HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ribs in skillet in small amount of oil. Layer ribs in baking dish. Drain grease from skillet. In same skillet, simmer the onion and bell pepper until tender. Add catsup, water, mustard, vinegar and brown sugar. Simmer until it thickens. Pour over ribs in baking dish. Bake 1 hour. Serve with mashed potatoes. Use sauce as gravy.
Cook chicken. Melt margarine and mix with stuffing. Place 1/2 in bottom of pan (or dish). Place chicken in bite size pieces on stuffing. Mix soup and 1 can of chicken broth together and pour over chicken. Put rest of stuffing on top. Bake 1/2 hour at 350°.
Combine eggnog and ice cream. Mix well. Just before serving, add ginger ale slowly. You can use small candy canes as stirrers in each cup. Makes about 24 punch cups.
Add vanilla and nuts. Pour in well-greased pan (buttered) and refrigerate 1 hour before eating.
Melt butter and cheese over low heat; add lemon juice, Worcestershire sauce and garlic salt and mix well. Process in blender until smooth. In bowl, fold in crabmeat and pimientos and mix well. Slice bread into 1/2-inch slices and spread on crabmeat mixture. Place on ungreased baking sheet. Bake at 350° for 15 minutes. Serve immediately. Makes 20 slices.
In a stainless steel or enameled kettle, combine meat, vinegar, vegetables, garlic and peppercorns. Add just enough water to cover meat. Bring the liquid to a boil over moderately high heat, skimming the froth as it rises to the surface. Simmer the pork, partially covered, for 2 hours or until tender. Make tomato barbecue sauce.
Mix all ingredients, except bread. Chill overnight. Cut out center of bread and use as bowl for dip. Cut different types of bread into small squares to use for dipping. I usually use pumpernickel, wheat and sourdough.
Peel peaches and set aside. Mix remaining ingredients. Stir until sugar is dissolved. Mash peaches and add. Freeze according to manufacturer's instructions. Makes 1/2 gallon of ice cream.
In medium bowl stir mayonnaise and yogurt until blended. Stir in cucumber, onion and dill. Cover and refrigerate. Makes about 1 1/2 cups, 20 calories per tablespoon.
Mix taco seasoning with hamburger. Layer in a 9 x 13-inch dish in order listed. Bake at 400° for 20 to 30 minutes.
Cook hominy in liquid for 20 minutes. Drain juice from hominy and save. Mix soup, shredded cheese, some of the juice from hominy and dash of salt and pepper. Crumble crackers on top. Bake at 350° for 35 to 40 minutes. Serves 4 to 6.
Sift together flour, soda, salt and baking powder. Cream shortening. Add to mixture, then add sugars gradually. Beat until light. Combine coconut and cornflakes with mixture. Drop by teaspoon on greased baking sheet 1 1/2 inches apart. Bake at 350° for 8 to 10 minutes, until delicately browned. Makes 4 dozen. Let cool before removing from cookie sheet.
Mix well in bowl. Cover and set in refrigerator 4 hours. Then spoon batter into greased cupcake pan or muffin pan. Bake at 400° until brown.
Mix all ingredients well and bake in 350° oven for 30 to 35 minutes.
Combine first 5 ingredients in very large bowl; make a well in center of mixture. Add eggs, buttermilk and oil; stir just enough to moisten dry ingredients. Cover and store in refrigerator until ready to bake. Batter can be kept in refrigerator up to 6 weeks. To bake, spoon batter into greased muffin pans, filling 2/3 full. Bake at 400° for 12 to 14 minutes. Makes 5 1/2 dozen.
Combine all ingredients in a mixing bowl. Stir until well blended. Store in an airtight container. Use 4 teaspoons of mix to 1 cup of boiling water. Stir.
Cream together the Crisco, sugar and eggs. Mix together the buttermilk, vanilla and soda; add to the creamed mixture. Add baking powder, salt and flour; mix all together with mixer or large wooden spoon. Drop by large tablespoonfuls onto a greased cookie sheet. Sprinkle with sugar and cinnamon mixture before baking. Bake at 375° for about 12 minutes.
Mix Jell-O with water. Add other ingredients and mix well. Refrigerate until set.
Dissolve jello in boiling water and let cool. Drain pineapple and use juice to soften cheese. Beat until creamy. Add cheese, pineapple, pecans and 7-Up to jello. Let chill. Serves 8 to 10.
Preheat oven to 350°. Place butter in a deep-dish pan or heavy pottery and melt in the preheating oven. Mix remaining ingredients except blackberries into a smooth batter. Pour batter over melted butter but do not stir. Place blackberries, or desired fruit, over the batter. Sprinkle with 1/2 cup sugar. Bake 30 minutes.
Mix in a 1-gallon container; fill with water. For added zing, place in a large container and add 1 liter of Sprite or ginger ale. Can add sherbet.
Separate eggs. Beat egg yolks well. Add to hot milk, 1/2 cup sugar and cornstarch. Cook until thickened in double boiler. Divide mixture in half. To first half, add 1 cup chocolate chips while hot. When chocolate chips are dissolved, pour into baked pie shell. Add to 2nd half of mixture, gelatin that has been dissolved in 1/4 cup cold water. Fold well beaten egg whites with 1/2 cup sugar. Pour this mixture over chocolate mixture filling in pie shell. Sprinkle with grated unsweetened chocolate. Chill and serve. Have pie shell cooked and cooled before starting pie.
Heat oven to 350°. Beat egg whites until firm. Add 2/3 cup sugar and beat in slowly until stiff. Add salt, vanilla, nuts and chocolate chips and stir in. Cover cookie sheet with foil. Drop mixture by teaspoon on foil. Put in oven and immediately turn oven off. Leave overnight. Food coloring can be added (at Christmas, green coloring and red sprinkles).
Peel off top rind of Brie cheese round, leaving 1/4-inch rim. Combine all other ingredients, except pecans. Top cheese with mixture. Sprinkle with pecans.
Beat egg. Add noodles, raisins, sugar, nutmeg, cinnamon, butter, vanilla and coconut. Pour in large baking dish. Bake at 350° until knife in center comes out clean. Sometimes I add chopped nuts when mixing.
Boil shrimp and drain. Cook for approximately 3 to 5 minutes. Cool and refrigerate.
Tie spices into a small cloth bag. Simmer cider and spices for 20 minutes. Remove from heat. Remove spices. Serve hot.
In skillet over medium heat, cook Beef until no longer pink, drained. Place in 13 x 9 x 2 inch baking dish. Top with Mushrooms. Combine Potatoes and contents of sauce mix packets, Milk, Water, Butter, Salt, Seasoned Salt, and Pepper. Pour over beef and mushrooms. Cover and bake at 400 degrees for 30 minutes or until heated through. Sprinkle with Cheese; bake uncovered for 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Yield: 8 servings.
Scrub potatoes; cut lengthwise into thick pieces. Cook in salted boiling water for 7 minutes. Drain and arrange in single layer to dry. Heat 1 inch oil in large, heavy skillet. Fry about 7 minutes. Drain and season with salt and pepper.
Combine butter and chocolate in small bowl or mixer. Beat until thoroughly blended. Add sugar alternately with sour cream and vanilla, beating until mixture is spreading consistency.
In heavy 1 1/2-quart saucepan, heat 1-inch vegetable oil (approximately 2 cups). Dip ravioli into eggs. Coat with seasoned bread crumbs. Deep fry ravioli in small batches for 1 minute or until golden brown. Remove with slotted spoon. Drain on paper towels. Yields 8 appetizer servings.
Drain canned vegetables and mix with celery, onion and almonds. Mix last 5 ingredients together and pour over vegetables. Marinate for several hours.
Combine gelatine and cold water; set aside. Slightly beat egg yolks. Mix all together and cook in double boiler until thick. Add gelatine to cooked mixture and chill. Chill and add egg whites, beaten. When it begins to set, add sugar and salt and fold all together and put in pie shell and chill.
Mix ingredients well. Shape into small balls. Bake for 15 to 20 minutes at 350°.
Mix together. Spray a 9 x 13-inch pan with Pam. Bake at 350° for 45 minutes to 1 hour.
Combine eggs, sugar and oil. Sift together flour, cinnamon, soda and salt. Combine these two together. Add coconut, apples, nuts and vanilla. Bake in 9 x 13-inch pan at 350° for 45 minutes. Make holes in cake for icing.
Mix all ingredients thoroughly. Tastes best if refrigerated a few hours before serving. Serve with crackers or raw vegetables.
Preheat oven and baking dish to 400°. Partially bake crust 6 minutes. Cool slightly. Reduce oven temperature to 375°.
Cream sugar and butter. Add egg yolks (slightly beaten), flour and milk. Cook in top of double boiler until thickened. Cool. Add vanilla flavoring and mix. Add sliced bananas to batter. Line bottom of dish with crushed vanilla wafers about 1/2-inch thick. Place wafers all around sides of dish. Pour mixture into dish and top with meringue.
Mix the first three ingredients together lightly. Put half of mixture in a buttered 12 x 8-inch casserole. Mix the next 5 ingredients. Put over bread mixture in casserole. Top with remaining bread mixture. Beat eggs and milk; pour over casserole. Cover with foil and refrigerate overnight.
Mix together oats and buttermilk. Beat in sifted dry ingredients; add beaten eggs. Bake on greased griddle and serve with favorite toppings. Makes 12 (4-inch) pancakes.
Mix ingredients in large pot and let come to a boil. Boil 10	minutes on medium heat, stirring occasionally. For thicker jam, let boil a few minutes longer. Pour into sterilized jars and seal. Makes 3 pints. Keeps in refrigerator for several months.
Combine pineapple and eggs. Mix together sugar, flour and salt. Add mixture to pineapple. Pour into buttered casserole dish. Toss bread cubes into melted margarine. Place cubes on top of pineapple mixture. Bake at 350° for 45 to 50 minutes. Good side dish for ham or pork chops.
Brown ground beef with onion. Add chili powder, corn, tomatoes and salt and pepper. Simmer for 45 minutes. Put into a 13 x 9 x 2-inch baking pan and cover with cornbread mix. Bake at 425° for 20 to 25 minutes. When serving, invert each helping.
Mix cake mix according to directions and pour in 9 x 11-inch greased casserole dish. While cake is cooking, in a small saucepan mix 1 can pineapple and sugar. Mix until sugar dissolves; let cool.
Combine tomato juice, water and cabbage in heavy saucepan. Bring to boil, then simmer, uncovered, until cabbage is tender. Add remaining ingredients and heat. Keeps for a week in refrigerator. Serves 6.
Boil tomatoes for 2 to 3 minutes; rinse with cold water and remove peels. Boil peeled tomatoes, vinegar and 1/2 cup water for 1 hour or until desired softness. Mash tomatoes; add onion and jalapenos and spices. Pour in pint jars and seal. Makes 3 pints.
Mix brown sugar and flour together in pan. Blend milk and eggs yolks together and blend into dry ingredients until smooth. Cook over medium heat until thickened. Remove from heat. Add butter and vanilla, stirring well until mixed. Pour into pie shell. Top with meringue.
Spread cherry pie filling in bottom of an 8 or 9-inch square baking pan. Sprinkle dry cake mix over pie filling. Pour melted butter over cake mix. Bake for 30 minutes in a 350° oven. Serve warm.
Blend flour, 3/4 cup chopped nuts and margarine in mixer. Pat in bottom of 9 x 13-inch pan. Bake for 12 to 15 minutes at 350°. Cool. Whip together the cream cheese and powdered sugar. Add 1 1/2 cups Cool Whip; spread over first layer. Mix pudding according to package, using only 3 cups milk. Spread over second layer. Top with Cool Whip. Sprinkle with nuts. Chill.
Blend first 4 ingredients and set aside about 1 1/2 cups of this mixture to use for crumb topping. To the remaining mixture, add the last 4 ingredients. Pour into 3 greased 8-inch cake pans and sprinkle with the reserved crumb mixture. Bake in 350° oven about 15 to 20 minutes.
Take 1 pork loin and put on generous portion of Worcestershire sauce on all sides. Put seasoned pepper on all sides. Wrap in aluminum foil and put on grill on low temperature. Cook 2 1/2 to 3 1/2 hours or until done. Turn several times during cooking. Slice and serve. Serves 6 to 10 people.
Mix together rice, pineapple, sugar and vanilla. Cool. Add whipped cream. Mix. Chill. Before serving, add 1/4 pound white or colored marshmallows.
Mix all ingredients, except flour. Add 2 cups flour; mix well. Add 2 more cups flour; let rise for 1 hour or may refrigerate overnight.
Chop ingredients down to egg medium fine. Cut egg in small chunks. Mix with all other ingredients. If so desired, you may mix anchovy paste for taste.
Mix together butter and sugar. Mix it well. Beat in eggs one at a time. Gradually mix in oil, vanilla and flour. When thoroughly mixed, fold in the Rice Krispies. Drop 1 tablespoon of dough at a time on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix all ingredients together in a bowl, then pour over meat and marinate in refrigerator, covered, for 1 hour or if you don't have the time, it's just as good to cook immediately on grill or in oven. Bake at 350° for approximately 1/2 hour for thin sliced pork chops. If substituting other meats, cook as usual.
Mix all ingredients together in mixing bowl and then pour into 2 unbaked pie shells. Bake a 350° about 45 minutes or until brown and firm.
Put together in a bottle or cruet. Shake and chill. Will last a long time.
Drain corn, reserving liquid. Add enough milk to measure 1 cup. Sift together dry ingredients. Combine egg, milk mixture and corn. Add to dry ingredients. Mix until moistened. Drop batter from tablespoon into deep, hot fat (375°).
Mix salad oil, sugar, celery seed, dry mustard and salt. Boil and pour over first 3 ingredients. Store in icebox. Use as needed.
Melt butter. Stir in sugar and Karo syrup and bring to a boil. Remove instantly and pour over cornflakes and stir. Spray Pam in pan and spread evenly.
Cook celery and onions until tender. Reserve juice. In mixing bowl, add celery, onions, eggs, salt, a dash of pepper and Bisquick. Add juice to make a medium batter. Drop by tablespoon in skillet that has about 1/2-inch of oil.
Grease the sides and bottom of a large pan with butter. Add the 3 quarts of popped corn and set aside. In a heavy pan, combine the white sugar, butter or margarine, brown sugar, Karo syrup and pecans. Cook over medium heat 15 minutes after it starts to boil or to 300° on a candy thermometer. Pour over popped corn and toss. Turn out on a greased cookie sheet; cool and break into pieces.
Crumble Tostitos chips up; spread over bottom of baking dish. Brown ground chuck; drain. Mix together ground chuck, cream of chicken and cream of mushroom soups and tomato sauce or salsa. Pour mixture over chips. Use two kinds of cheese and sprinkle over the top of casserole.
Butter two 15 x 10 x 1-inch pans or 2 cookie sheets; set aside. In a heavy 3-quart saucepan, combine the sugars, corn syrup, water and salt. Cook and stir until the sugars dissolve. Continue cooking until the mixture boils. Stir in the butter or margarine. Clip candy thermometer to side of pan. Continue cooking, without stirring to 230°. Cook and stir to 280°. Stir in the peanuts. Cook, stirring constantly, to 300°. Remove pan from heat. Quickly stir in soda, mixing well. Pour onto pans, shaking until evenly spread. Break candy into pieces when cool. Makes about 2 pounds.
Cream butter and sugar together; add bananas and eggs. Add sour milk. Gradually add flour and soda to mixture. Add pecans and 1 teaspoon vanilla. Pour into greased loaf pans. Bake at 350° for 1 hour.
Saute hamburger and onion until browned. Season and add undiluted tomato soup. Cook noodles in boiling, salted water. Melt butter. Break bread in small pieces and brown lightly in butter. Place hamburger on large platter or casserole. Drain noodles and place them on top of hamburger. Top with bread crumbs. Serves 4 people.
This dish should be prepared just when ready to serve, least the gnocchis toughen.
Crumble and brown ground meat in skillet. Put ground meat in casserole dish. Slice cheese and lay solid over the meat. Put soup over the cheese (do not use any water in soup). Place Tater Tots to cover the top of casserole. Bake 30 minutes in 350° oven.
Mix the tuna,	eggs, cheese,	onions, pickle, green pepper, mayonnaise, salt and pepper together and put on split buns. Place on a cookie sheet and broil until cheese melts.
Mix together all but last 3 ingredients; cover and refrigerate for at least 2 hours. Cover and microwave on High for 5 minutes until heated, stirring once. Mix in lettuce and grapes; sprinkle with almonds. Serves 4.
Cook carrots in salted water until tender. Drain and mash. Add butter, milk and beaten eggs. Fold in grated cheese last. Bake in buttered casserole at 350° for 45 minutes.
Soften gelatine in cold milk in top of double boiler. Place over boiling water. Add sugar and salt. Stir until gelatine and sugar are thoroughly dissolved. Slowly pour small amount of hot mixture over slightly beaten egg yolks. Return to double boiler and cook over hot, not boiling, water, stirring constantly, until mixture coats spoon. Remove from heat. Add vanilla. Fold gelatine mixture into stiffly beaten egg whites. Chill until firm. (This will separate and form a jelly on the bottom and a custard on top.) Serve with whipped cream, sliced oranges or any fruit you like.
Mix altogether in a 3-quart buttered casserole dish. Bake, covered, in 350° oven for 75 minutes. Remove cover and bake another 15 minutes.
Saute onion and bell peppers in margarine. Add soup, broth, chilies, taco sauce, and chicken. Cook 20 minutes, slowly. Layer tortillas, meat, and cheese. Repeat. Heat at 350° for about 25 minutes. May be fixed early and frozen.
Dissolve jello in boiling water. Add pie filling and undrained pineapple. Chill until set.
Split zucchini in half and cook in salted water until just soft. Drain and cool slightly. In a saucepan combine butter, onion, celery, water and bouillon cube; boil until onion is translucent. Scoop pulp out of zucchini, leaving shell intact. Salt and pepper shell before stuffing. Combine together zucchini pulp (cut into small pieces), onion liquid mixture, seasoned bread crumbs (may need more crumbs, depends on size of zucchini) and Cheddar cheese. Add extra seasonings, if desired. Bake in oven about 20 minutes at 350°. Remove from oven and top with remaining shredded Cheddar cheese or Mozzarella may be used for topping. Bake until cheese has melted.
Preheat oven to 375°. Cook raisins in a small amount of water until plump. Drain off liquid. Stir together the raisins, sugar, sour cream, beaten eggs, vanilla and margarine. Pour into two unbaked pie crusts. Cover with top crusts and crimp edges. Bake at 375° for 35 minutes or until crusts are brown.
Brown hamburger, onion and celery together. Add remaining ingredients. Combine all and bake at 350° about 1 hour.
Mix sugar and corn syrup in saucepan; heat until it bubbles around edge. Add peanut butter and mix. Add Rice Krispies and mix well. Press into 9 x 13-inch ungreased pan. Melt together chocolate chips and butterscotch chips. Spread on top of Rice Krispies. Cool. Cut into bars.
Mix yeast, sugar, 1 teaspoon salt and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place for 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease, cook slowly until tender, but not brown. Sprinkle onion, bacon, cumin, 1/2 teaspoon salt and pepper over dough. Bake at 400° for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature.
Combine butter, sugar, water and salt in saucepan. Cook over low heat stirring constantly until it boils. Cook without stirring to 236 degrees (soft ball). Add almonds, and continue cooking to 290 degrees (hard crack), stirring constantly. Remove from heat. Mixture changes to deep caramel color. Stir in soda. Turn out onto greased baking sheet. Spread to 1/4-inch thickness. Immediately spread with chocolate, spread chocolate over candy as it melts. Sprinkle with chopped pecans. Cool, break into pieces.
Prepare cake mix as directed on package. Bake in 2 greased and floured 9-inch layer pans. Cool. Split layers horizontally.
Melt butter and mix together with flour, sugar, salt, milk and yeast. Knead well and let sit until yeast is active. Roll flat and cover surface with cinnamon and sugar. Roll flat dough into a log with cinnamon and sugar on the inside. Cut log roll into round pieces. Lay pieces on their sides on a greased cookie sheet and bake at 350° for 20 to 30 minutes, or until lightly browned on top.
Drain pineapple and reserve juice. Mix pineapple juice and pudding mix. Fold in fruit (except banana) and chill. Just before serving, stir in the sliced banana and nuts.
Melt butter and mix with flour and nuts. Bake at 350° for 20 minutes in a 13 x 9 x 2-inch pan. Mix and beat cream cheese and confectioners sugar. Add Cool Whip and mix well. Spread on top of cooled crust.
Brown meat, pepper and onion together. In a dish, layer the chips, meat mixture, 1 can beans and cheese. Make second layer of each. Mix soup and Ro-Tel together; pour over the top. Cover with cheese. Bake, covered, for 1 hour at 350°.
Add spices to sauce. Saute onion, garlic and pepper (chopped) until tender. Add tomato sauce. Cook lasagna noodles. Butter large casserole dish. Heat oven to 375°. Slice cheese into sandwich slices. Place one layer of noodles in bottom of casserole dish. Lightly spread over sauce then add a layer of cheese. Repeat this step two more times. Cheese should be on top. Bake 1 hour.
Snip 3/4 package of beef finely. Cream the beef with the cheese, seasonings and onions. Form into ball and roll in remaining beef that has been snipped fine. Chill and serve.
Mix all ingredients, except ginger ale or 7-Up, in a punch bowl. Add plenty of ice and stir. Add the ginger ale or 7-Up. Serves 18 people.
Dissolve yeast in warm water; mix with buttermilk. Sift flour and sugar together. Mix all ingredients as you would regular biscuits. (Can keep in refrigerator for days.) Roll and let stand 10 to 15 minutes. Bake on ungreased baking sheet in very hot oven (450°) for 12 to 15 minutes.
Wash, hull and sort berries, saving perfect berries for placing in crust. Crush enough berries to make 1 cup (about half of berries). Mix sugar, salt, cornstarch, crushed berries and water. Cook over direct flame until thickened. Add few drops of red food coloring and cool thoroughly. Just before serving, place whole berries in cooled crust. Pour cooked sauce over berries. Garnish with whipped cream.
Melt margarine in oblong 1-quart casserole. Add peas. Combine cream of mushroom soup, milk, green pepper and onion. Pour over peas.
Cream shortening and sugar together; add the persimmon puree and eggs. Sift dry ingredients and add to the persimmon mixture. Beat well. Pour into a greased baking pan and bake at 350° about 1 hour.
Thaw sprouts and cook minimum amount of time. Drain. Put in a flat dish (like a loaf baking dish) and pour the pickle juice over them. Put in refrigerator overnight. Next morning, spoon juice over them again. When ready to serve, drain and serve with toothpicks.
Prepare brownies and pie filling according to directions or use prepared brownies and chocolate mousse. Use a large glass bowl or trifle dish. Put a layer of broken up brownies, next a layer of chocolate pie filling, next a layer of candy bars (broken in pieces) then a layer of Cool Whip. Repeat the layers again and sprinkle candy bar pieces on top of Cool Whip. Serves up to 24 people or one serious chocoholic!!!
Prepare pudding as directed on box with 3/4 cup of milk. Blend in pumpkin, spice and 2 cups of whipped topping. Spoon into pie shell. Chill at least 4 hours. Spread with remaining whipped topping.
In a small mixing bowl, combine cream cheese, butter and vanilla. Beat at low speed until light. Gradually add sugar, beating until fluffy. Add milk to make of spreading consistency. Frosts one 8 or 9-inch square cake.