HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat up beans, then remove. Heat 1 cup boiling water, soup mix and mushrooms. Simmer 5 to 6 minutes. Pour over beans and serve. Serves 4.
Parboil eggplant until tender. Layer with remaining ingredients. Melt 1/2 cup butter and mix with bread crumbs. Place on top of layered ingredients. Bake about 20 minutes in 350° oven.
Mix the cream cheese, sour cream, white sugar and vanilla together and toss grapes in mixture. Place in a 9 x 13 dish. Mix the brown sugar and pecans and sprinkle over grape dish.
Wash potatoes. Grease skins of potatoes and bake at 375° for 1 hour or until soft to touch. Cut a long oval slice from top of potato and scoop out pulp into a bowl. Add butter, sour cream, egg, salt and sugar to potato pulp. Beat well; stir in bacon. Place mixture back into potato shells, stuffing them high. Sprinkle with paprika. Bake at 400° for 10 to 15 minutes.
Fry bacon; drain on paper towel and set aside. Use 3 tablespoons of fat to saute onion, celery, bell pepper and bay leaf. Cook until vegetables are crisp-tender. Mix in flour, then corn, milk, salt and pepper. Cook until soup comes to a boil and is slightly thickened. Just before serving, stir in 1 cup cheese. Spoon over soup 1/2 cup cheese and bacon pieces.
In a large bowl, mix mayonnaise, sugar, water and vanilla until well blended. Sift together flour, cocoa, salt and baking soda. Add all at once to liquid ingredients; mix until just blended. Spread batter in 2 greased and floured 8-inch layer pans. Bake at 375° for 20 to 25 minutes.
Melt chips, peanut butter and oleo on low heat in large pan, stirring constantly, until melted. Add the Crispix; stir until coated. Put powdered sugar in brown paper bag. Add coated cereal; shake well. Store in cereal box in refrigerator.
Beat egg yolks. Add 1/2 cup sugar, lime juice and salt. Cook in double boiler until the mixture coats a spoon. Remove from heat and add gelatin (which has been soaked in 1/2 cup cold water) and rind. Mix well, chill; until the mixture begins to thicken. Beat egg whites with remaining sugar until they stand in soft peaks. Fold into a 9-inch baked pie crust or a crumb crust. Chill. Spread with real whipped cream just before serving.
Tear cake into small chunks. Put in a 9 x 13-inch pan. Mix jello with 2 cups boiling water, no cold water. Add partially thawed strawberries and juice. Put in refrigerator until it begins to set. Add Cool Whip to jello. Pour over cake. Chill.
Preheat oven to 425°. Mix sugar, cornmeal and flour in large bowl. Stir in eggs. Blend in half and half, margarine, vanilla and salt; pour filling into pie shell. Bake for 15 minutes. Reduce oven temperature to 375°; continue baking until puffed and golden, 45 to 50 minutes. Let pie cool to room temperature before slicing and serving.
Mix and sift flour, sugar, baking soda, salt and cinnamon. Stir in almonds. Beat eggs slightly; combine with oil, almond extract, bananas and undrained pineapple. Add to dry ingredients; mix thoroughly, but do not beat. Spoon batter into a well oiled 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes. Remove from oven; let stand 10 to 15 minutes. Invert on cake rack. Remove pan. Cool thoroughly before frosting. Makes 12 to 16 servings.
In a Dutch oven, heat oil. Add eggplant and saute for 10 minutes over moderate heat, stirring frequently. Remove from heat; sprinkle with flour and toss eggplant to coat. Add onions, green pepper, garlic, stewed tomatoes, kidney beans, oregano, salt and water. Carefully mix ingredients together. Return to heat. Bring mixture to a boil. Cover. Lower heat and cook 15 minutes, stirring occasionally. Do not overcook because vegetables should be crisp. Serve on fluffy cooked rice. Serves 4 to 6.
Mix all ingredients together. Add to the fish and marinate at least 30 minutes. Can pan fry, broil or cook on the grill. Serves 4.
Combine the jello with the boiling water. Cool and thicken very slightly. Add the remaining ingredients.
Cream ingredients together. Put in pie pan and cover with shredded lettuce and tomatoes, cut in small pieces. Put sliced black olives on top. Serve with nacho chips.
Mix butter, mustard, Worcestershire sauce, onion and poppy seed. Split rolls and spread mixture on the bottom half of each roll. Top with thin slices of cheese and ham. Replace top halves of rolls. Cover with foil and bake at 400° for 15 minutes.
Slice beef thinly. Rinse spinach. Heat oil in pan, when heated, stir-fry beef until redness is gone. Mix in spinach until all leaves have shrunk. Put in soy sauce and pepper for seasoning. Then beef and spinach is ready to be served with rice or potatoes.
You can toast the almonds in a dry skillet or other pan in a 325° oven, stirring often, until color turns to tan. Remove and cool. Then put them in a food processor to grind.
Cream butter and sugar. Add eggs, vanilla, spices, nuts and apples. Add flour and baking soda; mix well.
Line muffin pans with 12 paper baking cups; place 1 tablespoon of graham cracker crumbs in each cup; set aside. In small mixer bowl, beat both packages of cream cheese until smooth. Add sugar and vanilla; beat. Beat in milk. Add eggs; beat just until blended. Divide mixture in half. Add melted chocolate to one half and add peanut butter to the other half of cream cheese mixture.
Unroll 1 can of crescent rolls into bottom of a greased 13 x 9-inch pan. Mix cheese with 1 cup of sugar and vanilla; spread over rolls. Place 2nd can of rolls on top, same as the 1st. Pour melted margarine on top. Mix 1/4 cup of sugar and cinnamon. Sprinkle on top. Bake 30 minutes at 350°. Let cool. Slice into squares.
Mix well and pack into a greased 9 x 5 x 3-inch loaf pan or shape into loaf in shallow baking pan. Bake for 1 1/2 hours at 300°.
Wrap Tater Tots with 1/2 strip of bacon while the Tater Tots are frozen, overlapping the bacon. Place in oven for 30 to 45 minutes until brown at 350°.
Mix well. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until toothpick comes out clean.
Marinate beef 15 to 20 minutes in wine mixed with salt, garlic salt and pepper. In baking dish add 1/4 inch of water, onions, celery, carrots, broccoli, basil and oregano. Cover with	foil and steam	vegetables until tender. Prepare rice following directions	on package. Grill meat to desired doneness. After meat is cooked, cut into pieces. On a platter, arrange bed of rice. Place meat on rice and add steamed vegetables to the edge. Cover vegetables with grated cheese while hot to insure melting. Serves 2.
Cook and cool rice. Add all ingredients and chill. Amounts of ingredients may vary according to taste.
Butter 8 x 8 x 2-inch pan. Fold and place sheet of aluminum foil down middle of pan to divide it in half. Heat sugar, cream of tartar and milk to boiling in heavy saucepan. Let simmer until 230° on thermometer. Remove from heat. Stir in coconut. Spoon half into one side of pan. Blend in food coloring into remaining half and pour into other side of pan. Chill for 2 to 3 hours. Cut into 1-inch cubes. For gifts, alternate colors in apothecary jar.
In a saucepan, put milk and marshmallows. Heat just enough to melt marshmallows. Add crackers and work together with hands. Add rest of the ingredients and mix thoroughly. Pour into greased bunt pan and refrigerate for at least 1 hour before serving. Keep refrigerated.
In a small bowl, mix 1/2 cup sugar and 3 tablespoons cinnamon. Cut biscuits into fourths. Roll 1 1/2 cans of biscuits in mixture and place in Bundt pan. In a saucepan, melt one stick oleo and 1/2 cup sugar. Add vanilla. Pour half of this mixture over biscuits in pan. Roll the remainder of biscuits in sugar-cinnamon mixture and place them in the pan. Pour the rest of the butter mixture over the biscuits. Bake for 20 minutes at 350°. Do not cut, pull them apart.
Mix together Ricotta cheese, broccoli and eggs. Spread on bottom crust. Spoon chopped tomatoes on bottom crust. Top with Mozzarella cheese and Parmesan cheese. Top with second crust. Bake at 450° for 25 minutes. One-half cup of pizza sauce last few minutes of baking.
Mix 1 cup hot water, 1/2 cup sugar and 1 cup Crisco and set aside. Mix 1 cup very warm water with 3 packages yeast. Add 1/4 cup sugar and 1 tablespoon baking powder. Mix the two mixtures together. Add 2 beaten eggs and 6 cups flour. Mix well. Shape into rolls and bake at 350° for 15 to 20 minutes. Yield: 4 dozen rolls. This can also be stored in the refrigerator if you don't want to use it all.
Combine sugar, eggs, shortening and pumpkin. Stir dry ingredients together and add to creamed mixture alternately with water. Stir in nuts and fruit. Fill greased tin can 1/2 to 2/3 full and bake at 350° for 1 hour.
Grind cranberries and orange; add sugar. Mix Jell-O in boiling water and let set until it begins to thicken. Add celery, pecans, cranberries and orange (which has been prepared with sugar). Refrigerate until firm.
Cook chicken breasts in salt water until tender. Take chicken off bone and mix with chicken soup and sour cream. Melt butter. Crush crackers and mix with butter. Put on top of chicken mixture and cook at 350° until bubbling hot and crust is brown.
Stir all ingredients together, refrigerate and serve cold. Good way to recycle leftover pinto beans.
Combine and refrigerate overnight. Put in casserole and top with 1	cup grated Cheddar cheese and 1/2 cup crushed potato chips. Bake 20 to 25 minutes at 400°.
Mix thoroughly. Bake in conventional oven at 350° for 1 to 1 1/2 hours. Test with a fork.
Mix all together. Cook in slow cooker on low for 7 to 8 hours.
Combine first seven ingredients, place in unbaked pie shell. Bake 20 minutes in 425° oven. Cover with aluminum foil and bake 20 to 25 minutes longer.
Tips: Make only 1 batch at a time. Heavy saucepan is a must to prevent burning.
Combine first 3 ingredients in heavy pan and slowly bring to a boil. Peel and thinly slice potatoes and add to hot milk. Add garlic and cream. Slowly bring to a boil. Simmer 15 minutes. Place potatoes in a well-buttered casserole. Bake in 325 degree oven until sauce has thickened. Sprinkle with cheese and bake until cheese has melted.
Combine crumbled cornbread with crumbled white bread or biscuits. Soak dry mixture with chicken stock. In a skillet, saute onion and celery. Add to other mixture along with beaten eggs and sage. Mix well and add enough of the liquid to make right consistency. Bake in bread pan at 400° about 1 hour.
Layer in order in an 8 x 10-inch pan: bean dip, avocado, sour cream, taco mix, lemon juice and mayo stirred together, tomatoes, green onions, olives and Cheddar cheese.
Microwave potatoes on High power for 12 minutes or cook potatoes in oven at 350° until soft. (Potatoes will bake in a hurry if they are boiled in salted water for about 10 minutes before popping into a very hot oven.)
Combine first 5 ingredients; mix well. Cook over low heat until done, turning to brown on all sides. Drain on paper towels. Combine flour, salt, paprika and cheese. Cut in butter with pastry blender. Mix with hands until dough is smooth. Shape 1 tablespoon of dough around each sausage ball, covering sausage completely. Place on greased baking sheets. Bake at 350° for 15 to 20 minutes. Servings: 4 dozen.
Mix butter and stuffing mix in bowl. Cook squash and onion and then add cream of chicken, sour cream, carrots and cheese. Line bottom of baking dish with 1/2 of stuffing mixture. Spread squash mixture as middle layer and remainder of stuffing mixture on top. Bake at 375° for 35 minutes.
Cream shortening. Add sugar and egg yolks. Beat well. Add melted chocolate, milk and yeast. Mix. Beat in flour and salt sifted together. Fold in stiffly-beaten egg whites. Let stand in refrigerator overnight. Next morning, add baking soda dissolved in hot water and vanilla; mix well. Put in greased 10-inch tube pan. Bake at 350° for 45 minutes.
Cream butter. Add sugar, milk, flavoring, egg yolks (well beaten), flour, baking powder and salt. Beat egg whites to a stiff froth. Add to mixture. Add enough more flour to roll. Cut off a small piece of dough and roll on floured board. Sprinkle with sugar and shape with cookie cutter. Bake for 10 minutes at 375°.
Cut cabbage in quarters. Steam cabbage until tender. Wrap hamburger in cabbage leaves. Cook in tomato juice in oven until done (about 1 hour).
Spread dried beef in bottom of 13 x 9-inch casserole dish. Wrap each chicken piece in a slice of bacon and place on top of dried beef. Pour mixture of the soup and sour cream over top of chicken. Cover loosely with foil. Bake at 300° for 4 hours. Uncover for several minutes before serving.
To prepare pulp, quarter and core pears. Cook until soft. Add only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp. Add remaining ingredients. Cook until thick, about 35 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Cool. Test for seal. Makes 4 pints.
In skillet combine soup mix and meat. Brown well. Blend in cheese. Separate rolls as per package directions, then cut in half. Place spoonful of meat mixture in center of each triangle. Fold over and seal edges. Place on ungreased cookie sheet and bake 15 minutes or until golden brown. Bake at 375°. Makes 48 turnovers.
Sift flour, baking powder and salt. Break eggs into a cup measure. Add 1/2 cup milk or more to make 1 cup. Beat eggs and milk thoroughly. Add liquid and parsley to the flour mixture and stir until smooth and stiff. Drop by spoonfuls over steaming hot chicken soup or stew. Cover. Allow to steam over low heat for 10 minutes. Do not lift cover.
Make lemon filling in medium size pan. Combine flour, cornstarch, sugar and salt. Mix well. Gradually add water, stirring until smooth. Over medium heat, bring to boiling, stirring occasionally. Boil 1 minute until shiny translucent. Quickly stir some of hot mixture into egg yolks. Pour back into mixture and cook over low heat for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice, lemon zest and butter. Pour into baked pie shell. Preheat oven to 400°.
Mix first 7 ingredients and set aside. Saute 1/2 pound ground beef. Drain on an absorbent paper towel. The next 3 ingredients are prepared and placed in separate mounds, ready to be used. Grease a large iron skillet. Heat. Sprinkle a very thin layer of meal in skillet and brown slightly. Pour 1/2 batter in skillet. Sprinkle cheese, then meat, peppers and onion evenly over batter. Pour remaining batter on top. Bake in 350° oven for 45 to 50 minutes.
Cut steak into medium size pieces (3 x 5-inches). Brown steak with diced onion, Worcestershire sauce, seasoning salt and pepper. (This should be done in a Dutch oven type pan as this dish is also baked.)
Mix well; pour into 9 x 13-inch pan. Spread 1 cup crushed cornflakes over casserole. Pour 1/2 cup melted butter over cornflakes. Bake at 375° for 1 hour.
Mix Carnation milk, sugar and salt. Put in pan over low heat; heat to boiling point. Boil 5 minutes exactly, stirring constantly. Remove from heat and add diced marshmallows, peanut butter chips, vanilla and nuts. Stir until smooth and ingredients are melted. Spread on buttered platter.
Combine sugars, oleo and oil; beat well. Add eggs one at a time and beat well. Add remaining ingredients and mix well. Chill a while; drop small balls on an ungreased cookie sheet and flatten with a fork. Bake at 375° for 10 to 12 minutes. Take out just before turning brown. Fruit, nuts or chocolate chips may be added to the batter.
In a medium size bowl, beat egg whites just until stiff, moist peaks form; set aside. In large bowl, combine egg yolks, granulated sugar and salt. Beat yolk mixture until thick. Blend in milk, vanilla and the 4 tablespoons butter. Continue beating while gradually adding flour; blend well. Gently fold in beaten egg whites.
Mix all of the ingredients and pour into a graham cracker crumb crust. Bake at 350° for 40 minutes until center is set. Cool, then refrigerate for about 3 hours.
In a 9 x 13-inch pan, put pineapple, then pie filling, dry cake mix, nuts and margarine over top. Bake at 350° for 50 to 60 minutes.
Combine carrot, green pepper strips, onion and water in 1-quart casserole dish. Cover and microwave at High (100%) until vegetables are tender-crisp, 2 to 3 minutes, stirring once. Set aside. Place cottage cheese, yogurt and lemon juice in food processor or blender and process until smooth. Place in small bowl and add cooked vegetables and dill weed. Mix well. Cover with plastic and chill. Combine garlic powder, paprika and cayenne in small bowl. Arrange vegetable spears on serving platter and sprinkle with spice mixture. Serve vegetables with dip. Yield: 12 servings, 36 calories per serving.
Prepare stuffing as directed on the box, place some stuffing on each slice of turkey, roll up, place in microwave dish, pour gravy over and put in for 5 to 7 minutes. Or in 350° oven for 10 to 15 minutes.
Cream butter and sugar together. Add eggs, one at a time, beating well after each addition. Add 1 cup buttermilk. Mix well. Add soda to remaining 1/2 cup buttermilk. Add to egg mixture. Combine salt and flour. Stir into egg mixture. Stir in dates, orange slices and nuts. Blend well. Line a tube pan with well-greased brown paper. Pour in batter. Bake in preheated 275° oven for 2 hours and 30 minutes.
Add one teaspoon salt to cabbage and let stand one hour. Squeeze out the water and add the carrots and peppers to cabbage while cabbage is standing.
Place bread in bottom of 9 x 13-inch baking dish. Beat eggs, cheese, milk and salt. Place sausage on bread and then pour beaten egg mixture on top of the sausage. Remaining cheese goes on top. Let sit overnight in refrigerator. Bake at 350° for approximately 1 hour.
Soak 3/4 cup dry soy beans overnight. Drain. Blend beans with 2 cups hot water until creamy. Combine in saucepan with other ingredients and boil. Turn to low and simmer 45 minutes. Bake in hot oven to lightly brown top.
Brown meat and onions. Drain off fat. Add remaining ingredients and simmer until desired consistency.
Boil sweet potatoes until tender; drain. Measure sweet potatoes in bowl and beat until smooth. Mix dry ingredients. Stir in sweet potatoes. Combine eggs, butter and milk, then mix with other ingredients. Pour in an unbaked pie shell. Bake 40 minutes at 400°.
Blend all ingredients together with the fingers so that the lumps of crabmeat are not broken. Heap mixture lightly into crab shells. Top with a light coating of mayonnaise and sprinkle with paprika. Bake at 350° for 15 minutes.
Cream butter and sugar. Add milk, eggs and vanilla; mix well. Work in flour and baking powder. Roll out on floured surface. Cut with cookie cutter. Place on lightly greased cookie sheet. Bake in a 375° oven until lightly browned.
Cook potatoes, carrots and celery in water until tender. Drain, reserving liquid. Set vegetables aside. In same kettle, saute onions in margarine until soft. Stir in flour, salt and pepper. Gradually add milk, stirring constantly until thick. Stir in vegetables. Add 1 cup of reserved liquid. Add more liquid to make desired consistency.
Preheat oven to 350°. Spray 9 x 5-inch loaf pan with nonstick cooking spray. In large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in center of flour mixture; pour strawberries, oil, egg white and pecans into well. Mix until thoroughly combined. Spoon batter into prepared pan. Cool completely on rack.
Combine squash, onion and salt, let stand for 1 hour. Pour liquid off. Mix sugar, vinegar, celery seed and mustard seed. Add squash and boil 20 minutes. Put in jars and seal.
Mix all ingredients and put in graham cracker crust. Chill in refrigerator for 4 hours before serving. Garnish with fresh slices strawberries and topping.
Combine scallops, lemon juice and parsley in dish; cover and refrigerate 30 minutes. In large frypan, cook onion and garlic in oil and 1/2 margarine until onion is tender. Add tomatoes and seasoning; simmer 30 minutes. Drain scallops. Melt margarine in another frypan and stir scallops for about 2 minutes. Stir in cream, nutmeg and tomatoes. Serve over cooked, hot linguini. Serves 6 to 8.
Combine sugar and egg; beat well. Add flour, soda, salt and fruit cocktail. Cover with brown sugar and chocolate chips for the frosting. Bake at 350° for 30 minutes.
Halve nectarines, pit and cut into 1/4-inch slices. Set aside. Combine Bisquick, milk, 2 tablespoons granulated sugar, cooking oil and egg. Beat for 30 seconds. Spread in greased 9 x 9 x 2-inch baking pan. Arrange nectarine slices in rows on top of batter. Pour melted butter over fruit. Combine the 1/2 cup granulated sugar, brown sugar and cinnamon. Sprinkle over nectarines. Bake at 400° for 25 to 30 minutes.
Mix flour, sugars, salt, soda, cinnamon and nutmeg. Stir together in another bowl carrots, oil, water, eggs and vanilla. Add to dry ingredients. Stir well. Pour into greased loaf pans. Bake at 350° for 60 minutes.
Combine all ingredients except the nuts. Mix with electric beater 3 minutes. Add nuts and stir. Pour into a well-greased tube pan. Bake at 350° for 50 minutes or until done.
Mix all together in a bowl. Pour into two unbaked pie shells. Bake one hour or until done. Bake at 350°.
Open soups; add, with water, into saucepan, and heat until blended. Remove from heat. Add rice and chicken; mix. Pour into a 13 x 9-inch pan and bake at 325° about 1 1/2 to 2 hours.
Mix together sugar, pumpkin, eggs and oil, beating well. Sift in gradually dry ingredients and mix well. Use 1 pound loaf pans. Makes 3 loaves. Line bottom of pans with wax paper. Bake at 350° for 1 hour and 10 minutes.
Put evaporated milk and marshmallows in double boiler and melt marshmallows. Roll graham crackers very fine. Mix cracker crumbs, raisins, nuts, cherries and pineapple in bowl and pour first mixture over them. Mix well and form into a loaf. Wrap in waxed paper and place in refrigerator.
Bring 2 cups water to boil. Stir in oats and cook 1 minute. Remove from heat; add margarine, sugar and salt. Cool to lukewarm. Sprinkle yeast over warm water. Add oat mixture and 3 cups flour. Beat until smooth, about 2 minutes, by hand. Gradually add 2 more cups flour, mixing until dough leaves sides of bowl. Turn out and knead in remaining 1/2 cup of flour for about 10 minutes. Place in a greased bowl; cover and let rise about 1 hour until doubled. Butter 2 loaf pans and divide dough in half. Roll each half onto a floured surface to a 12 x 18-inch rectangle. Roll up from the narrow end; tuck ends under and place seam side down in prepared pans. Brush with butter, if desired. Cover and let rise about 1 1/2 hours until sides come up to the top of the pans. Preheat oven to 375°. Bake 50 to 55 minutes. Cool on racks.
In blender combine ingredients. Blend 30 seconds. Pour into well-greased and floured 9-inch pie pan. Bake at 350° for 40 to 45 minutes or until knife inserted in center comes out clean. (Pie will rise but will settle as it cools to form light crust.)
Dissolve orange jello in 1 cup hot water with 1/2 cup cold water. Do the same with the lime and cherry jello. Set aside until firm. Then cut into squares.
Mix first 3 ingredients; set aside. Soften cream cheese. Cream together cream cheese and powdered sugar; add liquid and mix real good. Mix in Cool Whip. Put in pie shell and refrigerate.
Blend all ingredients. (Do not beat.) Mix lightly by hand. Fill greased iron skillet or muffin pans 3/4 full. Bake at 325° for 20 minutes or until golden brown.
Beat eggs; add sugar and butter. Beat until fluffy. Add remaining ingredients and mix well. Pour into 9 x 13-inch greased pan. Bake at 350° for 35 minutes. Serve as corn bread, cake or with milk in a bowl.
Saute mushrooms in bouillon. Layer broccoli cuts, lima beans, whole onions and mushrooms. Cover with soup. Sprinkle with cheese. Bake for 1 hour at 300°. Serves 10.
Salt and pepper okra to taste. Mix egg and milk. Dip okra into mixture and dust lightly with flour or cracker meal. Place floured or mealed okra on cookie sheet. Heat oil (375°) to bubbling (important!) in skillet or electric frypan before adding okra. Oil should cover okra. Fry until golden brown. Drain in colander or on paper towels.