HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sort and wash beans. Cover with water and soak overnight. Drain beans. Add pork or melted bouillon cube and 2 quarts water. Boil for 2 minutes. Cover; lower heat and simmer for 1 hour until beans are barely tender. Add remaining ingredients until veggies are tender. Serves 6.
Trim excess fat. Place on grill 4 inches from hot coals. Sear 3-5 minutes. Turn steaks after cooking to your liking. Lightly score surface of steak. Combine remaining ingredients. Spread steaks with blue cheese butter.
Pour olive oil over day old bread. Cut in cubes and spread on cookie sheet. Sprinkle oregano and parsley over top. Bake at 300° until light golden brown.
Cook rice in a 5 or 6 quart Dutch oven. Brown ground beef in skillet. Drain. Add green pepper, onion, garlic, curry powder, salt and pepper. Simmer until tender. Add salsa. Simmer 5 minutes more. Pour meat mixture over rice in Dutch oven. Stir and heat through.
Mix butter, milk, sugar and cocoa in a saucepan. Bring to a boil for about 1 minute. Add peanut butter. Mix well. Add oatmeal. Drop by teaspoonfuls on wax paper.
Combine cranberries and sugar. Dissolve gelatin in hot water. Add pineapple syrup and chill until partially set. Add cranberry mixture, pineapple, walnuts and celery. Pour into star mold or 9 x 9-inch pan. Chill until firm. Serve plain or with a dab of mayo.
Slice squash; place in pan with onion, salt, pepper and small amount of grease. Smother and cook until almost all the water is cooked out. Take off stove and drain as well as possible. Add egg and enough flour to make a thick mixture. With hands, make small patties and fry in small amount of grease until done. If needed, roll patty in small amount of flour, then fry.
In large skillet, cook meat and onion until the meat is browned and onion is tender. Stir in tomato sauce, sugar, salt, garlic salt and pepper. Remove from heat.	Cook noodles according to package directions; drain. Combine cottage cheese, cream cheese, sour cream, green onion and green pepper. Spread half of noodles in 11 x 7 x 1 1/2 pan; top with a little of meat sauce. Cover with cheese mixture. Add remaining noodles and meat sauce. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Makes 8 to 10 servings.
Mix sugar, flour and salt. Add margarine (softened), eggs, vanilla and bananas. Add nuts. Bake in a loaf pan at 350° for 45 to 50 minutes. Turn out on rack to cool.
Cream the butter, shortening and sugar. Add eggs, one at a time, beating after each. Add 1 cup flour and 1/2 cup milk. Beat slightly. Add remaining 1/2 cup milk, last 2 cups flour, baking powder and extracts. Pour into greased and floured tube pan. Put into cold oven and bake 1 hour and 15 minutes at 325°.
Combine in a small bowl the sugar and 1 teaspoon cinnamon. Cut each biscuit in 1/4ths and roll each piece in sugar and cinnamon mixture. Put in Bundt cake pan or angel food cake pan.
Soak bread crumbs in milk. Add ground beef, eggs, onion, salt, pepper and sage. Mix well. Form into loaf and place in greased loaf pan. With fork, rough top of loaf. Combine brown sugar, catsup or chili sauce, nutmeg and ground mustard. Pour over loaf and bake at 350° for 1 hour. Serves 6 to 8.
Grease rectangular pan, 13 x 9-inch. Heat corn syrup, margarine and chocolate chips to boiling point in 3-quart saucepan, stirring constantly. Remove from heat; stir in vanilla. Pour over cereal in large bowl; toss until completely coated with chocolate. Fold in marshmallows, one cup at a time. Press mixture evenly in pan with buttered back of spoon. Let stand until firm, at least 1 hour. Cut into 2-inch squares. Store loosely covered at room temperature no longer than 2 days. Makes 24 squares.
Combine the last 7 ingredients in a soup pot; boil 10 minutes. In the meantime, saute the first 5 ingredients until onion is clear. Add to soup pot. Simmer 1 1/2 hours. Serve over toasted French bread.
Cut margarine into flour. Add cayenne pepper and grated cheese. Shape into 1-inch balls. Place on cookie sheet, 2-inches apart. Bake at 450° for 5 minutes. These are very hot.
Combine cream cheese and milk; mix thoroughly. Blend in remaining ingredients and pour into a 9 x 13 x 2-inch pan. Let set overnight in refrigerator. Serves 18 to 20.
Combine fruit juices and cider. Combine spices and tie in cloth bag. Bring to a boil. Simmer for 1/2 hour. Serve hot.
Whip whipping cream with 1/2 teaspoon each of nutmeg and cinnamon. Spice coffee with 1/2 teaspoon cinnamon and sweeten to taste. Serve demi-tasse with generous spoonful of the whipped cream. Serves 4.
Combine beef, potato and cabbage in large microwave casserole. Cover and microwave on High for 7 minutes or until beef is no longer pink; stir once. Add remaining ingredients. Cover and microwave 20 minutes or until vegetables are tender, stirring once during cooking time.
Place approximately 10 pieces of chicken in pan. Put on salt and pepper. Pour sauce over top. Bake for 1 1/2 to 2 hours in 350° oven.
In a small saucepan over low heat, melt the caramels with the milk; stir until smooth. Immediately after removing brownies from oven, sprinkle with chocolate chips and pecans. Drizzle with caramel. Cool completely before cutting.
Stir together the jam and Cool Whip. Cut angel food cake into 3 layers. Spread the Cool Whip/jam mixture on the cake. Put in refrigerator. Serve cold.
Press cookie dough onto greased 14-inch pizza pan and bake according to package directions. Cool. Beat cream cheese, sugar and 4 tablespoons of the frozen orange juice until fluffy. Spread over cooled crust. Arrange fruit decoratively on crust. Cut in wedges. Makes 12 to 15 servings.
In food processor or blender, combine all ingredients except lemon slices and mint. Cover and chill about 2 hours. To serve, put 1/2 cup into 5 bowls and garnish with lemon slices and mint sprigs.
Preheat oven to 325°. Cream butter and sugars until fluffy. Add egg and mix well. Add salad oil and vanilla, mixing well. Add oats, cornflakes, coconut and nuts, stirring well. Add flour, soda and salt; mix well. Drop by teaspoonfuls onto ungreased baking sheets. Flatten with fork dipped in water. Bake 12 minutes. Cool on cookie sheet for a few minutes before removing. Makes 7 dozen.
Mix all together. Bake in Bundt pan at 375° for 25 to 35 minutes.
Combine all ingredients, mix well. Grease loaf pan. Pour batter into pan. Bake at 350° for about 1 hour.
Combine all ingredients in a blender. Blend until smooth, scraping down sides of blender as necessary. Place in a serving bowl. Cover and chill before serving. Serve as a dip with fresh vegetables or chips. Makes about 1 cup.
Cook chicken and cut up in small pieces when cool. Cut up celery in small pieces. Mix all ingredients. Keep refrigerated. Serve on bed of lettuce.
Crush graham crackers and vanilla wafers. Chop cherries and nuts. Add all ingredients together and mix well. Pack in covered container and store in refrigerator. Slice and serve.
Combine cake mix and pudding in large mixing bowl. Add eggs and oil. Mix well. Blend in 7-Up; pour into 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Frost as desired.
Combine salad greens, cheese, olives and eggs in a large salad bowl. Blend mayonnaise, cream, mustard, salt and pepper. Pour over greens and toss. If desired, garnish with tomato wedges. Makes 6 to 8 servings.
Cream butter and sugar together. Add soda to sour cream, then blend with creamed mixture. Beat eggs well and add, then add mashed bananas. Sift dry ingredients together, then mix into first mixture. Add chopped nuts. Blend well and turn into greased and floured loaf tins. Bake at 325° for 1 hour and 30 minutes or until done. Makes 4 large loaves.
Put meat to fry. Meanwhile, grind next 5 ingredients and add to meat as it is ground. Let fry until it comes to grease on top. Skim grease. Add oysters and cook until oysters are done. Add bread crumbs and season to taste. May need more bread crumbs to make right consistency. Use own judgement.
Mix well and roll into 3 small rolls. Wrap well in waxed paper and freeze. Remove from freezer and slice into 1/8-inch slices.
Heat cheese and butter on low heat until melted or microwave for 3 to 4 minutes. Add cocoa, vanilla, powdered sugar and nuts. Mix well. Mixture will be very thick. Press into 9 x 13-inch pan. Chill. No cooking and very delicious.
Arrange vanilla wafers in a 9 x 13-inch pan. Cover with about 1/4-inch Cool Whip. Top with more vanilla wafers, then more Cool Whip, ending with wafers. Chill overnight.
Melt chocolate bits and allow to cool. Cream butter, sugar and vanilla until fluffy; add syrup and continue creaming. Beat in eggs and chocolate. Sift flour; sift together dry ingredients. Stir into batter. Fold in chocolate pieces and walnuts. Spread in a greased 9 x 9 x 2-inch baking pan; bake in a moderate 350° oven about 25 minutes. Cut in bars when cool.
Heat oven to 350°. In large mixer bowl, combine flour, sugar, butter, eggs, baking soda, salt, orange peel and vanilla. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Add bananas and orange juice. Continue beating, scraping bowl often, until well mixed, 1 minute. By hand, stir in coconut and nuts. (Batter will be thick.) Spread into 1 greased 9 x 5-inch loaf pan or 3 greased 5 1/2 x 3-inch mini loaf pans. Bake 9 x 5-inch loaf for 60 to 65 minutes or mini loaves for 35 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Slowly add cranberry juice to sugar.	Stir well. Add pineapple juice and chill.	Pour into bowl and add ginger ale. Makes 32 punch cup servings.
Place all ingredients except dumplings in dutch oven; cover double with water. Cover with lid. Cook over medium high until boiling and chicken is done, no pink remains; and vegetables are tender. While chicken is cooking, make dumplings. Drop dumpling batter by tbsp onto bubbling stew. Cover tightly, reduce heat. Cook 12-15 min. without lifting cover. 8 servings.
Melt all candy in crock-pot on high (about 1/2 hour). After melted, unplug and add peanuts. Drop by teaspoon on waxed paper. Sets up in a short time. Freeze well.
Preheat oven to 425°. Melt butter in a 10-inch skillet or shallow pan. Remove 2 tablespoons butter and set aside. Put the apple slices in a large bowl with lemon juice. Combine sugar and cinnamon; sprinkle over apples. Toss to coat slices. Cook the apples over medium heat in skillet with melted butter, stirring often, until apples are tender but still hold their shape.
Thoroughly brown venison in fat hot, turning often. Add water, beef broth, lemon juice, Worcestershire sauce, onion and seasonings. Cover; simmer (don't boil) for 1 1/2 to 2 hours, stirring occasionally. Add carrots and potatoes. Cover partially and cook until tender. Thicken liquid for gravy, if desired.
Heat butter in 9 x 13-inch pan in 350° oven. Blend other ingredients in blender. Pour in hot pan and cook 25 minutes.
Mix all ingredients together. Grease tube pan. Add a little batter, then sprinkle some pecan mixture over this. Add a little more batter and some more pecan mixture, until it is all used up. Bake at 350°.
Arrange bread in a 9 x 13-inch baking dish. Layer Cheddar cheese, Swiss cheese and bacon over bread. Beat eggs with milk and salt in bowl. Pour over layers. Bake at 350° for 35 to 40 minutes or until set. May chill overnight before baking. Yield: 8 servings.
Layer in order listed in 9 x 13-inch pan. Cover and refrigerate for 12 hours.
Combine biscuit mix, milk and 2 tablespoons mayonnaise; stir well. Spread mixture in a greased 13 x 9 x 2-inch baking dish; set aside. Cook sausage and onion in a skillet until meat is browned, stirring to crumble meat. Drain well between paper towels. Layer sausage mixture over biscuit mixture. Combine egg, cheese, remaining mayonnaise and chiles; spread over sausage mixture. Bake at 350° for 30 minutes. Let stand 5 minutes before serving. Makes 8 servings or about 40 appetizers.
Mix squash, onion, eggs, cheese and crackers (save some for top) all together. Add 1 cup hot milk over mixture. Top with butter. Bake 30 to 40 minutes at 350°.
Mix all ingredients, except chips, and pour into casserole. Sprinkle garlic chips over casserole. Bake in a 400° oven until hot. Don't overcook as mayonnaise will separate. Serves 8.
Prepare the rice according to the box directions, set aside. Heat the oil and soy sauce in a large skillet. Saute the cashews, mushrooms and water chestnuts until hot. Add shrimp and heat well. Mix in the rice and heat until the liquid is absorbed. Serve with egg rolls and Hardee's garden salad.
Heat oven to 400°. Grease muffin cup pan for 10. Prepare Manwich Sloppy Joe sauce as directed. Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Spoon Manwich sauce (about 1/4 cup) into each biscuit-lined cup. Cut cheese slices in half. Crisscross cheese slices on top each cup. Bake at 400° for 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.
Brown hamburger. Add raw potatoes and onion; cook until potatoes are partly done. Add tomato juice. Simmer 1 hour.
Dissolve yeast in 2 cups very warm water. Stir in sugar and oil until sugar is dissolved. Mix in flour. Spoon into greased muffin cups. Bake at 350° until brown. Yield: 2 dozen.
Put sugar, tomato sauce and mustard in bowl; set aside. Mix beef, onion, crumbs, eggs, salt and pepper. Add 1/2 cup of the tomato sauce mixture and stir until well mixed. Put in pan. Pour remaining sauce over meat. Cook on High for 18 to 20 minutes or until done in microwave. Makes 6 servings.
In a saucepan, brown the ground beef; drain. Add soup, beans and chili powder. Reduce heat. Cover and simmer for 20 minutes. Add water if a thinner soup is desired.
Layer all ingredients, except Doritos, corn chips, etc., mixing sour cream, taco seasoning and mayonnaise for second layer in a 9 x 13-inch pan. Serve with Doritos, corn chips, etc.
Put tomatoes, cabbage and salt through food chopper. Place in a cloth bag and drain overnight. Next morning, put peppers and onions through chopper. Mix vinegar, brown sugar, cinnamon, black pepper and celery seed in large pot, then add all chopped vegetables and bring to a boil. Cook slowly for 30 minutes. Put in hot jars and seal.
Mix all together and put in casserole dish that has been sprayed with Pam. Bake at 350° for about 30 minutes or until hot.
Melt butter in a heavy 2-quart saucepan. Stir in milk and sugar. Bring to a full, rolling boil, stirring constantly, until mixture reaches the medium soft ball stage. Once this temperature is reached, maintain boiling for a minimum of 5 minutes, stirring constantly. Remove from heat; add chocolate and stir until chocolate melts. Add marshmallow cream and stir until blended. Pour into a greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. Yields 3 pounds.
Combine dry ingredients; cut in shortening. Beat egg with water slightly. Add vinegar. Mix into flour-shortening mixture. Chill for 1 hour. Roll out on floured board. Makes 5 (9-inch) single crusts. May be frozen in pie dishes. Place waxed paper between covers in plastic bags for freezing.
Mix all ingredients. Form into 1-inch balls. Bake at 350° until browned.
Wash fruit carefully in colander. Let sugar and water come to a boil. Add lemons, figs and spices, tied in a bag. Boil slowly until figs are tender and clear, about 1 hour. Lift fruit carefully into sterilized jars; cover with juice. Seal while hot. Yields 4 pints.
Mix (minus the reserved cake mix) and press into a greased and floured 9 x 13-inch baking pan (use metal, not glass).
*Scotch bonnet peppers range from red and orange to yellow green. Shaped like a Scotchman's bonnet, they are the preferred island pepper and very hot. They usually can be found only in Hispanic markets in the Milwaukee area. Jalapeno or Serrano peppers may be substituted.
In Dutch oven or large covered skillet, saute beef and pork until well browned. Add onions, celery and bean sprouts; water can be added for plenty of moisture. Place in slow oven (300° to 325°) for about an hour. Add soy sauce. If necessary, thicken with cornstarch. Pour over rice and top with Chinese noodles.
Cook vermicelli and drain. Do not rinse. Put in airtight container. Add Accent, lemon juice and oil. Toss lightly and refrigerate several hours or overnight. Add the rest of the ingredients.
Combine all ingredients, mixing well. Roll into walnut-sized balls. Place on lightly greased cookie sheet. Bake at 400° for 15 minutes. Makes about 30 balls. (Definitely a double batcher!)
Preheat oven at 350 degrees. Combine green beans, asparagus, soup and melted butter in baking dish. Stir into mixture all of the Durkee fried onions except for 1/3 cup. Top with remaining fried onions and bake until browned.
Braise ground beef; season to taste with salt and pepper. Drain grease and discard. Melt butter in pan; add flour and milk to make a thick gravy. Use more/less milk as needed. Stir in braised beef. Simmer about 10 minutes. Serve on toast or biscuits. Serve with hashed brown potatoes.
Cream the shortening and sugar. Add pumpkin. Add other ingredients. Drop by spoonfuls on greased cookie sheets. Frost with Orange Icing.
Grease and flour a 9 x 13-inch pan. Mix together flour, soda, sugar, eggs, butter (softened) and fruit cocktail (undrained). Beat for 3 minutes. Pour batter into pan. Sprinkle with butterscotch chips, pecans (chopped) and white sugar. Bake at 350° for 25 to 30 minutes.
Mix all ingredients in order listed above, into a blender for 20 seconds on blend setting. Pour into greased 9 inch pie pan.
In blender or food processor, whirl peaches, the yogurt and allspice until smooth. Makes about 2 1/2 cups.
Combine water, sugar, crushed pineapple and heat to boiling. Add peach jello and stir until dissolved. Add cream cheese to hot mixture and stir until melted. Mix well. Chill until thickened, but not jelled! Add chopped canned peaches and Cool Whip and mix well. Pour into 9 x 13-inch pan. Chill!
Brown beef and 1/2 onion. Mix other ingredients in pot. Simmer 2 hours. Serve with grated cheese, sour cream and/or onions.
Mix all ingredients together, except nuts and put in 9 x 13-inch pan. Sprinkle the chopped nuts on top.
Mix all ingredients together, then divide into 12 small balls. Refrigerate overnight. Roll out chilled dough and cut into wedges. Fill with your favorite filling (nut, apricot or poppy seed). Roll up, beginning with wider side, as for crescent. Roll in sugar. Bake at 350° for 15 to 20 minutes or until brown.
Meat Sauce: Brown ground beef; drain. Add Prego spaghetti sauce, salt, pepper, onions and oregano. Simmer for 1/2 hour. Cheese Filling: Mix together beaten eggs, cottage cheese (or Ricotta), Cheddar cheese and Mozzarella cheese.
Put in stew pan; bring to a boil. Cool. Will fill a quart jar. Will keep in refrigerator for 6 months or longer.
Brown meat with onion. Pour off grease. In small bowl, mix flour, salt, garlic, pepper and undrained mushrooms. Stir into meat. Cook 5 minutes stirring constantly. Stir in soup, heat to boiling. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally. Stir in sour cream, heat through, 2 to 3 minutes. Serve over cooked egg noodles.
Mix all ingredients except oil. Form into patties. Heat oil in skillet. Fry patties until browned well on both sides, covered. Place patties on paper towels on plate to soak up any excess oil. Good cold too!
Fill 6 warmed cups 3/4 full of hot coffee. Then top with Tia Maria. Sweeten lightly with sugar to taste and serve. Yield: 6 servings.
Cook onion in cooking oil until tender; blend in flour. Add milk and stir while it thickens. Add remaining ingredients and mix well and cool. Shape into patties. Roll in bread crumbs and fry in deep hot fat until done. Makes 25 croquettes.
Saute onion and pepper in olive oil and lemon juice until translucent. Add sauce and cinnamon. Heat and cook briefly to blend flavors. Serve over favorite pasta.
Trim all but a thin layer of fat from chops. Heat frying pan, then add chops. Brown chops on both sides quickly. Remove chops. Saute onions and bell pepper in drippings for 10 minutes or until tender. Drain off any fat. Add brown sugar, lemon juice, Worcestershire sauce, chili powder, salt, mustard and water; mix well. Place chops in single layer in pan. Add tomato sauce around chops and cover pan. Simmer 45 to 60 minutes until tender. Place chops on heated platter. Skim fat from sauce and spoon sauce over chops. Serves 6.
Whip cream until stiff, adding 1/2 cup sugar. Separate eggs. Whip whites very stiff, adding 1/2 cup sugar. Whip yolks until creamy, adding 1/2 cup sugar. Continue beating until all sugar is dissolved. Add liquors to yolks, mixing well. Stir in milk. Fold in whites thoroughly and then whipped cream.
Spread one side of each cracker with pizza sauce. Top each with a piece of cheese and a slice of pepperoni. Arrange crackers on a paper towel lined plate. Microwave at 50% (Medium) for 30 seconds to 1 1/2 minutes or until cheese melts, rotating dish 2 or 3 times during cooking.
Mix first 4 ingredients at room temperature. Add crabmeat. Split muffins and spread with mix. Freeze for a few hours (not frozen). Take out and cut into 6ths while partially frozen. Bake at 400° for 10 minutes. Broil until bubbly.
Cook onion, green pepper, garlic salt and pepper in oil for 5 minutes. Add rice, soy sauce and almonds. Mix well and cook for 10 minutes or until thoroughly heated. Serves 4.
Boil potatoes and mash. Spread on board to cool. Add eggs; mix well. Add flour slowly to make soft, pliable dough. Cut and roll into 1-inch size pieces. Drop gnocchi into boiling salted water. Cover and simmer until gnocchi come to surface and are tender. Drain well. In serving dish, add spaghetti sauce and mix gently. Top with grated cheese.
Mix first 3 ingredients. Add Bisquick. Drop from point of spoon onto baking sheet. Bake 8 to 10 minutes in 350° oven.
Chop all ingredients fine. Place in bowl and mix soy sauce, sesame oil, cornstarch and water. Cook to thicken. Wrap meat mixture in won ton skins. Cook in hot oil. Drain and serve with sweet and sour sauce.
Combine all ingredients and pour into casserole and cover. Bake in a 350° oven for 2 1/2 hours. Uncover the last hour.
Whip together cream cheese, sugar and vanilla. Add eggs, one at a time. Beat in. Spread crescent rolls in 9 x 13-inch pan. Pour cream cheese mixture in. Bake 35 to 40 minutes at 375°.
Peel and cube potatoes into small pieces. Boil potatoes along with salt, pepper and chopped onion in just enough water to cover potatoes. When tender, add milk and simmer until thick. (More or less milk may be needed.)
Place cereal in large mixing bowl. In medium saucepan, combine sugar, corn syrup and margarine. Cook over medium heat until sugar dissolves, stirring frequently. Stir in vanilla. Pour over cereal; stir to coat. Spread in 11 x 7-inch dish sprayed with vegetable cooking spray. Press evenly in pan. Cool. Makes 24 bars.
Slice pound cake. Place slices on plates (one or two slices per plate). Pour some strawberries and juice over each slice. If you choose to, add whipped cream on top.
In a small bowl, combine salt, garlic salt and 1/2 teaspoon chili powder. Rub on roast. Place roast, fat side up, on rack in shallow roasting pan. Roast in preheated 325° oven for 2 hours (170° for 40 minutes per pound).
In large bowl, combine 1/4 cup soup and remaining ingredients except water. Shape into patties. Brown in large skillet. Drain grease. Combine rest of soup and water. Spoon over patties and simmer over low heat 20 minutes.
Preheat oven to 450°. Lightly grease one large or two medium baking sheets. Prepare Cream Cheese Filling as directed; set aside. Stir together biscuit mix and sugar in mixing bowl. Stir in milk and butter until blended. Drop dough by rounded tablespoonfuls onto prepared baking sheet to form 16 mounds. Make a shallow well in center of each mound using the back of a spoon. Place one heaping tablespoonful of Cream Cheese Filling into each well. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Drizzle with Confectioners Glaze. Best served warm. Makes 16 pastries.