HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans for 20 hours; drain. Add chicken broth and heat to boiling. Simmer 3 to 4 hours. Melt butter in skillet and saute onion, celery and carrots 3 to 5 minutes. Add to beans along with potatoes, bay leaf, oregano and black pepper; simmer for another 45 minutes. Stir in lemon juice. Serve and garnish with lemon slices.
Combine cereal and milk. Let stand until moistened. Add eggs and shortening; beat well, then add flour, baking powder, salt and sugar (sifted). Stir only until combined. Add extra raisins if wanted. Fill muffin tins (grease, if not using cupcake papers) 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 24 muffins.
Cook sweet potatoes, about 3 or 4 medium size. Mash them as to cream. Add 3 eggs, 2 1/2 cups sugar, salt, margarine, nutmeg, cinnamon, vanilla, lemon flavoring and Pet milk. Mix all together until smooth. Add coconut, 1 can flakes or 1 cup from package. Mix all together. Pour into 2 shells. Bake at 400° for 1 hour or until knife inserted halfway between outside and center of filling comes out clean. Serve warm or cool, if desired.
Pour water over oatmeal and let stand for 20 minutes. Cream oleo and sugar; add eggs and vanilla. Mix well. Add oatmeal and dry ingredients; blend well. Bake at 350° until done in a 9 x 13 pan, greased and floured.
Combine first 3 ingredients. Cook to soft ball stage. Remove from heat and add remaining ingredients. Cool before slicing.
Cream butter;	add flour, rum, vanilla and salt. Add nuts; mix by hand. Wrap in plastic and refrigerate 1 hour. Roll in balls; bake at 300° for 35 minutes. Roll in confectioners sugar.
Peel oranges and cut rind into thin strips. Chop pulp, discarding seeds. Cut lemons into thin slices discarding seeds. Combine orange rind, chopped pulp, lemon slices, and 4 cups water in a large dutch oven. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat, cover, and chill for 8 hours or overnight. Combine fruit mixture and sugar and bring to a boil. Reduce heat and simmer, stirring occasionally for 1 1/2 hours or until a candy thermometer registers 215 degrees. Pack hot marmalade into hot sterilized jars filling to 1/2 inch of the top. Remove air bubbles. Wipe jar rims. Cover at once with rings and lids. These can be processed in boiling water for five minutes, also.
Saute onion and green pepper in Dutch oven in butter. Add ground chuck, seasoned salt, pepper and sugar; brown well. Stir in tomatoes, tomato sauce and water; simmer 15 minutes. Into a 13 x 9-inch pan, layer tomatoes, meat mixture and noodles. Top with Mozzarella cheese. Make sure noodles are well covered by sauce. Cover with aluminum foil; bake for 45 minutes at 350°. Cut and serve as you would lasagne. Serves 8 to 10 people.
Soak the Grape-Nuts, sour milk , sugar, egg and oil together for 10 minutes. Add the flour, soda, baking powder and salt. Bake in 2 small or 1 large pan. Let rise 20 minutes, then bake at 350°.
Sprinkle salt and pepper over shredded cabbage. Mix mustard and mayonnaise; mix with cabbage. Mix vinegar, sugar and margarine. Bring to a boil, then pour over cabbage and mix well. This will keep well in fridge for up to 2 months.
Spread butter on both sides of bread slices. Cut into small cubes. Combine bread cubes, ham, cheese, salt and pepper; stir well. Beat eggs until foamy. Stir in milk. Add egg mixture to ham mixture, stirring well. Pour into a lightly greased 13 x 9 x 2-inch baking pan. Cover and refrigerate overnight. Bake, uncovered, at 350° for 1 hour, or until golden brown. Serve immediately. Yields 10 to 12 servings.
Heat oven to 400°. Boil water and butter in a saucepan. Stir in flour, salt and seed all at once. Stir vigorously over low heat until mixture leaves sides of pan and forms ball (approximately 1 minute). Remove from heat and cool 10 minutes. Add eggs one at a time, beating until smooth. Spread batter evenly in bottom of greased glass 9-inch pan. Have batter touching sides of pan; do not spread up sides. Bake 45 to 50 minutes. Cool slowly away from drafts. The puff will form a bowl (high on sides and flat in the center). Great filled with a seafood salad with a mayonnaise base with lemon.
Mix gelatin and boiling water until the gelatin is dissolved. Add strawberries and stir until thick. Add the bananas, pineapple and nuts. Pour half of mixture into a 9 x 13-inch pan. Refrigerate until set. Spread with sour cream or whipped cream. Then cover with the remaining gelatin mixture. Refrigerate. Serves 10 to 12.
Wash, string, trim and cut or break into 1 inch pieces. Pack into clean jars to within 1/2 inch of top of jar. Add 1/2 teaspoon salt to each pint. Fill to within 1/2 inch of top of jar with boiling water. Put on cap and screw band firmly tight. Process: pints 20 minutes, quarts 25 minutes, 10 pounds pressure.
Cut the eggplant into thumb-sized pieces. Assemble all the other ingredients. Heat 2 tablespoons vegetable oil and saute the eggplant over medium-low heat. Keep the skillet covered between stirrings and add 2 tablespoons of water at a time if the eggplant sticks to the pan.
Simmer all ingredients. Use for a good size roast in oven until flakes easily work fork (3 hours?). Flake.
Heat oven to 450°. Cut or rub shortening into flour until particles are so fine as coarse crumbs. Add milk and stir in with a fork. Turn dough out on lightly floured board or pastry cloth and knead just until smooth. Roll dough out about 1/2-inch and cut with a floured cutter. Place biscuits in a greased baking sheet. Bake 10 to 12 minutes.
Cream together sugars and butter. Add cream cheese and blend. Add eggs and blend. Sift together and add dry ingredients. Roll and cut out. Bake at 400° until light golden, about 5 to 10 minutes.
Cook cauliflower according to package directions but until very soft. Drain. Place in bowl and add remaining ingredients. Mix and whip well with mixer. Makes 4 servings.
Mix all ingredients, except the last 3. Let set. Boil the 3 types of noodles together until tender; drain. Layer in a casserole dish with 1/2 pound Mozzarella cheese. Finish with sauce on top. Bake until bubbly at 350°. Should be sloppy.
Mix together and bake at 425° for 10 minutes, then at 325° for 1 hour.
Cook peppers in oil in skillet over medium heat until peppers are lightly browned. Pour peppers and oil, onions and salt into blender and puree. If you want milder taste, remove seeds from peppers. To add tomato taste, may add 5 fresh tomatoes to mixture.
Combine cabbage, pineapple chunks, carrots, celery and pepper. Toss lightly to mix. Combine salad dressing, sour cream, honey or sugar, celery seed and salt. Pour over vegetables and mix carefully.
Preheat oven to 450°. Put thin layer of cheese on bottom of crusts. Beat eggs and slowly blend in cream; add rest of ingredients. Bake at 450° for 15 minutes; reduce heat to 300°. Cook 35 to 45 minutes more or until toothpick comes out clean. Good reheated the next day.
Brown ground chuck. Add onion, garlic, celery and jalapeno when meat is about half cooked; finish browning and drain. Cook noodles 5 minutes in salted water. Drain. Place soups, sauces and water in blend to mix. Bake, covered, in roasting pan for an hour at 350°.
Mix together flour, eggs and milk to make soft dough. (May add 1/4 cup water, if needed.) On well floured board, roll out dough 1/8-inch thick. Cut into squares. Fill as for a turnover with sauerkraut, mashed potatoes, cottage cheese or your favorite cheese. Then drop into boiling water; boil for 15 minutes. Use a wooden spoon to stir; drain. Saute onions in butter. Place drained Pierogis in skillet of onions and butter; heat through until browned. Serve with shaker cheese on top.
Melt butter and marshmallows in saucepan. When mixture bubbles, add food color. Cook 1 1/2 minutes. Remove from heat and add corn flakes. Quickly place on cookie sheet by tablespoons. Add 3 red hots for cherries.
Mix together. Add to hot water. By the cup, 1 to 2 teaspoons to 1 cup. Wonderful at Christmas!
Cream butter with sugar. Add eggs and beat well. Combine flour with salt, baking powder and soda. Add alternately sour milk and flour to creamed butter or margarine and flour. Add nuts or raisins and chopped raw apples. Bake in a greased and floured loaf pan at 350° for 1 hour or until done. Yields 1 loaf.
Tear angel food cake and add 1/3 Cool Whip. Press in pan. Mix cream cheese, sugar, vanilla and rest of Cool Whip. Pour over cake. Place strawberries on top. Squeeze 2 packages gel over strawberries. Refrigerate for 1 hour.
Combine first 7 ingredients. Form into a loaf (8 x 4 x 1 1/2-inches) in shallow baking pan. Bake in 350° oven 40 minutes. Combine the 1/4 cup ketchup with pineapple. Spoon over loaf. Bake 30 minutes longer. Let stand 5 minutes before slicing. Makes 6 servings.
Brown beef and onions. Drain. Add remaining ingredients. Mix well. Bake 30 minutes at 400°. Serve with hot bread and fresh salad.
Heat milk to boiling point. While milk is heating, mix together pumpkin, flour, sugar, salt and egg yolks. Add the boiling milk, beat egg whites and add to the rest. Bake at 450° for 10 minutes, then reduce heat gradually to 300° and bake until firm.
Heat oven to 350°. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Cook 10-12 minutes or until golden brown. Cool one minute on cookie sheet; remove to wire rack. Yield: 4 dozen!
Cut wing tips off at joint and discard; cut each wing in half at joint. On rack in broiler pan, arrange wings. Broil 6 inches from heat, 25 minutes or until chicken is no longer pink and juices run clear, turning occasionally. Transfer to serving platter. Meanwhile, in 1 qt. saucepan, over medium heat, heat hot pepper sauce and margarine until margarine is melted, stirring often. Drizzle over wings. Serve with celery stick and dressing for dipping.
Bring water, sugar and nutmeg to boil in a large deep skillet. Boil 5 minutes, stirring occasionally, until slightly reduced in volume. Add rum and apples. Cover and simmer over low heat, 10 to 15 minutes, gently stirring 2 or 3 times until apples are tender. Remove from heat and stir in raisins. Serves 4.
Steam or boil carrots until extra soft. Drain well. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth. Add flour and mix well. Whip eggs and add to flour mixture; blend well. Add softened margarine to mixture and blend well. Pour mixture into baking dish about half full, as the souffl will rise. Bake in 350° oven about 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving. Serves 10.
Mix and chill at serving time. Add 1 large bag of crushed Fritos.
Melt margarine. Add flour, salt and Worcestershire sauce; blend thoroughly. Add skim milk; cook until slightly thickened.
Sift flour once; measure and add baking powder and salt and sift together 3 times. Cream butter thoroughly; add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla and coconut. Fold in egg whites quickly and thoroughly. Bake in three 9-inch layer pans at 375° for about 25-30 minutes. Frost with "Coconut Frosting Tinted Pink". (I first made this cake 51 years ago!)
Cream oleo, sugar and egg yolks. Add walnuts and flour. Divide in half. Roll between wax paper. Put layer on bottom of 15 x 10-inch sheet pan. Spread with filling or jelly, if desired. Cover with remaining dough. Bake at 325° for 30 to 40 minutes.
Melt bacon drippings into large heavy skillet. Slice enough potatoes to fill skillet full. Add a medium-size onion, chopped coarse. Cook over medium heat, stirring with spatula and letting potatoes brown. Cover skillet. Add hot water as needed, in small amounts. Cook until potatoes are done. This is so good for breakfast with sausage or bacon and cream gravy and biscuits.
Note: This can be assembled several hours ahead of time, but add 10 minutes to cooking time.
Cream the first 4 ingredients together. Sift all dry ingredients together. Add sugar mixture and sour milk alternately to the flour and mix well. Pour into two 8-inch greased and floured round pans or a 9 x 13 x 2-inch greased and floured pan. Bake at 350° for 35 to 45 minutes or until it tests done. Let cool before removing from the pans onto wire rack to finish cooling.
Add flour to beaten eggs. Then mix in rest of ingredients. Pour into prepared pie shell and sprinkle with paprika. Bake at 350° for 30 to 40 minutes. Another vegetable can be substituted for the spinach.
Cook pasta and toss with French dressing. Set aside until cool. Cut up other ingredients and toss in bowl with tuna and salad dressing. Let set overnight.
Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin; stir until dissolved. Cool to room temperature. Stir in strawberries. Turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream, if desired. Refrigerate leftovers.
Drain pineapple; squeeze out with hands. Add remaining ingredients and mix well. Serve as a dip, a ball with crackers or a sandwich spread.
In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix just until dry ingredients are moistened. Do not overbeat. Spoon batter into 12 greased muffin cups or cupcake holders. Bake at 400° for 25 minutes or until tops spring back when lightly touched.
Brown meats, drain and remove from pan. Melt cheese in the same pan. Add spices to melted cheese and mix. Mix meats with cheese. Spread on party rye bread and bake on cookie sheets for 10 minutes at 375°.
Cream shortening and sugar. Add eggs. Add bananas (which have been crushed with fork until soft). Alternate with sifted dry ingredients. Add nuts. Pour into a well-greased long loaf pan and bake for 1 hour at 350°.
Mix sausage, cheese and Bisquick with a fork. Add water; mix well. Roll into 1-inch balls. Place on baking sheet and bake at 400° for 12 to 15 minutes. Cool on rack. Freeze and bag. Yield: 120 puffs. To reheat: 10 minutes at 350°.
Line 9 x 13-inch casserole with aluminum foil. Place steak in pan. Add butter, onion soup, bell pepper and drained tomatoes. Shake together in a jar soup, salt, tomato juice and cornstarch. Pour over steak. Close foil tightly over steak. Bake at 350° for 2 hours.
Mix the flour, oleo and walnuts. Press in pan. Bake at 350° for 15 minutes. Cool.
Mix first four ingredients and chill for 2 hours. Form into 2 or 3 balls. Roll in nuts.
Butter square pan, 9 x 9 x 2-inches. Spread pecans in pan. Heat brown sugar and margarine to boiling over medium heat, stirring constantly. Boil 7 minutes, stirring constantly. Immediately spread evenly over pecans. Sprinkle with chocolate chips. Cover pan with cookie sheet. Let stand about 1 minute or until chips soften. Spread softened chocolate over candy. While hot, cut into 1 1/2-inch squares. Refrigerate until firm. Makes 3 dozen.
Cream shortening, sugar and eggs. Add cold water and boiling water, 2 cups flour and the yeast mixture. Beat well and add remaining flour. Mix well. May refrigerate and use as needed or let rise until double. Work down and make out into rolls. Let rise. Bake at 400°.
Mix together the first 3 ingredients. Grind night before. Add salt. Drain in the morning. Add peppers (red and green), sugar, vinegar, celery seed, mustard seed and turmeric. Heat all together 20 minutes. Put in jars and seal.
Patty meat out and place in a cake pan. Cut carrots, potatoes, onion and squash up into round slices and place on top. Sprinkle with salt, pepper and soy sauce. Bake at 350° for 50 minutes.
Fry suet and brown hamburger. Season with sage and bay leaf. Cut potatoes and onions thin and arrange in layers alternately in casserole. Mix remaining ingredients together and pour over layers. Bake in a 350° oven (moderate oven) until potatoes are tender.
Pour oatmeal and margarine in mixing bowl. Pour boiling water over them and let stand for 20 minutes. Add eggs and vanilla and beat well. Add remaining ingredients and beat together. (Sift flour, salt, soda and cinnamon.) Pour batter into greased and floured 9 1/2 x 13-inch pan. Bake at 350° for 35 minutes or until done. Cool slightly and spread with topping.
Mix well and store in tight jar. Use 2 1/2 to 3 teaspoons per cup of hot water.
Combine all ingredients in saucepan and bring to a simmer, stirring well. Simmer for 5 minutes. Cover and refrigerate.
Mix the first 5 ingredients. Put in baking dish, then mix the remaining ingredients. Sprinkle over the top of potatoes. Bake a few minutes slowly. To keep sweet potatoes from turning dark, use 1/2 cup crushed pineapple or lemon juice.
Combine beans, bourbon, brown sugar, coffee powder, mustard and lemon juice. Turn into individual bean pots or casseroles (I used a regular casserole; but I doubled recipe). Bake at 350° for 40 to 45 minutes. Makes four servings.
Beat eggs slightly. Add milk, crushed soda crackers, corn, salt and pepper. Pour into greased casserole. Bake, uncovered, in 350° oven for 45 minutes.
Cook grits in water; remove from heat. Gradually add butter, cheese and Worcestershire sauce.	Gradually stir 1/4 cup grits into eggs; then add the rest of the grits, stirring well. Pour mixture in slightly	greased casserole. Bake at 350° for 1 hour. Garnish with sliced mushrooms and parsley. Good stuff.
Heat sugar, butter and milk. Boil for 6 minutes, stirring constantly. Take off heat and stir in candy bar, chocolate bits, marshmallow cream and nuts. Stir until all ingredients are melted and thoroughly mixed together. Put in buttered pan.
Spread cream cheese in bottom of pie plate or quiche dish. Pour and spread chili on top of cream cheese. Top with shredded cheese. Heat in microwave on High for 5 to 10 minutes, covered, or in a regular oven at 350° until ingredients are bubbling. Serve hot and use nacho chips for dipping.
Mix Eagle Brand milk with thawed lemonade. Fold in Cool Whip. Put in a graham cracker crumb crust. Chill.
Mix flour with soda in large bowl. Beat sugar with oleo with electric mixer at high speed until light and fluffy. Beat in egg, then spices and corn syrup, blending well. At low speed, stir in flour, 1 cup at a time, until well mixed. Cover dough; refrigerate 1 hour or overnight.
Cut chicken breasts into nugget size pieces. Roll each piece in flour. Dip into flour and then roll in bread crumbs. At this point the nuggets may be pan fried in a small amount of oil or baked. Be sure to turn over halfway through cooking. Cook until golden brown.
In a large soup pot or Dutch oven, soak rinsed peas in 2 cups cold water for 1 to 2 hours. Add remaining 8 cups water, celery tops, onion, garlic and ham bone. Simmer 2 hours. Remove and discard celery, onion and ham bone.
Brown sausage and ground beef separately. Return to skillet; add seasonings and cheese. Mix well. Spread mixture on bread. Bake at 350° for 15 to 20 minutes.
Use a roasting pan or Dutch oven. Line with aluminum foil. Put roast in pan. Mix salt, pepper and onion soup mix and spread on top of roast. Pour water over roast slowly so as not to wash off the seasoning. Cover with foil. Bake in moderate oven (325°) for 1 to 2 hours. Save gravy to serve over rice.
Beat 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.
Crust: Combine graham crackers, sugar and melted butter. Mix and put in bottom of 9 x 13-inch pan; a little up on sides also. Bake at 350° about 7 minutes. Cool.
Add enough flour to make dough stiff enough to roll out. Slice and bake at 350°.
Cook and drain noodles; put noodles and cut up corned beef into shallow casserole dish. Sprinkle onion around. Mix together milk, soup and add on top grated cheese and crushed potato chips or crushed Ritz crackers. Bake at 350° for 1/2 hour.
Saute bacon until crisp and drain off all but 1 tablespoon drippings. Add onion, green pepper and okra. Cook until vegetables are tender and crisp. Stir in rice, broth and seasoning. Bring to a boil and reduce the heat. Cover and simmer 15 minutes. Add tomato and fluff lightly. Replace lid and allow to stand about 10 minutes.
Cook heart and tongue in boiling water until done; let cool. Pack in clean jar(s). Cover with sliced onion and garlic cloves. Add other brine ingredients to same water and bring to a boil. Pour boiling hot liquid over heart and tongue. Seal.
Sift together dry ingredients. Cut in shortening with a pie dough blender. In separate bowl, combine eggs, milk and vanilla. Stir liquid mixture into dry ingredients until you have a soft dough. Add raisins. Roll out dough on a floured board to 1 1/2-inch thickness. Cut in rounds with a glass or cookie cutter. Place on greased baking sheet. Brush with milk and sprinkle with sugar. Bake in a 350° oven for 20 to 25 minutes. Serve hot with butter and jam.
Mix the first 3 ingredients; press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Beat together the cream cheese and sugar. Add Cool Whip. Spread over crust. Beat together milk and puddings; layer over cream cheese mixture. Top with Cool Whip and grated chocolate bar.
Cream oleo, sugar together; add egg and vanilla. Mix well. Add flour and salt. Chill for 1 hour, roll and cut out your favorite shapes.
Brown chops in a greased skillet. Arrange chops in shallow 2-quart baking dish. Pour apple juice over chops; sprinkle with raisins and salt. Cover and bake at 350° for 45 minutes. Turn chops.
Beat sugar and cooking oil until blended. Beat eggs and vanilla; combine with sugar mixture. Stir in dry ingredients. Roll into 1-inch balls and put on ungreased cookie sheet. Bake at 350° for about 15 or 20 minutes.
Rinse, pat dry and trim fresh mushrooms. Place in center of a sheet of foil. Sprinkle with remaining ingredients. Bring edges of foil up over mushroom mixture. Crimp seal. Place in a baking dish. Bake in preheated oven at 350° for 45 minutes or until cooked.
Mix together, roll into balls. Place on ungreased cookie sheet and pat flat with fork. Bake at 325° for 5 to 7 minutes, until lightly brown.
Put all ingredients together and beat well. Bake in a Bundt pan or tube pan at 350° for 50 minutes.
Brown beef; drain off fat. Add next 4 ingredients and salt and pepper. Simmer at least 1 hour. Combine cottage cheese with parsley, salt and pepper. In large oblong pan, layer 1/4 meat sauce, 3 lasagna noodles, 1/2 the cottage cheese and 8 ounces Mozzarella. Repeat, ending with meat sauce, noodles and remaining meat sauce. Bake at 350° for 30 minutes.
Mix the first 4 ingredients; set aside. Prepare the next 3 ingredients; set aside until ready to use. Grease a large iron skillet. Heat, then sprinkle very thin layer of creamed corn mixture in hot skillet. Let brown lightly. Pour half batter in skillet; sprinkle half cheese over batter. Next, add the meat, then the cheese, then onion and pepper. Pour remaining batter on top. Bake for 40 to 45 minutes at 350°.
In a large skillet, cook bacon until crisp. Remove bacon and pour off drippings, returning 3 tablespoons to pan. Add onion and cook until lightly browned. Add remaining ingredients. Heat to boiling. Reduce heat and simmer a minute or two. Crumble bacon over chowder. Top each serving with butter. Serves 6.
Put blueberries in deep greased baking dish and sprinkle them with the 1/4 cup sugar and the lemon juice. Cream the butter and brown sugar and add quick oats. Spread over blueberries and bake at 375° for 45 minutes. Serve warm with whipped cream.
Melt chocolate chips over hot water. Remove from water. Stir in shortening and salt. Beat eggs until thick and lemon colored. Gradually beat in sugar. Continue beating until very thick. Add chocolate mixture, oats and vanilla. Mix well. Drop by rounded teaspoonful on greased cookie sheet. Bake at 375° for 8 minutes. Makes about 6 dozen.
Stir pineapple and pudding mix together. Blend in Cool Whip. Add marshmallows. Chill. A delicious low-fat, lo-cal salad.