HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except for black pepper. Add enough pepper to make a paste. Rub paste thoroughly over brisket (excess fat trimmed away). Wrap in HEAVY aluminum foil. Leave overnight in refrigerator. Bake at 225° for 5 to 6 hours.
Mix all ingredients. Roll in small balls and roll in powdered sugar. Put on wax paper and put in refrigerator.
Mix over medium heat with butter, milk, sugar, cocoa, stirring constantly. Bring to a boil. Boil one minute at a full boil. (Time it, too little time they won't set well, and too much boiling they are too hard). Remove from heat, after one minute and add 1/2 cup peanut butter and 3 cups oatmeal and 1 teaspoon vanilla. Stir well, then place by teaspoon full into waxed paper until set.
Mix first 5 ingredients like pie crust. Divide in half and roll for bottom of 10 x 15-inch jelly roll pan. Place apple slices on crust. Mix last 4 ingredients in saucepan. Boil until slightly thickened. Pour over apples. Roll out second crust. Place over apples. Make a few slits in top crust. Bake at 350° for 20 to 30 minutes. Frost while still warm with a thin powdered sugar icing.
Saute celery, onion and pepper until soft. Add mushrooms. Mix all ingredients together except crumbs. Spoon into casserole. Sprinkle with crumbs. Drizzle with 2 tablespoons melted oleo. Bake at 350° for 30 minutes. Serve hot on crackers.
Sprinkle cucumbers with salt. Chill. Mix sour cream with remaining ingredients. Drain cucumbers thoroughly; add to sour cream and mix well. Serve immediately. Serves 8.
Mix ingredients. Cook slowly, stirring often until boiling. Let cook about 20 to 30 minutes or until syrupy, stirring often. Spoon boiling fruit into sterile jars and seal immediately.
Crush vanilla wafers. Mix 1/2 of the crumbs with 2 tablespoons melted butter and spread in bottom of 8 or 9-inch square Pyrex dish. Beat eggs until frothy and add confectioners sugar, vanilla and 1/2 cup softened butter. Place egg mixture over crumbs; sprinkle 1/2 cup nuts over egg mixture. Top nuts with pineapple. Top pineapple with 1/2 pint stiffly beaten whipped cream. Sprinkle rest of cookie crumbs over whipped cream. Refrigerate for at least 12 hours. Top each serving with maraschino cherry.
Bring first 4 ingredients to a boil for 1 1/2 minutes. Turn off heat. Stir in oatmeal, nuts and vanilla. Beat until cool. Drop by spoonfuls onto waxed paper.
Beat eggs until light. Add salt and water. Stir in flour to make very stiff dough. Knead until smooth. Roll thin. Let dry for at least an hour, then roll up like a jelly roll and slice 1/8-inch thick. Shake out strips and boil until done in chicken or beef broth.
Mix ingredients as listed. Drop by spoonfuls on greased pan. Bake in 325° oven until light brown, about 10 minutes.
Mix all ingredients together. To simmer, place 1/2 cup mixture and 2 cups water in a small saucepan on stovetop or in an electric potpourri pot. Add more water as needed.
Mix yeast, sugar, salt, oil and water (the water must be very warm, 120° to 130°) in a large bowl. Add 3 cups of the flour and mix with electric mixer until well blended, about 3 minutes. Stir in additional flour and mix with large spoon until dough pulls cleanly away from sides of bowl.
Mix dissolved yeast, sugar, eggs and warm water. Add oil, salt and flour. Let stand 8 hours or overnight. Stir down in 3 parts. Roll out on floured board as pie crust; cut into eight sections (pie shape). Roll wide edge into the point (like crescent rolls). Place on cookie sheet. Let rise 6 hours (or less). Bake 10 to 12 minutes at 350°.
Mix squash and apples in a 3-quart casserole. Melt 4 tablespoons butter and combine with brown sugar, cinnamon and walnuts. Sprinkle over squash and apples. Dot with remaining 2 tablespoons butter. Cover and bake at 350° for 60 minutes or until tender.
Cut into sliced and lay on 12-inch pizza pan covered with aluminum foil. Bake at 350° until golden brown.
Finely grate vegies and mix well. Mix next 3 ingredients and pour over vegies. Toss well and chill.
Mix sugar and cornstarch. Add water and vinegar. Boil for 5 minutes. Add diced, cooked beets and let stand for 30 minutes. Pat with butter and serve. Use more cornstarch if you prefer a thicker sauce.
Cook noodles and drain. In large skillet, cook meat, onion and celery until meat is brown and onion is tender. Drain off fat. Stir in tomato sauce and salt. Heat to boiling. Reduce heat and simmer 1 minute. Remove from heat. Stir in cottage cheese, sour cream and cream cheese, then add noodles. Pour into ungreased 1 1/2-quart casserole. Slice tomato and arrange on top. Cover and bake 30 minutes at 350°.
Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat. (I add about 1/2 cup water. This makes the meat crumble real well. I then cook the water dry.) Drain. Add flour and seasonings. Cook 1 minute, stirring constantly. Gradually add water. Bring to a boil. Reduce heat to low and simmer, uncovered, for about 15 minutes. Can be used for tacos, burritos, taco salad, etc.
In a 4-quart saucepan, heat oil on medium setting. Add onions and cook until brown. Add shrimp and simmer for 10 minutes. Stir in cubed potatoes, parsley, boiling water and salt and pepper. Cook for 60 minutes. Serve over rice. For better taste, boil shrimp peelings in water for shrimp stock.
Drain cherries, but reserve 3/4 cup juice. Combine cherries, juice, sugar, tapioca, almond extract and red food coloring. Put in a large 9 or 10-inch unbaked pie crust. Dot with butter and lattice topping. Bake at 400° for 50 to 55 minutes.
Cook sugar, cornstarch and water until thick. Add jello; cool until almost stiff. Add strawberries. Pour in pie shell, then chill. Top with whipped cream.
Cook broccoli or winter mix until tender; drain. Place into buttered 2-quart dish. Combine soup, eggs, cheese, onion and Miracle Whip. Pour over hot vegetables. Toss croutons with melted butter. Sprinkle over casserole. Bake at 350° for 25 to 30 minutes.
Combine first three ingredients in a small bowl. Stir in coconut, egg whites and vanilla. Drop by tablespoonfuls, 2 inches apart, onto a cookie sheet, coated with cooking spray. Bake at 350° for 20 minutes or until lightly browned. Remove from cookie sheet and let cool on a wire rack. Yields 1 dozen cookies.
Saute onions, celery, bell peppers, jalapeno peppers and garlic until tender. Mix sausage in and cook until done. Cook rice according to package directions. Combine sausage/vegetable mixture, rice and soup. Heat through. Serves 12.
Brown meat; drain. Add tomatoes, paste, water, onion and seasonings. Simmer 10 minutes. Fry tortillas in hot oil until softened; drain. Place rounded tablespoonful of meat sauce and cheese on each tortilla. Roll up tightly. Place seam side down in an 11 3/4 x 7 1/2-inch baking dish. Top with remaining sauce and cheese. Cover with aluminum foil and bake at 375° for 25 minutes. Makes 6 to 8 servings.
Sift together flour and sugar. Add margarine and buttermilk with soda. Beat for 2 minutes. Add vanilla, eggs and melted chocolate. Beat 1 minute. Add pecans. Bake 1 1/2 hours in a tube pan at 325°. Cool 10 minutes and remove from pan.
Trim away any excess fat from steak and cut into 1/4 slices. Heat a large skillet until very hot with about 1 tablespoon butter and swirl to coat bottom of pan. Pan fry beef strips, a few at a time, 1 minute on each side or until steak is as done as you like it. Add remaining butter to skillet and stir in onions. Saute about 5 minutes. Push to 1 side, stir in mushrooms and saute for 3 minutes. Add beef broth and salt and simmer 5 minutes.
Snip beef in bite size pieces. Brown in Crisco until edges curl; drain. Mix milk and soup. Add beef, hash browns and 1/2 can onion rings. Place in 2-quart casserole dish. Bake covered for 30 minutes in 350° oven. Remove lid. Crumble remainder of onion rings over top. Return to oven for 5 to 10 minutes.
Scald milk, add sugar and butter. Cool. Dissolve yeast with a little of the warm milk mixture in bowl and then add to remaining milk mixture. Add one half of the flour and beat well. Add salt to eggs and beat until thick. Add to mixture and mix well. Add the rest of the flour, orange and lemon rind. Knead for 15 minutes, then add the raisins and nuts. If dough is sticky, add more flour. Cover and let rise in a greased bowl until double in bulk.
Cook macaroni according to package directions. Drain well. Combine macaroni, Spam, cheese, green pepper and onion. Stir well and chill. Combine mayonnaise, milk, vinegar and salt. Pour over macaroni salad and toss well.
Boil noodles until done. Drain and cool. Put a layer of lasagna noodles in 9 x 13-inch pan and then add 1/3 of hamburger or pork on that layer, then 1/3 of the sauce, 1/3 of cottage cheese and 1/3 of the Mozzarella. Do this 3 times, so you should have 3 layers. Sprinkle Parmesan cheese on top. Bake at 350° for 1 hour. Let stand 5 minutes.
Salt and pepper chicken. Place chicken in a bowl. Pour 1/2 bottle of hot sauce over chicken. Toss and let sit for 10 minutes, then toss again. Put drummettes in a baking pan and pour barbecue and the other half of hot sauce, then pour over chicken. Cover and bake at 350°, covered, for 35 minutes and uncovered for 10 minutes.
Cook broccoli, covered, in 1 can of chicken broth until tender. Remove broccoli from broth and chop coarsely. Add milk, cream, ham, salt, pepper and dry mustard to broth and broccoli. Simmer and stir occasionally. Saute onions and potato in butter. Add the other can of chicken broth and cook until soft. Add the potato mixture and the remaining ingredients to broccoli; heat just to serving temperature. Serves 6 or more, if using smaller servings to accompany sandwich, etc.
Cut broccoli, using florets only. Add chopped onion and bacon pieces. Toss. Mix mayonnaise, sugar and vinegar until well blended. Stir into broccoli. Sprinkle cheese on top.
In covered pan, cook potatoes in salted water about 20 minutes. While potatoes are cooking, brown beef with onion and drain off fat. Add beans, soup, water, salt & pepper. Mix together, place in 2-quart casserole dish and set aside. When potatoes are done, mash while still hot, stir in egg and add enough milk to make fluffy. Season with salt & pepper and spread over meat mixture. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes.
Preheat oven to 425°. Slice Italian bread lengthwise and place on a foil-lined cookie sheet. Spread with softened butter and sprinkle with garlic salt and basil. Top with shredded Mozzarella. Bake until crust is lightly browned and cheese is melted.
Layer as listed. May add 1 cup coconut, if desired. Bake at 350° for 1 hour or until done.
Spread the cream cheese onto a large plate or platter. Pour the seafood sauce over the cream cheese and spread evenly. Next, put the olives over the seafood sauce. Finally, top it off with the shrimp. Chill until ready to serve.
Melt margarine in oblong pan. Mix together flour, sugar and milk; make into a batter. Pour into pan of melted butter and pour in fruit. Bake at 350° until done.
Cut sausages in half, crosswise. Wrap each in 1/2 strip of bacon, securing with a toothpick. Place one layer in the bottom of a crock-pot and cover with a layer of brown sugar. Repeat until all sausages are used, ending with sugar. Cook on low setting for about 4 hours.
Preheat oven to 300°. Do not attempt to bake at a higher temperature or the brownies will burn. Generously grease and flour a 13 x 9-inch baking pan. Combine chocolate and butter in a medium saucepan, over low heat, stirring constantly until the chocolate is nearly melted. Remove from heat and stir until smooth.
Melt margarine and marshmallows in double boiler. Pop popcorn and put into a large bowl. Pour marshmallow mixture onto popcorn; mix in M&M's and peanuts. Press into large, greased pan. Cool in refrigerator.
Combine all ingredients, except rolls. On lightly floured board, separate rolls into 4 rectangles each, making a total of eight. Press perforated edges together. Place 2 to 3 tablespoons of mixture over half of each roll. Fold edges together. Press edge with a fork. Bake at 350° for 25 minutes.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Gradually add the flour. Bake in a large, greased and floured tube pan at 350° for 1 hour to 1 hour and 15 minutes.
Toast bread. Put tomato, seasonings and cheese on toast. Broil for 1 to 5 minutes. Good with salad. Equals 1 bread, 1 fat, 1 meat, 1/2 vegetable exchange on diabetic diet.
Brown beef, drain off fat. Put all ingredients in crock-pot. Stir thoroughly, cover and cook on low for 6 to 8 hours (on high for 4 hours). Serve with garlic and tossed salad.
Dice shrimp and set aside. Cook onion in margarine; add water, potatoes and seasonings. Cover and cook 15 minutes until tender. Add milk, flour and shrimp. Stir over low heat until thickened and shrimp are heated through.
Stir until well blended. Add 1 cup nuts (walnuts). Pour into pan. Bake 1 hour at 350°. Cool.
In a very large bowl, combine all ingredients; stir until well blended. Store in airtight container. Yields about 19 1/2 cups cocoa mix.
Mix soda and	dissolved yeast in buttermilk.	Combine with other ingredients	and knead. Cut with biscuit cutter. Place on baking sheet. Let dough warm to room temperature (or may be placed in oven immediately). Bake at 425° for about 10 minutes.
Cream together first three ingredients. Add creamed mixture to pudding mixture. In food processor, crush one package Oreo cookies. Layer pudding and crushed Oreos. Save enough cookies to put on top. Can put Gummy worms through or on top or silk flower.
Mix all ingredients, except 1/2 of tomato sauce. Form meat loaf shape in a shallow baking pan. Pour remaining tomato sauce over top. Bake 1 hour. Serves 6.
*One cup of butter-flavored Crisco can be substituted for oleo and shortening.
Cream together oil, eggs and sugar. Add food coloring and mix well. Sift together dry ingredients and blend with egg mixture. Add strawberries all at once and mix well. Stir in nuts.
Preheat oven to 350°. Fold 6-inch piece of aluminum foil in half; fold edges up to make a tray. Place nuts, chili powder and cumin in tray; place on baking sheet. Bake nut mixture for 6 minutes, until fragrant and begins to darken. Let cool.
Combine milk and egg. Add biscuit mix, onion and 1/2 cup cheese. Pour into a greased 8 or 9-inch round pan. Sprinkle remaining 1/2 cup cheese on batter. Pour melted butter over top. Bake at 350° for 25 minutes or until golden brown. Yields 6 to 8 servings.
Slice loaves lengthwise into layers. Make filling of cheese, cream, sugar and extract. Spread on bottom layers. Top with pie filling, then remaining cake layers, next another layer of filling and then the balance of pie filling. Chill. Ice sides of cakes with Cool Whip. Do not ice tops. Makes 2 loaf cakes.
In heated Dutch oven, melt butter and 2 tablespoons margarine. Brown the beef. Remove meat, add 1 tablespoon margarine and cook chopped onion 10 minutes. Add coffee, broth, brown sugar and anchovies. Bring to a boil. Add meat and spices. Reduce heat and simmer, covered, for 2 hours. Thicken with flour-water paste. Serves 4.
Melt chocolate chips, peanut butter and almond bark in microwave for 3 minutes. Stir in peanuts and drop from teaspoon onto waxed paper. Let cool before touching.
Cream the cream cheese until smooth with Worcestershire sauce, lemon juice, red hot pepper sauce and curry powder. Add celery, parsley and 2 tablespoons almonds. Blend in chicken. Shape into a roll about 8 inches long on wax paper. Chill several hours or overnight. Just before serving, roll in remaining chopped almonds. Place on serving platter; garnish with parsley and place crackers around log. Makes 10 servings.
Cream butter, shortening, eggs and salt. Add rest of ingredients. Roll into balls; flatten on cookie sheet with cup dipped in flour. Sprinkle sugar on top. Bake at 350°. Delicious.
Cream butter; add brown sugar, 1/2 cup granulated sugar, vanilla and eggs and beat until light. Add sifted dry ingredients. Chill until firm enough to roll.
Mix together potatoes, butter, onion, soup, sour cream and 8 ounces of cheese. Put 4 ounces of cheese on top of mixture. Bake at 350° to 400° for 1 hour.
Mix all ingredients together, except bread crumbs. Put bread crumbs on top and bake at 350° for 45 minutes.
Beat eggs. Add Pet milk, Sweet 'N Low and vanilla flavoring. Stir until mixed well. Pour in freezer container and finish filling with 2% milk. Freeze in hand or electric freezer and serve. Makes 1 gallon.
In a separate bowl, blend the water, oil, honey, vanilla and salt. Add liquid to dry and mix. Spread on 2 greased cookie sheets. Bake 1 hour or until dry and golden. When cool, add raisins, dates, almonds, etc. Store in covered containers.
Combine chicken, celery, oranges and pineapple. Blend salad oil, orange juice, vinegar, salt and marjoram. Add chicken mixture; chill for at least 1 hour. Drain if necessary. Add mayonnaise and toss. Sprinkle almonds on top. Serves 8 to 10.
Mix ingredients and put into crumb crust pie shells. Bake on 425° for 15 minutes, then on 275° for 1 hour. Let sit in oven overnight.
Melt caramels in milk over low heat. Add pecans and mix thoroughly. Drop by teaspoons onto heavily buttered cookie sheet. Chill in freezer.
Combine dry ingredients in large bowl and mix well. Cut in shortening until well blended. Combine egg and milk in small bowl until well blended. Add egg mixture to dry mixture. Mix well. Pour into greased square pan. Bake at 400° for 25 minutes. Cool and cut into squares. Serve warm.
Beat pumpkin until well blended. Add sugar and flour; blend until smooth. Add eggs and beat. Add spices and milk. Stir in melted butter and mix well. Pour mixture into a 9 x 13-inch pan. Bake in hot 450° oven for 20 to 25 minutes or until lightly browned. Serves 16 to 20.
Cream together the shortening, butter, white sugar and brown sugar. Add egg and vanilla. Sift flour, salt, soda and cream of tartar. Add to creamed mixture. Mix well. Take 1 teaspoon of dough at a time and form into balls. Dip top half in ice water, then in granulated sugar. Place on ungreased cookie sheet. With finger press down the center of each ball. Bake at 425° for 8 minutes.
Brown meat; add onion. Cook until golden. Add tomato soup, water and noodles; cook until noodles are tender. Stir often. Season to taste. Add corn and 1/2 of cheese. Pour into greased 2-quart casserole dish. Sprinkle with remaining cheese. Bake in moderate oven at 350° for 45 minutes.
Mix dry jello with pineapple; mix well. Add marshmallows and mints. Refrigerate overnight. Next day, fold in Cool Whip and mix well. Pour into 9 x 13-inch pan. Chill.
On stove top in medium size pot, melt 2 tablespoons butter, then add 2 tablespoons flour, 1/2 teaspoon salt and dash of garlic powder. Mix well, then add the cup milk. On medium heat, keep stirring until mixture thickens and then add thawed spinach and mix well again. (Add 1 hard-boiled egg, optional.) Cook a few minutes longer and serve.
Mix together pumpkin, sugar, spices, salt and ginger. Beat in 2 slightly beaten eggs, milk and vanilla. Pour into 2 pie crusts.
Combine sugar, cornstarch, egg and weakened vinegar in saucepan. Cook over medium heat until thick. Cool completely and pour over sliced bananas and chopped nuts.
Put frozen block of strawberries in punch bowl. Pour white wine over strawberries. Let sit until strawberries are thawed. Immediately prior to serving, gently add champagne. Stir gently. When serving, make sure each glass gets a piece of strawberry.
Mix sugar, water and liquified bananas, lemonade and juices together. Freeze in Ziploc bag, approximately 1 to 1 1/2 hours before serving time. Remove from Ziploc bag and place in a large bowl. Pour ginger ale over frozen chunk. As this starts to thaw, it makes a real good slushy drink.
Mix apples, cranberries and raisins and put in casserole. Mix remaining ingredients and sprinkle over fruit. Bake at 325° for 40 minutes.
Beat eggs, milk and soda. Add sugar and shortening. Add vanilla. Add blended flour and baking powder. Bake, dropped on greased cookie sheets, 12 to 15 minutes at 375°.
Cook navy beans until tender and can be mashed with a fork. Drain beans in strainer; place beans in blender while warm with milk and melted butter. Blend thoroughly. Add spices, sugar and vanilla; mix well. Pour into pie shell. Bake at 350° for 35 to 45 minutes.
Preheat oven to 375°. Melt 1/2 cup margarine in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Drain fruit, arrange pineapple slices and maraschino cherry halves on sugar mixture. Mix cake as directed on the label with water, eggs and 1/2 cup margarine. Do not substitute fruit juice for water. Beat as directed. Pour batter over fruit. Bake at 375° for about 40 minutes until tests done with toothpick. Let stand 5 minutes for topping to begin to set, then turn upside down on large plate. Serve with Cool Whip.
Combine sugar, eggs, oil and honey. Beat until very thick. Combine dry ingredients and sift 3 times. Combine pineapple juice and water, bring to a boil and add baking soda. Add alternately with dry ingredients to egg mixture. Stir in vanilla and nuts. Pour into lightly greased 10-inch tube pan lined with waxed paper on bottom. Bake at 325° for 1 hour and 15 minutes.
Cook sweet potatoes in boiling water for 30 minutes or until tender. Drain and cool. Peel sweet potatoes and mash. Combine sugar and next 3 ingredients; stir sugar mixture and egg into mashed potatoes. Shape mixture around marshmallow and roll in corn flakes. Place in a single layer on a baking sheet. Cover and freeze 2 hours. Pour oil into a large skillet to depth of 1/2-inch; heat to 350°. Fry croquettes until golden brown, turning once.
Cover cucumbers and onions with 2 tablespoons salt and ice cubes and let stand for 2 hours in refrigerator. Drain real good.
Peel and slice apples and mix with the 3/4 cup sugar and cinnamon. Arrange this mixture in pie shell. Mix 1/2 cup sugar with flour; cut in butter. Sprinkle over apples. Bake at 400° for 40 minutes or until done. Cool. Serve with Cool Whip or ice cream.
Mix ingredients together in order presented. Cut shrimp down the middle. Take out black vein. Put stuffing in shrimp. Place each shrimp in a muffin tin. Bake for 10 minutes. When no longer shiny, shrimp are done!
Prepare a recipe of pizza sauce or use a jar of pizza sauce. Butter 15 x 10-inch jelly roll pan. Arrange 10 lasagna noodles in pan. Sprinkle with 3/4 cup cheese. Cover with remaining noodles. Spread pizza sauce evenly over noodles.
Brown chicken lightly in oil. Add water, wine, broccoli and soup. Bring to a full boil, separating broccoli pieces. Stir in rice. Cover. Remove from heat and let stand 5 minutes. Sprinkle with cheese and serve. Makes 4 servings.
Mix all together; put in flat pan or dish. Top with cheese. Bake 45 minutes at 350°.
Combine 1 1/4 cups water, 1 cup sugar and oleo in heavy saucepan. Cook over medium heat until sugar is dissolved, stirring constantly. Dissolve cornstarch in 3 tablespoons cold water. Add to hot mixture, stirring constantly. Cook over medium heat until mixture is thickened and transparent. Beat egg yolks with milk and add a small amount of mixture into yolks. Add yolk mixture to saucepan mixture, stirring constantly. Remove from heat and stir in lemon juice and the lemon rind; cool slightly. Spoon into pastry shell and top with meringue.
Beat sugar and butter. Add flour; knead. Roll into filbert-sized balls. Bake at 325° for 20 minutes.
Cream the 1 1/2 cups brown sugar, egg and shortening together, then add the milk, flour, soda and vanilla. Blend well, then add the rhubarb. Put into a greased 9 x 13-inch pan. Top with a mixture of 1/3 cup brown sugar and the cinnamon. Bake at 350° for 30 to 40 minutes.
Spread half of the crackers with peanut butter. Top each with a second cracker. In the top of a double boiler, melt butterscotch chips. Dip sandwich cookies into butterscotch. Place on wax paper to set. Yields 1 dozen cookies.
Saute onion until tender in butter. Remove from heat and stir in flour. Drain mushroom liquid and add enough chicken broth to make 1 1/4 cups. Add cream gradually, stirring until thickened. Add rest of ingredients and bake at 350° for 30 minutes or until brown.