HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinate spareribs for 1/2 hour in mixture of salt, shoyu and cornstarch. Brown ribs in oil; drain oil. Simmer ribs until tender, 1 to 2 hours, in a mixture of the brown sugar, vinegar, ginger and/or garlic and pineapple juice-water mixture. Add pineapple chunks just before serving. Remove oil from spareribs.
Cook rice in salted water for 5 minutes. Set aside. Flour and season chicken. Fry chicken in oil until brown. Pour rice over chicken. Cover and cook until chicken is tender. Add water as needed.
Cook and stir beef and onion until brown; drain. Stir in flour, seasonings and tomato sauce. Spread mixture in pan. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth. Pour into pan and bake at 350° until golden brown (25 to 30 minutes). Let stand 5 minutes before cutting.
Mix butter and sugar together. Stir in flour. Mix thoroughly with hands. Chill dough; roll out 1/3 to 1/2-inch thick. Cut into shapes with cookie cutters. Place on ungreased cookie sheet. Tops do not brown during baking, nor the shape of cookies change. Bake at 300° for 20 to 25 minutes.
Cook chicken; reserve broth. Cut into bite-size pieces. Cook spinach noodles in 1 1/2 pints of chicken broth. Do not cook noodles too long. (You may use more noodles if you wish.) Saute the onion, green pepper and celery in margarine. Add cheese, olives, water chestnuts, mushrooms and mushroom soup (undiluted). Mix well with all ingredients. When ready to serve, heat to bubbly.
In a large bowl mix the oatmeal, milk and egg. Add the meat and seasonings; mix well. Form into a loaf and place in baking pan. Bake at 350° for about 1 hour.
Preheat oven to 350°. Beat eggs until thick and lemony. Slowly add sugar, milk and vanilla, mixing slowly. Blend dry ingredients together and fold into egg mixture by hand. Blend well and pour into greased 13 x 15-inch jellyroll pan. Bake for 20 minutes or until done.
Mix onion and the oleo (saute), then the other ingredients. Cook in crock-pot or bake in oven, very hot, 200°, for 4 hours.
Dissolve gelatin in boiling water; add cranberry sauce while still hot. Stir or whip until dissolved. (If you prefer a smoother salad, put cranberry sauce through food processor.) Chill until syrupy. Dice bananas and fold into gelatin with nuts. Pour into mold(s). Chill well. Serves 8.
Mix crushed crackers with butter. Press into 9-inch pie pan. Saute onions in small amount of butter until golden brown. Pour into crust. Sprinkle with cheese. Add scalded milk to eggs and pour over onions and cheese. Bake in 350° oven for 30 minutes.
Boil eggs and dice. Dice pickles and onion and then mix with kidney beans. Add mayonnaise to desired consistency.
Put all ingredients except sweet potatoes or yams in a 7 x 11-inch baking dish. Microwave, uncovered, on High for 2 to 3 minutes until thickened. Stir once. Add sweet potatoes, coating all sides. Microwave on High, uncovered, for 5 minutes, rotating dish once and spooning syrup over potatoes.
Combine sugar, eggs and oil. Mix well. Stir in zucchini and vanilla. Sift flour, cinnamon, soda, baking powder and salt together. Add to zucchini mixture. Add milk and mix well. Stir in coconut. Turn into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until done.
Brown ground beef; drain excess fat. Add Miracle Whip, spaghetti sauce and macaroni. Heat on medium, stirring occasionally. Top with Kraft cheese. Serves 4 to 6.
Slice potatoes, onions and ham with thinnest slicing disk of food processor. (If you don't have food processor, slice as thinly as possible by hand.) Saute potatoes and onions in oil until soft, but not brown. Butter an 11 3/4 x 7 1/2-inch glass baking dish. Layer potatoes, onions and ham in dish. Scramble eggs with salt and pepper to taste and pour over all. Bake at 325° for 20 to 25 minutes, or until eggs are set. Cut into squares. Serves 6.
Mix Raisin Bran, raisins, pineapple, sugar, flour, soda and salt in large mixing bowl. Add eggs, butter and buttermilk. Mix well; do not overblend. Store in covered container. Will keep about 6 weeks.
Cook onion in butter until soft and yellow. Add the consomme, water, horseradish and mustard. Simmer 20 minutes. Serve with a thick slice of toast on top. Sprinkle with Parmesan cheese.
Grease 9 x 13-inch pan. Combine first 6 ingredients; mix well. Spread in bottom of pan. Sprinkle dry cake mix over top. Sprinkle on pecans. Drizzle margarine over top. Bake at 350° for 50 to 60 minutes.
Mix all ingredients together. Have pan greased and hot. Pour half of batter in a pan. Sprinkle with half of cheese. Pour rest of batter in pan and bake to almost done. Then sprinkle rest of cheese over all and finish baking.
Flour meat and brown. Season with pepper. Remove the meat and cook the onion until tender. Using a Dutch oven, put in meat, onion, mushrooms, the beer and Tabasco. Cover and cook for 1 1/2 to 2 hours.
By hand beat egg yolks, whole egg, water and salt. Add enough flour so that dough has consistency to roll. Use lots of sprinkled flour on table and on rolling pin and top of the dough you are rolling. Separate dough into 3 parts and roll each part thin. After rolled out, flour top of dough again. Cut into 3 wide sections and stack on top. Do this with each part. Then start at the small end and cut noodles thin. Cook right away in boiling water and rinse in cold water.
Melt butter; stir in flour. Spread in a 9 x 13-inch cake pan. Bake at 350° until lightly brown, 15 to 20 minutes. Beat cream cheese and powdered sugar until creamy. After crust is cool, drop mixture onto crust by spoonfuls, then spread. Combine pudding and milk. Beat until thick. Spread over cream cheese layer. Top with Cool Whip and nuts. Refrigerate.
Boil sugar, water and vinegar together. Add butter, molasses and 1/2 teaspoon salt. Boil until brittle when dropped into cold water. Remove from heat and pour over popcorn. Make into 3 or 4-inch balls.
In saucepan, combine onion, chicken broth and celery. Bring to boil and reduce heat. Simmer covered for 5 or 6 minutes until vegetables are tender.
Wash and bake potatoes until done. Cut open and spoon out potatoes from hulls. Mix with salt, pepper, Parmesan cheese and margarine. Pack back into hulls. Sprinkle shredded cheese over all 8 halves. Place in warm oven until ready to serve.
Line a 9 x 13-inch pan with foil. Melt the butter in the pan. Place chicken, skin side down, in the pan and sprinkle with 1/2 teaspoon of salt. Blend the remaining salt, honey, mustard and lemon juice. Brush half of the honey mixture on the chicken. Bake in a 350° oven for 30 minutes. Turn the chicken and brush with the remaining honey mixture. Bake for 30 minutes more, or until the chicken is tender. Serves 4.
Boil and debone chicken. Place bite size pieces in bottom of baking dish; salt and pepper to taste. Mix sour cream and chicken soup with 1 can broth from boiling chicken. Pour over chicken. Crush Ritz crackers in small pieces; put over top of mixture. Cut margarine up and place around on top of crackers. Bake at 350° for about 30 minutes or until nice and bubbly.
Combine sugar, flour and salt. Beat eggs well; add dry ingredients. Add butter and milk; mix well. Pour into a pastry shell; bake in a 375° oven for 30 minutes. Allow to set before serving. Makes 6 servings.
Mix all ingredients and pour into crust. Bake at 350° for 40 to 45 minutes or until knife comes out clean.
Saute onion, pepper and meat. Add seasonings; cook 15 minutes. Mix cornbread and pour over top. Bake 20 minutes at 350°.
Heat oven to 275°. Cover baking sheet with heavy brown paper. Beat egg whites. Add cream of tartar and beat until foamy. Beat in sugar, one teaspoon at a time until stiff and glossy. Do not underbeat. On brown paper, shape meringue into 9-inch circle, building up sides. Bake 1 1/2 hours. Turn off oven. Leave in oven with door closed for 1 hour. Finish cooling out of oven away from draft. Put on plate and fill with strawberries and ice cream. Top with Cool Whip.
Bake 2 large chicken breasts; remove skin and bone. Put in deep pan with tomatoes, tomato juice, mushrooms and Sweet 'N Low. Add salad dressing; sprinkle with the oregano, paprika, onion flakes, parsley flakes, salt and pepper. Put foil on top of pan. Bake at 400° for 1 1/2 hours. Makes 3 to 4 servings.
Mix all ingredients together in bowl and shape into balls. Brown in frying pan in butter and vegetable oil. You may put these in spaghetti sauce or pour over 1 can golden mushroom soup and 1/2 c. sour cream, which makes like a gravy, and serve this way.
Mix all together and spread on a 9 x 13-inch pan and bake at 350° for 20 minutes. Cool.
Split and remove part of the center of the rolls. Stuff the rolls with the mixture. Wrap in wax paper or aluminum foil and heat in a 350° oven for about 15 minutes.
Mix corned beef and vegetables in a frying pan. Add water and tomato paste. Cook for 5 to 10 minutes and serve over rice.
Combine all ingredients and bring to soft-ball stage,* stirring constantly. Remove from heat. Stir until mixture thickens, becomes creamy and cloudy and pecans stay suspended in mixture. Spoon out on buttered wax paper. When using wax paper, be sure to place newspaper underneath as hot wax will transfer to whatever is beneath.
In a 2-quart casserole, layer ingredients as follows: 1/2 crackers (crumbled), 1/2 asparagus, 1/2 egg slices, 1/2 pimento, 1/2 mushroom soup mixed with pimento juice and 1/2 grated cheese. Repeat layers using the other half of the ingredients. Top with cheese or crumbled potato chips. Heat in moderate oven (375°) until bubbly and topping has browned.
Cream butter, sugar and eggs together. Add all other ingredients and mix well. Grease and flour 9 x 13-inch pan, pour in and bake at 350° for 1 1/2 hours.
Saute beef and onion in a heavy skillet until all pink is gone. Add the beans, corn, hominy, chiles, Ro-Tel, tomatoes and broth. Add taco mix and dressing mix. Bring to a boil in a large kettle and simmer at least 45 minutes. Serve with corn or tortilla chips. (At least 10 servings.)
Preheat oven to 350°.	Grease a 13 x 9 x 2-inch baking pan. Dump undrained pineapple into pan.	Spread evenly.	Dump in pie filling and spread evenly. Dump dry cake mix into cherry layer. Spread evenly. Sprinkle pecans over top.	Put butter on top and bake at 350° for 48 to 53 minutes. Serve warm or cooled.
Peel potatoes if the skin is tough, or otherwise just scrub and rinse them. Cut potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way through. Put potatoes in a baking dish. Sprinkle with herbs. Bake potatoes at 425° for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly browned and cheeses are melted and potatoes look soft inside. Check for doneness with a fork. Serve with any meat, fish or poultry dishes or as a main dish with your favorite salad.
Beat egg whites with a dash of salt and vanilla to soft peaks. Gradually add sugar; beat until stiff. Stir in cereal, coconut and nuts. Drop from teaspoon onto greased cookie sheet. Bake at 350° for 18 to 20 minutes. Remove cookies immediately. If they stick to pan, return it to the oven. Melt chocolate and shortening together; drizzle onto cookies. Makes 3 1/2 dozen.
Sprinkle turkey with salt and pepper. Place in slow cooking pot. Combine remaining ingredients; pour over turkey. Cover and cook on low for 5 to 7 minutes. If turkey legs are small, serve 1 thigh or drumstick per person. If large, slice off cooked meat and serve with sauce. Serves 4 to 6.
Place chops in single layer in a greased pan. Next, layer onions on top of chops, then raw potatoes. Pour on undiluted soup. Spread as evenly as possible. Lay single layer of cheese slices on top. Cover well. Bake in 400° oven for 1 1/2 hours or until chops are done. If using a glass baking dish, bake at 350°.
Cream butter and sugar until light. Beat in egg. Mix together flour, baking soda, cinnamon, nutmeg, salt and cloves and add to the creamed mixture. Add applesauce, raisins and nuts. Bake in loaf pan at 350° for 1 hour.
Combine all ingredients and spread on slices of French bread. Bake or broil until cheese melts.
Brown ground beef and drain, then put in bottom of casserole dish. Pour frozen peas on top. Bake tater tots for about 8 minutes and then put them on top of the peas. Pour the two cans of cream of chicken soup on top also. Bake uncovered for 30 to 40 minutes at 375°.
Mix beef, milk, oatmeal, catsup and onions. Add salt and pepper to taste. Butter a large casserole and place sliced potatoes in the dish. Sprinkle with salt, pepper and parsley. Spread meat mixture over potatoes. Cover and bake at 350° for 1 hour. Remove cover and bake 30 minutes more. Serves 4 to 6.
Place cornmeal and melted butter in a bowl. Add boiling water slowly and beat until smooth. Add milk and eggs and mix well. Pour into hot baking pan and bake in moderate oven (350°) for 30 to 40 minutes.
Mix first three ingredients. Spread on tortillas. Drain remaining ingredients and blot on paper towels. Spread equal amounts on cream cheese. Roll tightly. Chill 2 hours. Cut into 1-inch pieces. Discard ends. Serve facing up on dish or plate.
Cream butter, sugar and eggs. Add flour and cocoa. Add vanilla and chopped nuts. Spread in Pam sprayed pan (9 x 12-inch does fine). Cook at 325° for about 30 minutes.
In a bowl, mix stuffing, butter and broth. Pour mixture into a greased 9 x 13-inch baking pan. Spread evenly. In a bowl, mix chicken, soup and green beans. Spread mixture evenly over stuffing. Cover and bake in a preheated, moderate oven at 350° for 40 to 45 minutes. Remove from oven, uncover and sprinkle with cheese. Place in oven and bake 10 minutes.
Melt margarine and blend with stuffing. Mix together remaining ingredients. Spread 1/2 stuffing mix on bottom of oblong dish, spread squash mix on top. Sprinkle remainder of stuffing over squash mix. Bake at 350° until brown on top. Cut into squares and serve.
Cook potatoes until tender, about 15 minutes. Cool. In blender, process until smooth the potatoes, applesauce, egg yolk, vanilla and spices. Beat egg white until stiff peaks form. Gently fold into potato mixture and spoon into 1 1/2-quart souffle dish coated with cooking spray. Combine brown sugar, flour and margarine. Sprinkle over potato mixture. Bake at 350° for 35 minutes or until set. Serve immediately.
Mix and roll out like a jelly roll. Cover with 2 cups apples, cinnamon and nutmeg. Dot with butter. Roll up as a cinnamon roll. Cut and lay in baking pan. Add boiling water and brown sugar. Bake at 350° for 45 minutes.
Combine unsweetened chocolate and butter in top of double boiler. Melt over hot water. Put confectioners sugar, salt, vanilla and milk into a small bowl. Beat on low speed until blended. Then beat in chocolate mixture on high speed. Beat until thick enough to spread. More powdered sugar or cream may be added to give desired consistency. Makes enough frosting for 2 (8-inch) layers.
Cook 2 gallon beans until done; drain. Pour cold water over them to cool. Put beans and 1 cup plain salt in a crock. Let set 14 days. Put clean water on beans and put in jars. Seal.
Spread potatoes in 9 x 13-inch cake pan. Mix sour cream, soup, cheese, onion and 1/2 stick melted butter together. Spread over potatoes. Mix 1/2 stick melted butter and bread crumbs and spread over potatoes. Bake at 375° for 1 hour.
Soften yeast in water. Add cottage cheese, onion, butter, dill seed, salt, soda and egg. Add flour, beating after first addition on low speed. Cover; let rise 1 hour. Stir down. Turn into well-greased casserole dish. Let rise for 40 minutes. Bake at 350° for 40 to 50 minutes. Brush with butter; sprinkle on salt. Serve.
Heat chocolate chips, margarine, marshmallows and vanilla. Remove from heat once melted and add oatmeal and coconut. Spoon on wax paper and put in refrigerator for 3 hours.
In bowl, combine flour, baking powder and salt. Toss lightly. Add eggs and sugar, mix well. Mixture will be crumbly. Add melted butter, anise extract and warm water. Stir until mixture forms ball. Knead 5 minutes until smooth. Cook in fridge 1 hour. Pinch off pieces of dough size of walnuts and roll into logs. Tie into knots, shape and place on lightly greased cookie sheet. Bake at 350° for about 25 minutes until slightly brown.
Cook onion on medium heat. Add hamburger and slightly brown. Add 1 can chicken gumbo soup (undiluted), ketchup and mustard. Simmer for at least 30 minutes. Serve on buns.
Mix softened cream cheese and marshmallows. Let is sit about 1 hour. Add fruits and nuts. Mix. Add Cool Whip and mix. I freeze it in muffin tins with cupcake papers or spray with Pam. When frozen, keep in airtight bag in freezer.
Quarter the gumdrops and the raisins and set them aside. Cream together honey, shortening, spices and salt. Add the applesauce and mix well. Sift in the flour and add the soda, again mixing well. (This makes a rather stiff batter.) Add gumdrops, raisins and nuts. Bake in cake pan with greased paper in bottom for about two hours in a slow oven.
Melt butter in a 9 x 13 pan. Spread graham cracker crumbs over butter. Pour milk over crumbs. Add chocolate and butterscotch morsels. Put coconut and nuts on top. Bake at 350° for 20 to 25 minutes till golden brown.
Put meat in wok or frypan with about 1 tablespoon oil. Cook until done. Push aside and add 1/2 bag of mixed vegetables. Stir-fry until crispy. Add mushrooms. Mix water, soy sauce, sugar, cornstarch and garlic salt. Pour over all ingredients and cook until thickened. Serve over rice. Makes 4 servings.
Melt 1 tablespoon butter in pan. Add chicken. Cover and cook until done. Pour drippings into 2 cups measuring glass. Add water to reach 1 1/2 cups mark. Tear chicken meat into strips. Put remaining butter (2 tablespoons), onion and celery into saucepan and stir, cooking on low heat. Add stuffing mix, egg, salt, seasonings and 1 1/2 cups drippings mixture. Stir until moist. Add chicken pieces and toss. Cover and bake 20 minutes at 350°.
Drain yams; place in a 2-quart casserole dish. Cut butter into squares; place on the yams. Sprinkle cinnamon over yams. Grease casserole dish prior to adding the yams. Bake at 375° for an hour. When yams are almost finished, pour marshmallows over them and bake for 10 minutes, or until the marshmallows melt.
Melt chocolate and butterscotch morsels with sweetened milk in top of double boiler over hot (not boiling) water. Stir occasionally until morsels and mixture begin to thicken. Remove from heat. Add chopped walnuts and vanilla. Blend well. Chill 1 hour until mixture thickens. Line bottom of 9-inch pie pan with 12-inch square of foil. Place 3/4 cup walnut halves in bottom of pan, forming 2-inch wide flat ring.
Combine all ingredients in container of an electric blender. Process until mixture is smooth. Yield: 1 quart.
Combine all ingredients and knead well. Shape into small round balls. Place on ungreased cookie sheet and bake at 375° for 30 minutes.
Mix thoroughly. Roll to 1/4-inch thick and cut in squares. Drop in boiling broth and cook 12 minutes. Makes about 3 pints.
Boil water; add chocolate and cool. Beat egg whites until fluffy. Cream margarine and sugar. Add egg yolks. Add melted chocolate and vanilla. Mix well. Sift salt, soda and flour together. Add alternately with milk and vinegar mixture to chocolate mixture. Beat until smooth. Fold in beaten egg whites. Pour in 2 (9-inch) cake pans. Bake at 350° for 30 minutes. When cool, cut layers in half. Frost each layer and sides with Coconut Pecan Frosting.
Heat oil in skillet. Add chicken and cook until browned. Add juices, soup, cranberries, sage and pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve over rice.
Make rice according to package directions. Put in 9 x 13-inch pan. Mix in salsa. Cover with cheese. Put in microwave long enough to melt cheese. Sprinkle with green onion. Makes good quick side dish. To stretch it, add more rice, small can tomato sauce, Taco Belle package sauce to taste if desired.
Cream sugar, butter and egg yolks. Add nuts, pineapple, marshmallows and vanilla. Mix well. Beat egg whites until stiff and fold in. Line a 9 x 12-inch dish with graham crackers. Carefully pour in mixture. Sprinkle with crushed graham cracker crumbs. Let set in icebox (refrigerator) overnight.
Mix flour and sugar. Blend in butter with hands. Pat into pie pan. Bake at 350° for 20 minutes.
Combine pineapple which has been drained with one box Pistachio instant pudding. Stir well and add remaining ingredients, folding in Cool whip last. Pour into 8 x 8 dish and refrigerate until ready to serve
Prepare onions; cut into 1/4-inch slices and separate into rings. Heat oil (1 inch) in 3-quart saucepan to 375°. Beat remaining ingredients with hand beater until smooth. Dip each ring into batter, letting excess drip into bowl. Fry a few onion rings at a time in hot oil, turning once until golden brown; about 2 minutes. Drain.
Mix salmon and cream cheese in a bowl by hand. Dice 1 small onion and mix. Add salt, horseradish and lemon juice. Mix until all is blended.
Combine first 2 ingredients and soak in apple juice. Saute onion in butter over medium-high heat for about 5 minutes or until lightly browned. Add millet and cook 3 to 4 minutes longer. Stir in quinoa, bulgur and broth; bring to a boil. Drain fruit and add to grains. Shake in soy sauce. Cover and bake in a 350° oven for 35 minutes. Remove from oven and let pilaf sit, covered, for 5 minutes before serving. Serves 6 to 8.
Dissolve gelatin in 1/4 cup of the water over low heat. Put into blender. Add rest of the ingredients and blend well. Pour into an 8-inch pan. Sprinkle cinnamon on top and refrigerate until sets. Makes 4 servings.
Put block of cream cheese on a serving plate. Drain crab meat and put on top of cream cheese. Pour cocktail sauce on top. Good served with Ritz crackers.
Preheat oven to 350°. Cover bottom of 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with nonstick cooking spray. In small mixing bowl, beat egg whites with electric mixer until stiff peaks form. Set aside. Combine flour, baking powder, salt, sugar and poppy seed in a large mixing bowl. Add oil and orange juice; beat with mixer at medium speed until batter is smooth. Batter will be thick. Add orange rind and 1/3 of egg whites; stir gently. Fold in remaining egg whites. Pour batter into prepared pan. Bake for 45 minutes, or until toothpick comes out clean. Cool in pan for 10 minutes. Remove and cool on wire rack. Serves 16.
Crust: In saucepan, mix 1/4 cup sugar and butter; heat until butter melts. Stir in cracker crumbs; press in 13 x 9-inch baking dish.
In a large bowl, combine condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 2 cups pudding into a 3-quart serving bowl; top with half each of the wafers, strawberries, mini chips and remaining pudding. Repeat layering, ending with pudding. Garnish with additional mini chips, wafers and strawberries, if desired. Chill thoroughly.
Cut steak 6 oblong pieces (or have done at the butcher's). Sprinkle with salt and pepper. Pound thin with edge of plate. Top each with half strip bacon. Mix crumbs, onion, parsley and cheese. Spread over bacon. Roll up and secure with toothpicks or string. Brown gently on all sides in hot oil. Mix tomato paste and remaining ingredients, except pasta. Pour over rolls. Cover tightly and simmer 1 1/2 hours or until tender. Remove toothpicks. Serve over spaghetti or favorite pasta.
Beat sugar and eggs until fluffy. Add evaporated milk. Using an electric mixer gradually add flour, beating constantly and scraping down sides of bowl. Beat in flavors. Put batter in a loaf pan. Bake at 450° for 1 hour or until cake is golden brown.
Pour sour cream in mixing bowl and add soup mix. Stir well and chill until ready to use.
Spray an 8 or 9-inch pie plate with nonstick cooking spray. Sprinkle crumbs on bottom and sides. Dissolve gelatin in boiling water; cool. Into blender put gelatin, cottage cheese and softened cream cheese; blend until smooth. Pour into large bowl. Gently stir in Cool Whip. Pour into crumbs. Chill 4 hours, until set. Top with cherry filling, if wanted.
Mix all together. Pat out in cakes. Fry in butter or meat fryings.