HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ribs in skillet before putting in oven, then pour about half recipe over ribs. Bake at 350° for 1 hour.
Divide in 3 parts. Roll very thin. Let stand 20 minutes. Drop in boiling stock. Turn heat low. Cover and cook until tender.
Blend with mixer until smooth. Chill. Great on Ritz crackers or for stuffing celery sticks.
Pound each chicken breast half between sheets of wax paper until flattened to about 1/4-inch. Season with salt and pepper.
In a large pot, add water (3/4 full), salt and pepper; bring to a boil. Add Polish sausage. Cook several minutes, then add cabbage, sliced up. Let cabbage cook several minutes, then add potatoes. When potatoes are almost done, add green beans. Cook until green beans are tender. Serve it up!
Beat cream cheese and peanut butter until combined. Add sugar, milk and vanilla; beat. Fold in whipping cream. Spoon 1/2 of cream cheese mixture into pie shell. Spread 1/2 cup fudge. Cover with remaining cheese mixture; drizzle top with fudge. Freeze for 6 hours, until firm. Let stand out of freezer 15 minutes before serving.
Pour into greased 9-inch square baking dish. Bake at 350° for 35 to 40 minutes. Serve with additional milk. Yield: 6 to 8 servings.
Fry bacon in oil. Blend tomatoes and garlic and add to fried bacon. Add chicken broth powder. Add all other ingredients and cover with water. Cover pot and cook 10 minutes. Serve hot.
Prick crust and bake crust for 5 minutes at 400° first.
Mix everything except cheese together. Pour into 9 x 13-inch greased pan. Bake 1/2 hour at 350°. Sprinkle with shredded cheese. Bake 10 minutes more.
Blend margarine and cream cheese. Gradually add flour and blend well. Chill 1 hour. Pinch off pieces of dough about the size of a nickel and place in miniature muffin tins, molding into shells. Add small amount of jam to each shell and top with pecans. Bake at 375° for 15 minutes or until shells are light tan color. Remove and cool on wire rack. Yields 6 dozen.
Place cream cheese in bowl; cream until smooth. Slowly blend in sugar. Add flavoring and nuts; mix until well blended. Press into 2 well-greased 8 x 8 x 2-inch pans. Place in refrigerator until firm. Cut in squares. Top each square with a walnut half if desired.
Cook and drain sausages well. Add margarine, cheese and salts. Mix well. Spread on muffins. Cut each muffin 3 times. Freeze on cookie sheet for 20 to 30 minutes. Place in Ziploc bag.
Mix all the ingredients together. Stick holes in the steaks. Pour ingredients over steaks. Melt some butter and worcestershire sauce, pour these over steaks too. Turn steaks every 5 minutes.
Place in a bowl with 1 teaspoon oil. Mix well. Bake at 475°, turning once, until done.
Combine onions and butter in 2-quart covered dish. Cook on High power for 10 or 12 minutes or until tender, stirring once halfway through cooking time. Stir in flour and seasonings. Cook on High power 30 seconds. Slowly stir in milk and sour cream. Cook on High power for 4 to 6 minutes or until thickened. Sprinkle with cheese. Cook on Medium power 4 to 6 minutes or until cheese melts. Serves 8.
Melt shortening in saucepan; blend in flour, salt, celery salt and pepper. Add 1 cup milk gradually. Cook, stirring constantly, until thickened and smooth. Remove from heat. Remove skin and bones from salmon; flake. Add salmon to milk mixture; blend in lemon juice, parsley and onion. Spread in a shallow pan; chill. Shape into patties. Mix egg and 3 tablespoons of milk. Dip patties into egg mixture; roll in crumbs. Fry in deep oil for 3 minutes. Drain.
Spray pan with Pam. Lay chicken breasts in pan; cover each with a slice of cheese. Cover with stuffing. Combine soup and broth. Pour over all. Drizzle with margarine. Bake at 350° for 45 to 50 minutes or until chicken is fork-tender.
Mix cake as directed. Spread half the batter into a greased 13 x 9-inch pan. Bake 10 or 15 minutes, or until done. Meanwhile, melt the caramels in the milk. When cake is done, pour the caramel mixture over it. Sprinkle the chocolate chips and nuts over the caramel. Add the remaining cake batter and return to oven until done.
Cook peas, chopped onion and diced potato in just enough water to barely cover. Add cream of chicken soup, poultry seasoning and parsley. Stir until soup blends, then add chicken. If too thick, add little water. If you have leftover chicken gravy, it will add to the taste also. Serve over rice or toast.
Preheat oven to 350°. In a mixing bowl, combine all dry ingredients. Then add the eggs, oil, buttermilk, vanilla and coffee. Mix well with beater. Pour into 9 x 13-inch greased and lightly floured pan. Bake 35 to 40 minutes.
Combine these ingredients and beat 2 minutes. Pour in cupcake cups that are 1/3 full.
Mix egg whites, milk, chives and chili powder. Pour in omelette pan or griddle. Heat beans just to warm. Fill omelette with beans and half the picante sauce. Top omelette with remainder of picante sauce.
Simmer beans, onions and garlic in water for 30 minutes. Heat tomatoes and add to beans. Blend flour, butter and salt and pepper into soup mix until it makes a thin paste. Add macaroni. Serve piping hot. Makes 6 to 8 servings.
Chop nuts and fruits into medium-sized pieces. Dredge with small amount of the flour. Cream butter and sugar until light and fluffy. Add well-beaten eggs and blend well. Sift remaining flour and baking powder together; fold into egg and butter mixture. Add vanilla and lemon extracts; mix well. Add fruits and nuts, blending well. Grease 10-inch tube pan. Line with heavy brown paper and grease again. Pour batter into prepared pan. Place in cold oven and bake at 250° for 3 hours. Cool in pan on cake rack. Makes 5 pound cake.
Cream together the sugar and margarine, creaming well. Add eggs, one at a time, beating well after each addition. Add sifted flour and remaining ingredients. Bake at 350° for 35 to 40 minutes in tube pan.
Cut bacon strips in 3 pieces. Wrap each piece around 2 pecan halves. Fasten with toothpick. Toast in moderate oven until bacon is crisp.
Drain corn. Combine ingredients in mixing bowl. Place in refrigerator overnight. Sprinkle parsley for garnish.
Drain fruit well and cut in small pieces. Mix lemon juice in milk and fold in other ingredients. Put into 2 graham cracker crusts and chill.
By hand, mix flour, bran and baking soda. Melt butter and honey together in separate pan. Remove from heat and add milk and egg to this mixture. Pour into dry ingredients and stir by hand. Put in 10 cupcake papers and bake at 350° for about 15 minutes.
Saute onion and green pepper in 1 teaspoon oil until tender. Drain. Pat crab meat dry on paper towel. Put in 10-inch deep pie plate. Spoon in onion. Sprinkle with cheese. Mix remaining ingredients in blender; pour evenly in pie plate. Bake at 400° for 30 minutes. Let stand 5 minutes before cutting.
Toss chicken, celery, parsley, salt and pepper. Gently fold in the whipped cream, mayonnaise, lemon juice and almonds. Chill well before serving.
Drain pineapple and mix enough water to pineapple syrup to make 2 3/4 cups liquid. Bring liquid to a boil; pour over jello and dissolve thoroughly. Add cranberry sauce, breaking up and mixing into jello while still hot. Allow to cool and become syrupy. Add crushed pineapple, nuts and marshmallows. Refrigerate and chill several hours. Keep 1 to 2 weeks if well covered and refrigerated. Great for Thanksgiving and Christmas dinners.
Grind vegetables; sprinkle with salt. Let stand overnight. Rinse and drain. Combine remaining ingredients and pour over vegetables. Heat to boiling. Simmer 3 minutes. Seal in hot jars. Yields 8 pints.
Preheat oven to 350°. Stir together first 6 ingredients. Pour into lightly greased 9-inch pie pan or baking dish of similar size. Stir together Bisquick, sour cream and milk; pour over chicken mixture. Bake 40 to 50 minutes or until topping is golden. Let pie set 10 minutes, then spoon out and enjoy with a tossed salad and crusty bread.
Preheat oven to 350°. Spray a 9 x 13-inch pan with Pam. Blend sugar and shortening. Add all other dry ingredients. Add coffee. Mix well. Bake until done.
Have all ingredients at room temperature. Preheat oven to 350°. Sift together first 3 ingredients. Beat shortening and sugar until creamy. Beat in eggs and mango pulp. Slowly add dry ingredients to creamy mixture until smooth. Beat in eggs and pulp until well blended. Fold in walnuts or pecans. Pour into well-greased 8 1/2 x 4 1/2-inch loaf pan. Bake for 45 minutes to one hour until done. Cool before slicing.
Wash strawberries and remove stems. Slice and freeze in Ziploc bag. When ready to use, place strawberries in blender. Add water (a little at a time). Add sugar to taste. Blend until slushy.
Cook hamburger and onion until brown. Add all other ingredients. Bake in a 350° oven for 1 hour.
Mix together cake mix, one egg and melted margarine. Press mixture in bottom of greased 13 x 15-inch pan. Then combine powdered sugar, 2 eggs, cream cheese, nuts and coconut. Mix well and put this mixture over the first mixture. Bake at 350° for 40 minutes. Cut into squares.
Saute onion in butter until tender. Stir in curry powder and rice. Cook 2 minutes, stirring constantly. Add remaining ingredients; stir. Bring to boil. Lower heat; cover. Simmer 20 minutes. Remove bay leaf before serving.
Place the first 6 ingredients in a bowl at once. Beat 50 strokes with fork. Pour in a 9-inch square pan. Sprinkle top with brown sugar, nuts and dot with grape jam. Bake at 350° for 25 to 30 minutes.
Brown meat in shortening. Add soup, water and salt. Cook, covered, until tender. Add carrots, potatoes and onions. Cook until done.
Melt margarine in large skillet or saucepan. Saute onion in margarine until tender (about 5 minutes). Add soup and Ro-Tel tomatoes. Cook and stir until fairly smooth.
Mix cake mix, egg and margarine together; pat into greased and floured (or sprayed with Pam) 13 x 9-inch dish.
Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Fry wings, a few at a time, in 375° oil for 8 to 10 minutes or until golden brown. Drain on paper towels. Transfer wings to a serving dish.
Spray a 9 x 13-inch cake pan or glass casserole dish with a nonfat cooking spray. Prepare cake using Egg Beaters. While cake is baking, mix sugar and pineapple in a saucepan; boil for 5 minutes. Remove cake from oven and prick with a fork. Pour pineapple mixture over top of cake. Cool completely. Prepare instant pudding with skim milk as directed on package. Spread pudding on top of cooled cake. Slice bananas and put on top of cake. Spread whipped cream over bananas and place on top of whipped cream. Chill at least 1 hour.
Cook noodles until done; drain. Rinse in cool water. Cut up cucumbers, tomatoes and onions (as many as you want). Add to noodles. Pour Italian dressing over the first mixture. Sprinkle Salad Supreme over top. Keep in refrigeration until ready to eat.
Combine cornmeal, flour, soda, baking powder and salt; stir in buttermilk. Add onion and egg. Drop by spoonfuls into hot oil, cook until light brown, drain on paper towels.
Mix all ingredients except 1/4 cup margarine and chips. Put in buttered 8 x 8-inch dish. Top with chips and remaining margarine. Bake at 350° for 30 minutes or until browned.
Pick chicken off bones. Cook	tomatoes, okra and bay leaf in chicken broth. Add salt and pepper. Add all ingredients (remove bay leaves). Heat and serve.
Preheat oven to 400°. Brown beef with onion, about 5 minutes. Drain fat. Stir in tomato sauce, water, chili powder, salt and pepper. Simmer, uncovered, 10 minutes longer. Spread butter on tortillas. Cover and set aside.
Combine all ingredients in mixing bowl, except coconut. Beat until smooth (about 2 minutes). Adjust consistency by adding in small amounts orange juice and powdered sugar. Fold in coconut. Spread on cold cake. Makes enough to frost top and sides of a 9-inch layer cake.
Arrange apples in baking dish with a tight cover. Mix next 7 ingredients and pour over apples. Mix together graham cracker crumbs and butter. Sprinkle crumb mixture over top. Cover and bake about 40 minutes at 325°.
Melt butter. Add sour cream; mix, then flour. Spoon into small muffin tins. Bake at 375° for 10 to 15 minutes. Makes 3 dozen. They freeze well.
Mix all ingredients and pour into 9x5x3 loaf pan. Freeze 6 hours or overnight. Let stand 15 minutes at room temperature. Slice and place on a bed of lettuce. Serves 6. (Very pretty for Christmas or Valentine luncheons!)
Wash peppers, remove seed and fiber. Simmer in boiling water for 5 minutes. Drain and cool.
Cook broccoli per package directions. Combine cheese, mayonnaise and soup. Combine with cooked and drained broccoli. Crumble crackers over top. Pour melted margarine over top. Bake at 325° for 25 minutes.
Brown chicken in oil. Pour off oil. Sprinkle taco seasoning on cooked chicken. Mix salsa and preserves. Pour over chicken and simmer 15 minutes. Serve over rice.
Mix sugar and cornstarch together. Mix with all other ingredients. Pour it into freezer, add ice and rock salt and freeze.
Beat well the cream cheese, sugar, egg, and salt. Then add Chocolate Chips. Set aside.
Beat sugar and eggs; add bread and pineapple. Put part of the butter in the mixture. Save enough for the top. Put in a greased casserole dish. Bake at 350° for about 45 minutes. The top and edges will get brown. Great with ham or pork or potluck suppers.
Preheat oven to 325°. Mix oil and sugar; add eggs, flour, soda, salt and vanilla. Beat until well blended. Stir in apples, coconut and nuts. Place in greased tube pan. Bake for 1 1/2 hours.
In a large kettle, butter-steam carrots and onions, covered, for 15 minutes (without browning) or until tender. Steam rice and add to vegetables with tomatoes and soda. Add milk and cream. Reheat, without boiling, and season with salt and pepper.
Fold cream cheese and Cool Whip together. Add apples and Snickers bars. Chill.
Mix Betty Crocker scalloped potatoes according to package and add drained tuna and peas. Cook according to package instructions.
Strain and cool the fresh goat milk to 50° or less. Pour into clean glass canning jars up to within 1-inch of the tops. Put the lids and bands on and screw them down tightly. Place jars in a large kettle that is partly filled with water. Cover and bring the water to a boil. Let it boil for 1 hour, being careful that it doesn't boil down too far. Cool and store in a dark place.
Do not drain any of juices. Mix all together. Put in Dixie cups and freeze. Thaw slightly before eating.
Mix jello and water. Add strawberries, pineapple and bananas. Put 1/2 of mixture in refrigerator. When firm, spread sour cream on top. Add remaining mixture. Refrigerate until firm.
Boil the Kanten in 3 cups of water until it is dissolved. Put in the sugar and let it come to a boil again before turning off the flame. Pour into a square pan or dish. Add the extract and pineapple. Cool and serve in slices. This recipe will fill a 10 x 14-inch pan 2 1/2 inches deep.
Mix thoroughly the flour, oil and sugar. Reserve 1 cup of the crumbs for the topping. Add to the remaining crumbs the boiling water, molasses and soda. Mix these ingredients well, then pour the batter into a greased 10 x 13-inch cake pan. Sprinkle the reserved crumbs over the batter, then bake at 350° for 45 minutes.
Beat eggs, sugar and oil together. Add all dry ingredients together, add to oil mixture and mix well. Stir in apples and nuts. Batter will be very stiff. Spread in a greased and floured 9 x 13-inch pan. Sprinkle chips on top and bake at 350° for 50 to 60 minutes. Cool in pan. Better if sits overnight. Can be eaten with or without icing. I use Philly cream cheese frosting.
Prepare in food processor or in blender. If using blender, grind half of ingredients at a time.
Fry bacon and hamburger. Drain well. Combine with the rest of the ingredients in a large casserole dish. Bake at 325° for 1 1/2 hours.
Blend margarine, mustard, poppy seed, onion and Worcestershire sauce. Add ham and cheese. Spread on bread slices and top with bread slice. Wrap each sandwich in foil and bake at 350° for 30 minutes. May be frozen before baking.
Cream butter and sugar. Add well beaten egg and mix. Add evaporated milk. Drain crushed pineapple and add to mixture (leave a little juice). Add pecans. Roll vanilla wafers. Sprinkle a layer of crumbs in a loaf pan. Add alternately, the pineapple and crumbs. Chill in refrigerator for several hours so it will slice easily.
Dissolve yeast and sugar in warm water. Set aside. With pastry cutter, blend shortening and eggs with flour and salt. Add water mixture to form dough. (More flour may be added if needed.) Let rise until doubled in size. Shape into loaves or rolls. Let rise until doubled in size. Bake at 375° until brown.
Soften cheese and blend with sugar. Add peanut butter; blend well. Fold in whipped topping. Spoon into crust and top with chopped nuts (optional). Serves 8.
Day before serving: In medium saucepan, cook rutabaga in 1 inch boiling salted water until tender-crisp; drain. Place in small bowl. Pour on 1/3 cup of dressing.
Do not stir any of the ingredients in first step. Sift cocoa and sugar in a large mixing bowl. Add milk and lay butter or margarine stick on top; do not stir. Cook on High for 6 minutes. Remove from microwave and stir thoroughly. Add vanilla flavoring and nuts. Stir until well mixed; pour into buttered platter. Cool in refrigerator 1 hour. Cut and serve.
Sift flour, baking powder, salt and cardamon onto wax paper. Beat butter and 3/4 cup sugar until creamy. Beat in egg and vanilla until smooth and light. Add milk alternately with flour mixture to the butter and sugar, beating just to mix thoroughly. Spread less than half the batter in a buttered 9 x 11 1/2-inch pan. Sprinkle with half the berries. Spoon remaining batter evenly over the berries; smooth with a spatula. Sprinkle with remaining berries, then top with the 2 tablespoons sugar. Bake at 350° for 45 minutes, or until center springs back when lightly pressed with fingertip. Cool slightly on wire rack. Serve warm with whipped cream.
Beat all ingredients but the crust with beater. Pour filling into pie crust. Bake on bottom shelf at 400° for 45 to 55 minutes. Yield: one pie.
Measure milk into 1 quart measuring cup. Add butter. Microwave at High 4 minutes until butter is melted and milk is warm. Rapidly stir in eggs with a fork and mix well. Pour over bread cubes in dish. Microwave at Medium 9 to 12 minutes, rotating dish 1/4 turn after 6 minutes. When cooked, center may still be slightly soft but it will set up as pudding cools. Serve warm or chilled. Makes about 6 servings.
Brown meat and drain off grease. Add onion, celery, bell pepper, garlic, catsup, Worcestershire sauce and tomatoes. Bring to a boil, stirring often. Turn down and let simmer until onion, etc. are done. Add pork and beans and let simmer for about 30 minutes.
Reserve 1 cup dry cake mix; set aside. Mix 1 egg and 2 tablespoons oil with remaining cake mix. Put into 9 x 13-inch pan for crust. Mix cream cheese, sugar and remaining eggs in a bowl. Add reserved (1 cup) cake mix. Beat 1 minute at medium speed. Add milk, lemon juice and extract. Beat at low speed and pour over crust. Bake for 45 to 55 minutes at 300°. Top with cherries and refrigerate.
Beat the egg and half and half. In a paper bag, mix the flour, salt and pepper. Dip chicken in the egg, then place in bag and shake. Fry chicken in a deep skillet until evenly cooked, approximately 30 minutes.
Brown meat in oil. Add 1/2 teaspoon basil, garlic salt, tomatoes and tomato paste. Simmer together 1 hour. Cook, drain and rinse noodles. Combine cottage cheese, rest of basil and Parmesan cheese, beaten egg, salt, pepper and parsley. Arrange in slightly greased casserole dish layers: noodles, cheese and meat sauce until all is used. Add Mozzarella on top. Bake at 350° for 30 to 35 minutes or until cheese is golden brown on top.
Mix all ingredients together for 2 minutes on high speed and pour into a greased 9 x 13-inch pan and bake at 350° for 45 to 50 minutes.
Cream butter; add sugar and eggs. Add alternately the flour and milk. Beat a minute and bake 20 minutes at 375°. Makes 20 muffins.
In a small bowl, combine sour cream, mayonnaise, onion, dill, parsley, garlic salt and Worcestershire sauce. Chill for at least 1 hour. Serve with fresh vegetables. Yield: 2 cups.
Cut beef in 3 x 1-inch strips. Brown in oil. Transfer to crock-pot. Combine the next seven ingredients; pour over beef. Cover and cook on low for 5 to 6 hours or until meat is tender. Add tomatoes and green peppers. Cook for 1 hour longer. Combine water and cornstarch to make a paste; stir into liquid. Cook on high until thickened. Serve over rice or noodles. Serves 6 to 8.
Combine sweetened condensed milk, cocoa, butter and coffee in medium saucepan. Cook over low heat, stirring constantly, until butter melts and mixture is smooth. Remove from heat; cool. Beat whipping cream in large bowl until stiff. Gradually fold chocolate mixture into whipped cream. Spoon into dessert dishes. Refrigerate until set, about 2 hours. Garnish as desired.
Brown hamburger in frying pan. Add onion. Cook 1/2 bag noodles. Drain. Set aside. Add soup, garlic salt, tomato sauce and Ragu to hamburger. Layer noodles and hamburger mixture in a 9 x 13-inch pan. Top with Mozzarella cheese. Bake at 350° for 30 to 45 minutes.
Sift meal, flour, sugar and salt together. Mix buttermilk and soda together; combine with dry ingredients and add shortening. Pour into loaf pan. Bake at 350° for 50 to 60 minutes.
Thoroughly mix all ingredients except bacon bits. Chill several hours. Shape into ball and roll in bacon bits.
Beat eggs; add oil, sugar and vanilla. Continue beating until mix is thick. With spoon, stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, chopped nuts and raisins. Stir gently until zucchini mixture is blended. Divide dough equally between 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Mix yeast in warm water. Add sugar, oil, buttermilk and soda, sifted with flour. Mix well. Roll out and place in a 450° oven. It is not necessary to let rise. Place remainder of dough in refrigerator in a covered bowl.
Mix sugar, milk, butter and egg, cook over low heat until it thickens and begins to bubble, stirring constantly. Remove from heat and add pecans and coconut.
Sift together first 4 ingredients. In small bowl, combine egg, butter and milk. Pour into flour mixture and stir just until moistened. Fold in remaining ingredients. Fill well-greased muffin tins almost full. Bake at 375° for about 20 minutes or until done. These muffins freeze well and can be microwaved after frozen.
Spread carrots in shallow baking dish. Mix water or carrot liquid, onion, horseradish, mayonnaise, salt and pepper; pour over carrots. Top with mixture of bread crumbs or cracker crumbs, butter and paprika. Bake in 375° oven 15 to 20 minutes. Garnish with parsley.
Melt margarine; add soups, rice and water. Spread in baking dish. Top with chicken breasts. Bake 1 hour and 15 minutes at 350°.
Mix first five ingredients together. Add the rest and mix well. Roll out and cut with cookie cutters. Bake at 400° for 20 minutes. Turn oven off and put all cookies back into oven to get hard (leave until oven is cooled). Your dog will love them.
Mix flour, brown sugar and butter with fork. Add 1/2 cup pecans. Pat into 9 x 11-inch pan and bake at 350° for 20 minutes. Let cool.
Preheat oven to 375°. Spray baking sheets with nonstick cooking spray. In large bowl, combine flour, oats, baking soda, cinnamon and cloves; set aside.
Crumble biscuits and bread in a bowl. Put enough hot water over bread to dissolve bread. Stir in 1 cup sugar, 2 eggs, 1 teaspoon vanilla, 1/2 teaspoon cinnamon and a pinch of salt. Mix well. Pour in baking dish sprayed with Pam and bake at 425° until done. Remove from oven; let cool and slice. Store in refrigerator.
Fry hamburg with butter and diced onion until brown. Add hot water to cover meat and add carrots and potatoes (both cubed) and boil slowly. Salt and pepper to taste and cook until tender. Add soy sauce. Mix 2 to 3 tablespoons of flour in cold water and add to hamburg mixture. Stir until thick. Pour into casserole dish; cover with pie dough and bake until brown.