HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place roast on lowest level of grill. (Coals should be ash gray in appearance.) Sear 10 minutes on first side; turn and sear 5 minutes. Transfer to a large sheet of heavy aluminum foil; shape sides to form pan. Combine remaining ingredients except potatoes together in bowl. Pour over roast. Close foil. Adjust grill temperature. Cook 1 hour; turn roast in sauce. Add potatoes; close foil and continue cooking 1 hour more or until meat and potatoes are tender. Serves 8 to 10. Very delicious. This recipe is from the Cross Lutheran Church Cookbook, Burlington, Wisconsin. I have used it many times and was enjoyed by all.
Cook squash, drain and mash and mix with other ingredients. Put in greased casserole. Cover with more cracker crumbs. Drizzle oleo over the top of crumbs. Bake at 350° until lightly browned and bubbly. Very good!
In large bowl, beat eggs until foamy. Gradually add sugar and lemon juice. Beat in cottage cheese and sour cream. Fold in the cooked, drained noodles. Place in ungreased baking dish. Bake at 350° for 35 to 45 minutes or until knife comes out clean.
Combine all ingredients and mix well in a casserole dish. Bake at 375° for 15 minutes. Serve with tortilla chips or Fritos.
Combine flour, meal, salt, sugar and baking powder and mix well. Add beaten eggs and milk together and pour slowly into dry ingredients and mix thoroughly. Add melted margarine. Pour into an 8-inch square baking pan that has been greased and bake at 425° for 25 to 30 minutes or until golden brown. Makes 16 servings.
Sift together flour, sugar, ginger and cinnamon. Add molasses, butter and soda. Dough will be stiff. Chill overnight. Take out of refrigerator and let it get to room temperature. Work small pieces, about large biscuit size, in hands until soft. Roll out thin and cut cookies. Bake at 325° for 8 to 12 minutes, depending on thickness.
Combine rhubarb, pie filling and sugar. Boil slowly 15 to 20 minutes. Remove from heat and stir in Jell-O. Cool. Spoon into jars. Put into freezer. Makes 9 pints.
In large bowl combine first 5 ingredients. In medium bowl, mix eggs, pumpkin and oil. Add the two bowls together. Add apples and mix. Spoon into greased or papered muffin tins. Fill 3/4 full.
Use large platter and spread beans from can. Spread dip over bean layer. Top with sour cream. Sprinkle remaining ingredients over top of sour cream in order listed. Arrange chips around border of tray at edge of beans.
Cook zucchini lightly and drain. Mix stuffing with butter. Mix all ingredients with 1/2 the stuffing. Put in 1 1/2-quart casserole dish and top with the other half of the stuffing. Bake 25 minutes at 350°. Serves 6.
Mix fruit juices. Place ice cream in punch bowl. Add juices. Pour ginger ale into bowl just before serving. Makes 20 small servings.
Bake in oven for 35 to 60 minutes until bubbly hot. Serve.
Mix the flour, 1/2 cup brown sugar and butter together and press into a 9 x 13-inch pan. Bake at 275° for 10 minutes. Combine eggs, 1 cup brown sugar, coconut, nuts, flour, baking powder, salt and vanilla and spread on crust. Bake 20 minutes at 350°. Frost while warm with:
Boil raisins and water for 5 minutes and let cool. Cream the margarine and sugar together; add eggs and vanilla. Beat well. Sift together flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Add to creamed mixture, blending well. Stir in raisins and 1 cup chopped nuts may be added, if desired. Drop by tablespoons on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix ingredients well. Bake at 300° for 30 to 45 minutes or until done.
Combine pretzels, oleo and brown sugar. Place in a 9 x 12-inch pan. Bake at 350° for 10 minutes. Cool. Mix cream cheese and sugar. Fold in Cool Whip. Spread over pretzel crust. Dissolve jello with boiling water. Add strawberries. Let thicken and then put on top of cream cheese mixture.
Combine all ingredients; mix well. Press firmly into ungreased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in preheated 350° oven about an hour. Let stand 5 minutes before slicing.
Cook hamburg, onions and garlic. When brown, add juice from spinach and all tomato sauces. Let simmer 10 minutes. Cook spinach as instructed on package. Drain and reserve juice, add water to make 1 cup to add to meat mixture. Mix eggs, bread crumbs, spinach and cheese. Then mix with macaroni and spread in 13 x 9 x 2-inch pan. Spread meat mixture over macaroni. Bake at 350° for 30 minutes. Let stand before serving.
Cream butter and sugar. Add eggs, one at a time, beating after each. Blend remaining ingredients. Bake at 325° for 1 hour or until toothpick stuck in the center comes out clean.
Cook potatoes in skins and allow to cool. Peel potatoes and cut into small cubes, placing them in large bowl. Add next 4 ingredients. Stir gently to mix. Peel eggs and place in small mixing bowl. Chop eggs fine with fork or pastry cutter. Add remaining ingredients to eggs and stir until well mixed and creamy. Pour egg mixture over salad and stir until mixed thoroughly. Cover and refrigerate until time to serve.
Mix together yeast, sugar and lukewarm water. Sift together flour, soda, sugar, salt and baking powder. Cut in shortening using pastry blender. Add buttermilk and the yeast mixture. Mix well into dough. If additional flour is needed, sift amount required. Keep in refrigerator and roll out as needed.
Cream the butter and sugar until mixture is light. Add the eggs, one at a time, and beat. Add the flour, salt, cinnamon and soda; beat for 1 minute, until blended. Add rest of ingredients; beat until blended. Put into 2 buttered layer pans (with removable bottoms). Bake at 325° for 45 to 50 minutes. Remove rings; let cool.
Preheat oven to 350°. Mix in a large bowl the oleo, flour and sugar. Mix well. Shape in small balls or half moon shapes. Bake for 10 minutes on ungreased cookie sheet. Roll in powdered sugar.
Combine egg, butter, sugar and cornstarch in top of a double boiler. Cook for 3 minutes, until mixture begins to thicken. Add lemon juice. Stir constantly an additional 2 to 3 minutes, or until slightly thickened. Pour over asparagus. Sprinkle with lemon rind.
Cook rice. Brown ground beef, pepper and onion. Drain. Combine with cooked rice, cheese (melted), soup, milk, salt and pepper. Spray 9 x 13-inch baking dish. Bake at 350° for 30 minutes covered with foil. Bake 15 minutes longer, uncovered.
Mix oil, white vinegar and sugar. Pour over cabbage, sweet peppers, onions and carrots. Let stand overnight.
Mix all together; pour into 9-inch pie crust. Bake at 375° for 20 minutes.
In a buttered 9-inch pie plate, sprinkle pecans. Melt butter in a small, heavy saucepan. Add sugar. Cook over medium heat, stirring constantly until it reaches 290° on a candy thermometer. Pour over nuts.
Dissolve yeast in warm water plus sugar for 5 minutes. Scald milk. Add oleo. Mix eggs, salt and remaining sugar together. When just warm, combine the 2 mixtures. Add about 4 cups flour; mix well. Beat for a few minutes. Add enough flour to make dough handle nicely. Set to rise for about 1 hour. Divide dough in 6 parts. Make 2 braided loaves. Place loaves in well-greased 9 x 13-inch pan. Bake at 325° for 1 hour. Yield: 2 loaves.
Add all ingredients into cooked macaroni except crackers and butter. Pour into greased casserole dish and top with Ritz crackers. Dot with pats of butter or margarine and bake at 350° for 30 minutes. Tent with foil if topping browns too quickly.
Stir together the condensed milk and Cool Whip until well blended. Fold in the pineapple. Pour into pie crust and freeze about 4 hours. Serve.
In large skillet, cook first 5 ingredients in Wesson oil until onion is soft. Add remaining ingredients. Bring to a boil; cover and simmer 40 minutes, stirring once or twice. Makes 4 to 6 servings. Great way to use leftover meats. I usually serve mine over rice, also!
Combine sugar and water in saucepan; then stir well until sugar dissolves. Stir in vanilla and lemon juice. Set aside. Cut Crisco into flour until mixture resembles meal. Add milk and stir until dry ingredients are moist. Turn dough onto floured surface and knead lightly 4 to 5 times.
Preheat oven to 350°. Cream shortening and sugar; add eggs. Mix dry ingredients; add alternately with bananas to creamed mixture. Stir in nuts. Pour into well-greased loaf pan. Bake 40 to 50 minutes or until done. (Insert toothpick into center; if it comes out clean, bread is done.) When thoroughly cool, wrap in foil and store in refrigerator or freeze. Flavor improves after refrigeration.
Layer thinly sliced onions in shallow baking dish. Sprinkle 1/2 bag of crushed potato chips over onions. Sprinkle cheese over chips. Start again with onions and repeat layers. Mix soup and milk together, pour over casserole. Salt and pepper lightly to taste. Bake 1 hour at 325°.
Combine sugar and cornstarch in top of double boiler. Add boiling water and mix well. Cook in double boiler until thick. Remove from fire and cool. Fold in stiffly beaten egg and vanilla. Put in pie shell which has been baked and cooled. Chill at least 2 hours or overnight. Top with whipped cream or Cool Whip when ready to serve.
Mix soup and potatoes and stir in a 14-inch Dutch oven. Salt and pepper to taste. Cook 1 hour with 14 coals on top and 12 coals on the bottom. Add cheese with 10 minutes to go.
Sprinkle hens inside and out with salt and rosemary. Roast in a 350° oven for 1 hour. While hens are roasting, chop apricots; add to applesauce and wine in medium saucepan. Stir in orange rind, brown sugar and ground cloves. Simmer for about 30 minutes, until apricots are tender. Spoon glaze over hens; roast 30 minutes longer.
Sprinkle breasts with seasonings. Bake, covered, 1 1/2 hours at 350°. Chill and bone. Cook broccoli until tender. Place spears across greased 2-quart dish. Add breasts. Combine soup, dressing, lemon juice and curry. Pour over chicken. Sprinkle with cheese. Top with buttered crumbs. Bake at 350° for 30 minutes. This may be prepared a day ahead and refrigerated.
Preheat oven to 350°. Grease and flour loaf pans (one 9 x 5-inches, two 8 x 4-inches or six 5 x 3-inches). Sift flour, salt and soda; set aside. In a large mixing bowl beat oil, sugar, eggs, vanilla, cinnamon and nutmeg until well blended. Add dry ingredients and mix until smooth. Fold in apples and pecans. Divide batter evenly among desired pans. Bake in the center of 350° oven for one hour or until tested done. Decorate with glaze.
Mix together all ingredients. Put in a 2-quart casserole dish. Top with shredded Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350° for about 30 minutes or until cheese is bubbly and lightly brown.
Scrub unpeeled potatoes well. Cut each in half lengthwise. Then cut into even wedges. Boil wedges for 5 minutes in salted water. Drain and pat dry.
Mix taco seasoning mix and sour cream together. Let stand. In a 9 x 13-inch pan, spread bean dip on bottom of pan. Next layer is taco seasoning mix. Third layer is green chilies. Fourth layer is diced tomatoes. Fifth layer is green onions. Sixth layer is Cheddar cheese and seventh layer is black olives. Use your favorite Tostitos chips.
Start 2 cups sugar and 1 cup water cooking in a deep saucepan. Separately, melt 1 cup sugar; add 1 cup water and cook until thin syrup is formed. Pour this into first mixture and cook to soft (234°) boil. When thermometer reaches 230°, add pecans. Remove from fire and cool undisturbed until pan can be held on hand with comfort. Stir until creamy and drop by spoon quickly onto wax paper. Makes 1 3/4 pounds.
Mix sugar and oil. Add eggs. Add dry ingredients, alternating with buttermilk. Add nuts and prunes. Pour into a buttered pan and bake at 325° about 45 minutes or possibly a little longer (when toothpick comes out clean). Remove from oven and while still hot, cover with icing.
Cream the butter and blend in the molasses. Sift the baking powder, flour and salt. Beat the eggs and add the sour milk and honey. Stir. Add milk and flour alternately to the creamed butter and molasses. Mix well. Stir in the spices, raisins, figs and almonds.
Mix all ingredients except one package of chopped beef. Shape mixture into a ball and cover with remaining beef. When refrigerating, leave lid off until ready to serve.
Bring water and vinegar and seasonings to a boil. Rinse shrimp before adding to boiling water. Cook 3 to 5 minutes after water comes to boil. Place in colander to drain-quickly refrigerate. Serves 2.
Beat eggs; add sugar, oil and zucchini. Sift flour, cinnamon, baking powder, soda, and salt. Add to above mixture. Add vanilla and nuts. Grease and flour two 9 x 5 inch pans. Pour 1/2 of batter in each pan. Bake 1 hour at 350 degrees. (Or 3 - 3 x 7 inch pans for 50 minutes.)
Place all the ingredients in a large pot. Bring to a boil, then turn heat to medium and cook for 30 minutes.
Wash beans and soak overnight in water in the refrigerator. Next day, boil beans and other ingredients. When it boils, turn to simmer until beans are tender. Serve over rice. Great main dish.
Separate dough into triangles. Pat out each triangle. Place 3 pepperoni slices slightly overlapping on the center of triangle. Top with cheese. Roll starting with short side of triangle. Place point side down on ungreased cookie sheet. Bake at 375° for 10 to 14 minutes or until golden brown.
In a saucepan, stir together brown sugar, cornstarch, orange peel, salt and pepper. Stir in orange juice and vinegar. Cook, stirring constantly until mixture thickens and gets bubbly. Cook 1 to 2 minutes. Stir in beets and cook until beets are hot. Serves 12.
Put the spices and garlic into a cloth bag to prevent the catsup from being dark. Boil until the desired thickness. Stir frequently to prevent sticking.
Grease	the bottom and sides of a 12 x 7 1/2 x 2-inch baking dish with cooking oil. Arrange thawed fish fillets in a single layer on the bottom of the dish. (Use any fish fillets.)
Mix together flour, eggs and salt. Add water and mix. Let stand 10 to 15 minutes. Fill noodle press 2/3 full and squeeze into salted boiling water and cook 1 to 2 minutes. Drain. Meanwhile, fry 12 ounces of bacon (cut into small pieces) and 1/2 onion. Drain fat; set aside. Add 4 ounces Gouda cheese to noodles, then bacon, stirring until melted. Serve immediately.
Combine Do-Dads, pretzels, raisins, candies, nuts, crackers and sunflower seeds in a large bowl. Mix well. Store in airtight container.
Place sugar, water, raisins, butter, cloves, cinnamon and salt in a stew pan and let boil. Cool and then add baking soda and flour. Bake in a slow oven.
Beat eggs. Stir in sugar and add pumpkin and lemon juice and mix well. Sift flour, spices, salt and baking powder and add to mixture. Use large oblong cookie sheet with sides. Grease and spread with wax paper and grease again. Pour mixture onto paper. Sprinkle with 1 cup chopped nuts. Bake at 375° for 15 minutes. When done, remove from oven. Pick up wax paper and cake and place on clean dish towel. Roll cake and paper in towel. Set 1 1/2 hours. Unroll (ends may curl) and spread with filling.
Mix all ingredients together. Pour into a casserole dish. Bake at 350° until bubbly.
Put the first 7 ingredients in a baking dish. Combine the brown sugar, catsup, Worcestershire and Karo syrup. Add mixture to beans. Stir together. Bake at 325° for 45 minutes or until bubbly. Add water if too dry. Do not cover. Serves 12.
Sift dry ingredients together. Blend in shortening, cheese and pimento. Add milk to make a soft dough. Roll out on floured board to 1/2-inch thickened. Fold over and roll again. Cut with biscuit cutter and place on greased cookie sheet, leaving space between so all sides can brown. Bake at 450° for approximately 15 minutes. Makes 36 tiny biscuits.
Mix cinnamon and sugar together, then add liquid in a saucepan. Cook over low heat until sugar is dissolved, then turn to medium heat for about 20 minutes. Mix and sift the flour, baking powder and salt, then cut in the shortening. Add milk to make a soft dough. Roll out thin. Add a layer of butter; sprinkle cinnamon and sugar over top of butter. Roll like jelly roll; cut into 1 1/4-inch pieces. Place in baking dish. Dot with butter and sugar. Cover with hot vinegar mixture and bake at 350° for about 40 minutes, or until done.
Beat egg whites until stiff. Add gradually sugar, mixed with baking powder, vanilla and salt. Fold in cracker crumbs and walnuts. Put in well-greased pie pan and bake for 30 minutes at 350°. When cold, spread with heavy cream, whipped with vanilla and sugar to taste. Grate chocolate on top.
Melt butter in a double boiler, then add sugar; stir until dissolved. Remove from heat and add the eggs, one at a time, beating well after each addition. (Do not use an electric mixer.) Add flour, vanilla and nuts; mix well. Pour into a greased 9 x 13-inch pan and bake at 350° for 20 minutes. Cool and cut into squares.
Prepare green beans (snip and wash). Parboil green beans (until fork goes into bean easily), not too long. Drain beans. Place in low casserole dish. Sprinkle with bread crumbs, Romano and Parmesan cheeses, oregano, salt, pepper, garlic powder and tomato sauce (don't saturate). Cover or use aluminum foil. Bake at 350° for 30 to 50 minutes, depending on size of casserole.
Melt the butter and chocolate or cocoa. Mix together the sugar and salt. Add to butter-chocolate mixture. Add the eggs and vanilla. Pour into unbaked pie shell; bake for 45 minutes at 300°. You may add chopped nuts to ingredients.
Cream butter and sugar. Add eggs, two at a time, beating well after each addition. Then add flour, one cup at a time, alternately with whipping cream and flavoring. Pour into tube pan. Place in a cold oven. Turn oven to 325° and bake for 1 1/2 hours.
Combine all ingredients except cheese. Put in baking pan. Sprinkle top of casserole with cheese. Bake at 350° for 45 minutes.
Place pot roast in baking dish; place vegetables around meat. Sprinkle dry soup over all. Pour beer over all. Cover and place in 300° oven for about 3 hours.
Cream margarine and cheese together. Add other ingredients. Form into small balls and flatten with fork on top. Place on ungreased baking sheet and bake at 325° for 12 to 15 minutes.
Cream shortening, adding sugar. Add molasses. Beat egg and add. Dissolve soda in milk. Mix and sift flour, spices and salt. Add alternately with milk to first mix. Add raisins. Drop by teaspoons on greased cookie sheet. Bake at 350° for 12 minutes.
Spray oblong dish with Pam or grease. Mix nuts and coconut together and put in bottom of dish.
Dissolve Jell-O in 9 cups of boiling water. Combine sugar with 4 cups water and bring to a boil. Add to the Jell-O mixture and set aside to cool. When cool, add lemon juice and pineapple juice. Mix well and freeze in plastic containers. When ready to serve, place in hot water to loosen. Place in large punch bowl. Add ginger ale or 7-Up. Makes 50 cups. Color is determined by Jell-O used.
Mix together and pour into two well-greased and floured bread pans. Bake for 35 to 40 minutes in 350° oven.
Mix first 3 ingredients until crumbly; spread in loaf pan. Bake at 350° for 20 to 25 minutes. Cool. Beat cream cheese with powdered sugar until creamy. Fold in Cool Whip and spread in pan. Prepare pudding according to package directions. Pour the pudding on top of the cream cheese. Top with Cool Whip and sprinkle with chopped pecans. Refrigerate at least 1 hour before serving.
Beat cream until stiff. Fold in other ingredients. Delicious served with beef brisket and corned beef.
Mix melted margarine and graham cracker crumbs. Add coconut in baking pan; press lightly. Sprinkle layer of chocolate chips, then chopped nuts. Drizzle condensed milk over top. Bake at 350° for 30 minutes. Cut into squares like brownies.
Melt margarine with Cheez Whiz. Mix with Veg-All and put in a baking dish. Top with an additional 1/2 stick of melted margarine and 1 roll of crushed Ritz crackers. Bake at 325° until bubbly.
Mix jello and add sugar, juice and pineapple juice. Freeze in ice cube trays. When ready, add frozen cubes and "cold" ginger ale in punch bowl. Mix or stir to slush.
In a large bowl, mix Ricotta cheese, 1 cup Mozzarella cheese, egg, spinach, salt, oregano and pepper.
Line 9 x 13-inch pan with 8 slices bread. Layer cheese on bread, then place ham on cheese. Place remaining slices of bread over ham.
Beat egg, sugar and salt; add milk. Beat in flour and baking powder. Add melted shortening and blueberries. Mix lightly and fill greased muffin tins 2/3 full and bake at 350° until brown.
Simmer raisins in water 5 minutes. Drain. Saute sausage until almost cooked and drain off fat. Mix sausage, brown and white sugars and eggs. Add nuts and raisins. Mix flour, spices and baking powder. Stir baking soda into coffee and add flour mixture and coffee to sausage mixture. Spoon into muffin tins; bake at 350° for 25 to 30 minutes. Mixture also can be baked in a 9-inch tube pan and baked for 1 1/2 hours.
Blend oil and sugar well. Sift dry ingredients and add to oil and sugar. Beat eggs slightly and add to batter. Add vanilla. Fold in apples and nuts. Grease and flour large tube or Bundt pan. Bake at 250° for 1 1/2 hours. Cool and invert. Add topping.
Boil chicken until tender, remove bones. Add cream of chicken soup to broth and bouillon. Add black pepper to taste. Bring liquid to a boil and drop in floured dumplings a small amount at a time. Cook until all are done then add chicken pieces back in. You can also use egg noodles.
Combine ham, water, beans, onion, Worcestershire and bay leaf in large stockpot. Bring to a boil. Reduce heat and simmer, covered, until beans are almost tender, about 2 hours. Stir in carrots. Cover and simmer until beans are tender, about 1 hour longer. Remove ham shank; cut off skin from bone and discard. Cut meat into chunks and return to stockpot. Heat until hot.
Cube chicken and drop into hot wok with oil; add liberal amounts of both Worcestershire sauces. Brown chicken cubes. Salt and pepper to taste. Prepare lettuce bed on a large meat platter; add all other salad ingredients to edges of platter. Place chicken chunks on center of lettuce bed. Serve with your favorite salad dressing and baked potatoes.
Warm liquid to 110°. Add honey and yeast; whisk until yeast is dissolved. Blend dry ingredients. Add liquid to dry mix. Knead thoroughly. Let rise to double. Punch down. Knead again. Form loaves. Rise to double. Bake at 375° for 45 minutes. Makes 4 loaves.
In bowl, mix peanut butter and butter until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt. Stir in 1 cup morsels. Spread mixture into 13 x 9-inch baking pan. Bake 25 to 30 minutes. Immediately sprinkle remaining morsels over cookie layer. Let stand 5 minutes or until morsels are spreadable. Spread over cookie dough.
Combine first 5 ingredients in a large mixing bowl and beat for 2 minutes. Add 1/2 of a 10 ounce package of frozen strawberries (save the other half for icing) and beat for 1 minute. Add oil and beat 1 minute. Bake in a 350° oven for 35 to 40 minutes. Makes 3 (8-inch) layers or 1 sheet cake and a dozen cupcakes.
Mix margarine, sugar and peanut butter for filling. Melt chocolate, put small amount in bottom of paper candy cup. Add small patty of peanut butter mixture, finish filling up with melted chocolate.
Melt marshmallows in milk in a double boiler. Add chopped nuts and chopped cherries; mix with dry ingredients. Add marshmallow mixture to chopped nuts mixture and mix well. Pack in waxed paper-lined loaf pan. Cover with foil and refrigerate for 2 to 3 days. Slice thin to serve.
Tenderize steak by pounding with a meat tenderizer (mallet) until thin enough to fry. Place meat in a plastic bag and pour the dressing over it. Add more dressing if needed. Place in refrigerator for 3-4 hours, turning bag often to make sure meat is well coated. Remove from bag, drain well. Beat egg and milk together. Season flour. Dip in egg mixture and coat with flour. Pan fry until tender and golden brown.
Beat eggs. Add pineapple with juice and vanilla. Mix well. Add flour, sugar, soda and salt. Beat well. Add nuts. Bake in greased 9 x 13-inch pan at 350° for 30 minutes or until toothpick comes out clean.
Mix ingredients together. Chill overnight. Save a few orange slices for garnish. Keeps several days in refrigerator.