HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place baked beans in a large kettle. Throw in onion that is chopped, barbecue and red hot sauces and heat. Don't worry about heating to a boil, that's what the cayenne pepper sauce is in for.
Spray 9-inch square baking pan with cooking spray. In large bowl, combine flour, cornstarch, baking powder and salt. In medium bowl using fork or wire whisk, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla; stir until thoroughly blended. Gradually add to flour mixture, stirring until smooth. Pour into prepared pan. Bake at 350° for 30 minutes or until toothpick inserted in center comes out clean. Cool in pan or wire rack.
Mix gelatin and boiling liquid together, then add sherbet. Stir until melted. Add the oranges. Pour into a 1 1/2-quart ring mold. Chill. Unmold and fill center with Ambrosia.
In a 3-quart saucepan, cover potatoes with water. Bring to a boil. Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain. Return potatoes to saucepan; mash. Stir in remaining ingredients.
Combine all ingredients in microwave-safe casserole dish. Cover; microcook on High 5 minutes. Stir to break up meat. Microcook additional 20 minutes, stirring every 10 minutes.
Place peppercorns on a work surface or cutting board. Cover them with a paper towel and using a rolling pin or mallet, crunch the peppercorns into coarse pieces. Press the crushed peppercorns onto both sides of steak.
Place cabbage in greased casserole. Brown ground beef with onion and drain. Add salt, pepper and garlic powder. Add tomato soup and water. Mix thoroughly and add rice. Mix all and pour over cabbage; mix lightly. Sprinkle top with cheese. Bake, covered, 1 to 1 1/2 hours at 350°.
Sift first 5 ingredients into medium bowl. Cream butter and sugar into large bowl until light and fluffy. Add eggs one at a time, mixing well after each. Add flour mixture and apples 1/2 at a time, mixing well after each. Stir in walnuts. Pour into well-greased loaf pan. Bake at 350° for 1 hour or until tested done. Cool in pan for 10 minutes, then remove to wire rack to completely cool.
Heat oil in skillet. Add onion. Add garlic. Add beans, salsa and cilantro. Cook 5 minutes. Meanwhile, prepare pizza dough. Sprinkle dough with 1/2 grease. Spoon on mixture on top of cheese. Cover with cheese. Bake at 425° for 10 minutes.
Fry bacon until crisp. Saute garlic in bacon fat; add onion and saute. Add bell pepper and continue to saute. Add cabbage and continue sauteing. Add tomatoes and one can of water. Add cayenne pepper and cover. Simmer for one to three hours, stirring occasionally. You really can't overcook it. You may use two large onions, two bell peppers and two cans of tomatoes instead of a can of water. You can vary this receipt to taste on garlic and cayenne pepper.
Cream butter, brown sugar and white sugar. Add eggs and vanilla. Mix dry ingredients and add creamed ingredients. Add chocolate chips and pecans. Drop by spoonfuls on ungreased cookie sheet. Bake for 10 to 15 minutes at 350°.
Mix all ingredients, except almonds, until well blended. Stir in almonds.	Microwave on Medium temperature until cheese is melted, stirring occasionally. Garnish with almonds and serve with crackers.
Mix crumbs, sugar and butter. Sprinkle 1/3 of mixture in 8-inch square pan and cover with half of the blueberries. Top with half of remaining crumbs, then rest of berries and crumbs. Cover with foil and bake at 350° for 20 minutes. Uncover and bake 15 minutes more. Serve by spooning in individual dessert dish. Top with whipped cream. Yields 6 to 8 servings.
Place popcorn in a 4-quart pan; set aside. In 1-quart bowl, place butter and microwave on High power 30 to 60 seconds or until melted. Stir in gelatin and corn syrup. Microwave on High 2 to 3 minutes, until mixture comes to a boil, stirring once. Mix in soda until well blended. Pour over popcorn. Toss to coat evenly, stirring 2 or 3 times. Turn onto wax paper, spread out and allow to cool. Break into small pieces. Store in covered container.
Do not wash the dandelion flowers, or they will close, so it is important that they are clean when picked. Heat the butter in a skillet. Dip each blossom into the beaten eggs, then into flour; saute briefly in the butter. Season with salt and pepper. Serve as a vegetable or special side dish. Serves 2.
Rinse chicken; pat dry. Place chicken, skin side up, in lightly oiled baking pan. Pour melted butter over chicken. Sprinkle chicken with salt, pepper and ginger. Top with diced celery. Bake chicken at 325° about 20 minutes, or until lightly browned. Drain pineapple juice into a cup. Blend in brown sugar, water, soy sauce, vinegar and cornstarch. Pour mixture over chicken in pan. Continue baking for 45 minutes until chicken is done to your liking. Top with pineapple chunks and sliced red pepper. Makes 4 servings. Good served with buttered rice, steamed broccoli, string beans and a salad.
Cut up marshmallows and cherries. Mix raisins, marshmallows, pecans and cherries together. Warm milk and add to other ingredients. Form a log from mixture. Roll in cracker crumbs. Wrap in wax paper and put in refrigerator until ready to use.
Mix cranberries and sugar. Refrigerate for 24 hours. Then add nuts and Cool Whip and mix well.
Mix together everything except chips and vanilla. Then add chips and vanilla. Pour into greased and floured Bundt pan and bake at 325° for 50 to 55 minutes.
Combine all ingredients; mix well. Store in a tight container. Put 1 heaping spoonful in 1 cup hot water.
Melt margarine and add sugar; cool slightly. Add eggs, one at a time; beat well. Add sifted dry ingredients, nuts and chocolate chips. Bake in a 10-inch square pan in 350° oven for 30 to 40 minutes. Cool and cut into 2-inch square bars.
Cut up apples in baking pan, add sugar. Mix together cinnamon, butter and flour and pour over apples. Bake 45 to 60 minutes at 375°.
Mix all together all ingredients in a 13 x 9-inch pan. Bake in a slow oven at 250° for 2 hours or crock-pot for 4 to 6 hours.
Mix together. Pour into shallow baking pan and bake for 20 minutes at 300°. Refrigerate for 1 hour. Cut into squares. Can top with cherry, strawberry, blueberry or raspberry pie mix or one fruit on each square.
Dissolve jello in boiling water; let stand until cold but not thick; add sugar slowly and blend. In large chilled bowl whip milk until light and fluffy. Add jello mixture and beat until well mixed. Add rind and juice of lemon. Roll cracker crumbs and spread 1/2 of them in bottom of drip pan. Pour in jello mixture and sprinkle remaining crumbs on top. Refrigerate.
Let sauce boil. Salt and pepper fryer (also remove skin). Cut fryer in half. Put into sauce. Cook with lid on for 45 minutes. Remove lid and brown.
Cream sugar, shortening and egg. Sift together dry ingredients; add to creamed mixture. Stir in beans, apples, raisins, nuts and vanilla (can plump raisins in hot water). Pour into greased and floured 9 x 13-inch pan. Bake in 350° oven for 45 or 50 minutes or until inserted toothpick comes out clean. Good with cream cheese icing, powdered sugar, white cooked icing or just whipped cream.
Dilute soup with 3/4 can water. Heat to boiling. Pour over gelatin and stir until dissolved thoroughly; cool. Add remaining ingredients. Pour into molds and chill. Serve on lettuce leaf and top with mayonnaise. Serves 6 to 8.
Make cake as directed on package and split into 4 layers. Mix coconut, sour cream and sugar. Frost cake.
Preheat oven to 450°. Prepare unbaked pie shell. Separate eggs (save yolks). Beat egg whites until stiff (set aside). Blend potatoes, milk, sugar, applesauce, rum flavoring and at least 1 egg yolk (all 3 if you'd like) until smooth; fold in egg whites. Pour 1/2 mixture into pie shell. Sprinkle generously spices over mixture. Pour remainder of mixture into shell. Sprinkle generously spices over top. Bake at 450° for 15 minutes. Reduce to 350° and bake for 30 minutes. Remove when toothpick comes out clean.
Heat corned beef in pan. Heat enchilada sauce and heat oil. Dip corn tortilla in oil to soften, dip in enchilada sauce, put on plate and fill with corned beef and roll. Top with cheese. Sprinkle on a few teaspoons enchilada sauce. Top with olives and serve.
Alternate in greased 2-quart baking dish with 8 ounce package cooked noodles. Top with 3/4 cup crumbs or crushed Wheaties. Bake at 350° for 30 to 45 minutes or until bubbly.
Combine ingredients. Cook in crock-pot about 4 hours on high or in oven at 350° until heated thoroughly. Reheat leftovers in microwave.
Place gelatin in custard cup. Add cold water and let stand for 2 minutes. Place cup in pan of boiling water until gelatin dissolves. Add to cranberry sauce which has been crushed with fork. Add salt, rind and juice; chill mixture begins to set. Beat egg whites until stiff and beat in sugar. Fold in cranberry mixture. Pour filling into baked shell and chill until firm. Top with whipped cream, if desired.
Mix mashed berries, sugar, salt and cornstarch. Add water, lemon juice and coloring. Cook, stirring constantly, until clear and thick. Cool. Arrange berries in pie crust. Pour cooked mixture over berries. Refrigerate. Serve with whipped cream.
Combine cream cheese, eggs and 2 cups sugar; mix. Add vanilla, lemon juice and sour cream; mix well (no lumps). The heavy cream is most important. You must whip heavy cream until fluffy, then fold into cream cheese. Mix slowly until well blended. Set aside.
In iron skillet, saute first 3 ingredients. Add meat and cook for 5 minutes. Add remaining ingredients and simmer on low for 30 to 45 minutes.
Mix well and keep in airtight container. Do keep a shaker bottle of this on stove. Use sparingly on all your favorite meats.
Mix mashed potatoes, cream cheese, salt and Cheez Whiz in bowl. Saute onion in butter until brown.
Butter sides of heavy 2-quart pan. Combine sugar and milk. Stir over medium heat until sugar dissolves and mixtures boil. Cook to soft boil stage (234°). Remove from heat. Add Marshmallow Creme, chocolate chips and vanilla. Stir. Pour into square cake pan.
Melt chocolate and wax in double boiler. Dip balls in chocolate, using toothpicks and let dry. Freezes well.
Mix crushed Oreo cookies with margarine (save a little for topping). Place into bottom of 9 x 13-inch pan. Put ice cream on top of cookies. Soften a little, then add chocolate topping. Then Cool Whip on top. Sprinkle with remaining crushed Oreos. Freeze. (Let ice cream soften a little before spreading.)
Combine cream cheese, sugar, egg, salt, orange peel and food color in a small mixer bowl; beat until smooth. Add Hershey's chocolate chips; set aside.
Brown meat with celery, onion and green pepper. Drain grease and add rest of ingredients. Simmer for a few minutes; serve on rolls.
Bake cake as directed on box. Poke holes in warm cake with a fork. Mix Eagle Brand milk and cream of coconut together. Pour over cake. Top with Cool Whip and flaked coconut.
Cook over medium heat, stirring constantly, until a ball forms. Remove from pan; cool slightly and knead. Store in airtight plastic containers or in plastic bags.
Place apples in a buttered casserole. Blend together sugar, butter and flour. Cover apples with water and cinnamon. Now add sugar mixture (just sprinkle over apples). Bake 25 to 30 minutes at 350°.
Combine sage, rosemary, garlic, salt and pepper. Press mixture on both sides of chops. Melt butter and add oil to 10 to 12-inch skillet using moderate heat. Add chops and brown for 2 minutes on each side. Remove from pan. Pour off excess fat, leaving a light film of fat in pan. Add 1/2 cup wine. Bring to a boil. Return chops to pan. Cover and reduce heat; simmer 25 to 30 minutes, basting with pan juices. Transfer chops to heated platter. Pour rest of wine into skillet and boil to reduce slightly. Pour over chops. Serves 4.
Preheat oven to 325°. Combine sugar, flour, soda, salt, nutmeg, allspice, cloves and cinnamon in large bowl. Mix eggs, pumpkin, oil and water; combine with dry ingredients. Beat well until mixed. Fold in pecans and raisins. Bake in large greased pan.
Cook rice in rice cooker. Cut bacon in pieces and fry. When bacon is almost done, put in sliced green onions. Add cooked rice. Fry on high. Move rice to the sides. Fry an egg in the middle. Mix with rice. Add soy sauce to your desired taste.
In 10-inch skillet, melt butter over medium heat for 3 to 4 minutes. Stir in sugar and cornstarch. Mix well. Add remaining ingredients. Cover and cook over medium heat, spooning sauce over apples occasionally, until apples are fork-tender and sauce is thickened (12 to 15 minutes).
Remove 1 cup of dry cake mix and set aside for topping. Add egg and melted butter to the rest of the cake mix and mix well. Spread in well-greased 9 x 13-inch pan. Set aside.
Cream margarine; add sugar. Gradually add flour and salt. Mix well. Work in vanilla and nuts. Chill dough. Form 1-inch balls. Place on greased cookie sheets and bake at 370° for 14 to 17 minutes. While warm, roll in sugar. Repeat when cold.
Knead together eggs, sugar and margarine. Sift flour and mix with egg mixture. Add remaining ingredients. Cover and refrigerate overnight. Drop by teaspoon on cookie sheet, sprayed with Pam. (I shape them in little balls.) Bake at 275° for 25 to 28 minutes. "Do not overbake." Best after 2 to 3 weeks. Bake in advance for Christmas!
Layer 1: Mix together 1 cup chopped pecans, flour and margarine. Spread into 9X13 inch dish. Bake at 250 degrees for 35 minutes. Cool.
Mix Jell-O with 1 cup boiling water. Add strawberries, bananas, pineapple and pecans. Divide into half. Refrigerate 1/2 of mixture until jelled. Remove from refrigerator. Top with sour cream. Pour 1/2 remaining mixture over sour cream. Refrigerate until jelled.
Combine ground beef, bread crumbs, green pepper, dry mustard, garlic salt, salt, pepper, egg and catsup; shape into 16 balls (3 to 4 tablespoons per ball). Place a cheese cube in center, shaping meat around. Brown in lard; pour off drippings. Add tomato sauce, cover tightly and simmer 20 minutes. Remove cover and continue simmering 5 to 10 minutes or until sauce is slightly thickened.
Put in saucepan the oleo, water, cocoa and Wesson oil. Bring to a boil. Cool. In mixing bowl, add sugar, flour and salt. Pour the cool mixture over dry ingredients and mix well. Add buttermilk, soda, cinnamon, beaten eggs and vanilla. Bake in 350° oven for 30 to 35 minutes. When you remove from oven, have the icing ready.
Beat milk, peanut butter, egg and vanilla. Add biscuit baking mix; mix well. Chill at least 1 hour. Shape into 1-inch balls and roll in sugar. At this point you can flatten with a fork and bake or leave and bake as is and insert kisses after they come out. Bake 6 to 8 minutes. If you leave in ball form, press candy kiss into ball immediately after baking.
Mix butter, milk, sugar and salt. Cook 3 to 5 minutes (on low), stirring. Remove. Add caramels. Return to heat until melted. Add vanilla. Add coconut and oatmeal. Mix well. Drop by tablespoons. Refrigerate until set. (Makes 4 1/2 dozen.)
Use amounts of each ingredient as desired. Grind pork roll and pickles. Add grated cheese. Add enough salad dressing for desired consistency. Spread between 2 pieces of bread. Wrap in aluminum foil and heat in oven.
Tear lettuce into bite-size pieces. Chop onion and toss together with lettuce. Meanwhile, cook bacon until crisp. Remove from pan. Drain on paper towel. Mix 1/2 cup vegetable oil with bacon drippings left in pan. Add vinegar. Heat and pour over lettuce and onion. Serve immediately.
Cream eggs, sugar, oil and vanilla. Then mix in other ingredients except apples and nuts. Add apples and nuts to mixture which will be very stiff. Spread mixture in a 9 x 13-inch pan, which has been greased and floured. Bake for 50 minutes at 325°. Cool and ice with frosting.
Microwave butter until melted. Add the celery salt, onion salt, garlic salt and paprika to the melted butter and mix thoroughly. Add cheese and crackers and stir around until crackers are coated thoroughly. Microwave for 2 minutes, stir well until butter mixture is absorbed by crackers. Stores well in an airtight container.
Toast sesame seeds by swirling in a nonstick skillet until they smell nutty.
Rinse and pat chicken breasts dry, cut the chicken into chunks. Spray a medium skillet with vegetable spray. Over medium-high heat, place chicken in skillet and sprinkle with Italian seasoning. Cook until chicken is no longer pink. In a large bowl, place romaine lettuce, olives and red onion. In a small bowl or pitcher, mix dijon mustard, white wine vinegar, Worcestershire sauce, salt, pepper and olive oil. Pour mixture over salad and toss well. Place tomato quarters around the inside edge of bowl. Serve immediately. Serves 4 as a meal or 6 as a side salad.
Using a paring knife, trim vine cores from tomatoes. Slice in rounds 1/4-inch thickness. Place in a large mixing bowl. Add dressing, salt, pepper and garlic powder. With a wooden spoon, toss lightly to cover each slice evenly. Chill 30 minutes. Mix cornmeal and flour in a shallow dish. Place vegetable oil in a heavy skillet over medium heat. Pour tomatoes in a strainer; rinse lightly with warm water and allow to drain. Coat each slice of tomato in cornmeal-flour mixture.
If using frozen crabmeat, thaw and drain. In a medium bowl, use 2 forks to flake crabmeat. Stir in smashed avocado, lemon juice, chives, yogurt, chili powder and salt. Spoon 1 tablespoon of mixture into toast shells or crackers.
Cream the shortening and sugar. Add the eggs, one at a time, beating after each addition. Add the remaining ingredients and mix well. Pour into a greased dish and bake at 375° for 30 minutes.
Combine all ingredients except whipped cream, in blender.Blend at medium speed until well mixed. Pour into greased (or Pam sprayed) 9-inch pie pan. Bake at 350° for 25 to 30 minutes. Can be served warm or cool with a dollop of Cool Whip or plain.
Brown meat and drain. Put all ingredients in a large pot. Cook on low, covered, for 1 1/2 hours. Serve with Mexican finely shredded cheese and Santitos tortillas chips.
Mix well and press thinly in a 9 x 12-inch pan. Bake for 20 minutes at 350°. Let cool.
Fry bacon; add onions, green pepper, celery and parsley. Cook until vegetables are soft. Add flour and stir until slightly brown. Add tomatoes, salt and chili powder. Cook slowly until thick. Add rice and shrimp. Heat for 30 to 35 minutes.
Heat applesauce; add yolks, sugar, salt, flour, vanilla and butter. Beat egg	whites	until stiff; put on top and brown lightly.
Attach chocolate kiss to chocolate bottom of each cookie with decorating icing. Pipe decorating icing around base of chocolate kiss. Makes 32 witches' hats.
Thaw fish, if frozen, and cut into serving size pieces. Combine flour, salt and lemon-pepper in a shallow dish. Set aside. Beat egg white in a bowl until frothy. Combine bred crumbs, cornmeal, lemon peel and basil. Dip top of fish fillets into flour mixture, shaking off any excess. Dip into egg white. Coat with bread crumb mixture. Spray an unheated shallow baking pan with nonstick coating. Place fillets in baking pan, coating side up, tucking under any thin edges of fish. Bake in a 450° oven for 6 to 12 minutes or until fish flakes easily with a fork.
Mix flour, sugar, margarine and salt. Take out 1 cup for crumbs for top. Add molasses, water and soda (mix liquid with soda and combine with dry ingredients). Put in cupcake papers and top with crumbs. Bake at 350° for 25 minutes. Makes 20 cupcakes.
Cream the stick of margarine with the Old English cheese. Add salt, red pepper and flour gradually. When smooth, drop in small balls on greased cookie sheet. Place in refrigerator or freezer for at least 3 hours or overnight. Bake in 400° oven until slightly browned, about 8 to 10 minutes.
Blend all together until smooth. Serve with a big bowl or tray of veggies, whatever's handy or in season.
In a 2-quart casserole, combine pork and beans, onion, green pepper, brown sugar, barbecue sauce and Worcestershire sauce. Top with bacon. Bake, uncovered, in a 325° oven for 1 1/2 hours.
This recipe is for two 9-inch pies. Mix dry ingredients; add to sour cream in double boiler and cook. Add small amount of hot mixture to beaten egg yolks and blend. Add eggs to hot mixture and cook 10 minutes or until thick. Add vanilla and raisins. Fill baked shells. Top with meringue and bake until meringue turns a pretty tan.
In Dutch oven or kettle, brown beef. Drain well. Add onion, celery, garlic and green pepper. Cook until soft. Add remaining ingredients. Bring to a boil, reduce heat and simmer, covered, 2 hours. Correct seasoning to taste. Simmer, covered, 1 more hour. Makes about 5 quarts.
Cook ground beef and green pepper in oil, until done. Add the rest of the ingredients, mix well. Pour into greased 2-quart casserole, cover and bake in 350` oven for 45 minutes.
Cream together the sugar and butter. Add the eggs, one at a time, beating well after each one. Add the pineapple. Add the pecans. Roll the graham crackers very fine. Sprinkle half in bottom of 2 pans, each 8 x 8-inch. Spread mixture over the crumbs. Sprinkle rest of graham cracker crumbs on top. Store in the refrigerator overnight (not in the freezer). Serves 8 to 10 nicely.
Mix all. Form patties. Fry. Serve with lettuce and tomato on toasted buns.
Grease cookie sheet. Dust with flour. Beat egg whites with cream of tartar and salt until foamy, white and double in volume. Beat in sugar until it dissolves completely and meringue stands in firm peaks. Stir in peppermint extract and food coloring. Form into tiny tree shapes. Sprinkle with decorating candies. Bake at 225° for 1 hour and 15 minutes. Yield: 3 dozen.
Melt jelly and mustard together over low heat. Boil Little Smokies in water a few seconds; drain and add to jelly mix. Slowly let come to a boil. Cool and refrigerate until time to serve. Heat again and keep warm in fondue pot or chafing dish. (Best if made one or two days ahead of time.)
Cook hamburger until brown. Drain fat. Add Cheez Whiz and let it melt over hamburger. Add the taco seasoning mix by stirring all the ingredients together. Serve with nacho chips or tortilla chips.
Mix all ingredients except raisins together. Add raisins. Bake in 9 x 13-inch pan for 30 to 35 minutes at 350°. Chopped walnuts may be added if desired.
In a saucepan, heat cranberry juice cocktail to boiling. Remove from heat. Stir in gelatin until dissolved. In a bowl, beat cranberry sauce with electric mixer on high speed for 1 minute. Stir into gelatin mixture. Chill in refrigerator until thickened (about 2 hours). Fold in whipped topping until mixture is thoroughly blended. Spoon into dessert dishes or 9-inch prepared pie shell or graham cracker crust. Chill until firm, at least 2 or 3 hours or overnight. Serves 8 to 10 people.
Mix oil and dry ingredients, eggs and berries. Bake at 350° for 1 hour. Makes 2 loaves.
Trim off large leaves and tough ends of broccoli. Wash and separate into spears. Cook in a small amount of boiling water for 10 minutes or until tender. Arrange spears in a greased 2-quart baking dish. Top with eggs and cheese. Melt 1/4 cup butter in saucepan over low heat; add flour, stirring, until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in Worcestershire sauce and salt. Pour sauce over broccoli mixture. Melt margarine in saucepan and stir in breadcrumbs. Brown lightly and sprinkle over sauce. Bake at 350° for 25 to 30 minutes. Serves 8.
Saute zucchini in the oil and garlic. Remove from the pan. Add the rice and brown in butter. Place the rice in a saucepan. Add the soup stock and white wine. Bring to a boil without the lid. Add salt. Place the zucchini on the top of the rice. Do not stir. Cover and simmer until rice is tender, about 20 minutes. Add the cheese when serving.
Makes enough canape spread for 24 Melba toast rounds or dry, crisp crackers.
Bring pineapple to boiling point. Add and dissolve Jell-O. Let cool. Add Cool Whip and mix well. Add cottage cheese, pecans and strawberries. Refrigerate and congeal.
Place cupcake papers in muffin tins. Place a vanilla wafer in each paper. Mix all the other ingredients together except pie filling. Pour into each cupcake paper. Bake at 350° for 12 minutes. You can use any kind of pie filling to top cake after they are cooled.