HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon until crisp. Drain and crumble. Reserve 1/4 cup bacon drippings. Saute onion and celery in drippings until tender. Blend in flour, sugar, salt, celery seed and pepper. Add vinegar and water. Bring to a boil, stirring constantly. Boil 1 minute. Stir in bacon and potatoes. Serve immediately.
Preheat oven to 350°. Boil chicken until tender. Shred or cube. In large bowl, combine chicken pieces, water chestnuts, onion, soup and most of the cereal crumbs. Pour mixture into 9 x 13 baking dish. Sprinkle remaining flakes on top of mixture. Bake for 1 hour.
Partially freeze pork; thinly slice pork and then cut into shreds. Pour enough boiling water over rice sticks to cover. Let stand 5 minutes; drain. Rinse in cold water. Drain well.
Boil all together until ball forms in cold water. Pour in buttered pan, cool and crack into pieces.
Mix thoroughly butter, sugars, eggs and vanilla. Stir in remaining ingredients. Refrigerate until chilled, at least 2 hours. Drop onto aluminum ungreased cookie sheet with ice cream scoop. Bake 22 to 24 minutes at 300°.
Put all beans in a large casserole. Mix and set aside. Saute chopped onions in oil. Add the brown sugar, vinegar, mustard and garlic powder to the onions; simmer for 20 minutes. Pour over top of beans. Do not mix. Sprinkle bacon or Bac*Os on top. Bake at 350° for 60 to 70 minutes, uncovered. Makes 10 servings.
Mix ingredients together and cook to 280°. Pour over 3 packages of corn puffs.
Brown pork in small amount hot fat. Add 1/2 cup water. Cover and simmer until tender (1 hour). Drain pineapple (save syrup), combine sugar and cornstarch. Add pineapple syrup, vinegar, soy sauce and salt. Add to pork; cook and stir until gravy thickens. Add pineapple, green pepper and onion. Cook 2 to 3 minutes. Serve over rice.
About 1 hour before serving: In a 12-inch skillet over medium heat melt 3 tablespoons of butter. Add chicken and cook until browned on all sides. Add water, pepper and bouillon. Heat to boiling. Reduce heat to low. Cover. Simmer 30 minutes or until fork-tender.
Cream butter, sugars and eggs. Add flour and beat until smooth. Add remainder of ingredients and mix with hand. Drop by teaspoon on cookie sheet. Bake at 375° for 10 to 12 minutes.
Peel and cut up potatoes. Boil in salted water until tender; drain and turn into large mixing bowl. Mash and beat (with electric mixer) potatoes, sour cream, nutmeg, salt and pepper and butter. Pour into butter-greased 9 x 13-inch baking dish. Stir soup until smooth and spread over top of potatoes. Sprinkle with crumbled bacon. Bake 15 minutes at 350°. Serves 12.
Cut corn from cob; discard cobs. In pot, combine butter and onion. Cook until tender. Add squash, corn, tomatoes, salt and pepper. Cover, cook slowly, stirring occasionally, for 30 to 40 minutes. Serves 6.
Combine cream cheese, sugar, sour cream and vanilla. Fold in whipped topping. Pour into pie shell and refrigerate. Can be topped with strawberries or blueberries or any other topping, if desired.
Add dry ingredients. Cream Crisco and liquid ingredients. Mix dry and creamed ingredients together. Add nuts and Raisinettes. Drop by teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350° about 10 to 13 minutes. Cool 1 minute before removing from cookie sheet. Makes about 2 1/2 dozen.
Brown the onion, green pepper and celery with the beef. Put into casserole dish and then add soy sauce, soup and milk to mixture. Bake 1 to 1 1/2 hours at 350°.
Cream shortening and sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine next 4 ingredients, mixing well. Add to creamed mixture, beating well. Stir in flavoring. (Dough will be stiff.) Chill dough at least 30 minutes. Shape dough into 1 inch balls. Place on greased cookie sheet. Bake at 350° for 8 minutes. Place a marshmallow half on top of each. Bake 2 more minutes. Cool and frost.
Over low heat place 2 c. water into saucepan and mix jello marshmallows and cream cheese. Heat until dissolved. Put aside until it begins to set. Fold cool whip into mixture along with drained pineapple. Pour into 9 x 13 pan. Refrigerate.
Cream shortening and sugar; add eggs. Sift together dry ingredients and add to creamed mixture. Then add rest of ingredients. Add buttermilk, if it is too dry. Drop onto greased cookie sheet and bake at 350° until brown.
Mix all ingredients. Pour into pie shell and bake at 450° for 10 minutes, then reduce heat to 350° for 35 minutes.
Cook macaroni in salted boiling water for 10 minutes. Empty drained tuna into large 2-quart baking dish. Add	all the ingredients and cooked, drained macaroni;	mixing	well. Saute the crushed chips or crackers in melting margarine; then sprinkle on	top of casserole. Bake at 375° for 20 to 25 minutes. Serves 6 to 8.
Combine all ingredients into punch bowl. Stir together and serve. Add slices of limes for decoration. Serve chilled.
Let cheese come to room temperature. Cream in powdered sugar and cream cheese. Whip in Cool Whip. Put in cool baked pie shell. Top with cherry pie filling. Chill. Makes 1 pie.
Mix softened cream cheese with pudding; fold in cool whip. In flower pot, layer: cookies, pudding, cookies, pudding, etc...until all is used, ending with cookies. Stick a few gummy worms in cookie "dirt" and chill; serve with cool whip.
Mix together the flour, powdered sugar and 1/2 cup margarine. Pat into a 9 x 12-inch pan. Bake 15 minutes at 350°. Mix eggs, sugar, 1 1/2 cups flour, rhubarb and salt and spread over crust. Mix brown sugar, 1/2 cup flour, 1/4 cup margarine and cinnamon and sprinkle over filling. Bake at 350° for 35 minutes.
Dissolve both packages of jello in 1 cup of boiling water. Add 1 cup reserved pineapple and mandarin orange juice. Add pineapple and mandarin oranges to jello. Pour mixture into a 9 x 13-inch glass pan. Top mixture with miniature marshmallows. Chill until firm. Just before serving, combine mayonnaise and sour cream and spread like a frosting on top. Sprinkle with Cheddar cheese. Makes 12 to 15 servings. A very pretty salad.
Have a parent preheat oven to 450°. Roll biscuit 1/4-inch thick. Cut into 2 oblong pieces (plastic knife). Roll each piece around a hot dog cut whatever length you like, letting tip show on ends. Seal by pinching edge of dough. Bake with sealed edge underneath, about 15 minutes. Makes approximately 12.
In bottom of 8-inch square serving dish, mix refried beans with 1/2 package taco seasoning and onions as desired. Spread evenly.
Clean and boil peppers until tender. Follow pkg. directions to make rice. Brown and drain hamburger.
Preheat oven to 350°. In medium bowl, beat egg yolks; stir in sweetened milk, ReaLemon and rind. Turn into pie shell. In small bowl, beat egg whites with cream of tartar until foamy; gradually adding sugar and beating until stiff but not dry. Spread on top of pie and bake 15 minutes or until meringue is golden. Cool before serving.
Cook spinach and onion together according to package directions. Drain thoroughly. Combine all ingredients except bread crumbs. Sprinkle bread crumbs on top. Bake at 350° for 30 minutes, or until firm and top is lightly browned.
Arrange sauerkraut on bottom of baking pan. Sprinkle with brown sugar. Pour V-8 juice over top. Place pork chops on top of mixture. Bake 1 1/2 hours at 300°.
In a large bowl, make several layers of vanilla wafers and bananas. Pour the cooled filling over this.
Combine all ingredients; shape into 3 loaves. Put in large baking pans. Bake at 325° for 1 hour. Remove from oven and poke holes in top of loaves. Pour sauce over tops. Return to oven and bake 1 hour or until done. Baste loaves at times while they bake.
Drain pineapple and oranges. Combine and blend well milk and lemon juice. Add the rest of the ingredients until well mixed. Pour into pie shells. Refrigerate a couple of hours before serving. Garnish top with mandarin oranges or however you wish.
Place pork chops on the rack of an unheated broiler pan; season chops with salt and pepper. Broil 3-inches from heat for 8 to 10 minutes. Turn chops. Broil 8 to 10 minutes more or until done. Brush chops liberally with taco sauce; place chili pepper strips atop chops. Top evenly with shredded cheese. Broil just until cheese melts. Makes 4 servings.
Melt all ingredients in a saucepan over medium heat. Season with Worcestershire, Tabasco, salt and pepper to taste. Serve with crackers.
Place chicken in Dutch oven or deep kettle. Add water, onion, parsley, salt and whole black peppercorns. Cover and simmer for 1 hour. Remove chicken from broth. Cool and remove meat from bones. Dice meat. Strain broth and return to kettle. Bring stock to boiling and add noodles, celery, shredded carrots, salt, thyme and oregano. Return to boil. Cover and cook, stirring occasionally, about 10 minutes, or until noodles are tender. Add chicken and heat. Makes 2 1/2-quarts.
Press dough into greased 13 inch x 9 inch x 2 inch pan. Prepare brownie mix as directed on package. Spread batter over dough. Top with chips and pecans. Bake at 350 degrees for 45 - 50 minutes or until toothpick comes out clean. Cool on rack.
Chill all liquid ingredients. Pour all over ice mold, adding Cold Duck last. It is a light alcoholic punch for a ladies special function.
Combine strawberries and sugar in a small bowl. Let stand until syrup forms (about 1 hour). Drain syrup into a 1-cup glass measure, reserving strawberries. Add water to strawberry syrup to make 1/2 cup.
Combine first 7 ingredients. Heat tortillas per directions. Spread some cheese mixture on each tortilla. Roll up tortillas and then refrigerate for several hours. Cut each roll into 5 bite-sized pieces. Secure each piece with a toothpick. Serve with picante sauce for dipping.
Sprinkle chicken with salt and pepper. In a bowl combine remaining ingredients and mix well. Place chicken in a 4 qt. slow cooker and pour sauce over. Cook on low for 6-8 hours. Makes 8 to 12 servings.
Use pie dough, enough for a two crust pie, your favorite recipe or prepared crust. Cut each round crust in two pieces.
Saute onion in vegetable oil 2 to 3 minutes. Crumble ground beef or turkey and cook. Add garlic, salt and pepper. Blend soup with liquid; add to skillet. Add mushrooms. Cook potatoes and green beans until done. Add to skillet and simmer gently until flavors are blended; do not boil.
Melt butter in baking dish. Mix flour, sugar and milk. Pour into melted oleo. Pour peaches and juice into this. Bake at 375° until done.
Spray 9 x 13-inch cake pan with Pam. Put nuts and coconut on bottom of pan. Mix cake mix by box directions. Pour over nuts and coconut. Melt cream cheese and margarine together. Mix in powdered sugar. Drizzle over cake mix. Bake at 375° for 35 or 40 minutes or until done. Stick may be moist from cream cheese. Turn upside-down on cookie sheet and leave 5 minutes and take off.
Heat oven to 400°. Cook broccoli as directed on package; drain. Grease oblong baking dish, 10 x 6 x 1 1/2 inches. Layer chicken and broccoli in dish. Mix soup and milk; pour over broccoli. Arrange cheese slices on soup mixture. Mix baking mix and butter until crumbly; sprinkle over cheese. Bake until golden brown, 25 to 30 minutes. Garnish with tomato slices, if desired. Yields 4 to 6 servings.
Cream shortening and sugars. Add well beaten eggs. Add flour, soda, baking powder and spices, sifted together. If nuts are used, add to mixture after flouring. Knead well on floured board. Divide into several portions. Roll and chill. Slice thinly. Bake in a 325° to 350° oven for about 10 to 15 minutes. You may freeze these rolls of cookie dough and cook as you wish at later dates.
Place roast in a large, heavy pan (an iron skillet with lid is ideal); spread mushroom soup over the meat and sprinkle mix over the top. (Do not use salt.) Surround meat with whole, peeled potatoes and carrots, if you wish, to complete your meal. Cover pan and bake in a 300° oven for 3 hours. Needs no watching!
Grease and sugar 9-inch square pan. Preheat oven to 325°.
Mix and cook cake as directed in a 13 x 9 pan. Let cool. Punch holes all in cake with a straw or wooden spoon.
Cut chicken into thin slices. Coat with milk and then flour. Melt butter in a large frypan. Brown all chicken well. When all the chicken is browned, remove. Add sliced lemon and garlic until garlic is brown and lemon is soft. Add chicken broth and chicken. Cover and simmer for 20 minutes.
Combine rice, 1 1/2 cups of the milk, sugar and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, until thick and creamy, 15 to 20 minutes. Blend remaining 1/2 cup of milk and egg. Stir into rice mixture. Add raisins. Cook 2 minutes longer, stirring occasionally. Add butter and vanilla. Sprinkle with nutmeg or cinnamon, if desired.
Mix cake mix, margarine and egg. Press into 9 x 13-inch dish.
Shred cabbage with a knife. Layer with sliced onions and sprinkle on 3/4 cup sugar.
Saute almonds with bacon in 10 to 12-inch skillet. When almonds are lightly roasted and bacon is crisp, remove from skillet with slotted spoon. Add zucchini, eggplant and onion to skillet. Cover and cook over medium-low heat until tender, about 30 minutes, stirring often to prevent sticking. Mix in flour, then add tomatoes. Stir in garlic, salt, pepper and basil.
Mix above ingredients together. Pour into greased baking dish. Top with 1/2 cup bread crumbs and bake at 350° for 30 minutes until firm.
Cook broccoli and drain. Shred Velveeta and mix through broccoli. Put in buttered 9 x 12-inch casserole dish. Crush 1 stick Ritz crackers and mix with 1 stick melted butter. Put cracker mixture on top of broccoli mixture. Bake at 350° for 20 to 25 minutes.
Beat oleo. Add brown sugar and beat well. Beat in eggs. Mix well. Add flour; mix well. Add rest of ingredients. Drop by teaspoons onto well-greased cookie sheet. Bake at 400° until light brown.
Pour boiling water over the dates. Mix butter with sugar, egg and vanilla. Sift flour, baking soda and salt. Add the dry ingredients to the date-water and sugar mix. Add the walnuts. Bake at 350° for 1 hour or until done. Makes 2 loaves.
In large kettle over medium heat mix cranberry juice, water, sugar, lemon juice, cinnamon sticks and whole cloves; simmer for 10 minutes. Add orange juice. Drain off spices if you like. Serve hot. Makes 3 (3/4 cup) servings.
Bake at 300° for 1 1/2 hours to 2 hours. Line angel food pan with brown paper. Beat egg whites until stiff; set aside. Cream butter and sugar, add soda, salt, half of sifted flour with lemon extract; beat until smooth. Finish adding flour, mixing well. Take 1/2 cup flour and mix with raisins. Fold pecans and raisins into mixture, then fold egg whites into mixture. Pour into lined pan and bake. This is a family tradition at our house.
In one bowl, mix flour, sugar and salt. In another bowl, mix eggs, soda, buttermilk and vanilla. In a saucepan, mix water, butter and cocoa. Bring to a boil. Mix together dry ingredients, egg mixture and hot mixture. Mix well. Pour into 9 x 13-inch cake pan (greased and floured) and bake at 350° for 25 to 30 minutes.
Mix all ingredients together and pour into greased casserole dish. Top with paprika and more grated cheese if desired. Bake at 350 degrees for approximately 45 minutes.
Mix flour, sugar and Crisco gradually. Add milk, then add eggs and vanilla. Bake at 350° for 1 hour.
In a casserole dish, layer 1/2 rice, sour cream, peppers and cheese. Layer again with rest of the ingredients. Bake at 350° for 30 to 40 minutes.
Bake cake in 9 x 13-inch pan or larger; cool. Drain pineapple and spread on cake. Mix pudding, milk and cream cheese; spread on top of pineapple. Spread Cool Whip on top of pudding. Sprinkle with coconut. Refrigerate.
Mix together. On top spread 1 cup bread crumbs (fine) and 3 tablespoons melted butter. Cook in greased casserole at 350° for 30 minutes. Can be served over pastry shells.
Preheat oven to 450°. Saute onion in butter in medium skillet for 5 minutes. Turn heat to high. Add tomatoes and juice. Cook until reduced (4 minutes). Add cream. Bring to boil; cook 3 minutes. Stir in basil, salt and pepper. Place chicken breasts into shallow baking pan. Pour cream sauce over chicken. Bake at 450° for 20 minutes. Serves 4 to 6.
In a large skillet, brown ground beef; remove and reserve. In same skillet, cook onion and garlic until crisp-tender. Add tomatoes, tomato sauce and tomato paste and salt. Add reserved beef, pepperoni and mushrooms. Simmer, covered, 1 hour.
Special Note: This pie cuts well straight from the freezer. No thawing is necessary. Use a wet knife for sharpest cut.
Beat cream, cocoa, salt and sugar until very thick and spreadable. Spread about 1/4 on each graham cracker, standing each up on the long edge in front of the last one frosted, to form a continuous straight row. Frost all sides and tops. Refrigerate overnight.
Brown chops in hot fat. Pour over combined remaining ingredients. Cover and bake in moderate oven (325°) for 1 1/2 hours.
Heat oven to 350°. Prepare an 8-inch square pan with vegetable pan coating. In medium saucepan, melt margarine and chocolate over medium heat; cool. Add sugar, egg and vanilla; mix well. Add oat bran cereal, flour and 1/4 cup nuts. Mix just until well blended. Spread into prepared pan; sprinkle with remaining nuts. Bake about 18 minutes or until firm to the touch. Cool and cut into squares.
Use 1 cup salt to a gallon of pickles. Add water to cover; let stand for 7 days. On 8th day, drain off salt water and cover with boiling water. On the 9th day, drain off water and split pickles. Cover with alum and boiling water. On the 10th day, drain off alum water and cover with boiling water. On the 11th day, drain again and add 1/4 quart vinegar (fill the quart with water), white sugar, celery seed, allspice and cinnamon sticks (broken). Cold pack for 15 minutes.
Cut beef into small pieces. Place in casserole dish with rest of ingredients and cook, covered, for 3 hours at 350°. Serves 8. Serve over noodles or rice.
Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with aluminum foil, then grease with shortening. Beat eggs in a large bowl on high speed until thick and lemon color. Gradually beat in sugar. Beat in water and vanilla on low speed. Gradually beat in flour, baking powder and salt until smooth. Pour into pan; spread to corners. Bake at 375°. Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Generously sprinkle powdered sugar on a towel a little larger than the cake.
Blend the sugar and cinnamon. Grease a 10-inch Bundt pan and dust with 1 tablespoon of cinnamon-sugar mixture. Blend cake mix with applesauce and eggs. Beat well. Reserve 1 1/2 cups batter and pour remaining in pan. Sprinkle sugar mixture over batter in pan, then pour in remaining batter. Bake at 350° for 35 to 45 minutes. Cool in pan for 15 minutes.
Place toast into greased 1 1/4-quart baking dish. Sprinkle raisins over toast. Combine eggs, 1/4 cup sugar, salt, milk, water and vanilla. Pour over toast. Let stand for 10 minutes. Sprinkle with 4 tablespoons sugar and cinnamon. Bake at 350° for 30 minutes or until knife inserted in center comes out clean.
Drain sauerkraut well and squeeze dry. May be rinsed in cold water first. Add diced ingredients and mix. Add sugar and mix. Combine vinegar and oil; pour into other ingredients and toss well. Refrigerate. Will keep 6 to 8 weeks.
Beat first 5 ingredients together, then stir in dry ingredients. Roll dough into 3/4-inch balls and flatten with a glass bottom dipped in sugar. Bake for 6 to 8 minutes at 400°.
Preheat oven to 350°. Grease and flour 2 round layer pans (8 or 9-inch oblong or 13 x 9 x 2-inch). Measure dry ingredients in a large bowl. Add soup and shortening; beat at low speed for 2 minutes, scraping sides and bottom of bowl frequently. Add eggs and water and beat for 2 minutes.
In 1 gallon jar combine juices and sugar. Stir until sugar dissolves. Serve over ice. Garnish with apple slices and grapes, if desired.
Combine ingredients in a 1 pint screw-top jar and shake until blended. Refrigerate unused portion.
Bring syrup and sugar to a boil. Remove from heat, add peanut butter and corn flakes. Drop by spoonful on waxed paper.
Mix together all ingredients and press into the bottom of a 9x13-inch baking dish.
Boil chicken in covered water. Remove meat from bones and cut up. Mix soups, Ro-Tel tomatoes, milk, onions and salt. Put 5 to 6 tablespoons of broth in bottom of casserole dish. Layer chips, chicken and half of soup mixture. Repeat layers. Let stand in refrigerator several hours and then bake at 300° for 1 hour. Cover with cheese and melt.
Cook squash until tender. Add onion and simmer for a few minutes longer. Add remaining ingredients and pour into an ovenproof baking dish sprayed with Pam. Bake 35 minutes.
Make a batter of the eggs, milk, flour, baking powder and salt and pepper. Stir the oysters into the batter and drop by spoonfuls into hot oil or grease.
Combine graham cracker crumbs, brown sugar and butter. Press into a 9-inch pie plate. Bake at 350° for 10 minutes. Let cool.
Mix Kool-Aid and water. Bring to a boil until sugar is dissolved. Add pineapple juice. Mix well. Pour into containers and freeze until ready to serve. Thaw slightly and add 2 quarts ginger ale.
Squeeze juice of 2 lemons in a glass of hot water, sweetened; add soda, sufficient to cause fermentation. Drink immediately after stirring in the soda and take it before retiring.
Prepare care as directed on package. Bake in a 13 x 9-inch pan. Remove from pan and place in freezer for 1 hour. Remove from freezer and split in half lengthwise, using a large knife or dental floss. Mix well the 5 tablespoons flour and milk. Cook until thick; set aside and cool. Then mix well the sugar, margarine, Crisco, salt and vanilla and beat at high speed of mixer until light and fluffy. Spread between cake layers. You may top cake with Cool Whip if desired.
Mix all ingredients together in a big bowl or pan; keep warm. Stir in enough flour to make an extremely thick dough. Cover. Set in warm place away from drafts for 2 to 3 hours. When dough has doubled in size, stir it down, pour out on floured board with lots of flour. Knead in flour until dough appears dry. Place in large greased pan and cover. Let set until doubled again. Knead down in pan. Pour onto floured board and knead in flour until dough won't take any more. Pinch off in pieces and put in greased pans. Bake slowly in 300° oven until well browned. Brush melted oleo over tops. Serve hot. Keeps well and can be frozen for later use.
Core lettuce and tear into chunks. Combine all ingredients, except the croutons, in a large bowl and toss well. Add croutons just before serving.
Cook and bone chicken. Put chicken in baking dish. Pour soup mixed with broth on top of chicken. Mix flour, milk and margarine on top of soup. Bake at 350°.
Prepare instant mashed potatoes to make one cup. (Do not use milk.) Mix well the potatoes, hot water, butter, shortening, sugar and salt. Cool to lukewarm. Add eggs and dissolved yeast. Stir in flour until dough resembles very heavy muffin batter. Cover. Let rise in warm water until doubled. Punch down (I let mine rise twice). Spread in five 9-inch greased layer cake pans (or ungreased foil pans). Cover; let rise to top of pans. Punch holes in batter. Sprinkle top of batter with cinnamon, fill holes with butter. Cover tops of pans with brown sugar (with a small amount of flour). Bake at 350° for 25 minutes or until brown. Sugar cake freezes well. To serve, thaw and warm gently.
In mixing bowl, break eggs over grated apples. Mix with a fork. Do not beat! Into this mixture, add sugar, salt, oil, vanilla and cinnamon. Mix again with fork. Add flour (with each cup, add 1 teaspoon baking soda). Again, do not beat!!!! Add nuts. Bake 50 to 55 minutes in Bundt pan at 325°.
Combine first 9 ingredients in bowl. Mix well. Spoon into a lightly greased shallow 2-quart casserole dish. Sprinkle cheese and top with potato chips. Bake at 375° for 25 minutes. Great served in pita pockets.
Mix all ingredients together and store in airtight container. Makes about 1 cup. Use to season oil and vinegar dressing, meat, fish and vegetables.