HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon, reserve drippings. Add sugar and vinegar to drippings and simmer until clear. Drain beans, reserve 1/2 cup liquid.
Spread mustard over pork chops. Combine flour, salt and pepper in bag. Shake chops in bag to coat. Then, brown in heavy skillet in melted fat. Place chops in baking dish; cover with soup and milk that has been mixed together. Bake at 350° for 40 minutes.
Mix together the green beans, Shoe Peg corn, celery soup, sour cream, Cheddar cheese and chopped onion. Pour into a 3-quart baking dish. Crush Ritz crackers and mix with margarine. Pour on top of casserole. Bake for 30 to 35 minutes at 350°.
Cook beef, onion and garlic until brown; drain drippings. Add tomato sauce and chili powder. Spoon into lightly greased 12 x 8-inch or 10 x 10-inch pan. Top with cheese; spoon beans over cheese. Prepare corn bread as directed on package; pour on top. Bake at 400° for about 25 minutes, or until corn bread is brown.
Combine mayonnaise, vinegar, and sugar; set aside. Combine remaining ingredients in a large bowl. Add mayonnaise mixture; mix well. Refrigerate 2 hours before serving.
Boil potatoes. Add bay leaves, allspice and onion. Boil until potatoes are half done, about 1/2 hour. Use enough water as it is used for the soup broth.
Cook macaroni 6 minutes and drain. In medium saucepan, combine cornstarch, salt, dry mustard and pepper. Stir in milk until smooth. Add margarine, stirring constantly. Bring to boil over medium-high heat and boil 1 minute. Remove from heat. Stir in cheese until melted. Add elbows. Turn into greased 2-quart casserole. Sprinkle with bread crumbs. Bake, uncovered, in a 375° oven for 25 minutes.
Bake the cake in 2 (8-inch) cake pans. When cool, make 4 layers, then frost with 12 Minute Icing in between layers and on top and sides. Ice with chocolate icing.
Mix first 4 ingredients in large bowl. Add 1/2 cup water or more to moisten. Drop teaspoonful on cookie sheet. Bake at 375° for 10 minutes or until sausage is cooked.
Combine first four ingredients. Mix mayonnaise, sugar and vinegar. Add mayonnaise mixture to the broccoli mixture. Gently stir in oranges. Cover and refrigerate at least 3 hours before serving. Serves 6.
Mix cake per box instructions. Stir in chocolate chips. Bake per instructions. Let cool slightly. With a wooden spoon handle, poke holes in cake at 2-inch intervals. Drizzle topping over cake. Spread Cool Whip over topping. Sprinkle Heath bars over Cool Whip. Refrigerate.
Rinse and drain all beans. Combine with pepper and onions. Blend remaining ingredients together well to dissolve sugar. Pour over bean mixture. Cover and chill overnight.
Throw all together in a bowl and stir until mixed. Pour in greased pan. Bake at 350° for 35 to 40 minutes.
Wash cucumbers; pack in pint jars. Have a shallow pan of hot water ready. Turn jars upside down in pan. This allows steam to rise in jars and heat cucumbers. Do not leave too long. Heat, but do not boil, vinegar, water, sugar, and salt; remove jars and pour vinegar mixture over cucumbers. Let set for several weeks before opening jars to eat. Good with fish!
Pour 1 cup sugar over shredded vegetables and peppers; mix and set aside. Combine all other ingredients in a saucepan and bring to a boil. Pour over vegetables. Mix and refrigerate from 12 to 24 hours in a covered container. Will keep for 2 weeks.
Boil chicken and debone. Mix soups and sour cream together with meat; pour in greased casserole dish. Put crackers in Zip Lock bag and pour melted margarine and shake well; pour over top of casserole and sprinkle with poppy seed. Bake in 350° oven until good and hot.
Cut the broccoli into florets, peel the stems and cut into 1/4 inch thick slices. In a heavy skillet, cook the bacon until crisp. Remove from the pan and drain all but 1 Tbsp. fat. Add the olive oil and butter, heat until bubbly. Add the chestnuts and saut for 1 minute. Add the bacon and hold on low heat. Bring a large pot of water to a boil. Add the broccoli and time for 5 minutes or until done to the desired tenderness. Drain well and put back into hot pan. Add the bacon-chestnut mixture to the broccoli; salt and pepper, toss and serve.
Combine all ingredients. Bake in casserole dish at 350° for 45 minutes. Be sure it's beginning to thicken. If doubled, it takes longer to cook.
Peel and thinly slice boiled potatoes. Fry bacon slowly, drain on paper. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, pepper and celery seed. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil 1 minute. Carefully stir in potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve, 4 to 6 servings.
Press crescent rolls on a large flat cookie sheet. Bake 8 to 10 minutes or until brown. Let cool.
Mix pretzels, butter and 3 tablespoons of sugar and put in a flat baking dish (13 x 9-inch). Bake 8 minutes in a 400° oven. Remove and pat down; cool.
Salt and pepper pork pieces and brown quickly. Place rice in bottom of large buttered baking dish and cover with orange juice. Put pork pieces on top of rice and pour can of soup over all. Bake at 350° for 45 minutes. Check if additional moisture is needed. Replace with orange juice or water. Bake 15 minutes longer or until done.
Combine all ingredients and cook over low heat for 20 minutes. Turn off and let simmer. Now get ready for the best barbecue sauce you have ever tasted.
Brown beef in vegetable oil, then pour off any fat. Add onion and garlic to meat; steam together 10 minutes. Add potato, seasonings and water to cover potato. Simmer until potato is mushy. Pour into	baking	dish; top with crumbs. Bake 20 minutes at 375°. Serves 4.
Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to boil; boil 1 minute. Add Jell-O. Let cool. Put in pie crust.
Lay two biscuits side by side and press out into a circular form. Place flattened biscuits on greased cookie sheets. Top with sauce and desired toppings. Sprinkle with cheese. Bake 15 to 20 minutes in a 375° oven.
Combine the first seven ingredients and pour over spareribs. Put in crock-pot on low for 8 hours. You can also put in oven for 3 hours at 350°.
Mix in	all ingredients by hand, except catsup, in a large bowl. Work the mixture into a large ball. Divide the ball into 4	portions. Press each portion into a Bundt cake pan. Place the cake pan on a cookie sheet. Bake at 315° for 1 1/2 hours. Drain any fat every 1/2 hour. Cool 15 minutes. Turn the meat loaf onto serving dish. Garnish with catsup.
Crumble 1 to 1 1/2 cups of cornbread into a big salad bowl. In another bowl combine tomatoes, pepper, onion, pickle and bacon. Spoon half the vegetable mixture over the cornbread. Stir together the mayo and pickle juice in a small bowl. Repeat the layering with the remaining cornbread, vegetable and dressing. Garnish as desired. Cover tightly and chill 2-3 hours before serving. Makes 6-8 servings.
In a large frying pan, put olive oil and garlic; brown. Pound chicken breasts or veal until 1/4-inch thickness. Add breading which you have added: salt, pepper, oregano, thyme, basil and marjoram. Add chicken to oil; saute until lightly browned, about 2 minutes on each side, then add sliced mushrooms and cook until browned, 3 to 5 minutes. Add 1/4 cup Marsala wine and the Rhine wine; bring to a boil. Add tomatoes and a little sugar; season to your taste. Let simmer, covered, while you boil water and cook your fettucine noodles. When noodles are cooked, toss with margarine and grated Parmesan cheese. Serve with chicken or veal sauce. Bon appetit to you.
Mix all ingredients except cheese. Flatten and sprinkle with cheese. Roll up and form into a loaf. Top with catsup. Bake at 350° for 1 hour or until done.
Melt butter in pan; blend in flour and seasonings. Stir until smooth. Add milk and cook until thickened, stirring constantly. Add cheese and heat until melted. Place drained potatoes in a baking dish; cover with sauce. Bake at 350° for 15 minutes or until browned.
Bring sugar, water and cream of tartar to a boil. Add crackers. Boil for 2 minutes; cool. Pour into a pie shell. Sprinkle with spice. Dot with butter. Bake in 350° oven for 30 minutes. Serve hot with ice cream.
Brown sausage. Add onion, green pepper and celery. Cook a few minutes to saute the vegetables. Add other ingredients and pour into a large casserole. Cover and bake in 350° oven for 1 hour. Serves 12 to 16.
Preheat oven to 350°. Mix cream of celery soup, milk and mayonnaise. Melt butter in baking dish. Layer other ingredients. Pour soup/milk mixture over top. Sprinkle with cheese. Bake 45 minutes at 350°.
Place butter in bowl. Stir in flour, sugar, baking powder, soda and salt. Add bananas and buttermilk. Mix until moistened and beat 2 minutes on medium speed. Add 1/3 cup buttermilk and eggs and beat 2 minutes longer. If desired, fold in walnuts. Bake in 2 greased and floured 9 x 9 pan at 350° for 35 minutes. Cool 10 minutes.
Cover eggplant with salted water and boil for 10 minutes. In buttered baking dish, layer the eggplant, corn and tomatoes. Sprinkle with sugar, bread crumbs, salt and pepper. Sprinkle with cheese. Bake at 300° for 30 minutes. Makes 4 servings.
Cut crusts off of bread and cut into cubes. Cook celery until tender. Put 1/2 of bread cubes in bottom of 3-quart casserole. Mix shrimp, crabmeat, green pepper, diced celery, salt and mayonnaise and spread over bread. Mix egg, milk and mustard and pour over mixture in casserole. Cover with rest of bread. Spread over the top one can of undiluted cream of mushroom soup. Spread cheese over top and bake 1 hour at 325°. Serves 8 to 10.
Shred the Cheddar cheese and let stand until softened. Cream together with softened cream cheese. Add chopped red pepper, chopped green pepper, garlic and hot pepper. (Drain off excess juice before adding to cheese.) Add smidgen Italian seasoning, parsley and oregano. Add couple drops Worcestershire sauce. Blend with mixer. Shape on plate and refrigerate. Seasonings are really to your own liking. There is no exact measurement. Don't worry, you'll get better with practice.
Line pan with uncooked crust. Sprinkle raisins in crust. Mix sugar, flour and whipping cream. Pour over raisins and cover with top crust. Cook at 350° for 1 hour or until golden brown. If edges brown too fast, cover with foil and continue cooking.
Make in large punch bowl. Bake brownies as directed on box. After baking brownies, pour Kahlua over the top and let soak (optional, it is just as good without it). Cut brownies in chunks and place half in bottom of punch bowl. Sprinkle half of chopped Skor bars, spread half of the mousse and next the Cool Whip. Repeat. Top with maraschino cherries. Refrigerate. Serves a lot.
Mix first four ingredients. Add nuts. Pour in two shells (uncooked) and bake 45 minutes on 350°.
Mix all ingredients together to make a marinade. Add marinade to large Dutch oven with 5 to 6 pounds spareribs (I like country style ribs). Simmer on stove approximately 1 hour, stirring occasionally to make sure all ribs are covered. Place the "cooked" ribs on hot barbecue grill to sear. Serve and enjoy. Pass around the cooked marinade and use as barbecue sauce. Serves 8 to 10 persons.
In 1-quart saucepan over medium heat, heat all ingredients to boiling. Reduce heat to a low temperature. Simmer for 10 minutes. Makes 1 3/4 cups of sauce. Pour over your cooked meat dish.
Cut margarine into flour. Stir in 1/2 cup nuts. Press into 13 x 9-inch dish. Bake 10 minutes. Combine cream cheese and sugar. Beat until fluffy. Fold in 1 cup topping. Spread over cooled crust. Chill.
Saute bacon. Add potatoes, onion, marjoram and beef stock. Cook 25 minutes. Add leeks, carrots and celery. Simmer 10 minutes. Add cream. Cook 5 minutes. Season. Garnish with parsley.
Cream butter and sugar until it looks grainy, then add flour and eggs until it looks creamy. Fold in buttermilk, butter flavoring, lemon extract and vanilla. Pour in unbaked pie shell. Bake at 350° for 45 minutes. (Check at 30 minutes, if getting too brown, cut down 25 degrees.) Done when middle is not wiggly.
In top of double boiler, melt chips over boiling water. Stir occasionally. Remove from heat. Stir in remaining ingredients. Pour in buttered 8 x 8-inch baking pan. Chill 2 hours or until firm. Cut into squares.
Flatten chicken breasts. Place slice of ham and swiss cheese on each chicken breast. Tuck in and roll up like a jelly roll. Combine crumbs, parmesan and parsley. In baking dish, melt butter on high for 30 - 40 seconds. Dip chicken in butter, then roll in crumbs. Arrange chicken rolls seam side down. Cook, covered at 70 percent power in microwave for 12 - 15 minutes until done. Serves 4.
Mix all ingredients together. Bake, uncovered, in 300° oven for 3 hours. Serve over cooked noodles. Yields 8 servings.
Salt and pepper meat. Sprinkle meat with meat tenderizer. Pound meat to tenderize and refrigerate for 30 minutes. Heat oil in Dutch oven or large pot. Brown meat in oil. Add remaining ingredients and simmer on low for 2 hours. Stir frequently and add more water if necessary. Combine cornstarch with small amount of water and mix well. Add to stew and cook to thicken. Serve with cornbread.
First Layer: Mix graham cracker crumbs, granulated sugar and oleo. Press into bottom of 9 x 13-inch baking dish. Bake 8 minutes at 325°; cool.
Combine cheeses until creamy. Add eggs, taco seasoning and chilies. Pour into spring-form pan. Bake at 350° for 35 minutes. Remove from oven and spread sour cream on top. Return to oven for 5 more minutes. Cool. Then refrigerate overnight. When serving, remove sides. Pour a jar of salsa on top. Serve with nacho chips.
Mix all ingredients, except carrots, together. After well mixed, add carrots. Bake in 3 greased and floured layer pans for 25 to 30 minutes at 350°. Use Carrot Cake Icing.
Heat caramels, rum extract, butter and water in a double-boiler over moderate heat, stirring until mixture is smooth. Pour into fondue pot and keep warm. Spear apple slices and dip in fondue.
Saute mushrooms, garlic and onions (until onions are limp) in artichoke marinade. Stir in drained and dry spinach, soup and sour cream, eggs, oregano, nutmeg, pepper and lemon juice until well blended.
Mix flour, Crisco, sugar, salt and baking soda. Work like pie dough. Mix together eggs and vanilla, then add to dough. If dough is stiff, add up to 2 tablespoons milk. Divide dough in half and press 1/2 into a 9 x 13-inch pan. Put filling over bottom. Flatten pieces of remaining dough and place on top of filling. Bake at 350° for 35 to 45 minutes.
Frizzle meat. Add onions and garlic. Add other ingredients, except spaghetti and cheese. Simmer for 30 minutes. Cook spaghetti. Cut into small or 2-inch lengths. Add to meat mixture. Layer this with cheese, two layers each. Place in refrigerator overnight. Remove from refrigerator 1 hour before baking. Bake at 325° for 35 to 45 minutes.
Combine beaten eggs, sugar, flour and orange juice. Cook until thick and while hot add marshmallows and cream cheese. Stir until smooth. Add drained pineapple and mandarin oranges. When cold, fold in whipped cream. Sprinkle ground nuts on top (optional). Let stand overnight.
Combine all ingredients. Place in buttered 1-quart casserole. Cook 1 hour in 350° oven.
Mix together sour cream, sugar and coconut. Refrigerate overnight. Next morning, bake cake. Split each layer in half to make 4 layers. Beat Cool Whip into coconut mixture. Frost layers and refrigerate.
Sprinkle steaks with pepper and salt. In a skillet, melt 2 tablespoons of margarine, stir in onions and mustard. Cook for 1 minute. Add steaks, cook for 3 minutes on each side or until meat reaches desired doneness. Remove to serving plate and keep warm. Add lemon juice, worcestershire sauce and remaining butter to skillet. Cook for 2 minutes. Add parsley and chives. Pour over steaks.
Arrange lettuce in bottom of bowl. Cover with celery and onion. Spread mayonnaise over top. Cover with thick layer of cheese. Sprinkle bacon on the top. Let sit one hour before tossing.
Mix pudding and milk (beat). Fold in Cool Whip and condensed milk. Layer bananas and wafers. Put pudding mixture on top. Refrigerate.
Combine all ingredients and pour into an unbaked pastry shell. Cook in oven at 325° for 1 hour.
Crumble sugars, oleo, flour and rolled oats together. Set back 1 cup for topping. Mix in eggs, buttermilk, soda and salt. Beat until smooth. Pour batter into a 9 x 13-inch greased and floured pan. Sprinkle reserved cup of crumbs on top of batter. You may then put mini chocolate chips on top. Bake at 350° for 45 minutes. Number of servings: 12 to 15.
Wrap 1 strips bacon around rolled half of each chicken breast. Place 8 pieces of chicken in casserole which has been covered with 1 layer of beef. Mix sour cream and soups. Pour over chicken. Do not salt. Cook, uncovered, 3 hours at 300°. If you like you may increase sour cream and soup.
Heat oven to 350°. Lightly grease cookie sheet. In large bowl, stir together butter and cocoa until mixture is smooth. Stir in sweetened condensed milk, eggs, vanilla extract, oats, baking mix, salt, vanilla milk chips and peanut butter chips until well blended. Let batter rest 10 minutes; drop by heaping teaspoonfuls onto prepared cookie sheet. Bake 7 to 9 minutes or until tops begin to dry (do not overbake). Cool 5 minutes; remove from cookie sheet to wire rack. Cool completely. Store in airtight container. Makes about 4 dozen cookies.
Beat buttermilk and egg together slightly. Sift cornmeal, baking powder, soda and salt together; add to buttermilk and egg mixture. Pour into a hot 9-inch iron skillet, into which 2 to 3 tablespoons bacon drippings have been melted. Bake at 400° for 20 minutes.
Brown the meat. Add the beans, tomatoes, salt, catsup and steak sauce. Pour mix in baking dish. Mix the cornbread and drop by tablespoons on top of the mixture. Bake at 350° until cornbread is brown.
Mix ingredients. Drop in well-greased muffin tin. Bake at 375° until brown. You let biscuits rise in muffin tin from about 20 minutes to around 1 hour before baking. They are light, puffy and fluffy.
Heat oil in heavy skillet. Add onion and garlic. Cook until tender. Add tomatoes and liquid, spices and sugar. Cover and simmer over medium heat 20 minutes to blend flavors. Cool and divide into 3 half-pint freezer containers. Freeze and use to make Mediterranean Stuffed Potatoes, Southwest Turkey Pie or marinara makes an excellent base for spaghetti sauce.
Cook chicken breasts (set aside). Cook rice (set aside). Saute onion, butter and broccoli together. Add cream of mushroom soup, milk and chicken broth. Add pieces of Velveeta cheese and Worcestershire sauce. Add cooked chicken (cubed) and cooked rice. Butter casserole dish and pour all ingredients into it. Bake at 350° for about 20 to 30 minutes, until top is brown. Makes about 5 servings.
Chop onion in small pieces. Prepare rice according to box directions, but add the chopped onion to the water before it boils. Steam the broccoli until tender. Add the steamed broccoli and mushroom soup to the rice; mix together well.
Mix all ingredients together and blend well. Pour into a loaf pan. Bake at 325° for 60 minutes.
Heat oven to 350°. Grease well and dust with flour a square pan (9 x 9 x 1 3/4-inch).
Place yeast, flour, sugar, herbs, oil, water and salt in bread machine pan and process on dough setting. After cycle is complete, remove dough to lightly floured board and form into a tight ball. Cover with bread machine pan and let the dough rest for 10 minutes. Heat over to 350°. Spritz 2 large baking sheets with cooking spray. Cut dough into 16 equal size pieces. Roll each piece into 20-inch long ropes. Place sticks on prepared baking sheet, sides not touching. Set aside to rise until puffy (about 15 minutes). Brush with frothy egg white. Sprinkle with desired topping. Bake until golden brown (about 20 to 25 minutes). Cool on baking sheet for 5 minutes, then remove to rack.
In a mixing bowl cream butter and sugar; add eggs. Stir in cocoa, flour, vanilla and salt. Spread in greased 13 x 9 x 2-inch baking pan. Bake at 350° for 25 minutes, or until tests done. Cool. Spread marshmallow cream over cooled brownies.
Saute onion in butter until transparent. Combine onion, rice and hot broth. Bring to a boil on top of range. Cover and cook in a 325° oven for 20 minutes. Makes 4 to 6 servings.
Spray 13 x 9 x 2 pan with Pam. Lay 1 can of croissant rolls in bottom of dish. Mix cream cheese, 1 cup sugar and vanilla. Spread on croissants. Top with another can of croissants. Pour melted margarine over top. Mix 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle with mixture over top of margarine.
Cream sugar and shortening. Add eggs, vanilla, hot water mixed with chocolate, then dry ingredients with sour milk. Drop by teaspoon on greased pan. Bake at 350°.
Mix the last 4 ingredients; heat until butter melts. Wrap each apple wedge in a section of crescent roll. Place in baking pan and pour syrup over them. Sprinkle with cinnamon. Bake in a 325° oven for 30 minutes. Serve warm with a scoop of ice cream, or top with whipped cream.
Sift together first 6 ingredients. Beat other ingredients well, add the dry ingredients and beat again. Place in large greased pan (jelly roll type). Spread over pan. Bake at 375° about 25 minutes. Cool. Ice with "thin" powdered sugar icing.
In a mixing bowl, cream the butter, sugar and maple flavoring until smooth. Stir in walnuts. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Freeze until firm.
Melt butter in iron skillet. Add sugar and syrup. Stir until dissolved. Then add peanuts. Cook over high heat for 5 to 7 minutes. Cook 1 minute after first peanut pops. Do not let brown. Remove from heat, stir in soda, then pour on greased cookie sheet.
Boil chicken. Cook egg noodles in chicken broth. When noodles are done, drain and add chicken along with other ingredients, except Ritz crackers and butter. Pour in dish. Spread crackers over top of casserole. Then pour melted butter on top of cracker crumbs. Bake at 300° about 30 minutes.
Peel and pit peaches. In blender container, combine orange juice, milk powder, ice cubes and fruit. Cover and blend until the mixture is smooth. Pour into 2 glasses. Garnish with additional peach slices and mint sprigs, if desired. Makes 2 servings.
Place chicken in shallow baking pan. Mix remaining ingredients and pour on chicken. Bake at 350° for 1 1/2 hours. Serve with white rice. Serves 4 to 6.
Sprinkle pecans evenly in bottom of a well-greased 10-inch Bundt pan. Set pan aside. Combine sugar and cinnamon. Cut biscuits into quarters; roll each piece in sugar mixture and layer in pan. Combine brown sugar and butter; pour over dough. Bake at 350° for 30 to 40 minutes. Cool bread 10 minutes. Turn onto plate.
Sift flour, cocoa and salt together three times. Cream sugar and butter; add eggs. Beat well; add milk with soda, then beat in flour and vanilla. Last, add boiling water. Bake in 9 x 13-inch pan at 325° for 30 minutes.
Combine 3/4 cup sugar and 3 cups strawberries. To one cup of sweetened berries, add 1 cup hot water; bring to boiling point and add 1 strawberry jello; stir until completely dissolved. Cool until beginning to set. Then stir in remainder of berries, vanilla extract and whipped cream. (Whip 1/2 pint of whipping cream, and use remainder for top of pie.) Pour into baked pie shell. Chill until filled pie is set and top with rest of whipped cream. Makes 1 (9-inch) pie.
Cook broccoli according to package directions. Combine all ingredients; place in casserole dish and cover with 1 (4 ounce) package shredded American cheese or Cheddar cheese. Bake, uncovered, for 1 hour at 350°.
In an 8 to 10-quart kettle, combine apples and 5 cups of water. Bring to boiling. Reduce heat. Cover and simmer about 30 minutes or until very soft, stirring occasionally. Strain through a jelly bag or clean pillowcase. Do not squeeze. Measure juice. Add enough water to make 4 cups liquid.
Combine all ingredients until well blended. Pour into pie shell. Bake at 350° for 50 minutes.
Lightly grease cookie sheet (Pam) and preheat oven to 350°.