HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinate meat in sauce for at least 4 hours. Make sure meat is completely covered by sauce or turn periodically to make sure all parts of meat are absorbing sauce. Best results when meat is cooked on outdoor grill.
Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Serves 6.
Mix first four ingredients, then add enough milk to make a thick batter. Heat oil in deep fryer to approximately 350°. Fry portions of batter a few at a time. Do not crowd. Drain on paper. Sprinkle with powdered sugar.
Heat oven to 350°. Grease and flour bottoms of 9 x 5-inch loaf pan. Combine first 6 ingredients. Mix well and set aside. Beat orange juice and orange peel and eggs until well mixed. Add to dry ingredients. Mix just until moistened. Fold in cranberries and nuts and pour into prepared pan. Bake 60 to 70 minutes or until a wooden pick comes out of center clean. Cool 10 minutes, then remove from pan. Cool thoroughly before cutting. Makes 12 servings.
Put enough salt in water to float an egg. Put whole cucumbers in water. Soak in salt brine 8 to 10 days. Then cut cucumbers in slices. Soak in 1 teaspoon alum to 1 gallon water. Cover pickles in water for 48 hours. Drain. Fill pan 1/2 full with water. Add 1 tablespoon alum and 1 tablespoon turmeric. Boil 30 minutes. Take out of water. Put in vinegar, water and sugar. Add pickling spices. Boil 30 minutes. Pack in jars.
In a mixing bowl, combine flours, oat bran, rolled oats, brown sugar, baking powder, soda, cinnamon, salt, buttermilk, safflower oil, egg and apricots. Stir in raisins. Cover and refrigerate overnight, or bake at once. Fill paper-lined muffin cups 3/4 full with batter. Bake at 400° 20-25 minutes, or until toothpick inserted into center comes out dry. Remove muffins from tins and cool on wire racks. Makes 14 servings.
Preheat oven to 350 degrees. Grease and lightly flour a 9x13x2 inch baking pan. In large bowl, cream together the butter and sugar. Add the egg yolks one at a time, beating well after each addition. Combine the flour and baking powder in a small bowl. Stir to mix. Add to the creamed mixture alternately with the milk, starting and ending with the flour mixture. Stir in the walnuts and cherries. Beat the egg whites until stiff. Fold into the batter. Pour into prepared pan and bake for 40 to 45 minutes or until a toothpick comes out clean when inserted into center of layer. While cake bakes, make the frosting.
Mix first 5 ingredients and shape into balls. Mix soup, water and sugar and pour over meatballs. Cook 30 to 35 minutes.
Heat pineapple and add jello until dissolved, then cool. Add the buttermilk, Cool Whip and nuts. Sprinkle with coconut. Chill overnight.
Heat sugar, cornstarch, yolks and milk in saucepan to a boil. Remove and add vanilla. Layer ingredients, starting with ladyfingers. Garnish with Cool Whip and kiwi fruit.
Mix the first 4 ingredients. Add crushed crackers and margarine on top. Bake at 350° for 30 minutes.
Butter casserole and line with crumbs. Alternate layers of asparagus, chicken, cheese and crumbs. Prepare sauce by heating together milk, Lea & Perrins and mushroom soup. Pour sauce over casserole and top with cheese and crumbs. Dot with butter. Cook 45 minutes at 350°.
Line a pan with several layers of foil. Trim excess fat from brisket. Sprinkle brisket with meat tenderizer, salt and pepper; pierce meat evenly.
Cut chicken into bite-size pieces, then cook with 1 cup water, onion, bay leaf, celery, salt and pepper. Set aside. Saute all vegetables and garlic in low-fat margarine until soft. Add chicken, cream, stock and lemon juice. Season with salt and pepper; cook slowly over low heat until heated through.
Combine cucumbers, onions, salt, green and red pepper and let stand for two hours. Drain in colander. Combine and mix well vinegar, sugar and celery seed. Pour over cucumbers and let stand in refrigerator for 4 days. Pack in jars and keep refrigerated.
Mix beef, corn flake crumbs, parsley, eggs, soy sauce, pepper, catsup, onion and garlic powder. Shape into meatballs and place in baking dish. Mix together remaining ingredients and pour over meatballs. Bake in 350° oven for 30 to 40 minutes.
Have cheese at room temperature. Chop dried beef. Blend all ingredients together; shape into ball and serve with crackers.
Cook the meat separate and brown real good. Mix cooked meat, barbecue sauce, both cans of beans and the onion (chopped) in a cooking pot. Bring to a boil. Turn down heat and simmer for 30 minutes, then get ready to enjoy heaven on earth. Makes about 6 normal servings. If I'm eating it, two servings.
Mix over heat until it gets to a mashed potato consistency, then knead. Store in a plastic bag in the refrigerator overnight or use right away and watch it harden in a few hours. Great dough to use for making hand print plaques, candle holders or cookie cutter Christmas tree decorations.
Mix cocoa, sugar, flour and salt. Add egg yolks and milk. Cook on stove until thick, stirring constantly to keep from sticking. Take off of stove and add butter and vanilla. Put in baked pie shell and top with meringue.
Grease and flour 9 x 12-inch pan. Pour in contents of pie filling and spread. Sprinkle cake mix on top of filling. Top with melted butter. Sprinkle on nuts. Bake at 350° for 45 minutes. Cool and serve with whipped topping.
Mix together cheese, onion, garlic, salt and Worcestershire sauce. Let sit 1/2 hour. Fold in egg whites. Mold on crackers and broil. Serve warm.
Brown hamburger, chili seasoning and chili powder together. Add ketchup and water and simmer for 30 minutes.
Mix Kool-Aid, sugar, water and pineapple juice. Puree bananas in blender and add to Kool-Aid mixture. Freeze in large container for 2 days or until ready to use. Thaw for 3 to 4 hours; stir to slush.
Scrub potatoes well, leaving skin on; cut lengthwise into strips. Combine oil and seasonings in a plastic bag. Add potatoes, a few at a time and shake well to coat. Spread strips on two cookie sheets in a single layer. Bake at 400° for 30 to 40 minutes or until golden brown and tender. Makes 6 servings. Contains 175 calories per serving and 24 milligrams sodium per serving.
Cook and bone chicken. Cook broccoli; layer in pan. Combine other ingredients; mix. Pour over chicken and broccoli; pat with butter. Bake at 375° for 30 minutes. Serve over rice.
Brown sausage in electric frypan. Add strips of green pepper and simmer 6 hours.
Cream together margarine, sweetener and peanut butter and blend well. Combine egg, milk and vanilla. Add to creamed mixture. Sift flour, salt and baking powder; add to creamed mixture. Drop by heaping teaspoonfuls on greased cookie sheet and flatten with fork. Bake at 375° for 10 to 12 minutes. Yield: 2 dozen cookies. Carbohydrate 5.6 g, protein 2.2 g, fat 3.9 g, calories per cookie 54. Three cookies = 1/4 bread exchange, 1 fat, 1/4 lean meat exchange
Combine butter, sugar and cinnamon.	Add applesauce, syrup, pecans and eggs. Pour into unbaked pie shell. Bake 15 minutes at 400°. Reduce heat to 325° and bake for 25 to 30 additional minutes. Delicious!
Mix cream cheese and 1 tablespoon milk in bowl; add Cool Whip and mix. Pour in pie crust. Pour 1 cup milk in bowl; add pudding. Beat with wire whisk 1 minute (mixture will be thick). Stir in pumpkin and spices. Mix until well blended. Spread on top of cream cheese mixture. Refrigerate for 1 hour.
Mix in a pan and bring to a boil 1 cup water, 1 cube margarine, 3 1/2 tablespoons cocoa and 1/2 cup shortening. Mix together in a large bowl flour and sugar; add to first mixture. Then mix in a small bowl the eggs, soda, buttermilk and vanilla. Add to mixture and bake in a large 12 x 15-inch sheet pan at 400° for 20 minutes.
Drain one can of fruit cocktail. Add one small package of lemon jello to juice and boil; cool. Prepare and add one package of Dream Whip or Cool Whip to jello. Mix well. Add fruit cocktail, marshmallows, cherries (broken in pieces) and one third cup of mayonnaise. Freeze.
Heat oven to 375°. Lightly spray 2 large baking sheets with no-stick cooking spray. Prepare hot roll mix according to directions, stirring in wheat germ, basil, oregano and garlic with water, egg and margarine.
Melt butter; add rhubarb and sugar. Cook slowly until rhubarb is tender. Combine 1/4 cup sugar, cornstarch, egg yolks, Pet milk and salt. Add to rhubarb and cook until thickened. Cool and pour into baked pie shell.
Cream first 4 ingredients and form into balls. Melt chocolate and paraffin in microwave or stove top. Use toothpicks to cover 3/4 of peanut butter balls with chocolate. Set on waxed paper.
Combine margarine, Worcestershire sauce and seasoned salt; mix well. Pour cereals, nuts and pretzels into large zipper bag. Pour margarine mixture over cereal mixture inside bag. Seal top of bag securely. Shake bag until all pieces are evenly coated. Pour contents of bag into large microwave-safe bowl. Microwave on High for 5 to 6 minutes, stirring thoroughly every 2 minutes. While stirring, make sure to scrape sides and bottom of bowl. Spread on absorbent paper to cool. Store in airtight container.
Mix first 6 ingredients together. Beat oil, eggs, pumpkin and nuts well and then add to first mixture. Bake at 350° for 20 minutes.
Dissolve gelatin in boiling water. Combine ginger ale and ice cubes to make 8 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Measure 4 cups of gelatin and set aside. Fold cut up fruit and pineapple chunks into remaining gelatin. Pour into large punch bowl. Chill until set, but not firm. Whip reserved gelatin until thick and fluffy and double in size. Pour over top of gelatin and chill until firm.
Saute celery and onion in margarine. Mix all other ingredients in an 8 x 8-inch or 9 x 10-inch baking dish. Add sauteed celery and onion. Cover and bake 30 minutes at 350°. Serves 4.
Melt butter in large skillet; blend in flour and seasonings. Gradually add cream and egg yolks, sherry and crab or lobster. Bake at 350° in individual casseroles until custard consistency. Serve hot.
To brown ground beef, add the burrito seasoning mix and water as called for on package; stir in well, then add the salsa and mix in also. Simmer (on low) for 15 minutes, then add cooked, drained potatoes. Simmer 5 more minutes. Next, place about 3 to 4 tablespoons of meat mixture onto a tortilla, sprinkle with 2 tablespoons of cheese, then tightly roll tortilla up and secure with toothpick. Do all the tortillas, then on a flat skillet place 3 or 4 tortillas and pat butter onto them on both sides and brown evenly. Finish all tortillas and take toothpicks out. Serve with sour cream. These reheat well also.
Dissolve yeast in water. Combine milk, sugar, salt and half of butter in saucepan. Heat to lukewarm. Add yeast and flour. Cover. Put in a warm place for 15 minutes. Turn onto a floured board. Roll into 1/2-inch thickness. Cut with a large cutter. Apply butter. Fold over. Let rise until doubled in bulk. Bake at 400° until golden brown.
Spray an 8-inch non-stick skillet with vegetable spray. Pour eggs into skillet. Cover tightly and cook over very low heat until just firm to touch. Remove from skillet and cut into small pieces. Add remaining ingredients and toss well. Chill before serving. Makes filling for 4 sandwiches. Contains 110 calories and 5 gms. fat per 1/2 cup serving.
Mix together all ingredients. Pour into large casserole dish. Cook until brown at 350° for 25 to 30 minutes. Check often.
Mash 5 bananas and add ingredients listed. Mix and freeze in tray or carton. Serves about 15.
Cream shortening and sugar until fluffy. Beat in eggs until blended. Mix in vanilla. Stir together flour, baking powder and salt. Then stir into creamed mixture. Spoon 1/2 batter into another bowl. Dissolve coffee crystals in water. Stir coffee and melted unsweetened chocolate into remaining batter. Drop chocolate mixture from tablespoon, checkerboard fashion, into greased 13 x 9 x 2-inch baking pan. Fill in spaces with light batter. Swirl with spatula to marble; don't over-mix. Bake at 350° for 20 to 25 minutes. Immediately sprinkle light chocolate pieces over top. Let stand 2 to 3 minutes to melt. Spread chocolate evenly over brownies. Sprinkle with almonds. Cool. Cut into squares.
Mix and melt white almond bark, chocolate chips and square of baking chocolate in crock-pot on high. Turn off. Add nuts. Drop onto waxed paper with teaspoon. Cool.
Mix all of the ingredients together and pour into unbaked pie shells. Bake one hour at 350°. Makes two pies. These freeze well.
In a skillet, brown ground beef and onion until tender (drain off grease). Mix soup and water together. Pour into ground beef mixture and add sliced potatoes. Mix all together and heat about 5 minutes, stirring often.
Heat 2 tablespoons oil in pan. Pour in eggs and stir-fry egg until in tiny pieces. Remove from pan. Heat 3 tablespoons oil. Stir-fry shrimp and meat; add green peas. Fry 1 minute and remove. Heat 3 tablespoons oil; fry onion and cooked rice. Add salt. Reduce heat. Heat thoroughly. Add egg and meat mixtures. Combine well and serve.
Put all ingredients together and boil 1 minute, stirring constantly. Take off heat and beat until right consistency to spread.
Add milk and lemon juice to cream cheese. Blend well. Add everything else, except shrimp. Fold in shrimp. Chill 6 hours or overnight. Serve on crackers, celery or Melba rounds.
Melt the butter. Add the onion and green pepper and fry 3 minutes. Add the tomatoes, water, salt, pepper, sugar and okra. Slice thin. Heat slowly to boiling point. Add the shrimp and cook slowly for 10 minutes. Serve in deep bowls with the oyster crackers.
Mix all ingredients except croutons. Fill crescent rolls with mixture. Dip in melted butter. Put in casserole dish, top with croutons. Bake at 375 degrees or until done.
Make Jello in the order given. Use a 9 x 13-inch glass pan and make sure a layer is well set before adding a new layer. Layers 1, 3, 5 and 7; mix Jell-O with 3/4 cup hot water and 3/4 cup cold water. Layers 2, 4 and 6; mix Jell-O with 1/2 cup hot water, 1/2 cup cold water and 1/3 can sweetened condensed milk.
Dissolve jello in 1 cup boiling water. Add frozen raspberries and stir until thawed. Stir in applesauce. Pour into 10 x 6 x 1 3/4-inch baking dish. Chill until set. Combine sour cream and marshmallows. Spread atop jello. Chill overnight before serving.
In greased 8-inch baking dish, arrange uncooked noodles, cheese, spinach and Mozzarella cheese. Bake at 350° for 1 hour. Uncooked noodles will be done.
Mix all ingredients. Add Wish-Bone Italian dressing to moisten or to taste. Prepare a day ahead. Place in refrigerator overnight. Serve at room temperature with Fritos chips.
Heat oven to 325. Mix coconut, sugar, flour, and salt in a large mixing bowl. Stir in beaten egg whites and vanilla until well blended. Drop by spoonful onto greased cookie sheets. Bake 20 minutes or until edges of cookies are golden brown. Remove from cookie sheets. Makes about 3 dozen.
Stir well and bake in 8 x 12-inch pan at 325° for 1 hour. This makes a moist cake and does not have to be frosted. Good with Cool Whip.
Preheat oven to 350°. Butter a 1 1/2-quart casserole. Bring the water to a boil in a large saucepan; stir in the grits and continue to stir until they are completely mixed. Cook, stirring, until thickened. Whisk the eggs slightly, then stir a small amount of grits into the eggs to warm them. Beat egg mixture into the grits off the heat. Add the salt, garlic, paprika, Tabasco, cheese and butter, mixing well. Pour the grits mixture into the buttered casserole. Bake for 25 to 45 minutes, depending on the depth of the dish. May be cooked in advance and reheated. Freezes well. Serves 4 to 6.
For Sauce: In a small saucepan, stir together milk, flour, salt, pepper and garlic powder. Cook and stir over medium heat until thick and bubbly.
Mix crushed crackers with cheese. Layer 1/2 of this mixture in buttered 9 x 13-inch pan. Place asparagus pieces on top of crackers and cheese. Place sliced eggs over asparagus and pour soup over all. Layer remaining cracker mixture on top of soup. Chill for 1 hour. Bake at 350° for 30 minutes or until hot.
Mix sage and onion croutons, margarine and water. Line 9 x 13-inch pan with 1/2 of mixture. Mix chicken, onion, celery, mayo and salt and place over croutons. Place rest of croutons on chicken. Beat eggs and milk. Pour over croutons. You can drizzle 1/4 cup butter over. Cover with foil and refrigerate overnight. Before baking, add mushroom or chicken soup on top. Bake for 1 hour at 350°.
Pour milk over bread crumbs. Add ground beef, salt, pepper, carrot, onion and beaten eggs. Mix thoroughly. Pack into 5 x 9-inch loaf pan. Mix together catsup, brown sugar and mustard and spread on loaf. Bake at 300° for about 1 1/2 hours or until brown and done. Makes 8 servings.
Cook squash and onion until tender, drain and add salt, pepper and sugar. Combine cheese, crumbs, eggs, milk and butter with squash, saving some crumbs and cheese for the top. Bake in a buttered casserole at 275° for 45 minutes.
Cook meat until it has lost its color. Add salt, pepper and tomato sauce. Simmer for 5 minutes. Alternate layer of noodle mixture and meat in 2-quart casserole dish. Top with grated cheese. Bake at 350° about 30 minutes until browned on top.
Peel potatoes, cut into chunks, boil until tender and let cool. Cook bacon until crisp. Cut into small chunks. Add pickle juice, chopped pickles, eggs, cut eggs into small chunks. Add onion, mayonnaise and mustard.
Mix well. Put 1/2 teaspoon of cinnamon on top of fruit and then top with crumb mix. Bake at 350° for 30 to 45 minutes. For on top of pies and cobblers.
Peel, core and cut into eighths the large cooking apples. Mix in a 1-quart glass baking dish with sugar, juice of lemon and cinnamon.
Boil sugar, corn syrup and water together until it forms a hard ball when dropped in water.
Cut Nahum 3:12 into small pieces. Coat this and 1 Samuel 30:12 in 1/2 cup 1 Kings 4:22. Add Numbers 17:8. Cream together Judges 5:25 and Jeremiah 6:20. Add Isaiah 10:14, one at a time, beating well after each one.
In a 3-quart saucepan combine potatoes, water, onion, celery and chicken bouillon granules. Bring to a boil; reduce heat. Cover and cook 20 minutes. Mash potatoes slightly. Do not drain.
Cream shortening and sugar. Add egg and milk. Mix together flour and spices and add to creamed mixture; stir in nuts, apples and raisins. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Blend mayonnaise, vinegar, sugar and catsup. Fold in relish and egg. Cover and chill.
Cook chicken breasts. Save broth. Cut up chicken in small pieces. Mix stuffing mix according to directions. Add mayonnaise to cut-up chicken. Add this to stuffing mix. Cook shells, stuff with stuffing mix. Put in glass baking dishes. Add chicken broth to chicken soup. Pour over shells and bake at 350° for 30 minutes. Makes 40.
Beat together egg and sugar. Beat in milk and vanilla. Serve cold sprinkled lightly with nutmeg.
Mix mayonnaise and sour cream together. Squeeze all water out of thawed spinach using hands. Mix spinach and remaining ingredients together with mayonnaise and sour cream. Cover and chill at least 4 hours (overnight is better).
Soak oats in water, then add oleo and sugar. Pour in tube pan and bake at 350° for 40 to 50 minutes, then take out of oven and let cool.
Butter sides of covered casserole. Add a little butter on top of all the listed ingredients. Bake at 350° about 45 minutes. Remove cover and let brown on top a few minutes.
Bring water and sugar to a boil. Simmer 3 minutes. Add gelatin and stir well. Add lemon juice, orange juice and water and pineapple juice. Mix together and freeze. Set out 2 hours before serving. Just before serving, pour 2 bottles ginger ale over this.
First layer, Mix together the first 3 ingredients and press into a 9 x 13 pan, freeze for 10-15 minutes.
Mix in large bowl Bran Buds and crushed Shredded Wheat. Pour boiling water over cereal. Let cool. Cream sugar and shortening. Add eggs and buttermilk. Slowly mix into cereal. Add flour and baking soda. Mix only until blended. Don't overmix. Bake at 400° for 20 minutes. Batter can be frozen or kept in the refrigerator. Do not stir batter again. Just spoon into muffin papers.
Shred cabbage and carrots. Chop onion. In large bowl, place 2-inches of cabbage, carrots and onion. Add remaining cabbage and sprinkle with sugar.
*Other whole rounds of bread can also be used in place of the rye bread, such as pumpernickel.
Prepare lemon cake mix as directed. Pour into 9 x 13-inch oblong glass or cake pan. Cream together other ingredients. Beat well. Pour over unbaked cake mix. Bake at 325° for 1 to 1 1/2 hours. Cake will rise to top, cheese mix goes to the bottom.
Sift together flour and sugar. Bring water, margarine and cocoa to boil. Pour over flour and sugar. Add remaining ingredients. Beat	until smooth and bake in greased and floured 9 x 12-inch pan in preheated 350° oven for 25 minutes. Pour hot icing over warm cake.
Preheat oven to 375°. Melt butter; stir in flour and mix well. Add milk, diced onion, salt and cheese. Heat until slightly thickened. Pour over potatoes. Bake 1 hour. Serves 6 to 8 people.
Melt shortening and brown meat. Stir in flour, salt, thyme and pepper, scraping well. Place all in 2-quart casserole dish. Pour in 1 can of broth. Bake 2 hours in 325° oven. Add mushrooms, onions, 1 can broth and 1/2 cup of wine. Bake 1 1/2 hours more until tender. Serves 8.
Cream butter and sugar. Add beaten eggs and lemon extract. Add flour to raisins and nuts. Add to mixture. Bake 2 hours at 275° in a tube pan or a 10 x 14-inch loaf pan. Line pan with paper.
Mix all in order given; mix well. Spray 1 loaf pan with Pam. Bake at 350° for 1 hour.
Fry bacon strips until done in heavy skillet. Remove bacon; put 1 head chopped cabbage in bacon drippings. Add small amount of water; cover and steam until cabbage is tender. Make a well in the middle of the steamed cabbage. Once liquid is cooked out, add can of corned beef and let it heat through. Serve with cornbread.
Preheat oven to 325°. Mix oil and sugar; add eggs, flour, soda, salt and vanilla. Beat until well blended. Stir in apples, coconut and nuts. (Batter may seem stiff.) Place in greased tube pan. Bake 1 1/2 hours.
Stir cream cheese until very soft. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and the pudding mix. Beat slowly with eggbeater for 1 minute. (Do not overbeat.) Pour into cool graham cracker crust.
Cream the butter, sugar and eggs. Sift dry ingredients. Add and blend well. Add vanilla, oatmeal, chips and nuts. Mix well. I cover my cookie sheets in foil, then drop small pinches of dough 2 inches apart and bake at 350° until light brown. Makes lots of cookies.
Crumble ground beef in 2-quart casserole; add green pepper. Mix in soup mix, chili powder, tomato sauce, tomato paste, olives and water. Heat through. Place 2 tortillas in 12 x 7-inch baking dish. Top with 1/2 meat mixture and half of both cheeses. Repeat. Microwave 5 minutes; rotate and microwave another 5 minutes until cheese melts. Top with shredded lettuce, sour cream and tomato.
Cream together Crisco and margarine. Add sugar and beat. Add eggs, one at a time. Beat after adding each one. Sfit flour and add alternately with milk until the 3 cups of flour are blended. Add vanilla. Bake 1 hour in 350° oven in 8 x 12 x 2-inch pan or tube pan.
Mix flour, sugar, salt, soda and cinnamon in a large mixing bowl. Add oil and eggs. Stir until moistened; do not beat. Stir in bananas, pineapple, vanilla and pecans. Bake at 350° until done, about 1 hour. Refrigerate left over cake. Frost with Cream Cheese Frosting. Garnish with pecan halves.