HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain beans, corn and water chestnuts. Mix first 6 ingredients and pour into a well-greased 9 x 13-inch casserole dish.
Grease and flour an 8 x 8 x 2-inch or 9 x 9 x 2-inch pan. Measure all ingredients into large mixing bowl. Blend on low speed, scraping often for 1 minute. Beat 3 minutes at high speed. Bake 30 to 45 minutes. Great with fresh strawberries.
Chop onion, garlic and pepper into small pieces. Add olive oil into large saucepan (medium heat). Lightly brown the onion, garlic and pepper in the olive oil. Add canned tomatoes, tomato paste and water. Heat on medium until paste is combined with tomatoes and water. Add remaining ingredients. Reduce heat to low. Let simmer lightly for six hours. If adding meatballs, do so after 2 hours.
Chill in marinade over night. Cook 40 min.- 1 hour at 350°. Recipe can be cut in half.
Cook rice in water with cinnamon and lemon. When rice is cooked, add the 8 cups of milk, 1 cup sugar and 1 teaspoon salt and cook about an hour on low heat, stirring occasionally.
Mix all this in a casserole. Cover and bake 1 hour at 350°. This can also be microwaved for 8 minutes on High, then 12 minutes on Medium. These times will vary with each microwave. Serves 6 to 8.
Mix sour cream, pizza sauce, garlic powder and Parmesan cheese. Spread on a large serving platter. Sprinkle with Mozzarella cheese. Top with pepperoni. Refrigerate until serving time. Serve with Italian bread sticks, cut into cubes.
Arrange dried beef on bottom of pan. Cut chicken into bite size pieces and layer on top of beef. Put bacon on top of chicken. Mix soup and sour cream together. Pour over chicken. Cover with foil. Cook at 350° for 1 1/2 hours or until chicken runs clear. Serve over rice. Can also be made in crock-pot.
Boil chicken and cut into pieces and set aside. Mix tomatoes, cheese and broth in a skillet until cheese melts (this makes cheese sauce). In a casserole dish, layer 1/2 bag Doritos, 1/2 of chicken and 1/2 of sauce, then layer other half of ingredients in same order. Bake for 20 to 30 minutes at 375°.
Melt butter and add oil. Stir-fry for a few minutes. Add the wine. Cover pot and steam for about 3 minutes. Stir into mixture the cooked pasta. Top with Parmesan cheese. Serves 4.
Simmer chicken until tender. Remove meat from bone. In blender, stir in soups, Ro-Tel tomatoes and broth. Grease casserole dish, layer with chicken, tortillas (cut in bite-size pieces), then cheese, onion and sauce from blender. Repeat layers, ending with cheese on top. Bake 1 hour at 350°.
Mix together the pineapple, milk and Cool Whip. Pour into pie shells and chill.
Set up kettle in yard and build a fire around 3 sides (not on the side the wind is from, leave this side to stir from). Add 4 gallons water and lye in kettle; dissolve lye. Add corn and bring to a boil. Slowly cook for about 2 1/2 hours or until husk turns loose. Add hot water as needed, stirring continuously to keep from sticking. Set kettle off of fire and put corn in a tub or other container and wash 4 or 5 times. Clean kettle and put back on fire. Add 4 gallons of water and corn. Slowly cook for another 2 hours until tender. Put corn in big container and wash 3 or 4 times. Soak in water overnight in enamel container. Wash 3 or 4 times before freezing or canning. Makes approximately 20 quarts.
Mix sugar, crisco and egg together. Mix dry ingredients and add to first mixture alternately with buttermilk. Pour into greased and floured 13 x 9-inch pan. Bake 350° for 40-45 minutes.
Thoroughly blend soup, mayonnaise, lemon juice and curry powder. Add chicken and vegetables. Pour into 2-quart casserole, spreading mixture evenly. Sprinkle with cheese. Combine butter and corn flakes (or crackers, crushed) and parsley flakes and top mixture in casserole. Bake at 350° for 45 minutes.
Blend all ingredients in blender and spread on bread. You can also do this with potted meat.
Put popcorn in buttered pan. Bring other ingredients to boil. Remove from heat. Add 1/2 teaspoon baking soda. Pour over popped corn. Stir while cooling. Bake at 250° for 45 minutes. Stir every 15 minutes.
Whip Dream Whip with the milk until soft peaks appear. Cream the cheese, sugar and flavoring and combine with Dream Whip. Beat well. Pour into dish and top with cherry topping.
Cook spaghetti and drain. Add sauce. Layer in a casserole dish the spaghetti, Mozzarella, Provolone, Swiss and pepperoni. Sprinkle with Parmesan cheese. Continue to layer until ingredients are used. Sprinkle with basil and oregano. Bake, uncovered, at 375° for 45 minutes.
Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Prepare whipped topping (Dream Whip) and fold into peanut butter mixture. Pour into shell. Sprinkle with some of the nuts. Pile on chocolate Cool Whip. Sprinkle with rest of nuts and a bit of shaved semi-sweet chocolate. Chill until firm.
Simmer all together. Add 1 tablespoon cornstarch. Heat flour tortillas. Fill tortillas. Put in baking dish. Top with enchilada sauce and cheese. Bake at 350° until heated and cheese melts.
Combine Ricotta, Mozzarella and Parmesan cheese in a bowl. Preheat oven to 350°. Halve each biscuit horizontally, forming 20 thin biscuits. Shape one piece of dough into an oval about 2 1/2 x 4-inches. Place a slice of pepperoni on dough. Top with about 1 tablespoon of cheese mixture. Moisten edges. Fold the dough over the enclose filling and pinch to seal the edges. Place onto a lightly greased cookie sheet and repeat with the remaining dough. Bake 20 minutes. Serve warm.
Cook spaghetti by package directions and drain. Saute onions and mushrooms in butter in a large saucepan until tender. Add flour, salt, poultry seasoning and pepper; stir well. Cook 1 minute, stirring constantly. Gradually add broth; stirring constantly until thickened. Add cream and stir. Stir in chicken.
Cook beef until crumbly. Mix rest of ingredients and toss. Add dressing and beef just before serving.
Wrap each winnie with strip of bacon. Secure with toothpick. Put in crock-pot. Pour in 1 pound box brown sugar. Cook on medium until sugar melts, then cook on low until bacon is done. Better if bacon is not crispy, but done.
Crust: Mix margarine, flour and walnuts. Press into a 13 x 9-inch buttered pan.
Blend flour, soda and baking powder in a mixing pitcher and add egg and milk. Blend with wire whisk until smooth. Pour onto hot greased griddle or waffle iron.
Slice and boil carrots in salted water until fork-tender; cool. Alternate in layers with carrots, pepper rings and onion slices. (May chop the onions and peppers when serving to large crowds.) Beat remaining ingredients well with beater, until completely blended. Pour over vegetables. Refrigerate. May be prepared several days before serving and may be served hot or cold.
Beat eggs until foamy, then beat in sugars. Add oil slowly; beat well. Add vanilla. Stir in flour (1/2 of it). Add 1/2 zucchini and alternate. Pour into 2 well-greased loaf pans. Bake at 350° for 1 hour.
Melt butter; then mix sugar and cinnamon together. Take can biscuits and roll them in melted butter; then roll the buttered biscuits in the cinnamon sugar mixture. Place them in greased Bundt pan. Bake at 350° until brown around the edges.
Mix all ingredients. Boil for 20 to 30 minutes, stirring frequently. Pour into sterilized jars and seal.
Spread bean dip in pan. Mix avocados and lemon juice. Layer over bean dip. Mix sour cream and mayonnaise with 1/2 package taco seasoning. Add to pan. Add layer of cheese, chopped tomatoes, green onions and olives.
Break cauliflower into serving size pieces. Cook in small amount of water until tender. Put into casserole dish. Pour well mixed sour cream and shrimp soup over cauliflower. Bake at 350° for 25 minutes. This is easy and very good.
Skin and debone chicken breasts. Cut chicken breasts into 1-inch pieces; set aside. In a wok or skillet, melt butter or margarine over medium heat. Stir-fry mushrooms and onion in butter about 2 minutes or until soft. Add chicken pieces and stir-fry about 5 minutes or until chicken is done.
Blend sugar, flour and eggs together. Mix in melted butter. Add buttermilk and vanilla. Mix well and pour into your unbaked pie shell. Bake at 350° until firm and brown.
In a medium size heavy pan, combine the first four ingredients. Cook this mixture over a medium-high heat until reaching 232°. Remove from the heat and pour 1/3 of the mixture into the beaten egg whites and mix well. Return the remaining sugar syrup to the heat and bring to 244°. Pour the mixture into the egg mixture; beat in the vanilla and continue to beat until the mixture loses the gloss. Spoon the mixture onto waxed paper and shape into rolls. Roll each roll into the chopped nuts, then chill. Slice into rounds and serve.
Soak fruit and tapioca overnight. The next day cook all ingredients, except cherries, in 1/2 gallon of water for about 1/4 hour. (Wine may be substituted for some of the water.) Add cherries and cool. Very good for breakfast or an evening snack.
Sift dry ingredients into a bowl. Beat egg yolk and add milk. Add to dry ingredients, beating constantly. Add butter or oil last of all. Fold in stiffly beaten egg white.
Cook chicken and cut in big pieces. Put in casserole. Mix soup and sour cream and pour over chicken. Cover with crackers, then poppy seed. Drizzle margarine over. Cover and bake for 20 to 30 minutes at 350°.
Cream butter and sugar until fluffy. Add one egg at a time. Mix flour, salt and baking powder. Add flour gradually with milk. Mix with blueberries until damp. Bake at 350° for 1 hour and 10 minutes. Bake in tube pan.
Place the asparagus in a shallow baking dish that has been greased with some of the butter. Dot the asparagus with the remaining butter and sprinkle with the lemon juice. Sprinkle on the pecans. Season with pepper and bake at 350° for about 10 minutes, just until the dish is heated through. Makes 6 servings.
Cook fettucini according to package; drain. Saute onions in 2 tablespoons bacon drippings. Add cream and stir until cream thickens. Add cheese and basil. Stir until smooth. Crumble bacon and add to cheese and cream mixture. Combine with fettucini and serve immediately. Great with a salad and Pillsbury corn bread twists.
Heat oven to 425°. In large bowl, put peaches and berries together. Mix in separate bowl, flour, nutmeg, oats, sugar and butter. Sprinkle over peach mixture; bake 10 minutes or until hot and bubbly. Cool and serve.
Toss ingredients and microwave or bake until al dente. Serves 4 to 6.
Cook rice. Add butter and remaining ingredients. Pour into baking dish bake in 375° oven. Bake until golden brown.
Mix all ingredients and place in uncooked pie shell. Bake at 350° for 1 to 1 1/2 hours.
Thaw broccoli; place rice in casserole. Pour melted margarine over and add remaining ingredients. Mix well. Bake at 350° for 1 hour.
Saute the onions and green pepper in a large frying pan. Add ground beef and brown; drain fat.
Prepare peas according to package directions. Drain. Combine honey and margarine in small mixer bowl; beat until fluffy. Pour over peas. Serve immediately.
Purchase an aluminum garbage can. Layer ingredients in order. Cook over charcoal or campfire. When carrots on top are tender, it's ready to serve. Dump can on table covered in aluminum foil. Serve yourself.
Fold into bundt pan. Spoon in chocolate ice cream topping (3/4 c.) randomly over top of mixture, then swirl through with butter knife. Cover with remaining vanilla wafer mixture, cover and freeze for 2 - 3 hours. Serves at least 10!
Combine all ingredients, mixing well. Place in casseroles. Refrigerate until ready to use. Bake in preheated 350° oven for 30 minutes. May store in refrigerator for a week.
Mix buttermilk and rolled oats in a bowl. Cover and refrigerate 4 hours or overnight, stirring once or twice. Sift dry ingredients together and set aside. Add buttermilk mixture to well beaten eggs and blend thoroughly. Make a well in center of dry ingredients and add liquid all at one time. Stir only until blended.
Cream eggs, sugar and oil. Add vanilla and zucchini. Add the flour, baking powder, cinnamon, soda and salt. Mix together. Pour into greased loaf pans. Makes 2 loaf pans. May add nuts and raisins. Bake at 325° for 35 to 40 minutes.
Combine the ingredients in order as listed. Pour the mixture into a 9 x 13-inch ungreased pan. Sprinkle with sesame seed. Bake at 350° for 1 hour.
Mix together first 5 ingredients and refrigerate for at least 2 hours. Just before serving, place mixture in a punch bowl and add remaining ingredients.
Bring raisins and water to a boil in covered saucepan. Set aside to cool. Cream margarine and sugar. Beat in eggs and vanilla. Sift together flour, baking soda and salt. Alternately add raisins and flour mixture to the liquid. Mix in nuts. Oil four 1 pound coffee cans. Divide batter evenly (1/2 full). Bake at 350° for 1 hour. Turn out on rack to cool.
In a mixing bowl stir together biscuit mix, cheese and pepper. Add beaten eggs. Stir only until mixture is moistened. Fold in zucchini.
Combine first 6 ingredients in a large bowl. In another bowl, sift together the dry ingredients and add alternately with the zucchini to the first mixture. Bake at 350° for 1 hour in a lightly oiled Bundt pan or bake 45 minutes in a 9 x 13-inch pan. Remove from oven when a toothpick inserted in the center of the cake comes out clean. Let stand 5 to 10 minutes before removing from pan. Yield: 24 servings.
Saute chicken strips in butter and season with spices, except tarragon. Remove from pan with slotted spoon to heated platter. Deglaze pan with white wine. Add chicken broth, stir and return chicken to pan to poach for 5 minutes. Remove chicken, add cream and tarragon and bring to a boil. Reduce heat and simmer until sauce is thick.
Sift together the flour, baking powder and salt. Rub shortening into flour. Use milk to make a stiff dough (3/4 cup is sufficient). Shape into dumplings by rolling very thin and cut into strips or drop from spoon into chicken broth. Place lid on pot and cook 12 to 15 minutes slowly. Do not stir or remove lid from boiler until ready to serve.
Preheat oven to 350°. Butter a 9 1/2 or 10-inch spring-form pan and coat lightly with flour. In medium bowl, toss gingersnap crumbs with melted butter until moistened. Press crumbs into bottom and 1-inch up sides of the prepared pan. Bake 12 minutes or until crust begins to color. Let cool. Reduce oven temperature to 325°.
Combine all except cracker crumbs; mix well. Pour into glass baking dish. Cover with crumbs and bake at 350° for 20 to 25 minutes or until bubbling and brown.
Melt margarine. Put corn in a baking dish with lid. Add whipping cream. Cook 1 hour at 350°.
Heat oven to 425°. Grease cookie sheet. Mix baking mix, apple, brown sugar, ginger, milk and egg until dough forms. Do not overmix. Pour onto surface dusted with baking mix; roll in baking mix to coat. Shape into a ball; knead 10 times. Place dough onto cookie sheet and pat into 8-inch circle. Brush with milk. Sprinkle with sugar. Cut into 8 wedges. Bake 12 to 14 minutes until golden brown. Serve warm.
Cream butter, cream cheese and sugar. Add eggs 1 at a time, mixing well after each one. Sift cocoa with flour and add slowly to egg mixture. Add vanilla and nuts. Pour into a greased tube pan and bake at 325° for 1 1/2 hours or until your cake tests done. Frost with your favorite chocolate frosting.
Saute vegetables in melted butter until well done, not browned. Blend flour into mixture, stirring constantly. Add milk, egg yolks and seasonings. Cook 5 to 10 minutes, until mixture begins to thicken. Add shrimp, parsley and 1/2 of the cheese. Blend well and pour into a casserole dish. Sprinkle remaining cheese on top and bake about 20 minutes at 350 degrees, until hot and bubbly. Serves 4 to 6.
Stir all ingredients together except 1 cup of stuffing and 3 tablespoons of butter or margarine to put on top of casserole. Oil an 8 1/2 x 13-inch pan. Bake in a 350° oven for 30 to 40 minutes. Makes 8 servings.
Boil chicken innards	in water until cooked, cool and chop into small pieces.	In large pot brown meat, onions, bell peppers and garlic until all veggies are tender. Add chicken innards. Season to taste with salt, pepper and cayenne. Add rice and stir well. Add chopped green onions, stir and enjoy.
Place the cinnamon sticks, cloves, allspice and lemon peel in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
Mix and sift flour, baking powder, 1 cup sugar and 3 teaspoons cinnamon. Add butter or margarine, shortening, 1 egg and 1 egg yolk. Blend well with wooden spoon, or on low speed of electric mixer. Turn into a lightly greased 15 x 10 x 3/4-inch jello roll pan; spread evenly with spatula. Beat egg white slightly; brush over mixture. combine remaining 1/3 cup sugar, 1 teaspoon cinnamon, chocolate pieces and walnuts; sprinkle over top. Bake in a 350° oven for 25 minutes. Cool and cut into bars.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan. Spray sides and bottom of a cake pan. Pour brown sugar mixture into it. Arrange pineapple rings and cherries on top. Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan. Bake in a 350° preheated oven for 40 to 45 minutes. Let stand to cool a few minutes, then invert onto a plate.
Butter 2 slices of bread; cut in 1/2-inch cubes and set aside. Cut remaining bread in 1-inch cubes; place half of unbuttered cubes in bottom of 8 x 8 x 2-inch baking dish. Combine chicken, vegetables, mayonnaise and seasonings. Spoon over bread cubes. Sprinkle remaining unbuttered cubes over chicken mixture. Combine eggs and milk; pour over all. Cover and chill 1 hour or overnight.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan. Cream shortening and sugar. Combine remaining ingredients and mix until well blended. Pour into prepared pan. Bake about 55 minutes. Cool on rack before slicing.
Prepare dinners as directed. Add ham and green pepper. Season to taste. Place in a 10 x 6-inch deep baking dish. Combine milk and eggs; pour over dinner mixture. Bake at 350° for 25 to 30 minutes. Makes approximately 10 to 12 servings.
Place biscuits on bottom of pan. Try to cover entire bottom. Bake for a few minutes. Take out and peel top layer of biscuits off. Spread layer of beans on bottom layer of biscuits.
Add baking powder to flour. Beat egg. Add milk, oil, salt, flour mixture and sugar; beat until smooth. Dash cinnamon on apples, then stir into batter. Drop by teaspoons into hot oil. They turn themselves when browned on one side, or you might need to help. Drain on paper towels; sprinkle with powdered sugar. Serve with pancake syrup.
Mix flour, salt and cream of tartar in a medium pot. Add water, coloring and oil. Stir over medium heat for 3 to 5 minutes until the mixture forms a ball in the center of the pot. Take it out. Put it on a floured surface and knead until the ball is firm. Place in airtight bag or container and store in refrigerator.
Mix all, but Cool Whip, in electric mixer. Fold into Cool Whip. Freeze. Soften 15 minutes before cutting to serve.
In large skillet, saute zucchini and onion in butter until tender. Set aside. In large mixing bowl, beat eggs and milk. Add 1/3 cup cheese, bread crumbs and pepper to milk and eggs. Stir in zucchini and onion. Turn mixture into buttered 1 1/2-quart casserole dish. Sprinkle top with 1/2 cup grated cheese. Bake, uncovered, in preheated oven at 300° to 350° for 30 to 40 minutes.
Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13 x 9-inch pan. Chill 5 minutes. Beat cream cheese with 1/4 cup sugar and 2 tablespoons milk. Fold in half of the Cool Whip. Spread over crust. Prepare pudding using 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining Cool Whip on top. Dust with graham cracker crumbs.
Combine cream cheese and sugar. Mix well. Add coloring and flavoring and mix well again. Form into small balls. Dip top of ball in super-fine granulated sugar and press sugared side into commercial mold. Release onto wax paper and let air dry overnight or you can roll into bite-size balls and dip in chocolate.
In a 1-quart microwavable dish, heat butter until melted. Blend in flour and seasonings. Gradually stir in milk. Microwave on High for 8 to 10 minutes, stirring every 3 minutes. Layer 1/2 of the sliced potatoes, onions and sauce in a greased 3-quart casserole dish. Repeat layers; cover and microwave 17 to 19 minutes, stirring after 10 minutes. Let stand 5 minutes before serving. Total microwave time is 25 1/2 to 29 1/2 minutes.
Boil potatoes. Pan-fry sausage. Chop potatoes and cut sausage into pieces, except 6 to 8 links, reserved as garnish. Put 3 tablespoons of sausage drippings into large frying pan. Add 3 tablespoons flour and brown lightly. Stir in 2 to 3 cups milk and bring to simmer. Mix 6 tablespoons flour with 1/2 cup water and shake well. Add this to the milk mixture and stir until desired thickness. Mix in seasonings. Place a layer of potatoes and sausage in a 3-quart casserole dish. Pour some of the gravy over this and continue layers until casserole is filled 1 1/2-inches from the top. Garnish with whole sausage. Bake at 350° for 45 minutes, covered or uncovered, as you prefer. Serves 4 to 6.
Blend all ingredients together thoroughly until creamy and smooth. Add a little milk, if desired thinner.
Venison should be soaked in salt water 1 hour or more before using. Roll venison in flour, salt and pepper and brown in frypan with small amount of oil. Bring onion soup mixed with 3 cups water to boil for a few minutes. Place venison in baking dish and pour soup mixture over it. Bake at 325° until tender, approximately 1 1/2 hours.
Cook and drain broccoli until barely tender. Add beaten egg, soup and cheese. Fold in mayonnaise. Put in greased 9 x 13-inch casserole dish. Cover with Pepperidge Farm stuffing mix. Bake at 350° for 30 minutes.
Sift together flour, baking powder, soda and salt. Cream together brown sugar and butter; add eggs, orange peel and vanilla. Beat until fluffy. Add dry ingredients alternately with buttermilk to the creamed mixture; beat after each addition. Drop onto ungreased cookie sheet about 1 inch apart. Bake at 350° for 10 to 12 minutes. While cookies are warm, frost with Orange Icing.
Heat oil in large Dutch oven or heavy soup pot. Saute onion, garlic and peppers until the onion begins to turn translucent. Add tomatoes, beans and spices and simmer for at least 30 minutes. Serve over steamed rice.
In large bowl, combine all ingredients. Pour into greased 9 x 13-inch pan. Bake in 360° oven for 55 minutes. Goes well with Cream Cheese Frosting.
Add 2 c. raw rhubarb, cut fine. Cover with 1/2 c. brown sugar and nuts. Bake 350° 40 to 50 minutes. Makes a small cake.
Blend oil and sugar. Add eggs, one at a time, beating after each. Add salt, soda, vanilla and cinnamon. Add flour. Then fold in apples, nuts and raisins. Bake in a 10-inch iron tube pan (floured pan) for 1 hour and 45 minutes at 325°. Place in a cold oven and then turn the oven on and set temperature.
Tip: You may use caraway seed or cumin in place of herbs, if desired. Use about 1 1/2 teaspoon for 4 large potatoes.
Use a 4 or 5 pound roast. Rub in about 1 teaspoon of salt, then sear in a hot skillet until brown on both sides. Remove to roaster and add a little water. Put covered roaster in a 400° oven for about 30 minutes, then lower heat to 325°. Cook for at least 30 minutes, then add potatoes, carrots, onions and 3 stalks of celery according to the amount needed for your family. Cover and keep at 325° until meat and vegetables are tender (at least 1 hour and 15 minutes). This slow cooking helps tenderize less choice cuts of meat.
Cream oleo and sugar. Add flavoring. Add eggs, one at a time. Mix dry ingredients and combine. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 10 to 15 minutes or until crisp.
Combine and heat broth, cheese, soup, bell pepper, onion and Ro-Tel tomatoes.
Heat 1 Coke and mix in jello. Add other Coke and stir. Add pineapple, cherries and pecans. Let chill about 4 hours.
Warm 1-1/2 cups water and 2 tablespoons butter to lukewarm. Mix yeast with 1 cup sugar. Add water mixture to yeast and stir to dissolve.