HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon, crumble and reserve 1/4 cup drippings. Microwave green beans as directed on package. Drain well. Add mushrooms and onions to reserved drippings in skillet. Cook 10 minutes, drain. Add bacon, green beans and pepper; mix lightly. Spoon into 2-quart casserole. Microwave cheese as directed, pour over bean mixture. Top with 2 tablespoons reserved bacon. Serves 10.
Sift together dry ingredients. Put oil or shortening in heavy skillet on top of stove. Get real hot. Pour boiling water over meat mixture until soupy; stir well. Add egg; beat well. Pour in hot grease. Let cook on top of stove until several air bubbles are in bread. Put in a 450° oven; bake until lightly browned on top.
Press 1 can of crescent rolls into bottom of 9 X 13 pan. Mix cream cheese, 1/2 cup sugar and vanilla until creamy. Spread over rolls in pan. Cover with other can of rolls. Melt butter and stir in rest of sugar and cinnamon. Pour over top. Bake at 350 degrees for 30 minutes.
Mix all ingredients together with juices and pour into square dish and freeze. Take out of freezer 10 minutes before serving and cut into squares. Can be doubled, but use a 9 x 13 inch pan.
In large saucepan or Dutch oven, melt bacon drippings until hot. Add celery and onions. Cook over medium-low heat until tender. Stir in stuffing mix, cornbread, pecans and seasonings. Add eggs and toss lightly. Pour hot broth over entire mixture. Toss. Makes about 14 cups, about 220 calories per 1/2 cup serving.
Combine tomatoes and corn starch. Cook over medium heat until clear and thickened. Stir in onions. Pour vegetables into one quart casserole. Combine cheese, egg and salt. Mix well. Spoon rounded teaspoonful of cheese mixture around the edge of the casserole. Bake at 350 degrees for 20 minutes. Makes 4 to 6 servings.
Cook macaroni and cheese according to package. Cook hamburger, onions and mushrooms. Mix hamburger with macaroni, onions and mushrooms. Layer of macaroni and cheese, layer of pizza sauce, layer of pepperoni, layer of Cheddar cheese and Mozzarella cheese on top. Bake at 350° for 30 minutes. Makes a large casserole (3 quarts).
Mix all ingredients, except cornbread mix. Add last. Pour into greased 9 x 13-inch dish. Bake for 25 minutes at 400°. Serve hot. Do not overbake.
Mix flour and salt. Gradually add milk, beating until smooth after each addition. Add eggs, beating after each until smooth. Cover. Chill for 2 hours. Pour into hot, shallow pan with drippings. Bake at 425° for 25 to 30 minutes.
Soften yeast in the 1/4 cup warm water. Combine boiling water, shortening, sugar and salt. Cool to lukewarm and add yeast. Stir in beaten egg. Add dry milk. Beat in as much flour as possible and then continue to add enough to make a soft dough, kneading 8 to 10 minutes. Put into a large bowl that has been oiled, turning dough to coat it all over. Cover and let rise in a warm place (85°) until doubled, about 1 to 1 1/2 hours.
Mix together in bowl, sprinkle on top of dough 1/4 cup brown sugar and 1/2 cup coconut. Bake in slow oven (300°) for 1 hour. Bake in oblong pan.
Mix all ingredients together in very large pot or bowl. Store in large plastic or glass container with lid. To use, measure 1/3 to 1/2 cup of mix into mug. Add hot water to fill cup.
Cook zucchini and onion in small amount boiling water until tender. In saucepan, melt oleo, blend in flour, salt and pepper. Add milk all at once. Cook, stirring constantly, until mixture thickens. Combine sauce with drained vegetables. Place in a casserole dish. Top with shredded cheese and buttered bread crumbs. Bake at 350° for 25 minutes. Makes 4 to 6 servings.
Blend tuna, eggs and shortening. Add Bisquick. Blend and add just enough milk to make a thick batter. Drop by spoonfuls on a baking sheet. Bake at 350° for 20 minutes.
Brown the ground beef until crumbly; drain the fat. Combine the beef, soups, and enchilada sauce. Cut the corn tortillas into halves or fourths; place on the bottom of a 9-inch by 13-inch baking dish. Add ground beef mixture; then a layer of onion, green pepper, and beans. On top of that a layer of cheddar cheese. Repeat the layers, beginning with tortilla pieces and ending with cheese. Place a ring of tortillas cut into halves around the edges of the baking dish on top of the cheese layer. (These will brown and crisp during baking.) Bake at 350° for about 1 hour. Serve with lettuce and tomatoes, and/or rice on the side. Makes 6 servings.
Combine first 6 ingredients in a large bowl; make a well in center of mixture and set aside. Combine egg, yogurt, butter and lemon juice; stir well. Add to dry ingredients; stir until just moistened. Spoon batter into greased muffin pans, filling 3/4 full. Bake at 400° for 20 minutes or until lightly browned. Cool in pans for 5 minutes. Remove from pans and, while warm, prick tops with a toothpick; pour glaze over muffins. Yield: 16 muffins.
Cook bacon and sausage until done. Put on paper towel to drain all grease possible. Crumble bacon and sausage and set aside. Cook spaghetti noodles according to package, drain. Use big heavy pot. Put noodles in and mix egg well, then add your milk. Heat on low to medium until warm. Add meat and salt to taste. Serves 5 to 6.
Brown ground beef. Add remaining ingredients. Bring to a boil. Reduce heat. Simmer 15 minutes. Serves 3 to 4.
In a medium bowl whisk together the lemon juice, oil, onion, salt, thyme and mustard. With a sharp knife, score both sides of each breast in a crosshatch pattern, about 1/8-inch deep. Pour 1/3 of the marinade into a shallow glass bowl. Add half the chicken in a single layer and cover with another third of the marinade. Put in the remaining breasts and cover with remaining marinade. Cover and refrigerate 3 hours. Bring chicken to room temperature. Preheat broiler and grill chicken 3 minutes each side.
Sift first 3 ingredients together in 9 x 13-inch pan and make 3 holes for liquid. Over all pour 2 cups cold water. Mix with fork until well blended (no lumps). Bake 35 to 40 minutes at 375°. Frost with favorite frosting.
Mix all ingredients together. Put in a 9 x 9-inch casserole dish sprayed with Pam or greased. Let set overnight in refrigerator. Bake uncovered for 1 hour at 350°. Serves 5 to 6.
In a greased 9 x 13-inch pan, mix the first 8 ingredients in order given. Top with chocolate chips and nuts. Bake at 350° for 35 minutes, until done.
Cut tortillas into quarters and layer on bottom of greased casserole dish. Arrange a layer of chicken, olives, onions and cheese. Repeat a layer. Mix soups and pour over top. Let soak through. Top with more cheese and bake at 350° for 45 minutes.
Cook rice. Cook broccoli, then drain of excess water. Heat soup and cheese together until cheese is melted.
Combine dates, 1 cup granulated sugar and 1 c water. Cook until thick. Set aside to cool. Mix together shortening, 1 cup granulated sugar, brown sugar and 3 eggs. In another bowl, mix flour and baking soda. Add this to sugar, brown sugar and eggs mixture. Pour in vanilla. Divide into balls and roll each one out. Spread the date mixture over rolled out balls. Roll each one up in a jelly roll. Slice and bake at 350 for 15 minutes.
Mix all ingredients and bake in a covered casserole in a moderate 350° oven until liquids are absorbed.
Boil the gelatine, pineapple and sugar and cool. Soften cream cheese. Whip, then add Cool Whip. Combine ingredients and place in an 8-inch square container. Chill.
Cover bottom of 13 x 9-inch jelly roll pan with crescent rolls, pinching pieces together to form a crust. Bake 7 to 8 minutes at 350°. Cool. Mix cream cheese, mayonnaise and dry packet of Ranch dressing together. Spread on top of crust. Put veggies on top and gently press into cream cheese layer. Sprinkle Cheddar on top. Serve cold. Cut into bars.
Mix together the brown sugar, flour, oatmeal and spices. Cut in butter until mixture is crumbly. Peel and slice apples into a 1 1/2-quart baking dish. Add apple juice. Sprinkle sugar/flour mixture over top. Bake in 350° oven for 1 hour or until top is nicely browned and apples are bubbly.
Use double boiler. Put 6 egg yolks in pan with flour. Mix. Add milk, sugar and vanilla. Stir until thick. Just when you give up hope, it thickens. Also, your tastebuds may require more or less sugar. Layer dish with wafers, bananas, pudding, wafers, bananas and pudding. Refrigerate.
Heat oven to 350°. Mix fresh tomato salsa and sour cream. Reserve half of the salsa mixture. Mix the remaining salsa mixture, half of the bell pepper and the chicken. Place 2 tortillas on ungreased cookie sheet and spread with chicken mixture. Spread 2 tortillas with guacamole and place on chicken mixture. Spread 2 more tortillas with refried beans and place on guacamole. Top each stack with remaining salsa, a tortilla, bell pepper and cheese. Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.
Cream the butter. Add salt and part of the sugar gradually, blending well. Add melted chocolate and vanilla. Add rest of sugar alternately with milk until frosting is smooth and thick enough to spread.
Cream shortening and sugar. Add eggs and beat well. Add milk, then flour, sifted with salt, baking powder and spices. Roll thin. Let stand 15 minutes. Fry in hot oil or grease.
Grease a 2-quart baking dish. Beat egg whites (at room temperature) until stiff. Beat yolks until thick. Stir corn meal and salt into milk, beating hard. Cook a few seconds until consistency of thick mush; blend in margarine, corn, baking powder, egg yolks, then fold in egg whites. Pour into baking dish. Bake at 350° for about 35 minutes or until puffy and golden brown (knife inserted in middle comes out clean).
In a tall, wide glass, put 1 tablespoon each of the first 6 ingredients. Fill the rest of the glass with shaved or crushed ice. Pour 1/4 cup cream or milk over the ice. Top with a scoop of ice cream, if desired, and serve.
Wipe steak with damp towel. Trim excess fat. Scar surface in diamond pattern 1/8-inch drop on both sides. Melt 2 tablespoons butter in Dutch oven. Add celery and onion; saute until tender; remove from heat. Add bread crumbs, parsley, salt, poultry seasoning, marjoram and pepper, tossing lightly with fork until well mixed. Place stuffing lengthwise down center of steak; start at narrow end, roll up and secure with skewers. Preheat oven to 350°. Brown steak in Dutch oven. Spoon mushrooms and liquids over top. Bake 1 1/2 hours. Make gravy. Cut crosswise and pour on gravy.
Mix all ingredients and let stand until dough starts to rise. Place in refrigerator, covered. When ready to use, remove and roll out in desired shape. Let stand until double in size. Bake at 400° for 15 to 20 minutes.
Combine cauliflower, broccoli, sliced mushrooms, onion rings and sliced celery in a large bowl; set aside.
Put graham cracker crust in a 13 x 9 x 2-inch dish. Combine cream cheese, powdered sugar and 1 cup whipped topping. Spread over crust and chill.
Brown ground beef with taco seasoning. Line a large casserole dish with tortilla chips. Spread lettuce over chips and sprinkle on 3/4 cup onions. On top of this, spread a layer of refried beans, a layer of guacamole and then a layer of sour cream. Sprinkle grated cheese over the sour cream and garnish with remaining onions. This may be served hot or cold with remaining tortilla chips and, if you prefer it spicier, you can add chopped jalapeno peppers.
Grease loaf pan, 7 1/2 x 3 1/2-inch. Blend ingredients in mixing bowl. Pour into prepared pan. Bake about 45 minutes.
Chill the chicken pieces overnight. Melt butter and honey in a small saucepan. Add teriyaki. Sprinkle chicken pieces with salt, garlic salt and pepper. Dip each into butter-honey-teriyaki sauce and roll in sesame seed. Place chicken pieces on baking sheet. Bake at 350° for about 30 minutes, turning once to brown evenly. Reheat remaining sauce to serve with cooked pieces of chicken. Makes 3 to 4 dozen.
Heat oven to 350°. Slice dough into 24 (1/8-inch) slices. Refrigerate remaining dough. Place slices 2-inches apart on ungreased cookie sheets. Spread each slice with 1/2 teaspoon of jam to within 1/4-inch of edge. Set aside.
Brown meat in hot oil in large saucepan. Mix together flour, paprika, salt, pepper and garlic powder. Stir into meat mixture. Add onion, tomatoes and water. Cover and simmer 1 hour, stirring occasionally. Gradually stir evaporated milk into mixture. Simmer for 15 minutes, stirring frequently. Serve over hot noodles. Makes six 1/2-cup servings.
Combine all ingredients in large mixing bowl. Beat about 4 to 5 minutes until smooth. Pour into greased 10-inch tube pan. Bake at 350° for about 40 minutes or until it tests done. Cool according to directions on back of cake mix box.
Crumble and cook hamburger in skillet. Drain off fat. Add onion and let brown. Add beans and ketchup. Let simmer a few minutes and serve over toast. Cheap, quick and easy!
Grease pizza pan. Mix brownie mix and eggs according to directions. Add 1/2 cup chopped walnuts to mix. Bake 25 minutes at 350°. Cool in pan. Mix pudding with 1 1/2 cups milk; set aside. Spread peanut butter over cooled brownie, then spread pudding, Cool Whip and finally add 1/2 cup chopped nuts and chocolate bar shavings. Refrigerate at least 1 hour before serving.
Mix the first 2 ingredients. Let stand until sugar is dissolved and syrupy. Mix the eggs, flour, cinnamon, salt and baking soda good. Combine and mix good all ingredients and bake in a 9 x 13-inch baking dish at 375° for 40 minutes.
Saute beef, salt and onion in skillet. Drain and let cool. In a large salad bowl, place lettuce, beef, grated cheese, corn chips and dressing; mix thoroughly. Serve immediately. Makes 6 servings.
Dissolve jello in boiling water. Add orange concentrate. Mix in fruit. Put in mold if desired. Rinse mold with cold water before filling.
Blend oil, fruit sweetener, eggs and vanilla. Beat well. Stir in pineapple. Combine flour, baking soda, salt and cinnamon. Add to blended mixture. Stir in coconut, carrots and nuts. Pour into 9 x 13-inch cake pan which has been sprayed with nonstick coating. Bake at 350° for 30 to 40 minutes. Cool and frost with Cream Cheese Frosting. Serves 24.
Blend eggs, sugar, salt and vanilla. Gradually stir in scalded milk. Pour in pastry shell. Put berries on top. Bake at 350° for 35 to 40 minutes.
Cream together sugar, flour, salt, cream cheese, lemon juice and egg yolks. Fold in whipped cream and then egg whites. Bake at 325° for one hour. Cool in oven for one hour.
Preheat oven to 350°. Place spinach and onion in small saucepan with small amount of water. Cover and cook 5 minutes or until tender; drain well. Beat cheeses and seasonings in small mixing bowl at medium speed until well blended. Stir in spinach mixture and spread into 9-inch pie plate. Bake 15 to 20 minutes or until thoroughly heated. Top with tomato and Parmesan cheese. Serve with crisp rye crackers or bagel chips. Makes 12 servings.
In a medium saute pan, cook onion and garlic until onion is translucent. Add tomato sauce; cook for 5 minutes on low heat and then add zucchini. Cook for about 15 minutes.
Dissolve yeast in 1/2 cup warm water. Stir in all ingredients, adding enough flour to make firm dough that's easy to handle. Turn into greased bowl so greased side is up. Let rise to double (about 1 hour). Punch down; divide into half. Flatten each half, rolling into a rectangle. Fold in two sides and roll up tightly into a loaf. Place in greased bread pan; brush top with margarine. Let rise to double (about 1 hour). Bake at 375° for 35 to 45 minutes. Cool on rack. Cover for softer crust.
Mix Raisin Bran, sugar, flour, soda and salt. Add rest of ingredients. Batter is good for up to 6 weeks when kept covered in the refrigerator. Use as needed with muffin cups and pan. Bake at 400° for 15 to 20 minutes. Hot muffins anytime!
Put onion and pepper through food processor. Add all ingredients. Blend with mixer at slow speed. Will keep for weeks and improves with age.
Pour beans into container and rinse off juice from beans. Drain. Add ketchup and chopped onions together. Mix. Add rinsed beans to mixture. Put into a baking dish. Lay strips of bacon on top. Cover with foil. Bake at 350° for 35 to 40 minutes. Remove foil and broil until bacon is brown.
Mix into dough. Roll out and cut into doughnuts. Fry in deep fat.
Grease and flour a 9 1/2-inch tube pan. Chop almonds, raisins and figs fine. Flour them well with part of the 2 cups of flour. Beat egg whites until stiff, but not dry; set aside. In mixing bowl, blend butter, sugar, spices and salt. Beat egg yolks and add. Sift in flour and baking powder; add water and honey. Stir in floured nuts and fruits; beat well. Fold in egg whites. Pour into pan. Bake at 375° for 50 to 60 minutes.
Cook rhubarb in water. Add marshmallows, 1 cup sugar and jello. Stir well. Cool. Add Cool Whip. Chill before serving.
Cream together butter and sugar. Mix in eggs and bananas. Stir in sour cream. Sift together salt, flour and baking soda. Mix everything together. Pour into greased loaf pans and sprinkle with brownsugar. Bake at 325 degrees for 1 hour and 15 minutes.
Beat cream cheese, sugar, eggs and vanilla until well blended. Put vanilla wafers flat side down in muffin papers in muffin tins. Pour half full. Bake at 375° for 15 minutes. Cool before peeling off paper. Top with pie filling (cherry, blueberry, etc.).
Spoon cherry pie filling evenly in bottom of 13 x 9 x 2-inch pan. Spread pineapple over cherry pie filling. Sprinkle dry cake mix over pineapple. Pour melted margarine evenly over all. Sprinkle with coconut and pecans. Bake at 325° about 1 hour. Yields one (13 x 9 x 2-inch) cake.
Boil butter, brown sugar and milk 3 minutes. Cool. Add powdered sugar.
Preheat oven to 450°. Combine baking mix, milk and cheese until soft dough forms, then beat vigorously by hand for about 30 seconds. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Blend garlic powder and melted margarine. The minute the biscuits come from the oven, brush with garlic butter. Serve immediately.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can onions. Cover and bake at 350° for 30 minutes. Remove cover. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes longer. Makes 6 servings.
Mix together ingredients. Roll into 1-inch balls. Bake at 350° for 25 minutes. Use toothpicks to pick them up.
Beat eggs and add sugars and flour. Blend in melted butter. Stir in nuts and chips. Pour into unbaked pie shell. Bake at 325° for 1 hour.
Quarter margarine in bowl and add water (boiling). Stir in oatmeal and let stand for 20 minutes. Add brown and white sugars, eggs and vanilla and mix well. Sift flour, soda, cinnamon and salt into mixture and beat well. Pour into a 9 x 13-inch pan. Bake 30 minutes at 350°.
Cook mushrooms and onions in 2 tbsp. dressing over med. heat. Add flour and seasoning. Gradually add milk, stirring until thickened. Stir in vegetables and1 c. cheese. Cook 5 minutes. Spoon mixture into 1 1/2 qt. casserole. Stir 1/2 c. dressing into potatoes. Top casserole with potato mixture, broil until golden. Sprinkle with remaining cheese, broil until cheese begins to melt.
Combine candied fruit to make 4 cups (your choice), or cut back to 1 or 2 cups fruit.
Preheat oven to 350°. In a large mixing bowl, mix all ingredients together. Transfer mixture to 9 x 5 loaf pan. Cover with foil. Bake for 1 hour. Uncover and bake 15 minutes more. Remove from oven and drain excess fat. Makes 4 servings.
Add salt, cream, sugar and oil to warm potatoes. Cool before adding flour. Chill. Divide into balls and roll out one at a time, as thin as possible, adding flour as needed. Bake on medium to hot griddle, turning often, until done.
Break eggs and separate yolks. Beat the whites; add sugar slowly. Add yolks, butter, milk and flour. Bake it for about 20 to 30 minutes (medium temperature). After it's ready, cut it in half horizontally.
Preheat oven to 375°. Mix together oil, water and salt. Stir in flour. Roll out and place in oiled pie pan. Prebake 8 minutes.
Combine raisins and water. Boil for 5 minutes. Blend sugar, cornstarch, cinnamon and salt. Add to raisins and cook, stirring until clear. Remove from heat and stir in vinegar and butter. Turn into pastry. Line pan and cover with top pastry or lattice strips. Bake at 425° about 30 minutes or until golden brown.
Mix corn meal and flour; add buttermilk, oil, eggs and corn. Beat; stir in peppers and onions. Pour in half batter; sprinkle 1/2 cheese. Repeat and bake at 375°.
Cook water and raisins until raisins are done, 3 to 5 minutes. Cool and add flour sifted with soda and pinch of salt. Add remaining spices. Bake at 350° about 25 minutes. Place in loaf pan or Pyrex dish and ice with powdered sugar frosting.
Simmer chicken until tender and cut up. Simmer with celery, carrots, onion, salt and pepper in boiling water. Save chicken broth. Combine rice, chicken, mushrooms, pimiento and 3/4 cup almonds. Melt 2 tablespoons butter; blend in flour and 2 cups chicken broth. Cook until smooth and thick, stirring constantly. Add marjoram and thyme. Stir into chicken mixture. Turn into an 11 x 7 1/2 x 1 1/2-inch baking dish. Sprinkle bread crumbs and remaining almonds. Dot with butter. Bake at 350° for 1 hour. Serve with gravy made from remaining chicken broth, if desired.
Mix and cook first 6 ingredients 15 minutes and cool. Then mix flour and soda with other ingredients. Bake for 45 minutes or until sides turn loose from sides at 350°.
Brown meat, then saute onion and bell pepper. Season to taste. In about a 9 x 12-inch dish, layer shredded cabbage, washed rice, then meat. Mix the soup and 1/4 cup of water and pour over casserole. Mix the tomato sauce and 1/2 cup of water and pour over casserole. Cover tightly and bake 1 1/2 hours at 350°.
Heat oven to 350°. Cook ground meat and onion until browned. Drain. Spoon into ungreased 13 x 9 x 2-inch baking dish. Stir in taco seasoning mix (dry), tomato, picante sauce and corn. Sprinkle with cheese.
Mix ingredients together. Roll into small balls. Put in preheated 350° oven for about 20 minutes.
Mix together the flour, soda, salt, cinnamon and baking powder. Add nuts, if desired. In another bowl, mix the eggs, sugar, oil and vanilla. Add zucchini. Add both mixtures together and pour into greased loaf pans. Bake at 325° for 1 hour or so.
Cook noodles as directed; put in large casserole. Add rest of ingredients. Stir well. Cover. Sprinkle Parmesan cheese over top if desired. Bake at 350° for 45 minutes. Uncover last 10 minutes.
Mix butter, peanut butter, sugar and vanilla and shape into balls. Dip them in melted chocolate and wax with toothpick.
Mix Eagle Brand milk and lemon juice. Fold in Cool Whip. Add pineapple and nuts; blend well. Pour into 2 graham cracker crusts and chill.
Mix, then add water to desired amount. Boil and pour on crisp, clean lettuce.
Mix sugar, vinegar, salt, pepper and spices in saucepan. Heat until very hot. Pour over vegetables. Cover; refrigerate and chill thoroughly.
Grease an 8-inch pan lightly. Mix all ingredients together. Put in pan. Bake at 350° for 30 to 40 minutes.
Grind, chop or process peppers. Add sugar and vinegar. Simmer until thick. Freeze. To serve, mix with cream cheese or cottage cheese. May be used as dip or sauce over vegetables.
Sift flour with baking soda and salt; set aside. Cream sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas and lemon extract. Stir in nuts. Pour the mixture into a 9 x 13-inch greased pan and spread evenly. Bake at 350° for 30 to 35 minutes or until the cake tests done.
Boil chicken until good and done. Take out of pot to cool. Do not pour broth out of pot. After the chicken is cool, pick off bone and return to broth. Bring back to a boil. Cut tortillas into strips then into bite size pieces. Put into broth and chicken. After all has been added turn to medium low and add cream of chicken soup, let cook about 5 to 10 minutes, then it is ready to eat.
Brown meat; drain and add onion and green pepper. Mix in taco seasoning and soup. Pour into baking dish; sprinkle Cheddar cheese on top. Spread sour cream over all. Bake at 350° for 30 minutes or until hot and bubbly. Serve with Doritos chips.