HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sort and wash beans and place in Dutch oven. Cover with 4 inches water. Add salt, chili powder, red pepper, pepper, garlic and ham hock and bring to a boil. Reduce heat and simmer 8 hours, adding water as needed. Remove meat from bone, return meat to beans. Top with green onions. Makes 6 servings.
Heat oven to 350°. Melt butter; place in 9 x 13-inch cake pan. Sprinkle brown sugar evenly over butter. Place pineapple slices in pan. Place cherries in pineapple slices. Fix cake by directions; put on top. Bake 35 to 40 minutes.
On your oven's highest setting, bring a cup of water with a dash of lemon juice to a boil. Change the temperature setting to low and boil for 3 minutes, then thoroughly dry the inside of the microwave and its door. Your oven will be shining clean, and the kitchen will smell fresh.
Mix well. Place in casserole and cover. Bake at 350° for 1 hour.
In a saucepan, melt butter with cream; once it its smooth, add parsley and pepper. Fill a large pot with water and bring to a rapid boil. Add salt if desired. Add pasta and stir until water returns to a boil. Cook, stirring occasionally,until desired tenderness, about 10 min. Drain fettucine and return to pot. Add Parmesan cheese and toss 1 min. Add butter/cream mixture; continue to toss 1 min. longer or just until thickened. Top with Parmesan cheese and parsley, if desired.
Make cornbread as usual, but substitute quick eggs and skim milk. (Do not use any shortening in bread.)
Saute onion and bell pepper (cut up very small) in cooking oil. Put in ground chuck and season to taste. Cook until slightly brown. Drain majority of grease. Add squash and let cook slow, turning squash over in skillet, until squash is almost done. Add 1/4 cup sugar or to taste. Add cheeses and stir in. Do not overcook.
Bring to boil the sugar and Karo syrup. Remove from heat; stir in peanut butter, margarine and corn flakes. Mix well, drop on wax paper.
Prepare the rice as directed, using liquid Butter Buds. Add the cooked broccoli, water chestnuts and chicken broth. Add seasoning and cheese. Spoon into a large casserole dish that has been sprayed with nonfat cooking spray. Top with the croutons; cover and bake for 30 to 35 minutes at 350°. Remove cover the last 10 minutes.
Put flour, salt, soda and baking powder together in mixing bowl. Push flour to sides of bowl, making a well in the center. Pour milk into this and place shortening in milk and blend together, making an emulsion. Blend well and turn out on rolling board; cut into biscuits. Have a greased, hot, cast-iron skillet ready to put biscuits in and bake in hot oven (425°) for 5 to 8 minutes. Use cookie sheet (well-greased) if no iron skillet available (floured).
Dissolve yeast in water and set aside. Mix dry ingredients in order given. Cut in shortening. Stir in buttermilk. Blend thoroughly. Knead lightly. Roll out; cut biscuits and place on greased cookie sheet. Bake.
Break mincemeat into small pieces and put in 2-quart saucepan. Add water and place over heat and stir until lumps are broken. Boil 1 minute more, stirring constantly. Remove from heat and cool. Add nuts, fruits, milk and egg. Blend well. Stir in flour and baking soda blended. Pour mixture into loaf pan well-greased. Bake in moderate oven at 350° for 1 hour and 30 minutes or until golden brown.
Combine process cheese spread and sour cream. Add onion and chili powder; mix well. Chill. Combine greens, chips, corn, tomato, avocado and bacon; toss lightly. Serve with dressing. Makes 8 servings.
After boiling potatoes, cut into cubes. Do not peel. Place cubed potatoes in a large greased casserole dish. Sprinkle cubed cheese over potatoes. Follow with onion, pimentos, parsley flakes, paprika and garlic salt. Place croutons on top of casserole. Melt margarine and pour over top. Bake 30 to 45 minutes in a 350° oven. Makes 10 to 12 large servings.
Soften butter. Cream butter and sugar until mixture is light and fluffy. Add eggs one at a time and beat well. Add the flour (baking powder and salt) and milk alternately. Bake in 3 greased pans at 350° for 20 to 30 minutes.
Preheat oven to 425°. Bake pastry shell 8 minutes; remove from oven. Reduce oven temperature to 350°.
Mix spinach with cream cheese. Put into casserole. Top with bread mixed with butter and sage. Heat, uncovered, in a medium oven until brown.
Preheat oven to 350°. In large bowl, beat eggs slightly; beat in both cheeses, flour, salt and pepper. Drain broccoli well, patting dry with paper towels. Stir into egg mixture. Pour into greased 9 x 9-inch baking dish, spreading evenly with spoon. Bake for 30 to 35 minutes until mixture is firm and pulls away from sides of pan. Loosen edges with spatula, slice and serve.
Scoop out tomatoes with spoon. Simmer tomato pulp with chopped parsley until thick paste. Scramble eggs and cheese together in skillet. Mix with tomato mixture. Salt and pepper to taste. Restuff tomatoes and serve for breakfast.
Mix sausage, cheese and Bisquick. Roll mixture into 1/4 inch balls. Bake at 350 degrees for 20 minutes.
Combine the first 4 ingredients and sprinkle with salt over the tops of vegetables and set in the refrigerator for 12 hours. Squeeze vegetables with hands to drain. Then add to the following mixtures.
Brown beef in skillet and drain well. Add remaining ingredients EXCEPT beans. Bring to a boil over medium heat. Cover. Reduce heat and simmer 15 to 20 minutes until rice is done. Stir in drained green beans and serve. Serves 6. Delicious one pan meal!
Beat eggs well and gradually add sugar. Beat until fluffy. Stir in remaining ingredients. Place in a 2-quart casserole. Bake at 350° for 30 minutes. While hot, stir well with a wooden spoon. Cool and form into small balls; roll in granulated sugar.
Salt and pepper steak. Coat with flour on both sides. Brown steak on both sides. Place in casserole dish. Mix soup with milk and pour over steak. Sprinkle sliced mushrooms over steak. Cover casserole dish. Bake at 300° for two hours.
In small bowl, combine buttermilk and Parmesan cheese; set aside. Sprinkle chicken breasts with flour, salt, pepper, garlic powder and onion powder. Dip floured breasts into buttermilk cheese mixture, coating both sides and using entire mix. Repeat with bread crumbs. In 9-inch skillet, heat oil; add chicken breasts and cook, turning once, until brown on both sides. Makes 2 servings.
Combine eggs, sugar, oil, buttermilk or yogurt and vanilla in a large bowl. Beat well. Gradually mix in flour, soda, salt, cinnamon, nutmeg, ginger and cloves. Stir in carrots and nuts or granola. Pour into a greased and floured 13 x 9-inch cake pan. Bake at 350° for 60 to 70 minutes, until cake tests done. Serve plain or frost with cream cheese frosting.
Peel cucumbers and score with fork tines. Slice evenly in a large bowl and sprinkle generously with salt. Let stand until cucumbers appear soft. After a few hours, drain salt off. Taste, if too salty, rinse in clear water. Squeeze all liquid from cucumbers. Add onions. Mix remaining ingredients and pour over cucumbers. Coat. Chill several hours or overnight.
Preheat oven to 350°. Lightly grease bottom and sides of 8-10 inch round pan. Set aside. In skillet, cook and stir ground meat over medium heat 8-10 minutes or until it is no longer pink, breaking it into small pieces. Add taco mix and amount of water as directed on pkg. Continue cooking according to pkg. directions. Remove skillet from heat. Stir in one cup of salsa. Arrange 4 tortillas in bottom and up the side of the prepared round pan. (Tortillas will overlap on the bottom but not all of the area on the sides of the pan will be covered.) Spoon meat mixture evenly over tortillas. Sprinkle with one cup of the cheese. Slice and sprinkle half of the green onion over cheese. Top with remaining 4 tortillas, overlapping them to create a scalloped edge effect. Press tortillas down over filling. Spread salsa over tortillas. Sprinkle with remaining cheese and onion. Bake 30 minutes. Remove and let stand 5 minutes. Cut into wedges. Chop lettuce into thin strands. Serve taco wedges over lettuce and top with sour cream. Makes 8 to 10 servings.
Cut bread into 24 (1 1/2-inch) rounds and toast on one side only. Set aside.
Mix all the ingredients together. Roll into balls. Cook until done and brown. Serve with spaghetti and sauce.
Heat oven to 350°. Lightly grease cookie sheet (15 1/2 x 10 1/2 x 1-inch). Mix all ingredients thoroughly. Shape into 1-inch balls. Place about 2 inches apart in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm. Makes about 7 dozen appetizers.
Combine chicken, celery, eggs, pickles and salt. Do not add mayonnaise until ready to serve. Then mix with enough mayonnaise to lightly blend everything.
Mix Jell-O, apricot nectar and Wesson oil. Add cake mix in two portions, beating after each addition. Add eggs, one at a time, blending after each. Then add vanilla and salt. Pour into greased and floured cake pan. Bake about one hour at 350°. Cake is done when toothpick is inserted and comes out clean. While cake is hot, make a mixture of powdered sugar and lemon juice and pour over cake.
Cream the sugar and margarine together. Add eggs and mix; (baking powder and salt if using plain flour). Add flour gradually. Mix together well. Add flavoring. Drop by teaspoons on greased sheet. Bake at 375°.
Heat oven to 325°. Cut crusts from bread and cut slices into cubes. Beat eggs, milk and seasoning. Stir in bread cubes, cheese and shrimp. Pour into oblong baking dish. Bake, uncovered, 1 hour or until center is set. Serve immediately. Serves 8.
Measure cold milk into saucepan. Stir in flour, salt and pepper. Add butter. Heat to boiling over medium heat, stirring constantly. Boil 1 minute. Makes 1 cup medium cream sauce.
Toss meat with flour; brown on all sides in oil in a 5-quart Dutch oven. Add onions; saute until tender. Stir in broth, seasoned salt, garlic powder, chili powder, oregano and rosemary. Cover and simmer for 1 1/2 hours. Add tomatoes, tomato paste and carrots. Cover and simmer for 1 hour or until meat and carrots are tender. Stir in macaroni; heat through. Sprinkle with cheese. Yields 8 to 10 servings.
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture. Add 3 cups flour; beat until smooth. Add enough flour to make soft dough. Turn onto floured board; knead for about 2 minutes or until dough is manageable and can be formed into a ball. Place in greased bowl; grease top. Cover; let rise, until doubled, about 1 hour. Punch down; divide in half. Shape into loaves. Roll each loaf in corn meal. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch pans. Cover; let rise until doubled, about 1 hour. Bake at 400° for 25 minutes or until done. Remove from pans and cool on wire racks.
Preheat oven to 350°. Grease and flour three 9-inch round cake pans. Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together the flour and baking powder and add alternately with milk, beginning and ending with flour. Stir in flavorings. Divide evenly between pans. Bake for 25 minutes. Turn out on racks to cool before icing.
Beat softened cream cheese until smooth. Stir in remaining ingredients. Mix well. Cover and chill. Makes 2 1/2 cups.
Combine first 3 ingredients; fold in Cool Whip and then gently fold in lemon juice. Makes two 9-inch pies.
Mix ingredients together well; roll into balls, or drop from a spoon into the hot shortening. Brown them; drain on a paper towel. These are especially good if fried in the deep lard left over from a frying fish!
Heat oven to 350°. Mix crushed pretzels, 1/3 cup sugar and butter or margarine; press firmly in 13 x9-inch baking pan. Bake 10 minutes. Cool.
Mix tuna, dressing, mustard, vegetables, pimiento, seasonings and 1/2 cup bread crumbs. Shape into 15 (2-inch) balls. Roll in remaining bread crumbs, coating well. Flatten balls into small patties. Refrigerate 30 minutes. Heat 1/2 cup oil in skillet over medium-high heat. Add tuna patties. Cook 5 minutes on each side, until golden. Add oil to pan as needed. Serves 8.
Cook celery, onion and carrots in the oil until vegetables are soft. Add tomatoes, beans, liquid, bay leaves, salt and optional garlic. Bring the mixture to a boil and let boil rapidly for 2 minutes. Let mixture stand for at least 1 hour (all day if necessary).
Combine dry ingredients and mix. Place all ingredients, except oil, in a blender. With machine running, slowly add oil in a thin stream. Store in the refrigerator until needed. Lasts up to two weeks if covered tightly. Makes 15 servings.
Mix first four ingredients together and set aside. Bring next four ingredients to boil. Add to flour mixture; then dissolve baking soda in buttermilk and add to mixture. Add eggs and vanilla. Bake in greased and floured 9 x 13-inch pan for 20 to 25 minutes at 400°.
Role tenderloin in flour seasoned with salt & pepper. Brown in 4 tbsp. butter. Place in casserole dish. Sprinkle 3 tbsp. of flour in drippings where meat was browned. Brown flour as you would normally make gravy. Add chicken broth and mushrooms to the gravy mixture. Pour over roast. Bake 1 hour on 350 degrees. Serve with rice.
Combine biscuit mix, baking powder and sugar in a bowl. Make a well in the center of mixture. Combine egg, oil and banana and add to dry mixture. Mix well.
Heat milk until film forms on top. Add flaked coconut and sugar. Cover and refrigerate overnight. Strain milk and reheat slowly. Combine warmed milk with fresh brewed coffee. Pour in brandy snifters or large mugs and garnish with toasted coconut. Serves 4 to 6.
For cookie crust: Press cookie dough evenly onto a lightly greased 12-inch pizza pan. Prick with a fork, bake in a 375° oven for 10 to 12 minutes or until golden brown. Cool.
Mix all ingredients and drop into a small amount of Crisco oil or butter. Brown on both sides. Drain.
Mix all ingredients and bake in covered casserole at 275° for 4 hours or cook in crock-pot on low for 4 to 5 hours.
Mix flour and sugar. Bring to boil the next 4 ingredients; pour over flour and sugar mixture. Add remaining ingredients; mix well. Bake at 400° for 15 to 20 minutes in a very shallow sheet cake pan.
Mix all ingredients together. Roll in balls (size of a walnut). Roll in extra bread crumbs. Place on cookie sheet. Bake for 1 hour at 325°.
Fry bacon until crisp; drain well, reserving 2 tablespoons bacon fat. Add water, vinegar, sugar, salt, pepper and mustard to bacon fat and heat, stirring, until sugar is dissolved and mixture boils. Add potatoes and onion and toss gently until most of dressing is absorbed. Fold in sour cream, parsley and crumbled bacon. Serve warm.
Arrange 6 slices of bread in bottom of 9 x 13-inch pan. Place cheese, broccoli and ham in layers and top with remaining bread slices. Combine milk, eggs, onion, salt and mustard; blend well. Pour over layers. Cover and refrigerate overnight. Allow to return to room temperature before baking.
Mix all together. Put in a loaf pan. Bake 40 to 45 minutes at 350° to 375° or until done. Coat top with butter. Makes 1 loaf.
Warm the applesauce, and cream the sugar and shortening, combine. Sift the dry ingredients. Combine the wet and dry ingredients, alternating and then add the nuts and raisins. Add 1/2 cup chopped candied fruit. Use a 9x5x3-inch greased bundt or angel cake pan. Bake at 325° for 1 hour, or more if needed.
Cream shortening and sugar. Beat in molasses; add eggs, then soda and vinegar. Stir dry ingredients and add to mixture alternately with milk. Drop on greased cookie sheet. Bake at 350° for 12 minutes.
Mix together with enough mayonnaise to make a spread. Spread on rye bread or sourdough bread and broil until bubbly. You can adjust the curry to your taste.
Mix. Put in casserole dish. Bake at 375° for 25 to 30 minutes. Cut in squares.
Preheat oven to 350°. Combine all ingredients in large electric mixer bowl. Beat until well blended. Spoon into ungreased miniature muffin pan. Bake at 350° for 20 minutes or until golden brown.
Combine scallops and mushrooms in a shallow casserole. Combine wine, soup, half and half and curry powder. Pour over scallops and bake at 350° for 40 minutes. Serve over rice. Serves 6 to 8.
Cook each vegetable separately until tender, but not mushy. Drain; rinse with cold water to stop its cooking and preserve color. Drain; layer into a large dishpan. Combine sugar, vinegar, water and spices into stock pot. Bring to a boil. After sugar dissolves, spoon in vegetables and boil for 5 minutes. Stir gently so you don't break up the vegetables, but mix them well. Spoon into hot sterilized jars and seal.
Prepare linguini according to directions on package. Mix mayonnaise and mustard together, folding into warm linguini. Add remaining ingredients.
Have ingredients at room temperature. Cream sugar, shortening and butter. Add 1 egg at a time. Add vanilla flavoring then milk and flour. Bake at 300° for 1 1/2 hours.
Dust tomato slices with flour seasoned with salt, pepper and sugar. Brown lightly in butter and transfer to a baking dish. Stir cream, sugar and soda into pan drippings, blending well. Pour over tomatoes and bake at 325° for 15 to 20 minutes.
Mix all ingredients in a large airtight container. Cover and store in a dry place. Use 3 heaping teaspoonfuls mix per cup of hot water.
Layer as written. Cover tightly and put in refrigerator overnight using a 9 x 13-inch casserole dish.
In large bowl stir in instant pudding with pineapple juice until smooth. Add drained peaches and pears; mix. Refrigerate for a couple of hours, then about 2 hours before ready to serve, add to mixture the kiwi, bananas and fresh seedless grapes. Slice the 1/2 orange real thin with some of the peel (take part of it off). Add marshmallows and mix all together. Place back in refrigerator until ready to serve.
Spread Cool Whip on bottom of dish. Dip cookies in milk and place a layer on top of this. Then make another layer of Cool Whip and then layer cookies. Top with Cool Whip. Cover and place in refrigerator overnight.
Combine sugars, salt and milk. Cook on medium heat, stirring constantly until sugar is dissolved. Cook to soft ball stage (238°), stirring occasionally. Remove from heat. Add margarine and let stand until lukewarm. Add vanilla and beat until creamy. Add pecans and drop by teaspoons on waxed paper.
Combine all ingredients. Mix thoroughly. Put in ice cream freezer. Freeze as directions list. Makes 4 quarts.
Mix Cool Whip, cream cheese, crushed pineapple, drained. Add maraschino cherries, drained and chopped, pecans, chopped. Mix well. Place in freezer until shortly before serving. (Serves 6 to 8.)
Mix the box cake mix as directed and bake as directed in a 13 x 9-inch pan. Punch holes in top of cake and pour the Eagle Brand milk over top while still warm. Pour caramel ice cream topping over cake when completely cooled. Refrigerate (the longer, the better). Top with Cool Whip before serving.
Line bottom of 9 x 13-inch Pyrex baking dish with the coconut and pecans. Prepare cake mix by directions on box; pour over coconut and pecans. Warm the cream cheese and margarine and blend together. Spoon over top of cake. Bake at 350° for 35 to 40 minutes.
Crust: Combine graham cracker crumbs and 2 tablespoons sugar. Add melted butter. Mix well. Pat into spring form pan.
Cook noodles. In a saucepan melt butter; add flour. Stir until slightly thickened and white. Add milk until thick. Add cream cheese, 1/2 of garlic and crab to sauce. Simmer 25 minutes. While sauce simmers, place remaining margarine in a pan. Melt and add remaining garlic; cook until brown. In a shallow baking dish, pour butter. Pour butter-garlic mixture over sliced French bread. Bake until brown. Layer fettucine sauce over noodles. Serve with French bread.
Cook onion in margarine in a pot over medium heat for 5 minutes. Stir often. Add remaining ingredients. Cook over low heat 10 minutes; stir often. Pour rice into a casserole. Cover and bake in a preheated 350° oven for 1 hour. Stir every 20 minutes. Serves 6.
Heat 2 tablespoons oil over medium heat in large saucepan. Add curry powder and garlic; cook and stir 1 to 2 minutes until garlic is golden. Add pork; stir to coat completely with curry and garlic. Cook and stir 5 to 7 minutes or until pork cubes are barely pink in center. Add bell pepper and vinegar; cook and stir 3 minutes or until bell pepper is soft. Sprinkle with salt.
Beat cream cheese, sugar, eggs and vanilla until creamy. Add sour cream. Pour into graham cracker crust. Set pan on cookie sheet and bake 25 to 30 minutes at 350°. Chill before serving.
Peel and seed tomatoes. Dice. Cook tomatoes, oregano and basil in water until tender, about 20 minutes. Keep cooking until most of the water is gone. Cook beans as directed. Strain water from beans and add tomatoes. Toss. Serves 6.
Pound steak before cutting in strips. Sprinkle with paprika. Let set while preparing vegetables. Put oleo in a large skillet and melt. Add meat and brown; then, add garlic and broth. Cook 30 minutes and add vegetables. Cook for 5 minutes. Blend the cornstarch, water and soy sauce. Add to meat mixture. Cook about 2 minutes. Add tomatoes. Stir gently. Serve over platter of 3 cups cooked rice.
Combine oats, cocoa, nuts and coconut. Place sugar, milk and butter in saucepan and bring to a boil. Stir in dry ingredients. Spoon onto waxed paper. Let stand 20 minutes.
Mix cream cheese, confectioners sugar and vanilla until fluffy with an electric mixer. Add the Cool Whip, then the milk and mix well. Take your sponge cake and cut in half, cutting from side to side. Put bottom half of sponge cake on a platter and add half the mixture onto the top of angel cake. Then put the top half of the angel cake on top of the mixture. With the other 1/2 of the mixture cover the top part of the angel food cake. Then pour the can of cherries over top the whole cake. If you don't like cherries, use some other fruit topping you desire.
Preheat oven to 350°. Spread bean dip over bottom of baking dish (5 x 7). In mixing bowl, combine cream cheese, sour cream, taco seasoning mix and garlic; mix well. Spread cream cheese mixture evenly over bean dip. Top with Cheddar cheese. Bake 15 to 20 minutes or until cheese is melted. Sprinkle tomatoes, onions, olives, cilantro over dip. Serve with tortilla chips.
Brown pork well in a little hot oil. Season well with salt and pepper. Add broth; simmer covered on low 20 minutes. Add peppers, onion and pineapple. Cook another 10 minutes. Blend cornstarch with sugar, vinegar, soy sauce and syrup. Add to mixture. Stir constantly until thickened, then 5 minutes more. Serve over hot rice.
Prick pie shell with fork. Bake pie shell in conventional oven until golden brown. In 1-quart microwave-safe dish, cook spinach, covered with plastic wrap. Cook on High for 6 minutes, stirring 1 time. Drain thoroughly. Layer half spinach mixture and cheese in bottom of pie shell. Repeat layers. Beat together eggs, milk, salt, nutmeg and cayenne pepper. Pour over spinach mixture. Sprinkle with Parmesan cheese. Bake at 350° for 15 to 20 minutes. Let stand 10 minutes before serving.
Combine all ingredients and turn into an unbaked pie shell. Bake in preheated oven at 450° for 10 minutes. Lower temperature to 350° and bake for 30 to 40 minutes longer.
Boil chicken in large pot for 30 minutes. Take out of pot. Remove bones and return to pot. Add rice, salt and pepper. Cook until rice is done.
Cook macaroni until done; rinse with cold water. Cut broccoli into flowerets, green pepper into strips and carrot into thin cuts. Mix all together and pour Italian dressing over; let set for several hours before serving.
Mix all ingredients with 2 tablespoons ice water; let chill. Roll and cut in strips. Cook in medium oven.
Sift first 4 dry ingredients. Add eggs and pineapple. Pour mixture of brown sugar and nuts on top. Bake for 40 minutes at 325°. Punch holes in cake when done.
Preheat oven to 350°; grease a 9 x 13-inch pan with deep sides. Mix pumpkin, milk, sugar, eggs and spices very well and pour into pan. Sprinkle the dry cake mix over the pumpkin mix. Sprinkle nuts over the cake mix. Pour or drizzle the butter over the top. Bake for 1 hour.