HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet, combine bacon and oil. Cook over low heat until bacon is rendered. Add garlic and cook until bacon is crisp. In a serving bowl, beat eggs well. Cook spaghetti until done; drain well. Stir large forkful into eggs. Add remaining spaghetti and toss. Add the cheese and toss again. Add the bacon and serve immediately.
Preheat oven to 350°. Beat first 5 ingredients together until creamy. Add vanilla. Mix with peanut butter mixture. Sift flour, soda and salt together. Stir dry ingredients into wet mixture. Drop onto ungreased cookie sheet, flatten with fork. Bake approximately 10 minutes at 350°. Makes 25 dozen small cookies.
Brown pork chops on both sides. Open soup and place half in casserole dish, add the pork chops and the remaining soup on top of pork chops. If mushrooms are desired, put on top of soup. Cover chops and bake for one hour at 350°. Serve gravy over rice or mashed potatoes. Try corn with this meal, it is great.
Combine first 3 ingredients in a large bowl; set aside. Combine butter, water, and cocoa in a saucepan; bring to a boil. Pour mixture over dry ingredients, stirring until blended. Stir in buttermilk, eggs and vanilla. Pour batter into a greased and floured 15x10x1 inch jellyroll pan. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Spread with Creme De Menthe frosting, refrigerate until frosting is firm. Cut into 1 inch squares and drizzle with chocolate. Yield: 48 squares.
Combine all ingredients. Spread onto regular size tortilla a thin layer over the whole tortilla. Roll up lightly into a log. Wrap them (tortilla logs) individually in plastic wrap and chill them overnight (or 24 hours). Unwrap plastic from rolls; slice into 2-inch (thick) slices. Serve.
Combine eggs and milk. Beat until well blended. Add cracker crumbs and set aside until all liquid is absorbed. Add remaining ingredients, except cheese, to cracker crumb mixture, stirring well. Spoon mixture into a greased 1-quart casserole. Bake at 350° for 45 minutes. Sprinkle with cheese while hot.
Mix cream cheese and sugar. Combine strawberries, Cool Whip, walnuts and pineapple tidbits. Stir in cream cheese mixture and pour into a 9 x 13-inch dish. Put in freezer until ready to serve. (Can set down in refrigerator about 15 minutes before serving if you wish.)
Blend sour cream, mayo, sugar, salt and pepper. Stir in minced vegetables. Makes 2 cups.
Combine chili and cheese. Stir over low heat or put in slow cooker until cheese is melted. Serve hot with tortilla chips. Makes 2 3/4 cups.
Preheat oven to 400°. In medium bowl, combine soup mix and tortilla chips. In a large bowl, combine chicken and egg, beaten with water, coating well. Dip chicken in tortilla mixture, coating well.
Cook tomatoes. Add raisins to hot tomatoes; let cool. Melt butter. Combine flour, sugar, salt, soda and cinnamon. Add tomatoes and raisins to dry mixture. Add vanilla, eggs, nuts and butter. Beat well. Bake for 1 hour in Bundt pan.
Brown the chops in frying pan with onion, salt and pepper. Place chops in a baking pan. Cover chops with white soda cracker crumbs. Put cream of chicken soup in the frying pan which the chops were browned in. Add 1 can of milk. Stir until smooth and mixed with the residue from the chops. Pour milk/soup mixture over the cracker crumbs and chops. Bake 30 minutes at 350°. Serve with fried rice with almonds.
Preheat oven to 350°. Cream sugar and cheese. Add slightly beaten eggs and milk. Combine flour and baking powder and add to mixture. When mixture is well blended, pour in 2 round cake pans (be sure to grease them). Bake 30 to 35 minutes. Before cake is done, spread butter/margarine on top of cake and then sprinkle sugar and Parmesan cheese. Broil for a few minutes until golden brown. Be careful not to burn.
Mix dry ingredients in large bowl. Beat egg, buttermilk and margarine together and add to dry mixture until batter is smooth. Fry on hot, lightly greased griddle. Turn when bubbles appear. Serve with honey or maple syrup. Makes about 20.
Combine all ingredients in large mixing bowl. Lightly pat mixture into 9 x 5 x 3-inch loaf pan. Bake in preheated 350° oven for 1 hour. Let stand for 10 minutes before slicing.
Place sliced cucumbers and garlic in a glass bowl. In a medium saucepan, combine water, mustard seed, celery seed and turmeric. Bring to boiling. Add onion and carrots; cook 2 minutes. Add vinegar; bring just to boiling. Remove from heat; stir in Equal. Pour over cucumbers and garlic. Cool. Cover and chill at least 24 hours before serving. Store in refrigerator for up to 2 weeks.
In small bowl combine flour, baking soda and salt. In large bowl cream butter and sugar. Mix in the egg and vanilla. Add flour mixture, cereal and chips. Heat oven to 350°. Drop on lightly greased cookie sheet and bake for 12 - 15 minutes. Makes about 3 1/2 dozen.
Cook vinegar, water, salt and sugar until sugar dissolves. Bring to a boil. Pour over cucumbers and chill. Score cucumbers with fork; do not peel. Cut onions in rings. Add to cucumbers.
Cream shortening and sugar. Add eggs and beat. Sift flour, cocoa and salt together. Add to egg mixture. Add vanilla and nuts. Pour into 9 x 13-inch pan. Bake at 300° for 35 minutes. Remove from oven, spread with marshmallows. Return to oven and melt for 10 to 12 minutes. Cool cake 20 minutes before icing.
Preheat oven to 350°. Grease a 9 x 13 x 2-inch ovenproof pan.
Beat cream cheese with seasoned salt until fluffy. Gradually beat in mayonnaise. Drain tomatoes and break up; drain well. Drain chilies; press out liquid. Stir tomatoes, chilies and onion into cheese mixture. Cover tightly and chill overnight to blend flavors. Serve with chips or as a spread. Makes about 1 1/2 cups.
Dredge pieces of liver with flour and seasonings. Brown gently on both sides in butter. Make sauce by blending together the last four ingredients. Pour over liver and cook 25 minutes on very low heat. Place on hot serving platter, top with the sauce and serve. Serves 4.
In large saucepan, saute onion, carrots and celery in 1/4 cup butter. Add bay leaf, thyme, oregano, cayenne, broth, mushrooms and artichokes. Simmer 15 to 20 minutes. In small skillet, melt remaining butter over low heat. Stir in flour and cook, stirring constantly, until mixture thickens. Stir into artichoke mixture. Slowly add cream, salt and pepper to taste. Cook 3 to 5 minutes until slightly thickened and heated through. Serves 4 to 6.
Sift flour, baking powder and salt into bowl. Combine bran flakes and milk in bowl; mix well. Let stand for 1 to 2 minutes. Stir in egg, oil and honey; beat well. Add dry ingredients, stirring until just moistened. Spoon into muffin cups. Bake at 400° for 20 to 25 minutes or until tests done. Yield: 1 dozen.
Mix soup, milk and vegetables. Cook over low heat 15 to 20 minutes or until tender. Stir in cheese until melted. Serve.
Blend until creamy shortening, brown sugar and egg. Sift together flour, baking soda, salt, nutmeg and cinnamon. Mash bananas and add alternately with flour mixture to sugar mixture. Add and stir in walnuts, chocolate chips, coconut, raisins and oats.
Line heavy roasting pan with 4 of the deveined and washed ti leaves. Place thawed but uncooked spinach leaves on ti leaves. Arrange pork and fish on top of spinach after brushing each one with liquid smoke. Add sliced onions and sprinkle on Hawaiian salt (about 2 teaspoons).
Place ham in large kettle with water. Boil until cooked and remove meat (approximately 2 to 4 cups of cubed ham). Grind in food grinder peas, carrots, onions and potatoes. Add to stock of ham. Bring all to a boil and then turn down to simmer for about 2 hours. Enjoy! Add ham cubes.
Grease and flour a loaf pan. Preheat oven to 350°. Mix all dry ingredients together; crumble butter or margarine into mixture. Add slightly beaten egg and orange juice. When mixture is moist, add raisins and cranberries. Pour in a greased and floured pan. Bake at 350° for 1 hour. Serve at Thanksgiving. Delicious with a pat of butter on it.
Put all ingredients in Dutch oven. Cover and bake for 5 hours. Do NOT peek!!!
Drain peaches.	Put juice in 2 quart boiler. Add other ingredients and boil 1 or 2 minutes. Pour over peaches and cherries. Refrigerate overnight or up to 2 weeks.
Cut 1/4 of one cucumber into thin slices; set aside. Cut remaining cucumber into bite-size cubes. Cut pepper into thin julienne strips. In large bowl combine cucumber cubes, green pepper, corn and onion. In a small bowl combine oil, vinegar, sugar, mustard, salt and pepper. Pour over vegetables. Toss to coat well with dressing. Cover and refrigerate at least 1 hour.
Layer in large casserole or pan as listed, except mayo and cheese. Combine them and spread over top of salad. Cover tightly and refrigerate overnight.
Mix graham cracker crumbs, margarine and 1 tablespoon of sugar; reserve 1/2 cup. Press remainder into bottom and sides of an 8 x 12-inch pan.
Combine all ingredients in 9 x 13-inch baking pan or large casserole dish except 1/2 cheese, 1/2 onions and rolls. Bake, covered, at 375° for 20 minutes. Unwrap rolls, separate into rectangles and cut into strips. Make lattice top. Bake, uncovered, 15 minutes. Add remaining cheese and onions, bake 3 to 5 minutes more and serve.
Brown ground beef, onion, peppers and parsley flakes. Drain. Add tomato paste. Add water to own thickness. Boil noodles and margarine. Combine salt and pepper to taste. Top with cheese.
Preheat oven to 350°. Spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray or coat lightly with vegetable oil. Finely chop the dried apricots and set aside. Mix flour with corn meal, baking powder, salt, soda and sugar in a large bowl. In another bowl, combine buttermilk, eggs, oil and honey. Pour liquid ingredients into dry ingredients and mix until just blended. Spoon batter into loaf pan. Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Gently loosen sides of pan. Turn onto wire rack to cool completely. Makes 1 loaf. Each slice contains 182 calories and 5 grams fat (26% from fat).
Put softened butter in a 1-cup measuring cup. Add the egg, then enough milk to fill cup. Sift dry ingredients together. Pour liquid into dry ingredients and beat 5 minutes. Bake at about 375° as muffins, loaf or layers.
Mix 1/4 can soup, beef, corned beef, bread crumbs, eggs, parsley and garlic. On waxed paper, pat meat firmly in a rectangle (15 x 10). In bowl, combine sauerkraut, cheese and caraway and press mixture into meat within 1-inch of edges. Roll meat tightly in a jelly roll fashion; seal seams and ends. Bake 30 minutes at 350°.
Mix all together. Bake at 350° for 10 to 15 minutes.
Lightly brown mushrooms and green pepper in butter. Add flour and blend. Add milk and seasoning. Cook until thick, stirring constantly. Stir some of hot mixture into beaten egg yolk. Add other ingredients and cook 10 minutes longer. Add chicken and pimentos just before serving. Serve in pastry shells.
In large bowl, combine all ingredients. Cover and put in icebox for several hours or at least one day. The reason for this is the salad actually improves in taste after it sets in icebox.
In a fairly large pot, place gelatin and hot water (over medium heat) and add soup. Do not overcook, just heat until mixture reaches boiling, but do not boil. Remove from heat and add salt, pepper and Worcestershire sauce to taste, then add mayonnaise. Next, use hand mixer and add cream cheese. Last, add green onions, celery and crab meat. After mixing thoroughly, place in molding container or casserole and refrigerate for at least 6 hours. Very, very good!!!!!!
Mix well and put on stove; let simmer for 35 minutes (do not boil).
Preheat oven to 350°. Combine butter and sugar. Mix in remaining ingredients well. Grease a cookie sheet and coat with flour. Recoat the cookie sheet before each baking. Drop batter by scant teaspoonfuls 5 inches apart, including a nut half each time. Bake 8 to 10 minutes.
Cook entire box of rice as per directions on box. Mix together in casserole dish: cooked rice, both soups, chicken and spices. Cook in microwave on High power 15 minutes.
Cover veal with flour, salt and pepper. Saute in butter until brown (3 to 5 minutes). Remove veal from pan. Keep warm in oven. In frying pan saute onions and mushrooms. Add wine and cook slowly until wine is almost evaporated. Add beef broth, chopped parsley and browned cutlets. Simmer 7 to 8 minutes each side. Serve immediately.
Dissolve yeast in 3 tablespoons warm water. Mix sugar, shortening, 1 cup water, salt and eggs. Stir in yeast and flour; chill overnight.
Rather than grind the first four items, these can be put through a food processor. However, chop the celery very fine. Combine everything in large kettle. Bring to full rolling boil over high heat. Pack in canning jars, cap with sterilized lids. Set aside until cool. Check to see if they seal. If any jars are not, open, reheat and cap again with new lid. Will keep 2 years on shelf, away from sun.
Preheat oven to 350°. In a medium bowl, combine the meat, soup mix, bread crumbs and eggs. Shape into a 10 x 10-inch square on a sheet of waxed paper. Combine spinach with cheeses; spread over beef mixture, leaving a 1-inch border. Roll, jelly roll style, removing waxed paper while rolling. Seal edge tightly. In a 13 x 9-inch baking pan, place meat loaf seam side down. Bake for 1 hour, or until done. Let stand 10 minutes before serving.
Chop, mix and let stand overnight. Fill jars and cook in hot water bath for 25 minutes.
Sprinkle roast with flour and brown on both sides. Add vegetables. Pour chili sauce over all. Fill bottle with water and pour over all. Simmer about 3 hours.
Before baking sprinkle chocolate chips and nuts on top. Bake at 350° for 35 to 40 minutes or until done.
Break spaghetti noodles into thirds. Cook and drain with cold water. Add Italian dressing and Schilling Salad Supreme spice. Add fresh vegetables. Any combination works great.
Place melted butter in a Pyrex dish; add the beaten eggs and the 2 cans of corn (do not drain). Add the onion, green pepper and the corn bread mix. Mix all the ingredients together until smooth and creamy. Bake at 350° for 45 minutes. Makes 6 servings.
Beat with mixer until orange slices are chopped up. Pour into 3 layer pans that have been greased and floured or use long pan. Cook as directed on cake mix box. Test with toothpick. Cool.
Combine sugar, shortening, eggs and vanilla until smooth. Add alternately the flour, baking powder, baking soda and buttermilk. Drop by teaspoonful onto cookie sheet and bake at 350° for 8 to 10 minutes.
Press cookie stick flat on aluminum pizza pan. Prick holes in top. Bake at 350° for 12 minutes. Let cool completely. Mix cream cheese, sugar and vanilla, then spread on cooked, cooled cookie dough. Arrange sliced fruit on top. Mix preserves and water and spoon over fruit.
Spread cream cheese in pie plate. Pour chili on cream cheese. Sprinkle a little Cheddar cheese on top. Bake at 375° for 15 to 20 minutes or until cream cheese is melted.
Dissolve jello in boiling water. Add the liquid from the blueberries and pineapple. Stir in blueberries and pineapple. Pour into a long, shallow pie plate or dish. Cover and chill until firm. Combine cream cheese, sugar, sour cream and vanilla until smooth. Spread on top of congealed salad. Sprinkle with chopped pecans.
Cut each slice of bread into 5 sticks. Place sticks on a cookie sheet and toast in a 250° oven for 30 minutes or until browned. Mix peanut butter and Wesson oil in top of a double boiler. Dip each stick into the peanut butter mixture and coat with graham cracker crumbs. Let cool completely and store in tins. Yields 30.
The amounts of the ingredients are left up to your own personal taste. This recipe never tastes the same way twice.
Cream sugar, eggs, shortening and bananas. Add dry ingredients (flour, salt and soda). Mix well. Add nuts. Bake in loaf pan at 350° for 45 minutes.
Dissolve jello with boiling water. Add frozen strawberries and let jell. Break an angel food cake into pieces and stir into jello mixture. Top with whipped cream and put back into refrigerator. This is a large recipe and can be cut in half.
Cream sugar with eggs, oil and vanilla. Sift flour with soda and salt; blend with creamed mixture. Stir in cereal, coconut, nuts and chips. Drop by a teaspoon onto a greased baking sheet. Bake at 350° for 10 to 12 minutes. Makes 8 dozen.
Mix all ingredients well. Shake well and put in a bottle with a cap on it. My uncle tells me Granny cherished her "capped bottle"!
Sprinkle beef with 2 teaspoons oil, sherry, cornstarch, baking soda, soy sauce and sugar. Set aside for 30 minutes. Heat 3 tablespoons oil in pan and add 3/4 teaspoon salt. Stir in onion and stir-fry 2 minutes. Add green peppers and fry for 2 minutes. Remove from pan. Heat remaining 3 tablespoons oil in same pan. Add beef. Stir-fry until color changes. Add a pinch of ground pepper and return vegetables to pan. Mix well and stir-fry for 1 minute.
Mix together cake mix, oil, eggs and oranges. Bake in 3 layer pans at 350° for 30 to 35 minutes. Pour orange juice over hot cake. Let cool and frost, if desired.
Melt butter in hot water, add flour and salt; stir constantly until forms ball that won't separate. Remove from heat and cool. Add eggs, one at a time, beating after each until smooth. Drop from teaspoon 2 1/2-inches apart on greased cookie sheet. Bake at 450° for 10 minutes and then 325° for 20 minutes. Pop open and fill with chicken salad.
Put potatoes in baking dish and mix in minced onion. Mix soup and sour cream and spread on top. Spread grated cheese on top. Crush corn flakes and put in saucepan with enough butter to mix. Put corn flakes on top of potatoes. Bake at 350° for approximately 1/2 hour.
Cream vanilla, cream cheese, sugar and oleo together. Unroll pumpkin and spread with mixture (I do mine while it is still a little bit warm, works best.) Re-roll and refrigerate.
Cook, debone and chop chicken; save broth. Cook potatoes, carrots and onion until done. Drain vegetables if you have a lot of liquid. Add vegetables to chicken and broth. Add cream of chicken soup and salt and pepper. If you choose to use noodles, add them last. Cook just until noodles are tender.
Mix shortening, sugar and eggs thoroughly. Stir together flour, cream of tartar, soda and salt; blend in. Form in 1 inch balls. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes. Yields 6 dozen cookies.
Pour pie filling in buttered casserole dish. Mix cake, nuts and margarine until crumbly. Spread on pie filling. Bake 40 minutes at 350°.
Follow	 directions for mix;	let rise 45 minutes. Spread dough out like pizza. Roll 1/4 inch thick. Spread with cheeses, sausage,	onion,	green pepper and mushrooms. Sprinkle garlic powder (go easy). Roll and tuck corners in. Shape into ring. Place on greased cookie sheet, whip egg and brush on top. Sprinkle Parmesan cheese on top. Bake at 350° for 30 minutes. Serve sliced for brunch, potluck or for any occasion. It's scrumptious!!!
Mix all ingredients except oil. Shape into 4 patties. Refrigerate until firm. Heat oil (1 inch) in frypan and fry patties until golden brown on both sides, 4 to 5 minutes. Drain on paper towel and serve.
Drain vegetables. Mix all ingredients except Ritz crackers and margarine. Place mixture in 13 x 9-inch pan. Spread cracker crumbs over top and drizzle melted margarine over crumbs. Cook for 30 minutes at 350° until bubbly.
Heat oven to 425°. Melt butter in a 9 x 13-inch cake pan until bubbly. Mix eggs, milk, salt and flour suing a blender or mixer and add the mixture to hot pan with butter. Bake at 425° for 20 to 25 minutes or until puffed. Serve with syrup or Strawberry Sauce.
To make a roux, heat oil in a large cast-iron skillet. When very hot, but not smoking, add 1/2 the flour. Stir constantly with a wire whisk. Add remaining flour. Stir rapidly until dark and smooth (don't burn). Add vegetables and cook until tender. Add tomato sauce, 2 cups water and chicken broth. Simmer for 1 hour. Add remaining ingredients except rice. Simmer 15 minutes. Serve over rice. Makes 8 to 10 servings.
Beat cream cheese until smooth. Stir in marmalade, sour cream, pecans and cinnamon. Cover and refrigerate until ready to use.
Cut steak in very thin strips. Brown quickly in butter in hot skillet. Stir in water, soup mix and mushrooms. Cover. Simmer, stirring only once or twice, for 1 hour, until tender. Remove from heat. Stir in sour cream and tomato sauce. Serve with hot rice.
In a saucepan, combine the sugar and cornstarch. Stir in water until smooth. Bring to a boil. Cook and stir for 2 minutes. Remove from the heat and stir for 2 minutes. Remove from the heat. Add the gelatin and the lemon juice. Stir until dissolved. Allow to cool to room temperature, about 30 minutes. Add the strawberries and stir gently to coat. Spoon into the pastry shell. Chill until set, about 3 hours. Yield: 6 to 8 servings.
Mx 1/4 cup sugar with the cinnamon. Put frozen rolls in a tube pan and sprinkle with remaining ingredients. Bake at 350° for 30 to 40 minutes.
Saute onion in butter until translucent. Add chicken broth and heat to boiling. Add potato, carrots, celery, lima beans, corn and beans. Cover and cook over low heat until the vegetables are just tender, about 15 minutes. Add pumpkin, nutmeg and pepper. Increase heat and bring to a boil. Cover and reduce heat to low. Cook 5 minutes. Stir in cream and heat through. Serve immediately. Makes 10 servings.
Saute onion, celery, green pepper and mushrooms in butter with seasonings. Add tomatoes, paste and water. Simmer a few minutes over low heat. Place mixture in a casserole and stir in shrimp. Bake in moderate oven 30 minutes. Serve with white rice.
Melt butter; add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and half and half; cook over medium heat, stirring constantly, until thick and bubbly. Add next 6 ingredients. Serve over rice.
Salt and pepper chicken. Mix soup of choice with milk in a separate bowl. Dip chicken in soup mixture and roll in stuffing. Bake in single layer at 350° until chicken is done, when juice runs clear when pierced. Serves 4. Just double recipe for a large family.
Drain pineapple, reserving juice. Add to juice the cornstarch, mustard, lemon juice, Worcestershire sauce, garlic (sliced) and jelly. Place skinned breasts layered in Pam coated baking dish. Broil ten minutes at 400° until brown on top. Remove when browned. Arrange pineapple around browned chicken. Spoon sauce over chicken and pineapple chunks. Bake at 350° for 30 minutes or until done.
Lightly grease an 8-inch square cake pan. Pack half of crushed wafers in bottom. In medium bowl, cream butter and sugar until fluffy. Add egg, beating well. Drain pineapple very well. Keep syrup for sauce. Fold in pineapple and pecans. Fold in whipped cream just until well combined. Pour into pan and sprinkle with rest of crumbs. Cover with foil and refrigerate for 24 hours. Serve with following sauce, if desired.
Butter sides and bottom of heavy saucepan with butter. Add sugar and 1 cup cream. Cook while stirring till soft ball stage (forms a ball when dripped in cup of cold water). Slowly add second cup of cream as mixture boils and you stir. Cook to soft ball stage again. Slowly add the third cup of cream as you cook and stir. Cook to soft ball stage again. Add vanilla and nuts. Stir until it begins to thicken. Pour in a buttered pan. Cool and cut into squares.
Cut shortening into flour and salt until mixture is crumbly. Add the other ingredients and stir until just blended. Chill at least 1 hour. (Dough can be refrigerated for up to 2 weeks.) Divide dough into 2 balls. Roll each and lay one into pie pan. Set the other aside for top crust. (I prefer to roll the dough on a cloth; a pillow case is perfect. Just flour it and roll.)
Mix peanut butter and cream cheese with electric mixer until fluffy. Add confectioners sugar and Cool Whip. Pour into 2 (8-inch) prepared graham cracker crusts. Drizzle chocolate syrup or chocolate curls on top. Freeze for 8 hours before serving. I keep some made in freezer for a quick dessert!