HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix beans, corn, pineapple (with some of its juice) and peppers (need not use all the peppers, especially if they are large). Add vinegar and olive oil to taste. Salt and pepper optional.
Mix all ingredients 4 minutes. Spray Bundt pan well with Pam. (*Can sprinkle bottom of pan with pecans.) Bake at 325° for 45 to 50 minutes or until done. While baking, prepare glaze.
In a bowl, beat softened cream cheese and milk until fluffy. Add Parmesan cheese, parsley, onion, garlic, thyme and pepper and mix until well blended. Spoon into small container; cover and refrigerate at least one hour. Makes 1 cup.
Combine soy sauce, brown sugar, margarine, dry mustard and ginger; heat until all is melted. Marinate chicken in sauce; arrange wings on cookie sheet. Pour sauce over chicken. Bake for 45 minutes at 350°. Check to see if need turning.
Mix flour and milk until smooth. Cook slowly, stirring constantly, until mixture thickens. Remove from heat and cool. Add butter and shortening and blend at low speed. Add salt. Beat on high speed until smooth and fluffy. Blend in sugar. Beat at high speed until sugar crystals dissolve. Add vanilla. Beat 1 minute at high speed.
Have egg whites at room temperature. Beat until they form soft peaks. Add cream of tartar and beat until stiff. Continue beating, adding sugar gradually. Pour meringue into a greased 9-inch pie pan and spread it into a shell, 1/2 inch on the bottom and building sides to 1 1/2 inches. Bake at 275° for one hour. Cool. Whip the cream, adding the sugar and vanilla. Pour into the cooled meringue shell. Let stand in refrigerator overnight. May add color, if you wish, with touches of strawberries or maraschino cherries.
Melt better in large skillet. Saute garlic and ham for 2 minutes. Add cauliflower; cook until crisp-tender. Combine flour and cream; stir into skillet and blend well. Add salt, pepper, and cayenne pepper. Cook and stir until thickened and bubbly. Cook and stir one minute more. Pour into a 2-quart baking dish. Sprinkle with cheese. Place under a preheated broiler until brown, 2 to 4 minutes. Sprinkle with parsley. Serve immediately.
Cook broccoli and drain. Combine all ingredients except crumbs. Pour into greased casserole dish. Top with crumbs. Bake 45 minutes at 375°. Serves 8.
Cream sugar and shortening. Add remaining wet ingredients. Sift dry ingredients and add 1 cup at a time to wet ingredients. Roll into small balls and push candy down into dough. Bake at 350° for 10 to 12 minutes. Must preheat oven! Makes about 4 dozen.
Beat eggs; add other ingredients in order listed. Pour into two well-greased pie pans. Bake at 350° for 40 minutes.
Mix together the ingredients; form the mixture into a loaf. Put a few bacon slices on top and pour additional tomato sauce over all. Bake at 350° to 375° for 1 hour or until done.
In a 2 to 3 quart saucepan, combine brown sugar, 2 1/2 cups blackberries and salt over medium heat until berries make sufficient juice, then cook over high heat when mixture comes to full boil. Have cornstarch dissolved in 1/2 cup water; add to boiling berries, stirring constantly. Cook until thick. Remove from heat; stir in margarine and lemon juice. Cool slightly; fold in 2 cups berries. Pour evenly into pie crust. Sprinkle remaining fresh berries over top, pressing in lightly. When served, top with whipped cream.
Brown hamburger meat and drain. Stir in 2 cups water and Lipton soup mix. Stir and cook for 15 minutes. While sauce is cooking, boil noodles until tender. Add sour cream to sauce and stir until creamy. Add noodles and mix well.
Combine berries, sugar, flour, salt and lemon juice. Place in pastry crust. Dot with butter. Cover with second pastry crust. Pinch edges to seal. Make slits in middle of top. Bake in hot 400° oven about 10 minutes. Reduce heat to 350°; cook for about 40 minutes more.
Dice beets and potatoes. Mix with remaining ingredients. Allow to sit several hours before serving.
Simmer the first 3 ingredients for 20 to 30 minutes. Add to sugar mixture the coffee, glycerin and vodka. Put in half-gallon jug. Let set for 2 weeks. Strain into smaller bottles for use.
Place onions in a 3-quart casserole dish. Microwave on High for 3 to 4 minutes or until tender, stirring once. Stir in remaining ingredients. Cover and microwave on High for 5 minutes. Stir and re-cover. Reduce to Medium-high. Microwave for 10 to 15 minutes longer, stirring twice. Makes 8 to 10 servings.
Butter 13 x 9 inch cake pan and pour pie filling in bottom. Sift cake mix over filling. Melt butter and pour over mix and sprinkle with nuts. Bake at 350° for 45 minutes.
In a large skillet, cook beef, bacon and onion until meat is done and onion is tender. Combine all remaining ingredients except beans. Add to meat mixture; mix well. Stir in beans. Place in a greased 2 1/2-quart casserole. Bake, covered, at 350° for 1 hour or until heated through. Yield: 8 to 10 servings.
Sift flour and salt; blend in lard. Store in covered container in a cool place. Use 1 cup of mix for each crust. Add just enough water to hold dough together. For a very flaky crust, divide fat in half. Cut in the first half of fat until mixture is as fine as meal. Cut in the remaining fat until mixture is crumbled to the size of peas. This recipe makes 11 cups of mix.
Bring to boil the water and butter. Add almond extract. Dump in flour and eggs, one at a time, beating well after each addition. Pour over the 2 strips. Bake 40 to 50 minutes, until fork test is dry.
In large pot, saute meat in butter until it changes color to gray or light brown. Add onion and leave until they get limp. Add tomatoes and cook for 5 minutes or so. Add beans and seasonings. Cook on top of stove until beans are done. Sprinkle pinch of sugar over top and several pats of butter while beans are cooking.
Combine sugar and 1 gallon water in pan. Heat until sugar is dissolved and mixture is syrupy. Add jello and stir until dissolved. Add fruit juices, 1 gallon water and extract. Let stand until ready to serve. When ready to serve, pour 2 quarts mixture over crushed ice and add 1/2 quart ginger ale. Yield: 75 servings.
Combine all ingredients in crock-pot. Stir together well. Cover and cook 5 hours on high or 8 to 12 hours on low.
Combine ingredients. Bake at 350° for 15 minutes in a small muffin pan.
Mix pudding as directed on box. Place graham crackers on bottom of a 9-inch square pan. Slice 3 bananas and place on top of crackers. Pour mixed pudding over it and add another layer of crackers, bananas and pudding, until gone. Place in refrigerator until ready to serve. Top with Cool Whip, if desired.
Mix flour, salt, brown sugar and 1/2 cup butter. Put in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool. Spread 2 cups mixed nuts over crust. Melt over low heat, 1 cup butterscotch chips, 1/2 cup syrup and 2 tablespoons butter. Pour over nuts and bake at 350° for 10 minutes.
Heat oven to 325°. In medium-size bowl, with electric mixer, beat butter, sugar, egg, vanilla and salt until fluffy. Beat in flour. Refrigerate dough, tightly wrapped for at least 2 hours. Roll out dough to 1/4 inch thickness. Cut with heart shaped cookie cutter. Place cookies 1/2 inch apart on ungreased cookie sheets. Sprinkle with colored sugar. Bake 12 to 15 minutes or until edges just start to brown. Makes 3 dozen 2 1/2 inch hearts.
Brown beef and onion. Put in 5 quart pan and add all other ingredients. Simmer for 25 minutes.
Combine all ingredients well and place in a buttered 2-quart casserole. Bake covered at 350° for 1 hour.
Brown meat and drain off any liquid. Add all other ingredients, cutting tomatoes into smaller pieces, if so desired. Simmer for several hours adding tomato liquid as needed or desired.
Mix beef, spices, rice and onion well. Form into meatballs, any size. Put meatballs into covered pan or baking dish. Add soup and water. Bake in oven at 350° until meatballs are done. Tomato soup mixture will thicken like a gravy.
Melt margarine over low heat. Add marshmallows and stir until melted. Remove from heat. Add Rice Krispies and stir until coated; using buttered spatula or waxed paper, press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cut into squares when cool.
Rinse rice well; set aside. Scald 4 cups milk. Skim off foam and add rice. Add salt and cook over medium heat until mixture thickens, stirring constantly. Add eggs, sugar, vanilla and remaining milk. Stir in raisins; mix well. Transfer mixture to a greased 2-quart casserole dish; sprinkle with nutmeg. Bake at 325° for 1 hour.
Cook dried apples with enough water to cover. Add sugar to taste; set aside. Mix flour and Crisco together like biscuit dough until mealy. Add water and buttermilk (May add more or less butter until dough is like biscuit dough.) Knead dough; roll out thin. Use a saucer to lay on dough; cut a circle. Put cooked apples on half the circle; fold other half on top of apple half. Pinch together edges; prick middle with a fork. Fry in Crisco oil that has covered the bottom of a pan. Cook in electric skillet or iron skillet until brown.
Mix all ingredients, adding cornmeal last. Bake in a 9 x 13-inch pan at 400° for 25 minutes. Can be frozen.
Rinse chicken; pat dry. Arrange pieces in 12 x 7 1/2 x 2-inch baking dish, with meaty portions toward the edges of the dish. In mixing bowl, combine undrained tomatoes, pepper, garlic, raisins, tapioca, curry and thyme. Let stand 5 minutes. Pour over chicken. Cover with vented microwave-safe plastic wrap. Cook on 100% power for 15 to 20 minutes; rearrange chicken after 10 minutes. Serve over rice.
Mix all the ingredients together; place in baking dish. Melt 1 stick margarine and add 1 cup crushed Ritz crackers. Place this mixture on top and bake at 325° to 350° for 35 to 40 minutes.
Mix sugar, oil and eggs. Beat well.	Alternate flour and milk. Mix	well. Add coconut and flavorings. Bake in greased and floured Bundt pan for approximately 1 hour at 325° to 350°.
Cream the butter and cheese. Add sugar; cream well. Add vanilla extract. Slowly add sifted flour; mix well. Fill cookie press half full. Form cookies on ungreased cookie sheets using the star plate. Hold press in semi-horizontal position and form wreaths by moving press in a circular motion. Gently push ends of dough together to form wreaths. Bake at 375° for 8 to 10 minutes. Yields 2 dozen.
Mix ingredients together until blended well. Roll into balls and bake 250° for 30 minutes.
Cook cabbage head 10 minutes or until tender. Drain and cool. Mix together other ingredients. Peel back all leaves until the center of cabbage is exposed (about the size of a grapefruit). Cut this portion away. Use half of filling to stuff center. Roll enough leaves up to cover. Use other half of filling and roll remaining leaves up. Put the cabbage head and remaining leaves that have been rolled up into a baking pan. Cover with spaghetti sauce. Add 1/2 cup of water around cabbage head. Cover and cook in the oven at 350° for 45 minutes to 1 hour.
Place layer of crackers in 9 x 13-inch pan. Combine 1 cup butter, sugar, milk and egg in saucepan. Cook, stirring constantly, until mixture comes to a boil. Add coconut, nuts and crumbs, stirring well; remove from heat. Pour crumb mixture over crackers. Refrigerate for at least 1 hour. Place layer of crackers over chilled mixture. Combine remaining butter and powdered sugar, blending well. Add small amount of cream until mixture is of spreading consistency. Top cracker layer with powdered sugar mixture.
Brown meat in butter. Add green pepper, onions and dressing. Simmer 5 minutes. Spoon onto bottom half of toasted rolls and serve with wine vinegar to sprinkle over top of meat.
Grease a 9 x 13-inch pan. Layer ingredients in the pan. Bake at 350° for 25 minutes. Cut into small bars.
Cook rice as directed on box. Add all ingredients except paprika and cheese. Mix thoroughly; pour into greased, shallow 3-quart baking dish. Sprinkle cheese and paprika over mixture. Bake at 350° until bubbly or around 30 to 40 minutes. It can be frozen; remove from freezer at least 4 hours before heating. Yields 12 servings.
Combine the brandy and vanilla in a fancy bottle with tight-fitting lid. Cover and let stand for 3 months, shaking weekly. After using about 3/4 cup of the extract, throw in a new bean and fill bottle up.
Steam clams. Drain. Remove from shells. Cut clams fine with kitchen shears. Cook potatoes until tender and yellowed. In the top of a double boiler, melt butter over hot water. Stir in flour until smooth. Add milk and cream in a steady stream, stirring to keep smooth. Cook 8 minutes, until hot and thick, stirring occasionally. Add potatoes, onion, salt, pepper, parsley and clams. Cook just long enough to heat through. Yields 1 quart.
Dump undrained pineapple into pan; spread evenly. Dump in pie filling and spread into even layer. Dump dry cake mix onto cherry layer; spread evenly. Sprinkle nuts over cake mix. Put butter over top. Bake at 350° in greased 13 x 9 x 2-inch pan for 48 to 53 minutes.
Stir together eggs, sugar, salt and nutmeg. Add milk, vanilla and cooked rice; mix well. Turn onto buttered casserole. Bake 45 minutes at 325°.
Spread cream cheese in glass pie plate. Spread chili over cream cheese. Spread chopped chilies over chili. Sprinkle shredded cheese over chilies. Microwave on Medium until hot and cheese is melted. Serve with nachos.
Cook broccoli; drain. Saute mushrooms and grated onion in butter for 5 minutes. Add flour, then milk, salt and pepper. Cook until thickened. Put broccoli in large baking dish; pour sauce over. Sprinkle with cheese and paprika. Bake at 350° for 20 minutes. Serves 6 to 7 and is great for making ahead.
Brown meat and onion. Mix together. Bake for 45 minutes at 400°.
Combine broth and vegetables in a large pot. Cover and cook over medium heat for 15 minutes or until veggies are tender. Melt butter in a Dutch oven over low heat. Remove from heat. Add flour, stirring constantly. Gradually stir in milk. Cook over medium heat, stirring constantly, until thick. Stir in vegetable mixture, soy sauce, cheese and chicken. Cook until cheese melts and mixture is heated.
Beat oleo, brown sugar, granulated sugar and oil for 2 minutes. Beat in buttermilk, vanilla and eggs. Add dry ingredients, stir in zucchini. Spread into 9 x 13-inch pan lightly greased. Sprinkle with chocolate pieces. Bake at 325° for 45 minutes.
Preheat oven to 375°. Combine cream cheese, sugar and vanilla until smooth. Set aside. Separate biscuits and flatten each on baking pan. Peel, core and slice apple. Chop apple in small pieces. Spread cream cheese mixture evenly over biscuits. Top with chopped apples. Sprinkle with chopped pecans. Drizzle caramel topping over pecans. Bake 15 minutes or until biscuits are browned.
Cook pasta and drain. Mix all ingredients together. Chill 3 to 4 hours before serving.
Boil sugar, water and Karo until it will spin a thread. Beat egg whites stiff while syrup is boiling (not too dry). Pour 1/2 of syrup over egg whites slowly, beating at 10 to 12 on mixer. Let other half of syrup cook until it bubbles real thick. Pour this over first part and cream until stiff and cool. Do not spread on cake until it has cooled or it will be sticky. If it gets too hard, add little hot water to it or sit pot in hot water. If weather is pretty, add cream of tartar; if not, do not add, then add vanilla.
Brown beef and sausage in frying pan. Add onion, pepper and celery. Simmer about 15 minutes. Bring water to a boil and add rice and soup mix. Let cool about 7 to 8 minutes. Combine all ingredients in a baking dish and bake at 350° for 20 to 30 minutes, covered.
Pour water over oatmeal and set aside to cool completely. Cream shortening and sugar. Add rest of ingredients. Add oatmeal. Bake at 350° for 30 to 35 minutes in a 9 x 13-inch pan.
Combine onion, celery and ham	in saucepan. Add water to cover. Simmer until tender. Whirl through blender. Melt margarine and add flour and milk together to make a thin white sauce. Add potato, onion, celery and ham. Mix white sauce, Worcestershire sauce and seasonings. Heat, but do not boil.
Mix pineapple juice, sugar, flour, egg and vinegar in pan. Cook until thick. Refrigerate overnight. Next day or 8 hours, mix together apples, nuts, Cool Whip, pineapple, marshmallows and pineapple juice; mix and refrigerate until ready to serve.
In bowl of food processor or blender, combine first five ingredients; process until smooth and creamy in texture, scraping sides of bowl occasionally. Add salt and pepper. Taste and add salt, pepper or lemon juice as needed. If too thick, add small amounts of lemon juice and olive oil. Transfer to a shallow bowl; sprinkle with paprika. Refrigerate until ready to serve. Eat as dip for pita bread.
Brown chops on both sides. Tear bread into pieces and add onion, water, butter, seasoning. Mix and place on top of each pork chop. Mix soup with 1/8 cup water and pour over all. Bake at 350° for 1 hour or until chops are tender.
Mix all ingredients until well blended. Pour into a 9-1/2 x 13 pan, bake at 350° for 40 minutes.
Beat together the cream cheese, powdered sugar, milk and peanut butter until creamy. Fold in Cool Whip. Pour into graham cracker crust. Garnish with chocolate chips or chopped nuts, if desired. Chill 6 hours.
Melt chocolate chips; add Eagle Brand milk and mix together, then remove from heat. Add vanilla and nuts. Mix well. Put wax paper on a cookie sheet. Pour mixture out and spread with a spoon across the cookie sheet (evenly). Refrigerate 3 to 4 hours. Cut and enjoy.
Stir as little as you can. Put on floured surface. Knead four times. Cook at 425°; do not brown.
Mix together and drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 2 1/2 dozen cookies. Add chocolate or butterscotch chips, if desired.
Spoon Cool Whip evenly into 6 dessert dishes. Make a depression in centers, spread up sides of dishes. Prepare pudding and milk as directed, let stand 5 minutes. Spoon into hole in Cool Whip. Swirl like a tornado. Refrigerate until serving time. Lip smackin' easy.
Mix all the ingredients with enough mayonnaise to transform lot into potato salad. Add salt and pepper to taste. Accept no substitutions. Must use Best Foods or Hellmann's mayonnaise for super results. Garnish with sprigs of parsley. Serves 20 polite company or 7 potato salad lovers.
Mix first 4 ingredients and 1 tube of crushed crackers; place in casserole. Mix 1 tube crackers with melted margarine; sprinkle on top and bake for 30 minutes at 350°.
Heat oven to 350°. Mix cracker crumbs, baking mix and granulated sugar. Stir in margarine until moistened. Press in the bottom of an ungreased 13 x 9 x 2-inch pan. Bake 9 minutes.
Cook and simmer. When serving, sprinkle grated cheese on top. Serve with Fritos.
In a large Dutch oven, cook sausage over medium heat until lightly browned (10 minutes). Remove from pan and drain all but 3 tablespoons fat from pan. Saute garlic and onion in sausage fat until transparent. Add sausage and cook 2-3 minutes, stirring constantly. Add tomatoes, breaking apart; add wine, broth, basil, oregano and fennel. Simmer, uncovered, for 45 minutes. Skim excess fat from top. Before serving add parsley, green pepper, zucchini and noodles. Simmer for 20 minutes, until noodles are tender. Add salt and pepper as desired. Serve with Parmesan cheese sprinkled on top. Serves 6-8.
Allow cookie dough to come to room temperature. Roll out to fit pizza pan (approximately 14-inch size). Bake according to directions on cookie carton. Cool. Spread Cool Whip on baked dough. Add fruit in pattern as desired. Fresh ones should be tossed in Fruit Fresh.
In a large pot combine onion and 2 tablespoons chicken broth until onions are tender. Shred carrot and zucchini. Add rice, rest of chicken broth, vegetables and seasonings. Bring to a rapid boil, stirring occasionally. Cover, reduce heat and cook for 20 minutes or until moisture is absorbed.
Mix corn meal and flour in large mixing bowl. Add sugar and egg; beat in mix. Pour in milk and warm water. Heat skillet or muffin pan slightly. Add cooking oil and margarine in warm skillet or muffin pan. Pour mixture into skillet or pan. Preheat oven to 425°. Cook cornbread in skillet for 20 to 25 minutes or muffins 15 to 20 minutes.
Preheat oven to 375° (190° C). Wash chicken breasts; pat dry with paper towels. Place chicken breast pieces between sheets of plastic wrap. Pound with the flat side of a meat mallet until thin and about doubled in size. Sprinkle seasoned salt over chicken. In a small bowl, combine butter, oregano and parsley. Spread 1/2 of butter mixture over 1 side of chicken breasts. Top each with a slice of cheese. Roll up each chicken breast tightly, tucking in ends to make each stuffed breast the same length as others.
Beat shortening and sugar until light and fluffy. Add eggs, milk and vanilla and beat well. Add flour and baking powder, beating until well combined. Pour 1/2 batter into greased 9 x 13-inch baking dish and cover with pie filling. Combine sugar, nuts and cinnamon and sprinkle 1/2 over pie filling. Top with remaining batter and then remaining nut mixture. Bake at 325° for 45 minutes.
Roll out dough; shape in pan and stick with a fork. Bake at 375° until golden brown.
Have everything at room temperature. Mix cheese and butter, then add flour. Make about a 2-inch roll and chill. Slice as thin as possible. Sprinkle pecans and bake 10 to 12 minutes in 350° oven or until edges are lightly browned.
In medium bowl, combine all marinade ingredients. Use to marinate 2 1/2 to 3 pounds of chicken pieces. Cook as desired, basting occasionally with marinade.
Mix well. Drop on cookie sheet and bake at 325° for 8 to 10 minutes. Don't overcook. Cookies may not look done. Other combinations may be added: chocolate chips, coconut, nuts, raisins, caramel chips, etc.
Soften butter and cheese to room temperature. Mix together with mayonnaise, salts and crabmeat. Spread on split muffins. Cut muffins into quarters. Place on cookie sheet and freeze. When frozen, remove from cookie sheet and store in plastic bag. Do not thaw when ready to serve. Place frozen on cookie sheet. Broil until bubbly and crisp.
Cook medium noodles. Cube cooked ham. For sauce, warm mushroom soup. Mix sour cream and finely minced fresh onion (3 to 5 tablespoons). Layer the noodles, ham and then sauce. On top, add chow mein noodles or slivered almonds. Bake in greased casserole for 30 minutes at 325°.
Mix water and vinegar and bring to a boiling point. Now mix the brown sugar and the dry mustard together and spread over the ham slice. Place ham in open baking pan and pour water and vinegar mixture around it. Do not cover ham with this mixture. Bake at 325° for 1 hour. This also gives you a delicious gravy for use over ham when serving. Serves 4.
In heavy pot, brown ground beef, onions, peppers and garlic. Drain excess fat. Add remaining ingredients except beans and corn meal. Cover and simmer for 30 to 45 minutes. Add beans and corn meal. Corn meal serves as a thickener and adds a special flavor. Stir until desired thickness. Add hot peppers or Tabasco for hot chili. Recipe can be doubled. Makes 10 to 12 servings.
Beat sour cream and cheese together; add hot potatoes and beat until smooth. Add chives, butter, salt and pepper. Pour into a well-greased 2-quart casserole; dot with additional butter and sprinkle with paprika. Bake at 350° for 25 minutes. Serves 8 to 10.
Sift together flour, salt, soda, baking powder and cinnamon. Beat eggs at high speed until light. Cream shortening 1 minute at high speed. Continue beating while adding sugar, then beat 1 minute longer to thoroughly mix. Add beaten eggs and mix 1 minute at medium speed to blend. Add the dry ingredients and beat 1 minute at medium speed. Stir in the rest of the dry ingredients and beat 1 minute. Stir in nuts and beat with spoon. Divide dough into 2 parts. Roll in wax paper and store in refrigerator 3 to 4 hours or overnight. Slice and bake on ungreased cookie sheet 12 minutes at 400°.