HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ingredients; cook slowly for 15 minutes. Pour over ribs that have been browned. Pork spareribs or beef short ribs both are good. Bake slowly for 2 hours or until done at 325°.
Preheat oven to 325°. Cream butter and sugar. Add all remaining ingredients and mix good. Bake in a greased and floured tube pan for 1 hour and 20 minutes.
Slice franks lengthwise, almost through. In frying pan, cook onions in butter until tender. Add franks. Brown slowly on all sides. Add pork and beans, sugar and catsup. Cook slowly 20 minutes. Serve on toasted frankfurter buns. Serves 6.
Fry onion and mushrooms in margarine. Add undiluted soup and simmer. Add cheese and stir until melted. Meanwhile, cook broccoli and drain, and cook rice and drain.
Combine first 9 ingredients and stir well. Roll out in walnut size balls and lay in casserole dish. Combine remaining ingredients. Mix well and make sure cranberry sauce is mashed well. Pour over meat balls and bake at 350° for 1 hour.
Mix softened cream cheese and warm water. Add to mix sugar, oil and cake mix. Stir in eggs, one at a time. Add melted oleo. Mix until smooth. Bake at 325° for 50 minutes.
In a small pot, melt the sugar to a caramel point. When done, put it in a mold.
Mix sugar and cinnamon in large bowl. Quarter biscuits, separate and drop into sugar mixture, keeping quarters separate. Shake sugar mixture to coat. Drop pieces into Bundt pan loosely. Melt butter and pour into remaining sugar mixture and stir. Pour over biscuits. Bake at 350° for 30 minutes. Turn bread out of pan onto a plate while hot.
Melt chocolate in double boiler over hot water. When melted, add Eagle Brand milk and vanilla. Stir quickly!!! Pour into buttered 9 x 13-inch pan and refrigerate. Cut into squares when cool.
Combine in small bowl the first 4 ingredients until completely dissolved. This is the sauce that goes over the ham balls. Make balls and arrange in baking dish; pour sauce over all. Bake in a 300° oven for 1 1/2 to 2 hours. Baste frequently with sauce. Yields about 45 sweet and sour nuggets.
In skillet, cook onion in oil until tender, but not brown. Stir in vegetables, oregano, salt and 1/8 teaspoon pepper. Cook, covered, until potatoes are tender, about 15 minutes. Serve with grated Parmesan cheese. Serves 4.
Combine 1 cup boiling water and candy. Mix until completely dissolved. Add gelatin. Stir to dissolve. Blend in applesauce. Pour half the mixture into a 9 x 12-inch pan. Chill until firm. Blend remaining ingredients together. Pour over firm applesauce mixture. Pour remaining applesauce over cream cheese mixture. Chill until firm.
Preheat oven to 325°. In 13 x 9-inch glass baking dish, combine all ingredients, except chicken, until blended. Add chicken and turn each piece several times to coat. Bake, turning twice, until cooked through, about 45 minutes. Makes 6 servings.
Pour first 3 ingredients into a 12-cup percolator. Place remaining ingredients, except whole cinnamon sticks, in percolator basket. Perk through complete cycle of electric percolator. Serve with cinnamon stick stirrers, if desired. Yields about 7 cups.
Mix oil, juice and eggs. Add cake mix. Beat 3 minutes. Put into greased and floured 9 x 13-inch pan. Place oranges evenly over top before baking. Bake at 325° for 35 minutes.
Combine all ingredients as listed; mix well. Pour into a greased baking pan (Bundt or angel food pan). Bake for 35 to 40 minutes at 350°. While still warm, ice with your favorite icing.
Cream together the cream cheese and margarine. Gradually add the confectioners sugar and vanilla. Stir in nuts.
Combine peanut butter, sugar and butter in mixing bowl and beat well. Stir in cereal and mix well. Shape into balls and flatten with fork. Place these on wax paper. Melt chocolate chips and paraffin in double boiler. Dip cookies in chocolate and place back on waxed paper to cool.
Mix well sugars and margarine. Add eggs and vanilla. Mix flour with coconut, corn flakes, soda, salt and baking powder. Bake until light at 350°.
Cream butter, sugar and salt. Add vanilla and egg yolks, one at a time. Stir in flour. Shape into 1-inch balls. Dip into slightly beaten egg whites. Roll in nuts or coconut. Place on ungreased cookie sheet, one inch apart. Make a depression in center of cookie. Place chocolate bits in center of cookie. Bake at 350° for 15 minutes. Date nut filling or jam can be used instead of chocolate bits.
Brown onions in butter. Add ground beef, garlic, flour, salt, m.s.g., pepper and paprika. Saute 5 minutes. Add mushrooms, cream of chicken or mushroom soup and tomato sauce; simmer 5 minutes. Add sour cream to taste when ready to serve. Serve over rice or noodles. Serves 4 to 6 people.
Preheat oven to 350°. In large bowl combine all ingredients. Mix well. Roll into 1-inch balls and place on baking sheet. Flatten with folk. Bake at 350° for 15 to 20 minutes. Makes 3 to 3 1/2 dozen.
In a 3-quart saucepan over medium heat, cook sausage until brown. Spoon off fat. Add onions and cook 1 minute, stirring occasionally. Stir in soup, milk, corn, cheese and hot pepper sauce, stirring occasionally, until hot.
Prepare a shallow baking dish with nonstick cooking spray or oil, butter or shortening. Combine Miracle Whip, mustard, onion, parsley and soy sauce in bowl. Dip each piece of fish in the mixture, then arrange in a single layer in the prepared pan. Sprinkle the bread crumbs on top. Bake 20 to 25 minutes at 425°. Test for doneness by cutting into the thickest piece.
In a saucepan, combine 2 1/2 cups water with sugar and the Hibiscus flowers. Bring to a boil, stirring to dissolve the sugar. Simmer for a few minutes to extract the color of the Hibiscus. Then remove from the heat. Stir in the lavender leaves and allow mixture to cool with lid on.
Layer 13 x 9 x 2-inch baking dish with Doritos, then one layer of chicken. Heat soup and pour over chicken. Top with mushrooms. Put raw onion rings over this. Cover with cheese slices. Bake at 300° until bubbly.
Heat oven to 390°F/200°C. Mince the cabbage head (except the coarse parts). Parboil in salted water; pour off water. Mince the onion and mash the potatoes. Mix all ingredients for the filling, except bread crumbs and butter. Flavor with salt and pepper.
Cook frozen vegetables and drain. Mix vegetables, onions, celery, cheese and mayonnaise. Put in a greased casserole dish. Cover with 1 package of crushed Ritz crackers mixed with 1 stick butter or margarine (melted). Bake at 325° for 30 minutes or until bubbly hot.
Line a large, heavy baking pan with foil. Place potatoes and carrots on foil. Salt and pepper. Add round steak. Dot with margarine and sprinkle with garlic. Salt and pepper. Wrap tightly with foil. Bake at 350° for about 2 hours.
Shape sausage in small balls. Fry at medium heat until golden brown. Drain well on paper towels. Pour off grease. Return sausage to skillet. Add catsup, brown sugar, soy sauce and lemon juice. Simmer, covered, for 10 minutes. Just before serving, add drained pineapple chunks. Place in chafing dish. Serve hot. Yields 5 dozen.
Water should be warm enough you cannot keep your hand under it but no hotter. Dissolve yeast in warm water. Mix all other ingredients together, then add dissolved yeast. Place towel over mixture; let stand 30 minutes. Roll out and cut into circles. Spread melted butter (squeeze butter will be fine) on top and then fold half into. Bake at 350° for 15 to 20 minutes or until golden brown.
Slice rolls completely through middle, separating top from bottom. (If you place rolls in freezer for a while, it makes cutting easy.) Cream margarine, poppy seed, Worcestershire sauce, mustard and onion. Spread on tops and bottoms of rolls. Then add boiled ham and cheese, divided evenly over rolls. Wrap in foil. Bake at 400° for 10 minutes. To serve, cut into individual rolls.
Brown hamburger; drain. Add beans and taco seasoning. Let cool. Combine lettuce, tomatoes, onions, black olives and cheese. Mix in small amount of dressing. Add meat mixture. Crumble Doritos in right before serving.
Mix flour and butter until crumbly. Press into 9 x 12-inch pan. Bake at 350° for 15 to 20 minutes. Cool. Beat cream cheese, 1 cup Cool Whip and powdered sugar together. Spread on top of crust. Mix pudding with milk. Spread on top of cream cheese mixture. Top with remaining Cool Whip and nuts if desired.
Cook cauliflower until tender; drain. Place in greased casserole. In bowl, combine cheeses, crumbs and melted butter. Sprinkle mixture over cauliflower. Bake at 400° for 10 to 15 minutes or until bubbly.
Mix everything together and boil for 15 to 20 minutes. Put in jars and seal.
Boil and debone chicken. Save broth. Place chicken in 9 x 13-inch casserole dish. Pour mixed broth, soup and vegetables over chicken.
Preheat oven to 350°. Pour sliced peaches and juice into medium size oblong baking dish (9 x 13 x 2-inches is too large for this recipe). Sprinkle cinnamon generously over peaches. Top with dry smooth cake mix. Place pats of butter on top of cake mix until completely covered.	Sprinkle cinnamon over butter. Bake at 350° until golden brown and bubbly.
Heat milk until almost hot. Beat together the eggs and sugar until frothy. Add vanilla and salt. Add to heated milk slowly, stirring constantly while adding. Bring to a roaring boil; turn off. Pour into ice cream freezer until 2/3 full. Cover and put into ice cream container. Turn on freezer; add ice and rock salt and keep adding as needed. Ice cream is finished when it rises to the top of freezer, about 45 minutes. Keep in refrigerator. If it becomes too firm, soften in microwave a few seconds to desired softness.
Fix rice as directed on box. Add mushrooms and green onions to browned and drained sausage. Add seasonings. Add rice. Can be put in crock-pot for serving later.
Brown hamburger and onions. Combine remaining ingredients. Pour into greased casserole dish. Bake at 350° for 1 hour.
In a medium-size bowl, blend together butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8-inch square pan. Bake for 15 minutes. Combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes at 350°. Let cool for at least 1 hour before cutting.
Preheat oven to 375°. Line the inside of a 13 x 19-inch pan with a good-sized sheet of foil, going about 1-inch up the sides. Melt the butter in a small saucepan; add the brown sugar and boil rapidly until sugar melts and becomes syrupy, about 30 seconds. Pour into the foil-lined pan. Tilt pan to cover the bottom evenly. Arrange a layer of the crackers, allowing about 1/8-inch between each. Bake for 10 minutes. Remove from oven and sprinkle chocolate morsels and nuts over top. Return to oven 1 minute more. Remove and spread chocolate evenly over sugar and crackers with spatula. Refrigerate for 1 hour or more, until firm. Lift from pan. Peel off foil and break into chunks. Refrigerate for storage. Makes 1 1/2 pounds of candy.
Mix dry ingredients. Reserve half of noodles for top. Pour liquids over dry ingredients. Put in greased casserole; top with noodles. Bake for 30 minutes at 350°. Serves 6.
Melt chips with milk.	In a large bowl, combine 2 cups dry roasted peanuts and 1 (10 1/2 ounce bag) miniature marshmallows. Pour chocolate mixture into nut mixture; mix well. Spread on wax paper. Chill for 2 hours.
Mix cream cheese and Hidden Valley dressing mix. Spread cream cheese mixture on each tortilla. Sprinkle each with green onions, green peppers, red peppers and black olives. Press down into cream cheese. Roll each tortilla up tightly. Wrap each roll in plastic wrap and chill 2 hours. Cut into 1-inch slices before serving. Makes 3 to 3 1/2 dozen.
Cook macaroni and drain. Combine with all other ingredients and desired amount of mayonnaise. This salad is best made a day ahead so all the flavors can blend together.
In large skillet, stir together all ingredients. Cook over medium heat until cabbage is tender, about 45 minutes. Serves 6.
Cook celery and sausage. Add remaining items except peppers. Cook at least 20 minutes. Add peppers and cook 10 minutes. Serve with grated cheese on top and serve with hot bread. Good with crackers, too. You can add onion, carrots, anything else you like. Delish!
Dissolve gelatin in boiling water, stirring 3 minutes. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin; mix well. Blend in whipped topping until smooth. Chill 15 minutes, until mixture will mound. Crumble 1/2 of a cookie into each of 8 to 10 dessert glasses. Fill 1/2 full with gelatin. Top with another 1/2 cookie, then fill glasses with gelatin. Chill 2 hours. Garnish with whipped topping.
Combine the first 5 ingredients. Shape into oblong patties. Brown in skillet. Add the brown gravy mix and water. Simmer, covered, for 10 minutes.
Mix dry ingredients first. Then add liquids. Bake at 350° for 20 to 25 minutes.
Chop beef and onion very fine. Mix with all other ingredients and shape into a ball and roll in chopped nuts. Serve with crackers.
Dissolve yeast in water. Combine with remaining ingredients. Beat until smooth. Dough will be very soft. Cover with damp cloth. Refrigerate at least 2 hours or overnight. Shape as desired.
Wash and slice mushrooms. Blend butter, parsley, onion, mustard, salt, cayenne, nutmeg and flour. Lay mushrooms in casserole. Pour cream over all. Bake in uncovered dish for 55 minutes in a 350° oven.
Preheat oven to 375°. Grease an 8-inch square pan. In a small mixing bowl, combine all ingredients and whisk thoroughly. Pour into prepared pan and bake at 375° for 20 to 25 minutes. Serve immediately.
Combine water, rice and salt in 1-quart pan. Boil for 7 minutes. Add milk and butter. Bring to a boil. Reduce heat, cover and cook for 1 1/4 hours. Beat eggs, sugar and vanilla. Add to rice. Remove from heat. Can add 1/2 cup raisins, if desired. Turn into buttered shallow pan and sprinkle with cinnamon/nutmeg sugar. Cover with plastic wrap and chill.
Arrange potatoes, onion, salt, pepper and parsley evenly in greased 2-quart baking dish. Mix together remaining ingredients and spread evenly over potatoes. Decorate top with more ketchup. Bake at 350° for 1 hour.
Mix instant vanilla pudding mix according to directions on box. Add Eagle Brand milk; add Cool Whip. Fold in.
Combine all ingredients and mix well. Pour into pan and sprinkle top with brown sugar and nuts. Bake at 350° for 40 to 45 minutes.
Brown spareribs with garlic; drain fat. Add remaining ingredients; boil	until tender. When tender, add cornstarch to thicken sauce. Add pineapple (this is optional).
Cook broccoli in boiling salted water until tender; drain. Arrange in greased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Arrange chicken on top. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle cheese over this, then sprinkle combined bread crumbs and melted butter over all. Bake in moderate oven (350°) for 25 to 30 minutes or until thoroughly heated.
Heat oven to 350°. Combine all ingredients; mix well. Press onto bottom and 1-inch up sides of 9-inch spring-form pan or onto bottom only of 13 x 9-inch baking pan. Bake 10 to 15 minutes or until golden brown. Cool completely.
Combine all ingredients except rice. Bring to boil. Reduce to low heat; simmer 3 hours. When beans are tender, add rice and serve. Yield: 8 servings.
Mix ingredients and pour batter into 3 layer pans. Bake at 350° for 30 minutes.
Place tamales in casserole dish. Mix chicken ala king and Ro-Tel tomatoes together. Pour over tamales. Add grated cheese to cover top. Bake at 350° until cheese is melted and hot throughout, 20 to 30 minutes.
Cream butter and sugar until light and fluffy. Add eggs, sour cream and orange flavoring. Sift together flour, baking soda and baking powder. Add alternately with orange juice to mixture until batter is stiff but not too dry or too soupy. Add pecans, if desired. Refrigerate for 1 hour but not longer than overnight. Place on buttered cookie sheet by rounded teaspoonfuls. Bake at 400° for 10 to 12 minutes. Bottoms should be only lightly browned. Cool on wax paper-covered racks until ready to frost.
Mix refried beans and picante sauce and spread on bottom of 13 x 9-inch pan. for 2nd layer, blend avocados, mayonnaise and lemon juice in blender until smooth. Spread on top of 1st layer. For 3rd layer, blend sour cream and taco seasoning mix and spread on top of 2nd layer. Top with Cheddar cheese, chopped tomatoes, black olives and green onions. Serve with tortilla chips.
In a large pot, saute onion in butter for 3 minutes. Add water and bouillon. Bring to a boil. Add noodles and pepper. Cook 3 minutes. Stir in broccoli and garlic powder. Cook 4 minutes. Add milk and cubed cheese slowly until melted and creamy, stirring constantly. Keep on low heat for 15 to 20 minutes.
Blend well in blender. Pour over fruit (strawberries, grapes, bananas, etc.).
Mix all ingredients except corn bread mix, add it last. Bake in greased 9 x 13 inch pan at 400° for 25 minutes.
Combine dry ingredients in a mixing bowl and then add oil, water, yolks and vanilla. Beat until smooth. Add walnuts. Beat egg whites and cream of tartar until very stiff. Fold egg whites into first mixture. Pour into ungreased tube pan. Preheat oven to 325° and bake cake 1 hour or until done.
Mix well. Pat into 10 x 15-inch cookie sheet. Bake at 350° for 20 to 25 minutes until lightly browned. While this is baking, chop or grate one large Hershey or Nestle bar. Spread over hot baked dough (working fast). Sprinkle with ground nuts. Pat nuts into chocolate with waxed paper. Cut into squares while warm.
Mix together in blender until smooth. Strawberries can be served with powdered sugar in a goblet with Amaretto sauce poured over the berries. Extra Amaretto may be poured over berries before adding sauce. Berries may be used plain and the sauce used as a dip.
Brown sausage; drain. Crumble over layer of crescent rolls. Add eggs and desired amount of Cheddar cheese. Add another layer of crescent rolls. Bake at 350° for 20 minutes.
Preheat the oven to 350°. Combine first 3 ingredients, stirring well (dough will be sticky). Dust hands with powdered sugar and shape dough into 3/4-inch balls. Coat balls with powdered sugar and place 2-inches apart on ungreased baking sheet. Bake at 350° for 10 to 12 minutes or until done. Remove cookies to wire racks to cool. Makes about 5 dozen.
Preheat oven to 350°. Rub butter on bottom and sides of a 2-quart casserole dish. Place sliced peaches in dish (save the juice). Mix juice from peaches, vanilla and 1/2 box of cake mix together. Stir real well. Pour over peaches. Dot remaining butter on top of mixture. Place dish in preheated oven and cook 25 to 30 minutes. Serve warm with ice cream of Cool Whip, if desired.
Combine syrup, sugar and margarine in a saucepan. Heat to a boil, stirring constantly. Cook for 5 minutes. Cool and stir in milk. Great for topping pound cake or ice cream.
Combine all ingredients and chill overnight in refrigerator. Add more coconut if you really like the stuff.
Peel potatoes. Slice each potato into 3 slices; cut potatoes across twice. Fry over medium heat in oil, turning slowly. Add bell peppers, onion, and garlic. Cook potatoes until you can put a fork through them. Drain oil from potatoes, sprinkle on salt, add water and stir, mixing well. Place lid over pan and simmer until water has almost evaporated. Serve with ketchup. Good for breakfast, lunch or dinner.
Layer lettuce, celery, pepper and peas. Mix mayonnaise and sour cream and spread evenly. Sprinkle crumbled bacon on sour cream mixture. Then sprinkle grated cheese on top. Let stand for 12 hours.
Wash beans first, soak overnight in enough water to cover. Put in a large pot. Add white bacon, cut up potatoes and quarter onion. Add a dash of garlic salt. Cook until done. Salt and pepper to taste as bacon may be enough.
Place lentils, ham bone, onion and water in large stockpot and bring to a boil over medium heat. Turn off heat, cover pot and soak 1 hour. Bring to a second boil and simmer for 1 hour or until lentils are tender. Remove ham bone and cut off chunks of meat , toss into pot and discard the bone. Chop garlic and parsley together and add with tomato puree, olive oil and oregano to the pot. Simmer on low for 30 minutes.
Mix cornstarch and cold water together to form a smooth paste. Add boiling water, stirring vigorously. Cook over low heat until paste is glossy, about 3 minutes. Remove from heat. While mixture is still warm, add soap flakes. Beat this mixture. Add glycerine and pour into a jar. Add powdered paint or vegetable coloring.
Mix crumbs, sugar, peanut butter and butter in a medium size mixing bowl. Roll between palms to shape into balls (small). Roll half in nuts and half in coconut. Refrigerate.
In large bowl, combine cooked rice, 1 egg and 1/3 cup Parmesan cheese. In another bowl, combine 1 egg, Mozzarella, Ricotta or cottage cheese, 1/3 cup Parmesan cheese and parsley. In large skillet, brown hamburger, breaking up. Drain. Add sauce and oregano. Heat. Evenly spread half of rice mixture into greased 11 1/2 x 7 1/2 x 2 1/2-inch baking dish. Top with half of cheese mixture and meat mixture. Repeat all layers. Sprinkle with remaining Parmesan cheese. Bake at 375° for 20 minutes or until hot. Makes 8 servings.
Preheat oven to 400°. Mix all pastry ingredients together. Turn half of dough onto floured surface. Roll into a 10 x 12 rectangle. Place on greased cookie sheet. Add filling. Roll out remaining dough and place over filling. Fold edges together and crimp with fork. Brush with beaten egg white. Bake 40 minutes until golden.
In dishpan, combine ingredients in the order listed, adding one at a time. Mix thoroughly. Use an ice cream scoop and place mounds on a greased cookie sheet; flatten slightly. Bake for 10 to 12 minutes at 350°. Makes 80 large cookies. Drop by teaspoon to make approximately 40 dozen cookies.
Freeze an ice ring at least 1 day in advance. Place slices of fruit in jello mold and cover with water. Pour the thawed concentrates in a large punch bowl. Add 7-Up and ice ring. Top with scoops of sherbet.
Cream the cheeses. Cut crust off bread. Roll out bread, flattening with a rolling pin. Spread cheese on bread. Place one asparagus spear on the bread and roll it as for a jelly roll. Next, roll in melted butter and freeze. Cut each log into 3 or 4 sections. Bake at 350° for about 30 minutes.
Mix custard powder with a little cold milk. Add to evaporated milk with slightly beaten eggs. Cook over boiling water in a double boiler until mixture coats spoon. Add 1 teaspoon gelatin dissolved in 1/4 cup cold water while the custard is hot. Remove from heat; cool and add condensed milk or sugar if necessary. Flavor with vanilla or mixed essence. Chill and freeze or churn in freezer. Excellent served with either fruit cocktail, flaked coconut, peaches, pears or chocolate sauce.
Melt the butterscotch chips over hot, not boiling water, in a double boiler. Mix in the peanut butter. Stir in the chow mein noodles. Mix to coat well. Drop by heaping teaspoonfuls onto waxed paper. Let stand until set, about 20 minutes. Makes about 4 dozen.
Cream the peanut butter with the oleo. Add the brown sugar. Cream together. In a separate bowl, mix the flour and baking powder. Add alternately with the eggs (one at a time), vanilla and milk. Bake in glass dish at 325° for 40 to 45 minutes. Cool and frost with Caramel Icing.
Preheat oven to 425°. Split each pita loaf into 2 rounds. Toast lightly in oven. Spray a nonstick cooking sheet with Pam. Place the 4 pita rounds on cookie sheet. Spread each with 1/4 cup spaghetti sauce, 1/2 tablespoon onion and 1 tablespoon cheese. Bake for 4 to 6 minutes or until hot and bubbly. Cut each round into quarters and serve immediately.
Coat a large skillet with cooking spray; place over medium heat until hot. Add garlic and onion; cook until onion is transparent, stirring constantly. Add green pepper; cook 5 minutes, stirring constantly. Add yellow squash and zucchini; cover and cook 5 minutes. Stir in tomatoes, basil and pepper; cover and cook about 10 to 15 minutes. Yields 4 servings (about 55 calories per serving).