HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place spareribs on rack in baking pan. Brown in a 400° oven for 15 minutes. Turn and brown on the other side for 10 or 15 minutes. Drain fat. Put ribs in crock-pot. Combine remaining ingredients and pour over ribs. Cover and cook on low 6 to 8 hours. Makes 5 to 6 servings.
Combine first 3 ingredients (flour, butter and powdered sugar). Pat into a 9 x 13-inch pan. Bake 20 minutes at 350°. Cool. Add sugar to eggs; beat well. Add remaining ingredients and mix well. Pour over baked pastry. Bake 25 minutes at 350°.
In saucepan, melt unsweetened chocolate with shortening. Pour chocolate into mixing bowl. Beat in sugar, eggs and vanilla. Stir in flour, baking powder, salt and nuts. Spread in greased 8-inch square pan. Bake at 350° for 30 to 35 minutes. Cool slightly. Cut into squares.
Combine all ingredients; mix thoroughly and pour into 1 gallon canister of ice cream maker. Pack ice and salt around canister. Process according	to manufacturer's directions. Allow ice cream to harden about 2 hours in freezer or repack canister in ice and salt until serving time. Makes 10 small servings.
Melt butter in a large Dutch oven over med.-high heat. Add onion and next 4 ingredients; saute 5 min. or until tender. Add flour, salt and red pepper. Cook, stirring constantly until caramel colored (about 40 min.). Add next 3 ingredients; cook, stirring constantly, 5 min. or until thick and bubbly. Stir in crawfish; cook 5 min. or until thoroughly heated. Serve with rice. Garnish with chopped chives and ground red pepper, if desired. 2 lbs. frozen cooked crawfish tails, thawed and drained may be substituted for fresh crawfish.
Dissolve jello in 1 cup hot water. Add other ingredients. Fill gallon jug to the top with water. Yield: 1 gallon.
Preheat oven to 475°. Place tenderloin in oven for an hour. Remove. Allow to sit for 10 to 15 minutes; slice. Perfecto. This is medium cooked. If desire more rare, cook 45 minutes. If desire well done, cook 1 hour and 10 minutes.
Brown meat and onion; drain excess grease. When done, add chicken gumbo. Simmer 20 minutes. Place on hamburger bun.
Mix together first 5 ingredients until light and fluffy. Mix dry ingredients together. Combine with first mixture, beat well and stir in nuts. Pour into 2 loaf pans, greased. Bake 1 hour at 350° until done.
Mix together, beat for 2 minutes at medium speed. Bake in greased and floured 12 cup Bundt pan at 350° for 1 hour or until tests done. Cool in pan 10 minutes. Top with Hot Lemon Sauce or Lemon Glaze (recipes follow).
Preheat oven to 350°. Grease a baking sheet. Combine cheeses, basil and chives in a shallow bowl and mix well. Cut breadsticks into strips and brush with olive oil. Coat each breadstick in cheese mixture and twist. Arrange on baking sheet and bake until lightly browned (12 to 14 minutes).
Bring milk, salt, rice and sugar to a boil, stirring constantly. Lower heat, simmer for 1 hour, stirring frequently. Stir half of milk mixture into eggs and return to pan. Cook 5 minutes, stirring constantly.
Cream margarine and sugar together. Add eggs, one at a time; beat well. Add drained pineapple. Add cubed bread. Mix. Bake for 1 hour at 350°. Stir once while baking.
Prepare spaghetti according to directions. Saute vegetables in margarine just until crunchy, beginning with carrots and celery (they take longer), then add remaining vegetables. In 9 x 13-inch Pyrex pan, layer half the spaghetti, dot with half the Ricotta and spread half the vegetable mix on top and half the Mozzarella. Repeat layers. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Let stand 5 minutes before serving. Serves 8 to 10.
Mix all ingredients together in order given. Fill 12 muffin cups. Bake at 400° for 15 to 20 minutes.
Scald 2 cups milk; remove from heat. Add 2 eggs, two 1/4 teaspoons salt and 3 tablespoons sugar. Cool to lukewarm. Soften 2 yeast cakes to the milk mixture; beat thoroughly. Gradually stir in 3 cups flour to make dough that handles easily. Turn onto floured board; knead until smooth, adding more flour if needed. Place dough in greased bowl; brush with 2 tablespoons melted shortening. Cover; let rise in warm place 2 to 3 hours, until doubled. Punch down, knead and shape into loaves. Place loaves in well-greased pans. Brush with melted shortening. Cover; let rise until double in bulk. Bake in hot oven at 375° for about 20 minutes. Reduce heat to 350° and bake about 45 minutes longer. Yields approximately 2 loaves.
Cook carrots until tender and drain. Saute onion in butter. Mix first 7 ingredients. Melt the butter for stuffing and mix. Spread on top of carrot mixture. Bake at 350° until bubbly.
Brown ground beef; drain. Add all ingredients except beans. Cook on medium heat for 2 hours. Add beans and continue to cook until desired thickness.
Add sugar and dry jello and dissolve in boiling water. Add this to frozen strawberries and let stand until thickened to slush. Break cake into small pieces. Layer cake and jello, repeating until all is used up, ending with jello on top. Ice with Cool Whip. You can use small amount of Cool Whip between layers, also. Use a 13 x 9-inch dish or pan. Keep refrigerated.
Mix oats and boiling water; let stand 20 minutes. Mix all ingredients. Bake at 350° for 30 to 35 minutes.
Preheat oven to 425°. Butter casserole. Pour melted butter over the crushed crackers and mix well. Layer in the baking dish 1 can cream-style corn, oysters and cracker crumbs, then 1 can corn, more oysters and crackers. Mix oyster juice, Worcestershire sauce and the cream. Pour over the casserole. Cover with foil and bake for 30 minutes or until it bubbles. Uncover and bake for 30 minutes more.
Mix first 3 items together and add defrosted meatballs. Heat and serve.
Combine sweet potatoes, sugar, salt, eggs, milk, vanilla and 1/2 stick margarine. Pour into 13 x 9-inch baking dish. Combine brown sugar, flour, pecans and 1/3 cup melted margarine. Sprinkle on top of other mixture. Bake at 350° for 40 minutes. May substitute pumpkin in place of sweet potatoes.
Grease 12-cup muffin pan. Preheat oven to 375°. In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add alternately to creamed mixture with milk and vanilla.
Mix all except chicken and heat in microwave until warm. In baking dish, add 1/2 of mixture in bottom of pan. Place chicken in dish, cover with water (paprika on top) and bake covered at 350° for 45 minutes. Remove 3/4 of drippings; put in separate pan and heat over low heat. Thicken with cornstarch. Pour over chicken on plate or use as gravy.
Cook the first 3 ingredients to hard ball stage. Slowly pour over the beaten stiff egg whites. Beat in the vanilla and powdered sugar. Beat until gloss begins to leave. Drop on wax paper.
Mix oats and 1 cup milk. Let stand a few minutes. Add remaining ingredients and stir until well mixed. Heat griddle until water, sprinkled on it, dances across the surface. Pour about 1/4 cup batter on griddle for each pancake. When pancakes have a bubbly surface and slightly dry edges, turn only once to cook the other side.
Skin can be removed. Wet each piece in water before you put in plastic bag. Put ingredients in plastic bag. Add chicken and coat twice. Bake in pan at 350° for 40 minutes plus.
Beat egg yolks. Add rest of ingredients. Fold in stiffly beaten egg whites. Pour into a greased casserole dish. Bake for 40 to 45 minutes at 300°. Yields 6 servings.
Saute onions and celery in a small amount of butter at very low heat until they are transparent. Add this to the cooked rice. Stir in all other ingredients, except slivered almonds, and place in a buttered ovenproof dish. Garnish the top with plenty of the slivered almonds and sprinkle well with paprika. Slip in the oven and bake at 300° for about 20 minutes. Great with any type of baked fish.
Cook chicken in pot of water with onion, carrots & celery till tender. Remove chicken and cool. Tear chicken from bones. Discard skin and bones. Let chicken stock cool. Remove fat from top of broth. Reheat broth along with the chicken, carrots, onion and celery. Add bouillon cubes and bring to boil. Make dumplings by mixing baking mix and milk together. Roll out and cut into squares - add to the boiling broth mixture. Cook 20 minutes. Best served in soup bowls.
Beat softened cream cheese, sugar and 1 tablespoon evaporated milk with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Cut carrots into strips, about 2 cupfuls. Cook until they are tender and drain. Mix all remaining ingredients together in a skillet and heat until well blended. Add carrots and saute them about 10 minutes, stirring so that all the strips are coated with the sauce.
Heat pan with butter. Beat eggs and sugar in large bowl. Dip bread in batter. Sprinkle cinnamon on bread then put in pan and brown on both sides.
Brown and drain ground chuck or deer. Pour meat in a large stock pot. Add remaining ingredients and simmer 2 to 3 hours! Delicious as nachos or right out of the bowl.
Mix cracker crumbs and 1 stick margarine. Press together to form crust in bottom of 13 x 9 x 2-inch dish. Beat thoroughly at high speed the confectioners sugar, 2 sticks margarine and eggs. Spread over crust. Place sliced bananas over this. Mix pineapple, Cool Whip and pecans. Spread over bananas. Top with cherries.
Line pie plate with crescent rolls to make crust. Brown hamburger with onions; drain grease. Add tomato sauce and seasonings. Add green beans and simmer for two minutes.
Do not peel squash. Wash and slice thin. Steam 5 minutes. Drain. Mix squash, tomatoes, onion, salt, pepper, oregano and half of cheese. Place in 1 1/2-quart casserole sprayed with Pam. Top with remainder of cheese and thin bread crumbs. Bake covered in a 350° oven for 30 minutes. Yields 2 servings.
Preheat oven to 350°. Add eggs to sugar and shortening mixture after creamed together. Add milk and flour alternately. Put 1/2 batter in bottom of 9 x 12-inch cake pan. Cover with fruit. Cover with remaining batter. Any kind of fruit may be used. Serve warm with milk and sugar. Bake at 350° for 45 to 55 minutes.
Fry hamburg until brown with onion. Line pie plate with bottom crust. Add hamburg and onion. Slice tomato and put on top of hamburg mixture. Grate zucchini with skin over tomato. Top with grated Cheddar cheese. Put in a 350° oven for 30 to 35 minutes.
Brown hamburger; pour off excess grease. Chop canned tomatoes. Add remaining ingredients. Simmer for 30 minutes. Pour over pasta of your choice.
Put hot water over bread and let stand a short while. Saute onion and celery in oil. Mix all ingredients together. Stuff chicken or turkey or bake in pan.
Crumble cookies and press into a 9 x 13-inch pan. Beat peanut butter, cream cheese, milk and 10x sugar until creamy and pour over crumbled cookies. Spread on Cool Whip. Sprinkle chopped peanuts on top. Freeze overnight. Keep in freezer.
Combine fruits and juice. Add all remaining ingredients. Mix well. Pour into 3 x 5 x 9-inch bread pan. Freeze overnight. Remove from freezer. Break up. Mix in mixer bowl. Return to pan; cover. Freeze until firm. Serves 10.
Divide batter in half and put 1 cup cocoa in half of the batter. Drop by teaspoons on greased cookie sheet. Sprinkle sugar on top. Bake at 375° for 10 minutes.
Layer lettuce, green peas, onion, carrots and bacon bits in order listed, repeating layers, if desired. Mix Miracle Whip and sugar; spread on top. Sprinkle Cheddar cheese over this. Chill 8 hours or overnight. Serves 6 to 8.
Melt margarine in hot potatoes. Add other ingredients and pour in casserole baking dish.
When grits are done, remove from heat and add butter and grated cheese and stir until melted. Add the well beaten eggs. You may also add a few finely chopped green onions if desired. Pour into buttered or sprayed 9 x 13-inch casserole dish and bake at 325° to 350° for 40 to 60 minutes.
Place egg yolks, lemon juice and Tabasco sauce in blender. Melt butter, then slowly pour it into blender while blending other ingredients. Serve over vegetables.
Crumble chips retaining about 10 chips. Cut up tuna and combine with chips. Add about 1 can water to soup and pour over chips and tuna in casserole and top with whole chips. Bake in moderate oven 20 to 30 minutes.
Mix eggs, margarine and sour cream well. Add corns; mix well. Bake at 350° in a greased 8 to 9-inch square pan for 35 minutes.
Mix all ingredients except ginger ale. May be frozen and thawed to a slush. Add ginger ale before serving. Works well with other flavors of Kool-Aid.
Mix gelatin in boiling water and chill until it starts to set. Add crushed pineapple and ice cream and beat well. Blend in walnuts. Chill until firm.
Heat oil, add eggs, mixing constantly while breaking up with fork. Mix eggs, onions, rice and soy sauce. Blend very well and serve hot. Note: Can reheat in oven at 350° for 30 minutes.
Get a pan. Put on there and put it in oven. Cook them. Put plastic bags over them. Cooks about 8 minutes.
Cream butter and 2 cups sugar. Separate eggs. Add yolks to butter and sugar. Beat egg whites and add the 2/3 cup of sugar and beat. Slowly add flour to butter mixture. As mixture gets too thick to beat, add some of the egg whites and milk until all ingredients are used. If margarine and Crisco are used, I add 1 tablespoon of butter flavoring. Preheat oven to 300°. Bake in tube pan 1 1/2 hours.
Preheat oven to 375°. Line a small baking pan with aluminum foil and spray with vegetable cooking spray. Trim off the root ends of the onions but leave the skin intact. Place upright in the prepared pan and bake for 1 1/2 to 2 hours or until very tender. Remove the skins and discard. Top each with melted butter or margarine. Season with salt and pepper and serve piping hot, garnished with parsley sprigs. Serves 4.
Saute onions and bell pepper in margarine. Add shrimp (chopped); saute, then add the can of fried rice. Heat and serve.
In a 3-quart saucepan, combine cocoa and salt. Add sweetened condensed milk; mix well. Over medium heat, slowly stir in water. Heat thoroughly, but do not boil! If desired, serve with marshmallows. Refrigerate any leftovers.
Cut steak across grain into diagonal strips about 3-inches long. Combine butter and soy sauce. Heat oil in a large skillet and brown the meat. Add bouillon mixture and push meat to one side. Add celery, mushrooms and onion; cook and stir for about 4 minutes. Add the spinach and cook about 2 minutes more. Serve over rice.
Boil chicken until done. Strip chicken in bowl. Pour cream of mushroom soup into pan. Pour 1 cup of water in. Stir out lumps. Pour chicken into the pan. Mix together. Warm for 10 minutes. Serve over rice or mashed potatoes.
Pour crumbs over melted margarine. Layer other ingredients. Pour the can of milk over everything. Bake at 350° approximately 30 minutes. Cut into squares while warm.
Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk. Mix on medium speed 2 minutes. Add eggs and vanilla; beat 2 more minutes. Batter will be thin.
Put in bowl in order listed. Do not stir until last item has been added, then mix thoroughly. Bake in 350° oven for 20 to 25 minutes.
Brown meat and drain off fat. Add onion, mix well. Pour into crock-pot and add remaining ingredients. Cook on low for about 7 to 8 hours.
Heat butter. Add flour and mix. Add cream and cook over low heat until thickened. Remove from heat. Add remaining ingredients except cheese. Pour half of the mixture into 1 to 1 1/2-quart buttered casserole. Sprinkle with half of the cheese. Add remaining crab mixture and top with rest of the cheese. Bake at 350° for 20 minutes. Serves 4 to 6. Do not freeze.
Mix all ingredients well and put in greased casserole dish. Cook for 40 minutes at 300°. Just before serving, cover with large marshmallows and return to oven (350°) until lightly browned. Serve hot.
Dissolve jello with hot water and add whipped cream cheese while still hot. Pour juice from oranges over Knox gelatine until dissolved. Then, add to first mixture. Add crushed pineapple and juice. Add mandarin orange slices. Sprinkle top with chopped nuts. Place in refrigerator until firm.
Mix softened cream cheese with pineapple and amount of coconut to your liking (start with 1/4 cup). Add the Cool Whip and mix well. Using a sharp knife, cut anginettes in half "sandwich-style." Spread the Cool Whip mixture on one half and replace the second half to make a sandwich. Be generous; there is plenty of Cool Whip. Chill several hours to soften cookies.
Coat fish with cornmeal, reserving excess. Fry fish in hot oil (370°), 2 to 3 minutes or until golden. Drain on paper towels; keep warm.
Blend bread crumbs, cheese, parsley, salt and pepper. Set aside. Combine melted butter and garlic. Roll each chicken breast half into a firm roll, skewer with a toothpick. Dip chicken into butter mixture, then roll in bread crumb mixture. Arrange in a baking pan or glass casserole dish. Pour lemon juice over chicken and drizzle with any remaining butter. Sprinkle with paprika. Place in a 350° preheated oven and bake for 1 hour. Serves 4.
Mix together. Bake at 325° for 1 hour. Serves 12.
Beat eggs; add oil and sugar. Mix well. Add flour, apples and cinnamon; mix well. Pour into greased and floured 13 x 9 x 2-inch pan. Sprinkle butterscotch chips on top. Bake 55 to 60 minutes at 350°.
Pour 2 cups boiling water over tea bags. Cover and steep 5 min. Remove tea bags. Chill at least 1 hour. Process chilled tea, frozen strawberries, and remaining ingredients in a blender until smooth and slushy. Serve immediately.
Mix salad ingredients together. Add French dressing. Add meat, beans and corn. Toss. Add corn chips just before serving.
Sift together flour, baking powder, sugar and salt. Beat eggs. Stir in milk and oil. Add to dry ingredients and beat to a smooth batter. Drop by tablespoon or pour from a pitcher onto hot, ungreased griddle. Bake until underside is golden brown and bubbles appear over surface. Turn and bake other side. Makes about 20 (3-inch pancakes).
Mix yolks (I use a pastry blender). Mix salad dressing and seasonings with yolks. Fill egg white halves and garnish with paprika.
Boil water and sugar. Mix pineapple juice, orange juice, lemonade and orange Kool-Aid. Add orange sherbet and enough cold water to make a gallon.
Thaw dough. Cover with Handi Wrap so it doesn't dry out until you can roll it out. Grease cookie sheet, rolling pin and dough. Roll dough on cookie sheet until it covers sheet. Spread mushrooms, ham, cheese and pepperoni on 1/2 the dough (add as much as you like). Fold dough over itself and pinch edges closed. Preheat oven to 150°. Turn off and put stromboli in for 1 hour to rise. Then, turn oven on to 350° and bake for 20 to 25 minutes until brown. Remove from oven and butter top. Serve hot! (You can also add other ingredients to inside!)
Saute ground beef. Add onion, garlic powder and tomato sauce. Cook 20 minutes. Mix next 4 ingredients. Shred cheese. Layer ground beef mixture, sour cream mixture, cheese and tortilla chips. Bake at 350° for 1 hour.
Peel and slice apples. Place in buttered baking pan, 9 x 13-inches. Mix cinnamon and sugar and sprinkle over apples. Cream brown sugar and margarine. Add flour and nuts. Pour over thinly sliced apples. Bake at 350° for 30 to 40 minutes.
Heat oven to 400°. Grease square 8 x 8 x 2-inch baking pan. Mix all ingredients until soft dough forms. Spread in pan. Bake for about 25 minutes or until toothpick inserted in center comes out clean. Serve warm.
Cook potatoes until tender, drain. Place in a large bowl. Add milk, salt and 1 Tbsp. butter. Beat until light and fluffy. Fold in egg, sour cream, cottage cheese and onions. Place in a greased 1 - 1/2 quart baking dish. Combine cracker crumbs and remaining butter. Sprinkle over potato mixture. Bake uncovered, at 350° for 20 to 30 minutes or until crumbs are lightly browned.
Grease an 8 by 8 baking dish with the 2 T. melted butter. Mix remaining ingredients. Pour into baking dish and bake at 325 degrees for 25 minutes. Serve immediately.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. In a large bowl, add eggs, sugar, vanilla, baking soda, salt and pineapple; mix well. Add pecans to flour. Add flour mixture and stir until well blended. Pour into prepared pan. Bake for 35 to 40 minutes. Cool. Spread Cream Cheese Frosting over baked cake.
Mix all together except crackers and pour into greased baking dish. Top with Ritz crackers (crushed) and bake for 30 minutes at 350°.
Melt butter and saute onions with Worcestershire sauce and butter. Add meat and cook until done. Add mushrooms, soup and sour cream. Stir and simmer until hot through. Boil noodles as directed on package and drain. Gently stir the noodles into sauce.
Melt butter. Add corn meal, salt, sugar and boiling water. Stir together well in medium large saucepan. Cook until thick. Beat together eggs, milk and flour and stir into mixture in saucepan. Stir well. Melt 2 to 3 tablespoons butter in baking dish. Pour mixture into pan. Bake at 400° for 1 hour.
Pour 1 1/2 cups boiling water over 1 cup of oats. Let stand 20 minutes.
Spray casserole dish with nonstick spray. Mix sausage, bread, cheese, eggs, milk, parsley, dry mustard and salt. Place in dish; cover and let set overnight in the refrigerator. Bake at 350° for 45 minutes.
Place vegetables in a strainer and press out liquid. Transfer to a bowl. Stir in flour and wheat germ. In another bowl, mix together eggs, garlic and soy sauce; add to veggies. (If mixture is watery, add additional flour or matzo meal.) Heat enough oil to cover surface of a large, heavy skillet. When hot, drop veggie mixture by soup spoonfuls into the pan. Cook over medium heat until brown and crisp, about 10 minutes. Turn and brown the other side. Serve hot with additional soy sauce to taste. Makes 8 pancakes.
Heat soup with cream cheese; stir until dissolved, not boiled. Remove from heat. Add gelatin and water. Mix well the celery, onion and Miracle Whip, then add shrimp. Put in mold to set for 2 to 4 hours.
Boil sugar, milk, butter and marshmallow cream, stirring constantly until dissolved and starts to boil at side. Take off stove and add chocolate chips and walnuts. Cool slightly and butter hands. Shape into eggs. Cover with Hershey's chocolate.
Mix sauerkraut, chopped green pepper, celery, onion, pimiento and carrots. In saucepan, combine sugar, vinegar and sauerkraut liquid. Boil over medium heat for 2 minutes. Remove from heat and pour over vegetable mixture, mixing well. Cover and refrigerate at least overnight. Makes 2 quarts.
Mix pineapple juice, flour, eggs and sugar and cook until thickened; cool. Add macaroni, pineapple, whipped cream and cooked mixture when cooled all together. Add cherries for color (optional).
In a 2-quart nonmetal container, combine all ingredients. Mix well. Cover and freeze. To serve as snow cones, scoop frozen mixture into 5 ounce drink cups or spoon into dessert dishes. Yields 14 (1/2 cup).
Brown beef, onion and seasoning. Pour into casserole dish and top with beans, then Tater Tots. Mix milk and soup together and pour over top of all. Bake at 325° for 1 1/2 hours. Can sprinkle with cheese, if desired.
Pour 1 cup boiling water over 1 box chopped dates. Add 1teaspoon soda and let stand while above is mixed in usual manner. Add all together. Pour into a 9 x 12-inch pan. Bake at 350° for about 35 minutes.
Combine olive oil, garlic, thyme and lemon juice. Marinate pork chops in mixture for at least 1 hour. Grill pork chops over medium coals for 25 to 30 minutes or until no pink remains. Turn chops several times and baste during the last 5 minutes of cooking time with marinade. Yield: 6 servings.
Layer ingredients in bowl in order listed. Refrigerate overnight or 5 to 6 hours. Toss before serving.
In a mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs one at a time, mixing well after each egg. Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour (1/4 cup) with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-inch fluted tube pan. Bake at 350° for 60 to 65 minutes or until tests done. Let stand 5 minutes before removing from pan. Dust with confectioners sugar. Tastes best when made the night before.