HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a Dutch oven, brown beef. Add all remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for one hour. Yields 3 quarts.
Mix all ingredients (except pecans) well. Form into 1 large ball or 2 small balls and roll in pecans. Wrap well and chill for at least 8 hours.
Boil broccoli and onion together and drain well. Add garlic cheese and soup; mix well. Layer in greased casserole dish with bread crumbs in between layers. Bake at 350° for 30 minutes.
This makes 1 large cake in tube pan or 2 loaf pan cakes. Bake at 300° for 1 hour and 25 minutes or bake loaf pans for 1 hour.
Put all the ingredients into a blender. Blend until well mixed. Refrigerate until you are ready to enjoy!!!
Rinse apricots. Cover with water and boil 10 minutes; drain. Chop and cool. Grease an 8-inch square pan. Mix butter, sugar and 1 cup of flour until crumbly. Press down in bottom of pan and bake 25 minutes at 350°.
Mix together all ingredients. Add mayonnaise with milk, sugar and mustard. Mix well. Chill. Serve on bread of your choice.
Combine sugar, syrup, and nuts in a microwave safe container. Microwave, covered on HIGH for 3 minutes. Add butter and vanilla and microwave on HIGH for 1 minute. Add baking soda and stir until foamy and smooth. Pour into a large greased tupperware container and cool for 1 hour. When hardened, remove from tupperware, crack, and serve.
Trim excess fat to 1/4-inch thick. Place brisket in large plastic bag or glass baking dish. Combine remaining ingredients in measuring cup; add water to equal 2 cups water and pour over brisket. Cover tightly; refrigerate 8 hours.
Preheat oven to 400°. Sift flour, baking powder and salt together. Cream together butter and sugar. Add eggs and vanilla, beating until light and fluffy. Gradually add sifted dry ingredients. Form dough into 1-inch balls and place 2 inches apart on greased sheet. Butter bottom of large flat tumbler glass; dip in sugar and then press balls of dough until they are 1/8-inch thick. Bake 10 minutes. Also, dough may be dipped by rounded teaspoonfuls.
Place pork chops in a baking dish. Place 1 slice of onion and 1 tablespoon each of catsup, ReaLemon and brown sugar on each pork chop. Bake, covered, for 45 minutes at 325°; uncover and bake an additional 15 minutes.
Freeze rolls. Cut off tops and scoop out top of roll. Mix cream cheese, crab, mustard and onion. Stuff this mixture in scooped out section of roll. Bake in 350° oven for 10 to 15 minutes or until piping hot. Serve. (These freeze easily.)
Dissolve yeast in warm water and set aside. Mix dry ingredients in a large bowl. Cut in shortening, then add buttermilk and yeast water. Mix well. Cover dough with towel and let set overnight. Next morning, pour dough out on floured board and knead lightly for a minute or two. Roll out and cut biscuits. Bake at 500° until done.
Rub meat with seasonings and place onions on meat. Place in large aluminum pan. Pour in hot coffee (if large brisket, you may need 2 pots coffee). Now, cover tightly with foil. Place in pan on grill with low heat and cook all night. (Do not allow brisket to cook dry; add more coffee if necessary.) Remove brisket from pan and smoke on grill 45 minutes to 1 hour, depending on amount of smoked flavor you like. Allow brisket to cool completely. Remove excess fat and slice. Brisket slices better when cool or even cold. Place sliced brisket back in juice and reheat when ready to serve.
Mix all ingredients and put in greased casserole. Cover top with crushed chips. Bake at 350° for 30 to 40 minutes.
Cut biscuits into small pieces and place in buttered baking pan. Mix together eggs, vanilla, nutmeg, melted oleo, milk and sugar. Pour over bread and bake at 350° for an hour or until set.
Mix nuts, dates, raisins, red and green cherries. Coat with flour, sugar, baking powder and salt. Mix well with eggs and vanilla. Grease well 1 large loaf pan or 3 small ones. Bake at 300° for 1 1/2 to 2 hours.
In the top of double boiler, mix the corn meal, sugar, salt, milk and butter. Set over hot water and cook about 10 minutes. Cool and add eggs, soda (dissolved in water) and apples. Bake in greased 8 x 8 x 2-inch pan at 400° about 25 minutes or until done.
Blend with 1 cup of unselfishness and a dash of interest. Mix all ingredients with a pint of sympathy and understanding combined. Flavor with loving companionship. Bake well all your life. Frost with kisses, fond hopes, and tender words. These cookies keep well and should be served often.
Combine in blender the eggs, vanilla extract and milk. Add flour, salt, sugar, oil and cinnamon (optional). Blend until smooth. Ladle mixture onto a lightly greased skillet. Size of the pancakes should be 2 1/2-inches in diameter and have the looks of a miniature crepe.
Mix cream cheese and sugar then fold in Cool Whip. Place cherry pie filling on top of graham cracker crust. Cover cherry pie filling with cream cheese mixture. Refrigerate overnight.
Mix chopped nuts and fruits; set aside. Cream margarine and sugar. Separate eggs and beat yolks. Blend egg yolks with margarine and sugar mixture. Add rum, brandy and wine; mix well.
Heat oven to 350°. Butter a 9 or 10-inch spring-form pan. Combine first 6 ingredients. Press into pan. Sprinkle with the blueberries. Combine remaining ingredients. Pour over blueberries. Bake about 1 hour or until lightly browned. So easy and tasty and serves about 12.
Put sugar and water in medium saucepan. Dissolve over medium heat. Add peanuts and cook, stirring until peanuts are coated with sugar and no syrup is left. Spread in large ungreased pan and bake at 300° for about 30 minutes. Stir every 5 minutes.
Beat eggs well, add buttermilk and vanilla. Combine sugar and flour; add to egg mixture. Add melted butter and mix well. Pour into unbaked pie shell. Bake at 350° until set (about 45 minutes, or until inserted knife comes out clean).
Cut steak into bite-size pieces. Brown in skillet with onion and green peppers in small amount of oil. Mix soup and milk in crock-pot. Add gravy and bouillon. Stir in meat, onion and green peppers. Cook 8 to 10 hours on low in crock-pot. (The longer it cooks, the more tender the meat.) Cook noodles according to directions. Drain. Spoon steak and gravy oven noodles. Serve.
Preheat oven to 350°. Whisk all ingredients together. Reserve 1/2 mixture for a future batch (store in refrigerator). Put 1 large bag of small pretzels in a baking pan. Pour mixture in and stir well. Bake for 1 hour, stirring every 10 minutes.
Beat eggs until foamy. Beat sugar and salt into eggs until lemon colored and thickened. Add whole milk and whipping cream; whip until thick.
Combine dry ingredients in a large bowl. Fold in peeled and shredded apples. Mix melted butter with beaten egg and stir into apple mixture. Pour into pie shell. Bake 40 to 45 minutes at 350°.
Cook and drain sausage. Add all ingredients to pot. Cook until potatoes are done. Remove bay leaf.
Mix cake mix, 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup and put remaining lightly in ungreased 9 x 13-inch pan. Bake 15 minutes in 350° oven. Beat cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked crust. Sprinkle remaining cup of crumbs over top. Bake 15 minutes longer. Cool and cut.
Mix dry ingredients and set aside. Beat eggs; add sugar and then pumpkin and lemon juice. Fold dry ingredients into pumpkin mixture. Spread in greased and floured 15 x 10 x 1-inch pan. Top with nuts. Bake at 375° for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll cake and towel together. Let cool and unroll.
Fry sausage. Add onion and flour. Slowly add milk until thickens; pour over toast or biscuits.
Add oil and flour together. Add eggs and sugar and mix all together. Drop with spoon and mash with fork. Bake at 350° for 15 minutes.
Drain pineapple well. Divide meat into 8 thin patties. Place a pineapple ring between 2 patties, sealing edges. Broil 6 inches from broiler unit 5 minutes on each side. Pour Spicy Sauce over burgers.
Prepare chicken base in saucepan. Melt butter and saute onion and pepper. Mix dry ingredients and stir into vegetables. Gradually add stock, stirring constantly, until thickened. Remove from heat and add chicken. Add noodles and mushrooms. Turn into buttered 3 to 4 cup casserole. Mix dry milk and Parmesan cheese. Sprinkle on top of casserole. Drizzle 3 tablespoons melted butter over all. Bake at 350° for 20 to 25 minutes.
Peel, wash and slice carrots. Cook in water until tender. Add butter and sugar and let it cook down until it thickens, about 20 minutes. Serve warm.
Place all ingredients (except butter) into a 9 x 13-inch glass baking dish. Do not mix! Place butter on top. Bake 1 hour at 350°. Serve with ice cream.
Generously grease bottom of 13 x 9-inch pan. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine berries and gelatin and set aside. In large bowl combine flour and other ingredients. Blend at low speed until moistened, then 3 minutes at medium speed. Pour batter over marshmallows; spread strawberry mixture evenly over batter. Bake at 350° for 40 to 50 minutes.
Grind cranberries with whole orange and sugar. Add dissolved Jell-O and other ingredients. Let chill.
Mix salt, pepper, paprika, oregano and garlic powder; rub into chicken. Heat oil in skillet and saute onions and green pepper. Brown chicken. Add remaining ingredients, cover and cook until tender, about 30 to 40 minutes.
Mix first 6 ingredients lightly, but thoroughly. Shape in 16 balls and brown on all sides in the oil in skillet. Remove meatballs and pour off all but 1 tablespoon fat. Add onion to skillet and saute for 2 to 3 minutes. Add soup, Worcestershire and about 1/2 cup water. Simmer 5 minutes.
Cream shortening and sugar; add eggs and vanilla. Beat well. Add milk; beat. Add dry ingredients. Roll out and use cookie cutters or form into balls and press out. Place on greased cookie sheet. Bake at 400° for 6 to 10 minutes or until brown.
Mix all ingredients and put in 2 quart casserole. Cover and bake for 45 minutes at 350. This recipe improves by being made a day ahead, refrigerate, then baked. Good served with rice and pineapple chunks. Serves 6 - 8.
Add well-beaten egg to corn meal which has been sifted with salt, then add melted margarine and thin to right consistency with sweet milk. Add lastly the baking powder and pour into hot margarinized muffin tins. Bake as other corn breads. This recipe may be baked in a pan, muffin rings or a deep iron skillet, but always remember in baking all corn bread, it should be poured into a sizzling hot pan to bake. Yields 24 muffins.
Tenderize steak according to package directions. Slice thinly into strips. Heat enough oil in frying pan just to coat bottom of pan. Add 1 tablespoon margarine. Quickly stir-fry onions and garlic until onions are limp. Remove from pan. Add zucchini and carrots and saute until limp. Add mushrooms and stir until heated. Remove vegetables from pan. Add meat and brown lightly (add a little more oil if necessary). Return all vegetables to pan with meat and add soy sauce, Accent, pepper and gravy mix. Mix well. Turn heat to low and cover pan. Simmer until meat is tender, about 15 to 20 minutes. Serve over rice. Makes 2 to 3 servings.
Put in heavy pan. Boil at medium high stirring until water is gone. Spread on tin foil on cookie sheet. Bake at 300° for 45 minutes. Stir after 15 minutes.
Cook it for 3 minutes. Pop it in the oven then Boom! you are happy.
After cooked and melted, fill a pie crust with blueberry filling. Sprinkle 1/2 cup of crushed pecans over top of filling. Cut a second pie crust into lattice pieces and place over the top of the pie.
Mix all together, except the soup. Spread on cookie sheet. Chill. When firm, cut into squares. Dust with flour and brown. Place browned squares in baking dish. Pour the can of mushroom soup, diluted over the squares and bake for 1 hour at 325°. A family favorite!
In top of double boiler, over hot water, melt chocolate, milk and marshmallows. Remove from heat and chill. Fold in the cream and frost cake. Yields 3 1/2 cups.
Melt butter until bubbling. Do not brown. Measure remaining ingredients into blender container. Blend at low speed 5 seconds. Remove cover insert. Quickly pour in hot butter, in a steady stream, while blending at low speed. Blend until sauce thickens. Makes 3/4 cup.
Marinate turkey in mixture of ingredients 8 hours in refrigerator. Grill 10 minutes on each side.
Place chicken in Dutch oven, cover with water, and simmer until tender. Remove chicken from pot (reserving cooking broth) to cool. Cook pasta in the reserved chicken broth; drain. Remove chicken from bones and cut into bite-size pieces.
Clean beans and rinse. Place in large bowl. Add water to cover and let stand overnight. Drain beans and place in large kettle. Add water to cover and heat to a boil. Cover and simmer about 45 minutes or until skin of bean bursts when you touch. Add tomatoes. Simmer 5 minutes and set aside. Saute green pepper in oil. Add onion and cook until soft; add garlic. In large skillet, melt butter and brown ground beef. Add beef to onion mixture. Stir in chili powder and cook 10 minutes. Add beef mixture to beans; stir in remaining ingredients. Cover and simmer 1 hour. Remove cover and cook for 30 more minutes.
Put boiled eggs in food processor and chop until fine. Add other ingredients and process until smooth enough to spread.
Brown the meat quickly in oil, then add mushrooms and onion. Cook, stirring, until the onion is tender, about 3 minutes. Add broth, Worcestershire sauce, paprika and tomato paste. Bring to a boil. Stir in rice. Cover and remove from heat. Let stand for 5 minutes. Stir in sour cream. Makes 4 servings.
In a large saucepan, combine coconut milk and curry base and cook until blended over medium heat. Add chicken, seasoning sauce and lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients, except mushrooms and garlic chili pepper sauce. Cover and simmer for 5 minutes. Add mushrooms and garlic chili pepper sauce to taste. Cover and simmer for 2 minutes. Serve hot with rice.
Beat egg with rotary beater until fluffy. Add other ingredients, beating meanwhile. Pour over raisins, sprinkled in the bottom of tart pastry in tart pans. Bake at 350° for about 25 minutes until tops are firm and tan in color. Makes about 1 dozen tarts.
Cream butter and sugar. Add eggs and beat, then alternate dry ingredients and liquid. Pour into two 9-inch cake pans, greased and floured. Bake at 350° for 45 minutes. Frost with your favorite chocolate frosting.
Melt butter in saucepan. Blend in flour, salt, pepper, onion and mustard. Stir in milk and cook, stirring constantly, until very thick. Beat egg yolks until thick and lemon-colored. Fold a little sauce into egg yolks and then add this to remaining sauce. Fold in ham. Whip egg whites until stiff, but not dry. Fold ham mixture into egg whites. Place in greased 1 1/2-quart casserole dish. Bake at 325° for 1 hour, until top is brown and puffy. Yields 4 servings.
Allow teabags and boiling water to sit for at least a half an hour. Remove teabags. Mix all ingredients and freeze. Add desired amount to wink.
Mix all ingredients. Bake at 375° for 45 minutes. (Oven temperature and cooking time may vary.)
Mix 8 ingredients well. Garnish with cherries and mandarin oranges. Chill and serve.
Boil the potatoes. Drain and mash with mixer. Season to taste. Add cream cheese and beat thoroughly. Blend in eggs, parsley and onion; beat until fluffy. Place in buttered casserole. Bake, uncovered, at 325° for 25 minutes. Place French fried onions on top and bake 5 minutes more. May be prepared in advance and refrigerated. Serves 8 to 10.
Cream, the margarine and sugar. Add egg yolks. Sift dry ingredients and add, alternating with milk and vanilla. Drop on greased cookie sheet by tablespoonful. Bake at 350° for 10 minutes. When cool, put together with the following filling.
Saute onion in 1/4 cup margarine. Combine sauteed onion, green beans, sour cream, flour, salt and pepper; mix lightly. Pour into greased, 1 1/2-quart casserole. Sprinkle with cheese. Top with bread crumbs, tossed with 1/4 cup melted margarine. Bake at 350° for 25 minutes.
Preheat oven to 425°. Mix filling ingredients in order given. Bake for 15 minutes. Reduce heat to 350° and bake for 45 minutes or until ice pick inserted in middle comes out clean. Garnish. Optional Garnishes: Whipped topping and chopped nuts or crushed peanut butter and 1/4 cup brown sugar or 2 tablespoons melted oleo or graham cracker crumbs mixed with melted oleo or Mandarin orange yogurt or plain whipped topping.
Beat 2 eggs until fluffy. Add rest of ingredients. Spoon into buttered baking dish. Bake at 400° for 15 minutes, then at 350° for 45 minutes until golden brown and crispy.
Mix flour and dry ingredients in mixing bowl. Pour in milk and oil. Mix well. Pour on floured board or wax paper. Mix with hands until smooth. Pat out 1/2-inch thick and cut. Lay on cookie sheet with oil. Bake at 500° until golden brown.
Cream butter, shortening and sugar. Add eggs, one at a time and beat after each egg. Add flour, salt and baking powder alternately with milk. Add extracts. Grease and flour Bundt pan. Pour into pan. Bake at 325° for 1 hour and 15 minutes.
Mix well. Can add additional chocolate syrup, if desired. Pour into freezer can. Freeze according to manufacturer's instructions. Makes 1 gallon.
In large mixing bowl, combine 2 cups flour, cheese, yeast, sugar, salt and dill weed.	Heat water, milk and butter in saucepan over medium-low heat to 125°. Stir in dry ingredients; blend well. Continue adding flour to make soft dough. Knead 4 minutes, until smooth and elastic.	Cover; let rest 10 minutes. Roll dough into a 12 x 8-inch rectangle. Roll up from short end of loaf; seal ends and seams. Place in greased 8 x 4 x 2 1/2-inch loaf pan; cover. Place large shallow pan on counter; half fill	with boiling water. Set loaf on rack over boiling water; let dough rise until double in size, about 30 minutes. Cut 4	diagonal slashes in top. Brush with egg white; sprinkle with dill seed. Bake at 375° for 25 minutes.
Cream butter and sugar; add eggs, salt and flour. Grease pan (biscuit pan) real good. Put nuts on bottom of pan and then the batter. Put pineapple and cherries on top and press into batter. Bake at 300° for 1 hour and cut in squares when cool.
Add all ingredients to beaten eggs, except pecans, and mix well. Add pecans and pour into unbaked pie crust. Bake at 425° for 10 minutes, then reduce heat to 325° and bake for about 40 more minutes.
Soak beans in 4 cups water overnight. Heat beans to boiling in same water; cover and simmer until tender, 1 to 2 hours. Drain beans, reserving liquid.
In medium saucepan, combine all ingredients. Simmer covered about 1 hour, stirring occasionally. Serves 5 to 6 persons.
Meat Sauce: Thin tomato paste with water. Brown ground beef and onion in butter about 10 minutes. Add tomato paste, cinnamon and garlic. Salt and pepper to taste. Add 1 cup of water and cook over low heat for 45 minutes until sauce is thick.
In large bowl mix beans, celery, green pepper, pimientos and green onions; set aside. In saucepan, put vinegar, sugar, water and salt; boil for 5 minutes. Remove from heat and immediately pour over vegetables. Refrigerate overnight.
Saute vegetables in butter until soft; adding Tony Chachere's seasoning. Add crawfish and cook over medium heat 2 to 4 minutes. Add 6 cans of soup and lower heat to low. Do not add water and don't bring to a boiling state. Serve over white rice.
Mix ingredients and chill. Top with shredded Cheddar cheese, chopped tomatoes, green pepper, black olives and onions. Serve with taco chips.
Pour boiling water into blender. Add gelatin and blend at low speed until dissolved (about 30 seconds). Add ice cubes and stir until ice is partially melted. Add the Cool Whip. Blend at high speed for 30 seconds or until smooth. Pour into individual glasses. Chill until set, at least 30 minutes. Garnish with strawberries. Makes about 6 servings.
Prepare Kraft dinner as on package. Cut broccoli into 1-inch pieces. Add ingredients to dinner and mix well. Spoon mixture into 2-quart casserole and cover. Bake at 350° for 50 minutes. (Make ahead as directed except for baking.)
Mix together cocoa and sugar. Add milk, Karo, and vinegar. Cook until candy reaches soft ball stage (234° on candy thermometer). Add margarine and vanilla. After cooling, beat with spoon until fudge loses it's gloss. Drop by teaspoonfuls on waxed paper.
Brown hamburger and onion. Add all other ingredients, except cheese, and cook until cabbage is done. Separate crescent rolls into 4 rectangles and place on an ungreased cookie sheet. Press middle perforation together. Spoon 1/2 c. meat mixture onto one half of each rectangle. Add cheese (optional). Fold dough in half, covering the filling, and seal the side. Bake at 375° for 12 to 18 minutes.
Cut up cauliflower and cook until soft. Add rest of ingredients to the cauliflower and bring to a boil.
Grease and flour a 10-inch tube pan. Line bottom of pan with wax paper. Set aside. Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs and yolk, one at a time, beating well after each addition. Add chocolate, mixing well. Combine flour and next 4 ingredients; add flour mixture to chocolate mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into pan. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan and let cool on a wire rack. Pour Sweet Chocolate Glaze over top of cake.
Spread in a well-greased 9 x 9-inch baking pan. Bake at 350° for 30 minutes. Cool before cutting.
Cook onion and mushrooms in hot oil over medium-high heat until onion is tender and light brown. Add potatoes, beef broth and chicken broth; bring to boil. Cover and simmer about 30 minutes or until potatoes are tender. Fry bacon until crisp; drain and crumble.
Preheat oven to 350 degrees. Peel and core apples. Cut each apple into 6 pieces. Microwave apples until tender, about 3 minutes. Roll each apple slice in one crescent roll. Place in a 9 x 16 baking dish. Melt butter, and mix in sugar, cinnamon, and nutmeg. Spread the butter and sugar mixture over each roll. Gently pour Sprite over each roll, careful not to remove sugar mixture. Bake for 30 - 35 minutes.
Mix mushrooms, cheese and green onion together. Then mix the oil, vinegar and Cavender's Greek seasoning for dressing. After mixing well, pour over mushroom mixture. Serves 10.
In a small bowl, beat cream cheese and 2 tablespoons of sugar until light and fluffy. Set aside.
Mix oatmeal, oleo and boiling water; set aside for 20 minutes. Mix flour, salt, baking soda, nutmeg and cinnamon. Bake in 13 x 9-inch pan for 30 minutes at 350°.
Mix sugar and shortening. Add eggs. Add mashed bananas alternately with flour, soda and salt. Add nuts. Pour into a greased loaf pan. Bake at 350° for 1 hour or until done.
Brown ground beef and drain. Add to other ingredients and mix in a big casserole dish. Top with grated cheese.
Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Prepare whipped topping as directed on package. Fold topping into peanut butter mixture. Pour into baked pie shell. Sprinkle with chopped peanuts. Chill until firm. Makes one 8-inch pie.
While cooking noodles in Dutch oven, cut up cabbage and onion. When noodles are done and drained, put butter, bacon grease and/or bacon in bottom of pan. Add cabbage and onion. Cover and cook on low heat until cabbage is transparent. When cabbage is done, mix in noodles and heat through.
Brown meat and onion together. Add tomatoes, beans and water. Cook for 20 minutes. Put in casserole dish. Mix muffin or cornbread following directions on box. Put on top of casserole. Cook in oven until cornbread is brown.
Put first 5 ingredients into a mixing bowl and mix well. Grease a 9 by 13 inch pan. Take 4 cups of the mix and press into the pan. Spread the raspberry jam over the mix and then sprinkle the rest of the mix on top of the jam. Press lightly into jam.