HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients and put some on the bottom of brisket and the rest over the top. Seal tightly in foil and bake in slow oven at 325° for 3 hours or until tender.
Preheat oven to 450°. Cut each potato into quarters. Place potatoes in large roasting pan with olive oil and remaining ingredients. Shake and toss to coat. Roast for 20 minutes or until tender and golden brown, stirring halfway through cooking.
Combine coconut and margarine; press into an 8-inch pie pan. Bake in a 325° oven for 10 minutes or until golden. Cool thoroughly.
Preheat oven to 450°. Melt oleo on cookie sheet in oven to remove pan. Mix flour, sugar, baking powder and salt in bowl. Add milk to stir until it makes a dough. Put on floured surface to roll around to cover dough. Knead about 10 times and roll out. With floured knife, cut dough in half, then cut in 1/2-inch strips. Dip each strip in melted butter on both sides. Put in same pan. Shake garlic on it if you like. Bake 15 to 20 minutes. Good dipped in hot pizza sauce.
Place all ingredients into crock-pot. Cover and cook on low 6 to 8 hours or high 3 hours. Serve over rice. Serves 4.
Put crumbled crackers in bottom of baking dish, then put a layer of oysters and pepper. Repeat layers, but make sure crackers are on top. Pour milk over dish. Bake at 350° for 20 minutes.
Mix all together. Cook for 45 minutes in buttered pan. Put tomatoes on top 20 minutes before serving.
Combine flour, sugar, baking powder and salt in a large bowl, stirring well. Add apples, milk, eggs and 1 tablespoon of oil. Stir mixture just until moist.
Mix all together, except for cheese. Place half of mixture in greased pan, then cheese, then rest of mixture. Bake at 350° for 40 to 45 minutes.
Combine butterscotch chips and butter in a small saucepan. Cook over medium heat, stirring occasionally, until chips melt. Set aside.
Preheat oven to 350°. Melt 1/3 cup butter. Add celery and onion. Saute. Stir in stuffing, parsley, lemon juice, lemon peel and salt and pepper. Set aside.
Preheat oven to 350°. Then rinse mushrooms and pat dry. Remove stems and reserve for later use. Brush outsides of the caps with 4 tablespoons of the oil. Sprinkle lightly with salt. Place cavity side up in a shallow baking pan.
Saute onion in margarine. Combine with remaining ingredients. Stir well. Pour into baking dish. Bake 20 to 30 minutes.
Bring the first 4 ingredients together. Boil, then cool. Add sugar, salad oil and vinegar. Mix all together and let stand overnight in the refrigerator in a covered dish. Serves 12. Very good with barbecue.
Place garlic in food processor; mince finely. Add drained chickpeas and process 1 minute; scrape sides of processor. Add paprika, 2 tablespoons olive oil, lemon juice and tahini. Continue processing. Add reserved juice through feed tube while processing until mixture is the consistency of pancake batter. Add salt and pepper. Pour onto serving plate. Drizzle with remaining olive oil. Top with parsley and a sprinkle of paprika. Serve as an appetizer with pita bread. Makes about 2 to 3 cups.
Cream oil, sugar and eggs. Add sifted flour, soda and spices. Fold in chopped apples, walnuts and vanilla. Bake 1 1/2 hours at 325°.
In custard cup, sprinkle gelatin over cold water, let stand 1 minute. In small saucepan, combine sugar, cocoa, and water. Cook over low heat, stirring constantly, until hot and slightly thickened. Remove from heat, add softened gelatin, stirring until dissolved. Blend in milk and vanilla; cool. In small mixing bowl, combine whipping cream and orange peel, beat until stiff. Gradually add chocolate mixture to whipped cream. Spoon into dessert dishes; refrigerate at least 1 hour.
Melt butter in a Dutch oven on top of stove. Sprinkle roast with dry mustard and garlic salt. Brown both sides of roast adding mustard and garlic salt to both sides. When nicely browned, add the can of French onion soup and 3/4 can of water. Simmer on medium heat for 2 hours. Add carrots and potatoes to meat and continue to cook on medium heat 1 hour longer or until meat and vegetables are fork-tender.
Place chicken in a 2-quart pan with onion, ginger, sherry, salt, sugar and water. Bring to a boil over high heat, then cover. Reduce heat and simmer until meat is done (about 20 minutes). Meanwhile, prepare Peanut Sauce and place lettuce on individual plates. When Peanut Sauce is ready, place chicken on lettuce and drizzle on Peanut Sauce.
Unroll package of crescent rolls and pat in bottom of 9 x 13-inch pan. Mix cream cheese, sugar and vanilla; spoon on top of crescent rolls. Unroll second package of crescent rolls and pat on top. Melt margarine and pour over top. Sprinkle cinnamon and sugar on top. Bake 30 minutes at 350°.
Use a 2-quart casserole dish; put about half of the mixture in dish and top with crumb mixture. Use balance of mixture, then balance of crumb mixture. Bake at 350° until brown.
Finely chop or grate carrots. Mix all ingredients well. Makes 6 servings, 1/2 cup each.
Mix all ingredients except rye bread 24 hours ahead of serving. Tear center of round loaf into small dipping pieces; place pieces around outside of loaf on tray. Use cavity of loaf as bowl for dip. Prepare bread just before serving.
Saute onion in butter. Add poppy seed and salt. Cut French bread in 2-inch slices, taking care not to cut all the way through. In each cut, place a slice of Swiss cheese. Spoon onion mixture into each cut. Wrap securely in foil. Bake at 350° for 15 to 20 minutes. Serves 8.
Blend milk into cream of mushroom soup; stir in beaten eggs. Add noodles, bread crumbs, cheese, green pepper, green onion, pimentos, margarine and turkey. Turn into a 12 x 7 1/2 x 2-inch baking dish. Bake at 350° for 30 to 40 minutes or until knife inserted off center comes out clean. Cut in squares to serve. Serves 6 to 8.
Combine water with spaghetti sauce in bowl. Cover bottom of 13 x 9 x 4-inch baking dish with 1 1/2 cups of sauce. Arrange layer of uncooked noodles slightly overlapping, on top of sauce. Spread 1/2 the Ricotta and 1/2 the Mozzarella over noodles. Sprinkle with 2 tablespoons Parmesan. Add another 1 1/2 cups of sauce, repeat with another layer of noodles, the remaining cheeses and 2 tablespoons Parmesan. Top with layer of noodles and pour remaining sauce over noodles, spreading to cover. Sprinkle with 1/4 cup Parmesan. Cover tightly with heavy foil, set on jelly roll pan and bake at 350° for 1 hour. Remove from oven and let set for 10 minutes before removing foil.
Preheat oven to 350°. Let egg whites warm to room temperature, about 1 hour. Fill cup of flour lightly with salt. Beat egg yolks in small bowl for 3 minutes. Gradually add 1 cup sugar. Continue beating until mixture is smooth. At low speed, blend in flour mixture (in fourths) alternately with orange juice (in thirds). Begin and end with flour mixture. Add orange peel. In large bowl, beat egg whites at medium speed until foamy. Gradually beat in 1/2 cup sugar, beating after each addition. Continue beating until stiff peaks form. Fold in the yolk mixture using under and over motion in egg whites. Pour in a 10-inch tube pan (ungreased); bake 35 to 40 minutes, until cake springs back when gently pressed with fingertip. Invert pan; cool completely about 1 hour. Loosen from pan, using up and down motion. Run spatula around edge of cake and tube. Use serrated knife going back and forth.
Pour 1 can whole kernel corn into a pot. Turn stove to medium heat. Pour bell pepper into the corn (red and green pepper). Add 2 tablespoons of sugar, dash of salt and pepper each. Stir ingredients into the corn. Let simmer for 5 to 10 minutes until hot.
Cook noodles according to directions. Drain. Add cheese, half and half and butter. Mix and serve.
Heat oven to 350°. Prepare, bake and cool cake mix as directed on package for two 9-inch round cake layers. Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce cake with a large fork at 1/2-inch intervals. Stir 1 cup boiling water into each flavor of gelatin in separate bowls 2 minutes or until dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second layer. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1/4 of the frosting. Unmold second cake layer and carefully place on first layer. Frost top and sides of cake with remaining frosting. Refrigerate 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator.
Cream the first three ingredients together until light and fluffy. Add eggs, one at a time, beating well after each. Add flour and salt. Mix until blended. Stir in nuts. Divide batter in half and add chocolate to one-half. Drop batter alternately by heaping teaspoonfuls into greased and floured 13 x 9 x 2-inch pan. Press down with spoon to smooth top, then run knife through batter several times to marbleize. Bake in a moderate oven about 45 minutes. When cooled, spread with frosting. Makes approximately 24 (2-inch) squares.
Mix and beat oil, sugar and eggs. Sift dry ingredients into first mixture. Add apples, vanilla and nuts. Stir together. Cook at 350° for 45 minutes in a 9 x 13-inch pan.
Melt cheese in microwave. Fry (scramble) and drain sausage. Mix sausage with cheese. Add ketchup, garlic and oregano. Spread cheese mixture onto slices of rye bread. Bake 10 minutes at 350° on a cookie sheet.
Combine oil, sugar and eggs; beat 3 minutes at medium speed. Blend in flour, salt, soda, cinnamon and flavor. Fold in apples and nuts. Bake in tube pan, well-greased and floured at 350° for 1 hour and 20 minutes.
Combine avocados, lemon juice and pepper. Combine seasoning mix, sour cream and mayonnaise. Layer in a glass 9 x 13-inch pan the bean dip, guacamole, sour cream mix, tomatoes, scallions, black olives and cheese on top. Serve with nacho chips.
In a large bowl, combine flour and salt. Cut in lard with a pastry blender until it forms coarse crumbs. Sprinkle with ice water 1 tablespoon at a time, stirring until dough clings together. Form into a smooth ball. Cover with plastic wrap and refrigerate.
Line cookie sheets with waxed paper. Place candy coating in medium microwave-safe bowl or 4-cup microwave-safe measuring cup. Microwave on Medium for 3 to 4 minutes, stirring once halfway through melting. Stir in chow mein noodles and peanuts. Drop by teaspoons onto waxed paper-lined cookie sheets. Let stand until set. Store in refrigerator. Makes 3 dozen cookies.
Combine chicken, Veg-All, soup and sour cream. Blend together. Pour into pie shell (unbaked). Cover with top crust. Brush top with egg and bake in preheated 350° oven until golden brown.
Mix sugar, Milnot and margarine together and cook until mixture comes to a boil, stirring frequently. Boil this mixture for 5 minutes, stirring constantly. Remove from heat and stir in coconut and marshmallow cream. Stir together until mixture is creamy and smooth. Pour into buttered 9 x 9-inch pan. Allow to cool and cut as desired.
Pour boiling water on gelatin in medium bowl. Stir until gelatin is dissolved. Stir in pina colada concentrate and reserved pineapple juice until concentrate is melted. Refrigerate about 45 minutes or until the consistency of unbeaten egg whites. Stir in pineapple and coconut. Pour into 6-cup mold. Cover and refrigerate about 4 hours or until set; unmold. Serves 8.
Mix all ingredients in large bowl except butter. Place half melted butter in bowl, other swish in Pyrex dish, 13 x 9-inch, swish around. Bake 1 hour at 375°. This makes its own crust. (You can add more chilies for hotter flavor or diced jalapenos.)
Combine egg yolk, mustard, Worcestershire sauce and vinegar and beat with wire whisk. Add oil gradually, beating rapidly. When thickened and smooth, add chili sauce, scallions and olives. Mix well and season to taste with salt and pepper. Put crabmeat in mixing bowl and add one-half of the sauce. Mix gently so as not to break up crab lumps.
Put oil in a frying pan. Add rice and saute until all rice has popped (changed color and nicely browned). Stir constantly. Brown meat in another frying pan while rice is sauteing. Mix all ingredients together and put in a large casserole. Top with onion rings. Bake 1 hour at 350°.
Squeeze grated zucchini as dry as possible. Add ingredients and mix well. Make into patties and dust with flour. Pan-fry in oil until brown on both sides.
Combine rhubarb and sugar. Let stand overnight (to make own juice). If not enough juice, add 1/4 cup water. Cook rhubarb and sugar until rhubarb is tender. Add jello and put into jars. Freeze.
Mix all ingredients well. Pour in unbaked pie shell. Bake slow until golden brown at 325°, about 45 minutes.
Soak doves in vinegar and sugar mixture. Boil doves for 35 or 40 minutes. Wrap each dove in bacon and secure with toothpick. Coat dove in barbecue sauce. Cook on grill until bacon is done.
Mix together thoroughly the first 3 ingredients. Stir in milk and flavoring. Combine sifted dry ingredients. Mix thoroughly. Chill dough. Roll very thin. Cut into desired shapes. Place on lightly greased cookie sheet. Bake until lightly brown at 425° for 5 to 7 minutes.
Cook noodles according to package directions, omitting salt and fat. Drain well and set aside. Drain spinach; press between paper towels to remove excess moisture. Set spinach aside. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, mushrooms, garlic and vermouth; saute until tender. Transfer to a bowl; add spinach, Parmesan cheese and next 5 ingredients.
Preheat oven to 325°. Slice zucchini in 2-quart dish. Mix onions, cracker crumbs and ground beef; salt and pepper. Spread on top of zucchini. Pour soup over mixture. Top with cheese. Bake in preheated oven 45 minutes. Makes about 4 servings.
Separate wings at joints. Wash and pat dry. Mix all ingredients together. Marinate chicken in the mixture for 2 to 4 hours in the refrigerator, stirring occasionally to coat chicken. Chicken may then be broiled or grilled.
Brown roast in big pot. Combine everything else in a separate pan and pour over meat. Bring to a boil. Reduce heat. Cover and simmer until meat is tender (all afternoon). Take meat out. Thicken juices with cornstarch. Serve over egg noodles.
Mash bananas; add all ingredients together. Bake in greased loaf pan at 325° for 50 minutes.
Preheat oven to 325°. Melt cheese and butter in a double boiler. Combine with sifted flour and red pepper. Stir in Rice Krispies. Mix thoroughly. Roll into small balls with palm of hands. Pat thin or press with a fork on an ungreased cookie sheet. Bake at 325° for 12 minutes. Allow to completely cool, then store in an airtight container.
In 2 cups water, boil celery (and any other veggies) until tender. Set aside liquid. Melt butter in frypan. Add sugar. Brown rice; don't burn. Add celery and any other veggies. Cover and simmer for 8 to 10 minutes. Add meat/fish. Add soy sauce until liquid is absorbed. Serves 4 to 6.
Saute celery, shallots and green peppers in 2 tablespoons oleo in a saucepan, Stir in next 3 ingredients; bring to a boil and add wild rice. Cover and reduce heat to medium-low. Cook about 25 minutes. Remove giblets from hens and reserve for another use. Rinse with cold water and pat dry. Sprinkle with salt and pepper inside and out. Stuff lightly with rice mixture. Secure cavities. Bake at 375° for 30 minutes.
Season pork chops with 1/2 teaspoon pepper. Brown chops in hot oil in large skillet. Add tomato juice and water. Cover; simmer for 30 minutes. Add cabbage, carrots, onions, potatoes and 1/4 teaspoon salt. Cover; simmer for 35 minutes, or until vegetables are tender. Yields 6 servings.
Batter: Cover outside of a loaf pan with foil, spray with vegetable spray.
Combine ingredients except 1/4 cup of cheese. Butter 9 x 13-inch pan. Spoon in pan. Top with cheese and crumbled potato chips. Bake 60 to 90 minutes at 350°.
Mix all ingredients together. It is better if you let it marinate for a while. Will keep in refrigerator for 2 weeks. You can use any of your favorite vegetables.
In a bowl, combine first 3 ingredients. Set aside. Combine butter and eggs. Mix well. Stir into flour mixture until just moistened. Fill paper-lined miniature muffin cups 2/3 full. Bake at 350° for 20 to 25 minutes or until tested done. Remove immediately to cool on wire racks. Makes 3 dozen mini-muffins.
Melt marshmallows in milk over low heat. Put lime jello and food coloring in bowl; add and beat in marshmallow mixture. Add cream cheese and beat until smooth. Stir in pineapple and juice. Add Cool Whip to gelatin mixture; add nuts and mayonnaise. Pour into 9 x 15 pan. Refrigerate and when completely set, pour over the red gelatin which has been made according to package directions. Serves 12 to 15.
Stir together eggs, milk and sugar in a large saucepan (heavy pan). Cook, stirring constantly, over medium heat until mixture coats a metal spoon. Remove from heat and place in a bowl of ice water, stirring 1 to 2 minutes. Stir in vanilla and chill in refrigerator from 4 to 24 hours (depending when you need it). At serving time, transfer chilled mixture to a punch bowl. Fold in whipped cream and sprinkle nutmeg over entire top. This is a great holiday drink that can be prepared well ahead of time.
Preheat oven to 350° with water bath. Place crumbs and softened butter in small bowl, mix and press in bottom of 9-inch spring-form pan. Be sure to line bottom of spring pan with wax paper and grease interior with butter. In large mixing bowl, cream the cheese with sugar; add vanilla, sour cream, flour and lightly beaten eggs (in three parts), mixing only until blended after each addition. Pour batter into pan. Bake for 1 hour and 10 minutes. Cool about 1 hour, free from drafts. Refrigerate for several hours or overnight before removing from pan and cutting.
Put country ham in clean lard can or very large pot filled with hot water (just below the boiling point). Let boil for 10 or 15 minutes. This step gives the ham a good cleaning and removes excess salt from outside. Remove ham and discard water. Place ham in can and fill can half full with hot water. Add 4 quarts ginger ale or cola drink and put top loosely on can. Bring to a full rolling boil for 30 minutes. The ginger ale or cola helps to bring out the flavor of the ham. Place about 4 thicknesses of newspaper on the floor and set ham (still in can) on papers. Press lid on lightly; pull papers around sides and top of can and tie with string.
Prepare yellow cake according to instructions, adding 1/4 package coconut and 1 teaspoon coconut flavoring. Bake in 9 x 13-inch pan.
Beat margarine and sugars until well blended. Add egg substitute, a small amount at a time, and beat very well after each addition. (This is very important with egg substitute.) Add flour, vanilla, grated orange rind and lastly, nuts, that have been mixed with flour. Bake about 1 hour in well-greased Bundt pan at 325° to 350°. Serve plain or with lemon drizzle.
Saute meat with garlic and onion powders in a lightly greased skillet about 10 minutes or until done. Blend salt, liquid pepper, lemon juice and mayonnaise. Add this mixture and remaining ingredients, except corn chips, to ground beef. Turn into a greased 2-quart casserole. Top with corn chips. Bake at 375° for 25 to 30 minutes. Makes 6 servings.
Chop the cabbage medium; sprinkle the lemon juice over the diced apples to prevent discoloration. Combine the pineapple, cabbage, salt, the cabbage and the apples. Mix well and add the salad dressing gradually, stirring until the salad is thoroughly mixed. Serve on a lettuce leaf, or with a meal or as an appetizer. Makes 3 to 5 pounds. Serves 8 to 10 people.
Saute onions and celery in butter until transparent. Mix all ingredients together and add enough broth to make soft mixture. Bake at 400° about 1 hour. Stir occasionally.
Mash lentils a bit. Add all other ingredients. Bake in a flat pan at 350° for 1 hour. Serve with tomato sauce.
Mix ingredients. Place in a greased 9 x 13-inch dish. Bake at 350° for 1 hour. Great with ham.
Mix all ingredients by hand until mixed well. Form into a loaf and place in a 9 x 13-inch oblong dish. Pour more catsup on top of loaf and bake at 350°, covered, for 20 minutes. Uncover and cook an additional 60 minutes.
Cook pasta according to package. Mix up all ingredients and refrigerate. Serve cold. Feeds about 8 people.
Grease an 8-inch tube pan. In a large bowl, stir together 1 cup flour, yeast and dill weed; set aside. In medium saucepan, heat and stir the yogurt, sugar, water, butter and salt just until warm (120° to 130°) and butter almost melts. Add to flour mixture. Add egg. Beat with electric mixer on low to medium for 30 seconds, scraping sides of bowl. Beat on high for 3 minutes. Stir in remaining flour. Spoon batter into pan. Cover and let rise, about 30 minutes. Bake at 375° for 35 to 40 minutes. Makes 1 loaf.
In a double boiler, heat white chocolate slowly. Do not allow hot water to touch chocolate. Mix remaining ingredients with melted chocolate. Drop by teaspoon onto wax paper. Allow to cool and harden.
Sift dry ingredients, then add the wet ingredients and mix. Pour into 9 x 13-inch greased and floured baking pan. Bake at 350° for 30 to 35 minutes.
Mix ingredients together. Boil about 5 minutes. Baste chicken every 15 minutes.
Dissolve raspberry jello in 1 1/4 cups boiling water. When cool, add whole cranberry sauce (juice and all). Add can of crushed pineapple (drained). Add ruby red wine. Put in fridge until slightly set, then add chopped nuts. Let mold.
Mix ingredients together; place in casserole. Bake at 350° for 35 minutes.
Combine Puritan oil and next 7 ingredients in shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate for 30 to 45 minutes, turning once. Prepare charcoal for grilling, or heat broiler. Grill or broil chicken 4 inches from heat, turning once, 3 to 5 minutes per side or until completely cooked through. Yields 4 servings.
Preheat oven to 325°. Grease and flour 10-inch tube pan or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze over top of cake. Allow cake to absorb all of glaze.
Bring vinegar, water and salt to a boil. Place 2 grape leaves in bottom of jar. Place cucumbers and 8 grapes in jar. Place 2 grape leaves on top of cucumbers. Pour hot vinegar solution over cucumbers.
Cover beans with water and soak overnight. Cook until tender, then drain. Add other ingredients and put into buttered casserole and bake 1 hour at 350°.
Heat oven to 350° (325° for glass pan). In saucepan, combine soup, milk and cream cheese. Stir and cook until smooth. Put potatoes and onions in casserole dish. Pour sauce over all and mix well. Top with cheese. Cover and bake for 1 1/4 hours.
Wash berries and cut in half. If not sweet, add a little sugar and set aside. Slice pound cake and place all around bottom and sides of large bowl. Mix pudding according to directions and mix with about 1/3 to 1/2 of whipping cream. Put 1/2 of pudding mixture on top of cake. Add berries. Put rest of pudding mixture on top. Finish by adding the last of whipped cream. Place a few whole berries on top for garnish.
Combine all-bran and milk. Let stand for 5 minutes. Then add egg, oil and honey. Mix together dry ingredients, then add to all-bran mixture. Bake at 400° for 17 minutes and 30 seconds. Makes 12 muffins.
Sift flour, tartar, baking powder and baking soda well. Using electric mixer, beat eggs at top speed for 5 minutes. Add sugar a little at a time, then a capful of vanilla extract. Now add flour mixture a little at a time. Spray pans with vegetable shortening. Spoon mixture onto cookie sheets by 1/2 teaspoon drops. Bake at 350° until edges are light brown. Remove from pan immediately onto paper dusted with powdered sugar. Sprinkle with powdered sugar when cool. Sort by size and make sandwiches with Cool Whip filling.
Mash avocados with lemon juice, salt and pepper in bowl. Combine the sour cream, mayonnaise and taco seasoning mix in bowl; blend well. Spread bean dip on large platter. Layer avocado mixture and sour cream mixture over bean dip. Top with layers of onions, tomatoes, olives and cheese. Serve with tortilla chips.