HumbleIntelligence/food-ner-1-Million huggingface dataset:
Score roast (cut across it diagonally). Rub with salt and pepper and stick with whole cloves. Place on rack in open roasting pan with fat side up. Roast at 350° for 35 minutes per pound. Simmer apricots in water until tender. Pour off juice and save 1 cup of liquid. Set apricots aside. Combine brown sugar, cornstarch and apricot juice. During last 30 minutes of baking time, spoon over meat, basting often until pork has golden glaze.
Mix together chopped pecans, 1/2 cup butter, 1 cup flour and 3 tablespoons sugar and put in a 9 x 16-inch greased pan and bake for 20 minutes at 350°. Mix Philadelphia cream cheese, icing or confectioners sugar and 1/2 tub Cool Whip. Mix together and spread on cooled base.
Combine first 5 ingredients in a large bowl. Combine mayonnaise, salad dressing, mustard and paprika in a small bowl; add to cabbage mixture and toss until well mixed. Cover and chill at least 1 hour. Yields 12 (1/2 cup) servings (approximately 28 calories and 1.75 g fat).
Crumble ground beef into 1-quart casserole. Cover with glass lid. Microwave for 3 to 4 minutes on high until browned. Drain well. Sprinkle over bottom of baked crust.
Cream oleo and sugar. Add eggs and vanilla; beat well. Combine flour, cocoa, salt and soda. Add to creamed mixture; mix. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes at 350°. Makes 4 dozen.
Trim off crust of bread. Flatten slices with rolling pin. Spread each slice with 1 teaspoon of soup. Cut in half, roll up (jelly roll like). Wrap 1/2 slice of bacon around each roll. Place on broiler sheet with drip pan. Bake at 350° for 30 to 45 minutes. Makes about 50 appetizers.
Cook ground beef until tender; drain. Saute onions and garlic until tender. Combine all ingredients; cook for 1 hour very slow. Serve over spaghetti. Sprinkle with Parmesan cheese. Serve with garlic bread and salad.
Mix oil and vinegar; add honey and mustard. Shake well and keep refrigerated. Great for salads or over pasta or rice. May be used as a marinade. For a creamy style, add 1/4 cup nonfat plain yogurt.
I wake Dad up with a hug and a kiss and ask can you fix me some French toast?
Mix together the graham crackers and butter and press into a 9 x 13 pan. Mix together the cream cheese, sugar, milk and 1/2 of the Kool Whip. Set aside. Pour both vanilla and chocolate pudding into a bowl and add milk. Mix until thick. Place the cream cheese mixture over the graham cracker crust. Add the pudding mixture. Just before serving, add the remaining Kool Whip. Refrigerate.
Put all ingredients into Sunbeam blender. Cover and process at chop until smooth. Chill.
Combine flour, pudding, egg and milk. Beat for two minutes and place in 9 to 10-inch pie pan. Place peaches over batter.
Slice each apple into about 8 to 10 slices. Cream the cheese with the sugars. Stir in vanilla and nuts; serve with apples. Better with skins left on apples!
Mix coffee, half of ice cream, almond, dash of salt and sugar. Fold in rest of ice cream and whipped cream.
Preheat oven to 450°. Boil noodles for 5 minutes with a little bit of oil; drain and run cold water over noodles. Blend all other ingredients in a large bowl. Place blended mixture in a lasagna dish; sprinkle cinnamon on top. Bake, uncovered, at 450° for 5 minutes, then at 350° for 55 minutes. Serves 18 hungry people or 24 less hungry people.
Mix the mashed potatoes, sugar, cornstarch and peanut butter together. With your hands, work the mixture into small egg sized balls.
Put green beans with juice in pan. Add 1/2 chopped onion and boil until onion is soft. Drain well. Add butter, mushroom soup and cheese. Stir well and put in a casserole dish. Place onion rings on top. Bake in a 350° oven for 25 minutes.
Preheat oven to 350°. In large bowl on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pie spice. Mix until crumbly. Press in 15 x 10-inch pan. In a large mixer bowl, beat cheese until fluffy. Gradually beat in milk, then eggs and mashed cooked sweet potatoes. Add remaining ingredients. Mix well, pour over crust and sprinkle with nuts. Bake 30 to 35 minutes. Cool, chill and cut in bars.
Place egg white, sugar and water in top of double boiler. Place in boiling water; keep boiling. Beat constantly with eggbeater 7 minutes. Add flavoring. This is ready to use at once. If desired, add 1 cup of marshmallows cut up to frosting before spreading.
Mix all ingredients and pour into buttered casserole. Mix 1 cup flour with 1 cup milk, 1 stick butter and baking powder. Beat with mixer until smooth; pour over chicken and bake until done at 400°.
Beat eggs slightly. Add ground beef and seasonings. Mix lightly to blend. Pat beef in circle or square on wax paper. Cover beef with catsup, mustard, relish, onion, cheese, etc. leaving margarine for sealing. Fold over and seal. Broil slowly.
Cream sugars and shortening; add egg and beat. Mix dry ingredients together and add alternately with sour milk. Add rhubarb.
Brown and drain sausage and onion. Cook noodles; drain. Add noodles, soup, cheese, milk and oregano to sausage and onion. Add extra cheese on top. Brown in a casserole dish for 15 minutes at 350°.
In kettle, cook egg noodles until tender. In a saucepan, cook tuna, soups, butter, celery salt, pepper and the milk until hot. Mix with drained egg noodles. Put into casserole dish. Crush potato chips or crackers on top. Bake until bubbly, about 30 minutes, at 350°.
Melt margarine in casserole dish. Add fruit with juice and heat to boiling. Mix sugar, flour, egg and pour this mixture over hot fruit. Bake at 375 degrees for 30 minutes or until golden brown.
Cook spaghetti; drain. Steam broccoli; drain. Mix together the spaghetti, broccoli, soup and milk. Heat until hot, but do not overcook. Sprinkle cheese on top before serving.
Mix all ingredients. Shape mixture into 1 inch balls. (For easy shaping, dip hands into cold water from time to time.) Place meatballs in ungreased jelly roll pan (15 1/2 x 10 1/2 x 1-inch) or oblong pan, 13 x 9 x 2-inch. Cook uncovered in 350° oven until light brown, about 25 minutes.
Blend margarine, poppy seed, Worcestershire sauce, mustard and onion. Spread mixture on top of ham and cheese on rolls. Place tops of rolls back on bottoms; wrap in foil. Bake at 400° for 25 minutes or until completely hot throughout. May freeze.
Cook milk, flour, cocoa, sugar, salt and egg yolks until thick. Add vanilla and butter; set aside to cool, while beating egg whites. Cover pie with meringue. Bake at 325° until brown, about 25 minutes.
Melt butter in Dutch oven. Roll chicken in butter. Add onions. Place in oven to brown top of chicken. Remove from oven, turn chicken and return to oven to brown. Add mushroom soup and water. Return to oven and simmer at 375° to 400°. Prepare rice according to package directions; pour gravy from chicken over rice.
Cream the lard and sugar. Add soda with buttermilk and oatmeal. Mix in the 3 cups buttermilk alternately with the flour, baking powder, salt and cinnamon. Roll with some corn meal and flour as needed. Bake on a lefse grill at about 425° and then dry in a 250° to 275° oven.
Mix all ingredients together. Pour into a greased 9 x 13-inch pan. Bake at 375° for 45 minutes or until brown.
Preheat oven to 350°. In a large bowl, combine cake mix with oats, eggs, vegetable oil, milk, raisins, nuts and brown sugar. Mix well. Drop by teaspoonfuls onto an ungreased baking sheet. Bake for 12 minutes; transfer to wire rack to cool. Yields 5 dozen.
Combine ingredients through rice. Place rice mixture in serving bowl and arrange chicken or tuna over rice.
In a large metal pot with cover, saute sliced linguica and chopped onions in bacon fat until onions are clear; add seasonings. Stir in rice. Cover with water, just enough to cover all the rice. Bring to a boil, then reduce heat and simmer, covered, for 1 hour. Pour in peas (drained) and stick of butter. Stir with a silver fork (not a spoon). Serve hot. Great with barbecue.
Preheat oven and cookie sheet to 350°. In medium saucepan, melt butter; add cocoa and stir until dissolved. Add hot water and stir again with wire whip. Blend in sugar, flour, salt, vanilla extract and evaporated milk. Stir until butter is smooth. Mix in pecans and pour into pie crust. Bake on preheated cookie sheet for 50 minutes or until custard sets. Garnish with nondairy whipped topping. Makes 1 (9-inch) pie.
Bring the ingredients to a boil and pour over pickles with a ball of dill in the bottom of jar and 1 clove garlic. Fill jars with pickles and solution, then cold pack. Just let them come to a good boil and take off. These pickles are real crisp and they are delicious.
Mix all ingredients. Place in oven for 30 minutes at 325° or microwave.
Mix all ingredients. Put into crock-pot. Heat thoroughly. Serve with corn or tortilla chips.
Bring cream cheese to room temperature and whip. Melt chocolate; add to cream cheese. Spoon in Cool Whip. Pour into pie crust; chill for 3 to 4 hours, then serve.
Combine chicken, soup, broth, Veg-All and poultry seasoning. Pour into lightly greased 13 x 9 x 2-inch baking dish or pan. Combine biscuit mix, sour cream and milk in a bowl; mix well and pour over chicken mixture. Bake at 350° for 50 to 60 minutes until pie is golden brown.
Mix ingredients together and spoon into large scallop baking shells. Bake at 350° for 20 to 30 minutes or until edges are brown.
Preheat oven to 350°. Combine flour, sugar, oil, applesauce, baking powder, cinnamon, hot water, and egg yolks; beat at medium speed with electric mixer until smooth. Stir in chopped pecans. Beat egg whites until stiff then fold into the batter. Pour the mixture into an ungreased tube pan. Bake 1 hour and 30 minutes. Invert the pan and cool the cake completely before removing from the pan. Sprinkle the top of the cake with powdered sugar.
Brown ground beef. Add onion and green pepper. Cook until tender. Drain. Add other ingredients. Heat to boiling, cover and simmer 5 minutes. Serve over toasted buns.
Beat cream cheese until fluffy, add sugar and peanut butter; beat. Add milk and blend well. Fold in Cool Whip. Pour into baked pie shell. Sprinkle peanuts on top. Refrigerate or you can freeze.
Mix ingredients. Place in oiled casserole and top with cheese and chips. Bake at 350° for 25 minutes.
Cream the Cheez Whiz, soup and butter together. Add rest of ingredients and bake in a greased casserole at 350° for 35 minutes.
Mix melted butter, flour and chopped pecans; press into the bottom of a rectangle Pyrex dish. Bake 30 minutes at 350°. Next mix together softened cream cheese and powdered sugar. Pour this on cooled crust.
Cream together margarine, sugar and eggs. Add salt and baking powder. Mix in crushed pineapple. Add coconut, walnuts or pecans, vanilla and rum.
Warm cheese and butter slightly. Add dill, onion, sugar, soda, salt and eggs. Beat until blended. Combine water and yeast; stir until blended. Stir into cheese mixture. Add flour. Knead. Let rise. Shape into 2 (8 x 4-inch) loaves. Rise to top of pan. Bake at 375° for 35 to 45 minutes. Makes 2 loaves.
Spread 1 tablespoon melted butter on bottom and sides of a 9 x 13-inch pan. Put layer of cherry filling; sprinkle cake mix over, then layer of pineapple, then coconut. Repeat until all is used. Melt the butter or margarine; pour on top. Sprinkle with chopped nuts. Bake for 45 to 50 minutes in a 350° oven.
Pour boiling water over zucchini in large bowl. Grease and flour rectangular pan, 13 x 9 x 2. Heat oven to 350°. Beat zucchini mixture and remaining ingredients on medium speed, scraping bowl constantly until blended, about 1 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes more. Pour into pan. Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool 10 minutes; remove from pan, if desired. Cool completely.
Melt first 3 ingredients and stir until well blended, then put in large bowl and stir in cereal until well coated. Put in a large plastic bag and pour in powdered sugar and shake vigorously until coated. Store in airtight container.
Quarter the tomatoes and puree them in a blender or food processor, or mash well with a fork. Simmer them, along with the onions, in a heavy pot. Stir occasionally, adding a bit of water if the tomatoes have not produced enough liquid to prevent the mixture from sticking. After 45 minutes, add all the remaining ingredients except apples and cook until you have a thick paste suitable for spooning. When cooking curry, the time can vary greatly. Add the apples and cook another half hour. Spoon into clean jars; cap and refrigerate when cool. The chutney will keep 4 to 6 weeks.
Beat yolks until lemon colored. Beat egg whites until stiff, but not dry. Fold egg whites into the egg yolks. Add vanilla. Fold in all other ingredients. Bake in 8 x 12-inch baking dish until light brown at 350° for 35 minutes. When cool, crumble and serve with whipped cream.
Thaw pastry dough. Cut with 2 1/2 to 3-inch round cookie cutter until all dough is used. Fry ground beef and drain grease. Add seasoning as directed on package. Spoon 1 teaspoon of mixture onto each circle of dough. Mix cheeses and put about 1 teaspoonful on meat mixture. Fold circle in half and seal edges, making a pocket of meat and cheese. Place on ungreased cookie sheet and bake in preheated oven at 350° until light brown.
Lightly brown meat and onion, stirring to break up meat. Add all other ingredients. Pour into microwave-safe dish and microwave for 15 minutes on High.
Place margarine and onion in microproof dish and cook on 90% power (saute) for 3 minutes or until onions are transparent. Combine salt, pepper and flour with milk. Heat onions, milk mixture and broth in large pot on stove on medium-high heat. Add cheese and stir until melted. If needed, thicken soup with cornstarch mixed with extra chicken broth. (This soup is also good with cooked cauliflower or carrots added.)
Drain sauce off of pork and beans and take out fat pieces. Cut Sizzlean into 1-inch pieces. Cook Sizzlean in a 2-quart saucepan until firm, but not crisp. Add beans and brown sugar to taste. Simmer over low heat for 20 to 30 minutes.
In large saucepan combine pudding mix and milk. Bring to boil over medium heat, stirring constantly. Remove from heat. Stir in dry cake mix. Pour into greased 9 x 13-inch pan. Sprinkle with butterscotch chips and nuts. Bake at 350° for 35 to 40 minutes. Cool.
Use "fresh from the patch" beets about 1 1/2-inches in diameter. Cut off tops, leaving about 1-inch on the beets. Scrub and put in large pot to boil.
Mix all ingredients together. Pour into greased pan. Bake at 350° for 30 minutes.
Beat egg white, stiff; add beaten yolks and remaining ingredients. Excellent for deep fried clams, oysters or shrimp.
Cream the cream cheese and sugar together. Mix in 1/2 of Cool Whip. Spread over cooled crust. Mix pudding and milk. Spread over creamed mixture. Top with remaining topping (Cool Whip). Sprinkle shaved chocolate (or mini chocolate chips) and chopped nuts on top. Refrigerate.
Brown pork chops fast. In bowl, put beans, sugar, ketchup, mustard, salt and pepper. Mix well. Cut onions in slices and pull apart. Drain grease off of pork chops. Put back in pan on low heat. Pour other ingredients over pork chops. Let simmer 45 minutes. Then enjoy your tender pork chops and beans.
Mix all of the ingredients together well. Boil franks and roll in flour, then dip in batter and deep fry until golden.
Bring to a rolling boil. While hot, pour over slaw mixture. Refrigerate 24 hours before serving.
Cook pudding as directed on box. Remove from heat. Add the chocolate cake mix; beat for 2 minutes. Pour into a 9 x 13-inch pan that has been sprayed with Pam. Sprinkle on top the chocolate chips and chopped nuts. Bake at 325° for 25 to 30 minutes.
Mix first 4 ingredients and bring to a boil over medium heat. Boil for 1 minute. Add remaining ingredients; mix well. Drop on foil or wax paper. Cools quickly.
Grease the bottom of a cookie sheet with sides. Place graham crackers over entire surface. Put brown sugar and margarine in a saucepan. Boil about 2 minutes. Add pecans and bring to a boil again. Pour over crackers. Bake at 350 ° for 10 minutes; then cut while still warm.
Wash and slice crosswise into 1-inch lengths the young stalks of Swiss chard using stem and leaf. Saute thinly sliced green onions in oil until golden in color. If using bacon, add it to the onions and saute until it is lightly browned. Add chard and saute briefly, just until it is tender but has not lost its green color. Salt to taste. Serve immediately.
Mix all ingredients together. Add 1 cup salad dressing or enough to mix ingredients together. Chill. Delicious as a sandwich spread or served on lettuce.
Cream first 3 ingredients. Add eggs and milk. Add remaining ingredients. No need to chill. Roll out and cut with a glass or cookie cutter. Put on a cookie sheet. Bake at 350° for 10 to 12 minutes.
Boil hamburger meat, salt, potato and 1 cup of onions, then mash. Soft fry tortillas and roll with meat mixture, cheese and onion. Mix enchilada sauce, mushroom soup and 1 can of water. Pour over rolled stuffed tortillas. Top with leftover cheese and onions. Bake at 350° for 10 minutes.
Brown meat slowly; spoon off fat. Add next 6 ingredients. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles. Meanwhile, combine cottage cheese, Ricotta cheese, eggs, seasonings and Parmesan cheese. Place half of the noodles in a 13 x 9 x 2-inch pan. Spread half of the cheese mixture over noodles. Add half of the Mozzarella cheese and top with half of the sauce. Repeat layers. Bake at 375° for 30 minutes. Garnish with triangles of Mozzarella cheese. Let stand 10 to 15 minutes before cutting into squares.
Melt butter in saucepan. Add flour and make a paste. Add milk and stir until thickened. Add cheese. Stir until melted. Add salt and pepper. Slice potatoes and place a layer of them in a 3 quart casserole dish. Sprinkle 1/3 of the onions over the potatoes. Pour 1/3 of sauce over potatoes and onions. Repeat until all ingredients are in casserole. Bake for 1 hour and 15 minutes or until done. Bake at 350°.
Melt margarine in saucepan. Crush up all cookies with rolling pin. Add cookies to butter (save 1/2 cup to garnish top of dessert). Press into 9 x 13-inch pan. In large bowl, cream the cheese; add milk and pudding, then fold in Cool Whip. Pour over crust. Sprinkle with 1/2 cup of cookie crumbs. Chill at least 30 minutes before serving.
Cook and drain sausage. Set aside. Combine the rest of the ingredients. Put half of mixture unto greased 9x13 pan sprinkle with sausage. Cover with remaining potato mixture. Bake at 350° for 45 minutes or until golden brown. Serve with a salad.
Mix together cake mix, butter, 2 eggs, nuts and vanilla. Spread into a greased 9 x 13-inch pan. Then, mix cream cheese, sugar and 2 eggs. Spread onto batter. Bake at 350° for 45 minutes.
Wash chicken breasts and pat dry. Coat each breast in salad dressing. Mix remaining ingredients and cover each piece of chicken. Place in a shallow pan and bake in a 350° oven for 45 minutes to 1 hour or until tender.
Combine cabbage, onion and carrots in a medium-size bowl. In a small cup, combine mayonnaise, vinegar and sugar. Pour mayonnaise combination over cabbage and mix thoroughly. Serves 2 to 4 people.
Dissolve bouillon in hot water. Add to stuffing mix. Put stuffing on bottom of 9 x 13-inch pan. Cook onion with hamburger. Add as next layer. Cook other vegetables until tender; add as next layer. Mix soup with 1/2 to 3/4 can water from cooked vegetables. Spread on casserole. Top with cheese. Bake at 350° for 30 to 35 minutes.
Melt butter in pan. Saute onion, garlic and pepper until tender. (Do not brown.) Remove from pan. Set aside. Add chicken. Salt and pepper to taste. Cook on medium heat until done. Remove from pan. Set aside. Drain water from peas into a pan. Add 4 cups water and rice. Cook until done. Add all sauteed ingredients you set aside. Stir well. Top with chicken. Cover and heat all. Serve.
Peel potatoes and dice into cubes. Drop into boiling salted water and cover pan. Cook until potatoes are tender for about 20 minutes and drain.
Sift flour, baking powder, baking soda and salt together in a bowl. Cut in shortening with a pastry blender until the mixture looks like coarse meal. Add milk and stir until a dough forms. Turn out onto a lightly floured board or pastry cloth and knead about 20 kneading turns. Pat dough out with hands to a thickness of 1/2 to 3/4-inch and cut with a 2 1/2 to 3-inch cutter. Place on an ungreased baking sheet with sides touching and bake in a 450° oven for 12 to 15 minutes or until golden brown.
Melt butter in deep, thick pot (no black-iron). Add onions, bell pepper and garlic. Saute until soft. Add crawfish; season to taste with hot sauce, if desired. Smother on high fire, stirring constantly for about 20 minutes. Add flour and continue smothering about 5 minutes. Add parsley and onion tops (optional). Add about 10 ounces of water (more or less) as needed. If using tomato sauce, add now. Cook about 15 minutes more on low simmer, covered. Serve over hot rice with salad, potato salad and hot rolls or French bread. Serves 8.
Mix pudding with skim milk and refrigerate until firm. Then add in 3 cups of light Cool Whip. Layer in truffle bowl (1) cube angel food cake, (2) strawberries, (3) blueberries, (4) pudding and Cool Whip mix and (5) light Cool Whip. Decorate top with strawberries and blueberries. Refrigerate at least 5 hours.
Preheat oven to 350°. Combine spices and sugar; set aside. Cut circle in top of bread and remove bread center to make room for Brie. Spread butter in bread; sprinkle with 2 tsp. spice mixture. With knife, make 2 inch cut around edge of bread at 1 inch intervals. Remove rind from Brie and place in bread. Sprinkle Brie with remaining spice. Replace top of bread. Bake on baking sheet 20 to 30 minutes. To serve, remove bread top and break into bite size pieces. Dip bread pieces in hot Brie.
Combine all ingredients and toss. Store in tightly covered jar in refrigerator at least 24 hours.
Peel tomatoes and chop all ingredients finely. Cook until thick. Put into jars and seal. Makes about 3 pints.
In a bowl, combine eggs, water, milk and oil. Stir in mixes; mix well. Fill greased and floured muffin cups 1/2 full.
In a mixer bowl, beat together cream cheese and powdered sugar until light and fluffy. Add peanut butter and milk, beating until smooth and creamy. Fold in Cool Whip. Turn into prepared pie crust. Chill 5 or 6 hours or overnight. May garnish with coarsely chopped peanuts.
Mix apples and avocado. Moisten with lemon juice and stir well. Add the other ingredients and chill. Just before serving, place in a fruit bowl with lettuce. Put on just enough mayonnaise to make the pieces of fruit stick together. Decorate with a little shredded coconut. Makes 10 to 12 servings.
Beat together eggs and sugar. Melt butter and chips together. Mix all the ingredients together and add vanilla and nuts. Place in greased 9 x 13-inch pan.
Cook carrots in salted boiling water until tender; drain. Cook onion in 3 tablespoons butter until soft. Stir in soup, salt, pepper and cheese. Add carrots and place in 2-quart casserole. Toss stuffing with 1/3 cup melted butter; spoon over carrots. Bake at 350° for 20 minutes. Serves 4 to 6. Gut essa!
Combine meat, sauce, onion and sugar. Press muffins into ungreased cupcake tin until cup is fully lined. Spoon meat mixture into lined cups. Sprinkle with Cheddar. Bake 10 to 12 minutes at 400°.
Combine shortening with flour; mix until crumbly. Gradually add buttermilk; mix very well. Add raisins and cinnamon; mix completely. Turn out onto floured board. Knead about 10 times until smooth. Cut out with biscuit cutter. Bake at 450°. Bake about 10 minutes. Put icing on biscuits while still warm.
Heat oven to 425°. Grease bottoms of medium muffin pans with cooking spray. Mix dry ingredients, add all other ingredients and mix until just moistened. Fill cups 3/4 full. Bake 15 minutes or until golden brown.
Mix pudding and milk well. Add ice cream; mix well. Pour into pie shell and top with Dream Whip. Sprinkle with coconut. Chill until ready to eat (very good).