HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain beans; reserve liquid. Cook bacon until crisp. Remove enough grease to make 1/2 cup. Add onions and cook until tender. Add brown sugar, catsup and mustard. Stir until well mixed. Add beans. Cook until boiling. Turn flame down. Simmer 10 minutes. Crumble bacon and add. Simmer another 10 minutes. Stir to prevent sticking. If sauce is too dry, add some juice that was drained off beans.
Melt butter. Stir in cream cheese, corn and green chilies. Pour into an 8 x 8-inch baking dish. Bake at 350° for 20 minutes. Serves 9.
Thaw fillets, if frozen. Brush with salad oil; sprinkle lightly with the salt, then arrange in a buttered shallow baking pan. Bake at 425° for 20 minutes.
Mix pretzels, oleo and 2 tablespoons sugar in bowl. Press into a 9 x 13-inch baking dish. Bake at 400° for 10 to 12 minutes. Cool to room temperature.
Mix and pour into iron skillet. Cook at 400° until golden brown for about 30 minutes.
Flour, salt and pepper steak. Brown in a small amount of oil. Add onions, celery, mushrooms and bell pepper. Cook slightly. Add tomatoes and water and cover and simmer for 1 hour.
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir. Spoon into a greased 2 1/2-quart casserole. Crush cereal and stir in remaining butter. Sprinkle over potato mixture. Bake at 350° for 50 minutes. Yields 10 to 12 servings.
In a large bowl, blend peanut butter, sugar, eggs and baking soda with a spoon until smooth. Do not beat. Fold in chocolate chips. Drop by teaspoon onto ungreased cookie sheet, about 2 inches apart. Bake at 350° for 8 to 10 minutes. Remove from oven and let stand for approximately 1 minute before removing from cookie sheet. Then, continue to cool on wax paper. Makes about 3 dozen cookies.
In greased 11 x 7 x 1 1/2-inch baking dish or 2-quart casserole, alternate layers of potatoes, green pepper and onion. Combine remaining ingredients and a dash of pepper. Pour over potatoes. Cover and bake at 350° for 45 minutes. Uncover and bake 20 to 30 minutes longer or until tender. Serves 8.
Mix dry yeast in warm water and let stand until dissolved. Sift flour and then sift together 4 cups of the flour, salt, soda and sugar. Into this mix the cup of shortening.
In a large bowl, shred Kadaifi. Use an 11 x 13-inch or 11-inch round pan. Butter bottom and sides of pan. Layer Kadaifi in pan. Sprinkle nut and sugar mixture over Kadaifi evenly. Sprinkle butter over layer and repeat this procedure until you finish with the last layer of Kadaifi and butter
Stir together flour, baking powder, baking soda and salt. Combine mashed bananas and cereal. Let stand 2 minutes.
Mix and pour in small casserole dish. Heat at 350° for 15 to 20 minutes or until bubbly! Serve hot with crackers.
Sift together dry ingredients; set aside. Cook margarine, cocoa and water to a boil, then pour over dry ingredients. Add eggs, one at a time, then buttermilk and vanilla. Bake in a greased jelly roll pan at 350° for 15 to 20 minutes.
Mix the ground beef with the egg, onion and bread crumbs. Spread out on a large cookie sheet. Top with the pizza sauce and cheese. Bake at 350° for 25 minutes. Cut and serve. Delicious!
Cook rice according to package directions. Brown ground beef and add tomato juice and the package of taco seasoning. Simmer 15 to 30 minutes. Separately cook cheese sauce; mix Cheddar cheese soup and Ro-Tel tomatoes. Simmer 15 to 30 minutes. To serve, layer corn chips, rice and meat sauce. Then add lettuce and top with cheese sauce. Serve 4 to 6 people.
Drain water off chicken. Mix chicken and cream cheese in bowl. Refrigerate for awhile. Form into ball with spoon on plate or platter. Serve with chicken-flavored crackers.
Combine the first 6 ingredients and pour into baking dish. Mix remaining ingredients and spread over top of potato mixture. Melt butter and drizzle over top. Bake in a 350° oven for approximately 20 minutes. May be prepared and frozen, ready to bake when needed.
Mix well in blender or shake in bottle. This should have a sweet and sour taste. Better if stored in fridge overnight. Shake.
Combine ingredients and place in buttered 9 x 12-inch casserole. Top with crushed potato chips, if desired. Bake at 350° for 30 minutes.
Tear lettuce into bite size pieces and add the rest of the ingredients; toss lightly with salad dressing.
Melt butter in shallow 9-inch dish in microwave oven. Add potatoes, onion and garlic; toss. Cover loosely with plastic wrap; place in microwave oven on full power 5 minutes. Stir in green pepper and salt; toss. Cover and microwave on full power 3 minutes. Gently mix in cheese. Toss gently and dust with paprika; microwave on full power, uncovered, 3 minutes. Let rest 2 minutes. Sprinkle on parsley. Serves 2 to 3.
Sprinkle with flour before putting sauce over chicken. Bake at 350° in sealed foil for 1 1/2 hours.
Grind vegetables in meat grinder or food processor. Mix with salt. Put mixture in thin cloth bag; let drain overnight. Next morning empty bag into large kettle, add sugar. Stir mixture; add cider vinegar and pickling spices and let mixture boil for 20 minutes. Remove spice bag. Fill canning jars which have been in a kettle of boiling water; seal filled jars. Cover with lids which have been in boiling water.
Add enough warm water to milk to make one quart. Add the shortening, melted, to this. Then add yeast cake and sugar to lukewarm water. Let stand 3 minutes. Add salt to liquid. Then add enough flour to make a dough stiff enough to knead. Let rise until double, covered with a wet towel. Knead again until light and springy. Divide in 4 equal parts and shape into loaves. Place in greased pans and let rise until light, not quite so much as double in bulk. Bake in 350° oven for 30 minutes.
Mix flour, sugar, salt and baking powder. Rub in butter until it resembles coarse corn meal. Add raisins. Combine buttermilk, egg and baking soda. Stir buttermilk mixture into flour; mix until moistened. Bake in greased 1-quart pan or casserole in moderate oven at 375° for 1 hour. Use knife to form cross on top of bread before putting in oven.
Combine the ingredients thoroughly and reserve 2 tablespoons. Press mixture firmly against the bottom and sides of a 10-inch head pan. Pour in the filling and sprinkle with reserved zwieback mixture.
Mix sugar and seasonings; pour over apples. Stir well and put in a casserole dish. Mix bread crumbs with melted butter and put on top of apples. Bake in a moderate oven about 40 minutes, until crumbs are brown and apples are bubbly.
Mix cake according to package directions. Divide in half. To half of batter add 1 stick margarine and 1/2 can of Eagle Brand milk. Mix well; pour into 10 x 14-inch greased and floured pan. Bake at 350° for 25 minutes only. While baking, melt 1 stick of margarine. When melted add the remaining Eagle Brand milk and 1 cup of pecans. Take spoon and spoon caramel mixture over top of cake that is baked. Pour remaining batter over top of this mixture. Bake for 25 minutes only.
Place 1/2 of the stuffing in the bottom of a 11 x 7-inch pan. Pour melted margarine over. Add cubed chicken. Mix sour cream with soup and spoon over chicken. Top with remaining stuffing. Slowly pour broth over casserole, allowing it to soak through to bottom. Bake, uncovered, in a 350° oven about 45 minutes.
Dissolve yeast in warm water. Add next 3 ingredients and beat 2 minutes. Add egg and softened butter. Then add one more cup of flour and beat until smooth. Drop by spoonfuls into greased muffin tins. Let rise until double, 50 to 60 minutes. Bake at 375° for 30 to 35 minutes.
Cut onion up in chunks and shred cheese. Cut tomato in bite-sized pieces. In separate bowl add the can of cream of chicken soup and milk and set aside. Saute onion and garlic in hot oil for about five minutes until tender, keep stirring. Stir in oregano, salt, chilies and sugar. Simmer for 10 minutes, uncovered, keep stirring. Add chicken and taco seasoning, stirring until chicken is almost done then add tomatoes stirring until done. Lightly toast flour tortillas over medium heat in aluminum skillet, cooking on each side for 10 to 15 seconds. Remove and add meat mixture and roll up. Place with the seam side down in narrow buttered casserole dish. Top with the milk mixture and finally top all of this with the shredded cheese. Bake at 375° for about 25 minutes, then uncovered for 15 minutes. When you are ready to serve then add the sour cream on top. Serves 4.
Wash chilies and remove strings and seeds. Drain. Grate cheeses separately. In a 13 x 9-inch pan, place a layer of chilies, then Cheddar, then Jack. Repeat 2 more times. Separate eggs. Beat yolks and add milk, flour and salt. Beat whites, then fold into yolk mixture. Pour over chilies and cheese. Bake at 350° for 1 hour. Add enchilada sauce and bake 1/2 hour more. Put oven rack as far away from heat source as possible. This stuff burns easily! Serves 10 to 15.
Wash but do not peel tomatoes. Cut in halves crosswise. Mix flour, salt, sugar and pepper. Roll tomatoes one at a time in flour. Brown on both sides in hot bacon fat. Remove to hot serving dish and keep warm. Add evaporated milk to the same frying pan. Boil slowly, stirring constantly until thick (about 2 minutes). Pour over tomatoes.
Dissolve jello in boiling water. Add pineapple, lemon juice and rind. Add cold water and sour cream. Chill.
Sift together flour, cornstarch and powdered sugar. Beat margarine until smooth; add vanilla. Add remaining ingredients. Refrigerate 1 hour. Shape into 1 inch balls; flatten. Bake at 375° for 10 to 12 minutes.
In a large bowl, mix milk, oil and eggs. Then add dry ingredients. Cook on a hot griddle.
Mix all ingredients together and divide evenly onto hot dog buns. Wrap each filled bun in foil. Bake 20 to 30 minutes until thoroughly heated at 300°.
Boil macaroni until tender; drain and let stand until cooled. Mix remaining ingredients together. Season to taste. It's best to let salad cool for at least 1/2 hour to let seasonings set.
Roll pastry in 14-inch circle; put in 12-inch pizza pan. Flute edges; prick. Bake at 300° for 15 minutes. Blend cheese and sugar; add eggs and beat well. Add nuts and vanilla. Pour into partially baked crust and bake for 10 minutes; cool. Spread pie filling over cheese layer and chill. Top with Cool Whip before serving.
In large bowl, mix first 6 ingredients. In small bowl, beat eggs slightly. Stir in buttermilk, oil and vanilla. Add to flour mixture until smooth. Stir in carrots, coconut, nuts and pineapple. Pour into greased and floured 9-cup tube pan. Bake in preheated oven at 350° for 45 to 50 minutes. Cool in pan 10 minutes. Remove from pan and prick with fork. Meanwhile, prepare glaze.
Combine. Simmer 2 to 2 1/2 hours. Serves 4 to 6.
Dice onions and beef. Mix with softened cream cheese. Add Accent and Worcestershire sauce. Better served at room temperature. Good on crackers, celery, carrot sticks and with chips.
Mix cake according to directions. Grease and flour 9 x 13-inch pan. Use half of cake mixture and bake for 15 minutes at 350°. When done, add chocolate chips, chopped peanuts and caramel mixture. Then cover with remaining batter and bake for 20 minutes or until done.
Mix at medium speed cream cheese and butter until fluffy. Add mayonnaise, lemon juice and onion. Add shrimp and beat at low speed until mixed. Cover and refrigerate at least 2 hours. Serve with crackers.
Cut potatoes in large chunks with skins left on. Wash potatoes real good; leave skins on. Place all ingredients in plastic bag and shake. Place potatoes in shallow baking dish. Bake at 450° for 40 minutes until brown. Serve hot.
In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour into a greased 13 x 9 x 2 inch or 3 qt. baking dish. Cover and bake at 375 degrees for 1 3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls. Yields 6-8 servings.
Combine all ingredients. Pour into a 2-cup ovenproof dish. Bake at 400° about 15 to 20 minutes or until dip is bubbly. Serve with crackers. Yields 1 1/2 cups.
Set cream cheese aside to soften. Remove stems from berries to form a flat base. Place on cutting board, pointed end up. With a sharp knife, carefully slice each berry in half vertically to within 1/4-inch of base. Cut each half into 3 wedges to form 6 petals. Pull petals apart slightly.
Bring broth and salt to a boil. Slowly add farina, stirring constantly until thick. Remove from heat. Add butter and eggs. Add parsley. Cool. Drop by teaspoons into hot chicken or beef broth. Simmer, covered, 8 to 10 minutes. Makes 24 dumplings.
Sift dry ingredients, except cinnamon. Mix well. Mix 1/3 of dry ingredients with cinnamon. Add apples and nuts. Mix until well coated. Mix eggs and oil. Add to dry ingredients. Batter will be very stiff. Add coated apples, nuts and vanilla. Mix well.
Cook chicken and tear into bite size pieces. Melt margarine and stir in stuffing. Put half of stuffing in bottom of baking dish. Spread chicken over stuffing. In a separate bowl, mix both cans of soup and 2 cups broth. Pour over chicken and then cover with remaining stuffing. Bake at 350° for 30 to 45 minutes.
Mix punch and pineapple juice together. Pour back into cartons and freeze. Take out of freezer 2-3 hours before serving. When ready to serve, add one 2 liter bottle ginger ale.
You will need a 3-pint nonstick or Teflon coated pot with a tight fitting lid.
Blend bananas in container or blender. Combine bananas with sugar, water and juices. Mix well. Pour mixture into 3 1/2-gallon containers. Freeze. Let thaw 1 to 2 hours before serving.
Mix sugar, syrup and butter. Add eggs and pecans. Fill unbaked pie shell with mixture and bake at 350° for 40 minutes.
Sift together flour, salt, soda, baking powder, cinnamon and allspice. Add oil, sugar and applesauce. Mix well until blended. Bake in greased muffin pans at 400° for 15 to 20 minutes.
Mix flour, salt and poultry seasoning. Dip first in milk, then in flour mixture. Dip again in milk, then again in flour mixture. Brown in canola oil.
In a large pot brown and drain ground beef. Add all 6 cans of ingredients. Stir in both packages of taco seasoning and ranch dressing. Bring soup to a boil, reduce heat and simmer for 30 minutes.
Cook cranberries according to directions; add marshmallows and dissolve while hot. Also add dissolved gelatin. Add apples and nuts and mix. Pour into long loaf pan and chill in refrigerator until firm. Serve on lettuce leaves or plain.
Melt almond bark and peanut butter until smooth. Stir in remaining ingredients; mix well. Let stand for 15 minutes. Drop by teaspoon onto waxed paper. Makes 3 dozen.
Cream shortening and sugar. Stir in eggs. Add the soda to the sour cream and stir into the cream mixture. Sift the salt with the flour and add to the cream mixture. Mash the bananas and add to the mixture. Grease 2 loaf pans and pour in batter. Bake at 350° for 1 hour. Brush with butter. Enjoy.
Place chicken broth and barbecue sauce in slow cooker crock-pot. Cook on low 4 to 5 hours. Serve on hot, toasted hoagie rolls. Makes 6 to 8 servings.
Place ingredients in blender or food processor. Blend until smooth. Refrigerate. Serve with fruit dippers. Makes 1 1/2 cups.
Pack cucumbers in clean jars. Put a pinch of alum over cucumbers. Put the rest of the ingredients in a pan and bring to a boil. Pour over the cucumbers.
Heat oven to 350°. In 10-inch skillet, melt 1/2 cup butter. Add onion and cook over medium heat until tender (4 to 5 minutes). Remove from heat. Stir in water, stuffing, walnuts and apple. Fill in pockets in pork chops with stuffing; secure with wooden picks.
Cream shortening and sugar together. Add eggs one at a time and beat well after each addition. Stir in the mashed bananas and nuts. Add sifted flour with salt, soda and baking powder alternately with the milk. Bake in well-greased and floured loaf pan for 1 hour at 325°.
Boil the first 4 ingredients together for 5 minutes; cool. After mixture cools, add last 4 ingredients and mix well. Bake in greased pan for 35 minutes (or until done) at 350°.
Heat until butter melts. Separate 2 cans of refrigerated biscuits. Cut each into 4 pieces. Place in a large bowl. Pour brown sugar mixture over biscuit pieces. Toss to mix. Spoon biscuits into a greased ring pan. Bake 20 to 30 minutes at 400°. Let stand 3 minutes and invert on plate.
Mix well all ingredients and place on a small bun. Wrap individually in foil and warm in oven at 175° for 1 hour.
Mix all together; blend well on medium-high speed. Bake at 350° for 55 minutes.
Blend tofu in a food processor or blender until real creamy and smooth. Add brown sugar, pumpkin, egg whites and spices. Blend well. Pour in a 9-inch unbaked pie shell. Bake approximately 1 hour in a preheated 400° oven or until a toothpick inserted in center comes almost clean. Cool and serve. Serves 10.
In a nonstick skillet coated with cooking spray, cook chicken for 6 minutes on each side; remove and keep warm. Add mushrooms, garlic, basil and Italian seasoning to skillet; saute until mushrooms are tender. Stir in spaghetti sauce and wine or broth. Add chicken; cover and simmer for 10 minutes or until heated through. Serve over pasta.
Bake potatoes for 15 minutes in oven at 325°. Boil remaining ingredients for 5 minutes in saucepan, stirring continuously. Pour over yams, bake 15 minutes longer, basting frequently.
Sprinkle meat with 1/4 teaspoon garlic powder. Broil until cooked as desired, turning once. In skillet, cook onion, green pepper, herb and remaining garlic powder in oil until vegetables are tender-crisp. Drain tomatoes, reserving juice. Combine juice and cornstarch. Add to vegetables. Cook, stirring constantly, until thick. Add tomatoes, heat through. Salt and pepper to taste. Thinly slice meat; top with vegetables.
Mix and refrigerate overnight. Can be served from a round loaf of pumpernickel bread that has had center removed. Cut center into pieces to be used for spreading of dip.
Drain pineapple and cherries. Heat and mix with jello. Add cream cheese. Mix well. Set aside and cool. Add Coke, pineapple and cherries. Pour into dish and chill. Cut into squares.
In a 9 x 9-inch dish or similar, spread cream cheese on bottom; smooth to cover pan. Place sliced peppers on cream cheese and press down. Pour chili over cheese and peppers. Sprinkle other cheeses over top. Cook 20 minutes at 350°. Serve with your favorite corn chips.
Mix together the first 4 ingredients in a 4-cup Pyrex pitcher. Microwave for 4 minutes. Stir real good. Microwave for 3 1/2 minutes. Add the vanilla and add the butter. Microwave 1 1/2 minutes. Add the soda. Stir and pour quickly onto buttered cookie sheet. After 30 minutes, turn the candy over to let it dry thoroughly. Break into bite size pieces and enjoy.
Dip chicken in margarine. Cover completely in cracker crumbs. (Ziploc bags work well to "shake.") Cover all with generous coating of cheese. Bake at 350° until juice from chicken runs clean. Easy and delicious.
Serve with tortillas (I use wheat), chopped, diced tomatoes, cheese, peppers, sour cream, etc. Cut bone away from turkey breast, then slice breast so that you end up with strips of turkey. Mix fajita marinade (usually with vinegar, oil and water) and soak turkey strips in marinade. Slice bell pepper and onions into strips; slice garlic. Heat oil in large pan; put in garlic slices and then pepper and onions. Sprinkle to taste with chili powder and Cajun seasoning. Cook to taste (I like mine still with a bit of crispness). In another frying pan, heat oil; add in some of the marinade and cook strips of turkey (doesn't take very long). As the turkey is finished, place on serving platter. Mix in bell pepper-onion-garlic mixture as it is finished. Serve with tortillas and whatever else makes you happy!
Brown meat; add vegetables. Simmer 15 minutes. Add other ingredients, except noodles and cheese. Simmer 15 minutes. Remove from heat. Add cooked noodles. Put mixture into shallow baking dishes. Bake 1 hour at 300°. Top with cheese and cook until cheese is melted. Serves 20. Freezes well.
Sift flour, salt, baking powder and soda together. Cream shortening and sugar. Add eggs and vanilla. Add dry ingredients; mix. Add pineapple last. Drop by teaspoons. Bake at 350° until light brown.
Combine all ingredients and beat until fluffy. Frost cookies and decorate with coconut and cherry halves.
Saute the onion and celery in oil. Mix all ingredients in a large bowl. Transfer to a large casserole dish. Top with 1 stack crushed Ritz crackers. Drizzle 1 stick margarine over all. Bake at 350° for 40 minutes.
Cream together the butter and the sugar. Beat the eggs until they are light, add the vanilla and eggs to butter and sugar, mixing well. Add the cocoa and nuts; mix again. Pour in greased and floured pan and bake at 350° until done.
Cook spinach (according to package directions). Drain and squeeze dry. Mix together all ingredients. Chill for 2 hours. Roll into balls. Freeze on cookie sheets. When frozen, store in plastic bags until needed. Thaw before baking. Bake at 300° for 30 minutes (don't overbake).
Saute chopped garlic and onions in olive oil until soft. Have large pot of water boiling for pasta. Add drained capers, chopped tomatoes, chopped artichokes, chicken broth, salt and pepper. Simmer approximately 25 to 30 minutes on low heat. Cook pasta last 10 minutes while mixture is simmering. Drain pasta; put it and tomato mixture back into large pot. Mix well. Sprinkle portions with freshly grated Parmesan cheese. Serves 6 to 8 easily.
Cook and stir onion in margarine (or butter) in 2-quart saucepan until onion is tender. Stir in remaining ingredients except shrimp and rice. Cook over low heat, stirring occasionally, 30 minutes. Stir in seafood; heat through. Serve over rice. Makes 8 servings.
Slice chicken breasts into bite size strips and brown in large skillet with oil. Add Taco Bell taco seasoning mix and water; simmer until reduced. Clean and slice all remaining vegetables for the salad. Combine all dressing ingredients and blend well. Pour into serving dish. Place the salad into serving bowl and top with warm chicken. Serve with Taco Bell tortilla chips and Avocado Picante Dressing. Makes 4 to 6 servings. Takes 20 minutes.
Form loaf in 8 1/2 x 4 1/2 x 2 1/2-inch pan. Bake at 350° for 60 minutes with or without tomato sauce. Serves 8.
Mix all ingredients except marshmallows. Pour in casserole dish after greasing. Bake at 325° for 1 hour. Top with marshmallows. Brown in broiler.
Mix cheese and shortening with hands. Add yolks and continue working until well blended. Add flour and baking powder. Mix well. Chill in refrigerator overnight. When ready to use dough, sprinkle powdered sugar on board and roll out. Cut in squares and fill. We use walnuts, apricots or lekvar. Bake in a quick oven (350°) for about 20 minutes. Sprinkle with powdered sugar when cool.
Cream together shortening and sugar. Add egg and mix well. Add other ingredients and beat until well blended. Chill dough several hours. Shape dough into small balls and roll in sugar. Bake 10 minutes at 350°.
Brown ground beef and sausage in a large pot. Drain. Add potatoes, onion, carrots and Worcestershire sauce. Add remaining ingredients and cook over medium heat until potatoes and carrots are done. Great with fried cornbread.
Saut onion in stick of butter. Mix with herb stuffing and 2 cups chicken broth. Then for bottom layer, put 1 can of chicken soup, mixed with 3/4 cup milk. For middle layer, put in cut up chicken. For top layer, put the Pepperidge Farm stuffing mixture on top. Bake at 350° for 20 to 25 minutes until it bubbles.
Place everything in crock-pot; salt and pepper. Cook on low 8 to 9 hours or 5 to 6 hours on high.
Cook spaghetti; toss all with 2 forks, except a small amount of cheese for topping. Top with cheese. Bake in a 1 1/2-quart casserole dish at 350° for 45 minutes. Serves 4 to 5.