HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take the broth from ribs you parboil for barbecuing or take 21 pounds of neck bones and boil saving broth. Remove ribs or neck bones. Add the other ingredients and cook until tender. Barley may be added instead of noodles. Pork flavored Ramen noodles may be added for added flavor.
Boil 2 minutes. Take from heat. Add a pinch of soda and cream of tartar. Stir. Pour over popped corn. Stir well until well coated. Put on cookie sheets. Put in a 250° oven for 1 hour. Stir every 15 minutes.
On low, melt marmalade with sherry. Remove and fold in nuts. Serve over pudding.
Cook butter, milk and sugar until thick; add raisins and nuts. Spread on Prune Cake.
Mix the can of soup, water and rice together in a 9 x 13-inch baking dish. Add washed chicken. Sprinkle onion soup (dry) on top. Cover tightly and bake at 350° for 45 minutes to 1 hour.
Combine all ingredients; mix well, then knead for a few minutes. Place on bread board and cover with bowl (warm if possible). Let stand a few minutes; knead a little and then cut into 4 or 5 pieces. Let stand again for about 30 minutes or less. Roll quite thin and cut up into 3-inch squares or 2 x 3-inch rectangles. Cut an inch or so slit in each. Fry in hot fat until light brown. Drain on paper towels. Sprinkle with powdered sugar.
Sift together flour, baking powder, cinnamon and nutmeg. Cream shortening and sugar. Thoroughly mix in egg. Stir in sifted dry ingredients alternately with pumpkin mixture. Stir only until smooth after each addition. Do not beat.
In bowl, combine flour, baking powder and salt; set aside. Over hot (not boiling) water, melt 1 cup mint morsels, stirring until smooth.* In bowl, beat butter and sugar until creamy. Add melted mint morsels and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup mint morsels. Wrap dough in plastic wrap; freeze until firm. Preheat oven to 350°. Shape dough into 1-inch balls; coat with confectioners sugar. Place on ungreased cookie sheet. Bake 10 to 12 minutes, until tops appear cracked. Let stand 5 minutes on cookie sheet. Cool completely.
Crush wafers and mix thoroughly with coconut, pecans and raisins. Add milk and mix with hands. Place wax paper in a loaflike container and put dough in, pressing together firmly. Place in refrigerator with a heavy weight on top overnight. Then slice as needed, keeping in refrigerator while not in use.
Preheat the oven to 350 degrees. Combine the cracker crumbs, margarine and 3 tablespoons sugar. Press on the bottom of a 9x13x2-inch baking pan or dish. Bake for about 10 minutes. Cool completely.
Mix in large mixing bowl the sugar, shortening and eggs. Beat until creamy. Add vanilla, lemon juice, baking powder and salt. Whip again, then gradually add flour. Mix well. Drop on lightly greased cookie sheet. Press with bottom of glass and sprinkle with sugar. Bake at 350° for 12 minutes.
Cream together the butter and sugar until light and fluffy. Add flour, pecans and vanilla. Roll dough in 1-inch balls. Place on greased baking sheet and flatten slightly. Bake in 300° oven for 34 minutes. Roll in additional sugar while warm. When cool, roll again in sugar. Yields 25 to 40 cookies.
Trim bread crust to fit bread in bottom of greased 9x13 inch pan. Brown sausage in pan and drain. Stir in mustard. Spoon mixture over bread and sprinkle on the shredded cheese. Combine rest of ingredients and pour over the bread and sausage. This can be made ahead and refrigerated. Bake at 350 degrees for 25 to 30 minutes or until puffed and stiff. Makes 8 servings.
Mix together salt & flour. Cut in 1/3 c. lard. Cut in remaining 1/3 c. lard. Adding water 1 Tbsp. at a time, mix lightly with fork until all flour is moistened. Gather dough up into ball.	Roll out one half at a time for each crust.
Cook onions in bacon grease until tender. Combine egg and milk; add to buttermilk baking mix. Stir until just moistened. Add onion and 1/2 of cheese.
Beat sweetened condensed milk and Cool Whip together well. Add lime juice; continue to beat until smooth. Pour into pie shell; cool for an hour or two and eat.
Boil chicken breasts until done and flaky. Add cream of celery soup, salt and pepper to taste and bouillon cubes. Bring to a boil. Flake chicken; stir celery soup around mixture and pinch off pieces of biscuits to drop in mixture. Make sure mixture is boiling when adding biscuit pieces. Stir occasionally. Cook until dumplings settle in mixture by simmering. Usually takes 10 to 15 minutes simmering time.
Whip cheese until light and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold in Cool Whip. Pour into pie shell and freeze.
Mix flour and sugar well. Add fruit and juice of small lemon. Put all ingredients into deep dish and add top crust. Bake at 400° for 30 minutes; turn down to 350° and finish baking approximately 30 minutes longer. Crust should get nice and brown and juice bubble through top crust holes. (Make few cuts with knife in top crust before putting on pie.)
Saute onion in butter. Add soup, cheese, and milk. Put in baking dish. Add rice and broccoli. Stir thoroughly but carefully. Add layer of cracker crumbs over top. Bake at 350° for 45 minutes.
Mix together zucchini and oil. Add sugar, eggs and flour (gradually). Add rest of ingredients until well blended. Turn into greased or paper lined muffin cups. Makes 24 muffins and 2 small loaves or 36 muffins. Bake at 350° for 20 minutes for muffins or about 45 minutes for loaves; check on loaves before 45 minutes.
Mix cake as directed in 9 x 13-inch pan. Take cake out of oven and while still hot, make holes through it with wooden spoon handle. Pour entire can of cream of coconut over warm cake. After cake has cooled, spread with Cool Whip. Finish by sprinkling with coconut. Better after sitting in fridge for day or two.
Mix first 5 ingredients together. Place in casserole dish. Pour melted oleo over top. May cover with crushed cornflakes mixed with oleo. Bake 1 hour at 375°.
Combine jello, sugar and boiling water in blender. Cover and blend at low speed until jello is dissolved, about 1 minute. Add ice and stir until partially melted. Add cheese, cover and blend at high speed until smooth, about 1 minute. Pour into individual glasses or serving bowl. Chill until set, about 30 minutes. Top with canned pie filling or fresh or drained canned fruit, if desired.
Combine first 3 ingredients and press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Blend next 3 ingredients well and spread on top of first layer. Mix pudding and milk and pour over second layer. Spread the rest of 9-ounce carton of Cool Whip on top. Garnish as desired.
Melt peanut butter and butter over low heat. Add brown sugar. Mix until gooey but do not boil. Take off heat and add powdered sugar. Press in a 9 x 13-inch pan. Top with melted chocolate chips.
Mix beans, onions, parsley and celery seed. Pour dressing over them. Sweeten to taste.
In a large bowl, thoroughly combine soup, milk, parsley, vegetables and tuna. Fold in noodles. Pour into greased crock-pot. Top with almonds. Cover; cook on low 7 to 9 hours (high for 3 to 4 hours).
Grease and flour Bundt pan. Cook 45 minutes at 350°. Easy! Easy!
Mix all together; top with crumbs. Bake at 350° for 30 minutes.
Put in blender or just add 1 quart clear vodka (optional). Add water to fill an ice cream pail. Put in freezer and stir once in a while. Freeze overnight.
Mix flour, cocoa, Nestle Quik and salt; mix well. Add scalded milk, stirring until thickened. Add beaten egg yolks. Cook until thickened. Add butter and vanilla, then pour into cooked pie shell.
In a large resealable bag combine first 6 ingredients and shake. Add chicken a few pieces at a time and shake to coat. In a large skillet cook chicken until juices run clear--8 to 10 minutes. Yield: 4-6 servings.
Blend Blue cheese and buttermilk. Next, add all remaining ingredients and mix. Store in sealed container in refrigerator.
Grease bottom of pan. Mix 2 cans of cream of mushroom soup with 1/2 cup mayonnaise. Coat bottom of pan with soup mixture (about 1/4 cup soup).
Add just enough water to the fruit to cover and cook until thick. Add sugar to taste. Roll out each biscuit into a round circle. Put about 1 tablespoon of fruit on one side of crust. Moisten edge of crust and fold top crust over fruit. Press down to seal edges well. Fry in Crisco shortening or oil on both sides until golden brown.
Mix cabbage and salt; let stand 1 hour. Heat sugar, vinegar, water and celery seed to boiling in 1-quart saucepan. Boil and stir 1 minute. Cool to lukewarm. Drain cabbage; stir in celery, green pepper, carrot and onion. Stir vinegar mixture into cabbage mixture. Spoon into 3 (1-pint) freezer containers. Cover and label; freeze up to 1 month.
Brown meat in skillet. Add mushrooms (sliced) and 3/4 can onion rings. Cook several minutes. Place in greased casserole. Heat mushroom soup (undiluted); stir in 1/2 cup sour cream and pour over meat. Cut each biscuit in half and arrange cut side down around edge of casserole. Place remaining onion rings in center. Beat egg. Add 1/2 cup sour cream, celery seed and salt. Spoon over biscuits. Bake at 375° for 25 to 30 minutes. Serves 6 to 8.
Sift flour, salt and baking powder. Cut in margarine and add sugar. Mix to a light dough with beaten egg and milk. Turn onto a floured board. Roll out 1/4-inch thick. Cut into small rounds. Put 1/2 tablespoon of jam on half the circles, brush other half with milk and pinch together. Fry in oil for 6 to 8 minutes (deep-fry). Toss in sugar and cinnamon mixture.
Grind cranberries and combine with marshmallows and sugar. Cover and chill overnight. Add rest of ingredients and fold in whipped cream. Chill in bowl or individual cups.
Put cottage cheese, honey, cinnamon and nutmeg in blender; whirl until smooth. Serve with melon cubes.
Sift dry ingredients together.	Cut in shortening until mixture resembles coarse meal. Add milk all at once and stir just until	mixture clings together. Knead gently. Roll to 1/2-inch thickness. Cut and place on ungreased baking sheet. Bake at 450° for 10 to 12 minutes until golden brown. Makes 10 to 12 biscuits.
Mix raspberries, water, sugar, lemon juice and cornstarch mixed with water. Cook and stir until thick and clear; let cool. Melt marshmallows with milk and let cool. Combine vanilla cookie crumbs with nuts and butter. Press into 9 x 13 pan. Add prepared Dream Whip to marshmallow mixture. Spread over crumb crust in pan. Drop fruit mixture by spoonfuls onto Dream Whip and marshmallow mixture. Refrigerate.
Cook onion and celery in chicken stock. Mix together chicken, rice, onion, celery, mayo, soup and lemon juice. Crumble Ritz crackers and sprinkle over mixture. Melt butter and pour over casserole. Bake at 350° for 45 minutes or microwave on High for 15 minutes.
In skillet brown chopped meat. Add chopped up onion and 1 package chili mix. When cooked and broken up, drain fat.
Rub rims of 4 cocktail or champagne glasses with cut side of lime half. Pour small pile of salt on a plate and dip moistened glass rims in salt to coat. Fill a cocktail shaker with ice. Add tequila, Triple Sec and citrus juices. Shake well and strain into prepared glasses. Makes 4 servings.
Cream Crisco, sugar, eggs and vanilla and fold in all other ingredients well. Drop by large teaspoonful on cookie sheet. Bake at 350° for about 8 to 10 minutes.
Sift together dry ingredients. Add remaining ingredients. Stir just until moistened. (There will be a few lumps.) Bake on hot, lightly-greased griddle. For uniform cakes, use 1/4 cup measure. Turn cakes when bubbles on surface break. Serve with Whipped Orange Butter and syrup. Makes about 1 1/2 dozen 4-inch cakes.
Combine cracker crumbs, sugar and margarine. Press in a 10-inch spring-form pan. Bake for 10 minutes at 325°. Cool. Mix the cream cheese, sugar and flour. Add eggs, one at a time, mixing well. Blend in sour cream and vanilla; pour over crust. Bake at 450° for 10 minutes, then at 250° for an hour. Loosen cake from rim. Cool before removing rim. Chill; top with berries.
Melt margarine. Add Worcestershire sauce, garlic salt and garlic clove. Mix together and boil for 20 minutes and pour over listed ingredients. Bake in 200° oven for 1 hour, stirring every 15 minutes.
Mix canned pumpkin as directed on can for pie. Pour in oblong dish. Pour one box dry cake mix over pumpkin. Sprinkle nuts on top as desired. Melt oleo and pour over top. Bake at 250° for 35 to 40 minutes.
After cleaning elephant meat, cut into cubes. Add enough vegetable stock or beef broth to cover. Cook 4 weeks over charcoal fire. Serves 3000. If more guests are expected, add the two rabbits. Only add as last resort as most people don't like hare in their stew.
Take all but 8 Oreos and crush. Melt butter and mix with crushed Oreos and chopped pecans. Line bottom of 13 x 9 x 2-inch pan with mixture. Mix pudding as per box and with softened cream cheese. Spread mixture over Oreos. Top with Cool Whip. Crush remaining Oreos and sprinkle over Cool Whip.
Mix egg, sugar, flour and evaporated milk in saucepan and warm over low heat; pour over cheese and stir. Add pimento and vinegar and mix well.
Mix all ingredients together. Place in loaf pan and bake at 350° for 1 hour.
Heat oven to 350°. Grease 2 1/2-quart casserole. Cook noodles as directed; drain. In medium saucepan, melt margarine; blend in flour. Stir in cream, salt and broth. Cook until thickened, stirring constantly. Combine chicken, mushrooms and noodles in casserole. Pour mixture over casserole. Sprinkle with bread cubes and Parmesan cheese. Bake, uncovered, for 1 hour or until center is bubbly and top is browned (lightly).
Mix first 4 ingredients. Shape in ball and chill. Roll dough very thin. Cut out with biscuit cutter. Put 1 teaspoon apricot preserves in center of each. Fold over and crinkle edges with fork. Bake at 400° for about 10 minutes. Do not let brown. Remove immediately from cookie sheet and sprinkle with confectioners sugar while still hot.
Saute onion and broccoli in margarine. Mix muffin mix with other ingredients. Fold in sauteed mixture. Bake in greased muffin tin or 7 x 11-inch baking dish for 30 to 35 minutes at 350°.
Mix all ingredients, except 1 cup of the pecans. Chill thoroughly. Form into a ball. Roll ball into the 1 cup finely chopped pecans. Allow to come to room temperature before serving. Serve with crackers.
In a large bowl, add tuna; reserve the olive oil in a small bowl. Break up tuna in smaller pieces with a fork. Add beans and capers. In the bowl of olive oil, add red wine vinegar. (Should be 1 part vinegar to 2 parts oil; add more olive oil, if necessary.) Season with salt and pepper. Pour dressing on the tuna mixture. Add onion and tomatoes and toss gently. Put arugula on a platter and top with tuna mixture. Tear basil leaves over the top and serve immediately.
Mix all ingredients except cocktail sauce together and spread on plate. Refrigerate several hours. Before serving, pour cocktail sauce on top. Serve with Triscuits crackers.
Mix all together. Add 2 teaspoons to an 8-ounce cup or glass of cold or hot water.
Beat cream cheese, sugar, peanut butter, butter and vanilla in large mixer bowl, until creamy. Gently fold in half the beaten cream, then fold in remaining cream until blended. Spread filling in crust, smooth top.
In medium saucepan or fondue pot, mix together ingredients. Cook and stir over medium-low heat until cheese is melted. Keep warm over low heat. Serve with vegetables, crackers or toasted pita bread wedges for dipping into fondue.
Add soda to pulp. Stir in quickly all other ingredients. Drop teaspoonful on baking sheet. Bake in slow oven (350°) until brown.
Spoon into greased muffin tin. Bake at approximately 350° for 12 to 15 minutes, according to your own oven.
Sift first 5 ingredients into mixing bowl.	Add to rest, then beat well. Bake in 2 layers or oblong pan at 350° for 40 minutes. Frost with favorite frosting.
Cut each biscuit in half. Roll with hands until pencil shaped, 4 inches long. Roll stick in butter, then in Parmesan cheese. Bake at 400° for 15 to 18 minutes, until golden brown.
Chill all the ingredients (except sherbet) and mix in large punch bowl. Add Braum's lime sherbet, mix and serve. Makes about 32 servings.
Mix sugar, flour, salt and cocoa. Pour in milk; heat on stove until thick. Add margarine and vanilla. Serve with hot biscuits.
Fill a heavy 3-quart saucepan with water and bring to a boil. Remove from heat. Place unopened can of Eagle condensed cream into the hot water. Remove the label. Turn heat to low, cover loosely, and cook for 4 hours. Water must cover top of can during cooking. Remove can from water, open and pour into a ready made chocolate graham cracker crust. Mix together Cool Whip and cream cheese, spread on top of pie filling and sprinkle with chocolate chips. Refrigerate overnight before serving.
Beat eggs and cream with sugar. Add oil, pumpkin, flour, salt, soda, baking powder and cinnamon. Blend well, then stir in coconut and pecans. Pour batter into 3 well-greased and floured pans. Bake at 350° for 30 minutes. Cool.
Mix together and refrigerate overnight. Take out 1 hour before putting in oven. Fill casserole or a 9 x 13-inch pan. Bake at 350° for 1 1/2 hours.
Mix pineapple, cheese, sugar and flour together. Pour into a greased baking dish. Cover top with crushed Ritz crackers. Pour melted butter over top. Bake at 350° for 30 minutes.
Combine all ingredients. Place pork tenderloin in marinade and marinate 2 to 3 hours. Place pork and marinade in roasting pan and bake at 325° for 1 hour. Add water as needed while baking. Serve with applesauce.
Mash cheese into small bits. Blend in remaining ingredients, adding the corn last. Chill several hours or overnight. Makes 3 1/2 cups.
Mix undrained pineapple and contents of pudding in saucepan (use no milk). Cook over low heat just until it thickens. Let cool. Beat cream until thick and fold into pineapple mix. Cut cake into 4 layers. Put layers together with pineapple mix and frost top and sides. Garnish with cherries and mint leaves.
Cut eggplant in 1/2 lengthwise. Scoop out inside of eggplant, leaving outsides in which to put stuffing. Cut meat of eggplant in 1-inch cubes. Cook in boiling, salted water until tender, about 10 to 15 minutes; drain. Mash with fork. Saute onions, peppers and celery in oil until tender, but not brown; add meat. Brown lightly. Add mashed eggplant; stir. Add salt, pepper, garlic powder, tomatoes and corn bread; mix thoroughly. Stuff mixture into eggplant hulls. Bake at 300° for about 45 minutes.
Mix all ingredients and pour into tube pan. Bake 1 hour and 10 minutes at 350° (or until done).
Shred all together the green and red cabbage, carrot, turnip, zucchini squash, apples and cheese. Add radishes and green onions. Tumble together evenly. You may also add pineapple.
Mix spices and oil. Stir to blend, especially the dressing mix (it won't dissolve thoroughly). Place crackers in a Ziploc bag with oil mixture. Seal. Turn occasionally to coat, about three hours.
Mix together last 6 ingredients; put in a 2-quart casserole dish. Lay bacon on top. Bake, uncovered, at 350° for 2 hours.
Slice tops off tomatoes and set aside. Scoop out tomatoes and turn empty cases upside down to drain. Mix mayo, lemon and cream. Stir in crabmeat and pepper. Fill tomato cases with crabmeat mixture and replace tops. Chill before serving. Serves 4.
Layer ingredients in order given. Sprinkle with Parmesan cheese. Refrigerate until served.
Combine margarine, cocoa and milk in a saucepan. Heat slowly and bring to a boil. Add remaining ingredients. Beat well and spread over cake while still warm. Leave cake in pan until ready to serve. Cut in squares.
Cook potatoes in boiling salted water for 15 minutes or until done; drain well. Saute garlic, green peppers and onions in butter for 2 minutes, until softened. Mash potatoes. Beat in garlic butter mixture, cream cheese, half and half, salt and pepper. Fold in Camembert cheese. Place in 1 1/2-quart casserole. Bake at 450° for 15 minutes or until top begins to lightly brown. Garnish with thyme or parsley. Serve at once.
Mix pudding as directed on box. Add peanut butter and mix before it sets up and fold in Cool Whip and softened ice cream and pour into square Pyrex dish and freeze.
Cook oleo, eggs, sugar and milk for 2 minutes. Add pecans. Cook 2 more minutes. Add dates; remove from the stove. Add vanilla. Stir in Rice Krispies. Cool, then roll in a log and roll in coconut.
Grind cranberries and apples together. Mix the cranberries, apples, marshmallows and sugar together. Cover and refrigerate overnight or for several hours. Add nuts and heavy cream. Place in an 11 x 13-inch Pyrex dish or cupcake liners and freeze. Remove from freezer just before serving. Return leftovers to freezer.
In a small mixing bowl, mix crackers, sugar and 1/2 cup butter. Press lightly into a 13 x 9-inch pan.
Mix refried beans with taco seasoning. Heat in microwave 2 minutes. Spread on round plate. Top with salsa, lettuce, tomato, cheese, sour cream, olives and onions. Chill. Serve with nacho chips.
*Note: Two cups sifted self-rising flour may be used in place of the plain flour. Omit all of the dry ingredients, except the sugar if self-rising flour is used.
Blend cornstarch and cold water in a pan. Add boiling water and cook until clear. Let stand until completely cool. Beat egg whites until foamy. Add sugar and beat until stiff, not dry. Turn mixer on low speed and gradually add cold cornstarch mixture, salt and vanilla. Turn mixer to high speed and beat well. Bake at 350° for 10 minutes.
Peel lemon from top to bottom in 3/4-inch strips. Use yellow part only; trim out all of the white you can. Peel garlic cloves.
Heat beans, salsa and onion. Serve on tortilla. Top with sour cream.
Sift together cornmeal, flour, soda and salt; add buttermilk. Generously grease skillet with butter or margarine and place in hot oven until skillet is hot. Sprinkle bottom of skillet with cornmeal and pour in batter. Cook at 375° to 400° oven until brown. Remove from oven and turn out on plate to cool or serve hot. This is good eaten in a glass of milk.
Combine sugar, tomatoes and jello. Cook 12 minutes. Pour into jars. Cool and enjoy. Freezes well.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sweet potatoes; beat well. Combine flour, baking powder, soda, cinnamon, nutmeg and salt; gradually add to sweet potato mixture, beating well after each addition (batter will be stiff). Stir in vanilla, coconut and pecans. Spoon batter into a well-greased 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes; remove from pan and let cool completely. Yield: One 10-inch cake.
Completely cover soda	box (15 1/2 x 10 1/2 x 2 1/4-inch) with heavy-duty aluminum foil. Spray with nonstick spray. In	a large bowl, combine cake mix, water and eggs. Pour into cardboard box. Bake for 1 hour, or until done, in a 350° oven.	Cool cake completely. Prick holes, about 1/2-inch apart, with chopstick. Spoon cooled jello and water mixture over cake.	Chill for 4 hours or more. Cut cake, then spread Cool Whip on top.
Cook beans in juice for 25 minutes and drain. Place in buttered casserole. Mix all together in casserole. Bake in oven 15-20 minutes at 350 degrees. Makes 6-8 servings.
Mix crumbs, margarine and sugar. Press into glass baking dish (save 10% to sprinkle on top). Bake at 350° for 8 to 10 minutes. Dissolve jello with 1 cup boiling water and set aside. Do not chill to set. Cream together granulated sugar and cream cheese, lemon juice, rind and vanilla. Add jello and combine well. Beat evaporated milk. Pour in prepared crust. Sprinkle with balance of crumbs. Chill to set.
Place a layer of white sauce in bottom of casserole, thin layer of asparagus, grated cheese, grated egg and cracker crumbs. Repeat process until casserole is filled. Put cracker crumbs on top and dot with butter. (Can use 5 eggs.) Bake at 350° for 45 minutes.
Preheat oven to 350°. Cream sugar, shortening and eggs. Add remaining ingredients. Bake 30 minutes in a well-greased and floured 9 x 13-inch pan.