HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, cook zucchini, mushrooms and onion in margarine until tender-crisp. Add remaining ingredients; heat through.
Combine all ingredients into bowl; stir well. Put 6 pounds of country-style ribs into pan. Pour mixture over ribs. Marinade overnight. Bake at 350° for 45 minutes. Put ribs on grill. Baste until done.
Cook the corn syrup, water and sugar together in a small saucepan over medium heat to the soft ball stage (234°). Remove from heat; add coconut and vanilla. Melt baking pieces in top of double boiler over hot, not boiling water. Pour over coconut, spread with spatula and sprinkle with nuts. Cool. Cut into squares. Yields three dozen squares.
Butter 13 x 9 x 2-inch pan. Heat corn syrup, chocolate and butter to boiling in 3-quart saucepan, stirring constantly. Remove from heat; stir in vanilla. Pour over cereal in large bowl; toss quickly until completely covered with chocolate. Fold in marshmallows, 1 cup at a time. Press in pan with buttered spoon. Let stand 1 hour. Cut in squares.
Cook soup macaroni according to directions. Drain all fruit, reserving juice from fruit cocktail and pineapple. Measure 2 1/2 cups juice; combine with sugar, flour, salt and eggs. Cook until thick. Pour over soup macaroni and refrigerate overnight. Drain fruits again and add to soup macaroni mixture along with whipped topping and marshmallows. Chill. Makes large salad and freezes well. Makes 20 to 24 servings.
Brown ground chuck with salt, add Italian seasoning and pizza topping. Add pasta sauce and simmer 15 minutes. Mix beans and pour into large baking pan. Bake in preheated oven at 400° for 30 minutes.
Cut steak into 1/2-inch strips. Salt and pepper to taste. Brown in a small amount of oil with onion. Add 1 cup water and bouillon cubes. Simmer for 45 minutes to 1 hour over low heat. Mix 1 cup water and cornstarch; add to meat. Add celery and green pepper. Add Worcestershire sauce to taste. At the last minute, add chopped tomatoes. Serve over rice. Serves 6 to 8.
In a small amount of oil fry up diced pepper and chorizo. When sausage appears to be done, put in eggs and then scramble. This makes great tacos (corn or flour tortillas). You can also eliminate the jalapeno pepper if you don't like spicy food.
Boil and debone chicken. Cook spaghetti in broth. Pour about 2 tablespoons oil in bottom of Dutch oven or skillet; add onions and saute. Then add about 2 tablespoons flour to thicken sauce. Add tomatoes, Ro-Tel, Worcestershire, chili powder and catsup if desired. Let simmer; pour over spaghetti. Mix well and then enjoy (I hope). It's even better after it sets a while.
Preheat oven to 400°. In large bowl, mix flour, sugar, baking powder and salt. In separate bowl, stir together the egg, milk and butter, then stir them into the dry ingredients to make a lumpy batter. Fold in the remaining ingredients. Spoon the batter into greased muffin cups, filling 2/3 full. Bake until well risen, golden and a thin wooden toothpick inserted in center comes out clean, approximately 25 to 30 minutes.
In a bowl, cream together butter, sugar and eggs. Stir in flour. Blend in pecans, fruit and cherries. Form into a roll. Wrap with wax paper. Refrigerate overnight. Slice very thin and place on greased cookie sheet. Bake in a preheated 375° oven for 6 to 8 minutes. This dough may be frozen.
Cook macaroni according to directions. Brown ground beef and season with salt and pepper. Chop onion and green pepper; saute and add to beef. Add pizza sauce. Mix the mixture with cooked macaroni. Put in casserole and top with shredded Mozzarella cheese and sliced pepperoni. Bake about 1 hour at 350°. Cover for first 30 minutes.
Put the butter down in the pan. Put bread on it. Then you put any kind of cheese on it. Put bread on it. Then you put butter on it. Cook it on the stove. Put stove on 2. Cook 9 or 6 minutes. Flip it over if brown; let the other side cook until brown. Then do whatever you want to with it.
Dissolve lozengers in the 1 cup of milk overnight. Mix shortening and sugar until creamy. Add flour, baking powder and milk. Fold in beaten egg whites last. Pour into greased 2 or 3 cake pans. Bake at 350° until done.
Mix together the flour, soda, salt and sugar. Stir in oil, eggs, carrots and pineapple. Mix thoroughly. Add vanilla. Bake in a 325° oven for 40 minutes. Makes 6 small pans, or 2 regular pans, bake 1 hour.
Mix Hidden Valley Ranch with mayonnaise and milk. Add cream cheese. Beat well with mixer. Add Cheddar cheese and blend. Cover and freeze for 30 minutes. Shape into a ball and roll in toasted almonds.
Cut watermelon in half and scoop the edible portion and reserve for filling. Cut a scallop edge around the rind. Mix all of the fruits and melons except the cherries and fill the rind. If you like, you may garnish sprinkling the coconut over the fruits and spacing the cherries on top.
In blender, combine all ingredients, except ice. Blend well. Gradually add ice; blend until smooth. Serve immediately; refrigerate leftovers. Makes 5 cups.
Combine all ingredients in a casserole and bake covered for 5 hours at 250°, stirring occasionally.
Brown ground beef with pepper and onion. Drain liquid from beans. Combine ketchup, sauces and mustard. Drain meat and blend with beans and sauce. Pour into large dish and let stand overnight. Bake at 350° for 45 minutes.
Combine gelatin and boiling water in a blender. Blend until dissolved, about 30 seconds. Add milk and ice cubes to make 1 1/4 cups. Stir in blender until partially melted. Add banana (sliced); blend until smooth. Makes 2 3/4 cups or 5 servings; 45 calories per serving.
Place sliced bananas and wafers alternately in dish or pan. Simmer sugar and water about 10 minutes. Separate egg yolks and whites. Beat cream and egg yolks together. Pour the boiling water and sugar over them. Pour this over the wafers and bananas. Add 2 tablespoons of sugar for each egg white. Beat until stiff. Place the meringue over the pudding and brown in a moderate oven. Cool and serve.
Combine ground beef, egg, milk, onion, salt and pepper; mix well, then add rice and mix well. Make sauce of tomato sauce, brown sugar, lemon juice and Worcestershire sauce; mix well in separate bowl. Immerse cabbage leaves in boiling water about 3 minutes or until limp; drain. Place 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in crock-pot; pour sauce over rolls. Cover and cook on low 7 to 9 hours.
Blend sugar and butter. Add the well beaten eggs. Sift in flour and salt. Add finely chopped walnuts. Add vanilla. Mix until smooth and light. Drop by 1/2 rounded teaspoonfuls onto an ungreased baking sheet. Place one walnut piece in center of each cookie and press down lightly. Bake at 375° for 10 minutes or until light golden brown on edges.
Combine all ingredients in bowl, mixing thoroughly. Mix until smooth. Put in container. Refrigerate until ready to use. Spread on crackers.
Place the carrots in a 1 1/2-quart saucepan and add the marmalade, orange juice and horseradish. Cook, stirring frequently, over medium heat until all liquid has evaporated and the carrots are glazed. Serves 2.
Dissolve salt and sugar in vinegar; then mix it into the cut slaw. Serve. Keeps for months in the icebox.
Whip eggs in blender or with mixer 2 to 3 minutes. Add remaining ingredients and blend together for another 2 to 3 minutes. Divide and pour into 2 well-greased pie plates. Bake at 400° for 20 minutes; reduce heat to 350° for 10 minutes more. Butter; sprinkle with powdered sugar and squeeze lemon juice over all.
Slice apples and layer in bottom of 9 x 9-inch pan. Pour in cup of water. In large bowl mix cake mix, butter, cinnamon and pecans until small chunks form. Spread mixture over apples. Bake uncovered in preheated oven at 350° for 35 minutes or until light brown.
Drain and dice artichokes. Combine all ingredients. Mix well. Bake at 350° for 25 to 30 minutes. Serve hot with Wheat Thins crackers.
Mix cottage cheese and vegetables together. Add lime jello to mixture. Use salad mold; chill until firm.
Sift together flour, soda, cinnamon and sugar. Mix well and set aside. Combine eggs, oil, strawberries and pecans. Add to dry ingredients, stirring just enough to moisten. Pour into greased loaf pans. Bake at 350° for 45 to 60 minutes. Makes 2 loaves.
Combine chicken, soup and water. Pour into casserole dish. Add salt and pepper to taste. Prepare Stove Top according to package directions. Spoon over top of chicken. Cover and bake at 350° for 25 minutes.
Heat the oil and saute all veggies except kidney and garbanzo beans and tomatoes. Add the spices and saute 3 minutes. Add the beans, tomatoes and vinegar. Use liquid from canned beans. Simmer for 45 minutes, or until all veggies are tender. Yields 10 portions.
Combine oil, dill and salad dressing mix. Place crackers in a large bowl. Pour dressing mixture over and toss gently. Allow to stand at least 1 hour before serving. Yields 12 cups.
Mix all ingredients together. Put 1/2 of batter in 9 x 19-inch pan. Layer with 1 pound ground meat (browned), 1 large onion (chopped) and 3 hot peppers (diced). Spread remaining batter on top. Bake at 350° for 45 minutes to 1 hour.
Take "softened" cream cheese in mixing bowl. Add Miracle Whip and onion; mix together with electric beater. Add milk until desired consistency.
Combine salad dressing, flour, salt and pepper. Gradually add milk; cook, stirring constantly, over low heat until thickened. Add Cheddar cheese; stir until melted. Place potatoes in a 10 x 6-inch baking dish and pour sauce over potatoes. Sprinkle with Parmesan cheese. Bake at 350° for 55 to 60 minutes or until potatoes are tender. Serves 6.
Add sugar and milk in nonstick pan. Bring to boil, stirring. Boil approximately 5 to 7 minutes or until a drop in cold water is at soft ball stage. Remove from heat, add butter and vanilla. Stir in peanut butter. Mix until creamy. Spread into a 9 x 13-inch buttered pan. Cool, cut and eat!
Mix all ingredients together except potato chips and pour into casserole dish. Top with potato chips and bake in 325° oven for 15 minutes.
Mix thoroughly margarine, sugar and eggs. Stir in buttermilk. Sift together flour, soda and salt. Add dates, cherries and pecans. Chill at least 1 hour. Drop rounded teaspoonfuls about 2 inches apart onto lightly greased baking sheet. Bake until set; when touched lightly, fingers leave no imprint. Bake at 400° for 8 to 10 minutes.
Cream sugar and shortening; add molasses. Dissolve soda in boiling water and add to molasses mixture. Mix flour with the cocoa and salt. The eggs should be beaten and added last with the vanilla. The flour-cocoa mixture can be added half at a time to the liquids and beaten in with a mixer, then add eggs. It will be very soupy. Bake at 350° for 50 to 55 minutes. It bakes best in a small tube pan (6 1/2 x 3 1/2-inch), greased and bottom lined with waxed paper.
Mix sugar, margarine, pumpkin and egg. Stir in remaining ingredients. Cover and refrigerate at least 2 hours. Divide dough in half. Shape each half into roll, about 1 1/2-inches in diameter and about 8-inches long. Wrap and refrigerate at least 4 hours. Heat oven to 400°. Cut rolls into 1/8-inch slices. Place 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes; cool. Makes about 6 dozen cookies.
In a blender, combine nonfat cottage cheese, cream cheese, mayonnaise and lemon juice. Remove from blender and mix in seafood. Cover and chill. Serve with nonfat saltine crackers. Yields 2 1/2 cups. Makes ten 1/4 cup servings.
Wash beets. Cover with water and bring to boil. Cook until tender and take the skin off. Pack into jars. Leave small beets whole and quarter large ones. Bring sugar and vinegar to a boil and cook until sugar dissolves. Add food coloring, if desired. Pour over beets and seal.
Melt margarine in 1 cup boiling water. Add remaining ingredients, except flour. Beat until frothy. Add enough flour to make a sticky dough.
Combine all ingredients and season with pepper, mix well and place in lightly greased mold. Chill until firm. Serve with crackers.
Combine and let stand 5 minutes the gelatin and 1/2 cup cold water. Combine and bring to boil the sugar and 1/2 cup water. Add gelatin and stir. Cool and add pineapple and marshmallows. Chill, then fold in whipped cream and pecans. Take vanilla wafers and put in layers in loaf dish, then filling, then more vanilla wafers; have filling on top.
Layer half the potatoes and half the cheese in shallow buttered 2 quart casserole. Repeat layers. In a bowl lightly beat eggs; stir in milk, salt and nutmeg. Pour egg mixture over potatoes and cheese. Bake in preheated oven at 350° for 35 to 45 minutes or until knife inserted near center comes out clean. Let cool 10 minutes before serving. Serves 8.
Mix all together and pour into a graham cracker crust. Put in refrigerator for several hours or overnight until firm.
Mix cake mix, egg and margarine. Pour into greased 9 x 13 x 2-inch pan. Sprinkle pecans on top of mixture. Mix remaining ingredients and pour on top of nuts. Bake at 350° for 30 minutes.
Combine first 5 ingredients and make into a loaf. Glaze with brown sugar, mustard, vinegar and water. Bake in 300° oven for 2 hours using a lid.
Mix all ingredients in a saucepan. Bring to boil. Cover; simmer for 10 minutes.
Sift all dry ingredients together. Rub in the shortening as for pies. Add vanilla. Add the milk. Mix thoroughly. Bake at 350° about 30 minutes.
Sift together flour, baking soda, salt, baking powder, cinnamon, nutmeg, allspice, and cloves. Beat together sugar, oil and eggs until light and fluffy. Add pumpkin, and blend well. Add dry ingredients alternately to pumpkin mixture with water, beating well after each addition. Pour batter into 2 greased 9-by-5-by-3-inch loaf pans. Bake at 350° for 1 hour or until bread tests done. Cool on racks.
Combine cream cheese, Worcestershire sauce, mayonnaise, lemon juice and onion. Mix with electric mixer. Spread in serving dish (such as large Pyrex pie pan), then spread chili sauce over top. Cover with chopped crabmeat and then sprinkle with parsley flakes. Keep in refrigerator until ready to serve. Serve with crackers.
Toss all vegetables with equal amounts of flour and cornmeal. Fry as you would fry okra, using half shortening and half margarine.
Brown beef with peppers and onions in a skillet. Mix corn bread according to directions on box. Add can of corn. Mix together. Heat large skillet or iron fry pan, oiled, in a 400° oven until hot. Put in meat mixture, then a layer of the cheese and then top off with corn bread mixture. Bake as directed on corn bread package. Cut into wedges and serve. This serves 6 to 8. Good with tossed salad and pinto beans.
Mix in blender the Oreos until like cornmeal. Add 1/4 cup of sugar and 1 stick melted oleo. Mix by hand. Reserve 3/4 cup for topping. Put remainder in a 9 x 13-inch pan.
Slice and cook 6 yellow crook-neck squash in salted water until tender (15 minutes or so) and divide in 2 portions. In bottom of casserole dish, place a layer of crumbled Ritz crackers. Next layer is 1/2 of cooked squash mixed with soup, onion and egg. Next layer is cream cheese, cut in small pieces. Next layer is remaining squash. Top with crushed Ritz crackers and dot with butter. Bake at 350° for 30 minutes until heated through.
Follow basic brownie mix recipe. Where it calls for 1 or 2 eggs, just use the egg whites. Where it calls for oil, substitute equal amount of applesauce. Brownies are great and cholesterol free!
Brown meat at medium to high heat. Add remaining ingredients and cook until meat is very tender. Serve with flour tortillas.
Combine all ingredients in bowl. Mix well. Pour into a well-greased Bundt pan. Bake at 350° for 45 minutes to 1 hour.
Cook broccoli and drain. Mix together all other ingredients and add to chopped broccoli. Pour into an 8 x 8 x 2-inch baking dish. Cover with bread crumbs and dot with butter. Bake 45 minutes at 350°. Serves 8.
Combine the turkey with the vegetables in a salad bowl. Mix the oil, soy sauce and vinegar in a cruet until well blended. Toss with the turkey mixture. This makes a lovely light lunch for 4 to 6 people. It is also a perfect way to use up extra turkey after the holidays. Serve with a specialty bread.
Puree jalapeno peppers to measure 2 cups. Puree onions and garlic together to measure 1 cup. Combine to jalapeno pepper puree and the onion puree has been forced into the cracked shell openings as possible. Dry in dehydrator for 24 hours or until crisp. Or dry in oven at 150-175 degrees until pistachios are dried.
Bring rhubarb to a boil in water. Reduce heat; add tapioca, salt, sugar, orange juice and rind. Stir until sugar dissolves and rhubarb comes to a boil. Cook over low heat until rhubarb is soft and tapioca is cooked. Chill. Top with whipped cream or ice cream.
Cook in slow cooker while at church, about 2 1/2 hours. Serve over nacho chips. Oh, don't forget to salt to taste.
Spread sausage in greased 9 x 13-inch dish. Mix rest of ingredients and pour over sausage. Bake at 350° about 30 minutes. Cut in squares to serve.
Soak graham crackers in milk. Mix with meat; add pinch of salt. Baste ham loaf with brown sugar, water, vinegar and dry mustard. Baste often during baking. Bake at 350° until done.
Place in layers on bottom of greased 10-inch pie plate the zucchini, tomato, onion and cheese. Over this pour this mixture blended well: milk, Jiffy baking mix, eggs, salt and pepper. Bake 30 minutes at 400°.
In a large bowl, sift together the dry ingredients. Add remaining ingredients; mix until blended, but do not beat. Bake in a greased and floured tube pan at 350° for 75 to 80 minutes. Cake will crack slightly on top. Cool in pan on a rack. Remove; serve plain or dusted with confectioners sugar.
Peel, core and slice very thin the apples. If apples lack tartness, sprinkle with about 1 tablespoon lemon juice. Combine sugar, flour, spices and dash of salt; mix well with apples. Line a 9-inch pie plate with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for escape of steam; seal. Sprinkle with sugar. Bake at 400° for 50 minutes or until done.
Leave potatoes out of freezer about 15 minutes and then pound package until potatoes are separated. Don't thaw out too much. Mix all together. Place in ungreased 9 x 13-inch dish. Sprinkle with 1 cup crushed corn flakes and drizzle on 1 stick butter or margarine. Bake, uncovered, for 1 hour at 350°.
Sift dry ingredients in mixing bowl. Add eggs and oil. Beat until mixed and add carrots. Bake at 350° for 25 to 30 minutes. Cool and frost with Cream Cheese Frosting.
Parboil potatoes. Cool and grate into large casserole. Add oleo (save 2 to 3 tablespoons for top), soup and onions to sour cream. Mix all together. Sprinkle cheese on top. Add reserved oleo to cereal. Sprinkle on top with cheese. Bake at 350° for 45 minutes.
Makes one serving. Spread dressing on one side of each slice of toast. Top one slice of toast with corned beef, sauerkraut and Swiss cheese. Cover with remaining toast, dressing side down. Place 1 Bounty microwave on counter with sandwich diagonally in center. Fold as directed for Bounty sandwich fold. Place folded side down on microwave-safe plate. Microwave at 70% (Medium-high) for 1 to 2 minutes or until heated through and cheese melts.
Cook noodles in boiling salted water, until tender. Drain and set aside. Mix soup, milk and salt, heat, stirring constantly. Add cheese, stir until melted. Add remaining ingredients, reserving 1/2 cup of the almonds and the bread crumbs to sprinkle on top. Pour mixture over noodles. Top with crumbs and almonds. Bake, uncovered, at 400° for 20 minutes. Serves 6.
Cut biscuits into fourths. Place pieces into greased cake pan. Melt butter and stir in other ingredients. Pour over biscuits. Top with chopped nuts, if desired. Bake 15 to 20 minutes in 350° oven.
Brown roast; sprinkle with salt and pepper and add water and onion. Cover and simmer 2 1/2 hours. About 1/2 hour before meat is done, add remaining ingredients.
Mix the first 3 ingredients and pack in a sheet cookie pan or into a 9 x 13 dish. Bake at 350° for 15 to 20 minutes.
Cream the butter and sugar. Add eggs and beat well. Mix in flour, salt and soda until well blended. Stir in remaining ingredients and drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Yields 5 dozen cookies.
Trim fat from pork. Combine ingredients, except for oil, in a bowl. Marinate pork strips in this mixture for at least 4 hours (or overnight). Drain and reserve marinade. Transfer to oiled baking dish and roast at 350° for 45 minutes. Simmer marinade and serve with pork. Serves 4.
Combine crumbs, sugar, nuts and cocoa, mixing well. Stir in corn syrup and bourbon; blend thoroughly. Set aside in refrigerator for several hours. Shape into 1-inch balls. Roll in powdered sugar. Store in airtight container in refrigerator. Makes 36 Bourbon Balls.
Melt chips in top of a double boiler; stir until blended and smooth. Remove from heat. Add walnuts and chow mein noodles; gently stir until evenly coated. Drop by teaspoon onto waxed paper-lined cookie sheet. Chill until firm. Makes about 5 dozen.
Crumble corn bread and bacon into bowl. Add tomatoes, peppers and onion. Mix all together with mayonnaise.
Cook broccoli and drain. Mix chicken, soups, broccoli and cheese. Pour into greased baking dish. Prepare Jiffy corn muffin mix as listed on box and spread over the top. Bake until cornbread is brown and done.
Combine softened cream cheese and peanut butter. Add powdered sugar. Then fold in Cool Whip. Pour into pie crust. Top with grated chocolate. Refrigerate until ready to serve.
Melt almond bark. Pour in pretzels. Stir to coat. Drop by spoonfuls onto wax paper. Add peanuts, raisins and M&M's. (M&M's should be pressed into stack after dipping; will melt and run.) Kids love to do this one!
Combine vegetables and grains with gravy. Top with a layer of instant potatoes and water. How much depends on the size of pan. Bake in 350° oven until warm. Top with paprika.
Mix together and place in greased oblong pan. Bake at 375° for about 45 minutes.
Let cranberries and sugar set for 15 minutes. Dissolve gelatin with 1 cup hot water. Then add the 1/2 cup cold water. Refrigerate until partially set. Add fruit and vegetables. Put in molded pan. Refrigerate until set.
Combine flour and sugar. Cut in butter. Add pecans. Press into a 9 x 13-inch pan. Cook at 350° for 15 minutes. Cool completely.
Pour pineapple and juice into 9 x 12-inch pan. (You can use fruit cocktail, also.) Sprinkle with cake mix. Dot with butter (cut into small pieces and place on top). Sprinkle almonds on top. Bake at 350° for 35 to 40 minutes or until done.
Place 2 cups tortilla chips in a lightly greased 1-quart baking dish. Spread 1/2 of cheese soup over chips. Spread chili over soup and top with remaining soup. Bake, uncovered, at 350° for 15 minutes. Sprinkle with remaining chips and bake 5 minutes longer.
Melt cheese and butter in a medium saucepan. Add wine. Heat thoroughly. Add crabmeat. Serve warm with crackers.
Preheat oven to 350°. Saute cabbage, celery and onion in margarine. Add remaining ingredients; mix well and spoon into a 2-quart casserole dish. Cover and bake 45 to 50 minutes.
Beat eggs for about 5 minutes on high. Gradually add all ingredients, mixing well. Grease and flour a 15 x 10 x 1-inch cookie sheet or jelly roll pan (nonstick). Pour batter into pan; smooth evenly. Sprinkle chopped nuts over batter. Bake in oven at 300° for 15 minutes. Remove immediately and roll while warm in a clean dish towel sprinkled (especially in center) with 10x sugar. Cool 1 hour. (Dish towel needs to be cotton or any clean piece of cotton about the size of dish towel will do.)
Wash grapes. Take off stems and drain well. Lay on paper towels while mixing other ingredients. Blend together cream cheese and sugar. Add sour cream and vanilla. Pour over grapes and stir. Refrigerate.
Drain pineapple, mix with flour and sugar. Melt margarine. Stir in crushed crackers, layer in casserole dish; 1/2 crackers, mixture, cheese, 1/2 crackers. Bake at 350° for 20 minutes.