HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans about an hour. Cook about 1 hour and then place all ingredients in a pan. Season with salt and pepper to taste. Cook about 1 to 1 1/2 hours, until done. Serve with crackers or corn bread.
Brown hamburger in a skillet and drain off the fat. Mix all ingredients together over a hot fire until boiling. Put on warm hamburger buns.
Brown meat and onions. Add pepper. Add remaining ingredients. Pour into a 2-quart casserole dish. Top with cheese and corn chips. Bake at 300° for 45 minutes.
Place meat in pan and add vegetables. Mix salt, sugar and tapioca with tomato juice. Pour over meat and vegetables and cover tightly. Bake at 250° for 5 hours. Serves 12.
Sprinkle chicken with salt and pepper and wrap in foil. Set in baking pan and bake at 350° for 1 hour. Cool, reserving liquid and dice chicken. Mix liquid with soup and seasonings. Heat and set aside. Heat small amount of oil in skillet. Dip each tortilla in oil until softened, then drain on paper towel. Grease bottom of 2 1/2-quart casserole and overlap 3 tortillas evenly in bottom. Add 1/4 each of chicken, chilies, cheese, onions and soup mixture. Repeat layers of tortillas and other ingredients until all are used. Bake at 375° for approximately 35 minutes. Serves 6.
Shred cabbage and carrots. Cream together milk, Miracle Whip and sugar until creamy; mix well with cabbage and carrots. Chill. Place on lettuce leaves. Place pineapple chunks on and around and for color, grate a carrot and sprinkle on top.
Trim excess fat from ribs; cut into serving pieces. Place in 3-quart microwave-safe casserole. Add onion. Cover with casserole lid.
Grind or grate first 6 ingredients. Add salad oil, eggs and pepper. Spread herb seasoned croutons on top and then some cheese. Bake 1 hour at 350°.
Heat oven to 375°. Bake pastry shell 10 minutes. Reduce oven to 325°. In pan over very low heat, melt chips with butter. In large mixing bowl, beat chocolate mixture with remaining ingredients (except nuts) until smooth. Stir in nuts, pour into prepared pastry shell. Bake 35 to 45 minutes or until center is set. Cool. Good served warm with ice cream.
Combine first 3 ingredients and cook over medium heat until soft ball stage or 250° with a candy thermometer. Remove from heat and add last 3 ingredients. Stir until blended. Pour into greased pan. Yields a 9 x 13-inch pan size.
Cook and brown the ground beef and onion. Drain. Salt and pepper to taste. Stir in mustard, evaporated milk and Worcestershire sauce. Cook together until it thickens. Add ketchup and simmer for 10 minutes.
Mix together. Refrigerate overnight in 10 x 14-inch Pyrex pan. Bake at 350° for 45 to 60 minutes.
Cook water and sugar until sugar dissolves, then boil 5 minutes. Add frozen juices and Hawaiian Punch to sugar water and mix well. When ready to serve, add ginger ale. Serve cold. Makes 24 servings.
Cut wienies in half. Mix corn meal mix and buttermilk in cup. Drop wienie halves into cornmeal mixture. Spoon over wienies until well covered. Take out and roll in dry cornmeal. Fry until brown in hot oil.
Melt oleo and chips. Cool. Add marshmallows and nuts. Put coconut on wax paper. Put mixture on coconut and roll up tight. Refrigerate 24 hours. Slice into cookies.
Saute apple in 2 tablespoons butter in skillet until tender. Remove from skillet. Saute green pepper and scallions in butter remaining in skillet until tender. Remove from skillet. Saute sausages in skillet until browned. Pour off drippings.
Combine all ingredients, except soda, in 4 to 5-quart microwave dish. Cook on High for 12 minutes, stirring every 4 minutes. Stir in the teaspoon of baking soda until mixture becomes foamy. Continue cooking for 1 minute. This creates the brown color. Beat until mixture becomes tacky (about 1 minute). Drop by spoonfuls onto foil.
Salt squash; let drain in colander. Squeeze moisture from squash. Combine all ingredients except oil in a large bowl. Mix well. Fry a small amount at a time in deep fat until brown on both sides. Serve hot.
Mix gelatin according to package directions and refrigerate until beginning to set. Cut orange sections in halves. Mix with sugar and combine with other ingredients. Stir into gelatin. Refrigerate until jelled.
Mix all ingredients. Butter and cocoa bottom of Bundt pan and bake at 350° for 50 to 60 minutes.
Heat oil and add garlic. Add shoyu and green onions. Bring to boil and turn off. In an 8 x 8-inch baking pan, slice tofu into cubes and lay in pan. Layer onion, tomato, cucumber, watercress and tuna. Pour sauce over it and refrigerate.
Combine brown sugar, cinnamon and ginger. Brown chops slowly in heavy skillet. Arrange in single layer in shallow baking pan. Sprinkle with salt and pepper. Add butter to skillet drippings. Saute apple rings until slightly tender. Place 1 ring on each chop. Cover. Bake at 300° for 30 minutes. Place 1 cherry in center of each ring. Sprinkle with sugar mixture. Baste with pan drippings to moisten sugar. Increase oven temperature to 350°. Bake, uncovered, for 15 to 20 minutes longer. Yields 6 servings.
Mix cereal and mix; let stand 5 minutes. Combine flour, cinnamon, baking powder and soda; set aside. Mix egg with undrained pineapple and mashed banana. Thoroughly combine all three mixtures; stir in raisins and nuts. Spoon batter into 24 nonstick muffin cups sprayed with nonstick cooking spray. Bake in preheated 375° oven 30 minutes.
Put apples in bottom of casserole. Add sugar, spices and lemon juice. Rub other ingredients together as for pie dough. Press over top of apples. Bake 30 or 40 minutes in moderate (350°) oven. Serve warm with cream or lemon sauce.
Dissolve sugar in hot water. Add remaining ingredients. Put over pork loin and marinate overnight. Place on broiler rack with water in bottom of broiler pan. Have oven at 425°. Bake 10 minutes. Turn, baste and bake 10 minutes more at 425°. Turn heat to 350° for 30 minutes more. Keep basting and turning.
Add boiling water to gelatin and stir until dissolved. Add lemon juice, sugar, salt and pineapple juice. Chill until gelatin begins to set. Combine cabbage with pineapple and fold into gelatin mixture. Put in 4-cup mold which has been rinsed in cold water. Chill until firm.
Beat the first 6 ingredients. Add vanilla, chocolate chips and flour. Dough will not be very stiff. Bake at 375° for 9 to 10 minutes.
In a large bowl, dissolve yeast in water. Add the sugar, salt and enough flour to make a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Pinch off about 2 tablespoons of dough for each pretzel. Shape into traditional pretzel twists or other shape as desired. Place on greased baking sheets. Brush with egg; sprinkle with salt. Bake at 425° for 15 minutes or until golden brown. Cool on wire rack.
Mix all ingredients in large bowl. Pour into greased hot baking dish (iron works best). Bake at 400° for about 35 to 40 minutes.
In a large bowl, dissolve yeast in 1/2 cup warm water with 1 tablespoon sugar; let stand 5 minutes. Add egg, oil, salt, dry milk, 2 1/2 cups warm water and 1/4 cup sugar. Stir in 2 cups flour; beat at medium speed of electric mixer until smooth. By hand, gradually beat in additional flour, enough to make a soft dough, mixing well after each addition so that dough is well blended. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning once to grease top. Cover loosely with a light towel; let rise in warm place until doubled in bulk, about 1 1/2 hours.
Mix all ingredients, except lettuce, and bacon bits. Pour over shredded lettuce. Top with bacon bits.
Melt chocolate in double boiler. Mix peanuts and pretzels in chocolate. Pour on wax paper to cool. Break into pieces.
Heat the oven to 225°. Warm the taco shells in the heated oven. Brown the beef in a frying pan. Stir in the ground chiles, oregano, cumin, garlic and salt. Cook until the flavors blend about 5 minutes. Take the taco shells from the oven and raise the heat to 400°. Fill the taco shells with the meat mixture. Add cheese. Heat in the oven until cheese melts, about 5 minutes. Top with lettuce, onion and tomato. Serve with salsa.
Mix first 4 ingredients, then add 1 egg at a time, stir after each egg is added. Beat for 15 minutes. Bake in greased and floured ten inch angel food or bundt cake pan for 1 hour at 350 degrees.
Blend all of the ingredients and keep in the refrigerator; tastes better if made a day ahead. Serve with toppings of croutons (toasted), chopped eggs, etc.
Combine all ingredients. Spray nonstick vegetable spray in 1 1/2-quart casserole. Pour in corn and rice mixture. Bake at 350° for 40 minutes.
Cook sweet potatoes in boiling water to cover for 20 to 25 minutes, until fork-tender. Let cool to touch. Peel and slice crosswise. Place in casserole in overlapping rows. Put the next 8 ingredients in saucepan. Cook until slightly thickened. Pour over sweet potatoes. Let marinate a few hours or overnight in the refrigerator.
Heat oven to 375°. Beat sugar, brown sugar and butter until fluffy. Add vanilla and eggs. Beat well. Add flour, cocoa and baking soda. Blend well. Stir in 1/2 cup pecans. For each cookie, with floured hands, shape 1 tablespoon dough around 1 caramel, covering completely. Combine remaining pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up on ungreased cookie sheet. Bake at 375° for 7 to 10 minutes. Cool on sheet for 2 minutes.
Spray baking pan with Pam. Beat together flour, eggs and milk. Spread in baking dish. Set aside. Saute onion in butter; add meat and brown. Add taco seasoning, picante sauce and pinto beans. Mix well. Pour over bread mixture and top with cheese. Bake 30 to 35 minutes in a 350° oven. Serves 8 people and may be cut in half.
In 2-cup glass measure, combine sugar, cornstarch and dash of salt. Blend in milk. Cook, uncovered, at High for 2 minutes until thickened, stirring after 1 1/2 minutes. Stir a moderate amount of hot mixture into egg yolk; return to hot mixture. Cook uncovered at High for 30 seconds until thickened, stirring once. Stir in butter, vanilla and coconut. Pour into tart shells. Top with whipped cream, if desired. Makes 2 tarts.
Heat oven to 425°. Butter six custard cups. Combine flour and salt. Beat eggs and milk together and blend into flour until smooth. Pour into cups and bake 30-35 minutes. Run a knife around the cup edge to loosen. Cool 5 minutes, then remove.
Mix all ingredients. Cover and refrigerate 3 hours. Just before serving, drain salad. Serves 6.
Combine all ingredients. Put into casserole and bake at 350° for 45 minutes.
Cook macaroni and peas for 20 minutes; drain. Cook onion, mustard and paprika in butter until onion is tender. Add peas, tuna and macaroni.
Mix together milk, sugar and salt. Add yeast and stir until dissolved. Stir in egg, cooled shortening and flour. Use only enough flour to handle, using remaining on board to knead. Put in greased bowl to rise. When dough has doubled in bulk, punch down and allow to rise until almost double in size once again. Roll out dough to 1/3 inch thick. Cut with floured 3-inch cutter. Let rise on board until very light, 30 to 45 minutes. Fry and drain on absorbent paper. You put a glaze on them or icing.
Place beans in baking dish. Add other ingredients. Bake in oven for 1/2 hour at 325°.
Put first 5 ingredients in blender and mix. Coat chicken with remaining seasonings and rub 2 to 3 tablespoons oil. Pour mixture from blender over chicken and marinate for 12 to 24 hours. Cook on grill, basting for sauce.
Cook over medium heat the vinegar, sugar and eggs until thick. Cool and add to Cool Whip; beat together. Slice bananas in bottom of bowl. Add mixture, then crushed peanuts. Repeat until all mixture is used. Crushed peanuts should be on top.
Melt butter in pan. Add brown sugar. Cook, stirring occasionally, until thick and smooth, about 5 minutes. Pour over popped corn and stir. Stir occasionally as it cools.
Mix sugar and eggs very well.	Then add margarine that is softened at room	temperature. Add nuts and flavoring. Beat well by hand and pour into two unbaked pie crusts. Bake slowly until the filling is done (about 45 minutes) at 325°.
In shallow bowl, combine lime juice and ginger root; add salmon fillets and let stand at room temperature for 15 minutes, turning fillets over every 5 minutes.
Prepare cake according to package directions, making two 8 inch layers. When completely cool, split each layer, making four layers.
Night Before: follow directions on box of linguine to cook it. Put it in a bowl and let it cool. When cooled, add 1/2 bottle of Viva Italian. Stir through and store overnight in the fridge.
Preheat oven to 375°. Chop onion and hamburger and cook. Drain grease off. In separate bowl, mix corn meal, soda, salt, corn, milk, eggs and oil. Remove meat from skillet. Heat skillet and sprinkle with corn meal. Brown lightly. Do not stir. Pour in 1/2 batter. Place all the meat over the batter. Place cheese on top of meat. Cover with remaining batter and cook in oven 50 minutes; cool 30 minutes before eating.
Brown ground beef. Add 3 cups hot water. Add tomato paste. Stir in chili powder and onion. Cover and simmer. About 15 minutes before eating, add flour paste and kidney beans. Stir a lot!
Mix Marshmallow Creme and cream cheese together. Serve with fruit. Can also be served with cookies.
Melt butter or oleo in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Drain peaches or pineapple and arrange with cherries in sugar mixture. Mix cake as directed; spread over fruit. Bake at 350° until done (45 to 50 minutes). Let stand 5 minutes; turn upside-down onto large platter. Serve warm with whipped cream. Makes 12 to 16 servings.
Spice: Roll fillets in Bisquick mix (mixed per instructions on box). Deep fry until golden brown. Serve with a twist of lemon on the side.
Beat eggs slightly with a fork; add other ingredients. Spread mixture over cooked pastry. Bake 15 to 20 minutes at 350°. Cool and cut into bars.
Have ingredients at room temperature. Use fork to blend. Mix well. Put in greased muffin pan, 1/2 full, or make into biscuits. Bake at 425° for 12 minutes. Makes 12 muffins.
Cream the sugar and shortening. Combine eggs and carrots with sugar mixture until well mixed. Add flour, baking powder and salt. Mix until moist. Drop from teaspoon onto ungreased cookie sheet. Bake in preheated 350° oven for 15 minutes.
Select large skillet, melt Crisco, dredge zucchini in flour, season with salt and pepper. Cook zucchini until crispy tender. Add onion, cook only until tender, remove from heat, add tomatoes, serve hot.
Put Oreo cookies in blender to make crumbs. Mix Oreo cookie crumbs, margarine, softened cream cheese, pudding mix and milk. Fold in Cool Whip. Put in child's play sand bucket and serve with the shovel. Kids love this.
Boil tea bags in 2 cups water and cool. Boil sugar in 7 cups water and cool. Mix all together and freeze. Makes 1 gallon. Serve in glass with 1/2 slush mixture and 1/2 Team or 7-Up.
Mix flour, sugar, salt and shortening until crumbly; reserve 1/2 cup. To remaining crumbs, add baking powder, baking soda, cinnamon and nutmeg; mix well. Add sour milk and eggs; mix well. Pour into 2 greased and floured 8 x 1 1/2-inch round pans; top with reserved 1/2 cup crumbs. Bake at 375° for 25 to 30 minutes. Serve warm. Makes 2 cakes.
In a 12-inch skillet, heat oil and brown chicken. Drain. Stir in tomatoes, mushrooms, garlic and soup mix. Cover. Simmer 45 minutes or until chicken is done. Serve over hot noodles. Yields 6 servings.
Mix by hand the cake mix, margarine and 2 eggs. Spread in buttered 9 x 13-inch pan. Mixture will be sticky. Mix with mixer, cream cheese, 2 eggs and powdered sugar. Pour over top of cake. Sprinkle with chopped pecans, if desired. Bake at 350° for 35 to 40 minutes. Center will still be wiggly.
Butter 11 x 9-inch glass pan. Place cubes of bread in dish. Cover with cooked sausage. Beat the eggs, half and half, salt and pepper, then pour over the sausage and bread. Top with cheese. Cover with plastic wrap. Refrigerate overnight. Cook at 400° for 30 to 40 minutes.
Drain and flake salmon. Combine next 6 ingredients. Mix and chill for several hours. Combine parsley and pecans. Shape salmon mixture into 8 x 2-inch log. Roll in nuts and parsley. Chill. Serve with crackers.
Bring molasses, water and soda to a boil. Pour over crumbs in pie dish. Top with remaining crumbs. Bake at 350° until brown.
Wash, trim and pare carrots. Slice carrots 1/2-inch thick. In 1-quart casserole dish, combine carrots, water, butter, cinnamon, honey and pecans. Cover; microwave on High for 10 to 12 minutes, or until tender, stirring once. Let stand covered.
Cook potatoes and eggs. Slice and place in layers in casserole dish. Cook bacon. Mix salt, bacon drippings, mustard, sugar, flour, vinegar, water and celery seed. Boil until clear. Add celery and onion and let stand a few minutes. Lastly add the mayonnaise and parsley; mix. Pour over potatoes. Top with bacon pieces.
Place potatoes in greased 9 x 13 pan; set aside. Brown beef; drain fat.	Combine cheese soup and milk in small saucepan; cook and stir until heated. In mixing bowl, stir together tomato soup, onion, sugar and oregano. Sprinkle ground beef over potatoes; put cheese mixture over the beef. Top with the tomato soup mixture. Put on pepperoni and any other pizza topping you choose. Sprinkle with Mozzarella cheese. Cover and bake in 375° oven 1 1/4 to 1 1/2 hours or until potatoes are done.
In medium bowl, mix flour, soda, salt, cinnamon and sugar. Make a well in the center and stir in eggs and oil. Thoroughly mix in raspberries and stir in pecans. Spoon into lightly greased muffin tins. Muffin cups will be quite full. Batter is heavy and will not overflow. Bake 15 to 20 minutes at 400°. Cool 5 minutes before removing from pan. This recipe can also be baked in a greased and floured loaf pan at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Double the recipe to bake in a Bundt pan.
Mix together and fill ring mold. Refrigerate overnight. Put strawberry preserves in center of ring. Serve with Sunshine Krispy crackers.
Shape into 50 small balls. Broil in 13 x 9 x 2-inch pan until browned (or cook in microwave).
Cream cheese, shortening and sugar. Add eggs gradually, beating thoroughly. Add flour and cocoa; mix well. Stir in pecans and vanilla. Bake in greased 8 x 8-inch square pan in moderate oven for 35 minutes. While still warm, cut into squares. Bake at 350° for 35 minutes.
Mix all ingredients well. Roll thin and cut out. Ingredients are estimated, as told to me, by the late Aunt Bessie Gillis Pigg.
Dissolve sugar and jello in water; cool. Cut slice from each end of orange; chop fine. Put cranberries and nuts through food chopper. Mix orange, cranberries and nuts with jello and chill. I use food processor to chop cranberries and nuts. Serves 10 to 12.
Combine all ingredients except sauce; stuff shells with chicken mixture. Spread thin layer of sauce on bottom of baking dish. Place desired number of shells open side down in single layer. Cover with sauce (1/3 cup per 3 shells). Sprinkle with additional Parmesan cheese. Bake covered at 350° for 30 minutes. Freeze remaining unsauced shells.
Brown meat in 12 inch skillet, drain off excess grease. Add next 6 ingredients, fill catsup bottle half full of water and shake. Add water to mixture, stir mixture well. Cover and simmer for 30 minutes, stirring occasionally. Add more water if necessary, for desired consistency. Serve on hamburger buns, cooked rice or cooked pasta as desired. Yield 6 hearty portions or 10 small ones. This can be made to serve 40 for outdoor picnic. Use 15# hamburger, 5 onions, 6 peppers, 3/4 c. sugar, 6 bottles catsup, and water to desired consistency.
Grind cranberries and combine with marshmallows and sugar. Cover and chill overnight. Add apples, grapes and walnuts. Fold in whipped cream; chill. Serve in large bowl or individual lettuce cups. Garnish with clusters of green and red grapes, if desired. Makes 8 to 10 servings.
For the roll crust, put flour and salt in a mixing bowl. Cut Crisco into the flour. Add the water, mix well. Put the dough on a well floured surface. Knead until thick enough to roll out. Roll dough to about 1/4-inch thick. Spread with butter until covered, sprinkle with cocoa. Roll up into a single roll. Bake in a greased pan at 350° for 25 minutes or until brown.
Preheat oven to 350°. Mix eggs, sugar, vanilla, baking powder and flour. Warm the milk and add the butter. Add this to the batter (the batter will be thin). Place in greased cookie sheet and bake 20 to 25 minutes. After removing from oven, while hot, spread on peanut butter. Refrigerate until cool and peanut butter firm. Melt chocolate and spread on top of peanut butter. Chill.
Mix ingredients. Hollow out a round loaf of rye bread. Cube the insides and fill the hole with dip. Put cubes around outside of loaf.
Prepare enough crust to line an oblong pan. Whip Dream Whip according to directions on the package. Cream the cheese and sugar together. Fold in the Dream Whip. Pour into the crust lined pan and cover with pie filling. Cover and refrigerate.
Mix together the first 3 ingredients. Mix the flour, soda, nutmeg, baking powder, 1 teaspoon cinnamon and salt with the sugar, eggs and lard. Mixture will be stiff. You will have to use hands. Grease a 12 x 9-inch pan or a loaf pan. Press in dough with the apples. Sprinkle a little cinnamon on top. As cake bakes the dough will rise up around the apples. Bake 45 minutes at 350°.
Melt marshmallows and Eagle Brand milk together in top of double boiler. Cool. Place in large bowl and mix all ingredients together. Have a bowl of cold water set aside so you can wet hands and mix good. Roll out and it will keep for weeks in the refrigerator.
Heat oil in large frying pan. Flatten chicken breasts slightly. When the oil is hot, add the chicken and cook over high heat, turning once, until golden brown and white in the center, but still juicy, about 8 minutes on each side. While the chicken is cooking, cut the roasted red pepper into thin strips. Remove the cooked chicken from the pan. Pour off any excess oil. Add the wine and bring to a boil over high heat, stirring constantly to loosen any browned bits on the bottom of the pan. Add the red pepper strips. Stir in the capers without draining. Spoon the sauce over the chicken and serve to 4.
Cook broccoli as directed on package and drain. Cook rice. Mix all ingredients together and spread in 9 x 13-inch baking dish. Bake at 350° about 45 minutes.
Mix all ingredients together by hand. Bake in a 13 x 9-inch pan at 350° for 35 to 40 minutes. Cool cake in pan.
Mix all ingredients (except whiskey, sugar and butter) in bowl. Beat for about 2 minutes. Bake in ungreased angel food pan at 350° for 60 minutes.
Put carrots, pepper and onion in a bowl. Set aside. Mix remaining ingredients, heat and stir until blended. Pour hot sauce over vegetables. Let stand overnight in refrigerator. Will keep up to 2 weeks.
Mix together 1/2 stick margarine, cheese and vegetables. Bake at 400° for 15 minutes. Remove from oven. Mix 1/2 stick margarine and Ritz crackers. Pour over vegetables. Place back in oven for 5 minutes.
Roll pastry dough thin. Spread chopped chicken, butter, salt and pepper over dough. Cut, as if you were making jelly rolls, in 1-inch sections. Place in pan. Pour mixed vegetables, 2 cups of chicken broth and sage over chicken rolls. Bake at 375°.
Cook the first 4 ingredients until clear. Add the Jell-O and cool. Line a 9-inch baked crust with the cream cheese and sugar. Top with fresh whole strawberries to fill pie shell. Top with glaze and refrigerate.
Mix ingredients well. Chill for a time in the refrigerator. Make into about 1 1/2-inch balls. Bake at 350° for 12 to 15 minutes. May roll balls in granulated sugar before baking.
Mix together eggs and ketchup. Add hot water and envelope of onion soup; stir well, then add the bread and hamburg. Pour into a bread pan. Cook for approximately 1 hour at 350°.
Spread pineapple and juices in bottom of 9 x 13-inch pan. Spread pie filling on top of pineapple. Spread dry cake mix over pie filling. Sprinkle nuts over cake mix. Cut stick of margarine into thin slices and put on top of nuts. Bake at 350° for 55 minutes.