HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil spareribs 1 to 1 1/2 hours in water. Drain. Cut excess fat off. Put in casserole dish, uncovered. Pour enough barbecue sauce over ribs just enough to cover them. Bake 20 to 30 minutes at 300°.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in blender. Blend on low speed for 3 minutes. Pour into greased 9-inch pan. Let stand about 5 minutes, then add fruit. Bake at 350° for 40 minutes. Cool.
Mix together. Put in a 9 x 13-inch pan. Bake in a 350° oven about 20 to 25 minutes or until very light brown.
In large saucepan cook zucchini until crisp-tender, 4 to 5 minutes. Drain well and set aside. In same pan cook onions and green pepper in butter until tender, not brown. Remove from heat. Stir in mushrooms, dry sauce mix, water and tomato paste, mix well. Gently stir in zucchini and Mozzarella cheese. Turn into a 10 x 6 x 2-inch baking pan or 1 1/2-quart casserole. Sprinkle with Parmesan cheese. Bake at 350° for 30 to 35 minutes.
Dissolve yeast in warm water. Mix in sugar, salt, butter, wheat germ and oats. Stir in 2 cups flour or just enough to make dough leave sides of bowl. Turn out on floured surface. Knead 5 to 10 minutes until dough is smooth and elastic. Place in greased bowl, turning to coat all sides. Cover and let rise until doubled in bulk, about 2 hours. Punch down. Cut off 1/4 of dough. Shape remaining dough and place in 8 or 9-inch spring-form or layer pan. Roll remaining dough in 1/4-inch ropes. Arrange in lattice fashion on dough in pan. Brush with egg wash. Sprinkle with additional wheat germ and let rise in warm place until doubled, about 1 1/2 hours. Bake at 350° for 45 to 50 minutes. Remove from pan immediately and cool on rack.
Prepare squash; boil until tender and drain thoroughly. Place squash in medium-sized mixing bowl. Add onions, butter, soup, salt, pepper and 1/2 of the cheese. Mix well and pour in casserole dish. Add remaining cheese and bake at 350° for 20 to 30 minutes. (I stir all of the cheese into squash.)
Brown chicken in hot shortening. Add 1 cup water, bouillon cube and 1/4 teaspoon salt. Mix well. Cover and simmer until tender. Meanwhile, drain pineapple, reserving syrup. Combine brown sugar and cornstarch. Add reserved pineapple syrup, vinegar, soy sauce and 1/2 teaspoon salt. Cook and stir over medium-high heat until thick and bubbly.
Place the opossum in a baking pan lined with aluminum foil. Prepare the barbecue sauce by combining the remaining ingredients. Baste the animal with the sauce. Cover and bake at 350° for 2 1/2 hours, basting frequently with sauce. Uncover the meat and cook further until browned.
Peel and slice potatoes into the bottom of a 9 x 13-inch casserole dish. Sprinkle on salt and pepper. Sprinkle 1 tablespoon of flour on top. Pour enough milk over potatoes to see milk in between, but do not cover. Salt and pepper chops, then place them on top of potato mixture. Bake at 350° for 1 to 1 1/2 hours, uncovered.
Cook squirrel until tender. Add rest of ingredients; cook until potatoes are done, then add chili powder and sugar. (Rabbit may be used instead of squirrel.)
Cut each biscuit into 4 pieces. Put sugar and cinnamon in a plastic Ziploc bag. Add biscuit pieces, a few at a time, and shake to coat. Place all pieces in a greased tube pan. Sprinkle pecans over top. Boil brown sugar and margarine and pour over top. Bake at 450° for 45 minutes. Let cool for 15 minutes. Remove from pan and serve upside down.
Combine all ingredients except cornflakes and place in a greased casserole dish. Cover with crushed cornflakes. Bake at 325° for 45 minutes.
Preheat oven to 425°. Combine ingredients in order. Pour in pie shell and bake for 15 minutes. Reduce temperature to 350° and continue baking for 45 minutes, or until a knife inserted in the middle comes out clean.
Melt 1 stick butter in the bottom of a Bundt pan. In a bowl, mix brown sugar and nuts. Pour in pan. In separate bowl, mix sugar and cinnamon. Tear biscuits or break into fourths. Roll in cinnamon sugar. Lay in pan and pour remaining sugar mixture in. Melt other stick of butter and pour over biscuits. Bake at 350° for 25 minutes.
Sift flour with baking powder, baking soda, sugar, salt and cocoa. Add water, mayonnaise and vanilla. Beat until smooth. Bake in 350° oven for 30 to 35 minutes. It's delicious with vanilla icing.
Mix all ingredients with fork. Divide in half and roll out between 2 sheets of wax paper and put into 9-inch pie pan. Set other ball of dough aside while preparing filling.
Beat eggs and sugar by hand. Add flour and soda to mixture. Add crushed pineapple and beat well. Add nuts and beat well again. Bake in 9 x 13 x 2-inch cake pan 40 to 45 minutes. Bake at 350°. Cool and refrigerate. Powdered sugar frosting may be used when the cake is cool.
Fry bacon crisp. Remove and save 2 tablespoons of bacon grease. Brown beef and onions in grease. Drain beans and combine all ingredients. Bake at 350° for 45 minutes. Serves 12 to 14.
Combine first 6 ingredients. Cut in butter until crumbly in food processor (with slicing blade). Stir in egg. Slowly add broth. Put on floured surface and knead 5 minutes. Divide in half and chill 1 hour. Roll out 1/2-inch thick and cut with cookie cutters. Bake at 325° on cookie sheet 20 to 30 minutes until firm and dry to the touch. Your dog will love them!
Put ingredients in a bowl in order listed, mixing well. Bake at 350° for 30 minutes in a greased 9 x 13-inch pan. These are rich, cake-like brownies.
Mix sugar, Crisco, eggs and pumpkin together. In separate bowl, sift flour and all dry ingredients. Mix all ingredients together with pumpkin mixture. Mix well; add nuts and raisins. Drop by teaspoon on ungreased cookie sheet. Bake 12 to 15 minutes at 400°.
Cut each chicken wing at joints to make 3 pieces; discard tips or save to use in making stock. Place chicken in ungreased rectangular baking dish. Mix remaining ingredients and pour over chicken. Cover and refrigerate, turning chicken occasionally, at least 1 hour.
Boil and check texture of potatoes. In a bowl, place 1 quart Kraft real mayonnaise and 2 heaping tablespoons French's yellow mustard. Add all other ingredients except potatoes. Layer dish with potatoes, then alternating other ingredients and potatoes in layers.
Cook onion in butter until tender. Prepare mix using package directions. Pour into greased 8 x 8 x 2-inch pan. Sprinkle with onion. Mix sour cream and cheese; spoon atop. Bake at 400° for 25 minutes. Let stand a few minutes; cut in squares.
Mix all ingredients together until well blended. Pour into Bundt cake pan, greased with Crisco. Bake at 325° for 40 to 45 minutes or until cake pulls away from pan. Sprinkle with powdered sugar or frost with Cream Cheese Frosting.
In a large bowl, combine the flour, baking powder and salt. In a mixing bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in the dry ingredients just until moistened. Fold in frozen blueberries. Fill greased or paper lined muffin cups two thirds full. Combined sugar and nutmeg; sprinkle over muffins.
Mix flour, salt, baking powder and baking soda. Add sugar, then liquid and butter. Add egg and mix. Stir in cranberries. Bake at 350° for 1 hour. Makes a 9 x 4-inch loaf.
In a 9 x 13-inch pan lay broken bread on bottom of pan. Put sausage or bacon on top of bread. Grate cheese and put on top of meat layer. Mix remaining ingredients and pour over other 3 layers. Put mushrooms on top. Bake at 350° for 30 to 40 minutes.
Butter loaf pan, 9x5x3 inches. Combine sugar, milk, chocolate, corn syrup, and salt in a 2 quart sauce pan. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water).
Cream shortening and sugar together. Beat eggs (or egg whites) until light and add to shortening-sugar. Mash bananas or press through sieve and add lemon juice. Blend with creamed mixture. Sift flour (unless presifted), baking powder and salt together and mix quickly into banana mixture. Add nuts. Bake in greased loaf pan in moderate oven (375°) about 1 1/4 hours. Makes 1 (1 pound) loaf.
Combine first 3 ingredients in a large bowl; set aside. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Stir in chocolate morsels. Press mixture into 13 X 9 inch pan; cool in pan on a wire rack. Cut into bars.
Beat together first 4 ingredients. Add next 5 and beat again. Fold in last 4 into the batter. Place into 2 loaf pans. Bake 1 hour at 325°.
Cream your cheese and sugar well; then add all the ingredients but Cool Whip. At the end, fold in Cool Whip. Put in cupcake holders and freeze. Remove 30 minutes before serving. Stays frozen a long time.
Mix all ingredients together and lay pork chops on top of beans. Bake for 45 minutes at 400°.
Add onion and horseradish to dissolved jello. Fold in beets and celery. Pour in mold and chill until set. Serve with sour cream.
Mix together the first 4 ingredients. Top with mixture of the melted margarine and crushed crackers. Bake at 350° until bubbly, 20 to 30 minutes.
Dissolve bouillon cube in boiling water. Beat pancake mix, egg, oil and bouillon cube together. Dip onion rings into mixture. Drain and fry in 1 inch of cooking oil.
Combine sugar and cornstarch in saucepan. Gradually add water, blending until smooth. Cook over high heat, stirring constantly, until thick. Reduce heat and continue cooking until clear, 5 to 7 minutes. Remove from heat. Blend in slightly beaten egg yolk to which a little of the hot mixture has been added. Cook for 2 minutes. Remove from heat. Add lemon rind, lemon juice and butter.
Dissolve jello in water; add pineapple and cool. Stir in softened cream cheese and nuts. Whip the cream and fold into mixture. Pour into oblong baking dish. Refrigerate. Cut into squares and serve on lettuce leaf as salad or in sherbet dishes for dessert.
Blend cornstarch and water in pan. Add boiling water and cook stirring until clear and thickened. Cool completely. Beat egg whites at high speed till foamy. Slowly add sugar and beat until stiff but not dry. Turn speed to low and add salt and vanilla. Gradually add cornstarch mixture, and mix with mixer. Beat at high speed and beat well. Bake at 350° for 10 minutes. Cuts well and never gets sticky.
Mix sugar, eggs (yolks) and butter; add cornstarch, salt, milk, lemon juice and rind. Cook over moderate heat until thick. Cook pie crust lightly. Pour mix in crust. Beat 6 egg whites until stiff and 1 tablespoon sugar for each egg white and 1 teaspoon lemon juice. Beat until holds a peak. Add to top of pie. Bake at 300° until lightly browned. Makes 2 pies.
Put flour, salt and pepper in plastic bag, add steak and shake up until coated with flour mixture. Heat oil in large skillet. Brown coated steak in hot oil. Place sliced onion on top of meat, pour tomatoes over the top and simmer over low heat until onions and meat are tender. If gravy gets too thick, add a little hot water as needed. Serve with mashed potatoes.
Dice the beef and green onion into small pieces. Blend into the softened cream cheese. Add the diced black olives if desired. These will add mildness by cutting the onion flavor. Wrap to prevent the onion aroma from taking over your refrigerator. If possible allow the ball to set overnight for the flavors to marry. The beef has a pretty high sodium content, so it can be rinsed under water to reduce the sodium content.
Combine all ingredients, mixing thoroughly. Pour into unbaked pie shell and bake at 350° for 30 minutes. Cool completely before cutting.
Mix apple, egg, flour, sugar, baking powder and pecans well by hand. Pour into 1 (8-inch) round cake pan (well-greased). Bake at 350° for 20 to 25 minutes. Cool. Fill with vanilla ice cream. Top with broken toffee pieces. Drizzle with chocolate sauce and whipped cream.
Whip cream and sugar until stiff; set aside. Dissolve coffee in rum in small cup. Fold rum mixture into whipped cream with spatula. Beat egg whites until stiff and fold into mixture. Spoon into fluted cups and place in freezer after garnishing with nuts and cherries. Serve frozen. Recipe can be doubled.
Combine all ingredients together. Pack firmly into an ungreased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in a preheated oven at 350° for 1 hour and 15 minutes.
Using the butter, saute onions and celery. Add all other ingredients. Chill 1 hour. Shape into 8 patties. Roll in flour. Bake on greased cookie sheet 35 to 45 minutes. Turn once. Bake in 375° oven.
Cook squash until tender, then drain and mash. Mix sugar, mayonnaise, onion, eggs, salt and pepper together and combine with squash. Place in buttered casserole dish and top with cracker crumbs, grated cheese and 1/2 stick butter. Bake in 350° oven for 25 to 40 minutes.
Beat egg yolks until thick. Beat in sugar. Add flour alternately with the liquids.
Mix together sour cream, yogurt, cream cheese and taco mix. Divide 2/3 and 1/3. Spread beans on the bottom of a 9x13 pan and layer as follows onto the beans: chili; cream cheese mixture; salsa; 1 1/2 cups lettuce; chiles; diced tomatoes; shredded cheese; 1 1/2 cups lettuce.
Mix the first 3 ingredients together and season with oregano, basil and garlic salt. Pour into greased, deep dish pizza pan. Brown hamburger, onion and Italian seasonings. Spoon hamburger on top of batter. Bake at 375° for 20 minutes. Remove pie dough from oven. Spread pizza sauce and cheeses on top. Bake until cheeses melt, approximately 10 minutes.
Boil vegetables 10 minutes; drain. Grease 8 x 8-inch pan; put layer of corn flake crumbs on bottom of pan. Mash and mix all other ingredients. Put on corn flakes; top with thick layer of corn flake crumbs. Bake at 350° for 40 minutes. Let stand a few minutes before cutting into squares. Good with chicken or beef.
Brown hamburger meat. Add onion, cooking until onions are clear. Drain beef fat off and add corn or peas. Lightly oil casserole dish or spray with nonstick cooking spray. Spoon the mixture in casserole dish; pat the mixture flat. Spread mashed potatoes over the top of the mixture. Top with cheese. Bake at 350° in oven for 15 to 20 minutes. Calories: 161; cholesterol 26 mg; total fat 7 g and sodium 365 mg.
Blend all ingredients using a wire whisk at medium speed. Cover and chill until serving time. Serve as a spread with crackers.
Cool crumbled brownie in deep dish pan. Pour chilled pudding over brownie. Spread Cool Whip. Sprinkle Butterfinger crumbs all over. Chill to set.
Slice bananas on cooled pie crust (use Skeeter's Pie Crust recipe). Combine milk and pudding; mix well. Beat in vanilla ice cream. Pour over bananas. Top with Cool Whip and sprinkle pecans on top or just leave plain. Refrigerate for at least 1 hour before serving.
Pour cream over marshmallows. Let stand 2 hours. Add 1 can crushed pineapple, 2 bananas and 2 oranges.
Place oil in Dutch oven. Heat until hot; add flour and stir continually until browned. This is your roux. Add other ingredients in order. Cook until done. Add water if it cooks down a little low. Serve with rice. Add some crab meat if desired.
Cook spinach. Add cream cheese and butter to spinach and stir until melted. Top spinach mixture with stuffing and margarine. Bake at 350° for 30 minutes.
Mix in saucepan and cook over low heat until forms ball. Cool. Knead into desired shapes. Let harden. Store unused dough in plastic bag.
Combine all ingredients in order. Beat well. Spread in greased 8-inch square pan, 12 pieces. Bake at 350° for 25 minutes. Cool; cut. If double, use 9 x 13-inch and bake at 350° for 35 minutes. Can freeze.
In a small roaster, sprayed with Pam, put in chicken and mushroom soup. Mix well rice and water. Put in bottom of roaster. Remove skim from chicken thighs or drumsticks, then put chicken pieces on top of rice mixture in the roaster.
Preheat oven to 350°. Grease a 12 x 7 x 2-inch metal baking pan. In small bowl, stir together the flour, sugar and salt. Cut in peanut butter and butter until mixture resembles coarse crumbs. Slice apples into greased baking pan. Sprinkle peanut butter mixture over apples. Bake for 45 minutes. Top with ice cream, frozen yogurt or whipped topping. Serves 6 to 8.
In a bowl, combine flour, brown sugar and salt, cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 13 X 9 X 2 inch baking dish. Bake at 375 degrees for 10 minutes. Cool slightly. In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs and vanilla; mix well. Pour over the crust. Bake for 20 - 25 minutes or until center is set and edges are light brown. Cool. In a saucepan, combine the rhubarb, sugar, water, cornstarch and cinnamon, bring to a boil over medium heat. Cook, stirring constantly, until mixture thickens, about 5 minutes. Stir in food coloring if desired. Remove from the heat, cool. Pour over filling. Cover and refrigerate for 1 hour.
Saut onion, bell pepper and celery in butter. Add soup, tomatoes, mushrooms, cheese and chicken in a large pot. Simmer for 25 to 30 minutes. Meanwhile, cook spaghetti in the leftover chicken broth. Combine spaghetti and sauce. Pour into a 9 x 13-inch pan. Bake for 20 minutes at 300°.
In large bowl combine 1 c. flour, sugar, baking powder and soda, and salt. Add bananas, margarine, and milk; beat until blended on low, then on high 2 minutes. Add eggs and remaining flour, mix well.
Shake well and let stand in refrigerator to blend, then strain. (I prefer to leave onion, etc. in.) This makes about a quart, and keeps well in the fridge. Enjoy.
Pierce whole squash and place in oven. Microwave on High 10 to 12 minutes or until soft to touch. Let stand 5 minutes. Cut in half; remove seeds. Place cut side up in 2 quart baking dish. Fill centers of squash with apples. Top each with 2 tablespoons brown sugar, 1 tablespoon butter and dash of cinnamon. Cover with plastic wrap and continue baking 6 to 7 minutes or until apples are tender. Let stand, covered, 2 to 3 minutes before serving. Serves four.
In medium saucepan, combine sugar and cornstarch; stir in vinegar, juice from pineapple, soy sauce, salt, garlic, paprika, ginger, celery and onion. Bring to a boil; reduce heat. Simmer, stirring constantly until thickened.
Chop nuts; cut dates into small pieces. Sprinkle with 1/2 cup of flour. Cream butter and sugar. Add eggs one at a time, beating well after each. Sift the rest of flour (3 1/2 cups) with soda. Add flour and buttermilk alternately to butter and egg mixture. Stir in grated orange rind. Add dates and nuts. Pour into tube cake pan lined with wax paper. Bake 1 1/2 hours at 300°. Remove from pan. Remove paper. Return cake to pan and drizzle with topping.
Melt chocolate bars in	double	boiler	with milk; add marshmallows and continue to heat until melted and thoroughly mixed. Cool. Fold in Cool Whip and pour into	pie shell. Refrigerate until chilled.
Mix pepper, salt, paprika, hot water and peanut oil and let set 10 minutes.
Combine ingredients and place in uncooked pie crust. Bake at 350° for 30 minutes or until set. Make a meringue with reserved egg white; spread on pie and brown in oven.
Combine sweet potatoes, sugar, milk, butter, salt, eggs and vanilla. Mix with electric mixer. Add cinnamon. Pour into an 8-inch baking dish; add topping.
Separate eggs. Cream yolks. Add sugar. Gradually add cold water. Add sifted flour, baking powder and salt, then vanilla. Beat egg whites; fold into batter. Line bottom of two 10-inch round cake pans with brown paper. Divide batter between layers. Bake at 350° for 25 to 30 minutes. Cool completely. Slice each layer in half to make 4 layers. Frost with Chocolate Butter Frosting and cover with shaved nuts (pecans are best). Refrigerate.
Saute chopped vegetables in oil. Add tomato sauce and simmer 20 to 30 minutes. Add shrimp, rice and seasoning. Pour into shallow baking dish. Bake at 375° for 10 to 12 minutes. Serves 4.
Wash and tear lettuce into bite-size pieces (refrigerate). Combine almonds and 1/4 cup sugar in saucepan, stirring over medium heat until sugar browns. Cool caramelized almonds on an ungreased cookie sheet. Break into tiny pieces and set aside.
Spread coconut evenly on baking sheet. Bake at 350° for 10 minutes or until lightly toasted, stirring after 5 minutes. Remove from oven and let cool. Combine toasted coconut, peanuts, chocolate pieces and cereal, tossing gently. Store snack mix in an airtight container. Yield: 10 1/2 cups.
Preheat oven to 450°. Heat butter, flour, salt and pepper. Remove from heat. Stir in chicken and vegetables. Cook on low heat until mixture thickens. Spread 1 pie crust over bottom of a 3-quart baking dish. Add chicken mixture. Cover with remaining pie crust. Bake 15 to 20 minutes.
Beat sugar and oleo, then add eggs. Beat until mixed well; add flour and blend. Add cocoa and vanilla. Stir in nuts. Bake in greased and floured large cookie sheet at 325° for 25 minutes.
Chop up your onion, pepper and bread together in a food processor. Add to meat and egg. Mix lightly and add remaining ingredients (get both hands in there). Shape into a loaf or a round baking pan rubbed lightly with Crisco. Brush top of loaf with additional catsup and add strips of bacon for a nice country flavor. Bake in 350° oven for 55 to 60 minutes.
Mix well the cream cheese, peanut butter, sugar and milk. Beat until smooth. Gently fold in whipped topping. Pour into pie shell. Freeze 4 to 6 hours. Thaw 10 minutes before serving. Drizzle with hot fudge topping.
Cook rice according to directions on box. Let cool. In large bowl, combine rice, chopped artichokes (reserve marinade), toasted almonds, green onions, green pepper and chicken. Mix reserved marinade with 1/2 cup mayonnaise. Add to salad; let stand overnight. Add pepper to taste.
Combine sugar and Karo syrup in a large saucepan. Bring to a boil over medium heat, stirring constantly. Bring to a hard crack stage (305°) and remove from heat. Quickly stir in baking soda. Mix well (volume will triple in size). Pour into a lightly buttered shallow 9 x 13-inch pan. Cool and break into pieces.
Scramble eggs in skillet. Lay tortillas flat and spoon eggs over the 4 tortillas. Sprinkle with ham and cheese. Roll up to enclose filling. Place tacos in a microwave-safe dish. Microwave for 30 seconds or until cheese is melted. Serve immediately.
Saute onions with meat until meat is cooked. Add all ingredients except tortillas and cheese. Layer tortillas and meat mixture, beginning and ending with meat mixture. Cover with cheese and freeze now, or bake at 350° for 35 minutes.
Cream sugar and margarine at medium speed of an electric mixer until light and fluffy (about 5 minutes). Add lemon rind and egg white; beat at medium speed until well blended.
Open and drain cans of fruit in a large bowl cut peaches into cubes, slice bananas, and cubed apples. Add all canned fruit and marshmallow cream. Mix together gently. Chill 30 minutes.
Mix Jell-O with hot and cold water, pineapple and juice and nuts. Stir and chill until thick and firm. Mix cream cheese and Cool Whip with mixer until thick. Spread until thick.
Mix thoroughly beef, egg, stuffing (cornflakes), nutmeg and 1/3 can of soup. Shape into loaf. Place in shallow pan. Bake at 350° for 1 hour.
Bake at 400° for 12 minutes. Mix flour, baking powder and sugar with 1/2 teaspoon salt. Cut Crisco into flour mixture. Make well in center and add milk, eggs and anise extract. Mix well with hands. Bake for 12 minutes.
Brown ground beef; drain grease. Add beans and Ro-Tel. Cook a few minutes, then add Cheddar cheese soup. Simmer 30 to 40 minutes. Place shells in large baking dish. Add some of the hamburger mixture. Top with cheese slices. Add shells, hamburger mixture and cheese slices. When you are through layering casserole, pour enchilada sauce over it and grated cheese to top it all. Bake 20 minutes at 350°.
Heat oven to 350°. Mix all ingredients together in a blender, except coconut on top. Bake for 40 minutes, until knife comes out clean.