HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak beans overnight. Drain in a large dutch oven, add beans, chicken broth, garlic, and half of the chopped onions. Bring to a boil. Reduce heat and simmer for 3 hours. Saute remaining onions in oil. Add chilies, spices and diced chicken. Saute for 5 minutes. Add this mixture to the beans and continue to simmer for an additional hour. Serve topped with cheese.
Cut bread into 1 inch cubes. Set aside. Combine cheddar cheese, cream cheese and butter in the top of a double boiler. Cook over boiling water until cheese melts, stirring frequently. Add worcestershire sauce, mustard, Old Bay seasoning and garlic; stir well. Remove cheese mixture from heat. Beat egg whites (at room temperature) until stiff peaks form. Gently fold into cheese mixture. Dip bread cubes into cheese mixture, coating well. Place cubes on a greased baking sheet and freeze 1 hour. (Recipe can be made to this point up to 1 month ahead. When cubes are completely frozen, transfer to freezer bags for easier storage. Do not thaw. Bake on greased baking sheets as directed.) Bake at 350° for 10 minutes or until lightly browned. Serve hot.
Heat 3/4-inch salad oil to 325° in skillet or electric skillet. Mix first 6 ingredients with a fork in a bowl. Pour 1/4 cup batter from a funnel (close spout with finger) or use a teapot. Make a spiral 6-inch in diameter in hot oil. Fry for 3 to 5 minutes, turning once. Sprinkle with powdered sugar. Makes 7. Serve warm.
Cook cabbage in boiling salted water for a few minutes. In medium bowl, mix milk, butter and flour. Stir cooked and drained cabbage into sauce. Place in baking dish. Cover with bread crumbs and cheese. Bake at 350° for 30 to 35 minutes or until golden brown on top.
Combine the first 5 ingredients; boil 1 minute. Stir in the peanut butter and oatmeal. Add the vanilla. Drop from teaspoon onto waxed paper.
Beat eggs; add milk to make 1 1/2 cups. Add Raisin Bran and allow to soak. Combine dry ingredients; cut in butter. Dice apples and combine all ingredients. Pour into muffin tins. Bake 20 minutes at 400°. Makes 12 muffins.
Beat eggs, oil, sugar and vanilla until thick. Stir in zucchini and pineapple. Add dry ingredients. Blend well. Add optional items. Pour batter into two greased 5 x 9-inch loaf pans. Bake at 350° for about 1 hour.
Put egg yolks into mixing bowl. Beat at low speed 2 minutes. Add water and beat until foams like whites. Add small amounts of sugar at a time, beating 4 minutes. Add flavoring, flour with cream of tartar, beating in small amounts at a time. Beat for 4 minutes. Add pinch of salt to egg whites. Beat until dry. Fold into mixture.
Boil sugar and water for 3 minutes. Add jello; mix until dissolved. Add juices. Stir and freeze (in plastic ice cream bucket). Set out 2 hours before serving in bowl. Add 2 large bottles ginger ale. Makes 2 large punch bowls full.
Simmer for 15 minutes. Add 1 pound chipped ham. Cut the ham into small pieces.
Soak all of the above in cream about 5 minutes. Saute the onion and make your meatballs. Brown the meatballs in 2 Tbsp. of butter in skillet with drippings. Stir in 2 Tbsp of flour. Dissolve 1 beef bouillon in 1/14 c. of boiling water with 1/2 tsp. of coffee powder. Add everything together and cook until thickened.
Prepare pudding; let set for 3 minutes. Fold in Cool Whip. Use less Cool Whip if too rich.
Heat oven to 350°. Cut margarine into cake mix until crumbly. Mix in coconut. Pat into ungreased oblong pan (13 x 9 x 2-inches). Build up edges. Bake 10 minutes. Arrange apple slices on warm crust. Sprinkle cinnamon and sugar on apples. Blend sour cream and egg; drizzle over apples. Bake 25 minutes or until edges are light brown. (You can substitute large can of peaches or pears.)
Dissolve bouillon cubes in water and simmer spinach or watercress just until tender. Add remaining ingredients and simmer 2 more minutes. Serves 5 generously.
Cream shortening and sugar. Add egg and mix well. Add molasses and sifted dry ingredients. Roll into little balls and roll in sugar. Make thumbprint in center and fill hole with raspberry jam. Bake at 350° for 8 minutes.
Cream shortening, brown sugar and water. Add eggs and vanilla and mix well. Sift flour, baking powder and baking soda. Stir into brown sugar mixture. Pour into greased 9 x 13-inch pan and sprinkle with chocolate bits. Bake at 350° for 35 minutes.
Mix crumbs and baking powder well. Add all other ingredients and mix well. Bake for 1 hour and 15 minutes at 350°.
Mix eggs, mayonnaise, milk and flour. Add onions, Cheddar cheese and broccoli. Pour into pie shell. Bake at 350° for 45 minutes.
Cream sugar and shortening; add beaten egg. Blend in vanilla and pumpkin. Sift dry ingredients together; add to pumpkin mixture. Fold in chopped walnuts. Drop dough by teaspoonful on cookie sheet. Bake at 350° for 10 to 12 minutes. Cool and frost.
Cream together the cream cheese, margarine and sugar. Beat in eggs, one at a time, until well blended. Mix in pumpkin. In another bowl, combine all 7 ingredients. Stir until well mixed. Pour, all at once, over batter. Stir just enough to moisten. Pour into a greased loaf pan. Bake at 350° for 60 to 70 minutes, or until done. Cool 10 minutes in pan. Remove to rack to finish cooling.
Mix together well all of the ingredients except the crabmeat. Then pour mixture over the crabmeat and fold in lightly but thoroughly. Form into six cakes. Cook cakes in frying pan in just enough oil to prevent sticking, until browned, about 5 minutes on each side.
Boil water, butter and chocolate. Set aside to cool. Mix sugar, flour, baking soda, eggs and sour cream. Mix in chocolate mixture. Pour into a 9 x 12-inch baking pan and bake in a 350° oven for 25 to 30 minutes. Cool.
Brown beef in skillet. Drain. Add rice, water, onions, celery and mushrooms with liquid and tomatoes with liquid. Add green pepper, salt and black pepper. Stir and mix well. Simmer until rice is tender, stirring occasionally. Cook about 30 minutes. May have to add more water if mixture is dry.
Spray skillet or wok with Pam. Heat 1 teaspoon oil (canola or safflower) in wok or skillet. Add sliced potatoes, raw vegetables and 2 sliced hot dogs, stir-frying until vegetables and potatoes are tender but not soft. Sprinkle with Creole seasoning or light soy sauce. Serves 1. Double portions to serve 2.
Knead until mixed well. Roll in balls. Bake until browned at 350° for 20 to 30 minutes.
Mix all ingredients in order listed. Add enough flour and mix hard. Roll thin. Cut and bake in hot oven. Preheat at 375°.
Cut tops of peppers off, rinse out seeds. Cook rice and bacon. Add oregano, pepper, parmasen cheese, eggs, parsley and munster cheese. Mix well and stuff peppers. Place in baking dish. Bake at 350° for 45 min. until peppers are soft.
Put 3 cups strawberries in 9-inch baked pie shell. Crush 1 cup berries and add 1/2 cup water; bring to boil. Cook 3 minutes, then add 1 cup sugar and boil another 3 minutes. Add cornstarch, dissolved in water, and boil 3 minutes. Set aside to cool. Stir occasionally. When cool, put in pie shell and chill. Top with whipped cream or ice cream.
Heat oven to 350°. Grease a loaf pan (9 x 5 x 3-inch). Mix all ingredients, except spinach, until well blended. Beat 1 minute. Stir in spinach until well blended. Pour into pan. Bake until wooden toothpick in center comes out clean, 55 to 65 minutes. Remove from pan.
Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion, celery and garlic; saute until tender. Drain clams, reserving liquid; add clam liquid, tomatoes, basil, oregano and hot sauce to saucepan. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes. Stir in clams and parsley; cook until thoroughly heated. Serve over linguini. Yields 4 servings (about 128 calories per serving plus 90 calories per 1/2 cup cooked linguini).
Prepare stuffing as directed on box. Place in bottom of 2 quart casserole dish. Put chicken pieces on top of stuffing and undiluted soup on top of chicken. Next, layer thawed broccoli on top of soup. Sprinkle the grated cheese on top. Bake at 350° for 50 minutes uncovered. Let set for 10 minutes before serving.
Mix all ingredients together. Pour into cookie sheet. Bake at 350° for approximately 40 minutes. Cut into squares and serve.
Mix together. Chill 1 hour. For lower calorie, I use lite fruit cocktail and sugar-free pudding.
Dissolve yeast and the 1 teaspoon sugar in warm water. Beat eggs very well. Measure flour, 1/2 cup sugar and salt into large bowl; make a well and add yeast, eggs, milk, water and butter. Beat well to form soft smooth dough. Cover and let rise until doubled. With a circular motion following edge of bowl, turn dough and let rise until doubled. Heat deep fat to 375°. Spoon teaspoonfuls of dough carefully from bowl to keep risen dough from falling. Drop into fat and fry until brown. Drain on paper towels; shake in bag with sugar. Serve hot. Makes 5 to 6 dozen.
Mix ingredients well and pour into a well-greased loaf pan. Bake at 300° for 70 to 90 minutes. Can use with ice cream or whipped cream. Can also freeze.
Bake cake in a greased and floured 11 x 15-inch jelly roll pan. Bake about 20 minutes. Cool completely. Mix together milk, margarine, shortening, sugar and vanilla. Beat 15 minutes until fluffy. Spread on cooled cake.
First take the top off tomatoes, scald and heat. Put through food mill. Cook about 3 hours or until thickened. Stir often. Add rest of the ingredients, except tomato paste. Cook another hour or more. Add tomato paste. Bring to a boil. Put in jars and seal. Makes about 20 pints.
Combine all ingredients and spread in a 9 x 13-inch pan. Can be topped with crushed corn flakes. Bake at 350° for 30 minutes.
Mix in large bowl. Spray Pam and flour a 9 x 13 pan. Pour mix in pan and bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Boil eggplant in water until tender (approximately 15 minutes). Drain and set aside. Saute onions, bell peppers and parsley until clear or tender. Add shrimp and cook approximately 10 minutes. Add eggplant and bread crumbs; mix well. Pour entire mixture into a 2-quart casserole dish. Sprinkle with bread crumbs, Parmesan cheese, Mozzarella cheese, Tabasco, and Worcestershire sauce. Bake, uncovered, approximately 25 minutes.
Cream sugar, oil and eggs. Add vanilla. Sift flour and add remaining dry ingredients together. Add dry ingredients to batter. This will make a very stiff batter. Stir in apples and nuts. Grease 2 loaf pans with oil. Bake at 300° for 1 1/2 hours or until done. Cool for 10 minutes in pan, then place on foil and cool. Sprinkle with granulated sugar and wrap. This will freeze very well.
Brown ground chuck and drain. Saute onions and celery until tender. Add remaining ingredients and simmer for about 20 minutes. Serve over buns.
Rise 2 to 3 hours or overnight; punch down. Put in muffin pan or on cookie sheet. Cover; let rise under cover again at least 2 hours. Bake at 350° until light brown.
Brown beef and drain. Add onion and celery and cook until tender. Stir in soup, tomato paste and catsup. Simmer 15 to 20 minutes. Spoon into large kettle or roaster. Add remaining ingredients. Stir well. Bake, uncovered, at 350° for 1 hour. Feeds 25.
Mix and shape as desired. Chill. Serve with Wheat Thins or Triscuits.
Peel and remove seeds from ripe cucumbers. Cut in small pieces (5 pounds prepared). Soak 24 hours in 2 gallons water and small box of alum. Wash well. Soak 6 hours in 2 gallons of water and 1 box ginger. Soak 3 to 4 hours in 3 pints vinegar, 2 pints water, 5 pounds sugar and 1/2 box pickling spices. Boil for 1 hour or until crystal clear (transparent). Place in sterilized jars. Cucumbers can soak in vinegar and sugar overnight.
Combine cocoa, sugar and salt in saucepan. Add water to make a paste. Slowly add milk. Heat but do not boil.
Fill 7 quart jars with sliced apples, packed tightly. Boil the remaining ingredients until thick and bubbly. Cover the apples with the syrup. Adjust lids and process 20 minutes in boiling water bath.
Brown ground beef. Cook noodles per package directions. Mix meat, noodles, pizza sauce, tomato paste and soup. Place in 9 x 13-inch casserole pan. Sprinkle with 1/2 the cheese. Cover and bake at 350° for 30 minutes. Remove from oven. Stir melted cheese into casserole. Top with the rest of the cheese and bake another 10 minutes.
Cut Twinkies in half lengthwise. Lay cut side up in a 13 x 9-inch pan. Pour pudding over this. Spoon crushed pineapple over pudding. Add sliced bananas. Cover and seal edges with Cool Whip, sprinkle with nuts if desired.
Combine first three ingredients. Add enough Miracle Whip to moisten. Add bacon. When ready to serve, add croutons. Serves 10.
In a large saucepan, melt butter over medium-low heat and add onion. Cook together until onion is tender.
Drain pineapple, reserve 1 cup syrup. Dissolve jello and marshmallows in boiling water. Add reserved syrup. Chill until almost thickened and then whip. Fold in pineapple, whipped cream and cake cubes. Pour into 10-inch cake pan or 3-quart mold and chill until firm. Unmold and serve.
Mix yeast, 1 teaspoon sugar and warm water. Set aside. Mix together margarine and boiling water. Stir until margarine is melted. Add remaining sugar. Pour into yeast mixture. Add eggs and salt and beat well. Put in 3 cups flour and beat until smooth with eggbeater. Add 3 more cups of flour. Stir well. Put in refrigerator overnight. Roll out, cut and put on greased cookie sheet. Let rise 2 hours or more. Bake at 425°. Dough may be kept in refrigerator several days and pinched off and used as needed.
Make cake according to the directions on the box. Make 3 round layers. Combine melted butter, milk and brown sugar. Bring to a full boil and boil for 1 minute, stirring constantly.	Remove from heat and stir in baking powder and vanilla. Stir icing until cool and is	of spreading consistency. (Can cool quicker if you set pan in	cold water while you stir.) Spread on layers.
Drain pineapple and put into 9 x 13 dish. Mix sugar, flour and cheese. Spread over pineapple. Melt butter. Crumble crackers and mix with butter. Pour over pineapple. Bake 350° for 25 minutes.
Boil whole sweet potatoes in water until tender. Cool, peel and slice. Peel, core and slice apples.
In a 12-inch skillet, cook sausage and onion until sausage is brown and onion is tender, stirring often. Drain. Add potato slices, contents of sauce packet from potatoes, pepper, water, milk and margarine. Mix well. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Stir in vegetables; simmer another 7 to 10 minutes or until potatoes and vegetables are tender, stirring occasionally. Serves 6. Prep time: 35 minutes.
Mix all ingredients and bake in greased and floured 9 x 13-inch pan at 350° for 30 minutes. If desired, when cake is done sprinkle top with powdered sugar.
Mix as usual. Drop by teaspoon on ungreased cookie sheet or make 3 rolls. Wrap in waxed paper, then foil and freeze. Thaw without foil in microwave 30 seconds. Slice and bake on ungreased sheet at 350° for 10 minutes.
Prepare and bake cake as directed on box, using a 9 x 13-inch pan. When cake is done, remove from oven and use a wooden spoon to punch holes in cake. Pour sweetened condensed milk and ice cream topping over cake. Cool completely. Top with Cool Whip and nut topping. Keep refrigerated until time to serve.
*This is medium hot chili. Reduce jalapeno pepper and Tabasco sauce for milder sauce.
Mix butter, sugar and beaten eggs. Sift flour and soda. Mash bananas. Mix all ingredients together and pour in greased loaf pan. Bake at 350° for 45 minutes to 1 hour.
Prepare basic biscuits; roll dough into a rectangle about 1/4-inch thick. Brush with melted butter. Combine sugar and cinnamon; sprinkle evenly over dough. Roll up. Slice 1/2-inch thick. Bake 10 to 12 minutes.
Mix barbecue sauce and salad dressing. Marinate for 1 hour. Broil or grill (low coals) for 15 minutes each side.
Mix all ingredients together and store in an airtight container. To serve, add 2 heaping teaspoonfuls per cup of hot water.
Use enough peanut oil to cover bottom of frypan. Toss in corn, onion and pepper; stir-fry until translucent. Add maple sugar, salt and pepper; stir and mix. Serves 4.
Combine boiling water, sugar, and margarine. Mix until margarine is melted. Add cold water. Dissolve yeast in 1/4 c. lukewarm water. Add eggs. Add all ingredients together along with salt. Do not knead, just mix well. Cover and refrigerate until ready to use. Make out into rolls and let rise 30-45 minutes. Bake at 400°.
Preheat oven to 350°. Prepare cake mix as package directs. Pour batter into well-greased and floured 10-inch Bundt pan. In a small mixer bowl, beat the cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, then egg and vanilla until smooth. Pour evenly over cake batter. Bake for 50 to 55 minutes, or until wooden pick inserted near center comes out clean. Cool 10 minutes. Remove from pan; cool thoroughly.
All of these ingredients can be put in a mixer bowl and mixed together well. Make balls of dough the size of small walnuts; roll in white sugar. Put on cookie sheet. Space balls evenly apart; do not press down. Bake at 350° approximately 13 minutes. When done, they will have a crinkly top and are firm to touch. Makes about thirty cookies (best to double the recipe).
Mix together. Put in greased bread pan, then spread topping on top of bread batter. Bake at 350° for 1 hour.
Spray cookie sheet with Pam and set aside. Wash fish fillets; pat dry. Combine cheese, bread crumbs, pepper, dill weed and melted margarine. Spread each fillet with yogurt. Coat well with bread crumb mixture and arrange touching on prepared pan. Bake at 375° for 15 to 20 minutes.
Blend together butter, brown sugar, egg yolk, vanilla and salt. Stir in flour; put in pan and bake 20 minutes at 350° until browned. Cool. Combine shortening, brown sugar, corn syrup, water and salt in saucepan. Heat and stir until smooth. Spread on top of baked dough. Sprinkle on almonds. Let set and cut into sticks 2 x 1-inch.
Beat butter in medium bowl with mixer until creamy. Beat in marshmallow cream. When well blended, beat in powdered sugar and vanilla. Beat 3 to 4 minutes on high speed until fluffy.
Beat egg and sugar until light; add vanilla, shortening and melted chocolate; blend well. Add sifted dry ingredients alternately with milk; add nuts. Drop small portions 2-inches apart on greased cookie sheet. Bake in 350° oven for 10 to 12 minutes. Makes 2 1/2 dozen. Cool. Then frost with Mocha Chocolate Frosting.
Preheat oven to 350°. Pour oil into pan and place in oven to heat. Grate zucchini and sprinkle with salt. Allow to rest. Combine cornflakes, flour, salt, pepper and baking powder. Combine eggs, onion and carrots. Peel potatoes and grate into egg mix. Squeeze zucchini to extract the moisture and add to egg and vegetable mix. Add flour. Mix and pour into hot oil from baking pan. Bake 1 hour.
Mix ingredients well in large bowl. Bake at 350° for 30 or 35 minutes. Makes two 9-inch pies or one deep dish pie. Bake for about 15 minutes longer in deep crust.
Bake at 350° for half hour with lid on and half hour with lid off. May be made ahead and refrigerated.
Remove stems from mushrooms. Chop stems. Cook mushroom stems and onion in 1 tablespoon butter until tender. Remove from heat. Stir in ham and Parmesan cheese; set aside.
In saucepan, heat juice from sliced pineapple; add flour and mix well. Simmer until thickened and add sugar; mix well and cool. Place pineapple slices on slice of lettuce; place spoonful of mixture on each slice and top with grated cheese.
Put berries in colander; scald and drain. Put in heavy aluminum kettle and add Epsom salts and lemon juice. Pour sugar over berries; stir and put in a warm place until sugar dissolves. Let stand overnight.
Butter dish. Spread with broccoli. Layer chicken. Mix soup, mayonnaise, juice and powder. Pour over chicken. Top with cheese. Next layer with fresh bread torn in pieces. Push into cheese and sauce. Bake at 350° for 40 to 50 minutes. Serves 6.
Cream butter and sugar. Butter should not be too soft. Add flour, salt and baking powder; work in with hands. Pat into greased round 8 or 9-inch tin. Pinch edges and prick all over with toothpick. Bake at 375° for 20 minutes.
Fry hamburger with onion. Cook noodles in salt water, about 8 minutes. Put the hamburger in the casserole. Put noodles on top. Pour tomato juice over it, then put a Velveeta cheese layer on top and bake 20 minutes.
To microwave, place ingredients in square dish (4) or rectangular dish (6). Cover with plastic wrap venting corner. Set on Bake for 18 minutes (1000 watt), 20 minutes (750 watt), or bake in oven at 350° for 45 minutes.
Cream sugar and shortening. Add eggs and fold in at high speed. Sift flour. Add 1 cup at a time and beat 1 minute. Add cream and juice, then flavorings. Beat well. Bake in a square pan for 40 to 60 minutes at 300°. Cool.
Clean and cut up broccoli and cauliflower. Boil, drain and put in casserole dish. Slice your cheese and lay on top. Put in microwave until cheese has melted and mix well.
Combine all in large pot. Bring to a boil, reduce heat & simmer 3 minutes. Season to taste with salt & pepper.
Mix sour cream, sugar, salt and lemon juice and then add fruit and blend. Also add nuts. Freeze in baking cupcake papers which have been placed in medium size muffin pans. Keep in freezer overnight, then pull baking paper cups off of frozen salad and store in Ziploc bags until ready to serve.
Cover bottom and sides of a 9 x 13 x 2-inch baking dish with tortillas. Mix vegeburger, beans and tomato sauce together. Spread vegeburger mixture over tortillas. Place another layer of tortillas over vegeburger mixture. Mix up cottage cheese, Cheddar cheese and egg. Spread over tortillas. Bake at 350° for 30 minutes. Sprinkle rows of cheese, tomato, lettuce, green onions and olives diagonally across the center of casserole.
Combine in bowl the oil, zucchini, vanilla, eggs and sugar. Add salt, soda, flour, cinnamon and baking powder. Mix together. Add nuts if desired. Put in 2 greased loaf pans and bake at 350° for 1 hour.
Mix all ingredients together (except oil) and drop from tablespoon into hot cooking oil. Fry until light brown, drain. Makes 8 patties.
Mix, top with cheese and cook until bubbly at 350° for 1 hour.
Mix first three ingredients thoroughly; add remaining ingredients and mix. Garnish with leftover mandarin oranges and cherry halves. Chill about 6 hours before serving.
In 12-inch skillet over medium-high heat, cook bacon until browned. Drain off all but 1/4 cup drippings. Add onion and celery to bacon drippings. Cook until tender over medium-high heat.
Line bottom of a 13 x 9-inch pan with graham cracker crumbs. Mix eggs, sugar, Crisco and vanilla together and spread on crumbs. Top with pineapple and then more cracker crumbs. Refrigerate overnight.
Mix first 3 ingredients with mixer and beat well. Spread in bottom of 9 x 13-inch greased and floured pan. Dough will be stiff; spread with hand.
Brown sausage and onion; drain. Stir in tomatoes and chilies. Simmer 15 minutes. Stir in cream cheese and sour cream. Salt and pepper to taste. Serve hot with nacho chips or king size Fritos.
Grind meat and cheese; add eggs and pickles. Add mayonnaise. This is a real good sandwich spread.
Blend cream cheese and margarine until smooth. Add remaining ingredients; mix well. Separate crescent rolls and spoon 1/4 cup chicken mixture on each triangle. Roll into crescent shape. Mix soup and milk. Pour 1/4 of mixture into baking dish. Lay crescent rolls filled with chicken on top. Bake at 350° for 10 minutes. Remove from oven and add remaining soup mixture (do not cover). Continue baking 20 minutes or until done.
Saute bacon, onion and garlic until bacon is crisp. Add remaining ingredients. Heat to boiling, then reduce heat. Simmer, uncovered, about 20 minutes. Cool slightly, then pour mixture in blender; process until smooth. Garnish with a dollop of sour cream.
Cook lima beans in small amount of water or steam them; cool. Drain and	rinse kidney and yellow beans. Mix all beans, onions and green pepper in bowl.
Mix all ingredients, pat out in pan. Top with catsup and bake at 350° for 1 hour.