HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Make several small slits over the surface of the lamb and insert garlic quarters. Blend salt, sugar and black pepper. Rub well into lamb.
Combine cheese and butter in mixing bowl. Mash together until well combined. Stir in flour, salt and red pepper. Add Rice Krispies and mix thoroughly. Dough may be refrigerated or frozen at this point, if desired*. Drop by teaspoonfuls (1-inch apart) onto unbuttered cookie sheet. Flatten slightly with fork. Bake at 350° for 12 minutes. Makes 6 dozen.
Trim and wash the spinach, using several changes of water. Drain. With the water clinging to the leaves, place the spinach in a large saucepan. Cook, covered, over high heat for 3 to 4 minutes; drain well. Chop spinach fine. If frozen spinach is used, cook according to package directions and drain well. Heat the butter in a large saucepan. Stir in flour and the garlic clove. Cook, stirring constantly, for 2 minutes. Add spinach and 1 cup of the bouillon. Simmer, covered, over low heat for 5 minutes, stirring occasionally. Stir in remaining bouillon and simmer, covered, for 10 minutes. Slowly stir in the cornmeal, taking care not to make any lumps. Cook, stirring frequently, for 5 more minutes. Check the seasoning (the bouillon may be salty) and, if necessary, add a little salt and pepper. Serve hot.
Sift dry ingredients and add egg. Peel 10 or 12 apples and arrange slices in buttered 7 x 13-inch pan. Cover with sugar and cinnamon. Dot with butter. Sprinkle crumbly mixture on top. Bake at 350° for 35 minutes.
Mix all ingredients (except apples) together. Heat vegetable oil; stir apples in batter and drop by the tablespoon in the hot oil and fry until done or browned. Can sprinkle with powdered sugar or make a glaze and pour over.
Mix sugar, water, cinnamon and whole cloves in saucepan. Bring to a boil and simmer 10 minutes. Add instant tea and heat thoroughly. Cover and let stand 5 minutes. Strain. Heat to serve but do not boil. Serves approximately 8 cups.
Brown meat with seasonings and onion. Add soup and cheese. Roll out unseparated squares of crescent rolls on a floured surface. Spoon a large spoonful of meat mixture onto each roll and "wad" it up so that all edges are sealed. Bake at 350° until golden brown. Makes 4 waddies.
Place sugar, cocoa and sweet milk together in a small boiler on low heat to melt.
In skillet, saute onion, garlic, basil and tomatoes in olive oil. Stir cheese into tomato mixture. Pour over cooked, drained pasta.
Spread 1/2 can noodles on bottom of an 8-inch square cake dish. Combine other ingredients and spread over noodles. Put remainder of noodles over top. Bake at 350° for 30 minutes.
Beat sugar with eggs, then flour and baking powder. Pour milk in slowly. Bake at 350° for 30 to 35 minutes.
Melt margarine in casserole dish. Mix other ingredients together. Pour into dish. Bake 45 to 60 minutes (covered, then remove cover toward end) at 350°.
Heat sauce and water. Mix together cheeses and spices. Spoon mixture into uncooked manicotti. Pour 1 cup sauce into bottom of 13 x 9 x 2-inch pan. Arrange filled manicotti in single layer over sauce. Pour remaining sauce over manicotti. Cover with foil. Bake at 400° for 40 minutes. Remove foil and bake 10 minutes longer. Makes 6 to 8 servings.
Sift flour and sugar together. Add egg. Slot bottom pie shell. Add rhubarb; pour mixture over rhubarb, covering well. Cover with second shell; slot air holes. Bake at 425° for 10 minutes, then at 350° for 35 minutes, or until golden brown.
Bake, cool and crumble cornbread and set aside. Combine beans and corn. Combine onion, pepper, and tomato. Mix together sour cream, mayonnaise and ranch dressing. Starting with cornbread, layer in a large bowl: cornbread, bean and vegetable mixture, and dressing mixture. Store in refrigerator.
Cream together butter and Crisco; add sugar, then add eggs one at a time. Add flour, milk and flavoring. Grease and flour tube pan. Preheat oven to 325° and cook 1 hour.
Melt butter. Stir in and dissolve both sugars. Put flour and egg into bowl. Mix butter/sugar mixture into flour. Put into an ungreased 9 x 13-inch pan. Bake at 300° for approximately 20 minutes.
Wash beets. Cook in boiling water until tender. Remove skins and cut the beets in thin slices or cubes. Mix sugar and cornstarch. Add vinegar in saucepan. Bring to a boil and boil for 5 minutes, stirring constantly. Just as sauce is taken from the stove, add butter. Pour over beets. Let them stand on back of stove to absorb the sweet-sour flavor of the sauce.
Mix pineapple with juice, sugar and sour cream until well blended. Add instant pudding. Put mixture into crusts; top with Cool Whip. Garnish with pineapple tidbits and cherries.
Trim and peel asparagus. Cut off tips and set aside. Cut stalks on the diagonal in 1/2-inch slices.
Preheat oven to 350°. Mix all ingredients in order given in a large mixing bowl. Drop from an ice cream scoop onto ungreased cookie sheet; flatten with hand. Space 6 on each cookie sheet. Bake 12 minutes. Let cool 3 minutes before removing from cookie sheet.
Mix first four ingredients. Shape into 1 large ball or 2 small sized cheese balls. Roll in chopped English walnuts. Refrigerate overnight.
Beat eggs, 1/2 cup sugar and lemon juice until foamy. In medium saucepan, combine remaining 1/2 cup sugar and cornstarch. Gradually add 1 cup water. Mix over medium heat. Cook until thick and clear. Remove from heat. Gradually beat in egg mixture. Return to heat. Cook and stir until thick. Add vanilla. Cool to room temperature. Fold in whipped cream; chill. Serve with fresh fruit.
Mix together mushrooms, bacon, cheese, parsley, rosemary and mayonnaise. Heat oven to 400°. Butter bread lightly. Then cut each slice into 4 squares. Place squares buttered side down on a cookie sheet. Spoon small amount of mushroom mixture onto each square. Bake 5 minutes and serve hot. Makes 24 canapes.
Brown meat; drain. Stir in tomato sauce and taco mixture. Simmer for 5 minutes. Unroll dough. Press onto bottom and sides of 12-inch pan. Prick bottom and sides with fork. Bake at 375° for 10 to 12 minutes. Cover crust with meat mixture. Top with cheese. Bake until cheese melts. Top with remaining ingredients. Serve with sour cream.
Cream together butter, sugar, brown sugar and egg. Add peanut butter, baking soda, salt, vanilla, flour and oats. Mix well. Bake in 9 x 13-inch pan at 350° for 20 to 25 minutes. Sprinkle with chocolate chips. Let melt and then spread. Mix confectioners sugar, peanut butter and milk. Drizzle over top. Cut into bars.
Melt margarine in 9 x 10 inch pan. Mix all ingredients together except margarine. Add melted margarine and pour into buttered pan. Bake at 400° until deep brown, approximately 30 to 40 minutes. Freezes well.
Preheat oven to 325°. Lightly grease an 11 x 7-inch baking pan with butter or vegetable oil. Melt the butter in the top of a double boiler placed over simmering water. When the butter has melted, add the chocolate and melt. Using a mixer on medium-high speed, beat the eggs and salt in a medium-size mixing bowl until frothy, about 30 seconds. Gradually add the sugar and continue beating until the eggs are thick and pale, about 1 1/2 minutes. Scrape the bowl with a rubber spatula.
Lightly brown chops in pork fat. Place browned chops in buttered baking pan or dish. Add onion, green pepper and celery to drippings in pan. Stir for a few minutes before adding fresh or canned corn and tomatoes. Simmer for a few minutes more. Add seasoning to your taste. Spread vegetables over the chops. Bake at 350° for 40 minutes. At the same time, bake 1 cup of raw rice in 3 cups warm water in a separate, buttered baking dish to serve along with country-style chops.
Trim crusts off bread and butter one side. Place bread, buttered side down, in baking dish or 9 x 13-inch pan. Sprinkle with 2 cups shredded sharp cheese, then Jack cheese. Sprinkle chopped green chilies over cheese. Beat eggs, add milk, salt, black pepper and dry mustard. Beat until well blended and pour over bread-cheese. Sprinkle on paprika. Refrigerate overnight (this is a must). Bake uncovered 50 minutes at 325° to 350°. Allow to set 10 minutes before serving.
Mix about 40 to 50 strokes until well blended the flour, salt, baking powder, chili powder, onion, milk, oil and egg. Put into greased 9 x 13-inch cake pan (will be like cake batter).
Heat oil in skillet until almost smoking. Add squash, salt, pepper and thyme. Stir and cook for 2 minutes. Add tomato and onion. Cover and cook 5 minutes. Sprinkle cheese on top. Set pan in broiler 6 inches from heat. Leave broiler door open and broil 5 minutes until brown on top. Serves 4 or more.
Heat oven to 350°. Toast almonds about 10 minutes, let cool. Stuff each date with an almond. Chop the rest of the almonds and set aside. Melt semisweet chocolate in microwave until smooth. Dip one end of each date in chocolate, let cool in refrigerator. Melt milk chocolate and dip the other end in the milk chocolate. Then roll that end in the chopped almonds. Put on wax paper and refrigerate until firm.
Melt one stick of margarine and add onion and celery. Cook until tender. Add to bread crumbs and seasoning. Stir in beaten eggs. Add enough broth to make dressing very moist. Bake at 400° in a well-greased pan. Right before dressing gets brown, melt stick of margarine and pour over dressing. Cook until brown.
Place sugar, corn syrup, water, salt and peanuts in 2-quart microwave bowl. Cook on High (maximum power) for 5 minutes, then stir. Cook on High for 13 to 15 minutes or until syrup separates in threads (300° on candy thermometer). Stir in butter, baking soda and vanilla just until light and bubbly. Pour onto buttered cookie sheet; spread. Cool and break into pieces. Makes 1 1/4 pounds.
Combine sugars, pumpkin, oil and eggs. Add flour and spices gradually to sugar mixture. Stir in water and add raisins and nuts. Pour into well-greased and floured loaf pan. Bake at 350° for 65 to 75 minutes.
Combine eggs, oil, vanilla, cake mix, pudding and 7-Up. Beat 2 or 3 minutes. Fold in nuts and coconut. Pour into 9 x 13-inch pan. Bake at 350° for 45 minutes or until done.
Heat cheese in crock-pot and add rest of ingredients, stirring occasionally. Serve with tortilla chips.
Clean the cucumbers. May be sliced, if desired. In a large kettle, add together the sugar, vinegar, salt and water. Bring to a boil and turn down to simmer. Place a head of dill in clean, hot canning jars. Fill jars with cucumbers. Add a few slices of onion and a few celery sticks to each jar. Pour hot syrup over jar contents and put on lids and covers. Put jar into hot water until pickles lose color, about 10 to 12 minutes. Set on counter. Cool. Check to make sure jars sealed. Store in pantry.
Heat oven to 400°. Combine all ingredients. Divide batter evenly in muffin pan. Bake 15 to 18 minutes. Makes 12 regular or 24 mini muffins.
Peel cucumbers if desired and thinly slice. Combine sour cream and remaining ingredients, stirring well. Stir cucumber into sour cream mixture. Cover and chill. Yields 6 servings.
Bake cake in a 9 x 13-inch pan as directed. After cake cools, poke holes in it with an ice pick. Mix jello with 1 cup boiling water and 1/2 cup cold water. Pour jello over cake. Refrigerate until jello is partially set. Mix pudding according to directions and spoon on top of cake. Refrigerate until partially set. Top with Cool Whip. Refrigerate until all layers are completely set; serve.
Grease pan; sprinkle coconut and pecans in pan. Mix cake mix as directed on box; pour over coconut. Melt butter and combine with cream cheese; add powdered sugar. It will be thick. Spread on top of cake mixture. Bake at 350 degrees for 45 to 50 minutes.
Combine crumbs and margarine. Mix cream cheese, sugar, vanilla and Dream Whip. Make layer of crumbs. Make layer of cream cheese and whip mixture. Then add layer of cherry pie filling. Repeat layers until all mixtures are used. Cover with Dream Whip mixture and serve.
Melt margarine. Add bread cubes (I use 4 or 5 slices). Add eggs, beaten with sugar. Add pineapple chunks or tidbits (with juice). Mix all together in 2-quart casserole. Bake for 1 hour at 375°.
Combine bacon, onion and green pepper in 4-cup measure. Cover with paper towel. Cook in microwave on High for 4 minutes, stirring once. Pour off fat. Mix in salt, Worcestershire sauce and cream cheese. Wash and dry mushrooms; remove stems. Chop stems and add to bacon mixture. In 2-cup measure, heat bread crumbs and butter on High for 1 minute; stir until well mixed. Press crumbs on top of stuffed mushrooms. Place half the mushrooms in 6 x 10-inch baking dish, filling side up. Cook on High for 1 to 2 minutes. Repeat with remaining mushrooms.
Heat chicken and broth in covered pan over low heat. Remove from heat and add celery, almonds, pimento and mayonnaise (the mayonnaise blended with the lemon and onion juices). Toss with fork. Add seasonings and olives and pour into buttered casserole. Mix cheese and chips into mixture, leaving a little of both to sprinkle over top. Bake in oven at 450° for 15 minutes or until brown.
Place sugar, milk and margarine in the saucepan. Bring to a boil. Boil for one additional minute. Remove from heat and add chocolate morsels. Place on the cake while hot.
Put all ingredients except baking powder in a bowl. Start mixer on low speed until all ingredients are well blended. Sprinkle baking powder over batter and mix. Bake in tube pan, greased. Put cake in cold oven. Bake at 350° for 1 hour.
In a 4-quart saucepan, evenly sprinkle stew mix over meat. Pierce with a fork. Let stand 2 minutes. Add broth, water, onion, tomato paste and seasonings. Simmer, covered, 1 hour, stirring occasionally. Add sour cream. Heat through. Do not boil. Serve over noodles. Serves 4 to 6.
Mix all ingredients. Butter pan. Roll out dough. Bake at 350° for 20 minutes. Butter top of biscuits. Makes 1 dozen.
In saucepan, melt 3 tablespoons butter. Stir in flour. Add chicken stock and cook until thickened and set aside. In saucepan, saute vegetables in 1/4 cup butter until soft. Add seasonings (dissolve curry powder in a little water first).
Preheat oven to 375°. Peel, core and slice apples. In a bowl, mix apples, cranberries, sugars, spices, flour and cornstarch; mix well. Place apple-cranberry mixture into crusted pie plate. Cut butter into small slices and place over apple-cranberry mixture. Place second crust over pie; create vents on top crust. Bake at 375° for 50 to 70 minutes until juices flow over pie.
Mix all ingredients. Spoon into a greased muffin tin. Bake at 400° until lightly brown.
Bring sugar and syrup to a boil. Add peanuts. Stir constantly and cook until mixture turns light brown. Remove from heat and add baking soda and salt. Pour onto waxed paper and cool. Break into bite sized pieces.
Cook spaghetti and place in buttered casserole. Melt butter in saucepan; add flour and milk. Stir slowly until it thickens. Add salt and pepper. Cut cheese into cubes and scatter over spaghetti. Cover top with bread crumbs. Pour sauce over all. Bake in moderate oven (350°) for 30 minutes. Yield: 6 servings.
In medium size bowl, combine condensed milk, lemon juice and vanilla. Mix until well blended. Fold in remaining ingredients, mixing well after each addition. Mound mixture into pie crust and freeze until firm 2 to 3 hours. Let stand at room temperature for 15 minutes before serving.
Saute onion until golden in butter or oleo. Add meat, salt and pepper. Brown. Mix in beans and soup or Ragu. Pour into greased 1 1/2-quart casserole. Mash potatoes; add milk, egg and seasonings to taste. Mix well. Spoon mounds of potatoes on meat mixture. Cover with cheese. Bake at 350° for 30 minutes. Instant potatoes may be used.
Grease platter first. The size of the platter will depend on how thick or thin you like your brittle. Mix all ingredients except peanuts and baking soda in saucepan. Cook on medium heat until sugar dissolves. Add the peanuts and continue cooking, stirring constantly, until peanuts are light brown. Remove from heat and stir in the baking soda quickly. Immediately spread on greased platter. Cool and break into pieces to serve.
Melt butter in a Dutch oven; add water, leeks and onion. Cover and cook about 8 minutes or until tender, stirring occasionally. (Do not brown.) Set aside 1/4 cup watercress. Add remaining watercress and remaining ingredients to Dutch oven. Cover and bring to a boil. Reduce heat and simmer 30 minutes or until vegetables are soft. Spoon one-third of soup mixture into container of an electric blender, and puree; continue blending until all mixture is pureed. Return puree to Dutch oven reserving 1/3 cup in blender. Add reserved 1/4 cup watercress to blender and puree; set aside. Simmer pureed soup mixture until thoroughly heated. Just before serving, stir in the pureed watercress mixture.
Cook, in saucepan, all the ingredients, except cornstarch. Add cornstarch, melted in 1 cup of water, to thicken mixture. Pour in a cooking dish or pan and let set to cool. Sprinkle with roasted coconut and shredded cheese, if desired, when halfway cold.
Cook bass in boiling water seasoned with salt, pepper and garlic powder for about 15 minutes. Drain and cool for about an hour. Add mayonnaise, pickle relish and jalapeno sauce; mix well and refrigerate overnight.
Dry off hot dogs and put them on a stick. Combine all ingredients for batter. Dip hot dogs in batter and fry in hot grease. Makes 10 cups of batter.
Combine thoroughly (not Rice Krispies) in a large bowl. Place in a large, oblong baking dish. Top with Rice Krispies. Bake in 375° oven for 1/2 hour.
Mix half of crumbs with other ingredients, except cheese and butter, in a casserole dish. Add cheese and dot of butter. Bake at 350° for 20 minutes.
In a large bowl, combine all of the ingredients and mix well. Refrigerate until ready to use. Makes about 2 1/2 cups.
Mix all ingredients in large bowl. Drop by teaspoon on cookie sheet. Bake at 350° for 10 to 12 minutes. Yield: about 3 dozen.
Bake at 400° for 15 minutes, then reduce heat and bake for 40 minutes or until brown and fluffy.
Mix the Bisquick, milk and cheese together; will be very sticky. Drop by spoonfuls on a greased cookie sheet. Bake at 450° for 8 to 10 minutes. Melt butter and garlic powder together. When rolls are done, brush on butter mixture.
Combine all ingredients and fry in one tablespoon cooking oil until brown on both sides. Makes about 12 (3-inch) patties.
Clean hog head. Be sure to cut out the complete ear section, known as the death bell. This is important that all of the ear section be removed. Put hog head in a large pot. Cook until meat is very done, almost in pieces;	then debone. Put the meat in a chopper; chop very fine.	Add all seasonings to taste. Mix well. Put in a large glass bowl (Corning Ware is good to use) and press down with some type of heavy weight. We old timers always used the iron to press down, that is, when	we were not doing all the young-uns clothes. Press for 24 hours. Keep cool. Eat now.
Milk can be warmed in the microwave for 60 seconds on High. Sprinkle the yeast over	the milk; stir occasionally until yeast is dissolved. Put into mixer. Add the egg; mix on low speed for 30 seconds. Add the flour; mix for about 3 minutes or until smooth. Set aside; let rise until double in size. Roll out to 3/4-inch thick. Cut into 2-inch square biscuits. Put onto greased pan; allow to rise for 30 minutes or a little longer. Bake for	30 minutes in a 325° oven, or until done. The biscuit will be a golden brown.
Put persimmons through colander. Mix in other ingredients and pour in buttered pan; bake 1 hour in moderate oven. Stir several times while baking. Serve cold with whipped cream. Can be canned while hot.
Mix in order given. Sift together flour, soda and salt. Bake at 350° until lightly browned. The recipe can be halved.
Mix all ingredients together except cracker crumbs and margarine. Mix the cracker crumbs and margarine together. Put on top. Put in a casserole dish. Bake at 300° for 30 minutes.
Mix all ingredients well. Spread into a well-greased and floured 9 x 12-inch pan. Bake 25 to 30 minutes at 375°. Sprinkle with powdered sugar while still warm. Cool completely, then cut into 1 x 4-inch sticks.
Combine all ingredients, mixing well. Turn into greased shallow 2-quart casserole. Bake in preheated 350° oven for 25 minutes or until hot and bubbly. Makes 6 servings.
Prick holes in onions with fork. Bake in microwave until tender (10 minutes for 1 onion). Remove peel from onion. Add butter. Serve hot.
In mixing bowl, put crushed graham crackers, powdered sugar and peanut butter. Melt margarine; pour over cracker mixture. Mix well. Press into an ungreased 13 x 9-inch pan. Melt chocolate chips and pour over crust. Chill; cut into bars.
Heat salt in frying pan. Cook hamburger; discard drippings. Add onion, spinach and Parmesan cheese. Cover and cook until spinach is hot through. Combine soup and sauce in pot; simmer for 10 minutes. Dip each tortilla in sauce until flexible. Take 1/2 cup meat and 2 olives and roll in tortilla. Place in a 9 x 11-inch pan, seam side down. Cover with remaining sauce. Bake, uncovered, at 350° for 30 minutes. Add Jack cheese. Bake another 5 minutes.
Preheat oven to 450°. In small saucepan, combine oil and margarine; heat until margarine is melted. Add garlic and saute briefly, just until garlic is lightly browned. Remove from heat and add parsley and lemon juice; stir to combine. In medium mixing bowl, combine potatoes, onion, salt and pepper; add half of the oil mixture and toss to coat.
Mix pineapple and sugar. Bring to a boil for 3 minutes. Add lemon Jell-O. Stir until thoroughly dissolved. Add cream cheese. Stir and set aside to cool. Combine apple mixture and pineapple mixture. Pour into a square 9-inch bowl and chill until firm.
Mix sugar, butter and milk. Cook until it forms a soft ball in cold water. Stir often to keep from scorching. Add vanilla, cinnamon and pecans. Beat until almost cold. Drop by spoonfuls onto waxed paper. Start pouring pralines, while beating, before mixture gets too firm. I always double this recipe, because they're gone before I finish if I don't! Double recipe makes 40 pralines.
Place the cereal in a large bowl. Line a 13 x 9-inch pan with wax paper. Melt the butterscotch chips in a double boiler (or 1 small saucepan set into water inside a larger one), stirring constantly until smooth. Then add the peanut butter and mix until smooth. Remove from heat and immediately pour into the cereal. Mix thoroughly. Pour mixture into the pan, spread with spoon or spatula until it is even. Refrigerate. Cut into squares to serve.
Reserve 2/3 cup cake mix. In large bowl, combine dry cake mix, butter and one egg. Mix this until crumbly. Press into pan with floured fingers. Bake at 350° for 15 to 20 minutes. Mix reserved cake mix with brown sugar, syrup, vanilla and 3 eggs. Pour over baked crust and sprinkle with pecans. Return to oven and bake 30 minutes more or until filling is set. Cool and cut into bars.
Mix all ingredients with mixer. Mixture will be hard to mix. Mix until all ingredients are mixed well together. Pat out in an 8 x 10-inch oblong cake pan.
Mix crunchy peanut butter with 1 cup of the powdered sugar. Add Rice Krispies. Shape into logs about finger size. Make a glaze with remaining powdered sugar and water. Bring to a boil and simmer. When cooled a little, roll logs in glaze, then in flaked coconut; chill. Makes about 3 1/2 dozen.
This candy tastes like a Baby Ruth bar. Combine corn syrup and brown sugar; boil 1 minute. Turn off heat. Add chocolate chips; stir. Add peanut butter; stir. Add Rice Krispies; stir. Pack into 9 x 13-inch pan, cool and cut into bars.
Soften yeast in warm water. Combine milk, shortening, sugar and salt. Cool to lukewarm. Add 1 cup of the flour. Beat well. Beat in yeast mixture and the egg. Add remaining flour; mix well. Place in greased bowl, turning dough once. Cover. Store in refrigerator at least 2 hours or until needed. About 1 1/2 to 2 hours before serving time, shape dough on well-floured surface. Let rise in warm place until doubled (about 1 1/4 hours). Bake at 400° for 12 to 15 minutes. Makes 16 rolls.