HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute bacon until almost crisp in large frying pan. Roll each slice while still warm around tines of fork to make bacon curls. Drain on paper towel and set aside. Pour all drippings into a cup. Brown pork slowly, a little at a time, in the same pan. Return 2 tablespoons of bacon drippings to pan. Add onion and garlic and saute until soft. Push to 1 side. Add rice and saute, stirring constantly, until golden. Stir in instant chicken broth, saffron and water. Heat to boiling and pour into a 12-cup baking dish. Top with browned pork and cover. Bake in moderate oven (350°) for 1 hour or until liquid is absorbed and rice is tender. Fluff up with a fork. Stand bacon curls in a ring in center. Spoon cooked peas around edge. Makes 8 servings.
Mix first 5 ingredients. Cut in oleo and add remaining ingredients. Knead on floured board. Form into round ball. Flatten on greased pan 1 1/2 inches thick. Cut across with knife. Baste top with 1 egg and 1 teaspoon water, mixed. Bake at 375° for 30 minutes.
Put syrup, vanilla and salt into bowl; mix together. Add powdered milk and chopped nuts. Stir with knife until well blended. Pat into ball; place on board sprinkled lightly with sugar. Knead until creamy. Let stand until firm enough to shape into 1-inch balls. Roll in sugar. Yields 1/2 pound.
The day or morning before serving, cook rice according to package directions, adding chicken bouillon granules to water. Cool rice completely in refrigerator.
In a bowl, mash garlic with salt. Add mint leaves and mash. Add olive oil. In another bowl, chop tomatoes. Add garlic and oil ingredients. Do not cook. Cook spaghetti al dente. Drain pasta; reserve 1/2 cup pasta water and add to tomatoes, and toss with pasta. Serve with cheese. This is a very old family favorite.
Mix all ingredients well. Pour into 2 loaf pans. Bake for 1 hour and 15 minutes at 350°.
In a pan, heat the brown sugar, milk and butter. Stir so it won't stick. Let boil 2 minutes and pour over hot cake in pan.
Cream the shortening and sugar. Combine remaining ingredients and mix until well blended. Pour into prepared pan. Bake about 55 minutes. Heat oven to 350° and grease a 9 x 5-inch loaf pan.
Preheat oven to 350°. Soften cream cheese. Add sour cream and beat until smooth. Add Worcestershire sauce, mayo and garlic salt. Mix in crab meat.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry pie filling before serving. Refrigerate leftovers.
Mix all but applesauce, then add applesauce and mix well. Spoon into 24 "Pam" sprayed muffin tins. Bake 20 minutes at 400°. Makes 24.
Blend cheese and butter. Add flour and seasonings. Blend well. Shape into small balls around olives. Bake 12 to 15 minutes at 350°.
Mix first 4 ingredients to make a moist, not sticky, dough. Pinch off a tablespoon (approximately) at a time and press into 5-inch patty, like a tortilla. Fry patties in heavy skillet, well coated with oil, until golden brown. Serve hot. Makes 1 1/2 dozen 5-inch loaves.
Mix all together. Split buns and butter. Fill. Wrap in foil. Put in a 350° oven for 20 minutes.
First make the stuffing: Put the bacon in a nonstick saute pan and cook over low heat until the fat is released. Add the chestnuts and cook over medium heat for 10 minutes, or until the bacon is crisp. Add the bread crumbs. Transfer to a bowl and let cool. Add the egg, watercress, and salt and pepper; mix well. Preheat oven to 350°. Spoon the cold stuffing into the neck end of the bird, pull the skin over and secure with a skewer. Twist the wing tips up and over; tie wings and legs with string. Spread the butter over the bird, sprinkle with salt and pepper, then place, breast side up, on a rack in a roasting pan. If using a meat thermometer, push it into the thickest part of a thigh, away from the bone. Roast for 3 to 3 1/2 hours, until juices run clear. If using a thermometer, the temperature should read 185°. If the bird browns before it is cooked, cover with foil and continue roasting. Let the bird stand, wrapped in foil, while you make the gravy.
Make pudding by box directions except use only 3 cups of milk plus the Eagle Brand milk. Mix lemon juice and bananas together. Stir Cool Whip into pudding mixture. Then layer in serving dish as follows: wafers, bananas, then pudding. Extra delicious if you top with a pint of fresh whipped cream. Chill before serving.
Wash, cut up and press persimmons through sieve. Measure pulp. To each cup of pulp, add one cup sugar and cook slowly 20 minutes, stirring constantly. (Do not boil as jam will become bitter.) Pour in sterilized jelly jars to within 1/4-inch of top. Put on scalded caps and screw bands firmly tight. Process 10 minutes in boiling water bath. Each cup of pulp makes about 1/2 pint jam.
Score livers with a sharp knife; wash, drain and sprinkle with salt. Broil chicken livers 3 to 5 minutes or until cooked. Grind livers finely with onion and hard-cooked eggs. Add salt, pepper and garlic powder. Add enough chicken fat to make mixture that is smooth and has the consistency of mashed potatoes. Serve on lettuce with wedges of tomato. Makes 4 appetizer servings. Also delicious spread on crackers.
Preheat oven to 350°. Cook milk and chocolate over low heat until thick. Add coconut, nuts, coffee (or rum) and vanilla. Drop on greased cookie sheets and bake at 350° for 10 minutes.
Prepare fire so you have a good bed of hot embers. You should have a large, wide fire so that coals can be raked up as needed.
In a large bowl, mix all cereals, pretzels and nuts. Melt 2 squares of white almond bark in the microwave. Put bark in a large pan; heat on High for 1 minute and 20 seconds. Pour cereal mixture into melted bark. Stir with spoon until well coated. Pour mixture on aluminum foil and cool. Break apart and store in tin or airtight container. If you want to drop on foil like a cookie, melt 4 to 6 squares of bark for same amount of ingredients.
Combine all in 11 x 7-inch dish. Bake 40 minutes at 350°. Double for large cake.
Melt 1 cup morsels and butter in large, heavy saucepan over low heat; stir until smooth. Remove from heat. Add eggs; stir well. Add flour, sugar, baking soda and vanilla; stir well. Stir in remaining 1 cup morsels and nuts. Spread into a greased 13 x 9-inch pan. Bake in a preheated 350° oven for 18 to 22 minutes until wooden pick inserted in center comes out still slightly sticky. Cool completely. Cut into 2-inch squares.
Boil sugar, flour and water for 1 minute. In blender put egg yolks, vinegar, lemon juice, salt, mustard and pepper. Blend. Slowly add hot mixture and blend well, then slowly add oil and blend until smooth. Store in refrigerator.
Boil wings in water to remove fat. Fry wings in margarine until brown. Put in baking pan. Combine all ingredients together in a bowl. Mix together and pour mixture over wings. Bake at 350° for 1 1/4 hours, turning every 15 minutes or so. Done when sticky.
Brown meat, onion and seasoning. Add cream of mushroom soup. Stir in milk until thick gravy consistency. When heated through add sour cream and heat through again. Serve over hot buttered noodles. May be made in crock-pot. Brown meat and combine all ingredients in crock-pot and cook on low about 4 hours.
Brown and drain beef, stir in beans, tomato sauce, chili powder and garlic salt and heat to boiling. Place chips in a greased casserole dish. Top with beef mix. Spread sour cream over all. Sprinkle onions over, then chopped tomato. Spread cheese on top and bake, uncovered, in a 350° oven for 20 to 30 minutes. Serve with salad.
Make a skillet of cornbread (do not make thick). Boil hen in 1 1/2 quarts water. Crumble corn bread and slices of bread. Add vegetables that have been simmered for about 5 minutes in 1/2 cup of broth. Make sure everything is cool that goes into the bread crumbs. (If hot water is used, bread will gum together.) Add seasonings, chopped eggs, beaten raw eggs and meat, if desired. Pour broth over mixture, stirring lightly so as not to mash up crumbs. Bake in a 400° oven until brown. Stir one time while baking.
Place deboned chicken in a large casserole dish. Mix water and soup; then pour over chicken. Salt lightly. Mix melted margarine, buttermilk and flour; pour over layer of soup. Pour 2 cups of broth over this and bake at 350° until crust rises and browns (approximately 45 minutes).
Melt butter. Add onion, peppers and celery. Saute over medium heat until soft. Remove from heat. Add peas and water chestnuts.
Mix together ingredients. Divide batter between two well-greased 8 x 4-inch loaf pans. Bake 40 to 45 minutes in 350° oven or until bread tests done with toothpick. Turn out onto rack to cool.
Cream Bleu and cream cheeses together. Shred Jack and Cheddar. Add with 1 ounce of dry white wine and a few drops of sauce (or Tabasco sauce if you like it; I don't). Blend well. Make into ball and roll in chopped nuts. Refrigerate.
Combine flour, sugar and spices; mix well. Add oil, eggs and plums. Mix on high speed 3 to 4 minutes. Add 1 cup chopped nuts. Pour into well-greased Bundt pan or 2 loaf pans. Bake at 350° for 50 to 60 minutes. Cool in pan for 20 minutes and then finish cooling on rack. Wrap in foil to keep for 1 week. Freezes well.
Melt butter on stove top or in microwave. Add chocolate chips and stir. Heat until melted. Add peanut butter and stir well. Add cereal and gently stir to coat. Pour mixture into a large Ziploc bag with powdered sugar. Shake to coat in bite size pieces.
Cream the butter gradually, then beat in sugar. Beat in eggs one at a time. Combine dry ingredients. Add to egg mixture alternately with buttermilk. Stir in pears and vanilla. Pour into buttered 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour.
Cook and shred chicken. Melt together butter and cream cheese; add chicken. Put mixture in crescent rolls; pinch together sides. Bake at 350° for 10 to 20 minutes. Heat cheese soup; pour over squares when done cooking.
Roll one quarter apple per biscuit. Place in 13 x 9 inch baking dish. Mix remaining ingredients together. Bring to a boil and pour over apple dumplings. Bake at 350° for approximately 30 minutes. You may also use strawberries or peaches.
Combine all ingredients. Pour into a greased 13 x 9-inch pan. Bake in a 350° oven for 35 minutes.
Put celery and cabbage in 1/2 cup water. Bring to a boil. Drain thoroughly. Heat oil in a large skillet. Add shrimp and meat. Cook 2 or 3 minutes, stirring constantly. Add remaining ingredients and continue cooking and stirring until delicately browned. Cool.
Make a glaze by adding sugar, strawberry flavoring and food color to boiling water in a saucepan. Add dissolved cornstarch and stir over medium heat until thickened. Remove and set aside. Add cool prepared Pastry Cream to the bottom of the pie shell. Pour in half pint of strawberries. Cover with half of the glaze and add remaining strawberries, covering with glaze. Decorate the edges with whipped cream. Sprinkle with almonds. Chill and serve.
Cut up chicken pieces and place in bottom of casserole dish. Mix soup and sour cream; pour over chicken. Top with crackers and margarine. (Mix with crushed crackers and sprinkle on top.) Bake at 350° for 40 to 45 minutes.
Place first five ingredients into a medium bowl. Add mayonnaise. Refrigerate at least one hour or overnight.
In a saucepan, melt sugar in berries over low heat. Mix cornstarch in wine. Pour into heated berries/sugar mixture. Stir carefully (try not to crush berries) until mixture clears (shortly after it comes to a boil). If it seems too thick, add wine or water, then bring back to a boil until desired consistency.
In a 9 x 13-inch buttered casserole, alternate layers of thinly sliced onions, crushed potato chips and grated cheese. Mix milk with soups and pour over layers. Sprinkle cayenne pepper over top. Bake 1 hour at 350°. This is good with barbecue pork or ham.
Mix flour, pecans and melted butter together. Spread on bottom of 9 x 13-inch pan and bake 15 minutes at 350°. Mix powdered sugar, cream cheese and Cool Whip together. Spread on top of flour layer. Mix pudding, use only 4 cups milk. Spread on top of cream cheese layer. Spread Cool Whip on top of pudding. Grate chocolate bar on top.
Cook turnips and mash. Add butter, sugar, salt and pepper; beat with mixer. Add eggs one at a time, beating well until soft and fluffy. Stir in breadcrumbs and lemon juice. Pour into casserole. If preparing ahead, cool and chill. Bake, uncovered, in 375° oven for 50 minutes until top is slightly brown.
Sprinkle chicken with garlic salt; roll in cornstarch. Dip in eggs. Cook in a small amount of oil in a frying pan until brown; place in a shallow casserole. Mix monosodium glutamate, sugar, stock, vinegar, salt, soy sauce and catsup; pour over chicken. Bake in a preheated 350° oven for 1 hour and 15 minutes or until chicken is tender.
Crush the package of Oreos and place half in the bottom of an 11 x 17-inch pan. Save the rest of the crushed cookies for the top. Use a mixer to blend Cool Whip, cream cheese, sugar and margarine. In a bowl, combine milk, pudding and vanilla extract. Beat this mixture until it is the consistency of pudding. Combine both mixtures and pour over the layer of crushed cookies. Sprinkle the remaining cookies on the top. Refrigerate until ready to serve.
Mix all ingredients together with a large spoon. Fold in chocolate chips and nuts last. Pour into a greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Mix cream cheese spread and 1 cup of the shredded cheese. Spread onto bottom of 9 inch pie plate. Top with salsa and remaining 1/2 cup shredded cheese. Bake at 350° for 25 minutes or until dip is heated through and cheese is melted. Sprinkle with desired toppings. Serve as a hot dip with crackers or chips.
Cook sugar, Karo and butter until thick and clear. Very slowly, add cream, stirring constantly; cook to firm ball stage (without stirring) then add vanilla, nuts and salt.
Thoroughly cream together shortening, butter and brown sugar. Beat in eggs, orange peel, orange juice, vanilla and buttermilk. Sift together dry ingredients; add to creamed mixture. Add nuts. Drop from teaspoon onto greased cookie sheet. Bake at 350° for 15 minutes.
Boil chicken until tender. Remove bones; add bouillon to hot broth. Take one cup of broth, add egg and dry ingredients. Use enough flour to make stiff. Roll out and cut into strips. Drop into hot boiling broth. Cook until done, then add milk. Let simmer.
Mix all ingredients and pour into one long baking dish or 2 pie pans. Bake at 325° for 50 to 60 minutes.
Boil noodles in chicken broth and water until done. Add soup and chicken. Stir. Cook on low heat for 10 minutes.
Melt margarine in an 8 X 8-inch pan. Layer drained (save juice) peaches in pan.
In a bowl, combine butter, sugar, eggs and vanilla. Combine flour, cocoa, baking powder and salt. Set aside 1/4 cup of this dry mixture; add remaining dry ingredients to the egg mixture. Mix well. Toss Snickers bar pieces with reserved flour mixture; stir into batter. Grease a 13 x 9 x 2-inch baking pan. Pour in batter and sprinkle milk chocolate candy bar pieces over top of batter. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. Chill before cutting. Can do ahead. Makes 3 dozen.
Slice apples and celery. Combine with walnuts, grapes and marshmallows; toss. Combine mayonnaise, white sugar, lemon juice and coconut. Pour mixture over apples, etc. Refrigerate for an hour, then serve cold!
Mix gently. This is great batter for fried zucchini, onion rings, fried green tomatoes, etc.
Mix cake mix, 1 stick melted oleo, 1 egg and optional 1 tablespoon lemon juice; pat in bottom of 9 1/2 x 13 1/2-inch pan; set aside. Using mixer, combine the second optional tablespoon of lemon juice and the box of powdered sugar. Spread mixture on top of cake batter and bake 40 to 45 minutes in a preheated 350° oven.
Beat egg yolks for 20 minutes, until light and lemon colored. Add sugar gradually; beat for 15 minutes. Add cream, whiskey, rind and cardamom. Add flour and mix. Make a stiff dough. Store in refrigerator overnight. Turn dough out on lightly floured board and roll out to a 1/8-inch thickness. Cut in diamond or other shapes. Fry cookies until light brown in deep oil, heated to 360°. Sprinkle with confectioners sugar.
Boil hot dogs. Drain and let cool. Slice lengthwise almost through in the center. Put a slice of cheese in each hot dog and a little prepared mustard. Wrap bacon around hot dog. Put in a casserole dish and sprinkle with Worcestershire Sauce. Cover with foil and bake until brown.
Beat eggs well. Add sugar and butter and mix well. Then add oats, milk and coconut. Makes 4 pies. Bake in pie shell at 350°.
Beat cream cheese until soft; add rest of ingredients and blend until smooth. Use as dip for apples.
Melt margarine; stir sugar and flour mixture. Stir in egg. Add apples and cinnamon. Mix and pour into shell. Bake at 375° for 45 minutes.
Saute bacon and garlic for 5 to 8 minutes or until bacon is brown. Remove from pan. Cook spinach in pan drippings for 2 minutes or until wilted. Stir in broth, beans, tomatoes and bell pepper and bring to a boil. Stir in pasta and bacon and simmer until pasta is al dente.
Cook chicken breasts until tender. Bone and cut into large pieces. Mix soups, onion and salsa together. Layer tortilla strips, soup mixture and cheese in buttered 9 x 14-inch dish. Refrigerate 24 hours. Bake, uncovered, at 300° for 1 1/2 hours.
Place large fish in roaster on rack and salt and pepper. Mix 4 tablespoons mustard, 1/2 teaspoon lemon juice and enough water to cover bottom of roasting pan. Pour mixture over fish. Slice onions and put over fish. Bake, uncovered, in 350° oven for 45 minutes or until fish is flaky when pierced with fork.
Mix polenta with cold water and stir well. Boil 3 cups of water and add polenta in, stir and cook. Stirring well, keep stirring until thick and cooked. Serve polenta in a dish and add your favorite sauce on top. Sprinkle with cheese.
Heat pineapple and sugar. Dissolve gelatin with 1/4 cup water. Add to pineapple and sugar mixture. Mix lemon and cherry juice with cream cheese. Add pecans and cherries to mixture. Whip cream and fold in. Let stand at least 2 hours.
Stir all together well until all is completely and thoroughly mixed. It will be very stiff. (The eggs are not beaten.) Grease a cookie sheet lightly. Drop by teaspoonfuls and top with 1/2 maraschino cherry. Bake at 325° for 15 to 20 minutes, or until edges turn golden brown.
Drain salmon; save 1/4 cup of juice. Mix all ingredients and add juice a little at a time, as to make it not too runny. Bake in a loaf pan at 375° for 1 hour, until brown. Cool in pan.
Chop onion and cook in oil with paprika and water. Cover and simmer until tender. Add flour to sour cream. Bring to boil. Serve immediately over wide egg noodles or dumplings.
In large bowl, mix sauerkraut, carrots, celery, green peppers, onion and pimientos. In a small bowl, combine sugar and oil. Pour over vegetables and mix well. Cover and refrigerate for 8 hours.
Cube and boil eggplant. Grate cheese and onion. Add 3/4 of cheese to onion and eggs. Mix together with eggplant. Pour into greased casserole dish. Add the rest of the cheese to the top. Bake at 300° for 30 minutes.
Scrub potatoes. Cut potato into thin slices but do not cut through the bottom. Put potatoes in a baking dish. Fan them out. Mix spices and Parmesan cheese with melted butter. Drizzle over potatoes. Bake at 400° for 50 to 60 minutes. Sprinkle with Cheddar cheese. Bake for another 10 minutes. Check for doneness.
Mix spices, flour, salt and sugar well. Add pumpkin and mix. Add slightly beaten eggs. Scald milk and add to mixture. Pour into unbaked crust. Bake at 450° about 15 minutes until crust is set, then reduce heat to 300° and bake about 45 minutes until done.
Mix soup, sour cream and milk together. Layer potatoes, soup mix, onions and sprinkle with salt and pepper. Bake at 350° for 35 to 40 minutes.
Mix 1 1/2 cups flour, yeast, sugar, salt and seasonings. Heat milk, water and butter until warm. Add egg. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, gradually stir in 1/2 cup cheese and flour to make a firm dough. Place in a greased bowl. Cover; let rise in warm oven. Punch down; divide into 16 pieces. Form into balls. Dip tops into 2 tablespoons butter and 1/4 cup Parmesan cheese. Place in well-greased pan. Cover; let rise. Bake at 375° for 20 to 25 minutes. Remove; let cool.
Cook well until it starts to thicken. Add brandy or sherry. Serve cold or hot on French vanilla ice cream.
Mix first 3 ingredients and chill for pastry. Beat or stir remaining ingredients with fork.
Wrap each piece of chicken in two slices of beef, then one slice of bacon. Place in shallow baking dish. Mix soup and sour cream together and pour over chicken. Bake, covered, at 350° for 1 hour. Uncover and bake for 1/2 hour. Serve with rice with sauce poured over.
Chop vegetables into bite-sized pieces. Heat a large wok, then add oil. Stir in vegetables and continue stirring for a few minutes. Add garlic and continue stirring one minute. Add mixture of water, soy sauce, ginger and cornstarch and cook on medium heat, stirring constantly, until thick and creamy. Add meat if desired. Serve over rice.
Wash everything clean without peeling skin. Cut off any dirty parts. Place all ingredients in pot with 3 gallons of water. Boil, then quickly simmer for 1 1/2 hours. Strain with a clean towel. Cool in refrigerator. Enjoy.
Mash sweet potatoes. Add butter, sugar, milk, salt and orange rind. Scoop up 1/4 cup potato mixture and shape around each marshmallow (one tablespoon). Use more if necessary to cover. Roll each ball in crushed corn flakes or pecans. Place on buttered baking dish; cover with foil and freeze.
Combine flour, 2 tablespoons sugar, baking powder and salt. Add milk and 1/2 cup oil; stir just until dough holds together. Place on floured board and knead 10 to 12 strokes. Roll to 1/4-inch thick. Cover dough with combined apples, 1/2 cup brown sugar and cinnamon. Roll up jelly roll fashion. Cut into 1-inch thick pieces. Combine 1 cup brown sugar, 1/2 cup oil and nuts in bottom of 13 x 9 x 2-inch pan. Place rolls in pan. Bake at 425° for 15 to 20 minutes. Immediately turn upside-down onto platter. Makes 8 rolls.
Preheat oven to 350°. Cream sugar, margarine and eggs. Mix flour, salt and cocoa and add to sugar mixture. Add vanilla, then fold in nuts and coconut. Pour batter into a 13 x 18 x 1-inch baking pan. Bake in oven for 30 to 40 minutes, then top with marshmallow cream. Pour Rocky Road Frosting over cake while still hot. Top with whipping cream and chocolate sauce, if desired, before serving. Serves 10 to 12.
Place soup bone and beef in large pot. Add water; bring to a boil. Skim. Add tomatoes, sauce, onions, salt and pepper; bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add celery and carrots; cover and simmer 1/2 hour. Remove meat and bones; trim fat. Cut meat into serving sizes and return to soup. Heat to boiling. Add uncooked pasta, green beans, peas and okra; simmer for 20 minutes.
Smush oleo in a 13 x 9-inch pan, lining pan with it. Mix flour, sugar, milk and baking powder. Pour in pan, lined with oleo. Spoon in fruit. (I use 1 large can and 1 small can. You don't have to use that much if you prefer less peaches. I like a lot!) Bake in a 350° oven for about 40 to 45 minutes.
Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 tablespoons) of mix.
In baking dish, layer potatoes, salt and pepper, margarine and onion. Cover with cheese. Add 1 inch water. Bake, covered, at 350° for approximately 1 hour. It may be necessary to add more water, depending on potatoes.
Gently spread salad dressing or mayonnaise on a slice of bread. Without tearing the bread, put peanut butter on the other slice. Cut banana in chunks or long slices and place evenly on bread. Put sandwich together, being very careful not to slobber until it reaches your delicate palate. Hold the bottom together so as not to drop the banana chunks.