HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown bacon; remove and crumble. Add onion rings to bacon drippings along with garlic. Cook until transparent. Add other sauce ingredients. Simmer 20 minutes. Add beans and bacon. Put into casserole. Bake 1 hour at 350°.
Put pineapple in a little hot water to soften. Blend with 1 cup strawberries until blended. Add the remaining strawberries and blend until it's the consistency of jam. Freeze.
Mix the first 3 ingredients all together and add the remaining ingredients. Mix well and pour into ungreased jelly roll pan (11 1/2 x 17-inch). Bake at 350° for 25 to 30 minutes.
In a storage container with a tight-fitting lid, combine all ingredients and mix well. Seal tightly. Store in a cool, dry place for up to 6 months. Stir or shake well before each use. Makes 18 tablespoons (about 1 cup). Five tablespoons equals a 1.25 ounce package of onion soup.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Spread chicken and veggies evenly in dish. Stir together soup, broth and pepper in small mixing bowl. Pour evenly over chicken. Combine baking mix, milk and butter; stir until smooth. Pour mix over other ingredients. Bake 45 to 50 minutes. Cool 10 minutes before serving.
Set oven to 350°. Use a 9 x 9-inch baking dish. Place margarine or butter in baking dish to melt. Mix the sugar with fruit (set aside). Make batter of sifted flour, baking powder, pinch of salt, sugar and milk. Pour batter over melted margarine or butter (do not stir). Place fruit mix on top. Bake for 40 minutes.
Mix together sugar and flour. Add melted margarine and blend well. Stir in eggs, chips, nuts and vanilla. Pour mixture into pie shell. Bake at 325° in preheated oven 1 hour or until golden brown. Serves 6 to 8.
Place 1 slice of cheese on each breast and put in baking dish. Combine soup and wine; spread over breasts. Sprinkle dressing over and drizzle butter on top. Bake, uncovered, at 350° for 55 minutes.
Preheat oven to 350°. Bake cake as directed in two round pans. Cool 10 minutes; remove from pans first. Beat the pudding, milk and sour cream at low speed until blended, about 2 minutes. Stir in orange peel. Let stand until thickened, 3 to 5 minutes. Split cake layers to make 4 layers. Spread 2/3 cup of pudding mixture to the edges. Top with 2/3 cup of fruit. Repeat twice. Frost the side with whipped topping (Cool Whip). Refrigerate to keep cool.
Melt first 3 ingredients together in double boiler. Dip marshmallows in caramel, coating well. Roll in Rice Krispies. Chill until set.
Melt margarine in pan. Fry onions and peppers until tender. Then add mushrooms, and ham then cook to desired doneness. Beat eggs one at a time, and add them to pan. Stir mixture, cooking until done. Serves 2. Preparation time: 1/2 hour.
Mix well cake mix, butter or margarine and egg and press into bottom of 9 x 13-inch pan. Set aside. Mix together cream cheese, confectioners sugar, eggs, vanilla, pecans and coconut and pour over crust. Bake 45 minutes at 350°. Cool and cut into bars.
Mix warm water with yeast; stir until dissolved. Add sugar, salt and flour; mix well. Add egg and oil and mix well. Gradually add 3 or 4 cups flour until dough is stiff. Cover with a damp cloth and refrigerate overnight. Dough will keep 5 days in refrigerator if cloth is kept damp. Use amount desired and refrigerate remaining dough. Work into balls and let rise until double in size. Bake at 400° approximately 12 minutes.
Shred cooked beets on shredder into thin strips. Saute in margarine. Season with salt, lemon juice, sugar and optional white pepper.
Combine all ingredients in a bowl. Shape into 6 patties. Pan-fry, broil or grill until done, about 5 minutes per side.
Mix chicken, celery, mushrooms and water chestnuts. Mix next 5 ingredients; add to chicken mixture. Spread in a 9 x 13-inch casserole. Top with chicken soup. (Refrigerate until next day, if desired.) Top with crushed chips and bake at 350° for 40 minutes. Serves 8.
Dissolve Jell-O in hot water and set aside. Gradually blend mayonnaise and cream cheese together. Slowly add Jell-O to creamed mixture, blending until smooth. Chill until slightly thickened. Add drained pineapple, banana, pecans and coconut. Fold in whipped cream and pour into mold. Chill.
Whisk yogurt and pineapple including juice together. Add pudding and whisk until well blended.
Melt cheese in double boiler. Mix in sausage and Bisquick. Form into balls the size of walnuts. Bake 15 minutes at 350°. These freeze very well. Freeze on cookie sheet, remove and store in bags in freezer.
Pour melted margarine over sugar. Beat eggs, milk, coconut and vanilla in a bowl with sugar and margarine. Mix all together well. Put in 2 unbaked pie shells. Bake at 350° for 30 minutes, or until coconut is golden brown.
Place salad items and bacon in layers. Mix together the mayonnaise, sugar and cheese. Top the salad with this dressing. Do not mix in! Cover tightly and refrigerate, preferably overnight. Toss when ready to serve.
Drain pineapple and reserve juice. Grease and flour 9 x 13-inch pan. Combine cake mix, oil, eggs and oranges. Mix well. Bake at 350° for 30 minutes.
Beat all ingredients together well. Heat 1/2 inch of fat in skillet. Drop by spoonfuls and fry until browned on both sides. Drain on paper towels or brown paper. If mix is too dry, add pea juice or milk.
Mix and bring to a boil, stirring constantly. Turn out dough on counter. Cover with damp cloth until you use or keep in a container. To harden, heat oven to 350°. Turn off; put shapes on cookie sheet and leave in cooling oven. For play only, not edible.
Mix sugar, corn syrup, water and glycerine in heavy saucepan. Bring to boil and cook to a temperature of 258°. Remove from heat and let stand for 2 to 3 minutes. Add vanilla and butter and stir vigorously until butter is melted. Pour into buttered cookie sheet. Cool until lukewarm taffy can be handled comfortably. Take a small piece of taffy and stretch and fold until it turns white. Long strips may be cut and wrapped in pieces of wax paper or plastic wrap.
In a 13 x 9-inch pan, break lettuce into small pieces. Layer ingredients in order given. (Do not cook or thaw peas.) Mix together Miracle Whip and sugar. Spread on top, sealing edges. Make 24 hours ahead. Top with grated cheese before serving.
In a medium bowl, mix pudding and milk. Beat on low speed about 2 minutes. Fold in whipped topping. In a 9 x 13-inch baking dish, layer graham crackers, half of the pudding mixture, another layer of crackers and the remaining pudding mixture. Top with a third layer of crackers. Spread frosting on top. Refrigerate 12 hours before serving.
Beat with electric mixer for 5 minutes on medium speed. Pour into well-greased Bundt pan or angel cake pan. Bake 45 minutes at 350°. Cool 5 minutes in pan before turning out on plate.
Mix water, sugar and cornstarch; cook until thick. Add jello, stir well. Remove from heat. Add strawberries. Let stand 10 to 15 minutes; pour into 8 inch pie shell. Chill in refrigerator 3 to 4 hours. Top with cool whip or ice cream when serving.
Mix cream cheese and peanut butter. Add sugar and milk. Mix well. Fold in Cool Whip and pour into shell. You can freeze, if desired. Do not use electric mixer.
In a large bowl, mix fruit, cottage cheese and dry jello powder. Mix in nuts, then fold in Cool Whip. Refrigerate for at least 1 hour to chill.
Mix in frying pan. Cook just a couple minutes until it turns into play dough. Cool. Store tightly covered. You can add a few drops food coloring for color.
Cook pasta shells according to directions. Preheat oven to 350°. Mix together in bowl all ingredients except for sauce. Stuff pasta shells with cheese mixture. Place in lightly greased lasagne pan (10 x 13-inch). Add onion to Ragu sauce in saucepan. Heat on medium until onion is tender. Pour sauce over stuffed shells. Cover with foil. Bake at 350° for 25 minutes. Enjoy!
Sift cocoa and sugar in a large 2-quart microwave-safe bowl. Add milk and butter; do not stir! Cook on High 2 minutes in microwave. Stir and add nuts. Spread in buttered 8 x 8-inch dish. Chill and cut into squares.
Mix softened cream cheese with topping. Spread into the pie crusts, then spread pie filling over. Place in refrigerator until required.
Mix well vanilla wafer crumbs, margarine and sugar. Press into bottom of 9 x 9 x 2-inch pan. Beat egg whites until stiff peaks form. Gradually add 1/2 cup sugar. Beat until stiff. Swirl meringue over crumb crust. Bake at 325° for 12 to 15 minutes. Cool. Spread berries over meringue. Prepare Dream Whip according to package directions, adding lemon juice. Spread over berries and chill.
Tenderize meat with meat mallet. Cut into thin 1-inch strips. Moisten meat with a small amount of water. Roll meat in flour and brown in oleo over medium heat. Add onion, Worcestershire sauce, soup, salt and pepper to taste and sour cream to meat. Simmer covered for 25 minutes. Gradually add water, if needed, to keep mixture at gravy consistency. Serve over rice or egg noodles.
Pick peas (black-eyes, crowders, purple hulls or other). Shell promptly, then rinse well. Place in saucepan with water to cover along with other ingredients. Simmer about 1 hour, stirring often. (Add water as needed.)
Melt butter or margarine in an 8-inch casserole dish. Stir dry ingredients. Add milk, stirring until just blended. Spoon carefully over melted butter. Do not stir. Pour the sweetened fruit over the batter; do not stir. Bake in a 375° oven for 35 minutes. Serve warm with cream or ice cream. Makes about 6 servings.
Mix all ingredients. Place in casserole dish and top with crushed cracker crumbs. Bake 30 minutes at 350°.
Brown steak, garlic salt and pepper on stove top. Put in 13 x 9-inch pan. Then add onions and peppers on top. Cover with gravy. Bake at 325° for 1 hour. Cover with foil.
Saute in soup pot in olive oil and margarine or butter the onion and garlic. Skin and cube eggplants; add to onion and garlic; saute for 3 minutes, stirring often. Then just cover mixture with water; let cook until eggplants are tender. Add crushed tomatoes, basil and oregano; puree entire mixture in blender. Return everything to soup pot; add Parmesan cheese. Adjust consistency of soup with added water, if needed. It should be neither thin nor thick; cook over low heat for 1 hour, covered. Garnish with additional Parmesan cheese and parsley at table.
Combine ingredients and spread on plate or platter, then layer lettuce, tomatoes, black olives and cheese.
Melt the margarine; add flour and 1/2 cup nuts. Press into the bottom of a 9 x 13-inch pan. Bake at 350° for 15 minutes. Mix together 1 cup Cool Whip, cream cheese and 1 cup powdered sugar. Spread over crust. Beat lemon pudding with milk until thick. Pour over mixture. Add vanilla and 1/2 cup nuts to 1 cup Cool Whip. Spread over top; refrigerate.
Cook the tomatoes, sugar and onion fifteen minutes. Press through colander, add soda and reheat. Make a white sauce of the other ingredients. Add tomatoes and remove from fire and serve at once.
Mix ingredients listed. Store in a well sealed container. Use 1/3 cup of mix for each cup of hot water.
Combine all ingredients and bake at 425 degrees, covered, for 45 minutes. Stir occasionally.
In large saucepan, combine sugar, soda, buttermilk and salt. Cook over high heat 5 minutes, stirring frequently, scraping bottom of pan until candy reaches soft ball stage. Remove from heat and cool slightly. Beat until thick and creamy. Add pecans. Drop from tablespoon onto waxed paper.
In skillet over medium heat, in hot butter, cook chicken 10 minutes or until browned on both sides. Spoon off fat.
Put all ingredients in mixer and beat until smooth. Bake in lightly greased tube pan at 325° for 1 hour. Cool 15 minutes before turning cake out.
Save all chicken fat. Cut up sausage and hen and pan boil in Dutch oven until tender. Remove all chicken from bones. Save broth. Make roux from chicken fat, cooking oil (if needed) and flour. Make roux dark. Combine roux, broth and vegetables. Serve over rice.
Dissolve jello and sugar in boiling water. Add 4 cups cold water and 2 cans pineapple juice.
Put prepared whipped topping in large bowl. Sprinkle dry drink mix over topping; mix well. Pour juice off pineapple, then add pineapple. Do not use juice. Add cottage cheese. Mix well. Chill before using. Serve on pound cake or eat with crackers.
Slice ham rather thin and blend all remaining ingredients. Place one slice of ham in a deep dish. Cover with a spoonful of the seasoning and proceed in this way until all ingredients are used. Set aside 2 hours to marinate. Remove ham from dish and saute in a little margarine. Heat the seasonings used to marinate in what butter remains in the pan and pour over the ham. Serve very hot.
Mix all ingredients except for wieners. Stick toothpicks in wieners, dip in batter and deep fry.
Slice potatoes and boil for 10 minutes (drain). Saute celery and onions in butter. Layer potatoes in baking dish. Pour soup, milk and sauteed vegetables over potatoes. Layer Velveeta cheese on top. Bake 40 minutes at 350°.
Soften shortening and mix with sugar, eggs, molasses, spices and flour thoroughly. Add hot coffee in which soda has been dissolved. Pour batter into greased pan and bake in an oven at 350° for 30 to 40 minutes.
In large mixing bowl, combine pudding and milk. Beat 2 minutes with electric mixer. Fold in Cool Whip. Spoon 2/3 cup into serving dish. Chill. Makes 8 servings. Two-thirds cup equals 1 starch and 1 fat.
Cake: Mix flour, 2 cups sugar and pinch of salt in large bowl. In saucepan, bring to a boil 2 sticks margarine, water and 3 tablespoons cocoa. Pour over flour mixture. Mix well. Add to mixture the eggs and 1 teaspoon vanilla. Mix the buttermilk with the soda. Add to mixture. Pour in greased pan (lightly). Bake at 350° for 30 minutes.
Butter 13 x 9 x 2-inch pan. In large saucepan, over low heat, melt butter. Add marshmallows. Cook, stirring constantly, until marshmallows melt. Remove from heat. Add chocolate chips; stir until chips are melted and mixture is well-blended. Add cereal; stir until well-coated.
Cut cookie dough into 3/4-inch slices. Cut each slice into quarters. Roll into balls. Place balls in ungreased mini-muffin pan. Bake at 350° for 10 minutes. Remove from oven and immediately press center of each cookie down with end of wooden spoon, forming a tart-like shell. Place 1 Reese's into each tart shell. Return to oven for 10 minutes. Remove from oven; cool 5 minutes, then remove from pan.
Mix oleo, sugar and beaten eggs. Mix in vinegar, coconut, raisins and nuts. Pour into unbaked pie shell. Bake for 40 minutes at 325°.
Mix ingredients; put into a 9 x 13-inch pan. Put crushed corn flakes and some of the Cheddar cheese on top. Bake at 325°, uncovered, for 30 minutes. Turn oven to broil; watch closely. Take the hot dish out after the top has slightly browned (about 2 minutes).
Roll Master Cookie dough very thin. Cut in circles. Put a small teaspoon of jam in center of one circle. Cover with another circle and press edges together. Bake 10 to 15 minutes at 375°.
Cook raisins in small amount of water and cool. Let milk come to a boil; cool to lukewarm and pour into a bowl. Crumble in yeast with 3 tablespoons sugar. When yeast is dissolved, stir in 3 cups flour. Mix together and let rise 1/2 hour away from draft or cold.
Cook ham bone and remove meat. Reserve broth. Mix meal, flour, egg and pepper. Add broth from meat to make a stiff dough. Shape into balls (size of small egg). Drop balls into hot broth. Cook, without stirring, until done. Serve hot. Chopped meat may be used on top.
Cook chicken, using your favorite seasonings (poultry, garlic salt, onion, pepper). Set aside to cool, draining broth into separate container.
Melt margarine in ungreased 13 x 9-inch pan. In paper bag, combine flour, salt, paprika and pepper. Shake chicken a few pieces at a time in flour mixture. Dip chicken skin side down in margarine. Place in pan, skin side up. Combine remaining ingredients except fruit. Pour over chicken pieces. Bake at 375° for 50 minutes, basting occasionally with sauce. Pour drained fruit over chicken. Sprinkle with cinnamon, if desired. Continue baking until tender (15 to 20 minutes).
Cook grits in boiling water and salt until done (about 5 minutes). Add to grits Cheddar cheese, butter, milk and eggs. Place in greased 2-quart casserole or glass Pyrex dish. Bake uncovered at 350° until lightly browned and set, approximately 45 to 50 minutes.
Cut dinner rolls into quarters. Toss in cinnamon and sugar. Drop into pan. Melt butter and mix in brown sugar. Spoon over dinner rolls. Bake 15 minutes in 400° oven. Cool 5 minutes and turn onto plate.
Cut slab in to sections of 2 to 4 rib sections. Season to taste. I use Greek seasoning. Place ribs into crock-pot. Mix brown sugar, vinegar and barbecue sauce (optional) to make a thick paste. Pour over ribs. Cook on high 8 hours or so.
Mix thoroughly the butter, sugar and vanilla. Sift together and stir in the flour and salt. Mix in nuts. Chill dough. Roll into 1-inch balls. Place on ungreased cookie sheets. (Cookies do not spread.) Bake until set, but not brown, at 400°, about 10 to 12 minutes. While still warm, roll in powdered sugar. Cool and roll in sugar again. Makes 4 dozen.
Heat milk in double boiler. Mix egg yolks, salt, sugar and cornstarch. Then add a little hot milk to yolk mixture. Then add to milk and boil until thickened. Remove from heat and flavor with peppermint stick candy to your taste.
Place onion and cucumbers in bowl with salt and water. Let stand 2 hours. Drain but do not rinse. Return to bowl. Add sugar, vinegar and dill. Stir occasionally and let stand until sugar dissolves. Pack in freezer boxes, cover tightly and freeze.
Combine and bake at 350° for 30 minutes. Cover with cheese and melt.
Chop the tomatoes, peppers and onions. Cook together and strain. Then add vinegar, salt, sugar and spice to the juice. Cook down mixture half way and add cayenne pepper. Dissolve cornstarch in vinegar and add to sauce. This will thicken the sauce. Place in jars and seal. Yields 5 pints.
Blend cheese and butter in processor until smooth. Preheat broiler. Broil bread, crust side up, until crisp. Turn and broil, cut side until brown. Spread cheese mixture over cut side of bread. Sprinkle liberally with pepper. Broil until cheese bubbles and begins to brown. Remove from broiler and sprinkle bread with celery. Cut crosswise into 1-inch pieces.
Melt together chocolate chips, peanut butter and butter. Pour over cereal, coating well. Pour into paper bag with powdered sugar and shake well. Store in tight container.
In a bowl, sift together the flour, baking soda, salt and sugar. Cut in shortening. Add milk and egg which has been beaten. Stir in cranberries. Mix together. Pour into greased bread pan. Let stand 20 minutes before baking. Bake at 350° for 60 to 70 minutes.
In a large bowl, mix Knox gelatine and sugar in boiling water, until dissolved. With an electric mixer, beat cheese into Knox gelatine mixture. Pour into crust; chill until firm. Top with fruit.
Brown beef and onion; drain. Add green pepper, noodles, water and spaghetti sauce. Stir in half the cheese. Pour into 2 1/2-quart greased casserole dish. Top with the other half of cheese. Bake at 350° for 30 minutes.
Put all ingredients in bowl and mix well. Butter bottom of a 9 x 13-inch pan. Pour mixture in and bake 35 to 40 minutes at 350° until golden brown.
Wash and clean beans and soak overnight. Drain and add water, bouillon cubes, ham and pork. Heat pepper, onions, celery and garlic in 2 tablespoons butter. Add to soup and cook approximately 4 hours. Add lemon juice and parsley.
Cook until bubbly the chopped dates, sugar, butter and eggs. Mix Rice Krispies, nuts and vanilla together until blended and add to cooked mixture above. Then shape into balls and roll in coconut. Store in refrigerator.
In heavy pot place frozen potatoes, cream, 1 stick butter or margarine and salt and pepper. Cook on medium heat until thick, approximately 20 minutes. Stir constantly. Place in 9 x 9-inch oven baking dish or casserole. Sprinkle with plain bread crumbs and Romano cheese; drizzle 1/2 stick melted butter or margarine on top. Bake until brown on top and bubbles up. Bake at 375° for 20 to 30 minutes. Serves 8.
Beat egg whites. Add salt and cream of tartar. Gradually beat in sugar. Beat about ten minutes after adding all the sugar. Fold in cracker crumbs, nuts and vanilla. Pour into greased 9-inch layer cake pan or Pyrex pie dish. Bake for 30 minutes in 325° preheated oven. Chill. Spread whipped cream on top. Garnish with fruit, grated chocolate or coconut. Freeze, if you like, before adding whipped cream. Stays nice for weeks.
Heat oil and water in iron skillet until hot. Add shredded cabbage, sprinkle with onion powder. Stir often until tender. Chopped celery or bell pepper may be added. Serve warm. Delicious with mashed potatoes.
Brown pork chops in oil. Salt and pepper to taste. In a greased 13 x 9 casserole dish, combine rice, water, tomato sauce and taco seasoning. Mix well. Arrange pork chops over rice mixture. Cover and bake at 350° for 1 1/2 hours. Uncover and sprinkle with cheese. Put back in oven until cheese melts.
Combine together flour, brown sugar, margarine and pecans with a fork Until crumbly. Press into a lightly greased 9 X 13 X 2 inch pan. Bake at 375 for 15 minutes. cool in pan on wire rack. Beat Cool whip, cream cheese and powdered sugar on medium speed with electric mixer until smooth. Put in pie crust. Mix water, sugar, cornstarch and blueberries together and cook until thick. Put on top of cream cheese mixture and refrigerate until set.
Butter a 9 x 13-inch pan liberally. Toast bread and cut into cubes or use croutonettes. Put in bottom of dish. Add 2 cups cooked chicken. Mix together the chopped onion, celery, mayonnaise, salt and pepper. Spread over chicken. Beat together the eggs and milk. Pour over mixture. Refrigerate overnight. The next day, spoon undiluted mushroom soup over casserole. Sprinkle cheese and almonds over. Top with buttered crumbs. Bake at 325° for 55 to 60 minutes.
Sift the first 5 ingredients together in a large bowl. Make a small hole, a medium hole and a large hole. In small hole, add vanilla. In medium hole, add vinegar. In large hole, add oil. Before mixing, cover with cold water. Mix well and pour in ungreased 8 or 9-inch cake pan. Bake 25 to 30 minutes at 350°.
Peel banana and break into chunks. Put chunks in bowl and mash with fork until lumps are gone. Pour in milk and vanilla. Beat with eggbeater until shake is smooth and foamy. Pour into glasses. Serves 2.
Combine meat and onion. Brown and drain. Add tomato sauce and taco mix. Place crushed tortilla chips in the bottom of 13 x 9 x 2-inch pan. Top with meat mixture, then top with remaining ingredients in order listed. Bake at 350° for 30 to 40 minutes. Serves 6 to 8.
Pour juices and water into an 8-cup percolator. Place the remaining ingredients in the percolator basket. Perk for 10 minutes or until spices permeate. Serve hot.
Beat salad dressing and sugar into bananas. Stir in flour, soda and salt just until moistened. Fill muffin cups 2/3 full and bake at 350° for 20 to 25 minuets. Makes 12 large muffins.
Butter long casserole dish. Butter bread and lay facing down (8 slices). Place cheese on bread. Butter other eight slices and lay facing upward. Beat eggs, milk, salt and pepper. Pour over bread. Fry bacon, drain, crumble and sprinkle on top of bread. Cover and chill overnight in refrigerator. Place dish in large broiler pan filled with water. Bake, uncovered, at 325° for 1 hour, until brown and puffy.
Brown bread crumbs in 2 tablespoons of butter; reserve. Saute mushrooms in 4 tablespoons of butter; reserve. Saute onion; blend together flour, milk, salt, mustard and add to onion, heating to boiling while stirring constantly. Boil for 1 minute; remove from heat and stir in 1 cup shredded cheese and 1/4 cup wine. Stir in scallops, shrimp, crab and mushrooms. Place in large casserole; sprinkle with remaining cheese and top with sauteed bread crumbs. Bake at 400° for 15 minutes or until crumbs are browned.
Crumble part of Oreo cookies in bottom of glass dish. Mix together cream cheese and Cool Whip. Pour over cookies. Mix instant pudding as directed on box. Pour this over Cool Whip, then top with rest of Oreo cookies.