HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon crisp and break into pieces. Cut cauliflower and broccoli into small pieces. Put in large bowl. Chop onions and green pepper and add to vegetables. Add bacon, cheese, salt and pepper.
Beat eggs until light, then beat in oil, sugar, flour and salt. Beat until very smooth. Stir in poppy seeds, if you desire.
Heat water (boiling) and dissolve Jell-O and add 1 cup cold water which includes juice drained from pineapple. Chill until almost firm. Add pineapple and pie filling (sometimes I use cherry filling). Stir to mix well. Chill.
Blend flour, oleo and pecans. Press into bottom of 9 x 9-inch pan or dish. Bake 20 minutes at 350°; cool. Combine pineapple, sugar, milk and pudding mix in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Add a small amount of hot mixture to sour cream, mixing well. Add sour cream mixture to remaining hot mixture, mixing well. Stir in coconut; allow to cool.
Preheat oven to 300°. Separate eggs. Set aside whites and allow to return to room temperature. Beat egg yolks with shortening and butter at high speed until well blended. Gradually add sugar, beating until light and fluffy. Add extracts and beat. At low speed, beat in flour, about 1/4 at a time, alternating with milk, about 1/3 at a time. Begin and end with flour. Add coconut and beat. Beat egg whites until stiff peaks form. Gently fold whites into batter. Pour into greased 10-inch tube pan. Bake for 2 hours or until cake tester inserted comes out clean. Cool 10 minutes; remove from pan.
Mix thoroughly the ingredients and pour into a greased 9 x 13-inch baking pan. Bake at 350° for 45 minutes.
Mix eggs with Ricotta cheese. Add Parmesan cheese, salt, parsley, garlic and pepper. Mix well.
Beat butter at medium speed until fluffy and gradually add sugar, beating well. Add eggs, one at a time, beating mixture after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and let cool completely on racks.
Cook and rinse spaghetti. Dice vegetables into small cubes. Blend in dressing and Salad Supreme. Add vegetable cubes and toss. Chill until ready to serve.
Saute 1 onion and mushrooms in butter for a few minutes. Add flour, parsley, bay leaf, nutmeg, bouillon and tomatoes; cook until onion and mushrooms are tender (about 15 minutes). Add sherry and serve garnished with parsley over toast.
Mix dry ingredients. Coat chops lightly with mixture. Brown in oil in large skillet. Place browned chops in crock-pot. Add soup. Cover and cook on low (250°) 6 to 8 hours.
Spread bread with salad dressing. Then make 6 sandwiches, adding a slice of cheese to each. Mix ham and relish together and add to sandwiches. Add tomato slices next, and top with reserved slices of cheese. Cover with remaining bread. Brush with melted margarine and grill on both sides until lightly browned.
Crush the garlic and chopped pepper in a mortar with a little salt. Add the tomatoes, which have been cut into pieces and the moistened bread crumbs. When everything has been well crushed, add olive oil little by little, stirring continuously. When it has been absorbed, add cold water and then strain it off. Add vinegar and salt and serve very cold with croutons as accompaniment.
In large open roasting pan, mix soy sauce, sherry and water. Place pork chops in soy sauce mixture, turning each chop to coat well. Bake in 375° oven 40 minutes. With pastry brush, baste chops occasionally with soy sauce mixture in pan. Meanwhile, in 2-quart saucepan over medium heat, in hot salad oil, cook onion until tender, stirring occasionally. Stir in catsup and remaining ingredients; heat to boiling. Remove saucepan from heat. Brush chops with half of catsup mixture; cook 10 minutes. Turn chops; brush with remaining catsup mixture. Bake 20 minutes longer or until chops are fork-tender. Makes 8 servings.
Mix sour cream and taco seasoning together. Layer in a 13 x 9-inch dish in order listed. Serve with big Fritos.
To white sauce, add beaten egg, catsup, salt, green pepper and Mexene; mix with crabmeat. Pack mixture into crab shells; sprinkle with cracker meal. Garnish with Mexene seasoning and bake until crumbs are brown.
You will need 1 crock-pot, measuring cups and spoons and 1 large spoon.
In 1-quart saucepan with spoon, stir sugar, cornstarch and chili powder until well mixed; stir in water, catsup and cider vinegar until smooth. Over medium-high heat, cook until mixture is thickened and boils, stirring constantly. Cook 1 minute longer, stirring constantly. Cook 1 minute longer, stirring constantly. Remove from heat; stir in chopped sweet pickle or pickle relish.
Cream the shortening and add sugars; beat well. Add eggs and continue beating. Add dry ingredients, vanilla and 1 or more of the suggested ingredients. If coconut is added, coconut flavoring adds something extra to the taste. Chill overnight in refrigerator. Place pieces of dough about the size of a walnut on a cookie sheet and bake at 325°.
Combine first 5 ingredients in a large bowl and make a well in center. Add eggs, milk and shortening. Stir just enough to moisten the dry ingredients. Cover and store in refrigerator until ready to bake. Fill muffin tins 2/3 full. Bake at 350° for 20 minutes. Cool slightly and remove from tins.
Cream together sugars, eggs, oil and vanilla. Mix together flour, soda, salt and cinnamon. Blend these two mixtures together and mix well. Then add apples. Add nuts. Pour into a greased Bundt pan. Bake at 350° for about 1 hour. Remove from pan in about 15 minutes. Can be frozen. A very moist cake!!
Saute mushrooms in butter until slightly browned. Add cut-up chicken and saute until white (about 3 minutes). Add garlic salt and soup. Stir in 1/2 can of water. Simmer about 2 minutes. Serve over rice, mashed potatoes or baked potato.
Blend applesauce and spices. Knead. Roll on wax paper to 1/4-inch thick. Cut with cookie cutters. Let dry on wax paper for 4 to 5 days (will shrink). Use straw to cut hole in top.
Stir together flour and sugar. Add butter and vanilla. Stir up. Add pecans; mix well. Shape into 1-inch balls. Bake in ungreased cookie sheet at 325° for 25 minutes until light brown. Roll in confectioners sugar while warm.
Mix all ingredients together. I use red wine vinegar and NutraSweet instead of sugar. This salad keeps well at least a week.
Melt butter; add corn syrup, sugar and chocolate chips. After all ingredients are melted, add eggs, flour and nuts. Place in 9-inch round cake pan that has been buttered and lightly floured. Bake at 350° for 30 minutes. Let cool for 10 minutes, then put on glaze and chill.
Cook noodles according to directions. Set aside. Pound chicken breasts flat. Dip breasts in water, shake off, then place in bread crumbs to coat. Brown both sides in frying pan with oil. Remove and set aside. In a 9 x 13-inch pan, layer noodles, chicken and spaghetti sauce. Top with cheese. Bake at 350° for 20 minutes. Delicious!
Fry sausage, drain grease and let cool. Grate Cheddar cheese and mix with cooled sausage. Add Bisquick mix, using water as needed to make thick consistency to form into balls. Shape mixture into 1-inch balls. Bake at 400° for 10 to 15 minutes.
Measure sugar and cornstarch into saucepan; mix well. Add pineapple and juice. Mix well so no lumps form. Stir in pie filling and food color. Use wood spoon. Stir gently to avoid mashing. Cook over medium heat until mixture comes to a boil and is well thickened (about 5 to 8 minutes). Remove from heat; stir in dry jello. Let cool completely, then gently stir in banana slices. Spoon mix into baked pie shells. Cover top with whipped topping and nuts. Refrigerate until set.
Cut butter into self-rising flour with a pastry blender until crumbly; add milk and water, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut a 1/2-inch deep X in top of dough; spray dough with cooking spray. Bake at 425° for 25-30 minutes or until lightly browned and done.
In 2-quart saucepan over medium-high heat, bring first 7 ingredients to a boil. Reduce heat. Boil gently uncovered for 10 minutes. Add cream. Simmer 5 minutes. Remove from heat. Cover. In 10-inch skillet over medium-high heat, cook mushrooms and garlic in melted butter until browned and any liquid has evaporated. Add to cream sauce. Place chicken on broiler pan. Sprinkle both sides with lemon juice and cracked pepper. Broil 4 inches from heat source, 4 to 5 minutes on each side or until no longer pink in center.
Mix sugar and flour. Beat egg yolks and milk together; add to flour. Cook in a heavy saucepan until thick. Add pineapple and salt. Pour into 9-inch baked shell and top with meringue. Makes 2 pies. Serves 16.
Melt chips, peanut butter and butter. Pour cereal in very large bowl. Cool. Coat with powdered sugar.
Sift together sugar and cocoa; set aside. In large mixing bowl, beat butter, corn syrup and peppermint extract at medium speed with electric mixer until well blended. Gradually add 1 to 2 cups of cocoa and sugar mixture, beating with a wooden spoon until well blended; stir in the remaining cocoa mixture. With hands, knead mixture until it is well blended and smooth. On wax paper, pat or roll out to 1/4-inch thickness. With small cookie cutters or cutters of your choice, cut into desired shapes. Refrigerate in tightly covered container. You can garnish these if so desired. Makes about 7 dozen.
Thaw pea pods. Partially freeze beef. Thinly slice across the grain into bite-size strips. For sauce, combine sherry, soy sauce, cornstarch, ground ginger (if using) and 1/3 cup water. Set aside.
Mix all ingredients together and bake for 25 minutes at 350°. Let cake cool and frost.
Mix ingredients all together. Bake at 350° in a 9 x 18-inch baking pan for 40 minutes. Top cake with any favorite brand of cream cheese frosting.
Mix sugar and cinnamon in bowl. Cut biscuits into quarters and roll in sugar/cinnamon mix. Make sauce by heating brown sugar and butter or margarine in pan until sugar is melted. Stir well. Spray Bundt pan with Pam. Layer coated biscuit sections into pan, covering each layer with some sauce and chopped pecans. Bake in preheated 325° oven for 35 to 45 minutes. Serve hot.
Pour boiling water over and seal. Store in a cool, dark place. Set jars on newspaper because they might work loose. They will seal themselves back.
Grease 9-inch pan. Sift flour, baking powder and salt. Beat together butter, sugar, egg and vanilla until smooth. Stir in flour mixture and nuts. Bake at 350° for 25 to 30 minutes. Cut while warm. Makes 2 dozen.
Simmer broccoli, onions and potatoes in broth for 20 minutes or until tender. Add remaining ingredients and bring to boil. Serve hot.
Cream sugar, margarine and cream cheese together. Then add flour and eggs alternately. Add vanilla. Bake at 325° for 1 1/2 hours. This is wonderful too, if you add coconut! Don't use a mixer on this!
Brown ground beef; drain. Add the next 6 ingredients; simmer for 45 minutes. Cook noodles according to package; drain. Mix the cream cheese and sour cream. Mix all ingredients, except cheese. Top with grated cheese. Bake at 350° for 30 minutes.
Grease bottom and sides of a 10-inch deep dish pie pan. Beat for 2 minutes at medium speed the flour, baking powder, salt, pudding, oleo and milk. Pour into pie pan. Drain the peaches and set aside. Place peaches on top of the mixture in pie pan. Mix together the cream cheese, 1/2 cup sugar and 3 tablespoons peach syrup. Beat for 2 minutes at medium speed. Spoon over peaches, forming it up into about 1/2-inch from edge of pan. Mix together the cinnamon and 1 tablespoon sugar. Sprinkle on top. Bake for 30 minutes at 350°. This is wonderful.
Place 1 to 2 cups flour with salt and pepper in a bag. Cube veal and add to flour mixture. Shake to coat meat, then brown in lightly greased pan. Add remainder of ingredients and simmer for 1 hour. Serve over rice, noodles or mashed potatoes.
Take a 9 x 13 x 2-inch pan. Make graham cracker crust out of butter and crumbs. Pat firmly in bottom of pan. Then spread layer of chocolate chips, layer of butterscotch chips and a layer of coconut. Sprinkle chopped nuts over this (optional), then condensed milk spread over entire top.
Arrange potatoes in bottom of 2-quart casserole and sprinkle with salt and pepper. Cover with thinly sliced onion and top with milk and butter. Spread corn evenly on top. Arrange sliced corned beef over corn. Crumble soft bread crumbs over meat. Spam may be used instead of corned beef. Cover and bake at 350° for 25 minutes. Remove cover and bake 10 minutes longer or until hot and bubbly.
In crock-pot, add ingredients. Bring to boil; turn down to low and let simmer 2 or 3 hours. Serve with croutons or French bread. Makes 10 servings.
Cut squash into bite-size pieces; boil for 10 minutes and drain. Melt butter with squash. Add remaining ingredients. Bake at 350° for 45 minutes.
Melt butter in skillet. Add onions and brown sugar. Cook about 6 minutes until onions are soft and translucent. Reduce heat to low. Slowly cook onions, stirring often, about 25 minutes or until they are caramel color. Stir in the cranberries. Cover and cook over low heat 10 minutes until cranberries swell.
Spoon mix into cup; add hot milk and rum. Stir until well blended. Garnish with whipped cream and cinnamon.
Preheat the oven to 350°. Grease either a Bundt or tube pan and set aside.
Cook broccoli and rice separately. Saute celery and onion in margarine; drain. Mix all together and cook 15 minutes at 450°.
Boil and drain macaroni. Grate cheese into 2 1/2-quart dish. Pour warm macaroni over cheese. Stir. Add 1 can of evaporated milk and slightly beaten egg. Finish filling dish with whole milk. Bake at 350° for 30 minutes.
Cream margarine and peanut butter. Add vanilla and sugar. Form into balls the size of marbles. Melt chocolate and paraffin in double boiler. Dip balls in chocolate. Place on wax paper to cool.
Peel and cook potatoes in boiling water with a little salt. Mash potatoes fine. Add other ingredients and enough milk to make batter. Makes 3 thick pies. Bake at 350 degrees for 45 minutes or until a little browning on top appears or clean knife inserted in center of pies comes out clean.
Follow directions on cake mix box and add sour cream to prepared mix. Bake in greased Bundt pan at 350°. Serve plain or with your favorite glaze.
In a skillet, brown ground beef, onion, green pepper and rice. Add remaining ingredients; mix well. Bring to a boil. Reduce heat, cover and simmer 20 to 25 minutes or until rice is tender. Yield: 4 to 6 servings.
Wash and shred cabbage and carrots. Add mayonnaise, milk, sugar to taste, pickles, raisins and carrots. Mix and serve.
Stir together flour, sugar, salt and baking powder; set aside. In large mixing bowl, combine Kellogg's All-Bran with extra fiber cereal and milk. Let stand 5 minutes or until cereal softens. Add egg and oil; mix well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 lightly greased 2 1/2-inch muffin-pan cups. Bake in 400° oven about 20 minutes or until golden brown. Serve warm. Yields 12 muffins.
Cook macaroni; drain and rinse in colander. Cool. Add diced boiled eggs (small pieces). Add diced onion, pickles, celery and tomatoes (all chopped and diced). Add the jar of pimentos. Add diced olives, salt and pepper. Add dressing; mix well. Sprinkle paprika. It can be done ahead, even the day before!
Spray a 9 x 13-inch pan with cooking spray. Put chicken in pan; add peeled potatoes, cut in medium size chunks. Add mushrooms, cover with soy sauce, then completely cover with soups (depending on how much sauce you want). Cover with foil; bake at 375° for 1 1/2 to 2 hours. To brown, remove foil for last half hour.
Drain pickles and replace back in jar.	Add sugar, onion, celery seed, horseradish and vinegar. Mix and store in refrigerator for 3 weeks in large jar, turning every 24 hours. Place in small jars and seal or cap. Keep refrigerated.
Cut bacon fine and fry. Brown onion in fat and add vinegar, water, salt and pepper. Allow to boil, then add potatoes and parsley. Heat thoroughly and serve. Makes 8 to 10 servings.
Empty one can of beans into bottom of greased casserole. Combine onion, sugar, mustard and Worcestershire sauce; sprinkle over beans. Top with second can of beans. Spread catsup over beans; top with bacon pieces. Bake, uncovered, in oven at 325° for 1 to 1 1/2 hours, or until bacon is done. Yields 8 to 10 servings.
Cut steak into serving pieces and place in baking pan. Mix all ingredients and pour over steak. Cover and bake in oven at 300° for 2 1/2 to 3 hours. If desired, may add potatoes at same time; slice potatoes in half.
Cook rice 5 minutes and mix with remaining ingredients. Bake at 350° for 30 minutes.
Marinate meat, cut in cubes for skewers, and fresh mushrooms several hours, turning occasionally. Suggestions for Shish Kabobs: canned pearl onions, canned new potatoes, pineapple chunks, bell pepper and cherry tomatoes. Put meat on skewer first, then desired ingredients alternately. Cook on grill until meat is done.
Mix salad dressing mix, soft butter and paprika. Roll chicken in mixture, then roll in cracker crumbs. Sprinkle with paprika. Bake in greased pan for 1 hour at 375°.
Cut unpeeled squash into finger style. Stir together the eggs, water, corn mix, salt, and pepper to taste. Dip fingers into mix, gently hit on the side of bowl so fingers won't be over covered. Deep fry in your favorite oil until golden brown. Drain well on a brown paper bag.
Saut onion, pepper, garlic and chicken in oil several minutes. Add tomatoes and saute a few more minutes. Add chicken broth and tomato soup, cumin, chili powder, lemon pepper and Worcestershire sauce. Simmer 1 1/2 hours. Garnish with tortilla strips and cheese.
Pour all ingredients into a blender. Mix for 1 minute. Pour into a greased and floured 10-inch pie pan. Bake at 350° for 45 minutes.
Using a 2 quart casserole dish, brown ground beef in microwave or on stove top. Drain off grease. Stir in Spanish rice and refried beans. Sprinkle cheese on top. Bake at 350° for 30 minutes or 6 minutes in the microwave. Serve with Doritos.
Beat all ingredients together well. Pour into an unbaked pie crust and bake in oven on 325 to 350 degrees. Bake approximately 50 minutes to and hour.
In small bowl, cream butter. Add cocoa and sugar alternately with milk; beat to spreading consistency (more milk may be needed). Blend in vanilla. Makes about 2 cups.
Toss lettuce, ground beef, cheese, tomato and Doritos in large bowl. Mix mayonnaise and taco sauce together. Pour over salad and toss.
Combine cocoa, sugar and salt. Add milk gradually. While cooking add butter and vanilla. Cook till thick. Pour into greased or wax paper lined dish, cool, and cut into squares.
Put washed beans in pan; add 2 tablespoons salt. Cover with water and soak overnight. Drain; add 2 quarts water and ham hocks. Boil, then simmer, for 2 hours. Add potato and carrot; simmer 1/2 hour. Add lemon juice, tomatoes and onion; simmer 1/2 hour more. Season to taste.
Butter 9x13 casserole dish. Line bottom with bread cubes. Mix all other ingredients together and pour over bread cubes. Cover and refrigerate over night. Bake at 350 degrees for 45 minutes.
Combine vegetables, tossing lightly. Combine remaining ingredients in a medium saucepan. Bring to a boil over low heat, stirring occasionally. Pour over vegetables. Stir gently to blend well. Cover and refrigerate 24 hours.
Soften gelatin in water. Bring grape juice to a boil. Remove from heat. Add softened gelatin; stir until dissolved. Add sweetener and bring to a full boil. Fill jars and seal. Can refrigerate.
In a bowl, beat the eggs with water. Add enough hot sauce so the eggs are bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the chicken in the egg mixture and then coat well in the flour mixture.
Cream the shortening and sugar; add egg and almond. Add flour to make stiff dough. Pinch off small balls and press into center of small cookie tins; shape up sides. Place tins on cookie sheet and bake at 375° for 15 minutes. Cool before removing from tins. May be served as is or fill with favorite filling.
In a large mixing bowl, mix butter, sugar and vanilla until smooth and creamy. In another bowl, combine flour, cornmeal, salt, cornstarch and baking powder. Add dry ingredients and eggs to butter mixture, alternating 1/2 cup flour, then 2 eggs, etc., mixing well with each addition until smooth and creamy. Mix in lemon juice (or rum) and raisins. Grease 2 (9 x 13-inch) pans or 1 (9 x 13-inch) and 2 (8 x 8-inch) square pans. Pour batter into pans about 2/3 full. Bake at 325° for 60 minutes, until toothpick inserted comes out clean.
Mix altogether. Pour into baking dish. Dot with butter. Bake at 350°. Stick knife in middle; it if comes out clean or if it cracks in the middle, it's all done.
Mix all ingredients. Pour into a 13 x 9-inch baking pan. Bake at 300° until brown.
Put coconut in a 9 x 13-inch pan. Sprinkle nuts on top. Mix cake according to directions. Spread on top of nuts. Mix oleo (melted), cream cheese and powdered sugar well; dab on top of cake. Bake at 350° for 50 to 60 minutes.
Soak bread in milk. Mix with meat, salt, pepper and garlic salt. Roll into bite size balls. Place into dish.
Drain oranges and pineapple well. Mix all ingredients with cole slaw dressing or mayonnaise. Chill and serve.
Dissolve gelatin in juice from fruit, heated. Mix together first four ingredients. Sprinkle pudding over mixture. Add dissolved gelatin. Mix well and cover. Refrigerate overnight before serving.
Blend butter and flour. Add grated cheese and seasonings, then Rice Krispies. With hands, press into small circles. Place on cookie sheet and bake at 350° for 15 minutes.
Mix all ingredients in a casserole dish. Bake at 350° for 30 to 40 minutes.
Cube Velveeta into small pieces. Fry beef and sausage. Drain well and reheat. Mix cheese cubes and spices with heated meats. Mix well until meat, cheese and spices are well-blended.
Cook yams or sweet potatoes. Cover and boil in just enough salted water to cover until they can be pierced easily with a fork, about 40 minutes. Cool and peel.
Take cold water in a saucepan and allow to boil for 5 minutes. Thicken with starch or flour; allow to cool. Makes two 9-inch pies.
Drain pineapple, reserving juice. Reserve 2 spears for sauce. Chop and set aside. Unroll crescent rolls. Wrap ham and cheese around pineapple. Place at widest part of crescent and roll up. Place on baking sheet. Bake at 375° for 12 to 15 minutes or until golden.
Fold together jello, water and cranberries. Put in refrigerator until slightly firm. Fold in sour cream and chopped nuts; pour into mold.
In a bowl, combine the pie filling, pineapple, oranges, cherries and bananas. Cover and refrigerate. Just before serving stir in pecans. Serves 8-10.
Lay chicken, skin side down, in shallow open pan. Add sliced onion and garlic. Pour in water to fill pan about 3/4-inch. Cook in a 375° oven for 30 to 45 minutes.
Add oatmeal to boiling water; set aside. Cream together oleo, sugar and brown sugar. Add eggs to above. Sift in dry ingredients. Pour into greased and floured pan. Bake at 350° for 35 minutes.
Chop artichoke hearts. Mix with other ingredients. Turn into a greased casserole dish. Bake at 350° for 20 to 25 minutes until bubbly and slightly browned. Serve hot with tortilla chips.
Cook cake layers. Split in half. Put pineapple, cherry and banana pie filling between each layer. Top with pecans until you fill punch bowl up. Put Cool Whip on top.
Pour boiling water on dates (let sit). Combine flour, sugar, salt, baking soda and cocoa in large mixing bowl. Combine in a separate bowl the oil, egg, vanilla and dates with water; mix. Add wet ingredients to dry ones and mix well. Pour into 10 x 13-inch greased pan. Top with chocolate chips and nuts. Bake at 350° for 30 to 35 minutes.