HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all beans (except limas) in bowl and cover with water. Soak overnight. Soak limas separately. Cover ham hock and sausage with water and boil. Add carrot, celery and parsley. Simmer 1 hour, but remove sausage after 15 minutes. Set aside. Saute onion in olive oil. Add garlic and set aside. Drain and remove grease for hock water. Discard veggies. Remove meat from hock and chop coarsely. Dispose of skin and bone. Drain mixed beans and put in a large pot. Measure degreased water and add water to make 4 cups. Pour over beans. Boil. Add onion-garlic mixture. Simmer; add spices. Simmer 1 1/2 to 2 hours. Add tomatoes, beef stock and lima beans. Simmer another 30 minutes. Cut sausage into 1/4-inch rings. Add to soup with ham and vinegar. Simmer 10 minutes more. Serve! Very good. Hot. Good Tex-Mex!
In a skillet, brown the hamburger, salt, pepper, onion, sugar and green pepper. Add the drained beans and tomatoes and stir gently. Transfer to a casserole dish. Pipe outer edge with mashed potatoes. Sprinkle grated cheese over potatoes.
Cut cucumbers lengthwise into halves; remove seeds. Cut into 1/2-inch slices. Mix cucumbers, soup, water chestnuts and milk; heat to boiling, then reduce heat. Cover and simmer until cucumbers are tender (about 6 minutes). Stir in dill weed and pimiento.
Cook the chicken in boiling salted water until tender enough to fall off the bones. Remove meat from bones and dice. Measure stock and add water to make 1 quart. Add the celery, onions, peppers and spaghetti to pan. Cook until pasta is tender. Fold in the chicken, pimiento and mushrooms. Cook until just warm. Stir in the cheese. Pour into baking dish and chill 24 hours. Heat at 350° for 30 minutes before serving. Makes 10 servings. Garnish each serving with sliced green olives and serve.
Wash rice in hot water until all starch is removed. Saute onions in margarine for 5 minutes. Pour over rice and stir until all grains of rice are covered with margarine. Mix chicken base and white pepper with hot water until dissolved. Stir into rice. Place in suitable pan and cover. Bake at 350° for 25 to 30 minutes. Mix green and red diced pepper into cooked rice.
Put margarine, cocoa and milk in pot and bring to a boil. Pour over xxxx sugar. Beat until smooth. Spread on cake.
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink. Drain. Add Prego sauce, bring to boil. Lower temperature to low and simmer for 15 minutes. Meanwhile, cook lasagne noodles according to package directions; drain. In a greased 13 x 9 x 2 inch baking dish, spread some of the meat sauce in bottom of pan. Layer noodles, swiss cheese slices, cottage cheese and some mozzarella. Cover with meat sauce; then repeat layers. Reserve a portion of mozzarella cheese. Cover and bake at 350° for 30 minutes. Uncover, add mozzarella to top and bake for 15 minutes uncovered. Let stand for 10 minutes before serving. Yields 12 servings.
Heat bacon drippings; add a little flour at a time until it is a golden brown. Pour in tomatoes. Let thicken. Use salt and pepper to taste.
Cook in 1-quart saucepan. Mix sugar and flour together in a saucepan. Add water and vinegar. Cook on medium heat until thick, stirring occasionally. Add salt, butter or margarine and diced beets. Cook until beets are heated through. Serves 4 to 5.
Place peaches in bottom of 1 1/2-quart glass baking dish. Add sugar and water. Mix and sift dry ingredients. Cut in fat and add milk. Mix lightly and spread dough over peaches. Bake at 450° for 30 minutes.
Cream margarine, vanilla, sugar, salt, flour and pecans. Shape in 1-inch balls, place on ungreased cookie sheet and bake at 350° for 20 minutes. Cool and roll in confectioners sugar.
Mix sugar, coconut, milk, butter and nuts. Make into balls and chill. Melt chips and paraffin in double boiler. Dip balls in chocolate. Place on wax paper.
Cook tortellini as directed. Rinse and cool. Toss all ingredients in creamy Italian salad dressing and serve.
Mix first 9 ingredients thoroughly. Dough will be sticky. Let dough set for about 1/2 hour. Place on greased cookie sheet in small balls. (Be sure there are no cracks in the balls). Bake for 8 to 10 minutes at 425°. Do not overcook; will be very light. When completely cooled, frost.
Place pork, water, soy sauce and garlic in pot; bring to a boil. Cover and simmer about 50 minutes, until pork is tender. Discard garlic. Drain broth and reserve.
Cream butter and sugar. Add well beaten eggs and spices. Dissolve soda in water; add to mixture. Add flour, jam, raisins, coconut and vanilla; beat well. Bake in 2 large pans for 30 to 40 minutes in a 325° oven, or until done.
Wash and scrape carrots. Cut into round slices, cover with salt water and boil just until tender (firm not soft). Drain and cool the carrots.
Melt stick of butter in a 13 x 9-inch pan at 300°. Spread 1 cup graham cracker crumbs in pan. Put the other 4 ingredients in one layer at a time. Put Eagle Brand milk over all. Bake at 300° for 20 to 25 minutes.
Mix all ingredients. Place in a 2 1/2-quart casserole. Bake at 350° about 30 minutes.
Cook spaghetti. Dissolve bouillon cube in water. add soup, celery, salt and pepper. Add spaghetti. Stir in cubed chicken and half of cheese. Pour in a greased pan. Top with remaining cheeses. Bake 350 degrees for 45 minutes.
Beat prunes and water until prunes are chopped. Blend with remaining ingredients. (I use large spoon instead of mixer.) Bake in greased and floured 12-cup tube pan for 50 minutes at 350°.
Cream sugar and butter. Add eggs. Beat well. Spread 1/2 of crumbs in pan or dish. Add sugar mixture. Add layer of whipped cream combined with nuts. Top with remaining wafer crumbs. Chill at least 12 hours.
Mix and spread on muffin halves. Cut each half into quarters. Freeze at least 10 minutes, then broil until bubbly and brown. Can freeze for later use if desired.
Saute onion in oil until tender. Add thyme, celery seed, broth, beans, corn and ham. Boil on low heat for 15 to 20 minutes. Add potato flakes, whisking in until thick and smooth, then stir in milk and bring to desired temperature.
Mix together and sift the flour, baking powder, soda, salt and sugar. Then add corn oil, buttermilk and dry yeast dissolved in warm water. Mix thoroughly all ingredients. Store in refrigerator in a tightly closed container. Dip out as needed. Bake at 450° for 12 to 15 minutes on a greased cookie sheet. Mixture should be stored at least 1 day before using.
Press crescent rolls into pie crust for 9-inch pan. Brown hamburger, onion, oregano, basil, salt and pepper. Drain. Add tomato paste and pour into pie shell. Top with cheese. Bake at 425° for 15 to 20 minutes.
Clean chicken thoroughly with lemon or salt. Rinse well. Place all the ingredients into a casserole dish. Mix and marinate for at least 1 hour. Taste. Simmer, but do not mix for 20 to 25 minutes. Mix well so the juices are evenly distributed. Lower the fire and cook for another 10 minutes. Serve when ready.
Chop Snickers bar into small pieces. Break or chop Hershey bar. Mix brownie mix with other ingredients except candy and nuts. Fold in candy and nuts. Place on greased cookie sheets. Bake in preheated 375° oven 7 to 9 minutes. Do not overbake.
Melt peanut butter and butterscotch morsels over a double boiler. In a mixing bowl, put noodles and marshmallows. Add your melted mixture over noodles and marshmallows, then mix. Then drop by spoonful on a piece of foil. Let cool. No cooking or baking. Makes lots.
In a large kettle, mix together strawberries, sugar and corn syrup. Quickly bring to a boil over medium heat, stirring until sugar is dissolved. Cook rapidly, 30 to 40 minutes, or until jam sheets from a metal spoon and becomes clear in color. Stir occasionally to prevent sticking and skim with a metal spoon as foam rises to the surface. Remove from heat; cool 5 minutes, stirring gently. Pour into hot sterilized jars. Seal according to jar manufacturers directions.
In a bowl, beat cream cheese and gelatin powder. Stir in water until gelatin is dissolved. Refrigerate 1 hour or until thickened, stirring frequently. Set aside 10 to 12 oranges for garnish. Fold Cool Whip, 3/4 cup marshmallows and remaining oranges into gelatin mixture. Transfer to a 2 1/2-quart serving bowl. Sprinkle with remaining marshmallows. Chill until firm. Garnish with reserved oranges. Serves 8 to 10.
Mix cake mix, Cool Whip and egg by hand. Chill. Roll into balls, then drop into powdered sugar. Bake at 325° about 12 minutes. Don't overbake.
Combine ingredients (except butter, flour and cheese) in a 3-quart pan and bring to a boil. Simmer 5 minutes. Melt butter in small pan and blend in flour. Add to corn. Mix well and remove from heat.
Drain eggplant from juice. Mix eggplant, egg and onion until sticky. Stir flour and baking powder into milk; stir in eggplant mixture. Form into patties or drop with spoon into hot Crisco. Fry until golden brown, about 3 to 5 minutes.
Put the first 7 ingredients (add in order) all together in a bowl and mix well with a whisk. Put into unbaked pie shell. Bake 60 minutes at 350°.
Fry chicken until brown. Add other ingredients. Simmer, covered, for 45 minutes. Serve with rice.
Cook until brown sugar dissolves (about 20 minutes in electric skillet). Place chicken or pork in sauce until done.
Beat eggs. Add sugar and oil, continue beating well. Add flour and plums. Add allspice and nuts. Mix well. Fill muffin tins 1/2 full. Bake at 325° until done.
Grate and mix together first three ingredients. Mix rest of ingredients in a saucepan; bring to a boil and pour over slaw. Refrigerate before serving.
Flake corned beef with fork. Add bread, onion, egg and potato. Mix and shape into 12 balls. Brown on all sides in hot margarine in frying pan. Place in casserole dish. Add hot water to celery soup and mix. Pour over balls. Bake, uncovered, at 350° for 20 minutes until hot and bubbly. (Can be prepared day before, adding soup when ready to cook.) Serve over medium-wide noodles. Makes 4 to 6 servings.
Melt margarine; add sugar and eggs. Beat well. Add buttermilk, coconut and vanilla. Pour in unbaked pie shells and bake at 350° for 30 minutes. Makes 2 pies.
Combine flour, brown sugar, oats and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Toss 1 cup crumb mix with yams and cranberries. Place in a 1 1/2-quart casserole and top with remaining crumbs. Bake at 350° for 35 minutes. Sprinkle with marshmallows and broil until brown.
Combine crumbs and butter. Press firmly on bottom of 9-inch pie plate, or use a ready made pie crust. Beat the cream cheese until fluffy. Gradually beat in milk. Add juice concentrate and orange rind; mix well. Fold in whipped topping; pour into crust. Freeze for 2 hours and enjoy.
Layer ingredients in order listed. Cover and store in refrigerator overnight. Stir just before serving, mixing well.
Heat water, vinegar and salt to boiling. Pack pickles in jar. Add 1 large head dill, 1/4 teaspoon turmeric and 2 sections garlic per jar. Cold pack to boiling point. Turn heat off and let stand 5 minutes.
Mix together and place 3 or 4 slices of bacon on top. Bake at 300° for 1 hour.
Cream shortening and sugar. Add eggs and vanilla. Sift flour, baking soda, baking powder and salt. Add to creamed mixture. Add buttermilk, mashed bananas and chopped nuts. Mix well. Bake in a loaf pan at 350°.
In a large bowl, beat the cream cheese until fluffy. Add confectioners sugar and peanut butter, beating until well blended. Gradually stir in milk. Fold whipped topping into cream cheese mixture; spoon into crust. Garnish each pie with chopped peanuts.
Beat together all ingredients and pour into a greased 9 x 13 pan. Bake at 325° for 25 to 30 minutes.
Serve orange juice, cereal, warm rolls and hot coffee with scrambled eggs which have been garnished with broiled bacon, liver, tomato and eggplant. Good.
Cut peeled potatoes into cubes. Chop onion up finely. Cook potatoes, onion and parsley flakes until almost done. Add remaining ingredients except cornstrach to pot and simmer about 10 minutes. Add cornstarch to 1/2 cup water and add to potatoes; continue to simmer until thickened. If thickness is not to desired level, continue to add cornstarch, a little at a time, until you reach desired thickness.
Mix cocoa, milk, margarine, sugar and vanilla together in pan. Bring to a boil; then add peanut butter. Stir until melted. Remove from heat and immediately stir in oatmeal. Drop on wax paper by the spoonful. Makes 4 dozen. One cookie equals 0 mg cholesterol.
In mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each egg. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into pie shell. Bake at 325° for 55 minutes or until set. Cool on wire rack. Store in refrigerator.
Combine 1 cup flour and 1/4 cup sugar; cut in 1/3 cup butter with a pastry blender until mixture is crumbly. Press into bottom of a lightly greased 9-inch square pan. Bake at 350° for 15 minutes. Combine eggs and next 8 ingredients, stirring until blended. Pour over baked crust. Bake batter at 350° for 20 to 25 minutes.
Combine frosting mix, corn syrup, vanilla and boiling water in a small mixer bowl. Beat on highest speed for about 5 to 6 minutes or until stiff peaks form. Transfer to a large mixing bowl on low speed; gradually blend in sugar. Stir in nuts and then drop small amounts onto waxed paper. Let dry for about three to four days before eating. It helps to turn them over after one day.
Chop cranberries and oranges (with peel on) in food processor. Add pecans and sugar. Make Jell-O according to package, using less water. Add Jell-O to mixture and stir well. Refrigerate overnight.
Combine sugar and corn syrup and bring to a boil. Remove from heat and stir in peanut butter. Pour this over corn flakes and coconut. Mix well. Drop by spoonfuls onto wax paper and let set.
Slice potatoes (French fry style). In a Corning Ware dish, layer potatoes, onion, salt, pepper and 2 or 3 tablespoons butter until all potatoes are used. Cover; cook for 10 to 15 minutes, stirring every 5 minutes.
Cover ham hock with water and cook. Debone and cut up fine. Put aside and save broth. Combine celery and tops, green onions and tops, garlic and carrots. Cover with water and simmer until tender (not overdone). Combine ham, broth, vegetables, beans and potato flakes and heat until hot and blended.
Dice chicken breasts. Add the egg white and cornstarch. Season with salt, ajinomoto, soy sauce and sugar. Blend very well. Set aside. Fry cashew nuts in cooking oil until brown and crisp. Set aside. Deep fat fry chicken breasts. Drain out fat. Disperse 1 tablespoon cornstarch in 1/4 cup water. Add to chicken and continue cooking. Top with crisp cashew nuts. Serve.
Mix flour and salt together. In another bowl, mix oil and milk. Mix oil and milk with flour and salt. Make into dough, divide in half and roll between two pieces of wax paper. Makes two crusts, either top and bottom crust or two bottoms.
Take graham crackers and 1 stick butter. Melt butter and mix together. Put in bottom of pan. Beat 2 sticks of butter with 2 cups powdered sugar and 1 egg; beat 15 minutes at high speed. Put in pinch of salt. Pour cream mixture over crust. Put layer of banana and pineapple. Top with Cool Whip. Put cherries and nuts on top.
Bake one hour 350°. Test with toothpick. This makes 3 loaf pans or 5 small loaf pans. This will freeze well.
Mix the first 4 ingredients. Mix egg and water. Combine both mixtures and form a ball. Chill at least 15 minutes. Makes 5 (9-inch) pie shells.
Wash cucumbers and fill 1/2 gallon jar with whole cucumbers. Do not cut or slice. Add vinegar, salt, pickling spices and alum and finish filling jar with cold water. Seal jar. Let stand at least 2 months before opening.
In a large bowl, mix all ingredients together. Batter will be very stiff. Drop by teaspoons. Bake at 350°. Makes 12 dozen. You can do anything with these cookies by adding something to them like nuts, coconut, chocolate chips, gumdrops, M&M's, etc.
Combine cake mix with melted butter and 1/3 cup evaporated milk. Press 1/2 of mixture into a greased 9 x 13-inch pan. Bake at 350° for 6 minutes. Remove from oven; sprinkle with chocolate chips and nuts. Melt caramels with remaining milk. Pour in pan. Cover with reserved cake mix. Bake at 350° for 20 minutes. Cut into bars. Makes 3 dozen.
Combine sour cream and pudding mix. Add pineapple and coconut. Stir until blended. Spoon into a loaf pan and freeze until firm, at least 3 hours. Unmold by dipping pan in warm water. Makes 3 cups or 6 servings.
Mix first four ingredients and cool to lukewarm. Add yeast; mix in enough flour to make sponge (a good sponge is about like cake batter, only a little stiffer), then add and whip in good, the melted shortening. Let rise, then add more flour as you knead into a good soft bread dough. Let rise twice more and then mold into rolls and bake.
Combine margarine and shortening. Beat in the sugar and salt. Add eggs, one at a time, while beating on low speed. Gradually blend flour, milk and flavorings. Beat mixture at high speed for 15 minutes. Pour batter into a greased and floured tube pan. Bake in preheated oven for 1 hour or until done at 300°.
Brown hamburger and onions in skillet. Drain. Put hamburger back in skillet and add tomato sauce and the next 4 ingredients. Simmer, uncovered, 3/4 hour. Mix cottage cheese, Parmesan cheese, parsley flakes, salt and oregano. In oblong baking dish, layer 1/2 of the noodles, sauce and cheese mixture; repeat. Reserve enough sauce for thin layer on top. Bake at 350°, uncovered, for 45 to 55 minutes. Let stand 15 minutes before serving. Makes 8 to 10 servings.
In large mixing bowl combine sour cream and egg. Add pancake mix (measure by lightly spooning into cup and leveling off), blend until well moistened. Drop by tablespoonful onto greased cookie sheet. Sprinkle with poppy seeds or sesame seeds. Bake at 375° for 10 to 15 minutes until lightly browned. Serve warm. (To reheat - wrap loosely in tin foil and heat at 350° for about 10 minutes.)
Cream together Snowdrift, sugar and eggs. Add milk and vanilla; blend. Stir dry ingredients together to creamed mixture. Blend well. Mix in oats, raisins and nuts. Drop by teaspoon 2 inches apart on greased cookie sheet. Bake at 400° for 10 to 12 minutes. Makes 3 dozen cookies.
Butter bread on both sides. Place 6 slices in 9 x 13-inch Pyrex dish. Mix ham and mustard and spread over bread slices. Sprinkle with cheese; cover with remaining buttered bread slices. Cut hamwiches diagonally. (At this point, may be covered and refrigerated overnight.) Combine eggs, milk and salt and pour over bread. Chill 1 hour. Bake in slow oven at 325° for 45 minutes or until golden brown.
Cook rice (preferably the day before and keep in fridge overnight; otherwise, allow cooked rice to cool). Finely slice bacon and chop onion and green pepper. Set aside.
In 10-inch covered skillet over medium heat, cook sausage and 2 tablespoons water for 5 minutes. Uncover; cook until sausage is browned on all sides. Add green peppers, onion and garlic; cook until vegetables are tender, stirring frequently. Stir in soup, 1/2 cup water and basil; reduce heat to low. Cover; simmer for 10 minutes. Makes 4 servings.
Add liquid smoke to water and mix well with hamburg before adding dry ingredients. Mix well. Shape into 2 or 3 rolls and put each in foil, shiny side towards meat. Refrigerate 24 hours. Before baking, punch holes in bottom of each roll. Put on rack so grease may drain while baking. Bake at 325° for 1 1/2 hours.
Melt butter in pan. Mix sugar and flour; stir into melted butter. Stir in milk, eggs and baking powder. Mix well. Stir in corn. Pour mixture into 2-quart buttered casserole dish. Bake until top is golden brown and center is set, about 45 minutes.
Combine all the ingredients in a 3-quart casserole dish. Place covered in oven and bake at 450° for 45 minutes. Remove cover and stir well. Continue baking uncovered at 350° for 15 to 20 minutes or until pepper is soft.
Grind cranberries, orange, apples and pineapple. Add sugar. Let stand 24 hours or more.
Combine first 4 ingredients. Add ground beef, chili powder, cumin and salt and pepper to taste. Add green olives with pimentos and tomato sauce. Bring 1 1/2 quarts water to boil. When boiling, add 1 1/2 cups yellow cornmeal. Cook 5 minutes, stirring constantly. Pour half of cornmeal mixture into 9 x 13 baking dish sprayed with Pam. Add all of meat mixture, then put rest of cornmeal mix on top of meat. Sprinkle with grated cheese. Bake at 350° for 30 minutes.
Mix together the yogurt, honey, lemon rind and juice. Beat the egg white until stiff and fold into yogurt mixture. Spoon into 4 glasses and top each with thin curls of lemon rind. Serve chilled. Serves 4.
Spray a 9 x 9-inch baking dish with Pam. Line bottom of pan with jalapenos, approximately 1 per bite. Beat eggs and pour over jalapenos. Sprinkle grated cheese over eggs. Sprinkle salsa over grated cheese. Bake at 350° for 30 minutes. Wait 10 minutes before cutting into squares.
Spread peanut butter on a small cookie sheet. Boil Karo syrup, sugar and water to 300°. Pour over peanut butter and stir. Pour onto another cookie sheet. When hard cut into strips and pieces.
Preheat oven to 350°. Mix cake mix, vegetable oil, eggs and instant pudding, then add water, poppy seed and cinnamon. Mix well. Place batter into well-greased Bundt pan. Bake for 1 hour at 350°. Remove from pan (if difficult, wait 1 or 2 minutes more). Invert onto plate and dust with confectioners sugar.
Combine all ingredients in a large pan. Bring to a boil; reduce heat and simmer 15 minutes.
Mix well. Divide into 3 parts. Roll in plastic wrap. Refrigerate 24 hours. Bake at 300° for 1 1/2 hours.
Mix together coconut, sour cream and sugar the night before you make the cake. Leave in refrigerator. Make cake by the directions on the Duncan Hines yellow cake mix box. Bake in two cake pans. After cake cools, slice the layers in half, will be four layers instead of two. Ice all four on tops and sides. Refrigerate for four days, then it's ready to eat or this cake freezes well after it's been in refrigerator for 4 days.
Heat oil in skillet over high heat. Cut chicken into strips. Add to skillet with garlic; stir-fry 3 minutes. Add vegetables; stir-fry an additional 3 minutes. Reduce heat to medium. Stir in Miracle Whip, soy sauce and ginger. Simmer 1 minute. Serve over rice. Serves 4.
Cook over medium heat until comes to a boil. Place in warm, clean jars (pint). Process in water (boil) 40 minutes.
Preheat oven to 350°. Cover bottom of pan with very thin layer of olive oil. Place chicken in pan and squeeze lemon on each piece. Season each piece with oregano, basil, salt and pepper. Place a thin pat of butter on top of each piece of chicken. Bake at 350° for 1 hour.
Combine cornstarch, sugar and water. Cook until dissolved. Add jello and berries. Chill. Makes 4 servings.
Mix all ingredients, except potatoes, peas and tomato soup. Shape into a large, deep ring. Put frozen peas in center of ring. Put potatoes around outside of ring. (If potatoes are large, cut in half.) Mix soup with equal amount of milk; pour over all. Bake in a 350° oven for about 1 1/2 hours, or until potatoes are done.
Mix the cake mix, 1 egg and margarine together. Press in a 9 x 12-inch pan. Blend the cream cheese, 3 eggs and vanilla together until smooth. Slowly mix in powdered sugar until smooth. Pour over mixture. Bake at 300° for 55 to 60 minutes, or until top is golden brown.
Combine all ingredients and pour into pie shell. Bake 50 minutes to 1 hour at 350°.
Use fresh, firm cucumbers; wash and cut into sticks. Pour boiling water over them and let stand 4 to 5 hours. Pack solidly into jars. Boil solution for 5 minutes. Pour boiling hot over cucumbers in jars. Put lids on tightly. Fills 6 pints.
Mix until smooth. Bake on both sides until browned in small greased skillet. Batter is thin. Pour just a little in skillet and tilt until it covers the bottom. Grease or oil again for next crepe.
Rub the raccoon with salt and pepper. Cut small slits in the animal and insert garlic slivers into these. Place on a rack in a roasting pan and roast about 3 hours at 300° while basting with the drippings every half hour or so.