HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook green beans according to package directions, drain liquid. Drain kidney beans and combine with green beans, garlic and red onion. Blend olive oil and balsamic vinegar well and pour over bean mixture. Toss well and serve chilled.
Beat first 3 ingredients at medium speed until blended. Stir in cheese and chopped onion. Separate biscuits into 10 portions. Pat each biscuit into a 5-inch circle and press into greased muffin cups, forming a 1/4 inch edge. Sprinkle with half of bacon, and spoon cream cheese mixture evenly on top. Bake at 375° for 22 minutes or until set. Sprinkle with remaining bacon, lightly pressing into filling. Remove from pan and serve warm.
Mix beans, soup and almonds in a casserole dish. Sprinkle cheese on top. Bake at 400° until it begins to bubble. Then sprinkle onion rings on top. Return to oven about 2 minutes. Serve hot.
Preheat oven to 350°. With 2 1/2 to 3-inch scalloped cookie cutter, cut rounds from bread slices. Reserve crusts for another use. Place bread rounds on baking sheet.
Cut the pork into serving size pieces. Season lightly with salt and pepper, dip into flour. Shake off the excess. Brown pork in oil in a heavy skillet, removing the meat as it cooks. After all the pork is done, return all meat to skillet and add the water. Cook, covered, over low heat, 30 minutes. Remove meat. Dissolve 3 tablespoons flour in the milk. Bring the liquid in the skillet to a boil and add milk mixture. Cook, stirring, until gravy thickens. Return meat to pan and heat through.
Mix all ingredients together; roll and cut out with floured biscuit cutter. Melt 1/2 stick of butter in a 9 x 13 pan to dip biscuits in (or you can spray the pan with Pam and spray biscuit tops with Pam butter flavor spray). Bake at 450° for 20 to 25 minutes or as brown as you like.
Brown chicken pieces in margarine and remove to adequate casserole with skin side down. Then saute vegetables in margarine along with the thyme. In bowl combine chicken soup and wine and pour over chicken. Bake at 350° for 1 hour, covered.
Let cheese and butter become room temperature; mix with dry ingredients. Divide into 4 parts; make into rolls (long) and freeze. After the rolls are frozen, slice thin. Bake at 350° for 10 to 15 minutes or less. Store in a tight can.
Mix sour cream, sugar and coconut together and cover tightly. Let it set overnight in refrigerator. Next day, bake cake mix as directed. Let cool and then cut layers in two pieces (making 4 layers). Keep 1 to 2 cups of coconut filling to frost with. Then put the coconut filling in between all 4 layers. Then frost. Keep in refrigerator.
Combine cocoa and coffee; add butter and vanilla extract. Beat until smooth; add sugar gradually until of spreading consistency (thickens as it cools).
Mix syrup, sugar and water in a saucepan; cook over medium heat until it reaches the soft ball stage.	Remove from heat and add flavoring and marshmallows. Add pecans and stir until well coated. Pour on waxed paper; separate while still warm.
Cook broccoli. Spread in a greased 9 x 13-inch pan. (I use Pam in bottom of the pan.) Layer ham and cheese. Beat remaining ingredients until smooth. Pour over ham and cheese. Sprinkle with grated cheese. Bake 1 hour at 350°.
Beat egg in large bowl. Stir in milk, corn and 1 tablespoon oil. Add and beat in flour, baking powder, nutmeg, salt and pepper. Drop tablespoons of mixture into hot oil (375°). Drain on paper towels. Serve hot. Serve with syrup if desired.
Preheat oven to 350°. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder and salt, stirring with a whisk. Combine butter, granulated sugar and brown sugar in a large bowl. Beat with a mixer at medium speed until well blended. Add vanilla and egg white; beat 1 minute. Stir in flour mixture, dried cherries, chocolate chunks and white chocolate chips. Drop by level tablespoon 2-inches apart onto baking sheets coated with cooking spray. Place pans in freezer for 5 minutes. Bake at 350° for 10 minutes until lightly browned. Cool on pans 2 minutes. Remove from pans. Cool completely on wire racks. Makes 2 dozen.
Combine first 6 ingredients and cook on low heat until thick. Cool. Mix in pineapple, whipping cream and pecans. Refrigerate overnight.
Line bottom of buttered baking dish with dried beef. Wrap each chicken breast in slice of bacon; place on top of beef. Cover with mixture of sour cream and soup. Bake at 250° for 3 hours. Serves 8.
Put sugar and butter in electric skillet at lowest setting. When light goes out, turn until light comes on again. Cook until consistency of peanut butter. Pour into buttered pan and smear top with chocolate bar. Grind almonds in blender. Sprinkle top with almonds. Break up in pieces.
Preheat oven to 375° (350° for glass), 8 x 8-inch pan. In small pan within a larger pan over simmering water in a double boiler, melt the chocolate. Then add the butter, 1 piece at a time, stirring until each is incorporated into the chocolate. Remove from heat; mix well and let cool to room temperature. In the medium bowl of an electric mixer, beat eggs, salt, vanilla extract and almond extract until thick and light in color. Add sugar while continuing to beat about 8 more minutes or until eggs reach the consistency of soft peaked whipped cream. Thoroughly blend in chocolate mixture and then fold in flour and nut pieces. Spray or lightly butter pan and pour in batter. Bake in the center of the oven for 35 minutes or until a wooden toothpick inserted 1 1/2 inches from the edge comes out clean and the top is dry. Cool in the pan on a rack at least 6 hours before cutting into 30 bars or 36 squares. If desired, sprinkle brownies lightly with powdered sugar before serving.
Select, wash and prepare vegetables. Chop and combine all vegetables. Simmer mixture until it begins to thicken. Add spices and vinegar. Cook until thick. Remove spices and can in jars.
Combine shortening, sugar, molasses and egg; beat well. Sift together flour, soda, spices and salt. Add to first mixture and mix well. Chill thoroughly. Shape into balls and roll in sugar. Place on greased cookie sheet. Bake in 400° oven for 8 minutes. Very good.
Halve the apples; cut out cores and slice. Spread peanut butter on each slice and serve on platter with glasses of cold milk.
Preheat oven to 350°. Spray an 8 x 8-inch pan with cooking spray. Combine flour, baking powder and salt with 1/4 cup of the cocoa. Blend in Mott's applesauce, vanilla and milk. Spoon batter into pan. Combine brown sugar, rest of the cocoa (1/4 cup) and hot water. Stir to blend. Pour over batter in pan. Bake for 40 minutes. Remove cake and cool in pan. Serve with scoop of low-fat frozen yogurt and spoon chocolate sauce that has formed on the bottom over the brownie as a topping.
Melt chips over hot water (not boiling). When completely melted, pour over chow mein noodles and nuts. Stir until completely covered. Drop on lightly greased cookie sheet by teaspoonful. Chill to set. Freezes well.
Melt margarine in a 7 x 11-inch pan. Sprinkle graham crackers over the margarine. Layer coconut, chocolate chips, butterscotch chips, nuts and milk on top last. Bake 30 minutes at 350°. Cool. Cut into squares. So rich it is almost sinful.
Wash and dry chicken, set aside. In saucepan combine soups, water, mushrooms, rice and margarine. Heat slowly and stir over moderate heat until thoroughly blended. Remove 1 cup mixture, set aside. Pour sauce into 9 X 13 baking dish, preferably glass. Place chicken on top. Pour reserved cup of sauce over chicken. Bake uncovered at 325° for 2 hours. Don't let rice dry out. Sprinkle with paprika before serving.
Shred cabbage. Combine sugar, vinegar, black pepper, paprika and salt to shredded cabbage. Add diced green pepper, onions and mayonnaise. Toss lightly.
In large bowl, mix milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipping cream. Spoon 1 cup pudding mixture into bowl. Top with one third of the wafers and banana. Repeat layer. Chill. Refrigerate leftovers.
Thinly slice and flour chicken. Saute in olive oil until edges are white. Turn pepper and brown other side. Put into baking dish.
Add shredded cheese; as much as you want to put in. Mix all together and roll in a ball.
Grease long baking pan. Dip pieces of chicken in buttermilk. Roll in flour seasoned with salt, pepper and seasoned salt. Bake, uncovered, for 30 minutes in 350° oven. Mix cream of chicken soup, buttermilk and water together; pour over chicken. Cover with foil and bake 1 hour or until tender at 350°.
Mix well eggs, milk and seasonings. Toss cheese with flour; add to milk mixture. Mix; add vegetables. Mix and pour in pans. Bake at 350° for 45 to 50 minutes. Makes 2 pies.
Cook and stir continuously; bring to a boil for 1/2 minute. Delicious warm!
Brown and drain pork chops. Combine water and onion soup. Arrange potatoes in greased baking dish. Lay pork chops on top. Cover with mushrooms. Pour soup mixture over casserole. Cover with foil and bake at 350° for 1 1/4 hours.
Combine first 4 ingredients, then stir in last 4. Put in casserole and bake at 350° for 25 minutes.
Mix all ingredients together, except chocolate chips. Pour into a greased pan. Melt chocolate chips and pour over mixture in pan. Refrigerate 1/2 hour, slice up immediately.
In 5-quart saucepot over medium heat in hot oil, cook onion and garlic 5 minutes, stirring occasionally. Add remaining ingredients; heat to boiling. Reduce heat to low; cover and cook 15 minutes. Makes 4 servings. Each serving about 185 calories, 3 grams fat, 1 mg cholesterol and 575 mg sodium.
Boil a dozen eggs, more or less. Shell and slice in halves, remove yolks and discard 1/2 yolks (this cuts cholesterol by 50%). Mash the remaining yolks with fork, add sweet pickle relish, seasoned pepper, chives and mayonnaise. Add a touch of sugar. Beat this mixture so as to puff with air and you won't miss the extra yolks. Dress the whites with the yolk mixture and sprinkle with paprika if desired. (Hide from John until ready to serve. He can sure "scarf" them up.)
Brown chops in hot oil in large skillet over medium heat. Drain and remove chops from skillet. Add tomato soup, water, and next six ingredients to skillet, stirring to combine. Return pork chops to skillet. Bring to a boil, cover, reduce heat, and simmer 30 minutes or until pork chops are tender.
Blend egg whites and add dry milk powder, water and coloring. This amount equals 2 eggs. Contains 74 calories, 0 mg cholesterol, 0 g fat.
Mix all ingredients together and beat with electric mixer until very smooth. Chill overnight and serve with crackers.
Mix the cake mix and put into a 9 x 13-inch rectangular pan. Bake.
Cook spaghetti; drain. Stir butter in hot spaghetti; stir cheese mixture and eggs in spaghetti. Form spaghetti into crust in buttered pie plate or casserole dish. Cook burger and the rest of ingredients. Spread on top of spaghetti. Put extra cheese on top if desired. Bake uncovered at 350° for 20 minutes.
Cook spinach; drain well. Melt butter; stir in flour and chopped onion. Cook, stirring often, until onion and flour are slightly browned. Slowly add half and half and chicken broth while stirring. Cook over low heat; continue stirring until sauce thickens. Add seasoning and spinach; mix thoroughly.
Crumble and press into 12-inch pizza pan. Bake 15 minutes at 350° and cool.
In a small saucepan, whisk together sugar, cocoa and arrowroot or cornstarch. Gradually whisk in 1/4 cup water and jam. Bring to simmer over medium heat; whisk constantly. Remove from the heat and stir in framboise, if using. Let cool slightly. (The sauce can be stored, covered, in the refrigerator for up to 1 week.) Makes 2/3 cup. Contains 39 calories and 0 g fat per tablespoon.
Grease 13 x 9-inch pan and arrange slices of bread real close together and pour mixture of eggs, milk, sugar and vanilla over bread slices. Put pats of butter on bread slices; sprinkle with cinnamon. Put in refrigerator overnight. Bake at 350° for 45 minutes.
In 4-quart saucepan, combine all ingredients. Over medium heat, bring to a boil. Reduce heat to low and simmer 30 minutes or until cabbage is tender. Serve with crusty rye bread.
Mix the above and put in a unbaked crust. Bake 350 degrees 40 minutes.
Preheat oven to 350°. Chop ham and place in bowl. Add cheese, egg, pepper and mustard; stir. Unroll crescent dough and press into 1 large rectangle. Cut into 24 pieces. Place dough pieces in mini muffin pan cups. Use fingers to form a cup. Fill cup and bake for 15 minutes or until lightly browned. Yield: 24.
Combine sweetener, cinnamon, ginger, nutmeg and cloves. Stir in pumpkin. Add vanilla, milk, rind and egg whites; beat with mixer until smooth. Pour into pie crust. Bake at 450° for 10 minutes. Reduce oven to 325° and bake until knife inserted in center comes out clean, about 45 minutes.
Drain fruit, save juice. Mix pudding with juice from canned fruit. Mix fruit into pudding mixture, add bananas and fold in Cool Whip.
Mix all ingredients together and pour into two 9-inch pie pans (this will make its own crust). Bake at 325° for 30 minutes.
Mix all of the ingredients together. Sprinkle bread crumb mixture on top. Bake in a nonstick casserole dish at 350° for 20 to 25 minutes.
Fry bacon until crisp. Add vinegar and water. Heat. Combine greens, onions and seasoning. Pour hot mixture over greens; toss until wilted. Sprinkle egg on top.
Combine first 5 ingredients to a crumb consistency. Put 2/3 of crumbly mixture into a 9 x 13-inch baking dish (which has been sprayed with Pam). Pat the mixture evenly over bottom of dish. Cover and spread evenly with apricot jam. Cover with remaining crumbs. Bake at 350° for 30 minutes. Cool and cut into bars.
Grind dried apricots and coconut together. Add nuts and condensed milk. Roll into balls. Roll balls in powdered sugar.
Cook milk, cocoa, syrup and sugar to soft ball stage. Add margarine and vanilla. Let cool to lukewarm, then beat until it holds shape. Add nuts and spread in buttered platter. May use crunchy peanut butter instead of nuts and margarine.
Cream together shortening and sugars. Add eggs, then molasses. Sift dry ingredients and mix with other ingredients. Chill. Form into balls and roll in sugar. Bake. Cool slightly before removing from pan. Bake for 10 to 15 minutes at 350°.
Brown meat. Add salt and pepper to taste. Add everything, stir and bring to a boil. Cover tightly. Reduce heat to medium and cook for 5 minutes. Reduce heat to low and cook for 12 minutes. Twist pot to stir while cooking. Never uncover. Let set for about 10 minutes. Serve with garlic salt for extra flavor. Quick, easy, good and great as a leftover.
Cook carrots in boiling cup of water until tender. Remove carrots. Add to water 1 cup of sugar and butter. Cook on low flame until thickens. Add carrots and vanilla. Simmer 5 to 10 minutes longer.
Combine all ingredients and place in casserole dish. Sprinkle 1 cup of grated cheese on top with stuffing mix. Bake for 30 to 40 minutes at 350°.
Combine sugar, corn syrup and water; bring to boil, stirring constantly. Reduce heat and cook to hard ball stage (252°), stirring occasionally. Combine beaten egg whites and gelatin. Beat until mixture forms peaks. (May use any flavor gelatin.) Pour hot syrup in thin stream into egg whites, beating until loses gloss and holds shape. Fold in coconut and nuts. Pour into greased 9-inch square pan. Top with rows of chopped pecans or coconut. Makes 5 dozen.
Melt butter in a 7 x 11-inch pan. Mix dry ingredients together. Add milk and blend. Pour over melted butter in baking dish. Spread fruit and juice onto batter. Sprinkle about 2 tablespoons of sugar on top of fruit. Bake at 350° for 30 to 35 minutes.
Melt brown sugar, marshmallows and butter. Pour over popcorn and mold into balls.
Beat pudding, sour cream and milk together for a few minutes. After baked crust is cooled, break into small pieces. Place half in bottom of 9 x 9-inch pan. Add pudding mixture and sliced bananas to remaining crust and pour into pan. Refrigerate at least 1 hour before serving.
Bring to boil, water, sugar, jello, flour and cornstarch. Cook until slightly thick. Cool, then pour over strawberries. Pour in pie shell. Cool 1 hour. Top with Cool Whip.
Preheat oven to 325°. Grease an 8 x 8-inch brownie pan. Melt butter in microwave or stove and cool. Mix butter and sugar. Add vanilla. Beat in eggs. Mix in flour. Mix in cooled, melted unsweetened chocolate. Mix all together and pour in pan. Bake 30 to 35 minutes. Yum!
Cream sugar and butter. Add eggs, syrup, salt, bourbon and vanilla. Mix until blended. Spread pecans and chocolate chips in bottom of pie shell. Pour filling into shell. Bake at 375° for 50 minutes.
Cream together the sugar, cocoa, oleo and milk. Bring to a boil and boil for 1 minute. Add oats, peanut butter, vanilla and salt to boiled mixture. Spoon out on waxed paper as soon as possible. Let cool.
Mix everything together except the egg whites which are beaten stiff and added last. Bake in greased loaf pan at 350° to 370° for 1 hour.
Dissolve yeast in the warm water. Put the softened yeast in a large bowl and mix well with sugar, salt, milk, egg yolks and eggs. Add 3 cups of flour and stir in with softened butter. Turn the dough onto a floured surface and knead well for at least 10 minutes, adding flour as necessary. The dough should form a glossy ball with no stickiness. Place it in a bowl and allow it to double in bulk at room temperature for about 1 1/2 hours. Punch it down, return it to the bowl and refrigerate overnight. The slow rise in the refrigerator creates a very good texture. Remove the dough and let it warm up to room temperature. Punch it down and roll it into desired shape. Let it rise until almost double in bulk and bake in a 450° oven for 10 minutes, more or less, depending on its shape.
Combine all ingredients, except bacon; heat through. Top with bacon. Serve with corn chips. Makes 3 cups.
Beat together egg whites and water until soft peaks form. Then beat in sugar gradually to meringue consistency. Add vanilla last.
Cut up broccoli and cook until almost tender. Melt margarine and blend in flour. Stir until smooth. Add half and half. Drain broccoli, leaving a small amount of water. Pour half and half mixture over the broccoli. Add the Cheez Whiz. Simmer for 15 minutes and stir occasionally.
Saute onion in butter; mix with next five ingredients and pour into greased casserole dish. Cover with cheese as desired. Bake at 350° until cheese melts and edges start to turn brown. (For color, add a small jar of pimento and some green pepper.)
Mix all ingredients, except cheese. Grease skillet. Pour in half of dough and spread cheese on top. Pour remainder of dough on top of cheese and then add the last of the cheese on top. Bake at 350° for about 30 minutes.
Place roast in roasting pan on a piece of heavy aluminum foil large enough to wrap meat in. Douse roast with Worcestershire sauce; seal meat in foil. Bake in preheated oven at 350° for 4 to 5 hours on middle rack. Remove from from oven; allow to sit 20 minutes before slicing. Serve with potatoes and carrots. Leftovers make great sandwiches.
Mix together and stuff shells. Lay stuffed shells in baking dish. Pour 2 cups cream of chicken soup mixed with 1 cup water over top of shells. Sprinkle with grated Cheddar cheese and bake at 325° for 30 minutes.
Cool macaroni. In salad bowl, combine cooled macaroni, tuna and chopped onion. In separate bowl, mix together mayonnaise, salt, pepper and water (reserved from tuna). Mix well and add to macaroni and tuna as dressing. Garnish as desired.
Place pineapple in boiler on stove top and heat to just a boil. Add Equal and jello. Place in Pyrex dish and add buttermilk. Stir well and refrigerate.
Preheat oven to 350°. Grease and flour two 9 x 5 x 3-inch loaf pans. In a large bowl with electric mixer, beat eggs until light and foamy. Add oil, sugar and vanilla. Mix well. Slice zucchini and grate in blender, a few slices at a time. Add grated zucchini to egg mixture. Mix thoroughly. Stir together dry ingredients and add to bowl and mix well. Bake 1 hour.
Combine first 6 ingredients in saucepan, simmer 5 minutes, stirring. Combine beef with salt and pepper. Spread raw meat to edge of toasted buns, brush meat with sauce, top with onion slice and brush with additional sauce. Broil 6 to 8 inches from heat for 5 to 7 minutes, brushing occasionally with sauce until meat is done as you like it. Makes 12 open sandwiches.
Mix all these and form into 1-inch balls. Brown them evenly in 2 tablespoons cooking oil. Remove as they brown. Add 1 cup or more boiling water to pan. To make more gravy, add more hot water and beef bouillon. Thicken with flour and water mixture. Return meatballs to gravy and simmer 1/2 hour or longer in covered pan. Serve with rice.
Dissolve red cherry or raspberry jello in 1 cup boiling water. Stir in pie filling. Turn into cold water rinsed 9-inch baking dish or pan. Chill until partially set. Now dissolve lemon jello in 1 cup boiling water. Beat cream cheese and mayonnaise together. Very gradually beat in lemon jello. Stir in pineapple and its juice. Whip heavy cream or 1/2 envelope of dessert topping mix according to package directions. Fold into lemon mixture with marshmallows. Spread on top of cherry layer and sprinkle with nuts.
Melt margarine; combine mustard, sugar, onion flakes and poppy seed. Heat until bubbly. Slice rolls in half; pour half of mixture on bottom half of rolls. Place ham slices and cheese slices on bottom half of rolls. Put top on rolls. Pour rest of mixture on top of rolls. Bake at 350° until cheese melts.
Mix all ingredients together and place in an 8 x 12-inch baking dish. Bake at 375° for 1 hour.
Preheat oven to 350°. Drain and dice peaches, saving the syrup. In a bowl, mix the water and butter. Stir in the stuffing mix, peaches and syrup. Place the stuffing on top of the pork chops or on the side in a baking dish. Mix the preserves and mustard and brush over the chops and stuffing. Bake for sixty minutes.
Mix ingredients and bring to a boil. Immediately remove from heat and let cool to lukewarm; thicken with powdered sugar.
Place all ingredients into a pan on the stove. Simmer for a couple hours for an old fashioned aroma.
Cook and drain noodles. Cook and drain (squeeze) spinach. Beat 3 eggs. Mix in both cheeses and pepper. Stir in spinach. Pour into greased 9-inch pan. Beat last egg. Spread on top of noodle mixture. Brush with melted butter. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. In a small bowl, toss together 1 cup Swiss cheese, onions and dill; set aside. In a saucepan, melt butter; stir in flour and salt. Gradually stir in milk. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in sour cream.
Cream butter and sugar. Add eggs. Alternate dry ingredients with milk and add vanilla. Roll out thin; cut. Sprinkle sugar over top and bake at 350° until done.
Spread cream cheese on bottom of a pie pan. Spread chili over it. Shred Monterey Jack cheese and spread over chili. Heat until cheese is melted. (Can be put in microwave if glass dish.) Serve with crackers.
Mix all dry ingredients together. Mix other ingredients and add berries. Mix lightly and bake on grill or in frypan.
Preheat oven to 350°. In a medium bowl, combine flour, sugar and cocoa. Cut in margarine until crumbly. (Mixture will be dry.) Press firmly on bottom of a 13 x 9-inch baking dish. Bake 15 minutes.
In a medium bowl, mix together mayonnaise or yogurt with paprika and seasoned salt. Blend in craisins, celery, bell pepper, onion and nuts. Add chicken and mix well. Season with black pepper to taste. Chill 1 hour.
Combine dry ingredients in bowl. Cut in butter. Add molasses, beaten egg and applesauce. Mix well. Stir in raisins. Bake in greased and floured 8 x 8-inch pan at 350° approximately 40 minutes. Turn out on cake rack; sprinkle with powdered sugar or glaze with 1 1/2 tablespoons of lemon juice, mixed with 3/4 cup confectioners sugar.
Drain peas and cook liquid down to 1/4 or less. Combine drained peas and soup in a casserole. Add liquid. Rub chicken breasts with salt and pepper. Arrange on top, skin side up. Tuck 1/4 of the bay leaf under each piece. Cover casserole and bake in a moderate oven at 350° about 1 hour. Uncover and continue to bake for 20 minutes or until brown and tender.