HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice up bacon into small pieces, and brown very slowly until golden brown and crunchy in a large stock pot, on low heat. Remove cooked crisp bacon from pan with slotted spoon and put on paper towels to remove excess grease. Drain all but 1 Tbsp. of grease from the pan. To the same pan add the center leafy section of celery chopped fine and 1 sweet onion chopped fine. Saute till onions are translucent. Add 10 large potatoes chopped. Add liquid only from the cans of clams. Add grated carrots. Cover and bring to slow simmer. Cook until tender, about 45 minutes. Add clams, half and half and 1 qt of whole milk. Bring to almost a boil. Add together 2/3 c. milk and 1/3 c. flour and whisk. Add this mixture to the pan while stirring constantly. Bring almost to the boiling point again. Add salt and pepper to taste. Add bacon bits and serve. If you like it thicker add a small amount of corn starch. The thickness will be a bit different every time you make it because of the amount the potatoes break down. This will freeze well and makes 6 to 7 qts.
Cream butter or margarine, shortening and sugar until fluffy. Add well beaten eggs. Alternate flour and milk; beat well. Bake at 325° for 1 1/2 hours. Do not turn out of tube pan when done. Add glaze while still hot, in tube pan.
Cook over medium heat until it leaves sides of pan. Knead with hands until smooth. Store in airtight container. Will keep for months.
Bring 4-quarts of water to a boil. Heat a large frying pan and add the oil, beef and garlic. Saute until the meat is tender and then drain excess fat. Add all remaining ingredients except the cheeses. Simmer the mixture while the pasta cooks until just barely tender. Drain the pasta and mix it with the sauce. Pour all into a 3-quart glass rectangular baking dish and top with the cheeses. Bake, uncovered, at 350° for 25 minutes or until all is bubbly hot. Serves 6.
Cook bacon until crisp in 3-quart saucepan. Add onion. Saute 3 minutes. Pour off drippings. Add potatoes, water, salt and pepper. Bring to a boil. Cover. Simmer 10 to 15 minutes or until potatoes are tender. Gradually stir in soup, sour cream, milk and parsley. Bring to serving temperature over low heat, stirring occasionally. Do not boil. Add cooked bacon just before serving.
Add juices and mashed bananas to sugar-water mixture. Freeze in any plastic jugs. When ready to use, thaw for 1 hour before serving. Cut jugs; place partially thawed mixture in a punch bowl. Add 2 to 3 liters of ginger ale.
Brown hamburger and chopped onion in heavy pot. Add sugar, salt and chili powder; stir. Add tomato juice and beans. Bring to a boil.
Line spring-form pan with ladyfingers on sides and bottom of pan, filling in bottom as much as possible (OK to add smaller pieces to fill in). Beat the cream cheese with the sugar and heavy cream until very creamy with an electric mixer. Fill pan with layer of cream cheese mixture and a layer of ladyfingers. Repeat until full. Top with your favorite topping and refrigerate. (Any leftover ladyfingers and mixture, make sandwiches and refrigerate.)
Mix sugar, flour and cocoa. Melt butter and mix milk, eggs and vanilla. Bake in pie shell at 325° for 30 to 45 minutes or until thick, use knife to test. Beat egg with 1/4 cup sugar for topping.
Drain the chickpeas but save the liquid. Put the chickpeas, 2 tablespoons packing liquid, lemon juice, garlic and salt in food processor and puree. Add a small amount of additional packing liquid to facilitate blending together. Add the sesame tahini and blend it into the chickpea mixture. Serve with pita bread or raw vegetables.
After Italian sausage has been browned well and sliced, add onions to sausage drippings and brown lightly (judge if too much grease, if you have too much pour some off). Add sausage slices, tomatoes, zucchini, lemon juice, oregano, salt and hot red pepper sauce. Stir-fry for 5 minutes only. Enjoy plain or with freshly grated Parmesan cheese, sprinkled. I always serve this over white rice and add a fresh green salad and French or Italian bread for a delightful meal. Serves 4.
Cover cabbage with water and add salt. Bring to boil only. Drain well. Put in casserole. Add 1 can cream of celery soup. Sprinkle with cracker crumbs and dot with butter. Bake at 350° for 1/2 hour until brown.
Mix fruit, sugar, rind and tapioca and let stand while preparing pastry for 2-crust pie. Use strips across top of pie. Bake in 450° oven for 45 to 50 minutes.
Mix together garlic, salt, pepper and nutmeg; set aside. Peel and thinly slice potatoes. Add 3 tablespoons flour to shredded cheese. Layer in greased pan: hot dogs, cheese, onion, milk, oleo and dry ingredients; then potatoes. Bake at 350° for 1 hour. Pour heavy cream on top after baking. Let stand 15 minutes before serving.
Preheat oven to 250°. In open roasting pan, melt margarine. Stir in seasoning mix. Gradually add cereal, chips and crackers. Stir to coat. Bake 15 minutes; stir. Bake 15 more minutes. Add Parmesan and stir again. Bake 15 more minutes. Cool on paper towel.
Melt 1 stick butter; set aside. Mix potatoes, onion and Cheddar. Mix butter, soup and sour cream. Pour over potatoes and stir. Melt 1/2 stick butter and mix with corn flakes. Sprinkle over potatoes. Bake in 9 x 13-inch pan at 350° for 1/2 to 3/4 hour until potatoes are tender.
Cook broccoli and drain. Melt the margarine in casserole dish. Add rice, water, the broccoli, celery and onion. Combine the soup with water; pour over top. Spread grated cheese on top. Bake at 350° for 30 to 40 minutes.
Shred cabbage; mix with salt and let stand 1 hour. Add carrot and green pepper. Combine vinegar, water, sugar, mustard seed and celery seed; boil 1 minute. Cool to lukewarm; pour over slaw. Put into containers and freeze. Slaw will thaw in a short time. Can be refrozen.
Mash avocados in bowl; add lemon juice, salt and pepper and mix well. Blend sour cream with mayonnaise and taco seasoning in small bowl. Spread refried beans in 9 x 13-inch pan. Layer avocado mixture, sour cream mix and green onion and olives over beans. Chill until ready to serve. Add tomatoes and cheese just before serving.
Brown hamburger and drain. Add taco seasoning. Layer in Pyrex dish: First hamburger, refried beans, salsa mixed with sour cream and grated cheese sprinkled on top. Put in oven at 325° for about 20 to 30 minutes. Serve with taco chips. Serves about 20 to 30 people.
Crumble yeast into bowl; add milk. Gradually add sugar and salt. Cut in shortening or butter. Stir in flour alternately with yeast mixture, beating after each addition. Beat until dough is smooth and well blended. Scrape dough from sides of bowl. Cover with damp cloth; let rise in warm place for 1 hour. Punch down with spoon. Drop by teaspoons into lightly greased pans. Cover with damp cloth, let rise 20 minutes or double in size. Bake at 425° for 18 to 20 minutes.
Mix egg, milk, flour, salt and garlic powder to form batter. Dip zucchini until well coated. Fry in hot oil until golden.
Brown onion flakes in butter or margarine. Roll chicken pieces in flour. When onion pieces are tender, place chicken in frypan and cook until golden brown. Remove chicken from pan. Add 2 tablespoons more of butter or margarine; add brown sugar. When sugar is dissolved, add pineapple juice and half of cherry juice. Cook at medium heat until mixture boils. Add cooked chicken and simmer 15 minutes. Add all of pineapple and cherries (not cherry juice); simmer 15 minutes longer and serve. Serves 4.
Preheat oven to 350°. Cream first 4 ingredients well with mixer. Place a wafer in foil baking cup. Fill each cup 3/4 full of batter. Bake 20 to 25 minutes. Top with your favorite pie filling (cherry, blueberry, etc.) when done.
Mix Raisin Bran, sugar, flour, soda and salt in large bowl. Add eggs, shortening and buttermilk. Mix well. Store in covered container in refrigerator to use as needed. Keeps up to 6 weeks. Fill muffin tins that have been coated with shortening 2/3 full. Bake in preheated oven at 375° to 400° for 15 to 20 minutes. Makes 5 dozen muffins depending on size of muffin tin.
Preheat oven to 350°. Cook bacon until crisp. Remove bacon from skillet. Crumble bacon and set aside. Cook onions in bacon drippings until tender. Stir in pork and beans, brown sugar, catsup, Worcestershire sauce and mustard. Turn into a 1 1/2-quart casserole. Bake uncovered for 1 1/2 to 1 3/4 hours. Stir in bacon. Let stand before serving.
Drain pineapple juice into medium bowl. Set pineapple aside. Add bananas to the juice.
Chop the sausage coarsely by hand or a food processor. Transfer the sausage and onion to a deep pan and saute over medium heat until the sausage is lightly browned, about 8 minutes.
Preheat oven to 350°. Mix ingredients and pour into unbaked pie crust. Bake for 40 to 45 minutes.
Squeeze chopped spinach to remove all water. Add chopped parsley, nuts, seasonings, salt, lemon, oil and mint. Mix very well. Roll ball of dough into circle and add heaping tablespoonful of filling and close in triangular shape. Place on oiled cookie sheet at 400° for about 10 to 15 minutes until lightly browned.
Combine all ingredients, except crackers, and pour into baking dish. Bake for 20 to 25 minutes at 350°. Take out of oven and top with crackers. Place back in oven and bake for 20 to 25 minutes more or until bubbly and crackers are lightly brown.
Brown meat and onion together; add taco seasoning. Add all other ingredients. May be put in crock-pot for an hour or two. Garnish with grated cheese and tortilla chips.
Add lemon rind to butter and cream well. Add sugar gradually, blending after each addition. Add egg yolks and beat thoroughly. Add lemon juice, flour, Grape-Nuts and milk, mixing well. Fold in egg whites. Turn into greased 8-inch baking dish and place in pan of hot water. Bake at 325° for 1 hour and 15 minutes. Check after 1 hour. When done, it has a crust on top with the pudding below. Serve hot or cold with cream. Serves 6.
Mix all together in order as listed. Spoon into 2 1/2-quart container. Mold and freeze. Unmold to serve.
Sift together the first 4 ingredients; add wheat germ. Cream shortening and sugar until fluffy. Add eggs, one at a time, beating after each addition. Combine water and lemon juice; add to shortening, sugar and egg mixture with lemon peel. Pour into flour mixture; stir just enough to moisten dry ingredients. Do not beat. Turn into well-greased loaf pan. Bake at 350° for 1 hour or until it tests done.
Add to meat and cook slowly approximately 20 minutes. Blend in 1 tablespoon flour.
Mix cake mix and pudding mix. Add eggs, oil and water; beat well. Pour into greased and floured tube pan. Cook at 300° for 1 hour and 20 minutes.
Mix together flour, Crisco and salt. Add ice water and stir with fork. Roll out for pies on floured surface. Makes 2 (9-inch) pie shells.
Brown beef in skillet; drain. Add onion, salt and tomato sauce. Simmer on low heat for 5 to 10 minutes. Place 3 cups Fritos in 2-quart casserole dish. Sprinkle 1 cup grated cheese on top. Pour meat sauce over chips and cheese. Top with remaining Fritos and cheese. Bake at 350° for 15 minutes. When serving, add lettuce, tomatoes and olives as toppings.
Mix together all dry ingredients in large bowl. Combine all liquid ingredients. (Note: Melt shortening before measuring.) Make well in dry ingredients. Pour in all liquid ingredients at once into well. Mix together. Batter can be stored in a covered container in the refrigerator up to 6 weeks. When ready to bake, fill greased muffin tins 2/3 full. Bake at 400° for 15 to 20 minutes. Makes 5 dozen.
Mix all ingredients together. Drop by spoonfuls on ungreased cookie sheet. Bake 9 to 10 minutes at 350°.
Brown ground beef, chopped onion and oregano. Add minestrone soup, catsup and water. Simmer 5 to 10 minutes. Spread on toasted buns. Place strips of cheese on each. Broil until cheese melts.
Heat milk, shortening and sugar until milk is scalded. Cool. When mixture is cool, add yeast dissolved in lukewarm water, mix in 4 cups of flour and set in a warm place to rise. When double in bulk, work down. Add remaining flour, salt, baking powder and soda, sifted together. The rolls will be easier to make out if this mixture is put in refrigerator and allowed to get cold. Make out rolls and dip in melted butter or margarine. Let rise and bake at 350° until brown.
In glass baking dish, melt butter; set aside. Between 2 pieces of plastic wrap, lightly pound chicken to flatten for even cooking. Place 1 slice of ham and cheese on each breast; start at narrow end and lightly roll up. Roll in flour, then in melted butter, then in stuffing mix. Place in baking dish. Bake in preheated oven at 350° for 30 minutes.
Combine water and vinegar in jar with tight-fitting lid. Add salad dressing mix and chili powder. Shake well. Add oil and fruit juice and shake again. Pour over meat cubes in glass bowl. Cover and refrigerate overnight. Drain and reserve marinade. Place meat and vegetables on 4 long skewers. Broil in preheated broiler or over glowing coals for 4 to 5 minutes on each side, brushing frequently with reserved marinade.
Cream the cream cheese; add the remaining ingredients. Stir well. Serve with crackers.
Beat all together. Pour into omelette pan that has been greased with butter. Cook on low to medium until egg is cooked through and cheese is melted through. Salt and pepper to taste. Serve with toast and choice of jam.
Grease and flour tube pan. Line bottom of pan with cherries and nuts. Mix white sugar and cinnamon in a plastic bag. Melt brown sugar and margarine. Add half of the biscuits to cinnamon mixture and shake.
Cook macaroni for 12 minutes in salted water; drain. Mix macaroni, peas, tuna and soup together. Pour into greased casserole dish. Top with cheese and melted butter. Bake 20 minutes at 350°.
Mix together and top with maraschino cherries. May add 1 cup raisins.
Cut meat into 1/2 to 3/4-inch cubes, removing any fatty parts. Set aside. Partially thaw the green beans. Add onions and peppers to butter in heavy, large skillet. Saute for 1 minute. Ad meat and green beans and stir-fry over high heat until all pieces are heated through. Add salt, paprika and black pepper. Mix well. Pour in the beef or chicken broth. Cover and simmer for 15 minutes or until vegetables are tender-crisp.
Drain liquid from all beans except kidney beans. Combine all ingredients. Thoroughly mix oil, vinegar and sugar and pour over salad. Let stand in refrigerator overnight. Stir a few times to completely coat beans.
Mix all ingredients well. Pour into muffin pans lined with cupcake liners. Freeze. Remove just before serving. Yields 18 to 24.
Melt marshmallows and milk in top of double boiler. Pour hot mixture over package of jello. Stir until dissolved. Mix in cream cheese. Blend until cheese dissolves. Add pineapple. Cool. Blend in whipped cream and mayonnaise. Chill until firm. This is great with orange jello, also.
Preheat oven to 325°. Combine all ingredients except fruit flavored yogurt. Pour into a 6 cup casserole with a tight fitting lid. Bake for about 2 hours. Milk should be absorbed and barley soft. Serve warm, topped with flavored yogurt.
Drain juice off peaches and mix with instant pudding mix. Mix all fruit and stir in pudding mix. Refrigerate.
Sift together flour, sugar, baking powder and salt. Stir in cornmeal. Add eggs, milk and shortening. Beat with electric mixer until just smooth, about 1 minute. Pour batter into greased 9x9x2-inch pan. Bake in hot oven (400°) for 20-25 minutes.
Cook sausage, ground beef, onions and peppers; drain well. Mix pizza crust mix with water and stir until blended. Form into a ball; cover and set in a warm place for 5 minutes. With greased fingers, press dough evenly onto a greased pan. For a chewy crust: bake lightly for 3 to 4 minutes. Mix spices with tomato sauce and spoon over crust. Top with meats, mushrooms and cheese. Bake at 500° for 10 to 15 minutes or until cheese melts and begins to brown. Warning: This makes a really thick and gooey pizza; forks needed!
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, ham and onion powder in an ungreased 9 x 13-inch baking dish. Mix Bisquick and 1 1/2 cups milk in a bowl and pour evenly over mixture in dish. Bake for 27 to 30 minutes or until golden brown. Let set 5 minutes. Serves 8 to 10.
In a large mixing bowl, combine all ingredients. Stir by hand until well blended. Wrap dough in plastic wrap and chill 30 minutes.
Brown the beef in a heavy skillet. Drain any excess grease. Combine the mushroom soup, onion dip, and water. Mix well and add to the skillet along with the cooked noodles. Stir and keep warm until serving time. Makes 4 to 6 servings.
Preheat oven to 350°. Sprinkle fish with approximately 3 tablespoons chicken soup. Roll up fish and place in baking dish coated with vegetable cooking spray. Sprinkle remaining chicken soup, pepper and paprika over fish. Place vegetables around fish. Cover and bake for 55 minutes. (May be microwaved on High for 20 minutes.)
Beat butter, sugars, egg, milk and vanilla in bowl until blended. Stir in flour, soda and salt alternately with oil until mixture is thoroughly mixed. Stir in oats, chocolate chips and walnuts.
Follow the order of the recipe, mixing well after each is added at medium speed. Bake in spring pan at 350° for 1 hour. Turn off oven and leave in oven for 1 hour longer. Leave plain or top with favorite fruit.
Cook sausage in skillet until browned; drain. Remove from heat. Stir in next 7 ingredients, mixing well. Place mixture in lightly greased 13 x 9 x 2-inch baking dish. Pour water over top. Cover and bake at 350° for one hour and 15 minutes. Makes 8 servings.
Combine meat and soup. Pour into a 13 x 9 casserole dish, alternating meat mixture and cheese (save 1 cup of cheese for later). Cover top completely with tater tots. Bake at 350 degrees until tots are golden brown. Then take remaining cup of cheese and sprinkle on tots and return to oven until cheese melts. Serve hot. May divide recipe in half for smaller families.
Mix all ingredients together. Bake at 325° for 35 to 45 minutes or until done.
In a 5 to 6-quart pan over high heat, combine onion, carrots, bell pepper, garlic and 1/2 cup water. Stir often until browned bits stick in pan. Add another 1/2 cup water. Scrape browned bits free and boil until vegetables begin to brown. Repeat 1 or 2 more times, until vegetables are richly browned. Add tomatoes, broth, wine, thyme, bay leaf, pepper and liquid pepper. Simmer, covered, for 45 minutes to blend flavors. Add beans and simmer, uncovered, 10 minutes. Add chicken and sausage. Simmer gently until chicken pieces are white in the center (cut to test), about 10 minutes. Ladle into bowls; add salt to taste. Serves 6 to 8.
Place the chicken in electric skillet. Add the cola, ketchup and barbecue sauce. Cook for 45 minutes at 350°.
Soften cheeses for several hours. Mix at low speed on mixer. Add mayonnaise and the rest of the ingredients. This makes 2 large or 3 medium-sized balls. Roll in nuts and refrigerate.
Brown beef strips slowly in 1 tsp. oil or shortening. Add garlic salt, pepper and soy sauce. Cook 3 to 4 minutes more. Add green peppers and onion. Cook 5 to 10 minutes until green peppers are tender. Add a little water if needed. Keep covered, then add tomatoes. Stirring uncovered for 15 to 20 minutes more, or until thick and rich. Serve over rice.
Cream the shortening and sugar together; beat until light and fluffy. Add the eggs and milk; beat well. Sift flour, baking powder and salt together; add to mixture. Shape into mound; wrap in waxed paper and chill thoroughly. Roll on board lightly floured with confectioners sugar, until dough is about 1/4-inch thick. Cut cookies, then place on lightly greased baking sheet. Bake at 375° for about 8 minutes.
Beat cream cheese and milk with beater in saucepan. Add chocolate chips. Heat over low heat. Stir until chocolate chips melt. Beat egg yolks and salt together. Stir part of chocolate mixture into egg yolks. Stir egg yolks into rest of chocolate mixture. Cook over low heat, stirring constantly until slightly thickened. Stir in coconut and vanilla. Cool.
Place broccoli in a 9 x 9-inch greased pan, cooked boned chicken on top. Mix together soup, mayonnaise and lemon. Pour sauce on top of chicken and broccoli. Crumble bread and mix with cheese and butter. Top the casserole with crumb mixture. Bake at 350° for 1 hour. Can also substitute ham.
Make this mix ahead of time and have it on hand in the refrigerator for whenever you have a craving for a bran muffin.
Heat soup, gelatin and salt to boiling, then take off heat. Add mayonnaise and cream cheese; mix all together with whisk. Stir in celery, onion and shrimp. Mold and chill until firm. Unmold and serve with crackers.
Mix together chocolate chips, vanilla wafers, hazelnuts, sugar and butter. Mix well. Press into bottom and up sides of greased 9-inch spring-form pan. Bake at 300° for 15 minutes.
Mix together. Grease and flour pans. Bake 30 to 35 minutes at 350°.
Grate potatoes, add egg whites, pepper, pepper sauce and baking powder. Using nonstick muffin pan, add 1/3 cup mixture to each cup. Place in 400° oven and bake 20 minutes. Lower heat to 350° and bake until lightly browned, around 20 minutes. Total recipe 413 calories.
Steam broccoli for 1 to 2 minutes or until crisp-tender. Rinse in cold water and set aside. In a bowl, combine lemon juice, salt, sugar, cornstarch and nutmeg. Set aside. In a large skillet or wok over high heat, stir-fry mushrooms, onion and garlic in oil for 3 minutes. Add broccoli and lemon juice mixture. Stir-fry for 1 to 2 minutes. Serve immediately. Yields 6 servings.
Drain the sweet potatoes and arrange them in a 2-quart casserole dish. Dot with butter. Add the remaining ingredients. Bake, covered, for 40 minutes in a 350° oven, basting occasionally. Serves 6.
Combine all ingredients, mixing well. Shape into balls the size of a quarter. Bake at 400° for approximately 10 minutes.
Cook beans until crisp-tender. Drain well. Toss with remaining ingredients and refrigerate at least 1 hour. May be served chilled or at room temperature. Serves 4 to 6.
Mix sour cream, cream cheese, chilies, salt, olives, cheese, onions and garlic powder. Use this as a filling. Divide the filling and spread evenly over tortillas. Roll up and cover with plastic wrap. Refrigerate several hours. Unwrap and cut into 1/2-inch slices (electric knife works well). Discard ends. Place pinwheels around on plate, leaving space for bowl of salsa in center. Garnish with parsley. Makes about 50 pinwheels.
Mix flour and shortening as for biscuits. Add remaining ingredients; mix well. Place in large mixing bowl and place in refrigerator. Use as needed.
Heat the butter and oil in a deep skillet or saute pan over medium heat. When the butter foam begins to subside, add the garlic and chicken quarters, skin side down or skinless. When the chicken is well browned on one side, turn pieces over and add the rosemary. If the garlic starts to blacken, remove it. If however, the garlic turns deep brown, leave it until the chicken is cooked. Control the heat so that the oil stays hot but doesn't burn anything. When you have browned the chicken well on all sides, add a large pinch of salt, pepper and the wine. Allow the wine to bubble rapidly for 2 to 3 minutes. Lower heat to simmer and cover the pan. Cook slowly until the chicken is tender to prick with a fork. Turn the chicken 2 or 3 times while cooking. If the cooking liquid begins to dry up, add 2 or more tablespoons water as needed. Transfer the chicken to a warm serving platter, removing most of the cooking fat from pan. Add water to taste and scrape bottom of pan to mix in the cooking juices thoroughly. Pour this over the chicken or make a gravy-like mixture to serve over rice. Serves 4.
Mix well and pour into 9 x 13-inch dish. Bake about 45 minutes at 350°.
Preheat oven to 400°. Press dough out evenly in a 10 to 12-inch pizza pan or pie pan. Starting from the center outward, lay apple slices in concentric circles, each overlapping. Place in the oven; bake 10 minutes. While baking, heat preserves in a small saucepan on medium heat until melted enough to coat a spoon.
Mix this all together and press in graham cracker box lined with aluminum foil. Keep in refrigerator for 2 weeks.
Dump all of this in a crockpot. Cook for three hours on high. Delicious