HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove papery outer skin from garlic. (Do not peel or separate cloves.) Cut top off garlic heads, leaving root end intact. Brush with oil. Sprinkle with basil and oregano. Wrap each bulb in heavy-duty foil. Bake at 425° for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes. Squeeze softened garlic into a small bowl. Add lemon juice and mix well. Rub over the roast. Place roast in a shallow roasting pan. Arrange potatoes, carrots and onion around roast. Pour water into the pan. Sprinkle meat and vegetables with salt and pepper. Cover and bake at 350° for 1 1/2 hours, uncovered. Bake 1 1/2 hours longer or until or until meat thermometer reads 160°. Baste often. Cover and let stand for 10 minutes before slicing.
Mix the dry milk and water together and heat to 112°. Add the yogurt to each quart. Keep warm until yogurt is made, 3 to 12 hours, depending on temperature. Don't heat over 115°.
In a large baking dish, combine beans and Karo. Cut bacon strips in half and cover beans. Bake at 325° for about 30 minutes. Easy to make for a church supper.
Mix seasonings and marinate well. Bake, turning occasionally, at 325° for 1 hour. Serve with rice.
Mix the first 3 ingredients. Add strained plums. Sift flour and cinnamon together. Add to mixture, beating well for about 2 minutes on medium speed. Add nuts. Bake in greased and floured pan at 325° for 1 hour and 15 minutes. Frost with Cream Cheese Frosting.
Preheat oven to 325°. Place chops in shallow baking dish. Top with pineapple and orange juice. Bake at 325° for 1 hour, uncovered. Serves 4.
In a 2-quart saucepan, stir together cranberries, sugar, corn syrup and orange juice. Stirring occasionally, bring to a boil over medium heat. Reduce heat and simmer 5 minutes or until cranberry skins pop. Remove from heat. Stir in orange sections. Cover; refrigerate several hours. Just before serving, stir in pecans.
Mix the first 6 ingredients together. Add the rest of ingredients. Bake in a 350° oven until done.
Combine soup and broth; mix well. Heat to boiling. Remove from heat, add chives, mushrooms and cheese; stir until cheese has melted. Spoon half the rice into a 3-quart buttered casserole or individual casseroles; top with half the chicken and then half the sauce. Repeat with remaining rice, chicken and sauce. Sprinkle pimiento over top. Bake at 350° for 30 minutes. Makes 8 servings.
You can use 1/2 teaspoon each: cinnamon, nutmeg and lemon extract.
Grease two 8 x 4-inch loaf pans. Preheat oven to 325°. Combine flours, wheat germ, baking powder, salt and nutmeg. In large mixer bowl, with electric mixer on medium, beat eggs with sugar until light and thick. Beat in mayonnaise. Alternately beat milk and banana with flour mixture into egg mixture just until moistened. Fold in 3/4 cup of the coconut and fruit bits. Pour into loaf pans. Sprinkle each with 1/4 cup of the remaining coconut. Bake 1 1/2 hours or until cake tester inserted in center comes out clean. Cool completely on wire rack after letting cool in pan 10 minutes.
Place in a baking dish by layers. Cover and bake at 350° for 1 1/2 to 2 hours. Uncover the last 15 minutes of cooking.
Combine cream cheese and salad dressing. Mix to blend. Stir in remaining ingredients. Put in individual molds or a pan. Seal and freeze. Serve before fruits thaw. Serves 8.
Combine all ingredients except pretzels in a large Ziploc bag. Add pretzels. Shake. Let sit 10 minutes. Bake in a single layer on a cookie sheet at 350° for 8 to 10 minutes.
Cut boned pork loin in half lengthwise. (If tenderloin is thick, cut it in half and remove membrane.) Mix remaining ingredients, except oil, in a large bowl, stirring until sugar and salt are	nearly dissolved. Add pork pieces stirring to coat well. Marinate 1	hour or more. Then add 1 tablespoon oil (to give pork a shiny glaze.) Marinate at least 3 hours longer or overnight, turning pork occasionally. Place pork on a rack with roasting pan underneath to catch drips. (Add a small amount of water in bottom of the pan for prevent burning.) Bake at 425° for about 20 minutes. Reduce the heat to 325° and continue roasting 30 to 35 minutes turning pork occasionally.
Spray a 13 x 9 inch pan with Pam. Layer zucchini, then cheese. Sprinkle generously with rice, then with cheese. Repeat for three layers. Dilute soup with 1 can of water, mix well and pour over ingredients. Sprinkle generously with bread crumbs and top with sliced bacon. Bake at 350° for about 1 hour uncovered. Test for doneness.
Brown meat in a skillet and put in crock-pot. Brown onions slightly in skillet. Add crumbled, cooked bacon, onions and remaining ingredients to crock-pot. Mix well. Cover and cook on high until heated through. Reduce to low and cook 4 to 9 hours.
Beat oleo and Crisco for 4 minutes. Add sugar and beat for 4 more minutes. Add flour, one tablespoon at a time, and beat into sugar and Crisco mixture. Add milk and beat for 4 minutes. Add vanilla and mix well.
Dissolve yeast in lukewarm water. Pour boiling water over shortening. When cool add to the yeast mixture; then add eggs and sugar. Sift flour and salt together and add to first mixture. Mix in flour until dough is stiff but still sticky. Turn dough out on lightly floured surface; knead just enough to handle good. Place back into bowl that has been greased. Brush top with melted shortening. Cover and let rise until double. Make into favorite shape rolls and let rise again.
Mix well the vanilla wafers, peanuts and margarine and press into the bottom of a 9 x 13-inch cake pan. Bake at 350° for 10 minutes.
Put the beef in a large boiler and then cover 3/4 of the meat with water. Add the seasoning that comes with the meat. Cook on medium heat for 2 hours. Then add veggies. Cook until vegetables are tender; about 30 minutes.
Blend mayonnaise and sugar in softened cream cheese. Fold in cranberry sauce. Add crushed pineapple and nuts. Add Cool Whip. Freeze at least 6 hours or overnight in a mold or an 8 x 8 pan. Serves 8 to 10.
Add 2 teaspoons to one cup. Store in refrigerator in an airtight container.
Cream together first 3 ingredients. Put in a low dish. Layer next 5 ingredients. Top with Mozzarella cheese. Serve with corn chips or potato chips.
Combine first 7 ingredients in glass or plastic container. Place steak in marinade, turning to coat completely. Marinate at least 4 hours or overnight. Barbecue or broil until each side is browned on the outside but rare in the center. Cut steak diagonally across the grain into thin slices.
Place lemonade in a large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping, whipping until smooth. Spoon mixture into pie crust. Freeze until firm, 4 hours.
Place onion in crock-pot. Add chicken. Mix remaining ingredients and pour over chicken. Cook on low for 7 to 9 hours; high for 3 to 4 hours. Good served over hot buttered spaghetti. May also be cooked in the oven.
Grind zucchini and onion; add salt. Let stand overnight; drain, rinse in cold water; drain. Combine vinegar, nutmeg, peppers, sugar, dry mustard, cornstarch and turmeric. Bring to a boil; add zucchini and cook for 30 minutes. Stir often. Ladle in hot jars and seal. Place in canner, cover jars with hot water. Boil for 10 minutes.
Pop corn and put in grocery bag with soda. In a pan, mix brown sugar, margarine, syrup and salt. Boil for 2 minutes. Put in bag with popped corn and shake.
Preheat oven to 325°. Saute onion, garlic and pepper in butter. Wash rice. Combine with sauteed ingredients. Add mushrooms that have been drained. Add the broth. Put in medium casserole dish and add the pecans. Cover and bake at 325° for 1 1/2 hours.
Cover mixed beans and salt with water and soak overnight. Drain. Add 5 more cups water, meaty ham hock and ham and barley. Boil slowly 2 1/2 to 3 hours. Add tomatoes, salt, pepper, sliced onion, clove garlic and juice of lemon. Simmer for 1 hour longer.
Pour the cranberries into the boiling water. Cook until cranberries pop. Let cool. Mix together the jello, water, carrots, apples, pineapple and juice and nuts. Stir all together and refrigerate. Stir a couple of times.
Peel avocado and mash with garlic powder, salt to taste and mayonnaise. Add lemon juice. Mix with onions and tomatoes. Serve with taco chips or on salad of chopped lettuce with sour cream and salsa.
Beat eggs and Crisco oil together until foamy, then add and mix sugar, cinnamon and vanilla flavoring. Sift together flour, soda and salt. Add to mixture. Add apples and nuts. Pour into long cake pan. Bake at 350° for 45 to 60 minutes.
In a 2-quart saucepan, combine all ingredients. Stirring constantly, bring to boil over medium heat. Boil for 5 minutes. Brush frequently on ham during last 1/2 hour of baking.
Wash peppers and remove seeds. Mix rice, raw hamburger, onion, garlic, paprika, egg, V-8 juice, salt and pepper together. Mix well. Spoon into green peppers. Place in large, greased roaster. Mix 2 cups water and 2 cups V-8 juice together. Pour over peppers. Sprinkle bouillon on top. Bake at 350° for 1 1/2 hours or until done.
Use juice from pineapple, add enough water to make 1 1/2 cups; bring to boil and add Jell-O and salt. Remove from heat and add next 4 ingredients. Pour into mold.
Beat with electric mixer until well blended. Stir in 2 envelopes (1 box) McCormick collection spring vegetable. Cover and refrigerate 2 hours. Arrange fresh vegetable pieces into holiday shape.
Mix all ingredients together; let set for 24 hours. Form into 1/4-inch bars and put into dryer for 6 to 8 hours.
Remove rabbit from marinade, pat dry and cut into pieces. Sprinkle with salt and freshly ground pepper and brown in hot oil. Remove and set aside. Add bacon to pan drippings; saute. Add onion, carrot, garlic and parsley. Saute until vegetables are tender. Add flour, tomato paste, rosemary, bay leaf and return meat to saucepan. Add stock and bring to a boil; add wine and simmer over low heat until tender. Serves 2 generously.
Combine in saucepan sugar, eggs and pineapple. Bring to a boil. Add jello to hot mixture and cool. Add lemon juice. Whip evaporated milk until stiff. Fold into mixture. Pour into 2 baked pie shells (could use graham cracker crust also). Place in refrigerator until congealed. Store in refrigerator.
In conventional oven: In 1 1/2-quart casserole, put soup, soy sauce and pepper. Stir in beans and 1/2 can French onions. Bake at 350° for 25 minutes. Top with rest of onions and bake 5 minutes longer.
Melt bouillon cubes in 6 cups boiling water. Add onions and potatoes. Simmer about 20 minutes, until fork-tender. Add soup. Bring to a boil. Add frozen vegetables. Simmer 15 minutes. Turn off heat. Add cubed cheese, stirring until melted.
Mix ingredients together with electric mixer until well mixed (about 2 minutes). Pour into well-greased and floured pans. Bake at 350° for 25 to 30 minutes.
Boil chicken and pull from bones. Cook noodles almost done. Add noodles and chicken soup in liquid that the chicken was cooked in. Stir this all together and let cook a short time.
In a medium bowl, combine mayo and vinegar. Stir in cabbage, tuna, carrot, green pepper and onion. Cover and chill. Just before serving, add potato chips. Toss lightly.
Combine butter, milk, sugar, and coconut. Chill 30 minutes. Shape into balls, chill again. Then dip into melted chocolate chips.
Mix together in bowl. Sprinkle garlic over top. Cover and refrigerate overnight. Next day add fresh tomatoes and mayonnaise.
Combine all ingredients, except blueberries; blend. Fold in blueberries. Spoon into greased muffin pans. Bake at 400° for 25 minutes.
Mix the crushed pineapple, sugar and pecans together and sit in refrigerator. Dissolve jello in boiling water, stir in thawed strawberries. Put in refrigerator until it begins to thicken. Fold in the pineapple, sugar and Cool Whip. Tear angel food cake into bite-size pieces. Fold into the mixture. Pour into punch bowl and top with Cool Whip. Refrigerate overnight.
Mix together first 4 ingredients; set aside. Blend shortening, sugar and eggs together at high speed. Gradually add sweet milk alternately with dry ingredients. Add nuts and vanilla. Drop by teaspoonfuls onto greased cookie sheet and bake 8 or 9 minutes at 350°. Remove from oven and place 1/2 large marshmallow in center of each cookie. Return to oven and bake 2 to 3 minutes longer. Remove from sheet. Cool and ice. Makes 9 dozen cookies.
Cream first 4 ingredients together. Add remaining ingredients. Bake at 350° for 35 minutes.
Beat egg; stir in all ingredients, mixing just to moisten. Pour into greased muffin pan 3/4 full. Bake at 400° for 15 to 20 minutes.
Put bologna and sweet pickles through a fine grinder; then add horseradish, Worcestershire sauce, onion and salt. Let stand for several hours or overnight. Serve on crackers or small breads.
Mix all ingredients; beat well and pour into lightly greased casserole. Bake at 375° for 45 minutes.
Combine in processor the flour, 1/4 pound of butter, 1/3 cup sugar, white vinegar and 1/2 teaspoon water. Press into pie or fluted edge pan. Spread bread crumbs over top of dough.
Wash potatoes and pat dry. Prick each potato with a fork. Bake potatoes at 400° for one hour or until done. Cut potatoes in half. Scoop out the pulp into a bowl. Mash the potato pulp with hot milk until fluffy. Beat in butter and green onions. Add seasonings. Fry the bacon until crisp. Crumble and add to potato mixture. Spoon potato mixture into shells. Sprinkle with both cheeses. Place potatoes on a baking sheet. Bake at 375° for 20 minutes.
Cook and stir turkey, onion and garlic in large saucepan until meat is brown and onion tender. Add tomatoes and break up with fork. Stir in tomato sauce, 1 tablespoon parsley flakes, sugar, 1 teaspoon salt and basil. Heat to boiling, stirring occasionally. Reduce heat, simmer, uncovered, 1 hour, or until mixture resembles spaghetti sauce. Heat oven to 350°. Mix cottage cheese and 1/2 cup Parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoons salt and oregano. Reserve 1/2 cup meat sauce for thin top layer.
Dissolve first 3 ingredients in the hot water. Add orange juice, pineapple juice and cold water. When ready to serve, add ginger ale.
Beat eggs and sugar until thick and creamy. Add bananas, lemon juice, vanilla, strawberries and Milnot. Pour into 1-gallon freezer and finish filling with milk. Freeze.
Saute pepper, onions and celery; mix with other ingredients. Salt and pepper to taste. Bake in casserole dish for 30 to 40 minutes at 350°. Tuna or chopped chicken may be added. Serves 8.
Cream cottage cheese. Gradually add cream cheese and beat well. Beat in sugar. Add eggs, one at a time, beating well. Stir in lemon, vanilla, flour and cornstarch. Add butter and mix until smooth. Blend in sour cream. Bake in a greased 9-inch spring-form pan for 1 hour at 325°. Turn off oven and let cake stand at least 2 hours or overnight. DO NOT OPEN OVEN FOR AT LEAST 3 HOURS.
Melt oleo in a baking pan. In a bowl, mix sugar, flour, baking powder, salt and milk. Add vanilla. This will make a soft batter. Put batter into baking pan and spoon fruit into the batter. Bake about 45 minutes, in a moderate 350° oven or until batter is brown.
Preheat oven to 350°. In a 1 1/2-quart baking dish, melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish.
Place graham cracker crumbs in lightly greased miniature muffin cups. Shake to remove excess. Cream 3/4 cup sugar and cream cheese in mixer bowl until light and fluffy. Beat in egg yolks. Fold in stiffly beaten egg whites. Pour into prepared muffin cups. Fill 3/4 full. Bake at 375° for 15 to 20 minutes or until set. Top cooled cakes with mixture of sour cream, remaining 2 tablespoons sugar and vanilla. Bake for 5 minutes longer. Garnish with red or green cherries. Yield: 24 servings.
Combine all ingredients and keep frozen until ready to serve. Cut into squares and serve on crisp lettuce.
Beat egg yolks until stiff; add sugar, salt, lemon and cream. Stir together in double boiler until thick. (Don't worry if curdles.) Cool. Beat remaining pint of whipped cream. Add to salad.
Cream sugar and butter until it becomes light lemon in color. Add eggs one at a time and beat well. Add flavor and salt; mix well. Sift flour one time. Empty can of milk into measuring cup and add water to make one cup. Add flour and milk alternately. Pour into well-greased and floured tube pan. Bake in a 300° oven for 1 hour and 30 minutes. Start in cold oven. Time could vary depending on oven.
Mix and chill. Serve in scooped out pumpernickel roll. Garnish with greenery of season. Serve with crackers or party bread.
In a large bowl, beat condensed milk whipped topping and lemon juice with an electric mixer for 2 minutes on medium speed. Stir in crushed pineapple and chopped pecans. Pour mixture into prepared pie crust. Chill several hours before serving.
Melt butter. Add coconut, powdered sugar, pecans and milk. Mix well and roll into small balls (approximately 3/4 inch in diameter). Melt chocolate chips and paraffin in the top of a double boiler. Dip each bonbon in the chocolate and place on waxed paper.
Cream butter and sugar. Add egg yolk. Sift flour, nutmeg and cinnamon together. Gradually add to butter mixture. Pat the dough into a well greased oblong pan. Add 1 teaspoon sugar to beaten egg white and brush on top of dough. Add pecans and press in. Bake at 350° for 20 minutes or until light brown. Let cool slightly. Cut into 1 x 2 inch sticks while still warm.
Mix margarine, peanut butter, graham cracker crumbs, vanilla and sugar well with hands. Roll in 1-inch balls and place on waxed paper.
Place half of the strawberries in cooled baked pie shell. With remaining strawberries, combine the sugar, cornstarch and lemon juice. Cook over medium heat until mixture boils and becomes clear. Pour over the strawberries in the pie shell and chill. Serve cold with dollops of whipped cream.
Boil sugar and water together for 5 minutes and cool. In a blender, mix orange juice, lemon juice and bananas. Combine with pineapple juice and sugar/water base. Divide into 2 containers and store in freezer until ready to use. Take out of freezer 1 1/2 to 2 hours before use. To half the amount, add 1 large bottle ginger ale or 2 bottles if using entire amount.
Cream butter and sugar. Add well beaten egg yolks. Add pineapple and nuts. Fold in egg whites, stiffly beaten. Crush wafers, putting half on bottom of pan. Add filling. Put remainder of wafers on top of liquid mixture. Let stand in refrigerator overnight.
Lay graham crackers flat and cover entire cookie sheet. Sprinkle nuts over. Boil butter and sugar for two minutes. Pour over pecans. Bake at 350° for 10 minutes. Cool and serve.
Mix cracker crumbs, sugar and oleo. Spread 1/2 of mixture in 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes. Cool. Fold marshmallows into Cool Whip. Spread 1/2 over cooled crust. Spread pie filling over mixture. Add rest of cream mixture and sprinkle last 1/2 of crumbs over top. Refrigerate.
*Or 1/2 pound Mexican Velveeta and 1 1/2 pounds regular Velveeta can be substituted.
Melt butter and marshmallows over hot water, stirring occasionally. Remove from heat. Fold in Cheerios, nuts, coconut and salt. Turn into buttered square pan (9 x 9-inch). With hand protected by a piece of waxed paper, pat mixture evenly in pan. Spread chocolate in a thin layer over the top. Chill until set, 1 hour. Cut in 2 x 1-inch bars.
Cream margarine and sugar. Add eggs, vanilla, pecans and coconut. Mix soda in buttermilk. Then add crushed wafers and mix well. Bake in oblong cake pan at 350° for 40 minutes.
Melt butter in pan. Add chopped sirloin and onion; brown. Add bouillon cube and 1/2 cup water; cover and simmer for 20 to 25 minutes on low heat. Add cream of mushroom soup, mushrooms, salt and pepper. Cover; cook for 10 minutes. Add sour cream. Take up and pour over egg noodles.
Drain pineapple, reserving 1/4 cup juice. Cut chunks in half. Combine rice, pineapple, coconut, almonds and cherries in a mixing bowl. Blend sour cream, sugar, salt and reserved pineapple juice. Pour over rice mixture. Toss lightly. Makes 6 servings.
Prepare broccoli by cutting off stems and chopping tops in small pieces, use only tops for soup. Cook broccoli, celery and onion in chicken broth until tender. Melt butter in a separate saucepan, add flour with water and stir until thickened. Add Velveeta, amount depends on personal preference. Add milk and stir until cheese melts. Add to pot with broccoli and broth. Heat carefully (don't boil) and season as desired, thicken as needed.
In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings. Bring to boil. Reduce heat; cover and simmer for 1 1/4 to 1 1/2 hours or until vegetables are tender. Add macaroni; heat through. Yields 14 to 16 servings, 4 quarts.
Place strawberries in pie crust. Mix water, sugar and cornstarch. Cook until thick. Add strawberry Jell-O. Mix and pour over strawberries. Add Cool Whip on top. Chill for 2 hours.
Cook ham in pressure cooker. Take ham from bone. Take scissors and cut ham in 1/2 to 1-inch pieces. Keep 5 quarts broth on heat, in large pan. Mix meal and flour together and add to broth until thick, very stiff and hard to stir. Turn heat off and continue to stir. Put in bread pans and cool. Cut in 1/4-inch slices. Fry in oil until brown. Serve with eggs or syrup.
Melt butter in an ovensafe bowl. In another bowl, mix milk, flour and sugar together and pour over butter. Pour peaches over mixture. Bake at 350° for approximately 45 minutes.
Place shredded cabbage in covered dish in refrigerator for several hours. Mix all ingredients, except cabbage, in order given (30 minutes before serving), pour over cabbage. Mix and chill 30 minutes. Minced onions may be added if desired. (Cultured sour cream may be used instead of whipping cream.)
Mix all together and bake at 350°, covered, for about 3 hours. Serve with noodles.
Cut the steak in strips or pieces. Place half in casserole. Top with layer of onions, green pepper (if desired), salt and pepper. Pour 1/2 can each of the soups over the steak. Add another layer of meat, onions, green pepper and the balance of the soups. Bake 1 1/2 to 2 hours at 350°.
In nonstick frypan, place butter. Melt over medium-high temperature. Add chicken. Cook, turning about 5 minutes or until brown on all sides. Add onion and cook about 2 minutes more. Add tomato, Worcestershire sauce, mustard, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer about 20 minutes more or until fork can be inserted in chicken with ease. Serve with florentine rice. Makes 2 servings.
Lay onion slices on greased flat casserole dish. Place fillets on top. Season with salt and pepper. Pour oil and wine over all. Bake at 350° (preheated) in the oven for 15 to 20 minutes, or until fish flakes easily. Top with toasted almonds. Serves 3 to 4. Serve lemon slices on side.
In medium saucepan, cook cauliflower in 1 cup water until tender. Reserve 1 cup cooked flowerets. In blender or food processor, blend remaining cauliflower and liquid; set aside. In large heavy saucepan, cook onion in margarine until tender; stir in flour. Gradually add remaining water, milk and bouillon; cook and stir until well blended and thickened. Add cheese, pureed cauliflower, reserved flowerets and nutmeg; cook and stir until cheese melts and mixture is hot (do not boil). Garnish with green onion.
Place corn in 2-quart casserole. Add sugar, flour and salt, mixing well. Add eggs, milk and butter; stir. Bake at 375° for 45 to 55 minutes. Yield 8 servings.
Boil chicken until tender; keep broth. Drain vegetables and mix with cans of soup and 1 1/2 soup cans of broth. Mix together in bowl. Chop chicken and line casserole dish. Pour vegetable mixture over chicken.
Stir sugar and vinegar together and bring to boil; allow to cool. Drain and chop kraut well. Mix oil, pepper, celery, dill seed, pimento and onion; toss and pour sugar-vinegar mixture over. Set overnight and drain.
Grease crock-pot with oil. Add macaroni and other ingredients. Stir and cook on low for 3 hours and 15 minutes. Add thin slices of cheese on top.
In large bowl, combine Velveeta and Ro-Tel tomatoes. Microwave 5 minutes. Stir and add sausage. Microwave an additional 3 to 5 minutes until dip is melted and well blended. Serve immediately with tortilla chips.