HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange ribs in roasting pans. Bake, uncovered, in preheated 350° oven for 1 hour. Remove spareribs from pan; drain off excess fat. Arrange apples, kraut, caraway seed and sugar in alternating layers in same roasting pans. Pour vinegar over all. Place partially cooked spareribs on top of kraut and bake 1 hour longer. Serves 50 people.
Brown hamburger, onions and bell pepper in skillet. Drain grease. Add cream of mushroom soup, both steak sauces, ketchup and chili powder. Add 1 cup water. Simmer until desired taste. Mix together macaroni and sauce. Put in 9 x 13 baking dish. Bake at 350° for 30 to 40 minutes, until it bubbles. Cover with cheese.
Mix pudding with milk; let thicken slightly. Stir in Cool Whip. Layer grahams in 9 x 13-inch pan alternately with pudding mix. Top with icing.
In a medium bowl, mix powdered sugar, peanut butter and butter until well blended, kneading with hands if necessary. Shape mixture into 1-inch balls and place in a single layer in a jelly roll pan. Cover and refrigerate for 2 hours or until firm.
Mix together sugar, flour, cinnamon and mace. In separate bowl, stir rhubarb and strawberries together. Pour half of rhubarb-strawberry mixture into pastry shell; sprinkle with half the sugar mixture. Repeat with remaining mixtures. Dot with butter and cover with top crust. Slit to release steam. Bake at 425° for 40 to 50 minutes.
Beat egg yolks first. Cream sugar and shortening. Add egg yolks. Add dry ingredients (except 1/2 cup flour) alternating with buttermilk to which soda has been added. (Let soda rise to top of cup.) Dredge fruits in 1/2 cup flour. Add to mixture. Fold in beaten egg whites last. Bake at 225° for 30 minutes, then bake at 325° for 1 hour.
Follow directions for pudding, then mix with peanut butter and 1 cup whipped topping. Spoon into pie shell. Put remainder of whipped topping on pie. Garnish with chocolate chips or sprinkles. Freeze for 2 to 3 hours, then serve.
Cook sausage 20 minutes and drain excess fat. Cook pastas according to directions on package. Saute mushrooms, onions and peppers in butter. In an 8 x 8-inch baking dish, layer as follows: pastas, sausage, mushroom mixture, sauce and cheese. Bake at 350° for 35 to 45 minutes.
Heat water until boiling. Stir in gelatin and stir until thoroughly dissolved. Add yogurt and stir until dissolved. Pour in can of pineapple, including juice. Stir until well blended. Pour into mold or molds. Chill until set. This salad may be made with a variety of flavors of yogurt, fruit and gelatin.
Mix sugar, butter and shortening until fluffy. Add egg, vanilla, flour, salt, tartar and soda. Mix and roll into balls the size of a walnut. Place on cookie sheet 2-inches apart. Bake at 325° for 8 to 10 minutes.
Spread cherry pie filling in a 9 x 13-inch pan. Spoon pineapple with juice evenly over cherries. Sprinkle cake mix on top. Pour melted butter on cake mix. Do not stir. Bake at 350° for 25 to 30 minutes or until cake is done.
Dissolve yeast in lukewarm water. Pour hot water over oatmeal in large bowl. Add shortening, salt and molasses. Let cool to lukewarm. Stir in about 2 cups of the flour. Add yeast and mix well. Continue to stir in remaining flour, gradually, until dough springs back when pressed with finger. Let rise to double the amount. Knead down. Let rise and form into two loaves. Let rise and bake at 325° about 45 minutes.
In a 5 qt. saucepan, combine the pineapple juice, tomato paste, tequila, lemon juice, vinegar, garlic, and hot sauce. Bring to boil over medium heat and stir often until reduced to 2 cups, about 20 minutes. Use sauce, or refrigerate, covered tightly, for up to 2 weeks.
Brown chicken in olive oil until lightly browned on both sides. Remove from skillet. Add onion, green pepper and garlic and saute until tender. Remove from skillet. Add Italian sausage and brown, then add all 3 in a baking dish. Pour over chicken broth and white wine. Add spices and seasoned pepper. Cover loosely and bake for 30 minutes at 375°. Serve over rice.
If bacon is sliced, cut into 1 to 2-inch chunks; if not sliced, dice into squares. Fry bacon alone until entirely cooked. Now add veggies. Cook until soft. Serve on sub rolls or hot dog rolls. Don't drain grease while cooking; if you do, put it on the bread. Great for open fires and camping.
Combine all ingredients except nuts in a large mixing bowl. Beat at low speed for 30 seconds, and medium speed for 2 minutes; stir in nuts. Pour into greased loaf pan.	Bake at 350° for 50 to 60 minutes. Cool 10 minutes before removing from pan.
Prepare pastry crust. Melt butter or margarine; cool. Beat egg yolks slightly, stir in sugar, flour and salt. Add butter or margarine, buttermilk and vanilla. Beat egg whites until soft peaks form; fold into buttermilk mixture. Pour into crust. Bake at 450° for 10 minutes. Reduce heat to 350°, bake 15 to 20 minutes or until knife inserted in pie center comes out clean and pie is golden brown. Cool and chill before serving.
Mix sugar and oil; add eggs and mix well. Combine flour, salt and soda; add vanilla. Mix well. Add apples and nuts. Add coconut. Pour into greased and floured tube pan. Bake in a 325° oven for 1 hour and 20 minutes or until done.
Chop vegetables. Add sugar and vinegar. Cook over low heat for 2 hours. Can in jars or eat.
Mix first 3 ingredients together. Add dab of milk to make smooth consistency. Open can of rolls and cut each roll in half to make 16 triangles. Drop about a teaspoonful of chicken mixture onto center of triangle; fold corners up (like diaper). Bake according to directions on roll package, or until lightly browned.
Stir together flour, baking soda, salt and cinnamon. Add sugar, oil, eggs and vanilla and keep stirring all the time. Add to all this the can of peaches (without its juice) and the nuts. Put in any pan you want and bake in a 325° oven for about 70 minutes. Enjoy!
In a large bowl mix berries, egg whites, sugar and lemon juice. Beat for 15 minutes. Whip whipping cream and then fold into fruit mixture. Spread over cooled crumb crust and top with reserved crumbs. Freeze. After frozen, keep covered.
Prepare cheesecake mixture as directed on box. Crumble 1/2 package cookies and add to mixture. Pour cheesecake into chocolate crust. Add remaining cookies around edge of pie crust.
Mix all ingredients in order. Drop by teaspoonful on cookie sheet. Bake at 350° for 10 to 15 minutes.
Dissolve Jell-O in 4 cups of boiling water. Dissolve sugar in 6 cups of hot water and add to Jell-O mixture. Add frozen orange juice and lemonade (diluted according to directions). Add pineapple juice. Dilute with additional water if too strong to taste. Chill for several hours. When ready to serve, add ginger ale and pour over sherbet placed in punch bowl. Makes about 3 1/2 gallons or 60 cups.
Cook chicken until done, then place it in the bottom of a casserole dish. Cook the broccoli spears and place on top of chicken. In small bowl mix soup, Miracle Whip and lemon juice. Pour this mixture over the chicken and broccoli. In a small bowl mix bread crumbs, cheese (enough to your liking) and enough melted margarine to make crumbly. Sprinkle on top of chicken. Bake until brown and heated through at 350° for 20 to 30 minutes.
Grease and flour 13 x 9 x 2-inch pan. Spread pecans over pan. Sprinkle coconut over pecans. Mix cake mix according to directions and pour over nuts and coconut. Melt and mix cream cheese, butter and powdered sugar. Pour over cake mix before baking. Bake at 350° for 45 minutes.
Place oil in frying pan. Brown scallops, don't burn them. After browning, place in baking dish. With the oil that's left in pan, simmer onions, peppers and garlic until soft. Add tomato paste, water and ketchup. Simmer 5 minutes. Pour over scallops and bake 20 minutes at 350°. Serves 5 to 6.
Heat margarine in deep skillet. Add onion, garlic and remainder of zucchini and water. Cover and simmer gently 10 minutes. Stir with wooden spoon while cooking. Remove from heat; add all remaining ingredients. Mix well. Turn into blender for 30 seconds. Serve hot or chilled.
Combine mayonnaise and vinegar in bowl. Whip with wire whisk until smooth. Add 2 peeled and sliced cucumbers. Salt and pepper to taste. Stir well. Chill before serving.
Mix all ingredients and chill. Serve over tossed green salad. Will keep in refrigerator for several days.
Crumble and cook sausage in a fry pan. Drain and set aside. In a mixing bowl, beat eggs, add milk, salt and mustard. In a greased baking dish, layer bread, sausage and cheese. Pour egg mixture over top of ingredients. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 6.
In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes. Stir in milk and seasonings. Add the cheese and heat only until melted. Garnish with parsley and cheese. Yield: 8 servings.
Fry bacon, hamburger and onions lightly. Add remaining ingredients. Bake at 350° for 35 minutes or crock-pot medium heat 8 hours. Great.
Soften yeast in lukewarm water in a large bowl. Add egg and next five ingredients. Blend thoroughly. Gradually add flour. Knead and let rise.
Cook noodles in salt water. Grease a casserole dish. Put noodles, meat and onion in layers. Pour over the top the cream of chicken soup to which you have added 1/2 cup milk. Cook for 45 minutes at 350° until bubbly.
Beat together applesauce and sugar until light and fluffy; blend in egg whites and vanilla. Add combined flour, soda, salt and cinnamon; mix well. Stir in oats, raisins or chips; drop dough by level 1/3 cup measures onto greased cookie sheet about 4 inches apart and 2 1/2 inches from edge of cookie sheet (or heaping tablespoonfuls about 3 inches apart and 1 1/2 inches from edge of cookie sheet). Bake in preheated moderate oven (350°) for 15 to 17 minutes or until lightly browned. Makes 1 dozen 4 1/2-inch cookies or 2 dozen 3 1/2-inch cookies.
Cook all the vegetables in a lightly greased pan and drain well. In a large bowl, combine the beef, vegetables, egg and a pinch of salt and pepper. Mix thoroughly. Follow wrapping instructions on egg roll wrapper pkg. Pan fry or deep fry the rolls until light brown.
Cover chicken with cold water and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from pan and dice into 1/2-inch cubes.
Place flour and salt in a bowl. Add butter. With fingertips only, mix to a bread crumb consistency. Mix in egg yolk and lemon juice. With a knife, cut in 1 teaspoon water, adding a little more if necessary to form a stiff dough. Turn out onto a floured board and knead gently into a small ball. If using to make a pie, roll out to size of pie plate. Carefully line pie plate with crust. Prick base with a fork. Bake at 350° for 15 to 20 minutes or until golden brown. Makes bottom crust for one 8-inch pie.
Mix all ingredients, using only 2 cups V-8 juice, leaving the rest of the juice and the 4 teaspoons of chili powder for the sauce.
In a 9 x 13-inch pan, layer each ingredient, one at a time, starting with refried beans and ending with salsa or tomatoes. Serve with chips.
Brown hamburger and drain. Add rest of ingredients to soup pot and simmer slowly, about 1 hour.
Add flour to sugar and cream thoroughly with butter. Add unbeaten eggs and beat well. Add lemon juice and rind and beat in well. Pour into your favorite pie crust and bake at 400° for 10 minutes. Reduce heat to 325° and bake 25 minutes longer.
Heat oven to 350°. Cut squash in half lengthwise and remove seeds. Pare squash. Cut into 1/2-inch slices. Mix dry ingredients. Arrange squash in ungreased baking pan 11 x 7-inch and top with sliced apples. Sprinkle sugar mixture on top; pour melted butter around. Cover with foil. Bake 50 to 60 minutes or until squash is tender.
Combine oats and buttermilk; let stand for 30 minutes. Stir together until thoroughly blended the flour, soda and baking powder. Add melted butter, sugar and egg to oatmeal mixture and blend thoroughly. Stir in dry ingredients, just until blended. Spoon batter into greased 2 1/2-inch muffin pans, filling each about 2/3 full. Bake in a 350° oven for about 20 minutes or until browned and tops spring back when lightly touched. Makes 1 dozen muffins.
Brown ground meat and onion; drain and set aside. Put into a crock-pot: beans, corn, tomatoes, Ro-Tel, dry mixes, meat and onion. Heat thoroughly.
Wash, core and quarter apples. Do not peel. Combine apples and juice. Put in lightly oiled crock-pot; cover. Cook on low 10 to 18 hours; on high 2 to 4 hours. Put apples through sieve or food mill. Add spices (1 cup sugar per pint; 1 teaspoon cinnamon per pint and 1/2 teaspoon allspice per pint). Stir well and return to crock-pot. Cook on high for 6 to 8 hours. Stir every 2 hours. Remove cover after 2 hours to allow fruit to cook down. Put in sterile jars. Makes about 5 pints.
Blend Crisco and sugar; add tomato soup to which is added soda, cinnamon, cloves, nutmeg, baking powder, flour, raisins and nuts. Bake at 350° in 9 x 13-inch pan for 40 to 45 minutes; tube pan, 50 to 60 minutes. Grease and flour pans.
Bring to a boil and cook until slightly thick the sliced strawberries, sugar, water, cornstarch and a few drops red food coloring. Set aside and let cool completely.
Cook broccoli. Drain well. Combine other ingredients, except crackers, to make sauce. Place broccoli in sauce and stir. Pour in casserole dish and bake at 350° for about 45 minutes. About 15 minutes before it's done, place cracker crumbs on top.
Drain and flake salmon (remove skin and bone). Combine with next 8 ingredients, mixing well. Chill several hours. Shape into log or ball and roll in chopped nuts, or serve as spread with crackers. Very good.
Combine tuna, celery, egg, onion and mayonnaise together. Separate crescent rolls, leaving two triangles together. Put a spoonful of mixture in half of a rectangle. Cover with a slice of cheese. Fold roll in half over the mixture and press sides together. Bake at 350° for 15 minutes.
Beat eggs until light. Stir in oil and vanilla. Add remaining ingredients. Pour into a greased and floured 9 x 5-inch loaf pan and bake at 350° for 1 hour.
Combine cream cheese and marshmallow cream, stir until smooth. Add cream of coconut, chill. Serve with fresh fruit.
Mash squash. Crumble bread. Put aside 1/3 of the bread crumbs. Mix all other ingredients and put into a large baking dish. Top with crumbs. Bake at 350° until brown on top (about 20 to 30 minutes).
Blend together flour, sugar, eggs, baking soda, pineapple and nuts by hand. Bake in greased and floured 9 x 13 inch pan at 350° for 35 minutes. Mix together cream cheese, vanilla, margarine and 10-X sugar for topping. Cover cake with topping while cake is hot and refrigerate.
Mix ingredients. Drop on cookie sheet and bake 8 to 10 minutes at 350°.
Saute onion in 4 tablespoons of margarine until soft, stir in flour and add water and cook to a boil. Blend in asparagus, cheese and eggs. Put in a greased casserole dish. Cover with remaining margarine and sprinkle on cracker crumbs. Bake 30 minutes at 350°.
Brown beef and onion. Add beans, catsup, vinegar, brown sugar, mustard and Worcestershire sauce. Put in casserole dish. Top with bacon strips. Bake 1 hour at 350°.
Combine flour, baking powder, salt, egg, milk, oleo and pudding (not instant). Beat mixture for 2 minutes on medium speed of mixer. Pour into a 10-inch pie plate (greased). Place well drained peaches over mixture (save juice). Combine cream cheese, sugar and the reserved juice. Spoon over peaches. Combine sugar and cinnamon. Sprinkle over cream cheese. Bake at 350° for 30 to 35 minutes, until golden brown. Filling will appear soft.
Preheat oven to 350°. Mix all ingredients (except nuts) in mixing bowl until smooth. Stir in nuts. Pour into pie shell and bake until firm, about 30 to 40 minutes.
Rinse and drain raisins. Cream butter and sugar. Add unbeaten egg and beat well. Stir in pumpkin. Sift together flour, salt, soda and spices and add to creamed mixture. Stir in vanilla, raisins and nuts. Drop by small spoonfuls onto ungreased cookie sheet. Bake at 375° for 13 to 15 minutes. Makes about 2 1/2 dozen cookies.
Place olive oil in heavy skillet. Add onion rings and saute until very lightly browned and transparent. Do not overcook. Add garlic, pepper, bay leaf and vinegar. Set aside.
Cream the butter and sugar. Combine the flour, baking soda, salt, cinnamon, ginger and granola. Stir into the butter mixture, combining thoroughly. Add chocolate chips. Drop from teaspoon onto lightly greased cookie sheets. Bake at 375° for 8 to 10 minutes or until browned. Remove from sheets. Cool on racks. Makes 36 cookies.
Mix ground meats with egg, seasonings and tomato juice. Add crumbs. Saute onion and garlic in a little butter. Add chives. Shape individual loaves. Place side by side on broiler-type pan. Bake at 350° for 45 minutes. Have ready mushroom caps dipped in melted butter. Secure with toothpick on top of each loaf. Bake additional 15 minutes.
Cut steak in 1-inch strips (1/8 x 3-inches). Brown in heavy skillet; add water to browned steak. Combine other ingredients and add to pan, except cornstarch. Cover tightly and cook slowly for 45 minutes until meat is tender. Thicken with cornstarch.
Melt and brown 1/2 cup sugar. Add hot water and cook 3 minutes. Sift flour and 1 cup sugar. Add milk and egg yolks, stir. Add hot mixture, cook until thick. Add margarine and vanilla. Pour into pie crust. Beat egg whites until Slightly stiff. Add 1/2 cup sugar and beat until stiff. Top pie and brown.
Cook broccoli until bright green and tender; drain and place in baking dish. Heat remaining ingredients, except croutons. Bake at 350° for about 30 minutes, or until golden brown.
Prepare per instructions on juice container except substitute Sprite or 7-Up for water. Serve immediately. Store leftovers in refrigerator.
Brown chuck, stirring often, and drain. Add onion, tomato sauce, water and taco seasoning mix. Reduce heat and simmer for 10 minutes. Cook noodles according to package directions; drain. Combine noodles, Ricotta cheese, sour cream, flour and green onion; mix well. Spoon noodle mixture into a 13 x 9-inch pan. Top with meat mixture. Bake at 350° for 25 minutes. Sprinkle with Mozzarella cheese and bake for 5 additional minutes or until cheese melts. Let stand for 10 minutes before serving. Serves 8. Recipe may be halved and it also freezes well. Prepare recipe as indicated all the way up to the cooking.
Melt butter on cookie sheet. Stir in pecans. Place in a 350° oven for 20 minutes. Stir a few times. Mix with melted chocolate. Drop by spoonfuls on waxed cookie sheet or drop in a peanut cup mold.
Cook rice according to directions. Combine rice and kidney beans; set aside. In a large skillet, melt butter; add onion, green pepper and celery. Cook until tender. Stir in tomatoes (reserving 1/3 cup liquid), chili powder and salt. Simmer, uncovered, 5 minutes, chopping up tomatoes and stirring. Place 1/2 of rice mixture on bottom of greased 1 1/2-quart baking dish. Top with 1/2 of sliced cheese and 1/3 of tomato mixture. Repeat cheese and tomato layers. Top with remaining rice mixture and remaining 1/3 cup liquid. Bake at 350° for 45 minutes. Remove from oven and sprinkle with grated cheese. Return to oven until cheese is melted. Makes 6 servings.
Pat pork thoroughly with salt and place fat side up in roasting pan or crock pot. Combine water with liquid smoke and pour over meat. Cover and either roast at 400° for 3 hours or until tender, or slow cook on high for 4-5 hours until pork falls apart. Remove from water and shred in serving dish.
Scald 2 cups milk. Add potatoes; beat well. Add seasonings; blend butter and flour. Add egg and remaining milk. Drop from teaspoon into hot soup. Cover pan and cook for about 10 minutes. Serves 2.
Place one halved sweet gherkin lengthwise onto each piece of ham. Sprinkle with cheese. Roll up ham. Slice and secure with wooden toothpick. Place in 9-inch square glass baking dish. Cover. Microwave on High (9) for 2 1/2 minutes or until cheese is melted. Serve hot. Total cooking time is 3 minutes. Makes 14 appetizers.
Dice small onion and celery stalks. Melt butter in frypan. Saute onion and celery in butter and lemon juice. Drain.
In a small mixing bowl beat cream cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill at least 12 hours to blend flavors. Serve with crackers or fresh vegetables. Makes about 3 cups. Refrigerate leftovers.
Grate cheese, then add all remaining ingredients. Add salt if desired, however, this gets saltier as it blends together.
Brown ground beef, salt and pepper to taste. Add tomato soup and 1/2 can water. Add mushroom soup and 3/4 can water; add to noodles. Top with cheese (optional). Bake at 350° for 30 minutes until cheese is melted and brown.
Put all ingredients except berries in a blender. Cover and run on high until mixed well. Add berries and run on high for just 20 seconds. Makes 2 servings.
Melt marshmallows with milk and butter in the top of a double boiler. Remove from heat and cool. Fold in whipped and grated chocolate. Pour into pastry shell and refrigerate.
Combine rice, milk and raisins in 2-quart saucepan. Cover and cook slowly over low heat until rice is tender, about 40 to 50 minutes. Heat oven to 375°. Grease a 1 1/2-quart casserole. Beat egg yolks lightly with granulated sugar. Add lemon juice and vanilla. Stir into hot rice mixture. Pour into prepared casserole. Whip egg whites until foamy, then whip in alternately confectioners sugar and cream of tartar until stiff. Spoon meringue on top of pudding. Bake 20 minutes.
Melt peanut butter, margarine and chocolate chips. Set aside. Mix cereal, raisins and nuts. Combine both mixtures in large bowl. Dump into trash bag with powdered sugar and shake until coated.
Mix the sugar, cinnamon and canned milk together in a saucepan. Boil to soft ball stage (236°) or approximately 5 minutes. Remove from heat. Add nuts and vanilla. Stir until it can no longer be stirred. Separate on waxed paper.
Cook cranberries until tender in 1 cup water. Add 2 cups sugar. Dissolve red and orange jello with 3 cups boiling water. Pour jello in 13 x 9-inch glass pan and add cranberry mixture, celery, drained pineapple, nuts and mandarin oranges. Chill overnight or longer.
Beat eggs in a medium size bowl until frothy. Stir in bean sprouts, mushrooms, onion, pepper, soy sauce and garlic powder.
Preheat oven to 350°. Prepare macaroni according to package directions. Drain and return to cooking pot; set aside. In medium skillet over medium-high heat melt 1 tablespoon butter. Add beef and onion; cook about 2 minutes or until beef loses its pink color, stirring often. Drain off all fat. Stir tomato sauce, Italian seasoning, salt and pepper into meat mixture; bring to a boil. Reduce heat to low. Simmer uncovered 3 minutes; set aside.
In a large serving bowl, toss all ingredients with the shredded cabbage and shredded carrots.
Cook potatoes until tender. Drain and return to pot. Add cheese to potatoes and mash until cheese melts. Stir in salt and pepper. Melt butter in large skillet. Add onions and cook 10 to 15 minutes, stirring several times until tender, but not browned.
Combine cornmeal, flour, salt, chili powder, oregano and pepper. Dip chicken pieces in milk; coat with corn meal mixture. Place chicken in a large shallow pan; drizzle butter over chicken. Bake in a preheated 375° oven for about 50 to 55 minutes or until done.
Mix together. Pour in slightly browned pie shell. Bake at 350° for 25 to 30 minutes, until firm.
Beat ingredients well. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
In large saucepan, brown beef with onion. Stir in remaining ingredients and simmer about 30 minutes. Serve topped with crushed tortilla chips.
Drain zucchini; combine with egg and a dash of salt and pepper. Sift flour and baking powder over mixture and mix well. Heat a lightly oiled skillet. Drop batter by 1/4 cup onto skillet. Fry until lightly browned; turn and brown other side. Brush finished pancakes with butter and sprinkle with Parmesan cheese before serving. Yields 4 servings.
Cover ham with water in a kettle. Add remaining ingredients. Bring to a boil. Reduce heat to simmer. Simmer 2 to 3 hours or until tender. Cool in water. Remove. Drain well. Slice. Serve hot or cold.