HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain beans. Place in large bowl. Add peppers and onions. Blend other ingredients. Pour over beans, stir, cover and refrigerate overnight.
Combine sugar and water in a saucepan or pot. Boil for 1 minute. Let cool. Add red food coloring.
Cook squash and onions in salt water until tender, 12 to 15 minutes. Drain well. Add next 5 ingredients. Melt 3/4 stick of butter in frying pan. Add stuffing and mix well. Add all the stuffing mixture (except enough to sprinkle over top of casserole) to the squash mixture. Mix well. Pour into well-greased baking dish and sprinkle stuffing mix over top. Bake at 350° for 30 to 35 minutes. Makes 8 servings.
Brown chuck in oil. Remove from skillet. Brown onion, garlic, green pepper and jalapeno pepper. Stir in beef, tomatoes, beer and spices. Heat to boiling over medium-high. Reduce to low. Cover and simmer for 2 to 4 hours. Uncover and cook 1 hour. Add water if necessary. Stir in kidney beans. Heat 1/2 hour. Serve with grated cheese.
Wash chickens and rub with lemon juice, salt and pepper. Cut chicken livers in half and place in bowl. Add cheese, garlic, olive oil, lemon juice and seasonings. Let stand to marinate for 1 hour. Then stuff chickens and secure firmly with skewers. Arrange in baking pan and brush with melted butter. Add water to pan and bake at 375°, basting and turning chickens frequently until tender and browned. Serves 6 to 8.
Cut beef steak into 1/4-inch strips. Cut each strip into 1-inch pieces. Combine garlic and 1 tablespoon oil. Stir into beef and reserve. Saute onion in remaining oil, in large saucepan. Cook 3 minutes. Sprinkle with basil and pepper, cook and stir one minute. Add tomatoes, beef broth and zucchini. Bring to a boil, cover; reduce heat and simmer 15 minutes. Meanwhile, heat large nonstick skillet over medium high heat. Cook and stir beef 1 to 2 minutes. Add to sauce. Stir 2 teaspoons cornstarch dissolved in 2 tablespoons water into stew and cook until slightly thickened, about 2 minutes. Serve with grated cheese. Makes 4 servings.
In a large bowl, mix chopped cauliflower, lettuce and onion; fry or microwave bacon until crisp, then drain on paper towel. Break in small pieces. Mix all together; add dash of salt and mix in mayonnaise. You might need to add a little extra mayonnaise. Put in refrigerator.
Boil chicken until tender. Add seasonings. Tear off pieces of the biscuits and drop them into the pot. Cook until dumplings are done.
Melt chocolate and milk in saucepan on low heat. Remove from heat; add other ingredients. Chill 2 hours; cut into squares.
Saute chopped onion and celery in butter until tender. Add flour to onion and celery. Slowly add chicken broth and milk. Cook to smooth paste, stirring constantly. Add chicken and salt.
Mix corn and cracker meal. Beat egg separately. Stir in, then add cheese and milk. Add salt and pepper to taste. Put in oven with butter diced on top. Bake for 35 minutes in a fast oven. Can be prepared in advance.
Mix all ingredients in order given. Grease miniature muffin pans and heat slightly before filling 2/3 full with batter. Bake at 300° for approximately 30 minutes. Loosen edges with knife blade for easier removal. Makes 24 muffins.
Preheat oven to 325°. In a medium bowl, combine margarine, brown sugar, applesauce and vanilla. Stir by hand. Add oats, raisins, cinnamon and baking powder; mix well. Pour batter into a greased 13 x 9-inch baking pan. Bake for 30 minutes or until edges are golden brown. Let cool and cut into bars. Makes 24 squares.
Brown meat and onions; drain and add chili mix according to directions. Add tomatoes and simmer while rice cooks. Line bottom of dish with rice. Spread meat mixture on top. After mixing cheese soup with milk, pour over meat. Bake at 350° for 20 minutes.
Brown hamburger until done; drain. Layer in 2-quart casserole, 1/2 meat, 1/2 green beans, 1/2 of potato slices, 1/2 of vegetables and 1/2 of cream of mushroom soup. Repeat once, ending with soup. Bake 1 hour in 325° oven. Serves 6.
Put cranberries and apples through food grinder. Quarter oranges and lemon and grind. Add sugar and blend. Chill. This relish will keep in refrigerator for several weeks.
Cream butter and sugars thoroughly. Add eggs and vanilla and beat until fluffy. Add sifted dry ingredients alternately with sour milk and bananas; beat well. Fold in nuts. Bake in a 6 1/2 x 10 1/2-inch pan, which has been lined with wax paper (buttered). Bake at 350° for 50 minutes. (Do not ice.)
Combine corn meal, milk, egg and onion. Drop by spoonfuls into hot fat, heated to 375°, frying only a few at a time. Makes 2 dozen.
In a large skillet, cook the sugar and fat for 2 minutes. Add the onion; cook until slightly colored. Add the balance of the ingredients except flour and water. Cook for 15 minutes and stir in flour and water. Continue cooking for 30 to 40 minutes more. Add more liquid if necessary or if too much liquid, simmer with lid off. Serve either warm or cold. Tastes even better the second day. Makes 8 to 10 servings.
Mix milk and pudding until pudding starts to get thick. Add sour cream. Mix well, stir in whipping cream. Layer bananas and wafers, then pudding until last layer is pudding on top.
Salt and pepper ribs. Cover with onion slices. Mix rest of ingredients and pour on ribs. Cover and bake at 350° for 1 1/2 to 2 hours. Remove cover the last 20 minutes.
Cut up chicken. Dredge chicken in a mixture of salt, pepper, Nature's Seasons blend and flour. In another bowl, beat egg and milk together. Dip chicken in this, then roll again in flour mixture. Fry over medium heat in deep oil until golden brown.
Cream sugar and margarine; stir in milk a little at a time. Blend in vanilla and salt. Mixture may be slightly dry. Coat each cherry with mixture. Melt chocolate and paraffin in top of a double boiler. Dip cherries in chocolate, then place on wax paper. Make a few days before serving so cherries will be moist inside.
Combine ingredients above. Mix for 5 minutes on high speed. Line cupcake liners with vanilla wafers. Pour batter 2/3 full. Bake at 350° for 15 to 18 minutes. Let cool, then top with desired pie filling.
Preheat oven to 350°. Combine apples and sugar; set aside. In a large mixing bowl, mix eggs, oil and vanilla; then beat 1 minute at medium speed. Add combined dry ingredients, alternating with apple mixture. Stir in walnuts. Bake in a greased and floured 13 x 9 x 2-inch pan at 350° for 45 to 50 minutes, until cake tests done with a toothpick. Do not underbake.
Cream butter; add sugar. Add eggs, one at a time, beating well after each. Add crumbs alternately with milk. Add coconut, nuts and vanilla. Pour in well greased and floured tube pan. Bake at 275° for 2 hours. Invert pan to cool.
Peel and boil potatoes. Drain and mash lightly. Put clams in pot and heat. Add potatoes and seasonings. Let simmer. Heat milk. Add clam mixture. Add butter.
When cake has cooled completely, trim brown crust and remove from pan. Cut cake into 3 layers using thin serrated knife. Prepare whipped topping as package directs, using skim milk. Stir in yogurt, 1/2 the strawberries and the food color. Spread 1/3 of the whipped topping between each layer and on top of cake. Top with remaining strawberries.
Brown ground beef, along with chopped small onion; drain. In crock-pot, put spaghetti sauce, tomatoes and ground beef. Add remaining ingredients; stir well. Cook on low for 8 to 10 hours. Serve over 1 pound cooked spaghetti or vermicelli or 1 pound of your favorite pasta, cooked and drained.
In a 9-inch spring-form pan, dust with graham cracker crumbs. Sieve the cottage cheese into a mixing bowl. Add cream cheese. With mixer at high speed, beat until smooth and creamy. Beat in sugar. Add eggs. With mixer at low speed, beat in next 3 ingredients. Beat in margarine and sour cream until smooth. Pour into pan. Bake in a 325° oven for 70 minutes or until firm around edge. Turn off oven. Let cake stand in oven about 70 minutes or until firm in center. Remove and chill.
Combine and blend flour and sugar; layer 1/2 of apples in a shallow 2-quart baking dish. Cover with 1/2 carrots. Sprinkle with a small amount of flour and sugar mixture. Dot with margarine. Repeat layers. Pour orange juice over all. Bake at 350° for 45 minutes.
For dressing, in a 1-cup measure, combine buttermilk, mayonnaise or salad dressing, sugar and curry powder. Cover and chill in freezer while preparing salad.
Drain asparagus and place in a layer in the bottom of a greased casserole dish. Follow with a layer of sliced eggs and sprinkle crumbs over eggs. Add a layer of cheese. Pour 1/2 of soup and milk over all. Repeat layers in order given and dot with butter. Allow to set for 1/2 hour before baking in a 325° oven for about 20 minutes or until heated through and bubbly.
Preheat oven to 350°. Sift the flour, baking soda and salt. Cream butter. Gradually add the sugar, creaming well. Add eggs and bananas; blend thoroughly. Combine milk and lemon juice. Add dry ingredients to banana mixture, alternating with the milk, beginning and ending with dry ingredients. Blend well after each addition. Stir in nuts. Grease bottom of a 9 x 5 x 3-inch pan. Pour in the batter. Bake at 350° for 60 to 70 minutes until bread springs back when lightly touched in center. Remove from pan. Cool on wire rack.
Cook raisins in water until dry. Mix all ingredients well. Bake in a 9 x 13-inch pan, greased and floured (or Bundt pan) at 350° for 55 to 60 minutes or until cake pulls away from sides of pan.
Bake cake mix as directed on package in 13 x 9 x 2-inch pan. Cool cake for 15 minutes. Poke holes on top of cake with utility fork (not quite through). Mix all of the milk and sugar with 1/2 cup coconut. Bring to a boil for 1 minute. Spoon on top of cake into holes.
Mix flour with baking soda. Combine butter, both sugars, vanilla and pudding mix in large mixer bowl, beat until smooth and creamy. beat in eggs. Gradually add flour mixture then stir in the chips and nuts. (Batter will be stiff.) Drop by rounded tsp. about 2 inches apart onto ungreased cookie sheets. Bake at 375 for 8 to 10 minutes.
Mix well, flour, sugar, cornstarch, soda and salt. Add remaining ingredients with fork; mix thoroughly. Bake 30 to 35 minutes at 350°.
Heat oven to 400°. Mix flour, sugar, baking powder, cinnamon and salt in bowl. Mix cereal and milk in another bowl and let stand 3 minutes. Stir well. Stir in egg, oil and peel. Add to flour mixture; mix enough to moisten flour. Fold in cranberries. Spoon into greased muffin pans, filling 3/4 full. Bake 25 minutes or until golden brown. Makes 12 muffins.
Cream Crisco and sugar. Beat in eggs. Sift together flour, salt, spices and baking powder. Mix with sugar mixture. Add orange juice, carrot and vanilla. Drop by teaspoon on greased cookie sheet. Bake in 350° oven for 8 to 10 minutes. Cool.
Brown meat and onion in skillet; drain. Add pork and beans, brown sugar and mustard to meat. Mix well, place in microwave-safe dish. Microwave on High until bubbly.
Combine all ingredients and bake in 9 x 13-inch ungreased pan at 325° for 30 minutes.
In a large bowl combine 1 1/2 cups flour, yeast, sugar, salt, ginger and orange rind. Mix well. In a saucepan heat milk, water and margarine until warm. (Butter does not need to melt.) Add to flour mixture. Add eggs and cream cheese. Blend on low until moistened, then 3 minutes on medium speed. Add fruit and coconut by hand. Gradually stir in enough flour to make a stiff batter. Arrange almond slices on bottom of well-greased and floured 10-inch (12 cup) Bundt pan. Spoon batter into pan. Cover; let rise in warm place until doubled (2 hours). Bake at 375° for 35 to 40 minutes, until golden brown. Cool on wire rack 15 minutes, then turn out of pan. Drizzle with glaze.
Heat oven to 325°. Grease and flour a 13 x 9 x 2-inch pan. Reserve 2 tablespoons of dry cake mix. Beat remaining cake mix, yogurt, oil, water and eggs in large bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Mix together first 3 ingredients, mix well. Add remaining ingredients, blend well. Pour into 2 greased loaf pans. Bake at 350° for 1 hour or until done.
Line microwave dish (greased) with 1/3 of the potatoes and 1/3 of the ham; sprinkle 1/3 of the onions. Mix salt, pepper and flour and sprinkle 1/3 over other ingredients in dish. Repeat 2 more times; top with cheese. Pour milk over all. Cover with plastic wrap (venting one side). Microwave on High for 4 minutes. Rotate; cook 2 more minutes. Remove plastic wrap and cook 2 to 4 more minutes longer. You may place under broiler to brown.
In mixer bowl, beat cooking oil into butter until blended. Beat in the 1/3 cup sugar. Add orange juice, baking powder and baking soda; mix well. Add enough of the flour, a little at a time, to make a medium-soft dough. Shape dough into 2-inch ovals and place on an ungreased baking sheet. Bake in 350° oven for 20 to 25 minutes or until cookies are golden. Cool on a wire rack.
Boil water for pasta. While water is boiling, slice tomatoes in half and place them in large bowl. Add olive oil and vinegar. Chop fresh basil and add to tomatoes. Season with salt and pepper. Mix and set aside.
Cook potatoes and place one layer in a casserole dish. Layer with cheese and butter. Continue layering with potatoes, cheese and butter. Mix soup with 1/2 can of milk; pour over potatoes and cheese. Bake in oven at 375° for 30 minutes.
Mix all ingredients in saucepan (except salad dressing) and bring to a boil. Remove from heat. Add salad dressing and mix well. Yield: enough for 10 pounds potato salad.
Preheat oven to 350°. Put flour into oven cooking bag and shake. Place bag into a 9 x 13-inch baking pan. Pour sauce into bag and place chicken in bag. Close with tie and make 2 small slits in top of bag. Bake for 45 minutes.
Use oblong large baking dish. Brown ground beef. Add package of taco seasoning. Add can of refried beans. Heat together. Place in single layer in large baking dish. Sprinkle half of grated cheese over top. Spread carton of sour cream. Slice drained black olives and spread over sour cream. Add chopped tomatoes, green onions, guacamole. Top with remaining cheese. Bake at 350° until cheese melts. Serve with tortillas, picante sauce on side.
Mix sugar, flour and oleo as for pie crust. Take out 1 cup for the topping. Sprinkle soda, nutmeg and cinnamon over the remaining mixture. Add to well beaten eggs. Mix; add milk. Pour into an ungreased 9 x 13-inch pan. Add pecans to the cup of mixture saved for the topping. Sprinkle this crumb mixture on top. Bake at 350° for 45 minutes to 1 hour. Use a toothpick to check for doneness. Serve warm. (This may be reheated in the microwave.)
Cook potatoes until soft; in large bowl, beat potatoes with mixer until smooth. Beat in eggs, 1/4 cup brown sugar, 1/4 cup of butter, salt and cinnamon. Beat in orange juice slowly to make mixture fluffy. Put mixture into 2 to 3-quart souffle dish and smooth top. Arrange pecans over top; sprinkle remaining 1/2 cup brown sugar over pecans. Drizzle remaining 1/4 cup butter over sugar. Bake at 375° for 25 to 30 minutes until top is bubbly.
Mix all ingredients together. Beat until fluffy, then beat a little more. This may be tinted with food coloring. Should be kept cool after on cake. May be refrigerated.
Mix cheese and flour; add butter. Form around olives. Bake at 400° for 10 to 15 minutes on ungreased baking sheet.
Combine carrots, oil and 3 ounces margarine; spread on a sheet pan. Sprinkle with half the salt and pepper. Bake at 350° until carrots are tender and golden brown, about 40 minutes. Reserve; keep hot.
Cream together butter, milk and powdered sugar. Add flavoring and color to taste. Roll balls in granulated sugar. Press into mold and unmold at once. If candy sticks, add more powdered sugar.
Rinse; sort beans. Place beans in saucepan, covered, and let stand overnight. Boil and cook for about 2 hours. Drain well and chill.
Sprinkle salt, pepper and garlic salt over beef; put in a bag or tinfoil. Mix the remaining ingredients together for sauce and sprinkle over roast. Bake at 325° for 1 1/2 hours.
In a medium bowl, combine the spinach, cottage cheese, Parmesan cheese and Cheddar cheese. In another bowl, stir together the eggs, milk, cumin and pepper. Stir into spinach mixture. Stir in the cilantro or parsley.
Melt butter in skillet and sear celery and onion until tender. Break bread into small pieces and moisten with broth. Add remaining ingredients and mix. Pour into 9 x 13-inch baking pan. If too dry, add more broth. Must be firm enough to cut, but not dry. Bake for 35 to 40 minutes in moderate oven. Makes 15 servings.
Combine first 5 ingredients and cook in double boiler until creamy. Let cool. While this cools, crush vanilla wafers for 3/4 cup. Beat egg whites stiff. Fold in custard; whip whipping cream and fold in.
Coarsely grate potatoes; measure 6 cups. In large mixing bowl combine potatoes with remaining ingredients except parsley; mix thoroughly. Turn into buttered 9-inch spring-form pan. Bake in 450° oven 45 to 50 minutes until golden brown. Loosen edges and remove side of pan. Garnish with parsley. Serve warm, cut in wedges. Makes 6 servings.
Mix sugar and Karo syrup over medium heat. Stir until boiling. Remove from heat. Stir in peanut butter and rice krispies. Spread in buttered 13 X 9 pan. Melt chocolate chips and butterscotch chips in microwave. Spread on top of rice krispies. Cut into bars.
Mix flour, salt and sugar. Cut in Crisco. Beat egg, water and vinegar together. Add to flour mixture. Knead well. Divide into 5 balls. Chill 1/2 hour before rolling out. (Can put extra pie crust in pans and put in freezer.)
Drain tuna; break up in bowl. Mix soup with 2/3 can of milk. Crush 1/2 bag of chips. Make layers of tuna, soup and chips. Crush remaining chips and put on top. Bake in dish sprayed with Pam for 20 minutes in 350° oven.
Boil chicken breasts until no longer pink. Remove from water and let cool. Mix two cans cream of mushroom soup and one cup of sour cream in separate bowl. Shred or cube chicken breasts and place in casserole dish. Pour soup and sour cream mixture over chicken. Crumble crackers over top. Drizzle with butter (optional). Bake at 350° for 30 minutes. Makes 4 servings (1 cup each).
Mash 2 or 3 fully ripe bananas to make 1 cup banana pulp. Cream shortening, sugar, lemon rind and beaten egg. Sift flour with baking powder and soda. Add sifted ingredients in 3 parts to the sugar mixture alternately with the banana pulp. Beat the batter after each addition until smooth. Place in greased bread pan, 4 x 8-inch. Bake at 350° for 1 hour. You may add 1/2 cup nuts or 1/2 cup raisins, soft dried prunes, apricots or dates, if desired.
Pack in an 8 x 4-inch loaf pan. Sprinkle with catsup. Bake 1 1/2 hours at 350°. Makes 8 to 10 servings.
Mix thoroughly the shortening, butter, sugar and eggs. Add dry ingredients and stir in. Roll dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon and place 2-inches apart on an ungreased baking sheet. Bake at 400° for 8 to 10 minutes until lightly browned, but still soft. These puff up at first, then flatten out. Yields about 5 dozen.
Boil macaroni until tender. Drain. Cut up cheese in small pieces and mix in soup. Place in casserole dish. Microwave on High for 1 minute and stir. Continue to microwave and stir until cheese is melted. Add cooked macaroni. Stir to coat. Bake at 325° for 25 minutes. Substitute sliced boiled potatoes for macaroni to make a great potato-cheese casserole.
Preheat oven to 350°. In a 3-quart pan over low heat, melt butter. Remove from heat. Add sugar, flour, cocoa, baking powder, salt, eggs and vanilla; stir with spoon until batter is well blended. Stir in 1 1/2 cups chips. Spread in a 13 x 9-inch pan. Sprinkle with remaining chips. Bake for 30 to 35 minutes. Cool on wire rack.
Fry cube steak as usual and drain. Boil macaroni as package states. Place meat back in skillet and pour noodles on top. Add stewed tomatoes. If more liquid is needed, add water. Salt and pepper to taste and simmer for 10 to 15 minutes.
Gradually add sugar to eggs and flavors, beating until light and fluffy. Sift together salt, cinnamon and flour. Add slowly to sugar mixture. Blend well. Add pecans and dates. Spread evenly on well-greased 10 x 15-inch sheet pan. Bake at 350° for about 35 minutes. Cool. Top with orange frosting. Cut into 1/2 x 3-inch bars. Makes about 30 bars.
Melt both chocolate over hot water. Mix in nuts, salt and corn flakes, stir well. Drop by teaspoonfuls onto waxed paper. Chill 1 to 2 hours or until firm.
Bring to a boil the rice, water and salt. Turn heat down to low setting and cover with a lid. Simmer 14 minutes. Saute bell pepper and onion in butter or bacon grease until onion is tender. Add this to the rice, then add tomato sauce and pepper. Mix thoroughly and simmer 10 minutes.
Heat oven to 350°. Grease and flour a 9 x 13 x 2-inch pan. Melt peanut butter and margarine or butter in bowl over hot water. Add remaining ingredients. Stir until blended. Bake 25 to 30 minutes. Cool and cut into squares. Yields about 2 dozen squares.
Brown the ground beef; cook onions with meat. Drain fat. Add taco seasoning; mix water, seasoned salt and beans. Cover; simmer for 10 minutes. Reserve some of the tomato wedges, avocado slice and tortilla chips for use as a garnish. Just before serving, toss ground beef mixture with other ingredients. Garnish with reserved tomatoes, avocado and tortilla chips. The salad is best served immediately. Makes 6 to 8 servings.
Mix all the seasoning ingredients in a jar with a tight fitting lid; shake well to mix thoroughly. The marinade will keep in the refrigerator for several weeks, if you do not use it all. Wash the catfish fillets and pat dry. Cover the fillets with the marinade; refrigerate for at least 1 hour, or up to 4 hours. Grill over a medium-hot fire, basting with the marinade and turning the fish several times. Cooking time will be about 10 minutes. Serve immediately with a wedge of lemon.
Cook the Rice-A-Roni as directed. Brown the sausage. Alternate cooked Rice-A-Roni and sausage. Sprinkle each layer with onions. Pour the soup over top. Sprinkle with the cheese. Cover and bake at 350° for 30 minutes.
Mix butter cake mix, butter, one egg and chopped pecans and press into a 9 x 13-inch pan. Mix 8 ounce package cream cheese, 1 box confectioners sugar, 3 eggs, 1 teaspoon vanilla and 1 teaspoon salt. Mix well and pour over cake. Bake at 350° for 35 minutes.
Put mushrooms and onions in large frying pan. (Do not add liquid at this time.) When mushrooms begin to brown, add 1 tablespoon butter. Sprinkle with garlic salt. Fry until brown. Remove from heat. In a medium size pan, put 3 tablespoons butter and garlic. Add shrimp and sprinkle shrimp with garlic salt. Fry about 4 minutes or until shrimp turns pink. Do not overcook shrimp. Remove shrimp from butter and add to mushroom mixture. Add fried bacon. Place large frying pan back on heat and mix all ingredients. Heat through, about 3 minutes. Serve immediately. Serves 6.
Saut onions and peppers in margarine. Mix all ingredients, stirring gently. Pour into greased 3-quart baking dish. Bake at 350° for 1 hour.
Cream together sugar and shortening. Sift salt, baking powder and flour four times. Add flour and milk alternately. Beat well and add flavoring. Fold in well beaten egg whites. Put in greased and floured pan. Bake in moderate oven.
Follow directions on cake box, then add 1 package of the coconut and 1 teaspoon vanilla. Cook as directed. When cake is done, punch holes in cake and pour the following on hot cake: 1 can evaporated milk, 1/2 cup confectioners sugar, 1 teaspoon vanilla and enough water to make this mixture 2 cups liquid. After cake is completely cool, spread the Cool Whip on top, then sprinkle another package of coconut on top.
Mix all together until just blended and turn into greased and lightly floured pan (14 x 8 x 2-inch). Bake about 30 minutes in 350° oven. Can be baked in loaf pan for 50 minutes. Pour over the sauce while hot.
Mix sugar, cornstarch, chocolate and salt. Add water; cook until mixture thickens. Remove from heat; add butter and vanilla. Spread on cake while hot for a glossy frosting which remains soft and smooth.