HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon in a medium skillet over low heat until crisp; remove bacon, reserving 3 tablespoons drippings in skillet. Set bacon aside to drain. Add green pepper, onion and potatoes to skillet; cook over medium heat for about 5 minutes or until the potatoes are browned. Sprinkle cheese over potatoes and stir until cheese melts. Break eggs into skillet; cook over low heat, stirring gently, until done. Season to taste with salt and pepper.
Dissolve gelatin in boiling water. Break up and stir in cranberry sauce, undrained pineapple, orange juice, lemon juice and nuts. Pour into a large 9 x 12-inch casserole or two smaller ones. Chill until firm. I add the nuts with the rest of the ingredients. They will rise to the top and form a crisp crust. To serve, cut into squares and serve on lettuce leaves with sour cream or yogurt dressing. Also may be served as a dessert with whipped cream. Makes 12 servings.
Roll chicken in flour. Saute (brown) in butter until brown. Mix soup, onion, seasoning in saucepan, gradually stir in water. Bring to a boil stirring constantly. Pour rice into shallow 2 qt. casserole dish. Stir in all ingredients, except 1/2 cup of soup mixture, into rice. Top with chicken and pour remaining soup mixture over chicken. Cove, and bake 45 minutes to 1 hour in a preheated 375 degree oven.
Mix flour and baking soda. Combine butter, sugars and pudding mix in a large bowl. Beat until smooth and creamy. Beat in eggs and flour gradually. Stir in oats and raisins. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 5 dozen.
Saute celery and onion in oleo. Add other ingredients. Bake in Pyrex dish until mixture begins to boil, about 30 minutes.
Slit the sausage casing and crumble the meat in a large, heavy pot. Cook it over low heat, breaking up the clumps of meat as it colors. When the sausage has lost its rawness, pour off as much fat as you can, leaving the brown bits. Add the onion and soften it, stirring. Add the carrot, fennel or celery and garlic and cook them, stirring. (If you have on hand a small amount of raw or cooked vegetables such as beans, broccoli, cabbage or spinach, chop and add them too.) Add the tomatoes, stock, rice, corn and herbs; cover and simmer for 30 minutes or longer. Before serving, discard the bay leaf, then salt and pepper to taste. Serve the soup with good crusty bread. Makes about 8 servings.
Pour the peaches into a large Pyrex dish. Cut up margarine over peaches. Sprinkle sugar over peaches. Mix Bisquick and add water to make soft dough. Spread evenly over peaches and sprinkle with a little cinnamon and sugar. Bake at 375° for 1 hour.
Combine the first 5 ingredients in a saucepan; bring to a boil slowly, stirring until sugar is dissolved. Boil without stirring over medium heat to 236° (or soft ball stage). Remove from heat; let stand 15 minutes. Do not stir. Add flavoring; beat until the mixture loses its gloss, about 8 minutes. Stir in cherries and walnuts. Quickly put into greased tins (8 x 8-inch). Cool; cut into squares. Makes about 1 1/2 pounds of fudge.
Peel and slice apples. Fill jars leaving 1 1/2-inch headspace. Combine all ingredients and bring to a boil. Cook until it starts to thicken. Add lemon juice; pour over apples. Seal and cook 8 minutes in 10 pound pressure cooker.
Mix 2 kinds of corn with egg, salt and pepper. Add flour until batter consistency. Drop by spoonful in skillet of hot oil. Cook until brown on both sides.
In medium saucepan, cook zucchini in water for 5 minutes. Drain; set apart. In medium saucepan, melt butter. Stir in flour and bouillon. Gradually stir in milk; cook and stir until thick. Remove from heat. Add cheese, pimiento and thyme; stir until cheese melts. In a 1 1/2-quart baking dish, layer 1/2 of potatoes, zucchini and sauce. Repeat layers. Bake at 350°, uncovered, for 25 minutes, or until bubbly. Top with onions; bake 2 minutes longer.
Cook unpeeled potatoes in boiling water for 15 minutes; drain and cool slightly. Quarter potatoes with vegetable spray. Combine remaining ingredients. Coat cut side of potatoes in bread crumb mixture. Arrange on a coated cooking sheet and bake at 450° for 15 minutes.
Peel and cook all tomatoes until done. Drain off only part of the juice. Add all other ingredients and boil slowly until it thickens. Pour into hot boiling jars.
Mound apples in buttered 9-inch pie plate. Sprinkle with orange juice. For topping, combine sugar, flour, spices and salt. Cut in butter until mixture is crumbly, then scatter over apples. Bake in moderate oven at 375° for 45 minutes or until apples are done and topping is crisp and lightly browned. Serve warm with pitcher of light cream or scoops of vanilla ice cream. Makes 6 servings.
Wash and thoroughly drain blueberries; toss berries with 2 Tbsp. flour. Sift together remaining flour, baking powder, soda and salt. Cream butter, gradually beat in sugar until light and fluffy. Beat in eggs one at a time. Add flour mixture and bananas alternately in 3 parts. Stir in blueberries. Spoon into greased loaf pan (9x5x3 inch). Bake in 350° oven 50 minutes or until done. Yield: 1 loaf.
Mix ingredients together in 3-quart casserole. Cover. Bake at 350° for 2 1/2 hours.
Dissolve gelatin in 1 cup cold water. Bring to boil pineapple, sugar and lemon juice. Add gelatin and congeal. Whip the cream and beat congealed mixture with beater. Fold in cream, cheese and nuts. Refrigerate overnight.
Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over medium heat until gelatin dissolves, stirring constantly. Remove from heat. Stir in orange rind and orange juice concentrate. Chill until the consistency of unbeaten egg white. Fold in pineapple, raisins and carrots. Cover and chill until firm.
Mix milk and lemon juice, add well drained pineapple. Fold in cool whip. Pour into crust & chill for 3 hours or more. Garnish with lemon slices.
In large skillet, mix butter, cinnamon, lemon juice, brown sugar, rum and cream de banana until hot and well mixed. Add bananas and mix well until all hot, then pour over vanilla cream. Serve immediately.
Spray a 9-inch round baking pan with cooking spray. In a large bowl, combine flour, baking powder and salt. In a medium bowl, using a wire whisk or fork, thoroughly mix sugar and milk. Whisk in egg whites and corn syrup. Gradually stir into dry ingredients until smooth. Pour into prepared pan. Arrange apples over top, overlapping to cover. Sprinkle with cinnamon sugar. Bake in 350° oven 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
Combine ingredients to make filling. Place 1/2 teaspoon filling on each wonton wrapper, slightly off center. Fold almost in half, pressing edges together, then fold in half again. Pull the two corners together and stick them to each other with a little water.
Mix all ingredients. Add cut up chicken to marinate 4 hours. Place on preheated grill. Baste and turn every 15 minutes with 1/3 cup margarine and 1 teaspoon seasoning (usually 1 to 1 hour and 15 minutes). On my grill, I have best luck if I light the right burner and bake it on the left side with the lid shut.
Sift dry ingredients. Dissolve yeast in water. Add milk, melted shortening and yeast to dry mixture. Roll thin and cut with biscuit cutter. Dip each biscuit in melted butter. Let rise for 1 hour. Bake at 450° for 12 minutes.
Bring pineapple and sugar to boil. Add jello, then add water. Let jell, then fold in Cool Whip, nuts and cheese. Pour into pretty mold to set.
Cream the cream cheese and milk. Add sugar, salt, Sweet 'N Low and vanilla. Blend well. Makes 3 tablespoons. Contains approximately 8 calories per teaspoon.
In a large bowl, mix well. Spoon into individual serving dishes or large serving bowl. Chill 30 minutes. Garnish as desired.
Peel, slice and arrange tomatoes in shallow dish. Combine and mix well other ingredients and pour over tomatoes. Marinate in covered dish for 1 hour or more. Serves 6.
Butter a frypan (Pam spray). In blender, mix eggs until light color; add remaining ingredients and process until smooth. Bake in oven at 425° for 20 minutes. Serve with warmed syrup and powdered sugar.
Skin chicken; dip breasts in melted margarine and roll in crushed saltines; sprinkle with garlic salt Parmesan cheese and parsley flakes. Place in oblong pyrex pan. Bake slowly at 275° for 1 1/2 to 2 hours.
Mix all ingredients. Bake 40 to 45 minutes in 350° oven.
Cook onions, peppers and hamburger until brown; drain. Add ketchup and 3 tablespoons of juice from olives. Let meat mixture cook on low for about 30 minutes. Cook spaghetti according to package directions. In 2-quart casserole dish put a layer of spaghetti and a layer of the meat mixture. Pour soup over meat. Then, another layer of the spaghetti and meat mixture. Place cheese on top. Cut olives in slices and add to top of cheese. Bake in preheated 400° oven for 1 hour.
Prick potatoes with a fork. Bake in a 375° oven for 45 to 50 minutes or until tender. Cool slightly. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell. Set shells aside.
Preheat oven to 350°. In a large bowl, beat eggs; add remaining ingredients and mix well. Pour mixture in a 10-inch pie plate that has been sprayed with nonstick cooking spray. Bake 1 hour or until toothpick comes out clean. Cover and freeze until ready to use. Reheat, covered and thawed, at 350° for about 30 minutes.
Cream together Crisco, brown sugar, sugar and vanilla. Add eggs, mix well. Add baking soda, salt and flour. Mix well. Stir in chocolate chips. Stir in pecans. Drop tablespoon size dough onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes approximately 3 dozen.
Heat oven to 350°. Arrange cranberries and nuts in the bottom of a greased 8-inch square pan. Pour topping over fruit and nut mixture. Cream margarine and sugar until light and fluffy. Blend in egg and vanilla. Add combined dry ingredients to creamed mixture alternately with milk, mixing well after each addition. Pour batter over topping mixture. Bake at 350° for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Immediately invert onto serving platter; serve warm. Top with whipped cream, if desired. Variation: Substitute 1 cup peeled and chopped apples for 1 cup cranberries.
In a microwave-safe bowl, combine all ingredients. Cook on High 1 to 1 1/2 minutes or until mixture is hot. Stir until sauce is smooth or combine ingredients in small saucepan and stir over low heat until smooth.
Mix in 1 bowl the apples, cinnamon and 5 tablespoons sugar. Mix in second bowl, the remaining ingredients. Mix batter well and in a greased and floured angel food cake pan, alternate batter and apples (1/2 the batter and 1/2 of the apples each time). Bake at 350° for an hour, then reduce heat to 325° and bake approximately 45 minutes more. Test with toothpick and if necessary, bake longer until toothpick comes out clean.
Cook broccoli and cauliflower according to package directions. Drain. Combine asparagus, water chestnuts, cheese and soup in bowl; mix well. Spoon into greased 6 x 9-inch dish. Dot with melted margarine; sprinkle with crumbs. Bake at 350° for 20 minutes. Yield: 6 servings.
Beat butter and sugar until light and fluffy. Add salt, vanilla, flour and nuts. Mix well. Chill. Shape dough into balls. Bake at 350° for 8 minutes, until lightly browned on ungreased cookie sheet. While still warm, roll in powdered sugar. Yields 4 to 5 dozen.
Cook carrots until tender; drain. Cut onion in rings. Dice bell pepper. Mix with sugar, oil, vinegar, soup, salt and pepper. Let set in refrigerator overnight.
In a bowl, stir together flour, baking powder, baking soda and salt. In a large mixing bowl, beat shortening with an electric mixer on medium to high speed 30 seconds. Add 2 cups of sugar. Beat mixture until combined, scraping sides of bowl. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and lemon extract or peel. Add dry ingredient and buttermilk, alternately to creamed mixture, scraping down sides of bowl as necessary. Cover and chill at least 4 hours. Meanwhile, combine 1/2 cup of sugar and cinnamon. Set aside. Preheat oven at 375°. Lightly grease cookie sheet. Use 1/4 cup measure or 1/4 cup ice cream scoop. Roll each scoop of dough in sugar and cinnamon mixture to coat. Place 3-inches apart on cookie sheet. With palm of hand, gentle press down cookie to 1/2-inch thickness. Bake 12 to 14 minutes or until bottoms are light gold. Transfer to rack. The cookies bake more evenly if you bake just one batch at a time. Makes about 24 cookies.
I prefer ribeye or T-bone steak for charcoaling. Cook one large steak per person. Rub garlic salt on steak and then spread sauce on steak and let set for about 1 hour. Sear both sides over hot charcoal fire, then cook for about 15 minutes. Serve medium-rare for best taste. Serve with baked potato and salad.
Mix the flour, pecans and margarine; press into a 13 x 9-inch pan. Bake for 15 minutes at 350°. Cool.
Grease a 12 x 9 x 2-inch baking dish. Mix Bisquick, milk and eggs in dish with a fork until batter is of uniform color (will be lumpy). Stir in pepperoni, 1 cup cheese, green pepper, onion, oregano, basil and garlic salt. Spread evenly. Bake until top is light brown (about 30 minutes). Spread with pizza sauce. Sprinkle with mushrooms and 1 cup cheese. Bake just until cheese is melted (about 1 to 2 minutes).
Boil water, oil and food coloring. Stir in flour, cream of tartar and salt. Let cool, then knead. Store in covered container.
Scald milk (heat until bubbles start to form). Remove from heat; add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate for 30 minutes. Stir in cookies to chilled mixture. Freeze. Makes 1 gallon.
Add sugar slowly to beaten egg whites. Add baking powder, vanilla and crackers. Add nuts. Place in a small loaf pan and bake at 350° for 30 minutes. Cool. Slice and top with peaches and cream.
Blend together cream cheese, sour cream and taco seasoning. Spread on serving platter. Cover with jar of taco sauce. Add the following layers: chopped lettuce, chopped onions, diced tomatoes and shredded Cheddar cheese. Serve with nacho chips.
Brown ground beef and drain. Add kidney beans and salt. Simmer for 10 minutes. Toss together remaining ingredients. Add beef and beans to salad mixture. Toss again. Garnish with chips, tomatoes or avocado.
Preheat oven to 350°. Grease and flour a 10-inch tube pan. Cream together butter or margarine with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, soda and salt in separate bowl. Add to creamed mixture alternately with sour cream. Fold in peaches; stir in vanilla and almond. Bake for 75 to 80 minutes until done.
Mix together. Put batter in an 8 or 9-inch pie pan. Place filling in center of batter. Bake at 425° for 35 to 40 minutes or until golden brown. You can use any kind of pie filling.
Combine first 3 ingredients in a casserole dish and bake for 45 minutes at 325°, then sprinkle crushed onion ring snacks on top and bake an additional 15 minutes.
Melt oleo in 1-quart casserole dish; mix drained broccoli in melted oleo. Mix eggs, onion, mayonnaise and soup with broccoli. Sprinkle grated cheese on top; add cracker crumbs or stuffing mix. Bake 30 to 40 minutes at 350° or until firm or insert knife to see if it comes out clean. Recipe may be halved.
Combine brown sugar, oil and water. Let cool. Add remaining ingredients. Bake on a greased cookie sheet at 350° for 25 minutes. Cool and ice with cream cheese frosting.
In a large punch bowl, soften sherbet and frozen yogurt. Gradually blend in milk and juice with spoon until thoroughly blended. Stir in vanilla. Serve immediately. Makes about 40 servings.
Do not add salt or any seasoning. Wrap each breast with a slice of bacon. Secure in the back with a tooth pick. Cover bottom of a greased baking dish with the chipped beef. Mix sour cream and soup until well blended. Pour over the chicken and with a spatula spread the mixture like you were frosting a cake. Refrigerate until ready to bake. Bake uncovered at 275° for 3 hours. No basting or attention needed while cooking.
Cook raisins and water together in a high saucepan; add margarine and soda to saucepan. Stir until margarine melts. Mix sugar, flour, egg and cinnamon; blend into saucepan. Spread into greased large cookie sheet. Bake 20 minutes at 350°. While warm, spread with powdered sugar or 4X sugar icing.
Peel and core apples. Roll out four 7-inch circles of pie crust. Place apple in center. Fill center of apple with brown sugar, raisins, cinnamon and walnut mixture. Place additional tablespoon of mixture in circle around apple. Pull up pastry and pinch to seal. Place in pan. Bake at 350° for 30 minutes or until crust is golden brown.
Mix milk and lemon juice; drain juice from fruit thoroughly. Cut peaches in small pieces. Add all fruit to milk mixture. Blend in Cool Whip. Pour into crusts and chill for several hours. Delicious and easy to make.
Cream margarine and sugar. Add eggs, one at a time. Add flour, soda and milk and mix, then add raisins by stirring. (Raisins should be soaked in hot water overnight, then drained well.) Start to bake in cold oven. Bake at 300° for 1 hour and 45 minutes.
Mix flour, sugar and baking powder in mixing bowl. Add milk and mix well. Pour this batter over butter or margarine which has been melted in pan.
Brown beef, onion and celery. Mix all ingredients together. Bake for 1 1/2 hours at 325°.
Mix pop and catsup in skillet. Add meaty pieces of chicken and simmer 45 minutes or until sauce thickens and chicken is tender. Delicious.
Mash sweet potatoes with potato masher or beat with electric mixer until smooth. Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans. Bake, uncovered, at 350° until hot throughout, about 30 minutes. Makes 6 servings (about 1/2 cup each).
Do not grease pan. Mix well with spoon. Place in a 10 x 12 x 2-inch pan. Bake 45 minutes in 300° oven.
Place, in pan, in layers: bean dip, taco seasoning mixed with sour cream and mayonnaise, avocados with salt, pepper and lemon juice, tomatoes, onion, olives and cheese.
Mix graham cracker crumbs and powdered sugar. Pour melted butter over mixture. Mix well. Cool for 5 minutes in refrigerator. Shape into balls and flatten. Place on wax paper and chill for 30 minutes.
When more than the minimum amount of water is used for cooking vegetables, never throw away the excess, but save this "Pot Liquor" as it is called. Any vegetable (rutabaga, all greens and potatoes) may be cooked in this, with seasoning and extra water. Good with pone bread.
Peel potatoes; cut into strips about 1 inch thick. Place in a 3-quart baking dish. Mix sugar and flour together; sprinkle over potatoes. Top with stick of butter. Cover casserole and bake 1 hour at 350°.
Clean and bake 4 medium size baking potatoes at 375° for approximately 45 minutes (until done). Lay bacon on flat tray and cook in oven while potatoes are baking. Saute butter, bacon, chives and onion when potatoes are close to being done.
Saute onion and garlic in oil about 5 minutes or until tender. Add beef and cook until brown, stirring occasionally. Drain; add tomatoes, paste, salt, parsley and pepper. Simmer for 15 minutes. Stir in corn and peas. Pour into a 13 x 9 x 2-inch baking dish. Place biscuits on top and bake at 350° or until golden brown.
Wash and sort beans. Add water to cover and soak overnight. Add rest of ingredients and bake at 300° until done. Check for liquid as the beans should be covered.
Pick over the crab to remove any bits of shell or cartilage. Put the mayonnaise, lime juice, chilies, coriander, chives and salt and pepper to taste into a bowl. Add the crabmeat and toss lightly to blend without breaking up the crab lumps.
Combine all ingredients, except chiles, in blender until frothy. Stir in chopped chiles. Pour into buttered baking dish and bake in preheated 350° oven for 1/2 hour. Serves 4.
Mix starter and oil. Sift together dry ingredients and add to starter and oil.	Roll mixture on floured board.	Cut biscuits; place on greased	baking sheet and let rise for 15 minutes. Bake at 425° for 15 minutes.
Beat eggs slightly; add sugar and salt. Add milk and vanilla. Mix well. Pour into 9-inch unbaked pie shell (chilled). Sprinkle with nutmeg. Bake in 425° oven for 15 minutes; reduce heat to 350°, baking until knife comes out clean from center of pie, about 20 or 25 minutes.
Preheat oven to 350°. In a large mixer bowl, beat cream cheese, sugar and vanilla until blended. Add cocoa and eggs. Blend well. Add whipping cream. Pour into crumb crust. Bake 40 minutes. Center may be soft but will set when cool. Cover when cool and chill overnight. Top pie with cherry or peach filling. Makes 6 servings.
Pound pork cutlets flat and cut into serving sizes. Dip in egg and bread crumbs and brown. Put in baking dish; cover with spaghetti sauce. Top with shredded Mozzarella and Parmesan cheese. Bake in 350° oven until tender.
Preheat oven to 375 F. In a medium saucepan, heat the olive oil over medium heat. Add onions and garlic, saut for 3-5 minutes until tender. Pour the onion/garlic mix into a large casserole dish. and place chicken on top of the mix. Mix the beer, chicken broth, tomato, jalapeno, allspice, cinnamon stick and salt in a bowl, stir until blended. Pour mixture over chicken and bake for 30 minutes in a covered dish. Add potatoes and bake 30 more minutes. Uncover and bake for 15 minutes or until it starts to brown on top. Remove cinnamon stick after baking. Serve with rice if desired. Serves 8 hungry amigos.
Soften cream cheese; gradually stir in crushed pineapple, 1 cup pecans, green pepper, onion and salt. Chill well. Form into ball and roll in 1 cup pecans. Chill until serving. Garnish with fruit and serve with assorted crackers.
Combine all ingredients. Whisking constantly, pour in steady stream 2 cups safflower oil. Tear into bite-size pieces romaine, bibb and radicchio lettuce; add 1/2 pound sliced mushrooms, 2 cups grated Swiss cheese and the dressing. Serves 12.
Dissolve jello in boiling water. Cream together well the cream cheese, sugar, lemon juice and vanilla. Let jello cool in refrigerator until it starts to thicken. Then add cream cheese mixture and whip together well. Add crushed pineapple to cream cheese mixture. Fold whipped evaporated milk into jello and cream cheese mixture, then spread 2/3 of butter and crumb mixture over bottom of 9 x 13-inch pan. Put jello mixture on top of crumbs. Sprinkle remaining crumbs on top; chill several hours.
Combine first 3 ingredients in omelet pan. When cooked, add fresh sliced strawberries. Sprinkle with powdered sugar and fold omelet in half. Remove from pan and sprinkle powdered sugar on top of omelet. Serve at once.
Dredge orange slices and nuts in small amount of flour. Mix remaining ingredients and add orange slices and nuts, mixing well. Grease and slightly flour glass or metal baking dish. Bake at 350° for 20 to 30 minutes. Cut into squares and serve.
Mix first 4 ingredients. Add bananas and nuts. Beat well. Pour in greased and floured Bundt pan. Bake at 350° for 1 hour. Do not open oven.
Place layer of hamburger, potatoes, onions in 8 x 10 inch greased dish. Pour tomatoes over mixture, top with cheese if desired. Bake in 350 degree over for 45 minutes to 1 hour.
Melt butter and brown sugar. Add to beaten eggs. Add remaining ingredients. Spread in greased 9 x 13-inch pan. Sprinkle pecans on top. Bake at 350° for 20 to 25 minutes. Store in airtight container.
Mix sugars, peanut butter, butter and egg in medium bowl. Stir in remaining ingredients. Cover and refrigerate at least 3 hours, but no longer than 24 hours.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Mix oleo, sugar and vanilla with fork. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt. Save 2 cups of batter. Spread remaining batter in pan. Arrange patties in single layer over batter. Add remaining 2 cups of batter over patties. Bake for 50 to 55 minutes. Cool completely and cut into squares.