HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown short ribs on all sides. Pour off excess fat. Combine all ingredients except onion and pour over browned ribs. Place sliced onion on top and cook slowly for 1 1/2 hours or until fork-tender. Skim off fat before serving. If desired, thicken with flour.
Place all ingredients, except nutmeg, in blender. Mix until smooth. Pour into serving glasses. Sprinkle with nutmeg.
Make sure cream cheese is at room temperature before mixing. Add sugar to cream cheese and blend. Add rest of ingredients. Refrigerate for 3 hours.
Mix yeast in warm water, mix dry ingredients and make hole in center. Add yeast mixture. Form into pretzels. Place on cookie sheet, brush top with beaten eggs. Sprinkle with salt. Bake at 425° for 12 to 15 minutes.
Prepare tea by combining bags with 2 cups boiling water. Allow to steep 10 minutes; remove tea bags. Cool to room temperature and refrigerate.
Beat egg whites until stiff. Add 3/4 cup sugar, salt and vanilla. Dip pecan halves into mixture and place on greased cookie sheet. Cook for 30 minutes at 250°. Turn oven off and leave in 30 minutes longer.
Clean, stem and chop spinach; salt lightly and cook, adding no water for 5 minutes. Cook the onion in butter and salt lightly. When soft, combine with the cheese, eggs, flour, basil and cottage cheese. Spread melted butter on a 9 x 13-inch baking pan. Place strudel leaf (filo) in pan and brush with butter. Keep layering dough, one on top of another, each with butter. When you have a pile of 8, spread on half of the filling. Continue with another stack of 8. Apply remaining filling. Pile as many more layers of filo and butter as your pan will allow. Fold excess dough down along the edges. Butter the top leaf and sprinkle with anise or fennel seed. Bake, uncovered, 45 minutes. Yields 3 dozen servings. Takes 1 1/2 hours preparation time.
Melt butter and sugar over low heat. Pour over crackers, then sprinkle with pecans. Let harden. Enjoy!
Drain beans and corn. If salsa is very juicy you may want to drain a little liquid off of it. Mix these ingredients in a bowl. Chop cilantro and add. Add a dash of lime juice for added tartness. Refrigerate 30 minutes before serving.
Combine beans and sasoningg mix; spread bean mixture in a 12 x 8 x 2-inch dish. Layer remaining ingredients in order listed. Serve with corn chips. Yields about 8 cups.
Beat the cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Pour in pie crust and chill for 4 hours until set. Cover with cherry pie filling.
Keep popcorn hot and crisp in slow oven. Butter sides of saucepan. Combine remaining ingredients except vanilla. Cook to hard ball stage (250°). Add vanilla. Pour slowly over hot popped corn, stirring just to mix thoroughly. Butter hands lightly; shape into balls. Makes 15 to 20.
Preheat oven to 350°. In large bowl, cream together sugar, shortening and eggs. Add flour, baking powder, baking soda, salt and cinnamon; blend well. Add remaining ingredients, stirring until well blended. Spoon batter into 3 (9-inch) loaf pans. Bake 1 hour or until well done. Let bread cool in pan for 15 minutes. Remove from pans and cool completely on wire racks. After completely cooled, can be frozen. Wrap in plastic first, then wrap in aluminum foil.
Combine all ingredients with tomato sauce and raw hamburg in skillet. Simmer on medium heat until hamburg is cooked (1/2 to 1 hour). Hamburg will become very fine. Add Frank's hot sauce to desired level of "hotness."
Combine cream cheese and mayonnaise in mixing bowl. Add remaining ingredients and mix until well blended. Chill. Serve with crackers or fresh vegetables.
Brown meat; drain. Add next 6 ingredients. Simmer 30 minutes. Cook noodles in salted water until tender. Combine cottage cheese with eggs, seasoning and Parmesan cheese. Spread 1/2 noodles in a 13 x 9 x 2-inch pan; spread 1/2 cottage cheese mixture over noodles. Add 1/2 Mozzarella cheese and 1/2 the meat; repeat. Bake at 375° for 30 minutes. Let stand 10 to 15 minutes.
Beat eggs slightly; add sugar, milk, vanilla and salt. Place 1-quart casserole dish in a baking pan on oven rack. Pour mix into dish. Pour boiling water into pan around dish about 1-inch. Slide rack carefully into oven. Bake at 350° for 45 minutes or until knife comes out clean.
Mix all ingredients. Bake in loaf pan, sprayed with nonstick cooking spray, for 1 hour. Serves 8 to 10.
Combine all ingredients, except cheese and potato chips. Toss lightly. Pile in baking dish. Sprinkle with grated cheese and potato chips. Bake in a 450° oven for about 10 minutes.
Mix together. Add and mix with potatoes. Can be stored in refrigerator for 2 weeks. Also good on cucumbers.
Cut onion and pepper into small pieces. Combine with ground beef in skillet. Brown hamburger. Drain off grease. Put back in skillet and add jar of chili sauce and a little ketchup. Mix together and cook on low heat for about 30 minutes. If it gets dry, add more ketchup.
Prepare sauce first and put in crock-pot to simmer while preparing meatballs. Turn crock-pot to high while preparing sauce. Put all ingredients in pot; stir together well. Leave simmering until meatballs are ready.
Mix all ingredients together. Pour into greased 9 x 13-inch pan. Bake 1 hour at 350°. To be served hot as a vegetable.
Boil, peel and dice potatoes. Fry bacon to crisp. Reserve fat to make dressing. Add bacon to potato. Mix remaining ingredients in bacon fat; cook until thick and glossy. Pour over potatoes. Makes six 1/2-cup servings.
Wash the cucumbers thoroughly; drain. Cut unpeeled cucumbers into 1/4-inch slices. In a large bowl, combine the cucumber slices, onions, garlic and salt; cover with the crushed ice or ice cubes. Mix thoroughly and let stand for 3 hours. Drain off the liquid and remove the garlic. Combine the sugar, spices and vinegar and heat just to a boil. Add the cucumber and onion slices; simmer together for 10 minutes. Pack loosely in clean, hot pint jars, leaving 1/2-inch of headroom; remove air bubbles. Adjust lids; process in boiling water bath (212°F/100°C) for 10 minutes. Remove. Complete seals, if necessary.
Saute onion in oil; remove. Brown ground chuck, stirring often. Add soups, mushrooms and salt. Cook rice in boiling salt water.
Cook onion in margarine until tender. Blend in flour and seasonings. Gradually add milk, stirring until thickened. Stir in ham and 1/2 cup cheese. Mix all together and put in casserole. Top with remaining 1/2 cup cheese. Bake at 350° for 25 minutes.
Combine dry ingredients. Stir in milk, egg and 1 teaspoon vegetable oil. Insert wooden skewer in each hot dog. Dip in batter, coating completely. Deep fry at 325° until golden, about 2 minutes. Drain on paper towels. Serve hot.
Combine all ingredients and pour into a greased baking dish. Top with Pepperidge Farm dressing mix that has been mixed with 1 cup butter. Bake 30 minutes.
Combine crumbs, peanuts, sugar and peanut butter using a whisk or pastry blender. In a small saucepan, melt the chocolate chips and milk over low heat, stirring constantly until smooth. Remove from heat. Add vanilla. Set aside 1/2 cup. Pour remaining chocolate mixture over crumb mixture and stir until well blended. Spread evenly in greased 9-inch square baking pan. Frost with reserved chocolate mixture. Chill for 1 hour.
Cream butter and sugar; beat in egg. Stir in milk, lemon juice, pineapple with syrup and finally, the chopped nuts. Mix all dry ingredients and add. Stir just until all ingredients are dampened and evenly blended. Put into a well-greased 9 x 5-inch loaf pan. Line bottom of pan with greased paper. Bake at 375° for 55 minutes.
Combine contents of rice and seasoning packets, water and 2 tablespoons butter in medium saucepan. Bring to a vigorous boil. Stir in asparagus. Reduce heat; cover and simmer until all water is absorbed about 5 minutes. While rice simmers, melt remaining 2 tablespoons butter in 10-inch skillet over medium-high heat. Add shrimp, garlic and salt. Stir-fry until shrimp are opaque, about 3 to 4 minutes. Stir in lemon juice. Stir lemon peel into cooked rice and sprinkle with carrot, if desired. Serve shrimp alongside rice. Serves 4.
First to make this cake you must read your Bible. Each ingredient is mentioned in a verse from the Bible. Feed the soul as well as the body. Follow King Soloman's advice for making a good boy and you will have a good cake, Proverbs 23:14. Bake in a slow oven, Leviticus 2:4 (325°). If you prefer a frosting, caramel will enrich the flavor.
Cook pasta until tender; drain. Stir in French dressing while warm and chill in refrigerator. Add in rest of ingredients and chill.	May garnish with dill weed. Serves 6.
Beat eggs thoroughly with sugar, salt, corn syrup, maple syrup and melted butter or margarine. Add chopped walnuts and mix thoroughly. Pour into unbaked pie shell. Bake at 350° for 50 minutes or until knife inserted comes out clean. Cool completely before cutting. Serve with whipped cream.
Brown sausage and onions. Prepare chicken gravy as directed. Add all ingredients except cheese. Remove the stems from and clean mushrooms. Fill with meat mixture and top with cheese and bake at 400 for 10 to 15 minutes.
In a large saucepan, mix eggs, milk and 1/3 cup sugar. Cook and stir over medium heat until mixture coats metal spoon. Remove from heat. Cool quickly. Place pan in sink or bowl of ice water and stir for 1 to 2 minutes. Stir in rum, bourbon and vanilla. Chill 4 to 24 hours.
Beat egg whites to soft peaks, gradually adding sugar. Mix together baking powder, cracker crumbs, pecans and vanilla. Fold into beaten egg whites. Pour into a greased 9 inch pie plate. Bake at 350 degrees for 30 minutes. Serve with whipped cream or ice cream. Serves 6-8.
In 12-inch skillet over medium heat, cook frankfurter slices until lightly browned, stirring occasionally. Remove frankfurter slices to bowl. In same skillet over medium heat in hot salad oil, cook green peppers, onions, oregano, salt and pepper until vegetables are tender, stirring frequently. Add frankfurters; toss gently. Heat through. Makes 4 servings.
Mix cheese and onions (keep out a little cheese to top enchilada with). Next, heat the enchilada sauce. Dip the tortillas in sauce to soften. Fill with cheese-onions and roll up. Place them, seam side down, in a glass baking pan. Pour the rest of the enchilada sauce over and sprinkle remaining cheese on top. Bake at 350° until heated through and cheese is bubbly.
Combine salt and milk. Dip fish in milk, then roll in dry crumbs. Place portions in a well-greased baking dish and drizzle with melted butter. Place baking dish on top shelf of preheated 500° oven and bake 10 to 12 minutes or until portions flake easily when tested with a fork. Makes 4 to 6 servings.
In casserole dish, rub sides and bottom with butter. Layer potatoes, salt, pepper, garlic and butter dots until dish is almost full. Pour heavy cream over potatoes until almost covered. Bake for 1 1/2 hours at 325°. Turn heat up last 10 minutes to 400° to brown top. Serves 6.
Cook bacon until crisp; drain and save drippings. Brown hamburger in bacon drippings. Combine water, gravy mix, salt, pepper and chili powder into meat. Add cubed potatoes; cover tightly and simmer 20 minutes. Add green peppers, corn and kidney beans; cover and cook until vegetables are tender. Crumble bacon and sprinkle over top. Add and remove ingredients to accomodate your taste.
Pour uncooked rice into 9 x 13-inch dish. Top with chicken breasts. Mix soups and water together. Pour over chicken. Cover and bake at 350° for 1 hour and 45 minutes.
Boil chicken; cool and separate meat from the bone. Separate also the broth from the chicken. Cut up the chicken into bite sized pieces. In a large bowl, add in the plain flour, ice water slowly and salt. Add to this the Crisco, until well blended into a pie crust dough. Roll out the dough with a rolling pin and cut into strips about 1/2-inch wide and pan length long.
In a large dish, add boiling water to jello. Add buttermilk, crushed pineapple and marshmallows. Chill.
Beat cheese, mayonnaise, lemon juice and salt until smooth. Add pineapple, nuts and bananas. Stir in whipped cream and cranberry. Pour into loaf pan and freeze.
Brown meat with seasoned salt. Cook 15 minutes. Add tomato sauce; cook 30 minutes. Add paprika, onion powder, cayenne, jalapeno powder, beef base, beef broth, chicken base, chili powder and 1/2 teaspoon salt. Cook until meat is tender, then add remaining ingredients. Cook until meat is done.
Brown beef and drain. Add soup, mushrooms, onions and Worcestershire sauce to beef. Cut bread dough into 8 pieces. Form into balls (flour board and hands), then pat into 5-inch diameter circles. Place 3 to 4 tablespoons beef mixture in center, then pull all dough edges to center and pinch together tightly. Place buns, smooth side up, on greased baking sheet. Make steam vents with knife or scissors. Bake for 35 minutes at 375°, or until well browned.
Put oil in heavy pan. Add flour and slowly brown well for roux. Add onion, bell peppers, celery and garlic. Cook until transparent. Add crawfish tails and cook about 30 minutes. Serve over rice. Sprinkle green onions on top.
Preheat oven to 400 degrees. Dip chicken in egg, then into the bread crumbs. Coat well. Arrange chicken in a 9 X 13 glass baking dish and bake for 20 minutes.
Spread refried beans on a platter. Mix sour cream and taco seasoning; spread over beans. Sprinkle lettuce, onion, jalapeno chips and cheese over mixture. Cut tomatoes in half and garnish. Let chill 4 to 6 hours. Serve with chips and salsa.
Beat eggs, milk, salt and onion powder together. Fold in cheese and dried beef. Add green pepper, if desired. Bake 40 to 45 minutes at 325°.
Combine potatoes, celery, onion, water, bouillon cubes, salt and pepper in a saucepan; cook over medium heat until vegetables are tender, about 15 minutes. (Most of the liquid will be absorbed.) Add milk and butter; heat thoroughly. Serves 4.
Combine softened Velveeta cheese and butter. Stir flaked crabmeat into cheese and butter mixture and set aside. Toast white bread on one side (in broiler or oven). Heap cheese and crabmeat mixture on untoasted side of bread. Place under broiler until bubbly. Watch carefully!
Mix all together. Roll into 3-inch logs. Roll in powdered sugar. Wrap in Saran Wrap. Chill for several hours. Slice in 1/2-inch slices.
Mix all ingredients. Serve with apples, brushed with lemon juice to prevent browning.
Mix all ingredients well and spread into a 13 x 9-inch pan. Bake at 350° for about 25 minutes or until slightly brown. Cool.
Preheat oven to 300°. In a heavy gauge saucepan, combine butterscotch morsels, corn syrup and butter. Cook over medium heat, stirring occasionally, until mixture boils. Place popcorn and nuts in a large greased roasting pan. Pour butterscotch mixture over popcorn; toss to coat well. Bake at 300° for 45 minutes, stirring frequently. Remove from oven; stir every 10 minutes until slightly cooled. Cool completely. Store in airtight container. Makes about 3 1/2 quarts.
Put ribs in a single layer in large, shallow casserole. Pour soy sauce over meat and sprinkle with garlic. Pour juices from canned pineapple into pan with ribs. Reserve pineapple chunks. Sprinkle with coriander. Bake at 325° for 1 1/2 hours or until ribs are very tender, basting occasionally. Remove ribs onto platter.
Boil macaroni in 1-quart saucepan and steam broccoli. Drain and mix with tuna in bowl. Grate cheese and spread pinch of garlic over mix. Stir and place in casserole dish with cover. Place in oven preheated at 350° for 15 to 20 minutes. Take out and put on cooking rack. Garnish with parsley and serve. Will feed 6 to 8 adults.
Slice or chop cabbage. Press down into clean jars. Add per quart: 2 teaspoons salt, 1 teaspoon vinegar and 1 teaspoon sugar. Fill with cold water and seal with lids. Place in dark cool room. A little of the water will seep out. Takes about 2 weeks to pickle.
Place peaches with juice in a 9 X 13-inch pan. Sprinkle dry cake mix over peaches. Sprinkle on nuts, then coconut. Melt margarine and pour over other ingredients. Bake at 350° until bubbly (20-25 minutes).
Place raisins and water in small saucepan. Bring to boil; boil for 2 minutes. Cool slightly and add soda to pan; mix. Set aside.
Boil chicken until tender. Parboil broccoli. Place broccoli in bottom of an oblong baking dish. Place chicken on top of broccoli. Mix soup, mayonnaise, curry powder and lemon juice. Pour over chicken. Sprinkle shredded cheese over sauce. Sprinkle bread crumbs on top. Bake entire entree at 350° for 30 minutes.
Sift flour and sugar together. Add eggs, 1 at a time. Add milk, vanilla and melted butter last. Mix by hand; do not use electric mixer. Pour into 2 pie crusts and bake at 350° for 1 hour or until firm. A really simple egg pie that comes out fine every time.
Sprinkle crushed cookies into bottom of 9 x 13-inch pan. Pour 1/2 cup oleo over crumbs and freeze. Combine remaining ingredients except for ice cream and boil for 4 minutes. Cool and pour over ice cream. Top with Cool Whip. Sprinkle with nuts and freeze. Makes 10 to 12 servings.
Mix all ingredients and cook until cheese melts. Bake 40 to 45 minutes at 350°.
Fill champagne flutes 1/3 full with cranberry-raspberry drink. Fill to the top with your favorite champagne for a beautiful holiday drink.
Boil whole chicken until tender (approximately 1 hour). Let cool. Cut into 1-inch pieces. Reserve broth. Discard skin and bones. Break spaghetti into 1 1/2-inch pieces and boil until tender (approximately 10 minutes). Saute mushrooms in melted butter. Add chicken soup and sour cream until creamy. Combine soup mixture, chicken and spaghetti; stir in Beau Monde. Spoon mixture into buttered casserole dish and sprinkle with Parmesan cheese. Add 1 cup broth on top to keep from drying out. Bake at 300° for 45 minutes. Yields 8 servings.
Wrap each bread stick with a slice of bacon "Barber Pole Fashion". Place about 10 sticks in microwave pan lined with paper towel and cover with paper towel. Cook on High for 5 to 7 minutes, turning once during cooking. Place on clean paper towel to cool and get crisp.
Cream Crisco, sugar and oleomargarine. Add egg yolks one at a time to this mixture. Mix together soda and buttermilk and let stand for	a few	minutes. Add alternately to creamed mixture flour and buttermilk. Add pecans and coconut. Fold in egg whites. Beat egg whites stiff before folding in. Bake in	3 round greased and floured cake pans. Bake at 325° until done.
Using yellow cake mix, follow directions on box. Add coconut flavoring to mix. Bake in 9 inch x 13 inch pan at 350 degrees.
Crumble chocolate wafers in blender. Mix with 1/4 cup butter and pat into pie pan. Bake 8 minutes at 350°. Cool. Melt 1/4 cup butter in saucepan. Stir in lemon juice, sugar and salt. Stir to dissolve. Pour half of lemon mixture into eggs. Return eggs to rest of lemon mixture and cook over medium heat until thick. Cool. Place half of ice cream in cookie crust. Freeze. Place half of lemon mixture in crust. Freeze. Repeat layers. Freeze. Garnish with cookie crumbs or chocolate curls. Let stand 10 minutes at room temperature before serving.
Preheat oven to 350°. In a large saucepan, bring squash to a boil in an inch of water. Add onion and cook, covered, over moderately high heat for 10 minutes, until squash is tender. Drain; coarsely mash squash and onion. Add 1/2 tablespoon of margarine, egg white, half of the cracker crumbs, nutmeg and pepper and stir until blended. Coat an 8 x 8 x 2-inch baking pan with cooking spray. Spoon squash mixture into pan; smooth with spatula.
Combine all ingredients in slow cooker. Add enough water to cover all ingredients. Cover. Cook on high 30 minutes, and then on low 6 hours. Serve while hot. Yield: 4 to 6 servings.
Grease a square pan (9 x 9 x 2-inch). Mix baking mix, milk, 3 tablespoons sugar and margarine. Spread in the pan; arrange peach slices on top. Mix 1/4 cup sugar and the cinnamon; sprinkle over peach slices. Mix sour cream and egg; drizzle over top. Bake at 375° for 35 to 40 minutes or until toothpick comes out clean. Serve warm and, if desired, with whipped cream.
In a 5-quart Dutch oven, mix all ingredients and simmer until vegetables are tender. Serve with cornbread or crackers.
Cook linguini according to directions. Drain. Rinse with cool water. Combine all ingredients, except 4 ounces Mozzarella cheese. Mix well. Bake in a 9 x 13-inch pan at 350° for 20 minutes. Place remaining Mozzarella cheese on top and bake an additional 10 minutes.
Soften butter; add ingredients in order named. Mix thoroughly. With hands, form into crescent shapes. Bake slowly in a 300° oven until golden brown. While still warm, sift powdered sugar over them generously.
Bake cake according to directions on box. Cool. Slice layers to make 4 layers. Mix sugar, sour cream, flavoring and 1 1/2 packages coconut. Place between layers only. Mix 1/2 package coconut with Cool Whip and cover sides and top with mixture. Let stand at least 24 hours. Will keep at least a week in refrigerator.
Beat together the first five ingredients. Sprinkle with garlic salt. Chill. Then roll in ball and sprinkle with nuts.
Mix cream cheese, Cool Whip and powdered sugar together. Mix pudding as directed on package. Grind Oreo cookies. Layer; start with cookies, pudding, then cream cheese mixture and so on.
Soak wheat in water overnight. Combine milk, salt, shortening and molasses in a mixing bowl. Sprinkle yeast over warm water. Let stand 5 minutes. Stir to dissolve. Add soaked wheat and dissolved yeast to milk mixture. Add 3 cups flour and beat 2 minutes until smooth. Add enough remaining flour to make a stiff dough.
Combine cheese and place in large glass baking pan. Spread jalapenos on top; set aside. Mix flour, milk and eggs well. Pour mixture over top of cheese and peppers. Bake in preheated oven at 350° for 30 minutes. Let cool and cut into squares. Serves 10 to 12.
Mix jello and hot water. Add 1 cup pineapple juice. Let thicken and then add remaining ingredients. Garnish with thin slices of honeydew melon.
Boil carrots for 15 minutes in salt water until tender. Drain. Bring Mazola oil, vinegar, sugar and tomato soup to a boil. Arrange alternate layers of carrots, onion and bell pepper. Pour tomato mixture over. Let set in refrigerator for 1 to 2 days.
Mix oats and boiling water together; set aside to cool. Cream together oleo, brown sugar, sugar, eggs, salt and cinnamon; add oatmeal mixture and blend well. Add flour and soda. Bake at 350° for 35 minutes.
Season shrimp with salt, pepper, cayenne and garlic. Set aside. Melt margarine in heavy pot. Add vegetables and garlic (if using fresh) and cook slowly, uncovered, until onions wilt. Add shrimp. Simmer 20 minutes. Dissolve cornstarch in water. Add this to shrimp and then add soup. Cook 15 minutes, stirring often. Serve with rice.
Cook bacon until crisp. Drain and crumble. Set aside. Combine cornmeal mix, flour, onion and bacon. Make a well in center of mixture. Add egg, buttermilk and 2 tablespoons bacon drippings. Stir just until moistened. Pour oil into Dutch oven. Heat to 375°. Drop batter by tablespoon into oil. Fry a few at a time, turning once, to golden brown. Drain on paper towels. Serve immediately. Yield: 20 hush puppies.
Cream butter, oil and sugar until smooth. Add eggs, one at a time. Add flour, salt, soda and buttermilk. Mix well. Add nuts and coconut. Divide into 3 layers. Bake at 300° until done.
Layer chicken, then broccoli in casserole. Combine soup, mayonnaise, lemon juice and curry powder. Spread over chicken and broccoli. Top with cheese, bread crumbs and butter. Bake at 350° covered 20 minutes, uncovered 10 minutes for a total of 30 minutes.
Grind squash and onion together. In a bowl mix with salt and let stand overnight. Drain and rinse well. Chop pepper. Add to vegetables. In pan, combine all ingredients except vegetables. Bring to a boil, then reduce to a simmer for 10 minutes. Add vegetables. Heat to a full boil. Pour in jars and process for 10 minutes.
Mix sugar, cocoa, milk and margarine. Bring to a boil and let boil for 1 to 2 minutes. Remove from heat. Add peanut butter and vanilla. Add oatmeal. Drop onto waxed paper with teaspoon. Makes 5 dozen.