HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse pinto beans; cover with water and add boiling meat or bacon grease, salt, onion, ketchup, soda, chili powder and brown sugar. You can add 1/2 pound meat 1 hour before done. Cook until tender.
Mix ingredients well in long baking dish. Place chicken around in mixture. Cover with foil; bake for 2 hours at 425°.
Mix flour and melted margarine. Spread in a 9 x 13-inch pan. Top with pecans. Bake in a 300° oven for 30 minutes. Cool. Mix sugar and cream cheese. Add Cool Whip. Spread on first layer. Mix together pudding and milk. Spread on second layer. Top with remaining Cool Whip. Let set 4 to 6 hours before serving in refrigerator.
Finely shred ham in food processor. Add mayonnaise and relish. Mix well and chill. Sandwiches may be topped with tomato and/or lettuce. Will last about 10 days in refrigerator.
Microwave margarine in large microwave-safe bowl on High for 45 seconds, or until melted. Add marshmallows; toss to coat with margarine. Microwave for 1 1/2 minutes, or until smooth when stirred, stirring after 45 seconds. Immediately add cereal, mixing lightly until well coated. Press into greased 13 x 9-inch baking pan. Cool, then cut into about 24 squares.
In hot oil, saute the garlic and onion until soft. Add ground meat. Cook until crumbly. Mix in seasonings. Add tomato paste and water. Simmer 30 minutes. Layer with noodles and cheese. Bake at 350° for 30 minutes. Let set 15 minutes before serving. Makes 6 to 8 generous servings.
Add enough water to beet juice to make a cup; bring to a boil and dissolve jello. Add lemonade and salt; chill slightly. Add remaining ingredients and pour into mold. Let set until firm. Serves 8.
Saute onion in butter. Add hamburger; cook until colored, but do not brown. Salt and pepper. Layer in a 9 x 13-inch pan 1/2 chopped cabbage, meat mixture and remaining cabbage. Spoon the tomato soup over the top. Cover tightly with aluminum foil; bake for 1 1/2 hours at 350°. Five minutes before serving, top with slices of American cheese.
Brown meats separately and drain. Combine with cheese and seasonings. Cool slightly. Spread on rye breads. These can be frozen on cookie sheets. Once frozen, transfer to freezer bags and store in freezer. When ready to use, bake on cookie sheets in preheated 350° oven for 15 minutes until cheese is bubbly.
Cook rice as directed on package (no butter). Combine hot rice and all other ingredients in a bowl. Serve chilled. Serves 6 to 8.
Dissolve Jell-O in boiling water. Soften cream cheese in microwave; add to Jell-O. Whisk to break up and melt cream cheese completely. Add cold water. Put into refrigerator until almost set. Add pineapple and nuts. Chill until ready to serve.
Grate potatoes and onion (drain some liquid). Stir in remaining ingredients. Heat oil in skillet. Drop potato mixture by spoonful into skillet. Fry until crisp and golden brown. Drain on brown paper. Serve with applesauce.
Combine flour, baking powder, raisins, nuts, brown sugar and salt. Add milk, oil, egg and honey. Mix until dry ingredients are moistened. Fill 12 greased muffin cups 2/3 full. Bake at 400° for 15 to 18 minutes.
Mix ingredients; pour into pie shell. Bake at 450° for 15 minutes, then reduce to 350° and continue baking for 45 minutes.
Melt margarine in pan (10 x 10-inch). Stir in, all at once, flour, baking powder, salt, 1/3 cup sugar and milk. Put fruit over this mixture. Do not stir. Sprinkle with 1 cup sugar. Pour water or juice over all. Bake in a 400° oven until brown, about 30 minutes.
Fry sausage lightly. Add apples, onions, salt, pepper, hot water and crumbs. Mix well.
Cook and drain noodles; toss with salt and pepper and 2 tablespoons butter. Place in greased casserole dish. Top noodles with sauerkraut and shredded corned beef. Spread dressing over beef and top with shredded Swiss cheese. Bake for 35 minutes in 350° oven.
Mix together the peanut butter, Cool Whip, sugar and cream cheese until smooth. Put in crust and refrigerate at least 1 hour. This is even more tasty if you use crunchy peanut butter.
Combine cooked rice, cheese, pecans, green pepper, celery, and thyme. Fill each pocket with 1/4 to 1/3 cup of stuffing. Lightly brown chops in lard or drippings. Sprinkle chops with salt and pepper, place on rack in roasting pan and cover securely with foil. Bake in a moderate oven (350 degrees) for 30 minutes. Uncover and continue baking for 30 minutes longer or until meat is done.
Start your oven at 325° or slow. Cut onion, celery and green pepper coarsely. Chop leftover beef in small cubes. Cook beef in 1 tablespoon butter or margarine for several minutes (if using ground beef, cook until brown) and transfer to a medium-size casserole. Put remaining butter or margarine in pan; toss in chopped vegetables and cook until limp. Stir in mushroom soup, water, salt, pepper and mix in with the beef. Cover and bake 30 minutes. At the end of this time, remove cover; sprinkle surface with Chinese noodles and bake 10 minutes longer. Serves 4.
Stir dressing mix, oil and seasonings together. Pour over crackers. Stir now and then until oil is absorbed. Store in an airtight container.
Melt chocolate in boiling water and add butter. After butter has melted, add sugar. Sift together flour, salt and soda; add to mixture. Add buttermilk, then beaten eggs. Bake at 400° for 20 minutes in 2 (9-inch) layer pans.
Combine all ingredients (except almonds). Toss lightly. Serve on beds of salad greens or lettuce.	Sprinkle with almonds.
Thoroughly cream butter with sugar and rind. Add egg yolks; beat until light and fluffy. Blend in lemon juice, flour, cereal and milk. (Mixture will look curdled, but this will not affect finished product.) Fold in beaten egg whites. Pour into greased one quart baking dish; place the dish in pan of hot water. Bake at 325° for 1 hour and 15 minutes, or until top springs back when lightly touched. When done, pudding has a cake-like layer on top with custard below. Serve warm or cold with whipped cream.
Preheat oven to 325°. Mix dry ingredients. Add remaining ingredients. Mix well but do not beat. Bake 1 hour and 20 minutes.
Cook raisins, sour cream, eggs and spices. Bring to a boil and cook until thickened, stirring constantly. Cool completely. Blend cream cheese, powdered sugar and whipped cream. Spread 1/2 of this mixture into pie shell. Add cooled raisin mixture and other 1/2 of the cream cheese mixture. Chill and garnish if desired with sweetened whipped cream.
Cut cabbage; sprinkle salt and water. Let stand 1 hour. Cut celery and pepper; let stand 20 minutes (drain off). Mix all other ingredients. Bring to a boil and pour over cabbage. Let cool, pack and freeze.
Mix and let set overnight. Refrigerate. Bake at 350° for 45 minutes to 1 hour.
Cook lasagna noodles in boiling water with olive oil and salt until tender; drain. Brown ground beef with garlic, basil and oregano; drain off any grease and set aside.
Soften butter or margarine to room temperature; mix with cheese. Add flour, pecans and salt and pepper to taste. Form into small patties and bake about 15 minutes at 350°.
Line bowl with lettuce leaves covered with a layer of thinly sliced tomatoes. Peel cucumbers and slice paper thin. Add salt. Cover and refrigerate 4 hours. Rinse, dress and press out excess liquid. Mix with onion. Mix other ingredients and add just before serving. Arrange in the tomato-lettuce lined bowl.
Preheat broiler. Halve each tomato crosswise. Place, cut side up, in a shallow baking pan. Combine bread crumbs, Parmesan cheese, butter and basil; sprinkle over tomatoes. Broil 3 to 4 inches from the heat source for about 4 minutes, or until lightly browned.
Cook beef and onions in skillet. Drain. Add taco seasoning mix and water. Stir well. Simmer 20 minutes.
Combine all ingredients in a large bowl and mix well. Turn into a greased tube pan. Bake at 350° for one hour.
Lay bread in bottom of 9 x 13 baking dish. Brown sausage and drain. Combine milk, eggs and dry mustard in bowl. Layer sausage and cheese over bread. Pour on egg mixture. Let set in refrigerator overnight. Bake at 375° for 45 minutes.
Melt chocolate and stir in peppermint chips. Spread on waxed paper; let stand until firm. Break into pieces and store in airtight container. Makes great holiday candy snacks.
Melt 2 tablespoons butter and flour; stir 1 minute. Slowly add milk, broth and wine. Cook, stirring, until thickened. Set aside. Saute onions in 1 tablespoon butter. Add crab, mushrooms, parsley, salt and pepper. Stir in 2 tablespoons of sauce.
Stir syrup, peanut butter and sugar in heavy saucepot over very low heat until bubbly (until sugar seems to be melted). Pour over corn flakes; stir well. Drop by spoonfuls on wax paper or buttered cookie sheet.
Beat eggs well. Add sugar, syrup, butter, vanilla and pecans to beaten eggs. Pour into unbaked pie shell and bake in preheated oven at 350° for 30 to 45 minutes.
Place all vegetables plus chestnuts and mushrooms into a large bowl. Combine sour cream, mayonnaise and dressing mix. Pour over vegetables; mix. Marinate overnight in refrigerator.
Lightly butter 6 custard cups. Combine the chocolates and butter in microwavable bowl and heat on Medium until the chocolate is melted, stirring occasionally. Remove and stir in sugar until smooth (sugar won't be dissolved). Add eggs, flour, baking powder and cocoa. Beat with mixer on medium-high speed until the mixture is pale and has a thick mousse-like consistency, about 5 minutes. Divide mixture among custard cups. Cover each with plastic wrap . Freeze at least 3 hours or several days.
Cook potatoes in water until tender. Place in casserole dish. Cover with brown sugar, salt and butter. Bake at 375° for 30 minutes. Top with marshmallows and return to oven. Cook until brown.
Mix flour, salt, brown sugar, cinnamon and shortening. Save 1/4 cup of mixture. Add baking powder, eggs, soda and buttermilk; pour in greased loaf pan. Sprinkle 1/4 cup crumbs. Pat smooth. Bake at 350° until done.
Melt butter; add brown sugar, corn syrup and salt. Bring to a boil. After syrup starts boiling, boil for 5 minutes, without stirring. Remove from stove and add baking soda and vanilla. Pour syrup over popcorn, mixing well. Bake at 250° for 1 hour, stirring every 15 minutes.
Mix all ingredients and store in a covered container. Use 1 1/2 to 2 teaspoons of the mix to one cup of hot water. Yields 45 to 50 servings.
Heat oven to 350°. Mix flour and 1/2 cup sugar in small bowl. Cut in 1/2 cup margarine until coarse crumbs. Press firmly into bottom of a greased, foil lined 13 x 9-inch baking pan. Bake for 20 minutes or until lightly browned.
Mix the first 8 ingredients in large iron skillet and cook over medium heat until vegetables are crisp-tender and all the pink is gone from the meat. Add the potatoes and the tomatoes. Simmer, stirring frequently to prevent sticking, for about 15 minutes. Put in a 350° oven and bake for 45 minutes or until potatoes are done. Add the salad and garlic bread and you have a fine meal for 4 people.
Pour Doritos in casserole. In frying pan, cook hamburger. Add both soups, enchilada sauce and green chilies. Pour over Doritos. Top with cheese and onion and bake until cheese is melted.
Mix Jell-O in boiling water. Mix cream cheese in hot Jell-O. Add sugar, pineapple, nuts and 7-Up. Pour into Pyrex cake pan. Refrigerate.
Cook broccoli until tender. Beat remaining ingredients together. Layer broccoli, then mixture, alternating. Cover all broccoli. Sprinkle top with Parmesan cheese. Bake at 400° for 30 minutes. Can easily be frozen before or after cooking.
Mix together graham crackers and margarine. Mix in 2 tablespoons powdered sugar. Pat in a 13 x 9-inch pan; bake at 300° for 10 minutes. Cool. Mix 8 ounce package cream cheese and 1 cup powdered sugar. Fold in Cool Whip. Spread over cooled crust. Top with cherry pie filling. Chill for 3 hours. (Can use blueberry pie filling.)
Beat eggs well. Add milk and mix well. Add flour; mix well. Add vanilla and margarine and mix well. Pour in unbaked pie crust and bake at 350° for about 15 or 20 minutes or until done. Makes 2 pies.
Mix all ingredients together. Put in casserole dish. Bake at 350° for 2 hours.
Preheat oven to 350°. Grease an 8-inch square pan. Combine butter, brown sugar, egg and Sweet*10. Beat 2 minutes at high speed. Add flour, baking powder, soda, orange extract and orange juice. Blend at low speed until moistened about 1 minute. Stir in raisins. Pour into pan and sprinkle with nuts. Bake 25 to 30 minutes until light golden brown.
Cream butter, sugars, oil and eggs with vanilla until light and fluffy. Sift together dry ingredients and add to already creamed ingredients. Mix well. Chill dough and roll into balls. Place on ungreased cookie sheet. Press down with glass dipped in sugar. Dough may be rolled out and cut with cookie cutters. Bake 8 minutes at 400°.
Mix well with electric mixer. Shape into a ball. Wrap in Saran Wrap and refrigerate overnight. May also be rolled in chopped parsley.
Allow 1/2 avocado and 1/3 can of consomme per serving. Dice avocado and toss with lemon juice. Place in bottom of balloon wine glass. Cover with consomme, sprinkled with a little additional lemon juice. Add a dollop of sour cream and sprinkle with capers. Serve as appetizer or first course. Can be made ahead 1 hour before company arrives and kept in refrigerator.
Mix all ingredients at least 3 hours before you want to serve it. Serve in dark brown bread (a loaf) that has been hollowed out. Put pieces of bread around loaf and serve.
Rinse fillets and soak in salt water for 5 minutes. Drain. In a paper sack, combine cornmeal, flour, salt and pepper. Mix well. Drop in fillets and shake to coat. Drop in fry pan with hot oil. Cook until fish floats, turning once to brown other side.
Mix together margarine, cake mix and 1 egg. Press into bottom of a 8 1/2 x 11-inch or larger cake pan. Beat well the cream cheese, 2 eggs and box of sugar. Sprinkle coconut and nuts over cake mixture. Pour cream cheese mixture over top. Bake at 350° for 35 to 45 minutes until light brown.
Cream shortening and sugar. Add eggs, one at a time, beating after each. Add milk and extract. Sift dry ingredients and add to mixture. Fold in coconut. Bake in a well greased and floured tube pan. Put in a cold oven and turn to 325°. Bake for 1 1/2 to 2 hours until tests done.
Saute onions and bell pepper in a little oleo. Mix hot rice with drained broccoli, Cheez Whiz, onion and bell peppers and soup. Bake in casserole for 30 minutes at 375°.
In a small bowl combine water, egg and vinegar. Mix well. In a large bowl combine flour (spoon into cup lightly), sugar, salt and Crisco. Cut ingredients in large bowl together. Mix well. Add well mixed ingredients of small bowl to large bowl. Mix well until large ball forms. Divide into 5 parts and refrigerate 1 hour. Proceed as for any crust.
Dissolve yeast in 1/4 cup water. Mix in flour and shortening. Add remaining ingredients and mix well. Cover and chill for one hour. Roll dough on pastry sheet sprinkled with sugar. Cut into squares, fill with Pineapple Filling, fold into triangles and crimp edges. Bake at 400° for 10 minutes.
Grease 9 x 13-inch pan. Line with bread. Layer on cheese, ham, onion and mushrooms. Beat milk, eggs, mustard and salt and pour over ingredients in pan. Let stand overnight. Bake at 350° for 1 hour.
Dissolve yeast in the 1 cup warm water with the sugar and let stand 10 minutes. Mix flour and 3 cups water in yeast mixture and let stand at room temperature overnight (about 6 to 8 hours). Batter will be lumpy. Place about 1 1/2 cups batter in a jar and place in refrigerator for starter the next time you make hotcakes. DO NOT put the lid on tight, as it will explode; what a mess.
Cream sugar and shortening. Add eggs and beat well. Sift flour, salt and cocoa 3 times. Mix buttermilk, vinegar and food coloring together. Add alternately with flour mixture. Beat well. Fold in soda. Do not beat soda. Bake in 3 greased and floured cake pans at 350° for 30 minutes, then ice.
Preheat the oven to 325°, then grease the baking pan. Measure the butter into the mixing bowl. Add powdered sugar to the butter. Mix thoroughly and then add the vanilla. Add the flour and knead the mixture with your hands until it forms one smooth lump. Press the dough into a baking pan. Smooth the top with a spatula. Prick the dough lightly with a fork. Put the baking pan in the oven for 40 to 45 minutes. Cut them into squares with a knife. Put the squares aside to cool.
Combine sugar, cocoa and flour in mixing bowl. Add melted butter and stir well. Add eggs and vanilla, stirring well to make sure eggs are distributed through batter. Add pecans; stir to coat nuts. Pour in pie shell and bake 30 minutes at 350°.
Combine pineapple and pudding mix until it turns green. Drain oranges and add to pineapple and pudding mixture. Fold in Cool Whip. Chill 1/2 hour before serving.
Saute onions in butter; add eggs. Combine all ingredients, except crackers. Pour into buttered 9 x 13-inch pan and top with crushed Ritz crackers. Bake at 350° for 45 to 50 minutes.
Place pie crust in pie pan. Pour beef stew into crust. Top with cheese. Place second pie crust on top and pinch edges around top of crust rim. Bake at 350° until crust is done, about 20 to 25 minutes.
Mix flour and salt; cut in shortening until the size of small peas. Blend egg, vinegar and water. Add to flour mixture a little at a time. Roll out on a floured surface. Place in pan; prick with a fork. Bake at 400° for 10 to 12 minutes or until golden brown. This makes 3 (10-inch) pie crusts.
Mix first 4 ingredients and bake at 400° for 30 minutes. Top with cheese and bake until melted.
Combine dressing, soy sauce and ginger. Pour over chicken; marinate overnight or several hours in refrigerator. Place wings on broiler pan. Broil 15 to 20 minutes, turning once. Brush occasionally with marinade. Serve with sweet and sour sauce.
Cream butter and sugar slowly. Add eggs one at a time, beating well after each addition. Add flavoring, add sifted dry ingredients slowly; then add cherries, pineapple and nuts. Bake 1 hour at 300° to 325° or until done.
Melt chocolate over low heat. Add peanut butter, nuts and Rice Krispies. Spoon onto waxed paper (using teaspoon for small candies) and cool.
Boil head of cabbage until you can work with leaves. Cut thick veins off bottom of backs of leaves. Brown bacon and remove from grease. Set both aside. Combine beef, pork, bread, eggs, onion and spices to taste.
Combine potato, butter, coconut and vanilla; beat until creamy. Gradually add the powdered sugar. Press into buttered pan, making it about an inch thick. Melt bitter chocolate over boiling water. Spread over potato mixture and put in a cold place for about 2 hours. Cut in squares. Store in refrigerator.
Mix together well. Shape into loaf and place in a 7 1/2 x 10-inch Pyrex dish sprayed with Pam. Spread top with catsup thickly. Bake at 350° for 30 to 45 minutes.
Sift sugar, flour, soda into bowl. Put in saucepan the Coke, cocoa and margarine; bring to a boil. Stir into flour mixture. Add buttermilk, eggs and marshmallows. Bake in 9 x 13 pan at 350° for 35 minutes.
Cut chicken for frying. Salt and pepper to taste. Dip in sauce, put in well-greased paper bag, any sauce left pour in bag too. Twist bag and fasten end. Place in 350° oven and bake for 1 hour and 15 minutes.
Pick shells from crab meat. Combine all ingredients and add to crab meat. Form into cakes and fry until brown.
Bake cake as per instructions on box. Mix pudding with milk and Kahlua in bowl. Break Heath bars into pieces. Crumble cake and layer with pudding, Cool Whip and Heath bars in large glass bowl or punch bowl.
Blend marinade and water. Add remaining ingredients and mix. Pierce steak with fork and let lay in marinade 15 to 30 minutes. Turn once. Broil or barbecue.
Bake in large tube pan at 275° for two hours. Cool on wire rack. Turn onto serving plate. Sprinkle with powdered sugar. Yields 16 servings.
Lay fish in dish; sprinkle with lemon pepper. Spread picante sauce over each piece. Melt butter or margarine and mix with juice from lemon. Pour butter mixture over fish. Bake at 350° for 30 minutes. Enjoy!!
Combine sugar, water and cornstarch in a saucepan. Boil until thick. Remove from heat and stir in Jell-O. Pour over strawberries. Cool slightly before putting into pie shell. Refrigerate.
Place chicken in shallow baking dish. Top each with a slice of cheese. Dilute soup with water and pour over chicken and cheese. Toss stuffing and butter together. Sprinkle over top. Bake 1 1/2 hours at 325°.
Combine process cheese spread and milk. Mix well - until smooth. Toss shell roni with margarine. Combine all ingredients. Mix well. Spoon into 2 quart casserole, cover. Bake at 350 degrees for 30 to 35 minutes or until hot. Stir before serving.
Coat a large nonstick skillet with spray. Place over medium heat until hot. Add mushrooms and garlic; saute until mushrooms are tender. Remove from heat. Add noodles and remaining ingredients except cheese, stirring gently. Transfer mixture to a 1-quart casserole dish sprayed with vegetable spray. Top with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated. Uncover; bake 5 minutes. Yields 6 servings.
Peel avocados, cut them in halves and remove pits. Toss with lemon juice in a ceramic bowl. Mash with a fork until smooth. Add remaining ingredients and blend well. Adjust seasoning to taste.
Cream the butter and sugar. Add remaining ingredients and mix thoroughly. Pour into pie crusts. Bake at 350° for 50 minutes. Garnish with whipped cream or topping, if desired. Yields 3 pies, 2 for lunch and 1 for a friend.
Fry hamburger until done and drain. Combine remaining ingredients. Serve with tortilla chips.
Combine 1/2 cup sugar and 2 teaspoons cinnamon. Take each piece of bun and roll into a ball. Roll into sugar and cinnamon mixture. Put balls into a Bundt pan (evenly). Melt butter, 1 cup sugar and 2 tablespoons cinnamon. Pour over the balls in pan. Bake 1/2 hour in 350° oven. Turn over right away on a plate. Pull apart balls and eat.
Mix together all ingredients and then refrigerate dough for two hours. Roll out 1/3-thick and use cutter for your favorite design. Bake at 375° for 8 to 10 minutes. Eat plain or frost them.
Mix mashed bananas and eggs in a bowl. Sift dry ingredients and stir into moist mixture until well blended, but do not beat. Add butter and nuts (melt butter). Pour batter into well-greased and floured loaf pans (9 x 5-inch). Let stand for about 10 minutes before baking.
Dissolve yeast in warm water. Add salt, sugar, cooking oil and milk. Add dry ingredients and mix well. Knead on floured board and put into large, greased bowl. Cover and put in refrigerator.
Pound double breasts slightly. Spread lightly with mustard. In center place piece of Monterey Jack cheese, piece of ham, piece of green chili. Roll each breast and secure with toothpick. In oiled pan, place breasts. Sprinkle with paprika for color and drizzle with olive oil. Bake at 400° for 15 minutes. Then reduce heat to 375° for 15 to 20 minutes or until done.
Slice each pineapple chunk in half. Toss together the first 6 ingredients. Thoroughly combine remaining ingredients. Stir into chicken mixture. Chill for several hours. Makes 8 to 10 servings.
Put all ingredients together in a mixing bowl and stir well. Bake in lightly greased and floured 9 x 13 x 2 pan. Bake 25 to 35 minutes in a 350 degree oven. Cool 35 to 40 minutes before sprinkling powdered sugar over top, if desired. We do not use powdered sugar. We use Cool Whip in place of powdered sugar.
Brown hamburger, onions and celery in skillet. Put in bottom of casserole. Sprinkle uncooked rice on top. Cover with mushroom and chicken soups. Add 1 can of water if Minute rice is used, 2 cans if raw rice is used. Bake at 350° for 1 hour. Cover first 45 minutes and uncovered last 15 minutes.
Mix and sift together flour, baking powder, soda and salt. Beat together liquid fat and milk. Add liquid mixture to dry ingredients gradually. Roll out between wax paper. Fold over. Cut out. Place in greased baker. Prick with fork. Bake at 475° for 10 to 15 minutes.
Cook noodles and drain. In 1 tablespoon butter, brown beef and add tomato sauce. Combine cottage cheese, cream cheese, sour cream, scallions and green pepper.