HumbleIntelligence/food-ner-1-Million huggingface dataset:
Partially cook bacon; remove from drippings and set aside. Cook onion and garlic in drippings until tender but not brown. In large bowl, combine egg and tomato sauce. Stir in bread crumbs, mushrooms, onion mixture, parsley, salt and pepper. Add meat and mix well. Divide mixture into 4 parts. Form into meat loaf style rolls. Place 3 slices bacon side by side on wax paper. Place meat at one end of bacon and roll up jelly roll style. Secure with toothpicks if necessary. Place rolls seam side down in large baking dish. Bake 30 minutes at 350°. Turn and bake 30 minutes longer.
Mix first 5 ingredients until smooth. Roll out and spread 1 tube of crescent rolls in ungreased 9 x 13 pan. Pour mixed ingredients on top and spread evenly. Roll out other tube of crescent rolls and lay on top of filling. Bake at 350° for 20 to 30 minutes (until slightly golden).
Place half of chili on bottom of greased 1-quart baking dish. Cover with half corn chips, onion and cheeses. Repeat with layers of remaining chili, corn chips, onions and top with cheeses. Bake uncovered at 350° for 30 minutes.
Mix crushed cookies with melted butter; pat into a 9 x 13-inch pan. Bake 8 minutes at 350°. Allow to cool. Beat cream cheese and powdered sugar together. Add 1 container Cool Whip and beat until fluffy. Pour over cooled crust and refrigerate. When chilled, spread pudding over cream cheese mixture. Top with remaining whipped topping.
In large bowl, dissolve yeast in water. Add buttermilk, eggs, 2 1/2 cups flour, butter, sugar, baking powder and salt. Blend on low speed for 1/2 minute, then 2 minutes on medium speed. Stir in enough flour to make dough easy to handle.
Marinate London broil 8 to 24 hours. Grill to desired doneness.
Combine gelatin and water, let stand 5 minutes. Heat soup, add in gelatin and cream cheese just until melted, remove from heat and let cool. Stir in remaining ingredients and chill in serving dish for 3 hours or until firm. Serve with crackers.
Mix all ingredients and place in refrigerator overnight. Put in freezer jars (do not fill to top). Put in freezer. Thaw to eat. Will keep in refrigerator after thawing for 1 week.
Preheat oven to 350°. Cream butter or margarine. Add the sugar and cream until fluffy; blend in eggs. In a bowl, combine sour cream and baking soda. Set aside.
Sprinkle dry Jell-O over cottage cheese and mix. Add drained pineapple and oranges. Fold in Cool Whip; chill.
Cook sausage until browned; drain. Press rolls into ungreased 12-inch lipped pizza pan. Spoon on sausage. Sprinkle on potatoes. Top with Cheddar cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan over top. Bake at 375° for 25 to 30 minutes. Serves 6 to 8. Cut like a pizza.
Add sugar gradually to beaten eggs. Continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into a chilled 1 1/2-gallon container and freeze. (Use either electric or hand-turned freezer.)
Beat together butter, sugar, egg and vanilla until well blended. Add combined flour, soda and salt. Mix well. Stir in oats, cheese, wheat germ and bacon. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake in preheated moderate oven at 350° for 12 to 14 minutes or until edges are golden brown. Cool 1 minute on cookie sheet. Remove to wire cooling rack. Store in loosely covered container in refrigerator or at room temperature. Makes 3 dozen.
Lightly oil a 9 x 5 x 3-inch loaf pan. Prepare lemon gelatin according to package directions. Pour into pan; chill until firm. Soften unflavored gelatin in cold water. Bring fruit cocktail syrup to a boil. Remove from heat and dissolve unflavored gelatin in hot syrup. Stir into cottage cheese. Add fruit cocktail; spread evenly over lemon gelatin. Chill until firm. Prepare cherry gelatin according to package directions. Chill until mixture mounds when dropped from a spoon. Pour over cheese layer. Chill until firm. Unmold on lettuce. Slice and serve with crackers. Makes 6 to 8 servings.
Brown meat, onions and celery. Add soups. Simmer, uncovered, on low heat for about 2 hours. Serves 18 to 20.
Prepare fish. Top each fillet with 1 sprig dill, 1 to 2 slices mushrooms, 2 slices peeled ginger root, 1/4 teaspoon minced garlic mixed with 1 teaspoon butter. Cut paper bags to sheets large enough to fold generously over fish and butter inside of bag. Fold over each prepared fillet and place on a cooking tray. Bake in a 350° preheated oven for 12 to 15 minutes. Serve in bag.
In a large saucepan, cook onion and garlic in margarine until tender. Stir in flour, salt and thyme. Gradually stir in milk. Cook and stir over medium heat until mixture thickens. Stir in cheese. Cook and stir until melted. Add broccoli, carrots and mushrooms. Heat through. Serve over hot cooked spaghetti. Makes 6 servings, approximately 260 calories per serving.
Beat butter and shortening on medium to high for 30 seconds. Add sugar, cocoa powder, baking soda and salt. Beat until combined. Mix in flour using spoon if necessary. Chill about 45 minutes or until easy to handle. Shape dough into small balls. Place on greased cookie sheet. Place one chocolate chip onto each ball, flattening it slightly. Bake at 375° for 8 to 10 minutes.
Drain beets; reserve liquid in 1 cup glass; pour beet liquid and add enough water to make 1 cup liquid. In one quart microwaveable casserole dish or bowl, combine sugar, cornstarch, salt, pepper, and vinegar. Stir in beet liquid; cook uncovered on high 2 1/2 to 3 minutes. Stir occasionally until mixture thickens and is clear. Add beets and stir lightly. Cook covered on high about 5 minutes.
In small bowl, mix tomato sauce, mustard, vinegar and brown sugar; set aside. Mix beef, onion, egg, crackers, salt and pepper. Add half of tomato sauce mixture and blend. Shape into loaf and make depression in center. Pour the rest of the tomato sauce over the top of the loaf. Cook for 18 to 20 minutes, uncovered, or until center is cooked. Let stand 5 to 10 minutes before serving.
For pastry: Cream butter and add cream cheese; cream together. Stir in flour. Press into mini muffin pans (like pizza dough). Add a little chopped pecans to the bottom of each cup.
Brown hamburger and drain. Add seasoned salt, pepper, dill, brown sugar, onion, mushrooms and tomato soup. Cook noodles; drain. Add cream of chicken soup. Layer 13 x 9-inch pan with hamburger mixture and then noodle mixture. Put cheese, half between, then on top. Bake at 350° for 45 minutes.
Mix dry ingredients together and set aside. Mix milk and egg. Add chopped onion and jalapeno. Mix with dry ingredients. Drop by teaspoonfuls into hot oil. Fry until golden brown.
Saute onions and mushrooms in a little olive oil in large heavy pot. Drain off oil. Add all other ingredients. Bring to a boil, then simmer until thick (2 to 2 1/2 hours). Keep covered. When slightly cooled, refrigerate. Serve next day.
Beat eggs slightly. Add sugar, syrup, salt, vanilla and butter. Place the pecan pieces in the bottom of the uncooked pie shell. Add filling. Bake at 400° for 10 minutes, then reduce to 350° and bake until mixture sets, 30 to 35 minutes.
Grease and flour 2 (9-inch) pans. Preheat oven to 350°. Cream shortening. Add sugar and eggs; beat well. Make a paste of the cocoa and food coloring. Pour into creamed mixture and blend well. Combine salt and vanilla with the buttermilk; add to creamed mixture alternately with sifted cake flour. Mix vinegar and baking soda in small bowl; fold into batter, do not beat. Pour batter evenly into prepared pans and bake for 30 minutes or until cake springs back when lightly touched. (Cake can also be baked in 13 x 9-inch pan for 35 to 40 minutes.) Cool and remove cakes from pans. Split each layer in half to make 4 layers; frost.
*If you use Dream Whip, reduce sugar to 1 1/2 teaspoons.
Preheat oven to 350°. In saucepan over low heat, melt chocolate and oleo. Stir in Eagle Brand, hot water and eggs; mix well. Remove from heat. Stir in remaining ingredients. Pour into prepared pastry shell. Bake for 40 to 45 minutes, or until center is set. Cool; chill 3 hours. Top with ice cream. Refrigerate leftovers.
Preheat oven oven to 425°. Sift together the flour, baking powder and salt. Add the cornmeal and stir until well mixed.
Filling: Make into paste. Cook until thickened and cool 1 cup canned milk and 3 tablespoons flour. Beat until fluffy sugar, shortening, vanilla and salt. Add to paste and beat. Add pineapple. Make cake mix as directed. Bake on two foil-lined cookie sheets at 350° for 18 to 20 minutes. Place filling on cake. Roll like a jelly roll after filling. Refrigerate.
Mix ingredients (except buns) in a medium size bowl until well blended. Divide portions of tuna mixture onto hamburger buns. Wrap buns in tinfoil and bake at 375° for 15 minutes. Let stand 5 minutes before unwrapping from tinfoil.
Heat milk. Put bread in it. Remove from burner. Let sit for 5 minutes. Add butter, salt, sugar, eggs and vanilla. Mix. Pour into greased dish and bake inside a pan of hot water for 40 to 50 minutes until firm.
Mix eggs and oil. Add dry ingredients. Mix well. Add carrots and nuts. Bake 350° for 30-35 minutes.
Mix ingredients well with much Care and Sharing. Watch constantly to prevent boiling over. Test often while cooking. Sprinkle generously with Kindness and Affection. Add seasoning of Children, according to your taste. Yields a lifetime of Happiness.
Melt butter. Add sugar and cocoa and stir to combine well. Blend 1/2 cup of the milk. Boil to a full boil for 1 minute. Remove from heat and stir in 1/2 teaspoon vanilla; add remaining milk. Good warm or cold.
Boil chicken and cut in small pieces. Boil rice. Saut chicken pieces in butter for a few minutes. Take chicken pieces out of butter. Set aside. Add bell pepper, onion and celery to butter. Saut until onion becomes clear or changes color. Add chicken to vegetables. Stir. Add cooked rice, mixing well.
Mix meat, soup mix and garlic powder together. Form mixture into small balls. Add ketchup and beer to saucepan and mix together. Add meatballs, cook to boiling, then simmer for 1 hour.
Combine butter and cracker crumbs; spoon 1/2 the crumbs into a 2-quart casserole. Cover with chicken. Combine sour cream, soup and broth; pour over chicken. Top with remaining cracker crumbs. Bake at 350° for 20 to 25 minutes.
Place potatoes, then pork and then bacon in layers in crock-pot. Sprinkle salt, pepper and rosemary on top of each layer. Cover barely with water. Cook 6 to 8 hours until tender. Serve with hot cornbread or rolls.
Combine shortening, butter and sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine	flour and baking powder; add to creamed mixture alternately with milk and vanilla, beating well after each addition. Stir in crushed pineapple.
Mix flour, powdered sugar and margarine. Put in an 8 x 8-inch square pan, building up 1/2-inch edge. Bake at 350° for 20 minutes. Beat eggs until fluffy and add rest of ingredients. Beat well. Pour over hot crust. Bake an additional 25 minutes or longer until imprint remains when touched. Cool. Cut into squares. (Sprinkle top with powdered sugar while hot if desired.)
In a large bowl, mix nuts, coconut and jello. Add condensed milk and vanilla and mix well. Cover and chill 1 hour. Pour water into a small bowl. Color green with food coloring. Add almonds and mix until almonds are a deep green color. Lift almonds out onto a paper towel to dry. Shape chilled mixture into strawberries, using about 1 teaspoon for each. Roll in red sugar and dip ends in green sugar. Use the almond slivers for stems.
Mix all of the ingredients in the mixer for 3 minutes. Pour into a well greased Bundt pan. Bake at 350° about 50 minutes. Cool. Invert after 20 minutes and remove cake.
Boil eggs. Cut lettuce into bowl. Set aside. In separate bowl, dice onion, tomato and mushrooms. Crush chips in bowl with lettuce. Add together lettuce mix and diced vegetables. Bring sauce to a boil. Add sauce to mixture. Stir together well and serve.
Combine first 3 ingredients; spread in bottom of a 9 x 13-inch pan. Sprinkle with coconut and pecans. Mix last 3 ingredients together, blending well. Spread over coconut and pecans. Bake at 350° for 35 to 40 minutes.
Mix all together and pour in pie shell. Bake at 400° for 60 minutes.
Mix Oreos and butter. Press into an 8-inch pie plate. Mix remaining ingredients and spoon into crust. Refrigerate until ready to serve.
Make shell first; soften margarine with hand. Mix eggs, orange juice and vanilla. Add sugar, flour and baking powder. Knead until dough holds together and forms a ball. Roll dough out to make crust and place in 9-inch pie pan.
Combine eggs, milk, baking powder and vanilla extract. Pour over bread to soak. Cover and refrigerate overnight. In the morning, combine frozen strawberries, bananas, sugar, and apple pie spice. Put fruit mixture in greased 9 x 13-inch baking dish. Top fruit with soaked bread. Sprinkle with cinnamon sugar. Bake in 450° oven 20 to 25 minutes.
Mix all ingredients together and store in an airtight container. Use 2 teaspoons of the mixture per cup.
Cook until thick. Stir in raisins. Pour in a baked 8-inch pie shell. Beat egg whites for topping. Brown in oven.
Clean mushrooms. Cook in boiling salted water for 10 minutes. Drain well. Combine with remaining ingredients.
Mix all ingredients together and make sheet cake or layer cake. Bake at 350 degrees until golden brown.
Boil chicken until done. Break in small pieces. Cook broccoli. Place broccoli in a large baking dish. Put chicken over broccoli. Put soup and cheese plus 1 can of water in a small pot. Heat until cheese melts. Pour over chicken. In a large bowl, break bread up and pour melted butter over it. Toss until covered. Put layer over top of chicken. Bake in a 350° preheated oven for 25 to 30 minutes or until brown and bubbly.
Dissolve Jell-O and sugar in hot water. Add remaining ingredients, mixing well. Pour over ice to serve.
Mix cheese, butter, celery seed, salt, onion and flour. Form a ball of dough and then roll out on a lightly floured work surface. Cut into squares. Transfer to an ungreased cookie sheet and bake at 450° for about 8 minutes. Yields 18 crackers.
Mix ingredients in order given in a 4-quart casserole. Top with mixture of cornflakes and margarine. Bake at 325° for 1 1/2 hours. Serves 10.
Combine gelatin and water, let stand 5 minutes. Combine next 8 ingredients. Cook over low heat, stirring constantly until mixture begins to thicken. Add gelatin and stir until dissolved. Cool. Beat egg whites until stiff. Add remaining sugar by tablespoonfuls. Fold into pumpkin mixture into cool baked pie crust. Chill before serving.
Mash potatoes (fresh potatoes may be used). Then blend all the remaining ingredients. Pour into a greased Bundt pan. Bake at 350° until done, approximately 60 to 70 minutes.
Preheat oven to 350°. In a bowl, beat eggs, then add light corn syrup and light brown sugar, butter or margarine and vanilla until well blended. Put pecans on the bottom of the pie shell. Then pour over the pecans the liquid mixture. Bake at 350° for 1 hour and 20 minutes. Cool. Top with whipped cream and enjoy! Makes 8 servings.
Combine in microwave dish. Bake for 7 minutes or until cheese bubbles. Put more cheese on top and let melt. Put toasted bread crumbs on top.
Melt the butter over hot water. Remove from heat and cool. In the top of a double boiler, blend egg yolks into butter. Add boiling water slowly, stirring constantly, until thickened, over hot water. Remove from heat. Stir in lemon juice, salt and cayenne pepper. Yields 1 1/4 cups.
Put tomato paste in large pot and add water slowly, mixing with a whisk or spoon. Add oregano, basil and garlic. Bring to boil and lower heat to slow boil. Add onion and 1/4 teaspoon pepper. Cook for 1 hour, stirring occasionally.
Spray 9 x 13 pan with Pam. Sprinkle bottom of pan with nuts and coconut to make a layer. Prepare cake mix according to package directions and spread over nuts and coconut. Mix together the confectioners sugar, margarine and cream cheese. Dollop or spread over cake mix layer. Bake at 350° for 40 to 45 minutes.
Mix together cream cheese, sour cream, diced chili and garlic. Refrigerate overnight. Note: May use non fat products.
Flatten chicken with meat mallet to 1/4-inch thickness. Flour breasts, thin dip into egg, then bread crumbs. Cook chicken in oil on medium-high heat until well browned on both sides; be sure not to overcook. Pour spaghetti sauce into baking dish and place chicken on sauce and top with Parmesan cheese. (Dish can be prepared one day ahead and stored in the refrigerator.) Bake in 400° oven for 15 to 30 minutes; put Mozzarella on the last 5 minutes. Makes 4 servings.
Cream butter and sugar. Add vinegar, meal and vanilla. Beat eggs in one at a time. Pour into 2 unbaked pie shells. Bake at 350° for 35 minutes.
Heat up can of soup and milk in skillet. Whisk until hot. Add haddock and juice of lemon. Cover and cook for approximately 7 to 10 minutes. When haddock is cooked, add asparagus pieces and heat until hot. Remove and serve over toast
Mix together flour, baking powder, salt, shortening and milk. Roll as for pie dough and cut into squares. Wrap each square around a peach. Place in a 9 x 13-inch pan. Make the following syrup and	pour over the dumplings. Bake at 375° about 45 minutes.
Combine ingredients except fish and bread crumbs and cook 5 minutes. Cool and pour over fish. Marinate covered and refrigerate several hours. Remove fish, dip into bread crumbs and fry until brown and tender. Yield: 6 servings.
Preheat oven to 325 degrees. Grease loaf pan and line with waxed paper. Mix all ingredients except raisins and nuts. Add the raisins and nuts and mix again. Bake for 1 hour. Turn onto a rack to cool.
Cook first 3 ingredients until Sure-Jell is dissolved, then add remaining ingredients. Boil 4 minutes and pour into sterilized jars and seal. Yield: About 4 pints.
Cook in large skillet, onion, green pepper, celery and garlic in oil until tender, but not brown. Fry bacon until fairly crisp. Drain and crumble. Cook hamburg in frypan or microwave until there is no pink. Combine with vegetables in large skillet. Add undrained tomatoes, rice, sugar, chili powder, pepper and 1 cup of water.
Cook rhubarb until soft, (do not add water) add sugar and blueberry pie filling. Cook until boiling, add jello. Stir until dissolved, cool in jars, and freeze. If I double the batch, I use an additional 3 oz. pkg. of jello as jam tends to be too thin. Makes about 10 (8 oz.) jars.
Mix together the first 3 ingredients and let set overnight to blend flavors. Mix with hot water only the jello. When cool, stir in cranberry mixture and nuts. Pour into large ring mold. Chill until firm. Unmold and fill center with waldorf salad. Garnish with salad greens.
Combine milk, corn syrup, sugar and vanilla in a blender and blend for 5 seconds. Add ice cream and banana and blend for 30 seconds or until smooth and frothy. Contains 3 servings.
Combine all ingredients, except chocolate chips. Beat well. Toss chips with small amount of flour. Fold into batter. Pour into buttered Bundt pan. Do not flour. Bake at 350° for 45 minutes to 1 hour.
Blend together the shortening and brown sugar. Add the flour, soda and salt. Stir in the rolled oats. Press 1/2 mixture into a 13 x 9-inch baking dish. Spread with the mincemeat. Bake at 400° for 25 to 30 minutes.
Cook noodles in salt water. Mix other ingredients together and cook until melted good, then add noodles. Put into a buttered casserole dish. Top with seasoned bread crumbs. Bake 30 minutes at 350°.
Combine pudding mix with 2 cups of milk in a bowl. Mix well. Fold in whipped topping. Layer graham crackers on bottom of a 13 x 9-inch pan. Spread with half the pudding mixture. Repeat layers, ending with graham crackers.
When tomatoes are turning yellow, pick and wash. Slice thin. Salt and pepper to taste, then flour. Drop in hot oil. Cook until golden brown. This is a Southern delicacy.
In blender, mix cream cheese, sugar, egg, vanilla and juice. Pour into prepared crust. Bake at 325° for 35 to 45 minutes or until set. Top with your favorite fruit topping.
Beat eggs and sugar; add shortening. Add flour, sifted with salt, baking powder, and spices, alternately with milk. Roll on lightly floured surface to 1/2 inch thickness and cut with doughnut cutter. Fry in deep hot fat (365 to 375 degrees) until brown. Drain on absorbent paper. Makes 3 dozen doughnuts.
Measure all ingredients first. Melt butter or margarine. Add cocoa. Stir in powdered sugar quickly. Add vanilla last. Spray loaf pan with Pam. Let stand in pan 1 hour, then it's ready to devour.
Mix all ingredients together by hand. Pour into greased and floured 9 x 13-inch pan. Bake for 1 hour at 325°. Serve with Cool Whip.
Mix well. Pour into greased pan or muffin pan. Bake at 400° until nice and brown. Enjoy!
In a 10-inch skillet, add hash browns to bacon drippings. Brown slightly; turn over. Add in layers the eggs and bacon. Top with cheese. Cover and cook over low heat for about 10 minutes.
Mix well (fingers work best). Form into walnut sized balls. Bake at 350° for 30 minutes or until lightly browned.
Alternate cabbage, onions and sugar in a bowl. Mix together and bring to a boil the vinegar, oil, salt, mustard, celery seed and sugar. Pour over cabbage. Let stand at least 24 hours in refrigerator before serving. Slaw will keep for several days in refrigerator.
Combine onion, carrots and mushrooms; set aside. In small mixing bowl, combine cottage cheese, eggs, Parmesan cheese and oregano. In 3 quart oblong baking dish, layer half of spaghetti sauce, 3 lasagna noodles, all onion-carrot-mushroom mixture and half of cheese mixture. Cover with remaining noodles, spaghetti sauce, spinach and cheese mixture. Top with tomatoes and Mozzarella cheese. Microwave on High (100%) for 18 to 21 minutes.
Put together apples, dates, raisins and boiling water. Let cool. Cream oleo, sweetener and egg. Add dry ingredients to creamed mixture. Add banana, vanilla, nuts and oats. Add dates and raisins last. Drop by teaspoons on cookie sheet. Bake at 350° for 15 minutes.
Cook frozen broccoli according to directions on package. In a bowl, mix corn, beaten eggs, milk and crushed crackers. Add broccoli and put in casserole dish. Bake at 350° until done, 50 to 60 minutes. Should be lightly brown. Makes a good amount for potlucks.
Saut onion in butter; stir in flour. Cook for 1 to 2 minutes. Don't let it burn. Add salt, pepper and milk. Keep stirring. Cook 5 to 6 minutes. Add cooked potatoes and cheese. Cook 10 to 15 minutes. Top with cooked bacon, shredded cheese and scallions.
Fry onion in oil until tender, but not browned. Add tomato sauce and steak sauce, seasoning to taste, and roast pork. Serve on toasted hamburger buns.
Prepare egg batter; you may need to add a bit more flour or milk to make a good batter consistency. Slice eggplant in 1/8-inch round slices. Heat skillet with oil and cook slices 1 1/2 minutes on each side, then dip them in batter and fry on each side until lightly browned.
Heat oven to 250°. In a large roasting pan, place popcorn and set aside. In 2-quart saucepan, combine brown sugar, butter, corn syrup, salt and molasses. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (8 to 12 minutes). Continue cooking, stirring occasionally, until candy thermometer reaches 238° or small amount of mixture dropped into ice water forms a soft ball (2 to 6 minutes). Remove from heat. Stir in baking soda and vanilla. Pour over popcorn. Sprinkle peanuts over caramel mixture. Stir. Continue baking for 25 minutes. Remove from oven. Immediately place caramel corn on waxed paper. Cool completely. Break into pieces. Store in tightly covered container. Yields 6 quarts.
Preheat oven to 400°. Coat individual ramekins with olive oil. Melt 3 tablespoons butter and mix in pepper, onion, garlic, salsa, parsley, lemon juice, dill and vermouth (or chicken broth). Stir in scallops, gently coating them well. Divide the mixture in two ramekins. Sprinkle bread crumbs and Hungarian paprika over top to taste. Bake 15 minutes.