HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix beans and sauce in a microwave-safe bowl and heat 2 minutes on High, stirring every 30 seconds. Spread mixture into a shallow dish and cover with reserved sauce. Top with sour cream, cheese and vegetables. Chill for 1 hour. Serve with tortilla chips.
Break up sausage into small pieces. Allow to stand at room temperature until softened. Mix in cheese and Bisquick mix with hands. Thoroughly blend the mixture until it can be formed into a large ball. Pinch off small pieces and roll into little balls. Place on baking sheet and bake in preheated oven at 325° to 350° for about 20 minutes or until balls are puffed and golden brown. They should be baked on a rack one notch below the middle of oven. Serve with mustard or chili sauce. Recipe makes about 100.
Mix together flour, sugar, baking powder, salt and stir in cornmeal. Add eggs, milk and shortening. Beat until smooth. Do not overbeat. Pour into greased 9 x 9 x 12-inch pan. Bake at 425° for 20 to 25 minutes. Can double the recipe and pour into greased 9 x 13-inch pan and bake a little longer.
Cook broccoli and drain. Saute next three ingredients in medium pan. Over low heat, stir in soup until well mixed. Add cheese and heat until cheese is melted. Serve with raw vegetables or crackers.
Tip: Three 5 or 6 ounce cans of chopped clams in juice may be used instead of fresh clams.
Put flour, 1 1/2 Cups sugar, cocoa, soda and salt into an ungreased 13 X 9 X 2 inch metal baking pan. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil in one, vinegar in one and vanilla in the other. Pour cold coffee over all ingredients and stir with fork until well mixed. Do not beat. Combine remaining sugar and cinnamon, sprinkle over batter. Bake at 350 for 35-49 minutes.
Put ingredients in crock-pot on high until boiling and then reduce to low. When beans are ready, add chopped onion, tomato, fried bacon and cilantro.
Trim excess fat from each pork chop. Slowly brown chops in melted shortening, about 15 to 20 minutes; drain off excess fat. Combine salt, cumin, chili powder and pepper; sprinkle over chops. Add rice, onion and chopped green pepper. Pour tomatoes over top. Cover and cook over low heat 35 minutes, stirring occasionally. Add green pepper rings and cook 5 minutes longer or until rice and meat are tender. Serves 5.
Soften cream cheese. Finely chop green onions, stems included. Add curry, mustard and chutney. Refrigerate until firm (can freeze if you are in a hurry). Roll in chopped pecans when firm. Serve with Triscuits.
Preheat oven to 350°. Grease and lightly flour two 9 x 5 loaf pans. In a large mixing bowl, combine dry ingredients. Stir in nuts and set aside.
Cook macaroni and drain well. Grate 1/2 pound cheese into buttered casserole dish. Put in half the macaroni. Dot with butter. Add onion. Sprinkle with grated cheese (use half for each layer). Add another layer of macaroni, butter, onion, salt, pepper and cheese. Cover with bacon. Bake about 15 minutes at 350°.
Cream butter and sugar. Beat in egg and vanilla. Sift flour, baking powder and salt together. Stir into a cream mixture. Make about 5 dozen small cookies. Chill dough for 1 hour. Roll out cookies, place on lightly greased cookie sheet. Bake in 350° oven for 10 to 12 minutes.
Boil chicken until tender. Remove skin and bones. Set aside. Mix onion, celery and stuffing with this. Make layer in a baking pan, then a layer of chicken meat. Alternate layers until all meat and stuffing are used. Bring broth to a boil. Using at least 1 quart, pour over mixture. Bake 45 minutes in a 375° oven.
Mix all together and bake (uncovered) 45 minutes at 275°. Stir every 15 minutes.
Wash and skin chicken. Dilute lemon juice 50/50 with water. Cover chicken and let marinate for several hours in the refrigerator. (Add a dash of lime juice.) Take chicken from marinade and evenly salt, powder and apply crumbs. It's important to season around all sides of chicken.
Heat margarine, sour cream, cheese, onion, soup and ranch dressing mix. Blend well and pour over shredded potatoes. Pour 1/2 cup milk over potatoes. Top with 3/4 cup cornflakes mixed with 2 TBSP. margarine, if desired. Bake at 350° for 30 minutes. Can add bacon bits to casserole if desired.
Mix sugars, eggs, oil and butter together. Add dry ingredients. Refrigerate. Roll in balls and flatten with a glass or cut out shapes. Bake at 350° for 12 to 15 minutes.
Heat oven to 350°. Grease loaf pan, 9 x 5 x 3-inch. Measure flour, sugar, baking powder, soda, salt and peel into bowl. Cut in shortening. Add water to juice to measure 3/4 cup; mix in with cheese and egg. Stir in cranberries and nuts. Pour into pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Remove from pan; let loaf stand at least 8 hours. Makes 18 slices.
Preheat oven to 350°. Pour sugar and cornstarch in a bowl. Add eggs and beat. Add milk, salt, butter and flavoring. Mix well. Pour into unbaked pie shell. Bake until set firm.
Brown the hamburg and onions. Mix brown sugar, catsup, Worcestershire sauce, celery salt, paprika, mustard and vinegar water. Add to hamburg. Simmer a little. Add a little flour to thicken.
Butter 2 large cookie sheets. In heavy saucepan stir together sugar, salt, allspice, cinnamon, water and syrup. Cook over low heat, stirring constantly, until boiling. Continue cooking over medium heat, stirring occasionally, until it reaches 235° on a candy thermometer or until mixture forms a soft ball in water. Remove from heat; add vanilla and nuts, stir until mixture begins to thicken. Working quickly with a small metal spatula, drop each coated pecan half well apart onto cookie sheets. Cool completely. Store in airtight containers.
Combine sugar, salt and nutmeg and pour together in a large bowl. Add the eggs, slightly beaten, along with the vanilla and sour cream. Mix the dry ingredients well with the liquid ingredients and then add the rhubarb and fold together. Pour into 9-inch pie shell and bake at 425° for 15 to 20 minutes. Turn oven down to 350° and bake for an additional 30 to 40 minutes until it is set.
Dissolve gelatin in 1 cup boiling water. Add pineapple, bananas, nuts and undrained strawberries. Turn 1/2 of the mixture into 12 x 8 x 2-inch baking dish. Chill until firm. Spread sour cream over firm gelatin. Spoon remaining gelatin which has been kept at room temperature over the sour cream. Refrigerate.
Beat egg whites with a pinch of salt and cream of tartar until foamy. Add sugar gradually until stiff peaks hold. Fold in nuts and vanilla. Drop in mounds on brown paper covered cookie sheets, hollowing out the middles and building up the sides. (May be spread in greased 9-inch pie pan building up sides 1/2-inch above edge of pan.) Bake at 300° for 50 to 55 minutes. Cool and fill with Chocolate Cream.
Cream sugar and shortening. Add eggs and beat. Add milk, vanilla, flour and cocoa. Dissolve the soda in hot water and add to mixture. Beat and then drop by teaspoon on a greased cookie sheet. Bake at 400° for 4 to 6 minutes.
Combine first 5 ingredients in a small bowl. Dredge pork in flour mixture. Coat a large skillet with oil. Add pork and cook 4 to 5 minutes on each side, until browned. Transfer to platter and keep warm.
Roll sugar cookie dough on 14-inch pizza pan. Bake at 350° for 15 to 20 minutes (or until light brown). Let cool completely.
Preheat oven to 350°. Blend together cake mix, pie filling and eggs in large mixer bowl. Beat 2 minutes. Combine sugar and cinnamon. Spread half the batter in greased 13 x 9-inch pan. Sprinkle with cinnamon-sugar. Repeat with remaining batter and cinnamon-sugar. Bake 30 to 35 minutes until wooden pick inserted in center of cake comes out clean. Cool.
Combine cookie crumbs and melted oleo in a 9 x 13-inch pan, reserving a small amount for topping. Press evenly in bottom of pan. Layer ice cream, fudge sauce, Cool Whip and reserved crumbs over crust. Freeze until firm.
Mix ingredients together. Shape into balls. Roll in flaked coconut and place in sealed container in refrigerator for at least 4 hours. Makes 5 dozen.
Mix together all ingredients except the chocolate chips. Mix thoroughly. Fold in chocolate chips. Bake in a greased Bundt pan at 350° for 50 minutes. Cool 1/2 hour, then unmold and dust with powdered sugar.
Prepare cake mix according to directions on box. Pour half of mixture into a greased 9 x 13-inch pan. Bake at 350° for 20 minutes. Mix caramels, margarine and milk. Pour this over baked crust. Sprinkle chips and nuts on this. Pour the rest of the batter on top. Bake 20 minutes at 350° and then 10 minutes at 325°.
Mix together the graham cracker crumbs and 1 stick melted butter. Spread in bottom of oblong pan. Mix together well the powdered sugar, 2 sticks soft butter, eggs and vanilla. Beat for 20 minutes. Spread over cracker crumbs. Spread the pineapple (drained) over the filling. Slice the bananas in pineapple juice and lay over pineapple layer. Spread Cool Whip over the bananas. Top with 1 jar maraschino cherries and the nuts. Refrigerate for 2 hours before serving.
Cream all, mixing together. Pour in jelly roll pan. Bake 20 minutes at 325°.
Mix together and pour in boiler and cook slowly until mixture thickens. Stir constantly while cooking.
In saucepan, brown beef and onions. Pour off fat. Add soups, water, pepper, beans and carrots. Pour into 2-quart baking dish, spoon potatoes in diagonal lines across top of casserole. Sprinkle with shredded cheese. Bake at 325° for 30 minutes. Serves 6.
Combine shortening and sugars in a large bowl. Beat in vanilla and eggs. Sift remaining dry ingredients. Add to eggs and sugar/shortening mixture, blending well. Stir in 1/2 cup of candies. Save rest for decorating tops of cookies. Drop from teaspoon on ungreased cookie sheet. Decorate with candy. Bake in 375° oven 10 minutes or until golden brown. Cool completely. This recipe can be doubled. Store in airtight containers.
Spray large tube cake pan or large bowl with Pam. Melt marshmallows, margarine and oil. Combine all other ingredients in large bowl. Pour marshmallow mixture over and mix well. Spoon into pan or leave in large bowl. Let sit for ten to fifteen minutes to cool and mold. Invert container onto serving platter and slice.
Remove all unpopped kernels and place popped corn in a large roasting pan in oven. Keep warm in oven at 300°. Butter sides of a 2-quart saucepan. Combine sugar, water, corn syrup, vinegar and salt in buttered saucepan. Cook on stove top to a soft crack stage, stirring frequently (mixture should boil gently). Remove from heat and stir in vanilla. Pour mixture over warm popcorn. Stir gently until mixed. Butter hands and use a butter coated cup to shape into 3-inch balls. Let cool! Yields 13 to 15 (3-inch) balls.
Mix first 5 ingredients together and pour into unbaked pie crust. Bake at 375° for approximately 45 minutes or until top is browned.
Dissolve yeast in warm water. Add margarine and sugar and mix well. Beat in the egg and add to flour. Put in airtight container and refrigerate 4 hours. Grease muffin pan and spoon in rolls. Bake at 350° for 20 minutes.
Mix sugar and cinnamon. Mix lightly through sliced apples. Heap up in pastry lined pan. Dot with 1 1/2 tablespoons butter. Mix 1/2 cup butter, brown sugar and flour. Sprinkle on top of pie and bake until apples are tender.
Arrange chicken in microwavable 12 x 7 x 2-inch baking dish with the thickest part to the outside edge with skin side down (if pieces have skin on). Mix honey, chili sauce, soy sauce, ginger, salt and pepper. Pour over chicken. Cover with waxed paper and microwave on High (100%) for 10 minutes. Spoon sauce over chicken. Rotate dish 1/2 turn. Cover and microwave until thickest parts are done, 7 to 11 minutes longer. Remove chicken from pan and keep warm. Skin fat from sauce. Mix cornstarch and water. Stir into sauce and microwave uncovered on High (100%), stirring every minute until thickened, about 2 minutes. Pour over chicken.
Remove stems from mushrooms; reserve. Simmer mushroom caps and stems in boiling water for 2 minutes. Drain; invert caps on a paper towel. Cool. Chop enough stems to make 2/3 cup (save remainder for other use). Combine cheese and dry dressing mix; stir in nuts, chopped stems and crumbled bacon. Spoon into caps; place in a shallow baking pan. Sprinkle with paprika, if desired. Bake in a 425° oven for 6 to 8 minutes. Serve warm.
Cook macaroni, as directed on box. Drain fruit, reserving juice. Cook juice, eggs, sugar, salt and flour in saucepan until consistency of pudding. Pour over macaroni. Let stand in refrigerator overnight. Then add fruit, and fold in Cool Whip. Very Good!
Slice onions and cucumbers. Sprinkle with salt and let set for 1/2 to 1 hour. Liquid will form and then squeeze out liquid. Use pepper and vinegar to taste, usually 1/3 part vinegar to 1 part water, depending on strength of vinegar. Add water later if necessary.
Wash and scrub clams until clean, grit free. Place clams in shell on bottom of large steamer or canning pot. Pour in water. Add potatoes, onions, chicken breasts, carrots and corn in order given. Cover pot and bring to boil over high heat. Reduce heat but maintain the boil. Food steams and cooks in 1 hour. If sweet potato is tender, all is done. Put shrimp in during last 30 minutes. Watch to see that water does not cook out. To serve, place pot in middle of table. Place each ingredient on each plate and let clam lovers remove as many clams and liquid as they desire. Crust corn bread goes well with the clam bake.
Cook bacon and onion in medium skillet until bacon is crisp and onion is tender. Pour beans into 1 1/2-quart casserole. Stir in bacon and onion, syrup, catsup, mustard and pepper sauce until well mixed. Bake at 400° for 45 to 50 minutes or until beans are hot and bubbly.
Mix. Form into small round balls. Press with fork on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes.
Combine 2 teaspoons sugar, 1 cup warm water and dry yeast; let stand while mixing other ingredients. Combine 4 cups warm water, sugar, salt and vegetable oil. Add yeast mixture. Add flour and knead. Let rise. Knead again. Put in pans and let rise. Bake at 350° for 30 minutes
Cook sausage and drain. Mix eggs, milk, salt and dried mustard. Place sausage in bottom of a casserole dish and spread layer of bread cubes and shredded cheese on top. Pour egg mixture on top; cover. Place in refrigerator overnight. Cook at 350° for 45 minutes.
Mix all ingredients well. Bake for 15 to 20 minutes in 400° oven. Yields 1 dozen muffins.
Cook noodles; drain. Brown meat and onion in skillet. Combine all ingredients except cheese in a large bowl. Put mixture in casserole dish and bake, covered, for 1 hour at 350°. Uncover and sprinkle with cheese. Bake until cheese is melted. Yields 8 servings.
Mix all except pecans. Cover and chill overnight. Shape into a ball; roll in pecans.
Place all ingredients in a quart jar. Place lid on and shake 2 minutes. Keep refrigerated.
Cook potatoes until tender. Drain and return pan to low heat, shaking to dry potatoes in large bowl. Cream together the cheese and sour cream. Add hot potatoes, one at a time. Cream mixture and continue beating on high. On low speed, add scallions, celery, green pepper, parsley, 1/4 cup butter, garlic powder, salt and pepper. Spoon into a 3-quart baking dish. Sprinkle with paprika and dot with 2 tablespoons butter. Bake in a preheated 375° oven for 25 minutes or until top is golden. Serves 8 to 10.
Grease a 13x9 inch pan. Break tortillas into fourths. Boil chicken and debone. Mix Velveeta and half of grated cheese with 1 cup broth and soups. Heat until well blended. Add chicken. Layer tortillas and cheese mixture. End with cheese mixture on top. Sprinkle with remaining cheese. Bake at 350 degrees for 45 minutes.
Peel and separate orange from rind. Add boiling water to juice and pulp from orange and shortening. Put rind from orange through food chopper. Sift dry ingredients. Add rest of all ingredients. Pour into greased bread pan. Bake 1 hour at 325°.
Put butter into saucepan and add flour. Add 1 cup of milk or stock, stirring constantly to prevent lumping. When starch granulars are cooked, remove from fire and add Worcestershire sauce, pepper and grated onion juice. Separate eggs and add yolks to cream sauce. Stir. Flake salmon; add to sauce and egg yolk mixture. Beat egg whites; fold the salmon mixture into the egg whites. Turn into a buttered casserole. Bake at 350° for 35 minutes. Serves 6 to 8.
Combine all ingredients. Cook over medium heat, stirring constantly, until boiling. Serve warm. May be refrigerated and reheated. Yields 1 1/3 cups.
Mix pretzels and margarine. Press into 9 x 13-inch baking dish. Bake for 10 minutes at 350°. Cool.
Cream oleo and sugar; add egg and beat 1 minute. Mix flour, soda, salt, and spices; stir in raisins and pecans. Heat persimmon pulp to boiling; add all ingredients together, beating well. Bake in 2 greased and floured 8 inch pans at 375° for 25 to 30 minutes. (In a loaf pan, bake 45 to 60 minutes at 350°.) Cake keeps well frozen.
Sift dry ingredients together. Beat the shortening until creamy. Add sugar gradually. Add eggs and beat well. Add nuts. Add flour mixture alternately with bananas and milk a little at a time. Pour into greased loaf pan and bake in a moderate oven at 350° for 35 minutes or until done.
Heat oil in large skillet. Add meat and cook, breaking up with wooden spoon. Stir in tomatoes, tomato sauce, sauce mix and vegetable juice. Bring to boiling. Lower heat and simmer 10 minutes.
Melt oleo in 9 x 13-inch pan. Drain and layer vegetables. Mix soup and sour cream; pour over vegetables. Sprinkle cheese over soup. Cover with crushed crackers. Bake 30 to 40 minutes at 350°.
Combine egg and water and then add remaining ingredients. Bake for 1 hour at 250°. Stir first 1/2 hour. Use 1 1/2 to 2 pounds pecan halves.
Mix all ingredients in a large bowl and pour mix into tube pan. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350°. Blend mushroom soup and milk. Place rice into ungreased baking dish. Stir in 1/2 of soup and milk mixture, mushrooms and 1/2 of dry onion soup mix.
Mix all ingredients in a bowl. Microwave 5 to 6 minutes on High.
Mix all ingredients except pie shells, corn flakes and butter. Refrigerate overnight or several hours. Precook the pie shells for 10 minutes at 400 degrees. Fill pie shells with chicken mixture and bake 45 minutes at 350 degrees. Melt 4 tablespoons butter and saute cornflakes. Sprinkle this topping over two pies and bake 5 more minutes. I cut the amount of onion in half and reduce the amount of corn flake crumbs.
Cream shortening, sugar and eggs. Add bananas and vanilla. Add baking soda and flour. Bake at 325° for 60 minutes and check. If not done, bake approximately 15 minutes more.
Wash and cut okra. Fry okra until no longer stringy. Cook ground beef, onion, bell pepper and garlic. When meat is done, combine it with okra and add tomatoes. Cook on low fire about 1 hour or longer.
Mix all together and pour into greased casserole dish. Top with dry onions. Bake at 300° for 30 minutes.
Mix together. Add pineapple juice, pear juice and peach juice to desired thickness. Can add blueberries if you so desire.
Thinly slice 1 cucumber and arrange in bottom of lightly oiled 4-cup ring mold; set aside. Peel, seed and coarsely chop remaining cucumbers. With food processor or electric mixer, combine cream cheese, 1 cup chopped cucumber, sour cream, dill, lemon juice and soup mix until smooth. Stir in remaining chopped cucumber.
In large bowl, combine the first 7 ingredients. Add the cooked, drained pasta and toss. Then add 1 cup Italian dressing. Toss again thoroughly. Serve chilled.
Blend first 4 ingredients into smooth paste. Stir into 1 pint oysters. Simmer oyster mix over very low heat until edges begin to curl. Add to 1 quart of heated milk and heat over very low heat (do not let boil). Heavy cream added instead of part of the milk and some butter will add to the flavor. This can heat for several hours; even better the second day.
Fry bacon until crisp; set aside and crumble. Slice onions thin. Separate in rings and cook in bacon fat until tender. (Drain about half of the fat off first.) Stir in sugar, vinegar, mustard, garlic powder and salt. Simmer 20 minutes. Drain all beans, except pork and beans. Combine with onion mixture and bacon. Bake in a casserole or bean pot for 1 hour at 350°. This makes a lot but it freezes well.
Grease and flour lightly a 9 x 13-inch pan. Spread nuts and coconut in bottom of pan. Mix cake according to directions on package. Pour on top of nuts and coconut. Cream butter. Cream cheese and vanilla. Spread over the cake mixture. Bake approximately 45 to 50 minutes or until tested done in a preheated oven at 350°.
Boil the potatoes and let cool. Mix all ingredients together just until mixed. Add a small amount of milk, just enough to moisten. Cover with crushed corn flakes. Bake at 350° for 1 hour.
In greased baking dish, mix eggs, flour, sugar, baking powder, salt and pepper. Add corn and enough milk to make soupy. Dot with butter. Bake 1 to 1 1/2 hours at 350° or until thickened. Serves 8 to 10.
Cut squash to 1/4-inch circles. Layer a 2-quart microwave bowl with yellow squash, dash of garlic salt and pepper and a drizzle of olive oil. Toss on onion, tomato and peppers. Put a layer of zucchini and repeat previous seasonings. Make layers until all of the squash is in casserole. Cover and microwave 10 to 15 minutes.
Blend Jell-O and water and refrigerate until partially set. Add apricots and pineapple (optional). Refrigerate until jelled.
Mix all ingredients and pour into greased pan. Cover with brown sugar and cinnamon and dot with butter. Bake 25 minutes.
Heat oil in a 2-quart pan over medium heat. Add onion and carrot, cook and stir often, about 10 minutes. Stir in basil, sugar and pepper.
Drain artichokes thoroughly, pressing to remove excess liquid. In mixing bowl, mash artichokes. Stir in remaining ingredients except vegetable dippers. Cover and chill several hours. Sprinkle with paprika, if desired. Serve with assorted fresh raw vegetables. Makes 1 1/3 cups dip.
Mash sausage in frying pan. Put lid on and simmer for 5 minutes or until done. Pour off excess fat. Add ground beef and stir until done. Cut up cheese into mixture and stir until melted. Do not cook any longer. Serve on rice, potatoes or toast.
Beat eggs; add next 6 ingredients. Pour in ungreased 13 x 9-inch cake pan. Sprinkle on 1 package dry yellow cake mix; melt 3/4 cup oleo and drizzle over cake mix. Bake 30 minutes at 350°.
Mix Jell-O according to package. Partially harden. Mix in softened cream cheese and relish. Refrigerate until firm. Sprinkle with crushed nuts for topping.
Pour boiling water over 1 cup brown sugar in pan you bake pudding it. In a bowl, cream together the next 6 ingredients. Add the dates and pecans. Pour this batter on top of the sugar water (do not stir). Bake in slow oven, about 325°, for 1 1/2 hours. Serve with whipped cream.
Stir all together. Pour into a 9 x 13-inch pan. (Do not grease or flour pan.) Bake at 350° for 35 minutes. Cool cake.
Cream the sugar and Crisco, then add the eggs, spices, and salt. Gradually add the flour and soda, then add the milk and nuts. Let stand one hour. Fill your cookie sheet and bake the cookies at 375° for 5 to 8 minutes only. The cookies will appear not to be cooked done.
Cut and wash chicken and boil. Add chopped celery, green onions, onion bouillon cubes, salt, pepper and poultry seasoning when chicken is almost done. Boil until vegetables are tender. Remove skin and debone and chop chicken.
Preheat oven to 350°. Lightly butter baking sheets. Stir in flour, baking soda and salt. In separate bowl, stir in egg and vanilla, then add flour mixture. Stir in chocolate chips. Drop by 1/4 cup of dough onto sheets, leaving 3 inches between cookies. Bake for 15 to 18 minutes, or until browned.
Combine all ingredients in medium-large saucepan and cook on high for 3 to 5 minutes. Reduce to simmer and cook until rice is done, usually 20 to 30 minutes. With this rice, stirring in between cooking will keep vegetables distributed.
Sift together flour, soda, spices and salt. Combine molasses, shortening, butter and water in large bowl. Add dry ingredients to liquid and blend well. Cover and chill several hours or overnight.