HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place frozen green beans in saucepan with boiling water, bouillon cube and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve.
Drain all canned fruit overnight. Cut up apple and bananas. Mix with drained canned fruit. Crumble 1/2 package coconut macaroon cookies and spread in bottom of greased baking dish. Add 1/2 cup brown sugar over cookie mixture. Crumble remaining 1/2 package of cookies over fruit. Add the rest of the brown sugar. Pour the banana liqueur over top. Dot with butter. Bake in 350° oven about 40 minutes. Serve hot.
Fill pan 2/3 full of water. Put in beans. Peel and chop potatoes and throw in. Put in oil. Chop kale and throw in. Add dash of salt. Bring to a boil; simmer for 2 hours.
For extra fire, add 3 or 4 jalapeno peppers, sliced.
Mix all ingredients together until well mixed (smooth). Fold in 8 ounce tub light Cool Whip. Pour mixture into graham cracker pie crust. Chill. Less than 100 calories per slice.
Blend sugar, flour and cocoa, then add egg yolks, milk and butter. Cook slowly over low heat, stirring constantly until thickened. Pour into baked pie shells. Whip egg whites until stiff. Add 1/2 cup sugar and 1 teaspoon cream of tartar. Spread meringue on top and bake until top is light brown.
Mix and sprinkle over top of potatoes. Bake 25 minutes at 350°. Serves 8.
Place all ingredients in pan. Boil for 20 minutes. Beat until thick. Pour into well buttered pan.
Drain plums, reserving syrup. Cut plums in half and remove pits. Combine cornstarch, salt, cinnamon and allspice. Add to plum syrup and stir well. Cook, stirring constantly until thickened and clear. Add plum halves, lemon juice and butter or margarine. Cook just until heated through. Yields 3 cups, 8 to 12 servings. Serve with ham.
Put sugar in mixing bowl. Add cocoa and mix butter in. Pour in cola and mix well. Then stir in pecans. Pour over cake.
Melt margarine with peanut butter in microwave. Add the other ingredients. Mix well and put into a 13 x 9-inch greased pan.
Grease twelve 2 1/2 inch muffin cups or line them with paper bake cups and set aside. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Make a well in the center of the flour mixture and set aside. In another bowl, combine egg, buttermilk, brown sugar, butter, vanilla and almond extract. Stir in apricots and raisins. Add egg mixture all at once to flour mixture. Stir till just moistened (this batter will be somewhat stiff). Spoon muffin batter into prepared muffin cups, filling each cup two-thirds full. Sprinkle with sliced almonds. Bake muffins in a 400 degree oven for 18-20 minutes or till golden and wooden toothpick inserted in center comes out clean.
Place in layers in baking dish in order listed. Bake at 325° (glass) or 350° for 30 minutes. For a quick meal, prepare the night before and refrigerate. While baking, make salad.
Saute onions and celery in 3 teaspoons butter. Add soup and Cheez Whiz. Mix this with rice and broccoli. Bake 20 to 30 minutes at 350°. Add water if too dry. Serves 8.
Melt margarine in pan; add sugar and cocoa. Stir; add eggs. Stir mixture (don't beat). Add milk and vanilla. Pour in a 9-inch pie shell. Bake at 400° for 10 minutes, then at 325° for 20 to 25 minutes or until firm.
Grease and flour 2 (9-inch) cake pans. Preheat oven to 350°. Beat egg whites until stiff; set aside. Blend shortening and sugar. Add egg yolks, vanilla and milk. Add graham cracker crumbs and baking powder, then walnuts. Fold egg whites into batter. Pour evenly into pans and bake at 350° for 25 to 30 minutes or until cake springs back when lightly touched. Let cake cool and then frost.
Mix. Pour over ice cubes in punch bowl. Float orange slices on top. Makes 12 servings.
Mix all ingredients well. Drop on ungreased cookie sheet with teaspoon. Bake at 350° for 15 minutes. Preheat oven before baking. This is one of my favorite recipes. I make them all the time for our church. Everyone loves them!
Preheat oven to 350°. Butter (or spray) a 9 x 13 glass baking dish. Melt 1/4 cup butter in heavy, large skillet over medium heat. Cook onion and garlic until softened. Add zucchini and cook until tender, about 10 minutes, stirring often. Remove from heat. Stir in 1 cup Monterey Jack cheese, 1/2 cup Parmesan cheese, 1/4 cup bread crumbs, Italian seasoning, salt and pepper. Transfer to baking dish. Sprinkle remaining Monterey Jack cheese over. Combine eggs and cream; pour over zucchini. Sprinkle Parmesan cheese and bread crumbs. Dot with remaining butter. Bake until golden brown, about 35 minutes. Can be made 1 day ahead. Rewarm before serving.
Wash meat, boil in two cups water and salt. Scrub and mince carrots. Peel, wash and slice onions and add them to the meat together with peeled and cut potatoes and carrots. Boil until done (about 30 minutes). Remove meat from pan. Mash all vegetables together, add butter and pepper to taste. If too thick, add some milk (but a spoon must stand up in it). Serve with sliced meat. I make gravy out of leftover juice.
Tear 4 pieces of foil large enough to enclose hamburger patty and vegetables. Place 1 patty on each piece of foil. Add a slice of onion. Place quartered potato on onion slice. Add sliced carrots. Top with 1 tablespoon butter. Season with salt and pepper. Put foil together. Fold at top. Bake at 375° for 1 hour and 30 minutes. Real good!
Mix everything together. Grease 9 x 13-inch pan. Bake 1 hour at 350° or until potatoes are done.
Brown beef in pan; add tomato soup, water, onion and pepper. Simmer this mixture while preparing spaghetti according to directions on package. Add spaghetti to meat mixture. Simmer this about 15 minutes.
Cream sugar and butter until light and fluffy. Add eggs one at a time, beating at medium speed (4 minutes) after adding each egg. Blend in flavoring. Pour in cold pie crust. Refrigerate for several hours. Best to let set overnight. Add fruit (your favorite) like strawberries to make pie look pretty.
Mix egg, sugar, butter and milk. Cook until it begins to boil. Remove from heat and stir in coconut, nuts and 1 cup graham cracker crumbs. Line cookie sheet with graham crackers and spread mixture over crackers; top with graham crackers. Combine powdered sugar, 1/2 cup margarine, vanilla and 2 tablespoons milk. Mix until smooth. Spread over top of graham crackers and chill for two hours and slice.
Mix together first six ingredients. Pound breasts until 1/2-inch thick. Marinate for 4 to 6 hours or overnight in orange juice-soy sauce mixture. Grill 10 minutes, turning once.
Mix all, except cheese. Pour 1/2 in large iron skillet that has been greased and heated. Sprinkle 1/2 cheese over it, then add rest of batter. Sprinkle rest of cheese on top. Bake as corn bread in a 400° oven until brown.
Place coffee in coffee filter or filter basket. Spoon flavoring over coffee. Add water to coffeemaker and brew. Serve immediately. Great for a brunch.
Cook macaroni as directed on package. Drain. Rinse with cold water and drain. Stir together macaroni, onions and 2 tablespoons of bacon in medium bowl. Mix mayonnaise, lemon juice, cheese, sugar and garlic powder.
Pour juice off of pickles and slice. Return to jar; add sugar, onion, celery seed and vinegar and shake real good. Let set a couple days and eat.
Place ingredients in a saucepan and bring to a boil. Simmer covered for 1 hour. Cool. Pour over meat and marinate in refrigerator for 24 hours.
Put your oysters on half shell. Put them on a cookie sheet. Put bacon on top of each oyster. Bake in 350° oven until oysters and bacon start to curl up. Top with slice of cheese and cook until the cheese melts.
Peel and chop eggs. Drain and chop artichoke hearts. Combine eggs and artichokes into a coarse spread. Mix mayonnaise, sour cream, salt, pepper and curry powder. (Go lightly on curry; this should not be hot.) Refrigerate.
Prepare cake mix according to directions. Put 1/2 of batter in greased and floured 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool cake 10 minutes.
Preheat oven to 325°. In a large baking dish, place roast. Prepare soup mix with water as directed. Add flour to mixture. Arrange vegetables around roast. Pour soup mixture over all. Bake, covered, until roast is tender, 1 1/2 to 2 1/4 hours.
Start by 9 p.m. Cook on low heat overnight. Check by 6 a.m. May need a bit more water. Be sure to add a handful of parsley flakes for good luck and good taste!
Cook potatoes and mash with enough whipping cream to make them fluffy. Add salt, pepper and butter. Roast garlic in a little butter until very dark. Put garlic with 1 stick butter in food processor. Mince. Add to potatoes.
Mix flour, powder, sugar and salt. Add pineapple, egg and oleo. Mix lightly with fork. Bake at 400° for 20 minutes.
Place ribs in shallow roasting pan, meaty side up. Sprinkle with 2 teaspoons liquid smoke. Roast in hot oven at 450° for 30 minutes. Combine remaining ingredients except smoke and celery seed. Bring to boiling and pour over ribs. Continue baking in moderate 350° oven for 1 hour or until tender. Baste ribs with sauce every 15 or 20 minutes. Fifteen minutes before ribs are done, sprinkle with remaining liquid smoke and celery seed. Serves 4.
Mix together dry ingredients. Beat together eggs and oil. Add to dry ingredients. Add apples and nuts or raisins. Pour into 9x13 pan. Bake at 325° for 1 hour.
Heat oven to 375°. Lightly grease sheet with Crisco. Combine Crisco, brown sugar and vanilla in a large bowl. Beat at medium speed until blended. Combine oats, flour, baking soda, salt and cinnamon. Mix until creamed on low speed. Stir in raisins and nuts. Drop one tablespoon of dough 2 inches apart on sheet. Bake 10 to 12 minutes. Cool 2 minutes and remove from sheet.
Wash and bake potatoes 1 hour at 400° or until done. Let cool. Cut in half and scoop out pulp. Melt butter over low heat. Add flour. Stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat. Stir constantly until thickened and bubbly. Add potato pulp, salt, pepper, 2 tablespoons green onion, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk for desired thickness. Serve. Sprinkle with remaining onions, cheese and bacon. Yields 10 cups.
Place all ingredients in a blender; add water and blend until smooth. Pour in pot and boil until hot, stirring constantly. Serves 4.
Cream together butter, sugar and vanilla. Add salt and flour; mix well and add nuts. Bake in slow oven at 325° for 25 minutes.
Sift together dry ingredients. Beat in bananas, shortening, milk, peel and vanilla. Beat 2 minutes, scraping bowl constantly. Add eggs; beat 2 minutes more, scraping bowl. Stir in raisins and nuts. Pour into wax lined (or greased and floured) 13 x 9-inch baking pan. Bake at 350° for 40 minutes, or until pick comes out clean. Cool in pan 5 minutes; turn out onto rack to cool. Frost.
Add 1 cup of sugar to peaches. Bring to rolling boil. Add rest of sugar. Boil for 10 minutes. Can.
Combine all but last 2 ingredients thoroughly but lightly, so as not to break the eggs. Place in greased 1 1/2-quart baking dish. Sprinkle cheese. Top with chips. Bake at 375° until heated through.
Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust and brush with egg. Bake at 375° for 40 minutes. Cool 10 minutes before serving.
Arrange cucumbers in shallow dish. Sprinkle with salt. Add vinegar to cover. Let stand at least 30 minutes; drain. Combine sour cream, sugar, dill and pepper. Toss with cucumber slices. Chill at least an hour.
Chop dates and pecans; mix all ingredients together. Sprinkle flour over ingredients. Mix with hands. Pour Eagle Brand milk in and continue to mix with hands. Bake in tube pan at 300° for 1 1/2 hours. (Grease pan thoroughly and dust lightly with flour.)
Place dressing ingredients in a blender and process on low until well mixed. About an hour before serving, place dressing in a large bowl and then add cabbage 2 cups at a time, tossing after each addition of cabbage. If using red pepper flakes, add now. Cover the bowl and chill for 1 hour, tossing every now and then.
Chop all ingredients. Combine remaining ingredients and bring to a boil, then simmer, uncovered, for 2 to 2 1/2 hours. May use canned tomatoes but must be drained.
Season chicken with salt and pepper. Dredge in flour and fry over moderate heat in butter and oil, until brown all over. Add Calvados and carefully ignite with a match. (Usually quite safe; sometimes will surprise you!)
Cut a thin slice from	stem end of unpeeled tomatoes. Scoop out centers; leave	outer wall. Reserve centers.	Cook onion, green pepper and celery in margarine for about 5 minutes. Add tomato centers and cook for 10 minutes. Combine with macaroni. Season to taste with salt and pepper. Fill tomatoes. Bake in 325° oven for about 30 minutes.
Combine sugar and cocoa. Add eggs and mix with mixer. Add whipping cream and vanilla. Beat until blended. Place in freezer and fill with sweet milk.
Preheat oven to 375 degrees. Mix all ingredients, except the chocolate chips and nuts on medium speed until well blended. Add chips and nuts. Bake until lightly browned. Cool slightly before removing to a wire rack.
Mix all ingredients together. Bake in 350° oven until done. Insert toothpick or knife into center of cake to test for doneness. Toothpick or knife or come out clean when cake is done.
In medium skillet, combine milk, soup, relish, vinegar, onion and pepper. Cook and stir until boiling. Stir in potatoes and wieners, heat.	Serves 4 or 5.
*French green beans, Chinese vegetables, bean sprouts, green peppers, mushrooms, potatoes or onions.
Cook and cool the shells per package directions. Place shells in lightly-buttered 11 x 7-inch pan. Pour cheeses over shells. Poke gently to scatter cheeses. Put butter over cheeses. Pour cream over all. Bake at 400° to 450° for 20 minutes or until lightly browned. Very rich. Great served at brunch with crisp salad and chilled red wine.
Boil squash and onion for 3 to 5 minutes. Let drain. Mix chicken, chicken soup, shredded carrot, squash and onion together. Let simmer about 3 minutes. Saute stuffing mix in butter. Layer stuffing in bottom of dish. Pour in squash mix; cover with stuffing mix. Place in casserole dish and cook at 350° for 15 to 20 minutes.
Combine all ingredients. Bake at 350° for 30 to 40 minutes or golden brown.
Slice kielbasa into 1/2-inch or smaller slices. Place in large frypan. After draining and rinsing sauerkraut for 2 minutes, add it to pan along with the rest of ingredients. Cook over medium heat for 35 to 45 minutes. Serves 4.
Brown sausage and drain well. Add Prego sauce and let simmer. Take lasagna noodles (uncooked) and spread cream cheese on both sides and cover bottom of 9 x 13-inch pan. Add 1/2 of cottage cheese and spread. Cover with Mozzarella cheese. Add about 1/2 of sauce mixture. Repeat so you have two layers. Cover with foil and bake at 350° for about 1 hour.
Boil first 4 ingredients for 7 minutes. Then add last 2 ingredients and beat. Use a 9 x 13-inch pan.
Cream sugar and margarine. Add beaten eggs, jam and buttermilk; beat well. Sift together all dry ingredients. Add to mixture. Add flavoring and nuts; stir to blend. Pour into a greased pan and bake about 1 1/2 hours or until done, in a 325° oven.
Cut desired amounts of fruit; add sugar to fruit. Cover bowl with lid or plastic wrap; jump. Great recipe for someone with a little helper.
Mix all ingredients together. Chill for 2 hours. Add additional sour cream if needed. Pour dip into a hollowed out round of rye or sourdough loaf.
Soak rice for 3 to 4 hours; drain off water and add meat, garlic, egg, cream and seasonings. Mix together and form into meat balls. Set aside. Drain large can of sauerkraut. Save water. Cook sauerkraut 1 hour. Brown chopped onion and paprika in oil or butter. Add 1 tablespoon of flour. Add sauerkraut water to make sour gravy. Layer sauerkraut and meat balls. Pour gravy over and cook over medium heat until meat balls are done. If you want to add potatoes to this recipe, the raw potatoes should be layered with the sauerkraut and meat balls and then pour gravy over all.
Mix strawberries and sugar thoroughly. Set aside for 10 minutes. Stir Sure-Jell with water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir mixtures together until completely dissolved. Pour in plastic containers. Cover. Let stand 24 hours. Freeze.
Reserve 2 banana peppers. Slice remaining peppers in half and remove stems. Layer cucumbers, olives, tomatoes and peppers in a 3-quart bowl; pour 1/4 cup dressing over layers. Top with lettuce, half of pepperoni, artichoke hearts, half of cheese strips, mushrooms, remaining pepperoni and cheese strips. Pour remaining dressing over salad; chill. Garnish with reserved peppers. Yield: 10 servings.
In saucepan, combine sugar, cocoa and flour. Add water and milk; stir until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook until thick, about 1 minute. Remove from heat; stir in vanilla and salt. Cool to room temperature, stirring several times. Serve warm or chilled.
Combine meat, tomato juice, onion, seasonings, and 8 cups water in soup kettle. Cover and simmer 1 1/2 to 2 hours. Add vegetables, except cabbage, and simmer covered about 1 additional hour, adding cabbage last 30 minutes.
Drain chiles, pimentos, olives, and jalapenos. Combine all ingredients except flour tortillas and cheddar cheese in blender. Spread mixture on tortilla shells. Sprinkle with cheddar cheese. Roll each tortilla shell. Refrigerate until firm. When ready to serve, slice into 2 inch sections. Store any unused portions in refrigerator. These keep well.
Cream shortening and sugar together. Add sifted dry ingredients alternately with eggs (one at a time). Add lemon juice, vanilla and salt. Bake in a greased and floured Bundt pan at 300° for about 1 hour and 10 minutes. Let cool slightly before removing from pan.
Mix mushroom liquid, chicken broth, soup and cheese. Heat to melt cheese. Cook package of green spinach noodles in broth until tender. Mix all together; season to taste. Put in buttered casserole. Add sliced pimento on top. Bake at 300° for 1 hour. Freezes well. Serves 20.
In a 9 x 13-inch pan, combine soft margarine, sugar and pretzels. Bake at 400° for 8 minutes and cool.
In a large skillet, saut onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer uncovered for 10 minutes. Place half of the spaghetti in a greased 13 x 9 x 2-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of Cheddar cheese. Repeat layers.
Cool jello mixture. Mash bananas. Stir in the pineapple and thawed strawberries. Add the blended fruits to the jello. Put 1/2 of mixture in a 9 x 13-inch pan. Place in refrigerator until firm. Spread sour cream over jello. Add the rest of the mixture. Refrigerate.
Cut eggs in halves lengthwise; remove yolks. Mash yolks. Stir in mayonnaise, mustard, horseradish, salt and pepper. Fill egg halves with mixture; chill. Sprinkle with paprika before serving. Cut olives in halves and top each egg.
Cook spinach, drain and cool. Combine other ingredients with spinach. Chill at least 2 hours.
Saute onions and garlic in oil for 5 minutes. Add parsley, tomato puree, tomato sauce, sherry, spices and water. Simmer (covered) for 1 hour. Remove garlic. Add fish and shellfish. Simmer for 20 to 30 minutes more. Top with steamed clams. Serve over pasta.
Mix ingredients together. Place in 12 stemmed sherbet glasses. Put your favorite sauce or whipped cream on top. A cherry may be used for decoration.
Mix Jell-O as directed on box, minus 1/4 cup water, until thickened. Thaw strawberries and crush them. Add the Equal and let sit for a while. Add the strawberries with the juice, pineapple, cream cheese and pecans. Let set until firm.
Heat all ingredients in a double boiler or microwave. Serve hot in chafing dish with toast points or crackers.
Heat pineapple	and strawberries along with lemon juice and sugar. Bring to a full rolling boil; cook, stirring for one minute. Remove from heat and stir in Certo. Stir and cool 10 minutes. Put into margarine cups. Makes about 5. Cover and place in refrigerator. Not necessary to seal. Will keep for 2 to 3 months, unsealed.
Combine chocolate chips, condensed milk and butter in a 2-quart glass bowl. Microwave at Medium (50%) power for 4 to 5 minutes, stirring at 1 1/2 minute intervals. Stir in nuts. Pour into an 8-inch dish. Chill at least 2 hours. Yields 2 pounds.
Cut up onions and brown in butter until soft; add beef consomme and 2 cans of water. Boil, then add lemon juice and simmer. Boil hard and add the cheese.
Brown beef in oil in large soup pot. Add water, celery, onion, tomatoes, pepper and bay leaf. Bring to a boil and then reduce heat to simmer. Cook, covered, until meat is tender, 1 to 1 1/2 hours. Stir in mixed vegetables, bouillon cubes and noodles. Bring to a boil and cook, uncovered, about 6 minutes or until noodles are tender.
Mix cream cheese and Cool Whip until smooth. Add pineapple, apricot baby food and dry Jell-O into a 13 x 9 x 2-inch pan. Top with pecans. Chill at least 3 hours before serving.
Mix all ingredients. Pour into pie shell. Bake at 350° for 1 hour.
Spread potatoes in long baking dish. Mix half of butter, soup, salt, cheese and sour cream. Pour over potatoes and cover with remainder of butter and cornflakes. Bake for 45 minutes at 350°.
Peel onions and potatoes. Slice both. Drain in a colander, then spread them onto a baking sheet or pan. Add ingredients into a mixing bowl; stir together egg, flour and pepper only with spices.
Saute chicken and vegetables in butter and oil 5 minutes in a large soup pot; add spices. Mix flour with a little water to make a paste. Stir flour paste into chicken along with remaining ingredients. Simmer 1 1/2 hours. Pour hot soup over tortilla chips and top with grated cheese. Guacamole and sour cream can also be added. Enjoy!
Mix in blender or beat with electric beater for 5 to 10 minutes. Store in refrigerator. It keeps very well.
Brown onions and green peppers in butter. Add remaining ingredients. Mix with reserved juices. Bake at 350° for 30 minutes. Best served hot.
Crush oreos and mix with melted margarine. Press mixture into a 9 inch pie plate. Soften ice cream and fill pie shell. Refreeze. When serving, top with Kool Whip, chocolate syrup, walnuts, sprinkles, etc.
Crush cookies and reserve 1/2 cup. Mix cookies and margarine. Press into a 13 x 9-inch pan. Refrigerate for one hour.
Mix soups and heat. Add butter and water. Mix half soup mixture with rice and put in bottom of 1 1/2-quart casserole dish. Top with chicken breasts and cover with rest of soup mixture. Sprinkle with Parmesan cheese and almonds. Bake uncovered at 250° for 3 hours. Perfect for Sunday lunch. Put it on at 9:30 when you leave for Sunday School. It's ready when you get home from church at 12:30. May be made ahead and refrigerated.
Heat the oil and fry the chicken pieces. In this same oil, fry the onion, garlic, salt, pepper, cumin and coriander and when it is cooked, add the red pepper strips. Add the water and beer. When it comes to a boil, add the rice and cover with lid. Let it cook for 17 minutes and add the green peas.
Feed all through "Salad Shooter" with fine shredder head (or food processor, or grate by hand). Mix with dressing ingredients. Refrigerate. Stir before serving.
Brown beef in a large skillet; pour off fat. Add beans, barbecue sauce and peppers; cook, stirring frequently, until bubbly hot. Makes 6 servings. Serve over warmed hamburger buns.
Cook pasta to desired tenderness. Rinse with cold water and drain. Add oil and spice mixture. Add onion and cucumber. Refrigerate overnight.
Cream together cream cheese, sugar, bananas, pineapple, frozen strawberries and Cool Whip. Add nuts. Freeze overnight. Take out 1/2 hour before serving.
In blender, combine all ingredients until smooth. Store tightly covered in refrigerator for up to one month. Stir before serving.
Mix thoroughly and put in tightly covered container. Use 2 heaping teaspoonfuls to each cup of tea. May be served iced.