HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crisp bacon, reserving the fat. Crumble the bacon. Saute onion in bacon grease; add salt, sugar, mustard, water, vinegar, sliced potatoes, bacon and parsley last. Heat to serve.
Mix bread crumbs and Ranch dressing mix; coat chicken with melted butter. Roll in bread crumbs. Bake at 350° until done.
Cook beef, onion, green pepper until brown, and stir in flour. Mix in tomato paste, salt, and pepper. Remove from heat, stir in cheese. Spread in 9 inch pan. Cover with prepared corn bread mix. Bake (as directed on Jiffy cornbread mix box) 30 - 35 minutes in preheated oven. Let stand 5 minutes.
Combine ingredients and form into small loaves. Place in an 11 x 13-inch covered dish. Pour sauce over loaves and bake covered in a 350° oven for approximately 1 hour. Remove cover the last 10 minutes of baking time. Yields 8 to 10 servings.
Dissolve gelatin in hot water. Cool slightly and add remaining ingredients. Mix well and pour in a 6-cup mold. Chill.
Cream butter, sugars, eggs and vanilla. Add pre-mixed dry ingredients. Mix in chips and nuts. Roll into balls. Place 2-inches apart on cookie sheet. Bake 10 minutes at 375°.
Mix sugar, Karo and water. Bring to a boil. Add peanuts. When peanuts smell or turn light brown remove from heat. Stir in soda. Mix well. Pour on cookie sheet lined in foil.
Mix crab and eggs. Blend remaining ingredients into mayonnaise and stir into crab mixture. Pour into greased shallow 1 1/2-quart baking dish. Sprinkle with cheese. Bake at 350° for 25 to 30 minutes, or until thoroughly heated and lightly browned.
Place dried fruit, cinnamon sticks and water in large saucepan. Bring to boil, turn down heat to moderate simmer. Cook until water is absorbed. Stir in honey to taste. Combine cashew nuts and water to cover in blender. Blend and add water or nuts until cashews are a whipped cream consistency. Place fruit in compote and top with big dollop of cashew whipped cream. Fruit may be served warm or cold.
Preheat oven to 450°. Cut potatoes into 1/2-inch strips. In large bowl, whisk together egg white, chili powder, salts, garlic and onion powder until frothy. Add potatoes; toss to coat well.
In medium bowl, soak croutons in bourbon until all liquid is gone, making sure croutons are completely saturated and soggy. Add ketchup and beef and mix well. Form into patties. Place on medium-hot grill.
In skillet, over medium heat, heat oil. Add garlic. Cook 1 minute, stirring constantly. Add tomatoes, salt and pepper. Cook, stirring occasionally, for 5 minutes. Meanwhile, cook pasta according to package directions; drain. Toss hot pasta with sauce. Serve with cheese.
Brown ground chuck with celery, onion, salt, pepper and garlic powder. Drain; add remaining ingredients to meat. Cook for 1 hour on low heat.
Mix flour, sugar and salt. In saucepan combine water, oleo, cocoa and Crisco oil; bring to a boil. Add to flour mixture. Add eggs, buttermilk and baking soda. Pour on cookie sheet and bake 20 minutes in 350° oven.
In a plastic bag, combine the flour, salt and pepper; shake to mix. Add the chicken; shake to coat lightly. Remove the chicken; reserve the excess seasoned flour. In a large skillet, warm 1 tablespoon of the oil over medium heat. Add the chicken; brown on one side for about 5 minutes. Add remaining tablespoon oil. Turn the chicken; brown well on the second side, about 5 minutes longer. Transfer the chicken to a plate; set aside. Coarsely chop onion. Add the margarine to the skillet. When the margarine melts, add the onion and cook, stirring, until softened, 2 to 3 minutes. Stir in the reserved seasoned flour and cook, stirring, until the flour is completely incorporated, about 1 minute. Add the broth, 2 tablespoons of the lemon juice and the thyme; bring the mixture to boil, stirring constantly.
Bring first 3 ingredients to a boil in a small saucepan over medium heat. Cook, stirring often, 5 minutes or until no calorie sweetener dissolves.
Combine carrots and raisins. Mix together remaining 3 ingredients and mix with the carrot mixture.
Beat together cream cheese, sour cream, oregano, garlic powder. Spread evenly in a 9 or 10 inch pie dish. Spread sauce over top, then sprinkle with onions, pepper and pepperoni. Bake for 10 minutes at 350°. Then sprinkle Mozzarella cheese and bake for 5 more minutes until cheese melts.
Cook pasta in large pot of boiling salted water 3 minutes. Add broccoli rabe and boil until broccoli rabe is just crisp-tender and pasta is just tender but still firm to bite, stirring occasionally, about 5 minutes longer. Drain pasta and broccoli rabe, reserving 1/2 cup cooking liquid. Return pasta and broccoli rabe to pot.
Mix beans, soup, and part of crushed onion rings in a casserole dish. Sprinkle crushed onion rings or place whole onion rings on top of casserole. Bake in a 350° oven for 20 to 30 minutes. Yields 6 servings.
Combine ingredients and mix well. Shape into 1-inch balls and flatten with fork. Bake on ungreased cookie sheet at 375° for 12 to 15 minutes. Store in airtight container in refrigerator.
Combine first 4 ingredients in an 8-inch square pan. Stir well. Bake for 20 minutes at 350°, stirring occasionally. Let cool. Combine strawberries, sugar, lemon juice and egg whites. Beat at high speed about 8 to 10 minutes. Fold in Cool Whip. Press 2/3 of brown sugar mixture in a 9-inch pan and pour in strawberry mixture. Put remaining crumbs on top and freeze until firm.
Cut eggplant in half lengthwise. Slice 1/2-inch thick. Soak in ice water 30 minutes. Prepare batter ingredients. Dip in batter. Fry 2 to 5 minutes.
Cook rice with water, salt and stick of margarine according to package directions. Mix remaining ingredients all together and bake uncovered for 20 to 25 minutes in 350° oven.
Make macaroni as directed on package. While this is cooking, brown your hamburger meat with bacon, enchilada seasoning and winter garden seasoning blend. After all of this is cooked, drain, rinse and add to cooked hamburger meat. Add tomato paste and can of water. Stir over low heat about 5 minutes. Put in 13 x 9-inch baking pan. Put cheese over this. Bake at 350° until cheese is well melted.
Combine apple juice with cornstarch, cinnamon, nutmeg and butter. Place sliced apples in unbaked pie crust and pour apple juice mixture over apples. Add top crust. Cover with aluminum foil and bake at 425° for 30 minutes. Lower heat to 375° for 20 minutes. Remove foil last 20 minutes.
Mix egg and milk. Sift together all other ingredients and gradually add to the milk mixture; beat until batter is smooth. Heat deep oil to 375°. Hold finger over the hole of a funnel, which has a hole dimension of 3/8 to 1/2-inch. Fill funnel with batter. Hold funnel as near surface of oil as possible, remove finger and drop batter into oil, using a circular movement from center outward to form a spiral cake, about 3-inches in diameter. It takes practice, remember to place finger on bottom of funnel as you form each cake. Form as many in skillet as will float uncrowded. Fry until cakes are puffy and golden brown, turning once. Remove cakes with slotted spoon to a paper towel to drain. Sift lightly with powdered sugar with a little cinnamon added. Serve at once.
Sift cornstarch and sugar together. Add syrup, eggs, butter and pecans. Pour into unbaked 9-inch pie shell. Bake at 350° for 45 minutes.
Mix well the first 4 ingredients. Add water. Knead until dough is soft and elastic like bread dough. If sticky, add a little more flour. Pinch off approximately 8 to 10 balls, then roll out with floured rolling pin. Cook on ungreased cast-iron skillet or griddle on medium-high heat.
Cream butter and sugar together. Add egg. Mix dry ingredients and add to mixture. Add remaining ingredients and mix thoroughly. Bake 1 1/2 hours at 300° in tube pan lined with foil. If cooking too fast, place pan of water above cake for last 1/2 hour.
This recipe is best when made the day before you plan to serve it. Dissolve gelatin in cold water. Melt cheese with soup; add remaining ingredients except crackers. Pour into mold and let sit overnight. Unmold; serve with crackers.
Mix ingredients. Drop on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. (Take them out of oven when they puff and go flat.)
Mix all ingredients together until creamy. Chill for about 1 hour. Great for dipping apples, grapes, bananas, strawberries, etc.
Combine the beef, salt, pepper, onion, green pepper and 1/2 can tomato sauce. Press into greased 9 x 12 x 2-inch baking dish. Bake on the lowest shelf in hot oven (450°) for 10 minutes. Broil 5 minutes more. While meat is cooking, combine remaining tomato sauce, sugar and Worcestershire sauce. Bring to a boil. Boil for 3 minutes. Add meat drippings if desired.
Blend butter, eggs, brown sugar and molasses together. Sift together flour, soda, salt, cloves, cinnamon and ginger. Add to mixture. Chill at least 1 hour.
Combine the first 4 ingredients and spread on bun. Put 1 slice cheese and 1 slice ham on each bun. Wrap in foil. Heat in oven 15 minutes. May be frozen.
Combine melted margarine and eggs. The add flour, baking powder and lemon extract. Make sure the waffle iron is hot. Drop 1/2 tsp. of batter on each waffle iron grid. Bake about 30-45 seconds. Should be light golden, not brown. Take off with large fork. When cool, sprinkle with powdered sugar. Cookie should be soft. Makes 3-4 doz.
Mix all ingredients until creamy and smooth and pour into pan that has been sprayed with Pam or Mazola cooking spray. Bake in 300° oven for 60 minutes. Should be light in texture and golden brown.
Cream sugar, eggs and butter. Add buttermilk and coconut. Bake in 9-inch shell at 350° for 30 or 35 minutes.
Combine sugar, corn syrup and vinegar in heavy kettle. Use a candy thermometer and boil (medium heat) to 300°. Mixture will look as if it is going to burn. Remove from heat and add baking soda. (It is best to sift the soda; lumps will not break with stirring.) Immediately start stirring very, very quickly and pour mixture into a thoroughly buttered 8 x 12-inch baking pan. Allow mixture to cool for at least 4 hours, then break or cut into pieces and dip in melted chocolate.
Heat oven to 400°. In medium bowl, combine all ingredients, except butter, eggs and half and half. Cut in butter until crumbly. Stir eggs and half and half in just until moistened. Turn dough onto lightly floured surface. Knead until smooth (1 minute). Divide dough in half; roll each half into 8-inch circle. Cut each circle into 8 pie shaped wedges. Place 1 inch apart on cookie sheets. Bake for 15 to 20 minutes or until lightly browned. Makes 16 scones.
Preheat oven to 400°. Grease a 12-cup muffin pan.
Spray 13 x 9-inch pan with cooking spray. Layer half of onions; cover top with half of cheese. Repeat. Dot each layer with 3 tablespoons margarine. Sprinkle with salt and pepper. Pour chicken broth over all and bake at 350° for 1 hour.
Brown meat in a large, heavy skillet over medium heat. Stir with a wooden spoon to break into small pieces. Add onion, green pepper and red pepper. Cook until vegetables are tender-crisp. Gently stir in salt, chili powder, basil, garlic, beans and corn. Simmer for 5 to 10 minutes to blend flavors. Stir in some of the reserved bean liquid if you want to increase moistness. Gently stir in the olives and parsley. Heat through and serve with a green salad and French bread. Serves 4.
Melt the butter or margarine in a small saucepan. Add hot sauce and remove from heat. In a large pan or deep-fat fryer, heat 1 inch of oil to 375°. Fry wings in batch without crowding until golden brown, 10 to 15 minutes. Drain on paper towels. Brush wings with spicy butter and serve warm, with Blue Cheese Dipping Sauce.
Mix cream cheese, 1 tablespoon half and half and sugar with a wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Beat eggs, sugar, shortening and molasses together until smooth. Add flour, cinnamon, ginger, soda and salt. Mix all ingredients together until well blended. Form mixture into balls the size of walnuts. Roll in sugar and place on lightly greased cookie sheet. You can mash the balls or leave them round. They will crack on top if left round. Bake at 375° for 10 minutes.
Bring chicken stock to a boil and add celery, onion and broccoli. Cook until vegetables are tender. Reduce heat; add milk and cheese. Make a thickening of the flour and some milk and add to soup until desired consistency. Do not boil.
Mix flour, sugar and salt. Add the beaten egg, vinegar and water and cook slowly. When mixture thickens, add 2 heaping teaspoons of yellow mustard and 2 tablespoons of margarine. Mix until butter melts. Store in refrigerator. Keeps for several weeks.
Beat egg whites until foamy and add cream of tartar. Beat until stiff. Add sugar gradually and then add vanilla. Mix crackers and nuts together. Fold all together and pour into 9-inch pie pan. Bake at 325° for 30 to 40 minutes. Cool. Cover with 1 cup cream whipped to which 1 small can crushed pineapple had been added. Sprinkle generously with coconut.
Mix together first 4 ingredients in large bowl. Add cornbread mix. Stir until just blended. Melt butter in a 9 x 13 pan. Pour cornbread in with butter. Bake at 350° for 30 to 35 minutes.
Mix ingredients well and pour into pie shell. Bake in 350° oven for 45 minutes.
Mix all ingredients together. Shape into one inch balls. Arrange in microwave-safe pan. Cover with wax paper and microwave on High for 20 minutes. Good hot or cold.
Combine egg yolks, salt and milk; mix well. Place over low heat, stirring constantly until warm. Combine sugar and flour, mixing well. Gradually add to milk mixture, stirring constantly. Cook over low heat; stir until thickened. Remove from heat. Stir in vanilla and coconut. Beat egg whites until stiff. Add sugar; spread on top of pie.
Mix first 6 ingredients. Place 1 teaspoon in center of each wrapper. Moisten edges with water; press together. Flatten bottom and make each one stand upright.
Sift together the flour, baking powder, salt, mace, cloves and nutmeg. Add dates. Combine eggs, milk, sweetener and shortening; add to dry ingredients. Put in greased loaf pan (9 x 5-inch). Bake at 350° for 1 1/4 hours.
Cook pasta and drain. Add cut up vegetables, dressing and cheese. Chill and serve.
Heat oven to 400°. Grease a 2-quart souffle dish. In a saucepan, combine mayonnaise, flour, onion, salt, nutmeg and pepper; stir constantly over medium heat for 1 minute. Stir in milk until smooth. Stir	constantly, cook until thick. Remove from heat.	Stir in spinach. Beat in egg yolks. In a small bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold into spinach mixture. Spoon into prepared dish. Place on lowest rack of oven. Reduce oven temperature to	375°. Bake for 40 minutes until puffed and golden brown. Serve immediately.	Serves 4 to 6.
Heat oven to 350°. Combine softened cream cheese, sugar and vanilla, mixing until well blended. Add egg; mix well. Spread onto bottom of pastry shell. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350° for 1 hour and 5 minutes, or until done. Cool. Brush with maple syrup and garnish with nuts, if desired.
Mix ingredients as listed. Mix well after each addition. Fold in rhubarb last. Pour in baking dish. Mix 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/2 cup chopped nuts well. Sprinkle over top of cake and cut into cake with knife. Bake at 350° for 40 to 45 minutes.
Preheat oven to 350°. Combine sugar, oats, flour and cinnamon. Cut in butter until mixture is crumbly. Arrange half of the apple slices in buttered 8-inch square dish. Sprinkle half the sugar mixture over the apples. Top with remaining apples and the rest of the sugar mixture. Bake 30 to 40 minutes or until apples are tender.
Mix chocolate wafers and melted butter. Press in bottom of pan for crust. Layer: (first) raspberry sherbet; (second) half brownie crumbs; (third) drizzle half chocolate syrup; (fourth) vanilla ice cream; (fifth) rest of brownie crumbs and (sixth) drizzle rest of chocolate syrup. Freeze overnight. Serve frozen.
In a large bowl mix together all dry ingredients. In medium bowl beat eggs slightly. Add oil, vanilla, raisins, carrots, apples and coconut.
Layer in a large pie plate (start with the cream cheese). Microwave until cheese is melted, about 5 minutes. Serve with tortilla chips.
Cook 15 hours in a slow, 250°, oven. Remove meat and shred it. Place in broth, put in containers and freeze until ready to use. Serve on hoagie buns.
In a large skillet melt margarine; stir-fry chicken in butter until cooked. Add onion and cook onion until tender, but still crunchy. Add lemon juice, salt and pepper to taste. Cook 1 more minute. Toss with cooked noodles.
In small saucepan, melt shortening; add cocoa, stirring until smooth. Set aside. Cream butter and gradually add sugar; beat well. Add eggs, one at a time. Beat well after each egg. Add flour and vanilla, mixing well. Remove 2 cups of batter. Add chocolate mixture; stir until blended.
Combine all ingredients in large baking dish. Cover and bake at 400° for 2 hours. Serve over noodles.
Mix ingredients, saving 1/2 of onion rings to sprinkle on top after pouring into casserole. Top with pats of oleo or butter and season with salt, pepper and paprika. Bake, uncovered, at 350° for 30 to 40 minutes.
Sift together in a large bowl the flour, cornmeal, salt, sugar and baking powder. Add the milk and egg. Beat for 1 minute, then add the cooking oil or soft shortening. Beat for 1 more minute. Place 2 teaspoons oil in an 8-inch cake pan. Pour in batter. Oil will rise, greasing pan. Bake in a 375° oven for 25 minutes. Split and toast any left.
Mix all together and place in a glass baking dish or place in mold. Chill overnight.
Mix all ingredients together with the exception of the whipped topping. Top the salad with the topping. Refrigerate overnight.
Preheat oven to 325°. In a large bowl mix the flours, oats, spices, salt and baking soda. Add the chopped apple along with the apple juice concentrate and raisins. Stir just enough to mix. Spoon batter into nonstick or lightly oil-sprayed muffin tins and bake for 25 minutes or until tops bounce back when pressed lightly.
(The prettiest brittle is made with half light Karo and half dark.) Put sugar, syrup, water and salt in pan and cook over low heat until sugar melts. Add raw peanuts. Don't stir; watch.
Mix together in pan, sugar, cocoa, milk and butter. Cook on medium heat until mixture forms ball. Remove from heat and cool for 1 minute. Add vanilla, salt, peanut butter and oatmeal. Mix well. Drop by spoonfuls onto waxed paper. Cool.
Heat corn and milk. Gradually stir in egg. Add next 4 ingredients and dash of pepper. Mix well. Pour into greased 8-inch round baking dish. Top with buttered crumbs. Bake at 350° for 20 minutes.
Boil sugar, water and salt until the mixture reaches the hard ball stage. Place cream in bowl and pour in hot syrup. Add nuts and vanilla. Mix until the mixture becomes firm enough to drop by teaspoon on wax paper.
In large saucepan, melt margarine and add rice, onion, green pepper and garlic. Cook, stirring, over low heat until rice is brown, then add remaining ingredients. Cover and cook over low heat until liquid is absorbed, about 35 to 40 minutes. Makes 6 servings.
Mix in a bowl the flour, baking soda, salt, cinnamon and sugar. Add eggs and oil. Beat well. Add carrots and nuts. Bake at 350° for 45 minutes or until toothpick comes out clean. Frost with Cream Cheese Frosting.
Mix salad dressing, honey and mustard. Spread over chicken and grill approximately 10 minutes. Turn chicken breasts. Spread more mixture over chicken. Grill another 10 to 15 minutes or until tender. Serve with grilled green onions.
Brown onion in oil. Add ground beef and brown. Combine tomato sauce and spices together; add onion and beef. Simmer for 30 minutes or longer, if desired. If too thick, add another can of tomato sauce. If you want chili and beans, add 1 can pinto beans.
Mix flour, sugar and salt. Whisk together eggs, soda, buttermilk, vanilla and cinnamon. Bring oleo, water and cocoa to a boil over medium heat. Pour over egg and buttermilk mix. Add flour mix. Pour onto a greased and floured cookie sheet. Bake at 350° for about 20 minutes.
Heat oven to 350°. Grease and flour Bundt cake pan. (I also cut out a circle of wax paper to fit bottom of pan to prevent sticking). Melt shortening. Put all ingredients into food processor. Now, add shortening and mix for 1 1/2 to 2 minutes. Batter will be thin. Spoon into prepared pan. Level with spoon. Bake for 50 to 55 minutes or until cake comes out clean. Remove cake when pan is cool to the touch.
Place hamburger and onion in bottom of casserole dish. Place cream of mushroom soup on next layer, then vegetables and cream of celery soup. Evenly space Tater Tots on top of casserole. Bake at 350° for 45 minutes.
Pour into hot skillet with touch of Pam. Bake at 350° until raised up the sides of pan.
Combine jello, pineapple and water. Bring to a boil and cool. Add cottage cheese and prepare Dream Whip. Refrigerate. Can use any flavored jello for color and Cool Whip.
Mix together in saucepan, flour, sugar and cocoa. Add remaining ingredients. Cook on medium heat, stirring constantly until thick. Serve over ice cream.
Brown meat, onions and garlic; drain. Add sauce, tomatoes and spices. Line bottom of 9 x 13-inch pan with tortillas (torn in small pieces). Pour in 1/2 meat mixture, another layer of tortillas and rest of meat mixture. Add another layer of tortillas. Mix soup and milk and pour over top. Sprinkle with cheese. Bake at 350° for 45 minutes. Serves 8 to 10 .
Mix first two ingredients in a large bowl. Add remaining ingredients. Form into balls. Place on cookie sheets and freeze. When ready to cook, place in a 350° oven and bake for 20 to 25 minutes. Enjoy!
Mix spices, flour, salt and water well. Add pumpkin and mix. Add slightly beaten eggs. Stir in milk. Pour into unbaked pie crust. Bake at 450° for about 15 minutes, until crust is set. Then reduce heat to 300° and bake about 45 minutes longer or until inserted knife comes out clean.
Spread cake mix onto thoroughly buttered pizza crust. Place sliced pineapple into mix evenly. Sprinkle sifted sugar over pizza. Cook at 300° for about 10 minutes.
When cake is cooled, trim any brown crust. Cut cake in 3 layers. Prepare whipped topping as package directs, using low-fat milk. Stir in yogurt, food coloring and half the strawberries.
Divide ribs into serving pieces. Place in roasting pan. Lay onions on top and pour over them the sauce made from the remaining ingredients. Cover and bake 1 1/2 hours in moderate oven or until tender. Remove cover for the last 20 minutes and allow to brown.
Grate squash. Boil without water for 15 minutes until clear. Add sugar and lemon juice. Boil 6 minutes. Remove from heat and add apricot Jell-O. Cool and freeze.
Melt butter. Saute onion and garlic until soft. Stir in remaining ingredients. Simmer 20 minutes. Cover and let stand for 1 hour for better flavors. Cool and refrigerate for up to a week. Makes 2 cups.
Mix ingredients together. Bake 10 minutes at 350°. I frost cookies with melted Andes Mints. Twenty-one mints for cookies in recipe.
In 3-quart saucepan over high heat, heat water to boiling. Add noodles and broccoli. Return to boiling. Reduce heat to low. Cover; cook 5 minutes or until noodles and broccoli are tender, stirring occasionally to separate noodles. Stir in one seasoning packet; drain off most of liquid. (Reserve remaining seasoning packet for another use.) Add cheese soup, sour cream and pepper. Heat through, stirring occasionally. Garnish with sweet red pepper, if desired. Makes about 4 cups or 6 side dish servings. Prep time: 10 minutes. Cook time: 15 minutes.
Brown meat in vegetable oil. Add sliced onions, cooking until they begin to soften. Sprinkle enough flour on meat to coat when mixed. Add all of remaining ingredients except mushrooms. Simmer 1 1/2 hours or until meat is tender and pepper flakes have completely softened. Add mushrooms 1/2 hour before serving.
Prepare cake mix as directed, adding mandarin oranges to the batter. Bake as directed. When cake has cooled, mix Cool Whip, vanilla pudding and crushed pineapple together. Frost cake. Refrigerate.