HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lay brisket on large piece of heavy-duty tinfoil. Sprinkle brisket with tenderizer, pepper, liquid smoke, onion soup mix, garlic powder, 1/2 cup barbecue sauce.
Add raspberries to Jell-O and boiling water. Add remaining ingredients; set aside until firm.
Beat all ingredients together and spread on a large tray or dish. Top with any or all: sliced mushrooms, green peppers, onions, tomatoes, and always end with shredded lettuce and grated cheese.
In 9 x 13-inch pan, put the pie filling. Pour cake mix on top. Pour melted butter over evenly. Use a knife to randomly mix through. Bake at 350° for 30 to 40 minutes or until golden brown.
Blend the first 5 ingredients in a large bowl, using a mixer until smooth. Cover and let stand for 2 hours. Stir in the salt, soda, baking powder and flour (3 cups at a time). It may not take all 6 cups of flour; use how much is needed. Turn out on the cabinet and knead, adding flour until pliable. Roll out and cut biscuits with cutter. Place them on a cookie sheet and freeze. When hard, put in plastic bags and seal, keeping until needed. If possible, let them rise 1 hour before cooking. Bake at 400° to 425°. Makes about 60 to 65 large.
Brown meat with onion. Add corn. Heat mushroom soup, milk and broken pieces of cheese until cheese melts. Add to meat and corn mixture. Stir in cooked noodles and heat through and serve.
Combine eggs, sugar and salt; blend well. Add evaporated milk, milk and vanilla. Stir in pecans and cherries. Pour mixture into freezer can of a 5-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Allow ice cream to ripen at least 1 hour. Yields 1 gallon.
Sift together the flour, baking powder and salt. Cream the shortening and melted chocolate. Add sifted dry ingredients, then add the sugar, eggs, vanilla and chopped nuts. Bake in a 9 x 13-inch pan at 350° for 30 minutes.
Pour cottage cheese in bowl. Add orange jello; mix well. Drain pineapple and mandarin oranges. Add to cottage cheese mixture. Fold in Cool Whip. Chill at least 1 hour in refrigerator. May add chopped walnuts if desired.
Grate rind of orange. Squeeze juice and add enough boiling water to make 3/4 cup liquid. Add the grated rind and butter. Stir to melt the butter. In another bowl, beat egg and sugar. Stir into orange mixture. Add cranberries and walnuts. Sift together the flour, salt and baking soda. Add to cranberry mixture. Spoon into buttered loaf pan. Bake at 325° for 1 hour.
In a food processor, place the garlic, sugar, mustard, salt and sour cream. Add the vinegar. Blend on continuous speed. In a thin stream, slowly add oil. When blended, fold in the parsley and pepper. Makes 2 1/2 cups of dressing.
Bone, split and skin chicken. Place in skillet with wine, cover and cook over medium heat until done (approximately 10 to 12 minutes). Remove from heat; set aside. In separate bowl, whisk yolks, cream, salt, 1/4 cup cooking liquid, parsley and basil. Pour into small saucepan and cook over low heat, stirring constantly until sauce thickens. Remove from heat and add lemon juice. Place chicken in serving dish. Pour sauce over before serving.
Peel and cube potatoes. Place a portion of the cubed potatoes in a blender (do not overfill blender). Fill blender with water to nearly cover potatoes. Blend until grated (mixture is watery). Pour mixture into a mesh wire strainer (do not use a colander) and drain off water. Place strained potatoes in mixing bowl and repeat process until all potatoes are grated. Add flour, cream and salt to grated potatoes and mix thoroughly; set aside.
Preheat oven to 350°. Melt butter in large saucepan. Remove from heat. Add sugars and vanilla; blend well. Add eggs one at a time and blend well between each addition. Add flour and mix. Stir in nuts. Pour into a well-greased and floured 9 x 13-inch pan. Bake 40 minutes. Turn onto wire rack. Sprinkle with powdered sugar. Cool thoroughly and cut into squares.
Heat oven to 350°. Grease and flour 2 round pans, 9 x 1 1/2-inch or rectangular pan, 13 x 9 x 2-inches. In large mixer bowl, combine dry ingredients. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in coconut, nuts and boiling water (batter will be thin). Pour into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until toothpick comes out clean. Cool cake 10 minutes. Remove from pan. Frost with Coconut Frosting.
Sprinkle onion soup over steak after putting in Pyrex dish. Add mushrooms. Pour gravy over steak with water. Bake at 250° for 3 hours, covered with foil. Good for leaving in oven on Sunday!
Cook pecans in butter for 5 minutes on low heat. Let cool and drain on paper towel. Mix with rest of ingredients and freeze.
Cream sugars and shortening. Add eggs, vanilla and milk. Sift together dry ingredients except oats; add to creamed mixture. Beat until smooth. Add oats and raisins; mix. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 minutes.
Blend oil, sugar and vanilla in a large mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Stir in nuts. Spread in greased 9-inch pan. Bake at 350° for 20 to 25 minutes or until brownie begins to pull away from edges of pan. (Don't overbake.) Cool in pan. Sprinkle with powdered sugar or frost with chocolate butter frosting.
Cook macaroni; fry hamburger, onion and green pepper together. Layer ingredients into baking dish. Place half of macaroni on bottom, then hamburger, puree (heated) and cheese (in that order). Repeat until all ingredients are used. Bake at 325° for 30 to 35 minutes or until done.
Combine all together. Bake at 325° for 1 1/2 hours in tube or bundt pan.
In a large bowl, combine Ricotta, 1/2 cup Mozzarella cheese, eggs and parsley; set aside. In a large rectangular pan, soak uncooked lasagna noodles in cold water for 10 minutes. Drain. Cook hamburger. In large bowl, place spaghetti sauce and stir in cooked meat.
Pour in water; mix in center of flour. Get into soft ball and roll out on dough board. Cut into squares, rolled thin. Drop into hot beef or chicken broth. Use chunks of meat and cook on stove until it boils and dumplings are done. Very good.
Peel and slice sweet potatoes about 1/2-inch thick. Cover sweet potatoes with water; boil until almost tender when pricked with fork. Drain. Place in baking dish. Mix sugars, water, butter and pecans and cook over low heat until slightly thickened. Pour over sweet potatoes. Bake at 350° for 30 minutes.
For the first layer combine flour and butter; press into a 9 x 13-inch pan. Combine cream cheese, Cool Whip and powdered sugar. Layer on crust. Mix pudding and milk; place on cream cheese layer. Cover with additional Cool Whip. Chill before serving.
Sprinkle cucumber with sugar, salt, pepper and lemon juice. Fold cucumber mixture into sour cream. Chill thoroughly before serving. Serve in lettuce cups or sherbet glasses lined with heart of leaves. Garnish with thin slices of radish and a sprig of parsley.
Put Crisco in microwave for 1 minute. Beat eggs and mix with Crisco and sugar. Mix well. Add flour and mix until it forms a stiff dough. Shape into walnut size balls. Press down with a cold fork. Bake at 375° until brown.
Brown rice in pan on top of stove in butter; do not burn. Spray casserole dish with Pam. Put rice in casserole dish. Mix 1 can regular onion soup and consomme; rinse out both cans with water and pour in casserole dish. Put in a 350° oven for 45 to 55 minutes. Serve hot. This is a delicious dish to serve with any kind of meat.
Mix margarine and packed brown sugar. Add egg yolks, flour and vanilla. Blend well. Spread dough 1/8-inch thick in cookie sheet. Bake at 350° for 15 to 20 minutes. Melt 1 large chocolate bar (Nestle or Hershey and spread over cookies when taken from oven. Sprinkle finely chopped nuts. Cut while warm.
Empty hash browns into a 9 x 13-inch casserole dish. Drizzle with butter and cook for 35 minutes at 425°.
Fill cocktail shaker with ice. Add the Framboise and the vodka. Shake and stir. Pour into 4 glasses and garnish with fresh raspberries.
Cream Crisco and sugar. Add eggs. Sift flour, salt, baking soda and baking powder together. Add to sugar mixture alternately with combined sour milk, banana pulp and vanilla. Add chopped nuts. Bake in a greased and lightly floured loaf or tube pan. Bake in a 350° oven for 50 to 60 minutes. Check with a toothpick. (High altitude, add 2 tablespoons flour.)
Cut steak (any kind) in strips and brown. Put in casserole dish. Slice onion in bottom. Then add meat, potatoes, carrots and celery. You can cut vegetables any way you want. Then add mushroom soup and add water. Mix. Put Reynolds Wrap over dish. Bake at 325° for 1 1/2 hours.
Let cream cheese soften at room temperature. Grate Cheddar cheese and combine with cream cheese. Add onion powder and garlic powder; mix with hands until well blended. Add chopped nuts. Shape into rolls about six-inches long; sprinkle cayenne pepper over rolls. Roll in waxed paper and store in refrigerator for a few hours before serving.
Roll crescent rolls out flat and bake at 325° for 7 minutes. Cool. Top with cream cheese mixed with mayonnaise and Hidden Valley Ranch. Top with broccoli, onion, black olives, green olives, tomato and celery. Top with grated Cheddar cheese. Cut into wedges.
Melt margarine. Add flour and pecans. Press in bottom of pan and cook for 25 to 30 minutes at 325° until light brown. Let cool.
Cut biscuits into quarters. Drop into well-greased tube pan. Combine brown sugar, cinnamon, butter and pecans in a saucepan. Heat and bring to a boil. Pour over biscuits. Bake at 350° for 30 minutes or until done. Cool in pan before removing.
Mix popped corn and nuts on cookie sheet or large shallow pan. Combine sugar, margarine and Karo in a 1 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring occasionally, 10 to 15 minutes or until mixture turns light caramel color. Remove from heat. Stir in vanilla. Pour over popped corn and nuts. Mix to coat well. Spread to dry. Break apart, store in tightly covered container.
Soak the lettuce briefly in water to remove all the sand. Place in colander and shake out excess water; wrap in a tea towel jelly-roll fashion and place the rolled towel in the refrigerator for 2 hours. The lettuce will become very crisp. Combine the remaining ingredients, except the green onions, in a small bowl; blend. Place the chopped green onions on the bottom of a large bowl; top with the lettuce. Pour over the cold dressing and toss lightly. Chill until serving time.
Combine first 6 ingredients in a shallow dish, stirring well. Coat a large nonstick skillet with cooking spray and place over medium heat until hot. Dip bread slices, 1 at a time, into egg mixture, coating well. Place 2 bread slices in skillet and cook 4 minutes on each side or until browned. Repeat procedure with remaining 2 bread slices. Sprinkle powdered sugar evenly over toast. Makes 4 servings.
Place potatoes in boiling water to cover and cook for 20 to 25 minutes over medium heat, until tender. Drain and discard water. Put roasted, peeled chilies and garlic in food processor for 15 to 20 seconds, until minced. Add potatoes, milk, paprika, salt and cayenne pepper. Process until smooth. Sprinkle with chives or parsley. Serves 4.
Boil this together 10 minutes; add vegetables. Boil 10 minutes longer. Pack in jars and seal.
Brown sausage. Grease 9 x 13-inch pan. Put bread in bottom of pan, then add sausage or turkey. Beat eggs, milk and mustard. (If using turkey, use sage, 1/2 to 3/4 teaspoon, instead of mustard.) Pour over bread and sausage. Sprinkle with cheese. Cover and store in refrigerator overnight. Next day, pour on mushroom soup mixed with 1/2 cup of milk. Bake at 350° for 1 hour.
Mix ingredients together, except the fruit and then stir in the fruit by hand. Pour and spread into a greased 8 x 8 x 2-inch pan. Bake at 350° for 30 to 45 minutes.
Melt butter and stir in brown sugar and pecans. Put in bottom of a greased 9-inch round cake pan. Cream Crisco and sugar. Add unbeaten egg yolk. Sift together cocoa, flour, baking powder and salt. Add alternately with a mixture of milk and vanilla. Beat egg white until stiff. Fold in egg white. Pour on top of sugar and pecan mixture. Bake 30 minutes at 350°. Turn out on cake plate while hot. Serve with whipped cream.
Cut eggs in half lengthwise. Remove yolks and set whites aside. Mash yolks with fork. Blend in remaining ingredients, except olive slices. Refill whites. Garnish with olive slices.
In large nonstick skillet, combine chicken, onion and wine or water; mix in apricot preserves, cover and cook over medium-low heat for 20 to 25 minutes, stirring occasionally. Add the remaining ingredients and cook for 5 minutes, stirring occasionally, or until chicken is done. Garnish and serve.
Mix together Jell-O and pudding mixes, add 2 cups boiling water. Let stand until jelled. Add strawberries. Add whipped topping. Mix well. Refrigerate.
Cube zucchini; cook in salted water for 15 minutes. Drain and set aside. In a skillet, melt margarine; add onion and saute. Add cream of mushroom soup, sour cream, 1/2 Stove Top stuffing mix and zucchini; mix well. Pour into casserole dish; top with remaining stuffing crumbs. Bake at 350° for 30 minutes.
Whip together. Spread over cake evenly and roll the cake up like a jelly roll as tight as you can. Wrap in tin foil and refrigerate. Makes one roll.
Combine sugars, oatmeal, flour and cinnamon. Add fruit and nuts; mix well. Spread into casserole and top with margarine. Bake at 350° for 30 minutes.
Saute onion and celery in butter in skillet until clear. Layer chicken and uncooked spaghetti over vegetables. Add mixture of soup, broth, salt and pepper. Top with layers of mushrooms and Parmesan cheese. Bring to boil; reduce heat. Simmer, covered, for 30 minutes or until spaghetti is tender, stirring occasionally. Yields 6 servings.
Mix pineapple and cherries in a cake pan. Pour cake mix from the box over the mixture. Add the tablespoon of butter over the dry cake. Bake for 30 minutes or until top of cake is brown.
Combine all ingredients. If hard to beat up, add more soda pop. Makes 50 (4 ounce) servings.
Bring the first 3 ingredients to a boil; stir and remove from heat. In a mixer, have ready the flour, salt and sugar. Pour hot mixture over dry ingredients; beat on medium for 2 minutes. Add the sour cream, eggs, soda and vanilla. Beat all for 1 minute. Pour into a greased 17 x 11-inch cookie pan. Mixture will be thin. Bake at 350° for 20 minutes.
With clean hands, mix together by squeezing with your hands like kneading. The more you knead, the better the slaw. Let sit in the refrigerator in a tightly covered bowl for at least 6 hours before using. This will keep in refrigerator for up to a week, if tightly covered. Do not store in metal container!
Combine brown sugar, oil, egg, vanilla and buttermilk. Mix well. Stir in rhubarb, nuts and vanilla. Sift dry ingredients and add to rhubarb mixture. Spoon batter into greased muffin tins.
Beat all ingredients together in a mixing bowl. Pour into 9 or 10-inch greased pie pan (grease rim also). Bake at 350° for 45 minutes. Crust will be on bottom, custard in the middle and coconut, if used, on top.
Mix together all ingredients, except buns. Open buns. Divide mixture between the 6 opened buns. Broil 5 inches from the broiler.
Spread hash browns in bottom of greased 13 x 9-inch pan. In a separate bowl, melt butter. Add soup, onion, cheese and sour cream. Stir together and pour over hash browns. Bake at 350° for 30 to 45 minutes or until brown.
Cut cucumbers in quarters lengthwise. Dissolve salt in boiling water. Pour over cucumbers in crock. Weight down with a plate. Let stand for 1 week. Drain and add 1 gallon fresh boiling water and alum to pickles. Let stand for 24 hours. Drain. Make syrup of vinegar, sugar and allspice. Heat to boiling. Boil for 20 minutes. Pour over cucumbers in crock. Let stand for 3 days. Pack pickles in jars. Reheat syrup to boiling. Boil 10 minutes and pour over pickles. Seal at once.
Cream together margarine and sugar. Add eggs and bananas. Mix. Gradually add baking soda, flour and chopped nuts. Mix well. Bake in a greased loaf pan at 350° for approximately 1 hour.
Preheat oven to 425°. Rinse hens well, pat dry with paper towels and season inside and outside with salt and pepper. Place hens in large skillet and brush with melted butter. Cook in oven 15 minutes.
In 2-quart microwave-safe casserole, combine pork cubes, pineapple chunks, bell pepper, celery, mushrooms and onion rings; toss to combine. In small bowl, combine pineapple juice, vinegar, cornstarch, soy sauce and salt, stirring to dissolve cornstarch. Pour over pork mixture. Cover with plastic wrap and microwave on High for 10 minutes, stirring once or twice during cooking, until thoroughly heated. Let stand for 5 minutes before serving. Cooking time may be different in your microwave oven. To help ensure good results, be sure to check for doneness while cooking.
Place apples in shallow baking dish. Thoroughly mix sugar, flour and butter. Sprinkle over apples. Bake in moderate oven (325°) until golden brown. Serve with ice cream for a taste-tempting treat.
Brown meat and drain. Add 1 1/2 cups tomato sauce and taco seasoning. Mix well. Line casserole dish with 2 cups corn chips. Spoon meat mixture over chips. Combine rest of sauce with refried beans. Spread over meat. Bake at 350° for 25 minutes. Sprinkle with cheese and 1/2 cup corn chips. Bake 5 minutes more.
Prepare cake mix according to directions, making three layers. Bake as directed. Mix coconut, sugar and sour cream. Reserve one cup of mixture for later. Spread between layers. Add Cool Whip with the cup of the coconut mixture that you saved. Spread on top and sides of cake. Cover tightly and store in refrigerator for 3 days before serving.
Drain gooseberries reserving syrup. Add water to syrup to make 1 3/4 cups. Heat 1 cup syrup mixture to boil. Add gelatin and sugar. Stir to dissolve. Add remaining syrup mixture and orange juice. Chill until partially set. Stir in berries, celery and nuts.
Heat orange juice to boiling. Add jello and cool. Add applesauce. Stir well and chill until firm. Yields 3 cups.
In 2-quart capacity container, mix all ingredients. Microwave on High for 10 minutes or until mixture boils. Stir. Strain into mugs. Garnish with additional orange slices and cinnamon sticks. Yields 4 cups.
Rinse prawns and set aside. Heat butter in a large skillet over medium heat. Add garlic 1 to 2 minutes or until softened but not brown. Add prawns, green onions, wine and lemon juice; cook until prawns turn pink and firm, 1 to 2 minutes each side. Do not overcook.
Mix together oleo, sugar and cocoa, then add milk. Bring to boil in saucepan for 1 minute. (Mix in pan.) Add quickly, vanilla and peanut butter. Add oatmeal all at once and stir well to combine mixture. Drop on waxed paper.
Drain juice from pineapple; place on stove and thicken with the following: flour, sugar, beaten egg and water, mixed well (set aside). Cut pineapple up fine; cut marshmallows with scissors. Add hot mixture to pineapple and marshmallows; stir good. This can be prepared night before. Just before serving, add whipped cream.
Add water to raisins and boil 5 minutes. Cool. Stir in soda and let stand. Cream shortening and sugar. Add vanilla, eggs and cooled raisins with the liquid. Then add flour sifted with baking powder and salt, cinnamon and nutmeg. Stir in nuts and drop on baking sheet by teaspoonful. Bake 12 to 15 minutes in 425° oven.
Slice cooked carrots while warm. Add to the remaining ingredients. Cover tightly and refrigerate. Will keep for weeks. Recipe can be halved.
In a saucepan, melt butter over low heat. Stir in flour until smooth. Gradually add milk. Cook and stir over medium heat until mixture thickens. Remove from heat. Add the salt, Cheddar cheese and Parmesan and Romano blend. Stir until cheeses melt.
Brown beef, onions and garlic. Add mushrooms and spices. Cook spinach until very dry. Strain or squeeze water out. Mix with soup and sour cream. Add meat. Mix well. Bake in 13 x 9-inch casserole dish in a 350° oven for 15 to 20 minutes. Serves 8, freezes well.
Mix shortening, sugar and well beaten eggs. Dissolve soda in hot water. Add nuts. Add 1 cup of flour, then add bananas, remaining flour and salt. Bake at 350° for 45 minutes. Makes 2 loaf pans.
Mix all ingredients. Bake at 350° for 50 minutes. Can be frosted with powdered sugar icing or your favorite icing.
Drain most of juice off of the pineapple. Mix well sour cream, pudding and cream cheese. Add 1/4 of Cool Whip in mixture. Add pineapple and a little juice in mixture. Mix well and pour in a "baked" deep-dish pie shell. Top with Cool Whip.
Melt butter; add coconut and saute until golden brown. Stir constantly. Serve on Jell-O pudding.
Chop up tomatoes (use blender; with small tomatoes, do not peel) and mix with the salt. Let stand overnight. In morning, drain off and discard the juice. Add cabbage and vinegar in large saucepan with tomatoes. Boil 1/2 hour, then add the onion, green pepper and pimiento. Add sugar, celery and mustard seed. Put the cinnamon and cloves in a cheesecloth bag and add to pan. Cook until the onion is tender. Remove the cheesecloth bag and add to pan. Cook until the onion is tender. Remove the cheesecloth bag. Pack in hot sterilized jars and seal at once. Makes 7 or 8 pints, depending on how much cabbage used.
Combine first 4 ingredients; then add next 2. Mix well. Put in greased 8 x 8-inch pan and bake at 400° for 35 minutes.
Pour batter into a greased 9 x 13 Pyrex pan or 3 greased round cake pans. Bake at 350° for 45 or 30 minutes respectfully or until done.
Cut eggs in half lengthwise. Scoop out yolks into a small mixing bowl and mash with a fork. Add remaining ingredients and mix well. Spoon yolk mixture into egg white halves. Chill until ready to serve.
Whip whipping cream with sugar, vanilla, and salt. Fold in sour cream. Alternate layers of cherry pie filling and whipped cream mixture in parfait glasses. Chill. Serves 8 to 10.
In a 12 x 18-inch baking dish, spread 1/4 sauce, 1/2 Ricotta, 1/3 each green pepper, pepperoni, mushrooms and Mozzarella. Repeat. Top with remaining noodles, sauce, green pepper, pepperoni and mushrooms. Reserve remaining Mozzarella. Cover dish with plastic wrap. Shield short ends of dish with 2-inch wide strips of smooth foil. On microwave cooking rack, cook on High 8 minutes. Discard foil. Cook, uncovered, 2 to 4 minutes until hot. Top with remaining Mozzarella. Let stand, covered, 5 minutes. Makes 8 servings.
In large bowl combine cream cheese, pineapple, apricots and cinnamon; blend well. Refrigerate mixture 30 minutes or until easy to handle. Form into two 7 x 1 1/2-inch logs. Roll each in chopped pecans. Wrap in plastic wrap; refrigerate until firm. Serve with crackers. Logs can be frozen. Wrap tightly and freeze no longer than 3 months.
Cream shortening and sugar, then blend eggs in. Mix dry ingrdients together. Pour milk and flavoring (if used) into rest of ingredients. Bake in lightly greased pan, or muffin tin. Bake 450° until golden brown. Insert toothpick into center to test if done.
You will need a ceramic crock with lid. Put water in crock; add yeast and sugar to soften. Stir in flour. Cover with a clean cloth (or lid). Let rise until mixture is light and slightly aged (about 2 days). Mixture will thin as it stands; add flour as needed. As you use sourdough from the crock, replace it with equal amounts of flour and water. A staple of every chuckwagon cook.
Add flour, yeast, salt and water. Knead about 10 minutes. Let rest about 15 minutes. Butter bottom of a roasting pan. Place dough and spread to size of pan. Press in cheese cubes and butter top. Cover and let rise until double in size, about 1 hour. Bake at 350° about 45 minutes or until golden brown.
Slice onions into thin rings. In large pot saute onions in margarine until limp. Pour half of the onions into a 1 1/2-quart casserole dish, cover with 1/2 the cheese and 1/2 the crackers. Repeat. Bake in 325° oven for 30 minutes or until golden brown.