HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve bouillon cube in boiling water in saucepan. Add beans; heat to boiling. Cover; simmer 5 minutes or until tender. Season with pepper. Serves 6 (25 calories per serving).
Combine all ingredients except apples. Bring to a boil; reduce heat and simmer 10 minutes. Add apples; simmer 5 to 7 minutes more or until slightly thickened. Transfer to a bowl and refrigerate up to 4 weeks or freeze.
For Dressing: Whisk or use blender or Cuisinart to mix the mustard, vinegar, shallot, sugar and salt. Add oil slowly, mixing constantly, until thick and creamy. (You can reduce the amount of oil and substitute water or plain yogurt for approximately 1/4 cup of the oil.)
Combine onion and butter in a 1 1/2-quart microproof casserole. Cover and cook on 90 (Saute) for 3 minutes, or until onion is transparent. Add 1/4 cup water and stir in remaining ingredients except cocktail wieners. Cover and cook on High for 2 1/2 minutes, or until sauce is bubbly. Stir in cocktail wieners. Cover and cook on High for 4 minutes, or until wieners are hot. Let stand, covered, for 2 minutes. Serve warm; use toothpicks to spear individual wieners.
In large bowl, stir together first 4 ingredients until smooth. Add remaining ingredients, toss to coat well. Cover and chill. Serves 8.
Mix coconut, sugar and sour cream. Store in refrigerator 24 hours or more. Stir once or twice. Bake cake. Make 3 thin layers. Spread coconut mixture on cake layers. Finish by spreading coconut mixture on top and sides of cake. Store cake in refrigerator.
Mix all ingredients, except 2 beaten eggs and 1/2 cup bread crumbs, and refrigerate for 1 hour or longer. Heat oven to 400°. Shape the mixture into 1-inch balls. Dip balls in 2 beaten eggs. Roll in 1/2 cup bread crumbs. Bake on ungreased baking sheet for 20 minutes or until light brown. Serve hot with mustard.
Cover apples with water. Cook until tender, about 20 minutes. Drain. While apples are hot, add remaining ingredients. Stir well until sugar dissolves.
Saute' first 3 ingredients and put in casserole dish. Add rice, water, and soup. Mix all together and bake at 350° for 45 minutes.
In a large mixing bowl, cream margarine and sugar. Add egg; mix well. In a separate bowl, combine flour and baking powder. Add coconut, pecans and vanilla; mix thoroughly. Press 2/3 of dough into a greased 13 x 9 x 2-inch baking dish. Spread preserves over dough, crumble remaining dough over preserves. Bake at 350° for 30 to 35 minutes or until golden brown. Cool in pan, cut into bars. Yields 36 bars.
Mix all together and freeze. I put them in muffin tins, then in plastic bags.
Heat marshmallows, pineapple and lemon juice in saucepan (or double boiler) just until marshmallows are melted. Stir constantly. Chill until partially set. Fold in the whipped cream. Put into pie shell and chill for 2 to 3 hours.
Crust: Mix first three ingredients together with your hands and press into pie pan. Bake at 450° for 10 minutes. Cool.
Mix all well. Bake 20 to 30 minutes or until brown at 400°.
Mix water, soy sauce, cornstarch, sugar and ginger together until smooth and set aside.
Mix ground beef, 1/2 cup soup, onion, egg, bread crumbs, parsley and seasoning. Press into 9-inch pie plate. Bake at 350° for 25 minutes. Drain off fat. Top with prepared potatoes. Pour remaining soup over potatoes. Top with cheese and bake 10 minutes more.
Cook sugar, milk, butter and pinch of salt until it forms a hard ball. Add dates and cook until it still forms a hard ball. Remove from fire; beat until real creamy. Add coconut and nuts. Turn on a dampened cloth. Shape and cut in nice size pieces. Let dry.
Combine butter, water, cocoa and oil in saucepan. Bring to a boil and pour over mixture of sifted flour, sugar, salt and soda. Mix. Add buttermilk, eggs and vanilla. Blend well. Pour into greased and floured pan, 11 x 16 x 1-inch.	Bake 12 to 15 minutes at 400°. Remove from oven and ice immediately with icing.
Combine sugar, drink mix and hot water; stir until dissolved. Cool. In punch bowl, blend sugar syrup, juice and soda. Spoon in sherbet. Makes 22 cups.
Sift flour with baking powder and salt. Cream butter thoroughly. Gradually add sugar, creaming it until light and fluffy. Add unbeaten eggs and beat well. Alternately add milk and flour. Begin and end with flour. Beat until smooth. Add flavoring. Bake in layers in 350° oven for 25 to 30 minutes.
Cook pudding and cool a little. Stir in one dry chocolate cake mix until well blended. Pour in pan, then drop a few chocolate chips on top. Bake in a 9 x 13-inch pan (greased and floured) at 350° for 30 to 35 minutes.
Flatten and brown chicken breasts in butter for 5 to 6 minutes. Take chicken out and add next 3 ingredients. Put in mushrooms and cook; then add the wine. Serve and garnish with parsley.
Cook noodles. Brown sausage, then add onions and celery. Cook for ten minutes. Add noodles, peas, tomato soup and water, cheese, salt and pepper to taste. Bake 45 minutes in oven at 350°. Good with cole slaw.
Cream the shortening; add the sugar gradually. Mix and sift the dry ingredients. Add alternately with water. Lastly fold in stiffly beaten egg whites and flavoring. Bake in layers in moderate hot oven (375°) for 20 to 25 minutes.
Heat in double boiler or crock-pot all ingredients. You can use sharp cheese and add a few drops Tabasco hot sauce if you can't find jalapeno cheese.
Stir together graham cracker crumbs. Add peanut butter and melted margarine. Roll into balls.
Cream together sugar and shortening and add molasses, ginger, cinnamon, ground cloves, salt, flour and beaten eggs. Mix this and set aside. Add baking soda to boiling water. Stir into other mixtrure (it will be thin). Add raisins (optional). Pour into greased and floured 9 x 9-inch pan. Bake at 350° until center springs back when touched. Top with powdered sugar or whipped cream. Good warm.
Melt butter in Pyrex dish. Flour chicken and turn in butter so both sides are wet. Put in oven at 400°, uncovered for 15 minutes on one side, then take out and turn over and cook 15 more minutes on the other side. While chicken is cooking for the first 30 minutes, mix your cheese, milk and soup together. After chicken has cooked for first 30 minutes, take out; pour mixture over chicken and cover with tinfoil. Cook 30 more minutes. Can serve over rice.
In a large, heavy pot, fry rice in oil, but do not brown. Add onion, jalapeno peppers, broth, oleo, salt and pepper. Bring to a boil. Add cheese that has been cut into small pieces; bring to a boil. Cover and simmer 30 minutes, stirring frequently.
Preheat oven to 375°. Cream butter and sugars. Stir in milk, orange juice and egg. Mix in remaining ingredients. Drop dough by teaspoons onto greased baking sheets, 2 inches apart. Bake for 10 to 12 minutes. Makes 8 dozen.
Microwave peanut butter, chocolate chips and margarine for 2 to 2 1/2 minutes. Stir in marshmallows. Microwave 45 to 60 seconds. Stir until blended. Stir in Rice Krispies and put in buttered pan. Cool in refrigerator. Cut and enjoy!
Mix together eggs, oil and strawberries. Mix in sugar, salt, soda and cinnamon. Stir in flour. Bake in greased loaf pans (2 large or 4 small pans) for 1 hour at 325°. Cool 10 minutes and remove from pans.
Boil chicken; saute mushrooms. Mix chicken, onion, celery, mushrooms and pimento. Stir in chicken soup, mayonnaise, curry and salt. Cover bottom of large baking dish with 1/2 crushed chips. Fill with chicken salad and top with remaining 1/2 of crushed chips and grated cheese. Bake at 350° for 30 to 40 minutes.
Add all ingredients in large bowl. Mix well with a beater. Pour into bread pan over the biscuits. Bake 1 hour at 350°. Allow time to cool, then serve in milk.
Dissolve the large package of jello in 2 cups of boiling water. Mix in bananas, strawberries (still frozen) and pineapple with liquid. Chill until firm in an 11 1/2 x 8 1/2-inch glass baking dish. (Size can vary.) Spread with sour cream and chill 1 1/2 hours. When firm, spread with 1 small package of jello that has been mixed with 1 cup boiling water and 3/4 cup cold water. Spoon on carefully; chill until set.
Cream shortening or margarine and sugar together; beat in egg until light. Sift dry ingredients together. Add half of hot coffee to creamed mixture, then dry ingredients and finally remaining coffee; stir until well blended after each addition. Fold in raisins and nuts. Spread batter in greased 9 x 14 x 1/2-inch jelly roll pan. Bake at 350° for 25 to 30 minutes. When cool, spread with frosting made by combining 1 tablespoon butter and 1 cup confectioners sugar with enough cold coffee to moisten. Cut into 3/4 x 2-inch bars.
Put both ingredients in your home ice cream freezer. Process until sherbet consistency. Crushed pineapple can be added.
Cream butter and sugar. Add egg yolks. Add flour and vanilla. Spread batter evenly on cookie sheets. Beat egg whites and spread over batter. Sprinkle nuts on egg whites and press in. Bake at 250° for 45 minutes to 1 hour until very light brown. Cut in squares while hot.
Mix first 6 ingredients together. Pour into a deep 8 x 10-inch lightly greased baking dish. Sprinkle cup of cheese over the top of the corn mixture. Bake for 1 hour at 350°. Better yet if refrigerated overnight, then set out until room temperature and baked.
Heat cranberry sauce, lemon juice, soy sauce and butter until melted. Salt and pepper. Lay chicken in a 9 x 13-inch pan. Pour sauce over chicken. Bake at 425° for 25 minutes. Turn chicken over and bake 15 minutes. (Reduce baking time with skinless, boneless chicken.) Good served with rice.
Heat oven to 350°. Blend cake mix, oil, water and eggs. Stir well. Add in chocolate chips and nuts. Drop by teaspoons to ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool 1 minute on pans, then remove to wire rack. Makes 3 1/2 dozen.
Combine butter, syrup and sugar in 1-quart saucepan. Cook and stir occasionally until mixture boils. Reduce heat slightly and continue cooking to stage that you can lift up spoonful and it is stiff when poured out of spoon. Candy thermometer would be 260°. Pour over popcorn mixture and nuts and mix well. If it is not hard enough or crisp enough, place on a butter-greased cookie sheet; spread evenly and bake in 350° oven for about 5 to 6 minutes. Store in tin container.
Cook celery, onions and bell pepper in 1 pint of chicken broth until tender. Add remaining ingredients and mix well. Add salt to taste. Bake at 350° for 30 minutes. Add more tomato soup or 1 cup canned tomatoes, if desired. Top with cheese.
Place all in large container; mix well. Use 1/3 c. mix per 1 c. hot water.
Combine all ingredients in a saucepan and bring to a boil. Pour over cake in pan while hot. The cake may be cut in squares and served from the pan. It may be kept in the refrigerator several days. If using Martha White plain flour, increase baking soda to 1 1/4 teaspoons. Add 1/2 teaspoon salt and 1 teaspoon baking powder.
Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating mixture well after each addition.
Sift flour, baking powder, salt and sugar. Cut in shortening with pastry blender until mixture is fine like cornmeal. Blend in well beaten egg mixed with milk, then blend in vanilla and beat just enough to mix well. Pour half the mixture into a well-greased and floured 8-inch square pan. Sprinkle with half the streusel mixture. Add rest of batter and sprinkle over top. Bake 25 to 30 minutes at 375°.
Mix all ingredients together except for vanilla, peanut butter and salt. Bring other ingredients to a boil for 1 minute. Remove from heat and add peanut butter, vanilla and salt; beat with a mixer until smooth and glossy, about 5 minutes. It will be thick. Pour into buttered dish or pan. Cool. Cut into squares.
Mix margarine, egg and sour cream. Add to flour, cream of tartar and baking soda. Add raisins. Bake at 350° for 30 to 40 minutes. Use loaf pan lined with aluminum foil for easy removal.
Melt all ingredients together over a low heat. Stir well, then press into a shallow tin. Allow to cool and set, then cut into pieces.
Brown hamburger and sausage with diced onion. Drain. Pour in saucepan. Add Ro-Tel. Bring to boil. Cut up Velveeta and add to saucepan. Cook on very low heat. Great with chips or crackers.
Layer each ingredient in order. Top with cubes of Swiss cheese. Refrigerate until ready to serve, then toss.
Brush brisket with hickory smoke on both sides. Rub well with the 3 salts. Marinate overnight. Cover tightly in refrigerator. Bake, covered, at 250° for 3 hours. Pour off half the juice and turn and bake 1 hour longer. Pour barbecue sauce over and bake 1 hour longer. Let cool and slice thinly. Put in shallow baking dish covered with foil and freeze. Reheat to serve. This is so good to prepare and put into as many servings as you need for company later and freeze.
Put ingredients in heavy pan. On medium heat, bring to a boil. Boil to a firm soft ball stage. Remove from heat. Add 1 teaspoon vanilla and beat until it loses its glossy appearance.
Toss together potatoes and mixture of Ranch dressing, sour cream, bacon bits and parsley plus 1/2 cup cheese. Add melted margarine to corn flakes and the remaining 1/2 cup cheese. Spoon on top of potato mixture. Bake at 350° for 45 minutes.
Grind cranberries. Cut oranges in small pieces. Add sugar. Let stand overnight in refrigerator. In morning, add walnuts, grapes and crushed pineapple. Add Jell-O with boiling water. Mix all together.
Mix and freeze. Take out 3 to 4 hours ahead. When soft, stir in 2 large ginger ale.
Mix sugar and cornstarch. Stir in water. Divide into jars. Add a few drops of food coloring to each. Store covered.
Take shrimp out of jar; keep sauce separate. Soften cream cheese; add sauce. Beat until smooth. Add chopped shrimp, Worcestershire sauce and pepper.
Stir soup mix into water in a 2 cup measuring cup. Use 1/2 cup and blend into ground meat. Shape meat into a big "O" in skillet. Cut into 6 wedges but leave in a circle. Pour remaining soup mixture over and cover. Cook on medium heat for 25 minutes. Spoon taters into skillet in globs and drizzle juice over the taters. Good!
Mix sugar and flour. Add beaten eggs and then remaining ingredients. Pour into two (9-inch) aluminum foil pie plates and bake for about 35 minutes at 350°.
Stir all together the ingredients. Boil ingredients for 5 minutes; turn into casserole. Bake at 425° until consistency of dressing.
Grease 15 to 18 muffin cups. Work the flour, butter and salt with a little water until you have a manageable dough. Roll out the pastry on lightly floured surface, about 1/8-inch thick. Divide the dough and line prepared muffin cups. Add grated cheese and ham to each cup. Beat the milk and eggs together. Pour over cheese-ham mixture. Bake in a moderately hot 375° oven for 20 to 25 minutes, or until golden brown. Serve warm.
Mix cheeses and margarine until well mixed, then add all other ingredients. Form into ball shape. Roll in nuts until ball is covered. Chill until firm.
Combine 1/2 of the first 4 ingredients in electric blender. Process until frothy. Pour into stemmed glasses and garnish each with a whole strawberry. Repeat procedure with remaining ingredients. Yields about 2 quarts.
Preheat oven to 425°. In a 13 x 9-inch pan, put rectangles of dough. Press 1/2-inch up sides of pan and seal perforations. Layer cheese and sausage in pan. Mix eggs, milk and seasoning. Pour over cheese and sausage. Bake 20 to 30 minutes or until knife inserted into pie comes out clean. Cut into squares and serve.
Peel and dice potatoes. Steam until very soft. Mash with potato masher or use electric mixer on low speed. Add margarine and spices. Gradually add in sour cream until creamy (usually about 4 ounces). Serves 6.
Mix the sugar and cornstarch. Add the cold water. Cook over low heat, stirring constantly, until well mixed. Divide the mixture into 4 or 5 portions and add a few drops of different food coloring to each. If you add a pinch of detergent to each portion, it will be easier to clean up your finger paints after the children play with them.
In a 2 1/2-quart pot, combine bouillon, vegetable juice, bay leaf and oregano. Bring to a boil and simmer gently for 25 minutes. Remove bay leaf. Add lemon juice and season with salt and pepper just before serving. Serve hot. Sprinkle with parsley for garnish. Makes 8 to 10 servings.
Peel pears, core and grind. Grind all other fruit with peeling on. Place all ingredients in heavy cooker and cook until tender. Seal in clean containers.
Cream peanut oil, sugar and eggs. Beat 10 minutes. Add flour, milk and flavoring. Mix well. Turn into 4 prepared layer pans. Bake at 350° for 25 to 30 minutes.
Mix egg yolks, evaporated milk and condensed milk together on leche flan pan. On separate cooking pan, heat sugar until it melts and then add to mixture in leche flan pan. Cook in a steamer for about 1 hour.
Combine oil, vinegar, salt, pepper and garlic. Shake vigorously in jar. Arrange greens in a bowl. Add dressing and toss well. Sprinkle with chopped eggs.
Dredge meat in seasoned flour and brown well in drippings. Add water; cover pan and simmer for an hour. Combine cornstarch and sugar. Add vinegar, soy sauce and juice drained from pineapple. Cook on low heat, stirring constantly until mixture is thick and clear. Pour sauce over meat. Add pineapple, green pepper and onion. Heat through. Serve over cooked noodles or rice. Serves 6.
Sift together flour, sugar, soda, baking powder and salt. In another bowl, beat egg, buttermilk and oil. Gradually mix together until moist and lumpy. Cook over medium heat.
Combine cranberry juice, lemon concentrate and water. Just before serving, add carbonated beverage and ice cubes.
Heat oven to 350°. Grease a 9 x 11-inch pan. Chop nuts.
Butter bottom and 1/2 way up sides of pan. Sprinkle onion soup in bottom of pan. Lay roast on top of soup. Put potatoes and carrots around roast. Mix soups and 1 1/2 to 2 soup cans of water. Pour on top of roast. Cover and cook at 350° for 1 1/2 to 2 hours.
Shred lettuce into a large, flat glass baking dish. Press down firmly. Mix peas and onions, diced celery, pimento and green pepper and sprinkle over lettuce. Cover with mayonnaise and sugar mixture. Crumble bacon over top of mayonnaise. Add grated cheese, more green pepper and pimento for color. Seal tightly with plastic wrap and let set overnight.
Use an 8 x 13-inch glass loaf pan. Shred lettuce in bottom of pan. Add green peppers, onion, celery, frozen peas and Bac*Os.
Mix well divide in half make two rolls wrap in wax paper. Let stand in fridge. 24 hours. Unwrap and cook on rack for 1 hour at 325 degrees.
In a 3-quart rectangular baking dish, combine honey, water, prepared mustard, butter, Cajun seasoning, curry powder, lemon juice and garlic.
Sift flour, baking powder, salt, sugar and cocoa together. Add milk, shortening and vanilla. Mix only until smooth. Put in greased shallow baking pan. Mix brown sugar and cocoa. Sprinkle over batter. Pour 1 1/2 c. boiling water over cake. Bake at 350° for 40 minutes.
Reserve 2/3 cup cake mix. Combine remaining cake mix, butter and 1 egg in a bowl, mixing well. Press into greased 9 x 13-inch baking dish. Bake at 350° for 15 minutes, or until golden brown.
Sift together flour, soda, cream of tartar and salt. Cream oleo and sugar until light and fluffy. Add egg and mix well. Add flour mixture and anise seed. Mix until well blended. Chill for a couple hours for easier handling. Roll into balls about 1 inch and bake on lightly greased pan 10 to 12 minutes at 350°, or until lightly browned. Makes 3 dozen.
In frypan, cook meat and onion until done. Drain off grease. While meat is browning, cook macaroni. Combine meat, macaroni, chicken soup and corn. Stir together until mixed. Put in casserole dish. On top, put bread crumbs, and a chopped slice of butter over crumbs. Bake in oven at 350° for about 25 minutes, or until bread is brown.
Combine dry ingredients in large mixer bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water; batter will be thin. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes or until cake tester inserted in center comes clean. Frost with Fudge Icing.
Brown hamburger and let cool. Add rest of ingredients. Put in refrigerator. When ready to serve spread mix on halved hamburger buns and bake at 425 degrees for about 10 minutes. Makes about 16-20 halves.
Mix Jell-O and boiling water. Add fruit with juice. Pour half mixture into 9 x 13-inch dish. Chill until firm.
Grate raw potato into a bowl. Turn out onto a cloth and wring, catching liquid. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch. Mix with grated and mashed potatoes. Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on floured surface. Divide into 4 parts and form large flat cakes. Mark each into quarters, but do not cut through and bake on griddle.
Mix all ingredients and pour into a baking dish lined with crust made from crumbled corn bread; press down with melted butter. Crumble more corn bread over the top with melted butter over it. Bake at 350° until brown.
Mix lemon juice and sugar with Eagle Brand milk. Make layers as follows: bananas, Eagle Brand milk mixture, pineapple, Cool Whip, coconut, pecans and cherries. Do not mix. Make the night before you eat.
Pour boiling water over tea bags. Let stand 5 minutes. Remove tea bags; squeeze gently. Add sugar, stirring until it dissolves. Stir in 6 cups water and next 2 ingredients. Cover and freeze 8 hours. (Can be frozen in small containers.) To serve, spoon 1/2 cup bourbon mixture into a glass and add 1/2 cup carbonated beverage. Yields 6 quarts.
Brown ground beef, chopped bacon and onions in a skillet. Drain off excess fat and pour into a 9-inch square baking dish. Add ketchup, brown sugar, vinegar and beans (drained). Stir ingredients until well mixed. Bake at 350° for 40 to 60 minutes. Makes six to ten servings.
In heavy saucepan, saute onion, celery and paprika in butter until transparent. Bring oysters to a boil in the chicken broth. Pour liquid into sauteed mixture. Add milk mixed with flour and heat until thickened; simmer slowly 5 minutes. Add oysters and correct seasoning. Improves with standing and may be refrigerated for 2 to 3 days.
Beat eggs thoroughly with sugar, dash of salt, corn syrup and melted butter. Add pecans. Pour into unbaked pie shell. Bake in a moderate oven about 50 minutes at 350°.
Boil the first 2 ingredients until the soft ball stage. During the time this is boiling, burn 1 cup of sugar. Put the burnt sugar into the boiling mixture and continue boiling until well done. Beat until it begins to stiffen. Add nut meats. Pour onto a buttered plate. Top with halves of nut meats. Cool and cut in 2-inch squares.
Preheat oven to 350°. Grease and flour 2 loaf pans. Combine all ingredients in a large bowl; mix for 4 minutes. Pour into pans and bake for 50 to 55 minutes until done.
Sift flour, salt, soda, baking powder, spices and sugar. Cream shortening, add flour and soup alternately with nuts and raisins. Sprinkle with flour before adding. Bake in oven at 350° for about 60 minutes.
Dissolve gelatin in boiling water. Stir in undrained blueberries and pineapple. Spoon into a dish and chill until set.
Smother okra in small amount of oil; set aside. Make roux by mixing flour and oil together and browning slowly. Add okra; add all other ingredients. Cook until chicken is tender (about 1 hour). Remove chicken. Debone and replace chicken into gumbo. Season to taste.
Remove all water from spinach. (I press the spinach between paper towels.) Drain water chestnuts. Mix all ingredients together until well mixed. Serve with crackers or vegetable sticks.
Brown chops in skillet on medium high heat. Put rice, green pepper, onions, salt, pepper and paprika in the bottom of a 1-quart casserole dish. Place browned pork chops on top of rice mixture. Dissolve bouillon cubes in hot water. Pour tomatoes and bouillon water over pork chops. Bake in preheated 350° oven for 1 hour. Makes 4 servings.
Mix oil and sugar; add egg yolks, flour, vanilla, pineapple (with juice), coconut and sweet potatoes. Beat well. Beat egg whites from icing and add to batter last.