HumbleIntelligence/food-ner-1-Million huggingface dataset:
Salt and pepper roast lightly. Place in large baking dish. Add potato wedges and carrots, placing on each side. Sprinkle soup mix over roast, potatoes and carrots. Cover with foil. Bake 1 hour at 350°. Turn oven to 250° when you leave for Sunday School. Roast will be ready when you return. Remove roast, carrots and potatoes. Add 2 tablespoons flour to 6 ounces of water; stir until mixed well. Pour into drippings. Makes very good gravy.
Marinate 2 pounds boiled shrimp or vegetables and serve over a nest of lettuce.
Preheat oven to 350°. Mix white sugar and cinnamon. Cut biscuits into 1/4. Roll 1/4 into balls. Put balls in mix sugar and cinnamon. Make sure balls are covered with mixture. Put in greased Bundt pan. Sprinkle light brown sugar over mix. Pour stick of melted margarine over mix. Bake at 350° for about 35 minutes. When done, turn upside down on plate.
In a large pan, saute the onion, bell pepper and sausage until tender. Drain. Add cabbage, Ro-Tel tomatoes and tomato sauce. Crumble bacon over all. Salt and pepper to taste. Cover and cook over medium heat until cabbage is tender, about 45 minutes.
In bowl with mixer at medium speed, beat cream cheese with sour cream until very smooth. Stir in scallion, parsley, tarragon, zest, garlic powder, salt, pepper and Tabasco until combined. Stir in shrimp. Chill at least 1 hour. With serrated knife, horizontally cut off top 1/3 from top of bread. With small knife, cut around inside edge of bread. Pull out bread in large pieces, leaving 1/2-inch thick shell. Cut bread top and pieces into 1-inch cubes. Just before serving, place loaf on serving platter. Fill with dip. Serve with bread cubes and vegetables. Makes 24 servings.
Mix all together in large baking dish. Cover with stuffing and bake 25 to 30 minutes at 350° or until bubblicious.
Place roots on cookie sheet in single layer. Dry at 225° for 4 to 5 hours until roots are brittle and brown inside. Grind in coffee grinder and brew as coffee, using 1/4 less dandelion coffee as you would brew regular coffee.
Drain juice from pickles and discard. Slice pickles into spears and put in jar. Add hot sauce, garlic and 1/3 of sugar. Screw on lid tightly. Gently mix pickles with sugar and spices by tipping jar back and forth. Leave on counter at room temperature for 1 week. As sugar dissolves, add more sugar until all sugar is used. Mix pickles daily. Pickles will be dark green when all sugar is absorbed.
Add lime and 8 1/2 quarts water to zucchini. Let stand 24 hours. Pour off water. Rinse, then soak 3 more hours in plain water (not community water). Rinse very well and drain. Mix 1 cup vinegar, alum and food coloring in large pan. Then add zucchini and enough plain water (not community water) to cover. Simmer for 2 hours. Meanwhile mix and bring to a boil, cinnamon, 2 cups vinegar, 3 cups plain water, red hots and 9 cups sugar. Drain first mixture off and pour this second one over zucchini. Everyday for 3 days, drain and bring liquid to a boil, then pour back over zucchini. The second day add 1 more cup vinegar and 2 more cups sugar to liquid. The third day bring liquid to boil and heat zucchini. Pack zucchini into jars and pour boiling liquid over zucchini. Then seal.
Bring to boil. Boil hard 3 minutes and add dash of salt and teaspoon vanilla. Drop by Tbsp on waxed paper.
Dissolve yeast in warm water. Add other ingredients and mix well. Store in refrigerator. Flatten out with hand to the size of a pancake and fry in deep fat until golden brown. Brush with melted butter and sprinkle with cinnamon and sugar or powdered sugar.
Beat egg and egg yolk slightly; add sugar and water and beat. Add cardamom to 1/2 cup flour; add this mixture to the beaten eggs. Continue adding flour until the dough handles easily without sticking. Roll small portion of dough very thin. Cut into diamonds and fry in deep fat. Sprinkle with granulated sugar as soon as you remove them from the fat.
Drain beans and corn. Mix all ingredients together, except butter and crackers. Place in a greased casserole dish. Melt butter. Mix with cracker crumbs. Spread on top. Bake at 350° until top is brown and bubbly.
Stem and halve peppers; discard seeds. (It's best to wear plastic gloves when handling hot peppers.) Finely chop peppers and measure 4 cups mixed peppers into a 6 or 8-quart saucepan. Stir in vinegar. Measure sugar into a separate bowl and set aside. Stir pectin into peppers, then add margarine. Bring mixture to full, rolling boil over high heat, stirring constantly. Quickly stir in sugar. Return to full boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon. Quickly ladle mixture into hot clean jars, filling to within 1/8-inch of top. Wipe jar rims and threads. Cover with 2 piece lid. Screw on bands until tight. Invert jar 5 minutes, then turn upright. Cool 1 to 1 1/2 hours, then shake jars gently to distribute peppers evenly. Check seals after jars cool.
Preheat oven to 350°. Combine egg, bread	crumbs, onion, 1 can tomato sauce, oregano, salt and pepper. Mix well and add meat. Mix well and shape into a flat rectangle about 10 to 12 inches on	waxed paper. Sprinkle shredded cheese evenly over the meat. Roll like a jelly roll.	Press ends to seal. Place on rack in a shallow baking dish. Bake 1 hour. Drain off excess fat. Pour on remaining can of tomato sauce. Bake an additional 15 minutes.
Drain pineapple saving syrup. Pour hot water over walnuts let stand 2 minutes and drain. Heat 2 tablespoons oil in wok or skillet. Stir fry walnuts until brown, remove and drain. Add oil if needed, stir fry chicken, onions, garlic, ginger until chicken turns white. Add broccoli and cook until tender but crisp. Return chicken, nuts and pineapple with syrup from pineapple, soy sauce and corn starch. Cook until thicken. Serve with rice or plain. 4 to 6 servings.
Melt Crisco. Add flour and milk; cook until thick. Put tuna in bowl and add rest of ingredients. Mix well; form into cutlets. Dip into 1 slightly beaten egg and cracker crumbs. Refrigerate about 2 hours. Fry in hot fat.
Preheat oven to 400°. In saucepan, mix all ingredients except shrimp. Heat until butter melts. Heat in oven until shrimp turns pink, approximately 10 to 12 minutes. Prepare rice according to package directions using bouillon cubes, soy sauce and white pepper. Parboil pea pods. Toss pods with rice. Serve shrimp over rice.
Brown hamburger with sauteed onions. Then layer ingredients. Cook 1 1/2 hours on top of stove on medium to low heat.
Heat oven to 450°. Combine baking mix and orange peel; cut in cream cheese until mixture resembles coarse meal. Add sweet potatoes and milk, stirring until dry ingredients are moistened. Turn dough out onto surface dusted with baking mix. Shape into ball; knead 4 to 5 times. Roll dough 1/2 inch thick. Cut with cutters dipped in baking mix. Place about 2 inches apart on ungreased cookie sheet. With sharp knife dipped in baking mix, cut six 1/2 inch lashes around edge of each biscuit to form petals. Using thumb, make indentation in center of each biscuit and fill with about 1/4 teaspoon of marmalade. Bake 8 to 10 minutes or until golden brown.
Cook broccoli according to package; drain well and set aside. In medium bowl, beat egg yolks; add flour and mix well. Stir in mayo, butter, salt, pepper, nutmeg and cheese. Stir in broccoli; mix gently. Beat egg whites to stiff peaks and stir in gently the broccoli mixture. Put in 9-inch square baking pan that is well-greased. Bake in 350° oven (preheated) for 30 minutes.
Mix egg, cheese and onion. Dip breasts in egg mixture, then flour. Fry in 1/4 cup margarine for 3 to 4 minutes each side. Cook 1 1/2 cups cooked rice. Place chicken over rice and cover with chicken soup (gravy).
Preheat oven to 350°. Cream sugar and margarine. Add eggs and mix. Add buttermilk and stir. Add flour, soda and cinnamon. Add diced apples. When mixed, spread mixture into greased and floured 13 x 9 x 2-inch cake pan. Bake at 350° for 1 hour or until done. Cool and frost.
Melt 1/4 cup butter and 4 squares chocolate. Remove from heat and cool slightly. Blend in 2 cups sugar, 4 eggs, one at a time. Beat 1 minute. Add 1/2 cup chopped nuts; put in all dry ingredients. Mix well; chill at least 15 minutes. Shape in little balls. Roll in powdered sugar. Bake on greased baking sheet at 300° for 18 to 20 minutes.
Place broccoli flowerets in a 2-quart saucepan. Add water to cover. Boil gently for 7 minutes. Drain. Place flowerets and chicken cubes in a 13 1/2 x 9-inch baking pan, evenly distributing both. Sprinkle cheese over them.
Have cheeses at room temperature. Mix all ingredients except walnuts together and roll into ball. Chill. Roll in walnuts.
Put in a mixing bowl and blend the ingredients until light and fluffy. Pour mixture in a casserole dish and add topping.
Sprinkle meat tenderizer on meat. Mix all other ingredients together. Place roast in Ziploc bag. Pour mixture in; let stand overnight in refrigerator. Cook over medium heat on grill until done.
Mix eggs, sugar, eggnog, oleo, rum extract and vanilla. Add flour, baking powder, salt and nutmeg. Stir until moist. Pour in greased or sprayed loaf pan. Bake 45 to 50 minutes at 350°. Cool 10 minutes in pan before cooling on rack.
Bring mixed ingredients to a boil. Reduce heat and simmer 1 hour. Do not stir.
To the cream cheese add margarine, vanilla and confectioners sugar, beating well after each ingredient is added. After frosting the cake, garnish with nuts.
Fold the Dream Whip with fruit. Serve as a salad or dessert. Serves 8 to 10.
Slice sausage into bite size pieces. Combine mustard and jelly into a pan; heat until both are dissolved, making a sweet and sour sauce. Pour over sausages; heat until sausages are warm. Serve with toothpicks as an appetizer or with rice as a main course.
Dip meat in flour. In heavy skillet, brown meat in hot fat. Add onion, garlic and mushrooms (include liquid). Combine all other ingredients except sour cream and pour over meat mixture. Cover and simmer for about 1 hour. Stir occasionally. Add a little water if too much liquid evaporates. Stir in sour cream. Heat but do not boil. Serve over rice or noodles.
Mix jello with drained pineapple; stir thoroughly. Add cottage cheese and Cool Whip. Stir well. Chill in refrigerator.
Slice meat diagonally into thin strips. Combine cornstarch, sugar and ginger; stir into soy sauce. Pour mixture over meat. Stir; marinate for several hours or overnight. Cut peppers into wedges. Quickly brown meat in hot oil, about half at a time; remove from pan and keep warm. Lower heat; add peppers, garlic and water. cook until peppers are tender crisp (5 minutes). Stir meat back back into pan; add tomatoes. Heat and serve. Good served over rice. Can be made in crock-pot. Also stew beef can be used instead of steak.
Combine sour cream and boiling water; mix well. Stir in yeast. Let stand 3 minutes. Stir until yeast is completely dissolved; set aside. Place butter and 1/2 cup flour in small bowl. Add sour cream mixture and beat 1 minute at low speed. Add egg yolks and 1/4 cup of flour; beat at medium speed for 1 minute. Stir in the remaining flour to make soft dough. Turn onto floured surface; knead for 8 to 10 minutes. Divide into 3 balls. Wrap in wax paper. Chill for 2 hours or up to 5 days. When ready to shape, combine nuts, sugar and vanilla. Fold in the whipped egg whites. On a dusted surface with confectioners sugar, roll each ball of dough into a 10-inch circle; cut each into 12 wedges. Top wide edges with 1 teaspoon of filling. Roll from wide edge. Place on greased baking sheets, with points underneath. Bake at 375° for approximately 20 minutes. Cool on wire racks.
Cream together the butter with the sugar. Add egg and molasses with soda. Stir in the buttermilk. Sift together the flour, allspice, baking powder and cinnamon. Stir into the mixture and beat well. Add the raisins and nuts. Bake in 3 layers. Allow layers to be thoroughly cold before icing.
For biscuit mix: Combine flour, baking powder and salt in a lrg. bowl and mix well. Cut in shortening with a pastry blender until particles are fine. Store at room temperature in an airtight container. For 12 biscuits, preheat oven to 450°. Place 2-1/2 c. biscuit mix in a lrg. bowl. Add milk gradually, stirring constantly. Stir just until blended. Knead the dough on a lightly floured surface until well mixed. Roll into a 1/2 in. thick circle. Cut with a 2 in. biscuit cutter. Arrange the biscuits in a 13 by 9 baking pan. Bake until lightly browned, about 12-15 min.
Brush pizza sauce over each wedge. Sprinkle with Parmesan cheese. Top with Mozzarella cheese. Bake 8 to 10 minutes at 425° until cheese melts. Serve hot.
Cream together eggs, oil and sugar. Sift together dry ingredients. Stir all together with zucchini. Add vanilla, nuts and raisins. Pour into 3 ungreased Teflon-coated loaf pans. Bake 1 hour at 325° oven.
Combine milk, sugar, salt and butter; let cool to lukewarm. Dissolve yeast in lukewarm water; add to milk mixture. Let stand 15 minutes to 1/2 hour. Add 2 cups flour; mix until it is smooth. Add enough remaining flour to make nice consistency to knead (not real sticky). Knead 10 minutes (until elastic) on floured surface. Cover; let rise in greased bowl until doubled in size. Punch down. Shape into 12 "balls." Place on cookie sheet. Cover; let rise again. Bake at 350° for 15 to 25 minutes.
Combine vinegar, water, garlic, salt, chili powder, oregano, pepper and bay leaf. Wash chicken and pat dry. Place chicken in shallow baking dish and marinate. Cover and refrigerate 3 hours, turning once. Bring to room temperature for grilling. Drain from marinade. Cook over hot coals 20 to 30 minutes, basting occasionally. Serve with homemade salsa and tortillas.
Cut ribs into serving size portions, place in a large dutch oven and cover with water. Bring to a boil; reduce heat, cover and simmer 25 minutes. Drain. Combine Coca-Cola, soy sauce, black pepper, and garlic powder in a large shallow container. Add ribs, turning to coat. Cover and marinate in refrigerator up to 8 hours, turning occasionally.
Saute onion in margarine. Add broccoli, soup, Cheez Whiz, rice and salt. Bake in buttered dish, uncovered, at 350° for 35 minutes.
Mix crushed crackers,	raisins, pecans, cherries and spices in mixing bowl. Melt marshmallows in Eagle Brand milk and pour over other ingredients. Mix as well as you can, then into cracker box lined with wax paper and pack cake into it. Store in refrigerator.
Lightly grease a jelly roll pan. Mix butter, sugar and egg yolk. Blend the flour and cinnamon into the butter mixture. Pat into the pan and beat the egg white until it's foamy. Brush it on and sprinkle the nuts on while the egg white is still wet. Bake at 350° for 20 to 25 minutes. Cut while warm and remove from pan. Store in an airtight container when cooled.
Mix well. Roll into balls. Put on a cookie sheet and mash with fork. Bake at 375° for 8 to 10 minutes.
Boil eggs first. Mix sugar with Miracle Whip in second bowl for dressing. Put lettuce in salad bowl as first layer. Add green peas as second layer and diced celery as third layer. Press firmly with hands. Next, put on bacon, onion, Cheddar cheese and Swiss cheese. Spread the Miracle Whip mix on top. Cut up or slice boiled eggs and put on top of salad. Garnish with red peppers or paprika or green peppers or pimentos. Refrigerate several hours before serving. (The recipe recommends 24 hours; sometimes there isn't enough time.)
Cook onions and peppers in butter until tender. Stir in soup mushrooms and milk. Layer half the noodles in 9x13 pan, sprayed with Pam, then layer mixture. Layer cottage cheese, chicken and cheese. Repeat layers. Bake at 350 degrees for 45 minutes or until cheese has melted and browned.
Cut bread diagonally into 1 inch slices; do not cut all the way through.
Brew tea bags in boiling water to make very strong tea. Remove tea bags and add sugar to the hot tea. Stir to dissolve. Pour into large pitcher. Add lemonade concentrate and enough cold water to make 1/2 gallon. Chill and serve over ice.
Preheat oven to 450°. In bowl, toss vegetables and soup mix with oil. Place in 9 x 13-inch baking dish. Bake for 20 minutes or until tender, stirring once.
Fry zucchini, onion and green pepper. While frying, add salt, pepper and garlic salt to first 3 ingredients. When vegetables are tender, add 4 or 5 eggs (add salt to eggs also) and mix well. Put in greased casserole dish and bake at 350° for 20 minutes. Add grated cheese and return to oven until cheese is melted (about 5 or 10 minutes).
Dip chicken in egg and then in flour. Fry in butter until brown and crisp. Place in a shallow roasting pan and pour sauce over chicken.
Mix together mayonnaise, vinegar and sugar. Put cabbage and carrot in a bowl. Add dressing and shake 1/2 teaspoon celery salt on and mix. Refrigerate.
Peel, core and slice tomatoes. Chop onions and peppers. Place in a large kettle. Add remaining ingredients. Cook on top of the range, stirring frequently, until the sauce is the consistency of catsup (about 4 hours). Fill pint jars with hot sauce, leaving 1/2 inch headspace. Process in a boiling water bath canner for 15 minutes. Yields 5 pints.
Mix together in 2 1/2 to 3-quart casserole the rice, soups and water. Season chicken breasts and lay on top of rice mixture. Cover and bake in 350° oven for 1 1/2 to 2 hours.
Drain juice from oranges and pineapple. Mix 1 cup of juice with Tang and pudding. Then whip. Fold in fruit and bananas. Put in a 2-quart dish. Chill and serve.
Mix first 5 ingredients. Pour over string beans, bake at 350° for 30 minutes.
Combine cracker crumbs, sugar and butter; mix well. Press crumb mixture into an 8-inch pie plate to form crust.
In a cooking pot (preferably nonaluminum), combine apples, cider, sugars, rind, juice, cinnamon, cloves, nutmeg and salt. Simmer, covered, 15 minutes, stirring once or twice. Uncover and let apples cook until tender. Partially mash, leaving mixture chunky. Let cool, then refrigerate.
Saute onion and pepper in butter. Put in 9 x 13-inch casserole dish. Add rice, chicken broth, water and onion soup. Place chicken pieces on rice, skin side up. Top chicken with undiluted celery soup. Bake 2 hours at 350°.
Melt chocolate over hot water. Cream butter and sugar. Add egg yolks and beat. Add chocolate to creamed mixture. Sift flour, baking powder and salt together. Add alternately with buttermilk to chocolate mixture. Add pecans, coconut and vanilla. Beat egg whites until stiff. Fold into batter. Pour into ungreased tube pan. Bake at 325° for 1 hour and 10 minutes. Cool for a few minutes and turn out onto cake rack to cool.
Brown meat. Drain off excess fat. Add remaining ingredients. Simmer 1/2 hour. Pour sauce over cooked spaghetti. Makes 6 to 8 servings.
Cook spaghetti as usual. Drain and mix with 2 tablespoons of butter, the Parmesan and the eggs. Place in the bottom of a 10-inch greased pie plate. Spread the cottage cheese over the spaghetti, working the spaghetti up to the sides to form a crust.
Cook pasta and drain. Combine with remaining ingredients. Cover and chill. Toss salad before serving. It's also good with a sprinkling of Parmesan cheese.
Heat oven to 350°. Slice 1/4-inch from stem end of each tomato. Scoop out pulp and seeds; reserve for another use or discard. Place in 1-quart glass baking dish. Cook broccoli with onion according to package directions; drain. Stir in remaining ingredients except Parmesan cheese; mix well. Fill tomatoes with broccoli mixture; sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until heated through.
In a bowl, combine ingredients. Beat with electric mixer on low the first 3 ingredients until fluffy. Fold in Cool Whip until blended. Top with cinnamon and additional Cool Whip, if desired.
Cut grains of corn from the cob. Scrape. Mash some grains with a potato masher or in a blender. (This helps to intensify corn flavor.) Mix egg yolks with corn. Add flour, sugar, salt and baking powder. Beat egg whites, but not dry. Fold in corn mixture.
In 9 x 11-inch pan, pour pineapple juice and all. Sprinkle with coconut. Put dry cake mix on top and spread evenly and put pecans in cake mix. Cut oleo up evenly over dry cake mix. Then pour cherry pie filling on top and spread evenly.
Add water to sweet potatoes and salt; cook until almost tender. Drain and put in greased casserole. Add brown sugar, cream and flour. Bake at 350° for 20 to 30 minutes or until sticky. Place small marshmallows on top and brown.
Have all ingredients at room temperature. Combine soft braunschweiger with 1/2 carton sour cream, pickle relish, onion soup mix and mayonnaise. Form into 1 or 2 balls. Combine softened cream cheese and the remaining sour cream. Spread over braunschweiger ball. Sprinkle with ground pecans and garnish with olives. Chill until firm. Serve with crackers. Serves about 25.
First in a large bowl crush corn flakes with hands. Then add the eggs, salt, baking powder, baking soda, sugar, butter and vanilla. Mix the flour in next then the choc. chips last.
Cream shortening with brown and white sugars. Add eggs and vanilla; cream well. Sift flour with soda, salt and baking powder. Combine oatmeal, rice cereal and coconut. Fold dry ingredients into creamed mixture. Mix well. Drop by teaspoon onto cookie sheets. Bake at 350° for 10 to 12 minutes. Makes 4 1/2 to 5 dozen cookies.
Chop shrimp in small pieces. In hot wok, heat 2 tablespoons oil and stir-fry ground pork for 1 minute. Add mushrooms, celery and shrimp. Stir-fry for 30 seconds. Add green onions and bean sprouts. Stir in seasonings and cook 30 seconds longer. Thicken with cornstarch if too much liquid. Cool filling before wrapping egg rolls. Add 2 to 3 tablespoons of cool mixture to the bottom edge of egg roll skin. Roll up and fold sides to seal the mixture. Seal with 1 beaten egg. Deep fry in hot oil until golden brown. Slice in half before serving.
Melt margarine in oblong dish. Mix together the sugar and flour. Stir into margarine until slightly thickened. Spread crushed pineapple on top of mixture. Peel and dice apples; spread on top of pineapple. Top with whipped topping and cover. Chill until ready to serve.
Put ribs in broiler pan and broil for about 25 minutes or until browned. Discard fat. Cut ribs into serving pieces and sprinkle with salt and pepper. In cooker, alternate layers of ribs, onions and sauerkraut. Sprinkle with caraway seed and add water. Cook on low for 7 to 8 hours or on automatic for 3 to 4 hours.
Heat oil in skillet. Add onion slices and pepper strips and cook until tender. Blend in flour. Add salt, pepper, oregano, tomatoes and tomato sauce. Cover and cook over low heat, 15 to 20 minutes. Cook shrimp 3 to 5 minutes in boiling water; drain. Add shrimp to sauce. Serve over cooked rice.
Melt margarine in microwave. Stir in Worcestershire sauce. Mix together cereals, snacks and peanuts in a large bowl. Pour butter mixture over top and sprinkle with seasoned salt. Mix well. Spread on cookie sheet and bake 1 hour at 250°, stirring occasionally.
Bake crescent rolls flattened in 9x13 pan. Brown beef and add taco seasoning. Crush bag of Doritos. Place half of Doritos on crescent rolls. Then add meat. Mix sour cream and salsa together and pour over Doritos. Add cheese and remaining Doritos.Bake at 375 degrees for 35-40 minutes. Let sit for 2 minutes. Serve.
Bake cake mix as directed on box in 9 x 12-inch pan saving 1 cup cake batter mix. Cook batter, sugar, oleo and pineapple in double boiler. As it is easy to scorch, stir while cooking. Cool to lukewarm and put on warm cake.
Soak gelatin in cold water; set aside. Scald milk in top of double boiler. Slowly pour over beaten eggs, stirring constantly to prevent curdling. Return egg-milk mixture to the top of the double boiler and add mustard, salt and paprika. Cook over simmering water, stirring constantly, until mixture is thick enough to coat spoon. Remove from heat. Add vinegar, gelatin and artificial sweetener; blend well. Pour into a pint jar; cover and chill. Stir before using.
Mix together all ingredients except potatoes in order. Peel potatoes and dice while warm. Pour sauce over the warm potatoes and mix thoroughly. Add mayonnaise or salad dressing to taste when ready to serve.
Combine all ingredients. Shape into balls and bake at 325° for 10 minutes.