HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the brisket into a 9 x 13-inch pan, fat side up. Pour vinegar over the top. Cover top of the brisket heavily with the garlic salt, salt, pepper, paprika, Lawry's seasoned salt, Accent and parsley. Slice the onion over the top of the meat. Add 1/2 cup of water. Bake, uncovered, at 350° for 45 minutes until brown. Reduce heat to 325° and add 1 1/2 cups of boiling water. Cover with foil. Bake until tender, about 3 1/2 to 4 hours. Refrigerate overnight. Slice cross-grain very thinly. Put back in juices and reheat. Makes fantastic sandwiches.
Soak bread in milk until it falls apart. Mix in salt, pepper, onion, allspice and eggs; mix well. Add hamburg. Mix with hands. Roll into balls. Bake at 400° until cooked through. Make gravy with pan drippings and canned beef broth.
Brown ground beef, onion and garlic. Add balance of ingredients. Cover and simmer 30 minutes. Serve with the following: Fritos corn chips, chopped onions, diced tomatoes, shredded lettuce, sour cream and salsa.
Pick over the spinach and remove any tough stems and blemished leaves. Tear into small pieces. Fry the bacon until crisp and crumble. Slice the boiled eggs. Place the spinach in a serving bowl and top with the sliced eggs.
Mix vegetables together. Add about 1/4 cup mayonnaise. Too much will make salad soupy. Season to taste with salt and pepper. Refrigerate overnight.
Drain the cheese of all its moisture by setting it in a colander, covering it with a kitchen towel, and weighting it with a heavy casserole. Let the cheese drain undisturbed for 2 or 3 hours, then with the back of a spoon, rub it through a fine sieve set over a bowl. Beat in the egg yolks, one at a time, and gradually beat in the flour, salt and sugar. Shape the mixture into 4 equal balls.
Cream butter and granulated sugar; add eggs one at a time, beating well after each addition. Sift flour, baking powder, baking soda and salt together. Add this flour mixture gradually to the egg mixture, alternating with sour cream. End with the flour mixture. Stir in vanilla and cardamom. Fold in 1 cup blueberries. Pour half the batter into a well-greased and floured 9x13x2 inch pan. Cover with remaining blueberries. Sprinkle with brown sugar. Top with remaining batter. Bake at 325 degrees for 50 minutes or until tester comes out clean. Cool slightly and slice.
Combine flour and seasonings on wax paper. Pound into meat which is cut into serving size pieces. Brown in 2 tablespoons of hot oil. Remove from skillet; drain fat and wipe pan. Combine soup and water in skillet. Put meat into soup mixture and simmer until meat is tender. Stir in sour cream and heat. Do not boil; sour cream will curdle. Serve over cooked noodles.
Cook pasta and drain, reserving 1/4 cup pasta cooking liquid. In large nonstick skillet, cook shrimp, spinach and garlic in oil over medium-high heat until shrimp are pink (about 2 to 3 minutes). Add wine, seasonings and pasta cooking liquid. Cover, reduce heat to medium-low and cook 2 minutes longer. Place pasta in serving dish. Pour shrimp sauce over pasta and toss.
Brown onion in small amount of oil. Brown ground chuck. Add other ingredients. Let cheese melt over ingredients. Add taco chips and mix.
Mix all ingredients except Sprite. Add the Sprite just before serving. You may add just a little Kool-Aid for the color that is desired.
Dissolve yeast in 1 cup warm water; set aside. Combine sugar and shortening in 2 cups warm water. Add 3 cups flour and yeast; mix well. Then add remaining flour, mix well and let rise until approximately doubled in bulk. Then place on floured board and work down, then pinch off and use as needed. Bake at 350° for 15 to 20 minutes or until done.
Mix flour, salt and pepper. Coat steak with flour mixture. Heat shortening in skillet and add the coated steak. Brown on one side, turn over and brown. Pour about 1 cup water over the steak and cover. Let cook over low heat until cooked down to gravy.
Pound chicken slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon oil and butter in skillet. Cook chicken in skillet over high heat for 3 minutes on each side. Remove chicken and keep warm. Add chives/onions, lime/lemon juice, brandy, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve.
Blend together milk, juice and rind of lemon. Set aside. Combine flour, baking powder and salt. Cream butter and blend in sugar. Add flour mixture and oatmeal; mix until crumbly. Spread half the mixture in a buttered 13 x 9 x 2-inch pan. Pat the mixture down and spread condensed milk mixture over it. Cover top with remaining crumb mixture. Bake at 350° until brown around edges (about 25 minutes). Cool in pan at room temperature for 15 minutes. Cut into 1 3/4 inch squares and chill in pan until firm. Yields 2 dozen.
Put drained, fried sausage in bottom of casserole dish. Spread vegetable soup over this. Prepare mashed potatoes (just like you are preparing them for a vegetable dish for a meal). Spread on top of sausage and vegetable soup. Bake in oven until potatoes are brown (not real brown) and soup is bubbling.
Put margarine in 9 or 10-inch skillet and melt. Add brown sugar. Arrange fruit on top. Beat sugar and eggs until very light. Add remaining ingredients. Mix until very light and foamy. Pour over first part. Bake at 350° for about 25 to 30 minutes. When done, turn over on a large plate. Fruit will be on top.
In a large frying pan, slowly fry the pepperoni. Add some olive oil (enough to spread across the bottom of the pan) and some chopped garlic. When the pepperoni starts to cook, add the beef broth. Stir, then add the tomato paste. Get all of this to simmer, adding the half and half to give the sauce a pinkish color (don't use the whole pint). Add a little parsley, oregano and rosemary for flavor. Add the chopped olives and stir. Let simmer. After cooking the macaroni, put it in a large platter about 18 x 12 x 1 1/2-inches. Pour the sauce on top of macaroni and serve. Serves 8 to 12 people.
Mix. Place in a 10 x 13-inch dish. Sprinkle 1 cup of shredded Cheddar cheese on top. Bake at 350° for 1/2 hour. Freezes well.
In a bowl, mix soups and sherry. Place chicken in a lightly greased baking dish; salt and pepper chicken and pour soup mixture over it. Bake, uncovered, at 350° for 1 1/4 to 1 1/2 hours. Serve over rice.
In a large bowl, dissolve yeast and sugar in warm water, stirring about 3 to 5 minutes. Stir in 2 1/2 cups flour, salt and oil to make a soft dough. On lightly floured surface, knead until smooth (about 5 minutes, add remaining flour, a little at a time, to prevent dough from sticking to hands). Grease or coat (using a nonstick spray) a large bowl. Place dough in the bowl, turn to coat top of dough. Cover and let rise in warm place until it doubles in size, about 1 hour.
Combine soup and cream cheese in a blender until smooth. Put this mixture into a saucepan and bring to a boil. Add remaining ingredients. Pour into a greased jello mold. Chill at least 4 hours. Serve with crackers.
Sieve flour, baking powder and salt. Rub in margarine. Add sugar and sultanas. Mix to a soft dough with milk (not too soft). Cut out on floured board. Brush with egg and milk; bake in hot oven (450°) for approximately 15 minutes.
Mix all together. Bake in 9 x 5-inch greased loaf pan at 350° for 60 to 65 minutes.
In small bowl, stir all ingredients except the cauliflowerets and carrots. Cover; refrigerate. Spoon into bowl. Set on plate. Surround with vegetables.
Cut meat into serving size pieces; coat with flour. Melt butter in a skillet. Brown meat slowly on both sides. Put into a 12 x 8-inch baking dish. Combine tomatoes, salt, basil and green pepper; pour over meat. Bake, covered, at 350° for 1 hour, or until meat is tender. Remove cover; sprinkle with cheese and bake an additional 5 minutes, or until cheese is melted. Makes 8 servings.
Melt margarine and mix with crumbled crackers. Press into a 13 X 9 X 2 pan. Let ice cream get soft, then mix with vanilla pudding with electric mixer for about 4 minutes. Spoon over crackers. Spread Cool Whip over the ice cream mixture. Sprinkle coconut over Cool Whip, then sprinkle nuts over the coconut. Keep in the refrigerator.
Brown hamburger and drain. Place hamburger and all remaining ingredients in greased 1 1/2-quart casserole. Bake 45 minutes in preheated 350° oven.
Melt butter in pan; add soup and sour cream. Mix together. Break up hash browns and place in a 13 x 9-inch oblong glass baking dish. Pour mixture over potatoes. Add chopped onions and grated cheese. Mix all together. Bake at 350° for 1 hour.
Wash, core and dice apples into 1/2-inch cubes. Add apple cubes to chopped celery and Miracle Whip with extract. Add raisins; stir well. Serves 6. Has 75 calories, 2.5 grams fat, food exchanges equals 1 fruit, 1/2 vegetable and 3/4 fat.
In large bowl, mix sugar, cornmeal and flour. Add beaten eggs and beat well into dry ingredients. Add milk, butter, lemon juice and grated lemon rind. Mix well. Pour into pie crust. Bake 350° for 40 - 45 minutes. Cool completely before cutting. Serves 6.
Mix vegetable mix and sour cream. Chop onions and chestnuts then mix spinach, onions and chestnuts in sour cream/vegetable mix. Chill for 3 hours. Hollow out the center of a round Hawaiian bread to use as a bowl. Tear pieces of bread and use extra crackers for dipping pieces.
Mix cake and bake as directed. Cool. Mix vanilla pudding as directed. Spread on top. Mix chocolate pudding as directed and spread on top of vanilla. Top with Cool Whip and sprinkle pecans on top. Leave in pan and refrigerate.
Mix all together and put on top of other layer. Spread Cool Whip on top. Sprinkle with chopped nuts. Cool in fridge for several hours or overnight before serving.
Cook sugar, milk, butter and cocoa for two minutes. Start counting the time when the mixture has reached a full boil. Remove from heat and add oats, nuts, peanut butter and vanilla. Spoon onto wax paper when mixture is cooled.
Combine all ingredients, except green chilies and cheese. Pour half the batter into a greased 13 x 9 pan and cover with sliced cheese and green chilies. Cover with remaining batter. Bake 20 minutes in a 400° oven until set.
Mix all together. Make into 2 rolls. Wrap in wax paper. Chill overnight. Slice and bake 10 minutes in a 325° oven.
Mix all ingredients well. Drop by teaspoonfuls in Pam sprayed skillet (or 2 tablespoons butter). Fry until brown and turn.
In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla. Yield: About 1 1/2 cups.
Mix all of the above well and pour into 2 pie shells and bake at 350° until done, about 45 minutes to 1 hour.
Sprinkle chocolate chips and chopped walnuts over mixture in pan. Blend egg whites and brown sugar. Pour over the chocolate chips and nuts. Bake at 350° for 30 to 35 minutes.
Mix the first four ingredients together and chill. Beat together the rest of the ingredients and spread on top of chilled mixture.
Combine all ingredients in casserole. Bake at 325° for 45 minutes.
Make strong tea with 3 tea bags. Combine all other ingredients and mix. Freeze in Tupperware. Ready to serve in 24 hours. To serve, fill glass 1/2 full with slush and 1/2 full with 7-Up or Sprite.
Brown the meat in oil. Put in bottom of crock-pot. Layer raw vegetables over meat. Mix soups, water, sugar, tapioca, soy sauce and salt and pepper. Pour mixture in top of crock-pot. Cook on low all day. If cooked on high, done in 4 to 5 hours.
Bring first 3 ingredients to a boil. Drain juice from corn, sweet peas and green beans. Mix with onion and bell pepper. Add vinegar mixture. Mix well and refrigerate.
Peel and chop avocados. Gently mix avocado, shrimp, mandarins and sliced red onion. Arrange on bed of butter lettuce, dress with Nut Dressing, top with alfalfa sprouts. Serves 4.
Break Ramen noodles into small pieces; add slaw and onions. Mix sugar, vinegar, oil and seasoning mix to make dressing. Pour over slaw mixture. Chill overnight, stirring 2 to 3 times. Garnish with sunflower seeds.
In a large pot, saute vegetables in margarine. Slowly add flour. Parboil broccoli. Add water and all to vegetables. Add chicken broth and potatoes. Season with salt and pepper. Cheese may also be added.
Mix apples, sugar, oil and eggs. Mix in flour, cinnamon, soda and salt. Add vanilla and nuts. Pour into Bundt pan (greased and floured). Bake for 1 hour at 350°. Sprinkle with confectioners sugar.
To prepare pineapple, cut off both ends. Remove rind and eyes with sharp knife. Cut pineapple into lengthwise quarters. Remove core; cut fruit into chunks. Measure 1 cup pineapple; reserve remaining pineapple for another use. Place 1 cup pineapple and strawberries in large bowl. Sprinkle with sugar. Let stand until ready to use. Divide fruit among 4 glasses; add 1/2 cup sherbet to each glass. Pour 1 cup ginger ale into each glass. Serve immediately.
Preheat oven to 350° to 375°. Cut the English muffins in half, then use a spoon to spread sauce over muffins. Add pepperoni and cheeses on top of sauce. Put in oven for 10 to 15 minutes. Take out and serve.
Boil sugar and water for 5 minutes. Add coffee and 1/2 cup water. Let cool. Add vodka or brandy and the vanilla bean. Let stand at least 6 days.
Thaw spinach and drain well. Squeeze all water out of spinach. Mix all ingredients and refrigerate. Keeps well for several days.
Combine all ingredients: blend well. Pour into ice cream freezer. Makes 1 gallon.
Put all ingredients (except nuts, if using) in large bowl; beat well for 15 minutes.	Add nuts. Pour into greased and floured 10-inch Bundt pan.	Do not preheat oven. Bake at 350° for 1 hour or until done.
Mix sugar, bananas, eggs, pineapple and cherries. Mix with oil. Mix flour, salt and soda and add to mixture. Add nuts and vanilla. Bake in greased and floured tube pan. Bake for 1 hour and 45 minutes at 300°.
Preheat oven to 350°. Melt butter in a 1 1/2-quart (16 x 6-inch) pan in oven. Sprinkle in crumbs. Stir well. Press on bottom of pan.
Cook broccoli according to directions on package. Drain and mix with remaining ingredients. Bake 30 minutes at 350°. Serves 5.
Remove rind from bologna. Cut into 1-inch cubes. Cut English muffins into 1-inch cubes. Alternate cubes of meat and cubes of muffins on skewers.
Combine all ingredients in a small lidded jar. Store the mix made with commercially grated Parmesan at room temperature. If you use fresh grated Parmesan, store in refrigerator.
Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan. Cook over medium heat until thick. Stir in butter. Cool mixture to room temperature. Stir in sour cream and pour into pie shell. Top with whipped cream and garnish. Chill in refrigerator.
Wash mushrooms. Snap out and chop the stems. Combine the chopped stems, butter and onion. Microwave for 3 minutes or until the onion is tender. Stir in most of the cheese (reserve a little to top the mushrooms) and microwave for 1 minute. Stir in the bread crumbs, garlic salt and crab. Fill the mushroom caps with the crab mixture. Arrange on a plate. Sprinkle with remaining cheese and microwave for 5 minutes.
In small pan, beat instant potatoes into boiling water. Stir in sugar, dry milk, and margarine.	Let cool to 110°. In large bowl, dissolve yeast in	warm water. Blend in cooled potato mixture. Add 2 cups flour and beat to blend. Stir in eggs, salt and vanilla	until blended	smoothly. Beat in another 1 1/2 cups flour.
In a large bowl, season cut-up chicken with garlic powder and salt. Add hot sauce. Stir well. Stir in enough flour to coat the chicken well. Dip each piece of chicken in dry flour (self-rising is best). Deep fry in hot shortening until golden brown.
Boil potatoes on high without cover to keep firm. Drain potatoes. Mix the other ingredients together in small bowl. Lightly fold in potatoes. Do not stir. Add more mayonnaise if needed. Chill before serving.
Cook all but cottage cheese and pimentos until thickened. Add pimentos and let cool. Add cottage cheese. Refrigerate before serving.
Heat oven to 425°. Mix noodles, sauce mix and remaining ingredients, except cereal in ungreased 2-quart casserole. Cover and bake 15 minutes or until noodles are tender. Sprinkle with cereal. Bake uncovered 5 minutes longer. Let stand uncovered about 5 minutes or until desired consistency. Yields 5 servings.
Brown ground beef (use very lean beef) with onions, celery and seasonings. Add thinly sliced cabbage and continue cooking for about 45 minutes. Sprinkle about 1/2 to 3/4 cup bread crumbs into mixture and continue cooking for about 15 minutes. Put in casserole and cover top with additional bread crumbs. Bake in a 350° oven for about 20 minutes.
Mix Kool-Aid, sugar and water. Freeze part of this in a ring to use in the punch bowl for ice. Add remaining ingredients and chill. Yield: 3 gallons, 50 servings.
Brown meat and drain. Mix together onion, enchilada sauce, chilies, tomato paste and soups; add to meat. Cut 1 package of corn meal tortillas into bite size pieces and line casserole dish with half of tortillas. Cover with half of mixture and rest of tortillas. Bake for 25 minutes at 350°. Remove from oven; top with 1/2 pound grated cheese. Bake 5 minutes more, or until cheese melts.
Heat oven to 350°. Mix thoroughly the flour, margarine and powdered sugar in small bowl. Press evenly with hands in bottom and about 5/8-inch up sides of ungreased square pan, 8 x 8 x 2-inch (if dough is sticky, flour fingers). Bake 20 minutes.
Mix cornmeal, salt and soda. Add eggs, corn, milk, oleo, onion and peppers. Mix well, then add sausage and cheese. Pour into a 13 x 9-inch greased pan or casserole dish. Cook for 20 to 30 minutes at 400° uncovered. Makes at least 10 servings. May be frozen. This is a complete meal with a green salad.
Cream butter and sugar. Add eggs and mix well. Then add Karo, vanilla and pecans. Bake until firm in 350° oven, about 40 minutes. It is best not to overcook.
Dissolve jello in hot water. Add lemon juice, evaporated milk and pineapple. Fold in cottage cheese and pecans. Pour into mold and refrigerate until set.
Boil noodles. Place in bottom of a casserole dish. Mix chopped chicken with noodles. Put asparagus tips on noodle mixture. Add soup, salt and pepper. Put grated cheese on top. Bake at 350° for 45 minutes.
Mix dry ingredients in a bowl. Add eggs and oil. Stir until moist. Stir in vanilla, pineapple, nuts and banana. Spoon into a well-greased pan. Bake at 350° for 25 to 30 minutes. Cool in the pan for 10 minutes. Top with cream cheese icing.
Cook potatoes and eggs, Cool. Cut into small chunks in a large bowl. Add onions and the thinned and mustarded Miracle Whip. Pour over potatoes and eggs. Stir. Let stand a couple hours in cool place for flavor to penetrate.
Press crescent rolls in baking sheet. Bake 10 minutes at 375°. Combine other ingredients and spread over top. Bake 15 minutes.
Preheat oven to 350°. Place potatoes, celery, onions and green pepper in water (use deep casserole dish). Cook until tender but not all the way done. Drain off water; add ham, cream of mushroom soup and margarine. Put back in the oven and cook 35 to 40 minutes until done. Just before you serve, sprinkle cheese on top. Place back in oven until the cheese is melted.
Simmer mushrooms, garlic and onion in butter. Add flour until bubbly. Add cream and cook. Add cooked chicken and Mozzarella cheese. Pour over cooked linguine or vermicelli and mix. Sprinkle Parmesan cheese over top. Ready to serve.
Grease 9 x 9 x 2-inch baking pan. Beat eggs with fork. Gently fold in 1/4 cup of the corn syrup, cinnamon and nutmeg until blended. Spread evenly in pan. Mix remaining corn syrup, walnut pieces and margarine. Spoon evenly over batter. Bake at 350° for 45 minutes or until cake springs back when lightly touched. Let cool in pan.
Melt butter over medium-high heat. Add cabbage, andouille, tasso, onions, celery, green peppers, garlic and tomatoes. Saute 20 minutes or until cabbage is wilted. Add sugar and flour. Stir constantly until white roux is achieved. Do not let it brown. Add chicken stock, one ladle at a time, stirring constantly, until all is incorporated. Bring to a rolling boil. Reduce heat to simmer and cook 30 minutes. Add heavy cream, shallots and parsley. Cook 10 minutes. Season with salt and pepper to taste. Enjoy!
Cook chicken giblets and neck. Place chicken, breast side down, in a 5-quart saucepan or Dutch pan, with one teaspoon salt and 2 inches water. Cook on high heat until boiling. Reduce heat, cover and simmer 35 minutes or until chicken is tender. Remove chicken. Refrigerate 20 minutes, until easy to handle.
Arrange in Pyrex baking dish and bake 1 hour at 375°. Top with slices of cheese.
Put water in large pan; add red hots and heat until melted. Add other ingredients and mix well. Can be refrigerated and heated as needed.
Whip water, corn meal and salt together until blended in 3-quart microwave bowl. Cover, cook on High 5 minutes. Take it out and whip until smooth, recover, cook 5 minutes, take it out again and whip. Recover and cook 3 minutes. Let it stand 1 minute, then whip in cheese (it will melt quickly). Top with tomato sauce.
Wash chuck roast and coat with flour. Place floured roast into oiled skillet and brown lightly on both sides. While browning roast, add diced onions to skillet. Transfer roast and onions to greased crock-pot. Pour in 1/2 can beef broth over roast and add salt and pepper. Cover and cook on low for 8 to 10 hours.
Combine all ingredients in blender. Whirl 1 minute. Scrape sides of blender and blend for 15 seconds more. Refrigerate batter for 1 hour. Pour 2 to 3 tablespoons of batter into lightly buttered crepe pan, rotating pan quickly to coat bottom evenly. Cook until lightly brown. With spatula turn crepe very carefully and brown other side. Remove crepe and cool. Repeat for remaining crepes.
Preheat oven to 350°. Grease and flour loaf pan. Mix in large bowl. Cream butter and sugar. Add eggs, one at a time. Beat each addition. Add almond extract. Add flour to creamed mixture and beat thoroughly. Add coconut; pour into pan. Blend chopped almonds and sprinkle over top of loaf. Bake for 1 hour. Cool slightly and remove from pan. Cool and enjoy.
Cream well together. Beat eggs well and fold into mixture. Scrape and mash bananas and add to mixture. Sift dry ingredients together and add, beating in quickly. Turn into greased loaf pan and let stand 20 minutes. Bake in a 350° oven for 50 minutes. Makes one loaf.
Brown pork chops well, seasoning with salt and pepper. While they are browning, peel and slice potatoes as for scalloped potatoes. Place them in a casserole dish, sprinkling a tablespoon of flour, salt and pepper between layers. On the top of the potatoes, place the browned pork chops. Heat milk (about 2 cups) in the same skillet, stirring to get the brown fryings blended. Pour over the top of the potatoes. Cover dish and bake 1 hour at 350°.
Soak beans for 3 hours in cold water. Bring to boil. Cut back heat. Add salt, pepper, onion, and garlic. Cook, covered, until beans are done, about 2 hours. One-half hour before beans are done, add ham and potatoes.
Cream sugar and butter; add eggs. Sift 4 cups flour, baking powder and salt together and add slowly to egg mixture. Add flavorings. Do this with mixer. Stir in by hand about 2 more cups flour so the mixture will look like biscuit dough. Roll out on floured board about 1/4-inch thick and cut with a 2-inch biscuit cutter. Place on greased cookie sheets and bake on bottom rack of preheated 400° oven for 6 minutes, then on middle rack for 6 more minutes.
Cook chicken. Cut up into small pieces and arrange in buttered 7 1/2 x 11-inch casserole. Mix soup with sour cream and pour over chicken. Crush crackers and mix with poppy seed. Sprinkle over chicken. Pour melted butter evenly over other ingredients. Bake at 350° for 25 to 30 minutes.
Mix sugar, eggs, flour and vanilla flavoring. Add corn and blend well. Add milk, mix well and pour into baking dish. After you put everything in pan, chop stick of butter in mixture and bake.