HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Pour entire contents of the cans of pinto beans into a casserole (with a lid). Dissolve the cornstarch in a small bowl with the 2 Tbsp. water. Add this solution to the beans and stir. Add the remaining ingredients to the dish, stir well and cover. Bake for 90 minutes or until the sauce thickens. Stir every 30 min. After removing the beans from the oven, let the beans cool for 5 - 10 min. before serving. Serves 4 - 6.
Coat chicken pieces in melted butter. Combine corn flake crumbs, cheese, salt and pepper. Dip chicken in this mixture. Place in buttered pan and brown in a 350° oven. Sprinkle a few drops of water on browned chicken pieces. Cover with foil. Bake for 1 hour.
Mix eggs and parsley in large bowl. Add salt, Parmesan and Ricotta cheeses and onion. Mix well. Stuff the uncooked manicotti shells with the cheese mixture. Preheat oven to 400°. Pour half the tomato sauce onto baking dish. Arrange the stuffed manicotti in the pan. Pour the rest of tomato sauce over the manicotti. Cover and bake for about 20 minutes. You may sprinkle Parmesan cheese over manicotti immediately before serving. Yield: 6 to 8 servings.
Mix all ingredients. Pour into 9 x 13-inch pan and bake at 350° about 30 minutes or until brown.
Heat oven to 400°. Grease bottoms of 12 medium muffin cups. Beat egg. Stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pans. Yields 12 muffins.
Mix all together in casserole. Melt margarine and crumble 3 to 4 slices of bread into it. Spread on top of pineapple mixture. Bake at 350° for 30 minutes.
Brown crumbled sausage in pan; drain and cool. Place into mixing bowl and add remaining ingredients and mix well. Pour into greased baking dish. Bake at 375° for 45 minutes.
Combine sugar, milk, butter and cocoa. Bring to a full boil for 1 minute. Add salt and vanilla. Blend peanut butter. Add oats and nuts and mix well. Drop by teaspoons on wax paper to cool.
Put first 3 ingredients in blender and blend until smooth. Add ham until chopped. If necessary, stop blender during process and push ingredients off sides and toward center. Makes 1 cup.
Mix cake mix as directed on package. Divide batter in half (in two different bowls). In one, add 1/2 cup melted margarine and 1/2 of milk. Pour this batter into a greased 9 x 13-inch pan. Bake at 325° for 20 minutes. Remove from oven. Melt caramels and 1/2 cup margarine. Add the remaining milk. Pour over cake. Sprinkle with chocolate chips and nuts. Pour remaining batter on top. Bake for 20 to 30 minutes. Check for doneness with toothpick. Really delicious.
Use same part salad dressing and sour cream. Best mixed a day ahead. Lasts a long time.
Spray baking pan with no-stick oil. In a large bowl, mix well: refried beans with sausage and 1/2 bag Cheddar cheese. Spread (completely) on fajita shells. Roll up like pinwheels.
Put in pan and cook until thick the flour and enough milk to make a paste. Add the rest of the milk and cook until it thickens. Stir at all times. Take off and let set until cold. Add the sugar and beat with mixer until smooth. Add the Crisco, salt and vanilla. Beat until creamy. The longer you beat it, the fluffier it gets.
Put onion and celery on top of beef. Combine other ingredients and pour over meat. Bake at 350° for 3 to 4 hours. Pour off fat, shred, and return to roaster.
For sauce, mix mayo, vinegar and sugar. Pour over all remaining ingredients, mix and serve.
Layer ingredients (may thin with chicken broth). Top with layer of dry dressing. Pour melted butter over dry dressing. Bake at 350° for 25 to 30 minutes.
Saute beef and onion until brown. Cover; simmer for 15 minutes. If using fresh mushrooms, slice and saute during last few minutes of simmer. Remove onion and beef from drippings. Turn heat to medium; blend in sour cream, salt and pepper. Add beef stock, mushrooms, beef, onion and noodles. Heat until steaming.
Mix all cake ingredients in electric mixer bowl and beat at medium speed for 5 minutes. Pour batter into two greased and floured 9 x 5-inch loaf pans. Bake in preheated 350° oven for 45 to 55 minutes or until cake tester comes out clean and loaves are golden brown. Leave loaves in pan and prick all over with a toothpick.
Tie spices in a spice bag or cheesecloth. In a 3 1/2 or larger crock-pot, put spice bag, apple juice, rum and sugar. Cover; cook on low heat setting for 7 to 8 hours or on high 3 to 4 hours. Discard spice bag. Ladle hot punch into cups. Float about 1/2 teaspoon of butter atop each serving. Makes 10 (6-ounce) servings.
Soften cream cheese. Mix with sugar, vanilla, and lemon juice. Mix in eggs. Pour into graham cracker crust. Bake at 325° for 40 minutes or until center is set. Refrigerate 3 hours or overnight. Top with cherry or blueberry pie filling or serve plain.
Brown hamburger; season to taste. Dip tortillas in boiling water. Roll hamburger in tortilla. Place in an 8 x 11-inch pan. Spread chopped green peppers and cheese on top. Combine soup and milk; heat until smooth. Pour over enchiladas and bake until cheese is melted.
Bring to a boil and pour over drained cucumber mixture. Cook for 35 minutes. Pack in sterilized jars.
Grease bottom only of 13 x 9-inch pan. In large mixing bowl, combine dry cake mix, water and 3 eggs. Blend as directed on package. In small mixing bowl, beat pumpkin and 2 eggs. Pour evenly over batter. Pour boiling water over all. Bake at 350° for 40 to 45 minutes, until inserted toothpick comes out clean.
Add dates and soda to boiling water and cool. Add remaining ingredients. Bake in loaf tin at 350° for 40 minutes.
Cut butter in 4 or 5 pieces. Put in top of double boiler with egg yolks and lemon juice. Let stand at room temperature for 1/2 hour or more. Just before serving, heat over gently boiling water 1 1/2 minutes, stirring briskly with wooden spoon. Serve at once over broccoli or asparagus.
In bowl, dissolve yeast in water. Stir in sugar, salt, shortening and egg. Mix in flour with hand until dough is easy to handle (that's why it is 6 1/2 to 7 cups of flour). Place, greased-side up, in greased bowl. Cover with damp cloth; place in refrigerator. About 2 hours before baking, shape dough into rolls. Cover and let rise for 1 1/2 to 2 hours. Heat oven to 400° and bake 25 minutes. Makes about 4 dozen medium rolls. (No kneading; fresh rolls every night.)
Trim fat off the cubed pork and beef. Alternate pork and beef cubes on wooden skewers. Salt and pepper meat to taste. Dip skewered meat into beaten eggs, then coat with ground saltine crackers. Brown into skillet until brown on all sides. Put into a roaster. Add a little water to the roaster and bake in 350° oven for approximately 3 hours or until meat is soft/done.
Crumble and brown ground beef with onion. Add beef broth and water. Bring to a boil. Pour into deep bowl. Cover and refrigerate overnight. Fat will form solid plate on top. Remove and discard. Stir chili mix and tomato paste into beef mixture. Bring to a boil. Reduce heat and simmer for about 30 minutes.
Cut off tops of washed green peppers; remove seeds and membrane. Precook peppers in boiling salted water for 5 minutes; drain. (For crisp peppers, omit precooking.) Brown meat with onion. Add salt and pepper. Stir in tomatoes, rice, water and Worcestershire sauce. Cover and simmer 15 minutes. Stuff bell peppers; place in baking dish. Bake in a 350° oven for 25 minutes.
Brand name ingredients are very, very important in this recipe, especially the condensed milk and the chocolate syrup. It really tastes better when you use the better ingredients.
Put all ingredients in a nonstick frying pan. Cook at medium temperature, stirring constantly, until mixture becomes dough-like and pulls away from sides of the pan. Remove from the pan and cool. Store in airtight container.
Mix the cream cheese, green olives, onion, dried dill weed, garlic salt and mayonnaise. Stir in milk to dipping consistency. Chill. Scoop out center of loaf of rye bread. Cut center into cubes for dipping. This can also be served with raw vegetables.
Preheat oven to 400°. Spray muffin tin(s) with butter spray. In large bowl, combine dry ingredients. "Sift" with a fork. Gently stir in yogurt and water. (Add fruit, if desired.) Blend just until moistened. Bake at 400° for 18 minutes or until well browned. Yields 12 regular muffins.
In a large bowl, combine the first six ingredients. In a small bowl, combine bananas, oil, and egg; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or papered muffin tins 3/4 full. Bake at 350 degrees for 20-25 minutes or until muffins test done. Yield: about 1 dozen.
Heat oven to 450°. Grease 9-inch skillet with shortening or oil. (Use bacon drippings if available.) Leave oil in bottom of pan. Place pan in oven to heat. Combine cornmeal, eggs, buttermilk and melted bacon drippings. Whisk well. Pour into hot skillet. Batter will sizzle. Bake at 450° for 35 minutes or until golden brown. Serves 6 to 8.
Bake potatoes in 400° oven until fork-tender. Meanwhile, cook bacon until crisp; drain then crumble. Measure drippings and add salad oil to drippings to make 2/3 cups.
Melt chili with Ro-Tel; add cheese. Cook on low heat until well blended. Recipe can be cut in half.
Mix well the lettuce pieces, American cheese (grated), hamburger, kidney beans and onion slices.
Slice cucumbers and onions, stir in some salt. Add mayonnaise and vinegar. Mix together until you have creamy cucumbers. Refrigerate at least 2 hours to mix flavors. Serve cold.
Hull the berries. Mash one pint and leave the other pint whole. If some of the berries are too large, cut them in half. Bake pie shell according to directions on the back. To mashed berries, add 3 tablespoons cornstarch and boil the mixture about 5 to 10 minutes until thick and clear. Keep stirring. Line baked shell with the whole berries. Pour hot mixture over shell and berries. Chill 1 to 2 hours and spread whipped cream over pie. Leave out one berry for the top as decoration.
Cream butter and sugar; add lightly beaten egg and vanilla. Stir in peanut butter. Sift dry ingredients and add to mixture. Add grated apple. Form into balls and place on greased cookie sheet. Press flat with fork. Bake in 375° oven for 10 to 12 minutes.
In small mixing bowl, combine mustard, pineapple juice and brown sugar, mixing until sugar is dissolved. Wrap each chicken piece with bacon, fastening with wooden picks. Brush mustard sauce over chicken and bacon. Grill over hot coals about 10 minutes, turning frequently, while brushing with additional mustard sauce. Remove wooden picks. To serve, spoon remaining sauce over chicken. Serves 4.
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa, baking powder and salt. Stir into creamed mixture just until blended. (Do not overmix.) Pour into a greased 15 x 10 x 1-inch baking pan. Sprinkle with nuts and chips. Bake at 350° for 30 to 35 minutes. Yields 3 to 4 dozen.
Pour boiling water over butter in a saucepan; place over heat and stir until butter melts. Add flour all at once and stir constantly with a wooden spoon until the mixture leaves the side of the pan and forms a ball. Remove from heat and cool. Add unbeaten eggs, one at a time, beating to a smooth paste after each one. Then beat the mixture until smooth and velvety. Drop by heaping tablespoonfuls onto a greased baking sheet, keeping about 3-inches apart. Bake in hot oven (450°) for 15 minutes or until well puffed and delicately browned, then reduce the heat to 300° (slow) from 30 to 40 minutes longer. This will cook the centers thoroughly, but puffs should become no browner. Remove to a cake rack to cool. When cold, cut off tops with a sharp knife. Fill with cream filling, whipped cream or ice cream and replace tops. Makes 10 large cream puffs.
Beat eggs in milk. Stir in other ingredients. Empty into greased 9 x 13-inch pan. Refrigerate overnight. In the morning, bake 45 minutes, uncovered, in a 350° oven. Let stand 5 minutes before serving.
Pour boiling water over oatmeal; let stand while mixing rest of cake. Cream together margarine, sugars and eggs and add flour, soda, salt and cinnamon. Mix oatmeal mixture with above and bake at 350° for 30 to 35 minutes in an oblong pan.
Arrange chicken breasts in a casserole dish. Bring broth, salt, pepper and chicken soup to a boil. Pour over chicken. Scatter peas/carrots on top of all the mixture.
In 2-quart casserole, cook Brussels sprouts and water at High for 10 to 11 minutes, or until tender. Cut each Brussels sprout in half and separate the leaves.
Mix all ingredients together. Grease pan (13 x 9-inch). Spread mixture in pan. Bake at 350° for 25 minutes or until brown. Let cool slightly and cut into pieces.
Combine first 4 ingredients in blender. Turn to high speed and add ice cubes, one at a time. Serve when smooth. Makes about 2 servings.
In a large glass or Pyrex bowl, mix flour, yeast, salt and sugar. Add hot water. Add beaten eggs and oil. Beat 3 minutes. Add additional flour, starting with 2 cups. Stir. Add flour until dough is no longer sticky. Knead 5 minutes.
Trim fat off chops; brown. Sprinkle seasonings over meat. Add remaining ingredients except cheese. Cover and bake 30 to 45 minutes at 350°. Add cheese on top.
Grind peppers. Pack peppers into 1 cup. Add juice to make one cup. Cook sugar, peppers and vinegar hard for 10 minutes. After sugar has melted, keep stirring. Remove from heat. Add Certo. Pour into jars. Seal with paraffin.
Cream butter with one box powdered sugar. Mix a little water with it to make it of spreading consistency and add pecans. Makes enough for 3 layers.
Mix jello as box directs; set aside 1/4 cup. Mix jello, strawberries and pineapple; let set in mold.
Mix well; pour over the layered spinach/strawberries and serve. Serves 6 to 8.
Cream butter and sugar. Add vanilla and water; add flour and mix well. Stir in nuts. Form small rolls 1 1/2 inches long. Bake on ungreased sheet at 300° for 20 minutes until delicately browned. While hot, roll in powdered sugar. Makes 3 dozen.
Boil squash until tender. Drain and mash. Add butter, onion, sour cream, soup and 1/2-3/4 bag of stuffing mix. Mix completely. Pour into oblong casserole 9x13.
Preheat oven to 350°. Grease a 9 x 13 baking dish. Combine first 4 ingredients plus brown sugar and stir until blended. Add shortening by cutting in, as for pie dough. Combine eggs, buttermilk and vanilla and stir into dry mixture just until blended. There will be some lumps. Bake at 350° for 20 to 25 minutes.
Soften cream cheese and stir in crushed pineapple. Add 1 cup of nuts, green pepper, onion and seasoned salt. Form into ball or roll and cover with remaining nuts. Make 1 or 2 days ahead before serving.
Place 4 quarts of popped popcorn in large grocery bag. In a 2-quart microwave dish, put sugar, oleo and corn syrup. Place in microwave on High for 2 to 3 minutes, stirring to dissolve sugar and oleo. Then microwave on High for 4 minutes; do not stir. Remove from microwave; add 1/2 teaspoon soda. Stir well. Pour over popcorn and stir with wooden spoon; fold top of bag. Shake and insert into microwave for 1 1/2 minutes on High. Stop after 45 seconds; remove bag, shake and return to microwave for remaining 45 seconds. Empty into large pan and stir until cool.
Fry bacon until done. Drain on paper towel. Saute onion in small amount of bacon fat. Dice enough bacon to yield 1/2 cup. Mix remaining ingredients and place in 1-quart casserole. Cut remaining bacon into thirds and place on top of bean mixture. Bake at 375° for 1 hour and 15 minutes. Yield: 6 servings.
Crumble cookies up in long pan. Mix cream cheese and condensed milk together. Put on top of cookies, then add Cool Whip. Add more cookie crumbs. Top with cherries or blueberries.
Mix all ingredients together. Put in bread pan. Cook at 350° for 50 minutes. Makes 1 loaf.
Fry pork and drain. Season with cinnamon, ginger, salt and pepper. Mix with mashed potatoes. Place in pie crust and top with the other crust. Poke with a fork. Bake at 425° for 10 to 15 minutes. Then continue to bake at 350° for another 15 minutes. Serve hot with Cheddar cheese.
Pound each chicken breast. Layer each breast with the following: thin slice of ham, chopped fresh tomato, flavored bread crumbs and Mozzarella cheese. Roll each and fasten with toothpicks. Place in Pam sprayed baking dish. Sprinkle with bread crumbs, Mozzarella cheese and Mrs. Dash or pepper. Bake at 350° for 45 minutes.
Combine all ingredients in a large salad bowl. Chill until serving time. Yield: 4 to 6 servings.
Cut stem and circle out of top of peppers. Remove seeds and inside pulp. Combine rice, meat, 1 1/2 cups of onion, salt and pepper and mix well. Stuff peppers with this.
Cook pinto beans overnight in crock-pot. Drain excess water. Mash beans until refried bean texture. Fry chorizo in frypan, no grease needed; until comes apart totally. Add to beans. Cut cheese in cubes. Add to beans; stir occasionally until melted. Keep warm while serving.
Combine ingredients and mix well. Pour into greased and floured 9 x 13-inch pan and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean.
Combine beef, bread, egg and 2 tablespoons of sauce. Mix and shape into balls. Brown in oil in a nonstick skillet. Drain. Combine 1/3 cup sauce, butter and sugar with meatballs. Simmer, covered, for 15 minutes or until done. Makes about 25 meatballs.
Soak and cook black-eyed peas. Drain. Cool peas quickly, uncovered. Drizzle artichoke marinade over peas. Cut hearts to bite-size and add to mixture along with radishes, celery and onions. Add just enough French dressing to cover and salt and pepper to taste. Refrigerate before serving. Spoon onto lettuce to serve. Makes enough for 8 salads.
Mix. Grease and flour tube pan. Bake at 325° for 45 minutes to 1 hour.
Preheat oven to 350°. Slice eggplant in 1/8 to 1/4-inch slices lengthwise. Dip each slice first into eggs, then into crumbs. Saute in hot oil until golden brown on each side. Place layer of eggplant in 1 1/2 to 2-quart casserole. Sprinkle with Parmesan cheese, oregano and mushrooms. Place layer of Mozzarella over mushrooms. Cover well with some of the tomato sauce. Repeat until all eggplant is used. Top last layer of sauce with rest of Mozzarella. Bake, uncovered, 1/2 hour or until sauce is bubbly and cheese is melted.
Layer potatoes and onions in a 13 x 9 pan. Combine Parmesan cheese and 3/4 cup each Cheddar and Mozzarella, sprinkle over potatoes and onions. Top with bacon, butter, salt and pepper. Bake for 35-40 minutes or until potatoes are tender. Remove from oven and sprinkle with remaining cheeses.
Preheat oven to 450°. Split frankfurters. Spread very lightly with mustard; insert a strip of cheese in each. Roll pastry thin; cut into 6 inch squares. Place 1 frankfurter diagonally on each square. Bring together other 2 diagonal corners of pastry so that ends of frankfurters are exposed. Put onto baking sheet; glaze with egg or milk. Bake 20 minutes.
Brown meat in skillet. Place in baking dish. Blend other ingredients and pour over meat. Cover and bake in a moderate oven 30 minutes or until meat is done.
This is better if cooked outside in a small wash pot or kettle. Put bacon in kettle and cook until tender. Put venison, potatoes and onions next. Salt and pepper to taste. Cover with water and cook until almost done. Add sausage and cook until done. Add eggs, one at a time and cook well. Don't stir too much while cooking. Serve hot.
Arrange berries in pie shell. Combine water, sugar and cornstarch in pan. Mix until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 2 minutes longer or until mixture is clear and thick. Add gelatin. Stir until completely dissolved. Pour mixture, while hot, over strawberries. Chill until set. Cover with whipped cream.
To large pot, add bacon, onion, celery, green pepper and garlic. Saute gently for 5 minutes. Now, add bay leaf, liquid from clams, water, diced potatoes, Lea & Perrins, salt and pepper; simmer until potatoes are barely tender. Combine oil and flour; stir into chowder until thick. Add clams, cream and milk. Bring to a boil. Remove bay leaf if you can find it.
Except for onion, mix all ingredients (by hand) well. Roll into 1 1/2-inch balls. Fry in small amount of fat with onion over medium heat until brown, turning frequently. Serve with gravy made from drippings.
Start with beef; brown and drain off fat. Then add cooked noodles and rest of ingredients. Serve with salad and bread. Fast, easy 1-pan dinner.
Mix hamburg and Tender Quick. Put in refrigerator overnight. Next morning, add remaining ingredients. Divide into 4 rolls (long). Bake 2 hours at 250°. Turn every half hour while cooking.
Spread bean dip in bottom of serving dish. Add layer made up of avocados, pepper, salt and lemon juice. Add third layer made up of sour cream, mayonnaise and taco seasoning. Make top layer of onions, tomatoes and olives. Sprinkle cheese over top and serve with corn chips.
Crumble 1 sleeve of crackers in casserole pan bottom. Mix sour cream, chicken broth, cream of chicken soup and cream of mushroom soup with bite size chicken. Pour over cracker base. Crumble 1 sleeve crackers. Put on top. Bake in a 375° oven until crackers brown.
Place the apples, 1/2 cup sugar and the flour in a baking dish. Top with a mixture of the oatmeal, sifted flour, brown sugar, granulated sugar and butter or oleo. Bake at 375° until apples are done.
Blend butter and cheese. Mix with flour and salt. Chill. Roll very thin and cut with 2-inch cookie cutter. Spread with anchovy paste, deviled ham, sardines, hot salsa or whatever filling desired. Fold over and bake in 400° oven for 10 minutes. Serve hot. Serves 20.
Grease casserole dish. Put one layer of potatoes to cover bottom of casserole. Add 1/3 of sliced onions, then a layer of ground chuck. Continue with two more layers; cover the top with tomato soup with 1 teaspoon sugar added. A small amount of water may be added to rinse soup cans. Cover and bake in 325° oven 1 3/4 hours or in 350° oven about 1 1/4 to 1 1/2 hours until potatoes are done.
Cream together first 5 ingredients. Sift together flour and baking powder. Add alternately with milk. Chill dough.
Combine ingredients in blender until frothy. Before serving, combine mixture with 1/2 cup crushed ice for each serving. Yields 48 ounces.
With a sharp knife, remove skin and white pith from lemon and discard. Working over a bowl, cut lemon segments from their surrounding membranes. Chop segments coarsely and reserve with the juice.
With marble mortar and pestle or blender (less gourmet), crush garlic cloves to paste. Add egg yolks and salt; work in the mustard.
Mix all together except 1/2 cup cheese. Put in 1 1/2-quart casserole dish. Sprinkle 1/2 cup cheese on top. Bake at 350° for 45 minutes.
Dip the chicken in eggs, then flour and back into eggs, then bread crumbs and fry in olive oil until browned. Put a thin layer of sauce in the bottom of a baking dish, 12 x 9-inch. Place the chicken in one single layer; spoon on spaghetti sauce and place a single layer of cheese and more spaghetti sauce on each piece of chicken. Put the chicken in the oven at the same time as you put the spaghetti on to boil (350°) and they will be done at the same time.
Pour peaches in a 9 x 13-inch cooking dish. Pour powdered cake mix on top of peaches. Spread out. Spread melted margarine on top of cake mix. Sprinkle cinnamon over top. Sprinkle sugar on top of cinnamon. Bake at 350° for 1 hour.
Clean and wash spinach; allow to drain. Chop spinach in a large mixing bowl. Brown onion in olive oil. Beat eggs; add to spinach. Break white Feta cheese into small pieces; mix with spinach. Add browned onions to mixture; season to taste. Melt butter; mix with olive oil. Grease a 9 x 13-inch pan; place 6 pastry sheets into pan, brushing each with the butter-oil mixture. Spread spinach mixture; cover with 6 individually greased pastry sheets. Bake at 350° for 1 hour. Cut into squares. Serves 15.