HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season short ribs with salt and pepper. Brown under a broiler or on a hot grill. Meanwhile, in a pressure cooker, over moderate heat, cook the onion until tender. Add the garlic and stir to combine. Add the remaining ingredients and bring to a boil. Add the browned ribs and seal pressure cooker. Cook over high heat until steam flows steadily. Turn heat down so that steam keeps a constant stream. Cook for 15 minutes. Turn off heat and allow pressure cooker to cool naturally for 10 minutes. After 10 minutes, release pressure and open cooker carefully. Place meat on platter. If sauce is too thin, boil for a minute, until thickened. Serves 4.
Cream sugar into shortening until light and fluffy. Stir in eggs and vanilla. Sift baking powder, soda and salt with flour. Add to creamed mixture. Add oatmeal, flakes, coconut and nuts. Stir well; drop by teaspoon onto a greased baking sheet. Press flat with fork. Bake for 15 minutes at 350°.
Mix cheese and flour. Combine rest of ingredients in bowl. Mix in cheese mixture. Pour into crust. Bake for 1 hour at 350°, until knife inserted in middle comes out clean.
Mix all ingredients together except nuts and egg whites. Roll dough in balls (sz walnuts). Whip egg whites slightly with a fork. Dip dough balls in whites and roll in pecans. Bake on lightly greased cookie sheet at 375° for 5 minutes; remove from oven and press center of cookie with melon baller, return to oven and bake 5 to 8 minutes more or until done. Cool and ice with powdered sugar icing.
Chill overnight. Roll into walnut sized balls. Bake at 350° for 10 to 15 minutes. Do not wait for cookies to turn brown as they will be overdone. Remove when faintly tan.
Combine all ingredients in electric blender. Blend until smooth, stopping to scrape down sides. Chill at least 1 hour. Serve with assorted fruits. Yield: 4 cups.
Combine dry ingredients; add coffee cream, then unwhipped whipping cream. Mix thoroughly. Pour mix into unbaked pie shell. Bake at 350° for 1 hour. During the first half hour, stir every 10 minutes, being careful not to stir into the crust on bottom. At the end of the first half hour, dot with butter and sprinkle with nutmeg or cinnamon. Continue baking for remainder of hour.
Heat oil in a large skillet over medium heat. Add beef, onion and green pepper, cooking until there is no more pink to the meat; drain liquid. Stir in remaining ingredients; reduce heat. Cover and simmer for 20 minutes or until rice is tender. Yields 6 servings.
Cook potatoes. Fold in first five ingredients to drained potatoes. Put cheese on top. Sprinkle paprika on top. Bake at 350° for 40 minutes.
Heat oven to 425°. Mix all ingredients and place tablespoon of mixture on cracker. Place on cookie sheet and bake 10 minutes.
Sift flour and measure. Sift again with baking powder and salt. Cream shortening. Continue creaming, gradually adding 4/5 cup of sugar and 3 tablespoons milk. Add egg yolk and vanilla to remaining milk. Add sifted dry ingredients with milk to cream mixture. Beat egg whites stiff, but not dry. Beat in remaining sugar. Fold into cake batter. Pour into 2 (9-inch) layer pans with wax paper in bottom. Sprinkle with the finely ground peppermint candy. Bake in hot oven (375°) for 25 minutes. Ice it in pink and sprinkle remaining ground peppermint candy over top and sides of cake.
Preheat oven to 450°. Place margarine in 9 x 13-inch aluminum pan; let melt in oven. Put cornbread mix, eggs, cottage cheese and broccoli in bowl; mix well. After margarine is melted take pan out of oven; pour margarine into cornbread mixture; mix well. Leave a little margarine in bread pan, just enough so the bread won't stick (not enough so you see any standing in pan). Cook at 450° for 45 minutes or until golden brown. Serve hot or cold.
Mix cornstarch and cold water. Add boiling water and cook over medium heat until smooth and clear. Cool. Beat egg whites with sugar and vanilla. Beat in the starch mixture, mixing well. Spread over pie filling. Bake in oven until brown.
Brown hamburg and onion. Drain. Add remaining ingredients. Simmer for 30 to 35 minutes on top of stove.
Heat oven to 350°. Grease and flour 1 large or 2 small loaf pans. Measure all ingredients into a large mixing bowl; beat on medium speed for 1/2 minute. Pour into pan(s). Bake 55 to 65 minutes or until toothpick in center comes out clean. Remove from pan(s) and cool thoroughly before slicing.
Beat first 5 ingredients for 2 minutes. Pour into 9-inch greased pie pan. Drain peaches and arrange over mixed ingredients in pie pan. Mix sugar, cream cheese and 3 tablespoons peach juice (or more - make it so it can pour over peaches - not too thin). Pour over peaches. Mix 1 tablespoon sugar and 1 tablespoon cinnamon. Sprinkle on cream cheese. Bake at 350° for 35 minutes.
Mix dry ingredients in a saucepan. Add water, oil and food coloring. Cook until mixture pulls away from side of pan. Knead slightly, almost immediately. Store in an airtight container.
Combine milk, sugar and Bisquick. Mix eggs, butter and vanilla in electric blender container. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand about 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cool.
Combine sugar and flour in a medium mixing bowl. Add eggs, beating well. Stir in corn, milk and salt. Melt butter in a lightly greased casserole dish. Pour in corn mixture. Bake at 400° for an hour or until firm. Serve hot.
Brown ground chuck and onions in oil. Place in slow cooker along with spaghetti sauce, tomato juice, salt and pepper. Stir until smooth. Add vegetables (all but beans). Cook on medium heat until vegetables are tender. Add beans and simmer on low heat about 1 1/2 hours. Serve with warm rolls for a complete meal.
Put all in pot and steam until opened. Top with 2 tablespoons minced chervil.
Slice the bagels, then spread sauce on top. Slice the cheese into little squares, then place it on top of the sauce. Add diced onion and pepper if you wish, then place in microwave for 3 minutes. Cool, then serve.
Pick 4 big grapefruit off of tree in the front yard; juice (try to keep juice off Mom's kitchen floor). Put juice in 2-quart pitcher and add sugar, then fill with water to the 2-quart line on the pitcher. Give a big glass of this to Mom cuz she loves it. When we have nothing else to do we pick a whole bunch of grapefruit and juice them and freeze the juice in Ziploc bags so we can take out a bag, mix it up in our pitcher and serve it to our friends.
Mix ingredients thoroughly in baking dish. Drizzle butter on top and sprinkle with pecans. Bake at 350° for 20 minutes. Serve with chips or crackers.
Combine cucumbers and onions. Sprinkle with salt and mix well. Let stand in refrigerator for 2 hours; drain well, but do not rinse. One hour before removing from refrigerator, combine sugar and vinegar in a saucepan and heat to mix and dissolve sugar. Cool completely and pour over cucumbers. Put into freezer containers and freeze.
Mix and toss together. Set in refrigerator. A good make ahead salad. Serve on lettuce leaves. Serves 10.
Melt margarine and peanut butter. Mix well into confectioners sugar (use hands to mix well). Roll into balls the size of walnuts. Then melt chocolate chips and paraffin wax in a double boiler. Dip balls in mixture (use toothpick to hold and dip in chocolate). Set on wax paper to harden. Makes about 100.
Prepare pie crusts to line 2 pie pans. Add garlic salt instead of regular salt to crusts. Prick bottoms of crusts in pans. Bake crusts at 450° for 10 minutes. Remove from oven and reduce heat to 350°.
Refrigerate the cranberries until cold. Open can and push cranberries out onto a plate. Cut into slices. In a clear bowl, layer cranberries, Cool Whip, crushed soda crackers, cranberries, Cool Whip and crushed soda crackers. I make 3 layers.
Cut meat in 3 to 4-inch pieces. Put slit in middle; fill with cheese. Cook 1 noodle per piece of sausage. Lay 3 to 4 noodles over top of mixture. Wrap each piece of sausage with one noodle that has been cooked nearly done. Lay in casserole. Put rest of cheese over top. Pour spaghetti sauce over top and put in oven. Bake at 400° for 45 minutes.
Combine cheese, mayonnaise, 1/2 olives, green chilies, garlic powder and hot sauce. Top with 1/2 olives, tomato and green onions. Bake for 20 minutes at 350°. Serve with tortilla chips for dipping.
Beat together Cool Whip, cream cheese, powdered sugar and vanilla. Spread on crust. Top with globs of cherry or blueberry pie mix.
Drain pineapple; reserve juice. Add cold water to juice to make 1 cup. Stir boiling water into gelatin in a large bowl until completely dissolved. Stir in measured juice. Refrigerate until slightly thickened. Stir in Cool Whip with whisk until smooth. Chill 15 minutes. Stir in pineapple, oranges, marshmallows and coconut. Spoon into a 6-cup mold. You may use sugar-free Jell-O and Cool Whip for a lower calorie count.
Sift together the first 5 ingredients. Cut in the shortening. Add the milk and egg; mix until it flows around bowl. Knead 5 to 6 times. Roll 1/2-inch thick. Place on ungreased baking sheet. Bake at 450° for 10 to 12 minutes, or until golden brown.
Cut cucumbers in 2-inch long thin sticks. Cover with a brine of 1 cup salt to 2 cups water. Let stand overnight. Rinse and drain. Pare carrots, cut in sticks like cucumbers. Cook in a small amount of boiling salt water for 5 minutes. Remove seeds from peppers and cut into sticks. Combine remaining ingredients; pour over vegetables. Heat just to boiling point. Seal in hot, sterile jars. Makes 8 pints.
Put all ingredients in a pan of at least 6 quart capacity. Cook on medium heat for 30 minutes. May be simmered for longer. Stir fairly constantly. May be cooked in crock-pot with great results.
Thaw spinach, squeeze and pat dry. Mix all ingredients together and stir well. Refrigerate. Serve dip with rye bread.
Heat oven to 350°. Stir all ingredients in large bowl until blended. Pour in pie shell and bake 50 to 60 minutes, until top and crust are golden.
Spread each muffin half with pizza sauce. Top each with 3 slices of pepperoni and then with cheese. Place halves on microwave-proof plate. Cook on 60 for 45 to 60 seconds, or until cheese is melted. Let stand 2 minutes before serving. Makes 1 to 2 servings.
Combine 2 artichoke hearts, olive oil and the next 6 ingredients (olive oil through garlic) in a blender or food processor and process until mixture is smooth.
Place brown sugar, margarine, syrup and salt in 2-quart saucepan. Boil 5 minutes, then add vanilla and soda; stir, then pour over popcorn. Place on cookie sheet and bake in oven at 250° for 45 minutes. Stir often. Peanuts can be added.
Cook the squash in small amount of water 5 to 10 minutes; drain. Combine sour cream, butter, onions, salt and pepper. Place in buttered 1-quart casserole. Top with crumbs and cheese. Bake 25 minutes at 350°.
Mix all ingredients well with hands. Roll into balls the size of a walnut. Place on ungreased cookie sheet and press with tines of fork in a crisscross pattern. Bake 12 to 15 minutes at 350° or until lightly browned. Cool on cake rack. May be frozen.
Drain pineapple. Mix all of the remaining ingredients together, mixing well. This salad goes well with a meal, not just as a dessert.
Mix all ingredients except peanut butter in bowl with fork. Shape dough into roll about 1 1/2 inches in diameter. Wrap in plastic wrap. Freeze until firm, at least 2 hours; no longer than 1 week. Cut roll into 1/8-inch slices with serrated knife. Bake until set about 10 to 12 minutes. Cool 1 minute. Remove from sheet, cool completely. Put 2 cookies together with 2 teaspoons peanut butter between each.
Mix together. Bring to a boil and pour over cake while warm. Allow to partially cool in pan before removing.
Mix oranges, coconut, marshmallows and pineapple. Moisten with sour cream and chill. Yields 6 to 8 servings.
In medium saucepan cook sausage, celery, onion and green pepper until vegetables are tender and meat is browned. Drain excess fat. Blend in both soups, milk and water. Cook and stir over medium heat to high heat until mixture comes to a boil. Remove from heat and serve at once. Yields 6 servings. Serve with cornbread and fresh apple slices.
Combine butter, brown sugar, sugar, egg, peanut butter and vanilla. Beat. Combine flour, salt and baking soda in separate bowl. Add to cream mixture. Cover dough and refrigerate. Roll into balls and place in greased muffin tin. Bake at 375° for about 9 minutes. Take out of oven and press peanut butter cup into cookie. Cool.
Place chicken breasts in a greased baking pan and sprinkle with salt and pepper. Place the sauerkraut over the chicken and top with slices of cheese. Pour dressing evenly over all. Cover with foil and bake in a 325° oven for 90 minutes. Sprinkle with parsley and serve.
Saute everything chopped. Add chicken broth. Boil until all is soft; add milk and potatoes until soft. Shut off heat; let cool. Add the sour cream. Stir well and serve.
Put chicken in 9 x 13-inch dish. Mix soy sauce and soda. Pour over chicken. Bake at 350° for 1 hour uncovered.
Saute onion in butter until golden brown. Add flour and brown well, stirring constantly. Add water a little at a time, stirring constantly. Then add as much water as desired or at least two quarts. Add paprika, salt and pepper to taste. Add bay leaf. Cut potatoes in small chunks and add. Cook until potatoes are tender.
Brown ground beef and onions in skillet. Drain. Transfer to crock-pot. Add carrots, tomato sauce, salt and pepper. Cover and cook on low for 3 to 4 hours. Stir in sour cream and dill. Cook 5 minutes. Serve on hot cooked noodles.
Mix together. Roll into balls the size of walnuts. Place on ungreased cookie sheet 2 inches apart. Press with fork to make crisscross on top of each cookie. Bake 8 to 10 minutes. Let stand on cookie sheet for about 1 minute before removing to rack to cool.
Brown hamburger. Mix in chili powder and ketchup. Simmer for 30 minutes. Salt and pepper to taste. Add beans; cook, covered, over low heat for 30 minutes. Serve with hot rolls and slaw. Serves 6 to 8 people.
Preheat oven to 300°. Fry bacon in a large skillet. Add onion and bell pepper and cook until tender. Drain excess bacon grease and add all remaining ingredients. Pour in a baking dish and bake for about 2 hours. Yields 12 servings.
Melt chocolate chips over double boiler. Add peanut butter and melt. Add marshmallows and melt. Put both cans of noodles in a very large bowl. Pour over melted mixture very quickly. Mix together with spatula until all noodles are covered. Spoon large cluster onto cookie sheet and cool. When solidified, ready to serve.
Cook rice according to package directions. Meanwhile, brown sausage in skillet; drain excess fat. Combine rice, sausage and remaining ingredients in a greased, 2-quart casserole. Bake at 350° for one hour. Yields 6 to 8 servings.
Flour and brown round steak. Place a slice of onion on top of steak. Sprinkle chili powder, salt and pepper on steak. Spread ketchup on steak and top with sliced potatoes. Add water to almost top of skillet. Put a lid on skillet; cook on low heat for 1 to 1 1/2 hours.
Mix onions and half of beef with softened cream cheese. Form into 2 balls, roll each in remaining chopped dried beef to coat.
Will also need wire for hooks, water colors (tempera or acrylic paints) and clear fixative.
Stir until smooth. Dip meat or fish in batter and cook in oil until golden brown. Batter cannot be saved.
Combine flour, cinnamon, soda and salt and set aside. In another bowl, beat together oil, eggs and sugar. Gradually add dry ingredients to creamed mixture, mixing just until all ingredients are moistened. Stir in strawberries and pecans. Pour batter into a greased 9 x 5-inch loaf pan and bake in a preheated 350° oven for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pan. Makes 1 loaf.
Mix Tang into dry pudding mix before adding liquid. Drain fruit and use juice and water to make pudding as per directions. Add chopped fruit and chill until ready to serve.
Put cooked peeled potatoes and all other ingredients in a bowl and mix with an electric mixer at medium speed. Put ingredients into a greased ovenproof glass dish and top with marshmallows. Bake at 350° for about 30 minutes. Add nuts if desired.
Cook the first 3 ingredients in 2-quart microwave casserole 10 to 14 minutes. Place the bacon on microwave rack. Cover with towel and microwave for 3 to 4 minutes or until crisp. Pour bacon fat into 1-quart microwave dish. Add onion. Microwave 1 1/2 to 2 1/2 minutes or until onion is tender. Stir in sugar, flour, salt, celery seed and pepper. Microwave 60 seconds or until it starts to bubble. Stir in water and vinegar. Microwave 4 to 6 minutes or until it thickens. Crumble in bacon and slice potatoes into mixture. Stir gently. Heat again, 1 to 2 minutes. Serves 4.
Saute the oil and onion 10 minutes. Add the rest of the ingredients. Bring to a boil and simmer for 20 minutes.
Mix the first 5 ingredients well in a batter. Melt stick of butter in dish. Pour batter over butter; do not stir. Pour fruit in. Do not stir. Bake slowly at 425° until done.
Preheat oven to 375°. Blend cake mix, sour cream, oil, 1/4 cup sugar, water and eggs. Beat at high speed for 2 minutes. Pour 2/3 batter in a greased and floured tube or Bundt pan.
Cook chicken until done. Debone. Layer in casserole. Mix soup and milk with garlic powder.	Add mushrooms.	Put on top of chicken. Add stuffing and cheese.	Bake at 350° for 30 minutes.
Put chicken in 9 x 13 pan. Mix celery soup, chicken soup and cream cheese with mixer until well mixed. Pour over chicken. Mix stuffing with herb packet (dry) and sprinkle over top of soup. Mix broth and melted margarine and pour over stuffing. Bake uncovered at 375 for 30 to 45 minutes.
Cook and quarter potatoes in 3 quarts of salted water 12 to 15 minutes. Add frozen vegetables and ham. Then add cabbage. Cover and cook 5 minutes more. Drain. Stir in buttermilk dressing. Serve warm. Cubed chicken breast may be used instead of ham.
Mix sugar, flour, baking powder and cinnamon. Then stir in butter well. Add milk and fruit. I like fresh strawberries or peaches. Bake at 325° until center is not doughy.
Beat egg whites stiff. Sift cream of tartar and sugar together; add gradually to beaten egg whites. Beat until smooth.
Preheat oven to 350°. Divide the ingredients in half and process in the blender on high speed. Pour mixture into a greased, uncovered, 1 1/2-quart casserole. Bake 50 to 60 minutes. This can be prepared a day ahead.
Saute garlic in olive oil. Add tomatoes, parsley, sugar and seasonings. Cook slowly for 5 minutes on low heat. Pour over angel hair pasta or any other pasta. Sprinkle top with freshly grated Parmesan cheese.
Mix sour cream and mayonnaise until smooth. Add syrup and blend well. Use over fresh fruit, fruit salads or canned fruit.
Wash and slice green tomatoes in 1/2-inch thick slices. Sprinkle with salt. Roll each slice in flour until coated on each side. Place oil in skillet and heat. Place floured tomato slices in skillet. Fry over low heat until browned on both sides. Serve hot. Makes 4 servings.
Measure sifted flour; add baking powder and salt and sift together. Cream shortening; add sugar gradually, creaming thoroughly. Add eggs, one at a time, beating well after each. Add vanilla. Then add flour, a little at a time, mixing well. Stir in cereal and coconut. Drop from teaspoon on ungreased baking sheet. Bake at 375° for 10 to 12 minutes or until golden brown. Makes about 4 1/2 dozen cookies.
In 3 quart saucepan, heat together sugar, corn syrup and water stirring until sugar dissolves. When syrup boils, blend in butter. Stir frequently after temperature reaches 230° on candy thermometer; add peanuts when temperature reaches 280°; stirring constantly to crack stage 305°. Remove from heat, stir in soda mixing well. Pour onto 2 buttered cookie sheets. Spread, then loosen when candy hardens. Break into pieces and store in plastic bags.
Drain fruit and cut into small pieces. Set aside. Mix together milk and pudding. Add sour cream and Cool Whip, mixing well. Add fruit and crumbled cookies into mixture; stir. Chill well before serving.
Lay bacon together and cut into small pieces. Saute bacon in skillet until done; remove bacon from skillet and pour off about half the fat. brown onion in remaining bacon fat. Add beef and salt and cook until beef is just grey in color. Add tomatoes, cooked bacon, well-washed rice, and paprika. Turn into a greased casserole dish. Cover and bake in a 350°F. oven for 1 1/2 hours or until rice is tender. Add HOT water if needed during cooking time in the oven.
Boil cubed potatoes till tender no more. Cook sausage, drain well. Mix together sausage and potatoes. Add soup and mix well. Add cheese whiz and mix well. Pour into a pan and top with shredded cheese. Bake 30 minutes at 325°.
Combine all ingredients and mix well. Cover and refrigerate overnight.	Serve with tortilla chips or corn chips.
Lightly brown butter, oil and garlic, then add basil, oregano, parsley and tomatoes. Simmer. Add to noodles. Top with cheese.
Mix all ingredients and pour into a greased and floured pan. Bake at 350° for 1 hour and 15 minutes.
Wash beans and soak overnight in cold water. Cook cleaned ham hock in 2 cups water in a pressure cooker at 10 pounds for 30 minutes or cook in a large cooker pan. Add more water. Remove ham, clean and peel vegetables. Chop all vegetables very fine. Pour vegetables in cooker. Add beans. Cook until beans and vegetables are done. Serves 6 to 8.
Mix together jello and cottage cheese; fold in pecans, pears and marshmallows. Add Cool Whip. Refrigerate.
Mix ingredients together, except Swiss cheese. Spread in 11 x 7 x 1 3/4-inch dish. Bake at 350° for 35 minutes. Sprinkle with shredded Swiss cheese. Bake 10 to 15 minutes more or until knife inserted comes out clean. Serves 8.
Cook in large kettle until apples are done. Stir often to keep from sticking. Store in freezer or can.
Combine first 5 ingredients. Reserve some for a marinade. Combine the rest with beef; toss and refrigerate overnight.
Combine first 7 ingredients; set aside. Whisk together egg white and milk. Dip fillets into milk mixture and dredge in cornmeal mixture. Place on a foil lined baking sheet coated with cooking spray. Sprinkle fillets with sesame seed and coat each fillet with cooking spray. Bake at 350° for 30 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges. Makes 4 servings, 196 calories and 5.9 g fat.
Boil bouillon cubes, water and celery, carrots, potatoes and onion for 20 minutes. Add frozen vegetables and cook until tender. Add soup, water and cheese. Serve with salad, bread and simple dessert. Serves 8.
Mix first 3 ingredients and line oblong pan. Be sure to save about 2 cups of crumbs to sprinkle on top later. Cream the cream cheese; beat in sugar. Mix well. Add lemon jello after it has jelled and cooled. Add vanilla and fold in whipped cream. Pour over crumbs and sprinkle with remaining crumbs. Chill.
Combine first	5 ingredients	in heavy medium skillet over medium-low	 heat.	Stir until sugar dissolves.	Add peaches and stir until heated through. Scoop ice cream into bowls or parfait glasses. Top with peaches and sauce and serve.	Time of	preparation: 15 minutes. Serves 2; can be doubled or tripled but don't triple the amount of bourbon.
Clean spinach and discard stems. Soak cleaned spinach in hot tap water for 10 minutes; drain. Place spinach in a greased 9 x 12-inch baking dish. Lay Mozzarella slices on top of spinach. Spread tomato sauce evenly over cheese. Mix the oregano with the melted butter; brush bread slices on one side. Cut bread slices into 1-inch strips. Arrange, buttered side up, on mixture. Bake, uncovered, for 30 minutes at 350°. Serves 6 to 8.
Place watermelon in a blender. Process until smooth. In glass container, combine watermelon puree, fruit punch, water and vodka. Stir. Cover and freeze overnight or 8 hours, minimum. Prior to serving, let stand at room temperature 30 to 45 minutes. Stir occasionally. Spoon 1/2 cup slush mixture into each serving glass. Stir 1/4 cup ginger ale into each. Makes 13 (3/4 cup) servings.