HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon until crisp; drain. Saute onion, pepper and celery in bacon drippings. Remove vegetables with slotted spoon. Add rice to skillet. Cook until rice starts to brown. Add onion, pepper and celery to rice. Add bacon, crumbled; mix well. Make a hole in mixture. Put eggs in hole. Stir with fork until eggs are cooked, then shred egg through mixture. Serves 4.
Sift together flour, salt and soda. Cream shortening and sugar. Add eggs and vanilla. Blend in flour and mix well. Add oats and nuts. Drop onto baking sheet and bake at 350° for 8 to 10 minutes.
Mix all ingredients except chili and cheese. Chop chilies and mix with grated cheese. Put 1/2 of the corn mixture in a 12 x 7-inch baking dish. Put the chili and cheese mixture over corn. Pour the rest of the corn mixture on top. Bake in a 350° oven for about 35 minutes or until firm.
Combine all ingredients in container of electric blender. Process until smooth. Yields 4 cups.
Melt margarine. Add sugar and eggs, beat. Add rest of ingredients. Bake 45 minutes at 325°. Enjoy with a scoop of vanilla ice cream.
Combine the first 4 ingredients; boil for 1 minute in large saucepan. Remove from heat. Add the oats, vanilla and other ingredients. Drop by teaspoon onto waxed paper.
Dissolve Jell-O in hot water and add sherbet. Stir until sherbet has dissolved. Let stand until slightly firm. Add mandarin oranges.
Mix all ingredients together. Butter a jelly roll pan or cookie sheet with edges and sprinkle with chopped nuts. Pour batter in and spread thinly. Bake 10 minutes at 375°. Treat as a jelly roll. Roll up in wax paper until cool. Unroll and fill with the filling. Roll up again. Freeze until ready to use.
Blend all ingredients together for 3 minutes. Bake at 350° for 35 minutes. Use 2 round pans.
Preheat oven to 350°. Grease and flour 9x5 inch loaf pan. In a large bowl and using a fork, mix the first 5 ingredients. Using a pastry blender, put in the shortening until mixture resembles coarse crumbs. Using a fork, stir in bananas and eggs until blended. Spread batter in a pan and bake for 55 mins. - 1 hr., or until toothpick inserted in center comes out clean. Let cool before cutting.
Heat pineapple in saucepan till boiling. Add jello and stir until dissolved. Put mixture in serving bowl. Mix in cottage cheese. Cook and add cool whip. Chill in refrigerator until set.
Mix first 4 ingredients well and place in a well greased, medium size cookie sheet, spreading thin. Bake at 325° for 20 to 25 minutes. While cookie is baking, melt chocolate chips. As soon as dough is baked and removed from oven, spread chocolate on top. Sprinkle with chopped nuts or white chocolate chips. Cut into squares after cookie has cooled.
Combine milk and flour in saucepan. Cook until thick. Cover and refrigerate until chilled. Cream together sugar, butter, shortening and vanilla. Add cold mixture and beat for 10 minutes.
Cook beef in a large skillet until it loses its redness. Remove from skillet and cook onion, macaroni and green pepper in meat until macaroni is yellow. If meat fat is not sufficient to prevent sticking, add a tablespoon or two of Wesson oil. Return to skillet along with tomato sauce, water, salt, pepper and sauce. Cover and simmer 25 minutes or until macaroni is cooked to suit taste.
Place in frying pan with 2 tablespoons butter and brown for about 20 minutes, stirring frequently. Place in medium-sized casserole with 2 1/2 cups cold water. Place in oven and bake for about 1 hour at 350°. Serve over rice or potatoes.
Mix cake mix, margarine, egg, vanilla and chopped pecans. Press into 13 x 9-inch pan. Mix cream cheese, margarine, egg, vanilla and powdered sugar. Pour over cake mixture. Bake at 325° for 30 to 45 minutes.
Fry all together until hamburger is done. Place half of the sliced potatoes in greased casserole. Cover with 1/2 of hamburger mix. Layer the hamburger mix and potatoes. Cover with combined soup and milk. Top lightly with bread crumbs. Bake at 350° for 40 minutes or until potatoes are tender.
In a bowl, mix the flour, salt and baking powder. Mix the oil and 1/2 cup of warm water together. Mix the flour mixture and the water mixture together. Add a tablespoon of water at a time to the flour mixture until the dough can be gathered into a ball. Let it rest for 15 minutes. Divide dough into 12 portions; shape into balls. On a lightly floured surface, roll each ball into a 7-inch round. Cook in ungreased skillet over medium heat for about 1 1/2 minutes per side, or until lightly browned. Makes 12 tortillas.
Mix first four ingredients in order, mixing well with each addition. Stir in Cool Whip. Refrigerate.
Heat sugar and 3 teaspoons cold water over moderate heat; stir until dissolved, then swirl pan until golden brown caramel. Set pan in sink and stir in cream slowly. Caramel will seize. Boil over moderate heat until thick. Remove from heat and pour in vanilla, Drambuie and Scotch. Stir in butter; let cool 5 minutes. Stir in chopped nuts. Serve over your favorite ice cream.
Melt almond bark in double boiler. Pour over Froot Loops and pecans and drop by teaspoonfuls on waxed paper.
Cut pork in 1-inch squares. Brown pork in oil, stirring frequently, 15 minutes. Combine brown gravy mix, water, honey, soy sauce, ginger and garlic salt. Add to skillet. Cover and cook 20 minutes. Add carrots. Cook 10 minutes. Add onion and pepper. Cook 5 to 10 minutes. Serve with rice. Makes 4 to 5 servings.
Cream together shortening, brown sugar, molasses and eggs until fluffy. Sift together all remaining ingredients and add to shortening mixture. Once blended, form into 1-inch balls and roll in sugar. Bake at 375° for 12 minutes.
In a 2-quart saucepan combine broth, beans, the 1/3 cup green onion, margarine or butter, curry powder, tarragon and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until vegetables are tender. Cool slightly. Pour mixture into a blender container. Cover and carefully blend until smooth. Return to saucepan. Stir cream and heat through. Sprinkle each serving with green onion tops. Makes 4 to 6 side dish servings. I use powdered milk instead of cream. Very good with salad or as a first course.
Boil potatoes, mash very fine and add cream, butter and salt. Beat until light and cool. Add flour. Take piece of dough and roll as for pie crust, rolling as thin as possible. Bake on top of grill (one at a time), until light brown, turning frequently, to prevent scorching. Use very hot griddle or in 12-inch skillet (475°).
Beat together eggs, sugar and oil. Combine flour, baking powder and salt. Gradually beat in egg mixture. Stir in poppy seed and almond extract. Divide batter into two well-greased and floured loaf pans. Bake 1 hour at 350°.
Melt margarine, chocolate chips and peanut butter. Add vanilla; stir cereal until evenly coated. Put in bag or bowl with tight lid. Add 10x sugar. Shake until well coated. Sweet and crunchy!
Rinse the starch off of the white rice and place it in a microwave-safe dish. Add the remaining ingredients and stir. Microwave for 15 minutes, then stir. Continue to microwave for 35 minutes or until rice is tender.
Melt butter and pour in a Pyrex dish. Pour graham cracker crumbs over melted butter. Generously sprinkle coconut, chocolate chips and pecans over crumbs. Pour condensed milk on top. Bake at 350° for approximately 25 minutes or until top browns. After cooling, cut into small squares.
Sift dry ingredients together. Add pumpkin, eggs, shortening, milk, vanilla and chocolate chips. Bake at 400° for 20 minutes.
In medium sized bowl, combine cream cheese, 1 stick margarine and flour. Mix until crumbly. Form dough into ball. Cover and chill 1 hour.
Mix jello per directions (cooled, but not jelled). Place Twinkies in 9 x 13-inch pan. Pour jello over Twinkies and let set. Mix pudding by directions. Pour over jello. Let set. Cover with Cool Whip. Top with cherries and nuts.
Brown chicken in hot oil in skillet. Stir in barbecue sauce, water and rice. Cover. Cook over medium heat, about 20 minutes or until chicken is tender. Stir in corn. Cover, reduce heat and simmer at least 5 minutes.
Cook macaroni and cool; combine onion, green pepper, Cheddar cheese, sour cream, mayonnaise, sugar, salt and pepper. Combine well. Chill. You may add chopped, boiled eggs, if desired.
Scrape and cook carrots whole. When softened, cut into desired shapes. Mix all other ingredients except bread crumbs. Add to carrots, mixing well. Top with crumbs. Some cheese may be reserved to mix with crumbs. Bake at 350° until bubbly and crumbs are lightly browned.
Slice and cook carrots. Melt butter in saucepan. Add onion and saute. Add flour, salt, mustard, celery salt, pepper and milk. Cook until mixture comes to a boil.
Preheat oven to 350°. In a medium-sized skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and creamy. Cool completely.
Mix together water, sugar, salt and yeast. Stir until dissolved. Add eggs and soft shortening. Mix first with a spoon, then with hands. Add lukewarm mashed potatoes. Add flour; work and knead well. Let rise to double in bulk. Work down and shape in rolls. Let rise and bake or keep in refrigerator for several days before baking rolls. Makes good "loaf bread". Bake at 450° for 10 minutes. Dip in butter and fold over before baking.
Cook broccoli to crisp tender. Combine with rice and 1/2 the cheese. Saute celery and onion in butter. Combine with broccoli mixture. Add milk and soup. Pour into casserole dish. Place balance of cheese on top. Bake at 325° for about 30 minutes.
Cut potatoes in half, scoop out some of the potato. Deep fry until brown. Place potatoes on baking sheet, top with cheese. Broil until cheese is melted. Garnish with green onions and bacon bits. Serve with sour cream on the side.
Brown meat in large pan. Add onions, celery and garlic until done. Add spaghetti sauce. Water may be added if needed; heat.
Mix boiling water and shortening. Add sugar, molasses and egg. Sift dry ingredients and add to mixture. Pour into an 8-inch square pan, greased and floured. Bake at 350° for 35 to 40 minutes. May top with whipped cream.
Gradually add mayonnaise to cream cheese, mixing until well blended. Stir in relish and mustard. Add remaining ingredients; mix lightly.
Fry and drain hamburger. Boil rigatoni, drain and mix all ingredients. Top with shredded cheese. Place in microwave or oven at 350° until cheese is melted.
Melt butter and add catsup over low heat until blended. Add brown sugar, stirring until blended. Add garlic pepper and garlic powder. Stir. Blend in oregano and add hot sauce to taste. Simmer briefly.
Combine cake mix and flour; dissolve jello in hot water and let cool. Add jello and oil to flour mixture. Add eggs (1 at a time); mix well after each egg. Add strawberries and juice. Mix well. Cook at 350° for 30 minutes.
In dish mix together cream cheese, sour cream and taco seasoning mix. Shred lettuce, tomatoes and onions. Sprinkle over mixture. Top off with Velveeta Mexican cheese. Refrigerate.
Place pork chops in covered dish or pan. Bake at 350° for 25 minutes. Remove and brush with coating (melted butter, salt, pepper, oregano, Worcestershire sauce and garlic salt). Place back in oven, uncovered, for 10 minutes. Remove and turn pork chops over. Brush with the remaining coating. Bake for 5 minutes or until done to desired crispness.
In large frypan, saute butter, onion and celery. Blend in flour, stirring well. Add milk and half and half slowly; keep stirring until thick and smooth. Remove from heat; cover and let set. In a 4-quart (or larger) saucepan, cook broccoli in 4 cups water for 6 minutes. Add chicken bouillon; cook and gradually add the milk-onion-celery mixture. Simmer on low heat. Add cheese and ham until cheese is completely melted. Serves 8.
Slice veal or chicken very thin. Cut in 4 to 5-inch squares. Mix garlic, parsley, basil, salt, cheese and ham. Place heaping teaspoon of mixture and slice of onion on each square. Roll and tie with a string or toothpicks very carefully.
Chop celery and onion. Put cleaned rabbit in baking pan with chopped vegetables and bay leaf. Roast at 350° for 45 minutes. Remove rabbit and add butter and flour to drippings. Cook until brown. Add water, salt, olives and Worcestershire sauce. Stir and replace meat. Bake another 45 minutes at 350°. Garnish with parsley.
Drain and rinse first 4 ingredients. Add other ingredients and mix well. Put into 9 x 13-inch casserole dish. Sprinkle with topping.
Combine all ingredients in a bowl and mix well. Pour into a well-greased casserole or baking dish (9 x 13-inch) or smaller. Bake at 350° for 45 minutes. This can be topped with extra cheese and browned the last 5 minutes.
Put fruit in buttered dish. Put bread fingers on top of fruit. Melt margarine. Add sugar, flour and egg. Pour mixture over bread and fruit. Bake 35 to 40 minutes at 350°.
Before mixing ingredients, lightly rub bowl with garlic. Combine remaining ingredients in bowl and chill for 3 hours or more. Good served with corn chips. The flavor is at its best when made a day ahead.
Put sugar and cold water in large vessel and bring to a boil. Use another vessel with close	fitting lid. Pour boiling water over tea leaves and steep for 4 minutes. Strain and cool (do not put tea	leaves in aluminum or tin). Add juices and salt and pour over ice in punch bowl. Add ginger ale and any slices of fruit. Serves 50.
Heat milk slowly in a large skillet. Add salt, pepper and 1 tablespoon butter. Add eggs when milk is steaming (don't break yolks). Spoon milk over eggs. About now, put toast in toaster. Turn eggs, if necessary. Stir milk, it will start to look like gravy. Butter toast in plate. Place 1 egg on each piece of toast. Spoon gravy over top. Add salt and pepper to taste!
Cook carrots in water with 1 teaspoon of sugar until almost tender. Drain.
Mix ingredients well. Make into balls size of walnut. Place in oblong baking dish or pan 2 inches deep. Cover with sauce and bake 45 minutes. Turn balls and bake 45 minutes longer in 350° oven.
Moisten bread crumbs with milk. Combine with ground beef, salt and pepper. Shape mixture into balls. Place in baking dish.
Preheat oven to 375°. In large bowl, combine flour, oats, sugar, soda and salt. Cut in margarine or oleo until crumbly, reserving 1 1/2 cups of crumb mixture. Press remainder on bottom of 9 x 13-inch pan. Bake for 15 minutes. Add nuts to reserved crumb mixture. In heavy saucepan over low heat, melt caramels with condensed milk, stirring until smooth. Spoon apple filling over prepared crust. Top with caramel mixture then reserved crumb mixture. Bake 20 minutes or until set. Cool. Serve warm with ice cream if desired.
Mix oil or butter and sugar until fluffy. Add egg and vanilla; beat thoroughly. Stir in dry ingredients. Mix well. Add zucchini and nuts. Blend well. Pour into a greased 9 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool before cutting.
Saut meat, onion and celery. Add other ingredients. Simmer on low heat about 2 hours.
Cream together cream cheese and powdered sugar until smooth. Add peanut butter and milk. Beat until smooth. Fold in Cool Whip. Pour mixture into pie crusts. Freeze overnight. For variety use chocolate pie crusts, put chocolate syrup over top and serve, spoon fruit pie filling on top and serve, or line pie crust with banana slices before filling.
Preheat oven to 350°. In a medium bowl, combine seasonings with chicken soup dissolved in water. Coat fish in this mixture, then in bread crumbs. Place in baking dish and bake for 30 minutes.
Mix all ingredients together. Heat in fondue pot. Keep and serve warm. Serve with tortilla chips.
Combine applesauce, cinnamon and cloves. Stir until well blended; work mix with your hands until it has a smooth clay like consistency. Generously flour pastry board and rolling pin with cinnamon. Roll out about 1/8-inch thick. Use your favorite cookie cutter and form shapes. With a skewer, mark details on cutout shapes. Make holes where ribbon or string will be threaded through. Place on cookie sheet. Place in 120° oven. After 1 1/2 hours, turn off heat. Leave in oven 5 to 6 hours or overnight. Store in airtight container. Can be placed in dresser drawers or hung in rooms for the fragrance.
Melt chips in double boiler over warm water. Add peanut butter. Mix together well. Add raisins and remove from water. Heat and add the cornflakes. Mix until covered well. Drop by tablespoon onto waxed paper or cookie sheets. Chill until firm in refrigerator.
Mix juices from pineapple and oranges with pudding mix. Cook until slightly thick. Cool. Refrigerate overnight, after pineapple, oranges and peaches have been added. Add strawberries, bananas, cherries and grapes before serving.
Mix ingredients until dough forms. Beat 30 seconds. If too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle. Turn onto surface dusted with Bisquick. Roll in Bisquick to coat. Shape into ball and knead 10 times. Roll to 1/4-inch thick rectangle. Spread with 3 tablespoons melted butter. Sprinkle with mixture of 1/2 cup sugar and 1 1/2 teaspoons cinnamon. Roll like jelly roll and cut off 1-inch slices. Bake on greased pan for 20 minutes.
Cream the margarine, Crisco and cream cheese. Gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each.
Mix all ingredients together and bake in 9 x 13-inch pan at 350° for 30 to 40 minutes. (Do not use mixer.)
Brown meat in large skillet and drain. Add spaghetti sauce and spices to taste. Cook noodles. After noodles are ready, layer noodles, sauce and cheese in 3-quart glass casserole dish. Bake at 350° for 30 minutes until cheese is brown.
Mix cinnamon and sugar in small bowl. Roll each biscuit around each Kiss. Roll in sugar and cinnamon mixture to coat. Place on cookie sheet; bake at 350° for about 10 minutes, or until biscuits are done.
Mix together rhubarb and jello. Spread over first layer. Mix together butter, sugar and flour. Crumble over top of rhubarb mixture and pat lightly. Bake for 45 minutes at 375°.
Saute scallops in butter for 5 minutes. Add flour, cream and milk; cook until thick. Add salt and pepper to taste. Put in buttered casserole. Cover with 1/2 cup bread crumbs; bake at 400° for 10 to 15 minutes.
Cook beans in chicken broth until done. If necessary add more broth to beans. Add garlic, onions, chillies, cumin, oregano and cloves. Simmer 30 minutes. Add chicken and simmer for 1 hour. Serve topped with grated cheese, salsa and sour cream.
Combine cocoa with sugar, salt and syrup. Stir in milk. Bring to a boil, stirring frequently. Cook to 232° or until a small amount of mixture forms a soft ball when dropped in cold water, stirring several times during the cooking process. Remove from heat; drop in butter. Cool to lukewarm (110°). Add vanilla and beat until mixture thickens and loses its shiny appearance.
Chop the first eight ingredients very fine. Mix together. Then add remaining ingredients. Chill well before serving. May add additional tomato juice to thin if necessary. Serves 10.
Combine all ingredients and stir until well blended. Pour into a greased and floured 9 x 13-inch pan. Bake 50 minutes at 325°. Serve with whipped cream.
Preheat oven to 350°. Chop apricots finely. Add water, butter, sugar and salt and mix. In separate bowl, sift together the pastry flour and baking soda. Add to apricot mixture, then add whole wheat flour, almonds, egg and orange extract. Stir well and put into buttered 9 x 5-inch loaf tin. Bake 1 1/4 hours at 350°. Makes 1 loaf.
Mix cheese, salsa and salt until well blended, spread cheese mixture in microwavable pie plate or bowl. Microwave on High 3 to 4 minutes or until thoroughly heated, stirring every 2 minutes. Makes 2 cups.
Mix all but cheese; fold in cheese. Bake at 400° until golden brown in 13 x 9-inch pan, about 45 minutes.
Put mincemeat and water in a medium pan and bring to a boil. Let boil for 1 minute stirring occasionally; cool. Combine eggs, condensed milk, mince meat, fruit and nuts. Stir in dry ingredients. Pour into greased 9 inch tube pan, 2 loaf pans, or 4 small loaf pans. Bake at 300° for 2 hours until center springs back. Reduce time to 1-1/2 hours for loaf pans, and to 1 hour for small loaf pans. Brush with Karo syrup for glaze.
Cook pudding and mix with half of Cool Whip. Chill until set in crust. Remaining Cool Whip can be used on top if desired.
Beat eggs and milk until well mixed. Add remaining ingredients. Put in well-greased 2-quart casserole and set in pan of hot water. Bake in a 350° oven for 1 hour or until set. Makes 4 to 6 servings.
Cream the first 3 ingredients until light and fluffy. Add eggs one at a time. Mix several more minutes. Sift flour and baking powder. Add to egg mixture alternately with milk. Add flavorings last. Bake in a 325° oven for 1 1/2 hours. Do not open door for first hour. After removing from oven, let stand for 5 to 10 minutes. Remove from pan.
For sauce, cook onion and green pepper in butter until tender. Add soup, water and thyme. Cook over low heat for 10 minutes. Stir often. Serve over sizzling hamburgers.
Mix together thoroughly. This may be used immediately or stored away in a cool place for later use. When using, take equal amounts of mixture and milk (sour milk is best). For pancakes, use 1 egg to 1 or 2 cups mixture. For waffles, use 1 egg to each cup of mixture.
Prepare jello as directed on package. Chill 1 hour stirring 2 times. Mix jello and other liquids in large bowl. Freeze. Three hours before serving, put frozen mixture in punch bowl to thaw. At serving time, add strawberries and ginger ale.
Bake at 425° for 50 minutes. Delicious breakfast treat served with hot biscuits.
Mix dry ingredients. Mix separately the melted oleo, eggs, sugar and vanilla. Add dry ingredients separately. Mix well. Spread in a 9 x 13-inch pan. Sprinkle with chocolate chips and nuts. Bake at 350° for 30 minutes.
Beat eggs well. Add sugar, corn syrup, flour, salt and vanilla. Beat until well combined. Stir in butter and pecans, mixing well. Pour into unbaked pie shell. Bake in a 350° oven for 60 minutes or until filling is set.
*Whichever ones are in season, strawberries, grapes, bananas, kiwi and peaches are good.
Combine all ingredients together in large salad bowl. Top with spoonfuls of mayonnaise and cover with grated Parmesan cheese. Sprinkle with salt and pepper. Cover and refrigerate overnight. Toss before serving.
Mix all together and bake at 350° for about 1 hour or until golden brown and bubbly all over.
Add water, salt, margarine and broccoli to a pot that holds at least 4 quarts. Place on burner and bring to a boil. Add milk and remove from heat immediately. Add potato flakes and stir with a fork. Place in a large casserole dish; cover with cheese. Place in a 400° oven until cheese is melted and lightly browned.
Knead; turn in greased bowl and let rise 1 hour. Punch down; let rise 30 minutes. Divide in fourths; shape into loaves and let rise. Bake 30 minutes at 425°. Butter tops just before removing from oven.
Mix the pineapple, pudding, marshmallows and pecan pieces together. Then add Cool Whip and stir well. Chill several hours before serving.
Soften cream cheese and press in bottom of a 9 x 13-inch glass pan. Pour thawed chili over cream cheese. Bake at 300° to 325° for 30 minutes. Place Cheddar cheese over chili until melts. Serve with tortilla chips.
Mix together cucumbers and onions. Blend together rest of ingredients. Toss lightly with cucumbers. Chill. Serves 4 to 6.
Cut cabbage into quarters and pack into jar. Add salt, pepper and garlic to jar. Boil vinegar and water together. Add vinegar and water to jar. Process in a hot water bath for 10 minutes. Makes 1 quart.
Thinly slice the onions and place them in a saucepan. Cover with water and add butter or margarine. Simmer until onions are soft. Just before serving, add the ketchup and mix well. Heat a few minutes and serve.
Do not beat; stir until mixed. Wrap individual pieces in plastic; store in freezer.
Scoop out 3 cups watermelon balls and all the cantaloupe and honeydew balls you can get. Combine melon balls and grapes in large mixing bowl. Add the frozen juices and mix well. Slice and add bananas just before serving.