HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans in cold water overnight. Drain, wash and cover with about 2 inches of water. Add salt and boil over moderate heat for about 1 hour, adding water if needed. Add diced onion, diced garlic, pepper, cumin seed, chopped chilies, taco sauce and tomatoes. Cook over medium heat for an hour or longer, until beans are tender. For spicier beans, add 1 or 2 teaspoons of red chili powder.
Combine Ricotta cheese, 12 ounces of Mozzarella cheese, egg and garlic powder. Mix well. Combine sauce and water in a separate bowl. Spread 1/3 of sauce in bottom of a 12 x 8 x 2-inch dish. Place 3 uncooked lasagna noodles on top. Cover with 1/2 of the cheese mixture, 1/2 of the hamburger and 1/2 of the mushrooms and pepperoni.
Combine all ingredients in a 2-quart bowl, tossing gently. Cover and refrigerate.
Scrub potatoes, rub skins with shortening, and prick with fork. Bake at 375° till done, 70 to 80 minutes. Cut slice from top of each. Scoop out insides; reserve shells. Mash potatoes. Add butter, salt, pepper and enough milk or cream to moisten. Beat till fluffy. Stir in lobster, 3/4 cup cheese, and onion. Pile filling into potato shells. Bake 20 to 25 minutes longer. Sprinkle remaining cheese over tops of potatoes; bake 3 minutes more.
Put ground beef, pork and chicken into a large pot. Pour enough broth over the meat to cover. Put catsup and tomatoes; stir. Add Worcestershire, salt and pepper to taste. Add mashed potatoes and creamed corn. Heat, stir constantly, so it will not stick.
Melt butter; pour into baking pan sprayed with Pam. Dump the remaining ingredients in the baking pan. Mix together. Cook at 400° for 1 hour, uncovered. This makes a large casserole.
Microwave marshmallows and the reserved 1/2 cup pineapple liquid in large bowl on High 2 to 2 1/2 minutes or until smooth when stirred. Refrigerate 30 minutes or until slightly thickened. Mix until well blended. Fold in pineapple and whipped topping. Pour into crust. Refrigerate several hours or overnight. Garnish with pineapple chunks and cherries.
Cream sugar and butter. Beat eggs into creamed mixture; add flour. Fold in nuts and chocolate bits. Bake in well-greased pan at 325° about 40 minutes.
Mix all ingredients with electric mixer. Bake at 350° for 30 to 35 minutes.
Beat for 10 minutes. Grease and flour Bundt cake pan. Bake at 325° for 60 minutes.
In 4-quart casserole dish, layer in order the potatoes, onion, corn, green beans and carrots. Mix soup with hamburger. Pour over top. Place in 350° oven covered with lid. Bake for 1 hour. Top with grated Cheddar cheese the last few minutes so it will melt.
Cook first 7 ingredients and add margarine. Shake in some pepper and celery seed. This makes 1 quart and will keep a long time.
Cream shortening and gradually add sugar until all sugar is dissolved. Add eggs, one at a time, beating after each addition. Mash bananas and add to the batter. Sift dry ingredients together and fold in (do not beat). Fold in finely chopped pecans. Bake in greased loaf pan for 45 minutes at 350°.
Cool and mold. Finely chopped onions, pepper and celery may be added to mixture before molding.
In a small bowl, mix flour, cinnamon, baking soda and salt; set aside. In large bowl, beat eggs well, then beat in oil, sugar and vanilla. Stir in flour mixture until well blended, then add apples and walnuts. Spoon into 2 1/2-inch muffin tins lined with paper muffin cups. Bake in preheated 350° oven for 15 to 20 minutes.
Saute onion in butter and add to potatoes which have been boiled and drained. Mash together. Butter large casserole dish and add 1/2 of the noodles. Spread mashed potato mixture over noodles and top with slices of cheese. Add rest of noodles and again top with cheese slices. Dot with butter; cover. Bake in 350° oven until cheese melts.
Rinse chicken. Poke holes in the lemon with a fork. Insert it into the chicken. Sprinkle with paprika. Put in a roasting pan and cover with foil. Bake in oven for 1 hour at 350°. Remove foil and bake until just brown.
Cream cheese and mayonnaise. Add next 5 ingredients. Chill one hour. Form into a ball and roll in nuts.
Mix jello according to directions on the box. Allow to partially gel. Add strawberries and Cool Whip to broken up angel food cake. Return to refrigerator for 3 hours.
Preheat oven to 450°. Halve the potatoes lengthwise. Cut halves lengthwise into long wedges, about 1/3-inch wide. Spray potatoes with cooking spray. Place on cookie sheet, cut side down. Sprinkle with 1 1/2 teaspoons cheese and dust with paprika. Bake 15 minutes. Turn potato wedges. Sprinkle with remaining cheese and dust with additional paprika. Bake 15 minutes longer or until crisp and golden brown. Per serving: 170 calories, 4 grams protein, 38 grams carbohydrates, 1 gram fat, 3% calories from fat, 1 mg. cholesterol, 41 mg. sodium.
Dip chicken in egg whites and cornstarch. Saute chicken. Add vegetables, sherry, soy sauce, hoisin, garlic and ginger. Add snow peas, cherry tomatoes, bok choy and cashews. Total cooking time is about 10 minutes. Yields 4 servings.
Coat 12 x 8 x 2-inch baking dish with cooking spray. Place uncooked rice in bottom of dish and top with chicken. Combine water, mushroom soup and onion soup mix, stirring to blend. Pour over chicken. Cover and bake at 325° for 1 1/2 hours or until chicken and rice are done.
Boil noodles in salted water until tender. Drain and rinse with cold water. Divide cheese into 2 equal portions. Mix parsley into 1 portion of cheese. Place half of noodles in buttered baking dish. Add cheese with parsley. Top with remaining noodles. Sprinkle remaining cheese over top and dot with butter. Bake at 350° until cheese melts and top is browned. Cut into squares. Baking time is 55 minutes from cold oven start.
In a bowl, combine 1/3 cup soup with beef, crumbs, egg, salt and pepper. Shape into 6 oval patties. Brown patties in skillet. Gradually blend remaining soup into flour until smooth. Add remaining ingredients to skillet. Stir.	Cover and cook over low heat for 20 minutes. Stir often.
Put all ingredients, except ice cream, into blender container. Cover and process at liquefy until smooth. Stop blender, add ice cream, cover and process 1 cycle at blend.
Combine sugar, lemon juice and water. Stir to dissolve sugar. Serve over ice. Garnish with lemon slices. Serves 6.
Mix first 3 ingredients and press into a 9 x 13-inch pan. Mix next 4 ingredients and spread over crust. Put a layer of bananas over that, then a layer of pineapple. Top with Cool Whip, cherries and nuts. Serve well chilled.
Combine 1/4 cup brandy, thawed orange juice concentrate and cranberries in a large bowl; cover and let stand 1 hour. Combine dates, pecans, orange rind, vanilla, eggs and pineapple. Add to cranberry mixture; stir well. Combine flour, baking soda, salt, cinnamon, allspice and nutmeg. Add to fruit mixture; stir well. Spoon batter into a 6-cup Bundt pan coated with cooking spray. Bake at 325° for 45 minutes or until a wooden pick comes out clean. Cool cake 20 minutes. Remove from pan and cool completely on a wire rack.
Melt chocolate chips over hot water. Add milk; heat until mixture is just warm. Serve over ice cream. Can be refrigerated and warmed again.
Combine eggs, sugar, oil and strawberries. Beat well. Add flour, soda, salt and cinnamon. Grease and flour 2 loaf pans. Bake at 350° for 50 minutes or until bread tests done. Cool only slightly and remove from pans.
Heat oven to 375°. Mix together sugars and flour. Beat thoroughly by hand eggs, milk, vanilla and butter.	Fold in nuts. Pour into pastry-lined pan. Bake 37 minutes or until done.
Melt chocolate chips and butter over low heat; gently stir in Rice Krispies. Press into 9-inch pie dish. Beat together pudding and cold milk, then add Cool Whip and marshmallows. Pour into the pie shell and cool at least 2 hours.
Combine milk, egg and beer, beating well. Roll shrimp in flour, then in milk mixture, then in flour again. Fry in hot oil until brown. Drain on paper towels.
Cook noodles until tender; drain. Pan-fry ground beef until brown and pieces separate; drain. Add Ragu sauce and mushrooms to browned ground beef. Heat until bubbling. Using 10 x 13-inch baking dish, place a single layer of noodles on bottom of dish. Cover noodles with layer of beef and sauce. Place cheese slices over beef and sauce, then sprinkle heavy with Parmesan cheese. Repeat each step again. Bake in preheated 350° oven 15 minutes.
Peel and shred cool potatoes coarsely. Melt butter over low heat. Add cheese and stir until melted slightly. Fold into potatoes with remaining ingredients. Turn into casserole dish. Sprinkle with paprika. Bake for about 25 minutes or until bubbly.
Dip veal cutlets in beaten eggs and dredge in Italian bread crumbs. Bake coated cutlets in a well greased baking dish for 35 minutes at 350 degrees. Pour spaghetti sauce over cutlets, then sprinkle with cheeses. Bake for an additional 10 minutes. Serve hot.
Toss bread cubes with butter and seasonings. Spread in a single layer in shallow pan. Bake in 300° oven, stirring occasionally until crisp and light brown, about 30 to 45 minutes. After cooling, store in airtight container for use in soups and on green salads. Store in refrigerator or freezer for extended storage.
In a large pot place cabbage on bottom and then potatoes. Add enough water to cook. Cook only until about half tender. Add sausage pieces. Cover and cook until tender. Add butter and salt and pepper to taste. Serve with cornbread.
Mix all ingredients together. Mixture will be stiff. Shape into balls. Roll in sesame seed, coconut, chopped nuts, etc.
Crush Oreos with filling and set aside. Cream together butter, cream cheese and powdered sugar. Set aside. Blend pudding and milk. Mix cream cheese mixture and pudding mixture together, then fold in Cool Whip. Layer crushed Oreos and filling. Very attractive in a trifle dish. Keep refrigerated.
Clean the spinach and tear it into bite size pieces. Put in a salad bowl. Toss with onion, celery and eggs. Chill. Toss with dressing.
Chop onion and saute in butter. Cook rice and broccoli. Mix all together. Preheat oven to 350° and cook for 30 to 45 minutes.
Bring broth to a boil. Add tortellini and cook to package directions (about 4 minutes). Add spinach and cook 2 to 3 minutes. Serve immediately in heated bowls sprinkled with Parmesan cheese. Serve with crusty bread and butter. Serves 2 or 3 as a main course or 6 as an appetizer.
Brown pepper and onions in the oleo. In large boiler, first cook spaghetti in broth until about tender. Add all other ingredients. After all is cooked about 10 minutes, it can be baked in a casserole dish about 25 minutes in a 350° oven. If desired, freeze to use later.
Mix Cool Whip, sour cream and gelatin with mixer. Fold in other ingredients. Pour into serving bowl. Chill until time to serve.
Combine all ingredients and mix well. Roll in balls and place on waxed paper to chill. Dip in chocolate chips and wax which have been melted together.
In medium bowl, combine lettuce, apple, cheese and sunflower seeds; toss gently. In small saucepan over medium heat, heat jelly and vinegar until melted, stirring frequently. Cook slightly. Pour over salad; toss to coat. Yields four 1-cup servings.
Saute onion, celery and green pepper in a small amount of oil or butter. Mash squash and mix in saute vegetables. Add crumbled cornbread, can of cream of chicken soup and egg. Bake at 350° until firm and brown, about 35 minutes.
Preheat oven to 350°. Prepare crust by crushing granola in blender to make 1 1/4 cups of crumbs. Press into a 9-inch pie plate.
Cook syrup and sugar until it begins to boil. Remove from heat and add peanut butter, then cornflakes. Drop on wax paper from spoon.
Brown meat in cast-iron pot; drain well and return to stove. Add tomato sauce and 1 1/2 cups water; simmer. Add chili powder and all herbs. Mix well and allow to cook for about 10 minutes. Add salt and cayenne pepper to taste; allow to simmer until thick. Add sugar and cook for few minutes longer. Serves 10 to 12 people.
Add all ingredients to beaten eggs. Bake in greased quiche pan or baking dish at 350° for 45 minutes. Cool and serve in small squares or serve warm as main dish.
Mix the margarine, flour and Mozzarella cheese as you would a pie crust. With your fingers, roll the dough around the stuffed olives. Bake at 400° on a cookie sheet for 15 minutes or until golden brown.
Beat egg whites until foamy. Gradually add sugar. Beat until stiff. Add salt and vanilla. Mix well. Add pecans and nuts. Preheat oven to 350°. Drop by spoonfuls onto foil covered cookie sheet. Put in oven and immediately turn oven off. Leave cookies in closed oven overnight.
Set oven to 400°. Scrub potatoes and remove eyes or bad spots. Slice paper thin (a food processor does job quickly). Oil-rub a 1-quart baking dish or 2 (1/2-quart) dishes. Layer half the potatoes, onions, flour and salt in the dish. Cover with all the peas and top with layers of remaining onions, potatoes, flour and salt (in that order).
Melt butter, add pepper and onions, cook until soft. Add flour and stir until smooth. Add milk slowly, stirring constantly until thick and smooth. Boil 2 minutes, add remaining ingredients, pour into large baking dish, cover with rolls. Bake 30 minutes at 350°.
Preheat oven to 350°. In a large bowl, mix all ingredients well. Spoon mixture into loaf pan. Cook for 1 to 1 1/2 hours.
Beat margarine and sugar for 5 minutes. Dissolve soda in vinegar and add to margarine mixture. Add vanilla; beat in flour. Add chocolate chips. Drop by teaspoonful onto ungreased cookie sheets. Bake at 275° for 30 minutes.
Arrange pecans in clusters of 3 or 4 halves 2-inches apart on greased baking sheet. Top each cluster with 1 caramel, slightly flattened. Bake at 300° for 7 minutes or until caramels soften. Remove to waxed paper.
In a large bowl, combine first five ingredients. With a pastry blender, cut in shortening until evenly distributed. Store in a large airtight container in cupboard. Keeps 10 to 12 weeks. Yield: About 17 cups of mix.
Dissolve sugar in hot water. Cool completely. Combine remaining ingredients; pour in sugar and water mixture. Place in freezer. Stir once an hour for the first 3 hours. Freeze 24 hours. Thaw at room temperature until slushy before serving.
Brown meat, onions and pepper salt. Stir in remaining ingredients. Taste and if necessary, add chili powder. Simmer about 20 minutes until macaroni is tender. Add more water, if not saucy. Cook 5 minutes longer.
Put roast in crock-pot. Sprinkle onion soup mix over roast (no water required). Cook 8 to 10 hours on medium heat. Add potatoes and veggies as you wish.
Heat pineapple with sugar. Add gelatine which has been softened in the 1/4 cup cold water. Stir until dissolved. Add lemon juice and cherry juice and set aside to cool.
Mix flour and milk; heat slowly until it makes a thick paste. Cool in refrigerator. Combine remaining ingredients; beat until fluffy. Add flour paste and beat well.
Boil together	ingredients until mixture forms soft ball. Drop a little dab of mixture in cold water. Remove from fire and add 3 tablespoons peanut butter. Mix until it begins to thicken. Pour into butter-greased pan, 9 x 13-inches. Let set until mixture is solid.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Spread coconut evenly in bottom of pan. Sprinkle with pecans. Prepare cake mix following package directions for original recipe. Pour over coconut and pecans. Combine cream cheese and melted butter, beat until creamy. Add sugar; beat until smooth. Drop by spoonfuls evenly over cake batter. Bake at 350° for 45 minutes or until toothpick inserted 1/2 to bottom comes out clean. Cool completely. To serve, cut into pieces and turn upside-down on plates.
Cream butter and gradually add sugar. Add syrup and evaporated milk. In a separate bowl, add salt to eggs and beat until light. Stir well into first mixture. Add vanilla and pecans. Use 1 cup nuts for halves, 1 1/2 cups if using broken pieces. Pour into pie shell. Bake in preheated oven at 400° for 10 minutes. Lower heat to 350° and bake for 35 to 40 minutes or until knife inserted in center comes out clean.
In a 9 x 12-inch baking dish, melt margarine. Add remaining ingredients in order, sprinkling evenly. Do not press down. Bake at 350° for 25 to 30 minutes. Cut in small bars when cooled. Do not overbake.
Combine orange juice and milk in blender. Add pudding and blend on low speed 2 minutes. Stir in sour cream. Chill 2 hours. Serve with fresh fruit.
In a large casserole dish, mix potatoes, sour cream, onion soup mix and cheese. Also, add salt and pepper in a saucepan; melt butter. After it melts, crumble your Toasties in with your butter. When the Post Toasties are pretty well soaked in the butter, spread over the contents already in the dish. Bake at 350° for one hour or until cheese is brown.
Mix in crock-pot the 3 cans of soup. Add rice. Place the chicken on top of mixture. Add the diced celery. Cook for 3 hours on high or 4 hours on low.
Beat eggs until foamy; beat in flour and both sugars. Blend in butter. Stir in chips and nuts; pour in pie shell. Bake at 325° for 1 hour. Serve warm with cream or vanilla ice cream.
Mix beans and chopped chilies. Layer in small (4 x 8-inch) dish. Mix together and layer on top of beans sour cream, mayonnaise and taco mix. Mix together and add next layer of tomatoes, black olives and green onions. Top with grated cheese. Serve cold or heated.
Cook oil, flour, salt and mushrooms in skillet. Add drained liquid, plus enough water to make 1/2 cup liquid. Cook until thickened. Add lemon juice, soy sauce, chicken or turkey, celery and green pepper; cook for 15 minutes. Spoon onto split hamburger buns. Serve hot.
Peel and chop tomatoes; add remaining ingredients. Add salt, pepper, Worcestershire and Tabasco sauces to taste. Chill and serve with Doritos.
Cook chicken cutlets in chicken broth for about 20 to 30 minutes or less. Put them in a butter coated casserole dish. Put Stove Top stuffing on top of chicken. Mix cream of chicken soup with milk and pour over stuffing. Sprinkle with cheese. Bake until bubbly at 350°, about 40 minutes.
In a small pan, boil the raisins in the water. Boil for 5 minutes. Cool. Stir in 1 teaspoon baking soda. Let stand.
In a heavy 2-quart saucepan over low heat or double boiler over hot (not boiling) water, beat egg yolks, sugar and salt with wire whisk. Gradually stir in milk and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 25 minutes. Stir in vanilla. Serve sauce warm or cold over apple pie, fruitcake, cut up fruit or ice cream. Serves 12.
Cook broccoli according to package directions. Drain. Cook onions in boiling salted water until tender. If frozen onions are used, drain. In saucepan, melt 2 tablespoons butter. Blend in flour, salt and pepper. Add milk all at once. Cook, stirring, until thick and bubbly. Reduce heat and blend in cream cheese until smooth. Stir in vegetables. Place mixture in a 1 1/2-quart casserole and bake for 20 minutes at 350°. Melt remaining butter. Toss with bread crumbs and Parmesan cheese and sprinkle over casserole. Bake 20 minutes more.
Cream shortening and sugar thoroughly. Add sifted dry ingredients alternatively with milk and water; beat smooth after each addition. Add extracts. Fold in egg whites. Bake in 2 waxed paper lined pans, 9 inch square layer pans in moderate over (350 degrees) for 30 minutes. Put layers together with 2/3 of the recipe for Seven Minute Frosting tinted a delicate pink.
Combine all ingredients; mix (be careful not to overbeat) until well blended. When batter is smooth, pour into greased 8 x 8 x 2-inch pan. Bake at 425° for 20 to 25 minutes. Can be served warm.
Mix cake mix, butter and 1 egg in a well greased and floured 9 inch x 13 inch pan. Combine cream cheese, 2 eggs and powdered sugar. Spread over cake mixture and bake 350° for 35 minutes.
Brown beef and onion together. Drain off fat and put into crock-pot. Brown bacon; drain off fat. Add bacon and remaining ingredients to crock-pot. Stir together well. Cover and cook on low for 4 to 9 hours.
In large mixing bowl, combine all ingredients. Mix until smooth. Pour into greased 15 x 10 x 1-inch pan. Bake at 350° for 35 minutes. Cool.
Be careful to keep in a moderately warm atmosphere. Do not refrigerate. Do not overbake, boil or broil. Neither should you keep her in a stew. Women are tender and bruise easily so do not pinch or whip too hard. When she appears to wilt, take her out to dinner. Sprinkle with equal amounts of strength and kindness. Baste often with love and affection. Garnish occasionally with flowers as this improves the flavor over the years.
In 9 x 13-inch pan, melt 1 stick of butter. Add graham cracker crumbs, coconut, chocolate chips, butterscotch chips and condensed milk. Sprinkle with walnuts (chopped). Bake at 350° for 30 to 40 minutes.
Saute onions, celery, bell pepper and garlic in butter. Cover pot; stir occasionally. Add flour. Cook 10 minutes and stir. Add parsley, green onions and crawfish. Cook 10 minutes. Stir. Add milk slowly, then add Velveeta cheese. Cook over low heat for 20 minutes. Season to taste. Serve over noodles and add Parmesan.
Mix all ingredients in a gallon jar; then fill to top with Worcestershire sauce. Shake well.
Cream butter and sugar. Add eggs, one at a time. Mix salt, flour, baking powder and spices (such as cinnamon, nutmeg and allspice). Mix honey with water and add alternately to first mixture with combined dry ingredients. Add raisins, figs and nuts. Pour into greased loaf pan or angel cake pan. Bake at 375° until done.
Cook quail until tender in enough water to cover them. Salt water to taste. Save liquid. Remove all meat from bones; place in a greased 9 x 13-inch pan. Mix 4 tablespoons flour in 1/2 cup cold water. Add flour paste gradually to cool quail broth, stirring constantly. Cook mixture until thickened; pour over quail meat in pan. Add the drained peas. Roll out pie crust to cover top of pan. Dot with butter. Bake at 375° until crust is golden brown.
Prepare pudding mixes according to package directions; let stand 5 minutes. Layer puddings in cups, sticking 1 or 2 gummy worms in each pudding so that they look like they are coming out of the dirt. Insert wooden stick in each pop and freeze about 4 hours. To serve, remove from cups and enjoy.
Thaw salmon if frozen. In large skillet, combine water, lemon juice and pepper. Bring to a boil. Add salmon. Simmer, covered, for 7 to 10 minutes, until fish flakes easily. Remove salmon from liquid and serve. Serves 4.
Preheat oven to 375°. Beat the egg yolks with sugar until light. Add the grated carrot, shredded apple, wine, lemon juice, lemon peel and potato flour. Blend well. Beat the egg whites until stiff peaks form and fold them into the carrot mixture. Spoon into a well-greased 1 1/2 quart casserole. Bake 35 minutes or until golden brown.
Grease 13 x 9-inch baking dish. Diagonally cut bread into 1-inch slices and place in baking dish. Set aside. In bowl, beat eggs, sugar and vanilla. Stir in milk until blended. Pour mixture over bread in baking dish, turning slices to coat well. Cover and refrigerate overnight. Heat oven to 375°. In bowl, combine flour, brown sugar and cinnamon. Cut in butter until mixture resembles small crumbs. Turn bread slices over in baking dish. Scatter blueberries over bread and sprinkle evenly with crumb mixture. Bake 40 minutes or until golden brown. Cut into squares. Top with strawberries. Makes 8 servings.
Wash and drain blueberries. Melt butter or margarine. Add flour, sugar and baking soda. Mix well. Pat 3/4 of mixture into 9 x 13-inch glass dish, well-greased. Sprinkle with berries and top with rest of mixture, crumbled up. Bake 20 to 25 minutes at 425° or until edges are brown.
Put hot cornmeal mush in a loaf pan; cut into slices. Put slices of mush in heated greased frying pan and fry both sides.
Mix sugar and flour. Add butter and stir. Add well beaten eggs and stir. Add M&M's, coconut, pecans and vanilla. Pour into pie shell. Bake at 350° for about 30 minutes. Do not overbake.