HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse beans in cold water. Fill 5-quart Dutch oven with more water and add all of the ingredients. Bring to a boil. Reduce heat to a simmer. Cook slowly, stirring occasionally to avoid sticking, for 2 or 3 hours or until beans are very tender. Remove 2 cups of the beans with slotted spoon and mash thoroughly. Return to pot and stir to thicken gravy. Adjust salt, pepper and water (if dry). Serve over steamed rice.
Mix water and powder pectin in a saucepan. Bring to boil, stirring constantly. Add 4 cups jam or jelly (needing to be thickened) and 1/4 cup sugar. Stir well, then bring to full boil. Boil one minute more. Remove from heat; skim and pour into jars. Seal.
Mix flour, salt, baking powder, egg and shortening thoroughly. Add 1/4 cup broth to make dough stiff. Roll dough into 1/4-inch thickness and cut. Add milk to broth. Heat and add dumplings, salt and pepper to taste. Bring to a rolling boil, then turn heat down to low. Cook slowly until done.
This pie adapts itself to being made with or without an orange liquor and the taste is wonderful either way.
Prepare potatoes according to package directions. Heat sour cream (do not boil). Add mustard, 1/2 teaspoon salt and sugar; stir to blend. Mix into hot potatoes with onion. Immediately turn into 1-quart casserole dish. Sprinkle with paprika, if desired. Bake at 350° for about 10 minutes. Makes about 5 servings.
Heat oven to 375°. Lightly grease baking sheet. Combine Crisco, brown sugar, egg, milk and vanilla; beat at medium speed of mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon; mix into creamed mixture. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets. Bake for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on cooling rack. Makes about 2 1/2 dozen.
Mix all ingredients together and refrigerate. When ready to serve put one can of shoestring potatoes over top.
Combine stuffing mix and margarine. Put half of stuffing in a 9 x 13-inch baking dish. Add chicken on top. In a separate bowl, combine cream of chicken and cream of mushroom soups with broth. Pour soup mixture over chicken and sprinkle with remaining stuffing mix. Bake at 350° for 30 minutes.
Beat oil with eggs, sugar and vanilla until well blended. Sift together dry ingredients. Add to oil mixture; mix thoroughly. Stir in grated zucchini, nuts and raisins. Turn in 2 greased and floured 9 x 5-inch pans. Bake at 325° for 1 hour. Makes 2 loaves.
Fix rice per directions (20 minutes). Brown ground beef; add onion, garlic, oregano and seasoned salt. Simmer until done. Add Chili-O mix or 2 tablespoons of chili powder. Add tomatoes and water. Simmer until rice is done. Add rice to ground beef. Blanch green peppers (1 per person). Fill with ground beef mixture. Top with cheese.
Put crackers in paper bag. Pour oil and seasonings in bag; shake well several times. Store in airtight container. Serve after 24 hours.
Cook broccoli in salty water; arrange in a greased 9 x 12-inch pan. Arrange chicken on top. Combine soup, mayo, lemon juice and curry powder. Pour over broccoli and chicken. Top with bread crumbs or potato chips.	Bake at 350° for 20 to 30 minutes.
Mix all ingredients for cake together. Bake at 350 degrees for about 45 minutes or until toothpick comes out clean. While cake is still warm from oven, poke holes in cake. Pour Juice mixture into the holes Let cool. Ice and serve.
Combine and mix well first 7 ingredients. Pour into a 2-quart casserole that has been greased with butter. Bake at 300° for 2 hours. Stir every 15 minutes. Top with butter for the last 15 minutes of cooking time. Serve warm topped with heavy cream. Serves 6.
Drain pineapple, reserving syrup. In skillet, brown veal on all sides in hot shortening. Add onion, salt, pepper and reserved syrup. Dissolve bouillon cube in boiling water, pour over meat. Cover; simmer 50 minutes. Add celery; cook until meat is tender, 10 minutes more. Mix cornstarch with soy sauce and vinegar, stir into hot mixture. Cook and stir until thickened and bubbly. Add pineapple and mushrooms. Heat through. Serve over rice. Serves 6.
Wash scallops and dry. Put in a 8-inch pie plate. Mix ingredients to make stuffing. Put stuffing on top of scallops. Add a dab of margarine. Bake at 400° for 25 to 30 minutes.
Cream the shortening and sugar. Add egg and pineapple. Add flour. Add nuts and vanilla; mix well. Drop by teaspoons on baking sheet. Bake at 425° for 10 to 12 minutes.
Brown beef and onion; drain. Cut up lettuce and add diced tomato. In very hot oil, drop tortilla, using 2 forks. Turn tortilla over right away and fold in half. Remove from oil and drain on paper towel. Cook each tortilla individually.
Mix sugar, oil, eggs, spices and plums well. Add flour and nuts. Bake at 350° for 1 hour and 10 minutes in a tube pan.
Combine all ingredients in large bowl; beat gently with wire whip. Spread immediately on your favorite cake. Refrigerate until ready to serve. A very light, fresh tasting frosting.
Saut onion and garlic in olive oil until tender. Add next 4 ingredients and bring to a boil. Stir in tortellini and simmer, uncovered, for 15 minutes. Serve with grated Parmesan cheese. Yield: 4 servings.
In mixing bowl, mix all dry ingredients. Add mayonnaise, salt and water. Mix well. Add vanilla. Bake in 350° oven for 30 to 35 minutes.
Saute bacon. Add onion. When cooked, drain fat. Add all other ingredients to the beans. Bake in casserole or crock-pot for 1 hour at 375°.
Melt butter in foil-lined 9 x 13-inch pan. Place chicken in butter and sprinkle with 1/2 teaspoon salt. Blend remaining salt, honey, mustard and lemon juice. Brush 1/2 honey mixture on chicken. Bake at 350° for 30 minutes. Turn chicken; brush with remaining honey mixture. Bake 20 minutes longer until tender. Makes 4 servings.
Combine cheese and butter. Cream thoroughly. Add pepper, flour and nuts. Mix well. Mixture will be stiff. Shape into rolls. Refrigerate overnight. Slice 1/4 inch thick. Bake at 350° for 12 to 15 minutes. Do not brown.
Brown hamburger and drain. Prepare spaghetti according to package directions; drain. Beat milk and eggs together. Toss with spaghetti. Spread spaghetti mixture into greased cookie sheet. Sprinkle with Parmesan cheese. Top with Ragu sauce. Crumble beef evenly over sauce. Add pepperoni and mushrooms. Sprinkle on Mozzarella. Bake at 350° for 30 minutes. Let stand 5 minutes before cutting.
Mix together sour cream, cheese soup, water and parsley. In a 9 x 13-inch casserole dish, layer sliced potatoes, sliced onions and several slices green pepper (2 large potatoes and 1 large onion for 4 pork chops). Cover with soup mixture. Cook at 375° for 30 minutes.
Cream butter well. Add sugar and vanilla. Add enough flour to make a stiff batter. Form into a roll as for icebox cookies and roll in colored sugar. Chill several hours. Cut in slices and bake at 350° about 10 minutes.
Boil on low heat the vanilla, brown sugar, Karo and oleo for 15 minutes. Place the corn puff curls in roaster. Pour the syrup over the corn. Stir with wooden spoon (doesn't break corn up). Bake in a 250° oven for 1 hour. Keep mixture stirred. Corn should be coated and not sticky. Bag when cool.
Melt margarine. Stir in sour cream. Add flour and mix. Spoon into miniature muffin tins. Bake at 350° for 30 minutes.
In a bowl, combine the first 7 ingredients until blended. Set aside. In a large nonstick skillet or wok, stir-fry carrots and peppers in oil for 5 minutes. Add mushrooms and snow peas; stir-fry for 6 minutes. Add green onions; stir-fry for 3 minutes or until the vegetables are crisp-tender. Stir orange juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice. Yield: 4 servings.
Beat eggs in large bowl. Add sugar and pudding. Beat thoroughly. Stir in Cool Whip, nuts and vanilla. Can use any instant pudding.
Combine first 4 ingredients. Roll into balls, using 1 heaping teaspoonful for each. Refrigerate for at least 1 hour. Combine remaining ingredients in top of double boiler. Heat, stirring, for 5 minutes. Keeping chocolate mixture over hot water, dip coconut balls until thoroughly coated. Remove from chocolate and place on waxed paper. Refrigerate until hardened. Makes 5 dozen.
Put apples or peaches on bottom of greased 8 x 8-inch pan. Mix dry ingredients. Add egg. Add mixture to fruit. Sprinkle cinnamon on top and melted butter. Bake at 350° for 30 to 40 minutes.
Shred and combine the following ingredients: cabbage, carrots, celery, green peppers and onions. Toss well. Mix together mayonnaise, vinegar, sugar, salt, pepper and garlic. In a larger bowl combine both mixtures. Chill for one hour and then it's ready to serve.
Grill franks 4 to 5 minutes. To serve, place each frank on bun, drizzle with melted cheese and sprinkle with crushed chips. Top with jalapeno slices.
Cook chicken and cut into chunks. Mix crackers, margarine and poppy seeds; set aside. Mix soups and sour cream in a bowl; set aside. Cover bottom of 2-quart deep casserole dish with 1/2 cracker mixture. Place chicken on top; cover with soup mixture. Top with remaining cracker mixture. Bake at 350° for 1 hour.
Beat eggs. Add sugar and flour mixed together. Add syrup, butter, water and vinegar; mix well. Bake in 9-inch uncooked crust at 350° for 1 hour.
Mix dry cake mix with eggs and oleo. Add your choice of chips or nuts or both. Drop on cookie sheet and bake approximately 10 minutes at 350°. Do not overcook.
Combine all ingredients; cook and stir over medium heat 2 to 3 minutes or until thickened. Cool. Serve with grilled fish or chicken. Yield: 1/2 cup.
Sprinkle cheese and chopped onion in unbaked pie shell. Beat eggs, then add light cream, salt and nutmeg. Pour mixture into pie shells and sprinkle with paprika. Bake for 15 minutes at 425°; reduce heat to 300° and bake 30 minutes longer or until done. Let stand 5 minutes before serving.
Heat green beans with the chili sauce. When ready to serve, remove to bowl with slotted spoon.
Brown beef in large pan and pour off drippings. Add onion and tomatoes with juice. Simmer until onions are tender. Salt and pepper to taste. Add cabbage and simmer until cabbage is tender but not overcooked. Serve this mixture over mashed potatoes.
Break cake into small pieces. Soak gelatine in water. Mix egg yolks, sugar and milk. Cook to coat spoon. Add gelatine and cool. When it begins to thicken add remaining ingredients. Grease generously 2 angel food pans or long loaf pans. Alternate chunks of cake and dessert mix. Chill at least 24 hours.
Allow dough to thaw. Cook spinach according to directions on package. Drain. Remove sausage from casing and brown. Roll dough in two large squares. Beat egg, (reserving a little) and mix into spinach. Spread half spinach, sausage and mozzarella cheese onto each loaf. Sprinkle with parmesan cheese. Fold edges of dough and roll up, sealing ends. Brush tops with remaining egg and score tops slightly. Allow to rise for 1-2 hours. Bake at 325 degrees for about 20 minutes. Serve hot. Serves 8.
Cream together butter, peanut butter, brown sugar, corn syrup and eggs. Add flour, soda, cinnamon, ginger and salt. Mix well. Divide dough into thirds. Wrap each well. Cool for 1 hour. Preheat oven to 300°. Cut out and place on ungreased cookie sheet. Bake 10 to 12 minutes. Makes approximately 200 gingerbread men. It is best to use a 2-inch cookie cutter.
Preheat oven to 400°. Spread beef bones in a baking pan just large enough to hold the meat in a single layer. Bake for 1 1/2 hours or until meat is very brown. Turn the pieces occasionally and drain rendered fat as necessary. Heat the oil in a large pot. Add the onions, leeks and carrots and cook over high heat, stirring often until well browned, about 25 minutes. Add the browned bones to the vegetables, along with the remaining ingredients. Pour 1 cup of water into the pan in which the meats were browned and set over high heat. Stir and scrape up any caramelized particles from the bottom and sides. Pour the liquid into the pot. Add additional water to cover the ingredients well and set the pot over medium heat. When the stock reaches a boil, skim. Reduce heat. Partially cover and simmer for 4 hours. Skim occasionally. Strain out and discard the solids and refrigerate or chill, then freeze the stock. Before using refrigerated stock or freezing chilled stock, remove any fat that has solidified on top. Yields 2 to 3 quarts.
Squeeze juice out. Slice oranges and lemons into thin slices. Place the sliced fruit in a pot with 1 1/2 cups water. For each cup of pulp, boil 30 minutes, then add the juice and 1 can of No. 2 pineapple. Then add equal parts of sugar to juice and pulp. Boil until jelly test or as thick as you desire it. Cook slowly. Pour into jars.
This recipe was used by my grandmother, Luella McClintick Runyan, 1862-1937.
Reserve 1/2 cup dry cake mix. In large mixer bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly. Press firmly on bottom of greased 13 x 9-inch pan. In same bowl, combine remaining ingredients; mix well. Pour over prepared crust. Bake for 50 minutes, or until set.
In a saucepan cover raisins with water and bring to a boil. Set aside to cool. Cream margarine and sugar. Beat in eggs and vanilla.
Blend first 5 ingredients. Spread in pan. Top with cheese, lettuce and tomato. Serve with taco chips.
Mix all ingredients together in large mixing bowl. Place in baking dish (13 x 9 pan or two 9-inch pie plates) and bake in oven for 30 to 45 minutes at 350°. Dip nacho chips or crackers into warm dip and enjoy.
Mix milk, flour, sugar and vanilla flavoring together well. Pour peaches into pan or casserole dish. Pour mixture over peaches. Brown in oven at 350°.
Mix cooked rice, can of cream of mushroom or chicken soup, 4 ounces Cheddar cheese and cooked broccoli. Pour into remaining dish; top with remaining cheese. Bake at 350° for about 20 minutes, until cheese is melted.
Mix Jell-o in boiling water, let cool slightly. In a large mixing bowl combine cake mix with oil. Mix, add eggs one at a time. Add Jell-o and fold in one cup of strawberries. Pour batter into 3 8 or 9 inch round cake pans.	Bake at 350° for 20 to 25 minutes. Let cake cool. Beat Dream Whip by pkg. directions, fold in remaining strawberries. Spread mixture between layers, on sides and on top.	Keep in refrigerator! Enjoy!
Melt the almond bark. Fold in the following ingredients. Mix well and drop by teaspoonfuls onto waxed paper. Let cool. Place in container and store in refrigerator. Keeps a long time.
Mix together well. Dip clams in batter; fry in hot deep fat until golden brown. Drain.
In skillet, over medium heat, cook rice and onion in margarine until lightly browned, about 5 minutes, stirring occasionally. Add chicken broth and steak sauce; heat to a boil. Cover; reduce heat and simmer 20 minutes. Stir in almonds, orange pieces and parsley; cover. Let stand 5 minutes before serving.
Dissolve gelatin in hot water; add rest of ingredients, except beets. Chill until syrupy. Fold in beets and pour into mold; chill.
Dissolve Jello in 2 cups hot water; using juice from pineapple, add water to make 2 more cups. Chill until slightly thick. Whip. Add pineapple and softened Philadelphia Cream Cheese. Mix thoroughly. Fold with whipped Jello mixture and refrigerate overnight in a rectangular dish.
Soften gelatine in 1/4 cup cold water, then dissolve over hot water. When gelatine is melted, add all remaining ingredients. Pour into mold. Chill until set.
To make brine, boil water, vinegar, sugar and salt; cool. In a gallon jug (or 4 quart jars), put hearts of garlic, dill and spices. Slice cucumbers lengthwise and fill jug or jars. Pour brine into jug or jars; let stand for 24 hours. Refrigerate.
In a bowl, combine the first four ingredients; season with salt and pepper. Stir in cucumbers. Makes 4 servings.
Brown beef, onion and pepper. Add seasoning. Drain excess fat and add tomatoes, mushroom soup, tomato paste and instant rice. Simmer, uncovered, for 20 to 30 minutes or until rice is done.
Combine vinegar, sugar and salt in saucepan. Simmer over medium heat until sugar and salt dissolve. Cool slightly; slice turnips and put in jar. Add hot liquid and pepper. Let stand at room temperature 1 to 2 days (taste).
Grease a 9 X 13 inch dish. Spread cherry pie filling over bottom. Spread the blueberries evenly over the cherries. Sprinkle the dry cake mix over the blueberries. Drizzle the melted butter over the top. Sprinkle with chopped walnuts.
Mix vinegar, cooking oil and sugar. Bring to a boil. Mix all other	ingredients. Pour vinegar mixture over kraut mixture. Store tightly covered overnight in refrigerator.
In a greased pan, put chicken meat. Cut eggs and put on top of chicken. Mix soup and broth and pour on top. Mix flour, milk and margarine real good and drop by spoon until thin crust covers top. Bake in oven at 425° until brown and bubbly, 30 to 35 minutes.
Make marinade with soy sauce and pineapple juice. Put chicken in marinade at least 3 hours. (It is better for 8 to 12 hours, covered, in refrigerator.) Remove from marinade and cook on grill for 10 to 15 minutes per side.
Rinse rice, drain and place in a pan. Add water, cover and simmer over medium heat for 15 to 20 minutes. Add milk, stirring constantly. As it begins to thicken, add sugar and rosewater or vanilla. Continue stirring until the rice is soft or well done. (This should be like a cream filling.) Remove from heat and pour directly into dessert dishes to cool, serves 6 people.
Cream butter and sugar. Add water and vanilla. Mix well. Blend in flour and nuts. Chill for 4 hours. Shape into balls.
Mix the cheese, flour, pepper and salt. Set aside. Cut potatoes in eighths lengthwise; rinse and leave wet. Coat potatoes in cheese mixture. Place in baking dish. Drizzle with 1/2 stick melted margarine. Top with parsley; cover with foil. Bake at 350° for about 30 to 45 minutes, turning once. Remove foil and let brown.
Before washing beans, spread on flat surface and pick broken beans out. Look for foreign particles such as tiny little stones. Wash beans well and soak overnight in 2 quarts of water.
Drain canned vegetables well. Add chopped vegetables. Mix salt, pepper, olive oil, sugar, wine vinegar and water. Mix well. Pour marinade over vegetable mixture and marinate for at least 12 hours. Will keep in fridge up to 2 weeks.
Brown meat, adding onion, garlic, salt and pepper. Stir in seasonings, sauce and water. Cover and simmer 25 minutes. Break half spaghetti (raw) into lightly greased casserole. Cover with half the sauce and half the cheese. Repeat layers. Cover and bake at 350° for 30 minutes, covered, and 15 minutes uncovered.
Mix first 8 ingredients and set aside. In 9 x 13-inch pan mix remaining ingredients well. Drop reserved mixture into the sauce by teaspoonfuls. Bake at 375° for 35 minutes.
Brown ground beef; drain off fat. Stir in remaining ingredients. Heat to a boil. Reduce and simmer for 30 minutes.
Cook rice with salt according to instructions. Saute onion, peas and carrots in margarine on high heat. Add cooked rice and fry, while stirring, until mixture starts to brown. Sprinkle with sesame oil. When rice begins to separate, add soy sauce to taste. Serve topped with a mixture of cubed zucchini, coarsely chopped onions and mushrooms (optional), which has been fried separately in a little oil.
Mix all ingredients lightly. Bake in a 1 1/2-quart casserole for 40 minutes at 350°.
Preheat the oven to 300°. In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, with an electric mixer, cream the butter and sugars. Beat in the eggs, vanilla and almond extract. Mix on low speed until blended. Add the flour mixture; mix just until blended. Do not overmix. Add the coconut, chocolate chips and almonds; stir until just incorporated. Drop the dough by rounded tablespoonfuls, 2 inches apart, onto an ungreased cookie sheet. Bake for 18 to 20 minutes, or until set. Transfer to wire racks to cool.
Brown hamburger; drain. Add other ingredients and heat to boiling. Be careful not to burn to the bottom of the pan. Serve with crackers or cooked macaroni.
1st Step: Crumble cooled cornbread. Add enough broth to moisten. Add the rest of the ingredients. Mix well. Pour into a baking dish. Bake at 450° for 45 minutes or until brown.
Place crescent rolls (unrolled) over pan; press edges together to seal. Turn edges up. Spoon sausage over crust. Sprinkle hash browns, veggies, salt and pepper on crust. Top with Cheddar cheese. Beat eggs; add milk and mix well. Pour over mixture. Sprinkle Parmesan on top. Bake at 375° for about 25 minutes.
Melt 1 stick oleo in a 9 x 9-inch pan. Over this sprinkle other ingredients, except Eagle Brand milk. Pour Eagle Brand over all. Do not stir. Bake about 30 minutes at 350°. Cool and then cut into squares. Rich and delicious.
Line pan with lemon slices, capers, bay leaves, onion slices and shrimp. Mix other ingredients and pour over. Stir altogether and refrigerate overnight.
Mix stuffing, bread crumbs and margarine thoroughly; reserve 3/4 cup of topping. Pack bread mixture in bottom of 2-quart casserole. Mix remaining ingredients and pour on top of bread mixture. Add reserved crumbs on top. Bake in hot oven (425°) until hot and bubbly with crumbs browned. Set 10 minutes before cutting into 6 squares.
Pre-boil sweet potatoes for about 10 minutes. Pour water out and cool potatoes with cold water. Peel when cool enough. Slice potatoes and place in casserole dish. Combine remaining ingredients in a 1 to 2-quart pot. Bring to a boil. Pour sugar mixture over potatoes. Preheat oven to 300°. Bake for about 1 hour.
Heat oven to 425°. Grease muffin tins. Combine dry ingredients, except 1 tablespoon sugar in bowl and blend. In separate bowl, toss 1 tablespoon dry ingredients with berries; set aside. After butter has cooled slightly, stir in milk, then eggs and vanilla. Add egg mixture to dry ingredients and stir until well moistened. Stir in berries. Spoon into muffin tins. Sprinkle with reserved sugar. Bake 15 minutes until golden brown. Let muffins stand 15 minutes before removing from tins.
Grease baking pan with some butter. Heat 1/2 cup butter, 3 cups marshmallows, 1/2 cup dry milk and half of 1/2 cup milk. Mix in saucepan over low heat until smooth, stirring constantly; remove from heat. Stir in cereal and coconut until coated. Empty into the buttered pan. Rub a little butter on the back of the spoon and use it to pat the mixture evenly in the pan. Cool. Cut into 1 1/2 inch squares.
Cream together oleo and sugar. Add eggs and sour cream alternately with flour, salt, baking powder, vanilla and butter flavoring. Mix well. Mix brown sugar, cocoa, cinnamon and nuts. Sprinkle over mixed cake in tube pan (greased and floured). Bake at 350° for 50 minutes.
Using a stand mixer and paddle attachment, cream the butter. Add the cheese and mix thoroughly. Add the flour, egg yolks, nutmeg and salt and pepper. Mix until dough just comes together and gently pat into a square. Wrap dough in plastic and refrigerate for 30 minutes.
Mix the first 3 ingredients together as for pie dough; put in bottom of 9 x 13-inch pan. Mix the next 8 ingredients and then pour on dough. Mix the remaining ingredients together, then sprinkle on top. Bake at 350° for 50 to 55 minutes or longer until knife tests clean.
Cream powdered sugar and oleo. Add eggs. Pour this mixture over vanilla wafers that have been spread in a 9 x 9-inch pan. Beat the whipping cream, fold in the drained pineapple. Spoon over egg mixture. Sprinkle with more crushed wafers and crushed pecans. Refrigerate until served.
Heat oven to 350°. Spray 9-inch glass pie pan with nonstick cooking spray. Brown ground beef and onion in medium skillet over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. stir in 8 ounces pizza sauce until well mixed. Carefully unroll dough in sprayed pie pan so edges extend over sides. Pat dough in bottom and sides of pan, leaving dough extended over sides. Spoon ground beef mixture into crust. Top with half cheese, pepperoni and remaining cheese. In small bowl, slightly beat egg and water. Fold extended edges of dough up and over filling. Seal all edges. Brush crust with egg mixture. Bake 38 to 48 minutes. Cool 15 minutes.