HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut bacon to have 3 half pieces; partially cook. Place toast on rack of broiler pan. Cover with cheese. Heat under broiler until cheese starts to melt. Remove from oven. Cover cheese with tomato. Place bacon on top and broil until bacon is cooked. Serve hot.
Heat spaghetti sauce in frying pan, bring to a boil, then reduce heat to medium-low. Add tomato paste to sauce, stirring till dissolved. Add pack of spaghetti powder to sauce, stirring thoroughly.
In 11 x 8-inch pan sprayed with Pam, layer kraut, dressing, butter, corned beef and Swiss cheese. Bake 15 minutes at 350°, then top with biscuits. Bake another 15 minutes, until browned.
Cream shortening and honey; add eggs and vanilla. Measure flour and soda; mix. Add to creamed mixture. Stir other ingredients. Drop by spoonfuls on greased cookie sheet. Bake in moderate oven until lightly browned.
Combine first 3 ingredients in a double boiler; stir until blended. Set aside and let cool. Whip 1 cup of whipping cream and fold cooled chocolate mixture into it. Pour into crust. Keep refrigerated. Takes a while to set. Top with whipped cream and grated chocolate.
Spread peaches evenly in 8 or 9-inch baking dish; add juice. Sprinkle sugar over peaches; sprinkle (dry) cake mix over peaches and juice. Use stick margarine, sliced in very thin slices, and try to cover all of cake mix. Bake at 350° for about 30 minutes or until golden brown.
Brown ground beef and onions. Drain grease and mix with taco mix. Mix together soup, tomato sauce, chile peppers and taco sauce (optional). Add to ground beef mixture. Crumble Doritos in 9 x 13-inch pan. Pour other ingredients on top and spread cheese over this. Bake 30 minutes at 350° for approximately 35 minutes. Yield: 8 servings.
Place broccoli in greased casserole dish. Pour melted butter over top. Cover with cheese. Crush crackers and mix with butter. Spread over cheese. Bake at 350° for about 30 minutes.
Place jello in mixing bowl; add hot water to dissolve jello. Add melted butter. Let cool somewhat. Add cake mix and eggs; beat about 25 or 30 strokes. Bake at 325°.
Soften and mix cheese and butter together in food processor. Mix flour and cayenne pepper together and mix into cheese mixture a little at a time. Roll out and cut into strips. (A pizza cutter works good.) Roll 1/4-inch thick. Bake at 350° for 10 minutes until a very light brown.
Sift dry ingredients into a bowl. Add egg, water and milk. Mix well. Drop by tablespoonfuls into hot fat. Fry until brown.
Cream shortening, brown sugar, sugar and vanilla together in a large bowl. Mix until light and fluffy. Add eggs and beat well. Combine flour, salt and soda together. Add this flour mixture to creamed mixture and blend well. Add chocolate chips and chopped pecans and stir gently.
Place English muffins butter side down in a 9 X 13 baking dish. Spread sausage over muffins. Whip together eggs and sour cream. Pour mixture over sausage. Sprinkle cheese over egg mixture. Sprinkle chilies over cheese. Cover with foil. Refrigerate at least 8 hours. Bake covered at 350 degrees for 1 hour.
Pierce box of peas in several places and microwave for 5 minutes; set aside. Combine ham, cheese, soup, milk and mustard in a 3-quart glass casserole. Add noodles and peas. Stir to blend. Microwave on High for 6 to 8 minutes. Stir halfway through cooking.
Preheat oven to 425°. Brown ground beef in medium skillet. Drain. Add mushrooms, onions, garlic and thyme. Cook until vegetables are tender. Season with salt and pepper to taste. Set aside.
Melt Spry and cool. Sift flour, baking powder, salt and sugar. Combine dates and nuts with flour and all. Mix well. Beat eggs until light; add melted Spry. Add to date mixture and stir thoroughly. Pour into 9 x 9-inch well-greased pan. Bake at 350° for 30 minutes. When cool, cut and dust with powdered sugar.
Mix flour, salt and pepper, garlic salt, basil and thyme in a bag well; add stew meat and shake until coated well. Place stew meat in hot oil in large skillet or Dutch oven; cook until brown and add onion and beef broth. Cover tightly and simmer slowly until meat is tender, about 1 1/2 to 2 hours. Add mushrooms the last 5 minutes of cooking. Serve over cooked noodles or rice. Serves 4 to 5.
Blend all ingredients; spread onto French bread. Bake at 350° for about 20 minutes.
Shuck clams and reserve juice. Discard shells. (Should have approximately 3/4 cup raw clams and 1 cup liquid.) Chop clams coarsely and set aside. Bring water to a boil and salt to taste. Add pasta. Cook 1 1/2 minutes after water returns to boil. Drain, reserving 1/2 cup water. Heat oil in a heavy skillet and add garlic. Cook briefly without browning. Add pepper flakes, shrimp, salt and pepper. Cook, stirring shrimp and shaking skillet for about 1 minute. Add clams. Cook about 15 seconds. Add basil leaves and parsley. Stir to blend and remove from heat. Pour pasta into a kettle and add reserved clam juice. Heat thoroughly. Add reserved water and butter. Pour shrimp and clam mix into pasta; toss to blend. Serve immediately. Serves 4.
In medium saucepan, hard-boil 6 eggs (10 to 15 minutes). Meanwhile, in large saucepan, on medium heat, melt butter. Using wire whisk, whisk in enough flour to soak up all of butter (will make small balls). Add 2 cups milk, stir constantly. Salt and pepper to taste. Sauce will thicken. Cut eggs in half lengthwise. Use a fork to remove yolk. Place yolk in a strainer/colander (very small grade). Chop egg whites and place in sauce. Toast bread and place on plates. Pour sauce over toast. Using a spoon, push yolks through strainer over top of toast. Serve hot. Makes 4 servings.
In 3-quart (approximately) flowerpot, sprinkle half of the pulverized Oreos evenly across bottom. With electric mixer, combine cream cheese, pudding and half of the milk called for on the pudding box in large mixing bowl. Add vanilla and beat until smooth. Fold in Cool Whip thoroughly. Pour mixture evenly over Oreos, then sprinkle remaining Oreos over top. "Plant" artificial flowers and garnish with gummy worms (optional). Stick tail ends slightly into Oreo crumbs. Serves 6 to 8. Be careful, it's addictive.
Cut pocket in each chicken breast (do not cut through). Place strip of cheese and a sprig of sage in each pocket. Chill.
Mix Jell-O with 2 cups boiling water. Mix well . Add 1 cup juice and water. Add drained pineapple and cranberry sauce, stirring until cranberry sauce melts. Chill until partially set. Add celery and apples. Fold in half of yogurt. Pour half of gelatin mixture into a 6-cup ring. Chill until firm. Spread yogurt evenly over firm gelatin. Gently spoon the remaining gelatin mixture on top of the yogurt. Chill until firm. Makes 12 servings.
Drain pineapple juice set aside. Mix ground beef, onion and pineapple. Make into balls. Fry until done. In a small pan mix pineapple juice, vinegar, brown sugar, corn starch and soy sauce, bring to a boil. Pour over meat balls. Serve.
This may be mixed in a 3-quart covered bowl or in individual bowls. Serves 6 to 8.
Chop the ham and onion into bite size pieces. Let cream cheese soften. Mix all of the onion and about 1/2 of the ham with the cream cheese. Mix the Accent into mixture. Shape mixture into a ball. Sprinkle the rest of the ham over the ball. Serve with crackers.
Beat eggs lightly. Mix all ingredients and blend well. Pour into 9 x 9-inch pan. Set in larger pan of water. Bake at 400° for 45 minutes or until set.
Mix all ingredients thoroughly and gently form into balls. Bake on cookie sheet at 375° for 20 minutes or until golden brown.
Combine the first 5 ingredients. Add milk and oil; mix well. Roll 1 tablespoon of dough very thin on well floured pastry cloth to dinner plate size. Place on ungreased cookie sheet. Bake 3 minutes; turn over and bake 2 to 4 minutes more, until crisp golden brown. Bake at 375°. Cool on cooling rack. Makes 3 to 4 dozen.
Stir together flour, cocoa, baking powder, salt and cinnamon; set aside. In large bowl cream shortening and sugar until light. Add eggs and beat until fluffy. Add potatoes and vanilla; mix until well blended. Stir in flour mixture alternately with milk. Stir in nuts. Pour into 13 x 9 x 2-inch pan. Bake at 350° for 40 to 45 minutes or until done. Serve with ice cream or whipped topping.
Cream the butter. Add sugar, then add eggs and melted chocolate and flavorings. Blend in flour, powder, soda and salt. Chill in refrigerator. Roll balls of dough in sugar before baking. Bake at 350° for about 12 minutes.
In large skillet, cook ham, garlic and onion in butter until onion is transparent. Add tomatoes, bouillon, rice, sugar and all spices. Cover and cook until rice is tender (15 to 20 minutes). Add shrimp, olives and peppers. Simmer about 5 to 10 minutes to desired thickness. Serves 8 to 10.
Rub bowl with garlic. Place corn meal, flour, baking powder and salt in bowl. Add eggs and enough milk to make a stiff batter. Add onion and mix well. Cover bowl and place in refrigerator until batter becomes spongy. Heat shortening to 375°. Drop batter from a tablespoon and fry 4 to 5 minutes. Drain on absorbent paper. The large amount of baking powder gives a puff ball lightness. Don't use self-rising flour or corn meal. If you do, cut amount of baking powder.
Cook onions in boiling salted water until tender; drain well. Place half of the toast in a baking dish. Layer half of the onions and half of the cheese over toast. Repeat layers. Beat eggs with milk, salt and pepper. Pour over cheese. Dot with butter. Sprinkle with paprika. Bake at 350° for 40 minutes or until set. Yields 8 servings.
Combine dry ingredients. Stir in milk, corn and egg and mix well. Pour into a 8 x 9-inch pan. Bake at 400° for 20 to 25 minutes.
Mix all ingredients. Bake 35 minutes in 350° oven. Check in 35 minutes to see if it needs additional cooking.
Combine and cook until hardened ball forms in water. Gradually mix syrup into prepared egg whites. Add to and mix for awhile until mixture loses some of its gloss, then add pecans and blend with spoon until nearly hardened. Pour into buttered dish. When set, cut into squares.
Mix pudding mix as directed on package. When thick, fold in Cool Whip. Line bottom of an 8-inch dish with graham crackers. Spread filling on top. Alternate crackers and filling, ending with pudding on top. Sprinkle cracker crumbs on top. Heat the frosting until thin enough to drizzle over top of cake. Chill several hours before serving.
Mix all ingredients until smooth. Pour into 2 prepared graham cracker crusts. Chill until firm.
Place chicken pieces in a large shallow pan. Pour all ingredients over chicken. Let stand a couple of hours or overnight in refrigerator, turning chicken over occasionally. Remove chicken from marinade and grill over glowing outdoor grill, cooking meat side first, then skin side. Baste frequently with the marinade sauce.
Mix ingredients in order. Spread in a greased 10 x 15-inch cookie sheet. Line with wax paper and grease again. Top with nuts, then bake in a preheated oven at 350° for 14 minutes. Turn onto flat towel covered with powdered sugar. Roll up lengthwise, towel and wax paper included. Cool.
Bring to a boil crushed pineapple and juice and water. Take from stove and add cream cheese (broken into small pieces) and sugar. Stir until well blended. Add baby food and Jell-O. Mix well and put into refrigerator until partly thickened. Then add Cool Whip. Mix well and refrigerate in a 9 x 13-inch glass dish.
Mix 1 cup of sugar, shortening, flour and milk, beginning and ending with flour. Add vanilla and coconut flavoring. Add shredded coconut. Beat egg whites until soft peaks form. Slowly beat in 1/3 cup of sugar and salt. Fold into cake batter. Pour into 2 greased and floured cake pans. Bake until done when tested, 30 to 35 minutes at 350°. Enjoy.
Fry the rice in oil in a large skillet (cast-iron, if available) until medium brown; frequent stirring will be necessary. Cool somewhat. Add water, chili and salt. Cover and simmer 20 to 25 minutes until rice absorbs water. Serve hot. May be refrigerated and reheated.
Melt oleo and add all ingredients. Stir well. Pour into unbaked pie shell. Bake at 350° for about 40 minutes or until center is set.
Combine sugar, cinnamon, ground cloves, etc. (This spice mixture can be whatever you like.) Toss biscuit pieces in mixture. Layer with chopped nuts in Bundt pan. Pour melted butter and 1 cup sugar over layers. Bake at 350° for 35 minutes.
Melt chocolate with peanut butter in a microwave or in a saucepan over a low heat, stirring frequently. Do not allow mixture to boil. Let cool slightly, then stir in cereal and peanuts. Fold in marshmallows. Drop mixture by teaspoonfuls onto waxed paper. Allow to cool at room temperature for at least 20 to 30 minutes before serving. These will keep for up to 2 weeks in the refrigerator.
Lightly butter baking dish. Place 1/2 apple slices in baking dish. Mix brown sugar, granulated sugar, cinnamon, flour and butter together. Add half of the sugar mixture over apple slices. Pour remaining sliced apples into dish. Pour remaining sugar mixture over apples. Bake.
Mix all ingredients in a saucepan. Bring to a boil. Cook on high for 3 minutes, stirring constantly. Pour over cake while hot.
Add all ingredients to cake mix and blend. Bake in 6 thin layers or 3 layers and split them. Ice with filling. Have layers completely cool.
Blend cheese with butter. Stir in flour, salt and paprika. Mix well. Wrap 1 teaspoon this mixture around each olive, covering completely.
Buy your favorite brand of popcorn, then open it. First remove cellophane wrap. Place popcorn in microwave "this side up." Cook according to directions on box.
Cream the butter with sugar and peanut butter. Add vanilla and egg, beating until fluffy. Stir in baking soda and salt. Blend in flour. Mix until a stiff dough forms. Shape into walnut-sized balls.
Grease 2-quart baking dish. In hot butter in large skillet, saut onions for 5 minutes. Remove from heat. Stir in rice, sour cream, cottage cheese, bay leaf, salt and pepper. Mix thoroughly. Lay half the rice mixture in baking dish, then chili, then grated cheese, etc. Bake, uncovered, at 350° for 25 minutes. Makes 10 to 12 servings. Great with fried fish!
Brown sausage and drain excess fat. Allow to cool. Beat eggs, milk, salt and mustard. Add bread cubes and mix until bread is moistened. Add cheese, sausage and mushrooms; stir. Pour into a greased 2-quart baking dish. At this point casserole can be refrigerated overnight. When ready to bake, cook in a preheated 350° oven for 30 minutes.
Mix all ingredients together and cook in large Pyrex dish. Bake at 350° for 40 minutes.
Mix together all ingredients and chill. Hollow 1 loaf of bread and spoon in dip. Cut other loaf for extra dipping.
Bring to a boil the Karo syrup, vanilla and coconut. Refrigerate at least 2 hours. Make into balls. Melt chocolate chips and paraffin. Dip ball in chocolate. Refrigerate.
Place chicken in a greased casserole. Mix together next 3 ingredients and pour over chicken. Cover with foil or lid. Bake at 350° for 45 minutes to 1 hour or until chicken is done.
Combine sugar, syrup and water in a heavy pan; cook slowly. Stir until sugar dissolves. Cook to 235°. Stir in peanuts and salt. Cook to 300°, stirring constantly. Remove from heat. Add butter and soda. Stir. Pour onto well-greased platters. Shake to spread mixture. Cool and break.
Add boiling water to dry cherry jello. Add crushed pineapple with juice. Add cherry pie filling. Refrigerate.
Brown meat in hot fat. Add flour, tomatoes and seasoning. Brown hominy and onion in fat. Add to meat mixture. Bake in ungreased casserole dish. Sprinkle with cheese. Bake at 350° for 30 minutes. Serves 6 to 8.
Hollow out a loaf of bread; save the inside chunks for dipping. Place mixed ingredients inside the bread. Place on cookie sheet and bake in a 350° oven for 1 hour or until bread is crisp and dip is hot. Serve with bread chunks, bagel chips or other crackers of your choice.
Fry over slow heat until chicken is light brown. Drain well. Cover (almost) in water.	Add chili powder and simmer until tender and liquid is thickened.
Turn oven to 350°. Whip egg whites, cream of tartar, sugar and vanilla until stiff. Add chips and coloring. Drop by teaspoon on greased cookie sheet. Put cookies in oven. Shut off oven and leave in oven at least 6 hours.
Place quartered carrots in shallow 1-quart baking dish. Sprinkle with salt, butter, water and oregano. Cover. Bake 45 to 60 minutes at 350°.
Melt marshmallows in pineapple in top of double boiler. Chill thoroughly; add to whipped cream, mixing well. Add melted margarine to crumbs. Sprinkle 1/2 of this crumb mixture in bottom of shallow pan or dish. Spread cream mixture over this and use rest of crumbs on top. Chill overnight.
Cook cabbage in salted water until tender; drain. In a large skillet, saute onions in 3 tablespoons butter until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from heat. Stir in cabbage, salt and pepper. Transfer to ungreased 2-quart baking dish. In small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350° for 20 minutes, until heated through. Makes 6 to 8 servings.
Melt 1 tablespoon butter in skillet. Add peppers, onion and seasonings. Cook and stir 3 to 5 minutes until onion is tender. Remove from skillet. Set aside.
Sift flour, baking powder, soda, salt and cinnamon together. Combine oil and sugar in a large mixing bowl; beat thoroughly with electric mixer. Add eggs one at a time; beat well after each addition. Sift flour mixture into egg mixture; beat thoroughly. Stir in remaining ingredients. Spread batter evenly into well-greased and floured 9 x 13-inch pan or 2 loaf pans. Bake in preheated oven 1 hour or until cake tests done. Let cool in pan 5 minutes; turn onto cake rack to finish cooling. Dust with sifted confectioners sugar. Yields 12 to 15 servings.
Beat cream cheese, frosting, juice and peel in large mixing bowl at medium speed with electric mixer until well blended. Fold in Cool Whip. Pour over crust.
Clean carrots and cut into circles. Boil in salted water until just barely done. Drain and cool. Chop onion and pepper and put aside. Combine all other ingredients and heat until sugar is dissolved. In bowl, alternate layers of carrots, peppers and onions. Pour hot sauce over all and marinate for 24 hours in the refrigerator. Serve cold. Will keep in the refrigerator for 2 weeks. Makes 15 servings.
Cook tomatoes. Add peppers, onions and rest of ingredients. Cook until done. Pour into hot jars and seal. Makes about 20 to 25 pint jars.
Sift dry ingredients. Combine dates, brown sugar, water and margarine in a large saucepan. Cook over low heat, stirring, until dates soften. Remove from heat. Stir in chocolate morsels. Beat in eggs. Add dry ingredients alternately with orange juice and milk. Blend thoroughly. Add nuts. Bake in a well-greased 15 x 10 x 1-inch jelly roll pan at 350° for 25 to 30 minutes. Cool and frost with Orange Glaze.
Boil sugar and water 20 minutes. Slow boil. Cool 20 minutes. Add instant coffee to boiling water; cool. Stir together vodka and vanilla.
Brown hamburger in skillet. Add chopped onion, salt and pepper to taste. Add chili powder. Crush whole tomatoes and place in crock-pot. Add tomato sauce and chili beans. Add sugar. Add hamburger mixture to crock-pot. After cooking for 1 to 2 hours, begin tasting and season to your liking. Tastes even better if it is cooked one day and refrigerated overnight and then reheat. Yields 4 to 6 servings.
Mix the flour, bran flakes, oatmeal, salt and oil. Beat in the eggs, milk, peanut butter and honey. Add the milk mixture to dry mixture. Knead well. Mixture will be heavy and hard to handle. Roll out to 1/4 to 1/2-inch thickness. Cut into shapes (dog bone cutters are available for purchase). Brush tops with 1 egg beaten with 1 tablespoon milk, if desired. Bake 45 minutes at 300°, then turn oven off and leave cookies in oven overnight. Cool and allow to dry thoroughly before storing.
Roll beef stew meat in flour and brown in oil. Add onion and saute. Add celery and water. Cover; simmer slowly until meat is tender (about 3 hours). Add tomato, cabbage, parsley, carrots and garlic. Cover and cook 15 minutes. Add wheat, salt, pepper, oregano, peas, beans and zucchini. Cover and cook 15 to 20 minutes. Sprinkle each serving with cheese.
Mix all together and roll into little balls (1-inch). Bake at 425° until brown on ungreased cookie sheet.
Peel apples and slice. Fill an 8-inch square or round pan almost to the top. Sprinkle sugar and cinnamon over apples. Using the box directions for biscuits, mix and pour on top. Bake for 350 for 1 hour. Flip over on plate while warm.
Cut garlic loaf lengthwise. Combine cheese, onions, olives, garlic salt, mayonnaise and butter. Top garlic loaves evenly and bake at 350° for 10 to 15 minutes.
Sprinkle Creole seasoning on roast. Cut slits in roast for garlic. Coat roast with flour and brown on both sides in 1/4 cup oil. Take roast out of pot and make roux. Saute onion in roux. Add about 3 quarts of water to roux. Water may vary. Add bouillon cubes and onion soup. Stir and return roast to pot and cover and cook in oven at 450° for 2 to 3 hours, adding water each hour.
Bring water, lard, and salt to a boil in a saucepan. Stir in flour vigorously until it forms a ball, about 1 minute. Allow mixture to cool slightly. Beat the eggs in a bowl and slowly add to the saucepan (on medium heat) stirring until a ball forms and the dough comes off the sides of the pan. Heat a 12 inch skillet that is at least 2 inches deep, with 1/4 inch of oil, to 325 degrees. Using a piping bag, filled with a medium star tip, pipe dough into (5 to 10 inch) strips, onto parchment lined tray. Fry until amber brown. Sprinkle sugar and cinnamon mixture on churros, immediately. Serve warm. Makes approximately 5 to 7 churros.
Peel cucumbers. Grate cucumbers and onion over a colander so juice can drain off. Combine with cream cheese, Miracle Whip and seasonings. Remove crusts from bread and spread with cucumber mixture. Put top on bread. Place sandwiches on baking sheet with wax paper between each layer. Place wax paper on top and cover with a damp cloth. Refrigerate until ready to serve.
Melt butter and saute onion. Add jalapeno cheese roll, Cheez Whiz and cream of mushroom soup. Mix with rice and broccoli in large casserole dish. Bake 30 minutes at 300°.
Mix all ingredients and simmer on the stove for 5 minutes, or until sugar is completely dissolved.
Pour juice into large container. Add ice cream and sherbet about 1 1/2 hours before serving. After ice cream and sherbet are melted, add ginger ale and stir. Serves 100.
Stir in mix lightly with spoon the cake mix, oil, eggs and water. Add can of pie filling. Bake at 350° for 35 minutes in a 13 x 9-inch cake pan.
Combine salad oil, sugar and eggs until well creamed. Sift flour, soda, baking powder and cinnamon together. Add these dry ingredients together with apples and nuts. Pour batter into pan and then spread butterscotch chips over batter. Bake 55 to 60 minutes at 350°.
Mix sugar, cream cheese and butter. Cream until fluffy. Add vanilla and salt. Beat in eggs, one at a time. Mix in flour. Bake in a greased and floured tube pan at 325° for 1 1/2 hours.
Dice celery and onions. Saute. Add other ingredients and cook 2 to 3 hours (slow).
Combine cornstarch and 3/4 cup cold water in saucepan. Add gelatin in 1/4 cup cold water. Add hot water to starch mixture; bring to a boil. Boil until mixture becomes clear, stirring constantly. Remove from heat. Blend in softened gelatin. Add soak flakes and mix until mixture thickens and soap flakes dissolve. Divide into containers and add color as desired. Makes about 3 cups.
Mix granulated sugar, oil, chocolate and vanilla. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
Saute onions in butter or margarine until just opaque. Remove from skillet. Add more butter and lightly brown sauerkraut. Reduce heat, add onions, salt, pepper and brown sugar over top of kraut. Cover and simmer 1/2 hour. Wieners or precooked spareribs can be added, if desired, for a one dish meal.