HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse and pick through beans. Soak overnight. Rinse soaked beans under cold water and place in heavy saucepan. Cover with water and bring to boil. Reduce heat and simmer until tender, 45 minutes to 1 hour. Drain, reserving cooking liquid. Preheat oven to 300°. In a Dutch oven over medium heat, saute bacon until slightly crisp and fat is rendered, 5 minutes. Add the onions and garlic and cook over medium-low heat until dissolved, 5 minutes. Then stir in ketchup, syrup, molasses, Worcestershire, salt and pepper. Add drained beans; mix well. Cover and bake 2 1/2 hours; stir occasionally. Add 3/4 cup reserved bean liquid; cover and bake 30 minutes. Remove cover and bake 10 to 15 minutes until sauce is thick and syrupy. Stir once.
In a saucepan, dissolve gelatin in 1/4 cup water. Add tomato soup and heat together. Remove from heat. In a mixing bowl, cream with mixer the soup-gelatin mixture, cream cheese and salad dressing. Add onions, bell pepper, celery and shrimp; mix well. Pour into a bowl and refrigerate until congealed.
For filling: In medium saucepan, combine sugar, flour or cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thick and bubbly. Reduce heat and cook and stir for 2 minutes more. Remove from heat. Separate eggs. Set whites aside for meringue. Beat yolks slightly. Gradually stir 1 cup of hot mix into yolks. Return egg mixture to saucepan and bring to gentle boil. Cook and stir 2 minutes more. Remove from heat and stir in butter and vanilla.
Mix sugar and margarine. Add raisins, salt, coconut, walnuts, fruit and vanilla. Mix well. Add enough milk to make workable. Shape into eggs or other forms. Let them air dry for several hours.
In 9 x 12-inch pan make crust. Mix melted margarine, flour and pecans. Press into pan. Bake at 350° for 12 to 15 minutes until browned. Let cool.
Cook vegetables 2 minutes and drain well. Blend soup and cheese and heat on low until melted. Add vegetables and half of croutons. Pour into casserole dish. Bake 30 minutes at 350°. Cover with the other 1/2 of the croutons the last 10 minutes of baking. Serves 6 to 8.
Break up cookies in dessert pan. Combine sugar, cream cheese and half Cool Whip. Mix well and spread over cookies. Make pudding according to directions on box. Pour pudding over cream cheese mixture. Top with remaining Cool Whip and nuts.
Mix all ingredients except raisins. Fold raisins in last. Pour into loaf pan or square pan that has been sprayed. Bake at 350° until brown, 25 to 30 minutes. Cut into 8 equal bars. Each bar counts as 1 bread, 1 fruit, 1/2 milk and 10 calories.
Mix all ingredients together and blend well. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 400° for 8 to 10 minutes. Cool slightly before removing from cookie sheet onto a flat surface.
Simmer vegetables and water or stock and salt for 40 minutes. Pass through food mill. Just before serving, add 1/2 to 1 cup of heavy cream. Decorate with minced parsley or minced chives. This soup can be served hot or cold. When served cold, heavy cream may be replaced with sour cream.
Mix all ingredients except bacon in a large salad bowl. Mix in bacon just before serving so that it stays crispy; top with dressing.
Pour hot water over oleo and oatmeal and let stand 20 minutes. Mix together remaining ingredients with the oatmeal mixture. Bake at 350° in a 9 x 13-inch pan for 30 minutes (grease and flour pan).
Prepare cake as directed on package. Grease and flour a 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cool in pan for 15 minutes, then poke with fork at 1/2-inch intervals. Dissolve jello in boiling water. Add cold water and spoon over cake. Chill for 3 to 4 hours. Top with thawed Cool Whip.
Mix together the soup, soup mix and water in a casserole dish. Add beef. Cover dish; cook at 350° for 3 hours.
Thoroughly mix hamburger, milk, bread crumbs and garlic salt. Pat evenly over bottom and up sides of 9-inch pie pan. Spread on ketchup, then Cheddar and Mozzarella cheese. Sprinkle with oregano and Parmesan cheese. Bake at 375° for 25 to 30 minutes until meat is done and cheese is browned.
Melt butter in large skillet over medium heat; brown chicken parts about 5 minutes on each side. Sprinkle with salt and pepper. Pour 1/2 cup water into skillet; bring to a boil. Reduce heat; simmer partially covered 30 to 35 minutes or until chicken is fork tender and juices run clear, turning once during cooking. Transfer meat to serving platter; keep warm.
Prepare cake mix according to directions. Pour 1/2 of batter in a 9 x 13-inch pan and bake at 350° for 15 minutes. Melt caramels in butter and milk over low heat, stirring constantly. On cake that has baked 15 minutes sprinkle 1 cup nuts, chocolate chips and pour caramel mix over this. Pour remaining batter and sprinkle with last cup of nuts. Bake 20 minutes more.
Cut bacon into several pieces; place in a heavy boiler and cook until almost done; drain. If you use ham then put it on in the water and cook for several minutes before adding the peas; do not drain. Add peas, dash of salt, sugar and water to cover; bring to a boil; reduce heat and simmer until peas are tender. After several minutes of cooking taste liquid to see if you need more salt, if so add it now and finish cooking. Add warm water if needed to keep the peas just covered.
Cook meat and onions together until browned. Stir in soup, cottage cheese and seasonings. Heat to boiling. Pour into a 10 x 6 x 1 1/2-inch baking dish. Add cheese on top. Cut biscuits in half and arrange on hot mixture. Bake at 400° until biscuits are done.
Mix all ingredients together; cover and refrigerate several hours. Serve with cauliflower and other vegetable dippers.
Melt together the chocolate and margarine over very low heat; cool. Sift together flour, baking powder and salt. Gradually add sugar to eggs in separate bowl, mixing thoroughly. Add vanilla and cooled chocolate. Mix, blending well. Stir in dry ingredients. Blend in chopped nuts.
Mix the first 4 ingredients together and press in a brownie pan. Melt chocolate in a double boiler. When melted, spread on top of peanut butter mixture. Cut into squares when chocolate sets.
Combine cream cheese, sugar, vanilla and 1 egg. Beat until smooth, set aside.	Combine brownie mix, oil, 1 Tbsp. water and 2 eggs. Beat for 50 strokes with a spoon. Spread 1/2 c. of brownie mixture on bottom of crust. Carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture. Sprinkle with pecans. Bake at 350° for 40-50 minutes, or until center is puffed and crust is golden brown. Warm fudge packet and 1 Tbsp. water in the microwave. Drizzle over top.	Keep in refrigerator.
Mix together all ingredients, except tomato juice. Shape into meatballs. Brown meatballs in skillet, cover with tomato juice and simmer for 1 hour.
Mix together peanut butter, margarine, confectioners sugar and cracker crumbs. Put mixture into a well-greased cookie sheet. Melt chocolate morsels and pour over first mixture. Refrigerate for 15 minutes. Remove from refrigerator and slice into 2 x 2-inch squares. Leave in pan and put back in refrigerator. Serve cold.
Mix all ingredients except tortillas and cheese. Layer tortillas and soup mixture in a large casserole dish. Top with cheese. Bake at 325° for 1 hour.
Mix together all but water and soup. Form into balls and fry until brown. Pour the condensed mushroom soup in pan. Add water. Add meatballs; simmer for 30 minutes. Serve with rice or noodles.
Clean and trim green onions. Take 1 slice of ham and spread a thick layer of cream cheese. Lay a green onion at one end of ham, cut to size and roll. Once you have the long roll, cut into small wheel shapes. Arrange on a small platter and serve.
Combine cornflakes, paprika, garlic powder and thyme and put in plastic bag. Use no-stick cooking spray. Brush chicken breasts with buttermilk, then put in bag. Coat chicken. Place in baking dish. Cook for 45 minutes or until done at 400°.
Mix first five ingredients together and put in 9 x 13-inch baking dish. Pour melted butter over first part. Mix remaining ingredients together. Sprinkle over first part. Bake at 350° for 1 hour.
Grease a casserole. Stir sour cream into rice. Alternate layers of rice, green chilies and cheese, ending with a layer of cheese. Bake at 350° for 30 minutes or until cheese is bubbly.
Place ingredients in saucepan in order listed. Cook over medium heat, stirring occasionally until hamburg is crumbled up quite fine. Turn heat low and simmer for 1 1/2 hours.
Crush crackers; add butter. Press into a 13 x 9-inch pan. Beat egg whites, cream of tartar and vinegar until soft peaks form. Gradually add the sugar. Beat until you taste no grains of sugar. Spread on cracker crumbs. Bake at 400° for 15 minutes or until it turns light brown. Cool. Spread with lemon filling. Top with whipped cream. I sometimes use 1 1/2 recipes for the schaum torte for a higher torte. This torte refrigerates well for a few days and so good.
Knead the ingredients together. Spread out on pizza sheets. Add the following toppings: browned hamburger (drained) or 1/2 venison, onions, green bell peppers, mushrooms, Cheddar cheese, Mozzarella cheese and black olives. Bake at 350° for 20 minutes.
Boil molasses, sugar and milk. When forms a soft ball in water, take off. Stir as you add peanut butter and Marshmallow Creme.
Preheat oven to 350°. Use 2 (9-inch) round pans. Combine flour, soda, salt and cinnamon. Set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut and walnuts. Pour into layer pans. Bake 35 to 40 minutes. Spread with Orange-Cream Cheese Frosting.
Mix hamburger meat and next 5 ingredients together and form into meat balls. Bake at 350° until very light brown. Mix next 6 ingredients together to make sauce. Pour over meat balls and continue baking for 20 to 30 minutes.
In large bowl, combine sweetened condensed milk, bananas and pecans; mix well. Add whipped topping; mix well and pour evenly into pie shells. Sprinkle with coconut. Refrigerate at least 6 hours before serving.
Combine vegetables in a saucepan. Blend turmeric and a little vinegar; add mustard seed and cumin. Dissolve sugar and salt in remaining vinegar. Put all together, pouring over vegetables in saucepan. Boil, then reduce heat, simmering at least one hour, no more than two. Adjust seasonings to taste. Bottle in pint Mason jars. Makes about 10 pints.
Preheat oven to 375°. Beat eggs with sugar and syrup. Add vanilla, butter and pecans. Pour into unbaked pie shell. Bake at 375° for about 30 to 35 minutes.
Blend flour, butter and powdered sugar. Press into 9 x 13-inch pan. Bake 15 to 20 minutes. While crust is baking, beat eggs; add sugar, juice and flour. Pour over baked crust. Return to oven for 30 minutes at 325°. Sprinkle with powdered sugar.
Mix ingredients in order and pour in unbaked pie shell. Bake at 350° for 40 minutes.
Cook bacon until crisp; crumble. Cook ground beef until pink is gone. Mix meats, onions, beans, catsup, vinegar and mustard. Bake at 375° for 45 minutes.
Combine all ingredients. In slow cooking pot, cook on low 2 to 3 hours. (Meat can be added last 1 1/2 hours, if desired.) Good on spareribs, chicken, pork chops, sliced roast beef, etc.
Mix and toss butter and bread cubes. Mix eggs, sugar and flour. Add pineapple and mix all well. Put liquid in buttered 2-quart casserole. Press cubes into it. Bake for 30 minutes at 350°. Make ahead and refrigerate. Reheat at 350° for 20 minutes. Wonderful served with ham. Perfect for a "take along". It surprises everyone!
Into bottom of a buttered baking dish, put thick layers of apples (or peaches). Sprinkle with sugar and cinnamon, mixed. Dot with lumps of butter.
Mix together rhubarb, sugar and pineapple. Add apple and cook 20 minutes. Add Jell-O and mix. Pour into clean hot jars and seal.
Slice cucumbers to fill the gallon jars. (Do not peel cucumbers!) Slice onions. Put a layer of onions and then a layer of cucumbers and press down until jar is full. Pack down very firmly. Mix remaining ingredients and pour over contents of jar. Will keep up to 9 months in refrigerator.
In large bowl, combine Eagle Brand milk, peppermint extract and food coloring. Fold in Cool Whip. Turn into crust and cover. Freeze 6 hours or until firm. Garnish as desired. Freeze leftovers.
In a large bowl, combine Rice Krispies and pecans. In a heavy saucepan, combine dates, margarine, sugar, egg and salt. Bring to a boil for 6 minutes, stirring constantly. Remove from heat. Add vanilla. Pour over Rice Krispies and nuts. Stir to coat. When it gets just cool enough to form balls, roll with hands into balls and place on waxed paper. Roll in coconut.
For crust, mix pretzels, butter and sugar together in a 9 x 13-inch pan. Bake at 400° for 6 to 8 minutes. Cool.
Mix butter and cheese together with pastry blender. Add salt and flour. Press into 9 x 13-inch pan. Bake at 350° for 35 minutes. Fill with quiche fillings and bake according to quiche recipe directions.
Grind walnuts and raisins. Add to rest of the ingredients. Put in two loaf pans. Raise 15 minutes before baking. Bake in a 350° oven for about 1 hour.
In small amount of water, boil broccoli; just before tender, add salt, pepper and onion. Do not drain. Add cheese and melt. Add soup; cook on low heat, stirring frequently. When thoroughly heated, add milk and continue to stir until heated. Do not boil.
Brown chops in skillet in small amount of fat. Remove chops from pan. Pour off drippings. Blend in soup and thyme. Stir in beans. Put mixture in bottom of ovenproof casserole. Place chops on top of mixture. Sprinkle with salt and pepper. Cover. Bake in a 350° oven for 45 minutes or until chops are tender. Uncover and cook 5 to 10 minutes more until sauce thickens. Good with mashed potatoes!
Steam broccoli to get apart. Place in bottom of dish. Add mushroom soup; spoon on Cheddar cheese soup (soup is not diluted). Top with grated cheese. Sprinkle cracker crumbs mixed with melted butter over top. Bake 45 minutes or until done at 375°.
Boil pineapple with juice, sugar and flour until thickened. Remove from heat and cool. After cooled, add nuts. Cut bananas and place in bottom of pie crusts. Pour mixture over bananas; top with Cool Whip and sprinkle with coconut. Makes 2 pies. Keep refrigerated.
Saute chopped onion until it is translucent. Cook potato (chopped) in saucepan. Add turmeric powder, chili powder and salt to taste. Remove from the stove. Garnish with chopped coriander before serving. Makes 1 serving.
Melt butter in pan. Add flour. Blend well. Add milk slowly. Bring to a boil, stirring constantly. Add corn and sugar. Season to taste with salt and pepper. Add eggs. Mix thoroughly. Turn into greased baking dish (1 1/2-quart size). Bake in moderate oven (350°) for 25 to 30 minutes. Serves 6.
Fry steak. Put in casserole dish. Add onion and peppers; drizzle butter and sprinkle salt. Add soup and cover with water. Bake at 400° for 20 minutes, then at 325° for another 20 minutes.
Mix chili powder, garlic powder, cumin and salt in bowl and set aside. Chop onion and bell pepper and set aside. Cut chicken into cubes. Spray pan and add oil on medium heat. Set timer for 20 minutes. cook chicken cubes for 7 minutes or until no longer pink. Stir often. After cooking chicken for 7 min., add all spices and stir. Then add onion and pepper. Cook for remaining 13 minutes stirring constantly. Warm tortilla shells in microwave about 1 minute. Spoon mixture in shells and serve.
Put oil and bacon in a 12-inch Dutch oven. Cook until almost done. Add potatoes and onions. Sprinkle on plenty of salt and pepper. Cook 30 minutes. Check often and stir as needed. Drain off	grease. Sprinkle cheese over top during the last 5 minutes of cooking.
Mix together thoroughly the shortening, sugar and egg. Sift together flour, baking powder, salt and nutmeg. Add dry ingredients to shortening mixture alternately with 1/2 cup milk. Fill greased muffin tins 2/3 full. Bake until golden brown at 350° for 20 to 25 minutes. Immediately roll in 6 tablespoons melted butter, then in mixture of 1/2 cup sugar and 1 tablespoon cinnamon. Freezes beautifully.
Preheat oven to 350°. Saute beef and onions until meat is browned; drain. Add beans, olives, taco sauce, salt and garlic powder. Bring to a boil; remove from heat. In small pan, heat enchilada sauce; pour half the sauce into ungreased 3-quart baking dish. Dip tortillas in hot oil, one at a time, to soften. Put 1/3 cup of meat filling on each tortilla; roll to enclose. Place, seam side down, in dish with sauce. Pour remaining sauce over tortillas; cover with cheese and bake, uncovered, 20 to 25 minutes until cheese is melted. Serve with sour cream, salsa and sliced, pitted ripe olives.
Whip the potatoes until light. Add wine, salt, sugar, beaten eggs and butter. Mix well. Turn into greased baking dish. Sprinkle with nut meats. Bake at 375° for 1/2 hour.
Mix cold water, sugar and cream of tartar. Bring to boil and cook for 10 minutes. Add crackers and boil 1 1/2 minutes. Pour into pastry-lined pie pan; sprinkle with cinnamon. Dot with margarine and cover with lattice crust. Bake 25 minutes or until crust is brown at 425°.
Simmer raisins, water, sugar, starch and salt until thickened. Remove from heat, add extract. Cool well. (Can be blended in blender, so it looks like date bar filling.) Sift flour, soda and salt together. Combine with brown sugar, oats and nuts. Mix in shortening.
Brown chops in oil; place in an ungreased 9 x 12-inch pan. Combine soup, celery, onions, egg, pepper and poultry seasoning. Mix well.
Cook potatoes until tender. Cook peas according to directions. Add the sugar. Melt the butter. Add flour, salt and pepper to form a paste. Gradually stir in milk and boil for 1 minute stirring constantly. Add dill. Cook until thick. Drain peas and potatoes. Pour sauce over and stir to coat.
Dice apples, celery and nuts. Place in large bowl. Mix Miracle Whip, lemon juice, milk and sugar. Pour on fruit and toss. Serves 4 to 6.
Cream shortening and sugar. Add cocoa. Add eggs. Add flour alternately with milk which the soda has been dissolved in. Add boiling water and vanilla. Very good moist chocolate cake. Bake at 350° for 30 to 35 minutes. Makes 9 x 13-inch or 2 layers.
Drain pineapple, reserving 1/4 c. of the juice and set aside. In a large bowl sift flour, baking soda, cinnamon and salt and set aside.
Crem sugar, shortening, eggs and almond extract. Add flour and salt; mix well. Fold in coconut. Shape into 1-inch balls. Place on ungreased cookie sheet. Flatten with fork. Bake at 325° for 15 to 18 minutes, slightly golden around edges. Makes 5 dozen.
Melt Cheez Whiz or cheese chunks with 1/4 cup butter in a 1-quart casserole in microwave on Medium-high for about 4 minutes or until melted. Stir every 1 1/2 minutes. Add vegetables to casserole and mix. Melt remaining butter in bowl on High for 30 seconds. Stir in cracker crumbs. Sprinkle butter crumbs over casserole. Microwave at Medium-high, uncovered, for about 10 minutes, rotating 1/2 turn after 5 minutes. Let stand 2 to 3 minutes before serving.
Brown chicken in skillet with 2 teaspoons oil or spray pan with Pam at medium-high heat. When browned, add carrots and soup. Turn to simmer and cook 15 to 20 minutes. Add potatoes and cook until soft, about 1/2 hour. You can remove chicken and debone it at this time. Add deboned chicken to skillet 15 minutes before end of cooking time. Stir occasionally to prevent vegetables from sticking. If chicken dish becomes dry, add 1/2 cup of water. Simmer until finished.
Cook rice according to instructions. Cool. Add the dressing after all ingredients are added to container or bowl. Enjoy!
Brown sausage and drain. Brown ground beef and drain. Saute onion in 1 teaspoon butter. Combine sausage, ground beef and onion with remaining ingredients in lightly greased casserole dish. Bake, uncovered, at 350° for 30 minutes.
Combine first 9 ingredients in jar. Cover tightly. Shake until well mixed. Set aside. Tear spinach to bite size pieces and place in a large salad bowl. Just before serving, pour dressing over spinach and toss. Garnish with crumbled bacon and egg slices.
Mix dry ingredients in bowl. Boil water and oil. Pour into dry ingredients and mix quickly. Let cool. Knead. Store in Ziploc bags.
Cook bacon until done and drain on paper towel. Get a skillet and put 1/2 inch of water in it. Cook zucchini in water until it softens. Stir in mushrooms, tomato, salt, pepper and oregano. Cook until vegetables are tender, about 10 to 15 minutes. Stir and sprinkle with crumbled bacon before serving.
Line muffin cups with cupcake liners. Dissolve the gelatin in the boiling water in a mixing bowl. Stir well. Cut the cheese into small pieces and place in the dissolved gelatin. Add the vanilla and the sweetener and beat well with an electric mixer. Pour into the prepared muffin cups. Chill until firm, about 2 hours. (Add 6 sweeteners and a chocolate square for chocolate cheesecake.)
Crush Oreos and spread half in bottom of 13 x 9-inch pan. Save other half for top. With mixer, mix cream cheese, powdered sugar and Cool Whip. Set aside. In another bowl, mix milk and pudding. Combine pudding and Cool Whip mixture, spread on top of cookies and put the rest of cookies on top.
Pour beaten eggs in a hot pan sprayed with nonfat spray. Sprinkle with salt and pepper. Cook until dry around outer edge. Cover with onion, spinach and cheese. Fold omelet and cook an additional 2 minutes or until egg is done and cheese melted.
Mix all the ingredients except chips or cornflakes and place in a well-greased baking dish (2-quart). Top with chips or cornflakes. Bake in 350° oven for 30 to 40 minutes. Serves 6.
Trim top and side crusts from bread, leaving bottom crust intact. Make diagonal cuts, 1-inch thick, through the bread, but not through bottom. Combine all remaining ingredients. Spread half the butter mixture between bread slices. Use remaining mixture to frost top and sides of bread. Place bread in foil boat; cover loosely with another sheet of foil. Bake at 425° for 25 to 30 minutes. Uncover for the last 5 minutes.
Mix egg yolks, flour, sugar and milk; cook until comes to a boil and thickens. Add vanilla flavoring and pineapple. Stir until mixed. Pour in a baked pie shell and top with meringue. Brown.
Peel cucumbers and slice thin; slice onions and separate into rings. In small mixing bowl, blend mayonnaise, vinegar and sugar until smooth and creamy. Pour over cucumbers and onions. Toss. Cover bowl with Alcan plastic wrap and place in refrigerator at least 2 hours before serving.
Drain fruit and dry. Add other ingredients and bake at 325° for 1 hour.
Cook linguine according to package directions. Drain, reserving 1/2 cup pasta water; set aside. Meanwhile, heat olive oil in large skillet. Add mushrooms and garlic; cook and stir about 5 minutes or until tender and mushroom liquid is almost evaporated. Add shrimp; cover and cook about 5 minutes or until shrimp is almost cooked through. Stir in spinach and reserved 1/2 cup pasta water. Cover and cook about 1 minute or until spinach is wilted. Place pasta in serving bowl; stir in mushroom and shrimp mixture, Parmesan cheese and red pepper. Toss to combine. Season with salt, if desired.
Wash asparagus. Cut in spears; 4-inch pints or 6-inch quarts. Combine water, vinegar and salt to a boil. Blanch asparagus in boiling water for 2 minutes. Cool in ice water for 2 minutes. Pack asparagus in jars, tip ends down. Add one clove garlic, 1/4 teaspoon sugar and 1/8 teaspoon dill. Cover with boiling brine to within 1/2-inch of top of jar. Adjust lids and process in boiling water bath for 10 minutes.
Grease and flour bottom of a 10-inch tube pan. Cream the butter, shortening and sugar. Add eggs, one at a time, beating after each. Sift flour and salt into baking powder and cocoa. Add to creamed mixture alternately with milk and vanilla, beating after each addition. Pour in pan. Bake at 325° for 1 hour to 1 hour and 30 minutes. Cool in pan 5 minutes.
The night before serving, cut cake in half and pour Kahlua and freeze. Smash candy to bits and freeze. Prepare mousse according to directions on box.
Preheat oven to 350°. In large bowl, combine first 3 ingredients; blend at low speed until crumbly. Stir in nuts. Press 2 3/4 cups crumb mixture into ungreased 13 x 9-inch pan.