HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain beans and put into large casserole dish. Fry bacon. Drain. Add onions, sugar, ketchup, mustard, vinegar and meat. Pour over beans and bake in a 350° oven for 1 hour.
Melt caramels with milk over low heat. Add pecans and stir. Drop by teaspoons on buttered Saran Wrap. Chill in refrigerator on cookie sheet about 1 hour (until hard). Melt shortening and morsels in saucepan over low heat. Dip candy in chocolate. Place on plastic wrap. Chill.
Melt butter and add flour. Brown a little bit. Add onions and simmer until soft; add fat from crawfish. Simmer a few more minutes and then add tails, parsley, onion tops and seasonings. Cook 15 minutes. When ready to serve, add cooked rice.
Melt butter in 3-quart saucepan. Add celery and onions; cover tightly and simmer 10 to 12 minutes, stirring occasionally. Peel squash if skin cannot be easily pierced; split and scoop out seeds and fiber. Dice. There should be about 5 cups. Combine with celery and onions; add salt and water. Cover and simmer 10 minutes or until tender. Add pepper and serve hot with paprika on top. Makes 5 servings.
In a medium bowl cream sugar and oil, add egg and beat by hand well. In separate bowl sift flour, salt, soda and cinnamon. Add sifted items to creamed mixture. Add nutmeats, cold coffee and apples. Stir well. Pour into lightly greased and floured cake pan. Bake at 350° for 40 minutes or until done when tested.
Use a 13 x 9-inch cookie pan. Mix cake mix, soft butter, egg and nuts with a mixer. Spread in pan; do not grease.
Cook noodles following label directions; lift with slotted spoon. Place in bowl of cold water until ready to use.
Spread mustard on 6 to 8 pork chops. Brown in skillet. Put in baking dish. Pour 2 cups chicken noodle soup over top. Put foil over dish and bake at 350° for 1 hour.
Combine all ingredients and pour into unbaked pie shell. Bake at 350° for 45 minutes to 1 hour.
Cook all ingredients in large pan until tender. Blend to desired consistency. Cook 15 minutes. Add red food coloring, if desired. Pour into sterilized jars and seal. Makes 3 quarts.
Grate cheeses and mix all ingredients together. Form into a ball and roll in chopped dried beef.
Peel and grate a large cucumber (discard seeds) and mix with all ingredients. Chill before serving.
Combine first seven ingredients; form into 40 bite-size meatballs, using a full teaspoon for each. Brown meatballs lightly in oil. Cover; simmer 10 minutes. Drain excess fat.
Mix all ingredients. Place in airtight container and leave in refrigerator 2 days before using it. Spread between layers, on top and sides and add extra coconut on top.
Boil chicken until tender; save broth. Debone chicken and cut up. Melt margarine and mix with dressing. In a 9 x 13-inch pan. Put a layer of dressing, chicken and mushroom soup, diluted with 1 can broth. Top with dressing. Bake at 350° for 45 minutes to 1 hour or brown.
Melt margarine. Add sugar and milk; mix well. Add nuts and coconut. Put in refrigerator; let set overnight. Shape into balls; place in refrigerator until cool. Melt chocolate morsels and wax in a double boiler. Dip balls into mixture until well covered. Place balls on wax paper to cool. Keep refrigerated.
Add cooked sliced beets and bring to a boil. Put into hot sterilized jars and seal.
Take peppers and put in pot. Add pickling salt, not iodized salt. Let sit for 2 hours. Add vinegar and 2 cups of salt. Stir and cook on the stove for 45 minutes to an hour. Get it thick but not dry. It is ready to refrigerate or preserve. Keep a cover on it to keep the heat in.
Mix all together. Save 1/2 of Velveeta for top. Bake at 350° for 30 minutes.
Cook squash and onion in boiling water for 5 minutes; drain. Combine soup, sour cream and boned, canned chicken. Stir in carrots. Fold in squash and onion. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of a 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable and chicken mixture on top. Sprinkle remaining stuffing mixture on top. Bake at 350° for 25 to 30 minutes or until bubbly.
Place 1 cup of milk in microwave for 3 minutes. Add ice water. Put in freezer to cool. Mix flour, sugar, salt and yeast. (You can use your bread maker, a Kitchen Aid mixer or just a wooden spoon and your hands to mix the dough.) Once the milk/water mixture is cool enough, add gradually to the dough. Knead very thoroughly. Let rise in a warm place for 1 hour. Grease a cookie sheet or a pizza pan. Roll out the dough on a floured surface. Form a pizza crust with your hands by tossing it while stretching the dough. Stretch to fit your pizza pan or a large cookie sheet. Make sauce after you've formed your crust on your pan.
Sprinkle breasts with salt and pepper. Roll a strip of bacon around each breast. In bottom of pan, spread out dried beef, enough to cover the bottom. Place breasts on top of beef. In a separate bowl, mix 1 can of cream of mushroom soup and carton of sour cream. Spoon over breasts. Cover tightly with foil. Bake at 325° for 2 hours. Remove foil and cook 30 minutes longer.
Mash butter, mustard, salt and pepper to taste and spread on both sides of pork chops. Brown onion in salad oil and then add pork chops; cook until brown. Pour wine over chops and simmer 1 hour. Sprinkle with parsley.
Mix jello, using 1 cup of boiling water and 1 cup of saved orange juice and cranberry juice. Mix remaining ingredients and pour in glass dish. Chill overnight. Makes a beautiful Christmas dish.
Make a	brine of 1/2 cup of salt to 1 gallon of water. Pour over whole cucumbers (leave a little stem on them) and soak overnight.	Pack in sterilized jars with a head of dill in the bottom and a head of dill on the top. Add a pinch of alum the size of a bean. Grape or cherry leaves make them greener. Bring to a boil 2 quarts water, 1 quart vinegar and 1 cup salt. Pour over cucumbers and seal. (For 1 quart of pickles, use 1 cup water, 1/2 cup vinegar and 2 tablespoons of salt.) May process in	boiling water	bath for 20 minutes for quarts and 10 minutes for pints.	(I don't usually do this.)
Mix all ingredients together. Add chopped walnuts, pecans or almonds. Serve with sliced apples, pears, etc.
Stir sugar and flour together in a large mixing bowl. In a large saucepan, bring to a boil the margarine, water and cocoa. Pour over dry ingredients and stir. Add eggs, buttermilk, soda and vanilla. Bake in 11 x 17-inch pan for 20 minutes at 400°.
Combine first 9 ingredients in a large bowl and stir well. Add remaining ingredients and stir gently. Serve and chill or serve at room temperature.
Mix 12 ounces Cool Whip (save remaining Cool Whip) with all other ingredients (except nuts) in mixing bowl. Place mixture in 2 graham cracker crusts. Top with remaining Cool Whip and nut sprinkles.
Cream margarine and Crisco with 1 1/2 cups sugar and eggs. Sift together flour, cream of tartar, baking soda and salt. Blend the flour mixture into the creamed mixture. Shape rounded teaspoonfuls of dough into balls. Blend together cinnamon and 3 tablespoons of sugar. Roll cookie dough balls in cinnamon and sugar and place 2-inches apart on ungreased cookie sheet. Bake at 400° for 8 minutes or until golden on top. Cool on racks. Yields about 6 dozen.
In large saucepan, combine tomatoes, onion, celery, tomato sauce, water and 1 teaspoon salt and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Meanwhile, cut tops off green peppers and remove seeds; set aside. In a bowl, combine ground beef, rice, basil and salt; mix well. Fill peppers with beef mixture. Place peppers in tomato sauce. Spoon some sauce over tops of peppers. Cover and simmer for 40 to 45 minutes until beef is cooked and peppers are tender. Yields 4 servings.
Preheat oven to 350°. Wash chicken and pat dry. Season chicken with salt and pepper. Wrap in foil and bake for 1 hour or until tender, reserve juice.
Put meat in a roasting pan. Mix all ingredients in a bowl and then cover the meat with them. Bake at 350° in covered roasting pan for approximately 5 hours. While cooking, shred with a fork several times. Serve on a bed of rice with a dinner roll, or make as a sandwich on a hoagie roll.
Brown coconut and pecans in butter until lightly brown (be careful not to burn it). Cream the Eagle Brand and cream cheese until smooth. Fold in Cool Whip. Pour 1/4 of the filling into each pie shell. Then sprinkle with coconut pecan mixture and drizzle with warm caramel (take lid off and warm in microwave). Pour rest of filling into each pie shell and sprinkle with rest of pecan-coconut mixture and top with caramel.
Use creaming method by hand; add pears last. Optional: add 1 cup chopped pecans. Bake at 350° for 1 hour and 15 minutes in a tube pan.
In large skillet over medium heat, melt butter and saute garlic, mushrooms and minced parsley until tender. Add seafood, cook 3 to 5 minutes or until shrimp turns pink, stirring frequently. Add tomato sauce and macaroni. Heat through. Season to taste with salt and pepper. Mound pasta mixture on serving dish; sprinkle with cheese.
Add softened shortening and water to beaten eggs. Add baking powder; beat well. Add flour to make dough that is stiff, but easily handled. Divide into 3 rounds. Roll out on floured board until thin, let dry slightly, then cut into long strips. Place strips on top of each other and cut into noodles. Place on large surface and dry. Can be frozen in plastic bags. Cook in rich boiling broth.
Preheat oven to 350°. Brown pie shells. Beat eggs, melt butter, and chop pecans. Mix all ingredients together and pour in pie shells. Cook in oven until done.
Melt margarine. Add marshmallows and melt. Add peanut butter; stir until melted. Mix raisins, oatmeal and Rice Krispies; add and mix well. Put in a greased 11 x 13-inch pan. Top with sesame seed. Let stay overnight. Cut into serving pieces.
Mix the first 6 ingredients together in order given. When milk is absorbed, wet tips of fingers and shape into balls. Brown on both sides in about 5 tablespoons hot fat and cook slowly 10 minutes. Mix remaining ingredients. Add to meat in skillet and cook slowly for 20 minutes, turning occasionally.
Mix according to directions, put 3/4 cup in 9-inch cake pan and bake (14 layers).
Beat eggs; add sugar and cream until sugar is melted. Add half and half and whipping cream. Fold in thawed strawberries. Pour into freezer can and add enough whole milk to fill to 1 inch from top. Freeze.
Combine ingredients and add cooked lean meat. Simmer for 20 minutes after bringing to a boil. Makes 4 servings with 83 mg cholesterol per serving.
Beat eggs, sugar, oil and vanilla. Mix flour, cinnamon, soda and salt. Stir into creamed mixture. Then add in order, cottage cheese, beets, pineapple, coconut and nuts. Mixing well after each addition. Then beat 1 minute. Pour in well greased cake pan. Bake at 350° for 45 to 55 minutes. Cake gets very brown so check center with toothpick. Then cool. Then ice with a cream cheese frosting.
Prepare rice according to package directions, add butter and stir until melted, then add corn and soup. Stir in cheese. Bake at 350° for 30 minutes, remove from oven and sprinkle some cheese on top and paprika for color. Add more cheese if you like.
Combine sugars, pumpkin, oil and eggs. Beat until well blended. Sift together flour, salt, soda, nutmeg, cinnamon and ginger. Add flour mixture to sugar mixture and mix well. Stir in raisins, nuts and water. Spoon into well-oiled 9 x 5 x 3-inch loaf pan. Bake at 350° for 65 to 75 minutes or until done when tested. Cool on rack.
Dissolve yeast in water. Mix in other ingredients. Stir well. Put on floured board. Knead a little, keeping dough as soft as possible. Cut out biscuits. Dip both sides of biscuits in melted butter. Put in greased pan. Let rise for 1 hour. Bake at 400° for 15 to 20 minutes.
Trim all fat from steaks. Cut into 3-inch squares. Using a mallet, pound flour into both sides of steaks. Melt shortening in large skillet and brown meat slowly (15 to 20 minutes). Season to taste with salt and pepper. Transfer browned pieces to a 2 to 3-quart dish. Pour 2 cans of mushroom soup and add enough water to cover all pieces. Cover and bake until tender (approximately 2 1/2 hours) in a 350° oven. Add additional water if necessary.
Boil chicken until tender. Debone and cool. Mix up dumplings according to recipe on the Bisquick box. Put in chicken broth, one spoonful at a time. Add deboned chicken meat and cover; cook 10 minutes on medium heat. Serves 6 to 8.
Brown hamburger meat and onions. Stir constantly to scramble meat. Drain and cool. Add soup and mix well to make thick mixture.
Boil chicken breast until done. Cut into bite size pieces. Add rest of ingredients to chicken and water except rice. Bring to a boil. Add rice; remove from burner. Cover. Let stand until water is absorbed by rice. Feeds 6 to 8 people. Lip smackin' good. Low-fat.
Bake potatoes 1 hour at 400°. Cut top lengthwise; scoop out potatoes. Put in mixing bowl with butter and a little salt and pepper. Fry bacon until crisp. Beat potatoes and butter until smooth. Add onion, sour cream and bacon (crumbled). Put potatoes back into skins; sprinkle with a little paprika. Bake 15 minutes at 350°. Serves 4.
Boil chicken and broth for 15 to 20 minutes, drain and keep liquid. Cook oil, garlic and mushrooms in large skillet and add chicken. Cook about 2 minutes. Add broth, frozen vegetables and salt and pepper to mixture. Bring to a boil. Add rice and let simmer for 5 minutes.
Mix oil and sugar. Add water and sprinkle yeast in and stir well. Add	1 egg and enough flour for thick batter. Let rise. Add more flour and knead to make into 2 loaves or rolls. Bake 30 minutes at 350°.
Melt 1/2 butter in 8 x 11 x 2-inch Pyrex dish. Drain fruit and put in dish. Drizzle cranberry juice over fruit. Cover with brown sugar. Top with crushed Ritz crackers. Dot with remaining 1/2 butter. Bake at 350° for 30 to 40 minutes.
Mix warm water, sugar and potato flakes for "feed" and add to starter. Allow starter to stand out of refrigerator all day. This does not rise, just bubbles. At the end of the day (12 hours), take out 1 cup to use in making bread. Return remaining starter to refrigerator. Keep 3 to 5 days; feed again and make bread. If not making bread, give 1 cup of starter away or throw away.
Melt butter in casserole dish and set aside. Tear bread into cubes and toss in melted butter until each piece is coated. Set aside.
Melt butter in a large iron skillet. Spread brown sugar over first, then arrange pineapple. Place cherry in center of each slice. Sift flour, baking powder and salt. Beat egg yolks until light. Add sugar gradually. Add pineapple juice and flour. Fold in stiffly beaten egg whites. Bake in a moderate 375° oven for 30 to 35 minutes. Turn cake onto plate while hot.
Finely crush vanilla wafers. Add melted butter. Press into 9 x 13-inch baking pan or casserole. Top with chocolate chips and pecans. Drizzle with caramel topping. Bake at 350° for 12 to 15 minutes. Chill and slice.
Mix sugar and evaporated milk in heavy saucepan. Cook until it boils, stirring constantly. Cook 10 minutes longer, still stirring. In a large bowl, mix chocolate chips, marshmallows and butter (chopped up in 1-inch pieces) and nuts. Add cooked mixture into other ingredients. Stir vigorously until it becomes thick. Dump into ungreased cake pan. Cut into squares when cooled.
Soak lentils for at least 2 hours. Add salt and pepper to taste. Put all ingredients in a large pot with water to cover, and cook at least 1 hour or until vegetables and meat are tender.
In a saucepan, cook cornstarch, sugar and 1/2 cup water until thick. Cool and add 3 unbeaten egg whites. Beat until satiny and in peaks. Bake at 350° for 20 minutes.
In small bowl, combine cracker crumbs and sugar. Stir in butter. Press into bottom and up sides of a greased spring form pan. Set aside.
In skillet in hot oil, cook chicken 10 minutes or until brown on both sides. Combine soup, milk, lemon juice and pepper. Pour over chicken. Top each breast with lemon slices. Reduce heat to low; cover and simmer 5 minutes or until chicken is fork-tender. Stir occasionally. Makes 4 servings.
Combine crumbs and melted butter. Press into an 8-inch pie pan. Bake at 350° for 8 minutes. Saute onions in oil until tender; arrange into pie shell. Mix eggs, milk, salt and pepper; pour over onions. Top with Cheddar. Bake at 350° for 45 minutes.
Wrap immediately in foil. Refrigerate while hot. Let stand overnight in refrigerator.
Dissolve jello in boiling water. Add frozen orange juice and the cold water. Freeze in store bought popsicle containers, an ice cube tray or small paper cups. If using ice cube trays or paper cups, place a stick in when partially frozen. Good on hot days. Jell-O delays drippings. Other flavored jello and frozen juices can be substituted as well. Makes 16 to 24 popsicles depending on size.
In a small bowl, combine sour cream and 1 tablespoon of the seasoning. Cover and chill until serving time. Preheat oven to 375°. Scrub potatoes; pat dry. Cut each lengthwise to make 8 wedges. In a small saucepan, melt butter or margarine. Stir in remaining seasoning. Dip potato wedges in butter or margarine mixture, turning to coat on all sides. Arrange wedges in a single layer on a baking sheet cut side down. Spoon any leftover mixture over potatoes. Bake 30 minutes. Turn wedges over and continue baking 25 to 30 minutes or until golden brown and edges are crisp. Drain on paper towels. Serve with sour cream dip.
Brown ground beef and add the other ingredients. Cover and bake at 325° for 1/2 hour.
Combine all ingredients, except mayo, cream and almonds. Chill. Just before serving, blend mayo and cream. Toss dressing and almonds with salad.
Cook meat and onion until lightly browned. Stir in remaining ingredients. Cover and simmer for 1 hour.
Mix together flour, sugar and baking powder. Whisk together milk, vanilla and eggs. Cut bananas 3/4-inch thick. Mix dry ingredients with wet ingredients together. Dip bananas, then deep-fry until golden brown.
Cream the butter and sugar. Add eggs, one at a time, beating in between each. Add vanilla and flour. Spread 3/4 of the batter in greased 9 x 13-inch pan. Spoon pie filling evenly over batter. Drop remaining batter by spoonfuls on cherry filling. Bake for 45 minutes at 350°.
In a heavy pot, over low heat, melt the semi-sweet chocolate chips with the sweetened condensed milk. When melted, remove pot from heat. Add vanilla and chopped nuts, stirring well. Pour into 8 x 8-inch pan. Refrigerate for 2 hours until firm.
Note: If you wish to 1 1/2 times the recipe, just add 5 more wings; if double amount all ingredients must be doubled.
In large mixing bowl, combine all ingredients and mix well. Drop by level teaspoon onto greased cookie sheets. Flatten to 1/4-inch with a glass, greased on the bottom, then dipped in sugar. Bake at 325° for 15 to 18 minutes. Spread warm cookies with Peanut Butter Topping. Drizzle with Chocolate Glaze. Let stand until glaze is set. Makes 54 to 60 cookies.
Cook milk and sugar together until thick. Remove from heat and add butter and vanilla. Beat together until creamy. Pour over cake and sprinkle with flake coconut.
Using prepared apples, mix flour, sugar, cinnamon, nutmeg and orange juice. Pour over apples, coating evenly. Put in baking dish and dot with butter.
Saute onion, garlic and green pepper in olive oil. Brown turkey. Add Chili-O mix, tomatoes, drained kidney beans and water. Bring to a boil; simmer about 1 1/2 to 2 hours.
Prepare pudding with the 2 cups milk as directed. Spoon into crusts. Shortly before serving, put jellybean sunglasses in place. Cut a curved piece of licorice for mouth and put in place. Put candy corn points facing out around face. Great summertime dessert. Serves 6.
In large pan, brown beef. Add onions and green pepper and cook until tender. Add remaining ingredients and simmer 10 minutes. Serve over toasted buns.
Beat eggs; add sugar, then flour, baking powder and salt. Heat 1/2 cup milk and 2 tablespoons butter. Cool. Mix all together. Bake in greased pan.
Combine pumpkin, sugar, spices and flour in a bowl. Add eggs; mix well, then add milk and vanilla. Mix well and pour in unbaked pie shell. Makes 2 pies.
Mix ingredients; press in 9 x 13-inch pan. Bake 10 minutes at 375°. Let cool.
Sift flour in bowl and set aside. Separate eggs; place whites in small mixing bowl and beat (use mixer) with 1/4 cup sugar at high speed and set aside. Put butter, shortening and 2 3/4 cups sugar in large bowl and beat at medium speed. Add egg yolks one at a time. Add flour and sour cream alternately. Add baking soda, vanilla and lemon extract. Add egg whites with mixer on low speed. Bake at 300° in greased pan (10-inch tube) for 1 1/2 hours.
Mix all dry ingredients together and set aside. Beat eggs and vanilla until frothy. Add pumpkin, carrots and raisins. Mix dry ingredients into pumpkin mixture. Spray muffin tin with Pam and divide mixture to make 12 muffins. Bake at 350° for 25 minutes.
Brown beef, onion and pepper in skillet. Drain fat. Add other ingredients. Bake in casserole dish for 1 hour at 350°.
Combine the ingredients in their order. Add white flour until thick like pie dough. Roll out on floured board and cut shapes as desired. After first 2 or 3 rollings, the dough will be less tasty so plan to use as much dough in each rolling as possible. Thick cookies have a cake-like taste.
Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup peaches; set aside. In blender, combine remaining peaches, margarine, eggs, syrup and lemon juice. Cover; blend until smooth. Stir together dry ingredients. Add egg mixture; stir until moistened. Fold in reserved peaches. Turn into greased 8 x 4 x 2-inch pan. Bake at 350° for 1 hour.
Season chicken wings with salt, pepper and Tony Chachere seasoning (to suit your taste). Fry wings in oil. Make sauce of butter, hot sauce, garlic and vinegar. Pour over chicken and let soak in.
Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water). To boil, add broccoli. Cover and heat to boiling. Reduce heat and boil until stems are tender, 12 to 15 minutes. Drain.
Mix in order given, mixing soda with oatmeal. Drop by heaping teaspoonfuls on greased cookie sheet. Bake at 375° until done, 10 to 12 minutes. (Batter will be very stiff.)
Mix Kool-Aid, sugar and water. Pour into ice cube tray. Put 1 whole strawberry in each cube. Freeze cubes. To serve, put several cubes in each glass. Fill glass with carbonated beverage. Yields 6 servings.
Place all ingredients in baking dish. Bake at 350° for 1 hour.
Preheat oven to 350°. In a 12 x 8-inch (2 quart) baking dish, arrange chicken, potatoes, carrots and onion. Pour chicken broth over preceding mix. Sprinkle with salt and pepper. Cover with foil. Bake for 1 hour.
Mix together dried apples and sugar. Set aside. Mix together oil, nuts, eggs and vanilla. Sift together salt, flour, soda and cinnamon. Put all mixtures together and mix well. Place in greased 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
In blender container, prepare margarita mix according to directions, substituting Jack Daniels for tequila. Add remaining ingredients. Blend well, adding ice until desired consistency is reached.
You will also need 24 cupcake liners. Line cupcake pans with liners. Place a vanilla wafer in the bottom of each liner.
Mix ingredients using enough mayonnaise to give good spreading consistency. Cut crust from day old thin bread spread with shrimp mixture. Roll tightly in a slightly dampened towel. Chill. Slice into approximately 1/4-inch slices. Yellow and/or red food coloring may be used to accentuate colors in these sandwiches.
Brown hamburger in skillet and season with salt and pepper. At same time, boil 2-quarts water (approximately) and 1 teaspoon salt. When water comes to a boil, add noodles and boil for 10 minutes. Drain noodles. Add hamburger, corn and soup; mix up thoroughly. Heat until warm throughout. Add Cheddar cheese as desired.
Spread beans in large pie plate or quiche pan. Mix avocado, lemon juice, salt and pepper (a potato masher works well). Spread over beans. Combine sour cream, mayo and taco mix; spread over avocado layer. Top with tomatoes, shredded cheese and black olives. Serve chilled with tortilla chips.