HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in frying pan. Brown rice in butter. Add remaining ingredients. Place in casserole. Bake about 2 hours at 350°. Sprinkle top with crushed corn flakes the last half hour.
Blend flour and Crisco well. Add buttermilk as needed to thin to drop off a spoon. Grease a medium iron skillet; preheat. Bake for 9 to 10 minutes on top rack at 500°.
Prepare ribs in a pressure cooker according to the directions in cooker. Pour off fat. Sprinkle with salt and pepper. Combine barbecue sauce with remaining ingredients and pour over ribs. Cover. Bake at 350° for 45 minutes. Baste well, bake an additional 15 minutes. Serve with hot rice. Serves 4 to 6.
Mix brown sugar, white Karo and oleo. Bring to a boil. Boil for 5 minutes. Remove from heat and add soda, salt and butter flavoring. Pour over the popped corn and mix well. Spread on a greased cookie sheet. Bake for 1 hour at 200°, stirring every 15 minutes. Cool and break into pieces.
Place slices of bacon (cut into thirds) on the bottom of an electric skillet. Put small hamburger patties on the top of the bacon. Add a thinly sliced onion, sliced carrots, a little celery cut small, sliced potatoes, and top with a green pepper sliced in small pieces. (Any raw vegetables may be added.)
Cook rice and onion in water until done. Add soup and tuna; mix well. Season with salt and pepper to taste.
Add cake mix to remaining ingredients. Cook at 350° about 55 minutes in a tube pan.
Preheat oven to 400°. Sift dry ingredients. Cut in shortening as for pie crust. Add milk. Roll out and cut with biscuit cutter. Bake 15 to 20 minutes at 400°.
Cover meat and bones with water. When boiling, skim. Add tomatoes, tomato sauce, onion, parsley, salt, basil, pepper, garlic powder and bay leaf. Boil for 1 1/2 hours; add carrots and celery. Cook 1/2 hour. Add macaroni, green beans and peas. Cook another 20 minutes. Then add kidney beans and heat thoroughly. (Serve with Parmesan cheese and garlic bread.)
Put cream cheese in bowl; add gelatin and milk to cream cheese. Beat with wire whisk until well blended and smooth. Put mixture into serving bowl. Refrigerate until chilled. Let dip stand at room temperature to soften slightly. Serve with a plate of fruit. Makes about 1 1/2 cups.
Preheat oven to 350°. Mix sour cream and soft cream cheese. Mix until smooth and creamy. Add Parmesan and mix well. Add onion and all seasonings, except paprika. Sprinkle paprika for garnish. Spread in prepared 8 x 8 baking pan. Bake approximately 20 to 25 minutes or until edges are lightly golden brown.
In separate bowls, mix orange, lime and cherry Jell-O with 1 cup hot water and 3/4 cup cold water. Pour into flat pans so when Jell-O is set it can be cut in cubes. Prepare lemon or pineapple Jell-O as directed on box. Let chill until syrupy.
Heat oven to 350°. In large skillet, cook meat, onion and pepper. Drain. Stir in tomatoes, rice, salt, chili powder and pepper. Heat through. Pour into 2-quart casserole. Cover and bake 1 hour.
In a jar with lid, combine vinegar with sugar, oil, pepper and pepper sauce. Cover and shake until well-blended. Makes about 3/4 c.
1st. Layer: Melt butter in 9 x 13 Pyrex dish. Add flour and nuts. Mix-spread over bottom of dish. Bake 375° for 15 minutes. Cool completely. 2nd Layer: Cream 8 oz. cream cheese with 1 cup confectionery sugar (10 x). Add 1-8 oz. container Cool Whip. Mix well. Spread over crust. 3rd Layer: Mix 2 small instant chocolate pudding mixes with 3 cups milk. Blend well. Spread over cheese mixture. Cool. 4th Layer: Top with 8 oz. Cool Whip. Sprinkle Nuts over top. Refrigerate several hours.
Beat butter in large bowl at medium speed of electric mixer; gradually add sugar, beating well. Add molasses; beat well. Combine soda and water, stirring until soda dissolves. Add to creamed mixture. Combine flour and remaining ingredients; add to creamed mixture, mixing well. Shape dough into 1-inch balls. Place on ungreased cookie sheets and flatten slightly with a flat bottomed glass dipped in flour. Bake at 350° for 9 to 10 minutes or until done. Cool slightly on cookie sheet; remove to wire racks to cool completely. Yields 8 dozen.
Drain pineapple. Save juice and add water to make 2 cups liquid. Boil, add to Jello, let cool. In another bowl, mix cranberry sauce and pineapple together. Do not use mixer. When Jello is cool, add to cranberry pineapple mixture and refrigerate.
In a 1 1/2-quart casserole, mix sugar and syrup. Microwave on High for 4 minutes. Stir in peanuts and microwave on High for 4 minutes. (Mixture will be light brown.) Add margarine and vanilla; microwave on High 1 1/2 minutes. Add soda, while stirring gently. (Mixture will become foamy.) Pour into buttered cookie sheet. Let cool completely and break into pieces.
Brown sausage and drain. Beat eggs in large bowl. Add milk, mustard and bread. Stir in cheese and sausage. Put in greased 13 x 9-inch pan and refrigerate overnight. Cover with foil and bake at 350° for 45 minutes. Let stand 10 minutes before serving.
Preheat oven to 350°. In medium saucepan, heat cheese and cream, stirring constantly, until cheese is melted and sauce is creamy. Remove from heat. Stir in remaining ingredients and pour into greased 1 1/2-quart casserole dish. Cover and bake 45 minutes.
Combine milk, au gratin sauce packet, hot sauce, eggs and mustard. Stir in dried potatoes, mushrooms and bacon. Cover. Cook on high 2 1/2 to 3 hours or on low 5 to 6 hours. Sprinkle cheese over top. Cover until melted.
Saut cut up sausage in a pan for 3-5 minutes. Add tomatoes, water, corn and salsa. Bring to a boil. Reduce heat and cook for 15-20 minutes. Serve over rice. Great for a quick hot meal.
Mix butter and brown	sugar in skillet. Cook over medium heat until sugar is melted. Slice bananas in halves or quarters; add to butter mixture, cooking until tender. Add liqueur and stir. Sprinkle rum and brandy over top. Ignite; spoon gently a few times.	Serve warm over vanilla ice cream. Serves 6.
Cook raisins in 3 cups water in a pan with a tight lid for 10 minutes. Cool. Add vegetable shortening, eggs and vanilla. Mix together dry ingredients and add liquid mixture. Mix until thoroughly mixed. Grease and dust with flour, 6 mini loaf pans or 6 cans (like soup cans). Pour mixture into pans. Bake at 350° about 1 hour. Makes 6 small loaves.
Sift together flour, sugar, salt and baking powder. Add milk, cranberries and melted butter. Bake at 375° for 45 minutes in a greased mold or tube pan. Cut cake into wedges and serve with sauce. We enjoy this at Thanksgiving and Christmas.
Crisp fry bacon and reserve. Saute chopped celery and onions in 3 to 4 tablespoons bacon grease until very soft. Add parsley and mashed garlic; saute for 5 minutes. Deglaze pot with broth; add presoaked prepared beans, bay leaves and crumbled bacon. Use seasonings to taste and bring to a simmer. Grill or bake sausage to remove grease. Cut into bite size pieces and add to beans. Simmer for at least 1 hour. All measurements are approximate (experiment). Serve over rice.
In skillet over medium heat, in hot oil brown chops, doing half at a time with onion, about 10 minutes. Drain fat off. Stir in soup and water. Reduce heat to low. Cover and simmer 10 to 15 minutes, until chops are fork-tender, stirring occasionally. Makes 6 servings.
Combine all ingredients in a bowl and mix well. Slice a loaf of French or Italian bread into 1-inch slices. Spread garlic cheese mixture between slices. Bake on baking sheet for 12 to 15 minutes in a preheated 350° oven.
Slice top of dinner rolls. Put chopped ham and cheese on bottom part. Replace top half. Saute onion, mustard, poppy seed and butter and pour over rolls. Warm in oven until heated through.
Whisk together vinegar and mustard. Add the oil slowly, whisking until thickened and smooth.
Brown and drain sausage. Combine all other ingredients, except potatoes. Simmer for 1 hour. Add potatoes and cook until potatoes are done, about 20 minutes. Take out bay leaves and mash.
Measure the crushed cereal into a shallow dish or pan. Set it aside. In a small bowl, beat the egg and milk slightly with a fork. Add the flour, salt and pepper; mix until smooth. Dip the chicken pieces in the mixture. Roll the pieces in the crushed cereal. Place the pieces in a single layer in a greased or foil-lined shallow baking pan. Drizzle the melted butter over the chicken. Bake at 350° for about 1 hour or until the chicken is tender. Don't cover the pan or turn the chicken while baking.
Place cabbage in mixing bowl. Add other ingredients and mix well. Pour into well-buttered casserole dish with cover. Bake at 350° for 40 to 45 minutes or until bubbly and softly set.
Brown meat and drain fat. Add all other ingredients. Put into casserole. Bake at 400° for 30 to 35 minutes.
Combine apples and sugar; let stand. Beat eggs slightly. Beat in oil and vanilla. Stir together flour, soda, salt and spices. Stir in alternately with apple sugar mixture. Stir in walnuts. Bake at 350° in greased, floured angel food pan for about 1 hour, or until toothpick inserted in top comes out clean. Or, bake in a 9 x 13-inch pan about 35 minutes.
Remove bone from steak. Thinly slice steak; set aside. In small bowl combine soup, water, sherry, soy sauce, ginger and crushed green pepper or red peppers until crisp. Transfer to bowl. In skillet over high heat in 1 tablespoon hot oil, stir-fry carrots and peppers until crisp. In same skillet, stir-fry pork half at a time, until pork is no longer pink. Stir in cooked vegetables and soup mixture. Heat to boiling. Serve over rice. Makes 4 servings.
Combine cookie crumbs, 2 tablespoons sugar and butter. Press 1 cup of mixture into buttered pan. Chill. Save remaining crumbs for top. Beat egg yolks until thick; add condensed milk. Add lemon rind, juice and almond extract; stir until thick. Beat egg whites; add remaining sugar, beating until stiff. Fold into condensed milk and lemon mixture. Pour into pan; top with crumbs. Freeze for 4 to 6 hours.
Blend cream cheese and milk. Stir in beef, onion, green pepper and pepper; mix well. Stir in sour cream. Spoon into 8-inch pie plate. Sprinkle walnuts over top. Bake for 15 minutes at 350°. Serve hot with assorted crackers.
Layer broccoli, raisins, bacon, pecans and cheese in glass salad bowl. Mix together mayonnaise, vinegar and sugar and toss with salad.
In large bowl, combine the first 4 ingredients. Cut in shortening until mixture resembles fine crumbs. Store in canister; store at room temperature for up to 6 weeks. (For longer storage, place in freezer.) Makes 23 cups.
Put water, oleo, sugar and raisins in saucepan and boil 10 minutes. Set aside to cool. When mixture is cool, add remaining ingredients and mix well. Grease and flour a large jelly roll pan with 1-inch sides. Spread batter in the pan and bake in 350° oven for about 20 minutes or until done. Glaze with powdered sugar frosting; cool. Cut into squares.
Place chicken in casserole dish. Mix cream of celery soup and sour cream; spread over chicken. Crumble crackers and spread over top. Melt margarine and pour over crackers. Bake at 325° for 30 minutes.
In a blender or food processor puree the berries with apple juice. Pour into a saucepan and add cornstarch. Cook over medium heat until mixture thickens, about 3 minutes. Add sugar, lemon rind and lemon juice. Pour over pancakes, waffles or french toast.
Beat eggs at high speed for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. In a separate bowl, stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Gradually add pumpkin mixture to the flour mixture.
Brown meat. Add tomato sauce; save 1/4 of sauce. Add taco seasoning and heat. Mix beans and 1/4 of tomato sauce. Line baking dish with corn chips; pour meat mixture over chips and spread beans on top. Bake at 350° for 20 minutes. Cover with grated cheese and crumbled corn chips. Return to oven until cheese melts. Serve with lettuce, sour cream and tomatoes. To make without beans, cut recipe in half.
Pour Chex cereals into large bowl; set aside. In 1-quart microwave-safe bowl combine Hershey's semi-sweet chocolate chips, peanut butter and margarine. Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into large Glad Lock zipper bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool. Store in airtight container.
Boil potatoes until tender. Mash. Mix mashed potatoes, sour cream, cream cheese, milk, salt and pepper. Place in casserole dish. Dot with butter and sprinkle with paprika. Bake at 350° for 30 minutes.
In ovenproof skillet, brown chops on both sides. Remove from pan. Pour off drippings. Blend in soup and thyme. Stir in beans. Arrange chops on top. Sprinkle on salt and pepper. Cover; bake in a 350° oven for 45 minutes or until chops are tender. Uncover; cook to desired consistency, 5 to 10 minutes. Makes 6 servings.
Cream the butter until fluffy. Add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each. Sift flour and salt together 3 times. Add vanilla and almond extract. Add soda to sour cream. Add dry ingredients alternately with sour cream, mixing well with each addition. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes. Cool. Remove from pan.
If using frozen cranberries, let thaw before using. In a food processor or blender, grind the cranberries. Add the sugar, crushed pineapple and marshmallows. Let mixture stand overnight. Just before serving, stir in the sliced banana and whipped cream. Yields 10 to 12 servings.
Fix vegetables. Take 5 Sweet 'N Low packets and sprinkle over vegetables. Pour dressing over vegetables. Mix and marinate overnight for best results.
Mix together flour, salt and pepper and rub on meat. Melt shortening in large Dutch oven; brown meat and reduce heat. Add water and Worcestershire. Cover tightly and simmer about 4 hours or until meat is tender. About 1 hour before end of cooking time, add vegetables. Makes 6 to 8 servings.
Line 4 plates with lettuce. Top with tuna. Surround with vegetables, crackers and lemon.
Melt butter in a 9 x 13-inch pan. Beat eggs. Add flour, milk, salt and baking powder. Add cheese and spinach. Mix well. Spread into pan. Bake at 350° for 35 minutes. Cool for 30 minutes. Cut into squares. Makes about 40 squares.
Using a large bowl, add ingredients in order. Add 5 cups of flour, then beat well. Add 2 more cups of flour, knead remaining flour in by hand until not sticky. Let rise until doubled. Make into rolls. Rise. Bake 12 to 15 minutes at 425°.
In saucepan, combine maple syrup, butter and brown sugar. Boil until melted. Stir in everything else except the flour. Remove from heat. Cool in large bowl until lukewarm. Gradually stir in flour. Wrap dough in wax paper and refrigerate between 1 hour and overnight. Roll out small portions of dough, paper thin on floured cutting board. Cut desired shapes. Bake 5 to 8 minutes at 350°. Store in airtight container. They keep 2 weeks or more!
Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up and place seam side down in lightly greased 2-quart baking dish. Bring butter and next three ingredients to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly 3 minutes. Pour over enchiladas. Let stand 30 minutes. Bake at 350° for 20 minutes. Serves 4 to 6.
Cut beef into chunks and put into roaster (small). Add soups; do not brown beef. Bake at 300° for 3 hours, covered. Serve over noodles or rice.
Combine chicken and celery with French dressing. Marinate at least 2 hours in refrigerator. Add chopped walnuts and mayonnaise to taste; mix well. Add eggs; mix lightly. Garnish with chopped olives and capers. Sprinkle with paprika. Keep refrigerated until ready to serve.
Beat egg white until very stiff. Add vanilla and sugar. Mix well. Add pecans; coat well. Drop by small spoonfuls on baking sheet. Bake at 200° for 25 minutes. Turn oven off. Do not remove cookies until oven is very cool.
Pour pineapple into oblong cake pan, top with cherry pie filling, cover with white cake mix. Take 1 can of chopped walnuts and pour over entire mixture. Put melted butter over everything. Bake at 350° for 1 hour.
Rub the pork with vegetable oil, then season with the Old Bay and the garlic. Heat grill to medium; grill on either an outdoor or indoor grill. Grill the pork over the medium heat until the internal temperature reaches 160°, about 30 to 50 minutes. Keep checking so as not to under or overcook, turning often to grill evenly.
Cook potatoes and set aside. Cook bacon in 10-inch skillet until crisp. Drain bacon, reserving fat in skillet. Add onion and cook until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly, for 1 minute. Remove from heat. Cut warm potatoes into 1/4-inch slices. Add potatoes and crumbled bacon to mixture. Heat until hot and bubbly, stirring gently to coat potatoes. Serves 6.
Combine all ingredients into large casserole dish. Bake at 350 degrees for 1 1/2 hours.
Add grits to boiling salted water. When done, add remaining ingredients. If fluffier grits are desired separate eggs and beat egg whites. Put in 3-quart casserole dish; bake 1 hour at 350°. Serves 12.
Slice sausage and brown in medium frying pan. Drain off fat. Add and saute onion and garlic with sausage. In soup pan (5-quart pan), put chicken broth and water, carrots, sausage, onion, garlic and potatoes. Cook over medium heat until potatoes are done. Mash some of the potatoes; add milk. Add chopped kale. Cook 3 to 4 minutes; add table cream. Serve hot with shredded Romano cheese on top. Serves 4.
In a 1 1/2-quart baking dish, mix all ingredients except 1/2 of onion. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions and bake 5 minutes more.
Cook noodles in salt water for 8 minutes. Drain, but not too dry. Brown ground beef in margarine in heavy skillet. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add onion and then soups. Blend well and contiune cooking until heated thoroughly. Add noodles and heat until hot.
Cook potatoes with skin on. Cool, peel, then dice potatoes or cut up. Put in a 9 x 12-inch pan. Melt 1/2 butter. Add remaining ingredients; mix well. Pour sauce over potatoes; mix lightly. Cover top with remaining butter, sliced over the top. Cover with cornflake crumbs (1 to 1 1/2 cups). Bake for about 30 minutes at 350°.
Mix together in saucepan and cook on medium-high heat until thick and clear. Stir often.
In bottom of lightly greased 13 x 9-inch baking dish, arrange croutons. In medium bowl, beat together milk, eggs and soup; stir in cheeses and tuna. In small skillet, melt butter over medium heat. Add celery, onion and mushrooms; saute until onion is soft. Spoon sauteed vegetables over croutons; pour egg-tuna mixture over top. Cover; refrigerate overnight. Remove from refrigerator 1 hour before baking. Bake in 325° for 45 to 50 minutes or until hot and bubbly. Makes 8 servings.
Measure and mix all ingredients except vinegar. Mix thoroughly. Quickly stir in vinegar. Pour batter quickly into square cake pan. Bake at 375° for 20 to 25 minutes.
Put pears, peppers and onions in food chopper (coarse blade). Drain. Add other ingredients to vinegar and boil 15 minutes. Add pears, peppers and onions. Boil about 30 minutes longer. Pack in hot jars and seal. Makes 12 pints.
Cream butter, shortening and sugar. Add coconut, flour and soda. Mix together. Form into walnut-sized balls. Place on ungreased cookie sheet. Press down with fork. Bake 10 to 12 minutes at 325°. Do not overbake. (Should be very light in color.)
Combine boiling water and Jell-O. Stir until dissolved. Chill until slightly thickened. Fold in remaining ingredients. Pour into a 4 cup mold or 8-inch square dish. Chill until firm.
Bring pineapple to boil; let cool. Add large box of Jell-O (orange); mix well until covered. Add buttermilk. Let cool; mix well. Then add Cool Whip and mix well. Chill.
Combine first 4 ingredients in a small bowl; stir well and set aside. Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Coat grill rack with vegetable cooking spray; place on grill over medium-hot coals. Place chicken on rack and cook 4 minutes on each side, basting frequently with soy sauce mixture. Transfer chicken to serving platter; garnish with green onion, if desired. Yields 4 servings (about 201 calories per serving). Protein: 26.7; fat: 4.4; carbohydrate: 9.9; cholesterol: 70; iron: 1.3; sodium: 363; calcium: 18.
Mix shortening and sugars. Add eggs. Beat. Add other ingredients; drop by spoonfuls on greased cookie sheets. Bake 10 minutes at 350°.
Preheat oven to 350°. Cream butter; add brown sugar. Cream well. Blend in flour. (Mixture may be crumbly.) Press into bottom of ungreased 13 x 9 pan. Bake for 15 to 20 minutes. Combine sugar and Karo corn syrup in medium saucepan. Bring to a boil; remove from heat. Add butterscotch morsels; stir in, then add peanut butter. Stir to blend. Add Frosted Flakes. Stir to mix. Spread over base. Cool in refrigerator and cut into squares.
Slice or chop potatoes into a large piece of foil. Sprinkle with salt and pepper. Crumble bacon over potatoes. Add onion and cheese. Dot with butter. Wrap loosely and seal well with double fold. Cook in 350° oven for about 1 hour or until done, turning occasionally. Serves 4 to 6. These are great fixed on the grill!
In large bowl, mix together dry ingredients and raisins. In blender, combine apple and orange chunks and remaining ingredients. Pour wet mixture into dry ingredients and mix together. Pour batter into muffin tins lined or sprayed. Bake at 350° for 20 minutes. Makes 12 muffins. One muffin equals 104 calories (9 calories from fat), 1 g total fat, 0 saturated fat and 0 cholesterol.
Mix pudding according to directions on the box. Fold in Cool Whip. Tear the angel food cake into bits. Stir in pudding mixture. In another bowl, mix cut strawberries in glaze and spread on top of cake mixture. Refrigerate. Ready to eat.
Put butter or lard in frying pan and brown onions; add hamburger and fry until brown. Add to tomato juice and beans. Add seasonings and simmer 1/2 to 3/4 hour. Makes about 7 quarts.
Cream the first 3 ingredients. Add the remaining ingredients. Bake in a 350° oven for 8 to 10 minutes, until lightly browned.
Prepare cake mix according to package directions. Pour into greased 8-inch square baking pan. Arrange sliced candy evenly over cake batter. Combine water and corn syrup in saucepan; heat just to bubbles appear around edge of pan. Pour over cake batter and candy. Bake in preheated 350° oven, 30 to 35 minutes. Let rest 5 minutes. Spoon out of pan while warm. If desired, serve plain or top with whipped cream or ice cream. Makes 8 or 9 servings.
Wash and crisp the spinach. Tear into pieces when crisp. Put water chestnuts over the top.
Brown the chicken breast in the butter, seasoning it with salt and pepper; set aside. Chop mortadella finely and combine in a bowl with chicken, Ricotta, 1 cup (4 ounces./125 g) Parmesan, 1 egg, nutmeg, salt and pepper; mix well.
Heat oven to 375°. Mix water and almond extract. Toss with apples in a 1 1/2-quart casserole, sprayed with nonstick cooking spray. Mix remaining ingredients, except Yogurt Topping, until crumbly. Sprinkle over apples. Bake until top is golden brown and apples are tender, about 30 minutes. Serve warm with Yogurt Topping. Makes 6 servings.
Blend all ingredients and refrigerate. Serve on a platter with party crackers or sliced raw veggies.
Mix flour, sugar and salt and then add milk and put on double boiler. When hot, add 1/2 cup of milk and then add beaten egg yolks. Stir with wire whisk occasionally over heat for 15 minutes until thick. Remove from heat. Add butter and vanilla. Layer vanilla wafers, bananas and custard 2 times. Top with meringue or Cool Whip.