HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place brisket in foil fat side down. Cover with Woody's cooking sauce. Seal in foil. Bake at 350° for 2 hours. Reduce heat to 250° and bake for 6 to 8 hours.
Boil cabbage 10 minutes with small amount of water; drain. Layer in buttered casserole, cabbage, soup and cheese, ending with cabbage. Top with buttered bread crumbs. Bake 1/2 to 3/4 hour at 350°.
Break egg into well-greased bowl. Melt shortening in boiling water; allow to cool slightly. Measure into sifter, flour and scant 1/3 cup sugar. Dissolve yeast in lukewarm water with 1 tablespoon sugar and 1 teaspoon salt. Beat egg in bowl and add melted shortening and dissolved yeast. Add sifted ingredients. Stir only until mixed. Dough will be moist and soft. Refrigerate at least one hour. Roll out 1/2-inch thickness on floured surface; use flour dipped cutter, cut to form rolls. Brush melted butter on roll, fold in half and place on ungreased cookie sheet. Cover and let rise in warm place for 2 hours. Bake at 400° for 10 to 12 minutes depending on size. Dough may be made night before and left in refrigerator overnight. (Be sure to cover before placing in refrigerator.)
Saute garlic, onion and butter 4 to 5 minutes. Place with broccoli in an ungreased 9 x 13 x 2-inch pan. Combine milk, eggs, flour, salt and pepper in bowl. Mix well and pour over broccoli. Sprinkle with cheese and stir gently. Bake for 45 minutes at 350°.
Beat together eggs, milk, flour and salt for about 1 1/2 minutes. Add oil. Beat for 1 more minute (do not overbeat).
Bake in 325° oven on a greased cookie sheet for 12 to 15 minutes. Makes 3 dozen.
Brown hamburger and sausage with spices until done. Mix tomatoes and tomato paste together. Add to meat mixture. Simmer. Mix together eggs, cottage cheese, Parmesan cheese, parsley, salt and pepper. Boil lasagne noodles. In 9 x 13-inch pan, layer 1/2 noodles, 1/2 cheese mixture and 1/2 meat mixture; layer again, remainder of noodles, cheese mixture and meat mixture. Sprinkle Mozzarella cheese on top. Bake for 30 minutes at 375°.
Beat all ingredients for cake together 2 minutes. Pour into 3 round cake pans or 9 x 13-inch pan. Bake 20 to 25 minutes at 350°. Cool.
Heat oven to 375°. Beat eggs, sugar, salt, margarine and syrup with a wire whisk or hand beater. Stir in pecans. Pour into pie crust. Bake until set, 40 to 50 minutes. Cool. Serve warm or refrigerate. Store in fridge.
In a large bowl, mix margarine, salt, 1/2 cup sugar, 4 cups hot water and 4 cups Higluten flour. Let stand 5 to 10 minutes. In a small bowl, mix the yeast, 2 tablespoons sugar and 1 cup warm water. Pour 1 cup of boiling water over raisins and let stand 5 minutes. Drain and cool. Add mixture in small bowl to mixture in large bowl. Add cooled raisins. Add 8 to 9 cups Higluten flour, stirring until stiff dough forms.
Measure pineapple syrup. Add water, if necessary, to equal 2/3 cup. In small saucepan, combine pineapple liquid, brown sugar, cornstarch, vinegar and orange juice. Cook over medium heat until mixture boils and thickens, stirring constantly. Add pineapple chunks, ham and sausage. Cook until thoroughly heated. Stir in green pepper. Immediately place in chafing dish or fondue pot. Garnish with fruit. Serve with decorative toothpicks. Yields 5 cups.
Combine all ingredients in buttered casserole dish. Stir well. Top with sliced cheese. Bake, uncovered, at 400° until brown and bubbly, about 1 hour.
Cook carrots in slightly salted water until tender; drain. Combine sugar, starch, salt and ginger in saucepan. Add orange juice. Cook and stir until thick and bubbly. Cook and stir 1 to 2 minutes longer. Stir in margarine, pour over hot carrots, stirring lightly to coat. Makes 4 to 6 servings.
In large bowl with mixer, combine cream cheese, peanut butter, sugar and milk. Beat gently. Fold in Cool Whip. Put in pie shell.	Freeze	4 to 6 hours. Thaw 10 minutes before serving.
Mix first (8) eight ingredients together in large casserole baking dish. Sprinkle top with 1/2 can chow mein noodles. Bake at 350° for 45 minutes. Serves 4 to 5.
Mix the first 5 ingredients; let set overnight. Split rolls and smear both sides with mix. Add ham and cheese. Bake at 450° for 15 minutes.
Cook pie filling. Cover bottom of round bowl with mixture. Cover with layer of pieces of angel food cake. Continue to alternate layers until bowl is full. Let stand overnight; chill thoroughly. Dump onto plate and cover with whipped cream and coconut.
Melt margarine and add garlic. Partially thaw bread and cut into 1-inch cubes. Dip bread cubes in margarine and garlic mixture. Roll in cheese. Place in oven-safe bowl or loaf pan. Let rise to double size. Bake 1/2 hour at 350°.
Brown hamburger and bacon together with chopped onion. Add catsup. Mix all ingredients together and put in baking dish. Bake at 350° for 45 minutes.
In a large Dutch oven (or other stock pot), heat margarine over medium-high heat until bubbly and hot; add onion, celery and carrot and saute until onion is softened, 2 to 3 minutes. Sprinkle flour over vegetables and stir quickly to combine. Continuing to stir, gradually add milk; add broth and stirring, bring just to a boil. Reduce heat to low; cover and let simmer, stirring frequently, for 20 minutes. Add remaining ingredients and cook, stirring constantly, until cheese melts (5 to 10 minutes). Do not boil. Makes about 8 to 10 servings, 1 cup each. This is a wonderful hearty soup to serve with cornbread or corn muffins.
Sift together all the flours, blend well; mix all dry ingredients with flours. Then add the egg, slowly stirring in the milk, plus the butter for a stiff batter. Spoon into well-greased muffin tins. Bake in 375° oven for 30 minutes.
Beat butter until light and fluffy; beat in sugar. Beat in eggs, one at a time, beating until smooth. Stir in sour cream. Stir in flour, baking soda and vanilla. Beat until smooth and well blended. Fold in berries. Spread half of the batter into a greased 9 x 13 x 2-inch baking pan. Mix brown sugar and cinnamon together and sprinkle mixture evenly over top of the batter. Spread remaining batter over top of sugar and cinnamon. Bake in a preheated moderate oven (350°) for 40 to 45 minutes. Cool in pan. Sprinkle with 4x sugar. Cut into squares.
Press out cookie dough on a pizza pan. Bake until done (light brown or dark whichever you prefer). Let cool completely. Cream cheese and confectioners sugar together. Spread on top of cool cookie crust. Top with strawberry glaze. Top with fruit. Chill until ready to serve.
Cream sugar and butter; add flour and egg yolks. Beat smooth. Add milk, lemon juice and rind. Fold in stiffly-beaten egg whites and pour into partially baked crust. Put in hot oven (425°) and bake until filling is firm to the touch.
Mix the first 5 ingredients. Top with the soup. Bake at 325° for 50 minutes. Serves 8.
In blender, chop quartered seeded oranges. Pick over cranberries and wash. Place oranges, cranberries, sugar and nuts (if desired) in a 3-quart casserole. Stir and mix well. Cover. Microwave 15 to 20 minutes or until cranberries are soft. Stir every 5 minutes.
Drain liquid from pears and heat in a boiler. Stir in Jell-O until melted. Add chopped up cream cheese. Remove mixture from stove and cool. Mash pears. Add to mixture. Add Cool Whip to mixture and stir. Pour mixture into a bowl and refrigerate until firm.
Mix ground beef, bread crumbs, onion, milk, egg, salt, parsley, garlic salt, black pepper and Worcestershire sauce. Gently mix thoroughly and shape into 1-inch balls. Melt shortening in large skillet and brown meatballs. Remove from skillet; drain fat. Heat chili sauce and grape jelly until jelly is melted, stirring constantly. Add meatballs and stir well until coated. Simmer 30 minutes. Serve hot in chafing dish. Makes 5 dozen. May use cocktail wieners or hot dogs in place of meatballs. Serve with crackers.
Cook, drain and crumble bacon. Pour off all but 1 tablespoon bacon grease. Add onion and saute. Blend in cornstarch and mustard. Drain beans, reserving 1/2 cup liquid. Stir and reserve liquid into skillet. Cook, stirring constantly, until thick. Stir in sugar and vinegar. Add beans, heat and serve, sprinkling with bacon and egg.
In saucepan, cook pudding, milk and water (or cook in microwave); watch very closely. Stir often and use medium heat on stove. When thickened, remove from heat. Cool; when almost cooled, add vanilla. Cool completely. Add yogurt and whipped topping, folding in peeled banana. Put into individual dessert dishes or glass bowl. Before serving, top with preserves. Dollop Cool Whip over top. Sprinkle with grated chocolate or chocolate sprinkles.
Split wieners lengthwise almost all the way through. Cut cheese in strips 1/4-inch thick. Place inside wieners. Starting at the short corner of roll, roll each around a wiener. Place on cookie sheet and broil until cheese is bubbly.
Cut chicken in pieces for serving. Put in a casserole and sprinkle with salt, pepper and melted butter. Add boiling water until one inch deep. Cover. Bake at 375° until tender (1 hour or more). Pour over the chicken 1 cup chicken gravy or undiluted canned mushroom or chicken soup. Cook 10 minutes. Season to taste. Serves 4 or 5.
Put meat in a large pot. Cover meat with water to half full. Add tomatoes; mash. Add salt, pepper, bell pepper, onion, bay leaf and garlic. Cook on medium heat for 30 minutes or until meat is almost tender. Add potatoes, carrots and corn. Cook until potatoes are tender. Take out bay leaf and discard. Serve with corn bread.
Cut rhubarb. Cover with water. Cook until tender. Strain and save juice. Combine juice, water and pectin. Boil 1 minute. Remove from heat. Add 1 (3 ounce) package raspberry jello. Stir well to dissolve. Pour into hot jars to seal. Makes 3 pints. Good for pancakes and topping on ice cream.
Remove casing from Italian sausage; crumble sausage into large skillet. Add pork sausage and ground beef. Add the onion and green pepper. Cook thoroughly, stirring constantly, until meat is browned. Drain well on paper towels; also wipe the skillet. Then return meat mixture to skillet. Add seasonings and mix well. Heat through until hot, then stir in cheese until melted. Remove from heat.
Cook applesauce until thick; dissolve candies in hot water and add jello. Stir to dissolve candies and then add applesauce. Chill.
Rinse frozen peas in hot water (steam if you use fresh peas). Combine vegetables and nuts with sour cream and dressing. Toss gently and add pimiento. Chill and serve.
Place 2/3 cookies in bottom of a 9 x 13-inch pan. Cream together margarine and cheese until smooth. Blend in Cool Whip and add dry pudding. Blend until smooth.
Cream butter until fluffy; add sugar gradually, creaming mixture until light and fluffy. Add eggs one at a time, beating well after each egg. Blend in remaining ingredients. Pour or spoon into a well-greased and floured 10-inch tube pan. Bake at 325° for about 1 hour and 25 minutes or until cake tests done.
Mix all ingredients in large mixing bowl, except 1 tablespoon of vegetable oil. Heat the tablespoon of oil in large iron	skillet until very hot. Pour batter into skillet. Bake in 350° oven	about 50 minutes or until done and golden brown.
Crush cookies in a large bowl. Combine ice cream and Cool Whip and add to cookies. Mix well. Spread into rectangular pan and freeze until firm. Cut into serving size squares. Store in freezer. Serves 8.
Place graham crackers (broken in halves) on cookie sheet. Sprinkle pecans over crackers. Melt margarine and butter; stir in sugar until dissolved. Pour over crackers. Bake 10 to 12 minutes (no longer) at 350°. Remove from cookie sheet while still very warm.
Mix the first 4 ingredients by hand until smooth. Add apples, raisins, soda, vanilla, pecans, flour, salt and cinnamon. Bake at 325° for 50 minutes in a long pan (12 x 9-inch).
Prepare pudding. Set in refrigerator. Cut cake in bite size pieces. Drizzle Kirsch over cake pieces. In a clear bowl with straight sides layer x 3: 1/3 cake, 1/3 pudding mix and 1/3 cherries. Top with toasted almonds.
Beat egg; stir in oil and milk. Add dry ingredients and form into a ball. Roll out on floured board and dry well. Noodles can then be cut and shaken loose.
Place carrots in water in pressure cooker. Add salt and cook 6 to 7 minutes. Cool cooker at once. Melt butter in frypan and brown. Add bread crumbs; cook until crumbs are brown. Add lemon juice. Pour over drained carrots and sprinkle with parsley.
In a small pan, combine butter or margarine, honey and mustard. Remove chicken skin. Heat remaining ingredients. Place chicken on a shallow pan and pour sauce over. Bake 1 to 1 1/2 hours, basting frequently (uncovered).
Rinse catfish with water and pat dry. Next, prepare ingredients; lightly salt and pepper catfish to taste. Next, take minced garlic and spread over top of catfish fillet (1/2 teaspoon to each or more desirable to taste). Cut lemon and sprinkle juice over catfish. Spray baking dish with no stick spray. Place in preheated oven at 350°. Bake approximately 1/2 hour or until catfish is light golden brown on top.
Cream butter and sugar. Add flour. Mix well. Stir in vanilla and nuts. Drop by spoonful on greased cookie sheet. Bake at 325° for 20 minutes. Sprinkle with powdered sugar.
Combine all ingredients in an ice cream freezer and finish filling with milk. Freeze and enjoy. This ice cream is more like a sherbet.
Melt margarine. Let cool. Add sugar. Mix. Add all other ingredients. Pour into pie crust. Bake at 350° for 40 to 45 minutes.
Heat oven to 350°. Melt butter in a small saucepan. Coat bottom and sides of a 12-cup Bundt pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.
Heat oven to 425°. Cook and stir sausage, onion, green pepper and seasoning until brown. Drain off fat. Stir in sauce, olives, mushrooms and 2 tablespoons Bisquick. Heat to boiling, stirring frequently. After cooking for one minute, pour into 13 x 9 x 2-inch pan. Spread with pepperoni.
In four separate bowls, dissolve each package of gelatin in 1 cup of boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into an oiled or sprayed fluted tube pan. Chill until almost set, about 30 minutes.
Hand chop carrots and celery, use scissors for green onion tops. Set oven to 325. Put casserole pan with heavy cover in oven to heat. A heavy casserole with a tight fitting cover works best. Meanwhile, in a sauce pan, melt margarine and add rice. In another pan heat the consomm and water, just before it starts to boil, pour rice and margarine into consomm. Take hot casserole out of oven and pour rice mixture into it. Return to oven and bake 35 minutes. Serves 10 - 12.
Cream together sugar, oil and eggs. Add vanilla and peanut butter and cream until smooth. Add flour. Pour into 13 x 9-inch pan and bake for 30 minutes at 350°.
Prepare manicotti conventionally as package directs and drain. combine ricotta cheese with next 5 ingredients. Fill each manicotti shell with about 1/3 cup cheese mixture. (Can split shells to make this easier.) Arrange shells in 7 x 11-inch baking dish. In medium pan, cook mushrooms covered on high for 2 - 3 minutes until tender-crisp. Drain and discard liquid. Stir mushrooms into spaghetti sauce. Spoon sauce over shells. Shield 2 long sides of baking dish with 2 inch wide strips of smooth foil. (I don't do this). Cook covered on high 8 minutes; discard foil and rotate dish. Cook covered 4 - 6 minutes more until hot and bubbling. Let stand covered for 5 minutes. Serves 4.
Combine all ingredients, except egg slices in a medium bowl and stir to blend. Spoon into 10 x 6-inch baking dish. Bake at 325° for 25 to 35 minutes or until bubbly and heated through. Garnish with egg slices.
Combine potatoes and onion in casserole. Mix soup with enough milk to make it suitable for blending. Pour over the potatoes and onion. Cover top of mixture completely with thin slices of American cheese. Sprinkle liberally with grated Parmesan cheese and paprika. Use salt and pepper to taste. Bake in oven at 350° to 375° for 1 1/2 hours. Serves 4 to 5.
Pour rice and water in baking dish. Place chicken on rice. Pour soups over chicken. Do not dilute. Cover. Bake 1 1/2 to 2 hours at 350°.
Combine 1/4 ketchup, egg, crumbs and onion pad. Put beef over mixture and mix well. Pat the beef mixture on wax paper into a 10 x 6 pan. Spread remaining ketchup over meat within 1/2 inch of the long sides and 1 1/2 on the small sides. Top with mustard and relish. Place 4 slices of cheese on top then set remaining cheese aside. Roll up loaf jellyroll style on wax paper. Then seal seems and ends well. Place loaf, seam side down, in a greased pan. Bake at 350 degrees for about 45 minutes. Return loaf if cheese is not melted on top for 5 minutes. Let stand for 10 minutes before slicing.
Cook and debone chicken breasts. Dice chicken and apples. Add bananas and drained pineapple chunks. Add nuts. Mix well with desired amount of lite Miracle Whip. Serve on lettuce bed.
Cream sugar and shortening. Use an electric mixer and beat in eggs, one at a time. Then beat in extracts. Combine flour, salt and baking powder. Combine dry mixture and creamed one. Make round balls about 2 inches across. Place balls on ungreased cookie sheet and bake in a 400° oven for 12 to 15 minutes.
In double boiler melt milk and marshmallows over hot water; cool. Stir in Cool Whip. Stir in berries. Pour in pie shell. Put in refrigerator.
Mix ingredients together. Cover with Ritz cracker crumbs. Bake at 350° for 25 minutes.
Place fruits and juice in blender and liquefy. Add water. Serves 10 to 12.
Add bouillon cubes to water and simmer 20 minutes. Add frozen broccoli and cook 30 minutes. Add chicken soup and cheese. Stir until melted. Keep fire very low so soup will not scorch on bottom.
Put potatoes in a buttered baking dish. Mix remaining ingredients and pour over potatoes. Cover. Bake at 400° for 40 minutes, then add remaining. Beat 2 eggs and 1 cup whipping cream; pour over potatoes. Sprinkle with Parmesan cheese. Bake uncovered at 400° for 20 minutes.
In a mixing bowl, dissolve strawberry Jell-O in boiling water. Add thawed strawberries, pineapple and pecans. Mix well. Pour 1/2 of mixture into an 8 x 12-inch or 9 x 13-inch container. Refrigerate until set. Spread softened sour cream over set mixture. Pour on remaining mixture. Let set, then enjoy! (If not using sour cream, pour in pan all mixture and set.)
Combine corn, sour cream, eggs and oil in a bowl. Beat well. Stir in corn meal with baking powder. Pour in a buttered (greased) 10-inch skillet and bake at 400° for 30 minutes or until done.
In a large bowl, pour all ingredients, but rice and raisins. Beat well. Add cooled rice. Pour in pie dish and sprinkle raisins on top.
Mix pudding and milk with mixer. Let set for a few minutes to set up, then fold in Cool Whip and sour cream by hand. Layer bananas and vanilla wafers, then pudding mixture. Keep layering until pudding is used up.
Cook butter, flour and milk until thick, stirring constantly. Add chicken broth, half and half and garlic powder. Add broccoli. Cover and cook over medium heat until hot. Reduce heat to simmer. Cook 1 hour.
Cook the beef according to the package directions on the taco seasoning package. Add the cream cheese to this mixture during the last 5 minutes of cooking time. Let cool. Cook the pasta according to the directions on the box. Drain, then toss with the margarine. Fill the shells with the meat mixture and place in a casserole dish. Top with the taco sauce, crushed chips and cheese. Bake in a 350° oven for 30 minutes. After cooking, top with the sour cream, lettuce, scallions and tomatoes.
Combine ingredients and mix well. Season to taste with salt and pepper. Chill at least 2 hours before serving. Swirl in blender for smoother dip, if desired. Serve with raw vegetables or wheat crackers.
Line a large baking sheet with foil. Put cocoa, corn syrup and whiskey in a medium-size saucepan; stir over low heat until melted and well blended. Remove from heat. Stir gingersnaps and walnuts into whiskey mixture; allow to cool slightly. Roll pieces of mixture into balls about the size of a walnut, then flatten into even rounds. Place on baking sheet. Refrigerate 1 to 2 hours or until firm.
Mix sugar and cornstarch; add water and bring to a boil for 3 minutes. Add Jell-O. Cool and add 4 cups of fresh sliced peaches. Pour into 2 baked and cooled pie shells.
Combine all ingredients in container of an electric blender; blend just until smooth. Place well-greased muffin pans in a 425° oven 3 minutes or until a drop of water sizzles when dropped in them. Remove pans from oven; fill each muffin cup half full with batter. Bake at 425° for 15 minutes. Reduce heat to 350° and bake an additional 12 to 15 minutes or until popovers are firm. Serve immediately. Yield: 1 dozen.
Cut up the chicken and season with salt and pepper. Heat fat in soup kettle. Add chicken and ham; cover tightly and let simmer for 10 minutes. Add onion, green pepper, parsley, tomatoes and okra. Now, add boiling water and let simmer for 2 hours. Serve in a tureen. Accompany with a bowl of rice. Or serve in soup bowls with a mound of rice. Crabs, oysters or shrimp may be substituted for the chicken.
Select boneless roast (4 to 6 pounds). Slit sides and top at 3-inch intervals and stuff with pieces of chopped onion, bay leaf, salt, pepper, ground cloves and allspice. Pour vinegar to cover meat. Leave in a covered dish for 12 hours or more. To cook, lift out meat, coat with lard and flour and brown on both sides quickly. Pour on the same vinegar, cover and cook for 20 minutes to the pound. Slice and serve hot or cold.
Cook butter and sugar over medium-high heat until color of brown paper bag, about 7 minutes (never remove from heat when yellow). Stir in almonds. Pour into 9 x 9-inch pan. Spread melted Hershey bars on top. Sprinkle walnuts over top. Cool and break into chunks.
Combine yogurt and cereal; mix lightly. Add raisins, carrot, sugar, oil and egg whites; mix well. Combine dry ingredients and add to cereal mixture; stir just until moistened. Spoon into paper-lined muffin cups, filling each almost full. Bake at 400° for 18 to 20 minutes or until golden brown. Makes 1 dozen. Prep time: 15 minutes. Bake time: 18 to 20 minutes.
Stir all ingredients and pour into prepared pie crust. Bake at 325° for 30 minutes.
Blend all ingredients together well. Put into 2 greased bread pans (9 x 5 x 3-inch) and bake at 350° for 1 hour. You'll love it!
In a bowl, combine 1/4 cup cornstarch, flour, salt, 1/4 cup water, egg and 1/4 cup chicken broth; beat until smooth. Dip pork into batter. Fry in deep, hot oil until golden. Drain; set aside.
Into a saucepan, put dates, nuts, salt, water and oleo. Boil 1 minute; cool. Add Rice Krispies. Shape by teaspoonful into ball. Roll into coconut. Place on wax paper.
In a large bowl, combine apple pie filling, brown sugar and cinnamon. Stir in the nuts. Spread 1/2 the mixture in pie crust and refrigerate remaining mixture.
Melt butter or margarine and add blended sugar and meal. Add eggs, vinegar and vanilla. Add nuts and raisins (if used) and mix well. Pour into unbaked pie shell. Bake approximately 1 hour at 325°. The top will be a golden brown. Makes 6 servings.
Mix all ingredients, except sour cream, for 2 minutes, then add sour cream. Bake at 375° for 45 to 55 minutes.
Cook linguine according to package direction and drain. Run cold water over it. Cut up onions, cucumbers and tomatoes in small pieces. Add Salad Supreme and Catalina dressing. Mix well. Chill.
Drain salmon, reserving liquid; set salmon aside. Add enough water to salmon liquid to make 1 cup. Pour into 3-quart casserole. Add soup and water; mix well. Stir in shells, salmon, celery and lemon juice. Mix bread crumbs and butter. Sprinkle over top. Sprinkle with paprika. Bake in 350° oven for 1 hour, until shells are tender.
Mash cottage cheese.	Separate eggs. Beat egg yolks and add to cottage cheese along with sugar, butter, cream and flour. Beat egg whites until stiff and fold into mixture. Pour into unbaked pastry shell. Sprinkle with cinnamon, sugar and nutmeg to taste. Bake at 350° for 30 to 45 minutes.	Time of preparation: 15 minutes. Serves 6 to 8.