HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water, sugar, vinegar, salt and pepper. Heat to boiling. Chop bacon and brown. Skim out bacon and put into water mixture. Fry onions in bacon fat until soft. Add flour. Let bubble up to 2 to 3 minutes. Add this roux to hot water mixture. Stir until smooth. Simmer 5 minutes. Mix into boiled or canned sliced potatoes.
Saute ground turkey in skillet. I add water because turkey meat is very dry. Add tomatoes (save small amount for over top of noodles). Add noodles and then rest of tomatoes over top. (Do not stir.) Cover; simmer until noodles are soft, about 20 to 25 minutes. Make sure it does not get dry. (Add water.) When noodles are cooked; add slices of cheese over top. Cover until cheese melts and serve from skillet. An easy, quick meal. Go-o-o-o-d.
Mix eggs in a bowl. Add both cans of corn, sugar and cornstarch. Grease an 8 x 8 x 2-inch glass baking dish. Pour in mixture. Bake at 350° for 1 hour. Make sure center is firm.
Fill medium pan with water. Bring to a boil. Add tea bags and remove from heat. Let stand for 10 to 15 minutes. Remove tea bags and pour in sugar, stirring until dissolved. Pour into a 2-quart pitcher and finish filling with cold tap water. Stir.
Sieve pork and beans. Combine all ingredients except bacon in saucepan. Heat through. Top with bacon.
Melt butter. Add remaining ingredients and mix. Bake at 350° for 15 to 20 minutes. Serve with Ritz crackers.
Cook the meat and the potatoes (not together) however, you may cook the onion with the potatoes or fry with the hamburger, whichever you prefer. Cook all together and simmer until you are ready to eat.
Melt margarine in skillet, partially drain sauerkraut and add to skillet; sprinkle with rice and onion. Top with crumbled ground beef. Spread salt, pepper and tomato sauce evenly on top to cover hamburger. Cover skillet, cook over low heat 25 to 30 minutes. You may use sausage as a substitute and adjust added salt. Layer each section to cover skillet bottom.
Warm bowl, then mix 3 tablespoons sugar and yeast and stir. Add egg, vanilla and butter to liquid, then add hot roll mix. Flour table and knead dough. Put back in oiled bowl. Cover and let rise double in size, then cut in 3 equal parts. Roll one part on cookie sheet. Spread butter on it and sprinkle on cinnamon, sugar, nuts and raisins, then roll out the next two parts following same steps, putting them on top of each other and forming 3 layers. Put a glass in middle of dough, cut through at least 2 layers of the dough, then take knife and cut from glass out (like cutting pizza). Make 16 cuts. Pick up each cut, twist it and lay back where you picked it up from. Let rise again, then bake in oven at 325° for 45 minutes.
Add together biscuit mix, sausage and cheese. Form into small balls. Bake on ungreased cookie sheet at 400° for 10 minutes.
Make pastry with flour, butter, cold water and egg yolk. Chill 1 hour. Preheat oven to 400°. Roll dough to 12 x 16-inch rectangle. Trim to 10 x 15-inches, reserving trimmings. Transfer to large baking sheet. Brush 5 x 8-inches in center with half of the melted butter. Sprinkle combination of almonds, coconut and wafer crumbs over buttered area. Mix fruit, sugar, peel and lemon juice. Spread over crumbs. Arrange reserved strips over filling in lattice pattern. Fold long sides of pastry, then short ends. Brush with remaining melted butter. Bake 25 minutes. Transfer to serving platter. Cool 15 minutes. Dust with powdered sugar.
Brown hamburger and onion; drain. Season to taste. Place in layers sliced raw potatoes about 1-inch thick in bottom of large casserole bowl. Combine tomato soup, 1/2 soup can milk, chopped celery, chopped green pepper and uncooked Minute rice. Pour half of mixture over potato slices. Layer half of hamburger mixture, tomato mixture and remaining hamburger. Top with thin layer of potato slices. Cover. Bake at 350° for 1 1/2 to 2 hours. Serves 6 to 8 people. Just as good the second day.
Cut bacon in half. Wrap chestnuts in bacon and secure with toothpicks. Bake at 400° for 30 to 40 minutes until crisp. Drain fat. Bring remaining ingredients to a rolling boil. Spoon sauce over chestnuts. May refrigerate at this point. When ready to serve, bake at 375° for 30 minutes.
Cook spaghetti; drain and run cold water over until cool. Add other ingredients and mix well. Refrigerate.
Mix the first 4 ingredients together and pat into the bottom of a 13 x 9-inch pan.
Combine ingredients. Drop by teaspoon on ungreased baking sheet. Bake at 400° until nice and brown. Serve hot. These freeze well. Can be put back on a tray, warmed and then served.
Cook chicken; cut into bite size pieces. Place in bottom of baking dish. Mix soup and sour cream together; pour over chicken. Crush crackers; mix with melted butter. Sprinkle over top. Bake for 30 minutes at 350°, until brown.
Combine butter, cream and brown sugar in saucepan; heat slowly until butter melts. Remove from heat, stir in flour and salt and blend until smooth. Stir in walnuts and orange peel. Drop by rounded teaspoonful on greased cookie sheet. Flatten lightly with back of spoon. Bake at 350° for 10 to 12 minutes. Let stand 1 or 2 minutes on cookie sheet then remove with spatula to wire rack to cool. When cool, melt chocolate and spread bottoms of cookies with thin layer of chocolate.
Slice tomatoes 1/2-inch thick. Dredge in seasoned flour. Saute in margarine until golden brown on both sides. Just before serving, sprinkle with brown sugar.
Blend all ingredients in medium bowl with mixer. Pour into 9-inch pie shell and bake at 350° for 1 hour.
Preheat oven to 350°. Mix all ingredients together, then form into balls and bake until lightly browned. Let cool and roll in powdered sugar.
Heat oven to 350°. Lightly grease 9-inch pie plate. Beat eggs in large bowl, stir in sugar, oleo and vanilla. Sift flour, cocoa and salt. Stir into butter mixture. Stir in chocolate chips and nuts. Pour into greased pie pan. Bake 30 minutes or until set. Cool. Serve warm with whipped cream or ice cream. Yields 6 to 8 servings.
Cook spaghetti and drain. Toss hot spaghetti with butter, tomatoes, green onion, basil, salt, pepper and cheese. Serve immediately. Makes 6 to 8 servings.
Open can of oysters; drain liquid into a measuring cup. Add enough milk to make 1 cup, then add enough milk to make 2 1/2 cups of liquid. Crumble 11 crackers into buttered baking dish. Place drained oysters on top of crackers. If onions are used, sprinkle on top of oysters. Dot with the margarine. Beat the eggs; add to 2 1/2 cups of liquid. Add salt and pepper to taste. Crumble the other 11 crackers over oyster mixture. Pour milk and egg mixture over crackers. Store in refrigerator overnight, or until the milk mixture has puffed up the crackers. Bake in a 350° oven until puffed up and brown.
Combine all ingredients in bowl, tossing to coat. Cover and refrigerate 30 minutes to blend flavors. Makes 8 servings.
Place carrots and salt in saucepan containing about 1 inch boiling water. Simmer 20 minutes or until tender. Drain, reserving liquid. Add hot water to liquid to make 1 cup. Dissolve bouillon in carrot liquid and set aside.
Mix Jell-O and pineapple together; add sour cream, nuts and Cool Whip. Mix until blended. Pour into a container.
Mix flour and salt in bowl; cut in shortening to size of peas. Sprinkle with water and stir with a fork.
Heat oven to 375°. Cook macaroni in 6 cups salted water (4 teaspoons salt) 8 minutes and drain. Cook and stir ground beef until light brown and drain. Mix beef, macaroni, sauce mix, broccoli, water, walnuts, parsley, salt and garlic powder in ungreased, 2-quart casserole and sprinkle with croutons. Bake uncovered 20 minutes. Makes about 5 servings.
Pop 1/2 cup of popcorn and put into a grocery sack. Boil oleo, syrup and sugar for 2 minutes. Be sure this boils. Add 1/2 teaspoon of baking soda to this when it is done and stir until foamy. Pour over popcorn in sack. Close and shake. Put in microwave with top of sack open for 1 1/2 minutes. Take out, shake and repeat 2 more times. When finished, spread out on table and tap on popcorn to separate until dry.
Cook cauliflower in boiling water to cover with 1/2 teaspoon salt for 5 minutes, drain. In a large bowl, stir together 1/2 teaspoon salt, butter, crackers, sugar and pepper, mix well. Stir in cauliflower, bell pepper, tomatoes, onion and 1 1/4 cups cheese. Spoon into a lightly greased 2-quart baking dish. Sprinkle with remaining cheese. Bake at 350 degrees for 1 hour. Serve immediately.
In a saucepan, combine sugar, cornstarch and salt. Gradually stir in water. Stir in egg; cook over moderate heat, stirring constantly, until thickened. Do not boil. Remove from heat; stir in lemon rind and juice.
Combine all ingredients and pour into a greased casserole. Place casserole in pan of water and bake at 350° for 1 hour.
Cook spaghetti according to package directions. Add broccoli for last 4 minutes of cooking time, then drain. Heat butter in large skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and spaghetti mixture and heat through. Serve with additional Parmesan cheese.
Let water reach boiling in bottom of double boiler. Combine sugar, salt, cream of tartar, eggs, and water in top of double boiler. Place over boiling water. Use high speed on mixer and beat until frosting is fluffy and holds its shape (about 7-8 minutes). Add vanilla and spread on cake.
Mix and spread 1 heaping tablespoonful on each tortilla. Starting at one end, roll up each tortilla tightly. Refrigerate 2 hours or overnight. Cut into 1-inch pieces. Serve with picante sauce or salsa for dipping.
Cook carrots in salted boiling water until almost tender. Drain. Simmer onion in margarine; add flour, salt and mustard. Add milk and cook until smooth. Add pepper and celery salt.
Mix all ingredients. Drop on cookie sheet. Bake at 350° for 10 to 12 minutes until edges are golden brown. Sprinkle with powdered sugar. Great tea cookie!
Heat milk. Mix flour, sugar and baking powder together. Beat egg whites. Combine; cook 30 minutes at 350° in a greased 9 x 13-inch pan.
Cook green peppers and onions; add hamburg and cook well. Add rest of ingredients and simmer 3 or 4 hours.
Make a roux with the oil and flour, stirring constantly until tan, add salt and pepper to taste. Lower heat and add tomato juice slowly, this will sizzle. Keep stirring until thickened. If gravy becomes too thick for your taste, thin with water.
Preheat oven to 325°. Grease Bundt pan generously (even the nonstick ones). Combine sugar, flour, margarine, eggs and flavorings in an electric mixer all at once and beat until smooth, about 10 minutes. Pour into prepared pan. Bake one hour or until cake is done.
Mix all ingredients together. Put in greased casserole dish. Sprinkle with bread crumbs. Bake 1 1/2 hours at 350°.
Parboil unpeeled sweet potatoes. Peel and cut in half. Arrange in a cook-and-serve baking dish.
Cut franks in 1-inch lengths. Put on skewers alternately with drained pineapple chunks. Mix together the mustard and the pineapple syrup. Brush on the skewered franks and pineapple. Broil for 3 to 5 minutes. Turn over. Boil for another 3 minutes. Brush mixture on skewered franks after turned over. Serve hot.
Drain sauerkraut and cut other ingredients fine. Combine ingredients in bowl and pour the mixture of vinegar, sugar and oil over. Stir well. Let stand in refrigerator a few hours.
Brown hamburger and drain. Boil noodles and drain. Mix sauce and hamburger together. Line 9 x 13-inch pan with 1 layer of noodles. Put sauce and hamburger over noodles. Add half of container of cottage cheese and cover with 2 cups Mozzarella cheese. Add another layer of noodles, sauce, cottage cheese and Mozzarella cheese. Put in oven at 350° until cheese is melted.
Mix everything and add hash brown potatoes-reserve enough cheese to sprinkle on top. Place in long casserole dish and bake in 350 degree oven for 1 hour.
Preheat oven to 350°. In 13 x 9 x 2-inch baking pan, melt butter or margarine in oven. Combine crumbs, cocoa and sugar; sprinkle over butter or margarine. Pour sweetened condensed milk evenly over crumbs. Sprinkle with chocolate chips, then raisins, apricots or marshmallows. Sprinkle nuts on top; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool; cover with foil. Allow to set at room temperature about 8 hours before cutting into bars. Makes about 36 bars.
In a large bowl, mix all dry ingredients together. In small bowl, mix all liquids and combine mixtures. Pour into a greased and floured loaf pan. Bake at 350° for 60 minutes. If using a glass pan, lower to 325° and bake for 1 hour and 15 minutes. Makes one large loaf or 2 small loaves.
Grease 9 x 13-inch pan. Remove crusts from bread and cube. Line bottom of pan with cubes. Cook sausage and drain. Sprinkle over bread. Cover with cheeses and mushrooms. Combine cream, milk and eggs. Add seasonings and pour over other ingredients. Cover and refrigerate overnight. Bake, covered, for 1 hour. Serves 8.
Cream the cream cheese and dressing mix until well mixed. Add drained chicken and blend well. Form a ball and roll into chopped nuts, some poppy seeds or sesame seeds and a little dill weed. Serve with crackers. Better next day.
Add squash, onions, pepper and pimento to a large pot, then add salt and water and soak for 1 hour. Drain. Combine sugar, vinegar, mustard and celery seed and bring to a boil. Add vegetables and bring to a boil again. Pour hot mixture into hot sterilized jars, leaving 1/4 inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands. Process in hot water bath for 10 minutes. Yield: 4 quarts.
Mix croutons, eggs, Parmesan cheese and paprika into spinach. Shape into balls about the size of walnuts. Freeze on cookie sheets.
Combine sugar and flour together in large bowl. Combine margarine and cocoa and water together in saucepan and bring to boil. Pour over flour and sugar. Add 1/2 cup buttermilk, 2 eggs, 1 teaspoon cinnamon (optional), 1 teaspoon soda, 1 teaspoon vanilla and pinch of salt. Mix and pour into 16 x 11-inch jelly roll pan (greased and lightly floured).
Combine and mix well the egg, sugar, flour and salt. Arrange rhubarb in unbaked pie shell, spread egg mixture over rhubarb. Pat down. Then top crust. Bake at 425° for 25 minutes.
Mix all ingredients together. Pour in unbaked pie crust. Bake at 350° for 35 minutes. Check with tester. If comes out wet or moist, turn oven to 400° and bake 5 more minutes. How to cook your pumpkin? After cutting pumpkin up, place in large pot with 1 cup water. Cook on medium heat until tender.
Whip butter and peanut butter until smooth. Add sugar and cream together. Add egg and mix. Blend dry ingredients, then add to butter mixture. Drop on cookie sheet. Bake at 350° for 8 to 9 minutes or until golden brown.
In a bowl, combine crab, cheese spread, butter, mayonnaise, garlic powder and salt. Spread over muffins. Broil 4 to 6-inches from heat for 2 minutes or until golden brown. Cut each muffin into quarters.
Preheat oven to 350°. Put apples and blueberries in ungreased 13 x 9 x 2-inch pan. Pour water over top. Combine cake mix, brown sugar, melted butter and spices. Stir until well blended. (Mixture will be crumbly.) Sprinkle over fruit. Bake at 350° for 50 to 55 minutes or until lightly browned and bubbly.
Saute the bacon until crisp and then crumble it. Mix remaining ingredients with the bacon. Bake at 350° for 30 to 45 minutes.
Season ground meat. Brown together ground meat, onion, celery and garlic. Drain excess fat. Stir in remaining ingredients. Mix well. Add tomato sauce and water. Stir. Add the kidney beans. Mix well. Rinse cans with a little water. Pour in pot. Simmer about 30 minutes or more.
Sift together flour, baking powder, salt and sugar. Put shortening in large mixing bowl and cream until softened. Add dry ingredients, milk and vanilla. Beat. Add eggs and beat after each. Pour batter into 2 greased cake pans or 1 loaf pan. Bake at 375° for about 25 minutes for layers, or 35 minutes for loaf cake.
Cook the first 4 ingredients together slowly until it forms a solid ball in cold water. Add the dates and pecans. Spoon onto well floured (or powdered sugar) surface; shape in long roll shape. Store in refrigerator.
Cream butter and sugar together. Add egg yolks, flour, lemon juice and milk. Mix until smooth. Fold in 2 stiffly beaten egg whites. Pour into 9-inch unbaked pie shell. Bake in 350° oven until done. Test by inserting knife blade into center. It should come out clean.
In saucepan, combine chocolate chips, Eagle Brand and oleo. Heat over low heat until chocolate is melted; remove from heat. In large bowl, combine marshmallows and peanuts. Fold in chocolate mixture. Spread in a 13 x 9 x 2-inch pan whose sides and bottom have been lined with wax paper. Chill 2 hours, or until firm. Remove from pan; peel off wax paper. Cut into 1-inch squares with wet knife. Makes 8 dozen.
Combine softened cream cheese, sugar, lemon juice and vanilla, mixing until well blended. Add eggs, 1 at time, mixing well after each addition. Pour into pie crust. Bake at 325° for 30 to 45 minutes. Chill. Top with fruit.
Cream together the oleo, sugar and vinegar. Add flour, baking soda and pecans. Drop by teaspoon onto greased cookie sheet. Bake at 300° for 20 minutes.
In a large baking pan, toss potatoes with garlic, oil, salt and pepper. Roast in a preheated 500° oven, stirring once for 30 minutes. Serves 6.
Saute chopped onion in small amount of butter. Combine other ingredients, except cheese. Add onion. Bake in casserole dish at 375° for 1 hour. Garnish with cheese the last 15 minutes.
Steam onions, celery and green pepper until tender or microwave on High for 3 minutes or until tender. Combine all ingredients in a large saucepan. Bring to boil. Cover and simmer 10 minutes. Serve over chicken, ribs, pork chops, smoked sausage, etc.
Heat oven to 400°. Spray 9 x 1 1/2-inch quiche dish with nonstick spray. Mix mashed potatoes, sour cream, 1/3 cup cheese and garlic in quiche dish; spread evenly. Arrange potato wedges in spoke fashion with 2 wedges in center of mixture. Sprinkle with 2 tablespoons cheese. Bake 25 to 30 minutes. Sprinkle with chives.
Melt butter in saucepan. Add onion and cabbage; stir. Fry 1 to 2 minutes. Add boiling water as needed (not much). Add apple pieces; stir. Add pepper, bay leaf and cloves and stir. Add boiling water, about 1 cup. Stir, cover and simmer about 1/2 hour. Check for water often. Stir repeatedly. Add sugar and vinegar; stir. Taste for sour-sweetness. (Leftover red cabbage reheated tastes extra good!)
Cook macaroni according to box directions. Drain. Add tuna (drained), mixed vegetables (drained) and cream of celery soup. Stir all together. Add about 1/2 of the Longhorn cheese. Stir until cheese is melted. Salt and pepper to taste. Put in a casserole dish. Top with crumbled crackers and slice the rest of the cheese over top of crackers. Sprinkle with salt and pepper. Put in microwave or oven until cheese melts. Serve.
Heat oven to 350°. Grease and flour rectangular pan, 13 x 9 x 2-inch or 3 rounded 8 x 1 1/2-inch pans or 2 rounded 9 x 1 1/2-inch pans. Beat all ingredients except fudge frosting in large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into pans. Bake rectangular pan for 40 to 45 minutes or until toothpick inserted comes out clean. Cool 10 minutes; remove from pans. Cool completely. Round pans should be baked 30 to 35 minutes.
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Meringue should be very stiff, but not dry. Spoon evenly over top of filling of a 9-inch pie in an ovenproof glass or ceramic pie dish. Attach to edge of crust so meringue will not shrink during cooking. Do not spread too smooth. Place pie on tray shelf in center position. Cook with microwave at Medium (50%) for 3 to 4 minutes or until meringue is set. Brown 4 to 5 minutes or until meringue is golden brown.
Mix ingredients together thoroughly and bake in loaf pan in a 350° oven for 45 minutes.
Combine ingredients in baking dish. Top with Stove Top stuffing mix with seasoning. Bake at 375° for approximately 1 hour. Serve.
Pop corn in popper and place in bowl. Mix together sugar, salt, coloring and syrup. Pour over the popped corn and shape into ball. Wrap in plastic wrap.
Toss together, refrigerate overnight. (Can be served after it chills for an hour or so also.)
Prepare Potato Cream Cheese Filling first. (Note: Filling can be prepared ahead of time and refrigerated overnight in a covered container.)
Cook carrots in 1 1/2 cups of water until tender. Drain 2/3 of liquid from carrots. When done; set aside. In saucepan, peel orange after scraping 1 tablespoon of peeling into saucepan and cut up over saucepan to save any juice. Add finely cut up onions. Heat until almost boiling. Combine carrots and honey. If orange is not real sweet, add a little more honey. Excellent change for ho-hum carrots.
Brown and drain ground beef. Add pepperoni to beef to warm. In casserole dish layer meat, spaghetti sauce and cheese. Repeat layers. Warm in 350° oven for 20 minutes.
Beat cream cheese with wooden spoon until soft. Gradually beat in confectioners sugar, salt, pineapple and mini marshmallows. Cover and refrigerate for 1 hour. Shape into 1-inch balls and roll in vanilla wafers. Chill. Makes approximately 3 dozen.
Chop potatoes into cube size pieces. Add mayonnaise and mustard; mix with potatoes. (May need to add more to make creamy.) Add remaining ingredients and mix well. Refrigerate.
Melt the margarine in a frying pan. Saute the chicken in the margarine. Add a little salt and pepper. Place the cooked chicken in a baking dish and add the mushrooms and onions. Let bake at 350° for 20 minutes.
Blend shortening, sugar and eggs thoroughly. Add sour milk alternately with combined flour, salt and soda. Stir cocoa into water until dissolved. Add to batter and mix well. Stir in vanilla. Pour into prepared pans (use either 9 or 10-inch tube or three 8-inch layers). Bake at 350° for 1 hour and 10 minutes for tube or 35 to 40 minutes for layer pans.
Mix potatoes, butter and sugar. Beat in eggs and milk. Pour in 2-quart casserole dish. Mix pecans, coconut, brown sugar and flour. Stir in 2 tablespoons melted butter and sprinkle over sweet potatoes. Bake for 1 hour at 325°.
Boil brats; remove skins and cut up. Add everything else except noodles and cheese; simmer at least 1 hour. Cook mostaccioli according to package directions. Drain and pour into a 9 x 13-inch pan. Cover noodles with sauce and shredded cheese. Bake at 350° until warmed through.
Melt margarine in microwave, then add sugar and Pet milk. Cook on medium heat and stir until rolling boil forms. Boil for 5 minutes and take off burner. Add vanilla, Marshmallow Crme, peanut butter chips and peanut butter. Use only Jif. Pour in pan and refrigerate.
Cut chicken into 1-inch cubes. In large saucepan, combine water, broths, undrained tomatoes, onion and green pepper. Bring to boil. Add chicken. Reduce heat, cover and simmer 10 minutes. Add corn, chili powder, cumin and pepper. Simmer, covered, for 10 minutes more. To serve, place crushed chips into each bowl. Ladle soup over chips. Sprinkle with cheese, avocado and cilantro. Serve with lime wedge. Makes 6 servings.
Mash potatoes; add salad dressing, relish and eggs. Mix lightly. Season to taste. Fill hot dogs with mixture. Bake at 400° for 15 to 20 minutes.
Simmer for 3 to 4 hours in a large kettle. Pour into hot, sterilized jars and cover to seal.
Cover the bottom of a 9 x 13 x 2-inch baking dish with refried beans. Spread the avocado on top. Spread the sour cream on top of the avocado layer. Spread the tomatoes over the sour cream. Sprinkle the black olives over the tomatoes followed by the green onions. Cover the top with the cheddar cheese. Serve chilled with tortilla chips.
In a large bowl, dissolve the yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes. In small saucepan, heat the herbs with the milk until lukewarm.