HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ribs on all sides. Brown onion in hot fat. Add remaining ingredients and cook slowly for 15 minutes or until flavors are blended. Pour sauce over browned ribs. Cover and bake at 350° for 1 1/2 to 2 hours or until done. Makes 6 servings.
Cook together water, salt and grits. Add garlic cheese and margarine. Add egg/milk mixture to grits/cheese/margarine mixture. Pour into greased casserole. Sprinkle with cheese and cornflake crumbs. Bake at 350° for 35 minutes or until cheese bubbles.
Cut broccoli and cauliflower into small flowerets. Slice red onion thinly and separate into rings. Mix with blonde raisins. Mix mayonnaise, vinegar and sugar together. Mix with broccoli mixture. Crush bacon and sprinkle on top of salad. Chill at least one hour. Will keep several days in refrigerator.
Salt/brown pork chops. Spray dish with Pam and layer chops, potatoes and onions. Season each layer. Mix soup and milk. Pour over casserole and bake in preheated 350° oven about 1 hour. Also cooks very well in electric skillet. Love those one pan dishes!
Mix first 3 ingredients together and pat into 9 x 13-inch pan. Bake for 6 minutes in 350° oven.
Pour contents of both cans of soup in an oven bake casserole dish. Add rice which has been cooked, corn and the chicken, cut up in pieces. Cover and bake at 350° for 30 minutes.
Melt butter in shallow pan. Spread seeds out. Sprinkle with salt. Roast in oven 30 minutes or until lightly browned.
Mix together sugar, butter and evaporated milk and boil 6 minutes. Put in large bowl. Pour boiling syrup over remaining ingredients in bowl. Beat until melted and pour into a buttered pan. Let stand a few hours before cutting. Store in metal box.
Stir above with spoon. Pour into greased and floured 9 x 13-inch cake pan. Bake 25 to 30 minutes at 350°. Frost if you prefer.
Drain peaches; cut into bite size pieces. Add yogurt, marshmallows and Cool Whip. Sprinkle dry jello in and stir well. Ready to eat.
Melt butter in heavy pan. Add coconut and nuts. Cook and stir until golden brown. Set aside. Mix cream cheese and milk and beat until smooth. Fold in whipped topping.
Mix soup and cheese together in microwave. Drain Veg-All and asparagus. Place in casserole dish. Mix soup and cheese and pour over Veg-All and asparagus. Top with crackers that have been mixed with melted margarine. Bake in 325° oven for 25 minutes.
Dissolve gelatin in 1/4 cup cold water, then set in hot water. Mix with mayonnaise and other ingredients. Use as a spread for fancy sandwiches on white or brown bread.
Combine potatoes, sugar, eggs, salt, 1/2 stick margarine, milk and vanilla. Spoon into a 1 to 1 1/2-quart baking dish.
In a large bowl, cream butter until light; blend in molasses. Stir together flour, soda, cinnamon, cloves, ginger and salt.
In medium bowl lightly beat egg substitute. Stir in milk and oil. Add corn muffin mix, onion powder, thyme and black pepper. Blend until batter is slightly lumpy. Preheat waffle iron. Pour about 1 cup batter onto hot iron; cook waffles until crisp and golden. If desired, place in 300° oven to keep warm.
Place salad greens on 4 salad plates. Arrange sliced celery, shredded carrots, mandarin oranges and sliced almonds over greens. Drizzle with Zesty Salad Dressing.
Beat eggs well and add all other ingredients. Pour into unbaked pie crust and bake at 325° for 1 hour.
Rub casserole with margarine. Cover bottom of casserole with layer of broken saltines, next a layer of asparagus (1/2 can), a layer of soup (1/2 can) and a layer of grated cheese. Repeat with saltines, asparagus, soup and end with cheese. Pour juice from asparagus over this. Bake at 400° for 20 to 30 minutes or until cheese melts and browns.
Mix well. Add 1 1/2 teaspoons baking powder when ready to bake. Sprinkle with 1/2 cup cheese on top. Bake at 350° for 30 minutes.
Prepare pastry shell; set aside. Heat oven to 350°. In small mixer bowl, cream butter; add eggs and vanilla. Combine sugar and flour; add to creamed mixture. Stir in chocolate chips and pecans (and Kahlua); pour into unbaked pastry shell. Bake 45 to 50 minutes or until golden brown. Cool about 1 hour; serve warm with scoop of vanilla ice cream.
Remove all unpopped kernels and place popcorn in a deep dish baking pan. Take other ingredients, mix together and bring to a soft-ball consistency. Pour liquid over popcorn and stir. Bake in oven for 10 minutes in preheated 350° oven. Remove and stir. If it is very gooey, leave for 5 more minutes. Remove from oven and pour onto buttered wax paper. Let cool and then enjoy!
Cook a skillet of corn bread according to directions, except add fewer eggs. Bake. Crumble corn bread. Toast 4 pieces of light bread in corn bread. Cook the celery and onion in chicken broth until tender. Pour mixture in corn bread; mix with a fork until moist (not wet). Add the sage and black pepper. Eat as is, or bake and eat with chicken gravy.
Combine ingredients and bake at 400° in 3- 9 inch cake pans. Let cool.
Boil chicken; cool and debone and chop into bite size pieces. Add in layers mushroom soup, 1/2 chicken, 1/2 of cheese, onions and cover with chips. Sprinkle chili powder over all, then chicken broth. Next, layer chicken soup, cheese, onions, chips and top with Ro-Tel tomatoes (chopped) and remaining cheese. Bake 1 hour at 350°, uncovered. Makes 2 1/2 to 3 quarts. Best when served hot. Can make ahead.
Spread mayonnaise on each slice of bread. (Be sure not to put too much mayonnaise.) Put slices together and eat.
Combine starter, water and flour. Let stand overnight. Next day, add shortening, sugar, salt and 1/2 to 1 teaspoon soda, depending on sourness of starter. Stir until well blended. Turn out on well floured surface. Knead thoroughly, adding more flour as needed. Divide dough and make into loaves. Put into 9 x 5 x 3-inch pans. Let rise until double in size, as long as 3 hours. It rises slower than regular bread. Brush with butter. Bake at 400° for 40 minutes.
Shell and devein shrimp; dry on toweling. Combine flour, baking powder, salt, eggs and milk in mixing bowl; beat vigorously. Dip shrimp into batter; fry in deep, hot oil until golden brown.
In medium skillet, melt margarine. Add chicken and brown on both sides 12 to 16 minutes. Add mushrooms, wine and basil. Cook, covered, over low heat 5 to 10 minutes or until hot. Makes 4 servings.
Cook bacon. Cook onion in butter until soft, then blend in flour and salt. Add sour cream gradually to flour mixture, stirring constantly. Heat to boil and add corn. Bring to a boil again and fold in 1/2 cup crumbled bacon or 1/2 jar bacon pieces. Turn into greased baking dish and garnish with remaining crumbled bacon and parsley.
Combine all ingredients in the crock-pot. Stir well! Cover and cook on: low for 8 to 10 hours or high for 4 to 6 hours. Makes about 5 quarts.
Sift together sugar and flour. Beat eggs and fruit cocktail and add to sugar and flour mixture. Pour into lightly greased and floured 9 x 13-inch pan.
Heat oven to 350°. Lightly grease a 9-inch square baking pan. In medium-size bowl, combine 1 cup flour and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Transfer mixture to pan and press in an even layer in bottom of pan. Bake 10 minutes.
Preheat oven to 325°. Thaw vegetables under cool tap water. Drain. Melt margarine in skillet. Stir in flour and onion salt. Gradually add milk, stirring constantly until smooth and thickened. Add cheese, stirring until melted. Place vegetables in cheese sauce. Pour mixture into baking dish. Top with bread crumbs. Bake 30 minutes or until vegetables are tender. Makes 4 to 6 servings. Cheese may be omitted to obtain a cream sauce.
Mix thoroughly 1/4 cup soup, beef, bread crumbs, egg, onion and pepper; shape firmly into 6 patties. In skillet, brown patties; pour off fat. Stir in remaining soup and water. Cover and cook over low heat 20 minutes or until done. Stir occasionally. Makes 6 servings.
Follow cake instructions except where it calls for water. Substitute mandarin orange juice and then add water to equal what the recipe called for. After cake is mixed well, add oranges and pour into 13 x 9 x 2 inch greased pan. When cake is done, let it cool well then pour topping over.
Blend all ingredients (except oats). Heat to full, rolling boil. Cook for 1 1/2 minutes; remove from heat. Stir in oats and spoon onto waxed paper.
Place a plastic colander in a large glass mixing bowl. Crumble ground round into small pieces and cover with wax paper. Microwave on High for 5 minutes or until meat is no longer pink, stirring after 2 1/2 minutes. In a 3-quart casserole, combine ground beef, celery, onion, tomatoes, rice, chili powder, pepper and mushrooms. Microwave covered on High setting for 10 minutes, stirring halfway through cooking time. Stir well. Reduce power level to Medium (50% power), and microwave covered for 20 minutes or until rice is soft. Serves 4.
Chop mushrooms and saute with 2 tablespoons olive oil in a large frying pan; set aside.
Line 8-inch square pan with foil. In a heavy saucepan over low heat, melt chocolate chips with condensed milk, vanilla and salt; blend well. Remove from heat. Add peanut butter chips, stir just enough to distribute chips evenly in mixture. Spread into prepared pan. Refrigerate for 2 hours or until firm. Remove from pan, peel off foil and cut into squares. Makes about 2 pounds.
Mix sugar and shortening; add eggs. Mix together well. Add dry ingredients and sour milk alternately. Stir in mashed bananas and nutmeats. Put into 2 greased regular sized loaf pans. Bake at 325° for 1 hour.
Combine mayonnaise, soup and milk; heat on low until everything is melted and smooth. In casserole dish, layer broccoli, Fri Chik and soup mixture until all ingredients are used. Bake in 350° oven for 45 minutes. During last 10 minutes of baking, sprinkle with bread crumbs and grated cheese.
Mix first four ingredients together and pour over chicken. Marinate overnight in refrigerator. Bake at 350° for 1 hour. Serve over rice.
Score fat on roast in a diamond design. Rub salt and pepper into scored slits and over entire surface of roast. Place roast, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or bone. Bake at 325° for 1 hour and 45 minutes.
Spread beans in a rectangular cake pan. Mix mayonnaise, sour cream and taco mix together, then spread over beans. Chop onions and sprinkle on top. Place chopped tomatoes over onions and olives over tomatoes. Sprinkle cheese on top. Can be made 1 to 2 days ahead. Serve with taco chips.
Place peas, beans and enough water to cover in a large kettle; bring to a boil. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Do not drain.
Mix sugar, salt and	margarine or butter. Stir well. Add eggs, mix well. Add buttermilk, vanilla and coconut. Mix well and pour into unbaked pie shell and bake in a 350° oven for about 1 hour, checking for doneness.
(We also use Mandarin Marinade - found in Asian aisle of Stop & Shop.)
Cook peas and onion, covered, in a small amount of boiling water for 10 to 12 minutes or until crisp-tender (or cook frozen peas and onion according to peas package directions). Drain well. Stir in margarine, dill weed, salt and pepper. Heat through.
Melt butterscotch chips and peanut butter in the top of a double boiler. Fold in the chow mein or corn flakes, then marshmallows. Drop by teaspoonfuls onto greased waxed paper. Cool. Yields 2 dozen.
Mix potatoes, carrots, onions, catsup and 1 1/3 cups of water; cover and cook until vegetables are tender, about 25 minutes.
Mix yeast in water; set aside. Combine potatoes, oleo, eggs, salt and sugar. Blend into flour. Add yeast water; mix thoroughly. Place in greased bowl, cover with damp cloth. Place in refrigerator until ready to use. Roll out like biscuits, cut out and place 2 inches apart on baking sheet. Butter tops and let stand for several hours. Bake at 450° for 10 minutes.
In a Dutch oven, saute onions until translucent, in margarine. Remove onions with a slotted spoon and set aside. In remaining pan juices, brown chicken well on all sides. Return onions to pan, stir in the paprika, half of the peppers and half of the tomatoes. Cover and simmer for 15 minutes. Turn chicken; add mushrooms and cook, covered, until chicken is tender (approximately 10 to 15 minutes). Transfer chicken to serving dish and keep warm. Stir sour cream into Dutch oven; add a little water if necessary to make pan gravy. Add additional seasoning, if necessary, and pour over chicken. Garnish with remaining tomatoes and pepper slices. Makes 4 to 6 servings.
In large skillet, brown beef and onion; stir in sauce, water and seasoning mix. Simmer, uncovered, 10 minutes. In a large bowl, combine cottage cheese, sour cream, flour, Mozzarella cheese and bouillon cube; mix well. Add noodles, green onions and green pepper. Blend well. Spoon mixture into well-greased 2-quart dish. Top with meat mixture. Bake at 350° for 20 to 25 minutes. Sprinkle with shredded cheese and bake 2 minutes longer. Let stand 10 minutes.
Crush cookies with rolling pin in a Ziploc bag or by using a food processor. In a medium size bowl, beat pudding mix and milk with wire whisk or on medium speed with a mixer for 2 minutes. Let stand 5 minutes. Stir in Cool Whip and 1/3 of the crushed cookies.
Mix first 4 ingredients and bring to a boil. Remove and add peanut butter, oats and vanilla. Mix well. Drop on waxed paper, 1 teaspoon at a time.
Put all in saucepan and heat over medium heat until cheese has melted and soup is hot.
Fold horseradish and parsley into sour cream. Serve with roast beef or prime rib.
Mix all together. Put on buns and wrap in foil, 2 at a time in a single layer. Bake in a 350° oven for 20 to 30 minutes until warmed.
Mix together the cream cheese, 1/4 cup sugar, egg yolk and vanilla. Cut crusts off bread and roll flat with rolling pan. Spread cream cheese mixture over bread and roll up like jelly roll. Dip in 1 stick melted butter, then in sugar. Bake on ungreased cookie sheet at 350° for 10 minutes or until brown. Can be cut in half.
Cream together butter and sugar. Add egg, then pineapple. Add flour, salt, soda and baking powder. Add vanilla. Nuts and coconut may be added. Drop by teaspoon on cookie sheet. Bake at 350° for 15 minutes.
Mix Hidden Valley Ranch and cream cheese. Spread on cocktail bread and put on slice of cucumber. Sprinkle with salad seasoning.
Brown ground beef. Add the next 5 ingredients and simmer for 15 minutes. Cook noodles in boiling water. While noodles are cooking, mix the cream cheese, sour cream and chopped onions. After meat and noodles are cooked, mix all ingredients together. Bake at 350° for 30 minutes. Top with grated cheese.
Beat eggs, sugar, flour, dash of salt and melted butter. Pour over pecans in unbaked pastry shell. Bake at 325° for about 50 minutes or until knife inserted in pie comes out clean.
Boil crawfish and shell. Cook noodles for five minutes. Mix together all ingredients. Bake 45 minutes to 1 hour at 350°. Serves 6 to 8. Serve with vegetables and salad.
Place all vegetables in pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour over vegetable mixture. Bake at 400° for 35 to 40 minutes.
Combine water, sugar, cloves and cinnamon; boil ten minutes. Add orange juice and lemonade (undiluted). Reheat and serve hot.
Mix together the sugar, brown sugar, egg, vanilla and pinch of salt. Sift together the flour and baking powder. Mix both mixtures together. Add the apples and nuts. Spread in greased 9-inch pie pan. Bake 30 minutes in a 350° oven. Cool Whip or ice cream is good on top when you serve it.
Put first 3 ingredients in blender/processor to make a slush. Add dry champagne and strawberry seltzer. Float strawberries, oranges.
Mix butter, sugar, peanut butter and Rice Krispies; form into 1 1/2 inch balls. Melt chocolate chips and paraffin in a double boiler. Dip balls into chocolate mixture and put on waxed paper until chocolate is set.
Heat oven to 350°. Grease and flour a 12-cup fluted pan. In small saucepan, melt margarine; stir in brown sugar until well mixed. Press brown sugar mixture in bottom of prepared pan. Cut pineapple slices in half; place 6 halves on top of the brown sugar to form a ring. Cut each of the remaining pineapple halves into 3 pieces. Place 1 piece between each pineapple half. Place cherry in center of each pineapple half.
Let cheese and sausage get softened. Mix all ingredients together. Form into small balls and bake at 350° until golden brown, about 10 minutes. Store in airtight tin. Best if served same day.
Blend all ingredients except crab. Add crab meat and toss gently. Mold into cakes and fry in butter until browned. Makes 8 to 10 cakes.
Line a well-greased pizza pan with the cookie dough. Bake 8 to 10 minutes at 350° or until golden brown. Let cool. Whip cream. Mix sugar, vanilla and cream cheese and fold in whipped cream. Spread mixture over cookie dough. Layer over the top: pineapple, bananas, strawberries and pecans.
Dissolve jello in hot water. Add salt; chill until it thickens, then add pineapple (juice and all), whipped cream and rice. Chill before serving.
Cook macaroni and drain. Use one cup milk. Add corn, beans, soup and dill seed to macaroni and cheese. Place French fried onions on top.
Refrigerate pie shell. Heat oven to 425°. Combine sugar, salt and spices. Add pumpkin, milk, and eggs. Heat until smooth. Pour into shell. Bake at 425° for 15 minutes, then reduce the heat to 350° and bake for 35 minutes or until the custard is set. Cool.
*Cut veggies small; use 1 cup of 6 kinds of veggies.
Saute onion, celery and green pepper in butter. Add mushrooms. Mix all ingredients in a large bowl and refrigerate overnight. Put in casserole dish. Bake at 350° for 1 hour. Top with grated cheese.
Boil raisins and 2 cups water; drain. Then add 1 1/2 cups cold water to raisins and set aside.
Cream the butter and Crisco. Add sugar; cream well. Sift dry ingredients together. Add to mixture. Add milk and vanilla. Add eggs, one at a time, beating after each addition. Pour in greased and floured tube pan. Bake 1 1/2 hours at 300°.
Mix all ingredients in order given. Bake at 375° until brown (10 to 12 minutes). Remove from cookie sheet and let cool on wax paper. Makes a large quantity (6 to 7 dozen). These cookies freeze well.
Saute onion in margarine until tender. Set aside. Cook broccoli according to package directions. Drain. Blend soup, mayo, mushrooms and onions together. Place broccoli on bottom of baking dish. Spread soup mixture over broccoli. Cover with cheese. Bake at 350° until bubbly.
Mix 1/2 cup soup, beef, 1/2 can onions, egg and Worcestershire thoroughly. In baking pan, shape firmly into 8 x 4-inch loaf. Place potatoes around meat loaf. Bake at 350° for 1 hour. Stir potatoes. Spoon remaining soup over meat loaf. Bake 25 minutes or until meat loaf is done. Stir potatoes. Sprinkle remaining onions over meat loaf. Bake 5 minutes or until onions are golden. Serves 8.
Combine noodles, poppy seed, almonds, butter and rinds. Toss together lightly. Season to taste with salt and pepper. Turn into buttered casserole and top with sour cream. Bake in moderate (350°) oven for 20 minutes or until thoroughly heated.
Layer row of graham crackers in glass pan (9 x 13-inch); makes 2 1/2 rows. In saucepan, melt the margarine. Add sugar, egg and milk. Stir constantly over medium-high until it boils. Take off and add the coconut, pecans and graham cracker crumbs. Stir until mixed. Pour over crackers. Add another layer of crackers. Pat down.
Place chicken breasts on flat surface. With sharp knife parallel to surface and beginning at curved edge of chicken breast, cut each lengthwise to within 1/4-inch of opposite edge. Open each piece out flat and sprinkle 2 tablespoons cheese over one-half. Fold second half over cheese and press edges to close. Dip chicken in egg, then flour that has been seasoned to taste. Then finally in bread crumbs to coat lightly.
Fry hamburg; drain fat. Mix all together. For smaller portion, cut measurements in half.
Mix last eight ingredients and pour over raw broccoli. Marinate for 24 hours; place in Tupperware bowl to marinate and turn bowl over once in a while. (Make sure tops on securely before this.) Serve cold.
Mix the flour, shortening and salt, then add buttermilk and egg white. Beat until stiff. Chill before using. (Can be kept in refrigerator until used.) Fill with filling of your choice. This is the best crust!!
Cook vermicelli according to directions and drain. In bowl place chopped celery, bell pepper, onions, tomatoes and drained pimento. Add vermicelli to vegetables. Add lemon juice, Accent, salt, pepper and olive oil. Toss all ingredients together. Add mayonnaise (I do not use the full pint) according to taste. Refrigerate until ready to serve. The longer it is in the refrigerator the better it tastes.
Cream butter and brown sugar. Beat in eggs and 2 tsp. vanilla. Combine oats, flour, 1 tsp. salt and baking soda, stir into creamed mixture. Press 2/3 of oat mixture into greased 15x10 inch baking pan. In a pan, combine milk, chips and remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from the heat, stir in walnuts and remaining vanilla. Spread over crust. Sprinkle with remaining mixture. Bake at 350 degrees for 25 minutes. Cool.
Mix all together dates, hot water and baking soda and let cool. Cream sugar and butter. Add eggs, then mix dry ingredients together. Then alternate dry and date mixture together, beating well. Place in greased 9 x 13-inch pan. Top with 1/2 cup chopped nuts and 1 cup chocolate chips. Bake at 350° for 35 to 40 minutes until done. You can sprinkle with a little powdered sugar when done.
Mix together well the zucchini, cooking oil and sugar. Add eggs and vanilla. Beat well. Mix together flour, cinnamon, soda, salt, baking powder and nuts; add to preceding mixture. Mix well. Divide into 2 loaf pans and bake at 350° for 45 to 60 minutes.
Mix all ingredients together; pour into casserole dish. Cook at 350° for 30 minutes or until brown.
Mix oil and sugar. Add eggs and bananas and mix well. Add rest of dry ingredients. Bake for 30 to 45 minutes depending on size of pan. Bake at 350°.
Brown onions in oil. Add garlic, tomato paste, tomato sauce and water. Boil 1/2 hour, stirring often. Add sugar, salt, pepper and sweet basil. Cook over low heat for 1 1/2 hours, stirring often.
Dissolve gelatin in boiling water. Add lemon juice. Cool. Cream together cream cheese, sugar and vanilla. Add gelatin. Mix well. Fold in whipped milk. Pour into dish lined with vanilla wafers or Graham Cracker Crust.
Soak raisins in eggs and vanilla for 1 hour. Cream together butter and sugars until fluffy. Mix flour, salt, cinnamon and baking soda together. Add to butter and sugar mixture. Stir in raisins and oatmeal.
Mix all ingredients together and pour into 9 x 13 casserole dish. Chill and serve. May be frozen for later use.
Mix together rice, water and soup mix in a 9 x 13-inch baking pan. Place chicken on top. Spread cream of mushroom soup over top of chicken. Bake at 350° for 45 to 60 minutes.
Saut onions in 1 tablespoon butter. Butter baking dish. Layer potatoes, anchovies and onions, ending with top layer of potatoes. Pour the brine from the anchovy can on top. Sprinkle with bread crumbs and dot with butter. Add half of the cream. Bake in 400° oven for 50 to 60 minutes. Add remaining cream after 10 minutes of baking as needed. Serve hot from baking dish. Serves 4 to 6.
Heat oil and seasonings; add shrimp. Cook 8 to 10 minutes. Serve over rice or your favorite pasta. The amount of shrimp used is optional. Less is better if using fresh pasta.
Place gelatine, Clamato juice and V-8 juice in a small pan; mix well and bring to a boil. In a bowl, add rest of ingredients and mix well with a fork. Add 6 drops of Tabasco sauce. Pour in a well-oiled mold. Refrigerate overnight. Serve with crackers.
Soften Croutettes with 1 cup tomato sauce in 2-quart mixing bowl; let stand to soften. Add beef, well-beaten egg, soy sauce and water chestnuts. Mix thoroughly. Gently form into meat balls. Place in shallow baking pan. Add water to remaining tomato sauce; pour over meat balls. Bake at 350° for approximately 30 to 40 minutes. May be served over fluffy rice or long grain and wild rice.