HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and rinse beans. Marinate in French dressing 1 to 2 hours or longer. Place lettuce, tomatoes and onion in a large salad bowl. Pour beans and dressing over vegetables. Spread evenly. Sprinkle with cheese and top with Fritos.
In a medium saucepan over medium heat, combine all ingredients, except vanilla. Bring to a boil and stir occasionally. Boil 3 to 4 minutes. Remove from heat. Stir in vanilla. Cool slightly to thicken.
Heat cider, sugar and fruit juices (undiluted) in kettle. Tie cloves and allspice in a small cheesecloth bag. Add to cider with nutmeg. Cover and simmer for 20 minutes. Remove spice bag. Serve hot in mugs with a cinnamon stick in each mug.
Cook sugar and milk to soft ball stage. Stir in Marshmallow Creme, peanut butter and vanilla. Pour into buttered pan; cool. Cut in squares. Very good.
Put sausage in covered pan for 1 hour at 350°. Drain grease off sausage. Put peppers over sausage; add stewed tomatoes and sauce. Bake for 1 hour. Serve on hard rolls.
Beat egg whites until foamy. Add cream of tartar and beat until stiff. Gradually add sugar, crackers and nuts. Cook 30 minutes at 325° in glass pan. Cool. Add a layer of strawberries. Top with Dream Whip and coconut.
Cook chicken with water to cover. Add salt and pepper. Remove chicken from broth when done. Let cool and debone. Mix flour, salt and ice water into ball; divide into 2 balls. Roll very thin and cut into 1-inch strips. Pinch off 1-inch pieces. Drop into rolling broth. Stir only with fork. Cut heat down to simmer. Cover and cook on very low heat for 30 to 45 minutes. Use desired amount of chicken. Remaining chicken is great for chicken salad.
Skin and bone chicken, then cut into small chunks. Mince ginger root and green onion, then combine with cornstarch, sherry and water. Add to chicken and toss to coat. Let stand 15 minutes, turning occasionally. Meanwhile, slice vegetables. Heat oil. Add chicken and stir-fry until begins to brown (2 to 3 minutes). Remove from pan. Add vegetables and stir-fry to coat with oil (1 to 2 minutes). Sprinkle with soy sauce and sugar. Stir in chicken broth and heat quickly, then simmer, covered, until vegetables are nearly done. Return chicken; stir to reheat and blend flavors (about 1/2 minute). Serve at once. Makes about 4 servings.
The night before, drain pineapple and save juice. Combine pineapple and marshmallows and refrigerate overnight.
Mix margarine and crushed corn flakes. Place half of mixture in greased casserole. Spread cabbage and onion over mixture. Mix soup, mayonnaise, salt, pepper and milk. Pour over cabbage. Spread grated cheese over soup mixture. Spread remaining crumbs. Bake, uncovered, 45 minutes at 350°.
Cook beef and onions until juices evaporate. Add tomatoes and next 8 ingredients. Heat until boiling, reduce heat to low, cover and simmer 30 minutes, stirring mixture occasionally. Spoon off any fat on top of sauce. (Cook noodles.)
Rub ribs on both sides with salt, pepper, ginger and rosemary. Brush sparingly with soy sauce. Place ribs, fatty side up, on an ovenproof plate or pan. Grill in oven at 350° for 1 to 1 1/4 hours, depending on thickness of ribs. Check for doneness by piercing with a fork. Remove ribs from oven. Wrap in foil. Keep warm. Add hot water to pan. Scrape up brownings. Strain juices into a saucepan. Heat. Season to taste with salt and pepper. Cut ribs into even pieces. Serve with pan juices.
Mix cake mix, applesauce and eggs as usual; mix cinnamon and sugar together. Grease tube pan and dust with cinnamon and sugar mixture. Put cake mixture, then cinnamon and sugar, (I put raisins) and nuts; also cake mixture, cinnamon and sugar, nuts (almonds or walnuts) and cake mixture. Sprinkle top with cinnamon and sugar. Bake at 350° for about 45 minutes. Put glaze on top if you want. Cool about 5 minutes. Cut around sides and turn out top side up.
Slice potato halves thinly and arrange with onion in bottom of ungreased baking dish. Mix butter, red pepper flakes, salt and pepper. Drizzle over potatoes and onions. Cover and bake at 400° for 25 minutes. Uncover and bake 15 minutes longer.
Butter 9 x 13-inch pan. Line with whole grahams. In large bowl, combine pudding with 3 cups milk. Beat 2 minutes on medium speed. Gently fold in Cool Whip. Pour half over grahams. Top with whole grahams, another layer. Spread with remaining pudding. Add another whole layer of grahams. In medium bowl, combine melted chocolate with butter, corn syrup, vanilla and 3 tablespoons of milk. Stir in confectioners sugar. Beat until smooth. Spread over crackers. Cover with plastic. Refrigerate for 24 hours.
Beat eggs; add sugar. Add flour and remaining ingredients (except xxx sugar). Spread thinly on greased cookie sheet. Bake at 350° for 18 minutes. Sprinkle with powdered sugar while hot. When cooled, cut in squares. These easy to make bars are light and delicious.
Heat small amount of oil in frypan. Place 1 tortilla; fry until slightly cooked and flip and cook other side. Remove from oil and place on paper towel. Brush with butter and sprinkle with sugar and cinnamon. Cook the rest.
Batter chicken breasts and place in a baking dish. Combine soups and wine and pour over chicken. Sprinkle with Parmesan cheese and bake for 1 hour at 350°.
Cook cauliflower in salt water until tender; drain. Stir the remaining ingredients together and pour mixture over the cooked cauliflower. Simmer; salt and pepper to taste. Pour into cups and add a hunk of butter.
Boil ingredients together. Serve with boiled somen noodles and garnish with kamaboko, green onions and sliced, fried eggs.
Cut off and discard chicken wing tips. Arrange chicken and lemon alternately in rectangular 12 x 7 1/2 x 2-inch dish. Cover tightly and microwave on High 12 to 15 minutes, rotating dish 1/2 turn after 6 minutes, until juices run clear; drain. Keep warm. Pour favorite barbecue sauce over chicken. Microwave uncovered 3 to 4 minutes or until sauce is hot. May double for large crowd.
Mix all ingredients. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Remove to rack to cool. I divide the batter and put pecans and pecan flavoring, coconut and coconut flavoring, orange or lemon flavoring, chocolate chips, peanut butter and butterscotch chips. I use a teaspoonful of dough and flatten with a fork. These are so easy to make.
Brown sausage in skillet, stirring until crumbly; drain. Layer sausage, bread and cheese in 9 x 13-inch baking dish. Combine milk, eggs and mustard in bowl; mix well. Spread over cheese. Blend soup and wine in small bowl. Spread over top of casserole. Bake at 350° for 1 1/4 hours.
Heat milk in	top of double boiler. Add the cut up chicken and allow to heat through. Brown the mushrooms in frying pan using 1 teaspoon butter. Pour this into the milk and chicken and allow to simmer until the flavor of the mushrooms goes through the milk.	Serve on a piece of toast, garnish with few strips of pimento and a sprinkle of nutmeg. Exchanges:	3 meat, 1 milk, 1 vegetable, 1 fat, 1 bread.
In a large saucepan, saute onion in butter until soft. Add flour and cook for 2 minutes, stirring constantly; remove from heat. Add chicken stock, celery soup, milk, parsley, curry powder and allspice. In blender or food processor, chop artichoke hearts; add half to soup and cook for 5 minutes on medium heat. Puree soup mixture in blender or processor 1/2 at a time. Return to saucepan and add half and half or cream; add salt, pepper and hot pepper sauce to taste and remaining chopped artichokes. Cook for 5 minutes, stirring constantly. Refrigerate and serve cold. Makes 8 cups.
Dissolve bouillon in water. Add Jell-O and vinegar, stirring well. (I use a wire whisk.) Add remaining ingredients and chill until set.
Combine first 6 ingredients in a large mixing bowl. Blend to moisten; then beat 2 minutes at medium speed, scraping bowl occasionally. Pour about 3/4 of batter into well-greased and floured Bundt pan or 10-inch tube pan. Add 3/4 cup chocolate syrup to remaining batter. Mix well. Pour over batter in pan. Bake at 350° about 1 hour, or until done. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool on a wire rack. Sprinkle with confectioners sugar.
Drain beets and save juice. Combine beet juice and water to make 1 cup liquid. In a 1-quart glass bowl, combine sugar, cornstarch, vinegar, salt and pepper. Stir in beet liquid. Cook for 3 minutes in microwave. Add beets; stir and cook an additional 5 minutes.
Sift flour, baking powder, soda and salt together. Add nuts and mix well. Melt shortening in saucepan; remove from heat. Add egg and vanilla and blend, then add flour mixture, a small amount at a time, mixing well after each addition. Turn into greased 9 x 9 x 2-inch pan. Sprinkle chips over top. Bake in moderate oven (350°) 20 to 25 minutes. Do not overbake. Cool in pans, then cut into bars. Makes about 2 dozen bars.
In a heavy 2 1/2-quart saucepan, combine sugar, butter and evaporated milk. Bring to full rolling boil, stirring constantly . Continue boiling over medium heat for 5 minutes, stirring constantly to prevent scorching. Remove from heat. Add peanut butter, stirring until melted. Add Marshmallow Creme and vanilla and beat until well blended. Pour into 13 x 9-inch well-greased pan; cool.
Mix and chill overnight in refrigerator. Roll 1/4-inch thick and cut in shapes. Bake at 350° for 10 to 12 minutes. Yields 7 dozen.
Cook chicken and broccoli. Lay broccoli in large casserole dish, sprayed with Pam. Mix other ingredients and pour over the broccoli. Bake 350° for 30 minutes. Top with grated cheese and brown.
Place chicken in large casserole dish. Mix soups and broth; bring to a boil. Pour over chicken (can add 1 can of peas and carrots).
Place chicken breasts in baking dish skin side down. Mix onion, cream of mushroom soup, mushrooms, sour cream and sherry and pour over chicken. Bake at 350° for 1 1/2 to 2 hours. Sprinkle with paprika.
Saute beef, squash, onions and seasonings in skillet until meat is no longer pink and vegetables are tender. Stir frequently. Add chilies, rice, sour cream and 1 cup cheese. Pour into 2-pint casserole dish. Arrange tomato slices on top. Salt and pepper. Top with remaining cheese. Bake at 350° for 20 to 25 minutes.
In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling. Cover and cook over low heat 20 minutes or until vegetables are tender, stirring often. Stir in cheese and heat thoroughly. If desired, substitute a 16 ounce bag of frozen vegetables. Makes 6 servings.
Combine cornstarch, sugar, vinegar and salt. Mix well and slowly stir in beet juice; blend to a smooth mixture. Cook, stirring constantly, over medium heat until sauce is clear and thickened. Add butter and beets, stirring well to coat beets. Keep warm for 10 to 15 minutes before serving. Makes 6 servings.
Cream shortening and sugar. Add eggs, one at a time, beating well after each. Sift dry ingredients together and add alternately with buttermilk. Add vanilla. Add boiling water last, beating as you pour it in. Put in oven at once. (This is a thin batter.) Bake at 350° until cake pulls from sides of pan. Makes 4 layers or a large sheet cake.
Bake in a 13 x 9-inch pan for 15 minutes at 350°. Cool.
Add all ingredients and cook until it thickens. Before sealing, add 2 teaspoons turmeric to cooked relish.
Cream butter with sugar until fluffy. Add eggs, 1 at a time, beating after each addition. Sift flour, baking powder, soda, salt and ginger together. Add 1/3 of dry ingredients to egg mixture; stir in apples, cheese and pecans. Add remaining dry ingredients and mix thoroughly. Pour batter into well-buttered 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes; remove and cool on wire rack. Serve warm or cold.
Mix together flour, cornstarch, baking powder, baking soda and cold water. Dip chicken in batter. Deep Fry 350° until golden brown.
Heat oven to 375°. Combine bread, celery, 1/2 cup walnuts, onion, salt, poultry seasoning, pepper and turkey. Add 1/2 cup melted butter and enough broth to moisten. Shape into 1-inch balls. Place in greased shallow pan. Bake 30 minutes or until crisp. About 10 minutes before serving, put walnuts (3 tablespoons) in small shallow pan. Dot with 1 teaspoon butter and toast in oven with turkey balls, stirring once. Serve balls with gravy; garnish with walnuts.
Brown onions and garlic in butter; remove from skillet. Add chicken and brown. Put chicken in covered dish. Return onions and garlic to skillet. Add paste and broth; bring to boil and pour over chicken. Bake at 350° for 1 1/2 hours. Serve over rice. Serves 4 to 6.
Day ahead, rinse garbanzo beans in running cold water and discard any stones or shriveled beans. In 3-quart saucepan over medium-high heat, heat garbanzo beans, salt and 3 cups water to boiling. Boil 2 minutes. Remove from heat; cover and let stand 1 hour. Drain garbanzo beans, reserving 1/2 cup of liquid.
Cook potatoes; mash. (Add milk, salt, pepper and oleo.) Take 2 sticks oleo and chopped onion and simmer until tender. Add 1/3 cup onion/butter mixture to mashed potatoes. Add Cheddar cheese. Stir until cheese melts. Cook noodles.
Mix brown sugar and white sugar thoroughly. Add syrup, milk, butter and salt. Cook until it forms a soft ball in cold water. Remove from heat. Add vanilla and cool to room temperature. Beat until mixture begins to lose its gloss. Add nuts and pour into buttered pans.
Dissolve sugar in hot water. Add juices. Stir in cold water to make 1 gallon. Add several slices lemon to float on top.
Saute mushrooms in margarine. Blend in flour. Stir in cream. Add salt and cayenne; cook, stirring, until mixture is very thick. Stir in cheese until it melts. Turn onto pie plate, cover and chill 1 hour. Cut into 6 pieces. Pound out chicken breasts (boned side up between plastic wrap) from center with wood mallet to form cutlets 1/4 inch thick. Sprinkle meat with salt. Place piece of cheese on top. Tucking in sides of meat, roll as jelly roll. Press to seal well. Dust with flour. Dip in eggs, then in bread crumbs. Cover and chill 1 hour. Fry rolls in hot oil for 5 minutes. Drain on paper towel. Bake in shallow dish at 325° for 30 to 45 minutes.
Sift flour with soda. Measure 4 cups All-Bran into 6-quart bowl. Mix in boiling water, then add eggs, oil, sugar and part of flour. Beat until smooth. Continue adding buttermilk and rest of flour; beat. Add 2 cups All-Bran and raisins. Once all ingredients are mixed in, do not stir again. Grease muffin tins and fill 2/3 full. Bake at 375° for 15 to 20 minutes, or until toothpick comes out dry. Let stand 3 to 4 minutes before removing from pan.
Cream butter and sugar; add eggs and mix. Slowly add flour and nutmeg. Make into small balls. Roll gently in hands. Space apart on cookie sheet. Bake at 350° for 10 minutes.
Mix all ingredients together except triangle thins. Line casserole with the thins. Add salad mixture. Top with remaining thins and cover with grated cheese. Bake at 425° for 25 minutes.
Heat soup. Soften gelatin in the 1/2 cup cold water and pour in the heated soup. When cool, add all other ingredients. Pour into dish and refrigerate until set.
Stir it up or shake it. Drink a glass of wine while you're doing this and the whole meal improves.
Steam cabbage until leaves are flexible. Cook rice. Mix rice and raw ground beef together. Add diced onions. Take leaves from cabbage head and roll the mixture into the leaves. Roll on the vein of leaf; tuck the flexible ends in. Put in roasting pan; cover with tomato soup and kraut (mix water with tomato soup). Bake at 300° for 2 1/2 hours.
Preheat oven to 350°. Mix cake according to directions. Grease and flour a 9 x 13-inch pan. Pour half of the butter into pan. Bake 15 minutes. In a saucepan, melt caramels, butter and milk over low heat until caramels are melted. Pour caramel mixture over baked cake. Top with chocolate chips and pecans. Pour remaining cake batter over this mixture and return to oven and bake for 20 minutes at 350°. Cool completely before cutting.
Put all in blender and blend. Makes about 1 1/2 pints. Keep well refrigerated. Use as needed on shredded cabbage, a little chopped onion and a little shredded carrot.
Cook and drain spaghetti. Layer spaghetti, sauces, pepperoni and cheeses (ending with cheese on top). Bake at 350° for 30 to 45 minutes.
Crumble bread; cover with sweet milk. When soaked, add egg and beef, then mix in onion and spices. Mix together well and form into balls (golf ball size). Bake at 350° for 30 minutes. Serve on rice.
Place chicken in 9 x 13-inch baking dish and season with salt and pepper. Top with cheese. Thin soup with milk or white wine. Mix until smooth and pour over chicken. Mix stuffing with melted butter and sprinkle over top. Bake at 300° for 1 1/2 hours. Serves 6 to 8. Preparation Time: 20 minutes.
Cook beans as to package directions. Drain. Melt butter and cook onion for one minute over low heat. Mix all ingredients. Heat mixture, but do not boil.
Thaw pastry sheets about 20 minutes. Season chicken with salt and pepper. Saute in butter on both sides about 2 to 3 minutes; drain and cool. Unfold sheets; cut into 4 squares. On lightly floured surface, roll out pastry large enough to enclose chicken. Place chicken in center of pastry; top with a cheese and ham slice. Wrap around chicken and pinch edges. Brush top of pastry with an egg beaten with 1 teaspoon of water. Place on an ungreased cookie sheet and bake at 350° for 25 to 30 minutes.
In a soup pot, brown hamburger, onion and green pepper. Add tomatoes and simmer. Add other undrained ingredients. Simmer for 1/2 hour. Serve over rice, mashed potatoes or noodles.
Preheat oven to 350° (325° if using glass dish). In a 13 x 9-inch baking dish or pan, melt butter; sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top evenly with chocolate chips, coconut and nuts. Press down gently. Bake for 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Cover leftovers loosely.
Combine and put in a greased and floured Bundt pan. Cook 45 minutes at 350°.
Beat well. Bake in greased and floured loaf pan at 350° until done, approximately 1 hour.
Mix all ingredients. Bake at 350°. Cooking time would depend on the size of the cookie. Bake 10 to 15 minutes in ungreased pan. Makes about 1 1/2 dozens.
Combine all ingredients with hands and roll into balls about the size of walnuts. Bake at 350° for 12 to 15 minutes on ungreased cookie sheet.
Preheat oven at 375°. Spray baking dish with nonstick spray. Mix first six (6) ingredients in baking dish. Stir until smooth. Mix next three (3) ingredients. Sprinkle on top of cake mixture. Do not stir. Pour coffee on top of cake. Do not stir. Bake in 375° oven for 45 minutes.
Combine all ingredients except the butter, the cornbread and the juice from the chicken; mix together until it's smooth. Pour it in a long pan. Melt the butter and pour into the mixture and stir. Bake at 350° for 35 to 45 minutes.
In large mixing bowl, beat cream cheese until smooth. Add honey and continue to beat until blended. Add strawberries, bananas and marshmallows. Stir with rubber spatula until coated. Gently fold in whipped cream until well mixed. Pour into a 9-inch square pan. Freeze until firm. Cover with foil for continued storage.
Slice zucchini 1/4-inch thick and saute with carrots and onion in 3 tablespoons of butter for 2 or 3 minutes. Add soup and sour cream; mix well. Place 3/4 cup of croutons in remaining 1 tablespoon of butter; mix until well coated. Place mixture in a 9 x 12-inch pan; sprinkle the buttered croutons on top. Bake at 350° for about 25 minutes. Serves 4 to 6 people.
Mix soup mixture as directed. Saute onions in a small amount of butter. Add onions and beef bouillon cubes to soup mixture. Cook about 30 minutes. To serve, top with Mozzarella or Swiss cheese.
Add baking powder, salt, soda and sugar to flour. Add oil, buttermilk and yeast mixture; mix like biscuits. Refrigerate and take out desired amount of dough. Roll and cut out like biscuits. Let rise 30 minutes before baking. (You do not have to let them rise but they are lighter if you do.) Dough will keep in refrigerator for about a week.
Drop by teaspoon onto greased cookie sheet and bake 12 minutes at 350°.
Combine sugar, butter, egg yolks, vanilla and almond. Beat on high speed for 2 minutes. Sift together the flour and baking soda. Add to batter alternately with sour cream. In a separate bowl, beat egg whites until stiff. Fold egg whites into batter. Pour batter into greased and floured 10-inch tube pan. Bake in a preheated 325° oven for 1 1/2 to 1 3/4 hours.
Prepare rice mix according to package directions. Add green onions, raisins and walnuts to cooked rice; mix gently. Preheat oven to 400°. Spoon stuffing into chicken cavity; do not pack. Close chicken cavity with skewers. Place chicken in roasting pan. Add enough water to cover bottom of pan. Brush chicken with butter. Roast, basting occasionally with pan juices until juices run clear when meat is pierced with a knife, about 55 minutes. Let chicken stand, then carve. Serve with stuffing. Serves 6.
Spread frozen loaf with olive oil on cookie sheet, cover with plastic wrap and allow to thaw. When completely thawed (about 4 hours), stretch to ends of cookie sheet. Mix paste and sauce and season to taste with Parmesan cheese, salt, pepper, basil, minced onion and oregano. Spread 1/2 of mixture on dough, leaving an inch border all around. Bake at 400° until crust is golden brown. Remove and top with your favorite toppings: mushrooms, green pepper, onions, pepperoni, sausage, etc. Sprinkle with shredded cheese and return to oven until cheese is melted.
Brown meat on all sides in a small amount of oil. Add broth, sherry, soy sauce, garlic and onion powder. Heat to boiling. Reduce heat, cover and simmer 30 to 45 minutes. Blend cornstarch and water and gradually add to skillet. Cook, stirring constantly, until gravy thickens. Cook 1 minute more. Serve over rice, noodles or toast.
Combine milk and flour. Cook until thick, then cool. Beat sugar and butter together with spoon. Add cooled mixture and beat 10 minutes. Add vanilla. Ready to spread on your favorite cakes, etc.
Mix cream cheese, dressing mix and green onions. Spread on flour tortillas. Sprinkle on red pepper and celery. Roll and wrap tightly. Chill 2 hours. Cut off roll ends into 1-inch slices. Makes 3 dozen.
Remove stems from mushrooms (save for another use). Simmer mushroom caps in a small amount of water for 2 minutes. Drain, then invert caps on paper towels. Cool.
Cook almonds in sugar over low heat, stirring constantly, until sugar is melted and almonds are coated. Cool and break apart; store at room temperature. Place lettuce and romaine in plastic bag; add onion and celery. Pour Sweet Sour Dressing into bag; add orange segments. Close bag tightly and shake until well coated. Add almonds and shake.
Mix pineapple juice, orange juice (that has been mixed with 3 cans water), lemonade (that has been mixed with 3 cans water), sugar and food color. Stir well. This mixture may be frozen until needed. Add ginger ale only when ready to be served. The red food coloring is my preference; you can leave as is or add your own color.
Boil the first 6 ingredients over low heat for 10 minutes. Add potatoes. When potatoes are well cooked, add cheese. When cheese is melted, add milk. Do not boil after milk is added. If you want it thinner, add more milk. If you want it thicker, use instant mashed potato flakes, not flour.
Soften butter and margarine and combine with sour cream. Add flour. Bake in small tins. Bake at 350° for 15 minutes. Makes about 3 dozen.
Mix. Make into walnut-sized balls and brown after rolling in flour. Put into sauce and simmer 2 1/2 hours, covered. Is best made a day ahead. Great over noodles as a main course or served with toothpicks as an appetizer.