HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut spareribs into serving size pieces. Place ribs, bone side down on a rack in a shallow roasting pan. Cover and roast at 350° for 1 hour. Drain. Combine all the remaining ingredients in a bowl. Brush some of glaze on ribs. Roast, uncovered, 30 to 45 minutes longer until meat is tender. Brush occasionally with remaining glaze. Yields 4 servings.
Preheat oven to 350°. Take a large bowl and soften butter; mix in your sugar to a paste (use wooden spoon). Mix egg and vanilla; blend all dry ingredients together and mix into your batter until it is thick. Chill your dough. Take only 1/2 of the batter and roll out onto the floured table. Cut out your shapes using the cutters. Bake 15 to 20 minutes.
Brown ground chuck and onion in skillet; drain off grease. Add green beans well drained. Add tomato soup and seasoning. Put in pie shell and add top crust. Bake at 400° for 1/2 hour.
Make the Jell-O but only let it set (jell) about 1 hour. It should not be watery. Take Jell-O and mix in 1 container of Cool Whip. Cut up the cake into bite size pieces. Cut up the strawberries. Place this mixture into an angel cake tube pan and put in refrigerator for at least 2 hours. After the cake has cooled, tip over in a plate and frost with the second container of Cool Whip.
Preheat oven to 350°. In medium bowl, mix flour and sugar and cut in margarine until crumbly. Press firmly on bottom of 13 x 9-inch pan. Bake 15 minutes.
At low speed blend oil, eggs (add eggs, one at a time), apples and salt. Add remaining ingredients. Beat until smooth. Bake at 350° for 60 minutes in ungreased loaf pan. Cool 20 minutes before turning out of pan.
Heat oven to 400°. Mix 1/2 cup sugar and the cornstarch in a 2-quart saucepan. Stir in lemon juice and blueberries. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Pour into ungreased 2-quart casserole. Keep blueberry mixture warm in oven. Cut shortening into flour, 1 tablespoon sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture. Bake 25 to 30 minutes or until topping is golden brown.
Cream butter and shortening well. Add sugar and beat until light and fluffy. Add eggs one at a time. Add flavoring and beat again. Add dry ingredients alternately with cream; start with flour and end with flour. Add walnuts which have been lightly floured. Bake in greased and floured tube cake pan at 325° for 1 hour and 20 minutes. Cool cake 10 minutes before removing from pan.
Drain sweet potatoes, reserving some liquid. Mash the potatoes, adding enough liquid for a smooth consistency. Add maple syrup. Place in 1 1/2-quart baking dish.
In bowl, combine flour, salt and pepper; add beef and toss to coat. In large pan, brown beef in oil. Add cider, water, vinegar and thyme; bring to a boil. Reduce heat; cover and simmer for 1 hour and 45 minutes or until meat is tender. Add carrots, celery, potato and onion; return to a boil. Reduce heat; cover and simmer 45 minutes or until vegetables are tender.
Put ground beef in water and add salt in a large kettle with tight-fitting lid. Cook on low heat until beef is done. Add the vegetables and pepper. Cook on high until mixture begins to boil, then reduce heat to low setting. Cook for 1 hour or until vegetables are done. Any leftover soup may be frozen.
Slice yams into 1/2-inch pieces or mash. Combine with pineapple, butter, sugar and cinnamon in 2-quart casserole. Microwave 4 minutes on High. Stir. Sprinkle top with pecans and brown sugar. Microwave on High 2 to 4 minutes more.
Heat oven to 350°. Beat the cream cheese and Italian seasoning together with electric mixer on medium speed until well blended. Spread on bottom of 9-inch pie plate. Top with 1 cup Mozzarella cheese, pizza sauce, then the other 1 cup Mozzarella cheese and the green and red pepper. Bake for 15 to 20 minutes or until mixture is thoroughly heated and cheese is melted. Serve with breadsticks. Makes 10 servings.
Cook celery, onion and parsley in butter. Add bouillon cubes. Pour over bread. Add egg and 1/4 cup milk. Shape in balls the size of golf balls and place them in a greased 9 x 13-inch pan. Mix soups with the remaining milk. Cover bottom of pan with soup mixture. Spoon remaining soup over top of stuffing balls. Bake at 325° for about 1 hour.
Sprinkle chicken (both sides) with Good Seasons. Saute in olive oil and butter until golden. Remove chicken; add flour. Cook 2 minutes. Add remaining ingredients, except parsley. Add chicken and cook for 40 minutes. Can be done on top of stove or in oven. Add parsley before serving over rice. Easily doubles.
Place margarine, marshmallows, orange juice and condensed milk in saucepan or microwave and heat until marshmallows are melted. Remove from heat and add crumbs, then other ingredients. Mix well and press into 9 x 13-inch glass dish. Refrigerate. May wrap and freeze. Keeps well up to a year in freezer.
Dissolve sugar in hot water in bowl; cool. Add pineapple juice and orange juice. Mash bananas in bowl. Add lemon juice. Combine with juices; mix well. Pour into freezer container. Freeze until firm. Remove 3 to 4 hours before serving. Mash until slushy. Combine with ginger ale in large punch bowl; mix gently. Makes 50 servings.
Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add orange peel, orange juice and egg. Stir until moist. Fold in cranberries and raisins.
Cut shortening into flour as for pie dough. Add remaining ingredients. Roll into a small ball, then roll in sesame seed. Bake at 375° for 15 minutes.
Drain first three beans and save 1/2 the liquid. Fry bacon and onion, then add the bean liquid and mustard, vinegar, sugar and garlic powder. Simmer 20 minutes. Mix with beans. Bake at 350° for 2 hours.
Put layer of chicken in a 2-quart casserole dish. Add a layer of green pepper and a layer of onions. Sprinkle generously with parsley. Repeat layers until all ingredients are used. Melt butter over moderate heat; blend in flour and add chicken broth slowly, stirring until sauce thickens and is smooth. Add lemon peel, salt and pepper; mix well. Pour over chicken mixture. Top with Sweet Potato Crust and bake at 350° about 40 minutes.
Combine drained, cooked broccoli and remaining ingredients. Heat and serve from chafing dish with tortilla chips. Flavor improves if made the day before.
Mix all ingredients except nuts. Cook to soft ball stage; remove from heat and add walnuts. Stir until well covered. Turn onto foil and separate. When dry, store in fruit jar.
Mix all ingredients together and heat until cheeses are melted. Keep warm in crock-pot. Serve with tortilla chips, breadsticks or even on spaghetti. Makes 4 to 5 cups.
Melt chocolate. Beat yolks with water and sugar. Add chocolate and cook until a custard consistency, then cool. Add vanilla and beaten egg whites. Break up an angel food cake in large bite size pieces. Place a layer on bottom of large cake pan, then a layer of chocolate mixture, then another layer of cake and chocolate. Top with whipped cream and sprinkle with coconut. Store in refrigerator. Can be made a day ahead.
Preheat oven to 350°. In large bowl, combine cake mix, butter, eggs and sugar. Add coconut, nuts, cornflakes, oats and chocolate chips. Drop dough by rounded tablespoonful onto cookie sheet. Bake for 8 to 12 minutes.
Combine caramels and 1/4 cup milk in heavy saucepan. Cook over low heat, stirring until caramels are melted. Set aside. Combine butter, dry cake mix, nuts and 1/4 cup milk and mix until crumbly. Press half of mixture into greased 9 x 13-inch pan. Bake at 325° for 6 minutes. Remove from oven and sprinkle with chocolate chips. Spread caramel mixture over chocolate chips. Return pan to oven and bake at 325° for 15 to 18 minutes. Cool and cut in squares. Do not bake longer than 18 minutes or bars will be hard and dry.
Mix sugar, syrup and butter; add eggs and pecans. Fill pie shell and bake at 400° for 10 minutes. Reduce heat to 350° and bake 30 to 35 minutes.
Combine beaten eggs and milk. Mix well. Place a layer of bread in flat casserole dish. Spread cooked sausage over bread. Sprinkle cheese over sausage. Add a layer of bread. Pour egg mixture over all. Add a little grated cheese on top. Refrigerate overnight. Bake at 350° for 45 minutes.
Dissolve the Jell-O in your hot water. Mix in cream cheese (cut in small pieces). Add cola and juice. When mixture begins to thicken, add pineapple and nuts.
In a very large bowl, blend sugar, eggs and oil thoroughly. Slowly add the remaining ingredients, mixing very well. Grease and flour a tube pan. A large coffee can also can be used, if you would like to mail this bread as a gift. Pour the mixture into the tube pan or coffee can and bake at 350° for about an hour. Test if done with a toothpick in the middle. Toothpick should come out clean but do not overcook. Bread is very moist and delicious!
Mix eggs, oil and Bisquick. Add remaining ingredients, leaving zucchini for last. Spray 9 x 13-inch pan with Pam. Pour into pan. Bake at 350° for 60 minutes.
Brown meats and onion together. Drain. Add chili, taco sauce and Tabasco sauce to taste. Mix all together. Add cheese. Stir frequently until cheese is melted. Serve over tortilla chips. Top with sour cream, lettuce, shredded cheese, tomatoes or other favorite toppings.
Put molasses in a cup and fill to 1/2 cup full with rum. Mix with crushed vanilla waters, 1 cup powdered sugar and toasted and chopped walnuts. Roll in balls and roll balls in powdered sugar. Makes 3 dozen.
Beat egg in medium mixing bowl. Add Eagle Brand milk and mix together. Add lemon juice and mix together. Fold in Cool Whip. Pour mixture into graham cracker crust. Garnish with twisted lemon slice. Refrigerate 4 to 6 hours. Serve cold.
Drain salmon and debone. Clear away all dark skin. Add crushed crackers and rest of ingredients. Mix well and pat into small patties and fry in small amount of grease until browned.
Mix orange juice, sherbet and vanilla ice cream in a large punch bowl. Stir in chilled ginger ale. Serve.
Mix all ingredients well. Melt a pat of butter in each muffin tin or grease with oil. Pour mixture into muffin tins and bake at 350° until golden brown. Yields 9 rolls.
Combine sugar, vinegar, lemon juice, 1 cup water and salt. Bring to a boil and boil 2 minutes. Soften gelatin in 1/2 cup water. Add to vinegar mixture, stirring until dissolved. Chill until the consistency of unbeaten egg whites. Fold in remaining ingredients except mayonnaise. Spoon mixture into a large Pyrex casserole dish (9 x 13-inch) or 1 1/2-quart mold and chill until firm. Serve with mayonnaise. Serves 4 to 6.
Combine boiling water, jello, pineapple and bananas. Place 1/2 of mixture in a glass dish. Stir in 1 package of strawberries (still frozen) until they break up. Cool mixture in refrigerator until firm. Once mixture is firm, spread sour cream on top. Take remaining mixture; add second package of strawberries to it and mix. Place on top of sour cream layer. Allow to chill and set for at least 1 hour.
Combine first ingredients; set aside. Combine eggs, sugar, oil, lemon juice and vanilla; beat well. Stir in tomatoes. Add ingredients; stir just into mixture. Stir in pecans. Pour batter into a greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake at 350° for 1 hour and 5 minutes or until wooden pick comes out clean. Cool in pan for 10 minutes.
Mix all ingredients until well blended. Pour into greased and floured 9 x 13-inch baking pan. Bake for 30 to 40 minutes at 350°.
Dissolve yeast in warm water; set aside. Sift dry ingredients together. Cut in shortening. Add yeast mixture and buttermilk. Knead lightly on floured surface. Cut with 2-inch biscuit cutter. Place on baking sheet; brush top with melted butter. Let rise for 1 hour. Bake at 350° for 15 minutes. Yields about 2 1/2 dozen.
Beat eggs until foamy. Add milk, then flour and salt. Continue beating until batter is smooth. Divide 2 tablespoons of roast beef drippings into twelve 3-inch muffin cups. Tilt to coat evenly. Heat muffin pan in a 400° oven for 5 minutes. Pour 2 1/2 tablespoons batter in each greased cup. Bake at same heat for 30 minutes. Loosen pudding; transfer to platter. Serve immediately with roast beef.
Blend butter, sugar and eggs together. Add bananas, salt and vanilla. Dissolve baking soda in sour milk. Add alternately with flour. Bake in loaf or layer pan at 350° for 1/2 hour or until done.
In large pan or bowl, mix hot water, oleo or shortening, sugar and salt. When shortening is melted, add condensed milk. When lukewarm, add yeast mixture and eggs. Stir and knead in about 28 cups flour or until a little tacky. Let rise until double in bulk and knead down when the dough rises the second time. Put in pans and let rise until double in size. Bake in 350° oven. Makes 10 dozen. You can 1/2 this recipe for 5 dozen.
Blend yolk in with garlic and pinch of salt. Whisk in oil, drop by drop, until thickens. Whisk in remainder in a steady stream. Thin with a little lemon juice to taste. Add mustard, thyme, rosemary, soy sauce and ginger. Add salt to taste. Marinate lamb for several hours or overnight.
Mix sugar, syrup, salt and milk together in saucepan (an iron skillet is better). Cook to soft ball stage, when dropped into cold water, the syrup forms a soft ball when rolled between fingers or 236°. Remove from heat until thickened. Pour into a buttered 8 x 8 x 3-inch baking dish. Cool. Cut into 1-inch squares.
Remove the stems from the mushrooms. Set the mushroom caps aside. Chop the stems.
Mix all ingredients together with dry Jell-O. Chill for 3 hours before serving.
Beat egg whites until foamy. Sprinkle on salt and cream of tarter. Beat in. Add sugar gradually and beat to make stiff peaks. Fold in corn flakes, chocolate bits and vanilla. Drop from teaspoon 2 inches apart on greased baking sheet. Bake at 350° about 15-18 minutes or until firm to touch.
Mix all ingredients. Pour over pork roast. Bake at 350° (30 minutes for each pound) or can be cooked in slow cooker. Take meat off bone; chop into small pieces and add to drippings.
Place chicken in a 10-inch skillet. In mixing bowl, combine orange juice, tamari, molasses, mustard, garlic powder, green pepper, cinnamon and ginger. Pour over chicken. Bring to a boil. Reduce heat; cover. Simmer for 45 to 50 minutes, until chicken is tender. Remove chicken. Keep warm on serving platter. Combine arrowroot and water. Add to remaining pan juices. Simmer 3 to 4 minutes until mixture thickens. Pour over chicken. Garnish with orange slices. Serves 4 to 6.
Layer ingredients in order listed. Cover and refrigerate at least 3 hours or overnight. Toss and serve.
Mix all ingredients and bake at 350° for 1 1/2 hours. Serves 6 to 8. Is excellent accompaniment for roast beef or lamb.
In a saucepan, mix the soup, milk and vegetables. Heat to a boil over medium heat. Reduce heat, cover and continue to cook over low heat for 15 minutes. Stir in cheese until melted.
Boil potatoes with skin on. While potatoes are cooking, blend soup and butter until melted. Add cheese and sour cream. Blend. Peel and cut up potatoes; add soup mixture. Bake at 350° for 45 minutes in greased casserole dish.
Soak bread in milk. Then mix thoroughly with hamburger, salt & pepper. Shape into balls. Place in casserole dish. Mix remaining ingredients together and pour over meatballs. Bake at 375° until done.
"Dump" ingredients into a 9 x 13-inch ungreased pan in the order given. Bake at 350° for 1 hour.
Mix cake mix as directed on package, except use 1/2 less water. Add 1 can cherry pie filling to mix. Bake until toothpick comes out clean. Top with Cool Whip.
Preheat oven to 350°. In large bowl, combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can French fried onions. Pour into shallow 1-quart casserole. Bake, covered, at 350° for 30 minutes or until vegetables are done. Sprinkle remaining cheese and onions in diagonal rows across top. Bake, uncovered, 5 minutes or until onions are golden brown.
Mix together all ingredients. Spray a 9 x 9-inch pan and press mixture in the pan. Bake at 350° for 45 minutes.
Mix all together and refrigerate. Then add package of Doritos taco chips, broken into pieces, on top. Serve.
Thoroughly combine dry mix in a heavy saucepan. Stir in milk and bring to a boil. Stir constantly or until soft ball shapes in a cup of tap water.
Boil macaroni until tender; drain macaroni. Cut up the crab meat. In a small bowl, add all ingredients and seasoning. Mix well and refrigerate until chilled and serve.
Drain beans and potatoes. Melt butter, add to the soup and milk. Pour over beans and potatoes in a casserole. Bake for 25 minutes in 350° oven.
In double boiler, melt Milky Way bars and 1 stick butter until smooth. In bowl, beat 1 stick butter, sugar and eggs (one at a time). Sift flour and soda and alternately add with milk and vanilla. Add candy and pecans. Bake for 1 hour in 300° oven in a 13 x 9-inch pan (greased and floured).
Spread cream cheese on plate. Top with ground beef mixed with nacho seasoning. Top with salsa, black olives, green peppers and taco cheese. Serve with tortilla chips. Enjoy!
Combine beans, molasses and brown sugar in casserole. Slice bacon in 1/4-inch pieces. Top casserole with bacon strips. Bake uncovered 1 to 1 1/2 hours at 325°.
Flatten chicken to 1/2-inch thickness, then cut into 1-inch strips. In a bowl, combine potato flakes and bread crumbs. In another bowl, lightly beat eggs. Add a dash of salt and black pepper. Dip chicken in the egg mixture, then in the potato mixture. In a skillet, cook chicken strips in medium-hot oil for 4 to 5 minutes, until golden brown.
Simmer onions in melted butter Add	seafood and hot milk. In a small bowl combine wine and flour; add cream and mix well. Stir into	seafood mixture and bring to a boil. Simmer 20 minutes. Sprinkle with parsley for serving. Makes 8 servings.
Cook pudding according to package directions. Add peanut butter to hot pudding. Pour into pie shell and refrigerate.
Melt margarine over low heat; add flour and stir until smooth. Cook for 1 minute. Gradually add broth and cook over medium heat, stirring, until mixture is thick and bubbly. Stir in salt, pepper, peas, eggs and chicken. Spoon into a lightly greased 12 x 8 x 2-inch pan. Cut pastry into strips and arrange on top of chicken mixture. Lightly brush pastry with egg mixture. Bake at 400° for 40 minutes or until brown. Makes 8 to 10 servings.
Boil potatoes; peel and dice. Place in baking dish. Fry bacon until crisp, drain well, crumble and add to potatoes. Add mayonnaise. Grate Velveeta cheese and add chopped olives and mushrooms. Stir well and refrigerate overnight. Stir again and bake at 350° for approximately 45 minutes.
In large bowl, cream butter, shortening and sugar. Mix well. Add flour, soda and salt; mix again. Stir in chips. Drop by spoonfuls on ungreased pan. Bake 8 to 10 minutes in 375° oven. Makes about 6 dozen cookies.
Crush graham crackers. Mix with melted butter and 2 tablespoons powdered sugar. Pat into oblong pan and bake at 350° for 10 minutes. Cool.
Heat milk to scalding. Add 5 tablespoons sugar, oil and salt. Mix yeast with 4 tablespoons sugar.	Add warm water and stir until well mixed. When milk is cooled to lukewarm, add eggs and yeast mixture. Add flour, about 1 cup at a time. Beat with dough hoops until you have added most of the flour. Use remainder of flour for kneading and knead well.
Boil chicken and debone and skin. Chop coarsely. Mix mushroom soup, chicken soup and sour cream in Bowl l. Add chopped chicken. Place chopped green onions in Bowl 2 Place grated cheese in Bowl 3 Put chicken broth, chili powder and oil in skillet. Bring to a boil. Run each corn tortilla through boiling broth quickly. Place on flat surface and add spoonful of soup/chicken mixture. Add 1 tsp. green onion and 1 tsp. grated cheese. Roll tortilla up and place in large pyrex dish. Fill dish and add rest of ingredients on top. Pour some of broth on also. Bake at 350° for 15-20 minutes. Add grated cheese on top and finish baking.
Mix 1/2 cup sugar with cornstarch. Add 1/2 cup pineapple juice and cook over direct heat in heavy 10-inch skillet, stir constantly until sauce boils and becomes clear. Add pineapple and butter. Drain cherries thoroughly and arrange in pattern in pineapple mixture. Sift flour, measure and resift 3 times with salt and baking powder.
Mix the first 2 ingredients and pat in a 9 x 13-inch pan. Beat the butter, eggs, powdered sugar and vanilla 15 minutes. Spread over the graham crackers. Dip the sliced bananas in pineapple juice. Layer on and cover with drained pineapple, ending with Cool Whip and nuts. Chill 8 hours to blend flavors, but may be eaten after chilling 1 hour.
Brown beef in skillet. Drain. Add canned tomatoes and taco seasoning; simmer 5 minutes. Stir in 1/2 can fried onions. In bowl, mix cottage cheese, 1 cup Cheddar cheese and eggs. Place 3 tortillas on the bottom of a greased 8 x 12-inch baking dish. Overlap 6 tortillas on sides of dish. Spoon mixture evenly in dish. Top with 3 teaspoons chips, then cheese mixture. Bake, covered at 350° for 45 minutes. Sprinkle with remaining cheese. Put onions on top and bake 5 minutes. When serving, arrange tomatoes and lettuce around the edges. Makes 6 servings.
Sear pork chops in skillet. Place chops in baking dish. Drain sauerkraut and pour over chops. Add 1 cup water. Cover and bake 1 1/2 hours at 350°.
Place chicken in 8 1/2 x 11 1/2-inch baking pan or dish. Mix together onion soup mix, dressing and preserves. Pour evenly over chicken. Bake for 1 hour at 350°.
Mix cake mix, pecans, 1 egg and melted margarine together and pour into bottom of 9 x 13-inch greased and floured pan. Mix 10x sugar, cream cheese, 2 eggs and coconut together and spread on top of other mixture. Bake at 350° for 45 minutes.
Cream butter and sugar. Add egg yolks, vanilla, milk, flour and baking powder. Beat egg whites stiff. Fold whites in mix last. Bake at 350° until done.
Mix all ingredients and keep in a well-sealed container. Add 2 teaspoons per cup of boiling water.
Prepare spaghetti according to directions; drain. In large skillet, heat butter and olive oil. Add shrimp and garlic; cook until shrimp are opaque. Combine hot, cooked spaghetti, shrimp mixture, Parmesan cheese, dill, salt and pepper; toss to mix.
Brown and season meat. Place 6 of the torn tortillas in bottom of casserole. Add drained brown meat, beans, onions, and add rest of tortillas. Mix 2 cans chicken soup with Ro-Tel. Pour over meat mixture. Add cheese and bake. Bake 45 minutes at 350°.
Mix dry ingredients, onion and one half of the vinegar, place in blender, gradually add oil and rest of vinegar (important to keep from separating). Then add celery seed and beat until thick. Makes 1 quart, keeps well.
Mix jello and boiling water until jello is dissolved; cool. Mash avocado and mix with mayonnaise and vinegar; mix into cooled jello. Add crushed pineapple, whipped cream and walnuts. Pour into serving bowl and chill.
Prepare macaroni and cheese according to box directions. Add peas, carrots, tuna and cheese. Mix well.
Beat cream cheese, eggs, sugar and 1 1/2 teaspoons of the vanilla for 10 minutes. Butter a 9 x 13-inch pan and sprinkle with graham cracker crumbs. Pour cream cheese mixture atop crumbs and bake at 325° for 40 minutes. Cool for 30 minutes. Mix together the sour cream and the 9 tablespoons sugar and the other 1 1/2 teaspoons vanilla. Beat 10 minutes. Pour over cooled cream cheese mixture and refrigerate. Fresh or frozen strawberries may be pushed lightly into sour cream topping when it's cool.
Mix flour and salt. Cut in shortening until crumbly. In a bowl, mix water, egg and vinegar. Mix all ingredients together. Work into a ball. Roll out on floured board.
Saute pepper, onion and butter. Add eggplant, tomatoes, salt and simmer, covered, for 10 minutes. Spoon into a lightly greased 2-quart casserole. Combine remaining butter with bread cubes and spoon over eggplant. Bake at 350° for 20 minutes or until tender. Serves about 4.
Mix all ingredients in large bowl except corn flakes and butter. Place mixed ingredients in large baking dish. Mix butter and corn flakes in small bowl, then spread evenly over the potatoes. Bake at 350° for one hour.