HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown spareribs and separate. Mix the rest of the ingredients together. Place browned spareribs in wok or large frypan. Pour the mixed ingredients over the ribs and cook, covered, for about 15 minutes. Turn and continue cooking for about 15 minutes or until the mixture is cooked down and glazes the ribs.
Cream shortening, sugar, molasses and egg together. Add dry ingredients and mix well. Roll into balls and dip in sugar, then re-roll. Bake at 325° for 12 to 15 minutes. Cool before removing from cookie sheet.
Heat 1 cup fruit drink with cinnamon candies; stir constantly until dissolved. Combine with remaining juice in a large pitcher. Chill. Add ginger ale just before serving.
Heat soup and add gelatine; remove from heat. Add remaining ingredients; mix well and put in mold. Refrigerate. Unmold and serve with crackers.
Bake in a 9 x 11-inch baking dish. Layer in order given. Lay Tater Tots close together over top. Bake at 400° for about 25 minutes or until brown.
Combine raisins and water (if using in place of mincemeat) and bring to a boil. Remove from heat. Stir in salad oil. Cool to lukewarm.
Preheat oven to 350°. Grease or spray with Pam and flour pans. In large bowl, mix flour, sugar, baking powder, salt and soda. Cut in shortening until mixture resembles coarse crumbs. In medium bowl, beat eggs, orange juice and orange peel until blended. Add cranberry sauce and mix well (if using fresh cranberries, fold them in when nuts are added). Stir wet mixture into flour mixture, just until flour is moistened. Gently stir in nuts. Spoon evenly into loaf pans. Bake for 55 minutes or until toothpick inserted in batter comes out clean. Cool bread in pans on wire rack for 10 minutes. Then remove from pans. Makes 3 loaf pans or 6 mini loaves.
Blend sour cream and orange juice. Mix pudding with milk and blend well. Mix all ingredients together and chill.
Cream the cream cheese until smooth. Mix with rest of ingredients and refrigerate. Serve with raw vegetables.
Brown ground meat. Drain grease if desired. Add the vegetable soup and water. Stir well and let boil. Serve with crackers or bread.
Combine flour, sugar and soda. Set aside. Combine margarine, water and cocoa. Bring mix to boiling, stirring constantly. Remove. Add chocolate mix to dry ingredients and beat at medium speed. Add eggs, buttermilk and vanilla. Beat 1 minute. Pour in greased and floured 13 x 9-inch pan. Bake 35 minutes at 350°.
In large pan, brown ground beef, stirring to break up meat. Drain off fat. Add water, undrained tomatoes, onion, carrot, celery, barley, catsup, bouillon and spices, bringing to boil. Reduce heat and simmer, covered, 1 hour or until tender. Season to taste.
Blend sugar, spices and salt. Beat eggs and add baking powder and flour. Add water and honey. Put nuts and fruit through food chopper. Add flour and fold in beaten egg whites. Bake in greased 9 x 13-inch pan at 350° for 35 minutes.
Mix first six ingredients well until smooth, fold in blueberries. Pour into unbaked 9-inch pie shell. Bake at 400 degrees for 25 minutes. Mix margarine, pecans and flour together and sprinkle over top of pie and bake another 10 minutes.
Mix first 3 ingredients thoroughly. Add oranges. Bake in 3 layers at 350° for 15 to 20 minutes. Cool.
Rub salt and pepper into roast. Place in a 13 x 9-inch pan or similar-sized wide casserole. Mix remaining ingredients except parsley. Pour around the meat and cover tightly with foil. Bake at 325° for 2 1/2 hours or until tender. After 1 1/2 hours, turn meat over and add water if it seems too dry.
Mix all ingredients, except okra, together for batter. Stir in okra. Use remainder of batter for cornbread. Cook in skillet for stove or in covered glass bowl for microwave. Cook until desired firmness.
Mix dry ingredients. Beat eggs; add oil. Mix all ingredients, adding carrots and nuts last. Pour into three greased 9-inch layer pans. Bake at 300° for 25 to 30 minutes.
Work with fingers. Form into balls about size of a walnut. Chill. Keep in refrigerator in plastic bag or covered jar. One or more balls are needed for a cup of liquid. If desired, make ahead and keep in fridge or even freeze.
In a skillet, saute turkey and onion until turkey is no longer pink. Add remaining ingredients. Stir and simmer 30 minutes.
Mix well and pour over cabbage. Place in jars. Pack well and seal and tighten.
Grease two 5 x 9-inch loaf pans. Put 1/2 cup warm (105°) water in a mixing bowl and sprinkle the yeast over. Stir and let stand to dissolve for 5 minutes. Add the 2 cups warm water, dry milk and butter; stir to blend. Beat in the salt, cornmeal and whole wheat flour and mix until smooth. Add 2 cups flour and beat until well mixed. Add as much more flour as needed to make a manageable dough. Add the granola. Turn the dough onto a floured board (or use dough hook of electric mixer) and knead for a minute. Let dough rest 10 minutes. Resume kneading until the dough is elastic, about 5 more minutes. Put the dough in a greased bowl and turn to coat all sides. Cover and let rise to double its bulk. Punch dough down and divide in half. Shape into loaves and put in prepared pans. Let rise to the tops of the pans. Bake in preheated 350° oven for 45 minutes or until lightly browned and done. Cool on wire racks.
Mix butter, Crisco and sugar real good. Add salt and soda, then alternate eggs, flour and buttermilk. Add vanilla last. Bake at 350° for 1 hour and 20 minutes.
In 6-quart pot or saucepan combine butter, onion and celery; saute until light brown. Add flour. Continue stirring. Add water and clam sauce. Add potatoes. Add milk, bay leaf and clams. Add black pepper. Simmer for about 20 minutes.
Melt butter and mix with crackers. Press 1/2 to 3/4 into casserole. Mix soup, chestnuts and sour cream. Pour over chicken pieces. Sprinkle remaining crumbs. Bake at 250° for 35 minutes.
Brown meat and onion; drain and set aside. Combine corn meal, milk, salt, soda, bacon drippings, eggs and corn. Grease large iron skillet. Pour half of batter into skillet. Add meat, green chilies and cheese. Add remaining batter. Bake at 350° for 45 to 50 minutes or until golden brown.
Combine all ingredients. Serve with carrot sticks, celery sticks, broccoli, cauliflower, peppers, cucumbers, etc.
Line crock with fresh grape leaves, fresh dill and fresh garlic bulb about the size of golf ball or use 1 tablespoon garlic powder. Bring water to a boil. Shut off. Add vinegar and salt. Dissolve. Pour in crock over well scrubbed pickling cucumbers 3 to 4 inches long. Put more leaves and dill over pickles. Cover with dish and put a stone on the dish to keep pickles submerged or use bucket of water on dish. Cover all with cloth so you won't get fruit flies. Takes 3 to 4 weeks. The longer time is for larger cucumbers and the shorter time for smaller ones.
In microwave safe dish, combine soup and milk until blended. Stir in the potatoes, cheddar cheese, onion, salt and pepper. Cover and cook in microwave on high for 10 minutes. Stir. Cook for 10-12 minutes longer or until potatoes are tender. Stir and sprinkle with parmesan cheese if desired.
Preheat oven to 300°. Beat butter then add sugar and almond paste, beat together then mix in flour to form dough. Pat gently into the bottom of a 12-inch round or 9 x 13-inch pan and bake 20 to 25 minutes or until golden. Remove from oven and sprinkle with the chocolate chips. When they are soft spread evenly and let cool.
Mix and put in unbaked pie shell. Bake at 350° for 30 minutes, then 300° for 30 minutes.
Cook thin spaghetti in 3-quarts salted boiling water 8 to 10 minutes. Drain and rinse. Brown beef and cook onion and pepper in butter until vegetables are tender. Stir to separate meat particles. Add soups, water and garlic; heat. Blend with 1/2 cup cheese and cooked thin spaghetti in a 3-quart casserole. Top with remaining cheese. Bake at 350° for 30 minutes or until bubbling and hot. Serves 4 to 6.
Mix all ingredients together and pour into a 9 x 13-inch pan. Bake for 25 minutes at 350°.
Preheat oven to 325°. Combine all ingredients, except Cheddar cheese and pimientos. Pour into a greased 3-quart casserole. Sprinkle Cheddar cheese and pimientos over the top. Bake 30 to 40 minutes.
Sweeten whip cream with 1 teaspoon sugar. Add sugar and salt to lightly beaten yolks. Bring milk to boil. Pour over first mixture gradually and cook in double boiler over medium heat. Remove from heat and stir in gelatin soaked in cold water. Add vanilla and nutmeg and cool. Beat egg whites until stiff. Fold into mixture. Pour into pastry shell or graham cracker crust. Beat cream and 1 teaspoon sugar, pour over the mixture and sprinkle on the grated chocolate.
Combine first 5 ingredients. Pour into pie crust. Invert the other pie crust over top. Seal edges. Slit top of pie crusts. Bake at 375° for 40 minutes until golden brown. Cool 10 minutes; serve.
Combine egg and sugar. Stir in next 5 ingredients (with spoon, no mixer). Spoon into pie plate (greased and floured). Top with cinnamon and nutmeg. Bake 30 minutes in a 350° preheated oven. Serve warm with ice cream. Serves 6.
Melt almond bark in microwave or double boiler. Add peppermint oil and any color you wish to make mints. Spoon into molds; refrigerate until firm.
Brown sausage; drain. Stir in cream cheese. Butter 9x13 pan, roll out 1 can crescent rolls; pinch seams together. Spread sausage mixture on top. Cover with remaining can crescent rolls. Bake according to crescent rolls instructions.
Melt margarine and unsweetened chocolate over medium-low heat. Remove from heat. Add remaining ingredients and mix well. Bake at 350° for 30 minutes. Bake in a greased square pan. Yield: 1 dozen thick brownies.
Saute onion in margarine in skillet. Blend in flour, salt and pepper. Stir in milk gradually. Cook until thick, stirring constantly. Stir in the rest. Cook for 15 to 20 minutes. Serves 6.
Grind raw cranberries. Add sugar and mix. Dissolve gelatin in boiling water. Grind apple and orange. When gelatin mixture is cold and beginning to thicken, combine all ingredients and add gelatin. Pour into a greased mold or individual molds and chill. Serve on lettuce with mayonnaise.
Sift dry ingredients. Beat butter until fluffy and add sugar gradually, beating well. Add egg and molasses; beat well and stir in dry ingredients. Wrap in wax paper and chill overnight. Roll out small amounts of dough on floured board. Cut into animal or other shapes. Bake at 350° for 8 minutes. When cool, decorate with white royal frosting.
Brown hamburger in butter. Drain. Add onion soup mix to water. Add all other ingredients. Add hamburger and bake for 30 minutes at 400 degrees.
Early in day or day ahead, preheat oven to 325°. In 9 x 2 1/2-inch spring-form pan, with hand, mix chocolate cookie crumbs, melted margarine or butter and 2 tablespoons sugar. Press mixture onto bottom of pan.
Soften cream cheese. Blend with mayonnaise, sugar, cranberry sauce, pineapple and nuts. Fold in Dream Whip. Place paper muffin cups in muffin tins. Fill with salad mixture. Freeze. When frozen, they can be placed in a plastic bag and kept in freezer until ready to use. Serves 8 to 10.
Preheat oven to 350°. Drain all water from spinach. Mix all ingredients and bake in a greased casserole for 30 to 40 minutes. Serve with crackers or bread.
Preheat oven to 375° for 15 minutes. Beat egg whites until frothy. Add cream of tartar and beat stiff. Add sugar slowly, beating all the time until glossy. Add remaining ingredients. Drop by spoonful into greased cookie sheet. Place in oven and turn off heat. Leave in oven overnight or for at least 5 hours.
In large skillet or Dutch oven, combine all ingredients, except olives. Bring to a boil. Reduce heat. Simmer 5 minutes or until veggies are tender-crisp. Add olives. Transfer to a bowl or storage container. Cover. Chill 6 hours or overnight. Makes about 9 cups.
Mix sugar, milk, margarine, pecans and coconut together; shape into balls. Insert a toothpick in each ball, place on a dish and chill in the refrigerator until firm. Melt the chocolate chips with the wax over low heat or over double boiler. Dip each Coconut Ball into the chocolate and set out on a piece of wax paper for set up.
Melt butter in large skillet; add chicken and ham. Cook until chicken is brown. Stir in soup, water, beans and mustard. Bring to a boil. Stir in rice and top with cheese; cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
Warm tortillas. Place spoonful of chicken, green chile salsa, cheese and onion on tortilla. Roll up and place in baking dish. Repeat until all ingredients are used up. Warm soup and sour cream. Pour over enchiladas. Sprinkle with cheese and dot with olives. Bake at 350° for 35 minutes.
In a bowl, blend cheese and margarine. Add eggs and salt. Whip until creamy. Spread on bread slice; place another slice of bread on top and spread it with cheese mixture. Sprinkle with paprika; cut into halves. Bake 10 to 15 minutes in 400° oven. These may be frozen and then baked as needed.
Mix pineapple, flour and sugar. Melt butter in casserole dish. Pour mixture in, mix cracker crumbs and grated cheese and sprinkle on top. Bake at 350° for 30 minutes. This is a vegetable, but tastes like a dessert. Everyone wants seconds!
Use a 9-inch square cake pan. Empty peaches and juice into baking pan. Sprinkle dry cake mix over peaches. Melt butter and drizzle over cake mix. Bake at 350° for 1 hour. Serve with whipped cream or ice cream.
Heat oven to 350°. Melt butter in a 13 x 9 x 2-inch baking dish or pan. In saucepan, heat sugar and water until sugar is melted. Cut shortening into flour until crumbly. Add milk and stir with	fork until dough leaves side of bowl. Roll dough into large rectangle 1/2-inch thick on a floured board after it has been kneaded until smooth.	Sprinkle fruit evenly over dough and roll up like jelly roll. Slice dough into 16	slices 1/2-inch thick. Place in pan with melted butter. Pour	sugar syrup carefully around rolls. Bake 55 to 60 minutes.
Beat egg whites; set aside. Sift flour and soda together and set aside. Cream margarine and shortening; add sugar. Beat until smooth. Add egg yolks; beat well. Add flour and soda that has been sifted alternately with the buttermilk. Beat well. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour in 3 greased and floured pans. Bake at 350° for 25 to 30 minutes.
Combine lentils, water, spices, onion, garlic and tomatoes in a shallow 9 x 13-inch baking dish. Cover tightly and bake 30 minutes at 375°.
Cut cooked sausage in bite-size pieces. Combine pineapple and syrup, preserves and mustard in saucepan. Cook over low heat for 5 minutes. Add sausage; simmer 15 minutes. Turn into chafing dish. Serve hot. Serves 10 to 12.
Brown hamburger and sausage together; drain. Cube cheese and melt in microwave. Mix all ingredients together in bowl. Spoon mixture onto rye bread. Bake on cookie sheet at 350° for 20 minutes or until bread is toasted.
Mix all ingredients and cook on medium heat until mixture bubbles. Reduce to simmer. Can be cooked in a crock-pot and left to remain warm serving.
Put first 7 ingredients in blender and blend. Break bread into pieces and place in baking dish. Add mix from blender, pulling some pieces of bread to top. Sprinkle with additional nutmeg. Bake at 325° until firm.
Combine corn meal, sugar and onion; add milk and egg and mix well. Drop by rounded teaspoonfuls into deep hot fat (375°). Fry only a few at a time until golden brown. Makes 2 dozen. Drain on absorbent towel.
Mix well; roll into small balls. Bake at 450° about 8 to 12 minutes.
Reserve 1/2 cup pecans; place on waxed paper. Thoroughly mix all ingredients and shape into oblong roll. Roll in remainder of pecans. Can be refrigerated or served immediately. Serve with crackers. For best flavor, make one day in advance.
Mix flour, salt and shortening together. Stir in eggs and milk. Dip sliced onions. Cook in hot grease (375°) until golden brown.
Preheat oven to 350°. In a 2-quart bowl, combine cream cheese, 1/3 cup powdered sugar, egg yolk and vanilla. Mix until smooth. Unroll crescent dough and reserve 4 triangles for decoration. Separate remaining dough into 12 triangles and arrange on 15-inch round stone with points toward center. Roll dough into a 14-inch circle. Cut out a 3-inch hole in center. Spread cream cheese mixture over dough to within 1/2-inch of edges. Top with pie filling. Roll remaining dough into a rectangle. Cut lengthwise into 12 strips. Twist strips and place in a spoke like fashion over filling. Press ends to seal at center and outer edges. Brush with egg white. Bake 25 to 30 minutes or until golden brown. Cool slightly.
Crust: Mix hash and bread crumbs thoroughly, then press into a large pie plate.
Cook noodles. Brown ground beef; add salt, pepper, oregano, Mozzarella cheese, cottage cheese, sauce and noodles, ending with sauce. Top with Parmesan cheese. Cook at 325° for 30 minutes.
Brown deer, then saute onion and celery in butter until tender. Mix all ingredients together and bake, covered, at 350° for 30 minutes. Remove cover and bake and additional 30 minutes. Serve with a side dish of broccoli.
Cut steak into serving size pieces. Mix enough flour, salt and pepper to coat meat. Mix eggs and milk. Dredge meat through flour; dip into egg and milk, then back into flour. Brown in skillet with oil. In 9 x 13-inch pan, break onion slices into rings and spread out in pan. Cover with browned steak pieces and pour beef broth over all. Cover with foil and bake at 350° for 45 minutes or until done.
Mix together Crisco, salt and cold water. Gradually add into flour mixture. Work in good with hands. Can freeze in individual balls or roll into single shells or double crust.
In a mixing bowl, combine eggs, applesauce and oranges. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour into two greased and floured 9 inch round cake pans. Bake at 325° for 30 minutes or until a wooden pick inserted into center comes out clean. Cool in pans for 10 minutes. Remove to wire rack to cool completely. In another mixing bowl, beat whipped topping, pineapple and pudding mix. Spread between layers and over top and sides of cake.
Grind cranberries and orange (with peel). Add jello, dissolved with 1 cup of warm water. Add sugar and liqueur. Stir all together. Cover for several days. Add nuts just before serving. Really delicious.
Toss together ingredients lightly. Season with salt and pepper. Place in ungreased casserole and top with 1/2 cup broken chow mein noodles; drizzle with melted margarine. Bake for 30 minutes at 350°. For 9 x 13-inch pan, double ingredients.
Brown ground beef, onions and green pepper and pour off grease. Add one large can spaghetti sauce; mix together on low heat. Add 1 teaspoon garlic powder, chili powder, red pepper and salt.
Thaw bread; mix cheeses. Beat eggs; add cheeses. Add to sausage that has been cooked and drained. Mix well. Roll out dough like a jelly roll. Spread 1/2 the filling on each sheet of dough. Roll up like a jelly roll. Put in greased bread pan. Bake at 350° for 35 to 40 minutes. Makes 2 loaves.
Mix avocado, onion, chili, lemon juice, coriander and salt. Stir in tomato. Cover and refrigerate at least 1 hour. Serve with tortilla chips. Makes 1 1/2 cups of dip.
In large skillet, heat oil and cook rice until golden. Stir in soup mix, water, soy sauce and browned meat. Simmer for 25 minutes or until water is absorbed and rice is tender. Make a hollow in the center of the rice and quickly stir eggs into it until set. Mix with rice.
Put in buttered baking dish. Dot with butter and cinnamon. Bake, uncovered, 45 minutes at 325°. Stir a couple of times while baking.
In large bowl mix together ground beef, chili powder, onion, green pepper and salt and pepper; add to cooked spaghetti. Add remaining ingredients, mix well and bake in flat dish in 350° oven for 25 minutes or until cheese melts and is bubbly. Serves 12.
Beat eggs in a medium mixing bowl until thick and lemon colored. Stir in sugar. Add sour cream, raisins and pecans; blend well. Pour into pastry shell. Bake at 400° for 10 minutes. Reduce temperature to 350°. Bake 45 minutes; cool. Yield: one 9-inch pie.
Mix flour, shortening and salt until the size of a pea. Beat egg and mix with water and vinegar. Mix with flour mixture with a pastry mixer or a fork until flour is worked in. Add a little more water, if needed. Roll out and transfer to a pie pan.
Have your butcher grind ham and pork together. Add crumbs and eggs to meat and mix all together. Roll into logs (about the size of a baked potato). Make 8 logs. Mix together remaining ingredients and pour over logs. Bake 1 hour at 350°. This can be prepared ahead of time and frozen.
Heat oven to 350°. Grease and flour 11 1/2 x 17 1/2-inch jelly roll pan or cookie sheet with sides. In saucepan, add sugar, raisins, cinnamon, salt, water, butter or oleo and cloves. Boil for 1 minute. Cool. Mix in sifted flour and baking soda, dissolved in water. Spread in pan. Bake 30 to 35 minutes. While warm, cover with powdered sugar glaze.
Cook sausage. Drain on paper towel and when cool to touch, cut into 1/2-inch diagonal slices. Set aside.
Drain pineapple tidbits and light fruit cocktail and set aside. Mix pudding with the buttermilk until thick. Blend in Cool Whip. Stir in the tidbits and fruit cocktail. Put in covered dish and refrigerate for 30 to 45 minutes.
Melt butter and cocoa in a small bowl in microwave. Combine sugars, eggs, flour, milk and vanilla, beating well. Gradually add chocolate mixture, beating constantly. Pour in pie shell and bake for 40 to 50 minutes at 350°. Cool and refrigerate.
Blend all ingredients together except pepper. When smooth, add pepper. A little or alot, whatever you like!
Mix the yogurt and pudding together in a large bowl. Add the can of pineapple (do NOT drain it) to the yogurt/pudding mixture and stir. Fold the whipped topping (Cool Whip) to the mixture. Chill for 1 hour.
Take jello and add boiling water, then add the rest of the ingredients. Mix together and freeze. Stir off and on until frozen. Serve 2 scoops over 7-Up or Sprite.
In large skillet saute red pepper, onion, jalapeno and garlic in oil until tender. Add rice, corn, salt and pepper. Cook and stir until heated through. Sprinkle with green onion.
Cook broccoli until tender. Cook rice as package indicates. Combine broccoli, rice, Cheez Whiz and soup in a bowl. Mix well. Pour into casserole dish. Sprinkle with buttered bread crumbs over top and bake at 375° for 30 minutes.
Brown meat in frying pan. Drain off fat. Add refried beans, diced pepper, diced onion, tomato sauce, taco seasoning and chili powder to meat. Mix thoroughly and continue heating until mixture begins to bubble.
Mix well. Pour in unbaked pie shell. Bake at 350° for 45 to 50 minutes.
Mix sugar and cinnamon in a large bowl. Beat in the eggs and slowly add your milk and vanilla. Stir in the rice, raisins and butter. Pour the mixture into 13 x 9-inch pan. Bake at 350° for about 1 hour or until toothpick comes out clean when inserted in pudding.
Brown ground chuck and onions in Dutch oven. Drain off fat. Stir beans and next 7 ingredients into beef mixture; bring to a boil. Reduce heat, and simmer, uncovered 15 minutes stirring occasionally. Ladle soup into bowls; top with desired toppings.
Heat peaches and butter until hot. Pour into casserole dish that has been sprayed with Pam. Mix equal amounts of flour, sugar and milk; stir well. Pour over peaches. Bake until golden brown in 400° oven.
Bring chicken broth to a slow simmer. Add 1/2 stick butter. Roll small balls from biscuit dough. Dip in flour and drop in simmering broth. Add 1/2 stick butter. Simmer about 30 or 40 minutes or until done. Add chopped eggs and giblets.
Wash cucumbers and pack in gallon jars. Cover with vinegar. Let stand 6 weeks. Pour off vinegar; slice cucumbers. Put a layer of cucumbers and a layer of sugar until the jar is full, using about 4 1/2 pounds sugar. Add 2 or 3 drops oil of cloves. Shake jars everyday until sugar has dissolved.
Wash cucumbers and cut into sticks. Cover with boiling water and let stand for 4-5 hours. Drain and pack into sterilized jars. Mix remaining ingredients in saucepan and boil for 5 minutes. Pour over cucumbers filling to 1/2 inch of the jar rim. Put caps on and screw band tightly. Process for 5 mins.