HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse thawed roast under cool water. Place roast in large bowl; combine all ingredients together. Pour over roast, turning roast several times. Cover and place in refrigerator overnight, turning 2 to 3 times. Place meat in Dutch oven and pour the marinade over roast. Cover and cook at 300° for 4 to 5 hours or until tender. Baste occasionally. Place meat on platter. Add flour to remaining liquid; simmer, stir to thicken and serve as gravy.
Boil together all ingredients until it becomes brittle when a small amount is tested in cold water. Pour onto a buttered plate to cool, then pull with buttered fingers until snowy white. Cut with scissors into manageable pieces.
Preheat the oven to 350°. Drain the pineapple, reserving the juice. Sprinkle the brown sugar on the bottom of an 8-inch square baking pan that has been coated with nonstick vegetable spray. Place an even layer of drained pineapple over the brown sugar. Slice the cherries in half and arrange, cut side up, over the pineapple.
Cook first four ingredients until meat is brown and drain. Drain chilies and cut in half. Layer half of chilies and cheese in lightly greased 8 x 8-inch baking dish. Top with meat mixture. Top with remaining chilies and cheese,
Rub fondue pot or chafing dish with a clove of garlic. Add all ingredients and warm slowly. Serve with toasted bread cubes.
Cook rice as directed on package. Chop onion in small pieces. Saute onion in frypan; add cooked rice, then add soy sauce to taste. Stir until well blended and hot. Serve with baked chicken or any other meat or fish dinner.
Mix soup, Cheez Whiz and butter; cook over low heat. Combine the rest in bowl, then add cheese mixture and mix well. Bake at 350° for 1 hour in a well buttered baking dish. Serves 8.
Sift together flour, baking powder, soda and salt; set aside. Cream together shortening, brown sugar and sugar until light and fluffy at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Gradually add dry ingredients to creamed mixture, mixing well with spoon. Stir in oats, coconut and nuts. Shape into 1 inch balls. Place balls 2 inches apart on greased cookie sheets. Bake at 350° for 10 to 12 minutes. Makes about 5 dozen.
Heat oven to 275 degrees. Brown hamburger and onion. Drain, stir in cooked spaghetti and tomato sauce. Heat and simmer just until all are well blended well. In another bowl, combine Mozzarella cheese and sour cream. Pour meat mixture into an ungreased baking dish. Spoon cheese mixture over meat. Place crescent rolls on top, making a crust covering. Combine melted butter and Parmesan cheese and spread on top. Bake until golden brown.
Let cheese stand at room temperature. Mix together cheese and other ingredients. Form into 2 cheese balls. Roll in finely chopped pecans.
Cook broccoli as directed. Drain and arrange stalks in greased 9 x 13-inch baking dish. Place chicken on top and sprinkle with almonds. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese and cover with crumbs. Bake at 350° for 25 to 30 minutes or until thoroughly heated.
Mix all ingredients. Pour into pie shell. Bake 45 minutes at 350°.
Mix and knead (will be stiff). Form small balls and roll in granulated sugar. Press down with a fork. Let sit to dry.
Peel cucumbers. Cut lengthwise and remove seeds with a spoon, then cut into 1/4-inch cross sections.
Drain pineapple and place in the bottom of a 9 x 13-inch pan. cover pineapple with cherry filling. Work lumps out of cake mix. Spread evenly over fruit. Pour butter over cake mix and bake 30 to 45 minutes at 350° until top is golden brown.
Stir together in saucepan. Cook over medium heat until thick. Add 1/2 teaspoon each of grated lemon and orange rind. Cool and spoon over fruit. Let stand until it sets. Enjoy.
Combine ham, rice, celery, onions and eggs. Blend remaining ingredients and stir into ham mixture. Mix well and chill. Serve on salad greens. Garnish with tomato wedges, if desired. Makes 6 servings.
Cream together eggs, margarine, sugar and vanilla. Combine sugar, flour, baking powder and milk. Add to wet ingredients.
Prepare pudding per instructions on box. Set aside. Break angel food cake into large pieces. Cover bottom of deep glass dish with half of cake. Cover cake with half of pudding. Cover pudding with half of whipped topping. Arrange 1/2 kiwi and 1/2 strawberries on whipped topping. Repeat layers.
Combine first 5 ingredients. Boil 3 minutes. Remove from stove. Add peanut butter and oats. Stir until well mixed. Drop onto waxed paper. Let cool.
Combine sugar, syrup and butter and bring to a boil. Beat eggs and add nuts. Gradually add hot syrup mixture to egg-nut mixture. Cool filling slightly. Pour into unbaked crust. Bake at 375° for 30 minutes or until inserted knife comes out clean.
Cream sugar and shortening thoroughly. Add eggs, one at a time, beating after each addition. Add melted chocolate and yeast dissolved in warm water. Add flour and milk slowly. (You can put in icebox and finish next day.) To finish, add vanilla and soda in 3 tablespoons hot water. Mix well. Bake in 9 x 12-inch loaf pan, approximately 35 minutes, at 350°.
Heat oven to 350°. Prepare mashed potatoes; stir in 1/2 cup of cheese. Spread in ungreased pan. Mix chicken, broccoli, gravy and pepper. Spread over potato mixture. Mix remaining cheese and remaining ingredients. Drop by spoonful evenly onto chicken mixture. Spread evenly. Bake uncovered for 30 to 35 minutes. Let stand for 10 minutes before serving.
Combine the first 7 ingredients and a dash of pepper. Shape into 8 oval patties. Broil over medium coals for 6 minutes. Serve on toasted French bread.
Sieve the raspberries; discard seeds. Set berries aside. Dissolve gelatin in the boiling water. Stir in cold water, lemon peel and lemon juice. Stir in sieved berries. Pour mixture into an 8 x 4 x 2-inch loaf pan and freeze for 3 to 4 hours or until mixture is firm. Break into chunks and place in a chilled bowl. Beat mixture with an electric mixer until smooth. Return to loaf pan and freeze about 2 hours or until firm. Makes 5 servings.
Bone and dice chicken. Melt cheese with the soups. Mix all ingredients, except crackers and margarine. Pour in casserole dish. Mix crackers and margarine for topping. Bake 30 to 35 minutes at 350°.
Mix Eagle Brand milk and pineapple together in mixer, then on slow speed mix in vanilla wafers. Pour this mixture into square dish and spread whipping cream over mixture. Sprinkle with 1/4 cup vanilla wafers and place maraschino cherries on top. Place in refrigerator at least four hours before serving.
Beat butter in large mixing bowl at medium speed with electric mixer until creamy. Gradually add sugars, beating well. Add egg, oil and vanilla, beating well.
Add enough water to the syrup to make 1 cup. Bring to a boil. Stir into gelatin until dissolved. Chill until slightly thickened. Mash pears; beat in cream cheese until smooth and add to thickened gelatin. Mix well. Fold in 1 1/2 cups of whipped cream; chill.
About 1 1/2 hours before serving, cut acorn squash in half; discard seeds. Cut each acorn squash half into 6 chunks; cut onion into 1/2-inch thick slices.
Make pudding according to measurements and directions on box. Add Cool Whip and beat with mixer until well blended. (Remember to add enough milk for 2 boxes.) Cover bottom of large casserole dish with graham crackers and top with half of pudding mix. Continue layering, ending with graham crackers. Cover and let set at least 4 hours, preferably overnight. Ice and serve.
Boil chicken breasts until done and tear into bite size pieces. Lightly grease 13 x 9 pan. Crush Doritos and place 1/2 of the bag in the bottom of dish. Place chicken over Doritos.
Beat egg and sugar in bowl. Add salt, flour, vanilla and baking powder; stir in walnuts and apples. Place in a greased pie plate. Bake at 350° for 25 to 30 minutes. Serve warm with vanilla ice cream or whipped cream.
Preheat oven to 375°. Combine and set aside the flour and baking soda. Combine the Crisco, granulated sugar, dark brown sugar, almond flavoring and water. Beat until creamy. Beat in the eggs. Gradually add to flour mixture and mix well. Drop by well rounded half teaspoonfuls onto greased cookie sheet. Flatten with bottom of glass to 1/4-inch thick. Sprinkle with colored sugar. Bake 6 to 8 minutes.
Bring to rolling boil water and margarine; add flour. Keep stirring until mixture leaves sides of pan. Place on cupboard and add 1 egg at a time (4 eggs total). Spray 9 x 13-inch pan with Pam and spread mixture. Bake at 400° for 35 to 40 minutes.
Drain liquid from corn and beans into 2 cup measure. Combine corn, beans, onion, celery, green pepper and pimento in a bowl. Combine 1/2 cup of the vegetable liquid, brown sugar, curry powder, celery seed, salt and vinegar in medium saucepan. Heat, stirring constantly, to boiling. Simmer 10 minutes. Pour (or strain, if preferred) over vegetables. Cool, then chill overnight.
Other fruits that can be substituted are frozen strawberries, mandarin oranges and pineapple.
Pour peaches in a 12 x 7 x 2-inch baking dish. Sift cake mix evenly over peaches. Do not mix. Slice 1 stick butter evenly over cake mix and bake at 350° until brown. Remove from oven and sprinkle with butter, nuts and brown sugar that have been mixed together. Return to oven and bake until topping is slightly crisp.
Beat eggs 5 minutes at high speed. Gradually beat in 1 cup sugar. Stir in the pumpkin and lemon juice. In a separate bowl, stir together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold in the pumpkin mixture. Spread in a 15 x 10 x 1-inch pan which has been well-greased and floured. Top with 1 cup chopped nuts. Bake 15 minutes at 350°. Turn out on towel sprinkled with powdered sugar. Start at narrow end. Roll towel and cake together. Cool and unroll. Beat powdered sugar, cream cheese, butter and vanilla together. Spread on cake. Roll up like a jelly roll. Chill.
Combine all ingredients in a bowl. Mix gently. Pour into a 1-quart greased casserole. Bake at 350° for 25 minutes or until set. Do not overcook.
Slice cucumbers and onions in a bowl. Add salt. Cover with water and let stand for 2 or 3 hours. In deep pot combine vinegar, sugar, mustard seed, turmeric and celery seed. Drain cucumbers and onions. Bring solution to a boil. Add cucumbers and onions and cook for about 20 minutes or until pickles change color. Put in jars and seal. Let age 3 weeks.
Sift 2 tablespoons flour, salt and 3/4 cup of sugar. Add egg, sour cream, vanilla and nutmeg. Stir in apples. Then pour into pastry lined pie pan. Bake at 400° for 15 minutes, then at 350° for 35 minutes.
Heat oven to 350°. Grease a 13 x 9-inch pan. In a large bowl, combine margarine, sugar and eggs; mix well. Stir in buttermilk, bananas and vanilla; blend thoroughly. Lightly spoon flour into measuring cup; level off. Stir in flour, oats, soda and salt; mix well. Stir in chips. Spread batter in prepared pan. Sprinkle nuts evenly over top. Bake at 350° for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Makes 20 to 24 servings.
Mix all the ingredients together. Drop by spoonsful onto a greased cookie sheet. Bake for 8-10 minutes at 350.
Beat together. Dip pecans in mixture and lay out on cookie sheet. Bake at 250° for 1 hour.
Cook spaghetti 10 minutes; drain. Cook hamburger and drain fat. Add to hamburger, onion, green pepper, salt, pepper, garlic powder and chili pepper. Simmer for 20 minutes, then add cheese, mushrooms and tomato sauce.
Cook onion in butter over low heat. Add flour, salt and pepper. Stir until blended. Stir in milk. Return to heat to cook, stirring constantly until smooth. Remove. Put layer of potatoes, onions and sauce. Repeat. Put cheese on top. Cook for 20 minutes at 350° or until cheese melts or browns.
Mix together melted margarine and potatoes. Add other ingredients. Bake in a 9 x 13 greased pan at 325° for 1 hour.
Remove core of cabbage and cut head into eighths. Put enough of the cabbage into the blender to fill halfway. Add water to cover cabbage. Coarsely chop. Empty into strainer to drain thoroughly. Repeat with remaining cabbage and other vegetables until they are chopped. Drain very well into a colander. Place vegetables in bowl. Put remaining ingredients into container to make the dressing. Cover. Blend for 15 seconds. Pour over chopped vegetables and toss to mix.
Melt margarine in saucepan; blend in brown sugar and salt. Cook over low heat for 2 minutes, stirring constantly. Add milk; continue stirring until mixture comes to a boil. Remove from heat; blend confectioners sugar gradually. Add vanilla. Mix well.
Combine softened cream cheese and Cheddar cheese, mixing well until blended. Add pimento, green pepper, onion, Worcestershire sauce, lemon juice and seasonings. Mix well. Chill. Shape into a ball and roll in pecans. You may also roll in minced parsley or shredded dried beef. Makes 20 to 25 servings.
Brown chicken on both sides. Brown chopped onion and add to chicken. Cover with water. Add paprika and salt. Simmer for 1 1/2 hours until chicken is tender. Remove chicken from pot. Mix flour into the sour cream and add enough water to make smooth. Add to broth and simmer very slowly until thickened. Serve on hot buttered noodles; arrange chicken on sides.
Cream margarine and sugar. Add eggs, then dry ingredients. Stir in bananas and nuts. Spoon into greased loaf pan and bake at 325° for 50 to 60 minutes. Wrap in foil while warm.
Stir together Jell-O and 1/2 cup boiling water until dissolved; add 1/2 cup cold water, stir and set aside to cool, but not jell.
Dip biscuits in butter. Place in 9-inch layer pan. Sprinkle with poppy seed. Top with onion slices. Brush with remaining butter. Bake at 400° for 25 minutes or until done.
Place brisket on large piece of heavy-duty aluminum foil in large roasting pan. Sprinkle generously with onion salt, garlic salt and seasoning salt. Pour liquid smoke over meat. Seal foil over brisket so that no air can get to meat. (A drugstore wrap works best.) Bake at 300° for 1 hour and 15 minutes per pound. Remove from oven and pour off liquid, reserving 1 cup. Turn side of foil back and pour cup of reserved liquid and 1/2 cup lemon juice over meat. Add barbecue sauce and cook, uncovered, for 45 minutes.
Cook broccoli. Drain. Put in buttered baking dish. Melt butter in saucepan. Add soup and cheese. Stir until smooth. Pour over broccoli. Top with dressing and Parmesan cheese. Bake at 350° for 1/2 hour.
Put a thin layer of sponge cake in a refrigerator tray. Sprinkle generously with rum. Cover with a layer of ice cream. Put another layer of cake on top and sprinkle it with rum. Leave in freezer to become firm. Cut into slices to serve.
Mix potatoes, sauce, mix and 3 cups boiling water in 3-quart microwavable casserole. Cover with waxed paper and microwave on High (100%) 10 minutes. Stir. Cover and microwave until potatoes are tender, 7 to 10 minutes. Stir in remaining ingredients. Cover and microwave until hot, 2 to 4 minutes.
Beat butter or margarine and sugar well. Blend in melted chocolate and vanilla. Add eggs, one at a time, and beat 5 minutes after each. Put in baked pie shell and refrigerate.
Coat pan with olive oil. When oil is hot, add prawns. Saute until prawns are slightly cooked, adding garlic and pepper. Saute briefly and add vodka. When flaming stops and juices are reduced, add basil and lemon zest.
Cook rice and broccoli according to package directions. Mix rice, broccoli and cream of soup. Pour into greased (cooking spray) Pyrex dish. Add can of Cheddar cheese soup (2 if you like it really cheesy). Mix well. Place in 375° heated oven. Bake until slightly brown or bubbly, about 30 to 35 minutes.
Combine sugar, flour and salt. Add sugar mixture to blackberries; toss to coat fruit. Fill pastry lined 9-inch pie pan with berry mixture. Adjust top crust. Seal and flute edge. Cover edge of pie with foil. Bake in a 375° oven for 20 minutes. Remove foil; bake for 20 to 30 minutes more, or until golden brown. Cool on wire racks.
Mix cream cheese with next 3 ingredients. Fold in Cool Whip. Spoon into molds or loaf pan. Freeze until firm.
Mix all ingredients together well, except for cheese. Place in 9 x 13-inch baking dish. Top with cheese. Bake at 300° until heated through. Do not freeze!!
Thaw spinach and squeeze dry. Add rest of ingredients and mix well. Chill and serve with chips or crackers.
Blanch frozen vegetables in hot water 2 to 3 minutes. Drain and place in glass bowl or large sealable plastic bag.
Boil, drain and refrigerate potatoes. Grease a casserole dish. Grate potatoes. Grate 1/2 pound Cheddar cheese. (Note: Potatoes should be boiled halfway.) Mix in dry mustard, nutmeg and salt. Then pour in milk and whipping cream over potatoes. Sprinkle with onion flakes. Bake in a 12 x 8-inch dish or larger at 325° for 60 minutes.
Pour water over oatmeal. Let stand 10 minutes. Add brown and white sugars and margarine. Stir this mixture. Add eggs. Mix flour, salt, soda and cocoa. Add flour mixture to sugar mixture; mix well. Add 1/2 package chocolate chips. Pour into greased 9 x 13-inch pan. Sprinkle walnuts and remaining chocolate chips on top. Bake at 350° for 40 minutes. This is good with Cool Whip topping. No frosting required.
Crush cookies in food processor or by hand. Mix cookies with melted margarine. Reserve 1/4 of mixture to use on topping. Press cookie mixture in bottom of 13 x 9-inch pan. Slice or spread ice cream on top of cookie mixture. Return to freezer for short period of time until re-frozen. Spread jar of ice cream sauce on top of ice cream. Re-freeze again. Top with frozen topping and sprinkle reserved cookie mixture on Cool Whip. Freeze until ready to serve. This is always a favorite in the summer!!
Mix ingredients well. Fill a greased muffin tin 1/2 full. Bake in hot oven.
Saute pieces of Kielbasa in butter; add onion and green pepper and continue to saute until done. Add tomatoes and juice. Add all remaining ingredients and simmer for about 15 minutes. Serve over rice.
Fry bacon crisp and then crumble. Mix broccoli flowerettes, dry roasted sunflower seeds and bacon. Mix dressing (mayonnaise, sugar and vinegar). Toss salad lightly in dressing. Refrigerate covered until ready to serve. Best if made the day it is served.
Melt oleo in 2-quart saucepan. Remove from heat; add water and vanilla. Mix powdered sugar and dry milk. Add to butter mixture about 1/2 cup at a time, mixing well after each addition. Stir in coconut. Drop by teaspoon on waxed paper. Let stand until firm, about 10 minutes. Melt chocolate chips over hot (not boiling) water. Swirl about 1 teaspoon melted chocolate on each coconut drop. Chill. Makes 36.
Shred Velveeta and cheddar cheese into a large bowl. Add pimentoes, mayonnaise, mustard and salt (if you want it). Mix until fairly smooth. Enjoy !
Sift dry ingredients together. Cut in shortening. Beat egg with milk and add to dry ingredients. Knead lightly, wrap and chill for 2 hours. Roll out and fill with fruit. Fry in oil.
Mix brown sugar, margarine, peanut butter, egg and vanilla. Stir in flour, baking soda and salt. Cover and refrigerate at least 2 hours. Heat oven to 350°. Shape dough into 1-inch balls; roll in cereal. Place about 2 inches apart on ungreased cookie sheet. Bake until almost no indentation remains when touched, 12 to 13 minutes. Makes about 4 1/2 dozen.
Pour 1 1/4 cups boiling water over this. Bake at 350° for 30 minutes.
Wrap chicken breasts in foil with seasoning and bake 40 minutes. Mix ingredients and add a little chicken broth, if necessary. Top with onion rings or grated cheese. Bake at 350° for 30 minutes.
With an electric mixer, cream margarine, vanilla, eggs and sugar. Sift together flour, baking powder, baking soda and salt. Add half of the ingredients to the cream mixture and half of the sour cream and beat. Add all the rest of the dry ingredients and the sour cream. Bake 45 minutes in a well-greased tube pan. Bake in a preheated oven at 350°.
Combine minced onion and 2 tablespoon of water. Let stand 10 minutes to soften.
Cook sugar and butter to hard crack stage. Pour over pecans on a cookie sheet with sides. Pour chocolate chips on top while still hot. Spread chocolate over the top with a spatula.
Mix together. Pour into 2 greased cake pans and bake at 350° for about 25 minutes.
Grate potatoes. Mix soup, sour cream, chives and cheese together. Add to grated potatoes and mix well. Pour into a 1 1/2-quart casserole. This can be made a day or two ahead or frozen. Add potato chips and melted butter to top just before you bake. Bake at 350° for 35 to 40 minutes.
Beat eggs; add oil, sugar, vanilla, zucchini and nuts. Sift together flour, soda, salt and cinnamon. Add this to all the liquid mixture. Stir until well blended. Pour into 2 greased and floured loaf pans. Bake at 350° for 45 to 60 minutes.
Put a layer of cookies in bottom of pan. Mix cream cheese, powdered sugar and Cool Whip. Spread over cookies.
Scoop out pulp; set aside. Cook onion in margarine. Stir in pulp, bread crumbs and next 4 ingredients. Spoon into tomato shells. Cook, covered, at 350° for 25 minutes. Sprinkle with cheese and broil for 3 minutes.
Preheat oven to 350° (325° for glass). In saucepan, melt morsels and butter. Stir in crumbs and nuts. Press 1/2 of mixture in bottom of greased 9 x 12-inch pan. Beat the cream cheese until fluffy, then beat in sweetened condensed milk, vanilla and egg. Pour over crust. Top with remaining crumbs. Bake for 25 to 30 minutes. Refrigerate.
Bring the sugar and pineapple to a boil. Add both packages of gelatin. Remove from the heat and stir in the softened cream cheese. Mix until the cheese is melted and smooth. Add ice water and set aside to cool and slightly jell. Add carrot and celery and fold in whipped topping. Refrigerate until completely set, several hours.
Cook jumbo shells according to package directions, drain. (Cool in a single layer on wax paper or foil to keep shells from sticking together.) Brown hamburger and sausage in skillet; drain. Combine meat, eggs, bread crumbs, cheese, onions, oregano, salt and pepper. Fill each shell with about 2 tablespoons meat filling. Spread a thin layer of sauce on bottom of 9 x 13-inch pan. Place the shells, open side down, in a single layer in the pan. Cover with remaining sauce. Cover with aluminum foil and bake at 350° for about 45 minutes or until hot and bubbly. Fills about 36 shells.
*The best apple butter in the whole world is made in a small Indiana village. I order mine from there special and also love their fried biscuits. Yum!
Preheat oven to 400°. Shuck clams, reserving liquid. Remove clam and cut into 3 pieces. Place back on one side of shell. Saute bacon until slightly crisp. Drain and crumble.
Combine consomme, ketchup, water, onion, green pepper, garlic and oregano in large saucepan. Heat to boiling. Add beef; simmer 25 to 30 minutes. Serve on semi-hard buns.
Mix barbecue sauce, crushed pineapple and brown sugar in crock-pot. Add meatballs. Cook for several hours, until meatballs are done. When serving, keep crock-pot on low.
Cream sugar and Crisco. Add eggs. Sift flour, cocoa and salt; add to mixture. Add vanilla and nuts. Pour in greased oblong pan and bake at 300° for 30 minutes. Cover baked cake with miniature marshmallows and place back in oven until melted.
Make a stiff dough. Knead until smooth. Form a ball and flatten to about 2-inches high. Cut a deep cross in it and bake at 350° for 45 minutes. When done, wrap in a damp dish towel until it has cooled.
Beat flour and softened oleo. Add nuts, press into bottom of 9x13 pan. Bake at 350° for 25 minutes. Let cool. Mix softened cream cheese, and 1 cup cool whip thoroughly and spread on cooled crust. Mix 2 pkg. pudding with 3 cups of milk and spread on second layer. Place in refrigerator until set. Spread cool whip on third layer. If desired, sprinkle with coconut or nuts. If you use chocolate pudding, it is wise to wait and put fourth layer on just before serving as chocolate may bleed through.