HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash beans and soak overnight in cold water; drain 2 1/2 cups water and bring to a boil. Turn down and simmer 1 hour. Render salt pork in skillet; add beef and brown. Drain. Add to beans with remaining ingredients. Cover and simmer for 2 hours, adding hot water as needed.
Put cottage cheese in bowl. Sprinkle orange jello over cottage cheese; mix well. Mix Cool Whip with cottage cheese and orange jello. Mix in orange segments. Put remainder of orange segments on top of salad.
Cook shells according to package directions and drain. Cool on wax paper to keep from sticking. Combine cheese, eggs, parsley, oregano, salt and pepper. Fill each shell with 2 tablespoons of mixture.
Cut plantains into quarters. Fry in hot, melted butter at medium heat until golden brown and soft. A sweet that goes with the meat.
Combine all ingredients. Spread in a greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cut into small squares to serve. May be served either hot or cold. Yields 25 servings.
Mix together shortening and sugar. Add eggs one at a time. Add, alternating dry ingredients with buttermilk. Then add orange rind, dates and nuts. Grease and flour long cake pan. Bake in 325° oven for 30 minutes or until tested done. While cake is still hot pour 1 cup orange juice mixed with 1 cup sugar over it.
Cook macaroni; drain. Boil together the sugar, flour, water and vinegar; stir and cool. When cool, add mayo and mustard. Mix in macaroni, celery, onions, cheese, tomatoes, carrot and eggs.
Lightly brown garlic and onion in oil. Add green pepper; cook on low to saute. Add tomato sauce and simmer 15 minutes. Add beans and taste. Add hot sauce now, if needed. Perfect with my Paella!
Mix together mayonnaise, vinegar and sugar. Put bacon into mixture. Mix all ingredients together and toss. You may mix all ingredients except the mayonnaise mixture the night before. Serves 10.
Mix Nucoa, flour and sour cream as pie crust. Chill 1 hour or more. Divide dough into 4 parts. Roll each part on floured board into 6 x 12-inch strips. Put 1/4 of filling down center of strip. Bring sides over filling overlapping them. Place on cookie sheet, two to a pan. Bake at 375° for 20 minutes. While still warm, frost with powdered sugar, vanilla and a little milk.
Drain pineapple, add enough water to make two cups. Put in boiler and get hot. Add jello and dissolve. Let stand until warm. Add cheese spread and pineapple, put in refrigerator. When almost congealed, stir in salad dressing. Use more salad dressing, if desired.
Dissolve milk powder in milk. Stir sugar and oil into water. When sugar is dissolved, add milk. Stir in until lukewarm. Pour out a small part of this mixture and add yeast to this. Stir in the "egg substitute" and set aside for 20 minutes. Mix the salt into the flour. Pour in the liquid mixture. Blend until batter becomes a smooth paste. Cover with a damp cloth and set to rise in a warm place until doubled in bulk. Half fill oiled muffin pans and again let rise until doubled in bulk. Bake at 400° in a preheated oven for about 20 minutes or until done.
Melt oleo and peanut butter over low heat, stirring often. Remove from heat. Add sugar and vanilla. Add milk, small amounts at a time, to get good kneading consistency. Pat out in buttered 9 x 9-inch pan. Cool. Cut into blocks.
In saucepan, put sugar, flour and salt. Stir in juice and egg and cook over medium heat; stir until thickened. Add lemon juice. Set aside and cool. Cook pepe separately. Cover. Place in refrigerator until cooled. Mix all ingredients together and cool.
Blend oil, sugar and eggs. Add flour with soda, baking powder, salt, cinnamon and vanilla. Fold in zucchini and nuts. Mix well, but do not beat. Bake in 2 or 3 loaf pans at 325° for 1 hour.
Cut beef into small cubes. Place in roaster or Dutch oven. Combine rest of ingredients in saucepan; bring to a boil and pour over meat. Cover, simmer in 300° oven for 6 hours or until meat is tender enough to pull apart with a fork. Pull all meat apart and simmer for 15 minutes. Any leftover barbecue may be stored in refrigerator for several days or frozen indefinitely. Serves 20.
Combine butts meat and onion together in bottom of large pot. Add a little grease to saute. Add tomatoes, deboned fish and spices and let cook on low for awhile. If you use red peppers, remember to remove them before serving. They get hotter and hotter. Can be frozen for later use also.
Rub chicken with lemon. Brown garlic in butter and rosemary. Flour and season chicken. Add to butter and brown for 2 minutes on each side on high heat. Add wine. Cover, reduce heat to medium and cook for 5 minutes. Add mushrooms. Bake at 350° for 50 minutes.
Cook macaroni in salty water as directed on box. Drain in colander. Put back in pot. Add butter, whipped eggs and milk. Stir in cheese. Place in greased casserole and bake at 350° for 30 minutes or until liquid is firm, but not dry.
Fry bacon crisp and drain. Cut up head of lettuce in bottom of bowl. Cut head of cauliflower over lettuce, then add chopped onion. Spread salad dressing over mixture to seal. Next, spread Parmesan cheese over salad dressing, then sugar. Crumble bacon on top and cover with lid. Let set at least 6 hours or overnight in refrigerator.
Combine first 5 ingredients in large mixing bowl; mix well. Dip chicken in half and half; dredge in crumb mixture. Arrange coated wings in three 15 x 10-inch jelly roll pans. Pour melted butter evenly over chicken. Bake at 350° for 45 minutes.
Place chicken in casserole dish. Mix Italian sauce (dressing) and lemon juice. Pour over chicken; melt butter and pour over chicken, then salt and pepper. Bake at 350° for 1 hour.
Drain and heat pineapple juice; dissolve jello in hot juice. Add pineapple and sour cream. Pour into (fancy!) mold and refrigerate.
Mix dry jello and water together. Chill until almost set. Whip until fluffy and fold in the Cool Whip. Then add all the other ingredients. Refrigerate for about 1 hour. Ready to serve.
Melt butter. Add all ingredients except popcorn and soda. Microwave on High for 3 minutes; add soda. Spray inside of paper grocery bag with Pam; put popcorn in bag. Pour sauce over popcorn and shake to mix. Put bag in microwave and cook on High for 1 1/2 minutes; shake bag. Microwave for 1 minute; shake again. Microwave 30 seconds; shake. Microwave 30 seconds; shake, then pour on wax paper. Cool and eat!
Preheat oven to 350°. Melt butter in casserole. Add peaches. Sprinkle with 1/4 cup sugar. Combine remaining sugar, flour, baking powder, salt and nutmeg. Stir in milk and vanilla. Pour batter over peaches; bake for 30 minutes or until golden brown. Serve vanilla ice cream over cobbler.
Blend flour, sugar and butter. Pat into cookie pan. Bake for 15 minutes in 350° oven. Beat eggs and combine with remaining ingredients. Spread over top of baked mixture. Bake for 30 minutes at 300°. Cool and cut into squares.
Melt 1/4 cup butter and mix with crackers. Press into 9-inch pie pan. Saute onions in 2 tablespoons butter until tender, then place them in the crumb shell. Combine milk, eggs, salt and pepper and pour over onions. Sprinkle with cheese and paprika. Bake 20 to 30 minutes at 350°.
Mix ingredients together and pour into graham cracker pie crust. Refrigerate several hours until set before serving. You may wish to add a bit of red food coloring if the lemonade is not "pink" enough.
Soften cream cheese, then mix in tuna and other ingredients. Make into ball if desired. Serve with crackers.
Brown meat and onions together; drain. Add soups, warm water, rice, soy sauce, salt and pepper. Heat thoroughly and pour into a casserole dish. Bake at 350° for 50 minutes. Add chow mein noodles, and bake an additional 10 minutes, uncovered.
Mix all ingredients in order given. Bake in a black iron skillet at 350° for about an hour, or until golden brown.
Brown hamburger; drain. Mix all vegetables with meat. Cook 5 minutes over medium heat. Add soy sauce; stir. Add egg yolks, stir well. Separate lumpia wrappers carefully. Use 1 to 2 tablespoons of meat mix in wrapper. Fold wrapper and roll. Seal with egg white at edge of wrapper. Deep fry until golden brown. Drain on end. Turn to other end and drain a second time.
In a 3-quart oblong baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes or until mixture begins to bubble.
Mix all ingredients together until well blended. Pour into well greased and floured Bundt pan and bake at 350° for 1 hour. Cool on wire rack for 45 minutes before inverting onto plate.
Mix soup mix, sour cream and mayonnaise. Add drained chopped spinach and water chestnuts; blend well. Chill for several hours or overnight. Delicious with crackers, cubes of French bread or crudites.
Brown onion in butter. Blend in flour and seasoning. Gradually stir in milk and broth. Bring to a boil and boil 1 minute, stirring constantly. Add cheese. Cook slowly, stirring constantly until cheese melts.
Blend the cornstarch with 1/2 cup apple cider until smooth. Pour into a small saucepan. Add all remaining ingredients, except butter and salt. Heat, stirring constantly, over moderate heat. Bring to a boil; cook until thickened and clear and no raw taste remains. Add butter and salt.
Melt together marshmallows and butter; add 1 1/2 teaspoons green food coloring. Pour over 3 cups cornflakes. Drop by spoonful on waxed paper and add red cinnamon candies to look like holly. (Very pretty addition to a plate of cookies.)
Mix all ingredients. In a casserole dish sprayed with Pam, bake at 350° for 45 minutes.
Mix cottage cheese and dry jello together. Stir in pineapple. Gently fold in Cool Whip. Garnish with nuts and refrigerate.
Cook hamburger, onion and bell pepper until brown. Add ground mustard, tomato sauce, ketchup and chili powder. Cook on low for at least 2 hours. Pour over spaghetti noodles.
Mix and cook, stirring, sugar, butter, dates and egg. When melted, add cereals and nuts. Form into balls and roll in coconut.
Cream the butter and sugar together, adding milk in small amounts. Add salt and vanilla. Drain cherries. Roll cherries in cream mixture to cover each cherry well. Add nuts to what is left of mixture and roll in oblong rolls. Melt chocolate and paraffin over boiling water. Dip cherry and nut rolls, one at a time, in melted chocolate. Place on wax paper to cool.
In large bowl, combine cake mix, 6 Tbsp. margarine and 1 c. oats. Mix until crumbly. Reserve 1 cup of crumbs for topping. To remaining crumbs, add egg and mix well. Press into a greased 13 inch x 9 inch pan. Pour cherry pie filling over crust. To reserved 1 cup of crumbs, add 1/4 c. oats, 2 Tbsp. margarine, nuts and brown sugar. Blend and sprinkle over cherry mixture. Bake at 350 degrees for 30 - 35 minutes. Cool.
Boil everything together except oatmeal and nuts. Remove from heat. Mix oats and nuts, then sprinkle a little at a time into boiling mixture. Let stand until most of the liquid is absorbed. Stir lightly until just mixed. Drop by spoonfuls on oiled cookie sheet; press flat. Bake at 350° for 30 minutes. Serves 6.
Heat oil in skillet. Saute garlic and peppers about 15 minutes. Meanwhile, cook pasta. Drain and transfer back into pot. Add chicken bouillon to pasta; simmer until most of bouillon has been absorbed. Stir in garlic, oil and pepper mixture and toss. Top with Parmesan cheese. Serves 2 as a main dish or 4 to 6 as a side dish.
*If using sugar-free Kool-Aid, no sugar needed. If using regular Kool-Aid, sweeten just as you would regular Kool-Aid.
Put peppers and vinegar into blender. Blend well. Add this mixture to sugar in a large pan. Cook slowly to a rolling boil. Skim. Boil gently on low flame for 3 to 5 minutes. Add Certo and coloring. Return to a boil and pour into jars. Makes 6 to 8 jars.
Cook spinach according to package directions. Drain. Mix all ingredients and chill. Serve with Hawaiian bread. Pull out the middle of bread and put dip in, using bread as a serving bowl for the dip.
Mix celery soup, mushroom soup and onion soup together and pour over the chicken. Cover and cook 1 hour at 325°, then uncover and cook 1 hour at 325°.
In large kettle, brown cubed round steak in oil with 1 medium chopped onion, 1 clove minced garlic, cumin and 1 teaspoon chili powder. Add 2 cups water. Bring to boil, reduce heat and cook down until liquid is almost gone. Set aside.
Sift together flour and powdered sugar. Set aside. Beat egg whites until stiff, but not dry, soft peaks. Turn mixer on low and add sugar & flour mixture. Add 1 cup sugar and mix well. Pour into angel food cake pan and bake at 350 degrees for 1 hour or until done.
Microwave directions. Cut cone shaped wedges out of cauliflower core. Place cauliflower and water in 1 1/2 quart microwave proof casserole. Cook on high for 9 minutes. Turn over halfway. Drain. Mix mayonnaise, onion, mustard and salt. Spoon sauce over cauliflower. Lay cheese slices on top. Cook uncovered till cheese melts. Sprinkle with paprika and let stand 2 minutes before serving. Serves 6.
Mix berries with sugar. Cook rapidly until thick (about 20 minutes). Add lemon juice a few minutes before cooking is complete. Pour into sterilized Kerr jars to within 1/4-inch of top. Put on cap. Screw band firmly tight. Process in boiling water bath 10 minutes. Yield: 5 (8 ounce) jars.
Place all vegetables, butter and seasoning in heavy saucepan. Add just enough water to barely cover vegetables. Cover and bring to a boil. Reduce heat and cook until vegetables are very tender.
In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes.
Mix cereal with sugar, flour, soda and salt. Add eggs, shortening and milk. Bake at 400° for 15 to 20 minutes. Batter will keep up to 6 weeks in refrigerator.
Line a cookie sheet with foil and butter well. Place a single layer of saltine crackers on the foil. In a saucepan, boil for 2 minutes the butter and sugar; do not stir while cooking. Pour over crackers and bake 4 minutes in a 400° oven. Remove and sprinkle with milk chocolate chips. When chocolate is soft, spread around evenly. This will taste something like chocolate butter brickle.
Combine brown sugar, flour and salt in top of double boiler; add milk and yolks, mixing thoroughly. Place over rapidly boiling water and cook 10 minutes, stirring constantly. Remove from boiling water. Add butter and vanilla. Cool. Turn into pie shell.
Spray baking pan with Pam. Line bottom of pan with chicken. Sprinkle chopped onion and mushrooms over chicken. Pour undiluted soups over top. Place stuffing on top. Bake at 350° for 30 to 35 minutes.
Mix all ingredients except cheese. Put half of batter into a 9 x 13-inch well-greased baking dish. Sprinkle on cheese. Add rest of batter. Bake at 350° for 45 minutes.
Heat together the cherry pie filling and pineapple chunks with juice. Stir-fry green pepper, onion, shrimp or chicken; add to cherry-pineapple mixture. Serve with rice or noodles.
Place garlic in work bowl and pulse/chop until finely minced. Add scallions to bowl and pulse for 3 seconds. Add remaining ingredients, except the salt, and combine and process for about 20 seconds, stopping once and scraping down the side of bowl. Add salt to taste and adjust other seasonings. Refrigerate.
Follow box directions and bake in a jelly roll pan or cookie sheet, 15 1/2 x 10 x 1-inch.
Place all ingredients in blender and blend until smooth, not too long. Keeps in refrigerator 2 weeks or longer.
In medium saucepan, combine margarine, marshmallow, sugar, evaporated milk and salt; bring to full boil, stirring constantly over moderate heat. Boil 5 minutes, stirring constantly over moderate heat. Remove from the heat. Stir in chocolate chips until melted and smooth. Stir in vanilla and nuts or peppermint extract, if desired. Pour into greased 8-inch square pan; cool off, then chill several hours before cutting into squares, which may be individually wrapped in plastic wrap.
Soften cream cheese. Add sour cream and drained crabmeat. Stir together. Add a pinch of salt. Place on a nice serving platter in a mound. Starting on top of mound, pour the cocktail sauce on top, letting it flow over the sides itself. Refrigerate 1 hour. Just before serving, place Triscuits or your favorite crackers around the edges of plate.
Combine all ingredients with frozen hash brown potatoes, using half of grated cheese. Blend well, making sure potatoes remain frozen.
In a mixing bowl, beat cream cheese, sugar and egg yolk. Separate roll dough into 16 triangles. Place on lightly greased baking sheets. Spread 1 tablespoon cream cheese mixture near the edge of the short side of each triangle. Top with 1 tablespoon pie filling. Fold the long point of the triangle over the filling and tuck under dough. Lightly beat the egg white and brush over rolls. Bake at 350° 15-20 minutes or until golden brown. To serve, sprinkle the top with confectioners sugar and garnish with cherries left from the pie filling.
Blend cream cheese (softened) with lemon juice, onion, mayonnaise and Worcestershire sauce. Shape into flat round shallow dish or plate. Top with chili sauce. Just before serving, top with layer of crab and one of parsley.
Grease and flour 9 x 13-inch baking pan. Preheat oven to 325°. Cream butter, oil and sugar; blend in vanilla, eggs and buttermilk. Combine dry ingredients; stir into creamed mixture with zucchini. Pour into prepared pan. Sprinkle with chocolate chips and nuts.
Turn syrup into measuring cup. If very sweet, add 2 teaspoons lemon juice. Add flavorings and mix well. Follow directions on pudding box to finish pudding. Mix everything together. Serve topped with cherries. Serves 4 to 6.
Brown hamburger and add diced onion. Mix with rest of ingredients. Put in baking dish. Bake for 2 hours at 350°.
Combine all ingredients in small mixing bowl, blending well. Serve with hot bread or baked potatoes. Makes 3/4 cup.
Mix melted butter, sugar and eggs together. Add corn meal, vinegar and vanilla. Stir well, but do not overbeat. Pour in unbaked pie shell. Bake at 350° for about 45 minutes.
Combine flour, sugar and salt. Cut in butter until like fine meal. Spread 2 1/2 cups of the mixture evenly in the bottom of a greased 7 x 11 x 2-inch baking pan. Blend soda and nutmeg into remaining flour-sugar-butter mixture. Combine egg and sour cream. Stir into flour mixture until just blended. Spoon over crumb mixture in pan. Sprinkle nuts on top. Bake at 350° for 40 minutes. Check for doneness.
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Spoon half of the pudding into 4 dessert dishes. Stand 4 to 6 cookies in each dish of pudding, placing them along sides of dish. Top with remaining pudding. Serve immediately or refrigerate until ready to serve. Garnish with additional cookies. Makes 4 servings.
Add apple juice to fruit. Add sugar and lemon juice. Bring to a boil. Let set 1/2 hour. Return to boil for 4 minutes. Pour into shallow trays and set in the sun until thick. Bring in at sunset. Put in small canning jars and water bath according to jam directions.
Blend all ingredients thoroughly and keep in a cool place. Makes 1 2/3 cups.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan with butter flavor Crisco. Combine Crisco, brown sugar, granulated sugar, egg, apple butter and milk in large bowl. Beat at medium speed until well blended. Combine flour, baking soda and salt. Mix into creamed mixture at low speed just until blended. Stir in oats, 1 cup at a time, until well blended. Spread 1/2 of the dough in bottom of pan. Spread preserves over dough to 1/4 inch of sides. Mix white morsels in remaining dough. Drop by spoonfuls over preserves. Spread evenly. Bake 30 to 35 minutes or until golden brown. Center will be soft. Run spatula around edge of pan to loosen before cooling. Cool completely in pan on wire rack. Cut into 2 x 1 x 1/2-inch bars. Makes 36 bars.
Combine flour, seasoned salt and pepper in plastic bag. Shake cubes of meat until well coated. Melt butter in frying pan over medium heat. Add meat and brown. Don't overcook. Put meat in a large stew pot. Add Burgundy wine, beef bouillon and white wine. Bring to a low boil. Add carrots, celery, onions, garlic, bay leaves, parsley and herbs. Cover and cook 1 hour. Add potatoes, mushrooms and salt and pepper. Cook until potatoes are tender. Stir in sour cream and 2 teaspoons paprika. Simmer for 10 minutes.
Mix all ingredients together. Pour into an 8 x 8-inch baking dish. Bake, uncovered, at 350° for 1/2 hour or until golden brown. (My oven takes 45 minutes.) Delicious hot or cold!
Cut each biscuit in quarters, then roll in sugar and cinnamon. Layer in angel food pan, greased. Sprinkle with nuts. Layer more biscuit pieces until all gone.
Soften butter and cheese spread. Combine with mayonnaise, garlic salt and seasoned salt. Add crabmeat and spread mixture on English muffins. Freeze muffins for 10 minutes. Remove from freezer and broil in oven until bubbly and crisp. Cut into 1/4 pieces and serve.
Grease and flour 2 loaf pans. Mix and sift together the 6 dry ingredients. Mix eggs, pumpkin, oil, and water. Combine dry and moistened ingredients. Bake at 350° for about 1 hour. Cool in pans before turning out.
Blend first 6 ingredients thoroughly. Pour mixture in deep dish pie plate. Sprinkle with cheese and parsley. Bake at 350° for 20 minutes. If doubled, bake 30 minutes. Serve with taco chips.
Cream egg and sugar, add flour, butter and vanilla. Add bene' last (be sure bene' is cool). Drop by teaspoons on greased floured sheet. Bake in moderate 375° oven for 8 to 10 minutes.
Combine all ingredients, except cheese, potato chips and almonds. Place in a 9 x 9-inch dish. Top with cheese, potato chips and almonds. Let stand overnight in refrigerator. Bake in 400° oven for 20 to 25 minutes.
Sprinkle skinless chicken pieces with seasoned salt. Dredge pieces in mixture of 2 cups flour with seasoned salt, pepper and garlic powder to taste. Place in Dutch oven with enough margarine to brown. When brown, remove to plate. Make roux by adding flour remaining in dredging dish to margarine remaining in Dutch oven. Add additional margarine, if necessary. Cook to dark reddish brown (almost burnt). Add a lot of water. Stir. Add chicken pieces, onion and celery, then add water to fill Dutch oven. Boil chicken until it starts to pull from bone. Remove chicken from bone. Remove chicken from broth, placing in bowl to cool. Turn off heat from under broth. When pieces are cool, debone and return chicken to broth. Turn heat back on. Add okra, tomatoes and gumbo file to taste (approximately 1 1/2 pound). Cook an additional 15 to 20 minutes. Serve over rice with Tabasco sauce and soy sauce.
Cream sugar and shortening. Add eggs, vanilla and spice; beat together. Add dry ingredients alternately with the milk to the creamed mixture (by hand). Fold in blueberries. Bake at 350° for 1 hour, or until toothpick inserted into center comes out clean.
In a bowl, combine powdered sugar, cream cheese and butter. In another bowl, combine pudding, milk and Cool Whip. Crush Oreos in blender (you can crush the Oreos any way you want to, but the blender does a great job). Combine the first and second bowls of mixture. Put half of the Oreo cookies into the bottom of a dish. Pour mixture over the Oreos and then put the rest of the Oreos on top of the mixture. Put in icebox.
Cream together brown sugar, granulated sugar and Crisco. Add eggs and almond. Mix together dry ingredients and add to creamed mixture. Add chopped nuts. Roll cookie dough into logs; wrap in wax paper and plastic wrap. Refrigerate or freeze logs to bake later. Slice and bake at 375° for 5 minutes.
Cream butter, shortening and sugar. Add egg yolks, one at a time, beating after each addition. Sift soda, flour and cocoa together. Add alternately with buttermilk, beginning and ending with dry ingredients. Stir in coconut, vanilla and nuts. Fold in stiffly beaten egg whites. Bake in three greased and floured 9-inch layer cake pans at 325 degrees for 25 to 30 minutes.