HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take a 13 1/2 x 10 1/2 baking pan or cake pan (no stick), spray liberally with a no stick butter spray. Spread the contents of stuffing mix evenly in the baking pan, including spice packet if there is one. Take barbecue sauce, add water and mix. Roughly 1/3 water to 2/3 barbecue sauce. Pour mixture evenly on stuffing mix. Let it set and soak in a while if you have time. If you don't, it will work anyway. Take chicken legs, chicken breasts, boneless pork chops or steak, venison chops or try one of your own. Lay them on the mixture in the baking pan and coat them with barbecue sauce. Use as many as will fit or as few as you want. Use as little or as much barbecue sauce as you want. Put in a 350° preheated oven and bake for 50 to 75 minutes. If you are in a hurry, increase temperature and cut time. If you have lots of time, cut temperature to 300° to 325° and bake for 2 hours. When baked to your liking, take out and enjoy.
Mix all ingredients together except almonds. Bake, uncovered, at 350° for 30 minutes. Sprinkle almonds on top last 5 minutes of baking.
Cook noodles; drain. In large bowl, mix all ingredients. Chill in refrigerator. Make day or night before serving.
Mix until moist and press into 13 x 9-inch pan. Bake 6 minutes according to directions on box.
Cook broccoli according to directions on package and drain. Combine other ingredients and pour mixture in greased casserole and refrigerate overnight. Bake 40 to 50 minutes at 350°. Double recipe for 9 x 13-inch pan.
Drain syrup from pineapple and combine with cornstarch in a small saucepan over moderate heat. Stir until smooth. Add butter, sugar, spices, vinegar and green pepper. Stir and heat 1 or 2 minutes. Add 1 cup pineapple chunks. Stir and cook until sauce thickens and is clear. Serve hot over hot ham slices.
Place all ingredients in blender. Blend until smooth. Great with avocado and mandarin oranges on a bed of lettuce.
Blend all ingredients together with spoon, spatula, etc. Chill. Serve with cucumber slices, carrot sticks, cauliflower, broccoli or whatever you choose. You can double or triple this recipe.
Preheat oven to 375°. Grease 9 x 9 x 2-inch pan. Stir muffin mix with fork to remove lumps. Add raisins, egg and water. Stir until moist. Spread evenly in pan. Lay apple slices in four rows, evenly spaced and slightly overlapping. Bake 25 minutes or until toothpick comes out clean. Blend confectioners sugar and water until smooth. Drizzle over warm coffeecake.
Dissolve Kool-Aid and sugar in water. Add pineapple juice and cranberry juice. Mix thoroughly. Add ginger ale just before serving. Serves 50.
Slice English muffin in half. Let children spoon on spaghetti sauce and spread to edges. Add grated cheese, round pepperoni sliced and olives. Bake at 350° until cheese is melted.
Mix pineapple, nuts, cheese and banana. Fold in jelled jello and add Cool Whip and nuts when ready to serve.
In saucepan combine catsup, water, onion, vinegar, oil, brown sugar, Worcestershire, mustard seed, paprika, oregano, chili powder, salt, cloves, bay leaf and garlic. Bring mixture to boiling, reduce heat and simmer, uncovered, for 10 minutes, stirring once or twice. Discard bay leaf. Use to baste hamburgers or ribs during last 10 to 15 minutes of barbecuing. Makes about 1 1/2 cups.
Mix all ingredients together and put in crock-pot on low for 10 to 12 hours. Serve over cooked rice and with a vegetable.
Pour boiling water over dates and soda mixture. Let cool, then add remaining ingredients. Bake at 350° for about 1/2 hour.
Put on stove, pineapple juice, brown sugar, dry mustard, flour, water and raisins. Bring to a boil and cook slowly to a syrup. Pour over ham and pineapple chunks. Bake at 350° for 40 to 60 minutes.
Bring to boil the vinegar, oil, sugar, salt, celery seed and mustard. Cool and pour over cabbage and onion. Refrigerate. Will keep 1 week.
In a mixing bowl stir together flour, cornmeal, sugar, baking powder and salt. In another bowl beat together eggs, milk and oil or melted shortening. Add flour mixture and stir just until batter is smooth (do not overbeat).
Mix first six ingredients and make into small balls. Melt chocolate chips, wax and semi-sweet chocolate chips in a double boiler. Using toothpick, dip balls into double boiler mixture and place on wax paper.
Add ingredients together; bring to boil. Simmer for 5 minutes. Put on hamburger buns; top with Mozzarella cheese. Cover with aluminum foil; bake for 5 minutes, or until cheese melts.
Beat all together for 15 to 20 minutes with electric mixer until smooth. Preheat oven to 375°. Pour into tubeless torte pan, the bottom of which is lightly sprinkled with graham cracker crumbs. Bake 55 minutes until brown crust appears. Open oven door. Cool torte in oven for 2 hours. This is easy and delicious.
Crush graham crackers to crumbs. Add milk, pineapple and cherries. Mix well. Add raisins, marshmallows, pecans and walnuts. Mix well. (If too dry, use a little of cherry or pineapple juice.) Pack real tight in buttered loaf pan. Cover with aluminum foil. Refrigerate for seven days. Cut and serve.
In a small mixing bowl, combine tuna, egg, pickle, celery, mayonnaise and mustard; mix gently. Divide among 3 small airtight containers. Chill overnight. Store up to 3 days in the refrigerator. For each serving, pack 1 lettuce leaf and 2 pita bread halves in separate small clear plastic bags. Carry with 1 container of the tuna mixture in an insulated lunch box with a frozen ice pack. To serve, place some lettuce and tuna mixture into each pita bread half. Makes 3 servings.
Roast pecans for 30 minutes at 250°. Melt caramels and mix into pecans. Cool. Melt chocolate chips and mix in with caramels and pecans. Drop by teaspoons onto greased cookie sheet. Cool.
Brew coffee. Melt sugar in hot coffee. Allow to cool some, then add all other ingredients. Mix together. Freeze 6-8 hours. Serve slushy.
Soak beans overnight. In the morning, parboil until soft. Put in bean pot. Add other ingredients and bake all day. Add more boiling water from time to time, so they don't dry out.
Melt the butter in a pan. Beat egg whites until stiff. Add the sugar slowly, beating as you go. Add the nuts by folding them in until each nut is coated. Spread into buttered pan. Bake at 325° for 1/2 hour. Turn every 10 minutes. If nuts are still bubbly with butter, let them stay a little longer in oven.
Blend butter and cream cheese for 10 minutes in a mixer. Add sugar and blend 10 minutes more. Add flour and eggs (alternating 1 cup flour and 2 eggs) until all is added and mixed. Add vanilla. Bake at 350° for 1 1/2 hours.
Blend sugar and flour; add beaten egg yolks into mixture. Work with fork until all sugar is mixed and smooth. Add beaten egg whites slowly, mixing well. Slowly warm pineapple juice, a little at a time. Add butter and stir. Cook over low flame until thick. Cool to room temperature then refrigerate overnight.
Mix all ingredients together. Shape into a ball. Roll in chopped nuts and parsley flakes. Add jalapeno peppers or chili sauce for variety.
Layer refried beans and salsa; top with cheese in a microwavable bowl with cover. Microwave 8 minutes or until cheese is melted. Check after 4 minutes. Serve with tortilla chips.
Cream together first 3 ingredients. Sift together and stir in next 4 ingredients. Chill the dough. Roll into balls the size of walnuts. Roll balls of dough in mixture of 1 tablespoon sugar and cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake in a 350° oven for 8 to 10 minutes. They will puff up at first, then they flatten out with crinkled tops.
Heat oven to 350°. Drain liquid from salmon into measuring cup and add water to make 1/2 cup liquid. Flake salmon. Remove skin and bones. Combine fish with liquid, undiluted soup, bread crumbs, ketchup and eggs. Spoon into 6 well-greased custard cups. Bake 35 minutes. Unmold. Combine 1 tablespoon milk with 2 tablespoons dry sherry and remaining soup. Heat. Spoon over salmon. Garnish with parsley.
Mix sugar, milk, cocoa and butter. Let come to a boil. Boil 3 minutes. Add oats, peanut butter and vanilla. Spoon out on waxed paper. Let cool.
When cooking chicken broth add stock of celery, a piece of onion and 1 teaspoon salt. Cook onions in oleo, then add broth, put noodles in and cook until done. Add cream of mushroom soup, cream cheese, parsley, mushrooms, black olives and cooked chicken. Bake, covered, at 375° for 1 hour. Top with Cheddar cheese the last 15 minutes and bake uncovered.
Combine sugar and cocoa. Add milk and butter. Cook one minute after boiling. Remove from heat. Add 1/3 cup peanut butter and 3 cups quick cooking oats. Mix well. Spoon out on greased cookie sheet.
Mix meat, salt and pepper and shape into 4 patties. Pan-fry in lightly greased skillet until desired doneness. Remove from skillet and keep hot. Cook mushrooms in butter or margarine for 2 to 3 minutes. Blend in flour and curry powder. Add water and bouillon cube; cook until smooth and thickened. Pour over meat patties and serve. Makes 4 servings.
Combine cornmeal, salt and pepper in a small bowl; stir well. Dip tomato slices in beaten egg; dredge in cornmeal mixture, coating well on both sides. Heat 2 tablespoons oil in large skillet over medium-high heat until hot. Add one layer of tomato slices and fry 3 to 5 minutes or until browned, turning once. Remove slices from skillet. Drain; set aside and keep warm. Repeat procedure. Serve immediately. Serves 6.
Mix very soft margarine and graham cracker crumbs into 9 x 13-inch greased dish. Layer rest of ingredients with the condensed milk last. Bake at 325° to 350° for 25 to 30 minutes. Cool 1/2 way and cut into squares. Better make 2 batches!
Mix all ingredients in pie shell. Cover with other pie shell. Bake at 350° for 30 minutes.
Cook celery until tender and drain. Mix water chestnuts with soup and 1/2 of butter (melted). Put in casserole dish. Crush crackers and toss with remaining butter. Put on top of the celery mixture. Sprinkle with cheese. Bake at 350° for 25 minutes.
Prepare ziti as label directs; drain. Preheat oven to 350°. Cook pork sausage until well browned, about 10 minutes, stirring occasionally. Remove saucepan from heat; stir in Ricotta, next 3 ingredients and half sauce. Add ziti and toss gently to coat well. Spoon mixture into 9 x 13-inch baking dish. Pour remaining spaghetti sauce over ziti mixture; sprinkle with Mozzarella cheese. Bake 30 minutes. Freezes well.
Mix the first 3 ingredients together. Add eggs, butter, vanilla and nuts. Mix well. Pour into pan. Bake at 350° for 20 minutes.
Cook chicken breasts and cut up into bite size pieces. Add remaining ingredients, except for cheese and onions. Place in 9 x 13-inch pan. Bake at 350° for 30 minutes. Top with cheese and bake 10 minutes longer. Add onion rings and bake 3 minutes or until lightly browned.
Cook potato in boiling water until done. Drain and reserve 3/4 cup liquid. Mash potato. Set aside 1/2 cup. In large bowl combine potato water, sugar, butter and salt. Let stand until butter is melted and mixture is warm. Add yeast. Let stand until softened. Beat in egg and potato. Stir in as much flour as you can. Knead 3 to 5 minutes to make medium soft dough. Put in greased bowl. Let rise until doubled. Punch down and roll out on floured board to 1/2-inch thickness. Cut with 3 inch cutter. Place 1/4 inch apart on cookie sheet. Let rise 30 to 40 minutes. Bake at 350° for 18 to 20 minutes until brown. Makes 16.
Stir together sugar and cocoa. Stir in milk. Cook to boiling. Remove from heat. Stir in peanut butter until smooth. Serve warm over cake.
Wash okra; cut and fry in 2 tablespoons oil. In separate skillet make a medium dark roux with 1 tablespoon oil and 1 tablespoon flour. Add chopped onion, bell pepper and celery; let simmer until wilted. Add tomatoes and simmer 5 minutes. Add okra and season to taste with salt and pepper. Turn to medium heat and cook for 30 minutes. Then let simmer for 15 minutes on low heat to let flavors blend together.
Saute beef with onions and celery; drain and discard fat. Put all ingredients in a large heavy pot and simmer several hours. Serve over 5 pounds of spaghetti, cooked.
Beat butter or margarine; add sugar gradually, beating until smooth. Add vanilla. Sift together flour and salt and add to the butter mixture. Stir in oatmeal. Dough will be stiff. Shape into 1 1/2-inch balls (makes 25 to 30). Place close together on an ungreased cookie sheet. Bake at 325° for 12 to 15 minutes. (Do not brown.) Allow to cool. Roll in powdered sugar.
Mix all ingredients. Serve. You can add any fresh fruit or leave out any fruit to customize this salad to your own taste. You can also use frozen or canned fruit when not in season - but fresh is best. This is a very colorful and festive salad.
In a large mixer bowl, combine whole wheat flour and yeast. Heat milk, sugar, shortening and salt just until warm (115° to 120°), stirring constantly, to melt shortening. Add to dry mixture; add eggs. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough all-purpose flour to make a moderately stiff dough. Turn out on floured surface. Knead until smooth. Place in greased bowl, turning once. Cover and let rise until double (about 1 1/2 hours). Punch down. Cover and let rest 10 minutes. Shape into 24 rolls. Place on greased baking sheets. Cover and let rise until almost double (about 45 minutes). Bake at 400° for 15 to 20 minutes. Makes 24.
Put soy sauce and sesame oil in a small bowl and stir in next 6 ingredients. Crush garlic with salt and sugar to a fine paste. Stir in. Mix well and serve in small individual sauce dishes.
Mix crushed pineapple with mandarin oranges and instant pudding until blended. Add Cool Whip and marshmallows. Spoon into 9-inch square dish. Top with crushed nuts and refrigerate for an hour or more.
Heat oven to 350°. Add flour to brownie mix; otherwise, prepare as directed, except bake for 25 minutes. Beat vanilla, egg, milk and cream cheese in large bowl until smooth. Pour over brownies. Bake for 25 to 30 minutes, until top sets. Cool. Spread cherry pie filling on top. Serve.
Mix together sugar and flour. Blend eggs into mixture. Melt oleo and chocolate. Use whisk, not beater. Add chocolate and oleo to first 3 ingredients. Stir in vanilla and nuts. Use foil cup liners on cookie sheet and spray with Pam. Fill 1/2 full. Makes 22 to 24. Bake at 325° for 22 minutes (cracks on top like brownies). Don't overbake.
Fry bacon in large skillet until crispy. Drain on paper towels. Reserve bacon grease in skillet. Add onion. Cook on medium heat until tender. Add sugar, a dash of pepper and stir together. Add vinegar and mix. Add cabbage and cook until tender. Put into a casserole dish and crumble bacon over the top. Serve.
Brown meat and onions in 2 tablespoons oil, stirring constantly until fine. Stir in flour and mix well. Add remaining ingredients. Simmer 1/2 hour.
Beat butter together with eggs and sugar. Add milk, vanilla, baking powder and flour. Spread in 8-inch square baking pan. Bake 25 minutes at 350° (may need longer). Recipe may be doubled for 9 x 13-inch pan. Great with strawberries and milk!
Mix all dry ingredients together. In another bowl, mix all wet ingredients together. Fold dry ingredients into wet ingredients, stirring until well mixed. Do not overmix. (Add chocolate chips, if desired.) Fill foil-lined muffin tins 2/3 full. Bake at 350° for 30 to 40 minutes or until toothpick inserted in the middle comes out clean. Makes 24 muffins.
Mix cake and Jell-O. Add eggs, beating well after each addition. Add Wesson oil, milk and flavoring. Bake in tube pan at 350° for 1 hour.
Combine pudding and milk; mix well and let set until thickens. Add cream cheese and Cool Whip. Layer cookies, bananas and pudding, ending up with pudding on top. May crumble up wafers on top. Chill for approximately 4 hours before serving.
Mix all ingredients. Put in greased casserole and bake for 40 minutes at 375°.
Melt 1/2 cup butter or oleo in a saucepan. Combine with candy bars. Place over low heat until candy bars are melted, stirring constantly. Cool.
Mix first 5 ingredients and pour in oblong cake pan. Sprinkle brown sugar and pecans over top of cake mixture. Bake at 350°.
Melt butter in 9 x 13-inch baking dish. Combine cornflake crumbs, Parmesan cheese and dash of pepper. Dip veal in egg and then in crumb mixture. Place in baking dish. Bake in 400° oven for 10 minutes. Turn and bake 10 minutes longer, or until tender.
Place dry ingredients into bowl; add remaining ingredients and mix well. Pour into greased and floured loaf pans. Place pecan halves (4) on top of small loaf pan. Makes 5 small loaves. Bake at 325° for approximately 50 minutes or until baked. Cool in pans for 10 minutes before removing from pans.
Place in large bowl; add cold water to cover. Let stand for 15 minutes. Preheat oven to 425°. Spray a nonstick baking sheet with cooking spray. Set aside. Dry potatoes with paper towels. Transfer potatoes to a clean large towel. Sprinkle with oil, pepper and salt; toss gently to combine, then arrange on prepared cooking sheet. Bake for 20 minutes. Turn potatoes and sprinkle with garlic. Bake until golden. Turn as needed for even browning. Serve immediately.
Cover bottom of serving bowl with graham crackers. Mix instant pudding and milk on low speed 2 minutes, then whisk in the sour cream. Put half of the banana slices on the graham crackers, then cover with half of the pudding mixture. Cover pudding with graham crackers. Top with remaining bananas, then remaining pudding. Spread with Cool Whip and chill 3 hours.
Cream together butter, powdered sugar, cup of flour and salt. Line 8 x 8-inch pan and bake at 350° for 15 to 20 minutes. Don't brown.
Microwave butter, onions and bell pepper for 5 to 6 minutes. Mix eggs, corn and muffin mix. Combine all ingredients except cheese and pour into greased baking dish, Pam is recommended. Sprinkle with cheese. Bake at 400° for 30 minutes.
Heat a small pan over moderate heat and saute cashews in oil for approximately 1 minute, then add in apricots and cook for 1 minute. Pour in orange juice and Zinfindel. Reduce to half. Finish by adding syrup and jelly. Let cook until it thickens. Lightly season turkey slices and grill for approximately 4 minutes on each side. Slice turkey on an angle and serve over glaze. Serve with yam slices.
Mix together first 3 ingredients by hand and press down into a 9 x 12-inch pan. In blender, mix remaining ingredients and pour over cake mix. Bake for 45 minutes at 350°.
Mix shortening, 1 1/2 cups sugar and eggs. Mix flour, cream of tartar, soda and salt. Combine both mixtures. Chill for one hour. Roll into balls, roll in mixture of 2 teaspoons sugar and 2 teaspoons cinnamon. Place on ungreased cookie sheet and bake for 8 to 12 minutes at 400°.
Lightly grease crock-pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours. Serves 6.
Drain beets and add enough water to make 1 1/2 cups liquid. Heat to boiling and add to gelatin, vinegar and salt. Chill until partially set. Stir in remaining ingredients. Chill until firm. Good topped with sour cream, mayonnaise or yogurt.
Combine all dry ingredients in large mixing bowl. Make a well in mixture and add Wesson oil and beaten eggs. Stir by hand; batter will be stiff. Add all other ingredients and mix well. Pour into 2 greased and floured cake pans. Bake at 350° for 30 to 35 minutes. Frost with Cream Cheese Frosting.
Mix ingredients. Pour into small Dixie cups. Let dry overnight. Peel away paper.
Brown meat and drain well. Place meat in bottom of 2-quart casserole. Place onion over meat. Mix soups together and pour over meat and onion. Place frozen Tater Tots on top. Bake at 350° for 30 minutes.
Simmer the first four ingredients for 10 minutes. Add the remaining ingredients except sour cream and chives and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.
Cream margarine and sugar. Beat eggs into mixture, then stir in flour. Add nuts. Bake in 350° oven 15 minutes.
Combine all ingredients, beating well. Let stand for 5 minutes so oats will absorb moisture. Drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. Let stand for 10 minutes on cookie sheet. Cool on wire rack.
Prepare your macaroni and cheese. In a small saucepan, melt your extra cheese and margarine, then add milk. Stir until smooth. In another saucepan, fix your soup as directed. Add your onion and pepper. Cook until about half done, then mix all ingredients together well. Put in large casserole dish and bake in oven at 300° for about 35 to 40 minutes or until brown on top.
Sift dry ingredients. Add sugar, oil, eggs and coffee; mix. Then, add pumpkin and pudding mix, then nuts. Grease pans. Bake for 50 to 60 minutes at 350°. Let cool on rack.
Mix together baking soda, cinnamon and pumpkin. Mix in eggs, sugar and flour. Grease cookie sheet with edges all around. Line with waxed paper. Pour cake mixture onto cookie sheet. Bake at 375° for 15 minutes. Remove from oven and flip onto a clean tea towel. Peel off waxed paper. Sprinkle with 10x sugar. Roll like a log and refrigerate to cool 15 minutes to 1/2 hour.
Cut bread on diagonal and place 1/2 of it buttered side down in greased dish. Mix ham and mustard and spread on bread. Sprinkle with cheese. Cover with remaining bread. Combine eggs, milk and seasoning and pour over bread. Chill several hours or overnight. Bake 1 hour at 325°.
Mix all ingredients; let rise for 45 minutes. Roll 3/4-inch thick. Cut and let rise for at least 30 minutes. Fry in deep fat until they float to the top. Sprinkle with sugar.
Measure sugar, water and peel into saucepan. Stir constantly, bringing to a boil, for 5 minutes. Remove from heat and let cool. Squeeze lemon juice and add it to cooled sugar mixture (this is now the lemonade syrup). Pour syrup into container and cover tightly. Can be kept in fridge 2 to 3 weeks. When ready to serve, put 2 to 3 ice cubes in glass. Pour 1/4 cup of syrup over cubes and add 3/4 cup cold water. Stir.
Combine all ingredients except cheese. Fill tortillas and place in baking dish (spray dish with Pam). Pour remaining mixture over tortillas. Cover with cheese. Bake in a 350° oven for 20 minutes.
Pour the boiling water over the oats; let stand 20 minutes. Mix the next 5 ingredients. Stir in the oats and remaining ingredients. Bake at 350° for 30 minutes.
Cream together butter and sugar. Add eggs, one at a time, mixing well after each egg. Add alternately flour and whipping cream. Add flavorings. Put in ungreased tube pan. Start in cold oven at 325° and bake for 1 1/4 hours. Do not open oven door.
Brown meat and onions. Mix with other ingredients. Place in large casserole and bake at 350° for 1 hour.
Mix sugar and Crisco. Add eggs, one at a time. Add flour and milk alternately. Add vanilla, 1/2 cup chopped nuts and the 1/2 jar cherries. Bake 2 hours at 275° in preheated oven.
Boil the margarine, sugar and Karo syrup together. Add vanilla. Pop the popcorn. Pour sugar mixture over the popcorn. Place in pan and bake in oven at 200° for approximately 20 minutes.
The toughest part of the deer can be used for venison burger. Grind the meat with a meat grinder. Mix in salt and pepper to taste. Add chopped onion, garlic powder and Worcestershire sauce. All these ingredients are to individual taste and it is nearly impossible to add too much of any ingredient, except salt of course. Make the mixture into patties and fry or grill until well done.
Cut two slices of bread into 1-inch cubes. Place in bottom of 8 x 8 x 12-inch baking dish. Combine chicken, chopped vegetables, mayonnaise and seasonings. Spread on bread cubes. Cut 2 more slices of bread into 1-inch cubes and sprinkle over chicken mixture. Combine eggs and milk; pour over all. Cover and chill one hour or overnight. Sprinkle soup over top and cover with two buttered slices of bread cut into 1-inch cubes. Bake at 325° about 40 minutes. Sprinkle cheese on top, bake another 15 minutes. Let stand a few minutes before serving.