HumbleIntelligence/food-ner-1-Million huggingface dataset:
In an 8-quart pot prepare the red beans and add enough stock to cover beans by 2 inches. Add the rest of the ingredients and simmer covered for 2 hours, stirring occasionally so the beans won't stick. Serve over cooked rice with chopped onion and hot peppers. Serves 6 to 10.
Cream butter and cheese. Beat until light and fluffy. Add flour, a little at a time. Add salt and cayenne and combine well. Add Rice Krispies and combine well.
Stir together topping and cream cheese. Fold in pie filling. Put oranges into cherry mixture. Line a pan (9 x 5 x 3-inch) loaf pan with waxed paper. Freeze until firm. To serve, let stand 10 minutes. Garnish with leftover orange slices. Its fast and good and you can make this ahead.
Bring water to a boil. Pour over sugar, shortening and salt. Stir to dissolve. Cool to lukewarm (115°). Add yeast. Stir. Add beaten eggs. Stir in flour, 2 cups at a time. Dough will be sticky. Cover and refrigerate 8 hours or overnight. (Dough will keep at least a week in refrigerator.)
Combine first 6 ingredients in a large, heavy pot. Bring to a boil and cook, covered, at low heat until potatoes are tender, about 20 minutes. Add corn and remove from heat.
Cook and drain pasta in water, salt and oil. Do not rinse pasta. Toss pasta in butter and add cream, cheese and parsley. Toss again, then add egg. Toss and serve immediately. (You can leave out the egg if you worry whether it will cook completely when tossed in the hot pasta.)
Take graham selects square; add 6 milk chocolate squares. Top it with a marshmallow; microwave on High for 10 to 15 seconds. Top it with a second graham cracker and enjoy.
Heat oven to 425°. Bake shell for 7 minutes. Remove from oven and reduce temperature to 350°. Brown sausage and drain. Reserve 2 tablespoons fat and cook and stir onion and green pepper in reserved fat. Stir in sausage. Spoon into pastry shell. Sprinkle with cheese.
Cut each potato into shoestrings and place in center of foil. Top with butter, cheese and salt and pepper to taste. Bake at 400° for 20 minutes or until tender using 1 piece tinfoil per potato.
Mix dry ingredients. Add milk slowly while stirring. Cook in double boiler until well thickened. Pour over egg yolks, stirring rapidly. Add margarine and pour back into top of double boiler. Cook a little longer. Remove from heat, cool and add vanilla and coconut. Pour into baked pastry shell. Cover with meringue and sprinkle well with remaining coconut. Place in 350° oven and brown.
Heat oven to 350°. Combine in a large bowl, stir by hand until well mixed. Pour into a 9x13-inch pan and bake 25 to 30 minutes. Allow cake to cool 10 minutes, then start to make the icing.
Mix tuna, milk, eggs (beaten), cheese and spices in bowl. Pour into unbaked pie shell. Bake 30 to 45 minutes in a 425° oven (until firm and lightly golden).
Beat half and half with eggs and flour until smooth. Split open chiles, rinse out seeds and drain on paper towel. Mix cheeses. Reserve 1/2 cup for topping. Make alternate layers of remaining cheese, chiles and egg mixture in deep 1 1/2-quart casserole dish. Pour tomato sauce over top. Sprinkle with reserved cheese. Bake in 350° oven for 1 1/2 hours or until cooked in center.
Cream the margarine and sugar. Add eggs and salt. Blend well. Alternately add buttermilk and flour to mixture, blending as you add each. Add bananas and nuts, if desired.
Cook chicken breasts in the 4 cups of water with salt to taste until tender. Cool. Remove skin and bone from chicken and set aside. Cook onion and celery in a cup of the chicken broth until tender; add 1 can cream of chicken soup to onion/celery mixture and heat. Mix cornbread crumbs, seasoned bread crumbs, onion/celery mixture and 3 or 4 cups of broth; add poultry seasoning, salt and pepper to taste. Add 3 whole eggs and mix thoroughly. Pout into a 9 x 13-inch baking dish and place boned pieces of chicken breast on top of dressing mixture. Bake in a 350° oven for about 30 minutes or until lightly browned and bubbling in center of dish.
Cream butter or margarine with sugar. Add eggs; beat well. Add milk and stir in coconut and pecans. Add vanilla wafer crumbs. Mix well. Bake in a 9 or 10-inch tube pan in a 300° oven about 1 hour and 45 minutes, until done. Cool; remove from pan.
Brown beef, onions and celery. Put in casserole. Add other ingredients. Bake at 350° for 1 hour. Top with chow mein noodles.
Combine shortening and sugars. Stir in eggs and vanilla. Sift flour, salt and soda. Stir into mixture. Stir in oats, nuts and Reese's pieces. Mix well. Spoon by teaspoonful onto lightly greased cookie sheet. Bake for 10 to 12 minutes at 350°.
Boil the potatoes with skin on for 15 minutes. Brown hamburger and drain. Preheat oven to 350°. Spray Pam in casserole dish. Combine soup and hamburger (do not add water). This dish is layered as you would a lasagna.
Core unpeeled apples and cut into 3/4-inch thick rings. Dip in pineapple or lemon juice to prevent browning. Set aside. Place cream cheese in a small mixing bowl; beat at medium speed with an electric mixer until smooth. Add honey and beat at medium speed until light and fluffy. Stir in dates and pecans.
Microwave sugar, Karo, water and salt for 3 1/2 minutes on High. Add	peanuts. Microwave 9	minutes on High. Add margarine, food coloring and vanilla. When color starts to change, drop by spoonfuls on wax paper. If it gets too stiff, reheat. For a different flavor, parch peanuts first.
Pour in about 1 pint to 3/4 quart of tomato juice. Cook over medium heat, stirring, until it begins to thicken. May use 2 beef flavored bouillon cubes in place of the meat drippings.
Pork chops can be substituted for spareribs. Simply brown them in a little oil before assembling. Cut spareribs into serving-size pieces. Spread 2 cups sauerkraut in the bottom of a 3 to 4-quart casserole. Top with half the ribs, half the potato pieces, half the diced apple and half the onion. Add another layer of 2 cups sauerkraut and repeat remaining ribs, potatoes, apple and onion. Top with remaining sauerkraut. Combine brown sugar and water. Pour over casserole, cover and bake at 325° for 2 to 3 hours. Yields 4 to 6 servings.
Boil and debone chicken until double. Cut into bite-size pieces. Place in the bottom of a medium size casserole dish. Then mix in a separate bowl the following: cream of chicken soup, sour cream, crushed Ritz crackers. Mix well. Add the poppy seed. Mix together well with the mixture. Pour evenly on top of diced chicken. Melt the butter and pour evenly over the top. Bake uncovered for 30 minutes at 350°.
Spray or grease a 9 x 13-inch pan. Sprinkle 1 cup of coconut on bottom of pan. Sprinkle 1 cup chopped pecans over coconut. Mix cake mix like directions on box. Pour over coconut and nuts. In a bowl, blend together butter, cream cheese, powdered sugar and vanilla; this will be stiff. Drop by big teaspoonfuls on top of cake mix. Do not put this mixture close to edge of pan. Bake at 350° for 45 minutes. Serves 12.
Preheat oven to 400°. Oil 2 nonstick baking sheets with olive oil. Cut potatoes 1/8-inch thick. Place potatoes in a bowl and toss with olive oil to coat evenly. Season to taste with salt and pepper. Place on baking sheets. Bake until crisp and brown for 20 to 25 minutes. Put on serving dish and sprinkle with chives and parsley.
Cream sugars and shortening; add eggs, beating well. Add vanilla and milk. Mix in remaining ingredients. Roll into balls; placing on cookie sheet, flatten with fork. Bake at 400° for 8 - 10 minutes.
Peel potatoes and shred. Bring broth, onion and thyme to a boil in saucepan. Stir in potatoes. Simmer, covered, stirring frequently, 20 minutes, or until tender. Remove from heat. Stir in sour cream, Parmesan cheese and pepper.
In a bowl, knead butter with the grated cookies. Add the chocolate, the yolks and whiskey. Mix everything very well. Shape small balls and sprinkle with sugar. Serve them in baking paper cups (cookies size).
Thaw broccoli. Add to 1 stick melted butter. Don't drain juice. Cube the Velveeta and melt. Mix together.
Whip with electric mixer the cottage cheese and Cool Whip. Drain crushed pineapple and add to mixture along with dry jello. Drain oranges and whip into mixture (1/2 can). Fold in remaining half of can with spoon. Refrigerate at least 4 hours.
Mix all well and pour into unbaked pie shell. Sprinkle with nutmeg. Bake 45 minutes in 350° oven or until set. Makes 2 small or one large 10 inch pie.
Heat oil to lukewarm, add all ingredients except crackers. Put crackers in Tupperware container or bread wrapper. Pour the oil mixture over crackers, shake to mix. Let stand 1/2 hour before serving. Store in container. Will stay fresh for days.
Put cubed bread into a 1 1/2-quart casserole dish. Beat together the eggs, milk and sugar and pour over the bread. Sprinkle top with cinnamon. Bake at 325° for 40 minutes.
Bring first 4 ingredients to a boil. Pack cucumbers in a jar with lots of dill (fresh) and garlic. Then pour boiling liquid over cukes. Cover; let cool and then keep refrigerated. Makes 1 gallon.
Mix rice and sour cream. Remove seeds and veins from chiles and chop (chile peppers in small can). In casserole put a layer of rice mixture, then a layer of chiles and next a layer of cheese. Alternate layers, ending up with cheese on top. Bake at 350° approximately 30 minutes.
Cream margarine and shortening together. Add brown and white sugar. Mix thoroughly. Add eggs and vanilla. Mix well. Add dry ingredients; blend well. Add chocolate chips. Drop by teaspoonfuls onto cookie sheet. Bake 10 minutes in a 375° oven.
In a large bowl, combine broccoli, egg substitute, soup and mayonnaise. Stir in Cheddar cheese, onions and dash of pepper.
Whip the cream; add sugar and blend well. Add cream cheese and vanilla; blend until smooth. Refrigerate until ready to serve.
Dissolve bouillon cubes in water; add carrots, celery and onions and simmer for 20 minutes. Add potatoes and simmer 20 more minutes or until tender. Turn heat down and add cheese and cream of chicken soup. Garnish with bacon bits.
Boil 2 minutes. Cool to lukewarm. Add vanilla and beat until right consistency.
Brown flour in oil to a very brown roux. Lower heat and add onion, garlic and green onions. Simmer until onions are cooked. Add shrimp, crabs and oysters. Simmer until shrimp are pink and (if used) oysters curl. Add okra, water, bay leaf, salt, pepper and Tabasco sauce and cook until done. Serve in bowl over boiled rice.
Pare potatoes and cut into 1/4-inch slices. Place in greased 2-quart casserole or baking dish. In medium saucepan, melt butter. Add onion and cook until tender. Blend in flour, salt and pepper. Remove from heat and stir in milk. Return to heat and cook, stirring constantly, until mixture thickens slightly and comes to a boil. Pour over potatoes, cover and bake in 350° oven for 30 minutes. Uncover and bake 1 hour longer until potatoes are tender. Makes 6 to 8 servings.
Grease a 9 x 13-inch pan. Cover the bottom of pan evenly with pecans. Place frozen dough nuggets in rows on top. Sprinkle butterscotch pudding mix on top. Melt butter and mix in cinnamon and brown sugar to make a syrup. Pour over top of all. Place a damp cloth over pan and allow to rise in cold oven overnight. Bake at 350° for 30 minutes. Turn out onto foil lined cookie sheet.
In blender, mix together egg, onions, light cream, salt, sugar and Tabasco. Set aside. Sprinkle meat, broccoli and Mozzarella in bottom of uncooked pie shell. Pour egg mixture over this and bake in preheated oven at 425° for 15 minutes. Reduce heat to 300° and bake 30 minutes longer or until knife inserted 1-inch from edge comes out clean. Let stand 10 minutes before cutting. Serves 4 to 6.
Mix brown sugar and pecans; reserve. Mix cake mix and add ingredients. Pour half of mixture in Bundt pan. Sprinkle with 1/2 brown sugar mixture. Add rest of batter and cover with remaining sugar mixture. Cook 1 hour at 350°. Use favorite frosting.
Grind beaver, potatoes and onion in a food grinder. Add garlic powder, salt and pepper to taste and the Worcestershire sauce. Mix well and form into patties.
Combine all ingredients and pour into pastry shell. Crisscross pastry strips over top. Bake at 400° for 50 minutes. Cool completely.
Mix the first 3 ingredients together and set aside. Spread the crescent rolls on a large cookie sheet. Bake at 350° for 5 to 8 minutes. Let cool. Spread dip on rolls. Add chopped vegetables. Top off with the cheese. Pop in oven until cheese melts. Cut into small squares. Great appetizers or quick treats.
Combine crumbs and oleo. Press in bottom of oblong baking dish and bake for 15 minutes at 325°. Chill. Cream together milk, sugar and cream cheese. Spread over crust. Whip cream stiffly (Cool Whip can be used instead of cream). Add vanilla. Put layer of chopped nuts between layers of cream cheese and whipping cream. Chill. Spread cherry filling over this layer. Chill overnight and serve. Good to make ahead.
Mash bananas, sprinkle with lemon juice. Stir pie filling into cake mix, add eggs and water. Blend to moisten. Stir in bananas, oil, nuts. Mix 2 minutes on medium speed of mixer. Pour into greased and floured 13 x 9 x 2 pan. Bake in 350 degree oven for 35 minutes or until done. Cool - Frost with 9 oz. carton Cool Whip. Sprinkle with coconut.
Preheat oven to 350 degrees. Brown ground beef, drain. Add mushroom soup and 1/2 can water, simmer for 5 min. Place in 9x12 pan, and put frozen tots on top of beef mixture. Put in 350 degree oven for 30 min. Turn on broiler to brown tots. After browning tots, sprinkle cheese on top, put under broiler and brown. Cool sightly and serve.
In a large, heavy pot, combine milk, sugar and rice. Stir until mixture begins to boil. Reduce and simmer for 45 minutes, stirring occasionally. Remove from heat. Beat egg with water. Add vanilla and nutmeg. Stir into cooked mixture. Blend thoroughly. Serves 6.
Cook raisins in water until water is evaporated. Add applesauce, eggs, sweetener and oil; mix well. Blend in soda and flour. Add cinnamon, nutmeg and vanilla. Pour into 8 x 8-inch pan (greased and floured). Bake at 350° for 25 minutes.
Preheat oven to 350°. Use greased cookie sheet. Blend oil, peanut butter, honey and egg. Add rest of ingredients; mix well. Roll into 2-inch balls. Place on greased cookie sheet. Press flat with a fork. Bake at 350° for 8 to 10 minutes. Makes about 3 dozen cookies.
Gather all ingredients, then pour the needed amount of artichoke hearts into a colander and allow to drain thoroughly. Then rough chop into 1/2 inch pieces. Place all ingredients into large mixing bowl and using rubber spatula mix all ingredients together. Place 6 ounces of mixture evenly into a bowl; cover and refrigerate. Microwave until hot.
Melt the chocolate, sugar, Espresso and cinnamon together in a heavy saucepan over low heat, stirring constantly so it doesn't stick. Remove from heat. Add vanilla; stir again. Chill for 4 hours or more. To serve, pour into 6 large dessert glasses. Whip the heavy cream until soft peaks hold; spoon over top.
Preheat oven to 250°. Cream sugar and butter with mixer in large bowl until smooth; add eggs one at a time. Add 1 cup of flour and 1/2 of sour cream; mix together well. Then add remaining of flour and sour cream. Mix until smooth and creamy. Stir in vanilla and almond flavoring. Pour in 9-inch greased tube cake pan. Bake 1 1/2 hours at 375°. Do not open oven door or cake will fall. Let cool before cutting.
Rinse and sort beans before cooking. Cover beans with water. Add 2 tablespoons salt. Soak overnight and drain. Add 2 quarts fresh water and ham or ham hock. Bring to a boil, simmer 3 hours. Add onion and tomatoes. Add one of the following three: pod of red pepper, chili powder or green chopped chilies. Add juice of lemon. Salt and pepper to taste. Simmer another 30 minutes or 1 hour. Flavor improves with age.
Cook bacon until crisp and crumble. Combine bacon, corn and cheese and place into a 2-quart oblong baking dish.
Dredge steak in flour, salt and pepper. Brown thoroughly in oil. Remove from oil; stir in 1 tablespoon flour. Blend in water; stir to smooth gravy. Add steak. Cover tightly; simmer for 2 hours.
In a Dutch oven or large (preferably nonstick) saucepot, saute the onion in the oil until the onion is translucent. Add the tomatoes (including juice) and cook the mixture for about 5 minutes. Add the sweet potatoes, broth and water. Bring the soup to a boil. Reduce the heat and simmer the soup for 20 or so minutes or until the potatoes are soft. Puree the soup in a food processor or in batches in a blender or pass through a food mill. Return to the pan. Add the salt (if desired) and pepper to taste and heat the soup thoroughly. Serve garnished with parsley. Makes 4 to 6 servings.
Cut chicken breasts into cubes. Cook and brown until done. In bowl mix drained vegetables and celery soup. Add chicken. Pour into pie shell. Top with second pie shell. Bake at 350° until done.
Brown onion and ground meat on stove. Add soup, tomatoes, rice and 2 cups water, stirring thoroughly. Pour into large baking dish (spray dish with Pam). Top with cheese. Bake for 45 minutes at 350°. Enjoy! Feeds a family of four for 2 days!!
Mix pudding (dry) with pineapple (undrained); Add coconut and Cool Whip. Mix cream cheese and sugar together and fold into other ingredients. Chill. You can put extra coconut on top.
Mix oil, sugar and eggs well. Add dry ingredients; mix all in a large bowl. Bake in greased and floured oblong cake pan. Bake in 350° oven for 1 hour.
Soak and squeeze bread (enough for baking pan). Sift together flour, baking powder and spices. Combine with raisins. Bake in slow oven at 300° for about 1 hour.
Mix veggies, ham and cheese in baking pan. Make white sauce with remaining ingredients and pour over potatoes. (Can shorten process by not cooking white sauce ingredients, simply mix well and pour over.) Cover and bake at 350° for 30 minutes. Uncover and bake 60 more minutes, until potatoes are tender.
Grease or spray muffin pan. Stir together flour, cheese, sugar, baking powder, salt and pepper. Make a well in center. In a small bowl, combine egg milk and oil. Add egg mixture to flour mixture. Stir just until moistened. Batter should be lumpy. Fold in crumbled bacon. Fill prepared muffin pan cups. Bake at 400° for 20 to 25 minutes, until golden. Remove from pan. Serve while warm.
Brown first 5 ingredients in skillet; drain off grease. In a large pan, put 1 cup cooked rice; add meat mixture, beans, chili mix, chili powder and salt to taste. Stir and simmer about 30 minutes. You may need to add some water while simmering. Mixture will be real thick. Serves 8 to 10 people.
Combine everything but the cheese and potato chips in a greased 9 x 13 x 2-inch casserole dish. Combine cheese and potato chips and sprinkle on top. Bake in preheated oven at 325° for 45 minutes or until lightly browned.
Mix all ingredients and top with more grated cheese or bread crumbs mixed with melted butter. Bake at 350° for 40 minutes. Serves 10 to 12.
Dissolve jello in 2 cups boiling water. Add pineapple and blueberry filling. Place in dish and refrigerate.
Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate. Spread 1/4 cup of the fruit spread on cake layer. Top with 1/2 cup of the whipped topping. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve. Decorate top and sides of cake with strawberry slices and mint leaves. Store leftover cake in refrigerator. Makes 12 servings.
Cream butter and sugar until creamy and smooth. Mash the bananas through a coarse sieve and mix with the sugar and butter mixture. Add the lightly beaten eggs, lemon juice, nutmeg and raisins. Sift the salt and baking powder with the flour. Combine the two mixtures and bake in an oiled bread pan. Bake at 350° for 1 hour.
Mix. Spread into a 9 x 9-inch pan. Bake at 325° for 15 to 20 minutes.
Cook ground beef, green pepper and onion until browned and beef is crumbly. Add remaining ingredients and mix well. Pour into a greased 1-quart casserole dish. Bake at 350° for 45 minutes.
Microwave butter in 4-quart bowl for 1 minute or until melted. Add sugar, Karo and milk. Mix well. Microwave on High for 3 minutes. Stir good and microwave on High for 3 minutes. Stir good and scrape bowl. Microwave another 3 minutes more. Stir well and add chocolate chips and nuts. Mix well. Pour into 13 x 9-inch dish. Cool at room temperature.
Cook and debone chicken. Cut into bite-size pieces and layer on bottom of casserole dish. Layer pieces of broccoli on top of chicken. Mix soup, mayonnaise and curry powder. Pour over chicken and broccoli. Cover with shredded cheese and bake at 350° for 30 minutes or until cheese is bubbly. Serve with rice or dinner rolls. Serves 4.
Mix apples, 5 tablespoons sugar and cinnamon and set aside. Combine remaining ingredients; beat until smooth. Thoroughly grease and flour large tube pan. (It helps to line the pan with paper. Grease pan, then grease and flour paper. Turn out and remove paper while still warm.)
In skillet, put oil. Stir-fry the onions and red bell pepper. Add the rice. Stir-fry. Add the egg. Add the chicken. Add seasoning mixture, sugar, soy sauce and water, then mix all this together. Pour over the rice and let cook for 1 minute.
Combine all ingredients; mix thoroughly. Refrigerate until well chilled. Shape into walnut size balls. Bake in single layer on ungreased pan. Bake in 350° oven 30 minutes.
Sort and wash red beans. Add cut sausage, onion, bell pepper, garlic, salt and pepper. Make your roux in a separate pan. Roux is made by browning flour in cooking oil. Pour roux over other ingredients (bean and sausage mixture) to thicken the liquid in the pot.	Cook until beans are done.
Brown hamburger with onion, salt & pepper. Drain fat.	Mix in soup and green beans. Spread potatoes on top & sprinkle with cheese. Bake at 350° for 30 minutes.
In a frying pan, pour the salad oil, add the almonds and noodles; stir fry until browned. Drain on a paper towel. In a large bowl, combine the noodle mixture, chicken, cabbage and onions. Make a dressing with the salad oil, vinegar and sugar and mix into the salad.
Dissolve jello in water. Add unthawed frozen strawberries. Break up berries with fork. As the berries thaw the jello will thicken. Stir in sliced bananas.
Mix all together. Put in a greased bowl. Cover with wax paper and a wet towel. Refrigerate overnight. Roll 1/2 of dough into a circle and cut into pie-shaped wedges. Each circle should make 16 rolls. Roll up and let raise 2 hours. Bake at 400° for 15 minutes. Yield: 32. They may be frozen and then allowed to raise 3 to 4 hours.
Mix all ingredients until well blended. Spread evenly in large pizza pan (14 inch) that has been lined with foil and sprayed with Pam. Bake 350° for 20-25 minutes or until lightly brown top with following spread.
In a large pot, heat vegetable oil. Add sauteed onions. Roll fish that you have cut up into 3-inch pieces in flour. Place into pot with onion. Cook on medium heat until slightly brown, turning once. Mix catsup and water together and pour into pot. Pour water off of potatoes into a bowl with catsup and stir up and add this to meat pot. Add potatoes to stew. Add minced garlic, bell pepper and hot sauce. Simmer. Serve over plain rice.
Cook soup bones with lean beef. When done, remove the bones. Add tomatoes, chopped celery, chopped carrots, onion and potatoes. Cook until all vegetables are done. Add macaroni that has been cooked separately and drained. Add corn that has been cooked separately; may stick if added at beginning. If soup needs more liquid, add water, tomato juice or V-8 juice.
Measure and sift the flour, cocoa, soda, baking powder and salt. Beat shortening and sugar; cream well. Add alternately with dry ingredients and mix well. Add buttermilk or sour milk, boiling water and vanilla. Dough will be thin. Bake in hot oven at 375° to 400°.
Line shell with cheese and sausage. Pour other combined ingredients over sausage and cheese. Bake at 375° for 25 to 30 minutes.
In ice cream container, combine all ingredients and mix well. Freeze according to manufacturer's instructions. Freeze leftovers.