HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans overnight in water. Rinse. Add fresh water and cook with pepper and quartered onion for 2 hours. Slice celery in small pieces. Cut bacon and sausage in 1-inch pieces. Add along with celery and tomatoes to beans and cook covered on low for 30 minutes. Salt to taste. Serve over white rice. Serves 4.
Cook rice according to directions. In a greased baking dish, put a layer of rice, a layer of cheese, half of soup, remainder of rice, cheese and soup. Bake for 20 to 30 minutes at 400°.
In a large skillet, saute onion, garlic and mushrooms in chicken broth. Add tomatoes and basil. Cook 5 minutes over medium heat. Add vegetables and cook 10 minutes or until tender but crisp. Stir often. Salt and pepper to taste. Serve over cooked pasta. Sprinkle with Parmesan cheese. Yields 2 large servings.
Blend sugar, flour, nutmeg and butter. Add eggs and beat until smooth. Pour over rhubarb in 9-inch pastry-lined pan. Top with pastry. Bake in hot oven at 450° for 10 minutes, then at 350° for 45 minutes.
Smash bananas; beat in eggs. Sift in remaining ingredients; mix well. Bake about 45 minutes at 350°.
Cream 3/4 cup margarine and sugar until light and fluffy. Beat in eggs and 1 teaspoon vanilla. Add 3 tablespoons flour and 3 tablespoons cocoa; mix well. Spread in 9 x 13-inch baking dish. Bake at 350° for 15 to 20 minutes.
Stir all together in a 2 1/2-quart ovensafe bowl. (Bowl should only be 3/4 full, so that potatoes don't boil over while baking.) Bake 1 1/2 hours at 350°. Will be brown on top.
Mix drained pineapple and orange pieces well. Add cottage cheese and stir in. Pour dry jello powder over mixture; stir well. Add the Cool Whip and mix well. Refrigerate.
Combine mayonnaise, curry powder, onion, prepared mustard, salt, pepper and Tabasco sauce in bowl; mix well. Chill, tightly covered, for 2 hours. Yield: 32 servings.
Cream butter and sugar until light and fluffy. Add vanilla, orange rind and egg. Mix well. Add sifted dry ingredients and mix until well blended. Drop from teaspoon on ungreased cookie sheet. Bake at 375° for 10 minutes or until light brown. Sprinkle lightly with powdered sugar immediately after removing from oven.
In casserole, layer potatoes and onion. In medium saucepan, melt butter or margarine and stir in flour; cook until foamy. Gradually stir in broth and mayo. Cook until sauce bubbles and thickens. Season and pour over potatoes. Sprinkle generously with paprika. Bake at 350° for 1 1/4 hours or until potatoes are fork-tender and top is brown.
Cream sugar, shortening and salt. Add eggs and sorghum. Put dry ingredients in a bowl and mix with a wire whip to blend, then add to the other ingredients. Chill. Bake at 375° for 10 minutes.
Mix together and serve. Add a few maraschino cherries (chopped) for color.
Butter 9 x 9 pan (or 9 X 13). In large glass mixing bowl; microwave margarine and marshmallows for 2 minutes, full power. Stir to combine. Microwave for another 1 1/2-2 minutes, full power. Stir until smooth; add cereal. Stir until well coated. Press into pan using buttered spatula and waxed paper. Cut into squares when cool, or partially cool. 9 X 13 pan makes 24 (2 X 2) squares. Note: May also add M&M's and nuts with cereal. Total cooking time: 5-10 minutes.
Dissolve yeast in warm water; add sugar, salt shortening and stir until sugar and salt are dissolved. Stir in flour and mix until all is well blended. Turn out on a floured surface and knead well, about 5 minutes. Place in a a greased pan, covered with a cloth, for 1 hour over a pan of warm (not hot) water and let rise until double in bulk. Knead down again. Place over warm water again for about 30 minutes. Roll dough to 1/8-inch to 1/4-inch thick on a slightly greased surface. Spread with 2 tablespoons softened margarine, sprinkle with 1/4 cup brown sugar and 1 tablespoon cinnamon mixed together. Roll up and cut into desired thickness. Place in a greased pan with brown sugar in the bottom. Let rise for about 45 minutes and bake at 350° for about 30 minutes.
Mix broccoli, bacon, mushrooms, onion and Swiss cheese together. Mix the dressing: Hellmann's, sugar and vinegar. Pour over salad just before serving.
Grease a 9 x 13 x 2-inch pan. Put in undrained pineapple, swirling it around to fill corners. Spoon in pie filling evenly. Sprinkle the dry cake mix over the fruit to cover it all. Melt butter and dribble over top or distribute bits over the top. Sprinkle with nuts. Bake at 350° until browned (about 1 hour). Serve with whipped cream or ice cream if desired.
Mix all ingredients together and cook for 30 minutes, then put into hot jars and seal.
Lightly sprinkle spices on meat. In a bowl, mix flour and cheese. Dip meat into flour and cheese mixture. Shake excess off. In a large skillet or pan, melt butter and olive oil. Lightly sprinkle pan with garlic salt. Keep on medium heat. Fry meat for 30 seconds on each side. To create sauce, mix wine and lemon juice. Pour over meat. Simmer for about 3 minutes. Remove from heat. Put on a plate and pour remaining juices onto meat. Garnish with lemon wedges.
Cook noodles; drain and set aside. Combine ground beef and spaghetti sauce. Layer noodles, meat and sauce and cheeses 3 times with Mozzarella cheese on top. Cook at 350° for 1 hour.
Preheat oven to 350°. Blend cake mix, oil, water, eggs and food coloring. Stir in nuts. Drop from teaspoonfuls on ungreased cookie sheet. Top each with a cherry. Bake at 350° for 10 to 12 minutes. Makes 4 to 5 dozen.
Place both packages of broccoli in microwave on High 5 minutes. Drain broccoli well and arrange in an 8 x 12-inch dish, alternating heads and stems. Top with ham, half of onion rings and cheese. Blend soup and milk and pour over casserole. Cover with wax paper. Microwave on High 8 to 10 minutes or until broccoli is tender-crisp. Sprinkle remaining onion rings on top. Microwave, uncovered, 5 to 6 minutes or until casserole is heated through.
Layer macaroni and Cheddar cheese alternately in 2-quart baking dish until all ingredients are used. Combine tomato and seasonings in bowl, mixing well. Pour tomato mixture over macaroni and cheese. Bake, covered at 400° for 45 minutes. Add Mozzarella cheese. Bake, uncovered, 15 minutes longer. Yields 4 servings, about 430 calories each.
Brown beef and drain grease off. Melt Velveeta in crock-pot; add other ingredients and mix. Serve hot with tortilla chips.
In a large bowl, mix dry pudding mix with pineapple with its own juice. Blend in marshmallows, Cool Whip and nuts. Chill for a few hours before serving.
Heat until dissolved (don't boil). The recipe can be doubled. If thicker syrup is desired, add sugar or delete water.
Prepare rice ahead of time. Place cooked rice on the bottom of a 9 x 13-inch pan. Dot with margarine. Sprinkle half of the soup mix over rice. Place chicken breasts on top of rice. Dot with margarine. Sprinkle remaining soup mix over chicken. Pour evaporated milk over all. Cover with foil. Bake at 350° for 1 1/2 hours.
Cut sliced ham and sharp cheese into 1/4-inch cubes. Combine with onions, hard-boiled eggs and sliced peppers (or stuffed olives). Mix salad dressing and chili sauce and add to ham and cheese mixture. Mix well and spread on hot dog buns. Wrap each in foil. Twist ends securely. Bake for 10 minutes in 400° oven or until buns are hot.
Combine and beat eggs, sugar, sour cream, syrup and vanilla. Stir in bran flakes. Add sifted flour, salt and baking soda. Add 1 cup blueberries. Pour into greased loaf pan. Bake at 350° for 45 minutes or until done.
Make 2 layer cake. Split layers in half with thread. Turn cake over so it can soak in cake. Mix up sour cream and 2 cups sugar. Set 1 cup of the mixture aside. With the rest, add coconut and pineapple. Mix together; spread mixture between each layer.
Heat 2 to 3 inches of oil in deep fryer to 375°. Combine cornmeal, sugar and soda. Beat 1 1/4 cups buttermilk, egg and shortening together with a fork. Stir liquid mixture into dry ingredients until thoroughly blended.
Butter glass dish. Add ingredients. Just stir well. Let set at least 1/2 hour. Bake about 1 hour in 350° oven. Serves 6 to 8.
Drain cherries, reserving juice. Chop cherries; measure and add enough reserved juice to make 2 cups. Combine fruits, sugar and lemon juice in a large saucepan; bring to a full rolling boil for 1 minute, stirring constantly. Remove from heat. Stir in pectin at once. Skim off foam for 5 minutes. Quickly pour into hot scalded jars and seal. Makes six 1/2-pint jars.
Prepare pudding according to box directions. Whip in Cool Whip. Layer the bottom of a 9 x 13-inch pan with graham crackers. Add 1/2 of the pudding and Cool Whip mixture. Layer with graham crackers. Repeat. Top with icing. Refrigerate. Serves 12.
Arrange asparagus spears, broccoli flowerets, snow peas, yellow squash and zucchini in a vegetable steamer over boiling water. Cover and steam 15 to 20 minutes or until vegetables are crisp-tender. Set aside. Coat a large nonstick skillet with cooking spray, place over medium high heat until hot. Add mushrooms and garlic, saute 5 minutes or until mushrooms are tender. Add reserved vegetables, chives and 1 tablespoon water; reduce heat and simmer, uncovered, 5 minutes. Set vegetable mixture aside. Cook linguine according to package directions, omitting salt and fat. Drain and set aside.
Place chicken strips in bottom layer of casserole dish. Pour over cream of chicken soup; lay cheese on top. Mix dressing mix as directed on package; put on top. Bake for 30 minutes at 350°, or until chicken is done.
Peel and devein shrimp, leaving tails intact. Rinse well and set aside. Combine flour, pepper and salt; stir well. Combine milk and eggs; stir well. Dip shrimp in egg mixture; dredge in flour mixture. Dip shrimp in egg mixture again and dredge in ground walnuts. Place coated shrimp on a wax paper lined baking sheet; cover and freeze 2 hours. Fry shrimp, a few at a time, in deep hot oil (350°) 3 minutes or until golden brown. Drain on paper towels. Serves 3.
Soften cream cheese. Cut ham, bell pepper and onion into small pieces. Add Worcestershire sauce and mix well. Shape into ball. Keep refrigerated.
Cream shortening and sugar (to make it easier to mix, I melt the oleo, but then be sure to chill dough several hours). Add eggs and molasses. Sift and add dry ingredients. Roll into balls the size of walnuts. Roll lightly in sugar; do not flatten. Bake at 375°, 3 inches apart on ungreased tin.
Cut pastry in half (cut straight through dough). Refrigerate 1/2 of dough. Roll out to 8 x 10-inch rectangle. Mix egg and mustard and spread over dough. Sprinkle with 1/2 of cheese; press lightly. Sprinkle with 1/2 of pepper. Cut crosswise into 12 strips. Twist each strip about 3 times. Arrange on baking sheet (nonstick) and chill 30 minutes. Bake 10 minutes at 400°. Reduce heat to 325° and bake 5 minutes longer or until golden brown.
Cut steak into thin strips. Brown in oil over high heat; add onions. Saute until tender. Blend soup in water, liquid from mushrooms and garlic salt. Pour over steak. Add mushrooms. Reduce heat and simmer for 1 hour. Serve over rice.
Melt the chips and peanut butter and pour half of the mixture in a 9 x 13-inch pan. Chill firm. Keep other half warm.
Blend together and pour over peas. Add 1/2 cup grated Swiss cheese on top. Cover and chill 12 hours. Do not toss. Serve.
Melt oleo and cheese. Sift powdered sugar and cocoa. Mix ingredients and add vanilla and nuts. Put in greased 9 x 13; cut into small pieces and serve.
Mix beef with small amount of water. Brown ground beef with a sprinkling of salt. Add spices after meat turns and cook approximately 10 minutes. Add catsup, bring to a boil and simmer for 30 minutes.
Mix sugar and flour with enough milk to mix. Add egg yolks; beat well. Add syrup, salt, remainder of milk, margarine and pecans. Cook until thick. Let cool. Add vanilla; pour into baked pie shell. Beat egg whites with 6 tablespoons sugar and 1 teaspoon vanilla until forms a peak. Place on filling. Bake until brown.
Heat oven to 425°. Turn cherries into pie shell. Bake 15 minutes. Reduce oven to 350°. Meanwhile, with electric mixer, beat cheese, sugar and vanilla. Add eggs and then sour cream. Carefully, spoon mixture over cherries and bake 30 minutes more. When done, sprinkle with nutmeg.
Prepare cake as directed on box. Cool cake. Prepare pudding per directions. In a large bowl, layer 1/2 chocolate pudding. Then layer 1/2 of baked cake, broken into pieces, then more pudding. Pour 1/2 of Kahlua over cake. Spoon 1/2 of Cool Whip onto cake and top with candy bars. You should have enough ingredients for 2 complete layers.
Combine eggs and milk. Take a scoop of ice cream and roll it in crumbs. Pack crumbs firmly with hands. Dip in egg-milk mixture, then roll again in crumbs; pack firmly. Wrap in plastic wrap or aluminum foil and freeze.
In a saucepan, put in ground beef, spaghetti sauce and water. Let simmer for at least 10 minutes.
Combine eggs, sugar, salt, nutmeg and vanilla. Add milk; mix well. Strain into pie shell. Bake in hot oven (450°) for 15 minutes; reduce oven to 350° until center of custard is firm and knife inserted comes out clean.
Beat margarine and sugar until light and fluffy. Press into bottom of greased 9-inch square pan. Sprinkle with remaining ingredients. Bake in a 375° oven for 15 to 20 minutes or until golden brown. Cool and cut into bars. Yields approximately 2 dozen.
Combine ingredients; mix well. Shape in loaf and place in baking pan. Bake at 375° for 45 minutes to 1 hour.
Mix first 5 ingredients together. Take out half of the soft dough. Add soda and baking powder. Mix in well. Place on floured board and add enough flour to make the dough stiff enough to roll out and cut. Bake biscuits until lightly brown. Add more flour and warm water to the leftover dough. In about 5 hours, it will be ready to make biscuits. Can be kept going for as long as you need it.
Put meat in Dutch oven and top with onion and celery. Mix remaining ingredients and pour on top. Cover. Bake at 350° for 3 1/2 hours.
Boil water. Pour over Jell-O. Dissolve good. When cool, stir in all vegetables, mayonnaise and cheese. Put pecans in last. Pour in a 9 x 13-inch dish. Refrigerate. I add one envelope of Knox gelatine to be sure it is firm. Good to serve at any meal.
Mix all ingredients well. Pour in baking dish and cover with grated cheese. Bake at 350° for 30 minutes.
In a plastic bag, combine flour, salt and pepper. Shake to mix. Add chicken; shake to coat. Remove chicken; reserve flour. In large skillet, warm 1 tablespoon of oil over medium heat. Add chicken and brown on one side about 5 minutes. Add remaining oil, turn and brown chicken well on second side. Transfer chicken to plate; set aside. Add margarine to skillet; when melted, add onion and cook until softened. Stir in reserved flour. Cook, stirring, until flour is completely incorporated. Add broth, 2 tablespoons of lemon juice and thyme; bring to a boil, stirring constantly. Return chicken to skillet. Reduce heat to medium-low; cover. Cook until chicken is tender and opaque (5 minutes). Remove chicken to serving platter. Stir in 1 tablespoon lemon juice in skillet and pour over chicken. Serve chicken with lemon wedge, sprinkling parsley if desired.
Mix ingredients together and place in casserole dish. Cover and bake 30 minutes at 350°.
Boil potatoes in salted water 10 minutes. Drain. Melt margarine in 2-quart saucepan. Blend in flour. Add milk, stirring until smooth. Take off heat and add 1/2 cup of cheese, onion, salt and pepper. Arrange tuna and potatoes in layers in buttered casserole (3-quart size). Pour sauce over all and top with remaining 1/2 cup cheese. Bake at 350° for 40 minutes. Serves 6. Easy dish for company.
Brown almonds in oven. Combine all ingredients, except potato chips. Spoon into lightly greased 1-quart casserole. Sprinkle with potato chips. Bake at 425° for 25 to 30 minutes. Serves 4 to 6.
Brown meat and onion in skillet. Add soup, milk, Doritos and chilies. Mix well. Lay cheese on top. Heat in a 300° oven.
Empty milk into large bowl and stir in lemon juice and instant pudding. Add fruit and Cool Whip. Stir well. Put into graham cracker crust and chill. Refrigerate.
Combine 1/2 cup of sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thick. Reduce heat and cook, stirring occasionally for 5 minutes. Place a layer of vanilla wafers in bottom of baking dish. Add layer of bananas and cream or keep alternating layers, finishing with pudding mixture.
Combine and press in a 9-inch spring pan. Bake for 10 minutes at 350°.
Pour boiling water over dates and let stand 5 minutes. Sift dry ingredients. Add date mixture, eggs, cheese and nuts. Mix well. Bake in waxpaper lined loaf pan in moderate oven about 50 minutes.
Cream the butter to soften. Add sugar and cream until fluffy. Add syrup and salt. Beat well. Add eggs, one at a time, and beat well after each egg. Stir in coconut and oatmeal. Pour into pie shell and bake at 350° for 50 minutes or until it tests clean with a knife. Cool and serve.
Cook spirals according to directions. Grate cheese, but do not add until right before serving. Cube all other ingredients and add to cooled, drained spirals. Marinate overnight in Italian dressing. Add cheese before serving.
Cook beets until tender. Allow 45 to 60 minutes for young beets, more for older variety. Skin when cool enough. Slice; set aside.
Drag pecans, cherries and pineapple in flour. Set aside. Mix rest of ingredients until creamy. Add to pecan/fruit mixture. Place in an ungreased angel food cake pan. Bake at 300° for 2 hours.
In Dutch oven, in hot oil, brown chicken on all sides. Sprinkle with salt, pepper, oregano and thyme. Add bouillon cubes in 1/2 cup water, onions and potatoes. Simmer, covered, for 45 minutes, until tender. Serve with green beans.
Drain beans and run water over them. Add sugar, oil, salt and pepper; also vinegar. Let marinate for at least 24 hours before using.
Heat up the grill. Place all ingredients on a large piece of heavy-duty foil. Fold it shut so nothing will escape, especially the juices. Place on the grill. Cook for about 20 minutes. You will have the most wonderful tasting veggie plate ever. Serve with grilled burgers or sirloin steak.
Add all ingredients together and store in refrigerator until just before serving, then pour ginger dressing and toss. Serves 4. Preparation time: about 45 minutes.
In medium bowl, combine all ingredients. Mix well and shape into 8 x 4-inch microwave dish. Microwave at Medium-high for 15 to 20 minutes or until beef is no longer pink. Rotate dish a half turn halfway through cooking. Remove from microwave, cover with aluminum foil and let stand for 5 minutes. Remove from dish and serve.
Mix rice and soups in casserole dish with a tight fitting lid. Put the butter in the middle; don't stir. Cover and bake for 45 minutes at 350°. Before you serve, fluff with a fork.
Cream butter. Add salt and part of sugar. Beat in chocolate, egg and vanilla. Add rest of sugar alternately with milk, beating until smooth. Frosts two layers.
Mix together shortening, sugar and eggs. Sift together flour, cream of tartar, soda and vanilla. Make dough, chill and roll into balls the size of a walnut. Roll in mixture of 2 tablespoons each of sugar and cinnamon. Place 2 inches apart on ungreased cookie sheet. Place in a 400° oven and bake 10 minutes.
Melt butter in a heavy saucepan over low heat; add flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in potatoes, salt and pepper. Cook 5 minutes or until thoroughly heated. (So simple even Jerry and Wayne could do it!)
Mix all ingredients. Place in crab shells or a buttered casserole. Sprinkle a few crumbs on top. Dot with butter and bake at 375° until brown (until it bubbles on top).
Blend in medium bowl honey, orange juice and lemon. Add milk and apricot nectar. Beat with electric egg beater until foamy. Chill in refrigerator. Beat again before serving. Makes 4 servings.
Cover beans with water and boil 15 minutes. In separate pot, bring water, vinegar, salt, mustard seed and red pepper to a boil. Pack beans into jar, cucumber-fashion. Put a small piece of dill weed and 1 small clove of garlic in each jar. Fill jar with the hot mixture and seal. Put in hot water bath for 10 minutes.
Combine dry ingredients. Add eggs, salad oil and applesauce. Stir until well combined. Stir in raisins and fill greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. (Note: A cracked top is normal.)
Combine in order listed, except vanilla, in large (3-quart) heavy saucepan over medium heat. Stir until smooth and melted. Do not boil. Reduce heat to low and beat for 7 minutes with electric mixer, adding vanilla. Start with low heat and increase to medium-high. Cool 30 minutes. Store in family-size containers. Keeps refrigerated about 3 weeks or in freezer indefinitely. Heat in microwave or double boiler when ready to serve.
Combine meat, gravy and onion.	Line bottom of buttered baking dish with well-beaten mashed potato. Add thick layer of meat mixture, then cover with layer of potato. Bake in hot oven, 400°, about 1/2 hour or until potatoes are well-browned on top, and food is thoroughly heated through.
Brown hamburg; add rest of ingredients and simmer for about 10 to 15 minutes.
Pound veal; dredge in flour. Brown in a mixture of butter and olive oil. Add sliced mushrooms, garlic, parsley, basil and wine. Simmer on low heat for 1 1/2 hours. Take veal out of pan; pour sauce over veal and sprinkle with Parmesan cheese.
Melt 1/4 cup margarine in skillet; stir in dill weed. Layer potatoes, onions and green beans in skillet. Top with flounder. Sprinkle with water, lemon juice, salt and pepper. Dot with remaining margarine. Cover and simmer until potatoes are tender, about 20 minutes. Makes 4 servings.
Pour beans into a 9 x 13-inch pan. Add remaining ingredients; stir in mix. Bake for 2 hours at 275°.
Cream shortening and sugar. Add eggs and applesauce. Beat thoroughly. Sift flour; measure and sift with baking soda, salt and spices. Add alternately with milk to first mixture. Beat thoroughly and pour into well-oiled loaf pan. Bake in a moderate 375° oven about 45 minutes.
Combine consomme and water and bring to a boil. Add remaining ingredients and let stand overnight at room temperature. Makes 2 quarts sauce. This is used for basting meats for barbecue. It is applied with a wooden handle dish mop soaked in sauce.
Blend all ingredients, except fruit and nuts, for 1/2 minute on low speed, scraping bowl frequently. Then mix 3 minutes on high and scrape bowl often, adding fruits and nuts the last 1/2 minute. Pour into tube pan and bake at 350° for 1 hour and 10 minutes or until toothpick comes out clean.
Soak 3 packages gelatin in 1 1/2 cups cold water. Heat 8 cups milk hot enough to dissolve the gelatin. Add 2 1/2 to 3 cups sugar, 1 teaspoon salt and 2 teaspoons vanilla; cool, then add 2 cups whipped cream. (If using Dream Whip, use water and not milk.) Set in cool place until thick. Freeze.
Mix together first five ingredients. Sift together dry ingredients and mix into shortening mixture. Drop on greased cookie sheet and bake at 325° for 12 minutes.
Blend together honey and peanut butter. Gradually stir in yogurt. Mix until well blended; chill. Pare melons. Cut each into 3 crosswise slices with jagged edges. Remove seed. Chill. Combine orange sections, apples, pineapple, banana and peanuts in a large bowl. Toss gently with half the prepared dressing mixture just until fruit is coated. Place melon slices in center of luncheon plates; surround with shredded lettuce. Fill center of each melon slice with 1 cup of fruit mixture. Serve garnished with cherries. Serve remaining honey-peanut butter mixture separately.
Mix together margarine and sugar. Add flour, salt and soda to sugar mixture. Then add oats and mix until the consistency of cookie dough. Grease 13 x 9 x 2-inch pan. Pat 1/2 cookie dough mixture into bottom of pan, top with fruit mixture. Crumble remaining dough over top. Bake at 400° for 20 to 25 minutes.
Put uncooked rice, onion soup mix, oleo and mushrooms in an ovenproof dish. Pour over the hot water and stir until the oleo melts. Put in oven and bake at 325° for 30 to 40 minutes.