HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak the black beans in water overnight. Heat oil in a Dutch oven. Add onions and garlic and cook over low heat until vegetables are tender, about 10 minutes. Drain the beans. Add the beans to the Dutch oven. Add the ham bone and the water. Stir in 1 tablespoon of cumin, oregano, bay leaf, salt, pepper, cayenne and 1 tablespoon of parsley. Bring to a boil, reduce heat and cook, uncovered, until beans are very tender and the liquid is reduced by about 3/4. This will take 1 1/2 to 2 hours. If it requires a longer cooking time, the beans were probably old. Transfer ham bone to plate and cool slightly. Pull off any remaining meat with your fingers and shred. Return meat to pot. Stir in remaining parsley, red pepper, cumin, sherry, brown sugar and lemon juice. Simmer for another 30 minutes. Taste. Correct seasoning and serve very hot. Garnish with dollop of sour cream and top with a sprinkle of green onions.
Place meat, seasoning, onion and water in skillet over low fire. Slice potatoes thin and place on top. Put lid on skillet and cook until potatoes are done. Stir into meat and simmer for 5 minutes.
Combine dry ingredients in a large mixing bowl. Add oil, beating well. Add eggs and beat well. Add buttermilk and vanilla, mixing thoroughly. Stir in preserves and pecans. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 1 1/4 hours. Let cool 10 minutes and remove from pan. Pour warm Buttermilk Glaze over warm cake.
In mixing bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives: mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2 inch pieces. Yield 15 - 20 servings.
Sift together flour, soda, salt, and cinnamon. Cream butter, gradually add sugar and cream until fluffy. Add brandy extract then add eggs one at a time. Add dry ingredients then fruit and nuts. Drop by teaspoonfuls on lightly greased cookie sheets. Bake for 12 to 15 minutes at 350°.
Melt butter in a 13 x 9-inch pan. Put sliced, drained peaches in butter. Mix together sugar, flour and milk. Pour this batter over peaches. Bake at 425° for about 30 minutes. You may add cinnamon or allspice, if desired.
Combine flour, beer and salt in a small bowl. Peel and devein shrimp. Rinse under cold running water and pat dry with paper towels. Pour oil into a saucepan to a depth of 2-inches. Heat to 375°. Dip shrimp, 1 at a time, into batter and drop into hot oil. Fry, turning once, 1 minute or until lightly browned. Drain on paper towels.
Mix together first 3 ingredients and beat well. Sift dry ingredients together and add to the first mixture. Stir in zucchini, nuts and vanilla. Bake in 2 loaf pans at 350° for 1 hour. Turn out of pan when taken from oven.
Bring broth to a boil in a heavy saucepan. Stir in rice and rest of ingredients, except almonds. Cover; reduce heat and simmer 25 to 30 minutes or until liquid is absorbed. Stir in almonds. Yields 8 servings.
Unroll crescent roll dough and place triangles on a 12-inch pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. Lightly press wide ends together. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375° for 20 to 25 minutes or until golden brown. Yields 6 to 8 servings.
Preheat oven to 375 degrees. Combine all ingredients in bowl of food processor, fitted with steel blade. Process until mixture clings together. (You can use a mixer, if desired.) Shape dough into balls about 1 inch in diameter. Place on an ungreased cookie sheet. Press with a fork in a criss-cross pattern. If the fork sticks to the cookie dough, dip it in sugar and then press. Bake for 8 to 10 minutes. Remove from pan immediately and cool on a rack.
Combine water and sugar; bring to a boil. Add pie filling and return to a boil. Pour over the Jell-O to dissolve. Add rest of ingredients. Pour into 13 x 9-inch pan or mold to set.
Brown meat and onion. Chop tomatoes. Mix with soup and meat. In baking dish, arrange layers of chips, meat mixture and grated cheese. Repeat layers, ending with cheese. Bake 15 to 20 minutes at 350° or until cheese is melted.
Liberally spray large nonstick skillet with cooking spray. Add oil and heat over medium heat. Add garlic and onions. Heat until soft (approximately 3-4 minutes). Fill large saucepan with 2 inches of water. Place chicken breast in steaming basket or stainless steal saucepan with lid. Bring water to boil and steam chicken for 7 minutes. Remove from heat and let set in steam until fully cooked. Remove chicken from basket and let cool. When cool, cut into 1 inch chunks. Meanwhile, cook penne according to packaging. Drain and keep warm. Add chicken chunks, olives, basil, and oregano to skillet with onions. Turn to medium heat for 5 minutes. In large bowl, toss chicken with hot penne pasta. Sprinkle top with cheese and serve.
Spray 9 x 13 inch pan. Place layers of tomato, onion, zucchini and cheese. Sprinkle with salt and pepper and liberally with Italian seasoning. Sprinkle about 1/2 cup crushed Ritz over all. Make second layer same as first, beginning with tomato and ending with cheese, top with more seasoning and crushed Ritz. Cover with foil and bake 30 minutes at 350°. Remove foil and bake another 30 minutes.
Cook hamburger; drain and add spaghetti sauce. Cook lasagne noodles for 10 minutes in boiling water; drain.
Mix sugar, milk and oleo; cook to soft ball stage. Add peanut butter and beat. Pour onto greased plate.
Boil potatoes with the skins on. Peel and slice thinly. Fry slowly in large skillet the bacon. Drain on paper towel. Saute in the bacon fat until golden the onion. Blend in flour, sugar, salt, celery seed and dash of pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to a boil, stirring constantly. Boil 1 minute. Stir in carefully the potatoes and crumbled bits of bacon. Remove from heat. Cover and let stand until ready to serve. Makes 6 to 8 servings.
Crumble and brown sausage; drain fat. Cut butter or shortening into flour until coarse crumbs form. Add buttermilk and stir until dough clings together. Knead 10 to 12 strokes on lightly floured surface. Roll out to a 16 x 12-inch rectangle. Sprinkle sausage over dough. Roll up jelly roll style, starting with the long side. Slice into 1-inch slices. Place cut side down on ungreased baking sheet. Bake at 350° for 10 to 15 minutes.
Mix together ground beef, crumbled bread slices, chopped onion, pepper, egg, salt and black pepper. Add 1/2 cup ketchup and mix. Place mix in loaf pan and spread remaining 1/4 cup ketchup over the top. Bake at 375° for 1 hour or until done.
Grease casserole, in skillet melt a little margarine. Add beef and stir until meat is lightly browned, season meat and sprinkle with about 2 tablespoons flour. Mix well. Add onion soup mix and slowly add about 1 cup of water and cook until slightly thickened. Turn into greased casserole and spread with drained corn. Prepare mashed potatoes to make a 2-inch topping. Drizzle a little melted margarine over top and sprinkle a little paprika. Bake at 400° for about 30 minutes. Serves about 4 to 6 people.
Combine eggs and sugar in a large mixing bowl.	Stir in pumpkin, oil, water and vanilla until blended. Stir together flour, cinnamon, salt and baking soda. Add pumpkin mixture, stirring until just combined. Fold in dates and nuts. Pour mixture into 4 greased 7 x 3 x 2-inch pans or 2 (9 x 5 x 3-inch) pans. Bake in a 350° oven about 55 minutes for small loaves, 65 minutes for large loaves.
Cook potatoes in water until soft; drain. Add cream cheese, sour cream, butter, salt, pepper and onions; beat. Put into a 9 x 12 casserole dish.
Mix together and cover dish with plastic overnight. Bake the next morning at 375° for 45 minutes.
Mix all ingredients together (may blend in blender). Pour into rectangular 2-inch pie pan or casserole dish. Bake in a 350° oven 1 hour. (Freezes well.)
Combine peaches, sugar, flour and spices. Set aside until syrup forms. Bring peaches to a boil. Cook 10 minutes or until tender. Remove from heat and blend in almond extract and butter.
Combine all ingredients in a 5-quart Dutch oven. Bring to boiling over medium heat. Reduce heat and simmer 30 minutes, stir occasionally. Makes 6 servings.
Melt chocolate chips and paraffin wax in double boiler. Melt margarine in separate pan. Mix graham cracker crumbs, powdered sugar, peanut butter and melted margarine. Mix well. Form into balls or logs with hands, then dip logs into chocolate chip mixture. Lay logs on wax paper until dry.
Cream together oleo or Crisco, white sugar and brown sugar. Add eggs, pudding and vanilla. Mix good. Add flour and soda. Mix. Add chocolate chips and nuts. Bake at 375° for 5 minutes. Shift trays and bake 3 minutes more. Freezes very well.
Cook bacon in saucepan until crisp. Remove from pan and save for later use. Lightly brown onion in bacon fat; add potatoes and water. Boil gently for 10 minutes. Add corn and cook 10 minutes longer. Stir in milk, salt and bacon. Heat just until hot. Makes 6 (1 cup) servings.
Preheat oven to 325°. Cut bread into small cubes. Put into large mixing bowl. Melt margarine in large skillet. Add onions and celery; cook until tender. Add to bread crumbs. Add sage, salt and pepper. Moisten with broth, as desired. Beat eggs lightly. Stir into dressing. Use as stuffing for poultry or other meats or bake, covered, in a one-quart casserole dish for 30 minutes. Equals 1 bread, 1 fat and 1 vegetable.
Cook macaroni; drain and cool. Mix green pepper, onion and carrots in macaroni. Mix remaining ingredients in separate bowl. Pour over macaroni. Let set in refrigerator overnight.
Drain juice from pineapple into 1-cup glass measure. Stir in brown sugar and lemon juice. Microwave on High, uncovered, 1 to 1 1/2 minutes or until mixture boils. Stir in flavoring. Cool. Quarter apples and cut into very thin slices. Peel oranges. Cut into thin slices. Cut slices in half. In glass serving bowl, layer half the apples, oranges and grapes. Slice banana and arrange over grapes. Top with pineapple chunks. Repeat with remaining apples, oranges and grapes. Pour cooled syrup over all. Cover and refrigerate several hours or overnight. Makes about 12 servings, 70 calories each.
Dissolve gelatin in cool water. Heat cream cheese in tomato soup to mix. Cool. Add balance of ingredients and congeal.
Mix all ingredients together. Refrigerate 24 hours. Mix well again. Refrigerate another 24 hours. Shape into small rolls, about 1 to 1 1/2-inches. Place on cookie sheet. Bake at 150° for 8 hours. Turn after 4 hours. Can also use ground turkey.
Brown ground beef with small chopped onion and drain. Add 1/2 can soup and 1/2 cup water. Add Velveeta (cubed). Pour into casserole dish. Put Tater Tots on top. Mix 1/2 can soup and 1/2 can water and pour over Tater Tots. Garnish top with cheese. Cover with foil and bake at 425° for 45 minutes.
Mix first 5 ingredients to form crumbs. Put aside 1/2 cup of these crumbs. Add soda which has been dissolved in the buttermilk and the egg. Beat well and pour into 9 x 13-inch pan. Sprinkle 1/2 cup reserved crumbs, nuts and chopped Heath bars on top. Bake at 350° for 30 minutes.
Place chicken breast halves between sheets of waxed paper. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Transfer to warm serving platter. Add chives, lemon juice and brandy (if used), parsley and mustard to pan. Cook 15 seconds, whisking constantly. Add broth and continue to whisk. Stir until sauce is smooth. Whisk in remaining oil and butter. Pour over chicken; serve immediately. Good served with noodles with tomato sauce. Serves 4 to 8.
Using a stew pot, brown the meat in the oil. Add stock, bay leaf, garlic and seasonings; bring to a boil, then reduce heat to simmer. Skim away and discard the froth or scum that rises during the first moments of cooking. Cover pot and simmer 45 minutes to 1 hour, until meat is quite tender.
Mix cream cheese, 1 tablespoon half and half and sugar with wire whisk until smooth. Gently stir in whipped topping; spread on bottom of crust. Pour 2 cups half and half into mixing bowl. Add pudding mix; beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts, as desired. Makes 8 servings.
Brown chicken in oil. Add garlic, green pepper and carrots and saute briefly. Add bouillon, soy sauce, sherry, vinegar, sugar, ginger and pineapple with juice. Bring to a full boil. Stir in rice. Cover and remove from heat; let stand 5 minutes. Stir before serving.
Slice top off cake to make 2 layers. Make jello using 3 cups water for both. After it sets, add sliced strawberries. Mix in 1 cup Cool Whip. Top bottom cake with mixture, fill in hole. Put top layer cake over bottom layer. Frost with Cool Whip. Refrigerate.
Mix sour cream and cream cheese together and spread over bottom of bowl or pan. Top with tomatoes. Pour on salsa. Then add cheese and finally lettuce. You're ready to dip.
Wash the potatoes well and dice. In a large cake pan, pour the Crisco and add potatoes. Coat potatoes in oil. Add salt, pepper, garlic salt and onion salt or season to taste. Slice the margarine over the potatoes. Cook at 425°, stirring 2 to 3 times for 45 minutes to 1 hour.
Cream butter, sugar, brown sugar and vanilla in mixer bowl until light and fluffy. Add egg, mix well, stir in flour, chocolate chips and pecans. Spread on lightly greased pizza pan and bake at 350° until brown. Cool before cutting. Yield: 24 servings.
Press rolls in 9 x 15-inch pan. Bake at 350° for 10 minutes. Spread mixture of cream cheese, mayonnaise and Ranch dressing onto cool crust. Press chopped vegetables and cheese onto mixture. Cut into squares. This dish freezes well.
Mix milk with slightly beaten egg yolks. Add lemon juice; mix. Pour into shells. Top with egg whites. Add the sugar. Put into oven and brown. Chill.
In medium saucepan, cook vegetables as directed on package. Drain. In small saucepan, stir together remaining ingredients. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Pour sauce over vegetables. Toss to coat. Serves 4 to 6.
Cook carrots in boiling water for 15 minutes until tender-crisp. Drain. Combine pepper and remaining ingredients in saucepan. Bring to a boil over medium heat, stirring frequently. Pour hot mixture over carrots. Cover and marinate in refrigerator at least 8 hours. Yields 12 servings.
Cook spaghetti; drain well. Set aside. Saute onion in 2 tablespoons of butter in a large skillet over medium heat, stirring until tender. Add tomatoes and salt. Cook, uncovered, over medium heat 10 minutes; stir occasionally. Add mushrooms and olives. Set aside.
In one bowl, combine all ingredients except frosting. Beat with mixer at high speed for 2 minutes. Grease and flour medium size (9 cup) Bundt pan and pour in batter. (This will give a high cake; larger pans will give a flatter cake.) Bake at 350°. Test at 45 minutes and then every 5 minutes until done. Cool in pan 10 minutes, then turn out on rack. If frosted while warm, frosting will melt to sort of a glaze. Equally good frosted when cool.
Pare and slice apples, place in a greased shallow baking dish. Stir together in a bowl, flour, sugar, baking powder and salt. Add unbeaten egg, melted and cooled butter or margarine. Blend with fork until well mixed. Drop mixture, by spoonful, over the apples. Sprinkle lightly with cinnamon. Bake at 350° for approximately 30 minutes, or until apples are tender and topping is golden brown. Serve warm with whipped cream or ice cream.
Brown meat and drain. Add sauce, seasoning and meat; cover and microwave on High 2 to 3 minutes or until thoroughly heated. In large bowl, stir together egg, hot spaghetti, Parmesan cheese and margarine. Press mixture over bottom and sides of pie plate (microwave) to form crust. Spread cottage cheese over bottom of crust. Spread heated meat mixture over cottage cheese. Cover with wax paper; cook on Medium for 9 to 11 minutes or until thoroughly heated. Sprinkle with Mozzarella; let stand 5 minutes or until cheese melts. Makes 4 servings.
Combine corn, water and salt. Cook for four minutes. Remove from heat. Add butter. Combine milk and flour in shaker. Shake until blended. Stir into corn mixture. Return to heat. Cook four minutes, stirring often.
Combine ingredients and heat at 325° in oven until it bubbles. (Can be done in microwave, about 3 minutes.) Serve with king sized Fritos.
Melt oleo. Pour melted oleo over dry ingredients and mix. Press into pie plate. Bake at 350° until golden brown. Good with all cream pies.
Mix all ingredients, adding lemon juice. This acts as a thickening agent. Pour into 2 graham cracker crusts and chill.
Peel tomatoes and place in large pan. Grind celery, green pepper and onion. Mix with tomatoes. Pour salt over mixture and cover with water. Let stand overnight.
Brown ground beef and drain. Stir in Sloppy Joe mix, tomato paste and water; bring to a boil. Simmer 10 minutes; stir occasionally. Cook macaroni until done; drain. Mix all together and add corn and 1 cup cheese. Sprinkle the other cup of cheese on top. Bake in 9 x 13-inch baking dish at 325°, uncovered, for 30 to 45 minutes.
Mix by hand the cake mix, margarine and 1 egg until forms soft ball like cookie dough. Press into large sheet-type pan. (Pam greased). Cream together the flavoring, cream cheese and 3 eggs (add one at a time). Add powdered sugar. Spread over top of dough. Bake 45 minutes at 350°.
Sift dry ingredients. Add butter. Gradually add buttermilk. Spread on baking sheet, 8-inches in diameter. Put deep cross in center with knife. Bake at 425° for 30 to 35 minutes.
Place vanilla wafers in bottom of a 9x13-inch casserole dish. Layer bananas on top of vanilla wafers and set aside.
Cover a 9 x 13-inch buttered Pyrex dish with the Doritos chips. Cook chicken and cut into bite-size pieces; place over the Doritos. Mix together soups, milk and picante sauce. Pour over chicken and Doritos. Sprinkle grated Cheddar cheese on top. Bake at 350° for 30 minutes. Best made at least 6 hours before serving. Serves 6.
Brown sausage in skillet; pour off fat. Add meat and onion; cook and stir a few minutes. Add seasonings, corn, tomato sauce and milk. Simmer 20 minutes. Stir corn meal into meat mixture. Add olives. Pour into casserole. Top with cheese. Bake in 325° oven about 40 minutes.
Spray large cookie sheet or jelly roll pan with Pam. Slightly roll out 2 rectangles (1 can) Pillsbury crescent rolls between 2 sheets of waxed paper. Place on cookie sheet and repeat procedure with second can of crescent rolls. Press dough out with hands to fit. Bake 11 to 13 minutes at 375°. Cool. Spread dip over crust and decorate with chopped or sliced broccoli, mushrooms, zucchini, carrots, celery, cucumbers, black olives, hard-cooked egg, green peppers, shredded cheese, bacon bits and halved cherry tomatoes.
Beat all but egg white 4 to 5 minutes. Add egg white. Beat 5 minutes longer.
Bring sugar and vinegar to boil and let cool. Drain well and cut up sauerkraut. Add rest of ingredients. Pour syrup over and let stand overnight. Very important to stand overnight. Delicious.
Measure out ingredients. Pour cereal into bowl; set aside. Combine chips, peanut butter and margarine in microwave-safe bowl. Microwave on High 1 to 1 1/2 minutes. Stir until smooth. Stir in vanilla. Pour over cereal. Stir until well coated. Pour into a zippered bag with powdered sugar. Seal bag; shake until coated. Pour onto foil. Cool. Store in airtight container.
Preheat oven to 375°. Beat egg whites until stiff. Gradually beat sugar into stiff egg whites. Fold in vanilla, salt and chocolate chips. Drop by teaspoonfuls onto greased cookie sheet. Put cookies into the oven. Turn the oven off and leave cookies in overnight. Makes about 2 dozen cookies.
Put cream cheese out to soften. Scrub potatoes and dry. Grease them with butter and salt the skins. Bake at 350° for 1 hour. Remove from oven and cool to handle. Cut them in half lengthwise. Remove cooked potato to bowl, being careful to reserve the skins whole. Mash with cream cheese, hot milk, garlic salt and butter. Pile mixture back into skins. Sprinkle with parsley and paprika and bake 20 more minutes. Makes 6 servings.
Mix beaten eggs and sugar. Add hot milk and pour into a large pie shell. Bake at 350° about 30 to 45 minutes (until crust is brown). You may put dots of butter on top and sprinkle with nutmeg.
Sift salt and pepper with flour; fold in butter. Let cheese be at room temperature and work until smooth. Add to flour; mix until smooth. Roll thin and cut into strips. Bake at 400° for 8 to 10 minutes.
In large saucepan, melt the butter over moderate heat. Add onions and saute 5 minutes. Stir in wild rice, coating with butter. Pour in stock; bring to boil and stir. Lower heat; cover tightly and simmer, stirring occasionally for 1 hour. Add the water; stir in white rice. Cover and steam 20 minutes longer or until both rices are tender. Stir in the pecans and basil. Serves 4, easy to double.
In a large bowl combine soup, milk and cheese. Add chicken or turkey, macaroni and eggs. Stir in 1/4 cup melted butter. Transfer to a greased 13 x 9-inch baking dish. Cover and refrigerate for 8 hours or overnight. Toss the bread crumbs with remaining butter. Sprinkle over casserole. Bake, uncovered, at 350° for 60 to 65 minutes or until bubbly and golden brown. Yields 12 servings.
Cut the chicken breasts in half. Dip in beaten egg, then in Progresso Italian bread crumbs. Brown in oil.
Spread in 13-inch loaf pan. Sprinkle 1 cake mix on top. Put oleo dribbles over top. Put nuts on top. Bake at 350° for 1/2 hour.
Cream sugar, shortening and molasses. Add egg and buttermilk. Mix well. Stir in dry ingredients together with vinegar and soda mixture. Divide dough into 6 balls. Press each ball into well-greased 8-inch cake pan. Bake at 350° for 15 minutes or until slightly browned. Remove from pans while warm and set aside to cool.
Make hole in center of flour with knuckles. Put shortening in the mix as in regular biscuits. Then pinch off enough for size of biscuit. Roll up in hand. Place in slightly greased frying pan (on top of stove); continue with rest of dough. Cook on low heat, covered with lid until lightly brown on bottom, then turn over to other side. Let top side brown, uncover about 5 minutes before done. Makes 6 to 8 biscuits. Cooking time approximately 45 minutes.
Beat together first three ingredients. Mix together in separate bowl all dry ingredients. Add oil mixture to dry mixture. Puree apple pie filling and add to mixture along with chopped pecans. Bake at 350° in greased and floured tube pan for 1 hour and 15 minutes. Freezes well.
Preheat oven to 375°. Mix 3/4 cup sugar and butter. Heat. Add crumbs. Press into 13 x 9-inch pan and set aside. Beat cream cheese. Add eggs, 3/4 cup sugar and vanilla. Pour fruit mix over crust, then cream cheese mixture. Bake 45 to 50 minutes. Chill thoroughly before serving. May garnish with whipped cream or small amounts of fruit.
Wash chicken thoroughly. Dry with paper towel. Lay chicken pieces in a casserole dish. Sprinkle with salt and pepper. Combine half the onions with the soup and milk. Pour over chicken. Bake in 350° oven for 45 minutes or until chicken is done. Sprinkle remaining onions over top and return to oven for 5 minutes.
Mix nuts, fruit and flour until flour covers nuts and fruit good. Add other ingredients and let batter stand 30 minutes, then drop from small spoon onto a cookie sheet. Bake approximately 12 to 15 minutes in 350° oven.
Mix orange juice, vinegar, orange zest, mustard, salt, pepper and olive oil. Shake and refrigerate; if possible make a day or two ahead. Toss romaine and watercress with dressing. Arrange small salad plates or use one bowl. Peel and slice the oranges. Thinly slice small sweet onion and arrange along with orange slices on top of lettuce.