HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove excess fat from beef brisket. Rub liquid smoke, celery seed, garlic powder and black pepper on all sides of brisket. Wrap in heavy-duty foil. Bake at 200° for 6 hours. Remove from oven and allow to cool. Slice into thin slices. Return slices to foil (in a neat row). Cover with barbecue sauce and bake for 2 hours at 200° or until heated.
Melt oleo in Corning Ware dish. Stir in corn. Beat egg. Add milk, salt and black pepper. Pour mixture over corn; mix well. Bake at 350° for 30 to 40 minutes.
Cream butter and sugar. Add eggs and vanilla. Beat well. Add dry ingredients and alternate with sour cream. Place 1/2 dough in greased loaf pan. Sprinkle with cinnamon and sugar. Add remaining dough, smooth top and sprinkle with topping (cinnamon and sugar). Bake at 350° for 45 minutes.
Brown sausage in skillet. Remove and drain. In same pan, cook vegetables until tender. Add sausage and cashews. Cook 2 minutes until warm. Serve over rice. Serves 6.
Wash and leave a little stem on okra. Place in jars with a clove of garlic and hot pepper and dill. Heat vinegar, salt and water and pour over okra and seal.
Crumble bread in mixing bowl. Add vanilla flavoring, milk, spices, sugar, raisins, egg and butter. Melt butter and pour into mixture. Combine all ingredients together. Pour in lightly oiled baking pan. Cook until top of mixture is crisp. When cool, cut up in squares.
Set oven to 325°. Cream sugar and shortening. Add beaten eggs, cold coffee and vanilla. Sift dry ingredients together and add. Mix in raisins and nuts. Drop by spoonfuls on cookie sheet 3 inches apart.
Coarsely chop toasted walnuts; set aside. Mix remaining ingredients in a large bowl. Taste for seasoning, adding more salt, pepper and lemon juice as needed. Place half of mixture in a food processor and process until very smooth. Add to the rest of the mixture and add the walnuts. Cover and refrigerate at least 4 hours before serving. Serves 6.
Heat oven to 350°. In a large mixer bowl, combine flour, sugar, brown sugar, butter, eggs, salt, baking soda and vanilla. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Stir in nuts. Drop rounded teaspoonfuls of dough 2 inches apart onto greased cookie sheets. Bake for 8 to 12 minutes or until lightly browned. Remove immediately. Makes about 4 dozen cookies.
Dissolve soda in 1 tablespoon water. Mix all ingredients. Cook on medium to high temperature using Crisco to fry them.
Coat chops with flour and brown in oil in skillet. Chops do not have to be done, just brown. In crock-pot, place potatoes and onions. On top of potatoes, place cabbage, salt and pepper. Place browned chops on top and pour in water. Do not stir! Cover and cook on high for about 4 hours or on low for 7 to 8 hours or until tender.
Prepare brownie mix according to package directions; cool completely. Mix and cream well the margarine, powdered sugar, creme de menthe and pudding. Spread on top of brownies. Refrigerate until well chilled. Top with canned icing; chill for at least 3 hours.
Beat eggs until frothy. Add sugar, oil and vanilla. Beat until thick. Stir in zucchini, flour and all remaining dry ingredients. Fold in nuts. Pour into 2 greased and floured bread pans. Bake 45 minutes to 1 hour at 350°. Cool 10 minutes and then remove from pans and place on cooling racks.
Mix ingredients well. Refrigerate in glass covered container. Lasts weeks in refrigerator. Serve with crackers (Melba, Triscuits).
Mix all of the ingredients in a blender. Boil 1 pound of desired pasta until cooked. Drain and pour sauce mixture over pasta, leaving some for the side or to dip Italian bread in. Enjoy!
Grease and flour pan. Bake at 350° for 45 minutes to 1 hour.
Mix flour, cheese, salt and pepper. Wash potatoes. Cut lengthwise into quarters. Melt oleo in oblong dish in oven. Roll potatoes in flour mixture. Place in buttered dish with skin side up. Bake 1 hour at 350°; turn once.
Preheat waffle iron. Mix all ingredients, except egg whites, in small bowl. Beat on low until moistened. Increase to medium; mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup of batter over griddle.
Note: The procedure for mixing this salad is most important, to blend the flavors, so please follow procedure accurately for best results.
Preheat oven to 350°. Spread coconut on bottom of well-greased 15 x 11 x 2-inch baking pan. Spread pecans over coconut. Prepare cake mix as directed and pour over coconut and pecans.
Line 4 x 7-inch pan with chipped beef. Roll bacon around each chicken breast and place in pan. Mix sour cream and soup together. Pour over chicken. Bake in a 250° oven for 2 hours. Do not cover.
Cook onion and celery until tender in microwave or in saucepan. Combine chicken, celery, onion and canned vegetables in baking dish. Heat cream of chicken soup (plus 1 can water) and chicken broth to boiling point. Pour over chicken-vegetable mixture. Mix flour, margarine and buttermilk. Add black pepper; spoon over chicken-vegetable mixture. Bake in a 350° oven until crust is golden brown (about 50 minutes).
Fry wing pieces. Combine hot sauce and butter. Dip wing pieces in sauce to coat.
For chilled soup, partially thaw broccoli. Break in small chunks. Place in blender with 1/2 cup of the milk. Blend until broccoli is very fine. Add remaining milk and next 6 ingredients. Blend until smooth, 45 to 60 seconds. Chill thoroughly. If you wish for heated broccoli soup, cook the frozen broccoli. Heat with other ingredients on low heat, but do not let scorch.
Cook broccoli and drain. Melt 1/2 stick of butter and Velveeta cheese, then stir mixture into drained broccoli. Crush crackers and melt other 1/2 stick of butter into them. Line casserole dish with 1/5 of the Ritz mixture. Pour in the "broccoli soup." Top with the remaining Ritz mixture. Bake at 350° for 25 to 30 minutes.
Cook cabbage, covered, in 1-quart of boiling water for 7 minutes. Drain. Combine remaining ingredients; toss with cooked cabbage.
Mix powdered sugar and oleo; beat well. Add eggs one at a time and beat well. Add flour and vanilla. Bake 1 hour at 350°.
Mix together. Spread on English muffins or biscuits. Heat in 400° oven to melt cheese. Keeps several days in refrigerator.
Beat eggs; add sugar, shortening, salt, molasses and vinegar. Mixture may look curdled, but add gradually the dry ingredients and spices. Beat until smooth. Refrigerate for about an hour. On lightly greased cookie sheets, drop by tablespoon, three inches apart. Bake 10 to 12 minutes or until set. Cool. Makes about 3 1/2 dozen. Oven temperature: 375°.
Sift dry ingredients together. Cream butter and sugar well. Add eggs and vanilla, mixing well. Add dry ingredients and mix. Chill for 45 minutes or more. Roll 1/8-inch thick. Cut with cookie cutter and sprinkle with brown sugar. Bake at 400° about 10 minutes.
Cream shortening and sugar. Add eggs, melted chocolate and vanilla. Add dry ingredients, alternating with milk and water. Pour in greased and floured 9 x 13-inch pan and bake at 350° for 30 to 35 minutes. Frost.
Mix chocolate chips, margarine and peanut butter in microwave. Add flavoring. Pour chocolate chip mixture over cereal. Mix until all pieces are evenly coated. Pour cereal mixture in plastic garbage bag with sugar and shake until all is coated with sugar. Spread on wax paper until cool.
Beat eggs, milk and seasonings. Pour into skillet. Cook slowly over medium-low heat until eggs begin to set, stirring occasionally. Stir in sausage and onion; continue cooking until eggs are set. Season to taste with salt and pepper. Top each tortilla with 2 slices Kraft singles and 1/2 of the egg mixture. Roll up. Makes 2 burritos.
Slightly beat eggs and add other ingredients. Mix well. Put in 2 unbaked pie shells. Bake at 400° for 35 to 45 minutes.
Crumble vanilla wafers 1/4-inch thick in bottom of pie pan or oblong baking dish. Melt margarine and mix with powdered sugar, beaten eggs and vanilla. Mix well and cook until it thickens, about 12 to 14 minutes. Stir constantly. Pour cooked mixture over cookie crumbs. Spoon thawed strawberries over that. Top with whipped cream or whipped topping. Sprinkle a few cookie crumbs on top. Freeze.
Mix applesauce with sugar and softened margarine. Add egg. Mix. Add flour, a little at a time with salt, cloves and cinnamon. Blend well. Add raisins and nuts. Pour into greased pan. Bake for 40 to 45 minutes at 350°.
Mix uncooked rice, water, beef broth, onion soup and Worcestershire sauce in large casserole dish. Layer top with pork chops, then onion. Bake at 350° for 1 hour. Serves 4.
Put ice cream in a large bowl. Pour rest of ingredients in and beat with a mixer until well blended. Pour batter back into ice cream pail. Put into freezer for 2 days. Before serving can be served with cherries, nuts, chocolate syrup or can just leave plain.
Sift together and set aside flour, soda, salt, baking powder and cinnamon. Beat together at low to medium speed: shortening, sugar, eggs, pumpkin and water. Add flour mixture to pumpkin mixture (a little at a time). Mix well. Add dates and walnuts. Mix well. Fill two greased and floured loaf pans 2/3 full and bake at 350° for 45 minutes to 1 hour.
Brown ground beef, drain. Then top with onion, potatoes, carrots and celery soup (undiluted). Simmer 40 to 50 minutes, covered, until potatoes are done. Top with soft cheese.
Combine tomatoes, garlic, scallions, and chilies in a food processor or blender until coarsely chopped. Stir in olive oil and lime juice. Add salt, pepper and cilantro or parsley to taste. Let stand one hour before serving. Good on anything.
Place crackers on cookie sheet. Put pizza sauce on crackers. Place pepperoni slices on sauce and then top with Mozzarella cheese. Put cookie sheet in a 350° oven and bake until cheese is melted.
Mix tuna in blender or food processor until broken. Add remaining ingredients and mix until fairly smooth; don't puree. Refrigerate until slightly thickened, about 1 hour. Serve with whole grain crackers and fresh vegetables.
Preheat oven to 350°. Spread crescent roll dough on pizza pan or cookie plate (greased). Pinch seams together. Bake for 10 to 15 minutes until brown. Remove from oven; let cool completely. Combine cream cheese and sugar, mixing until blended. Spread over cooled crust. Arrange fruit on cream cheese mixture. Chill. Cut into wedges or squares.
Mix sugar, flour, baking powder, soda and cocoa. Sift several times. Add mayonnaise, cold water and vanilla. Beat thoroughly. Pour into a loaf pan and bake in a 350° oven for 35 to 40 minutes. Ice with Caramel Frosting.
Set oven at 350°. Mix together eggs, oil and buttermilk. Add in Raisin Bran, flour, sugar, salt and baking soda. Pour mixture into muffin tins. Bake for approximately 20 minutes. This makes about 6 dozen muffins. The batter keeps in the refrigerator for 4 to 6 weeks. Keep tightly covered and use as needed. Can also make just half the recipe.
Bake cake by directions and let cake cool and crumble. In punch bowl, make 3 layers by alternating cake, pineapple (spoon over cake), coconut, pudding (already mixed), cherry pie filling (save some for topping) and Cool Whip. Refrigerate until served.
Mix flour and butter together and spread in a 13x9 pan. Bake for 15 minutes. Let cool.
Mix ground ham, ground pork, milk, cracker crumbs, onions mustard and eggs and form into egg-size balls; place in heavy skillet or electric skillet. Mix the brown sugar, water and vinegar and pour over first mixture in skillet. Simmer all for 1 1/2 hours. These are great!
Drain noodles, combine with tuna (drained), Miracle Whip, celery, soup and milk. Pour in 2-quart casserole. Bake 25 minutes at 375°. Top with crushed potato chips. Bake 5 minutes longer.
*If using cherry chip or yellow cake mix, decrease margarine to 1/3 cup. If using marble cake mix, mix in marbling mixture with the cake mix.
Melt together chocolate chips, butterscotch chips and peanut butter. Pour half of this mixture in jelly roll pan and reserve half for top layer. Combine melted butter, pudding mix and milk over low heat for about 1 minute. Add powdered sugar and vanilla. Beat with electric mixer until well blended. Spread over chocolate layer and refrigerate for 10 minutes. Add salted peanuts to remaining chocolate mixture and spread over second layer. Refrigerate.
Brown and drain ground beef and onion. Add spinach souffle mix and cool. Add cheese. Stuff mixture into manicotti with small spoon. Add enough water to cover bottom of pan 1/2 inch. Pour spaghetti sauce over noodles and bake at 350° for 1 1/2 hours.
Mix butter, sugar and brown sugar. Add oil, egg and vanilla. Mix well. Add flour, baking soda, cream of tartar and salt. Mix well. Stir in oatmeal, coconut, Rice Krispies and chocolate chips. Spoon into 1-inch balls. Bake at 350° for 10 to 12 minutes. Makes about 7 dozen.
Make crust of graham crumbs and melted butter. Pat in 9 x 13-inch pan. Beat together for 15 minutes (no less) the sugar, butter and eggs. Spread on the crust. Then slice the bananas; put on top of mixture. Cover bananas with pineapple. Spread Cool Whip on top. Sprinkle with coconut. Decorate with cherries and chopped nuts on top. Refrigerate overnight.
Brown onion, garlic and sweet basil in olive oil. Add salt and pepper. Add meat and brown. Add tomato puree, tomato sauce and tomato paste. Fill each can with cold water and pour water into sauce. Add sugar and bay leaves, stir well. Cover. Simmer for 1 hour. Uncover and simmer 1 hour more. Serve over cooked spaghetti.
Heat oven to 350°. Blend all ingredients. Drop by teaspoon on ungreased cookie sheet. Bake 10 minutes.
Combine flour and water to make a thickening. Add remaining ingredients in order given, mixing well before adding franks. Simmer 20 minutes.
Mix sugar and cornstarch; whisk in milk until smooth. Add yolks until blended; stir in lemon juice, peel and butter. Cook over medium heat in double boiler, until thick. Do not beat! Cool to room temperature.	Add 1	cup sour cream and stir in well. Pour	into baked pie shell. Refrigerate 6 hours or overnight.
Blend cold water and cornstarch. Add to boiling water and cook until clear and thick. Remove from heat. Beat egg whites until foamy. Add sugar gradually. Beat until stiff, not dry. Add cornstarch mixture. Beat at high speed until thick; spread on pie. Bring meringue all the way to edges of crust. Bake at 350° for 10 minutes or until golden brown.
In blender or food processor, blend red pepper, basil, garlic and seasoning. Add cottage cheese and blend until smooth. Chill 1 hour. Garnish with fresh basil. Serve with toasted pita chips.
Bake cake as directed in long pan. Punch holes in cake. In a medium saucepan, bring pineapple and sugar to a boil. Pour over cake. Mix pudding as directed. Spread over pineapple. Mix cheese, Cool Whip and sugar. Spread this on top of pudding. Sprinkle with coconut and top with pecans. Chill before serving.
Mix jello with boiling water; then add cold water. Mix. Add pineapple. Pour into a 9 x 13-inch pan. Top with marshmallows. Refrigerate until set. Then slice bananas over set jello. Mix pudding as directed on box and spread over bananas. Top with Cool Whip. Refrigerate.
To prepare a punch bowl size amount of punch, mix juices with 1/2 of the bottle of Hawaiian Punch; stir and add water to finish filling punch bowl.
Mix flour, 1 cup brown sugar and butter to make crumbs. Mix molasses, hot water, soda and other cup of brown sugar. Sprinkle a layer of crumbs in bottom of each tin, then pour in half of liquid. Add a few more crumbs, rest of liquid, then top with crumbs. Bake in moderate oven (350°) until firm.
Sift dry ingredients together. Measure oil and milk together and stir into dry ingredients until all is moist. Roll out on floured board. Cut out biscuits with a cutter or glass 2 inches in diameter. Dip glass into flour to prevent it from sticking. Bake in preheated oven at 425° for 12 to 15 minutes. Makes 12 biscuits.
In a small bowl, combine flour, cocoa powder, baking soda, cinnamon, salt and cloves. Set aside. In a large mixer bowl, beat butter or margarine to soften. Add sugar and beat until light and fluffy. Add eggs, beating well. Add mashed potatoes and vanilla; alternately add flour mixture and buttermilk, beating after each addition until batter is smooth.
Mix dry ingredients. Add soft oleo and mix well. Spread mixture into large baking pan. Cook 30 minutes at 325°, stirring every 5 minutes. Allow to cool.
Cream butter and add sugar. Add eggs and beat well. Mix flour, dates, orange slices, coconut and nuts. Add half of flour and fruit mixture to the creamed mixture with buttermilk. Blend remaining half of flour mixture and fruit mixture. Bake in a well-greased and floured tube pan at 300° for 1 hour and 45 minutes.
Mix milk, butter, Crisco and sugar together and then add 1 egg at a time and then add the flour and baking powder, alternating with milk until it is all used. Then add flavoring. Mix well; put into a tube pan. Bake it at 325° for 1 1/2 hours. Let cake set in pan until cooled.
Place cereal in large bowl; set aside. In small saucepan over low heat melt Nestle Toll House semi-sweet chocolate morsels, peanut butter and margarine until smooth, stirring often. Remove from heat. Stir in vanilla. Pour over cereal mixture and sugar in a large resealable plastic bag. Shake until all pieces are well coated. Spread on waxed paper to cool. Store in resealable plastic bag or other airtight container.
Preheat oven to 350°. Grease and flour a 10-inch Bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
Cook peppers in oil on medium heat until toasted (4 to 5 minutes). Put cut onions, jalapenos with oil and salt into blender and liquefy until completely mixed. If you want this recipe very hot, keep all seeds in peppers. If you want it milder, take out all seeds from peppers.
Saute onion and garlic in olive oil. Add zucchini, mushrooms, kidney beans and green beans. Cook 5 minutes. Add the rest of the ingredients and cover and simmer for 30 minutes.
Beat shortening with hand mixer. Add about 1 cup of flour, 1/2 of the buttermilk, sugar, cocoa, egg, baking soda, vanilla and salt. Beat until thoroughly combined. Beat in remaining cup of flour and remaining buttermilk. Mix well. Drop by rounded tablespoon 2 inches apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until the edges are firm. Do not overbake. Cool on wire rack.
Mix hamburger, bread crumbs, Worcestershire sauce, beaten egg, salt and pepper together. Shape mixture into small balls. Place grape jelly and chili sauce in saucepan. Place meatballs into jelly and sauce mixture. Simmer for 30 minutes.
Apply cooking oil on potato skins. Bake until done. Melt butter and milk over low fire, and set aside. Slice the potatoes lengthwise. Scoop middle of potatoes without breaking the skin. Mash potatoes; add onions and hash browns. Mix in diced celery, salt and soy sauce. Add nutmeg and melted butter. Fill potato skins with the mixture. Cover the filled potato with cheese and paprika. Bake at 350° for 20 to 30 minutes. Serve hot.
Mix and form into balls the size of walnuts. Bake at 350° until brown.
Mix 1/2 cup flour, confectioners sugar and butter well. Spread in greased 9-inch square baking pan. Bake at 425° until brown. Mix remaining 1/4 cup flour with remaining ingredients. Pour over hot crust and bake at 400° for about 20 minutes. Cool and cut into squares.
In a large skillet over medium heat, melt 3 tablespoons of the butter. When it foams, add the cremini and shiitake and season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper; cover and cook, tossing and stirring, once or twice, until the mushrooms begin to render their juices, about 5 minutes. Transfer the mushrooms to a strainer set over a bowl.
Take sugar, flour, butter, water, vinegar and egg; cook until thick. Pour over apples, celery, nuts and cut up grapes. Mix well; let cool, then add marshmallows. Let cool in refrigerator for 4 hours and serve.
In a small bowl, stir together yogurt, applesauce, powdered sugar, vanilla and cinnamon, nutmeg or ginger. To serve, spear fruit with toothpicks, then dip into yogurt mixture. Makes 6 (3 tablespoon) servings with 87 calories each.
Combine first 8 ingredients. Place in greased baking dish. Top with cheese and potato chips. Bake at 400° for 20 to 25 minutes.
Brown onion and garlic in oil. Add beef broth, tomatoes, picante and basil. Boil. Stir in tortellini. Simmer 15 minutes uncovered. Stir in peppers. Simmer 3 to 4 minutes. Sprinkle Parmesan cheese on top.
Brown ground beef & chopped onions together till onion is tender. Stir in 3 cans of Minestrone Soup, Pork & Beans, 3 cups water, celery, worcester shire sauce, and oregano. Cover and simmer until celery is tender. I cook the celery with the ground beef and onion. It gets tender that way. Refrigerates well.
Preheat oven to 350°. Place noodles and coconut on cookie sheet in single layer. Bake 10 minutes or until crisp. Melt chocolate and butterscotch chips in top of double boiler over hot, not boiling, water. Remove from heat; stir in almonds, coconut and noodles. Drop mixture by teaspoons onto waxed paper. Cool until set. Makes about 5 dozen chews.
Mix cake as directed and add the coconut. Bake in a 9 x 13-inch pan until done. Wait 5 minutes. Punch holes in cake and pour 1 can of Coco Casa (cream of coconut) over cake. Frost with whipped cream. Sprinkle coconut over whipped cream. Keep in refrigerator.
Spread brownie layer with ice cream to within 1/2-inch of edges. Freeze. Beat egg whites with cream of tartar in mixer bowl until foamy. Add sugar, 1 tablespoon at a time, beating well after each addition until stiff and glossy. Spread over ice cream, sealing to edges. Bake at 500° for 3 minutes or until browned. Serve immediately.
Combine all ingredients together. Roll into balls and cover with white sugar. Bake on ungreased cookie sheets for 10 to 12 minutes. While hot, top with Hershey's Kisses.
Mix flour, sugar, baking powder, eggs, oil and orange juice until smooth. Combine sugar and cinnamon in a small bowl. Pour 1/2 of the batter into a greased tube pan. Layer with 1/2 of the apples. Sprinkle with sugar and cinnamon mixture. Use remaining batter and repeat as above. Dot with butter. Bake at 350° for 1 1/2 hours.
Heat oven to 350°. Combine flour, baking soda and spices (in food processor). Cream butter, sugar, orange rind and egg. Mix persimmon pulp in lightly. Drop batter by tablespoon on greased cookie sheet. Sprinkle with anise seed and bake 15 to 20 minutes. Makes 3 dozen.
Mix water and soup mix, bring to a boil for 7 minutes. Add rice and cook 7 minutes more. Add cream of mushroom soup. In skillet, brown sausage and drain. Stir in onion, pepper and celery; cook until onions are tender. Add meat mixture to rice mixture. Stir in water chestnuts. Pour into buttered 2-quart casserole. Spread pimento over top. Bake 45 minutes to 1 hour at 350°.
Shred cabbage and add salt. Let stand until cabbage has wilted a bit. Stuff cabbage into cored, whole peppers. Put peppers as upright as possible into jars. Mix remaining ingredients together and add to peppers. Seal and cold pack for 15 minutes. Makes about 3 quarts.
Mix flour and nuts together. Melt oleo and pour into mixture. Blend well. Press mixture out in a 9 x 13-inch Pyrex dish. Bake at 350° until brown. Remove and let cool completely. Blend the cream cheese, confectioners sugar and 1 of the cartons of Cool Whip together. Spread on top of crust. Mix milk with both packages of pudding and spread over second layer. Spread the last carton of Cool Whip over pudding and sprinkle with chopped nuts. Refrigerate for 4 hours.
Slice wieners. Cook with barbecue sauce. Place in microwave. Cook for 2 minutes on High. Serve with toothpicks.
Slice salt pork almost through in several places; place in large kettle. Add 2 quarts boiling water, beans, tomatoes, onion, salt, pepper and sugar. Cook for 30 minutes. Add corn, cook for 3 minutes longer. Yields 6 servings.