HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak ribs 1 hour in salt water in cooler. Take out and put in broiler pan. Cover with Carolina Treat. Cook until brown with Kraft barbecue sauce and honey. Put in warm oven at 300° for 10 to 15 minutes.
Grease Bundt pan. Drop nuts in bottom. Cut biscuits into quarters. Mix 3/4 cup brown sugar and 1/2 teaspoon cinnamon and place in a bag. Add cut up biscuits and shake until biscuits are covered. Place biscuits in Bundt pan. Boil the butter or margarine, 1/2 cup brown sugar and 1/2 teaspoon cinnamon for 2 to 3 minutes. Pour over biscuits and bake 30 to 40 minutes at 350°.
Combine liquids. Add spices and stir until well blended. Add vegetables and stir. Cover and refrigerate at least 24 hours. Serves 8 to 10. Serve cold.
Mix all ingredients together. Roll out and bake on ungreased cookie sheet for 15 minutes at 400°.
Cream shortening and sugar together, add eggs. Mash bananas with fork and add lemon juice. Mix into the creamed mixture. Sift flour, baking powder and salt together and add. Add nuts. Turn into greased 1 1/2-pound loaf pan. Bake at 350° for 1 hour and 15 minutes.
Turn a broiler on to medium heat. Separate the muffins into halves. Slice the tomatoes. You will need 8 slices. Lay the sliced English muffins on a pan, bottom side up. Put the pan under the broiler and let the muffins brown lightly on bottom side. When muffins are lightly browned, take them out of the broiler and turn them cut side up. On each muffin place 1 slice of cheese and 1 slice of tomato. Sprinkle a little oregano and just a few drops of oil on each. Put the muffins back on the tin and put them back under the broiler again for about 8 minutes or until the cheese is melted.
Blend sugar and shortening. Then add eggs, milk, flour and baking powder, blending as you go. Mix well. Fold in frosting mix, blending slowly. Pour into greased and floured pan. Bake at 325° for 1 hour and 20 minutes.
Combine dry ingredients, add rest and mix. Let set a minute until mix fluffs up; if too thick add some more milk. Cook on hot buttered griddle. (This is the best pancake mix I've come across yet.)
Using medium heat, boil the ingredients for 5 minutes, then add 1/2 teaspoon baking soda and stir. Place corn in a large flat pan. Pour the cooked mixture over corn and bake 1 hour at 200°. Stir every 15 minutes (very good).
Using lightly oiled or greased frying pan or Corning Ware with lid, brown chops well on one side. Add sliced or large diced onion (or onion flakes later with the water). Brown chops well on other side with onions. Add caraway seed (a pinch per chop). When chops are well browned, add water (up to about 1/3 of chops). Add salt and pepper to taste. Cook chops a minimum of 1 1/2 hours on low fire, partly covered. Turn chops occasionally and stir in onions. Add water as necessary. When chops break to the fork, they are ready. Add enough water to make gravy.
Combine loaf ingredients in bowl and mix together. Form into a loaf and put in roaster.
Mix all ingredients together in shallow baking dish. Bake at 375° for 30 minutes.
Bring water, butter, sugar and salt to boiling. Add flour all at once, stirring fast. Cook and stir with wooden spoon until mixture forms a ball that doesn't separate. Remove from heat and cool for 10 minutes. Add eggs, one at a time, beating well after each until smooth. Spoon dough into a pastry bag fitted with a large star tip. Pipe the dough into strips 3 inches long and 3/4 inch wide onto a baking sheet lined with waxed paper. Freeze strips about 20 minutes. Do not remove any from freezer until ready to fry. Fry dough in hot oil 4 to 5 minutes turning occasionally. Drain on paper towel.
In medium bowl, combine vinegar and mayonnaise. Stir in all remaining ingredients, except chips. Cover and chill. When ready to serve, add crushed chips and toss lightly.
Combine crumbs, 3 tablespoons sugar, 1/2 teaspoon cinnamon and margarine. Press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes.
Prepare peppers for stuffing. Mix stuffing (all ingredients except olive oil and tomato sauce*). Add more oil if this is dry. Stuff the peppers. Place stuffed peppers upright in deep baking dish. Pour oil over peppers and top with 1 tablespoon of tomato sauce for each. Bake in moderate oven (375°) for 1 hour. Serves 4, hot or cold.
Combine first 7 ingredients. Spoon into greased 13 x 9-inch baking dish. Sprinkle cracker crumbs evenly over top. Bake at 350° for 40 minutes or until bubbly. Yields 10 to 12 servings.
Mix jello, water and juice; chill until slightly thickened. Add crushed pineapple. Prepare Dream Whip as directed on package. Save 2 cups for icing if large pan is used. Add balance of Dream Whip to jello mixture. Tear cake into bite size pieces. Alternate layers of cake and jello mixture in pan. Chill overnight and frost with remaining Dream Whip. If desired, sprinkle coconut on top. Can use strawberry jello and strawberries or orange jello and mandarin oranges.
Brown ground beef and drain. Mix with other ingredients and bake 30 minutes at 400°. Drain pork and beans before mixing with other ingredients.
Put the beef in the skillet. Stir and brown over medium heat. Pour off the fat. Add celery, onion, sugar, vinegar, mustard and ketchup. Sprinkle the flour on the mixture. Stir to mix well. Simmer about 20 minutes. Cut buns in half and put them together with the beef mixture in between. Makes 6 sandwiches.
Trim crusts from the bread and roll flat with a rolling pin. Mix first four ingredients and spread each slice with some. Roll each like a jelly roll and cut into thirds. Dip each piece into melted butter and then in cinnamon sugar. Place on a cookie sheet and freeze (this is a must). They may be stored in baggies in the freezer after they are frozen. Place on a cookie sheet and bake at 350° for 15 to 20 minutes.
Mix together and store in an airtight container. When ready to make batter into dip, pour amount desired into bowl and add water to desired consistency. Dip food and fry in hot oil. Also good for onion rings, chicken, mushrooms, etc.
Mix cake mix with juice of oranges; add cooking oil. Add well beaten eggs. Mix well. Fold in orange slices. Grease and flour 3 layer pans. Bake at 350° for 30 minutes.
Cook whole chicken in 1-quart water until tender. Remove meat from bone. To broth and meat add 4 cups water and rest of the ingredients. Cook until vegetables and noodles are tender.
Combine cream cheese, sugar, vanilla and one egg. Beat until smooth. Combine brownie mix, oil, water and 2 eggs and mix well. Spread half of brownie mix in crust. Spoon cheese mix over brownie layer. Top with remaining brownie mix. Sprinkle with pecans. Bake 350 degrees for 40 minutes.
Beat eggs and sour cream until light and fluffy. Stir in cheese and onions. Melt butter in a large skillet. Add curry powder and stir for a few seconds. Add eggs. Lower heat and stir gently until eggs are cooked to desired consistency.
Melt margarine in saucepan. Remove 2 tablespoons margarine and mix with bread crumbs; set aside. To remaining margarine, add chopped onion. Saute until tender, about 5 minutes. Remove from heat. Blend in flour, salt and pepper. Gradually stir in cream and sherry. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in crab, eggs and parsley. Turn mixture into individual scallop shells or casseroles or a 9-inch baking dish. Top with crumbs. Bake at 375° for 20 to 25 minutes, or until crumbs are lightly browned.
Melt butter in a large saucepan. Add onion; cook, covered, on low heat until tender, about 15 minutes, stirring occasionally. Blend in flour. Add water, potatoes and salt, stirring constantly. Bring to a boil. Cover; simmer for about 30 minutes, until potatoes are tender. Stir occasionally. Add cream; stir well.
In a small saucepan, combine 1/3 c. water, sugar, vinegar and soy sauce. Heat to boiling. Stir in tomatoes, bay leaf and onion. Return to boiling, stirring occasionally. Reduce heat. Simmer 5 minutes.
Cream sugar; add egg yolks, vanilla, whiskey, cinnamon, nuts and bread crumbs; add beaten egg whites. Fold soda in lemon juice; bake in greased pan 40 minutes at 350°.
Add 1/2 ice cream to a chilled 12-ounce glass. Add enough carbonated beverage to half fill the glass; stir gently. Add remaining ice cream. Fill the glass with remaining carbonated beverage.
Cook 2 hours over low heat. Stir occasionally. Pack in hot jars and seal.
Core tomato and slice in half. Place cut side up on cookie sheet. Pierce each tomato several times with a fork. Sprinkle each half with sherry, dill and pepper. Broil 2 to 3 minutes. (May be prepared to this point 1 hour before serving.) Top each half with a mixture of mayonnaise and cheese. Broil for 2 to 3 minutes or until bubbly and slightly browned. Serve immediately.
Peel and slice (in rounds) carrots and boil until tender, approximately 5 minutes. Cool. Slice green pepper and onion. Blend together soup, oil, sugar and vinegar. Add optional ingredients to taste. Alternate layers of carrots, onion and green pepper. Pour marinade over vegetables and refrigerate overnight.
Heat olive oil in skillet and add fresh spinach (or thawed frozen spinach). Add garlic, salt or soy sauce, pepper dill weed and vinegar. Cook over medium heat about 10 minutes, stirring often. Add the cooked rice and toss until well blended. Cover and leave over low heat for 3 or 4 minutes. Toss together the 2 cups of cheeses. Sprinkle over rice mixture when served.
Shred cabbage, green pepper, onion and carrots into colander, sprinkling layers with salt. Let drain at room temperature for 4 hours; press to remove remaining moisture. Combine vinegar, water and sugar in bowl; mix well. Combine with cabbage mixture in serving bowl; mix well. Marinate in refrigerator for 12 hours or longer. Yield: 16 servings.
Blend the cream cheese and sugar together (hands work best!). In a larger bowl, melt chocolate chips in microwave. Add cheese and sugar mixture to chocolate chips. Add nuts (optional). Spread on buttered pan/sheet and refrigerate at least 1 hour. Makes 2 pounds of fudge.
Sprinkle onion in 1 1/2-quart round glass baking dish (a 1 1/2-quart glass ring mold may be used instead. Baking time is the same). Top with bacon slices, cover with paper towel. Microwave on High 5 minutes, or until bacon is crisp, rotating quarter turn every 2 minutes. Remove bacon strips to paper towel. With slotted spoon, remove onion and set aside. Pour bacon drippings into measuring cup, adding oil if necessary to make 1/4 cup.
Set cream cheese out and let warm. Spread into pizza dish until evenly spread out (moistened fingers work well), then pour on chili sauce and spread evenly. Spread chopped or ground up pepperoni or meat of choice. Sprinkle chopped up green pepper evenly and sprinkle green onions (using some of green top) evenly. Save a few green onions and green peppers to garnish top. Spread Mozzarella cheese over top. Garnish with green pepper, onions and chopped or sliced black olives. Sprinkle with ground paprika for color. (Green olives are good, too.) Try your own variations.
Saute onion, celery and mushrooms in defatted chicken broth. Combine soup, milk and garlic powder. Add beans, sauteed onions, celery, mushrooms and water chestnuts to soup mixture. Pour into a lightly greased casserole dish. Sprinkle with cornflake crumbs or low-fat cheese. Bake for 30 minutes at 350°. Serves 6.
Combine sugar, cocoa and milk. Cook to soft ball stage. Take off burner. Add butter and vanilla. Beat until it starts to thicken. Pour into a 9 x 9-inch buttered pan. Peanut butter may be added after taking fudge off burner.
Preheat oven to 375°. Place peaches in greased shallow 1 quart baking dish. Sift dry ingredients together. Add egg; mix with fork and spread over peaches. Bake 30 minutes. Serves 6 to 8 people.
Mix all the cereals, pretzels and peanuts together in a large roaster. Melt bacon fat and butter together and mix other seasonings. Pour seasoned fat over the dry cereal and toss to mix the seasoning. Bake in 200° oven for one hour. Turn occasionally during the one hour so seasoning will be equally distributed. Cool. Store in airtight container.
Combine the ingredients in a large mixing bowl. Beat for 10 minutes at medium speed. Pour the batter into an ungreased 10-inch tube pan. Bake at 350° for 1 hour or until done when tested. Let cool, then remove from the pan. Dust with powdered sugar.
Mix water, fat, ammonia, borax, sugar and lye in order given in a plastic pail.	Sprinkle lye in last.	Stir and let set 5 to 10 minutes, then stir again. Stir frequently the first hour and half. There after every hour throughout the day. Make sure there is no liquid in the bottom at the end of the day. (If there is, you may stir it several times the next morning.) After it is all done, let it set in pail a few days, then cover soap or put in tight container to prevent drying out. The mixture may look separate at first. But it will eventually absorb and look beautiful and crumbly by stirring. For best results make only one batch at a time or use separate container for each batch.
Peel, core and slice apples. Put in microwave-safe dish, 9 x 13-inch. Mix remaining ingredients and crumble over apples. Microwave 5 to 10 minutes depending on your oven.
Mix stick of oleo, cream cheese and flour well. Form into 24 balls about size of walnut. Press into 24 small tart tins. Fill with the following: chopped pecans pieces (3 to 4 pieces in each section). In separate bowl, mix 2 eggs (beaten), brown sugar, vanilla, pinch of salt and melted butter. Pour over nut pieces to 1/4-inch from top. Place broken nut pieces on top of each tart. Bake 30 minutes at 350°. Cool before removing from pan. These are great to freeze also.
Warm milk and honey together. Prepare bread cubes, removing crusts. Place in 2-quart buttered casserole. Beat eggs slightly with salt. Add to bread cubes with honey mixture and vanilla. Sprinkle top with nutmeg. Heat oven to 300°. Bake 50 to 60 minutes (or until custard tests done near center). May be served warm or cold. Makes 8 servings.
Drain and mix first 5 ingredients. Dissolve salt and sugar in vinegar; pour over bean mixture. Marinate overnight.
Mix ingredients in order. Pour in greased long bread pan. Bake at 350° for 40 to 45 minutes.
Mix together and pour into a 9 x 13-inch pan. The pan should be sprayed with Pam first. Bake at 350° for 30 to 40 minutes. Frost while warm.
Blend tuna, celery, onion, eggs and mayonnaise. Cut tops from tomatoes; scoop out seeds. Stuff with tuna mixture.
Beat together all ingredients, except egg whites. Beat whites until stiff and mix in batter. Makes 3 layers. Bake at 350° until firm to touch.
In food processor or blender, combine flour, oats, spices and herbs. Process slightly. Set aside. Beat egg whites and beer until foamy, place in shallow dish. Dip chicken in egg mixture and then roll in flour mixture. Fry in oil. Remaining flour mixture may be used to make milk gravy and served with chicken. Delicious!
Spread in thin sheet. Bake 30 minutes. Cut in squares while hot. Form into balls by rolling each square in palm of hand. Roll in granulated sugar. Makes 24 chews.
Saute onions in 4 tablespoons of butter until soft. Stir in flour. Add water and cook over low heat until thick. Blend in cheese. Combine sauce and thawed, well drained broccoli. Add eggs and mix gently. Pour into greased 1 1/2 quart casserole. Cover with cracker crumbs and dot with 2 tablespoons butter. Bake at 325° for 45 minutes. Serves 6.
Beat eggs; stir in oil, zucchini, sugar and vanilla. Sift flour, baking powder, baking soda, salt and cinnamon together. Stir the flour mixture into the egg mixture until well blended. Add raisins and nuts; mix well. Pour out into a greased and floured Bundt pan. Bake in a preheated 375° oven for 55 minutes.
Slice onions into rings 1/4 to 1/8-inch thick. Keep rings dry. Mix egg and milk; sift together dry ingredients. Gradually add egg mixture; beat until smooth. Add butter. Heat fat to 360°. Drop battered onion rings into fat, one at a time. Don't fry too many rings at one time. Fry until brown, turning once. Drain on absorbent paper.
Pour boiling water over Jell-O. Mix well; add juice from pineapple. Cool to room temperature; then put in refrigerator until firm. Whip until fluffy. Fold in sour cream, pineapple and walnuts. Refrigerate.
Stir first three ingredients together well, boil 2 minutes. Add the chocolate chips and marshmallows.
In skillet brown chicken in hot oil. Set aside. Add soup, water and vegetables in a saucepan. Heat to a boil. Add uncooked pasta. Cook over medium heat for 10 minutes, stirring often. The pasta cooks in the soup. Add browned chicken. Cook 5 minutes more or until pasta is done, stirring often. Serve with grated Parmesan cheese.
Slightly soften butter and cheese for ease in mixing. Add remaining ingredients; mix well. Spread on muffin halves. Place on cookie sheet; bake at 350° for 10 to 15 minutes, then switch to broil for about 1 to 2 minutes more.
Blend for 5 minutes and pour into 10-inch greased deep pie pan. Bake at 350° for 40 to 50 minutes.
Brush pork on both sides with mixture of liquid smoke and water. Arrange on rack in shallow roasting pan. Roast in 350° oven for 1 to 1 1/4 hours, until cooked through. Heat barbecue sauce. Slice pork; arrange on rolls, spooning warm sauce over and top with your favorite cole slaw. Garnish with pickle chips and parsley sprigs. Serves 6.
Toss together with 8 ounces low calorie or regular Italian dressing. Serves 12 to 14.
Boil sugar, water, margarine, corn syrup and cinnamon down into a syrup. Boil sweet potatoes until tender with peeling. When tender, peel and slice. Put into Corning Ware dish and pour syrup over potatoes.	Place in center of rack and cook until desired. Take from oven and pour miniature marshmallows over potatoes; let melt.
Mix mustard and jelly on top of stove in saucepan until it dissolves. Drop hot dogs in and cook on low heat until wieners are done.
Slice pork into individual pieces. Saute in garlic, onions and tomatoes. Season with salt. Add vinegar and let boil for 5 minutes, then add enough water or stock to make meat tender and make up for sauce. When almost done, add sliced pepper and thicken with bread crumbs. Cook for 5 minutes thereafter. Remove from fire and garnish with fried potatoes.
Mix juice into pudding with wire whisk. Stir in yogurt and coconut extract. Stir in pineapple. Chill 30 minutes before serving.
Mix first 3 ingredients and put into oblong casserole dish. Then layer next 3 ingredients on top. Top with grated cheese and serve with corn chips.
Cut the tops off the green peppers; remove seeds. Cook peppers in boiling water for 3 to 4 minutes; drain. Coat a nonstick skillet with vegetable oil spray. Cook turkey and onion until turkey is done and onion is soft. Add tomatoes. Simmer for 10 minutes. Stir in remaining ingredients except bread crumbs. Stuff peppers with turkey mixture. (These can be frozen at this point.) To bake, place in a shallow baking dish. Top with bread crumbs. Bake at 350° for 20 to 25 minutes.
Drain pineapple, reserving juice. Bring pineapple juice and water to a boil. Add gelatin. Stir in pie filling and cola. Add pineapple and pecans. Refrigerate until congealed.
Cream together cream cheese and sour cream. On a large tray, layer in this order: lettuce, tomatoes, cream cheese/sour cream mixture, olives, Cheddar cheese and salsa. Grab a chip and dip.
Saute onion in margarine until tender. Blend in flour and seasonings. Add milk and bouillon cubes. Stir over medium heat, stirring constantly, until mixture thickens and comes to a boil. Add a little of the heated sauce to eggs. Stir this into rest of sauce. Add cheese; stir until melted. Add mushrooms; pour over broccoli in a casserole. Sprinkle with almonds and paprika. Bake at 350° for 20 minutes, until brown.
Combine all ingredients and spoon into 2-quart baking dish. Bake 25 to 30 minutes at 400°.
Cook squash; drain. Mix all other ingredients together. Spoon into lightly greased casserole. Top with grated cheese. Bake at 350° for 1 hour.
Cook the salt, lemon juice, pineapple juice, cherry juice, flour and vinegar. Cool. Whip 1 pint cream and fold into cooled mixture. Combine marshmallows, grapes, pineapple, cherries and nuts. Carefully fold into fruit mixture the cooked mixture. Refrigerate for 12 to 24 hours before serving.
Combine sugar, corn syrup and water. Mix well; cook over medium heat, stirring constantly until sugar dissolves. Continue cooking, stirring occasionally until mixture reaches 285°. Remove from heat at once; stir in nuts and butter. Cook, stirring constantly, until it reaches 295°. Remove; add vanilla and baking soda. Stir to blend. Pour onto well-buttered sheet. When cold, break into pieces.
Heat oven to 350°. Mix brown sugar, shortening, butter, egg yolk and vanilla (mixer okay). Mix in by hand the flour and salt until dough holds together. Shape into 1-inch balls. Beat egg white slightly. Dip ball in egg white and then in nuts. Place 1-inch apart on ungreased cookie sheet. Press thumb into center. Bake 8 to 10 minutes or until light brown. Immediately remove from cookie sheet. Put Kisses on when hot or, when cool, fill with preserves. Refrigerate if filled with preserves.
Wash and dry tomatoes. Take the cores out and make a hole in the tomatoes. Fry the bacon crisp; drain and crumble. Add the Tabasco sauce, about 1/4 teaspoon should do. Stuff the tomatoes. Stick each tomato with a toothpick and arrange on a platter with a few stems of fresh parsley for color.
In large saucepan with heavy bottom, mix all ingredients until well blended. Cook over medium heat for 1 hour, stirring occasionally. Makes about 6 cups of sauce.
In microwave bowl combine milk, butter, and sugar. Microwave on high 9-12 minutes or until soft ball forms when small amount is dropped in cold water, stir every 3 minutes. Remove cover from marshmallow creme, microwave in jar on 50% for 30 seconds or until soft. Stir into sugar mixture with chocolate chips and nuts until well blended. Pour into medium pan 8 X 10 inch. Let stand or refrigerate until firm. Cut into squares.
Heat oven to 350°. Mix sugar, butter, coconut and vanilla in large mixing bowl. Mix in remaining ingredients. Shape dough by rounded teaspoonfuls into balls. Roll in sugar and place 3 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass. Bake 8 to 10 minutes or until edges are delicately browned. Immediately remove from cookie sheet to cooling rack. Yield: 4 dozen cookies.
In small bowl, combine flour, baking soda and salt; set aside. In a large bowl, cream the butter, sugars and vanilla. Add eggs, one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in chocolate chips and nuts. Put in greased 8 x 6-inch pan. Bake in preheated 375° oven for 25 minutes or until golden brown. Cool. Cut into bars.
Grease and flour a Bundt pan. Bake about 45 minutes at 375° until no imprint remains. Ice cake.
Use the washed broccoli flowerets and the stems, peeled. Mix all ingredients and toss lightly. Keep refrigerated until serving time.
Grease 9 x 11-inch casserole dish. Beat eggs. Mix sugar and flour and add to eggs. Add pineapple and juice to egg mixture and place in dish. Break bread in small pieces and place on top. Cover with pieces of sliced margarine. Bake for 1 hour at 400°.
Spread meat on bottom of glass casserole dish. Add soup and spread out. Top with Tater Tots. Bake at 350° for 35 to 45 minutes.
Combine chicken, drained pineapple (reserve juice), grapes, celery and peanuts. Taste for salt (salted nuts will probably furnish enough). Stir in tarragon.
Drain orange and grapefruit sections, reserving 1/3 cup of the juice. Set juice aside.
Preheat oven to 350°. Grease one large loaf pan (9 1/4 x 5 1/4-inches). Mix together flour, sugar, baking powder, salt and baking soda. Combine orange juice, butter and eggs; stir into dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Spoon mixture into prepared pan. Bake for 1 hour and 5 minutes. Cool 5 minutes; remove from pan. Cool on wire rack.