HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans overnight in hot water. Next morning, rinse and cover with hot water and parboil until blowing on a bean, the skin peels or tenderish to squeeze. I put a dab of butter in to help keep them from foaming over while parboiling. Last 5 minutes, put in 1/2 teaspoon baking soda and finish the parboil. Drain and rinse well. In bean pot or large casserole, put half the beans. Cover with water. Add sugar, dry mustard, molasses, onion and salt pork. Then add the rest of the beans. Bake in slow oven, 250° to 300°, for 4 to 5 hours, covered. Last half hour, uncover to brown. Stir occasionally during cooking. Add more water as needed.
Mix soup, sour cream and chicken. Put in casserole dish. Top with stuffing. Bake at 350° for 30 to 35 minutes. Serves 4.
Blend flour, margarine and pecans like pie dough. Pat into 9 x 13-inch pan. Bake in a 350° oven for 15 minutes. Chill.
Line pie shell with 1/3 of the sugar and flour mixture. Cover mixture with 1/2 of the peaches. Cover with 1/3 of the sugar and flour mixture. Cover this layer with the rest of the peaches. Top with remaining 1/3 of the flour and sugar mixture. Cover with whipping cream. (Do not whip.) Bake at 400° for 10 minutes. Reduce oven to 350° and bake for another 35 minutes.
Boil cocoa, sugar, butter, milk and vanilla together for 2 minutes. Add peanut butter and oatmeal to mixture.
Combine soup, milk and pepper. In buttered 2-quart casserole, arrange layers of potatoes, ham, onion and soup sauce. (Be sure ham is covered to prevent drying.) Dot top with butter. Sprinkle with paprika. Cover. Bake at 375° for 1 hour. Uncover; bake 15 minutes, or until potatoes are done.
Beat egg and stir in sugar, oil, orange juice and dry ingredients. Mix well. Then stir in blueberries. Pour into greased loaf pan. Bake at 300° for 1 hour or in 3 mini loaf pans at 350° for 30 to 35 minutes.
Rinse kidney beans twice. Discard any that look bad. Put beans in a big, heavy pot, at least 3-quart size (4-quart is better). Add water, ham and sausage. Set uncovered on a burner at medium heat. While the beans are soaking and warming, chop and add scallions, green pepper, celery and onions. Add thyme and bay leaves. When the mixture boils, reduce heat and cover. Stir every 20 to 30 minutes for 3 hours.
Cook combined sugar and water for 5 minutes. Cool slightly and pour over mint leaves. Add lemon juice. Cover and steep 1 hour. Strain. Add grape juice. Just before serving add chilled ginger ale. Garnish with mint sprigs and serve over ice. Makes 2 quarts.
Cover the beans with water, about 2 inches over the beans and let stand overnight. When ready to use, drain and reserve the liquid.
Mix and chill. Roll 1 ball or 2 logs. Roll in nuts and refrigerate.
Cook macaroni until tender, about 7 minutes. Add tomatoes and salt or sugar; heat and serve.
Melt margarine in pan, then add orzo and fry until slightly browned, stirring often. Add rice and saute them together for a few minutes, stirring often. Then add boiling broth and salt, cover and cook on simmer for about 20 minutes. When water is all absorbed and rice is soft, remove from heat, stir with fork then let rest, covered, for 15 minutes. Serves 8.
Cook potatoes in boiling water about 10 to 12 minutes. Meanwhile cut zucchini and kielbasa into 1-inch rounds. Make mustard glaze: In a small bowl, combine the oil, mustard and pepper.
Mix cheese and cream cheese until blended. Stir in remaining ingredients; chill. Serve with assorted crackers. Makes 2 1/2 cups.
Stir eggs, syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie crust. Bake in preheated 350° oven on baking sheet 50 to 55 minutes.
In a bowl, mix sugar and chocolate chips. Add milk and peanut butter. Stir well. Spoon drop on wax paper and chill. Store covered in a cool place.
Brown beef in oil; add other ingredients. Cover tightly and simmer about 1 1/2 to 2 hours or until tender.
Boil chicken; remove from bone and cut in small pieces. (Reserve broth.) Cook rice according to package using chicken broth instead of water. Saute celery, onion and mushrooms in margarine. Combine rice, chicken soup and sauteed vegetables and pour in a casserole. Bake at 400° for 30 minutes.
Line bottom of crock-pot with tortillas. Add 1/3 of chicken, tomato sauce and soup mixture; sprinkle with onion and cheese. Repeat layers. Cook on high for 3 hours or low for 6 to 8 hours.
Brown roast in skillet with oil. Add all ingredients. Cover and simmer for 1 1/2 to 2 hours until fork-tender. Serve with pasta or rice. Use the sauce as a topping.
Heat broiler. Rub lamb chops with garlic; brush with olive oil and sprinkle with dried herbs and pepper. Broil 4 to 5 inches from heat for 4 to 5 minutes per side for medium cooked lamb. Serve with lemon wedges. Serves 4.
Spread bread lightly with butter. Remove crusts and cut in cubes. Place half in buttered casserole. Cut shrimp coarsely and put over bread. Add in layers, the olives, cheese and remaining bread cubes. Beat remaining ingredients together. Pour over bread in casserole. Sprinkle lightly with paprika. Let stand 1 hour. Bake at 325° for 25 minutes, until puffed and brown. Serves 4 to 6.
Combine all ingredients in top of double boiler. Cook as for seven minutes. Frosting yields enough for top and sides of three 9-inch layers.
Stem berries; rinse and let dry. Spread evenly in pie shell. In top of a double boiler, beat egg yolks with sugar and salt. Stir in scalded milk and place over very hot, but not boiling, water until mixture thickens and becomes custard like. Remove from over hot water and let cool. Add vanilla; stir and pour mixture over raspberries. Bake in a 350° oven for 20 to 30 minutes, or until crust is lightly browned. Serves 6.
Cook beans until tender. Add water chestnuts and heat through. Cook onion in oleo until tender. Add sugar, salt, pepper, vinegar and sour cream. Heat through, but do not boil. Drain beans. Put in serving dish and top with sour cream mix. Serves 6.
Combine sour cream, mayonnaise and taco seasoning. Set aside. In a 9-inch pie plate, spread bean dip, then avocado dip, then sour cream mixture. Sprinkle with chopped onion, tomatoes and olives. Cover with grated cheese. Chill. Serve with bite size Tostitos.
These cookies are fun for children to make, cut and decorate. They also taste good, especially when frosted with the frosting (recipe below).
Combine milk, butter, sugar and vanilla. Let stand for 1 hour. Press some of the mixture around each drained cherry. Let dry. Combine chocolate morsels and paraffin in top of double boiler over hot water. Heat until chocolate and paraffin are melted. Cool slightly. Dip balls into chocolate, then place on waxed paper to harden. Age for 2 weeks. Yields 75 to 100 pieces.
Drop by teaspoons. Bake at 375° for 10 to 12 minutes.
In a skillet, heat bacon drippings and while stirring constantly, add flour until the mixture becomes a dark brown. To this, add celery, onion, green pepper, garlic and parsley. Cook 5 minutes over a medium heat or until tender.
Preheat oven to 350°. Spray a 13 x 9-inch baking dish with nonstick cooking spray.
Beat eggs and sugar; add oil, anise seed and vanilla. Beat well; add flour and baking powder. Drop a spoonful of batter into the center of the pizzelle iron, close the lid and clip handles together. Allow to cook about 30 seconds or until steaming stops. Remove with fork. They cool quickly so if you would like to roll them, do it very quickly. Enjoy!
Melt butter in a 13 x 9-inch baking pan. Stir in brown sugar. Spread pineapple evenly over sugar mixture. Sprinkle with pecans and oats.
Mix together syrup, soda and butter and boil until a small amount dropped in cold water makes a small ball. Stir in coconut and beat until cool, then roll in balls and place in buttered dish to cool.
Cream butter until soft. Add sugar slowly. Beat in eggs one at a time. Sift flour, baking powder and salt together. Add to creamy mixture. Add orange juice. Mix well. Fold in grated orange rind. Bake at 350° for 1 hour.
Into large mixing bowl sift together flour, cocoa, sugar, baking soda, baking powder and salt. In medium bowl stir together milk, prunes, vanilla, egg whites or egg substitute and cappuccino or coffee. Pour moist ingredients into dry ones, blending well. Spray 2 (9-inch) round baking pans with nonstick cooking spray. Divide batter equally between pans. Bake in preheated 350° oven for 30 to 35 minutes or until center tests done with wooden pick. Let cakes cool in pans 10 minutes. Invert onto wire rack and cool. Frost with Party Frosting.
Wipe pieces dry, then saute them until brown in olive oil and margarine. Salt and pepper while browning. When well browned, add garlic and onion. Cook slowly until onion is tender. Add tomatoes, water and lemon juice. Cover the skillet and cook slowly for 30 minutes or until chicken is done. Serve with rice.
Mix first 3 ingredients until it forms a soft dough. Drop onto ungreased cookie sheets. Take last 2 ingredients and pour or brush over buns. Bake at 425° for 8 to 10 minutes.
Put yeast in a cup of warm water with a teaspoon of sugar. Let stand 5 minutes. Cream together shortening, sugar and salt. Add well beaten eggs. Knead; let rise and bake.
Peel eggs. Separate raw egg, slightly beating the white on a small plate and beating the yolk with the milk on another. Dip each egg in the egg white; coat with sausage and dip in yolk-milk mixture and roll in crumbs. Deep fry until well browned. Drain on paper towels and keep warm until all are fried. Cut in halves, lengthwise and serve hot. Nice, too, served on toast points with a cheese sauce, as a luncheon dish.
Scald milk with onion over low heat, stirring constantly. Add remaining ingredients. Cook for 20 minutes, stirring constantly. Yields 4 servings.
Beat egg yolks; combine with brown sugar, pumpkin, dairy half and half, salt and spices. Cook in top of double boiler over hot water until thick, stirring constantly. Meanwhile, soften gelatin in cold water. Stir into hot mixture. Chill until partially set. Beat egg whites until frothy. Gradually add granulated sugar and continue beating until stiff and no longer grainy. Fold into pumpkin mixture. Pour into baked pie shell and chill until set. When ready to serve, garnish with whipped cream or substitute and sprinkle with chopped nuts, if desired.
Mix together and pour into 13 x 9 x 2-inch greased pan. Sprinkle top with brown sugar and bake at 350° for 30 minutes.
Preheat oven to 350°.	Mix all ingredients in a casserole dish and bake for 30 minutes. This is very rich.	It is best served with "table-water" crackers. Do not use salted crackers. Delicious!
Combine sugar and water. Heat until sugar is dissolved. Cool. Mix Kool-Aid in 1 quart of water. Mix all of the ingredients in a gallon jug. Finish filling the jug with water.
Brown meat and drain; add tomatoes (diced), tomato paste and spices. Heat to boiling, stirring occasionally. Reduce heat and simmer, until consistency of spaghetti sauce. Heat oven to 350°. Stir together cottage cheese and 1/2 cup Parmesan cheese. Set aside 1 cup of meat and 1/2 cup of Mozzarella cheese. In an ungreased 13 x 9-inch pan, alternate layers of 1/3 noodles, meat sauce and cheese mixture. Spread reserved meat and 1/2 cup Parmesan cheese on top. Bake, uncovered, 45 minutes. Let stand 15 minutes before serving.
Dissolve jello in boiling water and add frozen strawberries, cranberry sauce and undrained pineapple. Pour half of mixture in a 9 x 13 glass dish or mold and place in refrigerator until almost firm. Stir sour cream and spread evenly over almost firm gelatin mixture. Spoon other 1/2 of gelatin mixture over sour cream and refrigerate until firm.
Break spaghetti into 3 pieces and boil until tender. Drain and rinse in hot water and then cold water. Add remaining ingredients and chill until dinner.
Combine flour, baking powder and salt. Add fruit cake mix, dates, coconut and nuts. Put into flour mixture and mix well. Cream butter and sugar. Add beaten eggs and extract. Stir in flour mixture alternately with orange juice. Pour into a greased 10-inch tube pan lined with wax paper. Bake for 2 to 2 1/2 hours in 250° oven.
Line pie shell with peach halves. Dot with butter on each peach half. Mix eggs, sugar, flour and vanilla. Cream well and pour over peaches and bake in a moderate oven until done.
Beat eggs, sugar, oil and vanilla until thick and foamy. Sift together flour, salt, baking soda, baking powder and cinnamon. Combine mixtures, adding zucchini, pineapple, nuts and raisins. Mix well. Put in 2 bread pans, greased and floured. Bake for 1 hour at 350°.
Brown meat with peppers, onions, oregano, garlic, salt and pepper. Seed the chile peppers and spread on the bottom of a greased 9 x 13-inch baking dish. Cover with meat mixture. Sprinkle cheeses on top. Combine eggs, cream and flour; pour on top. Bake at 375° for 45 minutes. Pour tomato sauce on top and bake additional 15 minutes. This pie is equally delicious without the beef.
Cook sugar, cornstarch, cocoa and milk until thickened. Beat eggs slightly and add some of the hot mixture. Continue to add hot mixture a little at a time until all is added. Continue cooking until thick; add vanilla. Pour into baked pie shell.
Melt marshmallows and milk in top of a double boiler. Cool. When marshmallow mixture is cooled, fold in Cool Whip. Mix butter and lemon juice into blueberry pie filling.
Combine all ingredients. Roll into 1-inch balls. Place on cookie sheet and refrigerate until firm. Yield: 4 dozen balls.
Do not defrost potatoes. Mix together. Drizzle melted margarine or butter over top. Bake at 350° about 45 minutes. Very good next morning with an egg for breakfast.
Cook eggplant in boiling water to cover for 10 minutes or until tender; drain well. Mash eggplant; set aside. Combine bread and milk; let stand for 10 minutes. Cook onion and garlic in butter in a large skillet over medium-high heat, stirring constantly until tender. Add eggplant, egg yolks, salt and pepper. Set aside.
Butter baking dish. Add bread, raisins, sugar and salt. Pour half and half over mixture and let stand 1/2 hour. Bake at 325° covered for 1/2 hour. Then remove. Cover and bake 1/2 hour longer.
Combine chicken or turkey and celery in a bowl. Mix salad dressing, salt, poultry seasoning, onion, salt and pepper. Pour over chicken or turkey and celery. Toss, cover and chill for 2 hours. Makes 3 to 4 servings.
Preheat oven to 350. In a bowl, mix ham, broccoli, onion, parsley, mustard, cheese and lemon juice. Arrange crescent triangles in a circle with pointed sides facing out. (5 inch diameter opening in center). Scoop ham mixture onto wide ends of triangles. Bring points of triangles up over filling and tuck under the wider ends of dough at the center. Bake 25-30 minutes until golden brown.
Lay crescent rolls out flat in a 9 x 13-inch pan. Sprinkle sausage on top. Layer hash browns, then the 2 cheeses. In separate bowl, combine eggs, salt, milk and pepper. Pour mixture on top of pizza. Bake at 375° for 25 to 30 minutes.
Melt butter in large casserole dish. Layer asparagus, egg slices, chicken breasts (chopped), mushrooms, water chestnuts, soup, cheese, stuffing and milk. Save some stuffing to sprinkle over top of casserole. Bake at 350° for 30 to 40 minutes.
Flatten veal with meat mallet until very thin. Butter bottom of shallow baking dish, large enough to hold the meat in a single layer. Place Prosciutto and cheese in layers over meat, sprinkling a little lemon juice over each layer. Dot with butter and season to taste with pepper only. Bake, uncovered, in 350° oven 45 minutes or until tender. Serves 6.
Combine ingredients well (use hand mixer) and pour into buttered baking dish. Add topping.
Place chicken breasts in baking dish. Arrange pineapple chunks and bell pepper strips on top of chicken. Mix the remaining ingredients and pour over chicken. Bake for 55 minutes at 350°.
Place venison in big container and cover it with water and vinegar mixture. Leave in marinade at least 4 hours. Remove meat and wash it thoroughly with cold water. Lay bacon strips on top. Add salt, pepper and garlic. Cook over low charcoal for 4 hours, basting with barbecue sauce or salad dressing.
In greased 8 x 12-inch baking dish, combine first 5 ingredients and 1 cup cheese. Blend soup and milk. Pour over first 5 ingredients in casserole. Bake, covered at 400° for 15 minutes.
In a medium bowl, stir first 6 ingredients together. Stir in next 4 ingredients until blended. Stir in raisins. Spray 4 to 4 1/2 cup mold or 7 1/2 x 3 1/2 x 2-inch loaf pan with nonstick spray. You can: (A) bake bread 45 to 50 minutes at 350° or (B) after pouring batter into mold or pan, cover tightly with foil. Put mold or pan on a rack in Dutch oven and pour 1-inch of water around pan. Bring water to a boil and simmer 2 to 2 1/2 hours, adding water as needed. Remove from Dutch oven and cool on rack 10 minutes. Remove from pan. Serve warm.
Eggs, milk and margarine are to be at room temperature. Mix Crisco and margarine well.	Add sugar, then eggs, one at a time. Add flour with milk. Add flavoring. Bake in tube pan for 1 1/2 hours at 350°. Can make chocolate pound cake by adding 3 tablespoons of cocoa.
Melt butter in 9 x 13-inch pan at 350°. Add graham cracker crumbs. Stir and press in pan. Add sweetened condensed milk, layer of chocolate chips, layer of walnuts and top with coconut. Cook until brown about 1/2 hour at 350°.
Cook flour and milk over medium heat, stirring constantly, until very thick. Cool. Cream sugar, oleo, shortening and vanilla until fluffy. Add to flour mixture and continue beating until consistency of whipped cream. Should be smooth with no grainy taste. Can be colored, if desired.
Saute salt pork, garlic and onion, using a large kettle. Pour off any excess grease. Add remaining ingredients. Simmer slowly 2 to 3 hours, covered. Prepare spaghetti; drain. Give each guest a pork chop atop sauce and spaghetti.
Pour boiling water over oatmeal and let stand. Cream shortening or margarine, brown sugar, sugar and eggs. Sift flour, soda, salt and cinnamon together. Add to creamed mixture and then add the oatmeal. Bake in 350° oven for 30 minutes.
Mix all ingredients well with mayonnaise. Serve on crackers or may be spread on bread.
Wash chicken well; dry with paper towels. In hot butter in large skillet, saute chicken, skin side down, 5 minutes or until golden brown. Add onion and garlic. Saute, covered, 5 minutes. Push chicken to one side; add spinach. Sprinkle with salt and basil. Simmer, covered, 15 minutes. Turn chicken right side up. Sprinkle with Parmesan cheese. Blend spinach with onion and butter. Simmer, covered, 10 minutes or until chicken is tender.
Mix ingredients together. Leave some oreos to the side. Pour into cooked pie shell. Chill in refrigerator until firm. Sprinkle remaining oreos on top. Serve and enjoy.
Cook first 3 ingredients, stirring constantly until it thickens. Add one roll jalapeno cheese and stir until it melts. Add beaten eggs and milk. Mix, then pour in greased casserole. Bake at 350° for 30 to 40 minutes.
In a saucepan combine the pie filling with sugar and pineapple. Cook until thick and remove from heat. Add jello. Allow to cool and add sliced bananas and pecans. Pour into 2 baked pie shells and top with whipped cream. Makes 2 pies.
Boil the first 2 ingredients, stirring constantly, until it forms soft ball, then pour over the remaining 2 ingredients. Stir well and pour into a greased pan.
Preheat oven to 350°. Shake flour in an oven bag; place in a 13 x 9 x 2-inch baking pan. Add spaghetti sauce to bag. Squeeze bag to blend ingredients. Add chicken and green pepper to bag. Turn bag to coat chicken with sauce. Arrange chicken in an even layer. Close bag with nylon tie; cut 6 little slits in top. Bake until chicken is tender, 35 to 40 minutes. Serve over hot pasta of your choice. Serves 5. Contains 477 calories and 8 grams of fat.
Mix all ingredients well. Pour into greased and floured pan. Bake at 350 degrees for 35 - 40 minutes.
Sift dry ingredients together. Add oil and stir well. Add eggs, one at a time. Beat after each one. Add carrots and mix well. Pour batter into three 8-inch cake pans. Bake at 350° for 25 to 30 minutes.
Empty raisins into a large shallow container. Pour enough gin (cheapest you can buy) to completely cover raisins; most grocery stores carry both. Let stand uncovered until all liquid disappears (about 7 days). Then place raisins in a covered container and eat just 9 raisins a day. If you don't like raisins, put them on your cereal or in a salad.
*Cook on stove top whole in small amount of soy sauce with lid until tender and then chop.
Bring to a simmer, oil, vinegar, sugar, ketchup and salt. Cut peppers into small pieces, including seeds. Add peppers to simmering sauce and cook for 3 to 5 minutes. (If cooked too long, they become soggy.) Spoon peppers and sauce into pint jars and cold-pack for 7 to 8 minutes.
Beat eggs; mix in sugar, flour and coconut. Add milk, melted margarine and vanilla. Mix well. Pour into 13 1/2 x 9-inch pan. Bake at 350° until brown (about 1 1/4 hours).
Mix all dry ingredients, then add all liquid ingredients. Stir until mixed well. Pour into greased and floured cake pans. Bake at 350° for 30 minutes or until toothpick comes out clean. Cool and frost with favorite frosting.
Cook sausage, onion and garlic in skillet until done. Drain grease. Stir in green chilies; set aside. Grease 10-inch pie dish. Place 2 tortillas on the bottom. Spread 1/2 sausage mixture. Sprinkle with 1/2 the cheese. Add 2 tortillas. Spread with beans. Add 2 tortillas. Spread with peppers. Add 2 tortillas. Spread with remaining sausage and cheese on top. Cover and bake 40 minutes. Uncover and bake 15 minutes until hot in center. Cool 10 minutes. Cut. Serve with salsa or sour cream.
Melt 1 stick butter in an 8-inch square pan. Mix sugar, baking powder, flour and milk well. Then pour over melted butter. Add 1 large can of fruit over dough. Bake at 350° for 45 minutes.
Cream shortening and sugar. Add beaten egg, molasses and dry ingredients which have been sifted together. Add hot water and beat until mixture is smooth. Bake in greased and floured 13 x 9-inch pan. Bake in 350° oven for 35 minutes or until done.
Mix flour, sugar and milk; add 2 beaten eggs and mix well. Add corn; stir well. Pour into greased casserole dish. Cut up butter; place all over top of corn casserole. Bake at 350° for 1 hour. Stir corn after 30 minutes. Continue baking.
Heat oven to 375°. Beat sugars and shortenings in large bowl with wooden spoon until well blended. Mix in oats, vanilla and eggs. Stir in flour, bran, baking powder and soda thoroughly. Stir in peanut butter, candy, nuts and raisins. Bake 9 to 10 minutes. Cool one minute and remove to cooling rack.
Cook spaghetti until tender; chop in small pieces. Add green pepper, cucumber, onion and tomatoes. Mix dressing according to package directions. Pour over spaghetti; mix well. Refrigerate overnight. Stir before serving. Yields 10 to 12 servings.
Put milk in top of double boiler. Combine egg yolks, sugar, cocoa and cornstarch together. Mix a little of the milk in with the dry mixture until it begins to blend, add a little more and stir well. Then slowly pour the milk into the mixture until well blended before pouring it all back into the top of the double boiler.
Combine all ingredients and drop by spoonful on a greased cookie sheet. Bake at 350° for 10 minutes.
Prepare as for biscuits, or use Bisquick. Mix and roll into two 8-inch squares.
Cook rice with 1 1/3 cups of water, 1/2 teaspoon of salt and oleo. Drain kraut as well as possible. Chop kraut and corned beef very fine. Add onion, 2 eggs, rice, cheese, 1 teaspoon of salt and pepper. Mix well. Shape into 18 balls. Combine 1 egg and 2 teaspoons of water; beat slightly. Roll each ball in egg wash and roll in crumbs again. Cook in hot, shallow oil for 5 to 7 minutes. Turn once.