HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut garlic into 1/8-inch slices; sprinkle with 1/4 teaspoon salt. Place roast, fat side up, on a greased rack in a shallow roasting pan. Cut 1/2-inch slits at 1-inch intervals in diagonal rows on top of roast; insert garlic slices deep into slits. Brush lemon juice evenly over roast; sprinkle with pepper and remaining 1 1/4 teaspoons salt. Insert meat thermometer, making sure it does not touch fat. Bake, uncovered, at 325° for 1 1/2 hours (30 minutes per pound) or until meat thermometer registers 160°. Transfer roast to a serving platter; let stand 10 minutes before slicing. Garnish, if desired. Serve with Creamy Mushroom Gravy. Yield: 8 servings.
Mix ingredients and bake in 2 pie shells for about 40 minutes at 350°.
Place margarine and marshmallows in a large saucepan and stir until melted. Remove from heat. Add Rice Krispies. Mix until coated with marshmallow mixture. Using waxed paper spread mixture into 13 x 9 x 2-inch pan. Cut into squares when cool.
Preheat oven to 450°. Combine egg, milk, shortening and pancake mix. Beat until smooth. Pour into a greased 8 x 12-inch pan. Top with sausage. Bake 20 minutes. Cut in squares and serve hot with butter and syrup.
Mix eggs and sour cream, then add corn and corn bread mix. Pour in 13 x 9-inch pan. Cut pads of butter on top. Cook at 350° for 1 hour, uncovered.
Cook sugar, syrup and water to hard crack stage (300°). Remove from heat. Add flavored oil and food coloring. Pour onto cookie sheet that has been sprinkled with powdered sugar. When cool, crack and sprinkle with more powdered sugar to prevent candy from sticking together. Stir only until it boils.
Mix chopped chicken, chopped eggs and all other ingredients and put in casserole dish. Top with toasted bread crumbs. Dot butter over crumbs. Bake at 375° for 30 minutes.
First layer: Mix graham cracker crumbs, melted margarine and chopped nuts. Press into 9 x 13-inch pan; bake at 350° for 20 minutes. Cool.
Mix cream cheese and butter until smooth. Mix in sugar. Fold in Cool Whip. In a separate bowl, mix pudding, milk and vanilla. Fold cream cheese mixture in pudding mixture. Layer in pan with crushed Oreos on top of each layer. Can use large bowl.
Mix sugar, flour and 1 can milk until smooth. Add eggs, one at a time. Beat well after each. Add the other can of milk. Add 2 cans water. Mix well. Add Eagle Brand. Cook over low flame until it thickens. Remove from heat. Add vanilla. Set aside to cool. Refrigerate for 3 hours or overnight. Pour in freezer and freeze.
Brown sausage or hamburger in skillet and drain. Mix oregano and tomato paste, then spread over prepared crust. Top with sausage. Cover with mixture of grated cheeses. Bake at 400° for 15 minutes.
Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 more minutes. Remove from heat, stir in soda and vanilla. Gradually pour over popped corn; mix well. Bake in a large roaster for 1 hour at 250°. Stir every 15 minutes. Remove and break.
Place 3 cups lettuce in a large bowl. Sprinkle with salt, pepper and sugar. Place layer of sliced eggs, salt and pepper, then layer of peas, layer of lettuce, layer of bacon and layer of cheese. Spread mayonnaise over all and seal to edge of bowl with mayonnaise. Cover and chill 24 hours. Garnish with paprika.
Saute together onions and celery in butter. Mix all ingredients and spread into a 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Combine tomato ketchup and chili sauce in mixing bowl. Stir in prepared horseradish. Use 1 tablespoon of lemon juice and 2 or 3 dashes of Tabasco sauce. If you desire more tartness or hot flavor, use remaining lemon juice and another dash or two of Tabasco sauce. I usually use only 3 ounces of horseradish to start and then adjust the lemon juice and Tabasco to taste.
*Use granola chunks, chocolate chips, peanut butter chips, chopped peanuts or a combination.
Cream butter. Mix dry ingredients and add to creamed mixture; blend to make mixture crumbly. Put berries on bottom of glass bowl or glass pan. Add mixture. Microwave for 10 to 12 minutes until bubbly all over. Start by 5 minutes and check every 2 to 3 minute intervals so it does not overcook.
In skillet over medium-high heat, in 1 tablespoon hot oil, stir-fry half of the chicken (that has been cut into small strips) until browned. Remove. Repeat with remaining chicken.
Mix. Cook 5 to 10 minutes. Pour in jars and pressure at 10 pounds for 40 minutes. Makes 7 quarts.
Melt Cheez Whiz. Chop Ro-Tel tomatoes and green chilies in blender for a couple of seconds. Add tomatoes and green chilies to cheese and heat until bubbly.
Combine soup and curry, onion and garlic powders; puree in blender. Place in 1-quart saucepan; bring to boil. Add chicken; simmer 5 minutes. Add honey and raisins and cook 5 minutes longer. Serve over brown rice.
Use large bass filets.	Boil in cajun crab shrimp seasoning till flakes apart.	Cool and mash up. Add all ingredients and squish up.	Needs to be consistency to form into balls (slightly smaller than golf ball). Drop fritters into 350° deep fryer. Fry till golden brown.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating well. Mix and sift together flour, baking soda, cinnamon and mace. Add gradually. Stir in vanilla, apples and walnuts. Pour in greased and floured tube pan. Bake at 325° for 1 1/2 hours. Cool and remove to rack.
Heat pineapple; stir in Jell-O. Mix well. Add pecans and coconut. Stir and let cool. When it starts to thicken, add buttermilk. Let set until thickened. Then stir in Cool Whip. Pour into a dish and refrigerate.
Mix together and cook over a very low heat, bring to boil and boil 2 minutes, be very careful not to scorch. Remove from heat and add 2 cups of rice Krispies and 2 cups of chopped nuts (we like walnuts but you can use pecans). Mix well. Cool a few minutes so you can roll a large teaspoonful into balls. Then roll in coconut. Be sure to work fast enough so your coconut will stick to the balls. These can be frozen in a tight container for several weeks. They will also keep well in a tight container just for eating.
Whisk together ingredients, adding water last. Place 3 1/2 to 4 pounds flank steak in large flat ceramic or glass dish. Pour marinade on top to coat. Then turn steak and coat other side. Prick with fork several times. Refrigerate covered overnight or for 5 to 6 hours. Grill steak and baste with marinade while grilling. Slice thinly to serve. Serves 8.
Line some cookie sheets with waxed paper. In medium saucepan, over low heat, melt chips. Stir in almonds, dates and cherries. Drop by teaspoon onto cookie sheets. Refrigerate until set. Store in airtight container in a cool place. Makes approximately 32 pieces.
Press softened cream cheese in dish. Sprinkle with paprika and red pepper. Cook sausage; drain and put on top of this. Cook mushrooms in sausage grease (or butter) and put on top of sausage. Add the taco sauce, olives and cheese. Heat thoroughly at 300°. Serve with taco chips, etc.
Drain salmon; remove skin and bones and flake. With mixer, whip cream cheese. Blend in lime juice, onion, horseradish, salt, Worcestershire sauce, liquid smoke and pepper. Stir in salmon. Spread pecans and parsley on sheet of waxed paper. Turn out mixture and roll until covered. Chill.
Sift flour and measure. Soften yeast in 1/2 cup lukewarm water. In large bowl, combine cool milk, eggs, sugar, butter, salt and yeast; mix well. Mix in sifted flour, 1 cup at a time. The dough should be a little on the soft side. Knead quickly and lightly on a very lightly floured surface. Shape into a smooth ball. Place in a large buttered bowl. Butter top; cover with a clean cloth. Let rise until double in bulk. Grease your pan. Roll the rolls into small lemon size balls with your hands. Butter tops again. Cover; set in a warm place to rise until double in bulk.
Shell the uncooked shrimp but do not remove the tails. Split them down the back and remove the intestinal veins. Wash under cold water and dry. Preheat broiler to the highest temperature. In a pan melt the butter; then add the oil, lemon juice, scallions, garlic and pepper. Add shrimp and broil 3 to 4 inches from the heat for 5 minutes. Then turn and broil 5 minutes on the other side. Serve on a platter with parsley and strained juices from the pan.
The day before serving or early same day saute onions in hot oil until light brown. Add beef and cook until red color is lost! Mix garlic with salt. Add pepper, oregano, parsley, tomatoes, tomato sauce and 2 tablespoons Parmesan. Simmer, covered, 40 minutes. Refrigerate until final preparation.
Preheat oven to 275° to 300°. Chop fruit and pecans. (Chop fruit very small.) Cream butter and sugar; add eggs and milk. Reserve 1/2 cup flour. Mix 2 1/2 cups flour with spices and soda. Add to creamed sugar and butter alternately with whiskey. Sprinkle 1/2 cup flour over the chopped fruit and nuts; add to cookie batter. Bake on greased cookie sheet. Drop by teaspoon and bake for 20 minutes. These will keep for a very long time.
Crush strawberries in 1 1/2-quart saucepan. Stir in artificial sweetener, food coloring, powdered fruit pectin and lemon juice. Bring to a boil; boil 1 minute. Remove from heat. Continue to stir 2 minutes. Pour into freezer containers. Cover and freeze. Thaw before serving. Store in refrigerator after opening.
Heat milk; add marshmallows. Stir ingredients until melted. Cool. Fold raspberries, cream and nuts into marshmallow mixture and pour over crust. Sprinkle crumbs on top. Chill overnight.
Cut bread in half lengthwise, and tear out some of the inside, leaving a shallow indentation. Spread with butter, sprinkle with oregano and garlic powder. Slice cheese, layer on top. Reserve peel and boil potatoes, about 20 minutes, add milk, butter and salad dressing to taste, mash. Put bread in 325° oven for 10 minutes. Heat creamed corn in saucepan over medium heat. When bread is warm and cheese is melted, remove from oven. Cover with mashed potatoes, spoon creamed corn liberally over all. Serves 4.
Stir sugar, syrup and water until well blended. Boil rapidly until the mixture spins 6 to 8-inch thread or reaches 240°.
Cream the oleo with cream cheese until smooth; add sugar and beat until thoroughly blended. Add eggs, one at a time, beating well after each. Add flour gradually; stir in vanilla. Spoon into a tube pan and bake for 1 to 1 1/2 hours at 325°.
Boil potatoes and peel while hot. Slice into a bowl, then add cut-up bacon that has been fried until crisp. Dice onion and add into potatoes. Mix oil, vinegar, water, pepper, salt, basil, parsley and sugar in a small bowl. Then add into potatoes. Stir thoroughly and serve.
Grind cranberries and peeled and seeded oranges. Add sugar and pecans. Chill and serve.
Saute garlic in butter in large pan. Remove from heat. Add flour, gradually blend in chicken broth until smooth. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add horseradish. Arrange 1/3 of potatoes in 3-quart casserole. Sprinkle 1/2 of ham over potatoes. Season to taste with paprika. Pour over 1/3 of cream sauce. Repeat layering, ending with potatoes. Pour remaining cream sauce over. Cover with foil and bake at 350° for 30 minutes. Remove foil and continue cooking until potatoes are tender and top is golden brown (about 1 hour). Sprinkle a little parsley over top. Serves 6.
Thoroughly brown meat in fat. Add water, lemon juice, Worcestershire sauce, garlic, sliced onion, bay leaves and seasonings. Cover and simmer for 2 hours. Stir occasionally to keep from sticking. Remove bay leaves and garlic. Add carrots, onions and potatoes. Cover and continue cooking until vegetables are done.
Heat oven to 325°. Grease a 9-inch pie pan. In a bowl, slightly beat eggs; stir in soup and pepper. Put ravioli in bottom of pan in a single layer, then spoon 1/2 of the mixture over them. Top with 1/2 of zucchini, tomatoes, basil and Mozzarella. Repeat layers, then top with remaining 1/2 soup mixture, then another layer of tomatoes, zucchini, basil and Mozzarella. Bake 45 minutes or until set in center and brown on top. Let stand 15 minutes before serving.
Dissolve Jello in hot water. Stir in cold water, and cranberries. Beat until smooth. When partially set stir in marshmallows, apple and celery. Chill until set. Use a 9 x 13 dish.
Mix dressing, sherry and ginger. Pour over meat; cover. Refrigerate 15 minutes.
Cream together butter, 1/2 cup brown sugar and 1 cup flour until crumbly. Pat out into a greased 9-inch square pan. Bake at 350° for 20 minutes.
Flatten beef into bottom of 1 1/2-quart casserole. Pour soup over beef. Arrange Tater Tots on top. Bake, uncovered, for 45 to 55 minutes, or until the meat is done. Cooking time may vary, depending on size and type of casserole.
Put the slices of bread in toaster. Put the cheese on 10 slices of toast. Next, put the other 10 toast on top and put in the skillet of margarine.
Mix together and bake in 350° oven 15 to 20 minutes 1/2 cup margarine, egg and cake mix. Remove from oven and spread marshmallows over cake. Set aside. In large saucepan, cook margarine, peanut butter chips and white syrup until chips are melted. Remove from burner and add Rice Krispies and salted peanuts. Stir mixture together and spread over marshmallows. Press down lightly. Cool and cut.
Cook chicken in boiling water (should cover chicken). Cool and remove meat from bone. Place chicken in bottom of baking dish. Save 2 cups broth. Mix cream of mushroom soup, cream of chicken soup and milk together. Pour over chicken. Mix broth from chicken with Stove Top stuffing. Spoon this mixture on top of chicken mixture. Bake at 350° until bubbly and stuffing is lightly brown.
Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain, reserving the liquid (add enough water to make 1 cup). Mix shortening, sugar, eggs and vanilla well. Stir in reserved liquid. Blend in remaining ingredients. Drop by rounded teaspoonful about 2 inches apart onto ungreased baking sheet. Bake at 400° for 8 to 10 minutes or until lightly brown. Makes about 6 dozen.
Mix cream cheese, mayonnaise, lemon juice and horseradish until smooth. Stir in shrimp and hot sauce. Serve with crackers.
In small saucepan, heat buttermilk until bubbles form at the edge. Set aside and allow to cool, then stir in egg, oil, sugar and yeast until well blended. Set aside 5 minutes. In large bowl, stir together 5 cups of flour, salt, baking powder and soda. Make well in center of flour mixture. Pour buttermilk mixture into well. Stir until soft dough forms.
Place all ingredients in medium saucepan. Stir constantly until it comes to a boil. Add 1 teaspoon vanilla extract and 1 cup chopped pecans. Pour into baked pie shell or tarts. Cool, chill and serve with whipped cream.
Mix first 3 ingredients. Microwave on High for 4 1/2 minutes. Stir very well. Microwave on High 4 more minutes, then stir in vanilla and margarine. Microwave on High 2 more minutes. Stir in 1 1/2 teaspoons of baking soda. Pour into a buttered pan. Let cool; break apart.
Bring to a boil and boil 1 minute the sugar, water, vinegar and egg. Let cool to room temperature. Fold in the mayonnaise. Enough dressing for 4 to 6 potatoes.
Combine peas, mushrooms, bean sprouts and water chestnuts and put in 9-inch casserole. Pour heated soup over vegetables. Grate cheese over top. Bake for 30 minutes. Remove. Put onion rings on top and put back in oven for 15 minutes longer, until brown. Serve as a vegetable or you can add chicken, turkey, tuna or 1 pound of hamburger, browned. Serve with hot buttered garlic bread.
Boil, drain and cool rice. Add all ingredients and mix well. For added flavor, add some Lawry's seasoned salt.
Stir yogurt, vinegar and honey until smooth and well blended. Add vegetables and mix well.
In 1/2 cup water, boil celery and onion until soft. Drain remaining water. Add all other ingredients and bake at 350° for 45 minutes.
Mix crackers and milk until soft. Add egg and corn. Season. Bake in greased casserole dish for 45 to 60 minutes at 350°. (Corn should be "set" almost like custard.)
Place chicken pieces in a baking dish. Melt margarine in a saucepan. Add remaining ingredients. Cook gently for 5 minutes. Pour over chicken. Bake at 350° for approximately 20 minutes or microwave for 5 minutes. Stir and cook 5 minutes more.
Place roast in large roasting pan. Add all ingredients except catsup and Worcestershire sauce. Bake at 350° for 40 minutes per pound of meat. Cool. Remove fat and bone. Pull meat apart into bite size shreds and chunks. Add catsup and Worcestershire sauce. Reheat before serving on crisp buns. Serves 12 to 16.
Open bun. Place hot dog in bun. Pour 1/4 cup pizza sauce over hot dog. Sprinkle Mozzarella cheese liberally over sauce. Cook in microwave on High approximately 1 to 1 1/2 minutes each.
Roll enough Ritz crackers to make crumbs. Dip parts in cracker crumbs, then in egg mixture. Season with salt and pepper, then dip in crackers again. Place in greased casserole. Cover and bake 1 hour or until done at 350°.
Heat soup and melt cream cheese in the soup. Add gelatin and stir until melted into mixture. Add other ingredients and pour into a mold which has been coated with mayonnaise.
Boil water and sugar for 5 minutes. Add orange juice and lemon juice. Freeze partially with mixer, whipped until smooth. Refreeze.
Cook and drain macaroni; rinse with cold water. In a medium size bowl, combine macaroni, peas, cheese, pickles, onion, green peppers and pimento. In a separate small bowl, combine mayonnaise, mustard, heavy cream, salt and pepper. Blend into macaroni mixture. Chill at least 1 hour.
Hard-boil eggs, peel, grate and mix with mayonnaise. Spread in bottom of shallow dish. Chop 1 1/2 cup purple onion and layer over egg mixture. Blend 2/3 cup of sour cream with an 8 ounce package of softened cream cheese. Using wet spatula, spread cream mixture over layer of purple onion. Refrigerate.
Preheat oven to 350°. Place apples in shallow baking dish. Sprinkle with mixture of water, cinnamon and salt. Work together until crumbly sugar, flour and butter. Sprinkle on top of apples. Bake uncovered for 40 minutes. Serve warm with whipped cream.
Cook noodles; drain and place in casserole dish. Place tuna on top of noodles, then add peas. Cover with warm broth. Bake in 350° oven for 10 minutes.
Mix all ingredients except cheese and put in large, shallow casserole. Cover top with grated cheese. Bake at 350° for 30 to 45 minutes or until heated through. Freezes well.
Add favorite barbecue sauce to hot dogs (enough to cover hot dogs). Heat in oven until warm, about 20 minutes.
Cook macaroni. Drain and set aside. Brown beef and onion in heavy pan. Stir in remaining ingredients. Simmer. Cover with cheese and melt.
Mix all ingredients together; cook for 45 minutes. Put in sterilized jars and seal at once. Place in hot water bath for 5 minutes.
Combine sugar and cinnamon in a wide shallow bowl. Beat in eggs and milk, Add bread; let stand to coat, then turn to coat other side.
Combine sugar, cocoa and flour. Mix well. Beat egg yolks, butter, milk and first mixture. Cook until smooth and creamy. Add vanilla. Pour into pie shell.
Heat peaches on top of stove. Melt butter in bread pan in oven. Pour heated peaches on top of butter in pan. In a bowl, mix sugar, flour and milk together. Pour on peaches and butter. Bake at 400° until brown.
Preheat oven to 350°. Coat 8-inch square or round pan with no-stick cooking spray. In large bowl, combine 2/3 cup cereal, flour, 1/2 cup sugar and baking powder; add 1/4 teaspoon salt if desired. Set aside. In small bowl, combine milk, oil, egg and vanilla; add to reserved cereal mixture all at once. Stir until combined. Pour into prepared pan; set aside. In small bowl, combine remaining 1/3 cup cereal, remaining 1 tablespoon sugar and cinnamon. Sprinkle over reserved cake batter; cut through batter with knife to swirl. Bake 30 to 35 minutes or until tests done. Serve with warm applesauce if desired. Makes 9 servings.
Heat oven to 350°. Sift flour, soda and salt. With mixer, cream shortening, sugar, egg and vanilla until light and fluffy. Beat in flour mixture, then oats. Form into 1-inch balls; roll in coconut. Place on ungreased cookie sheet. Make depression in center of each; fill with jam. Bake for 10 to 12 minutes, or until golden.
Mix graham crackers, oleo and sugar. Press into a 9 x 12-inch pan.
Fill a quart jar with cucumber and onion slices. Mix well all of the remaining ingredients and pour over slices. Seal jar. These will keep several weeks in the refrigerator. You may add more vegetables or use the mixture as a salad dressing.
Preheat oven to 425°. Grease muffin tins. Mix dry ingredients in a bowl. Combine remaining ingredients in blender and blend until smooth. Pour mixture from blender over the dry ingredients and stir until all ingredients are moistened. Fill muffin tins 3/4 full and bake for 12 to 15 minutes or until light brown. Makes 10 muffins. Serve with honey.
In a large kettle cook ingredients until thickens. Pack apples into sterilized jars, then pour apple pie mix on top of apples; seal while hot. Set jars of apple mix in a boiling water bath for 20 minutes.
Put all ingredients into a closed container and shake well. Let it settle for at least 4 hours before using. Works best with Joy or Dawn dish detergent.
In a Dutch oven heat oil over medium heat. Saute the onion, ginger and garlic for 3 minutes. Add flour. Cook 1 minute. (Stir fast so it doesn't burn.) Stir in tomatoes and cook 2 minutes. Wrap peppercorns, cloves and cinnamon stick in cheesecloth. Add chicken, spice bag, water and Worcestershire sauce to onion mix. Reduce heat and simmer, covered, for 20 minutes. Add the vegetables and cook, covered, until all are tender (20 to 25 minutes). Remove spices and serve hot. The amount of chicken can vary and a suggestion would be to take a whole chicken, debone it and cut it into bite size before adding it to the pan. Can be frozen.
Cook carrots until tender; drain and cool. Combine with remaining ingredients and refrigerate at least 12 hours before serving.
In a 12-inch stove-top skillet or electric skillet over medium heat, brown hamburger with onion, green peppers, 1/2 teaspoon salt and pepper. Melt butter. Spread potatoes, (which have been peeled and finely shredded) over butter and sprinkle with remaining salt. Top with meat mixture. Combine eggs and milk; pour over all. Cook, covered, until potatoes are tender, about 30 minutes. Top with cheese; cover and heat until cheese is melted, about 5 minutes. Cut into wedges or squares to serve.
Brown ribs on all sides. Add onions and cook until tender. Combine remaining ingredients. Pour over ribs and cook until meat is tender (2 or 3 hours). Slowly thicken gravy. Serve over noodles.
Peel potatoes and cut into 1/2-inch cubes. Boil in broth until very tender. Cook sausage in skillet; drain and cut into slices. Mash or blend potatoes and broth. Heat to boiling and add spinach and cook until wilted. Add sausage, pepper and cream. Serve immediately.
Mix all ingredients in stockpot; simmer together, covered, for 40 minutes. Drain, saving all broth. Put vegetables in a blender and mix.
Trim broccoli and pare stems. Separate flowerets. Cut stems into 1/2-inch slices. Cut potatoes in 1/2-inch cubes. Saute onion and garlic in butter in a kettle until tender, about 3 minutes. Add curry powder, chicken broth, water and salt to kettle. Bring to boil and add broccoli and potatoes. Return to boiling. Lower heat. Cover. Simmer 20 minutes. Puree mixture in blender and stir in half and half.
Heat oven to 350°. Coat chicken with flour. Heat oil in large frying pan. Brown chicken on all sides. Remove to a shallow roasting pan.
Over medium heat, saute garlic and onion with squash until tender. Add salt and pepper to flavor.
Mix the first 6 ingredients well. Roll mixture into balls and brown in skillet thoroughly on all sides. As they brown, mix separately in a saucepan two 14 ounce bottles of hot ketchup. One should be Heinz hot ketchup and the other one Brooks tangy ketchup. Add to this one small jar of apple jelly. Simmer. Add meatballs to the sauce and serve.