HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans overnight, preferably, covered with water one-inch above bean level. Brown sausage and cut bacon into 1-inch squares and brown with sausage. Add celery, carrots and onions, all diced. Crush or chop garlic and add with pepper to taste and saute with vegetables until tender. Add beans to pot. Cook forever, until beans break up into a gooey mess. Add stock and supplement with water as needed.
Mix together cake mix, 1 egg and 1 stick butter. Spread in greased pan. Press down lightly. Mix together cream cheese, powdered sugar and 3 eggs. Pour over cake mixture. Bake at 325°. Optional: Put favorite pie filing in between layers.
Mix whipped topping, cream cheese, and pudding together. Pour mixture into piecrust and garnish with grated chocolate or chocolate pieces. Chill for 30 minutes and serve.
Combine sugar, margarine and milk in a 2 1/2-quart saucepan; bring to a full boil, stirring constantly. Continue boiling for 5 minutes over medium heat. Remove from heat; stir in peanut butter until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into greased 13 x 9-inch pan. Cool and cut.
Mix together and place in pie shell. Sprinkle lemon juice on top. Add 3 tablespoons water and 2 tablespoons butter. Bake at 350° for 45 minutes to 1 hour.
Melt oleo in skillet. Add onion and rice. Simmer 10 minutes, stirring occasionally. Place this mixture in casserole dish and add beef broth, mushrooms and salt. Wash and salt and pepper chicken. Place chicken in casserole dish on top of rice mixture. Bake, covered for 1 hour at 350°.
Place pork spareribs, meaty sides up, on rack in shallow roasting pan. Roast, uncovered, in 325° oven 1 1/2 hours. Mix remaining ingredients; brush over pork. Roast, turning and brushing frequently with pineapple mixture until pork is done, about 45 minutes longer. (Use about half of the pineapple mixture to brush pork.) Heat remaining pineapple mixture to boiling, stirring occasionally. Serve with pork. Makes 6 servings.
Put milk, eggs and oil in blender; blend. Add flour and blend. Add sugar and blend. Add baking powder and blend. Yield: 10 to 13 pancakes.
Peel and cube eggplant. Let stand overnight in salted water. Cook in same water until almost tender. Drain off all water. Saute onions, pepper and celery in the 1/2 cup oleo. Mix eggplant, bread crumbs, sauteed vegetables, beaten eggs, salt, if needed, small amount of sage (1/2 teaspoon) and chopped pimento. Top with grated cheese. Bake at 350° in buttered casserole until slightly browned.
Mix well 1/4 cup gravy with beef, bread cubes, egg, onion, salt and dash of pepper. Shape firmly into loaf pan (7 x 3-inch), cover and bake at 375° for 45 minutes. Take out of oven, check to see if done, drain. Separate rolls, place crosswise over top and down sides of loaf overlapping slightly. Bake 15 minutes more. Heat remaining gravy. Serve with loaf.
Put refried beans in bottom of a 9 x 13-inch pan. Cook hamburger and follow directions on back of taco seasoning mix packet. Let hamburger mixture cool. Mix sour cream and 1/2 jar taco sauce together. Put on top of cooled hamburger. Put diced tomato, shredded lettuce and taco cheese on top and chill for 1 to 2 hours. Use chips for dipping.
Combine vegetables and sugar in bowl; stir well. Combine Italian dressing, dry mustard and celery seed in saucepan. Bring to boil. Remove from heat. Pour mixture over vegetables, tossing to coat well. Cover and refrigerate 1 hour or until chilled. Stir and serve using a slotted spoon.
Drain pineapple and blueberries. Add water to juices, making 3 1/2 cups. Heat to boiling point. Dissolve jello in hot water and juices. Cool until partly congealed. Add fruits, nuts and the marshmallows. Fold in whipped cream. Chill until firm. Serves 24.
Mix all ingredients in 8-quart kettle and throughout, stir. Heat on medium heat. Let cook in slow boil for 1/2 to 3/4 hour. After cooled, put in containers and freeze. When reheating, use low to medium heat so not to burn. Makes 1 3/4 gallons of sauce.
Mix cottage cheese, pineapple and Cool Whip. Add the lime jello (dry) and mix well.
Mash the bananas and add the vanilla and cooled simple syrup to the vodka. Shake gently. Steep at least 1 week. Strain and filter. It can be enjoyed now, but if left for 2 or 3 months it will have a richer flavor.
Cut center out of biscuits. Fry in deep fat until golden brown, turning once. Shake doughnut in sugar and cinnamon until covered. Serve while warm.
Grease pie plate; beat all ingredients until smooth. Pour in pie plate; bake at 350° for 50 to 55 minutes.
Cream shortening, sugar, eggs and orange rind. Sift flour, salt, baking soda, baking powder and add to creamed mixture. Add dates, nuts, raisins and coconut. Mix well and add buttermilk and vanilla. Bake in a large well-greased and floured tube pan. Bake at 325° for 1 1/2 hours. Remove from oven and mix 1/2 cup orange juice with 1 cup confectioners sugar. Pour over the cooled cake.
Heat oven to 350°. Lightly grease cookie sheet. Cream butter and sugar together. Add eggs and vanilla. Add 2 cups flour, then soda, salt and cream of tartar. Add remaining flour. Drop tablespoonfuls of dough onto cookie sheet. Butter bottom of flat bottomed glass. Dip in sugar and flatten cookies. Bake 8 to 10 minutes until light brown. Makes approximately 50 cookies.
Heat oven to 375°. Place rolls, cut sides up, on a 15 x 10 x 1-inch baking pan. Spread margarine on rolls; top with cheese and basil. Bake at 375° for 5 to 10 minutes or until cheese is melted. Serve warm. Makes 4 servings.
Place crackers in greased 13 x 9 x 2-inch baking dish. Set aside. Combine cheese, soup, eggs and butter; stir in squash, carrots and onion. Mix well. Spoon mixture into baking dish; sprinkle with stuffing mix. Bake at 350° for 30 to 40 minutes.
Cook macaroni in boiling water until tender. Drain. Combine all ingredients. Pour into baking dish and bake at 350° until bubbly. Yields 6 servings.
Mix sugar, shortening and eggs together. Add flour and salt to mixture. Mix well. Add mashed bananas. Add soda to sour milk and stir. Add milk to mixture; stir well. Add nuts. Pour mixture into well-greased and lightly floured loaf pans. Bake in a 275° to 300° oven for 1 hour. Makes 2 loaves.
Toast Quaker oats in pan. Add in Rice Krispies, peanuts and raisins after taken off heat. Melt butter, peanut butter and marshmallows in pot and add to mixture. Mix well and turn onto sheet; cool and cut.
Simmer garlic in stock in a covered pot 20 minutes. Add cauliflower, salt and pepper and simmer another 30 minutes until vegetables are very tender. Cool. Puree in blender in batches and return to the stock pot. Stir in half and half. Taste and correct seasonings, if necessary. Simmer to serving temperature. Top each serving with a sprinkling of nutmeg. Serves 6.
Boil potatoes until tender but firm. Drain and cut into 1-inch cubes. Place into a 2 1/2-quart baking dish (ungreased). Add pimentos, onion, garlic and onion salt; toss gently. Sprinkle with cheese. Place the bread cubes on top and pour butter over all. Bake, uncovered, at 350° for 30 minutes or until bread is toasted.
Combine 3/4 cup coconut, 2 cups milk and the cornstarch in blender and blend until mixed. Pour into saucepan. Cook and stir until thickened. Add remaining coconut and vanilla. Allow to cool completely. Prepare topping and spread on top of filling. Add toasted coconut and refrigerate.
Mix soup, paprika and pepper. In greased 2 qt shallow dish arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover and bake at 400 degrees for 45 minutes. Uncover and bake 10 minutes more or until potatoes are tender. If desired, garnish with fresh parsley.
Mix all ingredients well. Let chill 20 minutes. Serve with fried or boiled shrimp.
Place chopped tomatoes in a colander for 30 minutes to drain off juices. In a bowl combine tomatoes and green peppers; add salad dressing. Cover; chill several hours, stirring occasionally. Makes 2 1/2 cups.
Boil chicken until done. Save the broth. Cut or tear the flour tortillas and drop them in the boiling chicken broth. Add chicken, then let it simmer. Will be ready in 15 minutes. Never fails!
Chop pickled peaches, removing pits. Reserve 1 cup juice. Dissolve jello in boiling water; add chopped peaches, pineapple and nuts. Pour into serving dish and chill until set.
In a large pot, add oil and brown meat and onion. When browned, cover with boiling water, about 5 cups. Add salt and pepper and simmer until tender, about 1 1/2 hours. Last 1/2 hour, add carrots. Peel and boil potatoes. When carrots are cooked, remove meat and carrots to large baking dish. Thicken broth with flour, smoothly blended with 1/3 cup water. Stir until gravy boils and taste for more seasoning. Pour gravy over meat and carrots. Drain potatoes. Mash with butter and milk and pile on top of stew. Bake at 350° until potatoes are brown.
Brown hamburger. Combine enchilada sauce and soup in saucepan; warm slightly. Dip tortillas in sauce, breaking in half as needed to fit, and making layers in a 9 x 12-inch baking dish. Layer tortillas, hamburger and cheese. Continue, ending with cheese.
Boil raisins for 5 mins. with cover on. Add together flour, sugar, baking powder, baking soda, salt, cinnamon, cloves and allspice. Add raisins, oil, eggs, vanilla and nuts. Bake 325° for 1 hour. Makes 2 loaves.
Bring chicken to a boil. Cook until tender; drain water from chicken. Stir in cream of chicken and broccoli soup. Simmer for 5 to 8 minutes. Serves 6.
In a stockpot peel potatoes, and cut into bite size pieces. Bring potatoes to a boil. Cut bacon and onion into tiny pieces. Add to separate skillet, simmer until bacon is pretty done and onions are clear. Remove bacon and onions, leaving liquid. Add flour (more or less depending on how thick you want soup to be), making a roux. When potatoes are done, add roux and chicken paste or bouillon cubes, and green beans to stockpot of boiling potatoes. Season with small amount of Maggi and/or salt and pepper.
In casserole dish, combine sugar and flour. Pour in pineapple with juice; cover with cheese. Cover with crackers and butter. Bake at 350° for 30 minutes.
In skillet, brown meat and onion; drain. In large mixing bowl, combine all other ingredients (except grated cheese). Mix well and add meat mixture to soup/Tot mixture. Put in casserole dish and bake in oven at 375° for 45 minutes. In the last 5 to 10 minutes, pull out and add cheese to top; put back in oven.
Mix and bake cake according to directions. Bake in greased 9 x 13-inch Pyrex dish. While cake is still hot, punch holes over the top with fork. Sprinkle 2 tablespoons sugar over cake. Heat cherry pie filling and add 1/2 cup sugar and 1/8 teaspoon almond extract. Mix well and cover cake while still hot. Cake needs to set a few hours before serving. Serve with Cool Whip on top.
Combine all ingredients and stir. Roll and drop by tablespoon on hot nonstick griddle or frypan until golden brown. Makes 30 small cakes.
Brown and drain fat off beef. Combine all ingredients. Use best judgment when adding spices. Boil a few minutes. Turn down heat. Simmer an hour or as long as possible.
Cook each vegetable separately until vegetables are barely tender. Season to taste with salt. Drain well. Add mustard seed, celery seed and turmeric. Mix thoroughly. Cover with vinegar and let come to boiling point, stirring frequently. Pack into jars to within 1/2-inch of top. Process in boiling water bath 10 minutes.
Mix ingredients together and drop onto ungreased baking sheet or pan. Bake at 450° for 10-12 minutes.
Mix all the ingredients and form into 8 large balls. Cover with 3/4 cup catsup and 3/4 cup water (mixed). Bake at 375° for 1 hour. Serve over cooked rice.
Place oleo in a 13 x 9 x 2-inch baking dish and melt in a 350° oven. Mix dry ingredients and milk. Remove pan from oven and pour mixture over melted oleo. Add peaches and bake 1 hour. (Do not stir peaches in mixture, just pour from can around sides and middle.)
Microwave chocolate and margarine in large bowl on High for 2 minutes or until mixture is completely melted. Stir in sugar until well blended. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended and stir in nuts. Spread in greased 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan. Cut into squares. Makes 24 brownies.
Grind squash, hot and sweet peppers and onions. Mix in salt. Put a tray of ice cubes on top; let set for 1 hour. Mix rest of ingredients together; add to squash mixture. Bring to boil and seal in jars.
Melt butter in heavy skillet; add onions and saute, stirring occasionally, about 5 minutes or until golden brown. Add apples, prunes and seasonings. Cover and simmer for about 5 minutes or until apples and onions are tender. Serve hot with sausage, roast pork, pork chops or ham. Makes 4 servings.
Make stock with soup bone and soup meat. Season as desired. Add red beets, sour cream and vinegar to warm stock so cream does not curdle. Mix egg with flour, salt and water to the consistency of dough ball that can be rolled out thin. Roll, cut in 3-inch squares and cover with a tea towel.
Mix 1 1/2 cups flour, the yeast, sugar and salt in large bowl. Heat water, milk and margarine to 125° to 130°; stir into flour mixture. Stir in egg. Stir in enough remaining flour to make dough easy to handle. Sprinkle a clean surface with flour; knead until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes. Lightly grease a cookie sheet and shape dough into a round loaf; place on sheet. Cover and let rise 20 minutes. Bake at 400° for 20 to 25 minutes.
Mix together cake mix, pudding, eggs, oil and water. Bake at 350° in greased and floured 9 x 13-inch pan for 35 minutes. While warm, poke holes in entire top of cake with fork. Mix 2 cups powdered sugar and 1 small can lemonade together and pour over top of cake. Return to oven for 5 minutes. Let cake cool and top with Cool Whip. Refrigerate.
Combine crumbs and margarine; press into bottom and sides of a 9-inch spring-form pan (or you can do like I did and put it in a regular pie plate).
In medium saucepan, over low heat, heat milk, water and butter to 120° to 130° (very warm). With mixer at low speed, gradually pour liquid into dry ingredients. Increase speed and beat in eggs and 2 cups of flour. Gradually stir in enough flour (4 1/4 cups approximately) to make soft dough. Knead dough until smooth and elastic (10 minutes approximately). Shape dough into ball and place in large, greased bowl, turning over so top is greased. Cover with towel and let rise until doubled (1 hour). Punch down dough and divide into number of baking pans you wish to use. Cover dough with towel for 15 minutes.
Mix margarine, flour and salt as for pie crust. Add sour cream. Make ball with dough. Divide ball in four. Roll each quarter to measure 10 x 16-inches. Sprinkle with brown sugar and cinnamon. Bake at 350° for 30 minutes. While still hot, drizzle with 1 tablespoon butter, milk and powdered sugar to make frosting smooth enough to drizzle over each stick.
In 9 x 13-inch ungreased pan, mix pineapple and cherry pie filling. Spread evenly over bottom of pan. Dump dry cake mix over mixture. Cover with ground pecans or nuts. Slice butter thinly and place on top of nuts. Bake in a 350° preheated oven for 45 minutes to 1 hour.
Mix the first 3 ingredients together in saucepan; bring to a "good" boil. Add water. Put in large bowl. Put in refrigerator until semi-jelled. Remove from refrigerator and fold in remaining ingredients. Put in refrigerator until jelled. Makes a large dish. Good for "covered dish" item or holidays.
In a small pot, heat the water, vinegar and the butter. Mix together the sugar, mustard, salt and flour. After mixing, add to it 1 well beaten egg. Mix well and then pour into pot of water and vinegar. Keep stirring to keep smooth. When thickened, pour over grated cabbage. Store in the refrigerator. Will keep for days.
Simmer canned tomatoes and chicken stock until liquid is reduced by one-half. Season with chopped parsley, onion, garlic, Worcestershire sauce, salt, basil and thyme.
Cook turnips with pork in 2 quarts water. Cook until meat and turnips are good and tender. Mix cornmeal. Let it be where you can pat out in round patties. Drop in boiling turnips; do not stir. Just push around with spoon. Salt and pepper to taste.
Grease a 9 x 13-inch pan. Combine soups, milk, chilies, onion and chicken. Fill pan by layers, ending with cheese on top. Bake 1 hour at 350°.
Cook together first 5 ingredients until thick, stirring constantly. Remove from fire. Cool 10 minutes. Add margarine and pecans. Stir in vanilla and salt. Pour into a mound of powdered sugar and knead until a roll can be formed. Roll in waxed paper. Slice when hardened.
In large skillet, saute onions with 1/4 butter until onions are soft. Sprinkle with garlic powder and oregano. Add minced quahogs and rest of butter. As butter melts, blend quahogs and onions. Stir frequently until butter melts and mixture is heated through. Remove from heat and add bread crumbs until a dry but pasty consistency is achieved. Stuff shells with the mixture and bake in a 350° oven until browned. Yields 1 1/2 to 2 dozen.
Cook broccoli to thaw in salty water. Drain. Add rest of ingredients. Put in a casserole dish. Cover with crushed Cheese Tid-Bits. Bake at 350° for 25 to 30 minutes. Don't let Cheese Tid-Bits get dark.
Place meat in baking dish; pour over the liquid smoke. Sprinkle meat with celery salt, onion salt and garlic salt to tenderize. Cover tightly and let stand in refrigerator overnight. The next morning, sprinkle both sides with salt, pepper and Worcestershire sauce. Leaving meat in the liquid smoke, cover the dish with foil and place in a 275° oven. (Tuck foil around edge of dish, but not around meat.) Bake 5 hours, then uncover. Pour barbecue sauce over meat and continue baking for 1 more hour without cover. Remove meat from dish and cool to slice.
Arrange cauliflower on steaming rack and steam 10 minutes or until tender. Place 1/2 in greased 8-inch baking dish. Top with 1/2 of onion slices. Sprinkle 1/2 flour mixture (flour, garlic powder, pepper) over onion. Dot with half of butter. Top with half each of olives and cheeses. Sprinkle with parsley. Repeat layers. Combine wine and milk. Pour over top. Sprinkle with paprika. Bake, uncovered, at 350° for 40 minutes.
Shred cabbage, pepper and onion. Pour 1 cup sugar and 1 tablespoon salt over. Heat vinegar, oil, celery seed and sugar and then cool completely. Pour over cabbage mixture and seal. Keep in refrigerator. The longer you keep it, the better it is.
Mix bacon, cheese and onions in a bowl. Add enough real mayonnaise (16 ounces) to work bacon and cheese into a ball. Chill.
Mix first three ingredients together. Press into a 9 x 13-inch pan. Bake at 325° for 15 minutes. Beat together the remaining ingredients. Pour this mixture over the baked crust. Bake at 325° for 40 to 45 minutes. Sprinkle top with confectioners sugar. Cut into bars to serve.
Combine jello and water. Cool. Combine all other ingredients and add to cooled jello. Refrigerate overnight.
Preheat oven to 350°. Mix first 5 ingredients in bowl. Melt the butter in a 9 x 13 x 2-inch pan. Pour batter over the melted butter. Drain fruit and add to top of batter. Sprinkle with cinnamon and sugar, if desired. Bake at 350° until brown.
Mix ingredients with hands, then form into small balls. Bake on an ungreased cookie sheet at 325 degrees for 20-25 minutes. You may freeze and cook when desired.
Lightly brown hamburger, green pepper, onion and onion and garlic salts. Cook spaghetti until done. Mix tomato soup, mushroom soup, soy sauce and Worcestershire sauce until smooth. Add to spaghetti and meat mixture and 3/4 cup cheese. Put in large casserole dish and top with remaining cheese. Heat in a 350° oven for about 30 minutes.
Brown hamburger and sausage. Saute onion and bell pepper with meat. Drain fat; add peas with juice, tomatoes and jambalaya mix with just enough water to keep from sticking. Simmer 20 minutes, until done.
Saute ground chuck and onion. Make 3 layers of ingredients with meat on bottom, pasta next, then pasta sauce and cheese on top. Slow cook for 5 hours.
In a large soup kettle bring chicken broth to simmer. Add all other ingredients except chicken. Simmer 1 1/2 to 2 hours. Add chicken and heat thoroughly. Garnish each serving with a sprinkle of Colby cheese. Makes 8 to 10 large servings.
Rehydrate minced onion in water for 10 minutes. In a small skillet, melt the butter; add onion and saute 2 minutes. Add the beef and cook, stirring, until browned. Remove from heat. Add eggs, dill weed, parsley flakes, paprika, salt, pepper, sour cream and lemon juice. Mix thoroughly; set aside.
Bake cake as directed on box. Let cool 20 minutes. Poke holes all over cake with a wooden spoon handle. Mix 1 cup boiling water and 1/2 cup cold water with jello. Pour all over cake. Let set in refrigerator overnight. Top with Cool Whip.
Mix together biscuit mix and cheese. Add enough water to mix well (little less than 1 cup). Drop by teaspoon onto greased sheet. Top with butter and sprinkle with "Restaurant Style Garlic Bread Sprinkle." Bake at 400° for 7 to 9 minutes.
Pour into pie crust and make braid top. Bake at 350° for 70 minutes. Each serving contains 0 cholesterol, 1 gm. sat. fat and 280 calories.
Melt butter and add cocoa and sugar. Add eggs, flour, vanilla and salt. Grease 9 x 13-inch pan. Pour into pan and bake at 325° until done. When done, cool. Cut into small squares and cover with powdered sugar. Not just tops. Roll in sugar.
Preheat oven to 350°. Grease and flour two 8 or 9-inch round cake pans. Pour 1 cup batter into each pan. Bake at 350° for 12 to 15 minutes or until cake tests done. Repeat using remaining batter (you have have 4 layers). Cool layers.
Combine the confectioners sugar and the margarine. Add the orange juice, the add the crushed wafers and nuts. Roll into balls and roll into coconut.
Mix flour, nuts and butter well and put into a 9 x 13-inch dish. Bake 20 to 25 minutes at 375°. Let cool. Mix Cool Whip, cream cheese and powdered sugar until fluffy. Spread on crust. Prepare pudding with milk. Spread on second layer. Put remaining Cool Whip on top. Refrigerate 4 hours.
Blend shortening, sugar, eggs and vanilla. Stir in dry ingredients. Beat until smooth. Stir in oats and raisins. Drop on cookie sheet. Bake at 350° for 12 to 15 minutes.
Cook egg noodles until tender. Drain. Mix all vegetables, add bottle dressing and dry dressing mix. Chill. Before serving, bacon bits and Parmesan cheese may be added.
Fry down bacon and add potatoes. Stir quickly until potatoes start to brown. Add onions and continue cooking until they soften. Add green beans and simmer 15 minutes or so. May need to add a little water to prevent sticking. Season and serve.
Put chocolate and oil in an 8 x 8-inch pan. Put in a 350° oven until melted. Add cold water and stir. Add other ingredients directly to cake pan. Beat well, right in pan, with a fork. Sprinkle chocolate chips and nuts on top. Bake at 350° for 40 minutes.
Cream sugar and shortening; then add egg. Sift dry ingredients alternately with liquid to make a soft dough. Roll out using plenty of flour on board so they will not stick. Cut and bake on a cookie sheet. Bake in a 375° oven until brown, depending on thickness. I like them a little on the thick side. This is an old favorite in our family and has been used for 100 years or more.
Mix egg whites, sugar and vanilla. Stir, but do not beat. Next add pecans, flour and baking powder. Bake in a slow oven at 300° for 45 minutes in a long greased baking dish. Cut in squares or bars.
Cream butter or margarine until light and fluffy. Add confectioners sugar and hot milk alternately. Beat well after each addition. Blend in the salt and lemon juice. Beat until light and fluffy. Makes about 2 cups.
Mix sour cream, mayo, Hidden Valley and onion. Stir over cut up broccoli and cauliflower.