HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon until crisp. Remove bacon and drain. Crumble. Cook onion in drippings until tender, but not brown. Drain. In 2 qt. casserole, combine all ingredients. Bake, covered, at 375 degrees for 40 minutes. Uncover, bake 20 - 25 minutes more or until desired consistency is reached.
Mix the ingredients. Add chicken. Simmer 45 minutes in uncovered skillet on medium heat. Turn chicken every 15 minutes.
Put fruit in bottom of pan. Cut bread in three pieces. Cover fruit. Mix sugar, flour, oleo and egg. Pour over fruit and bake at 325° until brown.
Mix all together. Bake at 325° for 20 to 25 minutes. Makes three (9-inch) layers.
Find a platter. Smear beans all over platter. Then take the avocado dip and smear that all over beans. Take sour cream and taco seasoning and mix together until it tastes spicy, then put that on top of the avocado dip. Take the chopped onion and spread them on top of the sour cream. Take the chopped tomato and put them on the onion. Take shredded cheese and put all over top so you cannot see dip. Take sliced olives and place over dip and get some chips and dig in. Add salsa, if desired.
Put onions into small amount of boiling salted water in saucepan. Cover and cook 15 to 20 minutes or until onions are tender.
Saute onions in melted butter with sugar and nutmeg. Cook until onions are transparent, but not browned. Dissolve beef stock base in boiling water. Add onions and simmer for about 20 minutes. Add sherry and bring back to a boil. Spoon into ovenproof serving dishes; add croutons and Parmesan cheese. Place under broiler for 10 minutes.
Saute minced garlic in margarine until golden brown. Add scallions and onion and cook until soft. Add remaining ingredients, except white wine and mushrooms, and simmer 3 minutes. Add mushrooms and white wine; simmer about 5 minutes. Pour over cooked fish. Serves 4.
Blend all ingredients	and make into teaspoon balls; bake in 400° preheated oven about 17 minutes.
Boil all ingredients together except cinnamon and brown sugar. Sprinkle with cinnamon and very little brown sugar.
Put ribs, meat side up, in pan. Add water and a little salt. Cover pan with aluminum foil. Bake at 350° for 1 1/2 hours. Drain. Combine mincemeat, broth and vinegar. Pour over ribs. Bake, uncovered, 30 to 45 minutes. Baste occasionally with juices. Makes 4 to 6 servings.
Wash and cut up squash. Boil until tender; drain and mash. Add everything except 1/2 of the margarine. Melt remaining margarine. Pour mixture in casserole dish; pour melted margarine over top and sprinkle with bread crumbs. Bake in 375° oven for 1 hour or until brown on top.
Combine all ingredients in crock-pot. Stir together well. Cover and cook on low for 8 to 12 hours, or on high for 5 to 6 hours. Serve over noodles or rice.
Cook until soft the hot water, chopped dates, soda and salt; set aside. Cream sugar; add oil or shortening, egg, flour and vanilla. Then add date mixture and nuts. Bake at 350°.
Saute beef and onion in a skillet pan until cooked. Drain grease. Mix in 1/3 cup Las Palmas enchilada sauce. In a skillet, heat 1 can (10 ounce) sauce. Dip each tortilla in sauce until well coated. Lay tortilla in a 9 x 13-inch baking dish. Fill with 3 tablespoons of meat and roll. Place seam side down, side by side, in same dish. Cover rolled enchiladas with remaining sauce. Bake at 350° for 20 minutes. Makes 8 tortillas, 4 servings.
In a mixing bowl, combine eggs, sugar, butter, flour and pineapple. Mix in bread cubes. Pour into a greased 1 1/2-quart casserole. Bake 1 hour at 350°. Serve with topping, if desired. Makes 6 to 8 servings.
Sift flour, sweetener, baking powder and salt into mixing bowl. Combine egg, milk, vanilla and shortening. Add this mixture to flour mixture. Blend until flour is moistened. Do not overmix; batter should be lumpy. Fold in minced apples.
In a medium bowl, cover the cauliflower with water and add 1 teaspoon of the salt. Soak for about 15 minutes. In a separate bowl, do the same with the carrots. Drain the vegetables. Put them in a deep glass jar or ceramic container with a lid. In a medium bowl, mix together the sugar, vinegar and 1 1/2 cups warm water and let the sugar dissolve. Pour over the vegetables and let them stand at room temperature for 3 days. The pickles will keep in the refrigerator for up to 1 month. Makes about 4 cups.
Mix in order given; add flour (sifted with baking powder and salt), dates and nuts. Spread on greased 13 x 9-inch pan. Bake 20 minutes at 350°. Cut in bars and roll in powdered sugar while still warm.
Preheat oven to 350°. Lightly butter a 9-inch pie plate. Melt 3 tablespoons butter in skillet over medium heat. Add mushrooms and stir until tender, about 4 minutes. Remove from heat. Stir in cracker crumbs. Press into bottom and sides of plate. Melt 2 tablespoons of butter in skillet. Add onions and stir to soften, about three minutes. Sprinkle over crust. Top with Jack cheese. Blend cottage cheese, eggs and paprika in processor. Pour over cheese. Bake about 35 minutes until tester inserted in center comes out clean.
Mix all ingredients and pour into casserole dish. Bake at 375° for 30 minutes.
Coat each chicken breast in cheese, then flour. Salt and pepper to taste. In skillet, cook chicken in oil over medium-high heat until done. Remove to serving platter and keep warm.
Add 1 cup water to flavored gelatin mixture, then mix both bowls together. Pour into a 9 x 13-inch pan. Refrigerate, then cut into squares or shapes. Terrific for kid's school lunches or summertime treats, because this doesn't melt fast.
Drain fruit well; reserve pineapple juice. Mix all fruit. Mix pudding mix and pineapple juice until smooth. Add to fruit, tossing to coat all fruit. Chill.
Cut corn off cob and mix together with rest of ingredients and freeze. To cook corn, put butter in a pan and boil about 10 minutes (if still frozen when you start).
Preheat oven to 425°. In medium bowl combine biscuit mix, cornmeal and water; mix well. With floured hands, pat dough on bottom and up sides of greased 15 x 10-inch jellyroll pan. Bake 10 minutes. Remove from oven.
Combine cream cheese and seasoning mix in small bowl. Spread into bottom 9 inch pie plate.
In a large bowl mix ingredients. Pour into unbaked pie shell. Preheat oven to 450° and bake for 10 minutes. Turn heat down to 350° and bake 30 minutes more.
Mix all ingredients together; shape into a loaf. Bake in a bread pan for 1 hour at 350°. Serves 4.
Cream together oleo and shortening. Add sugar; beat until smooth. Add egg yolks; beat well. Combine flour and soda, sift 3 times. Add to creamed mixture alternately with buttermilk. Add vanilla, coconut and pecans. Fold in egg whites. Pour in 9 inch round pans and bake at 350 degrees for 25 minutes or until done. Cool and frost with Cream Cheese Frosting.
Beat eggs, sugar and flour together. Fold in cream, dates and pecans. Pour into unbaked pie shell and bake 1 hour at 300°. Bake on low rack in oven.
Place chicken in large frying pan or electric cooker. Add salt and pepper. Combine catsup, cola and Worcestershire sauce; blend well. Pour over chicken. Simmer for 1 hour, turning chicken once during cooking time. Serve with rice.
In food processor, combine cottage cheese and 1 cup yogurt. Cover and process until smooth. Place remaining yogurt in large bowl. Add pudding mix; whisk for 2 minutes or until slightly thickened, then add cottage cheese mixture and mix well. Stir in remaining ingredients. Refrigerate until serving. Makes 14 servings.
Step 1: combine vinegar, sugar, egg, pineapple juice, flour. Heat until it thickens. (Chill it.)
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse; pat dry with paper towels. Set aside. In a large saucepan, stir together tomatoes, cornstarch, snipped parsley, sugar, Italian seasoning, and ground red pepper. Cook and stir until thickened and bubbly. Stir in shrimp. Return to boiling; cook for 1 to 3 minutes more or until shrimp are opaque. Serve shrimp mixture over hot cooked spaghetti. Garnish with fresh parsley sprigs, if desired.
Heat oil. Saute chicken, onion and carrots until brown. Add diced green pepper, eggplant and squash. Cook about 5 minutes, then add seasoning and tomatoes. Cover and cook about 15 minutes, stirring occasionally. Uncover and cook 15 minutes more to absorb liquid. Sprinkle on lemon juice. Serve hot or cold. Good over rice or noodles.
Mix first 4 ingredients together. Just before serving, add ginger ale and sparkling water and stir gently in large glass jar or bottle. Pour over large block of ice in punch bowl and spoon sherbet over top. Makes 110 punch cups.
Mix well. Form a ball and roll in pecans. Chill and serve with crackers.
Sprinkle sesame seed on a tray or cookie sheet. Roll each banana half in sesame seed, pressing gently to make sure they stick.
Mix all ingredients together. Spray a 9 x 13 pan. Bake at 350° until done.
In large skillet, fry bacon crispy. Dice and fry potatoes. Break bacon into small bits as potatoes fry. Crack eggs into bowl (don't break). When potatoes are nearly finished, put bacon bits into them and stir. Pour eggs over all and simmer until done. Divide and eat. Serves 6 or more.
Pound veal until tender and thin (or have butcher tenderize). Dip meat in egg. Roll in mixture of bread crumbs and Parmesan. Brown meat on both sides until golden brown. Lay in shallow baking dish.
Prepare cake mix as directed. Pour into greased and floured cake pan. Sprinkle with brown sugar and nuts. Arrange 24 regular sized marshmallows on top and bake as directed. Cool and cut into squares.
Place milk and sugar in saucepan. Bring to a boil. Boil for 1 minute. Remove from heat. Add other ingredients. Drop by spoonful on buttered cookie sheet. Chill until firm. Super chunky peanut butter is best. Chunky can be used with almost as good results. Extra chocolate gives it richer and better flavor. Mixing is easier if you add peanut butter to hot sugar and milk mixture first. Then add other ingredients.
Mix dry ingredients in mixing bowl. Mix moist ingredients and add to dry ingredients, stirring only until moistened. Do not beat. Fold in nuts and pour into greased and floured loaf pan. Bake at 325° for 1 hour.
Add sauteed pepper to ham-soup mixture. Place in greased casserole. Make baking powder biscuits with 1/2 cup grated cheese added, before adding milk. Top casserole with biscuits and brown. Quick dinner. Serve with green vegetable.
Heat oven to 425°. Melt butter in a large pan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in chicken broth and milk.	Heat to boiling, stirring constantly. Boil and stir 1 minute.	Stir in chicken and vegetables. Pour into	pastry	shell.	Cover with top crust which has slits cut in it. Seal and flute. Cover edge with 2-inch strip	of foil to prevent excessive browning. Remove foil the last 15 minutes of baking. Bake for 35 to 40 minutes.
Rinse chicken and its giblets with cold water. In 5-quart saucepot over high heat, heat chicken, giblets, celery, carrot, 1 1/2 teaspoons salt and water to boiling. Reduce heat to low; cover and simmer 30 minutes. Remove chicken to large bowl; refrigerate 30 minutes or until easy to handle. Remove and discard chicken bones and skin. Cut meat and giblets into bite-size pieces; set aside. Skim fat from broth; measure 1 3/4 cups for reserve. (Cover and refrigerate remaining broth and vegetables for soup another day.)
Prepare according to directions on Jell-O package. When Jell-O is set, whip it. Add remaining ingredients. Put in mold and set.
In a 13 x 9-inch pan, melt margarine. Pour into bowl. Add cake mix and 2 eggs. Pat into pan. In a separate bowl, mix cream cheese (soft), 2 eggs and powdered sugar with mixer. Pour over first mixture and bake at 350° for 40 to 45 minutes.
Blend all the ingredients until smooth; chill. Serve with fresh fruit. It's yum-yum good!
Saute sliced bell peppers and onions in butter until tender. Add milk and shredded cheese. Lower heat. Stir until melted. Wrap in tortilla. Enjoy.
Puree 5 peaches with sugar in blender. Add sour cream, lemon juice, sherry and orange juice. Blend until smooth. Transfer to covered dish and refrigerate until well chilled. Garnish each serving with sliced peaches. Serves 6 to 8.
Brown meat, pepper and onion together. Drain. Add the chili mix and tomatoes. Cook for 15 or 20 minutes on low heat. While other mixture is cooking, boil the noodles. Drain. Add powdered cheese and 1/2 stick butter. Mix everything together. Now grate 4 cups cheese. Set oven to 350°. Butter the whole casserole dish. Cover the dish with 1 cup of grated cheese. Pour 1/3 of the mixture. Repeat in layers until you have 1 cup of cheese to put on top. Cook about 30 minutes until cheese is a little brown on top. Serves 8. Best when served hot.
Heat oven to 350°. Prick bottom and sides of pie shells; bake for 5 minutes, then take out. Sprinkle bottom of pie shells with Swiss cheese first, then ham, broccoli and cauliflower.
Rinse chicken pieces and pat dry with paper towels. Place in large, plastic bag. Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; pour over chicken. Press air out of bag. Tie top securely. Refrigerate 8 hours or overnight, turning bag occasionally.
Cover chicken breasts with water and bring to a boil. Turn off heat and let set, covered, for 1 to 1 1/2 hours, until done. Cut or shred into small pieces. Saute onion in oleo over medium heat until tender. Add green chilies and saute for 2 minutes. Add cream cheese and chicken. Put 1/2 cup chicken mixture in each tortilla and roll up. Place each tortilla seam side down in a greased or sprayed baking dish. Sprinkle cheese evenly over tortillas. Pour whipping cream over all. Bake, uncovered, in 350° oven for 30 to 40 minutes.
Beat eggs and sugar. Add softened shortening and flour. Bake in waffle iron and drop by tablespoons. When completely cooled, sprinkle with powdered sugar. Makes approximately 6 dozen soft, delicious cookies.
Rinse squash and then slice. Salt and pepper. Roll in flour and deep fry.
Preheat the oven to 350°. Grease a loaf pan. Mix the bananas and eggs together in a large bowl. Stir in the flour, sugar, salt and baking soda. Add the walnuts and blend. Put the batter in the pan and bake for one hour. Remove from the pan to a rack. Serve still warm or cooled, as you like it.
Dissolve yeast in warm water, set aside. Heat buttermilk to lukewarm; then add shortening (oil) and sugar. Add dissolved yeast to this and add egg and 1 cup flour with soda and salt. Beat firmly. Add remaining flour until dough is soft. Place dough in warm place and let rise until doubled. Roll out dough and cut with biscuit cutter. Place rolls on greased cookie sheet and let rise in pans. Bake rolls at 400° for 15 to 20 minutes or until golden brown. Butter tops of rolls when coming out of the oven. Yields 2 dozen (1 pan).
Blend butter and flour together until crumbly. Add egg yolk and sour cream. Mix ground walnuts, granulated sugar and cinnamon together. Mix with a spoon until all is combined (very sticky). Form into ball. Place on floured wax paper and refrigerate overnight. Make four small balls out of the large. Roll each one out separately and sprinkle on about 4 tablespoons of the sugar and walnut mixture. Spread out and pat down. Cut into 16 pieces and roll from the outside to the center. Bake about 25 to 30 minutes at 325°. Total yield: 64.
Heat oven to 350°. Grease and flour three 9-inch layer pans. Cream butter and sugar thoroughly. Add eggs one at a time, beating after each addition. Sift flour, salt and baking powder together. Combine liquids together. Mix the creamed mixture alternating with flour and milk. Beat after each addition until batter is smooth, scraping bowl occasionally. Pour in prepared pans. Bake for 40 minutes or until cake tester inserted in center of each cake comes out clean. Cool in pan a few minutes. Turn out onto wire rack. Cut each layer in half. Fill with your favorite jam. Cover top and sides lavishly with vanilla icing. Serves 16.
Prepare bread according to package directions to make dough or defrost dough if using frozen. Stretch dough out to form a rectangle approximately 9 x 13, on a floured surface. Lay lunch meat on bread, leaving a border. Cover with a layer of cheese. Sprinkle on spices, if desired, very good when using an herb bread mix and omitting spices. Roll up jelly roll style, sealing edges and placing seam side down on a baking sheet. Bake for 20 to 30 minutes in a 350° oven or until golden brown. Serve warm or cold.
Mix the first 5 ingredients together. Spread mustard on buns. Spread mix on buns. Wrap in foil. Bake at 350° for 20 minutes.
Wash zucchini. Grind, onion, pepper and zucchini in food chopper. Add crumbs, oil, cheese and egg. Mix well. Salt and pepper to taste. Sprinkle a little cheese on top. Bake in casserole for 45 minutes at 325°.
Place a steamer basket in a large saucepan. Add water to just below basket. Bring water to boiling. Peel a strip around the center of each new potato. Add potatoes and carrots to steamer basket. Cover and steam for 20 to 25 minutes or until vegetables are tender. Remove vegetables from steamer and sprinkle with oil or melted margarine and rosemary or thyme. Toss lightly to coat.
Bake corn bread (directions on box; dice to bite-size pieces). Cook chicken with lots of broth. Dice chicken to bite-sizes. Cut onion and celery. Tear bread into bite-size pieces. Chop eggs. Add seasonings and mix all together. Bake in casserole dish at 350°.
Press rolls on bottom and halfway up sides of 9 x 13 pan. Bake as directed on pan or until lightly brown. Prepare gravy and cook sausage. Pour gravy over rolls. Sprinkle sausage over gravy. Add cheese. Bake in oven for 10 minutes.
Preheat oven to 350°. Place 30 (2-inch) foil cupcake liners in small muffin pans.
Beat all ingredients together until beaten thoroughly and forms a creamy, smooth cake batter. Makes 2 layers. Cook 25 to 30 minutes at 350°. Cool on wire rack.
Cream butter and sugar. Add eggs, one at a time; beat well. Add flour 1/3 at a time, alternating with 1/3 of buttermilk. Add vanilla. Bake in greased and floured tube pan at 350° for 1 hour and 25 minutes.
Combine all ingredients and mix well. Refrigerate for all flavors to blend. Yields 3/4 cup. Each 3 tablespoons contains only 3 calories and no fat.
Make cupcakes according to directions on box. Cream cheese and sugar. Add egg and salt. Stir in chocolate pieces and coconut. Fill cupcake 2/3 full and put spoonful of cheese mixture in center. Bake according to directions on box. Frost, if desired, with white icing.
Finely chop onions, celery, garlic and bell pepper; makes for a much better gravy. Heat oil in a heavy pot (cast-iron is ideal). Fry onions until just golden brown; add next 3 vegetables and cook for about 5 to 7 minutes, then add seasoned shrimp. Cover tightly and let simmer on a low fire for 20 minutes. Stir well. You may add cornstarch now to thicken gravy. Add parsley and green onions just before serving. Serve hot over cooked rice.
Combine crumbs, milk, eggs, sugar, salt and fat. Mix well. Add vanilla and raisins or nuts. Turn into a greased baking tin or bowl. Bake in a moderate oven (350°) for 35 to 40 minutes or until firm. Serve with whipped cream, if you want.
Combine chocolate, flour and sugar. Add eggs, milk and vanilla and mix well. Add margarine and cook slowly until thick. Pour into baked pie shell when cool. Top with meringue.
Combine the first 3 ingredients, then cut in Crisco. Add milk and yeast mixture. Bake at 450° for 10 minutes.
In a large bowl, mix 2 cups flour, salt, sugar and yeast. Add margarine (softened) and water; beat 2 minutes. Add 2 eggs and 1/2 cup flour; beat 1 minute. Add enough flour to make soft dough. Turn onto floured board and knead 10 minutes. Let rise 20 minutes. Make into dinner rolls or cinnamon rolls. Bake at 350° for 20 to 25 minutes or until brown.
Dissolve jello and sugar in boiling water and set aside to cool. Wash and stem cranberries. Quarter and core apple and orange. Select orange with thick skin but don't remove peel. Put all fruit through food blender.
Scrub cucumbers. Pack loosely in hot qt. jars. Leave 1/2 in. head space for each jar. Add dill and mustard seed and a pinch of alum. Make a brine by combining water, vinegar, and salt. Bring to a boil and slowly pour hot brine over cucumbers. Leaving 1/2 in. head space; adjust lids. Process in boiling water baths for 20 minutes. Start time as soon as jars are placed in water.
Heat oven to 325°. Grease generously bottoms only of 2 loaf pans, 9 x 5 x 3-inch. Blend all ingredients on low speed for 1 minute, scraping bowl constantly. Beat on medium speed 1 minute. Pour into pans. Bake until wooden pick comes clean, approximately 50 minutes. Cool 10 minutes. Remove from pans.
Top with bread crumbs rolled finely and dotted with oleo. Bake at 350° for 50 minutes.
Mix together Cool Whip, Eagle Brand milk and pineapple. Pour in churn, then fill remainder with orange Crush to line; freeze.
Sift flour, baking powder and salt together. Cream margarine; add sugar gradually and cream thoroughly. Add flour alternately with milk. Beat egg whites and add to batter. Divide batter into 2 parts. To one part, add red food coloring and well floured raisins. Grease melon mold or Bundt pan. Put a layer of white batter in the bottom, the red in the center and a layer of white on top. Bake in a 350° oven for 45 to 55 minutes. Frost with green icing.
Combine first 8 ingredients. Roll into small meatballs. Bake on cookie sheet for 20 minutes at 350°. Slowly melt the grape jelly and chili sauce in large saucepan. Add meatballs and cook for 30 minutes.
Boil chicken until done. Debone and deskin. Cut chicken into small pieces, then add soup, sour cream and poppy seed. Spread into 9 x 13-inch pan. Mix crackers and melted butter together and sprinkle over mixture. Bake at 350° for 30 minutes.
Dissolve the yeast in the warm water; let sit 5 minutes, until bubbly. Mix the hot water, honey, oil and salt until honey is dissolved. Add eggs; stir well. Add yeast. Add flour; mix well. If dough is to be used immediately, add 1/2 cup more flour. Shape into any type rolls. Allow to rise. Bake for 10 to 12 minutes at 425°. Yields 2 dozen rolls.
Heat oil in large skillet over medium-high heat until hot. Add onions, bell pepper, carrot, rice and lentils; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Stir in remaining ingredients. Bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until vegetables are tender and liquid is absorbed, stirring occasionally. Makes 4 (1 cup) servings.
Mix the oil, sugar and salt with the hot water. When it cools to lukewarm, add the yeast to dissolve. Beat the egg until frothy. Add it to the liquid and then mix in the flour. Knead the dough and shape into doughnuts. Cover and set to rise on a floured board. When the bagels begin to swell, drop them, one at a time, into briskly boiling water and cook until they rise to the top and are light. Place on baking sheets and bake in a 400° oven until crisp and golden, about 15 minutes. Makes about 30 bagels.
Prepare instant potatoes for 8 to 12 servings as directed on the box. Add a little more milk than called for. Brown onion and celery in butter. Cube bread slices and add to onion and celery. Add salt and pepper to taste. Mix bread mixture with potatoes. Put in casserole dish and bake, uncovered, for 45 minutes at 350°.
Put apple juice, cinnamon sticks and cloves into kettle. Heat just until boils. Remove from heat. Allow to sit for 1 hour. Strain the juice to remove the cinnamon sticks and the cloves. Return juice to pan and add lemon juice. Add pectin. Stir and bring to a boil. Add sugar all at once. Stir and return to a full rolling boil. Boil for 1 minute. Makes about 6 cups. Seal in jars with 2-piece lid and ring. Water bath for 10 minutes.
Mix well, put in container and freeze. Blanching is not required. Thaw and pour off excess water before cooking.
Grease and flour 4 round cake pans. Preheat oven to 325°.
Cook to hard boil stage. Stir in 2 cups raw peanuts. Cook until peanuts and syrup are light brown in color. Add vanilla and soda. Pour into greased pan while mixture is foaming. Let harden; break into pieces.