HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add potatoes, green pepper, onion, salt and pepper to drippings. Cook and stir for 2 minutes. Cover and cook, stirring occasionally, until potatoes are browned and tender, about 15 minutes. Make six wells in the potato mixture. Break one egg into each well. Cover and cook on low heat for 8 to 10 minutes or until eggs are completely set. Sprinkle with cheese and bacon. Yield: 6 servings.
Cut bacon into pieces. Fry until crisp. Add onion, green pepper and ground beef; saute until brown. Add undrained tomatoes and salt. Boil. Stir in uncooked noodles. Cook, uncovered, over low heat, stirring occasionally until noodles are tender. Pepper to taste. Put into casserole dish and bake for 20 to 30 minutes. Makes 5 servings.
Cook the first 4 ingredients to soft boil stage, then remove from heat and add vanilla, butter and nuts. Stir. Pour out on buttered plate. Let set up and then cut into pieces.
Saute pork, beef and onion and drain. Add shrimp and cook 1 minute. Remove from heat and add eggs, carrot, green onion, cabbage, garlic, sprouts and soy sauce. Salt and pepper to taste. Let mixture cool. Put heaping tablespoon of filling on each lumpia wrapper. Roll up, making small cylinder. Tuck ends in and seal with milk. Deep fry until brown. Serve with sweet and sour sauce for dipping.
Mix all ingredients together except dill pickle. Cut pickle into 4 lengthwise pieces. Shape hamburger mixture around pickle quarter. Broil 6 minutes on each side. Serve on a hot dog roll.
Heat 1 cup pear juice to boiling. Add jello and sugar and dissolve. Add cream cheese and mix well. Add one cup mashed pears. Let stand until slightly thick, but not firm. Use beater through jello to whip it up. Add whipped cream. Mix chopped cherries and nuts if desired. This can be molded or set in plain bowl.
Cut potatoes in 1/8-inch wedges. Place in single layer in baking dish. Combine remaining ingredients in a cup/bowl. Brush half of the mixture on the potatoes. Bake at 375° for 45 minutes, basting occasionally with oil mixture.
Mix sugar and flour. Beat eggs and mix well with sugar and flour. Stir in cooled margarine. Stir in remaining ingredients. Pour in prepared pie shell. Bake at 325° for 1 hour.
Combine buttermilk, eggs, sugar and oil; blend. Stir flour and baking soda together. Combine with fruit mixture. Add bran and raisins. Mix lightly; divide into muffin pan and bake at 350° for 30 to 40 minutes. Makes 24 medium muffins.
Prepare potatoes; soak in cold water. Mix flour, cheese and seasonings in plastic bag. Melt butter in 9 x 13-inch pan. Dredge potatoes in flour mixture. Bake in 375° oven for 30 minutes. Turn potatoes and bake 30 minutes more.
Boil chicken and break into pieces. Boil rice and drain. In 9 x 13-inch pan, cover bottom of pan with rice. In bowl, mix sour cream and soups. Then layer chicken over rice and next put soup mixture. Top with crushed crackers and melted butter. Bake at 350°, uncovered, until hot and bubbling.
Mix pepper, onion, cabbage and sugar (except 2 tablespoons). In a pot, mix vinegar, oil, dry mustard, salt, 2 tablespoons (reserved) sugar and celery seed. Put mixture together and boil. Pour over cabbage mixture and let set at least 4 hours.
Heat oven to 350°. In large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla until combined. In medium bowl, mix salt with 3 1/2 cups flour. Gradually add to butter mixture to form thick batter.
Mix together all ingredients, except chicken, in an 11 3/4 x 1 3/4-inch dish. Add chicken and coat with sauce. Marinate for at least 30 minutes or overnight in the refrigerator. Drain off most of the sauce. Cover with foil. Cook in hot oven until tender. Turn the chicken over and brush with drippings halfway through cooking. Allow to stand 5 minutes before serving. Serves 4 to 6.
Melt caramels in milk; let cool. By hand, stir until dough holds together. Press 1/2 of dough into bottom of 13 x 9-inch pan. Sprinkle chips and nuts over top of mixture. Spread caramel mixture over chips. Add the other 1/2 of dough on top. Bake 15 to 18 minutes at 350°. Cool. Cut into bars.
Cook cut-up roast on top of stove, about 2 to 3 hours, totally immersed in water. Set aside and let cool. Separate husks and soak in warm water (they should be trimmed to about 6 1/2 x 5 1/2-inches). After soaking, lay out on towels and blot dry.
Saute onions and celery in butter or margarine until soft. Mix chicken and mushrooms in saucepan. Add cheese and melt over low heat. Add garlic powder, salt, pepper, onions and celery; mix well.
Brown hamburger and onions. Combine limas, tomato soup, Worcestershire sauce and 1/2 cup bean juice. Mix and bake at 350° for 30 to 35 minutes.
Tips: Boneless skinless chicken or turkey breasts can be substituted for the veal. White wine can be substituted for vermouth.
Combine sugar, sour cream, milk, butter, syrup and salt in saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil 9 to 10 minutes to 238° (soft ball stage). Remove from heat and cool to lukewarm, about 1 hour. Add vanilla and beat until it begins to lose its gloss and holds its shape. Quickly stir in nuts and cherries and pour into a greased pan. Let stand until firm.
Process all ingredients for 5 minutes in a food processor or blender. Store in a jar in the refrigerator. Recipe may be doubled. Great for green salad, noodle recipes, etc.
Cook sugar, butter and milk in a heavy saucepan until reaches full boil. Then add semi-sweet chocolate and blend quickly to milk and spread at once over the brownies.
Break lettuce into small pieces and place 1/2 of it in a bowl. Combine eggs, green peppers, bacon, celery, peas and onion and pour 1/2 over lettuce layer. Repeat lettuce and top with rest of the bacon-egg-veggie mixture. Combine Miracle Whip with sugar and spread over top of salad like icing. Top with shredded cheese.
Mix all ingredients. Roll out and cut into 3-inch squares. Yield 10 - 12 pieces.
Over low heat, melt jelly in heavy saucepan. Stir in chili sauce. Simmer over smokies for at least 30 minutes.
Cream butter and cheese together and add flour, a little at a time. Mix well and add Rice Krispies, salt and pepper. Roll into balls. Mash with a fork and bake at 350° for 15 to 20 minutes.
Melt the margarine in a saucepan. Saute onion until tender. Blend in flour. Gradually add broth. Cook, stirring constantly, until mixture comes to a boil. Boil 1 minute. Stir in rice, ham, carrots, almonds and salt. Simmer 5 minutes. Blend in half and half. Garnish with minced parsley.
Cream butter and sugar; add eggs, one at a time, beating after each egg and add flour slowly. Flour fruit and nuts with remaining 1/2 cup of flour. Combine all ingredients. Drop by teaspoonful on greased cookie sheet. Bake at 250° to 300° for about 35 minutes.
Mix ingredients with a wooden spoon. Bake in a 9 x 13-inch pan at 350° for 25 minutes.
Dissolve gelatin in boiling water; add cold water, salt and vinegar. Chill and when it begins to thicken, add other ingredients; chill until firm. Unmold on salad greens. Slice and serve with mayonnaise or salad dressing.
Boil raisins in water until almost dry. Add the rest of the ingredients. Mix and bake at 350° for 30 to 35 minutes.
Mix all ingredients together with mixer. Pour into pie shells and cook at 375° for 40 to 50 minutes or until firm.
Place potatoes, carrots, onions, celery and meatballs in a 5 qt. slow cooker. Combine the remaining ingredients in a bowl and pour over meatball mixture. Cover and cook on low for 9 to 10 hours or until vegetables are crisp tender. Makes 6 servings.
Prepare elbow macaroni according to package directions, adding broccoli the four minutes of cooking time; drain. In a large skillet, heat margarine; add red pepper, onion and mushrooms and cook until onion is tender. Add soup, milk, salt and pepper. Cook and stir for five minutes. Stir in 1 cup cheese and chicken. Combine macaroni and broccoli with soup mixture. Pour into a 2 1/2-quart baking dish; top with remaining cheese. Cover; microwave on Medium-high (rotating halfway through cooking time) for 5 to 6 minutes.
Melt butterscotch morsels in double boiler until soft. Add noodles a little at a time until well covered. Add peanuts and stir until all covered. Drop on waxed paper with iced tea spoon. Allow to cool.
Mix the first 5 ingredients together in a 9 x 11-inch pan or medium casserole dish. Mix the butter with the stuffing together and put over the carrot mixture. Bake for 20 minutes at 350°.
Mix cream cheese, both envelopes of Dream Whip and milk, 10x sugar and vanilla extract. Pour into pie shells, pour pie filling over pies. Refrigerate.
Mix brown sugar, peanut butter, margarine and hot water all together. Add sour milk. Add flour, soda and vanilla. Bake 45 minutes in a 9 x 13-inch pan.
Put broth in blender. Add cucumber (cut into chunks), onion, salt, dill and garlic powder. Blend lightly. Stir in yogurt and sour cream until smooth. Chill before serving. Add green onion, cucumber slices and sliced egg. Sprinkle with pepper and paprika.
Line 9 x 13-inch pan with whole graham crackers. Mix crushed graham crackers, nuts and coconut. In pan combine and boil for 1 minute the sugar, butter, milk and beaten egg. Mix the dry ingredients and pour over graham cracker crust, then put on top layer of graham crackers. Ice with powdered sugar frosting. Refrigerate to set up before cutting into squares.
Mix cabbage and salt, let stand 1 hour. Heat sugar, vinegar, water and celery seed to boil in 1-quart saucepan. Boil 1 minute. Cool to lukewarm. Drain cabbage, stir in celery, green pepper, carrot and onion. Stir vinegar mixture into cabbage mixture. Put in container and freeze.
Mix all ingredients by hand. Pour into 10 x 14-inch cake pan (ungreased). Bake at 350° for 30 to 35 minutes. Top with cream cheese icing. Refrigerate and keep cold.
Beat egg white until it forms a peak, adding sugar gradually. Add strawberries. This also works with other fruit or peanut butter.
Combine greens, zucchini, mushrooms and olives in salad bowl; toss lightly. Top with tomatoes; serve with dressing.
Cook spinach according to directions and drain in colander. Mix sour cream and soup together and pour into spinach. Mix together. Top with enough cheese to generously cover the top and bake at 350° for 20 minutes or until cheese is melted and casserole is hot and bubbly.
Cream butter, sugar and vanilla. Add flour and nuts. Mix well. Roll into small balls. Bake at 300° for 10 to 12 minutes. Roll in confectioners sugar while still warm.
Use a large heavy pan. Mix milk and sugar in a pan, heat to boiling, add peanut butter. Cook on low heat to soft ball stage- 236 to 238 degrees. Remove from heat, stir with wooden spoon until thick. Pour onto a greased pan. Cool, cut into one inch squares.
Pour cranberry juice, lemonade and apple cider in a 30-cup percolator; place spices into percolator basket. Perk through complete cycle of electric percolator. Remove basket with spices from percolator and stir in rum. Yields about 20 cups. Good for a crowd.
Mix jello, water, strawberries and pineapple with juice. Chill. Combine Cool Whip, cream cheese and sugar with mixer. Spread over top of jello once it is firm. Chill 1 hour.
Cook shells according to package. Rinse and drain. Brown ground beef; drain. Add spaghetti sauce, salt and pepper. In mixing bowl, combine cheeses and creamed spinach. Stuff shells with cheese and spinach mixture; put in large casserole dish. Top with beef mixture. Cover with foil. Bake at 350° for 30 minutes.
Mix cereal and nuts. Set aside. Mix sugar and syrup; heat until a good boil. Add peanut butter and mix good. Add cereal and peanuts. Put in a greased bread pan.
Combine in a large saucepan. Bring to a boil and simmer for about 30 minutes or until onions are soft.
Mix together and refrigerate. Keeps well. Bananas do not turn dark for several days. One can cherry pie filling can be substituted for peach, or if recipe is doubled, use 1 of each.
Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add bananas and mix until smooth. Combine flour, baking powder, soda and salt; add to creamed mixture, stirring until just moistened. Stir in chopped pecans. Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 15 minutes. Cool in pan 10 minutes. Remove cake to wire rack to complete cooling. Yield: one 9-inch loaf.
Cook raisins in saucepan in the water until water is absorbed. Set aside. Cream the oleo and sugar until fluffy. Add dry ingredients and vanilla. Fold in raisins. Shape into a ball. Roll in sugar and bake on ungreased cookie sheet at 350° for 12 to 15 minutes.
Combine 2 cups flour and powdered sugar in a medium bowl; cut butter in with a pastry blender until mixture is crumbly. Press mixture into an ungreased 13 x 9 x 2-inch pan. Bake at 350° for 15 to 18 minutes or until lightly browned. Remove from oven and cool.
Add 1 cup boiling water to jello. Chill until partially congealed. Whip with mixer until fluffy. Add cottage cheese; continue beating until smooth. Add salad dressing, horseradish, lemon juice and evaporated milk. Continue beating; add pineapple and mix well. Pour into mold and chill until firm.
Boil sweet potatoes until fork goes all the way through easily. Skin them; mash in butter. Beat well. Add in 2 eggs at a time while beating, about 5 minutes. Pour into Ready-Crusts. Cook at 350° for about an hour (until silver fork comes out smooth).
Prepare cake mix according to directions on box but in place of water, add food coloring. Then use remaining amount of water according to directions.
Place cabbage in large bowl. Cover and refrigerate until well chilled. Mix sugar, vinegar and salt in small bowl. Add to cabbage and toss well. Add cream and toss again. Cover and refrigerate 30 minutes. Season with salt and pepper and serve.
Combine chicken, vegetables and soup. Place in greased casserole dish. Bake at 400° for 30 minutes. Sprinkle with onions and return to oven for another 5 minutes. Serve over rice.
In skillet, brown beef and cook onion until tender. Pour off fat. Add remaining ingredients. Pour into 1 1/2-quart shallow baking dish. Bake at 400° for 25 minutes or until hot. Stir.
In a very large bowl or a 6-quart pot, beat egg yolks with a large whisk or a portable electric mixer at high speed until pale and creamy. Gradually add sugar, beating constantly, until thick and pale. Add 1/8 teaspoon nutmeg. Pour in whiskey, beating constantly.
Mix ingredients in a pan, stir till mixed well. Slice enough cucumbers to fill a large jar. In large jar put thinly sliced pickles and 1 small sliced onion. Pour cold solution over pickles and put in refrigerator. Will be ready to eat in 2 or 3 days. Will keep for a long time..............very good.
Preheat oven to 300°. Boil potatoes in salted water until tender. Cool potatoes, then peel. Grate with coarse grater. Add sour cream, cheese, onion, milk, salt and pepper. Mix thoroughly. Turn into buttered 9 x 13-inch pan. Smooth top with spatula.
Grease pan. Slice apples; sprinkle sugar and cinnamon over apples. Mix butter, brown sugar and flour until mixture resembles coarse meal. Spread over apples. Bake for 1 hour at 300°.
Make Jell-O according to directions; let cool. Make custard. Let cool. Split ladyfingers and spread with raspberry jam. Arrange in fancy dish. Carefully spoon sherry evenly over ladyfingers; let stand 1/2 hour. Pour cooled Jell-O over lady fingers; let it set. Pour cooled custard over Jell-O. Add 1/2 teaspoon sugar and a few drops of vanilla to whipping cream and whip until stiff. Pipe or spread whipping cream on top of trifle and decorate with slivered almonds and cherries.
Cream together the shortening, sugar, peanut butter and brown sugar. Add the egg and vanilla. Beat well and blend in the flour, soda and salt. Shape into balls of 1 teaspoon each. Place on greased cookie sheets. Bake 10 minutes at 325°. Remove from oven and top with Hershey's Kiss, pressing down firmly. Bake 2 to 5 minutes more.
Mix and store in an airtight container. To reconstitute, mix 1/3 cup dry mix with 1 1/4 cups of water. Cook over medium heat, stirring constantly until thickened. Makes enough to fill about 9 soup cans.
Preheat oven to 350°. Trim roast of excess fat; wash and pat dry. Sprinkle roast with salt, pepper and garlic salt, then rub in. Do this on all sides. Place roast in Pyrex or earthenware baking dish. Add rice wine and water to the dish. Sprinkle 5 spice powder on meat, but do add some to the liquids. Cover dish tightly with aluminum foil, then place in middle of oven to bake. Bake for 35 minutes per pound; one half hour before done, remove foil. Roast is done when internal temperature reaches 180°.
Peel, slice and separate onions. Cook in butter until golden brown. Add hot water and simmer until tender. Add stock, reserving 4 tablespoons to blend with flour when cool. Add and stir into mixture. Season with salt and freshly ground pepper. Cook only a few minutes. Pour into soup bowls. Place squares of toast in center. Sprinkle with cheese. Run under broiler to slightly brown cheese. Serves 6 to 8.
Brown hamburger. Cook spaghetti until tender; drain. Put spaghetti sauce on top of layered browned hamburger and cooked spaghetti. Bake at 350° for 15 to 20 minutes. Take from oven and put Mozzarella cheese on top and place back in oven until cheese melts.
Mix melted margarine and flour in saucepan and cook 1 minute. Add garlic, salt, milk and chicken broth. Stir until smooth and thickened. Remove from heat. Add cheeses, onion, basil, oregano and pepper. Layer lasagne, creamed cheese, milk and chicken broth mixture, chicken and spinach, repeating until used. Put grated Parmesan on top.
Heat beans. Pour over cooked brown rice or corn chips and layer the rest of the ingredients on top.
Mix ingredients and place on lettuce leaf. Yield: 1 serving. Carbohydrate 6 g, protein 1 g, fat 2 g, calories 46. One serving = 1 vegetable exchange, 1/2 fat exchange.
Mix all ingredients together. Drop by spoonfuls on a lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool on wire rack.
Brown hamburger, drain. Boil water; add all ingredients until orzo and carrots are cooked. Add salt, pepper or garlic salt to taste.
Boil water and sugar 3 minutes; cool. Mix other ingredients with water except ginger ale. Add ginger ale just before serving.
Add onion to broccoli and steam. Drain. In medium saucepan, melt margarine. Stir in flour, salt and pepper until well blended. Add milk gradually and cook until thickened, stirring constantly. Add broccoli and remaining ingredients. Cook until cheese is melted. Serves 5.
Cream butter and sugar. Add eggs and other ingredients. Mix well. Add cut up dates, nuts and orange slices which have been dredged in part of flour. Mix well. Bake in well-greased stem or Bundt pan. Bake over pan of water. Bake slow at 250° until done.
In a large saucepan, combine leeks, potatoes, chicken broth and salt. Bring to boil. Reduce heat and simmer 15 minutes or until potatoes are tender. Pour mixture in blender or food processor. Blend slightly. Return to saucepan. Stir in sour cream, milk and chives. Heat gently. Makes 8 1/2 cups. Preparation time: 20 minutes. Cooking time: 15 minutes.
Soak overnight in salted water, 1 part vinegar to 1 part water. Stew or fry in same manner as chicken.
Combine egg and brown sugar in a large bowl; beat at medium speed until light and fluffy. Beat egg whites (at room temperature) in a medium bowl at high speed until stiff peaks form. Fold egg whites into beaten egg mixture. Combine flour and next 5 ingredients; add to egg mixture, stirring until well blended. Stir in vanilla.
Beat eggs slightly. Add corn syrup, sugar, margarine, vanilla and salt. Add pecans and pour into pie shell. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 25 to 30 minutes longer.
In a saucepan add sugar, all-purpose flour and/or the cornstarch and salt. Add milk slowly, mixing well over medium heat until it thickens and boils. Then cook for 2 minutes more, stirring constantly. Remove from heat. Stir a small amount of mixture into a bowl with the three slightly beaten egg yolks and immediately return to hot mixture. Cook for 2 minutes, stirring constantly. Remove from heat and add butter and vanilla.
Beat all ingredients for two minutes. Pour into a 9 x 13 greased cake pan. Bake 35 to 40 minutes at 350°. Frost with Fluffy Frosting.
Cut sausage into small chunks. Cut peppers and onions into small pieces. Steam in electric skillet until peppers and onions are tender. Remove with a slotted spoon onto serving dish. This makes a good, quick and easy dish for potluck dinners.
Cream butter, sugar and egg; add milk, then add vanilla. Sift in flour and dry ingredients. Add oatmeal and raisins. Mix well. Spoon on cookie sheet. Bake for 12 minutes or until done.
Simmer all ingredients (except eggs) in saucepan for 10 minutes. Put eggs in jar and cover with hot mixture. Refrigerate for several hours.
Mix meat and seasonings together. Line bottom of pan with bacon strips. Put mixture in pan and bake at 350°. This freezes well.
Combine ground beef, onion and celery in 1 1/2 quart microproof casserole. Cover with casserole lid and cook on HI for 5-7 minutes, stirring once to break up beef; drain. Stir in tomato sauce, mustard and chili powder. Spoon over bottom halves of buns. Sprinkle with cheese and cover with top halves of buns. Makes 4 sandwiches. Total cooking time: 5-7 minutes.
Cook all vegetables until tender. Add chicken bouillon cubes and soup. Turn to simmer. Add the cheese (cubed) until melted.
Put 1 cup sugar into heavy skillet. Heat over low to medium heat, stirring constantly, until golden brown. Have 1 cup sugar, milk and butter boiling when sugar is brown. Add browned sugar to boiling mixture. Cook to soft ball stage. Remove from heat. Beat until cooled and spreading consistency.
Combine all ingredients and mix well. Pack firmly in greased loaf pan. Bake in 350° oven for 1 hour or until brown. Slice. Serve hot or cold. Serves 8.
Heat water and sugar until sugar dissolves. Mix with all other ingredients except ginger ale. Freeze. When ready to serve, thaw until mushy and add ginger ale (may take 2 to 3 hours). Serve. Makes about 40 (1/2-cup) servings.
Mix together. Bake uncovered at 300° for 1 1/2 to 2 hours.
Do not beat. Mix all ingredients together. Bake in tube or Bundt pan at 350° for 1 hour.
Put into a greased 10 x 15 x 1 1/2-inch pan. Bake at 275° for 30 minutes or until set. Have a separate bowl of powdered sugar. Spoon candy mixture into powdered sugar. Make into balls. Place on waxed paper; place in freezer. After frozen, store in airtight container. Keep in refrigerator.
In large bowl combine blueberries, sugar, flour, lemon rind, cinnamon and salt. Turn mixture into pastry shell. Sprinkle berries with lemon juice and dot with butter cut in small pieces. Invert pie shell on top of pie; seal edges and flute. Cut a few vents for steam. Bake for 35 to 40 minutes, or until crust is golden brown and filling is bubbly. Serve warm or cool. A little vanilla ice cream on top makes a very delicious addition. Makes 2 pies.
Preheat oven to 350°. Combine apples and sugar in large bowl and set aside. In another bowl mix eggs, oil and vanilla; beat 1 minute at medium speed. Add combined dry ingredients alternately with apple mixture. Stir in walnuts. Bake in greased and floured pan for 45 to 50 minutes.
Grease bottom and sides of a 9 x 13-inch pan. To milk, add vinegar and stir. Set aside to sour and thicken. Onto waxed paper, sift together flour, baking soda, cinnamon, ginger, cloves and salt. In a large bowl, beat butter until fluffy. Gradually add sugar. Add beaten eggs, 1/2 at a time. Mix molasses and boiling water. Stir in gradually. *Add 1/4 flour mixture and mix well. Add 1/3 sour milk and blend. *Repeat, ending with flour mixture. Bake at 350° for about 35 minutes or until toothpick inserted in center comes out clean. Serve with whipped cream.