HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ribs in a 9 x 13-inch pan. Sprinkle brown sugar over ribs. Slice onions and place on top. Squeeze mustard over top. Dump jar of salsa over. Sprinkle with garlic powder. Seal pan with foil. Bake at 350° for 1 hour and 15 minutes (or until the meat falls off the bones). Serves 2 to 6 depending on how well you like them. Serve with lots of napkins.
Mix sugar, cocoa, milk, salt and vanilla flavoring. Bring to a boil. Add stick of butter. Cook for about 5 minutes. Take off heat. Add peanut butter. Mix well. Add oatmeal. Dip on wax paper.
Mix Kool-Aid according to directions. Mix can of Awake according to directions. Add to Kool-Aid. Add crushed pineapple, Hawaiian Punch, orange drink, pineapple juice, sliced strawberries, sliced bananas and ginger ale. Chill Kool-Aid, Awake, Hawaiian Punch, orange drink, pineapple juice, crushed pineapple and strawberries. Mix all together. Before you serve, slice bananas into punch to float on top. Add ginger ale and serve.
Soften oleo. Mix cocoa with sugar. Then add milk and butter in saucepan. Bring to boil for 1 1/2 minutes. Remove from heat. Add oatmeal, peanut butter, vanilla and nuts. Beat well. Work fast. Spoon out onto waxed paper.
Mix flour and sugar together. Add milk. Put on stove top and heat to lukewarm. Beat egg yolks and add to mixture; stir. Cook on stove top. Stir until thick. Pour thick sauce over wafers and sliced bananas.
Preheat oven to 350°. In a small bowl, mix soup, sour cream and mustard. In medium bowl, combine 1/2 cup soup mixture, rice, spinach, cheese, eggs, onion and flour. Mix well. Place about 2 heaping tablespoons of the spinach mixture on each ham slice. Roll up and place close together, seam side down in an 11 x 7-inch baking dish. Spoon remaining soup mixture over ham rolls. Top with crumbs and paprika. Bake, uncovered, 30 to 35 minutes or until hot. Let stand 10 minutes before serving.
Peel, core and slice apples thinly. Sprinkle sugar, flour and spices on apples, mix well. Fill crust with mixture, add butter. Add top crust, brush with milk and sprinkle with sugar. Bake at 375° for 25 minutes. Rotate, then bake 20 to 25 minutes (or more).
Mix all the ingredients well. Pour into miniature muffin tins (well greased) and bake at 400° until brown.
Heat milk. Mix sugar, flour and salt together and gradually stir into milk. Mix small amount with beaten egg yolks and stir into hot mixture. Cook over medium heat in heavy pan until thickened. Stir in gelatin. Mix well and let cool, then add Milnot and vanilla (14 cups liquid fills 1 gallon freezer). Freeze in hand-turned or electric ice cream freezer.
Cook pasta and drain well. Drain pineapple, reserving juice. Mix together pasta, pineapple juice and remaining ingredients, except pineapple chunks and broccoli. Arrange pineapple and broccoli around pasta. Cover and chill.
Stack tortillas and wrap tightly in foil. Bake at 350° for 10 minutes or until warm.
In covered skillet, over medium heat, cook sausage in 2 tablespoons water 5 minutes. Uncover and cook until sausage is browned. Add green peppers, onion and garlic to sausage in skillet. Cook until peppers are tender-crisp, stirring frequently. Spoon off fat. Stir in soup, 1 cup water and vinegar. Reduce heat to low. Cover and simmer 10 minutes. Serve over rice.
Mix broccoli, raisins, bacon and chopped onions. Blend mayonnaise, sugar and vinegar. Mix well with the broccoli mixture.
Heat oil in large skillet; add ground beef. Stir until meat loses its color. Pour off excess fat. Add beans with their liquid, onions and green pepper. Stir in tomato sauce, salt and chili powder. Simmer over low heat, stirring occasionally until chili is desired thickness.
Mix dry ingredients. Add wet ingredients. Beat with electric mixer until blended. Grease and flour a tube pan. Sprinkle pan with chopped nuts. Pour batter over nuts. Bake at 325° for 1 hour. Cool. Icepick top of cake and pour glaze over cake.
Cream the butter; add sugar. Add egg yolks and beat 2 1/2 minutes. Add wine and beat again. Add flour and mix well. Form cookies into balls. Make well in center and fill with jelly. Bake at 350° until slightly brown.
Preheat oven to 375°. Arrange chicken, skin side up, in a 13 x 9-inch pan. Top with onion and oil. Roast 45 minutes.
Melt the cream drops in microwave for about 1 minute. Take out and mix in the peanut butter. Mix quickly and pour into a greased 10-inch pan or Pyrex dish. Let cool, then cut into squares. Ready to eat.
Saute onion and garlic in olive oil until they become light brown. Add crushed tomatoes and tomato paste. Mix together and add small amount of water to thin. Simmer 2 to 3 hours. Add cooked Italian sausage. Serve over any type of pasta. Enjoy! Chow!
Mix all together and bring to bubbling. Cover loosely. Simmer on low for 1/2 hour. Add what you need.
Pare potatoes and cut into slices (should look like big French fries). Combine flour, Parmesan cheese, salt and pepper in medium-size bowl. Moisten potato slices with water; coat potatoes in flour mixture. Melt butter in 13 x 9 x 2-inch baking pan. Place potatoes in a single layer in pan. Bake at 375° for 1 hour, turning once during baking. When brown, remove from oven.
Cook broccoli in water (overdone). Saute onion in butter. Add cream of mushroom soup, mushrooms and juice. Break up garlic cheese and add to mixture. Add hot sauce and broccoli. Mix well. Keep warm in chafing dish. Eat with dipper chips or snack crackers.
Melt together in double boiler, chocolate chips and peanut butter chips. In another large pan, bring to a boil, 1 cup of white sugar and 1 cup of light Karo syrup. Remove from heat and add 1 teaspoon vanilla and 1 1/2 cups of peanut butter. Mix well and pour in 6 cups of Special K. Press into 10 x 15-inch buttered pan and spread chocolate mixture on top. Chill until one hour before serving; cut into bars. Makes 7 dozen 2 x 1-inch bars.
Beat egg white until stiff. Mix other ingredients well and fold in egg white. Dry fish. Dip in batter and deep-fry 4 to 6 minutes. Drain. Will coat 2 pounds fish.
In a large pan, cover chicken with water and cook until chicken is tender. While chicken is cooking, dice bell pepper and onions. You can use a food processor if you wish. Roll out meatballs about the size of walnuts. Remove chicken from broth and let cool to debone. Save broth; add bell peppers, onions, meatballs and seasonings to broth. Simmer, debone chicken and add to broth. Peel eggs; add to chicken broth. This dish is best if you cook for about an hour; add eggs about 15 or 20 minutes before removing from heat. Serve over rice.
Shred cabbage and chop bell pepper, onion and ripe tomato. Mix together in large bowl. Sprinkle with salt, sugar and black pepper. Mix and refrigerate for one hour. Heat oil in large heavy skillet. Add vegetables and hot water. Stir well. Cover and cook for 20 to 30 minutes.
Brown the hamburger; keep the drippings. In a large kettle, add the hamburger mixture and all of the other ingredients. Simmer for at least 1/2 hour and serve.
In a large pan or heavy skillet, put 2 cups of sugar on low heat. Stir often while sugar is melting into a liquid. Remove from heat as soon as the sugar is all liquid. Immediately pour liquid in a small stream into milk, stirring constantly until all liquid sugar is dissolved. Milk will be a light caramel color now.
Fry bacon, remove from grease. Saute onion and add drained corn and olives. Cook 5 to 10 minutes.
Saute meat in skillet. Add taco seasoning mix, tomato sauce and water. Bring to a boil, reduce heat, simmer uncovered for 15 minutes. Add tortilla chips; mix, being careful not to break the chips. Pour into a 2-inch deep X 8-inch round or square baking dish. Bake in 400 degree oven 10 to 15 minutes. Top with cheese.
Saute onions in butter until tender. Add soup and mix until heated thoroughly. Add rest of ingredients. Stir until cheese melts. Serve hot with crackers.
Wash beans in lots of cold water. Remove beans that float to top. Cover beans with more water and let soak for several hours, usually overnight. Add salt pork or ham bone and bring beans to a boil. Cut heat down and let beans simmer slowly until tender, about 2 1/2 to 3 hours.
Trim excess fat from roast. In Dutch oven, brown meat on both sides in hot oil. Combine undrained tomatoes, chopped green chilies, 1/4 cup water, dry taco seasoning mix, beef bouillon granules and sugar. Pour over meat. Cover and simmer for 2 to 3 hours until meat is tender.
Mix all ingredients in a heavy kettle and boil until slightly brown. Remove from fire, add the soda. Stir well. Pour on lightly greased cookie sheet and spread thin. When cool, break into pieces. Store in plastic or metal containers.
Thaw frozen bread dough, then cut into pieces and form into balls about the size of walnuts. Melt butter. Add enough brown sugar to make paste. In bottom of Bundt pan, place chopped nuts and brown sugar to taste. Roll dough balls in brown sugar paste, then place balls in pan, sprinkling with cinnamon and brown sugar. Let bread rise 1 hour. Bake at 350° for 25 to 30 minutes. Remove bread from pan immediately after baking or bread will stick to pan.
Grease and flour 10-inch tube pan. Combine sugar and cinnamon. Set aside. Blend cake mix, applesauce and eggs (can use 3 egg substitutes). Pour 1/2 batter into pan. Sprinkle sugar mixture. Cover with remaining batter. Bake at 350° for 35 to 40 minutes. Check with toothpick. Cool upright for 25 minutes. Dust with powdered sugar.
Combine meat, eggs and bread. Form into small meat balls. Place in oblong pan. Mix together soups and water. Pour over meatballs. Cover pan with foil. Bake one hour at 350°. Then bake 1 hour at 250°. Tastes like country fried steak and gravy.
Make a dark brown roux of flour and bacon grease in a heavy large pot. Add onion, green onions, celery, bell pepper and garlic. Saute until soft. Add tomato paste and mix well. Add all other ingredients except last three. Simmer slowly for one hour, stirring occasionally. Add shrimp and cook until done, 5 to 15 minutes. This should set a while and is actually better the next day, reheated but not boiled. Add parsley before serving. Serve over rice. Serves 10.
Combine all ingredients and mix well. Shape into 2 log rolls and wrap in foil. Refrigerate overnight. Unwrap and bake at 300° for 1 hour. Remove from oven and cool. Wrap in foil and refrigerate. Makes delicious party snacks served on Club crackers.
Combine all ingredients and bake in loaf pan 45 to 50 minutes at 350°.
Dissolve jello in 1 cup hot water. Stir in 4 tablespoons sugar. Cool until almost jelled. Fold in strawberries and whipping cream, whipped. Beat on low speed. Slice cake twice lengthwise and put mixture on top and sides. Refrigerate.
Take bread and put in a pan. Make shapes with them. Put them in the oven. Cook 10 minutes. Take out of oven and eat them.
Wash cukes and slice. Next, slice the onion into 1/8 or 1/4-inch slices. Add salt and ice to the cukes and onion. Let it stand 3 hours. Mix sugar, spices and vinegar; heat to boiling. Drain cukes and onion. Add to vinegar and heat 5 minutes. Pack in pint jars and seal.
Cook pasta according to package directions; drain. Meanwhile, in a bowl, stir together all remaining ingredients except spaghetti sauce; stir in spaghetti. Place pasta mixture in 13 x 9-inch baking dish; pour spaghetti sauce over entire surface. Cover with plastic wrap; microwave on High until heated through (9 to 11 minutes). Or if you want to fix in a conventional oven, do not cover with plastic wrap and bake for 30 minutes at 350°.
Preheat oven to 450°. Spray a cast-iron skillet with Pam cooking spray. Pour into prepared pan and bake for 15 to 20 minutes.
Mix well. Chill dough. Roll in small balls and flatten with a glass that's been greased and dipped in sugar. Bake at 350° for 15 minutes.
Salt and pepper pork chops. Brown pork chops in small amount of oil on both sides. Place in covered baking dish. Pile cooked rice on pork chops. Drain oil from skillet. Put soup and water in skillet and simmer about 5 minutes. Pour over pork chops. Bake for about 30 minutes in regular oven at 400° or microwave on High.
Wash and dry fish fillet. Dredge with lemon juice, salt and pepper on both sides. In a frying pan heat oil. Quick fry fish, high heat, 2 minutes each side. Remove and set aside. Add butter and saute tomatoes for 1 minute. Add onions. Saute for 1 minute. Add broth. Stir in sugar. Simmer (optional: add jalapeno peppers). Add fish. Cook for 15 minutes or until fish flakes off easily. Serve over noodles or rice.
Melt cocoa and butter. Add to sifted sugar. Then add water. Beat well (large mixer works best). Add vanilla and salt. Work quickly to frost cake. If it gets too thick, add small spoonfuls of water gradually. Frosts a large cake.
Cook carrots until tender, drain. Slice onions and pepper very thin. Bring oil, vinegar, dill seed, pepper and sugar to a boil, pour over the vegetables. Let stand overnight.
Combine beans, milk, soup, pepper and 1/2 can of onions. Pour into a 1 1/2-quart casserole dish. Bake, uncovered, for 30 minutes at 350°. Top with remaining onions and bake for 5 more minutes.
In a skillet, brown and cook beef or chicken sandwich steaks. Add vegetable oil, onions, mushrooms and salt and pepper to taste. Mix well. Preheat oven to 350°. Heat pita bread on a baking sheet for 5 to 7 minutes. Then for each pocket, spoon cheese in first, then meat mixture, then more cheese. Repeat until cheese is on top. Place back in oven for 5 minutes. Makes 8 servings.
Drain eggplant and cook. Don't overcook. Soak bread crumbs in milk. Saute onions, celery and green pepper in butter about 10 minutes. Mix bread mixture, onion, celery-pepper mixture and cooked eggplant together. Add eggs, pimento and all seasonings. Mix well. Place in baking dish. Bake at 350° until golden brown. Remove from oven and sprinkle cheese over top and return to oven and bake 5 minutes longer.
Cream the sugar and shortening. Add egg and beat, then add applesauce and beat. Add all dry ingredients and nut meats. Spread into a 10 x 14-inch shallow pan, greased and floured. Bake 20 minutes at 350°. Frost with powdered sugar frosting.
Heat oven to 400°. Grease a 10-inch quiche dish or pie plate. Cook and stir beef with onion over medium heat until beef is brown; drain. Stir in seasoning mix. Spread into dish; sprinkle with chilies. Beat milk, baking mix and eggs until smooth, 15 seconds, in blender or high for 1 minute with hand beater. Pour into dish. Bake for 30 minutes.
Mix milk and sugar in 2-quart saucepan. Add vanilla. Bring to boil. Remove from heat and put directly into freezer (for 5 minutes). Mix oleo and shortening to cream in large stand mixer bowl. Must beat for usually 15 minutes at least.
Bring cornstarch, strawberry Jell-O, sugar and water to a boil and let cool. Cook pie shell; place fresh, clean berries into pie shell. Then pour in filling. Cool in refrigerator. Serve with ice cream or Cool Whip.
Pour chocolate over popped corn and peanuts. Mix until well coated. Cool and break up.
Cut chicken in serving pieces. Salt chicken lightly. Spread rice over bottom of greased pan. Dilute mushroom soup with water. Add onion soup and mix well. Put chicken over rice. Then pour soup mixture over chicken and rice. Bake 1 hour at 350°. Reduce heat to 300°. Bake 30 minutes. Serves 6 to 8.
Mix flour, Crisco, sugar and salt with fork. In small bowl, beat water, vinegar and egg. Add to first mixture; blend with a fork until dry ingredients are moistened. Mold into ball with your hands and chill for 15 minutes or longer. Roll into crust.
Mix with beater the cream cheese, Parmesan and mayonnaise until smooth. Drain artichoke hearts and dice. Fold into mixture. Bake at 350° for 25 to 30 minutes.
Add and blend well mayonnaise, cold water and vanilla. Add to the above mixture and blend well flour, sugar, baking soda, cocoa and salt. Bake in lightly greased and floured 9 x 9 cake pan at 375° for approximately 30 minutes (use toothpick to test for doneness).
Place chicken on a bed of sauce; sprinkle with Parmesan cheese. Add the rest of sauce on top of chicken. Bake at 350° for 1 hour, covered with foil, in 9 x 13-inch pan. Cook the pasta according to directions. Take chicken out and place the Mozzarella and Provolone cheese on chicken. Re-cover and cook for 10 minutes, until cheese is melted. Place on pasta with sauce over top.
In a bowl, mix cream cheese, garlic salt and milk. Finely chop onion, scraping onion juice into bowl as well. Add chopped onion to cream cheese mixture. Mix well.
Mix cider vinegar, vegetable oil, salt, celery seed and mustard. Heat to boil. Put chopped cabbage, chopped bell peppers and sliced onion in bowl. Pour sugar over vegetables. Pour hot mixture over all.
In mixing bowl, combine cream cheese and sugar. Fold in Cool Whip and cake cubes. Spread evenly in ungreased pan. Top with pie filling. Cover and refrigerate 2 hours.
Cook vegetables and bouillon cube in water until tender. Melt butter and gradually add flour. Stir in milk to make a thin white sauce. Pour white sauce into cooking vegetables. Season with salt and pepper. Add cheese. Simmer for 20 to 30 minutes, being careful not to scorch milk. Serve and enjoy.
Crumble biscuits fine. Pour hot water over them to make soft. Add 1/2 cup sugar over this. Sprinkle the nutmeg or any flavoring over mixture. Beat eggs, milk and 1/2 cup sugar. Beat well. Pour over biscuit mixture. Bake at 350° until knife inserted in center comes out clean.
Mix all ingredients. May be served hot or chilled. If hot, bake at 350° until bubbly. Serve with crackers or toast points. Time: Approximately 15 minutes.
Beat 1/2 cup oil and 1 cup sugar together. Add 2 beaten eggs and 3 bananas mashed to a pulp. Beat well. Sift flour, soda, baking powder and salt. Add to first mixture with milk and vanilla. Beat well. Stir in chopped nuts. Bake in 9 x 5-inch loaf pan, lined with wax paper on the bottom. Bake 1 hour at 350°.
Pound chicken breasts flat or roll flat by putting in a plastic bag and using rolling pin. Beat egg. Dip chicken in egg to coat (Riley loves this part). Dip egged chicken in bread crumbs to coat. Dip crumbed chicken in cheese; press cheese into chicken. Fry in olive oil about 3 to 5 minutes per side or less (hot pan).
In mixing bowl, beat cream cheese until smooth. Add sour cream, milk and extract; mix until smooth. Transfer to serving bowl. Place strawberries and crumbs in separate serving bowls. Dip strawberries into cheesecake mix, then into crumbs. Yield 1 cup cheesecake mix.
Combine first 3 juices in percolator. Place sugar and spices in percolator basket. Perk full cycle. Serve hot. Makes 16 (1/2 cup) servings. Good on cold winter day!
Brown the onions and meat in butter. Add mushrooms, salt, Worcestershire sauce, bouillon and flour. Blend well. Bring to a gentle boil for 5 minutes. Pour into buttered casserole dish. Combine milk and biscuit mix. Spoon over meat mixture. Bake at 425° for 25 minutes, uncovered. Spread sour cream on top. Sprinkle with grated cheese and return to oven for 5 minutes. Serves 6.
Melt butter in skillet and add onion to saute. Add milk, soup, broccoli and cheese. Mix well and simmer gently. Add rice to skillet mixture. Put in greased casserole dish. Bake until bubbly on top. Bake at 350° for 30 to 40 minutes.
Preheat oven to 375°. Prepare brownie mix according to package. Pour brownie mix on 14-inch circle. Bake 15 to 20 minutes or until set. Cool to room temperature. Mix cream cheese and sugar until smooth. Spread over brownie crust. Top with fruit and nuts. Melt chocolate and butter together, stirring until smooth. Drizzle over pizza. Cut and serve.
Place garlic, parsley and basil to large bowl.	Add tomato sauce (uncooked). Add water and olive oil. Mix together and let stand in refrigerator for one hour.
Sift flour. Combine with sugar and shortening. Mix until crumbly; reserve 1/2 cup. To remaining flour mixture, add spices, baking powder, soda, egg and buttermilk. Blend. Pour into a greased pan. Sprinkle reserved crumbs on top. Bake at 375° for about 30 to 35 minutes.
Blend shortening and butter, gradually add sugar until fluffy. Add egg yolks, one at a time. Beat well after each one.
Preheat oven to 400°. Grease 2 1/2-inch muffin pans. Stir together in a small bowl the flour, baking powder, soda and salt. Reserve.
Combine cut okra, onion, salt, pepper, water and egg. Mix well. Combine flour, baking powder, meal and garlic powder. Add to okra mixture. Stir well. Make into patties, then fry in 1/2-inch hot oil over medium heat until brown on both sides. Drain on paper towels.
In a bowl, beat egg. Add sugar and melted shortening. Add dry ingredients and liquid. Add raisins or nuts, if desired. Place in muffin tins and bake in a preheated 350° oven for 20 minutes.
Cream the sugar and shortening and add eggs; beat by hand. Sift flour and cocoa together and add to the first mixture. Beat well and add vanilla and nuts. Pour into oblong pan. Bake at 300° for 30 to 35 minutes. When done, spread marshmallows evenly over cake. Put into oven until slightly melted. When cake is cool, add icing.
Preheat oven to 350°. Combine water and fructose and simmer over low heat 5 minutes, then cool. Mix dry pudding into fructose mixture. Add skim milk and eggs; blend well. Pour into pie shell and sprinkle pecans and Grape-Nuts on top. Bake for 30 minutes, until top is firm. Cook 3 hours before slicing. Serves 8.
Brown meat in oil on all sides. Sprinkle seasoning over meat; add prunes, tomato sauce, raisins and boiling water. Slowly simmer, covered, 1 1/2 hours. Add vegetables and cook until almost done. Add honey and lemon juice; mix and simmer a few minutes until blended. Serves 6.
Dissolve jello in hot water, then add pineapple juice. Let slightly gel for 2 to 3 hours. With wire whisk, add sour cream and mix thoroughly. Stir in with a spoon the remaining ingredients. Place in an 8 x 8-inch pan and refrigerate overnight for best results. Cut into squares. Serves 6.
Put all ingredients in a large pot and bring to a boil. Turn down and let simmer for 1 1/2 hours. Put in hot quart jars and seal.
Cook rice as directed and drain. Set aside. Stir-fry shrimp, red pepper, and snow peas in oil for 2 minutes. Add remaining ingredients and cook 1 minute. Stir in rice.
Place ground chuck in a large bowl. Add everything, except the cheese. Mix well. Place in a 9 x 13-inch pan. Bake for 1 hour at 350°. Reduce heat and bake at 275° to 300° for 1 hour longer.
Cream butter and sugar in mixing bowl. Blend in eggs one at a time and lemon rind. Stir in sifted ingredients alternately with liquids. Spoon batter in lightly greased loaf pan. Be sure batter is in all corners of pan. Bake in 350° oven for 1 hour or until knife inserted in center comes out clean. Remove from pan. Cool.
Cream oleo and sugar until fluffy. Add other ingredients (except pie shells). Pour into unbaked pie shells. Bake at 310° about 1 hour or until set solid.
Drain beans. Place in casserole dish. Heat soup, liquid from beans and cheese, stirring until cheese melts. Sprinkle drained mushrooms and bacon bits over beans. Cover with cheese sauce. Cook in a 350° oven for 30 minutes. Crush onion rings and put on top. Heat in oven for 5 minutes.
Trim fat from meat; cut meat in strips. Heat oil in skillet; add meat and cook until brown. Stir in water, onions, garlic salt and ginger. Heat to boiling; reduce heat, cover and simmer 12 to 15 minutes. Add green pepper strips during last 5 minutes of simmering.
Mix the cracker crumbs and butter for crust. Mix powdered sugar, eggs and butter on high speed until fluffy. Spread on crust. Split bananas lengthwise and put on top, then crushed, drained pineapple. Put Cool Whip or Dream Whip on top, then cherries and nuts. Set in refrigerator.
Beat eggs and then add next four ingredients. Stir in margarine and pecans. Pour into pie crust. Bake 50 minutes at 350°.
Place gelatin and sugar in a saucepan. Stir in water and salt. Heat over low heat and stir until dissolved. Simmer for 20 minutes, remove from heat and add orange juice. Chill, stirring occasionally until thickened.