HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a saucepan of water to a boil. Add the beans. Simmer until crisp-tender, about 3 minutes. Drain; rinse under cold water. Drain again; set aside.
Mix berries in large bowl; pour into pastry shell. Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in gelatin until dissolved. Cool to room temperature. Pour over berries in pastry shell.
Wash and cut potatoes in 3/4-inch dices (leave skins on). Boil potatoes gently in lightly salted water until cooked, but firm. Drain potatoes and place in a large mixing bowl. Pour vinegar, salt, Nature's Seasons and pepper over potatoes and toss to coat. Let potatoes sit uncovered for at least an hour unless you wish to serve the salad warm. Dice onion and celery and add to potatoes. Coarsely chop 5 of the eggs and add to mix. Add mayonnaise and gently mix well. Slice last egg and place around top of salad. Garnish by lightly sprinkling with paprika and a few parsley leaves.
Preheat oven to 350°. In large bowl mash 3 bananas. Add salad oil, oats, dates, nuts, vanilla and salt. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake 20 to 25 minutes.
Spray pan with butter spray. Brown tortilla shell until lightly golden. Place turkey and cheese in shell and fold over. When tortilla is lightly golden, remove, cut into 3 sections and serve hot. Delicious dipped in salsa.
Grind up onions, peppers and tomatoes. Add remaining ingredients. Cook all ingredients for 1/2 hour. Start timing when you see it start to boil. Place in sterile canning jars.
Mix well and store in covered container. Place 1/3 cup mix in cup and fill with hot water.
Mix all the ingredients together. The last thing, add one cup of boiling water. Bake at 350° to 375° for about 30 minutes. Watch it because molasses burns easily. Stick knife in. When it comes out clean, it's done.
Combine sesame seed, flour and pepper. Dip chicken pieces into soy sauce; dredge in sesame mixture.
Mix all ingredients, except chocolate and paraffin. Drop mixture by heaping teaspoonfuls onto waxed paper. Roll into balls. Chill 1/2 to 1 hour or until firm. If mixture is too soft to form balls, chill before shaping.
Mix sugar and butter. Add egg yolks. Sift and add dry ingredients. Add potatoes. Alternate, adding milk and flour. Add cooked raisins and gumdrops. Fold in well beaten egg whites. Bake in a moderate oven, either in layer pans, or tube, 1 1/2 hours or until done.
Place first 6 ingredients in buttered casserole dish in order shown. Add salt and pepper. Use the pan that was used to brown the meat to heat tomato soup and water. When heated, pour over casserole. Bake for 2 hours at 350°.
Preheat oven to 350°. Combine eggs, milk, dry mustard and salt. Add cubed bread. Fold in cheese and sausage. Cook in a large rectangular flat uncovered casserole dish for 45 minutes to 1 hour. (Watch for last 30 minutes for burning.)
Combine first 4 ingredients; mix remaining ingredients. Cook the brown sugar, honey, margarine or butter and cinnamon approximately 3 minutes until syrupy. Pour syrup over cereal mixture and bake on cookie sheet at 325° for 20 to 25 minutes. Stir at least twice. Cool on wax paper and store in tight container.
Cream butter and peanut butter. Gradually add sugar, beating well. Combine flour, baking powder and salt; add to creamed mixture, stirring well. Stir in vanilla and chocolate chips. Pour batter in a greased 8 inch square pan. Bake at 350° for 30 minutes. Cool and cut into squares.
Place half of batter in pan. Sprinkle evenly with half of nut-sugar mixture. Top with remaining batter, then sprinkle with remaining nuts and sugar. Bake until skewer inserted in center comes out clean, 45 to 55 minutes. Melt 1/2 stick butter and drizzle evenly over warm cake in pan. Unmold from pan when cool. Makes 1 large coffee cake. Keeps well and may be frozen up to six months, either sliced, pieces or whole.
Melt butter in skillet over low heat. Add mushrooms and saute over medium heat until tender. Rub oil over shallow 4-quart baking dish and sprinkle with grated cheese. Place fish on cheese. Sprinkle fish with salt and pepper. Add onions and top with mushrooms. Pour wine over fillets. Bake at 450° for 20 minutes or until fish flakes. Sprinkle with lemon juice and parsley.
Season and brown pork chops in small amount of fat. Top each pork chop with 1 slice of onion, 1 slice of lemon, 1 tablespoon brown sugar and 1 tablespoon catsup. Add water. Cover and bake at 350° for 1 hour or until done.
Layer first 5 ingredients in 13 x 9 x 2-inch pan. Melt together soup and Cheez Whiz. Pour over other layers and bake 1 to 1 1/2 hours at 350°.
Prepare pasta according to package directions; drain. In a nonstick skillet, saute the flank steak over high heat. If it begins to stick, add a little soy sauce, 1 tablespoon at a time. When the steak is cooked through, reduce the heat to medium-low and add the soy sauce, red bell pepper, carrots and the scallions. Increase heat to medium-high and cook 3 minutes. Toss with pasta and serve.
Wash cranberries. Cover with water. Cook about 10 minutes at slow boil. Cranberries will "pop." Strain through Foley food mill; sieve and turn to get thick pulp. Add sugar and cinnamon. Slow boil and cook down to thicken. Usually done when film forms on top. Test by allowing small amount to cool on plate. Slant plate to test for thickness. Pour in jar. Seal or refrigerate.
Toast English muffins. On each half, place pizza sauce, pepperoni and cheese. Place in microwave for 2 to 3 minutes.
Mix well. Make a roll about 2 inches in diameter. Roll in chili powder, wrap in wax paper and refrigerate. Slice and serve.
Beat eggs 3 minutes. Combine flour, baking powder and salt; add to eggs and mix well. Stir in cheese and peppers. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes. Cut into squares. Yields about 12 servings.
Preheat oven to 300°. Cream butter and sugar well. Add one egg at a time, beating well after each. Sift dry ingredients twice. Add flour and cream alternately and blend well. Grease tube pan. Bake at 300° for 1 1/4 hours.
Put butter in mixer; add powdered sugar, then add egg. When well blended, add flour, one cup at a time. Knead real well. Keep kneading and add pecans, a few at a time. Bake at 350° for 35 minutes.
Brown and drain hamburger. Add water and taco mix. Simmer 5 to 10 minutes. Line bottom of 13 x 9-inch baking dish with crescent rolls. Put 1/2 of corn chips on rolls, then layer beef, sour cream and cheese. Top with remaining chips. Bake at 325° for 20 minutes or until rolls are brown.
Heat oven to 325°. Grease cookie sheets. In a large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well.
Heat oven to 350°. Beat eggs, milk and salt. Stir in meat, cheese and onion. Pour into a greased baking dish (11 1/2 x 7 1/2-inch). Bake, uncovered, for 40 to 45 minutes or until omelet is set and top is golden brown. Makes 4 large or 6 medium servings.
Heat oven to 375°. Grease baking sheet. Combine Crisco, brown sugar, egg whites, milk and vanilla in large bowl. Beat at medium speed for 1 1/2 minutes. Scrape sides often. Batter may appear slightly curdled. Combine oats, flour, salt, baking soda and cinnamon in separate bowl. Beat into mixture at low speed; stir in raisins. Drop by tablespoon onto baking sheet. Bake at 375° for 8 to 9 minutes.
Melt butterscotch pieces in a double boiler. Add noodles and peanuts. Stir until well coated. Drop from teaspoon onto waxed paper to form small clusters.
Dust pork chops lightly with salt and pepper, then dredge lightly in flour. Brown on both sides in oil. Combine orange juice, marmalade, sugar and vinegar; pour evenly over chops in skillet. Cover and simmer for about 45 minutes or until meat is very tender. Serve sauce spooned over each chop. Delicious!
Cook zucchini in salt water until tender; drain. Saute carrots and onions in margarine.	Stir in stuffing mix, soup and sour cream. Add zucchini gently.	Put in buttered casserole and top with grated cheese or crumbs. Bake at 350° about 40 minutes.
Combine all ingredients. Serve as a relish or on a bed of lettuce as a salad.
Put meat in casserole and cover with soups mixed with water. Bake in 350° oven 2 1/2 hours, 45 minutes before meat is done add cut up vegetables.
Mix first 7 ingredients in mixing bowl. Pour into serving bowl, top with whipped cream and garnish with cherries.
Saute broccoli and onions in butter until tender. Mix together broccoli mixture, rice and soup. Put in casserole dish and sprinkle cheese on top. Bake at 350° for 30 minutes or until bubbly.
Cook potatoes. Let cool and dice into small pieces. Combine in the order given: 3 beaten eggs, sugar, flour, water and vinegar. Boil until thick, stirring constantly. When thick, add butter or margarine, salt and pepper. Add to potatoes and diced vegetables. Make day ahead; refrigerate. Stir every couple of hours. Serves 12.
Cook broccoli in boiling water until tender, uncovered. Remove and mash broccoli in blender or food processor. Add hot milk and 2 cups of broccoli water and bouillon.
Line cookie sheet with aluminum foil. Then line with crackers, broken into fourths. Bring the first 3 ingredients to a boil and cook 3 minutes. Pour over the cookies and sprinkle with nuts. Bake at 350° for 8 minutes, no more.
Wash mushrooms. Remove and discard stems. Mix together remaining ingredients. Pour mixture into mushroom caps at a slightly rounded level. Place stuffed mushrooms on a cookie sheet and bake at 350° for 10 to 15 minutes, until mushrooms turn dark and are soft. Serve warm. Remaining mixture makes a great spread for crackers.
Brown hamburger and set aside. Heat soup over medium heat and add cream cheese. Once cream cheese is melted add chopped green onions and green chilies. Line pie pan or rectangular pan with flour tortillas to cover bottom. Spoon soup mixture over tortillas. Crumble hamburger over soup. Sprinkle grated cheese over hamburger. Top with flour tortilla(s) torn in strips. Bake 20 minutes at 300.
In mixing bowl, stir together biscuit mix, cheese and pepper. Stir in beaten eggs just until moistened. Fold in zucchini. Melt margarine in 10-inch skillet over medium heat. Use 2 tablespoons mixture for each round and cook 2 to 3 minutes on each side, or until brown. Makes 6 servings.
Combine all ingredients in a casserole dish. Cover. Bake at 350° for 1 hour. Stir once while baking. Serve with curried fruit and sour cream or yogurt.
Cream together butter and peanut butter. Add sugars, and the rest of ingredients in the order listed. Mix all together; chill dough. Form into balls and flatten with fork. Sprinkle with a little sugar. Bake at 375° for 10 to 12 minutes.
Mix pudding by directions and add other ingredients. Crush Oreos and put on top. Refrigerate.
Place rolls on pizza pan with points out. Mix all ingredients and spoon onto rolls. Pull points over filling. Sprinkle with extra bell peppers. Bake at 350° until brown.
Use a 9 x 13-inch pan. Place cubed bread on bottom of pan. Brown meat, put on bread. Beat eggs. Add seasonings and milk, pour over meat and bread. Add mushroom soup. Sprinkle cheese on top. Refrigerate overnight. Bake at 350° for 45 minutes.
Unroll crescent rolls and line a large cookie sheet, pressing dough together at edges. Bake at 350° for 10 to 12 minutes. When cool, mix cream cheese, Miracle Whip, chopped onion and Hidden Valley dressing. Spread on crust, then cover with chopped vegetables. Press lightly into cheese mixture and top with shredded cheese. Refrigerate.
Mix first 10 ingredients in order given. Add preserves, then black walnuts or other nuts. Bake in well-greased tube pan at 300° for about 2 hours.
Cook chicken until browned. Cook rice, then put in 9 x 13 pan. Mix cream of chicken soup in separate bowl. Place chicken on rice and pour soup evenly over ingredients. Layer vegetables and top with cheese or crackers. Bake at 350° for 45 to 60 minutes.
Combine all ingredients and mix well with a fork. Yield: 1 1/2 cups.
In small bowl, dissolve jello in boiling water; set aside. In medium bowl, with electric mixer, beat cream cheese until smooth; gradually beat in dissolved gelatin. Fold whipped topping into cheese mixture; spoon into crust. I put either strawberries or blueberries, sometimes both on top. I have also doubled recipe and put in 9 x 13 dish. You can also top with cherry pie filling instead of berries. Chill 4 hours or until firm.
Combine dates, sugar and egg in a medium sauce or fry pan. Place over low heat and cook, stirring constantly until mixture bubbles and thickens. Remove from heat and stir in salt and vanilla. Add cereal and nuts and mix slightly. Shape into small balls and roll in coconut. Let stand until cool and firm. Serves as cookie or candy. Make about 24 1 1/4 inch balls.
Boil water, stir in coffee and set aside to cool. In mixing bowl, sift together flour, cocoa, soda, powder and salt. Stir until blended well. Add prunes (use every serid), vanilla, eggs and milk and stir just until blended. Gently stir coffee into batter.
Preheat oven to 350°. In shallow bowl, combine bread crumbs and 1/4 cup Parmesan cheese. Place egg in another bowl and beat. Dip chicken in egg and coat with bread crumbs. Heat olive oil in large skillet over medium-high heat. Add chicken and saute 5 minutes on each side. Remove to plate.
Mix corn starch and thawed apple juice in medium kettle. Cook over medium heat until it begins to clear. Stir in apples and cinnamon. Pour into unbaked pie crust- top with crust. Bake 35 to 45 minutes at 350 degrees.
Mix wafers, oleo, orange juice and nuts together. Roll into small balls, then roll in coconut. Chill.
Cook onion and celery in margarine in microwave until tender. Prepare rice, then broccoli in microwave and mix ingredients. Return to microwave and cook on Medium about 15 minutes, covered.
In large mixing bowl, add Jell-O. (Do not add water.) Use dry. Mix the next 4 ingredients. Chill before use. Serves 7 to 10.
Place chicken in baking dish. Mix other ingredients and pour over chicken. Bake at 350° for 1 hour.
Combine all ingredients except raisins and mix well. Put raisins in bottom of tart shells and then divide filling evenly between them. Should be 2/3 full. Bake on bottom shelf of oven at 425° for 15 minutes. These should be runny.
Mix well the above ingredients and shape into 2-inch meatballs. Fry in skillet with 2 tablespoons butter and save the drippings.
Mix cheese and mayonnaise. Stir in all ingredients; put in buttered 9 x 13-inch pan. Sprinkle with bacon on top. Bake for 50 minutes at 350°.
Mix sugar, milk and butter. Cook to soft ball stage. Remove from heat and beat. Add peanut butter and vanilla; beat vigorously until thick. Pour into buttered pan and cut into squares.
Combine flour, oats, 1/2 cup brown sugar and butter. Mix until crumbly. Press into ungreased 13 x 9-inch pan. Bake at 350° for 15 minutes.
Break angel food cake in small pieces. Crush candy between wax paper. Mix by hand the egg yolks, butter and powdered sugar. Fold in Cool Whip. Layer in pan the cake, filling and candy until you run out.
Spread rolls on cookie sheet and pinch together. Brown hamburger, sausage and onions together; drain. Add spices and tomato paste. Mix well.
In a bowl, stir together the vanilla wafers, pecans, 1/2 cup powdered sugar and apricots. Stir in corn syrup and brandy. Using 1 level tablespoon for each cookie, shape mixture into balls. Roll in remaining 1/4 cup powdered sugar. Store in covered container. Makes a lot of balls (3 dozen).
Pour boiling water over oatmeal and oleo and let stand 20 minutes. Mix eggs, brown sugar and white sugar and beat well. Add flour, cinnamon and baking soda and beat well. Mix both mixtures together. Pour in a greased and floured pan. Bake 30 minutes at 300°.
Mix coconut and nuts. Press into a 9 x 13-inch baking pan. Blend cake mix according to package directions and pour over crust. Blend together cream cheese, powdered sugar and butter. Drop by spoonfuls on top of cake batter. DO NOT STIR! Bake at 350° for 1 hour.
Sift dry ingredients into an ungreased 9 x 13-inch pan. Level off with a fork. Make 3 holes in the flour mixture; pour vinegar in one, salad oil in another and vanilla in the third. Add water and mix with fork or spoon. Do not beat but be sure it is well mixed. Bake at 325° for 30 to 35 minutes or until toothpick comes out clean when tested.
Combine all ingredients in a baking dish. Preheat oven to 350°. Cook until cheese is melted and turning brown. Serve warm.
Split each shrimp lengthwise. Combine shrimp, rice, celery, green pepper, onion, mayonnaise, salt and pepper; cover and chill. Before serving, spoon mixture onto lettuce; garnish with tomato wedges and, if desired, with whole shrimp. Serve with lemon wedges and French dressing (optional).
Mix well. Turn into buttered and floured 10-inch tube pan. Bake at 325° for 1 hour.
Bring the first 9 ingredients to a boil. Add the cornstarch mixture to the salsa to thicken. Put into pint jars and process 15 minutes in a hot water bath. Hot, but good!
Mix together butter, sugar and eggs first. Sift together flour, baking powder and salt and mix with first three ingredients. Beat in milk. Stir blueberries into mixture. Butter the top and inside of muffin tin. Fill each tin to the top; sprinkle with sugar (can make 12 to 15 muffins). Bake in 375° oven for 25 to 30 minutes. Leave in pan for 30 minutes before removing.
Cook and drain noodles. Combine pepper, celery soup, sour cream and onion in bowl. In greased 13x9x2-inch dish layer noodles, ham, cheese and soup mixture. Bake uncovered at 350° for 45 minutes.
Peel and dice potatoes. Cook until tender. Pour off water. Saute onion in margarine. Add parsley. Cook slowly. Add salt and pour over diced and cooked potatoes. Fold in sour cream lightly. Top with cheese. Bake at 350° until cheese melts.
In a large bowl combine catsup, brown sugar and mustard. Reserve 4 tablespoons for topping. Add remaining ingredients except beef. Mix well and let stand 5 minutes. Add ground beef. Mix well. Shape into a loaf. Bake at 350° for 65 minutes. Spread on glaze. Bake an additional 15 minutes.
Mix sugar, eggs and butter. Add butter. Slowly stir in sifted flour. Add milk or water in small amounts until thick but mushy. Drop spoonfuls into greased and floured cookie sheet. Bake at 350 - 375 until cookies bounce back when touched.
In a wok or heavy frypan, heat on medium high heat. Add oil and brown franks and sausage. Remove and set aside. Add rest of ingredients, except chicken broth. Fry about 15 minutes, stirring frequently. Add chicken broth and meat. Cover with lid; simmer until tender. Salt and pepper to taste.
Melt butter and cheese together. Add salt. Slowly add sour cream, stirring, over medium heat. Peel potatoes. Shred baked potatoes. Stir in baked potatoes. Put in a 9 x 13-inch pan. Dot with butter. Bake for 45 minutes at 350°.
Cream margarine, sugar, flour, nuts and coconut. Press 3/4 mixture in buttered cookie sheet. Bake 10 minutes at 350°, then add preserves over crust. Add 1 heaping tablespoonful flour to remaining mixture. Crumble over preserves. Bake 20 to 25 minutes. Cut in bars.
Sift together flour, soda and salt. In large bowl, cream together sugar, brown sugar, shortening, egg, peanut butter and vanilla. Spoon on cookie sheet and cook at 375° until done.
Saute over low heat onions, garlic and celery in a large saucepan. Add flour and blend. Add cheese, wine and milk; stir often. Heat; but do not boil.
Mix crumbs and sugar. Stir in melted margarine. Press in bottom and sides of pie plate. Bake at 350° for 10 minutes. Cool. Reduce oven temperature to 300°. Beat cream cheese and sugar in a large bowl. Add vanilla. Beat in eggs, 1 at a time. Pour over crust and bake 1 hour or until center is firm. Cool. Top with fruit or sour cream or keep plain. Chill for 3 hours.
Cook spaghetti as directed on package. Drain. Turn into warm bowl, stir in melted butter. Add Ricotta and toss gently to blend. Sprinkle with grated cheese, salt and pepper. Garnish with chopped parsley. Yields 4 servings.
Combine light brown sugar, eggs, oil and vanilla in large bowl with mixer. Add 1 cup flour and 1 tablespoon milk; mix thoroughly. Add remaining flour and milk; mix well. Fold in chips and nuts. Bake in a greased and floured pan (9 x 13-inch) at 350° for 35 to 40 minutes.
Place potatoes in a sauce pan, cover with water and cook until tender. Cook peas separately until done, add the sugar (do not over cook). Meanwhile in sauce pan melt margarine, add salt, pepper, flour to form a paste. Then slowly add milk. Bring to a boil and boil 1 minute. Cook until thick and bubbly. Drain potatoes and peas. Put together and pour sauce over all. Stir to coat. Serve immediately.
Stir with a wooden spoon until well mixed. Put onto a greased cookie sheet. Drop dough by tablespoons, 2 inches apart. Bake 20 minutes at 375°. Makes 2 1/2 dozen (80 calories).
Cut steak into bite size pieces and place in large pot. Add tomatoes and juice, soup, potatoes, onion and green beans. Stir together well and bring to boil. Add salt; reduce heat to low. Cook for 3 to 3 1/2 hours (until meat and potatoes are tender and gravy is thick). Serve over egg noodles or rice.
Mix and roll into small balls. Bake on a cookie sheet lined with a paper bag for 20 to 30 minutes at 350°.
Mix all ingredients thoroughly. Put in 2 small loaf pans or one large. Bake covered in 375° oven for at least 1 hour. Uncover to brown some.
Melt butter. Combine melted butter and peaches in baking dish. Mix sugar, flour and milk. Stir well. Pour this mixture over peaches and butter. Bake at 350° for 30 to 40 minutes. Makes its own crust.
Combine all ingredients, pour over meat in Dutch oven. Cover tightly. Bake at 300° for 6 hours.
Mix all dry ingredients together. Beat in water, mayonnaise and vanilla. Beat with mixer until smooth. Lightly grease and flour 9 x 13-inch cake pan. Bake at 350° for 35 minutes. Cool and use Cool Whip for topping.
Cream together sugar and flour with oleo. Add eggs, vanilla and buttermilk. Pour into unbaked pie shell and bake at 400° for 35 to 45 minutes.
Blend eggs, sugar and oil. Sift flour with soda and cinnamon. Add to egg mixture. Fold in carrots and pecans. Place in three 9-inch cake pans. Bake at 350° for 25 to 30 minutes.
Mix all ingredients. Spread in greased pie plate. Bake at 350° for 20 to 25 minutes.
Place cutlets in shallow baking dish. In saucepan, mix all other ingredients. Bring to boil, reduce and simmer for 5 minutes. Pour sauce over chicken and bake, uncovered, at 450° for 15 minutes. Reduce heat to 375° and bake for 45 minutes, or until tender. Baste frequently. Serves 6.
Cook and drain ground beef. Add onion and salt. Cook and drain macaroni. In large bowl, mix spaghetti sauce, ground beef and macaroni. Pour mixture into a 9 x 13-inch pan. Add pepperoni on top of mixture. Add cheese. Bake at 350° until cheese is golden brown.
Mix flour and salt; cut in Crisco. Add water; mix and place on floured board. Knead until dough sticks together. Roll into crust. Bake at 375° for about 10 to 15 minutes. Makes 3 crusts.
Mix sugar, flour, cheese and pineapple in a casserole dish. Place crackers on top. Dribble butter over crackers. Bake in a 350° oven for 20 to 30 minutes.
Dredge stew beef in flour and brown. Drain canned mushrooms; set mushrooms aside and add reserved liquid to meat. Add onion, Worcestershire sauce, water, oregano and basil to meat. Cover tightly and cook slowly on low heat for 2 hours. Add mushroom pieces and tomato sauce. Continue cooking 45 minutes. Cook macaroni; when tender, drain and add butter, Parmesan cheese and parsley. In large bowl, pour sauce over macaroni. Blend and eat!
Mix pastor and people in large box. Knead into followers of God. Next, mix love, faith and prayer into bowl and stir, then blend in God. Combine in 11 x 14-inch pan and bake it in the oven of life.
Combine cottage cheese, onion, salt and sour cream. Fold in potatoes and pour into buttered casserole. Top with cheese; sprinkle with paprika. Bake for 45 minutes at 350°.