HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 250°. Mix first 5 ingredients. Mix next 2 ingredients. Brush both sides of 4 slabs of baby-back ribs or 3 slabs of pork spare ribs with mustard then sprinkle with dry rub. Place on upper-middle oven rack. Place pan under ribs to catch drippings. Roast 2 to 3 hours for spare ribs, 1/2 to 2 hours for baby-back ribs.
Mix together dry ingredients. Stir in walnuts and cranberries. Combine eggs, orange juice, water and oil. Add to flour mixture. Stir until moist. Pat into a greased loaf pan and bake at 350° for 50 to 60 minutes.
Grease and flour two 9-inch round baking pans. In large bowl with mixer at low speed, beat first 10 ingredients 2 minutes, scraping bowl frequently or beat vigorously 300 strokes by hand. (Batter will be very thick.) With spoon, stir in apples, raisins and nuts. Spoon batter into pans. Bake in 350° oven 45 minutes or until tester inserted in center comes out clean. Cool in pans 10 minutes. Remove; cool. Fill and frost with 2 cups whipped cream.
Mix flour, salt, dry mustard and egg yolk together. Stir in vinegar, then add milk. After cooked and cooled, beat up 1 egg white and fold in.
Cream butter to consistency of mayonnaise; add sugar gradually while continuing to cream. Add eggs 1 at a time, beating well after each addition. Add vanilla; beat until light and fluffy. Measure and sift flour, salt, baking powder and baking soda. Add to creamed mixture alternately with sour cream beginning and ending with dry ingredients. For 3-inch cookies, drop by heaping teaspoons on well-greased cookie sheets well apart. With spatula, flatten into circles about 2-inches in diameter. For super size 5-inch cookies, use 1/4 cup measure of batter for each cookie. Flatten into circles 4-inches in diameter. Sprinkle with cinnamon and sugar. Bake at 400° for 10 to 12 minutes. Makes about 30 (3-inch) cookies or 18 (5-inch) cookies.
Microwave on High chocolate chips, peanut butter and oleo for 1 minute. Stir and add vanilla and cereal. Place 1 1/4 cups powdered sugar in paper grocery bag. Add mixture; shake. Place on waxed paper.
Blend and beat cream cheese and sugar. Add the remaining ingredients. Mix well. Put in a bread pan and freeze. Slice to serve.
Prepare cornbread according to package directions. Cool, then crumble. Combine all ingredients and mix well. Chill at least 2 hours.
Sift dry ingredients. Cream butter and sugars until light and fluffy. Add vanilla and add eggs, one at a time, beating after each egg. Add dry ingredients alternately with buttermilk. Put into greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 45 minutes or until center is done.
Let dates set 2 to 3 minutes in 1 cup boiling water and drain. Shape into balls; let set in refrigerator. Roll in coconut or melt 1 stick of wax and 1 package chocolate bits and dip them.
Combine all ingredients and bake until hot and bubbly, about 20 to 25 minutes in a 350° oven. Serve on crackers or bread, or with cut up fresh vegetables.
Crush cookie sand mix with soft ice cream. Pour into an 11 x 13-inch dish and freeze.
Grease and lightly flour two 8 x 1 1/2-inch round baking pans; set aside. In a saucepan, heat chocolate and water until chocolate melts; cool. Stir together flour, baking soda and salt. In a mixer bowl, beat butter or margarine on medium speed of electric mixer about 30 seconds. Add sugar and vanilla; beat until fluffy. Add egg yolks, one at a time, beating on medium speed for 1 minute after each. Beat in chocolate mixture. Add dry ingredients and buttermilk alternately to beaten mixture, beating after each addition. Fold in egg whites.
Dissolve Jell-O in hot water. Add cold water. Let this set until it begins to thicken. Add mashed bananas, pineapple and frozen strawberries. Pour half of this mixture into a large mold rubbed with mayonnaise. Spread sour cream and let set for a few minutes, then pour the other half of the Jell-O on top of the sour cream. Cut in squares and serve on lettuce leaf. Refrigerate overnight, if possible.
Cream shortening with sugar. Blend in applesauce, raisins and pecans. Sift together the flour, salt, cinnamon, allspice, cocoa and soda; add to cream mixture. Blend well. Pour into 3 greased and floured layer pans. Bake at 350° for about 30 minutes, or until cake tests done. Frost with frozen coconut and a white frosting.
In a bowl, combine pudding and pineapple juice. Stir until thickened. Fold in pineapple, oranges and bananas. Refrigerate until serving time. Garnish with whipped topping. Serves 6.
Mix dry ingredients and add vinegar. Make a paste. Add rest of the vinegar and cook. If too thick, add a little more vinegar and water to taste. This can be doubled if needed.
Blend first 4 ingredients by mixer for 2 minutes. Add eggs, milk and vanilla. Blend by mixer for 2 minutes. Bake at 375° for 25 minutes.
Stir over low heat until sugar is dissolved. Arrange rolls in Bundt pan. Sprinkle with butterscotch pudding (not instant). Pour melted mixture over rolls. Cover tightly with foil. Let stand overnight on counter. Bake in morning at 350° for 30 minutes. Let stand 5 minutes before removing from pan.
Combine ingredients and mix them up. That's it! If it's not hot enough, add more jalapenos.
Mix the first 2 ingredients, then stir in everything else. Grease and flour 2 loaf pans. Bake 1 hour at 350°.
In a large cast iron skillet, brown ground beef. Add onion and Ranch Style beans. Simmer 10 to 15 minutes over low fire. Place a handful of tortilla chips on a plate. Top with meat and bean mixture, then cheese and then all of the rest. Be creative. Make it like you like it!
Heat oven to 325°. In large bowl, combine cake mix and butter at low speed until crumbly. Reserve 1 cup crumb mixture for topping. Press remaining mixture in bottom and 1 1/2-inches up sides of ungreased 9 or 10-inch spring-form pan. If necessary, use floured fingers to press dough in pan.
Grind fish several times and add a little milk slowly. Add beaten eggs. Beat until light and smooth, then add salt, nutmeg and cornstarch. Work good together. Make into small balls, either fry in butter or boil in water.
Mix Bisquick, sugar, cinnamon, nutmeg, egg, milk and chopped nuts together. Fold in pie filling (any kind). Grease and flour an 8 x 12 pan. Spread mix evenly. Bake at 350° for 45 minutes. Cool. Serve with Cool Whip or ice cream.
Mix well and bake in pie shell till center is set. Cook 45 minutes at 325 degrees.
Brown sausage. Drain. In large skillet, combine sausage, green pepper, onion and garlic. Cook 5 minutes. Add tomatoes and seasonings. Pour in black-eyed peas including liquid. Cover and simmer slowly for 20 minutes. Serve with grated cheese on top.
Mix sugar, milk and margarine in saucepan. Bring to a boil for 5 minutes. Take off stove; blend in the rest of the ingredients. Pour in baking dish to cool and then cut in squares.
Place ham slices on rack in an open roasting pan. Bake in slow oven (325°) 15 minutes. Drain pineapple, reserving liquid. Combine cornstarch, brown sugar and cinnamon. Add reserved liquid and cook, stirring constantly until thickened and clear. Stir in pineapple and carrot. Spread mixture over ham slice and continue baking for 15 to 30 minutes longer.
Melt chocolate chips, peanut butter and butter in microwave. Mix in cereal and sugar. Put 10x sugar on at once. Cereal will separate.
Combine the yogurt, mayonnaise and ginger. Cover and refrigerate. Cut the asparagus into 1-inch strips. Cut the oranges into 1/2-inch slices and then into quarters. Separate the onion slices into rings and combine with asparagus.
Brown beef, onion and celery. Mix together all ingredients, saving a few noodles to spread on top. Bake 45 minutes in a 350° oven. Serves 6 to 7.
Cream shortening and sugar. Beat in eggs. Add sifted dry ingredients and buttermilk. Mix well. Pour batter over nuts and fruit and mix thoroughly. Drop from teaspoon on baking sheet and bake at 325° for 20 to 25 minutes. These keep well and can be frozen. Makes a lot but are delicious.
Over low heat, melt butter and chocolate. Set aside. Beat eggs until light. To eggs, add syrup, sugar, salt and vanilla. Now add slightly cooled chocolate mixture. Mix and pour into pie shell. Bake at 350° for 25 minutes. Don't overbake! Pie should shake like custard, so it won't be stiff when cooled. Delicious served warm with vanilla ice cream. Tastes like a hot fudge sundae.
Mix all ingredients together. Pour into small greased baking dish. Bake at 350° for 1 hour.
Utensils: 1 large pot, 1 long spoon, 2 to 3 sharp knives, 1 tripod, 1 easy chair, firewood, matches, 2 to 3 Assistant Scoutmasters, 1 rope with hook and 1 skillet.
Place the potatoes, carrots, onion, celery and meatballs in a 5-quart slow cooker. In a bowl, combine the remaining ingredients. Pour over meatball mixture. Cover and cook on low 9 to 10 hours or until the vegetables are crisp-tender.
Alternate cabbage, onion and green pepper in layers in a bowl with tight fitting lid. Cover top of ingredients with 1 cup sugar, 1 tablespoon plus 1 teaspoon sugar, salt and vinegar. Mix together vegetable oil, celery seed and dry mustard seed. Stir and bring to a boil. Pour over cabbage immediately. Cover with lid and let set, usually about 4 hours or overnight. Keeps for weeks in the refrigerator.
Take Cheez-Its crackers and grind into crumbs. (Use grinder, food processor or mallet and bag for crackers.) Needs to be fine. Take chicken breasts and pound as flat as possible. Dip chicken in sour cream mixed with seasoned salt, then roll in Cheez-It crumbs. Then take chicken and roll it up. Place on cookie sheet. Bake at 350° for 1/2 hour.
Rinse meat and tenderize both sides. Put in crock-pot and add onion soup mix and cup of water over that. Add all the soups. Cook on low in crock-pot for 8 hours or in oven at 350° for 2 hours. Best served with rice.
Combine Greek seasoning and paprika with oils and vinegar in a small bowl. Mix well. Add mushrooms and marinate for several hours. Add onion, tomatoes, avocado, celery and parsley. Chill 1 hour before serving. Add olives. Serve in bowls lined with lettuce leaves. Serves 4.
Lightly grease and flour 3 (8-inch) cake pans; set aside. Combine all ingredients in large mixing bowl. Blend until moistened; beat at medium speed for 4 minutes. Spread batter evenly in three prepared pans. Bake at 350° for 20 to 25 minutes. Cool on wire racks.
Sift the dry ingredients together. Cream the shortening with the sugar and add egg. Alternately mix the sifted mixture and the applesauce and chocolate chips with the cream mixture. Bake at 375° for 15 minutes.
Preheat oven to 350°. Melt margarine in a 9 x 13-inch pan, greasing entire pan. Mix together all the ingredients. Pour into pan, mixing margarine into batter. Bake for 45 minutes until brown on top and crusty at edges.
Brown meat and onion. Add remaining ingredients. Cook on low heat in crock-pot for 6 to 8 hours. Serve with cornbread and salad.
Cook seasonings until transparent. Mix cornstarch and milk together and add to seasonings, stirring constantly. Cook 2 to 3 minutes. Add crabmeat and season. Mix cornflake crumbs and mayonnaise together and mix with crabmeat mixture. Pour into buttered casserole dish and top with cracker crumbs. Bake at 350° for 20 to 25 minutes. Serves 4.
Cream butter and cream cheese together. Slowly sift in confectioners sugar. Stir in vanilla and lemon juice.
Mix flour, meal, sugar, mustard and onion together. Combine egg and milk; mix with dry ingredients. Roll hot dogs in the dough mixture; fry in deep fat until golden brown.
Chill rice in refrigerator. In Farberware electric wok, add 1 tablespoon of oil. Set heat control dial at 200°. When light goes out, add egg and scramble. Remove and set aside. Turn heat control dial to 250° and add remaining oil, onions and garlic. Stir-fry about 1 minute. Stir in shrimp and water chestnuts; cook cold rice and soy sauce until well mixed, then stir in peas, carrot and egg. Stir constantly until hot. Makes 4 to 6 servings.
Brown ground beef. Drain off fat. Add garlic, bay leaf, basil, salt, tomatoes and tomato paste. Add tomato juice to make consistency of spaghetti. Simmer one hour, uncovered. Remove bay leaf and garlic. Cook noodles.
Melt shortening and set aside to cool. Beat eggs and set aside. Sift all dry ingredients together. Mix brown sugar, shortening, eggs and molasses. Mix with dry ingredients. Add buttermilk. Mix well and pour into an 8 x 8 baking dish. Bake at 350° for 25 minutes.
Blend cottage cheese with wire whisk. Sprinkle dry orange gelatin over mixture. Add oranges and pineapple. Fold together. Refrigerate overnight. Serves 12.
Add gelatin to water, set aside. Put yolks in double boiler, stir in 1/3 c. sugar, lemon rind and juice. Cook, stirring over boiling water 5 minutes or until thickened. Stir in gelatin until melted. Remove from heat. Beat egg whites and salt until they form peaks. Slowly add 1/2 c. sugar, while beating stiff. Gently fold in hot mixture. Turn into shell, chill. Can be served with whipped cream.
Grind all vegetables with crawfish tails in food processor. Add eggs, salt and pepper to taste. Add bread crumbs and mix well. Form into patties, then drench in flour (I prefer flour) or fish fry. Deep fry until brown. Serves about 10.
Make rice. Brown meat until done. Mix with rice and simmer to mix the flavor. Put grated cheese over top of rice and steak. Serves 4.
Combine first 3 ingredients and bring to a hard boil. Pour over jello, stir until dissolved. Add pineapple and juice. Allow to cool and add Coke. Pour into a large mold and chill overnight. Serves 10 to 12.
Preheat the oven to 325°. In mixing bowl, cream the Crisco and sugar thoroughly. Add eggs, beating after each one. Blend remaining ingredients alternately, beating thoroughly after each addition. Pour batter in greased and floured 10-inch tube pan. Bake for approximately 1 hour. Cool on wire rack. Remove from pan.
Saute pork and shrimp until browned. Add garlic and onion. Fold in vegetables (except cabbage) and cook 5 to 10 minutes. Add cabbage; cook 5 more minutes. Serve.
Mix ravioli with sour cream. Cut thawed broccoli lengthwise. Put a layer of spears on bottom of dish. Pour ravioli mixture on top. Garnish with reserved broccoli. Sprinkle cheese over top. Bake at 375° about 20 minutes.
Cream butter and shortening. Gradually add sugar and eggs; beat well. Add flour and milk alternately, ending with flour. Add extracts in milk. Bake in greased and floured 10-inch round tube pan for 25 minutes at 275°. Raise temperature to 350° and bake 35 minutes more. Let cool in pan. Remove and punch holes in cake with toothpick.
Saute onions in 4 tablespoons butter. Add flour and water. When thick, add Cheez Whiz. Combine cheese sauce, broccoli and eggs. Pour into 10-inch pie plate and top with buttered Ritz crackers. Bake at 350° for 45 to 50 minutes.
In medium bowl, combine ham, green pepper, onion, mayonnaise, red pepper, vinegar and mustard. Mix until well blended. Set aside. Separate hard cooked egg yolk from whites. Place yolks in small bowl. Mash and stir into ham mixture. Chop egg whites and stir into ham mixture. Let stand 10 minutes to blend flavors. Line 4 plates with lettuce. Arrange tomatoes in fan shape around edge of lettuce. Spoon salad mixture onto lettuce. Add salt and pepper to taste.
Preheat oven to 350°. Brush chicken with 2 tablespoons dressing. Place chicken pieces in flat pan skin side down; cover with	remaining dressing and sprinkle with spices. Bake 30 minutes. Turn chicken; add mushrooms, cheese and paprika. Bake another 30 minutes, basting occasionally. Serves 4 to 6.
Measure peanuts, sugar, syrup and salt into a 1 1/2 quart glass bowl. Stir to blend. Microwave 8 minutes, stopping and stirring several times. (I use a wooden spoon and leave in the dish.) Add oleo and vanilla and microwave an additional 2 minutes without stirring. Remove candy from oven and add soda. Pour candy onto a buttered cookie sheet and let cool. As candy cools, run a knife around outer edges for easier removal from cookie sheet. Break in pieces.
Combine all and mix well. Pour in greased casserole. Bake at 350° for 1 hour.
Peel shrimp, except for final tail section (provides a handle for eating). Mix all other ingredients in a flat casserole or baking dish and marinate shrimp in resulting sauce for a few minutes. When chargrill is good and hot, place shrimp on grill. Watch carefully, shrimp cook quickly (2 to 3 minutes). Turn shrimp after a minute or so and baste with marinade. Remove from grill as soon as they lose their translucency and turn whitish. Don't overcook! Baste again and serve immediately. Shrimp should be juicy and full of flavor.
Heat grill. In a bowl, combine all above ingredients and mix until well coated. Place on grill and turn over every 7 minutes. Move to center of grill each turn. Grill for 20 minutes of until tender with knife.
Cook and drain spaghetti. Add 1/2 of salad seasoning and 1/2 of salad dressing. Chill. Before serving, add the rest of seasoning and salad dressing. Toss and serve.
Melt fat in a frypan. Add the cabbage and corned beef. Cover tightly. Cook until cabbage is tender, 5 to 10 minutes, stirring occasionally, to prevent sticking.
Cut bread into slices (not all the way through). Put one slice Swiss or Jack cheese between each slice. Spread with butter mix. Put in foil boat. Bake at 350° for 25 to 30 minutes.
Remove sausage from casing and brown in skillet. Drain fat from sausage and add shredded cheese over sausage. Mix other ingredients together and then add sausage mixture and mix well. Roll into balls	and place on ungreased cookie sheet.	Bake for approximately 15 minutes in 350° oven.	Makes around 75.
Place squash, onions and peppers in large container with 1/2 cup salt. Cover with water and ice cubes. Refrigerate for 3 hours. Mix other ingredients and bring to a boil. Drain squash mixture and rinse. Pour liquid mixture over squash and boil for 7 minutes. Pour into jars and seal. Makes 7 pints.
Cook beef in 12-inch skillet over medium-high heat about 5 minutes, stirring occasionally, until brown; drain. Remove beef and drippings from skillet. Melt butter in same skillet. Add potatoes. Cover and cook over medium heat 8 to 10 minutes, stirring occasionally, until tender. Stir in beef, tomatoes and seasoning. Cook, stirring occasionally, until thoroughly heated. Sprinkle with cheese and parsley. Cover and heat until cheese is melted.
Mix together and bake, uncovered, in buttered dish at 350° for 40 minutes.
Place water, red pepper and meat in large pot and boil for 1 hour. Prepare greens by discarding damaged or yellowed leaves. Cut away tough stems from each leaf. Wash greens individually until water runs clear and free of dirt and grit. Collard greens are large and usually require cutting before cooking. To do so, fold leaf in half at its center vein, fold over once or twice, then cut in half with scissors or a knife. Add remaining ingredients to meat in boiling water and then the greens. Cover and cook rapidly for about 30 minutes or until greens are tender yet firm. Serve with diced raw onions and vinegar. Yields 16 servings.
Bake on cookie sheet at 375° until done. Don't overbake. Turn out on towel covered with powdered sugar and roll. Cool, then unroll and add ice cream. Reroll and freeze.
Mix pretzels, butter and 3 tablespoons sugar together. Press that into 9 x 13-inch pan. Bake 8 minutes at 250°. Let that cool. Soften and mix cream cheese, Cool Whip and sugar. Spread over crumb mixture and set aside. Mix jello in 2 cups boiling water with the frozen strawberries. Let stand until jelly-like. Spread on top of cheese mixture. Store in the fridge until ready to use.
Combine butter, lemon juice, parsley, dill and black pepper. On a 12 x 12-inch square aluminum foil, shape butter mixture into 1-inch log. Wrap tightly in foil and freeze for 1 hour. Broil trout, meat side up, for about 5 minutes. Serve topped with 2 slices herb butter. Serves 6.
Mix Cool Whip and sour cream. Mix next 4 ingredients together; add to Cool Whip mixture. Fold in fruit and freeze. Take out of freezer 15 minutes before serving. Cut into squares and serve.
Cook macaroni in salted water. Drain. Combine macaroni, tuna, mayo, veggies and salt. Blend soup and milk; heat through. Add to macaroni mixture. Add cheese and sprinkle some on top. Turn into casserole dish. Bake at 425°, uncovered, about 20 minutes.
Mix well and place dough in a large greased bowl. Cover with a towel. Let stand overnight. In the morning, punch down and divide into 3 loaves. Knead each loaf 12 times. Put into greased loaf pans. Let rise 4 to 6 hours. Bake at 350° for 30 to 35 minutes. Brush with melted butter while hot, if desired.
Mix sour cream and soup mix together and chill for about 1 hour. Serve with raw vegetables.
In a mixing bowl, cream margarine and peanut butter with mixer. Add 1 cup of the flour. Add sugars, eggs, baking powder, and soda. Add vanilla. Beat until thoroughly combines. Beat in remaining flour. If necessary, cover and chill dough until easy to handle. Shape dough into 1-inch balls. Roll in additional sugar. Place 2-inches apart on an ungreased cookie sheet. Bake at 375 degrees for 7 to 9 minutes. Immediately press 1 Kiss into each cookie. Cool on wire racks. Makes 5 dozen.
Saute onion until soft in oil. Add garlic clove, tomato puree, green chilies and chopped chicken. Season with salt and simmer 10 minutes. Fry tortillas fresh in about 1-inch of hot oil. Do not let them crisp, as they are to be rolled. Dissolve bouillon cubes in three cups of hot cream. Dip each tortilla in this. Cover generously with chicken filling and roll up. Arrange rolls in baking dish and pour remaining cream mixture over them. Top with Jack or Swiss cheese. Bake in a 350° oven for 30 minutes. If you wish, garnish with avocado slices or hard-cooked eggs, radishes and ripe green olives. Serves 6.
Mix all ingredients together and pour into greased 9 x 13-inch pan. Bake 35 to 40 minutes at 325°.
Break tamales in pieces. Mix with corn and beaten eggs. Add salt and pepper to taste. Pour into casserole; sprinkle cheese over top. Bake in a 375° oven for 30 to 40 minutes, or until center is firm. Garnish with ripe olives, if desired.
Mix all ingredients and divide into 10 balls. Roll out and use 2 teaspoons of fruit filling for each pie. Fry in deep fat or oil.
Beat egg yellows and add to milk. Mix sugar and flour together and gradually add to milk. Cook in a double boiler 45 minutes to 1 hour. Will thicken. Add vanilla flavoring to taste and yellow food coloring as desired. Pour through strainer and refrigerate.
1. Cook pasta according to package directions. 2. In skillet saute the shallot with olive oil & butter as soon as it browns. Add the shrimp and cook for four minutes. 3. Gently stir in the cream then turn off the heat. Add salt and pepper as desired. 4. Dress the pasta with the prepared sauce and serve.
Thaw potatoes. In large mixing bowl, combine potatoes, salt, pepper, onion and cheese. In medium mixing bowl, combine 1/2 cup melted butter, sour cream and soup. Pour over potato mixture and mix gently. Pour into 3 quart buttered casserole.
Preheat oven to 350 degrees. Generously butter a muffin tin. Combine yogurt, eggs, and the large quick bread mix packet and 1/3 cup of the swirl packet (small packet). Beat until well mixed. Spoon into muffin cups, filling about 2/3 full. Sprinkle remaining swirl mixture over top of each muffin. Bake for about 20 minutes or until a toothpick inserted into center of muffin comes out clean. Remove from pan immediately. Serve warm with butter.
Place all ingredients in a buttered casserole with cover. Bake at 350° for 1 hour.
Combine sugar, cornstarch, salt and milk. Cook until mixture begins to thicken. Take out 1 cup of this mixture and stir in beaten egg yolks. Pour back into saucepan. Cook at gentle boil for 1 minute. Remove from heat; add butter and vanilla.
Drain fruit and reserve juice. In large saucepan, mix cornstarch and water. Add egg and juice; blend well. Cook over medium heat until thick, stirring constantly. Cool thoroughly. Stir in Cool Whip, nuts, coconut, marshmallows and drained fruit and pineapple. Place in serving bowl; cover and chill overnight.
Mix all ingredients together and put in a greased 9 x 13 inch pan, bake 375° for 75 minutes until brown and crispy.