HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain beans, reserving 1/2 cup liquid. Brown bacon in skillet; drain on paper towel. Reserve 1/4 cup drippings. Saute onion in reserved bacon drippings in skillet until tender-crisp but not brown. Stir in sugar, flour, salt and caraway seed. Add vinegar and reserved bean liquid. Cook until thickened, stirring constantly. Add beans and potatoes. Cook just until heated through, stirring gently. Spoon into serving dish. Crumble bacon over top. Garnish with hard-boiled eggs. Yield: 6 servings.
Grease and flour a 9 x 13-inch oblong pan. Set oven at 350°. Mix yellow cake mix as directed on package. Mix together the Ricotta, eggs, sugar, lemon rind and vanilla. Pour this mixture on top of cake batter. Sprinkle the mixed sugar and cinnamon on top. Bake 50 to 60 minutes.
Place carrots in large bowl. Cover with hot water (140° to 160°) and let stand about 30 minutes. Drain and plunge into cold water. Add a few ice cubes and let stand 15 to 20 minutes. Combine jalapenos with onion, oil, vinegar and salt. Drain carrots and add to pepper mixture; cover and refrigerate. Marinade improves with age and will keep in refrigerator up to 4 months.
Mix together in order given except chocolate, nuts and chocolate chips. Fold in the remaining ingredients. Pour into greased and floured tube, angel or Bundt pan. Bake 1 hour and 10 minutes. Cool and sprinkle with powdered sugar (optional). Keep covered with foil.
Peel potatoes and grate. Mix with onion and flour. Melt butter in a shallow one-quart baking dish. Spoon potato mixture into baking dish.
Mix Eagle Brand, coconut and nuts. Add pie filling and pineapple and mix well. Add Cool Whip and mix well. Pour in bowl and top generously with coconut. Refrigerate until ready to eat. Save some coconut for the top.
Brown and drain hamburger. Add soup, Ro-Tel tomatoes and taco sauce. Simmer 15 minutes.
Put in blender the green pepper, tomato paste, butter, tomatoes, oregano leaves, sugar, onion, pepper, garlic and salt. Blend until onion and pepper are finely chopped. Pour into saucepan. Simmer, covered, about 30 minutes.
Mix all ingredients. Let blend about 1 hour or more or overnight. Serve with fresh vegetables (broccoli, cauliflower, peppers, celery, carrots, cucumbers, etc.).
Combine sugar, evaporated milk and margarine; cook for 5 minutes in heavy pan. Use timer if possible to be sure of timing. Remove from heat. Add peanut butter, chips, marshmallows and vanilla; stir. Pan may be set in cold water to speed up process of cooling. Continue beating until glossy appearance disappears. Pour at once into greased large pan or 2 smaller pans. Nuts may be added, if desired.
Stir-fry pork strips in the canola oil with onion. Stir in corn and toss with taco seasoning. Warm tortillas. Roll ingredients in tortillas when you've added toppings.
In mixing bowl, combine all ingredients together. Let ingredients set for 5 minutes. Spoon batter into greased muffin pan liners. Bake until done.
Cook broccoli; place in greased dish. Make sauce with the butter, flour, milk, cheese and seasonings. Put almonds over broccoli; pour on sauce. Crumble bacon on top. Sprinkle with bread crumbs. Bake at 350° until hot.
Peel and slice cucumbers and place in large bowl. It is optional to add cut tomato and chopped onion. In a small bowl, mix sugar, vinegar, milk and pepper to taste. Pour over cucumbers and stir. Wait 5 to 10 minutes to serve.
Drain cherries. Cream the butter, sugar and salt. Add beaten egg whites; knead to mix. Pinch a small portion of mixture and form a small ball around a cherry. When all the cherries are covered with the sugar-butter mixture, melt the chocolate and paraffin together. Dip the balls into the chocolate using hat pin or toothpick; set to drain on waxed paper. After all are dipped, use a small spoon to drip chocolate on top to cover toothpick hole.
Heat oven to 350°. Cream oleo until light and fluffy. Beat in sugar gradually. Add eggs, one at a time. Beat in vanilla. Stir in flour and baking powder. Add rest of ingredients. Spread evenly on well-greased cookie sheet or 15 x 10 x 1-inch pan. Bake for 25 minutes. Cool on wire rack. Spread frosting over warm layer and cut in squares.
Brown beef until crumbly. Stir in dry taco mix. Add tomatoes and corn.	Bring to a soft boil, stirring frequently. Pour into	a 2 quart casserole dish. Carefully top with the corn bread mix which has been prepared to bake. Bake at 400° for 15 minutes or until brown.	Serves 8.
Beat eggs until frothy. Add sugar, oil and vanilla and beat until thick. Stir in zucchini. (I do not peel as it gives more color.) Sift flour, cinnamon, soda, salt and baking powder. Add to original mixture. Fold in nuts.
Hard-cook eggs. Fry bacon in skillet until crisp. Remove and drain on absorbent paper. Take out all but one tablespoon bacon fat; saute onions and green peppers in fat until golden. Add raisins and both cans of spaghetti and meat balls. Cover and simmer for five minutes. Shell and dice hard-cooked eggs. Toss spinach with cheese and salt. Arrange spaghetti mixture in center of platter. Arrange spinach around outside of platter. Garnish with chopped eggs. Serves four to six.
Brown meat in skillet; drain and crumble. In a separate pan, combine remaining ingredients and simmer for 10 to 15 minutes. Add to meat and simmer for 15 minutes. Stir to keep from sticking. Serves 20.
In bowl, beat cream cheese until fluffy; set aside. In double boiler, melt butter. Add almond bark; heat and stir until melted and smooth. Pour over cream cheese; beat until smooth and glossy, about 7 to 10 minutes. Stir in nuts. Pour into greased 9-inch square pan. Store in refrigerator.
Drain salmon. Combine macaroni, celery, carrots, peas, parsley and green onions. Combine oil, lemon juice, vinegar, dill weed, celery seed and salt in a screw top jar and shake well. Pour over macaroni mixture; toss well. Refrigerate 1/2 hour. Toss again. Break salmon into large pieces. Fold into macaroni mixture. Spoon salad into salad bowl lined with salad greens.
Thoroughly heat beans in saucepan. In separate small pan, pour 1 cup green bean juice. Add mushroom soup, garlic salt and black pepper. Heat thoroughly. When soup mixture is hot, stir in milk, water chestnuts, cheese and 1/2 can onion rings. Heat. Drain the green beans and combine the two mixtures. Pour into large casserole dish. Top with remaining 1/2 can onion rings and almonds and pimiento, if desired, for color. Bake 10 minutes at 350°.
Brown sausage, hamburger and onions on medium heat. Drain. Add celery, garlic, green peppers and eggs. Stir. Add flour and shredded cheese. Stir. Add milk. Stir until ingredients are mixed together. Divide the mixture evenly into 2 pie shells, unbaked. Pies are done when crusts are brown. Serves 6 to 8.
Combine flour, salt and soda. Cream shortening; add sugar and eggs, beating until fluffy. Add buttermilk alternately with flour mixture. Add nuts, fruit and raisins. Chill dough for several hours, then drop by teaspoons about 2 inches apart on lightly greased cookie sheets. Top each cookie with a cherry half. Bake at 375° (preheated) for 8 to 10 minutes. Yields 6 to 8 dozen.
Defrost spinach and squeeze out water. Add rest of ingredients. Form balls using large tablespoon. Bake on sprayed cookie sheet at 350° for 20 minutes.
Mix together first 5 ingredients by hand. Separately mix together remaining ingredients for stuffing. On floured board, reshape potato mixture into 6 to 7 potato shapes. Make a "trench" in potato. Stuff. Pinch to close. Roll on board to cylinder (potato) shape. Beat 2 eggs. Have toasted bread crumbs ready. Roll potatoes in egg and then bread crumbs. Reform if necessary. Deep fry in frypan. Turn. Brown well. Drain.
In a large skillet, brown pork. Mix together water, sugar, vinegar, cornstarch, soy sauce and salt. Add to pork, then add bell pepper and cherries and let simmer for 25 minutes. Serve over rice.
Combine the flour and 1/2 cup confectioners sugar. Cut in the margarine. Press mixture into a 13 x 9-inch baking pan. Bake in a 350° oven for 20 to 25 minutes or until golden in color.
Cream sugar, Crisco and butter. Beat eggs. Add mixed dry ingredients and eggs, then milk and vanilla. Bake at 300° for 1 hour and 20 minutes.
Boil for 3 minutes. Then add: oatmeal, peanut butter and vanilla. Drop on wax paper (teaspoon size).
Cook macaroni until tender; drain. Place in crockpot. Add oleo, milks and cheese. Stir. Put some of the cheese on top. Cook 3 hours on high. Do not stir before serving. Delicious.
Mix until well blended. Pour into greased 9-inch pan. Bake at 350° for 40-45 minutes. Sprinkle with powdered sugar.
Beat oleo, sugar and vanilla until fluffy. Add flour and nuts; beat. Cover; refrigerate dough 1 to 2 hours until dough is firm enough to handle. Remove wrappers from chocolate kisses. Heat oven to 375°. Use 1 tablespoon dough. Shape it around kiss to make ball. Place on ungreased cookie sheet. Bake 10 to 12 minutes, set but not brown. Cool slightly; roll in powdered sugar.
Brown meat and drain. Add sauce and simmer. Mix together Ricotta cheese, egg and Mozzarella. Spread sauce in the bottom of a 9 x 13-inch baking dish. Spread a large spoonful of mixture on uncooked lasagna noodles. Turn upside-down on sauce. Continue to layer until you finish with sauce. Bake at 400° for 30 minutes. Top with more Mozzarella and bake 30 minutes more.
Add onion, garlic and rice to hot oil in heavy saucepan. Fry about 3 minutes or until golden brown, stirring occasionally. Stir in a mixture of chili powder and salt. Add water; stir. Cover tightly. Bring to boiling and simmer until rice is tender, about 25 minutes. Makes about 8 servings.
Combine beaten egg, sugar and shortening; add milk. Mix flour with baking powder, salt and spices. Combine the liquid and dry ingredients, stirring only until smooth. Roll dough to 1/2-inch thickness on floured board or counter. Fry doughnuts in Crisco heated to 365°. Will be brown in 60 seconds.
Cream powdered sugar and butter or margarine (softened). Add peanut butter. Spoon in Rice Krispies and mix all together. Form into balls.
Sprinkle livers with salt and half the flour to coat. Heat butter in large skillet; add liver, onion and mushrooms and saute 5 or 6 minutes, turning occasionally. Remove from skillet. Blend remaining flour into fat in skillet until smooth, then gradually add soup and milk. Add pepper to taste. Cook gently 4 or 5 minutes, stirring to keep smooth. When thickened, stir livers into the sauce. Serve on cheese waffles or toast. Sprinkle with parsley. Best served on cornbread pancakes. Serves 6.
Beat eggs and sugar, shortening and molasses. Add dry ingredients. Form into small balls about the size of walnuts. Do not flatten! Roll in granulated sugar. Bake at 375 for 12-15 minutes.
Put all ingredients into blender for 1 minute on blend. Grease and flour 10-inch pie plate. Pour ingredients into pie plate. Bake at 350° for 45 minutes. (Need a 5-cup blender or larger.)
Prepare cake mix as directed on box and bake in sheet pan. When done, punch holes in cake. Mix Jell-O as directed on box. Pour Jell-O over cake. Place in refrigerator overnight or until Jell-O sets.	Jell-O will go to the bottom of the pan. Use a hot knife when cutting. Top with Cool Whip.
Combine vanilla wafers with butter, blending well. Pat evenly over sides and bottom of an 8-inch baking dish. Chill.
Crush vanilla wafers in plastic bag. Add margarine. Add sugar and juice; mix well. Make small balls; roll in sugar or coconut.
Combine concentrates and water in a large, nonmetal pitcher or punch bowl. Just before serving, add ginger ale and ice. Stir to blend. A scoop of lime sherbet may be added. Makes 25 servings.
Mix and refrigerate overnight. Shape into ball and roll in parsley and nuts. This also freezes well.
Shred cheese; mix with sausage and Bisquick. Roll into balls about 3/4-inch in diameter. Freeze. While frozen, bake at 350° for 10 to 15 minutes.
Mix together in saucepan. Simmer one hour on low heat. French-style green beans could be added, if desired. Double if needed. Makes 2 servings.
Peel and slice onions and chill. Mix all other ingredients. Dip chilled onions in batter and fry in hot cooking oil. Serve hot.
Cream butter, shortening and sugars. Drop in eggs and beat. Add flour, salt, soda, nuts, vanilla, raisins and oats. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Saute onion in butter until clear. Add paprika, salt and pepper. Add chicken and coat well. Add water. Cover and simmer about 20 minutes. Remove chicken. Add sour cream to sauce and heat to thicken, stirring constantly. Serve over rice.
Boil butter beans and tomatoes for 30 to 45 minutes (water may be added if needed). Add rest of ingredients and cook 45 minutes. Seal in jars or put in Ziploc bags and freeze.
Put the potatoes, onion and sausage into casserole. Add the soup. A can of peas may be added. Add the salt, pepper, parsley and other spices, if desired. Cover and bake at 325° for 2 to 3 hours. Can also use ham, chicken or turkey.
Cut squash in half and remove the seeds. Fill the cavity with the pineapple. Place in a baking dish. Cover and bake at 450° until you can easily pierce the squash with a fork. It takes about 50 to 60 minutes.
Cream Crisco, sugars and vanilla. Add eggs and beat thoroughly. Stir in peanut butter. Sift dry ingredients and stir into creamed mixture. Form into balls and place on ungreased cookie sheet. Press with back of fork to make crisscross. Bake at 375° for 10 minutes. Makes 8 dozen.
Layer all ingredients in a 9 x 13 pan and bake at 350° for 20 minutes. A great dip for nacho chips.
Brown meat. Cut peppers into small pieces. Cut onion into small pieces. Drain grease from meat. Add remaining ingredients to meat. Simmer for 30 to 45 minutes. Serve over rice.
Mix dry Jell-O with cottage cheese. Add orange slices and pineapple. Mix in the Cool Whip. Refrigerate until ready to serve.
Combine all ingredients in a glass bowl. Cover with waxed paper and microwave on High for about 4 minutes, mixing about every minute or so. (Can also be done in double boiler, if preferred.) Cook only until heated through. Serve hot with potato chips.
Combine all ingredients, except bananas; beat well. Stir in by spoon the bananas six or seven times. (Do not use a mixer for the bananas.) Grease and flour pan. Bake at 375° for 30 minutes.
Cook chicken in a large cooker until fully cooked. Cool and debone. Discard and put back into broth. Peel and dice potatoes. Place into broth. Add remaining ingredients. Cook until potatoes are tender. Makes 6 to 8 servings.
Preheat oven to 350°. Beat eggs until light. Add remaining ingredients. Spread in greased and floured 9 x 13-inch pan. Bake 25 to 30 minutes. Do not overbake. Cut into bars while warm. Roll in powdered sugar. Makes approximately 18 bars.
Prepare the cake mix as directed on the box, substituting applesauce for the oil and 2 egg whites for every egg called for. Bake in 2 round pans as package directs. Cool 10 minutes; remove from pans. Cool and chill. Mix sour cream, sugar and vanilla. Spread over top of cakes. Spoon on the pie filling over the top. Keep refrigerated.
Prepare shrimp, celery and onions. Heat soup and cream cheese until smooth. Dissolve gelatin in water. Add shrimp, onions, celery and mayonnaise to cooled soup mixture; mix well. Pour into mold and refrigerate until well set. Serve with Waverly Wafers.
In saucepan, combine butter, curry and garlic. Cook over low heat, stirring. Add nuts; toss. Arrange in shallow baking dish (10 x 6 x 2-inch). Bake at 375° for 15 minutes; stir often. Cool. Store in tightly covered container in refrigerator. Makes about 2 cups.
Mix together dry ingredients. Add milk, oil and beaten egg. Beat well and pour into greased pan. Bake at 325° for about 25 minutes.
Sift 2 cups flour over nuts and raisins. Dredge until all flour has been absorbed. Dissolve soda in applesauce. Mix spices with other 2 cups flour. Cream sugar and shortening. Add eggs. Add flour with spices alternately with applesauce. Add nuts and raisins. Pour in greased tube pan or 2 loaf pans. Bake at 350° for 1 hour and 15 minutes or until done.
Cream butter and sugar with a wooden spoon. Add vanilla. Alternately add flour and chopped nuts. Roll out dough by patting it with hands to about 1/4-inch thick on floured waxed paper. Cut with biscuit cutter into crescent shape by overlapping cutter. Bake at 300° for 30 minutes on ungreased baking sheet. Roll in powdered sugar while warm.
Put roast in large Shake 'n Bake plastic bag. Marinate 24 hours and then roast in the marinade about 3 1/2 hours at 350°. Delicious!!!
Cook rice until done. Set aside. Cook onion, water and broccoli until onion is tender. Set aside. Reserve 2 to 3 tablespoons margarine. Combine milk, celery soup, margarine and cheese. Cook until cheese is melted. Add to rice and broccoli mixture. Add reserved 2 to 3 tablespoons margarine to bread crumbs. Put 1/2 of crumbs into bottom of baking dish (large, round or square). Pour rice, broccoli, cheese mixture on top of bread crumbs. Put remaining bread crumbs on top. Bake for 25 minutes at 350°.
Bring to boil in large saucepan over medium heat. Boil for 3 minutes (all ingredients), stirring constantly. Pour quickly into jars and seal.
If desired, spread peanut butter on rice cake. Top rice cake with 1/2 of 1 candy bar, do this 6 times. Then top with approximately 8 to 10 marshmallows. Place on microwave-safe plate (one at a time). Microwave for 15 to 20 seconds on High. Cool for 1 minute.
Cream butter and sugar; add egg and lemon flavoring. Sift dry ingredients together and add to creamed mixture. Roll into 1-inch balls and dip in sugar. Place balls on lightly greased cookie sheet. Press each cookie lightly with fork. Bake at 350° for 10 minutes.
Mix egg and water well with a fork. Combine flour with salt and pepper on a paper towel or piece of waxed paper. Pour crumbs on another piece of paper. Flour fish fillets, then dip in egg wash, then in crumbs. When all are breaded, fry 2 at a time in 1 cup cooking oil heated to about 300° to 350° in a 12-inch skillet.
In small bowl, put milk. Microwave on High 2 minutes or until hot. To this, add cornstarch and sugar. Heat on High 2 minutes or until thick (microwaves differ). Add egg yolks, slightly beaten to mixture. Microwave 1 minute on High. Add butter and vanilla and let cool. Mix cherries packed in water; drain and add sugar. Mix well and let sit. When filling is cool, drain cherry mixture and fold into pie filling. Pour into baked 9-inch pie shell. Add Cool Whip and refrigerate.
Mix Crisco, margarine, water and cocoa all together in a saucepan; bring to a boil. Remove from heat and add sugar, plain flour, buttermilk, soda and beaten eggs. Bake 30 minutes only at 350° in sheet pan.
Brown ground beef and onion; add garlic. Simmer 3 minutes. Add rice and cheese. Cover and simmer until cheese is completely melted. Serve with a fresh salad.
Beat eggs until foamy. Continue beating while slowly adding honey, then vanilla, butter, salt and pecans. Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 300° and bake for 20 minutes, then reduce heat to 250° and bake for 10 minutes or until firm.
Combine all ingredients; mix well. Serve on bread. Yield: 1 1/2 cups.
Beat shortening until soft and smooth. Gradually beat in sugar; continue beating until mixture is soft and fluffy. Add egg; beat well. Sift together the flour, soda, baking powder and salt. Add flour mixture alternately with the bananas. Grease an 8 1/2 x 4 1/2 x 3-inch pan. Pour in batter; bake in a 350° oven for 1 hour.
Sift flour, sugar, salt, cinnamon and baking soda together. Add eggs, salad oil, strawberries and nuts. Mix well.
In a blender, beat up the onion. Add the vinegar to the onion. Then add the sugar,	salt and powdered mustard. Slowly add the oil, then the poppy seed.
Place chicken in large crock-pot. Also add vegetables. Season with 1 teaspoon salt and 1 teaspoon pepper. Add water. Bring to a boil. Cover and simmer for 1 hour . Remove chicken and vegetables from stock. Discard onion and bay leaf. Pull meat from carcass and cut into bite-size pieces. Place stock in refrigerator overnight. Also store chicken along with vegetables in refrigerator. Next day, skim fat that has risen to top of stock. Combine flour with shortening until pea-size crumbs form. Stir egg with fork. Add enough cold water to make 1/2 cup liquid. Stir egg mixture, salt and pepper into dough. Roll out dough the thickness of a pie crust. Cut dough into 1/2-inch wide strips. Boil stock. Add strips. Cover; turn heat to simmer for 15 minutes. Stir twice.
Mix cake mix as directed on box and bake. After baking, punch holes in the cake with a fork. Bring sugar and pineapple to a boil. Cook 4 to 5 minutes. Pour over the hot cake. Let cool. Mix pudding as directed. When it thickens, spread on the cake, then spread Cool Whip. Sprinkle coconut and then nuts. Refrigerate until eaten.
Cream shortening, butter and eggs together in large bowl. Mix dry ingredients together and add to creamed mixture. Blend well. Shape dough in round balls. Roll in a mixture of 3 tablespoons sugar and 3 tablespoons cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Do not overbake.
Prepare pastry for 1 crust pie. Roll larger to fit pizza pan. Cover crust with pears that have been mixed with the sugar and spices. Top with Crumble Topping.
Mix brown sugar and cinnamon. Spread thin layer of cake mixture in greased pan. Spread brown sugar mixture, then add rest of cake mixture. Bake at 350° until done. Mix powdered sugar, vanilla and evaporated milk. Mix well. Poke holes in cake. Pour over cake while hot.
Mix together first four ingredients and refrigerate. When ready to serve, remove and add ginger ale and champagne. Serve immediately.
Beat egg whites stiff. Add salt, sugar and vanilla. Beat until blended. Add chopped nuts and chocolate chips. Drop by teaspoonfuls on foil-lined cookie sheets. Put in oven and turn off oven. Forget for 4 hours.
In a large skillet, cook pork sausage over medium heat, stirring to break apart. Pour off excess drippings. Add onions; cook and stir 3 minutes or until tender. Add tomato sauce and seasonings. Cover and simmer 10 minutes. Layer sauce and noodles. Put in a 350° oven for 15 minutes or until bubbly.
Mix all of the ingredients in a blender for about 30 seconds. Refrigerate until cool. Makes 2 drinks.
Prepare Dream Whip by directions (or 2 cups Cool Whip). Set aside.
Mix together (reserve small amount jello). Let mixture stand in refrigerator 2 days. Shape into strawberries. Roll in jello; dry on waxed paper rack. Use green icing for stems. Great for weddings or anniversary parties.
Beat together the first 6 ingredients. Add the chopped pecans. Grease and flour tube pan. Pour half of the batter in the pan. Mix the brown sugar and cinnamon. Sprinkle over batter in the pan. Pour remainder of batter in pan and bake 1 hour at 325°.
Line pie plate with 1 crust. Drain corn and reserve liquid. Add corn to crust. Slice egg on top of corn. Add a few dabs of butter or oleo. Salt and pepper to taste. If oysters are used, arrange on top (drain off liquid and save). Put second crust on top and crimp edges. Bake at 350° for 1 hour.
Mix pie filling and Eagle Brand milk. Add pineapple, marshmallows and nuts. Fold in Cool Whip and sprinkle nuts on top. Freeze and defrost 3 to 4 hours before serving.
Brown 1st four ingredients, drain off grease. Add remaining ingredients except grated cheese. Mix and pour in baking dish. Sprinkle with cheese on top. Bake 25 or 30 minutes, until heated well at 350°. Serves 8 to 10. Good with salad.
Clean and cut leek into 1/2-inch pieces. In stock pot, bring leeks, water, potatoes and grated onion to boil. Add milk, salt and pepper. Simmer for 30 minutes. Add Parmesan cheese and simmer for 5 minutes. Remove from heat. Puree soup in blender until completely blended. Return to pot and cook slowly for 15 minutes. Serves 6 to 8.
Cream sugar and shortening. Add egg and beat well. Sift dry ingredients together and add alternately with sour cream to egg mixture. Mix well. Spread teaspoon of dough on greased cookie sheet to form the cookie. Flatten 1/2 of date and put on dough. Cover with another small bit of dough. Spread to cover. Bake at 375° for 10 to 12 minutes. Cover with frosting.