HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans several hours and drain. Put in large pot leaving room for plenty of water. Chop onion and garlic; add to beans. Slice sausage thin and add to beans the last 45 minutes of cooking. Cook rice by package directions. Serve beans over rice. This recipe will fill a 48-quart cooler.
Beat the eggs and add sugar, milk and nutmeg. Butter a baking dish. Arrange the bread in dish and pour liquid over it. Let stand until bread has been thoroughly soaked. Add raisins. Bake in moderate oven at 350° for 25 to 30 minutes.
Press crescent roll dough together, making it like a pie crust. Assemble this in a pie plate. Spread bottom with apricot jam, thinly. Place Brie cheese in the middle and pull crust around and on top to cover. Bake at 350° for 20 minutes. Serve with plain crackers.
Combine water, yeast and sugar; stir until dissolved. Set aside. Mix instant pudding according to package directions. Mix margarine, eggs and salt and add to pudding, then add to yeast mixture. Add flour and knead until smooth. Place in a greased bowl. Cover and let rise until double. Punch down; let rise again. Roll out and spread with 2 tablespoons melted margarine. Sprinkle with 1/2 cup brown sugar and 1 teaspoon cinnamon. Roll up and cut in about 1-inch slices. Place in greased pans and let rise until double again. Bake at 350° for about 15 minutes. Drizzle with powdered sugar glaze.
Prepare cake as directed on package. Pour into greased and floured jelly roll pan. Do not use 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. When cake is cool, blend in bowl milk, pudding and cream cheese until thick. Pour over cake and let set. Spread pineapple over pudding mixture. Top with Cool Whip. Garnish with cherries, nuts and coconut if desired. Keep refrigerated.
In a saucepan over low heat, cook and stir marshmallows, chips and butter until marshmallows are melted and mixture is smooth. Remove from heat and stir in peanuts and cereal; mix well. Drop by rounded tablespoonfuls onto wax paper; cool.
Saute the peppers in the butter and oil until tender but not mushy. Remove from pan and set aside. Add the chicken to the skillet. If needed, add a little more butter and oil. Cook until the chicken is lightly browned and tender. Add peppers back to skillet along with the ice cream topping, sugar, ginger, and vinegar. Stir to mix well. Combine the soy sauce and cornstarch in a small bowl and stir until blended. Add to skillet, mixing well. Serve over rice and sprinkle the toasted cashews over the top. Makes 4 servings.
Add together first 6 ingredients. Take half of recipe and put coconut, cinnamon, cloves and raisins in. Bake other half plain.
Peel, core and chop the apples finely; add the bread crumbs, sugar, salt and nutmeg. Beat the eggs well and use them with the milk to moisten the pudding. Turn into greased mold; cover closely and steam 2 hours. Serve with a hot sweet sauce.
Prepare spaghetti as directed on the box. Drain and cool. Add vegetables, Italian dressing and seasoning mix to taste. Toss and refrigerate.
Take a stick of oleo and melt in 9 x 13-inch pan or casserole dish. Use 1/2 of dressing and spread evenly over oleo. Sprinkle chicken over dressing. Combine both soups and chicken broth. Mix well. Add chopped onion and sage to mixture and pour over chicken. Take other half of dressing and sprinkle over top. Bake 35 or 40 minutes at 350°.
Mix all ingredients together and put in casserole dish. Top with some of the cheese and Ritz crackers. Bake at 350° for 30 minutes.
Combine cranberries and sugar. Mix to dissolve sugar. Heat pineapple juice. Add Jell-O and	stir until dissolved. Add to cranberries; stir well. Stir in fruits, sour cream and Cool Whip. Chill until firm.
Adjust oven rack to lowest position. Preheat oven to 350°. In food processor with steel blade, combine flour, salt and Crisco; pulse about 6 seconds, until mixture resembles coarse crumbs. Add milk and process until dough forms a ball. Continue processing 2 minutes. On floured surface, roll dough into rectangle 1/4-inch thick. Fold dough in half, pressing lightly. With a 1 1/2-inch biscuit cutter, cut out dough and place on cookie sheet. Re-roll scraps and repeat, cutting more biscuits. Prick each biscuit with a fork. Bake 30 to 35 minutes, until pale golden. Turn off oven, leave biscuits in oven for 35 minutes. Makes about 2 1/2 dozen. Contains 100 calories each.
Drain spinach in a fine sieve, pressing to squeeze out as much water as possible. Transfer drained spinach to a medium bowl. Add remaining ingredients except bread. Slice about 2 inches off top of bread. Hollow out loaf, leaving a 1-inch wall to create a bowl. To serve, spoon dip into bread bowl.
Cut a small amount of cookie dough and put in a small, greased tart pan or pans sprayed with Pam. (This would be 1/2 slice approximately.) Cook at 350° for 6 to 8 minutes. The cookie dough will only be partially baked. After taking off paper around Reese's cups, place one on top of partially baked cookie dough. Push down slightly. Bake 2 more minutes. Cool slightly before removing.
Scald milk and pour over sugar, Crisco and salt. Beat eggs and add to mixture. Measure 2 1/2 cups of flour into another bowl (gallon crock) and add yeast. Pour lukewarm mixture and mix. Add rest of flour gradually. Takes about 4 pounds. Knead about 10 minutes. Grease bowl. Cover and let rise. Punch down and let rise again. Punch down and shape into loaves, rolls or cinnamon rolls. Bake at 325° until lightly browned.
Bring jelly and Sure-Jell to a hard boil. Add sugar, Jell-O and lemon juice. Boil 8 minutes.
Combine the sugar, margarine and milk in heavy 2 1/2-quart saucepan. Bring to a full, rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes approximately 3 pounds.
Bake the pie crust. Moisten the cream cheese with a small amount of milk or cream; spread on pie crust. Arrange 1 pint small strawberries on the cheese.
In a bowl combine browned and drained beef, onion and tomatoes with liquid, Worcestershire sauce and salt. Spoon into a greased 3 quart casserole. Layer the potatoes, flour, corn, lima beans and green peppers on top. Cover and bake at 375 for 45 minutes. Sprinkle with cheese and continue baking, uncovered, for 30 minutes longer.
Combine juice, sugar and milk. Add whipped cream. Tear cake into small pieces and line the bottom of a 9 x 13-inch baking dish. Pour mixture over the cake and mix together a little. Chill for 24 hours before serving. Serves 8 to 10.
Cook raisins in water until soft; drain off water. Mix applesauce, eggs, sweetener and oil very well. Add baking soda and flour. Add remaining ingredients and stir in the raisins. Bake at 350° for 30 to 35 minutes or until toothpick comes out clean. Makes 1 large cake or 2 dozen cupcakes. One cupcake equals 1 fruit and 1 fat. Sprinkle with chopped walnuts or "no sugar" coconut before baking if desired.
Saute garlic and onion in olive oil until translucent. Add salt, pepper, basil, oregano, tarragon, rosemary, carrots and wine. Cover and cook 5 to 10 minutes, stirring occasionally. Add green pepper, stock, puree and beans. Cover and simmer 30 minutes. Add chopped tomatoes, cooked pasta and zucchini and simmer for another 15 minutes. Makes 6 quarts.
Combine all ingredients and mix well. Shape into a loaf and place in loaf pan, greased. Bake in moderate oven at 350° for 45 to 50 minutes. Serves 6.
Peel potatoes and slice. Simmer onion in bacon drippings and add flour, vinegar, sugar, water and seasoning. Mix well all ingredients together and serve warm.
Combine first 3 ingredients in a medium saucepan. Bring to a boil, stirring constantly. Add carrots. Return to a boil. Reduce heat to low and cook 5 minutes. Serves 6.
Preheat oven to 400°. Fill 12 cupcakes tins with paper liners. Mash bananas with a fork. In large bowl, mix egg, sugar and vegetable oil. Add and mix milk and mashed bananas. In a small bowl, stir flour, poppy seed, salt, baking soda and baking powder. Add flour mixture all at one time to the liquid mixture. Using a wooden spoon, stir just until dry ingredients are moistened. Using a metal or plastic measuring cup. Pour batter into cupcake liners until they are half full. Bake 20 minutes or until toothpick comes out clean.
Pour 2 cups cold milk into bowl. Add pudding mix. Beat with wire whisk until well blended, about 2 minutes. Let pudding stand 5 minutes. Stir whipped topping and 1/2 the crushed cookies into pudding with the rubber scraper until mixture is all the same color. Place about 1 tablespoon of the remaining crushed cookies into bottom of each paper or plastic cup. Add gummy worms to pudding mixture. Fill cups about 3/4 full with pudding mixture. Top each cup with the rest of the crushed cookies. Chill about an hour. Decorate the tops with plastic flowers!
Scald milk in top of double boiler. Combine beaten eggs, sugar and salt in 1 1/2 casserole dishes. Gradually stir in scalded milk. Add cooked rice, raisins and vanilla. Sprinkle with nutmeg and place in oven. Bake at 325° for 50 minutes, or until set.
Brown meat on each side in a pot with oil. Remove meat; saute peppers and onions in pot. Return meat to pot. Add remaining ingredients. Simmer at least 3 hours, all day, if possible. Serve over noodles.
Place in a greased lasagna pan. Put noodles on bottom, then sauerkraut, followed by soup mixed with milk, then Russian dressing, then meat. Top with cheese. Bake at 350° until cheese melts. Serves 10.
Mix together margarine and cream cheese; add flour. Chill 2 hours, then press into miniature cupcake pan and fill with filling.
Brown ground beef with onion and green chilies. Stir in remaining ingredients, bring to a boil. Simmer 30 minutes on low. Yields 10 servings.
Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, sugars, eggs and vanilla in large mixer bowl until creamy. Gradually add in flour mixture. Stir in oats and morsels. Drop by teaspoonfuls onto ungreased baking sheet. Bake in preheated 375° oven 7 to 8 minutes for chewy cookies or 9 to 10 minutes or crispy cookies. Let stand 2 minutes. Remove to wire rack to cool completely. Makes about 4 dozen cookies.
Put tomato puree in a pan and rinse the tin with the cup boiling water. Add to puree. Heat to boiling and add the salt and brown sugar. Place the white bread crumbs in a greased baking pan. Pour the melted butter over the bread crumbs and then add the tomato mixture. Cover dish tight and bake at 350° for 30 minutes.
Melt margarine in pan. Blend flour, sugar and milk together. Pour over margarine. Add fruit. Do not stir! Bake at 350° for approximately 45 minutes. Optional: Remove from oven and sprinkle sugar over crust. Return to oven for 10 minutes.
Combine the 1 1/2 cups biscuit mix, sesame seed, water and the 3 tablespoons margarine. Pat into an 8-inch square or a 9-inch round pan; set aside. Melt the 1/3 cup margarine; stir in the 1/2 cup biscuit mix, onion and seasonings. Cook over low heat until bubbly; remove from heat. Stir in chicken broth and milk. Heat to boiling and boil 1 minute. Stir in chicken and mixed vegetables. Turn into ungreased 8-inch square baking dish or 9-inch pie plate. Place dough over top. Cut several slits in top and bake for 25 to 30 minutes at 425° or until golden.
Drain pineapple, reserving juice. Add water to juice to make 1 1/2 cups. Stir boiling water into gelatin in large bowl 2 minutes or until dissolved. Stir in measured liquid. Pour 2 cups of the gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression). Stir in pineapple.
Drain pineapple. Keep juice. Dissolve gelatin in boiling water; stir in pineapple juice. Chill. Stir in pineapple and blueberries. Pour in 10 x 6-inch pan. Chill. Combine sour cream, cream cheese and sugar. Mix until smooth and well blended. Spread over salad. Top with pecans.
Heat oil and vinegar in skillet. Add garlic until heated. Add vinegar, wine, salt and pepper to taste. Then add shrimp. Cook shrimp 5 to 7 minutes (don't overcook). Boil water. Cook spaghetti until done. Drain. Serve shrimp and sauce over pasta.
Brown meat in oil. Slice the onions in rings and cook with the meat. Combine soup, sherry, garlic salt and liquid from mushrooms. Pour over beef and onions. Pour in mushrooms. Let boil and then simmer for at least one hour.
In a large bowl, combine 1/4 cup of water with all ingredients. Peel cucumbers and cut very thin slices. Add to bowl and toss very well. Refrigerate, covered, for at least 3 hours before serving.
Boil chicken in very lightly salted water until tender. Make sure enough water is included to yield 3 cups of broth. Remove chicken from bones and cut in pieces. Cook onion in chicken broth until tender. Mix milk and soup well. Place cut-up chicken in casserole dish which has been lightly greased with butter. Pour milk and soup mixture over chicken. Add onion. Place dressing on top of this and pour melted butter over all. Bake in moderate oven, 350°, until dressing is brown and casserole is bubbly.
Heat oven to 350°. Microwave butter in small microwavable bowl on High for 30 seconds or until melted. Stir in cereal and sugar; set aside. Beat cake mix, eggs, orange peel, orange juice and oil in a large bowl with electric mixer on low speed just to moisten. Beat on medium speed 4 minutes. Pour into greased and floured 10-inch tube pan. Bake 20 minutes or until beginning to rise. Sprinkle with cereal mixture. Bake 20 minutes or until done. Cool 15 minutes; remove from pan. Cool on wire rack. Drizzle with glaze.
Grease well two 1 pound coffee cans. Place a rack or trivet on the bottom of large pot. Fill pot with water; bring to boil. In large bowl, combine dry ingredients. Combine molasses and milk; add to dry ingredients. Stir in raisins. Fill coffee cans 2/3 full; cover with foil and secure with rubber band. Place cans on trivet in kettle. (Water should come 1/2 up sides of can.) Put lid on pot; keep water at simmer and steam bread 3 hours. Remove from pot; remove foil covers. Place cans in 300° oven for 10 minutes to "dry."
Cut chicken in chunks and brown lightly in butter. Brown sliced onions and set aside. Slice cabbage very thinly and brown in butter. Add very thin, round slices of zucchini. When slightly cooked, add chicken and onions. Simmer, adding a little water, wine and soy sauce to taste. If mushrooms are used, slice whole, brown and set aside as with the onions. Add at the end also. Serve over brown rice with soy sauce as a condiment. Remember to cook vegetables only until lightly cooked. Crispy zucchini gives a lovely texture compliment to other vegetables and undercooking retains vitamins.
Mix together sugar, mola`sses and Crisco. Add egg. Dissolve soda in hot water. Add to sugar mixture. Add vanilla. Mix in flour, cream of tartar, ginger, cloves, cinnamon and salt. Chill and roll out. Makes good gingerbread men!
Line a 13 x 9-inch Pyrex dish with the whole graham crackers. Mix the pudding with the milk and Cool Whip. Spread half on the crackers. Put another layer of crackers and rest of pudding mix. Put a third layer of crackers and top with the pie filling. Chill well before serving.
Cream oleo and sugar. Add egg yolks. Stir in lemon juice, milk and salt. Beat egg whites (stiff). Add 1/2 cup sugar. Fold in first mixture. Bake 1 hour at 325°. This cake makes its own sauce.
Mix water, milk, sugar, butter and vanilla in a large saucepan. Add rice and bring to a boil. Reduce heat and keep at a low simmer for 30 to 35 minutes until soupy, stirring often. Cool until room temperature; then refrigerate until completely cool. Plump raisins in warm water for 1/2 hour. Add raisins, half container of whipped topping and apricot preserves.	Serve in	glasses topped with whipped topping and sprinkled with cinnamon. Makes 2 1/2 quarts.
Combine all of the ingredients in a large pan and cover with water. Bring to a boil. Cook for one hour. Put in jars to seal. When ready to cook for your meal, drain and rinse twice before cooking.
Boil all ingredients, including pecans to soft ball stage, stirring constantly. Cool slightly and beat until mixture just begins to stiffen. Drop rapidly from a spoon onto a buttered pan or waxed paper. If candy becomes too stiff at the last, drop into patties and stir in a little hot water.
Pound chicken a little, not to tenderize, but so you can work with it. Put about 2 tablespoons of pineapple in the center. Wrap bacon around it and put a toothpick into it to hold the roll together. Bake at 350° for 30 to 45 minutes, depending on how thick the breast is.
Heat together 2 cups water and sugar (only to dissolve sugar, do not boil). Add 4 cups water, orange juice, lemon juice and pineapple juice. Add bananas (mix a small amount of the juice mixture with bananas to mix well).	After all ingredients are mixed freeze contents!
Preheat oven to 350°. Grease 9-inch spring-form pan. Combine 1 cup nuts, brown sugar and cinnamon. For topping, cut 1/4 cup butter and 1/3 cup flour for coarse crumbs. Stir in 1/4 cup of nut mixture. Set both mixtures aside. Toss pears with lemon juice and set aside. Mix the flour, baking powder, soda and salt; set aside. In large bowl beat the 1/2 cup butter, sugar and vanilla. Add eggs one at a time. Add flour mixture and sour cream alternately to batter. Beat on low speed after each addition. Spread 2/3 mixture in prepared pan. Sprinkle with nut mix and layer pears on top. Spread with rest of batter and sprinkle topping. Bake 10 minutes and sprinkle with 1/2 cup more walnuts. Bake 50 minutes more.
Brown beef in a skillet, crumbling. Drain grease, then add taco seasoning according to directions on the envelope. Spoon over a piece of fry bread and top with any of the following desired: lettuce, tomato, onion, cheese, sour cream, salsa.
Set aside greased 9 x 13-inch pan. Thaw hash browns. Saute onion in oleo.
Cream until smooth, then spread on cake. You can add more powdered sugar, if needed.
Mix together sugar, Karo, buttermilk and hot water with soda. Add to ingredients the oleo and salt. Cook until it forms a soft ball when dropped in cold water. Add pecans and vanilla. Stir until creamy, then drop by spoonful on buttered dish.
Mix together the jello and boiling water. Mix all ingredients well. If doubling the recipe, use 1 cup pineapple juice.
Brown beef and onions; drain fat. Add the other ingredients. Mix well. Put in casserole dish. Bake at 350° for 25 minutes.
Beat yolks and milk. Add to dry ingredients. Beat lumps out. Cook until thick. Cool. Put in already cooked/cooled pie shells. Beat egg whites and spread on top. Brown in oven.
Preheat oven to 325°. Blend flour, sugar, baking powder and salt in bowl. Make a well and add in order: oil, egg yolks, water, vanilla and rind. Beat with spoon until smooth. Beat egg whites and cream of tartar in a large mixing bowl until the whites form very stiff peaks.* Pour egg yolk mixture over egg whites, gently folding with a rubber spatula just until blended. Pour into ungreased tube pan. Bake at 325° for 55 minutes, then at 350° for 10 to 15 minutes more. Let it hang until cold.
Mix sugar and milk in 2-quart saucepan. Bring to a boil. Boil for 2 minutes, stirring constantly. Remove from heat. Add salt, vanilla, marshmallow cream and peanut butter. Stir until mixed (one color). Pour into buttered 8 x 13-inch pan. Cool and cut with wet knife.
Soak 2 cups of beans (I use 5 or 6 different kinds) overnight. Drain water and place beans and fresh water in crock-pot with 2 quarts of water. Add ham, onions, basil, bay leaves, pepper, Tabasco and Worcestershire sauce to taste. Bring pot to high, then reduce to low and cook all day. Serve with cornbread and salad or fresh vegetables.
Wash and chop broccoli and cauliflower. Slice onion, olives and water chestnuts. Blend mayonnaise and sour cream. Pour over vegetables and toss to mix. Chill. Best if allowed to marinate in refrigerator for 2 to 3 hours before serving. (Good.)
Pick chicken from bone. Melt 2 sticks margarine; mix with some of the chicken broth. Pour over chicken and stuffing, which have been combined in pan. Bake 30 to 40 minutes at 350°.
Mix flour, sugar and oleo together. Take 1/2 cup for topping. Mix well. Beat egg whites until stiff. Fold into batter. Put in greased 8-inch square pan. Sprinkle crumbs on top. Bake for 30 minutes at 350°.
On day before, cut spareribs into 2-rib portions. In large pot over high heat, heat to boiling ribs and enough water to cover. Reduce heat; cover and simmer 1 hour. Drain and refrigerate. Grill for 50 minutes until desired doneness.
Combine first 4 ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to coat evenly. Place chicken on a cookie sheet or jelly roll pan. Bake in preheated 375° oven for 15 minutes. Turn chicken over. Bake 15 minutes or until chicken is thoroughly cooked. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake 3 minutes or until cheese is melted. Makes 4 servings.
Rinse dry peas. In a large pot, combine peas and 6 cups water. Bring to boiling. Simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain peas and rinse. Cook bacon until crisp (or what meat you use). Drain, reserving 3 tablespoons fat. Add peas, 4 cups water, onion, celery, salt and pepper. Reduce heat, simmer 30 minutes. Add uncooked rice. Simmer 20 minutes more or until tender. Makes 8 servings.
Bring one pot of water to a boil and add spaghetti. Let cook until just tender.	Heat up jar of spaghetti sauce according to the directions. Preheat oven to 350°. Lightly grease a 9 x 13 baking dish. Drain spaghetti and place in baking dish. Spread out evenly. Pour heated spaghetti sauce over spaghetti in the dish. Then place in oven and cook for 30 to 35 minutes or until cheese is melted.
Prepare salad dressing as directed on package. Set aside. Cook pasta as directed. Drain, rinse with cold water and drain again. Run cold tap water over vegetables to thaw completely. Drain. Combine pasta, vegetables, cheese and chicken in a large bowl. Toss with salad dressing. Chill. Makes 8 servings.
Mix sugars and cocoa; sprinkle over batter. Pour water over all and bake at 350° for 40 to 45 minutes or until top springs back when lightly touched.
Melt margarine. Pour in baking dish. Mix sugar, flour and milk. Pour into baking dish over margarine. Do not mix. Dump in fruit. Do not mix. Sprinkle with cinnamon. Bake at 350° for 1 hour.
Cook first 7 ingredients over low heat until thick. Add mayonnaise, parsley, diced potatoes and onions. Salt and pepper to taste.
Cream butter, egg, liquid sweetener and vanilla. Blend well. Add dry ingredients and beat well. Stir in one of the variations and drop by level teaspoon onto an ungreased cookie sheet. Bake in 350° oven for 8 to 10 minutes. Makes about 36 cookies. Keeps better if refrigerated.
Brown meat with onions in skillet. Add tomatoes and chilies, beans and salt. Put in 2-quart oblong casserole. Make corn bread according to directions on package. Pour corn bread mix over meat and beans mix. Bake at 350° for about 35 minutes. Makes about 6 servings. (This is better the next time it is warmed over.)
Melt margarine; add sugar, Cool Whip and egg whites. Beat until creamy. Break cake into bite-size pieces. Place 1/2 of cake bits in a bowl. Put 1/2 the cream mixture on top and broken pieces of 3 candy bars on cream mixture. Then repeat the layers. Refrigerate.
Cream butter until soft and gradually add sugar. Blend until creamy. Beat in the egg yolks. Melt the chocolate over hot water and when slightly cool, add to mixture. Add flour gradually; add vanilla. Whip the egg whites until stiff. Add salt and fold into the first mixture. Bake in a slow oven, 325°, for 30 minutes. Serve the pie topped with a scoop of ice cream.
Make jello; let set until thickened. Drain peaches and cut into bite-size pieces. Fold extract, peaches and Cool Whip into jello. Pour into ring mold and let set.
Mix cream cheese and shredded dried beef together. Sprinkle on parsley. Form into a ball. Serve with crackers. Keep refrigerated.