HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon. Remove from skillet and drain on paper towel. Add onions to one tablespoon bacon drippings and brown. Add pork and beans, sugar, catsup and crumbled bacon; mix well. Pour into casserole and bake uncovered at 300° for 1 hour.
Mix dry ingredients. Cut in Crisco until it resembles coarse meal. In a separate bowl, beat together water, vinegar and egg. Add to dry ingredients and mix well. Refrigerate, then divide into thirds. Roll out. Makes 3 (8 or 9-inch) crusts.
Bring sugar, water, salt and oil to boil. Simmer 10 minutes and cool. Add vinegar and dill weed. Pour over beans and vegetables. Refrigerate overnight. Keeps a long time.
Mix first 4 ingredients; stir until dissolved. Boil 4 minutes. In large mixing bowl, put peanut butter and vanilla. Add hot mixture to this. Then add oatmeal; mix well. Drop by tablespoon on wax paper. Let chill.
Unroll dinner rolls. Cut each one in half to form a triangle. Spread a little mustard on each triangle. Add a small amount of ham and cheese near the longest side of each triangle. Roll up and place, seam side down, on an ungreased baking sheet. Bake at 375° for 10 to 12 minutes, or until golden brown. Serves 16.
Put in 9 x 13 x 2-inch pan, apple pie filling and then crushed pineapple. Sprinkle over this the cake mix. Add nuts, then melted margarine; spread evenly. Bake at 350° for 1 hour or until done.
Cook eggs, sugar and butter over low heat. Stir occasionally until thick. Let cool! Add remaining ingredients. Press on waxed paper in rolls and refrigerate. Slice into cookies.
Beat butter, Equal and brown sugar until well combined. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking soda and salt until blended. Stir in chocolate chips. Spread mixture evenly in well-sprayed 13 x 9-inch pan. Bake in preheated 350° oven 20 to 22 minutes. Cool completely in pan on wire rack. Cut into bars; store in airtight container at room temperature. Makes 48 bars.
Brown hamburger and onions in large skillet. Season with salt and pepper to taste; drain grease. Put in 1 1/2-quart casserole. Spread mushrooms on top of hamburger. Spread corn on top of mushrooms. Cover with potatoes. Top with grated cheese. Bake in 350° oven for 30 minutes, uncovered, until cheese is brown. Serves 4.
Mix all together. Pour into greased dish. Sprinkle with crushed crackers. Bake at 325° for 30 to 35 minutes.
Combine first 5 ingredients and chill. You may garnish with the lettuce leaves and radishes.
Toss cheese and flour to mix. Pour in butter and stir with a fork to form dough. Scoop dough by the teaspoon and mold around each olive. Place on ungreased cookie sheets. Chill 1 hour. Preheat oven to 400°. Bake 15-20 minutes.	Serve hot or at room temperature. Yields 36 balls.
In a large bowl, layer lettuce, cauliflower, onion and bacon. Mix together Miracle Whip, salt, pepper and sugar. Pour over vegetables; cover and let sit overnight or several hours in refrigerator. Stir just before serving.
Mix together ground beef, bread crumbs, milk, salt, spices and egg. Shape into desired size of meatballs. (Small ones are best.) Place on a jelly roll pan or stove broiler pan and bake at 350° for 20 minutes or until done. Remove and place in a casserole dish.
Cut up the cabbage. Place peppers, tomatoes and cabbage in a large bowl, mix well, add 1/2 to 1 cup water. Place in baking dish. Bake at least 1-2 hours at 350 until cabbage is soft. Stir occasionally to make sure cabbage on to does not burn. Serve when done. Serves 4-6.
Bring shortening, milk and eggs to room temperature. Sift flour, sugar and cocoa into large bowl. Add margarine, Crisco and milk. Beat until smooth and creamy. Add baking powder and salt. Beat. Add vanilla and eggs, one at a time, beating until smooth and creamy. Place in greased and wax paper lined tube pan. Bake at 325° for one hour and 30 minutes. Remove from pan and cool.
Place the fryer pieces into a well-greased baking dish. Mix together all other ingredients; spread over the chicken pieces. Bake, uncovered, at 350° for 1 hour and 15 minutes. Serves 4 to 6.
Blend all dry ingredients. Add enough milk (scant 1 cup) to moisten. Drop by spoon on top of boiling soup. Cook, covered, for 15 minutes. Very good with bean or chicken soup.
Preheat oven to 350°. Remove all but one layer of skin from garlic. Do not expose flesh. Arrange tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil. Bake until garlic is tender, 75 to 90 minutes.
Cream the cream cheese, sugar and peanut butter. Fold in Cool Whip. Spread in pie shell. Top with Cool Whip. Drizzle with hard topping chocolate sauce.
Knead all ingredients in flour to make dough. Grease bowl and put dough in to rise. Work down, then rise again. Then make into rolls or loaves. Bake rolls at 450° for 15 minutes. Bake bread at 375° about 50 minutes.
Melt all ingredients together, then add Eagle Brand milk. Bring to a boil; remove from heat. May be refrigerated. Can be rewarmed to dip fruit in.
Saute onions, bell pepper and celery. Put ham in. Mix with rice. Add black pepper and soy sauce.
Mix by blender; fold in sour cream at the last. Chill in mold until firm. Use cucumbers, olives for eyes and garnish.
Boil tomatoes, parsley, celery seed, onions, pepper and salt together for 30 minutes, then put through strainer. Stir in remaining ingredients. Boil for 15 minutes. Cold pack 15 minutes.
Fry ground beef and onion. Add soup and water to desired consistency. Salt and pepper to taste.
Brown ground beef, onion, green peppers and mushrooms. Once beef is browned and veggies are tender, set aside and allow flavors to settle. Boil lasagna noodles for approximately 5 minutes. Place one layer of noodles in bottom of (9 x 13 x 2) inch baking dish. Place a thin layer of sauce. Add 1/4 of meat mixture, 1/4 cottage cheese, 1/4 spinach, 1 oz. parmesan cheese, 1 oz. cheddar cheese. Spread evenly over noodles. Repeat until all ingredients are used. Last, spread Mozzeralla cheese on top. Bake in 350°F. oven for 25 minutes.
Mix all ingredients. Put in slow cooker and cook on low heat overnight or bake, uncovered, at 325° for 45 minutes. Serves 30 people. Good to freeze.
Cream butter and 1 1/4 cups sugar well. Add eggs and mix well. Mix together remaining dry ingredients (except sugar topping) and add alternately with milk.
Cream together the oleo, sugar and eggs. Gradually add the flour, baking soda, vanilla, salt and cream of tartar. Chill. Roll out 1/4 inch thick and cut with cookie cutters. Bake at 400° (350° to 375° for electric oven) for 6 to 8 minutes.
Drain and chop peaches. In a large mixing bowl, combine margarine, eggs, sugar and cinnamon. Gradually add flour and mix thoroughly. Add peaches and mix. Pour batter into a well-greased 9 x 12-inch pan. Bake at 350° for 30 to 35 minutes.
Mix bread crumbs, cream cheese, lemon juice, chicken and mushrooms. Put 1 heaping tablespoonful in each roll. Roll up and brush with butter. Roll in more bread crumbs. Bake at 375° for 15 to 20 minutes. Serve with creamy chicken gravy over top.
Preheat oven to 350°. Brown meat in skillet sprayed with nonstick cooking spray. Sprinkle enchilada seasoning on the meat; set aside.
Cook and drain sausage. Brown chicken in olive oil. Add chopped green peppers and chopped onions. Cook in large skillet or heavy Dutch oven until onions are clear. Add sausage, rice, broth and spices. Cook on low heat until most of liquid is absorbed.
Heat oven to 350°. Mix shortening, sugar, and eggs. Sift together flour, salt, baking powder and nutmeg (if desired) and stir in alternately with milk. Blend both mixtures together. Fill greased muffin cups 2/3 full. Bake for 20 to 25 minutes or until golden brown. Immediately roll in melted butter, then in sugar/cinnamon mixture. Makes 12 medium sized puffs.
Grease tube pan with generous amount of solid Crisco. Put pecans in the bottom of pan; press firmly to bottom of pan. (Do not flour pan.) Set aside. Mix butter, Crisco and sugar until creamy. (Sift flour and baking powder.) Add eggs and cream with sugar and butter-Crisco, then add flour alternately with buttermilk. Mix until creamed well; add flavorings and pour or spoon batter over pecans. Bake at 325° for 1 hour and 15 minutes. Turn oven off. Let cake stay in oven for 5 minutes. Take cake out. Let stand in pan 10 minutes before removing from pan. May frost with 7 Minute Frosting or serve plain.
Cut meat into 1 1/2 inch cubes. Place ingredients in casserole dish in order given. Cover tightly with foil and bake 4 hours in 250° oven.
Combine and mix well. Turn into 9 x 9-inch greased pan. Bake at 350° for 50 minutes. Serve with sauce.
In a saucepan, heat butter on low flame. Brown the garlic and add the spaghetti. Stir. Mix eggs. Cook until firm; mix often. Serve with salad.
Heat oil and brown beef with onion. Add ginger, pepper strips and bouillon and bring to a boil. Stir in remaining ingredients. Cover, remove from heat and let stand 5 minutes. Stir and serve.
Boil squash and onions with bouillon cube in lightly salted water until very tender. Drain. Mix other ingredients with drained squash/onions. Bake in a 1 1/2-quart or 2-quart casserole dish at 375° for 30 minutes.
Sift flour with 1 cup of sugar and next 4 ingredients, in a large bowl. Cut in butter (use hands). Beat eggs slightly and add rest of sugar to eggs, gradually. Blend in buttermilk and vanilla. Add and mix into first mix of flour. Bake at 375° for 8 to 10 minutes, or until lightly browned on the bottom. Do not overbake.
Combine all ingredients; mix well. Pour into buttered 2-quart casserole. Bake at 350° for 1 hour. Yields 8 servings.
In a 13 x 9-inch pan, spread pineapple with juice on bottom. Sprinkle coconut. Sprinkle cake mix. Dot butter on top. Sprinkle nuts. Bake at 350° for 1 hour.
Soak bread crumbs in milk. Combine bread crumbs, ham, pork, egg, 2 tablespoons honey, cinnamon and cloves. Mix well. Shape mixture into a loaf in a greased 2-quart shallow baking dish.
In saucepan, cook dates, pineapple, sugar, eggs and butter until thick. Remove from heat and add nuts. Allow to cool. Spread mixture on a vanilla wafer, top with another wafer; roll in powdered sugar. Store in airtight container.
Boil sugar and milk until a soft ball forms when dropped in cold water. Remove from heat. Add vanilla and peanut butter. Mix well. Put in a 9-inch pie pan. Cut when cool.
Preheat oven to 350°. Heavily grease Bundt pan. With an electric mixer, beat margarine until light and fluffy. Gradually beat in sugar and vanilla. Add eggs, one at a time, along with flour. It is important to beat well. Pour batter in prepared pan. Bake 1 hour or until toothpick comes out clean. The cake forms a crisp outside crust.
Cream shortening, butter and sugars. Add eggs and vanilla; mix well. Blend in the dry ingredients. Add chocolate chips.
Put the crushed Rice Krispies in one dish. Beat egg and lemon juice in second dish. Put the flour, salt and pepper in third dish. Dip the cutlets into the flour mixture, then egg mixture and last the crumbs. Dot with margarine. Bake at 325° until done, about 1 hour.
Crush garlic in margarine. Cook 45 minutes on low to remove the water from the margarine and until the garlic is browned. Refrigerate to solidify the margarine and garlic. Add parsley and Parmesan. Spread onto 1-inch slices of French bread loaf. Wrap in foil and seal well. Bake in oven at 350° to 375° for 20 minutes. Open foil on top and roll down around sides. Cook an additional 10 minutes. Serve hot.
Drain and rinse green beans to remove canned taste. In a large mixing bowl, combine sugar, water, vinegar, salad oil, garlic and onions. Add beans and mix gently. Cover and let stand overnight in refrigerator. Before serving, add salt and pepper to taste.
Combine the first 6 ingredients; beat well. Stir in 1 cup coconut. Pour into pastry shell. Bake at 325° for 45 to 50 minutes or until set. Cool on a wire rack. Garnish with toasted coconut if desired. Yields 1 (9-inch) pie.
Dissolve yeast in warm water; add other ingredients and mix thoroughly. Let rest for 15 minutes. Divide dough in half and pat into 2 greased round pizza pans. Add canned sauce, browned hamburger, pepperoni, green peppers, mushrooms, etc. (whatever you prefer) and top with grated Mozzarella cheese. Bake at 425° for 25 minutes or until brown.
Drain beans; stack in a layer a small amount of beans. Hold in your hand while wrapping bacon around beans. Hold together with toothpicks and place on cookie sheet. Bake until bacon is brown. Good with baked potato!
In pan, bring milk just to boiling. Remove from heat. Add Crisco, sugar and salt. Let cool to lukewarm. Add yeast to 1/2 cup lukewarm water and dissolve. Slowly stir flour into Crisco, milk and sugar mixture. Beat well with spoon. Stir in yeast mixture. Mix well. Knead this mixture. Place in greased bowl. Let rise 1 1/2 hours or until double in size. Punch down. Shape into rolls or roll out in rectangle and spread with melted margarine and sprinkle with cinnamon, sugar, nuts or raisins. Roll up and slice. Place in pans. Let rise until double in size, about 45 minutes. Bake at 350° for 15 minutes.
Combine Rice Chex, walnuts and coconut. Put sugar and butter in small saucepan and bring to boil. Pour over cereal mixture. Put half of cereal mixture in bottom of 9 x 13-inch pan and then ice cream. Top with other half of cereal mixture.
You will need 1 microwave container (large) and 1 frying pan (large).
Remove shuck of corn and set in cold water for about 1 hour. Mix Cheez Whiz, butter and salt to taste in a mixer bowl and beat with an electric mixer on medium speed until fluffy. Set aside.
Preheat oven to 375°. In saucepan, combine tomato sauce, onion, green pepper, broth mix, chili powder and garlic powder. Simmer for 8 to 10 minutes until vegetables are tender. Add beef, 4 ounces cheese and rice. Stir until cheese melts. Turn into a 9 x 13-inch pan treated with a release agent. Sprinkle with remaining cheese. Bake for 1/2 hour. Allow to sit for 10 minutes. Serves 8.
Shred cabbage and sprinkle with salt and let stand one hour. Drain and add green peppers and carrot. Mix together the vinegar, sugar, water, celery seed and mustard seed. Boil dressing ingredients together 1 minute. Cool and add to the other ingredients. This recipe freezes well.
Select a dozen young tender radishes. Wash and cut off leaves. Place on a cutting board, making several slices down, without cutting all the way through. Soak in salted ice water for 1 hour before serving. This causes the radishes to open and resemble miniature roses.
Cook cranberries and water until mushy, approximately 30 minutes. Strain. Add sugar, water, orange juice and lemon juice. Add cinnamon and heat approximately 10 minutes. Makes approximately 5 quarts without wine. Add 1 quart light red wine for added flavor!
Dissolve 1 package gelatin in 1 cup boiling water. Stir in cold water. Pour into 6 cup mold. Chill until set but not firm. Meanwhile, dissolve remaining gelatin in 3/4 cup boiling water. Blend in applesauce, sour cream and cinnamon. Chill until mixture starts to thicken. Spoon into mold on top of other mixture. Chill until firm, about 3 hours. Unmold and garnish with salad greens. Makes 5 cups or 10 servings.
Saute hamburger. Salt and pepper to taste. Peel and slice potatoes. Slice onion into rings. In a greased medium casserole dish, alternate layers of meat and sliced potatoes, ending with potatoes. Place onion rings on top of last layer of potatoes. In a separate bowl, mix 1/2 cup milk and cream of chicken soup together until smooth, then pour over top of entire casserole. Cover; bake at 350° for about 1 hour, or until potatoes are tender.
Preheat oven to 350°. Lightly grease cookie sheets with shortening. Sift together flour and baking powder onto piece of wax paper. Beat together butter, sugar, egg and vanilla until fluffy, about 3 minutes. Fold in flour mixture and melted chocolate; fold in walnuts. Drop dough by heaping teaspoonfuls onto prepared cookie sheets. Bake in preheated oven for 10 to 12 minutes or until firm.
In a large bowl, combine 1 cup of flour and sugar. Add mashed bananas, margarine and milk. Beat with an electric mixer on low until blended, then on high for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in nuts (optional). Pour into greased bread pan (8 x 4 x 2-inch). Bake at 350° for 55 to 60 minutes. (If toothpick comes out clean, it's done.)
In large pot on stove, slice sausage in olive oil. Add onion, garlic, carrots and basil. Cook 5 minutes. Add zucchini, tomatoes, bouillon and cabbage and bring to a boil. Reduce heat and simmer for one hour. Add beans, rice and wine. Cook on low for 20 minutes.
Brown hamburger and onion. Pour Tater Tots in greased baking dish. Pour hamburger and onion over Tater Tots. Mix soups together. Pour over other ingredients. Bake at 375° for 35 to 40 minutes. Sprinkle cheese on top. Cook until melts.
Place pork chops in 9 x 13-inch pan. Put sliced onions on top of meat. Add tomato soup; spread over meat and onions. Bake at 350° for about one hour or until meat is tender.
(With butter, margarine or lard, use 1 cup milk minus 2 tablespoons.)
Mix and bake for 10 minutes at 350° the crushed Oreo cookies and 1/4 cup melted butter.
Beat eggs and milk together. Add remaining ingredients, mixing well. Pour into 9x13-inch pan and sprinkle 1 packaged yellow or white cake mix on top (sift if lumpy). Sprinkle 1 cup chopped nuts on top of cake mix and drizzle 1-1/2 cubes of melted butter over all. Bake at 350 degrees for 50 to 60 minutes.
Mix sugar, cocoa, flour, and cornstarch together; add egg yolks, one at a time; mixing well. Add vanilla, milk, and butter. Cook in heavy sauce pan over medium heat until thick, stirring consistently.
Cream Crisco and sugar thoroughly; add eggs, one at a time, beating well after each addition. Add sifted dry ingredients gradually, beating well. Add sour cream and flavoring; beat well. Grease and flour tube pan. Bake at 325° for 1 hour and 15 minutes. Do not open oven for the first hour.
Combine butter and flour. Pat into bottom of an 8 x 10-inch pan. Bake 15 minutes at 375°. Let cool. Combine 1 cup Cool Whip, powdered sugar and cream cheese. Put on top of crust. Combine pudding and milk. Put on top of mixture. Spread Cool Whip on top. Let chill.
Grind peppers and onions. Let stand in salt for at least 2 hours. Drain. Run water through and drain. Boil for 5 minutes in vinegar, sugar, celery seed and mustard mixture. Seal in jars. Yields about 6 pints.
Mix all ingredients together. Spread on sliced sour French bread, rolls or hamburger buns. Top with sliced American or Swiss cheese and sprinkle crumbled bacon on top. Broil 4 inches from heat until bubbly.
Mix cocoa and sugar. Cream part of cocoa and sugar mixture with butter. Blend in vanilla and half of milk. Add remaining cocoa and sugar mixture and blend well. Add remaining milk and beat to desired spreading consistency. Additional milk may be added, if desired. Yields frosting for two 9-inch layers.
I use lime Kool-Aid and sherbet. Mix sugar with Kool-Aid, water and juice. Freeze to a slush. Then add sherbet and Seven-Up when starting to serve only. (I freeze up ahead and thaw in refrigerator back to a slush.) Serves 50.
Mix beef, oatmeal, egg, salt and pepper in mixing bowl. Mix well. Shape into balls. Brown in oil over medium heat until all sides are browned. Remove them from pan. Add onions until tender. Add flour to this (will be like a paste). Slowly add water, making a gravy (will be thin).
Rinse tomatoes; pat dry. Place in medium nonstick skillet. Heat, shaking skillet, over medium heat until several tomatoes pop their skins, about 5 minutes. Combine oil, garlic and pepper in small bowl; add to tomatoes. Toss to combine. Layer spinach leaves over tomatoes; cover skillet and cook over medium heat until leaves are wilted but not mushy, about 3 minutes. Stir once to combine and transfer to serving dish. Serve warm or at room temperature.
Bring syrup and sugar to a full boil; remove from heat immediately. Add peanut butter and cereal. Pour into buttered 9 x 13-inch pan. Melt chips together. Spread like icing over mixture. Cool and cut. (Refrigerate to cool.)
Combine dates, sugar	and water and cook until thick, about 10 minutes. This will burn easily. Add nuts and cool.
Grease 10 x 13-inch pan. Spread coconut on bottom. Sprinkle with nuts. Mix 1 German chocolate cake mix (regular way) and spread over nuts. Melt 1 stick of butter; add 8 ounces cream cheese; beat in box of powdered sugar. Drizzle this mixture over cake mix. Bake at 350° for 45 minutes. Cool. Top with Cool Whip.
Cut chicken in thin strips. Saute in oil for 4 minutes. Add peppers and onions; mix together. Cook 5 minutes or until tender. Add Velveeta cheese cubes; stir until cheese melts. Fill tortillas with 1/4 of chicken mixture. Top with tomatoes; fold. Makes 4 servings.
Wash unpeeled potatoes and cut lengthwise into wedges. Roll them in melted butter. Place in single layer in baking dish. Bake in oven preheated to 375° until brown.
After preparing pastry, preheat oven to 425°. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples and turn into pastry lined 9-inch pie plate. Dot with butter or margarine. Cover with top crust that has slits cut in it. Fold upper crust over lower crust. Seal and flute. Cover browning. Remove during last 15 minutes. Bake until crust is brown and filling bubbles through slits (about 40 to 50 minutes). Serves 8. Has 407 calories per serving.
Cook Brussels sprouts as directed on package. Drain. Pour dressing over Brussels sprouts, turning each until well coated. Cool. Cover and refrigerate at least 3 hours. Add tomatoes; toss. Serve in lettuce cups, if desired.
Mix the first 3 ingredients; microwave on Medium or Low for 5 to 6 minutes; stir well. Add Amaretto and mix thoroughly. Serve with fruit (strawberries, bananas, apples and pineapple are wonderful!).
Mix first 3 ingredients together and pour over graham cracker crust. Put some cracker crumbs on top. Freeze.
Mix like pie dough and just press it in a 9 x 13-inch pie dish. Bake at 350° for 15 minutes.
Cook one chicken or 4 chicken breasts in enough water for 1-quart of broth, to save. Take chicken off bones. Cook vermicelli noodles, onion and bell pepper in broth. Add tomatoes, mushrooms and chicken a little later. Add peas and cheese last. Pour into greased casserole dish.
Cook noodles until tender. Mix noodles with eggs. Spread onto cookie sheet and cook at 350° for 20 minutes (crust).
Spread on half hamburger buns, bagels, muffins or bread slice. Place on baking sheet or in toaster oven (400°) for 7 minutes.
Mix well and form into ball. Chill for several hours or overnight. Serve with raspberry or strawberry preserves on crackers.
Mix first four ingredients together. Mix remaining ingredients together and add to first mixture. If soft, chill. Roll into 1-inch balls and dip in sugar. Bake on ungreased cookie sheets at 350° for 10 to 12 minutes.
Beat eggs and add all dry ingredients. Mix well. Stir in melted butter, pecans and vanilla. Pour into an 11 x 7-inch metal pan and set in another pan of boiling water. Bake in a 325° oven for 45 minutes or until set like a custard. Do not overbake. Cool and cut into 2-inch squares. Best if slightly warm and served with ice cream or whipped cream.
Mix all ingredients together except ginger ale. Chill. Add chilled ginger ale just before serving.
Wash and peel potatoes. Slice for French fries. Soak in cold water for an hour or more. Drain off water; salt and pepper. Tumble potatoes with flour. Drop few at a time in hot oil. Cook until golden brown. I use deep fat fryer.
Just mix all the ingredients and place in poultry. Or as a side dish in the oven with poultry. Cook at same time.
Melt shortening and pour into bowl to cool. Sift together dry ingredients and set aside. Stir sugar, molasses and egg (well beaten) into cooled shortening. Add dry ingredients.
Mix all ingredients and enough of the milk to make a thick mixture; don't use too much. Pack in loaf pan and place in refrigerator. Slice later.