HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover brisket with spices. Wrap in heavy foil overnight. Change foil for baking. Bake at 350° on top shelf with pan of water underneath. Cook 4 hours. Bring to boil vinegar, sugar, ketchup, 1 teaspoon mustard and onion salt; add steak sauce and soy sauce. Change foil. Pour mixture over brisket and cook 1 hour.
Cream first four ingredients. Add eggs and beat well. In mini muffin pan, put in cupcake liners, put 1 vanilla wafer in liner. Fill 2/3 full with creamed mixture. Bake at 350° for 20 minutes or until set. Cool. Refrigerate. Top with cherry or blueberry pie filling or fresh fruit before serving.
In large bowl, combine Knox gelatine with flavored gelatin. Add boiling water; stir until completely dissolved. Stir in cream. Pour into shallow baking dish. Chill until firm. To serve, cut into one-inch squares. Recommended pan size is 9 x 9-inch.
Heat 1/2 cup sugar and boiling water until mixture measures 1/2 cup. Cool. Cream together 1 cup sugar and butter. Add vanilla. Mix well egg yolks and milk. Add syrup mixture and dry mixture. Fold in beaten egg whites. Bake in 375° oven for 30 to 35 minutes in either 8 x 12-inch pan or 2 layer pans.
Combine potatoes and celery in greased baking dish. Blend soup and mustard. Pour over vegetables. Sprinkle with bread crumbs. Bake at 375° for 30 minutes or until hot and bubbly.
Work all together well; roll in ball. Cook at 350° until done. Grease a cookie sheet lightly. Let the sausage get soft before working it. These freeze nicely.
Preheat oven to 350°. Brush chicken with salad dressing. Coat with combined crumbs and cheese. Sprinkle with salt and pepper. Place in 13 x 9-inch baking dish. Bake 1 hour or until tender. Makes 3 to 4 servings.
Pour sugar into large glass microwave-safe bowl. Add margarine, milk and cocoa; do not stir. Place in microwave oven 2 1/2 minutes until margarine melts. Take bowl out and add nuts and vanilla. Stir well. Pour into 8-inch dish. Place in freezer 10 to 15 minutes, then cut into squares and serve.
Combine ingredients. Pour over chicken wings. Marinate 6 hours. Bake at 375° for 40 minutes or grill on open fire basting frequently. Or put in crock-pot on low and cook.
Boil chicken in salt and pepper water. Let cool. Cook broccoli. Melt butter in saucepan. Add flour and 2 cups chicken broth. Salt and pepper. Remove from heat. Add wine and cream. Skin and debone chicken. Place broccoli in bottom of baking dish (9 x 13-inch Pyrex dish works well!). Add 1/2 of chicken, then 1/2 of sauce. Add rest of chicken. Add 1/4 cup Parmesan cheese to sauce. Pour on top. Sprinkle Parmesan cheese on top. Cook until heated at 350°. Broil to golden brown (15 to 20 minutes).
Preheat oven to 350°. Lightly spray an 8-inch square baking pan with vegetable oil. In a large bowl, blend together molasses, brown sugar, oil and spices. Stir in boiling water. Mix in flour; set aside. In a small bowl, dissolve baking soda in 2 tablespoons hot water; stir to mix well. Add to batter. Bake in prepared baking pan 30 minutes. Remove from oven and slice into 12 equal portions. Serve warm.
Heat oven to 350°. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 x 3-inches. Strips should be about 3 inches apart.
Sprinkle pork chops with "Pork and Veal Magic." Heat oil in skillet over medium-high heat. Brown pork chops and transfer to a plate. Chop onion and bell pepper in a food processor and add to skillet and stir until golden. Add garlic and cook the mixture for 1 minute. Add 1/4 cup water and tomatoes. Stir occasionally for 15 minutes. Add the chops and any juices. Add salt and pepper to taste and simmer the chops for 8 to 10 minutes or until tender and no longer pink. Serve with rice and spoon the sauce over the rice. I added "Pork Magic" to the original recipe.
Mix until moist. Divide equally into cupcake wells. Melt margarine; pour over batter. Bake for 12 to 15 minutes at 375° or until brown. Makes 12 rolls. These can be frozen.
In a small casserole dish, layer the cream cheese, chili, then cheese. Microwave for 4 minutes. Serve with nacho chips.
Mix together the sour cream, mayonnaise and taco seasoning mix; set aside. In a 9-inch square casserole dish, layer in the following order: Refried beans (spread to cover bottom), guacamole, green onions, black olives, cherry tomatoes, sour cream mixture and Cheddar cheese. Chill; serve with tortilla chips.
Stir together Cool Whip and Eagle Brand milk. Then add pineapple, nuts and lemon juice. Stir together. Pour into graham cracker crusts and chill.
Follow directions on package for pudding, except use 3 cups milk for the 2 packages. Fold in Cool Whip. Line bottom of a 9 x 13-inch pan with whole graham crackers, then the rest of the pudding mixture. Next a third layer of graham crackers, then spread on chocolate frosting. Refrigerate overnight.
Mix peanut butter with shortening and add sugar. Then add vanilla. Next, add eggs (one at a time). Next add milk and flour. Cook in oven at 350° for 35 or 40 minutes.
Combine all ingredients. Place in Pam-sprayed 9 x 13-inch pan. Bake at 350° until done.
Mix together cream of mushroom soup, cream of chicken soup, water, parsley and rice. Pour into 9 x 13-inch pan. Arrange pieces of chicken on top of mixture. Sprinkle onion soup over top and cover with foil. Bake at 350° for 2 hours. Do not peek, it will be done at that time.
Sift together flour, baking powder, salt and cocoa. Set aside. Cream butter and add sugar, creaming well. Add 1 beaten egg. Blend in dry ingredients. Chill 2 hours. Divide dough into 4 parts on ungreased baking sheet. Flatten with fork into a strip 1/4-inch thick. Beat 1 egg with 1 tablespoon cold water; brush lightly over strips. Sprinkle chopped almonds and sugar over dough. Bake in hot oven at 400° for 10 to 12 minutes until set. Cut in 1-inch bars and remove from baking sheet.
Mix oil, egg and milk. Sift dry ingredients and add to previous mixture. Thin the mixture to desired consistency with milk using a whisk. Fry on hot griddle at medium heat. Makes approximately 12 to 14 (3-inch) pancakes.
Heat oven to 350°. Grease 12 muffin cups. Mix thoroughly the shortening, 1/2 cup sugar and the egg. Stir in flour, baking powder, salt and nutmeg, alternately with milk. Fill muffin cups 2/3 full. Bake 20 to 25 minutes.
Mix crumbled crackers, margarine and chopped nuts; reserve 1/2 cup. Spread in 9 x 13-inch pan. Mix pudding and milk; stir in ice cream. Fold in Cool Whip. Pour into 9 x 13-inch pan. Sprinkle with 1/2 cup reserved topping. Freeze.
Mix together milk, sugar and salt in a saucepan. Cook and stir over medium heat until mixture comes to a boil. Then boil five minutes stirring constantly, remove from heat and add marshmallows, nuts, chocolate and vanilla. Stir until marshmallows melt. Pour into buttered 8-inch pan and cool.
Drain and wash shrimp. Mash with fork. Blend with softened cream cheese. Add other ingredients and mix well. Chill. Serve with bread sticks or chips.
Combine oil, lemon juice and lemon pepper in a recloseable plastic bag or shallow platter. Add chicken breasts to plastic bag and coat well with oil mixture. Allow to marinate for 30 minutes in refrigerator, turning once after 15 minutes. Grill over low flame, 7 to 8 minutes per side, basting with any leftover marinade. When chicken juice runs yellow, not pink, meat is done.
Combine the ground chuck and sausage in large skillet. Cook until browned. Drain well. Stir in tomato sauce, Italian seasoning and Tabasco. Add cheese in small chunks. Cook over low heat until cheese melts, stirring constantly. Spoon small mounds of mixture onto Melba rounds. At this point, the rounds can be frozen on a baking sheet and then transferred to plastic bags for cooking later. When ready to serve, remove from freezer and place on baking sheet. Bake at 400 degrees until bubbly. Sprinkle Mozzarella cheese over top of each round before baking. No baking is necessary if you do not freeze the rounds. Simply sprinkle the Mozzarella cheese over the top of the rounds while the filling is hot. Makes about 3 1/2 doz.
Dissolve yeast in warm water. Sift dry ingredients into a large bowl; cut in shortening with a pastry blender. Add buttermilk and yeast mixture; stir until thoroughly moistened. Turn dough out onto floured board and knead 1 or 2 minutes. (No rising is required.) Roll dough out to 1/2-inch thickness and cut with a 2-inch biscuit cutter. Place on ungreased baking sheet; brush with melted butter and bake at 400° for 12 to 15 minutes or until lightly browned.
Cream butter and sugars. Add eggs and spices. Add sifted dry ingredients. Add peanut butter. Add nuts; form into a roll. Wrap in wax paper. Refrigerate several hours. Slice 1/8-inch to 1/4-inch thick. Place on ungreased cookie sheet. Bake at 375° for 10 minutes or until done.
In mixing bowl, cream shortening with 1 1/4 cups sugar and salt. Add egg and extract. Combine thoroughly. Gradually beat in evaporated milk. Add dry ingredients and beat thoroughly, scraping sides of bowl often. Chill 60 minutes. With wet hands, shape into 1-inch balls and roll in sugar. Place on greased cookie sheet about 2 inches apart. Bake at 350° for about 10 to 12 minutes or until cookies are golden brown. Remove from oven. Makes about 5 dozen.
Drain oysters; reserve liquid. Remove any shell particles. Set oysters aside. Lightly toss 1 cup of crumbs with melted butter. Add enough cream or milk to reserved oyster liquid to yield 2 cups liquid. Stir in salt and pepper. Line a shallow, buttered 2-quart casserole with 1 cup of unbuttered crumbs. Arrange 2 cups of the oysters on the crumbs. Pour 1 cup liquid over all. Sprinkle with 1/2 of the chopped onion. Dot with 1/2 of the butter. Repeat procedure. Top with the buttered crumbs. Bake at 350° for 25 to 30 minutes or until thoroughly heated.
Beat eggs until lemon colored. Beat in sugar and oil. Stir chocolate, vanilla and zucchini into egg mixture. Sift flour with salt, cinnamon, baking powder and baking soda. Stir into zucchini mixture. Add almonds. Mix thoroughly. Bake at 350° for one hour in 2 well-greased loaf pans. Turn out onto rack.
Blend well and spread in pie pan all ingredients, except shrimp and chili sauce. Cover with 1/2 bottle chili or cocktail sauce and crumble baby shrimp over top. Refrigerate and serve with crackers.
Split hot dogs lengthwise. Place in shallow pan. Make sauce of other ingredients and cook for 30 minutes. Pour over hot dogs and cook, uncovered, at 350° for 45 minutes.
Mix soup and broth together. Pour over chicken that has been placed in bottom of 9 x 13-inch pan. Place cut up boiled eggs over this. Mix together flour and milk. Add butter (or oil). This makes a thin batter on top. Bake until golden brown at 400°.
Spread mayo on slice of bread and fold over. Eat middle out and feed crust to doggie.
Heat oven to 375° (quick med). Beat eggs, sugar, salt, butter and corn syrup together with rotary beater. Mix in pecan halves. Pour into pastry. Line pie pan. Bake 40 to 50 minutes or until set and pastry is nicely brown. Cool. Serve cold or slightly warm.
Preheat oven to 350 degrees. Beat egg whites stiff. Mix in with spoon pecans, chips, sugar and vanilla. Line cookie sheet with foil and drop mixture by teaspoon onto foil. TURN OVEN OFF!! Place cookie sheet in oven and leave overnight.
Mix all but margarine and bread crumbs in a 1 1/2-quart greased casserole dish. Bake in a 400° oven for 25 minutes.
Mix 1/2 cup peanut butter with chocolate. Melt 1 1/2 cups peanut butter in a measuring cup in saucepan of water. Cut cupcake paper; place in pans. Put 2 tablespoons of chocolate in cups; let cool. Put 1 to 2 tablespoons of peanut butter on top, 1 tablespoon on to just cover peanut butter.
Cook carrots until almost tender. Drain and set aside. Chop onion and melt 3 tablespoons butter and salt. Add cream of celery soup, salt and pepper. Add around 3/4 can of water. Heat until warm. Place carrots in casserole pan. Pour soup mixture over. On top, add Mozzarella cheese. Melt 1/2 cup butter. Pour over bread stuffing, then put on top of Mozzarella cheese. Cover and bake at 350° for 45 minutes.
Mash tamales. Combine all ingredients and heat until cheese melts. Serve with chips.
Cream sugar, butter and flour. Add eggs, buttermilk and vanilla. Bake in unbaked pie crust at 425° for 10 minutes, then at 350° for 20 to 25 minutes.
Saute onion, garlic and red pepper until soft. Add ground beef and brown. In a casserole dish, add soup, tomato sauce and seasonings. Add meat mixture and stir well. If you are using left over cooked meat, just add it to the soup; do not cook again. Mash the potatoes and spoon over the soup and meat mixture around the dish, leaving a hole in the middle to let steam escape. Bake at 350° for 40 minutes; the potatoes should be browned and mixture bubbling.
Wash and separate cauliflower. Fry bacon until crisp; drain and crumble on top of cauliflower. To the bacon drippings, add remaining ingredients. Mix together and pour over cauliflower and bacon. Chill for 1/2 hour before serving.
Mix flour, salt, baking powder and herbs. Cut butter into small pieces and rub into dry ingredients. Stir in the sugar; add eggs to the milk and stir into mixture. Mix well; put into a greased and floured loaf pan. Bake at 350° for 45 minutes.
Sift flour, sugar, cinnamon, baking soda and salt. Beat eggs well. Stir in shredded carrots and oil into eggs. Add flour mixture and chopped nuts.
Cook macaroni according to directions on box. Mix all other ingredients together and toss with the macaroni.
In large bowl, toss together all ingredients until well combined. Cover; refrigerate at least 2 hours. Serves 6.
Stir together flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in dates. In a small bowl, mix buttermilk, egg and vanilla. Add buttermilk mixture to flour mixture and stir to combine.
Grease bottom only of a 10 x 14-inch baking pan (don't use a smaller pan). Mix pecans and coconut and sprinkle in bottom of pan. Prepare cake mix per package directions. Pour over top of nuts and coconut. Mix remaining four ingredients and dab over cake batter. Bake in 350° oven for 45 to 50 minutes.
In skillet over medium heat, cook bacon until crisp, stirring often. With slotted spoon, remove to paper towels. In drippings, over medium heat, cook green pepper, onion and garlic until tender crisp. Remove to bowl. In same skillet, brown ground beef. Add tomatoes with liquid, rice, water, seasonings and green pepper mixture. Heat to boiling. Reduce heat to low. Cover and simmer for 20 minutes until rice is tender. Stir occasionally. Sprinkle with cooked bacon.
Boil mushrooms for 10 minutes, reserve mushrooms and add butter to water used for cooking mushrooms. When butter melts, add flour and mix until ball forms off the heat. Add eggs, one at a time and beat well after each egg. Mix in cheese and reserved chopped mushrooms. Place on cookie sheet in two thin loaves and bake in 400° oven for 35 to 45 minutes. Serve hot or room temperature, sliced. Omit mushrooms entirely for traditional gougere.
Add all ingredients in a bowl, mixing well. Chill and serve. This is best if used the same day.
Pour first 3 ingredients into a 12 cup percolator. Place remaining ingredients in percolator basket. Perk through complete cycle of electric percolator. Serve with cinnamon sticks if desired.
Cut the top off bread, reserving top, scoop out the inside. Combine remaining ingredients and mix well. This will be a very stiff mixture. Fill the bread with the cheese mixture, replace the top and place on a cookie sheet. Bake at 350° for 1 hour and 10 minutes. Serve with tortilla chips or the bread you have scooped out. To save half the baking time heat the cheese mixture in a microwavable bowl in your microwave until cheeses melt and are thoroughly heated. Then pour into crust.
Mix sour cream, cream cheese, onions, olives, cheddar cheese and chiles. Spread on tortillas. Roll them up, jelly roll style. Wrap each roll in wax paper and refrigerate for several hours. Slice, like a jelly roll and serve. May have salsa on the side for dipping.
Boil the sugar, water, shortening, raisins and apples together for 5 minutes. When cool, add the remaining ingredients. Bake in a thick sheet in a slow oven.
Mix bananas and sugar. Use electric mixer; mix all dry ingredients together and add oil and eggs. Add banana and sugar mixture and vanilla. Stir in zucchini and nuts. Grease and flour 2 loaf pans. Bake 1 hour at 350°. Cool 10 minutes and turn out. Wrap in plastic wrap when cooled.
Break up angel food cake in 9 x 13-inch pan. Dissolve Jell-O in boiling water, add in defrosted strawberries. Pour mixture over cake. Fold 8 ounces Cool Whip into cake mixture. Refrigerate overnight. Top with 8 ounces Cool Whip to serve. Can be cut into squares or spooned out.
Sift dry ingredients. Add eggs and butter and stir. Mix in nuts and vanilla. Pour into 9-inch square pan. Bake in 350° oven for 25 minutes.
Mix shortening and sugar. Add eggs and molasses. Then add all other ingredients. Dough will be real thick. Make into balls. Roll in sugar and bake for about 8 to 10 minutes at about 350° or 375°.
Melt butter in a 15 1/2 x 11 x 2 1/2-inch jelly roll pan. Sprinkle German chocolate cake mix evenly over butter. Then sprinkle miniature marshmallows over the cake mix. Next, sprinkle butterscotch chips over marshmallows, and then coconut on top. Last, drizzle condensed milk over the top. Bake at 350° for 25 minutes.
Cook broccoli 5 minutes; drain. Combine soup, mayonnaise, beaten eggs, cheese and onion. Mix well and add broccoli. Put in greased baking dish. Sprinkle with crushed crackers. Dot with butter. Bake for 30 minutes at 350°.
Mix potatoes with the next 5 ingredients. Pour potato mixture into greased baking dish. Sprinkle on top more bacon bits, Parmesan cheese, minced onion, melted butter and paprika. Bake at 350° for 1 hour. Cool 15 minutes before serving.
Place mixture in large greased casserole dish. Bake at 350° for 1 hour, leaving cover off last 15 minutes. This may have meat added by using 1 pound browned ground beef and crumbling bacon over top.
Stir bread crumbs into milk or water. Mix well. Beat in egg and onion. Add salt, pepper, nutmeg and ground beef. Mix thoroughly. Divide meat mixture into 50 to 60 even portions. Shape into small balls. Melt butter in skillet. Add meat balls. Brown thoroughly, shaking pan occasionally to keep balls round. Add water. Cover skillet. Simmer 20 minutes. Yields 50 to 60 small meat balls.
Place all in a large pot and bring to a boil. Cover and simmer slowly over low heat at least an hour. Remove lid and cook down to thickness desired.
Mix chopped pretzels and melted butter. Spread in a 9 x 13-inch pan and bake at 400° for 10 minutes. Cool in refrigerator until set.
Make a sandwich cookie out of peanut butter and the Ritz cracker. Grate a block of almond bark into the top of a double boiler; melt on medium heat. When almond bark has melted, dip a cookie in with a fork. Bring cookie out, supported on the tongs of the fork. Gently tap fork on the edge of the pan to remove excess almond bark. Scrape bottom of fork tongs with another fork. Place cookie on wax paper to dry; tap fork on top of cookie to make a pretty design.
Mix eggs, sour cream, salt, corn and oil. Add corn meal, bell peppers, hot peppers and baking powder. Grease pan. Heat pan until hot. Pour half of mixture in dish. Sprinkle 1/2 of cheese over this; pour remainder of mixture over cheese. Bake at 350° for 30 minutes. Add remaining cheese on top and let melt.
Place apple juice concentrate in a saucepan and bring to a boil. Combine margarine, cornstarch and spices in a small bowl. Add small amount of apple juice; stir until well blended. Stir cornstarch mixture into apple juice. Pour over apples. Stir to coat all apple slices. Pour into unbaked pie shell. Place top crust over apples. Bake at 425° for about 30 minutes. Reduce temperature to 350° for 30 minutes longer.
Melt butter; mix with basil, salt and pepper. Pour over veggies. Sprinkle over veggies the Parmesan cheese (enough to coat them entirely). Bake at 350° for 40 minutes. Take out and cut any cheese slices to place on top. Return to oven for 10 minutes.
Mix flour and salt; cut in shortening. Combine remaining ingredients and stir into shortening mixture. Let stand a few minutes. Roll dough on floured board to desired thickness. Makes 4 (9-inch) pie shells.
In large bowl combine beef, cheese, bread crumbs, milk and egg; mix well and form into balls, about 20 balls. Brown in a large pan with oil. Cook and drain excess fat. Sprinkle flour over meatballs stirring gently to coat. On medium heat combine; tomatoes sauce and salt. Cook uncovered for 25 minutes or until sauce is desired thickness. Serve meatballs and sauce over cooked noodles.
Heat oven to 350°. Lightly grease 13 x 9-inch baking pan. Beat sugar, margarine, eggs and vanilla until smooth. Add one cup chocolate, melted. Mix well. Add flour, oats, baking powder, remaining 1 cup chocolate and nuts, mixing well.
Line 2 pie pans with pastry. Make crumbs by combining flour, sugar, salt and shortening. Dissolve soda in hot water and combine molasses. Add 3/4 cup crumbs, pour into pastry lined pans and top with remaining crumbs. Bake in very hot oven at 450° for 10 minutes. Reduce to 350° for 20 to 30 minutes more.
Dissolve sugar and Jell-O in hot water. Drain pineapple and add enough water to pineapple juice to make one cup. Add to Jell-O. Refrigerate until a little hard.
Beat egg yolks, vanilla, salt and water together until lemon colored. Stir sugar into flour; mix liquid and dry ingredients together. Knead on a floured board until surface blisters. Cut to 2-inch parallelograms and slit center from longest points of dough. Curl back tops to slit in opposite directions. Fry in deep hot pot until brown. Makes 3 dozen.
Cream the margarine or butter with the sour cream. Mix in the self-rising flour. Grease muffin tins or spray with no-stick. Fill small muffin tins about 1/2 full. Bake in 350° oven about 15 or 20 minutes. Check for browning to suit you.
Soften cream cheese, add other ingredients. Chill at least 1 hour. Roll in chopped pecans. Serve with assorted crackers.
Mix all ingredients. Bake at 350° for 20 to 30 minutes. Serve with corn chips.
Heat oven to 350°. Cook broccoli as directed on package; drain. Spread in ungreased rectangular baking dish, 13 x 9 x 2-inches. Layer ham and cheese over broccoli. Beat remaining ingredients with hand beater until smooth; slowly pour over cheese. Bake uncovered 1 hour. Makes 6 to 8 servings.
Cook hamburger meat and onion in skillet and drain. Brown bell pepper and smoked sausage in skillet; drain. Put all ingredients in crock-pot. Stir and cook for 5 to 6 hours on high or overnight on low.
Sift together and set aside 1 cup flour, brown sugar and salt. Cut in until fine crumbled shortening. Pat into greased 8-inch square pan. Bake at 350° for 15 minutes. Sift together and set aside 1/4 cup flour, baking powder and salt. Beat until very thick eggs and brown sugar. Add to flour mixture chocolate chips and vanilla. Spread over baked mixture. Bake at 350° for 45 minutes. Yield: 32 (2 x 1-inch) bars.
Combine all ingredients in a 2-quart saucepan. Bring to a boil, cut down heat and simmer for 20 to 30 minutes.
Cook zucchini, covered, in salted, boiling water until tender. Drain very well. Put in shallow baking dish. Beat together the egg, sour cream, salt, pepper and half of the cheese. Pour over zucchini. Dot with butter and sprinkle with remaining cheese. Bake at 400° for 15 minutes. Serves 4 generously.
Mix Jell-O and water until dissolved. Add pie filling, nuts and pineapple. Pour into oblong dish, set until firm. Whip sour cream and cream cheese. Add sugar and vanilla. Beat until it stands in peaks. Spread over Jell-O. Chill well. Sprinkle with nuts.
Mix all ingredients together and heat to boiling point. Makes 3 quarts or 24 punch cups. Garnish with orange slices, if desired.