HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare beans according to package directions. In large pan, saute chopped onion in a little olive oil. Add beans, spaghetti sauce and basil. Simmer over low heat for 20 minutes. At this point, you can freeze the bean mixture for use later. In boiling, salted water, cook the ditalini. Drain over bowl, being sure to save the water. Combine bean mixture, macaroni and reserved water to make a soup as thick or soupy as you desire.
Cook the onion in the oil and butter in a heavy skillet until just beginning to brown. Stir in the vinegar and potatoes; pour in the boiling water. Cover skillet and simmer, stirring once or twice, until they are done, 20 to 30 minutes.
Mix the brown sugar and flour. Cut in shortening until get little beads. Reserve 1 cup for later. Stir in egg and vanilla. Stir coffee and soda together; add to egg and flour mixture. Mixture may be a little lumpy. Pour into a 13 x 9 x 2-inch pan. Sprinkle reserved cup of dry mix over batter. Bake at 350° for 20 to 30 minutes. After removing from oven, sprinkle with powdered sugar.
1. Combine apples, sugar, and mix well. Add oil, nuts, eggs, and vanilla. 2. Blend shifted flour, baking soda, cinnamon, and salt. Add to apple mix and blend. 3. Pour into greased and floured 9 x 13 pan. Bake at 350° for one hour.
Mix flour, sugar, milk and margarine well and pour into baking dish. Add fruit of your choice. Do not stir! Bake at 350° for approximately 45 minutes or until top of cobbler is brown.
Drain juice and remove bones from salmon. Crumble crackers and add with egg to salmon. Heat oil. Mix ingredients well and shape into cakes. Drop into hot oil and fry until golden brown on each side. Serves 4 to 6.
Brown and drain beef. Stir in tomatoes, onion, pinto beans, cheese and soup. Cook until cheese melts. Pour over half the bag of Doritos in baking dish. Bake at 320° for 20 minutes.
Put everything into large bowl. Mash, knead or beat with hands. Shape into walnut size balls. Butter bottom of glass. Place balls in ungreased cookie sheet. Dip glass in sugar and lightly mash balls to flatten. Re-dip glass in sugar each time. Bake at 350° for 10 minutes. Makes 3 1/2 dozen.
Bring water to a boil for a few seconds. Add peaches and simmer while making pastry. Line sides of baking dish with pastry. Pour in peach mixture. Cover top with pastry. Make a slash in center of pastry. Bake for 45 minutes. Serves 8.
Separate onion slices into rings. Saute in butter until tender. Mix crumbs together. Layer into casserole dish as follows: crumbs, onion, cheese, repeat layers. Mix soup and milk and pour over top. Bake at 350° for 1 hour.
Combine all ingredients in a crock-pot. Cover and cook on low for 3 to 4 hours. Serve hot. Makes 20 servings.
Brown meat and drain. Add Ragu sauce and seasonings; cook for 15 minutes. Cook spinach as directed. Cook macaroni and cheese according to directions. In a large bowl, mix spinach with macaroni and cheese. Beat the eggs and add to the mixture. Add oil and bread crumbs. Mix thoroughly. Spread in a 7 1/2 x 13 1/2-inch pan. Pour meat sauce over this and sprinkle lots of Parmesan cheese over all. Bake at 350° for 30 minutes in oven, uncovered. Let stand a few minutes before serving.
Cut off roots and tops of leeks. Slice and wash. In soup pot, saute leeks in oil and butter until limp. Add potatoes and chicken broth. Simmer 30 minutes or until potatoes are done.
Combine sugar and 6 cups of water in a large saucepan. Bring to a boil. Cool. Add fruit juices and bananas. Mix well. Freeze. When ready to use, place fruit mixture in punch bowl. Allow to soften slightly. Bread into slush. Add 7-Up. May tint with food coloring if desired. Yields 25 servings.
Slice Tater Tots thin, grate cheese and dice onion. Oil baking dish. Line with Tater Tots on bottom layer. Add cheese and onion. Repeat process until dish is full.
Rinse and cube the chicken breasts. Add water, taco seasoning, Cajun seasoning, honey, red pepper and cubed chicken to skillet. Bring contents to a boil; reduce to simmer. Cook for 30 minutes, until sauce is slightly thickened.
Peel and brown onions in bacon drippings. Remove to a separate dish. Saute beef	when brown and sprinkle flour over it. Add salt, pepper,	marjoram and thyme. Add bouillon and wine. Stir gently. Cover and simmer slowly in 275° oven for 3 1/2 hours (just barely bubbling occasionally). After this return onions and mushrooms, sliced and cooked. Stir and cook 3/4 hour longer, covered. This makes thick brown sauce (add more bouillon if it's too dry as it cooks).
*Beans: Large limas, baby limas, navy, lentils, split peas, pinto, kidney, black-eyed peas.
In a large mixing bowl (or in Quick Shake), combine flour, baking powder and salt. Add in eggs and milk. Mix together and let stand a few minutes. Cook in hot oil until brown on both sides. Drain. Sprinkle with powdered sugar. Enjoy!
Blend fruit juices and bananas. Make a syrup of sugar and water. Boil 5 minutes and cool. Add fruit mixture to syrup. Freeze half of this mixture.
Mix all ingredients together. Pour into 2 unbaked pie shells. Bake at 300° until done, about 50 to 60 minutes.
Prepare Kraft Dinner as directed. Saute mushrooms and onions in margarine. Combine all ingredients; mix well and place in a 10 x 6-inch baking dish. Bake at 350° for 20 minutes.
Wash beans 3 times. Soak overnight with dry ingredients. Add salt pork. Bake in a 325° oven for 8 hours. Add water as necessary.
Cut cantaloupe into 4 equal parts. Scoop out seeds and remove skins. Season with salt and pepper; set aside. Cut avocado in half and carefully remove pit. Peel and slice each half into 4 equal pieces. Immediately brush with lemon juice to prevent browning.
Cook chicken in water and 2 teaspoon salt and m.s.g.; simmer for about 1 1/2 hours. Cool, then cut chicken into large bite size pieces. Combine flour, onion powder, garlic powder, celery salt, pepper and 1/2 teaspoon salt with 1/2 cup chicken broth and poultry seasoning. Mix until smooth. Heat 3 cups chicken broth to boiling; add flour mixture. Stir and cook over medium heat until smooth and thickened; add chicken and blend well. Place in a 9 x 13-inch pan. Dot with margarine and cover with a biscuit crust. Make slits in crust and bake at 375° until browned (approximately 20 minutes).
Heat oven to 375°. In small saucepan, melt margarine. Coat bottom and sides of an ungreased Bundt pan with 2 tablespoons melted margarine. Sprinkle 3 tablespoons nuts in pan. Add brown sugar and water to remaining margarine and heat to boil. Remove from heat. Separate biscuit dough. Shape into balls. Place half of dough in bottom of pan and pour half of sauce over balls. Repeat biscuits and sauce. Bake at 375° for 20 minutes. Invert immediately onto plate.
Layer in order: lettuce, green onion, celery, green pepper, frozen peas, hard-boiled eggs, bacon bits, 1 1/2 to 2 cups mayonnaise and Cheddar cheese. Seal with Saran Wrap and let stand overnight in fridge.
Combine cider, cloves, cinnamon sticks, thinly peeled rind of 4 lemons, 2 lemons, peeled and thinly sliced, and the nutmeg. Cover and heat to boiling. Reduce heat and simmer for about 15 minutes. Allow to cool; then strain. Discard spices. Chill overnight in refrigerator to allow flavors to blend. Heat when ready to serve. Yields 8 to 10 servings.
Dissolve yeast in potato water. Add sugar, salt, margarine and egg. Stir with dough hook in mixer. Add enough flour to make thick enough to knead. Add raisins. Turn onto floured board and knead for 5 minutes. Divide in half and roll each half to 1-inch thick circle. Place in greased pie pan. Cover loosely with plastic wrap and let rise in refrigerator.
Fry ground meat. Add chopped onion and green pepper. Cook until onion is transparent. Add tomato sauce, water, salt, pepper and chili powder. Bring to boil and add rice. Lower heat and cover. Cook 15 to 20 minutes.
Mix all ingredients together, except onion. Chill with whole onion in container at least overnight. Can keep one month.
Cream together the powdered sugar and margarine. Add egg, salt and vanilla. Mix well until light and fluffy. Spread this on the 2 crusts. Chill.
Cover chicken with water and cook until tender. Bone and cut into pieces. Cook noodles in the chicken broth until done.
In a large bowl, combine tuna, green beans, tomatoes, onions and capers. Set aside. In a small bowl, whisk together red wine and balsamic vinegars, olive oil and thyme. Add to the tuna mixture along with the arugula, watercress or spinach. Toss gently. Makes 2 servings as a main course or 4 servings as an appetizer.
Drain beans. Keep about 1/2 of the liquid. Combine with soup and add beans. Heat at 350° for 20 minutes. When bubbly, cover with onions. Return to oven and brown about 10 minutes more. Serves 8 to 10.
Heat oil in deep non-stick skillet with lid. Add onion and beef, raise heat to high; cook until brown (5 minutes). Add pepper as chopped. Stir in garlic. Add chicken broth, spaghetti sauce and macaroni. Stir until well mixed. Cover and bring to boil. Reduce heat to medium and continue to cook at moderate boil until macaroni is done (about 10 minutes for al dente). Serve at once with parmesan cheese.
Preheat oven to 350°. In large bowl, cream together shortening and sugar; add eggs. Beat well. Add dry ingredients and stir until mixed. Stir in bananas and nuts, mixing well.
Mix all together and pour onto 2 ungreased cookie sheets. Cut into 64 cookie bars or pour into a 9 x 13-inch greased pan and bake at 325° for 20 to 25 minutes. Can frost with powdered sugar icing while still warm. Anyone who likes gingerbread will love this recipe.
Mix butter with cake mix. Add eggs and vanilla. Mix well and spread in a 9 x 13-inch pan that has been greased and floured.
Crush 12 crackers and put in casserole dish. Add cooked squash with onions, cheese, eggs, milk, salt and pepper. Crumble remaining 6 crackers on top. Dot with margarine. Bake until brown.
Sift flour, salt and spices together and set aside. In a large bowl, beat together oil, sugar and eggs; add vanilla. Add dry ingredients; add buttermilk, soda, prunes and nuts. Pour into ungreased 9-inch tube pan. Bake at 350° for 1 hour. About 15 minutes before cake is done, prepare glaze. Pour hot glaze immediately over cake in pan. When cool, remove.
Melt margarine; blend in flour. Brown, then add broth, milk and water mixed together. Cook and stir until thick. Add salt, rice, chicken and vegetables. Pour in 11 x 18-inch glass pan. Bake at 350° for 30 to 40 minutes.
Mix the first 5 ingredients; add remaining ingredients except Kisses. Roll into balls and roll in sugar. Bake at 375° for approximately 10 minutes. Remove from oven and place a chocolate Kiss on top of each cookie, pressing lightly into cookie. Let cookies stand for 5 to 10 minutes, then remove from pan.
Combine both cans of pineapple in a large bowl, including undiluted liquid. Sprinkle pudding on top and do not mix. Let sit for 3 minutes. Fold in Cool Whip, coconut and nuts. Pour into graham cracker pie crust and refrigerate for 3 hours.
In Dutch oven, heat oil. Add onion. Saute over medium heat for 3 minutes. Add water and chicken broth. Heat and stir until dissolved. Gradually add noodles and pepper. Cook, uncovered, 3 minutes. Stir. Add broccoli and garlic powder. Cook 4 minutes. Add milk and cheese; continue to cook until cheese is melted, stirring constantly. Makes 12 cups.
Drain noodles for at least one hour. Chill after pouring dressing over noodles. Dice up the vegetables. Remove noodles from fridge and add all remaining ingredients. Chill overnight.
Dissolve yeast in warm water in large bowl. Add remaining ingredients and mix thoroughly. Cover and let stand 8 hr or overnight on kitchen counter. In morning turn out onto flour board and knead lightly. Roll 1/2 thick and cut into rolls, place rolls on greased cookie sheet. Let rise 4-6 hrs. Pre heat oven to 400° bake rolls 10-12 min.
Roast chicken and cut into cubes. Add celery and mandarin oranges. Mix with mayonnaise. Serve on leaf lettuce. Sprinkle with cashew nuts and crumbled fried bacon.
Break egg into microproof bowl. Add milk, shredded cheese and seasonings; blend together. Cover with waxed paper. Cook in microwave oven at power level 6 for 1 minute. Stir egg. Cook in microwave oven at power level 6 for 1 1/2 additional minutes. Stir egg, let sit for 2 minutes, then serve.
Mix all ingredients together. Cook in double boiler until thick, stirring constantly. Remove from pan. Add 2 teaspoons of prepared mustard. Pour over potato salad while both potatoes and dressing are hot. Mix well. If more dressing is needed, add more Miracle Whip.
Mix together oil, sugar, eggs and vanilla. Stir in the combined dry ingredients. Fold in apples and nuts. Bake in greased tube pan at 350° for 1 to 1 1/2 hours.
Remove shells from eggs. and combine with all other ingredients. Add to cooled macaroni and mix well. Better if made the day before.
In a large saucepan, combine the potatoes, water, onion, garlic, salt and pepper, bring to a boil over medium heat. Reduce heat, cover and simmer for 15-20 minutes or until potatoes are tender. (Do not drain). Mash potatoes in liquid almost smooth. Add remaining ingredients; cook and stir until the cheese is melted.
Place sliced apples in 8-inch square glass pan. Blend remaining ingredients until mixture is crumbly. Spread over apples. Bake in microwave for 7 minutes on medium-high. (Or bake in oven, pre-heated to 375° for 30 to 35 minutes.) Serve warm with ice cream or cream topping. Yummy! Makes 6 servings.
Combine first 5 ingredients in jar. Shake vigorously. In a large bowl, combine cauliflower, onion rings and olives. Pour dressing over vegetables. Cover; marinate several hours in refrigerator, turning occasionally. Toss with cheese and lettuce just before serving. Makes 6 to 8 servings (about 10 cups).
Mix flour, shortening, salt and water. Roll out flat and press in pie pan. Makes about 2 pie crusts.
Preheat oven to 350°. In 9 x 13-inch baking pan, melt margarine in oven. Sprinkle graham cracker crumbs over margarine and pour Eagle Brand evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cut into bars. Store loosely covered at room temperature.
Pour pie fillings, sugar and water mixture into greased Pyrex dish. Spread "prepared" cake mixture on top. Cut up the butter over that. Sprinkle nuts on top. Cook at 300° for about 1 hour.
In medium size bowl, combine ground beef, rice, onion, garlic, basil, salt and pepper. Form into 1 1/2-inch balls. In a 4-quart pressure cooker pan, combine soup and water. Heat to boiling over medium-high heat. Add meatballs to soup mixture. Cover and heat to 15 pounds pressure. Cook meatballs 10 minutes. Remove from heat and allow pressure to reduce gradually. When pressure is completely reduced, remove lid and serve meatballs immediately.
Mix well and pour into tube pan. Bake 45 minutes at 350°; grease pans well.
Combine cabbage, carrot, onion, celery, green pepper and tomato juice. Cook until almost done. Add bouillon cubes and lemon juice and cook until vegetables are done. Add mushrooms, green beans and sweetener.
Pour 1 cup of oil into a large pan. Add shredded cabbage, onions and carrots; simmer. Add 2 cups of water and stir; add soy sauce. Cook down until wilty. Salt and pepper vegetables. Add chopped or whole small shrimp. Mix 3 tablespoons cornstarch with water and add to vegetables. Cook until shrimp are tender; let cool. Roll in wrappers. Seal with beaten egg. Place on greased pan, not touching; freeze. Wrap individually in plastic wrap. Remove from freezer when needed and fry in small amount of oil until brown.
Brown hamburger, drain. Fry tortillas lightly in hot oil. Dip into enchilada and tomato sauce (mixed together). Place meat, onions and olives on tortillas, sprinkle with cheese. Roll and place in oiled baking dish, seam side down. Pour remaining sauce on top. Bake in 350° oven until bubbly (about 15 to 20 minutes). Sprinkle with grated cheese and serve immediately. Garnish each enchilada with shredded lettuce and hard cooked egg, if desired.
Mix flour and sugar together well. Add cream. Mix well. Cook on medium heat or in microwave and butter. Pour into 9-inch pie shell. Cool. May sprinkle top with cinnamon, if desired. Good with fresh rhubarb added to pudding when being cooked, about 1 cup.
Combine oleo, peanut butter and sugar; beat until fluffy. Add egg and vanilla; beat well. Sift together flour, baking soda and salt; gradually add to creamed mixture and mix thoroughly. Shape dough into 1-inch balls. Place on ungreased baking sheets. Press center of each ball with thumb. Bake at 375° for 7 minutes. Press candy star into center of each cookie; continue baking 2 to 3 minutes, or until lightly browned. Cool on rack.
Wash spinach thoroughly and cook in very little water (1 cup) for 5 minutes. Drain well and chop. Mix spinach with all ingredients except oil and set aside for 1/2 hour giving matzo meal time to absorb. Form in round balls, press between palms and fry. When patties are all fried, put in pan and cover over very low flame for 15 minutes with chicken stock.
Warm pineapple juice and mix with cream cheese. Add Miracle Whip. Mix with other ingredients. Add Cool Whip last. Refrigerate.
Mix all ingredients. Refrigerate, covered, for 3 days. Stir well once daily.
Mix margarine, sugar and pecans together and pour into unbaked pie shell. Bake at 400° until pie shell is golden brown and praline mixture is bubbly. Remove from oven and set aside to cool. Add butterscotch pie filling to milk and mix until thick. Fold in Cool Whip and pour into cooled pie shell. Refrigerate for 2 to 3 hours. Serve with more Cool Whip on top if desired.
Combine ingredients in mixer. Mix for 5 minutes. Put paper cups in muffin pan. Place vanilla wafer in bottom of cup. Fill 3/4 full with filling. Bake at 300° for 15 minutes. Cool and top with pie filling.
Pour cherry pie filling into graham cracker crust. Mix cream cheese, sugar and Cool Whip and spread over cherries. Refrigerate.
Sift flour, baking powder and salt into medium bowl. Cut in butter or margarine with pastry blender until mixture is crumbly. Add cheese. Toss until well blended. Sprinkle water over mixture and mix lightly with fork until pastry holds together and leaves the side of the bowl clean. Roll on a floured surface into a 12x10-inch rectangle. Cut in half lengthwise; then cut each half cross wise into 1/2 inch strips. Lift strips one at a time, twist and place 1-inch apart on ungreased cookie sheet. Bake at 425° for 10 minutes or until lightly golden. Cool before serving. Makes 4 dozen.
Blend cream cheese and milk. Add remaining ingredients and mix well. Place in chafing dish over hot water. Cover and heat. Top dip with chopped, toasted almonds.
Wash cauliflower and broccoli; break into small pieces. Put vegetables in bowl. Combine other ingredients, except bacon, and pour on vegetables. Toss gently. Garnish with bacon. Chill several hours. Serve cold.
Take cube steak, pour Worcestershire sauce over while tenderizing with a fork. After meat is tenderized, roll in flour and place in crock-pot. Add soup and milk. Use flour to thicken to desired consistency. Salt and pepper to taste. Start on low before you go to work and will be done when you get home.
Soak cucumbers overnight in clear water; drain. Pack in jar with dill, pepper and garlic. Bring to a boil salt, turmeric powder, alum, vinegar and water. Pour over cucumbers and seal.
The pie shell may be prepared while the condensed milk is cooking. Put the unopened can of milk into a large enough saucepan to be able to cover it entirely with water, leaving a good inch of water over the top of the can. Start with lukewarm water, with the can in the water, and bring to a slow boil. Maintain a gentle boil for two hours. Warning: Do not let the water boil down to the level of the can or boil out of the pot! Since the can is sealed, if the water level falls, the contents of the can will be heated enough to cause it to explode if this happens. However, as long as the can is covered by water, the temperature will go no higher than the boiling water which is 212°.
At time of serving, mix Cheerwine and pineapple juice. Add ginger ale and sherbet to taste.
In blender or food processor, combine all ingredients. Process until smooth. Makes 2 (8 oz) servings.
Cream the cream cheese with cherry juice. Add cherries, pineapple and marshmallows. Stir in whipped cream. Refrigerate.
Remove mushroom stems and chop. Combine chopped stems, cheese, margarine and onions. Fill mushroom caps with the mixture. Broil 2 or 3 minutes or until top of filling is lightly brown. Serve hot.
Finely chop ham. Remove rolls intact from package and slice in half. Mix next 5 ingredients together. Spread butter mixture on both top portion and bottom portion of rolls. Sprinkle bottom portion of rolls with chopped ham and top with cheese. Place top layer of rolls on top of ham and cheese layer. Bake at 350° for 15 minutes. Cut or pull rolls apart and serve warm.
Let frozen bread dough thaw until pliable (overnight in refrigerator is an easy way). Combine all remaining ingredients. Cut loaf of bread dough into 8 equal slices. Using a little flour on board and rolling pin, pat and roll dough into 5-inch circles. Place filling in strip lengthwise down center of dough circles. Pull dough edges up and pinch together to form a ridge across top. Place, smooth side down, on a greased baking sheet. Prick several times with fork to vent for steam. Bake in 375° oven for 35 minutes or until well browned. Makes 8.
Dissolve gelatin in 1/2 of soda. Heat the remaining soda slightly. Add to softened gelatin. Pour into a square pan. Chill in refrigerator. Cut into squares.
In a medium bowl, mix the cream cheese and butter until smooth. Add milk, salt, pepper, onion, chives and mushrooms. Stir in chicken. Mix well and set aside.
Brown hamburger. Add taco seasoning and kidney beans. While this cooks, chop lettuce and tomatoes and grate cheese. In chip bag, crush chips. Right before eating, mix burger mixture, chopped vegetable mixture, crushed chips and Thousand Island dressing.
Cream together first three ingredients. Add eggs one at a time. Add flour and milk. Alternate, starting and ending with flour. Add vanilla and lemon flavoring. Bake at 300° for 1 hour and 30 minutes. Makes a very delicious crusty cake. Take out of pan as soon as done. Preheat oven and don't look at it until almost done.
Mix dry ingredients, milk and yeast. Knead, roll out and cut like biscuits. Let rise 5 minutes. Bake at 475° (watch for your own choice of brownish coloring) about 12 to 15 minutes. Dough can be refrigerated and pinched off at each meal. Let stand (rise) 5 or 10 minutes.
Heat oven to 350°. Brown meat, onion and garlic. Add seasonings and tomato sauce. In a 2-quart casserole, alternate 3 layers of tortillas, meat sauce and 1 1/2 cups of cheese. Sprinkle remaining cheese on top. Pour 1/8 cup water at each edge of pan. Cook at 350° for 30 to 35 minutes (or in microwave for 10 to 11 minutes). Let stand for 5 to 10 minutes before serving. Serves 6.
Soften yeast in water and let stand 10 minutes. Combine in large bowl, cottage cheese, butter, a mixture of sugar, salt and soda, onion, dill seed, egg and softened yeast. Beat well to blend. Add flour gradually, beating well after each addition. Cover and let rise in warm place until doubled in size, about 1 hour.
Brown garlic lightly in olive oil in saucepot. Add tomatoes, onions and your preferred blend of seasonings. Simmer several hours, adding water as needed. Add beans. Cook 1 more hour. Cook ditalini al dente. Partly drain. Add to rest just before serving.
De-crust and cube bread. Saute bread in margarine. Mix in bowl the eggs, sugar and flour. Stir in pineapple. Top with bread crumbs and bake at 350° for 30 minutes.
Boil zucchini until tender; drain. Brown onion and carrots in frypan with butter. Combine zucchini, carrots, onion, stuffing and hamburger and stir well. Mix sour cream and soup well and mix with the rest. Bake at 350° for 30 to 40 minutes.