HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sort and wash beans. Cover with water and soak overnight (or at least 8 hours). Drain the beans and place in a large pot. Add 3 cans of broth and the next 7 ingredients. Bring this mixture to a boil, then reduce heat to a simmer and cover. Simmer for 2 hours or until beans are tender. Add the fourth can of broth, the chicken and the next 3 ingredients. Cover and simmer for 1 hour. Layer the bottom of a large casserole dish with the tortillas. Cover with the chili. Add the salsa, sour cream and cheese as desired.
Sprinkle 6 tablespoons coconut in bottom of baked shell. Cover with soft sherbet. Place in freezer while preparing remainder. In mixing bowl, beat whipping cream with powdered sugar until thickened; reserve 1 cup for topping. Fold crushed cookies and pecans into remaining whipping cream. Spoon over sherbet, sealing to edge. Garnish with 2 tablespoons coconut. Freeze 6 hours or until served. A two tiered treat of tangy sherbet and crispy macaroon cream. Make it early and freeze.
Spread pizza sauce on Italian bread. Place pepperoni slices on sauce. Sprinkle cheese. Use scissors to cut pepperoni or other ingredients to create a monster face for your pizza monster. Bake on ungreased baking sheet at 450° for 8 to 10 minutes.
Mix all ingredients and pour into a deep pie shell. Bake 1 hour at 350°.
Combine cottage cheese, egg, spinach and dressing. Spread 1/2 cup sauce on bottom of greased 13 x 9-inch dish. Layer 3 noodles, spinach filling and sauce. Repeat layering twice. Top with Mozzarella and Parmesan. Cover with foil. Bake for 20 minutes at 375°. Uncover and bake 30 minutes more, or until firm.
Mix ingredients; form into bite size balls. Place on cookie sheet; bake for 15 minutes at 400°.
Brown and cut up chicken. Add frozen vegetables pasta blend, soup and water. Cover and simmer until done.
Saute red pepper in butter 1 minute. Stir in onions and nutmeg; cook 3 to 4 minutes. Stir in spinach; heat through. Season to taste with salt and pepper if desired. Makes 6 to 8 servings.
Mix ingredients together and bake, uncovered, 1 hour in 350° oven.
Sprinkle brisket with celery salt, garlic salt, lemon pepper and onion salt. Center in a heavy piece of oil. Sprinkle with liquid smoke and fold sides of foil to form a pocket. Refrigerate overnight.
Raisins and onions add a bit of sweetness to this mix of flavors and textures.
Place steel blade in work bowl. Add the flour, chunks of cold butter and salt. Process with on/off turns until most of mixture resembles cornmeal, but a few larger size pieces remain.
Mix all together and refrigerate. After chilled, shape into ball. Top with parsley and chopped pecans. Serve with crackers.
Cream first 3 ingredients. Blend next 3 ingredients. Add milk. Pour into greased 13 x 9-inch pan. Bake at 350° for 30 minutes.
Roll out pie crust. Place sliced apples on dough. Roll up like jelly roll. Cut into 1 1/2-inch slices. Place in 9 x 13-inch pan. Boil for 3 minutes oleo, water, sugar, cinnamon and salt. Pour over apple rolls and bake 10 minutes at 450°. Reduce heat to 250° and bake 45 minutes.
Place fillets skin down on lightly greased pan. Brush 1/2 of melted butter and lemon juice on the fillets. Sprinkle bread crumbs evenly on fillets. Sprinkle seasonings on top of the fillets to suit your taste. Bake at 350° for 30 minutes. Then baste with remaining butter and lemon juice. Bake until flaky and golden brown.
Mix together in casserole dish. Place in oven at 275° for 5 hours.
Preheat oven to 375°. In large bowl, combine cake mix and oats. Mix well. Add butter and beat mixture on low speed until it clumps together and all dry mix is moistened. Press half of this mixture in a greased 9 x 13-inch baking pan. Pour condensed milk evenly over batter. Sprinkle chocolate chips, coconut and pecans evenly over milk. Crumble remaining mixture over and bake for 20 minutes. Let cool well before cutting into bars.
Mix dry ingredients. Add shortening. Mix until coarse then add milk. Mix until dough follows fork around bowl. Knead 1/2 minute. Cut into biscuits. Bake on ungreased pan 8 to 10 minutes.
Preheat oven to 375°. Grease and flour two 8-inch round cake pans. Into large bowl, measure all ingredients; with mixer at low speed, beat until well mixed constantly scraping bowl with rubber spatula. Beat at high speed 5 minutes occasionally scraping bowl. Pour batter into pans and bake 25 minutes or until toothpick comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans and cool on racks. Makes 2 layers.
Combine all ingredients. Let stand for 1 hour. Bake at 325° for 45 minutes in a 1 1/2-quart baking dish. Yields 6 to 8 servings.
Separate eggs, saving whites for meringue. Beat egg yolks. Add sugar and cornstarch. Mix with a little milk. Then pour in rest of milk. Cook over double boiler until thickened, stirring all the time. Add vanilla and coconut. Pour into baked pie shells.
Cook macaroni by package directions; drain. While macaroni cooks, brown beef and onion. Stir in macaroni and remaining ingredients. Simmer for 5 to 10 minutes to blend flavors. Serve.
Beat eggs, milk and sweetener together and pour into freezer. Add 4 mashed bananas or other fruit, or make it plain. Beat pudding mix and milk until it begins to thicken. Pour into freezer. Add milk to fill freezer. Freeze.
Saute pecans in margarine and set aside. Mix all other ingredients and pour into a casserole dish and top with pecans. Chill until serving time, then bake at 350° for 20 minutes.
Mix eggs until thick and lemon colored. Add sugar slowly until blended. Add vanilla; add flour mixture, a small amount at a time. Last put in hot water. Pour mixture onto greased and floured or wax paper lined jelly roll pan. Bake at 350° for 12 to 15 minutes. Be careful not to overbake. Invert on damp towel, putting jelly or filling on cake. Roll up and sprinkle with powdered sugar.
Combine all ingredients, except chicken, in a bowl. Stir to dissolve sugar. Add chicken and coat to marinate. Refrigerate, turning occasionally, at least 3 hours (preferably overnight). Grill chicken over medium heat for 40 minutes, turning until chicken is crisp outside and tender inside.
Mix hamburg, bread crumbs, onions, milk, egg, parsley, salt, pepper and Worcestershire sauce. Roll into meatballs. Fry in shortening until done. In crock-pot mix chili and grape jelly. Mix well, then add cooked meatballs.
Preheat oven to 350°. Lightly grease 13 x 9 x 2-inch pan. In large bowl, combine oats, sugar, flour and salt. With pastry blender, cut in butter until mixture resembles coarse cornmeal. Stir in vanilla; mix well. With hands, press mixture evenly into prepared pan. Bake 25 to 30 minutes or until golden. Cool slightly. Cut into bars while still warm. Let cool completely in pan before removing. Makes 32.
Saute beef and onion. Heat sauce of remaining ingredients except Doritos. Line bottom of casserole with Doritos. Layer sauce and grated Cheddar cheese.
Drain beets, reserving liquid. Place beets in quart jar. Measure reserved liquid if necessary. Add enough water to measure 1 cup. In saucepan, combine beet liquid, vinegar, sugar and salt; bring to boil, stirring. Pour over beets, then refrigerate, tightly covered, 24 hours. Next day, remove beets; put eggs in jar. Refrigerate 24 hours. Also refrigerate beets. Cover and ready to serve.
Cover cuke rings and lime with water; soak for 24 hours. Drain and wash with cold water 3 times. Mix 1 cup white vinegar, alum and food coloring. Cover with water; simmer 1 hour and then pour off. Mix 2 cups white vinegar, sugar, 2 cups water and cinnamon sticks. Heat and pour over cukes. Let stand 24 hours. Bring cukes and syrup to a boil. Cool and pack in jars. Can also use small package of cinnamon hearts.
Cut citron and soak in grape juice overnight. Drain. Cream sugar and butter. Beat eggs and add with part of flour, saving part to mix with fruit. Add grated coconut and fruit. Beat well. Put into pans and bake for 3 to 4 hours.
Place peaches and juice in 2 1/2-quart baking dish. Add half of sugar and half of margarine to peaches. Put into 350° oven and heat until mixture begins to bubble, about 10 minutes. Open crescent rolls and spread on peaches. Sprinkle remaining sugar and margarine on top of dough. Bake 25 minutes until top is browned.
Beat egg whites until stiff and gradually add sugar while beating. Add chocolate bits and nuts. Drop onto a greased cookie sheet one teaspoon at a time. Place in a preheated 350° oven, then turn off heat and leave in oven overnight.
Slice bread diagonally, crisscrossing as you go. Do not slice through the bottom. Mix cheese, mushrooms and onion. Fill bread with cheese mixture, pulling slices apart and stuffing cheese in between. Mix seasonings with butter and drizzle all over stuffed bread. Wrap entire loaf in aluminum foil and bake at 350° for 45 minutes to 1 hour. Unwrap and enjoy! This is also good for children, using Cheddar cheese, omitting seasonings and then serving with pizza sauce to dip with.
Brown hamburger; pour off excess grease. Place hamburger in an 8-inch square pan. Sprinkle the cheese and Pizza Quick sauce over meat. Mix remaining ingredients and pour over top. Bake at 350° for 30 minutes. Great for an overnight slumber party.
Heat oil in saucepan. Cook garlic for 2 minutes in oil over medium heat. Add clam juice, wine and red pepper. Stir well and simmer, uncovered, for about 20 minutes or until liquid is reduced by 1/3. Cook linguine according to directions. Drain. Place back in pot. Toss with butter. Add white clam sauce mixture to linguine and toss. This recipe can be doubled.
Beat eggs lightly and add rest of ingredients. Stir constantly over medium heat, until mixture boils. Cool. Add 4 tablespoons of any good commercial mayonnaise and mix.
Combine and drop by spoonfuls on cookie sheet. Bake at 350° for 8 to 9 minutes.
Brown meat; mix all ingredients and place in a casserole dish. Cover. Bake at 350° for 45 to 60 minutes or until rice is tender. Serves 4 to 6.
Combine all burger ingredients. Cover 1/2 of bun with mixture. Place buns on cookie sheet. Broil in oven until brown.
Boil chicken and debone. Combine remaining ingredients in a bowl. After deboning chicken, add it to soup mixture. Squeeze butter (small amount) into a 13 x 9-inch baking dish. Add a thin layer of biscuits and pour soup mixture over biscuits. Add a layer of biscuits and top with a small amount of butter. Bake for 20 to 30 minutes in preheated oven (350°) or until crust is brown.
Sift dry ingredients, except sugar. Add raisins, nuts and fruit. Combine sugar, carrots, potatoes and shortening with the dry mixture;	mix thoroughly. Pour	into 1-pound well-greased coffee cans 3/4 full.	Steam for 2 1/2 hours.
Blend peanut butter, cream cheese and confectioners sugar. Add Cool Whip and blend completely. Turn into crust. Let set in refrigerator for 2 hours and serve. This pie is delicious.
Fill uncooked crust with sliced apples; pile high. Combine sugar and cinnamon. Sprinkle over sliced apples and chips of butter. Cover with crust and freeze overnight. Bake the next day.
Cut up cabbage. Cook until just tender; drain. Mix white sauce with cabbage. Put into buttered oven dish. Sprinkle with butter and browned bread crumbs. Bake at 350° for 30 to 45 minutes.
Mix all ingredients. Place in greased 8 x 8-inch or 9 x 9-inch dish. Bake in preheated 400° oven for 20 minutes.
Drain salmon; set aside juice. Put salmon in a mixing bowl. Using a fork, break salmon. Add egg and mix real good. When gummy, add sifted flour. Mix thoroughly. Mixture is real thick. Do not add salt; pepper is okay.
Combine sugar, water	and extract in a double boiler; add desired color. Put over simmering water for 3 minutes or until creamy and	pours from spoon. Drop nickel sized patties onto waxed paper. When	they dry, you may decorate with icing if you wish.
Melt chocolate chips in double boiler. Stir in Eagle Brand milk; then add peanuts. Mix well. Drop by teaspoonfuls on wax paper.
Mix chicken, chiles and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in hot oil for a few seconds on each side until limp. Dip each tortilla in enchilada sauce mixture; fill with 1/4 cup chicken mixture. Roll up and place seam side down in 13 x 9-inch baking dish. Pour remaining sauce over mixture. Sprinkle with cheese. Bake in preheated oven at 425° for 15 minutes, until bubbly.
Heat oven to 350°. Grease 9 x 1 1/4-inch pie plate. Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool at least 5 minutes before serving. Makes 1 pie.
Let ingredients get to room temperature. Mix by hand; roll into logs. Chill in refrigerator. Slice very thin; place on cookie sheet. Bake at 375° for 10 to 15 minutes. Do not brown.
Cook rice, water and salt rapidly for 5 minutes, stirring, then lower heat to low. Cover and continue slow cooking for 12 minutes. Set off burner for 5 minutes, then add 2 cups milk to heat on medium. (Beat egg whites and sugar; set aside.) To rice and milk, add egg yolks and sugar, stirring and remove from heat. Add flavorings and egg whites with the sugar, folding in gently. Top with a sprinkle of cinnamon.
Defrost hash browns. Mix all ingredients except corn flakes and pour into a buttered 9 x 13-inch casserole. Cover with corn flakes. Bake in 350° oven for 45 minutes.
Secure large elephant; kill, clean and cut into small cubes (this will take about 2 months). Put in large kettle and simmer over kerosene heat at 465° for 14 weeks. Make gravy to cover.
Mix meat, bread, salt, pepper and milk. Form into balls. Place in pan in one layer. Mix remaining ingredients together; pour over meat balls. Bake for 45 minutes at 350°.
Cook cabbage, bell pepper and onion together in 1 1/2 cups of water for 15 minutes. Add remaining ingredients. Cook 1 hour.
Roll chicken in flour to coat. Spray 10-inch skillet with Pam. Add butter and melt. Add chicken. Cook over medium heat until chicken is lightly browned (5 to 7 minutes). Turn chicken over, continue cooking until lightly browned (5 to 7 minutes). Remove chicken; set aside. Stir in teriyaki or soy sauce, lemon juice and garlic. Return chicken to pan; simmer 3 minutes. Turn chicken over, continue cooking until fork-tender (2 to 3 minutes). Serve over rice.
Mix all together well except cheese. Put into a 9 x 13-inch pan. Put cheese on top. Mix 2 cups crushed corn flakes and 1/2 cup melted butter and sprinkle this on top. Bake at 350° for 60 minutes.
Add broccoli to jello, salt and boiling water. Add onion. Add cottage cheese, mayonnaise and mustard. Chill for several hours.
Blend butter, flour and pecans. Press into a 9 x 12-inch pan. Bake at 350° for 25 minutes.
Add Sweet 'N Low to strawberries; set aside. Layer each ingredient as listed, in order, in pie crust. Chill about 2 hours before serving. Serves 8. 3.8 grams fat, 195 calories.
Fry hamburg and add taco mix. Stir and cool. Layer in a large bowl the hamburg mixture, cut up lettuce, diced tomatoes, diced onion, cheese and taco chips. Sprinkle dressing on top and toss all ingredients together to distribute well. Serve.
Mix together flour, baking powder, salt, 1/2 cup softened margarine, eggs and milk and line bottom of a 9 x 13-inch pan. Spray sides of pan with Pam, otherwise jello will stick to sides. Spread rhubarb over bottom crust and sprinkle evenly with jello.
Cook chicken and remove from bone. Cut in bite size pieces. Mix with sour cream, soups and mushrooms. Sprinkle with Ritz crackers. Melt butter and pour over crackers. Place in a 300° oven until crackers are golden brown.
Mix berries in a large bowl. Pour into pie shell. Mix sugar and cornstarch in saucepan. Gradually stir in water until smooth, stirring constantly. Cook on medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in gelatin until dissolved. Cool to room temperature. Pour over berries in pastry shell. Refrigerate 3 hours. Spread whipped topping over pie before serving. Garnish with additional berries. Makes 8 servings.
Cut chicken into strips; coat with flour. Heat oil and butter in large skillet. Saute chicken quickly and remove from skillet. Saute mushrooms. Add Marsala and cook 2 minutes. Add chicken broth and juice of 1 lemon, slowly. Mix cornstarch with water and stir in. Add basil, oregano, salt and pepper. Cook 5 minutes; return chicken to sauce. Slice remaining lemon into 8 rounds; place on chicken. Sprinkle with parsley and cook on low heat for 10 minutes. Serve with noodles. Serves 4 to 6.
Combine ingredients in order given. Pour into greased and floured cake pan and bake at 350° for 30 minutes.
Saut or boil until tender; drain. Mix it all together. Form mixture to fit inside of a 9 x 13 pan without touching the side of the pan. Bake in a 350° oven for approximately 1 1/2 hours.
Cut sugar cookie dough into 1/4 to 1/2-inch slices (thin). Press on 12 x 15-inch jelly roll pan. Bake at 325° for 12 to 15 minutes. Cool.
Put tomatoes, onions and peppers on stove. Cook until tender. Add balance of ingredients. Cook for about 45 minutes to 1 hour over low heat. Watch for sticking. Put in jars and seal.
Dissolve sugar in water. Add juices. Peel and mash bananas in blender. Stir in juices. Pour into freezer boxes. Makes 6 quarts.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Prepare brownie mix according to package directions for cake-like version. Stir chocolate chips into batter. Divide batter evenly between prepared pans. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans. Loosen edges; remove from pans to wire racks. Cool completely.
Combine hot water, salt, shortening and sugar in large bowl. Cool to lukewarm. Add yeast, softened in lukewarm water. Add egg and half of flour; beat well. Stir in more flour, enough to make a dough easily handled. Grease top of dough, cover and store in refrigerator. Keeps 4 to 5 days.
Beat egg and sugar. Add butter, juice, salt and sherry. Whip cream and add last.
Blend egg and margarine in mixer bowl. Add orange juice and orange rind; mix well. Add mixture of dry ingredients; beat until smooth. Stir in pecans and raisins.	Drop by rounded teaspoonfuls 2 inches apart onto cookie sheet. Bake at 375° for 15 to 20 minutes or until brown. Makes 2 dozen cookies.
Mix flour, salt, sugar and baking powder. Cut in shortening. Beat egg and add milk and egg to flour mix. Roll out and cut with round cutter. Bake at 375° for 20 minutes.
Measure 2 cups flour into bowl. To 1/2 cup salad oil add cold water. Add oil and water to flour all at one time. Stir as little as possible. Roll out on two 12-inch lengths wax paper. For one crust, cut ingredients in half. Bake at 400° until golden brown.
Cook the chicken in 4 cups water until tender. Debone chicken when cooled. With 2 cups of the chicken broth, add 2 cups of plain water. Add deboned chicken, carrots, celery, salt, sugar, pepper and bouillon cubes. Bring to a boil; reduce heat and simmer for 45 minutes. Add the egg noodles and cook until tender.
Mix lobster delights, mushrooms, bell pepper, olive oil and Italian seasoning. Serve on lettuce with a good squeeze of fresh lemon juice. Top with Parmesan cheese.
Brown meat in oil in Dutch oven. Chop jalapenos and bell pepper. Mix with meat, onions and garlic. Husk tomatillos. Wash and chop. Add to mix with tomato sauce, beef broth, cilantro, paprika, salt and cracked pepper. Boil then reduce. Heat and simmer for 2 to 2 1/2 hours. 4-5 servings.
Melt butter and mix crumbs. Beat Dream Whip, milk, cream cheese and sugar. In deep square pan, layer crumbs mixture, 1/2 Dream Whip and pie filling. Add rest of Dream Whip. Top with crumbs.
Mix warm water and dry yeast until dissolved. Stir in sugar, oil and salt. Add flour gradually, until desired consistency. You do not have to knead the dough. Divide into 3 parts and put in greased bread pans. Let rise once and bake at 350° for 30 to 35 minutes.
Combine flour, salt, sugar and shortening. Mix until crumbly. Reserve 1/2 cup mixture. To remaining crumbs, add baking powder, soda and spices. Mix thoroughly. Add milk and eggs. Mix well. Sprinkle remaining crumbs on top of cinnamon. Bake at 375° for 25 to 30 minutes.
If using dry beans, soak beans for 24 hours. In a crock pot combine beans, 5 1/4 c. broth, garlic, onion, and seasonings. Simmer covered at least 5 hours until beans are tender, stirring occasionally. Stir in chilies and chicken and remaining broth. Add jalapenos. Cover, simmer 1 hour. ENJOY!!
Mix together brown sugar and cocoa; add water and marshmallows. Spread in 9 x 13-inch ungreased pan (at this point it looks awful). Make cake mix according to directions on the box; pour evenly over mixture in pan. (Be sure and pour as evenly as possible because you can't spread it at all after it is poured.) Spread nuts over cake mix and bake at 350° for 40 to 45 minutes. Cool. Cut into squares; remove from pan with a spatula and turn so that pudding is on top.
Cook bacon slices in large skillet over medium flame until crisp. Remove bacon; crumble and set aside. Stir all remaining ingredients except parsley into bacon drippings in skillet; bring to a boil over medium-high flame. Reduce flame to low and simmer 20 minutes, stirring occasionally. Spoon mixture into serving dish; sprinkle bacon and parsley over top. Yield: 6 servings.
Mix all together. Drop into boiling water or stew and cover. Cook 10 minutes before lifting cover. Continue cooking until tops of dumplings are not shiny. Serve.
In a greased casserole or dish, place chicken breasts. Mix soup and liquid together and pour over chicken. Place cheese over this and sprinkle with croutons. Salt and pepper to taste. Cover with foil and bake at 350° for about 1 hour. Uncover and brown cheese. Serves 4 to 6.
Boil chicken breast; cool and shred or cube, set aside. Mix tomatoes, soups and sour cream in bowl. Take tortilla and cut length wise. In a 9 x 13 glass dish, spread a layer of soup mixture, then a layer of tortilla strips, a layer of chicken and then a layer of cheese. Continue until all ingredients are used, ending with chicken and cheese. You should have some soup mixture left after using all the other ingredients. Pour it over last layer of chicken and cheese. Cover with foil and place in a 350° oven for 50 minutes. Remove foil and bake for another 10 minutes. Serve hot, alone, or with other mexican food (rice and beans) or a tossed salad.
Crush the cookies until fine. Melt the marshmallows in the milk. Add Creme de Menthe and peppermint into marshmallow mixture. Fold marshmallow mixture into the whipped cream.
Sprinkle cheese into pie shell. Beat eggs with milk and seasonings. Pour over cheese. Sprinkle crab meat and mushrooms over pie. Bake at 375° for 35 minutes or until firm (inserted knife should come out clean). Cut into wedges.
Heat oven to 350°. Break up chocolate. Over very low heat, melt chocolate; cool slightly. In a food processor, puree all ingredients except chocolate and powdered sugar until smooth. Add melted chocolate. Blend well. Pour into a lightly buttered 8-inch square pan. Bake 20 to 25 minutes or until just set. Sprinkle with powdered sugar. Cut into squares. Makes 16 servings. Serving size: 1 piece. Preparation time: 45 minutes.
Heat oven to 450°. Grease 12-cup muffin pan. Brush 1 sheet of phyllo with butter. Top with second sheet of phyllo and brush with butter. Fold in half crosswise. Fold in half again. Brush with butter and cut into fourths. Place 1 portion in each prepared cup, forming a shell. Bake until light golden, 5 minutes. Reduce oven to 350°.
Thaw strawberries and reserve 1/2 cup juice for filling. Mix soda, flour, cinnamon, sugar and salt. Add strawberries, oil and eggs. Mix by hand until thoroughly mixed. Stir in pecans. Pour into two 9 x 5-inch loaf pans after spraying with Pam. Bake 45 to 55 minutes.
Slice white potatoes with skins on, about 1/2-inch thick. You can peel if desired. Mix Italian dressing with melted butter and pour over potatoes. Cover and bake at 300° until done, or cook 30 minutes in microwave.