HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a Dutch oven, bring beans, water and salt to a boil. Remove from heat; cover and let stand for 1 hour or soak overnight. (Do not drain.)
Mix ingredients and chill overnight. Roll balls of dough in	sugar and space 2 inches apart on cookie sheet. Using a glass with a design on the bottom, press cookies down. (Dip glass in sugar to keep from sticking.) Bake at 350° for 10 to 12 minutes.
Mix together. To serve, add 2 to 3 teaspoons to one cup of hot water.
Cream the first 2 ingredients. Add eggs; beat. Add flour; beat. Add syrup; beat. Bake in 425° oven for 20 minutes, using a jelly roll pan.
Moisten cornstarch with teaspoon of water. Add to boiling water and stir until mixture is clear. Add eggs, sugar and salt; beat until stiff. Spread on top of pie and bake in a 350° oven until brown.
Bring sugar, syrup and peanut butter to a boil. Be sure to stir to prevent scorching. Stir in peanuts and corn flakes until coated. Spread in buttered 13 x 9-inch pan.
Preheat oven to moderate, 350°. Lightly grease 9-inch square pan. Break eggs in mixing bowl. Beat with slotted spoon or mixer about 1 minute. Add brown sugar to egg and mix well. Add granulated sugar and mix well. Melt butter or margarine. Pour over egg and sugar mixture. Mix well. Add flour, chopped nuts and vanilla. Pour into greased pan. Bake in 350° oven for about 35 minutes (when done, the inside will still be moist). Cut into bars or squares while slightly warm. Makes 3 dozen small.
Combine brown sugar, butter, Crisco and salt in saucepan; bring to boil, stirring constantly. Add milk. Cook over low heat 3 minutes. Cool. Add powdered sugar; beat until thick enough to spread.
Heat oven to 375°. Grease large baking sheet. In large bowl, with fork, combine whole wheat and all-purpose flours, 1/2 cup oats, salt, baking powder, baking soda, cherries and caraway seed. In 2 cup glass measuring cup or small bowl, combine yogurt, 3/4 cup skim milk, and the honey until well blended. Add yogurt mixture to dry ingredients and mix lightly with fork just until mixture clings together and forms a soft dough; do not overmix. Turn dough out onto lightly floured surface. Knead gently 8 to 10 times or about 30 seconds. Shape dough into an 8-inch round loaf and place on greased baking sheet. Brush loaf with remaining tablespoon skim milk and sprinkle top with remaining tablespoon oats. With knife, score top of loaf into quarters. Bake bread for 35 to 40 minutes. Cool completely before slicing.
Brown the hamburger and onion; drain. Add tomato sauce, beans and seasoning. Cook 5 to 10 minutes. Put in 2 pie plates. Let cool. Spread on top the sour cream and sprinkle with cheese. Bake at 350° for 20 to 30 minutes. To freeze extra pie, don't put the sour cream and cheese on until ready to use.
Cook shrimp for 5 minutes (save water). Peel and clean shrimp. Saute onion, tomatoes, bell pepper and garlic in oil. Then add to small amount of water with potatoes and cook until potatoes are done. Add cut up shrimp, catsup and Lea & Perrins sauce. Then add hard-boiled eggs, cut up, salt, pepper and dash of hot sauce. Serve with white rice.
Make sauce by melting butter. Then add mayo, flour and salt. Mix well. Add milk and stir until thickened.
Follow directions on box for cake batter. Add honey to batter. Fold in chocolate chips. Bake following box directions. Allow to cool. Then frost with vanilla cake frosting.
Heat oven to 350°. Grease and flour square pan, 8 x 8 x 2-inch. In small mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat until smooth.
Season steak with salt and pepper. Brown steak in hot oil in heavy skillet on both sides. Remove steak and brown onions in the oil. Remove onions.
Melt Cheddar cheese in double boiler. Mix all 3 ingredients together and roll into 1-inch balls. Freeze and prepare when needed. Bake on a cookie sheet at 350° for approximately 15 minutes.
Mix first 5 ingredients together and pour into casserole dish. Top with Ritz crackers and pour butter over them. Bake at 350° for 30 minutes.
Soak peas overnight in water. In a large kettle, boil, for 30 minutes, all of the ingredients. Turn burner to simmer and cook until peas are soft (4 to 5 hours). Dilute with water or milk if mixture becomes thick. Season to taste. Serves 8 to 10.
Mix berries (will thaw in hot mix) with Jell-O. Divide in 2 parts and put sour cream (whipped) between 2 layers of mix.
Cream butter and cheese; mix with lemon pepper, mushrooms and chicken. Flatten each roll. Add chicken mixture, placing at large end of roll. Roll together. Dip in melted butter; roll in Parmesan cheese. Bake at 375°; brown 12 to 15 minutes. While chicken rolls are baking, heat mushroom soup and sour cream until hot. Spoon over baked rolls and serve. These chicken rolls may be prepared and frozen for later date.
Use a 9-inch spring pan greased with margarine. All ingredients should be at room temperature. Use mixer and mix in the order listed.
Bake brisket, covered, at 250° for 8 hours. Brown together the butter, onion and garlic. Add the remaining ingredients and simmer 15 minutes. The last 45 minutes of cooking brisket, pour sauce over to cover. Save remaining sauce to pour over as served.
Cut 1/2-inch from the stem end of each tomato. With a melon ball cutter, scoop out and discard the seeds and pulp, leaving a 1/2-inch shell. Sprinkle the shells with salt and let them drain, inverted, on paper towels for 10 minutes.
Preheat oven to 400°. Cream butter and shortening; add sugar and mix well. Beat in eggs and vanilla; mix well. Add dry ingredients and mix well. Drop spoonful onto ungreased cookie sheet. Flatten with bottom of glass. Sprinkle with sugar. Bake at 400° for 7 minutes or until lightly browned.
Combine shortening, salt and peanut butter; mix well. Gradually add sugars. Cream after each addition. Add eggs and milk; mix well. Sift together the flour and soda. Blend with first mixture. Drop onto a greased cookie sheet or roll into 1-inch balls. Press with a fork. Bake at 325° for 15 to 20 minutes. Makes 10 to 12 dozen cookies.
In large skillet put oleo or oil. Add onion; saute 3 minutes. Add Ortega and carrots; simmer 8 minutes. Add 1/2 cup water, squash, cabbage and tomato; simmer 10 minutes. Add water as needed.
Peel and dice potatoes into large pieces (approximately 1/2 x 1-inch). In large pot, put diced potatoes, chopped onions, chopped celery, water, chicken base, pepper and Crazy salt. Simmer uncovered for 20 minutes. Add milk to the soup and simmer altogether to 170°. In a separate pan, blend melted margarine and flour together to form a smooth paste. Remove approximately 1 quart of soup broth and blend it with the margarine paste until smooth. Using a wire whip, add this back with the rest of the soup. Blend well and simmer for 20 minutes.
Cream butter and sugar until smooth. Add eggs, one at a time. Beat well after each addition. Dissolve soda in buttermilk and add to creamed mixture. Pour flour in large bowl and add dates, orange slices and nuts. Stir to coat each piece and add this mixture with the coconut to creamed mixture. This makes a very stiff dough that can be mixed with hands. Put in a greased and floured 13 x 9 x 3-inch cake pan. Bake at 250° for 2 1/2 or 3 hours.
Cook carrots and beans until tender; drain. Chop vegetables; sprinkle on 1/2 cup salt and let set overnight.
Mix ingredients in the order given. This makes stiff dough. Chill dough, then roll in balls, then roll in granulated sugar. Do not press down. Bake at 350° for 10 to 15 minutes. Store in tight container at room temperature.
Remove beet tops and wash. Cover with boiling water; cover and cook until tender. Drain.
Place potatoes in a large Dutch oven. Cover with water. Add 1 teaspoon salt. Bring to a boil. Reduce heat. Cover and cook until potatoes are tender (20 to 25 minutes). Drain.
Dissolve Jell-O in 1 cup of boiling water. Dissolve cranberry sauce in other cup of water. Mix together. Add nuts. Put half in mold and refrigerate until set. Put sour cream on firm Jell-O, then add rest of mixture and let set. Ready to eat.
Chop chestnuts medium fine in food processor. Remove. Process shrimp, eggs, onions, butter, cornstarch, salt and sugar until onions are tiny flecks. Stir into chestnuts. Mix well. Mixture will be wet. Spread each slice of bread with 1 tablespoon of mixture. Cut into triangles. Let set in refrigerator for 15 minutes. Fry, shrimp side down, 6 to 8 at a time, for 1 minute until done.
Cut veggies and mix together with cheese and bacon. Blend 2 cups mayonnaise (must be mayonnaise), 1/2 cup sugar, 4 tablespoons vinegar. Mix well and pour over vegetables.
Cream Crisco and sugar. Add eggs, one at a time, beating after each. Add pineapple to mixture with 1/2 of the juice. Slowly blend in flour. Add vanilla and salt. Bake at 300° for an hour and 15 minutes. Oven temperature may vary.
Cream butter and sugar. Add eggs one at a time. Add flour, syrup and vanilla. Bake in a 9 x 13-inch pan at 350° for 30 to 35 minutes.
Mix and let rise 15 minutes in a warm place after mixing. Knead lightly on a floured board and shape into balls. Place in oiled pan and let rise until double in bulk, usually about an hour. Bake 15 minutes in 375° oven.
Combine sugar, oil and eggs. Beat well. Add milk, then stir in flour. Add salt, vanilla and baking soda. Stir. Mix in poppy seed and nuts. Pour into two greased 8 x 4 x 3-inch bread tins. Bake 35 minutes in a 325° oven or until a toothpick inserted in center comes out clean.
Boil sugar, butter and milk until thick. It will get bubbly and change colors when thick. Add nuts and coconut; stir well.
Butter	small muffin pans generously. Sprinkle crushed graham crackers until pans are well coated. Preheat oven at 350°. In an electric mixer, beat soft cream cheese, sugar and egg yolks real well. Beat egg whites stiff and fold into cheese mixture. Fill muffin tins 3/4 full. Bake 15 minutes. Cool and allow to fall. Mix sour cream with sugar and vanilla well. Put a dab on top of each muffin. Top with strawberry preserves or any type fruit as cherry pie filling, blackberry, etc. Bake at 400° for 5 minutes. Allow to cool or chill as they will come out of pans easier. These freeze very well. Makes 4 dozen.
Cook beef until done. Drain. Stir in taco sauce. Toss lettuce, green pepper, tomato, olives, kidney beans, cheese and chips; stir in meat mixture. Stir in salad dressing. Serve with more taco chips.
Dissolve gelatin in boiling water. Add cinnamon and chill until thickened. Fold in apples, celery and nuts; chill until firm.
Saute hamburg and onion until brown. Add tomato soup, Veg-All, salt and pepper. Heat thoroughly. Serve over toast, mashed potatoes or rice. Quick and easy. Adjust amounts according to family size.
Preheat oven to 350°. Mix dry ingredients and set aside. Mix shortening, sugar and eggs and mix until fluffy. Stir in apples and then dry ingredients. Bake for about 45 minutes to 1 hour.
Beat egg yolks and add 1/2 cup milk. Mix well, then add remainder of milk. Add milk and egg mixture to dry ingredients. Cook over medium heat, stirring constantly until thickened. Put a layer of wafers in baking dish. Slice bananas on top of wafers and a layer of pudding over bananas. Continue to layer until all is used. Beat egg whites until frothy. Add 1/4 cup sugar and beat until peaks form. Top pudding. Bake in 400° oven 5 to 7 minutes until brown.
Whip margarine, eggs and 1 1/2 cups sugar until smooth. Sift flour, soda and salt in a separate bowl. Slowly fold dry ingredients while stirring. Mix remaining 2 tablespoons of sugar and cinnamon. Form small balls of cookie dough and roll in cinnamon-sugar mixture. Bake at 400° for 8 to 10 minutes or until light brown.
Cut off tops of peppers and remove seeds. Precook in boiling water for 5 minutes. In skillet, brown meat with onion. Drain. Stir in remaining ingredients (except Parmesan cheese) and spoon mixture into peppers. Place in a 10 x 6 x 3 3/4-inch baking dish. Put 1 cup water in dish. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with Parmesan cheese. Bake 5 minutes longer. Makes 8 servings, 312 calories per serving.
Heat juice from cherries and pineapple. Add jello and cream cheese, then add cherries, pineapple, nuts and cola. Pour into mold and congeal.
Wash a large purple top turnip and peel. Cut 3 (1/2-inch) slices out of middle. Take slice on left and put in hand. Take second slice and lay on top of the other. Take third slice and put on top. You now have a turnip sandwich. Enjoy!
Mix thoroughly the shortening, peanut butter, sugars and egg. Blend in remaining ingredients, except jelly. Cover and chill.
Mix all. To make pancakes, use equal amount of mix to milk. May add 1 egg.
Combine all ingredients except crumbs; mix lightly. Pour into a 1-quart casserole. Sprinkle with crumbs. Bake at 350° for 45 minutes. Yields 8 servings.
In a saucepan combine all ingredients and mash with a potato masher. Bring mixture slowly to a boil, stirring constantly. Cook for 15 minutes. Pack in hot, sterile jars and seal while hot. Set aside to cool.
Mix rice, vegetables and onion in a casserole. Heat soup, margarine, milk and water to dissolve real good together. Pour over mixture and dot with Cheez Whiz. Bake 1 hour until cheese is brown.
Cream shortening, sugar and vanilla. Add egg. Beat. Add dry ingredients alternating with milk. Spread half of mixture in greased 8-inch pan. Cover with Date Filling. Add remaining batter.
Cover Boston butt with salt and pepper. Put in crock-pot with the chopped onion. Cook for 3 hours or until it falls apart with a fork. Drain well. Shred. Add barbecue sauce; reheat and serve on buns.
Grind the cranberries and sprinkle with the sugar. Let stand for 15 to 20 minutes. While standing mix the pineapple and marshmallows together and add the nuts. Whip the cream and then mix all of the prepared ingredients together. Refrigerate for at least 3 hours. Serve at holiday times. It is both pretty and delicious.
Season flour with salt, pepper, garlic powder and parsley. Coat chicken with flour mixture and brown evenly in oil. Mix soup and milk and pour over chicken. Top with onion slices and thyme. Simmer 30 minutes, basting often.
Saute vegetables for 5 to 8 minutes. Add garlic and seafood. Cook for 10 minutes. Add flour, half and half and cheese; stir frequently. Simmer for 30 minutes. Add cooked noodles. Pour into a greased casserole dish. Bake for 20 minutes at 350°.
Mix first 3 ingredients. Then add oranges with juice (fold in). Makes 3 layers or one 9 x 13-inch pan. Bake at 325° for 30 minutes or longer. Cool.
Salt chicken lightly. Dip each piece into oil, then roll in cracker crumbs. Place on a baking sheet; do not let pieces touch. Bake in a 400° oven about 30 to 45 minutes until tender and brown.
Mix the first 2 ingredients. Fold in the Cool Whip. Put on graham cracker crust in a 9 x 13-inch pan. Refrigerate!
Cook sausage until lightly browned. Pour off drippings. Add onions and green pepper. Continue cooking 5 minutes. Add tomatoes, macaroni and seasonings. Cover tightly and cook slowly 30 minutes. Stir in sour cream. Cook until heated.
Mix all together (hash browns frozen) in 9 x 13-inch casserole. Cover with crushed corn flakes and bake at 350° for 50 minutes. (It's a big hit at potlucks!)
In a jar, mix oil, vinegar and spices; shake well. Set aside. Drain and wash all beans in colander. Place in a bowl; add green pepper. Pour dressing over. Store in refrigerator overnight. Toss gently and serve.
Cook ground beef in a large, deep frying pan until brown, stirring often with a fork. Drain off any excess fat. Add onions, garlic, spaghetti sauce, tomatoes and undrained mushrooms; mix well. Simmer 20 minutes or until onions are soft.
Combine all ingredients, except potatoes. Cut potatoes into wedges, about 8 wedges per potato. Dip potatoes into mixture. Bake in a 375° oven for 45 minutes to 1 hour.
Combine cornmeal, baking powder, salt and eggs (if cornmeal is self-rising, do not add baking powder). Stir in milk a little at a time.
Mix 1 egg with cake mix and press into pan. Mix cream cheese, 3 eggs and powdered sugar. Pour over bottom layer and bake at 350° for 30 to 35 minutes.
Mix 1 1/4 cups flour, sugar, salt and yeast in large bowl. Add water, shortening and egg; beat until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place until double (30 minutes). Sunny window is great. Stir down batter and beat 25 strokes. Spoon into 12 greased muffin cups. Let rise 20 to 30 minutes. Bake at 400° for 15 to 20 minutes. Makes 1 dozen. Can be made while cooking dinner.
Cream all ingredients together. Shape into ball and roll in chopped parsley (fresh or ground). Chill. Serve with crackers.
Brown beef, celery and onion; drain. Add noodles. Stir in all ingredients. Put in a large casserole dish; cover with cheese. Bake, uncovered, at 350° for 30 minutes.
Puree bananas in blender. Mix with other ingredients in large container. May be kept in refrigerator until ready to use. Mix with 3 quarts 7-Up.
Combine egg yolks, brown sugar and oil; beat with electric mixer until smooth. Sift together dry ingredients and combine with egg mixture; alternate with pumpkin. Add vanilla. Bake in 6-inch circles on greased cookie sheet at 350°. Remove from pan immediately.
Mix all ingredients together and store them in an airtight container. The listed amount should be used within 2 weeks as the almonds will start to soften.
Melt the butter; add the flour, salt, pepper and onion juice. When bubbling, gradually stir in the milk. Cook and stir until boiling. Then add the curry powder dissolved in a little extra milk. Add the shrimp and let stand about 10 minutes to become very hot. Serve poured over mounds of flaky rice.
Grease 9 or 10-inch pie plate. Beat all ingredients until smooth, 1 minute in blender on High. Pour into pie plate. Set oven at 350°. Bake 50 to 55 minutes or until knife can cut clean. Let cool and add whipped cream, if wanted.
Cream Crisco and sugars. Add eggs, sifted flour, salt and soda. Stir together and add vanilla and chocolate chips. Bake on ungreased cookie sheet at 350° for 10 minutes. Makes 5 dozen cookies.
Preheat oven to 350°. Spray a 9-inch square pan with nonstick cooking spray. Combine dry ingredients until well mixed in large bowl. In a medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into pan. Bake until cake springs back when lightly touched. Cool on wire rack. Serves 16.
Dissolve jello in 2 cups boiling water. Add 1 1/2 cups cold water. Pour 1 1/2 cups jello into mold and chill until sticky. Mix remaining jello with Miracle Whip and beat until foamy. Chill until almost firm. Fold in shrimp, carrots, celery and pecans. Spoon mixture into mold on top of jello. Chill until very firm. To unmold, cut around edges and dip mold in warm water for about 20 seconds.
Combine butter, sugar and egg. Add flavoring of choice. Combine flour and baking powder; add to butter mixture. Blend and chill. Roll out on lightly floured board and cut out. Bake at 350° for 5 to 7 minutes.
Dissolve lime gelatin in 2 cups hot water; add 2 cups cold water and pour into 14 x 10 x 2-inch pan. Chill until partially set. Dissolve lemon gelatin in 1 cup hot water in top of double boiler; add marshmallows and stir to melt. Remove from heat and add 1 cup drained pineapple juice and cream cheese. Beat until well blended and stir in pineapple. Cool slightly. Fold in whipped cream and mayonnaise; chill until thickened. Pour in layer over lime gelatin. Chill until almost set. Dissolve cherry gelatin in 2 cups hot water; add 2 cups cold water and chill until syrupy. Pour over pineapple layer. Chill until firm.
Precook chicken with salt and pepper in small amount of water. Bone chicken. Break it up and dice it. Melt butter in skillet. Add onion, green pepper, celery, garlic and lemon juice. Cook until tender. Add chicken and stir. Then add to curry sauce. Serve over hot rice.
Dissolve gelatin completely in boiling water. Combine cold water and ice cubes to make 1 1/4 cups of ice and water. Add to gelatin, stirring until gelatin is slightly thickened. Remove any unmelted ice. Refrigerate until gelatin is thick enough to softly mound. Spoon thickened gelatin into dessert dishes alternately with spoonfuls of whipped topping to form clouds. Refrigerate until set, about 1 hour. Garnish with additional whipped topping, then marshmallows cut into star shapes and slightly moistened. Sprinkle with colored sugar. Makes 4 servings.
Chop onion and green peppers finely with food chopper. Add with taco seasoning. Mix with meat. Divide meat into 8 equal pieces and form patties. Grill or fry. Top with a slice of cheese, sour cream and salsa. Serve on hamburger buns.
Saute bacon; drain on paper towels. Crumble into beans. Add all ingredients. Mix in a heavy deep baking bowl. Bake in a 350° oven for 1 1/2 to 2 hours. Smells like heaven and tastes even better.
In 12 x 12-inch casserole, mix together uncooked rice, soups, onions and pimentos. Stir in browned pork chops. Bake at 350° until brown.
Mix together and store in airtight container. To use, mix 3 heaping teaspoons of mix to 1 cup of hot water.
Brown meat and onion. Drain. Cook noodles and drain.	Mix all ingredients together and pour into a large casserole dish and bake at 350° for 20-30 minutes. Serve with salad and French bread. My family loves this. It takes about 30-45 minutes to prepare. Serves 8-10.
Mix 1/2 cup sugar, cornstarch, blueberries and water in saucepan. Cook until thick. In a bowl mix Bisquick, milk, 1/4 cup sugar, melted butter and vanilla. Drop biscuits on top of hot blueberry mix in baking dish. Bake at 425° for 15 minutes.
Spread butter on bread. Place in a 250° oven until hard (not brown). Grease flat baking dish with bacon fat. Crush bread; place about 2/3 on bottom of dish. Make a layer of oysters on top of crumbs. Place onion rings on top of oysters. Cover with remaining crumbs. Take oyster liquid and add milk to make 1 1/2 cups. Add Worcestershire sauce, wine, salt, pepper and garlic salt; stir well. Pour over bread just to moisten. Sprinkle cheese on top. Cut bacon in 1-inch strips. Place on cheese. Bake at 325° for 40 minutes and under broiler for 3 minutes.
Heat tomatoes, butter, 1 teaspoon salt and the oregano to a boil. Reduce heat, simmer 10 or 12 minutes, stirring occasionally. While tomato sauce cooks, heat 6 cups of water and 3 teaspoons of salt to a boil. Add macaroni and heat to a boil. Boil, uncovered, stirring occasionally 7 to 10 minutes or until tender. Drain and put macaroni into serving dish, pour sauce on macaroni and sprinkle with cheese. Serves 6.
Preheat oven to 400°. Mix together all ingredients and press into bottom of a 9 x 13-inch pan. Bake 8 minutes at 400°. Cool.
In a large, heavy saucepan, combine the butter or margarine, corn syrup and sugar. Stir until blended. Bring to a boil over medium heat, stirring constantly. Clip a candy thermometer on the side of the pan. Continue simmering slowly until the syrup reaches the hard crack stage (300° to 310°).
Beat eggs. Add melted butter, sugar, flour, vanilla and milk. Beat well. Stir in coconut. Pour into ungreased 11 x 7-inch pan. Bake at 350° for 35 to 40 minutes or until firm. Makes its own crust.
Saute chicken in oil until opaque, about 2 minutes. Add chicken broth, tomato sauce, and taco seasoning mix. Bring to a boil, then simmer, covered, 5 minutes, stirring occasionally. Add corn and red pepper. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Serve with cheese and tortilla chips. Makes 4 servings.
Cut off top 1/3 of loaf of bread and set aside, then hollow out; leaving 1/2-inch thick crust all around. Spread cut surfaces with bean dip. Layer as follows: Colby Jack, half the red pepper, Monterey Jack with jalapeno, olive slices, tomato cubes, Cheddar and avocado. Top with remainder of red pepper. Combine shredded taco cheese with salad dressing and spoon on top. Replace top of bread loaf. Wrap tightly in foil and keep cool until ready to serve. If desired, heat in oven or over coals to warm and melt cheese. Let stand 10 minutes before serving. Serves 6 to 8.