HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak the beans overnight in water with baking soda. Add the green pepper and one of the onions to the beans and boil for 2 hours. Then remove the green pepper and onion. Mix the chopped onion with the garlic and brown in corn oil. Pour the browned mixture into the beans and boil for 15 minutes. Mash some beans to thicken the sauce. Serve as soup or side dish with white rice. Bay leaf, laurel and cumin may be added to taste, also more garlic.
Mix graham cracker crumbs with 1 stick margarine or butter. Line Pyrex oblong dish with crumb mixture. Bake 10 minutes at 350°.
Combine and beat with mixer until well blended. Add 2 heads cauliflower, 1 can black olives(sliced), 1 small jar pimentos and any amount of green or red peppers, onions, carrots, celery or any other vegetables that are desired. Mix everything together and marinate in refrigerator overnight.
Blend all ingredients together. Put nuts in blender to chop. Slice apples and to keep them from turning brown dip in lemon. Dip slices in cream cheese mixture then coat with nuts. Tastes like candy apples.
Stir together flour, baking powder, salt and soda. Set aside. In a large bowl, cream butter and sugar until light. Beat in eggs, one at a time. Stir in flour mixture, vanilla, oats, then coconut. Drop by teaspoons 3-inches apart on ungreased cookie sheet. Bake at 375° for 10 to 15 minutes. Cool on rack.
Combine butter, peanut butter, and sugars using a mixer on medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda. Cover and chill dough for 2-3 hours. Unwrap all the miniatures. Remove dough from refrigerator. Divide into 1 Tbsp. pieces and flatten. Place a miniature in the center of each piece of dough. Form the dough into a ball around each Snickers. Place on a greased cookie sheet and bake at 300° for 10-12 minutes. Let cookies cool on baking rack or wax paper.
Beat cream cheese until fluffy. Gradually add sugars; beat well after each addition. Add bananas; mix well. Stir in baking mix and pecans. Pour into greased 9 X 5 X 3 inch loaf pan. Bake at 350 degrees for 55 minutes or until toothpick inserted comes out clean. Cool completely.
Bring juice and enough water to boil to make 1 3/4 cups of hot liquid. Mix cherry gelatin until it dissolves. Add rest of ingredients; mix well and chill until set. Makes a very attractive Christmas salad.
Mix first 7 ingredients in order. Pour into an ungreased 9 x 13-inch pan. Sprinkle cake mix over filling. Pour melted butter over cake mix. Sprinkle with pecans. Bake in 350° oven for 1 hour and 15 minutes or until knife comes out clean when inserted. Serve warm or cold. May be served with Cool Whip.
Bake crust. Put cocoa, 1 cup sugar and flour in a pot. Mix with spoon very well. Divide the eggs. Beat the yolks and add to dry ingredients. Mix well. Then add the milk. Cook in double boiler until thick, stirring constantly. Remove from heat. Add 1 teaspoon vanilla. Stir. Put in baked pie shell.
Heat buttermilk to lukewarm. Add yeast, dissolved in warm water. Add sugar, salt, soda and flour (all sifted together). Add oil and beat well. Let stand 10 minutes. Knead, then roll and cut with cutter. Butter pan; set for 30 minutes and butter tops. Bake at 400° for 10 to 15 minutes.
Cook chicken in pressure cooker and bone. Cook other ingredients in black pot for 4 to 4 1/2 hours. Add water as necessary. Season to taste with salt, pepper and sugar.
Cook chicken until tender. Remove from bone. Lay in 10 x 14-inch Pyrex dish. Mix 1 can cream of celery soup, 1 can cream of chicken soup and 1 soup can of milk. Pour over chicken. Sprinkle 1 package Pepperidge Farm dressing mix on top. Pour 1 cup chicken stock with 1 stick margarine melted over dressing. Bake at 350° about 2 minutes or until bubbly.
Mix well, bake in a hearty, warm oven and serve to "Mother" every day. She ought to have it in big slices.
Heat oven to 350°. In large skillet, cook and stir ground beef until brown; drain off fat. Add onions; cook until onions are tender. Stir in remaining ingredients and heat through. Pour into ungreased casserole dish. Cover; bake 1 hour. Serves 4 to 6.
Cook beef until tender. Break into pieces. Add salt, pepper, tomato juice, onions (chopped), sugar, Worcestershire sauce and vinegar. Simmer until thick. Makes enough for 20 buns.
Preheat oven to 350. Grease bundt pan and dust with breadcrumbs. Melt the butter. Add almonds, sugar, corn syrup and almond extract. Stir until the sugar dissolves, 2 minutes. Pour into prepared pan.
Combine flour, soda, salt and ginger; set aside. In large bowl, beat butter and shortening with electric mixer for 30 seconds. Add sugars and beat until fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture; beat well. Stir in coconut, pineapple and nuts.
Mix all ingredients together in large bowl. Pour in graham cracker crust and chill until firm.
Combine the first six ingredients. Add 2 cups cheese. Mix mayonnaise and sour cream; add to chicken mixture and toss. Spoon into two greased 13 x 9 x 2-inch baking dishes. Sprinkle with chips. Top with remaining cheese. Bake, uncovered, at 350° for 20 to 25 minutes or until hot. Yields 24 servings.
Heat oven to 375°. In a large bowl, combine all ingredients. Mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes. Cool 1 minute on cookie sheet. Remove to wire cooling rack. Makes about 3 dozen cookies.
Bring first 5 ingredients in to a boil in saucepan. Cook covered until soft. Puree in blender. Saute onion with salt in butter until translucent. Add celery and celery seed. Saute until tender. Whisk milk, sour cream and pepper into soup, about 10 minutes.
Salt and pepper turkey. Place celery and half of onion in body cavity. Mix butter and soy sauce, baste breasts, legs and thighs. Place on a rack in a large pan and cover loosely with foil. In an iron skillet, make a roux with oil and flour. Chop remaining onion and saute in roux until limp. Add chicken broth to make gravy, then pour over turkey. Bake at 350° for 20 minutes per pound, basting every half hour. If you stuff with dressing, increase time to 25 minutes per pound. If the bird is to be carved ahead of time, cover with the gravy to keep moist. Serves 15.
Cream butter and sugar well; add well beaten eggs and mix thoroughly. Add milk, anise oil, flour, salt and baking powder, a little at a time. Freeze dough for several hours or chill overnight. Roll thin; cut with cookie cutters. Sprinkle with colored sugar. Bake on greased cookie sheet at 400° for 10 to 15 minutes. Do not brown.
Mix first 3 ingredients together and put in baking dish. Mix the other ingredients together and sprinkle over peaches. Bake till golden brown in pre-heated oven at 350°.
Beat eggs and sugar. Combine flour and baking powder. Combine butter, milk and vanilla. Combine flour mixture and butter mixture alternately with egg mixture. Bake 25 minutes at 350°. A jelly roll pan works good.
Beat eggs lightly and combine with other ingredients. Pour into greased mold and bake 25 minutes in a pan of hot water in moderate oven. Serve hot, garnished with parsley and lemon slices.
Dip okra in beaten eggs, then in cheese mixture and back in egg mixture, then in flour and meal. Deep fry until slightly browned.
Arrange chicken in a large baking dish. Mix all ingredients and pour over chicken. Bake, covered, for 1 hour at 350°. Bake, uncovered, an additional 1/2 hour.
Prepare collard greens. Chop collard greens small. Bring water, smoked ham pieces or bacon strips to a boil. Add collard greens and steam for 15 minutes. Add salt and sugar. Steam for 45 minutes; stir frequently. Serves 4 to 6.
Brown meat in olive oil. Add onion, cook until tender. Stir in other ingredients in order given except olives and cheese. Bring the mixture to a boil, reduce heat and simmer 15 minutes, stirring occasionally. Spoon into baking dish and top with cheese. Broil until cheese is melted and garnish with stuffed olives.
Mix ingredients together. Put in pan and bake at 350° for 1 hour or until done.
Boil chicken until done. Cut up into pieces, place in casserole dish. Add rest of ingredients, except for chips. Heat thoroughly, usually 30 to 40 minutes. Crumble potato chips on top at end of cooking time. Brown slightly and serve over rice.
Combine pudding mix, sugar and milk in small bowl; beat on low for 1 minute. Fold in Cool Whip. Keep refrigerated.
Heat oven to 325°. Brown and scramble sausage; saute pepper, onion and celery in 1 tablespoon oil until tender. Mix with remaining ingredients. Pour into an 8 x 12 x 2-inch baking dish and bake, covered, for about 1 hour and 25 minutes for raw rice. If using Minute rice, bake for 45 minutes. Serves 10.
Mix together thoroughly. Pour over any kind of fresh, chopped fruit. This makes an excellent and tasty dessert, especially after a "hearty" meal or luncheon-type meal.
Fry cubed steak and then put in a casserole dish. Add a layer of carrots. Add a layer of potatoes. Salt each layer. Cook for 1 1/2 hours at 375°.
Spray 10-inch nonstick skillet with nonstick cooking spray and heat over medium heat. Add turkey and, using back of a wooden spoon to crumble meat, cook, stirring occasionally, until turkey is browned and cooked through, 5 to 8 minutes. Add water and taco seasonings mix and stir to combine thoroughly. Bring liquid to boil. Reduce heat to low and let simmer, stirring occasionally, for 15 to 20 minutes.
Cook noodles in boiling water until tender; drain. Brown sausage and pour of grease. Add noodles, peas, juice and seasonings. Simmer, uncovered, for 15 minutes.
Preheat oven to 350°. In large bowl, combine honey, butter, green pepper, soy sauce and mustard; mix well. Add remaining ingredients; toss lightly to mix well. Turn into lightly greased 2-quart casserole; bake, covered, about 1 hour. Makes 4 to 6 servings.
Sift dry ingredients and make well in center. Set aside. Combine milk, oil and eggs. Pour in well and add bananas. Stir (don't beat) until moist. Pour into 2 well-greased loaf pans and bake at 350° for 1 hour.
Combine 1 cup of the ripest strawberries, sugar and 3/4 cup water. Puree. Boil in microwave.
In heavy saucepan, combine water, shortening and salt. Bring to a boil. Add flour, beating constantly until smooth and pulls away from side of pan. Remove from heat. Add eggs, one at a time. Beat vigorously after each egg. Drop on cookie sheet by spoonful and allow for expansion. Bake at 450° for 10 minutes. Reduce heat to 400° and bake 25 minutes more. Cool and fill with NutraSweet pudding.
Brown chops in heavy skillet. Season with salt and pepper. Add the wine to half cover the meat. Arrange onions around chops. Bake in a moderate oven (350°) for about 1 hour or until meat is fork-tender. Add more wine as needed. Serves 6.
Beat eggs well. Add milk and flour. Add nutmeg with sugar. Pour into bowl with eggs and sugar. Pour into unbaked pie shell. Dot the top with butter. Bake at 300° for about 1 hour; then turn to 200° and bake until crust is brown and pie is set.
Spread mustard on each steak. Salt and pepper to taste. Lay slice of bacon on each steak, then onion and one dill spear per steak. Roll up tight and secure with toothpick or sewing thread. Saute in fat on all sides. Add water and cook until tender. Thicken juices with flour to thicken for gravy. Serve with "Red Cabbage and Potatoes."
Cream butter and sugar. Add eggs and beat well. Add vanilla. Sift flour and blend in creamed mixture. Drop by teaspoonfuls onto baking sheet. Bake at 400° until lightly browned.
Fill large pot 1/2 full with water and beer and tablespoon of Zatarain's crab and shrimp boil and bring to a boil over medium heat. Toss in shrimp; cover and turn off heat. After 4 minutes, drain shrimp and rinse with cold water to stop cooking process. Melt butter in a saucepan and add in heavy cream. Add 4 to 5 dashes of Tabasco. Toss shrimp with fettuccine and pour sauce over top. Grind black pepper to taste. Serve immediately.
Bake potatoes until soft. Mix pizza sauce and topping(s) of choice in bowl. Cut potato to butterfly opening while hot and spread pizza sauce mixture on open-faced potato. Top with desired amount of Mozzarella cheese. Bake at 400° until cheese melts.
Cream butter and add sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, cinnamon, salt, nutmeg and cloves. Add to sugar mixture, mixing well. Stir in remaining ingredients. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake in a 350° oven for 12 to 15 minutes. Makes 5 dozen.
Brown meat slowly. Spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes. Stir occasionally. Cook noodles until tender, drain and rinse. Beat eggs. Add remaining ingredients, except Mozzarella. Layer 1/2 noodles in 13 x 9 x 2-inch baking dish. Spread with 1/2 Ricotta filling; add 1/2 Mozzarella cheese and 1/2 meat sauce. Repeat. Bake at 325° for about 30 minutes. Let stand 10 minutes before serving.
Combine together flour, sugar, soda, cinnamon and salt. Beat together eggs, oil and vanilla. Mix together carrots, apples, nuts, raisins and coconut. Mix all three together just until incorporated (don't overmix). Spoon into paper muffin cups or greased and floured muffin tins. Bake at 350° for 25 to 30 minutes. Makes 24 muffins.
Peel and slice the potatoes lengthwise in 1/4 inch thick slices. Heat the butter and oil in a skillet. Place potato slices in skillet and cook until lightly brown on each side. They should be fork tender after browning. Place on absorbent paper and sprinkle generously with sugar on both sides. These are easy to make and surprisingly delicious.
Brown sausage (remove casing), onion and garlic. Add tomato paste. Add rest of the ingredients. Cook until carrots are soft. Any favorite vegetable(s) may be added.
Cook vegetables in salted water until tender, about 10 minutes. Place in casserole. Beat soup and milk until smooth. Pour over vegetables. Sprinkle with grated cheese. Mix biscuit mix with margarine and sprinkle over top. Bake at 400° for 20 minutes.
Cook chicken and chop. Cook shrimp and peel and cut in half lengthwise and sprinkle with garlic, pepper and white wine.
Mix together in order. For fudge like brownies, bake at 350° for 20 minutes.
Mix together and cook in 9 x 13-inch floured and greased baking dish. Allow to cool 20 to 25 minutes. Pour holes in cake with metal skewer. Mix 1 cup powdered sugar, grated rind and juice of 1 lemon. Pour over cooled cake.
Mix the cream cheese, milk, lemon juice and vanilla extract. Stir or use mixer until well blended. Pour in pie crust and put in refrigerator for a few hours before serving.
Mix well. Put in muffin tins. Bake 15 or 20 minutes at 350°.
Mix and chill overnight. Form balls and dip in sugar. Bake on ungreased cookie sheet in 350° oven for 12 to 15 minutes.
Mix all ingredients (except crackers) and place in greased casserole dish. Roll Ritz crackers finely and sprinkle on top; dot with butter. Bake 45 minutes at 350°.
Heat oven to 350°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix sugar, 3/4 cup margarine, the eggs and vanilla. Mix in baking mix and oats; reserve. Heat chips, milk, 2 tablespoons margarine and the salt in a 2-quart saucepan over low heat, stirring constantly, until smooth. Stir in nuts and vanilla.
Mix together shortening, brown sugar, white sugar, eggs and vanilla. Mix all dry ingredients and add to first mix. Make into rolls and refrigerate. Slice and bake at 350° for 10 minutes.
Melt butter in a shallow oblong baking dish. Mix together sugar, flour, baking powder, salt and milk. Pour batter over melted butter. Do not mix. Bake in a 375° oven for 45 minutes. Serves 8.
Beat cream cheese in mixer bowl until softened; beat in sugar. Gradually add milk and beat until smooth. Fold in coconut, whipped topping and extract. Spoon into crust. Freeze until firm. Garnish with Angel Flake toasted coconut. Let stand at room temperature to soften before serving.
Put in large shallow 1 1/2-quart baking pan. Sprinkle with potato chips and cheese. Chill several hours or overnight. Bake 25 minutes at 400° or until heated. Serves 8.
Combine yogurt, lemon zest, parsley, marjoram and salt. Chill 1 hour. Brush salmon steaks with lemon juice. Broil about 4 inches from heat source in a preheated broiler for 10 minutes. There is no need to turn the steaks over. During broiling, baste occasionally with lemon juice. Serve steaks with yogurt sauce spooned over each one.
Cook noodles according to box directions. Heat sauce and combine with hamburger and sausage. In an 11x13 in. pan, sprayed with Pam, layer noodles and sauce. Top layer with pepperoni, onions and green peppers, mushrooms and cheeses. Make about three layers and top with cheese. Bake at 350° for about 45 minutes, or until cheese is melted.
Combine in a saucepan milk, water and sugar. Heat until barely warm. Remove from heat and add crumbled yeast cake. Beat eggs thoroughly and add to milk mixture. Add enough flour to make a thin batter. Add shortening and enough flour to make a soft dough, about 4 cups. Refrigerate freshly mixed dough for several hours to chill. Punch down and shape into rolls. Let rise for 1 1/2 hours before baking at 425°.
Wash chicken pieces and pat dry. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture. Heat 1/2 inch oil in large skillet. Cook chicken over medium heat 15 to 20 minutes. Reduce heat; cover tightly and simmer 30 to 40 minutes or until tender. Remove cover the last 10 minutes and brown.
Combine the water and sugar in a 1-quart saucepan over medium heat and stir to dissolve the sugar. Increase the heat and bring to a rolling boil to form a sugar syrup. Let the syrup boil for 1 minute. Remove from heat and whisk in cocoa powder. Return pan to medium heat and whisk 3 to 5 minutes until sauce is smooth and thick. Remove from heat and whisk in the vanilla.
Beat egg yolks until thick. Stir in flour and milk. Fold in stiffly beaten egg whites and add seasonings. Pour into well-greased round skillet. Cook over low flame until well puffed and slightly brown on bottom. Omelet should be firm when touched at this stage. Complete cooking process in a 350° oven for 10 minutes. Serve at once.
In large skillet brown green pepper and onion. Add ground beef. Brown beef, slowly crumbling with a fork. Drain off grease. Add remaining ingredients. Mix all ingredients with beef. Cover and simmer 15 minutes.
Brown chops. Remove from pot. Add golden mushroom soup with 1/4 cup of water, onion, celery, carrots, garlic salt and pepper. Return chops to pot. Simmer 20 to 30 minutes until tender.
Mix as written down. Put in refrigerator to chill about 1/2 hour, then roll in balls. Mash down balls with glass dipped in sugar. Bake at 350° for 10 to 12 minutes. Cool on cookie rack.
Pour into greased pie pan. Bake in 350° oven about 30 minutes. Top with whipped cream. Freezes well.
Place in a sprayed pan, 9 x 13, adding the hash browns last. Cook, uncovered, for 35 minutes at 350°.
Cook beef in skillet until browned. Pour off fat. Add salsa and chili powder. Layer 4 tortillas in 2 qt. Microwave safe dish. Top with half of the meat mixture and half of the soup. Repeat layers. Top with cheese. Cover. Microwave at 70 percent power for 8 min. or until hot. Serve with sour cream if desired.
Boil manicotti shells until tender. Brown and drain ground beef and sausage. Mix together with 1/2 pound cheese, egg, bread, milk and spices. Cover bottom of a baking dish with spaghetti sauce. Stuff shells with mixture and place in dish. Cover with spaghetti sauce and remaining cheese. Bake at 375° until bubbles.
Cream sugar and shortening together. Combine soda and apple butter. Stir well and add to creamed mixture. Sift flour, salt and baking powder. Add alternately with milk to creamed mixture. Add nuts and cherries. Drop by teaspoon on greased baking sheet, not too closely because they will spread. Bake at 400° for 10 to 12 minutes or until delicately browned.
Form hamburger into small balls. Place on bottom of 2-quart casserole dish. Slice potatoes over meatballs. Add onions, sliced 1/4 inch thick over potatoes. Combine milk with cream of chicken soup. Mix and pour over ingredients in dish. Bake 1 hour and 45 minutes at 350°. Remove from oven and add cheese over top. Bake 15 minutes longer.
Use 1/3 cup mix for each cup boiling water. Makes 45 to 50 cups. Great to put in gift jars for neighbors at Christmas.
Cover bottom of 8-gallon crock with dill. Put cucumbers in; add allspice, garlic and red peppers. Bring to a boil 2 gallons water, vinegar and salt. Boil 5 minutes, let cool to room temperature, pour over cucumbers, put dill on top until cucumbers are covered with dill, and put plate on top so pickles won't float. Put small stone on top to keep pickles under brine. (Be sure stone is not heavy enough to smash the pickles.)
Combine all ingredients. Shape into a ball. Roll in chopped pecans. Serve with crackers.
Line casserole with ham or chipped beef, then chicken breasts . Mix together the sour cream and soup; pour over the chicken. Top with almonds. Cook 1 1/2 hours at 350°.
Cook beef and bacon until all pink is gone. Drain. Add rest of the ingredients. Put mixture into a 2 1/2-quart casserole, lightly greased. Bake for 1 1/2 hours at 350°.
Cream shortening and sugar. Sift dry ingredients. Add to cream mixture, one egg at a time, mixing well. Add bananas and nuts. Bake in loaf pan for 1 hour at 350°.
Mix all ingredients together. Use teaspoon to drop batter in hot oil. Turn once. Drain on paper towel. Cool a little. Roll in confectioners sugar.
Mix together until well blended. Good with sliced apples, peaches, strawberries and any other fruit suitable for dipping.
Break half the sponge cake in bottom of a glass bowl. Cover with half the raspberries, half the peaches, vanilla pudding and Cool Whip (mix almond extract with Cool Whip). Break the other half of the sponge cake and layer all again, putting sliced kiwi on top.
Beat eggs; mix with sugar. Pour into a double boiler with warm milk. Cook about 10 or 12 minutes. You can make as many cookies as you like, but do not double recipe. Strain through cheesecloth.
In sterilized jars, start with dill and onion pieces, then a layer of cucumbers. Add more layers until 1/2 inch from top, ending with dill and onions. Add a few pieces of alum to each jar. In a large pan, bring vinegar, water and salt to a rolling boil. Fill jars to within 1/2 inch of top. Wipe clean and seal with lids and covers. Years ago lids sealed easily, now it may be necessary to "hot bath" them. If this is necessary, I bring the water just to a boil then remove. I do not "cook" them. Save leftover brine for next time or use for chunk pickles. Using an ice cream bucket fill as jars and store in the refrigerator. I use this for larger pieces or leftover cucumbers. This is my grandmother's recipe. We love 'em!
Mix well in order given. Drop by teaspoon on cookie sheet. Nuts may be added if desired. Bake at 375°.
Melt first 4 ingredients and pour over cereal. Cool a little and pour powdered sugar over mix. Put in large covered bowl and shake to coat.
Preheat oven to 350°. Thinly slice onion. Peel and slice potatoes 1/4-inch thick. Layer potatoes and onions in bottom of greased casserole dish. Wash peppers and cut into rings (removing seeds). Arrange on top of potatoes. Slice sausage and place on top. Cover and bake about 1 hour, until potatoes are tender. Remove cover and bake about 15 minutes longer to brown sausage.
Thaw potatoes. Mix with all other ingredients and place in a 9 x 13-inch pan to bake. Bake one hour at 325°. Melt one stick of oleo and dribble over top; sprinkle 2 cups of cornflakes over oleo. Bake 20 to 25 minutes more.
Preheat oven to 300°. Toast corn flakes in 13 x 9 x 2-inch baking pan for 8 to 10 minutes. Combine butter and sugar; pour over cereal and stir until evenly coated. Reserve 3 tablespoons for topping. Press remaining mixture into bottom of pan; refrigerate 30 minutes.