HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim roast of any fat. Place in roaster and cover the top with the chopped onion. Combine the rest of the ingredients in blender until finely chopped. Pour over the roast and cover. Bake 3 hours or until done. There will be a lot of juice and the meat will be easy to slice. Place on hard rolls and ladle juice over. Enjoy!
Combine all ingredients; mix thoroughly. Fill greased muffin tins to top. Bake at 425° for 20 to 25 minutes. Serve hot. Yields 12 muffins. May also be cooked in 8 x 8-inch square pan.
Slice cookie dough and place on pizza pan that has been sprayed with nonstick cooking spray. Pat dough over top of pizza pan making sure no openings are left. Bake according to package directions, but only until light tan in color. Set aside to cool.
Mix onion, broccoli, cheese and bacon. Toss with dressing of sugar, mayonnaise and vinegar. Refrigerate overnight.
Melt cheese in microwave. While still hot, add other ingredients; stir well. Refrigerate. Serve with your favorite crackers.
Put cucumbers whole in a brine of 12 cups water and 1 cup salt for 3 days. After 3 days, take out of brine and rinse in cold water. Cut cucumbers in 1/2-inch pieces. Boil 2 cups water, 1 quart vinegar and alum the size of a walnut. Put pickles in and boil 7 to 10 minutes. Drain and throw away liquid. Next, boil allspice, celery seed, mixed spice, 1 quart vinegar and sugar. Pour over pickles and let stand overnight. Drain off liquid and boil again for 20 minutes. Pour over pickles that have been put in pint jars and seal. Very crisp and tasty.
In a large kettle, heat butter and olive oil and in this brown the meat. Add the green pepper, garlic, onion, mushrooms, tomato paste, tomatoes, Worcestershire sauce, Angostura Bitters, sugar, wine, salt and pepper to taste, celery salt, bay leaves and a generous dash of cayenne pepper. Cover and cook slowly for at least 3 hours.
Combine all ingredients. Mix well. Shape into 4 patties, 3/4-inch thick. Place patties on cooking grate and cook according to time given for hamburgers.
Mix all the ingredients and pour into 2 graham cracker crusts. Store in refrigerator.
Cream sugar and butter until light and fluffy. Add eggs, one at a time, beating after each. Sift flour and soda together. Sprinkle mace on this. Add flour alternately with sour cream. Add flavoring. Pour in a large greased tube pan. Bake 1 hour and 10 minutes at 320°.
Let marinate for 24 hours. Drain off. Roll in flour and deep fry. Don't overcook.
Beat eggs. Add remaining ingredients. Stir well. Grease and heat waffle iron. When hot, spoon brownie mixture onto waffle iron.
Place sugar, cornstarch and water in saucepan over low heat. Stir constantly and cook until mixture is thick, then cool. Beat egg whites until stiff. Add cooled sugar mixture and beat well. Spread over pie filling and bake 20 minutes or until browned at 350°.
Brown beef. Drain. Add sauce and seasonings. Mix well. Flatten each biscuit with a rolling pin. Press into well-greased cupcake tin (spray with Pam). Fill each one with beef and top with cheese. Bake at 400° for 10 to 12 minutes. Makes about 10 cups.
Salt and pepper brisket. Slice onion and place on top of brisket. Mix beer, brown sugar and flour. Pour over meat. Bake 4 to 5 hours.
Slice apples, unpeeled. Mix remaining ingredients and use as a dip for the sliced apples. Tastes just like old fashioned caramel apples.
Combine first 3 ingredients, stirring well. Carefully drop batter by tablespoon into deep hot 370° oil. Fry 1 1/2 minutes or until golden brown. Yields 2 dozen.
Melt Jell-O in cup of hot water. Cream the cheese and mayonnaise. Add pineapple, lemon juice, Eagle Brand milk and Jell-O and mix together. Pour in pan and chill for several hours. Cut into squares and serve.
Melt butter, add rice and stir constantly. Put in casserole dish and add soup. Cook 45 minutes at 350°. Can add mushrooms, almonds, peppers and onions toward the end of cooking.
Brown meat and onion. Add enchilada sauce and soups. Tear tortillas in small pieces. Add tortillas and 3/4 of cheese to meat mixture. Stir well and simmer 20 minutes. Cover with remaining 1/4 of cheese; simmer until cheese melts.
Saute bacon drippings, flour, onions and garlic until onions are transparent. Add shrimp, okra, water and tomatoes. Simmer 5 minutes. Add rest of ingredients and simmer until done. Serve over rice.
Cream oleo and sugar. Blend egg and vanilla. Add dry ingredients. Drop by teaspoon on cookie sheet. Bake at 375° for 8 to 10 minutes.
Prepare cake mix according to directions and bake in a 13 x 9-inch pan. While cake is baking, prepare topping.
Thaw to room temperature and remove parts bag from inside. Wash off the chicken and pat dry with paper towels. Coat chicken with soft margarine. Place in crock-pot. Take dried mint in hand (approximately 1/2 to 1 teaspoon). Crush and sprinkle over chicken. Take dried onions and coat chicken generously. Cover completely. Turn on low for 8 hours.
Beat all ingredients in medium bowl. Serve with vegetable dippers and assorted crackers, if desired. Makes 3 1/2 cups. Prep time: 10 minutes.
Cook broccoli as directed; drain. Add 1/2 stick margarine to broccoli and add Velveeta cheese; mix well. Pour in buttered casserole.
Combine stuffing mix. 1/2 cup juice, water and butter; add salt and pepper to taste. Let stand for approximately 5 minutes. Wash and lay the chicken breast out. Mound a large helping of stuffing mixture in the middle. Wrap with a piece of bacon, secure with a toothpick. Place on a slightly greased cookie sheet. Mix 1/3 cup orange juice and honey, pour over top of each stuffed breast. Bake at 350° for 40 minutes.
Heat the water to boiling. Add the rice. Salt to taste. Cook on low for 20 minutes. Add a little more water if needed. Then add the tomatoes and beans. Heat through and serve.
Mix beans, chilies, olives and add salsa to taste. Heat in microwave until hot. Sprinkle cheeses on top. Heat until melted. Serve with chips.
Preheat oven to 350°. Place butter in 13 x 9-inch pan and put in oven to melt. Mix milk, sugar and egg together. Pour into heated pan. Add fruit cocktail with juice and spread evenly. Heat in oven until brown on top.
Grate cheese and mix with combined dry ingredients. Cut in butter and blend well. Roll in small balls, place on cookie sheets, flatten with fork and top with a pecan half. Bake at 375° for 10 to 12 minutes. Makes 10 1/2 dozen.
In large bowl, mix all drained fruits and bananas. Fold in pie filling. Mix pudding mix and milk until smooth. Fold into fruits, bananas and pie filling and chill.
Saute first 3 ingredients and brown roast. Cut slits in roast and fill with mixture. Pour can of chicken broth over roast and bake at 350°, basting occasionally. Bake, covered, until last 30 minutes or so. Thicken the liquid (chicken broth) and it makes a delicious gravy. This is easy and really delicious.
Drain pickles and cut into strips. Mix together celery seed, sugar and horseradish and pour over pickles. Let marinate overnight.
Blend cheese with butter. Sift together flour, salt and paprika. Add cheese mixture and mix well. Pinch off a small amount of the dough; flatten in the palm of your hand and wrap the dough around each olive. Freeze. Do not thaw before baking. When ready to bake, place cheese balls on baking sheet and bake in a preheated 400° oven for 15 minutes. Makes 5 dozen.
Form beef into patties. Slice onion and place slices on beef. Sprinkle with salt and pepper. Place on foil and cook in oven at 350° for 1 hour.
Place chicken breasts, parsley and chopped carrot in a pot. Salt lightly. Cover with water and bring to a boil. Cook until tender (approximately 45 minutes). Remove chicken and cool. When thoroughly cool, remove skin and bones. Shred meat in medium bowl.
Mix 3/4 cup flour, sugar, salt and yeast. Heat milk, water and margarine to 120°. Gradually add to dry ingredients and beat 2 minutes at medium speed of mixer. Add 1/4 cup flour and beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. Turn out on floured board and knead 2 to 3 minutes. Divide dough into 12 pieces. Shape into balls and place in greased round pan. Let rise 30 minutes. Place rolls in cold oven and turn oven to 375°. Bake 20 minutes or until done. Serve warm.
Combine all ingredients in a Dutch oven. Bring to a boil. Reduce heat, cover and simmer 1 hour or until split peas are cooked through. Remove bay leaf before serving. Makes 10 (1-cup) servings.
Cook on stove sugar, cocoa, milk and butter for 1 minute until all ingredients are dissolved. Remove from heat and add vanilla, salt, peanut butter and oatmeal. Drop by tablespoons onto cookie sheet or wax paper.
Put ribs in pan. Mix rest of ingredients and thin out with a little water. Pour over ribs. Cover with foil. Bake at 350° for 2 hours.
Dice all of the ingredients into very small pieces. Mix with lemon juice (fresh is best) and lime juice (about 3 large lemons and 1 large lime). Add salt and pepper. Chill and serve. You can keep this in a Mason jar in the fridge for a long time. The longer it sits, the hotter it gets.
Place lamb on a greased rack in a greased or foil-lined pan. Combine all Sauce ingredients in a saucepan and simmer 5 minutes. Roast lamb in a 350° oven until done, allowing 25 minutes per pound, plus 25 minutes extra. Baste lamb often while baking. Water may be added to pan to prevent scorching. Turn roast and use most all sauce. Remove roast to platter, allowing to set at least 20 minutes before slicing.
Beat egg white and water until frothy. Coat nuts with this mixture. Next, mix the remaining ingredients and the nut mixture; mix all ingredients well. Spread covered nuts on a cookie sheet and bake for 15 minutes. Turn over with spatula and bake another 15 minutes. Bake at 325° to 350° depending on your individual oven.
Cut each chicken breast horizontally to make 2 thin slices. Coat with flour. Heat margarine in 12-inch skillet over medium-high heat. Cook chicken and garlic in margarine 4 to 6 minutes, turn once, until chicken is brown. Add wine or apple juice and lemon juice; sprinkle with pepper. Heat until hot. Sprinkle with capers. Garnish with strawberries and parsley.
Grease casserole. Combine corn with egg, salt, sugar, cracker crumbs and milk. Place in casserole. Dot with butter and pepper. Bake in preheated oven at 350° for 35 to 40 minutes.
Cook rice (wash well). Add other ingredients and mix well. Place in glass dish and place in pan of water. Bake at 350°.
Mix first 6 ingredients; put in greased 3-quart casserole. Top with cheese and paprika, if desired. Bake 40 minutes at 350°. Serves 8.
In a large skillet, mix Chef's Blend and garlic; cook 2 to 5 minutes until lightly browned. Add both cans of cream of mushroom soup and 1 can of water or broth and cook until bubbly. Add carrots, okra and celery; mix and stir well, continuing cooking. Add lemon juice, Tabasco and crabmeat. Add broth, enough to cover mixture and cook until carrots and okra are crunchy. In a casserole dish layer 1 cup cooked rice. Spread mix over rice and sprinkle Parmesan cheese and bread crumbs. Bake until mix is piping hot.
Mix all ingredients together. Pour into square baking dish or a pie plate. Bake in 325° oven for 1 hour or until golden brown and firm.
Mix graham cracker crust according to package directions. Press in 8 x 8-inch dish. Chill while beating filling. Mix together cheesecake mix and whipped topping mix. Add milk. Beat at high speed until very thick. Slice layer of bananas on graham cracker crust. Spread filling over bananas. Add layer of pineapple on filling. Cover with Cool Whip. For large dish, double measurements.
In medium skillet melt small amount of margarine. Layer corned beef and cheese on bread and toast in skillet until browned. Add generous helping of kraut, Russian dressing and onions, if desired. Enjoy!
Combine cake mix, yogurt, egg and margarine in bowl. Beat until blended. Stir in nuts and chips. Drop on ungreased cookie sheet with teaspoon 2-inches apart. Bake 12 to 15 minutes.
Mix all ingredients together. Bake at 350° for 30-35 minutes, or until all liquid is absorbed.
Brown meat and onion. Add spaghetti sauce and salt. Heat thoroughly. Layer in very large casserole dish half the noodles, half the sauce and half the cheese. Repeat layering. Bake at 350° for 1 hour. Recipe can be halved.
Simmer all ingredients (except ham) for 1/2 hour. Add ham and cook slowly until thick, approximately 1/2 hour.
Combine juices and 7-Up in punch bowl. Stir well. You may want to add a little sugar. Add sherbet and serve.
*Nuts should be very fine, because the bread does not cut well if the nuts are too large pieces.
Cream the sugar and shortening together; beat until light and fluffy. Add eggs one at a time; beat after each one. Add flour. Beat in lemon extract and 7-Up. Pour batter into well-greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes. Top with crushed pineapple, if desired.
Cook vinegar and rhubarb 20 minutes. Add the remaining ingredients and cook slowly about 1 hour. Bottle and seal. Makes about 4 quarts.
In food processor fitted with steel blade, break 3 or 4 slices of bread into bowl at a time and process to coarse crumbs. As processed, remove to a large bowl. Cut onion into eighths. Wash celery and cut into 1-inch pieces. Process vegetables until finely chopped. Heat butter in skillet and add vegetables and seasonings; cook over low heat about 10 minutes. Add to bread crumbs and mix well. With plastic blade, combine egg and stock. Mix into bread crumbs. Use as a stuffing for turkey (or a roasting chicken if the recipe is halved and 1 small egg is used).
Brown hamburger. Add onion, green pepper, salt and pepper. Add taco seasoning mix and water. Stir and simmer. Spread hamburger mixture over a layer of corn chips. Cover with cheese slices and bake at 350° until cheese melts.
Mix the Eagle Brand milk and lemon juice together well. Add the nuts, coconut, crushed pineapple and juice and Cool Whip. Mix all together well. Pour into a cracker crumb pie shell. Sprinkle coconut on top; let set. Makes 2 pies.
Mix the first 5 ingredients together and cook in a saucepan until thickened like pie filling. Add the pecans and bananas to mixture. Pour into 3 baked and cooled pie crusts. Top with whipped topping, whipped cream or ice cream.
Beat cake mix, butter, oil and eggs together for 4 minutes. Mix juice in the mixture, then fold in the oranges. Bake at 350° for 30 minutes.
Combine all ingredients in a saucepan. Let stand 5 minutes. Heat to a boil, stirring occasionally. Simmer until apples are tender (approximately 12 minutes). Serve warm with a sprinkle of nutmeg and a scoop of vanilla or French vanilla ice cream. Serves 8.
Scald milk in double boiler; add sugar, flour, cocoa and salt and blend well, stirring until thick and smooth (20 minutes). Beat egg yolks and pour a bit of hot mixture into this and return to double boiler for 5 minutes. Add vanilla and cool. Pour into baked pie shell. Top with meringue.
Mix water, sugar and food coloring in a skillet and stir until it boils. Add nuts and boil until all sugar mixture is taken into nuts. Pour nuts on a lightly buttered pan and bake 15 minutes at 250°. You may use almonds instead of peanuts.
Mix together the ingredients and bake at 325° for 1 hour. Cool and frost.
Cover raisins with water and bring to a boil. Cream lard and sugar. Add eggs. Sift together dry ingredients and add to creamed mixture. Add raisins, water and oatmeal. Nutmeats may be added. Drop by teaspoon on well-greased cookie sheet.
Remove ice cream from freezer and allow to soften slightly. Crush cookies until fine crumbs. Using a glass baking dish, spread a thin layer of cookie crumbs in bottom. Spread softened ice cream on top of crumbs. Do this until ice cream and cookie crumbs are gone. Spread a generous layer of Cool Whip to "ice" your ice cream cake and garnish with cookie crumbs. Place cake back into freezer until ice cream is again firm. Enjoy!
Mix all ingredients together well. Bake in cake pan at 375° for 1 hour. May not take whole hour, depending on oven. Test for doneness with toothpick.
Prepare brownie mix according to package directions for fudgy brownies. Grease a 9 inch round baking dish. Bake at 350 degrees for 38 - 42 minutes. Cool for 10 minutes. Invert onto serving dish. Cool completely. Melt the chocolate chips, add to softened margarine in a medium sized mixing bowl. Stir until smooth. Spread over the brownie. Refrigerate for 30 minutes. Just before serving top with whip cream.
Strain can of chicken rice soup. Reserve juice for gravy but add thick parts to meat mixture. Mix well. Shape into small balls and brown. Place in baking dish. Add 1 can cream of mushroom soup to drippings and juice from chicken rice soup with enough water to make 1 can. Blend well and pour over mixture. Bake at 350° for 45 minutes covered and another 15 minutes uncovered. Serve over rice or noodles.
Make the Jell-O; add sugar and set aside to cool. Prepare all other ingredients and mix together. Put into bowl or containers which you want to serve from. Stir occasionally as it begins to jell, so it will be thoroughly mixed.
Spread cream cheese in microwavable dish. Layer chili on top of cream cheese. Layer green chilies over chili. Heat in microwave until hot. Put grated cheese on top. Heat again in microwave until cheese is melted.
Beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla. Gradually add dry ingredients and spices. Stir in nuts. Pour into bread pans which have been greased only on the bottoms. Bake at 325° for 60 to 80 minutes. Cool 10 minutes. Remove from pans and cool completely. May be used as bread or frosted and served as cake.
Grind together onion, cheese, pepper and bacon. Spread on top of English muffin halves. Broil in oven until topping becomes bubbly.
Mix beef, bread crumbs, egg and onion. Shape into 24 meatballs. Brown meatballs, drain drippings. In the same pan stir in soup and water. Cover and cook over low heat for 20 minutes stirring often. Serve with rice.
Mix cake mix, one egg and melted butter. Pat out in 13 x 9 x 2-inch pan. Mix powdered sugar, cream cheese and 3 eggs; pour over cake mixture. Bake in preheated 400° oven for 40 minutes. Cut into squares after cooling.
Cook cake as directed in two 9-inch pans. Let cool 3 hours. Slice each layer in two, making 4 layers.
Mix first 6 ingredients together and beat with electric mixer until smooth. Add next 3 ingredients. Pour batter into greased and floured Bundt pan. Bake at 325° for 55 minutes. Use toothpicks for doneness. Let cool; remove from pan. Keep covered with foil or Saran Wrap for freshness.
Mix soup with browned, drained hamburger. Serve on hamburger buns. Optional ingredients: 1 tablespoon ketchup, 1/2 teaspoon mustard and chopped onion.
Preheat oven to 375°. Mix crumbs, cheese and chopped almonds together. Blend butter and next 5 ingredients and spread over chicken breasts. Dip pieces in crumb mixture to coat. Put chicken in 9 x 13-inch ungreased pan and sprinkle remaining crumbs on top. Bake, uncovered, for 55 to 65 minutes. Serves 4.
Sift sugar and cocoa together. Grate cheese. Melt butter or oleo and cheese together. Pour into sugar and cocoa mixture. Add flavoring and nuts. Pour into greased 9 x 13-inch dish. Cut into squares when cool. This can be divided, put nuts in half and leave half plain. Enjoy!
In greased 9 x 13 pan, sprinkle nuts, coconut and chocolate chips. Blend margarine, powdered sugar and cream cheese and set aside. Mix German chocolate cake mix as directed and pour over nuts, coconut and chips. Drop cream cheese mixture by spoonfuls over cake mixture as evenly as possible. Bake at 350° for 50 to 60 minutes. Can be spread with icing if you wish.
Whip the cream cheese until smooth. Mix in the Eagle Brand condensed milk until smooth. Add the sour cream and mix well. Finally, add the lemon juice and vanilla. Bake in a preheated 350° oven for 8 minutes.
Set aside 2 cups of bread flour. Combine 1 1/2 cups flour, sugar, salt, yeast, cheese and herbs. Heat water and 4 tablespoons butter until hot to the touch. Stir into dry mixture. Stir in egg and only enough reserved flour to make a soft dough. Knead until smooth and elastic. Then cover and let dough rest about 10 minutes. Roll into 12-inch square on lightly floured surface. Brush with 2 tablespoons melted butter. Cut into 25 squares. Overlap squares in greased, fluted tube pan. Let rise until doubled. Bake at 375° for 20 to 25 minutes.
Mix taco seasoning mix	with melted margarine.	Mix all other ingredients together in large bowl and coat with margarine mixture. Spread on cookie	sheet in single layer.	Toast in 200° oven, stirring frequently, until done.
Combine vinegar, water, 1 cup sugar and 2 teaspoons cinnamon. Stir over low heat until sugar dissolves. Cook over medium heat 20 minutes. Mix flour, baking powder and salt. Cut in shortening; stir in milk with a fork until a soft dough forms. Roll out into a rectangle about 1/4-inch thick. Combine remaining sugar and cinnamon and sprinkle over dough. Dot with 2 tablespoons butter. Roll up, starting at long side. Cut crosswise into slices about 1 1/4-inch thick. Place cut side up close together in deep baking dish. Dot with butter. Pour hot vinegar mixture over rolls. Bake 30 to 40 minutes at 375°. Serve hot with cream. Makes 8 servings.
Slice cucumbers, grate carrots and chop onions (including tops). Combine all ingredients. Great as a separate salad or used over tossed salad!
Mix well. Bring to a boil. Simmer 10 minutes. Add 2 1/4 tablespoons cornstarch in 1/2 cup water. Stir and cook until clear. Serve with ham.
Have cooked potatoes cooled, cubed and mixed with chopped celery and hard-boiled eggs before making the dressing.
Cut cheese in 1-inch strips. Clean peppers in running water, be careful not to break peppers. Put peppers on paper towels and pat dry. Put strips of cheese inside peppers and set aside. Beat egg whites until fluffy and stiff; add yolks, keep beating. Add flour and mix well. Have frying pan ready with oil on medium heat. Dip peppers in egg mixture until covered. Fry until golden brown on all sides. Drain on paper towels. Serves 6.
Drain juice from cherries and add water to juice; bring to boil. While doing this, add sugar to cherries. Pour juice into jello to dissolve. Add cherries and nuts and refrigerate.
Mix all ingredients, except butter and cracker crumbs, and put into a 9 x 13 greased baking dish. Sprinkle combined cracker crumbs and butter over top and bake at 400° for 30 minutes.
Brown hamburger meat in large saucepan. Add Worcestershire sauce, tomato puree or sauce, onion soup mix and seasonings. Cover and simmer 30 minutes. Add carrots and simmer 30 minutes. Add potatoes and simmer 30 minutes. Add cans of vegetables all at once and simmer until heated, 15 minutes or so.
Mix together first 9 ingredients and spread in a 9 x 13-inch baking dish. Sprinkle grated cheese over chicken mixture and top with crushed potato chips. Bake at 350° for 25 minutes.
Beat eggs slightly. Cream 10 tablespoons of sugar and butter until light and fluffy. Add eggs and mix well. Add flour, 1 tablespoon at a time, mixing well after each addition. Stir in 1 teaspoon baking powder and 1 teaspoon vanilla, if desired.
Combine the corn, beans, celery, onion, cheese, sour cream, soup and white pepper. Stir well. Spoon into lightly greased 8-inch square dish. Combine butter, almonds and stuffing mix in a bowl. Toss gently. Sprinkle over casserole. Bake, uncovered, at 350° for 45 minutes.
In large pan, bring potatoes, onion, chicken broth and water to a boil; simmer for 30 minutes. Add salt, pepper and bacon grease. Add remaining ingredients. Whisk to remove any lumps. Heat thoroughly but do not boil. Top with shredded cheese and crumbled bacon. Sprinkle with thyme and marjoram, if desired.
Spray 9 x 13-inch pan with Pam. Layer crescent rolls; pinch separations together. Next layer hash browns and mushrooms, if desired. Crumble bacon, sausage or ham over hash browns. Scramble eggs, salt and pepper and pour over all. Bake at 350° for 45 minutes. Check after 1/2 hour for doneness.
Saute onion and celery in pan. Add soup and wine. Add a little milk if too thick. Fold in shrimp. Heat slowly and serve over cooked rice. For color, you can add peas or leave them out. Serves 4.