HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook roast until tender; drain juice. Tear roast apart with fork. Add barbecue sauce. Place in boiler on stove and simmer for 10 minutes. Serve as sandwich or with meal.
Combine cornstarch, sugar and salt and mix well. Add milk and butter and heat in double boiler. Add egg yolks, slightly beaten. Cook until thickened. Add coconut and pour into cooked pie shell; brown. Serves 6 to 8.
Cream butter, shortening and sugars. Add eggs and beat. Add peanut butter and beat. Add dry ingredients. Preheat oven to 350°. Grease and sugar or flour large jelly roll pan. While cookies are still warm, frost with the following mix:
Cut chicken into 1-inch pieces. Heat oil to 375°. Mix egg and water until well mixed. Add flour, salt and pepper, stirring to make a smooth batter. Dip pieces of chicken in batter; fry in hot oil until golden brown, about 4 minutes. Drain on paper towels. Serve with favorite sauce.
Stir together 1 3/4 cups flour and nuts. In a larger bowl, beat butter until soft. Add powdered sugar and beat until fluffy. Add flour mixture and beat until crumbly. Press 2/3 of crumbs in bottom of ungreased 9 x 9 x 2-inch baking pan. Spread jam over base of crumbs. Stir the 1 tablespoon flour into remaining crumb mix and sprinkle over jam. Bake at 375° for 25 to 30 minutes or until crumbs are golden. Cool and cut into bars. Makes 24. Enjoy!
Salad can be assembled ahead and chilled to keep crisp. Then add dressing and seeds just before serving.
In a 12-inch skillet	over medium heat, heat about 3/4-inch oil to 325°. In medium bowl with wire whisk or fork, mix flour and	next 5 ingredients. Holding a narrow-spouted funnel, close spout with finger; pour about 1/2 cup batter into funnel. Remove finger to let batter run out in a stream while making a 6-inch (diameter) spiral. Fry 3 to 5 minutes until golden brown, turning once. Drain on paper towels. Sprinkle or sift with confectioners sugar.
Layer vegetables in large bowl. Sprinkle on dry dressing. Spread with mayonnaise. Refrigerate overnight covered tightly. Just before serving, mix well.
Combine apples, cranberries and sugar and let stand. Beat eggs slightly. Beat in oil and brandy. Mix flour, baking soda, cinnamon and salt. Stir flour mixture into liquid alternately with apple/cranberry/sugar mixture. Stir in black walnuts. Put batter (it will be stiff) into greased and floured tube or Bundt pan. Bake at 350° for about 1 hour. Let stand until cool. Turn out on rack to complete cooling.
Combine first 7 ingredients and roll into marble size meatballs. Brown in margarine and garlic salt, not too much, about 10 minutes. Mix up remaining ingredients and put in crock-pot or slow cooker, etc. Add meatballs. Heat on medium for 15 minutes. Turn temperature down to simmer/warm. Get some toothpicks and enjoy!
Combine warm water and yeast and stir until yeast is dissolved. Add water and yeast mix to remaining ingredients. Gradually add 10 cups Pillsbury bread flour. Stir until all ingredients are mixed. Place in warm spot for 30 minutes. Divide into 4 parts and put into 4 greased bread pans. Cover with damp towel and let rise for 30 minutes. Bake at 350° for 30 minutes.
Slice bread into thin sticks. Roll in melted margarine, then in Parmesan cheese and paprika. Place on a cookie sheet. Bake 20 minutes at 325°.
Simmer for 40 minutes or until the cucumbers turn clear. Seal in quart size jars.
Drain pineapple. Mix all ingredients and refrigerate several hours before serving. Other flavors pie filling can be substituted.
Blend all ingredients (except coconut) in large bowl. Beat 4 minutes at medium speed. Stir in coconut. Bake at 350° for 30 minutes in two 9-inch cake pans, greased and floured.
Combine beef and onion in skillet. Cook until meat is slightly brown. Drain; add salt and pepper. Stir in catsup and heat thoroughly. Turn into an 8-inch square or 1 1/2-quart casserole. Cut cheese into thin strips and sprinkle over meat. Top with biscuits and bake in a 325° oven for 30 minutes or until biscuits are golden brown.
Combine ingredients the day before serving. Refrigerate until needed. This recipe may be halved.
Brown hamburger and onions. Drain. Add chili mix. Stir until mixed together. Add tomato sauce and chili beans. Stir while adding ingredients. Add coffee to thin, until desired thickness. Simmer on medium for 2 to 3 minutes. Then cook on low until ready to eat. Add coffee when needed or soup to thicken. Add crackers to taste!
Combine all ingredients except cheese in a dish. Put cheese on top. Serve with chips or crackers.
Simmer al the ingredients 20 minutes. Pour apple mixture into unbaked pie crust. Dot with butter. Place top crust on and crimp edges. Brush top with softened butter, flour and milk. Cut a slash or two in middle of crust. Bake 20 minutes at 450°. Sprinkle liberally with powdered sugar while still hot. Best apple pie ever eaten. The lemon juice makes the difference.
Mix all ingredients together. Place in loaf pan. Spread remaining tomato sauce over top of loaf. Bake at 375° for 45 minutes. Drain excess grease. Cut loaf in half and continue baking for an additional 30 minutes. Let stand for 5 minutes before slicing.
Cut wings in pieces, make both from wing tips. Dip wing pieces in egg and then flour. Brown in hot fat. Arrange in casserole. Combine broth, sugar, catsup, soy sauce and vinegar. Add Accent, pour over wings. Bake at 350° for 30 minutes or until tender. Turn once during baking. Serve with rice.
Preheat oven to 350°. Place meat on foil and sprinkle soup mix on all sides. Wrap in foil, sealing edges airtight with double fold. Place in shallow baking pan. Bake until desired doneness, about 2 1/2 to 3 hours. Makes about 8 servings.
Brown first 4 ingredients until tender, but not brown. Add tomatoes and soup. Cook 30 minutes. Season with seasonings and brown sugar. Before removing from heat, add mushrooms and olives. Add to cooked noodles; mix well and put in casserole. Top with cheese. Place in hot oven 20 minutes until golden brown. Serves 10 generously.
Cut chicken into small bite size pieces. In a large skillet or wok, cook chicken in oil until tender. Toss chicken frequently during cooking period. Prepare pea pods by cutting off ends and removing strings. Add pea pods, mushrooms and onion to chicken. Toss. Continue cooking for 2 minutes. Add bamboo shoots and water chestnuts. Mix together bouillon, soy sauce, cornstarch, sugar, pepper and salt. Add to chicken mixture. Toss. Cover and cook until the sauce has thickened. Stir in cashew nuts. Serve with rice. Yields 6 servings. Fat: None. Oil per serving: 1 2/3 teaspoons.
Combine egg substitute, cottage cheese, flour, pepper and Tabasco sauce in a large bowl; stir to mix well. Stir in the cheese, sausage, and scallions; set aside. Coat a 9-inch deep-dish pie pan with nonstick cooking spray. Slice the unpeeled potatoes 1/4-inch thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust. Pour egg mixture into the crust. Bake uncovered at 375° for 45 minutes, or until a sharp knife inserted into the center of the quiche comes out clean. Allow to cool at room temperature for 5 minutes before cutting into wedges and serving. Makes 5 servings.
Cream sugar and oil; add eggs one at a time and beat well. Sift flour, soda, salt and cinnamon and add to sugar mixture. Add vanilla, pears and pecans. This will be a thick batter. Pour into greased and floured loaf pan or Bundt pan and bake at 350° for 45 to 50 minutes. Serve with whipped topping. (You can substitute apples for pears.)
Measure and add all ingredients in order listed into mixing bowl. Blend well with spoon. Serve cold with chips or crackers.
Beat the sugar with egg yolks and whole eggs, add vanilla, sour cream, baking soda, and butter, mix well.
You will need 1 funnel, 1 large pot, 1 gallon jug with cap (preheated) and a paper coffee strainer.
Put raisins in boiling water for softening. Drain before putting in the rice pudding. Boil rice and dash of salt; drain it. Put into casserole dish, then add sugar, eggs, vanilla, cinnamon and nuts. Mix well, then add raisins. Add milk. Before you put into oven put cinnamon on top. Bake for 50 minutes at 350°. Done when cake tester doesn't stick.
Mix all ingredients together and drop by teaspoonfuls on cookie sheet and press with glass dipped in sugar. Bake at 350° for 8 to 10 minutes or until lightly brown around edge.
In a large skillet, combine milk and flour. Bring to a boil. Add Pasta Accents; cover and simmer for 3 to 5 minutes until vegetables are tender. Stir occasionally. Remove from heat; stir in tuna. Sprinkle with croutons. Serves 4.
Mix zucchini, apple juice, lemon juice and cinnamon; put in a 13 x 9-inch pan. Top with flour, oleo, brown sugar and baking powder. Bake in 350° oven for 45 minutes.
Combine vegetables, soup, 1/2 cup swiss cheese, sour cream, pepper, and 1/2 can of onions. Pour into a 1 quart casserole. Cover and bake at 350° for 30 minutes. Top with the rest of cheese and onions. Bake uncovered 5 minutes more. Serves 6.
Beat eggs, oil, sugar and vanilla until foamy. Stir in zucchini and pineapple. Sift flour and all other dry ingredients; add to other mixture. Fold in nuts. Bake in two well-prepared loaf pans. Bake 60 to 70 minutes at 325°.
Mix sugar, flour and cocoa. Add cream and egg yolks; mix, then add salt and water. Cook on low heat until thick. Add vanilla and butter. Pour into 2 baked pie shells. Add meringue.
Pour boiling water over quick oats; cover and let stand while mixing other ingredients, about 10 minutes. Cream oleo, sugars and eggs together and add oatmeal mixture. Mix thoroughly and mix in remaining ingredients. Pour into a 9 x 13-inch pan and bake at 350° for 35 minutes.
Brown the onion and mushrooms in butter. Add the chicken, celery, meat stock, soy sauce and sugar. Simmer 15 minutes. Blend together the cornstarch and cold water and stir into the chicken mixture. Cook until thickened and clear. Serve on chow mein noodles or rice.
Preheat oven to 375°. Spray 9 x 13-inch pan with nonstick spray. Mix all ingredients but zucchini. Lightly fold in zucchini last. Spread evenly in pan. Bake until golden brown, about 40 minutes. Cut into squares, then into triangles. Serve warm. Makes 4 to 5 dozen.
Grind together (or use food processor) the tomatoes, peppers, onions, salt and cabbage. Let set. Combine sugar, vinegar, celery seed and pickling spice. Mix all together in a large pot. Cook over medium heat to a good boil; continue to cook for 5 minutes. Pack into hot sterile jars and seal. Good with meat or beans.
In small skillet, saute onion until soft. Place onion, squash and broth in blender. Blend until blended well. Add flour and blend again just to mix. Pour the mixture into saucepan. Fold in half and half. Bring to a boil, stirring constantly. Serve immediately. Makes 6 servings.
Combine 1 tablespoon of flour, salt and peppers (dry). Toss to coat chicken. Fry in oil 4 to 5 minutes until tender. Remove chicken.
Combine sugar, oleo, eggs and vanilla; beat well. Combine cinnamon, flour, salt, soda and baking powder. Add to sugar mixture. Add zucchini and walnuts, mixing well. Bake in greased loaf pan for 1 hour at 350°.
About 1 1/2 hours before serving on wax paper, combine flour, salt and pepper. Roll meat in it.
Wash cucumbers; place in jar (whole). Add ingredients per quart. If vinegar mix doesn't fill jar, fill jar up with cold water. Screw on lids; let stand for 2 or 3 months.
Put sliced cucumbers in a container with a tight lid. Pour vinegar over cucumbers to cover. Place in fridge to chill. Great with salads or all by themselves.
Cut each potato into 8 wedges. Arrange potato wedges, peel side down, in 2 shallow baking pans. Mix other ingredients and brush over potatoes. Bake at 375° for 45 minutes or until potatoes are golden brown and tender, brushing occasionally with oil mixture. Yield: 8 servings.
Cream the butter and sugar; add the remaining ingredients. Bake at 350° for 10 to 12 minutes.
Mix all together. Place in a casserole. Crush potato for the top. Bake at 350° until hot and bubbly about 20 to 30 minutes.
Mix sour cream and milk in large bowl. Add cherry juice. Chop all other ingredients and add to bowl. Top with pineapple slices. Place in freezer for 3 hours.
Beat eggs. Add milk, sugar and vanilla. Continue to mix in clean snow until you have the right consistency for ice cream.
Cook first six ingredients together until real thick. Add Worcestershire sauce and salt; mix. Then seal in hot jars.
Bake or microwave potatoes until tender. While potatoes are hot, carefully slice in half, lengthwise. Carefully scoop out pulp, keeping 8 of the best shells. Mash the potato pulp with butter and cream. Add Parmesan cheese and seasoned salt; beat with an electric mixer until light and fluffy. Mound potatoes back into reserved shells and sprinkle with parsley. Bake at 350° to 400° until piping hot and slightly browned on top. Makes 8 potato halves.
Thaw spinach and squeeze dry. In a medium sized bowl, stir until blended, the vegetable soup mix, sour cream and mayonnaise, then stir in spinach, water chestnuts (chopped) and chopped green onions. Cover and chill 2 hours. Stir before serving. Makes 4 cups.
Saute onion, celery and butter; add cabbage. Cover and cook over low heat for 10 to 15 minutes, stirring once or twice. After cabbage is cooked, add pimientos and soup; stir together. Pour into a 1-quart casserole dish. Sprinkle with buttered bread crumbs. Bake at 350° for 30 to 40 minutes. Yields 4 servings.
Melt margarine and pour into large casserole dish. Sprinkle in uncooked rice. Lay chicken on top. Mix soups and water together. Pour on top of chicken and rice. Cook uncovered at 350° for 1 1/2 hours.
Dissolve Jell-O in 1/2 cup boiling water. Cool. Add cottage cheese and pecans. Chill until partially set. Fold in mayonnaise, cucumber and onion. Chill until set.
Combine the first 3 ingredients; let stand a few minutes. Add the buttermilk. Cream together the shortening and sugar. Mix in the chopped nuts, flour, soda and salt. Combine and stir until just blended. Add the chopped dates. Pour into muffin tins and bake at 400° for 15 to 20 minutes. Can be stored in fridge for 6 weeks.
Cream butter, Crisco and sugar. Add eggs, one at a time. Add flour and milk. Add baking powder to flour. Add vanilla and lemon. Bake in a tube pan at 325° for 1 1/2 hours.
Spread first package of rolls in bottom of greased 13 x 9-inch baking dish. Combine sugar, cheese, egg yolk and vanilla. Beat well. Pour over rolls in pan. Spread other package of rolls on top. Beat egg white until foamy. Spread on top of rolls. Sprinkle 1/2 cup chopped nuts and scant 1/4 cup sugar over egg white. Bake at 350° for 30 minutes. Cut into squares the size of your choice.
Combine all ingredients in mixing bowl; whip with electric mixer until smooth. Transfer to greased 1 1/2-quart baking dish. Bake for 30 minutes at 350°. Serves 6 to 8.
Mix and store in jars or tins. Add 1 to 2 teaspoons to 3/4 cup boiling water or to desired strength.
Beat sugar, oil and eggs well. Then add the rest of the ingredients. Bake at 350° for 20 to 30 minutes.
Cook rice until tender. Brown the beef lightly in butter in a large skillet. Add salt, pepper, onion and green pepper. Drain rice and stir in meat mixture. Add sugar, ketchup and tomato sauce. Mix well. Simmer 5 minutes. Ready for serving.
Cream together eggs, sugar, oil and vanilla. Add zucchini and mix well. Combine dry ingredients and stir into other mixture. Bake for 1 hour at 350°.
Fry bacon to crisp; set aside. Leave about 2 tablespoons fat in pan. Add butter; melt. Saute (low) onion and celery 3 to 5 minutes. Add flour. Stir to mix. Cook 1 minute on low. Add half and half. Bring to a boil. Keep stirring then reduce to simmer (must boil to thicken). Add crabmeat and corn (water and all) then add potatoes. Salt and pepper to taste. Simmer between 1/2 hour to 1 hour. Stir often. Just before serving, stir in crumbled bacon. Garnish with parsley.
Saute onion in oil. Add water and bouillon cubes. Boil until the cubes dissolve. Add noodles. Boil 3 minutes. Stir in garlic and broccoli. Cook about 4 minutes. Add milk, cheese and pepper. Makes 4 quarts.
Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch shell. Fry shells, a few at a time, in deep hot oil at 375° for 2 to 3 minutes or until golden brown; drain. Place on cookie sheet. Top with Velveeta; broil until cheese spread begins to melt. Top with remaining ingredients.
Combine first 3 ingredients, beating after each egg. Sift together dry ingredients. Mix well. Add carrots and nuts. Bake at 350° in 4 layer pans or 1 tube pan for 1 hour.
Melt butter; add peanut butter and confectioners sugar. Add enough milk to stick together for forming into balls. In a double boiler, melt paraffin and chips. Dip balls with toothpick. Set on waxed paper to cool.
In large saucepan, heat all ingredients except rolls (do not boil). Stir cut up rolls into mixture. Pour into Bundt pan sprayed with Pam. Set in cold oven overnight. In the morning, leave rolls in the oven and turn on to 350°. Bake about 40 minutes or until brown. Let set about 5 minutes and turn onto plate.
Layer butter, sugar and pineapple evenly in cake pan. Pour cake mix evenly over top. Bake as directed on box.
Mix together and bake uncovered in a 9 x 13-inch baking dish (or pan) at 325° for about 60 minutes.
Cook broccoli. Drain and put in bottom of 2-quart Pyrex. Mix mayonnaise, onion, cheese and eggs together. Spread over broccoli. Spoon soup over all this. Sprinkle with cracker crumbs. Bake at 350° for 30 minutes.
Saute onion in margarine. Melt Ro-Tel and Velveeta together. Cut chicken into bite size pieces. Mix all together and invite neighbors!
Stir first 5 ingredients together. Add corn, peppers and onion mixing well. Stir in cheese. Grease 9 x 12-inch pan and spread with 1/2 of batter. Spread ground beef over first layer of batter. Top with remaining batter. Bake 1 hour at 350°. Serve with green salad for a meal.
Mix all ingredients together adding corn bread mix last. Bake in a greased 9 x 13-inch pan at 400° for 25 minutes.
Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin and vanilla. Mix and sift flour, baking soda, baking powder, salt, nutmeg and cinnamon. Add to creamed mixture; mix well. Add nuts and chocolate pieces; mix well. Drop by teaspoon onto well-greased cookie sheet. Bake at 350° for 15 minutes.
Chill for a short time. Roll in balls and dip in sugar. Bake at 375° for 10 minutes.
Beat sugar and eggs until fluffy and light. Add nutmeg, cinnamon, salt and apple cider.
Preheat oven to 350°. Make stuffing as directed on package for four servings. Wash and pat dry chicken breasts. Put a small ball of stuffing in center of each breast. Wrap meat around. Secure at the bottom with a toothpick if necessary. Cover tops of breasts lightly with olive oil and sprinkle spices over breasts. Cook uncovered for 40 minutes or until done. Good with gravy and mashed potatoes.
Cube and soak bread in milk and half and half. Crush with hands until well mixed. Then add eggs, sugar, vanilla and raisins and stir well. Pour melted margarine in bottom of thick baking pan and bake at 350° until firm. Let cool. Cube to serve and put into individual serving dishes. Serve with hot Rum or Whiskey Sauce.
Combine sugar	and cornstarch. Slowly add water while stirring. Bring to a boil and cook until clear.	Add strawberry gelatin. Cool slightly. Pour over strawberries placed in baked shell. Top with Cool Whip. Chill.
Layer all ingredients, except mushroom soup. Pour mushroom soup over the top, plus about 1/4 can of water. Bake at 350° for 45 minutes.
Mix together. Shape into ball. Decorate with pecan halves. May sprinkle with paprika.
Break up lettuce and make a layer in bottom of dish, then a layer of diced red onion, then diced pepper, then layer of peas. Repeat, then cover with mayonnaise and sprinkle with cheese and refrigerate for 24 hours before using. Toss when ready to serve.
Bring all ingredients to boil in saucepan and pour over rice in casserole dish. Grate Cheddar cheese over the top. Bake at 400° for 20 minutes.
With mixer, mix cake mix, water, eggs and oil. Stir in coconut cream frosting with spoon. Bake in greased tube pan at 325 - 350 approximately 1 hour. Cool in pan 10 -15 minutes. Remove from pan.
Mix 4 cans together and heat.	Add curry powder. Just before serving, add sherry. Easy and delicious!
Make peanut butter crackers. Melt chocolate and paraffin in top of double boiler over hot water. Dip crackers to coat thoroughly. Place on wax paper until dry. Store in airtight container.
Mix all ingredients in deep casserole. Cover tightly with aluminum foil and bake 5 hours at 250°.
Mix together all ingredients except bacon and peanuts. Refrigerate. When ready to serve, add bacon and peanuts and mix.
Preheat oven to 350°. In medium bowl, combine 1 cup flour and sugar. Cut in margarine until crumbly. Press firmly on bottom of a 13 x 9-inch baking pan. Bake 15 minutes.
Place egg into greased casserole dish and beat well with fork. Stir in all the other ingredients. Place into microwave oven and cook for 6 minutes at Medium-defrost. Stir well after 6 minutes. Remove from oven and sprinkle with paprika. Return to oven (Medium-defrost) and cook for 7 to 10 more minutes, giving 1/4 turn after 4 minutes. (When done, center will be just barely wet.)
*May use 1/2 bag chocolate and 1/2 bag butterscotch chips instead of 1 bag chocolate chips.
Slit shrimp along curved side, cutting almost through. Place on paper towel. Heat 2-inches of oil in a saucepan to 350°. Combine flour, salt and dry mustard in small bowl. Beat egg and cream of coconut in small bowl. In third bowl, combine coconut and bread crumbs. Dip shrimp in flour mixture, then egg mixture, then coconut mixture. Refrigerate until ready to cook.
Sift dry ingredients; add egg, vanilla and shortening. Blend until smooth. Add nuts and caramel chips. Drop by teaspoonfuls onto ungreased cookie sheet about 2 inches apart. Bake at 375° for 8 to 10 minutes or until lightly browned.
Put tea bags in 1 cup hot water for 3 minutes. Squeeze excess from tea bags into water. Add remaining ingredients to the tea. Mix well and freeze. Add 7-Up, Wink or 4% when ready to serve.
Heat all on medium heat except vanilla. Reduce heat and stir constantly until thickened (about 5 minutes), then add vanilla and mix thoroughly. Pour over ice cream, brownies, etc.
Cook onion and garlic in hot oil. Do not brown. Add remaining ingredients. Simmer, uncovered, for 5 minutes. Use for basting or for marinating.
Put crab meat in blender or food processor and chop very fine. Add remaining ingredients. Stir until well blended. Serve with crackers or tortilla chips.
Brown meat; drain. Add tomatoes, soup and beans. Layer in a casserole dish the Doritos, meat mixture and cheese. Top with cheese. Bake at 400° until cheese melts and casserole is bubbling.
In small bowl, combine all ingredients except spaghetti. Beat with fork to combine thoroughly. Place well-drained hot spaghetti in large bowl. Pour sauce over spaghetti and toss lightly to coat thoroughly. Serve with additional Parmesan cheese, if desired. Makes 4 servings.
In a small glass bowl, combine soup and milk and cook on Full power for 2 to 3 minutes. Stir until smooth and set aside.
Sift dry ingredients. Cut in shortening. Add milk and mix; divide dough into 2 parts.	Roll out each piece of dough and spread with sausage; roll up like jellyroll and chill overnight.	Slice crosswise. Place on baking sheet. Bake at 450° until brown.
Put sugar in bowl, then break in the eggs and beat well. Add butter, vinegar, spice, dates and nuts. Pour into uncooked crust. Bake at 325° for 40 minutes.
Shred and grate a cucumber (pour off the water). Add 2 squirts of Worcestershire sauce. Mix rest of the ingredients in the bowl and chill.
Cook mushrooms in butter for 5 minutes. Blend in flour and seasonings. Add milk gradually; cook until thick, stirring constantly. Stir in shrimp. Place in well-greased dish. Sprinkle with cheese and paprika. Bake at 400° for 15 minutes or longer if cold. Serve over rice.
Mix all ingredients together and pour into a greased 9 x 13-inch pan. Bake at 350° for 20 minutes.