HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim fat from roast. Cut roast as necessary to fit into a 3 to 4-quart electric slow cooker. Place meat in cooker. Combine vinegar, onion, bay leaves, salt, cloves and garlic powder. Pour over meat. Cover and cook on low heat setting for 11 to 12 hours or until meat is very tender. Remove meat and use two forks to shred meat. Discard bones and fat. If desired, line split rolls with spinach or lettuce leaves. Place shredded meat on roll. Strain meat juices; skim off fat from juices. Serve juices with sandwiches for dipping. Makes 8 to 10 servings.
Break ground beef into small particles and saute in butter or olive oil.	Mix thoroughly meat, egg, Mozzarella, milk, bread, chopped parsley, salt and pepper. Fill cooked shells. Cover bottom of baking dish with pasta sauce. Arrange filled shells side by side in single layer in baking pan. Pour remaining sauce over filled shells and bake at 350° for about 30 minutes. Sprinkle with grated cheese and serve.
Melt butter in pan. Blend in flour and stir. Stir in broth and simmer 2 minutes. Add milk and half and half, stirring constantly until thickened. Do not boil. Add crab meat. Add salt and pepper to taste. Makes 4 servings.
Grease 9 x 13-inch pan. Put coconut and pecans in bottom of pan. Mix cake according to directions and spread over pecans and coconut. Cream margarine, cream cheese and powdered sugar together. Pour over top of cake. Bake at 350° for 40 to 45 minutes.
Place a layer of chicken in a casserole dish. Salt and pepper and dot with butter. Repeat until all chicken is used. Cover and bake at 350° for 1 hour. Combine soup and milk and heat below boiling point. Pour over chicken. Turn chicken and bake 25 minutes.
In a large pot, saute 3 to 5 minutes onions and carrot in olive oil. Add thyme and marjoram and saute one minute more. Add next five ingredients and cook, covered, for an hour or so until lentils are tender. Add sherry.
Beat eggs slightly; add balance of ingredients and mix. Pour into buttered 9-inch pie pan. Bake for 45 to 50 minutes at 350° or until firm and golden brown. Serves 6. (Nice for brunch or lunch with a salad.)
Bake in a greased tube pan about 1 hour at 350° to 375°.
In bowl mix salmon and juice. Beat in cornflake crumbs, evaporated milk, butter, egg, lemon juice and poultry seasoning. Put mixture in loaf pan. Set loaf pan in shallow pan of water. Cook at 350° for nearly an hour.
Cream butter and sugar. Add egg and mix well. Add boiled raisins and water. Sift together dry ingredients; add to creamed mixture and mix well. Bake in a 9 x 9-inch pan at 350° for 30 minutes.
Use a large casserole. Heat oven to 400°. Slowly pour cornmeal into boiling water, stirring all the time, until mixture is thick and smooth. Add salt and butter (cut into chunks) and stir until mixture is thick and smooth.
Combine sugars, corn syrup and water; stir until dissolved. Bring to a boil. Cover and boil gently for 10 minutes. Do not stir! Remove from heat; cool slightly. Add vanilla and maple extracts. Stir only until mixed. Makes 1 quart.
Chop onion. Brown hamburger and onions together. Drain hamburger grease. Cook noodles; add ingredients together. Salt and pepper to your taste. Put in casserole dish and bake at 350° to 400° for 30 to 35 minutes.
Mix the cucumbers, onions and salt; bury in ice. Let stand 3 hours. Drain well. Bring the sugar, vinegar and spices to a boil. Pour over cucumbers. Cook slowly, until mixture is scalding but not boiling. Put in sterilized jars and seal.
Combine strawberries and sugar. Let stand 20 minutes. Stir occasionally. Combine water and pectin. Bring to a boil. Boil 1 minute, stirring constantly. Add pectin mixture to fruit and stir 3 minutes. Pour into jars or freezer containers, leaving 1-inch headspace. Cover with lids. Let stand at room temperature for 24 hours. Freeze. Yield: 6 cups.
Mix margarine and flour. Spread in bottom of 13 x 9-inch pan. Use 1/2 of nuts. Bake at 350° for 15 minutes. Cool.
Place chicken in a greased 13x9x2 dish. Combine rice and water in a bowl. In a separate bowl combine soups, soup mix and peas; stir into rice mixture. Spread over chicken. Cover and bake at 350° for 40 - 45 minutes. Uncover, sprinkle with parsley. Bake 10 - 15 minutes longer or until chicken juices run clear.
Bring water, butter, cocoa, buttermilk, eggs and vanilla to a boil Pour boiled mixture over sugar, flour and soda. Mix well with spoon. Pour in greased and floured shallow pan and bake 25 minutes at 350°. Let cool in pan.
Mix together all ingredients. Bake at 350° for 40 to 50 minutes. Bake first 20 minutes, covered; uncover the last 20 minutes.
In a large glass salad or serving bowl, layer half the lettuce. Sprinkle lightly with salt and pepper. Layer eggs, chicken, green onions, tomatoes, bacon and remaining half of the lettuce. Frost top with mayonnaise to cover completely. Sprinkle with cheese.
Mix sausage, corn, tomatoes, crumbs, onions and pepper. Bake in a greased 1 1/2-quart casserole dish. Bake at 350° for 25 to 30 minutes.
Cream butter, shortening and eggs. Add sugars and cream again. Mix dry ingredients. Add dry ingredients and milk alternately, ending with dry ingredients. Add vanilla and nuts. Bake 1 hour and 30 minutes at 325°. Cool in pan.
Combine all but almonds. Beat until fluffy. Chill slightly. Shape into ball and coat with almonds. Serve with crackers.
Soak oats in boiling water for 15 minutes. Pour yeast into 1/3 cup hot water (105° to 115°). Let sit for a few minutes. Add butter and salt to oatmeal mixture. Add molasses and orange marmalade. Stir yeast and add. Mix in 4 cups flour, one at a time. Knead in the last 2 cups. Place in bowl and let rise in a warm spot until doubled. Cut down and place in 2 greased loaf pans and let rise until 1-inch above pans. Bake on lowest rack of oven at 325° for 50 minutes. Immediately remove from pans, place on rack and butter crust.
Melt butter; mix all ingredients together and put in a casserole dish. Put crushed crackers you saved, to go on top along with some cheese. Bake at 350° for 30 to 35 minutes.
Combine all ingredients; add hot milk last. Pour into buttered baking dish. Bake 1 hour at 325°.
Crumble and brown sausage and onion. Drain good; mix soup and milk. Add rest of ingredients, then top with cheese. Bake at 350° for 30 minutes.
Mix together and put in a 3-quart Pyrex 9 x 13 x 2-inch dish. Cover and freeze. Take out 10 minutes before serving. Cut in squares and serve.
Line 9 x 12-inch greased pan with half of the bread. Place ham, broccoli, green pepper, onion and cheese over bread. Beat eggs; add milk. Add 1 teaspoon dry mustard, salt and pepper to taste. Place remaining bread on top and pour liquid over all ingredients. Refrigerate overnight. Take out in morning. Mix cornflakes and butter and sprinkle over casserole. Bake at 325° for 50 to 60 minutes. Let stand 10 minutes before serving.
Combine all ingredients except tomato slices and American cheese. Slice bread in half lengthwise. Spread mixture on bread. Broil 5 inches from heat for 12 minutes. Top with tomato and cheese slices. Broil again until cheese melts.
Drain salmon, reserve 2 tablespoons liquid. Flake salmon and combine liquid and remaining ingredients. Mix well. Shape into a loaf in a greased baking pan. Or place in a well-greased loaf pan. Bake at 350° for 45 minutes. Serves 4 to 6.
Pour 2 cups sugar over grated cabbage and onion. Mix good and set aside. Mix salt, vinegar, celery seed and sugar with oil. Bring to a boil. Pour boiling mix over cabbage mixture. Refrigerate 12 hours. Keeps two weeks.
Stir all ingredients until well mixed. Bake 25 minutes in a 350° oven in an ungreased 8 x 8-inch pan.
Preheat oven to 400°.	Drain sweet potatoes, reserving 1 tablespoon	syrup;	slice sweet potatoes. On 4 sheets of heavy foil, layer the ham slices, sweet potatoes, beans and apples. Combine cranberry sauce, reserved syrup and mustard. Spoon cranberry mixture over ham and vegetables.	If desired, sprinkle apple slices and	sweet potatoes with brown sugar. Wrap up foil pouches loosely. Place on baking sheet. Bake at 400° until heated through, about 20 minutes. Transfer to serving plates, pouring juices over all. Makes 4 servings.
Cover beef with water; add salt and slice of onion. Cook under pressure slowly 1 hour. Debone and chip lean meat. Skim off fat and add other ingredients. Bring to boil and cook slowly about 30 minutes, until celery and carrots are done. (If soup is too watery, add another can of potato soup to thicken.)
Mix meat, rice and seasonings and form into 10 or 12 small balls. Brown lightly in small amount of fat. Drain off excess fat and add tomato sauce mixed with water. Cover tightly and simmer 45 to 50 minutes.
Preheat oven to 350°. Hand mix (dough is very stiff, even up in pan). Mix sugar, oil and beaten eggs. Add soda, salt, vanilla and cinnamon. Alternate parts of flour, apples, raisins and nuts. Grease and flour pan (13 x 9-inch tube or Bundt) and bake until done. Top with confectioners sugar, butter frosting, Cool Whip or any topping you like.
Combine first 2 ingredients and refrigerate overnight. Next day, add remaining ingredients. Mix well and mold into logs or sticks. Place on cookie sheets or cake pans. Cook 4 hours at 225°. Cool completely before slicing or wrapping for freezer.
Grease baking sheet lightly. Start oven 10 minutes before baking. Set to moderately hot temperature (400°). Plump raisins. Cool. Chop nuts. Cream butter until shiny. Add sugar in 2 portions, mixing until smooth after each. Stir in raisins and nuts well. Drop with a teaspoon onto cookie sheet. Bake for 10 minutes, or until brown. Makes 3 1/2 dozen.
Place unwrapped margarine sticks in large mixing bowl; soften at room temperature until very soft. Whip with mixer (not blender) on high speed until it loses the yellow color and turns white. Add buttermilk, about 1/8 cup at a time, beating on low speed to mix, then whipping on high with each addition. Add oil, if needed, to make it fluffier. This takes about 10 minutes of beating to be fluffy. Not to be used for frying.
Peel potatoes and finely grate into large bowl. Grate onion into same bowl. Beat in eggs. Stir in flour, salt and pepper. Heat about 1/4-inch oil in heavy skillet. Drop potato mixture by tablespoons into hot oil. Brown until edges are crisp. Turn and brown other side.
Mix jello (3 cups hot water and 3 cups cold water). Slice bananas and add to jello. Drain and add pineapple. Save the juice. Add marshmallows. Stir and refrigerate until set.
Cook onions and potatoes in a pan with 2 cups of water until almost cooked. Add fish and complete cooking. When fish flakes easily, add butter, salt, pepper, savory and all milks. Heat completely without boiling. Sprinkle with paprika (optional) and let set for 15 minutes.
Boil together sugar, oil, vinegar, salt and pepper. Cool and pour over vegetables. Let marinate in refrigerator several hours.
Bring sugar and milk to a boil. Time for 5 minutes. Take from stove and add vanilla, Marshmallow Creme and peanut butter. Put in a buttered 8 x 10-inch dish. Cool and cut into squares.
Mix sugar and corn syrup in a 1 and 1/2 quart microwave container. Microwave on high power (10) for 3.10 minutes. Add dry roasted peanuts and return to microwave for another 3.10 minutes. Stir in butter and vanilla and microwave for 55 seconds. Add baking soda and stir vigorously for 30 seconds until foamy. Quickly pour mixture onto a non-stick cookie sheet or lightly buttered cookie sheet. Place cookie sheet on a rack so air can circulate under it. Let cool for 30 minutes. Loosen edges of peanut brittle with a table knife. Gently turn over. Tap gently with handle end of knife and break into pieces. Total prep time, 10 minutes. Yield: 1 lb. of delicious peanut brittle.
Sift the flour with baking powder, soda and cinnamon. Combine oil and sugar; mix well. Add sifted dry ingredients half at a time to oil-sugar mixture. Add eggs, alternating with dry ingredients; mix well. Add carrots and pineapple. Stir in nuts and vanilla. Pour batter into a 9 x 13-inch oblong pan, lightly oiled. Bake at 325° for 1 hour and 10 minutes. Frost when cool.
Heat soup, milk, mustard and pepper to boiling. Add vegetables. Reduce heat to low and simmer 10 minutes. Stir in ham, half of the cheese and macaroni. Pour in casserole dish, which has been buttered. Sprinkle rest of cheese on top. Bake for 30 minutes at 350°.
Mix all ingredients, except nuts, together. Shape into a ball and roll in pecans. Serve with Chicken in a Biskit crackers.
Mix Kool-Aid according to package directions. Pour small amount in Bundt pan and freeze to make ice ring for punch. Mix the remaining ingredients with Kool-Aid.
Mix sugars, shortening, peanut butter, egg, milk and vanilla until well blended. Gradually add flour. Roll by hand into 1-inch dough balls. Roll in sugar that was set aside. Bake at 375° for 10 to 12 minutes, on cookie sheets sprayed with non-stick spray. Place unwrapped kisses onto warm, out of the oven, cookies. Cool.
In saucepan, blend butter (1/2) with heavy cream, pepper and cheese. Apart, in skillet, melt garlic in butter until brown. Add shrimp and stir-fry. Add parsley, basil and lemon on low heat. Remove from heat. Apart, prepare pasta. Drain. Pour cream sauce on pasta. Garnish with shrimp.
Mix all ingredients in double boiler. Stir constantly until desired thickness. Keep in refrigerator and heat when used.
Drain artichokes well. Squeeze out all the juice. Break artichokes into small pieces and add mayonnaise and Parmesan cheese. Mix well. Add garlic powder and salt, mix. Place in shallow casserole/baking dish that you will serve from. Bake in 350 degree oven for approximately 20 to 30 minutes or until brown on top. Remove from oven and blot excessive oil with paper towel. Serve immediately with Fritos (best large) or toast rounds.
Brown beef and onion. Pour off fat. Add remaining ingredients. Pour into 1 1/2-quart casserole dish. Bake in 350° oven for 30 minutes.
Preheat oven to 375 degrees. In medium bowl, combine oats, flour, whole-wheat flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir in raisins and apples. In large bowl combine egg, honey, oil, and milk. Stir in dry ingredients. Mix until smooth batter. Drop batter on ungreased baking sheet. Use tsp. to drop dough 2 inches apart. Press dough down to about 1 1/2 inch. Bake 10-12 minutes until golden brown. Remove cookies from baking pan to cooling rack.
Mix all ingredients; form into a roll and place in refrigerator. When well chilled, slice and place on cookie sheet. Bake at 375° for 12 minutes. (May drop on cookie sheet and bake immediately after mixing.)
Brown ground beef. Mix all other ingredients together with the beef and place in a casserole dish. Bake in oven 45 minutes at 350°. Stir once or twice. Add water, if necessary.
Sift, then measure flour. Sift three times with soda and salt. Cream butter until light and lemon colored. Gradually add sugar, beating after each addition. Slowly add eggs, which have been beaten until they are almost as stiff as whipped cream. Alternately add dry ingredients and liquid, beating until smooth after each addition. Add coconut. Drop by teaspoonfuls on ungreased baking sheet. Sprinkle with additional coconut, if desired. Bake at 400° for 10 to 12 minutes.
Combine salad dressing, mustard, celery seed, salt and pepper. Mix well. Add potatoes, eggs, onion, celery and cucumbers. Mix lightly and chill.
Grind cranberries with the marshmallows. Dissolve lemon Jell-O in hot water; let cool. Add celery, salt, nuts, apples, sugar, pineapple, orange and ground peeling to cranberries and marshmallows mixture. When Jell-O is cool, add to other ingredients and place in refrigerator until set.
Wash the pig tails or neck bones and trim off the fat. Place them in a pot and cover with water. Add the seasonings. Let come to a boil. Turn the heat to low and cook slowly until tender, about 1 1/2 hours.
In a small bowl, blend together cheese, lemon, dill seed, salt and garlic. Add radishes and stir until blended. Makes about 2 cups of dip. Cover and refrigerate. This is delicious served with corn chips and crackers. Make up to 4 hours ahead.
Drain pineapple chunks. Drain cherries and chop. Chop pecans. Combine cream cheese, 1/4 cup whipping cream, mayonnaise, lemon juice and salt in mixing bowl. Beat until smooth. Stir in fruit and pecans. Combine 2 cups whipping cream and sugar and beat until light and fluffy. Fold into fruit mixture. Pour into a 13 x 9 x 2-inch pan. Freeze. Cut into squares to serve. Serves 10 to 12.
In a medium saucepan combine barbecue sauce, honey, jelly, catsup, 1/4 cup water, celery, brown sugar, relish, mustard and cinnamon. Cook and stir over medium heat until bubbly. Reduce heat. Simmer, uncovered, about 15 minutes, stirring frequently. Remove from heat. Cool.
Heat oven to 425°. Roll dough on cloth covered board dusted with flour. Knead gently by folding, pressing and turning. Repeat 8 to 10 times. Roll dough into 12 x 7-inch rectangle. Spread with soft butter. Sprinkle with sugar and cinnamon. Roll dough into long roll. Pinch edges. Cut into 1-inch slices. Place each slice into greased muffin cups (12 muffin cups). Bake about 15 minutes or until brown.
In 1 1/2 quart casserole dish mix soup, milk, soy, pepper, beans and 2/3 cups onions. Stir. Sprinkle remaining onions over bean mixture. Bake 5 minutes. or until onions are golden brown.
In medium size heavy saucepan, combine brown sugar, cornstarch, salt and cloves. Mix well. Add the apple juice, vinegar, lemon slices and raisins. Cook over medium heat until sauce begins to thicken. Add butter or margarine. Serve warm. Good with baked ham.
Saute 3 cups chopped onions and 3 cups chopped celery; set aside. Boil giblets from turkey in 1 1/2 quarts water with 1 onion and 1 cup celery. Crumble breads and use enough of stock to soften. Add onion and celery (2 cups each) and dry ingredients to crumble. Beat 2 eggs and add. Add 2 boiled eggs if desired. Put in a bit more broth, place in pans sprayed with Pam and bake at 350° until top is crunchy.
In mixing bowl, dissolve yeast in water. Add sugar, salt and 1/2 of the flour. Beat thoroughly (about 2 minutes). Add egg and shortening. Gradually beat in remaining flour until smooth. Cover with damp cloth; place in refrigerator. Punch down occasionally as dough rises.
Bring water to boil. Add rice and dill weed or spinach. Boil over medium heat until rice is almost cooked. Remove from heat and let stand until cool (approximately 1 hour). Slowly stir in yogurt. Add salt. Simmer over low flame (10 to 15 minutes) until hot.
In a large bowl, lay wedges of tomatoes. Drain olives. Add to tomatoes. Slice peppers in strips and add to bowl. Add sliced onions into rings. Cube the cheese and add to bowl. Pour dressing over all. Toss and marinate until cold. Serve with hot French bread.
Sift together flour, sugar, soda, salt, nutmeg and cinnamon into mixing bowl; cut in shortening. Add egg, bananas, rolled oats and nuts. Beat until thoroughly blended. Drop by teaspoonfuls about 1 1/2 inches apart onto ungreased cookie pans. Bake at 375° about 12 to 15 minutes or until done. Remove from pan immediately to cool on wire rack. Makes about 3 1/2 dozen.
To make wild rice (1 cup): Simmer 1/4 cup wild rice in 1 cup water in a small covered saucepan for 40 minutes or until rice bursts open and is tender. Cool before using.
Stir all ingredients together in rice cooker. Turn rice cooker on. After the bell rings signifying the rice is cooked, let jambalaya stand for 5 minutes. Serves 10 to 12 people. Preparation time: 10 to 15 minutes. Cooking time: 40 minutes.
Put sugar and cornstarch in pan. Stir and add oil, salt and vanilla. Stir well. Add 1/2 cup beet juice. Cut beets into bite size pieces and add to mixture. Cook until it thickens. Keeps well in refrigerator.
Dissolve the Jell-O in hot water. Add cold water, pineapple and bananas. Pour in dish and cover with marshmallows; let stand overnight. The next morning, take the sugar, flour, egg and pineapple juice. Cook until thick. Pour over first mixture. Whip the Dream Whip and cream cheese. Pour over other mixture, then put coconut on top of this.
Combine ingredients in slow cooker. Cover and cook on low for 2 to 3 hours. Makes 2 cups of sauce. Good on spareribs, chicken, pork chops and roast beef.
Spread nuts in bottom of greased 9 x 13-inch baking dish. Arrange frozen rolls over nuts. Sprinkle with brown sugar, then dry pudding mix, evenly distributing over rolls. Place butter pieces over all on top. Cover and let set overnight. Rolls will thaw and rise. Bake, uncovered, at 350° for approximately 30 minutes or until rolls are baked. Turn immediately onto a serving dish. Serve warm.
Combine sugar, syrup and vanilla. Add melted butter, eggs and pecans. This will make 2 small pies. Cook in 350° oven for 15 minutes, then in 300° oven for 30 minutes.
Mix shortening, sugar, egg and molasses thoroughly. Measure flour by dip-level-pour method. Mix all dry ingredients. Blend with wet mixture. Chill dough. Roll dough into balls the size of walnuts. Dip tops in sugar. Place sugar sides up 3 inches apart on greased baking sheet. Sprinkle each with 2 or 3 drops of water. Bake 10 minutes in ???° oven.
Mix all ingredients together well and sprinkle with paprika. Refrigerate until ready to use.
Melt chocolate over hot water. Add margarine. Cool. Beat eggs until light. Add sugar, salt and vanilla. Beat until smooth. Add nuts. Bake in a 325° oven for about 30 minutes. Cool and cut in rectangles. Roll in confectioners sugar. Yields 12 servings.
Mix all ingredients together. Pat into 9 x 13-inch pan. Bake at 375° for 10 to 15 minutes.
Chip up bacon, put in a 9 x 13 x 2-inch baking dish. Spread rice in dish; add water. Place chicken on top of rice. Add chopped celery. Pour soup over all. Bake at 325° about 2 hours.
Mix meat, milk, bread crumbs and garlic salt. Press into a pie pan. Spread with tomato paste. Top with mushrooms. Sprinkle Cheddar cheese, oregano flakes and Parmesan cheese. Bake at 375° for 30 to 45 minutes. Serves 4. If doubled, use a 9 x 13-inch pan.
Beat Crisco, brown sugar, milk and vanilla in large bowl until well blended. Add egg and mix. Combine flour, salt and baking soda into creamed mixture until blended. Stir in chocolate chips and pecans. Drop rounded tablespoonfuls on ungreased baking sheet. Bake at 375° for 10 minutes. Cool for 2 minutes, then remove. Place on foil to cool completely. Makes about 3 dozen.
In a blender, place all ingredients except oil and blend at high speed 10 seconds. With blender running at low speed, gradually add the oil. Cover the blender and blend at high speed 10 seconds. (You can also make the dressing by hand in a mixing bowl using a wire whisk.) Store dressing in refrigerator, but serve it at room temperature. Shake well before using. Serve on garden or mixed green salads.
Sift flour with salt and baking powder. Cut shortening into dry ingredients with pastry blender. Scramble eggs with 1/4 cup milk (4 tablespoons). Sprinkle over ingredients and toss with fork. Add remainder of milk, 1 tablespoon at a time while mixing with fork. When it is moist enough to form dough, shape it into 4 balls of dough and then roll out into pastry.
Mix vegetables, cheese and mayo together in low dish. Sprinkle cracker crumbs over top and add melted margarine over cracker crumbs. Bake at 350° for 30 minutes.
Place raw chicken in 8 x 8-inch glass pan. Cover with vegetables. Pour spaghetti sauce over all. Sprinkle with cheese. Cover and bake at 350° for 1 hour. Serve over spaghetti. Makes 4 servings.
Cream the butter. Add sugar gradually. Add eggs, one at a time, beating well after each. Add alternately and beat well the flour and whipping cream. Add flavoring. Pour into greased Bundt pan and put into cold oven. Bake at 325° to 350° for 1 hour and 25 minutes.
Cream sugar and butter together until lemon colored, then add nuts and flour. Roll into balls about the size of walnuts. Put them on ungreased cookie sheet. Bake in a 325° oven for about 25 minutes. When cool, roll in confectioners sugar. Put in airtight container. Makes about 5 dozen.