HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon and crumble up. Mix cream cheese, onions, bacon, and worcestershire sauce. Mix well and shape into a ball and chill. Serve with crackers.
Remove the veins from the prawns. Combine the white wine, lime juice, Tabasco sauce, olive oil and cilantro for the marinade. Add the seafood to the marinade and refrigerate for 1 hour.
Preheat oven to 375°. Spray muffin tin with cooking spray. In medium bowl, combine first 4 ingredients. In large bowl, combine next 4 ingredients. Stir in last 4 ingredients. Add dry mixture and blend. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes. Makes 18 muffins. Delicious!
Mix all ingredients. Beat until creamy. Spread over cooled cake. Sprinkle chopped nuts on top if you like.
Layer: Cube cake and put 1/2 in bottom of bowl. Pour 1/2 orange juice, 1/2 pudding/whipped cream and 1/2 fruit. Repeat and serve.
Cook and stir garlic in oil in wok for 1 minute. Add sliced beef (1/2 at a time). Stir-fry for 2 minutes. Season with salt and pepper. Remove. Add zucchini; stir-fry until tender. Return beef to wok with tomatoes and dressing. Heat through. Serve over cooked spaghetti. Serves 4 to 6.
Lay chicken flat. Place a piece of cheese, then ham on chicken. Roll up chicken. Hold shape by sticking a toothpick in it. Place in pan. Pour mushroom sauce over it. Bake at 375° until done.
Peel veggies; cut in 2-inch pieces. Rinse. In a microwave dish place all ingredients. Cover and cook on High for 5 minutes. Check for doneness; stir and redo, if needed.
Mix well all ingredients. Reserve some pecans to roll cheese ball in or sprinkle on top and sides.
Put all ingredients in baking dish. Cover and bake at 350° for 50 minutes or until all broth is absorbed.
Mix all ingredients. Bake in greased pan for 20 minutes in 325° oven. Cheese may be placed on top and returned to oven until it melts.
Combine fruit, sugar, lemon juice and cinnamon in an 8 x 8 x 2-inch baking dish. Toss well.
Preheat oven to 400°. Line 12 medium muffin cups, 2 1/2 x 1 1/4-inch with paper baking cups. Mix all ingredients except cheese and bacon just until moistened (batter will be lumpy). Fold in cheese and bacon. Divide batter among muffin cups. Bake until golden brown, about 20 minutes; cool 15 minutes.
Mix filling ingredients together, adding nuts last. Pour into unbaked shell. Bake at 400° for 15 minutes, then at 350° for 30 to 35 minutes longer. When pie is done, outer edge of filling is set and center is slightly soft. When cool, serve plain, or topped with whipped cream or ice cream.
Preheat oven to 350°. Grease cookie sheets. Combine cake mix, oats and oil in a large bowl. Beat at low speed with electric mixer until blended. Stir in raisins and nuts. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350° for 7 to 9 minutes or until lightly browned. Cool 1 minute on a cookie sheet.
In a large saucepan, cook sausage, green pepper and onion over medium heat until meat is no longer pink. Drain. Stir in beans, rice and 1 cup of salsa. Mix well. Spread about 1/2 cup of sausage mixture down the center of each tortilla. Sprinkle with 1 T. cheese. Roll up and place, seam side down, in a greased 13 x 9 x 2 in. baking dish. Top with remaining salsa, cover and bake at 350 degrees for 30 min. Uncover; sprinkle with remaining cheese. Bake 5-10 min. longer or until cheese is melted. Yield: 10 Burritos.
Heat oil over medium heat. Add onion, garlic and parsley. Cook, stirring, for 1 minute. In blender container, place tomatoes and cover. Blend on high speed until chopped (30 seconds). Add to onion mixture. Stir in remaining ingredients. Bring to boil; reduce heat and simmer, stirring occasionally, for 45 minutes.
Combine all ingredients in large pan. Cook on high until it starts to bubble. Turn down on medium and cook 2 to 3 hours.
Mix together the flour, sugar, baking powder and salt. Add pecans. In small bowl, mix egg, vanilla and oil. Add to dry ingredients. In small bowl, add baking soda to pineapple; stir. (This will foam up making the liquid needed.) Blend into other ingredients and stir just to blend. Pour batter into an 8 x 4-inch loaf pan that has been sprayed with oil (or use shortening and flour method). Bake at 300° for 1 hour or until done in center. Serve warm or cold. Good with cream cheese spread. Serves 10.
Cook rice according to package directions. Brown chicken breasts in light amount of oil. Place chicken on bed of rice in 9 x 13-inch pan. Mix soup, mayonnaise and sour cream to make a sauce. Pour over chicken. Add remaining rice to cover. Bake at 350° for 1 hour. (Time is approximate. Check after 50 minutes.)
Combine sugar and cornstarch in heavy pan. Combine egg yolks and milk and gradually add to dry mixture, stirring well to prevent lumps. Cook over medium heat, stirring constantly until thickened. Boil for 1 minute. Remove from heat and stir in vanilla and peanut butter. Cool slightly. Then pour into baked pie shell.
Sift together flour, sugar and cocoa, then add salad dressing. Dissolve soda in water and add to mixture. Add vanilla and beat until creamy. Bake in loaf pan 25 minutes at 375°.
Grease and flour Bundt pan. Pour nuts evenly over bottom. Mix remaining ingredients and pour over nuts. Bake at 350° for 50 to 60 minutes.
Mix first three ingredients in a 13 x 9-inch pan. Bake in a 350° oven for 15 minutes. Mix cream cheese, 1 cup crust layer. Mix together the chocolate pudding mix, milk and vanilla flavoring. Spread this on top of cream cheese mixture. Top with remaining Cool Whip.
Punch holes in cake and pour strawberry mixture over cake. Spread with sweetened strawberries, making a layer. Mix pudding according to directions on box. Fold Cool Whip into pudding and put on top of cake. Chill.
Mix sugar, milk and salt in heavy saucepan. Cook over medium heat, stirring occasionally. Remove from heat when mixture forms a soft ball when dropped in water. Add marshmallows, peanut butter, vanilla and butter. Spread in buttered pan.
Heat milk and pour over bread crumbs. Add eggs, pepper, butter and onions, mixing well. Stir in squash and cheese. Pour into a greased 2-quart casserole. Bake at 350° for 25 minutes or until firm. Makes 6 to 8 servings.
Dissolve Jell-O in juice from apricots (or peaches), heated. When cooled, add buttermilk and apricots (or peaches). Then blend in Cool Whip and extract. Refrigerate and serve cold.
Combine first 5 ingredients; mix until smooth. Add additional milk to thicken if necessary. Batter should resemble pancake batter. Dip tomato slices into batter, allowing excess batter to drip back into bowl. Sprinkle lightly with sugar. Fry in 2 inches of hot oil in a large heavy skillet until browned, turning one carefully with tongs. Transfer to a colander to drain. To keep tomatoes from getting soggy before they are served, stand them up instead of stacking.
Cream shortening and add flour sifted with sugar, baking powder and salt. Mix into crumbs. Take 1/2 cup of crumbs out for the top. To remaining crumbs, add the eggs, milk, vanilla and nutmeg. Beat well. Pour into two 8-inch, well-greased pans. Put crumbs on top. Bake at 375° for 25 minutes.
Brown bacon and cut into small pieces. Add browned beef and other ingredients. Drain some of the juice from the beans. Bake at 350° for 45 minutes. Keep covered 30 minutes of baking time.
Beat butter, peanut butter, brown sugar, sugar and eggs together until creamy. Add vanilla, soda, flour and chocolate chips and mix together. Bake at 375°for 8 to 10 minutes.
Brown hamburger with taco seasoning, onion and Ro-Tel. Drain. Add mushroom soup, chicken soup, chili beans and 1 cup of each cheese. Reserve remainder of cheese to sprinkle on top of casserole. Bake at 350° for about 15 to 20 minutes or until cheese has melted.
Steam broccoli over rapidly boiling water until just tender. Occasionally I peel the stems of broccoli, reasoning that the flowers	and leaves are so much the most important part that	I cannot afford to overcook them for the sake of getting the stems tender.
Rub fryer pieces with Miracle Whip inside and out. To cook outside, wrap in foil and cook on coals. To cook at home, cook in oven at 350° until brown.
Mix strawberries, pineapple, bananas, boiling water and jello together. Pour half in mold. Partially set. Spread sour cream over gelatin. Pour remaining jello over sour cream. Chill until well set.
Mix together mayonnaise, milk, mustard, horseradish and parsley; cook over low heat until hot and mixed well. Serve over cooked and drained broccoli. Serves 4.
Spread each slice of bread with apple cinnamon Brummel and Brown spread (approximately 2 tablespoons). Sprinkle with chopped walnuts. Layer lettuce, turkey, apples and cheese.
Pare and cut in 1/4 inch slices (peeled eggplant). Beat egg slightly. Add salt and pepper to flour. Batter eggplant in flour, dip in egg, then bread crumbs. Fry until brown.
Preheat oven to 350°. Melt shortening in a large skillet, brown meat, stirring occasionally to break up the large pieces. Stir in onion and cook until tender. Pour off drippings. Add taco sauce, enchilada sauce and beans to the meat mixture. Continue cooking for 5 minutes. Using a greased 3-quart baking dish, place half of the tacos in bottom, cover with half of the meat mixture, half the soup and half the cheese. Repeat the layers using the rest of the taco shells and meat, soup and cheese. Bake for 30 minutes at 350° or until bubbly.
Put whole cucumbers in large mouthed jar and cover with boiling water. Let stand overnight. Next a.m. pour off water and cover again with boiling water. Repeat procedure 3 days. On day 5,	slice cucumbers in 1/2-inch slices.	Combine all ingredients and bring to a boil; pour over cucumbers. Let stand 2 days. On 3rd day, bring all to a boil and pack in hot sterilized jars. Makes approximately 3 pints.
Let cheeses soften to room temperature. Cream them together until they are thoroughly mixed. Add other ingredients and mix thoroughly. Roll into one or two balls or rolls. May be rolled in chopped pecans or parsley flakes. Store in refrigerator until ready to use (several hours). Serve with assorted crackers.
Melt butter; blend in flour until smooth. Gradually add 1 cup milk, stirring constantly, until boiling. Reduce heat and cook 3 minutes. Add 1/4 teaspoon salt and 1/8 teaspoon pepper, if desired. Stir grated Velveeta cheese into white sauce. Add 1 (4 ounce) can of green chilies which have been "chopped" in blender. Serve with Doritos.
Preheat oven to 350°. Grease bottoms of 4 (9-inch) round cake pans. Prepare cake according to package directions. Remove from oven and let cool. Place 1 cake layer on a serving plate and frost top only with frosting swirls resembling whipped butter. Add a layer of strawberries. Repeat next 2 layers. Top stack with remaining layer. Pile frosting in center and add strawberries. Drizzle warm caramel topping over the top to resemble syrup.
Cook chicken. Bone, skin and cut in chunks. Cook large package of broccoli until crunchy and place drained broccoli into buttered 13 x 9-inch pan. Place chicken over broccoli. Combine 1 can of cream of chicken soup, 1 can cream of mushroom soup, 1/2 cup mayonnaise, lemon juice and 1/2 teaspoon curry powder (optional). Pour sauce over chicken. Take 1 1/2 to 2 cups Pepperidge Farm dressing tossed with 2 tablespoons melted butter. Press topping down well over casserole. Bake, uncovered, at 350° for 45 minutes. Serves 6.
Fry bacon until crisp; remove from skillet, reserving drippings. Drain bacon on paper towels. Add onion and green pepper to drippings in skillet; cook over medium heat, stirring constantly, until crisp-tender.
Fry bacon and drain. Chop lettuce and spread on bottom of a 9 x 13-inch dish.
Cream butter; add sugars and beat well. Add eggs and cream together. Mix flour, soda and salt, beginning with less than 3 cups. Stir into batter. Add flour to dough until stiff enough to mold in bread pan lined with foil. Let set in icebox at least overnight.
Heat broiler. Shred or coarsely chop crabmeat. In medium bowl, stir together crabmeat and all remaining ingredients except bread. Place bread slices on large cookie sheet. Broil 5 to 6-inches from heat until toasted (1 to 2 minutes). Turn bread slices over. Spread each with about 1 tablespoon crabmeat mixture. Broil 5 to 6-inches from heat until cheese is bubbly (2 to 3 minutes). Serve immediately. Yields 20 appetizers.
Roll out dough until dough is 2 inches thick and as round as possible. Mix eggs and grated cheese in small mixing bowl. Spread evenly onto rolled dough. Evenly spread pepperoni over all the dough and then evenly spread the Mozzarella cheese over dough. Salt and pepper generously. Roll dough tight from one end to the other. Tuck in sides and shape into horseshoe. Put on cooking sheet and spread egg yolk evenly over top. Bake at 350° for 45 minutes; let cool, then slice.
Saute onion in butter. Cook rice. Add squash, egg, soup, bread and flour; mix well. Add rice, cheese and salt and pepper to taste. Bake at 350° until lightly browned, approximately 30 minutes.
Put bread in a 1 1/2-quart casserole. Pour soup over bread. Beat eggs well and pour over bread and soup. Stir in turkey. Bake at 325° for 1 hour. Makes 4 servings.
Cook macaroni in boiling water for 9 minutes, omitting salt and oil. Drain and return macaroni to pan. Add cheese and taco seasoning, stirring until cheese melts. Stir in salsa. Sprinkle with green onions if desired.
Mix water and soup. Pour rice in foil lined dish. Add 1/2 of soup mixture. Lay chicken on top. Cover with remaining soup mixture. Bake, uncovered, for 2 hours at 350°.
Mix together and roll into 1-inch balls. Bake in 325° oven about 40 minutes or until lightly brown. Roll in powdered sugar.
Mix together. Pour in greased cake pan. Bake at 350° for 30 to 40 minutes.
Place potatoes, carrots and onion in pan or Dutch oven. Add chicken broth and enough water to just cover potatoes. Simmer about 20 minutes until tender. Add evaporated milk, boiled eggs and parsley flakes. Cook on medium-low until warm. Add butter; when melted, add Cheddar cheese. May be thickened with cornstarch or flour, if desired.
Cream shortening, sugar and vanilla. Add egg; beat until light and fluffy. Stir in milk. Stir in flour. Chill 1 hour.
Heat the oven to 375°. Mix flour, margarine, powdered sugar, baking powder and just enough milk until dough forms. (If dough seems dry, add more milk, one teaspoon at a time.)
Allow cheeses to stand at room temperature for 30 minutes to soften. In medium mixing bowl, combine cheeses. Beat with electric mixer until nearly smooth. Stir in olives, green onion, and basil. Cover and chill in refrigerator about 1 hour. Form mixture into a ball. Wrap and chill in refrigerator about 4 hours until firm. Serve with crackers.
Preheat oven to 400°. Cut chicken breast in half. Sprinkle chicken pieces with salt, pepper and garlic. Place pieces in a shallow baking pan with skin side down. Combine remaining ingredients, except lemon slices; pour over chicken. Bake, uncovered, for 20 minutes. Turn chicken and baste with pan drippings. Bake for 30 to 40 minutes more, until chicken is tender. Serve on platter garnished with lemon slices.
Cream together shortening, butter and sugar. Add eggs, one at a time, mix well after each. Sift flour and baking powder, add alternately with milk to first mixture. Add flavoring. Grease and flour Bundt pan. Place in cold oven, turn heat to 350° and bake for 1 hour and 15 minutes. Let stand 3 to 5 minutes before removing from pan.
In a large bowl, combine milk, sugar, salt, butter and cool to lukewarm. Save 2 tablespoons of the eggs and add the rest to the milk mixture. Crumble yeast in water and let stand for 10 minutes. Add to mixture. Add flour about 2 cups at a time until the dough can be handled. Knead on floured board for 15 minutes. Place dough in greased bowl, grease top and let rise for 1 1/2 hours. Knead again and let rise a second time for 45 minutes. After second rising, shape into 4 balls (for round breads) or into 4 loaves. Place in greased pans. Let rise for 45 minutes. Brush with 2 tablespoons egg. Bake at 325° for 1 hour.
Mix the preceding together. Put in a large container and place in freezer. When you get ready to serve, take out of freezer the night before. This will thaw to a thick slush. Just before serving, add almost a bottle of ginger ale.
Dissolve mustard in vinegar. Boil ingredients until thickened. Store in jar. When ready to use, add cream to desired consistency.
Mix butter and sugar. Add flour. The last cup of flour work it in with hands. Pat into cookie sheet. Chill overnight. Bake at 350° for 15 to 20 minutes or until golden brown. (The tops do not brown during baking.) While hot, sprinkle with colored sugar and cut.
Mix margarine and sugar together. Add eggs and beat. Add bananas, part of the flour and part of the sour cream. Baking soda is added and dissolved and more flour and sour cream. Bake in greased and floured pan at 350° for 1 hour. Test with toothpick. Take out and let it cool on rack.
Cut pork or chicken in small pieces.	Stir-fry shrimp with oil, salt, pepper, m.s.g. and sugar. Scramble egg with oil, salt and sugar. Add peas and carrots.
Beat eggs. Add sugar, then oil, vanilla and zucchini. Sift all dry ingredients together; add to zucchini mixture. Add nuts, pineapple and raisins. Pour into 2 loaf pans (greased). Bake at 325° for 1 hour.
Brown the sausage in skillet, stirring until crumbly; drain. Beat eggs in bowl. Add milk, dry mustard and salt. Mix well. Layer bread crumbs, sausage and cheese in greased 1 1/2-quart baking dish. Pour egg mixture over layers. Bake at 350° for 45 minutes.
Put water and sugar in saucepan. Stir until dissolved. Cook about 5 minutes or until it coats the spoon.
Brown meat and add onion, salt, pepper and water. Place small potatoes, carrots and tomatoes over or around meat. Cook over low heat about 2 or 3 hours, until tender. Add corn; cook about 10 minutes.
Combine all five juices in a punch bowl and sweeten. Chill for at least 1 hour. Add ginger ale just before serving.
Simmer celery and onions in small amount of water until tender. Drain water and add oil. Return to low heat and saute for 1 minute. Add tomatoes, basil, rosemary, celery flakes and pepper. Cook slowly 20 minutes, stirring occasionally. Add peas and kidney beans. Cover; cook 5 minutes longer until thoroughly heated. Serve over rice.
Cream butter, sugars, eggs and vanilla until light and fluffy. Combine flour, soda and salt. Add to creamed mixture. Stir in nuts and chocolate chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes about 12 dozen 2 1/2-inch cookies. A very delicious, soft and chewy cookie.
Drain peaches; cut into small pieces. Mix all ingredients just until dry ingredients are moistened. Bake at 350° for approximately 35 minutes or until done. Cool in pan for 5 minutes. Makes 12 large muffins.
Rinse and drain sauerkraut. Mix sauerkraut and remaining ingredients.
Place cubed chicken in pan and brown. In a large bowl, mix potatoes, peas and carrots, chicken gravy and browned chicken.
Have all ingredients at room temperature. Mix everything together in a 2-quart casserole. Cover. Bake at 300° for 30 minutes.
Mix sugar, oleo and milk. Cook to soft ball stage and remove from heat. Add peanut butter and Marshmallow Creme, stir until smooth. Add pecans, stir until thick. Pour into buttered 8 x 12-inch or 9 x 13-inch baking dish. Cool completely. Cut into squares, store in covered container in refrigerator.
Heat oven to 350°. Grease and flour pan. Melt peanut butter and margarine in bowl over hot water. Add remaining ingredients, stir until well blended.
Cook chicken in salt water; debone and cut in pieces. Saute pepper, onion and mushrooms until tender. Add to chicken mixture; blend well. Separate rolls; place as much chicken mixture as possible on wide end of roll; roll up. Be sure to seal the ends. Mix chicken soup, cheese and milk. Blend well. Put half of soup mixture in bottom of 9 x 13-inch pan or Pyrex dish. Place chicken roll-ups on soup mixture. Top with rest of soup mixture. Bake 25 to 30 minutes at 350° or until golden brown.
Combine cocoa, sugars and salt. Add milk and cook on medium heat, stirring constantly, until sugar dissolves and mixture is boiling. Add butter and vanilla. Continue cooking until thickened somewhat and creamy. Remove from heat. Serve warm on plain cake or ice cream.
In a bowl, drain syrup from can of peach halves. Put rest of ingredients in the peach syrup and bring to a boil. Simmer for 5 minutes. Add fruit and simmer 5 minutes. Cool and refrigerate for 1 week. Good with baked ham and roasted lamb.
Cut up green tomatoes, onions, okra, squash and cabbage. Add salt and let sit about 4 hours. Bring vinegar, turmeric, mustard seed, celery seed and sugar to a boil. Add to vegetables and bring to boil again. Put in jars and seal. Put in hot water bath only until color changes (not too long).
Mix softened cream cheese together with all other ingredients. Bake in casserole at 350° for 30 minutes. Serve with crackers.
Heat oil in kettle. Add onions and green peppers; cook tender, but not brown. Add remaining ingredients, except rice. Bring to a boil. Add rice when mixture boils again. Cover and cook slowly over low heat, about 45 minutes or until rice is tender. Stir mixture occasionally.
In large skillet, melt butter and saute garlic. Add chicken and brown evenly. Remove chicken and keep warm. To drippings in skillet, add onion and mushrooms. Saute until tender. Add mustard and heavy cream, stirring until blended. Return chicken to skillet. Cook on low heat until heated through. Serve over rice.
Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well. Add flavoring and mix well. Alternately add flour and milk, beating after each addition. Stir in coconut with spoon. Spoon batter into a tube pan. Bake at 350° for 1 hour and 15 minutes.
Mix ingredients together and drop spoon-size drops onto a cookie sheet. Bake at 375° until done.
Mix together and drop by teaspoons onto lightly greased pans. Bake for 10 to 12 minutes at 350°. Makes 3 dozen cookies.
Combine first 6 ingredients. Bring to boiling, stirring constantly. Remove from heat. Add vanilla. Slowly pour mixture over egg white, mixing well. Cover; chill. Alternate layers of tapioca and whipped cream in 4 or 5 parfait glasses.
Cut fruit and gumdrops into small pieces. Dredge with flour. Add coconut, milk and nuts. Mix well. Pour into greased 8-inch tube pan lined with waxed paper. Bake at 250° for one hour.
Cream shortening with 2 cups sugar until light and fluffy. Add beaten eggs, vanilla and sour cream. Sift together flour, soda, baking powder and salt. Beat until smooth. Fold in walnuts; drop by heaping teaspoon onto greased baking sheet 2-inches apart. Mix 3 tablespoons sugar and cinnamon; sprinkle on top of cookies. Bake at 350° for 15 minutes until lightly brown. Remove from pan and cool. Makes 6 dozen or more.
Prick beef roast through with fork. Place beef in a 4 quart glass bowl. Mix 2 cups water, vinegar, onion, cloves, peppercorn, salt and bay leave; pour over beef, cover and refrigerate, turning several times for 3 days. Remove beef from marinade, pat dry, strain marinade, reserve it. Heat oil in Dutch oven and cook beef in hot oil, turning occasionally about 10 minutes. Remove beef, pour off fat. Heat 2 cups of reserved marinade and 1/2 cup water to boiling in the same Dutch oven. Reserve remaining marinade. Return beef to Dutch oven, and reduce the heat. Cover and simmer until beef is tender, about 2 hours. Remove beef to a heated platter, keep warm. Pour liquid from Dutch oven in a large measuring cup, skim off fat. Add enough reserved marinade to make 2 1/2 cups. Return to Dutch oven, stir in gingersnap crumbs and brown sugar. Mix 1/3 cup water and flour, stir slowly into liquid. Heat to boiling stirring constantly for about 1 minute. Strain gravy serve with beef slices and potato dumplings.
Combine hamburger and onion, brown and drain, then add remaining ingredients. Put in crock-pot on low or bake in oven on low 3 to 5 hours.