HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse beans in cold water. Combine ingredients into pot. Bring to rapid boil. Lower to medium heat and continue cooking for about 1 hour. Lower heat and cook for another hour or until beans are tender. Serve over rice.
Grease and flour 2 long loaf pans. Mix oil, eggs, water and pumpkin, then add rest of ingredients. Mix well. Bake for 1 hour at 350° or until done.
Preheat oven to 375°; grease bottom of 10 x 15 x 1-inch pan. Place all ingredients in bowl; beat 3 minutes, add nuts. Spread in greased pan and bake 25 to 30 minutes. Cut in 48 (2-inch) squares when cool.
Cut up turkey tenders to bite size pieces. Roll in bread crumbs until coated then deep-fry until golden brown. Chop up scallions. Sprinkle over cooked tenders. Pour sweet and sour dressing on top and mix well.
With electric mixer at "cream", mix shortening and sugar. Add egg and mix until light and fluffy, about 4 minutes. At low speed, blend/beat alternating flour, baking powder and salt mixture with milk and vanilla until smooth. Pour batter into cupcake pan which has been lined with paper cups or greased and dusted with flour. Bake at 375° for 20 minutes or longer depending on oven.
Add enough powdered sugar to sweeten. Pour over a large block of ice in punch bowl and stir, then add all remaining ingredients. Stir well and decorate with fruits in season. Serve in punch glasses.
Line a 13x9-inch pan with any flavor of commercially prepared biscotti. Dissolve 2 envelopes of instant amaretto-flavored cappuccino mix with 1 1/2 cups of milk. Pour over the biscotti. Beat 8 oz. of cream cheese with 2 cups of milk, small instant vanilla pudding and 2 envelopes of instant amaretto-flavored cappuccino mix. Spread over Biscotti. Top with cool whip and sprinkle with cinnamon.
Place fryer into a bowl with a tight fitting lid. Combine all other ingredients and pour over chicken early in the day. Place in the refrigerator. Shake the bowl several times that day. Cook on an outdoor barbecue grill as you would any other chicken. Use the sauce to baste the chicken while cooking. The whole family should go for this one. Serves 4.
Sift together flour and sugar. Cut in butter until particles are size of small peas. Save 3/4 cup of this mixture for crumb topping. Add baking powder, salt, 2 egg yolks and 1 cup milk to mixture. Beat at low speed for 3 minutes. Beat 2 egg whites until stiff. Fold gently into batter. Spread in oblong pan. Arrange blueberries over batter. Sprinkle with reserved mixture. Bake at 350° for 40 minutes.
Put all into a crock-pot and cook. Add half and half and shredded cheese towards the end.
Generously grease a 12-inch pizza pan. Sprinkle with cornmeal. In bowl, combine biscuit mix and the 1/2 cup cold water. Stir with fork until dough follows fork around bowl. Turn out on lightly floured surface; knead 5 or 6 times. Roll to 14 inch circle; pat into prepared pizza pan. Crimp edges.
Bake in 9 x 9 x 2-inch pan. Bake at 350° for 30 minutes. Serve with topping or ice cream.
Cut chicken breasts in small pieces. Add a little oil to bottom of frying pan. Brown the onion, then add chicken. Let it cook for about 1/2 hour. During the chicken cooking, boil the water. When boiling, add bouillon cubes. After cubes are melted, add to the frying pan and add remaining ingredients. Cook for about 1/2 to 1 hour longer. During last 1/2 hour of cooking time, make your rice. Put rice on bottom of plate, then add the chicken mixture. Top with grated Romano cheese.
Beat together egg, oil, sugar and pumpkin. Add flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves; blend together. Add pecans and/or raisins. Bake in 2 greased loaf pans or angel food pan for 1 hour at 350°.
In blender or processor, combine sweet and sour sauce, ginger and mustard. Puree about 1 minute or until smooth. Let stand at room temperature for about 30 minutes to allow flavors to blend. Serve with cooked egg rolls, wontons or breaded and cooked chicken strips, shrimp, pork or ravioli for dipping. Makes 1 1/2 cups.
Cut peppers and put with vinegar in a blender; mix. Put all ingredients in large cooker except Certo pectin. Bring to a boil. Boil 15 minutes or until rather thick. Add Certo when it begins to boil. Add green or red food coloring and pour into jars.
Mix apples, celery and walnuts in bowl. Add pineapple juice with mayonnaise. Add to apple mix. Chill and serve. Serves 8.
Stir together mustard, Worcestershire and parsley. Place frankfurters on broiler pan and spread with half the mustard mixture. Broil 4 inches from heat 4 minutes; turn and spread with remaining mustard mixture. Broil 4 minutes longer. Serves 4.
Saute onions in butter until tender. Arrange on unbaked 9-inch pie shell. Beat eggs slightly and add evaporated milk, salt and pepper. Pour mixture over onions. Bake at 425° for 20 minutes.
Cook and stir over medium heat until thick and clear, sugar, water, cornstarch and red food coloring. Cool. Stir in berries, saving 1/4 cup for garnish. Pour into baked pie crust and chill until firm, about 3 hours. Top with Cool Whip. Serves 6.
Beat eggs and sugar until quite thick; add water and vanilla. Add the flour, salt and baking powder which has been sifted together twice. Pour batter into a shallow baking pan which has been greased and floured. Bake in a quick 400° or higher oven, about 10 to 12 minutes until golden brown. Turn out on a cloth sprinkled with sugar. Roll up and unroll it, then spread with jelly or jam and roll up quickly.
Peel potatoes; grate 6 of them very fine and remaining 2, grate coarse. Put in a large bowl. Add eggs, onion, ground beef, apple, salt and pepper; mix well. Place in a greased casserole and bake in preheated 400° oven for 50 minutes. Sprinkle cheese over top and bake another 10 minutes. Serves 4 to 6.
Prepare noodles according to directions on package for al dente. Meanwhile, in small skillet, cook the onion and garlic in 1/2 cup water until onion is tender (the onion will look almost clear). Remove from heat. Drain the noodles; add mushroom soup, chicken broth and grated cheese, reserving 1 cup of cheese to sprinkle on top of the casserole. Add all remaining ingredients: diced chicken, drained water chestnuts, drained olives, drained mushrooms and the onion and garlic mixture to the noodle mixture, stirring gently.
Peel and slice eggplant. Drop in boiling salted water; cook until tender. Saute onion in butter until tender but not brown. Combine eggplant, onion, sugar, mushroom soup and egg. Pour into baking dish. Sprinkle top with bread crumbs and grated cheese. Bake at 350° for 45 minutes.
Mix the sugar and vinegar. Bring to a boil for 1/2 to 1 minute, or until dissolved. Cool. Pour as needed over shredded cabbage. Dressing will keep if refrigerated.
Heat oven to 350°. Grease oblong pan, 13 x 9 x 2-inch. In large saucepan, melt cocoa and shortening over low heat. Remove from heat. Blend in sugar, eggs and vanilla. Mix in remaining ingredients; spread in prepared pan.
Mix ingredients together; roll into balls. Fry in hot grease until done. Remove and drain.
Drain and flake tuna; mix with potatoes. Stir in egg yolks. Add salt and onion; then fold in egg whites. Place in 6 greased custard cups. Bake at 350° for 30 minutes.
Blend flour, sugar, baking soda and salt in large mixing bowl. Stir in cereal. Add buttermilk, oil and eggs and blend until dry ingredients are moistened. Do not stir batter again.
Melt shortening in a 3-4 quart saucepan over low heat. Remove from heat and cool slightly. Add sugar, molasses and egg, beat well with electric mixer. Sift together: flour, soda, ginger, (ground) cloves, cinnamon and salt. Add small amount at a time to the first mixture and mix well -- dough will be stiff. Chill for an hour. Form in 1-inch balls, roll in white granulated sugar, and place on cookie sheet 2 inches apart. Bake 8-9 minutes in 375-degree oven. Allow cooling on baking rack or newspaper then store in an airtight container. If they are left in oven too long they become hard instead of "crunchy & great for dunking". Makes about 60 cookies.
Grind cucumber pulp; place on cheesecloth and squeeze out the juice. Combine pulp with cream cheese, onion and seasonings, mixing thoroughly. Add a very small amount food coloring. Use for sandwiches or canapes.
Cook pasta until al dente, drain, rinse in cold water and drain again. Mix with 1/4 cup of Creamy Garlic Sauce. Discard heavy bottom stems of broccoli. Peel remaining stems and slice 1/4 inch thick. Break florets of broccoli into smaller pieces. Blanch stems and pieces about 2 minutes in boiling water. Drain, rinse in cold water and drain again. Pat dry with paper towels. Add to pasta in serving bowl and toss with 1/2 cup or more of the dressing. Serve at room temperature or lightly chilled.
Bring broth to a boil and add rice. Cook until the rice is tender, about 20 minutes. Remove the broth from heat. Just before serving, beat the eggs with a rotary beater until they are light and frothy. Slowly beat in the lemon juice and dilute the mixture with 2 cups hot soup, beating constantly. Bring almost to boiling point after which the egg/lemon mixture has been added; do not boil as the soup will curdle. Serve immediately.
Blend well until smooth. Feel free to experiment, adding a touch of vanilla or your other favorite flavor to taste.
Pour 1/2 cup spaghetti sauce into a 9 x 13-inch dish. Mix together macaroni, beef, 2 cups spaghetti sauce, Ricotta cheese, Mozzarella and Parmesan cheese. Spoon mixture into dish and top with remaining sauce. Sprinkle with reserved Parmesan cheese. Bake at 350° for 35 minutes or until bubbly. Let stand 5 minutes before serving.
Brown hamburger in butter (or just brown without butter or margarine). Add remaining ingredients. Simmer for 15 minutes or longer as desired.
Cream condensed milk and lemon juice together. Stir in pineapple, Cool Whip and pecans; pour in crust and chill in refrigerator for an hour. It will make two pies.
Thaw peas in warm water; drain. Add bacon, onion and celery to peas. Mix together sour cream and mayonnaise. Mix into pea mixture.
In a Dutch oven layer the cooked hamburg, spaghetti and tomatoes. Start with tomatoes and layer until gone. Roll out a box of butter thins into crumbs; put on top of spaghetti sauce. Cut up butter and dot on top of the crumbs. Bake in oven 1 hour at 350°.
In saucepan, put oil, water, butter and cocoa on low to boil. Gradually pour over flour and sugar. Add baking soda to the buttermilk, then add to dry mixture. Add eggs, vanilla and cinnamon. Bake at 350° in glass 13 x 9-inch pan for 40 minutes.
Mix honey, mustard and sesame seed. Pour 1/2 of the mixture on ham and bake at 350° for approximately 40 minutes. Remove from oven and pour on remainder of glaze. Put back in the oven and bake until ham is tender throughout. A fresh ham takes a couple of hours. A canned ham will take less time.
Over medium heat in a deep skillet or pot, saute the onions, bell pepper and parsley in olive oil until onions are clear. Add garlic, tomato sauce, wine and smoked sausage. Add rice and cover with enough water to cover by 1-inch. Salt to taste. Add cayenne or hot sauce to taste. Bring to a boil. Reduce heat to low, cover and let stand for 30 to 45 minutes.
Wash and dry the chicken well. Rub inside and out with pepper and a little basil or tarragon. Grease the skin with oil. Truss the chicken. Place on a rack in a roasting pan and roast about 1 hour at 400°, basting frequently with a mixture of white wine and chicken broth. Serve with chicken gravy, if desired. Contains approximately 165 calories per serving.
In large skillet, bring minced clams, olive oil, garlic, onion powder and parsley flakes to a boil. Boil 1 minute. Remove from heat; stir in tomato, olives and Parmesan cheese. Toss hot linguini into clam sauce with black pepper. Makes 2 main dishes or 4 side dishes.
Mix instant breakfast drink with pineapple juice and ginger ale, stirring until completely dissolved. Add ice cubes. Garnish with mint leaves, if desired. Serve in punch cups or glasses. Makes 10 to 12 punch servings.
In 2-quart saucepan over very low heat, heat sugars, undiluted milk and corn syrup to boiling; stir constantly. Set candy thermometer in place and continue cooking until temperature reaches 235° or until a small amount of mixture dropped into very cold water forms a soft ball. (This takes about 30 minutes.) Remove candy mixture from heat. With spoon, beat butter, maple flavor and nuts into mixture. Quickly drop mixture by teaspoonfuls onto waxed paper; cool on wire racks.
Pare 6 medium carrots and cut julienne strips. Dissolve chicken bouillon cubes in boiling water. Cook carrots, covered, in bouillon 10 to 15 minutes. Melt butter. Add onions and cook, covered, 10 to 15 minutes, stirring occasionally. Stir in flour, salt, pepper and 3/4 cup water. Bring to boil. Add carrots with liquid. Simmer, uncovered, 10 minutes. Add pinch of sugar. Serves 6.
Bring sugar and syrup to a boil. Blend in peanut butter. Pour over corn flakes. Drop on wax paper.
In shallow dish, combine 1/3 cup soup and 1/4 cup milk; set aside. Lightly coat chicken with flour; dip into soup mixture. Coat chicken with stuffing. Arrange chicken breasts on baking sheet. Drizzle with butter and bake at 400° for 20 minutes or until chicken is no longer pink.
Empty cans of beans into colander and rinse thoroughly under cold water. Drain. Drain the tuna and put both beans and tuna in a salad bowl. Add the olive oil, salt and pepper; toss gently. Add the vinegar and toss again. Serve with hot Italian bread. Serves 4 to 6.
Brown ground beef. Drain and cool. Set aside. Break lettuce into bite-sized pieces. This will be the first layer.
Put water in large skillet and add squash and onion. Cook until tender over medium heat. Drain and mash squash. Mix with electric mixer up to 3 eggs and 1/2 cup milk. Stir in grated cheese and cracker crumbs. Put cheese on top. Bake at 300° for 30 to 45 minutes.
Saute onion, garlic and parsley; add all remaining ingredients and simmer for 1/2 hour. Great for spaghetti, lasagna or manicotti.
Refrigerate the ice cream 30 to 40 minutes to soften. Have an 8 cup decorative ring mold ready. Bring water to boil in a large saucepan. Remove from heat, add gelatin and stir with a rubber spatula until completely dissolved. Stir in softened ice cream until completely dissolved. Stir in softened ice cream until blended and smooth. Pour into ring mold and refrigerate at least 8 hours until firm. To unmold, dip mold up to the rim in warm not hot water. Invert serving plate over mold. Turn right side up and shake mold gently from side to side to release dessert. Garnish with whipped cream and berries. Yields 8 cups, 12 servings.
Cook spaghetti, broken in 3 pieces, in boiling water with 3 tablespoons cooking oil added. Cook until tender, drain and wash with cold water. Add diced vegetables and salt to taste. Mix with Robust Italian dressing to taste.
Mix well the cracked wheat and water; cover and let stand overnight. In large bowl of mixer, mix whole wheat flour, yeast, sugar and salt. Set aside. Heat milk and butter until very warm (120° to 130°, butter does not need to melt). Gradually add to flour mixture, then add soaked cracked wheat. Beat at medium speed for 3 minutes, scraping bowl occasionally. Stir in enough all-purpose flour to make moderately stiff dough.
Cook the first 5 ingredients until thickened, then set in refrigerator to cool. Mix the remaining ingredients with the flour mixture.
Mix all three in 3 cups of boiling water. Stir continuosly until boiling. Remove from heat and put in the refrigerator until set. Add a small pkg. of Cool Whip and 2 small cans of drained mandarin oranges.
Break cake into small pieces. Crush candy bars (may use nut crusher container). Line bottom of pan with cake, then alternate with the crushed candy. Mix Cool Whip, sugar, eggs and melted butter. Pour 2/3 mixture over cake and candy. Stir, then pour remaining 1/3 mixture and spread over top. Sprinkle with some of the candy mixture.
Wash and clean rabbit. Place rabbit and onion, bay leaf, salt and pepper in pot and add water to cover meat. Cover and place over medium heat. Bring to boil; reduce heat to low and simmer for 1 1/2 hours or until rabbit is tender. Remove meat from bones. Strain broth and discard onion and bay leaf. Return broth and meat to pot. Add remaining vegetables. Cover and place over medium heat. Bring to boil; reduce heat to low and simmer for 30 minutes or until vegetables are tender. Blend flour with water and add to stew to thicken.
In medium bowl, combine tomatoes, salsa, onion, garlic and salt. Set aside. Coat chicken with flour. In 10-inch skillet with cover, heat oil over medium heat. Saute chicken for 3 to 4 minutes on each side, or until golden brown. Pour sauce over chicken; cover and simmer for 20 minutes or until chicken is tender. Serve over rice and top with avocados.
Cook sugar, syrup, salt and water until it will form a soft ball when tested in cold water. Take out 1/2 cup of this and cook the rest until it forms hard ball. Pour 1/2 cup mixture slowly over beaten egg whites. Beat constantly. Add the rest of the mixture when ready. Stir in nuts and vanilla. Stir until it thickens. Drop by spoonfuls onto wax paper.
Spread cream cheese in bottom of 9 x 13-inch pan. Spread chili on top of cream cheese. Chop onion and olives. Spread on top of chili. Sprinkle cheese over pan. Put in oven (at 350°) until cheese is melted and bubbly. Serve with nacho chips.
Cook beans according to package directions. Drain, saving liquid. Melt butter in skillet. Add onion and cook until soft. Add flour and seasonings. Stir in vinegar and honey. Gradually add liquid. Cook over low heat, stirring until sauce is smooth and thickened. Remove from heat. Add beans and pimentos. Toss together.
Heat caramels and a little less than the can of evaporated milk over low heat until caramels are melted. Increase heat to medium; simmer 3 to 4 minutes, until mixture is slightly thickened. Remove from heat and stir in vanilla. Serve warm. Makes 2 cups. Good with apples or pound cake.
Brown ground chuck with onion; drain. Add Prego and simmer 5 minutes. Cook lasagna noodles according to package directions on box. Drain noodles. Mix Ricotta and egg together. Spray Pam in bottom of 9 x 13 x 2-inch casserole dish. Layer 3 lasagna noodles in dish. Spread Ricotta mixture on noodles with spoon, holding noodles with fork. Spread spaghetti sauce and sprinkle with Mozzarella cheese. (We like lots of cheese!) I make 4 layers, you could do 3. Bake, covered with foil, at 350° for 1 hour. Don't forget the garlic bread. Enjoy.
Marinate shelled, deveined shrimp in mixture of remaining ingredients. Preheat broiler to 500°. Put shrimp in marinade pan 4 inches from heat for 5 minutes. Turn shrimp; broil 5 minutes.
Mix well. Pour into well-greased pan, 11 x 16-inch. Bake at 400° for 20 minutes.
Open crescents and spread dough into squares. Brush inside of dough with melted butter. Fill with mixture of chips and nuts. Fold corners together and twist. Bake according to crescent roll directions.
Pre-heat oven to 375°. Beat butter and sugar, add flour, salt, egg yolks, and milk. Mix with rotary beater, add nuts and vanilla. Bake on lower shelf 45 minutes.
Add margarine to boiling water, then add oats. Let this mixture sit while you cream eggs and sugars. Add these mixtures to all other ingredients. Pour batter into well-greased and floured 11 x 13-inch pan. Bake at 350° for 45 to 55 minutes. (Good with or without Lazy Daisy Frosting.)
Cook cauliflower; place in shallow baking dish. Combine mayo and mustard; pour over top of cauliflower. Sprinkle cooked bacon chips and shredded cheese over top. Garnish with paprika. Bake at 350° for 10 minutes.
Bring first four ingredients to a boil then let set til room temperature. Add 7-Up or Sprite to jello mixture. (Use large bowl as it will foam up.) Mix well and pour into mold if desired and chill.
In a large casserole dish or baking pan, layer the following starting with the beans. Spread on bottom. Heat nacho dip in microwave oven for 3 to 4 minutes to heat beans or place in 350° oven for 10 minutes.
Sort and wash beans; snip off ends and snap into desired lengths. Boil until tender. Take out what you want to cook and freeze the rest, water and all. Fill the bag with beans first (quart about 3/4 of the way), then separate the water you boiled and the beans to fill your bags for the freezer. Put some of the bean water and then fill with tap water to finish the bag.
Cream butter, sugar, vanilla and egg. Mix flour and salt; add to first mixture. Using hands, mix until well blended. Stir in 1/2 cup chocolate morsels. Use 1 level tablespoon mixture for each cookie. Shape into 2-inch logs or flat ovals and arrange on ungreased baking sheets. Bake at 350° for 12 to 15 minutes or until golden brown. Cool on wire racks.
Beat first three ingredients together with a mixer. Add remaining ingredients and beat together. Put in freezer and freeze.
Place lettuce leaves on plate; add pineapple and cheese and then top off with mayo. My kids love to help cook and this runs second only to baking a cake.
Sift together flour, salt and baking powder. Add the egg, melted butter and milk. Add the spinach, onion and Cheddar cheese. Pour into a 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Cool and cut into squares.
Place honey, juice and oil in glass measuring cup. Heat in microwave until honey dissolves. Pour over spinach, berries and almonds. Serve.
Brown garlic in fat in 10-inch skillet. Remove garlic, then add onion and beef. Cook until browned. Add rice and water. Simmer, uncovered, over low heat 40 minutes. Add carrots and potatoes. Continue simmering until tender (20 minutes). Add seasonings. Serve hot, garnished with parsley. Makes 6 servings.
Brown meat and onions. Add everything else to large pot and cook 1 hour over low heat. Do not add anything else; it spoils the taste.
Cook onions and potatoes in chicken stock 10 to 15 minutes. Add cream of chicken soup and stir until smooth. Bring to a boil. Add broccoli. Simmer 10 minutes and remove from heat, then stir in Velveeta cheese.
Mix thoroughly. Sprinkle with awareness. Bake in moderate oven of everyday life, burning as fuel grudges and past unpleasantness. Turn out on platter of cheerfulness. Garnish with laughter and tears. Serve God, country and community (in large helpings). Unless all ingredients are there, the recipe may fail.
Return sliced dill pickles to jar. Add rest of ingredients. Shake or stir every day for 5 days, then put into small jars. Keep refrigerated.
Peel and finely chop apples. Place apples in bowl with sugar; let stand 20 minutes. Add oil, eggs, flour, salt and soda. Add nuts, raisins and vanilla. Stir. Bake in tube that has been greased and lightly floured. Bake one hour at 350°.
Mix the first 3 ingredients. Pat into a 10 x 10-inch pan. Put in oven for 10 minutes on low (250°). Mix the eggs, flour, sugar, baking powder, coconut, cherries, nuts and vanilla. Spread this over the bottom. Bake 20 to 30 minutes at 300° or until the top is a golden brown.
Mix all ingredients in bowl. Put in 13 x 9-inch pan. Use topping of 2 cups crushed cornflake crumbs and 1/2 cup melted butter. Bake at 375° for 1 hour. Serves 12.
Brown chops well on both sides in foil in a skillet. Remove and put in baking pan. Brown onion slices in juice from chops. Mix all other ingredients in a saucepan and heat to a boiling point. Pour over chops after laying onion slices on them. Cover with foil. Bake about an hour, depending on the thickness of the chops and until rice is done.
Make pudding using only 1 1/2 cups milk. Fold in Cool Whip. In 13 x 9-inch glass dish, lay out layer of graham crackers. Pour pudding over crackers. Place another layer of graham crackers on top. Pour cherry pie filling on top. Keep refrigerated until ready to serve.
Sift together 3/4 cup sugar, cake flour, baking powder, salt and 1 teaspoon plus 3/4 teaspoon cocoa in large bowl. Add milk, melted margarine and vanilla to dry ingredients, beating at medium speed of an electric mixer until mixture is smooth. Stir in chopped pecans. Pour batter into well-greased 9-inch square baking pan.