HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut corn from cob; set aside. In 8-inch skillet, cook bacon until crisp; remove and crumble, reserving drippings. Add corn, milk, sugar, salt and pepper to reserved drippings. Cover and cook 15 to 20 minutes, stirring occasionally. In screw top jar shake together light cream and flour until combined, stir into corn mixture. Add butter or margarine, cook, stirring constantly until thickened and bubbly. Garnish with crumbled bacon.
Combine sweet potatoes, sugar, 1/2 cup butter, eggs, milk and vanilla. Mix well. Pour in large pan. Top with brown sugar, flour, 1/2 cup butter and pecans. Mix well. Bake at 350° for 30 minutes.
Lightly grease 8 x 8 casserole dish. Combine rice, cheese, tuna, onion, parsley, and season-all salt. Stir in eggs and milk. Mix thoroughly. Pour into casserole dish, and bake at 375 degrees for 15 to 20 minutes, or until set and slightly browned on top. Serve with tangy butter sauce.
Combine last 4 ingredients, add corn, bring to a boil and boil for 1 to 2 minutes. Remove from stove and cool. Freeze or enjoy.
Boil chicken pieces until tender. Remove from bone and cut into bite size pieces. Cover bottom of oblong dish with chicken. Crumble crackers over chicken.
Boil chicken breasts. Set aside broth. Cut chicken into bite size pieces. Mix celery and chicken soups and sour cream together. Add chicken to mixture. Pour in an 8 x 12-inch dish. Cover the top with stuffing mix. Spoon some broth over the stuffing mix. Bake in oven at 350° for 30 minutes or until brown on top. Cook noodles by package directions. Serve over noodles and enjoy.
Place tomatoes in pie shell; sprinkle with nutmeg. Mix together butter, sugar and flour; pour over tomatoes, then pour vinegar over. Add top crust. Bake at 375° for 30 minutes.
Beat egg whites until thick. Add sugar slowly. Fold all ingredients together. Spoon on 2 cookie sheets. Cover with foil. Turn oven on to 350°, then turn off when you put cookies in. Peel cookies off the next morning!
After slicing all vegetables, place them in a bowl and pour Zesty Italian dressing over the vegetables. Let the mixture chill for an hour.
Mix together cream cheese, egg, cheese and soup mix. Grate potatoes into bowl of water. Place potatoes (by handfuls) on a clean dish towel and squeeze out water. Immediately mix potatoes, cheese mixture, salt and pepper. Add about 2 heaping tablespoons sour cream (don't make mixture too moist). Fry pancakes in oil in nonstick pan for 3 to 4 minutes on each side.
Drain the juice from the oranges. Add pineapples and juice and pudding mix. Stir. Add sliced bananas. Chill until ready to serve.
Fry hamburger until crumbly; add garlic, onion and celery. Cook until tender. Stir in tomato paste, water and seasonings. Blend well; cover and simmer 50 minutes. Drain off grease. Arrange alternately noodles, cheese and sauce using a 9 x 13-inch pan. Bake at 375° for 30 minutes.
Slice top third of each loaf. Remove bread inside each loaf, leaving about 1/2-inch shell. Save inside of bread for bread crumbs. Place lentils in large soup pot with 1 1/2 quarts water. Bring to boil. Reduce heat and simmer 45 minutes or until tender. Drain lentils, reserving liquid. Puree lentils in blender, adding enough reserved liquid to make 3 cups of soup. Return soup to pot; reserve. Saute onion and garlic in nonstick skillet until onion is tender. Stir into soup along with spinach, lemon juice and thyme. Season with salt and pepper. Simmer until spinach wilts and soup is hot. While soup heats, place bread bowls on baking sheets and heat in 375° oven 5 minutes or until crisp. Ladle soup into bowls and replace bread tops. Sprinkle with cheese. Broil to melt cheese. Serve promptly. Serves 4.
Put tomatoes into a bowl. Mix olive oil and lemon juice together; stir in herbs and onions. Pour over tomatoes. Add shrimp, combining gently. Check for seasonings and add salt and pepper as desired. Let stand marinate at room temperature for 30 minutes, then chill. Serve on lettuce, sprinkle wheat germ on salad.
1st Layer: Dissolve 2 small packages lime jello in 2 cups boiling water and 1 1/2 cups cold water. Add crushed pineapple. Let set until firm and add 2nd Layer.
Start cooking slow. Bring to a rolling boil. Remove from heat and let stand for 10 minutes.	Stir well. Pour into jars and seal. Can be served over cream cheese with crackers.
In a large saucepan, combine potatoes, carrots, onions, celery, parsley, salt and pepper and water to cover vegetables. Cook until tender, about 20 minutes. Gradually add milk to flour mix until well blended. Gradually add to potatoes. Cook until thickened. Add cheese. Stir until melted.
Combine all ingredients except ice cream. Fold in ice cream. Pour into 2 graham cracker crusts. Freeze until firm. Garnish with whipped cream and nuts.
Dissolve bouillon cubes in water. Add all remaining ingredients, except spareribs. Place ribs in large baking pan. Pour mixture over them. Let marinate in refrigerator for 24 hours, turning meat a few times. Place ribs on rack in baking pan and bake in 350° oven for 1 hour.
Mix pudding mix and milk; chill until firm. Slice cake into 3 layers. Divide pudding between layers. May be frosted with lite Cool Whip just before serving.
In a medium bowl, mix molasses with soda until it foams. Beat in egg and butter. Add water. Mix ginger with flour and add to mixture. Mix well. Put in greased 9 x 11-inch shallow pan. Bake at 350° for about 30 minutes. Cut in 12 squares.
Heat oven to 350°. In a large bowl, stir together all ingredients except potato chips. Spread into a greased 13 x 9-inch baking pan. Sprinkle with chips. Bake for 40 to 50 minutes or until heated through.
Cook rice in beef bouillon. Saute onion. Add ground beef and brown. Add cream of chicken soup and cook slowly for about 30 minutes or until done. Add sour cream.
Combine cottage cheese, sour cream, egg and salt and pepper. Add Cheddar cheese and mix well. Add macaroni. Stir until coated. Put into 2-1/2 qt. baking dish.
Separate rolls; pat on an ungreased cookie sheet. Bake at 350° for 7 to 8 minutes; let cool. Mix with a mixer the cream cheese, oleo and dry Ranch dressing mix until smooth, then spread mixture on the rolls. Add the chopped vegetables (whichever are your favorites). Top with grated carrots and grated cheese. Cut into bars and enjoy!
Cream shortening and sugar; add egg yolks and jam. Beat well. Add dry ingredients alternately with milk, beating vigorously. Fold in egg whites, beaten. Put in greased lined pan. Use caramel icing on cake. Bake about 30 minutes at 350°.
Preheat oven to 350°. Grease 9-inch glass pie dish. Place frozen berries in bowl. Add 1/4 cup brown sugar and 1 tablespoon flour; toss to coat berries. Spoon mixture into prepared pie dish. In medium bowl, rub remaining 1 cup flour and butter together with fingertips until coarse meal forms. Mix in remaining 1/2 cup brown sugar. Add milk, egg, lemon peel and vanilla; stir to blend. Pour batter over berry mixture. Bake pudding until firm in center and top is golden brown, about 55 minutes. Let cool 10 minutes. Serve with ice cream, if desired.
Cube cheese in 1/2-inch cubes. Put in microwave-safe bowl. Empty Ro-Tel in blender container and blend at high speed until liquefied. Pour over cubed cheese. Microwave on Medium-high for 4 minutes. Let set 2 minutes and stir. Microwave again if cheese is not melted. Good chilled as dip or heated for nachos.
Crumble the cracklin and pour 1/2 cup hot water over them. Add this to the meal. Use enough hot water to mix into a dough. Let stand about 5 minutes. If dough is too stiff, add a little more water. Shape into small pones and put into greased hot pan. Bake at 350° for 35 to 40 minutes according to size of pones.
Mix oil, cocoa, margarine and granulated sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Add flour, baking powder and salt; stir into mixture. Chill several hours or overnight.
Use unbaked pie shell and cook at 350° for 30 to 40 minutes.
Saute zucchini and onions in butter in a large frying pan over medium heat until tender. Stir in parsley, salt, pepper, garlic powder, basil and oregano. Remove from heat. Stir together eggs and cheese in a large bowl, then add to vegetable mixture.
Boil together sugar, molasses and Crisco. Cool and add eggs, spices and salt. Add baking soda to warm water, then mix all ingredients together. Let stand overnight or freeze for future use. Roll about 1/4-inch thick. Bake at 350° for 10 minutes. Makes 10 to 15 dozen. Easy to roll out; great for Christmas cookies.
Let spinach thaw out. Once thawed, squeeze out water. Mix all ingredients and let stand in refrigerator about 2 hours before serving.
Shell cooled eggs. Cut in half lengthwise. Take out yolks and put in bowl. Break up yolks with fork. Add all ingredients except paprika. Mix until fluffy. Fill egg whites with yolk mixture. Sprinkle with paprika. Makes 12 deviled eggs.
Boil sugar, vinegar and spices, and cool. This makes a good sauce. Rinse kosher dills in cold water. Pour sauce over dills that have been put in a jar. Let stand 2 weeks in refrigerator, turning daily.
Combine the sugar, flour and cornmeal in a mixing bowl. Stir lightly, then add the remaining ingredients and mix well. Pour into pie shells and bake at 375° until done.
Preheat oven to 350°. Tear chicken into little pieces. Mix all ingredients together until thoroughly combined. Spray loaf pan with cooking spray. Press mixture into pan. Bake in 350° oven for 60 to 90 minutes. Turn out onto serving platter; garnish with parsley and serve.
Cream butter and sugar well, add eggs then applesauce. Mix the flour, soda, cinnamon, nutmeg, cloves and allspice. Use some of this to dredge the raisins, nuts and dates. Add flour and other ingredients and mix well. Bake 3 loaf pans or 2 large tube pans at 275° about 2 hour.
In a bowl, mix crushed pineapple with container of Cool Whip. Place mixture into pie crust. Refrigerate, then serve.
Preheat oven to 375°. Brown meat; drain. Stir in tomato sauce and seasoning mix; simmer 5 minutes. Unroll dough; press onto bottom and sides of ungreased 12-inch pizza pan. Prick bottom and sides with fork. Bake 10 to 12 minutes or until golden brown. Cover crust with meat mixture; top with process cheese spread. Continue baking until process cheese spreads begins to melt. Top with remaining ingredients. Serve with sour cream, if desired. Yields 4 to 6 servings.
Place thick layer of broken Ritz crackers in an 11 x 13-inch casserole dish. Drizzle melted margarine over crackers. Place bite size pieces of chicken over this. Combine sour cream, chicken broth and cream of chicken soup; pour over all. Sprinkle with paprika. Bake in 375° oven until light brown.
In a 1-quart casserole or mixing bowl, combine all ingredients. Spoon into 2 individual casserole, sauce dishes or shells. Cook, uncovered, 1 minute and 30 seconds or until edges bubble. Makes 2 servings.
May be refrigerated up to 8 hours prior to serving. Freezes well. Allow 5 minutes extra cooking time if it has been chilled.
Beat eggs slightly. Add sugar, salt, spices and milk. Add margarine to potatoes. Blend with milk and egg mixture. Pour into unbaked pie shell and bake at 450° for 10 minutes. Reduce heat to 350°. Bake 30 to 40 minutes until filling is firm.
Peel and cook potatoes. Blend hot potatoes with butter, sour cream, salt and pepper on low speed, then on high speed until light and fluffy. Spoon into buttered casserole. Bake at 325° for 1 hour, covered. Bake at 325° for 1/2 hour, uncovered.
Saute green pepper and onions in butter until tender, but not brown. Stir in tomatoes, tomato sauce, 1 teaspoon salt, 1/4 teaspoon pepper, thyme and bay leaf. Simmer gently for 15 minutes. Remove bay leaf. Arrange fish in a lightly greased shallow baking pan. Season with salt and pepper. Spoon sauce over fillets. Bake at 375° for 15 minutes or until fish flakes easily with a fork. Serve over beds of fluffy rice. Makes 6 servings. Calories per serving: 247.
Combine broccoli, bacon, raisins and onion. In another bowl, combine mayonnaise, sugar and vinegar. Toss with broccoli mixture. Refrigerate 2 hours before serving, tossing occasionally.
Heat the frying pan. Add butter and brown the onion and celery. Remove and add the rice. Cook until brown, stirring constantly. In a separate kettle, heat the tomatoes with the seasoning and the stock, then add the rice, onion and celery. Simmer slowly over a low fire until rice is tender, about 1/2 hour, stirring occasionally with a fork to prevent sticking. Fifteen minutes before serving, fry the hamburg which has been shaped into small balls and add to rice.
Butter and flour a 10-inch spring-form pan. Melt butter and chocolate chips in a double boiler. Separate eggs. Beat yolks until thick. Slowly add 1/2 cup sugar. Stir in nuts, Frangelico, vanilla and melted chocolate. Beat egg whites with cream of tartar until they form soft peaks. Slowly add 1/2 cup sugar. Beat until stiff.
Put first three ingredients in saucepan and boil for three minutes. Add remaining ingredients and stir. Do this quickly and drop by teaspoonful on wax paper.
Mix all ingredients. Beat for 2 minutes. Bake in greased and floured tube pan 45 minutes at 350°.
Grease an angel food or Bundt pan. Shake biscuits in a bag with the cinnamon-sugar combination. Put biscuits into the greased pan. Boil the brown sugar and margarine. Pour over biscuits and bake at 350° for 35 minutes.
Mix sour cream, cream cheese (optional) and taco mix; spread on a dish. Top with shredded lettuce, Cheddar cheese and small chunks of tomato. Chopped onions, green peppers and black olives may be added for extra flavor. Use nacho or tortilla chips to dip. Serve chilled.
Place everything in large casserole with tight cover. Stir well and several times while cooking. Bake at 250° for 5 to 6 hours. Yields 6 to 8 servings.
Mix all ingredients well. Put in a loaf pan and bake in 300° oven for 1 1/2 hours. Set on platter with mashed potatoes and string beans.
Mix thoroughly. For 1 cup of beverage, use 1 tablespoon to 3/4 cup boiling water. Serve with a cinnamon stick and a dollop of whipped cream.
Cream shortening, oil and sugar. Add egg and beat well. Add oatmeal, vanilla, coconut and Rice Krispies. Add flour, soda, cream of tartar and salt. Put in refrigerator until the dough is firm. Roll in balls the size of a walnut. Bake 8 to 10 minutes, until lightly browned, in 350° oven. Makes 90 cookies.
Boil potato with peeling on until done. Peel when done and mash potato and add a little butter while mashing with fork. Add powdered sugar with the potato. Pat out like biscuit dough. Spread peanut butter on the dough like you would on a sandwich. You will pat dough pretty thin because you are going to roll the dough. After you have rolled the dough lengthwise, put in fridge until chilled, then cut into bite-sizes and put in airtight container and keep in fridge.
Pour boiling water over oats; cover and let stand 20 minutes. Beat butter until creamy; gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oat mixture; mix well. Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture and mix well. Pour batter into well-greased and floured 9-inch square pan. Bake in preheated moderate oven at 350° for 50 to 55 minutes. Do not remove from pan. Spread Lazy Daisy Frosting (recipe follows) over top and broil as directed.
Crush wafers fine. Mix with chopped nuts, cocoa, corn syrup and rum until mixture forms soft paste. Dust palms of hands with confectioners sugar. Shape paste into balls about the size of a walnut. Set aside one hour, then roll in sugar. Store in an airtight container. Makes about 30 balls.
In a small mixing bowl, beat shortening and vanilla for 30 seconds. Gradually add powdered sugar; mix well. Add milk. Beat in enough additional sifted powdered sugar to make a frosting of fluffy consistency.
Bake beef at 350° for four hours. After beef is done, cut meat up in little pieces and mix all ingredients together. Put meat back in oven for another hour and a half.
Place 1 medium stick cinnamon and 1 tsp whole cloves in 3 quarts of water and bring to a boil. Simmer for about 10 minutes. Then add 6 tsp of orange pekoe tea. Let this simmer for another 5 minutes. Pour in the juice of 4 oranges and 2 lemons and 1 1/4 c. sugar and remove from fire. If mixture is not spice enough, let it simmer for a while longer.
Cook stew beef; peel and dice potatoes; cook rice. Mix all ingredients, add onions and season with salt and pepper. Serve with soda crackers.
Using large mixing bowl, mix together first four ingredients. Add buttermilk, eggs, sugar and oil to mixture. Sift together flour and baking soda, then add to mixture.
Combine milk and salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on low for 3 to 4 hours, stirring every 30 minutes. Serve with crackers.
Cream eggs, Crisco and sugar. Stir in buttermilk. Sift together flour, baking soda, baking powder and cream of tartar. Add dry ingredients to rest of mixture. Drop by spoonfuls on cookie sheet. Sprinkle sugar on top. Bake at 400° for 8 to 10 minutes. Makes about 5 dozen.
Put onion in enough water to cover in large saucepan. Boil until onions are transparent. Check oysters for shells then add oysters with liquid to onions and boil; add canned milk and heat slowly; stirring constantly. Add margarine, salt and pepper. Add fresh milk and bring almost to a boil. Remove from heat and serve with saltines, catsup and hot sauce, if desired.
Heat oven to 350°. Brown pork in skillet. Drain fat. Add next 4 ingredients. Add green pepper. Cook 5 minutes on low heat. Add cream cheese, green onion and parsley. Stir until cheese melts. Unroll dough on lightly greased cookie sheet. Roll to 12 x 10-inch rectangle. Spoon filling down center of dough, leaving 1-inch of dough on both ends and 3-inches on both sides. Cut dough on each side into 3/4-inch strips (diagonal). Brush egg over strips. Lay strips alternately over filling on diagonal. Should resemble a braid; brush dough with remaining egg. Bake 25 minutes or until golden brown.
Beat 4 egg yolks. Add milk and lime juice until thick. Beat 1 egg white until stiff, then fold into mixture. Pour into baked pie shell.
Beat egg; add other liquid ingredients. Blend thoroughly. Add dry ingredients and mix well. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets. Bake at 325° for 15 to 20 minutes. Makes about 2 dozen.
Grate zucchini with skin; add flour, baking powder, Parmesan cheese, milk and then beaten eggs. Mix well. Fry as you would pancakes. Serves 4.
Mix all together and top with bread crumbs or crushed Ritz crackers. Put butter on bake and bake in 350° oven for 35 minutes.
Grease a 9-inch tube pan. In a bowl, mix flour, sugar, soda, cinnamon, nutmeg and salt. Add applesauce and oil. Stir until blended. Add eggs and stir. When batter is smooth, add carrots and mix well. Pour batter into pan and bake 1 hour and 10 minutes or until a cake tester inserted in center of cake comes out clean.
Stir all and put into a 9 or 10-inch pie crust. Beat 3 eggs and 1 cup milk and pour over pie. Prepare a lattice top crust. Bake for 10 minutes at 450°, then 350° for 30 minutes.
Preheat oven to 400°. In a large bowl, cut butter into biscuit mix until coarse crumbs. Stir in egg, nuts, cheese and pepper. Mix well. Drop by teaspoons onto lightly greased cookie sheet. Bake 8 minutes. Makes 48 pieces.
Saute onion and celery in butter. Mash potato chunks in soup first, then add soup. Add half and half and seasonings. Heat thoroughly, but do not boil. Add crabmeat and simmer about 10 minutes.
Mix salmon, cream cheese, lemon juice, Worcestershire sauce and onion. Roll mixture into a long roll and roll in pecans and parsley flakes. Refrigerate.
Ground turkey can be used instead of sausage. Brown sausage or turkey. Cut zucchini into bite size pieces. Place all ingredients into soup pot. Add water and cook until vegetables are done.
Cook mincemeat in water for 1 minute. Combine all remaining ingredients; pour mincemeat mixture over other ingredients. Mix well. Pour into greased and floured baking pan. Bake at 250° for about an hour or until toothpick comes out dry.
Drain salmon and remove waste and bones. Crumble into a bowl. Add beaten raw egg, cracker crumbs, salt and pepper. Mix well. Shape into salmon croquettes and roll into corn meal to coat completely. Fry in preheated cooking oil until lightly browned on all sides.
Sift flour once; measure and add soda and salt. Sift together 3 times. Cream Crisco thoroughly. Add sugar gradually and cream until light and fluffy. Add eggs one at a time, beating well after each addition. Melt chocolate and blend into egg mixture. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake 25 to 30 minutes in two 9-inch cake pans at 350° to 375°. Cool and frost with White Icing.
Mix pudding with milk according to the box directions. Add Cool Whip; stir until well blended. Layer in a 13 x 9 pan with graham crackers, 1/2 of the pudding and graham crackers. Spread chocolate frosting on graham crackers. Add other half of pudding, layer of graham crackers and spread with frosting. Refrigerate several hours.
Brown chicken in margarine; season with salt and pepper. Remove chicken and in same pan, saute onions. In 9 x 13-inch casserole dish, arrange chicken and top with onions and 1/2 jar salsa. Bake 30 minutes at 350°. Remove from oven and add rest of salsa; dollop sour cream and cheese and bake uncovered for 30 minutes.
Mix all ingredients together to create this divine fruitcake. Bake at 325° for approximately 1 hour and 15 minutes. May the richness of God's blessings fill your heart.
Make slits 1 1/2-inches apart in baked potato. Do not slice all the way through potato. Place a slice of Vidalia onion in each slit. Wrap in foil. Bake.
Combine first six ingredients. Divide between two (9 x 13-inch) cake pans. Stir together remaining ingredients. Pour over cereal mixture, gently coating evenly. Bake at 250° about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight containers.
Mix pumpkin, sugar, cinnamon and vanilla. Add beaten eggs and milk. Pour into 2 pie shells. Bake at 400° until crust is brown. Reduce heat to 300° and bake an additional 15 or 20 minutes, until knife inserted in center comes out dry.
Melt butter. Add flour. Mix with spinach, cottage cheese and eggs. Bake at 350° for 1 hour.
Roll steak in seasoned flour and brown on each side in margarine. Put in Dutch oven and cover with water. Bake at 350° about 45 minutes, or until meat is tender and gravy is thickened. Serves 4 to 6.
Cover potatoes and onions with water in large pot. Season with salt and celery seed. Cook until potatoes and onions are tender.
Crumble beef into a 1 1/2-quart casserole. Add chopped onion, chopped green pepper and minced garlic. Cover tightly with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave at High 6 to 7 minutes, or until beef is browned, stirring every 2 minutes. Drain. Stir in tomato sauce and next 4 ingredients. Cover and microwave at High 3 minutes, or until thoroughly heated. Spoon about 2 tablespoons meat mixture into each taco shell. Top meat with lettuce, chopped tomato, cheese and taco sauce. Serve immediately. Yields 12 servings.
Cook in saucepan spinach according to package directions; drain. Place garlic in blender. Add cooked spinach, milk, salt and pepper sauce. Add cheese.
Place graham crackers on cookie sheet. Melt butter on stove and stir in brown sugar. Cook for few seconds. Add pecans. Pour mixture on crackers. Bake at 350° for 10 minutes; serve.
Cream shortening, sugar and brown sugar. Add eggs, one at a time. Mix in water and vanilla. Add dry ingredients and mix well, then stir in cereals. Form small balls and press down on cookie sheet. Bake at 350° for 7 minutes. Yields 6 to 7 dozen cookies. These chewy cookies are delicious with a glass of cold milk.
Roll chicken in flour and place in baking dish. In small bowl, mix together preserves, salad dressing and soup mix. Pour over chicken. Bake uncovered at 350° for 1 to 1 1/4 hours.