HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle the brisket with the onion, garlic and celery salt. Marinate overnight in liquid smoke. In the morning, sprinkle the meat with salt and pepper to taste and Worcestershire sauce. Bake in liquid smoke 5 hours in heavy foil at 275° or until meat is tender. Baste with barbecue sauce and bake a little longer. Let cool and slice. Reheat if necessary.
Beat egg whites stiff, but not dry. Set aside. Mix dry ingredients. Cream margarine and sugar. Add beaten egg yolks. Add flour mixture and buttermilk alternately, beginning and ending with flour. Add vanilla. Fold in egg whites.
Brown the ground beef. Fry the bacon. Drain fat and combine all ingredients. Bake at 325° until thoroughly heated (about 1 hour). Can be heated in crock-pot for 4 hours or longer. Serves 18 to 20 (great for potlucks and gatherings).
Simply mix and pour into graham cracker crust. Tasty dessert in less than 15 minutes! No cooking, no chilling required.
Cream the sugar and shortening. Add beaten eggs and milk mixed with soda. Add oatmeal, flour and floured nuts and raisins. Add cinnamon with vanilla. Add more milk, if necessary. Drop on greased pans. Bake at 375° for about 15 to 18 minutes.
Mix melted butter and crumbs. Cover bottom of pan with 1/2 mixture. Beat Dream Whip, milk and vanilla until stiff. Add softened cream cheese and blend well. Spread 1/2 of this mixture over crumbs. Then spread cherry pie filling on top. Spread remaining Dream Whip mixture; add remaining crumbs on top. Let stand overnight.
In large bowl, beat cream cheese and sugar approximately 10 minutes (medium). Add eggs, sour cream, heavy cream, vanilla, lemon juice and Grand Marnier. Butter 10 x 3-inch cake pan and dust with graham cracker crumbs. Pour in batter. Place pan into larger pan and fill space with hot water. Bake at 350° for 1 1/2 hours, or until slightly brown on top. Allow to cool. Best when refrigerated 24 hours.
Bake washed potatoes at 450° for 40 minutes. Cut slice from side of each and hollow out. Mash the potato; whip with melted butter, salt, pepper and wine. Re-stuff into potato shells. Sprinkle with paprika. Brown in oven.
Spread rolls in cookie pan (15 x 10-inch). Bake at 400° until golden brown. Cool.
Add enough flour to make dough easily handled, about 3 1/2 cups. Roll and cut biscuits. Place in pan and set in warm place to rise, 30 to 45 minutes. Bake in 400° for 15 to 20 minutes.
Mix cream cheese and caramel sauce. Serve with apples. (Sprinkle apples with fresh lemon juice or Fruit Fresh to keep them from turning brown.)
In 8 x 8 pan; layer Monterrey jack, cheddar cheese and peppers in 3 layers. In a separate bowl mix eggs, flour and milk; pour over layers. Bake at 350° for 45 minutes.
Slice quinces and apples. Add sugar and water. Add pineapple, if desired. Boil until tender. Pour into hot, sterilized jars and seal. Makes about 3 pints.
Mix all the ingredients together and top with 1 package of crushed Waverly Wafers crackers, mixed with 1 stick butter. Bake at 350° for 40 minutes, uncovered.
Place chocolate and wax in double boiler and let melt. Mix margarine,	peanut	butter	and sugar. Roll into small balls. Dip each ball into melted mixture and place on waxed paper to harden. Round toothpicks	can be used as dippers. Makes about 2 1/2 pounds.
Combine strawberries and glaze in a small bowl. Slice Twinkies in half lengthwise and place in a single layer over bottom of a 9 x 13 dish. In a mixing bowl, beat cream cheese and Eagle Brand until smooth. Fold in whipped topping and spread mixture over Twinkies. Spoon strawberry mixture over cream cheese mixture. Cover and chill.
Mix together the first 3 ingredients, then take 1/2 of the mix and press into a 9 x 13-inch pan. Bake at 350° for 5 minutes (no longer). Cool real good.
Mix and store in airtight container.	Mix 3 teaspoons to a cup of boiling water to serve.
Melt chocolate in 1/2 cup boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, and beat well after each. Add melted chocolate and vanilla. Mix well. Sift salt, soda and flour. Add alternately with buttermilk to chocolate mixture, beating well. Beat until batter is smooth.
Heat oven to 400°. Mix peaches, syrup, sugar, cornstarch, lemon juice, cinnamon and nutmeg in large bowl. Spread evenly in 9-inch square baking pan. Cover and bake 45 minutes.
Shape the hamburger into 4 patties and place each patty on a square of aluminum foil. Place 1 potato and 1 carrot around each patty and spread catsup over patties. Place 1 onion slice on each patty. Fold the foil over and seal ends. Place on baking sheet and bake for 30 to 45 minutes at 350°.
Heat crushed pineapple mix in jello and stir until jello is dissolved. Cool and add the Cool Whip and buttermilk. Nuts of any kind may be added. Pour into large container. Serves 12 to 16.
Beat eggs; blend sugar and flour. Add eggs; mix. Add remaining ingredients. Pour into 2 greased pans. Bake at 350° for 30 to 40 minutes. This makes its own crust.
Pop corn; put in grocery bag sprayed with Pam. In large bowl, mix brown sugar, margarine, syrup, salt and vanilla; cook on High 2 minutes. Stir. Cook on High 3 more minutes. Add baking soda. Pour brown sugar mixture over popcorn in bag and shake. Cook 1 1/2 minutes on High. Shake and turn bag over. Cook another 1 1/2 minutes. Place on cookie sheet and cool.
Preheat oven to 450°. Prepare pizza dough as directed. Roll out about 1/4 inch thick. Using a sharp knife or pizza cutter, cut dough into narrow strips 1/2-inch wide. Then cut into 3-inch sticks. Dip sticks into melted margarine and roll in mixture of cheese, oregano and garlic salt. Place on lightly oiled pan about 3/4 inch apart. Bake 8 to 10 minutes or until golden brown. Makes about 3 dozen sticks.
Combine jello and water. While hot, stir in sherbet. Fold in Cool Whip. (Add hot mixture gradually to the Cool Whip to avoid lumps.) Drain and add mandarin oranges. Chill.
Preheat oven to 350°. Grease and flour 2 round cake pans.
Line bottom of baking dish with bacon. Drain sauerkraut and put over bacon. Lay pork chops over kraut. Peel and slice potatoes over pork chops. Slice onions and separate into rings. Put on potatoes. Pour can of tomatoes on top of casserole (do not drain). Salt and pepper to taste. Bake at least 2 hours at 350°. (For first hour, you may want to cover with foil.)
Mix all ingredients and pour in a large baking dish. Bake at 375° for 45 minutes.
Mix onion and parsley in mayonnaise. Place cucumbers in layers with dressing. Salt cucumbers lightly. Chill 12 to 24 hours.
Combine Eagle Brand milk, water and pudding. Beat well and chill for 5 minutes. Fold in whipping cream. Layer each ingredient: pudding, wafers, bananas, pudding; end with wafers.
Combine the sugar and flour in a bowl. Stir in remaining ingredients, except the butter and the pastry shells. Pour in pie shell and dot with butter. Add the top crust. Cut slits in top of crust. Bake at 450° for 10 minutes. Reduce the temperature to 350° and bake for 30 minutes or until done. Serve with wedge of cheese, if desired.
Cook noodles until tender. Fry hamburger and drain fat. Add oregano, salt and pepper and sauce to the hamburger. In a casserole dish, layer noodles and sauce. Sprinkle with cheese. You can also add pepperoni to this. Bake at 350° for 30 minutes.
Cream shortening and sugar. Add beaten egg. Measure and sift dry ingredients. Mix molasses with hot water. Add dry ingredients alternately with liquid, a little at a time, beat after each addition. Bake in paper-lined pan, 9 x 9 x 2-inches, in moderate oven (350°) for 45 minutes. Makes 16 portions.
Make jello as directed. Wait for jello to congeal. Mix fruit cocktail and Cool Whip together. Then add jello and pour into a 9 x 13-inch pan. Chill overnight.
Empty cake mix into a bowl; add water, egg white and peanut butter. Blend for 4 or 5 minutes or until creamy. Transfer to 8-inch greased cake pan. Bake at 350° for 20 to 25 minutes. Allow cake to cool, then remove from pan. You can also use regular cake mix. Yields 10 servings. Exchange 1 serving for 1 starch/bread, 1 1/2 fat, if you're watching your diet. One serving is 125 calories.
Line cooked pie shell with 2 cups blueberries. Cook remaining berries with sugar, cornstarch, salt, and water over medium heat until thickened. Remove from heat, add butter and allow to cool. Pour mixture over berries in pie shell and chill until serving time.
Combine buttermilk and soda; set aside. Cream butter and brown sugar thoroughly. Add egg and beat well. Add buttermilk	and soda, then molasses and bran and blend. Stir in flour and	salt mixture and fold in fruit and nuts. Spoon into well-greased muffin tins and bake at 375° for 20 minutes until well done.
Brush butter on both sides of each tortilla.	Bake on cookie sheet at 325° to	350°, turning	2 to 3 times until crisp, about 20 minutes. Let cool.
*Any kind or combination of 1%, 2%, whole, canned evaporated or powdered. I usually use 2% with a little powdered.
Make Crust: Combine the cooked spaghetti, garlic, butter, Parmesan cheese, egg and basil. Mix well.
Cook broccoli as directed on package only shorten the length of time. Mix with the onion soup and sour cream; pour into casserole. Sprinkle crushed potato chips over top and add paprika. Bake 30 minutes at 350°.
Brown ground beef and onion in skillet and drain. Cut cabbage in casserole dish. Pour ground beef and onion on top of cabbage; add rice, tomato soup and water in skillet and mix well. Pour over cabbage and beef mixture. Bake in oven at 400° for 1 hour, uncovered.
Finely chop cranberries in blender or food processor container; mix with sugar. Set aside. Stir boiling water into gelatin and salt in large bowl 2 minutes or until completely dissolved. Stir in cold water, juice, cinnamon and cloves. Refrigerate about 1 1/2 hours or until thickened. Stir in cranberries, orange and nuts. Spoon into 5-cup mold which has been lightly sprayed with no-stick cooking spray. Refrigerate about 4 hours or until firm. Unmold. Garnish as desired. Makes 10 servings.
Mix first 4 ingredients until light and fluffy. Add eggs. Sift dry ingredients and mix alternately with milk. Bake at 350° for 40 to 45 minutes in a 9 x 13-inch pan. Melts in your mouth.
Combine ingredients in a large mixing bowl. Pour into a 13 x 9-inch well-greased pan and bake at 375° for 45 minutes.
Cook water, sugar and cornstarch. Remove from heat. Add Jell-O. Cool this mixture and add peaches.
Mix all cake ingredients at one time. Pour into greased and floured 9 x 13-inch pan (bottom of pan only). Bake at 350° for 20 to 30 minutes.
Beat cream cheese, milk, sugar and vanilla together with electric mixer. Fold in Cool Whip. Spoon into a prepared 9 x 13-inch graham cracker crust. Top with 1 can of cherry pie filling. Chill in refrigerator for several hours.
Clean and boil mushrooms for 15 to 20 minutes; drain. Cut onion into chunks. Mix sugar, vinegar, oil, oregano and salt. Combine with mushrooms and onion. Marinate 24 hours. Drain before serving.
Bring water, salt and oil to a boil. Slowly add noodles. Return to a boil. Cook 12 to 15 minutes, stirring occasionally. Drain and set aside.
In large bowl, combine lemon juice, oil, onions and seasonings. Mix well. Add hot linguine; toss. Add remaining ingredients; mix well. Chill. Refrigerate leftovers.
Cream butter until very soft. Gradually add sugar, creaming well. Mix in vanilla and almond extract. Add eggs, one at a time. Add dry ingredients to mixture. Pour in 2 greased loaf pans. Bake at 325° for 45 minutes.
Mix coconut and pecans and spread evenly in bottom of a greased 9 x 13-inch pan. Mix the cake mix according to package directions. Pour over coconut and pecans. In a saucepan, melt butter with cream cheese; heat until it is soft enough to whip in the powdered sugar. Spoon evenly over cake batter in pan. Bake at 350° for 35 to 40 minutes. Cool thoroughly before cutting.
Brown and drain hamburger meat; add tomato sauce and enchilada sauce. Place a layer of meat mixture in bowl. Add a layer of corn chips, then a layer of cheese. Repeat with meat mixture, corn chips and top with cheese. Use onions, if preferred.
Combine dry ingredients (cracker crumbs and spices). Dip chicken pieces into evaporated milk and then roll in dry ingredients. Arrange chicken in a 9 x 13 x 2-inch buttered pan and bake for 30 minutes at 375°.
Grate yams; add eggs and mix well. Add sugar, salt and spices; mix thoroughly. Stir in milk and melted butter. Bake in greased baking dish 1 1/2 hours at 350°. Stir occasionally.
Mix all ingredients except cheese together. Put in 9 x 9 pan or baking dish. Top with cheese. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.
Follow basic biscuit recipe, roll dough about 1/4 inch thick and cut with a doughnut cutter. Dip biscuit in melted butter and then in mixture of sugar and cinnamon. Twist once, piece on lightly greased baking sheet about 1 inch apart. Bake at 450° for 10 to 12 minutes.
Mix all ingredients together with your hands. Shape into balls and refrigerate a few hours or overnight. Melt the dipping chocolate in a double boiler. Dip balls one at a time and set on waxed paper to set. Store in cool dry place.
Mix the first 4 ingredients together. Put in refrigerator until partially set. Then add Cool Whip and whip together. Put back in refrigerator.
Dissolve jello in hot water according to directions on box. Add sugar and stir until dissolved. Mix lemonade according to directions on can. Mix orange juice according to directions on can. Stir thoroughly. Taste. Add more sugar if needed.
Mix all ingredients well. Add cooked prunes. Add nuts (optional). Bake at 330° until done.
Cook rhubarb, sugar and pineapple together until rhubarb is tender. Remove from heat and add Jello. Place in jars and seal.
Bake cake as directed on box. While cake is still hot, punch holes in cake. Let cool. Pour Eagle Brand milk over cake. Let soak into cake holes, then pour caramel topping over cake. Top with Cool Whip and maraschino cherries. Refrigerate.
Mix hot water, soda and dates and set aside. Cream sugar and shortening. Add eggs and vanilla. Add flour and cocoa. Blend well. Add date mixture and put in greased bar pan (10 1/2 x 15 1/2-inch). Sprinkle on chips and nuts and a little sugar. Bake at 350° for 25 minutes.
Press cookie dough into jelly roll pan. Bake cookie dough until lightly browned at 350° for about 10 to 12 minutes. Blend cream cheese and Cool Whip. Spread over cookie dough. Top with your favorite fresh fruits.
Dip chicken in Italian dressing. Mix other ingredients and roll chicken in mixture. Spray pan with Pam and bake at 350° for about 25 minutes or until tender.
Mix all ingredients well. Store in airtight container. Store in refrigerator. Will keep for several days. Serve with tortilla chips, as side dish with meals, on tacos and with cheese dip.
Place potatoes in a 3 1/2-quart crock-pot. In a small bowl, combine cream cheese and Ranch dressing mix. Stir in soup. Add to potatoes. Cover and cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours. Stir to blend before serving.
Slice and parboil zucchini for 5 minutes. Beat eggs with cottage cheese, seasoning and Cheddar cheese. Mix with zucchini and place in casserole. Top with a little more cheese and paprika. Bake 30 minutes at 350° or until firm.
Combine sugar, margarine and Coffee Rich in saucepan. Bring to boil. Stir in marshmallows and chips. Heat until melted. Cover and set aside.
Cut potatoes in 1/4-inch slices. Brush lightly with oil and broil 5 minutes on each side. Arrange half of potatoes in an even layer in shallow 1 1/2-quart baking dish. Saute onion in olive oil. Set aside.
Mix all ingredients. Pour into buttered (greased) casserole dish. Top with remaining stuffing. Bake at 350° for 25 minutes, or until top is brown. Good!!!
Pour sugar, margarine, milk mixture over top and mix gently until well mixed. Spread in buttered pan. Let stand until hard. Cut into squares. Makes 5 pounds. Great for Christmas.
Baking Temperature: 350°. Baking Time: 25 minutes or until light and golden.
Cream cheese and margarine together. Add flour, salt, pepper and cereal. Form small balls and place on ungreased cookie sheet. Press into wafers with floured fork. Bake at 350° for 10 to 15 minutes.
Preheat oven to 400°.	Lightly grease 15 x 10 x 1-inch jelly roll pan.	Slice peaches	1/4-inch thick into a large bowl (4 cup). Add lemon juice; toss to coat.
Stir together flour, baking powder, salt and sugar. Set aside. Stir together cereal and milk. Let stand about 2 minutes. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined.
In large pan, melt butter, then add sugar and milk. Bring to a rolling boil. Turn down, but still boiling, and stir. Boil for 8 minutes. Remove from heat; add marshmallow cream and morsels. Mix well with mixer, then pour in buttered dish. Let cool. Cut and serve.
Boil beef for 1 1/2 to 2 hours; drain. Cut green pepper, red pepper, pineapple and onions into squares. Place on bamboo skewers, a piece of beef, green pepper, red pepper, pineapple and onion. Repeat this step as often as needed. Leave approximately 1 1/2 inches on side of bamboo skewers (for handling). Repeat process for each bamboo skewer. Place in oven or on a grill for 15 to 25 minutes. Marinate with barbecue sauce. Put back in oven or on grill for 5 minutes. Serve.
Combine the first 6 ingredients. Cook the eggs, lemon juice and powdered sugar and cool. Stir constantly until thick. When cool, pour over fruit and macaroni mixture. Let stand overnight. Before serving, add 1 cup Cool Whip or whipped cream.
Heat milk and lard in a medium-size saucepan just until lard is melted. Let cool to lukewarm.
Cook meat in a pressure cooker until tender. Shred meat. Add to broth with onions, sage and dried pepper (red). When it has cooked down until almost all broth has gone, add small diced potatoes.
Mash cooked sweet potatoes; blend well with butter and sugar (medium speed with electric mixer). Fold in Bisquick (low speed). Should dough appear too moist due to the difference in consistency of sweet potatoes, add a little more Bisquick. Cool in refrigerator for 1 hour. Shape dough into 1 1/2-inch biscuits. Bake at 400° for 25 minutes.
Mix sugar and flour. Add eggs, milk and corn. Blend well and pour in casserole dish. Pour melted margarine on top and bake at 350° until almost firm.
Blend all ingredients (except pie filling) in a bowl. Pour evenly in 2 pie shells. Let stand in refrigerator. Pour pie filling evenly on top. Keep refrigerated.
Pour liquid off asparagus into soup; blend well. Line a greased dish with asparagus. Layer chicken, cheese and egg slices. Pour soup mixture over. Top with bread crumbs. Bake 30 minutes at 375°.
Mix flour, sugar and juice until smooth; add cheese. Spread pineapple in bottom of dish and cover with cheese mixture. Mix margarine and crackers and spread on top. Bake 30 minutes at 350°.
Sift dry ingredients together; set aside. Cream butter, sugars, peanut butter, egg and vanilla for 2 minutes on high. Scrape sides and bottom of bowl. Add dry ingredients to mixture. Stir on "fold and dry" to moisten ingredients. Mix on high for 1 minute. Roll about 2 teaspoons of mixture in a ball. Place on greased cookie sheet. Flatten with a fork dipped in flour. Bake at 350° for 10 minutes or until brown. Makes about 6 dozen.
Mix flour, soda, baking powder, salt and sugar. Cut in shortening until mixture resembles coarse meal. Blend in egg, milk and vanilla. Roll out on floured board. Cut out cookie shapes. Place on ungreased cookie sheet. Bake at 400° for 6 to 8 minutes. Makes 3 dozen.
Bake pie crust according to package directions and let cool. Combine water and cornstarch and stir until dissolved. Add dry jello and sugar. Bring to a boil, stirring constantly. Set aside and cool. After cooled, add sliced strawberries and pour into cooled crust. Top with Cool Whip. Chill several hours. Keep refrigerated.
Mix all together well. Bake at 350° for 55 to 60 minutes.
Mix syrup, sugar and water. Cook on medium heat to soft ball stage. Pour 1/2 of syrup mixture gradually into egg whites, beating constantly. Reheat syrup a few seconds while beating. Beat until mixture begins to stiffen. Add vanilla and pecans. Drop by teaspoon on waxed paper.
In a large bowl, mix faith, patience and sympathy. Blend in forgiveness, kindness and courage. Pour into a heart of joy. Sprinkle with harmony. Top with a spread of understanding. Sweeten with respect and bake in an oven of trust. Serve with a tender smile.
Mix the egg, milk, salt and bread crumbs and allow to soften. Thoroughly combine with ground venison and chopped vegetables. Shape into a loaf and place into crock pot. Top with catsup and green pepper rings. Place potatoes along side of the loaf. (If potatoes are peeled, coat them with butter.) Cover and set on high for 1 hour. Turn down to low for 8 to 9 hours. This may be doubled for 5 quart crock pots.
Blend soup and 1/2 cup milk in skillet; add next 4 ingredients. Heat to boiling, stirring frequently. Pour into 1-quart casserole. Combine biscuit mix and 1/3 cup milk. Drop by spoonfuls onto hot chicken mixture. Bake at 450° for 10 to 15 minutes or until biscuits are lightly browned. Yield: 4 servings.
Beat cream cheese and 1/2 cup butter on low speed. Add basil, parsley and pepper. Add boiling water, mix well and set aside. Boil noodles until done. Rinse and drain noodles; saute garlic in 1/4 cup melted butter. Toss with noodles. Toss noodles with cheese and herb mixture and add Parmesan cheese.
Preheat oven to 375°. Combine flour, baking soda and salt; set aside. Cream together Crisco and sugars until light and fluffy. Beat in egg and vanilla. Blend in flour mixture slowly. Stir in M&M's candies and nuts.
Cut zucchini in half lengthwise. Scoop out centers to make boats. Dice pulp and reserve. Cook zucchini boats in boiling water for 3 minutes or until almost tender; drain.
Brown meat; drain. Add onion; cook until tender. Stir in remaining ingredients, except cheese. Simmer 30 minutes, stirring occasionally. Top with cheese.
Mix all ingredients together and place in a covered baking dish. Bake at 350° for 45 minutes to an hour.
Add to heated cherries 1 cup of sugar and 3 tablespoons of flour or cornstarch. Cook until thick. Add to heated pineapple 1 cup of sugar and 2 tablespoons of flour or cornstarch. Cook until thick. Cool both mixtures, then combine and add oranges and pecans.
Make cake mix as directed, except add eggs and mandarin oranges. Bake in four 8 or 9-inch round floured and greased pans. Bake for 20 minutes or until done. Remove from cake pans and let cool.
Sift together first 4 ingredients. Cream sugar and shortening. Add to sugar-shortening mixture the vanilla and egg. Beat and slowly add dry ingredients. Roll into small balls. Place on a cookie sheet and flatten with bottom of a glass dipped in sugar. Bake 10 minutes at 350°.
Beat eggs and add other ingredients. Put into greased 9 x 13-inch casserole. Cook at 375° for 35 minutes or until set.
Mix first 4 ingredients. Beat 3 minutes. Add nuts. Bake in 10-inch tube pan that has been greased and lined with wax paper at 350° for 1 hour. Five minutes before cake is done, simmer 1 stick butter (not margarine) with 1/4 cup sugar and 1/4 cup whiskey. When cake is done, pour half of whiskey mixture over cake. Twenty minutes later, pour remainder of mixture over cake. Cool cake completely in pan.
Melt butter. Add peanut butter, then powdered sugar. Add coconut, nuts and graham cracker crumbs and roll into balls.
Combine first 5 ingredients and put aside. Combine eggs, sugar, oil and vanilla in large bowl. Beat until well blended. Stir in zucchini and pecans. Add dry ingredients, mixing until just moistened. Spoon batter into loaf pans or 1 pound coffee cans. Bake at 350° for 55 to 60 minutes or until wooden toothpick comes out clean. Cool 10 minutes and remove to wire rack to cool completely. Serve with whipped cream cheese and pecans, if desired.
Fill jar up with cucumbers (sliced), then add dried mustard, sugar, salt and turmeric. Fill jars with cold vinegar. Seal and shake once in a while for 2 or 3 days.
Cream butter, powdered sugar and vanilla until light and fluffy. Mix in flour and nuts to make soft dough. Cover with plastic wrap and chill 2 hours.