HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and rinse beans. Add chopped onions and peppers. Mix other ingredients in small bowl. Pour over beans. Refrigerate for at least 24 hours before serving, stirring 2 or 3 times daily.
Heat oil in a large skillet; add garlic, onion, green pepper and zucchini. Cook about 3 minutes until onion is tender, stirring frequently. Add eggplant, basil, oregano and pepper; cover and cook over medium heat for 15 minutes, stirring occasionally. Add tomato wedges; cover and cook 5 minutes or until tomatoes are heated. May be served warm or chilled.
Place brisket in large kettle. Cover with cold water. Cover tightly. Simmer 3 1/2 hours or until tender. Skim fat from liquid. Add onions, carrots, potatoes and turnips. Sprinkle with caraway seed. Cover and simmer for 20 minutes. Remove meat to warm platter. Add cabbage; simmer uncovered 10 to 15 minutes or until vegetables are tender. Makes 8 servings.
Dissolve gelatin in boiling water. Cool slightly, then stir in evaporated milk. Chill until as thick as unbeaten egg whites. Fold in pineapple, lemon juice, cheese, nuts, celery, and mayonnaise. Pour into 8 inch square pan or 5 cup mold. Chill until firm. Serves 8.
Peel and devein shrimp. Saute crushed garlic in oil until lightly browned over low heat. Add the juice or wine and bring to a boil. Add shrimp and cook, stirring constantly, until shrimp turn pink, about 3 to 5 minutes. Serve over linguine or angel hair pasta. Sprinkle with Romano and bread crumbs.
Cream the shortening and sugar. Add eggs and vanilla. Stir in flour, salt and coconut. Blend in peanut butter. Spread in greased and floured 9 x 13-inch pan. Bake at 350°. Cut into bars. Makes about 1 dozen.
Dip chicken pieces in melted butter and roll in crushed bran flakes. Place in 9 x 13-inch dish. Halve the potatoes and place between chicken pieces. Pour in a half cup of wine. Cover and cook 40 minutes in 400° oven. Uncover and cook 15 minutes more. Sprinkle with parsley.
Place chicken in bottom of 13 x 9 x 2-inch baking dish. Mix cream of chicken soup and sour cream. Pour over chicken. Crumble crackers over soup mix. Melt margarine and pour over top. Bake at 350° for 30 minutes. (I just use chicken breasts.)
Combine water and alum. Add to other ingredients. Knead. Add food coloring. Keep in covered containers.
In large pan, combine juice, sugar, catsup and onion. Bring to boil; simmer 15 minutes. Slice kielbasa in 1/4-inch slices. Place in large pan. Cover with water. Bring to boil. Simmer 15 minutes. Drain. Add to pineapple mixture; simmer 15 minutes. Cover and refrigerate overnight. Reheat before serving.
Dissolve jello in hot water. Cream cheese well, then add jello liquid a little at a time and stir until smooth. Add pineapple, lemon juice and salt. Pour into molds and put in refrigerator. Very good and pretty.
Brown hamburger in butter. Add all the ingredients. Simmer uncovered for 10 minutes or until onions and celery are tender.
Dry food thoroughly before dipping into batter. Heat fat or oil (3 to 4 inches) to 375° in deep fat fryer or kettle. Measure all ingredients into bowl; beat with rotary beater until smooth.
Mix dry ingredients. Add rest of ingredients; mix well. Bake in a jelly roll pan for 15 minutes at 350°. Frost.
Soften tortillas in hot oil over medium heat. Just dip in oil long enough to get coated. Stack on plate and set aside. Combine onion with hamburger. Heat chili in pan over medium heat. Add a little water.
Make sauce a day ahead. Mix flour, sugar, pineapple juice, vinegar and slightly beaten egg in a saucepan. Cook over medium heat until thick; chill overnight. Mix chilled sauce with Cool Whip, crushed pineapple, diced apples and 3/4 cup peanuts. Mix and top with remaining nuts.
Cut a circle at the top of each apple. Take out the core. Sprinkle cinnamon on the inside and cook on High for 2 minutes on a microwave plate.
Sift flour, sugar, cocoa, salt and soda into 9-inch square ungreased pan. Make 3 holes in dry ingredients. Pour vinegar, oil and vanilla in the 3 holes equally. Pour 1 cup water over the cake. Stir well with a fork until all lumps are out. Bake for 30 minutes at 350°. Cool and frost. Cake stays moist and good for a long time.
Using the point of a paring knife, make slits all around the roast. Insert the garlic slivers into the slits. Rub entire roast with salt and sprinkle top with pepper. Place in roasting pan with meat thermometer and bake at 350° for 30 to 40 minutes per pound or until thermometer reads 160° to 170°. Remove roast from pan and let stand.
Cook potatoes; drain and mash. Add cream cheese, sour cream, milk and salt and pepper. Beat at medium speed until smooth. Spoon potato mixture into a greased 13 x 9 x 2-inch baking dish. Drizzle top with melted butter. Bake at 350° for 30 minutes or until lightly browned. Serve hot.
Tear or cut 1 loaf in pieces and drop here and there in a 9 x 13-inch pan. Melt butter. Add rest of ingredients and beat until smooth. Pour over torn up loaf. Cut 2nd loaf and place pieces in empty spots. Let rise. Bake at 375° for 30 minutes. Cool 15 minutes. Turn out on waxed paper.
Add water to potatoes, carrots, celery, onion, chives, salt and pepper. Cover; simmer 10 minutes. Do not drain.
Melt butter in pan over medium high heat. Once melted, add onion. Saute onions 1-2 minutes and add rice. Cook rice 5 minutes, stirring 2 or 3 times. Add broth, water and tomato sauce. Bring to a boil. Cover and simmer until all liquid is completely absorbed and rice is dry. Mix in corn, if desired. Serve with green chili and pinto beans.
Prepare and bake cookie crust. Meanwhile, in large bowl, beat eggs, corn syrup, sugar and butter until well blended. Stir in cranberries and walnuts. Immediately pour over hot crust; spread evenly. Bake 25 to 30 minutes or until set. Cool completely. Cut into bars.
Pack the pear halves in jars. Combine the sugar and water to make a medium syrup; cover pears with boiling syrup and place in hot water bath for 10 minutes.
Preheat oven to 375°. In a large saucepan combine first 6 ingredients. Heat until frozen vegetables are warm. Transfer mixture to an 8 x 12-inch baking dish. Unroll dough into 4 rectangles, pressing perforations on edges to seal. Cover turkey mixture with 3 rectangles to form top crust. Decorate crust with cutouts from remaining rectangle. Bake 15 to 20 minutes until browned. Serves 6 to 12.
Heat oven to 300°. Blend all ingredients in top of double boiler. Place over boiling water; beat with rotary (or cordless) mixer, scraping sides and bottom of pan occasionally, until mixture forms stiff peaks. (Note: At this point, you can add food coloring to make these into pastel colored cookies.)
Combine all ingredients except milk in a large bowl, mixing well. Add milk and mix. Place in loaf pan and bake at 375° for 40 minutes.
Roll chicken in flour. Brown in butter. Remove chicken. Saute onion and celery in drippings. Add seasonings, soup and water. Bring to boil and add rice. Bake mix for 30 minutes or finish on top of stove.
Combine cracker crumbs and margarine; press into bottom and sides of 8-inch pie plate.
Drain and flake tuna. Combine with bread crumbs, celery and onion in a large bowl; mix well. Stir in mixture of mayonnaise, chili sauce and lemon juice. Shape into 5 patties. Place in lightly oiled skillet. Cook over low to medium heat for 5 minutes or until light brown. Serve plain or on hamburger buns with lettuce and tomato. Yields 5 servings.
Mix vinegar, oil, mustard, rosemary and pepper. Add artichoke hearts, salami, carrots and zucchini. Mix well. Add cooked and drained vermicelli and combine all ingredients together. Stir in Mozzarella cheese. Bake at 350° covered with foil. After 45 minutes, remove foil and top with the Parmesan cheese. Bake for 15 additional minutes.
Mix flour, soda and salt, set aside. Cream butter and brown sugar till light, add eggs and vanilla. Slowly add flour mixture then add chocolate chips, toffee bits and pecans. Scoop with ice cream scoop to cookie sheet. Bake 350° for 12-15 minutes; let cool on cookie sheet 5-8 minutes. Makes 4 dozen.
Combine the first 3 ingredients; spread in a 9 x 13-inch pan. Bake 12 minutes at 350°. Combine the next 3 ingredients and spread over crust. Mix pudding and milk and pour over cheese. Top with remaining Dream Whip.
Hand mix together butter, peanut butter, evaporated milk and sugar. Do not use electric mixer. Mix together well, using pastry blender or fork. Form into balls or eggs and chill. Melt chocolate and dip balls or eggs into melted chocolate. Chill.
In a Pam sprayed Dutch oven, saute first 5 ingredients 8 to 10 minutes. Stir in remaining ingredients. Cover, reduce heat and simmer 45 minutes, stirring occasionally. Uncover and simmer 15 minutes to thicken. Serves 6.
Mix ingredients together in a bowl. Spray a baking dish with Pam. Dip chicken pieces into mixture and place in baking dish. (Pour leftover mixture over chicken.) Bake at 350° for approximately 1 1/2 hours.
Wash, core and dice apples. Put into a large bowl. Add raisins, nuts, marshmallows and carrots. Mix well and stir in the whipped topping. Chill until ready to serve.
Combine juice, pudding and sugar in a large saucepan. Bring to a boil. Simmer 5 minutes or until slightly thick. Add orange slices, lemon slices and spices. Simmer 10 minutes more, stirring occasionally. Discard citrus slices, cinnamon sticks and whole cloves. Add fresh fruit and simmer 10 minutes longer. Serve hot or cold. Garnish with sour cream and/or ground cinnamon.
Mix flour and sugar to pineapple and bring to a boil on low heat; cool, then add other ingredients in layers or mixed up. Top with whipped cream.
Mix together. Put into a loaf pan. Bake until done or microwave pan for 6 minutes.
Mix together all ingredients. Pour into graham cracker pie crust. Save 1 tablespoon to spoon on top. Spread fruit pie mix over fruit cream mix. Put last tablespoon of fruit cream mix on top. Serve chilled.
Preheat broiler to hot. Place fish in oiled shallow pan in single layer. In a small bowl combine crumbs, basil, onions, green pepper, carrot, oil and vinegar. Spread mixture on fish. Broil 6 inches from heat until fish flakes easily.
Mix first 3 ingredients for crust and press into a 13 x 9-inch pan. Bake at 350° for 5 to 10 minutes. Cool slightly. Mix milk and coconut and spread over crust. Bake for 20 minutes. When cool, frost with melted chocolate chips and peanut butter mixture.
Brown ground beef with onion; drain. Add seasoning mix and water to meat. Bring to a boil. Reduce heat; simmer for 15 minutes. Preheat oven to 350°. Spread corn chips on bottom of 8 x 8-inch baking dish. Pour meat sauce evenly over chips. Sprinkle cheese and green pepper over meat. Bake in oven for 20 minutes to melt cheese and heat through. Let stand 5 minutes before serving.
Wash tomatoes. Cut off tops and remove pulp. Prepare mushroom filling. Wash fresh mushrooms with water, then scald. Slightly dry them. Slice, salt and fry until done. Add sour cream and mix. Heat. Spoon mushroom mixture into hollowed tomatoes.
Layer in large rectangular pan or dish in the following order: refried beans, sour cream mixed with the taco seasoning, tomatoes, onions, olives and Cheddar cheese. Chill and serve with nacho or tortilla chips.
Cook onion, celery and garlic in oil in large skillet until tender, but not brown. Add tomatoes, tomato sauce, Pace picante sauce and seasonings. Simmer, uncovered, 15 minutes. Combine cornstarch and water; add to sauce and stir until smooth and thickened. Add shrimp and green pepper. Cover and simmer 10 minutes. Serve over rice with additional Pace picante sauce. Makes four 1-cup servings.
Lightly grease a 9 x 12-inch pan. Mix cake mix, margarine and 1 egg together. Press into pan bottom edges up. Sprinkle nuts on top. Mix cream cheese, sugar and 2 eggs together. Pour on top and bake at 325° for 50 minutes.
Arrange pecan halves in pie crust. Beat eggs. Add melted butter, corn syrup and vanilla; stir until well blended. Combine sugar and flour; blend this with the egg mixture. Pour over pecans. Let stand until nuts rise to surface. Bake at 350° for approximately 45 minutes.
Mix sugar, flour and cocoa well to avoid lumps. Mix in other ingredients. Add nuts, coconut, and/or oatmeal. Mix well. Put into 8-inch pie shell. Place pecan halves on top. Bake at 350° until done, about 30 minutes.
Cook rice according to package directions. In a skillet, saute the onions, celery and pepper in butter; pour into a casserole dish and add pimiento, mushrooms, rice, shrimp, crabmeat and mushroom soup; mix thoroughly. Top with cracker crumbs and bake at 350° for 30 minutes.
Heat oven to 350°. Melt butter or margarine in a large saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly (about 1 minute). Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly with a wire whisk. Boil and whisk 1 minute. Stir in remaining ingredients. Pour into ungreased 10 x 6 x 1 1/2-inch baking dish or 1 1/2-quart casserole. Bake, uncovered, 40 to 45 minutes. Garnish with snipped parsley. Makes 6 to 8 servings.
Cut pepper into strips and saute in butter until tender. Add hot dogs and drained pineapple to pepper. Simmer 5 minutes. Mix brown sugar and barbecue sauce together and add to hot dogs. Simmer another 10 to 15 minutes until hot. Serve over rice or alone.
Brown the hamburger and let cool. Mix together the cream cheese, sour cream and taco seasoning until smooth. Spread on cookie sheet. Put cooled hamburger on top, shredded lettuce on top of hamburger and sprinkle Cheddar cheese. Garnish with tomatoes. Use nacho chips to dip with.
Beat all ingredients at high speed until creamy and smooth. Vary by adding food coloring or grated sweet chocolate. Frosts one two-layer 8-inch or 9 x 13-inch cake.
Cook vegetables and garlic in oil until tender. Stir in pasta sauce and oregano; simmer 15 minutes. Combine cottage cheese and Parmesan cheese. In 13 x 9-inch baking dish, layer 1/2 each of the noodles, sauce, cottage cheese and Mozzarella. Repeat layering. Top with chopped parsley. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes. Let stand 20 minutes and serve.
Combine sugar, cocoa, nuts and salt in mixer bowl; mix at low speed until thoroughly blended. Add unbeaten egg whites; mix just to moisten. Do not overmix. Line baking sheets with parchment paper. Drop by heaping tablespoonfuls, 2 to 3 inches apart, onto parchment paper. Bake at 300° for 20 minutes. Makes 2 dozen.
Combine rice, sour cream, salt, pepper and 1/2 cup cheese. Spoon into buttered shallow 1-quart baking dish. Top with remaining cheese. Bake at 350° for 20 minutes.
Heat one large can of cherries or peaches or some other fruit (as you prefer), juice and all. Melt 1 stick butter or oleo in 2-quart baking dish. Pour the mixed batter over the top of the melted butter. Then pour hot fruit over batter and bake at 375° for 30 to 40 minutes.
In a large hot skillet brown potato and carrot in granola oil. When slightly tender, add celery and onion. When they are slightly tender, add squash, zucchini and green pepper. When they are slightly tender, add garlic, Italian seasoning, tomato and salt. Cover and cook on medium heat for 1/2 hour. The tomato and vegetable juices should form a rich sauce.
Melt semi-sweet chips, vanilla chips and oil together. Stir often until smooth. Holding by top, dip strawberries into melted chocolate and place on wax paper-lined baking sheet. Cover loosely and chill until firm, about 1 hour.
Mix and let stand 2 to 3 days. Stir a couple times a day.
Mix first 4 ingredients with buttered hands. Roll into rolls. Place chili powder on wax paper. Roll the cheese rolls in chili powder; roll in plastic wrap. Chill. Slice and serve on crackers.
Combine with meat and lay meat mixture between 2 pieces of wax paper. Roll out like a jelly roll. Sprinkle with about 1 cup grated cheese and 1 large jar of Green Giant mushrooms. Roll up like jelly roll. Top roll with barbecue sauce. Bake at 325° to 350° for 30 minutes.
Cut ribs into serving-size pieces, 3 to 4 ribs wide. Arrange them in a shallow roasting pan. Cover pan with aluminum foil; crimp foil tightly to edge of pan. Bake at 375° for 1 hour.
Beat together egg and milk. Add dry ingredients, mix with a fork. Drop into meat broth or sauerkraut. Boil about 20 minutes.
Cut bagel in half. Heat both halves. Spread with butter, cream cheese and sardines. Serve with thin slices of sharp cheese.
Cook noodles, then mix in rest of the ingredients. Chill in refrigerator for at least 1 hour.
Pour 1 tablespoon of oil into a large skillet. Preheat over medium heat. Add eggs. Lift and tilt the skillet to form a thin sheet of egg. Cook, without stirring, about 2 minutes or just until set. Slide sheet onto a cutting board. Cut into 2 x 1/2-inch strips. Pour remaining oil into skillet. Preheat over medium-high heat. Add green onions; stir-fry for 30 seconds. Add the shrimp, ham and mushrooms; stir-fry for 1 minute, adding more oil if necessary. Stir in rice. Sprinkle with soy sauce; stir-fry 1 to 2 minutes more. Stir in egg strips, lettuce and peas; heat through. Gently toss. Serve immediately. Serves 6.
Mix together	cream	cheese, Worcestershire sauce, Accent, onion and beef (chopped fine). Make ball or can make 2 small balls. Take other package of beef (chopped) and roll ball into it.
Heat oven to 400°. Grease bottom of 12 muffin cups. Beat egg; stir egg and oil. Mix in remaining ingredients just until it is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until golden brown. Makes 12 muffins.
Blend 1 can of each type of bean in blender. Add 1 soup can water. Cook in crock-pot all day or simmer on low heat 2 hours or longer. Stir often. Serve over rice.
Cook ingredients except apples over medium heat until thick. Cool completely! Peel and dice apples. Mix with cooled sauce and pour into an ungreased 9 x 13-inch dish. Top with Cool Whip. Sprinkle a few chopped pecans and cocktail cherries with stems on top. Chill. Serves 12+.
Preheat oven to 350°. Mix all ingredients. Put in bundt pan which has been floured and greased. Bake for 45 minutes. Mix some apricot nectar with powdered sugar and pour over warm cake.
Puree raspberries. Mix all together. Raspberry sherbet may be added, if desired. Serves 20.
Heat lightly until mixed, sugar, water and cream of tartar. Break crackers in halves and place in an unbaked pie shell. Pour ingredients over and add top pie crust. Bake until golden brown. You will be surprised!
Spray 5 x 9-inch loaf pan. In large bowl, combine beef, oats, carrots, celery, onion and parsley. Mix well. Combine tomato sauce, egg and seasoning. Combine meat mixture with tomato sauce mixture just until mixed. Lightly spoon into loaf pan. Bake in 375° oven for 50 to 60 minutes. Allow to stand for 5 minutes, then slice into 6 pieces.
Mix ingredients together like you would a pie crust. Line a greased 9 x 13-inch pan with dough. Peel and slice the apples. Line on top of dough. Sprinkle with sugar, cinnamon and 1/2 cup melted butter. Bake in a 350° oven for 20 to 30 minutes.
Mix sugar, milk and butter. Cook for 12 minutes at a boil, stirring constantly. Remove from heat and add peanut butter, marshmallow cream and vanilla. Mix well. Pour into lightly buttered 10 x 13-inch pan. Cool and cut.
In medium pan, combine milk and chocolate chips and cook over low heat, stirring occasionally until chocolate melts and mixture is smooth; pour into electric mixing bowl and add graham cracker crumbs and nuts to mixture on medium speed until smooth. Spread in greased 8 x 8-inch pan; refrigerate until firm. Cut into squares.
Sift flour, salt and baking powder and soda. Cream until light the margarine and brown sugar. Beat in bananas. Alternate adding the wet mixture to the flour mixture in about 3 parts with the vanilla and water. Stir until blended. Transfer to loaf pan (greased). Bake at 350° for 1 hour.
Place grated zucchini, onion and salt in ice water and refrigerate overnight; drain well. Add vinegar, sugar, celery seed, cornstarch, dry mustard, pepper, turmeric and peppers. (You can use all green pepper, if you choose.) Stir well and cook 30 minutes. Pour in 6 pint jars and process 15 minutes in hot water.
Cut up vegetables and cover with water. Season with dry onion soup mix. Boil for 10 minutes; cover, lower heat and simmer until vegetables are soft.
Cook the grits as directed on box. When they are cooked, add the remaining ingredients. Mix well and pour into a greased casserole and bake at 350° until brown, about 30 minutes.
Combine oil and sugar. Add eggs and salt and mix. Mix together baking soda and buttermilk. Add to egg mixture, alternately with flour. Add bananas. Fold in nuts and pour into a well-greased pan. Bake at 350° for 30 minutes or until done.
Preheat oven to 350°. Line roast pan with aluminum foil. Salt roast and place in pan. Combine soup, mix and water; stir and pour over roast. Cover with foil. Bake for 1 hour per pound for a tender and delicious roast.
Mix all ingredients. Put in greased cast-iron skillet. Bake at 350° for 20 minutes or until done. You may add grated orange peel if desired.
Drain fruits. Mix and make 1 cup. Pour in saucepan and bring to a boil. Add jello to dissolve; cool. Add other ingredients. Chill until firm.
Brown meats. Add tomatoes, onion soup mix and Italian seasonings. Cover and simmer 1 hour until beef is tender. Add consomme, Burgundy, mushrooms, beans and cooked macaroni and cook for 20 minutes more.
Let broccoli thaw and mix soup, milk, 1/2 of margarine and Cheez Whiz over low heat. Saute onion in 1/2 of margarine. Combine all ingredients together and pour into a large glass baking dish. Bake 45 minutes at 350°. Do not cover. I like to use fresh broccoli.
In a large bowl, combine eggs, oats, Worcestershire sauce and pepper. Add ground beef and mix well. On a piece of waxed paper, pat meat mixture into an 18 x 9-inch rectangle. Combine cream cheese and chilies. Spread over meat to within 1-inch of outer edges. Roll meat mixture, jelly roll style starting at narrow end. Place seam side down in a 12 x 8-inch baking dish. Bake at 350° for 50 minutes. Drain excess fat. Top with salsa and bake another 10 to 15 minutes. Let stand 10 minutes before serving. Makes 6 to 8 servings.
Place the yogurt and sherbet in blender container. Cover; blend about 15 seconds, or until smooth. Serve immediately as a beverage, or pour mixture into four 3-ounce paper cups. Insert wooden sticks in mixture. Freeze about 2 hours, or until firm.
Unroll breadsticks. Place 1 pepperoni on each end. Cover pepperoni up; give a twist. Bake at 350°. Can be served plain or in pizza sauce.
Combine sugar, margarine and milk in heavy 2 to 3-quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat; stir in peanut butter until melted. Add marshmallow and vanilla; beat until blended. Pour into greased 13 x 9-inch pan. Sprinkle with chocolate bits. Cut through fudge with knife for marble effect. Cool at room temperature. Cut into squares.
Cook vegetables according to directions. Combine mayonnaise, celery, cheese and onion in small bowl. Place vegetables in long cooking dish. Layer cheese mixture on top of vegetables. Bake at 350° for 1/2 hour, covered with tinfoil. Remove tinfoil, sprinkle crackers over and drizzle margarine over them. Return to oven and bake 10 to 15 minutes longer, until golden. May add water chestnuts if desired.
Combine Bisquick, flour and sugar and mix. Add eggs and beer. Beat with an electric mixer for about 1 minute, until blended. Turn into a greased loaf/bread pan and bake at 350° for 1 hour. Cool in pan for 10 minutes and remove. This is a great quick bread for the fall season and goes nicely with soups and salads.
Mix cooked hamburger, lettuce, tomatoes, onion, red kidney beans, cheese and seasoning. Just before serving, add the remaining ingredients.