HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain off all juice from the beans in the cans. Peel the onions and cut them into rings. Add the onions to the beans in a large bowl. Toss together all ingredients. Add sugar, salad oil, salt, pepper and vinegar. Refrigerate overnight.
Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water and set aside. Scald milk and let cool to lukewarm, then add sugar, salt, melted shortening, and beaten eggs. Mix well, then beat in 3 c. flour. Add in yeast mixture and mix well, then add flour in batches to make a soft dough. After dough is mixed well, put into lightly greased bowl, turning to grease all sides. Place in a warm draft free spot and let rise until double in bulk. Make balls of dough and put on greased baking sheet and let rise; then push centers of balls down and fill depression with canned cherry, apricot, pineapple, poppy seed or prune filling. Let rise again and bake in 400° oven until golden brown. Remove from baking sheet and cool on a rack.
Crush cookies and set aside. Blend in a bowl the Cool Whip, cream cheese, sugar and butter. Set aside. In a separate bowl, blend pudding mix, milk and vanilla. Add to Cool Whip mixture. Mix well. Put 1/2 of the crushed Oreos in 9 x 13-inch cake pan. Add pudding mixture, then cover with the remaining crushed cookies. Freeze for 1/2 hour before serving.
Beat cream cheese until softened; add eggs and 1 cup sugar, salt and almond extract. Beat until thick and smooth. Pour into 9-inch spring-form pan. Bake 45 to 50 minutes at 325°. Cool on rack 20 minutes. Add 2 tablespoons sugar to sour cream. Add vanilla and pour over cake. Return to oven and bake 10 minutes; cool and chill.
Mix all ingredients together in large bowl and mix well. Roll into meatballs. Fry in Crisco oil over medium heat until browned. Add to Italian sauce.
Sift flour, baking powder, salt and baking soda together; add the chopped nutmeats. Set aside. Cream together the shortening and sugar until light and fluffy; add the eggs and bran. Combine bananas, water and vanilla and add to the creamed mixture alternately with the dry ingredients. Pour into 2 greased loaf pans and let stand for 30 minutes. Bake in a preheated 350° oven for 40 to 45 minutes. When done, let cool in pans for 5 minutes, then turn onto board or cake rack to cool.
Mix all ingredients except soup and cheese. Place in oblong dish. Spoon soup over mixture. Top with cheese. Bake at 350° for 45 minutes. May be made night before or may be frozen.
Cream sugar, margarine and Crisco. Add eggs, one at a time, then add milk and flour alternately. Add vanilla. Start in cold oven. Cook for 1 hour or until done at 325°.
Add onion and celery to margarine in skillet; cook until transparent but not browned. Place diced chicken in 9 x 13 x 2-inch baking dish or pan. Sprinkle mixture, salt and pepper over chicken.
Boil vermicelli according to package directions. Do not overcook. Remove from heat; drain and rinse well in cold water. Drain and place in a large bowl or container. Add chopped pepper and olives and sprinkle seasoning; pour dressing over and toss well. Refrigerate. Keeps several days in refrigerator and is better after sitting overnight. Good side dish for picnics, cookouts and luncheons. Serves 15 to 20 as a side dish.
Brown hamburger meat and drain. Add taco seasoning to meat and mix well. In a medium casserole dish alternate remaining ingredients beginning with refried beans, add a layer of hamburger, then a layer of cheese, then adding a portion of the picante sauce. Continue this until all ingredients are used. Bake at 350° for 30 minutes. Serve with tortilla chips.
With a fork, mix the first 4 ingredients. In a separate dish, beat remaining ingredients. Combine the mixtures, stirring with a fork until all are moistened. Mold dough in a ball. Chill at least 15 minutes before rolling into a desired shape. Dough can be left in refrigerator up to 3 days or can be frozen until ready to use. Makes 2 double crusts and one 9-inch shell. Dough will remain soft in refrigerator and can be taken out and rolled at once.
Combine in a saucepan first 4 ingredients. Cook until thick. Remove from heat. Stir in 1 package strawberry jello. Let cool. Slice fresh strawberries in baked pie shell. Pour cooled filling over strawberries. Top with Cool Whip.
Combine dry ingredients. Add applesauce and glue. Work mixture with hands until smooth dough is formed. Divide into workable portions. Roll to 1/4-inch thickness. Cut into desired shapes. Poke a small hole in the top for hanging before ornament dries. Dry for several days on a plastic rack or flat window screen.
Place a flat topped piece of coal in a quart size fish bowl. Put 1/4 c. table salt on the top of the coal. Slowly put 1/4 c. water on the salt, being careful not to wash salt off the coal. Add 3 drops each of red, yellow, blue, and green food coloring on top of wet salt. When the salt begins to grow the colors blend together, making a colorful water garden. Add 1 Tbsp. water each day. Carefully avoid washing away the salt formations.
Cream butter and sugar. Add eggs. Mix well. Add remaining ingredients; use 1 additional cup flour to roll out dough. Bake at 350°. Sprinkle with sugar while still warm.
In a 1 1/2-quart micro-safe dish, stir together the sugar and corn syrup.
Mix together all ingredients; pour in greased and floured 9 x 13-inch pan. Bake at 300° for 30 minutes or when toothpick inserted in center comes out clean.
Coat a 9-inch pie plate with butter. Mix hash and one beaten egg. Press into plate to form crust. Bake at 375° for 10 minutes. Saute onion in 3 tablespoons butter. Layer cheese, sauteed onion and mixed vegetables in crust. Beat together remaining eggs, milk, flour, mustard, garlic powder and pepper. Pour over mixture in crust. Bake at 350° for 30 to 40 minutes, until filling is set. Let stand 10 minutes before serving. Makes 6 servings.
Melt butter in a large covered skillet. Cook zucchini in butter, covered, over low heat until tender, but not mushy. Add seasoning and cream cheese; cover for a few minutes, then mix to coat zucchini. (Butter or margarine can be eliminated in waterless cookware.)
Chop green onions and beef. Then, mix the rest of the ingredients and mix well and form into ball and serve with Ritz crackers.
Combine all ingredients; form into patties and brown in small amount of fat. When brown, pour off excess fat.
Cream shortening, sugar and salt. Add eggs, one at a time. Add flour and milk alternately, ending with flour. Fold in flavorings by hand. Bake in greased tube pan or 1 hour and 45 minutes at 325°. Start in cold oven. Do not open door while baking. Remove from pan immediately.
Melt butter over hot water and let cool. Add sugar and eggs. Then add other ingredients. Stir well and pour into pie crust. Bake at 350° for 30 to 45 minutes.
Preheat oven to 350°. Beat sweet potatoes until smooth. Add egg, sugar and vanilla; beat well. Spread into a 9 x 13-inch baking pan.
Mix all together. Mix well and pour in unbaked pie shell. Bake 45 minutes at 325°.
Wash lemons; cut into thin strips and remove seeds. Place lemon slices in a large bowl. Cover with sugar. Let stand for 10 minutes, then press with a potato masher to get as much juice as you can from the lemons. Add cold water and continue to press lemons with masher until liquid is well flavored. Pour over 2 ice cubes in a tall glass. Add a lemon slice to each glass.
Bake at 350° for 18 to 20 minutes. Bake in small muffin pans.
Chop bacon. Peel and cut potatoes into 1/4-inch slices. Place bacon and green onion in small bowl. Cover and microwave on High until bacon is light brown, about 7 minutes. Stir in vinegar, sugar and salt. Set aside. Place potato slices and water in 2-quart casserole. Cover and microwave on High until potatoes are fork-tender. Pour bacon and vinegar mixture over potatoes. Toss to coat.
Mix together butter and sugars; beat with mixer until smooth. Add eggs and flour. Mix well. Stir in vanilla. Roll dough into a ball and refrigerate overnight or until thoroughly chilled.
Cook butter and sugar over low heat 2 minutes, stirring constantly. Add milk and continue to cook until it comes to a boil. Remove from heat. Cool and add confectioners sugar. Makes a lot of icing.
Heat oven to 350 degrees. Mix all ingredients except walnuts. Spoon into 2 quart casserole; sprinkle with walnuts. Bake 40 minutes or until thoroughly heated. Makes 6 servings.
Cook meat and onion until meat is brown. Stir until meat crumbles; drain well. Stir in tomato sauce and spaghetti sauce mix. Cook over low heat 10 minutes; stir often.
Tear lettuce into bite size chunks. Add all other ingredients and toss well. Chill until serving time. Serve with buttermilk dressing.
Cut chicken into thick strips; coat with flour, salt and pepper. Fry until golden brown. Combine onion soup mix, dressing and pineapple preserves in saucepan. Heat over low heat until well mixed. Pour over chicken. Serve with rice and steamed vegetables.
Mix ingredients (except muffins or bread) thoroughly. Refrigerate at least 2 hours or overnight. Spread over muffins or bread slices that have been quartered. Bake at 350° until cheese melts and bread toasts.
Scrub potatoes; cook in boiling salted water until tender. Remove from water and cool. Peel and grate with a coarse grater. Add sour cream, onions, cheese, milk, salt and pepper. Mix and turn into a 9 x 13-inch pan. Combine bread crumbs and butter; sprinkle on top. Bake at 300° for 50 minutes. Makes 8 servings.
Cream butter and sugar, then add egg, salt, vanilla, baking soda and cinnamon and mix well. Add flour and mix thoroughly. Wrap dough in plastic wrap and chill at least 1 hour.
In your food processor, grate 1 carrot. Flip blade and slice cabbage; mix well.
Saute celery, bell pepper and onion until just tender. Mix with cooked rice and other ingredients. Pour into 3-quart casserole. Bake uncovered for 1 1/2 hours at 350°.
Melt chocolate in double boiler; add nuts. Pour onto wax paper or small greased cookie sheet. Cool completely and break up.
*For hotter wings, use up to 3/4 cup (6 ounces).
Melt butter; add celery and onion. Cook over medium-low heat until tender. Stir in croutons, cornbread and pecans and seasonings. Add eggs and toss lightly. Pour hot broth and cream of chicken soup over entire mixture; toss. Bake at 350° for 1 hour. Makes 14 cups.
Mix dry ingredients. Combine milk, water, vinegar and molasses. Stir into dry ingredients. Add melted shortening and stir until smooth. Pour into greased 9-inch layer cake pan. Bake at 375° for 1/2 hour.
Cut corn close to outer edge, cutting twice around ear. Scrape ear to remove all the milk. Have skillet warm; add drippings and corn. (Add water if too dry.) Stir constantly for a minute and add milk, salt, pepper and sugar. Simmer 15 minutes or until thickened. Watch and stir often. Add butter the last few minutes.
Combine lettuce, peas, onion and cheese in medium bowl. Chill. Toss with dressing before serving.
Preheat oven to 325°. Boil potatoes (peeled and chunked); then mash. Add all ingredients. Pour into a buttered dish; bake for 30 minutes. Five minutes before finished, add small marshmallows on top.
For Sauce: Melt butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in coriander and half the chilies. In a bowl, combine chicken, Monterey Jack cheese and remaining chilies. Spoon 1/3 cup chicken mixture onto each tortilla. Roll up and place seam side down in an ungreased 13 x 9 x 2-inch baking dish. Pour sauce over enchiladas. Sprinkle with Cheddar cheese. Bake, uncovered, at 375° for 15 to 18 minutes or until heated through and cheese is melted. Yields 4 servings.
Combine sugar, eggs, milk and cooking oil. Mix until well blended. Sift together flour, baking powder and salt. Add flour mixture to egg mixture, then add vanilla and poppy seed. Pour batter in greased loaf pan. Bake at 375° about 1 hour.
Saute garlic, onion and mushrooms. Set aside. Saute chicken breast. Add veggies and cheese until cheese is melted. Add to pasta and serve.
In a large cast-iron skillet, cook meat, drain and sprinkle with 1/2 package of spaghetti sauce mix. Spoon cottage cheese over meat. Top with noodles in a layer and sprinkle with remaining sauce mix, basil and parsley. Pour tomatoes, tomato sauce and 8 ounces of water over top. Bring to a boil, cover and simmer for 35 minutes until noodles are tender. Sprinkle with cheese, cover and let stand 5 minutes until cheese is melted.
Crush cranberries and add sugar. Let stand in refrigerator overnight. Drain cranberries of juice. Add 2 cups of red seedless grapes, cut in two, and chopped nuts; mix well. Fold in whipping cream (whipped). Chill until ready to serve.
Beat flour, baking powder, salt and nutmeg until light. Add eggs, sugar, butter and sour milk; go light on the flour. Fry in hot Crisco oil. Makes 2 dozen.
Spread with spoon on muffin quarters. Place on ungreased cookie sheets. Freeze at least 30 minutes. Remove from freezer and place under broiler until they are slightly golden brown and puff up (about 5 minutes). Serve hot.
Trim crust edges off bread. Grate cucumber; drain well on paper towel. Mix softened cream cheese with garlic salt and grated onion according to taste. Blend in cucumber. Spread very light coat of mayo on bread slices for easy spreading. Spread mixture thinly on bread. Cut sandwiches in fourths or halves. Refrigerate until served. (Good for parties.)
Combine first 3 ingredients. Spoon into a lightly greased 8-inch square baking dish. Dot with butter and set aside. Combine 1 cup flour and salt; cut in shortening with a pastry cutter until mixture is crumbly. Sprinkle ice water one tablespoon at a time evenly over surface. Stir with a fork until moistened. Shape into a ball.
Slice mushrooms and chop shrimp. Saute mushrooms in the 2 tablespoons margarine. Add shrimp and cook until shrimp just turns color. Add a little garlic salt. Mix stuffing according to package directions but omit margarine. Add shrimp/mushroom mixture to stuffing mix. Microwave for 5 minutes.
Combine cocoa, sugar replacement, cornstarch and salt in saucepan. Stir in milk. Cook and stir over medium heat until thick and bubbly. Reduce heat and cook 4 minutes more. Remove from heat. Stir small amount into egg, then pour back into cocoa mixture. Stir to blend and cook 2 minutes. Remove from heat. Add vanilla and oleo; cool.
Crumble all ingredients together. Press into a 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes or until lightly browned.
Mix all ingredients well. Pour into miniature muffin tins. Bake at 350° about 10 to 12 minutes or until done. Yields about 3 dozen.
Layer noodles, then soup, cheese and chicken. Cook on High in microwave for 20 minutes, uncovered.
Whip cottage cheese with a blender until smooth. Add the sweetener to taste. Mix in the lemon juice. Serve with the fresh fruit.
Mix all ingredients in oiled casserole. Cover and bake at 325° for 3 hours. Can add vegetables last hour. Easy!
Preheat oven to 325°. Cream butter and sugar. Add eggs, one at a time. Beat until fluffy. Add vanilla.
Combine cake mix, oil, eggs and oranges with juice; beat for 3 minutes. Pour into 9 x 13-inch pan or layer 9-inch cake pans (greased and floured). Bake according to package directions. Cool on rack. When cake is completely cooled frost with Cool Whip, pineapple and vanilla pudding. Mix together pudding and pineapple for 3 minutes. Add Cool Whip. Let set 5 minutes. Spread on cake.
Wash chicken thoroughly. Put in a large bowl. Pour entire bottle of Texas Pete over chicken. Mix well so that all parts are covered. Let stand 1 hour. Take marinated chicken out of bowl. Dip in flour until covered. Place in frying pan of corn oil at medium heat for approximately 20 minutes or until done. Serves 4.
Saute rice, onion and mushrooms in butter for 10 minutes. Add broth and turn into a 3-quart casserole. Cover and bake at 325° for 1 1/2 to 2 hours.
Cool and drain linguine. Chop vegetables very fine. Add to linguine. Toss with Seven Seas dressing and Salad Supreme. Serve cold.
Slice potatoes in 1/2 lengthwise and place peeled or unpeeled in microwave dish. Add water and cover. Microwave 10 minutes on High.
Put beef, onion, bell pepper and celery in a Dutch oven and steam covered over medium heat until meat turns white, breaking up meat with a fork as you stir occasionally. Meat may be mashed fine or	left in bite size chunks, as desired. Add tomatoes, beans, salt and	pepper. Bring to a boil. Add cabbage, pushing it under	liquid. Cover and simmer about 20 minutes. Adjust seasonings to your own taste. You can put in a can of Ro-Tel if you like your food spicy.
Beat thoroughly. Fill cups 1/3 full. Top with 1 heaping teaspoonful of the filling mixture. Bake at 350° for 30 minutes. Needs no frosting, and they taste great.
Line casserole dish with Doritos. Combine remaining ingredients and layer over Doritos. Top with cheese and bake at 350° for 30 to 45 minutes.
Boil chicken until tender and cut into bite size pieces. Boil rice in chicken stock until done. Add Cheez Whiz, broccoli, soup and mushrooms to hot rice. Stir all together and season to taste. Put in 13 x 9 x 2-inch pan and heat in 350° oven until cheese bubbles.
Mix sugar, wine and soda. Slice unpeeled fruit and place in liquid. Chill at least 1 to 2 hours before serving.
In a large kettle or Dutch oven, combine water, soy sauce, green onions, dry sherry, brown sugar, garlic and aniseed; mix well. Place chicken in mixture, cover and bring to a boil. Reduce heat; let simmer for 25 minutes, using tongs to turn chicken over. Cover again and let simmer for another 25 to 30 minutes more, basting frequently during the last 10 minutes.
Cook beets about 1 hour in a big pan. Cold dip until skins come off. Cut as desired and put in pan. Cover beets with mixture. Cook 15 minutes. Put in jars while hot.
Cook turkey and onions until done. Add spices. Add broth, beans and chilies. Simmer for 1 hour. Serve topped with grated Monterey Jack cheese. Serves about 6 people.
Mix all ingredients together and put in a crock-pot which has been greased with 2 tablespoons of shortening (or spray with Pam). Cut several thin slices of cheese and put on top. Sprinkle with paprika. Cook 3 to 4 hours on low.
Combine all ingredients in saucepan and bring to boil. Lower heat and simmer, uncovered, for 30 minutes. Note: May be frozen.
Fry bacon in large skillet. When bacon is half done, add onion, pepper and garlic; brown together. Add rice, mushrooms, broth and water. Cook over low heat, stirring occasionally. Add more water if needed. Cook 20 to 30 minutes, until rice is done.
Blend eggs, sugar, oil and vanilla. Sift together salt, flour, soda and cinnamon. Stir into egg mixture and mix well. Fold in apples and nuts. Bake at 325° for 1 hour in greased and floured 9 x 13-inch pan.
Cream cheese and oleo. Add flour, sauce and Krispies. Shape in marble-size balls. Place on ungreased baking sheet. Bake at 350° for 12 to 15 minutes. Keep in tightly closed container in refrigerator. Serve at room temperature. May be frozen.
Separate dough into 2 large rectangles. Press over bottom and 1/2-inch up sides of a 9 x 13-inch pan to form crust. Sprinkle sausage, then cheese over crust.
Boil whole can Eagle Brand milk (unopened; remove label) in water on top of stove for 3 hours. Open can and pour into crust. Top with Cool Whip and refrigerate.
Mix all together. Shape into large patties, 2 to 2 1/2-inches in diameter and about 3/4 to 1-inch thick, by dropping heaping tablespoonful into handful of flour and shaping with another handful of flour. Brown fairly quickly in hot oil and set aside in baking pan. When all are brown, finish in oven for about 30 to 40 minutes. Pour off all but about 2 to 3 tablespoons of oil and make water gravy.
Saute the chicken pieces in margarine until browned. Sprinkle on seasoned salt. Place in Pyrex dish. Pour wine over chicken; sprinkle thyme over chicken. Bake at 350° for approximately 1 hour.
Put pineapple on bottom of pan, then pour cherry pie filling on next. Sprinkle cake mix over the fruit. Pour melted butter over the top and bake for 1 hour at 350°.
About 15 minutes before serving, cut top of broccoli into small flowerets; slice stalks into 1/2-inch thick pieces. Thinly slice carrots and green onions. In 3-quart saucepan over high heat, in 1-inch boiling water, heat broccoli to boiling. Cook, uncovered, 2 minutes, stirring occasionally. Drain.
Pour milk over coconut; allow to soak while preparing crust (15 minutes). Cream together oleo and sugar. Add eggs, one at a time, beating well after each. Add vanilla and coconut mixture. Pour into pie shell. Bake at 350° for 1 hour, or until center is set.
Brown ground beef with garlic and onion. Cook macaroni. Place Ricotta cheese in a medium mixing bowl; add egg and parsley and mix. When other ingredients are cooked, get a large casserole dish and dump everything in it and mix. Add Mozzarella cheese and mix again. Sprinkle top with a layer of Mozzarella cheese. Bake at 350° for 20 to 30 minutes.
Make graham cracker crust. Heat the marshmallows in the milk. Cool. Add the chocolate and fold in the Cool Whip. Put in crust. Freeze. Also good if you add nuts or top with dab of Cool Whip. Put cherries on top. Sprinkle with nuts or chocolate shots for decoration.
Dissolve instant breakfast drink in water. Add fruit juice, stirring to blend. Serve in tall glasses with ice cubes. Makes 3 1/3 cups or 3 servings. Just mix and shake; perfect as breakfast drink, tall refresher or appetizer.
Sprinkle meat with salt and pepper and saute in butter in skillet. Add onion, garlic, thyme and bay leaf and saute over medium-high heat until chops are well-browned. Lower the heat and add chicken stock or wine. Cover and cook 30 minutes. Remove chops to a warm serving platter and keep warm.
Grate potatoes, draining off excess water. Add egg and cracker meal. Mix well. Heat well-greased pan. Drop mixture by spoonfuls. Spread evenly and fry both sides until golden brown.
In a large bowl, mix 2 cups flour, 1/2 cup sugar, salt, lemon peel and undissolved yeast. Combine milk, water and butter in a saucepan. Heat over low heat until liquids are very warm. Gradually add to dry ingredients and beat 2 minutes at medium speed with electric mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough additional flour to make a stiff dough. Cover with plastic wrap and towel; set aside for 20 minutes. Combine walnuts, cherries and 3 tablespoons sugar.
In large, heavy skillet, melt butter over medium heat. Add chicken; saute until light brown on both sides. While browning chicken, stir curry powder and garlic into butter. Add vermouth, salt and prunes. Cover; simmer over low heat 5 to 7 minutes. To test doneness, press finger into thickest part of chicken breast. Meat should spring back. Place chicken on a plate and cover with skillet lid to keep warm. Add vegetables to pan juices; stir. Cook until tender-crisp. Place chicken on platter or individual plates. Spoon vegetables and juices over. Calories 242, fat 7.5 gm and fiber 2.3 gm.
Cook rice as package directs. Place in a 2-quart baking dish, well-buttered. Put corn on top of rice, then the undiluted soup. Top with cheese. Bake at 350° for 20 minutes or until bubbly.
Mix cranberry juice cocktail and pineapple juice with sugar and refrigerate overnight. Refrigerate ginger ale overnight. Mix altogether just before serving. An ice ring made of cranberry juice cocktail is great to add to the punch just before serving too.
Prepare a 9 x 13-inch pan by greasing bottom lightly. Mix together peanut butter, Marshmallow Fluff, flour, vanilla and walnuts. Set aside.
Melt butter in glass pie plate; add salmon, milk, egg and bread. Stir with fork to mix and moisten all ingredients. Smooth with fork. Bake at 350° for 3/4 hour.