HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain all of beans. Rinse kidney beans. Mix beans, onion, celery and green pepper. Mix vinegar, oil, sugar, salt and pepper. Pour over beans. Let set in refrigerator 12 hours. Don't cover.
Combine rhubarb and sugar. Let set to form own juice. Boil 10 minutes; remove from heat. Add jello. Spoon into jars and cover.
Flatten chilies, slice the cheese and layer in a greased 3-quart casserole pan. Start with chilies and alternate with cheeses (separate or mixed). Layering until all chilies and cheese are used.
Fry onions, browning them lightly in fat. Place cooked pinto beans in casserole. Add onions. Brown sugar or molasses, tomatoes and chilies, salt, pepper, oregano and meat. Bake covered in a 325° oven for 30 minutes. Finish baking without cover to brown.
Mix together and roll out on a lightly floured surface. Cut with biscuit cutter and cook at 400° until light brown.
Preheat oven to 350°. Prepare spaghetti according to package. Drain.
Mix all ingredients together. Pour into 9 x 13-inch pan and cook at 400° until brown on top.
Make a roux with butter and flour; add fish stock and wine. Simmer 5 to 10 minutes. Add rest of seasoning. Cook for 20 minutes. Serve as soup or serve with rice.
Set oven for 375°. Work butter and cheese together until blended. Gradually stir in sugar; beat until fluffy. Beat in egg yolk and vanilla; stir in flour and mix well. Put through a pastry tube (star, etc.). Decorate with red or green sugar for Christmas look. Bake for 12 to 15 minutes, until lightly browned. Makes about 4 dozen.
Mix all ingredients. Pour into a greased 2-quart casserole. Bake, covered, at 300° for 30 to 40 minutes. Uncover the last 15 minutes, until golden brown. Serves 8.
Heat oven to 350°. Grease and flour two 8 or 9-inch layer cake pans. In medium bowl, beat margarine and brown sugar until fluffy. Add eggs; mix well. Add soup. Add dry ingredients and milk, beginning and ending with flour. Mix well. Add raisins and nuts. Divide batter into pans. Bake layers 25 to 30 minutes or until toothpick comes out clean. Cool layers in pans 10 minutes. Remove to racks and cool completely.
Beat egg whites first, then set aside. Mix all other ingredients, except pecans and vanilla wafers. Fold in egg whites and pecans. Cover bottom of buttered dish with half of vanilla wafers. Pour mix over wafers. Cover with remaining wafers.
Melt peanut butter and butter in microwave for 2 minutes, stirring well. Mix in vanilla and brown sugar. Add 10x sugar after brown sugar is dissolved. Mix until like play dough. Press into 9x13 cake pan.
Mix dressing ingredients well ahead and chill. Fry bacon crisp. Drain. Crumble wedge tomatoes. Break lettuce into small bits. Add onion slivers to lettuce and tomato. Top with bacon and Blue cheese. Add dressing to salad and toss.
Mix all ingredients. Place in casserole or bean pot. Bake, uncovered, at 325° for 3 hours, stirring occasionally. Serves 10.
Open and drain pineapple and mandarin oranges very good. Add all ingredients together; mix in sour cream. Refrigerate and serve. Keep remaining in refrigerator.
Combine sour cream and egg in a bowl. Coat breasts in mixture and then bread crumbs. Bake covered at 350° for 30 minutes. Great for pork chops, too.
Wash and dry lettuce. Add onions. Cover and refrigerate to keep crisp. In a 10-inch skillet over medium heat, cook bacon until crisp. Remove and drain on a paper towel. Reduce heat to low. To drippings in pan, add vinegar, sugar, mustard and pepper, stirring well. Cook about 10 minutes, stirring occasionally. Crumble bacon and add to lettuce. Stir dressing and pour over lettuce. Toss well. Sprinkle diced eggs on top and serve immediately. Makes 4 servings.
Cook tomatoes, pepper, onion, and celery all together until soft. Drain off water overnight. Then strain through sieve or food mill. To this add sugar, vinegar, spices and salt. Boil for 10 minutes, pour into bottles and seal. For hot catsup, add 1/8 teaspoon red pepper and 1/4 teaspoon dry mustard.
Layer lettuce, onion and celery in large salad bowl. Break frozen peas apart and layer on top of salad. Spread mayonnaise on top like frosting, sealing around the edges. Sprinkle sugar and enough cheese to completely cover mayonnaise. Cover tightly with plastic wrap and place in refrigerator overnight (24 hours). Top with bacon, eggs and any of your favorite toppings. Do not toss, but scoop to retrieve all layers.
At medium speed, mix well eggs, sugar and vanilla. Add eggs and mix. Pour batter into graham cracker crust. Bake at 350° for 40 minutes, or until center is set. Cool for best results. Refrigerate for 3 hours. Makes 8 servings.
Mix all ingredients together. Divide and roll into 2 balls. Refrigerate. Serve with various kinds of crackers.
Cut apples into quarters. Roll apples up in crescent rolls and place in pan. Sprinkle with cinnamon. Combine butter, sugar, orange juice and vanilla. Bring to boil and pour over rolls. Bake at 350° until golden brown, about 30 minutes.
Bring first 3 ingredients to a boil. Add peanuts, margarine and salt. Cook to hard crack on candy thermometer. Quickly add baking soda. While stirring, pour into well-greased biscuit pan. Cool, then break into pieces. Store in airtight container.
Prepare cake and bake according to directions on the box. While still warm, make holes in cake using the end of a wooden spoon. When cake is cooled, pour caramel topping into each hole. Spread whipped cream on top of cake. Then sprinkle Heath Crunch on top of whipped topping. Enjoy!
Melt margarine with water and cocoa; bring to boil. Sift together sugar, flour and soda; add buttermilk and eggs. Mix in hot liquid. Bake in 9 x 13-inch pan for 25 minutes at 375°.
Shake all ingredients in a large Ziploc bag. Pour into a greased 8 x 8-inch baking dish. Bake at 350° for 35 minutes. Yield: 4 servings.
Combine flour, soda, salt, nuts, baking powder and cinnamon. Set aside. Beat eggs lightly in large mixing bowl. Add sugar, oil and vanilla. Stir in zucchini and pineapple. Add dry ingredients. Stir only until moistened.
Cream sugar and eggs together. Pour rest of the ingredients together. Add to egg mixture. Grease pan well. Bake at 325° for 1 hour. Bread may split on top. Cool for 10 minutes. Puncture top with toothpick. Pour on glaze. Makes two loaves. Glaze is enough for both loaves.
Combine all ingredients and pour into a 2 1/2-quart casserole dish. Bake at 350° for 1 hour.
Combine and let settle. Skim off any foam. Store in refrigerator but allow to warm before using.
Mix pudding ingredients. Pour all but 1/2 cup into greased 8 x 8 or 9 x 9 pan. Bake on 350 about 20 minutes.
Mix cucumbers, peppers and onions. Sprinkle salt over the top of the mixture, then add the ice. Set 3 hours. Drain water off. Mix together sugar, vinegar, turmeric, cloves, mustard seed and celery seed and pour over cucumbers. Bring to a boiling point, but do not boil. Fill hot jars and seal.
Chop green onion tops and shred the shaved ham. Roll tips and ham into a ball with the cream cheese. You may sprinkle garlic salt in the cream cheese, if desired.
Cut steak in serving pieces or in thin strips. Dissolve bouillon cubes in the hot water. Dredge meat in flour. Brown on both sides in shortening. Add bay leaf, onion, salt and pepper, water with the bouillon cubes, carrots and potatoes. Cover and cook over low heat 50 minutes or until meat and vegetables are tender. (I like to add zucchini the last 15 minutes of cooking time.)
Brown hamburger meat; drain off grease and let cool. Add lettuce, tomato, cheese, onion and mayonnaise; toss slightly. Add corn chips. Toss well. Yields 6 servings.
Halve peppers lengthwise, removing stem ends, seeds and membranes. Immerse peppers into boiling water for 3 minutes. Sprinkle inside of pepper with salt. Invert on paper towels to drain.
Saute onions and bell pepper in oleo. Combine all ingredients and place in lightly greased baking pan. Cover and bake at 400° for 30 minutes.
In small bowl, mix onion, mushrooms, pimiento, rice, pepper sauce, lemon juice, soy sauce, oil, honey and ginger root. Trim stems from Swiss chard and place 1 leaf on piece of foil. Place 1 fish fillet on the leaf and spread 1/3 cup of rice mixture over the fish. Start at that end and roll the chard and fish, then roll that roll up in the foil. Repeat with remaining fillets and place them in a shallow baking pan. Bake at 450° for 30 to 40 minutes.
Cook sausage until brown; drain and leave. Put 2 tablespoons of drippings in skillet. Saute onion and flour in reserved grease until brown. Add remaining sausage and tomatoes, corn and sugar; mix well. Pour into a 2-quart casserole dish. Sprinkle with bread crumbs. Bake at 425° for 20 to 25 minutes.
In 9-inch glass pie pan melt butter, then add sugar and cinnamon. Stir. Add raisins and nuts. Mix. Add separated rolls. Arrange in a circle. Turn over each roll so it is coated. Bake in microwave 2 minutes with plastic wrap over them. Using oven mitts, remove plastic wrap and turn rolls over. Bake another 2 minutes with plastic wrap over them. Cool and serve.
Melt all ingredients except franks in saucepan. Add franks. Simmer 30 minutes. Serve on toothpicks.
Dissolve gelatine in water. Bring tomato soup to boil and add gelatine mixture. Combine cream cheese, mayonnaise, Worcestershire sauce and lemon juice and mix. Add celery and onion. Add tomato soup mixture. Drain crab juice and fold into mixture. Pour into mold and chill overnight.
Peel oranges, removing all outside membrane. Cut in thin slices. Place alternate layers of oranges, coconut and sugar in serving dish. Sprinkle with sherry flavoring. Press down with plate; chill. Makes 6 servings.
Sift flour, salt and baking powder together. Add milk and egg; mix. Roll into balls on a floured board. Place on hot sauerkraut and cook, covered, on stove.
Peel and quarter potatoes. Combine flour, cheese, salt and pepper in a bag for shaking. Moisten potatoes with water. Shake a few at a time in bag, coating potatoes well. Melt butter in a 9 x 13-inch baking pan. Place potatoes in pan. Bake at 375° for 1 hour, turning once during baking.
In a mixing bowl, combine the first four ingredients; mix well. Serve with apples. Store in the refrigerator. Yields 2 2/3 cups.
Mix all wet ingredients. Add all dry ingredients, except flour. Add flour last and slowly. Pour into 3 large pans or 5 small pans. Fill only half full. Bake at 350° for 50 minutes.
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes. Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Repeat layers. Dot with margarine. Squeeze remaining lemon over all. Cover and bake 1 hour at 350° or until vegetables are done. Yield: 4 servings.
Cook noodles according to package directions and drain. Return to pot and add 2 tablespoons margarine and 1/2 cup milk. In large saucepan, melt remaining 6 tablespoons margarine. Blend in flour, salt and pepper. Add remaining milk, all at once. Cook and stir until mixture bubbles and thickens. Stir in gravy, chicken and noodles. Spread in 13 x 9-inch pan or large casserole. Bake, covered, at 350° for 25 minutes.
Preheat oven to 400°. In frying pan, brown ground beef and green pepper; drain. Stir in seasoning, tomato paste and water. Simmer 10 minutes. Arrange 8 triangles of rolls in ungreased pie pan over sides to form crust. Sprinkle 1/4 cup Parmesan over crust. Spoon 1/2 of hot meat mixture onto crust. Top with 2 slices Mozzarella cheese. Spoon remaining over cheese and top with 1/4 cup Parmesan cheese (put this on before baking). Bake 15 to 20 minutes. Cut remaining cheese slices into lengthwise strips arranging in lattice pattern.
Mix flour and sugar. Add milk and stir until smooth. Slice butter into pats and place in bottom of 2-quart baking dish. Pour flour mixture into dish and spoon fruit on top. Bake at 350° until golden brown.
Blend butter and sugar in bowl. Stir in egg yolk and vanilla. Sift flour and salt into bowl. Mix well. Chill. Roll in balls. Dip in slightly beaten egg white and roll in nuts. Place 1-inch apart on cookie sheet. Bake in 350° oven. After 5 minutes, press thumb in center of each cookie. Bake 5 minutes longer. Cool. Fill with frosting and garnish with peanut M&M's. Use red and green ones for Christmas. Use Confectioners Sugar Icing.
Squeeze lemons and dissolve sugar in juice. Slice one lemon very thinly . Beat cream until thick, but not stiff. Combine all ingredients and freeze.
Cook first 4 ingredients until done; drain well. Add cheese and melt. Butter and toast bread. Spoon mixture on bread; sprinkle with Mozzarella cheese. Put under broiler until cheese melts. You can freeze for later use.
Cook up steaks. Let drain on paper towels. Make stuffing according to package. Spoon stuffing onto steaks. Roll up and put in 13 x 9 x 2-inch pan; cook up au jus gravy mix according to package. Pour over rolls. Cover pan with foil. Cook at 350° for 45 minutes.
Put crushed pineapple in bottom of long cake pan. Spread pie filling over it. Sprinkle cake mix all over it. Slice margarine. Place over cake mix. Sprinkle pecans over top. Bake at 350° for 30 to 35 minutes.
Blend the lettuce, oranges, avocado and toasted almonds. Add sauce just before serving.
In a large bowl, combine berries, sugar, cornstarch, and cinnamon. Pour into a 13 x 9 x 2 inch baking dish that has been sprayed with a non-stick cooking spray. Bake at 350° for about 40 minutes stirring after about 20 minutes.
Place boned, cooked chicken in casserole dish. Put cream of mushroom soup over chicken. Stir together remaining ingredients. Pack dressing on top. Bake at 350° for 20 to 30 minutes.
Cook spinach; drain and chop. Mix hot, cooked rice with cheese, onion and butter so that it blends, then fold in spinach. Turn into casserole. Bake at 350° for 25 minutes. Serves 4.
Simmer the giblets in 1 quart of water until tender; drain (save liquid) and chop fine. With 1/2 cup of drippings, blend 6 tablespoons flour, add the liquid in which the giblets were cooked plus enough hot water to make a thin gravy. Cook for 5 minutes. Add the chopped giblets and boiled egg. Season with salt and pepper. Serve over turkey and dressing.
Mix first 5 ingredients well and pour into Bundt pan (well-greased and floured). Bake for 45 minutes at 350°.
Brown ground beef. Remove seeds from chilies. Cut lengthwise and place in bottom of baking dish. Cover with meat and grated cheese. Combine milk, eggs, flour, salt, Tabasco and pepper. Beat until smooth. Pour over meat and chilies. Bake at 350° for 40 to 45 minutes. Cool 5 minutes before serving.
Mix ham, eggs, onion, cheese, mayonnaise and chili sauce. Spread on sandwich rolls and wrap in aluminum foil. Bake at 350° for 20 minutes.
Boil meat in 2 quarts water for 1 hour. In meantime, prepare greens, removing stems and damaged leaves. Wash 3 or 4 times until rinse water is clear. Mustard and turnip green leaves are small and do not require cutting before cooking. Add whole leaves and seasoning to boiling water. Cover and cook rapidly for about 25 minutes or until tender. When done, cut greens with knife while still in pot. Serve with hot pepper slices and vinegar.
Scald milk and chill. Drain potatoes and mash. Mix with milk. Put Crisco in 1 cup hot potato water. Cool to lukewarm; add yeast. Put vanilla and sugar in milk mixture. Add eggs to potato water. Add salt and combine potato water and milk mixture. Add flour. Knead. Cover in pan and let rise for 2 hours. Work down. Cut doughnuts. Fry in hot grease. Mix remaining ingredients and glaze.
Prepare meatballs with first 9 ingredients (except add parsley before mixing); then shape into 1-inch balls. Cook meatballs in a 12-inch skillet over medium heat about 15 minutes, turning occasionally until brown.
Peel and cut up potatoes. Cook until tender. Fry bacon until crisp. Drain potatoes; add sour cream, oleo, cheese and bacon (crumbled in small pieces). Salt and pepper to desired taste.
Cook rice according to directions on package. Melt butter in heavy skillet. Add onion and saute for 3 to 4 minutes or until onion is tender but not mushy. Add rice, raisins, almonds, curry powder, salt and pepper. Fold to blend well. Serve garnished with fresh mint or parsley.
Melt margarine; add peanut butter and graham cracker crumbs. Mash into greased 9 x 13-inch pan. Melt chocolate chips and spread over top. Cool and cut into squares.
Cook potatoes in boiling water to cover for 3 minutes, or until crisp-tender. Drain and set aside. Trim fat from steak; cut steak into 1-inch pieces. Coat a 10-inch ovenproof skillet with cooking spray; place over medium-high heat until hot. Add steak; cook, turning occasionally, until browned on all sides. Remove from pan; set aside. Wipe drippings from skillet with a paper towel. Coat skillet with cooking spray. Add carrot; saute 4 to 5 minutes, stirring frequently. Add onion, celery and garlic; saute until vegetables are tender. Combine flour, pepper and thyme; stir well. Stir flour mixture into vegetable mixture. Cook 1 minute, stirring constantly. Add beef, green beans, tomatoes and vegetable juice cocktail. Bring to boil; reduce heat and simmer for 5 minutes, stirring occasionally.
Boil the chicken in water seasoned with onion, celery, salt and pepper until tender. Remove chicken from stock; bring stock to boil. Drop dumplings in; add hard-boiled egg. Cook 15 to 20 minutes. Remove skin and bones from chicken. Return to broth. Cook until dumplings are tender.
Soak 2 quarts of white beans overnight. Cut 2 pounds of beef up and along with bones put in a soup pot with a pound of bacon. Bring to boil and skim off scum. Add a little celery and pounded celery seed. Cook until all is done and then strain through colander. Enjoy.
Stand peppers in a 9-inch microwave-safe pie dish. Add 2 tablespoons water to dish. Cover with waxed paper. Microwave on High 6 to 8 minutes until crisp-tender. Meanwhile, put turkey, salsa, tomato sauce, rice, chili powder, cumin and garlic in a large bowl. Mix until blended. Fill peppers with turkey mixture. Cover with waxed paper and microwave on High 16 to 18 minutes, rotating dish 1/4 turn every 4 minutes, until thermometer inserted in center of turkey mixture registers 160° and peppers are tender. Remove peppers from oven and let stand 5 minutes to finish cooking.
Shred cabbage, onion and green pepper. Add 1/4 cup of sugar and toss. Combine remaining ingredients and remaining sugar and bring to a boil. Pour immediately over vegetable mixture. Cover and chill for about 4 hours.
Brown sausage slowly until crumbly. Drain and blot. Set aside. Make a white sauce with butter and flour, stirring over low heat until smooth and pasty. Gradually add milk, stirring till thickened. Season with salt and pepper to taste. Stir in crumbled sausage. Heat thoroughly. Serve over hot biscuits, grits or toast.
Cook chicken (boil). While chicken is cooking, prepare Stove Top as directed on box; set aside. After chicken is done, tear chicken off the bones and place in casserole dish. Add soup to chicken and mix. Put Stove Top on top of chicken mixture. Bake at 350° for 20 minutes.
Prepare packaged potatoes according to directions to serve 4. Stir in remaining ingredients. Spoon into 4 foil baking shells. Sprinkle with paprika. Bake at 350° for 20 minutes. Serves 4.
Combine all ingredients in a casserole. Bake 30 to 40 minutes at 350°.
Cut ribs in rather small pieces, about 3 or 4 inches. Marinate in chicken broth, soy sauce, vinegar, honey, sherry, ginger and garlic. Stir completely. Put ribs in and marinate for 3 hours (no longer, or ribs will become tough). Bake for 2 1/4 hours at 325°. Baste every 10 minutes.
Bring beans to boil in large pan. Boil for 10 minutes. Drain. Pour cold water over them immediately until cool. Put grease in large skillet and let it get hot. Mix vinegar, sugar and water separately in another container. Add beans and mixture in hot grease and let simmer 15 minutes.
Combine and mix well. Marinate meat 4 to 12 hours in refrigerator. May baste with marinade during cooking.
Mix by hand and pour into 2 loaf pans. Bake at 325° for 1 hour.
Mix first 7 ingredients together; put in greased baking dish. Mix other ingredients and sprinkle over top of potato mixture. Bake at 300° for 45 minutes.
Heat coffee, sugar and water to dissolve. Refrigerate. When ready to serve, add to remaining ingredients and mix well. Yields 50 servings.
Grease and flour a 9 x 9 x 2-inch baking pan. Mix and sift flour, sugar, cocoa, baking powder and soda into a large mixing bowl. Stir in mayo. Gradually stir in water and vanilla until smooth and blended. Pour into pans. Bake at 350° for 40 to 45 minutes. Cool completely.
Press crescent rolls into bottom of 14-inch pizza pan or jelly roll pan. Bake for 8 to 10 minutes at 400° until golden; cool.
Mix spaghetti and tuna. Sprinkle breadcrumbs and cheese on top. Place in casserole dish and put in preheated oven at 350° for 25 to 30 minutes.
Mix together white sauce, salmon, egg yolks, lemon juice, salt and pepper. Beat egg white very stiff; fold into mixture. Pour into casserole dish or souffle dish sprayed with Pam. Bake at 350° until brown and toothpick comes out clean. Approximately 40 to 45 minutes.
Layer in a 13 x 9-inch pan the pineapple and cherry pie filling. Sprinkle box of cake mix over the pineapple and cherries. Cut butter up over top in rows. Sprinkle on pecans. Bake at 350° for 1 hour or until brown. You can use sliced peaches instead of pineapple and cherries and layer with butter and brown sugar alternately.
Trim crusts from bread and cut slices in half. Grease 9 x 13-inch baking dish. Layer as follows: 1/2 of bread, 1/2 of ham, 1/2 of each of cheeses. Repeat layers. Combine eggs, milk and seasonings. Pour over layers. Refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine cornflakes and melted butter; sprinkle over casserole. Bake at 375° for 45 minutes. Cover loosely with foil to prevent overbrowning. Let stand 10 minutes and cut into squares.
Cook the margarine, sugar, oil, Karo syrup and shoyu until it	comes to a boil. Pour the mixture over the Crispix and peanuts. Sprinkle the nori and mix well. Bake in oven at 250° for 30 minutes. Mix well and then bake additional 30 minutes. Good anytime!
Mix together flour, 2 cups of sugar, cocoa, 1 teaspoon of salt and soda. Add oil, water, vinegar and vanilla. Fill cupcake paper with mixture to 2/3 full.
Beat egg whites stiff. Set aside. Cream sugar and shortening. Add eggs, one at a time. Add flour with the buttermilk. Add dissolved chocolate and vanilla, then fold in the egg whites. Cook in four layers at 350° for 25 minutes.
Prepare casserole by buttering top and sides. Put in a layer of bread cubes, dots of butter, chopped onion, salt and pepper, 1 tablespoon flour and half of the tomatoes. Repeat process. Cook in 350° oven. Cover, cooking for first 1/2 hour and then remove cover for last 1/2 hour. Pan under casserole for soiling oven.
Place 1 pie crust in 9 inch pie pan. Mix together all ingredients, pour into pie pan. Place the second crust over filling. Flute edges. Cut slits in top. Bake at 425 for 35 to 45 minutes or until crust is golden brown.
Mix together the ground meat, evaporated milk, oats, chopped onion, salt and pepper. Cook the tomato sauce, brown sugar, vinegar, Worcestershire sauce, dry mustard, chili powder and 1/2 teaspoon of salt for 5 minutes. Stir half of this mixture into the meat loaf and place in loaf pan. Pour rest of sauce over the top and bake at 350° for 50 minutes.
In a shallow container (pizza pan or cookie sheet) Spread: 2 cans refried beans, and 2 or 3 avacodoes mashed with 1 tbsp. lemon juice. Mix together: 1 c. mayonnaise, 1 c. sour cream, & 1 pkg. taco seasoning. Spread over the avacodoes: 3 c. shredded cheddar cheese, 2 chopped tomatoes, 1 bunch green onions chopped up, & 1 can sliced ripe olives.
Pound chicken breasts to about 1/8-inch thickness. Cut in serving size pieces. On waxed paper, mix salt with 3 tablespoons flour. Coat chicken cutlets with flour mixture.
Cut each ham steak into three serving sized pieces. Combine brown sugar and mustard; spread over ham. Top each piece of ham with a pineapple slice. Place in an ungreased 15 x 10 x 1-inch baking pan. Bake at 375° for 10 minutes or until heated through.