HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Cook bacon in large skillet on medium heat until almost crisp; drain. Wrap bacon around water chestnuts; secure with toothpicks. Place in baking dish. Mix remaining ingredients; pour over water chestnuts. Bake 45 minutes. Makes about 24.
Combine concentrate with water, nectar and lemon juice. Mix until smooth. Add sherbert just before serving. Gently add ginger ale. Serve immediately. Serves 24 (8 oz.) servings.
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese. Stir well. Spoon into a greased dish. Crush cereal and stir in remaining butter. Sprinkle over potato mixture. Bake 50 minutes at 350°.
Boil the eggplant until soft. Cut eggplant in half; scoop out pulp and mash well. Simmer onion in butter until tender. Add the bread crumbs and salt and pepper to taste. Stuff pulp mixture back into eggplant shells and bake in a hot oven 15 to 20 minutes.
In a medium sized bowl, toss meat with soy sauce and let stand while preparing the other ingredients. In a large heavy skillet or wok, heat 1 tablespoon oil over moderately high heat. When oil is very hot, drain beef, saving marinade; add beef to oil. Stir quickly for about 3 minutes, until brown. Place a colander over the marinating bowl and pour in beef pan juices. Wipe the skillet with a paper towel. Heat the remaining 3 tablespoons of oil in skillet over moderate heat. Add onion and cook, stirring frequently, until it softens. Add cabbage and sprinkle with salt. Cook about 2 minutes. Sprinkle sugar inside the edge of the skillet. Stir in beef, the juices from the bowl and the chicken broth. Cook about 1 minute. Add spaghetti. Stir mixture and heat for about 3 minutes.
Prepare peppers. Cut off tops about 1/2-inch below the stem and remove seeds. Blanch peppers for 1 to 2 minutes in boiling water; drain. Brown meat slightly in oil over medium heat. Add onions and cook until vegetables are soft. Remove from heat. Stir in together 2/3 cup of cheese and all remaining ingredients. Spoon mixture into peppers. Sprinkle tops with remaining cheese. Bake at 350° for 30 to 35 minutes.
Mix jello; set in refrigerator until it is of egg white consistency. Beat cream cheese until smooth; add milk, sugar and vanilla. Stir in nuts. Set aside.
Cook shredded cabbage in boiling salted water for 10 to 15 minutes. Melt butter. Add combined dry ingredients. Add milk gradually. Stir until thickened. Pour over drained, cooked cabbage.
Combine and shake well. Refrigerate 1 hour. Great on spinach salad.
Mix all together (batter will be thin). Grease and flour cookie sheet or jelly roll pan. Spread batter to cover bottom of pan. Bake 15 minutes at 350°. Let cool.
Microwave jelly on medium for 4 minutes. (If using preserves, microwave for 2 minutes.) Mix mustard into heated jelly. Place wiener pieces in jelly mixture. Microwave 2 minutes on Medium.
Heat milk and butter. Mix sugar, flour, egg yolks and salt. Add to milk and butter. Cook until thickened. Add vanilla. Pour into baked pie shell. Top with meringue. Brown in the oven.
Mix sugar with apples. Let stand until sugar dissolves. Add eggs and beat well. Sift dry ingredients together. Stir into apple mixture. Bake at 375° for 40 minutes. While cake bakes, make sauce. Pour over cake as soon as cake comes from oven.
Soften dry yeast in warm water. Combine milk, sugar, salt and shortening . Cool to lukewarm. Add 1 cup flour and beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, kneading well. Cover and let rise in warm place until dough doubles. Turn onto floured surface and shape as desired. Bake at 375° for 20 minutes. Makes approximately 12 rolls.
Soften cream cheese and beat well with sharp Cheddar cheese. Add all ingredients, then stir in parsley and pimentos. Form into a ball and cover with nuts. Refrigerate.
Mix together first 4 ingredients. Spread mixed ingredients onto bun with 1 slice meat and 1 slice cheese. Wrap in aluminum foil. Place on cookie sheet. Place in preheated oven for 20 minutes at 350°.
Beat egg whites until peaks form. Cook all ingredients, except vanilla, food coloring and walnuts. Boil to a hard ball stage. Add coloring and vanilla, then add to egg whites and beat on medium speed until all gloss has left. Add walnuts, then spoon out onto waxed paper until set up.
Brown meat and onion; add water. Place meat, onion, tomatoes, tomato juice, green pepper, potato, 3 tablespoons chili powder, cloves and sugar in crock-pot. Cook on high for 2 hours. Add additional 3 tablespoons chili powder or amount desired. Continue cooking an additional hour.
Beat together first 5 ingredients. Add pecan halves. Pour into unbaked pie shell. Bake at 375° until set, 40 to 50 minutes.
Cut steak in 1-inch cubes. Mix soy sauce, garlic and salad oil; let stand 1 hour. Fry in very hot pan for about 5 minutes; stir occasionally. Lower heat. Mix cornstarch with water; stir in pan. Add tomatoes; cover and cook 5 minutes. Great with rice and a salad.
Generously grease bottom and sides of a 13 x 9-inch baking pan. Reserve 1/2 cup dry cake mix for filling. In a large mixing bowl, combine remaining dry cake mix, margarine and 1 egg; mix until crumbly. Press into prepared pan. Bake at 350° for 15 to 20 minutes, until light golden brown.
Wrap chicken in foil and bake at 425° until very tender (about 40 minutes). Shred into small strips. Mix with soups and sour cream. Put into casserole dish. Crumble Ritz crackers and mix with melted butter. Spread over chicken mixture. Bake, uncovered, at 350° until bubbly.
Bring potatoes and onion to a boil; cook until almost done, but not mushy. Make up flour paste (1/4 to 1/2 cup flour). Add water to make smooth paste. Stir into potatoes. As it thickens, add milk until the right consistency. Add the butter; stir well. Salt and pepper to taste.
Mix dry ingredients, then add all liquids. Mix with spatula or fork. Make a pattern on top and sprinkle a little sugar on pattern. Bake at 350° for 30 to 35 minutes in two 8-inch pans.
Cut peppers into thin strips; combine vinegar and sugar. Simmer for 15 minutes, then add peppers and onions. Heat to almost boiling. Pour in jars and seal.
Combine, shake and allow to sit in the refrigerator for an hour or so. Shake before each use.
Mix all ingredients with mixer. Cover; let stand overnight. Serve with chips or vegetables. Add 1/3 cup real bacon bits, if desired!
Boil eggs 3 minutes. Cool by running water over eggs. Peel and cut in half. Take out yolk and put in small bowl. Add mayonnaise, salt, pepper and squirt of mustard. Place back in white of the egg and sprinkle with paprika.
Preheat oven to 350°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Cream the butter, 1/2 cup of sugar and egg yolks in food processor with metal blade or in a mixing bowl with electric mixer until well blended. Add flour and mix until incorporated. Pat the dough into bottom of prepared pan. Bake 15 to 20 minutes until lightly browned. Remove from oven (leave oven on). Cool pastry for 5 minutes and spread with jam.
In large skillet, melt butter over medium-high heat. Add onion. Cook, stirring often, 3 minutes or until soft. Add mushrooms. Cook, stirring 5 minutes, or until mushrooms are tender. Stir in peas, lemon juice, salt and pepper. Cook, stirring 3 to 5 minutes or until heated through. Serves 6.
Mix well and drop by teaspoonfuls. Bake at 375° for 15 minutes.
Mix 1/4 cup pecans, oleo and flour and press into 9 x 13-inch baking pan. Bake until golden brown. Sprinkle with powdered sugar after cooling. Mix 1 carton Cool Whip and cream cheese. Spread this mixture over the pecan mixture. Cover with chocolate pudding. Top pudding with 2nd carton of Cool Whip. Sprinkle remaining pecans on top. Refrigerate for 1 hour.
Mash potatoes, adding milk and butter. Add yeast, eggs, salt and flour; mix. Add flour; let stand until bubbly. Add enough flour to make soft dough. Let rise until double. Cut out with doughnut cutter. Let rise again. Fry in deep fat fryer, turning only once, until light golden brown.
Combine oil, sugar and eggs. Beat. Add dry ingredients, carrots, nuts, coconut and pineapple. Bake in a 13 x 9-inch pan at 350° for 35 to 40 minutes. Check for doneness with a toothpick.
Cook potatoes until just done. Add boiled eggs, retaining 1 of the whites for slicing and putting on top of salad. Add all other ingredients, with salt and pepper to taste. Add mayonnaise until of desired consistency.
Put uncooked rice in bottom of baking dish; add a layer of broccoli, then a layer of chicken. Pour in chicken broth. Make a White Sauce and pour over all.
Peel potatoes; cut into cubes. Cover with water and season with salt and pepper to taste; boil with chopped onion until tender, but firm (do not overboil). Drain all water off with a strainer. Stir gently the margarine and sour cream into the potatoes until margarine is melted and sour cream is well blended. Place in baking dish. Top with grated cheese and bacon bits. Bake at 350° for 20 minutes or until cheese melts.
Mix by hand cake mix, margarine and 1 egg. Press in 9 x 13-inch cake pan. Mix until smooth the cream cheese, powdered sugar and 3 eggs. Pour over cake mix. Bake at 300° for 45 minutes.
Combine graham cracker crumbs and melted oleo and press in bottom and sides of pan.
Combine bacon, potatoes and onion. Add remaining ingredients to bacon drippings and heat. Pour over potatoes.
Sift dry ingredients together. Blend in the shortening, milk and egg. Stir to stiff dough. Knead and roll to 1/2-inch thickness. Cut into biscuits and bake 10 to 15 minutes in 450° oven.
In large mixing bowl, cream together margarine, sugars, egg, peanut butter, vanilla and salt. Gradually add flour and soda; mix well. Cover and chill. Roll into walnut-size balls; place each into miniature muffin tin. Bake at 350° for 8 to 9 minutes. Remove from oven. Gently press one peanut butter cup into each cookie to make depression. Cool in pan 10 minutes. Makes about 3 1/2 dozen cookies.
Heat oven to 475°. Pour Crisco pure canola oil into a 13 x 9 x 2-inch ovenproof baking dish. Add shrimp and sprinkle with garlic, salt and pepper, then toss with bread crumbs and parsley. Bake at 475° for 5 minutes. Turn shrimp gently with a slotted spatula and bake 3 to 5 minutes more or until pink and bread crumbs are brown. Serve immediately with lemon wedges and rice, if desired.
Pour pudding mix in 1 1/2-quart casserole dish. Stir in juice from pineapple and juice from mandarin oranges to make 1 cup liquid. Set pineapple and oranges aside. Cook pudding mix 3 to 4 minutes on high or until mixture boils, stirring once. Add pineapple and oranges. Refrigerate 1 hour or until ready to serve. Stir in bananas when ready to serve. Keeps several days.
Place nuts in bottom of well-greased and floured tube or Bundt cake pan. Mix other ingredients well. Pour over nuts. Bake 1 hour at 300°. While cake is still warm, pour glaze over it.
Brown in skillet the margarine, onion and rice. Pour into buttered casserole dish. Add onion soup, beef consomme, curry powder and mushrooms. Bake covered for 1 1/2 hours at 350°.
Stir-fry shrimp, red pepper and snow peas in oil for 3 1/2 minutes. Add remaining ingredients and cook 2 minutes.
Beat eggs until light. Add oil, white and brown sugar, zucchini and vanilla. Mix. Sift together flour, soda, baking powder, cinnamon and salt and add to above mixture. Stir in chopped nuts and mix. Pour into 2 (5 x 9-inch) greased and floured pans. Bake in 350° oven for 1 hour. This bread is very moist and freezes well.
Parboil zucchini 5 to 8 minutes. Drain and cut in half lengthways. Hollow out, leaving 1/4-inch shell. Chop centers. Melt butter, then combine cheese, chestnuts, bread crumbs, garlic, tomato and zucchini centers. Cook filling until cheese starts to melt. Fill hollow zucchini. Bake in 350° oven for 25 to 30 minutes.
Cream butter, sugar and eggs until light and fluffy. Add vanilla and dry ingredients. Mix in nuts, spread in greased jelly roll pan. Bake at 350° for 15 to 18 minutes. Remove from oven and place miniature marshmallows on top of cake. Return pan to oven for an additional 2 to 3 minutes. Remove from oven and with knife dipped in water, spread marshmallows evenly. Let cool. Combine chocolate chips, peanut butter and 3 tablespoons oleo and cook over low heat, stirring constantly until melted and well blended. Remove from heat and add rice cereal. Spread over cake and cool completely. Cut into squares.
Drain string beans. In 2-quart casserole, layer ingredients in order. Repeat with second cans. Bake, covered, for 30 minutes in oven at 425°. Uncover and mix. Bake 15 minutes.
Mix all together very well and bake at 350° for 30 minutes. Serves 8.
In a large bowl, beat cheese until fluffy. Gradually whip in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours. Top with cherry pie filing. Just before serving, refrigerate leftovers.
Heat 1 tablespoon oil. Add broccoli, carrots, pepper and celery. Stir-fry 3 minutes. Set aside. Add oil to hot skillet; fry shrimp 3 minutes. Return veggies to skillet. Pour in fajita sauce, brown sugar, ginger and mustard. Cook 2 minutes longer, tossing to blend. In hot skillet, stir-fry rice. Serve shrimp and veggies over rice. Sprinkle with almonds.
Fill Dutch oven pot 3/4 full with water. Put in spices and bouillon. Cut up and put in onion and celery. Bring to boil. Throw in leftover chicken (if chicken breast is uncooked, put in with onion and celery) and mixed vegetables. Let cook on medium heat 15 to 20 minutes. Put in flavor package from 1 of the Oodles of Noodles (not noodles). Mix cornstarch with small amount cold water in separate bowl until smooth. Turn heat up on high to boil. Pour in starch mixture slowly while stirring soup. Break up noodles while still in package. Pour into soup. Let cook another 3 minutes. Serve.
Cut up fryer and place in 2 or 3-quart casserole dish. Mix soup, potatoes and onions with 2 cups water. Pour over chicken. Cover with aluminum fol and bake in 400° oven for 1 hour and 15 minutes. Serve over rice.
Drain shrimp and crumble. Add all other ingredients and mix well. Chill for several hours. Serve with crackers.
Cook spinach, then drain (very well). Mix ingredients putting spinach in last. Dump ingredients into middle of bread, saving the middle pieces for dipping.
Mix softened cream cheese with the can of chicken and the chopped scallion onions. Add seasoned pepper and garlic salt to taste. Allow to chill in the refrigerator before serving with your favorite cracker. A great dip for tailgating or parties!
Mix together the first 4 ingredients and pat into a 9 x 13-inch pan. Mix the remaining ingredients and pour over the crust. Bake in a preheated oven at 325° about 1 hour.
Cut potatoes into 1/4-inch slices. Place slices on aluminum foil coated with vegetable cooking spray. Spray potato slices with cooking spray or may brush with cooking oil. Sprinkle with seasoning salt and pepper. May use any spices. Place on grill rack over medium-hot coals; cook 10 to 15 minutes, turning once.
Preheat oven to 300°. Reserve 1 cup dry cake mix. In a large mixing bowl, combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly onto bottom and 3/4 of the way up the sides of a greased 9 x 13-inch pan.
Mix pretzels, butter and 3 teaspoons sugar. Press into 13 x 9-inch pan. Bake 8 minutes at 400°. Cool.
Let sherbet sit until soft enough to mix with a big spoon. Place in punch bowl, then add ginger ale and club soda. Stir gently until well blended, then serve.
Melt chips and peanut butter over hot water. Add noodles and marshmallows. Stir and drop on waxed paper.
Cook first 5 ingredients in double boiler until thick. Mix cream cheese, pimento and onion. Add 2 mixtures and beat. Refrigerate and it thickens. Serve with veggies or crackers.
Spread cooked broccoli in buttered 13 x 9-inch pan. Beat eggs until fluffy. Add flour, salt, baking powder, cottage cheese, Mozzarella and butter. Mix well. Stir in bacon and pour over broccoli. Bake at 350° for 40 minutes. Do not overcook as it will be dry.
Combine dates, raisins, pecans and cracker crumbs. Melt butter and marshmallows together on medium heat. Pour over date mixture and mix well. Pour into buttered 9 x 13-inch pan. Cool for 1 hour, then cut into squares.
Mix and spread on small open face hamburger buns. Broil; not too close to heat until done.
Bring the broth, chicken and water chestnuts to a boil. Mix the cornstarch and water together. Pour into soup, stirring constantly. Mix in the eggs until set. Serve hot.
Brown bacon and hamburger. Add the rest of the ingredients. Bake 1 hour at 350°.
Preheat oven to 375°. Separate rolls into 2 large rectangles. Place dough into 15 x 10-inch jelly roll pan (or a small cookie sheet). Gently press dough to seal perforations.
Prepare noodles according to package directions. Cook ground beef, onion, and pepper.	Add drained corn and tomato paste to ground beef mixture and allow to simmer for about 10 minutes. Place noodles in bottom of 9 x 13-inch glass baking dish.	Pour ground beef mixture over top of noodles. Spread mushroom soup evenly over ground beef mixture, then completely cover mixture with sliced cheese. Bake at 350° until cheese melts.
Combine in large bowl the mushrooms, cherry tomatoes, white vinegar, oil, garlic clove, marjoram, salt, sage, pepper and dry mustard. Cover. Marinate 12 to 48 hours in refrigerator. Stir occasionally.
Mix pecans, raisins and cherries. Add coconut, sugar and crumbs. Add melted butter and shape into balls. Dip into 12 ounces chocolate morsels melted with 1/2 block paraffin in a double boiler. Put on waxed paper until set. Keeps for months in a tight container. Makes approximately 90 cookies.
Brown ground beef. Drain off fat. Add onions. Cook until onions are transparent. Add chili mix, beans, salt and tomato sauce. Stir well. Cook over low heat until beans are cooked.
Mix Cool Whip and Smucker's topping together and spread between layers. Crunch candy bars in food processor and sprinkle on top.
Melt margarine in baking dish. Cover with 1/2 of the herb stuffing mix; set aside. Mix together the squash, carrot, onion, soup and sour cream.
Place hash brown potatoes in a 9 x 13-inch pan. In saucepan on stove, mix half and half, butter and salt. Pour over potatoes. Sprinkle with 1 cup Parmesan cheese. Bake at 325° for 1 hour.
Put sliced apples in a buttered casserole dish and mix dry ingredients separately; cut butter into mixture. Mix dry mixture into apples. Bake 30 minutes at 350°. Serve hot with whipped cream.
Etouffee: Saute onion, bell pepper and celery in margarine until tender. Put shrimp in and cook for 5 to 10 minutes. Add cream of mushroom soup and Ro-Tel tomatoes and cook for 15 to 20 minutes on low to medium heat. Serve on hot rice.
Blend together flour, lard, salt and water and bake for pie crust. Slice peaches into pie shell. Cook sugar and water and cornstarch until thick. Cool and add peach or orange gelatin. Pour mixture over sliced peaches; add whipped topping on the top. Serves 6.
Brown celery and onion in oleo. Add hamburger and fry until done, stirring often. Drain. Heat kidney beans, tomato juice and soup. Add hamburger mixture and chili powder. Cook altogether well, until celery is tender.
Saute onion with 1/2 stick butter. Add 3 cups water and chicken bouillon cubes; boil. Add the noodles; cook 5 minutes. Add broccoli; cook 5 minutes. Add milk and cheese. Don't boil again. Easy to make and good to eat!
Mix ingredients in order listed. Bake in greased and floured pan for 25 minutes at 300°. Ice in pan with Fudge Frosting. (I double recipe and put in 9 x 13-inch pan and bake 35 minutes.)
Mix well and shape into 2 balls. Roll in 1 1/2 to 2 cups chopped pecans. Can be frozen.
Place butter in a 9-inch microproof pie plate and place in oven. Combine eggs, water, salt and pepper; beat lightly with fork. Pour into heated pie plate and cook for 60 seconds. Sprinkle with cheese and cook 1 1/2 minutes. Fold and cut in half and serve immediately.
Salt, pepper and season strips. Fry in skillet in 2 tablespoons oil until tender. Warm tortilla shells as per package directions. Place strips of chicken on shells; top with choice of lettuce, tomato, onion or sour cream.
Scramble eggs (with milk), bell pepper, onion and olives. Have ready crushed chips, cheese and salsa. Mix with scrambled eggs 2 minutes, until blended. Pour into a 9 x 13-inch greased baking dish and bake at 350° for 30 minutes. Top with pint of sour cream. Return to oven to warm.
Mix everything together, pour batter into a pot. Put the pot in a 400° oven for 100 minutes and then take it out when the bell rings. Scoop them off the pan and eat them.
Cream butter, shortening and egg yolks. In a separate bowl, sift dry ingredients. Add to creamed mixture gradually, alternating with buttermilk. Fold in pecans. Add vanilla. Fold in egg whites. Pour into well-greased Bundt pan and bake at 350° for about 45 minutes or until a toothpick comes out clean.
Grease a 9 x 13-inch baking dish. Steam broccoli about 3 minutes. Cool and press dry. Beat eggs and milk until frothy. Mix flour, baking powder and salt together. Add to egg mixture, mixing well. Fold in broccoli, cheese, margarine and onion. Spread evenly into prepared dish. Sprinkle with seasoned salt. Bake at 350° for 35 minutes or until lightly browned and set. Let stand 5 minutes. Cut into 1 1/2-inch squares. These freeze well. Yields 3 to 4 dozen.
Cut thin slices off tops of rolls. Hollow out centers, leaving 1/2-inch thick shells; set aside.
Cook rice per package directions only until thawed. Melt butter in large saucepan. Blend in flour, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Add chicken broth and milk; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in rice, chicken, mushrooms, green pepper, pimiento and almonds. Turn mixture into greased 13 1/2 x 9 x 2-inch baking dish (or casserole). Bake at 350° for 30 to 40 minutes or until mixture is bubbly. Serves 10.
Mix mayonnaise, yogurt, curry, salt and pepper. Add turkey, pineapple, grapes, celery and walnuts. Mix thoroughly and serve on lettuce. Sprinkle with coconut if desired. Yields 4 to 5 servings.
Mix and cook to a boil. Remove from heat and add 3 tablespoons strawberry jello. Slice berries into baked pie crust and pour sauce over all.
In a saucepan, cook onions in hot oil until tender. Add remaining ingredients. Simmer, uncovered, 15 minutes. Use on anything you want barbecue sauce on.
Combine pudding mix, egg yolks and milk in saucepan. Cook and stir over medium heat. Bring to full boil. Remove from heat. Arrange layer of Nilla wafers on bottom and sides of 1 1/2-quart baking dish. Add layer of banana slices and of pudding. Continue layering, ending with pudding. Beat egg whites and salt until foamy. Gradually beat in sugar. Beat to form stiff, shiny peaks. Spread lightly over pudding, sealing edges well. Bake at 425° for 5 to 10 minutes until lightly browned. Serve warm or chilled.
Use 1 deep or 2 shallow pie crusts (I use 2). Bake at 350° for 45 minutes or until set.
In a soup kettle, saute onion and garlic in olive oil until golden. Add tomatoes, parsley, bay leaf, thyme, fennel, saffron and ground pepper. Simmer for a few minutes and add lobsters and fish. Cut the fish, carefully cleaned and the lobsters, live, into 2-inch pieces. Put the coarser fleshed fish in the kettle first, then the lobsters, then the rest of the fish. Add the dry white wine and boiling water just to cover the fish. Bring the liquid back to a boil and cook the bouillabaisse, covered, over very high heat for 15 minutes. Add mussels, thoroughly scrubbed, 6 minutes before cooking time is up. Serve in soup plates, from a tureen, with sliced French bread spread with garlic butter and toasted. Serves 8.
Place cubed bread in bottom of well-greased baking dish (8 x 12-inch or 9 x 13-inch). Top with grated cheese, sausage and mushrooms. Beat eggs with 2 1/2 cups milk and mustard. Pour milk mixture over bread, sausage, cheese, etc. Refrigerate overnight (up to 2 days). When ready to bake, dilute soup with milk and pour over mixture. Bake at 325° for 60 to 75 minutes, until set. Serves 8 to 10.