HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, cook bacon until crisp. Drain, reserving 1/4 cup drippings. Crumble bacon and set aside. Saute the celery and onion in drippings until tender. Combine sugar and flour; add to skillet with vinegar, water, salt and mustard. Cook, stirring constantly, until mixture thickens and bubbles. In a large bowl, combine potatoes, carrots and parsley; pour the sauce over and stir gently to coat. Season to taste with additional salt, if needed. Spoon into serving dish; garnish with crumbled bacon. Serve warm. Serves 10 to 12.
Make a graham cracker crust and put in 8-inch square pan. Let cheese soften; beat with mixer until fluffy and gradually add Eagle Brand, vanilla and lemon juice. Put in chilled crust and top with cherry pie filling and chill.
Combine graham cracker crumbs, cinnamon and butter, mixing well. Firmly press into bottom and up sides of a 9-inch spring-form pan, then refrigerate. Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool slightly. Beat cream cheese with electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating after each addition. Stir in flour, lemon rind, lemon juice and vanilla. Fold in whipped cream.
Beat first 2 ingredients until blended. Gradually add sugar and beat until fluffy. Add eggs, one at a time, beating well after each. Add dry ingredients and mix well. Stir in chocolate chips and vanilla. Spread in buttered 9-inch square pan. Bake at 350° for 30 to 35 minutes.
Cook chicken breast; remove skin and bones. Shred, then put chicken back in broth. Get veggies ready while chicken is cooking. Get potatoes, celery, carrots and onions. Dice up and cook together. When done, pour in chicken and broth; throw a handful of egg noodles in soup. When noodles get tender, dump in small can of peas. Salt and pepper to taste. Serve with cornbread.
Look cranberries to pick out bad ones. Put cranberries, apples and oranges in the food processor. Be careful to not make mush. Should be crunchy. Add jello to 2 cups boiling water and then add the sugar. Stir until dissolved. Add the processed fruit and pecans. Mix well. Chill until set.
Cut bread into 20 slices, cutting to, but not through, bottom crust. Combine butter, onion, mustard, bacon and poppy seed. Spread on both sides of bread slices. Cut cheese slices in half diagonally. Place cheese triangles between bread slices. Wrap bread in foil. Bake at 350° for 25 to 30 minutes. Serve hot. Makes 18 to 20 servings.
Add all together except sugar. Mix with beater until well blended. Add sugar slowly. Beat and knead until well mixed. Press into molds.
Mix sugar, cocoa and salt in 2-quart saucepan. Add water; heat to boiling, stirring constantly. Boil and stir 2 minutes. Stir in milk; heat just until hot (do not boil). Beat with hand beater until foamy or stir until smooth. Serve immediately. Makes 9 servings.
Use large rectangular (approximately 9 x 13-inch) glass pan that has been sprayed with Pam. Mix cherry pie filling and crushed pineapple together. Pour into pan. Pour dry cake mix evenly over fruit. Pat down lightly. Pour pecans over top. Pour melted butter evenly over cake and fruit mixture. Bake at 350° for 45 to 50 minutes. Watch and don't let nuts get too brown.
Put cranberries and chili sauce in pot. Make small meatballs. Drop in sauce. Cook for 1 1/2 to 2 hours.
Flatten biscuits and put in muffin pan. Mix all the ingredients except cheese and spoon a big Tbsp. of mixture in each muffin cup. Sprinkle grated cheese on top and bake at 350° for 20 minutes.
Cook rice in water 10 minutes; do not drain. Add milk, cream and margarine. Cook until tender, 30 minutes or more. Turn off heat. Add beaten eggs, vanilla and sugar. Stir. Return to heat for 2 or 3 minutes, stirring. Add raisins. Pour into casserole and sprinkle with cinnamon.
Heat margarine in 2-quart saucepan until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly until bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole. Cook uncovered in 350° oven until bubbly, 40 to 45 minutes.
In a mixing bowl, combine sugar and gelatin; add hot water and stir until gelatin is dissolved. Chill until slightly thickened. Add pineapple, mandarin oranges and sour cream.
Mix all together in large pan. Cook over medium temperature to a good boil. Continue cooking for 5 minutes. Seal in pint jars for future use.
Use a large stew or soup pan. Cook the frozen potatoes in about 2 quarts of water. Bring to a boil and cook until tender. Drain off some of the water, then add soup and cubed Velveeta cheese. You can add more water or milk to make desired thickness of soup. Season with salt or pepper. Serve with cornbread or crackers.
Bake or boil chicken until it is easy to pull apart. Take the meat off the bones. Take your hands and crumble meat together. Add mayonnaise and pickles.
Pour 2 cups apple butter or pureed fruit (any kind) onto a lightly greased jelly roll pan; spread 1/4-inch thick. Pop in a 175° oven. Keep the door open slightly so steam escapes. Check the leather every hour or until it is dry enough to peel. Cut leather crosswise into 6 pieces. Lay pieces on plastic wrap and roll jellyroll style. Store in closed jar.
Heat oven to 375°. Grease a 9 x 13-inch pan. In medium saucepan, combine the first 4 ingredients. Cook over medium heat, stirring constantly, just until mixture begins to bubble. Remove from heat; cool slightly and set aside.
Mix dry ingredients together. Beat eggs well. Add oil and buttermilk. Add all to dry ingredients. Bake at 400° for 15 to 20 minutes. Can be kept in fridge and baked as needed for a couple of weeks.
In large skillet, melt oleo. Add onion, bell pepper, tomatoes and chicken; stir. Add egg noodles; stir. Pour into large casserole. Bake for approximately 15 minutes at 350°. Serves 4 to 6.
Select good, ripe peaches. Scald and peel peaches. Slice them. Pour pineapple juice (unsweetened) over peaches and let set a few minutes. Put in boxes and freeze.
In small bowl, stir lemon juice, honey and soy sauce. Set aside. Sprinkle each cutlet with pepper. Place turkey in skillet over medium heat. Turn after 2 to 3 minutes. Cook for 2 to 3 more minutes. Pour lemon juice mixture over turkey; bring to a boil. Before serving, sprinkle with sesame seed.
Cook broccoli and rice following directions on the boxes. Melt butter and cook onion in butter for 5 minutes. Mix together in a casserole dish rice, broccoli, butter, onion, cream of mushroom soup, cream of chicken soup and cheese, cut in chunks. Place in oven at 400° and cook until bubbly.
Core and boil cabbage and as leaves wilt, peel off and drain. Then place mixture in cabbage leaves and stuff good; roll. Bake with strips of bacon on top.
Add soda and salt to flour. Cream shortening; add sugar and eggs. Beat until light and fluffy. Add milk and flour. Stir in nuts, cherries and dates. Chill several hours.
Cream the butter and sugar. Add flour and eggs one at a time. Add coconut (optional). Grease and flour tube pan. Bake at 325° for 1 hour and 15 minutes.
Divide chicken evenly between tortillas. Combine sour cream, soup, and cheese. Place rounded tablespoon over chicken in center of tortilla. Roll tortilla and place seam side down in 9 X 13-inch baking dish. Cover with remaining sauce. Cover with foil. Bake at 350° for 20 to 25 minutes or until bubbly.
Grind peppers and onions fine and place in colander. Pour boiling water over and drain. Add salt, sugar and vinegar; boil for 15 minutes. Put in jars and seal.
Place milk in freezer. Mix lemon juice and water, Equal and gelatin. Cook and stir until gelatin dissolves. Cool. Blend cottage cheese until smooth. Stir in gelatin mix and vanilla. Chill until partially set. Whip frozen milk until it peaks. Fold fruit into partially set cheese. Fold into whipped milk. Spoon into square cake pan. Refrigerate overnight.
Mix in saucepan the sugar and cornstarch. Stir water in gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, then slowly stir at least half of the hot mixture into the 3 beaten egg yolks. Blend back into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth and blend in the butter, lemon juice and lemon rind.
Cream together butter, sugar and eggs until very creamy. Add salt, stir in flour, mixing well. Add chocolate syrup, vanilla and chopped nuts. Put in well greased and lightly floured 9 inch square pan. Smooth top. Bake 350° for 35 minutes. Cool in pan or wire rack, but loosen brownies on edge. Cut in squares. Garnish with walnuts or dust with powdered sugar.
Follow Solomon's advice for making good boys and you will have a good cake. Bake at 370° until done.
Blend first 3 ingredients. Mix to soft dough. Pat into pan to make 2 long strips.
Sprinkle chicken pieces with salt, pepper and garlic salt on both sides. Lay in baking pan. Sprinkle with paprika. Mix mushroom soup with whipping cream, parsley flakes and 1 soup can of water. Pour over chicken.	Bake uncovered at 350° for 1 hour and 15 to 30 minutes.
Cook first 4 ingredients for 8 minutes, stirring constantly. Cool a little; add butter and vanilla. Mix well. Store in covered jar in refrigerator. This sauce can be heated by placing jar in a pan of boiling water for a few minutes.
Brown hamburger meat; put in bottom of casserole dish. Slice potatoes (like a potato chip) on top of meat. Add a layer of peas and carrots, canned or frozen. Top with cream of mushroom soup. Cover with foil and bake at 350° for 1 hour or until potatoes are tender.
Mix in a bowl the apples, oil, eggs and sugar. Add the flour, cinnamon, baking soda, vanilla, salt, raisins and walnut meats. Bake in a 9 x 13-inch Pyrex pan at 325° for at least one hour.
Mix shortening, sugar, egg and molasses while shortening is warm. Add dry ingredients. Roll into balls, then roll in sugar. Bake at 375° for 8 to 10 minutes.
Layer potatoes in buttered baking dish. Top with sausage, 1 cup cheese, and ham. Beat eggs with mustard, salt, pepper, and milk in bowl. Pour over top layer. Sprinkle with remaining 1 cup of cheese. Bake at 350° for 45 minutes. Serve with toast or banana bread. Yield: 6 to 8 servings.
Add ingredients as listed. Cover with ketchup before baking. Bake at 400° for 45 minutes.
Score meat in a crisscross pattern. Rub sides only with pepper. Place in Dutch oven or roasting pan and brown over medium heat on all sides about 15 minutes. Pour cranberry juice over meat; add cranberries. Cover and cook in 325° oven for 2 hours until tender. Place meat on warm platter; add a small amount of cornstarch to juice and cook until thickened. Makes 8 servings.
Cream sugar and butter. Add well-beaten eggs; add baking soda to sour milk. Add milk and flour alternating. Add the cinnamon, oatmeal and chopped raisins. Drop by spoonfuls on a buttered pan and bake in a hot oven.
Using a double boiler, make a thick white sauce of the milk, flour and butter. Add green pepper, pimento, onion, Worcestershire sauce, red pepper and salt. Mix egg yolks and cream, then add to sauce just before stirring in mushrooms and shrimp, lobster or chicken. Make just before serving.
Shred cabbage, pepper and carrots; set aside. Boil vinegar, water, sugar, mustard and celery seed. Let cool. Pour over cabbage. Marinate 24 hours.
Add meal, shortening and salt to boiling water; cook 5 minutes and cool. Add eggs and milk; mix. Pour into a warm well-greased (put in oven to do this) 1-quart baking dish and bake at 350° for 25 minutes.
In large bowl or mixer, beat butter and both sugars until creamy. Add eggs, vanilla, flour, milk and baking soda. Add oatmeal and raisins. Drop by teaspoons on greased cookie sheets. Bake 10 to 12 minutes or until brown. Makes about 60 cookies.
Pat hamburger into patties. Place in long baking dish. Top with mushrooms and soup. Bake 30 to 45 minutes.
Cook broiler and season with salt. Bone and chop into small pieces. Mix all ingredients well.
Remove excess fat from the fryer. Cook in 1 1/2 quarts water with the garlic, bay leaves, celery leaves, parsley and salt. About halfway through cooking, add the white pepper. When chicken is cooked, remove from broth and cool. Strain broth and set in refrigerator until fat is congealed on top and can be removed. Remove skin, bones, etc., from chicken meat. Refrigerate. This can be done the night before.
Put the spice batter into two other pans; then bake the four layers. Bake at 350° for approximately 30 to 35 minutes. When the layers have cooled, put together with the filling and frost with Caramel Frosting.
Combine all ingredients by hand until well blended. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes.
Combine all ingredients except mushrooms and tomato paste. Simmer slowly until meat is in shreds. Usually takes 3 to 4 hours. Add the tomato paste and mushrooms about 1/2 hour before serving. Cook spaghetti in salted water and serve with sauce. Sprinkle with grated Parmesan cheese.
In a large kettle, boil ham, onion, seasonings and beans until tender (about 2 hours). Keep plenty of water in kettle. Mash with potato masher and serve hot. (This soup is good with cornbread.) Serves 8 to 10.
Mix chile, green chiles and diced Velveeta cheese in a medium glass mixing bowl; microwave for 3 minutes on High. In 2-minute intervals, cook and then stir for approximately 8 minutes or until cheese has melted and all ingredients have mixed together. Serve with tortilla chips. Serves 4 to 6.
Season ribs and add onion. Bake, uncovered, in oven at 350° for about 45 minutes. Ribs should be nice and brown. Cover with kraut and sprinkle with brown sugar. Return to oven and bake for 25 to 35 minutes.
Mix jello with hot water. Add other ingredients; mix well. Chill for 1 hour before serving.
Presoak in salt water the chicken. Put rice in bottom of long, buttered casserole dish. Place drained chicken breasts, large side up, on top of rice. Mix together the soups, soup mix and water. Reserve 1 cup of mixture. Pour remainder over chicken breasts and bake, covered, at 450° until bubbly. Turn down and cook at 350° until tender. Add reserved cup of soup mixture about 10 minutes before it's done.
Mix syrup, sugar, butter, salt and vanilla; add slightly beaten eggs. Put in pie crust. Sprinkle pecans over top. Bake at 350° for 1 hour.
Beat until creamy and smooth. Pour into crust or graham cracker crust. Shred chocolate on top.
Cook hamburger and onion in margarine until browned. Add water, tomatoes, celery, salt, bouillon cubes, bay leaf, Worcestershire sauce and pepper. Bring to boil, cover and simmer for 30 minutes. Add vegetables, noodles and thyme. Bring to a boil, cover and simmer 15 minutes.
Place all ingredients in a blender; process until smooth. Serves 2. Multiply ingredients as needed for more servings.
Bring to a boil the first 2 ingredients; remove from heat. Cool. Beat in the cream cheese and baby food. Fold in Cool Whip.
Layer and place uncovered in refrigerator overnight. Next morning, put in two quart jars. Keeps in refrigerator 3 months.
Beat eggs and pour onto hot griddle. Turn once, when done layer next 4 ingredients onto 1 side and fold omelet over. Enjoy with a slice of toast and good cup of coffee.
Mix shortening, chocolate and granulated sugar. Blend in 1 egg at a time, until well mixed. Add vanilla. Stir in flour, baking powder and salt. Chill several hours or overnight.
Mix all ingredients (except chocolate kisses) together. Roll into 1-inch balls. Bake	at 375° for approximately 8 minutes. After removing from oven, place candy kiss in center of cookie and push down until side of cookie cracks.
Heat oil in large nonstick skillet; add eggplant, mushrooms, onion, garlic, basil, oregano and bell pepper. Saute 10 minutes, stirring occasionally. Blend in diced tomatoes and juice, tomato sauce, seasoned salt and pepper; simmer 10 minutes. Stir in vinegar, olives and red pepper sauce. Serve warm or cold in bowl accompanied by bread, crackers or vegetable dippers.
Cut each biscuit into 4 pieces. Place sugar and cinnamon in plastic bag. Add pieces of biscuit, a few at a time, and shake to coat. Place pieces in greased tube pan until all are coated. Sprinkle layers with nuts and raisins. Bring brown sugar and butter to a boil in a saucepan. Pour over top of biscuits. Bake at 350° for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn top side up to serve.
Rub 1/2 teaspoon of salt and 1/4 teaspoon of pepper over roast. Dredge in flour. Brown roast on all sides in margarine and oil in a large, deep, cast-iron skillet. Remove roast from skillet; drain on paper towels. Saute onion in drippings until tender. Place roast over onions. Add carrots and potatoes. Sprinkle remaining salt and pepper over vegetables. Cover and bake at 350° for 1 1/2 hours or until meat is done. Place vegetables around roast to serve. Serves 4.
Mix all spices with oil. Put crackers in a brown paper bag. Pour oil in bag; shake until oil is absorbed.
Cut butter into flour until mixture resembles coarse meal. Mix in cheese, salt and pepper. Fold in Rice Krispies. Pinch off small pieces. Place on an ungreased cookie sheet and pat flat. Bake at 350° for 15 minutes. Makes about 5 dozen.
Sift flour, ginger, soda, cinnamon and salt. Set aside. Cream shortening and sugar (adding sugar gradually). Add egg and molasses to creamed mixture and beat. Then add sifted dry ingredients to mixture. Form teaspoonfuls of dough into small balls and and roll in sugar to cover the outside surface. Place on ungreased pan, 2 inches apart. Bake at 350° for 12 to 15 minutes, or until tops are slightly rounded, crackly and light brown. Remove from sheet, cool completely on wire rack and store in airtight container. Recipe may be doubled.
In large saucepan cook and stir meat until brown. Drain fat. Cook onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients; heat to boiling. Reduce heat. Cover and simmer 20 minutes. Makes 6 servings.
Dissolve box of Jell-O in 1 cup boiling water. Take half of mixture and add 1/2 cup cold water. Pour into a 2-quart glass dish and refrigerate. Put 2 heaping tablespoonfuls ice cream in remaining Jell-O. Add to refrigerated Jell-O when firm. Repeat these steps with 2 more boxes of Jell-O. Keep refrigerated. I start with grape, blackberry or blueberry, then next layer, I use strawberry, raspberry or cherry. For the third layer, I use orange, apricot or lemon.
Cook shells according to directions on box. Drain and rinse. Mix other ingredients well and stuff into shells.
Heat well; do not boil. Pour over meatballs. Cover and bake in oven at 350° for 1/2 hour. Remove cover and bake 15 minutes longer. Delicious!
In a large frypan, cook cut up bacon 15 minutes. Cook onion and green pepper in bacon drippings 3 to 4 minutes. Pour off drippings. Add bacon and remaining ingredients. Heat, covered, on low heat 1 hour. Remove cover, stir and continue heating, uncovered, 30 minutes. Makes 6 servings.
Combine first six ingredients. Mix the cheeses together. Spread half of sour cream mixture in 2-quart baking dish. Sprinkle with 1/2 the cheese. Add remainder of sour cream mix then remainder of cheese. Bake at 350° for 20 to 25 minutes. Serve with tortilla chips.
Cook rice as directed. Add all ingredients and mix well. Put in buttered 2-quart casserole. Cover and bake 1 hour.
Bring cream to boil; set aside. Bring sugar and water to boil. With a pastry brush dipped in cold water, make a line around the inside of the saucepan just above the boiling mixture. Cook over high heat until mixture is golden brown. Remove from heat and let cool a bit. Add cream to mixture. Bring to boil and cook over low heat 2 to 3 minutes. Add vanilla. Makes 3 cups.
Arrange diced turkey in a large greased baking dish. Melt butter in a large skillet and saute the celery, onion and bread crumbs. Add salt, baking powder, pepper and poultry seasoning. Beat the egg and add soup and broth (or milk). Add to crumb mixture and pour over the turkey. Bake uncovered 45 minutes to 1 hour at 350°.
Boil together for 1 1/2 to 2 minutes the margarine, cocoa and milk. Remove from heat and add other ingredients. Drop on waxed paper immediately and let set.
Mix meats with salt and pepper. Add 1/2 cup sherry. Let stand for 2 hours. Saute in oil: garlic, onion, pepper, capers and olives. Add meat and remaining ingredients. Cook 1 hour over low heat. Remove from heat. Add remaining 1/2 cup sherry. Let stand 5 minutes. Serves 6. Good over rice.
Melt chocolate and shortening together in pan. Put a toothpick into each marshmallow. Dip marshmallow into chocolate mixture, coating well. Roll in cookie crumbs or chopped nuts. Yummy!!
Beat eggs slightly. Add milk. Then add flour and salt. Beat vigorously for 2 minutes. Pour batter into very hot greased custard cups or iron popover pans (425°) for about 40 minutes in preheated oven. Serve at once. Makes 6 large popovers.
Melt 5 Hershey bars in microwave. Pour into Cool Whip. Mix and pour into crust. Take last chocolate bar and break off squares. Put on top of pie, leaving 3 squares. Take last 3 squares and grate on top of pie. Refrigerate 2 hours and serve.
Preheat oven to 350°. Grease and flour two 9 x 5 loaf pans. Beat eggs until fluffy. Add sugar, oil and vanilla; blend. Add zucchini. Sift dry ingredients; add to batter. Stir in pineapple, nuts and raisins. Bake about 1 hour until toothpick comes out clean. Cool before removing from pans. Wrap and store overnight to develop flavors before slicing.
Mix all ingredients into large cooker. Cook on medium heat, stirring constantly so it doesn't stick. Cook until gravy starts to thicken. Takes about 10 minutes.
Cook bacon until crisp. Remove bacon. Into remaining bacon fat in pan, add onion and green pepper and cook until tender. Blend in flour, sugar, Worcestershire, salt and pepper and the mustard. Add the tomatoes. Cook, stirring unti thickened. Add the green beans and heat well. To serve add the beans with the bacon. Yields 6 to 8 servings.
About 1 1/4 hours before serving, preheat oven to 400°. Grate, peel and squeeze 2 tablespoons juice from limes. Place chicken in bowl. Toss with lime juice.
Rub clove of	garlic	around	sides of bowl. Place tomatoes, onions and cucumbers in bowl. Very gently toss with olive oil and vinegar to which the seasonings have been added. Add Feta cheese and anchovies (optional) and serve.
Combine first 4 ingredients in saucepan. Simmer 45 minutes until chicken is tender. Refrigerate chicken and broth. Debone and chop chicken. Reserve 1/2 cup of broth. Combine chicken, broth, tortillas, soups, milk, sour cream, onions and chilies. Place in a 9 x 13-inch or larger baking dish. Top with cheese and cover tightly with foil. Refrigerate 24 hours. Bake at 350° for 1 hour covered. Remove foil and bake an additional 10 minutes. Yields 8 to 10 servings.
Layer all ingredients in order listed in a large salad bowl. Chill covered for at least 8 hours. Toss before serving. Yields 12 servings.
Cut fish into serving-size pieces if fillets are large. Combine cornmeal, flour, salt and pepper. Coat fish with cornmeal mixture. Heat oil (1/2-inch) in skillet until hot. Fry fish in hot oil, turning carefully, until brown on both sides, about 10 minutes. Serves 4 to 6.
Mix first 8 ingredients with electric mixer until moistened. Then add the eggs and the second 1/3 cup of buttermilk. Bake 35 minutes at 350°.
Combine the champagne and juice in a punch bowl. Add orange slices to float in the bowl. Serves 20.
In a blender (or with an electric mixer) blend coffee, sugar and banana until smooth. Add ice cream and blend until smooth. Makes 3 cups.
Blend together and let stand 30 minutes. Contains 5 calories per tablespoon.
In medium glass bowl, heat chocolate at Medium-low 3 to 4 minutes, or until chocolate is melted; stir in milk until smooth, then peanuts. Drop by teaspoonful onto greased waxed paper lined cookie sheet; chill until set.