HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain beans and cover with cold water. Boil gently until tender; drain. Saute ham, onions and pepper in olive oil in kettle. Put beans back into kettle and add 5 cups of water, beef broth, chili powder, cayenne, garlic and cilantro.
Cream together the sugar and shortening, then add the beaten eggs. Mash bananas and sprinkle with lemon juice. Add sifted flour, baking powder and salt with mashed bananas to the sugar mixture. Add vanilla and nuts. Grease a loaf pan (9 x 4 x 2-inch). Bake in a 350° oven for 1 hour. Remove from oven and let cool.
Mix well. Chill. Serve with fruit or fat-free cinnamon star cookies or cubes of angel food cake for a fat-free party food.
Take insides out of fresh pineapple and pour juice into cream cheese. Add marshmallow cream and stir until smooth. Put mixture back into empty pineapple and serve with an assortment of fresh or canned fruit. You can cut this recipe in half since it makes a bunch!
Heat oven to 400°. Grease 12-cup fluted pan. Combine brown sugar, nuts, oleo and water. Heat until margarine melts. Separate biscuits into 20 individual biscuits. Cut each biscuit into quarters. Place in large bowl. Pour brown sugar mixture over biscuits. Toss lightly to mix evenly.
In shallow bowl, combine cracker meal, cumin and garlic powder. Dip each chicken breast in egg, then coat with crumb mixture. In large skillet, over medium-high heat saute chicken in margarine until golden brown on both sides. Cover; reduce heat and cook 10 minutes or until chicken is done. Serve with salsa if desired.
Cream margarine and cream cheese. Blend in egg and vanilla. Add cake mix, 1/3 at a time, mixing well after each addition. Cover and chill 30 minutes. Preheat oven to 375°. Drop batter by scant teaspoonfuls on an ungreased baking sheet. Bake 8 to 10 minutes. Cool slightly before removing from baking sheet. Makes 6 to 8 dozen.
Heat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Mix 1/2 cake mix, oleo, brown sugar and water in large bowl. Beat until smooth. Stir in remaining cake mix and nuts. Spread in pan. Bake 20 minutes. Sprinkle marshmallows on top and bake 10 to 15 minutes, until marshmallows are golden.
In large bowl, cream together oil, sugar and eggs. Blend together buttermilk and baking soda. Add to mixture, then add flour, baking powder, vanilla and salt. Mix well by hand. Mixture will look like pancake batter. Drop 1/4 cup of batter on cookie sheet (not greased). Sprinkle dough with cinnamon and sugar. (You will get 4 to 5 cookies per sheet.) Bake at 400° for 8 to 10 minutes.
Cut bread into 8 slices. Combine eggs, milk, baking powder and vanilla; pour over bread. Cover and refrigerate overnight.
Dip chicken in buttermilk. Let set while you mix the other ingredients. Then in a shaker bag, shake chicken and flour mixture until well coated. Spray a baking dish with Pam and bake at 375° for 45 minutes or until done. You may need to broil for 2 to 3 minutes when done. This leaves a crispy crust just like frying, but it has no oil.
Put the corn in a serving bowl, add remaining ingredients and mix well. Crunchy and colorful. Great side dish to serve with sandwiches. Will stay for 2 weeks in refrigerator if tightly sealed.
In 8 x 8-inch glass dish lined with waxed paper, melt 1/2 chocolate chips and spread in bottom. In bowl, mix potatoes and powdered sugar together. Stir in coconut, vanilla and salt. Blend well. Press over chocolate chips in glass dish. Melt remaining chips and spread over potato mixture. Cool. Cut into squares. Makes about 2 pounds.
Cook onion in butter until tender. Add cheese and soup. Stir until melted. Place broccoli in casserole dish; pour in soup mixture. Bake in 350° oven for 30 minutes. Use craker crumbs for crust.
Mix all ingredients. This will keep in refrigerator for several weeks. Marinate flank steaks or shish kabob meat 24 hours before grilling.
Mix first 5 ingredients together in casserole dish. Bake 50 minutes. Remove from oven. Mix crackers and oleo. Put on top of casserole. Return to oven for 10 minutes longer.
Mix all ingredients, except noodles, bacon and Parmesan cheese, in large mixing bowl. Add noodles and bacon; toss until well mixed. Turn into buttered 2-quart casserole. Cover; bake at 350° for 30 minutes, or until heated through. Remove cover; sprinkle with 1/4 cup Parmesan cheese. Broil until golden brown. Top with additional Parmesan cheese and sour cream. Yields 8 servings.
Add the onions, oregano, salt, soup and water to meat. Layer the noodles, meat mixture and cheese. Bake at 350° for 45 minutes.
Cream together the first 4 ingredients. Add remaining ingredients, except chocolate chips. Melt chocolate chips; cool slightly. Spread on rolled out dough. Roll up like jelly roll and chill. Slice 1/4-inch thick. Bake at 375° until lightly browned.
Brush roast with Kitchen Bouquet, completely covering all sides. Place roast in baking dish large enough to add soup and water around roast. Carefully seal roast completely in aluminum foil. Cook in 300° oven, without opening roast, 4 hours or until done. When the roast is done, the gravy is also made.
Take a chuck roast and boil in water for several hours or all day or overnight in a crock-pot. Separate, discard fat and shred very thin. To meat, add Tabasco, Worcestershire sauce, butter, sugar, onion powder or onion, catsup and chili sauce. If more catsup is needed for right consistency, add it. Heat and serve on buns.
Scald milk. Stir in sugar, salt and margarine; let cool to lukewarm. Measure water (about 85°) into large mixing bowl. Crumble in yeast. Add ginger; stir until yeast dissolves. Add the lukewarm milk mixture, eggs and half the flour. Beat about 5 minutes with electric mixer until smooth. Stir in remaining flour to make a soft dough, more flour might be necessary, but the less used the lighter the donuts. Turn dough out onto a lightly floured board; let stand for 5 minutes, then knead until smooth and elastic, about 10 minutes. Place dough into a well-greased bowl. Turn to grease all sides. Cover with plastic and a slightly dampened towel. Let rise in warm place until dough is doubled in bulk, about 1 hour.
Mix smoke, soy sauce and sugar in saucepan. Heat to boiling. Remove from stove. Add hot sauce and pepper. Let stand about 15 minutes while you cut meat. Place meat in marinade; secure lid. Let stand about 10 minutes, shaking and turning bowl to cover all pieces equally. Drain. Place on trays and dry in dehydrator according to directions for your dehydrator.
Mix well and shape into ball. Ice ham ball with sour cream and put sliced olives on top.
This is best if it is prechilled. A few ice cubes may be added to maintain coolness. Add ginger ale just before serving.
Sift the flours, salt and baking soda into a large bowl. Stir in the oats. Make a well in the center, pour in the buttermilk and stir with a wooden spoon until the mixture comes together to form a soft, moist dough. If the dough seems too dry, add a few more tablespoons buttermilk.
Cook ground meat with chopped green pepper and onion until done. Add tomato sauce and water. Mix macaroni and cheese as directed on package. Mix all together in casserole and sprinkle top with grated cheese. Good with a salad and French garlic bread.
Pour into round cake tin. Bake at 325° for 30 to 35 minutes. Serve with fresh strawberries and whipped cream. Yum!
Drain the barley, then saute it in olive oil for 5 minutes over medium-high heat with the onion. Add salt, pepper and beef broth. Cover and bring to a boil. Reduce to a simmer and cook 30 to 45 minutes or until barley is just done. Don't overcook or the barley will lose its nutty flavor. Add parsley and nutmeg. Toss and serve.
Combine all ingredients and place in a baking dish sprayed with Pam. Top with seasoned salt. Bake at 350° for 45 minutes.
Combine sugar, flour, salt, orange juice, egg and a small piece of butter. Cook until thick. After it has cooled, add whipping cream to mix. Split 2 sponge cakes in half, making 4 layers. Top each layer and sides. Refrigerate overnight or make in morning to serve at night.
Brown ground beef and onions, drain off fat. Stir in barbecue sauce, onions and brown sugar. Heat until bubbly. Set aside. Separate biscuits and place each in a ungreased muffin cup. Spoon meat mixture into each cup top with cheese and bake in a 400° oven for 10 to 15 minutes. This is so easy and so good.
Combine potatoes, butter, milk, eggs, sugar, and vanilla. Mix topping of brown sugar, flour, butter, and walnuts and cover potato mixture. Bake uncovered at 350° for 25 minutes.
Brown beef and drain fat. Add taco seasoning and mix as directed on package. Add other ingredients in layers. Top with grated cheese. Serve hot with nacho chips.
Wash potatoes; rub skins with oil. Bake at 400° for 1 hour. Allow potatoes to cool to touch. Cut a 1-inch strip, lengthwise, from top of each potato. Scoop out pulp. Combine pulp and all other ingredients, except cheese and bacon bits, in a small bowl. Beat at medium speed of electric mixer until lumps disappear. Stuff shells with mixture. Bake at 350° for 15 minutes. Add cheese and bacon bits. Bake until cheese melts.
Fry the slices of beef until medium brown. Add onion, celery, carrots, potatoes, salt and pepper. Add 2 cups water and let simmer until done (about 1 1/2 hours). Serve over rice.
Melt chocolate chips over hot water. Beat egg whites with a dash of salt until foamy. Gradually add sugar, beating well. Then beat until soft peaks form. Beat in vanilla and vinegar. Fold in chocolate and walnuts.
Core apples; pour honey in center until filled. Sprinkle with cinnamon. Bake at 350° for 30 minutes. Eat warm.
Heat oven to 350°. Grease and flour loaf pan (9 x 5 x 3-inch) or 2 loaf pans (8 x 4 x 2-inch) or 12-cup Bundt pan. Mix everything together. Bake for 65 to 70 minutes.
In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter and egg. Stir in 3 cups of flour. Mix until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with foil. Refrigerate for 2 to 24 hours.
Combine sugars and butter. Add eggs. Mix well. Combine flour, oatmeal, spices and baking soda. Add to sugar and butter mixture. Stir in apples. Bake at 350° for 12 to 15 minutes or until brown.
Sprinkle 1/2 cup pecans in greased 9 x 12-inch pan. Melt butter in saucepan. Add sugar and mix well.
In a large bowl or 9 x 13-inch pan layer first with lettuce. Add other ingredients in order given. Spread with mayonnaise. Top with cheese and bacon. Cover with plastic wrap and refrigerate overnight (24 hours). Serves 8 to 10.
Combine first 7 ingredients, mixing well. Shape into 1-inch balls. Brown in butter over medium heat or brown on broiler pan in oven. Place meatballs in a 9 x 13-inch baking dish. Combine cornstarch, vinegar and sugar in a medium sized saucepan. Cook over low heat, stirring constantly, until clear and thickened. Stir in remaining ingredients. Pour over meatballs and bake at 300° for 40 minutes. Yields 4 dozen (approximately).
Saute all ingredients, except cheese, in chicken broth until veggies are tender and broth evaporated. Roll biscuits to about 5-inch diameter. Place portion of chicken mix on flattened biscuit. Top with a little grated cheese. Fold biscuit over and crimp edges together with fork. Bake on cookie sheet according to directions on biscuit can.
Mix well. Store in airtight container. Use 3 heaping tablespoons or 1/4 cup mixture; fill cup with water (put mixture in first). Heat in microwave on Full power for 1 1/2 to 2 minutes or to your liking.
Blend together 1 teaspoon flour, cinnamon and 1/2 cup sugar. Sprinkle 1/2 of mixture over unbaked pastry shell in a 9-inch pie pan. Fill liberally with sliced apples. Sprinkle with remaining flour mixture.
Melt butter in skillet. Saute all ingredients (except shrimp and wine) until vegetables are slightly tender. Add shrimp and saute until pink (done but still tender). Add wine. Cover and cook 60 seconds longer. Serve with rice.
Combine first 4 ingredients in saucepan. Bring to a full boil over moderate heat, stirring occasionally. Boil for 15 minutes. Remove from heat. Add Marshmallow Fluff and bits. Stir until melted and mixture is smooth. Blend in walnuts and vanilla. Pour into 9-inch square pan. Chill until firm. Makes about 2 1/2 pounds.
Put frozen potatoes in greased casserole. Combine and heat cheese, soup, onion, 1/4 lb. margarine and sour cream. Pour over potatoes. Put corn flakes over the top and sprinkle 6 Tbsp. margarine over corn flakes. Bake 30 minutes covered and then 30 minutes uncovered in a 350 degree oven.
Wash and scrub potatoes. Cut into wedges. Put into desired size Pyrex dish. Sprinkle with salt and seasoned salt. Top with onions and cut into wedges. Use as many as desired. Cut margarine into chunks. Place over onions Use more than 1 stick if using extra large pan. Cover tightly with foil. Bake at 400° to 425° for 1 hour or until tender. Stir and serve hot.
First Layer: Mix and press pretzels, margarine. and regular sugar in a 11 X 13 pan. Bake at 350 for 8 minutes and cool.
Boil potatoes and celery in broth until tender; mash lightly. Add cream sauce made with half and half, margarine and flour. Add parsley; simmer to thicken. Add green onions 10 minutes before serving.
Blend soft drink mix into mayonnaise. Combine carrots, raisins and mayonnaise mixture, mixing well. Chill about 1 hour; stir before serving. Makes about 4 cups or 8 servings.
Sift flour, soda, cloves, salt, cinnamon and nutmeg. Combine sugar and oil in a bowl. Mix well. Add eggs, one at a time. Add vanilla, dry ingredients, yams and nuts. Bake in tube pan for 1 hour and 15 minutes at 350°.
Cook and drain rice. Cook and drain sausage. Saute onions in sausage fat. Drain fat and add sausage and mushrooms. Mix flour and cream until smooth. Add chicken broth and cook until thick; add remaining seasoning. Mix everything together in casserole pan and bake 30 minutes at 350°. Top with almonds. Serves 6.
Boil chicken breasts and dice. Roll out batter as thin as possible; cut into 1 x 3-inch strips. Bring broth to boil, drop in strips and reduce to simmer. Add cream of chicken soup, margarine and salt. Cook about 20 minutes.
Place chicken in glass or plastic bowl. Mix together remaining ingredients; pour over chicken. Let marinate, covered, in refrigerator several hours. Grill or broil chicken, turning once, about 7 to 10 minutes on each side. Baste with extra marinade.
Cook chicken; remove from bone and cut into bite-size pieces. Mix chicken, grapes, chestnuts, celery and slivered almonds. Mix mayonnaise, curry powder, lemon juice and soy sauce; add to chicken and mix well. Chill. Serves 12 to 15.
Brown in fat in 10-inch skillet the garlic clove. Remove garlic. Add onion and ground beef. Cook until browned, stirring. Add rice and water. Simmer uncovered over low heat for 40 minutes. Add carrots and potatoes. Continue simmering until tender (20 minutes). Season with soy sauce, salt and pepper. Serve hot, garnished with parsley. Yields 6 servings.
Quarter apples. Mix all together in crock-pot on high for 4 hours. Stir and put on low for 12 hours.
Combine flour, baking powder and salt; set aside. Combine egg, buttermilk, sour cream and molasses. Slowly stir into dry ingredients. Fold in 3/4 cup blueberries.
Fry hamburger and onion. Mix sour cream and cream cheese. Pour over hamburger. Add tomatoes and green peppers. Put jar of taco salsa on top.
Cream butter and sugar. Add eggs, then add pumpkin and milk. Stir to mix. Add dry ingredients. Grease and flour 2 (9 x 5 x 3-inch) loaf pans. Bake at 350° for 45 to 55 minutes.
Cook pasta and drain. Drain tomatoes, reserving 3/4 cup juice. Cut tomatoes in quarters; stir into pasta with 1/2 teaspoon salt and thyme. Pour into 13 x 9 x 2-inch baking dish. Trim fat from chops and brown chops. Arrange over pasta, sprinkle with onions. Combine tomato juice, bouillon cube, salt and marjoram. Heat to dissolve bouillon cube. Pour over chops, cover and bake 1 hour in 350° oven. Add green pepper, re-cover and bake 15 minutes more. Serves 6.
Beat sugar, margarine and orange juice. Add crushed vanilla wafers; mix well. Make small balls and roll in coconut. Makes 3 dozen.
Mix all ingredients together in saucepan and warm. Break 10 to 12 flour tortillas in pieces and dip in chicken broth. Grease large baking dish and line with flour tortillas, sauce and cheese, making 2 layers ending with cheese. Bake until cheese is melted and bubbling, about 30 minutes at 350°.
Beat the cream cheese, eggs, sugar and vanilla until smooth and creamy. Pour into unbaked pie shell. Bake for 35 minutes at 350°. Cool. Top with pineapple which has been cooked with cornstarch until thickened.
Chop cranberries. Mix all ingredients. Pour into 9 x 5 x 3-inch pan and bake at 350° for 45 to 50 minutes.
Cook all day (6 to 8 hours). Add water if needed. Serve with cornbread and big spoons!
Dissolve yeast and 1 tablespoon sugar in water. Add remainder of sugar, shortening and salt. Add eggs. Stir in flour and beat well. Add additional flour until stiff to stir with spoon. Work down; divide into 4 parts. Turn out on floured board, roll in circle and cut into 8 parts. Roll up, starting with big end. Place on greased tin and let rise. Bake at 400° for 10 to 15 minutes.
Dissolve jello and Knox gelatin in boiling water. Add rest of ingredients (except sour cream). Put 1/2 of the mixture in 8-9 inch corning dish or 13 x 9 x 2 inch pan. Chill until firm. Spread sour cream over. Add other 1/2 of ingredients. Chill until firm. (You can also substitute raspberry jello and frozen raspberries in place of the strawberry.)
Mix ingredients in bowl and put in pan for oven. Bake for 1 hour at 350°.
Mix all ingredients well, except broccoli. Add broccoli and marinate 24 hours, stirring occasionally. Drain and serve.
Brown meat in 5-quart pan with chopped onion; drain oil. Add kidney beans, diced tomatoes and tomato sauce. Stir well. Add 2 to 4 cups water and taco seasoning mix plus salt. Bring to a boil. Reduce heat and simmer 15 minutes or more. Serves 6 to 8 people.
Preheat oven to 375 degrees. Saute onion in oil in large skillet. Add ground beef and brown. Drain off grease. Stir in soup, water chestnuts, mushroom, water, seasonings and cooked wild rice. Pour into a buttered casserole dish. Bake covered for 30 minutes.
Boil sugar and milk to soft ball stage. Remove from heat and add marshmallow cream along with peanut butter and vanilla. Mix and pour into a buttered dish.
Drain artichokes and chop fine. Mix with other ingredients (a food processor works well for this). Turn mixture into buttered shallow casserole. Bake at 350° for 20 minutes or until bubbly. Serve with crackers or pita bread. Serves 12.
Simmer chicken in a covered pot in a small quantity of water until tender. Cool; remove meat from bones and cut in bite-size pieces. Cut tortillas into 1-inch square pieces. Combine all other ingredients except cheese. In a 9 x 13-inch casserole, put layers of chicken, tortillas and soup mixture until all are used. Top with grated cheese. Cover and refrigerate 24 hours before cooking. Bake from 1 to 1 1/2 hours in a 300° oven. Serves 6.
Sift the flour, salt and baking powder into a bowl. Add the egg, melted butter and corn. Add enough water to make a very stiff mixture. Drop by spoonfuls into hot deep fat (360°). Serve with maple syrup or chicken gravy.
Layer ingredients in the order listed in a 2-quart casserole dish. Bake at 350° for 1 hour.
Combine corn syrup, brown sugar and salt in saucepan; bring to a full boil. Stir in peanut butter; remove from heat. Stir in vanilla, cereals and lastly, chocolate chips. Quickly press into buttered 8 x 8-inch pan. Chill 1 hour. Cut into squares. Store in refrigerator.
Combine butter and water; stir until butter melts. Pour over seasoned stuffing crumbs; toss lightly. Stir in 1/2 can fried onions. Spoon stuffing mixture into 9-inch shallow baking dish. Press stuffing across bottom and up sides of dish to form a shell.
Mix all of the ingredients listed and bake for 45 minutes at 350° in a loaf pan.
Sift together flour, sugar, baking powder, baking soda and salt. Mix in wheat germ. Add remaining ingredients, beat until well blended. Pour into 8 x 4-inch or 9 x 5-inch loaf pan. Bake at 350° for one hour.
Cook first 3 ingredients together for about 10 minutes. Add peanuts and continue cooking 15 minutes, until golden brown. Remove from fire. Add soda and stir. Pour into buttered cookie sheet. Let cool and break into pieces.
Cook chicken; cool. Debone and cut into small pieces. Reserve broth to cook noodles. Saute celery, green pepper and onions in small amount of margarine. Combine chicken, sauteed vegetables, mushrooms with liquid, soup and cheese. Add a bit of broth if it seems too thick, but be careful not to make it "soupy!"
Cream butter and sugar together. Slowly add flour alternately with the eggs and mix thoroughly. Chill overnight. Roll out thin on a lightly floured board. Brush cool cookies with egg white which has been slightly beaten. Sprinkle with sugar and press 1/2 pecan in center. Bake at 350° for 10 minutes. Makes 17 dozen.
Mix ingredients together (except chicken); cook in saucepan until it thickens. Pour over chicken; bake for 1 hour. Serve hot over steamed rice.
Melt oleo or butter in bottom of 8 x 8 x 2-inch pan. Spread brown sugar over butter. Then arrange pineapple slices and cherries as desired. Prepare batter by creaming butter and sugar together. Add egg. Add milk and flour alternately. Pour batter over pineapple. Bake at 375° for 25 to 30 minutes. Turn upside down on plate.
Cut shortening into sifted dry ingredients and brown sugar as for pie crust. Add egg and milk; mix thoroughly. Spread in bottom and a little up the sides	of a 13 x 9 x 2-inch pan; mixture will be moist. Top with rhubarb.	Sprinkle gelatin powder over. Mix butter with sugar and flour as for pie crust. Sprinkle over rhubarb. Bake in 350° oven for 50 minutes.
*I use 1 (15 3/4 ounce) jar fig preserves and 1 (4 ounce) jar of baby food peaches (or whatever kind you had rather use).
Cook tortellini according to package. Rinse with cold water and drain. Combine all ingredients except tomatoes, olives and cheese. Cover. Refrigerate 4 to 6 hours. Before serving, add tomatoes and toss lightly. Garnish with olives and sprinkle with Parmesan cheese. Serves 6 or more.
Cream butter and sugar until fluffy. Add eggs one at a time. Gradually sift in dry ingredients. Add vanilla and nuts. Bake at 275° for 45 minutes.
Preheat oven to 350°. Combine flour, oats, baking soda, cinnamon and salt in a medium size bowl; set aside. In a large bowl, cream the butter with beater; add sugars gradually, beating until fluffy. Add egg and vanilla; mix well. Alternate additions of the pumpkin and dry ingredients, mixing well by hand. Add chocolate chips and nuts, mixing once again by hand. Drop by 1/4 cupfuls onto greased cookie sheets. Bake approximately 16 to 20 minutes. Cookies are done when bottoms are golden. Cool on wire racks.
Pack tomatoes in sterilized jars. To each jar, add 1 clove garlic, 1 stalk celery and 1 hot green pepper.
Chill liquid ingredients before mixing. Ice cubes made from more pineapple juice will keep the punch from diluting. Makes approximately 40 (6 ounce) cups.
Mix all together and marinate beef for a minimum of 2 hours, turning occasionally. Use for broiling or on the barbecue.
In a medium saucepan over low heat, place soup, milk, margarine and 1/2 cup of cheese. Cook, stirring constantly, until cheese melts. Preheat oven to 350°.
Cook ground beef and onion in a Dutch oven until meat is browned, stirring until it crumbles; drain. Add 1/2 cup water and remaining ingredients. Bring to a boil. Reduce heat and simmer uncovered, stirring occasionally (10 minutes). Add additional water, if necessary. Makes 7 cups.
Core apple and place in shallow baking dish; place cinnamon, nutmeg and diet margarine in core of apple. Add 1/8 cup of water to dish and cover tightly with plastic wrap. Bake in microwave 8 to 10 minutes. Serves 1.