HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place brisket on foil in a large baking pan. Mix first 5 ingredients together and spoon over both sides of brisket. Wrap in the foil and marinate overnight. Sprinkle salt and spoon barbecue sauce over meat in the morning. Wrap in foil and bake 4 1/2 hours at 300°.
Cook mostaccioli according to package directions. Add food coloring during cooking time. Drain and then toss with a sufficient amount of oil so pasta doesn't stick together. Place all other ingredients over pasta and stir. Refrigerate and allow flavors to blend for a day or two. Will keep in refrigerator about 3 weeks.
Combine all ingredients. Rub muffin tins with Crisco. Fill 2/3 full. Bake in moderately hot oven (350° to 375°) for 20 to 25 minutes. Makes 12 large muffins. Serve with jelly or cream cheese.
Mix flour, salt, paprika and pepper. Rub garlic into steak. Saute meat in oil with onion and green pepper. Put remaining flour mixture in skillet, then add hot water to make gravy to pour over all. Cover meat with onion, green pepper, rice and tomatoes. Cover tightly and simmer for 1 hour.
Cream butter and sugar; add egg yolks until light and fluffy. Sift dry ingredients and add alternately with milk. Beat egg whites and fold into the rest. Bake 1 hour at 350°.
Melt margarine in 9 x 13 inch pan. Mix dry ingredients and milk. Pour batter into pan of melted margarine. Add filling or peaches and cinnamon. Bake at 375° for 35 to 45 minutes.
Cut potatoes into 6 or 8 wedges lengthwise. Place shallow baking pan in a 425° oven with butter or margarine to melt. Add potato sticks and bake for 20 to 30 minutes, turning occasionally. Sprinkle with salt and cheese. Return to oven 2 to 3 minutes. (This is like French fry without the fry.) Makes 6 servings.
Mix smooth the sugar, vanilla, milk and cream cheese. Fold in a carton of Cool Whip. Break angel food cake and place in a large fruit bowl. Pour mixture over cake and top with cherry pie filling.
Preheat oven to 350°. Grease bottom of 13 x 9 1/2 x 2-inch pan. Cover bottom evenly with rice. Arrange chicken pieces on rice.
Combine all ingredients and mix vigorously (by hand) for 30 seconds or until blended. Spoon into a buttered 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 minutes.
Blend with much Understanding and lots of Forgiveness. Bake continuously in the oven of Commitment and Trust. Baste often and liberally with a Sense of Humor. Serve with plenty of Communication in a Problem-Solving Atmosphere (especially good when shared with loving Family and Friends).
Combine ingredients; mix and handle lightly. Put out on floured surface and lightly roll. Cut with biscuit cutter. Place in greased pan. Bake 13 minutes, then turn oven to broil. Broil 2 minutes or until browned. Makes about 15 biscuits.
Mix all ingredients and place in a 9 x 13-inch baking dish. Bake in 375° oven for 45 minutes. Sprinkle with 3/4 cup crushed potato chips and bake for another 30 minutes.
Cook when the moon is going full. Heat water and then add grease. Add lye and stir as needed. Don't let it overflow. Hold stir paddle up and it will thicken and string when ready. Let fire die out naturally. Set overnight or longer. Skim off top as necessary. Cut in bars.
Melt butter in an 8 x 8 x 2-inch pan. Stir in brown sugar. Arrange pineapple in mixture. Stir shortening to soften. Stir in dry ingredients. Add juice, lemon peel and egg; mix until all flour is dampened. Beat 2 minutes. Pour batter over pineapple. Bake at 350° for 30 to 35 minutes or until done. Let stand 10 minutes; invert on plate.
Beat egg yolks with milk in a double boiler; set aside. In a bowl, mix flour, sugar and cocoa together; add to milk and eggs, then add vanilla and butter. Cook until thick. Pour into pie shell. Save the egg whites for meringue.
Simmer apricots in 1 cup water for 20 to 25 minutes. Combine sugar, 2 tablespoons flour and cinnamon. Stir into apricots; cook until bubbly, then 1 more minute. Remove from heat. Add vanilla. Combine flour, oats and bran cereal. Cut in margarine. Set aside 1/2 crumb mix. Stir in 3 tablespoons water into remaining crumbs. Press into an 8 x 8-inch pan. Top with apricot mixture, then reserved crumbs. Press together. Bake at 350° for 30 to 35 minutes. Cool and cut.
Make cake by directions on package and bake in a 13 x 9-inch pan. Let cool. Also, make vanilla pudding by package directions. Start by crumbling 1/3 of cake in bottom of punch bowl or large salad bowl. Spoon 1/3 of pudding over cake. Spoon cherries and pineapple (use slotted spoon), leaving enough for 2 more layers. Spread layer of Cool Whip over this. Repeat until all ingredients are used, ending with Cool Whip on top.
In a large box, mix melted Velveeta cheese, tomatoes and crumbled sausage. Stir. Add cooked grits to mixture. Stir. Beat egg. Slowly mix 2 to 3 teaspoons of hot grits mixture into beaten egg so egg warms slowly. Stir the egg-grits mixture into full pot of grits, tomatoes and sausage. (The egg step can be omitted, but it makes the final product fluffier.) Pour into a greased 9 x 13-inch casserole. Top with 1 1/2 to 2 cups freshly grated Parmesan. Bake at 350° for 45 minutes to 1 hour. Let stand 10 to 15 minutes before serving.
First boil potato with skin on it. Peel potato after its cooked. Mash potato into sugar while hot. Mix into stiff ball. Roll out onto wax paper. Spread peanut butter on it. Roll up like a jelly roll. Now slice into slices.
Combine dry ingredients into a large mixing bowl; add Crisco, eggs and pumpkin. Mix 2 to 3 minutes with electric mixer. Stir in dates and nuts. Drop by large teaspoonfuls on greased cookie sheet. Bake at 325° to 350°, depending on oven, 10 to 12 minutes. Yields 6 dozen medium cookies.
Cut cabbage to base in 4 quarters, but do not cut all the way through. Open cabbage and alternate layers of onion, pepper and tomato. Add margarine. Add bacon slices. Wrap twice in heavy-duty foil, must be wrapped twice. Cook 1 hour and 15 minutes in coals.
Pour boiling water over mixture of dates, walnut pieces and soda and let stand. Cream together sugar and lard or Crisco. Add eggs. Add water from dates. Add flour and salt. Add dates, nuts and vanilla. Do not frost. Serves a lot of people. Can be cut when cool into small loaf sizes. Wrap in Saran Wrap and then aluminum foil. Freeze. Makes nice small gifts by adding brightly colored ribbon.
Season chicken with salt, pepper and garlic powder. Dilute soup with milk. Place chicken in buttered casserole or baking dish and cover with diluted soup. Bake at 400° for 1 hour or until tender.
Cream sugars, eggs, butter and oil. Add dry ingredients. Mix well. Chill for an hour or overnight. Roll in balls or drop and flatten with a glass dipped in sugar.
Preheat oven to 300°. Sift together sugar, flour and cocoa. In bowl, beat eggs; add flour mixture, butter, flavoring and pecans. Pour in large baking dish. Put in another pan with hot water. Bake 45 to 50 minutes. Do not overbake. They will firm up as they cool. Will be like candy with crust. Makes 36.
Mix cheese, tamales and chili until cheese melts. Stir often. Then add Ro-Tel tomatoes. Simmer 15 minutes. Serve over chips.
Drain liquid from chickpeas; reserve 1/4 cup liquid. Place chickpeas, lemon juice and reserved liquid in blender container; cover. Puree, scraping sides of container frequently with spatula, until smooth. Transfer chickpea mixture to medium size bowl; stir in sesame seed oil, garlic, snipped mint and salt. Pour chickpea mixture into shallow serving bowl; make well in center. Pour olive oil into well. Garnish with mint leaves, olives and parsley. Sesame seed oil is called tahina in Middle East supermarket.
Cook corn until soft in boiling salted water in a saucepan; drain thoroughly, reserving 1 cup liquid. Melt butter with corn liquid in a saucepan. Add flour and cook, stirring rapidly, until mixture is smooth and rolls away from the sides of the pan. Remove from heat. Add the eggs, one at a time, beating well after each addition. Stir in cooked corn.
Pour melted butter or margarine in bottom of a 13 x 9 x 2-inch pan. Sprinkle graham cracker crumbs even over. Scatter chocolate morsels over nuts. Sprinkle coconut evenly over chocolate pieces and nuts. Pour sweetened condensed milk evenly over. Bake at 350° for 25 minutes or until lightly browned on top. Cool 15 minutes; cut into bars.
Mix all ingredients well. Form into loaf or into two loaves. Place in oven with small amount of water and in covered container. Roast at 350°.
Cook macaroni and cheese as per package instructions and cool completely. Chop tomato, cucumber and onion and add to the cooled macaroni and cheese. Stir in Miracle Whip. Chill.
Combine water and vanilla. Combine sugar and cinnamon. Lightly coat both sides of 3 tortillas with cooking spray. Lightly brush each side with water mixture and sprinkle each side with about 3/4 teaspoon sugar mixture. Place on a wire rack in a 15 x 10 x 1-inch jelly roll pan. Bake at 400° for 8 minutes or until lightly browned. Repeat with remaining tortillas. Contains 2.7 grams fat.
With an electric mixer, combine first 8 ingredients. Beat until well blended. Pour into pastry shell. Bake at 450° for 10 minutes. Reduce temperature to 350° for 40 minutes or until set. Cool on wire rack. Serves 8.
Mix in a large pan the sour cream, cream of chicken soup and mushrooms. Cut up chicken in large pieces and spread over the mixture. Then add prepared stuffing and spread over top of chicken. Bake at 350° for 40 minutes.
Dissolve gelatin in boiling water; stir in cold water and then remaining ingredients. Pour into oblong baking dish. Refrigerate until set.
In a 9 x 12-inch dish, place vegetables (frozen or thawed). Pour can of soup and rinse can out with small amount of milk. Cover veggies and soup with croutons and grated cheese. Bake at 350° for 45 to 60 minutes.
Pour corn oil into fryer or skillet. Clip the thermometer to edge. Sift together flour, salt, baking powder, and sugar in a mixing bowl. Measure 1 1/2 tsp. corn oil into bowl; mix with fingers until combines. Then add lukewarm water and evaporated milk; use finger tips to work liquid into dough until you can form sticky ball. Pour dough out and knead for about 1 minutes with flour. Cover dough with damp towel to rest for 15 minutes. Divide dough evenly into 3 balls, cover dough with damp towel for another 20 minutes. Take 1 ball and roll out with flour into circle. Trim off rough edges, cut into 6 wedge shapes. Roll out other balls. Heat oil to 380-390 degrees until light brown. Remove from oil and place on paper towels.
Dissolve Jell-O in 1 cup boiling water. Let cool. Drain all syrup off of crushed pineapple into measuring cup. Add enough cold water to make 1 cup and add to Jell-O. Add sour cream. Using electric mixer, blend on medium-low speed until all of sour cream is dissolved and mixture is smooth. Stir in crushed pineapple and cherries if you wish. Grease lightly 10 to 12-cup mold with mayonnaise. Pour mixture by cupfuls into mold. Refrigerate 4 to 6 hours or overnight.
Mix ingredients and pour into a greased, floured Bundt cake pan. Bake at 350° for 1 hour. After cake cools, drizzle with powdered sugar icing (optional).
Melt peanut butter chips and chocolate chips in double boiler. Stir in peanuts. Mix well. Drop on wax paper. Let set until hard.
Grind cranberries and combine with marshmallows and sugar. Cover and chill overnight. Add apples, grapes and walnuts. Fold in container of Cool Whip.
Place chicken, onions, parsley flakes, bouillon cubes, salt and pepper and 4 cups water in a large pot. Bring to a boil. Boil until chicken is done. Remove chicken to cool. You should have 3 to 4 cups of broth left. Add soups to broth. Bring to a boil. Turn down heat and let simmer. Cook egg noodles according to directions. Cut chicken into cubes. Add to soup. Drain noodles and add to soup. Salt and pepper to taste. Serve with toasted barbecue bread.
Place meat in Earthenware or china dish. Combine salt, pepper, brown sugar, bay leaves and mixed spices with enough 1/2 cider vinegar and 1/2 water mixture to cover meat. Heat to boiling and pour over meat. Allow meat to cool. Refrigerate for 3 to 4 days, covered. Turn occasionally. Put meat in a roaster with a little spiced vinegar. Roast at 350° for 2 to 3 hours or until meat is brown and tender. Remove meat from pan.
Follow directions on Shake 'n Bake box. Double chicken pieces for wings. Bake in oven until done.
Gently simmer chicken until tender (approximately 20 minutes). Remove chicken from the bone and cut up in small chunks.
Mix all ingredients and store in airtight container. Just add 1/3 cup mixture and cup water to make chocolate drink.
In large frying pan, cook onions and chip steak until done. Add sweet pepper strips including the juice. Let the juice cook down a little, about 5 minutes. Place 2 slices of cheese in roll and add steak mixture and serve.
Boil cabbage leaves that have been separated for 2 to 3 minutes. Place meat, rice, salt, pepper and lemon juice in a bowl and mix well. Stuff and roll cabbage leaves with meat mixture into small firm rolls. Arrange the rolls in baking dish. Place 2 cloves garlic between each layer. Add water, tomatoes and tomato paste and cover and bake until done.
Remove stems and toss mushrooms with 1 large clove garlic (minced). Saute mushrooms and garlic in 3 tablespoons sweet butter or olive oil for parsley (minced), pepper to taste, 1/4 cup Mozzarella cheese, 1/3 cup fresh bread crumbs, 1 tablespoon fresh oregano leaves (minced) or 1 teaspoon dry leaves. Stuff mushroom caps and place in buttered 8 x 11-inch gratin dish. Add 1/2 cup dry white wine to pan and bake for 10 minutes at 350°. Place under broiler for 1 minute or until tops are golden brown. Serve hot.
Cook potatoes; peel. Add butter or hot mash with masher. After thoroughly mashing, pour into pie crust. Bake 45 minutes at 325°. Makes 2 pies.
Split hamburger rolls into halves and place under broiler until toasted. Keep warm. Heat beans in small saucepan or microwave until heated through. Keep warm. Split frankfurters into halves lengthwise. Melt butter in small skillet. Add frankfurters and cook until lightly browned. Spread pickle relish on bottom halves of toasted rolls. Top each with 2 frankfurter slices, forming X. Spoon on beans, then top with tops of rolls. Push carrot sticks into olives, then insert carrots into rolls to form turtle head. Makes 4 servings.
Preheat oven to 375°. Cut chicken into serving pieces. Arrange chicken in 13 x 9-inch baking pan.
Mash sweet potatoes. Beat in egg and salt. Add flour only if potatoes are wet. Mix in raisins. Drop by tablespoon on heated greased frypan. Brown slowly on both sides.
Preheat oven to 375°. Beat butter and sugars until smooth and creamy. Add eggs, milk and vanilla; beat well. Add flour, baking soda, butterscotch chips and oatmeal. Stir well. Drop tablespoonfuls onto greased cookie sheet. Bake 8 to 10 minutes for a chewy cookie. Makes about 5 dozen.
Drain water from tuna; break up with fork. Add chopped onion, celery and apple. Sprinkle lemon juice over. Add mayonnaise and stir up good. Use as is or make a sandwich.
Melt margarine and sugar. Bring to a boil. Remove from heat. Add vanilla and nuts. Pour over graham crackers, arranged on cookie sheet close together. Place in oven and bake at 325° for 10 to 12 minutes. Cool in pan.
Combine yeast and 1/2 cup warm water in measuring cup, stirring with a fork until dissolved. Combine 2 cups flour, salt and sugar in a bowl. Add dissolved yeast and remaining cup of warm water. Beat vigorously with a fork for two minutes. Gradually add enough of remaining flour, 1/4 cup at a time, to make a soft dough. Turn out of bowl; knead until smooth and elastic (about 8 to 10 minutes), adding a little flour. Place dough back in clean, greased bowl; put in a warm place until doubled in size.
Cook and drain macaroni. Mix all the ingredients in casserole and refrigerate overnight. Top with Ritz crackers and bake at 350° until hot.
Mix together 1 cup flour, confectioners sugar and butter. This mixture will be very coarse. Press into an ungreased 9 x 13-inch pan and bake at 350° for 10 minutes. Combine eggs, cherries, coconut and nuts; mix well. Mix in flour, baking powder and sugar. Spread onto baked crust. Bake at 350° for 25 minutes.
Mix all ingredients together and pour into 9-inch unbaked pie shell. Sprinkle top with nutmeg. Bake at 425° for 15 minutes and then lower heat to 350° for 35 to 45 minutes or until custard is set.
Dissolve sugar and gelatin in boiling water. Stir in wine. Refrigerate until mixture thickens. Fold in blueberries and oranges. Spoon into mold. Chill until firm.
Dissolve jello and marshmallows in water; cool. Combine cottage cheese, pineapple and nuts; chill. Mix Cool Whip and both chilled mixtures together. Pour into an oiled 2-quart mold. Chill until firm.
Mix together all ingredients. Melt chocolate chips in top of double boiler and add 1/2 square paraffin. Roll peanut butter mixture into small balls and dip in chocolate mixture. (Use a toothpick and swirl in chocolate.)
Wash and drain rice. Drain corn. Layer rice and corn; sprinkle with salt and pepper. Pour over 1 can of tomato sauce and 1/2 cup water. Layer onion and green pepper, then ground beef. Sprinkle with pepper and salt. Pour over second can of tomato sauce and 1/4 cup water. Cover and bake at 350° for 1 hour. Uncover and bake about 30 minutes longer. Add strips of bacon, if desired. Makes 4 to 6 servings.
Work first 7 ingredients into a dough and add rest of flour. Place in refrigerator until ready to use. Make rolls and let rise 2 hours. Bake at 450°.
Mix peanut butter and honey. Stir mixture into softened ice cream. Spoon half of ice cream mixture into pie crust. Sprinkle with half of chopped cashews. Drizzle 4 ounces fudge sauce over cashews. Spoon remaining ice cream mixture in pie shell. Sprinkle with remaining cashews. Drizzle 2 ounces fudge sauce over cashews. Freeze overnight. Garnish with Cool Whip.
In a large mixing bowl, combine cucumbers and onions. In a small bowl, combine the remaining ingredients and mix well. Pour this over the cucumbers and onions and toss. Cover bowl and refrigerate for 2 hours.
Butter bread and cut crust off. Cut into cubes and sprinkle with mustard and salt. Add grated cheese. Beat eggs and add milk. Pour over bread and cheese. Place in refrigerator overnight. Pile cornflakes on top. Bake at 350° for 1 hour or until center is set. Use 7 1/2 x 12-inch or 8 x 13-inch pan.
In large saucepan, mix soup, milk, cheese, pepper, chicken and noodles. Over medium heat, heat through, stirring occasionally. Garnish with parsley and serve.
Mix crumbs and 2 sticks of butter. Press into a 13 x 9-inch pan. Beat together 2 sticks softened butter, powdered sugar and eggs. Spread onto crust.
Let cheese stand until soft. Cut ham into small pieces. Cream the cheese and remaining ingredients and form into ball. Chill.
Cream together sugar, powdered sugar and margarine. Add oil, eggs and vanilla. Add dry ingredients. Roll into small balls. Place on cookie sheet and press with glass bottom dipped in sugar and cinnamon. Bake at 350° for 10 to 12 minutes.
Mix in order given and bake at 350° for 60 minutes in loaf pans.
Dissolve jello in hot water. Add marshmallows and heat until dissolved. Add softened cream cheese and heat well. Cool slightly. Fold in grated carrots, pineapple, nuts and Cool Whip and chill.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool and refrigerate 3 hours or overnight. Top with cherry pie filling. Makes 8 to 10 servings.
Mix eggs and oil together. Add remaining ingredients and beat 15 to 20 minutes. Makes four layers. Cook at 350° until toothpick comes out clean.
Lightly grease bottom and sides of crock-pot. In large bowl, mix together soups, sour cream, diced chilies and onion. Arrange alternate layers of tortillas with chicken and mixture. Cover and cook on low for 4 to 5 hours. Sprinkle with cheese and cook on low another 15 to 20 minutes. Serve.
Combine soup mix, tomato sauce, Worcestershire sauce and oregano. Simmer for 5 to 10 minutes. Add cheese gradually, stirring constantly until all cheese melts. Serve with French bread cubes. Yields 6 to 8 servings.
Mix together mashed avocados with lemon juice. Mix all ingredients and serve with tortilla chips.
Mix oatmeal and hot water and set aside. Mix remaining ingredients in a bowl. Add the oatmeal mixture. Bake for 30 minutes at 350° in a 13 x 9-inch pan.
Bake the cake mix as directions say in an 11 x 9 x 2-inch pan. Cooled cake will be first layer. Second layer: Cream the sugar, cream cheese and 1 cup of Cool Whip together and spread on cake. Refrigerate until set.
Place prepared turkey in a pressure canner. Add all other ingredients. Cook until done, according to directions in your pressure canner booklet. Remove turkey from canner and put in a large baking pan. Broil very carefully until brown. Rub with a stick of butter or margarine during broiling, if meat appears to be drying out. Also, place foil over breast if it starts to burn. Serves 6 to 8.
Combine sugar, flour and salt in the top of a double boiler; stir in milk. Cook over boiling water, stirring until thick. Beat egg yolks and stir into hot mixture. Cook 5 minutes more, stirring constantly. Remove from heat and add vanilla.
Blend first 3 ingredients. Press into 9 x 13-inch glass pan. Bake at 350° for 6 to 10 minutes. Let cool.
Cut olives into small pieces. In large skillet, heat oil over low heat. Add garlic and cook, stirring 1 minute or until golden. Stir in tomatoes with juice, roasted pepper, tomato paste, olives, capers, oregano and red pepper. Cook over medium heat about 15 minutes until sauce thickens. Stir in anchovies and parsley and simmer 2 minutes longer. Remove from heat and cool. Serve over your favorite pasta.
Saute celery, onion and bell pepper in butter. Mix with remaining ingredients and pour into casserole dish. Bake at 350° for 30 minutes.
Clean pinto beans. Rinse and let soak in water all night. The next day, boil pinto beans with salt and onion. The beans will be big, fat pinto beans.
Saute celery and onion in butter. Cook broccoli. Cook rice. Combine sauteed vegetables, soups, rice, Cheez Whiz, broccoli and salt. Bake in a casserole dish at 350° until it bubbles around edges and in the middle, approximately 30 minutes.
Cream together sugar and margarine. Add to the sugar mixture eggs and vanilla; mix well. Add flour, baking soda and salt alternately with bananas with the sugar mixture. Stir in oatmeal and nuts. Pour into 3 medium or 2 large lightly greased glass loaf pans. Bake 5 minutes in microwave on High or Roast/Medium to keep the tops from cracking. Can be baked in a regular oven at 350° for 1 hour.
Blend cake mix, 1 egg and margarine together. Press in bottom of 9 x 13-inch baking dish or pan. Blend together powdered sugar, cream cheese and 2 eggs until smooth. Pour over cake mixture and bake at 350° for 30 minutes or until golden brown.
In medium bowl, combine softened cream cheese with both types of olives, onions, and Tabasco sauce; mix thoroughly. Set cheese mixture in refrigerator about 15 minutes to harden slightly for easier handling. Shape cheese mixture into ball. Roll in chopped parsley to coat well. Return to refrigerator, chill 15 to 20 minutes or until serving. Serve with assorted crackers. If made day ahead, wrap loosely in wax paper. Leftovers can be used as a sandwich spread on rye bread for lunch.
Mix sugar, Crisco and eggs. Add and mix remaining ingredients. Bake 40 minutes at 350° in a greased 9 x 13-inch pan. Cool and frost.
Brown first 4 ingredients. Beat eggs, milk, salt and pepper. Mix together and pour over 6 slices bread pieces in bottom of 9 x 12-inch pan. Cover and set overnight in refrigerator. Put in oven and bake 45 or 50 minutes.
Cook squash and chopped onion in water until tender. Drain. Add soup, salt, pepper and mix well. Pour into a buttered casserole dish. Pour in 1/2 of dried onions and stir. Cover with remaining onions and shredded cheese. Bake uncovered at 350 degrees for 15 minutes.