HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans overnight; discard any that float to top. Bring to boil; simmer until tender. Combine salt, sugar, vinegar and oil; mix well. Add vegetables; mix gently. Chill at least 1 hour. Pour off liquid. Gently stir in eggs before serving. Makes 6 servings.
Soften cheese. Add pineapple, onion, pepper, Lawry's seasoned salt and 1 cup of nuts. Chill and roll in remaining nuts. Serve with crackers. Makes 1 very large or 2 small balls.
Pour boiling water over Jell-O. Add vinegar and salt. When slightly thickened, fold in finely shredded vegetables. Serve on lettuce leaf with dressing.
Grease 9 x 13-inch pan. Lay 1/2 of the bread on the bottom of pan. Use 1/2 of bacon, cheese and onion spread evenly over bread. Repeat. Beat eggs, milk, salt and pepper and pour over top. Let sit overnight in fridge. Put in a cold oven if glass pan. Bake at 350° for 45 to 50 minutes. Serves 8.
Mix sugar, flour and cocoa together in saucepan. Stir until mixed well. Add milk and cook until thick.
Crumble Oreo cookies in the bottom of a 9 x 13-inch pan. Cover with the softened ice cream. Dribble chocolate syrup over ice cream. Top with Cool Whip. Add a few Oreo crumbs on top to decorate. Freeze. Keep frozen until ready to serve.
Roll each slice of bread flat with rolling pin. Spread cream cheese, egg and sugar mixture. Roll in melted butter. Roll in cinnamon and sugar mixture. Freeze overnight. Bake at 400° for 15 minutes.
Melt together 2 sticks margarine and 1/2 cup cocoa. Add sugar and eggs, beaten in one at a time, salt, nuts and flour. Put in greased 9 x 13-inch pan. Bake 25 to 35 minutes at 350°. After baking, sprinkle with marshmallows. Make topping with remaining ingredients; mix and spread on top of marshmallows.
Stir together flour, sugar, salt, baking powder and spices. Set aside. In a large mixing bowl, combine Kellogg's 40% Bran Flakes cereal and milk. Let stand 2 minutes or until cereal is softened. Add egg whites and oil; beat well. Add dry ingredients, stirring only until combined. Gently stir in blueberries. Portion batter evenly into 12 lightly greased 2 1/2-inch muffin pan cups. Bake in a 400° oven about 23 minutes or until light golden brown. Serve hot.
Cook and cut up chicken breasts. Cut up margarine and put on top of chicken. Combine chicken broth and cream of chicken soup. Pour over chicken. Mix Bisquick and milk. Pour over chicken. May add vegetables if you wish. Bake at 350° for 1 hour.
In mixer bowl beat together eggs, sugar, oil and pumpkin until light and fluffy. Presift flour, then measure and sift your dry ingredients together: baking powder, cinnamon, salt and soda. Add to pumpkin mixture and mix thoroughly. Spread batter in ungreased 15 x 10 x 1-inch baking pan. Bake in 350° oven for 30 or 35 minutes, then cool.
Blend sugar, cocoa and milk in large heavy saucepan. Cook over medium heat to soft ball stage. Remove from heat. Add remaining ingredients. Beat with wooden spoon until thick. Pour onto buttered plate. Let cool.
Mix in large bowl and set aside the cinnamon, salt and sugar. Slightly beat one egg white and 1 tablespoon of water and coat pecan halves with egg mixture. Add pecans to sugar mixture and coat thoroughly. Bake on Pam sprayed baking sheet at 225° for 45 minutes. Stir every 15 minutes.
Combine oil, sugar and eggs. Add apples, raisins, coconut and nuts; stir thoroughly. Add soda, salt, cinnamon and vanilla. Stir in flour until batter is very stiff. Bake in tube pan at 325° for 1 1/4 hours. Cake may be iced with creamy icing, if desired.
Mix cream cheese and confectioners sugar together; spread over graham crust. Spread nuts over cream cheese mixture, then whipping cream and cherries next. Chill. Makes 2 pies.
Brown pork chops in an electric skillet. Allow pork chops to cook thoroughly and then remove them from the pan. Add sherry to drippings. Bring mixture to a boil, then add the cream cheese. Stir cream cheese until melted, then add chives. Allow mixture to cook approximately 10 minutes. Spoon mixture onto pork and serve.
Place patties on heavy duty broiling foil. Add potato, carrot, onion, salt and pepper to taste.
Mix sugar, flour and eggs well. Add milk and margarine. Mix well with mixer. Pour into pie shells. Sprinkle with a little nutmeg. Bake on lower rack at 350° until brown on top, about 45 minutes.
Cream shortening, sugar and eggs. Make paste with food coloring and cocoa. Add to mixture. Combine salt and flour and add to mixture along with buttermilk and vanilla. Alternately add soda and vinegar; don't beat, just blend. Stir in butter flavoring. Pour into 2 greased and floured 9-inch cake pans or a 9 x 13-inch pan and bake at 350° for 30 minutes. Let cool about 10 minutes and split layers to make 4. Frost.
Cook lasagna noodles per package instructions; drain. In medium bowl, mix egg, Ricotta cheese and Parmesan cheese. Spread cheese mixture equally on lasagna strips. Roll up each strip. Spread 1 cup sauce on bottom of 9 x 13-inch cake pan. Arrange lasagna rolls, seam side down. Pour remaining sauce over rolls, top with Mozzarella cheese. Cover and bake at 350° for 40 to 50 minutes.
Mix all vegetables in a bowl. Mix the vinegar, sugar, oil, salt and paprika and pour into vegetable mixture. Cover and refrigerate overnight. Keeps well.
Make your favorite roll recipe. Meanwhile, grate cheese and set aside. Then, brown hamburger. Add onion and saute 5 minutes. Add the remaining ingredients; stir together and simmer. Roll dough into 2 rectangles, 1/4-inch thick. Spread with cooled hamburger mixture and sprinkle with Mozzarella cheese. Roll up and slice. Let rise and then bake at 350° for 20 to 25 minutes. They freeze well. (Optional: serve hot, topped with a sauce, cream of mushroom soup with peas added.)
Blend sugar and flour in bowl. Add eggs, melted margarine and vanilla and stir until well mixed. Stir in chocolate chips, pecans and coconut. Pour into unbaked pie shell and bake at 350° for 35 to 40 minutes or until firm. Allow to cool before cutting.
Cook potatoes and onions until well done. Do not drain. Add can of tomatoes, seasoned with fried out meat grease. Add corn, salmon and tomato soup. Cook for 15 to 20 minutes. Remove from heat and when it stops boiling, add can of cream, stirring constantly. Serve with cornbread or crackers.
In large skillet, cook ground chuck and onion until brown; add flour, salt, pepper and water, stirring to thicken. Add soup, kidney beans and chili. Serve with sprinkled-on grated Cheddar. May be served with corn bread or saltines. Recipe doubles easily.
In a large, nonstick skillet, fry sausage pieces over moderately high heat for 6 to 7 minutes until lightly browned. Transfer sausage to a large bowl and pour off fat from skillet. In the same skillet, heat oil over moderate heat; add garlic, onion and carrot and cook 2 to 3 minutes, stirring occasionally until onion is soft but not brown. Add vegetable mixture to sausage; add remaining ingredients and mix well. Pat mixture into a 9 x 5 x 3-inch loaf pan and bake in a 350° oven for 1 hour and 20 minutes. Let stand in pan 10 minutes before serving or serve cold.
Mix sour cream, soup and chilies. Soften tortillas in oil; don't overcook. Spread 1 to 2 tablespoons of soup mixture on tortillas. Add 1 tablespoon chicken, onion and cheeses. Roll and place in a 9 x 13-inch baking dish. After all tortillas are rolled in pan, then cover with remaining soup, cheeses and onion, in that order. Bake at 350° for 40 minutes.
Beat together margarine and sugar until creamy. Add vanilla and eggs. Beat until light and creamy. Add flour and blend until smooth. Pour 3/4 batter into greased 13 x 9-inch pan. Spoon filling on top. Put remaining batter on top and bake at 350° for 15 to 20 minutes, until golden brown. Cool.
Combine all ingredients together well; do not beat. Grease pan, 13 x 9-inch. Pour in batter. Bake at 350° for 45 minutes.
Mix well and pour onto cookie sheet with sides. Bake at 350° for 20 minutes or until brown. Frost lightly with thin white glaze (powdered sugar, margarine and milk). Cut into bars.
Mix ingredients well and place in a 1 1/2-quart casserole dish. Bake, uncovered, at 325° for 40 minutes. Serves 6 to 8.
Combine all ingredients except tortillas. Arrange tortillas on flat surface. Divide cheese mixture evenly and spread to edges of each tortilla. Roll tortillas tightly. Place on ungreased cookie sheet, seam side down. Refrigerate at least 1 hour. Slice off 2 ends. Slice through remaining roll every half-inch. Serve with extra salsa for dipping. Makes approximately 4 dozen.
Cream butter and sugar. Add one egg at a time and beat well. Add flour, flavoring and spice. Beat well. Add fruits and nuts which are chopped coarsely. Pour into a large greased pan and bake in 375° oven for 15 minutes. Stir; repeat 3 times. Have tube cake pan greased and lined with brown paper. Pack hot cake mix in it and bake for 15 minutes longer. Let stand in pan about 15 minutes before turning out.
Crumble the sausage and mix with cheese. Add biscuit mix, one cup at a time. Form into small balls (about one inch in diameter) and place on an ungreased cookie sheet. Bake in a preheated 350° to 375° oven until light brown (13 to 15 minutes). Cooking may take a few extra minutes if balls are frozen. Serve warm. Makes about seven dozen.
In 1 quart bowl mix tuna or chicken with celery, green onion, garlic salt, salt, pepper, salad elegance and mayonnaise until mixture is stiff. Cut each tomato vertically into eighths. Put 2 Tbsp. tuna or chicken mixture in middle of each tomato. Top with dried parsley flakes and/or additional salad elegance. Serve immediately.
Mix cheese (grated) and butter together. Add flour and Rice Krispies. Mix with hands and form into balls. Press flat with a fork and put in an ungreased sheet pan. Bake at 375° for 12 to 15 minutes.
Wash, clean and crush raspberries. Place in Earthenware bowl or crock and let ferment 5 days. Drain through a cheesecloth. Measure the liquid and take double that amount of sugar. Cook sugar with a little water to make syrupy. Add juice to sugar; cook 15 minutes. While the juice is cooking, continue to clear the top of the juice with a spoon. While still warm, pour into bottles and cap securely. Good over ice cream and as a refreshing healthy beverage. Can use with soda water.
Heat oven to 425°. Melt butter or margarine in rectangular pan (13 x 9 x 2-inch). Mix baking mix, paprika, salt and pepper. Coat chicken. Place in pan. Bake 35 minutes, turn and bake 15 minutes or until done.
Beat sugars, butter and oil until light and fluffy. Add eggs and vanilla; beat well. Add dry ingredients and mix. Chill overnight or for a few hours. Roll into small balls. Place 3 inches apart on ungreased baking sheet. Bake at 375° for 10 minutes or until brown. You can flatten and spread beaten egg whites on and sprinkle with white or colored sugar.
Sprinkle beef with salt and pepper. Place in an earthen dish (do not use metal). Add bay leaves, peppercorns, cloves, vinegar and enough water to cover. Let stand 5 days in refrigerator. Turn daily. Brown meat and add 2 cups of the spiced vinegar mixture, carrots and onions. Cover and cook on stove until tender, about 3 hours. For gravy, dissolve gingersnaps in water and use to thicken mixture. Serve with red cabbage.
Beat egg yolks, add cream, sugar, cornstarch and nuts. Cook in a double boiler, stirring constantly until thick, before spreading on cake let frosting cool.
Preheat oven to 400°. Spray cookie sheet with nonstick spray. On large plate, combine cheese, crumbs and spices. Dip chicken pieces in melted margarine or Butter Buds, then in bread crumbs. Place on cookie sheet and bake 20 to 25 minutes or until tender.
Mix all ingredients together except ginger ale. When ready to serve, add ice cold ginger ale.
Combine green pepper, celery and onion. Add enough grease to microwave on High for 3 minutes. Mix all ingredients and place in a greased 2-quart shallow casserole dish. Bake at 350° for 25 minutes.
Preheat oven to 300°. Prepare ingredients. Mix together and place in ovenproof, covered casserole or Dutch oven. Bake at 300° for 5 hours. Do not uncover or stir while cooking.
Mix oil and sugar; sift dry ingredients and add them with milk and eggs. Cook in 350° oven about 30 minutes.
Place 1/2 of milk and 1/2 of cream cheese in blender. Blend until smooth. Add 1/2 of ice cream and 1/2 of cranberry sauce. Blend until combined. Scrape down sides of blender container if needed. Pour into large pitcher. Repeat with remaining ingredients. Pour into pitcher and stir. Serve immediately. Makes 7 (8 oz.) servings.
Mix together and simmer for 45 minutes to 1 hour or until thick. Pour in jars and seal.
Mix crumbled sausage, grated cheese and Bisquick. Add enough milk to let mixture form a ball. Mix with hands. Roll into balls and store in plastic bag. For best results, freeze before cooking. Put frozen balls on ungreased cookie sheet and bake in a 375° oven for 10 to 15 minutes.
Spread butter on all 15 slices of bread; crumble each slice. Put a layer of bread in bottom of 8-quart baking dish. Next, shred cheese. Put a layer of cheese on top of bread. Put a bread layer, then cheese layer until you come to top. Put the Mozzarella cheese on top. Pour milk over top. Beat eggs and pour over top. Add salt and pepper to your taste. Bake at 350° for 30 to 40 minutes until brown.
If using dried pintos, pick over and wash beans. Soak overnight in water to cover. Cook 1 hour or until tender. Reserve 1 cup liquid from cooking. If using canned pintos, do not drain. Cut chorizo into bite-sized pieces; add to pinto beans and cook over medium heat for 30 minutes. Serve with fajitas.
Melt margarine in 9 x 13 x 2 inch baking dish. Spread chicken over margarine. Sprinkle Veg-All over chicken. Mix broth with soup and pour over Veg-All. Mix milk with Bisquick and pour over all ingredients. Bake at 350° for 1 hour.
In a 4 1/2-quart pot, combine all ingredients. After bringing mixture to a boil, reduce heat and simmer, covered, about 30 to 45 minutes or until lentils are tender.
Cook chicken until tender; remove from bone. Tear in small bite size pieces. In separate bowl, mix soups and sour cream. Add chicken. Pour mixture in buttered casserole dish. Top with crumbled Ritz crackers. Use plenty of crackers. Pour 1/4 to 1/2 cup melted butter on top of crackers. Bake at 375° until crackers are brown.
In microwave dish, melt peanut butter. Stir in yogurt and add banana. Stir once more. Divide into 2 dessert dishes. Yield: 2 servings.
Stir peanuts into water and sugar. Cook until all water is gone. Pour onto cookie sheet and bake at 300° for 20 minutes, stirring 3 times.
Preheat oven to 375°. Combine flour, ground walnuts and sugar in a medium bowl. Cut in 6 tablespoons cold butter with a pastry blender until coarse crumbs form. Press dough evenly onto bottom and up side of an 11-inch tart pan with removable bottom. Bake until lightly browned, about 20 minutes. Remove from oven. Reduce oven temperature to 350°.
Sift dry ingredients together. Add applesauce, oil and raisins. Blend in nuts. Pour in 2 loaf pans or 1 large tube pan, greased. Bake at 350° for approximately 1 1/2 hours. Test with toothpick.
In large skillet, fry hamburg and onion until meat is light brown. Add salt, pepper, celery, onion and water. Bring to a boil and cover. Let simmer for 20 minutes. Add rinsed bean sprouts and heat. In separate bowl, combine 2 tablespoons water, soy sauce, sugar and gravy. Add to meat and stir until thickened.
Cream 1 pound butter. Add sugar, vanilla and baking powder. Slowly mix in flour. Knead for 5 minutes. Cut into shapes. Bake 10 minutes at 375°.
Bring first 4 ingredients to a boil. Mix together remaining ingredients, then add boiled mixture and stir. Pour on a greased and floured jelly roll sheet (cookie sheet with sides). Bake at 400° for 15 minutes.
Crumble pan of corn bread into a bowl. Cover with rest of ingredients; put in just enough real mayonnaise to make it moist.
Beat cream cheese; add strawberries and liquid. Add sugar and vanilla; beat until smooth. Fold in whipped topping. Pour into 8-inch graham cracker crust. Chill.
Preheat oven to 350°. Place butter in 13 x 9-inch pan and place in oven to melt butter. Sprinkle crumbs over butter and press down with a fork. Sprinkle coconut, then add chocolate chips, and then pecans. Drizzle surface with condensed milk. Bake for 30 minutes at 350°. Let cool, then cut. Makes 30 bars.
Mix pudding mix in Cool Whip. Add crushed pineapple, well drained. Add marshmallows and pecan pieces. Stir well. Refrigerate at least four hours before serving.
Put the butter or margarine in small bowl until softened. Beat at low speed until smooth, then beat on high speed until light and fluffy.
Place chicken in buttered baking dish. Top with rice and spread around. Cover with mushroom soup and dry onion soup and spread around. Add seasoning (salt, pepper, paprika). Add the 1 cup of water. Cover and bake for 1 1/2 hours. Uncover and bake another 1/2 hour.
Stir pudding, gelatin and hot water together and boil, stirring constantly until it thickens. Completely cool. Add pineapple with juice and drained oranges. Fold in whipped cream and chill about 3 hours. Excellent holiday salad.
Beat margarine and Crisco together until fluffy. Beat in sugars. Beat in eggs, one at a time. Stir in vanilla. Gradually sift in flour, baking soda and salt. Add chocolate chips and nuts by hand. Drop by rounded teaspoonful onto lightly greased cookie sheets. Bake at 375° for 8 to 10 minutes.
Season meat slices. Add 1/4 of bacon and onion on top of each meat slice and roll up jelly-roll style. Wrap with thread to hold together. Brown in hot oil all around, then add water to pan and simmer until meat is tender (may have to add additional water). Remove rouladen carefully from pot and thicken gravy with flour or cornstarch. Add more spices if needed. Pour gravy over rouladen (after removing thread carefully). Heat thoroughly and serve with noodles and vegetables. Serves 4.
Put beans in large bowl. Add Italian dressing mix. Add onion, thinly sliced and separated into rings. Add pimientos. Into small bowl, put oil and enough vinegar to cover beans. Add sugar to taste. Pour over bean mixture. Toss lightly. Cover and refrigerate overnight. To add texture, add 1/2 cup of drained garbanzo beans.
Mix soy sauce, ketchup, sherry and garlic. Place in a large bowl. Place chicken in marinade. Marinate in refrigerator for 1 1/2 hours, turning the chicken occasionally. Transfer chicken to baking dish and bake for 45 minutes at 350° or until chicken is cooked through. Serves 4.
Combine all ingredients in casserole dish and bake 1 hour at 350°, uncovered. Stir after 30 minutes.
Rinse the chicken and coat with flour. Cook in a large skillet with oil over medium heat, turning occasionally, until lightly browned. Add bell pepper and cook about 1 minute. Add mushrooms and pour spaghetti sauce over chicken. Cover and simmer 25-35 minutes or until chicken is done. Sprinkle with cheese before serving.
Saut chicken or shrimp until done. Remove and saut celery and onion. Then add bean sprouts, bamboo shoots and water chestnuts. When celery and onions are half-tender, add liquid from canned vegetables to cornstarch and pour in. Add soy sauce to taste. Return chicken or shrimp to pot and cook until thickened. Serve over rice. Top with browned chow mein noodles. Serves 6 to 8.
Season meat and brown in oil. Remove any excess fat. Peel and slice potatoes thinly. Make alternate layers of potatoes, onions and meat. Pour mushroom soup on top and bake at 350° for 45 minutes. Cover casserole with foil and remove the foil after 30 minutes. Continue baking for 15 minutes or until potatoes are done.
In a large bowl, mash the yams to remove strings. Add egg, milk, sugar, vanilla, salt, ginger, nutmeg and cinnamon to bowl and beat until smooth. Prick holes in crust. Pour mixture into prepared crust and bake at 350° for 1 hour or until toothpick inserted in center of pie comes out clean. Serves 8.
Crush crackers and add melted butter. Spread in a 13 x 9 x 2-inch pan.
Mix powdered sugar with a small amount of milk to make frosting of a good consistency for spreading. Add flavoring if desired. You will have to estimate amounts based on how many graham crackers you want to use. Spread graham crackers with frosting and make alien designs on top with raisins, nuts or candies. These should be eaten upside down, accompanied by a glass of milk.
Brown the ground beef and onion. Add the rest of the ingredients and cook until noodles and vegetables are done.
In a large skillet, brown chops. Pour off fat. Split the carrots lengthwise and cut in 2-inch pieces. Add all the ingredients to the pork chops. Cover and simmer 45 minutes.
Put chicken in casserole dish. Pour broth over chicken. Spread soup over chicken and broth. Sprinkle with salt and pepper. Add mixed vegetables. Mix melted butter, flour and milk together and pour over mixture evenly. Bake at 350° for 40 minutes or until crust is brown.
Mince garlic; slice onion into thin strips. Put string beans, garlic, onion and parsley in a shallow baking dish. Toss until well mixed. Sprinkle with grated cheese, bread crumbs and shredded Mozzarella. Pour in vinegar and oil or plain vinegar (balsamic is best, red wine is also acceptable). Cover with foil. Bake at 350° approximately 20 minutes; stir. Uncover and bake another 10 to 12 minutes, until onion and beans are tender. Toss with more bread crumbs if too fluid. May be served hot or cold.
Mix together all ingredients (except egg whites and pie crust) and cook until thick. Pour into baked pie crust. Whip egg whites to make a meringue then put on top of the pie.
Put sugar, butter, salt and milk in frypan and let come to a boil. Let boil for 4 minutes at 280°, then add chips, walnuts, vanilla and marshmallows. After all have melted, pour onto a buttered plate and let cool.
Cream shortenings and sugar; blend in sour cream. Sift dry ingredients and add. Form into long roll and chill in refrigerator. Slice and place on greased cookie sheet. Bake at 350° until light brown.
Brown ground beef in skillet along with celery; remove excess fat. Add rest of ingredients, except cheese. Cover and simmer 10 minutes. Stir in cheese and serve on rolls.
Boil and debone chicken breasts. Place in bottom of casserole. Top with asparagus spears. Melt butter and saute onion until onion is clear. Add Cheddar cheese and melt in butter and onion, stirring all the time. Add evaporated milk and mushroom soup. Add soy sauce and hot sauce. Mix well and pour over chicken and asparagus. Bake at 350° until bubbly.
Mix dressing, soup mix and peach preserves. Pour mixture over chicken. Add salt and pepper. Add pineapple and green pepper on top. Bake 1 1/2 hours at 325°, uncovered. Serve with rice.
Generously butter a 9 x 13-inch baking dish. Arrange bread cubes in dish and sprinkle with cheese. Beat eggs, milk, dry mustard, salt, dash of fresh ground pepper and onion powder together and pour over cheese and bread. Sprinkle with bacon, mushrooms and tomato. Cover and chill up to 24 hours. Bake at 325°, uncovered, until set (about 1 hour). Tent with foil if top begins to overbrown.
Cut apples (peeled). Pour sugar over apples and refrigerate 1 hour. Preheat oven to 350°. Mix oil, eggs and vanilla. Add flour, soda and salt and mix well. Add all of this to apples and mix well. Add nuts now. Grease and flour pans. Bake in sheet pan for 1 hour or bake in large tube pan 60 to 70 minutes.
In a large bowl, combine all ingredients except onions and sesame seed; blend well. Shape into 16 to 24 meatballs with an onion in the center of each; coat with sesame seed. Place on a broiler pan in the oven at 400° for 15 to 20 minutes until browned and desired doneness. You can use an almond or green olive in place of the onion.
Skin chicken breasts. Season with lemon pepper, salt and paprika. Mix sour cream with mayonnaise. Spread on both sides of chicken breasts. Sprinkle crushed Cheese Nips on chicken and pour melted oleo over them. Bake at 350° for 1 hour or until tender, uncovered.
Saute onion, green onions and celery in the stick of butter. Add soups and Ro-Tel tomatoes to the sauteed onion mix and simmer 20 minutes. Add shrimp and cook another 15 minutes.