HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine, sugar and eggs. Alternately add flour and buttermilk to creamed mixture. Fold in dates, raisins, nuts and orange rind. Bake at 350° until toothpick inserted is clean, about 45 to 60 minutes.
Brown meat well in shortening. Add remaining ingredients. Cover and bake in 325° oven for 1 1/2 to 2 hours, until meat is fork-tender. Make gravy with drippings. Serves 4.
Combine all ingredients and pour dressing over mixture. Refrigerate for 24 hours before serving.
Precook chicken by boiling for 45 minutes for whole chicken or 1/2 hour for breast pieces. Drain and debone; set aside.
Boil stew beef for 15 to 20 minutes until tender (2 cups of water to a pound of beef). Heat cooking oil for about 2 minutes. Place boiled meat into heated oil; fry for 1 minute. Add onion; fry until onion becomes brown. Add tomato sauce; cook for another 5 minutes. Add 4 cups of water to the "gravy" now prepared. Boil everything for about 10 minutes. Add rice to gravy; cook for 20 to 25 minutes on low until Jollof Rice is tender. Ready to serve.
Beat eggs until light. Add sugar and mix well, then add sour cream. Next, combine flour, soda and cream of tartar; add to egg mixture, stirring in a little at a time. Add vanilla last. Bake at 350° until toothpick comes out clean.
Pour water over Nabisco bran. Let stand while sifting together the flour, soda and salt. Cream Crisco, sugar, eggs, buttermilk and All-Bran. Mix all together until moistened and place in covered container in refrigerator. Keeps good for 6 weeks. Delicious.
Break pretzels into small pieces. Add oil to coat pretzels. Add dill weed, lemon pepper and Ranch dip. Mix well. Bake 10 to 15 minutes at 350°. Let cool and enjoy.
Layer 1: Spread over bottom of 9 1/2 x 11 1/2 baking dish, 2 cans jalapeno bean dip.
Heat oven to 350°. Grease and flour 13 x 9-inch pan. Mix all ingredients until moist. Beat 3 minutes at medium speed, scraping bowl often. Bake 45 to 50 minutes.
Mix flour, shortening and sugar. Then mix yeast and warm water separately and add to mixture. Roll out and cut like biscuits. Then fold over when putting in pan. (Let rise only once.) After they have risen, bake about 10 to 12 minutes at 400° to 450° or until brown, then brush with melted margarine. Makes about 12 large rolls.
Line a large roasting pan with heavy foil, letting the ends of the foil hang over the edges of the pan. Place brisket in the pan. Sprinkle sugar, soup mix and garlic powder over brisket. Drizzle catsup all over. Fold ends of foil over brisket, sealing securely and leaving air space. Bake 3 to 3 1/2 hours or until tender at 325°.
Brown ground beef. Chop onion and saute with beef. Cook macaroni. When beef and onion are done, add tomato soup, milk and cheese slices. Stir until well blended. Drain macaroni and add to beef mixture; stir. Place into a casserole dish and top with the 2 slices of bread, crumbled up. Brown the bread. If mixture is dry, add a little more milk.
In medium bowl combine apples, pineapple, raisins, pecans and whipped topping. Mix well and serve chilled.
Prechill 1 quart pitcher and four 12 ounce glasses. Combine sugar and lemon juice in chilled pitcher, stirring every 5 minutes until sugar is completely dissolved. To serve, add club soda to syrup. Syrup mixture can be made ahead and refrigerated for 3 days.
Brown mild and hot sausages together; drain grease. Add cubed Velveeta cheese to meat. Cook on low fire until cheese is melted. Spread by spoonful onto party rye. These can be made ahead of time and frozen. Heat in microwave or oven to serve.
Melt cheese and butter slowly in medium pot. Remove from heat. Beat egg whites until mixture is creamy. Fold egg whites into cheese mixture. Cut crust off bread slices. Cut each slice of bread into 4 squares. Stack the 4 squares on top of each other, then spread cheese mixture between the layers. Spread the mixture over the outside of the stack, like frosting a cake. Place each stack 1/2 inch apart on a greased cookie sheet. Bake at 350° for 12 to 15 minutes. Delicious!
Brown hamburger and onion. Combine remaining ingredients and cook at 350° for 30 minutes.
Sprinkle yeast over water; stir until dissolved. Melt margarine; cool to lukewarm. Add margarine, eggs and sugar to water mixture. Add flour; beat until smooth. Dough wil be the consistency of waffle batter. Spoon batter into greased muffin pans. Bake at 375° until brown. Batter will keep about a week in refrigerator.
Spray pan with vegetable spray. Layer the coconut and pecans. Press into bottom of pan. Mix the cake mix by directions on box; pour over first layer. Melt the oleo. Add the sifted powdered sugar and cream cheese; mix well. Pour over cake; do not stir. Bake at 350° for 45 minutes, or until done. (Do not overbake.)
Sprinkle ribs with pepper. Place stuffing into rib. Roll rib and tie with string. Spread butter over rib; sprinkle with paprika. Wrap in foil and put in baking pan. Bake at 400° to 425° until done. Open foil to brown.
In a large Teflon-coated pan, melt marshmallows in milk. In a separate large bowl, mix remaining ingredients. When marshmallow mixture is smooth, stir into ingredients in bowl and mix well. Press into a 9 x 13-inch pan. Refrigerate.
Place Cheerios in large Ziploc bag. Crush with rolling pin (a great kid job!). Combine with flour, brown sugar, cinnamon, baking powder and baking soda in large bowl. Stir in applesauce, milk, raisins and oil and egg white. Blend until moistened. Grease bottoms of 12 muffin cups. Fill evenly. Bake at 400° for 18 to 22 minutes until golden brown.
Beat together all ingredients, mixing well. Pour into lightly greased (spray with vegetable oil spray) Bundt pan. Place, uncovered, in microwave. Cook 10 minutes on 50% power or cook 10 minutes on 100% power. Let stand 10 minutes before inverting on serving platter. Can frost with Cream Cheese Frosting.
Stir in order: margarine, cocoa, sugar, eggs (all at once), flour, vanilla, chocolate chunks and nuts. Bake in a 9 x 13-inch glass pan at 350° for 20 to 25 minutes.
Cook potatoes. Cool, peel and grate. Add all ingredients, except corn flakes, and place in a greased casserole dish. Put corn flakes on top; drizzle with a little melted butter. Bake at 325° for 45 minutes.
Cook onion in shortening until almost tender. Add meat and salt. Then add pepper and chili powder. Stir until well blended. Place in a well greased 1 1/2-quart casserole dish. Place potatoes in a layer over meat; add a layer of beans and a layer of corn. Sprinkle each layer lightly with a layer of corn. Top with tomatoes and sprinkle with sugar. Add cheese and parsley. Bake at 350° for 25 minutes. Serves 6.
Let rabbit pieces stand in vinegar brine for 3 hours. Drain, dry and sprinkle m.s.g. evenly on all pieces. Cover and refrigerate overnight. Mix seasonings and sprinkle on meat. Brown in fat or oil. Put onion in casserole. Arrange rabbit on top. Combine vinegar and water and pour over rabbit pieces. Cover and bake at 275° for 2 hours or until tender.
Brown beef with onion. Drain. Add other ingredients and bring to a boil. Simmer about 15 minutes.
Take 1 roll of biscuits; thwack hard on edge of counter. Bake as directed on package. Serve piping hot. Enjoy!
Mix together the butter, mustard and garlic. Set aside. Mix together the crumbs, cheese and parsley. Set aside. Wash and dry breasts. Dip both sides of each half of breasts in mustard mixture. Dip one side only in crumb mixture. Place on baking sheet. Bake 15 to 20 minutes at 500°.
Beat eggs. Add oil, sugar and vanilla. Beat again. Add salt, soda, baking powder and cinnamon. Add flour. Blend thoroughly. Add zucchini. Bake in a greased and floured Bundt pan at 325° for 1 hour.
Stir together and pour into 13 x 9 x 2-inch greased pan. Bake at 350° for 30 minutes.
Brown sausage and drain. Mix eggs, milk, mustard and salt. Stir in bread, sausage and cheese. Pour mixture into greased 13 x 9 x 2 1/2-inch pan. Refrigerate overnight if you wish. Bake, uncovered, at 350° for 1 hour. May add mushrooms.
Flatten crescent roll dough in a pizza pan. Bake 10 minutes at 350°. Mix together cream cheese, milk and mayonnaise; spread on crust. Sprinkle on about 1 package of Ranch style dry dressing. Chop fine whatever vegetables you like, such as broccoli, cauliflower, carrots, peppers or onion. Press onto cream cheese mixture. Refrigerate overnight. Cut into slices and serve.
Dredge one side of bacon strip in cheese. With cheese side out, roll bacon around bread stick diagonally. Place sticks on microwave dish or paper plate lined with paper towels. Microwave on High 4 1/2 to 6 minutes. When done, roll again in cheese.
Break up lettuce and cauliflower into covered container. Put in chopped onion and fried bacon. Add Miracle Whip; do not stir. Sprinkle a little sugar onto the ingredients. Let set overnight or several hours, covered tightly. Stir all the ingredients before serving.
Hellmann's is the best mayonnaise to use. Mix all ingredients. Use for all fresh vegetables.
Mix all vegetables together. Sprinkle dry dressing over, then liquid dressing. Toss and marinate overnight.
Brown ground chuck, onion and garlic until crumbly. Drain excess fat and cool. Stir in cheese, parsley, bread crumbs and egg. Season to taste with salt and pepper. Cook shells in boiling salt water until almost tender (approximately 15 minutes). Drain and stuff with meat mixture. Spoon 1/4 of sauce into bottom of 9 x 13 x 2-inch baking pan. Put in stuffed shells, side by side. Pour remaining sauce over shells. Sprinkle with cheese. Bake at 400° for 20 to 25 minutes until brown and bubbly. Serve with more Parmesan.
Mix together. Bake in a 9 x 13-inch pan. Cover with 2 cups crushed corn flakes, mixed with 1/2 cup melted margarine. Bake at 350° for 45 minutes. Both of these recipes are favorites at family gatherings or to take as a covered dish.
In a medium bowl, mash avocados coarsely with a fork. Stir in tomato, lime juice, onion, salt and hot sauce. Mix well. Add black pepper to taste. Serve immediately or cover and refrigerate up to 2 hours. Garnish with additional chopped tomatoes, if desired.
Mix sugar, white Karo and melted butter. Add well beaten eggs and pecans to syrup mixture and mix thoroughly. Pour filling into unbaked pie shell. Bake at 325° for 40 to 45 minutes.
Place layer of cake in bottom of bowl, then a layer each of pudding, pineapple (sprinkle over), cherry pie filling, coconut (sprinkle over), blueberry pie filling, nuts (sprinkle over) and fruit cocktail. Put Cool Whip on top with a few cherries.
Mix 1 tablespoon sugar with cinnamon; set aside. In small bowl, beat remaining sugar with egg, vanilla and salt until very thick and fluffy. Stir together flour and baking powder. Stir into egg mixture until well blended, then stir in reserved juice. Pour into well-greased 8-inch layer cake pan. Arrange peach slices on top. Sprinkle with sugar-cinnamon mixture. Bake at 375° for 25 to 30 minutes or until pick inserted in center comes out clean. Cool on rack 5 minutes. Unmold and invert.
Preheat oven to 400°. In large bowl, combine eggs, sugar, spices, salt, pumpkin, molasses and evaporated milk. Stir with a wooden spoon until mixture is smooth. Lightly brush pie shell with egg white. Fill with pumpkin mixture. Bake 55 to 60 minutes or until top of sharp knife inserted in center comes out clean. Let cool on wire rack. Serve garnished with whipped cream, if desired.
Combine the first 6 ingredients thoroughly with pastry blender until coarse crumb consistency. Take out 1 cup; reserve for topping. To remaining mixture, add the eggs and milk. After blending, fold in the blueberries, which have been dusted with sugar-cinnamon mixture to coat. Pour into two 8-inch round cake pans; sprinkle the reserved crumbs on top. Bake at 375° for 50 to 60 minutes. (Freezes well.)
Chill ingredients. Mix Southern Comfort, lemon juice, lemonade and orange juice in punch bowl; add 7-Up. Add drops of red food coloring. Float frozen bunches of grapes and orange slices. Yield: 32 servings.
Put 1/2 grated cheese in ungreased baking dish (7 x 9-inches or 8 x 12-inches). Beat eggs; spread over cheese with spatula. Sprinkle picante sauce over this. Top with rest of cheese. Bake 40 minutes at 350°. Let set up for about 5 minutes; cut into squares.
Pour sugar over apples and let stand about 1 hour. Separate eggs. Beat whites stiff. Add yolk and Crisco oil. Sift dry ingredients together. Pour egg mixture over apples. Add dry ingredients and nuts; mix well. Bake in a greased and floured tube pan at 350° for about 60 minutes, or until toothpick comes out clean. Cool in pan 10 minutes.
Cut steak into 4 pieces. Pound until paper thin. Salt and pepper to taste. Cook bacon in skillet until done, but not crisp. Place two slices of bacon on each piece of meat, long way on meat. Add one tablespoon of bread crumbs to each piece of meat. Place pickle across short side of meat and roll up. Pickle is center. Secure. Place in bacon grease; brown on all sides. Reduce heat; add 1/4 cup water and simmer for 30 minutes, covered.
In a saucepan, heat raisins, sugar, water, oleo, salt and spices until boiling. Boil 3 minutes. Cool for 10 minutes, then add flour and baking soda. Spread on a cookie sheet with sides. Bake at 350° for 20 minutes. Cool 5 minutes and spread on a thin glaze of powdered sugar and milk.
Cream the Crisco. Add sugar gradually while creaming. Add eggs, one at a time. Continue beating. Sift flour and salt together. Add to creamed mixture. Add lemon extract. Pour into 10-inch tube pan which has been well-greased. Bake at 300° for 2 hours.
Melt butter in Pyrex dish (flat glass dish). Add crumbs. Mix cream cheese, sugar, vanilla and milk together; pour over crumbs. Slice bananas over cream cheese mixture, then add pineapple (using juice). Top with nuts and cherries. Store in refrigerator.
Combine mayonnaise and mustard; spread over cauliflower. Top with cheese. Bake at 375° for about 10 minutes.
Mix lime and water well, letting any lime that does not dissolve settle to bottom. Select, wash, dry and slice tomatoes. Pour off lime water and add sliced tomatoes to it. Soak 24 hours, then wash each piece well under running water and dry. Mix sugar and vinegar and pour over tomatoes. Soak 12 hours. Add spices and bring to boil. Cook at that point for 30 minutes. Place in churn or glass jars. This will keep unsealed. Yields approximately 8 pints. (Worth the effort.)
Wrap chicken livers, mammoth stuffed olives, mushrooms and pineapple chunks all with narrow strips of bacon. Broil until the bacon is crisp, or bake for 20 minutes in a 400° oven.
Cream margarine and cheese. Add flour and mix in Rice Krispies and red pepper. Make into small balls and press with fork crosswise. Bake at 350° for 10 to 12 minutes.
In skillet, over medium heat, cook oil until hot. Add pork chops and onions. Cook until browned on both sides. Spoon off fat. Stir in soup and water mixture. Reduce heat to low. Cover and simmer on low until pork chops are done and are fork-tender. Stir occasionally while cooking. Serve with rice or baked potato.
Divide grapes into small bunches. Rinse grapes and drain in colander or strainer to remove excess water. Put gelatin in a container with a lid. Add grapes to the container and shake to coat grapes lightly with gelatin. Shake off excess gelatin from grape bunches. Put lid back on container and freeze. Serve as a dessert, snack or garnish for main dish or salad.
Mix well first 2 ingredients. Boil in pot the next 3 ingredients. Pour cocoa mixture into flour and sugar mixture. Mix well. Mix last 2 ingredients into cocoa and flour mixture. Pour into greased cookie sheet. Bake for 20 minutes in 400° oven. Frost right in pan.
Mix cake mix according to directions on package, adding 1 teaspoon vanilla flavoring and 1 teaspoon coconut flavoring. Bake cake mix in a 9 x 13-inch pan, according to package directions. When cake is removed from oven, punch holes at 1-inch intervals with fork.
Mix pineapple juice to water to make 3 1/2 cups. Remove cranberry sauce from can and cut into tiny cubes. Heat the juice and water with jello to dissolve. Chill until a little thickened. Add remaining ingredients; pour into mold and chill.
Layer peeled and sliced apples on bottom of 9-inch pan. Mix sugar and cinnamon and sprinkle over the apples. Mix by hand the flour and butter until the mixture holds together. Shape pieces of pastry in hands and lay on top. Bake in 350° oven for 1 hour or until brown.
Mix together Cool Whip and yogurt quickly. (Let thaw enough for mixing.) Using a medium sized pan with top, layer cookies and cream mixture until you have several layers of each. For beauty cut maraschino cherries and place on top. Freeze and serve in blocks.
Soak cracker crumbs in milk. Add eggs. Add to meat. Form into small loaves and bake in greased pans at 350° for 1 1/2 hours. You can use catsup or mustard on top of meat loaves. You may use this to make meat balls for spaghetti. Just form balls and roll in seasoned flour and fry. Add to spaghetti sauce.
Drain pineapple. Mix ingredients (except coconut). Chill and serve in a pretty glass bowl. Sprinkle with coconut before serving. This dish may be poured in a 13 x 9-inch pan, frozen, then cut in squares and served on a lettuce leaf, also. This dish may be served as a salad or dessert.
Saute broccoli, onion and garlic in 2 tablespoons butter until broccoli is crisp. Add sherry, butter, salt, basil and flour. Mix and melt. Add chicken broth. Stir in mushrooms and simmer 15 minutes. Add half and half and warm to serve.
Sieve flour, salt and soda in large bowl. Cut in butter and mix well. Add sugar and egg (beaten). Mix to soft dough. Turn onto floured board. Knead lightly a few times and roll out, then cut into 2-inch rounds. Bake at 400° for about 15 minutes.
Combine the flour, salt, soda, sugar and cinnamon; stir in pecans. Combine the eggs, vegetable oil, bananas, pineapple and vanilla. Add to the flour mixture, stirring just until the dry ingredients are moistened. Spread batter into 2 greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool in pans 10 minutes, then remove from pans and let cool on wire racks.
Dissolve arrowroot in 1/4 cup water. Pour into saucepan with remaining water and dates. Simmer until liquid is thick and clear and dates are soft. Pour into blender. Blend smooth. Add juice and blend slightly. Serve. Makes 2 cups.
Cook macaroni until tender; drain and rinse with cold water. Cut chicken into bite size pieces; cook in skillet on medium heat. Use 1/4 cup oil. Cook 20 to 25 minutes or until done.
Measure flour into bowl. Mix oil and milk together; mix into flour until dough leaves sides of bowl. Knead on lightly floured surface. Roll dough about 1/2-inch thick. Cut and place on ungreased baking sheet. Bake at 500° for 8 to 10 minutes.
Cut margarine into flour until pea size. Add beaten egg, vinegar and water. Mix lightly with fork until forms a ball. Let dough rest 10 minutes. For this apple pie, roll out on well floured board 1/4 of the dough and place in 9-inch pie tin. Fill with the fruit mixture below.
Combine sugar, flour, cocoa, egg yolks, milk, margarine and vanilla. Cook in double boiler until thick. Pour into pie shell. Top with stiffly beaten egg whites, sweetened to taste. Bake at 350° until brown. Yield: 6 servings.
Combine drained vegetables, soup, 1/2 of cheese, sour cream, pepper and 1/2 of the onions. Pour into a lightly greased 1-quart casserole with cover. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions and bake, uncovered, for 5 minutes longer. Serves 6.
Microwave bacon 4 minutes or until crisp. Remove and crumble. Save drippings in pie plate. Spread potatoes in pie plate and microwave 6 to 7 minutes on High. Combine eggs, milk and seasonings. Pour over potatoes. Cover with plastic wrap. Microwave 6 to 7 minutes, turning every 3 minutes 1/4 turn. Sprinkle with cheese and bacon. Cover and microwave 2 minutes. Let stand 5 minutes, then cut into wedges. Makes 6 servings.
Wash chicken; place in small roaster. Sprinkle with poultry seasoning and garlic powder to taste. Pour soy sauce all over. Cover and bake at 325° for 2 hours.
Stir together dry ingredients. Add other ingredients in order and mix thoroughly. Bake in 2 greased and floured 8 inch cake pans. Bake at 350 degrees for 25 minutes.
Preheat oven to 375°. In large mixing bowl, beat Eagle Brand condensed milk and peanut butter until smooth. Add biscuit mix and vanilla; mix well. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheet. Bake 6 to 8 minutes or until lightly brown. Press Hershey's Kiss in center of each ball immediately after baking. Cool. Makes about 5 dozen cookies. Remove foil from Kiss before pressing into cookie.
Cut chicken into 1-inch pieces. Cook chicken, onion, green pepper and garlic in oil in Dutch oven until chicken loses its pink color. Add remaining ingredients; simmer for 20 minutes. Ladle into bowls. Top with cheese, onion, sour cream and additional picante sauce as desired.
Place vegetables in casserole dish. Mix onion, celery, cheese and mayonnaise together and place on top of vegetables. Melt margarine and mix with crackers. Put on top of casserole; bake at 350° until bubbles or done.
Preheat oven to 425°. Grease 10 x 15 baking sheet. Whisk all ingredients, except apples. Fold in apples and pour on baking sheet. Bake 12 to 15 minutes or until lightly brown. Cut into squares. Serve with syrup or fruit sauce.
Beat the mustard and egg white in a bowl for a good minute with a wire whip. When thick, beat in the lemon juice or vinegar and the salt. Then, by droplets, beat in the oil to make a cream sauce. Beat in the optional ingredients and correct the seasoning. This dressing is lightly thickened, for about 1/2 cup.
Cut steak into thin slices. Place half the steak in crock-pot. Arrange peppers on steak. Place remaining steak on top of peppers. (Mushrooms can be added at this time.) Mix remaining ingredients and pour over meat. Cover and cook on low setting for 8 to 10 hours, on high setting for 3 to 4 hours. During last hour of cooking, stock may be thickened, if desired. Serve over bed of hot rice. Serves 6.
Wash and core the peppers. Mix the cheeses together and stuff the peppers. Wrap enough sausage around the pepper to cover it. Roll the pepper in the Shake 'n Bake. Bake at 425° until the sausage is done. Will make approximately 12 peppers.
Beat cheeses and mayonnaise with electric mixer on medium speed until well blended. Add onions and pepper; mix well. Cover. Refrigerate several hours or overnight. Form into football shape. Cover with bacon bits. Add pimento strips to form "lacing" for "football." Serve with Ritz crackers. Makes 2 cups.
Soften cream cheese. Chop beef. Mix 1/2 chipped beef with remaining ingredients. Shape into ball. Roll ball in remaining chipped beef.
Bake for 1 hour at 350°. Remove from oven and wait about 15 minutes; then turn out of pan.
Mix ingredients together; place in 9 x 13-inch greased pan. Bake at 350° for 45 minutes. Sprinkle top with 1/3 cup sugar and 1 teaspoon cinnamon.
Beat eggs and half and half. Cook on top of stove. Choose your favorite breakfast meat (ham, sausage or bacon) and cook. Put eggs in a greased 9 x 13-inch cake pan. Spread meat on top of eggs. Put mushroom soup on top of meat. Add cheese on top. Cover and let set overnight. Bake at 350° for 45 minutes. Cuts best if you let it set after baking.
From one medium size watermelon, trim	rind, leaving a pink edge for color. Cut the rind into small squares (1 to 1 1/4 inches). Make a brine of 1 cup salt to 1 gallon water and soak rind overnight.
In a 4-quart saucepan, cook potatoes about 8 minutes, or until fork-tender; drain in colander. In same saucepan, combine soup, milk, dill weed and pepper. Add potatoes and peas with onions. Heat thoroughly, stirring occasionally. Garnish with fresh dill and lemon wedge.
Beat eggs and add vanilla. Mix sugar in flour. Melt butter and add syrup and lemon. Mix everything together and pour into raw pie shell. Bake 1 hour at 300°.