HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and mash beans. Melt butter and add to beans. Combine rest of ingredients. Mix well and pour into unbaked shells. Bake at 300° for 1 hour.
Brown hamburger and onion and drain. Prepare potatoes. Drain hamburger. Add tomato sauce. Layer hamburger and sauce in casserole dish. Layer corn on hamburger and potatoes on top of corn. Top with shredded cheese. Bake 20 minutes at 350°.
Bake at 325° for 3 hours. Tear meat apart with fork. serve.
Arrange peach halves, cut side up, in pie shell. Combine brown sugar and cornstarch. Cut in butter. Sprinkle over peaches. Bake, uncovered, 10 minutes at 425°. Cover with foil and bake at 375° for 35 or 40 minutes. Cool before serving.
Mix and set in refrigerator overnight. Before serving, add 1 cut up apple and 1 cut up banana.
Cream butter and sugar until fluffy. Add egg and vanilla; set aside. In separate bowl, combine flour, cocoa, baking powder soda and salt. Blend into butter mixture. Stir in white chocolate chips. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Saute rice and onion in oleo. Add mushrooms, beef consomme, water and salt. Place in a casserole dish and cover with foil. Bake for one hour at 350°.
Combine all ingredients, except strawberry preserves, in a bowl. Use only enough mayo to make ingredients stick together. Once mixed, place mixture in a mold of your choice (Bundt cake mold works nicely). Allow to chill in refrigerator for several hours. Flip out of mild when ready to serve and cover lightly with strawberry preserves or place preserves in center opening as a dip. Serve with crackers. Serves approximately 20 people.
Let frozen strawberries thaw and mix strawberries, orange juice and pineapple juice together. Re-freeze mixture. About 1 hour before serving punch, remove frozen mixture from freezer and partially thaw. Cut into "chunks." Beat mixture with wire whip until broken up and "slushy." Add ginger ale or 7-Up until punch is desired consistency. Serve immediately. Makes 1 gallon.
Mix all ingredients. Bake at 375° for 1 hour. Serve hot with tortilla chips.
Break spaghetti into pieces and cook in salted boiling water until done al dente, 5 to 10 minutes. Rinse in cold water and drain well. Combine with celery, onion, pepper, mushrooms, mayonnaise, lemon juice, salt and pepper to taste. Chill overnight. At serving time, garnish with olives, pepper rings and a goodly amount of chopped fresh parsley. This salad keeps very well for several days.
Mix all ingredients well. Let set in refrigerator overnight before baking. Next morning, spray baking dish with Pam. Bake at 350° for 35 to 40 minutes.
Cook sugar, corn syrup and water until soft stage. Stir in peanuts and cook to crackling stage. Keep cooking; remove and add soda and salt.
Cook macaroni in 2 quarts salted water until tender. Blend milk with soup; add meat, cheese, onion and garlic salt. Blend well. Grease casserole and fill with alternating layers of cooked macaroni with soup mixture. Sprinkle crumbs on top and dot with butter. Bake, uncovered, at 350° for 45 minutes. Serves 8. May be made in 2 casseroles; bake one and freeze one for later.
Spray a 3-quart casserole dish with cooking spray. Spread a layer of chopped raw cabbage in bottom of casserole dish. Place sliced potatoes on top of cabbage (use 1/2 of potato slices). Brown ground beef or turkey with onion until meat loses its color. Place a layer of meat on potatoes. Spread 1/2 of spaghetti sauce on top. Repeat layers. Cover and bake at 350° for 2 hours.
Heat sugar, tomato soup and cooking oil to boiling. Cool 10 minutes and pour over carrots, onion and pepper. Cover tightly and let stand overnight in refrigerator. These will keep for several days.
Melt butter or margarine. Add onion and cook over medium heat. Blend in ketchup, Tabasco, brown sugar and salt. Bring to boil. Add baked beans. Pour mixture into casserole dish. Cut bacon into pieces and put on top of mixture. Bake at 375° for 20 minutes or until bacon is cooked. Serve with hot rolls or bread.
Cook macaroni per directions. In a small frying pan, saute onion in margarine on medium-low heat until translucent. Drain water from macaroni when done. In same pot, add onion and remaining ingredients. Heat over medium-low heat, stirring constantly, until heated through. Serve.
Make tea with tea bags and boiling water. Mix all ingredients together in a large bowl. Freeze for 12 hours; stir thoroughly, then freeze for another 12 hours. Spoon into glasses. Fill glasses half with 7-Up and serve.
Dissolve Kool-Aid and sugar in water on stovetop. Blend bananas and strawberries together in blender. Add these ingredients plus remaining in 1 large plastic container. (Fits into 1 large Tupperware salad bowl.) Freeze solid. Remove from freezer 2 hours before serving or until mixture is slushy. Add ginger ale to this in punch bowl. Makes 2 punch bowls full.
Peel potatoes and cut in lengthwise slices. Place in pot with just enough water to cover. Stew for 15 minutes or until tender. With biscuit dough rolled into thin strips, grease sides of deep casserole dish and place strips of dough around sides. Pour in half of the potatoes and juice and spread on top with 1 cup sugar, 1 stick butter and 1/2 teaspoon vanilla. Layer strips of dough across top, pouring remaining potatoes with juice. Add 1 cup sugar, 1 stick butter and 1/2 teaspoon vanilla as before. Cover with strips of dough sprinkled with 1/2 cup sugar. Cut small piece of butter to place on top. Cover with tinfoil and cook in 350° oven for 30 minutes. Remove tinfoil to brown top layer. Enjoy!!!
Cook grits in water with salt. After grits are cooked, add roll of garlic cheese. Break cheese in pieces and add sticks of butter and eggs, well beaten. Add milk and seasonings to taste.
Mix hot roll mix according to directions on box. Set aside to let rise. Brown sausage and drain well. Roll out dough and add sausage on top, then add cheese. Beat egg adding just a little water. Brush egg onto edges of dough. Fold over edges and then roll up into a log. Bake at 350° until golden brown.
Dissolve yeast and 2 tablespoons sugar in lukewarm water. Scald milk. Add shortening, sugar and salt. Cool to lukewarm. Add 2 cups flour to make batter. Add yeast mixture and eggs. Beat well. Add remaining flour or enough to make a soft dough. Knead lightly and place in greased bowl. Cover and set in warm place free from draft. Let rise until doubled in size, about 2 hours. When light, punch down and shape. Cook the bacon and onion until done. Add a dash of pepper. When cool, strain off excess bacon grease. Take a pinch of dough. Spread out flat by hand. Put some bacon in open dough. Turn up sides and ends so all bacon is covered by dough and place on cookie sheet (greased). Dab milk over top of bacon buns. Bake at 350° for 30 minutes or so.
Dissolve Kool-Aid and sugar in water. Add orange juice and pineapple juice; mix. Chill. Add ginger ale just before serving.
Brush pie shell with white of an egg and poke with fork. Fry bacon, stirring constantly until fat almost all rendered out, but bacon isn't crisp. Drain off fat. Scald milk or cream; cool slightly. Beat milk (or cream) with 4 eggs, salt, white pepper and sprinkle of nutmeg. Sprinkle bottom of pie shell with bacon and sauteed onions. Pour egg mixture on top. Bake 35 to 40 minutes at 375° or until top is golden brown.
Heat oil and saute onions to wilt; lift out with slotted spoon to mixing bowl. Soften tortillas in hot oil, keeping in only seconds or dip in salsa to soften. Combine onions, chicken, olives and cheese. Assemble and distribute chicken-cheese mix evenly onto the 12 corn tortillas. Roll and place in a 9 x 13-inch cake pan.
Pare and cube eggplant. Cook in boiling salted (if desired) water for 10 minutes. Drain. Melt margarine and add flour; stir until blended. Peel and chop tomatoes; add to above mixture. Chop onion and green pepper. Add to above mixture along with brown sugar and salt. Cook for 5 minutes, stirring constantly. Place eggplant in 2-quart greased baking dish. Pour mixture over. Cover with buttered bread crumbs. Bake 30 minutes in 350° oven.
Combine all ingredients, except vanilla and pecans, in saucepan. Cook over medium heat to thread stage. Remove from heat; add vanilla, then add pecans. Stir until nuts are coated and mixture is creamy. Pour onto greased baking sheet. Separate with fork while cooling.
Lay chicken breasts flat and cut into strips 2-inches wide. Mix other ingredients together and melt in saucepan or microwave oven. Cool and pour into plastic bag. Place chicken into bag as well and shake to coat. Refrigerate for 2 hours or prepare in the morning and refrigerate all day.
In a jar with a tight-fitting lid, combine oil, sugar, vinegar, salt and pepper. Shake well until sugar is dissolved. Chill for at least 1 hour.
Cut 1 inch slits in eggplant to prevent splattering while baking. Bake at 500° until tender. Split eggplant open and scoop inside pulp together with juice. Mix tahini, garlic, lemon juice and salt to make sauce. Add water if needed to make a thick sauce. Add mashed eggplant. Put in salad bowl and pour oil on top.
Mash potatoes (leave very thick). Add garlic salt, 1 stick butter, sour cream, and cream cheese. Mix all ingredients very well. Put in casserole dish. Use last stick of butter to cut into pieces and place on top of potatoes. Bake in 350° oven for 45 minutes.
In heavy bottomed pot or Dutch oven, lightly brown onion sprinkled with garlic powder in oil. Add beef and brown. Add 1 teaspoon salt, dash of pepper, and the next four ingredients. Bring to a boil and simmer, uncovered for 30-40 minutes.
Combine rice and fruit in large bowl. Pour pineapple juice over and serve. Makes 4 servings.
Mix butter, cocoa, sugar and evaporated milk together. Bring to boil until smooth, not gritty. Add vanilla and peanut butter. Melt; take off heat, then add oats. Mix well. Lay teaspoonfuls onto cookie sheet, let cool and harden.
Melt butter over medium heat; stir in flour, salt and pepper. Add milk slowly and cook until thick, stirring constantly. Remove from heat. Blend in soft bread crumbs and salmon. Chill several hours. Shape into 8 croquettes. Roll each lightly in flour, then dip in beaten egg and roll in dry bread crumbs. Pour oil in skillet to a depth of 1-inch. Heat to 390°. Fry croquettes until golden (about 1 1/2 to 2 minutes) turning once. Drain on paper towel and keep warm. Combine soup, lemon juice, cream and curry powder. Heat until bubbly. Serve with French bread and croquettes. Makes 4 to 6 servings.
Heat corn syrup, sugar and peanut butter in saucepan over low heat, stirring	until blended.	Stir in margarine and vanilla. Add cornflakes; mix well.	Drop by teaspoonfuls onto waxed paper. Let stand	until cool. Store in airtight container.
Pit cherries.	Dissolve Jell-O. Combine all ingredients, except cream and	mix well. Fold in cream. Place in refrigerator until it begins to thicken. Stir well and put in refrigerator until set and firm.
The cream cheese and butter need to be at room temperature. Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low for about 30 seconds or until combined. Add cocoa, almond or vanilla extract and confectioners sugar. With mixer on low speed, blend about 30 seconds or until the ingredients are moistened. Increase mixer speed to medium and beat 2 minutes or until frosting is fluffy. Use at once to frost the top and the sides of the cake of your choice. Makes enough frosting to frost a 2 or 3 layer cake.
Mix dry ingredients. Mix wet ingredients. Mix wet and dry ingredients until lumpy. Bake at 425° for 20 minutes.
Beat egg yolk. Mix dry ingredients and alternate with Pet milk, then add 2 cups milk. Cook until thick. Remove from heat and add butter and vanilla. Pour into 2 baked pie shells. Beat egg whites. Put on pie and brown.
Lightly brown hamburger; add onion, green pepper and garlic. Cook until onion is soft. Stir in salt, cumin, chili powder, cayenne pepper and refried beans. Cook until heated through. Fold in cheese, let cool. Place 1/4 filling in center of each shell. Fold one edge over filling, then fold in sides. Starting from folded edge, roll up and secure with a toothpick (wooden). Pour oil in frying pan over medium heat. Add chimichangas and fry; turn. Cook until golden brown on all sides. Drain on paper towels. Spoon salsa, guacamole, sour cream, etc. on chimis. Ready to eat.
Cook broccoli as directed and drain. Place in 3-quart baking dish. Mix soup, mayonnaise, cheese and lemon juice. Pour over broccoli. Top with cracker crumbs. Bake, uncovered, 35 minutes at 350°.
Soak beans overnight; drain. Put in a large kettle and cover with fresh water by 2 inches. Bring slowly to a boil; reduce heat to simmer and cook gently until beans are almost tender. Drain, saving the cooking water
Place oven rack in center of oven; heat oven to 375°. Coat an 8-inch square baking pan with 1 tablespoon butter; reserve. Melt chocolate with remaining 7 tablespoons butter; reserve.
Melt Hershey bar in double boiler. Put into Cool Whip and mix well. Pour into pie shell or graham cracker crust. Garnish with dots of Cool Whip, nuts or slivers of chocolate.
Crush graham crackers. Add sugar and melted butter; mix well. Reserve 1 cup for top. Chill crust in refrigerator while making filling.
Drain beans and pineapple. Combine with remaining ingredients. Bake 1 hour at 350°. Serves 10 or 12.
Mix together thoroughly and store. Mix with water (hot or cold). Add as much as you wish for flavor. Great to make in early fall for the cold winter season.
Mix eggs, sugar and flour. Pour pineapple into greased casserole. Pour egg mixture over pineapple; mix well. Press bread cubes into the mixture. Bake at 350° for 30 minutes.
Cook and mash potatoes. Whip cream cheese and sour cream. Add potatoes and milk if needed. Put in shallow pan and spread with butter. Bake at 350° for 1/2 to 3/4 hour.
Mix Rice Krispies and nuts in a bowl. Mix together rest of the ingredients, except vanilla, and boil 5 minutes, stirring all the time. Add vanilla. Pour over Rice Krispies and nuts and stir. Spoon out and roll in coconut. Lay on wax paper.
Mix well, but don't cook. When cake is done baking and still hot, prick cake with a fork all over almost to bottom of pan. Then pour lemon juice mixture over the cake evenly.
Rinse and drain crab meat; put into a bowl. Finely dice onion; add to crab. Mix in cheeses, mayonnaise and seasonings. Cover and chill. Serve with butter crackers. Best if made the night before. Serves 8 to 10.
Sift dry ingredients (except sugar) together. Cream sugar and shortening. Add eggs, one at a time, mixing well after each addition. Add vanilla to milk. Add dry ingredients, alternating with milk, to egg mixture. Mix all well. Fold in blueberries. Before baking, sprinkle with mixture of cinnamon and sugar (1 tablespoon cinnamon to 2 tablespoons sugar). Bake for approximately 25 minutes or until tested done. Yields 2 1/2 to 3 dozen cupcakes or 1 (9 x 13-inch) cake.
Heat oil to gentle boil and turn heat down. Add parsley and garlic; heat thoroughly. Add clams, salt and pepper and juice. Cook gently. Cook linguini and drain. Pour clam mixture over linguini.
Mix sugar, flour and salt; add enough buttermilk to make smooth paste. Then add remainder of buttermilk. Cook over hot water until thickened. Then add egg yolks; cook a few minutes. Add butter, then cool. Pour into one 8-inch or 9-inch baked pie shell. Put meringue on pie and bake in slow oven (250°) about 25 minutes.
Dice chicken into cubes and set aside. Put oil into skillet pan and brown onion. Add cubed chicken, mushrooms, salt, pepper and parsley to taste. Add enough white wine to cover chicken. Cover and simmer for 20 minutes. Serve over rice or linguine.
Bring to a boil the butter, water and buttermilk. Sift together the flour, sugar and cocoa. Add the eggs to chocolate mixture, then add dry ingredients. Add the baking soda and vanilla; mix well. Batter will be thin. Bake at 400° for 25 minutes in large pan.
Mix shortening, sugar and eggs. Sift together flour, salt, cream of tartar and soda and add to above mixture. Roll into balls the size of a small walnut and roll in a mixture of sugar and cinnamon. Place 2 inches apart on ungreased pan. Bake at 350° until lightly browned, but still soft. Bake 8 to 10 minutes. Makes 5 dozen 2-inch cookies.
Cream butter and brown sugar thoroughly. Add egg yolks, bet thoroughly. Sift dry ingredients together three times, add alternately with sour cream. Fold in stiffly beaten egg whites. Bake in greased pan 350 for 45 to 50 minutes
Preheat oven to 450°. Trim off stem ends of okra and cut into 1/2-inch slices. Combine yellow cornmeal, salt and pepper in a medium bowl; stir mixture well and set aside.
Place rack in lowest position on oven; preheat to 425°. In saucepan, combine sugar and cornstarch; add water. Over high heat, cook and stir to boiling. Add cranberries; return to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Turn mincemeat into pastry lined pie plate. Top with cranberries. Cover with vented top crust; seal and flute. Brush with egg mixture. Bake 20 minutes or until golden.
In an aluminum foil or Saran Wrap lined 8-inch flowerpot, layer cookies and filling over and over until you fill the pot. Be sure to end with Oreos on top. Place silk flowers in center, gummy worms hanging out of pot (optional).
Saute onion and pepper in oil. Add ground chuck and brown. Add remaining ingredients, cover and bring to a boil. Reduce heat and simmer 30 minutes.
Blend shortening and sugars. Beat in vanilla and eggs. Add dry ingredients. Stir in half of M&M's. Drop by teaspoonfuls onto ungreased baking sheet. Push M&M's into cookies and on top. Bake at 375° for about 7 minutes or until barely brown.
Stir together sugar, margarine and water in a large bowl. Stir in eggs and vanilla. Combine cocoa, salt, flour and baking powder. Stir dry ingredients into margarine and sugar mixture. Spread in greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Cool completely and cut.
Put crackers in largest paper grocery bag, doubled. Mix oil and the rest of ingredients in medium bowl very well. Pour over the crackers in the bag and shake real well. Pour over on cookie sheets and let sit about 30 minutes. Store in bags or bowls.
Spread pineapple in bottom of pan. Add blueberries and sprinkle 3/4 cup sugar over blueberries. Add cake mix and nuts. Mix the melted margarine with the 1/4 cup sugar. Drizzle over cake mix. Bake according to directions on box.
Cook broccoli until crispy done. Put in oiled casserole. Cover with slices of Velveeta cheese. Top with crumbled Ritz crackers. Melt oleo; dribble over crackers. Heat thoroughly at 350° for 20 to 30 minutes.
Season chicken with salt and pepper. Brown chicken in butter along with the onions. Arrange chicken in casserole. Mix remaining ingredients in pan used to brown chicken, simmering slightly to combine to make smooth sauce. Pour over chicken. Bake in 400° oven for 40 to 50 minutes. Can be made ahead of time but do not freeze. Serve over long grain and wild rice.
Boil. Pour over cucumbers and onions. Weigh down with a plate. Leave on counter for 3 to 4 hours, stirring occasionally. Put into jars and refrigerate immediately. Keeps well. These are great bread and butter pickles!
In a large bowl, put 2 cups of whole wheat couscous. Pour 4 cups boiling water over it and let sit at least 15 minutes. Fluff with a fork and keep warm. Saut onion and garlic in water until limp. Add tomatoes and their liquid, carrots, celery, turnip, spices and honey. Bring to a boil. Reduce the heat and simmer for about 20 minutes. Then add zucchini, red pepper, raisins, apricots and chickpeas. Simmer for an additional 15 minutes. Place couscous in individual soup bowls and top with the vegetable stew. Garnish with chopped mint or parsley. Serves 6 to 8.
Combine all ingredients and 1 cup water in mixer bowl; mix well on low speed. Beat at high speed for 4 minutes. Pour into greased and floured 12 cup Bundt pan. Bake at 350° for 35 minutes or until cake tests done. Cool in pan for 10 minutes. Invert onto serving plate. Serve warm with whipped topping. Yield: 12 servings.
Cream the butter and the sugar. Add vanilla, eggs, flour and chopped nuts and mix. Grease and flour a 9 x 12-inch pan. Put 3/4 cup of the mixture in the pan and spread evenly. Put cherry pie filling over the dough in pan. Drop remaining dough over the top of pie filling. Bake at 350° for 40 to 45 minutes.
Cut chicken into bite size chunks. Mix together cracker crumbs, cheese, basil and thyme. Dip chicken into melted butter, then coat in crumb mixture. Put in single layer in 9 x 13-inch dish. Bake at 400° for 30 minutes or until golden.
Cut up chicken breast into cubes, brown and cook well. In large saucepan melt butter on low (do not scorch). Mix in 1 pint of heavy whipping cream and 2 eggs, slightly beaten. Stir well then stir in Parmesan cheese, bring to a boil slowly. In large pan cook broccoli, then noodles. In large bowl, pour sauce mixture over chicken, broccoli. Mix well then place over cooked noodles.
Scrape and trim the vegetables as necessary and wash them well. Separate the radicchio and endive into leaves.
Mix together and place salted chicken breasts on top of mixture in baking dish. Bake at 325° for 2 hours.
Brown meat slowly in butter. Add onion and garlic last few minutes. Season with salt and pepper. Dissolve bouillon cube in hot water. Add to meat. Cover and simmer until almost tender. Add tomatoes and green pepper; cook 10 minutes. Now combine cornstarch, cold water and soy sauce. Stir into meat, bring to a boil and stir for 5 minutes. Remove garlic. Serve this over rice or noodles. Serves 6.
Mix all ingredients. Pour into a greased 1 1/2-quart casserole. Bake for 1 1/2 hours at 325°.
Insert a wooden ice cream stick partway through stem end of apples. Grease large cookie sheet. Set aside.
In cake pan, empty bag of Doritos and spread evenly. In saucepan, dump both soups, enchilada sauce and dice up Velveeta. Cook until Velveeta is melted. In skillet, brown hamburger. Mix soups into hamburger; stir together. Pour over the Doritos; spread evenly. Cover with foil. Bake at 350° for about 30 minutes, then serve.
Break cauliflower into flowerets. Combine flour and salt in a medium mixing bowl. Combine egg, milk and oil in a small mixing bowl. Add egg mixture to flour mixture, stirring just until moistened. Dip cauliflower	into batter. Fry in deep, hot oil at 375° until golden. Drain on paper towels. Transfer to a serving platter. Serve immediately. Yields 6 to 8 servings or about 3 1/2 dozen.
Mix all the ingredients together. Store in tight container. Use 3 teaspoons per cup of hot water.
Combine all ingredients and mix well. Roll into balls the size of walnuts. Freeze separately on cookie sheet, then take as many as needed and bake 10 minutes at 350°.
Sift together flour, sugar, baking powder, baking soda and salt. Combine juice and grated rind of one orange. Add Crisco with enough boiling water to make a total of 3/4 cup. Add egg. Blend liquid with dry ingredients. Stir just until flour is mixed. (Bake in loaf pan at 350° for 1 hour.)
Add ingredients, one at a time, in order given in a large bowl. Do not toss. Cover and refrigerate 8 hours or overnight.
Use dill size cucumbers; soak in ice water for 3 or 4 hours. Heat sugar, 1 cup water, vinegar and salt. Allow mixture to cool. Drain cucumbers; pack in jars.
In large bowl, slice part of cake into pieces to make layer. On top, drop strawberry pieces. Cover with pudding. Continue layering cake, strawberries and pudding until it is as large as you want.
Cut meat in small portions. Combine flour, salt and pepper. Coat meat pieces and brown in hot oil in skillet. Drain excess fat. Add wine, water and undrained mushrooms, onion and parsley. Simmer covered for 1 1/2 hours until tender. Add enough water to make 1 1/4 cups liquid. Blend cornstarch in 1/4 cup water. Stir in and cook until thickened. Serve with rice or noodles.
Add flour, sugar, baking powder and salt. Stir well to mix. Combine milk, egg and oil in bowl. Add liquid ingredients to dry ingredients. Grease hot griddle and pour batter for cakes.