HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain kidney beans and rinse well with cold water; then drain on paper towel. Brown beef in skillet; drain grease from pan. Then add salt, beans and taco seasoning mix. Simmer for 10 minutes. Toss lettuce, onion, cheese, tortilla chips, avocado and tomatoes. Then toss both mixtures together. Garnish with additional tortilla chips. Pour in Thousand Island dressing, toss lightly again and serve.
Combine all ingredients except 1/2 can of French fried onions. Pour into 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions and bake uncovered 5 minutes or until golden.
Cut mirlitons in half lengthwise. Place in large pot; cover with water. Cover and bring to a boil. Lower heat and cook slowly 20 to 30 minutes or until tender.	Remove halves and cool slightly. Scoop out pulp with a spoon, leaving firm shell about 1/4-inch thick. Mash pulp and set aside.
Combine meat, onion and celery in 3-quart casserole dish. Microwave on High 6 to 9 minutes or until meat is cooked and vegetables are tender. Drain fat and break up meat. Stir in remaining ingredients. Cover. Microwave on High 5 minutes. Stir. Reduce power to 50%. Microwave, uncovered, 30 to 35 minutes, stirring twice. Makes 2 quarts.
Mix first 5 ingredients. In medium bowl, beat eggs slightly. Stir in shredded zucchini and salad oil. Stir egg mixture; add at once into flour mixture until flour is moistened (batter will be lumpy). Spoon into cupcake pan lined with cupcake holders and bake at 400° for 20 to 30 minutes.
Peel and slice apples. Place in bottom of 9 x 9-inch baking dish. Sprinkle with lemon juice. Mix remaining ingredients together and sprinkle over apples. Bake at 350° for 35 minutes.
Preheat oven to 325° to 350°. Take muffin pan and line each cup with 1 slice of bacon. Place pan and bacon in oven and cook until bacon is about 1/2 done (10 to 15 minutes). Remove from oven and break 1 egg into each section. Add all of the following seasonings and sauce on top of each egg: salt and pepper, A.1. sauce, picante sauce, Lea & Perrins, dash of onion flakes, catsup, barbecue sauce, soy sauce and dash of Season-All. Return to oven and cook until eggs are firm.
Chop pepper, onion and celery, then saute with meat until meat is white. Add all other ingredients, including liquids. Simmer 45 minutes with lid on or until it is the consistency you like. Delicious with corn bread.
Grease and flour two 9-inch layer cake pans or one 13 x 9 x 2-inch pan. Combine dry ingredients in a large mixing bowl. Add milk, shortening, eggs and vanilla. Blend ingredients at low speed for 3 minutes. Pour into pans. Bake at 350° for 30 to 35 minutes for layers and 35 to 40 minutes for the larger cake pan or use cake tester method. Cool 10 minutes. Then remove from pans and cool completely. Frost with Mocha Cream Frosting or chocolate frosting. Makes 8 to 10 servings.
Combine all ingredients; bring to soft ball stage (238° to 240°). Remove from heat; stir until cooled and thickened. Spoon out on buttered wax paper or foil.
Mix cake according to directions on the box and put in greased 9 x 13-inch pan. Mix together rhubarb, margarine, Jell-O and sugar. Sprinkle over cake and bake at 350° until cake tests done.
Combine flour, salt, pepper and paprika. Cut meat in bite size pieces. Coat meat in flour mixture. Brown meat in butter. Place in 13 x 9-inch baking pan. Drain mushrooms, reserving liquid. Add water to mushroom liquid to make 1 cup. Heat to boiling. Dissolve bouillon cube in hot mixture. Pour over meat. Bake in moderate oven (350°) for 30 minutes. Combine tomato sauce, green pepper and mushrooms. Pour over meat. Continue to bake for 15 minutes.
Combine garlic, butter, salt, tarragon, marjoram and Tabasco. Cream together. Add bread crumbs and toss until shrimp are well coated. Bake in single layer at 400° for 20 to 25 minutes. Sprinkle with parsley if desired before baking. After baked, lightly squeeze lemon wedges over shrimp.
Mix dry ingredients well. Add the 1 cup boiling water. Boil 2 minutes. Cool. Pour 1-quart unsweetened whole strawberries in mixture. Pour int bake pie shell. Add whipped topping.
Mix cake mix and 1 egg in a large bowl. After mixing well with a spoon, add 2 cups Cool Whip. Mix this until well blended. It will be very hard to stir. Drop teaspoon of dough at a time into confectioners sugar and make into a ball. Put on a cookie sheet and bake at 350° until lightly brown on bottom, about 8 minutes.
Mix all ingredients together except cracker crumbs. Pour in greased casserole dish. Sprinkle cracker crumbs on top. Bake at 350° for 30 minutes.
Soften cream cheese with fork. Chop green onions and ham. Mix onions and ham with cream cheese. Serve with snack crackers or on celery sticks.
Cut baked potatoes into 1-inch cubes. Place half in a greased 13 x 9-inch baking dish. sprinkle with half of the salt, pepper and crumbled bacon. Top with half of sour cream and cheeses. Repeat layers. Bake, uncovered, in 350° oven for 20 minutes, until cheese is melted. Top with chopped green onions.
Trim all fat from beef. Spread pepper on wax paper and place brisket on pepper. Turn to coat all sides with the pepper. Combine remaining ingredients. Place brisket in a shallow dish and pour marinade over it. Cover and refrigerate overnight, turning meat occasionally. When ready to cook, line a large pan with foil. Place the brisket in the pan and pour marinade over meat. Cover with another large piece of foil and securely fold it into the bottom foil to seal. Bake at 300 degrees for 3 hours, or until tender.
Cook tomatoes, onions and peppers until soft. Press through food mill. Cook rapidly until thick, about 1 hour. Tie whole spices in a cheesecloth bag. Add sugar and salt to tomato mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika and cook until thick. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot into sterilized jars leaving 1/8-inch headspace. Yields 3 pints.
Brown chicken in butter and lemon juice. Take up chicken. Add broth, flour, sherry and Worcestershire sauce to the butter and lemon juice mixture. Slow cook until it begins to thicken. Put chicken, skin side down, in a baking dish. Pour liquid mixture on top of chicken. Bake at 350° for 1 to 1 1/2 hours.
Mix all dry ingredients in buttered baking dish. Add soup and water. Stir. Add precooked wild rice. Bake covered at 350° until liquid is absorbed, about 1 hour. Use a 2 to 3 quart baking dish.
Beat together first 6 ingredients, then add the rest. Grease and flour 3 bread pans. Bake for 45 to 50 minutes at 300°. Remove from oven and brush with butter.
Immerse corn (in shuck with silks) in water for 20 to 30 minutes. Remove from water and place on preheated medium-high grill. Turn 1/4 turn when shuck turns light brown (approximately 5 minutes, depending on grill). Remove from grill and shuck corn (silks will just fall off with shucks). Season to taste. Enjoy!
In buttered 9 x 13-inch pan, put broccoli and chicken pieces. Blend the rest of the ingredients and spread over chicken mixture. Sprinkle on 1/2 cup Cheddar cheese. Spread the bread crumbs over all. Bake at 350° for 45 minutes. Serves 6.
Mix dry ingredients; add milk. Stir until smooth. Add eggs. On hot griddle, pour 1/4 cup mixture (will be thin). Turn once. Remove; spread with butter. Sprinkle powdered sugar, then roll up. You can also use jams or syrup.
Combine onion soup, consomme and rice; sprinkle with garlic powder. Add mushrooms. Melt butter and pour over casserole. Bake 1 hour at 350°, uncovered.
In small bowl combine caramel topping, chocolate chips and pecans. Spread in bottom of pie crust. In small bowl beat together cream cheese, egg and sugar until smooth. Gently spread over caramel mixture. Bake in preheated oven at 400° for 25 to 30 minutes. Cool completely. Leftovers will need to be refrigerated.
Combine all fruit in large bowl. Cover and chill thoroughly. Serve over hot biscuits or in a sherbet glass. Make sure strawberries have thawed before serving. Can be made the night before, but do not add the bananas until morning. Serve with "HOT" biscuits.
Pour hominy into lightly greased baking dish. Make a layer of Fritos, followed by a layer of 3/4 cup cheese. Pour chili over cheese; top with remaining 3/4 cup cheese. Bake at 350° for 25 minutes.
Combine ingredients in food processor until salsa is coarsely blended. All ingredients can be adjusted to suit individual preferences. Oh-Lay!
Grind package of cranberries fine. Grind 1 orange, peeling and all. Prepare raspberry jello as directed. Add sugar, a little less water on jello directions. Add cold jello to mixture. Mix all together.
Bring soda to a boil in a saucepan, preferably heatproof glass or stainless steel. Remove from heat. Add tea bags. Cover and let steep 5 minutes. Remove tea bags and add lemon juice, sweetener, cinnamon, cloves and nutmeg. Return pan to low heat. Keep just below simmer for at least 30 minutes. This allows the flavors to blend. Hold longer if desired. Serve hot with a lemon slice in each cup or glass. Makes 5 servings.
Wash mushrooms. Carefully remove stems from caps. Chop stems. Melt 1 tablespoon butter in frying pan. Saute chopped stems. Cool. Drain tuna. Separate into small pieces in bowl with fork. Mix in onion, celery and cooked stems. Add mayonnaise or salad dressing until mixture holds together, but is not loose. Chill.
Saute sausage in oil for 5 minutes. Add onion and cook until golden. Add wine and cook until evaporated. Add broth and peas; cook for 5 minutes. Add tomatoes and a dash or two of basil. Remove from heat. Stir in pasta and sprinkle with cheese to serve.
Dissolve yeast in water. Let stand for 5 minutes. Stir in milk; set aside. In large bowl, stir all other ingredients, except melted butter or margarine. Stir in liquid mixture.
Break lettuce into bite-size pieces. Place in bottom of 13 x 9-inch glass dish. Layer celery, onions and peas over lettuce. Mix sugar and mayonnaise. Cover and refrigerate overnight.
Prepare the first 6 ingredients beforehand. Cook sugar and milk. Boil hard 5 minutes. When done, stir in prepared ingredients until smooth.
Mix all ingredients together. Bake at 375° for 8 to 12 minutes.
Puree the bananas in a food processor, along with the thawed lemonade. Then add the orange juice, pineapple juice, sugar and water; mix well. This mixture is frozen and will fit in a gallon plastic milk jug. Before serving, partially thaw and add the ginger ale and lemon-lime soft drink. Yields 50 (1/2 cup) servings. You can reduce amount of sugar.
Remove cauliflower's large outer leaves. Cut the stalk off to about 1-inch and cut a deep cross on the end to make it cook quicker. Bring water and salt to boil. Put cauliflower in, head up, and boil for 3 minutes. Remove cauliflower from boiling water and pour cold water over it to cool it. (This keeps the cauliflower white.) Place cauliflower back into the boiling water, head down this time, and boil for about 20 minutes, being careful not to overcook. Serve cauliflower on a platter with melted butter poured over it and sprinkled with parsley. Save water and any leftovers for cauliflower soup.
Cook and stir ground beef, onion and green pepper until beef is done. Drain. Stir in sauce mix, water, chili powder, garlic salt, salt and tomatoes (with liquid). Break up tomatoes with fork. Heat to boiling, stirring constantly. Reduce heat, cover and simmer, stirring occasionally, 10 minutes. Stir in macaroni and corn (with liquid). Cover and cook 10 minutes longer. Garnish with corn chips, if desired.
Cream butter, sugar and vanilla. Beat in the eggs. Blend in cocoa. Stir in flour and nuts. Bake in greased 8 x 8 x 2-inch pan at 325° for 30 to 35 minutes. Cool; cut into 16 squares.
Precook vermicelli for	5 minutes; cool. Beat eggs, canned milk, milk, sugar and extract. Butter and flour 13 x 9-inch Pyrex pan.	Put vermicelli in Pyrex and add liquids. Bake at 425° for 1 hour or until done. Delicious as side dish or just dessert.
Use liquid from oranges and pineapple. Then add enough water to make 3 cups. Cook both boxes of pudding, using the 3 cups of liquid. Bring to a boil. Stir constantly. Remove from heat and let cool. Add oranges, pineapple and bananas. Stir. Top with cherries. Store in refrigerator until ready to serve.
Combine dry ingredients. Add oil, pineapple and vanilla. Mix until well blended. Add eggs, one at a time, beating well after each addition. Stir in sweet potatoes and pecans. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes.
In blender, process yogurt, cottage cheese, onion flakes, garlic powder, dill weed, sugar and salt until creamy. Pour into containers; cover and chill overnight to blend flavors. Will keep in the refrigerator for several days.
Spray a wok or skillet with nonstick spray. Pour a tablespoon cooking oil into the wok, under a low flame or heat. When oil becomes hot, add the green beans and some onions. Stir. After about 3 minutes, add the rest of the green beans and onions. Continue to stir. After about 2 minutes, add all the mushrooms (if you want broccoli florets, add them now). Continue to periodically stir until the rawness has left the vegetables. Chop up the chilli peppers into very small sections and add them to the wok. Stir. Add the remaining ingredients except for the cornstarch. Stir for 30 seconds and cover for 3 minutes. Lift cover and gradually add the cornstarch and stir (this will produce a gravy). When the gravy is at the consistency you like, serve and enjoy.
Mix softened margarine and sugar. Beat well. Add eggs and beat in flour, pineapple, coconut and vanilla. Pour into 2 unbaked pie shells. Cook at 325° until golden brown.
Mix together, put in 11 x 7 inch dish. Bake at 350° for 30 minutes.
Mix together cream cheese, sour cream, 1/2 envelope taco seasoning and medium taco sauce. Layer in pan the cream cheese mixture with the mild taco sauce, Mozzarella cheese, lettuce and tomato. Serve with tortilla chips.
Combine cream cheese, with other ingredients except the salmon. Drain and flake salmon and gently fold into cream cheese mixture. Chill overnight or at least 4 hours. Serve with crackers and vegetable sticks.
Combine milk, sugar, butter and marshmallows; microwave for 4 minutes. Stir and microwave for 1 1/2 minutes more. Add chocolate chips and vanilla; stir until blended. Pour into pie plate; cool and cut.
Prepare vegetables and salt (first 5 ingredients); mix well and let stand overnight. In A.M. drain and rinse in cold water. Drain well.
Cream butter and sugar until fluffy. Add flavoring and milk. Alternate between flour and eggs until all used (flour should be used last). Spray tube pan with Pam. Bake in 300° oven for 2 hours or until toothpick clean. Cool in pan for 10 minutes. Put on cake rack to finish cooling.
In large, deep	fry pan over medium heat, melt butter and oil. Add celery, garlic, onion and bell pepper. Saute 4 minutes, until vegetables	begin to soften. Add stewed tomatoes and tomato	sauce.	Mix well. Add basil, pepper, cayenne pepper and salt. Mix well. Over medium-high heat, simmer 10 minutes. Add shrimp. Simmer 5 to	8 minutes, stirring frequently, until shrimp are pink and cooked thoroughly. Serve over white or brown rice.
Cook celery, onion, pepper, butter until very soft, add garlic; continue cooking for 10 minutes. Add flour and cook 3 more minutes, stirring to keep form sticking. Add Rotel tomatoes, cover and simmer for 1 hour. Add meat and cook 20 to 30 more minutes. Serve with rice and crusty French bread.
In large saucepan, cook meat and onion until meat is almost done; drain. Add green pepper and garlic; cook until green pepper is just tender. Stir in remaining ingredients, except pasta. Heat to boiling. Reduce heat; simmer for 20 minutes, stirring occasionally. Cook pasta according to package directions; drain. Serve chili over hot pasta. Makes 6 servings (1 3/4 cups each).
Thoroughly mix ground beef, onion, garlic, corn flakes and eggs; season to taste. Shape into walnut size balls. Combine remaining ingredients into crock-pot. Brown meat balls in broiler on both sides. Place meat balls into crock-pot and mix with sauce. Cook in crock-pot until meat balls are done. Yields 65.
Layer refried beans on bottom. Fry ground chuck, drain and add taco seasoning. Then layer, salsa, Velveeta and sour cream. Bake at 375° for 20 to 25 minutes. Can add peppers. Serve warm; eat with corn chips.
Saute onions in butter. Mix all ingredients in a bowl. Roll into 1-inch balls. Freeze 1 hour before cooking. Place frozen balls on baking sheet. Bake 15 minutes at 350°.
Brown meat and garlic in big pan with oil. Add tomatoes and tomato sauce with seasonings, then simmer 20 to 30 minutes. When almost done, boil water and cook noodles. Pour meat mixture in bottom of big flat pan to cover bottom. Cover with noodles and cottage cheese, Swiss cheese and Parmesan. Cover then with noodles and rest of cottage cheese and Parmesan, then rest of sauce. Top with Swiss cheese and bake at 350° for 45 minutes to 1 hour.
Cream butter and cheese. Add sugar, eggs and flour; blend well. Stir cake mix and nuts in 1/4 cup flour. Add to batter. Add vanilla. Bake at 325° for 70 to 80 minutes in a Bundt pan.
Combine cottage cheese, sweetener and lemon juice in blender container. Blend until creamy. Add milk a tablespoon at a time until of desired consistency. Makes 1 cup.
Sift dry ingredients. Add remaining ingredients and stir until blended. Place one tablespoon of batter into well-greased muffin tins. Place tins on sheet of aluminum foil the size of the pan to prevent overbrowning. Bake in hot oven (425°) for 15 to 20 minutes or until done. Makes 44 hush puppies.
*Homemade Croutons: Heat olive oil in heavy skillet. Cut Italian or French bread into 3/4-inch squares. Place into hot oil. Add minced clove of fresh garlic. Stir until browned evenly. Remove from heat and let cool in a cloth napkin or light towel.
Freeze juice. Juice and strain lemons. Put in jar with 2 cups sugar and stir occasionally. Put in refrigerator. Combine frozen juice, lemon mixture and water. Mix well. Add ice cream and more sugar if needed.
Mix all ingredients, except syrup and chips. Divide batter into thirds. Put one third in well greased stem pan. Mix syrup and chips with one third batter and spoon on layer in pan. Top with remaining third batter. Pull a knife through to marbleize. Bake 50 minutes in a 350° oven. Dribble with glaze of chocolate chips, margarine, confectioners sugar and milk.
Place chicken, skin side up, in a foil-lined baking dish. Sprinkle with salt and pepper. Bake at 350° for 30 minutes. Combine remaining ingredients and brush on chicken. Continue baking and basting for another 30 to 40 minutes. Ten minutes before chicken is done, pour on more honey to taste. Serve with honey.
Combine the first 3 ingredients in bowl. Thin mayonnaise with reserved juice. Mix well into slaw mixture. Cover and refrigerate for at least 1 hour before serving. Keep refrigerated.
Boil 2 cups water. Place tea bags in gallon pitcher. Pour boiling water over tea. Steep for 5 minutes. Remove tea bags and fill pitcher with water. Sweeten to taste.
Combine wine, soy sauce, honey and chicken parts in a plastic bag. Marinate 1 hour, turning bag to mix contents. Place chicken parts, marinade and water chestnuts in a micro-safe casserole and micro-cook on High power 9 to 12 minutes. Rearrange chicken parts and micro-cook on High power for another 9 to 12 minutes or until done. Test for doneness by piercing with a fork. Juices should run clear, not pink. Place chicken on a serving platter. Cover with foil to keep warm. Combine water and cornstarch; stir into pan juices and micro-cook on High power 2 to 3 minutes or until thickened. Stir occasionally during cooking. Pour over chicken and serve.
Trim crusts from Pepperidge Farm type bread and cut into cubes. Place 1/2 of bread in a greased 3-quart casserole. Mix other ingredients, except for milk and eggs and spread on top of bread cubes. Add remaining cubes and the rest of the mix. Beat eggs and milk. Pour over casserole and place in refrigerator, at least overnight (12 hours). Just before baking top with cheese and paprika. Have casserole at room temperature and bake for 1 hour at 350°. Serves 10 to 12.
Blend cheese, sugar and eggs. Add salt and lemon rind. Add milk and cream. Pour into pastry lined pan and sprinkle with cinnamon and nutmeg. Bake 25 to 30 minutes in a 450° oven.
Mix together and store in an airtight container. Add 2 rounded teaspoons in 1 cup of hot water. Serve and enjoy.
Mix ingredients as given. Pour into a 1 1/2-quart casserole. Bake at 350° until firm and lightly browned.
Combine cream cheese and milk; blend in crabmeat. Add remaining ingredients. Put in casserole dish. Bake at 375° for 15 to 20 minutes. Serve warm over crackers.
In top of double boiler, combine rice, water and salt. Cook over medium heat about 40 minutes or until rice is tender. Do not drain. Stir in condensed milk, raisins and butter. Cook, stirring frequently, until slightly thickened, about 20 minutes. Remove from heat. Add raisins and vanilla. Serve warm or cold. Serves 6 to 8.
Stir all together and bake at 375° for 35 minutes. Place 1/2 cup cheese over the top to melt as it cooks.
In a large bowl, beat together the eggs, brown sugar, oil and vanilla. Beat in the dry ingredients and mix well. Stir in the zucchini and raisins. Pour into a greased 8-inch square pan. Bake in preheated 350° oven about 40 to 45 minutes or until done. When cool, dust with confectioners sugar. Serves 8.
Grind the first 3 ingredients and cover with salt and boiling water for 10 minutes. Squeeze all the water out and add remaining ingredients. Cook 30 minutes; stir to keep from burning and seal in pint jars.
Cook ground beef with onion. Heat pintos and corn in saucepan. Heat enchilada sauce and tomato sauce in saucepan.
Cook beef until brown. Add garlic salt, chili mix and tomatoes. Simmer until almost dry. Dip meat mixture into large serving dish. Heat soup and milk or Velveeta and spread over meat mixture. Sprinkle with olives, onions, cheese and Fritos. Garnish with lettuce and tomato wedges. Serves 10 people. Can be prepared in 30 minutes. Serve with favorite rice.
Combine sugar, Karo and water. Bring to a boil. Stir in peanuts gradually so as not to lose the boil. Keep a rolling boil until peanuts pop and turn brown. Remove from heat. Add soda, stirring well. Add salt. Pour on a well-greased platter. Allow room for candy to spread. When cold, break into clumps.
Melt cheeses; mix in chili. Stays hot in a crock-pot.
Shred cabbage and carrot. Mix well remaining ingredients until sugar is dissolved. Pour over cabbage and carrot.
Cook green beans until half done; add mushrooms. Continue cooking until both are tender and done. Add remaining ingredients. Boil for 5 more minutes. Serves 4 to 6.
Saute meat in butter for about 1 minute on each side; set aside. Saute onions and mushrooms in butter until golden brown, then return meat to pan. Add sour cream and a couple dashes of Worcestershire sauce. Add salt and pepper to taste. Warm thoroughly; do not boil. Serve over noodles or thick fried potatoes.
Prebake pie shell on preheated cookie sheet in a 450° oven for 6 minutes. Remove from oven. Reduce oven temperature to 375°.
Combine all ingredients in blender or processor; beat until smooth. Heat 1 to 2 inches of oil in small skillet. Pour 1/2 cup batter into funnel. Hold funnel over skillet and start in the middle. Release batter in slow circular motion toward outside of skillet. Fry until golden on bottom; flip over and fry until golden. Drain on paper towels. Sprinkle with powdered sugar.
Beat the ingredients; pour into a greased pie plate. Bake for 25 minutes at 350°. Cool for 20 minutes.
Mix the first 4 ingredients; spread on muffin halves. Broil 8 to 10 inches from heat until lightly browned. Crisscross cheese strips on top. Broil until cheese melts.