HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse beans. Place in large Dutch oven with the ham bone and water. Bring to boiling. Reduce heat and simmer, covered, until beans are tender 3 to 3 1/2 hours. Remove ham bone and meat. Cool meat until it can be handled. Coarsely chop meat and return to soup, along with the remaining ingredients. Discard the bone. Simmer 30 minutes more or until vegetables are tender, stirring occasionally. Makes about 3 1/2 quarts.
Melt chocolate chips with peanut butter. Add marshmallows and nuts. Put in a greased, 9-inch pan. Refrigerate!
Mix together, then make patties and put into frying pan. Use small amount of oil in pan. Cook until brown on both sides, using medium heat.
Melt butter in a deep dish in oven. Mix sugar, flour and milk until smooth. Pour over melted butter. Add fruit and juice over batter. Sprinkle sugar over top. Bake at 350° for 45 minutes.
Prepare and bake Kroger white cake mix according to package directions, using a 13 x 9 x 2-inch pan. While cake is baking, blend together cream of coconut and sweetened condensed milk. While cake is still hot, poke holes throughout cake with fork. Pour liquid mixture over cake. Cool completely. Top with whipped topping and sprinkle with coconut.
Combine chili, 1/4 cup tomato sauce, onion and hot sauce. Place a frankfurter in center of each tortilla. Top with 2 tablespoons chili mixture. Roll up and place seam side down in lightly greased 11 x 7 x 1 1/2-inch baking dish. Repeat procedure with remaining tortillas; set aside. Combine remaining chili mixture and tomato sauce; pour over tortillas. Sprinkle with chilies. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with cheese. Bake 5 additional minutes. Yields 10 servings.
In Dutch oven, add meat, soup, dry soup mix, wine and mushrooms. Cover and bake at 350° for 3 or 4 hours. Cook noodles and drain. Pour beef mixture over noodles. Serves 6 to 8. So easy and so good!
Let raisins stand in hot coffee and cinnamon a while. Cream together shortening, sugar, eggs, flour, soda, baking powder and salt; add raisin mixture. Bake at 350° until done. While hot, frost with 1 1/2 cups powdered sugar and hot coffee, enough for spreading consistency. Spread on hot bars.
Mix pretzels, butter, 3 tablespoons sugar and cinnamon. Spread in 13 x 9-inch pan. Bake 15 minutes in 350° oven. Cool.
Cut beef into small pieces; brown in margarine. Add salt and black pepper. Chop bell peppers and onions and add to beef. Add bean sprouts. Mix water with brown gravy and sugar and add to mixture. Cook slowly for 25 minutes. Serve over rice.
Heat butter in large saucepan. Saute onion and apples for 3 or 4 minutes. Add water, vinegar and seasonings. Bring to a boil and add cabbage. Cover and simmer for 45 minutes or until tender. Use a slotted spoon to serve.
Combine butter, milk, sugar and salt in saucepan. Cook over medium heat, stirring occasionally. Bring to a full boil, cooking 4 to 5 minutes. Stir constantly. Remove from heat. Stir in marshmallows, peanut butter chips and vanilla. Stir vigorously for 1 minute. Pour into 8-inch square buttered pan. Cool. Melt chocolate chips; spread over fudge. Chill before serving.
Soften cream cheese at room temperature. Blend with Marshmallow Fluff and beat until smooth and fluffy.
Mix the eggs, mustard and milk; whip in a bowl. Add salt and pepper. Layer bread, sausage and cheese twice. Pour mixture over layers in casserole dish. (May need more egg and milk mixture, depending on dish size.) Needs to sit in refrigerator for 6 to 8 hours.
Dissolve yeast in 1/2 cup warm water. Mix all together. Fill muffin pans 1/2 full of batter. Bake at 400°. The batter will keep a few days.
Sift dry ingredients; add shortening and mix lightly with fork. Add egg yolk to milk; add to dry mixture to make soft dough. Roll half the dough 1/4-inch thick; cut into quarters. Fit each into muffin pan. Fill with fruit; sweeten to taste. Pinch edges together on top. Repeat with remaining dough. Bake in hot oven at 425° for 15 minutes; reduce heat to 375° and bake 15 minutes longer. Apples, peaches, strawberries or rhubarb may be used. Makes 8 dumplings.
Mix pudding according to directions on box. Fold in drained pineapple. Put a layer of broken crackers in bottom of dish. Put pudding mixture on crackers and continue this until pudding is used up. Make crackers last layer and then put Cool Whip on top. Refrigerate until ready to use.
Heat oven to 350°. Grease 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray. Drain canned sweet potatoes, reserving 3 tablespoons syrup. Mash potatoes in bowl, combining with reserved syrup.
Place turnips in a large saucepan. Cover with water and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until tender. Drain and set aside. Melt 2 tablespoons margarine in medium pan. Stir in milk; add 1 cup bread crumbs, cheese, salt and pepper. Cook over low heat, stirring until thickens. Stir in turnips. Spoon mixture into lightly greased pan. Combine 1/2 cup bread crumbs and 1 tablespoon melted margarine. Sprinkle over casserole. Bake, uncovered, at 350° for 20 minutes.
Blend well sugar, shortening and 3 eggs. Sift together flour, baking powder, baking soda and salt in a separate bowl. Next add buttermilk and flour mixture to the blended mixture of sugar, shortening and eggs. Stir well. Stir in vanilla.
In large bowl, mix all ingredients well except potato chips. Pour into oblong pan. Place potato chips on top. Bake at 350° for 50 minutes.
Melt butter in skillet on low heat. Add macaroni; stir to coat thoroughly with fat. Add tomato juice and bring to a rapid boil. Stir in ground beef or cooked beef and onion. Add salt and pepper. Cover and reduce heat to 250°. Cook 15 to 20 minutes. Remove cover and sprinkle cubed cheese over top. Remove from heat. Cover and let cheese melt. A tossed salad or fruit salad will complete the meal.
Cook sprouts according to pkg. directions. Drain and cut sprouts in half. Set aside. Saute onion in butter until tender. Add brown sugar, flour, salt, dry mustard and pepper. Mix well. Add milk; cook and stir until thick and bubbly. Gradually add 1/2 cup mixture to sauce pan. Add brussel sprouts and stir gently. Heat through but DO NOT BOIL.
Mix ingredients together in deep casserole. Place bacon slices on top. Bake uncovered for about 1 1/2 hours or until bacon is crisp at 325°.
In 5-quart pan, crumble meat into small pieces and brown. Add onions and cook until tender. Stir in salt, pepper, mint, chili powder, cumin, sweetener, basil and parsley. Add canned beans and stewed tomatoes including liquid. Cook on high heat 20 to 30 minutes stirring frequently. Reduce heat and simmer 1 hour or until beans are tender and sauce thickens. Use mild to hot chili powder according to personal taste. This chili is even better the second day (flavors are stronger)!
Rinse rice in warm water and drain. Add to meat, butter and spices; mix well. Core cabbage and boil in large pan until leaves easily separate. Lay 3 to 4 leaves on bottom of 2-quart saucepan. Reserve a few to lay on top after leaves are rolled.
Brown sausage in a large skillet about 5 minutes. Add other ingredients except rice. Cook over medium-low heat until vegetables are very soft and lightly browned. Add cooked rice and stir well. Place in a covered casserole and bake 20 to 30 minutes at 350°.
Beat cream cheese until fluffy. Add milk slowly, then add lemon juice and vanilla. Mix well. Pour into pie crust. Chill 3 hours. Then top with cherries and serve.
Brown meat and onions, drain. Add taco sauce and cook for about 5 minutes. Beat eggs, milk and flour real good then add cheese to mixture and stir. Layer in a casserole dish, green chilies, sausage mixture, then egg mixture. Bake at 350 for 45 minutes. Let stand about 10 minutes before serving.
Drain pineapple, pears and mandarin orange sections. (Use liquids with orange juice for breakfast another day.) Place drained fruits, grapes and marshmallows in a large bowl. In a small bowl, with mixer at medium speed, beat cream until soft peaks form. With rubber spatula, gently fold in mayonnaise and nutmeg until well mixed. Thoroughly fold mayonnaise mixture into fruit. Cover and refrigerate. Makes 6 salads or dessert servings.
Dissolve the Kool-Aid and sugar in the pineapple and lemon juice. Add water. Serves approximately 20.
Mix everything together, put in a bread pan and bake at 350° for 1 hour.
In large skillet, saute green pepper and onion in melted butter or margarine until soft. Add cabbage, tomatoes and seasoning and mix well. Cover and cook over medium heat about 20 to 30 minutes or until cabbage is as done as you want it.
Mix cheese until soft and smooth. Stir in everything. Shape into ball and roll in pecans and parsley flakes.
Slice the kielbasi. Brown in skillet. Make sauce of crushed pineapple, chili sauce and brown sugar. Put in a large baking dish and cover. Bake at 350° for 1 hour.
Preheat oven to 450°. Place milk in small saucepan and scald. Add 1/4 cup sugar, stirring until dissolved. In medium bowl, measure egg substitute. Gradually stir in milk mixture. Add vanilla.
Place fish on a large double sheet of heavy foil. Sprinkle basil, rosemary and parsley over fish. Add butter dotted evenly over fish. Season with lemon juice, salt and pepper. Seal foil tightly to retain juices. Bake at 375° for 25 to 30 minutes. Fish is done when flakes easily with a fork. Garnish with additional fresh herbs, if desired. Serves 4 to 6.
Mix chicken, vegetables, soup and water; pour into a pie plate. Spread biscuits over top and bake at 350° for 8 minutes or until biscuits are lightly brown.
Combine carrots, celery, onion, butter, water and sugar in a 1-quart micro-safe casserole dish with cover. Season to taste with salt and pepper. Microwave on High, covered, 5 to 6 minutes, or until vegetables are tender-crisp. Sprinkle flour evenly over vegetables, mixing rapidly with fork until no flour traces remain. Stir in half and half; microwave on High, uncovered, 2 minutes, stirring once, until sauce is thickened and creamy. Stir in cheese; let stand, covered, for 2 minutes.
Fry the onion in a heavy skillet with the Crisco. Add hamburger and brown thoroughly. Combine all ingredients in a 3-quart casserole. Top with cheese and bake at 350° for 30 minutes.
Preheat oven to 350°. Lightly grease a 9 x 5 x 3-inch loaf pan. Using a large bowl and electric mixer, cream together butter and sugar. Beat in eggs, one at a time. Using a large sifter, combine cake flour, baking powder and salt. Sift into butter mixture. Add milk and beat at low speed until just combined, scraping sides of bowl frequently. Fold nuts, lime juice and lime rind into batter.
Mix all ingredients except cinnamon. Pour into oiled 9 x 9-inch or 10 x 15-inch pan (depends on size of apples). Sprinkle cinnamon on top. Bake 45 minutes to 1 hour at 375°. Let rest before cutting.
In a mixing bowl, beat cream cheese, sugars, and vanilla. Serve with apples. Refrigerate any leftovers. Yield: 2 cups.
Fillet perch into 2 to 3 pieces. Put fish in a colander and steam for 10 minutes over boiling water. Bring remaining ingredients to a boil (pickling solution). Pour over fish. Place in jars and set to cool overnight. The longer the fish remain in the pickling solution, the better they taste.
Prepare first. Combine the sugar and orange juice. Heat until completely cooked and simmer for 20 minutes.
Mix together for crust the flour, salt, Crisco, egg yolk and milk. Roll out 1/2 crust to jelly roll pan size. Add apples, mixed with sugar and cinnamon. Top with another 1/2 dough. Beat egg white and brush on crust. Bake at 350° for one hour. Frost while warm with powdered sugar frosting. Serves 12 to 15 or more.
Mix all ingredients well. Pour into a tube pan. Bake at 350° for 45 to 50 minutes.
Drain cherries, reserving 3/4 cup of juice. Mix together sugar, cornstarch and cherry juice until smooth in small saucepan over medium heat. Bring to boil, stirring constantly, and boil 1 minute. Stir in butter, lemon juice and food coloring. Remove from heat. Add cherries. Put hot cherry mixture into 10 x 6 x 3/4-inch baking dish. Drop biscuit dough by teaspoonfuls onto hot cherry mixture. Bake at 450° for about 20 minutes.
Brown ground beef; stir in soup, mustard and salt. Simmer 10 to 15 minutes. Serve over buns for Sloppy Joes or spoon into taco shell and top with lettuce, tomato and cheese.
Combine butter and sugar; mix well. Add in beaten egg and mix until smooth. In separate bowl, sift together flour, salt and baking soda. Blend wet and dry mixtures together. Mash bananas well and add to mix along with walnut pieces. Bake in greased loaf pan at 350° for approximately 1 hour until done.
In a medium skillet, cook the bacon over medium heat until crisp, 8-10 minutes. Transfer to a paper towel to drain. In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with the bacon, Gruyere cheese, and the cheddar cheese. Bake at 375° until golden and custard is set, about 30 minutes. Serve warm.
Cook onion and celery in butter over low heat. Simmer eggplant in water and salt for 10 minutes. Pour both mixtures over crackers and bread cubes. Add eggs, milk and poultry seasoning. Mix gently. Use to stuff a 10 to 12 pound turkey.
Combine scalded milk, butter, sugar and salt. Cool to lukewarm. Soften yeast in lukewarm water. Stir and combine with cool milk mixture. Add beaten eggs. Add about half the flour. Beat well. Add enough of the remaining flour to make a soft dough. Mix thoroughly. Knead dough on floured board until smooth. Place dough in warm greased bowl. Brush with melted shortening. Cover and let rise 2 hours. On floured board, shape into rolls as desired. Place on a greased baking sheet. Let rise 45 to 60 minutes. Bake at 375° for 15 to 20 minutes.
Mix cake mix, eggs, strawberries, Wesson oil and Jell-O. Bake in greased 9 x 13-inch pan for 35 minutes at 350°.
Combine the chicken stock and cream in saucepan on medium heat. Slice the washed, unpeeled potato into 1/4 inch slices, then quarter the slices and add to broth. Add the washed kale. Saute the sausage. Cool and add to broth. Add the spices and let soup simmer for about 1 hour slowly. Stir occasionally.
In a small mixer bowl, beat cheese until fluffy. Gradually beat in ReaLemon. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables.
Place frozen vegetables in glass casserole dish. Pour soup over the vegetables. Microwave for 12 to 15 minutes, stirring and turning several times.
Cook together on low heat the celery, onion and 2 tablespoons butter until soft. Heat together on low the soup, sour cream and 2 tablespoons butter. Mix together in a baking dish. Cook, uncovered, at 350° for 35 minutes.
Preheat oven to 300°. Whip egg whites until stiff; fold in sugar. Add peanut butter. Spoon onto cookie sheet lined with foil and bake at 300° for 10 to 12 minutes. Let stand until completely cooled. Peel off of foil. (Small cookies cook better, 1/2 dollar size.) Keep the batter in the fridge until you are ready to bake cookies.
Thaw dough. Roll dough until 1/4-inch thickness. Beat eggs. Add Parmesan cheese and seasoning. Spread half of this mixture over bread dough. Place cheeses on center of bread. Add pepperoni. Fold 1 side of dough and overlap other side. Press seams together. Spread rest of egg mixture over top. Bake at 350° for 30 minutes on greased cookie sheet.
Cook rice according to directions; and when cool, add pineapple (drained), marshmallows, chopped cherries and whipped cream.
Separate eggs. Grate 2 teaspoons zest from limes and squeeze 1/2 cup juice. Combine yolks, condensed milk, lime juice and zest and beat until smooth. Pour into prepared crust. Refrigerate until set. Top with whipped cream.
Fry bacon. Saute onions in bacon grease until soft; drain. Boil cubed potatoes until tender. Drain potatoes and add all ingredients. Simmer, stirring occasionally. May be served hot or cold.
Place walnuts, dates, soda and salt in bowl. Mix lightly with fork. Add butter and pour in boiling water. Let stand 20 minutes. Beat egg with fork. Add vanilla, then add sugar and flour, beating well with fork. Combine date and flour mixture. Mix just until blended. Bake in greased 9 x 5 x 3-inch pan in 350° oven for 1 hour and 15 minutes or until done.
Cook beef in oil in large skillet over medium-high heat until brown, stirring to separate meat. Drain fat. Stir in onion powder, salt and pepper. Stir in 1 cup of the spaghetti sauce. Cool and set aside.
Brown pork chops in grease. When browned, place into a baking dish. Sprinkle rice around the chops. Mix tomato sauce, taco mix and 1 (8 ounce) can water. Pour over rice and chops. Cover with foil and bake in 350° oven for 1 to 1 1/4 hours. Remove from oven for 10 minutes before done. Arrange pepper rings over chops and sprinkle with grated cheese. Cover and heat 10 minutes more.
Combine ingredients in crock-pot. Cook until meat is tender. Serve over rice or noodles.
Cook sugar and syrup over low to medium heat until sugar dissolves. Add peanut butter; stir until smooth. Remove from heat. Add cereal; coat well. Press into cookie pan. Break chocolate bars and lay on top; spread when melted. May put pan under broiler just enough to make chocolate soft enough to spread. Cut into squares before completely cool.
Cook potatoes; drain and mash. Add cream cheese, sour cream, butter, salt and pepper. Whip or beat all together. Grease 9 x 13-inch casserole; dot with butter. Add potatoes. Sprinkle with Lawry's seasoned salt. This can be assembled ahead; cover, refrigerate and bake the next day. Bake in 350° oven for about 30 minutes. Serves 8.
Mix well together and bake at 300° for 2 to 2 1/2 hours.
Heat milk to scalding, but do not boil. Beat eggs; add sugar and beat again. Add milk, rice, vanilla, cinnamon and raisins. Pour into casserole. Sprinkle with nutmeg. Bake at 350° for 1 hour. Stir at 20 minutes and at 40 minutes (this keeps rice from settling on bottom of pan).
Cream sugars, shortening, eggs and vanilla. Add flour, soda, salt and baking powder. Stir in cereals, walnuts and chocolate chips. Bake at 350° for approximately 10 minutes.
Boil potatoes in salt water with a couple bay leaves until tender. Drain and cool in refrigerator. Shred potatoes and place in baking dish. Mix soup, sour cream, margarine, onion, salt, pepper and stir into potatoes. Top with grated cheese.
Cream the oleo, sugar and flour until smooth. Add eggs, buttermilk and lemon extract. Pour into 9-inch unbaked pie shell. Bake at 350° for 1 hour.
Mix first 4 ingredients; bake in shallow pan at 350 for 20 minutes; stir occasionally-this will make the "crumb" mixture. Sprinkle 2/3 of the crumbs in a 13 x 9 x 2 inch pan. Combine egg whites, sugar, berries and lemon juice. Beat at high speed about 10 minutes.
Preheat oven to 350°. Lightly spray a 7 1/2 x 11 1/2 x 2-inch baking pan with cooking spray. Cover raisins in a small bowl with boiling water. Soak 15 minutes. Drain.
Lightly grease an 8 or 9-inch pan. Thoroughly combine dry ingredients. In a heavy 4-quart saucepan, stir in milk. Bring to a bubbly boil over medium heat, stirring constantly. Boil without stirring until 234° (soft ball stage). Bulb of candy thermometer should not rest on bottom of saucepan. Remove from heat.
Roll chicken in flour and saute in butter in a Dutch oven until golden brown. Remove chicken. Combine soup, onion and seasonings in Dutch oven, mixing well. Blend in water. Bring to a boil over medium heat, stirring constantly. Place rice in a 3-quart casserole. Reserve 2/3 cup of soup mixture. Pour remaining soup mixture over rice in casserole. Stir just to moisten all rice. Top with chicken and pour reserved soup mixture over chicken. Cover and bake at 375° about 30 minutes or until chicken is tender. Sprinkle with paprika and garnish with additional parsley.
Place the steaks in a baking pan. In a bowl hand crush the whole tomatoes. Add all the other ingredients. Mix well and pour over the halibut steaks. Bake in a 350° oven for 1 1/2 hours. Serves 6.
Brown and drain ground beef. Slice sausage 1/2-inch thick. Core and slice cabbage 1/2-inch thick. Peel and slice onion 1/4-inch thick. Open tomatoes and mash, check for and remove hard stem pieces.
Toast pecans at 350° in oleo. Beat egg whites and add sugar (whip until foamy). Mix all ingredients from condensed milk down, add pecans, fold in egg whites. Pour in freezer and add sweet milk as needed per freezer directions.
Spread buns with 1 1/2 tablespoons dressing. Add frank; top with 2 tablespoons cheese and 2 tablespoons kraut. Garnish with bell pepper.
Mix corn meal, flour, salt, soda, baking powder, garlic powder and red pepper together. Mix well. Add onion, egg, milk and oil; mix. Drop by teaspoonfuls in very hot oil.
Prepare noodles according to package directions. Add peas (if frozen) for last 5 minutes of cooking time. Drain. In 8 cup casserole, combine soup, milk, tuna and half of cheese. Stir in noodles and peas. Top with remaining cheese. Sprinkle with paprika. Bake at 400° for 20 to 25 minutes.
Dissolve gelatins in hot water. Add sugar and mix well until dissolved. Add lemon juice, pineapple juice, cranberries, orange, pineapple, celery and nuts. Pour into a large mold and refrigerate until well congealed.
Combine sugar, margarine and milk. Bring to rolling boil, stirring constantly. Boil for 5 minutes on medium heat, stirring constantly. Remove from heat. Stir in chocolate until melted. Add marshmallow cream, nuts and vanilla; beat until well blended. Pour into greased 13 x 9-inch pan. Cool.
Dissolve soda in buttermilk; combine with well beaten eggs, sugar and oil. Sift dry ingredients and add, mixing well. Stir in orange peel, chopped prunes and pecans. Bake in a tube or 9 x 13-inch pan at 325° for 1 hour.
Combine oil, seasoned salt, dressing mix and dill weed. Mix well. Put oyster crackers in large bowl with lid. Pour mixture over oyster crackers and shake well.
Peel and halve apples. Remove core. Mix together sugar, cinnamon and salt and set aside. Mix pie crust and divide dough into 8 pieces. Roll. Place apple in center and fill cavity with sugar mixture and lump of margarine. Wrap apple with dough. Bake in a 350° oven for 30 to 45 minutes until lightly browned. Serve warm as is or with ice cream or milk.
Heat milk and melt marshmallows in it. Let cool. Add cream and chocolate. Put into a graham cracker crust and chill in refrigerator.
Preheat oven to 350°. Place bananas in bowl and mash. Stir in sugar; let stand 15 minutes. Add applesauce; beat well. Add remaining ingredients; mix thoroughly. Add walnuts. Pour into 9 x 15-inch loaf pan that has been sprayed with vegetable spray. Bake 45 minutes or until toothpick comes out clean. Remove fron oven. Let stand 10 minutes before removing from pan. Cool on wire rack.
Combine candy bars and butter in a medium saucepan over low heat and stir until melted. Add nuts and stir until blended. Set aside to cool. Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating after each one. Add cooled mixture and mix well. Combine flour, soda and salt and add alternately to creamed mixture with buttermilk. Stir in vanilla. Bake at 350° until done.
Cook first 5 ingredients, stirring constantly until thick. Add butter, salt and vanilla. Stir well. Pour into pie shell. Top with meringue and bake until golden brown at 400°.
Combine first five ingredients and set aside. Cut each zucchini into lengthwise slices, leaving slices attached on stem end. Fan slices out and spread evenly with butter mixture. Place in a 15 x 10-inch jelly roll pan and add water. Bake at 400° for 20 minutes or until crisp-tender.
Cut pie pumpkin in half; scoop out seeds. Place, cut side down, on cookie sheet and bake at 375° for 40 to 50 minutes, until soft. Let cool; peel off skin, cube, mash and drain (or you can use one 18 ounce can of pumpkin pie mix; use lesser amounts of cinnamon and nutmeg if you use canned pie mix).
Mix eggs, sugar, melted oleo, milk and vanilla. Add coconut and pecans. Pour into two 9-inch pie pans and bake about 30 minutes in a 350° oven. Makes its own crust.