HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook beans until tender. Drain and add water chestnuts and dill weed. Marinate in dressing for 1 hour or more. If desired, use chopped celery and green onion to taste.
Sift dry ingredients; cream butter and egg. Add dry mix to water and creamed mix; knead. Shape into knots, pretzels or cut with bone-shaped cookie cutter. Bake at 350° for 25 minutes. Serves 1 dog.
Cut stems off berries. Cut deep X in top of berries. Gently spread apart to make petals; set aside.
Mix ingredients together. Bake in prepared muffin pans at 350° for 25 minutes. May add pecans or raisins for variety.
Beat eggs until frothy with a lemon color. Add sugar and applesauce. Beat well. Stir in zucchini. Add in dry ingredients. Beat well. Pour into greased and floured pans. Bake at 350° for 45 minutes. Makes 5 small loaf pans.
Boil the raisins, sugar, water and salt. Boil for 5 minutes in a 2-quart saucepan. Beat egg yolks and add milk, cornstarch and cinnamon (mix cinnamon with cornstarch and dissolve in part of the milk first). Add to the raisin mixture and cook until thickened, stirring constantly. Pour into a baked pie shell. Top with meringue.
Wash mushrooms; drain. Remove stems from mushrooms. Reserve caps. Chop stems to make 1 cup. Cook chopped stems and green onion in butter or margarine until just tender. Stir in flour, savory and 1/8 teaspoon pepper; add wine and 2 tablespoons water. Cook and stir until thickened and bubbly. Stir in crabmeat and Parmesan. Fill mushroom caps with crabmeat mixture. Place mushrooms in a 15 x 10 x 1-inch looking pan. Top with bread crumbs. Bake in a 350° oven for 15 to 20 minutes or until tender. Makes 24. Enjoy!!
Mix the first six ingredients together. Combine the croutons, butter and water. Put half of crouton mixture in a greased 9 x 12-inch baking dish. Pour chicken mixture over croutons. Top with remaining crouton mixture. Bake 45 minutes at 350°. Makes 6 to 8 servings.
Cook celery and onion in broth until tender. Add other ingredients and cook until noodles are tender. This is an easy recipe that is very good and rich.
Heat all ingredients in saucepan. Add in 1/4 pound Velveeta cheese. Heat until cheese melts and serve with Fritos.
Brown beef, onion and garlic in skillet. Drain fat. Add remaining ingredients. Simmer until barley is cooked about 20 minutes and serve.
In 4 pieces of aluminum foil, place all of the ingredients. Cover with foil so that everything is covered. Place over open campfire and cook until all vegetables are tender.
Mix all 3 ingredients and bring to boil. Coat popcorn. Bake 1 hour at 250°, then break apart.
Simmer together for 5 minutes the juices, sugar, cloves and cinnamon; strain. Make tea with tea bags according to directions on box; should be about 12 cups. Let sit about 1 hour; combine with juice. Serve warm. Makes approximately 20 servings.
Melt butter in a large frying pan and brown onions. Add broth, garlic powder and salt; simmer. Place soup in bowls with bread pieces and cover with cheese. Place under broiler until cheese is melted and brown.
Spread margarine on both sides of bread. Cut a hole in the center with a biscuit cutter. Brown one side of bread in pan over medium heat. Turn add 1 egg into the hole and cook for 3 minutes. Cover and cook 3 more minutes. Makes 1 serving.
Combine all ingredients and pour in pie shell. Bake at 425° until knife comes clean (approximately 50 minutes).
Preheat oven to 350°. Stir together eggs, barbecue sauce and ground beef. Separate biscuits. Press into bottom and sides of muffin pans. Spoon beef mixture into each shell. Top with grated cheese. Bake 8 to 12 minutes until golden brown.
In 3-quart casserole, combine water, bouillon, thyme, rosemary and bay leaves. Rinse chicken; pat dry. Place breast side down in casserole. Cook, covered, on 100% power (High) for 10 minutes in microwave. Turn chicken over. Arrange potatoes, onions and carrots around chicken and cook, covered, on 50% power (Medium) for 30 to 40 minutes, until drumsticks move easily in sockets and vegetables are tender. Turn dish once during cooking. Skim fat from pan juices and remove bay leaves. Pour 1 cup pan juices into 4-cup glass dish. Combine buttermilk and flour and stir into pan juices. Cook on 100% power (High) for 3 to 4 minutes, uncovered, or until thick. Sprinkle chicken with paprika. Spoon some gravy on chicken and vegetables and serve. Save remaining gravy to pass at the table.
Mix together and put into greased 9 x 9-inch baking dish. Bake at 350° for about 45 minutes.
Cream sugar, eggs and margarine. Add cream. Sift dry ingredients with flour and add. Chill dough 4 hours or overnight. Bake at 375° for 10 to 12 minutes.
Wash and peel eggplant; slice lengthwise in 1/4-inch slices. Soak for 10 minutes in salted water. Pat dry with a paper towel. In a large skillet, greased or sprayed with Pam, braise slices until tender. Drain on towels.
Mix all ingredients (except pie filling) thoroughly. Put 3/4 of dough in a greased 13 x 9-inch pan. Spread the pie filling over the dough and top with the rest of the dough. Bake 1 hour at 350°.
Mix the first 5 ingredients by hand and set aside. Sift the flour, sugar, baking soda, cocoa and salt together. Add the mixed water, oil and vanilla to the sifted mixture. Fill paper muffin cups 1/2 full of chocolate mixture. Drop 1 heaping teaspoonful of cream cheese mix in center. Bake at 350° for 30 minutes.
Add boiling water to jello and sugar; stir until dissolved. Add strawberries, stir until thawed. Place in refrigerator until syrupy; then stir in whipped cream. Layer bottom of a 9 x 13 inch pan with angel food cake, pour 1/2 the strawberry mixture over cake; then repeat layers again cake, then strawberries. Refrigerate until firm and serve.
Mix ingredients together well. Roll into small ball and flatten with a fork on greased sheet. Bake about 10 minutes in 350° oven. (These do not use any flour.)
Mix well and pat out thin into a 9 x 13-inch pan. Bake at 325° for 15 minutes.
Melt butter in 13 x 9-inch baking pan. Mix flour, sugar and milk; pour over butter. Pour can of fruit on top. Bake at 350° for 30 minutes or until brown.
Make your selection carefully. Do not choose too young or green but mature and ripe, coming from good stock. Do not keep in a stew or hot water or pickle. This tends to make them sour, hard or bitter.
Mix all ingredients together and put in ice cream freezer; freeze. Makes 6 quarts.
Brown hamburger, onion and green pepper; drain. Add tomatoes, tomato sauce, chili powder, salt, garlic powder; salt and pepper. Cook and drain noodles. Add to hamburger mixture and simmer.
Preheat oven to 375°. Chop chicken and olives. Add cheese, green chilies, mayonnaise and seasoning. Seed and chop 1 tomato. Slice lime in half. Juice 1/2 of lime to measure 1 teaspoon. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Keep 2 tablespoons of chips and add remaining chips to chicken mixture. Mix well. Sprinkle remaining chips on large round baking stone.	Arrange crescent triangle in a circle with wide ends overlapping in center and points toward outside. Scoop chicken mixture onto widest end of triangle. Bring points of triangles up over filling and tuck under wide end. (Filling will not be completely covered.) Bake 20 to 25 minutes or until golden brown.
Place first 2 cups cereal in bowl, add boiling water. Set aside to cool. In a large bowl cream together butter, sugar, and eggs. Add buttermilk and soaked bran mixture, beat well. Sift together flour, soda, and salt. Add dry ingredients to buttermilk mixture and stir until flour is mixed in. Stir in the additional 4 cups cereal. Store batter in tightly covered container in refrigerator, for up to 3-4 weeks.
Start with oleo, and beat until creamy. Add some sugar (1 pound), then syrup. Add as much sugar as you can and 1/2 bag coconut. When too stiff for mixer, add rest by hand. Make take more or less sugar, depending on oleo. Should be pliable and able to form an egg or bite-size pieces. Put on pan and refrigerate until cool (even overnight). Dip in chocolate and put on wax paper to cool.
Beat eggs. Add oil, sugar, vanilla and zucchini and stir. Add flour, baking powder, soda, salt and cinnamon to creamed mixture. Mix until thoroughly blended. Add nuts. Bake at 325° for 1 hour or until done.
Preheat oven to 350°. Crush pretzels in a square baking dish. Cut stick of butter into 5 or 6 pieces and lay on top of pretzels. Sprinkle sugar over pretzels and butter. Bake for 10 minutes. Stir and press into crust. Let cool.
Shred chicken breasts. Place in a bowl. Saute onion and green pepper in a tiny bit of oil. Add to chicken. Stir in both cans of soup. Add pimento. Place in 13 x 9 baking dish. Top with almonds, crushed potato chips and cheese. Bake 1 hour at 350° or until thoroughly cooked.
Section oranges; then finely dice and drain. Dissolve gelatin and salt in boiling water. Stir cranberry sauce until smooth and blend into gelatin. Chill until slightly thickened. Fold in diced oranges and nuts. Pour into 5 cup mold. Chill until firm. Makes 4 1/4 cups or 8 servings. This salad is especially good served with chicken or turkey.
Preheat oven to 400°.	In medium skillet heat butter until melted. Add onion, green	pepper	and carrots. Cook 5 minutes, stirring. Stir in ketchup, pineapple juice, vinegar, sugar, soy sauce, garlic salt, salt, pepper and ginger. Cook, stirring constantly	until mixture	boils.	Add pineapple. Arrange chicken in	13 x 9-inch baking dish. Pour sauce over. Bake 45 minutes. Uncover;	bake 30 minutes longer or until done.
Cook macaroni in slightly salted boiling water for 5 minutes, drain. Saute mushrooms in butter. Combine macaroni and mushrooms with other ingredients. Place in a 6 c. buttered casserole. Refrigerate 8 hours or overnight. Bake at 350° for 1 hour.
In a heavy pan, over low heat, melt caramels with water. Stir occasionally until smooth. Wash and dry apples, remove stems and insert wooden sticks in stem end. Dip apples in melted caramel; scrape excess from bottom. Place on parchment paper or buttered waxed paper. Chill to set. Makes 10 old-fashioned delicious Christmas treats. Use the crispest, juiciest apples you can find.
Wash rice; mix ingredients and pour into buttered pudding dish. Bake 3 hours in a very slow oven (250°). Stir 3 times during the first hour of baking to prevent rice from settling.
Sprinkle gelatin over cold water and let stand 5 minutes. Add 1/2 cup boiling water and stir until dissolved. Whisk in lemon juice, mashed avocado, mayonnaise and salt. Stir in minced onion and tomato. Turn into 3 cup mold or bowl.	Make in a.m. and serve in p.m. and it will not darken.
Soak brown rice for 2 hours. In large casserole mix all ingredients (except almonds). Lightly sprinkle almonds on top. Bake for 1 1/2 hours, covered at 350°.
Cream together sugar and shortening; add sour cream and eggs. Sift dry ingredients and add to mixture; add lemon or vanilla. Drop by teaspoon on greased cookie sheet. Press down with tumbler dipped in flour. Sprinkle top with sugar. Bake 10 to 12 minutes at 400°.
Cook squash until tender. Drain, mash and drain again. Combine other ingredients. Drop by spoonful into hot oil and fry 5 minutes. Makes 2 dozen.
Let dough defrost until it can be worked. While dough is defrosting (about 2 hours), brown meat with onions and bell pepper and preparing sausage as instructed. Drain fat from meat mixture. Spread each bread loaf on separate well buttered sheets of foil; sprinkle meat mixture generously down middle of each loaf, followed by a layer of mushrooms and cheeses. Fold sides of dough over top of the filling, making sure all mixture is covered completely. Brush top with butter; fold foil around the loaf. Bake 1 hour at 350°. Unwrap and bake until brown.
*For the low-fat diet, substitute 1/2 cup water and 1/2 cup oil.
Cook and cut chicken into small pieces. Place chicken in 9 x 13-inch pan. Heat broth and soup. Bring it to a boil. Pour over chicken. Melt margarine; add pepper. Mix other ingredients; add alternately with buttermilk. Spoon over chicken. Bake at 425° for 25 to 30 minutes.
Pour boiling water over figs to cover; let stand for 10 minutes. Drain, stem and chop figs. Add sugar and 3/4 cup water. Slowly bring to a boil, stirring often until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook for 1 minute longer. Pour hot jam into hot jars, leaving 1/4-inch headspace. Seal at once.
Cook hamburger and onions in oil until well done. Put in deep casserole dish. Add peppers, barbecue sauce, tomatoes, pinto beans and sugar. Mix corn bread mix as directed. Spread evenly over ingredients. Bake at 450° until brown and crusty, approximately 30 minutes. Serves 8.
Use either cocktail frankfurters or cut inch-long pieces of regular frankfurters. Simmer together with 1 (10 ounce) jar currant jelly, mixed with 2 tablespoons prepared mustard, until sauce thickens and hot dogs are piping hot. Use toothpicks for serving, leaving dogs in sauce.
Mix banana, sugar, buttermilk, shortening, eggs and vanilla together. Mix flour, soda and baking powder together. Add to ingredients. Bake at 350° for 30 to 35 minutes.
Mix beer, Bisquick and garlic powder in a bowl. Dip chicken pieces in batter and deep fry to golden brown.
Brown sausage; drain. In a greased casserole, combine sausage, sauce, pasta and Parmesan cheese. Bake at 350° for 20 minutes. Top with Mozzarella cheese; heat until cheese melts. Serve with garlic bread and salad.
Cook broccoli until tender-crisp. Drain and put in serving dish. Combine all remaining ingredients and pour over broccoli. Serve hot or cold.
Place in mixing bowl the sour cream, mustard, black pepper, salt, garlic powder and Worcestershire sauce. Blend for 2 minutes at low speed. Add mayonnaise. Blend 1/2 minute at low speed, then blend 2 minutes at medium speed. Crumble cheese by hand into very small pieces and add. Blend at low speed no longer than 4 minutes. Must sit	24 hours before using. Makes approximately 2 1/2 cups.
Make a big 10-inch skillet or 2 small pans of cornbread. Cook whole chicken and remove from broth. Debone chicken. Using broth, add 1/2 stick butter and cream of chicken soup. Mix well. Break up cornbread; add onions, sage to taste, salt and pepper. Start adding broth and mash up fine. I use the potato masher getting it smooth and tasting as you go. Grease oblong dish or pan and pour in half of dressing and then add chicken and finish filling with dressing. Pour a cup of broth on top and cook at 350° until done (about 1 hour). Don't overcook.
Mix Krispies, margarine, sugar and peanut butter with hands until well mixed. Form into balls. In double boiler, melt chips and paraffin. Dip balls with toothpick. Place on waxed paper to harden. Store in airtight container in cool place.
Core and quarter unpeeled apples into 4 to 6-quart pot or Dutch oven. Cook until very soft. (Can be cooked in crock-pot or slow cooker.) Press through food mill. Boil 30 minutes, stirring constantly. Add sugar and spices. Cook and stir over low heat until sugar dissolves. Boil gently. Stir frequently until desired thickness. Carefully put hot butter into hot jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath 10 minutes. Makes about 8 pints.
Add spices and tomato sauce to meat. Combine chopped onions, cream cheese and sour cream. Cook noodles and place in large casserole dish. Next add meat mixture. Add cream cheese mixture. Cover with grated cheese. Bake at 350° for 30 minutes.
Add grated onion and grated raw potatoes to pancake mix. Bake on hot griddle slowly so that potatoes will cook done. Serve with leftover roast and gravy.
Mix well. This pie crust can be mixed with an electric mixer. It will keep in the refrigerator for several days. This pie crust handles very easy and will make 2 or 3 crusts.
In skillet, in 1 tablespoon hot margarine, cook chicken for 10 minutes. Remove. In an additional 1 tablespoon hot margarine, cook mushrooms, onion and garlic powder until tender and liquid is evaporated. Stir often. Add soup, milk and pepper. Heat to boiling. Return to skillet. Cover. Cook over low heat for 5 minutes. Stir often. Serve with noodles. Serves 4.
Boil potatoes until tender. Grease oblong baking dish. Slice potatoes and layer in dish with onion, salt and pepper. Dot with margarine. Repeat until all potatoes are used up. Pour milk over. Cover with cheese and bacon. Bake at 350° for 15 minutes.
Put baking soda in sour milk and mix. Put molasses, sugar, lard and egg in large bowl; mix well. Add flour, salt and ginger, then add cup of sour milk and mix well. Roll out about 1/4 inch thick and bake.
Have cream cheese at room temperature. Chop shrimp and combine with other ingredients. Chill and serve with scoop Fritos.
Place beef in foil lined pan. Sprinkle with salt and pepper. Mix ketchup and Open Pit together and pour over meat. Sprinkle with dry onion soup. Seal tightly with foil. Bake for 15 minutes at 475°. Lower temperature to 325° and cook for about 3 hours (depending on weight of meat).
Melt margarine. Stir sugar and cocoa into margarine. Add vanilla and stir. Add eggs, one at a time, beating well with fork. Add milk; stir well. Pour into pie shell and bake approximately 45 minutes at 350° or until set. For tarts, bake 20 minutes at 350°.
Mash beans until smooth. In separate bowl, beat eggs and all other ingredients. Mix well. Pour into pie crusts and bake at 325° for 1 hour. Yields 2 pies. Can be frozen. Delicious.
Trim fat from meat. Cut into strips and beat until tender. In a bowl mix all seasonings, worcestershire, and A1. Add meat. Marinade for 1 hour or over night. Puree onions and bell peppers in a blender. Lay meat on a pan and cook at 350 till brown (approx. 30 min.). Turn meat and add puree and brown until done (approx. 15 minutes).
Fry onion and zucchini with oregano, margarine and garlic powder. Beat eggs in bowl. Add cheese. Mix with zucchini mixture. Place rolls into large pie pan overlapping to form crust. Put zucchini mixture into raw roll pan. Bake at 350° for 18 to 25 minutes.
Cook pintos until about half done; drain water off. Put pintos in the mixture of cornmeal, flour and soda. Mold into baseball size balls. Put into a pot of boiling water. Cook slowly for about 1/2 hour. Remove from water. Cut open; pour meat grease over them and salt to taste.
Prepare Chocolate Crumb Crust and set aside. Sprinkle gelatin over 3/4 cup of the skim milk in a small saucepan. Soften 1 minute, then heat and stir until gelatin completely dissolves. Place cottage cheese in a blender or food processor; blend until completely smooth. Add gelatin mixture, remaining milk and vanilla. Cover and blend until smooth, scraping down sides of blender occasionally.
Beat until stiff. Add 3 tablespoons granulated sugar slowly. Beat until stiff enough to form peaks. Bake in slow oven at 325° for 12 minutes.
Split chicken into 8 pieces and arrange in greased casserole. Place cheese slice on each chicken piece. Mix soup and wine until smooth and pour over chicken. Sprinkle stuffing mix on top and drizzle with melted butter. Bake at 350° for 45 to 55 minutes until done.
Prepare cornbread according to package directions. Cool; crumble into very small pieces. Cook bacon; drain and crumble or chop. In large glass bowl, layer half of the cornbread; top with half of pickle relish, juice, tomatoes, pepper, onion, bacon and 1/2 cup mayonnaise. Repeat layers, reserving small amount of tomatoes and bacon for garnish. Refrigerate; serve chilled. Yields 12 servings.
Brown beef slowly. Drain pineapple, reserving syrup. Combine brown sugar and cornstarch. Add pineapple syrup, vinegar, soy sauce and salt. Cook and stir over low heat until thick. Pour over hot cooked beef. Let stand 10 minutes. Add pineapple, green pepper, onion tops and shredded carrots. Cook 2 or 3 minutes. Serve over rice. Serves 6.
Place the pork in a saucepan. Add vinegar, garlic, pepper, salt or soy sauce and water. Cover the saucepan and cook slowly until the meat is tender and the broth is about 1/4 cup. Drain the meat; separate the pieces of garlic from the pork and fry in lard until brown. Add the pork and fry until brown also. Add the broth and let simmer for about 5 minutes. Serve hot.
Mix vinegar, sugar and stir over low heat until sugar is dissolved. Add oil and Ramen flavor mix; stir until well blended. Don't add noodles, nuts and dressing until ready to serve. You can substitute 1/2 balsamic vinegar and 1/2 wine vinegar for rice vinegar. Cooked chopped chicken may be added.
Combine flour, baking soda, salt and sugar in a bowl. In a saucepan combine butter, cocoa and coke and bring to a boil. Pour this over the mix of dry ingredients. Add remaining ingredients and beat well. Pour into an ungreased 13 X 9 X 2 inch pan. Top with Coca Cola Cake Icing.
Heat Hershey bars and Eagle Brand milk over low heat until melted. Add salt and vanilla. Add marshmallows and nuts. Turn out into a large buttered pan (glass is better) and let stand several hours. Cut into squares and store loosely covered for a couple of days or more, if left at room temperature.
Mix all ingredients together, except crackers and butter. Pour into baking dish. Top with Ritz crackers and butter. Bake, covered, at 250° for 30 minutes.
Cook squash in 1 1/2 cups water to which 3/4 teaspoon salt has been added, for about 10 minutes. Drain and add next 4 ingredients and pepper to taste. Butter a baking dish and put 1 cup stuffing in the bottom. Add squash mixture. Top with remaining stuffing and dot with butter. Sprinkle with almonds, if desired. Bake at 350° for 30 minutes.
Mix eggs, cottage cheese and margarine. Add onions and broccoli. Add corn bread muffin mix and salt. Melt butter in 9 x 9-inch glass pan. Bake at 375° for 25 to 30 minutes. May be frozen for later use. Thaw, then warm.
Brown onion and hamburger in oil. Drain off excess oil. Add tomato soup (Campbell's or equivalent). Season with salt and pepper.
Scrub potatoes; cut into wedges or quarters. Coat wedges with oil. Put onion soup mix and potato wedges into a large Ziploc bag. Shake well. Lay wedges on cookie sheet. Bake in oven at 375° for 45 minutes to 1 hour.
In a large bowl, mix vinegar, olive oil and chipotles. Season to taste with salt, about 1/4 teaspoon. Add cabbage, carrot, onion, cilantro and chicken. Toss and let stand 15 minutes. Put into a wide, shallow serving bowl, dot with avocado and sprinkle with cheese. Serve with tortillas. Makes about 4 cups, enough to fill 12 to 16 tacos and serve 4.
In small bowl, combine 1/2 cup sugar, shortening, vanilla and egg whites. Blend well. Beat in remaining sugar until smooth and creamy. Optionally, flavor with chocolate or strawberry, and frost cake.
Place muffins on a cookie sheet, cut side up. Spoon sauce on cut side and add toppings and cheese. Bake in a 350° oven for 5 to 10 minutes or until cheese is melted and bubbly.
Place chicken in roaster. Add soups and water. Cover; bake in oven for 2 hours at 350°. Don't peek!
Mix all ingredients together and boil for 20 minutes. Pack in jars and seal. Hot water bath for 5 minutes. Makes 12 to 14 pints.
Heat skillet. Add steak; cook until lightly browned; stir in water, salsa and seasoning mix. Heat to a boil. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Spoon steak mixture evenly onto tortillas and top with Kraft shredded cheese.
Mix all ingredients well. Pour mixture in an 8-inch pie pan. Bake for 10 minutes at 450°. Reduce heat to 350° and continue baking for 50 minutes. Serves 8.
Grease 9 x 13 pan. Lay hash browns to cover bottom of pan. Top each hash brown patty with a pad of butter and salt and pepper. Repeat with second layer. Pour milk 1/2 way up the pan. Bake at 350° for 40 minutes. Take out and stir and add more milk so that mixture is very moist. Put back in oven for 30 minutes. Top with grated Parmesan cheese and put back in oven for 15 minutes or until golden brown.
Combine sugar, cocoa, butter and milk. Bring to a boil and continue to boil for 5 to 7 minutes.
Place popcorn in two large bowls. Mix nuts with each bowl. In a 5-quart saucepan, combine remaining ingredients. Bring to a boil over medium heat; boil and stir for five minutes. Pour half of syrup over each bowl of popcorn and stir to coat.