HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans in water overnight. Drain off the soaking water and discard. Combine all the ingredients in the slow cooker. Cover and cook 8 to 9 hours. Remove bone. Cut meat into bite size pieces and return to soup and stir well.
Boil chicken until tender; cool and pick meat from bones. Reserve broth. Mix two soups and milk with chicken in bowl. Mix in different bowl the dressing, margarine and broth.
Prepare macaroni as label directs; drain and cut broccoli into spears. In covered 12-inch skillet over medium heat in 1-inch boiling water, cook broccoli 10 minutes or until tender. Drain. Preheat oven to 350°. In 2-quart saucepan over medium heat into hot butter, stir flour, salt, pepper and nutmeg until blended. Gradually stir in milk and cook, stirring constantly, until mixture boils and thickens slightly. Stir in lemon juice. In 12 x 8-inch baking pan, stir in macaroni and tuna. Arrange broccoli on top. Pour sauce over casserole. Bake 40 minutes or until hot.
Mix flour and sugar, adding milk slowly until well mixed. put into 9-inch pie shell (unbaked). Dot with butter. Bake at 375° for 35 minutes. Makes 1 pie.
Mix onion, garlic and spices in bowl. Add 2 to 3 teaspoons water to make a paste. Heat oil in frying pan. Add paste and cook 15 seconds, then add chicken. Turn chicken to get it covered with paste and cook until chicken is cooked through. Add boiling water and tomato paste. Cook about 15 minutes until sauce thickens a little. Serve over cooked rice.
In mixing bowl, combine all ingredients and mix with hands into loose balls about the size of a small walnut. Bake on greased cookie sheet at 350° for 15 to 20 minutes. Makes about 130 balls.
Using mixer, combine all ingredients slowly at first, then add enough milk to get a spreadable mix. Makes enough frosting for 2 (8-inch) cakes.
Cook onion in oil until transparent. Add ground beef and cook until brown. Add salt, pepper, mushrooms, tomato soup, milk and catsup. Pour into greased 2-quart shallow casserole.
Divide cheese into 4 parts and spread on middle of each breast. Roll breast around cheese. Dip roll in egg, then in bread crumbs. Place in baking dish, seam side down. Cover with melted butter. Bake 20 to 30 minutes, basting occasionally, at 350°. Garnish with fresh parsley.
Melt 2 sticks margarine with 3 1/2 Milky Way candy bars. Add 2 cups sugar. Add eggs beating one at a time. Add buttermilk alternating with flour, soda, vanilla and nuts. Mix all ingredients good and pour into two greased and floured nine inch cake pans. Bake for 30 to 45 minutes at 350° oven.
Toss apples with lemon juice and water in shallow bowl (2-quart baking dish). In large bowl, combine flour, oats, sugar, nutmeg and cinnamon. Mix to blend thoroughly with pastry blender; cut in softened butter, resemble coarse crumbs. Mix in nuts. Crumble over apples. (Don't pack.) Bake at 350° for 40 to 45 minutes. Brown lightly.
Cut up	chicken; put in 6 quart pot. Cover with water. Add whole, peeled onion, celery tops and salt to taste. Bring to boil; spoon residue from water. Remove chicken, debone, cut up and return to water. Add peeled and sliced carrot, sliced celery, chicken bouillon and Accent.
Cream butter and sugar. Blend in chocolate and vanilla. Add eggs, one at a time, beating well after each egg. Pour into cooled, baked pie shell. Chill 1 to 2 hours.
Preheat oven to 350°. Sprinkle both sides of pork chops with salt. Place in ungreased shallow baking pan. Top each chop with 1 onion slice, 1 lemon slice, 1 tablespoon of brown sugar and 1 tablespoon of ketchup. Cover and bake for 30 minutes. Uncover and bake 30 minutes longer, spooning sauce over chops occasionally until done.
Slice the celery. Chop the green pepper and onion. Drain all canned vegetables and combine. In a saucepan, mix the sugar, white vinegar, vegetable oil, water and salt. Heat until sugar dissolves. Cool and pour over vegetables. Chill.
Melt butter in 9 x 13 baking dish (glass is best). Arrange chilies in a layer over bottom of the dish, cover with cheese.
With butter in large pan, saute onion and celery until soft. Add soup, milk and cheese; stir and cook until cheese is melted. Add broccoli and rice; mix well. Pour into large casserole dish. Bake for about 20 to 25 minutes at 350°.
Combine pickles, sugar and Tabasco sauce in gallon jar. Store 3 days, periodically inverting jar.
Pour oil into mixing bowl. Sift dry ingredients together. Alternate dry ingredients and eggs, one at a time, until all are used up. Add nuts and carrots; mix well. Bake for 1 hour at 325°. Makes 2 or 3 layers. Frost.
Combine sugar, peanut butter and egg in bowl; mix well. Shape into 1-inch balls. Place on cookie sheet.
Line 9 x 13-inch pan with marshmallows. Pour cake batter over marshmallows. Mix Jell-O powder with strawberries, pour over top of batter. Bake at 350° for 35 to 40 minutes. (Strawberries go to bottom and marshmallows come to top!) Serve with Cool Whip.
Stir all ingredients together. Pour in greased casserole bowl. Top with dollops of sour cream. Bake at 350° for 1 hour or until brown on top.
Grease pan with butter. Sprinkle pecans and coconut in bottom of pan. Mix cake mix as on package. Pour over top of pecans and coconut. Melt the stick of margarine and cream cheese together. Stir in 1 box confectioners sugar. Pour over top of cake mix. Bake at 350° for 35 or 45 minutes.
Lightly grease pan. Lay 1 piece of dry beef on pan for each piece of chicken. Put 1 slice of cheese and 1/2 strip bacon on top of each piece of chicken. Pour soup and sour cream mixed over chicken. Bake 3 to 5 hours at 250° or 3 hours at 275°.
Cream applesauce and brown sugar. Combine flour, soda, salt and oats; stir into creamed mixture. Press half of mixture into a lightly greased 13 x 9 x 2-inch baking pan. Spread jam on crust and spread remaining mixture on top. Bake at 350° for 20 to 25 minutes.
Mix all ingredients except olives. Take 1 tablespoon of dough and mold around an olive. Bake 10 to 15 minutes at 400°. This is a good hors d'oeuvre for a party.
Boil chicken until tender; debone and cut into bite size pieces. Boil spaghetti in leftover chicken broth and drain. Mix all ingredients in a deep dish casserole dish. Cover; bake at 350° for 30 minutes.
Soften cream cheese. Chop olives. Mix all ingredients together and form ball. Sprinkle on parsley flakes.
Mix in bowl in order given and pour into unbaked 9-inch pie shell. Bake at 350° for 30 minutes. Makes its own top.
Blend shortening and sugar; add eggs and vanilla. Mix well. Add dry ingredients, nuts and pineapple. Drop by teaspoons on greased cookie sheet. Bake at 365° for 15 minutes or when cookie springs back when pressed with fingers.
Saute onion and pepper in a little olive oil. Add the tomatoes, herbs and salt and pepper to taste. Simmer, uncovered, for 15 minutes.
Mix grated cheese and margarine. Add flour and work together well with hands. Add cereal and mix. Shape into small balls and place on an ungreased baking sheet. Flatten each with a fork. Bake at 350° for 12 to 15 minutes.
In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water. Stir. Pour in a 13 x 9 x 2-inch dish. Refrigerate until set, about 1 hour. In a bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in marshmallows until melted. Cool for 20 minutes. In a small mixing bowl, beat cream cheese and mayonnaise until smooth. Gradually beat in lemon gelatin. Stir in pineapple. Carefully spoon over the lime layer. Chill until set. Dissolve cherry gelatin in 2 cups boiling water. Add the remaining cold water; stir. Spoon over the lemon layer. Refrigerate overnight. Cut into squares. May serve on lettuce leaves. Makes 12 to 15 servings.
Fix as directed on box. Put in three 9-inch cake pans. Cook at 350° until light brown.
Brush meat with melted butter or margarine. Place meat on rack in small roasting pan and roast in oven 25 to 30 minutes for rare, 35 to 40 minutes for medium. Sprinkle with salt and pepper. Place meat on carving board, let rest for 1 minute before carving. Discard all but 1 teaspoon of drippings from pan. Place pan over low heat. Add bouillon, stirring up brown bits. Simmer 2 to 3 minutes. Place in gravy boat. Carve meat across grain. Serve with gravy. Serves 2. Good with baked potato and marinated broccoli.
Butter sides of heavy 2-quart saucepan. Combine sugar, milk, salt and corn syrup. Heat over medium heat, stirring constantly until sugar dissolves and chocolate melts to boiling. Then cook to soft ball stage (234°), stirring only if necessary. Immediately remove from heat. Add butter and cool to lukewarm (110°) without stirring. Add vanilla. Beat until fudge thickens and starts to lose its gloss; spread in buttered shallow pan.
Mix all ingredients together (except the chocolate and nuts). Spread onto a greased cookie sheet. Bake 350° for 25 minutes. While still hot, place chocolate bars on top to melt. When melted, sprinkle nuts over. Let cool and slice into bars.
Combine cereal, sugar, salt, margarine and boiling water, then cool. Dissolve yeast in warm water; let sit until it foams. Combine yeast mixture with cereal mixture, egg and flour. Mix until stiff dough has formed. Knead 8 to 10 minutes until smooth and elastic. Grease bowl. Put dough in bowl; set in warm place. Let rise until double, about 1 1/2 hours. Punch down; form small balls. Place on greased cookie sheet close together. Brush with butter. Let rise 1 hour, covered. Bake for 20 to 25 minutes at 375°.
Mix first 5 ingredients, then mix 1/2 of each grated cheese with cream cheese mixture and top with remaining grated cheese. Bake at 350° for 20 minutes in baking dish. Serve with chips.
Combine sugar, cocoa, margarine and milk in medium glass bowl. Microwave at High power for 2 to 3 minutes or until margarine is melted. Stir until smooth. Stir in vanilla and nuts. Spread into a buttered 8-inch square pan. Refrigerate until set. Cut in 1-inch squares. Perfect every time! And so easy!
Skin chicken breast. Heat oven to 400°. Grease 15 x 10-inch baking pan. Dip chicken in butter and coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender. Makes 6 servings.
Have cheese and margarine at room temperature. Mix together well. Add flour and mix. Add Rice Krispies and mix easily so that you don't mash all of them. Roll into small balls. Flatten with a fork. Bake on ungreased cookie sheet until golden brown, about 15 minutes at 350°.
Pour boiling water over oatmeal and cool. Cream shortening and sugars. Beat in eggs and stir into cooled oatmeal. Sift dry ingredients together and add to batter. Stir in nuts (optional). Pour into greased and floured 9 x 7 x 2-inch pan. Bake at 350° for 30 to 35 minutes.
Dissolve package of jello with 1 cup hot water. Divide mixture in half. Use 1/2 of mixture and add 3 tablespoons cold water. (Save other 1/2 cup of jello.) Pour mixture with cold water in a 9 x 13-inch pan (or whatever size you want). Let this set until firm. When firm, take remaining 1/2 cup of jello and add 1/3 cup sour cream and mix well. Then pour over plain layer and let set well. Repeat this process until you have achieved thickness you desire.
Preheat oven to 325°. Grease a 9 x 5 x 3-inch loaf pan. Set aside. In medium bowl, combine flour, baking soda and salt; set aside. In large bowl, beat margarine and sugar until light and fluffy. Beat in eggs and vanilla. Alternately add flour mixture with milk just until blended, beginning and ending with flour mixture. Stir in bananas and nuts. Spoon batter into prepared pan. Bake 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan and cool completely. Makes 1 loaf.
Cube squash, dice onion. Steam squash and onion until just crisp-tender. Break up pieces with a fork. Do not stir. Fold in melted butter and sour cream. Add 2/3 crumbs and flavor packet from Stove Top stuffing. Pour into a buttered casserole. Top with rest of crumbs. Bake at 350° for about 30 minutes.
Stir-fry red and green peppers until crisp-tender. Stir in cheese until melted. Add hominy and beans. Cook until heated through. Stir in sour cream. Cook about 5 minutes. In large kettle, cook pasta 5 to 7 minutes until tender. Drain and transfer to a large platter. Top with cheese mixture. Toss and serve at once. Yields 4 main dish servings.
Melt margarine or butter and add onions. Saute until onions are transparent. Chop broccoli and add along with chicken broth. Cook until the broccoli is tender, about 45 minutes. Cook slowly. Then add milk and let heat, before adding approximately 3/4 pound Velveeta cheese. Stir while the cheese melts. It's done...but better if soup sits for awhile. No salt.
Spray a 2-quart oblong dish with vegetable cooking spray. Arrange chicken, bone side down, in dish. Sprinkle with garlic powder and pepper. Bake at 375° for 30 minutes. Combine soup and water; spoon over chicken. Bake for 30 minutes, or until chicken is no longer pink and juices run clear. Serve with pasta. Makes 4 servings.
Heat oil in frypan; saute tomatoes, onions and garlic about 5 minutes, stirring constantly. Season with salt, pepper and oregano. Cover; simmer tomatoes in their own juices about 20 minutes. Strain through sieve; return puree to frypan. Cook until liquid is reduced to two-thirds; stir frequently. Set aside.
In a large bowl, marinate chicken with first three ingredients for at least 1 hour. In a smaller bowl, prepare batter with eggs, cornstarch and baking powder. Heat oil in large skillet. Dip chicken in batter and fry until golden brown. Remove and cool before slicing into 1 1/2-inch strips. In a saucepan, heat chicken broth, cornstarch, salt and lemon juice. Stir until mixture thickens. Pour sauce over chicken and garnish with lemon slices.
Mix all ingredients. Spoon into a 9 x 13-inch baking dish. Bake at 350° for 45 minutes.
Mix all ingredients together and pour into unbaked pie shell. Bake at 325° for 35 to 40 minutes. Filling will set more while cooling.
Prepare ahead 24 hours. Cool and grate the skinned potatoes. Saute the onions in 1/3 cup butter. Add celery soup, grated cheese and sour cream. Mix all ingredients well. Place in greased large casserole baking dish. Top with sprinkled crushed cornflakes and dot with butter. Bake at 350° for 1 hour.
Mix dry ingredients and make a hole in center. Pour in rest of ingredients and mix until smooth. Bake in 3 loaf pans (well-greased) for 1 hour at 350°. Chopped pecans may be added to batter.
Cook potatoes and mash, adding milk and butter as needed. Cook and drain lasagna noodles. Add cheese to potatoes and beat with mixer. Saute onions in butter until tender. Add 1/3 of the butter and onion mixture to potatoes. Add salt to taste. Butter a 9 x 13-inch pan. Layer with 1/2 of the noodles, then 1/2 of the potatoes. Repeat, ending with noodles. Pour the remaining butter and onions over top of noodles. Cover with foil and bake at 350° for 45 minutes.
In a medium bowl, combine corn, rice, pepper, olive and onion. Combine oil, vinegar, soy sauce and parsley. Pour over corn mixture. Cover and chill. (Can use dressing you buy from store.)
Combine all ingredients and mix well. Chill before serving. Makes 8 to 10 servings.
Preheat oven to 450°. Thoroughly rinse wild rice. Put into 9 x 13-inch pan. Dissolve chicken bouillon in boiling water and pour over rice. Cover pan tightly, put into oven and turn off. Leave overnight. Drain off any liquid left. Add remaining ingredients and chill. Serve on lettuce. Serves 8.
Sift dry ingredients and add shortening. Add water and make down. Don't mix too much.
Saute onion, celery and celery tops in butter. Cook sausage in separate skillet. Add salt, pepper and thyme to bread crumbs. Add crumb mixture to skillet with vegetables. Drain sausage. Add sausage to vegetable mixture. Add more melted butter if needed. Taste for seasoning. Add pecans. Makes enough for 10 pound bird.
Beat butter until creamy. Gradually add sugar; beat until fluffy. Add egg; beat until light and fluffy. Blend in vanilla. Gradually add flour to creamed mixture; blend well. Stir in oats. Chill dough. Roll out to 1/8-inch thickness on board or canvas which has been lightly coated with xxx sugar. Cut into desired shapes with floured cookie cutters. Place on buttered cookie sheets. Bake in preheated moderate oven (350°) 8 to 10 minutes. Remove from cookie sheet immediately with metal spatula; cool on wire racks. Decorate with xxx frosting and red and green candied cherries.
Brown hamburger and chopped onion; drain grease. In roasting pan, mix all other ingredients well. Place Tater Tots on top. Bake for 1 hour at 375° without cover. Great as a passing dish at functions or you can use 1/2 ingredients for the family.
Place rice in 12-cup casserole and sprinkle in sugar. Mix in milk and lemon rind. Cover and microwave 18 minutes at Medium-high, stirring twice. Add raisins, cream, fruit and cinnamon; mix well. Continue microwaving 19 minutes, covered, stirring occasionally. Add egg, mix well and finish microwaving 2 minutes at low, uncovered. Serve plain or drizzled with maple syrup.
Prepare cake according to directions, making two 8-inch layers. Split both layers (when cool) horizontally. Blend together the sugar, sour cream and coconut; chill. Spread all but 1 cup of the sour cream mixture between the four layers. Blend the remaining sour cream with whipped cream and spread on top and sides of cake. Seal in an airtight container and refrigerate for 3 days before serving. Keep refrigerated after cutting.
Pan-fry burger with sauces added. Lay out biscuits on baking sheet. Scoop burger over top. Cook for approximately 12 minutes, then lay a slice of cheese over each one and bake 1 to 2 minutes longer.
Combine 8 cups water with 4 cups sugar in saucepan. Boil for 15 minutes and cool. Add other ingredients, except ginger ale. Mix thoroughly and freeze. Remove from freezer 4 hours before serving time. Add ginger ale at serving time.
Put sugar, butter, milk and peanut butter in saucepan and boil 1 minute. After it starts to boil, remove from stove and add vanilla. Add oats. Stir until all the oats are colored.
Cream butter and 1/3 cup sugar until light and fluffy; blend in 1 egg. Add flour, mixing well. Spread dough on bottom and 2 inches on sides of 9-inch spring form pan. (I use a pie pan.) Bake at 400 degrees for 5 minutes. Remove from oven. Lower oven temperature to 350 degrees.
Sprinkle Parmesan cheese into the hearts. Mix together and heat in microwave until cheese is melted. Serve with crackers or any chips.
Sift flour, salt and baking powder; cut in shortening until the size of peas. Add sugar; cut again. Add eggs that are slightly beaten. Blend all ingredients thoroughly. Place on an ungreased cookie sheet with a rim, 3/4 of the ingredients. Cover with applesauce. Add remaining ingredients on top. Sprinkle with cinnamon. Add dots of butter. Bake at 350° for 1/2 hour or until brown.
Water should be warm (not hot) to dissolve and activate the yeast. Add yeast, sugar and salt; mix well. Add 5 cups flour and mix well. Add remaining flour; mix well and add the oil. Knead slightly. Cover with a towel; let rise (in a warm, draftless place) to double its size. Knead or punch down, shape into rolls or loaves and let rise again. Bake at 400° for 1/2 hour for rolls and approximately 45 minutes for loaves.
Combine all ingredients and shape into a ball. Roll in 1/4 cup finely chopped pecans. Refrigerate.
Cook until thick over low heat. Bake crust, then pour in filling. Cover meringue, using 3 egg whites. Bake until brown.
Preheat oven to 350°. Grease and flour two 9-inch cake pans or one 9 x 13-inch pan. Mix flour, cocoa, baking powder, baking soda and salt. Set aside. In large bowl, cream shortening, sugar, cinnamon and nutmeg until light. Add eggs and mix well. Stir in zucchini and vanilla; mix well. Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Beat until blended after each addition. Pour batter into pans and bake for 30 minutes or until cake tests done. Let stand for at least 5 minutes before removing from pans.
Pour milk over okra. Mix flour, corn meal, salt and pepper. Put flour mixture in bag or bowl with cover. Put small amount of okra in at a time and shake to coat. Deep fry and drain.
Mix sugars and margarine. Add eggs, vanilla and honey. Blend in flour, oatmeal and salt and soda. Stir in coconut and chips. Bake at 325° on greased cookie sheet.
Mix well; chill and serve. Recipe can be cut in half or doubled! Super quick and good!
Mix all ingredients except brown sugar, walnuts and Eagle Brand milk. Pour into greased and floured 9 x 13-inch pan. Sprinkle with brown sugar and chopped nuts (mixed together). Bake at 350° for 35 to 40 minutes. While warm, poke holes with a fork. Pour on one can Eagle Brand milk. Let cool.
Scald, cream and cool. Add yeast and sugar. Let stand 10 minutes. Cut butter into flour as for pie crust. Add salt, yeast mixture and egg yolks to flour mixture. Stir and beat to form smooth soft dough. Cover tightly and let rise in warm place for 1 hour. Turn out onto a lightly floured board and roll to 1/4-inch thickness. Cut with round 1 1/2-inch biscuit cutter. Place on ungreased cookie sheet. Make indentations in center and fill with fruits. Let rise 15 minutes. Bake in 400° oven for 15 to 20 minutes until lightly brown. Remove from cookie sheet to cooling rack. Dust with powdered sugar.
With electric mixer, beat together cake mix, butter and 1 egg. Mixture will be thick. Press into 13 x 9-inch pan sprayed with Pam vegetable spray.
Cook chicken covered in water for about 20 minutes or until done. Cut into bite-size pieces. Combine the soups, spices, broth, tomatoes with green chilies and the onions. Grease a 3-quart casserole and line it with Doritos. Arrange the chicken on Doritos. Sprinkle with 1 cup of the cheese, then pour the soup mixture on and top with rest of the cheese. Bake at 350° for 45 minutes. Serves 6.
Place apples and water in 2 to 2 1/2 cup shallow baking dish. Combine dry ingredients. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 350° for 20 to 25 minutes or until apples are tender.
Slice turkey across the grain in 1 inch strips, about 1/4 inch thick. (Meat will cut easier if partially frozen.) Take all your fixins' and mix'em up. Pour'em over the turkey slices. Make sure all your turkey gets a fair amount on it. Place turkey on trays in single layer in dehydrator and dry overnight. When the rooster crows, your turkey will be jerky.
Dip chicken in eggs, then bread crumbs. Mix some butter, chives and garlic together (however you like to taste). Take 1 tablespoon of mixture and put on chicken. Roll chicken up and place a toothpick in it to hold. Cook at 350° for 35 minutes or until crispy brown on a cookie sheet.
Melt butter. Add sugar and allow to come to a boil. Boil 3 minutes. Add cut almonds and cook until nuts are a light brown in color. Pour into pan. Pour melted chocolate over surface and cover with finely ground walnuts.
Mix all ingredients (except 1 cup nuts) in bowl. Shape with hands into a ball and refrigerate overnight. Then roll ball in the other cup of nuts. Serve with your favorite crackers.
Cook sugar, syrup, salt and water together until a small amount forms a soft ball in water (soft ball on candy thermometer). Take out 1/2 cup of mixture and pour slowly over beaten egg whites (they should have been beaten until stiff); continue beating slowly while remaining syrup cooks to hard ball stage on candy thermometer. Beat rapidly while pouring remaining syrup over egg white mixture. When it begins to thicken, add nuts and vanilla and beat by hand until candy holds shape when dropped by spoon. Drop on waxed paper.
Combine all except 7Up. Freeze. Refrigerate for 24 hours, set our until slushy when ready to serve. Pour 7Up over it. Makes about 40 cups.
Preheat oven to 375. Mix all ingredients except cheese together, place ingredients in ungreased baking dish cover with foil and bake for 1 hour and 15 minutes. Remove foil spread cheese on top and cook another 20 minutes or until top is golden brown.
Cook noodles as directed; add soup, milk and chicken. Bake until bubbly in buttered casserole dish. Serves 5.