HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover beans with water; soak overnight. Drain and rinse beans. Put in large kettle with 3 quarts of water; bring to boil and simmer gently for 1 hour, covered. Add cabbage, carrots, turnips and canned tomatoes; cover and continue simmering 1/2 hour longer.
Combine ingredients in large casserole dish. Bake 1 hour at 375°, stirring once when butter has thoroughly melted.
Cook broccoli according to directions on package. Salt and pepper to your taste. Put in baking dish, cover with grated cheese. Mix cream of mushroom soup and evaporated milk together. Pour over cheese and broccoli. Cover with frozen French fried onion rings. Bake at 350° or 30 minutes.
First, crush cookies in a 9 x 13-inch pan. Second, combine butter, Cool Whip, cream cheese and powdered sugar. Use part of it to layer over cookies. Third, combine pudding, milk and vanilla; blend until thickened. Add part of this to previous layer. Continue to layer, leaving some crumbs for the top. Refrigerate.
Cook sliced squash, zucchini and onion in small amount of water, with sugar and salt until tender. Drain. Add butter and mash well. Season with salt and pepper. In a deep 2 quart casserole make 4 layers of vegetable and mixed cheese ending with cheese layer. Combine milk and cream and pour over all. Sprinkle more cheese on top, if desired. Bake 300 for 20 minutes or until bubbly.
Mix the flour, sugar, cocoa, baking soda and salt together. Add the oil, water, vinegar and vanilla. Bake in a 350° oven for 30 minutes or more in a 13 x 9-inch pan.
Brown chops in oil. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 can onion rings. Pour in a 9 x 13-inch pan. Arrange chops on top. Bake, covered, in a 350° oven for 40 minutes. Top with rest of cheese and onions. Bake, uncovered, 5 minutes.
Melt caramels in 1/3 cup of evaporated milk. While melting, mix in large bowl cake mix, melted butter, pecans and remaining 1/3 cup evaporated milk. Put 1/2 this mixture in buttered and floured 9 x 13-inch pan. Do not spread; break apart with fingers. Bake 6 minutes at 350° (no longer). Remove from oven and cover with chocolate chips and caramel mixture. Spoon rest of cake mixture over top. (Do not spread.) Return to oven and bake additional 16 minutes. Makes 2 dozen.
In a pot, saute the onions and celery in a small amount of oil. Add seasonings. Simmer 5 minutes. Add raw potatoes. Add enough water to cover potatoes. Cover and boil until potatoes are tender. Drain beans and add to pot. Simmer 10 to 15 minutes. (If too dry, add juice from beans.)
Boil Karo syrup, butter, salt and brown sugar to 240° or until rolls in ball when dropped in cold water. Remove from heat and add soda; beat well. Pour over popcorn gradually and stir until completely coated. Place in a 200° oven for 1 hour, stirring every 15 minutes. Remove from oven; cool, then store in airtight bags or containers.
Mix together	margarine, peanut butter and Rice Krispies. Shape into 1-inch balls and place on waxed paper on a cookie sheet. Melt chocolate bar over hot water. Dip balls into chocolate until covered. Place on waxed paper and cool. Store in refrigerator. Makes about 4 dozen.
Wash tomatoes, remove stems. Cut in half crosswise. Place cut sides up in shallow baking pan. In 2 tablespoons butter saute onion until tender. Stir in mustard and Worcestershire. Spread on tomatoes. Melt remaining butter. Add bread crumbs and parsley. Sprinkle over tomatoes. Bake, uncovered, 20 minutes or until heated through and crumbs are golden brown at 350°. Serves 4.
Form a crust on bottom of a 9 x 13-inch pan with butter and graham crackers. Layer other ingredients over crust (spread walnuts over top and press in with hand). Bake in 350° oven for 25 to 30 minutes.
Grease large baking dish. Put layer of dressing mix. Add layer of chicken, layer onions and celery; cover with chicken soup. Add rest of stuffing mix. Cut up 1 stick of margarine over top. Pour chicken broth over top and bake at 350° until brown.
Preheat oven to 350°. Wash blueberries and set aside to drain. In a medium bowl combine dry muffin mix, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter; then stir in nuts.
Soak stale French bread cubes in milk. Melt butter and add sugar, eggs, vanilla and raisins. Mix all together with hands. Bake in greased and buttered 8-inch baking pan about 45 minutes at 350°. If desired, serve with Hard Sauce and a dollop of whipped cream. Serves 6.
Mix all ingredients except vanilla and boil to soft ball stage. Add vanilla. Cool in cold water until it starts to thicken. Pour into buttered pan.
Shred cabbage; place in large bowl. Add chopped green onions with some tops. Add Ramen noodles (uncooked), broken into small pieces. Toast almonds and sesame seed in about a tablespoon of butter or margarine. Cool nuts and seed before adding to the salad mixture, then toss well to mix.
Mix the sugar, flour, cornmeal, salt and baking powder. Add the eggs, 1 cup milk and 1/4 cup melted butter. Bake in a greased pan at 400° for 20 minutes.
Sift together the flour, sugar, cocoa and baking powder. Add the milk, melted butter, vanilla and chopped nuts. Pour into a well-greased pan. Add Topping to cake. Pour 1 cup cold water over all. Bake in a 350° oven until firm. Presto, your cake is already iced!
Mix. Bake at 450° for 15 minutes. Reduce to 350° until done, about 45 minutes.
Combine butter and curry powder in a skillet. Saute pork chops over medium heat until done. Sprinkle with Cheddar cheese and parsley. Pour beer over chops and place under broiler until cheese melts. Serve immediately. Yield: 2 servings.
Melt butter and chocolate chips. Add sugar and beaten eggs. Add pecans. Pour into unbaked pie shell. Cook 1 hour at 300°.
Bring to a rolling boil, stirring constantly. Boil briskly for 1 minute. Cool to lukewarm. Add 1 teaspoon vanilla. Beat until thick enough to spread.
Combine sugar, cocoa, egg yolks, flour and milk. Cook until thick. Remove from heat; add margarine and vanilla and beat until smooth. Place in baked pastry shell; top with meringue and brown.
Beat eggs and add in order: spices, salt, sweetener, melted butter, hot pumpkin and scalded milk. Pour into pastry shell and bake at 450° for 10 minutes, then at 325° for 30 minutes. Makes 6 servings.
Sift together and set aside. Flour, soda, salt and baking powder. Blend together shortening and sugars. Add eggs, one at a time. Beat until light and fluffy. Slowly add flour mixture and mix well. Add oats, vanilla, fold in chocolate bits. Dough is crumbly. Drop by teaspoonfuls. Bake at 350° for about 10 minutes. Makes a lot!
In a small bowl mix all ingredients except cheese. Put mixture in a pan and sprinkle with cheese. Bake at 350° until hot and cheese melts.
In a large mixing bowl, mix jello, boiling water and pineapple juice. Add cream cheese; mix until dissolved. Add crushed pineapple. Put in refrigerator to cool. Make Dream Whip according to package directions. Add partly set jello to Dream Whip. Add mandarin oranges. Let stand until set.
In a large bowl, dissolve yeast from hot roll mix in water. Stir in cheese, onion, oil, mustard and egg. Add flour mixture. Blend well. Cover. Let rise in warm place until light and doubled in size, 45 to 60 minutes. Grease (not oil) cookie sheet. On well floured surface, toss dough until no longer sticky. Divide dough into 2 pieces. Shape each into a 12-inch long roll. On greased cookie sheet, twist the 2 rolls together 3 times; seal ends. Beat water with egg white; brush over loaf. Sprinkle with sesame seed. Let rise in warm place until light and doubled in size, 30 to 45 minutes. Preheat oven to 375°. Bake 20 to 25 minutes until golden brown. Makes 1 loaf.
Slice eggs in half lengthwise. Scoop out yolks and chop up in a bowl. Mix mustard and vinegar with yolk. Mix enough mayonnaise to make a paste out of yolk mixture. Salt and pepper to taste. Fill egg white halves with yolk mixture. Sprinkle with paprika.
Cook pasta and drain. Saute zucchini until lightly brown. Add mushrooms and beans. Cover and cook 3 minutes. Saute onion. Remove vegetables. Add shrimp, sauteed onion, lemon juice, salt and seasoning. Add pasta and dressing. Toss gently and refrigerate until chilled.
Cream butter and sugar. Mix in remaining ingredients. Grease loaf pans and line with waxed paper. Bake for 45 to 60 minutes at 300°, until almost done. Turn oven off and let bread stand in oven for 1 hour. Wrap and keep in refrigerator. Yields 3 medium loaves.
Line 8 or 9-inch square pan with foil. Butter foil; set aside. In heavy 4-quart saucepan, stir together sugar, cocoa and salt; stir in milk. Cook over medium heat, stirring constantly until mixture comes to a rolling boil. Boil without stirring until syrup when dropped into very cold water forms a soft ball. Remove from heat; add butter and vanilla. Do not stir. Cool at room temperature of 110° (lukewarm). Beat with wooden spoon until fudge thickens and loses some of its gloss. Spread in to prepared pan. Cool. Cut into squares. About 36 pieces or 1 3/4 pounds.
Make pie crust to fit cookie sheet (11 x 16-inch). Use one box for bottom; save one for top.
Mix butter, oil, sugar and eggs; beat until fluffy. Add sour cream, vanilla and zucchini; beat well. Add dry ingredients; mix good with electric mixer. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 45 minutes.
Heat oven to 350°. Spray a 13 x 9-inch pan with cooking spray. Also spray large skillet. Heat and add bell peppers, onion and cilantro. Stir-fry for 3 to 4 minutes. Remove from heat and stir in beans.
Melt margarine and marshmallows in saucepan over low heat, stirring constantly. Add vanilla and food coloring and stir until well blended. Fold in cornflakes. Drop by rounded teaspoonfuls onto waxed paper-lined cookie sheets, shaping into 2-inch wreaths. Decorate each with red candies. Do not freeze. Makes about 2 dozen.
Mix Bisquick, milk, eggs, salt, onion and cheese together. Add to broccoli (drained). Mix together. Pour in greased (or sprayed with Pam) pan. Bake at 325° for about 1 hour.
Brown ground beef. Drain. Add salt, pepper, onion powder and minced garlic, if desired. Combine beef, salsa, beans, sour cream and 2 cups cheese in slow cooker. Cover. Heat on low 2 hours. Just before serving, sprinkle with 1 cup shredded cheese. Serve with tortilla chips. Yield: 10 to 15 servings.
Preheat oven to 350°. Blend cream cheese and 2 tablespoons of butter until smooth. Add chopped onion, chicken, salt, pepper and milk. Separate crescent rolls into 4 rectangles. Pat out seams. Spoon 1/2 cup chicken mixture onto crescent rolls. Seal edges completely. Place sealed side on baking sheet. Brush with butter. Bake for 20 to 25 minutes.
Cream butter and shortening. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavorings and beat. Add combined flour and baking powder alternately with milk, ending with flour. Add nuts. Pour into greased tube pan. Bake at 325° for approximately 1 hour and 20 minutes. Let cool for 10 minutes or so and remove from pan.
Steam carrots until still crisp; drain well and add pineapple and juice, raisins, Grande Marnier; simmer until hot. Add a little brown sugar if preferred. Serves 4.
In a small bowl, thoroughly combine onion soup mix, preserves and water. Set aside. Take an aluminum foil-lined broiler pan and arrange chicken breasts and the peppers and pour soup mixture over top. Broil 10 minutes or until chicken is done, turning one time. Serve over hot rice. Makes about 4 servings.
Melt margarine in a large skillet. When it begins to turn brown, add sugar and mix well. Add onion and simmer (low) for 20 minutes, stirring occasionally. Add beef broth. In a small bowl, combine cornstarch, Worcestershire sauce and salt. Stir into onion mixture and cook until slightly thickened. Serve over meat, noodles or rice.
Mix brown sugar, cocoa, and water. Pour into greased 13 x 9 inch pan. Place marshmallows evenly on top. Make cake batter following package directions. Pour into pan; top with nuts. Bake at 350° for 30 minutes. Cool, cut into squares to serve.
Fry hamburger, egg, onion, bread crumbs, salt, thyme and pepper. Drain fat. Add other ingredients; bring to a boil and add 8 ounces spaghetti noodles, broken up into 1/2-inch pieces. Cover and simmer for 30 minutes.
Line bottom of 12 x 8-inch baking dish with cake slices. Top with pie filling and all of the whipped topping. Refrigerate for 1 hour or until ready to serve. Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with Easter candies and decorations like marshmallow bunnies and jelly beans.
Mix first 3 ingredients; put in 13 x 9 pan. Place sliced bananas on top of crust. Beat cream cheese, then beat in milk. Add pudding; beat until well blended. Spread over banana slices. Spoon pineapple over pudding mixture. Spread whipped cream over pudding mixture. Refrigerate for at least 3 hours.
Combine stock, squash, apples, onions, sugar, salt, rosemary and pepper in heavy large pot. Bring to a boil. Reduce heat and simmer until squash is tender. Puree squash mixture in blender or processor until smooth. Return to pot and bring to a boil. Melt butter in another heavy large saucepan over med. low heat. Whisk in flour and cook 3 minutes. Whisk in squash puree. Simmer 3- 5 minutes. Mix in sherry. Beat egg yolks and cream in a small bowl. Blend in some of the hot soup into egg mixture to temper, then mix back into soup. Rewarm if necessary. Do not boil.
Brown chicken in hot oil in large skillet. Stir in barbecue sauce and water. Cover and cook over medium to low heat for 20 minutes or until tender. Stir in rice and corn. Cover and reduce heat and simmer 5 minutes. Makes 4 servings.
Heat oven to 350°. Line cookie sheet(s) with foil. Mix pecans, oats and flour on a sheet of waxed paper. Stir sugar, butter and milk over low heat until butter melts. Remove from heat. Stir in nut mixture and vanilla; let cool 10 minutes. Drop slightly rounded teaspoonful, 3 inches apart, on prepared cookie sheets. Bake 8 to 9 minutes until cookies spread, look lacy and are lightly browned. Cook on cookie sheets on wire rack 1 to 1 1/2 minutes until cookies harden slightly. Remove from wire rack with broad metal spatula.
Place these ingredients in bowl and mix with beater until oranges are completely mixed through mix. Place in three 8-inch pans, well-greased. Bake for 15 minutes at 350°, turn out cake to cool.
Combine all ingredients. Put into 1 quart casserole dish. Cook 1 hour at 300°.
In 8 x 8-inch microwave-safe dish, melt oleo and cocoa on stove. Remove from heat and add sugar and eggs. Stir in flour, baking powder and nuts. Microwave for 5 minutes, turning once halfway.
Boil rice in water; add salt. When tender and thick, add scalded milk. Add beaten yolks, cream, sugar and raisins. Turn into a buttered baking dish and bake at 350° for 30 minutes. Top with meringue made by beating the egg whites until stiff, then fold in the powdered sugar. Brown in a slow oven for about 12 minutes.
Melt first 3 ingredients together in double boiler. Have marshmallows frozen individual on cookie sheet. Dip marshmallows, one at a time in caramel mixture, then roll in Rice Krispies. Set on waxed paper to harden.
In a large skillet, cook chicken breasts in butter or margarine until tender, about 20 minutes. Remove chicken to warm serving platter. Stir flour into skillet drippings. Add chicken broth and light cream. Cook and stir until mixture thickens and bubbles. Stir in mustard. Add chicken. Cover and heat 10 minutes. Garnish with tomato and parsley. Makes 4 servings.
Marinate grapes, marshmallows and pecans overnight in a mixture of the honey, lemon juice and Cognac.
In a saucepan over medium-high heat, cook shrimp, drain and add green onions, cucumber, pimientos, dill and cheese. Whisk together lemon juice, olive oil, vinegar, mustard, garlic and pepper. Pour over shrimp mixture and toss gently.
Place all in a large mixing bowl. Blend at low speed until all is moistened, then at medium speed for 2 minutes. Spread in loaf pan. Bake at 350° for 35 to 40 minutes. Last few minutes of baking, sprinkle with coconut or dust with powdered sugar when cool.
Mix sprigs of mint with the tea and sugar. Strain and cool in refrigerator. Mix juice of lemon and orange with pineapple. Add to grape juice and combine with tea base. Add water. Chill thoroughly and decorate before serving with fruit slices and remaining mint.
Mix all ingredients. Bake in a well-greased Bundt cake pan or large well greased iron skillet. In a Bundt pan, bake for 35 to 40 minutes at 400°. In an iron skillet, bake for 30 to 40 minutes at 400°. Serves about 12.
Dissolve yeast in water, add rest of ingredients and mix until dough makes a ball. Knead lightly until smooth. Pinch off dough into little balls to make biscuits. Place in iron skillet with a little oil in bottom, turn dough once to have oily side up. Bake at 425° for 20 minutes or until golden brown. This dough will keep in refrigerator up to 3 weeks.
Butter large 13 x 9 x 2-inch dish. Cover bottom with slightly over 1/2 bread cubes. Add layer of dried beef, torn into bits, layer of grated cheese and repeat. Beat eggs; add milk to eggs and pour over bread, beef, cheese mixture. Bake at 325° for 45 minutes.
Melt butter in skillet. Sprinkle 1/4 cup sugar over butter. Lay in peach halves, sprinkled with 1 tablespoon of sugar. Sift flour three times with baking powder, salt and 1 tablespoon sugar. Cut in shortening.
Cream butter and sugar. Add eggs, vanilla, bananas, dry ingredients and nuts. Mix well and bake at 300° for 1 hour or until done.
Place peach halves, cut side down, in cooled pie crust. Empty instant pudding mix into deep bowl. Add brown sugar, milk and sour cream. Beat with electric mixer on low speed for two minutes. Pour over peaches. Chill in refrigerator for at least 2 hours. Garnish with fresh peach slices.
Cream the butter and sugar. Add egg yolks, extract, baking powder and flour; mix well. Beat the egg whites with electric mixer and add to cake mixture. Stir in nuts. Pour into greased and floured tube pan. Bake at 275° for 1 1/2 hours.
Cover squash with water. Add salt and cider vinegar. Bring to a boil until it changes color. Pack in hot jars and seal.
Put cabbage in hot water. In another bowl, mix hamburger with onion. Add rice. Take leaves off cabbage and place small handful of hamburger mixture in cabbage and roll. Place in skillet and add 2 (16 ounce) cans tomato sauce. Bake at 325° for 1 1/2 hours or until done.
Press rolls on pizza pan. Brown and drain sausage; put on top of crust. Put thawed hash browns on top of sausage. Sprinkle cheese on top of hash browns. Beat eggs with milk, salt and pepper. Pour mixture evenly over top of pizza. Cover top with Parmesan cheese. Put in 375° oven. Cook 20 to 25 minutes. Heats up well in microwave.
Place chilies on baking sheet and run under broiler to blister skin, turning several times to cook evenly. Put in plastic bag for a few minutes until cool enough to peel. Slit chilies and remove seeds. Put 1/2 x 1/2-inch piece of cheese about 1-inch shorter than length of pepper in slit of pepper. Roll in flour. Separate eggs. Beat egg whites until almost stiff. Beat yolks with water, 3 tablespoons flour and salt until thick and creamy. Mix with egg whites. Dip chilies in batter and fry in oil until coating is lightly browned. Turn and brown opposite side.
Mix first 6 ingredients with mixer until creamy. Add shrimp. Store in airtight container in refrigerator. Let refrigerate overnight.
Add lime jello to the 3/4 cup hot water. Heat over low heat. Add marshmallows and cream cheese. Heat until all melts or dissolves smooth. Set aside to cool.
Beat eggs. Mix all ingredients thoroughly. Put in loaf pan and cover with strips of bacon. Pour one 8 ounce can Hunt's tomato sauce over. Bake for 1 hour at 350°.
Preheat oven to 350°. Brown meat in skillet. Add spaghetti sauce, water and spices. Simmer 5 minutes.
Cut together the first 3 ingredients. Add egg, vinegar and ice cold water. Mix with your hands until smooth. Divide mixture in half. Roll out until large enough to go 1-inch over edge of pie plate. Place in pie pan. Add filling, if a top crust or lattice is to be added. Roll out 2nd crust. Place on top of filling.
Mix first 3 ingredients together. Add rest of ingredients. Mix together and cook at 325° for 30 to 40 minutes.
Brown ground beef and drain. Mix all ingredients together and put in crock-pot and let cook until cheese is melted. Serve with taco chips.
Mix together and brown. Simmer in your favorite spaghetti sauce for 1 hour.
Mix all ingredients. Pour into tube pan and bake 1 1/4 hours at 350° or until done.
Combine all ingredients except pecans and mix well. Add unchopped pecans. Pour into large unbaked pie crust. Bake at 325° for 55 minutes or until firm. This makes a large pie.
Crush wafers and add just enough melted butter to hold together. Press into the bottom of a 9 x 13-inch baking pan. Combine cream cheese, milk and lemon juice. Beat until smooth. Whip the whipping cream until it makes soft peaks. Fold into the cheese mixture. Pour into the prepared crust. Refrigerate overnight or at least 4 hours. Top with your favorite fruit. Serve chilled.
Chill till partially frozen 1 can condensed milk. In Pan bring to a rolling boil; 1 lg box Jello, 1 can crushed pineapple, 1/2 cup sugar. Cool completely. In mixing bowl cream 1 lg pkg. cream cheese until softened and add cooled jello and blend a few minutes. Chill till partially jelled. Whip 1 can partially frozen condensed milk and fold in chilled jello mixture. Place in large Pyrex or Tupperware container and cover with cool whip. Top with crushed nuts and set in refrigerator. Chill for a couple more hours or overnight. Very Good.
When cake is cooled completely, divide into 2 parts. Crumble 1/2 cake into a very large bowl. Layer 1/2 of pudding on cake, then layer 1/2 Cool Whip on pudding. Sprinkle 1/2 Heath bar crumbs on Cool Whip. Repeat layers, ending with Heath bar crumbs.
Beat eggs slightly. Crumble cornbread; dice white bread and add to eggs. Add remaining ingredients in order given. Mix well. Yields 9 cups stuffing. Bake at 375° for 45 minutes (until brown). Use less water if turkey broth is used and cut up pieces of turkey may be added.
Mix together first four ingredients. Add melted butter, milk, lemon juice and rind. Pour into unbaked pie shell. Bake 35 to 40 minutes at 375°.
Slice sausage; brown in oil in deep saucepan. Add onion, garlic, carrots and basil. Cook 5 minutes. Add zucchini, tomatoes with liquid bouillon, cabbage, salt and pepper. Bring to boil and simmer covered 1 hour. Add beans with liquid; cook another 20 minutes. Even better second day.
Mix 1 can soup with 1 can of water. Pour over chicken. Bake in oven at 350° for about 1 hour. (I serve it with rice.)
Cook and drain potatoes and mash. (Do not add milk.) Beat cream cheese and sour cream and add to potatoes with seasonings. Put in 2-quart casserole dish and dot with butter. Sprinkle with paprika. Refrigerate a day or longer before baking. Bake at 350° for 1 hour, uncovered.
Precook macaroni, brown hamburger and onion. Drain off excess fat. Mix all ingredients except cheese. Spread mixture in baking dish and cover top with sliced Provolone cheese. Heat in 350° oven until thoroughly hot and cheese is melted.
Mix together and boil 15 minutes. Turn off and add 1 (6 ounce) package orange jello. Then add 1 box fruit pectin. Stir well; jar and seal with wax.
Mix all ingredients together. Add salt and pepper to taste. Marinate overnight in refrigerator. Drain before serving, but reserve liquid to return to leftover salad. This salad will keep several days in refrigerator.
Preheat oven to 400°. Boil water and margarine. Turn heat to low and add flour. Stir vigorously until mixture turns inward, away from sides of pan. Cool 1 minute. Put in bowl and add eggs, one at a time, beating vigorously by hand after each addition. Drop from teaspoon on ungreased cookie sheet.
Place all ingredients in a blender. Blend until frothy. Makes 4 servings.
Drain pineapple in a strainer, then spread over paper towels. Repeat. Pineapple should have very little juice on it. Then mix all ingredients together. Serve right away or chill.