HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place spareribs in roaster or large baking pan. Add onions, salt and pepper. Combine remaining ingredients and mix well. Pour over spareribs. Cover securely and cook in a 350° oven for 1 1/2 hours. Remove cover and bake for 30 more minutes, basting occasionally.
Mix ingredients and pour over chicken wings. Marinate 4 hours or overnight. Place chicken wings on cookie sheet. Bake until wings are sticky, about 45 minutes at 350°.
Put yeast in bowl; add sugar, salt and water and let set. Make a well in the center and drop in egg yolk and yeast mixture. Using hands, mix thoroughly until dough leaves the sides of the bowl. Place dough on lightly floured board and cut in 4 pieces. Let rest while you make your filling. Roll out dough thin, about 15-inch circle; spread with filling and roll up as for jelly roll. Place on lightly greased pans (10 x 15-inch for two). Brush tops with beaten egg whites and let rise for 25 minutes. Bake for 30 minutes in 350° oven.
Cut ends off peppers, cut in half lengthwise. Place in pan with water to cover; cover and simmer 5 to 10 minutes. Place in food processor or blender with minced garlic, chop. Add tomatoes and dash of salt. Process to desired consistency. More or less peppers can be used to adjust heat to taste. Store in jar in refrigerator.
Heat oven to 400°. Grease bottoms of 12 medium muffin cups. Beat egg; stir in buttermilk, brown sugar and shortening. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffins 2/3 full. Bake 20 to 25 minutes or until light brown.
Bring jello and pineapple almost to a boil. Cool and add buttermilk. Then whip in the Cool Whip.
In a large saucepan boil raisins and water for 10 minutes. Then add butter or oil. Let mixture cool. Add flour, soda, salt, sugar and spices into cooled mixture in pan and mix. Add nuts if you like.
Thinly slice onions. Saute onions, green peppers and garlic in olive oil. Transfer to a large pot and set aside.
Boil 5 minutes. Let cool and pour over raw meat (meat must be in a crock, glass or stainless steel container). Keep in refrigerator or cool area. Marinate in this solution for 6 days or 2 days per pound of meat. After this amount of time, jab meat with a fork or sharp object and cover meat with meat tenderizer, then slice 2 pieces of garlic thin and cover meat with the slices and let set for 1 hour. After this time, boil the meat in this same solution. Boil slowly until meat is thoroughly cooked. After refrigerating meat, it will be ready to eat.
Combine. Beat 2 minutes. Cover and let set at room temperature 4 days. Stir down daily.
Put mashed up vanilla wafers in bowl. Stir in Eagle Brand, red and green cherries and pecans. Mix well. Roll into small balls and roll in coconut. Makes a bunch.
Arrange bread in single layer in baking dish. In medium bowl with eggbeater, beat eggs with milk, orange juice, sugar, vanilla and salt until blended. Pour over bread. Turn slices to coat evenly. Refrigerate. Cover overnight. Fry in butter and enjoy. Makes 4 servings.
Put bread in casserole dish, then meat, then cheese. Combine milk and eggs. Pour over cheese. Refrigerate overnight. Bake at 350° for 55 minutes.
Mix together all ingredients. Put in greased 9 x 5 loaf pan. Bake at 350° for 30 minutes.
Chop or shred fine the cabbages, onion and green pepper; set aside. In saucepan, combine other ingredients. Bring to a boil. Pour over vegetables. Let stand overnight or minimum 12 hours. Will keep indefinitely in refrigerator.
Beat margarine, sugars and egg yolks together. Mix soda with buttermilk and add	alternately with flour. Add vanilla and pecans. Beat egg whites stiff and blend in last. Bake in greased and floured tube	pan at 350° for 2 hours or until toothpick stuck in center comes out clean. Let cool in pan a few minutes, then turn out to finish cooling.
Heat oven to 350°. Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan. In a large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on high speed 3 minutes.
Add parsley to tuna. Set aside. In skillet, add anchovies with oil and fry for a few minutes. Add chopped tomatoes and simmer. When most of liquid is absorbed, add tuna mixture, salt and pepper and cook 5 more minutes. Pour over hot cooked, drained pasta.
Equal parts peanut butter and sugar. Add milk by tablespoon just until moistened. Melt chocolate chips and Crisco. Roll peanut butter mixture into balls and place onto waxed paper. Dip into chocolate and return to waxed paper to chill.
Bake pie shell. Slice strawberries or leave whole. Mix strawberry glaze with strawberries. Pour into baked pie shell that has been cooled. Top with Cool Whip.
Cook chicken tender and remove bones and skin. Lay bite size pieces of chicken in bottom of casserole. Blend soups and sour cream and spread over chicken. Bake at 350° until hot and bubbly, approximately 20 minutes.
Beat eggs. Mix sugar and flour good with eggs. Add other ingredients and mix well. Pour into 10-inch greased pie pan. Bake at 350° for 25 to 30 minutes. Makes its own crust. It's better served warm.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan with unsalted shortening. Sift flour with salt, baking powder, cinnamon, allspice and nutmeg. In the large bowl of an electric mixer, beat butter at medium speed until creamy. Add sugar 1/3 cup at a time, beating well after each addition and scraping the sides of the bowl often. Reduce speed to low, mix in honey and then add sifted dry ingredients 1/3 cup at a time, alternating with the milk. Stir in figs and almonds. Pour batter in prepared pan. Bake 50 to 60 minutes. Turn cake on wire rack and cool.
Cream all together. Use as a spread for hot rolls, breads, etc. Can be stored indefinitely in refrigerator. Makes 2 cups.
Pound breast halves slightly. Sprinkle with salt and pepper. Heat 1 tablespoon oil and butter in large skillet. Cook chicken on high for 3 or 4 minutes on each side. (Take chicken out.) Add onion, lime juice, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Add broth, butter and oil, whisking constantly. Pour sauce over chicken. Serve immediately.
Mix dry ingredients together. Roll steak in this flour mixture. Fry in 1/2 cup oil on medium-high until medium brown. Remove steak and set aside. Saute onions in the excess oil. Remove and set aside with steak. Add enough flour to drippings to make a paste. Stir constantly on medium-high heat. Add 1/2 cup milk and about 1 1/2 cups water. Cook until thick. Pour gravy in crock-pot with steak and cook on high about 4 hours.
Drain beets, saving about 1/4 of the juice. Add vinegar to equal the amount of juice and 1/4 cup sugar. Pour over beets.
Combine eggs, sugar, oil and vanilla. Beat well. Sift flour with salt and soda. Add to creamed mixture. Add walnuts and apples; mix well. Bake 1 hour at 350° in a 13 x 9 x 2-inch pan. Test to see if done by pressing finger on top of cake and if it springs back, it is done.
Add celery, apples (sprinkled with lemon juice), onion and grapes to the cooked chicken pieces. Blend the curry powder, mayonnaise and light cream. Add almonds. Mix all of this with chicken mixture. Chill. Serves 6 in tomato cups.
Cook raisins in the 2 cups of water until all water is gone; let cool. Add applesauce, eggs, Sweet 'N Low and oil. Mix well. Sift dry ingredients together and add to applesauce mixture. Mix well. Bake in a greased and floured Bundt or other pan at 350° for 15 minutes or until cake is done. You can add 1/2 cup chopped nuts if you like.
Add sugar and flour to butter. Blend well. Add eggs, flavoring and buttermilk. Pour into pie shells. Bake 40 minutes at 350° or until center is almost firm.
Place all ingredients in blender. Cover and turn to high speed. Blend for 45 seconds, or until creamy and smooth. To serve, pour into tall glass. Yield: 1 shake.
Cream butter, sugar, and vanilla. Add eggs, 1 at a time, and beat thoroughly. Stir in peanut butter. Sift dry ingredients, mix with creamed mixture. Form into tiny balls with hands, and place on an ungreased cookie sheet. Press with the back of a fork to make a crisscross on each cookie. Bake at 375° for 10 minutes, or until brown.
Mix together sugar, flour, melted oleo, eggs and Hershey's chocolate syrup. Bake 20 minutes at 350° in large, sided cookie sheet (17 x 11-inch), greased and floured. Cool this layer. Can put in refrigerator.
Combine eggs and shortening; beat well. Gradually add sugar. Mix well. Combine flour, salt and baking powder. Add gradually to mixture. Stir in nuts and flavorings. Lightly grease hands and shape into six 4-inch loaves. Lay on greased cookie sheet. Bake at 325° for 20 to 25 minutes. Slice loaves. Place cut side down on cookie sheet. Bake an additional 15 to 20 minutes. Makes about 3 dozen.
Mix pudding and milk; stir until thick. Add cream cheese and margarine; mix well, then add confectioners sugar and Cool Whip. Mix well, then set aside.
Pour boiling water over oatmeal. Cream oleo and sugars. Blend in eggs. Add oatmeal mixture. Add flour, cinnamon and soda.
Beat sugar, butter and eggs. Add remaining ingredients. Blend well and pour into 18 cupcake tins. Bake at 350° for 20 to 25 minutes.
Beat the eggs, oil and sugar. Add the grated squash. Sift together the flour, cinnamon, baking powder, ginger, soda and salt; add to mixture. Mix well. Add nuts; stir into batter. Bake in greased loaf pans (2) at 350° for 45 minutes.
Cream sugar and shortening until fluffy. Stir in eggs, pumpkin and water. Mix well. Blend in dry ingredients, except nuts and raisins. Mix well. Add nuts and raisins. Stir well. Pour into two greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 65 to 75 minutes or until toothpick comes out clean. Cool in pans and cool on racks. Great with cream cheese.
Prepare the rice according to instructions on package; set aside. Melt butter in saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly, until thickened and bubbly. Combine sauce, rice, chicken, mushrooms, green pepper and pimento. Pour into a lightly greased 2-quart casserole. Sprinkle with almonds. Refrigerate several hours. Remove from refrigerator; let stand 30 minutes. Remove cover; bake at 350° for 35 minutes. Makes 6 to 8 servings.
Bring water to a boil. Add sugar. Boil 5 to 10 minutes, stirring occasionally. Stir in instant coffee. Remove from heat. Add alcohol. Stir and bottle.
Mix cheese, eggs, sugar and vanilla; cream well. Place 1 wafer in miniature muffin pan lined with miniature cupcake liners. Place mixture on top of wafer 3/4 full. Put in oven for 12 minutes at 375°. Let cool slightly. Place cherry pie filling on top.
Sift flour, salt and soda together. Cream the butter and sugar. Add egg and vanilla. Beat 3 minutes. Add dry ingredients; mix 2 minutes. Add chocolate chips and pecans; mix well. Drop by teaspoonfuls on greased cookie sheet. Bake at 375° for 12 minutes.
Crumble ground beef into 2-quart casserole. Microwave on High for 3 1/2 to 4 1/2 minutes until meat is almost cooked. Pour off fat. Break up meat into smaller pieces. Stir in raw vegetables. Microwave 4 to 5 minutes until vegetables are tender. Stir in remaining ingredients. Cover. Microwave 5 minutes at High. Remove cover and stir. Microwave, uncovered, at 50% power (medium) for 20 to 25 minutes, stirring at least once. Serves 2 quarts.
Preheat oven to 350°. Spray a 13 x 9-inch pan with Pam. In large bowl, combine spinach, zucchini, cottage and Parmesan cheese, mushrooms, carrots, onions and eggs; stir to mix well. Set aside. In prepared pan, spread tomato sauce to cover bottom of pan; next place lasagna noodles over sauce, then spread half of the vegetable mixture over noodles. Repeat layering, ending with sauce. Cover with foil. Bake for 15 minutes. Uncover and top mixture with Mozzarella cheese; bake uncovered for 15 minutes or until cheese is melted. Let stand for 15 minutes before cutting. Serves 6.
Brown hamburger and onion. Put in a large crock-pot. Add 1 cup water. Slice carrots and potatoes. Put in frozen vegetables, salt and pepper. Cook until vegetables are done.
Combine flour, sugar, baking soda, salt and cinnamon in a large mixing bowl. Add eggs and oil. Stir until dry ingredients are moistened. Do not beat. Add vanilla, crushed pineapple, pecans and bananas. Spoon batter into 3 (9-inch) round cake pans that have been greased and floured. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely before frosting.
Mix and pour into 13 x 9-inch baking dish. Top with more crumbs and drizzle with 1/4 cup melted butter. Bake at 350° for 1 hour, until bubbly and brown.
Let cucumbers and onions soak in salt and water for 3 hours or overnight. Pour off brine, but don't rinse. Add rest of ingredients in a large pan; bring to boil. Add cucumbers and onions. Simmer for 2 to 3 minutes and can hot.
Melt butter. Add sugar, then cornstarch which has been dissolved in the water. Bring slowly to the boiling point, stirring until blended. Remove from heat. Add vanilla (brandy or rum may be substituted). Serve warm sauce over pudding.
Beat all the ingredients for 8 minutes and pour into a 9 x 13-inch pan or a Bundt pan. Mix 1/2 cup sugar and 1 teaspoon cinnamon. Sprinkle on top. Swirl. Bake at 350° for 50 minutes. It is good without icing or use 1 cup powdered sugar, 1 teaspoon butter flavoring and 2 tablespoons milk for the icing.
Remove seed from peppers; steam about 10 minutes. Cook onion in oil until tender and combine with chili and rice. Fill peppers with mixture; sprinkle with cheese. Place in baking dish with water in bottom. Bake at 350° for about 30 minutes.
Mix 2 packages Kool-Aid with 2 quarts water and 2 cups sugar. Freeze in ice cubes. Mix 1 package Kool-Aid with 2 quarts water and 1 cup sugar. Add ginger ale and pineapple juice. Add ice cubes.
Cook spinach in microwave until thawed; drain. Mix all the ingredients together and chill. Form balls (use approximately 1 tablespoon). Bake at 350° for 20 minutes.
Sift dry ingredients together. Cut in shortening. Add buttermilk. Dissolve yeast in warm water. Add to mixture. Blend lightly. Roll out to about 1/2-inch thickness and cut out. Dough may be stored in refrigerator or cut out and frozen. Makes approximately 5 dozen.
Cream Crisco and sugar; add eggs, one at a time. Sift dry ingredients together. Add alternately with buttermilk and flavoring. Remove beater and fold in coconut. Bake in a greased and floured angel cake pan (tube pan) for 1 hour at 350°.
In small bowl, combine chicken, cheese, onions, chilies, salsa and garlic salt. Carefully fold in avocado. Divide mixture evenly among tortillas. Carefully fold in sides of tortillas, making sure to enclose all of the filling. Secure on ends with wooden toothpicks. Deep fat fry at 350° for 3 to 5 minutes or until golden brown. Serve hot with sour cream and salsa. Makes 8 servings.
Mix all ingredients for 1 minute. Pour into greased and floured pie pans. Bake at 350° for 45 minutes. Makes 2 large or 3 small pans.
Combine dry ingredients with enough water or skim milk to make a thick batter. Bake at 350° for 1 hour. Cool. Put in mesh bag and hang from tree.
Cook broccoli for 5 minutes or until tender. Brown meat; drain drippings. Stir in mushrooms, 1 1/2 cups of cheese and onion. Set aside.
Stir cornstarch into cold water until thoroughly dissolved. Add this to fruit and concentrated apple juice and stir over medium heat until thick.
Combine the first four ingredients in a small bowl; stir well and set aside. Place the chicken between two sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Coat the grill rack with cooking spray; place on grill over medium-hot coals. Place the chicken on the rack and cook four minutes on each side, basting frequently with the soy sauce mixture. Transfer the chicken to a serving platter; garnish with the green onions, if desired. Serves four.
Preheat oven to 425°. Bake 15 to 20 minutes. Grease muffin cups. Mix together flour, baking powder, sugar and salt. Beat egg, but not too much. Add milk and melted fat to egg. Pour egg mixture into bowl with flour. Stir until all ingredients are thoroughly blended. Fill muffin cups half full.
In pitcher, combine juice, sugar and ReaLemon. Stir until sugar is dissolved. Chill juice before serving. Add club soda, fruit and ice.
Mix all ingredients. Pour in unbaked pie shell. Bake at 450° for 10 minutes. Lower temperature to 300°. Cook for 45 minutes to 1 hour or until pie is not shaky in center. Delicious.
Combine flour, cornmeal, mint and parsley in large bowl. Add oil and water; mix thoroughly. Roll out to 1/4-inch thickness of floured surface and cut into desired shapes with cookie cutters. Bake at 350° for 40 minutes or until lightly browned. Let biscuits dry in oven several hours. Store in airtight container in refrigerator.
Heat oven to 375°. Beat margarine, sugars, eggs and vanilla in large bowl until light and fluffy. Mix in flour, baking soda and salt. Stir in chips and walnuts. Spread in greased foil-lined 15 x 10 x 1-inch baking pan. Bake 20 minutes or until golden brown. Cool in pan. Lift out of pan. Cut into squares or shapes. Makes about 2 dozen.
Boil together 3/4 cup water and salt. Add mixture of cornstarch and 1/2 cup water. Stir and remove from stove. Add coloring. When cool, work with your hands until smooth. Store in covered container.
Mix rhubarb and pineapple together. Mix flour and sugar. Add to mixture; put into pie shell. Add 1 1/2 tablespoons butter. Dot on top of pie before putting on top pie crust. Bake in 400° oven for 45 to 50 minutes. Put pineapple in to drain while cutting up rhubarb.
Heat oven to 350°. Combine all ingredients. Mix well. Press into a loaf pan. Bake 1 hour; drain fat. Let stand 5 minutes, then serve.
Mix dry ingredients together, then add the egg, fruit cocktail and vanilla. Stir gently; do not beat. Bake in a 2 x 5 x 13-inch pan at 350° for 35 minutes.
Mix zucchini, carrot and onion and steam until tender. Drain. Mix the following: margarine, cornbread, chicken soup, sour cream and Cheddar cheese. Mix sauce mixture with vegetables and place in casserole. Bake 1 hour at 350°.
In a saucepan, combine sugar, cornstarch and water. Cook over medium heat, stirring constantly until thickened and clear. Quickly stir in egg yolks. Boil 1 minute more. Remove from heat. Stir in 1/3 cup of lemon juice, salt and butter. Cool. Blend cream cheese and condensed milk until smooth. Add pudding mix and remaining 1/3 cup lemon juice. Fold into cooled pudding. Divide in pie shells. Refrigerate 2 to 3 hours. Garnish with whipped cream and lemon slices. Enjoy!
Soak crumbs in milk. Add other ingredients, except paprika and some of the cheese, and mix together. Also keep butter aside while mixing other ingredients. Pour into a greased casserole. Sprinkle top with cheese and paprika. Dot with butter. Bake at 350° until center sets. Remove cover long enough to lightly brown top.
Put in pan. Sprinkle soup mix on roast . Spoon mushroom soup over roast. Add just enough water to rinse out the can. Cover with foil and bake in a slow oven.
Saute onion in 4 tablespoons oleo until soft. Stir in flour; add water. Cook over low heat until thickened and comes to a boil. Blend in cheese. Combine cheese sauce and broccoli; add eggs and mix gently. Turn into a 1 1/2-quart casserole. Cover with crushed crackers. Dot with remaining oleo. Bake at 325° for 30 minutes.
Preheat oven to 375°. Cook macaroni; drain. Rinse in cold water. While macaroni is cooking, in medium saucepan, melt margarine. Stir in flour, bouillon and mustard. Gradually stir in milk until mixture thickens slightly. Add cheese; stir until melted. Turn into 8 x 8-inch pan or shallow baking dish. Bake for 20 minutes, or until bubbly.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inches. Sprinkle ham, cheese and onions in plate. Beat remaining ingredients until smooth (15 seconds in blender on high or 1 minute with hand beater). Pour into plate. Bake until golden brown and knife inserted in center comes out clean, 35 to 40 minutes. Cool 5 minutes before serving. Serves 4 to 6.
Cream together all ingredients but Cool Whip. Fold in Cool Whip. Pour in graham cracker crust. Crush beer nuts and sprinkle on top. Freeze.
Let bread thaw several hours, not raised. Grease a 9 x 13-inch pan. Tear one loaf in small pieces and lay in bottom of pan. Melt butter. Add brown sugar, pudding and milk. Pour over and sprinkle with cinnamon, nuts and raisins. Tear the second loaf on top. Let raise and bake at 350° for 20 minutes. When they're done, flip pan over and let them fall out.
Mix first 5 ingredients well, then add eggs. Bake at 325° approximately 40 minutes until inserted toothpick comes out clean.
Brown chicken breasts until done. In glass dish, 13 x 9 x 2-inch, melt butter in microwave. Add chopped onion and broccoli to butter mixture. Simmer in butter for 30 seconds. Add rice, milk and cream of chicken soup. Lay chicken breasts on top of mixture. Scatter broccoli through dish. Add Velveeta cheese on top and cook in microwave for 5 minutes on Medium power or until rice is done.
Mix brown sugar, eggs and butter in a large mixing bowl. Then add rest of the ingredients in the order given.
Simmer 1 to 1 1/2 hours, then remove bay leaves.
Grind cranberries; pour sugar over them and let sit. Dissolve Jell-O in water; let cool until it begins to set, then add the cranberries, pineapple, cherry and nuts. Let set until firm.
In a large covered saucepot, bring broth and barley to a boil over high heat. Reduce heat to low and simmer 30 minutes. Stir in remaining ingredients except tomatoes and mushrooms. Cover and simmer 30 to 40 minutes, stirring occasionally. Add tomatoes and mushrooms; simmer until mushrooms are tender, about 15 minutes. Makes 8 to 10 servings.
Mix all together and pour into an unbaked pie shell. Bake at 300° to 325° for 45 to 55 minutes.
Combine all ingredients in large bowl; mix well. Bake in 350° oven. May bake in a Bundt pan. Bake for 25 to 35 minutes or until done.
Combine sugar, margarine and milk in a 5-quart Dutch oven; bring to rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 238°, stirring constantly, to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into 2 greased 13 x 9-inch pans. Cool; cut into squares. Makes 6 pounds.
Beat egg whites until stiff. Add next 4 ingredients, then crackers and mix well. Bake in slow oven (300° to 325°) for 20 to 25 minutes. Serve with ice cream or Cool Whip.
Beat eggs, whole wheat flour, cottage cheese, Cheddar cheese and salt in large bowl until smooth. Add fresh spinach.
Open and separate biscuits. Cut each biscuit in half. Roll each half in hands until 5 inches long. Dip in evaporated milk, then roll in cheese. Bake at 350° until golden brown.
Cook sugar, syrup and water until syrup is hard when dropped on water (hard crack stage). While syrup is cooking, beat egg whites until very stiff. When syrup has reached hard crack stage, pour slowly over egg whites. Add vanilla, continue beating until very stiff and cool enough to handle. Form into rolls.
Use large pot. Cover cut up chicken and onion with water and cook until tender. Remove chicken and remove from bone when cooled. Add meat back into broth and simmer. Add salt and pepper to taste. With flour in large bowl, add broth to flour slowly until you can mix together with hands to form a ball (should not be sticky). Roll to 1/4-inch thickness. Cut into 3-inch pieces and drop into simmering broth. Simmer until tender. You may add lima beans or potatoes to this recipe also. Broth will thicken as you simmer.
To mashed potatoes, add 1 tablespoon butter or margarine, the beaten egg yolk and salt and pepper to taste; mix well. Push mounds of potato mixture from large spoon onto greased baking sheet. Drizzle with 1 tablespoon melted butter or margarine. Bake at 450° for 10 to 12 minutes. Makes 4 to 6 servings.