HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place rinsed beans, salt, juice and water in a heavy pan. Bring to a boil; remove from heat and set aside 1 hour. Cover and re-boil. Reduce heat and simmer until tender, adding more water, if necessary. Drain and reserve liquid. Preheat oven to 250°. Combine beans with onion, molasses, ginger, mustard, catsup and brown sugar. Place half of the beans in a bean pot or heavy casserole. Top with half of the bacon. Repeat layers. Pour 1 1/2 cups reserved liquid over the top. Bake, covered, 5 hours. Uncover and bake 1 hour longer. Add more liquid during the baking time if beans seem too dry. Serves 8 to 10.
Preheat oven to 350°. Melt chocolate and butter in saucepan. Add sugar and stir well. Add eggs and cream well. Add flour, baking powder, salt and vanilla; mix well. Stir in the nuts. Pour into a 9 x 13-inch greased pan. Bake at 350° for 12 minutes (done on edges, soft in middle). Prepare frosting (recipe follows) while brownies are baking.
Combine first 5 ingredients and mix well. Spread onto 6 slices bread. Cover with remaining slices and place in baking dish. Combine soup and sour cream. Spread on sandwiches. Refrigerate overnight. Bake at 325° for 20 minutes. Add cheese and bake until melted. Serves 6.
In a large bowl, combine pasta, shrimp, onions and parmesan cheese. In a small bowl, combine remaining ingredients. Pour over pasta mixture and toss. Cover and chill for 1-2 hours.
Wash, peel and devein shrimp. Melt butter in medium skillet over low heat. Add onions and garlic and saute until golden, about 8 minutes. Add shrimp and stir until pink. Add wine, lemon juice, parsley, basil, salt and pepper. Simmer on low heat, uncovered, for 15 minutes. Excellent over angel hair pasta. Serves 4 to 6. Yummy!
Cut cabbage in wedges and place in greased 3-quart casserole. Mix raw ground meat, rice and onion. Arrange between wedges. Combine tomatoes, water and seasoning. Pour over the casserole. Cover and bake at 350° for 1 1/2 hours.
Melt together cream cheese and milk. Add other ingredients. Put noodles and mixture in layers in 3-quart casserole. Bake at 350° until it bubbles. Serves 8 to 10.
Beat eggs. Add sugar and flour. Mix well. Add condensed milk, evaporated milk, vanilla, whipping cream and half and half. Mix. Pour into ice cream freezer. Add milk to fill line on freezer. Churn to freeze in freezer. Yields 1/2 gallon.
First Day: 2 cups salt and boiling water to cover and let cukes stand 24 hours; drain.
Heat oven to 350°. Grease 15 medium muffin cups. Mix thoroughly the shortening, 1/2 cup sugar and egg. Stir in flour and nutmeg alternately with milk. Fill muffin cups 2/3 full. Bake 20 to 25 minutes. Mix 1/2 cup sugar and the cinnamon. Immediately after baking, roll puffs in melted butter, then in cinnamon sugar mixture. Serve hot.
Combine flour and sugar. Cut in butter until coarse like meal. Add nuts. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes until lightly browned. Soften cream cheese; beat in egg. Add pumpkin, milk, spice and salt. Beat until smooth. Stir in hot water. Pour onto baked crust. Bake about 50 minutes at 350° until filling is barely set in the center. Cut in squares. Top with whipped cream or Cool Whip.
In small saucepan, heat milk just until bubbles form around edges of pan; remove from heat. Add sugar and salt, stirring until dissolved; let cool to lukewarm. If possible, check temperature of warm water with thermometer. Sprinkle yeast over water in large bowl, stirring until dissolved. Stir in milk mixture, onion, cheese, dill weed and 2 cups flour. Beat with portable electric mixer until smooth, about 2 minutes. Gradually add remaining flour; mix in last of it with hand until dough leaves side of bowl. Turn dough onto lightly floured surface. Knead until smooth, about 5 minutes.
Mix jelly and barbecue sauce until well blended. Cut hot dogs into bite-sized pieces. Put hog dogs in crock-pot. Cover with sauce. Heat on high until sauce is hot. Turn to low, heat 1/2 hour. Can leave in crock-pot to serve. Keep turned on to low.
Combine sugar, flour and salt; add eggs and blend well. Add milk and cook slowly until slightly thickened. Allow to cool. Add whipping cream (unwhipped), vanilla and peaches sweetened with 1 cup sugar. Pour into freezer only 2/3 full and freeze. Makes 1 gallon.
Arrange scallops on steaming rack; place over boiling water. Cover and steam 10 minutes. Transfer scallops to lightly buttered individual baking dishes. saute mushrooms and onion in margarine until onion is tender; set aside. Mix mayonnaise and mustard; pour over scallops. Top with mushrooms and onion. Sprinkle with Cheddar cheese and paprika. Broil 5 inches from heat 3 minutes or until cheese melts. Serves 6.
Cook sugar, syrup and water until strings a hair. Add peanuts and cook until gold. Remove from heat and add margarine and vanilla. Add soda and pour on large greased cookie sheet.
Soften cream cheese in large mixer bowl. Add powdered sugar gradually until mixture becomes stiff. Add flavoring. (For more than 1 color, separate mixture into individual bowls at this point.) Add coloring, a little at a time, to reach desired color. Roll into small balls. Roll balls in granulated sugar. Press ball into mold. Unmold at once. Makes 90 candies.
In a medium bowl, mash pinto beans with a potato masher until smooth. Stir in remaining ingredients. Cover and chill for several hours before serving. Yields 2 cups.
Beat eggs. Add other ingredients; mix well. Pour into 2 unbaked pie shells and bake at 300° for 1 hour.
Brown beef and onion in pan; drain. Add other ingredients. Put into casserole dish.
Mix jello in boiling water. Add blueberries, pecans and pineapple. Let mixture set. Mix cream cheese, sugar, sour cream and vanilla. Spread over jello and sprinkle with 1/2 cup pecans. Let set overnight.
Mix together rice, soup, sour cream and green chilies. Spoon into 2-quart baking dish. Top with cheese.
Cook potatoes and mash. Place cooled mashed potatoes in a covered bowl in refrigerator overnight. Place potatoes in a large bowl. Add eggs, flour, bread crumbs, and salt. Mix well. Roll mixture into balls about 1 1/2 in diameter. Using a large sauce pan bring 4 quarts of water to a boil. Place balls in boiling water. When balls rise to top, about 3 minutes, remove from water. Serve hot.
Combine shredded slaw, carrots and salt. Let stand for 1 hour, then press off juice. Boil together vinegar, water, sugar, mustard seed and celery seed for 1 minute. Cool and pour over cabbage mixture. Put in boxes and freeze.
Cream together 1/2 cup oleo and 1 cup sugar. Add eggs. Mix soda in milk; add to above. Mix in 2 cups flour, salt, apples, nutmeats and vanilla. Mix 2 tablespoons oleo, 2 tablespoons flour, 1 teaspoon cinnamon and 1 tablespoon sugar. Sprinkle on top and bake for 1 hour at 325°. Makes 1 loaf.
Put raw ground beef in 13 x 9-inch pan. Chop onion and press into ground beef. Layer cheese on top of meat. Pour soup over cheese. Put Tater Tots on top. Bake at 350° until Tater Tots are brown.
Brown ground meat well in skillet and place in crock-pot. Add all remaining ingredients except dry spaghetti. Stir well. Cover and cook on low 6 to 8 hours or high 3 to 5 hours. Turn to high last hour and stir in dry spaghetti.
In a 10-inch skillet over medium-high heat in hot oil, cook chicken, 1/2 at a time, until browned. Add onion and peppers. Cook 5 minutes or until vegetables are tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until vegetables are tender. Serve over rice. Makes 4 servings. Preparation time: 10 minutes; cook time: 20 minutes.
Wash broccoli and trim off leaves. Remove stalks and cut florets into bite size pieces. Do the same with cauliflower. Combine all veggies in large bowl and squeeze the juice of 1 lemon over all. Gently toss, adding oil and vinegar. Add seasoned salt and pepper. The dressing should be light so the veggies will not "swim" in liquid. Marinate at least 2 hours.
Break crackers coarsely into pastry-lined pan. Combine water, sugar and cream of tartar in pan; boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour syrup over crackers. Dot with butter; sprinkle with cinnamon. Cover with top crust. Flute edges. Cut slits in top. Bake at 425° for 30 to 35 minutes. Serve warm.
Brown hamburger; drain well. Cook shells according to package directions. Rinse in cold water.
In the first row of peas plant prayer, promptness, politeness, preparedness and perseverance.
Cream butter and sugar; add eggs and beat. Sift flour, salt, and baking powder together and add to creamed mixture, alternately with 1/2 cup milk. Pour batter over fruit. Bake at 350° for 1 hour. Cool 5 minutes and then invert.
Cream butter and sugar; add egg yolks one at a time. Alternate flour and sour cream. Add soda, extracts and mix well. Fold in beaten egg whites. Pour in a greased tube pan. Bake 1 1/2 hours at 300°.
Beat sugar, eggs and vanilla together well. Pour into pie crust and add enough milk to fill pie crust. Sprinkle mixture with nutmeg. Bake at 400° for 10 minutes and then 300° until done. (Done if table knife inserted comes out clean.)
Process oil, vinegar, 2 Tbsp. basil, green onion, parmesan cheese, salt & pepper in blender or food processor until smooth. Put pasta, bell pepper strips, tomato wedges, nuts, and olives in a large bowl. Pour in dressing: toss to mix. Roll cheese cubes in remaining basil to coat and add to salad. Sprinkle with oregano. Toss lightly. Serve at room temperature.
Stir first 3 ingredients together; roll in small balls, then roll in powdered sugar. Place on greased cookie sheet. Bake in oven for 12 1/2 to 15 minutes at 300°. Be sure not to overcook.
Toss sugar, flour and corn meal in bowl with fork. Add eggs, milk, butter and lemon juice; stir until well blended. Pour into pie shell. Bake for 40 minutes at 375°.
Combine nuts, dates, candies, coconut and melted butter. Mix well. Combine eggs, sugar, flour, soda and milk. Pour over nut mixture. Mix well. Cook in large round cake pan at 300° for 1 hour or until done.
Chop green pepper, onion and jalapenos; set aside. Put eggs and oil in bowl; beat well. Add dry ingredients. Stir in buttermilk. Add Mexican corn; fold in chopped vegetables and Cheddar cheese. Pour into 13 x 9 x 2-inch greased pan. Bake at 350° to 400° until firm in center (25 to 30 minutes).
Rinse pork chops and lightly sprinkle both sides with Season-All. Spray large skillet with cooking spray. Brown pork chops on both sides. Add orange juice, water, salt and parsley. Bring to a boil. Add rice. Cover and simmer about 20 minutes over medium-low heat until liquid is absorbed by rice. Serves 4 to 6.
Mix together. Roll out on floured board and cut into strips. Cut in 1/8-inch thick. Boil in salted water until tender.
Put egg and vinegar in one cup and fill with cold water. Mix dry ingredients. Cut lard into flour until coarse grained. Add water and egg mix. Divide and roll or freeze 1/2. Can be rolled over and over and come out tender. Great for a non-baker.
Mix milk, cream cheese and sour cream. Drain all fruit and add to mixture. Chill before serving.
Mix well and make into balls size of your choice and put on cookie sheet that has been covered with foil. Cover with foil and bake 20 minutes covered and 10 minutes uncovered or till brown at 350°.
Arrange chicken breast in a broiler pan lined with foil. Brush butter and honey over chicken. Bake at 350 degrees for 30 minutes. Mix bread crumbs with more butter. Remove chicken from oven and place crumbs on top of each chicken piece. Return to oven for 20 minutes. Sprinkle grated cheeses over chicken (this will form a sort of skin over chicken). Return to oven for 10 minutes.
In large bowl, combine biscuit mix, sugar, cinnamon and allspice. Add evaporated milk, pumpkin, oil, eggs and vanilla. Beat until smooth. Pour onto lightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn and cook until golden. Serve with syrup or honey.
Mix all and place in skillet. Let come to a hard boil. Cook 7 minutes or until it forms a soft ball in cold water. Remove from heat. Add 1 stick butter and 1 tsp. vanilla. Beat with electric mixer until creamy. Add pecans. Stir until it begins to thicken. Spoon out on wax paper.
Combine rice, sour cream, milk, salt, green chilies and 1/2 cup cheese. Mix well. Spoon into a buttered, shallow 1 1/2-quart casserole. Top with remaining 1/2 cup cheese. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes. Yields 6 servings.
In a bowl, stir together graham cracker crumbs and 2 tablespoons sugar. Mix in melted butter and press into a 9-inch spring-form pan to make crust. Bake at 375° for 10 minutes. Cool. Reduce oven to 300°.
Dip chicken pieces in egg; coat with cornstarch. Deep fry in oil until golden brown.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan. Using a fork, mix together nuts, drained pineapple tidbits, soda and salt. Add shortening and hot crushed pineapple. Mix all together well. Beat eggs; beat in vanilla and sugar. Stir in flour. Add pineapple mixture and stir just until well blended. Pour into prepared pan and bake 1 hour or until bread tests done. Cool in pan for 10 minutes. Bread may be served warm or cold. Makes 1 loaf.
Cook raisins, flour, sugar and vinegar and water until thick. Add apples, cinnamon and butter. Pour into unbaked pie shell. Cover with top crust. Bake in 350° oven for 45 to 50 minutes.
Put all ingredients in large iron skillet. Boil slowly until 310° on candy thermometer or until a little dropped in cold water makes a hard thread. Butter tiny muffin tins. Fill 1/3 full and cool in refrigerator. Nuts may be added before pouring in tins. Just put nuts in tins before pouring.
Heat oven to 350°. Brown meat until crumbly; drain. Add rest of the ingredients through soy sauce. Stir in the 1/2 cup of uncooked rice. Put in casserole, cover and bake 30 minutes. Remove cover and bake 30 minutes more, then sprinkle chow mein noodles on top and bake 15 minutes more.
Melt oleo in pan. Add curry powder and stir until smooth. Add onion then corn, stirring slowly. Then add cream. Heat through.
Mix water and yeast. Mix in flour and sugar. Roll in pretzel shapes. Place on cookie sheet. Brush with egg white, sprinkle with salt. Bake at 425° for 15 to 20 minutes.
Place the peaches in a shallow 2-quart baking dish and sprinkle the cake mix on top of them. Now sprinkle sugar over the cake mix. Melt the butter and drizzle over the top. Sprinkle nuts over the whole thing and bake at 350° for 20 minutes. Take out of oven. Mash down the dry mix and bake again for 20 minutes more.
Combine the wild rice, vegetables and chicken stock in a 3-quart casserole. Cook on high for 10 minutes. Continue cooking on low for 40 minutes. Let rice rest in the oven for 10 to 15 minutes. Add salt and pepper to taste.
Do not pound meat. Brown steak in flour, salt and pepper. Put in a roasting pan (it splatters). Add tomato sauce, onion and celery and enough water to cover meat. Bake at 350° for 3 hours. If gravy is not thick, thicken. This may be adjusted to personal tastes.
Combine vegetables with salt. Let stand 10 minutes and drain. Add celery seed, allspice, turmeric, sugar and vinegar. Heat to boiling. Can in sterilized jars. Makes 3 to 4 pints.
Pour enough olive oil in dish (big enough to hold chops) to cover bottom. Sprinkle rosemary, thyme and garlic evenly over oil. Place chops in dish and marinate overnight (or several hours), turning once. Chop are best grilled, but can be broiled. The are best if served slightly rare.
Heat milk over medium-low heat in large saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; gradually add flour, salt and nutmeg, stirring until well blended. Place pan over low heat; cook 1 minute, stirring vigorously, until mixture leaves sides of pan and forms a ball. Add egg, stirring vigorously. Cook 1 minute (mixture will be thick). Remove from heat and add cheese, stirring vigorously, until well blended.
Brown meat and drain off grease. Spoon meat into 8 x 8-inch baking dish. Top with pizza sauce and cheese. Combine biscuit mix, milk and eggs. Beat until smooth. Pour over casserole. Bake at 400° for 30 to 35 minutes. Makes 6 servings.
Combine first 6 ingredients. Cut dry ingredients with Crisco. Add other ingredients. Roll, cut and bake at 450° for 12 to 15 minutes. Makes 3 dozen biscuits.
Melt margarine in large pan. Add syrup, salt, vanilla, sugar and oatmeal. Mix well. With damp spatula, press mixture into well greased 15 1/2 by 10 1/2-inch (jelly roll pan). Bake at 350° for 12 minutes. During the last 2 minutes of baking time, sprinkle on the chocolate chips. When they soften take pan from oven and spread chips evenly on top. Sprinkle with nuts. Cut into squares while warm. Recut when cool.
Stir together flour, baking powder and salt. In a large mixing bowl, beat butter or margarine until softened. Add sugar and beat until fluffy. Add egg and almond extract and beat well. Add flour mixture and beat until well mixed. Divide dough into fourths. Form each into a 12-inch roll. Place 2 rolls 4 to 5-inches apart on an ungreased cookie sheet. Flatten until 3-inches wide. Repeat with remaining rolls. Brush flattened rolls with milk and sprinkle with almonds.
Peel and boil eggplant until tender; mash. Cook sausage and onion until done. Crumble. Mix all together and bake at 350° until set like dressing.
Melt margarine in 9 x 13-inch pan in 375° oven. Mix dry ingredients thoroughly. Add unbeaten eggs. Pour in the melted margarine. Mix well. Add nuts and vanilla, mixing well. Bake at 375° for 20 to 25 minutes.
Mix all ingredients, adding dry pudding mix last. Chill for at least 1 hour.
Tear up lettuce into bite size pieces. Add beans, onions and tomatoes into bowl. Add vinegar.
Mash bananas and add other ingredients. Mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 20 to 25 minutes.
Beat eggs well. Add remaining ingredients and mix. Pour into bottle and refrigerate overnight. Keeps well in refrigerator at least 2 weeks.
In a small saucepan, place 1 cup of brown sugar and shortening. Melt together. Place in bottom of an 8 x 8-inch baking dish. Peel apples and slice. Add cinnamon. Pour over brown sugar mixture. Mix together the rest of the ingredients; pour over apples. Bake at 350° until apples are done, approximately 45 minutes.
Heat marshmallows, milk and margarine over low heat until melted. Mix crumbs, fruit and nuts; pour mixture over them. Shape into small balls and roll in coconut. Store.
Combine graham crackers, nuts and melted butter. Press into bottom of 9 x 12-inch pan. Beat 5 egg whites with the cream of tartar. Add the sugar and vanilla. Spread on top of crust and bake at 250° for 1 hour. Cool.
Wash cucumbers and slice thin. Chop onions and peppers and combine with cucumbers. Add salt and let stand 3 hours, stirring occasionally; drain.
Chop celery, green onions and green pepper. Saute with bacon until bacon is cooked and vegetables are tender. Add soy sauce to cover the bottom of pan. Add cooked rice to vegetable mixture.
Combine the white sugar, dark syrup and bring to a boil. Mix in the vanilla and peanut butter until well blended. Add Rice Crispies. Drop on wax paper.
Melt butter slow and add milk. Stir in sugar and salt. Add coconut and pecans. Chill. Roll into balls. Melt chocolate and paraffin together in top of double boiler. Remove from heat and dip each candy ball in chocolate with a toothpick. Remove candy from chocolate quickly and place on wax paper. Use another toothpick to push ball from inserted toothpick.
Combine sugars, oleo and milk. Bring to rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly (scorches easily). Remove from heat. Stir in chocolate pieces until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into a buttered 13 x 9-inch pan. Let cool and cut in squares.
Combine all ingredients in large bowl. Pour into large pan. Place strips of bacon on top. Bake at 350° for 45 minutes. Great for cookouts and big family outings.
Fry hamburger meat, onions, green peppers and garlic clove. Mix all the ingredients in heavy pot. Salt to taste. Cook slowly on medium heat about 4 to 5 hours.
Sift first 4 ingredients together. Add cornmeal and mix well. Add buttermilk and egg. Then add salad oil. Pour into greased pan and bake at 400° until done.
Cook sugar, Karo and nuts until golden brown over medium heat, stirring often. Remove from heat. Stir in soda until mixture foams. Pour onto aluminum foil. Let cool; break and eat.
Combine all ingedients, mixing well. Serve on crackers, toast squares or rounds.
Combine all ingredients; bring to a boil. Cook until slightly thickened (about 45 minutes), stirring occasionally. Pack the boiling hot relish into clean, hot jars, filling to top of jars. Seal tightly. Store in refrigerator.
Saute onion in 1/4 stick margarine. Boil squash; drain and mash. Combine squash with soup and onion. Melt 1 1/2 sticks margarine and mix with 1 1/2 cups crumbs. Put into casserole dish a layer of squash, cheese and layer of cracker crumbs. Repeat layers. Bake at 350° for 15 to 30 minutes. Serves 12.
Mix onion, soup, 1/2 of the butter, sour cream, cheese and potatoes. Mix rest of oleo with corn flakes; spread on top. Bake 1 hour at 350°.
Mix cream cheese and powdered sugar in a mixing bowl. Add pineapple and pour entire mixture in the graham cracker pie crust. Layer sliced bananas over the mixture and top with Cool Whip. Swirl chocolate syrup over the Cool Whip and top with chopped pecans, if desired. Chill for approximately 30 minutes.
Cook noodles until tender. Drain. Rinse with cold water. Add all other ingredients. Mix with mayonnaise.
Cook milk and flour until thick. Cool. Cream 1 cup sugar, Crisco and vanilla. Mix all together and beat until very creamy. Spread on cooled cake.
Drain pineapple; keep juice. Dissolve jello in hot water. Add cold water, pineapple juice and salt. Chill until partially set. Stir sugar into ground fruits; fold into jello. Add pineapple, oranges, celery and walnuts. Pour into ring mold. Chill until firm. Yields 8 to 10 servings.
Mix together on stove top; add all ingredients until simmer. Remove. Let stand for 10 minutes. Enjoy! Makes 2 to 4 servings.
Combine soups in saucepan; mix well. Stir in sherry, milk and mushrooms. Add sea legs; bring to a boil, stirring occasionally. Serves 4.
In a saucepan combine raisins and apple juice. Bring to boil and then cool. Mix together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, egg and vegetable oil. Add raisin mixture and blend thoroughly. Spread mixture into lightly oiled 8-inch square pan. Sprinkle on grated orange rind. Bake at 350° for 30 to 40 minutes. Cool in pan. Cut into 2-inch bars. These are delightful served plain but on special occasions can be topped as desired. Yield: 14 bars.
Preheat oven to 350°. In a small bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a large bowl, combine bananas, sugar, egg and butter. Beat until creamy. Gradually add flour mixture alternately with milk. Mix until well blended. Stir in 1 cup nuts and butterscotch bits. Pour into well-greased and floured 9 x 5 x 3-inch loaf pan. Sprinkle remaining 1/3 cup nuts on top. Bake at 350° for 60 to 70 minutes. Cool for 15 minutes.
Combine flour, salt, soda, cinnamon and sugar. Make well in dry ingredients. Add eggs and oil, stirring only until moist. Stir in berries, pecans and food coloring. Spoon batter into 2 greased 8-inch loaf pans and bake for 1 hour or until bread tests done with a toothpick. Let stand overnight before cutting.
Grease dish. Empty fruit into dish. Dump cake mix over top of fruit. Place pats of butter over top of cake. Bake at 350° for 40 minutes. After butter melts and cake starts to bake, if any cake mix is still powder, use a little more butter in those places.
Combine cabbage, apple and raisins. Pour dressing over this and chill to let flavors blend. Before serving, garnish with apple slices dipped in lemon juice to prevent browning and walnuts.
Measure into bowl the sugar, butter, eggs and vanilla. Mix well with wooden spoon, then add raisins. Measure and sift together 2 times the flour, baking soda and salt. Add this to the shortening mixture and mix well. Then stir in oats.