HumbleIntelligence/food-ner-1-Million huggingface dataset:
This is a mustard based barbecue sauce so it should taste tangy as opposed to sweet like a ketchup based barbecue sauce. This sauce is also great for barbecued chicken.
Place all ingredients in a blender. Blend until all ingredients are mixed well except for some bits of coconut. Pour into a 10-inch greased pie pan. Bake at 350° for 40 to 50 minutes. Cool slightly before serving.
Layer potatoes, carrots, celery and onions in slow cooker. Mix beef with salt, basil and pepper in bowl and place on top of vegetables. Combine soup and water. Pour into slow cooker. Cover. Bake on low 8 to 9 hours or until vegetables and meat are tender.
Cut pocket in end of lamb breast. Combine remaining ingredients; mix lightly. Place stuffing in pocket of lamb. Place in baking dish in cold oven. Bake at 375° for 2 hours and 30 minutes.
Place Crisco in large bowl. Add boiling water and stir until melted. Add sugar, cold water and yeast which has been dissolved in warm water, egg, flour and salt. Mix thoroughly. Cover with waxed paper and wet towel. Place in refrigerator overnight. Take out 2 or 3 hours before using. Shape and allow to rise until almost doubled in size. Bake in a hot oven at 450° for 7 minutes.
Mix ingredients. Use as needed. Bake in well-greased tin at 400° for 12 to 15 minutes in regular oven, six muffins for 2 1/2 minutes on High in microwave. Keep mix for 6 weeks in refrigerator without spoiling.
Cook sausage; drain. Stir in sauce, olives, and spinach; heat through. In a large bowl, combine meat sauce with pasta. Toss well. Coat a 13 x 9 dish with cooking spray. Pour half of pasta mixture in dish; top with cheese. Repeat. Cover with foil. Bake at 350° for 20-25 minutes or until cheese is melted. Serves 6.
Stir food coloring and peppermint extract into batter. Carefully pour pink batter around middle of cake, then pour remaining white batter over the cake. Bake 45 to 50 minutes or until cake pulls away from sides of pan and top springs back when lightly touched in center. Cool 10 minutes; invert on a wire rack. Cool completely. Spread with glaze allowing it to run down the sides; sprinkle with crushed candy canes.
Mix first 7 ingredients and put in 2-quart casserole dish. Cover with crackers and pour butter over top. Bake at 350° for 45 minutes.
Combine first 6 ingredients to crumbs. Take out one cup and set aside. To first mixture, add milk, soda and egg. Mix well and pour into 9 x 13-inch greased and floured pan. To remaining 1 cup crumbs add cinnamon and nuts. Mix well and sprinkle over batter. Bake at 350° for 25 to 30 minutes.
Heat first four ingredients to boil. Remove from heat. Stir in Potato Buds, whipping with fork. Cool. Add egg, cheese and flour. Mix and knead well. If dough is sticky add a handful of flour and work dough. Roll and cut on floured board to desired size.
Preheat oven to 350°. Melt butter in a large saucepan, and add soup, grated cheese, onion and sour cream. Stir until well mixed. Pour over grated potatoes in large baking dish and mix lightly. Top with crushed cornflakes and bake, uncovered, in preheated oven for 35 to 45 minutes.
In a mixing bowl, thoroughly stir together the flour, sugar, baking powder, baking soda and salt. In a separate bowl combine the egg substitute, corn oil, yogurt, vanilla, bananas and undrained pineapple. Make a well in the center of the dry ingredients and add liquid ingredients all at once, stirring until well moistened. Pour batter into a 10-inch fluted tube pan, sprayed with nonstick vegetable coating. Bake in preheated 350° oven	for 65 to70 minutes or until inserted toothpick in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool on wire rack.	Sift 1 tablespoon powdered sugar over top. Serves 16.
Mix cream cheese and confectioners sugar thoroughly. Blend in drained fruit cup. Stir in 3/4 of Cool Whip. Top with remaining Cool Whip. Garnish with cherries and nuts (if desired). Chill and serve with meal or as dessert.
Cream butter and syrup. Add other ingredients and mix until smooth. Roll into balls and mash on wax paper. Good for kids to make.
Cream sugar and shortening, add beaten eggs, milk and vanilla. Work in dry ingredients and drop by spoonfuls on cookie sheet. Bake in a moderate oven until nicely browned.
Crumble ground beef into a Dutch oven. Cook and stir over medium-high heat until browned, about 10 minutes. Drain off fat.
Mix pineapple and sugar; let stand awhile. Add soda, baking powder, vanilla, flour and nuts. Mix by hand. Pour into ungreased and unfloured 9 x 13-inch pan. Bake at 350° for 30 minutes or until done. Test with toothpick.
Preheat oven to 350°. Heat margarine, soup, sour cream and cheese in saucepan over medium heat, stirring constantly, until cheese melts. Spray a 13 x 9-inch baking dish with vegetable oil spray. Put potatoes into dish and pour cheese mixture over potatoes. Sprinkle corn flake crumbs over casserole and spray lightly with vegetable oil spray. Bake at 350° for 1 hour or until potatoes are tender. Serves 10 to 12.
Heat oven to 350°. Line cookie sheet with foil, shiny side up. Beat egg whites until stiff, adding sugar gradually. Fold in ingredients gradually. Drop by teaspoons on lined cookie sheet. Put in oven and turn oven off. Leave until oven is cold.
Wash beans; soak overnight. Drain lentils and cover with boiling water. Cook, covered, 45 minutes. Cook until tender. Add a little water, if necessary. Use small frypan. Melt butter. Add curry powder and onions and cook until onions are limp. Add to lentils. Add salt and pepper.
Partially freeze meat; thinly slice across the grain into bite size strips. Combine 2 tablespoons flour and 1/2 teaspoon salt; coat meat with flour mixture.
Combine Raisins and Warm Water in small bowl and let stand 5 minutes, drain. Combine Raisins, Broccoli, Onion, Celery, Bacon, Cheese in a large bowl and toss well. In a small bowl, combine Mayonnaise, Sugar and Vinegar; mix well. Spoon dressing mixture over broccoli mixture. Toss gently and serve. Serves 10.
In mixing bowl, stir together Bisquick, milk, cheese and parsley flakes. Spray nonstick cooking spray on baking sheet. Drop batter by tablespoons and bake at 350° for 18 minutes or until brown. While biscuits are baking, melt butter and garlic powder together in microwave. Brush on hot biscuits when done.
Heat vinegar, sugar and spice. Cool. Pour over pickles. Let stand 24 hours before using.
Cream sugar and shortening. Add eggs; beat and add dry ingredients. Fold in apples and nuts. A moist cake.
Brown ground beef and drain. Mix everything together and simmer 1 hour. Can be frozen. Serve with chips or cornbread. Top with shredded cheese.
Combine ingredients and beat real well; add enough flour to make a stiff dough. Roll dough out as thin as you can on a floured board and cut it into diamond shapes. Put slit in center of each diamond and pull end through. Fry at 375° until golden brown. Drain on paper toweling and coat with powdered sugar.
Cook broccoli; drain. Place in lightly greased casserole; top with chicken. Combine remaining ingredients except bread crumbs, mixing well. Spoon mixture over chicken; top with buttered bread crumbs. Bake at 350° for 30 minutes.
Combine 2 cups berries, water, sugar, cornstarch and salt. Mash and cook. Put 3 cups of fresh berries in baked pie crust. Pour the cooked sauce over fresh berries. Serve with whipped cream. Refrigerate.
Cream butter and sugar; add eggs, then vanilla and sour cream. Add dry ingredients; cut in nuts, cinnamon and sugar. Bake for 45 minutes at 350° in 10-inch tube pan.
Drain juice from can of pineapple; save and add enough water to juice to equal 1 1/2 cups. Mix cornstarch and sugar. Add to the juice mixture in the top of double boiler. Cook until thick, making sure mixture is smooth. Remove from heat and cool. Stir in pineapple and vanilla. Beat egg whites until stiff and fold in with pineapple mixture. Pour into baked pie shell. Top with whipped cream and sprinkle with ground almonds. Delicious!
In a bowl, mix peanut butter and oats; set aside. In medium pan, mix together sugar, margarine, milk, cocoa and salt. Bring to boil; boil for 2 minutes. Remove from heat. Add vanilla. Pour over peanut butter mixture; mix thoroughly. Add coconut; mix well. Drop by tablespoonful onto wax paper. Put in refrigerator for an hour.
Mix all ingredients together in large mixing bowl. Blend thoroughly. Bake at 350° for about 50 minutes.
Spray bottom of 2-quart dish with cooking spray. Line bottom of dish with drained peas; cover peas with celery soup. Spread pimientos over soup; spread chestnuts over pimientos. Put cheese next. Mix Ritz crackers and margarine together and put on top. Bake at 350° for 25 to 30 minutes. Cover dish first 15 minutes of baking, then uncover for remainder of time.
Toss all items in large bowl. Serve over lettuce or other salad greens.
Mix pudding with Cool Whip. Add pineapple. You can add marshmallows, coconut or 1 can of drained fruit. Be sure to drain all other fruit except pineapple.
In a fry pan, saute chilies, pepper, onion, garlic and oregano in the oil. Remove from heat. Stir together turkey, salt, cheese, sour cream and pepper mixture. Soak tortillas one at a time in water until soft. Put turkey mixture in each and roll up. Put in two 9 x 13-inch pans, seam side down. Stir milk and soup together; pour over enchiladas. Bake at 300° approximately 30 minutes. (Cheddar may be used instead of Jack cheese.) A tomato may be chopped and added to pepper mixture or jalapeno to taste.
Combine melted butter with chips, tossing and coating well. Put 2 cups in shallow 1 1/2-quart baking dish. In skillet brown meat and onion, drain, add seasoning and mix well. Add tomato and taco sauce. Over the chips layer half the corn, half the meat and 6 slices of cheese. Repeat. Sprinkle remaining crushed chips over the top in diagonal strips. Bake in 325° oven for 30 to 40 minutes, or until edges bubble.
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through. Place three noodles in a 13x9x2 inch baking dish coated with nonstick cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. combine salsa and water. Pour over noodles. Cover and bake at 350° for 60-70 minutes or until noodles are tender. Spread with sour cream and top with olives, cheese, and onions.
Saute onion, green pepper and garlic in butter in skillet. Combine with cabbage, 2 cups of the cheese, bread crumbs, salt and pepper in a large baking dish. Sprinkle with 1/2 cup cheese; pour half and half over all. Bake at 350° for 30 minutes.
Mix all ingredients together. Pack in 5 x 9-inch loaf pan. Bake at 350° for 1 to 1 1/2 hours.
Cook linguini and drain (keep hot). Stir-fry shrimp or scallops over medium heat in olive oil with 1/2 of the crushed garlic. Remove from skillet. (Only cook shrimp until pink on both sides, or they'll be tough.) Stir-fry zucchini in the same skillet, adding 3 tablespoons soy sauce and rest of crushed garlic. Add pea pods and cook until pea pods are shiny, being careful not to overcook. Add basil. Add 1/4 cup water, if pan gets dry, then add the shrimp into the zucchini mixture. Last, before serving, add sliced tomatoes and cook for about 5 minutes more. Add all of this to drained linguini and sprinkle with Parmesan cheese.
Brown ground beef. Drain on paper towels. In a large boiler, put pork and beans, chopped tomatoes and catsup. Let mixture come to a boil, stirring well. Add ground beef. Let simmer on low heat for about 30 minutes. Good with creamed potatoes and biscuits.
Lay steak in shallow pan. Combine remaining ingredients. Pour over meat. Turn over to marinate both sides. Cover and refrigerate for 6 to 8 hours or overnight. (Drain and rescue marinade you can save and use it on hamburger or chicken if you wish.) Broil steak over very hot coals for 8 to 10 minutes each side or cook in frying pan over high heat for 3 to 5 minutes each side. Brush with marinade, cooking 8 to 10 minutes longer.
Cut up all vegetables and boil until almost tender. Drain off water; mix all ingredients together and put in cans. Cold pack for 1/2 hour.
Prepare pasta as directed on package, drain. Toss with 2 tablespoons olive oil and set aside. Take casing or skin off sausage, break up, cook and stir sausage until well done. Drain. Stir in wine and cook 10 minutes. Remove mixture from skillet, set aside. Add remaining oil to skillet along with onion and peppers. Cook and stir until crisp and tender. Add garlic, cook 30 seconds. Add sausage with parsley and heat. Add with salt to pasta in bowl, toss.
Microwave Velveeta process cheese spread and Pace picante sauce in 1 1/2-quart microwave-safe bowl on High for 5 minutes or until smooth, stirring after 3 minutes. Stir in cilantro. Serve hot with tortilla chips or broiled green, red and yellow pepper wedges. Makes 3 cups.
Mix all ingredients well. Drop from dessertspoon into hot grease. As bottom cooks it will turn itself over. Place powdered sugar in bag and shake if desired.
Separate the eggs. Whip the egg whites and add 8 tablespoons of sugar while beating. When finished, place in refrigerator while rest of cake is being mixed. Cream the butter and add gradually the rest of the sugar. Whip until light. Add egg yolks, about 2 at a time, beating well after each addition. Add flour and cream a little at a time. Whip until the mixture is as light as possible on low speed. With mixer at low speed, whip in the egg whites only long enough to mix well. Pour batter into a lightly greased tube pan 10 inches in diameter and 4 inches deep. Bake for 1 hour and 25 minutes at 300°.
Place the first 4 ingredients in a large saucepan. Mix together with whisk. Add evaporated milk. Stir well. Cook on medium-high heat. Boil rapidly for 3 to 4 minutes. Take off heat and add butter and vanilla. Great over vanilla ice cream.
Beat eggs until light. Add sugar gradually, beating until thick. Add remaining ingredients and mix well. Makes 1 gallon.
Mix hamburger, sausage, onion, cracker crumbs and 2 eggs. Make into balls. Fry until brown. Drain off grease. Pour barbecue sauce and peach preserves over meatballs. Stir. Simmer for one hour. (Can be simmered in crock-pot for several hours.) Delicious served as a main dish or as an hors d'oeuvres.
Mix pudding and milk together and set in fridge. Mix all ingredients together, except cookies. In a flowerpot, ground Oreo cookies, layer cookies and pudding mixture until all used.
Mix together soy sauce, sherry, liquid smoke, chopped green onions and lemon with salt and pepper. Marinate sea bass steaks for approximately 1 to 2 hours.
Melt margarine in pan. Add sugar, cocoa, vanilla, salt, milk and peanut butter. Bring these ingredients to a boil for 3 minutes. Remove from heat and stir in 3 cups of oatmeal. Spoon onto waxed paper. They should become very hard.
Melt marshmallows with butter and oil in saucepan. Mix all other ingredients and pack in greased tube pan. Turn out on cake plate.
Mix cream cheese, eggs and sugar until well blended. Pour into 9-inch deep dish (Pyrex dish) and bake in a preheated 350° oven or slightly less for 45 to 50 minutes. Let cool slightly. Once it settles down a little, spread pineapple over it. Mix sour cream, 3 tablespoons sugar and vanilla; spread carefully over the pineapple. Bake 15 to 20 minutes more. Excellent!
Combine all ingredients. Bake at 350° for 15 minutes. Stir every 5 minutes for even browning.
Stir flour, salt and baking powder together. Add margarine. Cut with fork or pastry blender. Continue mixing until nothing sticks to side of the bowl. Shape into a ball. Wrap and refrigerate for 1 hour or more. If prebaking, heat oven to 425°. Bake 12 minutes until golden. This is for 8-inch pan. For a good size 9-inch pan with high fluted edge, double recipe.
Saute the diced onion in butter. Mix the other ingredients together with the onion and butter. Refrigerate 1 hour or for best results, refrigerate overnight. Roll into balls. Bake at 350° for 15 minutes. Use an ungreased cookie sheet.
Chop dates. Add soda and boiling water; cool. Beat egg; add sugar, salt and vanilla and combine with date mixture. Sift flour with baking powder. Stir into first mixture with nuts. Pour into greased loaf pan. Bake in preheated 350° oven for 1 hour.
Mix well. Add buttermilk to make a thin batter. Pour into an oiled iron skillet. Bake at 425° to 450° until browned.
Mix together the sugar and butter until well combined. Sift together the flour, baking soda and salt. Set aside. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream. Add the vanilla and lemon extracts and beat until combined. Pour the batter into a greased and lightly floured tube pan. Bake at 325 degrees for one and one half hours or until cake tests done. Cool, then remove from pan. Ice with Cream Cheese Frosting. Recipe follows.
Mix with fork and press into a 9 x 13-inch pan; bake for approximately 25 minutes at 350°. Let cool.
Peel vegetables and slice into 1/4-inch slices. Form beef into 24 small flat patties. In 3-quart casserole, make layers of beef with vegetables, sprinkling layers with salt and pepper, ending with vegetables. Add water. Press down into casserole. Sprinkle with paprika. Cover. Microwave at Medium-high 45 to 50 minutes, rotating dish 1/2 turn after 20 minutes.
Cook stew meat until tender. Drain off 1 1/2 cups of the beef broth and add the Worcestershire sauce, onion, salt and pepper; bring to a boil. Add the meat and rice and turn into a 1 1/2-quart casserole dish.
Shake flour in large size (14 x 20-inch) oven cooking bag. Place in a 13 x 9 x 2-inch baking dish. Roll down top of bag. Add tomato sauce, water, instant bouillon, salt, pepper and mushroom soup. Unroll and squeeze bag gently to blend. Trim fat from roast. Place roast in bag. Peel and quarter potatoes, carrots and onions and add to bag. Turn bag gently to coat ingredients with sauce. Close bag with nylon tie. Make 6 (1/2-inch) slits in top of bag. Bake at 350° for 2 1/4 to 2 3/4 hours or until done.
Mix and pour into greased oblong pan. Bake at 350° for 45 minutes.
Cook squash in salted water until tender. Drain and mash squash. Mix all other ingredients well. Put in a large buttered casserole dish. Bake 45 to 55 minutes at 350°. Freezes well.
Cream sugar and butter together. Add egg and mix. Sift together dry ingredients; add to first mixture. Mix in cream and vanilla. Shape dough into roll and refrigerate overnight.
Dissolve yeast in warm water. Melt 1 stick margarine in saucepan. Stir in sugar, salt and milk until sugar dissolves. Stir in yeast mixture. Beat in flour, all at once until batter is smooth, shiny and elastic. Let rise until double in bulk. Melt other stick of margarine in saucepan. Punch down dough and roll out to about 18 x 12-inches. Cut in round or diamond shapes. Dip each piece in margarine. Overlap each piece in ungreased tube pan. Let rise. Bake in 350° oven for 45 minutes or until loaf gives a hollow sound. Turn upside down on plate.
Mix all ingredients in large bowl. Roll into small balls and place on cookie sheet. Bake at 350° for about 15 minutes or until brown.
Bake your potato. Take the potato out of the oven when it's all done, wait a little bit for it to cool, then cut it in half and scoop the potato out into a bowl. Keep one of the skins. Save 1/3 of the cheese to sprinkle on the top of the potato before it goes in the oven. Mix the rest of the cheese, milk, salt and pepper with potato. If you like butter, add a pat per potato now. Use the masher when potato is still a little warm. Put mixture into potato skin. Place in baking dish. Sprinkle with remaining cheese. Bake at 350° for 20 minutes.
Cook macaroni in water until just tender; drain. Mix all other ingredients, except margarine and put in a large baking dish. Stir in macaroni and chop margarine into small pieces; sprinkle over top. Bake at 350° until firm.
Cook grits in water until thick. While hot, add other ingredients, saving 1/2 cheese to sprinkle on top of casserole before removing from oven. Cook in buttered casserole at 350° for 40 minutes.
Cream together sugar, butter and flour. Beat egg yolks and milk together and add to the creamed mixture. Add lemon juice, rind and salt. Fold in beaten egg whites. Pour into custard cups (large ones), set in a pan of hot water and bake about 45 minutes at 325°. Custard will settle to the bottom and cake will rise to the top.
Add salt to taste as in cooking beans. Cover with water. After they begin to boil, let them boil for 45 minutes to 1 hour. Can and seal. Be sure to have jars hot.
Core and slice apples. Sprinkle with brown sugar lightly over slices. Serve with a toothpick and a glass of milk
Soften cream cheese and then spread on platter. Mix seafood sauce and crabmeat and spread on top. Serve with chips, nachos or crackers. Can use real or imitation crabmeat.
Cook squash until soft along with celery and onion. Drain; mix bread, milk, butter, egg and cheese with squash, celery and onion. Put topping on and bake 30 minutes at 350°.
Mix all ingredients together and drop into hot oil (deep fat fryer works best). When floats to top of oil, they are done. Serve with syrup.
Mix ingredients together. Bake in greased muffin or bread tins at 375° until done. Make desired amount as needed.
Preheat oven to bake at 375°. Combine flour, salt and soda. Stir well and set aside. Cream butter, sugars and vanilla. Beat until creamy. Add eggs and beat until fluffy. Gradually add flour mixture, then add chips, nuts, raisins and oatmeal. Drop by tablespoon onto ungreased cookie sheets. Bake at 375° for 10 minutes.
Sift together the dry ingredients. Mix eggs (beaten) with buttermilk, sugar and pumpkin. Last, beat in all of the sifted dry ingredients. Bake 45 to 50 minutes at 350°.
Combine. Roll into balls (about 1-inch). Bake on ungreased cookie sheet at 350° for 10 to 15 minutes. While still warm, roll in powdered sugar. Cool completely.
Place chicken pieces in water, let soak for 10 minutes. Heat grease in large frying pan until hot and turn heat down to medium. Dip 1/2 of chicken pieces in flour, coating them well; place in hot grease (without pieces touching), sprinkle salt and pepper on top. Cover and let cook for 10 minutes or until golden brown, turn over and salt and pepper other side, cover for 10 more minutes. Place on paper towels to drain excess oil. Repeat process with remaining chicken.
Sift together flour, baking soda and salt. Set aside. Cream together butter, Crisco and peanut butter. Add gradually, white and brown sugars, creaming well. Add eggs and vanilla. Beat well. Blend in dry ingredients gradually. Mix thoroughly. Shape into balls, using a rounded teaspoonful of dough for each. Place on ungreased baking sheet. Flatten crisscrossing with fork. Dip fork in flour to keep from sticking. Bake at 375° for 10 to 12 minutes. Makes about 7 dozen.
Combine first 5 ingredients; shape into balls. Place in casserole dish. Mix the remaining ingredients and pour over the meatballs. Bake at 325° for 1 1/4 hours.
Mix all vegetables together gently. Mix and stir celery soup, cheese and sour cream into vegetables. Put in a 9 x 11-inch dish.
Blend cream cheese, sugar and mayonnaise until smooth. Add pineapple, marshmallows, rice and cherries. Fold in Cool Whip and nuts. Chill before serving.
Dice apples. Mix first 3 ingredients; flavor with lemon juice. Mix with enough mayonnaise to taste. Cover, refrigerate and let stand for a short while.
Mix dry ingredients. Stir in butter. Add egg and vanilla. Cover cookie sheet with aluminum foil. Drop dough by 1/2 teaspoon; space far apart. Bake at 375° for about 7 minutes. Pull foil off cookie sheet. Let cool. Cookies will slip off when cool. Will keep indefinitely. Makes about 8 dozen.
Heat 1 Coca-Cola and juice drained from pineapple and cherries. Add jello. Stir until dissolved. Add other bottle of Coca-Cola (cold). Then add pineapple, cherries and nuts. Chill.
Cream butter, eggs, honey and sugar; add milk, sifted flour, baking powder and salt. Beat well; fold in raisins and figs. Spoon into large loaf pan. Bake at 350° for 40 minutes or until toothpick comes out clean. Serve with love.