HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans overnight in hot water. Sort and cover with cold water. Bring to a boil and let boil 15 minutes. Remove from stove to sink. Add baking soda, stir, rinse and drain. Put in cooking pot. Cover with cold water. Bring to a boil. Add salt and bacon and cook until tender. Add catsup and sugar. Put into baking dish. Bake at 350° until center boils.
Sift together the flour, soda, baking powder, salt and ginger. In a separate bowl, blend molasses, brown sugar, butter and eggs. Stir dry ingredients into molasses mixture to form dough. Chill in refrigerator 30 minutes. Divide dough into 6 equal parts. Place each piece of dough in center of well-greased and floured pie pan, pressing to edges of pan. Bake at 325° for 15 minutes, or until lightly browned. Do not bake more than 20 minutes. Spread hot cake layers with Apple Filling and stack.
Fry bacon or sausage. Roll crescent rolls into casserole dish (glass works better). Beat eggs and pour over rolls. Sprinkle cheese over eggs and then sprinkle bacon or sausage over cheese. Bake at 350 degrees until edges are slightly brown, egg is cooked and cheese has melted.
Cook cornstarch, 1 tablespoon sugar and water until thick. Pour over beaten egg whites. Mix. Add 4 to 6 tablespoons sugar and vanilla and mix.
Combine all ingredients and drop by spoonfuls onto cookie sheet. Makes approximately 12 biscuits. Bake for 15 to 20 minutes at 450°.
Beat eggs, add pumpkin, sugar, water, oil and vanilla together. In another bowl, mix together flour (Wondra), baking powder, baking soda, nutmeg, cinnamon, cloves and salt. Add nuts and raisins, then put mixtures together; stir well. Bake at 300° for 1 hour and 15 minutes or until done. Makes 1 large loaf in greased loaf pan.
Boil 8 to 10 potatoes until soft. Let potatoes stand until cooled. Once cooled, peel the potatoes and dice them into a large bowl. Add 1 can peas and carrots. Add approximately 10 average sized dill pickles, diced. Add approximately 2 to 3 tablespoons mayonnaise. Add mustard (enough to give it color). Add salt and pepper for flavor.
Drain cooked okra and mash well. Add egg and mix well. Add salt, flour, corn meal, black pepper and baking powder; mix well. Drop by tablespoonfuls into hot oil. Fry until golden brown on both sides. Yields 14 to 16 patties.
Brown hamburger, drain off grease. Salt to taste and add soup. Put mixture in layers with Tater Tots in baking dish. Bake, covered, for 1 hour at 350°.
Grease 8 x 8 x 2-inch baking pan. Place apples in pan. Mix corn syrup and hot water; pour over apples. Mix together margarine, oats, brown sugar, flour and salt until crumbs form. Stir in pecans. Sprinkle mixture evenly over apples. Bake in 350° oven 45 minutes. Makes 6 to 8 servings.
Beat eggs, oil, sugar and zucchini until smooth. Fold in dry ingredients. Beat until smooth. Mix in nuts and vanilla. Bake at 350° for 1 hour. Makes 2 loaves.
Melt butter in an iron skillet. Mix other ingredients and roll out on wax paper. Cut and dip both sides in melted butter. Cook at 350° for 20 to 25 minutes.
Cook squash in water until tender. Saute bacon, onion and bell pepper until bacon is crisp. Crumble bacon. Drain excess water from squash. Add all ingredients together and bake in a 2-quart casserole dish for 20 minutes at 350°. Sprinkle grated cheese on top. Bake 3 to 5 minutes more.
Cream butter, oil and sugars. Add egg and vanilla. Sift together dry ingredients. Add to creamed mixture and mix well. Drop by teaspoonful onto cookie sheet. (May also let dough chill one hour.) Roll into walnut size balls. Flatten cookie with the bottom of a glass dipped in sugar. Bake at 350° for 8 to 10 minutes. Makes four dozen 2 1/2-inch cookies.
Grind red and green peppers with onions, then scald with hot water and drain. Add salt, vinegar, mustard seed and sugar to pepper mixture. Cook 1/2 hour and bottle. Makes 7 pints.
Drain fruit. Mix with sour cream. Let stand overnight. Serves 8 to 10.
For Each Sandwich: Spread 1 slice of bread with 2 tablespoons peanut butter. Top with second slice that is spread with 1 tablespoon jelly. Spread top and bottom with 1 tablespoon softened margarine. Dip in mixture of egg, beaten with milk. Grill on both sides until lightly browned.
Melt peanut butter and morsels in double boiler; add corn flakes. Mix well and drop by teaspoonful on tinfoil. Let set for about 1 hour.
Mix and store in airtight jar. Use 2 to 3 teaspoons of mix per cup of hot water.
Boil potatoes until soft. Cream potatoes, adding butter and milk. Add 2 ounces cheese to mixture. Brown ground beef; add seasoning. Pour fat off ground beef. Add ground beef mixture to creamed potatoes. Pour into 2 pie crusts and top with remaining cheese. Bake at 350° until cheese has melted and formed a slightly hard crust, for 25 to 30 minutes.
Cream shortening; gradually add sugar, beating well at medium speed on an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, salt, soda and cinnamon. Gradually add to creamed mixture. Fold in apples and pecans. Pour batter into a greased 15 x 10 x 1-inch pan. Bake at 350° for 30 minutes. Spread with Cream Cheese Frosting while slightly warm. Cool before cutting into squares.
In a medium saucepan, cook bacon and onion until crisp; stir in undiluted soup, clams, cream and milk. Heat slowly, stirring several times, but do not boil. Refrigerate overnight to allow clam flavor to strengthen. Reheat without boiling at serving time.
Preheat oven to 350° (325° if glass dish). In a 9 x 13-inch baking pan, melt butter in oven. Sprinkle graham cracker crumbs over melted butter. Pour condensed milk over crumbs evenly. Top with remaining ingredients, ending up with coconut on top. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly. Cut into bars. Store loosely at room temperature. Yields approximately 36 bars.
Mix dry ingredients. Add small amount of milk and egg yolks; mix well. Add rest of milk and cook until thick. Remove from heat and add 4 tablespoons butter and 1 teaspoon vanilla. Pour into baked pie shell. Cover with meringue.
Combine sugar, butter and syrup. Add flour, salt and eggs. Add vanilla and pecans. Bake in a baked shell at 350° for 1 hour.
Drain all vegetables and pimentos; combine in a bowl. Separately combine sugar, vinegar, salad oil and salt. Pour over vegetables and toss lightly. Refrigerate overnight. Stir well before serving.
Cook broccoli in small amount of boiling water for 3 minutes. Drain; set aside. Position blade in food processor bowl. Add beans. Process until smooth. Spread on lettuce lined serving plate. Combine sour cream and spice mix. Spread over bean layer. Top with chilies. Position blade in food processor bowl; add broccoli, lime juice and garlic. Process until smooth. Spread broccoli mixture over chilies and top with 1 cup cheese, green onions and tomatoes. Serve with baked tortilla chips. Yield: 15 servings. Per serving - Calories: 69 (23% from fat), Fat: 1.7 g (0.9 saturated), Cholesterol: 5 mg., Sodium: 287 mg., Carbohydrates:7.7 g, Fiber: 1 g and Protein: 5.6 g.
Mix all ingredients thoroughly and shape into loaf. Bake in a moderate oven until done.
Mix first 5 ingredients and put 1/2 in bottom of 8 x 11-inch pan. Place cut up rhubarb over this mixture. Boil sugar, water and cornstarch until thick. Add cherry pie filling and flavoring. Pour over rhubarb. Add the rest of oatmeal mixture on top. Bake for 45 minutes at 350°. Serve with ice cream or whipped cream on top.
Peel upper half of apple only. Coat peeled apple with honey, then roll in chopped walnuts. Place apples in roasting pan and divide butter and raisins between cavities. Squeeze fruit juice over apples and sprinkle with cinnamon. Pour in water and bake in oven. When apples are cooked (approximately 40 minutes in 375° oven), remove and set aside.
Cook hamburger and sausage in slow cooker until done. Add remaining ingredients and cook until cheese is melted. Keep warm and serve in slow cooker.
Grind oranges and cranberries; add 2 cups sugar and let stand about 45 minutes to 1 hour. Drain pineapple; let pineapple juice come to boiling point. Add enough water to Jell-O to make about 3 cups; mix with Jell-O. Add to orange, sugar and cranberries along with nuts, celery and pineapple. Put in refrigerator overnight. Will keep as long as it lasts.
Mix and roll into balls the size of a quarter. Bake at 325° for 20 minutes. Makes 32 balls.
In a greased casserole, make a layer of each ingredient in the order given. Season each layer. Bake for 2 hours at 350°.
Blend whipped topping and condensed milk. Add pie filling, blending well. Stir in pineapple and nuts. Refrigerate 7 hours. Serves 10 to 12.
Brown ground beef and onion and combine with other ingredients (except chow mein noodles). Bake, covered, in greased casserole for 30 minutes, and then uncovered, for 30 minutes at 350°. Pour chow mein noodles over top and bake 15 minutes longer.
Combine salmon, celery and green peppers. Add mayonnaise and lemon juice. Refrigerate until time to serve. Serve on lettuce leaves with cracker.
Cook zucchini (whole) in boiling salted water for 10 minutes. Cut in halves and scoop out centers. Mix pulp with remaining ingredients. Fill zucchini. Bake at 350° for 15 minutes. Garnish with crisp bacon.
Rub potatoes with oiled paper towel. Steam potatoes until done (not soft). Cool. Blend garlic, basil, parsley in blender. Add herbs to vinegar and mix salt and pepper to taste. Pour dressing over the potatoes, toss and chill. Serves 6. Calories: 240 per serving. 2.6 gm. fat, 9% fat.
Heat oven to 350°. Mix oatmeal, milk, egg, onion and seasonings in large bowl. Add meat mixture. Bake 1 1/2 hours in large loaf pan. Serves 8. Also delicious cold for sandwiches!
Combine all ingredients. Put in a greased casserole. Bake at 375° for 1 hour.
Mix together pecans, dates and milk. Cook over medium fire until thick, approximately 4 minutes. Stir constantly (be careful; it will stick). Put small amount on a Ritz cracker. Bake in oven at 350° for 6 minutes. Drizzle glaze of powdered sugar and water, mixed, over each cracker.
Cream Crisco and sugar; add eggs, beating well after each one. Measure dry ingredients together and add flour mixture, alternating with milk. Add flavoring. Add chocolate chips and nuts, mixing well with a wooden spoon. Spray tube pan with Pam. Put into a cold oven and bake for 90 minutes in a 325° oven.
Let sausage stand at room temperature until soft. Mix cheese with sausage; add Bisquick. Three to 5 tablespoons of water may be added if too thick. Let mixture stand overnight. The next day, make balls and place on ungreased cookie sheet. Bake at 350° for 10 minutes. Check after the first 5 minutes. You may need to flip them. Yield: 80. Freezes well.
Melt margarine and brown sugar. Flatten biscuits to put a piece of cream cheese inside; close. Roll in a ball and roll in cinnamon and sugar mixture. Chop nuts. Put 1/2 in bottom of Bundt pan. Layer 10 biscuits and pour part of margarine and brown sugar on top. Layer again and pour rest of mixture on top. Bake 50 to 60 minutes at 350°.
Beat egg whites until stiff, adding salt, sugar, vanilla and vinegar gradually while beating. Spread 2 squares of meringue on two 6 x 9-inch pieces of brown paper. Set on lowest level of oven and bake at 275° for 1 hour or longer. When done, meringue will lift off paper easily.
Soften gelatin in water for 5 minutes. Beat egg yolks and add sugar, lemon juice and salt. Cook mixture over boiling water until consistency is like custard. Add grated lemon rind and softened gelatin and stir thoroughly. Cool. Beat egg whites with remaining 1/2 cup sugar until stiff peaks form. When custard mixture begins to thicken, fold in egg whites. Fill crumb crust with filling and chill. Spread with whipped cream.
Put sugar, mustard, red pepper, celery seed, garlic salt, salt and catsup in quart jar. Stir well and finish filling jar with vinegar.
Cook ground beef 4 to 5 minutes or until brown. Drain excess fat. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes. Stir occasionally. If desired, top with chopped onion and shredded cheese.
Grease 9 x 13-inch pan with butter. Combine crumbs, sugar, butter and peanut butter in a mixing bowl. Mix until smooth. Press dough in pan.
Tear cake in small pieces. Divide in thirds, place in bowls. Sprinkle 1 pkg. dry Jello over each bowl of cake pieces and toss lightly with fork till cake is well coated. In a 10 inch tube pan, put strawberry cake pieces in bottom, spoon strawberries over cake. Spread 1/3 of the ice cream over strawberries. Repeat with lime cake, blueberries, ice cream, orange cake, oranges and ice cream. Freeze until firm (overnight). Unmold and frost with whipped cream or Cool Whip. Freeze. Later you can wrap the cake in a plastic bag to keep fresh. Slice and serve. Makes 16 servings. Will keep in the freezer for a while.
Combine all ingredients. Pour mixture over chicken parts in baking dish. Bake 1 1/2 hours in 350° oven. Delicious served with rice. Some prefer cream of celery soup. Couldn't be easier to make!
Mix flour, margarine and walnuts together. Press into bottom of buttered 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cool. Mix confectioners sugar and cream cheese together; beat. Blend in Cool Whip. Spread over crust. Mix pudding with milk. Let sit until thick. Spread over cream cheese layer. Top with more Cool Whip and sprinkle with nuts. Refrigerate until ready to serve.
In large kettle, combine cider, undiluted concentrates and brown sugar. Stir until thawed and sugar is dissolved. Tie cloves and allspice in cheesecloth bag. Add to cider. Cover; simmer for 20 minutes, stirring occasionally. Remove and discard spice bag. Serve punch hot!
In large kettle, cook the peaches in water until soft. Press through a sieve. Measure 12 cups pulp. Return to kettle. Add sugar and honey. Cook, stirring constantly until thick (1 1/4 hours). Pour into hot jars, leave 1/4 inch headspace. Process for 10 minutes in boiling bath. Makes 6 pints.
Pour boiling water over frozen broccoli to thaw; drain. Melt margarine in a 10-inch casserole dish. In a large mixing bowl, combine the rice, Cheez Whiz, celery, onion, broccoli and melted margarine. Pour into the greased casserole and bake, covered, for 40 minutes at 350°.
Beat egg whites to which cream of tartar has been added, until stiff, but not dry. Add peppermint extract and salt. Add sugar gradually and beat until well blended and smooth. Save some of the candied cherries for topping the cookies, but add the rest, a few at a time, to egg mixture. Cover cookie sheet with plain brown paper. Drop cookie mixture by teaspoonfuls onto the paper. Bake at 325° about 20 minutes. Let stand a few minutes after removing from oven, then remove warm cookies with a spatula and place on a rack. Top with remaining cherries. Yield: about 30 cookies.
Combine chicken, taco spices and 3/4 cup water in large skillet. Bring to a boil; reduce heat. Simmer uncovered 10 minutes. Remove chicken mixture; set aside. In same skillet, saute rice in hot oil until golden. Add remaining 2 1/2 cups water, tomato sauce and lemon pepper seasoning. Bring to a boil; reduce heat. Cover; simmer 20 minutes. Stir in chicken mixture, tomato and onion. Blend well. Heat 5 minutes. Place 1/2 cup filling on each tortilla. Fold in sides; roll to enclose filling. Place burritos, seam side down on baking sheet. Sprinkle with cheese. Heat in 350° oven 5 minutes to melt cheese.
Sift together dry ingredients. Cream shortening and sugar together. Add molasses and egg. Add dry ingredients gradually. Chill! Roll into small balls. Place on ungreased cookie sheet. Press (flatten) with glass (wipe with damp cloth first) dipped in sugar (fancy "cut glass" pattern preferred). Bake at 375° until lightly browned. Cool on racks.
Combine sea legs, bread crumbs, onion and parsley in a medium size bowl. Stir in milk, egg, Worcestershire sauce and lemon juice; mix well. Shape into 8 patties, adding additional bread crumbs if mixture is too moist. Working in batches, pan-fry in butter in large skillet. Cook 2 minutes on each side or until golden brown. Serve warm. Makes 4 servings at $.96 each.
Combine first five ingredients; stir over low heat until sugar dissolves. Add the fresh cranberries; cook slowly until all the skins pop open. Add grated lemon peel. Pour into 9-inch pie shell. Dot with butter. Top with crisscross strips of pastry. Bake at 425° for 30 minutes.
Take ice cream out of freezer so it will soften up. While waiting for the ice cream in a food processor, crumble Oreo cookies. In a mixing bowl, combine Oreo crumbs and melted butter. Press this mixture in a 9 x 13-inch baking dish. Put the pan in freezer for about 15 minutes. Take out pan. Spread ice cream evenly over top of cookie. Freeze for about 3 hours.
Brown sausage; drain thoroughly. Mix together beaten eggs, milk and salt. Break up bread. Add grated cheese and sausage (sprinkle mustard over sausage). Pour into greased glass baking dish. Cover with foil. Refrigerate overnight. Bake, uncovered, 45 to 50 minutes in 350° oven.
Mix margarine with sugar, blend well. Add eggs, one at a time. Blend in flour and baking powder. Mix well. Add syrup and vanilla. Pour into 13 x 10 x 2-inch pan that has been greased. Bake at 350° for 25 to 30 minutes.
Beat egg with flour and sugar. Add rhubarb. Mix margarine, brown sugar and flour together. Sprinkle over rhubarb mixture. Bake at 350° for 40 minutes.
Place All-Bran, crushed shredded wheat, oats and warm water in mixing bowl, stirring until smooth. In another bowl, cream shortening, sugar and eggs. Beat in the combined flour, soda and salt, alternating with buttermilk. Add cereal mixture. Put in a gallon jar and place in the refrigerator. Use desired amount of mixture as needed to prepare muffins. Bake at 350° for 45 minutes. Muffin dough keeps well in refrigerator for approximately 1 month.
Brown ground beef and onion. Drain any extra fat. Combine lettuce, tomatoes, cheese and beef mixture. Toss lightly. Add tortilla chips and Catalina dressing. Toss again. Serve immediately.
Mix Jell-O with proper amount of water. Add pineapple, cranberries, sugar and pecans. Mix well. Pour into mold and chill until firm.
Cook and drain broccoli. Combine with cottage cheese and grated Parmesan cheese. Add eggs, onion, pimento and salt. Bake in a greased 2 1/2-quart casserole about 30 minutes or until a knife inserted in center comes out clean. Serves 6 to 8.
In a large pan, cook corn syrup and sugar over medium heat, stirring frequently until mixture begins to boil. Remove from heat. Stir in peanut butter. Mix in cereal. Press in buttered 13 x 9 x 2-inch pan. Melt chocolate chips and butterscotch chips over hot (not boiling) water, stirring constantly until smooth. Spread over cereal mixture. Chill until firm, about 15 minutes. Yields 48 bars. These are delicious! My grandchildren request a pan of this instead of a birthday cake.
Brown potatoes and onions in oil. Use large saucepan to melt butter. Add flour, salt and pepper until you form a paste. Gradually add milk to make a cream sauce. Add sour cream and parsley to sauce. Add potato/onion mixture.
Brown hamburg; drain. Mix onion, meat, frozen vegetables, soup, milk and 1/2 cup of cheese together and pour into casserole dish. Place the rest of cheese on top. Place Tater Tots on top of cheese, close together. Can add more cheese if you like. Bake at 375° for 25 minutes. This freezes very well.
Mix ground beef, onion and other spices. Microwave on High power for 5 minutes in a 3-quart bowl with meat and other ingredients that have been stirred well. Microwave 14 minutes on High. Cover and let stand 2 minutes. Serves 6 to 8 people.
Cream oleo until real creamy. Add some sugar, then peanut butter and vanilla. Beat until creamy and add rest of sugar (may take more sugar). When pliable, form eggs or bite-size peanut butter balls. Let cool in refrigerator. Dip in chocolate and place on wax paper to cool.
Saute zucchini until halfway cooked; season to taste. Put in a 9 x 13-inch pan. Saute onion until soft and transparent; season to taste. Layer on top of zucchini. Add sliced tomatoes. Top with grated cheese. Melt margarine and mix with bread crumbs. Sprinkle on top of cheese. Bake at 350° for 30 minutes. Eat immediately.
Fry bacon until crisp. Remove and reserve. To bacon grease add onion and okra and saute. Then add rice, seasoning and broth and bring to boil. Simmer for 30 to 40 minutes.
Heat oven to 375°. Mix flour and salt together; set aside. With an electric mixer beat together shortening, butter, sugar, egg yolk and vanilla. Stir in flour mixture. Roll into 1-inch balls. Dip slightly into beaten egg white and roll in chopped nuts. Place on an ungreased baking sheet 1 inch apart. Bake for 5 minutes, remove and press thumb on top of each cookie. Return to oven and bake 8 minutes more. Cool, then fill thumbprint with jam just before serving.
Beat together the cheese, sugar, eggs and vanilla flavoring for 5 minutes at medium speed. Place paper cupcake liners in muffin tin. Put 1 vanilla wafer in each liner. Fill with mixture (24 liners). Bake 20 to 25 minutes in a 375° oven. When cool, place cherry pie filling on top and place in refrigerator. Can use any kind of pie filling.
Take 3/4 package of cookies and mix with melted butter. Press in bottom of 13 1/2 x 9-inch pan. Cover with softened ice cream. Top with caramel and freeze overnight. Before serving, top with Cool Whip and remaining crushed Oreo cookies sprinkled on top. Can be made and kept as long as ice cream will keep.
Wash cauliflower, divide into florets and boil in salt water. Drain well and place in salad bowl. Pour dressing of oil, vinegar and salt on top. Serve hot or cold.
Empty yeast in warm water. Melt margarine with sugar; cream together with egg in a large bowl. Add yeast, water and flour. Stir until well mixed. Put into greased muffin pans. Bake at 350° to 375° for 20 minutes or so (dough can be refrigerated for several days in an airtight container).
Mix in order. Grease and flour 2 to 3 small bread pans and bake at 350° for 45 minutes. If batter is put in 1 large loaf pan, bake at least 1 hour.
Mix flour and sugar and slowly stir in milk. Stirring constantly, cook over low heat until mixture is very thick and has boiled about 1 minute. Chill. Cream butter and gradually add sugar and beat until mixture is very fluffy. Slowly beat in cooled milk mixture and vanilla. Spread on cake.
Mix ingredients. Add 1/4 cup Italian salad dressing and mix lightly. Could use Mozzarella cheese.
Cook spinach according to package directions. Mix spinach, soup mix, sour cream, and chestnuts--well! Spread in 9x13 casserole. Top with crumbs. Bake at 325° approximately 30 minutes or until crumbs are golden brown.
Preheat oven to 350°. Mix all ingredients together in order given. Fold in nuts and raisins. Bake in greased and floured loaf pan for 1 hour 10 minutes.	Makes 2 loaves.
Trim layer of sponge cake or layer cake 1-inch bigger on all sides than a brick of ice cream. Place on a wooden cutting board. Make meringue: Gradually add sugar to stiffly beaten egg whites and beat until meringue forms peaks. Place brick of ice cream on cake. Strip of paper under cake will help slide dessert onto plate. Spread meringue over ice cream and cake. Seal carefully to edges of cake. Bake in very hot oven, 450°, until golden brown, about 5 minutes. To serve, slice from board to plate. Serve quickly.
Chop nuts in blender. Blend in olive oil, basil, garlic and cheese. To store, press into container and freeze, or cover with a thin layer of olive oil and keep refrigerated.
Mix milk and molasses. Add dry ingredients and raisins. Pour into well-greased 7 x 11-inch pan. Bake at 325° for 1 1/4 hours until bread tests done. Cool in pan.
Cook bacon, then crumble. Reserve 2 tablespoons of bacon grease. Add beans to bacon and reserved bacon grease. Add salt and pepper. Stir over high heat until steaming. Cover and simmer over low heat 20 minutes. Stir once or twice.
Boil sugar and milk, stirring as needed to prevent curdling and scorching. Cook to soft ball stage (236°). Remove from fire. Add butter. Cool. Add vanilla. Beat until creamy. Add nuts. Pour quickly into oiled pan. Makes 10 to 12 (1-inch) squares.