HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and crumble the bacon. Set aside. Brush mustard evenly over bottom and sides of pastry shell. Bake shell at 375° for 15 minutes or until firm, but not completely browned. Sprinkle baked crust with the bacon and arrange cooked, drained asparagus over. Sprinkle with half of the Swiss cheese.
Unroll dough into one long sheet and push centers together. Pull strips apart so you have 8 long strips and not 16. Wrap each long strip around a hot dog, twisting from the top down. Put on ungreased cookie sheets with ends of dough tucked under the hot dog. Brush the dough with butter and sprinkle with Parmesan cheese. Bake at 375° for 12 to 16 minutes or until the cornbread twists are light brown.
Beat butter until creamy. Add sugar and beat well. Beat in egg and vanilla. Sift flour, salt, baking powder and soda. Blend in rolled oats and nut meats. Grease tins or put miniature papers in miniature cupcake tins, if possible. Drop in by teaspoons. Bake at 375° for 10 to 12 minutes. Frost with vanilla frosting.
Mix flour and sugar. Add other ingredients. Put in 9-inch deep pie crust. Bake 1 hour at 325°.
Mix all together. Cook for 1 hour on low heat. Put over hot dogs, hamburgers or French fries.
Pour into 3 greased loaf pans. Bake at 350° for 1 hour.
Cream together sugars, margarine and oil. Add beaten eggs. Stir in remaining ingredients. Roll mixture into small balls. Press these with bottom of glass dipped in sugar. Bake at 350° for 8 to 10 minutes. Cool on rack and store in tight tin in the freezer if not used right away. Makes a lot of light, crispy cookies.
Cream butter and sugar; add milk, beaten egg and vanilla. Mix and add flour, soda and salt; add oatmeal and chocolate chips. Drop onto cookie sheet by teaspoonfuls. Bake at 375° until lightly brown (8 minutes).
Mix condensed milk and Cool Whip. Pour into freezer container, then fill to line with chocolate milk. Crumble butterfingers finely and sprinkle into milk mixture. Freeze according to freezer directions.
Heat soup and add tuna fish (break up the tuna). Spoon onto toast. Spoon a small amount of egg on top.
Dissolve Jell-O in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside. Mix cake and bake as directed in 9 x 13-inch pan. Cool cake. Poke holes in cake (meat thermometer works good) and slowly pour Jell-O into holes; refrigerate cake and prepare topping.
Mix all ingredients, except 1/2 cup cracker crumbs. Top with remaining crumbs. Bake at 350° for 30 minutes.
Cream together liverwurst and cream cheese. Add mayonnaise, Tabasco, horseradish and onion powder; blend. Gradually stir in beer. Beat until smooth.
Mix eggs, sugar and vegetable oil. Sift together soda, salt and flour; add to mixture. Add pecans, apples and vanilla. Bake at 315° for 1 hour. Makes 2 layers, 1 tube or 1 loaf.
Blend crumbs and 1/2 cup butter; press into 9 x 13-inch pan. Bake at 350° for 5 minutes. Cool. Beat sugar, 1 1/2 sticks butter, vanilla and pineapple juice. Pour on top of cooled crumbs. Arrange sliced bananas on top of mixture. Sprinkle with well drained pineapple. Spread Cool Whip on top of pineapple. Sprinkle with chopped nuts and cherries. Chill thoroughly before serving.
Prepare cake mix as directed. Bake 1/2 the mix for 15 minutes in 13-inch baking dish which has been greased and floured at 350°.
Cook pasta according to package directions. Set aside. Saute onion in olive oil and butter until transparent. Add garlic; saute and stir for a few minutes, being careful not to burn garlic. Add red wine, simmering for a few minutes. Then add cream cheese, Parmesan, tomatoes, salt and pepper. Simmer for 20 minutes; cut off heat, allow to sit for 5 to 10 minutes. Serve over pasta.
Preheat oven to 375°. Melt margarine in roasting pan. Stir in honey, mustard, salt and curry powder. Remove from heat. Arrange chicken in pan, turning to coat with honey mixture. Bake 1 hour. Baste occasionally with honey mixture.
Butter a cake pan. Add sliced apples. In skillet, melt butter, brown sugar and cinnamon, then add oatmeal and flour. This will get crumbly. Let cool. Sprinkle over apples. Bake at 350° for 25 to 30 minutes.
Combine all ingredients (mixture will be soft). Shape into walnut size balls. Place meat balls in a single layer on a wax paper lined cookie sheet. Freeze until solid. Then put frozen meat balls in freezer bags and keep frozen until you are ready to cook them.
Boil fryer until tender and remove meat from bone. Save broth from cooked chicken. With a food chopper, grind chicken meat and return to about 3 cups hot broth with hot pepper, black pepper and salt to taste. Grind onions; add about 2 cups whole milk and margarine to broth and chicken. Bring chicken and broth to a boil. Remove from heat, add crackers (crumbled) to thicken the stew.
Grind Spam, American cheese, onion and green pepper. Mix this with ketchup, milk and salad dressing/mayo. Cut buns in half, spread mixture on each half and place on cookie sheet. Put in a 300° oven for 15 minutes or until heated through and the cheese melts.
Preheat oven to 375°. In large bowl, combine sugar, brown sugar, margarine, peanut butter, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour. Press dough evenly over bottom of 12 or 14-inch pizza pan, forming rim along edge. Bake for 10 minutes. Sprinkle with marshmallows and chocolate chips; continue to bake for 5 to 8 minutes or until marshmallows are puffy and lightly browned. Cool; cut into wedges. Store in tightly covered containers.
Preheat oven to 350°. Mash bananas; sprinkle with lemon. In a separate bowl, cream butter and sugar. Add eggs and salt. Then add flour and soda sifted together. Beat well, then add vanilla, pecans and mashed bananas. Grease and flour loaf pan, 9 x 5 x 3-inch. Pour batter into pan and bake for 45 minutes or until toothpick comes out clean. Do not overbake! Turn out on rack to cool. This freezes well. Slices without crumbling if you cool several hours or overnight. In a hurry? Partly freeze, then cut.
Fry meat and onion together and season with salt and pepper to taste. (Chili powder can be added, if desired.) Cook spaghetti 15 minutes. Mix all ingredients together. Put in baking dish and sprinkle top with grated cheese. Bake 30 minutes in a 325° oven until brown.
Blend all ingredients in blender. May be served as breakfast in a glass or with cinnamon toast.
Sprinkle gelatin over water in custard cup. Place in pan of hot water, heat until dissolved. Puree strawberries and punch concentrate in blender. Stir in yogurt, sour cream and gelatin. Refrigerate until partly set. Beat egg whites with sugar until stiff. Fold into yogurt mixture. Freeze or refrigerate until set.
Mix. Roll out on floured surface as thin as desired. Cut out with cookie cutter. Bake on greased baking sheet at 400°.
Beat eggs until light and frothy, then add oil, sugar, zucchini and vanilla and blend lightly. Then combine dry ingredients and add to egg mixture (don't blend). Just stir dry ingredients until well blended. Bake at 325° for 1 hour. Grease and flour 2 bread loaf pans. If pans are small, bake for 40 minutes, using 3 pans.
In round baking dish, melt margarine 45 seconds on High. Stir in sugar, syrup and cinnamon. Add fruit and nuts and spread evenly. Arrange biscuits around edge of dish. Cook on High about 3 minutes just until biscuits spring back when pressed. Invert dish on plate and let rest 1 minute, then remove dish.
In a double boiler, combine the first 3 ingredients. Slowly add the milk. Stir until thick. Cook, covered, 10 minutes. Combine egg yolks and sugar with 1/4 cup mixture. Mix and return to double boiler. Cook until mixture mounds when dropped from spoon, 2 minutes. Cool. Add Parkay and vanilla. Continue in pie or your favorite dessert bowl.
Drain fruits - making 2 cups liquids. Boil and add Jello. Add fruit, refrigerate until congealed. Mix cream cheese and sour cream until smooth. Add sugar and nuts. Spread on top of salad.
Brown and crumble ground beef. Place in 2-quart casserole. Top with onion, salt, pepper and Tater Tots. Combine soups and pour over mixture. Bake at 350° for 25 to 30 minutes.
Beat eggs on high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir flour and dry ingredients together; fold into pumpkin mixture. Spread into greased and floured 15 x 10 x 1-inch pan. Top with 1 cup finely chopped nuts. Bake at 375° for 15 minutes. Turn out on towel, sprinkled with 10x sugar. Starting at narrow end, roll towel and cake together; let cool. Unroll and spread with filling mixture. Roll and chill.
Place chicken pieces skin side up in a greased baking dish. Do not overlap. Blend together the butter, flour, salt and poultry seasoning. Spread over chicken. Bake at 375° uncovered 20 minutes. Mix together soup, milk and water. Pour over chicken and bake 30 minutes more or until chicken is tender.
Mix ground berries and whole orange in sugar and let stand 1 hour. Dissolve jello in hot water and let stand until it begins to get firm. Add all ingredients and let jell.
Combine sour cream and half the dressing mix. Mix 1/2 of the dressing mix with the chicken and 1 cup of cheese, black olives and green onions to the mixture. Spoon onto tortillas and roll up. Place seam side down in a baking dish. Sprinkle with remaining cheese. Bake at 375° for 25 minutes. Pour remaining half of the Ranch dressing over enchiladas. Top with salsa.
Rinse and drain beans. Combine with tomatoes, chilies, cumin, barbecue sauce and corn. Simmer gently over low heat, about 10 minutes. Season to taste with salt and pepper. Ladle rice into deep bowls, then ladle black beans with sauce over top.
Strain and mash potatoes. In a large bowl, mix sweet potatoes, butter, pineapple, sugar, vanilla extract, nutmeg and cinnamon. Transfer to a greased, 3-quart baking dish.
Preheat oven to 350°. Combine first 9 ingredients. Fry tortillas, one at a time, in 2 tablespoons of oil, for 5 seconds on each side or until golden. Add oil as needed. Drain on paper towels.
Combine all ingredients except cheese in saucepan. Bring to a boil and boil for 10 minutes. Turn heat on low and cook until mixture thickens. Remove from heat and pour in blender. Add 1/4 of the cheese and blend until smooth. Continue adding cheese 1/4 at a time until all is blended. Chill. Store in refrigerator and is better if stored overnight.
Cube and cook potatoes in boiling water until tender. Drain. Sprinkle with vinegar and sugar. Add celery, onion, olives, salt and celery seed. Fold in mayonnaise and eggs. Cover and refrigerate at least 1 hour.
Heat oil in a large skillet. Saute onion and celery. Add gravy, soup and soy sauce. Bring to a boil. Add pork, bean sprouts, bamboo shoots and water chestnuts. Return to a boil. Reduce heat and simmer 5 minutes. Combine cornstarch with 1/2 cup cold water and stir until smooth. Add to chop suey and return to boil until thickened. Serve over Chinese noodles.
Brown meat and onion. Add tomato sauce, olives and seasoning. Separate crescent rolls into triangles and line pie pan; sealing edges together. Top with meat mixture. Spread with sour cream and top with cheese. Bake at 375° for 20 to 25 minutes. Cut into wedges and serve topped with lettuce, tomato and taco sauce.
Cook raisins in some water and boil until tender; drain, saving 1/4 cup of water. In the 1/4 cup raisin water, add baking soda and vanilla.
Combine first 3 ingredients and mix well. Grease 9-inch or 10-inch spring-form pan with Crisco. Cover sides of pan with 1 cup of the crumbs to about 1-inch from the top. Pour the rest into bottom of pan and press down until smooth. Refrigerate.
Drain the tofu well and press gently to remove any excess moisture. Cut into 1/2-inch cubes. Trim the tops and tails from the snow peas. Thinly slice the mushrooms with a sharp knife. Slice the carrots and celery thinly, cutting with your knife at an angle to produce diagonal cuts. Trim the green onions and slice them in the same way as carrots and celery.
In large bowl mix vanilla pudding according to box directions. Add Cool Whip and blend. Grease a 9 x 13-inch pan with oleo and layer with whole crackers. Pour half of pudding mixture over crackers. Add another layer of crackers, then remaining pudding. Top this with another layer of crackers. Mix together and pour on top the cocoa, syrup, sugar and milk. For best results, let set at least 8 hours or overnight. Keep refrigerated.
Cook and drain vegetables. Simmer celery for 10 minutes with 2 tablespoons of butter. Mix together with vegetables and celery.
Beat egg. Add other ingredients. Boil until it thickens. Good for pimento cheese, etc.
Saturate brisket with seasonings and sauces. Cover with foil and refrigerate overnight. Bake in preheated oven at 250° for 6 to 8 hours in covered Dutch oven.
Cook noodles as directed. While noodles cook, cook and stir ground beef and onion in large skillet until meat is brown and onion tender. Drain off fat. Stir in rest of ingredients, cover and simmer for 45 to 60 minutes.
Boil sugar, milk and oleo 5 minutes on medium heat (soft ball stage). Remove from heat. Stir in rest of ingredients until smooth. Pour into buttered pan.
Mix all ingredients and pour into uncooked pie shell. Bake at 325° for 40 minutes. Makes 1 pie.
Soak eggplant overnight in saltwater. Steam until almost done, about 20 minutes. Drain. Soak white bread and cornbread in milk. Saute onion, green peppers and celery in butter about 15 minutes. Combine bread, eggplant, sauteed vegetables, pimento, eggs and seasonings and mix well. Pour in buttered baking dish and top with cheese. Bake at 375° for 20 minutes.
Mix Jell-O and pineapple and heat until Jell-O dissolves. Refrigerate until cool. Then add buttermilk, Cool Whip and nuts. Add to Jell-O mixture and refrigerate until ready to serve.
Brown the ground beef. Add chopped onion and jalapeno to taste. Salt to taste and simmer for 5 minutes; drain. Stir in chopped green chiles. Grate American cheese or Cheddar cheese. Mix cornbread mix and eggs (do not add milk). Add corn. Pour 1/2 cornbread mixture into a greased 9 x 12-inch pan. Top with meat and onion mixture. Pour on the Ranch Style beans. Sprinkle on grated cheese. Pour remaining bread mixture over top. Bake at 350° until done.
Slice dough evenly and arrange on a pizza pan. Press dough together so it forms a crust. Bake according to package directions. Beat softened cream cheese and marshmallow cream with a mixer until smooth. Spread over cooled cookie crust. Arrange fruit slices in a decorative pattern on top of cream cheese mixture. Sprinkle with small amount of powdered sugar, if desired. Chill in refrigerator 1 hour.
Brown beef in skillet. Add onion and rice. Saute a few minutes. Drain. Add tomato sauce and water. Cook until rice is done.
Preheat oven to 375°. Grease sides and bottom of pans. Flour lightly. Soften butter to room temperature.
Cook cabbage in salted water until tender. Drain cabbage well. Place cabbage in casserole dish and place cheese on top. Bake until cheese is melted. Bake at 350°.
Place flour in a bowl; break in the egg. Gradually add the milk, beating to form a smooth batter.
Make Dream Whip as directed, then mix with cream cheese. Beat well. Mix in sugar. Put the cream filling on the crust; cover the cream with the pie filling.
Cook bacon, onion and green pepper until bacon is crisp; drain. Add to remaining ingredients; toss lightly. Heat 30 minutes at 350°.
Brown beef in skillet; drain. Stir in the next 5 ingredients; heat until bubbly. Spoon into 2-quart casserole. Place biscuits on top of meat and sprinkle on cheese. Bake at 375° for 25 to 30 minutes.
Mix all together and allow seasonings to set awhile. The longer it sets, the better it tastes!
Cream margarine and sugar; add molasses. Add egg substitute; beat well. Add ginger, cinnamon and flour; mix well. Dissolve soda in boiling water. Add to mixture and mix well. Pour into 3 (9-inch) cake pans that have been sprayed with cooking spray. Batter will be thin. Bake at 375° for 12 to 15 minutes. Cool; remove from pans. Stack with applesauce or dried apples between each layer.
Mix all ingredients together; shape into 2 cheese balls and roll in chopped walnuts. Refrigerate.
Cook frozen (or fresh) broccoli until tender. Drain. Place in a 10 x 14 pan for first layer.
Mix and bake at 450° for 10 minutes. Reduce heat to 350° and bake 30 minutes longer.
Sift together flour, soda and salt. Cream together butter and peanut butter. Gradually add sugars. Add egg and vanilla. Blend in dry ingredients gradually. Mix thoroughly. Shape dough into balls using rounded teaspoonful. Roll balls in sugar and place on greased cookie sheet. Bake at 375° for 8 minutes. Remove from oven. Top each cookie with a solid milk chocolate candy kiss, pressing down firmly so cookie cracks around edges. Return to oven. Bake 2 to 5 minutes longer until golden brown.
Cut the potatoes into cubes. Spray the potatoes with light spray. Mix spices together, coat the potatoes evenly and place on a cookie sheet that has been sprayed with light oil spray. Bake at 400° for about 40 minutes or until crispy.
Make the day before serving. Prepare the stewing chicken; cool and cut into small pieces. Set aside. Mix together the seasoned dressing, melted oleo and chicken broth. Place 1/2 the preceding mixture in bottom of 9 x 12-inch casserole.
Combine all ingredients in a large bowl. Mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Preheat oven to 350°. Place balls on a Teflon coated baking sheet and cook for 15 to 20 minutes. Serve with Mustard Sauce.
Cook rice and broccoli as directed (drain well). Mix all ingredients together. Put in greased dish. Bake at 350° for 30 minutes.
Mix dry ingredients. Add remaining ingredients (except veggies). Allow to sit in refrigerator overnight. When ready to serve, mix well. Toss with fresh veggies. Serve immediately.
Sprinkle salad dressing mix over cream cheese and mix well. Spread mixture on bread slices. Peel cucumber and slice thin. Place one slice of cucumber on top of each slice of bread. Sprinkle slices with dill weed. These taste better if made up several hours ahead, with foil on a tray and refrigerated.
Preheat oven to 350°. Pour the melted margarine into an 8-inch square pan. Sprinkle with brown sugar and line bottom of pan with crushed pineapple. In a mixing bowl, sift together the flour, salt and white sugar. Add the oil and 1/4 cup of the milk. Stir until flour is dampened, then beat 1 minute. Stir in the baking powder and the remaining milk. Stir in the unbeaten egg whites and the vanilla. Beat for 2 minutes. Pour batter over the crushed pineapple in the cake pan and bake 35 to 40 minutes or until a toothpick inserted in the cake comes out clean. Remove from oven; cool slightly and invert onto a serving plate. Approximately 290 calories per serving.
Cook fettuccine according to package directions. Melt margarine in saucepan over low heat. Blend in flour, salt and dash of pepper. Add milk all at once. Cook quickly; stir constantly until mixture bubbles and thickens. (Add nonfat dry milk to mixture if needs to be thicker.) Add Parmesan cheese to taste. Might want to double recipe. Pour over cooked fettuccine.
Brown chops on both sides. Drain pineapple and pour juice over chops. Top each piece of meat with pineapple slice. Cover pan, reduce heat and cook slowly for 25 to 30 minutes. Remove cover and baste for last 5 minutes of cooking. Makes 6 servings.
Cream sugar and shortening together. Add eggs and mix well. Add milk, molasses and nutmeg. Beat for 3 minutes. Add flour gradually until too thick to mix with mixer. Using a spoon stir until stiff enough to pour out onto floured board. Knead again, taking off enough to make one layer at a time, kneading until real stiff. Roll out thin. Cut with a fluted pie pan. Place layers in cake pan. Will make 7 layers. Bake at 350° until brown. Cool.
Cream the sugar and cream cheese together. Add other ingredients and mix together. Freeze. Allow to thaw a few minutes before serving.
Mix together sugar, margarine, milk and let come to boil. Cook to soft ball stage on candy thermometer. Remove from heat and add marshmallow cream, peanut butter and vanilla. Mix well. Pour into a greased 9 x 13 inch pan.
Mix well until smooth the cream cheese, egg, sugar and vanilla flavoring. Pour into two pie crusts. Mix sweet potatoes, egg, vanilla flavoring, flour, melted butter and Carnation milk. Mix well and pour over cream cheese mixture. Bake in a 325° oven for 1 hour and 15 minutes.
Mix all except last 2 ingredients together. Top with Ritz crackers and drizzle with butter. Bake at 375° for 30 minutes.
Preheat oven to 350°. In large bowl, combine all ingredients. In large baking pan, shape into loaf. Bake 1 hour until done.
Melt margarine. Add cocoa, sugar and milk. Bring to quick boil. Reduce heat to medium and boil 3 to 4 minutes or until mixture forms a soft ball when small amount is dropped into glass of water. Remove from heat. Add vanilla, rolled oats and nuts. Drop by teaspoonful onto waxed paper.
In large bowl, stir together tomato juice, vinegar, chives and red peppers. Stir in tomatoes, cucumbers, green peppers, onion and garlic. Chill 3 hours or until serving time. Serve with low sodium croutons.
Combine oil and sugar; beat well. Beat into eggs and vanilla. Sift together flour, salt and soda. Add to oil mixture. Stir in nuts and apples. Pour into greased 10-inch tube pan and bake at 300° for 1 1/2 hours or until done. May be baked in a 9 x 13-inch pan; bake at 350° for 40 minutes.
Bring to boil sugar, oil and vinegar. Cool. Drain sauerkraut. Combine sauerkraut and chopped ingredients. Add mustard seed, poppy seed and celery seed. Pour cooled mixture over salad and marinate in refrigerator for 24 hours. Stir several times during the day.
Bring sugar, salt, butter, evaporated milk and heavy cream to a boil in a large kettle, stirring constantly. Begin timing when at a full boil. Boil steadily for 6 minutes, stirring constantly.
Roll eggplant in flour. Salt and pepper to taste. Fry in oil until tender. Layer in casserole dish with tomatoes and cheese. Bake in 350° oven until hot and cheese melts. Serves 4 to 6.
Brown beef and onion. Add tomatoes, tomato paste, water, 2 tablespoons parsley, oregano, sugar and garlic powder. Simmer 1/2 hour.
Brown hamburger, bacon and onion together. Mix all together and bring to a boil. Simmer 40 to 60 minutes in electric frypan at 220°. Stir occasionally. Great for picnics.
Grease 12 muffin cups. In a large bowl, beat egg with juice or milk, oil and vanilla. Stir in flour, sugars, baking powder and salt. Stir in nuts and chopped apple. Fill cups. Sprinkle tops with cinnamon and sugar. Bake at 400° for about 20 minutes, until golden. Makes 12 muffins or 36 miniature muffins.
Put the chicken broth in a saucepan over medium-high heat and add the onion; let it boil for 5 minutes. Put the semolena in 1/2 cup of water and mix, then add to the chicken broth and mix well to prevent clumping. Add the salt and cardamon, then simmer for 10 minutes. Finally, add the chicken meat; let boil for 2 minutes, then garnish with parsley.
Put in a buttered casserole. Cook broccoli and drain.	Mix all other ingredients and pour over broccoli. Cover with cheese crackers. Bake at 350°.
Mix together the buttermilk, salt, soda, sugar, baking powder and egg. Add enough cornmeal to make a medium-thick batter. Melt 1 tablespoon shortening in bottom of baking pan and sprinkle in a little cornmeal. Brown this in the oven. Add batter and bake at 375° to 400° until done.
Spray Bundt pan with nonstick coating. Melt butter and dissolve sugars in double boiler or in microwave on Low power. Pour cinnamon on a plate and coat both sides of each biscuit with it. Cut biscuits into fourths and drop into Bundt pan. After each can of biscuits, press them together lightly in the pan so that Monkey Bread will hold together, then pour a little of the butter-sugar mixture over. Repeat until all biscuits are used and pour remaining butter over all. Bake for 30 minutes at 350°. Cool 2 to 3 minutes and invert on serving plate.