HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash beans, cover with cold water and let stand overnight. Drain beans and place in large saucepan with 2 quarts water. Bring to boil, then simmer 1 1/2 hours. Drain and reserve 1 cup liquid. Cut up bacon slices. Saute in Dutch oven 2 minutes. Add meat which has been browned and drained of all fat but 1 tablespoon.
Melt butter; blend in flour. Add milk, stirring constantly. When thick, add cheese. Spread each ham slice with mustard. Wrap around 3 to 4 asparagus spears.
Cook macaroni	in salted water; drain. Mix in tuna. Then add soup and layer top with cheese. Bake at 350° until cheese has melted. Makes 6 to 8 servings.
Mix margarine, sugar and vanilla until blended well. Add flour with mixer. Fold in nuts with spoon. Roll in a ball the size of marbles. Take thumb. Make print in top. Bake at 375° for 8 minutes.
Cook in pressure cooker on 15 pounds pressure for 18 minutes after cooker starts jiggling.
Preheat oven to 350°. Heat together the first 3 ingredients until sugar and butter are well melted. Pour remaining ingredients over pineapple mixture in skillet. Bake 25 to 30 minutes at 350°. When cake is cooled, invert on cake plate.
Brown meat (if needed), drain grease. Flatten biscuits out on a baking sheet (greased or sprayed with Pam). Spoon a small amount of tomato sauce into each biscuit. Add a small amount of meat and then a small amount of cheese. Put in a preheated 450° oven and bake for 10 to 12 minutes or until crust is golden brown and cheese is melted. Makes 10 mini-pizzas. Great for children! Great for babysitters, too!
Brown ground beef and onion; drain. Combine with both soups, tomatoes and cheese. Melt together at medium-low heat, stirring occasionally. Boil noodles and drain. Combine with mixture.
Combine and heat until thoroughly melted. May be microwaved. Stir well until mixed. Serve with tortilla chips.
Place all the ingredients in a large, heavy pot. Cook on low heat for 2 hours, stirring occasionally.
Combine flour and cheese. Toss well. Stir together eggs and milk. Combine all with spinach, pour into sprayed 2-quart casserole dish. Top with bacon . Bake for 45 to 60 minutes at 350°.
Pour peeled and sliced apples into unbaked pie crust. Combine sugar, flour, cinnamon and water. Stir until smooth. Pour over apples. Cover with top crust. Seal edges. Bake at 375° for 1 hour.
Mix the first 4 ingredients together. Beat eggs into sugar, one at a time, until fluffy. Mix apples and nuts into the dry ingredients and then stir in remaining ingredients.
This recipe takes 1 hour to prepare and makes 4 to 6 servings.
Cream together margarine, sugar, sour cream, eggs and vanilla. Add flour, baking soda and salt. Grease and flour a tube or Bundt pan. Pour half of mixture into pan and sprinkle with powdered sugar if desired. Bake at 375° about 55 minutes.
Combine vegetables, soup, 1/2 of the cheese, sour cream, pepper, pimiento, and 1/2 of the French fried onions. Pour into a 1 quart casserole. Bake covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered for 5 minutes longer.
Rub roast with olive oil; sprinkle lightly with Season-All, garlic and cayenne powder on all sides. Sprinkle heavily with coarsely ground black pepper on all sides. Place uncovered in Dutch oven. Cook at 500° for 7 minutes per pound. Turn off oven and do not open door for 45 minutes to 1 hour, depending on size of roast.
Mix Jell-O with boiling water. Stir until dissolved. Add vinegar and tomatoes. Let set slightly. Stir; chill until firm.
Melt chocolate in hot water and cool. Cream butter and sugar until fluffy. Mix in 4 egg yolks, one at a time, beating well. Add melted chocolate and vanilla. Combine flour and soda and add alternately with buttermilk to chocolate mixture. Do not overcream. Beat egg whites and fold into mixture. Stir in pecans and coconut. Bake in 3 greased and floured 8-inch round cake pans. Bake in 350° oven 25 to 30 minutes. Cool in pans.
Cream oleo. Add sugar, salt and vanilla. Cream well. Gradually add flour. Shape by teaspoonfuls into balls. Place on ungreased cookie sheets. Press hole in center of each. Bake at 350° for 12 minutes, until delicably browned. Fill while warm. Cool frost.
Mix all together in Pyrex dish and bake at 375° for 1 hour or microwave on High for 10 minutes.
Cream oleo and sugars together. Add eggs, water and vanilla; beat until fluffy. Add flour, salt and soda; beat until smooth. Add chocolate chips. Drop by teaspoon onto floured cookie sheet. Bake at 375° for 12 minutes.
Combine frosting mix, corn syrup, vanilla and boiling water in bowl; beat until stiff peaks form. Put in larger bowl and beat on low speed, gradually adding sugar. Add nuts. Drop by teaspoonful onto waxed paper.
Mix the first 4 ingredients; refrigerate until firm. Spread topping on top (made from sour cream, cream cheese and sugar).
Allow the cream cheese to soften. Blend cream cheese and packages of Ranch dressing together and in the Cheddar cheese. Separate mixture into 2 balls. Roll in chopped walnuts. Wrap in plastic wrap and allow to set overnight. Serve with crackers of your choice.
In large bowl, sift together flour, sugar, baking soda, spice, salt and baking powder. In second bowl, cream margarine, eggs and pumpkin. Stir in cranberry sauce and pecans. Add pumpkin mixture to flour mixture and mix until well moistened. Pour into 2 greased loaf pans. Bake at 350° for 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then remove to cooling rack. Completely cool, then drizzle with glaze.
Combine spinach, eggs, green onions and bacon together. Mix salad oil, vinegar, salt, pepper, garlic powder and lemon juice. Toss over salad mixture.
Place thinly sliced sausage on tortilla chips; spread on baking pan. Top with cheese and broil in oven until cheese melts. If desired, garnish with sour cream.
Brown beef in a 3-quart saucepan; drain off excess fat. Add sauce and water; simmer 10 minutes. Combine remaining ingredients except lasagne noodles for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2-inch baking pan. Layer 3 pieces of uncooked lasagne over sauce; cover with 1 1/2 cups sauce. Spread 1/2 of cheese filling over sauce. Repeat layers. Cover with foil and bake at 350° for 1 hour. Remove foil; bake 10 minutes longer. Allow to stand 10 minutes before cutting. Makes 8 to 10 servings. Serve with salad and bread.
If possible, have butcher grind meats together twice to make fine. Otherwise, mix meats until well-blended. Mix in remaining ingredients. Form into small balls. Fry in butter or oil over medium heat, turning frequently. Reduce heat and simmer, covered. Cook 20 to 30 minutes total. Add water if necessary. For more flavor, fry a sliced onion with the meatballs.
Combine sugar and flour and mix well. Add water; place over medium heat until mixture begins to thicken. Lower heat and add beaten egg yolks. When blended well, add grated lemon and juice of the lemon. Continue cooking until mixture thickens to the consistency of chocolate pudding. Place in pie shell and top with Cool Whip.
With butter, lightly grease a low casserole. Preheat oven to 350°. Beat the eggs and the milk; beat again. Toss together cubed bread and Cheddar; place in casserole. Cover with eggs and milk. Place a few dabs of butter on top. Bake for about 45 minutes. Great with ham!
Preheat oven to 375°. Grease king size muffin pan. Mix cranberries, 1/4 cup sugar and orange peel; set aside. In large bowl, combine all dry ingredients, except nuts. In a separate bowl, mix oil, juice and eggs. Pour all at once into dry ingredients and stir only until moistened. Add cranberries and nuts. Divide batter evenly into the muffin cups. Bake 25 minutes. Cool in pan for 5 minutes before removing. Yield: 6 king size muffins.
Mix all ingredients and pour in 2 unbaked pie shells. Bake at 375° until set (about 40 minutes).
Preheat oven to 350°. Grease muffin tins. Peel apple and slice in half. Remove center core and cut apple into small slices (dice). Beat butter and sugar in bowl until mixture is creamy and pale yellow. Add eggs and milk. Mix until smooth. Mix flour, a spoonful at a time, then baking powder and cinnamon. Add apple chunks and applesauce and stir with a rubber spatula. Spoon evenly into muffin tins. For 24 miniature muffins, bake 20 minutes. For 12 regular size muffins, bake 30 minutes. Let cool 10 minutes and enjoy.
Combine potatoes, olive oil, garlic, salt and pepper in a large bowl; toss to coat well. Place half of mixture in a lightly greased 12 x 8 x 2-inch dish. Sprinkle half of parsley over potatoes. Add remaining potato mixture. Cover and bake in a preheated 350° oven for 45 minutes, or until tender. Uncover; sprinkle remaining parsley over potatoes.
Brown ground round. Add chili powder to taste. Heat the refried beans, the cream of chicken soup (with the chiles and diced chicken stirred in) in separate pans. Take one flour tortilla and spread beans on bottom; follow up with ground round. Roll together and then top with soup, chicken, chile mixture. Add any remaining toppings you like such as lettuce, cheese, tomatoes and onions and eat.
Dissolve yeast in warm water; add 1 teaspoon sugar. Cut all fruit and nuts together as small as you want. Scald milk in double boiler over low heat. Add sugar and salt; mix. Cool and add yeast and 3 cups flour; beat well. Add remaining flour and mix until dough forms a ball free from bowl. Knead on floured board; place in greased bowl. Let rise to double in size. Punch down. Roll out to 9 x 12 inch rectangle. Cover with fruit, nuts and roll up like jelly roll. Brush top with oil. Let rise until double in size. Bake at 375°. Cover with powdered sugar or make your own white icing. Add a few fruits and nuts on top. So good!
Peel and quarter potatoes. Place in microwave dish with lid. Quarter onion and separate and place on top of potatoes. Cut butter over potatoes and microwave on High power approximately 20 minutes, stirring once or twice. Cooking time will depend on microwave wattage and amount of potatoes.
Chop artichoke hearts. Add rest of the ingredients and mix well. Bake in an ungreased glass dish (13 x 9-inch) for 30 minutes in 350° oven. Cool and cut into squares.
Place onion, cubed, on meat. Put 1 1/2 slices of bacon on onion and a couple of shakes of garlic powder. Roll up and secure with toothpick. Place in pot with consomme and cook on medium heat about 45 minutes. Thicken. Serve over mashed potatoes.
Put rice vermicelli in boiling water and cook for 2 minutes, stirring occasionally. Flush rice vermicelli with cold water or tap water for 2 minutes, then it can be finally treated rice vermicelli in soup and other different ways, e.g. fried rice vermicelli, cold-dressed rice vermicelli, etc.
Cream butter and sugar; add eggs, bananas, salt, sour cream and vanilla. Mix together flour and baking soda. Add to butter mixture. Add nuts if desired. Bake at 350° for 1 hour.
Cut up chicken. Place in iron skillet. Mix 1/2 Coke and 1/2 cup catsup. Smooth over chicken and cook it for 15 minutes. Mix remaining Coke and catsup. Turn over the chicken and place remaining mix over chicken. Cook 20 minutes, uncovered.
In a 4 1/2 quart Dutch oven, stir together all ingredients, except sour cream and chips. Bring mixture to boiling; reduce heat. Simmer, covered, at least 30 minutes. Spoon into bowls. Top each serving with sour cream. Serve with tortilla chips. Makes 6 to 8 main dish servings.
Mix peanut butter, powered sugar and margarine. Roll into balls. Place on cookie sheet and freeze for approximately 30 minutes. Melt chocolate. Stick tooth picks into balls and dip in chocolate. Leave a little on top to make it look like a buckeye. Place on cookie sheet lined with wax paper to cool.
Put all ingredients (including the liquid from salmon) into a mixing bowl. Break salmon so there are no lumps. Stir briskly so all ingredients are well mixed. Do not let mixture set. Use right away. Heat enough oil in fryer so that croquettes can float to the top. Scoop a rounded tablespoonful of mixture and slide into hot oil. Croquettes brown quickly. Turn a couple of times. After fried evenly, remove with a slotted spoon and place on a paper towel to absorb oil. Serve hot!
Cook the chicken in salted water. Cool and dice. Sprinkle chicken with lemon juice and salt. Chill for several hours. Add celery, grapes, chopped eggs, mayonnaise and almonds. Toss lightly. Season salad with salt to taste. Serve on lettuce leaf or in lettuce lined bowl. Serves 4 to 5.
Cook noodles in boiling water 10 minutes. While noodles cook, in a medium pan put sauce, onion (chopped), oregano, garlics, spaghetti mix and tomatoes (chopped) and beat just until powders are dissolved. Spray large oven dish with nonfat spray. Place a thin layer of sauce mixture over the bottom of dish. Place one layer of noodles longways across the dish. Put sauce on noodles and then a layer of cottage cheese (3/4 cup), then sauce, noodles and cottage cheese. Place noodles on the top with nonfat cheese. Cook at 350° for 25 to 30 minutes and then enjoy!!!
Cook vegetables as directed on package. Mix soups and cheese. Pour over vegetables in casserole dish. Bake 30 minutes at 350°. Add onion rings. Cook 10 minutes more.
Grate beets and let drain, then mix with horseradish. Mix sugar and vinegar together. When sugar has dissolved, mix with beets and horseradish and add salt and pepper to taste. Set kielbasa slices on platter and use beets with horseradish as dip. Can also be used as condiment for ham.
Melt chocolate in microwave. Add peanut butter, then add chow mein noodles. Drop by teaspoon on wax paper and let stand an hour until cool. Makes a delicious candy for Christmas.
Brown sausage. Add vegetables and saute until tender. Add soup, seasonings and bouillon cubes dissolved in the hot water. Cover with foil. Add remaining ingredients and bake 1 1/2 hours at 325°.
In large skillet, heat 2 tablespoons oil. Add onion and chicken. Cook on medium-high until chicken turns white (5 to 8 minutes). Add tomatoes, beans, peppers and spices. Cook, covered, for 20 to 30 minutes. Pour over rice and top with 1 tablespoon sour cream. Serve with salad and/or bread. A real family favorite! Enjoy!
In bowl dissolve yeast in water. Measure flour by dip-level-pour method or by sifting. Stir sugar, half of flour and salt into yeast. Beat with spoon until smooth. Add egg and shortening. Beat in rest of flour until smooth. Scrape sides of bowl and cover with cloth. Let rise in warm place (85°) until double, about 30 minutes.
Beat eggs, flour, pepper and oregano. Gradually stir in milk. Grease oblong Pyrex dish. Place 1/2 cheese and cut 1/2 of pepperoni in small slices on bottom of dish. Add the rest of the cheese and pepperoni to egg mixture and stir. Pour into dish. Bake at 450° for 20 minutes.
Mix all ingredients together with hands and shape into 2 rolls. Wrap tightly with foil and refrigerate for 2 days. Now place in shallow pan. Prick holes in top of foil rolls to let steam escape. Bake 1/2 hour at 325°. Eat either hot or cold. May be frozen.
Drain liquid from clams. Add milk to make 1 cup. Add remaining ingredients and pour into greased casserole. Bake in moderate oven (375°) until firm, about 45 minutes. Serves 6.
Mix all veggies. Combine other ingredients and pour over vegetables. Cover and refrigerate overnight.
Grease a piece of aluminum foil to fit a cookie sheet. Bake the oats on a cookie sheet at 350° for 15 minutes.
Add and mix until well blended. Pour into 2 (8 or 9-inch) pans. Bake at 350° for 30 to 35 minutes.
Put half of ham, potatoes and onions in crock-pot. Sprinkle with salt and pepper. Add grated cheese. Repeat with remaining half. Spoon undiluted soup over all. Sprinkle with paprika. Cover and cook 8 to 10 hours on low or 4 hours on high.
In 2-quart casserole dish combine beans, soup and 1/2 can onions. Heat milk and Cheez Whiz until cheese is melted. Stir into bean mixture. Top with remaining onions. Bake at 350° until lightly browned.
Preheat oven to 500°. Dip pecans in egg whites, then roll in sugar and cinnamon mixture. Place on cookie sheet. When oven reaches 500°, turn it off and place pecans in oven. Stir often until oven is cool.
Cream together cream cheese and butter until smooth and light. Beat in lemon rind. Mix in separate bowl, flour and sugar. Stir in half of flour mixture to creamed mixture, blending well. Stir in remaining flour. Roll dough out onto a lightly floured board to 1/8-inch thickness. Cut into 2-inch rounds. Spoon 1/2 teaspoon of preserves in center of each round. Form a triangle by folding in 3 edges. Pinch edges gently. Bake at 375° for 12 to 14 minutes. Cool cookies and store in airtight tin.
Mix cream cheese and butter. Add vanilla to mix. Gradually add sugar. Blend until smooth. Add coconut. Put in refrigerator for 2 hours. Roll in cinnamon after forming small balls.
Chop apples and bananas. Slice and seed grapes or use seedless. Stir in pecans and mix well. Add Marshmallow Creme and mayonnaise to desired consistency. Chill for at least one hour.
Saute onions. Add potatoes, salt and pepper. Stir constantly with broth for 10 minutes or until starting to thicken. Add milk and stir with broccoli.
Preheat oven to 350°. Grease a 9 x 12 baking dish. Boil chicken nuggets in broth until done. Remove chicken and strain broth. Reserve 3 cups. In 4-quart saucepan, melt butter. Add flour, stirring until bubbling and foamy. Do not brown. Whisk in reserved broth. Add salt and pepper, stirring until smooth and thick. Remove from heat. Add mushrooms, peas and carrots and chopped eggs. Pour into casserole. Roll pastry to 14 x 11-inch rectangle. Place on top of casserole. Fold under excess pastry. Do not stretch pastry. Crimp edges with fork. Cut 6 (1-inch) slits in top of pastry. Brush top of pastry with egg mixture. Bake 35 minutes or until golden.
Blend cream cheese and 1/2 cup milk. Add remaining milk, pineapple and pudding. Beat 1 minute. Pour into bowl and chill.
Put all ingredients in a 9 x 13-inch cake pan. Bake at 375° for 1 1/2 hours or until liquid is gone. Serves 8. Foolproof recipe and absolutely delicious.
Dissolve gelatin in the hot water; chill in fridge until practically set. Beat in ice cream with beater. Fold in strawberries. Pour into prebaked pie crust. Chill until set.
Chop Oreo cookies in blender until it looks like dirt. It helps to do a few cookies at a time. Put into a large bowl; set aside. In a large bowl, cream together the butter, cream cheese and confectioners sugar. Set this aside. In a super large bowl, mix together the pudding, milk and Cool Whip. Mix until it gets a little thick. Mix the cream cheese and pudding mixtures together. Layer dirt mix first, then filling. Continue to layer until dirt is on the top layer. Let sit overnight, but not necessary.
Cook hamburger meat until done. "Do not drain." Add onion and cook until tender. Mix rest of ingredients (except bread crumbs) together. Put in large casserole bowl. Top with bread crumbs. Cook in 350° oven about 45 minutes or until hot all the way through. It can be made a day ahead and just reheated when you want to serve it.
Combine all ingredients and beat well. Spread in a greased 8-inch square pan. Bake at 350° for 25 minutes. Cool; frost.
Clean swamp cabbage and break into small pieces (only tender part of cabbage). Fry white bacon and reserve a little of the fat. Fry sausage and cut into small pieces. Put bacon and small amount of fat into pot. Add cabbage. Cover with water. Boil for few minutes. Add sausage, sugar, salt and pepper to taste.
Place chopped vegetables in bowl and cover with salad dressing to marinate overnight. When ready to serve, drain off any excess dressing from vegetables and add chicken. Gradually add mayonnaise until salad is of desired consistency. Season to taste with salt and paprika. Serve on lettuce leaves or on croissants.
Place squash, onion and green pepper in a vegetable steamer over boiling water. Cover and steam 10 to 12 minutes or until vegetables are crisp-tender.
Cut up all ingredients and cook in Dutch oven on low for 1 to 2 hours or until vegetables are done. Serve hot.
Cook macaroni according to package directions; drain. In a bowl, beat the eggs; stir in Cheddar cheese and macaroni. Spread onto a 14-inch pizza pan. Bake at 375° for 15 minutes.
Mix first four ingredients until smooth. Layer wafer, bananas and part of pudding mixture, ending with the pudding on top. Crush a few wafers and sprinkle on top. Keep refrigerated.
Put candies in the water and let them sit for awhile to partially dissolve. Heat the mixture to boiling. Add jello and applesauce. Chill.
Mix together first 5 ingredients and bring to boil. Pour mixture over flour and sugar. Mix well. Add to mixture the soda dissolved in buttermilk; add eggs and vanilla. Pour in 9 x 13-inch pan. Bake at 350° for 40 minutes.
Put fruit in greased 8 x 8-inch pan. If fruit is very juicy, mix 1 tablespoon cornstarch with each cup juice. Cream shortening and sugar. Mix in egg. Add flour and milk. Mix until smooth. Pour over fruit in pan. Bake in 375° oven for about 30 minutes.
Pour boiling water on gelatin in large bowl. Stir until gelatin is dissolved. Stir in vinegar, refrigerate until slightly thickened, about 1 hour.	Break up corned beef with fork. Stir corned beef and remaining ingredients except salad greens into gelatin mixture. Pour into 6 1/2 cup ring mold. Refrigerate until set, at least 2 hours. Salad can be stored in refrigerator up to 48 hours. Fifteen minutes before serving, unmold on salad greens. Makes 8 servings.
Dissolve jello in boiling water. Add milk, salad dressing, cottage cheese and grated carrot. (I use a blender and just blend in the order given.) Pour into a 1-quart mold. Sets quickly.
Dissolve jello in 1 cup boiling water; add strawberries, pineapple and nuts. Mix well. Let set until firm and spread with Cool Whip.
Mix ingredients in order given. Roll in hand to make small balls about 3/4 inch thick. Place on baking sheet and bake at 325° for about 30 minutes. Roll in confectioners sugar while hot. Repeat when cool. Yields 3 dozen.
Mix dry ingredients in a bowl; break in egg. Add milk and mix well. Add shortening and place in greased 10 or 12-inch cake pan. Spread with topping made by creaming together 2 tablespoons soft butter, 4 tablespoon sugar, 1 teaspoon cinnamon and 2 tablespoons flour. Dot with chopped nutmeats. Bake 25 minutes in oven at 350°. Cut in squares to serve.
Put bread cubes in bottom of a lightly greased 9 x 13-inch pan. Combine eggs and milk; beat together and add peppers and onions. Add salt and pepper and pour over pan contents. Sprinkle cheese and bacon on top. Refrigerate overnight. Bake at 350° for 1 hour.
Heat water to boiling. Slowly stir in soup mix. Cover and let simmer for 5 minutes. Add corn and milk, stirring constantly. Add pimento. Cook for 5 minutes over low heat, stirring often.
Mix. Cook pudding. Cool. Add peanut butter and sugar. Pour into a baked pie shell. Use Cool Whip or real whipped cream for topping.
Melt the margarine and brush the bottom of a 9-inch baking dish with some of the melted margarine. Put the bread, the parsley and the garlic in a blender or food processor and make crumbs. Put the crumbs in a small bowl with the rest of the margarine and lemon juice. Sprinkle the chicken with lite salt and pepper and place in the baking dish. Add the wine and bake for 5 minutes. Turn the chicken breasts and bake for another 5 minutes.
Mix sugar and mustard, line two sheet cake pans with foil. Lay bacon out, sprinkle with mixture and bake at 250° for 1 hour or more. Drain on paper towels, cut into bite-size pieces.
Mix to dissolve sugar. Spread on cooled (10 minutes) cheesecake. Bake an additional 5 minutes for topping to set. Watch carefully not to scorch or dry out. Cool to taste.