HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use the cheapest canned baked beans you can. I use 3 cans with this recipe. Mix all together and bake at 350° for 1/2 hour.
Soften 2 yeast cakes in 1/4 cup lukewarm water or 2 packages dry yeast in 1/4 cup very warm water. Combine butter and hot scalded milk. Stir until butter melts. Cool to lukewarm. Add sugar, salt, orange rind, eggs and yeast mixture. Gradually add flour to form stiff dough. Mix thoroughly. Cover and let stand 30 minutes.
Fry bacon until crisp. Remove bacon and save. Saute onion and green pepper in bacon drippings. Add tomatoes, seasonings, uncooked rice and sausage; mix well. Add water and stir. Simmer on low heat until rice is tender. Crumble bacon over the top of casserole and serve.
Make cake as directed on box and bake in two round cake pans. Cool. To assemble in bowl, place one cake layer in bottom of punch bowl. Prepare pudding according to box. Use half on first layer. Slice enough bananas to cover top of pudding. Pour 1/2 can pineapple, juice and all, over bananas. Put one box of strawberries over pineapple. Top with 1 carton of whipped topping. Repeat layers. Refrigerate. Nice for large gatherings.
Dissolve sugar and Kool-Aid with warm water. Combine all ingredients. Serves 45.
Mix all ingredients together and bake in a 9 x 13 inch pan for 1 hour at 350.
Mix all ingredients, well, then roll into 1-inch balls. Bake on ungreased cookie sheets at 350° for 20 minutes. Cool, blot on paper towel and place in sauce.
Melt unsweetened chocolate and butter in small saucepan over low heat. Cool slightly. Beat eggs in small bowl with mixer. Gradually beat in sugar until thick and fluffy. Gradually stir in chocolate mixture and vanilla. Fold in flour and salt until well blended. Spread evenly in greased 8 x 8 x 2-inch pan. Bake in preheated 350° oven for 30 minutes or until shiny and firm on top. Remove from oven and immediately put chocolate chips and marshmallows and then lay graham crackers on top of that. (Weight it down with a heavy pan. You might want to double recipe and put in a 13 x 9-inch pan.) When cool, cut into squares and enjoy.
Betty uses 1 pound of almond bark and adds 1 cup of chunky peanut butter.
Crush graham crackers. Mix together remaining ingredients. Use enough juice to moisten. Roll into a log and chill in refrigerator until firm. To serve, slice into half-inch pieces.
Add brown sugar and butter to hot rice and blend until melted. Add the remaining ingredients and blend gently. Serve warm or chilled, with additional Cool Whip, if desired. Serves 8.
Dip the cubed steak pieces in flour and then place in skillet. Sprinkle slices of onion over the steak. Fry the meat to brown. Do not overcook. Make a gravy from the skillet drippings by adding flour to the skillet drippings and then add milk to make a medium thick gravy. Salt and pepper to taste. Put steak in a pan and pour gravy over it. Place in oven and allow to cook slowly for about 1 hour or until meat is tender.
Cook broccoli in a small amount of water for about 6 to 8 minutes; drain. Place broccoli in a lightly greased 9-inch pie pan. You may use Pam if desired. Sprinkle with green pepper, onion and cheese. Set aside. Blend remaining ingredients in a blender for 15 seconds or until smooth. Pour over broccoli mixture. Bake at 375° for 25 to 30 minutes or until set. Let stand 5 minutes before serving. Yields 6 servings.
Cook manicotti shells as directed on package; drain. Mix onion, spinach, instant bouillon, garlic powder, thyme, cottage cheese, eggs, and Parmesan cheese. Fill shells with spinach mixture. Arrange in greased 13x9x2 baking pan. Pour tomato sauce over shells, and sprinkle with Mozzarella cheese. Cover and bake at 350° until hot and bubbly. About 25 minutes.
Mix all ingredients together. Put into a greased casserole. Sprinkle parsley flakes on top. Bake at 350° for 1 hour.
Mix chicken, soup and sour cream together; put in baking dish. Melt butter; mix with crushed crackers. Top chicken mixture; sprinkle with poppy seed. Bake at 350° for 1 hour.
Cook vermicelli. Two minutes before vermicelli is cooked, add the zucchini to the pot and cook until vermicelli is tender. Drain.
Boil brown sugar, hot water, shortening, raisins, cinnamon and cloves 5 minutes; cool. Add soda dissolved in warm water, salt and flour.
Mix together in top of double boiler; stir until mixture is glossy. Put 4 cups Special K cereal in large bowl. Pour mixture into cereal and stir until blended. Drop by teaspoon on wax paper. Wet your fingers and shape them any way you want. Fun for kids.
In butter, brown onion, green pepper and garlic. Simmer until pepper is tender. Add tomatoes, paprika, salt and pepper. Boil 5 minutes. Add shrimp. Boil for 10 minutes.
Dissolve gelatin in boiling water. Add frozen strawberries. Just as it begins to thicken, fold in 2/3 of container of frozen whipped topping. Add cake pieces and fold together until well coated. Pour into tube pan and refrigerate to set. Unmold on cake plate and ice with remaining whipped topping, tinted a pale pink. Decorate with fresh strawberries and mint leaves, if desired.
Marinate chicken 15 minutes in soy sauce, cornstarch, sherry, salt, garlic and ginger.
Dissolve jello in 1 cup boiling water. Allow to cool until syrupy state; beat until frothy. Mix mayonnaise and half and half; beat until blended. Add onion, green pepper, carrot and cottage cheese. Turn into large mold. Refrigerate. Unmold just before serving.
Cook ground beef, chopped bacon and onions. Add all other items. Heat until hot and bubbly. Serve.
Press 1 package of rolls in greased 9 x 13 pan. Spread ground beef on rolls. Add taco sauce. Top with cheese. Flatten the remaining crescent rolls and place on top. Bake at 350° until crust is golden brown.
Brown beef in large frying pan. Cut up bacon and add to beef, with onions and fry until bacon is done. Add remaining ingredients. Blend thoroughly. Cover, bake in 13 x 9-inch pan for 45 to 60 minutes at 350° until some of the juices bake off.
Add just enough water to cover first five ingredients. Simmer until tender. Add butter and cheese. When cheese melts, add milk. Thicken slightly.
Defrost spinach; drain to remove all moisture. Mix together all ingredients except bread crumbs. Add bread crumbs and mix until mixture becomes somewhat dry. Press into loaf pan. Bake at 350°. Drain off any grease. If desired, serve with Italian marinara sauce.
Cook apples in water or juice until tender, about 30 minutes. Cool slightly and mash with fork. Add raisins, cinnamon and sugar. Makes about 4 cups. Can be stored in freezer.
Combine all ingredients and mix well. Chill and serve. Makes 6 servings.
Grind all vegetables; add salt and let stand 1/2 hour. Then press dry with hands. Get out all the water possible. Mix with other ingredients and cook 1 hour or until thick as desired. A few red peppers add color and flavor.
Break Steak-ums into bite sized pieces and put into medium frying pan. Brown meat. Add flavor packets from noodles. Add 1 cup water and broccoli. Cover and let simmer until broccoli is tender. In large pot, bring water to a boil, then add noodles. Remove from heat. When noodles are tender, drain and combine with meat and broccoli. Use soy sauce to taste.
Put all ingredients (except bread) in bowl and whip with hand mixer until light and fluffy. Cut bread in half lengthwise. Spread mixture on bread lightly. Broil until lightly brown. Grated Mozzarella can be placed on top before broiling.
Mix thoroughly and put in a tight jar. Use 2 to 3 teaspoons per cup.
Cover bottom of 11 x 7-inch baking pan (jelly roll pan) with the sheets of crescent roll dough, patting and stretching it to fit. Bake in a 350° oven for 7 to 8 minutes or until lightly browned.
Melt vanilla chips and chunky peanut butter in microwave. Add Rice Krispies, Spanish peanuts and mini marshmallows. Mix all together. Drop by teaspoonful on wax paper on cookie sheet. Chill in the refrigerator until hardened.
Mix in saucepan the 3 tablespoons cornstarch, flour, sugar and salt. Gradually add 3 cups milk. Boil 1 minute. Stir 1 cup hot milk mixture slowly into egg yolks. Mix. Boil 1 minute more. Blend in 1 tablespoon butter and vanilla. Wash and boil raisins in the 1 cup of water until half the liquid remains. Stir in brown sugar, remaining cornstarch and butter. Add to cream mixture. Cool.
Mix first 6 ingredients. Pour mixture over sliced cucumbers and onions. Put in closed containers (do not seal). Refrigerate. Will keep 1 year. Ready to eat in 1 week. Stir once a day for 1 week.
Layer cabbage, onions, potatoes, salt and pepper in casserole; put in microwave oven on High 10 minutes. Stir and turn and cook about 10 minutes more or until done. Put only a little water in it to cook.
Mix first 4 ingredients and boil to soft ball stage. Add chunk of butter and vanilla. Let stand until cool. Beat until creamy; add nuts, if desired. Pour into buttered plate and cut into squares.
Cream butter and sugar, add eggs; beat until light and fluffy. Sift flour, salt, baking pwd. and spices. Add to creamed mixture alternately with milk. Stir in nuts, raisins and fruit; stir thoroughly. Drop by tsp. onto greased cookie sheet. Bake at 375° for 12 min. or slightly brown. Yields 5 dozen.
Cut shortening into flour and salt. Beat egg and add to dry ingredients. Add enough milk to make a soft dough. Knead. Roll dough paper-thin. Let set 15 or 20 minutes to dry a little. Cut into 3 inch lengths by 1 1/2 inches. Drop into boiling chicken broth. Cover and simmer 15 or 20 minutes.
Drop by teaspoon onto greased cookie sheet. Bake at 375° between 8 and 12 minutes.
Chill baked crust. Put milk, chocolate and salt in saucepan. Stir over low heat until chocolate melts completely and mixture thickens. Take off heat and stir in marshmallows until melted and mixture is smooth. Cool to room temperature. Spoon 1/2 of ice cream in pie shell. Cover with 1/2 chocolate mixture. Repeat with rest of ice cream and chocolate. Top with pecans. Freeze until firm (about 5 hours). Serves 8 to 10.
Add sugar to water and bring to boiling point to dissolve gelatin. Add fruit juices. Chill until slightly thickened. Fold in remaining ingredients. Chill.
In medium saucepan, mix flour and sugar. Add beaten egg yokes and milk. Cook on medium heat, stirring constantly until thickened. Remove from heat; add butter and vanilla.Layer pan with vanilla wafers, sliced bananas and pudding mixture. Make meringue by beating egg whites until stiff, adding 1/4 c. sugar at the end. Top pudding with meringue. Bake in preheated 425 degree oven for 5 minutes or until meringue is slightly browned.
Combine syrup and sugar. Bring to a full boil. Remove from stove and add peanut butter and Special K flakes. Mix well. Press into a 9 x 13-inch cake pan. In a double boiler, melt chocolate bits and butterscotch bits. Spread on top of first mixture. Cool. Cut into bars.
Cook rice. Mix cornstarch with a little milk, add egg yolks and mix well. Add this mixture and the rest of the milk to the rice. Add sugar. Cook in a large pot until thickened, 2 to 3 minutes of boiling. Beat egg whites until stiff and fold into rice. Add vanilla. Pour into bowl and sprinkle with cinnamon.
Place flour in bag big enough to hold chicken. Add ground thyme, pepper and garlic powder. Shake to blend flour and spices. Put chicken in bag and shake until coated. Heat oil in pan and saute chicken breast 10 minutes per side. Remove from pan and saute onion and green pepper for 5 minutes. Add tomato and its juice. Cook 5 minutes. Return chicken to pan. Cover and let simmer 5 minutes.
Mix all together and cook 45 minutes in a 400° oven. Dot top with butter before cooking.
Combine all ingredients. Pour into greased casserole; dot with butter. Bake for 30 minutes at 350°.
Mix sugar and Wesson oil in mixing bowl. Add eggs, one at a time. Add carrots, walnuts and remainder of ingredients. Mix until sugar is dissolved. Pour in greased tube pan lined with wax paper. Bake at 350° for 30 minutes.
Flake tuna and combine with all ingredients in a 1-quart mixing bowl. Blend thoroughly. Spread on crackers. Arrange 12 on paper plate. Microwave, uncovered, on High for 1 to 3 minutes, until bubbling.
Wash kraut in cold water. Cook over low heat with 1/2 cup water. Cut bacon in small pieces and brown with onion. Drain fat off bacon. Add kraut; add caraway seed and sugar. Cook 1 1/2 hours.
Combine first three ingredients; work in butter and mix in vinegar. In 8-inch spring-form pan, spread crust on bottom and 1-inch up sides. Combine sugar, flour and spice. Add 3 cups blueberries. Pour into crust. Bake at 375° for 50 minutes. Remove and cool. Remove rim. Before serving, sprinkle powdered sugar. Serve with whipped cream or ice cream.
Beat egg and sugar. Add flour, soda and salt. Mix. Add the drained fruit cocktail. Bake in a greased 9 x 13-inch pan at 325° for 1 hour. Cover with nuts and brown sugar before baking.
Put all ingredients in a 3 to 4-quart pot. Bring to a boil. Reduce heat and simmer, covered, one hour, until peas begin to fall apart and vegetables are cooked tender.
Cream shortening; add sugar gradually, beating well at medium speed with electric mixer. Add eggs and vanilla, beating well. Combine flour and salt; add to creamed mixture, beating well. Stir in oats and remaining ingredients. Drop dough by heaping teaspoonfuls onto greased baking sheet. Bake at 325° for 10 to 12 minutes. Remove to wire rack and cool. Yields 6 dozen.
Place all of above in oven-proof casserole dish. Cover & bake at 300° for 2 1/2 hours. Uncover and bake for another hour.
Drain and squeeze liquid out of spinach. Combine all ingredients; pour into 1-quart baking dish. Cover and bake at 375° for 25 to 30 minutes.
Heat oil in a large skillet. Add celery, onion and meat; cook about 5 minutes, until meat begins to brown. Blend starch with water, then stir in soy sauce and salt. Add this mix to the meat and cook, stirring constantly, until sauce thickens. Stir in cabbage and sprouts; cook 5 minutes. Serve over brown rice.
Mix together berries, eggs and oil; set aside. Mix all other ingredients in large bowl. Add strawberry mixture. Pour into two greased and floured loaf pans (9 x 5-inches). Bake one hour or until toothpick comes out clean at 350°. Best if quite ripe berries are used. Can be frozen.
Blend the first 3 ingredients and whip. Melt the chocolate chips and add to above mixture. Add the eggs, one at a time, and beat well. Pour into the pie shells and freeze until 1 hour before serving with Cool Whip.
Blend all ingredients together. Make 6 patties. Broil 5 to 7 minutes or longer. Baste with barbecue sauce on both sides. (Won't dry out or fall apart.)
Cook beans and drain. Add can of cream of mushroom soup and milk. Stir together. Fold in French fried onions. Bake 30 minutes at 350°.
Lightly grease an 8 or 9-inch square pan. Combine dry ingredients in a heavy 4-quart saucepan. Stir in milk. Bring to a bubbly boil, over medium heat, stirring constantly. Boil, without stirring, to 234° (soft ball stage) or drop in some cold water and it will form a soft ball. Remove from heat; add butter and vanilla. Do not stir. Cool at room temperature and beat with wooden spoon until fudge thickens and loses its gloss. Quickly spread into pan. Cool completely. Cut into 1-inch squares.
Mix milk and lemon juice together. Place in crust; place in refrigerator to chill, about 2 hours.
Mix oats, water and margarine. Let stand for 20 minutes. Add sugars and eggs. Stir in flour, salt, soda, cinnamon and nutmeg. Pour into 9 x 13-inch greased and floured pan. Bake at 350° for 45 minutes.
Combine the diced apples, celery, mayonnaise and mustard. Arrange salad on the chopped lettuce and top with the walnuts. Serve at once as the apples will discolor if left out.
Swish oil in 9 x 13-inch pan. Add cake mix, coconut, pineapple, water and eggs in pan until all is stirred. Bake at 350° for 30 minutes. Punch top full of holes with toothpick. Pour cream of coconut over cake. Let cool completely. Spread Cool Whip on top at serving time and sprinkle with coconut. Store in refrigerator.
Beat eggs; blend all other ingredients until batter is smooth and just thick enough to coat a spoon. If batter is too thick, add a little more milk. Cover and let stand 1/2 hour.
Mix all ingredients and put in a 9 hole muffin pan. Bake at 450° until brown.
Combine 1 cup sugar, flour, salt and grated rind. Add juices. Cook in double boiler until thick. Stir constantly. Add butter and slightly beaten egg yolks. Cook for 2 minutes. Pour into baked shell.
Cream together butter and sugar. Add buttermilk, cornmeal, vinegar, vanilla and eggs. Mix and pour into pie crust. Bake at 425° for 10 minutes. Reduce heat to 350° and bake for 20 minutes.
Mix all together and bake in a 375° oven until done, maybe 30 minutes.
Melt butter. Stir in flour and sugar until well blended. Gradually stir in milk and cook until just hot. Remove from heat. Beat in eggs and baking powder. Stir in both cans of corn. Pour into a greased 2-quart casserole and bake at 350° for about 1 hour, or until set in center.
Grease and bake potatoes at 400° until done (1 1/2 to 2 hours). Cook until you can handle them. Cut in half; scrape out into mixer bowl, saving shells. Beat centers good. Add sour cream, milk, etc. Beat until fluffy. (You may add more milk if desired.) Refill and put grated cheese and parsley on top. You can freeze them and bake later. Hold in refrigerator for overnight or bake at 350° for 25 minutes. Serves 14.
Mix flour, nuts and butter, lumpy. Put in 9 x 13-inch pan and bake at 350° about 15 to 20 minutes. Cool. Mix together sugar, cheese and Cool Whip. Hard to spread on top of cake. Beat slowly the pudding and milk. Add to pie. Cover top with Cool Whip.
Mix together except crackers and pour into casserole dish with melted butter. Bake at 350° for 30 minutes, covered. Put crackers on top and return to oven and bake until bubbly hot.
Preheat oven to 325°. Cream the margarine, Crisco and sugar. Add eggs, one at a time; beat well after each. Alternate flour and Orange Crush; add flavorings. Bake at 325° for 1 hour and 10 minutes.
Place all ingredients in blender in order listed: milk, potatoes, salt, onion, bacon fat, bacon and celery. Cover and run on low speed, until vegetables and bacon are chopped. Pour into saucepan. Simmer over low heat 30 minutes.
Cook fettucini noodles; drain and set aside. Cook onions, peppers and celery in melted butter until limp. Add shrimp or crawfish, parsley and flour. Cook on medium-low for 15 minutes. Add Velveeta cheese, milk and jalapeno relish. Cook until cheese has melted. Remove from heat. Add fettucini. Put in large Corning Ware. Top with Parmesan cheese. Cover and cook in a 350° oven for 15 minutes. Serve well with garlic bread.
Mix whipping cream and brown sugar in ungreased 9 x 13-inch baking pan. Combine 1 1/2 cups flour, yeast, 1/4 cup sugar, salt, warm water, 2 tablespoons butter and egg in mixer bowl. Beat at medium speed for 3 minutes. Stir in remaining flour. Knead for 1 minute. Roll into 7 x 15-inch rectangle on floured surface. Mix 1/2 cup sugar, cinnamon and 1/4 cup butter in bowl. Spread over dough. Roll tightly; seal. Cut into 20 pieces. Place cut side down on brown sugar mixture in prepared pan. Let rise, covered, for 45 to 60 minutes, or until doubled in bulk. Bake at 400° for 20 to 25 minutes or until brown. Cool in pan for 15 minutes. Invert onto serving tray.
Combine the first seven ingredients in medium saucepan. Bring to boil over high heat, stirring constantly, until slightly thickened. Gradually pour beaten egg into boiling soup, stirring constantly in one direction. Remove from heat; stir in green onions. Garnish with additional chopped green onions or cilantro, as desired. Serve immediately. Yields 5 cups.
Cook roast in a crock-pot; top with 2 teaspoons lemon juice and one can of stewed tomatoes while cooking. When done, shred beef with fork.
Grease and flour a 13 x 9 x 2-inch baking pan. Stir together flour, sugar, baking powder, soda, salt and cinnamon. Add carrots, oil and eggs. Mix together until moistened. Beat at medium speed for 2 minutes. Pour into pan and bake in a 325° oven for 50 to 60 minutes. Cool on wire rack.
Brown meat, onion and garlic, etc. Add 2 cans of vegetable soup and simmer for 15 minutes. Add 1 cup of sour cream, milk and heat. Top with biscuits. Bake at 375° for 20 minutes.
Beat egg whites, cream of tartar and 1/2 teaspoon of salt until very stiff. Add vanilla and 1 cup of sugar slowly. Bake at 275° in a greased 9-inch pie plate for 1 hour. Mix egg yolks, 1/2 cup sugar, 1/8 teaspoon salt, lemon rind, lemon juice and pineapple together. Boil until thick. Cool and pour in baked shell.
Melt butter and sugar over low heat. Beat in egg. Add flour, baking powder, salt, vanilla and nuts. Bake in 9-inch square pan (greased) at 350° for 40 minutes. Cut in squares while still warm. Leave in pan to cool. Cookies will be soft to touch when ready to remove from oven.
Mix all ingredients. Chill until firm. Shape into a ball and refrigerate at least 2 hours before serving. For best taste, prepare the day before and chill overnight. Serve with party rye bread or crackers.
Make dough from first four ingredients and 1/2 teaspoon salt, 1/4 cup butter and 2 eggs. Mix all ingredients together at one time. Let set 30 minutes. Cut bacon into small pieces and saute in 1/8 cup butter. Cut onions into thin slices. Add to bacon, simmering until golden. Let cool. Roll out crust (dough will be sticky, use flour as needed). Place on a large greased cookie sheet. Flute edges. Spoon 1/2 cup sour cream over entire crust. Mix remaining sour cream, 1/2 teaspoon salt, caraway seed and 2 eggs. Spoon onion mixture over the sour cream and top with the sour cream and egg mixture. Bake in a preheated oven at 450° for 35 minutes or until golden brown. Cut and serve warm. Very traditional in our area in the Fall.
Brown half of ground beef; drain well. To meat, add remaining ingredients and simmer, stirring occasionally. To remaining beef, add 2 eggs, 1 teaspoon garlic powder and 1/2 cup Parmesan cheese. If mixture is too dry, add an additional egg or if too wet, add more Parmesan cheese. Roll mixture into balls and brown lightly in skillet on medium heat until browned. Add meatballs to sauce. Cook sauce on low heat several hours, stirring frequently.
Peel and chop eggplant and cook in boiling water until tender. Saute onion in 1/2 stick of oleo. Combine all ingredients in a greased casserole. Place cheese on top (optional). Bake 30 to 40 minutes at 350°.
Mix all ingredients together in a medium bowl. Jam could be used in place of honey and any fruit you like. Serves 2.
Preheat oven to 350°. Grease a 1 1/2-quart shallow baking dish. Heat milk almost to boiling in a heavy saucepan. Stir in butter, sugar and vanilla. Place crumbs in a large bowl and pour mixture over crumbs. Stir in yolks and turn into dish. Bake until set, approximately 40 to 45 minutes. Remove from oven and spread preserves or jam on top. Top with Meringue.
Add the taco seasoning mix and the water to the cooked beef and simmer 15 minutes until thickened. Prepare ingredients but toss together just before serving.
Cream shortening and sugar together until light and fluffy. Add egg and beat well. Sift flour, salt and soda together. Stir into sugar mixture. Add pineapple and vanilla. Drop by teaspoon onto greased cookie sheet. Bake in 400° oven 8 to 10 minutes or until lightly browned. Yield: 3 dozen.
Heat oven to 375°. Cover cookie sheet with aluminum foil. Beat egg whites and salt until very stiff. Gradually add sugar, little by little. Keep beating until very stiff. Add vanilla and chocolate bits, folding it in. Drop on foiled cookie sheets by teaspoons, 30 on two sheets, making 60 small cookies. Put both sheets in oven (one on middle rack and other above). Immediately turn oven off. Don't open door for 5 hours or overnight.
Drain sauerkraut and press out all liquid. Saute onion in margarine until transparent. Add sauerkraut and rest of ingredients to onion. Simmer on low heat at least 30 minutes. Serve immediately or transfer to casserole and refrigerate. When ready to serve, heat at 300° for 20 to 30 minutes or in microwave 6 to 7 minutes.