HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop bacon into bite size pieces. Fry with garlic until crisp. Drain off fat and reduce heat to warm. In the mean time, beat eggs and add cream and Parmesan. Beat until blended. Add egg mixture to warm bacon and slowly warm to hot. Do not cook the eggs. While doing this have a pot of water boiling. Cook spaghetti until done but still firm. Drain and put back in the hot pan. Pour egg mixture on spaghetti and toss until the hot noodles finish cooking the eggs. Serve immediately. This is great with French bread and a green salad.
Combine ingredients in saucepan. Cook over low heat, stirring constantly until bubbly. Remove from heat. Serve immediately as topping.
Cream butter and shortening with sugar. Add eggs. Blend well after each egg. Sift all dry ingredients. Add alternately with milk. Add vanilla and cook in a greased and floured pan at 325° for 1 hour and 25 minutes.
Preheat oven to 400°. Line pan with tortillas just lapping edges over each other. Layer ground beef and onions. Spread beans and 1 teaspoon salt. Place pieces of cheese over this. Season with 1 teaspoon chili powder or garlic powder. If desired, another layer of tortillas. Mix soup, chilies and tomatoes in separate bowl. Spread evenly over the top. Bake 1 hour, turning oven to 250° last 30 minutes.
Beat egg whites until stiff. Add sugar, a small amount at a time, as you continue to beat whites. Crush the crackers and mix in with the egg whites. Add the pecans and flavoring. Pour into a buttered pie pan and bake at 350° for 25 minutes. Cool. Put in Cool Whip and sprinkle coconut on top. Keep in refrigerator.
Heat oven to 350°. Grease and line base of 8-inch cake pan. Cut butter into flour. Stir in sugar and ginger. Bind with most of the egg. Knead dough until pliable. Turn into pan. Push down to smooth surface. Pinch edge to decorate. Using a knife, mark surface lightly in a lattice. Glaze with remaining egg. Bake for 35 to 45 minutes, or until firm to touch. Cool in pan. Serves 8.
Peel apples; put in buttered pie plate. Sprinkle sugar and cinnamon over apples. Cream butter, sugar, salt and egg; add flour and spread over apples. You can add 1/2 cup walnuts if you wish. Bake 45 minutes at 350°. This is apple pie without crust.
Brown hamburger and onions. Cook celery (water to cover) until tender. Save the liquid. Mix all the ingredients except the noodles. Cook about 1 hour at low temperature. Before adding the noodles, alternate in layers in a baking dish. Makes 6 or more servings. Bake 45 minutes at 350°.
Mix together the first 3 ingredients. Mix the sugar and flour; mix together. Add vanilla. Mix the crumbs, melted butter or oleo, 1 cup sugar and cinnamon; mix well. Save 1 cup for topping. Use rest to make crust with fingers in glass 8 x 12-inch pan. Form crust evenly. Spoon in egg mixture carefully. Sprinkle reserved topping on top. Bake for about 1 hour at 350°.
Preheat oven to 350°. Sift flour, salt and baking powder together 3 times. In a separate bowl, cream shortening and add peanut butter. Add sugar slowly, beating thoroughly. Add eggs and beat again. Add flour mixture and milk alternately. Bake in 9 x 13-inch pan in oven for 30 to 35 minutes. Check for doneness.
Preheat oven to 400°. Arrange fish fillets in a single layer in a greased 9 x 13-inch baking pan. Sprinkle with salt and pepper.
Soften yeast in warm water (110°). Combine milk, shortening, sugar and salt. Cool to lukewarm. Add softened yeast and eggs. Beat well. Add flour, sifted with cinnamon and raisins. Mix to soft dough.
Cut broccoli and cauliflower into florets. Shred cheese. Chop onion. Mix all ingredients together.
Cook until thick and bubbly. Add 3 tablespoons lemon juice. Peel and slice apples into 7 jars. Cover apples with the syrup. Process 20 minutes in water bath.
Heat coals or gas grill. Spray 18 x 13-inch piece of heavy-duty aluminum foil with cooking spray. Place potatoes on foil. Drizzle with oil; sprinkle with seasoned salt. Wrap foil securely around potatoes. Grill 4 to 5-inches from medium heat 30 minutes, turning once. Open packets; sprinkle cheese over potatoes. Cover loosely and let stand for 4 to 5 minutes or until cheese is melted. Makes 6 servings.
Melt butter in saucepan. Remove from heat and add cocoa, sugar, flour, eggs and salt. Stir together with spoon, not electric mixer. Then add vanilla extract and chopped nuts. Pour batter into greased 9 x 9-inch dish and bake at 300° for 25 to 30 minutes.
Oil a 12-cup mold or Bundt pan or two 6-cup molds; set aside. In a large bowl, mix cream cheese and sour cream until fluffy. Stir in fruit cocktail, pineapple, oranges, marshmallows and walnuts. In a medium bowl, whip whipping cream until stiff. Fold whipped cream into fruit mixture. Pour into prepared mold. Cover with foil and freeze until solid. May be frozen for several months.
Dissolve jello and salt in boiling water. Add cold water and vinegar; chill until thickened. Add 1 1/2 cups shrimp, celery, pimiento and 1 1/2 cups jello. Spoon into 6-cup ring mold. Chill until set, but not firm. Add sour cream, parsley, onion and curry to remaining jello. Spoon into mold. Chill until firm, about 4 hours. Unmold and serve with salad greens, if desired. Garnish with remaining shrimp.
Beat the egg and mashed potatoes together. Add flour and baking powder. Mix well and drop by spoonful in deep fat (hot enough to brown a cube of bread). Fry until golden brown.
In a large pot, combine diced potatoes, onions and butter. Cook over low heat until potatoes are almost done. Add cream soups and milk. Simmer until blended well. Add crabmeat and shrimp. Ready to eat.
Cream sugar and margarine. Add eggs, one at a time, beating after each one. Stir in bananas. Beat well. Add flour and soda mixture. Add walnuts and vanilla. Stir until blended. Pour into a greased loaf or tube pan. Bake at 350° for 25 or 30 minutes or until a toothpick comes out clean. Do not use an electric mixer.
Mix and press in large baking dish. Bake at 400° for 10 to 15 minutes; cool.
Mix cake mix according to package and bake 20 minutes in large greased jelly roll pan. Then take vanilla pudding and 1 cup milk and cook until thick. Put Saran Wrap on top and cool. Then take margarine, Crisco and 1 cup sugar; cream well. Add cooled pudding to creamed mixture. Beat 10 minutes. Spread on cooled cake. Take pineapple (juice and all), add cornstarch and 1 cup sugar, cook until thick. Cool, then spread on top of pudding mixture. Sprinkle with nuts.
Mix chicken, soup and sour cream. Place in baking dish sprayed with Pam. Sprinkle crushed Ritz on top. Drizzle butter over Ritz crackers. Sprinkle with poppy seeds. Bake @ 350 degrees for 45 minutes.
Dissolve jello in 2 cups boiling water; then add 7-Up. Chill until partially set. Add pineapple, bananas and marshmallows. Chill until set.
Mix first 5 ingredients together. Put 1/2 mixture in a 9 x 9-inch pan and pat down. Spread cherry pie filling on mix and sprinkle with water. Put rest of dry mix on top. Bake at 350° for 40 to 45 minutes. Serve with vanilla ice cream.
Melt together the butter, chocolate chips and peanut butter. Pour mixture over Rice Chex. Cool. Put into large plastic bag containing powdered sugar. Shake until well coated.
Tear lettuce into bite-size pieces. Add dressing, croutons and cheese. Toss and serve.
Mix sugar and margarine together. Add eggs, one at a time, and beat. Mix in flour and bake at 350° for 30 minutes. Cut in squares.
Beat egg whites stiff. Mix all ingredients, except egg whites, then fold them in carefully. Bake in greased 9 x 13-inch casserole pan for 1 hour at 350°. Can be made the day before and refrigerated. If you do this, take it out an hour before you want to bake it.
Sift together flour, soda, salt, cinnamon, nutmeg and sugar into bowl. Make a well and add eggs, salad oil, water and pumpkin. Mix well. Add pecans. Put into 3 small loaf pans, greased and floured. Bake 1 hour at 350°. Keep refrigerated.
Fry bacon in large skillet; drain off all but 3 tablespoons drippings. Combine remaining ingredients in container of electric blender. Process on low speed until light and fluffy. Pour into skillet with bacon and hot drippings. Cook over low heat, stirring gently, until done. Serve immediately. Yields about 6 servings.
Heat oven to 400°. Cook lima beans as directed on package; drain. Turn into ungreased 4 1/2 quart casserole. Add baked beans and kidney beans. In covered skillet, simmer sausages in small amount of water 5 minutes. Drain liquid from skillet; pan fry sausages until brown on all sides. Cut each sausage into 2 or 3 pieces; add with ham to beans. Stir together remaining ingredients; pour over casserole. Gently mix all ingredients. Bake uncovered 1 hour. Makes 10 to 12 servings.
Mix together apple chunks and oranges and divide equally into 4 bowls or dessert dishes. Prepare caramel according to package (or melt caramels on low heat). Drizzle by spoonfuls over fruit, as much as desired. Sprinkle with butterscotch chips. Serve immediately. Caramel thickens as it cools and gets really gooey!
Grind vegetables and squeeze out as much juice as possible. Add sugar, vinegar, celery seed and mustard seed. Add turmeric. Cook and bring to a boil. Seal in jars. Makes 7 to 8 pints.
Cut steak up into frying size pieces. Roll in flour and fry like you would fry chicken. As you take it up, place it in a pot on burner. Add more water & onions. Turn temperature down to low. Keep stirring or it will stick. Let cook until steak is tender & gravy thickens.
Mix all ingredients well; pour into 2 loaf pans. Bake at 350° for 45 minutes or until done.
Generously butter a casserole dish. Mix the soup with about 1/2 to 3/4 can of water. Heat to almost boiling. Add to potatoes in a casserole dish. Add salt and pepper to taste. Bake in oven or microwave until tender. Remove from oven and top with bacon bits, if desired.
Blend Ricotta, egg, 1/2 cup Mozzarella, 1/2 teaspoon Italian seasoning and 2 tablespoons Parmesan in bowl. Stir remaining Italian seasoning into tomato sauce. Spread 3/4 cup of sauce in bottom of 8 x 8 x 2-inch square baking dish. Place single layer of noodles over top. Spread 1/2 of Ricotta mixture on top. Layer lasagna noodles, 3/4 cup sauce, lasagna noodles, remaining Ricotta, lasagna noodles, 1/2 cup sauce plus cooked chicken and lasagna noodles. Top with remaining sauce, Mozzarella and Parmesan. Cover with foil. If you wish, you can freeze for up to 1 month. Thaw in refrigerator before baking. Bake the lasagna, covered, in 400° oven for 40 minutes. Remove foil. Bake another 10 minutes or until golden and heated through.
In large bowl, combine flour, bran cereal, sugar and baking soda, baking powder, salt, allspice and orange peel. Add buttermilk, oil and eggs. Mix well. Stir in fruit bits.
Drain beans and place in casserole. Add spices. Bake at 350° for 1 hour.
In a large frypan or Dutch oven sweat onion and garlic in 2 tablespoons of oil. Cook until onion is translucent. Add peppers, tomatoes and jalapeno peppers. Cover and cook for 5 minutes. Serve hot with chips.
Cream together margarine, shortening and sugar. Add eggs one at a time. Beat 2 minutes after adding each egg. Mix together the dry ingredients and set aside. Mix all 6 flavorings; add milk. Then add dry and liquid ingredients to cream mixture alternately. Bake in a greased and floured 10-inch tube pan for 1 hour and 20 minutes at 350°. Do not open oven door while cake is baking.
Combine flour, baking powder, cinnamon, soda and salt. Beat together shortening and sugar at medium speed in an electric mixer about 3 minutes. Add eggs, one at a time, beating well after each addition. Gradually add dry ingredients, mixing well after each addition. Fold in 1 cup cranberry sauce, raisins and nuts; spoon into well-greased 9-cup Bundt pan. Bake in moderate oven (350°) for about 1 hour or until wooden pick in center comes out clean. Cool 10 minutes; remove from pan, inverting on wire rack. Heat remaining cranberry sauce and dash of cinnamon in small saucepan. Pour warm sauce over cooled cake. Yield: 1 (9-inch) Bundt cake.
Scramble sausage in pan; slightly brown. Pour off all grease. Add Bisquick, cheese and water. Make in small balls. Bake at 400° to 450° for 12 to 15 minutes or until brown. Can be frozen and baked as needed. Serves 10 to 12.
Peel apples and slice thin. In an unbaked pastry shell, place 1/2 the apples. Mix 1/2 cup sugar and cinnamon together. Sprinkle half of this over the apples in the pastry shell, then add remainder of apples; sprinkle the rest of the sugar and cinnamon on top of apples.
Place oleo, parsley, dill, onion flakes and cheese in 9-inch pie plate. Melt over low heat or in oven, cut biscuits in quarters. Swish each piece in oleo mixture. Place close together. Bake at 425 degrees (12 to 15 minutes).
Brown ground chuck or ground turkey. Drain. Layer noodles over meat and sprinkle with dry soup mix. Pour tomato sauce and 2 cups water over all. Press noodles down into liquid but do not stir. Cover and bring to boil. Reduce heat to low and cook for 20 minutes. Stir before serving.
Mix all ingredients, then pour in unbaked pie shell. Makes 2 (9-inch) pies. Bake both pies at same time at 350° for 30 minutes.
Mix together sweetened condensed milk and thawed lemonade. Fold in Cool Whip. Pour into 2 pie shells.
Mix brown sugar, shortening, milk and salt in saucepan. Stir over low heat until shortening melts. Bring to a full, rolling boil, stirring constantly. Boil for 1 minute (220°). Remove from heat and beat until lukewarm (120°). Stir in vanilla. Continue beating until a smooth spreading consistency.
Put all ingredients in a large bowl; mix well. Place batter in 3 (5 x 9-inch) or 4 (3 x 7-inch) greased loaf pans. Bake for 1 hour and 15 minutes at 350°.
Mix all of the ingredients. Bake in a greased and floured tube pan, sprinkled with 1/2 cup chopped walnuts. While hot, take out of cake pan and flip so that walnuts are on the bottom. Poke holes in cake with large serving fork.
Brown sausage in a Dutch oven. Remove and drain on paper towels. Drain off drippings, reserving 1 tablespoon in Dutch oven. Saute onions in reserved drippings 3 to 5 minutes. Add sausage, cabbage, carrots, potatoes and water. Cover and cook on low heat for 20 minutes or until vegetables are tender.
Cream butter and shortening; gradually add brown sugar and regular sugar. Add eggs, one at a time. Add sifted dry ingredients alternately with milk. Add vanilla and chopped walnuts. Bake at 350° for 1 hour and 15 minutes in tube pan (cool 10 minutes). Remove from pan and glaze.
Mix squash, bell peppers, onion, and salt; let stand one hour, then drain. Mix vinegar, sugar, mustard seed, and celery seed; bring to a boil and cook 20 minutes; add vegetables. Boil for 1 minute; pack and seal in sterile jars. Chill before serving.
Cut up round steak. Saute onion in oil. Dip steak in mixture of flour, salt and pepper (and any other spices). Brown meat in pan with onion. Add enough water to cover meat. Cover pan and simmer 1 hour. (Add more water as it evaporates.) Add Kitchen Bouquet to brown gravy. Serve with mashed potatoes.
Mix the first 6 ingredients. Chill. Roll into small balls, put on toothpick and dip.
Arrange chicken skin side up in large dish; top with one piece bacon and bake at 400° for 25 minutes. Spoon off fat. Meanwhile, melt butter in saucepan and stir in flour and salt until smooth. Gradually stir in milk and cook (while stirring) until mixture thickens. Gradually add both cheeses to the mixture and spoon over chicken. Broil several minutes or until lightly browned. Serves 3 to 4.
Preheat oven to 325°. Combine margarine, cake mix and 1 egg. Stir together until dry ingredients are moistened. Pat mixture into bottom of well-greased 15 x 10-inch jelly roll pan. Beat remaining 2 eggs, lightly, then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jelly roll pan, spreading evenly. Bake 45 to 50 minutes or until golden brown. Cool pan on wire rack to room temperature. Makes 4 dozen.
Mix well. Cover with foil. Mix every once in awhile by turning the bowl upside down. Keep in icebox overnight.
Preheat oven to 450°. Mix flour and shortening until it gets crumbly. Blend milk into flour mixture with fork. Put sausage in mixture and continue to blend with a fork. Add more flour if it is too sticky. Knead it and roll it out into a flat 1/2-inch thick sheet. Cut or roll. Bake 10 minutes. Makes 14 rolls.
Cream sugar, eggs, vanilla and shortening together. Add dry ingredients and then chocolate chips. (This batter is real stiff so if you don't have a heavy-duty mixer, you may want to use a spoon.) Bake at 350° for about 8 minutes.
Sift flour and sugar. Cut in butter until coarse like meal. Add egg, cream and vanilla. Roll on floured board. Cut and bake about 8 minutes at 325°.
Trim crust from bread. Butter slices lightly and fit into buttered 7 x 11-inch dish. Sprinkle with 1 1/2 cups cheese. Top with ham. Mix eggs, onion, mustard, etc. together and pour over layered ingredients. Cover and refrigerate 8 hours or overnight.
Line unpricked pastry shell with double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15 to 20 minutes or until slightly cooled. Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Garnish with mint if desired. Yield 6 to 8 servings.
Cream butter and sugar. Add eggs, then stir in flour. Mix 2 minutes at low speed. Add milk and flavoring. Beat. Bake at 350° for 30 to 35 minutes in Bundt pan.
Simmer ingredients for 1 to 2 hours. Top with shredded cheese, Fritos and sour cream when serving.
Cream sugar and Crisco. Add eggs, beating well. Sift all the dry ingredients but soda and add alternately with buttermilk. Add vanilla and food coloring. Then combine vinegar and soda and stir into the creamed mixture. Bake in 2 (9-inch) well-greased cake pans or 3 (8-inch) cake pans at 375° for 30 to 40 minutes.
Dissolve jello, sugar and water together. Add all the remaining ingredients. Mix well and refrigerate overnight.
Combine all ingredients in saucepan. Bring to boil; stirring constantly. Cool. Store in refrigerator. Serve over cream cheese or use as a relish for ham/pork. Makes 3 cups.
Mix ingredients together. Add 1 pound (2 cups) crab meat (back fin best). Best if made at least 2 hours before cooking.
Place onion on roast with toothpicks. Pour Worcestershire sauce over roast. Season with spices. Preheat oven to 500°. Cover roast with aluminum foil. When oven is ready, place roast in oven and cook 5 minutes per pound. Turn off oven and leave door closed for 2 hours. Don't peek!
Place peach halves in buttered custard cups or 8 x 8-inch glass baking dish. Beat eggs until thick and lemon colored. Add sugar, blend in cinnamon and breadcrumbs. Stir in melted margarine. Spread over peaches and bake in 400° oven for 30 minutes or until golden brown.
Combine in large bowl; cook on High in microwave for 2 minutes. (Cover with Saran Wrap.) Blend in with mixer vanilla and nuts. Pour in a greased square pan. Refrigerate for 1 to 2 hours before cutting. Once cut into squares, I store it in the refrigerator.
Mix and pat into a greased 9 x 13-inch pan the first 5 ingredients. Bake 12 minutes at 375° or longer for crispness. Set aside to cool. Melt chocolate chips and blend in peanut butter. Spread over crust; refrigerate to cool. Cut into squares.
Stir together the flours, baking powder, salt, sugar, sesame seed, dry mustard and herb of choice. Set aside. In a large mixing bowl, combine the bran cereal and the milk. Let stand 2 minutes. Add the egg and butter or margarine, blending well. Add the flour mixture, stirring only until combined. Coat a 12-muffin tin with nonstick cooking spray or line with muffin cups. Fill each 2/3 full with muffin mixture. Bake at 400° for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Mix soup and mustard. Break corned beef into bite-size. Combine all ingredients and pour into greased 2-quart casserole dish. Cover and bake in 375° oven for 45 minutes.
Spread	beans in a large plate. Peel and mash avocado(s). Spread over beans. Add taco seasoning to sour cream. Put	over avocado(s). Sprinkle cheese over sour cream, then black olives. Put sauce in middle of dish inside half of a cleaned out green pepper.
Bake chocolate cake according to directions. Immediately after taking cake from the oven, use a fork to poke holes in the cake. Pour the can of sweetened condensed milk over the hot cake. Next, pour a jar of hot fudge topping over the cake. Cool cake in refrigerator. Before serving, top with chocolate Dream Whip.
Dice onion; slice celery and fry both in oil until soft, about 5 minutes. Add hamburger; cook and stir until meat is browned. Stir in tomatoes, catsup, soy sauce, Worcestershire sauce and lima beans. Season with salt and pepper to taste. Cover tightly and simmer over low heat about 15 minutes.
Combine egg, milk, shortening and add to dry ingredients. Stir until moist. Cook on greased griddle.
Cream shortening and sugar. Add eggs, one at a time. Sift flour, cocoa and salt. Add alternately with iced tea and soda. Add vanilla. Bake about 50 minutes (or until toothpick inserted into center comes clean) at 325° in a Pyrex baking dish (8 x 11 1/2 x 2 1/4-inch) or 350° in metal pan. It takes a little longer to bake in glass pan.
Combine above ingredients and put in an ovenproof bowl. Bake at 350° until lightly brown, about 25 minutes.
Preheat oven to 350°. Combine flour, 1/4 cup unsweetened cocoa, sugar, baking powder and salt. Stir in milk, vanilla and butter until smooth. Add chocolate chips and brown sugar; pour in ungreased deep dish baker. Sprinkle in the remaining 1/4 cup unsweetened cocoa. Place the ingredients on oven rack, then add boiling water. Bake for 35 minutes; cool for 10. Serve over ice cream. Serves 8.
Preheat oven to 350°, placing one rack on top of oven and one rack on lower shelf in oven. In bowl, cream together sugar, butter and margarine. Add egg yolk, vanilla and half and half. Add dry ingredients, starting with flour. Mix well. Press dough into sand bakkel tins. Bake, placing on lower shelf, for 7 minutes, then top shelf for 2 minutes (9 minutes total). Slide off sheet. Leave them right side up until cool enough to handle. Pop out of tin with a slightly squeeze. Makes about 45 bakkels.
In a saucepan, cover and cook celery, green pepper and onion in butter or margarine until tender, but not brown. Stir in celery soup, cheese and milk; heat and stir until cheese melts. Gently stir in sliced eggs and pimiento. Serve spooned over buttered toast. Makes 4 servings.
Cream shortening and sugars. Add beaten eggs and vanilla, then the dry ingredients and nuts. Form in long rolls. Wrap in wax paper and let stand overnight. I usually put them in the freezer until you can slice them off nicely. Bake on ungreased cookie sheet for about 10 minutes at 350° to 375°. Makes quite a lot of cookies.
Separate the breadsticks. Stick the ends together so each one forms a circle and then twist it into a figure 8. Sprinkle with garlic powder and Italian seasoning.
Brown meat and mix with all ingredients. Bake at 350° for 45 minutes.
Mix all ingredients together in the order given. Chill dough. Remove from refrigerator and divide dough into 6 parts. Roll each part in sugar until 10-inches long and 3/4-inch wide. Flatten to 1/4-inch thickness. Place 2 rolls on each of 3 foil lined cookie sheets. Sprinkle rolls with sugar. Bake at 300° for 1/2 hour. Slice on diagonal while still warm. Allow to cool thoroughly on cookie sheet. May be frozen.
Preheat oven to 400°. Grease 1 1/2-inch muffin tin. Cream butter and sugar. Add eggs and mix well. Blend in sweet potatoes. Sift flour with baking powder, salt, cinnamon and nutmeg; add alternately with milk. Do not overmix. Fold in nuts and raisins.
Combine chili sauce and grape jelly in large sauce pan; cook over medium heat, stirring constantly for 3 minutes or until mixture begins to boil. Add sausage; cook an additional 3 minutes or until thoroughly heated, stirring often.