HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans in enough water to cover for 2 hours. Drain and cook in fresh unsalted water to cover until almost cooked. Add the teaspoon of salt and cook until tender. Drain.
Drain horseradish and combine with ingredients. Pour over 8 ounces of cream cheese and serve as a spread with crackers. Extra "spread" can be stored in jelly jars for 6 weeks in refrigerator.
Mix jello with boiling water until dissolved. Add strawberries. Refrigerate until slightly jelled. Mix in Cool Whip. Refrigerate.
Saute mushrooms, bell pepper and onion in butter. Add ground beef and brown. Drain. Mash tomatoes and add along with ketchup, tomato paste and Italian tomato sauce. Also add basil, oregano, salt and pepper to taste. Bring to a boil then simmer for 2 to 3 hours. Stir occasionally.
Whip the cream. Add sugar and vanilla. Combine crushed macaroons and nuts. Fold into whipped cream. Line a 13 x 9 x 2-inch pan with half of whipped cream mix. Chill. Layer sherbets and freeze after each layer. Top with remaining whipped cream mixture. Cover and freeze. Cut into squares to serve. Yields 10 to 12 servings.
Marinate 24 hours, turning twice. Cook in moderate oven at 350° on cookie sheet 1/2 hour on each side until brown.
Pat chicken breasts dry and dredge in flour, seasoned with salt and pepper. Sprinkle oregano over chicken breasts. Heat oil and butter in heavy skillet and brown chicken. When brown on both sides add wine and cover. Simmer 30 minutes or until tender. Sprinkle Parmesan over chicken before serving. Serves 4.
Rub fish with oil. Mix sugar, salt and pepper. Lightly rub on fish. Lay fish, skin down, in glass baking dish. Pat rest of mixture on top of fish; spoon cognac over it. Place onion and 2 cups dill on top of fish. Cover dish with plastic wrap. Chill 12 hours, basting fish with accumulating juices 3 to 4 times. Turn fish over with onion and dill under it. Cover and chill 12 more hours, basting with juices 3 to 4 times. After 24 hours fish is ready to serve. Slice paper thin or remove from brine and keep in refrigerator.
Melt butter. Add flour, salt and pepper. Stir until smooth. Gradually stir in milk. Stir constantly until thick.
Trim chops and brown in skillet. Pour off excess fat. Arrange potatoes and carrots around chops. Combine remaining ingredients and pour over chops and vegetables. Cover and simmer 45 minutes or until chops are tender.
Heat beets with liquid. Mix cornstarch, sugar, salt, pepper and vinegar. Stir into beets. Cook, stirring constantly, until smooth, clear and thickened.
Bring bell pepper, onion, sugar, vinegar, Crisco and salt to a boil. Then pour over the grated cabbage. If you like, you can grate 2 large carrots with cabbage. This gives color and adds taste. This will keep in the refrigerator for two weeks.
Mix together the chicken and cream cheese. Mix together the broth and soup. Unroll the rolls and spoon chicken mixture onto wide end of roll. Continue until all chicken is used. Place rolls in Pam coated pan. Pour soup on top of rolls and bake 45 minutes at 350°. Uncover to brown.
Mix cracker crumbs with 1 stick of margarine. Press into 9 x 13- x 2-inch pan. Beat eggs, powdered sugar and 2 sticks of margarine together for 15 minutes. Spread over crust. Dice 4 bananas over, then spread pineapple over bananas. Spread topping over pineapple. Sprinkle with chopped nuts and cherries. Refrigerate overnight.
Remove stems from mushrooms. In blender, add stems and remaining ingredients. Stuff mushroom caps. Place on a baking sheet. Sprinkle oil lightly over mushrooms. Bake 350° about 45 mins. Top each with mozzarella and bake additional 10-15 mins.
Cream shortening and sugar, then add eggs and mix until light and fluffy. Sift together flour, soda, salt and cream of tartar into second bowl. Gradually stir into sugar mixture until well mixed. Refrigerate dough for 20 to 30 minutes.
Preheat oven to 350°. Mix in order given. Drop by large tablespoonfuls or by ice cream scoop and flatten. Bake for 12 minutes. Do not overbake.
Soak beans overnight. Drain. Add 2 qts. water, onion, and meat. Simmer 3 hrs. In other pan simmer tomatoes, chili pow- der lemon juice, salt, pepper, liquid smoke 30 min. Add to beans and simmer together 40 more min.
Combine first 7 ingredients. Mix 2 minutes with mixer. Pour into a 9 or 10-inch pie plate. Press down and up sides of plate (to make crust). Drain peaches (reserve 3 tablespoons). Combine remaining ingredients (cream cheese and sugar). Mix 2 minutes. Pour on top of "crust." Place peaches on top (decoratively). Sprinkle with cinnamon. Bake at 350° for 30 minutes. Do not brown.
Set aside popped corn and peanuts in large brown bag. Mix sugar, syrup and salt in a 2-quart glass bowl. Cook in microwave on High 3 to 4 minutes. Stir each minute until boils. Cook 2 minutes more. Take out; stir in baking soda. Pour in sack over popcorn and peanuts. Shake sack. Put sack in microwave. Cook on High 2 to 2 1/2 minutes. Take out and shake bag. Put sack back in microwave. Cook 1 to 1 1/2 minutes. Spread and separate caramel corn on sheet of aluminum foil. Let cool. Place in airtight container for storing.
Pour evaporated milk into 4 cup measure. Add milk, pudding mix and 1/2 cup of the coconut. Stir briskly. Cook on High, 6 to 7 minutes, stirring once. Pour into crumb crust. Set aside. Place remaining coconut in1 cup glass measure. Add butter. Cook on High thoroughly. Coconut should be lightly browned. Sprinkle coconut over pie filling. Refrigerate until firm. Makes 6 servings. Cooking Time: 8 to 9 minutes.
Combine all ingredients and beat 3 to 4 minutes. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cool.
Brown beef in skillet. Grate cheese. Chop onions. Chop tamales in small pieces. Layer tamales, corn, beef, tomatoes, olives and onions. Make approximately 3 layers, ending with tamales. Put grated cheese on top. Cover and bake 1 hour at 350°.
Preheat oven to 350°. Spray a 9 x 5 x 3-inch loaf pan with nonstick spray and set aside.
Grease and flour 13 x 9 x 2-inch dish. Mix first 5 ingredients in large bowl. Add the next 4 ingredients and beat with wooden spoon until smooth. Stir in next 4 ingredients until blended. Pour in pan. Bake at 350° for 45 minutes. Press lightly in center for doneness. Cool completely.
Combine all ingredients. Place in casserole. Bake at 350° for 10 to 15 minutes. Serve with rice.
Place chicken in greased baking dish. Mix ingredients and pour over chicken. Bake uncovered 50 to 60 minutes at 400°. Baste.
Combine all ingredients in a large pot. Simmer 2 hours. Refrigerate at least 24 hours before reheating to serve.
Melt butter in saucepan and saute celery and onion until tender. Add water and bring to a boil; add stuffing mix. Remove from heat and stir until blended. Combine evaporated milk and meat. Divide into 6 portions on waxed paper. Pat into a 5-inch circle. Put 1/6 of stuffing mix in center of each patty. Draw edges of meat over mix and seal. Combine remaining ingredients. Pour over meat. Bake, uncovered, at 350° for 1 1/2 hours.
Mix flour, salt, baking powder, cocoa and sugar. Add eggs, butter and vanilla. Grease pan with butter and pour in mixture. Bake for 15 to 20 minutes at 350°.
Mix margarine and flour like pie dough. Press into 9 x 13-inch buttered pan. Press chopped nuts into dough. Bake about 20 minutes at 350°. Cool.
Drain tomatoes and reserve juice. Cut eggplant lengthwise into 1/4-inch thick slices. Lay slices on paper towels or in a colander and sprinkle with salt. Set aside for 1 hour. Preheat broiler or grill. Wipe excess liquid off eggplant slices. Brush both sides with olive oil. Place slices on a broiler rack or cookie sheet and broil eggplant as close to heat as possible until golden brown on both sides, or grill over medium hot coals until brown. Place tomatoes in blender or food processor. Add a few eggplant slices, puree, adding eggplant slices and reserved tomato juice, until soup is of desired consistency and taste. Heat before serving. Serve garnished with grated Parmesan cheese. Serves 6 to 8. Before broiling, eggplant may be sprinkled with any of the following: dried basil, pepper, coriander, crushed garlic, parsley, oregano or thyme.
Puree raspberries in a food processor. Strain through a fine sieve into a mixing bowl. Add remaining ingredients and stir until sugar	dissolves. Freeze in ice cream maker according to manufacturer's instructions.
Combine all ingredients and mix well. Pat into greased pizza pan. Bake for 20 minutes at 350° and cool.
Combine all ingredients. Put in large casserole or 2 medium. Cover and bake in slow oven at 325° for 3 hours, stirring occasionally. Uncover the last 30 minutes of cooking. Serves 20. Can make 1/2 recipe if want smaller amount.
Mix first 4 ingredients; pour 1/2 of the mixture in 9 x 13 pan. Mix brown sugar and cinnamon; sprinkle sugar mixture on cake batter and pour remaining cake batter on top of sugar. Swirl through cake with a knife. Bake at 350° about 30 to 35 minutes.
Mix all ingredients together. Bake in Bundt pan at 325° for about 1 hour.
Preheat oven to 375°. Brush bottom and sides of crust evenly with egg yolk. Bake on baking sheet until light brown, about 5 minutes.
In small mixing bowl, combine frosting mix (dry), corn syrup, vanilla and boiling water. Beat on highest speed until stiff peaks form; about 5 minutes. Transfer to large mixing bowl; on low speed, gradually blend in sugar; stir in nuts. Drop by teaspoons onto waxed paper. When outside of candy feels firm, turn over. Dry at least 12 hours. Store candy in airtight container. Makes 5 to 6 dozen.
In a skillet, over medium-high heat, in 1 tablespoon hot oil, stir-fry half of the chicken until browned. Remove. Repeat with remaining chicken. Over medium heat, in remaining 1 tablespoon hot oil, stir-fry vegetables with ginger and garlic powder until tender-crisp. Add soup, soy sauce and vinegar. Heat to boiling. Return chicken to skillet. Heat through. Serve over rice.
Combine pineapple and pistachio pudding into a bowl and mix well. Fold in whipped topping and stir in marshmallows and nuts. Chill 1 hour.
In a large bowl, mix hash browns, soup, melted butter, sour cream, cheese, garlic powder, onion, salt and pepper. Mix thoroughly and put in a buttered casserole dish. Bake, covered, at 350° for at least 1 hour.
Pour melted butter into a 9-inch pan or baking dish. Add lemon juice, thyme, salt and pepper to the butter. Stir with fork until mixed. Place squash in pan, cut side down. Cover and bake at 350° for 30 minutes or until squash is tender or microwave in a Pyrex dish for about 8 minutes. Turn once.
Thaw spinach in microwave and squeeze out all water. Beat eggs with milk, Ricotta cheese and bread crumbs. Add spinach and mix well. Use 13 x 9-inch casserole dish; spray with Pam and cover bottom of dish with tomatoes. Spread spinach mixture over tomatoes. Sprinkle Parmesan cheese over top. Bake a 375° for 30 minutes.
Mix cake mix, eggs, nectar, oil and sugar well. Bake at 350° for one hour or less.
Cook peas until tender. Fry bacon until crisp. (May substitute bacon bits in jar for bacon.) Drain peas.
Cream margarine, egg and sweetener. Add baking powder, spices, flour and (I like pineapple the best) applesauce or pineapple. Mix well. Fold in dates and nuts. (I leave nuts out to save on calories.) Bake in loaf pan at 300° for 30 to 45 minutes. Spray pan well before pouring batter in pan. Cool 10 minutes before removing from pan. This cake must be kept refrigerated.
Combine oats and milk; let stand a few minutes. In another bowl, combine flour, brown sugar, baking powder, baking soda and salt; mix well. Stir in egg, butter and oat mixture. When mixed, gently fold in the blueberries. Fill well-greased muffin tins 3/4 full. Bake at 400° for 15 to 20 minutes. Makes 12 muffins.
Line a large cookie sheet with whole graham crackers. Combine sugar, butter and pecans in a saucepan; bring to a boil. Boil 2 minutes. Pour over graham crackers. Bake at 350° for 10 minutes. Take out of oven; sprinkle with chocolate chips. Let cool about 30 minutes. Cut and transfer to wax paper for chocolate chips to cool completely before stacking. Refrigerate.
Peel eggplant and slice lengthwise into 1/4-inch thick slices. Salt slices, place in colander and allow to stand for 30 minutes. Wash off salt and dry slices.
Combine first 5 ingredients. Fill crust. Freeze in freezer. Thaw 1/2 hour before serving.
Mix cornstarch and sugar together in medium saucepan. Add milk to cornstarch and sugar mixture; then add beaten egg yolks and mix together. Place on stove over medium heat. Stir constantly. Mixture will thicken. Remove from heat. Add vanilla and stir to combine. Pour into baked 8-inch pie shell.
Combine strawberry gelatin, cornstarch and sugar in saucepan; add water. Cook, while stirring, over medium heat until clear and thick. Cool.
Combine ingredients and chill. Roll into 1-inch balls. Makes approximately 70 balls. Place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Serve with mustard. These freeze well.
Drain tuna and flake. Cook noodles; drain and rinse. Combine noodles, tuna, celery and onion. Blend sour cream, mustard, mayo, salt and thyme. Spoon 1/2 mixture into a 2-quart casserole. Top with 1/2 the zucchini. Repeat layers. Top with cheese. Bake at 350° for 30 minutes. Sprinkle with chopped tomato.
Cut each chicken breast in half. Melt margarine in heavy frying pan. Blend in garlic, salt, chili powder, pepper and dry mustard. Brown chicken breasts on both sides. Cover pan. Bake in preheated 350° oven for 40 minutes until tender. Place on heated platter. Add flour to pan juices and stir until thick. Slowly pour in cream and milk and stir until it thickens. Add salt and pepper to taste. Spoon over chicken breasts.
Preheat oven to 375°. In a small bowl combine flour, baking soda and salt; set aside. In a large mixer bowl beat butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate chips, oats, apples and cinnamon. Spread in ungreased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake 18 to 20 minutes. Cool completely in pan on wire rack. Cut into 2-inch squares.
Brown sausage. Drain well. Put in a large crock-pot along with the other ingredients and cook until cheese has melted. Serve with nacho chips or Doritos or over hot dogs.
In 1-quart pot, melt butter. Stir in flour, salt and pepper, making a smooth paste. Slowly add milk; blend well. Cook until sauce is thickened and bubbly, stirring often.
Cream butter, sugar and shortening until fluffy. Add eggs one at a time, beating well after each addition. Add flour which has been sifted with baking powder. Add milk. Add flavoring; beat well. Pour into greased and floured tube pan. Cook at 350° for 1 hour and 30 minutes.
Mix cake mix according to package directions. Fill paper cupcakes 2/3 full. Beat cream cheese, sugar, salt and eggs. Stir in chocolate pieces.
Preheat wok and add oil. Cook noodles until tender and set aside. Stir-fry garlic and onions for 1 minute, then remove. Add more oil if necessary. Add 1/2 the pork for 2 to 3 minutes, remove from pan then do rest of pork. Then add all the ingredients together, then add noodles!!!! Sit and enjoy!!!!!
Blend into a dough and pat on bottom of 9 x 12-inch pan. Bake at 375° for 15 minutes. Cool.
Boil chicken breasts; cool and cut into pieces. Saute carrots and celery in 1 stick oleo. Mix chicken base with 1 to 1 1/2 gallons water; add carrots, celery and chicken pieces. Boil until vegetables are done; add noodles and cook until noodles are done. Make thickening by melting 2 sticks of oleo and adding flour. Stir until smooth. Add this to soup, making sure all lumps are dissolved. Remove from heat and let stand about 1/2 hour. Add whipping cream and stir until it is all mixed in. Salt and pepper to taste.
Combine chicken, soup, onion, pimento, celery, almonds, water chestnuts and mayonnaise in bowl; mix well. Spoon into baking dish. Top with potato chips. Bake at 450° until brown. Yield: 8 servings.
Take a glass and cut a hole around glass on bread. The bread should now have a hole in the middle. Melt margarine in a large skillet on medium heat and add the bread slices. Brown the bread for 2 to 3 minutes. Crack the eggs and drop into the holes of the bread. Cook for 1 minute, then flip the bread and egg to brown other side.
Mix the cream cheese, sour cream and taco seasoning together and pour into pie plate. Top with remaining ingredients. Refrigerate and serve with nacho chips.
Preheat oven to 350°. Mix ingredients together in order. Bake in preheated oven until golden brown. Makes 10 servings.
Bring sugar, syrup and water to boil (300°). Put peanut butter in round iron skillet (butter pan). Pour syrup over peanut buter. Cut in squares.
Combine first 4 ingredients and pour into an 8-inch Pyrex. Combine all remaining ingredients except butter. Sprinkle dry mixture over apple mixture. Drizzle with butter. Bake at 350° for 45 minutes.
Peel large potatoes and slice. Place in a 9 x 13-inch baking dish. Slice onions into rings and mix with potatoes. Pour milk over potatoes until covered. Grate Longhorn Colby cheese or cheese of your choice. Layer top of dish with cheese. Add salt and pepper to top. Bake in 375° oven until potatoes stick tender with fork, approximately 40 minutes.
Stew or bake the chicken until tender. Remove chicken from the bone into small pieces. Using a medium to large baking dish or pan, put one layer of chicken in the bottom. Pour over it 1/2 can of the soup. Add 1 layer of dressing. Then add another layer of chicken, balance of soup and a layer of dressing. Pour chicken broth over it. Do not cover. Bake in preheated 350° oven for about 40 to 45 minutes or until well browned.
Sift together the flour, sugar, baking powder and salt. Add margarine and milk. Beat 2 minutes. Add vanilla, eggs, nutmeg and cinnamon. Beat 2 more minutes. Pour into 2 well-greased and floured 8-inch layer pans or one 9-inch square pan. Bake in preheated oven at 350° for 30 to 35 minutes for layers, 40 to 45 minutes for square cake.
Wash, clean and cut up tomatoes. Chop onions, celery, parsley and bay leaves. Add to tomatoes. Cook until celery is tender. Put through sieve. Make a thin paste of the flour and butter, using a little of the tomato juice. Add to boiling soup. Keep stirring to prevent scorching. Add salt, sugar and pepper. If it is lumpy, put through sieve again. Fill pint jars. Put on lids tightly. Hot water bath for 15 minutes. Makes 10 pints.
Line 12 (2 1/2-inch) muffin pan wells with paper baking cups. Mix together the sour cream, sugar, lemon juice and salt. Blend in walnuts and the well-drained pineapple and cherries. Peel and dice the banana and quickly mix into fruit mixture. Spoon into baking cups; place in freezer or freezing compartment of refrigerator until firm.
Melt margarine in a saucepan. Add onions and cook over medium heat until tender, but not brown (about 10 minutes). Add salt, broth and water. Stir well. Simmer for about 20 minutes. Serves 6.
Mix and sift flour, baking powder and salt. Cream butter. Add sugar slowly and cream until fluffy. Stir in well beaten egg yolks and vanilla extract. Add sifted dry ingredients alternately with cream. Chill for one hour. Roll and cut in any desired shape. Sprinkle with sugar before baking. Bake in moderate oven, 350°, for 10 to 12 minutes.
Note: A good source of crickets is a pet shop. Larger quantities are less per dozen, so you may want to stock up! It is not recommended to catch your own, they may be contaminated by pesticides. Pet shop crickets are usually raised by breeders. (Ask to be sure.)
Pour dry ingredients; mix together and add 6 tablespoons boiling water, vanilla and butter. Blend, then beat with mixer or spoon until smooth and thickened. If frosting stiffens too quickly while spreading, just stir in a few drops of hot water.
In the top of a double boiler, put sugar, salt and flour. Stir in 1/3 cup milk (remainder to be used later) and beaten egg yolks. Mix until well blended. Add remaining milk and cocoa. Cook, until thick, stirring constantly.
Drain fruit. Keep apricot and pineapple juice separate. Chill fruit. Dissolve jello in hot water and add apricot juice. Fold in apricots, pineapple and mini marshmallows. Chill until firm, then add topping.
Mix together vermouth, soy sauce, sugar and flavor enhancer. Heat corn oil in a large skillet over medium heat. Add chicken, skin side down, and ginger; brown chicken on all sides. Remove oil from skillet, except for 2 tablespoons. Pour seasoning mixture over chicken. Cover and cook about 7 minutes. Remove ginger. Sprinkle scallion over chicken and serve. Serves 6.
Cream butter, margarine, and cream cheese with sugar. Add eggs one at a time. Add flavorings and then add cake flour. Mix well. Bake at 250 degrees for 1 hour and 45 minutes.
In a bucket or bowl, mix water and flour to form a sticky, gooey paste. Tear newspaper into strips about 1 or 2 inches wide - ragged edges stick together better. Add strips to paste, a handful at a time. Squeeze the paste and paper together till the mixture is mushy. When the mass is slippery and sticks together well, you've got papier-mache. If it's not slippery, add more paste.
Blend milk and vanilla. Slowly add sugar and stir. Roll into small balls. Then roll in crushed nuts and coconut.
Blend together first 3 ingredients; crumble and press into greased 13 x 9-inch pan. Blend next 3 ingredients together and pour over first layer. Bake at 350° for 35 to 40 minutes or until golden brown. Cool and cut into bars.
Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Stir-fry chicken until no longer pink. Remove chicken from skillet. Heat remaining 1 tablespoon vegetable oil in skillet. Add red pepper, mushrooms, pea pods, water chestnuts, green onion, ginger and garlic. Stir-fry mixture 3 to 4 minutes until vegetables are crisp-tender. Meanwhile, combine chicken broth, Equal, soy sauce, cornstarch and sesame oil until smooth. Cook over medium heat until thick and clear. Stir in chicken; heat thoroughly. Season with salt and pepper, if desired. Serves
Cream butter and cream cheese. Add sugar, beating well. Add eggs, one at a time. Add other ingredients, beating well. Bake at 300° for 1 1/2 hours.
In a big heavy pot fry bacon, green peppers and onion until crisp. Add everything else and stir well. Cook until heated through. Serve over rice for the best and only way to get Geechee flavor. Makes 4 to 6 servings.
Beat butter and sugar. Add eggs and milk. Mix all dry ingredients and sift. Add to first mixture. Roll out on floured board. Cut in triangle. Slit in middle. Pull dough through slit and shape. Fry in hot oil or shortening until brown on both sides. Drain on paper. Sprinkle with powdered sugar when cool, then serve.
Arrange sweet potatoes in nonstick casserole. Combine sugar substitute, salt, cinnamon and nutmeg. Sprinkle over sweet potatoes. Dot with margarine. Bake at 350° for 10 to 15 minutes. Exchanges: 1 bread, 1/2 fat. Serving: 1/3 cup.
Cook noodles in salted water according to package directions. Drain. In a skillet, saute chuck, green pepper and onion until slightly browned. Stir in tomato sauce. Remove from heat. Stir cottage cheese, cream cheese and sour cream into noodles. In a 3-quart casserole, spread half of the noodles and top with half the meat mixture. Repeat layers. Bake at 375° until bubbly.
Place fruit and nuts in a large bowl. Pour tea over fruit. Add brown sugar and mix well. Cover fruit mixture and let stand over-night at room temperature. Preheat oven to 325°. Prepare a 9 x 5 x 3 inch loaf pan with cooking spray or grease. Add remaining ingredients (flour through cinnamon) to soaked fruit. Stir until combined.
Beat egg whites slightly. Add sugar and beat into stiff peaks. Fold in remaining ingredients. Place aluminum foil on 2 cookie sheets and drop cookies by teaspoons on foil. Preheat oven to 350°. When cookies are placed in oven, turn oven off. Leave overnight or at least 6 hours.
Cream butter. Add sugar and blend until light and fluffy. Add flour, salt, pecans and vanilla. Mix well. Chill dough. To shape cookies, take a teaspoon of dough and roll to finger shape. Bake on greased cookie sheet at 325° for 30 minutes. Remove from oven and roll in confectioners sugar before cooling. Roll again when cooled. Yield: 4 dozen.