HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put brisket in shallow heavy pan with cover. Pour all the remaining ingredients over meat. Cover; bake at 325° for about 4 hours, or until tender. Baste once in a while. Remove cover; bake another 60 minutes, basting to glaze meat. Skim off excess fat and thicken; serve as a sauce. Makes 8 to 10 servings. Total baking time is 5 hours.
Mix sugar and cornstarch in saucepan. Blend boiling water into it gradually; then return to heat and cool slowly, stirring constantly until mixture begins to boil and thicken. Cook a few minutes, stirring constantly. (Can be cooked in the microwave.) Set aside to cool.
Cook noodles. Mix soup. Add cheese; stir until melted. Add tuna, then noodles. Season with salt and pepper. Pour into buttered dish; top with bread crumbs or bran flakes.
Brown turkey and add chopped vegetables. Add remaining ingredients and cook over medium heat for 1 1/2 hours. Serves 6. Serve with dinner salad.
Heat oven to 450°. Grease cookie sheet with butter. Combine dry ingredients. Add water and mix. Drop 1 spoonful of mixture onto cookie sheet. Sprinkle with additional sugar. Bake 10 to 12 minutes until golden brown. Serve hot. Makes 12 scones.
Blend until smooth. (Roll in nuts; optional) Makes 2 to 5 balls. Chill before serving. May freeze.
Brown beef and onion; drain. Add mushrooms and soup. Heat through. Add pepper and sour cream. Heat. Serve over cooked rice.
Butter a 13 x 9 x 2-inch baking pan. Cut phyllo in half crosswise and cut each half to fit pan. Discard trimmings. Cover phyllo with a slightly damp towel. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter. Combine coconut, Macadamia nuts, pecans, brown sugar and allspice. Stir well. Sprinkle 1/3 of nut mixture over phyllo, brushing each sheet with melted butter. Repeat procedure twice with remaining nut mixture, phyllo and butter, ending with butter phyllo. Cut into diamond shapes using a sharp knife. Bake at 350° for 45 minutes or until top is browned. Let cool completely.
In a pot place the water; bring to a boil and add the ribs. Cook until tender. In a separate pot, put the sauerkraut. Add the chopped onion and the 1/2 cup of sugar. Cook for 15 to 20 minutes or until kraut is very hot, stirring occasionally. Serve with the ribs.
Combine soy sauce, cornstarch, broth, sugar and 1 cup water. Stir thoroughly. Set aside. Melt 1 tablespoon Crisco in large skillet or wok over high heat. Add 1 minced garlic clove, broccoli, onions, celery and 1/4 cup water. Stir. Cover and cook 3 minutes. Stir frequently. Pour into large serving dish. Cover. Wipe skillet with paper towel. Melt remaining Crisco in skillet over high heat. Add 1 minced clove of garlic and ginger. Stir in chicken. Cover and cook for 5 minutes. Stir often. Add vegetables. Stir soy sauce mixture and pour into skillet. Stir until vegetables and chicken are coated and sauce is clear. Turn off heat. Serve over cooked rice. Yield: 4 to 6 people.
In skillet, cook sausage, onion and garlic until meat is lightly browned and onion is tender; drain off fat. Add ham, parsley and bay leaf; mix well. Stir in undrained beans, wine and cloves. Turn into a 1 1/2-quart casserole. Bake, covered, at 325° for 45 minutes. Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf. Serve in bowls with hot corn bread.
Melt margarine in casserole dish. Coat chicken in margarine and crushed crackers. Cover tightly with foil. Bake at 350° for 1 1/2 hours. Last 1/2 hour uncover to brown. (Pork chops can also be fixed this way.)
Layer shredded cabbage in a bowl alternately with onion rings. Top with 7/8 cup sugar. In a pan, bring vinegar, oil, sugar, salt and spices to a boil. Pour over cabbage and onion in a bowl while hot. Cover and let set in refrigerator for 4 to 6 hours.
Grate cheese in a large bowl. Add flour and sausage. Mix with hands until dough is stiff. Form into a small ball and place on baking sheet. Bake at 375° until brown. Turn occasionally. Cook 8 to 12 minutes on each side. Yields 80 balls.
Cream oil and sugar. Add pumpkin, eggs and dry ingredients. Drop by large tablespoonfuls onto greased cookie sheets. Baking time: 10 to 12 minutes at 350°.
Drain cottage cheese well using a strainer. Set aside. Drain chopped spinach well and press between layers of paper towels to remove excess moisture. Combine cottage cheese, spinach and next 4 ingredients; stir well. Spoon 2 teaspoons mixture into each pastry shell. Bake at 350° for 25 to 30 minutes or until set. Yields about 6 dozen.
Measure syrup and sugar into large saucepan. Bring to a rolling boil, stirring constantly, until sugar is dissolved. Remove from heat; add vanilla. Stir in peanut butter and nuts. Add cereal and mix well. You can drop by tablespoonfuls onto waxed paper and shape into clusters or press mixture evenly and firmly into buttered 13 x 9 x 2-inch pan. When cool, cut into bars.
Saute onion and green pepper in a small amount of oil. Add meat and brown until done. Add mushrooms, tomato sauce and corn; mix completely. Add to macaroni. Place in a baking dish. Top with cheese. Bake, uncovered, at 300° for 1 hour.
Prepare pudding, using mixing instructions on box. Add cooked rice and cinnamon; mix well. Makes 4 servings.
Melt cream cheese in ketchup over low heat. Dissolve gelatin separately in warm water. Add to cream cheese mixture. Cool 10 minutes. Add onion, celery, green pepper, lemon juice, dry mustard and shrimp; blend thoroughly. Fold in mayonnaise.
Leave out cream cheese and Cheddar cheese until soft. Mix in bowl with all other ingredients. Roll into ball and chill in refrigerator around 2 hours. Serve plain or roll in chopped pecans.
Fill jars with apples, then cook remaining ingredients until thick. Pour over apples in jars. Cook in pressure cooker for 8 minutes on 5 pounds or put in water bath for 20 minutes.
Measure into mixing bowl (all measurements level). Mix first 7 ingredients. Now, add rest of ingredients and beat well. Pour into baking pans and bake in a 350° oven for 25 to 30 minutes or until done.
Preheat oven to 350° (180° C). Pound the steak on both sides with a mallet.
Mix together broccoli, rice, mushroom soup and cheese; put in a 9 x 13-inch dish. Pour butter on top and sprinkle chopped onion on top. Bake 1 hour in a 350° oven.
Put all ingredients in large mixing bowl. Stir until smooth and mixed well. Do not beat. Pour in tube pan and bake at 350° for 1 hour or until done. When cool, sprinkle with powdered sugar.
In large bowl, combine buttermilk, oil and eggs. Beat well. In separate bowl, combine all dry ingredients, including cereal. Make a well in the dry ingredients; pour buttermilk mixture into well. Stir just until moistened. Fill muffin cups 1/2 full. Bake at 400° for 20 to 25 minutes. Batter can be refrigerated for up to 4 weeks.
Put a 10-inch iron skillet in the oven. Preheat oven to 425°. Beat 2 eggs lightly. Add milk, flour, salt and nutmeg. Mix until blended. Let set for 10 minutes. Melt 1 tablespoon margarine in the skillet. Pour in batter. Bake for 8 to 10 minutes, or until golden brown. Serve with melted butter and powdered sugar. Makes one pancake.
Put all 3 vegetables through grinder. Add vinegar, sugar and salt. Cook for 1 hour after it starts to boil. Yields approximately 6 pints.
Saute onion, garlic and ham in margarine. Add broccoli, salt, pepper, basil and chicken broth. Bring to a boil. Reduce to simmer and add milk. Simmer 30 minutes, then add cornstarch, stirring well. Add cheese; simmer 10 minutes. Serve.
Mix ingredients well; form into 6 or 8 patties. Spray frypan with nonstick spray. Cook over medium heat, or put on grill. Serve in hamburger buns with lettuce, tomato, pickles and chips.
Brown meat and onion. Add garlic; cook 15 minutes longer, then add remaining ingredients and cook on low heat for 1 hour. Salt to taste. Plus other Polish secret ingredients.
Cream butter and sugar and add eggs, flour, milk, spices, jam, nuts and raisins. Bake at 350 degrees. Frost with caramel icing.
Mix butter, sugar, vanilla and eggs. Stir in soda, salt and flour. Add milk. (Feel free to add chocolate chips or M&M's here.) Make into small balls and place on cookie sheet. Bake 10 minutes at 400°.
Cook rice in oil until color changes slightly. Do not brown. Add onions and peppers. Add cheese, stock, salt and pepper. Stir to mix. Top with oleo or butter. Cover tightly and simmer for 30 minutes.
Mix well and chill dough about 1 hour in refrigerator. Roll chilled dough out in balls. Bake at 350° for 12 to 15 minutes. Roll in powdered sugar while hot. Let cool. Roll in powdered sugar again. Makes 4 dozen.
Mix water and dishwashing liquid. Add food coloring to make vivid colored paint. Make sure your future Rembrandt wears an apron or play clothes to do this project.
In a 9 x 13-inch glass pan, layer in the following order: lettuce, chopped onion, drained chopped tomatoes and chopped black olives. Prepare meat mixture. Fry ground beef; drain. Add water and taco seasoning. Simmer for 10 minutes. Cool. This is the next layer after black olives.
Cream butter and sugar in large mixer bowl until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in peanut butter chips.
Cream sugar, egg yolks and margarine. Add flour, baking soda, buttermilk, coconut, walnuts and vanilla. Beat egg whites and add to batter last. Bake at 350° for 30 to 35 minutes or until top of cake is browned.
Saute onion and mushrooms in margarine. Add soups, tomatoes, broth, garlic and chili powder. Heat thoroughly. Tear tortillas in strips. Alternate layers of tortillas, chicken and cheese in a casserole pan, putting a layer of sauce first. Pour remaining sauce over layers. Bake at 350° for 30 minutes.
Drain the mandarin oranges, pineapple and peaches, then mix all ingredients together. Chill.
Preheat oven to 450°. Bake the pie crust for 5 to 7 minutes or until very light golden. Remove from the oven and let cool. Reduce oven temperature to 325°. Meanwhile, cut candy bars in half lengthwise, then cut into 1/4-inch pieces. Place the candy bar pieces over the bottom of the partially baked crust. In a small bowl, combine the sugar and cream cheese; beat until smooth. Add the eggs one at a time, beating well after each addition. Add the sour cream and peanut butter, beating until mixture is smooth. Pour mixture over the candy bar pieces.
Place chops in casserole or baking dish. Place slice of lemon on each. Sprinkle generously with brown sugar. Spoon catsup on each chop. Cover and bake in 350° oven for about 45 minutes or until chops are tender. Uncover and bake for 15 minutes to brown chops. Add 1/2 cup water for gravy, if desired. Makes 6 servings.
Cook chocolate pudding as directed on the box. After pudding is cooked, remove from heat and add cake mix; stir only until moistened. Spread into a 13 x 9-inch cake pan. Put chocolate chips and nuts on top. Cook in a 350° oven for 30 to 35 minutes or until done.
Preheat oven to 350°. Clean mushrooms; remove caps and chop stems. Mix cracker crumbs with salt, pepper, parsley, onions and melted butter. Add chopped stems.
Sift together cake flour, cocoa, sugar replacement, baking soda and salt. Add remaining ingredients and beat to mix. Pour into 9-inch square baking dish. Bake at 375° for 35 to 40 minutes or until done.
Bring margarine, Coke and cocoa to a boil; add to sugar and vanilla. Mix together and spread over hot cake.
Toast bread; spread with butter. Mix all ingredients but 2 tablespoons sugar and cinnamon. Put toast in a buttered dish. Pour milk mixture over toast; let stand 10 minutes. Sprinkle sugar and cinnamon over top. Bake at 350° for 20 to 25 minutes.
Cook onion in butter until tender, not browned. Blend in flour and broth all at once. Cook and stir until thick and bubbly. Add cubed chicken or turkey and mixed vegetables. Heat until bubbly again. Pour over individual Pastry Puffs.
Grate potatoes in food processor. Turn into sieve and drain. Put onion, eggs and salt in food processor. Blend. Add potatoes. Blend. Fry on oil in pan. Drain on paper towels. Serve warm. Serves 4.
Spray pan with Pam. Mix all ingredients. Bake at 350° for 45 minutes.
Remove giblets and neck from hens (save for other use). Cut each hen in half with shears or a boning knife. Rub skin with oil. Place hens on barbecue grill over medium-hot coals, cooking for 25 to 35 minutes, turning frequently.
Mix all together and put in a baking dish. Sprinkle with paprika on top along with sliced almonds.	Bake at 350° for 20 minutes or until bubbly. Serve on crackers.
In skillet, brown chicken in shortening. Pour off fat. Add remaining ingredients, except peaches. Cover and simmer 45 minutes or until tender. Add peaches and heat.
Mix Crisco, sugar and eggs. Sift flour, salt, soda and powder. Add vanilla and sour cream. Mix all ingredients. Blend well. Bake at 350° for 10 to 12 minutes.
Add butter, eggs, cheese, onion, salt and pepper to mashed carrots and mix well. Pour into greased 1 1/2-quart casserole. Bake at 325° for 40 minutes.
Dissolve jello in boiling water. Drain pineapple. Reserve juice. Add water to juice to make one cup. Add gleatin; chill until partially set. Measure 1 1/2 cups; pour into a 6 cup mold. Chill until set, but not firm. Combine sour cream and mayonnaise. Blend into remaining jello. Add pear, pineapple, almonds and cherries. Spoon into mold. Chill at least 4 hours.
In medium bowl, mix sugar, peanut butter and margarine until blended, kneading with hands, if necessary. Shape peanut butter mixture into 1-inch balls. Place on cookie sheet and refrigerate for at least 2 hours. When peanut butter balls are firm, in saucepan over low heat, heat chocolate chips and shortening until melted and smooth, stirring occasionally. Remove from heat and let cool slightly.
Mix salad ingredients in a large bowl (because of 7-Up fizz). When jello starts to thicken, add pineapple, nuts, marshmallows and bananas.
Heat oven to 400°. Cook broccoli, slightly undercooked. Mix broccoli, cheese, onion and green pepper in a greased 10-inch pie plate. Beat remaining ingredients until smooth (1 minute on high). Pour into pie plate. Bake 35 to 40 minutes or until clean knife comes out clean. Makes 6 servings.
Sift all dry ingredients. Mix oil, sugar and eggs. Beat after each addition. Add dry ingredients to oil mixture and mix well. Add carrots, pineapple and nuts. Bake at 350° in three 9-inch pans for 35 to 40 minutes.
Strain water from beans and corn. Cut the meat into quarter size pieces and then in 1/2. Pour enough oil in a large saucepan. Add onions and linguica. Saute until onions are soft. Add water, rice, enough paprika to turn water red, salt, pepper and garlic powder. Stir well. Add strained lima beans or corn. Stir for the last time. Add bay leaves. Cover and reduce heat to low. Check in 20 minutes. Use a fork to gently move rice to see if all water is absorbed. It's best when rice just starts to stick to the bottom of the pan but not burning. The rice should be dry. Remove bay leaves and serve. Good as a side dish with meat or poultry.
Grease 13 x 9-inch pan. Sprinkle onion soup over bottom of pan. Sprinkle rice over soup. Lay chicken pieces on rice. Dot with butter. Pour over this the mushroom soup and water that has been mixed together. Bake uncovered at 325° for 1 1/2 hours.
Melt butter. Add other ingredients. Mix well. Place 6 peeled peach halves, cut side down in an unbaked pie shell. Pour mixture over peaches. Bake at 325° for 1 hour and 10 minutes.
Grease muffin tins. Combine all ingredients and beat until smooth. Fill tins slightly less than 1/2 full. Bake in preheated oven at 400° to 425° for 35 to 40 minutes. Do not open oven door. Makes 6.
Beat eggs; add sugar, Karo, butter, vanilla and salt. Mix well. Add nuts. Sprinkle 1 tablespoon flour and 1 tablespoon sugar in bottom of unbaked pie shell. Pour filling over sugar and flour. Bake 15 minutes at 450°. Reduce heat to 300° and bake 30 minutes longer or until knife in center comes out clean.
Cream butter and sugar; add well beaten egg yolks. Cut fruit in chunks and roll in 1/2 cup of flour. Add the flour to sugar and egg yolks and mix well. Add all other ingredients and mix well. Beat egg whites stiff and add to mix last. Bake in 275° oven for about 3 hours.
Combine cake mix, pudding, water and oil. Add eggs, one at a time (mixing well after each). Fold in bananas and chopped nuts. Pour into tube pan and bake at 350° for 60 to 70 minutes or in a 13 x 9-inch pan for 50 to 55 minutes.
Thaw bread dough; allow to rose (covered). Divide dough in half. Turn out on a floured surface. Roll dough to 12-inch rectangle. Combine egg and Parmesan cheese. Spread half of mixture on dough. Layer half pepperoni and half Mozzarella cheese and 1/4 teaspoon oregano. Roll dough jelly roll fashion. Repeat with the rest of dough. Bake at 375° for 30 minutes.
Saute onions in butter. Mix all ingredients in large casserole dish and bake for 1 1/4 hours at 350°.
Wash small cucumbers and pack into pint or quart jars. Add ingredients. Be sure to sterilize jars and tops. Will be ready in a couple of weeks.
Saute onion until translucent, then add garlic. Add flour slowly. Stir and cook 1 minute. Add broth slowly and stir until smooth. Add milk and cheese; stir. Add broccoli. Thin with milk if needed.
Melt 1 stick oleo in bottom of a 9 x 13-inch pan in oven at 350°. Pour potatoes into butter and stir. Mix remaining ingredients (not butter and corn flake crumbs). Pour over potatoes and mix well. Top with 1/2 stick melted butter and corn flake crumbs. Bake at 350° for 1 1/2 hours.
Thaw potatoes in microwave. Mix all ingredients together. Reserve enough cheese to sprinkle on top of casserole. Bake at 350° for 1 hour, uncovered.
Brown ground beef and onion, add salt and pepper. Place 1/2 meat in baking dish, then 1/2 macaroni in layers. Then a layer of Velveeta. Repeat in same order. Pour tomato sauce over top of mixture. Bake at 350° for 40 to 50 minutes.
Beat together first 7 ingredients; stir in nuts and orange peel. Pour into pie shell. Bake 40 to 45 minutes at 350° until set.
Pound chicken between waxed paper. Salt and pepper. In microwave dish, melt butter and mix with oil. Place chicken in dish, coating breasts on both sides. Microwave on High 3 minutes. Let rest 1 minute; turn breast over. Microwave again on High 3 minutes. Set aside.
Heat oven to 350 degrees. Cook bacon crisp, drain and crumble. In a 1 quart casserole combine beans, onion, ketchup, molasses, brown sugar, mustard, and Worcestershire sauce. Bake uncovered 30 to 35 minutes or until thickened and bubbly, stirring every 15 minutes
Spread soup, sour cream and water mixture over chicken. Sprinkle with Ritz crackers. Dot with oleo. Bake at 375° for 20 to 25 minutes.
Mix the brown sugar, butter, water and salt in a heavy skillet. Cook until mixture boils. Add the potatoes or yams and cook slowly, turning occasionally, about 20 minutes or until potatoes have a caramel-like glaze. Yields 6 servings.
Grease and flour two 9 x 5 x 3-inch loaf pans; sprinkle 1/2 cup nuts in the bottom of each pan. In a large bowl, stir together flour, baking soda, cinnamon, cardamom, salt and nutmeg. Combine remaining ingredients. Add to dry ingredients. Stir just until moistened; stir in remaining nuts. Spoon batter into prepared pans. Bake in 350° oven for 1 hour. Let cool in pans 10 minutes. Remove to rack to cool. Makes 2.
Cook brownies according to package directions. When cool, crumble them. Prepare chocolate mousse filling mix according to box and refrigerate for about 30 minutes or until spreadable. Spread half the crumbled brownies into a large glass bowl. Place half the chocolate mousse on top of the brownies, then half the brickle and half the Cool Whip. Repeat the layers. Garnish with chocolate bar either broken into small pieces or by making curls.
Cook spaghetti in boiling water until tender, drain and rinse. Saute onion in butter, add the seasonings and reserved liquid. Blend in soup, stir until smooth. Add milk gradually stirring constantly until smooth and thick. Mix the spaghetti, mushrooms, pimento, and cooked chicken in buttered 2-quart casserole. Pour sauce over top and mix well. Spread cheese over top. Bake at 350° about 30 minutes or until slightly browned.
Cook the spinach according to package directions; drain and squeeze out remaining moisture. Add all remaining ingredients to spinach. Cover and refrigerate mixture for at least 4 hours. Roll into 1 1/2-inch balls. Bake on Pam-sprayed cookie sheet for about 20 minutes at 325°. Spinach Balls can be frozen and used as needed. Serve as appetizer or with meal.
In skillet, brown beef and drain. Cook onions, green pepper, garlic and carrots until tender. Stir in potatoes and beef. Add tomatoes (chopped), liquid and seasonings. Bring to boil, then simmer 15 to 20 minutes until potatoes are tender.
Dredge meat in flour. Heat oil in deep skillet and brown meat. Add onion and garlic. Cook until onion is soft. Add remaining ingredients. Simmer covered 1 to 2 hours or until meat is tender. Stir occasionally. Remove lid. Simmer uncovered 5 to 10 minutes or to desired consistency.
Beat egg whites until stiff. Slowly add strawberry flavored gelatin and beat until gelatin is dissolved. Combine sugar, corn syrup and hot water and boil to 252° by candy thermometer. Add syrup very slowly to egg whites, beating continuously (be sure syrup is kept hot at all times). Continue beating by hand with a large spoon until candy becomes dull. Add nuts and drop on greased cookie sheet.
Wrap each chicken breast with 1 piece of bacon, uncooked. Place dried beef on bottom of 9 X 13 pan. Place chicken on top. Mix soup with sour cream; spread on top of chicken. Bake at 350° for 2 1/2 to 3 hours. Do not cover unless getting to brown.
Mix broccoli, onion, cream of mushroom, mayonnaise, egg, and cheese. Stir well. Pour into 9 x 12 casserole dish. Crush crackers and top casserole. Pour melted margarine on top and cover. Cook at 325 degrees for about 40 minutes and remove lid. Cook until topping is golden brown.
Brown meat in oil in skillet; add soup, water and seasonings. Simmer, covered, over low heat for 20 minutes. Add pepper and onion rings to meat; continue cooking until tender. Serve over rice. (Additional water may be added, if needed, to keep the consistency of rich gravy.)
Add syrup and sugar. Bring to a slow simmer. Add peanuts. After done, add the soda. Pour on cookie sheet. Do not spread.
Heat oven to 350°. Melt chocolate on low. Cool slightly. Put in food processor all except chocolate and the powdered sugar. Beat until smooth. Add melted chocolate and beat well. Pour into lightly buttered pan. Bake 20 to 25 minutes or until just set. Sprinkle with powdered sugar. Cool and cut into squares.
In a saucepan, combine orange juice, 1/2 cup sugar, butter and orange peel. Cook and stir over medium heat for 2 minutes. Divide among 12 muffin cups; set aside. In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in milk until mixture forms a ball. On a lightly floured surface, knead the dough 1 minute. Roll into a 9-inch square, about 1/2-inch thick. Brush with melted butter. Combine the cinnamon and remaining sugar; sprinkle over batter. Roll up. Cut into 12 slices, about 3/4 inch thick. Place slices, cut side down, over orange mixture in muffin cups. Bake at 450° for 12 to 16 minutes. Cool for 2 to 3 minutes; remove from pan. Yield: 1 dozen.
Cut unpeeled apple rings in skillet. Bring honey, cinnamon, vinegar and salt to boiling. Add apples. Cook, stirring often, until translucent, for 10 to 20 minutes. Drain and serve.
Put all ingredients in fondue and simmer 1 hour. If too dry, add more bourbon. Can use cocktail hot dogs or cut regular wieners into 1 1/2-inch chunks. Serve with toothpicks. Keep warm in chafing dish. Dad will just love these!
Cook chicken in water until tender, adding salt to taste. Remove from heat; let cool. Shred the meat from the bones. Put broth in a pan and add the mole and garlic. Make sure it is not too thick, if it is keep adding chicken broth, then add the chicken and let it cook with mole for 10 to 15 minutes over low heat.
Mix all ingredients together. Drain pineapple. Chill for 1 or 2 hours before serving.