HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash beans. Add 1 1/2 quarts water. Bring to boil. Simmer 2 minutes. Remove from heat and let stand 1 hour. Transfer to crock-pot. Add remaining ingredients. Cover and bake at 300° for 5 to 6 hours. Check every 2 hours and add more liquid when needed.
Spread frozen peas on paper towel. Thaw and dry. Place first five ingredients in large container. Combine rest and spread over top of salad. Refrigerate overnight, covered with damp cloth, just before serving.
Melt butter on low heat. Add remaining ingredients and blend. Pour into 8-inch pie pan that has been floured and lined. Bake at 350° for 25 minutes. Cool slightly. Remove paper lining. Serve with vanilla ice cream or whipped cream. Can freeze.
Flatten hamburger meat in baking pan all around. Spread the vegetables on top of meat. Put mushroom soup on vegetables; spread out the Tater Tots. Cook at 375° for 35 to 45 minutes.
Preheat oven to 375°. In a large frying pan, brown ground beef and onions; drain. Stir in barbecue sauce; simmer. To prepare crust, separate crescent dough into 2 large rectangles. Place in ungreased 13 x 9-inch pan. Press over and up 1 inch on sides to form crust. Seal perforations. Spread hot meat mixture over dough and sprinkle with cheese. Bake at 375° for 15 to 20 minutes. Refrigerate any leftovers. Serves 4 to 6.
Cut pocket in each side of chicken breast. Fold ham around cheese and stuff in chicken pocket. Melt oleo in pie plate. Mix crumbs, salt and pepper and paprika on second pie plate. Roll chicken in oleo then in crumbs. Bake in buttered dish at 400° for approximately 40 minutes.
Saute onion in 4 tablespoons of butter until soft, but not brown. Add flour and stir over moderate heat for 2 minutes. Gradually add chicken broth, whisking until smooth. Add potatoes and seasoning and simmer, uncovered, until potatoes are almost tender.
Mix all ingredients together well. Bake 1 hour at 350° in greased casserole or loaf pan. Serve with gravy or plain. May be used sliced cold for sandwiches. Serves 6.
Combine first 4 ingredients in bowl, mixing well. Mix in taco shells and cheese. Shape into loaf in shallow baking pan. Bake at 350° for 45 to 50 minutes or until cooked through.
Preheat oven to 325°. Cut off wing tips and wrap and freeze for stock/broth. Cut chicken wings into two pieces, separating them at the joint. Put the 36 parts in each of 2 large shallow roasting pans. Combine the soy sauce and the sugars and pour the mixture over the chicken. Bake for 30 minutes. Remove from the oven and turn each piece. Return pans to the oven for 30 minutes. Turn the wings again and cook for about 20 minutes longer or until mahogany colored and very tender. Transfer wings to a large, warm platter and garnish with a bouquet of parsley.
Crush pecans or other nuts and pretzels. Melt caramels with water. Add all together; mix well. Make into small balls.
Melt cheese. Brown hamburger and sausage; drain. Add to cheese. Add salsa. Serve warm with corn chips.
Mix together oleo, sugar, peanut butter and Rice Krispies. Pat together. Pat mixture into a 9 x 13-inch pan. Have your mom melt the chocolate chips for you in a pan or the microwave and pour those melted chips over the mixture. Let it cool and cut into bars. Keep it in the fridge.
Combine all ingredients with a mixer. Mix thoroughly. Pour in a greased and floured 12 x 15-inch pan. Bake for 20 to 25 minutes at 350°.
Crush crackers. Add melted oleo and sugar. Mix and save 1/2 cup. Pat the rest in a 9 x 13-inch pan. Mix instant pudding and milk. Add softened ice cream. Mix and pour on crumbs. Chill 1/2 hour. Spread Cool Whip on top. Sprinkle with 1/2 cup crumbs.
Brown chops in oil. Add salsa and chillies. Cook over low heat. Cover and simmer for 1 hour.
Melt margarine. Add all other ingredients. Stir and bake in covered casserole for 1 hour in 350° oven. Can microwave for 18 minutes instead. Serves 4.
Preheat oven to 350°. Cook mostaccioli according to directions; drain. Cook ground beef until almost done. Add onions and green pepper; finish cooking until no pink remains. Stir in seasonings, spaghetti sauce and soup. Mix well. Combine mostaccioli, meat sauce and 1 1/2 cups of the Mozzarella cheese. Place in a 9 x 13 baking dish and cover. Bake 35 minutes. Uncover and sprinkle remaining cheese on top. Bake, uncovered, 10 minutes or until cheese melts.
Shred cabbage. Finely chop pepper, pimento and onions. Boil together 1 minute: salad oil, vinegar, sugar, celery seed, salt and pepper. Pour over vegetables. Mix well. Refrigerate at least 2 hours. Keeps up to two weeks. Gets better daily. Can substitute fresh red sweet pepper for pimiento.
Brown beef in skillet and drain. Start layering ingredients in casserole dish. Start with shredded cabbage, then beef, salt, onion, then Hunt's special sauce. Keep layering until you reach top of dish. Be sure Hunt's special sauce is on top. Pour water in. Bake at 350° for 1 hour.
Mix in pan the soups, milk and Cheez Whiz. Heat until cheese is melted. Add broccoli, rice and onion. Bake at 350° for 45 minutes.
Dump all in a bowl; mix well. Bake in a 350° oven for about 35 to 40 minutes; leave in pan.
Grease and flour Bundt pan or angel food pan. Place frozen rolls in pan. Mix brown sugar and pudding mix and sprinkle over rolls. Mix granulated sugar and cinnamon; sprinkle over pudding layer. Spread pecans over this and pour melted butter over all. Let set, uncovered, overnight on countertop. Next morning, bake at 350° for 30 minutes. Let set in pan 15 minutes and then slice or pull apart to serve.
Rub butter in bottom of pan. Put rice, chicken, onions, celery and green peppers in pan. Add soup and water. Bake at 350° for 1 hour.
Mix all together thoroughly. Put in a greased 9 x 9-inch casserole dish. Bake in 350° oven for 30 to 35 minutes.
Work all together. Makes 2 rolls. Sprinkle wax paper with paprika. Roll up and store in refrigerator.
Mix all ingredients in ice cream bucket or large container. Store in freezer for 24 hours before serving. Scoop out about 3/4 serving per glass, filling the remainder of the glass with white soda. Garnish with a stem cherry.
Combine sugar, salt and cornstarch and mix well. Add orange juice and butter. Cook in top of double boiler 5 minutes or until thick. Pour over heated drained beets.
Mix ingredients together and sprinkle in jello. (Any flavor can be used depending on color desired.) Mix well.
Sprinkle celery, garlic, and onion salts on brisket. Rub on liquid smoke. Cover and refrigerate overnight. Next day, pour off juice. Salt and pepper to taste and sprinkle with worcestershire sauce. Bake covered for 3 hours at 275°. Drain juice, cover with barbecue sauce and bake an additional hour at 250°. Slice and serve.
In a large pan, brown meat. Add onion and garlic. Add water and cover. Simmer 1 hour. Add remaining ingredients and cook until tender.
Dissolve yeast in 1/4 cup warm water and add sugar. Separately beat eggs and 1 cup warm water. Then add oil and salt. Add this to the yeast mixture and gradually add the flour. This will be sticky. That's okay. Let stand overnight with waxed paper or paper towel covering it. Use a large bowl as it will grow. Before Sunday School, pat out the dough and cut with a biscuit cutter. Place cutouts on a greased cookie sheet and let stand until after church. Bake at 375° for 10 minutes or until brown.
Mix all together. Place bacon on top. Bake at 350° for 1 hour.
Boil together for 5 minutes, all ingredients except carrots. Pour over carrots. Green peppers may be added for extra color and flavor. Can be served hot or cold and keeps well in refrigerator for several days. Best if made day ahead.
Combine milk, pineapple, Cool Whip and pecans. Add lemon juice and mix thoroughly. Pour into pie shells and chill until set. Garnish each slice with a cherry.
Layer 1: 1 can bean dip and 1 can refried beans. Mix and spread into large round platter.
Preheat oven to 300°. Combine crumbs, cocoa, sugar and margarine; press firmly on bottom of 13 x 9-inch baking pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and vanilla, mix well. Pour half the batter evenly over crust. Stir melted chocolate into remaining batter; spoon over vanilla batter. With table knife gently swirl through batter to marble. Bake 45 to 50 minutes. Cool and chill. Cut into bars.
Mix all ingredients except butter. Pour into baking dish, sprayed with Pam. Put butter on top and bake at 350° for 1 hour.
Mix flour, melted margarine and nuts. Spread in bottom of dish. Bake at 375° for 15 minutes. Cool.
Break crackers into 1/4 of each cracker and place on a cookie sheet with sides. Sprinkle each cracker with broken pecan pieces. Set aside. Mix oleo, butter and sugar in a boiler. Cook over medium heat, stirring constantly. After mix boils, let boil for 1 1/2 minutes. Spoon butter mixture over the crackers and pecans. Bake at 400° for 8 minutes. Place each little cracker on waxed paper and let cool. Do not let crackers touch.
Bring all ingredients to boiling in a large saucepan. Simmer covered for 30 minutes. Remove spices. Serve hot. Garnish with slices of unpared red apples. Makes 2 quarts.
Heat oven to 350°. Microwave chocolate and margarine in a large microwavable bowl on High for 2 minutes or until margarine is melted. Stir until chocolate is melted. Stir sugar into melted chocolate mixture. Add eggs and vanilla and mix until well blended. Stir in flour and nuts. Spread into a greased 8-inch square pan. Bake for 30 minutes or until a toothpick inserted in the center comes out with fudgy crumbs. Do not overbake! Cool in pan; cut into squares.
Brown meat and onion in a large skillet over medium-high heat; pour off fat. Add all other ingredients, except buns, mixing well. Reduce heat and simmer 20 to 30 minutes, uncovered.
Mix together first four ingredients. Place pie crust in deep pie pan and add mixture. Cover with Cheddar cheese slices. Place another pie crust on top. Seal and make slits in top crust. Bake for 10 minutes at 400° and for 35 minutes at 325°.
Cook bacon, reserving drippings. Crumble bacon. Beat cream cheese and Miracle Whip to spreading consistency. Stir in olives and crumbled bacon. Add spices and refrigerate. Can be used as open face sandwiches for a party. It is very colorful for any occasion.
In a large pot, over medium heat, add the olive oil. When the oil is hot, add the onions and saute for 2 minutes. Season with salt and pepper. Add the sausage and continue to saute to 2 minutes. Stir in the garlic and herbs. Add the potatoes and stock. Bring the liquid to a boil and reduce to a simmer, simmering for 30 minutes. Add chopped parsley and season with salt and pepper.
Grease and flour 9 x 13-inch baking dish. Preheat oven to 350°. Cover the bottom of dish with the marshmallows.
Mix the cream cheese, eggs, sugar and vanilla with electric mixer until smooth. Place the mixture on top of vanilla wafer in baking cups. Bake for 12 minutes at 350°; top with pie filling. Yields approximately 3 dozen.
Saute onions in oil until tender. Add caraway seed, marjoram, salt and paprika moistened with vinegar. Mix with onions. Pour in wine. Cover tightly and simmer for 2 to 2 1/2 hours, or until meat is tender. If necessary, add water sparingly during cooking. Serve with noodles. Makes 6 servings.
Bake potatoes at 350° until done, if they were bought whole. Use potato masher to mash the potatoes. (This is to free the potatoes from strings and etc., remove the large strings.) Melt the margarine, mix in the potato and canned milk. Beat eggs and add to the mixture. Add lemon juice and sugar. Split the batter into 1/2. Add each separate spice into each different batter and fill the pie shells. Bake at 350° for 50 to 60 minutes or until done.
Place chicken in a single layer in a 13 x 9 x 2-inch baking pan. Sprinkle with pepper. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until chicken is tender. Serve over egg noodles if desired. Yield: 4 to 6 servings.
Drain and mix all ingredients well with pudding. Let set in refrigerator 30 minutes before serving.
Melt and blend sugar, vegetable oil and chocolate. Add in order: eggs (one at a time), vanilla, flour, baking powder and salt. Chill mixture 3 hours/overnight. Roll balls into powdered sugar. Place 2-inches apart. Bake 10 to 12 minutes in 350° oven. Cool, eat and enjoy.
Cream butter and sugar. Add beaten eggs; cream bananas until fluffy and add. Add sugar mixture alternating with dry ingredients. Add chopped nuts and pour into greased loaf pan; bake at 350° for 1 hour.
Melt margarine, mix with sugar. Add flour and milk. Put in dish and place peaches on top. Bake 1 hour at 350°.
Mix all ingredients together. Pour into a large 9-inch pie plate (makes its own crust). Bake at 350° for 30 minutes.
Mix eggs, sugar, oil and vanilla together. Then add the rest of the ingredients. Pour into 2 greased loaf pans. Bake at 350° for 45 to 50 minutes.
In mixing bowl mix, cream cheese and sugar, beat with electric mixer on high until blended. Gently stir in cool whip.
Peel tomatoes. Mash 3 cups. Follow Sure-Jel recipe for making jelly.
Pour beans into a greased casserole. Combine sugar, mustard and catsup. Stir mixture into beans. Slightly bake bacon in oven or microwave to remove some of grease. Cut bacon in pieces and place over beans. Bake in a 350° oven for 45 minutes.
Mix flour, oleo and brown sugar and press into a 9 x 13-inch pan. Add apples, sugar and cinnamon. Bake at 375° for 45 minutes. Prepare instant pudding and pour over hot bars. Top with whipped cream or Cool Whip.
Brown turkey or beef in large pot. Add all ingredients except parsley; when adding whole tomatoes, break them up with a big spoon. Do not puree. Bring to a boil; reduce to a simmer, covered, for 1 hour. Serve with fresh bread.
Cook onion in butter until tender. Stir in flour; add milk. Cook, stirring constantly until mixture thickens. Add 1 1/2 cups cheese, stirring until melted. Arrange half the potatoes evenly in a baking dish. Top with half of franks and half of spinach and sauce. Repeat. Cover and bake at 350° for 45 to 50 minutes. Top with remaining cheese and bake uncovered until cheese melts. Makes 6 servings.
Beat egg, sugar, sour cream and oil until blended. Combine dry ingredients (flour, soda and salt). Add to other ingredients and beat until blended. Stir in blueberries and scrape sides with spatula combining all ingredients. Spoon into 12 greased muffin pans or muffin cups. Fill 2/3 full. Bake at 400° for 15 to 20 minutes.
Saute onion and bell pepper in small amount of Crisco. Add tomatoes and cook to a thick paste. In a boiler mix flour with enough milk to make a paste. Add mushroom soup and cheese and cook until thick. Add English peas. Add the two mixtures together. Pour into casserole dish. Top with buttered bread crumbs. Bake until crumbs are browned.
Crust Layer: Blend together flour and oleo. Add chopped pecans. Put mixture into bottom of 9 x 13-inch pan. Bake 15 minutes at 350°. Let cool.
Cover strawberries with water and bring almost to a boil. (Scald for about 2 minutes.) Drain berries and return to pan. Add 4 cups sugar; boil 3 or 4 minutes. Remove from heat. When mixture stops bubbling, add 2 more cups sugar. Boil 7 to 10 minutes. Spread on tray or in shallow pan. Cool overnight. Put in jars.
Blend oleo, flour and baking powder as for pie dough; add sour cream and milk. Work with hands until smooth. Refrigerate overnight. Roll and cut into squares, add filling and fold 2 opposite corners to meet each other. Brush with egg white. Bake at 375° for 20 minutes or until brown.
Soak beans. Place in roaster with enough water to cover plus 1 inch over. Cook until almost tender, about 2 hours. Meanwhile, brown meat and onion in oil. Add this and all other ingredients to beans and return to oven for 1 hour.
Caramelize 1 cup sugar in a frying pan, then pour into large pot with remaining 2 cups of sugar, butter and milk. Cook until mixture forms a soft ball in water. Remove from heat and add vanilla and chopped pecans. Beat until mixture looks like fudge. Pour out on buttered surface and cool. Cut into desired size.
Bring margarine and brown sugar to a boil. Boil a few minutes. Add pecans. Place graham crackers on a cookie sheet covered with aluminum foil sprayed with Pam. Pour pecan mixture over graham crackers. Bake at 350° for 10 minutes.
Cream shortening, sugars, eggs and flavorings. Sift dry ingredients together. Add to creamed mixture. Chill dough.
Brown beef; cut up cheese and add tomatoes. Turn down to simmer, stirring a few times until cheese is melted. Serve with large Fritos for dipping.
Put hot dogs into a crock-pot and add grape jelly and chili sauce. Simmer 1 to 2 hours until hot.
Preheat oven to 375°. Combine cooked meat, taco seasoning, cheese and water in 2-quart batter bowl. Arrange crescent triangles in a circle on 15-inch baking stone with bases overlapping in center and points to the outside. There should be a 5-inch diameter circle in center. Scoop meat mixture over crescent rolls with medium stainless steel scoop. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered. Bake 20 to 25 minutes or until golden brown. V-cut green pepper using V-shaped cutter. Shred lettuce and cube tomato with 5-inch utility knife. Chop onion with food chopper. Slice olives using egg slicer. Place V-cut pepper in center of ring; fill with salsa. Mound lettuce, onion, tomato and olives around pepper. Garnish with sour cream. Cut with pizza cutter; serve with mini-serving spatula. Yield: 8 servings or 20 sample servings.
Fry bacon until crisp. Slice potatoes and add onion and salt. Add vinegar and sugar to bacon and fat in skillet and bring to a boil. Pour over potatoes and mix. Serve at once. Serves 6.
Mix first three ingredients and press in the bottom of an 8 x 12-inch baking dish. Mix taco sauce or salsa with sour cream and pour over avocado mixture, then layer with cheese, peppers, tomatoes and onions. Just dip your favorite chips in.
Heat oven to 425°. Lightly grease jellyroll pan, cookie sheet or bake in a 13 x 9 x 2-inch pan. Mix baking mix and water until soft dough forms. Pat dough in pan and pinch sides. Cook and stir ground beef, onion, bouillon and garlic until beef is brown and bouillon is dissolved. Mix tomato sauce and oregano. Spread evenly over dough. Spoon beef mixture evenly over sauce. Top with mushrooms, green pepper and cheese. Bake until crust is golden brown, about 20 minutes.
Cook 1st 7 ingredients in large kettle until tender. Then add soup and milk. When heated, add Velveeta. Put on low heat until cheese is melted, then serve.
Boil sugar and water in microwave 5 to 6 minutes. Add apricot Jell-O. Stir, then add baby food. Mix well and set aside to cool. Whip sweetened condensed milk and cream cheese. Add crushed pineapple and nuts with cooled Jell-O and apricot baby food mixture. Pour into 9 x 13-inch dish which has been rubbed with mayonnaise. Chill until set.
Mix first three ingredients together in medium saucepan over medium heat. Add vinegar last because it might curdle. Cook until mixture thickens. Cool. Pour over 4 cups fresh cut apples.
Slice pepper and onion in rings. Mix all ingredients. Let set overnight in refrigerator. Makes 20 servings.
Brown beef and onion in large casserole. Put French fries, peas and beef in layers until it is used up. Mix soup, water and parsley; pour over top. Bake for 1 hour at 350°.
In a large skillet, brown beef, onion and rosemary. Break up into small pieces. Spoon off fat. Add 1/2 cup gravy and pepper. Mix well. Spread meat and vegetables. Use a quart casserole or deep dish pie pan. Cover with potatoes to edge to seal. Heat oven at 375°. Bake 35 to 40 minutes until potatoes are golden. Serve with remaining gravy on side.
Wash the escarole until water is clear. Break into small pieces. Add to boiling water. Cook until soft. Drain. If using white kidney beans, soak overnight, drain and add fresh water. Cook 1 1/2 hours and drain. In a Dutch oven pan, saute the garlic cloves in the olive oil. Add beans and greens. Season with salt, pepper and garlic powder. Add vegetable broth as desired (if you feel it needs more liquid). Cover and cook 20 to 30 minutes on low heat.
Mix first three ingredients together. Put yeast in and stir until dissolved. Stir in eggs, shortening and flour in two parts. Knead dough gently. Should be almost sticky. Put in greased bowl and let rise until double. Shape into whatever shapes you wish. Sticky buns, doughnuts, coffee cake or just plain pan rolls. Bake at 425° for 15 or 20 minutes.
Wash cucumbers thoroughly and cut into 1/4-inch slices. Wash onions and cut into 1/8-inch slices. Mix all other ingredients in large bowl. Stir until sugar is dissolved. Add cucumbers and onions. Let set at room temperature 2 hours, then place in glass or plastic containers and refrigerate until used.
Brown beef, onion, seasoned salt and cumin; drain. Combine beans, taco seasoning and cheese for bean mixture. Spread bean mixture in 9 x 13-inch pan. Cover with meat and onion mixture. Sprinkle with green chiles. Top with Cheddar cheese. Pour taco sauce over top. Bake uncovered at 400° for 20 to 25 minutes. Garnish with sour cream, tomatoes, green onions, black olives, etc. Eat with tortilla chips.
Preheat oven to 325°. Cream butter, Crisco and sugar until light and fluffy. Add eggs one at a time. Beat in. Sift flour and baking powder together in separate bowl and set aside. Start with the flour mixture, adding one cup at a time to the creamed mixture. Alternate with 1/3 cup milk until all flour and milk has been blended together. Add flavorings to batter. Pour into greased and floured pan. Bake at 325° for one hour. Cool.
Cook rice and broccoli as directed on package. In casserole dish, melt butter. Add diced onion, rice, broccoli, soup, Cheez Whiz and milk. Mix all ingredients together. Cook at 350° for 25 minutes.
Brown beef, onions, and bell peppers, drain. Add other ingredients and simmer for 2 hours. Serves 8 to 10 people.
Melt margarine in a 1 1/2-quart casserole. Stir in flour to make a smooth paste. Add creamer very slowly; stir until smooth. Add corn, eggs and pepper. Set casserole in a pan filled with hot water 1 inch deep. Bake at 350° until firm, 45 to 50 minutes. Serves 4.
Buy pork chops. Slowly brown chops on both sides in a preheated skillet for 10 to 12 minutes. Sprinkle with salt and pepper. Add sliced onions, prunes, water, brown sugar, cider vinegar and red hot sauce. Cover and cook over low heat about 1 hour or until tender. Serve on warm platter.
Cook noodles as directed; drain and rinse with cold water. Brown meat; drain fat. Add taco seasoning; mix well. Cool. In large bowl, mix noodles, green pepper, onion, cheese, tomatoes and lettuce seasoning. Chill. Stir meat in just before serving. Crumble taco chips and mix with French dressing just before serving.
Beat eggs and oil. Mix dry ingredients. Add to egg mixture and beat. Add carrots and nuts to mix. Pour into a 13 x 9-inch pan (greased) or 3 (9-inch) greased layer pans. Bake 25 minutes at 350° if using layer pans, or 35 to 40 minutes if using 9 x 13-inch pan.
Cook chicken cut up into pieces. Mix sour cream, soup, chilies and chicken; spread over chips. Top with Cheddar cheese. Bake at 350° for 20 minutes or until brown.
Grease a 1 1/2-quart casserole. Place ingredients in casserole in layers. Cover with mushroom soup. Pour 1/2 cup French fried onions. Cover and bake in a 350° oven until bubbly, about 25 minutes. Remove cover and pour 1/2 cup onions over top. Return to oven for 5 minutes. Serves 6.
Remove caps. Crush berries one layer at a time. Combine fruit and lemon juice. Add sugar. Mix thoroughly and let stand 10 minutes. Combine water and pectin in a small saucepan. Boil hard 1 minute, stirring constantly. Add cooked pectin to fruit mixture and stir for 3 minutes. Ladle jam into jars, leaving 1/2-inch headspace. Screw on lids and let jam stand until set, but no longer than 24 hours. Store in freezer for up to 1 year.
Cream half of the sugar with shortening. Add egg whites, mixing well. Add sugar and flavoring. Beat until smooth. Store in covered container in refrigerator.