HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut ribs into 1 rib pieces. Set aside. Combine sugar, lemon peel and juice, soy sauce, garlic and red pepper in large bowl, stirring until sugar dissolves. Add ribs; toss to coat lightly with sauce. Reserving sauce, remove ribs and place in a single layer in shallow, foil lined baking pan. Cover and bake in 350° oven 45 minutes. Uncover. Drain off excess drippings. Brush ribs with 1/3 of reserved sauce. Return to oven and bake uncovered 30 minutes longer, turning and brushing occasionally with remaining sauce. Serve immediately. Makes 6 servings.
Place first 6 ingredients by layers in a large dish. Cover with mayonnaise. Sprinkle sugar over top of mayonnaise. Sprinkle grated cheese over this and then bacon bits over top. Cover and refrigerate for at least 8 hours before serving.
Cut each frankfurter crosswise into 5 or 6 equal pieces. Place in a chafing dish or stove top casserole over low heat. In a small saucepan, combine currant jelly, chili sauce, mustard and onion. Stir over low heat until jelly melts. Pour over hot dog pieces. Serve warm. Makes 50 to 60 servings.
Arrange in single layer, slightly overlapping in greased baking dish. Sprinkle with salt and squeeze on lemon juice. Pour combination of rest on fish. Bake for 15 minutes until brown. Can be microwaved.
Prepare pie crust. Crumble together brown sugar, flour, butter, salt, cinnamon or nutmeg; stir gently into sliced tomatoes. Add 3 to 5 more pats of butter atop. Cover with pie crust; seal. Top with milk, cinnamon and sugar. Bake at 425° for 25 to 30 minutes.
Layer a graham cracker with 1/2 Hershey bar and 1 large marshmallow. Microwave on High for 15 seconds. Top with another graham cracker. Allow to cool for a minute or so and then serve.
Preheat oven to 350°. Bake the cake according to the package directions in two 10-inch cake pans (round). Cool completely. While the cake is baking, mix together the flour, salt and milk and cook until very thick. Cover with Saran Wrap and cool completely. When cake is cool and milk mixture cools, beat the Crisco and granulated sugar until light and fluffy; continue beating as you add the thickened milk mixture. Whip until light and fluffy; add vanilla. Split the layers of cake and place one right side up on serving tray. Frost with 1/3 of filling; add next layer; frost with 1/3 and put on final layer and add the other 1/3. Make sure it is stacked evenly and then frost the top and sides with the canned frosting.
Melt chips together; mix in peanuts. Drop onto wax paper and refrigerate until set.
Bring to a boil the pineapple and jello. Remove from stove and add buttermilk. Chill 2 hours or until thick. Fold in small carton of whipped topping. Refrigerate. Makes approximately 6 servings.
Add flour and nuts to margarine. Spread evenly. Bake at 350° about 20 minutes or until light brown. Cool. Cream cheese, sugar and 1 cup Cool Whip. Spoon on crust. Put half of coconut on cream cheese mixture. Combine pudding and milk and beat until thickened. Add 1/2 cup Cool Whip. Spread over cream cheese and coconut, then spread the remaining Cool Whip on the pudding. Put the remaining coconut on the Cool Whip. Chill and serve. Serves 15.
Mix oats and water; let stand. Cream shortening and sugars. Add eggs, one at a time. Sift together flour, soda and salt. Mix alternately with oats into creamed sugars and shortening. Add vanilla. Grease pan and bake at 350° for 25 to 30 minutes.
Pour soy sauce over cream cheese block in small dish, turning over several times to coat all sides. Cover; refrigerate 2 hours, turning cheese block often. Remove cheese block from soy sauce and roll in sesame seed. Refrigerate until ready to serve with crackers. Makes 4 to 6 appetizer servings.
In a saucepan cook pudding and milk over medium heat until thickened and bubbly. Remove from heat and cool slightly. Meanwhile, in a bowl, cut peanut butter into powdered sugar until small crumbs form. Set aside about 2 tablespoons of crumbs. Pour pudding over the crumbs. Chill until set. Top with Cool Whip; sprinkle reserved crumbs over top. Makes 6 to 8 servings.
Place ground beef, green pepper, onions, seasons, egg, crumbs and half of the tomato sauce. Mix well to form into a loaf. Add remaining tomato sauce and cheese on top. Bake at 350° for 1 1/2 hours.
Cut eggplants in half and place in the oven at 375° in a pan with a cup of water in the bottom to steam the eggplant. Cook until tender, about 30 minutes. Carefully remove the pulp with a spoon so that you do not break the skin. Brown shallots and parsley in butter over low heat. Add shrimp, crab meat and the eggplant pulp. Season with salt and pepper. Stir together and cook for 5 minutes. Fill the shells. Sprinkle cheese and bread crumbs over the top of each eggplant. Bake at 350° until tops are browned. Serves 4.
Mix together all ingredients with a spoon or spatula. Pour into a greased and floured 9 x 13 pan. Bake at 350° for 35 - 40 minutes. Cool before frosting.
Mash bananas. Place in blender with 1/4 cup orange juice. Blend.
Brown meat; drain. Add onion and green pepper; saute. Stir in pizza sauce, spice mix, mushrooms and salt. Simmer 10 minutes.
Preheat oven to 300°. Combine flour, soda, salt and oats; mix well, then blend in sugar and butter. Add honey, vanilla and eggs; mix at medium speed. Mix in raisins and walnuts. Drop by rounded tablespoonfuls onto ungreased cookie sheet, 2 inches apart. Bake for 18 to 22 minutes, or until a light golden brown.
Boil chicken in water (cut up thighs into 2 small pieces). Boil for approximately 30 minutes. Add soy sauce, onion (cut up) and vinegar. Add garlic seasoning, black pepper and bay leaf. (Do not throw water away; leave boiled water in pan.) Cut potatoes into fours. Add potatoes. When potatoes are cooked, it is done.
Sift dry ingredients together. Cream butter; add sweetener, vanilla and egg. Blend well. Add flour mixture and beat well. Stir in chocolate chips. Drop by teaspoon onto lightly greased baking sheet. Bake for 8 to 10 minutes at 375°. (Four cookies equal 1 slice bread or 3 fat exchanges.)
Cook hamburger meat with onions, bell pepper, salt and pepper; drain grease. To the meat, add cream cheese and mushroom soup. Stir in cooked broccoli. Pour into baked pie shell. Sprinkle top with Mozzarella or Cheddar cheese. Bake in 350° oven until cheese melts. Cool slightly before cutting.
Blend all together. Can be used for any kind of breading. Also great for meat balls.
Grate potatoes. Melt butter; pour over potatoes and toss lightly. Add the eggs, sugar, molasses, milk and vanilla. In a small bowl, mix together the sifted flour with the salt, nutmeg and cinnamon. Add to potato mixture; stir to mix well. Turn into a buttered 2 1/2-quart baking dish. Bake in low oven at 325° for about 2 1/2 hours. During the first hour, stir several times. Cover with foil during the latter part of the baking period.
Boil chicken until tender; salt and pepper to taste. Cut or tear into small pieces. Reserve liquid. Place chicken in a casserole dish; add drained Veg-All and onion. Combine soup with enough of the reserved liquid to just cover the chicken and pour in the casserole.
Pare top third of apples; remove cores, leaving 1/2 inch of core on bottom. Place apples in oiled baking dish.
Brown ground beef and drain. Add 1/2 can of soup, mushrooms and 1/2 can onion rings; toss lightly. Bring remainder of soup and 1/2 cup sour cream to a boil. Pour over meat mixture. Cut biscuits in half; arrange cut side down around top of casserole. Beat 1 egg with 1/2 cup of sour cream. Add celery seed and salt. Pour around side on top of biscuits. Put remaining onion rings in center of biscuits. Bake at 375° for 25 to 30 minutes.
Dissolve Jell-O in hot water with marshmallows until marshmallows are melted. Add 2 cups cold water and cool. Add 4 sliced bananas and pineapple when thickening. Pour into large casserole dish. Let it become firm.
Sift all together until mixed well. Store in airtight container. To make by the cup, use 1/4 cup mix to 1 cup hot water. Makes a great gift.
In mixer bowl, combine 1/2 cup of the flour, sugar, salt and yeast. Add 2 tablespoons butter and water to dry ingredients. Beat 2 minutes at medium speed. Add egg, vanilla flavoring and another 1/2 cup of flour. Beat at high speed 2 minutes. By hand, stir in 3/4 cup flour to make a stiff batter. Spread in greased 9-inch square pan.
Saute onion and celery in oleo. Add carrots and broth. Add chicken and rice. Simmer 20 minutes. Place in baking dish in 350° oven for about 30 minutes.
Cook green beans according to package and drain. Place beans in buttered casserole and sprinkle with grated Swiss cheese. Saute onion and 3 tablespoons butter; add flour. Add sour cream. Cook to boil and pour sauce over top of Swiss cheese and beans. Melt 1/4 cup butter and add crushed corn flakes. Sprinkle corn flakes on top of sauce. Bake at 350° for 40 minutes.
Combine dry ingredients. Blend oil, eggs and strawberries well, then add to dry mixture. Pour into greased and floured bread pans. (Can use any size pans and adjust cooking time accordingly.) I usually use 3 (2 pound) loaf pans. Cook 45 minutes to 1 hour at 350°.
Cream the first 4 ingredients. Mix salt, cinnamon, soda and baking powder with flour and add next. Add zucchini. Fold in nuts and raisins. Pour into 2 (9 x 5-inch) loaf pans and bake for 1 hour.
Cook ground beef in large casserole in microwave oven on 100% power until all red color disappears; drain most of fat off. Add onion, tomatoes, catsup, Worcestershire sauce, parsley, salt and pepper. Microwave until mixture reaches a boil (about 4 minutes). Remove and add cooked macaroni and mushroom soup. Mix well. Sprinkle grated cheese on top and heat until cheese melts.
Cook potatoes and onion until half done in water and drain. In skillet, melt butter. In a bowl, sift flour and gradually add milk; beat with a whisk until smooth and creamy. Add salt, pepper and garlic powder to taste. Place Velveeta cubes in white sauce mixture. Stir until all is melted. If too thick, add more milk to make a smooth consistency. You should use close to 4 cups milk in all.
Combine first 5 ingredients in a saucepan; cook over medium heat, stirring until sugar dissolves. Reduce heat to low; cook, without stirring, until a candy thermometer reaches 230°. Remove from heat, and cool slightly. Stir in rum extract. Serve over ice cream. Yields 1 cup.
Use pizza pan or a 9 x 13-inch oblong pan. Separate rolls and spread into bottom of pan for crust. Brown sausage; should be crumbly. Drain off grease. Spread over crust. Add hash browns and top with cheese. Beat eggs and milk together and pour over ingredients. Bake at 350° for 30 minutes or until done.
Combine chicken, onion, lemon juice, celery and salt and pepper. Toss with grapes, oranges, mayonnaise and almonds. Arrange on lettuce and top with almonds and ripe olives (optional). Chill. Serves 6.
Mix all dry ingredients. Cut in shortening with pastry blender. Add raisins and caraway seed. In separate bowl, beat egg and milk. Add egg mixture to the dry ingredients. Stir until evenly mixed. Pour into a greased and floured bread pan. Bake 1 hour at 350°.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and add Rice Krispies cereal. Stir until well coated. Use butter spatula or waxed paper to press mixture evenly into a buttered 13 x 9 x 2-inch pan. Cut into squares. Will make 24 (2 x 2-inch) squares.
Put almonds in bowl. Sieve in the powdered sugar. Stir in cocoa, cinnamon, vanilla and Kirsch. Beat egg whites until stiff. Fold egg whites into almond mixture until firm. Wrap the dough in Saran Wrap and put it into the fridge for 1 hour. Spread sugar onto a board. Roll dough flat (1cm/0.4-inches). Cut out stars (4cm/1.6-inches). Lay them on a tray that has been lined with paper. Leave for 4 hours.
Mix together soup, sour cream and water. In a saucepan, cook green beans and onions for 15 minutes. Grease the bottom of casserole dish with butter. Place green beans in first, then alternate layers with soup mixture, grated cheese and dot with butter. Bake at 400° for 30 to 35 minutes, then place onion rings on top and bake for 5 minutes more.
In a large bowl, combine sugar and cornstarch. Add blueberries and lemon rind. Toss to coat berries. Spoon into an unbaked pie crust. Dot with margarine. Cover with top crust. Brush a little milk on crust. Sprinkle a little sugar on it. Bake in a 425° oven for 15 minutes, then in a 350° oven for 30 minutes.
Boil sugar, margarine and syrup for 5 minutes. Add soda. Pour mixture over popcorn and stir well. Bake at 250° for 1 hour. Stir once or twice while baking.
Bring vinegar and water to a boil. Cut ends off peppers, both tip and tops (don't remove seeds). Put peppers in jars. Add salt. Pour boiling vinegar over them and seal. There is enough brine for 2 jars.
Tear cake into small pieces. Place in bottom of 12 x 14-inch dish. Prepare pudding according to directions on package; add Cool Whip. Mix together and pour over cake pieces. Mix jello in 1 1/2 cups hot water and stir until dissolved. Pour jello mix over other mixture. Top with thawed strawberries.
Whisk the milk, cornstarch and cheese in a large saucepan until smooth. Bring to a boil over medium heat. Reduce the heat and simmer until thick. Stir in pepper, tarragon, thyme and parsley. Heat olive oil in large, nonstick skillet. Add the peas, celery, scallions, carrots and sweet peppers. Stir-fry the vegetables until crisp-tender, about 5 minutes. Add sauce to veggies; mix.
Mix first 4 ingredients together and place over low heat. Stir until slightly soupy but not gummy. Divide paint into as many containers as colors desired. Add food coloring. When cool, cover and store. Baby food jars are ideal. Little artists will love it.
Combine the coffee, ice cream and ice milk in a mixing or punch bowl. Stir gently until almost smooth. Stir in ginger ale and serve immediately.
Mix cheese, soup and blended Ro-Tel in a heavy pan. Add 1 cup of milk. Cook until hot and cheese is melted. Add milk and cornstarch mixture. Cook until dip thickens.
Place pan on burner; add stewed tomatoes and chicken broth. Bring to a boil, over high heat, stirring occasionally with a wooden spoon. Add barley, corn, beans, carrots, oregano and pepper to pan. Reduce heat to medium-low, cover and simmer for 10 minutes, stirring occasionally. Turn off burner and serve.
Sift dry ingredients into bowl. Add wet ingredients. Beat 2 minutes. Add eggs and beat 2 more minutes. Pour into two (8-inch) cake pans. Bake 40 minutes in 350° oven.
Mix all ingredients together. Roll up in small balls. Place in freezer on cookie sheet for 45 minutes, then take out and place in container. Bake at 375° for 20 to 25 minutes.
Cream shortening and sugar together well. Beat in eggs and vanilla. Sift flour, baking powder and salt. Add to creamed mixture. Beat until blended. Stir in chopped nuts. Bake in lightly greased pan in 350° oven for 25 minutes.
Slice and cook carrots in water with no salt, just until tender. Drain. Mix remaining ingredients and pour over carrots. Refrigerate overnight. Serve cold.
In a saucepan, melt margarine. Remove from heat; blend in flour, salt and mustard. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed; drain. Combine with sauce in a 2-quart casserole; top with remaining cheese. Add bread crumbs and paprika, if desired. Bake at 375° about 20 to 25 minutes or until nicely browned and bubbly. Makes 4 to 6 servings.
Preheat oven at 300° for 15 minutes. Wrap ham in tinfoil; place in a 9 x 13-inch baking pan. Spread sliced pineapple over top. Place in oven; cook for 30 minutes. Remove from oven; pour Coke over top of ham, rewrap, place back in oven and cook for 1 1/2 hours more. Then remove from oven; place on platter. Slice and serve.
Let cucumbers and 1 pint salt in gallon boiling water stand 7 days; drain and then cover again with 1 gallon boiling water. Let set for 24 hours. Drain; add alum in 1 gallon of boiling water. Pour over cucumbers and let stand 24 hours. Drain, wash and split cucumbers. Then fix vinegar (vinegar, sugar and spice to suit taste). Boil and pour over cucumbers; drain off for 4 days and reheat. Put in jars on 4th day and seal.
In 9-inch square pan with fork, mix well flour, sugar, baking soda, cinnamon and salt. Add carrots, oil, eggs and vanilla. Mix briskly until thoroughly blended. Stir in pineapple and walnuts. Bake in preheated 350° oven for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool and serve.
Mix all ingredients and season with salt and pepper. Melt 1 stick oleo in casserole; add 1/4 remaining package stuffing and spread evenly.	Add squash mixture. Spoon it onto stuffing lining. Sprinkle top with remaining 1/4 package. Bake at 350° for 30 minutes.
Cream the butter with the sugar. Add eggs. Stir in pineapple. Sift dry ingredients. Add to pineapple mixture. Add vanilla and nuts. Mix well. Drop from teaspoon onto cookie sheet. Bake at 350° for 15 minutes.
In a bowl, stir together flour, sugar, salt and soda. In separate bowl, combine egg, lemon juice, oil, orange peel, orange juice and lemon peel. Add to dry ingredients, stirring until just moistened. Fold in walnuts.
Cut round steak into serving sizes and brown. Add onion. Mix the rest of the ingredients except green pepper together and pour over steak. Add green pepper and simmer until done.
Combine first 5 ingredients and mix well. Spread half of the mixture in greased 8 x 8 x 2-inch pan. Cover with 1 can green chilies and grated cheese. Spread remaining batter over top. Bake at 400° for 30 minutes or until well browned. Makes 6 servings.
Cut squash in small pieces; put in large skillet with butter and cook until very tender. Place lid over skillet while cooking on medium heat. Add salt and pepper to taste. Remove from heat; add 1/2 package or 4 ounces soft cream cheese; stir well. Then stir four good tablespoons of grated Cheddar cheese into mixture. Put in bowl and serve while warm.
Combine first 3 ingredients in large pot. Almost cover with water. Bring to boil and boil for 10 minutes. Drain and add the remaining ingredients. Boil for 20 minutes. Pour into clean pint jars and seal.
Grate zest (colored part of peel) only from lemon and lime into a shallow dish. Add juice from lemon and lime, olive oil, garlic, salt, pepper and cayenne pepper. Mix well. Add chicken and turn to coat. Seal with plastic wrap and refrigerate 1 to 2 hours, turning chicken occasionally. Brush grill with olive oil. Preheat grill. Grill chicken over very hot coals (4 inches from coals). Cook about 5 minutes on each side. Serves 6.
Put all ingredients into blender on high speed for about one minute. Pour into large pie pan. Bake at 350 for 45 minutes.
Combine all ingredients. Bake at 350° until done, about 30 minutes.
Layer 1: Combine melted margarine and graham cracker crumbs. Pat down.
Bring to boiling in 3 to 4 quart saucepan 2 quarts water and 2 teaspoons salt. Meanwhile, sift together and set aside flour and 1 teaspoon salt. Combine in bowl and mix together egg and 1 cup water. Gradually add flour mixture to egg mixture. Stir until smooth. (Batter should be very thick and break from a spoon instead of pouring in a continuous stream.) Spoon batter into the boiling water by 1/2 teaspoon, dipping spoon into water each time. Cook only one layer of noodles at one time; do not crowd. After noodles rise to the surface, boil gently 5 to 8 minutes or until tender when pressed against side of pan with spoon. Remove from water with slotted spoon, draining over water for a second and place in warm bowl. Toss butter lightly with noodles. Serve hot.
Combine margarine, brown sugar, pecans and flour. Press mixture into a 13 x 9 x 2-inch baking pan. Bake at 350° for 18 to 20 minutes. Combine the cream cheese and powdered sugar; beat at medium speed until light and fluffy. Fold whipped topping into mixture; spread over crust.
Cook first 5 ingredients; cool. Add Cool Whip. Add marshmallows. Fold over drained fruit for salad. Add walnuts, sliced bananas and mandarin oranges.
Combine corn, water and eggs in food processor using steel blade. Process until corn kernels are completely pureed. Add flour; process briefly with quick, on-off motions; scraping down container until blended. Transfer to nonstick muffin tins that have been greased. Bake at 425° about 15 minutes. Top will not brown; don't overbake. Serve warm.
Dissolve Jell-O in 2 cups of boiling water, then add other ingredients.
Boil chicken until tender. Cook noodles in broth. While noodles cook, cut chicken in bite size pieces; mix with soup and sour cream. In a baking dish, place noodles first, then chicken mixture. Bake at 375° for 30 minutes. Top with grated cheese; return to oven for 10 minutes.
Grease casserole and line with tortillas. Layer beef, chopped onion, beans, Velveeta cubes. Repeat layers.
Drain and wash shrimp. Add to cream cheese and mix well. Add horseradish to taste and ketchup for color. Great on chips and crackers.
Combine spinach with 1/3 of the Welsh rarebit. Top with bacon. Spread remaining rarebit over the bacon. Top with onions. Bake at 350° for 15 to 20 minutes.
Brown ground beef; add chili, tomatoes and beans with juice. Cook slowly 15 minutes. Put in 2-quart casserole; sprinkle with corn chips and grated cheese. Bake at 350° for 15 minutes or until cheese has melted. Serve with salad.
Heat tomato juice in one pan. Heat milk in another pan. Add soda and salt to tomato juice. When both pans are hot, add tomato juice to milk. This is very important: tomato juice to milk.
In 3-quart saucepan, bring first 4 ingredients and 3 cups water to a boil. Reduce heat and simmer 5 minutes. Stir cornstarch into remaining 1 cup water. Stir into simmering mixture. Cook over medium-high heat, stirring constantly, until mixture boils. Boil 2 minutes. Remove from heat. Stir in pureed peaches and juice concentrate. Cover and refrigerate until well chilled. Remove cinnamon stick and cloves. Ladle into bowls and sprinkle with fresh fruit. Makes 8 servings.
Melt cheese over boiling water until well blended and add everything else. Serve in a fondue pot or a chafing dish to keep warm and dip bread cubes or whatever into dip.
Combine oleo,	confectioners sugar and peanut butter; mix thoroughly. Roll into 1-inch balls. Using toothpicks to hold balls, dip into melted chocolate.	Place on waxed paper and refrigerate until set.
Cook beef and sausage until done and drain. Cook bacon and crush over other meat. Drain beans. Mix meat, beans and all ingredients. Bake at 350° for 45 minutes.
Cut chicken in thin strips; place in mixing bowl with next 6 ingredients. Cook walnuts on medium heat in 1 teaspoon oil until gold. Remove, sprinkle with sugar. Cook vegetables on medium heat in 2 tablespoons oil; remove. Cook chicken on high heat; add vegetables. Sprinkle with walnuts.
Wash and pat dry pork chops. Sprinkle lightly with salt, pepper and dry Mexican seasoning. Dust with flour and allow to sit in refrigerator for 20 to 30 minutes.
Place chicken in buttered casserole dish. Pour on orange juice concentrate. Sprinkle with dry onion soup mix. Bake at 350° for one hour.
Combine sugar, flour, soda and pineapple. Add eggs, nuts and raisins. Bake at 350° for 30 to 40 minutes. Use a 9 x 13-inch pan. Test with toothpick.
Melt margarine. Mix all together and pour in pie shell. Bake at 300° for 45 minutes or until browned.
Cook chicken breasts until well done, about 40 minutes. Cool. Remove skins and meat from the bones; cut into big cubes. To make the sauce for the casserole, saute mushrooms in the margarine and gradually add flour, milk, chicken soup and chicken broth. Stir until thickened, then remove from the heat.
Layer ingredients, in order listed, in a bowl. Garnish with jalapeno peppers.
Dissolve jello with water and cool. Add pineapple and cream cheese and mix. Chill until mixture thickens. Add Cool Whip, pecans and marshmallows. Refrigerate for 3 hours.
Heat milk. Add marshmallows, butter and coconut, then add rest of ingredients. Press firmly into a stem pan that has been lined with wax paper. Store in a cool place until firm (at least 24 hours), then turn out on a cake plate.