HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut bacon in small pieces and fry in a skillet until crisp. Drain off some of the fat. Meantime, mix in a pint jar the flour, pepper, vinegar and sugar. Fill jar with water and shake well to mix. Pour this into skillet with bacon and add milk until desired thickness. Cook and stir until thick. Pour over spinach, lettuce or endive. Hard-boiled eggs may be chopped in.
Combine all ingredients, except pound cake and sour cream until well mixed. Place mixture in center of an 18-inch square of heavy-duty aluminum foil. Bring edges together and crimp securely. Bring opposite sides together; fold and crimp.
Mix all ingredients well and put into a 2 1/2-quart casserole dish. Sprinkle corn flakes over top. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350°. Blend all ingredients until well mixed. You may have to add more flour if too wet or more water if too dry. Flour working area and roll dough out until 1/4 inch thick. Dip cookie cutter in the flour and cut out ornaments. Place on lightly greased cookie sheet. Use the end of the paint brush to punch a hole in the top to hang by. Decorate with paints, glitter and ribbon.
Blend together thoroughly Crisco and sugar; add eggs and blend; add flour and milk alternately; add vanilla; beat well. Bake in a moderate 350° oven for 30 to 35 minutes, 325° for glass dish. Makes 2 (9-inch) layers, 1 1/2-inches deep.
Spread 1/3 cup room temperature hot fudge topping over the bottom of pie crust. Place in freezer to chill. Meanwhile, soften ice cream and mix with peanut butter. Spoon into pie crust and freeze several hours or overnight. Cover with plastic wrap when firm.
Mix together cream cheese, sour cream and taco seasoning. Spread on plate with edges. Spread over mixture the chopped vegetables. Top with shredded cheese. Serve with nacho chips.
Drain asparagus and arrange to cover bottom of greased Pyrex or Corning Ware pie baking dish. Combine milk and beaten egg. Pour over asparagus. Bake at 350° about 15 to 20 minutes until set and lightly browned.
Mix sugar, mayonnaise and vanilla. Stir in flour which has been mixed with baking powder and 1/2 cup pecans. Press into well-greased 8-inch square pan. Sprinkle remaining pecans and bake at 350° for 15 minutes. Cut into squares.
Beat egg and 1 tablespoon water. Roll chicken in egg mixture, then crumbs. Then brown chicken. Pour off fat. Stir in soup, 1/4 cup water, onion and seasonings. Cover; cook over low heat 45 minutes or until done. Stir occasionally. Sprinkle with cheese; heat until cheese melts. Serve with grated Parmesan cheese and additional oregano leaves.
Place strawberries in a electric blender and process until smooth. Pour strawberry puree into punch bowl or pitcher and stir in juice, then club soda. Serve immediately. Garnish with fresh strawberries and mint leaves. Makes 14 servings.
Mix all vegetables. Make Italian dressing mix according to package directions; pour over veggies. Allow to marinate for 2 hours. This salad keeps very well.
Combine first 5 ingredients; stir in pecans. Combine remaining ingredients. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° about 1 hour and 10 minutes or until pick inserted in center comes out clean. Cool in pans about 10 minutes. Yield: 2 loaves.
Bake cake according to package directions in 2 (9-inch) cake pans; cool. Crumble one layer of cake into bottom of a large punch bowl. Combine one package of pudding mix and 2 1/2 cups milk and pour over cake immediately. Spread half of pineapple over pudding. Spread 1 can of cherry pie filling over pineapple and spread half of Cool Whip over pie filling. Repeat layers. Sprinkle with pecans. Garnish with cherries.
Layer the bean dip and avocados. Sprinkle with lemon juice and garlic salt. Mix sour cream, mayo and taco seasoning mix. Layer sour cream mixture, tomatoes, onions, olives, cheese dip and cheese.
Cream sugar, oleo and Crisco. Add eggs, one at a time. Add flour, 1 cup at a time, then 7-Up and vanilla. It usually takes 10 minutes of beating (this makes it good). Bake at 325° for 1 hour. May take 5 to 10 minutes less, depending on oven.
Beat butter and peanut butter at medium speed with an electric mixer until blended. Add powdered sugar and vanilla wafer crumbs; beat until blended. Press mixture evenly into a lightly greased 13 x 9-inch baking pan lined with wax paper.
Preheat oven to 375°. You will need a heavy-duty aluminum mold that will set evenly in a roaster pan. A Bundt cake type mold is not suitable.
Combine green beans, green peas, pimento, onion and celery in large bowl. Mix sugar, oil, vinegar and salt in small bowl. Pour over green bean mixture; toss to mix. Chill for 24 hours. Drain before serving. Yield: 10 servings.
Bring pineapple and sugar to a boil. Dissolve gelatin in cold water. Add to cooked mixture; add lemon juice. Chop cherries and blend with pineapple.	Combine everything, except Cool Whip, and refrigerate until thickened. Add Cool Whip and congeal until firm. This recipe may also be frozen and works well in small molds.
Preheat oven to 300°. Combine margarine, crumbs and sugar. Pat firmly on bottom of 9-inch spring-form pan.
Gather the plant along open plains and slopes. Tie the plants into small bundles and dry them in the shade.
Cream shortening, butter and sugar well. Add eggs and continue beating. Add flour gradually. Add flavoring. Last, slowly add 7-Up. Pour into large tube pan. Bake at 325° for 1 hour and 10 minutes. (Make sure pan is greased and floured.) Do not use any other carbonated drink.
Combine taco seasoning, sour cream and cream cheese with mixer. Spread into a lasagna or cake pan. Top with shredded lettuce, tomatoes and cheese. Serve with Doritos or Tortilla Chips.
Cook everything together except vanilla, stirring constantly. Boil 2 to 3 minutes. Add vanilla.
Be careful in your selection. Do not choose one too young and tender and take only those that have been reared in good moral atmosphere. Some insist upon keeping them in hot water. This only makes them sour, hard and sometimes bitter. Even poor varieties have been made sweet, tender and good by garnishing them with patience. Well sweetened with smiles and flavored with kisses to taste. Then wrap them in a mantle of charity. Keep warm with a steady fire of domestic devotion and serve with peaches and cream and they will keep for years.
Mix in a bowl all ingredients, except chocolate chips, pat out in a 12 x 12-inch (or so) pan. Melt chocolate chips and pour over crust. Let set and cut into squares.
Slice and boil squash in salted (1/4 cup) water about 7 to 10 minutes; drain. Add soup, sour cream, carrot, onion and pimentos. Put 1/2 package of stuffing in melted butter or margarine and white pepper, mix well. Place all this mixture in one large or two small casseroles and top with remaining half package of stuffing. Place in preheated 350° oven for 45 minutes. This can be refrigerated or frozen and baked later.
Cook chicken and mix together next 5 ingredients. In a 9 x 13-inch pan or dish, layer chips, chicken and soup. Cook at 350° for 45 minutes. Cook at 325° for glass dish. Add cheese on top.
Slice apples. Wrap apples in flakes of biscuit dough. Pinch around edges. Layer in casserole dish. Pour water and butter over apples. Sprinkle sugar and cinnamon over apples until well covered. Bake uncovered at 350° for 30 minutes.
Heat oven to 425°. Melt margarine in 13 x 9-inch pan. Mix Bisquick, paprika, salt and pepper. Coat chicken; put skin side down in pan. Bake for 35 minutes, then turn pieces over and bake until done.
Preheat oven to 400°. In a large pot of boiling water, cook pasta according to directions. Drain. Meanwhile, saute kielbasa, peppers and onion in a large, nonstick skillet. Add salsa, kidney beans, tomato sauce, olives and taco seasoning and cook until the vegetables are softened (about 7 minutes). Grease a 10-inch glass pie pan with nonstick spray. Pour the pasta mixture into the pan; top with half of the shredded cheeses.
Mix together all ingredients. Pour into uncooked 9-inch pie shell of favorite crust. Bake at 350° for about 60 minutes or until golden brown.
Drain oranges on paper towel. Sift flour before measuring. Sift into large bowl: flour, baking powder, salt, nutmeg, allspice and 1/2 cup sugar. Cut in shortening to fine crumbs. Combine egg and milk and add to dry mixture until flour is moistened. Spoon into greased muffin tins. Bake for 20 to 25 minutes at 350°.
Combine sugar, cocoa, milk and butter. Bring to a rolling boil. Remove from heat. Add vanilla and peanut butter. Stir until blended. Pour over oats. Mix well. Drop from spoon onto waxed paper.
Toss noodles and onions and layer in large casserole. Add a layer of shrimp. Mix all other ingredients and pour over shrimp. Bake at 350° for 30 minutes. Serves 10 to 12.
Wash and trim cauliflower and break into flowerets. Precook them in boiling water with salt added for 5 minutes. Drain on paper towels. Combine flour and bread crumbs in plastic bag. Add cauliflower and shake to coat well. Fry in butter until golden brown, turning frequently. Serve promptly.
Melt margarine and mix with pretzels, sugar and nuts. Press into pan and bake at 350° for 10 minutes. Let cool.
In a greased 2 1/2-quart casserole, arrange layers of potatoes, celery, meat, onion, green pepper and tomatoes. Sprinkle potato and beef layers with salt and pepper. Bake in a moderate oven (350°) for 2 hours, or until potatoes are tender. Add cheese about 15 minutes before casserole is ready to remove from oven. Makes 6 servings.
Grease your mixing bowl, then add all of the ingredients. Mix with a spatula only. Pour into a greased but not floured 9 x 13-inch cake pan. Sprinkle with brown sugar and finely chopped nuts, if desired. Bake at 350° for 40 minutes.
Spread one side of each ham slice with one tablespoon cream cheese. Place one pickle on edge of each ham slice. Roll ham slice around pickle. Cover and refrigerate 1 hour. Cut each into 6 slices. Serve with assorted vegetable dippers, cheese, olives, etc. Makes 4 dozen.
For the Sourdough Starter with Yeast, add equal amounts of warm water and flour with 1 tsp. sugar. Stir until smooth, cover with cheesecloth and allow to bubble overnight. Replace lid and store in refrigerator.
Place rice in saucepan. Add just enough water to cover rice and cook for 20 minutes, then drain. In same pan to cook pudding, add 1 quart milk and 1/2 cup sugar. Bring to a boil. Then simmer for 1 hour, stirring every 10 minutes. Place rice pudding into container or pan. Sprinkle with cinnamon sugar. Keep in refrigerator.
Cream oleo and sugar. Add eggs, 1 at a time. Add soda in water. Add flour, 1 cup at a time. Add all other ingredients. Fold with spoon. Bake in tube pan, greased and floured, at 325° for 1 hour and 20 minutes.
Cut meat into strips or cubes; dust with flour and pepper. Brown meat in skillet in butter. Add mushrooms, onions and garlic; brown slightly. Stri in broth. Cover; cook for 1 hour, or until meat is tender, stirring occasionally. Gradually blend in sour cream; cook over low heat for 5 minutes. Combine with noodles.
In mixing bowl, mix sugar, cocoa, butter and vanilla. Add beaten eggs; blend well. Add flour last. Pour into a greased and floured pan. Bake at 350° for 15 to 20 minutes.
Melt butter in baking dish. Place fruit atop butter. Combine milk, flour and sugar. Pour batter atop fruit. Bake at 350° for 30 minutes.
Separate egg whites; beat with mixer on medium for 2 minutes. Slowly add sugar. Beat on high until soft peaks form. Mix peanut butter into mixture by hand. Drop spoonful of mix onto ungreased cookie sheet. Bake 7 to 10 minutes or until golden brown. Cookies will be soft. Let cool, then enjoy.
Mix all together and place in 9-inch square pan. Bake 45 minutes at 350°. Serves 5 to 6. Double this recipe for a 9 x 13-inch pan.
Melt together margarine and chocolate chips and stir in peanut butter until creamy. Pour over Rice Chex. Mix until well coated. Place powdered sugar in plastic bag. Add cereal and shake until well coated. Put in bowl and place in freezer until set.
Add sugar to shortening. Add eggs, milk and vanilla and mix/blend together. Separately mix all dry ingredients. Mix dry ingredients with the sugar mixture slowly. Drop one spoonful (1 cookie) at a time onto a cookie sheet.
Combine pineapple (undrained) in a large bowl with dry pudding. Gradually stir in Cool Whip. Add marshmallows and nuts. Refrigerate. Can be frozen for later use.
First Layer: On a large, flat dish, layer sour cream mixed with 1 package of seasoning mix.
Sift flour with dry ingredients; add egg, melted shortening and orange juice. Combine only until dry ingredients are moistened. Fold in nuts and cranberries. Turn into a greased loaf pan. Bake at 350° for 1 hour or until done.
Mix cake mix, flour and Jell-O together. Add oil, eggs, water and strawberries. Beat 300 strokes and pour into greased and floured tube pan or 3 greased and floured cake pans. Bake tube pan for 1 hour or 25 to 30 minutes for cake pans. Test to make sure cake is done.
Cream together peanut butter and sugar. Beat in eggs, one at a time; add dry ingredients sifted together. Form dough into a 2-inch roll and let stand in refrigerator until firm. Slice into 1/4-inch slices. Place on cookie sheet; press with floured fork across centers. Bake 10 minutes in 350° oven.
Remove crust from bread. Cube bread and soak in margarine. Add cheese, red pepper, mustard, milk and salt. Beat egg whites and fold in mixture. Pour in buttered rectangle dish. Set aside for 12 hours in refrigerator. Bake at 350° for 45 minutes.
Spray a 9 x 13-inch cake pan or glass casserole dish with a nonfat cooking spray. Preheat oven to 350°. Prepare cake using 3 Egg Beaters (3/4 cup). While cake is baking, mix sugar and pineapple in a saucepan; boil for 5 minutes. Remove cake from oven; prick top with a fork. Pour pineapple mixture over the top of cake; cool completely. Prepare instant pudding with skim milk as directed on package. Spread on top of cooled cake. Slice bananas; place over top of pudding. Spread prepared Dream Whip over bananas. Sprinkle Grape-Nuts cereal over the top. Slice the cherries in half; place on top of Dream Whip. Distribute evenly over the top. Chill at least 1 hour. Serves 20.
Prepare chili according to package directions; stir in pinto beans and pepperoni slices. Add water; simmer over low heat about 30 minutes or until desired consistency. Serve with shredded Mozzarella cheese and corn chips.
Spread crescent rolls or pizza crust on pizza pan or small cookie sheet. Bake for 12 to 15 minutes at 375°; let cool. Mix sour cream and Hidden Valley dressing mix together and spread over the cooled crust. Sprinkle the broccoli, cauliflower and carrots over the sour cream mixture, heavily. Garnish with grated Mozzarella cheese and black olives. Let chill one hour before serving. Slice in small pieces for appetizers or larger pieces for a salad type luncheon.
Grind or crumble bacon, cheese and onion together; stir in seasonings. Toast bread on one side under broiler; spread untoasted side with filling; cut in any desired shape. Arrange on cookie sheet; place under broiler until bubbly and brown. Serve immediately. These may be spread in advance and broiled before serving. A fine filling	for children's open-faced sandwiches. Freezes well.
Preheat oven to 400°. Combine all ingredients. Line muffin tins with muffin cups. Divide batter equally (12 muffins). Bake 20 minutes.
Combine first 3 ingredients. Alternate layers of soup mixture, onions and beans in a baking dish. Bake at 350° for 20 minutes. Top with remaining onions; bake another 5 minutes.
In a medium bowl, blend the cream cheese and Marshmallow Creme until smooth. Thoroughly blend in caramel topping and cover. Refrigerate until serving time. Serve as a dip for fresh fruit. Is especially good with Granny Smith apple slices.
Preheat oven to 350°. Whip egg yolks until light in color. Blend in sweetened condensed milk and lime juice. Pour filling into crust and bake for 25 to 30 minutes. Remove and let cool to room temperature. Refrigerate overnight. To serve top with sweetened whip cream.
Mix yeast with 1/2 cup warm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture. Let sit in glass jar, covered with cloth for 5 days. Refrigerate mixture 3 to 5 days, then begin to feed with Sourdough Potato Feed.
Mix dry ingredients together in a large bowl. In a separate bowl, mix the liquid ingredients together well. Gradually add the liquid mixture to the dry ingredients, stirring as you go. Grease and flour one oblong pan or two 9 1/2-inch round pans. Bake at 350° for 30 minutes or until a toothpick in the center comes out clean.
Cream butter; add sugar and beat well. Add about 4 1/4 cups of flour slowly and mix until dough cracks (use hands if necessary). Roll out 1/2 to 3/4-inch thickness. Cut and place on ungreased baking sheets. Decorate with cut up cherries. Bake in slow oven, 275° to 300°, until medium brown, 20 to 35 minutes. Cool on rack. Store tightly covered. May freeze. Can be made in food processor.
Dip fish fillets into bottled French dressing. Roll in crushed round-type crackers. Arrange on plate or microwave rack. Microwave on High for 4 to 6 minutes per pound.
*Mix cheese with remaining ingredients and retain some to put on top after mixture is poured into casserole baking dish.
In saucepan, heat marshmallows and milk over medium-low heat, stirring frequently, until marshmallows are melted (or melt in microwave); cool. In small saucepan, combine gelatin and water; heat and stir until gelatin is dissolved. Combine cooled marshmallow mixture and gelatin; gradually beat into softened cream cheese. Drain berries, reserving syrup. Add water to syrup to equal 1 cup liquid. Stir syrup into gelatin mixture; chill until partially set. Whip gelatin mixture; fold in berries. Whip cream and fold into whipped gelatin mixture. Pour into pastry shell. Chill until set. Trim with more whipped cream and berries.
Boil meat until red color is gone; drain. Mix meat with spaghetti sauce and sugar; simmer on low heat for 15 to 20 minutes. Meanwhile, boil noodles until done. Drain and mix with sauce and coat well. Put mixture in a Pyrex baking dish. Sprinkle cheese on top. Bake at 350° for about 20 minutes, until cheese is melted.
Heat oven to 350°. Spread apples in 8-inch square pan. Sprinkle with mixture of water, cinnamon, and salt. Mix sugar, flour, and butter. Work together until crumbly and then spread over apples. Bake, uncovered, about 40 minutes. Serve warm with milk or ice cream. Serves 6.
Cream oil and sugars. Beat in eggs and vanilla. Mix dry ingredients and mix into egg mixture. Add chocolate chips. Pour into greased 9 x 13 pan. Bake at 350° for 25 minutes.
Beat eggs and sugar until light and fluffy. Mix baking powder and flour. Gradually add flour mixture to egg mixture, alternating with cream. Pour into 10-inch spring-form pan. Peel apples and cut into wedges. Arrange wedges in a fan on top of batter. Sprinkle with sugar and cinnamon. Drizzle with melted butter. Bake at 350° for 60 minutes or until done.
Mix all ingredients together. Pour into a casserole dish. Bake at 350° for 40 minutes. Grated cheese may be added to the top before baking if you like. Double the recipe for a large casserole.
Beat eggs; combine in top of double boiler with sugar, cornstarch and limeade concentrate. Cook until thickened, stirring frequently. Remove from heat; stir in food coloring. Cool. Whip cream and fold into cooled limeade mixture. Transfer to bowl or individual serving dishes; serve with fresh fruit and berries.
Combine cider, sugar, undiluted lemonade and orange juice in a large kettle. Heat to simmering. Add spices. Cover. Heat to simmering and leave for 20 minutes. Serve hot. Add spirits if desired (apple brandy or rum). Some folks start with tea or cranberry juice, others with cider. The cider beverage has the virtue of outstanding aroma and can "perfume" the whole house. This is good to come into on a cold day.
Brown meat with onion and chopped bell pepper. Add salt, pepper, tomatoes and macaroni; simmer for 30 minutes.
Cook lima beans as directed. Drain. Add other ingredients, cook 30 to 45 minutes in 350° oven or until hot. Add French fried onions and brown.
Mix all ingredients together, including dry gelatin. Chill before serving. Coconut and/or nuts may be added.
Combine soup, chicken and sour cream. Dip tortillas into hot oil. Spoon 3 teaspoons of chicken cream mixture into tortillas. Sprinkle 3 tablespoons of cheese on top of chicken cream mixture. Roll up. Place into oblong dish, seam side down. Tortillas should fit snugly. Pour rest of chicken cream mixture over top. Sprinkle with cheese. Bake at 350° for 25 minutes. Serves 6.
Brown ground beef. Put beef in large pot and add remaining ingredients. Cook on low heat for 1 hour. Serve in soup bowls sprinkled with grated cheese. Serve with cornbread or corn chips.
Cook pepper and garlic until tender in oil. Blend soup and pineapple juice. Add chicken, soy sauce and pineapple. Heat and top with almonds. Serve over rice.
Melt candy and 1 stick margarine and set aside. Cream sugar and 1 stick margarine. Add eggs to sugar mixture. Alternate flour and soda with buttermilk. Add candy bars and butter mixture. Add pecans and mix. Pour into pan and bake at 325° for 1 hour and 10 minutes.
Mix together oleo and sugar. Add eggs, one at a time, then add all the other ingredients except the nuts. Add nuts last. Makes 2 loaves. Bake in 350° oven until done. Test with toothpick.
Measure sugar, oil and pumpkin into large mixing bowl. Beat well at medium speed. Add eggs, one at a time, beating well after each	addition. Add	flour,	baking	powder, soda, cinnamon and salt (sifted), small	amounts at a time, mixing well after each addition. Fold in raisins	and nuts. Turn into greased and floured 10-inch tube pan lined with wax paper on bottom. Level batter with back of spoon. Bake in moderate 350° oven about 1 hour and 15 minutes or until done. Serve plain or with orange powdered sugar glaze.
Cook turkey, onion and 3/4 cup of the broth in a 3-quart pan over medium heat for 5 minutes. Stir occasionally. Stir in remaining broth, cumin, oregano, chili powder, red pepper, garlic and green chilies. Reduce heat. Cover and simmer 15 minutes. Stir in bell pepper and beans. Cook uncovered over low heat, 20 to 30 minutes. Serve chili topped with sour cream, salsa and cheese.
Let sausage set for about 30 minutes. Mix all ingredients together. Roll in small balls and place on cookie sheet. Cook at 350° for about 10 minutes or until lightly browned.
Mix thoroughly beef, sausage, egg, salt and pepper and make into small meatballs. Cook in a 350° oven until done. Boil water and add soup mix. Let simmer, covered, for 10 minutes. Add meatballs, tomatoes, kidney beans and carrots. Simmer all ingredients for 15 minutes, covered. Add 1 cup of Minute rice. Remove from heat and let stand 5 minutes, covered.
Combine juice of lemons, egg yellows, milk and salt together. Hand beat until thick and smooth. Pour in vanilla wafer crust. Make meringue from whites of egg. Bake until brown.
Drain juice from pears and heat 1 cup juice to boiling. Pour over Jell-O and stir until dissolved. Cool. Mix cream cheese and 2 tablespoons cream until smooth. Add gelatin mixture and beat well until blended. Chill until partially thickened. Fold in pears and whipped cream. Pour into a 1-quart ring or star-shaped mold and chill.
Combine margarine and sugar; beat until light and fluffy. Add eggs and beat well. Stir in bananas. Combine flour and soda; add to creamed mixture, stirring just enough to moisten dry ingredients. Fill muffin pans 2/3 full. Bake at 350° for 25 minutes or until done. Serve hot. Yields about 1 1/4 dozen.
Sift together flour, salt and baking powder. Set aside. Cream shortening; add confectioners sugar (gradually) and almond extract. Add eggs one at a time. Add milk to dry ingredients. Blend together; add cherries and walnuts. Bake at 350° until brown. Let cool; smooth top with butter. Sprinkle with cinnamon and confectioners sugar.