HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain beans and add onions, green pepper and celery. Mix sugar, vinegar, salt and salad oil in a shaker and shake well. Pour dressing over vegetables and let stand covered in refrigerator overnight. This makes a good sized salad which keeps without getting soggy. The sweet-sour dressing is a tangy contrast to the mild beans.
Stir the bananas, applesauce and guava nectar together. You may use an electric mixer for this recipe, but it is not necessary. Stir the dry ingredients together, then stir them into the liquid mixture, stirring until the flour is thoroughly moistened. Pour the mixture into a 13 x 22-inch cake pan that has been sprayed with Pam and dusted with flour. Bake at 350° for 30 to 40 minutes.
Sift the flour, adding the sugar, cocoa, baking soda and salt. Add the water, oil, vinegar and vanilla. Fill cupcake liners with 1/3 batter. Add spoonful cream cheese mixture. Bake at 350° for 30 to 35 minutes.
Heat oven to 350°. Mix cereal, salt and lemon peel. Dip chicken in egg white. Coat chicken with cereal mixture. Arrange in 13 x 9-inch baking pan which has been sprayed with no-stick cooking spray. Bake 50 minutes or until cooked through.
Blend cracker crumbs and butter. Press into a 10 x 10-inch pan. Bake at 350° for 15 minutes. Sprinkle coconut over mixture. Pour condensed milk over coconut. Bake for 15 minutes. Remove from oven again. Top with chocolate chips and bake briefly to spread chips. Refrigerate until well set. Cut into squares.
Cook noodles 8 minutes in boiling water. Drain. Melt oleo in large skillet; saute chopped onion and cabbage until cabbage is tender. Add salt and pepper seasoning. Mix together with noodles in casserole.
Dust cutlets with the 1/4 cup flour, shaking off excess. Heat oil and 1 tablespoon of the butter in a wide frying pan over medium-high heat. When fat is hot, add veal in a single layer, without crowding and cook until browned on both sides (about 1 to 2 minutes on each side). Remove from pan and set aside.
Heat 2 tablespoons olive oil in saucepan. Add garlic and cook for 1 minute. Add wine, salt and pepper, basil and oregano and cook at a gentle simmer for 10 minutes. Heat remaining 3 tablespoons olive oil in skillet. Add shrimp and cook until they turn pink. Add dash of hot pepper and stir. Spoon shrimp and pan juices into small baking pan. Sprinkle with Feta cheese. Spoon tomato sauce over. Bake, covered, at 400° for 10 minutes. Cook pasta while baking. Drain pasta; place in shallow dish and spoon shrimp and sauces over. Serve with bread and salad. Enjoy!
Combine flour, garlic powder, paprika and parsley. Coat chicken with flour mixture. Fry in salad oil until tender.
Mix the ingredients and pour into 8-inch pie pan. Preheat oven to 450°. Bake 10 minutes at 450°, then bake 10 minutes at 350°.
Place meat in pan. Mix water and soups together. Pour over the meat. Cover and place in 300° oven for 3 hours. Serve over rice.
Mix white wine, salt, 1 green onion and ginger and rub chicken. Bake 45 minutes at 350°. Make sauce out of remaining ingredients and pour over chicken. Bake 12 to 20 minutes more. Serve over rice. Good served with hot and sour cabbage as side dish.
Mix cream cheese and margarine until smooth and fluffy. Add vanilla and sugar and mix until smooth.
Chop cooked chicken into bite-sized pieces. Layer in 13 x 9-inch casserole dish. Add chopped onion and cheeses. Mix liquids with mixer. Pour over dry ingredients. Work with a spoon so liquids can go to the bottom. If mixture is dry, you may add another can of cream of mushroom soup. Bake for 35 minutes at 350° until golden brown.
Bring water and margarine to boil. Add 1 cup flour and stir rapidly until it forms a ball. Remove from heat and cool a bit. Add eggs one at a time and beat until shiny. Spread on 11 x 15-inch ungreased cookie sheet. Bake 30 minutes at 400°. Cool completely and do not prick cake. Make pudding following package directions. Add softened cream cheese to pudding. Spread on crust. Refrigerate 20 minutes. Top with whipped topping and nuts.
Place pizza shell on pizza pan that has been sprayed with Pam and sprinkled with cornmeal (this makes it easy to cut and serve). Spread drained black beans on shell, then salsa. Sprinkle on cooked turkey sausage. Cover with cheese and cilantro. Bake at 400° in preheated oven for 7 minutes. Serve with a large green salad, using nonfat Italian dressing.
Cover chicken with water and cook until tender. Remove chicken from pot, let cool and debone. Bring broth to a boil and drop in tortilla strips. Cook 2 or 3 minutes slow and put deboned chicken in pot. Cook slow with cover on pot for 5 minutes.
Combine ingredients, adding pecans last. Bake at 400° for 15 minutes and then at 350° for 30 to 35 minutes.
Put in a large bowl the vegetable oil, sugar, eggs, bananas, milk and vanilla. Mix thoroughly. Sift flour, salt, soda and baking powder into wet mixture. Stir thoroughly. Add walnuts. Place in a greased bread pan and bake at 350° for 1 hour.
Combine graham crackers, oleo and powdered sugar. Mix well and line pan with the crumbs, reserving a few for the top.
Mix all ingredients together. Roll thin and cut out. Bake at 375° until a little brown. Stick together with jam.
Prepare stuffing mix as directed on box. Press into a 9-inch pie pan, forming a crust. Bake in a 400° oven for 10 minutes.
Cut chicken into strips 1/2x2-inch. Mix flour salt and pepper. Dip chicken in milk. Roll in flour mixture coating well. Place chicken on waxed paper. Heat oil in skillet until 350°. Place chicken in oil evenly, turn, cook chicken about 3 minutes on each side. Drain on paper towel.
Mix bananas, shortening, sugar and salt; add egg and vanilla and beat well. Sift and add flour, baking soda and baking powder. Beat and mix in nuts. Bake at 350° for 15 to 20 minutes.
Cream shortening and sugar. Add eggs, carrots and vanilla. Mix in dry ingredients. Drop by teaspoon on baking sheet. Bake 8 to 10 minutes at 350°.
Cream sugar and shortening with molasses. Beat in eggs. Sift dry ingredients and add alternately with sour milk to creamed mixture. Pour into well greased 9-inch square pan. Bake at 350 F for 50-60 minutes.
Beat first 4 ingredients until thick and lemon colored. Mix in next 5 ingredients and fold in walnuts. Pour into 2 oiled and floured 8-inch loaf pans. Bake at 350° for 1 hour. Let cool in pans 10 minutes and then turn out on racks.
Blend mayonnaise and sour cream. Add remaining ingredients. Chill for 1 hour.
Cream together oleo, Crisco and sugar. Add eggs one at a time; beat after each one is added. Add vanilla. Sift together flour, cocoa, baking powder and salt. Mix dry mixture to creamy mixture with milk a little at a time until all is creamy. Bake at 325° for 1 hour or until done (do not overcook).
Brown steak with onions and garlic. Add Tomatoes, tomato sauce, chili powder. Cook on medium heat about 1 hour or until steak is tender. Add remaining spices, add beans just to heat. Serve with flour tortillas.
Beat egg whites with cream of tartar until foamy in a small deep bowl. Gradually beat in sugar to make a stiff meringue. Fold in M&M's (plain chocolate ones). Grease and flour a large cookie sheet. Drop meringue mixture by teaspoons on cookie sheet. Garnish each with an M&M. Bake in slow oven at 250° for 30 minutes or until cookie is firm to the touch but still white. Cool cookies on cookie sheet on wire rack. Remove from sheet with spatula. Store in tightly covered containers. Do not try to make during humid weather.
Grease baking dish and arrange fillets skin side down. Sprinkle ingredients evenly over fish. Cover and chill 1 hour. Bake at 350° for 25-30 minutes.
Mix all ingredients. Put in large boiler; bring to a boil and boil for 3 minutes, stirring all the time. Cake layer must be ready when icing is finished or icing will get too hard to spread if not put on cake immediately.
Cook broccoli; omit salt. Blend eggs, soup and cheese; add mayonnaise and milk. Stir in broccoli. Melt butter; toss with 1 cup bread crumbs. Top broccoli with crumbs. Bake, uncovered, at 375° for 1 hour until lightly browned or bubbly.
Note: This cake should be made in a large flat pan that it can be left in until served.
Preheat oven to 350°. In a large bowl mix flour, sugar, eggs, salt, baking soda and sour cream; mix well. In saucepan bring to boil butter, water and cocoa, stirring frequently. While hot add to first mixture; mix well. Pour into a greased and floured 10 x 15-inch pan or cookie sheet. Bake exactly 20 minutes. Mix frosting last 5 minutes while cake is baking.
Parboil chicken 25 minutes or until tender. Remove from bones. Place cut-up chicken in lightly buttered oblong baking dish. Mix soup and sour cream. Pour over chicken. Toss crumbs and oleo together and sprinkle on top. Bake at 350° for 30 minutes. Makes 6 servings.
Cut leeks into short (1-inch) pieces. Saute them in butter. When they are golden brown, add water and potatoes. Cook over medium heat until potatoes are soft. Remove potatoes and mash them; then, return them to the soup. Add the cream. Serve over slices of bread lightly sauteed in butter. Top with grated Swiss cheese. (For those watching fat intake, substitute milk for cream and toast the bread without butter.)
Put blackberries into a large saucepan with the apple juice. Bring to a boil; simmer over very low heat for 20 minutes, or until the fruit is soft. Mash with a potato masher. Line a plastic sieve with a double layer of cheesecloth. Strain the juice through a plastic bowl. Gather the corners of the cheesecloth and lightly squeeze to extract all the juice possible. Measure the juice.
Cut meat into thin strips, 2 inches long. In large skillet, brown meat in oil; turn frequently. Stir in soup mix and 2 cups water. Cover and simmer 30 minutes. Stir in peppers. Cover and simmer 10 minutes, or until tender. Blend cornstarch with 1/2 cup water and stir into skillet. Cook while stirring until thickened. Add a bit of soy sauce when browning meat. Serves 4 to 6.
Combine applesauce and powdered pectin in saucepan. Heat to boiling. Add cinnamon oil, red food coloring and sugar. Cook 10 minutes. Pour into scalded jars or glasses. Seal.
Work with 3 wrappers at a time, one on top of the other. Cut in half. Make a 1-inch slit lengthwise in center of each half and pull one end up and through the slit to make a loose bow. Pour oil to a depth of 4 inches in a deep saucepan or Grandpappy fryer. Being careful not to overcrowd, deep fry bows until golden, turning once. Drain on paper toweling and sprinkle with cinnamon and powdered sugar.
Spread butter on tortillas. Toast in 350° oven for 5 minutes. Sprinkle cheese on toasted tortillas. Bake at 400° until cheese bubbles. Cut into wedges.
Combine first 5 ingredients. Mix with a spoon. Mix dry ingredients in a separate bowl. Add dry ingredients to first mixture. Add nuts and dates. Grease and flour two loaf pans. Bake at 350° for 1 hour.
Place butter in baking dish. Flour chicken and place skin side down. Bake for 1 hour at 425°.
Drop mushrooms (preferably sliced) into boiling water for 1 or 2 minutes. Drain. Seal in an airtight container or bag. Then freeze until ready to use.
Mix crumbs, sugar and melted margarine. Press into a 9-inch pie plate with back of tablespoon, forming sides and lip on edge of plate.
Parboil zucchini for about 5 to 7 minutes. Cool. Cut in half lengthwise. Scoop out zucchini pulp, leaving shell. Place zucchini, cut side down, to drain. Chop pulp.
Combine graham cracker crumbs with melted margarine. Press into a 9 x 11-inch dish. With electric mixer beat egg whites, 1/2 cup margarine and powdered sugar. Spread on crumb mixture. Layer the	sliced bananas and then pineapple on top of second layer. Cover with Cool Whip. Spread chopped cherries	and pecans on top. Refrigerate 4 to 6 hours before serving.
Cook broccoli and drain. Combine soup mix and cold water. Beat with whisk to remove lumps. Bring to a boil, partially covered, and simmer for 5 minutes. Add broccoli and cook 5 minutes. Reduce heat to low and stir in cheese until completely melted. May add 2 cups chopped, cooked chicken.
Mix all ingredients and pour into pie shell. Cook for 40 to 45 minutes at 350°. Makes 1 pie. Double for 2 pies.
Mix potatoes, sour cream, soup, onion and 1/2 melted butter, cheese, salt and pepper. Put in glass dish (spray with nonstick spray). Top with remaining butter and crushed corn flakes. Bake 50 minutes at 350°.
Spray 9-inch pie dish with Pam. Combine crackers, crumbs, sugar and cinnamon in bowl. Gradually add Butter Buds. Press into bottom and sides of pie dish. Refrigerate until ready to use.
Heat oven to 325°. Reserve 1/2 chow mein noodles. Grease 1 1/2-quart casserole. Combine the remaining noodles with the seven other ingredients and put in casserole dish. Add reserved noodles on top. Bake for 40 minutes.
Cook macaroni and drain. Add oleo, milk, tuna and soup. Cube cheese and add. Place in a casserole dish. Cook in microwave for a few minutes until cheese is melted or bake in oven in a covered dish for 20 to 25 minutes at 350°.
*Use any of the following: broccoli, cauliflower, celery, carrots, green onions, green pepper, red bell pepper, fresh mushrooms.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Stir well to blend. Add softened margarine. Add hot water to bowl, all at once. Beat with electric mixer at medium speed for 2 minutes, scraping bowl. Add eggs and 1 cup more flour. Beat with mixer at high for 1 minute or until thick and elastic. Add enough remaining flour until dough leaves sides of bowl. Knead 5 to 10 minutes. Cover and let rest 20 minutes. Punch down. Shape and refrigerate 2 to 24 hours. To bake, remove from refrigerator. Let stand 10 minutes. Bake at 350° to 375° for 20 minutes.
Mix sugar and cocoa; add milk and cream of tartar. Add corn syrup and cook until soft ball stage is reached. Remove from heat, then add butter and vanilla. Let cool. Beat until creamy. Use on your favorite cake.
Cook and stir beef in shortening in dutch oven until beef is brown. Mix flour, salt, marjoram, thyme, and pepper. Coat beef with four mixture. Heat beef and remaining ingredients to boiling in dutch oven: reduce heat. Cover and simmer until beef is tender, about 1 1/4 hours. Stir in 2 to 3 tsp. browning sauce if desired. You can put this over noodles or beside potatoes.
Rub roast with olive oil, garlic and rosemary. Press coarse ground black pepper all over roast (heavy) with palm of hand. Cover loosely with foil or Saran Wrap and let stand for a couple of hours, preferably overnight but not necessary. Bake for 2 hours or until meat thermometer reaches 130°. Cool slightly before slicing.
In shallow bowl, combine the butter, worcestershire sauce, mustard, garlic salt and pepper. Dip chicken in batter mixture, then coat with onions. Place in greased 9-inch square baking pan, top with remaining onions. Drizzle with any remaining butter mixture. Bake uncovered at 350° for 30 to 35 minutes or until chicken juice runs clear. Yields 4 servings.
Saute onions, carrots, green pepper and celery in oil. Do not season! Add noodles and undiluted soup to veggies. Mix it all together.
Place a chicken breast on a slice of chipped beef and wrap this in a slice of bacon. Place meat in a baking pan and pour the mixture of soup and sour cream over all. (Sprinkle almonds on top if desired.) Cover. Bake for 4 hours at 250°. Serves 8.
Cook in crock pot on low heat for approximately 8 hours. Shred meat and mix with drippings. Serve on French buns.
Thaw potatoes before mixing. Melt 1/2 cup margarine and add all other ingredients except 1/4 cup margarine and crushed corn flakes. Melt 1/4 cup margarine and toss with crushed corn flakes.
Cream butter and sugar. Add egg and blend in flour and salt. Add vanilla and stir well.
Spread cheese over pan; spread sauce over cheese, leaving a 1-inch plain cheese edge all around. Shred crab meat generously on top. Use as a dip with crackers. Serve as is or garnish with chives, etc.
Combine sugar and corn	syrup.	Bring to a full boil. Remove from heat and stir in peanut butter and vanilla. Stir quickly until smooth. Pour over popcorn mixed with peanuts. Stir to coat all particles. Pat mixture	firmly into a buttered 8-inch square pan. Cool;	then cut into 2-inch squares. Makes 16.
Mix all ingredients together in a 1-3/4 quart casserole dish. Bake at 350° for 1 hour, uncovered. Serve hot. Good warmed over, too.
Preheat oven to 375°. In a large mixing bowl, combine all ingredients; mix well. Shape into 1-inch balls, using about 1 teaspoon of dough for each. Place 2 inches apart onto ungreased cookie sheets; flatten with a fork. Bake at 375° for 12 to 15 minutes or until lightly brown. Store in refrigerator. Makes 42 cookies.
Cook spinach; drain. Mix altogether, saving some of onion to put on top. Put in greased casserole; top with buttered bread crumbs. Bake at 350° for 30 minutes. Top with remaining onion; return to oven for 10 more minutes.
Melt chocolate bits over hot, not boiling, water. Cool slightly. Stir cream cheese to soften; blend in 1/2 cup sugar, vanilla and salt. Add egg yolks, one at a time, beating well after each. Stir in melted chocolate. Chill mixture until thick, then beat until smooth.
Brown ground beef; drain. Combine all other ingredients except biscuits and cheese. Line a greased baking dish with biscuits. Cover with beef mixture. Layer biscuits on top of mixture. Sprinkle with cheese. Bake at 350° for 25 minutes until brown.
Mix all the ingredients together. Bake in a 2-quart casserole dish for 35 to 45 minutes at 350°.
Use half the American cheese, half the hot pepper cheese and one 8 ounce cream cheese to each cheese ball. Mix in spices and season to your own taste. Place chopped nuts on plastic wrap. Make cheese into 2 balls and roll in the chopped nuts. Cover with plastic wrap and refrigerate for a little while to chill. Good with snack crackers or by itself if you like cheese.
Crumble cake, drain fruits, except cherry pie filling. Prepare pudding mix according to directions.
Combine green pepper, instant onion and tomatoes in mixing bowl. Let stand 4 or 5 minutes. Stir in cornmeal, egg, chili con carne seasoning powder, soda, salt and cheese. Mix thoroughly. Pour into a well-buttered 1 1/2-quart casserole. Bake in 350° oven for 1 hour or until firm. Spoon out onto plate and serve hot, either plain or with butter. Makes 8 servings.
Pour condensed milk into a 1-quart slow cooker. Cook, covered, 6 to 7 hours or until mixture is the color of peanut butter, stirring with a wire whisk every 30 minutes. Pour into pie crust; cool. Spread whipped topping over top of pie and sprinkle evenly with chopped candy bar. Cover and chill. Yield: 1 (9-inch) pie.
Beat eggs at medium speed until thick and lemon colored. Add butter and next 4 ingredients. Mix well. Pour into pie crust. Bake at 350° for 50 minutes or until filling is set.
Cream the margarine and sugar until smooth. Add eggs, one at a time, and beat well after each addition. Dissolve soda in buttermilk and add to creamed mix. Place flour in a large bowl. Add dates, orange candy and nuts. Stir to coat each piece. Add this and the coconut to the creamed mix. Mix with hands. Bake 2 1/2 to 3 hours at 250°.
Heat first 3 ingredients in a saucepan over medium heat. Oil 9 x 13 baking dish. Pour brown sugar mixture into dish and place bread on top. Beat eggs; add vanilla and milk. Pour over bread. Refrigerate overnight.
In a large saucepan, heat oil. Add onions and saute for 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring occasionally until cubes dissolve. Gradually add noodles and salt so that bouillon mixture continues to boil. Cook, uncovered, for 3 minutes. Stir in broccoli and garlic powder. Cook. Add milk and cheese. Cook until cheese melts. Makes 12 servings.
Make cake as directed on box. Bake in a 13 x 9-inch pan. While cake is baking, simmer pineapple and sugar until sugar is dissolved. When cake is done, punch holes with handle of wooden spoon. Pour on pineapple and cool. Mix pudding and coconut and sprinkle on cake. Then spread on Cool Whip and sprinkle on chopped nuts.
Mix sugar, salt, milk and butter. Boil 5 minutes; add dates. Cook until creamy. Test firm ball in cold water. Beat and add cherries and nuts. Pour on wax paper or roll in damp cloth. Cut when cool.
Preheat the oven to 325°. Scrub the yams and bake 1 to 1 1/2 hours, depending on size, until they are soft. Remove them from the oven. Peel, cut into chunks and puree in blender or food processor. You should have 1 1/2 cups; set aside to cool.
Combine all ingredients, stirring by hand. Bake at 350° for 30 minutes in long greased 13 x 9-inch pan.
Put all together and mix dough until dough comes away from side of bowl. Do in mixer. Let rise until double in size. Roll out and cut into rolls. Let rise again until almost double in size. If bubbles form, it was too long. Bake at 350° for 15 to 20 minutes. Brush with melted butter when removed from oven.
Brown chops on both sides. Place in shallow baking dish. Lightly mix together bread cubes, onion, butter, 1/4 cup water and garlic salt. Place a mound of stuffing on each chop. Blend soup and 1/3 cup of water; pour over chops and stuffing. Bake at 350° for 1 hour or until tender.
In 4-quart pan, heat tomato juice and spices until boiling (stir often). Mix cornstarch and milk together; pour into soup. Stir and cook until boiling again. Boil for 1 minute.
Pour boiling water over cut-up prunes. Let stand 1 hour. Heat oven to desired temperature, depending on pan used. Grease and flour pan.
Mix soups with sour cream and set aside 1 cup of mixture for topping. Mix the rest of the ingredients (except tortillas) with the remaining soup mixture, reserving 1/2 cup cheese for the topping. Spoon the mixture into the tortillas and roll up. Place seam side down in 9 by 13 inch pan. Pour remaining soup mixture over the top and sprinkle with the remaining cheese. Bake at 350° for 1/2 hour. Great served with a salad and breadsticks.
Cut ribs into 2 rib sections and parboil for 40 minutes. Drain and season with salt and pepper. Combine all other ingredients and brush on both sides of ribs. Grill or broil 6 inches from heat source until ribs are hot, about 6 to 7 minutes per side, brushing frequently with sauce.
Bake German chocolate cake as directed on box in 13 x 9-inch pan. Let cool for 30 minutes. Poke holes all over cake with the end of a wooden spoon. Pour can of milk all over cake (in all holes) and the same with the caramel topping. Put Heath bars in big Ziploc baggie and crunch up with hammer. Cover the whole cake and all the holes. (You don't want to see any holes. Should look like Heath bars are just a topping.) Best to make the night before serving.
Put sliced apples in a greased dish. Sprinkle with sugar and cinnamon. Cream shortening and sugar. Add flour and salt; mix until crumbly. Sprinkle mixture on top of fruit. Bake at 375° approximately 25 to 30 minutes.
Combine the yogurt and nectar in a blender. Add the raspberries and peaches. Blend until smooth.
Mix Kool-Aid, orange juice and lemonade as directed on package. Mix all with pineapple juice. Pour over ice.
Boil milk and sugar until soft ball. Add dates and cook until hard ball. Add chopped nuts and stir until stiff. Roll in ground nuts; chill and slice.
Brown ground beef and chopped onion; drain. Add sauce, peppers, seasoning and soup. Stir and let simmer for 20 minutes.
Pour water over Bran Buds. Cream sugar, shortening and eggs. Sift flour, salt and soda. Mix all together. Stir until moistened; keep in covered container for up to a month in refrigerator. May add raisins or nuts or dates. Bake in muffin tin at 400° for 12 to 15 minutes.
Freeze the canned fruit juices in their cans. Chill the sodas. About 3 hours before party, take cans out of the freezer. Empty the frozen slushy juices in punch bowl. Add the soda. Serves 40.
In a skillet, brown sausage and beef. Drain off fat. Add vegetables and saute just until crisp and tender. Stir in soups, tomato sauce and spices.
Crumble ingredients together. Press in 13 x 9 inch pan. Bake 15 minutes at 350°. Cool.
Grease and flour 13 x 9-inch pan. Sprinkle pecans and coconut in pan. Mix cake per recipe on box. Pour over nuts and coconut. Mix cream cheese, butter and sugar. Spread over cake mix and bake at 350° for 45 to 50 minutes.