HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet cook bacon over medium heat until crisp. Remove to paper towels and drain reserving 1 Tbsp. drippings. Saute mushrooms and onion in drippings until tender. Stir in corn, cheese sauce and bacon. Cook and stir for 2-4 minutes or until cheese is melted.
Mix ingredients real well. Bake at 350° for 1 hour. Then pour a little ketchup over the top.
If mushrooms are not clean, gently rinse and dry on paper towels. Slice in half. In a bowl, combine other ingredients, except endive, and toss well with mushrooms. Let stand at room temperature for 1 to 2 hours.
Cook ground beef with diced onion. Drain grease. Mix with all other ingredients. Bake at 400° for 20 minutes.
Wash, peel and grate potatoes. Add sugar, butter and nutmeg. Cook over low to medium heat, stirring often, for 30 to 45 minutes.
Brown chops; pour off fat. Add rest of ingredients. Cover and cook for 45 minutes to an hour, until tender.
Chop up tomatoes in blender. Cook on medium for approximately 45 minutes. Brown and drain ground chuck and add to tomatoes. Add all other ingredients, using all juices. Garnish with sour cream and shredded cheese. Serve with taco chips.
Combine ingredients and place in 2-quart casserole. Bake at 350° for approximately 45 minutes.
*If fruit you choose has syrup, you may use syrup and milk combined to form 3/4 cup.
Cut the sausages into small bite-size pieces. Mix all the ingredients together and stir them well. Dip the sausages in the batter and let the excess drain off. Drop the batter-dipped sausages into the hot cooking oil. Drain well on paper towels before serving.
Mix all ingredients in large bowl. Place on cookie sheet and cook in 200° oven until oil is absorbed about 20 minutes.
Combine crumbs and butter. Firmly press into bottom and up sides of a 9-inch pie plate. Chill.
Brown together the ground beef and onion; drain off grease. Add remaining ingredients. Season as desired; simmer until vegetables are tender. Add water, if needed.
Butter a 1-quart casserole dish. Cook vegetables until tender; put in buttered dish. Add the cooked rice and gently toss with the vegetables.
Sift flour, baking powder and salt through your fingers. Add corn oil or bacon drippings. Mix thoroughly. Dough will be ready to knead when it does not stick to your hands. Knead for 1 minute.
Cream shortening and sugar. Add molasses and egg; beat well. Add combined dry ingredients; mix well. Roll in 1-inch balls; roll in granulated sugar. Place 2 inches apart on cookie sheet and bake at 350° for about 12 minutes. They are done when they are no longer "puffed" and the cracks appear dry.
Slowly add cranberry juice to sugar. Stir until sugar is dissolved. Add pineapple juice, then ginger ale. Stir to blend. Add frozen block of strawberries, if desired.
Shell and wash peas. cover with water; boil on top of stove until color changes a little. Take off; drain water and rinse with cold water. Put into freezer bags. (Butter beans may be frozen the same way.)
Heat Crisco in skillet over medium-high heat. Mix all other ingredients together. Spoon into oil; brown on both sides, about 5 minutes on each side.
In a 12-inch skillet, cook the ground beef until brown. From the meat, drain off the fat and discard it. Stir in the tomato sauce, chopped onion, chopped green pepper, water, spaghetti sauce mix, oregano, minced garlic and bottled hot pepper sauce. Bring to boiling. Reduce heat and simmer the mixture, covered, for 10 minutes.
Melt butter in an 8-inch square pan; drain asparagus, reserving 1/2 cup asparagus liquid. Arrange asparagus in butter; add chicken. Sprinkle with the cheese. Prepare muffin mix according to package directions. Carefully spoon mixture on top of cheese. Bake in a 400° oven 30 minutes or until muffin top is brown.
In medium bowl, toss meat cubes with flour to coat. In Dutch oven or 5-quart saucepan, brown meat in hot oil. Add onions, paprika, salt, pepper and beef broth. Mix well. Cover. Simmer 1 1/2 hours or until meat is tender. Shortly before serving, cook noodles to desired doneness as directed on package. Drain. Toss with margarine and poppy seed.
Combine flour, coconut, sugar and	salt. Stir in unbeaten egg whites and almond extract.	Mix well. Drop by teaspoonfuls onto	greased and floured cookie sheet. Bake at 325° for 20 minutes, until edge is brown. Remove at once with spatula and cool on wax paper or paper towel. Store, covered, until completely cooled. Makes 1 1/2 dozen. (Keeps well.)
The success of this cake is beating well. Cream butter and sugar. Add egg yolks, one at a time. Add sour cream. Add sifted flour a little at a time. Beat egg whites and fold into mixture. Bake at 300° for 1 1/2 hours in a tube pan.
Combine and mix thoroughly all ingredients; refrigerate overnight. Serve with sliced radishes, sliced cucumbers, raw cauliflower buds, cherry tomatoes and carrot, celery and green pepper sticks.
Mix rhubarb 1 cup sugar, egg yolks and flour. Pour into crust. Bake slowly as for custard pies. Beat egg whites and add 2 tablespoons sugar. Beat until stiff peaks form. Put meringue on top of pie and brown at 350°.
Cream together butter, sugar and cream cheese until light and fluffy. Add eggs, one at a time. Add salt and vanilla. Beat well. Stir in flour. Mix well. In a 10-inch tube cake pan that is greased and floured, place nuts on bottom. Add cake batter. Bake in preheated oven at 325° for 1 1/2 hours.
Blend bananas; add other ingredients. Put in freezer. Stir every hour until makes a slush.
Rub chicken breasts with salt. In skillet over medium heat, in hot oil, brown chicken on all sides. Arrange in 3-quart casserole. Spoon off all but 2 tablespoons drippings from skillet. In skillet, cook onion until tender. Stir in flour until blended. Gradually stir in milk, water until smooth. Stir in catsup, rosemary, bouillon and 3/4 teaspoon salt. Cook stirring constantly until sauce thickens slightly. Pour sauce over chicken. Bake 30 minutes at 350°. Stir in artichoke hearts and green beans. Bake 20 minutes longer. Skim excess fat from casserole.
In a small mixing bowl, combine Parmesan cheese and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange pieces in a baking dish.
Cook broccoli for 2 minutes; drain. Put in a small casserole dish. Mix soup and sour cream together; pour over broccoli. Top with cheese. Bake at 350° for 20 to 25 minutes.
Mix mayonnaise and soup. Combine all other ingredients and put in 9 x 13-inch dish.
Using a food processor or food grinder with a coarse blade, grind together dried prunes, whole dates, dried apricots, almonds and raisins. Turn ground mixture into a mixing bowl and add frozen orange juice concentrate and honey or molasses. Stir until well combined. Shape mixture into balls and roll in coconut. Store tightly covered in refrigerator. Yields 36 balls.
Mix the first 3 ingredients well and add the next 6 ingredients. Mix well and add remaining ingredients. Pout into 3 (9-inch) greased and floured (or sprayed) cake pans. Bake about 20 or 25 minutes. Frost with Seven Minute Frosting and 2 cups of black walnuts.
Drain "liquor" from oysters and put "liquor" in saucepan. Bring to a boil and skim.	Add oysters and simmer until edges begin to curl. Slowly add milk, butter and seasonings. Be careful not to boil!
Cream sugar and margarine. Add eggs. Sift flour and spices. Add applesauce to sugar and margarine, then add gumdrops (cut into small cubes). Add raisins and nuts that have been floured. Add flour to mixture. Last, add soda and hot water and mix well. Add soda to hot water and mix well before adding to mixture.
Marinate chicken in Margarita mix (has no tequila) for a few hours. Cook on grill. Cut into thin strips. Grill onion and green pepper in margarine. Add a few drops of Margarita mix. Place some of the ingredients on tortilla, roll up and enjoy! Serve with Spanish rice or Cajun rice.
Blend the cream cheese and peanut butter. Fold in Cool Whip and vanilla. Pour into pie crust. Chill for several hours.
Mix all ingredients together. Cover; cook on High for 10 minutes. Stir. Cook, uncovered, for 2 minutes on High.
Peel and thinly slice potatoes; arrange in 3-quart glass casserole. Sprinkle on flour, salt and onion. Pour milk over all. Dot with margarine. Cover with lid or plastic wrap. Microwave on High for 10 minutes. Stir. Re-cover and continue cooking on High for 8 to 10 minutes or until potatoes are tender. Let stand.
Place all ingredients in crock-pot. Cook all day or bake at 250° for 5 hours. Will fill around 20 large buns.
Saute celery, onions and green pepper in butter until tender. Toss vegetables together with sausage, sage, salt, rice. Bake 30 minutes at 350°.
Dissolve Jell-O in water, add pineapple. Refrigerate until soft jelly. Mix cream cheese, salad dressing and milk. Spread over Jell-O. Add pecans and chill until firm
With constant stirring, thoroughly brown meat in melted fat. Add seasonings, garlic, onion, celery, green pepper and tomatoes. Cover and simmer over low for about 1 hour. Add kidney beans and cook an additional 10 minutes.
In covered saucepan, cook carrots, onion and celery in butter over low heat until tender. Stir in flour and add broth and salt. Cook and stir until thickened and bubbly. Stir in cream or milk and cheese until cheese melts and soup is heated through. Do not boil. Makes 4 to 6 servings.
Combine flour and sugar. Add egg with juice. Cook over low heat until thickened, stirring constantly. Add butter and cool. Spread over firm gelatin. Top with grated Cheddar cheese. Refrigerate. Serve in squares.
Cut up all vegetables. Flatten; roll dough in a pizza pan or cookie sheet. Bake in 375° oven for 7 minutes or until golden brown. Cool. Mix mayonnaise, sour cream and dressing. Mix together. Spread mixture over cooled crust (it will be thick). Sprinkle vegetables over it. Sprinkle cheese on top. Keep refrigerated until served.
Fry and crumble sausage patties or use 4 bacon strips (crumble after cooking them). Line casserole with cubed bread squares. Add meat on top of bread, then add cheese on top of meat. Mix eggs, milk, salt and dry mustard. Then pour over cheese. Refrigerate overnight. Bake at 350° for 45 minutes.
Boil for 2 minutes first 5 ingredients, stir in peanut butter and vanilla, then stir in oatmeal. Stir fast and drop on wax paper with teaspoon. Let cool until you can pick them off. If double recipe, use 5 cups oats. If desired, add 1/2 cup nuts.
Cut up bacon in pieces and fry. Drain off most of the grease, leaving about 1 tablespoon in skillet. Add green beans and diced onion. Let cook over medium heat for about 5 minutes. Add water and cover. Let simmer over low heat, about an hour, stirring about every 15 minutes. Remove lid and let brown a little before serving. Salt and pepper as desired.
Add water to taboli mix. Salt and pepper; set aside. Finely chop green onions, tomato and cucumber; add to taboli mix. Add oil and lemon juice. Mix well. Cover and refrigerate. Make a day ahead. Stir and serve.
Combine cream cheese, half and half and butter in a heavy bottomed saucepan. Stir over low heat until cheese mixture is soft, creamy and butter is melted. Blend in the frosting mix and stir to blend well. Add peppermint extract and food coloring of your choice. You may divide the whole batch to make 2 to 3 different colors. Roll mixture into balls or drop by teaspoonfuls onto waxed paper lined cookie sheet. Press with fork or stamp with cookie stamp for decorative design, if desired. Let mints stand, uncovered, at room temperature until firm and outside is dry. Inside should still be creamy.
Slice and drain carrots. Saute green peppers in oleo (we use just enough to saute pepper). When tender, add brown sugar and catsup. Stir to mix and melt sugar. Pour over carrots and reheat. Can be served hot or cold. Can be made ahead.
Spread the ingredients in order in pizza pan. Dip with plain tortilla chips. Refrigerate any leftovers.
Cook pasta according to package directions. On low heat, cook garlic and olive oil; do not allow to brown. It will turn bitter. Add red pepper flakes. Turn off heat and allow to sit and cool (around 15 minutes). Add 1/2 cup water. Toss over pasta.
Saute garlic and parsley flakes in oil. Add the can of sauces, then sugar. Add tomato paste. Blend good, then heat thoroughly. Serve with French bread or noodles.
Cook ground beef and onion in 10-inch skillet until brown; drain. Stir in taco sauce, refried beans and 1 cup cheese. Heat, stirring occasionally, until cheese is melted. Pour into serving dish. Sprinkle with remaining cheese on top. Use Bugles to dip in sauce.
Dissolve jello, sugar and salt in 1 1/4 cups boiling water. Remove from heat and add strawberries. Stir until ice is melted and strawberries are soft. Mixture will almost be set. Add whipped cream and mix slightly. Put in cake in pieces and set in icebox at least 6 hours before serving. Also, use Strawberry Frosting.
Preheat oven to 400°. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice during cooking with a spatula in order to ensure even browning. Remove from the oven; toss with the parsley. Season to taste and serve hot.
Mix all ingredients, except bread, the day before. Cover; refrigerate. Cut out center of bread to form a bowl. Place dip in bowl (bread); cut remaining bread into cubes for dipping.
Use juice drained from fruit and add enough water to make 1 cup. Bring to a boil and add jello. Chill until syrup. Whip milk and add fruit, nuts and milk to jello. Mix thoroughly and chill until set.
Spray oblong pan with Pam. Sprinkle pecans and coconut in bottom. Mix cake mix by box directions. Pour on top of nuts. Melt margarine and blend with confectioners sugar and cream cheese. Beat vigorously until creamy. Spoon onto top of cake mix. Bake in a 300° to 325° oven for 1 hour or longer. Do not overbake.
Pour into greased 9 x 9 pan and bake at 350° for 30 to 35 minutes.
Place the beef roast in a roasting pan. Pour the chili sauce over it. Put in enough water to make 1/4-inch in the pan. Cover and roast at 225° for 4 to 6 hours.
Mix dry ingredients and add fruit, nuts and chocolate bits. Beat eggs and add sugar slowly. Mix well with rest of ingredients. Pour into loaf pan and bake at 325° for 1 to 1 1/2 hours.
Cream the cream cheese and add salsa. Spread lightly on tortilla shell and roll secure with toothpick. Chill. To serve cut in 3/4-inch pieces.
In a large bowl, mix the pineapple, oranges, bananas, coconut, lemon juice and sugar. Set aside.
Brown onions and add to beans. Mix remaining ingredients and pour over beans. Sprinkle bacon on top. Bake 30 to 40 minutes at 350 degrees.
Cook broccoli with salt according to package directions; drain. Add soup, mayonnaise and pecans. Add eggs and onion. Pour into greased 1 1/2 or 2-quart casserole. Sprinkle with grated cheese and top with buttered cracker crumbs. Bake at 350° for 25 minutes.
Mix well. Add nuts last. Roll into rolls. Bake at 300° until firm. Cool and roll in confectioners sugar.
Combine first six ingredients. Sift flour and measure to equal 2 1/2 cups; sift again with salt. Add a small amount of the chopped pecans to flour and salt mixture. Combine with the batter mix; fold in the apples and remaining pecans. Bake in a prepared Bundt or angel food cake pan at 350° for 55 to 60 minutes.
Blend flour, sugar, baking powder, salt and nuts. Set aside. Combine egg with lemon peel and beat well. Combine with remaining liquid ingredients in order. Beat well. Add the liquid mixture all at once to the dry ingredients and stir until just moistened. Turn into 2 buttered loaf pans.
Mix ingredients with	wooden	spoon until moistened. Bake in a 350° oven for 40 to 50 minutes.
Spread each slice of ham, roast beef or turkey with about 2 teaspoons cream cheese. Starting at short end, roll up. cut into 2-inch pieces.
Mix cornstarch and water; set aside. Using clean wok, put vinegar and sugar in and cook until sugar is dissolved. add tomatoes, pepper and pineapple chunks. Cook 3 minutes, stirring. Add cornstarch and cook 3 to 4 minutes, stirring until mixture is clear.
Cream together room temperature cream cheese and enough garlic salt to taste. You don't want too much. Spread diagonally across meat wafers. Roll; cut in half. Then garnish with toothpick and olive.
Mix all together (dressing and vegetables); marinate overnight. Stir several times after placing in refrigerator. Drain well 1 hour before serving. (With steak and baked potato, WOW, what a meal!)
Mix cake mix, flour and gelatin. Add oil. Beat in eggs. Add water and strawberries. Mix well. Bake at 350° in greased tube pan for 35 to 40 minutes. Frost with the following icing.
Cook macaroni according to package directions. Drain and rinse macaroni. Melt Velveeta cheese, milk and margarine. Mix macaroni and cheese mixture thoroughly. Add well drained spinach, mushrooms and Parmesan cheese. Mix. Spoon into a 9 x 13-inch casserole dish. Cover with cheese slices. Bake at 350° for 30 to 45 minutes. If it is to be served later, cover with lid and reheat in oven or microwave. This makes a casserole for a large group. Halve the recipe for a smaller group.
Mix all the ingredients together and add milk until crackers are soaked and real moist. Dab with butter and sprinkle with paprika. Bake at 350° for 45 to 50 minutes.
Put vegetables through medium food chopper or chop in food processor. Put in crock with 1/2 cup pickling salt mixed with one gallon water. Let stand overnight. Drain and squeeze water out. Boil together sugar, vinegar, turmeric, mustard and celery seed. Simmer for 1 hour. Add ground vegetables. Bring to a boil and simmer for 10 minutes. Mix 3 tablespoons cornstarch in a little water and cook a few minutes. Put in sterilized jars.
Heat oven to 350°. In ovenproof 10-inch skillet, melt margarine. Blend in flour, salt and pepper. Add chicken broth and milk; cook, stirring constantly, until thickened. Add chicken, onion, peas and carrots. Simmer until hot and bubbly. Arrange biscuits over top of chicken mixture. Bake at 350° for 20 or 25 minutes or until biscuits are brown.
Prepare Dream Whip as directed on package, using 1 cup milk in large mixing bowl. Add remaining 1 3/4 cups milk to pudding mix. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours.
Cook pasta shells and drain. Thaw broccoli and drain well. Mix in a large bowl all ingredients except shells. Fill each shell with mixture and place in baking dish. Top with tomato sauce and bake at 350° until cheese is melted and bubbly.
Melt butter in pot. Add apples and vanilla and cover. Cook until soft, but not mushy on moderate heat, shaking pan occasionally. Remove from heat and stir in sugar, adding more if needed. Place apple filling in the pie shell. Blend the beaten eggs with the cream and pour over the apples. Bake at 375° for about 25 minutes or until custard is just set. Serve warm or at room temperature. Serves 6.
Beat cream cheese at medium speed until smooth; gradually add sugar and vanilla and beat well. Stir in candy coating and pecans. Spread into a buttered 8-inch pan. Refrigerate until firm.
Melt butter in saucepan. Stir in brown sugar, remove from heat and cool 10 minutes. Add eggs, beat until smooth. Sift together flour, baking powder and salt. Stir into butter mixture. Add butterscotch morsels and nuts. Mix well. Spread evenly in greased 15 x 10 x 1-inch pan. Bake in 350° oven about 25 minutes. Cool. Makes 50 bars.
Heat oven to 450°. Mix all ingredients until soft dough forms. Beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough 1/2-inch thick. Cut with floured 2-inch cutter. Place on ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes.
Cream shortening until light; add sugar. Beat in eggs. Add dry ingredients, then bananas. Spoon into two greased bread pans. Bake 1 hour at 350°. Cool on wire rack.
Preheat oven to 350°. Shake flour in 1 (14 x 20-inch) Reynolds oven cooking bag (large size); place in a 13 x 9 x 2-inch baking pan. Add spaghetti sauce to bag. Squeeze bag to blend ingredients. Add chicken and green pepper to bag. Turn bag to coat chicken with sauce. Arrange chicken in even layer. Close bag with nylon tie; cut 6 (1/2-inch) slits in top. Bake until tender, 35 to 40 minutes. Serve over hot pasta. Serves 4.
Brown meat; place noodles over meat. Pour juice over noodles with some Worcestershire sauce. Bring to boil; cover and simmer 1/2 hour. Mix in sour cream just before serving.
Sift together dry ingredients into a bowl. With 2 knives or a pastry blender, cut in butter until the mixture is the consistency of coarse cornmeal. Add milk and stir briefly until dough leaves the side of the bowl. Turn out on floured board and knead gently and quickly about 20 seconds. Pat out dough to 1/2-inch thick. Cut with biscuit cutter and place on lightly oiled baking sheet. Brush tops with milk and bake in preheated oven at 450° for 12 to 15 minutes.
Pound flour into slice of beef. May cut beef into cubes, if desired. Brown beef; add salt after browned. Add vegetables. Pour tomato sauce or soup over all. Cover pan. Simmer 2 1/2 to 3 hours. Stir occasionally.
Spray an 8 x 8-inch pan (glass) with Pam. Melt margarine or butter in an 8 x 8-inch pan. Mix together flour, sugar and milk. Pour over butter; do not stir. Add 1 1/4 to 1 1/2 cups fruit (peaches, berries, apples or cherries). Bake for 45 minutes to 1 hour at 350°. Serve hot with ice cream.
Mix together first 5 ingredients. Bake at 350° for about 1 hour. Drain off broth and pour tomato sauce over meat. Top with shredded cheese (any kind). Bake another 1/2 hour.
In large pot, saute onion, garlic and ground meat in oil. Add remaining ingredients, except chips and cheese. Simmer 1 hour. Place chips in bottom of bowl, then soup and top with cheese.
Cover large cookie sheet (jelly roll pan) with aluminum foil, shiny side up. Grease well with butter. Arrange 40 to 48 saltine crackers, one by one, on cookie sheet until pan is covered. Combine in saucepan, sugar and butter; boil 2 1/2 minutes only. Pour over crackers and bake at 350° for 5 to 10 minutes. Will turn light golden. Remove and sprinkle chocolate chips over top. Spread over as frosting. Cut and score before they are set up.
Sift flour, baking powder, salt and sugar together into a bowl. Add brown sugar, shortening and 3/4 cup milk. Mix enough to dampen flour, beat 2 minutes (if using electric mixer, use low speed). Add eggs, 1/4 cup milk, flavoring, nuts and beat 1 minute. Bake in 2 greased 8-inch layer cake pans in 375° oven for 25 minutes.
Rinse and prepare the chicken. Cut the ham into 1/2-inch cubes. In a 6-quart Dutch oven, saute the chicken in butter for approximately 20 minutes. Remove the chicken. Add the ham until brown (approximately 5 minutes). Remove. Stir flour into remaining fat in Dutch oven; cook over medium heat, stirring, until flour is browned. Add onion and garlic and cook, stirring, until onion is tender. Add salt, pepper, thyme, red pepper, parsley, bay leaf, tomatoes and 1 cup water; bring to boiling. Add chicken and ham and simmer, covered, for 1 hour. Next add shrimp and green pepper, simmer for 30 minutes. Remove the ham, chicken and shrimp. Bring mixture in Dutch oven to a boil. Stir in the file, cook until it thickens. Pour sauce over chicken mixture. Serve over white rice. Makes 8 servings.
Combine all pie ingredients in large bowl and mix on low speed for 1 minute. Pour into baked pie shell.
Start with lettuce and layer vegetables in large bowl. Put tomatoes on top. Fry ground meat and drain. Add taco mix and spread on top of tomatoes. Add cheese. Crush chips and sprinkle on top just before serving. Mix taco sauce and mayonnaise to make dressing for salad.
Place diced chicken in 10 x 2-inch covered casserole dish (Corning Ware skillet). Dissolve bouillon in 1/4 cup hot water. Spread onion over chicken; add noodles and seasoning package. Add cheese. Pour bouillon and soup over the top. Bake in 350° oven for 45 minutes.