HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook roast in crock-pot overnight, 7 to 8 hours, on high (add 2 cups water, salt and pepper to taste). Take meat out and slice into small pieces. Add onion gravy mix, oregano and garlic to broth left in crock-pot. Make sure all gravy mix is dissolved. Return beef to crock-pot and cook on low for 2 to 3 hours. Serve on hard rolls.
Mix gelatin with cold water. Add boiling water and mix well. Add pineapple, sugar, salt and lemon juice. Mix well and let stand until it starts to thicken. Fold in 2 envelopes of Dream Whip prepared according to package directions. Line a large cake pan with plastic wrap. Put alternate layers of mixture and angel food cake that has been torn in small pieces, making cake the first layer and last layer. Cover with plastic wrap and leave in refrigerator overnight. Unmold next day and ice with 1 prepared envelope of Dream Whip. Sprinkle with angel flake coconut.
Beat eggs. Add oil, sugar, vanilla and zucchini. Add all dry ingredients. Add nuts. Pour into greased and floured pans. Bake for 1 hour at 350°. Yields 2 large or 6 small loaves.
Grate cheese and soften. Mix remaining ingredients. Use half of the mixture for 1 ball. Recipe makes a 2 pound ball.
Butter and line 9 x 13-inch pan with bread slices. Fry sausage, drain and place evenly over bread slices. Cover with cheese. Beat remaining ingredients together and pour over bread, sausage and cheese mixture. Chill overnight. Bake 45 minutes to 1 hour at 350°.
Cook pork, onions and cloves in water until water is gone. Mix cooked pork with mashed potatoes. Put into pie plate with crust. Top with remaining crust. Bake at 425° for 15 minutes.
Fry sausage until done. Drain. Separate 8 crescent rolls into triangles on ungreased 12-inch pizza pan, points to the center. Seal perforations. Bring dough up the sides. Sprinkle on sausage, potatoes and Cheddar cheese. Beat eggs, milk, salt and pepper. Pour over everything. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Toast pecans at 350° for 15 minutes. Place in unbaked pie shell. Blend flax seed with 1/4 cup warm water. Add 1/2 to 3/4 cup water as it thickens while blending. Pour mixture into bowl.
Cook cubed sweet potatoes in water for 15 minutes until tender. Drain well and cool. Put potatoes and applesauce in food processor until smooth. Add egg yolk, vanilla and cinnamon; process until smooth. Spoon into bowl and set aside. Beat egg whites at room temperature until stiff peaks. Gently stir 1/3 of egg whites into sweet potato mixture, then gently fold in remaining egg whites. Spoon into 1/2-quart souffle coated with spray. Combine sugar, flour and margarine. Sprinkle over potatoes. Yield: 10 to 12 servings.
Pour mixture into 1 pound coffee can. Place inside 3 pound coffee can or No. 10 can with plastic lid. Fill with ice and ice cream salt. Cover with lid. Roll on ground or floor 15 minutes. Serves 4.
Grate potatoes and put them in the 2 cups of milk so they won't turn dark. Add remaining ingredients. Mix and put into large baking dish. Butter casserole dish. Bake 1 hour at 350° or until done.
Dissolve jello in water and chill. When slightly thickened, add pineapple and sour cream and mix well in blender. Pour into decorative bowl and chill.
Beat eggs; blend sugar and flour and stir in eggs. Add all remaining ingredients in order listed and place into 2 greased 9-inch pans. Bake at 350° for 30 to 40 minutes. Makes 2 pies.
In a large pot, boil hamburger, onion, potatoes, peas, and salt and pepper to taste. Boil until potatoes are cooked. Cover hamburger mixture with biscuit dough. Bake according to instructions on biscuits.
Combine flour and sugar; mix well. Beat egg; add to flour/sugar. Add vinegar and reserved pineapple juice. Cook in small pan on low heat. Stir and cook until thick. Pour cooled dressing over apples, pineapple and peanuts. Mix in Cool Whip. May sprinkle additional peanuts over top for garnish. Yield: 10 servings.
On stove, bring first 3 ingredients to a boil. Using hand mixer, add next 7 ingredients. Pour batter into a greased rectangular cake pan or use 2 square pans. Bake at 350° for 25 to 30 minutes. Frost cake while hot.
In a heavy kettle or large pot, melt butter and olive oil. Drop in garlic, onions, green onions and peppers; simmer until tender. Add tomatoes, tomato paste and all of the spices mixed together; stir to mix. Add the rock codfish. Cook for 9 hours very slowly, then add wine and cook 30 minutes longer. Add the clams with their shells on, then the cracked crab, shrimp and scallops. Cook the shellfish in the sauce for 30 minutes, then serve with hot, garlic buttered bread. Makes 6 to 8 servings.
Cook squash and onion in boiling, salted water for 5 minutes and drain. Combine soup, Cheddar cheese and sour cream. Stir in shredded carrots, then fold in squash and onion mixture. Combine stuffing mix and melted margarine and add nutmeg and Bell seasoning. Spread half of the stuffing mix in the bottom of a 13 x 9-inch casserole. Alternate layers of vegetables and stuffing mix, ending with stuffing. Place a few small pats of unmelted margarine on top for a more moist consistency.
Pop the corn. Put into a bowl. Add nuts. In 2-quart saucepan, combine sugar, brown sugar, corn syrup, water, vinegar and salt. Heat to a boil on medium-high heat, stirring constantly. Cook and stir until 260° on candy thermometer. Reduce heat to low. Stir in butter until melted. Pour syrup over corn and nuts in thin stream, stirring until coated. Spread on buttered sheet to cool. Enjoy!
Mix together the flour, baking powder and salt. Slowly add beaten eggs into dry ingredients and add oil also. Stir in crushed corn. Drop by tablespoon onto lightly greased skillet. Fry until golden brown.
Bring first three ingredients to a boil and pour over popped corn. Heat in oven for 1 hour at 250°. Stir often.
Brown beef roast (chuck roast works well) in oil. Mix water, dried onion soup mix, thyme and diced celery. Pour over roast. Cover and cook slowly 2 hours or until tender. Mix dumplings and drop in by spoonfuls. Cover tightly and steam for 15 minutes. Thicken liquid for gravy, if desired.
Combine apples, cranberries and granulated sugar in a casserole dish. Melt margarine in a skillet. Add oatmeal, brown sugar, flour and pecans. Pour over apple mixture. Bake, covered, in a 350° oven for 1 hour.
Preheat oven to 400°. Grease and dust skillet with cornmeal. Combine all ingredients and mix well. Pour mixture into skillet and bake until golden brown.
In saucepan, combine 1 1/2 cups sugar, cornstarch and salt; blend in water. Bring to boiling over medium heat and cook, stirring constantly, until thick, about 5 minutes. Remove from heat. Stir small amount of hot mixture into egg yolks, then return to hot mixture in pan. Bring to boil and cook 1 minute, stirring constantly. Remove from heat. Add butter. Slowly stir in 1/3 cup lemon juice. Cool to lukewarm and pour into pie crust.
Melt margarine and pour in 9 x 13 in. pan. Press in coconut and pecans. Mix cake mix by directions on box. Pour over pecans and coconut. Mix powdered sugar and cream cheese together. Spoon over cake. Bake at 450 degrees for 45 min.
Sprinkle neck and body cavity of each chicken with monosodium glutamate and salt. Stuff with Walnut Stuffing. Hook wing tips onto back to hold neck skin. Tie legs together and then to tail. Place chickens in shallow roasting pan (it is unnecessary to use rack). Roast 1 1/2 hours at 375°. Brush with Cranberry-Orange Glaze. Roast 15 minutes longer. Yields 8 servings. Contains 350 calories per serving.
Mix together; put in small deep Pyrex casserole. Cover thickly with fruit; fruit sinks to bottom during cooking. Bake at 350° for 35 minutes or until done. Any fruit may be used. Serves 4.
Sift all dry ingredients; cream butter, eggs, vanilla and syrup. Mix buttermilk with bananas. Add dry ingredients to creamed mixture alternately with buttermilk/bananas. Add walnuts and dates. Bake in two nine-inch cake pans (floured and greased). Bake at 350° until done. Cool and top with Penuche Icing.
Dissolve yeast in warm water. Separately, mix warm buttermilk, salt, soda, ;sugar and cooking oil. Add yeast and mix. Pour this over flour. Knead 5 minutes. Cover and rest 10 minutes. Roll out and sprinkle with soft margarine or butter, brown sugar and cinnamon. Sprinkle with raisins or chopped walnuts, if desired. Roll and slice. Place in greased 9 x 13-inch pan. Cover and let rise 30 minutes. Bake at 350° for 20 minutes. Frost with powdered sugar icing when partially cooled. Serve warm, if desired. Delicious!
Mix all ingredients, except butter, in mixer until smooth. Cut bread in small rounds with cutter (about 1 1/2-inch diameter). Cover one round with spread, then top with another round of bread. Cover with spread on top and sides as if icing a cake. Place all "iced" rounds on cookie sheet and freeze. When frozen, can be transferred to a plastic bag and kept in freezer until ready to bake. Bake in 350° oven for 10 to 12 minutes. Serve warm. Makes about 50 to 60.
Mix dry ingredients together. Add Crisco, eggs and applesauce. Mix well and then stir in nuts, raisins, etc. Bake in a greased and floured tube pan or similar size. Bake for 1 hour and 25 to 35 minutes at 350° or in a loaf pan for 1 hour.
Brown beef, cool and drain. Mix remaining ingredients and add to the cooled beef. Spoon onto sliced buns, cover and wrap in foil. Keep in freezer. Bake at 350° for 45 minutes.
Peel and core apple; cut into 8 slices. Separate roll dough. Place 1 slice of apple on each roll. Wrap to enclose apple. Arrange in baking dish; sprinkle with apple pie spice. Combine orange juice, sugar and margarine in saucepan. Cook until butter is melted and sugar is dissolved. Pour over rolls. Bake at 350° for 30 minutes.
Mix ingredients together. Roll into 1-inch balls and place on cookie sheet with vegetable spray. Bake at 350° for 20 minutes.
Cut pork chops in cubes and sprinkle the cubes with salt and pepper. Fry the cubes in oil until nice and brown. Once almost brown, fry with the meat for a minute, garlic, carrots and leek. Add beef-tea and soy sauce. Simmer for another 15 minutes. Thicken the sauce with peanut butter. Serve with white rice.
Grind the raw cranberries and add sugar. Let stand until juice forms. When the juice forms, add the apples, bananas, marshmallows and nuts. Stir into mixture the whipped cream. Chill for 1 hour.
Pour in 1 (9-inch) pie shell and put other shell on top. Crimp edges; cut slits. Bake at 375° for 40 minutes.
Brown meat. Place in pan with tight-fitting lid. Pour mushroom soup and 1 can of water over meat. Sprinkle onion soup mix over the meat. Bake at 250° for 3 hours. Be sure that the lid fits closely to retain juice. Do not stir. Serve over hot cooked rice.
Brown pork chops, slice potatoes and add to pork chops. Cover with water and add mushroom soup. Put pork chops on top of potatoes. Cover and bake at 450° for about 1 hour or until pork chops and potatoes are done.
Place vegetables and meat in slow cooker. Stir in salt and pepper. Dissolve bouillon cube in water and then pour over other ingredients. Cover and cook on low 10-12 hours.
Mix yeast and water; add egg, oil, sugar, salt and flour. Grease muffin pans and bake at 425° for 20 minutes. This batter will keep one week in the refrigerator.
Preheat oven to 350°. Combine all ingredients. Spread evenly in greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes or until golden brown. Let stand 5 minutes. Cut into squares. Garnish with apple slices. Serve immediately.
Debone chicken. Cut into large pieces; set aside. In a bowl, combine onions, the soups and milk, blending well. In a 1 1/2-quart buttered casserole, layer half tortillas, chicken, sauce and cheese. Sprinkle with the green chilies. Repeat the layers once more until all ingredients are used, ending with cheese on top. Cover and refrigerate for 24 hours. Remove cover. Bake at 300° for 1 hour.
Mix the ingredients, then arrange pecans on bottom of an 8-inch pie crust. Gently pour egg mixture over pecans. Bake for 50 minutes at 350°. Pie should be firm when it's done.
Combine soda and buttermilk and let stand a few minutes. Beat egg whites until stiff. Cream sugar, oleo and Crisco. Add egg yolks, one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Fold in egg whites. Gently stir in pecans and coconut. Bake in three 9-inch greased and floured layer pans at 325° for 25 minutes or until cake tests done. Cool before frosting with Cream Cheese Icing.
Spread sauerkraut in a 13 x 9 x 2-inch baking dish. Arrange tomato slices over sauerkraut; spread with salad dressing and dot with butter. Top with corned beef and cheese. Bake at 425° for 15 minutes. Separate each biscuit into 3 thin layers; arrange over casserole.	Sprinkle with cracker crumbs and caraway seeds. Bake 15 to 20 minutes.
Heat skillet to a moderate to high heat; add olive oil. Add carrots; stir regularly and cook 10 minutes. Add garlic and salt. Cook 10 minutes over low heat. Add olives; stir. Serve at room temperature.
Fill jars with cucumbers. Boil vinegar and other ingredients. Pour over cucumbers and seal. Put in freezer.
In your wok or skillet, heat oil and saute onion with garlic. When onion is tender, add meat and cook until no pink is left. Add spice and Worcestershire sauce to this mixture and stir, adding frozen veggies. Pour in 1 1/2 cups of water and cover for 15 minutes on medium heat. Add chestnuts and any fresh veggies and stir. Cover and allow to cook until veggies are done, but not mushy. Push mixture to sides of pan, allowing liquid to collect in a nice size circle. To this, add the rice and cover. When rice is tender, stir. Serve over noodles or mashed potatoes. Sprinkle with parsley.
Spray 9 x 5 loaf pan. Put layer of Fritos. Unwrap tamales and place layer of tamales. Add onions, then peppers, then layer of cheese. Heat chili and pour over cheese. Add layer of Fritos. Bake in 350° oven for 30 minutes.
Mix flour and sugar together in a mixing bowl and set aside. In a saucepan, melt the oleo, cocoa and water together and bring to a full boil. Pour over the sugar and flour mixture and add buttermilk, eggs baking soda and vanilla and pour batter into a greased 16 x 11-inch pan (cookie sheet) and bake at 350° for 25 to 30 minutes.
Split rolls. Mix butter, mustard, poppy seed, Worcestershire sauce and onion. Spread on split rolls. Layer ham and cheese. Bake 10 to 15 minutes at 400°.
In a large bowl, cream the butter and sugar. Add egg and mix well. In a separate bowl, combine flour and baking powder. Gradually add to butter mixture. Add nuts, coconut and vanilla. Mix well. Press 2/3 of the dough into a greased 13 x 9 x 2-inch baking pan. Spread preserves on top. Crumble remaining dough on top of preserves. Bake at 350° for 30 to 35 minutes until golden brown. Cool on wire rack. Cut into 36 squares. (A rich, delicious cookie.)
Heat sugar and honey in large boiler until sugar melts. Remove from heat. Add the peanut butter; mix well. Stir in the corn flakes; coat thoroughly. Pour the mixture into a 9 x 13-inch pan or casserole sprayed with Pam. Pat the mixture into the pan until it is almost smooth. Let cool; cut into squares.
Heat oven to 400°. Melt shortening in 8 or 9-inch pan. Combine dry ingredients. Add melted shortening and remaining ingredients. Mix until blended. Pour into prepared pan and bake 30 to 35 minutes or until golden brown.
Mix together and heat to boiling the first 4 ingredients. In bowl, put flour and sugar. Pour boiling mix in bowl; add buttermilk, eggs, salt, baking soda and vanilla. Bake at 400° for 20 to 25 minutes.
Mix all together in large skillet with small amount of bacon grease. Fry for 3 to 4 minutes.
Drain fruit, but save 1 1/2 cups of juice (except for peach or pear juice). If not enough juice, add water to make 1 1/2 cups. Mix juice with pudding. Beat 2 minutes. Add fruit except for bananas and cherries. Do not add bananas or cherries until ready to serve. Store in refrigerator.
Place the crust in a quiche dish. Arrange apples in crust. Mix the 1/2 cup sugar and cinnamon and sprinkle over apples. Mix flour and 1/3 cup sugar. Cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 35 to 40 minutes. Cool. Serve with whipped cream or ice cream.
Brown hamburger and partially thaw Tater Tots. In bottom of casserole dish, put one layer of Tater Tots (half of package). Put layer of hamburger, then a layer of green beans and half of cheese. Layer remaining green beans and hamburger with remaining Tater Tots on top. Dilute mushroom soup with 1 soup can milk. Pour over casserole. Bake in 350° oven for 45 minutes. Place remaining cheese on top of casserole and melt in oven.
Cook spinach in boiling water and salt for 10 minutes. Drain and set aside. In pan, melt Crisco. Add flour to make a roux. Add milk and cook until mixture thickens. Add spinach; stir thoroughly and heat.
Cream the cheese and juice with mixer. Add remaining ingredients except paprika and nuts. Mold into ball. Roll in paprika or cover with crushed nuts. Chill well. Serve at room temperature.
Mix ingredients in a crock-pot. Let cook about 6 hours or until tender. Shred meat. Makes about 20 sandwiches.
Mix butter, flour and the 1/4 cup brown sugar. Spread in 9-inch square pan. Bake at 350° for 15 minutes. Mix remaining ingredients and spread on top of the first mixture and return to oven for about 20 minutes or until brown. Cut into 9 pieces.
Drain beans and pour in casserole. Cook bacon and onion in large skillet until brown. Add ketchup, brown sugar and vinegar. Cook until it boils, then add to beans. Bake 1 hour at 350°.
Simmer minced onion in butter in large skillet until tender. Combine in a bowl cornbread crumbs, salt, poultry seasoning, celery seed, minced parsley and pepper. Add to onion mixture and heat well without browning. Stir frequently. This makes enough for a 4 pound bird.
Remove skin from chicken; wash chicken and dry well with paper towels. Combine flour, salt and pepper. Dredge chicken in flour mixture and brown in heated oil. Place chicken in a shallow pan. Combine soup, soy sauce, 2 tablespoons almonds, beer and mushrooms; pour over chicken. Bake, uncovered, at 350° for 1 hour, basting occasionally. Sprinkle with remaining almonds. Yields 6 servings.
Melt butter or margarine in 3-quart baking dish. Add all other ingredients, except fruit, and stir. Add fruit and bake. Use blackberries or peaches. If the fruit isn't sweet enough, add more sugar.
Cream margarine and sugar. Add eggs and bananas. Sift dry ingredients together; add buttermilk and vanilla. Fold in chopped nuts. Combine 2 mixtures. Bake in greased loaf pan at 325° to 350° for 1 hour or until bread tests done.
Preheat oven to 325°. Boil, skin and bone chicken. Break into pieces. Mix all ingredients except chicken, cheese and potato chips. Layer bottom of large shallow buttered casserole dish with chicken. Spoon mixture over chicken. Top with cheese and potato chips. Bake 45 minutes.
Sift first 5 dry ingredients together in a bowl. Mix oleo, Sugar Twin and egg. Mix in dry ingredients alternately with applesauce. Fold in bran, raisins and nuts. Drop by teaspoon on greased cookie sheet. Flatten lightly. Bake at 350° for 7 to 10 minutes.
Heat the oil in a large saucepan and add the garlic and onions. Cook, stirring until the onions are light brown. Add the tomatoes, tomato puree, tomato paste, water and seasonings. Simmer for 1 1/2 hours, stirring occasionally. Leftover sauce may be frozen.
Separate eggs. Mix all ingredients in mixing bowl, excluding egg whites. Beat egg whites and fold into mixture. Pour mixture into unbaked pie crust. Bake at 400° for 15 minutes, then at 375° for an additional 15 minutes. Turn oven off; let pie stay in oven for 5 minutes. Chill and serve. Refrigerate any leftovers.
Put shortening in skillet and saute peppers and onion for 3 minutes. Add meat and blend in salt and pepper. Remove from heat and stir in eggs. Mix well. Place 1 cup of corn in greased casserole dish. Spread some meat on top, then add a layer of sliced tomatoes. Repeat procedure until dish is full. Top with dry bread crumbs. Bake at 375° for 35 to 40 minutes.
Wash potatoes and cut in half. Allow to drain on a paper towel. In a large (13 x 9-inch) pan, pour enough oil to make 1/8 to 1/4-inch layer in bottom of pan. Sprinkle heavily with paprika (oil should be evenly covered). Repeat with remainder of spices. Place cut side of potatoes face down into oil. Bake at 350° for 30 to 45 minutes. Yield: 6 servings.
Preheat oven to 300°. Use "day-old" hot dog or hamburger buns. Butter all sides of buns. Cut into pieces. Sprinkle garlic salt over bread. Bake 15 minutes in a 300° oven. Take out and turn bread over and bake another 10 minutes. Turn oven off. Leave in oven for 30 minutes. Let cool. Store in airtight container.
Saute the onion in oil until clear but not brown. Chop and mash the avocados and add to this the hard-boiled eggs which have been finely chopped. Add the onion with the oil in which it was cooked. Fold in the mayonnaise and stir all ingredients until well mixed. Serve chilled.
Slice onion. Dip slices in milk, then coat with flour. Fry in deep fat in frying pan until brown and crisp.
Place pears in a saucepan and add a little water. Cook until almost tender. Mix dry ingredients and add to pears. Stir lightly to mix. Pour filling into pastry. Dot with butter and place top crust on pie, sealing the edges. Make 3 or 4 slits in top crust. Bake at 400 degrees for 40 to 45 minutes.
In a large skillet, combine the potatoes, ham, mayonnaise, salt and pepper. Cook and stir over medium low heat until heated through. Stir in cheese until melted. Serves 4.
Mix all ingredients together and place in a greased loaf pan. Bake at 350° for at least 1 hour.
Stir all ingredients. Pour into baking dish. Bake in oven at 350° about 30 minutes.
Mix all dry ingredients together. Add liquids and mix until smooth. Pour into greased oblong pan. Bake approximately 35 minutes at 350°.
Mix all except bacon in a casserole dish. Put bacon strips on top. Bake at 300° for about 45 minutes.
Press the biscuits into a greased pan with butter. Put buttered side up. Press a small hole in biscuits and fill with pie filling. Mix 3 tablespoons flour and sugar together. Spread on top of biscuits. Bake at 375° for 15 minutes or until brown.
Wash broccoli. Cut off florets and cut into dipping size pieces. Spread these evenly onto the bottom of a shallow casserole (2-quart) dish. Cook in microwave oven on High for 4 to 5 minutes (you may steam broccoli, then put into dish). In a medium size mixing bowl, beat the eggs. Add soup and mayonnaise; beat together until well mixed. Mix milk in well. Fold in cheese and onion. Pour this mixture over the broccoli; spread evenly. Bake for 45 to 55 minutes in a 350° oven (until is browning and the center is fairly firm to the touch). Goes well with chicken baked in the same oven.
Mix all of the ingredients together with electric beater. Mix will be stiff but will soften at room temperature. Serve with veggies or crackers.
Beat eggs well and set aside. Mix sugar, flour, butter together and add to eggs. Last add milk. Bake in pie shell for 250° or 30 minutes at 375°.
Heat milk. Do not boil. Pour over shortening, salt and sugar. Let cool at least to lukewarm before adding 1 cup of flour. Dissolve yeast in warm water. Add to above mixture. Break egg into yeast's cup (after yeast has been dumped). Beat egg and add to above mixture and mix well; add remaining 1 1/2 cups of flour. Turn out and knead well, then return to the bowl you mixed batter in that has been buttered (you don't have to wash it). Cover with cloth and let rise in warm place until double in bulk.
In a 1 1/2-quart saucepan, combine sugar, water and cream of tartar. Cook and stir until sugar dissolves. Bring to boiling point, boil until syrup reaches hard crack stage of 300°. Remove from heat; stir in cashews and vanilla. Set pan in larger pan of hot water to keep soft. Drop by tablespoon onto greased baking sheet or wax paper to form clusters.
In a large roaster for stove top, cut up and fry bacon. Add onions and fry. Add hamburger and remaining ingredients. You can add any other beans you want. Simmer on stove 1 hour. Tastes better the next day. Serve with French bread or corn bread.