HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the spices in a bowl. In another bowl, cream the butter with a fork, adding 3 teaspoons for the spice mixture, the mint and the parsley. Add garlic to the butter with the salt; mix well. Set aside to allow the flavors to mellow at room temperature.
Brown beef; drain. Add barbecue sauce, sugar and onions. Place each biscuit in ungreased muffin pan pressing dough up sides to edge of pan. Spoon mixture into cups and add a little cheese in each cup. Bake 10 to 15 minutes in 400° oven.
Mix together stuffing mix, melted oleo, broth, chicken, celery, onion and salt. In a separate bowl, mix eggs, milk and soup. Place first mixture in a 9 x 13-inch greased pan or a casserole dish. Pour second mixture over it. (May refrigerate at this point and bake the next day.) Bake, uncovered, at 325° for 45 minutes. Sprinkle with grated cheese and bake 10 more minutes.
Saute first 8 ingredients. After sauteing these ingredients, mix altogether with spices and meats. Bake at 350° for 45 to 50 minutes.
Cook pasta 8 to 10 minutes; drain. In saucepan, cook onion and garlic in butter until tender. Add tomatoes, parsley, broth, oregano, basil and salt. Bring to a boil; add broccoli. Cover and simmer 4 minutes. Add pasta to tomato mixture. Turn into an 8 x 8 x 2-inch baking dish. Bake, covered in 375° oven for 15 minutes. Sprinkle with cheese. Bake, uncovered, for 5 minutes more. Makes 6 to 8 servings.
Pour oil into skillet. Add onions, garlic and bay leaves. Saut over moderate heat until onions are golden, stirring constantly. Add the peppers, then season with salt and pepper. Cook over brisk heat for about 10 minutes, stirring frequently. Add tomatoes to skillet and cook for another 15 minutes. Then serve.
Fry bacon. Place on a napkin to drain. Remove all but a small tablespoon of grease from a frying pan. Place onion in grease. Lightly brown. Heat tomatoes in a small pan. Put onions and bacon (now diced) into tomato pan. Salt and pepper to good taste and bring to a boil. Taste again and add salt and pepper as needed. Boil spaghetti until tender but not soft or mushy. Put spaghetti in colander and strain with hot water poured over. Put spaghetti into pan again and add tomato sauce. Fini.
Mix all ingredients until crumbly. Press into 9 X 13 pan. Bake at 350° for 15 minutes.
Strain zucchini through cheesecloth to drain excess water. Combine all ingredients except buns. Shape into six patties. Heat oil. Fry patties until brown, turning once. Split buns and toast.
Heat oven to temperature recommended for corn bread. Brown meat; drain. Add Ro-Tel, beans and corn. Heat to boil (bubble). Mix corn bread by package directions.
Preheat oven to 325°. Grease and flour two 8-inch round cake pans. Cream butter and sugar with mixer; add egg yolks and mix thoroughly. Combine flour, baking powder and salt. Add dry ingredients to egg mixture alternately with milk. Pour into cake pans. Set aside while preparing meringue. Beat egg whites until foamy but not dry. Gradually add sugar by tablespoon until all is used. Add vanilla. Divide meringue and spread over unbaked cake batter. Sprinkle with nuts. Bake 20 to 25 minutes, being careful not to overbake. Cool. Cut into wedges to serve. Top with sweetened, sliced peaches. Garnish with whipped cream.
Grind crackers, dates, marshmallows and nut meats through the grinder. Mix well with cream. Form into a log and place in a cool place until ready to serve. Slice and serve with whipped cream.
Beat eggs until light. Add oil, sugar, zucchini, vanilla and nuts. Mix lightly, but well. Add flour, salt, soda, cinnamon and baking powder. Mix until blended in one bowl with electric mixer. Put in two loaf pans. Bake one hour at 325° to 350°.
In large bowl mix nuts, coconut and dry Jell-O. Add Eagle Brand Milk and vanilla, and work with a wooden spoon until well mixed. Cover and chill 1 hour. Pour water in small bowl; color green with food coloring. Add almonds and color deep green. Sift almonds onto paper towel to dry. Shape chilled mixture into strawberries (using 1 teaspoon for each), roll in red sugar, and dip ends is green sugar. Use the almond sliver for the stems. Makes about 85 candies. Store in airtight container or in the refrigerator.
In a small skillet, saute onion until clear; add tomato sauce and water, simmer for 10 to 15 minutes. Cook macaroni as directed; drain. In a buttered baking dish layer the macaroni and cheese starting with the macron i. When finish layering, pour tomato and onion mixture over it. Bake for 30 to 35 minutes for 350°.
Combine flour, salt and baking powder. Beat eggs with milk; add melted Crisco and whole kernel corn. Combine two mixtures lightly. Drop from a tablespoon into shallow Crisco heated to 365°. Fry until brown and cooked in center.
Mix altogether; pour into large, greased loaf pan. Bake at 350° for 40 minutes. Cool. Frost. May be frozen without frosting. Also good with Cool Whip or whipped cream.
Mix milk, dressing, sugar, salt and pepper; set aside while you shred cabbage.
Heat oven to 375°. In a large bowl, combine cake mix, oil and eggs. Stir by hand until thoroughly moistened. Stir in decorator sprinkles from cake mix. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake for 6 to 8 minutes or until lightly browned. Spread frosting over cookies. Makes 3 dozen.
Beat eggs. Add sugar; beat well until creamy, then add vanilla. Add graham crackers, then nut meats, then dates. Pour in prepared pan (grease bottom of 9 x 13-inch or 4-sided cookie sheet and put wax paper on it and grease wax paper). Pour on wax paper and bake 30 to 35 minutes in 350° oven. Let cool for 10 minutes. Turn upside down; peel off wax paper.
Brown the ribs a little in pressure cooker and drain off fat. Add balance of ingredients and cook about 15 minutes at 15 pounds pressure. Open and simmer until tender enough.
Mix ingredients together. Drop by teaspoonful on baking sheet. Bake at 350°. Frost when cool.
Melt chocolate in top of double boiler. Add salt and nuts. Drop from tip of teaspoon onto wax paper. Set aside to harden.
Blend ingredients; pour into greased and floured loaf pans (2). Bake in preheated 325° oven for 1 hour.
Mix ingredients together. Bake in a 1 1/2-quart casserole dish. Bake for 1 hour, covered, at 350°. Bake the last 10 minutes, uncovered.
Break up ladyfingers and line bottom of trifle bowl. Pour sherry over ladyfingers. Cover ladyfingers with raspberry preserves. Cover preserves with raspberries. Distribute peaches over entire layer of raspberries. Spread cooked and cooled custard over peaches. Distribute sliced bananas over custard. Spread whipped cream over bananas and garnish with cherries and almonds. Refrigerate until ready to serve.
Layer onions and cucumbers in a jar or bowl. Combine remaining ingredients and pour over vegetables. Refrigerate overnight, stirring or inverting jar several times.
In a small saucepan, place vinegar, water, margarine, Texas Pete, Worcestershire sauce, salt and pepper. Bring to boil. Marinate the chicken for 2 to 3 hours before grilling for better flavor. Brush sauce on chicken on prepared grill, skin side up, about 8-inches from heat. Cook, turning and basting liberally with sauce every 5 to 10 minutes, probably only have to cook for 30 to 40 minutes or until fork can be inserted with ease. Makes 4 servings.
Fry bacon and let cool. Cover beans with hot water. Salt and pepper to taste. Cook 20 minutes, then add potatoes. Cook until potatoes are	done. Add water if beans get to low on water.
Mix well and store. To prepare, use 1/3 cup of mixture and fill with hot water.
Place partially thawed raspberries, egg whites, sugar, lemon juice and Amaretto into a large mixing bowl and beat with an electric mixer at high speed for 15 minutes. Whip cream until stiff, add vanilla and brandy, then fold cream and almonds into raspberry mixture. Pour into a pie shell and freeze for at least 4 hours. Decorate with chocolate hearts or chocolate sprinkles. Serves 12.
Mix all ingredients together. Line a cake tin with wax paper and pack in tin. Seal airtight and let set in refrigerator for 1 week. This can be put into any size can or box as long as it is airtight. Fruit cake can be kept as long as a year.
Place sausages on a rack in a baking pan; bake at 350° for 15 minutes, or until lightly brown. Cut into 1-inch pieces; set aside.
Mix thawed hash browns, 1/2 cup margarine, onion, soup, milk, sour cream and cheese. Stir thoroughly. Spoon into greased casserole dish. Crush cereal and stir in rest of the margarine. Sprinkle this on top of the casserole. Bake for 50 minutes at 350°.
Brown ground beef in skillet; drain fat. Put beef in crock-pot. Brown bacon and onions; drain. Add to beef. Add all remaining ingredients to crock-pot. Stir well; cover and cook on low 4 to 6 hours.
Cut broccoli into small flowerets and add rest of ingredients. Mix well, cover and refrigerate. Will keep for several days.
Mix together in a large mixing bowl the flour, sugar, salt, soda and cinnamon, then add the oil, eggs, applesauce and vanilla. Beat 5 minutes at medium speed. Pour into a greased and floured Bundt pan and bake at 325° for 1 hour. Has better flavor if cooked a day or two before eating. Very moist; keeps well. Freezes well. Good plain or frosted.
Melt fat in heavy saucepan. Add onion, garlic and bay leaf. Cook gently 5 minutes or until lightly browned. Add rice and salt. Stir. Add other ingredients. Stir and bring to a boil; taste and season. Cover and simmer for 5 minutes. Place in 375° preheated oven. Bake, uncovered, for 30 minutes. When cooking, remove bay leaf and bell pepper. Serves 6.
Slice as many vegetables as you want and put on Italian bread. Pour dressing over the whole loaf. Cut into individual sandwiches and serve. To make an individual serving, cut a piece of Italian bread off and use less dressing.
First mix sugar and cocoa. Mix well. Then add milk. Stir and then add margarine, stirring constantly. Boil for 2 minutes. Then take off heat and add vanilla, peanut butter and oatmeal. Spoon out on aluminum foil. When cool, it will set and will be able to be picked up and eaten.
Mix all ingredients, except ketchup, well. Shape into loaf pan. Spread ketchup evenly on top of loaf. Cover with foil and bake at 350 degrees for 45 minutes. Uncover and cook another 10-15 minutes or until meat starts to break apart.
Place cucumbers and onions in 2 tablespoons salt. Let stand for 3 hours. Drain well. Pack pickles and onions in a large jar. Pour liquid over pickles and refrigerate.
Mix the dry ingredients. Mix shortening, bananas, milk, water and vanilla. Add to dry ingredients; beat 2 minutes. Add eggs; beat 2 minutes. Add chocolate chips. Fill muffin cups 1/2 full. Bake for 20 minutes at 375°.
Cook until thick and meat done. Put in 13 x 9-inch pan. Add 16 ounces cheese (your choice). Cover with 3 cans crescent rolls. Bake at 350° until rolls are light brown, dish out, upside-down.
Cut cauliflower and broccoli into bite-size pieces in a large salad bowl. Mix remaining ingredients together. Serve over cauliflower and broccoli.
Mix oleo, dates, sugar and egg together and cook over low heat, stirring constantly for 10 minutes. Remove from heat and then add vanilla, Rice Krispies and pecans. Let cool. Shape into balls and roll in coconut.
Boil macaroni first, then rinse. Mix in a bowl the macaroni, butter, salt, pepper, eggs and all 3 cut up cheeses just enough to blend in. Pour milk in almost covering the macaroni. Use Longhorn cheese, sliced in squares and lay on top of macaroni. Sprinkle paprika on top. Preheat oven to 350°. Bake in oven, in casserole dish, for 45 minutes on bottom rack first; halfway through, bake on top rack to brown.
Drain pineapple, reserving 1/2 cup juice. Put chunks and vegetables in large bowl. Set aside. Combine reserved pineapple juice with soy sauce, olive oil, brown sugar and seasonings. Bring to boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mix. Cover and refrigerate for at least 1 hour, stirring occasionally. Remove pineapple and vegetables from marinade and reserve marinade. Place vegetables, pineapple and mushrooms on skewers. Grill for 20 minutes or until soft. Turn and baste with marinade.
Combine Cool Whip with yogurt; add strawberries and mix well. Seve as a dip with fresh fruit. Recipe can be halved.
Layer vegetables in glass bowl in order listed. Mix mayonnaise and sugar. Spread on top of salad. Put cheese and bacon on top of mayonnaise mixture. Cover with plastic wrap, then aluminum foil. Refrigerate overnight.
Pan-boil chicken approximately 30 minutes or until tender with the garlic, cloves, onions, salt and basil. Remove chicken and take flesh from the bones. Strain the water the chicken was boiled in and save 2 cups for tamale mix. Chop chicken and onions (it was cooked with) and combine with chiles, olives, sugar, chili powder and salt to taste. Mix in sour cream. Place mixture in a casserole pan and top with grated cheese. (Preheat oven to 375°.) Cook until top has browned.
Cream together butter, sugar and cocoa. Add eggs. Mix dry ingredients together in a small bowl. Add dry ingredients to butter mixture, alternately with water, beating after each addition. Fold in shredded apple.
Preheat oven to 350°. Mix together in one bowl, brown sugar, water, beaten eggs and vanilla. Add in melted butter. In separate bowl, mix together flour, baking powder, baking soda and salt. Add both mixtures together, then add chocolate chips and nuts. Put in greased cake roll pan and spread evenly. Bake for 20 minutes in 350° oven.
Melt caramels and evaporated milk together slowly and set aside. Combine German chocolate cake mix and melted margarine. Put 1/2 cake mixture in a greased and floured 13 x 9-inch pan. Bake at 350° for 6 to 7 minutes.
Dissolve Jell-O in 2 cups boiling water. Add cranberries and stir well. Let set in refrigerator. Mix cream cheese, sour cream and powdered sugar together and add vanilla. Fold in Cool Whip and top with pecans and cherries.
Preheat oven to 350° (moderate). Combine all ingredients except chicken in saucepan, place over heat, and simmer for 5 to 10 minutes. Place chicken in large baking pan. Pour half of the barbecue sauce over chicken and bake uncovered for about 45 to 60 minutes. Baste with remaining barbecue sauce every 15 minutes during cooking.
Prepare and bake cake per directions on box in sheet pan. Poke holes in cake with handle of wooden spoon when cake is done. Pour Eagle Brand over cake. Pour strawberries and juice over cake. Refrigerate. Top with Cool Whip when ready to serve.
Mix all together. Pour in pie shell. Bake at 350° for 30 minutes.
Beat eggs until frothy. Add sugar and oil. Beat well. Add remaining ingredients and beat 5 minutes at moderate speed. Pour into 2 greased loaf pans. Bake at 350° for 45 minutes to 1 hour. Cool in pans 15 minutes, then remove.
Add salt to egg whites. Beat until fairly stiff. Add sugar gradually. Add vanilla and fold in nuts. Drop by large serving spoon onto greased cookie sheet. Make hole in middle. Bake for 50 to 60 minutes in 250° oven until firm and dry. Fill with anything you like: whipped cream with Heath bar shavings is very good. Make any size you want by varying size dropped, so long as you make shell for filling.
*Two 6.5 ounce cans of chopped clams with juice may be substituted for 40 small clams.
Butter an 8-inch square baking pan. Mix corn syrup, brown sugar and salt in saucepan and boil. Remove from heat; add peanut butter, stirring until smooth. Cool for 5 minutes. Stir in vanilla and cereals. Before firm, add chocolate chips. Stir until blended. Press into buttered pan and chill. Cut and serve.
Melt in a double boiler the marshmallows, milk and lime Jell-O. Cream and add cream cheese; add pineapple, Cool Whip, pecans and mayonnaise. Stir constantly until all ingredients are well mixed. Pour into a mold and refrigerate.
Wash chicken and place in roasting pan. Mix other ingredients and pour over chicken. Bake 1 1/2 hours or until done in a 350° oven. (marinate some during baking.) Good!
Combine the juices. Boil water, sugar and spices together for five minutes. Cool and strain out spices. Add spiced syrup to juices. Chill thoroughly.
On greased cookie sheet for each candy arrange 4 pecan halves in 4 point star. Spoon about 2 teaspoons hot caramel mixture over nuts almost to cover. Let stand until caramel is set. Spread about 1 teaspoon chocolate on center of each turtlette. Let stand until set. Store in airtight place.
Mix all together and form balls placing them on cookie sheet. Flatten with glass dipped in sugar. Bake in 350° oven for 12 minutes.
Brown meat and onion. Add rest of ingredients, except cheese and tortillas. Simmer a few minutes.
Mix water, jello and lemon juice until dissolved. Then mix remaining ingredients. Chill.
In a saucepan, bring the sugar, cocoa and milk to a boil, continue to boil for 30 seconds. Remove from the heat and stir in the peanut butter, butter, vanilla and oatmeal, mix well. Drop onto waxed paper and allow to cool. Makes 3 dozen.
Mix together and pour into glass baking dish or 6 individual dishes; place dish in pan of water in the oven when baking. Bake on slow oven at 300° until set. May be served with whipped cream.
Drain green beans. Brown meat and onion together. Add seasonings, tomato	soup and beans. Mash potatoes; add milk, egg and butter. Place meat mixture	in greased casserole. Spoon mounds of mashed potatoes over meat mixture. Bake in a moderate oven at 350° for 30 to 35 minutes.	Makes 6 servings.
Mix milk, eggs, salt and mustard. In 9 x 13-inch casserole, layer bread and cheese, ending with cheese. Pour milk mixture over. Bake at 350° for 1 hour. Crumbled bacon may be spread over top before baking. Recipe can be made the night before and baked in morning.
Melt oleo. Brown the rice in the oleo. Add celery and onion. Cook on low heat 20 minutes or more. Add 2 cups beef bouillon liquid and 1 can mushrooms. Bake in casserole 1 1/2 hours at 300°. Serves 8.
Mix all ingredients in covered casserole. Bake 5 hours at 250° or 2 1/2 to 3 hours at 325°.
Have a heavy piece of foil, 30 x 18. Place onion soup mix in center of foil, then place pork roast on soup mix. Fold over and seal. Place into a 9 x 13 pan. Cook at 300° for 3 1/2 hours. Then remove roast to plate and make gravy with the drippings, flour and water.
Heat oven to 350°. Grease a 7 x 11-inch baking pan and place apples in bottom. Combine cinnamon, salt and water; sprinkle over apples. In a separate bowl, pinch together the flour, sugar and margarine until the mixture resembles corn meal. Place on top of apples. Bake for approximately 40 minutes, or until the topping is bubbly and lightly golden. Serve with Cool Whip, whipped cream or French vanilla ice cream while still warm. Serves 6.
Sift 2 cups flour and powdered sugar. Cut in butter until creamy. Press into greased 9 X 13 baking pan and bake 325 degrees for 20-25 minutes. Beat sugar, eggs, and juice. Sift together 1/4 cup flour and 1/2 teaspoon baking powder. Add to egg mixture. Pour over baked crust. Bake again 325 degrees for 25-30 minutes. Cool; sprinkle with powdered sugar and cut into squares.
Combine the cornmeal, flour, baking powder, salt and sugar. Combine the egg yolk, milk, vanilla and melted butter. Stir into the dry ingredients until they are thoroughly moistened. Beat the egg whites until stiff and fold into the batter carefully. Pour into a 3-quart shallow baking pan that has been buttered well. Bake at 350° for 30 minutes or until it tests done. If desired, two 8-inch square pans may be used.
Chop cabbage into large casserole dish (2 to 3 quarts). Add seasoning and margarine. Cover and microwave for 15 to 20 minutes (microwave temperatures may vary). Delicious and low calorie.
Combine all ingredients. Add well beaten eggs last. Pour into a large shoe box lined with wax paper. Bake 3 1/4 hours at 350°.
Mix zucchini, egg yolks and rest of ingredients except egg whites. Beat egg	whites	stiff and fold into zucchini mixture. Fry to golden brown. If necessary, use more flour.
Crush 24 cookies; save 1/2 cup. Press in a 12 x 9-inch pan.
Boil and drain noodles. Prepare cream sauce from butter, flour and milk. Cook until thickened, stirring constantly. Remove from heat. Add mustard, lemon juice and soup base to taste. Combine noodles, crabmeat, broccoli and mushrooms. Divide into 2 (6-inch deep) steam table pans. Add sauce to both. Bake at 350° for 1 hour.
Mix in top of double boiler the milk, sugar, cornstarch, vanilla flavoring and egg yolks. Put aside egg whites for later use. Cook on medium heat until mixture thickens, stirring often. Beat egg whites; add sugar a little at a time until stiff. Layer in casserole dish the wafers, bananas, pudding. Makes 3 layers of each. Add meringue and brown in oven at 350°.
Combine sugar, water and syrup. Boil to 290°. Remove from heat and add desired flavoring and food color. Stir only until blended. Pour onto lightly oiled cookie sheet. Cool slightly and score in squares or cool completely and break into small pieces. Dust in powdered sugar. Store in covered jars.
Cream first nine ingredients together. Add milk and flour. Roll out on cheesecloth or pillow cases. Sprinkle with sugar lightly. Cut out and bake at 350°.
Blend baking mix and milk. Turn onto surface dusted with baking mix and knead about 20 times. Pat or roll 1/4-inch thick in rectangle 8 x 14-inch. Spread with soft margarine and sprinkle with sugar and cinnamon mixture. Roll as for jelly roll. Cut into 1-inch pieces. Place in prepared pan. Bake 15 minutes in a preheated 425° oven. Use a greased 13 x 9-inch pan or muffin pans. Makes 15 rolls. Serve warm.
Melt 2 tablespoons of butter in skillet; add coconut. Stir constantly on low heat until golden brown. Spread coconut on absorbent paper to cool. Cream 2 tablespoons of butter with cream cheese. Add milk and sugar alternately, beating well. Add vanilla; stir in 1 3/4 cups coconut. Spread on tops and sides of cake layers. Sprinkle with remaining coconut.
Cook Karo syrup and sugar on High for 4 minutes. Add peanuts and cook on High for 4 more minutes. Add butter and cook on High for 1 1/2 minutes. Add vanilla and baking soda. Stir well and pour on greased cookie sheet.
Mix first three ingredients. Press in 9 x 13-inch dish. Bake 10 minutes at 350°. Cool.
Combine 1 1/2 cups flour with yeast. In saucepan, combine milk, water, oil, sugar and salt. Heat until warm. Add to flour and yeast. Beat at medium speed until smooth; blend in eggs and add 1 more cup flour at lowest speed. Stir in remaining flour. Use 2 coffee cans, grease really good (13 ounce size). Cover with lids, let stand in warm place. When rises almost to top, bake 30 minutes or so at 375°.
Heat the applesauce. Add the jello and 7-Up. Put in mold and chill.
Mix flour, sugar, pineapple, egg and vinegar over medium heat until thick. Cool. Fold Cool Whip with mixture, apples and 1/2 cup peanuts. Sprinkle the rest of peanuts on top.
Brown hamburger, onion and green pepper. Drain off grease; boil noodles in salt water and drain. Add chicken soup, corn and meat mixture. Mix and bake 1 hour at 350° in a 2-quart casserole.
Blend together first 3 ingredients, then add next 3. Press mixture into a 1 1/2 quart glass pan and freeze overnight. Serves 12 to 16.
Break wings into separate parts. Arrange in 13 x 9-inch pan. Top with sugar and garlic powder and soy sauce. Bake, uncovered, at 325° for 1 1/2 hours. Stir several times. These are sweet, not hot!!
Heat tortilla until soft. Spread pinto beans on tortilla. Spoon on salsa and green chilies. Place lettuce leaf in center of tortilla with cucumber slices and sprouts. Roll up to enclose fillings.
Preheat oven to 375°. Scrub squash. Cut in half lengthwise; remove seeds and stringy fibers. Arrange, cut side down, in shallow baking pan. Surround with 1/2-inch of hot water. Bake for 30 minutes. Combine remaining ingredients; pour off excess liquid from baking pan. Turn squash, cut side up. Pour sauce into cavities; bake 15 minutes, basting now and then with sauce. Enjoy!
Steam fish in/over boiling water, containing spices. Chill fish; break into small pieces and set aside.