HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash beans and soak overnight. Pour off water using fresh water to cook beans. Cook beans to partially done. Brown hamburger and onions. Add to partially cooked beans. Add other ingredients; simmer 4 hours. Makes 4 quarts.
Prepare Jell-O according to package directions, except use the juice from drained pineapple and remainder hot water. Let set. Add remaining ingredients and let jell again. Serve on lace paper mats.
Mix flour, sugar, baking soda and salt with hands. Add lard, butter or any shortening. Mix like pie dough, enough to cling together (not too much). Use milk like pie dough. (Use sweet or sour milk.) Bake in pie tins. Some of the mixture can be saved (before adding milk) to put on top of cakes (crumbs). Bake at 350° until a toothpick comes out clean. Used 2 times, this recipe makes 8 cakes.
Saute bell pepper and onion in margarine until transparent. Add to ground beef along with seasoned salt and corn flakes. Mix together. Then mix tomato sauce and egg with hands. Mix together thoroughly. Make into a loaf. Cover and bake at 350° for 45 minutes or until done.
Place chicken on bottom of 3-quart casserole dish. Cover with soup mixture. Sprinkle cracker crumbs over all. Pour 1 stick melted margarine over the top. Bake at 350° until brown and bubbly.
Cream together the butter and sugar. Grind in blender the nuts. Mix	all ingredients together with hands and form into balls. Bake in moderate	oven at 350°	for 14 to 17 minutes. Let stand for a few minutes on baking sheet, then roll in confectioners sugar and let cool.
Combine flour, baking soda and salt; set aside. In large bowl, cream butter, sugar, brown sugar and vanilla. Add eggs, one at a time. Gradually mix in flour. Stir in chocolate chips. Drop by rounded teaspoon onto ungreased baking sheet. Bake at 375° for 9 to 11 minutes or until golden brown. Remove to wire racks to cool.
Heat oven to 350°. Lightly grease pan, 15 1/2 x 10 1/2 x 1-inch. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2 inches apart in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm. Yields about 7 dozen appetizers. (High Altitude: No changes necessary.)
Mix sausage, carrots, celery, onion soup mix, sugar and salt. Add boiling water. Cover and cook 10 minutes. Stir in potatoes, okra, oregano, pepper sauce and tomatoes (with liquid, break up tomatoes with fork). Heat to boiling, stirring frequently. Reduce heat, cover and simmer until vegetables are tender, 30 to 40 minutes. Serve piece of sausage and about 2 cups soup in individual large soup bowl. Serves 6.
Preheat oven to 325°. In large bowl, combine mincemeat, carrots and nuts; toss with 1/2 c. flour and set aside. In a large bowl, combine sugar, oil, and lemon juice; mix well; add eggs, one at a time, beating well after each addition. Stir together remaining 1 1/2 c. flour, baking powder, soda, and salt in a third bowl; gradually add to the second mixture beating until smooth. Stir in the mincemeat mixture and mix well. Turn into a well greased and floured tube pan. Bake 1 hour or until toothpick comes out clean. Cool 15 minutes; turn out on a plate and drizzle with Lemon Glaze.
Preheat oven to 350°. Slice top off bread loaf. Pull out soft inside (and reserve for another use), leaving a thick shell. Set aside.
Mash avocados; add lemon juice and a dash of pepper. Combine sour cream, mayonnaise and taco seasoning.
Mix flour and sugar in 9-inch or 10-inch pie pan. Pour in melted oleo. Stir well. Press into pie pan; chill. Bake at 350° for 15 minutes.
Cream shortening, 1/2 cup brown sugar and 1/2 cup white sugar. Beat in egg yolks, water and vanilla. Add flour, salt, baking soda and baking powder and mix well. Mixture will be stiff. Pat dough into greased cookie sheet. Cover with chocolate chips. Beat egg whites until very stiff. Beat in 1 cup brown sugar. Spread over top of dough. Bake at 350° for 20 to 25 minutes. Cut while warm, but leave in pan until cool.
Wash and slice cukes. Soak in 2 cups lime to 2 gallons of water for 24 hours. (Put in cool place so water will not sour.) Then rinse cukes in cold water until all lime is removed. Soak in ice water for 3 hours, then drain.
Mix and bake at 350° for 1 hour. Heat cheese and soup in microwave before mixing to make it easier to mix. Save some onions to put on top 5 minutes before done.
Blend pudding, eggs and milk. Add cake mix. Blend well at low speed. Beat 2 minutes more on medium speed. Fold in cherries and nuts. Grease and flour a tube pan. Bake at 350° for 50 to 60 minutes.
Melt margarine, peanut butter and chocolate chips in saucepan over low heat, stirring to mix well. Pour over cereal in large bowl; mix gently to coat well. Place powdered sugar in large bag. Add cereal mixture, 1/4 at a time, shaking to coat well. Spread on tray to dry and cool. Store in airtight container.
Cook first 4 ingredients 1 1/2 minutes. Add oats and peanut butter. Stir; remove from heat. Drop by teaspoon on wax paper.
Wash and boil sweet potatoes in their jackets until tender. Peel, then add butter or margarine while potatoes are still hot and mash with a potato masher until mixture is smooth. Add sugar, stir until well mixed. Then add eggs, one at a time, beating mixture well until all 3 eggs have been added. Stir in evaporated milk, vanilla, cinnamon and rum, if desired. Pour into a buttered 2-quart casserole and bake in a preheated 375° oven for 30 minutes. Top with whole marshmallows and continue baking until browned. Serve hot. Yields 8 servings.
Mix hamburger, oatmeal, milk, 3 tablespoons chopped onion, salt and pepper. Make into patties and brown. Combine remaining ingredients and pour over patties. Bake in 350° oven for 30 minutes.
Mix cherry gelatin in boiling water. Mix in a 9 x 13-inch pan. Add crushed pineapple and cherry pie filling; stir well. Chill until firm.
Prepare all veggies by cutting into bite size pieces. Put them in a sealable plastic bag and pour the dressing over the veggies. Marinate in the refrigerator 24 hours, turning frequently. Drain thoroughly before arranging on a platter to serve.
Melt morsels over hot water and remove from heat. Add peanut butter, then noodles and marshmallows. Form into balls. Put in buttered wax paper and refrigerate.
Place cottage cheese and spinach in blender. Cover and blend at high speed until smooth. Add Bleu cheese and lemon juice. Cover and blend until smooth. In a large bowl, flake tuna. Add spinach mixture, onion, salt, pepper and dill. Mix well. Cover and chill.
Dredge 2 to 3 pounds of chicken parts in Hidden Valley Ranch salad dressing mix. Bake skin-side up at 325° for 45 minutes until brown and crispy. Serves 4 to 6.
In a plastic food storage bag combine Parmesan, onion salt and paprika. Add potatoes; close bag and shake until coated. Arrange potatoes in an 8 x 8 x 2-inch microwave dish. Set aside 1/2 teaspoon coating. Microcook potatoes uncovered at 100% power for 4 minutes. Give dish a half turn; cook 2 to 4 minutes longer, until tender. In a 1 cup glass measuring cup, cook margarine or butter until melted. Carefully stir in reserved coating; pour over potatoes.
In large bowl, combine all the ingredients in order given and beat until well blended. Batter will be thin. Bake in three 8-inch cake pans in 350° oven for 30 minutes.
Brown meat, onions and celery in oil. Drain off excess fat. Mix with soups, vegetables, noodles, soy sauce and mushrooms. Bake 1 hour at 350°. Serves 10.
Combine all ingredients. Amounts of ingredients can be adjusted. Toss with Greek Salad Dressing.
Mix all ingredients	together. Make out in steak patties. Should average 3 or 4 per pound, depending on size. These patties may be baked in large baking pans in a 350° oven or they may be broiled on top of stove in small amount of oil until done.
Combine flour and milk. Add oleo, Swiss cheese and caraway seed. Cook over low heat, stirring constantly, until smooth.
Heat oven to 425°. Lightly grease a cookie sheet. In a large bowl, combine flour, 3 tablespoons of the sugar, baking soda, cream of tartar and the orange peel. Mix well with a fork. Cut the butter into the dry mixture with a fork or a pastry blender. Mix until mixture looks like coarse crumbs. Add the raisins. Add milk until the mixture is just moistened enough to form a stiff dough. Remove dough and place on a well-floured surface. Knead lightly 10 times.
Cook noodles according to package directions. Set aside. Combine milk, soup and cheese in saucepan. Heat on low until cheese melts. Add tuna; stir. Pour cheese mixture into noodles. Bake at 350° for 30 minutes.
Brown ground meat with salt, pepper, bell pepper and onion; drain. Add Ro-Tel tomatoes and Velveeta cheese; simmer 15 minutes. Fry tortillas 5 seconds in 1/2 cup oil. Put a thin layer of meat in bottom of dish. Put 2 tablespoons meat in each tortilla and lay seam side down in dish. Put remaining meat on top of burritos. Top with Cheddar cheese.	Bake at 350° for 30 minutes.
Cook broccoli. Melt 1/2 stick butter in pan with cheese. Melt other 1/2 stick butter and add to coarsely crumbled crackers. Put broccoli in casserole. Spread cheese over it and then sprinkle crackers on top. Bake at 350° for 20 minutes.
Mix dry ingredients. Add eggs, water and flavoring. Beat 4 minutes. Pour in tube pan and bake at 350° for 45 minutes.
Grease a 9 x 13-inch pan. Pour 1/4 cup liquid reserved from chicken in the bottom of the pan. Mix together soups, milk, salsa and onion. Layer half of the tortilla strips, half of the chicken mixture, then half of the cheese. Repeat layers, ending with cheese. Cover and refrigerate overnight or up to 24 hours. Bake at 350° for 45 minutes, covered and 30 minutes, uncovered. Serves 8.
Fill jars with any size cucumbers. In each jar, put a flower of dill and a grape leaf. Cover with boiling solution of other ingredients.
Stir together flour, cocoa, salt, baking powder and baking soda. Beat butter and sugar until fluffy. Add egg and vanilla to butter mixture and beat well. Gradually add dry ingredients to butter mixture and beat well. Shape dough into 1-inch balls and place on ungreased cookie sheet. Press down center of each ball with thumb. Drain maraschino cherries (10 ounces about 48 cherries) and save juice. Place a cherry in the center of each cookie.
Place all ingredients in a blender. Blend to mix well. Pour into unbaked pie crust. Bake at 425° for 10 minutes. Reduce oven to 350° and bake 40 minutes longer, or until firm in the center.
Beat first 6 ingredients in a large mixer bowl until light. Remove 3/4 cup for topping and add 1 teaspoon cinnamon and 1/2 cup chopped nuts. Mix well and set aside.
Cream butter and sugar; add lemon extract and pineapple juice. Add all ingredients. Use Bundt pan. Bake at 250° for 2 hours with pan of water in bottom shelf.
Cut squash in half; remove seeds. Place, cut side down, in a shallow pan; add about 1/2 inch hot water to pan. Bake in a 350° oven 40 to 50 minutes, until almost tender. Discard water; turn squash, cut side up. Sprinkle with salt and pepper. Combine honey, butter, Worcestershire sauce and raisins; spoon into cavities of squash. Return to oven and bake 15 minutes more, until tender.
Beat eggs. Add cottage cheese and sour cream and beat well. Add remaining ingredients and beat until thick. Bake on buttered griddle. While hot, place a heaping teaspoon of cottage cheese in center of each pancake. Roll up and top with sour cream and berries. Makes 12 medium pancakes.
Remove skin and all fat from chicken breasts. Rinse with cold water and pat dry. Set aside. Add garlic and green onions to teriyaki sauce. Place chicken breasts in bowl. Pour marinade over. Cover and marinate about 1 hour. Mix sesame seed and walnuts. Remove chicken from marinade. Place in lightly oiled baking dish. Pour some of the marinade over and around chicken. Bake uncovered at 375° for 10 minutes. Sprinkle chicken with mixture of sesame seed and walnuts. Bake 10 to 15 minutes longer or until tender. Serve with wild rice and tomato wedges.
Cook sugar, Karo, water and salt until it spins a thread when dropped from spoon. Add peanuts. Beat well and cook until they are all popped. As they cook it sounds like they are popping. You can tell when they have cooked. Add soda and beat well. Pour on buttered pan and break pieces when cool.
Mix all ingredients together. Pour into 3 greased and floured layer cake pans and bake at 325° for 25 to 30 minutes. Do not over cook for moist cake. For super moist cake either ice cake while hot or ice cake with hot icing.
Combine ingredients quickly by pouring over cubes of frozen water; squeeze wedge of Citrus Aurantifolia (lime) into mixture using special pliers-like tool (or pressure between thumb and forefinger); drink immediately. (Sometimes referred to as a vodka and tonic.)
Boil fish ends. Cool and remove bone and skin. Prepare instant potatoes and set aside. Place fish in mixing bowl and add egg, parsley flakes, onion, mayonnaise, mustard, Old Bay and seasoned salt to taste. Add enough prepared instant potatoes to thicken. Mix all ingredients together and make cakes the size of your choice. Fry in oil until golden brown.
Combine all ingredients, except corn chips, in a 4-cup glass measuring cup. Microwave at High for 1 minute; stir mixture. Rotate dish 1/4 turn. Microwave at High for 2 minutes. Stir mixture to be sure the cheese is melted and the chili is hot. Serve immediately with corn chips. Yields 3 cups.
Chop garlic, onion and ginger. Fry in cooking oil in saucepan on medium heat. Add chili powder. Be careful not to burn it. Add cut chicken pieces and stir thoroughly. Add tomatoes, coconut milk or milk and tamarind or lemon juice. Leave to simmer for 40 minutes. Serve in a soup bowl with cooked noodles and cooked bean sprouts. Squeeze lemon juice. Garnish with fried crispy onions.
Mix all ingredients well. Shape into cakes and fry in margarine or oil until brown. Serve hot.
Mix all ingredients together. (Note: If mixture is too thin, add self-rising flour to make mixture stiffer. If mixture is too thick, add a little milk.) Drop by spoonfuls into hot grease and cook until golden brown.
Mix all ingredients together and form into patties. Bake at 375° for 30 minutes.
Preheat oven to 375°. Brown mushrooms, hamburger, onion and green pepper; drain fat. Stir in tomato sauce, beans, cumin, garlic salt and salt. Simmer. Separate dough into 8 triangles. Spread in 9-inch pie pan. Combine egg and 1 cup of cheese and spread over crust. Spoon meat mixture into crust. Sprinkle with remaining cheese and paprika. Bake 20 to 25 minutes. Serves 5 to 6.
Combine milk, pulp and egg. Add other ingredients, except melted butter. Bake at 325° for 30 minutes. As pudding begins to get firm, pour melted butter and sprinkle sugar sparingly on top.
Pour approximately 1/2 box Raisin Bran into bowl. Add enough peanut butter and honey to make it stick together when you mix it well. Make 1-inch balls and roll in confectioners sugar. Chill approximately 2 hours in refrigerator. Makes a good snack!
Squeeze spinach dry. Stir together all ingredients. Cover and refrigerate at least 2 hours. Serve with crackers or chips.
Blend soup, mustard, Worcestershire sauce and horseradish. Combine beef with 1/4 cup of this mixture. Then add egg, crumbs, onion and salt. Shape into patties. Brown in skillet, then pour off excess fat. Stir in the rest of the mixture, water and parsley. Cover and cook over low heat for about 20 minutes.
Mix and pour into unbaked crust. Bake at 350° for 1 hour or until set.
Brown bacon and pour off fat. Add oil, butter and ham. Saute 5 minutes. Do not brown. Remove from heat and stir in cheese, then eggs. Pour over hot, drained spaghetti. Mix well. Garnish with parsley. Serves 4 generously.
Wash and seed peppers. Remove tops from tomatoes. Peel onions; remove "strings" from celery and discard tops; remove core from cabbage. Put all veggies through coarse chopper on food processor. Put chopped veggies in large container (not aluminum) and add the 1/2 cup salt. Mix well. Cover and let set overnight. Next day, rinse veggies with cold water. Drain. Cook veggies in large pot with remaining ingredients until tender, about 45 minutes, being careful not to scorch; cook on medium heat. Pack in hot jars and seal.
Mix together ingredients. Marinate chicken at least 4 hours or more, turning the chicken often. Barbecue them slowly and baste them with the sauce.
Cook first seven ingredients 15 minutes. Add remaining ingredients. Simmer until vegetables are done. Rich and perfect for company.
Brown hamburger and drain. Mix with sugar, vinegar, mustard, garlic, catsup and onion. Add beans. Bake at 325° to 350° for 1 hour.
Bring water and margarine to boil. Add flour and dash of salt, stir vigorously over low heat until mixture forms ball. Remove from heat, add eggs, one at a time, beating until smooth after each addition. Place level measuring tablespoon of batter on ungreased cookie sheet. Bake at 400° for 25 minutes. Cool.
Cream sugar and oleo; add eggs and vanilla. In bowl, stir flour, brown sugar, baking powder, soda and salt and add to oleo mixture. Fold in corn flakes, chocolate chips, coconut and pecans. Bake on greased cookie sheet at 350° for 15 minutes.
Boil water. Add coffee and sugar. Stir over medium heat until clear. Cool and, with brandy or vodka and vanilla bean (split), put into glass jar. Cover with foil or something to make it dark so light doesn't get in. Let sit in dark place for at least 30 days.
Cook raisins in small amount of water. Mix flour and sugar together. Add butter to raisins. Then add rest of ingredients. Mix well and put in unbaked pie crust. Add top unbaked crust. Bake at 400° for 40 to 45 minutes or until brown.
Brown meat and chopped onion together. After it brown, add tomatoes and let cook until tomatoes are cooked. Cook noodles. In a 9 X 13 pan or glass casserole dish layer noodles, meat, cheeses. Repeat and end with cheese. You can cook in the microwave for 10 min. or bake in 350° oven for 20 to 30 min.
After browning meat with onion, drain. Add the remaining ingredients and simmer for 1 hour, adding small amounts of water as needed.
Preheat oven to 375°. Grease well and flour 13 x 9 x 2-inch pan. Sift flour, baking soda, spices and salt together and set aside. Beat butter, sugar and eggs until smooth and fluffy in large bowl of electric mixer at high speed. Beat in molasses and hot water at low speed. Add flour mixture, beating until smooth. Pour batter into pan and cook 35 to 40 minutes or until cake tester inserted in center comes out clean. Cool and serve with whipped cream or plain.
In large mixing bowl, combine dry ingredients. Combine yogurt and skim milk. Gently fold yogurt mixture into dry ingredients, blending just until dry ingredients are moistened. Mix in berries or apple. Put in greased pans and bake at 400° for 18 minutes or until browned.
Pour pie filling in buttered 9 x 13-inch pan. Sprinkle dry cake mix over it. Melt margarine and drizzle over cake mix. Add nuts over the top. Bake at 350° for 1 hour.
Dissolve gelatin in water. Heat soup. Add gelatin, then add all other ingredients. Pour into greased mold. Chill 8 hours.
Brown 1 pie shell. Saute onions and mushrooms; drain. Add salt, garlic and pepper. Brown beef; drain. Add all ingredients, except cheese, to beef. Into baked pie shell, put layer of beef mix, a layer of cheese, then another layer of beef and a layer of cheese. Put raw pie shell on top. Cover completely. Cut 4 to 6 slits in pie. Cook on 350° about 10 minutes or until golden brown. Let cool 45 minutes to 1 hour. Slice like pie to serve.
Sift flour once, measure, add baking powder and salt. Add butter to chocolate and blend. Combine sugar and eggs. Add the chocolate mixture, beating well. Add flour, vanilla and nuts. Bake in greased 8 x 8 x 2-inch pan in moderate oven (350°) for 35 minutes. Cut in squares. Makes 2 dozen.
In large skillet, cook celery and onions in margarine until tender. Add water and bouillon. Cook until dissolved. In large bowl, combine remaining ingredients. Add bouillon mixture. Mix well. Loosely stuff turkey just before roasting, if desired. Place remaining stuffing in greased baking dish. Bake, covered, at 350° for 30 minutes or until hot. Refrigerate leftovers. Makes about 3 quarts.
Slice okra as if to fry, add salt, pepper, and egg. Add flour to make a soft batter. Drop by spoonful into hot greased skillet. Cook until brown on both sides on medium heat.
Butter a casserole dish. Add mashed potatoes. Melt cream cheese with sour cream and add chopped onions to the above.
Mix together with mixture and pour into unbaked frozen pastry shell. Bake at 350° for 35 to 40 minutes. Let cool a little before slicing. Excellent to prepare ahead and freeze.
Cook macaroni in water until almost dry. Add Cheez Whiz. Stir until melted. In buttered casserole, put 1 layer of cheese, layer of macaroni, layer cheese, layer of macaroni, then layer of cheese. Add margarine. Cut into pieces on top. Add milk. Bake at 350° until bubbly and cheese starts to melt, approximately 20 minutes.
Place 1 c. cold water, pinch of salt, and 1 c. rice in pan. Bring to boil. Turn heat down and cook 15 minutes covered. Remove from heat and let stand 10 minutes more. Rice will equal to 2 cups cooked rice. Rinse and drain well. Cool. In large bowl mix pudding according to package. Combine the 2 cups cooked rice, drained pineapple and Cool Whip together.
Mix first 3 ingredients. Chill for 15 minutes. Form into ball and roll in chopped pecans. Serve with crackers.
Heat butter in saucepan over medium heat. Add the leeks and onions and cook until tender, but not colored. Add the potatoes and stock and season to taste with salt and pepper. Bring to a boil. Reduce the heat. Cover and simmer until the potatoes are tender, about 20 to 30 minutes.
Grind cukes, peppers and onions together. Add salt and let set for 2 hours. Drain, then add remaining ingredients and cook for 1 1/2 hours. Put into sterilized jars and seal.
Mix flour, lard and salt until crumbly. Then add vinegar, egg and water. (Don't handle more than necessary.) Makes enough for 4 single pie crusts. Freezes well.
Saute vegetables in butter (oil). Stir in tomato sauce and bay leaf. Simmer 20 minutes. Add shrimp. Serve over rice.
Mix everything together and you can put it in the refrigerator. Then serve with your choice of salad dressing on top.
Preheat oven to 400°. Coat a 2-quart shallow baking dish with cooking spray. Mix 2 tablespoons stuffing mix with melted butter in small bowl; set aside. Combine remaining stuffing mix with vegetables and chicken in large bowl. Spread mixture in even layer in prepared baking dish. Beat broth and eggs until blended. Pour over chicken and stuffing; sprinkle with reserved crumbs. Bake until bubbly, 25 to 30 minutes.
Combine flour, shortening, sugar and nuts. Work into a fine meal. Press into bottom of a 9 x 2 x 13-inch pan. Bake in a 350° oven for 15 minutes. Remove from oven and cool.
Beat butter and sugar until fluffy; blend in pumpkin and eggs. Combine dry ingredients and add to pumpkin mixture and mix well. Spread into greased 9 x 13-inch pan. Bake at 350° for about 40 minutes. Cool and frost with vanilla frosting.
Use half melted butter in bottom of dish. Alternate broccoli and crackers. Heat Cheddar cheese soup and milk. Pour over broccoli and cracker mixture. Pour remaining butter over the top. Bake at 350° for 35 minutes. Bake in 8 x 12-inch dish.
Mix cinnamon and 2/3 cup sugar. Put in plastic bag and shake biscuit pieces a few at a time. Press into well-greased Bundt pan. Place butter and 1 cup sugar in pan and heat until butter is melted. Pour over biscuits and bake at 350° for 30 minutes.
Brown ground beef in a skillet; drain the fat off. Combine all ingredients together in large pot or crock-pot except beef. Cook all ingredients together until seasonings are mixed thoroughly; add ground beef to pot and simmer for about 30 minutes.
Cook spinach as directed on box. Drain and set aside. Melt oleo. Add cream cheese and onion until cheese is melted. Add to spinach. Bake at 350° for 30 minutes.