HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season your prime rib. Let stand in refrigerator overnight. Preheat your gas barbecue to medium heat. In your conventional barbecue, light your coals. When they are glowing, move them to the sides and end of the barbecue. Insert roast meat thermometer so bulk is in the center of the thickest part (being sure it does not rest in fat or bone). Place your preseasoned prime rib, bone side down, on the grill. Close lid on barbecue. Roast for desired degrees of doneness. The meat thermometer will register: 150° for rare, 160° for medium, 170° for well done. Allow 19 to 22 minutes per pound for rare, 21 to 24 minutes per pound for medium, and 23 to 26 minutes per pound for well done. Note: As with all foods cooked on the barbecue, pay close attention as fat will tend to flame.
Saute onion. Brown meat and drain. Add tomatoes, sauce, beans, chili, garlic powder, ketchup and salt and pepper to taste. Add 1 to 2 tomato cans of water. Cover and simmer for 1 to 1 1/2 hours. Add more tomato sauce and water, depending on consistency of chili as it simmers. Add additional 1/4 cup of ketchup to deepen red color of chili.
Grease dish and spread cabbage in bottom of dish. Cook ground beef. Mix cooked meat, onions and rice. Spread over cabbage. Mix soup and water and pour over mixture. Cover and bake 1 hour at 350°.
In a glass or crockery bowl, alternate layers of cucumbers and onions. In a medium saucepan, combine sugar, vinegar, salt, mustard and celery seeds and turmeric. Bring to a boil, stirring just until sugar dissolves. Pour vinegar mixture over cucumbers and onions. Cool slightly. Cover tightly. Refrigerate at least 24 hours before serving. Store up to one month. Makes 7 cups.
Beat eggs. Add next 6 ingredients, mixing well after each addition. Fill muffin pans, each cup 3/4 full. Bake at 350° for 25 to 30 minutes.
Blend the Cool Whip and milk; chill for 1 hour. Mix together and put into greased dish. Slice into squares. Can be served as a dessert or a salad after overnight refrigeration.
Combine all ingredients in slow cooker. Cover and cook on low for 8 to 10 hours.
Combine flours, sugar, baking powder, salt and baking soda. Cut in shortening until the mixture resembles coarse crumbs. Add buttermilk and mix just until dough is moistened. Knead on floured board for 3 to 5 minutes. Pat onto an ungreased 12-inch pizza pan. Bake at 350° for 30 minutes or until golden. Cool for 10 minutes. Cut into pieces.
Combine cake mix, oranges, eggs and oil. Beat 2 minutes at highest speed. Reduce speed to low and mix one minute. Pour batter into 3 prepared pans. Bake a 350° for 20 to 25 minutes. Remove from pans after 10 minutes. Let cool completely.
Mix oil and sugar with spoon until dissolved. Combine dry ingredients. Add to sugar mixture alternately with eggs. Beat after each addition. Add chopped apples, nuts and coconut; batter will be thick. Don't use mixer. Bake in well-greased and floured tube pan at 350° for 1 hour. Cool in pan.
Cook potatoes with skins; after potatoes are cooked, not too soft, peel them and cube. In saucepan over low heat, combine cheese and 1/4 cup butter. Stir until almost melted. Remove from heat; blend in sour cream, salt, pepper and onions. Add potatoes. Mix lightly; pour into buttered 2-quart casserole. Dot with 2 teaspoons butter. Bake 25 minutes at 350° or until lightly brown. Delicious!
Partially cook potatoes in boiling water. Cool. Peel and cut in half lengthwise. Place into buttered baking dish large enough for one layer, not packing too closely. Mix syrup, salt and butter; heat. Pour over potatoes. Bake in 350° oven for 1 hour, basting often. If you cut this recipe in half, it makes a pie plate full.
In a very large bowl, mix all ingredients until well blended. Store in a gallon size jar that is airtight. Add 1/4 to 1/3 cup mix to 1 cup water. Heat to desired temperature; add marshmallows, if desired. Yummy.
Bring water to boil in large pan. Add potatoes and cook until tender. Drain, keeping liquid. Measure 1 cup; add water if necessary.	Melt butter in pan over medium heat. Add onion. Cook and stir until tender but not brown. Add flour and season. Cook 3 to 4 minutes. Gradually add potatoes, liquid, milk and sugar to onion mixture. Stir well.	Add cheese and ham. Simmer over low heat 30 minutes, stirring often. Makes 12 servings.
Combine beef, salt, pepper, egg, onion, and bread crumbs in bowl and mix. Form into 1 in. meatballs and brown in hot oil in skillet. Remove meatballs after browned, drain, and place in 2 qt. casserole. Blend flour with tomatoes, water, 1/2 tsp. salt, sugar, and basil, stir well. Add potatoes, carrots, celery, and onion. Bring to boil. Reduce heat and simmer 10 minutes, adding more water if necessary. Pour over meatballs in casserole. Cover and bake at 350° for 1 hour or until vegetables are tender.
Mix margarine, sugar, syrup and oatmeal together. Pat into cookie sheet (jelly roll pan) and bake for 12 minutes at 325°. Do not overbake! While it is baking, melt chocolate chips and peanut butter in top of double boiler. Spread on cookie mixture and cut while warm. Refrigerate until firm.
Grease large container with oil to put dough in. Turn dough over so dough will have oil on all sides. Cover container lightly with aluminum foil. Let stand overnight at room temperature.
Combine flaked tuna, vegetables, chopped eggs and macaroni. Blend Miracle Whip and lemon juice. Toss lightly with tuna mixture. Use more salad dressing, if necessary. Chill thoroughly.
Bake in 350° oven for about 15 minutes longer, or just dry on top. Cool. Sprinkle with powdered sugar and cut into bars. Makes about 50 bars.
In large skillet, cook meat and onion until meat is lightly browned and onion is tender. Add salt and pepper to taste. Add drained green beans and soup. Pour into greased 1 1/2-quart casserole dish. Mash potatoes while hot. Add milk and egg. Spoon in mounds over casserole. Sprinkle potatoes with cheese. Bake in hot 350° oven for 25 to 30 minutes.
In a large saucepan, cook broccoli according to package; drain. Add rest of ingredients. Heat through. Serves 8.
In a large pot or Dutch oven, saute onion and bacon until bacon is almost done and onions are clear. Add potatoes. Stir coating potatoes on grease. Add water to just cover potatoes. Boil until potatoes are done. Add corns and milk. Salt and pepper to taste.
Mix all ingredients together in greased 9x9 pan. Bake 350 degrees for 20 minutes. You can also microwave on high 5-6 minutes.
In a saucepan, combine all ingredients except for the marshmallows. Bring to a boil and boil for 5 minutes. Cool mixture sufficiently to allow marshmallows to be mixed in without melting. Press into 9 x 13-inch pan (with your hands or the back of a spoon) and cut into squares.
Dissolve candies in boiling water. Dissolve gelatin in candy liquid. Stir in applesauce, lemon juice and salt. Cool until partially set. Fold in nuts. Turn into 8 x 8-inch pan. Beat together cream cheese, milk and mayonnaise. Spoon over salad. Swirl to marble. Chill until firm. Cut into 9 squares.
Hop in car and proceed to nearest grocery store. Preheat purse by installing checks or cash. Choose grocery cart that has 4 wheels that work. Shop until you drop! Bring home cookies, a cake or even dinner.
Salt and pepper chicken. In large skillet, melt butter and brown chicken on both sides (about 10 minutes). In a small bowl, combine marmalade, lemon juice, cornstarch and dry mustard. Fold in mandarin oranges. Carefully fold in grapes. Pour sauce over chicken and simmer, covered, 15 minutes or until chicken is very tender.
Flatten pork slices with meat mallet, rolling pin or skillet to thickness of 1/8 inch. Combine breadcrumbs and Parmesan. Pat pork dry. Dredge in flour, shaking off excess. Dip in egg. Coat with breadcrumb mixture. Melt 4 tablespoons of butter in heavy, large skillet over medium heat. Add pork (in batches, if necessary) and cook until light brown, about 3 minutes per side. Transfer to serving platter using slotted utensil. Keep warm. Makes 4 servings.
Get tomatoes and meat, then you make the sauce. Boil the spaghetti. Then you eat it.
Combine pie filling, gelatin, sugar and water in a saucepan. Cook and stir over medium heat until mixture comes to a full boil. Add lime rind and juice. Pour into a bowl and cover with plastic. Chill until cold and slightly thickened. Fold in 2 1/2 cups of Cool Whip. Spoon into crust and freeze or chill. Top with remaining Cool Whip before serving.
Cook rice and saute onion in butter. Boil broccoli and drain. Mix all layers together (broccoli, rice, onion, cream of chicken soup, then cheese; repeat). Bake 30 to 40 minutes at 350°.
Cook macaroni according to package directions; drain. Saute onion and green pepper in butter until tender. Add macaroni; season with salt. Stir in cottage cheese. Serve immediately.
Combine all ingredients except oil. Beat until thoroughly blended. Add oil slowly, constantly beating until thickened. Store in glass container. Makes 2 quarts. Keeps 5 to 6 months.
Combine jello and marshmallows. Add boiling water and cream cheese. Mix well. Have cream cheese softened to room temperature. Add pineapple and lemon juice. Mix and refrigerate until partially set. Remove and stir in whipped cream and nuts. Return to refrigerator and chill until firm.
Make recipe same as for cornbread. Mix ingredients with cornbread batter and bake at 400°.
Mix the first 3 ingredients and press into a 9 x 13-inch sheet cake pan. Mix the last 3 ingredients and pour over cake mixture in pan. Bake at 350° for 30 to 40 minutes. Cut into squares when cooled.
Preheat oven to 375°. In an 8 x 12-inch baking dish, combine carrots, broccoli and 1/2 can of onion rings with potatoes. Dot vegetables evenly with cheese. Pour milk over vegetables; sprinkle with seasonings as desired. Bake, covered, at 375° for 30 minutes or until vegetables are tender. Top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
Drain fruit cocktail. Add pudding and Cool Whip to right consistency. Don't use any of the juice.
Drain dry lima beans, green baby lima beans and kidney beans. Add to baked beans. Remove fried bacon and add onion to bacon drippings, saute. Add brown sugar, vinegar, dry mustard, salt and garlic powder. Mix all together well. Add to bean mixture in large pan. Bake in a 350° oven for about 1 hour. Makes about 3 1/2 quarts.
Combine first four ingredients. Shape 1/3 of mixture into flat loaf shape in baking pan. Center 6 olives down loaf. Top with another 1/3 mixture. Place two lines of olives down outer sides of loaf. Top with remaining mixer and pat firmly. Weave bacon over top of loaf, sprinkle with remaining crumbs. Bake at 350° for 45 minutes.
Mix the first 7 ingredients in order given, adding one egg at a time. Beat well. Bake in two (8 x 5-inch) loaf pans (greased and floured) at 350° for 40 minutes. Before removing from pans, mix the rest of ingredients and pour over loaves. Let set 10 minutes. Remove from pans; cool on wire racks.
Combine all the ingredients in a small bowl; mix until thoroughly blended. Refrigerate the unused portion in an airtight container; use it within 2 days.
Combine the first 4 ingredients and mix well. Add the rest of the ingredients to the first mixture and mix well. Roll into small balls and roll in sugar. Bake at 375° until cracked on top, about 8 to 9 minutes.
Mix jello and 1/3 cup sugar in hot water, then add marshmallows. Sit in refrigerator. When it starts to sit, stir in the drained pineapple and 3 bananas. Put in long, flat dish to jell.
Cook 1 cup diced peaches, water, sugar and cornstarch until clear and thick; let cool. Have ready a 9-inch baked pie shell. Dice 3 cups of peaches into pie shell. Top with cooked peaches and serve with whipped cream. Make 2 hours before serving.
Toast oe medium toaster setting one English muffin (split). Top each half with 1 tablespoon pizza sauce and 1 tablespoon each of Cheddar and Mozzarella cheese. Put a paper towel on a paper plate and put the muffin half on the paper towel. Microwave, uncovered, on High (100%) for 30 to 45 seconds, until cheese is melted. Cool about 2 minutes before eating. Makes 1 serving.
Chop cookies and then add slightly melted butter. Pat in a 9 x 13-inch greased pan. Chill until stiff. Place ice cream on top. You may use vanilla or any other flavor you prefer. Frozen yogurt may also be substituted. Place in freezer and prepare topping.
Sift sugar and flour into large mixing bowl. Combine 1 stick of margarine, 4 teaspoons cocoa, shortening and water. Bring to a rapid boil. Pour over dry ingredients and mix well. Add buttermilk, eggs, baking soda, cinnamon and vanilla. Mix well. Pour into greased 9 x 12-inch baking pan. Bake at 375° for 25 to 30 minutes.
Cream butter. Add sugar gradually and cream until fluffy. Add beaten eggs to mixture. Mix fruit and nuts with 3/4 cup flour. Sift remaining 1 cup flour and baking powder. Fold into egg and butter mixture. Add flavoring. Fold in fruit and nuts. Grease and line tube pan. Bake at 250° for 1 1/2 hours (or until toothpick tests clean).
Cut shortening into flour and salt until crumbly. Add milk and eggs. Beat at high with mixer for 5 to 7 minutes. Chill. Heat muffin tins or individual ramekins in oven; spray well with Pam and fill 1/3 to 1/2 full with batter. Bake at 425° for 1/2 hour. Serve with syrup or cooked fruit.
Mix all ingredients, except the pecans, together and form into a ball. Roll the ball in the ground pecans. Top with a cherry and refrigerate for 8 hours before serving.
Fry ham slices slowly in frying pan on low heat until cooked to desired tenderness. Remove ham from pan. (Leave drippings.) Add water slowly to ham drippings. Bring to rapid boil. Pour gravy into heat resistant bowl. Serve gravy over ham or with rice or grits.
An economical way of using bacon and eggs left from a previous meal is to put them in a wooden bowl and chop them quite fine, adding a little mashed or cold chopped potato and a little brown gravy, if any was left. Mix and mold it into little balls. Roll in raw egg and cracker crumbs and fry it in a spider the same as frying eggs. Fry a light brown on both sides. Serve hot. Very appetizing.
Cook macaroni; drain. Brown beef; drain off fat. Combine all but onions; mix well. Put into greased 2-quart casserole. Bake at 350° covered for 30 minutes. Cover top with onions. Put in oven for 5 minutes more. Makes 4 to 6 servings.
Mix the shortening, peanut butter, sugar, brown sugar, and eggs thoroughly. Blend in flour. Cover and chill. Heat oven to 375 degrees. Shape dough into 1 inch balls. Place 3 inches apart on lightly greased baking sheet. With a fork, flatten in crisscross pattern. Bake for 10 - 12 minutes.
Combine all ingredients in a 4-quart pot. Cover and cook on low heat for 5 hours or until vegetables are tender. If necessary, skim off fat before serving. May cook in crock-pot 10 to 12 hours. Excellent hearty soup for cold days.
Combine meat, onion, salt, catsup, mustard and Worcestershire sauce. Shape into 4 patties. Broil 3 to 4-inches from heat for 7 to 8 minutes or until brown on one side. Turn and broil other side 4 or 5 minutes or until brown. Top each patty with 1/4 cup cooked rice. Sprinkle with cheese. Return to broiler until cheese melts. Spoon drippings over. Serves 4.
Remove stems from cherry tomatoes. Slit the center of each tomato. Insert one smoked oyster into each tomato.
Melt chocolate in boiling water. Cool. Cream butter and sugar; beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mix flour, soda and salt. Beat chocolate mixture into flour alternately with buttermilk. Beat in sour cream. Beat egg whites until stiff but not dry; fold into batter. Pour batter into 3 (9-inch) round cake pans, lined on the bottoms with waxed and greased paper; grease and flour sides of pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool 15 minutes in pan; remove and cool on racks. Spread coconut pecan filling between layers and chocolate or white frosting on top and sides.
Mix dry ingredients and oleo with a fork. Make hole in the middle of dry and oleo. Put milk and eggs in hole to beat, then mix all together. Roll out on floured surface, folding in half. Repeat rolling and folding (the more you roll and fold, the flakier they will be, within reason). Bake at 350° to 400° for 6 to 8 minutes on ungreased sheet.
Preheat oven to 350°. Grease bottom of 9 x 13-inch cake pan. Put coconut and pecans in bottom of pan. Mix German chocolate cake mix as directed and pour over the coconut and nuts. Combine cream cheese and margarine with powdered sugar. Blend this and drop by spoonfuls onto the cake. Don't swirl. Bake for 45 minutes. When you serve, flip the cake pieces over so the nuts and coconut are on top.
Cook egg noodles according to directions on package. Brown ground beef. Drain fat. Over low heat, saute onion and garlic in oil. Add beef and salt and pepper to taste. Add mushrooms and soup. Let it get good and hot, then add sour cream. Heat thoroughly. Serve over egg noodles.
In a Dutch oven, cook ground beef and onion until meat is brown and onion is tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf. Serve over spaghetti. Yields 4 to 6 servings (about 1 quart).
Bring tomatoes to a simmer in a saucepan with vinegar. Add remaining ingredients. Simmer all ingredients for 1 hour or longer for a thicker consistency. Chill and serve with tortilla chips.
Soak dried apricots for 20 minutes. Cream together 1 cup of sugar, shortening and egg. Stir in 1/4 cup sugar and orange juice. Add dry ingredients. Blend well; drain apricots. Add with nuts to batter. Bake in greased and floured loaf pan for 65 minutes in preheated 350° oven. This bread keeps well.
Preheat oven to 375°. Sift the flour, sugar, baking powder and salt into a bowl; cut in the shortening. When blended, add the eggs, one at a time, mixing to a soft dough.
Add sugar and ginger to cut up pears. Let stand overnight. Add lemon, cut into small pieces. Cook slowly 3 hours. Seal in hot jars. Cook 5 minutes at 7 pounds of pressure.
Butter bread and cube; set aside. Beat eggs and milk. Add all the rest of the ingredients. Add bread; stir well. Bake in buttered 9-inch pie pan or 8-inch square pan. Bake at 375° for 20 to 30 minutes. Serves 8.
Preheat oven to 400°. Spray baking sheet. Mix egg whites with spice. Coat potatoes; place in baking sheet. Bake 40 to 45 minutes until fries are crispy, turning every 8 to 10 minutes to brown them evenly.
Small cucumbers are best for bread and butter pickles. To prepare them, first wash, then slice very thin without peeling and soak with onions for 2 hours in cold water in which salt has been dissolved. Drain well. Heat remaining ingredients until they boil. Add cucumbers and onions and cook until transparent. Seal in hot sterilized jars.
Brown onion and ground beef. Add sugar, flour, chili powder, salt and pepper. Stir well. Add tomato juice and drained beans. Bring to a boil. Reduce heat and simmer for 2 hours; stir occasionally.
Spread on cookie sheet 1 package crescent rolls. Blend by hand cream cheese, sugar, vanilla, lemon juice and egg yolk (save egg white). Pour mixture over crescent rolls. Use second package of crescent rolls to cover mixture. Brush egg white (unbeaten) over top. Bake in preheated oven at 325° for 25 minutes or until brown. Immediately after removing from oven, sprinkle generously with powdered sugar.
Grease and flour bottom and sides of pan. In large bowl, combine egg and water. Add remaining ingredients by hand; stir until combined. Pour into prepared pan. Bake at 350° as directed for pan sizes until toothpick inserted into center comes out clean. Cool 15 minutes. Loosen edges and remove from pan. Cool completely.
Preheat oven to 350°. In blender or food processor, process oats until coarse flour. In small bowl, combine ground oats, flour, salt and baking soda; set aside. In large mixing bowl with electric mixer on high, beat butter and brown sugar until light and creamy. Beat in eggs and vanilla until well combined. Gradually stir in flour mixture until combined. Stir in chocolate chips and pecans. Drop dough by scant 1/4 cupfuls onto ungreased baking sheets. Bake 15 to 18 minutes until golden brown. Remove to wire rack; cool completely.
Blend margarine and sugar together. Add egg and milk and stir all together. Add dry ingredients and mix thoroughly. Add oats, nuts and raisins (if desired). Mix well.
Combine bran, sugar, flour, soda, spice and salt in very large bowl. Add eggs, shortening, vanilla and buttermilk; mix well. Store in refrigerator in covered container up to 6 weeks. When ready to bake, fill greased muffin tins or paper cups 2/3 full. Bake at 400° for 15 to 20 minutes.
Take Ro-Tel tomatoes and chop into small pieces. Mix the soups and sour cream together. Then add the chopped tomatoes. Stir all ingredients together. Chill and serve. Great with king size corn chips.
Boil and debone chicken. Saute onion and bell pepper. Cook spaghetti. In microwave dish, combine cheese, soup, Ro-Tel and mushrooms. Heat until soupy. Combine all ingredients in casserole dish. Heat through and through in oven or microwave.
Beat all ingredients together and pour into unbaked pie shell. Bake in oven at 400° until rim of crust begins to brown slightly. Decrease heat to 300° for 45 minutes, until filling is set.
Cream margarine, sweetener and peanut butter in bowl. Mix in egg, milk and vanilla. Mix in flour, salt and baking powder; mix well. Drop by spoonful on foil-lined baking sheet. Flatten with fork. Bake at 375° for 10 minutes. Makes 3 dozen.
Mix Good Seasons almost according to directions: Use olive oil (I use 3/4 olive oil and 1/4 regular oil). No water. Add extra garlic powder.
Mix all together; pour into greased loaf pan. Bake for 50 minutes at 350°. Brush with butter and bake 10 minutes.
In a small bowl, beat egg whites and salt until foamy. Gradually add sugar, continuously beating until soft peaks form.
Cut artichoke hearts into small pieces, then mash with a fork. (Do not puree in blender.) Add breadcrumbs, eggs and cheese. Heat olive oil until very hot. Remove from heat. Add garlic and wait until garlic stops sizzling. Pour oil and garlic into artichoke mixture. Mix well. Place in refrigerator overnight or at least one hour. Roll into small balls. Roll balls into mixture of 2 tablespoons breadcrumbs and 1 tablespoon cheese; mix more as needed. Yield: 50 balls. Bake 10 minutes at 350°. Eat cool or warm.
Put cereal in a very large bowl. Mix dry ingredients and mix well with cereal. Mix eggs, buttermilk and oil together and pour over cereal, mixing well. Add nuts, if you like. Fill greased muffin tins 3/4 full. Bake 20 minutes in a 400° oven.
Place the sugar in a saucepan and add the water. Bring to the boil, stirring until the sugar is dissolved. Chop[ the herb leaves and add to the pan. Cover, then remove from the heat. Leave to infuse for 20 to 30 minutes. Test for flavor, if it is too light, bring to the boil again then leave to infuse for 15 minutes. Strain the liquid and add the lemon juice. Transfer the mixture to an ice cube tray and freeze for 2 to 3 hours. When the sorbet is semi-frozen, whisk the egg white until stiff and fold it into the mixture. Return to the freezer for a further 3 to 4 hours or until frozen. Serve the sorbet in individual dishes and decorate each serving with extra herb leaves. Serves 4.
Sift together flour, sugar, cocoa and baking soda. Add the oil and buttermilk. Stir until well blended. Bring the coffee to a boil and stir it gently into the batter. Mixture will be soupy. Bake in a greased and floured 9 x 13-inch pan at 350° for 35 to 40 minutes.
Mix jello and water. Let it congeal slightly. Mix in melon, pineapple and nuts. Let congeal until firm.
Sift flour and salt together. Pour oil and milk together in measuring cup. Pour liquid into flour mixture. Stir with fork until flour is moistened. Divide dough into 2 pieces and roll each half between 2 pieces of waxed paper.