HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut tomatoes into 1/4-inch slices. Salt to taste and let stand for 30 minutes. Drain. Fry bacon in large skillet until crisp, then remove to drain. Reserve bacon fat in skillet. Season flour with salt and pepper and dredge tomato slices in seasoned flour. Heat bacon fat and fry tomato slices until brown on both sides. Serve on hot platter with crisp bacon. Serve with green salad and biscuits.
Pour the fruit into the baking dish. Add the dry cake mix on top of the fruit. Bake at 350° for 35 to 40 minutes.
Cream sugar and Crisco. Add unbeaten eggs and vanilla; mix well. Sift together the cocoa and flour and add alternately with the buttermilk. Start with flour and end with the flour mixture. Stir the soda into the hot coffee and add last. Mix only to blend well. Pour into a greased and floured 9 x 13-inch pan or into cupcake tins. Bake 30 minutes for cake or 20 minutes for cupcakes at 350°.
Cook margarine, brown sugar and syrup. Bring to a boil. Add baking soda. Mix everything together in a brown paper bag. Put in microwave for 2 1/2 minutes. Shake, then cook 2 1/2 minutes more. Add 1 pound M&M's. Cool on waxed paper.
Mix crackers and melted butter; press 3/4 of crumbs in bottom of buttered 9 x 13-inch cake pan or baking dish. Blend pudding and milk. Add ice cream. Blend well. Pour mixture evenly over crumbs. Let set in refrigerator until chilled. Spread with Cool Whip. Sprinkle remaining crumbs on top.
Saute onions and celery in 1/4 cup margarine in large skillet. Add next 4 ingredients; mix well. Add chicken and stuffing mix; mix well. Place in 9 x 14-inch greased baking dish. Saute almonds in 1/2 cup margarine. Sprinkle over top of casserole. Bake at 350° for 30 minutes.
Dissolve yeast; sprinkle over top of tepid water (not hot, but warm). Let stand 5 minutes. Add rest of water. Add 2 1/2 cups flour. Mix well. Add rest of ingredients. Rise, covered, in warm place. Punch down. Half for smaller pizza. (Store in plastic bag in freezer if not using all.) Spread dough on greased pan, flouring hands to work. Spread on pizza sauce, cheese and cooked meat and spices as desired. Bake at 400° until cheese is set and looks done, about 15 to 20 minutes.
Rinse apples and core. Mix cereal, butter and sugar. Press 1/6 of mixture in each apple. Set apples slightly apart in shallow baking dish, 9 x 13-inch or 10 x 14-inch oval. Add apple juice to pan. Bake, uncovered, at 350° about 30 minutes. Offer cream to pour over apples, if desired. Makes 6 servings.
Mix first 6 ingredients in pan. Lay cleaned chicken breasts on top. Sprinkle chicken with paprika. Cover pan tightly with aluminum foil. Bake 2 hours at 325°.
Drain oysters, reserve liquid, set oysters aside. Combine oyster liquid, flour, salt and water in saucepan. Stir until smooth. Add oysters and butter, simmer five minutes. Stir scalded milk and cream into mixture. Cover and remove from heat. Let stand 15 minutes. Reheat over very low heat if desired. Yields 4 to 6 servings.
Prepare cake as directed on package and bake in a large (9 1/2 x 13 1/2-inch) baking dish. As soon as you take it from the oven, poke holes all over it. I use the end of a wooden spoon.
Preheat oven to 350°. Place tomatoes, cut side down, on ungreased cookie sheet. Bake until wrinkled (approximately 5 minutes). Chop and set aside. Meanwhile, prepare Pesto. Toss cooked, hot fusilli with Pesto; add chopped tomatoes and Mozzarella.
Mix and store. Use 2 scoops per cup of hot water (about 2 tablespoons per cup).
Combine all ingredients in large saucepan. Let boil for one minute. Reduce heat and simmer for 5 minutes. Pour into warm punch bowl. Serve in warm cups. Garnish with orange slices.
Cook potatoes with skin; cool, peel and shred. In saucepan over low heat melt cheese with margarine. Stir until melted. Remove from heat and let stand at room temperature. Combine cheese mixture, sour cream, onion, salt and pepper. Fold into potatoes. Put into greased casserole dish. Bake at 350° for 25 minutes.
First Layer: Mix butter and 1 egg, then slowly add cake mix. Batter will almost be like bread dough. Press batter into 9 x 13-inch cake pan. Don't bake yet.
Heat water and beans to boiling in Dutch oven. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Add enough water to cover beans if necessary. Heat to boiling; reduce heat. Cover and simmer 1 to 1 1/2 hours or until tender (do not boil or beans will burst). Heat oven to 350°. Drain beans, reserving liquid. Layer beans, onion and salt pork in ungreased 4-quart bean pot, casserole or Dutch oven. Mix brown sugar, molasses, salt, dry mustard, pepper and bean liquid; pour over beans. Add enough water to almost cover beans. Cover and bake 3 hours, stirring occasionally. Uncover and bake about 30 minutes longer or until beans are desired consistency. Makes 8 servings.
Sterilize 5 quart jars and lids. Wash fresh cucumbers and pack into hot jars. To each quart add: 1 clove garlic, 2 heads fresh dill, small piece of hot red pepper. Combine 1 cup of pickling salt, 3 cups water and 1 quart cider vinegar. Bring to boil. Fill jars to within 1/2 inch of top with boiling mixture. Adjust lids. Process in boiling water bath for 20 minutes.
Brown ground beef with onion; drain. Add taco seasoning and water. Mix refried beans with 1/3 cup taco sauce. Put half the bean mixture in bottom of pie shell. Add half the meat mixture, half the cheese and all the corn chips. Then add bean mixture, meat and cheese last. Bake at 400° for 20 to 25 minutes. Top with optional toppings and taco sauce after removal from oven.
Mix in bowl until like biscuit dough. Knead on floured board until stiff. Roll dough out and cut out tea cakes and put on cookie sheet. Bake in 400° oven until brown.
Mix and fry. Top with favorite taco topping (lettuce, tomatoes, grated cheese, hamburger, onion, green peppers, etc.).
Beat squash and carrots together and add all other ingredients. Turn into buttered casserole dish and bake at 350° for 1 hour.
Blend the flour, butter, sugar and water to form dough. Press in a 12-inch round pizza pan. Bake 8 to 10 minutes at 375°. Cool crust.
Just before serving place sherbet in punch bowl. Add ginger ale and stir until sherbet is almost melted. Makes about 2 gallons.
Preheat oven to 400 degrees. Brown celery and onion in skillet with 2 tablespoons of butter. Combine all ingredients in greased casserole dish and bake in oven for 40 minutes until brown.
Melt caramels in 1/2 cup evaporated milk, stirring constantly. Set aside.
Heat milk to scalding and pour over bread crumbs. Cool and add remaining ingredients. Mix well. Pour in a 1 1/2 to 2-quart casserole (will be very watery). Cook at 350° for 1 hour (until knife comes out clean; will be puffy and will sink in center as it cools).
Mix sugars, Crisco, peanut butter and vanilla together in large bowl. Beat in eggs. Combine flour, soda and salt. Add to peanut butter mixture. Roll into 1-inch balls; press, with flour dipped fork, in crisscross pattern. Bake for 10 to 12 minutes at 375°. Makes about 6 dozen cookies.
Melt 2 sticks of margarine. Cool and add 2 cups sugar, 1/3 cup cocoa, flour, coconut, pecans, eggs and salt. Spread into a greased 9 x 13-inch pan and bake at 350° for 30 minutes. Remove from oven and immediately spread with jar of Marshmallow Creme. Wait 5 minutes and ice cake with remaining ingredients: 1 stick butter, powdered sugar, cocoa, canned milk and vanilla.
Cook potatoes in skins. Cool, peel and coarsely shred. In saucepan, cook butter and cheese. Stir until almost melted. Remove from heat. Blend seasonings, sour cream and onions. Add potatoes and stir. Turn in butter. Put in 2-quart casserole. Dot with butter. Bake in oven at 350° for 25 minutes or until heated. Cover casserole when baking. Serves 8.
Combine and mix all but rolls. Put into 10 x 6-inch baking dish. Separate dough into 2 rectangles; press perforation to seal. Cut dough in strips; lattice across casserole. Brush lightly with salad dressing. Sprinkle with sesame seed. Bake at 350° for 35 to 40 minutes. Serve with Cool Cucumber Sauce.
Saute onions in large kettle. Fry hamburger in saucepan. When hamburger is half browned, add 1/4 cup water, 1/2 cup catsup, onion salt, garlic salt, turmeric, curry powder and salt. After onions are browned, add 3 cups rice. Add whole cloves to hamburger mixture; add bay leaves to rice. Add peas and juice to hamburger mixture. Add 1 quart of more water to rice mixture; boil. Add more water if it becomes too thick. Simmer hamburger mixture with lid. When rice is 3/4 done, put in heated oven at 450° for not more than 1 hour. Serve the hamburger mixture over the rice mixture. Be sure to remove the bay leaves. Makes 20 servings.
Cook and drain macaroni. Mix all ingredients and bake at 350° for 25 minutes.
Peel plantains and slice diagonally into 1-inch slices. Heat oil in a nonstick pan. Fry plantains until a fork will go through them easily or until they turn golden brown (depends on how crispy you like them). Drain on paper towel. Then sprinkle with salt and vinegar for the tang-ohh!!
Mix ingredients, using one can of tomato sauce. Place in peppers, which have been seeded. Pour other can of tomato sauce over them. Cook one hour or until tender on 350°. Cover loosely.
In heavy saucepan, boil sugar, butter, salt and milk for 10 minutes. Start timing when mixture comes to rolling boil. Stir frequently. Remove from heat. Add peanut butter, marshmallow cream and nuts; mix well. Pour into buttered 17 x 11 x 3/4-inch pan. Chill thoroughly; cut into small squares. Keep refrigerated in airtight container.
Mix eggs, sugar, oil, vanilla and cinnamon in bowl. Mix dry ingredients together and add. Add apples and nuts. Pour in a greased 10 x 13-inch pan and bake at 350° for 50 minutes.
Melt the chocolate in top of double boiler and let cool while you continue the recipe. Mix cream cheese, butter, sugar and vanilla with electric beater. Add cooled chocolate and cream well. Put in a cheesecloth lined clay flowerpot or form. You can also use a square pan lined with a graham cracker crust. Refrigerate overnight.
Mix sugar, eggs, oil, water and pumpkin, then add mixed flour, cinnamon, nutmeg, salt and soda. Fold in chopped nuts if desired. Bake at 350° for one hour (in loaf pan) or when pick comes out clean.
Cook the pre soaked beans for about 1 1/2 to 2 hours in plenty of water with the salt, bay leaf and oregano. Remove from heat when soft but not mushy as they will continue to cook in the stew. Drain beans and save the broth. Prepare tomatoes. Open the chili pods and remove the seeds and veins, then cut the chilies into narrow strips. Cut the squash into large pieces. Shave the kernels from the corn. Heat oil in large skillet and saute onions over high heat for 1 to 2 minutes. Lower heat, add garlic, chili powder, cumin and coriander and stir everything together. Add a little bean broth so the chili doesn't scorch or burn. Cook until onions begin to soften, about 4 minutes, then add tomatoes and stew for 5 minutes. Stir in squash, corn, green beans, and chili strips, along with the cooked beans and enough broth to make a fairly wet stew. Cook slowly until the vegetables are done, about 15 or 20 minutes. Taste the stew and adjust the seasoning. Stir in cheese and chopped cilantro and garnish with whole leaves of cilantro. Serve with cornbread or tortillas. A great one dish meal if you have a garden or have just visited the Farmer's Market.
Brown onion in butter. Mix with asparagus liquid to add to rest of ingredients. Beat egg whites and fold in last. Dot with butter; place cracker crumbs on top (about 20 crackers). Bake at 350° for 20 minutes.
Cream butter and sugars on medium speed for 5 minutes. Add eggs and beat well. Gradually add flour, soda and salt. Beat well. Add peanut butter and vanilla. Mix thoroughly. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375° for 8 minutes. You may add chocolate chips, nuts or peanuts.
Put bread in baking dish. Add 1 cup milk. In another bowl, mix eggs and sugar, but not real good. Add margarine, vanilla and remaining milk. Pour in baking dish. Bake at 350° until custard is firm.
Mix together and place in crock-pot. I cook all day or half day in crock-pot.
Combine pop and marshmallows over low heat until marshmallows are melted. Pour over gelatin and stir until dissolved. Have cream cheese at room temperature. Add hot mixture slowly to cream cheese; beat until smooth. Add lemon juice, pineapple and nuts. Chill until partially thickened. Fold in whipped cream. Blend together. Refrigerate.
Melt 1/2 stick margarine in baking dish (1 1/2-quart dish). Combine all other ingredients. Pour a line of batter lengthwise down the middle of the dish, the margarine will float to the sides. Pour a line of blackberry pie filling down the middle of batter; batter will bake around filling. Bake at 350° for 45 to 55 minutes.
Scrub potatoes thoroughly and rub skins with oil. Bake at 400° for 1 hour or until done. Let potatoes cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving 1/4 to 1/8-inch shell. (Pulp may be reserved for mashed potatoes or reserved for another recipe.) Cut shells in half crosswise and deep fry in hot oil (375°) for 2 minutes or until lightly browned. Drain on paper towels.
Cook vegetables about ten minutes, drain and mix with other ingredients. Cover with buttered cracker crumbs. Cook in oven at 350° for 30 minutes.
Mix like most any cake. Bake in a loaf pan at 350° for 45 minutes to an hour.
Mix together and fold in stiffly beaten egg whites. Bake at 250° for 2 to 2 1/2 hours. Cool in pans. Makes one angel food cake pan and one loaf or 3 loaf pans.
Heat strawberries with gelatin to dissolve. Set aside to cool. Mix milk with pudding. Line pan with wafers. Over wafers, spread on vanilla pudding, then strawberry mixture, then sour cream and then Cool Whip. Refrigerate until set.
Cream sugar, margarine, eggs and honey. Mix together dry ingredients. Alternate dry ingredients and milk, batter will be lumpy, do not over mix. Pour batter in greased baking pan (11x14). Bake at 325-350 for 35 minutes or until golden brown.
Mix sugar, mustard, salt and vinegar. Add onion juice and stir. Pour in mixing bowl and add oil slowly, beating constantly, until thick. Add poppy seed and beat a few more minutes.
Preheat oven to 350°. Mix first 4 ingredients well. Pour into buttered dish. Sprinkle with cinnamon or nutmeg. Bake until knife inserted in center comes out clean. Serve warm or cold.
Heat bacon grease in frying pan. Add kraut and cook for about 15 minutes. Pour eggs over kraut and stir well. Cook over low heat, stirring frequently, until eggs are done.
In saucepan, combine sugar, cornstarch and salt; slowly stir in vinegar. Add butter and minced onions. Over medium heat, cook until thickened, stirring constantly. Reduce heat to low, add beets and cook until heated.
Clean mushrooms; remove center portions. Mix Cheddar cheese, sour cream, onions, parsley and chilies together. Stuff mixture into center of each mushrooms. Melt butter with garlic and brush onto mushroom caps. Sprinkle each mushroom with Parmesan cheese and broil until bubbly. Serves 8.
Beat butter and sugar together until fluffy. Mix in vanilla and slightly cooled chocolate. Add eggs, one at a time, beating 3 minutes after each addition. Pour into baked pie shell. Chill thoroughly. Top with whipped cream and nuts before serving. Serves 8 to 10.
Mix all in pan, cook over low heat until oleo melts. Increase heat slightly, cook to soft ball stage. Use electric mixer and beat until starts to thicken, pour into buttered pan.
Mix first 7 ingredients and put into buttered 9 x 13-inch pan. Top with remaining 1/4 cup melted butter and crushed stuffing mix. Bake at 350° for 1 hour or until done. Either chunk or shredded hash browns can be used.
Drain peaches and reserve 1 cup juice. Mix sugar with the reserved peach juice and boil until reduced to half of the original quantity. Cool. Measure and stir in equal amount of brandy, approximately 1/2 cup, and almond extract. Pour brandy syrup over peaches and serve. Yields 6 to 8 servings.
Cook corn and drain well. Combine corn, milk, egg, onion, salt and 3/4 cup cheese. Turn into 1 1/2-quart greased baking dish. Toss bread crumbs with margarine and 1/4 cup cheese. Sprinkle over corn mixture. Bake in moderate oven for 25 to 30 minutes. Garnish with green pepper rings, if desired.
Cook together ground meat and onion. Drain meat. Add sliced carrots, potatoes, tomatoes, tomato sauce and broth. Cook until vegetables are done, then add other vegetables of your choice. Slightly salt and add black pepper.
Mix together and bring to a boil for 1 minute, stirring constantly. Chill.
Brown onion in butter; add vinegar, sugar, lemon juice, Worcestershire sauce, mustard, catsup, water, salt, pepper and honey. Simmer about 10 minutes.
Combine milk, margarine, sugar and cocoa in a pan over low heat. Cook until ingredients come to a rolling boil; cook 1 minute. Remove from heat. Add peanut butter, oatmeal, coconut and/or nuts. Drop by tablespoon onto waxed paper. Let cool.
Cook bones with about 6 cups water to make broth. Wash, stem and scoop out squash, leaving sides about 1/8-inch thick. Rinse out squash and stuff with the filling. Place squash in pot and strain broth over them, reserving 1 cup broth for yogurt sauce. Steam for about 15 minutes.
Mix above ingredients well. Roll into small balls. Bake at 300° for 25 to 30 minutes. Remove from oven and roll into powdered sugar while still warm.
Cover beans with 1 quart water; bring to boil. Add remaining ingredients. Reduce heat and simmer. Cook slowly until done. Check to be sure there is plenty of water. Can be cooked in crock-pot. When done, soup should be very thick.
Beat egg. Add brown sugar, flour and spices. Blend in sweet potatoes or pumpkin. Add milk. Bake at 325° for 50 to 60 minutes.
Beat egg whites until light. Add vanilla; dribble in sugar and beat until very thick. Mix corn flakes, nuts and coconut; fold into egg mixture. Drop by teaspoon on a well-greased cookie sheet. Bake for about 15 minutes in a 325° oven.
Combine ingredients, except bread, cucumber and zucchini, in food processor or blender on high until smooth. Spoon into serving bowl. Serve with bread and veggies. Makes about 2 cups.
Beat eggs. Add sugar, salt and flour. Beat mixture until fluffy. Pour pineapple into mixture and blend. Place in a greased 2-quart casserole. You may stop here and refrigerate. When ready to bake, place cubed bread on top in geometric pattern. Slice butter and place butter on top of bread. Bake at 400° for 40 to 45 minutes.
Cream together shortening and sugar. Beat in eggs. Sift together and add to creamed mixture the flour, baking powder, salt and milk. Bake in an 8 x 4-inch loaf pan at 350°.
Mix melted oleo and pretzels, and press into a 9 x 12-inch pan. Bake at 375° for 8 to 10 minutes. Cool.
Combine all ingredients. Beat 4 minutes. Pour into 3 small loaf pans and bake at 350° for 35 to 40 minutes (check with cake tester).
Combine. Shape into 8 flat patties. Spread 4 patties with about 1 teaspoon mustard. Cover with remaining patties. Pinch together with wet hands.
Break cold biscuits in pieces and place in mixing bowl with sugar, milk and melted butter. Add the flavoring of your choice. Be sure bread is real soft. Place in baking dish or skillet. Bake at 400° for 30 minutes. Serve with sauce if desired.
Heat oven to 350°. In large bowl, mix grated cheese and flour. Add shallots, celery, garlic, parsley, red pepper sauce and dry seasonings. Stir to mix. Add cream and eggs. Stir to mix. Add crumbled bacon, mushrooms and spinach. Pour into unbaked pie shell and bake 45 to 55 minutes. Serves 8.
Wash strawberries; leave tops on. Melt chocolate. Dip berries into chocolate (1/2 of berry only). Stack in cone shape.
Mix ingredients well, roll into balls and let stand in refrigerator until firm (about 6 hours or put in freezer for 2 hours).
Bone and remove skin from chicken. Cut into strips. Preheat skillet to 350°. Add margarine. When margarine is hot, add chicken and onion. Cook, stirring constantly, for 5 minutes. Add soup, milk and pimiento. Cover and simmer 3 minutes or until thoroughly heated. Serve chicken over waffles or rice.
Combine butter, sugar and oil until light and fluffy. Add all flavorings. Beat eggs until light and lemon colored. Add to mixture. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk. Spoon mixture into greased and floured 10 inch tube pan. Bake 325° for about 1 hour and 15 minutes.
Place margarine and garlic into 2-quart casserole dish. Microwave on High (100%) until margarine is melted (1 to 1 1/2 minutes). Mix in oregano, basil, salt and pepper. Add remaining ingredients, except tomato. Toss to coat. Cover and microwave on High (100%) until squash is tender, 8 to 10 minutes, stirring after the cooking time. Stir in tomato. Cover and let stand 2 minutes.
In a large saucepan, combine soup mix and spaghetti with water. Cook 20 minutes or until spaghetti is tender. Do not drain! In a large skillet, brown meat. Stir in tomato sauce and paste, parsley, oregano and basil. Add to spaghetti and heat through. Great for fixing after work!
Heat butter, sugar, water and vanilla in saucepan until golden brown. Pour into greased cookie sheet. Place Hershey bars on top of candy while still hot. Spread chocolate bars when soft.
Mix beef, onion, soup, taco seasoning, chili powder and garlic salt together. Layer in 9 x 13-inch casserole dish, mixture, chips and cheese. Repeat layers and bake in a 350° oven for 20 minutes.
Our oldest son was engaged to an English girl for some time and she gave me this recipe. The English do like their tomatoes for breakfast. She also gave me a recipe for Yorkshire Pudding, but for the life of me, I have never been able to make them as light as she did.
Brown beef and onions; drain. Stir in sauce mix, tomato sauce and water. Simmer 10 minutes. Spoon into greased 13 x 9-inch pan. Top with cheese. Beat eggs, milk and oil until foamy. Beat in flour and salt until batter is smooth. Pour over filling and cover. Sprinkle Parmesan cheese and bake at 400° for 30 minutes. Cut in squares.
Grease muffin tins or an iron skillet. Mix all ingredients together well. Bake in a 350° oven for 45 minutes or until done.
Beat egg whites, add cream of tartar and beat until stiff; add sugar and vanilla. Fold in crackers and nuts. Pour into ungreased pan and bake 30 minutes at 350°.
Use no milk. Combine creamed corn, slightly beaten eggs and salt. Add Rice Krispies and the butter. Pour into well-greased casserole or baking dish and bake in a 350° oven for 40 minutes.
Mix all ingredients listed well. Place in casserole dish. Mix 1 small Pepperidge Farm dressing and 1/4 cup melted margarine. Sprinkle on top of cabbage mixture. Bake 20 minutes at 400°.
Combine first 3 ingredients in large bowl; set aside. Combine sugar, peanut butter and oil in a small saucepan. Bring to a boil, stirring constantly, until sugar melts. Remove from heat. Add peanut butter morsels, stirring until morsels melt. Add to oat mixture, stirring until dry ingredients are moistened. Drop by rounded teaspoons on wax paper. Chill about 30 minutes or until set. Makes 5 dozen.
Combine ingredients in ovenproof bowl. Sprinkle cracker crumbs over the top and bake at 375° for about 1 hour.
Mix cornstarch together with juice in pan. Add remaining ingredients. Stir over medium heat until thick. Add more liquid, if necessary to thin or more cornstarch to thicken. May be made ahead and frozen.
Cook potatoes (unpeeled) and cool. Skin and dice. Pour melted oleo over potatoes. Mix in other ingredients. Let stand overnight in refrigerator. Bake at 350° for 45 to 60 minutes. Mix occasionally and add more milk if needed.
Soften cream cheese. Blend cheese, marshmallow cream and sugar. Keep refrigerated. Good served with any kind of fruit such as apple slices, bananas, grapes, pineapple chunks, strawberries, melons, etc.
Cream shortening in cake mix. Add eggs and water; mix well. Add coconut and nuts. Press in greased pan (9 x 13-inch). Bake 20 minutes at 350°. While cake is hot make up lemon pie filling. Pour over cake. Cool. Cover with whipped topping or Cool Whip.