HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown together hamburger, onion and bacon. Add catsup, brown sugar, vinegar, baked beans, lima beans, kidney beans and butter beans. Bake at 325° for 2 hours. Do not overbake.
Core, rinse and thoroughly drain lettuce; chill in disposable plastic bag. Prepare Mustard Dressing. Shortly before serving, line 4 individual serving bowls with a few outer lettuce leaves. Cut remaining lettuce into bite-sized chunks to measure 2 quarts. Combine with mushrooms, radish and onions. Divide among the 4 bowls. Top with egg slices and bacon strips. Garnish with tomato wedges. Serve at once with Mustard Dressing. Makes 4 servings.
Place torn lettuce as the first layer into a 9 x 13-inch plastic or glass container. Add enough lettuce to cover the bottom of the dish. Place each vegetable spread evenly over the lettuce, layer by layer. Spread the mayonnaise like a thin frosting over the top layer of vegetables. Sprinkle the brown sugar over the mayonnaise and add the shredded cheese evenly over the mayonnaise. Sprinkle with a generous amount of bacon bits. Refrigerate. The lettuce needs to be well drained or this will become very soggy!
Combine ingredients and knead into log shape. Wrap and chill; cut into 1/4-inch slices. Bake in a 350° oven for 10 minutes or until brown or really set (firm). I would check the bottoms.
Cook macaroni as directed and drain. Brown meat with onions. Add sauce and seasoning. Mix drained macaroni with egg and milk. Spread macaroni mixture in 9 x 13-inch greased pan. Cover with meat. Bake until cheese melts, 25 to 30 minutes at 350°.
Beat eggs until frothy. Add cooking oil and beat again. Then add sugar and vanilla and beat well. Combine flour, salt, cinnamon, baking soda and baking powder. Add to egg mixture. Then add nuts and apples; mix well. Bake in greased 13 x 9 x 2 1/2 baking pan. Bake at 350° for 35 to 40 minutes. It may take longer depending on apples used.
Mix all ingredients together in a large bowl. Shape candy into small balls or a log. Serve.
Preheat oven to 350°. Mix all ingredients until well blended. Bake about 1 to 1 1/2 hours.
Combine all ingredients in casserole dish. Bake at 350° for 45 to 60 minutes.
Mix evaporated milk, sugar, butter and vanilla; bring to a boil. Once a boil starts, let it boil at a little lower heat for 7 or 8 minutes, stirring continuously while it is boiling. After 7 or 8 minutes take off burner and add chocolate chips slowly, stirring while you add them, then add marshmallows, also stirring vigorously while adding them. Then pour into rectangle cake pan or any large pan. Let cool. (If weather is hot, fudge is best kept in the refrigerator.)
Fry bacon crisp and break into small pieces. Add to beans. Add remaining ingredients. Mix well. Bake at 350°, stirring often, at least 1 hour.
Cook vegetables as directed on package; drain well. Combine remaining ingredients; stir into hot vegetables. Add salt to taste.
Cream together first 3 ingredients. Shape into large eggs. Freeze. Melt chocolate and paraffin in a double boiler. Dip eggs in chocolate with a large spoon or spatula, until covered with chocolate. Lift onto wax paper. Trim excess chocolate when hard. Decorate with favorite decorator icing.
Heat Crisco shortening or Crisco oil in large skillet on medium-high heat. Add steak and garlic. Cook until browned. Add tomatoes and one cup beef broth. Cover. Simmer 15 minutes. Stir in green peppers and green onions. Cover. Simmer 5 minutes. Combine remaining beef broth, cornstarch and soy sauce. Stir until well blended. Add to skillet. Stir until thickened. Serve over rice. Makes 6 servings. Contains 520 calories, fat 19 g (171 cal or 33% of total calories), sat fat 4 g (7% of total calories), carb 47 g, protein 39 g, chol 95 mg and sodium 900 mg (*535).
Mix cake mix with 1 package of pudding, oil, walnuts, eggs and club soda. Bake at 350° for 35 to 40 minutes in a 9 X 13 pan. After cake cools, dissolve remaining pudding mix in cold milk. Add cool whip and beat until thick. Spread on cooled cake and refrigerate to let frosting set. Serve chilled.
Peel and cut potatoes either in round slices or side slices. Wash the potatoes under cold water; drain. Pat dry and season with salt and pepper. Put a large, nonstick frying pan (or one sprayed with Pam) on medium-high heat. When pan is hot, add enough oil to fully coat bottom of pan. When oil is hot, add potatoes to the pan and fry on medium-high heat, turning them often so that all potatoes will be crispy and golden.
Crumble angel food cake in large or long Pyrex dish. Mix instant pie filling according to instructions. Add coconut; then pour over cake and mix thoroughly. Top with Cool Whip. Chill in refrigerator.
Mix together all ingredients, except nuts. Make into shape of a ball and roll in pecans. Refrigerate overnight.
Boil potatoes; peel them and let them cool. Boil and peel eggs. Slice potatoes as thin as possible. Add sliced eggs. Add thin sliced cucumber. Dice and fry bacon crisp. Add bacon with drippings. Add salt, pepper and vinegar to taste.
Brown hamburger and onion together; drain well. Add all other ingredients. Cook and add spaghetti. Stir so it doesn't stick.
Flour pork chops in Bisquick; brown in a little oil. Simmer for 1 hour in sauce. The sauce will thicken.
Heat oven to 350°. Wash potatoes; pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups. Melt 3 tablespoons butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. In greased 2-quart casserole, arrange potatoes in 2 layers, topping each with 1/2 the onion and 1/3 of the white sauce. Dot with 1 tablespoon butter. Cover; bake 30 minutes. Uncover; bake 60 to 70 minutes longer, or until potatoes are tender. Let stand 5 to 10 minutes before serving. Makes 6 servings.
In large bowl, combine eggs, syrup, sugars, butter and vanilla. Mix well; add nuts and pour into pie shell. Bake at 350° for 50 to 55 minutes or until knife inserted comes out clean.
Cream butter and sugar; add vanilla and water. Mix in flour and nuts. Form small rolls, 1 1/2-inches long. Place on ungreased cookie sheet. Bake at 300° for 20 minutes. While hot, roll cookies in powdered sugar.
Have all ingredients at room temperature. Combine ingredients and shape into 1-inch balls. Bake at 350° for about 20 minutes. May be frozen before baking.
Steam broccoli and cauliflower over boiling water for 4 to 5 minutes covered until vegetables are crisp and tender. Transfer them to large bowl. Add lettuce and sweetened pepper. Toss gently. Combine chicken broth and remaining ingredients in small jar. Cover tightly and shake to blend. Pour over salad and toss gently. Serve immediately.
In skillet, brown pork chops. Add rest of the ingredients. Cover and simmer 45 minutes or until tender.
Cream butter; gradually add 1 1/4 cups sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Stir in sweet potatoes (squash) and milk. Combine flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg; add to creamed mixture, stirring just until moistened. Stir in raisins and pecans. Spoon into muffin pans, filling 2/3 full. Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; sprinkle over batter. Bake at 400° for 22 to 25 minutes. Yields 2 dozen.
Make batter for angel food cake as directed, except during last 1/2 minute of mixing, add 1/4 teaspoon pure peppermint extract. Pour half of batter into pan. Add 3 to 4 drops red food coloring to batter in bowl. Fold in with 4 to 5 strokes (color does not have to be blended evenly). Pour into pan; marble pink and white batters slightly. Bake as directed. Cool. Frost with our Fluffy White Frosting Mix.
Combine blueberries, sugar, flour, lemon peel and salt. Fill pie shell. Sprinkle with lemon juice; dot with butter. Adjust top crust. Bake in hot oven (400°) for 35 to 40 minutes. Serve warm.
Fry corn tortillas soft and drain all grease from them. Brown hamburger meat. Cook chili in separate pan. In 9 x 13-inch baking dish, lay 6 tortillas flat; spread 1/2 of hamburger meat over tortillas, then spread 1/2 of onion and 1 can of green chilies over meat. Pour 1/2 of chili over it; spread 1/2 of cheese over top. Repeat steps and make second layer with remaining ingredients. Bake in oven at 350° until cheese is melted. Serve with crackers and tossed salad.
Mix beans, broth, water, onion, garlic and salt. Bring to a boil. Cover, reduce heat and simmer 2 hours, stirring occasionally. Add remaining ingredients. Cover and cook 30 minutes. Top with cheese in serving bowls. Serves 6. Contains 41.6 grams fat and 273 calories per cup.
Mix the cake mix, 2 beaten eggs and 1 stick of softened butter. Grease and flour a 13 x 9-inch baking pan. Pat the mixture into the bottom of the pan and halfway up the sides to form a shell. Mix together 8 ounce package of softened cream cheese, 1 stick of butter and 2 eggs. Mix well and add the box of confectioners sugar (reserving 1/2 cup for later). Blend smooth and pour into shell. Bake at 325° for 45 minutes. Cool 10 minutes and sprinkle with the reserved powdered sugar. Cut into pieces when completely cool.
Heat oven to 350°. Combine apples, sugar, flour, cinnamon and nutmeg; stir until apples are well coated. Separate dough into 16 triangles. Spoon about 1 rounded tablespoon of apple mixture onto the center of each triangle. Fold the 3 points of dough over the filling overlapping like an envelope. Place 1 inch apart on an ungreased cookie sheet. Bake at 350° for 20 to 25 minutes or until deep golden brown in color. Remove from pan to cool. Add glaze.
Mix stuffing with onion, 1 can of soup, 1 can of chicken broth and beaten eggs. Spread mixture in 9 x 13-inch pan. Top with chicken. Mix 1 can cream of chicken soup with milk. Pour over chicken and dressing. Bake at 350° for 45 minutes or until set.
Boil chicken (season with salt and pepper), cool and debone. Make homemade roux by browning flour in cooking oil until dark brown (adjust the amount of cooking oil and flour if necessary). Add this to broth and stir completely. Add onions, celery, bell pepper, sausage and chicken pieces. Bring to a boil and then cook on low to medium heat for 30 minutes to an hour. Serve over rice with crackers.
Cook mushroom pieces, onion and green pepper in butter until onion and green pepper are tender. Blend in soup and milk. Add chicken, pimientos and pepper. Heat slowly, stirring often. Serve in individual pastry shells, over toast or over rice. Serves 6.
Mix Jell-O according to package directions, except use only 1 can of water. For other liquid, use pineapple juice, which has been drained out of can. Pour Jell-O into can; chill until set. Run a little hot water on sides to loosen Jell-O, or cut bottom from can and push salad through. Cut between pineapple slices. Serve as a salad or dessert.
Mix cake mix, sugar, sour cream, oil, salt, vanilla and eggs. Grease and flour Bundt pan. Pour small amount of batter into pan. Mix together brown sugar, cinnamon and chopped nuts. Add part of the brown sugar mixture to the pan. Continue layering until both mixtures are used up. Bake at 350° for 50 to 60 minutes. Cool in pan 10 minutes. Remove from pan and cool completely. Drizzle with 1 cup of powdered sugar and 1 tablespoon milk mixture.
Fry bacon until crisp, remove from skillet, add following to drippings: 4 large onions (sliced thin), 1 1/2 cups brown sugar, 1 tablespoon dry mustard, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/2 cup vinegar. Cook 20 minutes. Drain dried butter beans, green lima beans, and dark red kidney beans. Add pork and beans (do not drain). Mix all beans together, add bacon and onion sauce. Bake 1 hour at 350° or crockpot 6 - 7 hours on low.
Combine first 3 ingredients until well mixed. Add dry ingredients, blending until smooth. Fold in egg white. Let rest 10 minutes. Fry on hot griddle just like pancakes. Serve with syrup. Substitute 1/4 cup Egg Beaters and reduce oil to 1 tablespoon for low-fat corn cakes. Makes 6 to 10 cakes.
Cream the oil and sugar. Add eggs, flour, baking powder, baking soda and salt. Add buttermilk, bananas and chopped pecans. Bake at 350° in a greased pan; 2 (9-inch) layers for 25 to 30 minutes or a 13 x 9-inch pan for 35 to 40 minutes. Frost, when cool, with cream cheese frosting.
Mix the ingredients. (Do not use mixer.) Put two cups of powdered sugar in small bowl. Drop by spoonfuls in powdered sugar; roll and shape balls. Place on greased cookie sheet. Bake 7 to 10 minutes at 300° (do not overcook). Makes about 7 dozen.
Mix carefully in large pitcher, then pour into punch bowl so as not to spill around punch bowl.
Brown hamburger and drain. Add Mexican beans, shredded cheese and lettuce, broken into bite-size pieces. Cover with Catalina salad dressing. Be sure to use Catalina. Just before serving, toss with Fritos.
Chop or shred vegetables. Mix other ingredients and bring to a boil. Pour over cabbage mixture and cover let cool. Put in refrigerator overnite. Drain before serving.
Put peaches into bottom of casserole dish. Add 1/2 cup sugar and cinnamon. Mix and set aside. Mix together butter, 1 cup sugar and flour. Sprinkle flour mixture over top of peaches. Bake at 350° for 45 minutes to 1 hour or until lightly brown on top.
Roll out 17 Ritz crackers (very fine crumbs). Mix with 2 cups finely chopped walnuts. Beat egg whites until frothy. Add baking powder and continue beating until stiff. Add vanilla. Fold in sugar, gradually by hand. Gently fold in the Ritz crackers and nuts. Pour into a well-greased 9-inch pie pan. Bake 30 minutes in 350° oven. When cool, cover with whipped cream and shaved chocolate (semi-sweet).
Combine all ingredients. Makes 1/4 cup seasoned salt mixture. Handy all-purpose season for camp cooking.
Combine the first 4 ingredients and let stand until bubbly. Add remaining ingredients. Mix until smooth. Let stand until double. Roll on slightly floured surface until about 1/4-inch thick. Cut donuts. Let rise slightly. Fry in cooking oil until brown. Glaze while hot with powdered sugar glaze with vanilla extract. Let excess drain off.
Brown and drain meat; mix all ingredients. Pour into casserole dish. Bake at 350° for approximately 1 hour. After an hour, sprinkle 1 can chow mein noodles over the top. Return to oven for 20 to 30 minutes.
Melt butter in oven in an 8 x 12-inch glass baking dish or 1 1/2-quart casserole dish while oven preheats. In blender, mix milk, sugar, flour, baking powder, salt and vanilla. Remove pan from oven. Spread batter evenly in pan. Pour batter over melted butter. Do not stir. Pour fruit evenly over batter. Do not stir. Bake, uncovered, at 325° for 30 to 40 minutes until crust is brown.
Cook and drain pasta. Mix all other ingredients in a bowl. Add pasta. Mix well to coat. Refrigerate.
Preheat oven to 250°. Pop corn and set aside in a shallow baking pan. Boil together syrup, brown sugar, butter and vinegar for 5 minutes. Remove from heat and add soda, vanilla and nuts. Stir well. Pour over popcorn. Bake 1 hour, stirring each 15 minutes. Break apart while warm. Cool before serving.
Make a roux with flour and butter. Add chicken broth slowly until thick. Lower heat and add cheese until melted.
Boil chicken until done. Remove from bone. Cook broccoli and drain. Arrange chicken and broccoli in baking dish (11 x 7 1/4-inch).
Bring 2 cups of water to a boil. Add carrots; bring back to a boil. Now add honey and brown sugar, stir until dissolved, then add a small amount of maple syrup. Simmer for approximately 30 minutes, or until carrot slices are tender. Serve in a small bowl with a little of the juice.
Mix and drop from spoon onto cookie sheet. Bake at 350° for about 10 minutes. Cool, then fill with icing.
Brown meat, drain and add seasonings. Add boiling water, tomato sauce and soy sauce. Cover and simmer for 15 minutes. Add celery, carrots and split peas. Cook 30 minutes more. Add macaroni. Cook 30 minutes. Sprinkle cheese on top and serve. Serves 10.
Mix flour, baking powder, 3/4 cup sugar, 1 1/2 tablespoons cocoa, milk and butter; add nuts. Spread in 8-inch square pan. Sprinkle brown sugar and 4 tablespoons cocoa. Cover with 1 3/4 cups hot water. Bake at 350° for 45 minutes.
Prick bottom and sides of pie crust. Bake at 400° for 6 to 7 minutes. Let cool. Spread mustard evenly over bottom of crust. Melt butter in large skillet. Add zucchini and onions and cook over low heat, stirring occasionally. Stir in parsley, basil, garlic powder and oregano; cover and simmer 5 to 7 minutes. Combine eggs and cheese, stir into zucchini mixture. Pour into pastry shell. Bake at 375° for 20 to 25 minutes or until lightly browned.
In saucepan, combine sugar, flour and salt. Gradually stir in milk. Add chopped up chocolate squares. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amounts of hot mixture into yolks. Return to hot mixture. Cook 2 minutes more, stirring constantly. Remove from heat. Add butter and vanilla. Cool and pour into baked pastry shell. Add meringue and bake until golden brown.
Put flour and 1 1/2 Tbsp. sugar in food processor, add chilled butter and process until mixture becomes crumbly. With processor running, slowly pour in soda water, mixing until mixture forms a ball. If mixing by hand, cut butter into flour and sugar; slowly add soda water, mixing with a fork. Press dough mixture into a 4 inch circle; wrap in plastic wrap, and refrigerate at least 1 hour. On a floured surface roll out to fit a 9 inch round or 11 x 7 inch baking dish allowing a 2 inch overhang. Pour berries into crust; sprinkle sugar over fruit, dot with butter. Drizzle bourbon over fruit. Fold edges of crust over fruit, leaving center open. Sprinkle with additional sugar if desired. Bake at 425 degrees for 45 minutes. Serve at room temperature with Vanilla Cream Sauce.
Mix all ingredients until moist. Bake in greased 13 x 9 x 2-inch pan for 25 minutes at 350°.
Preheat oven to 350°. Dredge chicken pieces in seasoned flour. Fry, browning on all sides. Meanwhile, place all but one garlic clove in a heavy Dutch oven. Place browned chicken over garlic. Sprinkle liberally with parsley, thyme, sage, rosemary, salt and pepper. Place the remaining garlic clove in a small pan with the butter and simmer to melt. Pour the garlic butter over the chicken. Cover the Dutch oven.
In a small bowl beat egg whites with cream of tartar and salt until soft peaks form. Gradually beat in sugar. Continue beating until stiff peaks form. Add vanilla. Fold in chocolate chips. Preheat oven to 300° for 10 minutes. Turn oven off and put cookies in oven overnight.
Pour boiling water over oats and let stand a few minutes. Combine butter, vanilla, eggs and both sugars. Add oatmeal mixture. Sift together remaining dry ingredients. Add to mixture. Bake in lightly buttered long baking pan at 350° for 20 to 30 minutes. While cake is still hot, pour topping over top. Run it under the broiler long enough to slightly brown.
Cream sugar and butter, then add egg. Blend in carrots, lemon juice, sifted flour, baking powder and soda last. Bake in buttered ring mold at 350° for one hour.
Melt jello and cream cheese in 1 cup hot water. Mix in all other ingredients and chill.
Combine vegetables, raisins and kernels in a large bowl. Blend mayonnaise, sugar and vinegar; pour over vegetable mixture. Stir to coat well. Cover and set in the refrigerator at least 1 hour. Sprinkle bacon just before serving.
Mix cornmeal, cold water and salt. Slowly stir cornmeal mixture into the boiling water in a saucepan. Cook and stir until thick. Lower heat; cover and cook for 15 minutes, stirring as needed to keep from sticking. Makes 6 servings (1/2 cup each).
Dissolve jello in hot water. Add applesauce. Chill. You can unmold on platter with lettuce, nuts and celery.
Combine yeast, 1 teaspoon sugar and 2 tablespoons warm water; let stand for 5 minutes. Add buttermilk to the yeast mixture and set aside. Combine flour and next 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in shredded cheese. Add buttermilk mixture, stirring just until dry ingredients are moistened. Cover and chill 30 minutes. Turn dough out onto a lightly floured surface and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on lightly greased baking sheet. Cover and let rise in a warm place (85°) free from drafts 30 minutes. Bake at 400° for 10 to 12 minutes or until golden brown.
Mix milk, lemon juice, and cool whip in large bowl until smooth. Pour into pie crust. Chill in refrigerator for 1 hour before serving.
Combine all ingredients except watercress and French bread in large bowl; mix well. Shape into loaf in rectangular baking pan. Bake in preheated 325° oven until meat thermometer inserted into center registers 170°, about 1 1/2 hours. Cool on wire rack; refrigerate until cold. Garnish with watercress; serve with French bread.
Boil tea bags in 2 cups water. Pour into gallon jug. Add other ingredients and fill rest of jug with water to make 1 gallon.
Mix all ingredients by hand. Put in greased and floured 9 x 12-inch pan. Bake at 350° for 40 to 45 minutes.
Cook macaroni in boiling salted water until tender and drain. In saucepan, melt butter. Blend in flour and pepper. Mix milk. Cook and stir until thick and bubbly. Add cheese; stir until melted. Mix cheese sauce with macaroni. Turn into 1 1/2-quart casserole. Bake at 350° for 35 to 40 minutes or until heated through. Makes 6 servings.
Saute onion, bell pepper, celery and green onions in oleo. Brown flour in oil. When flour browns, turn to low. Add okra. Fry sausage (sliced thin). Salt and pepper to taste. Add chicken (cooked and deboned into large pieces). Add broth to pot. Add sausage, gumbo file, garlic salt, tomatoes, bay leaves, Worcestershire sauce, crab boil and cream of mushroom soup. Simmer until almost done; add tuna in water and cut up ham and shrimp.
Brown and drain ground beef. Add tomatoes, tomato paste, onion (chopped) and spices. Simmer for 15 minutes. Layer lasagna noodles in 9 x 12-inch pan. Top with 1/2 cottage cheese and 1/2 sauce. Repeat. Bake at 350° for 30 minutes. Cover with aluminum foil and bake 30 minutes at 350°. Top with Mozzarella cheese and bake additional 15 minutes. Let set several minutes before serving.
Slice onions and fry light yellow in butter. Grate or slice cheese over top of onions which you have placed in casserole. Cover with soup and milk. Top with slices of French bread and bake for 20 to 30 minutes at 350°.
Bring the sugar and water to a boil and continue to boil for 3 minutes. Let cool and then add frozen orange juice, pineapple juice and the juice of a lemon. Put the bananas through a blender and add to mixture. Freeze. Thaw out 3 hours before time to serve. Put in punch bowl and add ginger ale. Yields 60 servings.
Mix thoroughly and use as a salad or stuffing in pita bread sandwiches. Also use for tacos or enchiladas.
Mix first 4 ingredients together with hands. Press in 9 x 13-inch pan. Melt chocolate chips and pour over peanut butter mixture.
Leaving hash browns frozen, mix all ingredients together. Put into 9 x 13-inch casserole dish. Top with French fried onions. Bake at 350° for 45 minutes.
Cut broccoli flowerets and some stem into medium size pieces. Drain to dry completely. Put raisins into boiling water and drain immediately. Mix salad dressing, vinegar, sugar and salt. Pour over broccoli and mix well. Refrigerate overnight. Mix again before serving. Crisp bacon bits or sunflower seeds may be added.
Pour 1 1/4 cup blueberries into pie crust. Spread evenly and set aside. Combine 1 cup blueberries, sugar, cornstarch and water in medium saucepan. Cook and stir over low heat until thickened. Remove from heat. Stir in margarine and vanilla. Pour over blueberries in pie crust. Chill. Spoon whipped topping around edge. Garnish with 1/4 cup fresh blueberries.
Place chicken pieces in large, shallow baking pan, skin side up. (Use a pan about 15 x 10 x 2-inch.) Brush with corn oil. Bake, uncovered, in a 450° oven for 20 minutes.