HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dice bacon and cook until crisp; drain. Drain liquid from beans and save in case beans become too dry in cooking. Put beans in baking dish. Add bacon and small amount of yellow mustard, catsup and brown sugar to your liking. Bake 1 to 2 hours at 350°.
Melt butter in heavy pan; add brown sugar and heat to boiling. Add white sugar and sour cream. Cook slowly to soft-ball stage (236° on candy thermometer). Cool to room temperature without stirring. Beat until mixture holds its shape. Add vanilla and nuts. Pour quickly into buttered pan.
In a medium bowl, combine Nilla wafer crumbs, flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg; set aside. In a large bowl, with electric mixer at medium speed, blend Planters peanut oil and sugar. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, beating well. Stir in carrots and Planters pecan pieces. Pour into well greased and floured 9 cup fluted tube pan.
Put corn in large roaster. Remove all up-popped kernels. Boil for 5 minutes, the brown sugar, oleo, syrup and salt. Take off stove and add in 1 tsp. soda. Stir well. Pour over pop corn and stir really good. Bake for 45 minutes to 1 hour. Stirring every 15 minutes at 250 degrees. Spread out on wax paper to cool. Break apart right away.
Combine the first four ingredients; press into the bottom and sides of an ungreased 9 inch pie pan. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cool 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners sugar. Chill 30 minutes or until set. Meanwhile, crush 2 c. of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 c. juice (add water if necessary). Discard pulp. In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store in the refrigerator.
Sort and wash beans. Place in large pot and cover with water. Soak 8 hours. Drain and return beans to pot. Add all ingredients but spinach and cheese. Bring to a boil and simmer covered about 2 hours or until beans are tender. Add spinach; cook 10 to 15 minutes. Sprinkle servings with Parmesan. Yield: approximately 3 quarts. Very hearty and healthy! Freezes well.
Mix all ingredients together. Bake for 30 minutes at 350° in a 9 x 13-inch ungreased pan.
Mix cream cheese and sour cream. Add taco seasoning. Spread mixture thinly on serving plate or tray. Cover with shredded lettuce, chopped tomatoes and cheese. Dip chips and enjoy.
In a large pot, saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano and cumin. Stir in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring occasionally. Stir in chopped tomatoes, undrained kidney beans and drained kidney beans. Bring to a boil. Reduce heat and simmer for 30 to 45 minutes or until thick. Top with onions, tomatoes and lettuce or green peppers. Contains per serving: 142 calories and 30 fat calories.
Cook chicken in salted water; cool and pick from bone. Cut in bite size pieces. Reserve chicken broth to cook spaghetti in later. Grate cheese, reserving 1/2 to put on top of casserole.
Brown onions and beef. Drain; stir in tomato sauce, salt and pepper. Place in casserole dish, then top with green beans and potatoes over the beans. Bake at 350° for 30 minutes.
Slice potatoes 1/4-inch thick. Brush both sides with oil and place in single layer on cookie sheets. Bake 7 minutes in 400° oven. Turn. Brush with oil and bake 8 more minutes or until tender.
Simmer chicken in water until tender; drain. Cook broccoli in salted water; drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise, lemon juice and curry powder and pour over chicken. Sprinkle cheese and bread crumbs on top. Bake at 350° for 25 minutes.
Cook and stir bacon, celery and onions until bacon is crisp; stir in sugar, 1/4 teaspoon salt, vinegar and the potatoes. Cook, stirring constantly 2 minutes. Remove centers from tomatoes. Spoon 1/3 cup potato mixture into each tomato cup. Place in ungreased baking dish. Bake 15 minutes at 375°. Top each tomato with dollop of sour cream. Bake 2 minutes longer. Serve immediately.
Cream butter and sugars together. Add vanilla, eggs, salt and soda. Mix well. Add flour, 1 cup at a time, and stir in. Add chips and nuts to the other ingredients. Bake at 350° for 8 to 10 minutes.
In large skillet, melt margarine with brown sugar. Add luncheon meat which has been chopped. Cook and stir until golden brown. In large bowl combine cooked macaroni, luncheon meat, drained pineapple chunks, cheese and green pepper. Stir together mayonnaise, sour cream (may use pineapple yogurt), pineapple juice and salt. Add to macaroni mixture and mix well. Chill thoroughly. Serve on lettuce. Makes 8 servings.
Pour oil into baking dish (15 1/2 x 10-inch). In a plastic bag, combine flour, cheese, salt, pepper and Italian seasoning. Shake a few potatoes at a time in the bag to coat with the mixture. Place potatoes in a single layer over the oil. Bake at 375° for 30 minutes. Turn slices and sprinkle with seasoning. Bake until done, about 10 to 15 minutes longer.
Mix thoroughly all ingredients except shortening, soup and mushrooms. Shape into balls. In skillet brown meat balls in shortening. Pour off accumulated fat. Stir in soup and mushrooms, including liquids. Cover. Cook over low heat for 20 minutes, or until well done, stirring occasionally.
Brown ground chuck, drain well. Add seasoning mix to meat. Shred lettuce, dice tomatoes, grate cheese. Put all in big bowl. Add dressing and mix together. Add broken chips to top.
Mix sugar and	cornstarch together. Add eggs and beat well. Add butter, milk and flavor and mix well. Bake in deep uncooked pie shell.	Bake at 350° until firm and golden brown.
Preheat oven to 350°. Blend all ingredients on low for 3 minutes. Pour into greased 10-inch pie plate. Let stand 5 minutes. Bake 35 to 40 minutes. Refrigerate leftovers.
Sprinkle cukes with salt. Let stand 15 minutes. Drain liquid off. Add onions and vinegar. Just before serving add sour cream. Yields 6 servings.
In skillet, melt butter. Add broccoli and onion; cook over medium-high heat until crispy-tender, stirring occasionally. While this is cooking, in a mixing bowl, stir together ginger, salt, pepper, lemon juice, Worcestershire sauce and garlic. Add sirloin strips to mixture and coat evenly; let stand in mixture for 5 to 10 minutes. Add this to broccoli and onion; continue cooking until meat is browned (about 6 to 8 minutes). Serve with rice (on it or beside it).
Cook sugar and cream until it forms a soft ball when dripped off spoon. Remove from heat. Add Marshmallow Creme and peanut butter to mixture. Beat well and pour into greased pan. Cut into squares when cool. Use 1 cup crushed cornflakes in place of crunchy peanut butter, if desired.
Mix all ingredients together and bake in covered casserole dish in 325° oven until done.
In a 9 x 13-inch casserole dish (greased), pour in the peas, juice also; on the other 1/2 of dish, pour in rice. Now you have peas and juice and water on 1 side and rice and 1 spoon butter on the other side. Place chicken pieces on top of this. Season to taste and cover. Cook at 350° for 1 hour.
With electric mixer, cream brown sugar and margarine until light and fluffy. Add egg yolk and vanilla; beat until blended. Stir in flour until blended. Press mixture into a 9 x 13-inch ungreased pan. Bake in 350° oven until golden brown, about 20 minutes. Melt Hershey bar in double boiler and spread immediately on hot cookies. Sprinkle on pecans. Cut into bars while warm. Makes 24 bars.
1st Layer: Blend margarine, sugar, flour and nuts. Press into 9 x 13-inch pan. Bake for 15 minutes at 350°. Cool.
Melt butter and stir in flour. Add stock slowly over low flame. When quite thick, remove from stove and add other ingredients. Place thoroughly drained broccoli in large casserole dish. Add half of sauce and then turkey slices. Top with additional cheese and place under broiler until bubbly. Serves ???.
Cut the shortening into the flour, using a food processor or pastry blender. Add the milk and process until mixture clings together in a ball. Divide the dough into 12 balls about the size of golf balls. Roll each portion to a circle about 5 inches in diameter.
Cream butter and sugar. Add egg yolks. Alternate flour and milk, beating after each addition. Add beaten egg whites last. Pour into greased 9 x 13-inch pan. Bake at 350° for 45 to 55 minutes.
Bring beer to a boil. Add shrimp and boil for 2 minutes. Shell and devein shrimp. Melt butter and add basil, parsley and shrimp. Cook on medium heat about 20 minutes, turning shrimp occasionally.
Shred cabbage. Add drained fruit cocktail and mix with Miracle Whip or mayonnaise. Mix well to have a coleslaw salad. Reserve a few cherries to put on top.
Combine all ingredients except vanilla in top of double boiler. Place over boiling water and cook 3 minutes, beating while cooking on high speed. Remove from	heat and stir in vanilla. Covers 2 (9-inch) cakes.
Melt chips in microwave. Add peanut butter. Add noodles. Drop on wax paper and let cool.
Blend butter, sugar, flour and salt; add eggs, beating well. Stir in corn. Add milk; pour into buttered casserole and bake 45 minutes at 325°. Stir once during baking, just after mixture is heated through and before it becomes set.
Mix sugars and oleo. Add rest of ingredients. Bake on a sheet cake pan. Bake at 350° for 15 minutes or until done. I bake as a drop cookie at 350° for 9 to 10 minutes.
Combine bacon grease with onion. Pour over potatoes and bake at 350° for 45 minutes.
Brown meat and onion; mix all together with 1/2 of the cheese. Dot top with remaining cheese. Put in baking dish and bake at 350° for 30 minutes.
Bring milk to a boiling point. Beat eggs, sugar and vanilla in blender. Add to milk, stirring rapidly. Pour milk over bread that has been put in a 3-quart Pyrex bowl. Sprinkle with raisins and cinnamon. Bake at 350° for 1 hour in a pan of hot water. It is done when knife inserted into custard comes out clean.
Combine first 3 ingredients with 1 cup water in bowl; mix well. Combine milk and margarine in glass bowl. Microwave on High for 1 minute. Blend in frosting mix. Pour cake batter into greased tube pan. Spoon frosting into ring over batter. Do not allow frosting to touch side of pan. Microwave on Medium for 10 minutes.
Combine sugar, soda, salt and buttermilk. Bring to a boil. Cook about 5 minutes, stirring constantly. When dark streaks start to appear, remove from heat and add chopped nuts and butter. Replace on heat for about 5 minutes again, stirring constantly, until it turns quite dark and is soft-ball consistency. Remove from heat and allow to stand about 4 minutes. Add large nuts. Beat until fairly stiff and drop on buttered pan.
Combine 2 cups crumbs, 1 cup sugar, cinnamon and melted butter and mix well. Press all but 2/3 cup on bottom and sides of greased cheese cake pan. Beat eggs until thick and light. Add remaining sugar, flour, salt, vanilla, lemon juice and rind; beat well. Combine evaporated milk and cheese. Mix well; add egg mixture to that. Pour into pan with crumbs and sprinkle with reserved crumbs. Bake at 325° for 1 1/4 to 1 1/2 hours.
Cook hen until tender. Add salt, pepper, bay leaf and few leaves of celery during last 30 minutes. Cover kettle tightly and do not boil but simmer gently. Let cool in broth. When cold, remove all gristle and cut in large pieces. Save broth. Cook 1 large box spaghetti in rapidly boiling, salted water until tender.
Cook shrimp in salted water for 3 minutes. Drain. Drain artichokes. Preheat oven to 375°. Saute mushrooms for 5 minutes in 2 tablespoons butter. Saute garlic and shallots for 5 minuets in 2 tablespoons butter. Remove and stir in flour and pepper, then stir in milk. Bring to boiling, stirring; remove from heat. Add half cheese; stir until melted. Stir in wine. Drain crabmeat; remove cartilage; flake.
Brown ground beef in large skillet and drain. Add remaining ingredients to ground beef in a large Dutch oven. Salt and pepper to taste. Add enough water for the consistency of soup. Simmer for 1 hour or until ingredients are tender.
Cook 1 lb. ground beef till crumbly. Drain off excess fat; add taco seasoning and 1 c. water. Cook until water is evaporated. Can also be used on chicken or any meat item you wish.
Cream together margarine, sugar and vanilla. Add well beaten eggs and flour. Grease and flour 10 x 14-inch pan. Put in layer of nuts, layer of batter, then layer of fruits. Bake at 350° for 1 hour.
In a 9 x 12-inch pan, dump cherry pie filling and crushed pineapple. Spread cake mix (dry). Pour melted butter over cake mix. Top with coconut and nuts. Bake at 350° for 1/2 hour. Reduce to 325° for 20 minutes.
Cut rolls in half. Split the whole pan at once. Spread both sides; cover with ham and cheese. Put back together and return to the original pan. Cut individual rolls. Cover with foil; bake for 20 or 30 minutes in a 375° oven. You can freeze and heat when ready to serve.
Sift together flour, baking powder, soda and salt. Use electric beater. Beat shortening until creamy. Add sugar gradually and continue beating until light and fluffy. Add eggs, one at a time, beating after each addition until fluffy. Stir in vanilla. Add flour mixture alternately with milk and bananas, a little at a time, beating after each addition until smooth. Put into well-greased cupcake pan. Bake at 375° for 25 minutes. Frost with your favorite frosting. Makes 18 to 20 cupcakes.
Combine candy and sweetened condensed milk in a large saucepan. Cook over low heat, stirring constantly, until candy melts. Cool, stirring constantly. Add about 1 quart milk to candy mixture; beat until well blended.
Melt oleo in 12-ounce skillet; add chicken breasts. Cook 4 minutes on each side. Add water, milk and soup; mix and stir. Add noodles and stir to cover with liquid. Add remaining ingredients. Cover and bring to a boil. Simmer 10 minutes, stirring twice, until chicken is done and noodles tender.
Brown sausage or ground beef and drain. In double boiler, melt cheese, then add meat. Add ketchup and Worcestershire sauce. Pile on bread slices. Heat in oven about 5 to 7 minutes. If frozen or cold, leave in oven about 10 to 15 minutes or until cheese is bubbly (oven, 350° to 375°).
Season beef with 1 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil; brown the beef on both sides. Combine water, tomato sauce, onion, vinegar, chili powder, oregano, cumin, garlic powder, red pepper and remaining salt and pepper; pour over meat. Cover and bake at 325° for 2 hours.
Grind bologna and boiled ham fine. Grind boiled eggs and pickles, medium or coarse. Mix well with salad dressing. Spread thick on sandwich (sliced) bread and piece of lettuce. Makes a large bowl for several people.
Fold capers, pickles, olives, parsley, cucumbers and onion into mayonnaise. Chill.
Mix cream cheese and mayonnaise. Add sour cream and blend together well. Add remaining ingredients. Chill and serve.
Combine butter, ham, onion and mustard. Mix well. Spread on toasted bread slices. Top with cheese slices. Broil 2 to 3 minutes or until cheese begins to melt. Cut in half and serve. Yields 16 snack servings.
Brown ground beef in skillet or electric skillet; drain off excess grease. Add beans, tomato sauce, tamales and seasonings. Simmer 10 to 15 minutes.
Cream butter; add sugar and cream until fluffy. Add beaten eggs and blend well. Mix together dry ingredients. Set aside small portion of flour to mix with candied fruit and nuts. Fold flour mixture into the batter; blend well. Add lemon and orange extract and blend well. Mix leftover flour with the candied fruits and nuts until they are all separated, then add to cake batter and blend well. Grease either three six-inch pans or one large fruit cake pan. Line with waxed paper on bottom and sides and then grease again. Note: A shot glass can be placed in the middle of small pans, but grease first and then line with wax paper and grease again. Place in a cold oven set at 250° and bake 3 hours for the large size and about 2 1/4 hours for the smaller size. Nuts and cherries placed on tops of cake give a professional touch. Baste with rum, brandy or sherry, if desired.
Trim excess fat. Combine orange peel, juice and thyme; spoon over chops. Let stand 1 hour at room temperature or several hours in refrigerator; turn chops once or twice. Drain, reserving orange mixture. Brown chops on both sides in hot shortening. Season with salt and pepper. Add orange mixture and mushrooms. Cover; simmer 40 minutes. Uncover; simmer 5 minutes more.
In medium size bowl, combine apples, celery, raisins and walnuts. Stir in yogurt until well mixed. Makes 4 to 6 servings.
Cook bacon. Cool and crumble. In bacon grease, cook onion and bell pepper for 5 minutes. Mix together onion, bell pepper, bacon and brown sugar. In different bowl, mix pork and beans, mustard, black pepper and catsup. Mix all ingredients together. Put in casserole dish and bake at 350° for 10 to 15 minutes.
Combine ingredients, except chocolate chips, mixing about 5 minutes on high. Fold in chocolate chips. Pour batter into a greased and floured Bundt pan. Bake at 350° for 1 hour. Cool 10 minutes. Remove from pan.
Combine eggs, milk and pepper; stir in macaroni. Pour macaroni mixture into a buttered 8-inch square baking pan. Bake in a preheated 400° oven for 10 to 15 minutes or until set. Combine tomato sauce and oregano; spread over macaroni. Top with cheese. Bake 10 additional minutes. Makes 6 servings.
Combine first 4 ingredients; whisk mixture just until blended. Heat a heavy 8-inch skillet over medium heat until hot enough to sizzle a drop of water. Add butter and rotate skillet to coat bottom. Pour egg mixture into skillet; sprinkle with cheese and jalapeno peppers. As mixture starts to cook, gently lift edges of omelet with a spatula; tilt pan so uncooked portion flows underneath. Fold omelet in half and transfer to plate. Top with salsa. Yields 1 or 2 servings.
Combine all ingredients in bowl, mixing well. Place in casserole dish. Bake at 350° for 30 to 40 minutes.
Cook spinach. Drain spinach until almost dry. Add cream cheese and nutmeg to the above mixture and serve hot.
Pour milk over the bread crumbs; cool. Add the remaining ingredients. Pour into a 1 1/2-quart buttered casserole pan. Bake at 350° for 40 to 45 minutes or until knife inserted comes out clean. Serve warm. Yields 6 servings.
Combine meat, salt, milk, bread crumbs and onion; mix well. Shape into balls; place meat balls (uncovered) in baking dish. Combine remaining ingredients and pour over meat balls. Bake at 375° for 45 minutes. Makes 8 servings.
Beat eggs, oil, sugar and vanilla. Add dry ingredients; mix well. Pour into two greased waxed paper-lined loaf pans. Bake 1 hour at 350°.
Cook broccoli according to package directions. Drain. Arrange 1 package cooked broccoli in a greased 2-quart casserole dish. Cover with peas. Mix mushroom soup, mayonnaise, salt, pepper, cheese, onions and eggs to make sauce. Pour half of the sauce over the broccoli and peas. Add remaining broccoli and top with remaining sauce. Sprinkle crushed crackers on top. Bake at 350° for 30 minutes. Yields 8 servings.
Combine sugar and cornstarch; add cold water. Pour boiling water over mixture. Add butter; cook over very low heat or in top of double boil until thick, about 15 minutes. Pour slowly over beaten egg, whisking all the while. Lastly, add lemon juice and rind. Serve hot over gingerbread.
Mix cake mix, 2 eggs and butter. Pat in 9 x 13-inch baking dish. Beat cream cheese and powdered sugar. Pour over cake mixture. Bake at 350° for 30 minutes.
Mix all ingredients together. Top with crushed corn flakes. Pour melted butter on top. Bake 45 minutes at 350°. Makes a large dish; great for breakfast.
In a medium mixer bowl, combine yeast and 1/2 cup warm water. Stir until yeast is dissolved. Stir in flour, 2 cups warm water and sugar. Beat until smooth. Cover with cheesecloth. Let stand at room temperature for 5 to 10 days or until bubbly. Stir 2 to 3 times each day.
Mix dressing as per instructions on the package and put 1/2 on the bottom of your dish. Save the rest for the topping.
Mix all together and bake at 275° to 300° for 1 hour. Serves 12 to 14 people. Better if you cook the day before and reheat.
In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside. Add chopped onion, green pepper and celery to Dutch oven and saute until tender, about 8 minutes. Return beef to pan. Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt and pepper, thyme, bay leaf and 2 cups water. Bring to boiling. Reduce heat and simmer, covered, for 1 1/4 hours. Add vegetables and cook as directed for Savory Beef and Vegetable Stew.
Put sugar cookie dough in sheet cake pan and roll out (this may take the patience of Job). Cook as directed until golden brown. Mix cream cheese, powdered sugar and oleo and pour over baked and cooled "cookies". You can top the cake with bananas, pineapple, strawberries, etc. (I use 1 can of cherry pie filling.)
In mixing bowl, combine the first 8 ingredients. Loosen the skin from 1 side of each chicken breast and insert 1 1/2 tablespoons of filling under the skin. Smooth skin and tuck the 2 ends under to form a rounded dome shape. Place, side by side, in a greased baking dish. Sprinkle with salt and pepper. This step can be done weeks ahead. Cover tightly and freeze if preparing ahead.
Mix flour, sugar, cocoa, soda together. Pour in water and mayo. Mix well. Bake 350° for 35 - 40 minutes. Put in 7 X 11 X 7 1/2 pan.
Bring to boil the butter, brown sugar, Karo syrup and salt for 5 minutes. Add baking soda; pour over popped corn. Place in a deep baking pan. Cook at 200° for 1 hour, stirring every 15 minutes.
Add ingredients in order listed, mixing after each addition. Pour into greased and floured 13 x 9-inch pan. Sprinkle chips on top of cake. Bake at 325° for 40 to 45 minutes.
This is a dry mix that can be stored in an airtight container. When needed for soup or sauce, add 2 cups of cold water and cook over medium heat, stirring constantly, until it thickens. If soup is too thick, add water.
Mix well and place between pie crust. Bake at 400° for 15 minutes, then bake at 350° for 45 minutes.
Sift together the first 3 ingredients. Cut shortening into flour. Beat the rest of the ingredients, then stir into sifted flour. Form into 6 balls of dough. This will make 6 single pie shells or 3 double crust pies.
Batter will be very stiff. Bake in 9 x 13-inch pan at 325° for 50 to 60 minutes or until done.
Combine sugar and cocoa in large saucepan. Add milk, stirring until smooth. Add butter. Place over high heat and bring to boil; boil 2 minutes and remove from heat. Add peanut butter and stir until melted. Add oats, mixing well. Drop by teaspoons onto waxed paper and cool completely. Makes 3 1/2 dozen.
Preheat oven to 400°. Separate biscuits. Put on greased pan. (Can of 5 will be 10 little pizzas.) Cook biscuits at 400° for 3 minutes. Take out and flip over. Add a teaspoon of Pizza Quick to each and sprinkle with cheese. Broil until cheese bubbles.
Preheat oven to 350°. Peel the potatoes and slice (about 6 cups). Oil a rectangular baking dish. Arrange some of the potato slices and sprinkle lightly with flour. Add salt and pepper. Repeat, making 3 to 4 layers.
Beat egg yolks until thick. Add 1 cup sugar, flour and salt. Mix thoroughly. Add boiling water slowly, stirring constantly. Add vinegar. Cook over hot water until thick and smooth. Add salt and flavoring. Pour into baked pie shell (9-inch). Cover with meringue made from egg whites and 3 tablespoons sugar. Bake in 325° oven for 20 minutes.