HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thoroughly wash and pick over beans, (be sure to get out all those little pieces of gravel) then put the beans in a mixing bowl. Drown them real good in cold water and let em' soak overnight (that'll soften em' up some).
Bake yellow cake according to directions. Punch holes in cake while hot. Warm pineapple with 1 cup sugar until warm and liquid; pour over hot cake. Cool, then spread pudding that has been fixed by directions on the box. Spread Cool Whip on top of pudding. Sprinkle on coconut and chopped nuts (optional). Refrigerate.
Spread cream cheese in bottom of 9 x 13 inch baking dish. Top with chili and cover with shredded cheese. Put in a 350° oven and bake until cheese is melted. Serve with Tostado chips or large corn chips.
Layer in crock-pot 3 times: meat and onion, sauce, mushrooms and pepperoni and then cheese. Top with cheese. Cook on low for 5 hours.
Melt brown sugar and margarine. Let cool, then mix in vanilla, eggs and flour. Stir in nuts. Pour into large cookie sheet or 9 x 13-inch pan. Top with chocolate chips and bake for 30 minutes at 350°.
Melt butter. Stir in the ginger marmalade. Blend well. Spread on both sides of the chicken breasts. Roll chicken breasts in the chopped nuts. Sprinkle on the coconut. Now, roll up the chicken breasts. Preheat the oven to 350°. Bake the chicken breasts in a greased roasting pan for 45 minutes.
Cook and drain broccoli. Cook rice according to directions. Mix broccoli, rice, Cheez Whiz and soups until well blended. Bake in a 1 1/2-quart casserole dish at 350° for 30 minutes.
Mix all together, freeze. When ready to serve, partially thaw and pour 4 quarts seven-up over frozen juices to make a slushy punch.
Drain juice from cherries into saucepan. Blend with pulp and juice of oranges and lemon, ginger, brown sugar and sherry. Simmer until sugar dissolves. Place ham in baking pan; pour on warm sauce. Bake, uncovered, in a slow oven (300°) for 25 minutes per pound. Baste with sauce every 15 to 20 minutes. About 15 minutes before ham is done, pour brandy over the ham. At end of cooking period, pour pan juices into saucepan and bring to boiling. Add cherries; simmer 5 minutes. Slice ham and serve with sauce.
Cook broccoli and cauliflower separately by package directions; do not overcook. Drain and cool.
Melt the first 3 ingredients over low heat and add 1 teaspoon salt. When stove mixture is cool, add eggs. Beat them; add yeast. Pour over flour and mix well. Set aside until doubled in bulk, 2 or 3 hours. This mixture will keep in the refrigerator up to a week if mashed down every day.
Cream margarine, shortening and sugar until creamy. Add eggs, one at a time, beating well after each addition. Add flour and salt alternately with milk and vanilla. Pour into greased and floured tube pan and bake in oven 1 hour and 15 minutes. Remember to start cake in cold oven.
Beat with fork until blended the eggs, salt, sugar, milk and nutmeg or vanilla.
Oil bottom of 9 x 13-inch pan. Sprinkle with the coconut and nuts. Prepare the cake mix and pour over the coconut and nuts. Cream the cream cheese, margarine and powdered sugar mixture well. Mixture will be thick. Glob the mixture on the contents in cake pan. Batter will raise to top while baking. Bake at 350° for 45 to 50 minutes.
Blend all ingredients in any order with hand mixer until thoroughly mixed. Spread evenly onto 6 burrito size flour tortillas. Roll each spread tortilla fairly tightly and wrap snugly in plastic wrap. Refrigerate at least 2 hours. Unwrap and slice into 1/2-inch pinwheels. Arrange on a serving plate flat. Serve with salsa for dipping.
Brown sausage and beef in separate pans with onion. Drain well. Layer sausage, beef and cheese in crock-pot with tomatoes and juice and peppers. Cook on high, stirring periodically, until ingredients are hot and bubbly and well blended. Turn down to low. Serve with restaurant style tortilla chips.
Mix first 2 ingredients. Pour into greased baking dish. Cover with cheese and potato chips. Bake at 350° until bubbly around edges, about 30 minutes. Serves 8.
Fry your beef and bacon. Mix together your canned ingredients. Then add remaining ingredients. Add beef and bacon (crumbled). Stir together and simmer until done, approximately 25 to 30 minutes.
Mix marinade in large pot, add up to 50 prepared chicken wings. Simmer, covered, about 25 minutes. Put into 9 x 13-inch baking dish and bake 1/2 hour at 325°. Serve hot or cold.
Cream butter and sugar until fluffy. Blend in vanilla. Sift together flour, salt and soda. Combine preserves, buttermilk and nuts. Bake 1 hour and 20 minutes at 350° to make 1 loaf pan.
Saute onion, garlic, and green chilies in oil until soft. Add tomatoes, chicken broth, and beef bouillon. Mix in spices and simmer for 1 hour. Top with crushed tortillas and cheese.
Mix and heat. Pour into casserole dish and top with grated cheese (Cheddar) and crushed Fritos. Bake at 375° for 25 minutes.
Combine soup, milk, parsley and pepper. In 1 1/2-quart casserole, arrange alternate layers of potatoes, onion and sauce. Dot top with butter. Sprinkle with paprika. Cover and bake at 375° for 1 hour. Uncover and bake for 15 minutes more or until potatoes are done.
*Beat egg whites and add at last. Mix all ingredients. Pour in 4 deep cake pans. Bake at 350° until done.
While cake is still slightly warm, poke full of holes with toothpick. Pour fudge topping over cake. Cool. When ready to serve, top with whipped topping and sprinkle with crushed Heath bars.
Toss all non-dressing ingredients. Mix dressing ingredients well and combine with the broccoli mixture.
Beat eggs, oil and water until blended smooth. Add dry ingredients and 1/2 package of strawberries. Bake in greased pan at 350° for 30 to 35 minutes.
Beat eggs well. Gradually add sugar and vanilla to the eggs, beating well again. Mix separately, according to package directions, 1 package instant vanilla pudding. Combine egg and sugar mixture, pudding mixture, 1/2 teaspoon salt and 2 cups cream (or evaporated milk). Add enough whole milk (approximately 1 1/2 quarts) to fill a 1-gallon ice cream freezer can to the 3/4 full level. Place can in freezer tub and crank until hardened. Makes 1 gallon of ice cream.
Mix melted butter and sugar with mixer until creamy. Add bourbon. Cream in blender until perfectly smooth (this is the secret). Add nuts. Set in refrigerator until firm enough to roll into 1-inch balls. Place balls on wax paper or a large pan. Refrigerate overnight. Melt chocolate and paraffin in double boiler. Using 2 tablespoons, dip balls into chocolate and completely cover. Place separated balls on large pan. Refrigerate until firm. They keep better if refrigerated or frozen.
In a saucepan, heat oil, Worcestershire, garlic salt, 1 teaspoon seasoned salt and hot pepper sauce. In a large roasting pan, combine the cereals, nuts and pretzels. Stir oil mixture well. Drizzle over cereal mixture, tossing to coat evenly.
Heat oven to 350°. Cook pasta according to package directions for 8 minutes; drain.
Bake ready-made pie crust according to package instructions. Prepare instant chocolate pudding according to package instructions. Pour pudding into pie crust. Layer Cool Whip on top of pudding. Sprinkle grated chocolate bar on top of Cool Whip. Refrigerate until served.
Beat eggs and sugar together. Add all ingredients except oil and flour. Add these last. Beat approximately 4 minutes at medium speed on electric mixer. Bake at 350° for 40 minutes or longer if needed.
Steak: Cut round steak into 2-inch strips; salt, pepper, flour and brown. Add chopped green pepper and chopped onion, then soy sauce and beef bouillon with about 2 cups water. Cover and cook slowly about 1 hour. Then add enough cornstarch to make gravy.
Stir herbs and seasonings into oil; warm slightly. Pour over crackers and toast lightly in a 350° oven.
Mix all ingredients and pour into pie shell. Bake in moderate oven at 350° for about 50 minutes. Cool before slicing.
Cook potatoes until done with only enough water to cover. Cook onions and celery in butter until tender, adding flour and cooking until smooth. Add milk to make a light white sauce. Add parsley, salt and pepper. Pour sauce in with potatoes, simmer about 20 minutes. Serve hot.
Cook carrots and onions until tender-crisp. Drain well. Melt butter and apricot preserves in casserole and stir in lemon juice. Add vegetables; stir gently. Sprinkle with parsley; put in moderate oven (350°) and bake until evenly glazed and heated through.
Brown beef. Add chili powder and cumin dissolved in 2 teaspoons water. Combine all ingredients and simmer uncovered for 30 minutes until sauce thickens. Serve over bed of Fritos corn chips on dinner plate. Garnish top with spoonful each of lettuce, chopped tomatoes, diced avocados, chopped onions, grated cheese and sliced ripe olives.
Mix all ingredients together. Salt and pepper to taste. Top with butter and crushed crackers. Bake at 350° for 30 minutes.
In a large pitcher, combine lemon juice and sugar; stir to dissolve sugar. Add remaining ingredients and blend well.
In a saucepan, beat molasses and sugar until sugar melts. Add soda dissolved in 1 teaspoon warm water. Add the shortening and the spices. Add enough flour to make dough stiff. Roll out on a lightly floured surface until 1/4-inch thick. Cut with cookie cutter or knife. Bake pieces for 10 minutes at the most. These burn very easily so keep an eye on the oven and the clock. If cookies are too hard, put in a cookie jar with several pieces of dried fruit.
Steam large head of broccoli and drain. Saute the onions. In saucepan, melt the 2 tablespoons butter and add the flour, salt and pepper. Add the milk. Stir and cook until bubbly. Reduce heat. Blend in the cream cheese until smooth. Place broccoli and onions in casserole dish. Pour sauce over vegetables. Top with cheese. Melt 2 tablespoons butter and toss with 1 cup soft bread crumbs. Sprinkle on top of casserole. Bake at 350° for 40 to 45 minutes.
Season duck cavity and outside of bird with salt and pepper. To your favorite bread stuffing, add 1 cup oysters, drained and chopped. Use oyster liquor as a part of liquid to moisten stuffing. Lightly stuff duck; put the remainder of the stuffing in a pan to bake with duck (baste with duck drippings). Place duck on a rack in a roasting pan; cover and bake in a slow oven (325°) about 2 1/2 hours. Remove cover to brown. Baste often with mixture of butter, lemon juice, paprika and thyme.
Heat oven to 250°. Combine first 3 ingredients in large pan, set aside. Combine remaining 4 ingredients in small bowl; quickly pour over cereal mixture. Stir to coat evenly. Bake 1 hour, stirring every 20 minutes. Cool. Yields 10 cups.
Mix sugar and flour. Add lemon juice, beaten egg yolks and salt. Stir in milk. Fold in stiffly beaten egg whites. Place in unbaked pie crust. Bake at 350° for 40 minutes.
Trim brisket and place in foil-lined pan (tear foil long enough to completely cover and seal around brisket). Mix together 1 bottle liquid smoke, garlic powder, onion powder and celery salt or seeds. Pour over brisket and seal foil around brisket. Refrigerate and let marinate overnight or at least several hours. Bake at 275 in foil for 5-6 hours (you can't hardly overcook it). Drain juices off and slice thin. Pour barbecue sauce over top of slices, cover with foil and bake about another hour.
Preheat oven to 350°. Beat eggs, oil and sugar. Add coffee, honey and remaining ingredients. Bake for 1 hour in tube pan. Makes two loaves.
Brown beef in hot oil over medium heat. Add onions, cabbage and celery. Cook until onions are transparent. Add water; simmer over low heat 15 minutes. Add beans, tomatoes, salt, pepper and chili powder. Simmer over low heat 15 minutes.
Combine all ingredients; mix well. Cover and chill. Yields 3 cups. Great served with "Bugles" or baked tostadas. Has 18 calories and approximately 1 g fat per tablespoon.
Put ingredients into a casserole. Cover tightly and bake at 350° for 1 1/2 hours. Serves 6.
Beat first 4 ingredients with a wire whip. Melt butter in glass dish. Bake at 450° for 18 to 20 minutes.
Cook sweet potatoes 45 minutes. Let cool, peel and cut in 1/3-inch slices. Grease 2-quart baking dish; set aside.
Stir together dry ingredients. Combine eggs, honey or syrup and oil. Stir in strawberries and nuts. Bake in greased 8 1/2 x 4 1/2-inch loaf pan at 350° for 15 minutes.
Grate cheese, set aside. Drain liquid off tomatoes and chop them up. Cook macaroni, drain well. Mix everything together until cheese is melted. Eat hot. Salt to taste.
Soak poppy seed overnight in milk and vanilla. Cream butter and sugar together. Sift flour, baking powder and soda. Mix poppy seed mixture with sugar and butter mixture. Next, mix in flour mixture. Beat 3 minutes. Beat egg whites until stiff. Fold into other mixture. Bake at 350° for 30 or 40 minutes in two 9-inch cake pans.
Early in day: In large bowl, stir mayonnaise, lemon juice and curry powder. Add tuna, shrimp, celery and peas; toss well. Refrigerate covered. In medium bowl, toss rice with Italian dressing; refrigerate covered.
Bring 2 1/2 cups milk to boil. While heating, mix together the following: egg yolks, sugar, salt, flour and 1/2 cup milk. When milk comes to a boil, gradually add egg-sugar mixture with milk at low to medium heat. Bring to boil and cook for 2 to 3 minutes, until mixture becomes thickened. Remove from heat, add vanilla and butter. While chilling, beat egg whites, adding 1 tablespoon ice water and a pea sized amount of cream of tartar to whites. Beat until stiff. Be sure egg whites were at room temperature. Add 3 tablespoons sugar and 1 teaspoon vanilla to stiffened whites. Chill pudding to room temperature. Place sliced bananas on bottom of crust, then add 1/2 pudding mixture, then second half of pudding over another layer of bananas. Add meringue on pudding and brown slightly in 400° oven. Chill for several hours before serving. (Can also skip meringue and top with whipped cream and added sliced bananas.)
Warm potatoes; drain juice. Cream margarine, eggs and sugar. Add milk and spices. Mash potatoes and add to mixture. Bake for 30 minutes at 350° or until set.
Split wings at each joint and discard tips. Wash well and pat dry. Deep fry at 400° for 12 minutes or until completely cooked and crispy. Drain. Combine Durkee red hot sauce, butter and Worcestershire sauce in bowl. Toss wings in sauce to coat completely. Serve with celery sticks and Blue cheese dressing.
Preheat oven to 350°. In a 13 x 9-inch baking pan, spread the apples evenly. Sprinkle with the water, cinnamon and salt. In a small mixing bowl, mix the sugar, butter and flour with a pastry blender until crumbly. Spread the mixture over the apples. Bake for 40 minutes. Serves 6.
Mix cornstarch and sugar. Add liquid and boil until thickened. Add butter, salt, pepper and diced, sliced or small whole beets. Makes about 2 cups.
Cook broccoli. Make sauce from cheese and milk. Add crackers to butter. Place in a 2-quart baking dish in layers, ending with crumbs. Bake for 25 to 30 minutes at 375°.
Cream eggs and sugar, add oil and mix well. Add dry ingredients, mix well. This will make 3 loaves. Bake at 325° for 1 hour.
Stir over medium heat until sugars are dissolved. Continue cooking until soft ball stage. Stir well to prevent sticking to pan. Remove from heat; cool without stirring for a few minutes. Add nuts and vanilla. Pour into a greased 9-inch pan. Cool and cut in squares.
Mix all together and bake at 375° until good and brown, about 40 minutes. You can also add corn, chopped jalapenos, green chilies or onion.
In large pan, cook broccoli as directed and drain. Add mushroom soup, water chestnuts, almonds and 1 cup of the cheese. Pour into large casserole and top with remaining cheese. In saucepan, melt butter. Add stuffing and stir to moisten. Pour over casserole. Bake at 350° until bubbly and top is browned.
Beat egg whites until frothy. Gradually add sugar; beat until stiff. Mix crackers, nuts, baking powder and vanilla. Fold cracker mixture into egg whites. Put into ungreased 9-inch pie pan. Bake at 300° for 30 minutes. While slightly warm, spread whipped cream or Cool Whip on top of pie. Top with semi-sweet chocolate. Serve chilled. Can be made ahead.
Mix salad dressing and cream cheese. Beat well with electric mixer. Add Cheddar cheese and blend. Cover and freeze for 30 minutes. Shape into ball and roll in almonds.
Spray 3-quart casserole dish with nonstick spray (Pam). Sprinkle with chili peppers and cheese; set aside.
Drain the pineapple and place in a 2-quart casserole. Mix flour, sugar and cheese and sprinkle over pineapple. Top with 1/2 stack Ritz crackers (crushed, approximately 1/2 to 1 cup crushed) that has been mixed with 1/4 cup melted butter. Bake about 30 minutes at 350°.
Spread cream cheese out on a plate. Use about 1/2 bottle of cocktail sauce. Spread over cream cheese. Sprinkle shrimp over all and pour rest of sauce over shrimp or mix with the shrimp and spread. Eat on crackers.
Cook tomatoes and run through a sieve. Put tomatoes back into a large pot and cook all ingredients but the tomato paste together for about 2 hours. Stir occasionally. Then add tomato paste and simmer for 30 more minutes. Put into hot jars, leaving 1/2 inch or more head room, and seal.
In a large soup pot, cook the onion and garlic in 3 tablespoons of the chicken stock. When the onions are wilted, add the barley and the remaining stock. Cook together on low heat for 25 minutes, covered. Add the green pepper, cauliflower, zucchini and spinach and cook for 20 more minutes. Stir in the tomato paste, thyme, dill, pepper and salt. Continue stirring until the tomato paste dissolves. Cook for 5 more minutes. Yields 8 (1 cup) servings.
Sprinkle pie crust with sugar and bake to golden brown. Line bottom of pie crust with strawberries. In saucepan, mix sugar, cornstarch and 7-Up. Bring to boil, stirring constantly, until thickened. Add food coloring. Pour over strawberries and refrigerate. Once chilled, serve with whipped cream or ice cream.
Layer ingredients in order given in a 13 x 9-inch pan. Just before serving, top with 1 large jar of salsa. Serve with nachos or tortilla chips.
In large saucepot, heat oil. Add onion and cook 5 minutes or until soft, but not browned. Add tomato puree, spinach, broth, tomato, rice, oregano and Tabasco sauce. Cover and simmer 30 minutes or until rice is tender. Stir in chives.
Trim crust from bread and cut slices into 1/2 to 1/4-inch strips. Melt peanut butter and mix with oil, garlic salt, paprika and hot sauce. Brown bread and crust in 300° oven. Mash crust into very fine crumbs. Dip strips in peanut butter mix. Roll in crumbs. Spread on paper towels and let dry overnight.
Fry and steam onion and green pepper. Brown hamburger; put in pot. Add all other ingredients to pot and simmer for 1/2 hour or longer. Add water if needed.
Lightly butter a jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix cereal, peanuts, raisins and banana chips in a large bowl. Mix pudding and pie filling (dry) and honey in a small saucepan. Heat to boiling over medium heat, stirring constantly. Reduce heat. Boil and stir 1 minute. Remove from heat. Stir in peanut butter. Pour over cereal mixture; toss until evenly coated. Spread in pan. Refrigerate 30 minutes. Makes about 10 cups of snack.
Cream the cream cheese. Gradually add sugar, beating well after each addition. Add eggs; beat until batter is smooth. Stir in Amaretto, vanilla and melted butter. In separate bowl, mix cornstarch and flour with just enough sour cream to make a smooth paste. Add this paste and remaining sour cream to cheese mixture. Mix on low speed until thoroughly blended. Pour into greased spring-form pan (9-inch). Bake at 325° for one hour. Turn off oven and allow cake to remain in oven another two hours to cool gradually. Cake will fall again with cooling. Remove from oven when cool. Remove sides of pan, but leave cake on bottom. Refrigerate and serve in small servings as it is extremely rich and calorie laden.
Melt sharp Cheddar cheese and Blue cheese in Pyrex dish in oven. Drain grease. Combine rest of ingredients, except nuts. Chill in ball. Roll in chopped walnuts.
Preheat oven to 375° for 15 minutes before using. Beat egg whites until frothy. Add salt and cream of tartar; beat until stiff. Add sugar, 1 tablespoon at a time, beating constantly. Add coloring (your choice) and flavoring. Mix. Fold in chocolate chips. Drop by spoonful onto greased cookie sheet. Place in oven and turn the oven off. Let stand in oven overnight or at least 5 hours. Store in airtight containers.
Melt chocolate in a double boiler. Add chopped candy and stir. Pour onto metal cookie sheet and flash freeze for 20 minutes. Slice or break into brittle.
Bake chicken and let cool. Break up into small pieces. Slice cabbage very thin. Add onions, cashews and chicken. Mix Oriental noodle spice packets, oil, vinegar and sugar. Add 1/4 of sauce to salad and refrigerate.
Cook bacon in large skillet until crisp. Remove to paper towel to drain. Crumble the bacon and save to add last. Cook beef in fat remaining in skillet until no pink remains. Add onion and saute until tender. Combine beef, onion, catsup, salt, vinegar, mustard and brown sugar in a 3-quart baking dish. Partially drain all the beans and add to baking dish, stirring gently to mix. Sprinkle with crumbled bacon and bake at 350° for 40 minutes.
Combine cream cheese and peanut butter. Beat well until fluffy add sugar and Cool Whip. Pour into pie crust and freeze well. Thaw 1 hour before serving. Garnish with chocolate bar shaving.
Bring water, salt and milk to boiling point. Add instant potatoes and margarine. Cool slightly, then add sugar, vanilla and beaten egg yolks. Beat egg whites until stiff and fold in other ingredients. Pour into unbaked pie shells and bake 35 minutes or until set (knife comes out clean when inserted in center). Bake in a 400° oven. Makes 3 (9-inch) pies.
Crumble hamburger (uncooked) in bottom of 9 X 13 pan. Lay 6 tortillas on top of meat. Layer beans, onion, and cheese. Add 6 more tortillas on top. Spread soup over tortillas. Top with rotel tomatoes. Bake at 350 degrees for one hour.
Combine and mix dry ingredients. Add eggs, milk, oil and apples. Drop by teaspoonful into hot oil (375°). Drain. Sift powdered sugar over warm fritters. Serve warm.
Mash persimmons. Mix nuts, raisins, persimmon pulp, sugar and oil. Sift dry ingredients; add alternately with milk to first mixture. Bake in a preheated 325° oven for 1 hour and 30 minutes in a greased 10-inch tube pan.
Beat egg whites very stiff. Crumble crackers coarsely. Mix all ingredients (not including eggs) together. Add to beaten egg whites. Pour into 9-inch buttered pie plate. Bake 30 minutes at 350°. Top with whipped cream. This recipe will serve 4 people.
Mix ingredients; pour over wings and marinate at least 1 hour (better overnight). Bake, uncovered, at 350° for 45 minutes.
Melt margarine in heavy saucepan. Add all ingredients and then the shrimp. Saute until shrimp turns pink and opaque, about 5 minutes. Don't overcook. Serves 4.
Combine flour, nuts and butter. Spread in a 9 x 12-inch pan. Bake at 350° for 20 minutes. Cool. Combine cream cheese, Equal and Cool Whip and spread on crust. Mix vanilla pudding with 1 1/2 cups whipping cream and let set. Mix chocolate pudding with 1 1/2 cups whipping cream. When set, can be mixed together or spread in layers on cheese mixture. Let chill for 2 hours and Happy Holidays.
Layer chicken in baking dish. Sprinkle with salt and paprika. Drain tomatoes; reserve liquid. Arrange onion slices, tomatoes and mushrooms over chicken. Mix spices with tomato juice and pour over chicken. Bake covered 1 hour at 350°. Uncover and bake 10 minutes.
Heat oven to 400. Grease cookie sheet. Crumble cheese into a small bowl; mash with fork. Stir in eggs, basil and white pepper until well mixed.
Mix well except nuts. Cook until soft ball stage in cold water. Add nuts; pour on wet towel and chill and then slice.
Melt chocolate. Put small amount in small paper cups in tart pan or miniature muffin tins. Place a full teaspoon of Marshmallow Creme on top of chocolate. Pour or spoon a little chocolate over Marshmallow Creme enough to cover. Let set until cool and set. Great for holidays.