HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and stem tomatoes. Dry completely. Cook bacon until very crisp; drain thoroughly on paper towels. Mix mayonnaise, vinegar, olive oil, salt and basil. Pour over tomatoes, crumble bacon over all and stir to coat tomatoes with dressing. Serve at once or refrigerate until ready to serve. Yield: 6 servings. Carbohydrate 15 g, protein 10 g, fat 16 g, calories 237.
On high, brown onion and meat mixture together. Add macaroni, tomatoes and seasoning. Place cover over skillet. When steam comes from vent, turn to low. Allow to cook 30 minutes. Do not remove the lid during the cooking period.
Mix flour and milk slowly together; cook until thick. Cool. Mix Crisco, sugar and vanilla. Add thickened and cooled milk. Beat 10 to 15 minutes.
Drain juice from fruit. Add water to make 2 cups. Boil juice and add jello. Put in refrigerator until partly jelled. Beat cheese and salad dressing until fluffy. Fold in Dream Whip and jello. Add fruit; keep cold until set and serve.
Cook shells according to package directions. Drain and hold. Combine chives, parsley, Parmesan cheese, Ricotta cheese, egg, salt and pepper. Gently spoon into shells. Spread marinara sauce on bottom of pan. Gently place in shells; open side down. Cover with marinara sauce. Cover with sliced Mozzarella cheese. Bake 20 minutes at 375°.
Mash bananas in large bowl; add drained pineapple, sugar, lemon juice, chopped cherries and the cherry juice. Stir until well blended; fold in sour cream and chopped pecans. Blend well. Turn mixture into 10-cup ring mold; cover with aluminum foil and freeze 8 hours until firm. Unmold on plate.
In Dutch oven, heat oil over high heat. Add the beef cubes, in a single layer at a time, and cook, over medium heat, until cubes are well browned on all sides. As they brown, remove to a bowl. This will take about 15 to 20 minutes in all.
Drain pineapple. Add water to make 2 c. liquid. Bring liquid to boil. Pour over Jello and stir until dissolved. Let stand until thickened. Add pineapple, rice, and nuts. Refrigerate until almost jelled, then fold in whipped cream. Let stand overnight before serving. Makes a large salad.
Mix together well and bake in well-greased pie pan for 45 minutes or less at 350°. Magic! It makes it's own crust!
Melt butter. Add condensed milk and milk; stir. Add all chips and stir until all chips are melted. Remove from heat. Add vanilla and marshmallow cream. Stir until smooth.
Combine first six ingredients (all) in blender container. Beat on high for 2 minutes. Divide between the 2 unbaked pie shells. Bake at 350° for 35 to 40 minutes or until center is slightly shaky. Cool, then serve with a little Cool Whip on top.
Combine all ingredients in dish (casserole) sprayed with Pam. Top with crackers (crushed) and melted margarine. Bake at 350° for 35 minutes. Serve hot.
Mix all ingredients and bake at 350° for 1 hour with lid on and another hour with lid off.
Heat sugar and Crisco at high speed 15 minutes. Add eggs, one at a time. Add dry ingredients with milk. Fold in coconut with flour. Bake in tube pan. Put in cold oven, then set at 325° and bake for 1 hour and 40 minutes.
Drain all fruit. Combine margarine, sugar and curry powder ; heat. Stir until well blended. Put fruit in casserole and add sauce. Bake at 300° for 1 hour.
Sift flour into waxed paper; measure. Add baking powder, salt, nutmeg and cinnamon; sift again. Measure sugar, milk and oil or shortening into small bowl of electric mixer. Add egg; beat about 1 minute at medium speed, or use hand beater until well mixed. Add flour to mixture all at once; beat at low speed about 1 minute, or stir until well mixed. Drop 5 spoonfuls of batter, approximately 1 teaspoon each, into fat at 365° temperature. cook for 3 to 5 minutes, or until browned, turning several times.
Blend cream cheese with 2 tablespoons of margarine until smooth. Add chicken, salt, pepper, milk and onion. Mix well. Separate crescent roll dough into 4 rectangles; firmly press perforations to seal. Spoon 1/4 of meat mixture into the center of	each rectangle. Pull corners of dough to top center and seal edges. Dip in melted margarine and roll in bread crumbs. Bake at 325° for 20 to 25 minutes.
Whip until a knife leaves a path in it, about 7 minutes. Now you can "glue" together Graham Crackers onto a milk carton frame to make and decorate your very own "Gingerbread House". This is usually enough for 4 small houses.
Combine all ingredients; boil 1 1/2 hours in large pot, stirring often. Put into	hot clean jars. Process in cold pack cooker for 20 minutes. Taste like picante sauce.
Saute onion and celery in butter until soft. Add other ingredients and simmer 30 minutes. Pour over ribs and cook until tender at 350°.
In large saucepan, mix together the sugar, margarine and milk; bring to boil. Cook, stirring constantly to soft ball stage. It'll take about 20 minutes.
Tear beef in pieces. Melt butter in frying pan. Add beef and saute until light brown. Sprinkle flour and pepper over beef and blend well. Add milk slowly, stirring constantly, and cook over low heat until mixture thickens and boils. Serve in hot dish or on toast or hot biscuits. Makes 6 servings.
Mix all ingredients together. Make into 1-inch balls. Bake at 350° for 12 to 15 minutes.
Mix the sugar, flour, egg yolks and milk; cook until thick. Add 1 cup coconut, the vanilla and almond. Beat egg whites until roll forms. Sprinkle coconut on top of whites. Place in cooked pie shell.
Saute chicken in margarine about 4 minutes per side. Set aside. Prepare rice according to package directions and add onion in casserole.
Brown hamburger and onion together. Add rest of ingredients and simmer for 1 hour. Serve on buns.
Mix cake mix and eggs. Add remaining ingredients. Cook in Bundt pan for 45 minutes at 350°.
Peel and cut potatoes in 1/2-inch cubes. Peel and chop onions. Cook onions in the 2 tablespoons butter until tender, but not browned. Cook cubed potatoes in water until just tender. Heat milk, cream and butter in large kettle. Add corn, onions, potatoes and seasoning. Heat to piping hot. Serves 12.
Melt butter, saute onions, celery and mushrooms. Pour this over the bread crumbs.
Filling: Mix flour, sugar and cocoa. Add small amount of milk. Mix	well. Add egg yolks, mix well. Add remainder of milk. Cook over medium heat until thick.	Add butter and vanilla. Pour in	baked pie shell, top with meringue. Brown in 425° oven for 8 to 10 minutes. Double recipe for 2 pies. This basic recipe may be used by omitting cocoa. When thickened add either 2 tablespoons of lemon juice or 1/2 cup of crushed pineapple or coconut.
Melt margarine in large pot. Add onion, garlic and celery and saute until the onion is tender. Add the zucchini, stock, parsley, basil, dill, salt and pepper. Cover and simmer 25 to 30 minutes or until the vegetables are tender. Cool the soup, uncovered, until cool. Puree the soup in a blender and return the puree to the pot. Stir in milk and cook over low heat until hot. Serve hot with grated Parmesan cheese.
Place chicken in casserole dish. Top with broth, eggs and chicken soup. Combine all crust ingredients and pour over chicken mixture. Pie will make its own crust. Bake 1 hour at 350°.
In a large saucepan, melt margarine. Add garlic and stir until tender but not browned, 4 to 5 minutes. Stir in flour, salt and pepper until smooth and bubbly. Add milk, broth and wine, stirring constantly; cook until thickened. Add shrimp and sauce to hot cooked noodles. Sprinkle with cheese. Serves 6.
Cook noodles according to package; drain. Cook ground beef; drain. Add all other ingredients. Mix well. Put noodles in a 9 x 13-inch baking dish. Pour sauce and meat over and mix. Sprinkle with Mozzarella cheese. Bake at 325° for 30 minutes.
Blend first 6 ingredients. Spread in a 9-inch pie plate. Top with walnuts and sprinkle paprika. Bake at 375° for 25 minutes.
Cream butter and sugar until well mixed. Add eggs and beat until light and fluffy. Add the flavorings. Stir in the flour (sifted) and baking powder until smooth. Pour in a prepared 9 x 13-inch pan. Spoon the cherry pie filling evenly over the top of the batter into 12 spots. Bake at 350° for 45 minutes, until the cakes tests done. Serves 12.
Cut fruit in small pieces, but don't peel. Add water and simmer covered 10 minutes. Crush with masher and simmer 5 minutes more. Put in jelly bag and squeeze out juice. (Add coloring if desired.) Combine 7 cups juice with Sure-Jell. Place over high heat, stirring, until mixture comes to a hard boil. Stir in sugar at once. Bring to a full rolling boil and boil for one minute, stirring constantly. Skin with a metal spoon and pour into jelly jars and top with paraffin.
Combine oleo, butter, cream cheese and sugar. Beat well. Add salt, vanilla and almonds. Add eggs one at a time, beating well after each addition. Add flour and mix well.
Make cornbread and biscuits ahead for convenience. Crumble in a large mixing bowl. Add eggs, celery and onion. Add meat from neck and liver (chopped). If you do not have giblets, you can add chopped meat from a few pieces cooked chicken. Add milk and enough broth to get consistency of cornbread mix. Add salt and pepper to taste. Add sage to taste; you may prefer less. Pour into a greased 9 x 12-inch pan. Cook at 425° until brown, approximately 15 minutes.
Combine cornmeal, salt and pepper in a shallow dish. Pour buttermilk	into shallow bowl. Heat 1/2-inch of oil in large cast-iron skillet. Dip tomato slices in buttermilk, then in cornmeal. Dip in buttermilk again, then the cornmeal again. Gently drop slices into hot fat and fry on both sides until golden brown. Drain on paper towels and serve hot.
Prepare macaroni as directed and drain. With sharp knife, cut cheese into 1/2-inch cubes. Cut radishes into slices and green peppers into 1/4-inch strips. Mix mayonnaise, milk, dill, salt and pepper in a large bowl with a spoon or whisk until blended. Gently stir in macaroni, cheese, radishes and green peppers until well coated. Makes 8 servings.
Combine gelatin and boiling water in glass measuring cup. Stir with mixing spoon until gelatin is dissolved. Put into electric blender. Add lemon juice and pineapple chunks with their juice. Peel the banana and cut into chunks with a table knife. Add to blender. Put lid on blender. Turn on high speed. Blend ingredients until they are liquified, about 45 seconds.
Place strawberries and syrup in container of electric blender; process until smooth. Pour into a punch bowl; add cranberry juice cocktail and remaining ingredients. Yields about 5 quarts.
Trim the rind from the cheese. Lay the slices on a very hot grill and cook on both sides until grill marks show.
Fry bacon crisp and drain. Finely chop broccoli and cauliflower. Slice green onions including greens. In a large bowl place broccoli, cauliflower, onions, crumbled bacon, salt, pepper and slaw dressing and mix well. Refrigerate. Serve chilled. Keeps well but never lasts long.
Sift together sugar and cornstarch. Add salt. Add boiling water slowly while beating constantly. Cook 5 minutes. Remove from heat and add butter, lemon or vanilla flavoring. Spoon over pound cake, pudding or ice cream.
Melt butter with peanut butter. Add all ingredients. Roll into balls. Place on a greased cookie sheet; mash with a fork. Bake at 325° for 8 to 10 minutes. Let cool before removing.
Mix dressings and seasoning in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Makes 6 servings.
Slice fresh mushrooms. Add with imported mushrooms to water; boil approximately 45 minutes. Add noodles; boil another 20 minutes. Add drained lima beans. Cook another 20 minutes. Brown flour in iron skillet and add enough water to make paste. Add to soup and stir. Cook another 20 minutes.
Add brown sugar to margarine and beat real good. Add eggs, one at a time, beating after each. Sift together flour, baking powder and salt. Add flour mixture to sugar-egg mixture. Add vanilla, chocolate chips and nuts. Grease and flour large cookie sheet (11 x 15-inch) and spread cookie dough in pan real easy as it will be a bit stiff but spread evenly and bake at 350° for about 30 to 30 minutes. Do not overbake. Test with a toothpick and take out as soon as no dough sticks to pick. The secret to these cookie is to not overbake!!
Mix first 5 ingredients and take out 1 cup crumbs. Add eggs, soda and buttermilk to remainder of crumbs. Mix well. Sprinkle cup of crumbs on top of batter. Bake at 350° for 30 minutes in 9 x 13-inch pan.
Combine peas, relish and peanuts together and then add mayonnaise. May need more mayonnaise to hold salad together.
Preheat oven to 375°. In a small bowl, combine flour, soda and salt. In a large bowl, combine butter, sugars, vanilla and root beer. Add eggs and beat well. If dough is too runny, add more flour little by little. Gradually beat in dry ingredients. Stir in Crunch bar pieces. Drop by tablespoons 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until golden brown. Let cool for a few minutes before removing from baking pan to racks to completely cool. Makes about 5 dozen.
Place onions, tomatoes and bell pepper in a bowl. In a saucepan, bring all other ingredients to a boil. Boil for 1 minute only. Pour over vegetables and chill. This is good with charcoaled steak. Makes 6 servings.
Brown meat in skillet. Add other ingredients and stir. Cover and cook 25 minutes (until rice is tender and juice is cooked out), stir occasionally. Serve or put in baking dish and top with cheese. Put tomatoes in blender before adding.
Mix together rhubarb, sugar and cinnamon. Put in a buttered 8 x 8-inch dish. Mix flour, brown sugar and butter and sprinkle mixture over rhubarb. Bake 45 minutes at 375°. Works well with other kinds of fresh fruit too.
Place tuna steak in salt water to remove excess blood in steak. Soak. Wash thoroughly until water runs clean. Cut into cubes, 2 to 3-inches in size. Using large fryer, place oil to 1/8-inch in fryer. Peel garlic and cut and place in fryer on medium-low heat. Add onion and tuna cubes and cover. Turn as tuna browns. Recover. Add water enough to top of tuna cube. Add cloves, bay leaf and fresh tomato and cover. Add 1 (8 ounce) can tomato sauce and stir in gently. Cover and simmer to reduce liquid to a thin sauce. Add 1 fresh hot pepper. When tuna and sauce are done, remove to a large serving platter. Serves 8.
Combine the first 4 ingredients in a 2-quart bowl. Microwave 3 to 4 minutes on High or until the marshmallows puff and mixture begins to boil. Stir; reduce setting to simmer (50 percent) and microwave for 3 to 4 minutes or until the mixture boils and sugar dissolves completely. Stir in chips, nuts and vanilla. Beat until smooth. Spread in an 8 x 8-inch buttered dish. Cool and cut in 1-inch squares. Quick and easy.
Mix beef with tomato soup, egg, salt, parsley, onion and rice into meat balls. Brown in oil with 1 clove of garlic. Blend in the rest of the soup and 1 cup water. Simmer 40 minutes or until rice is tender.
Fry bacon and crumble. Pour off most of grease; leave just enough to stir-fry the other ingredients. Put onions, mushrooms, eggs and spinach in with bacon; cover for 10 minutes and stir about every 2 minutes. Put on low heat and add wine. Cook another 10 minutes. Serve warm.
Place broccoli in a large salad bowl. Mix the orange juice, mayonnaise, sugar, raisins, onions and vinegar together. Pour over salad. Sprinkle bacon crumbles. Best when chilled before serving.
Let sherbet stand at room temperature for 1 hour before serving. Place in punch bowl and pour ginger over it slowly. Stir constantly. Serves 50 people.
Place pork in a large pot or Dutch oven; cover with water. Add pepper, cloves and bay leaf. Bring to a boil; reduce heat and simmer 2 1/4 hours (about 45 minutes per pound) or until pork is tender. Remove from heat; let meat cool in water about 2 hours.
Cut off tips of squash. Cut squash into 3 or 4 pieces. Place in pan; add water to cover. Cook until tender. Drain in a colander. Mash and add eggs, bread crumbs, butter, salt, onion and pepper. Put in a casserole dish; cover with a light layer of bread crumbs. Bake at 350° until lightly browned. Makes 10 servings.
Stir dry ingredients together. Beat eggs, oil, vanilla, pineapple and bananas. Add to flour mixture and mix well by hand. Stir in walnuts. Pour into a greased and floured 10-inch tube or Bundt pan. Bake at 350° for 1 to 1 1/4 hours. Cool on rack for 15 minutes before removing from pan, then cool completely on wire rack. Sprinkle with powdered sugar or frost with cream cheese icing.
Cream together cream cheese and Worcestershire sauce. Add Accent. Chop beef or ham before adding to mixture with other grated cheese. Form into ball and chill. Serve with raw veggies and Hi Ho crackers.
Cream the first 3 ingredients together. Add eggs singularly and beat well after each addition. Sift cocoa, flour and baking powder together. Add alternately the flour mixture and milk, blending well. Turn into greased Teflon pan or grease and flour regular pan. Bake at 275° to 300° for approximately 2 hours.
Soak yeast in cup of water with 1 teaspoon sugar. Stir and let stand 5 minutes. Scald milk; add remaining 3/4 cup sugar and salt and let cool.	Measure 5 cups flour into large bowl. Add softened yeast to lukewarm milk mixture and blend into flour. Beat smooth. Add eggs and melted shortening and remaining flour. Place dough on lightly floured board or flat surface and knead to smooth elastic dough. Use more flour if necessary. Cover and let rise until double in size.
Beat sugar and egg until fluffy. Mix flour, baking powder and salt. Add flour mixture and milk to the beaten sugar and egg. When well beaten, fold in cherries. Put in a greased pan. Bake at 350° for 30 to 35 minutes.
Combine all ingredients. Cover and refrigerate 4 to 12 hours. Stir well before serving.
Combine ingredients in large kettle; bring to boil. Mash cranberries with potato masher; simmer 15 minutes. Strain through several layers of cheesecloth or muslin. Stir in enough water to make 2 1/2 quarts syrup. Store in refrigerator. Mix as desired. Serve cold.
Set oven to 350°. Melt butter in a skillet. Add onion and cook until golden brown. Add next 6 ingredients and mix well. Spread on steak and roll up like a jelly roll. Tie securely with a string. Heat fat in a skillet and brown meat on all sides. Sprinkle with favorite seasonings. Add 1/2 cup water. Cover and bake 1 1/2 hours, until tender.
Saut onion, bell pepper and celery in the oil until onions are lightly browned. Add garlic. Stir briefly, then add the chili powder, cumin and oregano (if using) and cook for 1 or 2 minutes. Transfer to a heavy pot with a lid. Add the canned tomatoes, carrots, canned chilies, chicken pieces, chicken broth and water. Cover and simmer slowly. The longer and slower the simmer, the richer the broth. Taste the soup. If it seems thin, simmer another 1/2 hour until the broth is as rich tasting as you like. Adjust seasoning. Remove the chicken from the pot and cool enough to handle. Discard the skin and bones and return diced meat to pot.
Pack in pie plate and heat in low oven. Reserve a few crumbs for top of meringue.
Brown meat and set aside. In large pan mix all of the ingredients plus 2 cups water from tomato paste, tomato puree plus one can water, now meat. Slow cook 2 hours.
Mix brown sugar, butter, syrup and salt in saucepan. Cook over medium heat until bubbles appear at edges. At that point, cook 5 minutes more. Stir in 1/2 teaspoon baking soda until foamy. Have 15 to 18 cups of popped corn in buttered roaster pan. Pour caramel mixture over corn; mix well. Bake at 200° for 1 hour, stirring every 15 minutes. After baking 1 hour, continue stirring until cool to prevent sticking together.
Brown ground beef. Salt and pepper to taste. Mold biscuits in greased muffin tin. Spoon mixed barbecue sauce and ground beef into biscuits. Bake according to biscuit directions.
Crumble vanilla wafers. Melt 2 sticks butter; pour over the crumbs. Mix and pour into oblong pan. Mix cream cheese, powdered sugar and 1 stick butter. Spread over crust. Drain pineapple and spread over filling. Top with sliced bananas. Top with Cool Whip. Decorate with cherries and pecans. Refrigerate.
Put mixed vegetables and chestnuts in baking dish. Melt Cheez Whiz in microwave as directed on jar. Pour over vegetables. Crush Ritz crackers and sprinkle over vegetables. Slice butter over crackers. Bake at 350° for 30 minutes.
Preheat oven to 350°. Prepare the macaroni and cheese according to the directions on the package. Saute onion in the oil over medium heat. When tender, turn the heat up to medium-high and brown beef. During the browning, add the garlic. When the beef is browned, reduce heat to low and add the beans and the macaroni and cheese. Add the next seven ingredients, mix thoroughly and adjust salt and pepper to taste.
Boil sugar and water until sugar dissolves. Pour water over the pineapple and add lemon juice. Chill. Add 2 more pints of water and pour into glasses. Float a few fresh lavender flowers on top to serve. Serves 6.
Mix cake as directed on box except use warm coffee in place of water. Add vanilla. Bake in a 9 x 13 x 2-inch pan as directed on box. Cool before frosting.
Mix butter and sugar. Add remaining ingredients; pour into unbaked pie shell. Bake until set and brown at 350°.
Combine all ingredients and put in a greased 1-quart casserole. Bake at 350° for 60 minutes. Makes 8 servings.
Blend cheese and deviled ham. Refrigerate until easy to handle. Shape into 30 small balls. Roll in 1 cup chopped nuts. Refrigerate long enough to firm up again.
Cut crust off bread. (If using cream cheese, spread a thin coating of cream cheese on bread after flattening.) Flatten bread with a rolling pin. Melt margarine. Put cinnamon sugar on a plate. Roll flattened bread slices into logs, cut in half to make 2 short logs. Dip bread in margarine, covering completely. Roll in cinnamon to cover. Place on ungreased cookie sheet and bake at 350° for 8 minutes.
Mix flour and sugar in a bowl; set aside. In a saucepan, combine half of the oleo, the shortening, water and half the cocoa. Bring to a slow boil. Stir in flour mixture and mix well. Mixture will be stiff. Combine buttermilk, eggs, soda and 1 teaspoon vanilla. Beat into flour mixture (batter will be thin). Pour batter into a greased 15 1/2 x 10 x 1-inch pan. Bake at 400° for 20 to 25 minutes.
Brown meat, onion, celery and mushrooms in a small amount of oil. Place in casserole or small roaster and add all other ingredients. Mix well. Bake, uncovered, at 350° for about an hour or until thick.
Boil carrots 5 minutes. Let stand in boiling water for 10 minutes. Remove from heat; drain and cool. Cut onion and green pepper in slices; mix with cooled carrots. Mix other ingredients together and pour over carrots. Cover and marinate for 12 hours. Refrigerate.
Mix water, sugar and corn syrup. Cook in saucepan until 300° on candy thermometer. Remove from heat and add flavored oil and food color. Mix well. Pour on greased plate or cookie sheet. As soon as it's cool enough to touch, cut into pieces. Drop onto greased sheet to finish cooling. Dust with powdered sugar to prevent sticking.
Saute celery and onion in oleo. Cook broccoli according to directions and drain (I use microwave). Mix all ingredients; pour into buttered casserole and bake 30 minutes at 350°.
In a medium bowl, stir apples, nuts and sugar together. Let stand 1 hour, stirring often so mixture will make its own juice. In a large bowl, mix flour, salt, soda and spices. Add apple mixture. Stir well. Mix in margarine and vanilla. Mix in eggs. Pour into 2 loaf pans. Bake at 350° for 1 hour and 20 minutes. Cool in pan for 10 minutes, then remove to finish cooling.
Prepare peas according to package directions. Drain. Blend honey and butter together; whip until fluffy. Pour over hot, drained peas and mix well. Yields 4 servings.
In a 9 x 13-inch pan, slice potatoes in layers. Add Jane's Krazy Mixed-Up salt; cut up bell pepper and onions on top of potatoes. Cover good with margarine. Cover with foil; put in oven and cook until potatoes are done. Add more margarine while cooking, if needed.
Beat eggs; add sugar and beat until creamy. Add flour and coconut. Mix well. Add milk and vanilla and stir. Put in unbaked pie shell. Cook at 350° for 45 minutes.