HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans in 6 cups water overnight, then rinse well. Drain. Place beans in crock-pot (high) for 10 to 12 hours until quite soft. Cook also with 3 cloves of the garlic, 5 cups of water, onion and Mexican seasoning mix. When done, place beans in food processor (use a slotted spoon so most of broth is left in crock-pot). Blend with lemon, remaining 3 cloves garlic, white miso, olive oil, cayenne and tahini. Add more broth little by little as needed to make a smooth paste. You can find miso and tahini at health food markets. This makes great sandwiches with mayo, avocado, sprouts and grated carrots.
Place first 3 ingredients in medium-large saucepan. Bring to a boil until slow rolling boil is maintained for 5 minutes. Remove from heat. Place popped popcorn in large roaster pan. Slowly drizzle syrup over popcorn (and peanuts, if chosen). Bake in slow oven at 250° for 1 hour and 15 minutes. (Stir the mixture every 15 minutes through baking time.) Cool and enjoy!
Rub saucepan with garlic, then discard clove. Heat wine, adding cheese slowly. When cheese melts, add Kirsch. Stir in figure 8 pattern. Add cornstarch. Stir until thickened. Serve with cubed French bread.
Fry onion, celery, peppers and olives in a liberal amount of shortening--Mom uses butter--until celery is rather soft. Season with salt and pepper. Crumble bread and pour drippings from the bird on bread. Mom uses chicken bouillon cubes. Add mixture and mix. Moisten well and season to taste. Place in oven in greased baking dish 'till browned. 350 degrees about 45 minutes to an hour.
Add 3 cups of hot water to large boiler. Place 6 to 8 noodles in boiling water with teaspoon of butter. Cook approximately 20 to 25 minutes and drain. While noodles cook, brown ground beef; drain well. Add sauce to ground beef and simmer 10 minutes.
Dissolve salt and sugar with jello and boiling water. Stir cream and mayo into cooled jello. Add mashed cottage cheese and all other ingredients. May add pimento or small amount of red pepper for color. If doubling recipe, use less mayonnaise.
Saute onion, celery and mushrooms in oleo. Put cooked rice into a mixing bowl; add all ingredients and mix.
Combine first 6 ingredients. Cook on medium heat until thick, stirring often. Bake pie crust as directed. Slice strawberries into crust. Sprinkle with 1 tablespoon sugar. Pour mixture over strawberries. Top with Cool Whip. Delicious!
In large, screw-top jar, combine tomato sauce, olive oil, orange juice, vinegar, oregano, salt, peppercorns and garlic. Cover and shake vigorously to blend.
Preheat oven to 350°. Combine first 4 ingredients in a large bowl. Combine flour and next 3 ingredients; stir into sugar mixture. Fold in chopped Snickers. Spoon into a greased and floured 13 x 9-inch pan; sprinkle with chopped Hershey bars. Bake for 30 to 35 minutes. Cool and cut into squares. Yields 2 dozen squares.
Combine water, sugar and cornstarch in pan. Mix until smooth and cook over medium heat, stirring constantly until mixture comes to a boil. Cook 2 minutes or until mixture is clear and thick. Add Jell-O. Stir until dissolved. Put while hot over berries. Pour into baked pie shell; chill until set.
Preheat oven to 425°. Combine all filling ingredients and pour into pie shell. Bake for 15 minutes. Reduce temperature to 350° and bake for 45 minutes or until knife inserted comes out clean.
Get a bowl of hot water on stove and then put macaroni in and wait until it starts boiling on 9°. Put cheese in and stir before it boils then get macaroni out and enjoy.
Mix all ingredients and refrigerate overnight. Form dough into balls. Place on cookie sheet and press down with glass dipped in sugar. Bake for 10 to 12 minutes at 350°.
Preheat oven to 375°. Grease pizza pan. Mix pizza crust mix together according to directions. Cook ground beef and drain. Spread dough in pizza pan. Add sauce, meat, cheese and any other topping you may like. Finally you fold outside of pizza into middle. Place in oven for 30 minutes or until middle is done.
Cut cucumbers into large pieces; soak in 2 gallons of water and 2 cups of household lime for 24 hours. Wash in clear water and then soak in clear water for 4 hours. Mix remaining ingredients and let cucumbers stand in this mixture overnight. Then boil hard for 40 minutes. Pack in hot jars and process for 15 minutes in boiling water bath.
Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13 x 9 x 2-inch baking dish; set aside. Sprinkle pork chops with pepper and place over rice mixture. Cover and bake at 350° for 1 hour. Uncover. Combine soup and milk and pour over casserole. Bake 15 minutes or until thoroughly heated.
Sprinkle chicken tenders (or any part of chicken) with Creole seasoning. Brown in 2 tablespoons butter. Remove and set aside. In same skillet, brown sausage and vegetables until vegetables are tender. Cook Rice-A-Roni according to directions. Combine the cooked Rice-A-Roni and sausage mixture. Add the Mexicorn and the soups. Stir in 1 cup of cheese. Pour this mixture into a casserole dish. Place the chicken pieces on top of the casserole. Bake at 350° for 25 to 30 minutes.
Cut steak into small strips. Brown in	grease	or oil. Add to	steak the onion and green pepper, also in strips. Brown with steak. Turn skillet down to 300° and add beef broth and onion soup mix. Let simmer until steak is tender, approximately 30 minutes. If desired, thicken steak and broth mixture. Serve over rice or noodles.
Combine egg, confectioners sugar, butter and vanilla. Beat for 20 minutes. Line 9 x 13-inch baking dish with vanilla wafers; cover with sliced bananas. Pour egg mixture over all. Spread layer of crushed pineapple, then Cool Whip. Top with cherries and nuts. Cool until firm.
Brown sausage; crumble bread in bottom of baking dish. Beat other ingredients together; pour over bread and sausage. Put grated cheese on top of mixture. Refrigerate overnight. Bake at 325° for 30 to 45 minutes. Serve hot. Great for brunch.
Preheat oven to 350°. Lightly grease 10-inch quiche dish or pie plate. Layer crabmeat, asparagus and onion in prepared pie plate. Top with cheeses. Season with pepper. Combine flour, baking powder and salt in large bowl. With pastry blender or 2 knives, cut in butter. Add milk and eggs; stir until blended. Pour over vegetables and cheeses. Bake about 30 minutes or until filling is puffed and knife inserted near center comes out clean. Serve hot. Makes 6 servings.
Combine all ingredients except roast. Makes enough to marinate about 4 pounds of meat. Marinate 2 to 3 hours at room temperature. If you run out of sauce to cover while cooking, use Wish-Bone garlic dressing. Cook roast on grill 20 minutes per pound. Keep basting with marinade sauce while cooking.
Combine fat, beef and onion in skillet. Cook until beef is brown; drain. Add salt and pepper. Stir in catsup and tomato sauce; heat thoroughly. Turn into 8-inch square (1 1/2-quart) casserole dish. Cut cheese into strips; spread over meat. Top with biscuits. Bake at 425° for 20 to 25 minutes, or until biscuits are brown.
Combine mixes, oil and water. Beat 4 minutes. Add eggs, one at a time. Bake in oblong pan at 350° for 45 minutes.
Stir-fry beef, garlic, sugar and salt in hot oil. Stir in sake and soy sauce; cook, covered, 2 to 3 minutes. Remove meat and set aside. Add broccoli and 3/4 cup water to skillet (or wok). Bring to boiling; stir and then cook, covered, 2 to 5 minutes more. Add meat. Combine cornstarch and 1/2 cup cold water. Pour into center of mixture. Cook and stir 2 to 3 minutes or until thick and bubbly. Serve with hot cooked rice. Serves 4.
Mix first 3 ingredients together. Pour over chicken breasts in 9 x 13-inch pan and marinate for 24 hours. Bake at 350° for 1 1/2 hours. Cover for first hour, then uncover last half hour.
Grease casserole. Cook squash and onions together. Add butter. Mix in pimento, soup, sour cream and stuffing mix, reserving enough stuffing mix to garnish top.
Combine and mix all ingredients except pecans and chocolate chips. When other ingredients are mixed well, add pecans and chocolate chips and blend with a spoon. Pour into pie shell and bake at 350° for 45 minutes. If you double the recipe, it will make 3 pies.
Mix all ingredients together and bake in a well-greased pan for 35 minutes at 400°. Freezes well.
Melt oleo in large skillet or large round pan (10 to 12 inches). Stir in brown sugar until it melts. Remove from fire. Add drained pineapple slices (reserve juice) and arrange with cherries and pecan halves. Mix cake batter according to directions substituting pineapple juice for water. Pour over mixture in pan and bake according to cake mix directions. Let stand 3 minutes. Turn upside down on serving plate.
Mix cake mix, eggs, mandarin oranges with juice and cooking oil. Bake 3 layers for 25 minutes at 350°; cool layers. Frost with a mixture of pineapple, pudding mix and Cool Whip. Refrigerate.
Brown beef, onions, pepper and garlic. Drain off fat. Stir in rest of ingredients, simmer for 30 minutes. Serves 6.
Mix butter, sugar, salt and vanilla. Work in flour. The last bit of flour may be worked in with hands. Add nuts. Chill dough.
Heat oven to 375°. Lightly grease a cookie sheet. Sift flour, baking powder, soda and salt. Mix shortening, peanut butter, sugars and egg until well mixed. Add vanilla. Stir in flour mixture. Chill dough; roll into balls about the size of a quarter. Place on cookie sheet; flatten with a fork dipped in flour, making a crisscross design. Bake for 10 to 12 minutes. Makes about 3 dozen cookies.
Mix white cake mix by directions, adding 1 cup coconut to cake mix. Cover bottom of 9 x 13-inch cake pan with chopped nuts. Pour cake mixture over nuts and bake per directions on cake box. Take baked cake from oven. While slightly warm, poke deep holes all over cake. Pour 1 can Coco Lopez into all the cake holes, then pour 1 can Eagle Brand milk into cake holes. Separate cake from edge of pan with knife and add both milk and Coco Lopez here as well. Cover and place in refrigerator. When completely cooled, cover with Cool Whip. Cake is best served after it has been refrigerated for 2 to 3 hours.
In 2-quart saucepan over medium heat, in hot butter, cook carrots and onion until tender, stirring often. Add water, soup mix and rice. Heat to boiling. Reduce heat to low. Cover; cook 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Stir in cheese. Makes 4 servings.
Place pineapple in dish. Mix cheese, sugar and flour. Spread over pineapple. Cover with melted margarine. Sprinkle crumbs. Bake 20 minutes at 350° or 325°.
Mix all together. Roll out and cut. Place on cookie sheet; brush with butter. Bake at 450°. Makes 31 biscuits.
Cube potatoes. Cut cabbage; slice onions. Saute onions in margarine until clear. Brown cubed meat and add to onions. Add cubed potatoes and cut cabbage. Steam all together. Add dried red peppers last for crispiness. Season as desired. When using smoked sausage, no other seasoning should be needed. Cooks in about 30 to 40 minutes (1 dish meal). Serve with bread sticks.
Preheat oven to 350°. Heat oil in Dutch oven or other ovenproof container. Saute celery, onion, carrot, mushrooms and green pepper until onion is transparent. Add remaining ingredients, except cheese. Let simmer 5 minutes. Remove bay leaf. Sprinkle with cheese. Bake 20 minutes. Serve immediately.
Grease 2 quart casserole dish, layer as above and bake 3 hours at 300 degrees.
Saute for 3 minutes in 3 tablespoons butter, onion, celery and green peppers. Mix with other ingredients. Put in casserole dish and cover with crushed crackers that have been mixed with the 1/2 cup oleo. Bake 30 to 40 minutes at 350°.
Combine beef with flour and brown slightly in fat. Add tomato sauce, catsup, salt and pepper. Put into an 8 or 9-inch square pan and top with cheese and biscuits. Bake in a 425° oven for about 15 minutes.
To make crust, press macaroons on bottom and sides of a greased spring-form pan. Set aside until ready to fill with batter.
Cut the pork into 1-inch squares. Brown the pork in 2 tablespoons oil, stirring frequently, for 15 minutes. Combine 1 envelope brown gravy mix, 3/4 cup water, 1/4 cup honey, the soy sauce, red wine vinegar, ginger and garlic salt. Add to the skillet. Cover and cook for 20 minutes. Add carrots and cook for 15 minutes more. Add the green pepper and onion; cook for 10 minutes. Serve over rice. (Very sweet and tender.)
Mix first 4 ingredients together and put in casserole dish. Put Ritz crackers on top and melted margarine on top of crackers. Bake 20 minutes at 375°.
Place zucchini slices in a buttered, oblong casserole dish. Place tomatoes, green pepper and onion between zucchini slices. Sprinkle salt, Beau Monde seasoning, pepper, cheese and sugar on top. Drizzle butter evenly over the top. Bake, uncovered, at 350° for 45 minutes to 1 hour. Yields 6 servings.
Beat eggs. Add milk, flour and sugar, mixing well. Dip bread into mixture, coating both sides. Cook on griddle until brown on both sides. Serve with syrup or powdered sugar.
Mix cake mix, melted margarine and egg; pat into 9 x 13 pan. Bake 20 minutes at 350°. Put marshmallows over crust. Mix peanut butter chips, syrup and 1/4 cup margarine together and microwave 2 minutes. Pour over marshmallows. Press in salted peanuts.
Mix sugar, cocoa, milk and butter. Cook until butter melts and bring to a rolling boil. Cook for 1 minute. Remove from heat and add peanut butter, oats and vanilla. Spoon on wax paper. Nuts may be added.
Preheat oven to 350°. Grease and flour two 8-inch round cake pans. Combine flour, salt and soda; set aside. Beat eggs in large mixing bowl. Add oil, sugar, gelatin and buttermilk; stir vigorously until well-blended. Add flour mixture and blend well.
Mix pudding with mixer as directed. Fold in Cool Whip. Butter a 13 x 9 x 2-inch pan. Cover bottom with a layer of graham crackers. Add a layer of pudding mixture. Add another layer of graham crackers. Add the rest of the pudding mixture. Add a final layer of graham crackers on top.
Mix cream cheese, pineapple and sugar. Spread over brownie. Spread strawberries and bananas over pizza. Sprinkle with nuts and drizzle chocolate topping over pizza.
Cook noodles; drain and combine with tuna, mayonnaise, vegetables and salt. Blend soup and milk; heat and stir in cheese until melted. Add to noodles. Pour in 1 1/2-quart casserole dish; top with almonds. Bake at 425° for 30 minutes.
In a 3 qt microwave safe bowl, cook sugar, syrup and hot water for 12 minutes and 30 seconds on high until a fine thread is formed when dripping mixture from a spoon.
Cream the cream cheese and sugar in a large bowl. Fix Dream Whip according to directions on package. Combine both mixtures in a large bowl and beat for 3 to 4 minutes, adding vanilla. Put cream mixture in crust. Top with pie filling and let chill before serving.
Make chocolate cake according to directions in a 13 x 9-inch pan. Cool. Crumble cake with a fork. Make pudding according to directions. Thaw Cool Whip. Crush candy bars. Layer in trifle bowl or other tall glass container 1/2 of cake mix, 1/2 of pudding, 1/2 of Cool Whip. Sprinkle with 1/2 of the crumbled candy bars. Repeat another layer with other half of ingredients.
Prepare the turkey as for baking. Do not fry the heart, liver or gizzard as they become too hard to eat. Chop the bell peppers into small pieces. Put them in a blender with 3 tablespoons of water and liquify. Melt the butter and oleo in a saucepan. Strain the liquified bell peppers through a fine strainer or a paper towel into the pan with melted butter and oleo. Strain the Italian dressing like the peppers into the pan. Add the 1 teaspoon salt, 1 teaspoon mustard, hot sauce, Worcestershire sauce and the bottle of onion juice to the pan. Bring the mixture to a slight boil. Let cool a bit (until you can handle).
Bake cake according to directions in a 9 x 13-inch pan. While still warm, pierce cake every 1 1/2 inches with wooden spoon handle. Boil sugar and milk together for 1 minute. Pour in holes and	over cake. Cool. Spread Cool Whip over cake and sprinkle thawed coconut on top. Chill overnight.
Melt butter in saucepan. Saute onion, celery and green pepper until soft, about 5 minutes. Stir in garlic. Fry about 5 more minutes. Remove pan from direct heat and slowly stir in flour. Add parsley, bay leaves, salt, cayenne and tomatoes. Simmer 15 minutes. Add shrimp; cover and simmer 30 minutes. Serve over cooked, fluffy rice. Serves 4 to 6.
Cook, cool and drain broccoli. Mix remaining ingredients. Fold in broccoli. Sprinkle with buttered bread crumbs. Bake at 350° for 25 minutes.
Arrange in layers, in the order given, in a 2 1/2-quart casserole. Bake, uncovered, at 350° for 1 to 1 1/2 hours.
Sift together flour, baking powder, salt and baking soda. Mash bananas with a fork and add lemon juice. Cream shortening and sugar well, until light. Add sifted ingredients and milk alternately. Add bananas and nuts. Pour into 2 or 3 greased pans. Bake at 350° for 1 hour. Makes 2 loaves.
Mix together. Fry in oil. Glaze with mixture of powdered sugar and water.
Mix cheese and Miracle Whip until creamed. Then mix in bacon, Parmesan and onion.
Take round steak, put in egg and milk mixture and let soak for a while. Put bread crumbs on paper or plate. Add salt, pepper, garlic powder and Italian seasoning. Put cut pieces of steak into bread crumb mixture, about one teaspoon each of seasoning. After breading, let dry for 15 minutes. Heat skillet; add 1/4 cup of oil to hot pan. Cook on medium until preferred doneness. Very good.
Mix margarine, canned milk, sugar and cocoa in saucepan and boil for 2 minutes. Remove from stove and add oatmeal, peanut butter and vanilla. Mix well and drop by teaspoonfuls on wax paper to cool.
Core apples and cut into bite sizes. Combine apples chunks with Cool Whip, slivers of Snickers bars and drained crushed pineapple. Chill until ready to serve. Makes many servings.
If you have Tiara pans, cook in them. If using regular layer cake pans, cut out circle 1-inch in from the edge of cake layer and at least 1/2-inch deep.
Blend oil and vinegar. Add salt, garlic salt and pepper. Stir. Mix with olives, green chiles, tomatoes, onions anad avocados. Chill for several hours for flavors to mix. Serve cold with tortilla chips. Very good!
Toss together popcorn, nuts, apricots and raisins. Blend syrup, brown sugar and salt. Pour over popcorn mix; toss lightly until evenly coated. Put on buttered jelly roll pan. Heat in 250° oven for 30 minutes. Stir occasionally.
Line 9-inch pie plate with pastry. Prick bottom of pastry with fork. Bake in 450° oven 5 minutes. Remove from oven; sprinkle with 2 tablespoons Parmesan cheese. Layer 1/2 the broccoli over Parmesan cheese. Continue with layers of 1/2 Swiss cheese and onions; repeat with remaining broccoli, Swiss cheese and onions. Beat eggs. Add chicken broth, cream, salt and Tabasco; mix well. Pour over broccoli mixture in pastry shell. Sprinkle with remaining 2 tablespoons of Parmesan cheese. Bake 10 minutes at 450°. Reduce heat to 325°; bake 20 to 25 minutes longer or until knife inserted in center of pie comes out clean. Let stand 5 to 10 minutes before cutting.
Melt marshmallows in cream. Add all ingredients to cream mixture. Pack in cracker box (lined with wax paper) and chill.
Crumble corn bread; add salt, pepper, onion, tomatoes, green pepper, celery and bacon. Add only enough dressing to moisten. This recipe is good with most everything, but especially good with beans and vegetables.
Mix all the ingredients. Beat until smooth. Can be baked in an iron skillet. Place 1 tablespoon of oil in skillet and heat. Then pour in corn bread mixture. Bake at 400° for 20 minutes.
Melt the butter in a 3-quart saucepan over moderate heat. Reduce the heat to low; add the onion and carrot and cook, covered, for about 5 minutes or until the onion is soft. Stir in the flour and cook 3 or 4 more minutes. Gradually add the chicken broth, stirring constantly. Stir in the mustard and paprika.
Cream shortening and peanut butter. Add sugars, blend. Add beaten egg, then dry ingredients. Drop by spoonfuls on greased cookie sheet. Flatten with fork. Bake at 350° for 12 to 15 minutes. Makes 60 small cookies.
Mix salt with cabbage; let stand for 1 hour. Squeeze out excess water. Add carrot, pepper and celery.
Put all ingredients except water in a bowl. Mix two minutes. Add hot water and beat two minutes more. Pour into greased 13 x 9-inch pan; bake at 350° for 45 minutes. Or pour into 2 (9-inch) cake pans; bake at 350° for 30 to 35 minutes.
Boil chicken breast; bone and tear into small bite-size pieces (set aside). Set aside 2 cups of chicken broth. Melt 1/2 stick margarine; coat the croutons of stuffing mix with the melted margarine. Divide in one-half; set aside. Add the vegetable seasoning packet to 1/2 cup chicken broth and boil 5 minutes; set aside. Blend together the cream of chicken soup and sour cream (do not beat). Set aside.
Mix pudding, sugar, milk and margarine together in a medium heavy saucepan. Stir until smooth. Cook and stir to a rolling boil. Boil an additional 3 minutes. Remove from heat. Stir in nuts. Beat until candy loses its gloss. Pour into buttered pan. When cooled and hardened, cut into squares.
In a 9 x 13-inch baking pan, line with heavy-duty foil, leaving enough foil in center to seal. Place pork chops in bottom of pan. Pour cream of mushroom soup over the pork chops; sprinkle with salt and pepper and pour water over soup. Cut margarine into small pieces and place on top of the soup. Sprinkle with cheese and seal. Bake 45 minutes at 350°.
Lightly fry onion and pepper in small amount of cooking oil. Stir in ground beef and cook until meat loses red color. Mix with other ingredients and bake for 30 minutes or until light brown on top in 375° oven.
Put broccoli in baking dish. Place chicken over broccoli. Mix mayonnaise, curry, soup and cream. Pour over chicken. Add cheese and bread crumbs. Bake at 350° for 25 minutes or until hot.
Melt butter in saucepan; add brown sugar when melted. Do not cook. Stir in sugar well. Take off stove burner; add well beaten eggs, stirred in lightly. Then add flour, nuts and vanilla. Pour mixture in well-greased and floured pan. Bake at 350° for 18 minutes. Cut in squares. Makes 2 dozen.
Combine all ingredients. Raise once; shape (two hours first, one hour second). Bake at 350° for 20 to 30 minutes.
Cream butter and cheese. Add flour, sifted with baking powder. Mix thoroughly. Roll out thin and cut with small glass. Fill center with solo filling. Bake in 350° oven for 15 to 20 minutes to a light brown.
Mix all ingredients. Pour into a greased 8 x 8 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Let cool and cut.
Combine sugar and flour. Add egg; mix thoroughly. Add butter, vinegar and water; mix thoroughly. Cook over hot water, stirring constantly, until thick and smooth. Cool. Dip bananas in cool dressing and roll in nuts. Yields 6 to 8 servings.
Let sausage get to room temperature. Mix all ingredients with hands until it is all mixed thoroughly. Roll into bite-size balls. Put on cookie sheet and freeze. After freezing, put in plastic bags. Can be kept in freezer indefinitely. When ready to use, take from freezer and place on cookie sheet. Cook immediately in 350° oven for about 15 to 20 minutes.
Combine all ingredients except oil. Mix well. Drop by tablespoons into 1/8-inch of hot oil. Flatten patties to 1/4-inch thickness. Cook until golden brown.
Blend together shortening, eggs, vanilla, brown sugar and sugar. Then add sifted flour, salt, baking soda, cinnamon and nutmeg. When all mixed together, put uncooked oatmeal in. Bake at 350° about 8 to 10 minutes.
Scatter pecan halves in prepared tart shell. Bring sugar and corn syrup to a rolling boil. Remove from heat; stir in butter and finely-cut chocolate. Beat eggs. Pour syrup mixture slowly into eggs, whipping constantly. Pour filling over pecans, making sure that they are well-covered with filling. Bake at 350° for about 40 minutes, until filling is set, and a table knife inserted into center comes out clean.
Wash chicken pieces and pat dry. Combine soup, dressing and jelly; mix well. Heat to melt jelly. Place chicken pieces in uncovered baking dish; spoon sauce over chicken pieces. Bake for 1 hour at 375°. (The remaining sauce can be kept refrigerated for about 2 weeks.)