HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together except butter. Make into patties and then brush with butter. Place on cookie sheet. Broil 3 inches from flame with oven door open for about 6 to 10 minutes. Watch carefully for they brown quickly. It is not necessary to turn. Yields 6 depending on size of patties.
Scoop seeds from pumpkin and wash lightly to separate seeds from fiber. Spread thinly on paper towels or plate. Dry for a few days in a warm, airy place. Heat one tablespoon of oil in frying pan; add seeds. Stir gently or shake pan. Have mesh cover handy in case some seeds pop. Seeds will swell in a few seconds; remove from heat at once. Dry on absorbent paper, add salt and enjoy.
Put roast in Brown-in-Bag. Cover generously with Worcestershire sauce. Mix dry ingredients and cover all sides of the roast. You may or may not need all the mixture. Put the onion slices on the top of the roast and seal in the bag. Refrigerate, turning occasionally, for 4 or 5 days. Bake slowly at 250° to 300° until internal temperature reaches 170° to 180° on meat thermometer.
Dissolve jello with 2 cups of hot water. Next add 2 cups cold water and let set until mixture begins to thicken.
Place cabbage, carrots, green pepper and onions into large bowl. Mix other ingredients well and pour over vegetables. Toss well. Cover and refrigerate 3 to 4 hours for flavor to set. Serves 6.
Melt all ingredients together in a double boiler. Put small amount of chocolate mixture in paper cup (can be obtained at a bakery supply shop). Soften extra peanut butter by heating jar in	hot water. Put softened peanut butter over chocolate mixture in	cups. (Refrigerate for about one hour before adding second amount of chocolate.) After removing from refrigerator, put more chocolate mixture	on top of peanut butter. Let set. Serve.
In shallow 1-quart serving dish, stir all ingredients together. Cover with plastic wrap. Microwave on High for 4 minutes, stirring after 2 minutes. Sprinkle nuts evenly over top.
Combine sugar, corn syrup, salt, peanuts and 1/2 cup water in a 2-quart glass bowl. Cook on High for 5 minutes (300° on candy thermometer). Take out of microwave and add butter, baking soda and vanilla. Pour on buttered cookie sheet; spread. Cool and break. Makes 1 1/4 pounds.
Mix all ingredients together. Pour in casserole dish and cook at 350° for 30 minutes.
Wash cucumbers and slice (approximately 1/4-inch). Place in a jug. Dissolve salt in 1/2 gallon boiling water; pour over cucumbers. Let sit 7 days. (Remove scum if forms.) Cover with a thin cloth.
Sift flour. Measure and resift baking powder, soda and salt into a two-quart mixing bowl. Add buttermilk and mix lightly with a fork. Turn out on a floured board; knead lightly four or five times and roll or pat out to 1/4-inch thickness. Cut into rectangles with a floured knife. Drop into boiling stew. Cover and boil gently 12 minutes. Do not uncover during cooking. Serve immediately. Good for chicken and dumplings.
Combine cream cheese, 1/2 cup sugar and peach juice; mix and spread over peaches. Combine 1 tablespoon sugar and cinnamon; sprinkle over cream cheese. Bake at 350° for 30 minutes. Serve hot.
Mix beef, mushrooms, onion, green pepper and oregano in a large skillet; cook slowly. When meat appears to be done (approximately 1/2 hour), pour off liquid and add tomatoes, tomato sauce and chili powder. Let cook about 20 to 30 minutes longer on a very low heat. Add the cooked macaroni into meat mixture. Makes approximately 8 servings.
Brown meat and onion in large skillet. Add soup, A.1. sauce, mushrooms, spices and parsley. Heat thoroughly. Place noodles in large casserole. Pour meat mixture onto noodles and stir. Top with cheese. Cover and bake at 350° for 20 minutes.
Combine cake mix, 1 of the eggs, nuts or coconut and margarine. Press into the bottom of a 9 x 13-inch pan. Combine remaining eggs, cream cheese and confectioners sugar. Pour on top of cake mixture. Bake at 300° for 1 hour. Take out of oven even though it does not appear to be done. Let cool and cut into squares.
Blend cake mix, margarine, water, vanilla and eggs. Stir in chocolate chips and pecans. Drop from a teaspoon to a greased cookie sheet. Bake at 250° for 10 to 12 minutes.
Preheat oven to 200° to 250°. Place brisket on large piece of aluminum foil, large enough to cover meat with enough left to fold into a package. Sprinkle onion soup onto meat and fold foil to cover meat. Crimp edges of foil together to seal the meat. Place in baking dish and place in oven in the morning on way to work or school. By 4:00 to 5:00 p.m., your brisket is done. Knife not necessary.
Combine flour and herbs (I like equal parts of parsley, oregano, thyme, basil and dill). Store in an airtight jar or can. If it is to be kept for any length of time, place in refrigerator.
Boil sweet potatoes in salted water until tender; drain and cool. Peel potatoes and cut in half lengthwise; place in a 2-quart shallow casserole. Combine sugar, cornstarch, salt and cinnamon in a saucepan. Add apricot nectar, water and orange rind; bring to a full boil, stirring constantly. Remove from heat; stir in butter and pecans. Pour sauce over potatoes so that all are glazed. Bake, uncovered, at 350° for 25 minutes or until sauce is bubbly. Yield: 6 to 8 servings.
In large Dutch oven (saucepan) saute garlic. When garlic is lightly brown, add tomato sauce, tomato paste and tomato puree, clams with juice and all seasonings. When hot add Parmesan cheese. Simmer about 25 to 35 minutes.
Unroll 1 can rolls, place into a greased baking pan, pressing seams together. Beat cheese, sugar, egg yolk, vanilla and lemon juice; spread on rolls. Unroll the other can of rolls. Place on top of cream mixture. Bake at 375° for 30 minutes.
Mix mayonnaise, sugar and vinegar for dressing. Pour over cleaned and cut vegetables, raisins, sunflower seeds and bacon. Mix well. Chill overnight if possible.
Mix cocoa, sugar, butter, soda, flour, cinnamon, salt and applesauce. Then stir in raisins, gum candy and nuts. Bake in tube pan in approximately 300° for about 1 hour.
Mix flour, baking powder and salt thoroughly. Mix oil and milk. Knead 4 or 5 times. Cut into rounded biscuits. Preheat oven to 450°. Put in buttered cooking pan. Place in preheated oven and cook until golden brown.
Wash the potatoes and put them in a saucepan. Add water to cover and add salt. Bring to a boil and simmer until tender, about 30 minutes. Drain. When cool enough to handle, peel and slice the potatoes in thick slices.
Add brown sugar to beaten egg white; beat until thoroughly mixed. Add pecan halves and coat well. Drop each half onto greased cookie sheet. Bake at 250° until brown and crusty, about 35 minutes.
Mix ground beef, salsa, sour cream and 2 cups of cheese in pan. Spoon mixture into tortillas and roll them up. Place tortillas in an oblong baking pan, pour enchilada sauce over the top and sprinkle remaining cheese on top. Bake at 350° for about 15 to 20 minutes (until cheese is good and melted).
Defrost spinach for 2 minutes on High. Squeeze excess water out. Add remaining ingredients. Yields 2 cups of dip.
Thaw and squeeze dry spinach. Chop water chestnuts. Combine all ingredients in bowl. Chill for 2 hours. Serve with fresh vegetables, crackers or chips.
About 3 hours before serving, cut carrots and celery into about 2 1/2-inch long pieces. Slice onion. Cut tomato into 1 1/2-inch chunks. Sprinkle brisket with pepper and 1/2 teaspoon salt. In 10-inch skillet over high heat, brown brisket, fat side down first; turn and brown other side. Set skillet aside. Place brisket in shallow 3 1/2-quart casserole. Arrange carrots, celery, onion, tomato and half of the parsley sprigs around brisket.
Combine first 7 ingredients in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Set aside 1/2 cup sauce. Use remaining sauce for basting. Cut green peppers in 1 1/2-inch squares. Place each vegetable on a separate skewer. Place beef cubes on skewers. Cook only beef and onion kabobs over hot coals for the first 10 minutes, basting with sauce and turning often. Add green pepper kabobs to grill along side beef and onions; brush with sauce and cook all 10 minutes. Place mushrooms and tomato kabobs on grill with other kabobs; brush with sauce and cook 5 minutes. Remove all kabobs from grill. Serve with reserved sauce. Yield: 6 servings.
Brown sausage and drain. Cube bread. Mix eggs, milk, mustard, salt and pepper. Add sausage and bread. Put in 13 x 9-inch pan and refrigerate overnight. Bake at 375° for 45 minutes.
In a saucepan, combine beans, Rotel, cheese, olives and green onions; stir until cheese is melted on low fire. Eat with tortilla chips.
Combine all ingredients except mushrooms and bring to a boil. Add mushrooms. Simmer 5 to 6 minutes. Chill, covered, for several hours (I make the day before using), stirring occasionally.
Sprinkle pie shell with sugar and bake 5 minutes. Prick before baking. Whip eggs and milk. Combine egg mixture with pepper, onion, baking powder, salt, pepper and Swiss cheese. Sprinkle ham on crust. Pour egg mixture over all and sprinkle with grated cheese (sharp). Bake at 375° about 45 minutes until firm and golden brown. Let stand 5 minutes before slicing.
Mix oil, sugar, flour, baking powder, soda, cinnamon, allspice and pumpkin. Add 1 egg at a time, beating well after each egg is added. Add vanilla, nuts and dates. Pour into a greased and floured tube pan. Bake at 300° for 1 1/2 hours.
Arrange pecans on buttered cookie sheet. Cook Eagle Brand milk and white syrup until mixture is caramel color, 20 to 30 minutes. Drop by spoonful on pecans. Place a square of chocolate Hershey bar on top while hot; spread with knife.
Brown sausage and onion. Drain. Add remaining ingredients. Stir until cheese is melted. Serve hot with tortilla chips or vegetable dippers.
Combine all ingredients in serving bowl. Cover and chill overnight. Makes 8 servings.
Preheat oven to 350. Combine chocolate and butter. Melt over very low heat. Cool slightly. Whisk eggs until frothy. Add sugar, vanilla, and salt. Beat on high speed for 5 minutes or until completely smooth. Stir in chocolate mixture and add flour. Beat just until blended. Pour 1/3 to 1/2 of the brownie mix into a lightly greased 9 x 13 inch pan. Cover bottom of the pan. Bake 10 minutes at 350. Combine Goetze's caramel creams, evaporated milk, and margarine. Stir frequently over medium - low heat and remove from heat when smooth. Remove brownies from oven and spread caramel cream mixture on top of the cooked brownies. Sprinkle nuts on top. Cover with remaining brownie mix. Bake additional 25 to 30 minutes at 350. Cool for 2 hours in pan at room temperature to set caramel.
Line a 9 x 13-inch pan with graham crackers. Mix the pudding with the milk as box directs. Mix in the powdered sugar and Cool Whip. Layer half of the pudding mixture over the crackers; another layer of graham crackers, then the remaining pudding with another layer of graham crackers on top of this. Finally, melt about 3/4 can of the chocolate icing and spread over the crackers. Refrigerate overnight before serving.
Mix ingredients together; pour into greased muffin tins. Bake at 425° until brown.
In a nonstick skillet, saute onion in margarine until tender and transparent. In a soup pot, cook potatoes in 4 cups of water until done (do not drain). Add onion and all remaining ingredients to pot. Cook over low to medium heat 25 to 30 minutes, stirring occasionally. Serves 8.
Cut potatoes into thin slices. Place in microwave dish. Drizzle with Italian dressing. Sprinkle with salt and pepper. Cover and cook on High for 10 to 12 minutes or until potatoes are tender.
In a large bowl combine cranberries and sugar; stir in pineapple and walnuts. In separate bowl blend cream cheese; gradually add cranberry mixture, mixing until well blended. Fold in whipped cream. Pour into 9x13 inch pan and freeze. Cut into squares for serving. Yields 24 servings.
Combine all ingredients and	mix with a spoon. Pour into greased and floured tube pan or 2 medium loaf pans. Bake at 350°. Tube pan for 45 to 50 minutes; loaf pans 35 to 45 minutes. Leave in pans 10 minutes before removing. Do not overcook.
Coarsely grind cranberries, orange peel and apples. Can use food processor. Trim and discard bitter white from orange pulp, then cut up with scissors and add with the sugar. Stir well and refrigerate overnight to blend flavors. Will keep for several weeks. Also makes a good congealed salad with nuts added.
Mix milk and pudding. Beat 5 minutes. Add sugar and cream. Beat 3 minutes. Makes 1 gallon. Will thicken when refrigerated for 45 minutes.
Boil milk, sugar and margarine for 8 minutes, stirring constantly. Add marshmallows, chocolate and nuts. Stir until melted and mixed. Pour into large well-greased pan.
Preheat oven to 375°. Whisk together milk, cornmeal, 2 Tbsp. brown sugar in medium bowl. Set aside to soften. In a 2 qt. dish combine lemon peel, allspice, 2 Tbsp. flour and remaining brown sugar. Mix in berries. Whisk in oil, lemon juice and egg to milk mixture. Add baking powder, baking soda, salt and remaining flour, combine, pour over fruit. Bake 40 minutes or until fruit is bubbly & knife inserted in center comes out clean.
Mix together in a large pot, cook slowly to a soft ball stage, stirring often. Take off heat and add 2 cups pecans and 1 teaspoon vanilla. Stir until it starts to set up. (This doesn't take long and it gets hard quickly.) Drop onto waxed paper.
Crush candy and put into saucepan. Add light cream and heat until candy is dissolved. Dissolve gelatin in water and add to candy mixture. Chill until partly set. Fold in whipped cream. Crush cookies and place a layer in bottom of casserole, then layer of peppermint mixture. Repeat until all is used. Chill for 12 hours.
Cut cauliflower, celery, cucumbers, green peppers, beans, tomatoes and carrots in chunks. Place carrots, mushrooms, celery and cauliflower in salt water overnight in one pan. In another, put green peppers, tomatoes, onions and cucumbers in salt water overnight. The next day have the oil, vinegar, sugar and flour mixed and boil for 20 minutes. Then add vegetables that have been drained and boil 10 minutes. Put in tuna fish, anchovies, mushrooms, parsley, tomato paste and olives and boil for 5 minutes. Pack into sterilized jars.
Coat beef with flour and brown in oil in a large Dutch oven. Add onion and garlic and cook until vegetables are soft. Pour off fat. Add remaining ingredients (except potatoes, tomatoes and carrots); bring to a boil. Cover and simmer for 1 hour. Add tomatoes, potatoes and carrots. Simmer 45 minutes or until potatoes are tender. Makes 8 servings.
Saute onion and celery in butter until crisp-tender. Add mushroom soup and broth; season to taste with soy sauce and Tabasco. Add chicken; simmer for a few minutes. Pour into a 1-quart casserole; sprinkle with noodles and nuts. Bake at 350° for about 20 minutes, until bubbly. Serve over rice.
Have ingredients at room temperature. Combine sausage, cheese and mix. Form into small balls. (May be cooked immediately or frozen.) Bake at 400° for 15 minutes. Serves 30.
Beat sugar and Crisco together; add eggs and vanilla, then mix dry ingredients and water alternately until all mixed in. Pour into a 9 x 13-inch greased and floured pan. Bake for 30 to 35 minutes at 350°.
Mix butter and sugar. Add eggs and dry ingredients. Add milk and blend in blueberries. In greased muffin pan fill 3/4 full. Cook in 375° oven 15 minutes.
Drain liquid off oysters and add 2 tablespoons water or omit water and	do not drain off oyster broth.	Put in pot and heat to boiling. Add salt, pepper and	cook for 5 minutes. Stir in butter and cook 1 minute. Bring to boil; pour in milks, stirring constantly. Do not boil after adding milks. Heat just to boiling point and remove from burner. Serve while hot with saltines and seasoning salt.
Put lard, sugar and salt in 1 cup boiling water. Cool. Add 1 cup cold water, eggs, dissolved yeast and enough flour to handle. Knead well. Put into a greased bowl and cover tightly. Refrigerate several hours or overnight. Work into any desired shape. Let raise 2 to 3 hours. Bake at 350° for 15 to 20 minutes. Dough can be shaped into doughnuts and fried after they have raised.
In nonmetal bowl, combine salsa, mustard and lime juice; mix well. Add chicken and turn to coat evenly with marinade. Let marinate 30 minutes or refrigerate overnight. Place chicken in 9 x 13-inch glass pan. Bake at 350° about 10 minutes. Turn chicken pieces over; cook about 10 minutes more or until done. Serve with extra salsa if desired, or slice thinly and serve in warm flour tortillas.
Combine pineapple juice, sugar, margarine and cornstarch in medium saucepan. Cook until clear and thick stirring constantly. Add pineapple chunks and carrots. Heat and serve.
Stir together flour, soda and salt. Set aside. In mixing bowl, beat butter for 30 seconds. Add peanut butter and sugars. Beat until fluffy. Add egg and vanilla. Beat well. Add dry ingredients to beaten mixture. Beat until well combined. Fill mini muffin tins 2/3 full. Bake at 350° for 10 minutes. Remove from oven. Push peanut butter cup into center of each until peanut butter cup is even with top of cookie. Cool slightly before removing from tin.
Melt oleo in 9 x 13-inch glass dish. Add nuts and flour. Combine and pat down in pan. Bake 15 minutes at 350°. Cream cream cheese and powdered sugar and Cool Whip. Pour over shell when cooled. Mix butterscotch pudding with milk. Mix until pudding is thick. Spread on top of mixture in pan. Put the rest of the Cool Whip over this. Add toasted coconut over this. Refrigerate until ready to serve.
Grease a 9 x 13-inch pan. Spread pineapple. Spread cherry pie filling over pineapple. Sprinkle on dry cake mix. Spread nuts over cake mix; dot with butter. Bake at 350° for 1 hour, or until lightly browned. Serve warm with Cool Whip.
Combine tomatoes, celery, onion and mayonnaise. Add Waverly wafers and stir just to mix. Serve immediately.
Peel potatoes, cube and cook, covered in water, for 15 minutes. Drain and place over low heat 2 minutes to evaporate all the water. Let cool completely. Pour potatoes in a large bowl and add rest of the ingredients and mix completely. Cover and refrigerate until ready to serve.
Preheat oven to 425°. Line muffin pans with paper cups, or spray pan with cooking oil spray. Bake 15 to 17 minutes. Makes 12 muffins.
In large Dutch oven, place corned beef brisket, juice from brisket, spices and black pepper. Completely cover with water. Bring to a boil for 20 minutes. Lower heat and cover. Cook 3 to 4 hours or until meat is tender. Bring to boil and add carrots, onions and potatoes. Reduce heat, cover and continue to cook approximately 30 minutes. Bring to boil and add cabbage wedges around top of pot. Lower heat; cover and cook until cabbage is tender. Great when served with pickled beets.
Mix everything together in 9 x 13-inch pan. Sprinkle chips on top. Bake 1 hour at 325°, uncovered.
Mix all together; chill in refrigerator for a couple of hours. Roll into balls and sprinkle with nuts or parsley.
Sift flour, measure and resift with baking powder. Cream butter thoroughly; add sugar and continue creaming until well mixed. Mix in the well beaten egg. Add vanilla. Stir in sifted dry ingredients in 2 or 3 parts until dough is smooth. If some chocolate cookies are desired, add chocolate, which has been melted and cooled, to half the dough. Roll out 1/8-inch thick and cut into desired shapes. Bake on ungreased cookie sheet in a 400° oven until delicately brown. Makes 3 to 4 dozen.
Brown pork chops. Lay aside. Saute bell pepper and onions in butter. Place raw rice in large casserole dish. Lay cooked pork chops on top and cover with onions and bell pepper. Mix the 2 cans of soup with salt and pour over pork chops, mixing in with rice. Cover and bake 1 to 1 1/2 hours at 350°. Do check on dish while cooking and add water.
Beat egg yolks. Add other ingredients and cook over hot water until mixture is of jelly-like consistency. Pour into pie crust. Cover with meringue and bake in a slow oven at 300° for about 15 minutes.
Cut round steak into thin strips. In large skillet, brown meat and onion in margarine. Add bouillon cubes and water. Cover and cook on low for 1 hour or until meat is tender. Check occasionally to make sure there is enough liquid and stir occasionally. Gradually add sour cream and mustard. Cook an additional 5 minutes. Serve over cooked noodles.
Peel carrots and cut in 1/2-inch slices. Boil, covered in salted water, for 12 to 15 minutes, or until tender. Peel, core and slice apples. Drain carrots and add them to the apples. Stir in apples and honey. Turn into a shallow baking dish and dot with butter. Cover and bake at 350° for 45 minutes. Uncover, stir and cook 10 minutes longer.
Mix together and shape into large meatballs. Bake in 350° oven for about 1/2 hour until brown. Heat in your favorite tomato sauce and serve over pasta.
Cream butter and sugar. Add eggs. Beat until fluffy. Alternately add dry ingredients and milk. Save 2 tablespoons of the flour and sprinkle over blueberries. Mix flour and berries and fold into batter. Put in a 9 x 12-inch pan.
Cook broccoli according to package; drain. Melt butter. Crush Ritz crackers. Add 2/3 of butter to crackers; stir. Mix remaining butter, broccoli and cheese (chunked) into casserole dish. Stir so that all butter is mixed well with broccoli. Cover broccoli with cracker mixture. Bake at 350° for 10 to 15 minutes.
Drain pineapple reserving syrup add water to syrup to makes 3 cups.
Combine egg, pizza sauce, bread crumbs and beef. Mix well, then on foil, pat beef mixture into a rectangle. In small bowl, combine the Mozzarella cheese and parsley. Spoon mixture onto beef to within 1/2-inch of edge. Bring up the lengthwise side of beef and seal on top and at the ends. Bake at 350° for 1 hour.
Combine chicken, cheese, celery, soup, 1 3/4 cups crackers, broth and eggs. Pour into buttered 2-quart casserole. Top with remaining crackers. Bake 45 minutes at 350°. Serves 6.
Layer all ingredients in a salad bowl in the order listed. Cover and chill for several hours. Toss before serving.
Mix thoroughly and put onto cookie sheet and in 300° oven. Turn every 10 minutes for 1 hour. Store in Tupperware.
Crush potato chips on bottom of pan. Spread. Cut up chicken on top of chips. Mix chicken soup, lemon juice, mayonnaise, chopped eggs, onion, pimento and celery. Pour over chicken. Sprinkle almonds over top. Bake for 35 minutes at 350°.
Cream together the first four ingredients. Mix in the applesauce. Add the baking soda, salt and spices. Blend in the flour and the water. Stir in remaining ingredients, except extra brown sugar. Grease and flour a 9 x 13 inch pan. Pour batter into pan and top with brown sugar. Bake at 350° for 45 minutes or until cake tests done with a toothpick.
Heat oven to 275°. Generously butter an 8-inch pie pan. In small mixer bowl, beat egg whites and cream of tartar until foamy. Beat in sugar, 1 teaspoon at a time, and continue beating until stiff and glossy, about 10 minutes. Do not underbeat. Pile into a pie pan, pressing meringue up against the side. Bake 1 hour. Turn off the oven; leave meringue in oven with door closed 1 hour. Remove from oven and cool. Melt chocolate in hot water over low heat, stirring constantly. Cool to room temperature. Stir in vanilla. In a chilled bowl, beat whipping cream until stiff, then fold in the chocolate mixture. Pile into the meringue shell and chill at least 12 hours. Garnish with whipped cream, chopped nuts or chocolate curls.
Mix the yogurt and Cool Whip in mixing bowl. Pour the contents into the pie crust. Shape and then top with fresh fruit. Freeze until ready to eat. Remove pie from freezer approximately 1 hour prior to serving. Um um good!
Blend crumbs, cheese, parsley, salt and pepper. Combine garlic and butter. Dip chicken in butter mixture; then roll into crumbs, coating thoroughly. Roll each piece into firm roll; skewer with a toothpick. Arrange in a baking pan. Squeeze lemon juice over chicken; drizzle remaining butter over top. Sprinkle with paprika. Bake at 350° for one hour. Makes 6 servings.