HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together all ingredients except for meat. Combine mixture and meat in a bowl. Cover and soak overnight. Run toothpicks through meat and hang on rack in oven. Bake at 150° for about 8 hours.
Open cans of beans; drain. Chop pepper. Combine all beans and pepper together. Place oil, vinegar, sugar, salt and pepper in a jar; shake well. Pour over beans. Chill overnight.
Cover beans with water, bring to boil, simmer 1 minute, turn off heat, cover and soak for 1 hour. Drain and discard water.
In a large skillet, fry bacon pieces until done, but not crisp. Saute onion, bell pepper and potatoes in bacon grease. Push to the sides and add cabbage to fry. Turn over a few times to catch some of that fattening bacon grease. Season with fajita seasoning powder or just salt and pepper will do. Add Ro-Tel tomatoes, juice included. Cover and simmer, stirring occasionally. Additional water may be needed to cook cabbage, but when cabbage softens, cook water out. Serves 4 to 6. Use as a side dish with Mexican food.
Melt butter; mix with graham crackers. Bake just a few minutes. Put bananas in crust, then pour cream cheese mixture over bananas, then another layer of bananas. Top with Cool Whip. Keep refrigerated.
Heat water in a large pan; when boiling, add crumbled meat. Cover and cook 2 to 8 minutes, stirring occasionally, until meat is cooked. Turn to low; skim off meat residue until clear. Do not drain.
Combine all ingredients except the Ritz crackers and butter. Pour in a casserole dish. Melt butter and crackers. Spread crackers over casserole and bake at 350° for 30 minutes.
Brown meat and onion. Drain. Combine all other ingredients with meat/onion mixture and pour in casserole. Cover and bake at 350° for 1 hour.
Cream butter and sugar. Add 1 egg. Beat 2 to 3 minutes. Blend in melted chocolate. Spread 1 cup of mixture over baked pie crust. Set aside rest. Sprinkle 1 cup chopped peanuts over chocolate mixture.
Beat sugar and oil until well blended. Add eggs, 1 at a time, and beat well after each one. Sift together flour, cinnamon, cloves, nutmeg, soda, salt and allspice. Add flour mixture alternating with buttermilk and add fig preserves. Stir in pecans. Bake in greased and floured Bundt pan at 375° for 1 hour.
Combine all ingredients thoroughly with hands to evenly distribute spices. Shape into patties and refrigerate (covered) up to several hours.
Cream sugar and margarine; add egg and then molasses and mix well. Add hot water with baking soda mixed in it. Next, add flour, spices and salt and mix well. Pour into greased 9-inch square pan and bake at 350° for 20 minutes or so. Serve warm with hard sauce, lemon sauce or whipped cream.
Spread crescent roll onto cookie sheet. Bake at 350° for 10 to 15 minutes until lightly browned. Cool. Mix Miracle Whip, cream cheese and Ranch dressing. Spread onto crescent dough. Add mixture of vegetables and press into cream cheese mixture. Top with cheese and press. Refrigerate until ready to serve. Cut into squares.
Preheat oven to 350°. Cream butter and sugar; add eggs and other ingredients. Pour into pie shell. Bake 30 to 35 minutes until brown and top is set.
Cook all ingredients, except brown sugar, in 3/4 cup water until carrots are fork-tender. Add brown sugar; cook until dissolved.
Mix flour and salt. Add oil and milk. Blend well and roll out between 2 pieces of waxed paper. Makes enough for a 2 crust pie.
Fry pork loin cubes with onions. Add water. Cube potatoes; slice carrots. Add to mixture; season to taste. When vegetables are cooked, thicken mixture of water, cornstarch and Gravy Master.
Saute first 3 ingredients in a large pot. Add remaining ingredients and simmer for 3 to 4 hours. Very chunky. Yum!
In mixing bowl, combine ground chuck, egg, bread crumbs, milk, salt and nutmeg; mix. Shape into 60 (3/4-inch) balls.
Blend ingredients except for berries. Add enough additional milk to bring to almost full line of freezer. After almost frozen, add enough berries to taste, about 2 cartons.
Brown onion and beef in large skillet; drain. Stir in water, pepper, tomato sauce, tomato paste and garlic powder. Simmer for 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cups of the cheese. Spoon mixture into a 2-quart greased baking dish.
Dissolve yeast in lukewarm water and set aside. Cool milk and add sugar. Stir. Add yeast and work in the other ingredients. Let dough rise. Place in 2 loaf pans (9 x 5-inches) or you can use 2 cake pans (9-inch round).
Mix pudding according to directions on box. Put Cool Whip in dessert cups, leave a hole in the center of each cup for the pudding. Place pudding in the center of Cool Whip. Pudding will be circled by Cool Whip. Any instant pudding mix may be used.
Mix cake mix, butter and 1 egg together and put in pan. Put chopped nuts over cake mix layer. Mix cream cheese, 2 eggs and powdered sugar together and put over nuts. Bake at 350° for 25 to 30 minutes.
Sift together dry ingredients. Cut in margarine until particles are fine (like pie dough). Add milk, egg and vanilla; blend thoroughly. Dough may be refrigerated, if desired. Roll out dough on floured surface to 1/8-inch. Cut out in shapes; decorate with sugar. Bake at 400° for 5 to 8 minutes.
Bake chicken breasts, then debone and remove skin. Put, in casserole dish, one breast, then broccoli (if frozen, put into casserole frozen) along side and so on, until all are used. Add creamed soup.
In large bowl, toss apples with lemon juice. Cover and refrigerate. Prior to serving, combine sour cream and mayo and pour over apples and toss. Stir in dates, nuts and cherries.
Cut corn from cob into bowl, making sure to scrape milky white substance from cob. (You should have about 4 cups of kernels.) Melt butter in a large skillet. Add corn, cream (if using), salt and pepper. Cook over medium-high heat, stirring occasionally for 10 to 15 minutes or until corn is tender.
Saute onion and green pepper in Crisco in a large skillet. Add beef and brown well. Add tomato juice, rice, chili powder and seasonings. Pour into casserole. Cover. Bake at 375° for 45 minutes. Yields 4 servings.
Slice each thawed loaf into 10 pieces; roll into balls. Roll each dough ball first in margarine then in grated cheese. Place in greased pan. Let rise until double. Bake at 350° for 25 to 30 minutes.
Combine in 2-quart dish. Bake, covered, 1 hour at 350° or until potatoes are tender.
The night before serving, mix first 8 ingredients together in a pint jar and shake well. Store in refrigerator overnight.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk 1 minute (mixture will be thick). Stir in pumpkin and spices until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with whipped topping.
Blend with pastry blender until mixture is crumbly. Press half of mixture in ungreased pan. Spread 1 can blueberry pie filling over crumbs. Cover with rest of crumbs. Bake at 375° for 30 to 35 minutes in 9 x 13-inch pan.
Blend coconut, pecans, condensed milk, margarine and sugar together. Shape into small balls. Refrigerate at least 2 hours. Melt paraffin and chocolate bits in small saucepan over low heat (10 to 15 minutes). Insert toothpick into balls and dip into chocolate paraffin mixture.
Cook bacon in large skillet until crisp. Remove, drain and crumble. Saute onion and carrots in fat. Drain all but enough fat to make a smooth mixture with 2 tablespoons flour. Add flour, stir and cook for a few minutes until browned. Add potatoes, water and seasonings. Simmer until potatoes are tender. Add milk. Reheat until hot. Mash with potato masher if desired. Sprinkle bacon bits on top and garnish with parsley. Serves 6.
In saucepan, combine 1/2 cup water, chocolate and 1/4 cup sugar. Cook, stirring constantly, until chocolate is melted and mixture is smooth; cool. In bowl sift together flour, 1 1/2 cups sugar, baking powder and salt; make a well in center. Add cooking oil, egg yolks, 3/4 cup water and vanilla. Beat egg yolk mixture at high speed of electric mixer for 5 minutes or until satin smooth. Stir in chocolate mixture.
Reserve 1/4 cup frosting. In a large bowl combine frosting, graham crackers and margarine. Blend well. Shape into 1-inch balls and immediately roll in ground nuts. With finger, make imprint in center. Place in single layer pan. In small bowl, blend reserved frosting and cream cheese until smooth. Spoon mixture into center of cookie. Store in refrigerator. Makes 3 to 4 dozen.
Mix all ingredients together until well blended. Divide between 2 greased and floured bread pans. Bake at 350° for 45 minutes. Cool.
*Or 1 can white whole kernel corn and 1 can yellow corn and a 2-ounce jar diced pimentos.
Place pork chops on plastic wrap. Pound slighlty. Sprinkle seasoned salt and salt-free lemon pepper seasoning. Do not cut pork chops up. Heat large skillet or wok with oil on medium heat. Put pork chops in skillet for 3 minutes until lightly browned. Toss onions and green peppers. Add soy sauce and stir until slightly browned. Serve with your choice of vegetables. Preparation time: 20 minutes. Cooking time: 25 to 35 minutes.
Combine in saucepan; heat until red hots dissolve. Serve hot or cold. Yield: 24 half-cup servings.
Dump ingredients together; stir. Bake for 1 hour at 350°. Ice, if desired.
Beat together sugar, flour and eggs. Add butter, buttermilk, salt and vanilla. Beat all together. Pour into 2 unbaked pie shells. Bake at 350° until firm and golden brown (about 35 minutes).
Preheat oven to 425°. Place oleo in 9 x 13-inch pan and melt in oven. Combine eggs, sugar, salt, flour and milk and blend well. Pour mixture over melted oleo in baking pan and sprinkle cinnamon all over. Bake 20 minutes. Cut into squares and serve hot with maple syrup.
Melt 1/2 cup oleo in a 3-quart baking dish. Mix potatoes, onions, cheese, sour cream and soup. Pour into casserole dish. Bake at 350° for 45 minutes. Mix cornflakes with remaining oleo; put on top of mixture in casserole. Bake 15 minutes longer or until potatoes are done.
Mix beans, vegetables, noodles, pimentos, pepper, onion, celery and celery seed together and set aside. Mix salt, oleo, sugar, vinegar, cornstarch and mustard together and cook until thickened. Pour over first mixture and let stand overnight.
Cook chicken until tender. Cool and remove meat from bones. Arrange chicken meat in a shallow 2-quart casserole. In large bowl, combine soup, pimento, 2/3 cup evaporated milk, spread mixture over chicken. Toss together stuffing mix and remaining milk until all milk is absorbed. Spread over mixture in casserole then sprinkle cheese and parsley on top. Bake at 350° for about 30 minutes or until bubbly. Serve hot. Serves 6.
Boil for 5 minutes or until hearts melt. Let set for 30 minutes.
Preheat oven to 425 degrees. Roll each dough portion into a 12 inch circle on a lightly floured surface. Cut dough into 36 circles with 2 1/2 inch round cutter. Press 1 dough circle into each of 36 miniature muffin cups. Press into the bottoms and up the sides of muffin cups. Bake at 425 degrees for 7 minutes or until lightly browned. Remove from pan and cool on wire racks.
Line a 12 cup bowl with 2 pieces of waxed paper, one on top of other crosswise. Set bowl aside. In a large bowl, sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water, stir until dissolved. Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel. Refrigerate 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon.
Cook and drain spaghetti according to package directions. Add 1/2 salad dressing and toss until spaghetti is well oiled. Add cucumbers, peppers, tomato, celery and onion. Add the rest of dressing. Toss well. Refrigerate overnight, tossing several times.
Add lemon juice to the condensed milk and stir real well. Drain all juice out of the cherries and add to mixture. Add pecans and Cool Whip and stir well. Put mixture in 2 graham cracker crusts and chill 3 to 4 hours before serving. This also freezes well.
In mixing bowl, combine dry ingredients. Add oil, eggs, carrots and vanilla; beat until blended. Stir in coconut, 1/2 cup nuts and pineapple. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 1 hour. While cake is baking, prepare icing.
Combine 3 cups flour, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (120° to 130°). Add to dry ingredients and beat well. Stir in remaining 3 cups of flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; let rise in a warm place, free from draft, for 45 minutes. Bake at 400° for 25 minutes. Remove from pans and cool.
Combine oats, flour, brown sugar, salt and soda in a large bowl. Melt margarine. Stir in vanilla and Karo. Pour over oat mixture; mix well. Press into bottom of a 13 x 9-inch baking pan. Bake at 350° for 20 minutes. Spoon crunchy peanut butter over hot candy. Sprinkle with chocolate pieces. Let stand for 5 minutes. Spread mixture over candy, making swirls and cool. Makes 24 (2-inch) squares.
Mix all ingredients in large bowl. Pour into a 10 x 15 x 1-inch jelly roll pan. Bake at 350° for 25 to 30 minutes or until done.
Mix in large pan. Marinate 2 or 3 hours. Place on cookie sheets and bake in 350° oven for 45 minutes. Turn them over after 20 minutes.
Mix 1 handful of forgiveness, 1 full pound of unselfishness and 1 heaping cupful of love together smoothly with complete faith in God. Add 2 tablespoons wisdom and 1 teaspoon good nature for flavor. Finally, sprinkle generously with thoughtfulness.
Bake at 350° for 20 to 25 minutes. Dust with confectioners sugar.
Marinate fish in brine for 24 hours. Wipe dry and let stand for one hour. Smoke in your smoker for 4 to 5 hours.
Put all in blender. Mix 3 minutes. Pour into greased deep-dish pie pan (9-inch). Bake 45 to 50 minutes.
Mix first 5 ingredients well. Layer wafers, bananas, and mixture. (Makes several layers).
Heat oven to 275°. In a saucepan, heat milk over medium heat until bubbles appear around edges of pan. Stir cornmeal slowly into milk. Cook 10 minutes, or until thickened, stirring constantly. Remove from heat; add sugar, molasses, salt, cinnamon, ginger and baking soda; mix well. Pour into a greased 1-quart baking dish. Bake 2 hours or until knife inserted in center comes out clean. Serve warm with whipped cream or vanilla ice cream.
Combine all ingredients (except chicken) and layer in casserole with chicken, beginning and ending with stuffing mix. Top with chopped pimento. Bake at 375° for 30 minutes.
Season chicken as desired. Grill chicken. During last few minutes of grilling time, sprinkle cheese over chicken. Let cheese melt. Remove from grill. Cover chicken with chopped onions and tomatoes.
Heat oil in 6-quart saucepan. Add onions and cook for 2 minutes. Add ground chuck and garlic (or garlic powder) and cook until meat browns. Place whole tomatoes in blender and then add to meat mixture. Add rest of ingredients. Bring to a boil, then turn heat to low and simmer, covered, for about four hours. Remove bay leaves.
Mix together and set aside the soups and salsa. Then layer chips, chicken, sauce and sprinkle with cheese. Repeat until all ingredients are used up. Bake uncovered at 350° until hot. Can be made the day before and put in refrigerator and then baked before serving.
Simmer fish for 20 minutes in the sugar, salt and water mixture. Put butter on both sides and broil for 2 to 3 minutes on each side. Serve with melted butter.
Combine the first 4 ingredients in top of double boiler. Cook over rapidly boiling water, beating with electric mixer. Beat until mixture stands in stiff, straight peaks. Remove from heat. Add the vanilla. Continue beating until thick enough to spread.
Cream butter. Add sugar; blend in eggs and beat well at low speed. Add dry ingredients alternately with pumpkin. Stir in chips and 1/2 cup pecans. Pour into a 9 x 6-inch loaf pan. Sprinkle top with 1/4 cup pecans. Bake at 350° for 65 to 75 minutes. Freezes well.
Cook raisins in water until water evaporates. Add eggs, applesauce, sweetener and cooking oil. Mix well. Blend into baking soda and flour. Add cinnamon, nutmeg and vanilla. Pour into 8 x 8-inch greased and floured pan. Bake at 350° for 25 minutes.
In bowl, combine graham cracker crumbs from cheesecake mix and margarine. Press cheesecake mixture in bottom of a rectangular pan. Spread softened ice cream over crust. Freeze. Combine cheesecake filling and milk. Blend at low speed until blended; add pumpkin. Beat at medium speed for 3 minutes. Spread cheesecake mixture over ice cream layer. Apply seal and freeze several hours.
Pour into an unbaked pie crust and bake at 375° until nicely browned.
Heat oven to 350°. Combine squash and onion in large saucepan. Cover with water. Season with salt, if desired. Cook 5 minutes; drain.
Scrape and wash potatoes. Mix parsley with butter or margarine. Roll potatoes in the parsley and oil mixture. Bake 30 minutes or until tender.
Blend chipped beef in the blender or food processor until the beef is a crumbly mixture. Mix with the mixer the cream cheese, milk, mayonnaise, mustard and 3 tablespoons of the chipped beef. Refrigerate the cream cheese mixture overnight. Form in a ball and roll in the remaining chipped beef. Serve with crackers.
Dissolve lemon jello in 2/3 cup boiling water. Mix well with the remaining ingredients. Bake at 350° for 50 minutes.
Combine butter, oil and sugars in large bowl. Mix well. Add eggs; beat 1 minute, until well blended. Add vanilla; beat well. In separate bowl, combine flour, soda and cream of tartar. Add to creamed mixture. Drop by small spoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes approximately 5 dozen.
Position knife blade in food processor bowl. Add cottage cheese; process until smooth, scraping sides of processor bowl once. Place in a medium bowl; set aside. Squeeze spinach until barely moist. Add spinach and remaining ingredients to cheese mixture; stir well. Cover; refrigerate for 3 hours.
Boil water and cook noodles. Do not add seasoning packages. At the same time, saute cut up chicken pieces. Saute veggies until tender. Add chicken and noodles to veggie mixture. Sprinkle seasoning packages over mixture; toss together. Add soy sauce and water to season further.
Preheat oven to 375°. Brown ground meat, drain excess fat. Combine first 5 ingredients, then brown a little longer until all ingredients are mixed. Separate crescent dough as package directs, then cut each piece in half. Place spoonful of mixture in center of each triangle. Fold over and seal edges. Place on ungreased cookie sheet and bake 5 minutes or until golden. Makes 48 turnovers.
Sprinkle apple slices with lemon juice; mix. Combine sugar, flour, spices and dash of salt. Mix with apples. Line 9-inch pie plate with pastry. Fill with apple mixture. Adjust top crust; brush with milk. Sprinkle sugar until lightly covered, then cinnamon. Slit top crust for steam to escape. Bake at 400° for 50 minutes or until done.
In 3-quart bowl, mix all except the potatoes. Steam veggies 8 to 10 minutes before adding to mix. Turn into 12 x 8 or 9 x 10-inch baking dish. Arrange Tater Tots on top of dish. Bake near center of oven and bake at 350°, until bubbly. Remove from oven and allow to stand for 5 minutes before serving. Serves 6 to 8. May be reheated in microwave. If you prefer, skin and bone salmon before mixing.
Boil vinegar, sugar, water, cloves and cinnamon together for 10 minutes and combine with fruits. Put into jars. Best if let stand several days before serving. Keep in refrigerator.
Combine yeast and warm water in large bowl; let stand 5 minutes. In saucepan combine next 4 ingredients until butter melts. Stir in yeast mixture. Add 1 cup flour; beat until dough is elastic. Add eggs, gradually	stir in 2 1/2 cups flour to form a stiff dough. On floured surface, knead dough for 15 minutes. Place in greased bowl, cover, let rise, until doubled. Divide dough in half. Cut each 1/2 into 8 pieces. Shape each piece into a ball, dip into melted butter. Place in 9 x 5-inch loaf pan, sprinkle with herbs. Let rise again. Bake at 350° for 45 to 55 minutes.
Arrange an apple in a glass casserole dish. Sprinkle cinnamon in center of apple. Pour Diet Rite over apples so pan is about half full. Cover dish and bake 1 hour at 350°. Serves 1. Contains 60 calories, 0 g protein, 0 g fat, 0 mg chol. and 3 mg sodium.
Mix thoroughly by hand. Pour in greased and floured 9 x 13-inch pan. Bake 50 minutes at 375°.
In food processor, chop one at a time all vegetables, except cucumbers. Cut cucumbers up with knife. Process lemon. Mix well and serve.
Mix 1 cup sugar, egg and chopped apples with beater. Combine flour and soda; add to egg mixture. Fold in nuts and raisins (optional). Pour into greased 8 x 8-inch pan; bake at 375° for 40 minutes.
Beat all ingredients together. Let dough chill for 1 hour. Roll out to 1/8-inch thick and cut into desired shapes. Place on ungreased cookie sheet. Bake at 400° for 5 to 8 minutes. Makes 6 to 7 dozen cookies.
Mix and cook 1st 3 ingredients for 2 minutes. Take from heat and add vanilla and pecans. Break graham crackers in half and place in large baking pan. Pour mixture over graham crackers. Bake 10 minutes at 300°. May line pan in foil for convenience.
Cook, drain and chop broccoli. Mix next 6 ingredients and pour over broccoli in casserole dish. Top with Ritz cracker crumbs. Bake at 325° until bubbly and firm on top.
Spread rolls on cookie sheet. Pinch seams together. Bake 10 minutes at 350°. Cool. Mix cream cheese, mayonnaise and dressing. Spread over rolls. Decorate with veggies, then add cheese. Will keep 1 week in refrigerator.
Boil water with butter in it, then add to meal. Add to other ingredients. Cook at 375°.
Mix all ingredients. Grease and flour pan. Bake in 9 x 13-inch pan for 65 minutes at 350°. Remove cake from pan after 10 minutes. Cool and top with cream cheese frosting.
Combine pudding and chocolate chips in a "container." Make "crumbs" with chocolate cookies by putting them in a blender for a few seconds. Sprinkle crumbs on top of pudding mixture. Tuck gummi worms in pudding. (Great for parties. Container could be almost anything, including a new sand bucket.)
Heat oil in skillet; cook onions slowly for 5 minutes. Add pepper, celery and garlic; cook another minute. Stir in sausage chunks and saute, stirring now and then for another 5 minutes. Stir in tomato sauce; add salt and pepper to taste. Simmer sauce while you spread half the rice in the bottom of greased casserole;	cover with sausage mixture, then top with the final layer of rice. Sprinkle grated cheese on top, if you wish. Bake in a preheated 350° oven for 20 to 25 minutes. Serve bubbling hot.
Add bacon pieces to peas, plus 1 tablespoon bacon fat. Add salt, pepper, white sauce and onion. Place in greased casserole. Top with buttered crumbs. Bake for 30 minutes.
Combine cookie crumbs, melted butter and dash of cinnamon. Press into bottom of 9 x 13 pan and bake at 350° for 7 to 10 minutes. Allow to cool. Spread slightly thawed ice cream over cookies and freeze.
Preheat oven to 425°. Mix dry ingredients in large bowl. Mix milk, egg and corn syrup together and blend with dry ingredients. Line muffin pans with paper cups and fill. Divide equally. Bake 13 to 15 minutes. Test for doneness. Store in plastic bag to retain moisture. Put in refrigerator after 3 days if there is any left over. Makes 12 large muffins.
Beat butter and shortening at medium speed for 2 minutes or until soft and creamy. Gradually add sugar; beat at medium speed for 5 to 7 minutes. Add eggs, one at a time; beat until yellow disappears. Combine flour and baking powder. Add to creamed mixture alternately with milk (begin and end with flour). Mix just until blended after each addition. Stir in vanilla and walnuts. Bake in a greased and floured tube pan at 325° for 1 hour and 30 minutes.
Bring water to a rapid boil. Add salt, if desired. Add pasta; cook, uncovered. Drain; rinse in cold water. Add all ingredients. Cook 45 to 50 minutes, then serve.