HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the first 4 ingredients and boil 1 minute. Blend in the remaining 3 ingredients. Quickly drop by teaspoon on waxed paper.
Mix ingredients together and pour into uncooked crust. Bake at 300° until crust is golden or approximately 1 hour and 30 minutes.
Line large pan with foil. Place brisket in foil. Pour 1/4 to 1/2 bottle of hickory smoke and 1 cup of water over meat. Close foil tightly. Cook slowly at 250° for 7 to 8 hours. Open foil, pour off all liquid and fat. Pour barbecue sauce and remaining ingredients over meat. Close foil tightly. Cook slowly at 250° for 2 hours.
Cook macaroni according to package directions. Drain macaroni. Rinse with cold water. Drain again. In mixing bowl, combine macaroni, cheese, celery, green pepper, peas and onion. Stir gently to combine.
In bowl, combine biscuit mix, uncooked sausage and cheese. Mix with hands until completely blended. Shape a little mixture to form a small ball (approximately 1 1/4-inches). Place on baking sheet. Bake in 400° oven for 15 minutes. Makes 3 to 3 1/2 dozen sausage balls.
Put egg in bowl and whip. Mix in potatoes. Add some flour so it will make a pancake in your hand. Fry in hot grease until brown on both sides.
Preheat oven to 325°. Cook spinach according to package directions; drain well and squeeze to remove excess moisture. Combine spinach and remaining ingredients, mixing well. Shape spinach mixture into 3/4-inch balls; place on lightly greased cookie sheets. Can be frozen before baking. Heat for 15 to 20 minutes. Yields 11 dozen.
Cook zucchini with small amount of water until just tender, about 6 minutes. Drain off water. In bowl, combine eggs, mayonnaise, onion, cheese, salt and pepper. Pour over zucchini, stirring lightly to combine. Mix crumbs and butter, sprinkle over casserole. Bake at 350° for 20 minutes. (Insert knife to test for doneness.)
Cut tortillas into wedges and place on paper towel. Microwave for 3 1/2 minutes on High, or until crisp. Remove and serve.
Dissolve yeast in 3/4 cup warm water, stir in 2 2/3 cups more warm water, sugar, salt, shortening and 5 cups flour, beat until smooth. Mix in enough flour to make the dough easy to handle. Turn dough onto lightly floured board, knead until smooth, about 10 minutes, place in greased bowl, turn greased side up, cover and let rise in warm place until double in size. Punch dough down, divide in half, roll each half into rectangle roll up, beginning at short side. With side of hand, press each end and seal, fold ends under loaf. Place seamed side down in greased loaf pan. Brush loaves with butter, bake at 425° for 30 to 35 minutes. Makes 2 loaves.
Brown ground beef with pepper and onion; drain. Add other ingredients. Cook for about 45 minutes, stirring occasionally.
Mix all ingredients together (not all of pineapple juice). Put in two unbaked pie shells. Bake for 30 to 40 minutes at 350°.
Preheat oven to 325°. Press the brick of cream cheese to the bottom of a pan. Pour the can of beans on top. Sprinkle both cheeses on top of that. Cook for 15 minutes. Serve hot with nachos.
Cream the butter and brown sugar. Add egg, sweet milk and flour, sifted with baking powder. Then add salt and nutmeats. Mix thoroughly. Drop on buttered tin and bake in moderate oven.
Cook bacon until crisp. Drain. Place salad greens in a large bowl. Arrange meat in center. Surround with shrimp. Place mounds of peas, mushroom slices and cherry tomatoes on greens surrounding shrimp. Crumble bacon and sprinkle on top of salad. Chill for an hour. Use your own Blue cheese dressing. Mix well and serve. Makes about 6 servings.
Preheat oven to 400°. Grease muffin pans or use paper baking cups. Mix corn muffin mix, egg and milk. Batter will be slightly lumpy. Let batter rest 3 or 4 minutes before filling cups. Fill muffin cups 1/2 full. Bake 15 to 20 minutes until golden brown.
Beat chicken with tenderizer and mallot. Heat oil in skillet over medium heat. In a separate bowl, beat egg and add milk. Lay out bread crumbs on a separate plate. Dip chicken in egg milk mixture, then coat with bread crumbs. Fry chicken gently until light brown. Turn and brown other side; drain. Put each piece of chicken in a casserole dish. Pour pizza sauce over chicken, then mushrooms. Finally, top with grated cheese. Bake at 350° for 20 minutes until sauce is hot and cheese melted.
In a large bowl, mix sugar, oil, vanilla and eggs; mix well. Add zucchini; stir. Add dry ingredients. Fold in nuts and raisins. Pour into 2 (9 x 5-inch) pans.	Bake in a 350° oven for 60 to 90 minutes. Top will crack when done. Test with toothpick.
Bring broth to boil. Add mushrooms, salt and pepper. Reduce heat to low. Cover and cook 4 to 6 minutes or until tender. Makes 2 cups.
Mix well. Spread in shallow 10 x 10-inch serving dish. Pour 1/2 bottle of chili sauce over the cheese mixture and spread evenly. Sprinkle over the chili sauce 1 can of crab meat, drained and top with chopped parsley. Serve with Ritz crackers and provide a butter spreader.
Put rice, dry soup mix, canned soup and water in large casserole. Mix well. Lay chicken on top and bake at 350° for 1 1/2 to 2 hours.
Mix all ingredients together. Pour over chicken or steak and soak overnight. Turn meat occasionally. Broil or barbecue meat.
Measure flour and sugar into a medium-size bowl. Cut butter or margarine into mixture with a pastry blender until mixture is crumbly. Add sour cream. Mix lightly with a fork until dough clings together and starts to leave side of bowl clean. Gather dough together with hands and knead a few times. Wrap dough in plastic wrap or wax paper; chill several hours or overnight.
In small bowl, mix together cream cheese, ham, Worcestershire sauce and pepper; stir in bell peppers. Cover and refrigerate 1 hour and serve. Makes 3 cups.
Cook macaroni and drain. Mix other ingredients together and stir in macaroni. Pour in greased casserole dish. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes.
Preheat oven to 400°. Line a jelly roll pan with heavy-duty foil. Place full layer of graham crackers in the pan edge to edge. Boil brown sugar and butter for 3 minutes.	Pour mixture over crackers and spread evenly. Bake for 5 minutes or until all is bubbling and the crackers float. Remove from oven and immediately lay Hershey bars on top. Allow to stand for a minute to soften and then spread over top evenly. Sprinkle top with chopped nuts as desired and pat to set them in the chocolate. Freeze 1 hour. Break apart to serve. May be stored in freezer for later use.
Cook potatoes in water, sugar and vanilla; have the water over potatoes. Butter your pan around the sides. Make your dough as making biscuits. Pinch off a little and pat out and line the pan with the dough that you have buttered. Put your potatoes in the pan. Put butter on the potatoes. Cover the potatoes with some more dough. When you have this covered, put more butter and sprinkle with sugar. Put in oven and cook until it is good and brown. Take out and put on top of the stove and let it boil for 10 to 15 minutes. Add 1/2 cup of milk and let it boil for another 5 minutes. When this is done, let it cool.
Melt together the cocoa, butter and shortening. Beat together the sugar and eggs; slowly stir cooled chocolate mixture into egg mixture. Then add flour, baking powder, salt and nuts. Spread in greased 8-inch square pan. Bake until top has a dull crust at 350° for 25 to 30 minutes.
Blend all ingredients together; beat 4 minutes at medium speed. Pour into greased and floured 9 x 13 pan. Sprinkle with mixture of 1/2 cup brown sugar and 1/2 cup chopped nuts. Bake at 325° for 45 minutes. DO NOT OVERCOOK. Cool 15 minutes.
Bring to a boil the large can of pineapple. Add Jell-O; cool. Add buttermilk. Let cool to jell set. Mix in Cool Whip and add nuts.
Cook celery and onion in microwave. Mix all ingredients together and simmer slowly. Serve on buns.
Dice bananas and apples and mix with grapes. No dressing needed. Serves 2.
Mix. Pour into unbaked pie shells; top with crumbs. Bake at 400° to start, then turn back to 375° for 30 to 35 minutes. Will be raised and bubbly.
Beat butter or margarine, sugar and vanilla until light and fluffy. Add flour, chips and pecans. Mix well. Drop about 1 teaspoonful of batter about 2-inches apart onto ungreased cookie sheet. Flatten each drop by pressing with the bottom of a greased and sugared drinking glass. Bake in preheated 350° oven for 10 to 12 minutes. Makes about 5 dozen.
Soften dough and pat out in pizza pan sprayed with Pam. Bake about 15 minutes until light golden brown at 350°. Cool. Mix cream cheese, sugar and vanilla. Spread over cooled cookie. Arrange fruit in colorful pattern such as large strawberry in center and around outer ring, then rings of fruits. Just before serving, put orange marmalade in bowl and add water to thin to a drizzle. Cover fruit with drizzle, cut and serve.
Cook butter, brown sugar and corn syrup until sugar melts. Pour into a 13 x 9-inch cake pan. Layer cut up bread on top of syrup mixture in pan. Mix eggs, milk, vanilla and nutmeg-cinnamon. Pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 350° for 45 minutes. Serve with fresh fruit. Serves 6.
Melt butter in a large frying pan over low heat. Add other ingredients and bring to a boil. Cook, stirring constantly, until dark golden brown. Spread onto buttered foil and let cool.
Mix garlic and all dry ingredients together. Preheat oven to 350°. Gently loosen skin on breast, starting at neck. Butter and put dry mix on. Bake 1 hour and 15 minutes.
Make gelatin in usual manner; add cold water and fruit juices. Stir in sugar. Just before serving, add ginger ale. Makes 1 gallon.
In medium sized mixing bowl, combine oats, 3/4 cup confectioners sugar, nuts, cocoa and orange peel. Add orange juice and syrup, mixing until dry ingredients are thoroughly moistened. Chill 1 hour. Shape to form 1-inch balls. Roll balls in 1/2 cup confectioners sugar; place in wax paper-lined container. Store tightly covered at least 8 hours or overnight at room temperature. Roll each ball in remaining 1/2 cup confectioners sugar. Store tightly covered. Makes about 3 1/2 dozen balls.
Cook raisins and water together 2 to 3 minutes; cool. Sift salt, soda, cinnamon and flour together. Add sugar and egg to raisins. Mix well. Add flour mixture. Bake in a greased glass pan at 325° or in metal pan at 350° for 45 minutes to 1 hour.
Brown hamburger. Add onion, then mix others together. Add hamburger and onion, pour into large baking pan. Make corn meal as you would for corn bread and spread on top of casserole. Bake at 350° until corn bread is done.
Fill ice tray with orange juice. Cover it with aluminum foil. Stick popsicle sticks in. Freeze for 1 1/2 hours. Take aluminum foil off. If not frozen, put back in freezer for 1/2 hour.
You will need 2 standard size loaf pans. Place all fruit in large heat resistant bowl. Pour over hot water with baking soda dissolved in it. Stir to break up fruit clumps; cover and set aside to cool for 2 to 4 hours.
In a large bowl, mix corn meal, flour, salt, baking powder and sugar until thoroughly combined. Make a well in center of the mixture. In a separate bowl, combine eggs, broccoli, cottage cheese and melted butter. Pour into well of flour mixture. Stir until just combined. Pour batter into a greased 9 x 13-inch dish. Bake at 350° for 30 minutes or until golden brown.
Butter baking dish. Mix 1/2 cup sugar, 1 tablespoon flour and 1/2 teaspoon cinnamon. Mix with sliced apples and put into an 8 x 8 x 2 1/2-inch baking dish. Dot with butter.
Mix everything together. Pour into a buttered 7 x 12-inch pan and bake at 350° for 45 minutes.
Brown beef and sausage, stir until melted real good. Add salt, Texas Pete and oregano (to suit taste). Spread on bread slices and bake at 350° for 15 to 20 minutes. May top with pepperoni, grated cheese, onions, green peppers, mushrooms or other topping of your choice. Makes 75 to 80 and can be frozen.
Bring raisins and water to boil. Cook 3 minutes. Cool. Sift flour, baking powder, soda, salt and spices. Cream shortening and sugar until fluffy. Add eggs and vanilla. Mix well. Stir in raisins. Gradually add the flour mixture, blending well. Stir in nuts. Drop by tablespoonful 1-inch apart on baking sheet. Bake at 375° for 12 to 15 minutes.
Mix eggs, sugars, margarine and vanilla pudding together. Add dry ingredients; mix well. Add chocolate chips and chopped nuts. Drop by teaspoon on greased cookie sheet. Bake in a 375° oven for 8 to 10 minutes.
Brown beef or chicken. Add to stock pot with remaining ingredients. Cook until potatoes are tender, and soup thickens up. Serve with warm corn tortillas.
Boil soup, chili peppers and sour cream. Remove from heat. Brown and crumble hamburger. Fill tortillas with 2 tablespoons soup mix, a little hamburger, little cheese and onion. Roll up and layer in pan. Pour rest of sauce over pan of enchiladas and sprinkle with cheese. Warm in oven about 20 minutes at 325°.
Mix and pour into 2 (9-inch) greased pie pans. Bake 40 minutes at 350°.
Cook 30 minutes after it comes to hard boil and can in clear jars. Makes about 9 to 10 quarts.
Cream shortening and sugar. Add eggs, pumpkin and water. Mix well. Add sifted dry ingredients; blend well. Stir in dates, nuts and raisins. Pour into greased and floured loaf tins. Makes 2 to 3 loaves depending on size of tins. Bake at 350° for about 40 minutes.
Dice bacon. Fry until crisp. Drain and cool on paper towels. Mix bacon, green onions and mayonnaise. Cut thin slice off top of tomatoes. Scoop out pulp. Invert and drain on paper towels for 30 minutes. Fill with bacon mixture. Refrigerate overnight.
Beat eggs well. Mix butter, sugar and salt together. Add eggs and vanilla extract to the sugar and butter mixture and pour into pie shell. Bake at 350° until set.
Brown sausage, onion and celery; drain. Drain yellow and green beans. Use whole cans of other ingredients. Mix with tomato soup and paste. Add mustard and brown sugar. Bake, uncovered, at 350° for 1 hour. (You can also do in crock-pot on high for 3 hours.) Makes a big pot!
Cover carrots with water and boil 5 minutes. Drain and cool. Into medium bowl, put salt, pepper and mustard. Beat in a little of the oil to blend with mustard. Add remaining oil, sugar, vinegar, salt, pepper and soup and beat again to blend. Stir in onion, green pepper and carrots. Cover tightly and chill overnight. Any marinade leftover may be kept in refrigerator and used as a salad dressing.
Preheat oven to 375°. In a small bowl, combine the flour, soda and salt; set aside. In a large bowl, combine the butter, both sugars and vanilla; beat until creamy. Add eggs. Gradually add flour mixture, mixing well. Stir in chocolate morsels and nuts, if desired. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 100 (2-inch) cookies.
Mix dry ingredients. Pour over crackers, then pour the oil over them. Leave on cabinet and go by and stir them all day until the oil is absorbed.
Saute onion and bacon or hog jowl together and set aside. Don't drain. Wash collard leaves thoroughly. To chop collard greens, just stack 7 to 8 leaves, roll them up and chop. It makes chopping much faster. In large pot, add collards to boiling water. They will all fit as they begin to wilt. Boil for 1 to 2 minutes after all collards are in pot. Pour off water. Cover collards with fresh water. Add all other ingredients and cook 2 hours on low to medium heat. Collards will cook down and almost all water will be gone.
Remove seeds and white portion of orange rind. Grind together cranberries and orange, the rind and all. Stir in sugar. Refrigerate in covered jars at least 2 days before serving.
Heat chili without beans with sharp Cheddar cheese. Blend well. Serve in a chafing dish with corn chips.
Put bread and cheese in buttered casserole in layers, with bread as top layer. Beat other ingredients together; pour over bread and cheese. Let stand at least 3 hours (or overnight) in refrigerator. Bring to room temperature before putting in oven. Bake in a 350° oven for 50 to 60 minutes, or until firm. Bake, covered, 1/2 of the time, then remove cover. Serves 4 as a main dish or 6 to 8 as a side dish.
Boil vinegar and sugar until dissolved. Cool. Add remaining ingredients. Store in refrigerator.
Dissolve yeast in warm water. Add milk, sugar, salt, oil and half the flour. Mix well. Add remaining flour and knead until dough forms a smooth ball. Allow dough to rise until double in size (about 1 hour). Divide dough into two loaves. Place on oiled cookie sheets. Allow to rise until double. Bake at 400° for 1/2 hour.
Preheat oven to 400°. Mix the oil, lemon juice and seasonings in a shallow casserole or 9 x 13-inch baking pan. Roll the chicken in mixture and place in pan skin side down. Put pan in preheated oven and cook until chicken is done (basting with juices).
Serve with sliced Granny Smith apples.	Also yummy with bananas and other fruit.
Place pickles in a sterilized jar. Combine ingredients and bring to a boil. Pour solution over pickles. When cool, refrigerate. Makes about 2 quarts.
In a 1 quart jar with lid, add oil, salt, poultry seasoning, pepper and egg. Mix well. Add vinegar and mix again. Brush over chicken on grill or in oven. Leftover sauce may be stored in refrigerator for about one month.
Cook lentils according to package directions, omitting salt. Drain lentils and set aside.
Bake cake according to directions; let it cool. Punch plenty of holes into cake with a fork, making sure to hit the bottom of the pan. Pour Jell-O over the cake slowly, allowing the mix to flow into the holes. Spread the vanilla pudding on top and chill. Serve cold.
Beat margarine, 1 cup powdered sugar and vanilla. Gradually mix in remaining ingredients until desired consistency.
Add potatoes and salt to 1 quart boiling water. Cook 2 minutes or until tender. Drain well. Add all other ingredients. Toss. You may garnish with 2 hard-boiled eggs (sliced), chopped lettuce, parsley and radish roses.
Heat broth and soup with oleo until melted. Remove from heat; add raw sausage, croutons, celery and onion. Rub inside of turkey with sage leaves-garlic salt mixture. With turkey in roaster, put dressing mixture on top of turkey (it falls off). Add 2 cups water. Cover with foil, making a tent. Bake at 350° for 5 hours. Remove meat from bones and mix together with dressing mixture in roasting pan. Serve on buns. Makes a lot. Delicious!
Brown beef and onions and drain. Combine cheese, soup and other ingredinets, except biscuits. Bake 10 minutes at 375°. Remove and place biscuits around sides and top. Bake 15 or 20 minutes until biscuits are brown. Serve hot.
Cook squash until tender; drain. Combine sour cream, oleo, cheese, salt and pepper. Stir over low heat until melted. Take off. Add egg, onion and sausage. Add the squash. Place in casserole. Top with bread crumbs and oleo. Bake at 350° for 20 to 25 minutes.
Mix first 6 ingredients together. Add corn muffin mix. Top with cheese. Bake at 325° for 1 hour.
Cook rice. Prepare skillet with butter or vegetable oil. Cook onions and ham. Add rice. Microwave 2 eggs and chop up into tiny pieces. Cook peas. Simmer. Add eggs and peas into the skillet with the rest of the ingredients. Simmer. Serves 5 to 6 people.
Cook macaroni. Brown beef and onion in skillet; drain. Combine and put in large, flat baking dish all remaining ingredients. Top with pizza toppings of your choice. Add cheese. Bake at 375° for 20 to 30 minutes. Serves 6 to 8.
Mix vanilla, sugar, water and egg yolks for a long time. Then sift flour and baking powder. Beat this on high speed. Add a little at a time until all is in. Then beat egg whites until stiff and fold in mixture. Bake at 300°. Makes two layer pans.
Beat the eggs. Add milk, cheese and corned beef. Stir. Flavor to taste with Lawry's and onion salt. Pour into greased 9 x 9-inch pan. Bake at 350° for 45 minutes. Serves 6.
Cook pepper for 6 minutes in boiling water. Drain and mince. Add to potato cubes. Add milk and salt. Simmer 15 minutes. Put in a buttered baking dish. Sprinkle with cheese. Bake 10 minutes at 400°. Serves 4.
Combine egg, milk, 2/3 cup cracker crumbs, 1/4 teaspoon salt and dash of pepper. Stir in corn, onion and pimento. Mix well. Turn into 1-quart casserole dish.
Mix dry gelatin into cottage cheese until well blended. Add whipped topping. May add one can of drained fruit if desired. Serves 6 to 8 persons.
Dissolve Jell-O in hot water. Add sugar. Add all other ingredients. Stir. Chill. Serves about 20 to 30 people.
In bowl, pour boiling water over raisins and baking soda. Let cool completely. In large bowl, beat eggs, vanilla and sugar together. Add flour and raisin mixture, alternating back and forth to egg mixture in large bowl.
In mixing bowl, beat eggs, milk and butter. Add flours, salt and cinnamon. Mix on low speed just until smooth. Fill greased muffin cups. Bake in preheated oven at 425° for 20 to 25 minutes or until firm, brown and lightly puffed. Sprinkle with confectioners sugar, if desired. Serve immediately.
Mix together sugar, shortening, flour, baking soda and milk. Add berries to taste. Pour mixture into square baking pan. Bake at 375° for 40 to 45 minutes, or microwave on High for 20 minutes. Texture will be like a cake. May need more cooking time. Check with toothpick in center of cake.
Prepare macaroni according to package directions; drain. In large skillet, spray pan with cooking spray. Add the ground turkey, onion, celery, salt, cumin and garlic powder. Cook until turkey is no longer pink and onion and celery are tender. Stir in the tomatoes, beans, green chilies, corn and olives. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Stir in macaroni; heat through. Sprinkle Cheddar cheese on top. Refrigerate leftovers. Serves 6 to 8.
Sprinkle flour in bottom of pan. Add brown sugar, vinegar and soy sauce. Stir; watch for lumps. Add chicken; turn to coat. Cut green pepper into slices; add to pan. Add pineapple chunks. Bake at 350° for 30 to 40 minutes, until juices run clear. Serve with rice.
Parboil pumpkin until tender, not soft. Scoop out seed, then stuff with the following stuffing. In oil, brown meat, then add onion. Add remaining ingredients. Fill pumpkin and bake, uncovered, at 350° about 30 minutes. When serving, slice pumpkin and serve with stuffing.
Wash beans. Cover with water and soak overnight. Drain beans from water. Place beans, ham bone or ham shank, onion, carrots, celery, green pepper, tomato puree and clove in large pot. Season with salt and pepper to taste. Close cover securely. Cook until beans are tender. Good with cornbread.
Heat oven to 400°. Melt margarine in a 11 x 7-inch baking pan. Add milk, biscuit mix and sugar; stir until smooth. Drop spoonfuls of filling over batter. Bake 30 to 35 minutes, until deep golden brown. The batter rises to the top as it bakes, forming a cakelike crust.
Cook pasta. Slice sausage into 1/2-inch thick pieces. Fry sausage. Reserve 1 teaspoon fat from sausage to cook onion and garlic in. Combine pasta, sausage, sauteed onion and garlic, tomato sauce, spaghetti sauce and half of the Mozzarella cheese in a 2-quart casserole. Bake at 375° for 25 minutes, covered. Uncover and sprinkle with remaining cheese. Cook for an additional 5 to 10 minutes.
Preheat oven to 350°. Mix honey, applesauce, egg substitute, vanilla and milk. Mix remaining ingredients. Add to first mixture; mix well. Pour into a large loaf pan sprayed with Pam. Bake for 1 hour, or until a toothpick comes out clean. (I just mix everything in the food processor, and it does fine.)
Fry sausage and hamburger together. Drain well. Return to pan and mix in Cheez Whiz until all coated.
Mix all dry ingredients. Add oil and buttermilk. Stir. Pour into loaf pan. Bake at 350° for 1 hour or until a toothpick comes out clean.
Grind the tomatoes, cabbage, onions and peppers into a large pan. Add salt and let stand overnight. Rinse and drain. Put the drained vegetables into a large kettle and add remaining ingredients. Bring to a boil. Boil 8 minutes, stirring constantly. Pour into sterilized jars and seal. Process in a water bath for 10 minutes. Wait 2 weeks before opening.
Open all four sticks of margarine, chocolate, milk and walnuts before you begin to have everything ready when you need it.