HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon until crisp. Drain on paper towel and crumble. Peel and slice potatoes onto a large piece of double heavy-duty aluminum foil. Add onions separated into rings. Add bacon bits, cheese, salt, pepper and chervil and toss all together lightly. Dot with butter and drizzle bacon fat overall. Wrap foil loosely around the potatoes making double folds to seal well. Cook about 4 inches from hot coals for 1 hour or until tender, turning the package often. Note: Bake in oven at 400° for about the same time; if desired. Serves 4.
Melt butter in small saucepan with wine, vinegar, tarragon and onion. Place yolks, lemon juice and cayenne in blender. With machine running, add hot butter mixture slowly. Will thicken. Yields 1 cup.
Clean elephant thoroughly. Sprinkle with onions, garlic, celery, carrots, salt and pepper. Bake at 350° for 2 weeks in a deep pit. This will serve up to 500 people. If more are expected, you may add the rabbits, but use caution as most people do not like hare in their stew.
In saucepan, combine 1/2 cup sugar, gelatin and salt. Beat egg yolks,	lime peel, lime juice and water until well blended. Stir into gelatin. cook and stir until mixture thickens slightly. Remove from heat, stir in food coloring to tint green. Chill until partially set, stirring mix occasionally. Beat egg whites to	soft peaks. Gradually add 1/2 cup sugar, beating until stiff peaks form. Fold lime mixture into whites, whip cream to soft peaks, fold and chill until mix mounds. Fill into crumb crust. Garnish with chocolate shavings.
Cook sausage and drain. Add water chestnuts, onions and egg. Put small amount on each wrapper and wrap tightly. Fry in hot oil.
Preheat oven to 375°. Pound chicken with mallet on both sides. Salt and pepper to taste, then sprinkle with sage. According to the size of the chicken, wrap 1 or 2 slices of bacon tightly around each breast. Sprinkle with sage and place in baking dish. Repeat for each breast. Bake at 375° for 45 minutes or until chicken is brown and bacon crisp.
Cream the butter to consistency of mayo. Add sugar slowly, while continuing to cream. Beat until light and fluffy. Beat in egg yolks, one at a time. Sift flour, salt and baking powder. Combine with milk and flavoring. Add flour mixture and milk alternately to butter mixture, stirring gently but thoroughly. Beat egg whites until stiff but not dry. Fold in thoroughly. Spoon into well-greased tube pan. Bake at 350° for 1 hour and 10 minutes or until done. Cool in pan 10 minutes. Loosen cake gently around rim and tube. Invert on cake rack. Cool and dust with confectioners sugar. Garnish with maraschino cherries, if desired.
Mix well, then drop by spoonfuls on cookie sheet. Bake for 12 minutes at 350°.
Melt oleo and chocolate in top of saucepan, stir in other ingredients. Spread into greased 8 x 8-inch pan. Bake at 300° until done.
Mix all ingredients, except sauce, in a bowl, until well combined. Form into golf ball size balls and microwave 3 to 5 minutes or until done all through. Pour sauce in crock-pot and put on low. Add meatballs to sauce and simmer all day, at least 5 or 6 hours.
Bring water and sugar to boil; cool. Boil 2 cups water, add tea bags for 15 minutes. Combine tea and sugar water. Add orange juice, lemonade and brandy. Freeze. Fill 1/4 of glass with slush and add 7-Up.
Cut steaks to serving size. Spray with low-fat Pam on each side. Sprinkle each side with seafood seasoning. Place on broiler tray. Cook maximum of 5 minutes on each side on broiler setting. Serve with steamed rice and salad. Top with favorite salsa or picante sauce.
Mix well and cover with waxed paper. Let stand 8 to 10 hours. Punch down and divide into 3 equal parts. Place in pans sprayed with Pam. Brush tops with melted butter and cover with waxed paper. Let rise 8 to 10 hours. Bake at 350° for 25 to 30 minutes.
Saute onions in butter. Add cooked broccoli, rice, soup, milk and Cheez Whiz. Bake in greased casserole 30 to 35 minutes at 350°.
Combine basil, garlic and walnuts in the bowl of a food processor or half the recipe and use a blender and chop. For basil, I use my Sunbeam Oscar, then add to blender with other ingredients. Leave the motor running and add the olive oil in a slow, steady stream. Shut the motor off to add the cheese and a big pinch of salt. Process briefly to combine, then ready to use. Makes 2 cups; enough to sauce 2 pounds of pasta.
Mix macaroni with remaining ingredients and put in a crock-pot that has been greased with butter. Sprinkle some on top. Cook on low 3 1/2 to 4 hours.
Place eggs, hamburger, onion, celery, dill pickle, parsley, salt, pepper, Worcestershire sauce and 1 can tomato sauce in bowl; mix well. Shape into loaf and place in shallow baking pan. Mix remaining 1 can of tomato sauce, mustard, vinegar and honey in bowl. Pour over loaf. Bake in preheated 350° oven for 1 hour or until done.
Blend sugar, cocoa and 1 1/2 cups milk. Cook about 15 minutes or until rolling boil has stopped and steady even boil develops. Add butter. Blend flour with 1 cup milk and add to chocolate mixture. Cook over low heat, stirring constantly, until thick. Add 3 tablespoons of hot pudding to egg yolks. Mix thoroughly, then add egg yolks to pudding. Beat until eggs are thoroughly mixed. Blend in vanilla. Pour into 2 baked (8-inch) pie crusts and top with meringue.
Heat all ingredients except beets, until boiling. Add beets and let stand until using, in vinegar in refrigerator.
In a double boiler over simmering water, melt chocolate chips and shortening, stirring until smooth. Remove from heat. Stir in raisins and almonds. Drop by tablespoonfuls onto waxed paper. Chill until ready to serve. Yields 2 dozen "Cow Pies".
Cream together butter or margarine and sugar. Add flour and eggs. Beat well and add buttermilk, vanilla and nutmeg.
Mix hash brown potatoes, margarine, salt, pepper, onions and chicken soup; add sour cream and cheese. Pour mixture into 13 x 9 x 2-inch baking dish. Top with crushed corn flakes mixed with melted margarine or bread crumbs and crushed potato chips and stuffing mix mixed with melted margarine. Bake at 350° for 1 1/2 hours.
Mix first 5 ingredients and pour into buttered casserole. Top with crushed crackers and butter mixture. Bake at 350° for 30 minutes.
Blend eggs, sugar, salt and vanilla. Add chocolate and shortening. Gradually add flour. Mix until well blended. Pour into a greased pan. Sprinkle with nuts. Bake at 350° for 25 to 30 minutes.
Combine and work to make a smooth dough. Add more or less flour as needed. Set aside and cover with damp cloth. Pare and cut up potatoes. Boil. When done, mash them with a little of the water they cooked in and add chopped, sauteed onions which were browned in a little oil. Roll out dough, cut into squares and fill with mashed potato mixture. Moisten edges of dough with water, fold over and pinch firmly together to seal tightly. Drop pirohi a few at a time into boiling, salted water. Cook about 5 minutes or until they float to the top. Lift out of the pan with slotted spoon and drain well in colander. Saute some onions in oil and pour over pirohi before serving.
Cook spinach as directed on package. Blend soup, seasoned salt, onion and milk. Combine with spinach and mix well. Place in buttered casserole and top with cheese. Bake at 350° for 20 to 25 minutes.
Arrange the Chicken Breasts in an oblong baking dish, place Swiss Cheese on top, pour Chicken soup that has been diluted with cooking sherry over the swiss cheese, sprinkle the crumble stuffing on top and drizzle with melted butter. Bake at 325 degrees for 1- 1/2 hours.
Mix all ingredients in blender. Pour into small greased muffin tins. Bake at 350° for 30 minutes. Yield: 40 small quiche.
Cut crusts from bread and discard. Toast bread lightly on both sides; spread with butter and sprinkle with sugar and cinnamon. Form bread into 3 sandwiches (buttered and sugared sides together). Cut each sandwich into finger shaped pieces, approx. in quarters. Arrange pieces in well buttered 8-inch square baking dish. Sprinkle with brown sugar and raisins. In small bowl, combine eggs, sugar, milk and vanilla beat until well mixed and pour over bread pieces. Place baking dish in pan containing one inch of hot water. Bake at 375° about 40 to 45 minutes, until custard is set. Serve warm with sweet whipped cream or vanilla ice cream if desired. Makes about six servings.
Coat large skillet with cooking spray. Saute chicken until lightly browned. Add zucchini. Cook until tender-crisp. Stir in remaining ingredients. Cover. Reduce heat and simmer 15 minutes or until heated through. Yields 6 to 8 servings.
Mix dry cake mix, butter and 1 egg. Mix by hand. Do not use cake mix directions. Spread in bottom of a 9 x 13-inch pan. Mix the rest of the ingredients and put all of it over your first mixture.
Saute onion and garlic in margarine or oil. Add remaining ingredients and simmer 30 minutes or 45 minutes. Pour over enchiladas. Just before baking, top with cheese. I use this sauce for chicken or beef enchiladas and for Spanish rice. Rice recipe is as follows:
Take old bread (not molded) and dry it in a 200° oven for about 10 to 15 minutes. Crumble bread into crumbs. To dry celery leaves, place leaves from stalks of celery into a pie pan and dry in a 200° oven for about 15 minutes until crumbly.
Cook beef and onion in skillet on medium heat, stirring often until beef is browned. Add tomato sauce, seasonings and wieners. Bring to a boil. Turn down heat. Simmer 10 minutes.
Mix all ingredients. Roll dough into finger shapes. Bake at 300° for 30 minutes or until brown. Roll in confectioners sugar while hot.
Heat oven to 350°. Grease a square baking dish (8 x 8 x 2-inches). Cook sausage until brown and drain. Mix baking mix, milk and eggs in bowl with fork until batter is uniform color. (Batter will be lumpy.) Stir in sausage and remaining ingredients, except tomato. Bake immediately or cover and refrigerate up to 24 hours. Bake, uncovered, for 45 to 50 minutes. Garnish with tomato. Yields 6 servings.
Brown ground beef and onion; drain off fat. Add green chilies. Mix together soup and milk. Alternate layers of chips, meat and soup mixture. Top with grated cheese. Bake at 350° until cheese melts or casserole is hot through.
Mix in rice and oats. Form into patties on lightly oiled cookie sheet. Bake at 350° for 20 minutes on the first side; flip patties, 20 minutes on the second side.
Bring to boil; add the first ingredients and cook 25 minutes and can. Makes 4 pints.
Spoon chili over chips. Sprinkle with cheese. Heat in microwave oven or broil until cheese melts (1 to 2 minutes).
Mix bread crumbs and Parmesan cheese. Peel eggplant, slice and spread both sides with mayonnaise. Dredge in bread crumbs. Place on lightly greased baking sheet. Bake at 400° for 10 to 12 minutes or until brown.
In food processor, blend 2 cheeses. Add horseradish and butter briefly blending. Spoon into bowl and refrigerate about 3 hours until stiff.
Mix flour, salt, baking powder and brown sugar. Cut in shortening. Mix together the vinegar and egg; add water to fill 1 cup. Makes 4 single crusts. Dough may be frozen until ready to use.
In an iron skillet, heat the vegetable oil. Dip the steaks in the flour, salt and pepper and the seasoning salt.. Brown on both sides, then transfer to the crock-pot. Pour both kinds of soup over the meat and 1 can of water. Cook approximately 1 1/2 hours. I usually have to make more gravy from the drippings in the skillet to pour over at the end of cooking time. "The poor dogs get no scraps when I cook this meal."
Combine the first 3 ingredients; stir into sliced apples. Pour into a 9 x 9-inch cake pan. Combine the last 3 ingredients by mixing the flour and sugar. Cut in butter until crumbly. Sprinkle mixture over apples. Bake at 400° for 45 to 50 minutes, or until done.
Cook noodles as directed; drain. Over low heat melt butter and cream in a saucepan. Stir in cheese, parsley, salt and pepper. Reduce heat to low. Put noodles in serving dish. Pour in sauce and stir gently until noodles are coated.
Pour boiling water over the cereals and wheat germ. Next, mix in extra large bowl the oil, sugar and eggs. Sift the flour, soda and salt together. Add alternately buttermilk with second and third mixtures. Store in refrigerator in covered container not more than 6 weeks. Bake in greased muffin pans at 400° for 20 to 25 minutes. Makes 60 muffins.
Combine ingredients in slow cooking pot. Cover and heat on low for 3 to 4 hours. Serve hot.
Combine all ingredients into a blender or food processor and blend to a chunky puree, Do not over puree. Transfer to a bowl or jar. Serve cold with chips or your favorite dish. You can make this salsa hotter by increasing the amount of chiles in the mixture.
Layer ingredients in a buttered casserole dish in the order listed. Bake in 350° oven until bubbly and topping is lightly browned.
Mix everything together at the same time. Do not mix with mixer. Bake in a 9 x 13-inch pan, greased and floured, at 350° for 55 to 60 minutes. (Can use icing or powdered sugar for topping.)
Prepare rice as directed. Drain mushrooms; reserve liquid. Saute onion in butter until transparent. Stir in flour, chicken broth, mushroom liquid and cream, stirring constantly, cooking until thick. Add all ingredients except almonds. Mix well. Place in baking dish. Sprinkle with almonds. Bake in preheated oven at 350° for 25 minutes.
Preheat oven to 350°. Cook rice by package directions. Brown sausage and onion; drain and set aside. Heat soup and milk. Layer 1/2 of the rice in casserole dish. Add layer of sausage and onion, then 1/2 of soup mixture and 1/2 of cheese. Repeat. Cook for 30 to 40 minutes, until cheese melts and slightly brown.
Combine all ingredients; stir well and chill. Serve with boiled shrimp. Yield: About 3 cups.
Wash rhubarb. Cut in 1/2-inch pieces. Set aside. Combine sugar, flour and eggs. Add to rhubarb; mix thoroughly. Pour into prepared 9-inch pastry lined pie pan. Cover with top crust. Brush with mixture of 1 tablespoon milk and 1 teaspoon brown sugar. Bake at 425° for 30 to 40 minutes.
Peel and slice apples. Toss with next 4 ingredients and pour into pie shell. Mix 1/2 cup sugar, 1/2 cup flour and 1 stick margarine until crumbly. Sprinkle over pie. Place in a heavy large brown paper bag and fold down twice. Fasten with three paper clips. Bake in a 400° oven for 1 hour. Do not open and peek until time to take pie from oven, as bag might catch on fire. If left alone the pie does fine and there's nothing to worry about.
Take mushroom and remove stems to have center to fill. Mix together sour cream, cream of mushroom soup, and Pepperidge Farm stuffing mix. Put in center of mushrooms. Place mushrooms in melted margarine. Bake for 30 minutes at 350°. Add parsley on top before cooking.
Combine oatmeal, brown sugar and cinnamon in very, very large stainless steel bowl. Add the bran flakes, honey and vanilla. If using regular oatmeal, sprinkle 1 cup of water all over the mixture. Stir well before baking. Bake at a low heat for 1 hour, stirring thoroughly every 15 minutes. If not using stainless steel bowl, pour into a baking pan before baking!
Heat oil. Brown garlic. Discard garlic. Add chicken. Fry until pink color is gone. Add vegetables; cook until crispy done. Add soy sauce and serve over Ramen noodles. Serves 4.
In skillet, melt margarine. Add oats and cook until golden, stirring constantly. Stir in sugar and cinnamon. Remove from heat. Spoon applesauce into bowls. Sprinkle warm oats on top of applesauce. Top with whipped cream. Serve at once. Quick and easy. One of our family favorites!
Wash potatoes; place in large saucepan. Cover with boiling water; bring back to boiling. Reduce heat; simmer, covered, 30 minutes or until tender. Drain; let cool. Peel and halve lengthwise.
In medium saucepan combine gelatin and water. Heat and stir until gelatin dissolves. Beat in sour cream and mayonnaise. Stir in undrained pineapple. Chill until partially set. Fold in cheese. Pour in ring or container and allow to mold.
Put beans in warm water way up over beans in kettle. Place plate upside down on them to keep beans in water. Let soak overnight.
In a skillet, cook bacon until crisp. Remove to paper towels to drain. Discard drippings. In the same skillet, cook beef and onion until the beef is browned and the onion is tender. Drain fat. Combine ground beef and bacon with all remaining ingredients. Spoon into a 2-quart casserole. Bake uncovered at 300° for 1 hour or until the beans are as thick as desired. Recipe can easily be doubled for a larger group. Yields 8 to 10 servings.
In large skillet or electric fryer, braise chops in 1 tablespoon oil. Place sliced onions and potatoes cut in halves or quarters on top of your chops. Add 1/2 teaspoon salt and pepper. Cover and simmer for 15 to 20 minutes. Stir to make sure it is not sticking to pan. Add peas and tomatoes (don't stir). Cover and let this simmer another 15 to 20 minutes. Serve with rolls or Jiffy cornbread mix. Quick and easy.
"Mix red stuff with water and put in oven. Bake it. Take it out and mix it and put icing on it and eat it."
Cut oleo into flour like pie dough. Press into 7 x 11-inch baking dish and bake at 350° for 15 minutes. Cream together cream cheese and powdered sugar. Add 1 cup of Cool Whip. Spread on crust. Then spread drained pineapple on top of cheese mixture. Beat until thick the instant pudding and milk. Spread over pineapple. Cover with Cool Whip. Sprinkle with nuts and refrigerate.
Cook spaghetti as usual. Mix all ingredients in large casserole, retaining enough cheese to cover top. Bake at 350° for about 45 minutes (until hot and bubbly). Can be made the day before and kept in refrigerator. An easy party dish with a salad and French bread.
Mix brown sugar, margarine, corn syrup. Boil 5 minutes. Add soda and stir. Pour immediately over corn. Put in large roaster in oven set to 200°. Stir every 15 minutes for 1 hour. Remove, cool, and store in covered container.
Heat oven to 350°. Remove fat from pork. Place pork in ungreased square baking dish, 8 x 8 x 2-inches. Mix remaining ingredients and pour over pork. Cover and bake about 45 minutes or until pork is slightly pink when cut near bone. Uncover and bake 5 minutes longer.
Microwave on High for 2 minutes. Beat with hand mixer until creamy. Pour in buttered pan and refrigerate.
Mix shortening, peanut butter, sugars and egg thoroughly. Blend all dry ingredients and stir into shortening mixture. Chill dough. Heat oven to 375°. Roll dough into 1-inch balls. Place 2 inches apart on lightly greased cookie sheet. Flatten crisscross style with a fork dipped in flour. Bake for 10 to 12 minutes. Makes about 4 dozen cookies.
Put half of wafers in bottom of pan. Combine lemon jello, water, sugar and lemon juice. Let stand until thick syrup. Beat. Chill milk and beat. Add to above and beat again. Pour over crumbs. Pour rest of crumbs on top. Put in refrigerator to set.
Cream the shortening and sugar. Add beaten eggs and lemon peel. Sift flour, baking powder and salt together and add alternately with milk. Fold in nuts. Pour into greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 1 hour or until lightly brown (check in 45 minutes). Remove. Dissolve the 1/3 cup sugar in the lemon juice. Pour over the bread. Let stand for 10 minutes. Remove from pan and cool.
In large bowl, mix eggs, sugar, vanilla and entire can of cocktail. Combine together flour, salt and soda; add to previous mixture. Nuts are optional. Bake at 350° for 45 minutes. Ice with cream cheese icing.
Mix cake mix, egg and oleo thoroughly and press into bottom of 9 x 13-inch pan.
Wash collards in cold water until clean. Roll the leaves in a tight roll and cut across the roll in 2-inch widths.
Cream Cheese Mixture: Soften cream cheese and margarine. Beat together in a small bowl. Add sugar, 2 eggs, flour and vanilla; beat until smooth and set aside.
Brown meat and onions. Mix ingredients and pour into a 2-quart pan. Cover with crumbs and margarine. Bake 30 minutes at 350°.
Mix all ingredients except ginger ale. Just before serving, add ginger ale. Great for parties. Kids love this.
Spray 9 x 13-inch cake pan with oil. Sprinkle pecans on bottom of pan. Sprinkle coconut over pecans. Mix cake mix according to package directions and pour over coconut/pecans. Mix cream cheese and melted butter and confectioners sugar and pour over cake. Bake at 350° for 45 to 55 minutes.
Heat oven to 425°. Combine biscuit mix, cornmeal, water and butter in medium bowl. Mix well. Pat dough on bottom and up sides of greased 15 x 10-inch baking pan. Bake 10 minutes. Remove from oven. Brown meat with onion in large skillet and pour off fat. Add tomato sauce, chilies, bouillon, chili powder and cumin. Cook and stir until bouillon dissolves.
Mix all ingredients together. Combine the saved pineapple juice with enough cold water to make 1 1/2 cups of liquid. Add to other mixture; let mold completely.
Combine all ingredients. Pour into greased casserole dish. Set dish in pan of water and bake 1/2 hour, uncovered, at 400°.
Cook pasta until tender; drain and rinse. Mix herbs, garlic, oil and cheese in a blender and liquify to make sauce. Add sauce to cooked pasta and gently heat while stirring. Serve immediately, 25 minutes to make, as a side dish or main dish.
Slice peaches (Remove seed) Add sugar and vinegar. Let set over night. The next morning cook slowly for 2-3 hours. Put in pint jars and put under water bath for 15 minutes.
Combine milk, sugar and flour. Mix eggs, butter and vanilla in blender and let stand for 3 minutes. Pour into buttered pie dish and sprinkle with nutmeg. Bake at 350° for 40 minutes.
Peel and slice turnips and onion. Cook with sugar until tender, drain and mix in remaining ingredients. Place in buttered casserole dish and top with cracker crumbs mixed with melted butter. Bake in moderate oven until knife inserted between edge and center comes out clean or about 50 minutes. Serve immediately.
Cream butter, peanut butter, 1/2 cup sugar and brown sugar together. Add egg and vanilla, beating well. Blend in flour gradually; mix thoroughly. Shape dough into balls, using rounded teaspoon for each ball. Roll balls in sugar; place on ungreased cookie sheets. Bake at 375° for 8 minutes. Remove from oven. Place candy Kiss on top of each cookie, pressing down firmly until cookie cracks. Return to oven. Bake for 2 to 5 minutes longer. Yields 3 dozen cookies.
Place first 4 ingredients in blender and blend at high speed until onion is pureed. Add next 4 ingredients and blend again. Add cream, 1/3 at a time and blend until very smooth. Pour into a 1-quart mold and chill overnight. To unmold, dip bottom and sides of mold into warm water and invert onto a serving plate. Decorate mousse with parsley.
Cream together powdered sugar and butter. Mix in orange peel, juice and extract. Place in pastry tube; pipe into dates. Makes about 32.
Combine first 4 ingredients. Mix together next 3 ingredients. Stir in liquid. Add blueberries. Fill lined muffin tins 3/4 full. Bake at 400° about 20 minutes or until browned lightly.
Crumble crackers. Add melted margarine and nuts. Chill while mixing softened ice cream, instant pudding and milk, blending well. Pour over chilled crust. Top with Cool Whip. Sprinkle chopped nuts or reserve some cracker crumbs from crust mixture to top with. Freeze solid.
Cut sausage into 1/4-inch rounds and place in bottom of large skillet or Dutch oven. Wash and slice mushrooms and place on top of sausage. Add celery, bell pepper and onion and saute lightly. Cut potatoes into large, diced pieces and place on top of other ingredients. Salt and pepper to taste. Cover and simmer until potatoes are done. This will usually cook in its own juice from the sausage; should it need liquid, add 1/2 cup of water. Serves 6.
Saute onion in butter. Blend in rest of ingredients except shrimp. Cook slowly, stirring occasionally, about 30 minutes. Stir in shrimp and heat. Serve on hot cooked rice.
In bowl, combine first 9 ingredients. Beat until fluffy. Add and mix well the remaining ingredients. Drop by teaspoonfuls onto ungreased cookie sheets. Bake 12 to 15 minutes at 350°.