HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon; drain and reserve 2 tablespoons fat. Saute rice, onion, carrots and celery in bacon fat for 5 minutes. Return bacon to kettle, stir in 4 cups stock. Heat, stirring constantly, to boiling; reduce heat. Simmer, covered, stir constantly until rice is tender, about 40 minutes. Stir in 1 cup of cream. Mix the butter and flour; whisk in soup, cook, stirring constantly until the soup thickens and bubbles, about 1 minute. Stir in part or all of the remaining 1/2 cup stock and 1/2 cup cream, if a thinner soup is desired. Season to taste with salt and pepper. Sprinkle with parsley before serving. Makes approximately 8 cups.
Mix the first five ingredients together and beat well. Spoon into 9 x 13-inch pan. Melt the chocolate chips and Crisco over hot water and spread on top. Cut into pieces before chocolate sets completely.
Cream the shortening and sugar. Sift and add the flour, cocoa, salt and soda. Add milk and vanilla. Drop by teaspoonfuls on greased cookie sheet. Bake at 425° for 7 minutes. When cooled, fill with filling.
Boil potatoes until done. Drain. Mash potatoes with milk and sour cream; add Ranch dressing. Blend well. Add cheese and bacon. Serve.
Mix all, except 1/2 of noodles. Pour into baking dish. Sprinkle remaining noodles over top. Bake at 325° for 30 minutes. Serves 6.
Combine cereal, flour, sugar, salt and baking soda in very large bowl. Set aside. Mix together the buttermilk, eggs and Wesson oil; add to dry ingredients. Place entire mixture in airtight container and refrigerate; use as needed. (This batter will keep 4 to 6 weeks in refrigerator.) Bake at 425° for 15 to 20 minutes in greased muffin tins.
Cook and drain broccoli. Combine soup, onion and eggs; add to broccoli. Pour into casserole dish. Pour margarine over and spread stuffing mix top. Bake for 45 minutes at 350°.
Heat tortillas in oven. I use foil and put melted butter between each one, stacked and seal. Bake at 325° for 15 minutes or so. Saute in the oil the cabbage, carrot, onions and garlic. Add 1/2 cup chicken broth, 2 teaspoon chili powder or more to your own taste, 1 teaspoon salt and a dash of pepper. Add 1 cup cut up chicken pieces and 1 can refried beans. Simmer gently until heated thoroughly. Scoop hot filling into tortilla; add chopped ingredients. Enjoy!
Cut chicken into serving pieces. Sprinkle with salt and pepper. Roll in flour. Heat fat in skillet and brown chicken in it. Place browned chicken, onion, celery and green beans in a casserole. Pour tomatoes over all. Cover and bake at 350° until chicken is tender, about 1 hour. Yields 4 to 6 servings.
In mixing bowl, beat pudding and milk on low speed until combined. Beat for 2 minutes on high. Pour into pie crust. Chill for 20 minutes or until filling is thickened. Cover with whipped topping. Sprinkle peanut butter cups on top. Chill.
Boil chicken until tender and chop coarsely and set aside. Put the next 4 ingredients in a large Dutch oven and simmer until onions are clear and tender. Add chopped chicken and simmer about 30 minutes. Add Worcestershire sauce last. More can be added when reheating if desired. Just like pork barbecue!!
Combine yeast, water and sugar. Set aside. Combine flour, dry milk and salt. By the time you have done this, the yeast mixture should be bubbly. Add oil to yeast mixture, then add liquid to dry ingredients and butter flavor. If you have dough hooks, mix until bread is no longer sticky. If you don't have the hooks, mix until dry ingredients are incorporated. Turn out onto a floured surface and knead until no longer sticky. Put dough in a warm place until doubled in size. Punch down. Make into rolls or bread. This makes rolls, bread, cinnamon rolls, cinnamon bread, etc.
Slice onions and saute in butter. Toast bread and butter, if desired. Cut toast into 1-inch cubes. Layer in 1 1/2-quart casserole pan. Spread onions on top of bread cubes. Sprinkle Parmesan cheese over onions. Beat eggs. Add pepper and milk. Pour this mixture over top of ingredients. Cover and chill 6 hours. Bake, uncovered, at 350° about 30 minutes.
Heat oven to 350°. Spoon apple pie filling evenly into ungreased 13 x 9 x 2-inch baking pan. Grate rind from lemon; sprinkle over filling. Cut lemon in half. Juice lemon halves. Drizzle juice over filling. Sprinkle with half the cinnamon; pour dry cake mix evenly over apples so it reaches all sides of pan. Sprinkle remaining 1/2 teaspoon cinnamon over cake mix. Sprinkle walnuts over top; drizzle melted butter over entire pan. Bake in 350° oven until top is golden and bubbly and walnuts have browned about 55 minutes. Remove to wire rack and let cool for 10 minutes. To serve, spoon crisp into bowls; top with scoop of vanilla ice cream, if desired. Serves 12.
Brown beef in 1 tablespoon shortening. Add water, tomatoes, pepper and salt. Bring to a brisk boil. Add rice and allow to boil a second time. Cover and reduce heat 40 minutes.
Cut steak into thin strips. Brown in vegetable oil. Add onions. Blend soup, sherry, juice from mushrooms and garlic salt. Pour over steak. Add mushrooms. Reduce heat; cover and simmer for 1 hour or until steak is tender (or can cover and bake at 350°). Serve over hot rice.
In a heavy saucepan over low heat, melt butter. Add flour and stir for about 3 minutes. Gradually stir in warm milk. Turn up heat and continue stirring until sauce is just at the boiling point. Turn down and simmer until sauce thickens. Add pepper and hot sauce. Stir in heavy cream and simmer briefly. Stir in 3/4 of the shredded cheese and stir until melted. Combine cheese sauce and cooked macaroni. Pour into a greased 2-quart casserole. Sprinkle remaining cheese on top. Bake in preheated 350° oven for about 30 minutes.
Put tomato juice, yogurt, Worcestershire sauce, lemon juice and Tabasco sauce in your blender. Blend on medium speed for about 2 minutes, until smooth. Pour into 4 tall glasses over ice. Place a celery stick in each glass for garnish. Serve immediately. Yields 4 servings.
Cream butter, shortening, peanut butter, sugars and eggs in a large bowl. Blend in flour, baking soda, baking powder and salt. Stir in peanut butter chips and shape into 1-inch balls. Place on an ungreased cookie sheet. Bake 10 to 12 minutes at 350°.
Mix ingredients until real soupy and cook 1 hour at 350°. Makes a delicious dressing that really does not need giblet gravy.
In a mixing bowl, gently combine potatoes and eggs. Combine dry ingredients and onion. Stir into potato mixture. Drop by tablespoonfuls onto a preheated greased skillet. Brown lightly on both sides. Serve with syrup, if desired. Yield: 12 (2-inch) pancakes.
Brown beef; add taco seasoning and 1/4 to 1/2 cup water. Let simmer 10 minutes. Form pie crust with crescent rolls; put thin layer of corn chips on top of crust. Pour in beef; top with sour cream. Add 6 slices American cheese. Add another layer of corn chips and spot with butter. Bake at 375° for 25 minutes or until brown.
Drain peaches and chop. Combine with the well drained pineapple and remaining ingredients except nuts. Pile lightly into the crumb crust and sprinkle with chopped nuts. Chill.
Mix in small mixing bowl as given in order. This is good served with cauliflower, broccoli, celery and carrot sticks or potato chips.
Combine oleo, sugar and egg in bowl. Beat until light. Gradually blend in combined flour, soda, salt, nutmeg and cinnamon. Stir in vanilla and apples. Turn mixture into an ungreased 8-inch square pan. Bake at 350° for 35 minutes or until done. Serve warm or cold topped with whipped cream.
Mix first 6 ingredients and pat into 9 x 13-inch pan. Mix rhubarb, sugar, eggs, flour and milk. Pour on crust and bake at 350° until rhubarb is tender, about 40 to 45 minutes. Let cool. Put topping on top, if desired.
Mix flour, margarine, brown sugar and vanilla together with a pastry blender until crumbly. Toss in chips and nuts. Mix a bit. (If necessary to moisten, add 1/4 cup water). Press into a jelly roll pan. Bake at 350° for 15 to 20 minutes or until golden brown at the edges.
Mix all ingredients together, adding some of the chicken broth, if needed, to keep it from being too dry. Bake at 350° for 30 or 40 minutes.
Place all ingredients in 3-quart buttered baking dish. Bake at 350° for 1 hour. Do not underbake. Better if made a day before and kept in refrigerator overnight, then baked and served hot.
Preheat oven to 350°. Press cream cheese in bottom of a 9-inch glass pie pan. Spread pizza sauce over cream cheese and layer remaining ingredients in order listed. Bake at 350° for 25 minutes.
Cook raisins until tender (5 minutes). Drain raisins. Pour them into an unbaked pie shell. Beat egg well; add melted butter, sugar, flour, vanilla and cinnamon. Pour over raisins. Bake at 350° for 30 minutes or until lightly brown.
Grease 1-quart baking dish. Mix all together except potato chips. Put a layer of crushed chips on bottom, then layer with mixture and sprinkle chips on top. Bake 25 minutes at 350° or until bubbly hot. Serves 4.
Mix ingredients together until smooth and add enough milk to make 1 gallon. Freeze in ice cream freezer until hard. Let stand approximately 15 minutes and serve. Makes a smooth, creamy ice cream.
Mix all ingredients and put into a buttered casserole dish. Mix 1 cup light brown sugar, 1/3 cup plain flour, 1 cup finely chopped pecans and 1/3 cup melted butter. Sprinkle over top of potatoes. Bake 40 to 50 minutes at 350°.
Melt 1/2 cup butter. Add top layer of graham cracker crumbs. Pat evenly in bottom of 13 x 9 x 2 inch baking pan. Sprinkle remaining ingredients into crumb mixture. Spread evenly with spoon. Pour can of sweetened condensed milk. Mix evenly. Bake 30 minutes at 350°. Cool--cut into bars. Makes 36 bars.
Melt margarine or butter in 9 x 13-inch pan. Make crust out of crushed graham crackers. Put milk over graham cracker crust. Layer with coconut and top with M&M's. Cook approximately 20 minutes or until golden brown.
Mix lemonade, milk, and Cool Whip. Pour into crust. Chill.
Combine all ingredients except potato chips and pour into greased 9 x 13 x 2-inch pan. Cover and refrigerate overnight.
Heat oven to 350°. Spread pie filling evenly in bottom of 9 x 13-inch cake pan. Pour pineapple over top. Sprinkle box of dry cake mix over top. Then pour melted butter over cake mix. Sprinkle with pecan pieces. Bake about 35 minutes.
Beat oleo, then add sugar and vanilla. Add flour gradually. Bake on ungreased pans at 375° for 10 minutes. Makes approximately 6 dozen.
Wash cucumbers and pack in quart jars. Boil together the vinegar, sugar, salt and ground mustard. Make sure this mixture is boiling good, then pour over pickles. Seal while hot.
Combine cracker crumbs, sugar and butter. Press into the bottom of a 9-inch spring-form pan. Bake at 350° for 10 minutes; set aside.
Mix hamburger, sausage, bread crumbs, egg and cheese. Form into 1-inch meatballs. Brown in skillet until cooked through.
Heat milk and butter in saucepan until butter is melted. In large mixing bowl, beat eggs. Add sugar and vanilla, then flour, mixing well after each addition. Pour in milk and butter mixture, then mix well. Pour batter in three 9-inch greased and floured layer pans. Bake at 350° for 25 minutes.
Combine water and sugar; bring to a boil. Remove from heat to cool. Blend bananas in a blender with lemon juice. Add to remaining juices. Add water/sugar mixture and put in a container to freeze. Thaw to a slushy stage and add 2 quarts of 7-Up.
Mix all together. Shape into patties. Grill 4-inches from coals about 7 minutes on each side. Serve on toasted bun with slice of sweet Vidalia onion.
In a large plastic bag combine the cheese crackers, oyster crackers, pretzel nuggets,	salad dressing mix and dill weed. Close the top of the bag and shake until everything is mixed together well.
In a 3-quart saucepan, cook sugar and light syrup over moderate heat until mixture boils. Remove from heat. Stir in peanut butter. Mix in the Rice Krispies. Press into a 9 x 13-inch pan and let harden. Melt chocolate and butterscotch morsels over hot water (but not boiling water). Stir to blend and spread over cereal mixture. Chill about 5 minutes until top is firm. Cut into bars. Makes 48 (2 x 1-inch) bars.
Mix and bake in 3 layers 20 to 25 minutes at 325°.
Combine cake mix, pecans, butter and sugar in large bowl. Mix until thoroughly blended. Turn into unbuttered 15 1/2 x 10 1/2-inch pan. Bake in preheated oven at 400° for 12 minutes. Remove from pan and mix with a fork until crumbly. Cool completely. Divide into 3 equal parts. Press 1/3 of crumbs into a 9 x 13-inch pan. Spread with 1/2 the ice cream. Repeat, ending with the last 1/3 of crumbs. Freeze overnight. Makes 15 servings.
Peel and core apples. Chop and measure 1 3/4 cups into a large bowl. Add sugar and let stand 10 minutes.
Trim all fat off bear meat. Be sure to clean out kernel (musk gland) to avoid gamy taste. Cut meat into 3-inch cubes. Season flour with Parmesan and black pepper. Mix well. Roll meat cubes into seasoned flour. Cover well.
Mix first 8 ingredients in a large bowl. Add linguine and shrimp. Toss to blend.
In a 9 x 13-inch pan, combine butter and chicken. Sprinkle with flour. Bake at 350° until tender.
Place flour, sugar, baking powder and salt in a bowl. Add egg, milk and oil to bowl and stir until batter is smooth. Fill cupcake papers about 2/3 full of batter and bake 25 minutes in a covered Dutch oven.
Mix all together in greased 2-quart casserole. Refrigerate overnight. Bake next day, covered, at 375° for 45 minutes, then uncovered, at 325° for 15 minutes.
Saute the first 6 items together for about 5 minutes. Add the pea pods, optional cashews and wine; cook another 2 minutes or so. Toss with linguine and Parmesan cheese.
Combine all ingredients in a clean, nonmetal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times.
Melt over double boiler the margarine, peanut butter and chocolate chips. Pour melted mixture over Rice Chex, raisins and peanuts. Put into garbage bag with powdered sugar. Shake until well coated and put into refrigerator until cool.
Melt butter. Add onion and cook until browned. Add remaining ingredients and cook 20 minutes. Makes enough sauce for 3 pounds of meat.
Bake potatoes until well done; slice off top. Scoop out. Add to all the ingredients, mixed. Beat with mixer until mashed potato texture. Scoop back into empty potato shell (overstuffed). Sprinkle with paprika. Reheat 20 to 40 minutes at 375° (20 if done immediately, 40 if refrigerated).
Soak pork in the ingredients for 2 hours or overnight. Cook until tender. Serve hot with rice and vegetables.
Grease 8 x 8 x 2-inch pan or a 13 x 9 x 2-inch pan. Place butter and marshmallows in large microwavable bowl. Microwave uncovered on High 1 1/2 to 3 minutes, stirring after 1 minute until mixture is melted and smooth when stirred. Add cereal. Press mixture in pan using buttered back of spoon. Cool. Makes 16 or 24 bars.
Mix well. Preheat oven to 425°. Bake for 1 hour. Stir after 20 minutes. Stir again after 20 minutes. Bake until done.
Cook pasta; set aside. Mix all other ingredients in a large mixing bowl. Add pasta and mix . Cover bowl and chill in refrigerator. More mayonnaise may be added if salad sets overnight.
Wash chicken wings, breaking in two at the joints. Remove tips and keep for soup. Combine the crumbs and all the dry ingredients. Dip wing pieces in melted butter and then into the crumb mixture. Place wings in a single layer on a greased cookie sheet. Bake uncovered for 18 minutes at 350°. Serve hot. Makes 32 appetizers.
Melt margarine. Add mustard, poppy seed, onion and Worcestershire sauce. Cut rolls; spread on both sides with margarine mixture. Add layer of ham and cheese. Cover with foil; bake at 400° for 10 to 15 minutes. Makes 72 rolls. Freezes well.
Cook rice in water according to package directions. Drain poke. Saute onion in butter. Add all ingredients in baking dish. Save a little of the Cheez Whiz and put on top. Bake until bubbly in oven at 350°.
Combine all ingredients, except sour cream and 1/4 teaspoon of oregano. Form into small balls; cook in skillet, turning to brown evenly. Remove to serving dish. Make gravy by adding water to skillet, scraping bits of browned meat from bottom of pan. Add sour cream and oregano. Heat until mixture is hot; pour over meatballs.
Mix everything, except ginger ale together in a large glass or plastic bowl or pitcher. Just before serving, add the ginger ale. Serve over ice. "It's black as midnight and frightfully delicious!"
Mix Jell-O and water together. Add pie filling and pineapple; refrigerate overnight. Next day, mix together topping.
Mix sugar, butter and milk in heavy 4-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in Marshmallow Creme and vanilla until well blended. Divide mixture into equal portions. Stir chocolate chips into 1 portion until melted and blended. Stir peanut butter into second portion until blended. Pour peanut butter mixture into greased 13 x 9-inch baking pan. Top with chocolate mixture. Cut through fudge with knife several times for marble effect. Cool at room temperature. Cut into squares. Makes 5 1/2 pounds.
Cube bread and place pieces in greased baking dish (13x9x2). Brown and drain sausage in skillet. Spoon browned sausage over bread. Sprinkle with cheese. Beat together eggs, milk, mustard, salt, and pepper. Pour over mixture in baking dish. Bake in preheated 350° oven for 35-40 min. (The cheese will rise to the top during baking.)
Cream butter; add sugars and cream again. Add eggs. Sift dry ingredients and alternate with milk. Add nuts and vanilla. Bake in greased and floured pan for 1 1/2 hours at 300° to 325°.
Combine first 7 ingredients in 13 x 9-inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour. Preheat oven to 450°. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Serves 4.
Dissolve jello in 1 cup hot water. Chill until syrupy (not congealed). Whip milk and add jello. Stir in sugar, pineapple and pecans. Line bottom of dish with graham or vanilla crumbs, mixed with butter. Pour in above jello mixture. Spread crumb mixture over top. Place in refrigerator until ready to serve. Makes 16 servings. Whipping cream may be substituted for milk.
Place 12 double graham crackers on a greased 15 x 10 x 1-inch jelly roll pan or a cookie sheet. Boil the brown sugar and margarine for 2 minutes. Pour this over the crackers. Sprinkle the nuts over all. Bake at 325° for 10 minutes. Cool for a few minutes before cutting into squares and bars.
Put all ingredients in Pyrex dish; stir and cover. Begin cooking at 350°, then turn oven down to 325° and cook for 1 hour and 15 minutes to 1 hour and 30 minutes.
Mix together onion, Worcestershire, mustard, mayonnaise and poppy seed. Spread on one side of bun. Make up the sandwiches and wrap in foil. Bake at 350° for 18 to 20 minutes. Can be made ahead of time and put in refrigerator.
Cook sausage until brown. Drain off all but 2 tablespoons of fat. Add other ingredients and bring to a boil, then simmer for 20 to 25 minutes, covered.
Put the animal crackers on a piece of wax paper. Decorate the crackers with tubes of icing. Take your time. When they are done, bake your favorite 2 layer cake. Put your favorite icing on it.
Add the ice cream and yogurt and Equal to the pop and ice. Then whatever you would like: strawberries, bananas, peaches, plums. Mix on high in a blender or smoothie machine until nice and smooth. If not getting smooth, add another can of pop. Pour into glass and drink with a straw.
In 2-quart glass measure with handle, stir together sugar, cornstarch and salt. Add milk, pure maple syrup, egg and vanilla; mix well. Microwave on 100% power (High) 5 1/2 to 6 1/2 minutes, stirring after 1 1/2 minutes, then after each minute until thickened and bubbly. Cool. Chill thoroughly about 1 1/2 hours. Stir in pecans. Fold in whipped cream. Pour into prepared pastry shell. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
Cut sausage into 1/2-inch pieces and brown. Drain grease and set aside. In skillet, melt oleo and saute onions, bell pepper and celery until limp. To this add Accent, sugar, pepper, parsley, salt, Tabasco sauce and garlic powder. Simmer a few minutes, then add pimento and sausage. Heat thoroughly. Serve with rice.
Mix flour, sugar and salt. Gradually add to milk. Cook, stirring constantly until mixture thickens and boils. Add small amount to egg yolks. Stir into remaining mixture. Cook 1 minute, stirring constantly. Add butter. Pour into baked pie shell. Makes a 9-inch pie.
Melt butter, chips and peanut butter in microwave. Pour over Chex mix. Put in grocery bag with 1 to 2 cups confectioners sugar. Shake well.
Beat egg and 1 tablespoon water. Roll chicken in egg mixture, then in crumbs. In skillet, brown chicken in shortening; pour off fat. Stir in soup, 1/4 cup water, onion and seasoning. Cover and cook over low heat for 45 minutes or until done. Stir occasionally. Sprinkle with cheese, heat until cheese melts.
Half unpeeled potatoes, then cut each half lengthwise into 3 or 4 wedges. Heat oil in skillet. Add potato wedges, onion, salt and pepper. Cover and cook about 20 minutes or until fork-tender and golden brown.
In a mixer bowl, beat eggs for 5 minutes, until light and creamy. Add sugar gradually. Stir in pumpkin and lemon juice. In another bowl, sift flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread into jelly roll pan (with waxed paper on) and sprinkle with nuts. Bake in 375° oven for 15 minutes. Immediately turn out onto linen towel dusted with powdered sugar. Roll cake with the towel and place on wire rack to cool. After completely cool, spread with filling. Roll it again. Wrap in waxed paper and chill.
Drain off 1/2 of each can of tomatoes and put in casserole dish and stir in bread crumbs, basil, garlic powder, salt, pepper and chopped onion. Mix together. Put in oven to warm 375° (about 15 minutes). Mix together the cheese and more bread crumbs. Put on top and dot with olive oil. Bake 20 minutes.
Grease a 9-inch spring-form pan well with margarine. Line with graham cracker crumbs, pressing onto bottom and sides of pan with a teaspoon. Let set in refrigerator. With electric mixer, beat egg whites until stiff but not dry. Beat egg yolks until lemon colored. In large bowl of electric mixer, beat cream cheese and sugar until blended. Add beaten egg yolks, light cream, vanilla and lemon rind to creamed mixture. Beat until blended. Fold in stiffly beaten egg whites. Pour into crumb lined pan. Bake at 300° for 1 hour and 40 minutes. Let cool in oven for 1 hour. Remove; cool in refrigerator.
Follow directions for layer cake. Cool. Can use 8 or 9-inch pans. Slice each layer in half to make four layers. Mix powdered sugar, sour cream, coconut, vanilla and Cool Whip for filling. Spread between layers, on top and on sides of cake. Put in airtight container. Place in refrigerator for 4 days. Do not peek.
Finely chop onion, green pepper and garlic clove; put in a large baking pan, stirring frequently. For best results, use Washington Boro Jetstar tomatoes. Bake at 300°.
Peel and dice squash. Cook with onion until tender; mash well. Add butter, bread crumbs, grated cheese, salt and pepper. Place in casserole dish and bake at 350° about 25 minutes.
Sift the flour with soda and salt. Cream the shortening and peanut butter with the sugars. Add egg, milk and vanilla. Blend in dry ingredients gradually. Chill. Roll in small balls the size of hickory nut. Roll in sugar. Place on cookie sheet. Bake at 375° for 8 to 10 minutes. Put on the Kisses and put back in oven for 2 to 4 minutes longer. Makes 3 dozen cookies.
Brown the paws in a skillet with margarine. Transfer to a casserole and season with salt, thyme, cinnamon and pepper. Fry onion in the fat until softened and transfer the contents of the pan over the paws. Add beef bouillon and lay the bacon over the top. Cover and bake at 325° until tender.
Bring egg, sugar, flour and juice from pineapple to boil Stirring constantly. Let mixture cool Add drained pineapple and 1/2 cup mayonnaise.