HumbleIntelligence/food-ner-1-Million huggingface dataset:
Partially mash kidney beans with fork. Cook bacon until crisp. Remove from pan. Drain bacon grease. In the same skillet, brown ground beef and drain. Add picante sauce, beans and cumin. Bring to a boil. Reduce heat and simmer, stirring frequently, 10 to 12 minutes or until thickened. Place pizza crust on pizza pan. Spoon meat mixture onto crust. Sprinkle with bacon and half the cheese. Top evenly with peppers. Sprinkle with remaining cheese. Bake at 350° for 20 minutes.
Salt and pepper chicken lightly. Roll in flour. Melt butter in large casserole. Place chicken in butter and heat oven to 425°. Bake 30 minutes, uncovered. Turn and bake 15 to 20 minutes.
Beat the egg whites with the salt until they stand in soft peaks. Add 4 tablespoons of the sugar, one tablespoon at a time, and continue beating until meringue is very stiff. In a separate bowl, beat the egg yolks with the remaining sugar and vanilla. Sift together the flour and cocoa. Gently fold about 1/4 of the meringue into the egg yolk mixture. Then pour back into the bowl of meringue. Sprinkle with 2 tablespoons of the flour-cocoa mixture and fold together. Repeat until all the flour is blended. Be careful not to overmix. Pour into a buttered 10 x 15-inch jelly roll pan that has been lined with buttered wax paper. Bake 10 to 12 minutes at 400° until cake springs back at a touch. Sprinkle a tea towel with confectioners sugar. As soon as the cake has baked, take it out of the oven and invert on the towel, so the waxed paper is on top. Do not remove wax paper. Roll the cake tightly in the towel to a 16-inch long cylinder. Cool; carefully unroll and peel off the wax paper. Trim off the crusty edges and spread the cake thinly with Butter Cream, then thickly with the whipped cream mixture. Re-roll and refrigerate for half an hour.
Combine all ingredients, stirring well. Spoon into lightly greased casserole dish (covered). Bake for 45 minutes at 350°. Serve over cooked white or yellow rice. Yields about 6 servings.
Shake in bag to mix. Two cups of mix is enough for 4 (3 1/2 pound) chickens. Use 1/2 cup for 1 cut-up chicken. Arrange in lightly greased pan. Bake in preheated 375° oven for 40 minutes, turning once.
Preheat oven to 350°. Cut steak into 1-inch cubes. Brown meat slowly in skillet sprayed with Pam. Transfer to 1 1/2-quart casserole with tight fitting cover. Add remaining ingredients. Stir well. Cover and bake for 1 1/2 hours. Remove cover and bake 15 minutes longer or until tender. Serve on toast, rice or noodles.
Tear chicken into bite size pieces. Add all ingredients to large crock-pot. Simmer on low for 10 hours.
Dissolve gelatin in boiling water; cool. In large punch bowl, combine gelatin mixture, lemonade concentrate, orange juice concentrate and cold water; refrigerate. Just before serving, gently stir in ginger ale and frozen strawberries. Yields 28 (1/2 cup) servings.
Sift dry ingredients together. Put melted butter in a cup, add egg and add milk until it slops over the top of the cup. Add to dry ingredients and beat well. Turn into 2 greased 8-inch pans and bake at 375° to 400° for 25 to 30 minutes.
Mix all dry ingredients and add oil, water and pie mix. Beat well and add eggs one at a time. Bake at 350° for approximately 1 hour. Yields a large loaf and 6 mini loaves or a dozen muffins and 2 large loaves. Adjust baking times for mini loaves and muffins.
Mix sugar, milk, butter and salt. Bring to a hard-boil stirring constantly. Reduce heat to simmer and cook 10 minutes. Remove from heat. Add marshmallows, vanilla extract, chocolate chips and pecans. Beat until chocolate loses its gloss. Pour into greased pan.
Open rolls and break apart at seams. Peel and core apples. Cut into as many slices as there are rolls. Place one slice on each roll; then place in a shallow pan.
Wash potatoes, then cut into 1-inch pieces. Place potatoes in a 1 1/2-quart microwave-safe casserole. Add margarine or butter, teriyaki sauce, garlic salt, Italian seasoning and the red and black pepper. Toss to combine. Cover; microcook on High for 12 to 15 minutes (14 to 16 minutes for low-wattage ovens), or until potatoes are tender, stirring twice during cooking. Stir before serving. Garnish with rosemary. Makes 5 side dish servings.
Mix together well the first 3 ingredients. Add flour, soda, baking powder, cinnamon and salt. Mix well together. Mix carrots, pineapple and nuts together. Bake at 350°.
Mix oil, vinegar, sugar, salt and pepper. Add to first 4 ingredients. Marinade overnight. Add tomatoes shortly before serving.
Combine oats, flour and brown sugar. Cut in butter until mixture is crumbly. Spread cranberry sauce in bottom of 9-inch pie plate or tin. Sprinkle other mixed ingredients over cranberry sauce. Bake in preheated oven at 350° for 25 minutes. Serves 5.
Mix salmon and vegetables all together with salt and pepper. Then fold in egg whites. Put in baking dish and pour tomato sauce over it. Bake for 30 minutes at 350° or until done.
Cream shortening and margarine together to a liquid form. Add dry ingredients. Mix well. Add water and stir in completely. Chill in fridge until a nice handling compound.
In skillet over medium heat in hot margarine, cook onion until tender. Stir in soup, milk and pepper. Heat to boiling. Add potatoes. Reduce heat to low. Cover; simmer 5 minutes or until hot and bubbling, stirring occasionally. Garnish with sage, if desired. Yields 4 servings. Recipe may be doubled.
Cream butter, sugar, eggs and melted chocolate. Add flour and baking soda. Pour into an 8-inch square pan. Bake for 20 to 30 minutes at 350°.
Take chips and nuts and spread in bottom of unbaked shallow pie shells. Beat the rest of ingredients together and pour over nuts and chips. Bake at 350° for 30 to 45 minutes.
Coat over medium heat. Stir about 3 to 5 minutes. Knead on a lightly floured surface. Store in an airtight container.
Melt the butter and let cool. Beat eggs by hand until frothy. Add the sugar, flour, butter and vanilla; mix well by hand only. Add the chocolate chips and nuts. Mix. Pour into pie shells and bake in 350° oven for 45 minutes or until golden brown and solid in center.
Beat eggs; add syrup, sugar, vanilla, salt and butter. Mix well. Add nuts. Pour in unbaked pie shell and cook at 325° for 1 hour.
Drain peaches, pineapple and fruit cocktail, reserving juice for other uses; halve cherries. Combine fruits.
Combine sugar, egg and pecans. Add dry ingredients, alternately, with milk. Fold in cherries. Pour batter into 8 inch pan and bake in 350 degree oven for 30 minutes. Cut into squares and serve with sauce.
Combine all ingredients, topping with Rice Krispies. Bake at 375° for 30 minutes. Serves 10 to 12. This is great served with croissants or rolls for a luncheon.
Mix all ingredients together, except Oreos. Layer creamed mixture and cookies, ending with cookies on top.
Wash and cut off tips of broccoli; drain. Peel, wash and dice the onion. Add raisins. Crumble up bacon. All of these ingredients should be in a large bowl. Marinate 24 hours in mixture of mayonnaise, white vinegar and sugar. Mix and pour over salad. Cover and refrigerate.
Arrange chicken in greased baking dish. Top each chicken with Swiss cheese. Mix together soup and milk, and pour over chicken and cheese. Top evenly with green pepper. Combine stuffing mix and butter and sprinkle over casserole. Bake at 400° for 1 hour or until juices run clear.
Combine all ingredients well. Shape into balls. Bake at 350° for 10 to 15 minutes on cookie sheet.
Mix well and drop by teaspoons on greased cookie sheet. Cook at 350° until light brown. Remove from cookie sheet at once with spatula. Keep mixture stirred before dropping on cookie sheet so all the milk won't go to the bottom. They may run on cookie sheet, but they will shape up into balls when removed while hot. (You may add more dates and cherries. Also, red and green maraschino cherries are pretty for Christmas.)
Melt butterscotch morsels in top of double boiler or in microwave. Stir during melting process. Pour noodles and nuts into melted butterscotch. Mix thoroughly. Drop by teaspoon onto wax paper. Let cool.
Mix pudding and pineapple juice until moist. Add Cool Whip and the pineapple to the pudding mix. Chill.
Mix; put in graham crust and refrigerate. Will make 2 medium sized pies.
Cream margarine or butter and sugar in small mixer bowl. Blend in honey and vanilla. Add eggs, beating well after each addition. Combine flour, cocoa and salt. Add to creamed mixture. Stir in nuts. Pour into greased 9 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes. Cool and frost with creamy brownie frosting.
Rinse chicken in cool water; dry thoroughly. Beat egg with water. Combine cracker meal with seasonings. Dip chicken pieces first in egg mixture, then in seasoned cracker meal. Place butter in large, shallow pan. Place in preheated hot oven at 400° until melted and lightly browned. Place chicken pieces, skin side down, in melted fat. Bake for 30 minutes. Turn and bake 30 minutes more.
Chop and steam all vegetables until just tender. Boil last 5 ingredients for 5 minutes. Add hot vegetables to hot juice and let stand about 12 hours. Makes about 3 quarts.
Boil potatoes; slice into pieces. Place a layer of sweet potatoes in a buttered casserole. Cover with a layer of pineapple slices. Repeat layers to top. Sprinkle top of casserole with remaining ingredients. Cook for 1 hour at 350°. Great with ham, but good with barbecue for a change.
In a large bowl, combine cake mix, eggs, sour cream, kahlua and vegetable oil. Beat at low speed to blend, and then on medium-high for 3 to 5 minutes. Stir in chocolate chips. Pour batter into greased and floured 10-inch Bundt or tube pan. (I use cocoa rather than flour so that the cake doesn't have white flour on the outside). Bake at 350° for 55 to 60 minutes or until done. Cool in pan on rack for 30 minutes; remove from pan to completely cool on rack. Dust cake with powdered sugar, if you wish.
Mix together hamburger, oats, onion, eggs, oregano, salt, basil and tomato sauce. Form into loaf. For sauce, combine catsup, brown sugar, soy sauce, vinegar, mustard and Worcestershire sauce. Place meat loaf in Dutch oven and pour sauce over it. Bake until done, about 1 hour with 4 to 8 coals under the oven, 12 to 18 on top.
Prepare cake as directed on package. Add lemon peel. Divide batter evenly in 3 bowls. Fold 1 color in each bowl of batter. Pour green in ungreased tube pan, spread evenly. Repeat with yellow and red. Bake and cool as directed.
*To make mix: Combine 1 pound each of Great Northern, pinto, red, black, black-eyed peas, lentil, barley, navy (small white) and split peas. Mix together and put 2 cups in jar. Makes 10 pints.
In a large soup pot, melt butter. Add flour and stir until thick. Add milk to mixture; stir and cook until thickened. Add Velveeta and potatoes. Season with other ingredients. To serve, place soup in a bowl and top with bacon and chives.
Combine cake mix, eggs, oil and oranges in a large bowl. Blend on low speed for 2 minutes. Grease and flour 2 layer cake pans. Bake at 350° for 33 to 38 minutes. Mix pudding mix with 1 1/2 cups milk until thick. Drain pineapple, reserving juice. Add pineapple and whipped topping to pudding; blend well. When cake has cooled, poke holes with a toothpick and pour reserved pineapple juice evenly over layers. Frost with the pudding mixture. Top cake with pecans, if desired.
Cook broccoli per package. Cook chicken. Mix everything together, omitting enough cheese for top. Place mixture in baking dish. Top with croutons and cheese mixed with melted butter. Bake 30 minutes at 350°.
Mix all ingredients well. Pour into two unbaked pie shells and bake at 275° for approximately 1 hour.
Cut the bread into 1-inch cubes and place on the bottom of a 12 x 18-inch nonstick pan. Combine the chicken, onion, celery, chilies, mayonnaise, salt and pepper in a medium bowl; spoon over bread cubes. Tear the tortillas into bite size pieces and place on top of the chicken mixture. Combine the eggs, milk, cottage cheese and soup; pour over the top. Cover and refrigerate overnight to allow the flavors to blend.
Heat together vinegar, pepper, salt, sugar and oil until dissolved; set aside to cool. Place vegetables in a large container and pour dressing over vegetable mixture and refrigerate. Serves 6 to 8.
In a large bowl, combine pasta, broccoli and carrots. Set aside. In a small bowl, combine mayonnaise, vinegar, sugar, garlic, Italian seasoning, pepper and mustard. Pour over salad and toss to coat well. Cover and chill 2 hours.
Mix together corned beef, cheese, milk, soup and onion. Cook noodles and drain. Add noodles, after cooked, to corned beef mixture. Grease 9 x 12-inch pan. Top mixture with shredded bread. Melt oleo and pour over bread crumbs. Cover and bake at 375° for 20 minutes or until cheese bubbles. Uncover and brown bread crumbs just a few seconds.
Mix dry ingredients in bowl. Add remaining ingredients and stir; mixture will be thick. Pour into greased 8 x 8 pan. Bake at 350° for 35 minutes. Serves 9.
Mix dry ingredients. Cream with butter. Add beaten eggs, then milk. Cook in a double boiler until thick and smooth. Pour into pie crusts. Makes 2 pies.
Mix hamburger, soup, milk and peas and carrots. Bake at 350° for 30 minutes. For the last 5 minutes of baking, cover top with potato chips.
If raisins are used, pour a cup of boiling water over raisins. Let stand until raisins are plump, drain and use mix according to list. Bake in 350° oven until done, approximately 1 hour.
Pick peas. Shell and wash. Put in pot. Add salt and meat. Cover with water. Cook until peas are tender.
Mix the first 4 ingredients together lightly by tossing with a fork. Beat egg well; add the water and the vinegar and mix all together. Add to dry ingredients. Mix until moist. Mold together with your hands; don't handle too much at once. Chill before rolling. Can be kept in refrigerator for 1 week. You can freeze this crust also.
Heat oven to 350°. Cook noodles as directed on package; drain. In large skillet, cook and stir onion in butter until tender; stir in soup, pimiento and chili pepper.
Saute onion in butter until tender, but not browned. Combine rest of ingredients in a 2-quart casserole. Mix well. Cover and bake 1 hour at 325°. Uncover and bake 15 to 20 minutes longer. Serves 4.
Brown the hamburg. Saute the onion and simmer together for a short time. Add salt, pepper, cinnamon and tomato sauce. Simmer about 20 minutes. Cook the macaroni. Strain macaroni and add a little butter to keep from sticking. Melt butter. Add flour and milk; heat. Beat 12 eggs well and fold into milk. Add the cheese. Add egg and milk mixture to macaroni. Fold in. Put layer of macaroni mixture on bottom of large 11 x 16-inch pan. Add hamburg mixture on top and end with top layer. Bake at 350° for 1/2 hour, then at 300° for 1/2 hour or golden on top. Preparation time: 30 minutes. Total cooking time: 1 hour.
Mix cocoa, sugar and salt in a cooking pot. Add milk. Boil until mixture forms a soft ball when dropped in cold water. Remove from heat. Add margarine and vanilla. Beat until mixture thickens. Pour into square baking pan. Let cool in refrigerator. Cut into 1-inch squares. Serve.
Combine sugar, milk, salt and butter in a pot. Stir over medium heat, stirring until all sugar is dissolved. Cook until soft ball stage and then remove it from heat. Add vanilla and beat until this is creamy and smooth. Next, stir in nuts and drop onto wax paper.
Mix ingredients together in crock-pot and heat for 2 hours, stirring occasionally to dissolve red hots.
Cream together first 5 ingredients. Mix flour, salt, sugar and soda together. Add to sugar mixture gradually. Mix in chips and nuts. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 375° for 10 minutes for chewy cookies, 13 minutes for crisp cookies. Makes 3 1/2 to 4 dozen.
Cook sugar, eggs and juice of lemons together in double boiler or thick pot until thick. Add mayonnaise while hot, then add raisins and nuts. Make one big loaf whole wheat bread.
Combine Jell-O and 2 cups boiling water. Stir until well blended. Add sugar and stir well. Add remaining ingredients. Chill several hours before serving. Makes 1 gallon.
Cream crisco and sugar well. Add eggs and bananas. Combine milk and lemon juice. Add. The add dry ingredients. Blend well. Stir in walnuts. Grease bottom of 9 x 5 x 3 loaf pan. Pour in batter. Bake at 350° for 60-70 minutes until bread looks done in cracks on top. Remove from pan. Cool on wire rack.
Dissolve Jell-O in water. Add sugar, lemon juice and pineapple. Chill until set. Add rest of ingredients.
Preheat oven to 350°. Saute onion in butter until golden. Blend in flour and seasonings; cook until bubbly. Remove from heat; add milk gradually. Bring to a boil and boil 1 minute (stir constantly). Remove from heat again and add corn and egg. Place in baking dish. Top with buttered crumbs. Bake for 25 minutes. Serves 4.
Dice or slice mushrooms. Add salt, pepper and garlic powder. Cool in frypan until tender and heated through. Add Italian dressing to above mixture and serve over meat.
Mix sugar, water, cornstarch and salt; cook until clear. Remove from heat. Add food coloring and strawberry jello to mixture. Stir well; cool. Place strawberries into baked pie shell. Pour mixture over berries; cool. Top with Cool Whip before serving.
Melt butter in saucepan and add molasses and sugar. Bring to boiling and let boil until mixture becomes brittle when dropped into cold water, stirring constantly. Gradually pour over popped corn, which has been sprinkled with salt. Shape into balls, using as little pressure as possible.
In a 3-quart casserole, stir together sugar, salt and milk, mixing well. Add chocolate and butter. Cover. Microwave on High for 6 minutes, until hot and bubbly. Stir well. Microwave on Medium-high for 14 to 15 minutes, uncovered. Stir well every 5 minutes. When done mixture should form a soft ball in cold water or register 235° on a candy thermometer. Let candy stand, without stirring, at room temperature until lukewarm. Add vanilla and beat with spoon until mixture thickens and loses its gloss. Quickly stir in the nutmeats and pour into wax paper lined 8 x 4-inch loaf dish. Cut when set. Yield: makes 1 pound.
Boil potatoes with 1 whole onion until potatoes are done. Discard onion. Mash potatoes with cream cheese, sour cream, salt and pepper. If dry, add a little milk and 1 beaten egg. Refrigerate in buttered dish. Dot with butter on top. Cover while refrigerated. Bring to room temperature. Bake, uncovered, at 350° for 45 minutes. Serves 8.
Beat milk, oleo and sugar until smooth; add eggs which have been beaten slightly. Mix well. Stir in vanilla and cinnamon. Pour in unbaked pie shell. Bake at 350° for 45 minutes or until done.
Cut meat diagonally into very thin strips. Cook and stir mushrooms and onion in butter until onion is tender. Remove from skillet. In same skillet, brown meat lightly on both sides. Set aside 1/3 cup bouillon. Stir remaining bouillon, catsup, garlic and salt into skillet. Cover; simmer for 15 minutes. Blend reserved 1/3 cup bouillon and flour; stir into skillet. Add mushrooms and onion; heat to boiling, stirring constantly. Boil 1 minute. Stir in sour cream; heat through. Serve over hot noodles or rice. Makes 4 servings.
Combine beans and seasoning mix. Spread bean mixture in a 12 x 8 x 2-inch dish. Layer remaining ingredients in order listed: avocado dip, sour cream, ripe olives, tomatoes, onion and Monterey Jack cheese. Serve with corn chips. Makes about 15 to 20 appetizers.
Put in crock-pot and cover with 2-inches of water. Cook for several hours. Serve over rice.
Put peas and 8 cups or more water into a covered pot and bring peas to a boil over high heat, then reduce to simmer about 45 minutes or until tender. While peas are cooking, cut meat into cubes and dice onion. Put in skillet and fry 5 minutes, until crisp. When peas are done combine meat, onions, rice, thyme, red pepper and peas and stir. Simmer another 25 minutes until rice is done and liquid is absorbed.
Dissolve gelatin in 1 cup boiling water. Add mayonnaise or salad dressing and beat with rotary beater or electric mixer until smooth. Chill until partially set. Fold in cottage cheese, celery, pepper and onion. Pour into 4-cup mold and chill until firm. Unmold onto a lettuce-lined serving plate. Makes 6 servings.
Preheat oven to 300°. In a heavy saucepan boil the potatoes until done. Drain; allow to cool. Remove skins. In mixing bowl, grate potatoes; add onion, sour cream, butter, 2 cups cheese, salt and pepper. Pour into a buttered 13 x 9 x 2-inch Pyrex dish; top with 1 cup cheese. Bake at 300° for 30 minutes, or until bubbly.
Spray pizza pan with nonstick cooking spray. Press cookie dough onto pizza pan. Bake at 350° for 12 to 14 minutes or until brown. Cool to room temperature. Combine pudding mix with milk and almond extract in bowl; beat well. Spread over baked crust. Chill in refrigerator until set. Top with fruit. Cut in wedges to serve. Yields 8 to 10 servings.
Roll thin. Sprinkle with sugar. Roll pin over lightly. Bake at 375° for 8 to 10 minutes. Just try them.
Thread needle with string. Alternate candy, macaroni, marshmallows and licorice pieces on the string until necklace is filled. Tie ends of string.
Mix all ingredients for filling together, adding pecans last. Pour into pastry shell. Bake in 400° oven 15 minutes; reduce heat to 350° and bake 30 to 35 minutes longer. When pecan pie is done, outer edges of filling should be set, center slightly soft.
Brown ground beef in skillet; drain. Add onion and green pepper. Cook for several minutes, stirring frequently. Add salt, seasoning mix and tomato sauce. Spoon into baking dish. Spread mixture of corn muffin mix and evaporated milk over top. Sprinkle with cheese. Bake at 400° for 20 minutes or until golden brown.
Cream together oleo, sugar and eggs. Sift together baking powder, salt and flour; add to cream mixture and mix well. Pour into greased pan. Bake at 350° for 20 to 30 minutes. When cool, cut into squares.
Combine the sugar, flour, baking soda, cocoa and salt and sift into an 8-inch square pan. Make 3 holes in the sifted dry ingredients. Into the 3 holes, add the salad oil, vanilla and the white vinegar. Lastly, add the 1 cup of cold water over all and stir with a fork until well blended. Bake in 350° oven for 30 minutes.
Mix dry ingredients together. Add melted margarine and egg. Slowly stir in milk until mixture is of batter consistency. Heat a small amount of oil in a flat skillet. Make sure skillet is covered. Pour batter into skillet to make pancakes in size desired. Serve warm with your favorite toppings.
Melt butter. Add beaten egg, sauerkraut, corned beef and cheese. Mix well and refrigerate. Can be used cold as a regular dip or put on cocktail rye bread and baked for approximately 15 minutes at 350°.
Make cake according to directions. In punch bowl, crumble a layer of cake. Mix pudding according to directions. Spread a layer of Cool Whip, a layer of pudding and a layer of strawberries. Start again: crumbled cake, Cool Whip, crushed pineapple, pudding mix, strawberries, etc. Top with Cool Whip, garnish with sliced strawberries and then sprinkle crushed pecans. Refrigerate 4 to 6 hours.
Beat egg whites stiff. Gradually add sugar and vanilla. Fold in pecans and morsels. Drop by 1/2 teaspoon (a little less if you want smaller cookies) onto ungreased cookie sheet. Place in hot oven at 400°. Turn oven off at once; don't open oven door until oven is cold. Keep in airtight container. Will keep several weeks. Do not refrigerate.
Drain and chop fruits. Dissolve gelatin in boiling water. Add lemonade concentrate and stir until melted. Chill until slightly thickened. Blend in Cool Whip and fold in fruit. Pour into 9 x 5-inch loaf pan. Freeze until firm, about 4 hours. Unmold and slice. Makes 12 servings.
Blend eggs and sugar; add salt and flavoring. Slowly add scalded milk, while stirring. Pour into pastry lined 9-inch pie shell. Sprinkle with nutmeg and dot with butter. Bake at 400° for 25 minutes or until firm. It will set some more as it cools.