HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add beans to boiling water. Return to boiling. Boil 2 minutes. Remove from heat. Cover and soak for 1 hour. Return to boiling; add onion, ham and seasonings. Boil, uncovered, for 5 minutes; then cover and boil gently until beans are almost tender, about 1 hour. Add carrots and celery. Cook until tender, about 20 minutes. Remove bay leaf.
Put ingredients one after the other in a blender. Blend after each ingredient. Chill in mold until set.
Combine egg yolks, sugar and milk. Cook over medium heat until mixture coats the back of a spoon. Cool mixture. Add vanilla. Fold in egg whites, then fold in whipped cream. Garnish with nutmeg. Chill. Makes 20 cups.
Spread butter evenly over the bottom and sides of a 9-inch pie pan. Press 1 1/3 cups of coconut into butter, forming a shell.
Blend soups and cheese until smooth in a large pot over low heat. Add spinach and broccoli; simmer.
Combine all ingredients and fill buns. Wrap each in foil. Bake at 400° for 10 minutes. Makes 12 sandwiches.
Mix all ingredients (except crackers) and heat. Pour over crackers in a flat pan. Bake 30 to 40 minutes at 225°. Stir occasionally. Cool and store airtight.
In bowl, combine eggs and milk; stir in bread crumbs, onion salt and pepper. Add ground beef; mix well. Shape into 3/4-inch meatballs. Cook meatballs in hot cooking oil about 10 minutes or until done, turning frequently. Drain off fat. Drain pineapple, reserve juice. Add water to reserved juice to make 3/4 cup liquid.
Cook chicken. Debone and cut in pieces. Layer chicken and broccoli in a 9 x 13-inch dish. Mix soup, sour cream, mayonnaise and curry. Place on top of chicken mixture. Cover with 2 packages of almonds. Bake at 350° for 45 minutes.
Mix mustard and brown sugar. Add water, vinegar and tomato sauce. Pour over smokies in covered casserole and bake 1 hour at 375°.
Combine butter, sugar and syrup in medium pan. Bring to a boil for 1 minute, stirring constantly. Do not overcook. Remove from heat and add cereal; press into buttered 8 x 8 x 2-inch pan and let set for 30 minutes. Makes 18 bars. Optional: Raisins, coconuts, dried fruits or other favorites may be added.
Onion Dip: Put into a mixing bowl 1/2 pint of sour cream; add 1 package onion soup mix.
Mix first five ingredients well. Mix last three ingredients thoroughly and pour over the first mix. Toss lightly. Chill thoroughly. Yields 6 big servings.
Drain olive pieces. Place cottage cheese, olives and horseradish in blender. Blend until creamy. Add horseradish to desired taste. Chill. Serve with crackers or chips.
Mix all ingredients except 1/2 cup pecans. Roll in ball. Top with 1/2 cup pecans. Refrigerate 24 hours before serving.
Brush pie shell with a small amount of egg. Bake at 450° for 5 minutes. Brown ground beef, sausage and onion in skillet. Drain well. Spoon into pie shell.
Mix all ingredients together. Sprinkle paprika and little chili powder on wax paper. Roll until rolls are covered. Wrap in foil; store in refrigerator until firm. Slice. Makes 2 rolls.
Crush graham crackers; combine with margarine and sugar. Line baking dish. Bake at 250° for 5 minutes. Mix together Cool Whip, cream cheese and powdered sugar. Place on top of graham cracker crust. Top with cherries and refrigerate.
In a medium size bowl, beat the 3 eggs until mixed. Add dry cake mix and apple pie filling, breaking apple slices into 3 pieces. Spray inside of microwave Bundt pan with vegetable spray. Pour batter in pan. Bake in microwave for 15 minutes on High, turning 1/4 turn every 5 minutes. Let cool about 15 minutes. Turn out onto cake plate. Spread frosting while cake is slightly warm. Serve.
Cook rice according to directions. While rice is cooking, brown the sausage, green pepper and onion (drain off any fat), then add the tomato sauce, then the spices. Stir cooked rice and sausage together and pour into casserole. Bake at 350° for 45 minutes.
Melt butter in an iron skillet. Place 1 layer of cabbage, 1 layer of potatoes, sliced, 1 layer of onions, diced, and 1 layer of yellow squash. Cook covered on top of stove on slow. Check with fork every 10 minutes to test how it is cooking. Cook for 30 minutes. When done, top with Velveeta cheese and let simmer until melted.
Skin chicken; wash and dry it. Line a pan with aluminum foil. Place chicken on foil. Glaze chicken with mixture of all ingredients. Bake at 350° for about 1 1/2 hours. Turn chicken over after 45 minutes and glaze other side. Pour remaining glaze over chicken.
Crush graham crackers; mix with oleo. Add 2 tablespoons water. Press in 13 x 9-inch pan. Bake at 350° for 10 minutes. Cool.
Put tomatoes in a large bowl and break them up with a fork or your hands, removing any tough parts. Add peppers, V-8 juice, water, onions, celery, oil, garlic, vinegar and cilantro. Stir well and add salt and pepper to taste. Chill before serving. Serves 4 to 5.
In skillet over medium heat in hot oil, cook chops with onion for 10 minutes on each side. Spoon off fat. Stir soup and milk together in small bowl. Pour over chops and cook 10 minutes or until chops are tender.
Melt margarine in large skillet. Add bell pepper and onion. Saute until tender. Add shrimp, soup and dash of Tabasco sauce. Season to taste with Worcestershire sauce, salt and pepper. Cook on low heat for 30 minutes. Serve over rice.
Cream together cream cheese and margarine; blend in flour and roll out. Cut with fluted cutter (3-inch size). Place in mini tart pans and add filling. Following are various ways they can be filled.
Combine all together; let set in refrigerator. Serve with crackers or chips. Keeps well.
Combine water, dates, prunes and raisins. Boil 10 minutes or until water is absorbed. Add margarine and cool. Mix eggs and vanilla; add to fruit mixture. Add flour, soda, sugar and spices. Mix well. Spread in greased pan; sprinkle with nuts. Bake at 350° for 35 minutes or until done.
Mix blueberries and 2 to 3 tablespoons of sugar in small bowl. Set aside. Sift together flour, baking powder, salt and 2 tablespoons sugar. Beat 1 egg with 1 cup of milk and 6 tablespoons of melted butter. Add milk mix to dry mix. Blend. Fold in blueberries. Bake at 425° for 25 minutes.
Dissolve yeast in warm water. Add all ingredients and mix thoroughly with hands. Refrigerate overnight.
In this recipe, ingredients are layered in circles on a large round platter. Form bottom circle of the mashed avocados, dashed with salt and lemon juice.
Season beef and pork to taste; let stand 1 hour. Heat oil in pot; add meats. Brown and cook, adding hot water, for 1/2 hour. Add other ingredients and cook for another 1/2 hour. Add Dumplings. Simmer for 10 to 15 minutes. Serve hot with vegetables or white rice. Serves 8.
In 11 x 7-inch greased baking dish, alternate bread cubes with layers of cheese cubes. Pour liquid mixture over this and chill at least 6 hours or overnight. Bake at 325° for 45 minutes (uncovered).
Melt stick of butter in baking dish. Mix flour, milk and sugar; pour in pan. Place peaches in dish. Add 1/2 cup water and 1/2 cup sugar to peach juice; pour over peaches. Bake at 350° for 45 minutes to 1 hour.
Combine beef, 1 can tomato sauce, egg, bread crumbs, onion and seasonings. Mix and divide mixture into half. Lightly pack half into a loaf pan. Arrange slices of cheese on mixture and cover with remaining meat. Put rest of cheese on top. Bake at 350° for 40 minutes. Pour other can of tomato sauce on top and bake another 30 minutes.
Mix ingredients and pour in Pyrex dish. Freeze. Take out a few minutes before serving.
Soak apricots in juice overnight. Bring to a boil and simmer in juice until soft, or just tender. Whiz all ingredients in blender. Store in refrigerator.
Cream shortening and sugar. Add eggs and vanilla. Sift flour; add alternately with buttermilk. Dissolve chocolate and soda in warm water. Add to mixture. Grease three 8-inch layer cake pans and sprinkle with flour.	Bake at 350° for 25 minutes.
Mix first 5 ingredients beforehand and chill. You can make an ice ring of these ingredients if you like, adding colorful pieces of fruit (i.e. cherries, strawberries, peach slices). Add Sprite at time of serving.
Melt margarine in a deep casserole dish. Beat together 1 cup sugar, flour and milk. Pour mixture over melted margarine; do not stir. Empty cherries over flour mixture. Sprinkle with 1/2 cup sugar. Bake at 350° for 30 minutes. Very good served with Cool Whip!
Cook spaghetti according to package directions; drain. Meanwhile, cut steak lengthwise in half; thin cut crosswise into thin slices. Cut green onion into 2-inch pieces. Stir together beef broth, soy sauce, sesame oil and cornstarch; set aside.
Combine all ingredients and mix well. Put into unbaked pastry shell and bake at 450° for 10 minutes, then reduce temperature and bake at 350° for 30 to 45 minutes.
Stir together milk, sugar, salt, yeast mixture, eggs, butter and 2 1/2 cups flour. Beat until smooth. Mix in enough flour to make dough smooth and easy to handle. Knead about 5 minutes. Place in greased bowl; place greased side dough up. Cover and raise until double. Punch down, roll out and cover with butter, sugar and cinnamon. Roll up and let raise again. Bake at 375° for 25 to 30 minutes.
Place the party rye out onto cookie sheet. Brush each little bread with the melted butter. Open artichoke can, drain and cut each artichoke into sixths.
Brown beef and pour in bottom of casserole dish. Drain green beans and pour over beef. Pour mushroom soup over beans. Cover with Tater Tots. Heat in 400° oven approximately 30 minutes or until Tater Tots are brown.
Combine butter and mint. Mix well. Spread mint butter on bread. Lay cucumber on 4 of the slices and top with remaining bread. Cut them in half diagonally. Place sandwiches on serving plate. Add burnet sprigs and olives. Serves 8.
Cook onion, celery and potatoes in chicken stock until tender. Make roux with butter and flour. Add the milk to the vegetables and then the roux! Keep warm on low heat or in crock-pot.
Place cabbage in greased baking dish. Brown meat and onion and drain. Stir in rice and pour over cabbage. Pour soup over all. Bake at 350° for 1 hour.
Brown beef in oil. Add onion; cook until onion is transparent. Add tomato sauce, water, noodles, salt, pepper, chili powder and Worcestershire sauce; boil 2 minutes. Add olives and corn. Turn into baking dish; top with cheese. Bake in moderate oven at 350° for 45 minutes. Makes 6 servings.
Brown chicken; set aside. Combine remaining ingredients. In the chicken pan, scrape bottom of pan for chicken flavor. Heat to boiling. Turn into a 2-quart baking dish (casserole) lined with foil. Add the chicken. Close the foil on top and seal it. Bake it about 1 hour. Open the foil the last 10 minutes.
Combine first 3 ingredients and sprinkle over steak. Coat a large nonstick skillet with Pam. Place over medium-high heat until hot. Add steak and cook until browned on all sides, stirring frequently. Transfer to 4-quart casserole. Set aside.
Melt morsels over low heat. Add noodles and stir until coated. Add nuts.	Drop from spoonfuls onto waxed paper. Let cool and harden. Makes 3 dozen.
Spread dressing on bread, top with cheese, 1 Tablespoon sauerkraut and corned beef. Spread butter on outside of each slice of bread. Grill on both sides until brown.
Beat egg with whisk. Add milk and beat. Add dry ingredients, stirring well. Heat margarine in iron skillet. Sprinkle small amount of meal in hot iron skillet, then add cornbread mixture. Bake at 475° until brown.
Preheat the grill. Prepare the rice using package directions. Cool to room temperature. Combine the lemon juice, olive oil and garlic in a small mixing bowl and mix well. Season with salt and pepper. Reserve 1/4 c. of the olive oil mixture. Sprinkle the steaks with salt and pepper. Grill over medium-hot coals for 10 minutes for medium-rare, turning and basting once with the reserved olive oil mixture. Remove to a platter. Combine the remaining olive mixture, rice and artichokes in a large mixing bowl and toss lightly. Arrange the greens on 4 dinner plates. Top the greens with a mound of the rice mixture. Cut the steak into thin strips. Fan the steak strips on top of the rice mixture. Serve immediately.
Cook ground beef, onions and green peppers until meat is brown. Stir in rice and cook 2 minutes longer. Add broth enough to tomato juice to make 2 cups. Stir broth mixture, tomatoes, seasonings and beans into meat. Heat to boiling. Stir well; cover and bake at 350° for 30 minutes or until rice is tender. Serves 6.
Yield: 2 (8-inch) cakes, Prep Time: 30 Minutes, Cook Time: 45 Minutes.
Preheat oven to 350°. Combine flour, egg white and skim milk to make a batter. Dip chicken breasts into batter, then coat with corn flake crumbs. Bake for 1 hour in uncovered baking dish coated with vegetable oil cooking spray. Makes 4 servings.
In heavy saucepan over medium-low heat, melt chocolate with sweetened milk. Remove from heat. Stir in extract. Pour into large bowl. Cool, chill. Thoroughly beat until smooth; fold in whipped cream. Pour into shell. Chill 4 hours or until set. Serve with pie filling.
Saute pepper and onion in margarine until tender. Add mushrooms, ham and sour cream; heat until bubbly hot.
Thoroughly combine pumpkin and sugar, then add spices and mix well. Stir in eggs well and then add evaporated milk and regular milk. Mix well until smooth; pour into 9-inch pie shell. Bake at 450° for 10 minutes, then reduce heat to 325° and bake for 45 minutes or until the tip of a knife inserted in the middle of the pie comes out clean.
Combine first 4 ingredients; fold in egg whites. Add sweet milk until 2/3 full, then add vanilla. Stir and freeze (alternate ice and ice cream salt in freezer).
Mix all ingredients; fill a 9-inch pie shell. Bake at 400° for 15 minutes; reduce heat to 350°. Bake about 30 minutes longer. Filling will appear softer in center.
Mix all ingredients together and pour over meat and marinate 6 hours or more. Dry on racks in dehydrator or oven at 130° for about 5 hours. Check after 2 hours. Store in sealed container.
Mix fruit juice and cornstarch; cook until thick. Place along with peaches, butter and lemon juice in casserole. In another bowl, sift flour, sugar, baking powder and salt; cut in butter. Add milk and egg; mix well. Spoon ingredients on top of fruit mixture, making a layer over all. Sprinkle with sugar and bake at 400° for 25 or 35 minutes.
Combine sugar, flour, cinnamon and salt in a small bowl. Peel peaches and slice. Sprinkle with lemon juice and almond extract; toss to coat. Add sugar mixture; mix gently. Put into 2 crust pie shell. Brush top pastry with milk and sprinkle with sugar. Bake in a hot oven (425°) for 15 minutes. Lower heat to moderate oven (350°); bake 35 minutes longer or until pastry is golden brown and juices are bubbly. Cool.
Let jello set until thick enough to whip. Whip until fluffy, then add all the other ingredients. Fold in whipped cream last. Set in fridge until set.
Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Stir in beef, mixing well. On waxed paper, pat meat into a 12 x 10-inch rectangle. Arrange ham slices on top of meat, leaving small margin around edges. Sprinkle shredded cheese; roll and seal. (It should look like a jelly roll, only seal the ends.) Place open side down in a 13 x 9 x 2-inch baking pan. Bake at 350° for at least 1 hour. Place slices of Mozzarella cheese on top for last 15 minutes.
Pour milk over shortening, sugar and salt. Cool; add yeast which has been softened in lukewarm water.	Add egg; mix well. Add flour; beat well. Let rise 2 hours or double in size, covered and away	from draft. Work dough down. Put dough on floured board or table top. Knead until smooth and elastic. Roll in rectangular strip.	This should be about 1/4 inch thickness.	Spread with 3/4 cup melted oleo. Sprinkle 3/4 cup sugar over dough. Sprinkle with cinnamon.	Roll. Cut in about 1 1/2 inch rolls. Place in greased muffin tins. Let rise until double in size. Bake 20 to 25 minutes at 350°.
Saute bacon and onions in large frypan. Add garlic powder, mustard, vinegar, brown sugar and salt. Bring to a boil. Combine with beans in large roaster or Dutch oven. Add barbecue sauce and mix well. Bake, uncovered, in 350° oven until bubbly and hot (1 to 1 1/2 hours). Let stand 15 to 20 minutes before serving. Makes 20 to 25 servings.
Heat an 8 or 10-inch cast-iron skillet in a 425° oven. Stir together milk, eggs, salt, sugar and flour. Melt margarine in hot skillet. Pour	mixture in and bake 15 minutes at 425°. To serve, sprinkle powdered	sugar on top, then lemon juice.
Cook celery, onion and spuds well done in just enough water to keep from sticking. Add clam juice and simmer 5 minutes. Fry bacon until well done, but add pepper before bacon is done so flavor will blend. Add clams and simmer about 10 minutes. Add enough flour to thicken and simmer 10 minutes. Put all together. Add milk and let come to a slow boil. Season to taste. Stir vegetables frequently to avoid sticking. Serves 6.
Mix potatoes and eggs. Stir in remaining ingredients. Drop large spoonfuls into well-greased skillet. Brown both sides. Serve with applesauce or sour cream.
Mix flour, 1 1/2 cups of sugar, milk, butter, baking powder and 1/2 teaspoon of salt. Mix well. Put fruit in a 13 x 9-inch greased baking dish. Spoon mixture over fruit. Mix 1 cup of sugar, cornstarch, cinnamon and 1/2 teaspoon of salt. Sprinkle this over batter. Pour boiling water over all. Bake at 350° for 1 hour.
Heat juice. Pour cold water in bowl. Sprinkle gelatine over water. Add to hot juice. Stir until dissolved. Add sugar, salt, lemon juice and apricots, which have been put through a sieve. Cool.
Heat milk, chips and sugar to boiling over medium heat, stirring constantly. Remove from heat; stir in butter and vanilla. Store in refrigerator up to 4 weeks, tightly covered.
Put frozen vegetables in bowl. Add cream of celery soup and 1 soup can of milk; mix well. Pour into greased baking dish. Put Stove Top in a bowl; add melted butter. Mix well. Slice Velveeta cheese; put on top of vegetables. Spread Stove Top mixture over Velveeta cheese; bake for 1/2 hour at 350°.
Brown ground beef in shortening in heavy skillet. Add onion, tomatoes, ketchup, steak sauce, green pepper and parsley. Simmer 30 minutes. Cook macaroni according to package directions. Combine macaroni and ground beef mixture in a 2-quart baking dish. Season to taste. Gently spoon mushroom soup into mixture. Mix lightly, lifting from bottom. Sprinkle cheese over the top. Bake at 350° for 30 minutes or until top is bubbly and browned. Yields 6 servings.
Put drained pineapple in a 9 x 12-inch casserole dish. Mix sugar and flour and layer over pineapple. Then layer grated cheese. Cover with crumbled Ritz crackers. Bake at 350° for approximately 30 minutes.
Wash chicken pieces; salt and pepper well. Place in casserole dish. Pour catsup over chicken. Arrange apricots over chicken and pour the juice over all. Cover and bake at 350° for 45 minutes.
Boil raisins in 2 cups water for 10 minutes. Save 1 cup of juice for cake. Cream shortening, sugar and eggs together. Add the rest of ingredients including reserved juice. Bake in greased tube pan for 1 hour at 350°.
Place ground beef and water in pot and boil for approximately 1 1/2 hours at medium heat. Add salt, pepper and chili powder and cook at low temperature 1 hour. Drain liquid off 1 can of beans and add to chili. You do not have to cook any further. Beans are not needed, but may be used, if desired. Will serve 12 people.
Combine dry ingredients in a large bowl. Add eggs and oil. Stir until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Grease and flour three 9-inch pans. Bake at 350° for 25 to 30 minutes.
Using wooden spoon or whisk, mix sugars with butter. Mix in beaten eggs. Add remaining ingredients. Pour into unbaked 9-inch pie crust (deep-dish). Bake at 350° for 1 hour. Test with knife.
Combine first 3 ingredients in a mixing bowl. Beat at medium speed with an electric mixer until foamy (2 minutes). Add buttermilk, mixing well. Set aside.
Mix together; seal in jar. Mix well each time you use. Add 2 teaspoons to each cup of hot water to make tea.
Dip chicken in flour; place skin side down in melted butter in a 9 x 13-inch baking dish. Bake, uncovered, in a 425° oven for 30 minutes. Turn chicken; bake 15 to 20 minutes longer or until tender. Add onions and mushrooms to chicken. Mix other ingredients and pour over chicken. Sprinkle with paprika, if desired. Cover with foil and bake 15 to 20 minutes at 325°. Serve with potatoes or rice. Note: Skinning and de-boning the chicken makes this dish fancier.
Mix sugar, flour, salt and cocoa in a bowl and set aside. Put 5 cups of milk to heat in a large saucepan. Beat egg yolks and add just a little milk to them and set aside. Pour the remaining milk into the flour mixture and mix well. When the milk is almost ready to boil, stir in the chocolate mixture, stirring constantly until it comes to a boil and is thick. Set off burner and stir in the egg yolks. Add vanilla. Pour into pie shells. This will fill 2 big and 1 small pie pans. Top with meringue or whipped cream.
Cook potatoes in skins; cool, peel and shred coarsely. In saucepan, over low heat, combine cheese and 1/4 cup of butter. Stir until almost melted. Remove from heat and blend in sour cream, onions and seasonings. Fold in potatoes. Put in 2-quart greased casserole. Dot with remaining butter and paprika. Bake at 350° for 30 minutes. Serves 8.
Blend butter and sugar together with mixer. Add remaining ingredients. Drop on cookie sheet, making a small indentation on top of each cookie. Put a small amount of jelly in each indentation. Bake at 350° for 15 minutes or until light brown.
Blend oil and flour. Add milk and egg. Beat with beater until smooth. Batter will be thin. Dry food thoroughly, then coat with unseasoned flour. Dip into batter, letting excess drop off. Fry in oil 375° until golden brown.
In large container combine gelatin with boiling water, stirring until gelatin is dissolved. Fold in all at once strawberries with juice, drained pineapple and nuts. Turn half of mixture into a 12 x 8 x 2-inch dish as first layer. Refrigerate until firm, about 1 1/2 hours. Evenly spread with sour cream. Gently spoon rest of strawberry mixture. Refrigerate until firm.
Mix all ingredients well, reserving some juice from tomatoes to pour over loaf. Form 2 loaves; place in baking dish or iron skillet. Pour remaining tomato juice over loaves. Cook in oven at 400° until onion and pepper is done and loaves are brown on top.
Put the shortening and water together; bring to a boil, then add flour. Put in the pie plate or pan and pat out. Bake at 425° until brown.
Dissolve yeast in lukewarm water. In large bowl, mix together potatoes, Crisco, sugar, salt and milk. Cool. To this mixture add yeast, beaten eggs and enough flour to make a medium dough. Knead slightly until smooth. Put in greased bowl and cover. Let rise. (If made about 9 a.m. the rolls can be made out at 4 p.m. for a 6 p.m. dinner.) These can be made a day or two ahead of time and refrigerated or may even be frozen for about a week.
Make sure Cool Whip, cream cheese and butter are soft. Crush Oreos into small crumbs. Save 2 tablespoons for top. Mix crumbs with butter. Press into a 9 x 13-inch pan to form the crust. Mix cream cheese and powdered sugar. Add 2 cups Cool Whip. Spread over crust and refrigerate 20 minutes. Mix pudding as directed for pie. Spread over cheese mixture. Refrigerate for 20 minutes. Spread remaining Cool Whip over pudding. Sprinkle the 2 tablespoons of crumbs over the top. Refrigerate 6 hours! Great!
Pressure cook and bone meat. Cook onions and potatoes until tender. Grind all together. Heat, stirring constantly. Do not boil. This makes a big pot. (You can freeze it.)