HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain beans well. Mix remaining ingredients together. Add beans, one can at a time. Refrigerate overnight.
Layer graham crackers on bottom of greased pan. Add milk to pudding; fold in Cool Whip. Add half of filling on top of graham crackers. Add another layer of graham crackers; top with remaining filling. Top with one can of chocolate frosting.
Preheat oven to 375°. Melt margarine in oven in a 13 x 9-inch glass or non-aluminum baking pan. Separate biscuit dough. Cut each biscuit into eighths. Place biscuit pieces in large bowl. Toss with salsa. Spoon evenly into baking dish. Sprinkle with cheese, bell pepper, onions and olives. Bake 35 to 45 minutes or until golden brown. Let stand 15 minutes. Cut into squares; serve with remaining 1 cup salsa.
Combine first 4 ingredients. Boil and let cool. Mix rest of ingredients and combine with first mixture. Refrigerate and let set overnight. Will keep 1 to 2 weeks.
Prepare cake as directed. Grease and flour 11 x 17-inch pan. Bake cake and cool. Soften cream cheese and beat together with milk and pudding. Spread over cooled cake. Drain pineapple well and spread over pudding mixture. Spread Cool Whip over pineapple layer, then sprinkle with coconut and nuts, as desired.
Mix all ingredients well. Add sugar to taste. Freeze half of the recipe for ice when used. Yields 35 to 40 servings.
Brown the hamburger. Pour some sauce in bottom of baking dish. Add a layer of macaroni (about 1/2), green peppers, pepperoni, mushrooms, cheese and more sauce. Continue layers until all ingredients are used. Bake at 350° for 1 hour.
Mix first 4 ingredients. Then add last 2 and stir. Serve immediately.
Mix together thoroughly the first 8 ingredients, then stir in nuts and apples. Pour into a well-greased 9 x 13-inch pan and bake at 350° for 45 minutes or until toothpick inserted into center of cake comes out clean.
Use any flavor ice cream desired. Butter almond, butter pecan and almond toffee are especially good. Mix ingredients (batter will be stiff). Put in greased muffin tins and bake at 475° until done, about 15 minutes.
Put chops in deep saucepan; do not overlap the chops. Pour your choice of soup over the chops with 1 can of water. Bake at 350°. Cooks in about 15 minutes.
Mix the flour, butter and nuts. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes, or until lightly browned. Cool.
Combine in saucepan; boil slowly 10 to 15 minutes. Take the skin off chicken and cook until done. Take out of water; put in baking pan. Pour sauce over chicken and bake for 1 hour at 350°.
Preheat oven to 350°. To bread crumbs, add thyme, lemon zest, salt and pepper. Pound each breast to equal thickness. Put flour, eggs and bread crumbs each separately in 3 shallow dishes. Pat chicken dry and season both sides with salt and pepper. Dip each breast into flour, then egg and bread crumbs. Lay on a piece of wax paper. Heat a large skillet over medium heat. Add oil. Lay 2 breasts smooth side down. Cook chicken about 2 minutes; turn and cook additional 2 minutes. Drain and place on baking pan. Bake until firm to touch, about 8 minutes.
Combine ingredients together and pour into pie shell. Bake at 350° for 50 minutes to 1 hour.
Makes 1 pie. Mix the ingredients and pour into an unbaked pie shell. Bake at 350° for 30 or 40 minutes.
Use butter to saute onion until tender and glistening. Combine all ingredients in crock-pot. Add Worcestershire sauce to taste. Garnish with cheese and croutons.
Make brown gravy with oil, flour and water in a large pot. Add other ingredients except chicken. Bring to a boil. Add chicken. Cover and simmer 1 hour. Serve over rice.
Combine all ingredients. Mix well. Place in ovenproof serving dish. Bake at 350° for 20 to 30 minutes. Serve hot with crackers or pastry shell.
With fingers, shred beef into small pieces. Cover with boiling water to freshen. Drain well and set aside. In a heavy 1 1/2-quart pan, melt butter and add flour. Cook 3 minutes, stirring constantly. Remove from heat and slowly add milk, stirring constantly, to blend. Add the pepper, optional nutmeg and drained beef. Return to heat. Cook about 5 minutes, stirring constantly, until mixture has thickened. Serve over biscuits, toast or waffles.
Layer Tater Tots in bottom of 9 x 13-inch pan. Brown ground beef and onions until lightly brown. Drain off fat and sprinkle over Tater Tots. Mix soups together and pour over mixture (can add 1/2 can water). Bake at 350° for 30 to 40 minutes. Can sprinkle with shredded Cheddar cheese last few minutes of baking time.
Cut chops to form a pocket. Chop raisins and combine with rest of ingredients. Stuff chops with dressing. Fasten opening with toothpicks. Flour chops; brown in hot fat and season with salt and pepper. Add a few tablespoons water; cover skillet. Cook at low temperature for 35 to 40 minutes until tender.
Place first 6 ingredients in pan and boil until chicken is done. Cool and debone chicken. Combine next 5 ingredients in mixing bowl. Stir until moistened. Drop by tablespoon into boiling broth. Cover tightly. Reduce heat and don't peek. Simmer 15 to 20 minutes.
Cream sugar and oleo together well; add remaining ingredients and mix well. Pour into a greased loaf pan. Bake 25 to 30 minutes at 350°.
Mix all the ingredients except the chicken in a cup or bowl to make the sauce. After you wash and dry the chicken. Coat the pieces or brush the whole bird with the mixture. Reserve some sauce. Bake the chicken in a pan coated with nonstick spray. Baste periodically with reserved sauce. If the chicken gets too brown too quickly, cover with aluminum foil until done.
Place tomatoes in saucepan. Add sugar, cinnamon and lemon jello (dry). Boil a few minutes. Cool and use as a vegetable or put into freezer containers for further use.
Season meat with salt and pepper. Heat oil in heavy skillet or Dutch oven. Brown meat on all sides in oil. Add onions, cranberries, sugar, vinegar, 1 1/2 cups water, cloves and garlic powder. Simmer, covered, 2 to 2 1/2 hours, or until tender. Remove meat to platter; keep warm. Mix cornstarch to smooth paste with 2 tablespoons water; stir into cranberry mixture. Cook, stirring constantly, until gravy thickens and clears. Serve with hot pot roast and mashed potatoes.
Wrap chicken with bacon; fasten with toothpicks. Cover bottom of a casserole pan with dried beef. Arrange chicken on top. Mix soup, sour cream and cream cheese; spoon over chicken. Sprinkle paprika on top. Bake at 275° for 3 hours, uncovered.
Mix apples, white sugar, cinnamon and nutmeg well. Place in 8 x 8 x 2-inch baking pan. Combine 1/3 cup flour, 1 cup uncooked oats, 1/2 cup brown sugar, 1/2 teaspoon salt and 1/3 c. melted oleo. Spread over apple mixture. Bake at 375° for 30 minutes. Serve warm with whipped cream or ice cream.
Fry hamburger, celery and onions together until done. Add remaining ingredients. Put into baking dish. Sprinkle top with chow mein noodles or potato chips, crushed. Bake an hour or more at 325°.
In a small saucepan combine sugar and cornstarch. Gradually whisk in water, and corn syrup until smooth. Cook and stir until mixture comes to boil. Cook 1-2 minutes or until thickens. Remove from heat. Stir in gelatin until dissolved. Cool to room temperature, stirring several times. Cut angel food cake into nine slices. Line an ungreased 13x9x2 dish with the slices. In a mixing bowl beat cream cheese and milk until blended. Gradually beat in confectioner sugar. Set aside 1/3 cup whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture. Spread over cake. Top with peaches. Pour gelatin mixture over peaches. Cover and refrigerate 4 hours or longer. Cut into squares and top each piece with Whipped Topping.
Lightly spray one side of each tortilla with olive-oil flavored cooking spray. Combine garlic powder, cheese and chili powder in a small bowl. Sprinkle evenly over tortillas. With scissors, cut each tortilla into 8 wedges and arrange on nonstick baking sheet. Bake at 400° until crisp and slightly browned, about 7 minutes. Makes 24 wedges.
Line bottom of two 10-inch pie plates with crust. Blend all ingredients; add to pie pans. Add top crust. Bake for 1 1/2 hours at 375°. Prick the top; spread egg yolks on top crust (egg wash). Bake again, until crust is golden (20 to 30 minutes).
Add garlic to melted butter and let stand 20 minutes. Mix together bread crumbs and cheese. Salt and pepper the chicken and dip in melted butter, then into crumb mixture. Place in a 9 x 13-inch dish. Pour remaining butter over chicken. Bake, uncovered, in oven at 350° for 45 minutes. Serves 6.
Fry bacon; drain fat. Add onions. Fry until onions sweat. Put potatoes in casserole raw. Add apples and bacon-onion mixture. Add 1 handful of sugar, a glug of apple cider vinegar and salt and pepper to taste. Mix well. Bake at 350° for 45 to 60 minutes.
Melt margarine, oil, water and Nestle Quik. Add flour and sugar. Add butter, vanilla, eggs and soda. Place in greased 11 x 15-inch pan and bake 20 minutes at 375° to 400°.
Heat oven to 325°. Grease 2 1/2 to 3-quart to 2 1/2 to 3-inch deep baking dish. In food processor finely chop sweet potatoes into chunks. In large mixing bowl, add potatoes. Mix in remaining ingredients except 1 cup of cream. Put into food processor and mix until blended. Pour over potatoes, add remaining cup of cream and stir until well blended. Pour into prepared baking dish. Bake 20 minutes, then stir mixture near edge to middle. Bake 15 minutes. Then stir again. Bake 25 to 30 minutes or until top is slightly brown and custard is firm.
Weigh chicken after it is skinned and boned. Salt, pepper and paprika chicken pieces. Brown chicken in 4 tablespoons of butter. Place in a large casserole (I use a large, flat Pyrex pan). Heat remaining 2 tablespoons of butter in same frying pan and saute mushrooms for 5 minutes. Sprinkle flour over them and stir in chicken broth and sherry. Cook for 5 minutes. Arrange artichoke hearts, without cutting them in pieces, between chicken pieces. Pour mushroom-sherry sauce over them; cover and bake at 375° for 40 to 45 minutes. Yields 4 to 6 servings.
Saute onion and celery in margarine 5 minutes. Add chicken broth, soup and soy sauce. Simmer 5 minutes. Add chicken and rice. Bake 10 to 15 minutes at 350°. Put noodles and cashews on top and bake 2 more minutes.
Mix together sugar and cocoa. Add milk, vanilla and butter. Boil for 1 1/2 minutes. Stir in peanut butter until it melts. Add oatmeal and nuts; mix well and drop by spoonfuls onto wax paper.
Mix Eagle Brand milk with juice from 2 lemons, then add other ingredients, adding whipping cream last.
Brown onion in 1 tablespoon oil. Add ground beef. Let cook a few minutes. Add other ingredients.
Cook all ingredients in 1 1/2-quart saucepan over medium heat 4 to 5 minutes, stirring vigorously, until mixture forms a ball. Remove dough from saucepan and let stand on counter 5 minutes.
Combine butter, onion, parsley and juice drained from tomatoes. Cook down to about half. Add tomatoes, pepper and Worcestershire sauce. Salt to taste. Heat through. Serve in sauce dishes topped with Parmesan cheese.
Mix onions, green peppers, carrots and ground meat together. Add cracker crumbs, salt, pepper, Worcestershire sauce and mustard. Add tomato juice and blend well. Shape into a loaf and place in oiled casserole. Cover and bake in a 400° oven for 40 minutes. Uncover and bake for another 20 minutes.
Mix crab, crumbs, pepper, onions and celery. Set aside. Mix eggs, A.1. Worcestershire sauce and hot sauce. Add to other ingredients. Mix well. Form into patties. Fry in deep fat.
Cream shortening, sugar, peanut butter and eggs well. Add flour and	vanilla and roll into small balls. Place on greased cookie sheet and flatten with fork crosswise. Bake at 350° until brown.
Cook rice and mix in vinegar, sugar and salt mix. Saute the other ingredients with oil. Add water, sugar and shoyu; cook until done. Mix with flavored rice. For rice, vinegar and sugar, use the plastic measuring cup from the rice cooker.
Heat oil in iron skillet in oven while mixing remaining ingredients. Pour mixture into skillet; spread. Bake at 425° for 45 minutes.
Melt cheese; set aside. Mix flour into melted butter. Gradually add juice until well blended. Add melted cheese and chopped boiled eggs into sauce. Pour over vegetables.
Cut meat into thin strips. In large skillet heat shortening and brown meat, turning frequently. Stir in onion soup mix and 2 cups water after meat is brown. Cover and simmer 30 minutes. Stir in green peppers and simmer 10 minutes or until meat is tender. Blend cornstarch or flour with 1/2 cup water. Stir just enough into skillet to thicken. Serve over rice.
Place all ingredients in a large mixing bowl. Chill in refrigerator overnight, letting all the flavorings penetrate the cucumber while tightly covered. Preferably in a Tupperware bowl. Serve as a side dish with chicken or beef entrees.
Combine Bisquick and cinnamon. Add milk, egg and pumpkin until blended. Drop by 1/4 to 1/2 cup on hot greased griddle. Spread out with back of spoon. When bubbles appear on top, turn and brown other side. Serve with butter or syrup. Makes 1 dozen.
Mix and spread on bottom of 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.
Cook and drain bacon; crumble. Brown ground beef and onions; drain. In small bowl, combine catsup, vinegar, brown sugar and mustard. Mix all these with the baked beans, the kidney beans (drained) and the lima beans (drain 1/2 of the juice). Bake at 350° for 1 hour.
Grease baking dish; scald milk and beat eggs. Add sugar and beat. Add milk, vanilla and cinnamon. Stir and add a sprinkle of salt. Add bread and stir. Add raisins and mix just enough so raisins don't sink and dot with butter. Set baking dish in about 2 inches of warm water while baking. Bake at 350° for about an hour, or until knife comes out clean.
Bring peaches and sugar to a boil. Remove from heat. Add jello and stir for 2 minutes to dissolve. When cool, fold in buttermilk and Cool Whip. Pour into an oblong casserole dish and refrigerate. Microwave almonds on High for 5 minutes or until golden. When cool, sprinkle on top of salad. Serves 12 to 15.
Combine orange juice, lemon juice, pineapple juice and cherry juice; mix well. Pour over ice, add cold ginger ale.
Stir together first 5 ingredients. Add milk and half and half. Stir all together and pour into 2 unbaked pie shells. Add cinnamon on top. Bake until done in 350° oven. Makes 2 pies.
Mix zucchini and tomatoes and season with basil, oregano, salt and pepper. Saute in a little oil or oleo.
Mix all ingredients until smooth. Spread over cake when cool. You might have to thin it with cream if it is too thick.
Mix. Put in buttered casserole dish. Top with crushed Ritz crackers. Sprinkle with poppy seed. Bake 30 minutes at 350°.
Flour meat and brown in oil. Place meat in a 12 x 8 x 2-inch glass dish. Place onions on top of meat and season to taste. Mix soup and water together and pour over meat. Bake, covered, at 300° for 1 1/2 hours. Add the mushrooms the last 15 minutes of cooking time. Serve with mashed potatoes or rice. Serves 4 to 6.
Combine brown sugar, butter, water and cinnamon in 4-cup microwaveproof ring mold. Place in oven. Cook on High 1 minute. Remove and stir in nuts. Cut each biscuit into quarters. Place in brown sugar mixture. Stir carefully to coat each piece. Push biscuits toward outside of mold. Place in oven. Cook on High 3 minutes. Let stand 2 minutes. Pull biscuits apart to serve.
Pour first 5 ingredients into a buttered deep dish. Combine next 4 ingredients; mix well. Add in egg; mix until crumbly. Spread over cherry mix. Pour melted oleo over top. Bake at 350° for 35 minutes.
Cut chicken into bite size pieces. Dip in beaten eggs, then shake in equal mixture of bread crumbs (flavored or plain) and Parmesan cheese (I use a plastic bag to shake the meat in). Saute in generous amount of butter until golden brown. Remove chicken to a casserole dish (or baking pan). Saute vegetables in the same pan, scraping the bits of chicken up while frying vegetables. Add vegetables to the chicken; mix all together. Add 1/4 to 1/2 cup of broth to pan and heat; pour over chicken. Bake at 350° until bubbly and somewhat crispy on top, about 25 to 30 minutes. Serve with any kind of rice.
Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel and lemon juice. Pour into pie shell. Preheat oven to 350°.
Cream the shortening and sugar. Add egg and molasses and mix well. Blend soda with milk. Sift dry ingredients together and add alternately with milk. Bake in a moderate oven (340°) for about 40 minutes. Cut into squares while slightly warm.
Heat large pot of water to boiling for pasta. Combine oil, vinegar, mustard, salt, pepper and chives in a large bowl. Whisk until combined. Set aside. In another large pot, place squash and lobster in steamer basket over simmering water. Steam 3 minutes. Do not overcook. Add to chive dressing.
Mix all ingredients together. Use green peppers to taste, depending on how hot you desire the dip to be. Blend peppers in blender with vinegar. Drain well.
Saturate brisket with seasonings and sauces. Cover with foil and refrigerate overnight.
Mix all ingredients together, except sour cream. Chill in refrigerator. Take out of refrigerator after chilled and fold in sour cream.
Saute onion, green pepper and garlic in medium saucepan. Stir in remaining ingredients. Heat to boiling, Reduce heat; boil gently, uncovered, 30 min. Remove Bay Leaf. Serve over hot cooked pasta.
Blend cream cheese, mayonnaise, Worcestershire sauce, onion and ripe olives. Shape in 36 balls. Roll in dried beef. Chill. Insert 1 pretzel stick in each ball just before serving. Yields 36 appetizers.
Select small, firm, yellow or red tomatoes. Wash and drain. If a tomato preserve with skins is desired, dip the tomatoes into boiling water, then into cold water and remove skins. Handle carefully. Boil lemon 5 minutes in part of water. Boil remaining water with sugar for 5 minutes to make a syrup. Add tomatoes, ginger root, lemon and liquid in which lemon was cooked. Boil until tomatoes are clear and the syrup somewhat thick. Remove scum. Fill hot, sterilized jars 3/4 full with the preserved fruit. If paraffin is to be used, add enough syrup to fill jar to 1/4 inch of top of jar; otherwise, fill to top. Seal, label and store.
Brown the ground hamburger and drain well. Set the cooking temperature to low. Cut the Velveeta cheese into 1/2 inch blocks (that is just to help melt the cheese faster than if you drop the whole block into the pot). Add the cheese and continue to stir so the ground meat does not burn. Once the cheese has started to melt, add the salsa. Once the cheese is completely melted, the dip is done! Allow the dip to cool and put in the fridge. (It is better if made the night before!) Put the crock-pot on the day to serve and put on low heat. Watch out because if it simmers in the crock-pot too long it will get very soupy! Serve with tortilla chips.
Slice 12 x 12-inch sponge cake lengthwise and spread on the bottom of a platter. Place 1 1/3 cups of water in a saucepan; bring it almost to a boil and add milk and sugar. Mix remaining 1/3 cup of water with cornstarch and vanilla. Gradually add to the milk mixture, stirring constantly until starch mixture is cooked and there are no lumps. Remove from heat and add butter. Stir in beaten eggs, 1/4 portion at a time, while stirring vigorously. Pour latija on top of sponge cake and sprinkle with plenty of cinnamon. Yields 12 servings.
Combine first 4 ingredients. Roll or shake chicken in this and arrange in 3-quart baking dish. Bake at 400° about 45 minutes. Combine soup with milk, paprika and cheese. Pour over chicken and bake 30 minutes more. Serve over cooked rice.
Heat olive oil in large saucepot. Add garlic, onion and parsley. Cook until onion is transparent. Add tomatoes, tomato paste, celery, carrots, potatoes, string beans, water and bouillon cubes. Simmer covered about 1 hour. Bring to a boil; add cooked macaroni and kidney beans. Simmer 10 minutes. Serve with Parmesan cheese. Serves 8.
Season hamburg; add egg. Mix well and roll out. Spread mustard on one side. Spread sauteed veggies on other side. Add Parmesan or other type of cheese. Fold mustard side of hamburg over veggies and seal. (Disregard cheese over veggies if you don't want the cheese.) Bake in 350° oven until done, about 15 minutes. Before done, add canned potatoes to warm them.
Heat oil in a 10-inch nonstick skillet over high heat. Add beef, stirring to break up pieces; cook 3 minutes or until no longer pink. Add 2 cups hot water, milk, green pepper, soup mix, salt and pepper; stir to mix. Scatter pasta over top; cover and bring to a boil. Boil 2 minutes, stirring 3 to 4 times with a fork to separate strands of pasta. Stir in peas and carrots; cover, reduce heat and simmer 4 minutes or until vegetables and pasta are tender. Remove from heat. Stir in remaining 1/4 cup hot water. Serve immediately. Makes 4 servings.
Cream butter and sugar. Add vanilla and egg; mix well. Sift dry ingredients and add alternately with sour cream. Drop by teaspoonfuls. Dip bottom of glass in water, then in sugar; press top of each cookie to flatten. Bake at 425° about 5 to 8 minutes or until delicately browned. Makes about 3 dozen.
Mix all ingredients. Spread half of batter to 2/3 of batter on bottom of jelly roll pan. Top with fruit (I usually use two different kinds like: 1/2 cherry and 1/2 apple). Drizzle rest of batter on top of fruit filling. Work in with fruit. Bake at 350° for 35 to 40 minutes.
Prepare cake mix according to directions. Fill cups approximately 2/3 full. Place filled cups in a 13 x 9-inch pan and gently place in oven. Bake 20 to 25 minutes in a 350° oven. Test with toothpick in center. When completely cool, frost and decorate with sprinkles.
Brown sausage. Stir in flour until well mixed. Add milk. Cook until thickened, stirring occasionally.
Brown meat with onion and spices. Drain and add mustard and cheese. Stir until cheese is melted. Thaw frozen dinner rolls. Roll out roll and place a spoonful of meat into each roll. Seal roll and let rise. Bake until browned following baking directions on package of rolls.
Arrange asparagus spears, garlic salt and onion in buttered casserole. Mix soup, cheese and peas and pour on top. Toss together and sprinkle bread and margarine on top. Bake 30 minutes at 350° until bubbly and crumbs are golden. Serves 6. If you like, you may add a layer of green beans with the asparagus to serve 10.
Cook potatoes without peeling. Cool, peel and cut into cubes. Add eggs, onion and celery. Coat with salad dressing. Season with salt and pepper to taste.
Mix dry ingredients well. Add milk, then egg yolk. Mix well and cook over medium-low heat, stirring constantly, with a whisk. Cook until thick and an indention is left when you stir a spoon through it. Add vanilla and butter. Pour into baked 9-inch pie crust and cover with meringue. Brown meringue in preheated 425° oven. Cool to room temperature before serving. Keep refrigerated.
Cook potatoes in oil in a large frying pan with lid. Just before potatoes are done, add remaining ingredients. Cover pan and steam until potatoes are tender. Remove lid and let liquid cook away.
Saute 3 chopped cloves of garlic in olive oil until golden brown. Cook spaghetti as directed on box. Cook broccoli until tender. Pour garlic and oil mixture over spaghetti and broccoli. Toss well, then sprinkle with Parmesan cheese.
Drain all vegetables and mix together. Heat remaining ingredients until boiling. Cool. Pour over vegetables.
Stir ingredients until dough clings together. Turn out on floured board to knead. Pat out then cut into 1-inch strips. Melt 1/2 cup butter in 13 x 9-inch pan. Dip strips in melted butter and bake at 400° for 15 to 20 minutes.
Bring sugar and syrup to a boil. Remove from heat. Add jello and stir until dissolved. Pour over popcorn. Spread on wax paper or form into balls.