HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll, pat or shake raw bacon in brown sugar. Place bacon strips in a flat pan with sides. Bake at 300° until bacon is done, about 30 to 40 minutes. Remove with tongs and drain on brown paper bags. As it cools, bacon will get hard and can be broken into smaller pieces or served whole.
Preheat oven to 350°. Melt margarine; add cake mix and nuts. It will be lumpy; set aside. Spread pie filling in a 9 x 9-inch Corningware dish. Sprinkle on lemon juice. Sprinkle cake mixture on top. Bake 45 to 50 minutes until brown.
Place Doritos in the bottom of a 9 x 13-inch pan. Lay chicken pieces on top of Doritos. Mix the chicken soup with Ro-Tel tomatoes and pour over chicken. Top with grated cheese. Bake at 350° for 30 minutes.
Coat an 8 1/2 x 4 1/2 x 3-inch loaf pan with cooking spray; set aside. Beat margarine at medium speed with an electric mixer until margarine is creamy. Gradually add 3/4 cup sugar, beating well. Add egg substitute, beating until mixture is blended. Combine all-purpose flour and baking powder. Add to butter mixture. Beat at low speed until blended. Stir in mashed bananas and dried fruit.
Cut shortening into flour until mixture is uniform and fairly coarse. Stir in salt and milk; form into ball. Chill. Preheat oven to 400°. Divide dough in half. Roll out each half on floured surface. Fit into 2 (9-inch) pie plates. Prick bottom and sides with fork. Bake 10 to 12 minutes.
Place meat, onion and mushrooms in appropriate size baking dish. In separate bowl, stir together soup, Worcestershire, pepper and bouillon and pour over the meat. Cover with foil. Bake in preheated 350° oven for 2 to 2 1/2 hours or until beef is tender. Remove from oven, stir in sour cream. Serve over warm, cooked noodles. Serves 6 to 8.
Mix Jell-O, syrup and sugar; heat to a boiling point, but do not boil. Cool and pour over popcorn. Butter hands to make balls.
Combine oil, sugar, eggs and vanilla. Add flour, salt and soda. Stir in apples and nuts. Mix well. It is stiff. Pour into a 9 x 13-inch pan. Bake at 300° for 1 hour. Serve with a sweet white sauce over the top or whipped cream.
Put apples, sugar and cranberries in buttered casserole dish. Mix oatmeal, brown sugar, flour, nuts and margarine. Crumble over fruit. Bake at 350° for 1 hour.
Make white sauce with margarine, flour and milk and seasoning. Add cheese. Stir until melted. Add eggs and shrimp. Mix lightly. Pour into 1 1/2-quart casserole. Bake at 350° for 20 to 25 minutes. Garnish with additional egg slices and parsley. Makes 6 servings.
Cream the butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Drop by teaspoon onto ungreased cookie sheet. Bake cookies at 350° for 8 to 9 minutes. Baked cookies will be soft. They will puff while baking and flatten while cooling. Cool slightly, then remove from cookie sheet. Makes about 4 dozen.
Mix brownie mix as directed on back, except use the same amount of applesauce that it directs for oil and use 2 egg whites in place of the whole egg. Cook brownies and let cool. Cut a piece of the brownie and top with 1/2 cup fat-free ice milk, 2 tablespoons Cool Whip, 2 tablespoons light hot fudge and a cherry. (The applesauce takes the fat out of the brownie mix, except for 2.5 grams in the mix.) Tastes great, just as a brownie, too.
Preheat oven to 350°. Grease 9 x 13-inch pan. Melt margarine with chocolate. Let cool. Beat eggs and salt until lemon colored. Add sugar and cooled chocolate mixture. Add cake meal, a little at a time, beating well. Add nuts. Pour into pan. Bake about 25 minutes. Cut while hot.
Preheat oven to 375° (quick moderate). Have egg whites at room temperature. Sift an ample amount of Softasilk cake flour onto a square of paper. Measure and sift together 3 times, cake flour and 7/8 cup sugar. Measure into large bowl, remaining ingredients except sugar. Beat with wire whip until foamy throughout. Add gradually, 2 tablespoons at a time, 3/4 cup sugar. Beat about 10 seconds after each addition. Continue beating after the last addition until meringue is firm and holds stiff straight peaks when wire whip is gently lifted out of meringue (this requires considerable beating). Place flour-sugar mixture in sifter and sift about 3 tablespoons over the entire surface of meringue. Fold gently with wire whip or rubber scraper until flour-sugar mixture disappears using about 8 to 10 complete folding strokes and turning the bowl a quarter of a turn with each stroke. Repeat this folding process until all of the flour and sugar is folded in. Then scrape down the sides of the bowl with rubber scraper and fold 8 to 10 more strokes or until mixture is completely blended. This mixture will be very thick.
Cook celery and onions until tender. Break cornbread up into pan. Mix all ingredients. Pour into pan and be sure to have enough juice. Add more if needed. Cook 30 to 45 minutes at 350°.
In large skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender; drain off fat and add remaining ingredients. Cover and simmer 30 minutes or until noodles are tender. Add more water if necessary.
Cream cheese until smooth; add pineapple, onion, green pepper and salt. Mix well. Add nuts and continue to mix. Shape into ball and refrigerate overnight. May roll in extra nuts before serving, if desired. Serve with assorted crackers.
Slice angel food cake in three layers. Mix lemon juice and grated rind with milk. Spread layers with lemon mixture. Cover top and sides with lemon mixture. Ice top and sides with cool whip.
Dice chicken, eggs, celery and onion. Mix. Add poultry seasoning. Mix together. Add mayonnaise. Mix. Add more mayonnaise if needed. Salt and pepper to taste.
Cream shortening and sugar; add eggs and molasses. Stir dry ingredients together and add. Chill. Roll out not too thin. Bake at 350° until dry, not crisp. Makes enough dough for many shaped cookies. Frost, if desired.
Sift dry ingredients together. Add liquid, then dry ingredients alternately, a little at a time. Fold in 1 teaspoon vinegar and 1 teaspoon baking soda. Bake at 350° for 30 to 35 minutes.
Pour boiling water over all cereal and let cool. Cream sugar and oil. Add eggs; beat well. Add buttermilk and cooled bran mixture. Add remaining ingredients. Optional: Add raisins that have been plumped in boiling water and drained.
Cream together margarine or butter, cream cheese and confectioners sugar. Mix milk, pudding and Cool Whip. Combine both mixtures. Crush Oreos.
Cream butter, sugar and eggs. (Add eggs one at a time.) Measure and sift dry ingredients; add to egg-sugar mixture alternately with milk.
With wire whisk, beat eggs and milk so that all the whites are mixed in. Mix all dry ingredients together and pour into a 1/2-gallon paper or plastic bag. Moisten chicken with egg mixture. Put one piece at a time into the bag and shake until coated. Place on ungreased cookie sheet and bake at 425° for 40 to 50 minutes or until juices are no longer pink when cut.
Mix and place in refrigerator several hours before using. The child may eat it after finished playing with it. Store remaining in refrigerator for several days.
Heat lard in skillet. Press meat into skillet to about 1-inch thickness. Brown on both sides. Add a can of mushroom soup and 1 can water. Cover tightly; simmer for 20 minutes.
Stir together sugar, oleo, cocoa and milk. Bring to boil and boil for 1 minute. Remove from heat and add oats, vanilla, peanut butter and raisins and/or coconut, if desired, to mixture while hot. Drop on waxed paper or spread for squares. Cool.
Combine in pan the sugar and 2 cups water. Bring to a boil or until sugar is melted. Let cool. When cool, add remaining ingredients. Mix all together. Stir well and freeze in a gallon container or 2 (2-quart) containers until slush forms, about 8 hours. Stir slush to mix well. Serve from punch bowl or pour into cups and enjoy.
Mint gives this summer salad a particularly refreshing taste. Break the laban curd with a spoon and stir until smooth. Combine with cucumbers. Work garlic to a paste with salt and mix it with a spoonful of laban before adding to the cucumber mixture. Add mint.
Beat cream cheese and peanut butter. Add sugar. Whip in chunks of frozen Cool Whip. Fold in chopped Reeses cups. Spoon into pie crusts and freeze. Thaw about 15 - 20 minutes before serving.
Cut each slice bacon into 3 pieces. Wrap around Twigs. Cook in microwave for 4 to 5 minutes or until bacon is done. Use microwave oblong dish with paper towel on bottom and top. Roll in Parmesan cheese. Will freeze well.
Cook noodles in a large amount of water until tender, about 10 minutes. Drain. Brown meat in skillet; drain off fat. Add tomato sauce, sugar, salt, garlic salt, pepper, and the cooked noodles. Set aside. Stir together cream cheese, sour cream, milk, and onion. In 2 qt. casserole, layer half of the beef-noodle mixture, half of the cream cheese mixture, all of the spinach, and remaining ground beef-noodle mixture. Cover and bake at 350 degrees for 40 minutes or until bubbly. Uncover and spread remaining cream cheese mixture on top. Sprinkle with cheddar cheese. Bake 10 minutes more or until cheese is melted. Makes 6 servings.
Cream powdered sugar, butter, eggs and vanilla. Sift flour, soda and cream of tartar before stirring in creamed mixture. Roll out and cut as you wish. Bake on greased pan at 375 degrees for 7 to 8 minutes.
Bake cake and cool. Leave in pan and place each ingredient on cake as listed. Scatter coconut on top.
Grease a 13 x 9 x 2-inch pan and set aside. Place a rack 1/3 of the way up from the bottom of oven. Preheat oven to 350°. Beat cream cheese and butter until soft and smooth. Beat in the vanilla, sugar and cornstarch until the batter is smooth. Reduce to low speed and beat in eggs, one at a time, blending after each addition. Add heavy cream while beating. The mixture will be thin and smooth. Beat in lemon juice. Pour into prepared pan. Place that pan in a larger pan. Into the larger pan, pour hot water to a depth of one inch.
Saute zucchini and onion in butter until tender (about 10 minutes). Stir in seasonings, eggs and cheese. Separate dough and place in a 10-inch pie plate. Press dough over bottom and sides for crust. Pour in vegetable mixture. Bake at 350° for 18 to 20 minutes until inserted knife comes out clean.
In microwave, melt vanilla bark in a large bowl, checking and stirring each minute. Remove as soon as bark can be stirred smooth, vanilla bark burns easily. Crush the candy and stir into the melted bark. Add coloring. Spread thinly in largest baking sheet. Refrigerate. Break into pieces of various sizes and shapes. Store in refrigerator.
After the red has been eaten, scrape out the pink down to the light pink color. Peel off the rind and cut the other into strips, then into thinner strips. Place in open pan with sugar (according to pear preserves recipe). Cook until thickened into preserves. Spoon into jars while hot and seal.
In a 9 x 12-inch or larger bowl, layer in order given. Cover and let stand 8 to 12 hours before serving.
Cream together sugars, shortening and egg. Add the dry ingredients to the mixture. Add the vanilla, oatmeal, Rice Krispies and coconut. Drop on greased cookie sheet. Bake at 350° for 10 minutes.
Put all in a pan and bring to boil. Simmer so onion and celery cook some. Thicken. Serve over rice or potatoes.
In a 9 x 13-inch Pyrex dish, spread bean dip on bottom. Mix sour cream and taco seasoning together and pour on top of bean dip. Chop green onions on top of that. Next, spread chopped avocados. Sprinkle lemon juice on avocados. Sprinkle black olives and ripe tomatoes. Cover with grated cheese and put sliced jalapeno on top.
Salt and pepper meat. Batter in flour. Melt 2 tablespoons butter in frypan. Brown roast on all sides. Mix mushroom soup, onion soup and vermouth.
Preheat oven to 350°. Measure the flour and mix with butter and 1/4 cup brown sugar thoroughly. Press firmly into bottom of lightly greased oblong pan (9 x 13-inches). Bake for 10 minutes. Mix eggs, 2 cups brown sugar and salt together thoroughly. Stir in rest of ingredients. Spread evenly over the partially baked bottom layer. Bake about 25 minutes. Top will be lightly browned. Cut in 3 x 1-inch bars when cool. Makes 28 bars.
Cream shortening and sugar. Add egg. Stir in sour milk. Sift all the dry ingredients. Combine two mixtures, creating a cake batter. Fold in 2 cups rhubarb. Pour into 9 x 12-inch baking pan. Sprinkle with brown sugar and dot with butter. Bake in moderate (350°) oven for 30 minutes. Serve hot or cold.
Into large bowl put bread cubes, potatoes, parsley and carrots. Add 6 eggs well beaten. Add 1 pt. or more of cooked diced chicken and mix in the dressing. Bake in a well buttered pan at 350° for 30 minutes.
Heat oven to 350°. In a large bowl, combine both sugars and butter until light and fluffy (about 5 minutes). Add eggs and vanilla. Scrape bottom and sides of bowl and mix to combine ingredients. Combine oats, flour, baking soda, baking powder, salt and wheat germ to the butter mixture. Mix on low speed just until combined. Hand stir/fold in nuts. If you have parchment paper (not waxed paper), line cookie sheets. Using a small cookie scoop, place them on a cookie sheet. Bake for about 15 minutes. If baking two sheets at the same time, rotate 1/2 way through baking time. Transfer to a cooling rack when done.
Saute onion in bacon fat. Combine undrained beans, cooked onion and remaining ingredients. Pour in casserole dish and bake at 350° for 45 minutes. Serves 12.
Melt margarine. Pour in 1 can pie filling. Crumble 1 box of Jiffy cake mix on top, then repeat process. Bake at 350° for 45 to 60 minutes, until brown.
Cut chicken into serving pieces. Pour flour, salt and pepper in bag and shake. Add chicken and shake until well coated. Melt Crisco in heavy skillet. Add chicken and brown on all sides. Remove from heat and add water. Cover with tight lid or foil, then bake at 350° for approximately 1 hour.
Combine water, onion, potatoes and celery. Cover, simmer 20 minutes. Add salmon and cook 10 minutes more
Dissolve jello and sugar in hot water; add lemon juice. Stir in berries; cool. Cover bottom of 13 x 9-inch pan with cake. Cover with 1/2 of berry mixture. Cover with topping. Add another layer of berry mixture and cover with remaining topping. Refrigerate until set.
Peel the bananas. Then cut them in half. Put an ice cream stick into the end of the bananas. Put the pops in the freezer for an hour. Take out the pops. Spread honey on each pop with a table knife. Pour some rice cereal on the wooden board. Roll each pop in the cereal. Enjoy.
Mix sour cream, soup, chilies and Ro-Tel and set aside. Fry hamburger and onion; drain. In 13 x 9-inch pan, pour half of the sour cream. Break half of the tortillas on top of this. Put all hamburger and half of the cheese on top of this. Next, break up remaining tortillas, then put them, the rest of the sour cream mixture and remaining cheese on top of that. Cover with foil and bake at 350° for 30 minutes.
Put all ingredients into a large mixing bowl and let set for 2 minutes. *Using a spoon only, mix well, but DO NOT BEAT! Pour into a greased and floured tube pan. Bake at 350° for at least 1 hour and 15 minutes.
Brown ribs in 2 tablespoon oil, mix tomato sauce, mustard, worcestershire sauce, sugar, and vinegar. Add 1 can water. Pour over meat, add onions. Simmer 2-2 1/2 hours. Add one more cup of water and then noodles. Cook 20 minutes more.
Cook broccoli, onion, celery and carrot in chicken broth until tender. Add cream cheese, then add instant potatoes. If it thickens too much add a little milk.
Cream butter and sugar; add eggs one at a time. Make sure milk is just warm. Add a small amount of milk at a time, then a small amount of flour at a time, until you have used the milk and flour, beating well all the time. Bake at 350° for 1 1/2 hours.
Mix all ingredients and pour into casserole or baking dish. Salt and pepper pork chops and place on top of rice mixture. Cover tightly with foil and cook at 350° for 45 minutes to 1 hour.
In mixing bowl, cream butter and sugar. Add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13 x 9-inch baking pan. Bake at 350° for 25 minutes. Cool. Spread marshmallow cream over cooled brownies.
Toss together zucchini, lemon juice and salt. Cook until tender. Mix sugar, cinnamon, cream of tartar, nutmeg and flour in a bowl. Add the zucchini and mix well. It will be runny. Dump the filling into a 9-inch crust; dot with butter. Add top crust and bake at 400° for 40 minutes, until golden brown.
Wash strawberries. Pat thoroughly dry. Allow to stand at room temperature for 2 hours. Leave stems and leaves intact. Melt chocolate chips with shortening over a double boiler. Holding strawberries by the stem, dip 3/4 into chocolate coating all around. Allow to drip and place on a plate covered with wax paper. Place in refrigerator to cool. May be done 2 to 3 hours in advance.
Put apples in a 9-inch buttered pie plate or 9 x 13-inch casserole. Combine sugar, flour, oats and cinnamon. Cut in butter until crumbly. Press mixture over apples. Bake in moderate 350° oven 45 to 50 minutes or until top is brown. Chopped pecans can be added to topping. Serve with ice cream or whipped topping.
Place mussels in large bowl. Add enough cold water to cover. Add cornmeal and salt. Cover and refrigerate overnight; drain well. Rinse and drain again.
Spread rolls in pizza pan. Add cooked, crumbled sausage, hash browns and cheese. Beat eggs and milk. Pour over the top. Top with Parmesan cheese. Bake at 375° for 30 minutes. May be frozen and heated in microwave.
Saute onions in butter for 15 to 20 minutes until clear. Stir in milk. Put half of onion mixture into a 1 1/2-quart casserole dish. Cover with half of crackers and sprinkle half the cheese over cracker crumbs. Repeat layers. Bake at 325°, uncovered, for 30 minutes.
Bake cake according to directions on box in large rectangle pan. As soon as cake is removed from oven, punch holes throughout surface of cake with a fork. Pour soda over cake slowly so it will seep through. Pour jello mixture over cake in the same manner. Set in refrigerator to cool. Mix pudding and Cool Whip. Spread mixture over cake and return cake to refrigerator. Cut into squares to serve.
Mix together in saucepan the first 3 ingredients. Stir in gradually the boiling water. Boil for 1 minute, stirring constantly. Remove from heat and add butter and vanilla; stir until blended. Serve warm. Excellent over ice cream.
Fry bacon in skillet. Remove and crumble and set aside. Add bread cubes to bacon drippings. Stir. Cook on medium heat 5 minutes. Drain and set aside. Combine beans, bacon and soup in 1-quart casserole. Mix well. Top with bread cubes. Bake at 350° for 15 to 20 minutes. Makes 4 servings.
Brown ground beef together with onion and bell pepper. Drain any fat. Add remaining ingredients; bring to a boil and simmer for 1 hour.
Grind	vegetables and drain. Add salt, sugar and vinegar. Cook 10 minutes after it starts boiling. Add salad dressing and mustard. Seal in jars. Put in cold pack canner or pressure cooker for 5 minutes to get jars to seal.	You may use all green pepper or add more hot, if you want it real hot. Good as a dip, too.
Cook sugar and Karo until it spins a thread. Pour over beaten eggs and melted oleo. Add coconut and vanilla. Pour into unbaked pie shell. Bake at 375° for 30 to 35 minutes.
Mix everything together, except oleo, cornflakes and Mozzarella cheese. Put into 13 x 9-inch baking pan. Mix oleo and cornflakes together. Sprinkle over potato mixture. Bake at 350° for 30 minutes or until bubbly. Sprinkle with cheese and bake for another 20 to 25 minutes.
Preheat oven to 350°. Combine flour and salt; cut in Crisco with pastry blender or two knives until mixture is uniform (mixture should be fairly coarse). Sprinkle with water, a tablespoon at a time; toss lightly with fork. Work dough into firm ball. Roll out floured surface to a circle 1/8 inch thick and about 1 1/2 inches larger than inverted pie plate. Ease dough into pie plate. Fold under rim to make double thickness. Trim and flute edge.
Dissolve yeast in warm water. Let stand 5 minutes. Sift together dry ingredients. Cut shortening in with cutter or knives. Add yeast. Add milk gradually. Mix well and roll out 1/4-inch thick and cut with biscuit cutter or roll and shape by hand. Bake at 400° for 15 minutes.
Chop meat and vegetables. Set aside. Heat wok or frypan. Add oil. Add chopped carrots and onion and stir for 2 to 3 minutes. Add remaining vegetables. Stir until they are tender but do not overcook. Push vegetables to the side. Add meat, ginger, pepper and soy sauce. Stir until done. Stir meat and vegetables together. Serve with brown rice. Serves 4 to 6.
Brown meat in hot oil. Add next 6 ingredients, 1/2 cup water and 1 teaspoon salt. Cover and cook over low heat until meat is tender, about 2 hours. Combine cornstarch and 1/4 cup cold water; add to beef mixture. Cook and stir until thickened and bubbly. Serve over noodles.
Brown rice in oleo. Add hot broth. Combine well. Place in covered Pam sprayed casserole dish (9 x 13-inch) and bake 30 minutes at 350°. Add onion; mix together. Cover and cook 30 minutes more.
Grease a baking dish. Mix ingredients and turn into the dish. Cover with buttered crumbs and cook until brown and heated through. Bake at 350° for 30 minutes.
Bake brownies as directed on package. Cool. Cut into squares. Place one layer of brownies in a deep glass dish. Sprinkle with crushed candy bar; top with chocolate pudding and then Cool Whip. Continue layering until all ingredients are used. Keep refrigerated.
Place vegetables, meat and seasoning in large Dutch oven or roasting pan. Sprinkle tapioca on top and pour V-8 juice over the top. Bake at 350° for 3 1/2 hours. Stir a couple of times. If juice is drying up, add more V-8 juice. Serve over rice or noodles.
Grind cranberries; add sugar. Let stand overnight in refrigerator. In morning, add grapes and pecans. Combine whipping cream. Serve on a bed of lettuce.
Heat oil in 4 quart pot. Add onion, garlic, carrots and celery. Saute until onion is tender. Add tomatoes with liquid breaking up tomatoes. Stir in broth and seasonings. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Stir in beans and cabbage; simmer 10 minutes longer. Stir in zucchini and macaroni. Simmer uncovered for 10 minutes. Serve with Parmesan cheese. Makes 6 (2 cup) servings.
Saute celery and onion in butter. Add soup and broth. Season with pepper. Add turkey and mushrooms. Simmer for a few minutes. Pour into a one-quart casserole. Sprinkle with noodles and cashews. Bake at 350° for 20 minutes or until it bubbles. Garnish with parsley. Serves 4.
Cook pasta. Combine all other ingredients and heat. Mix together. Put in buttered casserole dish. Top with crushed potato chips. Bake at 350° for 25 minutes. Serves 8 to 10.
Toss all ingredients except chips and cheese. Spoon into 2-quart casserole dish and sprinkle chips and cheese on top. Bake at 390° for 30 minutes.
Dissolve yeast in water and add Crisco, sugar and beaten egg. Now add 4 cups flour (don't add anymore). This dough will seem thin. Put into the refrigerator for a short while and it will thicken. When you are ready to use them, take from refrigerator and put 3 small balls of dough to make cloverleaf rolls into greased muffin pans. If too thin to form balls, take spoon and dip into each muffin pan.
Cook potatoes in water with salt to season; cook until tender but not mushy. Mix cheese soup and tomatoes. Put drained potatoes in casserole dish and pour cheese-tomato mixture over them. Heat in oven until bubbly.
Mold Jell-O into shape of flowerpot and place on salad plate. Place 3 slices of banana above pot and arrange papaya, pineapple, melon and lettuce curls. Place shredded coconut on lime Jell-O and add touches of maraschino cherries on both the pot and fruit arrangement. Add Cool Whip touches in several places on the fruit.