HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon crisp and crumble into small pieces. In a jar, combine bacon with 2 tablespoons bacon fat, lemon juice, salad oil, sugar, tarragon and salt and shake until well combined. Thoroughly wash spinach and break into bite size pieces. Add onion, celery and orange sections. Pour dressing over all and toss until well coated. If desired, use half as much spinach and use lettuce and tomatoes.
In small bowl, lightly whisk egg, gradually sift in flour and salt, whisk until smooth. Slowly whisk in 1/3 cup water, batter will be like pancake batter. Let set 15-20 minutes.
Mix the flour, salt and cream of tartar. In a small saucepan, add the water, slowly stirring constantly to prevent lumps. Add the cooking oil. Add food color until you get desired color. Cook over medium heat; stir until mixture becomes very thick. Remove from heat; allow to cool. Knead. Store in covered container.
Mix and place on flat plate; top with grated Cheddar cheese, chopped tomatoes, green peppers and/or green onions. Serve with nachos for dipping.
Remove crust from bread. (I use the crust.) Butter and dice it and soak in milk. Add other ingredients and blend well. (I add coconut and raisins to taste.) Pour into greased baking dish. Place baking dish in pan of hot water in 325° oven for 30 minutes or until top of pudding is firm, crusty and lightly browned. Yield: 2 servings. Bread pudding should be removed from oven and allow to cool for 10 or 15 minutes before serving. Recipe can be doubled or tripled.
Mix sugar, flour and meal together. Mix in eggs. Stir in syrup, butter and vanilla. Add pecans.
Mix milk with 2 cups self-rising flour. Add more flour to stiffen dough. Place dough on a floured board and roll out to a thickness of about 1/2 inch. Cut into 3 or 4-inch rectangles.
Put boiling water in bowl. Add Jello and mix well. Let gel slightly and add crushed pineapple, juice and all and the sour cream. Mix well and refrigerate.
Place brisket in Dutch oven. Combine beer, chili sauce, brown sugar and catsup in mixing bowl. Mix well and pour over brisket. Bake at 275° for 3 to 3 1/2 hours. Cool meat and slice. Reheat when ready to serve. Can be prepared days ahead of time since meat slices much easier when chilled.
Bring chicken and water to boiling in a large kettle; skim off foam. Add onion, 1 carrot, celery, salt, dill and cloves. Cover kettle, lower heat and cook 1 hour, or until chicken is tender.
In a large mixing bowl, combine sugar, margarine and baking soda; beat with an electric mixer until well combined. Add butter flavoring and vinegar; combine thoroughly. While mixer is running, add flour, a little at a time, stopping mixer often to scrape down sides of bowl. Mix until dough is creamy.
Dissolve cinnamon candy in the boiling water. Add Jell-O and stir until all is dissolved. Add applesauce and crushed pineapple. Put in mold and refrigerate until firmly set. This is delicious with all meat dishes.
Lightly oil 10 x 6 x 2-inch baking dish. In large skillet, heat corn oil over medium heat. Add mushrooms and onion. Stirring frequently, cook 5 minutes or until tender. Stir in spinach; cook 2 minutes longer. Stir in cottage cheese, salt, nutmeg and pepper until smooth. Toss with spaghetti until well coated. Place in prepared baking dish. Top with Mozzarella. Bake in 425° oven 20 minutes or until heated through and cheese is melted and slightly brown. Makes 6 servings.
Preheat oven to 350°. Butter and flour loaf pan. Mix butter and honey in large bowl with beaters until fluffy. Beat in eggs, bananas, milk and Tia Maria. Sift together salt, baking powder, baking soda and flour. Gradually mix all ingredients into banana batter. Spoon into loaf pan. Bake for 1 hour. Cool before removing.
Line pan with Twinkies, cream side up. Mix pudding with milk. Add Eagle Brand milk and Cool Whip. Beat with mixer. Pour mixture over Twinkies.
Brown beef or pork and drain. Cook sausage and add to the ground beef. Mix together cottage cheese, 2 eggs and salt. Set aside. Cook lasagna noodles until tender and drain on wax paper or Reynolds wrap. Layer in a greased 9 x 13 x 2-inch pan, noodles, sauce, cottage cheese and Mozzarella cheese. Repeat layers two or three times. Top with remaining sauce and Parmesan cheese. Cook in a 350° oven for 25 minutes. Wait 10 or 15 minutes and serve.
Beat egg whites in large bowl and set aside. Combine next 3 ingredients in saucepan. Bring to boil quickly (don't scorch). Continue to boil until syrup forms hard ball when dropped in cool water (cracks against side). Turn large mixer bowl with egg whites on medium and pour hot syrup over them steadily with stream about size of spaghetti until all syrup is used up. Continue beating and scrape candy down from side of bowl. Beat until candy starts to firm up and lose its shiny appearance. While beating, add vanilla, then nuts and spoon out on buttered dish with teaspoon.
Melt butter; set aside to cool. Mix flour and sugar together. Add milk and eggs; beat well. Stir in vinegar and vanilla. Add melted butter and nuts. Pour into unbaked pie shell. Bake at 300° for about 1 hour. Yield: 9-inch pie.
Melt butter in skillet. Add dates, granulated sugar and eggs. Cook over low heat, stirring constantly until mixture forms a ball. Remove from heat. Cool slightly. Stir in Rice Krispies and nuts, mixing well. Shape into balls and sprinkle with confectioners sugar.
Combine all ingredients and pour into unbaked pie shell. Bake in preheated 350° oven for 30 to 35 minutes, or until knife inserted in middle comes out clean. Can be made ahead of time and refrigerated until ready to bake and serve. Makes 6 to 8 servings.
Brown hamburger. Drain. In a large kettle mix soup and water. Add hamburg and Italian seasoning. Simmer until hot.
Mix all dry ingredients; add apples, eggs, salad oil and vanilla. Pour into a greased 9 x 12-inch pan. Bake in a 350° oven approximately 50 minutes. (Can be baked in two smaller pans. Makes a good sized cake.)
Sift flour before measuring. Add baking soda, salt and red pepper. Sift two more times. Grate cheese and butter. When soft enough, add flour a little at a time and mix all ingredients well. (I put cheese and butter in microwave on defrost for just a few seconds to help soften.) You can use a pastry utensil or work it with your hands to mix. Put through cookie press and bake at 350° for about 15 minutes or until brownness desired. Makes approximately 90 to 100 straws about 3 to 3 1/2 inches long. (I used cookie press disc with a star-like shape.)
Stir in Jello while dry. Mix together and chill. Makes a really good dish.
Drain mushrooms. Halve buttons if large. Melt butter in small skillet. Saute buttons 2 to 3 minutes. Add slices and continue to saute until all are browned. Reduce heat. Add dry seasonings to taste. Stir and simmer 2 to 3 minutes. Add soy and Worcestershire. Increase heat slightly. Simmer 2 to 3 minutes. Add sherry. Reduce heat to simmer. Cover. Cook 3 to 5 minutes until sherry cooks down. Keep warm until steaks are done.
Place ribs in a kettle and add cold water to cover. Bring to a boil and simmer 3 minutes. Drain and run cold water over meat. Return bones to a clean kettle and add 3 quarts of water and salt to taste. Bring to a boil and simmer 30 minutes, skimming surface to remove scum.
Place sugar, cream of tartar, vanilla and egg white in small mixer bowl; mix well. Add boiling water to egg mixture. Beat with a beater on high speed until mix will stand in stiff peaks. Makes 3 cups. Ices 2 (8-inch) layer cakes.
Mix corn, margarine, salt, pepper and nutmeg in a 1-quart casserole. Cover tightly and cook on High for 3 minutes; stir. Cover and microwave 3 to 4 minutes longer. Let stand 5 minutes.
Combine flour, salt and pepper. Coat meat. Save remaining flour. Brown meat in hot fat in a 4 quart saucepan. Add water and cover. Simmer until meat is tender, about 1 1/2 hours. Add onions, potatoes, turnip and carrots. Cover. Simmer 15 minutes. Add peas. Cover and simmer until vegetables are tender. Blend water with remaining flour. Add to stew. Stir; cook until thick. Serves 6.
Mix together. Chill at least 6 hours. Make into 1/2-inch balls. Bake 25 to 30 minutes on cookie sheet at 350°. Makes 3 to 4 dozen.
Mix ingredients together. Preheat oven to 350°. Bake in 3 layers at 350° for 20 minutes.
Wash, string and break beans. Boil beans in a large pot until almost tender or until a bean will mash between fingers. Cool quickly in ice water. Pack in quart jars. Add 2 teaspoons pickling or canning salt to each quart. Also add 1 teaspoon vinegar to each jar. Fill with cold water and put 2 piece lids on each jar. Set in a cool dark place. There is no need to seal jars. Set jars in a box or on papers because water will ooze out of jars during fermentation. Do not open for about 3 or 4 weeks.
Heat oven to 375°. Brown ground beef, drain off fat. Add taco seasoning and tomato sauce. Stir to blend and set aside. In a separate bowl blend sour cream, mayonnaise, cheese and onion; set aside. Mix Bisquick and water until a soft dough forms. Press into bottom and 1/2 inch up sides of greased 8-inch square or round baking dish. Spread beef mixture over dough; sprinkle with peppers and sliced tomatoes. Spread sour cream and cheese mixture; sprinkle with paprika. Bake for 25 to 30 minutes or until crust is golden brown.
Mix dry ingredients in large bowl; mix wet ingredients together and add to dry mixture. Pour into greased muffin tins; bake at 400° for 15 to 20 minutes.
You will need 1 clear plastic flowerpot, artificial flower and a 3 x 5-inch index card.
Preheat oven to 400°. In large skillet brown beef, then drain. Next add barbecue sauce, brown sugar and onion to beef. Mix well. Place each biscuit into cupcake section of cupcake pan and press out to line cup up sides. Do not grease pan. Now spoon meat mixture to fill each cup evenly. Fill any empty cups 1/2 full with water to prevent warping. Bake 10 to 15 minutes at 400° until tops of biscuits are golden. Remove. Turn off oven. Sprinkle shredded cheese evenly over tops. Return to oven a few minutes to melt cheese. Serves 2 adults.
Bring sugar, syrup and margarine to boil. Boil one minute or a little less. Immediately add peanut butter and the Special K cereal. Mix as quickly as possible. Put into large cake pan. Melt chocolate chips and spread thinly over cereal mixture. Cut into squares when cool. Work quickly as mixture sets up fast.
Bring to boil and pour over fried chicken. Bake in oven for 30 minutes at 350° (covered).
In an oblong pan, put the ingredients into pan as listed (layer). Bake for 30 minutes at 350°.
Beat eggs. Add sugar, nutmeg and salt; beat well. Add milk and mix well. Pour in pie shell and bake until set.
Mix crumbs with margarine. Save 1/2 for topping. Put remaining crumbs in bottom of a 9 x 13-inch pan. Mix pudding, milk and ice cream. Spread on crumbs. Refrigerate until hard. Spread with whipped topping. Sprinkle remaining crumb mixture on top. Top with Butterfingers. Chill and enjoy. Serves 12.
Brush tarragon and melted butter on the breasts. Salt and pepper. Bake at 350° for 30 minutes. Add wine. Bake 15 minutes more. Refrigerate before serving. Excellent alternative picnic or luncheon dish.
Brown ground beef with onion. Drain in large kettle. Add remaining ingredients and cook slowly for 2 hours.
Drop tomatoes in boiling water for 30 seconds. Remove and place in cold water, then peel, core and quarter. Place small amounts of tomatoes, onions, peppers and carrots in container of processor. Blend until finely chopped. Repeat until all vegetables are chopped. Combine vegetables and remaining ingredients in a large pot. Cook over medium heat for 30 minutes. Pour into hot jars. Adjust lids and process 15 minutes in a boiling water bath. Yields about 12 quarts.
Mix gelatin according to directions and let set until thickened a little. Mix mayonnaise, cream and cream cheese. Add to gelatin with pineapple, cherries and pecans. Pour into mold or serving dish. Chill.
Crush wafers. Mix all ingredients together. Mix with Eagle Brand milk. Shape in loaf pan and refrigerate.
Beat potatoes with mixer until free of lumps. Add remainder of ingredients and beat well. Pour into one 9-inch unbaked crust and bake in preheated oven at 450° for 10 minutes, then lower baking temperature to 350° and continue to bake for 30 minutes.
Cook macaroni as directed on box. Drain; add margarine or meat drippings to season. (I prefer meat drippings.) Add tomatoes to macaroni. Cook on low heat just until tomatoes are thoroughly heated.
Scald milk. Add the sugar and salt to the milk and stir until both are thoroughly dissolved. Add eggs; use blender. Add the cream and stir in vanilla; cool. Turn into freezer. Makes 2 quarts.
Cream shortening and peanut butter. Gradually add sugars and beat until light and fluffy. Add egg, vanilla and milk; blend well. Gradually add flour, soda and salt; mix well. Shape into 1-inch balls and roll in sugar. Bake on ungreased cookie sheets for 10 minutes at 375°. Press a Kiss in center of ball to flatten as soon as you remove from oven.
Bake cookies according to package directions. Let cool. Press 1 tablespoon of ice cream between 2 cookies. Place in jelly roll pan and freeze until firm. Melt chips and butter in double boiler, stirring occasionally. Let stand 2 minutes. Dip half of each sandwich into chocolate. Place in pan and freeze until firm. Store in plastic wrap.
Cook macaroni, rinse in cold water and set aside to drain. In saucepan, melt butter; add flour, salt & pepper. Cook until golden. Add milk and simmer, stirring constantly, until thickened. Add Parmesan and macaroni; pour into 2-quart casserole. Bake at 375 degrees for 15-20 minutes.
Saute onion and garlic in 1 tablespoon olive oil until transparent. Add chicken, chilies, broth and beans. Add spices and heat 10 minutes. Serves 4 to 6.
Mix all the ingredients together. Place 6 or 8 pork chops in a baking dish and cover with the sauce. Cover with foil and bake 1 1/2 to 2 hours in 325° oven.
Mix sugar and 1/2 cup milk; cook to soft ball stage. Take off burner and add vanilla, butter and peanut butter. Beat by hand until smooth and pour into buttered glass candy dish.
Mix all ingredients in a large 14 x 10-inch casserole and bake for 2 hours at 325°, covered. Uncover the last 1/2 hour if you want a browned top. Do not add salt as olive juice and Fritos have enough. Serve hot.
Mix the first 5 ingredients and freeze. When ready to serve, put in punch bowl and add the 7-Up. This recipe makes 75 servings.
Put the butter, flour and salt into a medium-sized saucepan. Turn the heat to "low." Put the saucepan on the stove. Stir the butter and flour mixture over low heat until the butter and flour are smooth and well mixed (that will take about 2 minutes). Gradually pour the large can of Carnation evaporated milk into the saucepan. Stir your cream sauce with a wooden spoon until the sauce is smooth and creamy. It will take 3 to 5 minutes.
In 12 inch skillet, heat Italian dressing and cook shallots over medium high heat 2 minutes. Add carrots and snow peas and cook 2 minutes. Add broth. Bring to a boil; add shrimp, scallops and mussels. Simmer covered 3 minutes or until seafood is done and mussel shells open. (Discard any unopened shells.) Stir in cream blended with flour and cook over medium heat, stirring occasionally, 2 minutes or until sauce is slightly thickened. Stir in salt and pepper. Serve over hot pasta and sprinkle, if desired, with freshly ground pepper and grated parmesan cheese. Makes 4 servings.
Brown meat, add cabbage, onion and peppers. Pour tomatoes over top, cover and simmer. Can be put in crock-pot as well.
Cover bottom of cookie sheet with rolls. Lay out flat and press down perforations. Bake at 350° for 7 minutes. Beat cream cheese, mayo, sour cream and dressing mix until smooth. Spread on cool crust. Chop vegetables very fine; toss with cheese and sprinkle over creamy layer. Sprinkle with bacon and place onion rings on top. Cut and serve.
Boil potatoes in their jackets until done. Peel and mash. Add butter, sugar and vanilla. Combine the beaten eggs and milk. Mix with potatoes until well blended. Pour into pastry shell. Bake at 350° for about 1 hour or until brown.
Press hamburger in bottom of dish. Pour cream of chicken over meat (do not dilute). Place Tater Tots over top. Bake at 325° for 40 minutes.
Peel and core onion. Stuff center with butter. Pour brown sugar over the top. Place in microwave-safe dish sized to hold the onions. Cover with wax paper. Microwave on High for 2 minutes per onion.
Cut kielbasa into small slices. Place in pan and brown. Drain off fat. Add shrimp and continue to brown for 5 minutes. Add okra and corn. Cook for 5 more minutes. Then add tomato sauce and diced tomatoes, seasonings and bell pepper. Cover and simmer for 10 minutes on low. Serve over rice.
Combine first 3 ingredients in saucepan; bring to a boil. Cool. Add buttermilk and Cool Whip; stir until well blended. Put into your favorite mold and freeze. Remove from freezer about 10 minutes before serving. Loosen around edges with knife and slice in desired portions.
Mix until creamy. Spoon into reserved egg white halves. Sprinkle with paprika for color.
Butter a shallow casserole dish. Combine cream cheese, soup, milk, salt and pepper in a blender; blend well. Grate carrots and add to cream cheese mixture. Mix well and pour into a casserole dish. Mix bread crumbs, melted butter and cheese and sprinkle over top. Cover and refrigerate overnight. Bake, uncovered, at 325° for 40 to 45 minutes.
Mix all ingredients. Put 4 teaspoons of mix in cup and add boiling water.
Spread rolls in pan to make a pizza crust. Cook sausage and drain. Crumble sausage on crust. Add hash browns. Add eggs to milk and pour over top. Sprinkle with cheese. Cook at 375° until eggs are set and crust is lightly browned.
Mix well and place in buttered 2-quart casserole. Put a tube of Ritz (or similar) crackers, crushed, over the top. Pour 1 stick melted oleo over top. Bake at 350° for 1 hour.
Saute onions and boned chicken in oleo. Mix into this the soup. Heat until bubbling. Layer broken tortillas, soup and chicken mixture and cheese alternately into baking dish (glass is best). Repeat the layering until all ingredients are used. Bake at 350° for 30 minutes or until bubbling.
Mix until soft ball, press into a 9 x 13 inch greased and floured pan (do not use glass). Be sure the crust is pressed very high on the sides of the pan. Bake in a 350° oven for 20 minutes.
Prepare vegetables: shred cabbage, slice onions (including stems), grate carrots, use uncooked frozen peas, dice celery and drain water chestnuts. Toss together. Add chopped, cooked chicken (2 cans prepared). Break up Ramen (uncooked) in small pieces, using handle of knife before opening package.
Cut one bar of chocolate into bits and set aside. Melt the other over boiling water or very low heat. Cool. Mix sugars, butter, eggs, milk and vanilla. Add melted chocolate. Then gradually add the flour to which the salt and baking powder have been added. Gradually mix in the chocolate bits and nuts. Drop by teaspoonful on an ungreased baking sheet. Bake at 375° for 10 to 12 minutes.
Fry sausage and remove from grease. Set aside. Fry hen to golden brown and remove from oil. Cool and debone. Pour off most of oil where chicken was fried. Add onions to oil and saute. Then add celery, pepper and garlic with a little water. Add chicken and sausage to vegetables. Reduce heat. Cover and let simmer until chicken is tender. Add water and let come to a rapid boil. Add uncooked rice. Stir slowly. Let come to a boil and then reduce heat as low as possible. Occasionally lift rice from bottom of pot without stirring. Let cook on low heat for 45 minutes.
Saute pepper, onion and celery in butter. In 2-quart casserole, mix sauteed vegetables with rice and broccoli. Mix chicken soup and milk, then pour over rice mixture. Spread Cheez Whiz over top. Bake in oven at 350° for 30 or 40 minutes. Serves 10.
In a large mixing bowl, combine biscuit mix, sugar and dry gelatin. Combine in a small mixing bowl the eggs, milk and oil; stir into dry ingredients until moistened. Beat vigorously by hand 1 minute until smooth. Pour batter into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for about 25 to 30 minutes or until cake tests done. Cool 5 minutes.
Stir all ingredients thoroughly (except meat). Add boned meat. Cover with plate and put a heavy weight on it. Leave meat in brine for 48 hours or more. Remove from brine, wash and tie to keep in shape. Place it in cold water to cover. Bring it to the boiling point. Remove the scum, cover it and simmer for 4 to 5 hours. Skim at intervals. Let it cool in broth. Serve it with any horseradish sauce. You can also follow any cookbook recipe such as corned beef and cabbage, etc.
In a large mixing bowl, combine the raisins, sugar and butter or margarine. Pour the boiling water over the mixture. Cover and set aside for 8 to 10 hours or overnight.
Mix sugar and water to dissolve sugar. Add all juices and mix well. Makes 1 gallon.
Mix onions, 3 1/2 cups cheese and remaining ingredients in a 2-quart casserole. Sprinkle 1 cup of cheese on top and bake at 350° for 30 minutes.
Place venison and onion in slow cooker. Combine the next 7 ingredients; pour over venison. Cover and cook on high for 3 to 3 1/2 hours or until meat is tender. In small bowl, combine cornstarch, sour cream and horseradish; mix well. Gradually stir into venison mixture. Cover and cook 15 minutes longer or until sauce is thickened. Serve over noodles.
Heat oven to 350°. Grease 12-cup Bundt or 10-inch tube pan. For cake, beat sugar and margarine until creamy. Stir in milk, eggs and 2 teaspoons grated orange peel. Gradually add combined flour, oats, baking powder, baking soda and salt. Mix well. Beat on medium speed of electric mixer for 1 minute. Fold in cranberries. Spread into prepared pan. Bake 50 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes.
Layer avocado dip, mushrooms, onions, tomatoes, bacon, Cheddar cheese and olives. Use Tostitos for dipping.
Sprinkle chicken with salt, paprika and pepper. Brown rice and onion in butter. Spread rice mixture in a 13 x 9 x 2-inch buttered baking dish. Add broth and celery salt. Place chicken on top of rice-broth mixture. Cover dish tightly with foil. Bake at 350° for 1 hour. Remove cover and bake 15 minutes longer or until meat is tender. Makes 6 servings.
Cube potatoes; boil 15 minutes. Saute onion and celery in butter. Mix flour with milk; add to potatoes. Stir in remaining ingredients. Add small cube Velveeta cheese; simmer.
Brown meat in a large heavy pot until it loses its color. Drain off fat. Add onion, peppers (or chiles), garlic and mushrooms. Cook until vegetables are soft. Add remaining ingredients, except cheese, and mix well. Bring to a boil. Cover and simmer 1/2 to 1 hour. Adjust seasonings to taste. Sprinkle cheese on each serving. Yields 6 to 8 servings.
Coat a large Dutch oven with cooking spray. Add margarine and place over medium heat until margarine melts. Add green onions and garlic; saute 2 minutes. Add mushrooms and saute 3 minutes. Sprinkle flour over vegetables; stir and cook 1 minute. Gradually add broth and next 4 ingredients, stirring with a wire whisk until blended. Bring to a boil, reduce heat and simmer, uncovered, 5 minutes.
Preheat oven to 450°. Grease cast-iron skillet and place in oven to heat. Mix ingredients, reserving sausage. Mix well. Add sausage. Mix. Pour batter into hot skillet. Bake 20 to 25 minutes.
Boil potatoes until tender, peeling the skins off and slice while still warm. Heap chopped onions in center of potatoes. Top with sugar, salt and pepper. Fry cut up bacon, stirring, until crisp. Skim bacon from frying pan; set aside. Add water and vinegar to bacon grease and bring to a boil. Pour over potatoes and onions and toss this mixture lightly to mix well. Add bacon, crumbled, last. Slice boiled eggs to garnish top. Serves 8 to 10.