HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat grill to 350°. Rub meat all over, lightly with salt and pepper. Sprinkle liberally with butt rub. Place on hot grill. In one hour, turn to 300° and cook until bone shows. In about 3 1/2 hours, 1/2 inch of bone will show. Remove from grill.	Cool 30 minutes. Shred or slice. Serves 10.
Set oven to 350°. Mix together first six ingredients. Place chicken in baking pan. Pour sauce over and bake for approximately 1 hour. Serve with rice.
Chop in food processor. Pour boiling water over relish and let stand for 5 minutes. Drain. Add other ingredients and boil for 5 minutes. Put in hot jars and seal.
Prepare cake mix as directed on box, baking in well-greased and floured 13 x 9-inch pan at 350° for 30 to 35 minutes. Cool in pan 15 minutes. Poke with a fork at 1/2-inch intervals.
Brown meat. Add onion and celery, cook 5 minutes. Drain grease. Place in 1 3/4-quart casserole. Sprinkle rice and soy sauce over meat mixture. Cover with soup. Bake at 350° for 1 hour. Cover with noodles. Bake 10 minutes longer.
Butter a 9 x 12-inch baking dish. Put in half of bread cubes. Put cream cheese cubes over bread cubes. Put rest of bread cubes over cheese. Beat together Egg Beaters, maple syrup, cinnamon and milk. Pour over bread and cheese. Cover with foil. Put in fridge overnight. Preheat oven to 350°. Uncover bread and bake for 35 minutes. Cut in squares.
Bake cake as directed on a cookie sheet. While cake is cooling, drain the crushed pineapple well. Mix softened cream cheese with pineapple juice and milk, add pudding and mix until thickened. Pour over cake and then put crushed pineapple on top of pudding mixture. Put Cool Whip over top of this and sprinkle with chopped walnuts. Refrigerate.
Combine the flour, baking powder, salt and soda and spices; sift twice. Cream the butter, gradually add the sugar and cream until light and fluffy. Add the beaten eggs to the creamed mixture and stir in the oats and milk. Sift the flour over the dates, coconut and nuts and mix well. Stir into the oatmeal mixture, mix in thoroughly. Drop by small tablespoonfuls onto lightly greased cookie sheet, 3 inches apart. Bake at 350° for 10 to 12 minutes or until delicately browned. Yields about 3 dozen cookies.
Whip cheese until fluffy. Beat in sugar and peanut butter. Slowly add milk. Fold in topping. Pour into pie shell. Sprinkle with nuts. Freeze until firm.
In a large bowl, blend dressing, mustard and pepper. Add remaining ingredients and mix well. Cover; chill thoroughly. Refrigerate leftovers.
Make pudding by directions on box; add sour cream, Eagle Brand milk and vanilla. Fold in Cool Whip. Layer with bananas (and pineapple) and vanilla wafers.
Mix all together, add nuts last. Pour into unbaked pie shell (see Sally's Pie Crust). Bake at 450° for 10 minutes, then reduce heat to 350° and bake until done.
Line 1 quart mold with ladyfingers split in half. Add gelatin to water. Beat egg yolks with sugar. Slowly stir in milk, then add softened gelatin. Stir over medium heat for 1 minute. Chill until slightly thickened. Blend in lemon juice, vanilla and Cool Whip. Chill in mold until firm.
Melt 2 tablespoons butter in skillet over medium heat; add mushrooms and onion. Cook for 5 minutes. Add wine and cook 1 minute. Add beef broth and pepper; simmer 5 minutes, or until liquid is reduced to half.	Mix 2 tablespoons flour with tablespoon melted butter. Add to sauce, stirring until sauce thickens. Season to taste. Yield 3 cups.
Mix all ingredients together and chill. Use orange jello dry. Classified as salad, but it makes a light and different dessert.
Preheat oven to 425°. Combine yeast, beer and sugar in mixing bowl. Allow to stand until yeast is dissolved and begins to foam (about 5 minutes). Stir in salt and flour. Turn out onto lightly floured surface and knead 5 minutes or until dough is smooth and elastic. Separate dough into 12 equal pieces. Roll each piece into 20 inch long rope and form pretzel shape. Place on lightly greased baking sheet. Brush with egg and sprinkle with kosher salt. Bake 15 minutes until golden brown. Remove and cool.
In a small mixer bowl, beat the egg whites, vanilla and cream of tartar at medium speed of an electric mixer about 1 minute or until soft peaks form. Gradually add the sugar, about 1 tablespoon at a time, beating at high speed of electric mixer about 4 minutes or until mixture forms stiff, glossy peaks and sugar is dissolved. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake at directed in individual pie recipe.
Mix cake ingredients by hand in a large bowl. Bake at 350° for 40 to 50 minutes in a 9 x 13-inch ungreased pan.
Put chicken and stock in a pot and bring to a boil. Pinch each biscuit into 4 or 5 pieces and drop into the stock. Cook about 5 or 6 minutes. This receipt is easy to double.
Cut butter into flour and salt as for pie crust. Mix together egg yolks, vinegar and water. Add to flour mixture, mixing with fork. Add a little more flour as needed to make a heavy dough that can be handled. Chill dough several hours or overnight. Roll out thin and sprinkle with graham cracker crumbs. Spread with apples. Add flour, cinnamon and butter mixture. Roll up as jelly roll. Seal edges well. Bake at 375° for 45 minutes. Makes 2.
Spread out tinfoil in double layers. Spray lightly with Pam. Slice potatoes thin. Dice 1 onion. Fold remaining ingredients together and put on grill on low to medium heat. Use fork to check when done.
Mix yeast in water and let cool. Mix oil, salt, sugar and flour. Mix well with yeast mixture. Cover with a towel and put in refrigerator overnight. Roll out as much as you need to make a pan of rolls. Let rise one hour in a warm place, after cutting or shaping into rolls. Put in cold oven. Turn on to 350° and bake until brown.
Mix all ingredients in 2-quart casserole. Season well. Bake 1 hour, covered, at 375°. Uncover and bake 15 minutes more.
Pour boiling water over dates and add butter when cool. Add remaining ingredients in order given. Bake in moderate (350°) oven for one hour.
Combine ingredients in casserole and cover. Bake for 3 hours at 325°. Serve with noodles or rice.
Cook onions and green peppers slowly in oil until onions are yellow. Add hamburger and saute until mixture falls apart. Add tomatoes, rice and seasonings. Arrange in large casserole and cover. Bake at 375° for 45 to 60 minutes. Serves 4.
Mix; pat into 9 x 13-inch pan. Bake at 350° for 20 minutes.
Butter casserole. Put a layer of sliced potatoes first in casserole, then layer remaining ingredients. Use the juice of tomatoes and see that it goes to bottom of casserole. Salt and pepper each layer. Bake, covered, 1 hour at 350°.
Thoroughly combine catsup, soy sauce, brown sugar, vinegar, chili powder and pepper sauce; set aside. Coat ribs with flour; brown on all sides in hot oil. Drain off excess fat. Pour catsup mixture evenly over ribs; sprinkle onion pieces over sauce. Cover and simmer 2 hours or until meat is tender, stirring occasionally. Makes 4 to 6 servings.
Beat egg yolks; add milk. Sift dry ingredients together and place in double boiler. Stir in 1/3 cup milk and egg yolks. Mix and stir; add remaining milk. Cook until thick, then add butter and vanilla.
Beat oil, sugar, eggs, vanilla and butter flavoring. Add flour, baking soda, salt and cinnamon. Mix well. Fold in apples, nuts and raisins. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 50 minutes to 1 hour or until done. Frost with a cream cheese icing.
Combine beef and sausage. Brown and drain. Melt cheese in microwave. Add soup and relish to meat. Then add cheese and mix. Serve warm.
Cream margarine or butter with brown sugar and salt. Blend in flour and oats until particles are fine. Press 2/3 of mixture into bottom of 13 x 9-inch pan. Stir in chips. Spread over mixture in pan. Sprinkle with remaining crumbs; press down lightly. Bake at 350° for 30 to 35 minutes, or until light brown.
Reserve 1 teaspoon bacon for garnish. Combine remaining bacon, sour cream, mayonnaise and plum tomatoes in medium bowl, stirring until blended.
Sift flour, baking powder and salt together. Add oats and brown sugar. Cut in margarine. Press 2/3 mixture into lightly greased 9 x 13-inch pan. Spread generously with preserves. Cover with remaining crumb mixture and press in place. Bake at 350° for 25 to 30 minutes. Cut into bars while still warm.
Combine squash, onion, pepper, soup, carrots and seasoning with sour cream. Leaving enough to sprinkle over top, combine dressing with melted margarine. Combine squash mixture with dressing mixture in casserole. Sprinkle remaining dressing on top; bake at 350° for 45 minutes.
In a blender, combine all ingredients except the spinach and rice; blend well. Fold into the blended ingredients the cooked and drained spinach and the rice. Pour into a buttered 9 x 13-inch glass baking dish. Bake at 350° for 30 to 45 minutes or until brown around the edges.
Combine 2 1/2 cups flour, sugar, salt and yeast in large bowl. Add the margarine with mixer at low speed. Pour 2 cups hot water into this. Add egg; increase speed to medium. Beat 2 minutes. Beat in 3/4 cup flour; beat 2 minutes more. Spoon-stir in 2 1/2 to 3 cups flour to make soft dough. Knead 4 to 5 minutes. Let rise 1 1/2 hours. Punch down and let rest for 15 minutes, covered.
Mix all ingredients except tomato sauce, cabbage leaves and water. Roll into meat balls. Place into cabbage leaves. Hold together with toothpicks. Cook in large pot. Pour water over meat balls. Cover; let cook until cabbage is almost done. Add tomato sauce. Simmer on low 20 minutes. Serve.
Beat eggs. Add sugar, syrup, salt, vanilla and butter. Sprinkle pecans on bottom of crust. Pour in batter. Bake at 350° for 50 to 60 minutes.
Mix together. Reserve some butter to drizzle on top. Place in a greased 9 x 13-inch pan. Bake at 350° for 1 hour. Put crushed corn flakes on top (optional) 10 minutes before finished.
Prepare macaroni according to package directions; drain. Combine all ingredients except lettuce and cheese. Cover and chill. Toss with lettuce and cheese just before serving.
Mix together green beans and mushroom soup. Spread onions on top. Bake at 350° for 30 minutes.
In large casserole dish, stir sugar, cocoa, salt, milk and vanilla. Put butter over top. Microwave on High 2 minutes. Stir until smooth. Blend in nuts. Pour onto waxed paper-lined 10 x 7-inch loaf pan. Chill one hour. Cut into squares. (If candy is hard or brittle, let warm to room temperature before cutting.)
Mix all together; beat well. Pour into well-greased and floured tube pan. Bake 1 hour and 10 minutes at 325°. Mix pineapple juice (or orange juice) with 1/2 box of 10x confectioners sugar. Pour over hot cake in pan.
Roast eggplant and peppers on charcoal grill as follows: The grill should be medium hot. Place the vegetables on grill and rotate every 2 or 3 minutes to heat all around. Eggplant will begin to steam and the steam will escape from a rupture in skin. Stop rotating. When the vegetables are tender, remove them from grill and cool. Remove skin and seeds from pepper and eggplant. Add pimentos to peppers. Add salt, pepper, oil and vinegar to taste.
May substitute lemon juice for 1 medium lemon; chile sauce for barbecue sauce.
Combine first 9 ingredients; stir in okra. Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Drop mixture by tablespoonful into oil and cook until golden brown, turning once. Drain on paper towels. Sprinkle with salt. Serve immediately.
Mix and form into 1 inch balls. Bake 15 to 25 minutes at 350°.
Combine cucumber, green pepper and onion. Sprinkle with salt and celery seed. Combine sugar with vinegar until dissolved and pour over cucumbers. Stir gently to blend. Cover and refrigerate overnight.
Cover cucumbers, onions and salt with ice and let stand 3 hours, then drain. In a large boiler, put sugar, vinegar, celery seed, mustard seed and turmeric. Let this come to a boil. Add the cucumbers and onions. Let this boil. Add cinnamon and cloves to taste. Put in jars and seal.
Peeled and diced eggplant is used. Cook this in salted, boiling water until tender. Drain well. Place a layer in buttered baking dish. Sprinkle with the Parmesan cheese. Add a layer of sliced tomatoes. Repeat until dish is full. Cover top with bread crumbs and sharp cheese. Dot with butter. Bake at 400° until crumbs are brown and cheese is melted.
Mix up the night before needed and put in refrigerator. Take out and put in cold oven. Turn oven to 325° and bake for 15 minutes. Serves 10 to 12.
With large mixer, blend sweet potatoes, milk, sugar, margarine, eggs and salt. Pour into well-buttered 2-quart casserole. Bake at 350° for 35 minutes. Top with marshmallows and nuts that have been mixed together. Broil until lightly browned.
Drain blueberries and pineapple; reserve liquids. Dissolve Jell-O with 1 cup boiling water. Add enough water to reserved liquid to make 1 3/4 cups.	Add to Jell-O. Pour into 13 x 9 pan and allow to gel slightly; add fruit.
Heat oven to 375°. Remove dough from cans but do not unroll. Cut each roll into 12 slices. Bake for 10 minutes on ungreased cookie sheet. Remove from oven and spoon 1 teaspoon of sauce on roll. Sprinkle with cheese. Return to oven and bake 3 to 5 minutes until cheese is melted.
Cook sugar, corn syrup and water until it forms a hard ball in cool water (250° to 260°). Add unblanched peanuts and continue to cook until mixture turns golden brown. Remove from heat and stir in butter or margarine and salt. Stir in soda.
Put ribs and potatoes in pot on stove top burner. Stir remaining ingredients together and pour mixture over ribs and potatoes. Cover and cook about 2 hours on medium-high heat, stirring occasionally.
Combine flour, soda and baking powder; cut in Crisco until mixture resembles coarse meal. Add egg and buttermilk to flour mixture. Turn out on lightly floured surface and knead until smooth. Using a 5-inch saucer, maker circles and place fruit mixture on half of each pastry circle.
Combine oil and sugar. Mix well. Sift together remaining ingredients. Sift half into oil and sugar mixture. Blend.
Mix all ingredients except onions. Bake at 350° for 45 minutes to 1 hour. Sprinkle onions on top about 5 minutes before casserole is done.
Mix half the sugar with cornstarch, flour and salt. Add lemon rind. Add boiling water slowly, stirring constantly. Cook in heavy pan or double boiler, continuing to stir until thick and clear. Mix remaining sugar with egg yolks and lemon juice; add to first mixture. Cook 2 minutes longer until thick and smooth. Add butter. Cool.
Beat cream cheese until smooth. Gradually beat in sugar. Blend in yogurt and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh fruit, if desired.
Crumble sausage in a skillet and cook until done; drain on paper towel. Return sausage to skillet, stir in rice and cook over low heat for 3 to 5 minutes, until rice is golden, stirring occasionally. Add remaining ingredients and simmer 30 minutes. Yield: 6 servings.
Combine spices in a large pot. Add duck and enough water to cover. Simmer 45 minutes. Remove duck from pot, reserving 2 cups broth. Heat 1/2-inch oil in a large frying pan and fry duck on each side about 5 minutes until well browned. Cool duck. Remove meat from the bones in as large pieces as possible. Dip the duck in egg and then in crumbs before frying in the same oil. Cut duck into 2-inch pieces and serve over Chinese vegetables. Top with lettuce and onions. If desired, make gravy with the reserved duck broth and 4 tablespoons flour and serve on the side with rice. Serves 3 to 4.
Place all ingredients in blender and blend just long enough to mix together (a few seconds). Serve with tortilla chips.
Cook bacon and onion together until bacon and onion are brown. Add potatoes and enough water (about 1 1/2 inches) over mixture. Cook until potatoes fall apart. Add half and half. Salt and pepper to taste.
Cream butter and sugar until fluffy. Beat in eggs well one at a time. Fold in sour cream and almond extract. Sift flour, baking powder and salt together; fold into creamed mixture.
Combine ingredients. Using hands, roll dough into cookies. Place on ungreased cookie sheet. Sprinkle nuts on cookies, if using. Bake 15 to 20 minutes at 300°. Makes 24 cookies.
Drain and reserve mandarin orange juice. Heat orange juice with mint leaves and steep 10 minutes. Strain leaves and bring juice to boiling and pour over Jell-O. Add other cup of juice and chill until slightly thickened. Add oranges and cantaloupe balls. Pour in Jell-O mold.
Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup cheese and 1/2 can French fried onions. Place in 8 x 12-inch baking dish. Bake, covered with foil, at 375° for 20 minutes.
Mix first 3 ingredients together, then add remaining ingredients. Roll into a ball. Put into freezer until firm. Roll in chopped nuts.
In 5-quart Dutch oven, saute onions in margarine over low heat until onions are tender. Stir in beef broth, bouillon cube, Worcestershire sauce and pepper. Simmer for 20 minutes. In medium bowl, combine cheeses. Ladle soup into ovenproof bowl. Top each with French bread and top with 2 tablespoons of cheese mixture. Place under oven broiler for 1 to 3 minutes until cheese is bubbly. Serve hot. Place bowls on cookie sheet for easy broiling.
Sift dry ingredients (flour, soda and salt). Cream together shortening and sugar (white and brown). Add one at a time, beating well after each addition, the 2 eggs. Stir in nuts, chips, oatmeal, vanilla, hot water and sifted dry ingredients. Mix well by hand and drop by teaspoon on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Sift dry ingredients together into large bowl. Add shortening and orange juice. Beat vigorously for 2 minutes with electric mixer on slow to medium speed. Add eggs and beat 2 more minutes. Pour into greased and floured 8 x 4-inch loaf pan. Bake at 350° for 60 to 65 minutes.
Mix cookie crumbs and butter and press into 9 x 13-inch pan. Freeze 20 minutes or until firm. Spread slightly softened ice cream over crust. Freeze 20 minutes or until firm. Spread fudge topping over ice cream. Freeze 20 minutes.
Soak haddock in milk and drain. Place in greased baking dish (Pyrex) or pan. Add crumbs; drizzle with melted butter. Bake in a 525° oven for 12 to 15 minutes. Cook on the top shelf.
Heat olive oil in large saucepan. Add garlic and stir. Add sausage and brown. Add onions and tomatoes and stir, cooking, for 4 minutes. Mix in wine, tomato paste and sugar. Reduce heat and simmer for 20 minutes. Stir in fresh oregano and remove from heat. Serve over cooked pasta. Serves 6.
Combine these ingredients in a bowl and mix well. Press into pie pan. Bake at 350° until brown.
Beat first 6 ingredients well and add vinegar and water. Cook on stove until thick. Add butter when removed from stove. Add some pepper to taste. Keeps well in refrigerator. Good on garden lettuce.
Pour milk over coconut and let set until you cream butter and sugar. Add eggs and beat well. Add milk, coconut and vanilla flavoring. Pour into unbaked pie shell. Bake 30 minutes in 350° oven.
Mix all ingredients except lemon Jell-O. Mix lemon Jell-O with boiling water and then mix with other ingredients.
Pour tomato juice into a large pan. Add chopped onion, green pepper, sliced carrots and celery. Heat on medium-high while adding meatballs.
Saute first three ingredients in a three-quart saucepan over medium heat until lightly brown, stirring occasionally. Add crushed tomatoes, tomato paste, basil or oregano, salt and water. Simmer uncovered until thickened, about 30 minutes on low heat. Pour over hot cooked spaghetti.
Melt butter in 13 x 9-inch pan. Pour mixture of milk, sugar and flour into pan. Add peaches. Bake at 350° until crust is brown.
Snap off tough ends of asparagus and cut into 1 1/2 inch pieces. Cook 6 to 8 minutes, drain and set aside. Melt 2 tablespoons butter in flour and cook 1 minute. Gradually add milk, cooking over medium heat, stirring constantly until thickened. Add salt and pepper. Arrange half of asparagus in 8-inch square greased baking dish. Top with egg slices and half of white sauce. Repeat with rest of asparagus then white sauce. Combine cracker crumbs and 2 tablespoons butter and sprinkle over top. Bake at 350° for 30 minutes.
Combine meat, cracker crumbs, egg, onion, salt and pepper and form into 20 meatballs. Brown in oil over medium heat. In medium saucepan, combine tomatoes, tomato sauce, water, onion soup mix and sugar. Add meatballs and vegetables. Simmer 30 minutes.
Dissolve yeast in warm milk. Add buttermilk, sugar and cooking oil. Sift together flour, baking powder and salt. Add to liquid, 1 cup at a time; mix well. Cover with foil; set in refrigerator overnight. Dip out as much as needed. Make into small biscuits and bake. You do not have to wait for them to rise.
Sift dry ingredients first, then add the rest of the ingredients. Bake in a well oiled 9 x 13-inch glass baking dish at 350°.
Blend ingredients together. Store in airtight container. Add 2 or 3 teaspoons per 1 cup of boiling water.
Mix all ingredients together. Store in airtight container. Fill cup approximately 1/4 full of mix. Add boiling water and stir. Great for camping or for quick cup of cocoa.
Mix cream cheese, Eagle Brand milk and Cool Whip. Pour into pie shells. Brown coconut in margarine (in black skillet). Spread over top of pies, then drizzle butterscotch topping over all. Chill well before freezing. Pies freeze well and are good when served almost frozen.
Mix all together. Shape into 1 inch balls. Bake at 350 for 20 to 25 minutes.
Drain pineapple, reserving juice. Add cold water to measure 1 cup. Stir boiling water into gelatin; dissolve completely. Stir in measured liquid. Refrigerate until slightly thickened. Stir in whipped topping until smooth. Refrigerate 10 minutes more or until mixture will slightly mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6-cup mold. Refrigerate until firm. Unmold.
In mixing bowl, combine flour, undissolved yeast and salt. Stir to blend. Add hot tap water, oil and honey. Stir to blend. Cover with plastic wrap and let rise 10 minutes. Place in greased 15 x 10-inch jelly roll pan. Press to cover bottom of pan and up sides. Spread with your choice of sauce, seasonings and toppings. Bake at 425° for 15 to 20 minutes.
Vine leaves should be picked when they have a light green color and should be medium size, not too large and not too small. After picking, stems have to be removed with a sharp knife cutting at the place where the stem meets the leaf. If using fresh, leaves should be blanched in boiling water for a few seconds and drained on paper towels. Leaves can be frozen by taking fresh leaves, wiping with a damp cloth and put into freezer bags in rolls of 50 or so. Frozen leaves do not have to be blanched but should be thoroughly defrosted before use or they will tear. Leaves can also be "canned" by using a brine which is made with cold water and enough salt to float a raw egg. Roll leaves in bundles, tie with string, and place four or five bundles in a jar, filling with brine. Be sure seal does not leak and no air bubbles appear. Leaves can also be purchased in jars which have been in brine; these leaves must be washed and dried on paper towels before use.
Select and cut chicken as for frying. Mix remaining ingredients. Salt and pepper chicken. Dip each piece of chicken in sauce and place in aluminum foil. Pour remaining sauce over it and fold up tightly. Place in roaster. Cover and place in a 500° oven. Cook for 15 minutes. Turn oven down to 350° and cook an additional 1 hour and 15 minutes.
Boil sugar, cocoa and milk; cook on medium heat after boiling. Boil 15 minutes or until tested in water and makes a soft ball. Take off heat; add oleo and vanilla. Beat until smooth and begins to get thick. Pour on buttered cookie sheet or pan.
Spread in 9 x 13-inch pan. Bake at 400° for 8 to 10 minutes and cool.
Drain all vegetables; toss together. Mix the vinegar, water, salt, sugar and oil. Pour over vegetables. Let stand for a while and refrigerate.