HumbleIntelligence/food-ner-1-Million huggingface dataset:
In Dutch oven, mix together onion, kidney beans, sausage, water, garlic, bay leaves, pepper, cayenne and salt. Bring this to a boil over high heat, then reduce heat to low; simmer for 30 to 40 minutes until beans start to fall apart. Stir every 10 minutes. Remove bay leaf and serve over rice. Serves 4.
Drain pineapple. Combine juice from pineapple, broth, lemon juice, green pepper and onion. Arrange pork chops in a 13 x 9 x 2-inch baking dish. Sprinkle with salt and thyme. Pour liquid around pork chops. Bake, uncovered, for 50 minutes at 425°. Stir jelly into pan liquid. Turn chops and bake 10 minutes more. Combine cornstarch and water; stir into pan liquid. Top each chop with a slice of pineapple. Lower oven to 350° and bake for 10 minutes.
In a cold electric skillet or similar skillet, place butter. Set at 350° to 375°. As butter melts, add sugar, stirring constantly until mixture bubbles on the sides. Add cream of tartar and then almonds. Stir constantly until caramel colored, about 12 minutes.
Mix all ingredients together. Add Miracle Whip (more if needed) and salt and pepper to taste.
Slice and measure cucumbers. Dump into large pan(s) (turkey roasting pan(s) work well). Add onions, peppers and whole garlic cloves. Add salt. Cover with ice. Mix thoroughly. Let stand 3 hours. Drain thoroughly. Combine remaining ingredients. Heat. Pour mixture over drained cucumber mix. Heat, mixing frequently (cover for quicker heating); do not boil. Ladle into sterile quart jars. Place in boiling water bath. Process for 6 minutes. Makes 7 to 8 quarts.
Stem green beans and pack uniformly in hot, sterilized jars. To each pint, add 1/4 teaspoon	red pepper, 1 clove garlic and 1 head dill. Heat together water, salt and vinegar. Bring to boil; pour over beans. Seal at once. Process in boiling water bath for 5 minutes at 212°. Makes 4 pints. Serve chilled.
In mixer bowl, sift together first 8 ingredients. Add oil, 1/2 cup cold water, prunes, egg and vanilla. Blend and then beat 1 minute at medium speed of electric mixer. Turn batter into a greased and floured 9 x 9 x 2-inch baking pan. Sprinkle nuts atop batter. Bake in a 350° oven for 30 minutes. Cool in pan.
Cook elbow macaroni 10 to 12 minutes and drain. Saute onion in butter until soft. Arrange in 1 1/2-quart casserole, layer half the macaroni, potatoes, the cheese, then rest of the macaroni. Pour sauteed butter and onion over top. Bake in 375° oven for 30 minutes, uncovered. Great way to use leftover mashed potatoes.
Put water in bread machine; add olive oil, sugar and salt. Add bread flour, then dry yeast. Bake on regular white bread setting at light or medium. Makes 1 large loaf.
Blend oats, baking soda and choice of one Stir-In; set aside. In a large bowl, mix peanut butter, butter and sugar until smooth. Mix in eggs and vanilla. Add oats mixture and blend well. Drop dough from ice cream scoops or 1/4 cup measure several inches apart onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool on a cookie sheet 5 minutes and remove to a wire rack to cool completely.
Cook noodles as directed. Mix all other ingredients together in a casserole dish. Add the noodles and fold in to mix well. Microwave on High for 5 to 10 minutes (depending on wattage) or bake in a 350° oven for 30 minutes. Yield: serves 6.
Add taco seasoning to drained browned beef; add tomatoes, salt and pepper. Heat through. Cover bottom and sides of a 13 x 9-inch baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over meat mixture and set aside. Combine cheeses and egg; pour over tortillas. Bake at 350° for 30 minutes. Remove from oven. Sprinkle rows of Cheddar cheese, lettuce, tomatoes, green onions and olives across center of casserole. Yields 6 to 8 servings.
Let cream cheese soften. Beat until creamy and add other ingredients. Separate and clean celery. Cut into 3-inch long pieces. Stuff celery with mixture. Refrigerate until served.
Combine first 9 ingredients in a large bowl. Cool to lukewarm. Soften yeast in warm water, stir into cooled mixture. Gradually add wheat flour to form dough. Knead on heavily floured surface until smooth, about 10 minutes. Cover, let rise in warm place until double, 1 1/2 to 2 hours. Divide in half, shape into 12 to 14-inch loaves and place on large greased cookie sheets. Cover, let rise 45 to 60 minutes. Dough may not double in size. Bake at 375° for 30 to 40 minutes until a deep golden brown.
In a large saucepan, combine the potatoes, cider, brown sugar, 6 tablespoons of the butter and the cinnamon stick. Bring to a boil over moderate heat. Reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the potatoes are tender (45 minutes). Let cool slightly. Remove the cinnamon stick and puree the potatoes in batches. Transfer to an ovenproof serving dish. Preheat oven to 325°. Dot the potatoes with the remaining butter. Cover with foil and bake, stirring once or twice, for about 20 minutes, until steaming. Remove the foil and bake for 5 minutes longer.
Prepare mashed potatoes. Stir in dry salad dressing mix. Add butter or margarine if desired. Serves 4-6.
Dissolve the gelatine in 1/4 cup water. Bring soup to boil in double boiler. Dissolve cream cheese in soup. Add gelatine, mayonnaise, celery, onion, salt and pepper.
Putting margarine in last, mix graham crackers, margarine, peanut butter and powdered sugar. Spread in jelly roll pan. Melt chocolate and spread over above mix. Let cool. Cut into squares and enjoy.
Bake at 350° for 20 minutes. Mix will keep in refrigerator up to three weeks. Makes three dozen.
Saute garlic and butter over medium heat. Add shrimp and saute until pink. Sprinkle with Old Bay seasoning. Squeeze lemon over shrimp. Add 1/3 can of chicken broth. Simmer for about 10 minutes. Cook rice with the rest of the broth.
Thaw spinach thoroughly and squeeze dry. Mix all ingredients together. Pour into a greased baking dish (or Pam). Top with seasoned crushed croutons. Bake at 350° for 1 hour. Serves 6.
Rub roast with oil and rub in salt and pepper all over the surface. Cover in a deep roasting pan and bake 1 hour at 350°. Remove from oven, turn roast over and mix remaining ingredients and pour over roast. Cover again and return to oven. Continue baking for 1 1/2 hours more. Remove from oven, uncover and let stand 15 minutes before slicing and serving.
Mix well and place 1 teaspoon filling in each cup. Bake at 350° for 25 to 30 minutes. Should make the filling after the dough is chilled.
Mix butter and sugar well; add beaten eggs and melted chocolate. Add flour and milk a little at a time, then nuts and vanilla. This makes a runny batter for three layers. Bake at 350° for 25 minutes.
Make a cream sauce with the margarine, milk and flour. Lay sliced potatoes in baking pan and sprinkle with salt and pepper. Cover with cream sauce. Repeat with another layer. Sprinkle paprika on top. Bake uncovered at 350° until tender.
In a skillet, add butter, pimento, green pepper and onion. Cook for 10 minutes. Add flour and mix well. Mix rest of ingredients together and add first mixture. Pour in casserole and bake for 30 minutes at 350°. Crumble potato chips on top and bake until brown.
Whip egg white until stiff. Add sugar and mix. Add other ingredients, mixing well. Fold in pecans and put on buttered cookie pan. Cook at 250° for 30 minutes.
Boil the potatoes in water until tender. Drain. Place potatoes in ungreased 1 1/2-quart baking dish. Combine in processor bowl or blender the cottage cheese, sour cream, flour, salt, pepper and garlic. Blend until smooth. Add mixture to cheese and onion. Stir gently. In small bowl, combine cornflake crumbs and margarine. Mix well. Sprinkle over the potatoes. Bake at 350° for 20 minutes. Let stand 10 minutes before serving. Serves 8.
Combine dry ingredients. Stir in milk. In 1 to 1 1/2-quart casserole melt butter. Pour in batter. Sprinkle evenly with berries. Bake at 350° for 40 to 45 minutes until top is lightly browned.
Bring broth to a boil. Reduce heat slightly and simmer until reduced to about 3 cups. Remove from heat; stir in lemon juice. In separate bowl, combine water, egg and 1/2 cup of the cooled chicken broth. Slowly pour back into remaining broth, stirring constantly. Add wine, rice and pepper to taste. Cook over low heat, 8 to 10 minutes or until mixture just begins to boil. Remove from heat immediately. Garnish with onion and lemon slices.
Place vanilla wafers on bottom of sheet cake pan. Melt chips, marshmallows and milk. Place slices of ice cream on wafers. Pour some mixture, another layer of wafers and ice cream, etc. Crumble some wafers on top. Place in freezer.
Cream butter, salt, vanilla and sugars together. Dissolve baking soda in small amount of hot water and add to butter and sugar mixture. Add eggs and mix; add flour and mix well. Fold in pecans, then chocolate. Don't overmix chocolate.
Put 2 tablespoons grease in frying pan. Add onion and green pepper. When cooked medium-well, add ground beef, salt, pepper and garlic. Brown meat. Add tomato soup and can of water. Let simmer until liquid is gone.
Combine peas, cashews, celery, onion and bacon. Add sour cream and toss to coat. Season to taste with salt and pepper. Cover and chill well before serving. Serves 10 to 12 people.
Mix crumbs and butter. Place in 9 x 13-inch pan. Refrigerate for 1 hour. Then place ice cream over crumbs. Pour the jar of hot chocolate sauce over ice cream and layer the peanuts. Next put Cool Whip on and sprinkle a few cookie crumbs on top of the Cool Whip (then freeze). Cut into squares.
Combine flour, sugar, baking powder and salt in medium bowl. Add milk, oil and egg. Stir until just blended. Stir in chips, nuts, cherries and orange peel. Fill greased or lined muffin cups 2/3 full with batter. Bake at 400° for 25 to 30 minutes or until golden brown. Cool completely. Serve with butter or cream cheese.
Chop the cauliflower and broccoli. Add onions. Mix together remaining ingredients. Pour over vegetables. Chill at least overnight or longer.
Bring soup, vinegar and sugar to boil and pour over vegetables. Mix well; chill. Keeps well in refrigerator. This can be used as salad over lettuce leaf. Makes 6 cups.
In a large bowl, place wine, meat, green peppers, celery, onion and beans. Soak these overnight. The following day, empty this into a large cooking pot. Fill pot half way with water. Cook over medium heat for 2 to 3 hours or until beans and meat are tender. Add salt and pepper to desired taste. Serve hot over cooked rice.
Brown meats slowly. Drain off grease.	Add next 6 ingredients to meat. Simmer until thick, 45 minutes to 1 hour, stirring occasionally. Cook noodles until tender.	Drain.	Rinse in cold water. For lasagna combine cottage cheese with next 5 ingredients. Place 1/2 of noodles. Add 1/2 mozzarella cheese and 1/2 meat mixture. Repeat layer. Bake at 375 degrees for 30 minutes. Serves 8.
Make a paste of cocoa and coloring. Set aside. Cream Crisco, sugar and eggs thoroughly. Then add paste and mix together. Then sift flour 3 times with salt. Then alternate with buttermilk. Add vanilla. Mix well. Mix vinegar and soda on the side. Then add to cake dough. Cook in layers at 350° for 30 minutes.
In separate pans, saute liver and onions in small amount of olive oil. Set aside to cool. Then feed all ingredients through a food grinder two times. Add salt and pepper to taste and mix with mayonnaise. (Add more mayonnaise, if needed, to reach a spreadable consistency.) Delicious when spread on crackers or rye bread. May serve on bed of lettuce as an appetizer or use as a sandwich filling with your favorite bread.
Heat oil (Crisco) in large skillet on medium heat. Add shrimp. Stir-fry until shrimp are pink (4 minutes). Remove to a dish. Add all vegetables, except green onions. Stir-fry until crisp-tender.
Make dashi. Cut tofu into 1/2-inch cubes. Pour boiling water over thin, deep fried tofu to remove excess oil; cut in half lengthwise and cut each piece into 1/2-inch strips. Dissolve miso paste by stirring in a small amount of dashi broth bit by bit.
Cut off wing tips and discard. Disjoint each wing. Bake wings on broiler rack. Bake in 400° oven for 40 minutes, turning once.
Roll each chicken breast with 1/2 bacon strip. Place chipped beef, pulled apart, on bottom of baking dish. Place breasts over beef. Mix soup and sour cream together and pour over chicken. Cover with Saran Wrap and refrigerate overnight. Bake, uncovered. (Although, if in oven for a long time, baste occasionally or cover with foil.) Bake for 2 hours at 300°.
Combine rice and milk in top of double boiler. Cook over hot water for 45 minutes or until rice is tender. Stir in sugar, margarine and a pinch of salt. Beat the egg yolks. Add a little of the hot mixture to yolks, then stir this into the rice mixture. Cook 5 minutes, stirring constantly. Remove from heat. Stir in extract. Beat egg whites until stiff but not dry. Fold into rice mixture. Serve warm or cold. Makes 6 servings.
Saute onion; add meat and brown. Add soups, chiles and enchilada sauce and simmer for 3 to 5 minutes. Line baking dish with crushed Doritos. Layer with 1/2 meat mixture, 1/2 Cheddar cheese, other 1/2 meat mixture and 1/2 cheese on top. Bake at 350° for 10 minutes. Remove from oven. Sprinkle with crushed Doritos; serve.
Use a blender. If spinach is fresh, clean and wash it and remove tough stems. Feed 1/3 of the spinach into blender with 1/4 cup water. Cover. Blend until smooth. Pour into saucepan. Repeat until all spinach is blended. Add onion, salt, nutmeg, chicken mix and remaining water. Cook over moderate heat for 5 minutes.
Combine all ingredients except buttered bread crumbs. Place in a well-greased casserole. Top with bread crumbs and sprinkle with sesame seed. Bake at 250° for 30 minutes.
Mix all dry ingredients. Add dates, nuts and eggs (beaten light). Bake at 375° in as thin a sheet as it will spread for approximately 15 minutes. Cut in small squares.
Heat to boiling point in saucepan the water and butter. Stir in flour all at once. Stir vigorously over low heat until mixture leaves the pan and forms into a ball. Beat in one egg at a time. Beat mixture until smooth and velvety.
Dissolve Jell-O; add strawberries. Chill until partially set and pour over the ingredients. Chill until firm.
Mix meat with bread crumbs, garlic salt and milk. Spread into 9-inch pie pan smoothly and push up on sides. Spread tomato paste over top, then mushrooms, Cheddar cheese, oregano and Parmesan cheese. Bake at 350° for 30 minutes.
Combine 1/2 cup sugar, baking powder, salt and flour; mix well. Add egg and milk. Blend into flour mixture. Melt butter in baking dish (8 in. to 9 in. pan). Add flour mixture. Do not stir. Add 1 cup sugar to diced rhubarb. Drop by spoonfuls on top of flour mixture (do not stir). Bake at 375 degrees for 30 minutes.
Cut apples into bite size pieces and add all of the rest of ingredients. Use about 1/4 cup of the pineapple juice along with the mayonnaise to coat apples; chill.
Melt margarine. Stir in sugar, then eggs. Next, add vanilla, now flour. Mix in nuts. Pour in ungreased, oblong pan. Bake at 350° for 25 to 30 minutes or until toothpick or straw comes out clean.
Bake cake and slightly cool. Poke holes in top with pencil. Dribble condensed milk and caramel sauce (mixed together) over cake. Let stand one hour. Spread Cool Whip over cake. Sprinkle top with crushed Heath bars.
Boil sugar, margarine and milk for 8 minutes. Remove from heat. Add chips, marshmallow cream and vanilla. Beat until creamy. Pour into a waxed paper pan. When set, cut into small pieces.
Fry bacon and crumble into bacon bits. Layer apples, bacon and cheese in 13 x 9 x 2-inch baking dish. Mix eggs, milk and Bisquick together and pour over top. Preheat oven to 400° and bake for 30 minutes. Serves 8 to 10.
In large mixing bowl, soak bread crumbs in milk for 5 minutes. Add meat, eggs, salt, pepper, cardamom and chopped onions. Mix well and roll into 1 to 1 1/2-inch meatballs. Saute meatballs in 1/4 cup butter approximately 20 minutes. In a separate skillet, saute sliced onions with 1/4 cup butter, sugar and pepper until caramelized, about 10 to 15 minutes. Remove mixture from both pans and place on separate plates. Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute. Place the contents of both saute pans into 1 large pot and add cream, onions, gravy maker seasoning and spices and bring to a simmer. Make a slurry with cornstarch and water. Whisk the slurry into the mixture to thicken. Add meatballs and simmer approximately 20 to 30 minutes.
Fill each jar with cucumbers, 1 head dill and 2 garlic cloves.
Layer in casserole: tortillas, chicken bits, chilies, soup and cheese. Repeat above until casserole is full. Bake for 30 minutes at 325°, until cheese is melted.
Put ingredients in a pie shell in order. Pour sweetened condensed milk over top and bake 30 to 45 minutes or until chips melt. Very rich! Cut in small slices. For your conscience, all calories and fat have been removed! Enjoy!!
Cream together shortening, sugar and egg until smooth. Add molasses and blend. Mix together remaining dry ingredients and combine with wet mixture. Form into walnut-sized balls and roll them in granulated sugar before placing them on an ungreased cookie sheet. Allow room for the cookie to spread. Bake for 8-10 minutes at 350 degrees, being careful not to overbake. (I do them for 10 minutes; they will not be chewy if overbaked.)
Mix together all ingredients. Float orange slices on top. Makes 40 (1-cup) servings.
Brown pork chops. Drain off fat. In bowl, combine all other ingredients. Pour over pork chops. In electric frypan, cover and simmer. Just simmer 45 minutes or until chops are tender. (May have to add bit of water while simmering.)
Mix margarine, sugar, eggs and baking powder. Then stir in crumbs, coconut and pecans. Grease and flour a 9 x 13-inch pan. Bake at 350° about 35 minutes or until done.
Mix in large pan the evaporated milk, sugar and salt. Cook over low heat until boiling. When it boils hard, cook for 5 minutes, stirring constantly. Remove from heat; add remaining ingredients. Stir for 1 to 2 minutes or until marshmallows have melted. Pour into buttered 9-inch pan. Butterscotch chips may be used, also.
Steep tea bags and spices in hot water for as long as you would in making tea. Add all other ingredients and serve hot or over ice.
Mix well. Grease loaf pan. Bake 1 hour at 350° or until well done.
Preheat oven to 400°. In saucepan, melt margarine. Stir in the other ingredients. Mix well. Press into 9-inch pie plate. Bake 12 to 15 minutes until golden brown.
Peel and slice zucchini in casserole dish. Add chopped onion. Add all ingredients. Stir in cheese and butter. Bake at 350° for 45 minutes, uncovered.
Sift flour once; measure. Add soda and salt. Sift together three times. Cream shortening; add sugar gradually and cream together until light and fluffy. Add eggs one at a time, beating well after each. Add cocoa and blend. Add flour alternately with milk, a small amount at a time, beating well after each. Add vanilla. Turn into two 9-inch pans that are greased and lined with paper. Bake in a 350° oven for 30 minutes or until done. Cool. Use 7 minute frosting.
In your largest mixing bowl, dissolve yeast in water. Add 4 cups of flour, milk, shortening, sugar, eggs and salt; beat for 2 minutes or until smooth. Add enough flour to form a soft dough. Turn onto floured board; knead lightly about 10 minutes. Place in greased bowl, turning once to grease top. Cover and let rise 2 to 3 hours or until doubled. Punch dough down; divide into 4 equal parts. Roll each into a 9-inch circle. Cut each circle like crescent rolls. You can then freeze on baking sheet. When frozen, put in plastic bag. When ready to use, thaw for 5 hours until doubled in size. Bake at 375° for 12 to 15 minutes. Butter tops.
In saucepan, cook bacon until crisp; remove and crumble. Pour off all but 2 tablespoons drippings. Brown mushrooms and onions with thyme in drippings until tender. Add bacon and remaining ingredients. Heat on low until hot.
To make meat shells, combine ground beef, taco seasoning and ice water. Mix well. Press meat mixture into bottom and sides of tiny tart pans and set aside.
Melt butter and mix with graham cracker crumbs. Take 1/4 of the graham cracker mixture and cover bottom of 8 x 14-inch pan. Mix Dream Whip, sugar, milk and cream cheese until it gets a little thick. Put on top of the graham cracker crumbs, then put the other 1/2 crumbs on top of it. Leave in refrigerator overnight.
Preheat oven to 350°. Combine mayonnaise, artichoke hearts, crab meat, cheese and onions in an oven-safe crock. Bake until top is golden brown; about 20 - 25 minutes. Serve with bread or crackers. Makes about 8 half-cup servings.
Brown ground beef, onion and pepper. Add to this the tomato soup, the peas, noodles and water. Mix and put into casserole. Sprinkle grated cheese on top and cook about 30 minutes at 350°. A little catsup can be added to the mixture. Rice or macaroni can be substituted for the noodles.
Heat shortening in heavy skillet over medium heat. Add onion and rice and cook until onion is tender. Add remaining ingredients and simmer until done.
Peel and slice potatoes. Mix remaining ingredients and stir into potatoes. Place in baking dish. Bake 45 minutes at 350°.
Mash bananas. Add sugar and eggs. Mix well. Add melted oleo. Mix in buttermilk, flour, soda and nuts. Turn batter into greased and floured 8 1/2 x 4 1/2-inch loaf pan. Bake 30 minutes at 350°. Reduce heat to 300° and bake until brown, about 45 minutes.
Arrange chicken in lightly greased 13 x 9-inch baking dish. Top with cheese. Saute onion in butter. Add mushroom soup and mushrooms. Pour mixture over chicken and cheese. Top with bread crumbs and bake in a 350° oven for about 1 hour.
Sift together dry ingredients except 1/2 cup flour and sugar. Cream sugar and shortening. Add eggs; beat well. Add flour mixture alternately with milk. Add remaining flour to mixture to make a sticky dough. Roll out to 1/2-inch thick. Cut with floured cutter. Cook in deep fat fryer at 400°. Turn often.
Place chicken, skin side up, in 13 x 9 x 2-inch baking dish. Combine all ingredients, except rice. Pour over chicken. Bake at 350° for 1 1/4 hours, baste every 15 minutes. Serves 4 to 6.
Brown frankfurters with onions. Combine with remaining ingredients. Top with buttered bread crumbs. Bake at 350° for 30 minutes.
Heat oil and butter until very light, golden color. Add garlic cloves. Cook until slightly brown and remove. Chicken breasts should resemble veal cutlets. Dip chicken pieces into egg mixture, then into crumbs. Gently brown in oil mixture for about 15 to 20 minutes. Salt and pepper. Place chicken in baking dish. Pour combined lemon juice and wine over top. Sprinkle with grated cheese. Cover and bake at 350° for 30 to 40 minutes.
Rinse fish and pat dry. Arrange in 3 quart baking dish with thick portions toward outside of dish. Combine remaining ingredients in a 4 cup measuring glass. Pour evenly over fish. Cover with plastic wrap. Microwave on High for 8 to 10 minutes or until fish flakes easily. Let stand 5 minutes.
Saute onion and celery in stick of margarine. Mix all ingredients, except the Cheddar cheese, and place into a greased casserole dish. Top with Cheddar cheese. Bake at 350° until cheese melts good. Yield: 8 servings.
Slice potatoes, place in 9 by 9 inch baking dish. Sprinkle with salt and pepper. Mix whip cream with chicken broth, pour over potatoes. Bake covered for 30 minutes; then uncover and bake 30 more minutes, adding cheese the last ten minutes. Bake until golden brown. Bake at 350°.
In a large frypan, saute onion and garlic in butter. (My wife prefers nonfat cooking spray, which she uses if she's preparing this recipe.) Add mushrooms and frozen vegetables. I use the Oriental style. Sprinkle Mrs. Dash over vegetables.
Grind cranberries. Mix with sugar and marshmallows. Let stand overnight. Next morning, stir in pineapple and nuts. Fold in Dream Whip. This can be made ahead of time and frozen. Take out of freeze a while before serving.