HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon, crumble and set aside. In bacon fat, cook onion, pepper and mushrooms until tender. Stir in flour, chicken broth, cream and pimento. Simmer until sauce thickens. Add salt, pepper, bacon, chicken or turkey and cooked spaghetti. Pour into greased baking dish. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Drain pineapple. Slice bananas and dip in lemon juice. Mix melted butter and graham cracker crumbs and press into 13X9 pan. In mixer, mix powdered sugar, butter and eggs for 15 minutes. Spread over crumbs. Cover with crushed pineapple. Cover pineapple with banana slices. Top with Cool Whip. Sprinkle with nuts and cherries. Chill overnight.
Combine sugar, vinegar, mustard seed, celery seed and turmeric. Place in saucepan and bring to a boil. Mix onions and salt with cucumbers. Put these in jars and pour cooked spices over cucumbers. Follow directions on lids of canning jars to seal.
Preheat oven to 350°. In a bowl, sift together the flour, salt and baking soda. In a second bowl, place all the other ingredients. Add the flour mixture to bowl 2 and beat until well mixed. Batter will be lumpy. Place in tube pan and bake for 1 hour and 20 minutes. Do not open oven. When cooled, remove from pan and sprinkle with powdered sugar.
Cream sugar, oil and baking chocolate; add eggs and mix. Add remaining ingredients and mix. Spray 3 small loaf pans with Pam; pour batter in and fill halfway. Bake at 350° for 1 hour.
Brown steak with green pepper and onion and cut into small bite-size pieces. Combine remaining ingredients. Pour over egg noodles or rice.
Prepare cake mix according to box instructions. Generously grease a 9 x 13-inch baking pan. Pour 1/2 of cake batter into the pan. Bake for 10 minutes at temperature recommended on box instructions. While cake is baking, melt caramels in saucepan with the can of milk. Remove cake from oven; pour caramel mixture over hot cake. Sprinkle chocolate chips on top of caramel. Pour remaining batter evenly over the top. Bake for 25 minutes, or until top layer is done. Let cool completely; cut into squares. Makes between 30 to 36 squares.
Pan fry sausage into crumbled pieces and drain on paper towels. In a large boiler, bring to boil tomatoes, tomato sauce, water (add more or less water according to your liking), salt and pepper, oil and celery seed. Add sausage and macaroni. Stir well, turn off, place on lid and leave covered 5 minutes. Serve with crackers and salad or coleslaw.
Mix and put half of mixture in 9 x 13-inch greased and floured pan. Mix brown sugar and cinnamon. Sprinkle 1/2 brown sugar mixture on batter and swirl in. Pour rest of batter in and use rest of brown sugar mixture. Bake at 325° for about 40 minutes.
Melt butter; set aside to cool. Mix flour and sugar. Add milk and eggs. Stir in vanilla and vinegar. Add butter and nuts. Put in crust and bake at 300° for 1 hour.
Cut each onion into 4 thick slices; separate into rings (reserve small rings for another use). Set aside. Combine cereal and next 3 ingredients; divide in half and set aside. Beat egg substitute at high speed with an electric mixer until soft peaks form. Dip half of onion rings in egg substitute; dredge in half of crumb mixture. Place in a single layer on baking sheets coated with cooking spray. Repeat procedure with remaining onion rings, egg substitute and crumb mixture. Bake at 375° for 15 minutes, or until crisp. Serve warm.
Cook cranberries in water until they pop open. Pour in sugar, marshmallows and cherry jello. Stir until jello and sugar are dissolved. Refrigerate until mixture starts to set. Add the celery, apples and pecans. Pour in mold and chill.
Put sugar on bottom of double boiler insert. Add bread. Mix eggs, milk and vanilla. Pour over bread. Place insert over hot water. Cook until set 1 to 1 1/2 hours. Remove insert and let cool. When cool, place plate over top of pan and invert pudding. Serve warm or cold.
In a medium skillet, cook bacon until crisp. Remove from fat and set aside. Add mushrooms to bacon fat. Cook until golden; drain and set aside. Prepare mostaccioli according to package directions. Drain. In same saucepan, combine half and half, butter, parsley flakes, salt, garlic and hot pepper sauce. Heat just until butter melts, stirring frequently. Combine bacon, mushrooms, hot mostaccioli, half and half mixture and Parmesan cheese. Toss to coat. Place on warm serving platter. Garnish with green onions. Serve immediately. Refrigerate leftovers. Makes 4 servings.
Mix all together well and spread into loaf pan. Spread tangy sauce over meat loaf and bake at 350 degrees for 1 hour.
Put cucumbers in quart jars. Add garlic, dill weed and peppers. Mix all other ingredients. Fill jars with liquid. Store in cool dark place for 2 weeks.
Cut kielbasa into 1/2-inch pieces. Cook in microwave for 5 minutes or until fully cooked. Mix all other ingredients together. Pour mixture over cooked kielbasa and mix together. Heat in microwave 5 more minutes.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly into mixture. Stir in whipped topping. Pour into prepared crust. Sprinkle with chopped peanuts, if desired. Freeze until firm and serve. For storage longer than 4 to 6 hours, wrap the pie well for freezing to prevent dehydration.
Saute sausage. Drain. Beat eggs with milk, salt and mustard. Line 13 x 9-inch baking dish with bread. Top with sausage, then cheese. Pour egg mixture over all. Cover tightly. Refrigerate overnight. Bake, uncovered, at 325° for 35 to 45 minutes. Serve immediately.
Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until shortening is the size of peas. Add buttermilk and stir with a fork until dry ingredients are moistened. Turn dough out onto a heavily floured surface and knead lightly 4 or 5 times.
Bake cake as directed for about 25 to 30 minutes in a rectangular pan. Then remove from oven and punch holes all through the cake with a fork. Then pour the condensed milk on the cake, covering it completely. Let cool about 10 minutes. Then mix the rest of the ingredients together and spread over the cake and store in refrigerator.
Cube Spam into 1/2 to 3/4-inch cubes. Put into a pan. Add cooled, cubed potatoes. Add salt and pepper as desired. Add chopped onion. Mix well with sour cream. Before serving, add croutons (do not refrigerate with croutons, they will get mushy). Serve directly on plate or on lettuce leaf as garnish.
Use 1 part rice to 2 parts water. Wash rice and drain. Add water and salt. Cover microwave dish or Pyrex dish with paper towel. Place in microwave and cook on High for 18 minutes. Let set for 4 to 5 minutes.
Combine soup, peppers, celery seed, Worcestershire sauce and salt. Place over medium heat until mixture is heated thoroughly. Place hominy in greased baking dish; pour soup mixture over hominy; top with crumbs and almonds. Bake at 300° for 15 minutes. Yields: 12 servings.
Cream butter and cheese together. Mix in all spices. Serve at room temperature. Can be frozen.
Combine sugar, pumpkin and eggs in large bowl. Blend well. Add oil. Add remaining ingredients. Bake 1 hour or until toothpick inserted comes out clean. Grease baking pans well. Bake at 350°.
Saute onion and garlic in oil in medium saucepan. Blend in flour and seasonings. Gradually add milk. Cook, stirring constantly, until thickened. Toss hot pasta with sauce and remaining ingredients. Serve immediately. Serves 4.
Brown meat and onions; add seasonings. Dip each tortilla in warm oil. On each one, spoon 2 tablespoons sauce, a generous tablespoon of filling and a sprinkling of cheese; roll up and place together in large pan. Pour remaining sauce and cheese over top. Bake at 350° for 15 to 20 minutes.
In a 2-quart saucepan under medium heat, saute onion, garlic and crushed red pepper in margarine and olive oil until tender. Add basil, oregano and thyme. Pour in stewed tomatoes, roughly chopping up the individual tomatoes to desired consistency. Add tomato paste and mix thoroughly. Mix in the honey and turn down heat to low. Simmer, stirring frequently, for about 20 minutes. Serve with pasta of choice.
Combine salmon, sour cream, artichokes, green onion, dill, Tabasco sauce, mustard and lemon juice in a blender. Process until firmly chopped. Add remaining ingredients. Process for 1/2 minute. Cover and refrigerate overnight before serving. Makes 4 servings.
Grease and flour a 10-inch tube or Bundt pan. Stir together the poppy seed and buttermilk; cover and refrigerate overnight. Sift together flour, baking powder, soda and salt. Cream the butter and sugar. Beat in eggs one at a time. Beat in vanilla and grated orange rind. Stir in flour mixture alternately with poppy seed mixture, mixing until just smooth each time. Turn half the batter in prepared pan; sprinkle with sugar, cinnamon mixture; add remaining batter. Bake in 350° oven for 1 hour or until inserted toothpick comes out clean. Place cake on wire rack to cool 10 minutes. Remove cake from pan to cool completely. The cake becomes moist when stored in a tightly covered container for several days.
Blend ingredients together and add asparagus pieces last. Mix and pour into casserole dish.
Mix together and refrigerate. Form into walnut size balls and roll in sugar. Place on cookie sheet and press out with the bottom of a glass. Bake at 350° for 10 to 12 minutes.
Cook beans as directed, then add all ingredients until done. Cook bacon; crumble on top of beans.
Brown ground beef; add salt and pepper. Add vegetables in layers without mixing. Last, sprinkle rice on top (do not stir). Simmer until done (about 30 to 40 minutes). Mix before serving. Serves 6.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices using wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts, if desired. Makes 8 servings.
Cook eggplant and onions in water to cover 20 minutes. Drain and add remaining ingredients. Place in greased casserole and bake in moderate oven at 350° for 30 minutes or until brown. Serves 6.
With meat mallet, pound cutlets to 1/8-inch thickness. On waxed paper, sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add flour and coat cutlets. In a 12-inch skillet over medium-high heat in hot olive oil and butter, cook veal a few pieces at a time until lightly browned on both sides. Add more olive oil if necessary. Reduce heat to low. Into drippings in skillet, stir water, wine, bouillon and 1/2 teaspoon of salt, scraping to loosen brown bits. Return veal to skillet; cover and simmer 15 minutes until cutlets are tender. Cut 1 lemon and squeeze out juice. Thinly slice the other. Remove cutlets to platter; keep warm. Stir lemon juice in pan. Heat until boiling over high heat. Spoon over cutlets. Garnish with parsley. Serves 8.
Melt butter in microwave on High; stir in flour until smooth. Microwave 30 to 45 seconds until heated. Blend in milk smoothly. Microwave 4 1/2 to 5 1/2 minutes until thickened, stirring every minute. Stir in cheese until melted, 15 to 20 seconds. Mix in macaroni well. Microwave 5 to 6 minutes, stirring once.
Cook broccoli according to package directions; drain. Mix soup with milk; stir constantly while heating. Don't boil. Add broccoli, pepper to taste, butter and herb. Heat to bubbly and serve.
Mix all ingredients, pour into greased casserole dish and bake 35-45 minutes at 350 degrees.
Mix flour with sugar, salt, cream of tartar, soda and cinnamon. Cream butter until softened. Add flour mixture, milk and vanilla. Mix until all flour is moistened; then beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and chocolate. Beat 1 minute longer.
Combine crab, cream cheese and mayonnaise. Add lemon juice, curry powder, Worcestershire sauce and onion to taste. Put in 7 1/2 x 7 1/2 x 1 1/2-inch baking dish; top with cheese and bake at 400° for 30 minutes. Serve with crackers.
Combine eggs, sugar and cream cheese. Blend well. Put in pie crust and bake 20 minutes at 375°. Cool and add pie filling. Top with whipped cream. Chill thoroughly before serving.
Mix pudding and milk. Note recipe calls for less milk than package does. Fold in Cool Whip. Line dish with graham crackers. Cover with pudding mix. Finish with crackers on top.
Butter casserole dish, add apples and pour water mixed with cinnamon over them. Mix together sugar, flour and butter until crumbly. Spread mixture over apples and bake 40 minutes at 350°.
Mix first 3 ingredients. Add milk and corn. Mix again. Pour into a casserole baking dish about 2 inches deep. Pour melted butter on top. Bake at 325° for 1 hour.
Soften yeast in 1/4 cup warm water. In large bowl, combine shortening, sugar, beaten eggs, 1 cup warm water and salt. Stir in softened yeast and 2 1/2 cups flour. Beat until smooth and blended. Add remaining flour to make a soft dough and mix well. Cover and allow to rise in a warm place until double in bulk. This takes about 1 hour. Punch down and place in refrigerator overnight. Divide dough in half and roll each portion into a rectangle 1/2-inch thick. Spread with softened butter. Roll each rectangle jelly roll style and cut into 1-inch slices. Place cut side down in greased muffin tins. Cover and let rise 2 hours. Bake at 400° for 15 minutes. Makes 2 dozen large rolls.
Sift flour, baking powder, soda, dry milk, salt and sugar. Add pecans; mix well. Combine beaten eggs, butter, bananas and lemon juice. Add dry ingredients; mix only until flour is moistened. Divide into 6 well-greased loaf pans (3 1/2 x 8 x 2 1/2-inch). Bake in a 325° oven for 40 to 45 minutes, or until done. Cool thoroughly. Wrap in foil; store overnight. Good for freezing.
Preheat oven to 450°. In a large plastic bag, mix all ingredients except parsley. Close bag and shake until potatoes are evenly coated. Empty potatoes in shallow pan. Bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown. Garnish with parsley. Makes 8 servings.
Mix and pour into pastry. Bake at 375° for 45 minutes or until done.
Combine in a small saucepan, dry ingredients and water over medium heat, stirring constantly until thick and clear. Beat egg whites until stiff peaks form by gradually adding 4 tablespoons sugar, beating well. Slowly add cooled cooked cornstarch mixture, beating until stiff glossy peaks form. Spread meringue evenly to edge of pie crust to seal all around. Bake in 350° oven for 12 to 15 minutes or until meringue is golden.
Cook carrots in a small amount of water until just barely tender; drain. Combine remaining ingredients and pour over carrots. Refrigerate for several hours or overnight.
Combine Miracle Whip, cream cheese and Good Seasons mix. Spread on slices of cocktail rye bread. Top with a thin slice of cucumber. Sprinkle with dill weed.
Boil hamburger meat, potatoes and onion in water until tender. Add Spanish rice, tomatoes, salt and pepper. Cook for 20 minutes over medium heat.
Sift together first 4 ingredients. Bring to boil in saucepan margarine, shortening, cocoa and water. Remove from heat; add dry ingredients, then add buttermilk, vanilla, baking soda and eggs. Beat and pour into greased and floured large cookie sheet. Bake at 400° for 20 minutes. During last 5 minutes of baking time, make frosting as follows.
Slice potatoes and cube cheese. Mix soup and milk until creamy. Layer potatoes, cheese, ham and onion in a greased 9 x 13 inch pan. Pour half the soup over and repeat the layers. Dot with butter. Bake at 350° for 1 hour or until potatoes are tender.
Preheat oven to 375°. Bake pastry shell 10 minutes. Remove from oven. Reduce temperature to 325°. In small saucepan over low heat, melt chips with butter. In a large mixer bowl, beat chocolate mixture with milk, biscuit mix, eggs and vanilla until smooth. Stir in walnuts. Place bananas on bottom of pastry shell. Pour chocolate mixture over bananas. Bake 50 to 60 minutes or until center is set. Cool. Garnish as desired. Refrigerate leftovers.
Bring beets to a slow boil; cook until tender and skins peel off easily. At this stage, you just boil the beets in water and then discard this water. Boil remaining ingredients together and add beets. Bring back to a boil. Pack and seal in jars.
Beat the first 7 ingredients 2 minutes. Pour into greased 10-inch pie pan. Drain the peaches and save juice. Lay peaches on top of batter. Beat the cream cheese, sugar and peach juice for 2 minutes. Spoon on top of peaches. Leave a 1-inch margin. Sprinkle with sugar and cinnamon. Bake 30 to 35 minutes at 350°.
To a quart of strawberries, add sugar and water. Boil slowly for 15 minutes. Let stand overnight. Next morning, bring to a boil and pour into jars while hot.
Line an 8 x 8-inch pan with sliced banana peppers. (May use other peppers.) In a large bowl combine eggs, corn and cheese. Mix well. Pour over peppers in pan. Bake in a 300° oven for 45 minutes.
Beat the first 4 ingredients well and set aside. Sift together the flour, cinnamon, nutmeg and allspice. Gradually add dry ingredients to egg mixture. Add prunes, vanilla and walnuts. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 300° for 1 hour. Glaze while hot.
Remove caps from mushrooms and chop the stems. Cut up bacon and fry with mushroom stems. Add onion, pepper and bread crumbs. Stuff mushroom caps with first mixture. Place in buttered shallow baking dish. Salt, cover and refrigerate. Before baking, sprinkle with the Parmesan and basil. Bake at 350° for 20 minutes.
Grease 6 custard cups or other microwave-safe dishes; set aside. Place equal amounts of bacon and cheese in each cup. Break 1 egg into each cup. In small bowl, mix sour cream, milk and hot sauce until well blended. Spoon 3 tablespoons sour cream mixture around each egg. Gently break egg yolks with fork. Place egg cups in microwave and cover with paper towel. Cook 2 to 3 minutes on Medium power until eggs are set as desired. Garnish with chopped green onions or diced tomatoes.
Cut sausage into bun sized pieces. Cook for 15 minutes; drain. Slice onions and peppers into 1/2-inch strips. Mix whole tomatoes, Sweet 'N Low and tomato sauce with 1 1/2 cans of water. Cook for 15 minutes. Add vegetables and cook another 15 minutes. Add sausage and cook another 15 minutes. Serve with (soft) sausage buns. Makes about 20 sandwiches.
Brown ground beef, onion and green pepper; drain. Prepare rotini noodles according to package directions; drain. Mix all ingredients together except cheese. Spread in a 9 x 13-inch pan and cover with cheese. Bake in 350° oven until cheese is melted.
Saute ground beef, onion and garlic. Stir frequently until meat is no longer pink (do not brown). Drain fat off. Add remaining ingredients and cook slowly, uncovered, stirring occasionally, for 2 to 3 hours until sauce thickens. Spoon over hot dogs. Top with chopped onions, if desired.
Mix pudding mix with milk. Let set until thick. Slice cake very thin. In an attractive bowl, layer the following:
Put all these ingredients in a bowl and stir together. Pat dough on sides and bottom of pie pan same as a graham cracker crust. Bake in 400° oven for about 7 to 10 minutes (not too brown).
In large pan, heat butter and saute cabbage and onions until wilted. Place half of the cabbage, onions and potatoes in a 3-quart casserole. Sprinkle with 1 cup cheese. Put remaining cabbage, potato and onion on top. Melt 2 tablespoons butter in same pan cabbage was cooked in. Add 1/4 cup flour. Cook 1 minute. Add can of broth. Cook until thickened. Pour over top of cabbage. Sprinkle remaining cheese over top. Bake at 350° for 45 minutes.
Mix first five ingredients. Melt shortening in skillet. Dredge pork chops in flour mixture and brown in hot fat, slowly.
Cook raisins in water until dry. Let cool. Then mix all ingredients well by hand. Bake in lightly greased bundt pan or 9 x 13 x 2 inch pan for 55 - 60 minutes at 350.
Mix first five ingredients well. Make into medium size balls. Place in a casserole dish. Mix remaining ingredients and pour over meatballs. Cover! Bake for 45 minutes to 1 hour in a 375° oven.
Cream shortening. Add sugar gradually. Add egg and molasses. Add sifted flour, baking soda, salt and ginger. Roll into balls in sugar. Bake at 350° for 12 to 15 minutes.
Mix all ingredients, using electric mixer. Use apple wedges, orange slices, banana chunks, pineapple chunks, etc. to dip.
Cook sausage; drain. Brown beef; drain. Cook onion and celery in meat fat until tender. Cook rice and drain. Mix all ingredients together except cheese and bake at 350° for 1 hour, adding cheese to top during last 15 minutes.
Mix the rhubarb and sugar together and let set overnight. In the morning, boil the mixture for 5 minutes, then add the Jell-O. Stir well. Put in jars to seal. Very good if you like rhubarb strawberry on your toast.
Preheat oven to 350°. Spray muffin pan cups with grease. In medium bowl, combine flour, 1/2 cup sugar, cinnamon, salt, baking powder and ginger. In a large bowl with whisk or fork, mix carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla until well blended. With spoon, stir together the 2 mixtures until moistened. Spoon batter into muffin pans. Bake 30 minutes or until toothpick comes out clean. Cool muffins in pans 10 minutes and remove. Sprinkle with powdered sugar. Makes 8 muffins.
Mix all together and bake at 325° for 2 1/2 hours in a casserole dish, removing cover last 30 minutes.
Mix and shape into small balls. Cook at 375° for 10 to 15 minutes.
Cook beef, onion and green pepper in a large skillet over medium high heat until meat is brown, stirring to separate meat. Drain fat. Stir in sauces; mix well. Combine spaghetti, Romano cheese, eggs and butter in large bow; mix well. Place in bottom of 13 x 9-inch pan. Spread Ricotta cheese over top. Pour sauce mixture over Ricotta cheese. Sprinkle Mozzarella cheese over top. Bake in pre-heated oven 350° until cheese melts, approximately 20 minutes.
Combine sugar, seasoned salt and pepper; place mixture in a shaker. In a shallow pan, arrange layer of meat strips. Sprinkle with seasonings and cover with liquid smoke; repeat layers to use all ingredients. Marinate meat for 8 hours. Place aluminum foil on oven racks. Arrange meat strips on foil in single layer. Set oven temperature at lowest possible setting, leave oven door ajar and bake for 4 to 8 hours or until done to taste.
Heat oven to 350°. Grease a 4 1/2 x 6 1/2-inch loaf pan. Mix flour and sugar. Stir in pecans. Blend eggs, potatoes, milk and shortening. Add liquid mixture to flour mixture. Stir until blended. Pour into pan. Press pecan halves in top of batter. Bake 1 hour and 10 minutes. Cool 10 minutes before removing from pan.
Mix and cook sugar, cocoa, flour and milk in saucepan until thick. Add vanilla and butter. Pour over hot biscuits.
Drain oranges and pineapple. Mix all ingredients except gelatin. Sprinkle dry gelatin over salad and toss lightly.
Break cake and press it in a sheet pan bottom. Bring juice and Jell-O to a boil, then add can of pineapple, cottage cheese and Dream Whip. Mix all up in a bowl and pour over cake. Keep in fridge. Really good if you are on a diet.
In heavy skillet or wok, saute onion in oil until transparent, but not browned. Add rice, water, bouillon cubes, salt and pepper. Bring to a vigorous boil. Cover and cook over low heat until all water is absorbed, about 25 minutes. Stir in eggs and green onions. Cook until eggs are set. Stir in soy sauce.
Cream margarine, Crisco and sugar. Add eggs, one at a time. Add flour (presifted with baking powder) alternately with flavoring. Bake at 325° to 350° for 1 hour.
In a skillet, brown ground beef with onion over medium heat. Drain fat. In a 3-quart casserole, combine beef mixture with all remaining ingredients. Cover and bake at 350° for about 2 hours or until rice and potatoes are tender.
In large saucepan fitted with steam basket, bring 1/2 cup water to boil; place vegetables in basket and cook, covered, 4 minutes; remove saucepan from heat.
Toss together all ingredients except almonds and lettuce leaves. Put almonds on top. Serve 6.