HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover beans with water and refrigerate overnight. Drain. Heat oil, add onion and celery. Saute 8 to 10 minutes. Add garlic and saute 2 minutes. Add chicken broth, beans and basil. Bring to boil, lower heat and simmer one hour. Add tomatoes, carrots, orzo and zucchini. Return to boiling. Lower heat, cover and simmer 15 minutes. Serve with grated Parmesan cheese.
In a heavy deep 3-quart saucepan over medium heat, heat sugar, corn syrup, candies, 1 cup water and 1/4 teaspoon red food coloring to boil. Cook without stirring to 290° about 20 minutes.
Mix all ingredients together. Place in casserole dish. Bake for 1/2 hour at 350°. Serve with variety of crackers.
Add dry ingredients and beat on low until smooth. Stir in chocolate chips. Bake at 350° for 20 to 25 minutes. Use 11 x 7-inch pan. Makes 15 squares. One square = 82 cal. One square = 3 gr. fat. Low-fat recipe. Very moist.
Blend all ingredients until creamy. If too thick, add reserved cucumber juice until right consistency for dip.
Beat bananas until liquified; set aside. Cream butter and sugar together; add eggs and mix well. Then add bananas, mixing well. Combine all dry ingredients together and add into rest of mixture. Beat well. Pour into large loaf pan or 2 small pans. Bake at 350° for 50 to 70 minutes (until center is done).
In mixing bowl, mix all ingredients together. Roll and pat out burgers to desired size. Spray broiler pan or grill rack with cooking oil spray. Cook to desired doneness.
Mix egg, lemon juice, 1 tablespoon melted butter, mayonnaise and seasonings using only 1 teaspoon of dill weed. Mix with salmon and add the milk. Add crushed potato chips. Mold mixture into loaf. Place in buttered baking dish. Add 1/4 inch of water and sprinkle with grated cheese. Bake for 1 hour at 325°.
Cut biscuits in quarters. Mix cinnamon and sugar. Roll biscuit pieces in sugar and cinnamon mixture. Arrange in greased Bundt pan. Sprinkle nuts on top. Melt butter and stir in brown sugar. Pour over biscuits and nuts. Bake at 350° for 30 minutes.
Steam in double boiler for 1 hour the milk, rice and salt. Then beat eggs and sugar. Mix in slowly. Remove from heat and add vanilla.
Salt and pepper to taste. In blender or food processor, combine tomatoes, spices and chilies. Blend until smooth and chunky. Place in large non-metallic bowl. Add remainder of ingredients. Let chill for 1 hour, then serve with tortilla chips.
Beat eggs until light and creamy. Add oil, sugar, raspberries and vanilla. Mix lightly but well. Sift together flour, salt, soda, cinnamon and baking powder. Pour into two greased 9 x 5-inch loaf pans. Bake at 325° for 1 hour.
Cut crusts off bread. Butter both sides and cut in fourths. Alternate layers of cheese and bread in 1 1/2-quart casserole dish, ending with cheese on top layer.
Cream sugar and butter. Add the other ingredients. Pour into unbaked pie shell. Bake at 350° for 15 minutes. Reduce heat to 300° and bake for 45 minutes.
Mix first 10 ingredients together. Add scalded milk and beaten egg whites. Filling will seem quite thin. Pour into 10-inch crust. Bake at 400° for 10 minutes. Reduce temperature to 350° and bake another 45 minutes.
Preheat oven to 350°. Lightly grease a 15 x 10-inch jelly roll pan with butter. Sift the flour, baking soda and salt together. Set aside. Cream the butter, cream cheese, sugar, vanilla and orange zest together in a medium-size mixing bowl until light and fluffy, about 2 minutes. Add eggs 1 at a time until each yolk is partially blended, 10 seconds. Scrape bowl after each addition. Fold in half the dry ingredients with the rubber spatula until partially incorporated, then turn the mixer to low and blend for several seconds. Repeat with the remaining dry ingredients. Finish by hand with a few broad strokes of the spatula. Spread evenly in the pan. Bake 20 to 25 minutes. Allow to cool completely on a rack while preparing the glaze.
With a wet knife, cut block of cream cheese longways into 4 or 5 bars. Roll each bar of cream cheese in 1 or 2 slices of meat. Place a toothpick about every inch or so on each roll and push an olive on each one. Then slice apart and place on your favorite plate or tray.
Blend cream cheese and mayonnaise until smooth. Stir in preserves, lemon juice and curry. Chill 1 hour. Stir in whipped cream and serve with assorted fruit.
Take refrigerator biscuits and roll each biscuit flat. Place large marshmallow in center of each. Fold around marshmallows and roll in melted butter and cinnamon sugar. Place in greased muffin pan and put in a 350° oven until biscuits have expanded.
Cut boned chicken into 1-inch lengths. Slice green onions into 1-inch lengths. Alternate chicken and green onions onto bamboo skewers. Mix remaining ingredients and pour over chicken/onion skewers. Marinate for 30 to 45 minutes. Arrange 8 to 10 skewers on round glass plate or shallow baking dish for 3 to 4 minutes on High. Microwave remaining skewers as needed.
Make graham cracker crust to cover bottom of 9 x 13-inch baking dish. Open can of pineapple and save juice to soak bananas in. Slice bananas in juice. Make filling by combining butter, vanilla and powdered sugar. Whip until fluffy and spread over crust. Place sliced bananas over filling, making only 1 layer. Slice pineapple over bananas. Cover with Cool Whip. Drizzle with chocolate syrup. Garnish with cherries. Sprinkle with nuts. Chill 12 to 24 hours. Keep refrigerated.
Cream together the oleo, sugar and vanilla. Continue to cream as you add flour and nuts; mix well. Bake at 350° for 12 to 15 minutes in 2 (9-inch) pie plates. Cool, then add the mixed cream cheese and Cool Whip; spread over crust. Top with fruit. Cover this with glaze.
Mix all ingredients together except for the beans. Then add the beans and mix well and bake at 350° for 1 hour. A slow cooker works very well. Cook several hours (4 hours).
Mix everything together, except Cheddar cheese. Put into 2 quart casserole dish. Spread cheese over top. Bake at 350° for approximately 30 minutes. Serve over rice (optional).
Melt margarine and peanut butter together until smooth (don't boil). Add vanilla; remove from heat. Add confectioners sugar. Spread in a 9 x 13-inch pan and refrigerate.
Cut off tops of peppers; remove seeds. Combine ground beef, egg, onion, oats, salt, pepper and 1/2 cup spaghetti sauce in a large bowl. Mix well. Spoon into peppers, pressing gently. Arrange in a 3-quart microwave-safe baking dish. Spoon remaining spaghetti sauce over peppers. Microwave covered on High for 20 to 25 minutes. Let stand, covered, for 5 minutes before serving.
Beat all ingredients with electric mixer until well blended. Chill. Serve with chips and/or vegetables.
Heat oven to 375. Lightly spoon flour into measuring cup, level off. In small bowl, combine flour, cocoa and baking soda, blend well. In a large bowl, beat 1 c. sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs, beat well. Add flour mixture, beat well, stir in 1/2 c. of the pecans. For each cookie, with floured hands, shape about 1 Tbsp. dough around each caramel candy, covering completely. In small bowl, combine remaining 1/2 c. pecans and 1 Tbsp. sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets. Bake at 375° for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheets, cool completely on wire rack.
Cream butter, peanut butter and brown sugar. Beat egg until fluffy. Add to butter mix. Sift dry ingredients; stir into creamed mixture. Roll into 1 inch balls. Place on lightly greased baking sheet. Indent centers of balls with thumbs. Fill with jelly. Bake 10 to 12 minutes until lightly browned.
Mix everything together, then add cooking oil. Bake at 350° about 30 to 35 minutes.
Cream sugar and butter until smooth and fluffy. Add eggs, one at a time. Add flour a little at a time (fold in). Bake at 300° for 1 hour.
Cut tomatoes, onions and peppers into large pieces. Mix all ingredients and simmer 2 hours. (Cook down thick). Put in jars and seal. Delicious with pintos or any dried beans.
Grease pan and place ingredients in pan in the above order. Bake at 350° for 40 minutes. Add 1 can onion rings and bake another 10 minutes.
In saucepan, bring first 4 ingredients to a boil. Remove from heat; stir in remaining ingredients. Drop quickly from teaspoon on wax paper; cool. Makes 48.
Cream shortening, sugar and eggs. Sift all dry ingredients into another bowl. Add 1/2 of applesauce to creamy mixture and stir. Add 1/2 dry ingredients until all mixed together. Add raisins. Stir well. Drop by teaspoons on cookie sheets. Bake in preheated 375° oven for 15 minutes.
Wrap each apple piece with a piece of crescent roll. Place in baking dish. Bring orange juice, sugar, margarine and cinnamon to a boil; pour over the apples. Bake at 325° until brown, approximately 35 minutes. Spoon juice over apples occasionally while baking.
Drain pickles and rinse thoroughly. Layer pickles, sugar and Tabasco in gallon jar. Keep turning jar every few hours until sugar is dissolved and thoroughly mixed. Should be put in smaller containers. Makes a different and delicious gift.
Cook on electric at medium-high (gas at high), until popping, stirring constantly. Cook until starts smoking and turning a dark amber color around edge of skillet. Remove from heat and add soda. Before beginning, lay newspapers out with foil on top, butter foil. Pour peanut brittle on foil to cool. Use a fairly deep iron skillet to make candy. Also, cut recipe in half until you learn to make the candy. Cook about 25 minutes.
Mix sugar, spices, lemon rind, and cornstarch. Add cranberries, apples and lemon juice; toss until well coated. Crumble cookies in bottom of pie shell. Add cranberry mixture. Sprinkle with topping.
In large skillet, saute onion, green onions, garlic and celery in butter until tender. Add flour, cook and stir until lightly browned. Add water, tomato puree, bay leaves, Worcestershire sauce, Tabasco sauce and seasonings. Simmer, uncovered, stirring occasionally for 25 minutes or until sauce is almost of desired consistency. Add shrimps and continue cooking 15 minutes. Serve with parsleyed rice. Makes 4 to 6 servings.
Mix sugar and cornstarch in bowl first, then add egg substitute, the corn and milk. Bake in a 350° oven approximately 1 hour.
Cook tomatoes, celery,	cloves, onions, salt and pepper until vegetables are tender. Run through sieve and let cool completely.
Stir together margarine, sugar and milk in a heavy 2 1/2 to 3-quart saucepan. Bring to a boil, stirring constantly. Boil 5 minutes over medium heat or until it reaches 234°, stirring constantly. Remove from heat; stir in remaining ingredients. Pour into greased 9 x 9-inch pan. Makes 3 pounds.
Cut shrimp in small pieces. Combine all ingredients. Chill and serve with crackers or chips.
Mix ingredients; stir well. Bake in a 275° oven for 2 hours or until done.
Blend all in blender on high, until ice is reduced to small pieces. Serve immediately in chilled glasses.
Saute onion and green pepper slowly in oil. Add ground beef and cook until mixture is crumbly. Pour off drippings. Add tomatoes, rice and seasonings. Mix thoroughly. Turn into 1 1/2-quart casserole. Cover and continue cooking in a 350° oven about 45 minutes or until done. Serves 4 to 6.
Cook beef until crumbly in butter. Add garlic, salt, sugar, pepper and tomato sauce. Cook over low heat for 15 minutes. Cook noodles according to directions; drain. Chop onion; mix with cream cheese and sour cream after meat sauce and noodles have cooled.
Mix together. Pack crust into a 9 x 13-inch dish or a 2-quart casserole. Bake for 20 minutes at 300°.
Combine in saucepan, sugar, syrup and water. Start cooking slow and increase heat as mixture starts to cook. Cook until hard boil on candy thermometer. When temperature gets almost to hard boil, beat in large mixing bowl the egg whites until stiff. Slowly drizzle the candy mixture into the egg whites with the mixer beating and the bowl rotating. As you beat, you can pour a little heavier stream, but be careful not to cook the egg whites. The mixture will get real smooth and shiny. Beat until it gets a slightly cloudy look and then either beat slowly with mixer or by hand until you get a dough-like texture on a large spoon. Spoon out dough into 4 to 5 rolls. Then with flour on your hands, pat down and knead like dough if necessary. Roll with well floured rolling pin and spread softened peanut butter on dough. Roll like jelly roll and set aside to get a little firmer before cutting on an angle.
Add a little water if needed while mixing. Batter will be firm. Roll out on pastry board approximately 1/2 inch thick and cut as desired. I cut like bars. Our dogs are crazy about them.
Mix all ingredients and cook to a hard crack. Spread on wax paper and cut into pieces.
Put brisket in slow cooker or heavy dutch oven to cook over night. Sprinkle with onion salt, celery salt, garlic salt and worcestershire sauce to taste. Pour liquid smoke over top of meat.
In microwave, in covered casserole dish, melt cheese and margarine. Add powdered sugar, cocoa and vanilla. Mix well. Add nuts. Spread in a large pan or Pyrex dish that has been greased with margarine. Chill.
Mix all together and bake at 350° for 1 hour. Remove from oven and sprinkle with crushed potato chips. Slip back in oven for 10 or 15 minutes. Double recipe for 9 x 13-inch pan.
Cut one bread loaf into approximately 15 slices and put into greased 9 x 13-inch pan. Sides of loaf must be touching, but not touching sides of pan.
Brown ground beef; do not drain grease off. Add the cream of mushroom soup and mix well. Put in an ungreased 9 x 13, top with cheese and Tater Tots. Bake until heated through and Tater Tots are done.
Place fruit in buttered 8 x 8 inch dish. Cut crust from bread and cut each piece into 5 slices. Place evenly over the fruit. In a bowl mix sugar, flour, egg and melted butter. Pour over fruit and bread slices. Bake 350° for 35 minutes.
Mix 1 cup hot water with gelatin and pineapple and let cool. Add whipping cream, cream cheese and mayonnaise to gelatin. Mix well. Refrigerate for about 30 minutes until it begins to gel.
Thaw broccoli and place all ingredients, except 1/2 cup cheese, into large Teflon cake pan or Pyrex (13 x 9 x 2-inch) greased casserole. Sprinkle remaining cheese on top. Bake at 350° for 30 to 35 minutes or until bubbly.
Mix coffee and water together, add sugar, ice cream mix together. Add 2 tsp. sherry to 1 qt. coffee. Add 4 dashes nutmeg. 1 qt. will serve 10 cups. 4 qt. will serve 32 cups.
Stir together. Spread thinly onto wax papered cookie sheet. Put in freezer for 5 minutes. Hand break into pieces. Store in covered container.
Melt marshmallows in milk over slow fire. Cool. Drain juice of pineapple and combine with marshmallow mixture. Whip the cream and add to the rest. Put half of graham crackers in pan; sprinkle remainder on top. Put in refrigerator to set.
Mix ground meat, rice, 1/2 cup water, onion, salt, celery salt, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into 12 balls. Cook meatballs in a 10-inch skillet until brown on all sides; drain. Then mix the remaining ingredients. Pour over meat balls. Heat to boiling. Reduce heat. Cover and simmer 45 minutes.
Melt oleo. Combine oleo and sugar. Add eggs, milk and bananas. Sift flour and add with dry ingredients. Add nutmeats. Bake at 300° for 1 hour. Makes 2 loaves.
Combine beans, broth, garlic and half the onions in a large pot, bring to boil. Reduce heat to simmer until beans are soft (2 hours), adding more broth or water as needed. In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings, mix thoroughly, add to bean mixture; simmer one hour. Serve topped with grated Monterey Jack cheese, salsa and sour cream. Serves 8 to 10.
Combine everything but bacon. Spoon in 9 x 13-inch pan. Lay bacon on top. Bake at 325° for 1 hour. Triple recipe for 12 people. You can make ahead of time.
Cook in iron skillet. Stir until all water has boiled out. Put can of tomato soup in hamburger (dash of tomato catsup is good). Cook a few minutes. Put mixture into unbaked pie shell. Place other pie shell on top. Bake at 350° until brown.
Dissolve yeast in lukewarm water. Mix remaining ingredients in a large bowl. Mix well and put in a greased bowl in refrigerator. Cover with a damp cloth. Take out what is needed. Let rise and bake at 450° for 10 to 12 minutes. Remainder of dough will keep several days in refrigerator.
Cut bread into cubes (about 12 cups). Grease a 3-quart rectangular baking dish. Place half of bread cubes in dish. Top with cream cheese cubes and remaining bread cubes. Combine eggs, milk, melted butter and syrup in a mixing bowl or blender. Beat or process until well combined. Pour egg mixture over bread and cheese cubes. Slightly press down to moisten. Cover and refrigerate for 2 to 24 hours. Bake, uncovered, in a 325° oven for 35 to 40 minutes or until center appears set and edges are golden. Let stand 10 minutes before serving. Serve with syrup. Serves 6 to 8.
Fry ground beef and chopped onions until done. Drain. Add black olives. Warm flour tortillas and dip in enchilada sauce. Fill with meat and cheese. Roll and place in pan. Line bottom of pan with enchilada sauce. When all are rolled up, top with cheese. Bake at 350° until cheese is melted.
Add food coloring to water and combine with cornstarch in a bowl, then have fun by squeezing, pulling and letting the Goop drip through your fingers. Store in a covered container. If it dries out over time, a little water will revive it.
Place each fillet on a piece of aluminum foil. Put two pats of butter on each fillet, then slice garlic over it to taste. Wrap the foil and place on coals for 5 to 10 minutes. For easier cleanup, prepare vegetables and potatoes in separate foil packs. (Works with almost any fish. Spaghetti sauce may be substituted for butter and garlic. For milder flavor, substitute onion for the garlic.)
Add raisins to cold water. Boil and cook until soft. Add baking soda and set aside to cool. Mix remaining ingredients together; add raisins and water. Grease and flour pan (angel food pan or Bundt pan). Bake 1 hour at 350°. Leave plain or top with confectioners sugar.
Cook broccoli in salt water 8 minutes until tender. Drain. Blend soup and flour. Add sour cream, onion, salt and pepper. Top with stuffing. Bake at 350° uncovered 30 to 35 minutes.
Mix and roll the peanut butter, vanilla, margarine and powdered sugar into balls. Then melt the paraffin and chocolate chips. Dip balls in hot chocolate mixture. Let cool on wax paper.
Beat egg whites stiff; fold in last. Put in unbaked pie crusts. Makes 2 (9-inch) pies.
Melt together oleo, chips and peanut butter. Pour over entire 12 ounces cereal. Stir to coat cereal. Place powdered sugar in paper sack. Pour coated cereal into sack. Close and shake until coated.
Beat eggs. Cook everything together, except the butter and cream, over medium heat until it thickens. Remove from heat; add butter and cream. After it cools, mix over a bowl of fresh fruit or canned fruit.
One pound hamburger, crumbled, browned and drained can be used. Soak chipped beef (broken) in hot water while making gravy.
Mix Bisquick, milk and eggs. Spray pie plate with Pam. Slice and place tomatoes in pie plate. Layer separated onion slices over tomatoes. Salt and pepper to taste. Sprinkle grated cheese over vegetables. Pour batter over layered ingredients. Bake 30 minutes in preheated 375° oven. Serve warm.
Pour into greased and floured 13 x 9-inch pan. Bake at 350°. When cool, cover with Cool Whip.
Cook chicken until done; save broth. Debone chicken; cover long baking dish with chicken. Heat soup and milk together. Pour over chicken. Mix stuffing with chicken broth and 1 tablespoon of butter until moist; spread over mixture. Bake at 350° until stuffing is done.
Cut bread into crisscross pattern almost through to bottom. Stuff strips of cheese into each slit. Mix onion, mustard, Lawry's, lemon juice and poppy seed into melted butter. Drizzle butter over bread. Wrap in aluminum foil. Bake at 350° for 30 minutes until cheese melts. To serve, allow guests to pull apart pieces.
Put all ingredients into a jar and shake well. A blender also works great. Refrigerate.
Combine Marshmallow Creme, peanut butter and butter; mix until well blended. Add noodles and 1 cup holidays plain M&M's; mix well. Drop by 1/3 cupfuls onto greased cookie sheet. Shape with greased fingers to form nests. Let stand until firm. Dust bottom of nests lightly with confectioners sugar, if desired. Fill with holidays peanut M&M's before serving. Makes 10 to 12 nests.
Mix all ingredients thoroughly and pour into pie shell. Bake at 350 degrees for one hour.
Rinse wings and place in 1 or 2 large Ziploc bags. Pour red hot sauce evenly into bags. Shake to coat.
Combine butter, flour and milk. Cook, stirring constantly, until thick and smooth. Add salmon. Season to taste. Fill well-oiled ring mold with alternate layers of creamed salmon and noodles. Sprinkle each layer with crumbs. Bake at 375° for 20 to 30 minutes. Unmold. Fill center with buttered canned peas and carrots. Garnish with slices of hard-cooked eggs. Yields 8 servings.
In a small saucepan simmer garlic in oil until golden. Stir in sage and remove pan from heat. Let stand 15 minutes and strain out solids. Fry sage leaves in 1/8 cup olive oil for 3 seconds. Sprinkle with coarse salt. Peel potatoes and quarter. Cover with 1 inch cold salted water. Simmer 20 minutes.
Cook pasta per directions; combine with fish, mayonnaise, vegetables and salt. Blend milk and soup; heat. Add cheese to soup and milk mixture; stir until cheese melts. Combine pasta and cheese/soup mixtures. Turn into a 1 1/2-quart casserole. Top with almonds. Bake at 425° for about 20 minutes.
Heat oven to 400°. Grease and flour round pan, 9 x 11 x 2-inch. Cook and stir onion in margarine until tender; cool slightly. Mix onion mixture, Bisquick, parsley, basil, thyme, milk and eggs. Beat vigorously one minute. Stir in remaining ingredients.
In saucepan combine all ingredients (except pastry). Cover and simmer about 30 minutes. Uncover and cook 10 minutes more. Preheat oven to 425°. Line pie pan with pastry. Pour in mixture and cover with remaining pastry. Press edges together. Prick top; bake pie 10 minutes. Reduce heat to 350° and bake 30 minutes longer.
Combine yeast and 1/2 cup warm water and let stand for 10 minutes. Combine and mix all ingredients except flour. Add flour, one cup at a time and mix well with mixer until stiff. Add rest of flour, 1 cup at a time and knead until it does not stick to hands. Let rise and work down every 20 minutes for 3 hours. Put in greased bread pans and bake at 350° for 25 minutes.
Combine all ingredients in casserole dish. Cover and bake at 300° for 3 hours.
Preheat oven to 350°. Combine all ingredients and place in baking dish. Top with corn flakes and melted butter. Bake 50 minutes or until potatoes are tender.
Cream together margarine and cream cheese. Add sugar and mix well. Add eggs, one at a time. Add vanilla, mixing well after each ingredient is added. Add flour gradually, mixing after each addition. Pour into well-greased and floured tube or large Bundt pan. Bake 1 hour at 325°.
Combine all ingredients except oil, mostaccioli and sauce. Shape meat balls. Heat oil and brown meat balls. Add sauce and simmer until done. Cook mostaccioli to package directions and drain. Serve spaghetti sauce and meat balls over mostaccioli. Yields 5 to 6 servings.
Beat egg whites until stiff. Add sugar, vanilla and salt. Add nuts; stir in. Put on greased foil. Bake at 300° until golden brown.
Cook spaghetti according to package. Drain well. Combine all ingredients except bread crumbs in a 2-quart casserole dish. Sprinkle bread crumbs on top. Cover and bake at 350° for 45 minutes.
Note: Ocara can be gotten free at tofu factories. Check your yellow pages for locations.
Cream butter and sugar; add eggs and vanilla. Beat well. Sift together flour, baking powder and salt. Add alternately with milk. Blend thoroughly. Pour equal amounts of batter into three 8-inch cake pans which have been lined with 2 layers of waxed paper. Bake in a moderate 375° oven for 30 minutes.