HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans overnight. Drain and add fresh water, cook slowly with ham bone for 2 hours. Put in onions, potatoes, celery, tomato sauce, parsley and seasoning. Cook slowly until vegetables are soft. Remove ham bone. Trim off any meat and cut in small pieces to add to the soup.
Combine 1 cup flour and 1/4 cup powdered sugar. Cut in butter with pastry blender until mixture resembles coarse meal. Press into a 9-inch square pan. Bake at 350° for 15 minutes.
Cut chicken into serving pieces. Combine buttermilk and onion. Sift flour with salt, pepper, paprika and thyme. Melt the butter in a baking pan. Brush each piece of chicken with the buttermilk mixture, then sprinkle with the seasoned mix. Place pieces skin down in the baking pan. Bake in oven at 375° for 30 minutes. Turn each piece and bake 30 minutes longer or until very tender.
Cook and mash potatoes. Add sour cream, salt, pepper, margarine and milk. Beat until fluffy. Add dill weed or seed, chives and broccoli. Place in greased casserole and top with cheese. Bake at 400° for 20 to 30 minutes. Can be made a day or two ahead and refrigerated.
Mix all ingredients in a deep dish or jar so liquid will cover mushrooms. Chill overnight. Drain and serve.
Combine cake mix, pudding, sour cream, eggs, oil and Kahlua until well blended. Pour into greased Bundt pan. Bake at 350° for 1 hour or until done.
Soften margarine. Add all other ingredients and let the dough sit in the freezer for about 30 minutes. Pinch off pieces of dough and dip into flour. Roll into a ball with hands and flatten out on a cookie sheet. Bake at 350° for about 10 minutes or until edges start turning brown.
Combine all ingredients except cream and allow to marinate for 1 to 2 hours. Preheat oven to 350°. Bake, basting occasionally, about 30 minutes or until chicken is done. Remove baking dish from the oven and place chicken on a warm platter. Skim off fat from the cooking juices and set the baking dish over medium heat. Add cream. Simmer 5 to 10 minutes. Spoon sauce over chicken and serve. Serves 4 to 6.
Combine sour cream, dry mustard, black pepper, salt, garlic powder and Worcestershire sauce. Mix at low speed for 2 minutes. Add mayonnaise and blend 1/2 minute at low speed, then 2 minutes at medium speed. Add crumbled Bleu cheese and beat at low speed for 3 minutes. Store in refrigerator for 24 hours before using.
Melt margarine in 9 x 13 x 2-inch cake pan. Mix pulp, eggs and sugar together; alternate milk and dry ingredients. Pour melted margarine from pan into mixture. Mix well. Pour mixture into pan. Bake 1 hour at 300° to 325°. Top with Cool Whip.
Beat eggs; add sugar oil and flour; add cinnamon and vanilla. Mix apples and nuts; stir until mixed. Pour into a greased tube pan and bake 50 minutes at 375°.
Add sugar to peaches; let stand 30 minutes. Soften gelatin in cold water, dissolve in hot water and cool. Add peach mixture, lemon juice and salt. Chill until partially set. Fold in whipped cream. Pour into pie shell (graham cracker); chill thoroughly.
Dissolve sugar in hot water. Add pineapple juice, orange juice, lemonade and blended bananas. Freeze mixture in 3 large containers. Take out of freezer 2 hours before serving. For each container of punch mixture, add 1 cold bottle ginger ale or lemon-lime soda, serve while slushy.
Add corn to well beaten eggs. Add melted margarine and remainder of ingredients; mix thoroughly and pour into a greased 1 1/2-quart casserole. Bake in a moderate 350° oven until firm and brown, about 35 minutes.
Brown meat in a large skillet or Dutch oven. Chop onion and brown. Add salt, pepper and spice. Then add chopped cabbage and flour. Stir about 2 minutes
Place apricots in baking dish, cut sides up. Crumble crackers over top. Sprinkle with sugars and drizzle butter over all. Heat at 350° for 20 minutes.
Blend sugar, flour, soda, salt and spices. Add oil and eggs. Stir in nuts and apple pie filling. Blend by hand. Bake for 1 hour at 350° in a Bundt pan.
Place roast on heavy-duty aluminum foil; brush with steak sauce and sprinkle with onion soup mix. Spoon mushroom soup on top. Wrap loosely with foil. Place in a 13 x 9 x 2-inch pan. Bake at 350° for 2 hours.
Separate rolls and spread each with butter. Sprinkle mixture of sugar and cinnamon on rolls. Roll up as directed on can. Arrange in a circle on a lightly greased cookie sheet. Arrange remaining rolls on top. Bake 15 minutes at 375°. (Cover tips with foil so as to brown evenly.) Spoon jelly, preserves or relish in center of rolls, letting some run between rolls. Combine confectioners sugar and milk; drizzle mixture over the rolls. Serve warm.
Blend cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed of electric mixer for 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9-inch layer pans. Bake at 350° for 35 minutes.
Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowl. Sprinkle with cinnamon and nutmeg. Place plastic wrap on surface while cooling.
Cook hamburger meat until brown. Drain well and set aside. Saute onion in butter. Dice cheese and add to mixture. Add rotel, hamburger meat and jal. Mix well and serve.
Cut the corned beef and cheese into pieces to fit on the bread. Lightly butter 1 slice of bread; top with 2 slices of corned beef, 1 slice cheese, 1 teaspoon sauerkraut and 1/4 teaspoon mustard. Top with another slice of bread and bake in a preheated 400° oven for 10 minutes. Makes about 18 sandwiches.
Wash shrimp; place in boiling salt water. Cover and return to a boil. Simmer 3 minutes and drain. Peel shrimp, removing veins. Refrigerate and serve with cocktail sauce as an appetizer, or use in any recipe that calls for cooked shrimp. Yields 1 1/2 pounds or about 4 cups, cooked.
Mix low-fat yogurt and lemon juice or relish together. Add Equal to taste; mix well.
Mix shortening, 1 1/2 cups sugar and eggs. Blend in flour, tartar, soda and salt. Shape dough into 1 inch balls. Roll in mixture of 2 tablespoons of sugar and cinnamon. Place on ungreased baking sheet.
Slice baguette in 1/4-inch slices. Combine all ingredients, mixing well. Using a flat knife, spread mixture thickly on slice baguette. Arrange on waxed paper covered tray (no spacing necessary; close together is fine). Place in a 400° preheated oven for 8 minutes or until lightly browned. Allow to cool on the tray, then transfer to a plate. These are great the day before needed or the day you intent to serve them. If made the day before a double batch may be necessary. Family and friends may want to sample them before you make it to the table! Check after 5 minutes. Cooking times may vary depending upon your oven.
Cook sausage; drain off fat. Combine sausage with remaining ingredients. Pour into greased 1 1/2-quart casserole. Place in pan of hot water. Bake at 350° for 1 hour, or until set.
Mix ingredients together. Season to taste with salt and pepper. Chill overnight. Serve with raw vegetables.
Combine sugar, oil and sweet potatoes. Add eggs, water and vanilla; blend. Sift dry ingredients and add mix only until blended. Do not overmix. Pour into greased pan. Bake at 350° for 25 minutes. Cool and ice with powdered sugar.
Mix together. Adjust mixture to your taste. To use, add 2 teaspoons of mixture to 6 ounces hot water.
Brown ground beef, add next 6 ingredients. Simmer, uncovered, until thick, 30 to 45 minutes, stirring occasionally. Cook noodles, drain and rinse in hot water. Combine cottage cheese mixture (cottage cheese, parsley flakes, Parmesan cheese, beaten eggs and salt and pepper). Place half noodles in a 13 x 9-inch baking dish. Spread half of cottage cheese mixture over noodles. Add half Mozzarella cheese and then half of the meat mixture. Repeat layers. Bake at 350° for 30 minutes.
Add yeast to 1 cup warm water; combine and refrigerate 3 to 5 days (covered jar).
Sprinkle sliced bananas with lemon juice to prevent them from turning black. Combine oranges and mix walnuts, coconut and cherries; add sugar and mix gently. Serves 8 to 10.
In large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in nuts. Pour into pie crust and bake at 350° for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
You will need 20 to 30 fine metal or bamboo skewers, about 5-inches long.
Mix potato chips and cheese in bowl. Combine half the cheese mixture with next 9 ingredients, mixing well. Spoon into shallow 1 1/2-quart baking dish. Arrange egg slices on top. Sprinkle with remaining cheese mixture. Chill for several hours. Bake at 400° for 25 minutes or until heated through. Makes 8 to 9 servings.
Whisk all ingredients together except butter. Heat butter and add mixture to pan. Simmer 5 to 10 minutes until thick. You can not substitute margarine as it will separate later. This sauce is great for any meats. If you want a good mustard barbecue sauce, add 1 to 2 tablespoons of Matouk's hot sauce after it cools down and mix in.
Layer pineapple in a 2-quart casserole dish. Mix together the sugar and flour. Sprinkle on top of the pineapple. Layer the cheese and Ritz crackers. Top with melted butter. Bake at 350° for 30 minutes.
Combine dry ingredients. Add eggs and oil. Add strawberries and pecans. Mix in lightly; do not beat. Spoon batter into loaf pans. Makes 3 medium loaves or 5 small ones. Bake at 350° for about 1 hour.
Mix the onion, celery, green pepper and meat with mayonnaise. Beat eggs and milk together. Arrange bread in bottom of pan. Top with meat mixture and rest of bread. Let stand all night. Bake 20 minutes at 350°. Remove. Top with 1 1/2 cups cheese and 1 can cream of mushroom soup. Bake 1/2 hour.
Melt the chocolate chips. Combine the melted chips, corn syrup, coffee and rum flavoring. Add the wafers, nuts and 6 cups of powdered sugar to the chocolate mixture. Form into balls. Roll into remaining powdered sugar. Refrigerate.
Sprinkle chops lightly with salt and pepper; flour on both sides. Brown in a heavy skillet; then arrange a layer of kraut, then a layer of potatoes with a layer of kraut on top. Sprinkle with paprika and brown sugar. Pour tomatoes over top. Cover and cook slowly on top of stove for 40 to 45 minutes or until chops are very tender.
Mix lemon juice, sugar and milnot together and fill freezer can with milk. Makes 6 quarts.
Peel and devein shrimp; set aside. Drain pineapple chunks, reserving 1/4 cup juice. Set pineapple aside.
Cover raisins with water. Bring to a boil; drain. Stir in egg, brown sugar and salt. Mixture is ready to put into unbaked tart shells. Bake at 450° for 15 minutes (small tarts bake 10 minutes).
Mix cake mix with eggs. Add oil, milk and flour, then add pineapple. Bake at 350° for 35 minutes in a greased and floured sheet pan. Pour pineapple juice over cake while still hot.
Whip together pecans, cheese, steak sauce, bacon and mayonnaise until thoroughly blended. Spread on crackers. Broil 3 to 4 inches from heat until lightly puffed. Serve hot.
Cook peas according to directions. Cool. Measure and add equal amount of peanuts. Mix thoroughly with sour cream and salad dressing. Chill before serving.
Combine shrimp, cream cheese, garlic powder and steak sauce. Put 1/2 teaspoon of mixture in center of each wrapper. Roll as directed on package. Deep fry until delicately browned. Serve with sweet-sour sauce.
Cream sugars, butter or margarine and peanut butter. Beat in eggs, milk and vanilla. Sift together flour, soda and salt; stir into mixture. Shape into balls; roll in additional sugar. Place on ungreased cookie sheet; bake in 375 degree oven for 10-12 min. Immediately press a chocolate candy into each cookie. Makes 7 dozen.
Combine all ingredients except chips, shredded cheese and sour cream in slow cooker. Cover. Cook on low 4 - 6 hours or serve as soon as thoroughly heated. Garnish individual servings with chips, cheese and sour cream.
Combine Ranch salad dressing mix with dill weed and oil. Pour over crackers; stir to coat. Place in warm oven (250°) for 15 to 20 minutes. Stir gently halfway through baking. Serves 6.
Preheat oven to 350°. Cook broccoli according to package and drain. Add cheese and 2 tablespoons margarine. Stir until melted. Add remaining margarine. Pour into casserole. Bake for 25 minutes. Top with cracker crumbs and bake 5 minutes longer.
Combine all ingredients; blend well. Chill. Serve on lettuce cups or use for sandwiches.
Combine and mix well all ingredients. Store in a covered container in the refrigerator. Will keep 2 weeks.
Brown ground beef, onions and celery. Drain and pour into a mixing bowl. Add soup and mushrooms; mix well. Pour mixture into a 9 x 13-inch oblong baking pan. Add Tater Tots to the top. Bake at 350° for 35 to 45 minutes.
Cream margarine. Blend in part of sugar. Add peanut butter. Cream well. Alternate remaining sugar and milk. Beat until of spreading consistency. Makes about 1 cup.
Blend cheese and butter or oleo. Stir in olives and chives. Chill slightly for easier shaping. Form into ball on serving dish, after rolling in or patting on chopped nuts. May be trimmed with parsley. Serve with crackers.
Mix nuts, cracker crumbs and raisins together in a bowl. Heat milk with marshmallows until melted, stirring constantly. Pour mix over crumbs. Pour in square pan and cover with foil. Freeze 4 to 6 hours.
Over a bowl, peel and section oranges, reserving juice. Combine reserved juice, sugar or honey, lemon or lime peel, lemon or lime juice and ginger, cinnamon or nutmeg. In a large serving bowl place all the fruit except berries. Drizzle juice mixture over fruit. Cover; chill 2 to 24 hours.
Sift the sugar and cream it and butter together; beat eggs and add to creamed mixture. Sift all other ingredients together and add to first mixture. Knead with hands when mixture becomes too stiff for a spoon. Chill well and slice. Bake in moderate oven.
Steam carrots. Combine brown sugar and butter. Heat. Mix water and cornstarch until smooth. Heat until thickened. Stir into carrot mixture. Stir nuts into carrot mixture.
Cream shortening and sugars together. Add egg and vanilla and mix well. Put in the sifted flour, soda and salt. Mix well and add 1 package of chips. Bake at 375° for 10 to 12 minutes. Makes 4 dozen.
Mix sugar and flour. Beat together eggs and juice, add to dry mixture and cook in double boiler until thick. Stir constantly. Cool.
Chop up cranberries. Put 1 cup sugar over them and let sit overnight. Next day add marshmallows, pineapple and nuts. Fold in whipped cream when ready to serve.
In small bowl, stir marshmallow cream and peanut butter just until mixture is striped. Spread 1 tablespoon onto each cracker. Dip tops into mini morsels. Makes 20 treats.
Cover all ingredients in saucepan with barely enough water to cover top of vegetables. Cook 15 minutes until tender. Do not add more water, but watch to prevent scorching. When tender, mash with fork only. Add milk to make consistency that you like.
Put together in bag and mix. Shake. Chicken should be coated. Bake at 350° for 1 hour or until done.
In a saucepan, combine sugar, flour and salt. Stir in milk and mix well. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Boil for 2 minutes. Remove from heat. Stir a small amount into egg yolks. Return all to saucepan. Cook for 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Cool slightly. Slice the bananas into pastry shell. Pour filling over. Cool. Before serving, garnish with whipped cream and bananas. Refrigerate any leftovers. Yield: 6 to 8.
Put in kettle browned hamburger meat (drained). Add onion, beans and chili powder. Bring to boil. Add tomato juice. Add more if you need to. Add salt to taste and dash of pepper. Serve.
Beat egg whites until stiff. Beat egg yolks well. Add sugar and Eagle Brand milk, Milnot condensed milk and vanilla. Mix well. Add egg yolks and egg whites and mix well. Don't use chocolate syrup in mixture! It won't freeze.
Mix all ingredients together. Then pour over 1-quart chicken broth. Bake at 350°.
Half fill a tall glass with cranberry juice. Add a big scoop of vanilla ice cream and enough ginger ale to float the ice cream. This is a very good drink to serve at Christmastime.
Cook bacon until crisp and crumble. Reserve 2 tablespoons bacon drippings. In a 2-quart casserole dish, put bacon drippings, diced onion and crushed garlic. Cook in a microwave oven, covered, for about 3 minutes. Add 1/2 cup water and rest of ingredients, including liquid from beans. Mix until well blended. Cook, covered, for 10 to 12 minutes. Place 1/2 soup in a blender for 10 seconds and return to casserole dish. Repeat with other half of soup. If soup is too thick, add water to make it the desired consistency. Cook for another 3 minutes in microwave. Just before serving, stir in reserved bacon.
Mix first 5 ingredients and pour over roast in glass dish. Let marinate for 6 to 8 hours at room temperature or overnight in refrigerator plus two hours at room temperature. Cook to desired doneness on outdoor grill, 1-1/2 hours for rare, 2 hours for medium or 2 -1/2 hours for well done. Serves 8-12.
Put all in blender and mix. Pour into a small greased casserole and bake at 350° for 1 hour until firm.
Mix ingredients together except cinnamon. Pour 1/2 batter into Bundt pan. Sprinkle 2 tablespoons sugar and 1 teaspoon cinnamon over batter, then pour rest of batter in pan. Bake at 325° for 1 hour.
Layer chicken and broccoli in 9 x 13-inch pan. Slice cheese; spread over chicken and broccoli. Spread dressing over cheese; top with soup. Bake at 350° for 45 minutes.
Combine 3 cups flour and yeast. Heat milk, sugar, shortening and salt until warm (115° to 120°). Stir constantly until shortening almost melts. Add this to dry mixture. Add eggs. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in by hand the remaining flour to make soft dough. Shape into ball; place in lightly greased bowl. Turn once to grease surface. Cover; let rest in a warm place until it doubles (1 1/2 to 2 hours). Punch down; turn out on floured surface. Cover and let rest 10 minutes. Shape into desired rolls. Cover and let rise in warm place until doubled (30 to 45 minutes). Bake on greased muffin pans in a 400° oven for 10 to 12 minutes.
Preheat oven to 500° (to sear juices). Meanwhile, lay hens in pan. Salt and pepper each hen; rub in good. After oven is hot, put hens in oven for 30 minutes or until crispy golden brown. Meanwhile on stovetop, saute onions and celery in butter. Put can of cream of chicken and 1 can of water; heat until creamy and set aside until 30 minutes are up, then pour mixture over hens and cook for about another 20 minutes or until hens are done. Serve over rice (can substitute chicken if you don't have Cornish hens).
Bring water to boil. Place fish in water; bring to boil again. Turn burner off, cover pot and let fish stand for 15 to 20 minutes (1 pound=15 minutes, 2 pounds=20 minutes). Toothpick goes through fish easily if done. Remove fish from water and place in platter. Garnish with finely chopped ginger, green onions and Chinese parsley. To prepare sauce, saute oils and garlic. Add shoyu, oyster sauce and mirin. Bring to a boil and pour over fish.
Sprinkle both sides of meat with garlic salt. Place in 3-quart (13 x 9-inch) glass baking dish. Cover with plastic wrap. Microwave on Simmer for 45 minutes. Turn meat over; re-cover and continue cooking on Simmer for 40 to 45 minutes or until fork-tender. Remove meat and slice meat approximately 1/4-inch thick. Dissolve onion soup mix in hot meat juices; place sliced meat in seasoned meat juice (add sliced onions on top of beef, if desired). Cover with plastic wrap or glass cover. Microwave on Reheat for 8 to 10 minutes or until heated through. Let stand, covered, 5 minutes before serving. Serves about 8.
In a large bowl or jar, combine water, beet liquid and vinegar. Add sugar, pickling spice, salt, garlic and bay leaf; mix well. Add eggs and onions; cover and refrigerate several days before serving.
Combine 2/3 chipped beef with cream cheese, green onions, Worcestershire and milk. Mix well and roll into a ball and then in remaining beef. Refrigerate overnight.
Cook and drain spaghetti. Stir in butter, grated cheese and eggs. Form mixture into a crust in buttered 10-inch pie plate (or use 8 x 8-inch square pan). Spread cottage cheese over bottom of spaghetti crust. Brown beef; add onion and green pepper. Cook until vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic powder. Heat through. Turn meat mixture into spaghetti crust. Bake, uncovered, for 25 minutes. Sprinkle on Mozzarella cheese and bake until cheese melts.
Mix the ingredients together very well and put in an airtight container. Store in a cool, dry place, away from the stove.
Cook asparagus until tender (steam). Add milk, flour and water; cook until thick. Add asparagus and diced hard-boiled eggs.
Cream margarine until light. Add the sugar in thirds. Cream again until light and fluffy. Add eggs, one at a time, beating well after each one. Beat for another 3 minutes after the last egg is added. Sift flour, salt and soda together. Combine the sour cream and extracts. Add flour mixture and sour cream alternately to the batter. Blend well. Fold in apricot brandy. Bake in a well-greased and floured Bundt or tube cake pan at 375° for 70 minutes or until done.
Cream shortening and margarine in bowl. Add mashed potatoes, potato water, sweetener and egg; beat well. Sprinkle with yeast. Stir in gently. Let stand for 1 1/2 hours in warm place. Stir in flour gradually. Knead on floured surface until smooth. Let rise, covered, in warm place 5 to 6 hours or doubled in bulk. Roll out on floured surface 1/2-inch thick. Cut to desired size. Place on floured towel. Let rise in warm place 1 1/2 to 2 inches or until doubled in bulk. Deep fry in 375° oil until light brown. Drain on paper towels. Yields 50 doughnuts.
Wash the rice about 3 times in cold water. Put the milk in the pan; add rice and cook long and slow (about 30 minutes). Mix eggs, sugar and vanilla. Mix well. Add to rice and milk very slowly, mixing the milk mixture as you pour in the egg mixture. Bring to a boil again. Sprinkle with cinnamon and refrigerate.
Preheat oven to 325°. Grease and flour tube pan. Blend together oleo and cream cheese; add sugar, blend until fluffy. Add eggs, one at a time, blending well. Add vanilla. Blend in flour and salt. Pour batter into prepared pan and bake 1 hour and 15 minutes. Cool and dust with powdered sugar if desired.
Cook tortellini according to package. In large saute pan, heat olive oil. Add tomatoes, garlic, lemon juice and basil. Saute gently for 5 minutes. Add cooked tortellini, butter, Parmesan cheese, salt and pepper. Gently toss. Serve.
Combine all ingredients. Serve on Hawaiian Lavash crackers or serve over grilled chicken. Can be made 3 hours ahead.
Cook broccoli according to package (do not add salt). When finished cooking, add remaining ingredients. Reduce heat and simmer for 1 hour. Makes 7 cups.
Stir together soup, sour cream, hash browns, 1 bag of cheese, melted margarine and hot sauce (if desired). Put in a 9 x 13-inch (or equal quantity) pan. Bake at 350° for 45 minutes to 1 hour, or until lightly browned on bottom and sides. Add more cheese on top for the last few minutes of baking time and bake till bubbly.
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into greased 15 x 10 x 1-inch baking pan. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool.
Melt butter in large skillet; add coconut and chopped pecans. Cook until golden brown, stirring frequently. Set the mixture aside. Combine cream cheese and sweetened condensed milk; beat until smooth. Fold in whipped topping. Layer 1/2 of cream cheese mixture in each shell. Drizzle 1/4 of chocolate fudge topping on each pie. Sprinkle 1/4 of coconut mixture evenly over each pie, repeat layers with remaining ingredients. Cover and freeze until firm.