HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown bacon in large frypan; drain and saute onion, garlic and mushrooms in same pan. Drain and pour off grease. In same pan, heat 2 cups water and 2 cubes bouillon. Add rice and peas; cover and simmer 8 to 10 minutes, until rice is tender. Add drained onion, garlic, mushrooms and crumbled bacon. Serve.
Combine first three ingredients. Stir well. Gradually add vinegar and soy sauce, stirring until cornstarch mixture is dissolved. Stir in pineapple, green pepper, onion, mushrooms and water chestnuts. Set aside.
Flour enough to make a soft dough just stiff enough to roll out thin. Try a pint, working it in gradually. Bake in a quick oven. If you will press a raisin, cherry and half a pecan or anything of the kind on the top of each cake before baking it adds to the appearance of the cakes.
Mix all ingredients together. Knead dough until it forms a soft ball. Then make into small balls and roll out with a rolling pin. Cover dough while making tortillas. Makes about 8 to 10 tortillas.
Melt butter in baking dish. Add either the chicken or pork loin pieces. Add Swiss cheese to meat. Place one layer of Pepperidge Farm dressing over meat. Cover entire dish with 1 can cream of chicken soup to which you have added 1/2 cup milk. This is excellent for a large meal. Very easy to prepare and eliminates a lot of work. I like this particular dressing the herbs and spices are already in the baked cubes. Bake at 350°.
Cook pasta according to package directions and then drain. Meanwhile, in a heavy saucepan, melt butter over medium heat. Gradually stir in cheese and then cream until well blended. Continue heating sauce and stirring constantly, just to boiling point. Remove from heat and stir in parsley. Serve over fettuccine.
Thaw potatoes 1 hour. Mix all ingredients together, except potato chips. Put in a 9 x 13-inch greased Pyrex baking dish. Put 2 cups of crushed potato chips on top. Bake for 1 hour in a 375° oven. Cover with foil (may remove foil before time is up to allow to brown).
Mix together orange juice and cornstarch. Add this and the sugar, cinnamon, chicken broth and soy sauce to the onion and peppers in the frypan. Add the can of pineapple with juice to the pan and cook until it thickens. Stir in the pea pods and chicken. Serve on patty shells or rice.
Gradually mix powdered sugar into cream cheese, vanilla and salt. This may take a while; everyone can take turns at it. After it is completely mixed, roll into 1-inch balls and roll into shredded coconut. At Christmas, coconut may be separated and dyed green and red first.
Beat eggs; add drained fruit cocktail. Sift together flour, sugar, soda and salt. Add to egg mixture and mix well. Spread mixture in 9 x 13-inch baking pan. Over this, sprinkle brown sugar and pecans. Bake 30 minutes at 350°. Top with Cool Whip and cherries.
Beat flour, milk, vegetable oil, baking powder and salt in a bowl until the dough leaves side. Turn onto a lightly floured surface; gather into a ball. Knead 10 times. Cover with a bowl. Let stand 15 minutes. Spread onto pan (greased). Add favorite toppings.
In a kettle or Dutch oven, combine apples, cider or juice and vinegar. Bring to a boil; reduce heat. Cover. Simmer for 30 minutes, stirring occasionally.
Cook sausage in hot skillet until well browned. Remove sausage from pan. Measure the rendered fat and if sausage has not produced 1/2 cup, add butter to make up difference. Return fat to pan. Saute mushrooms, celery and onion for 5 minutes. Add rest and moisten with broth. Refrigerate, covered, until ready to use.
In a bowl, combine the bread crumbs and cheese topping. Dip zucchini in egg substitute, then crumb mixture. Place on a baking sheet coated with non stick cooking spray. Bake at 450° for 20 to 25 minutes or until golden brown and tender. Yield: 4 servings.
Layer first five ingredients. Spread mayonnaise on top. Top with cheese and crumbled bacon. Best if done the night before.
Mix first 4 ingredients together; bring to boiling. Stir constantly. Boil 2 minutes. Stir some mixture into egg; return egg to hot mixture. Cook 3 minutes. Stir in rind, butter and juice. Cool. Fills 2 layers.
Fry onion and garlic in 1 tablespoon oil until tender. Remove approximately 1/4 of onion mixture and place in another saucepan. Add chicken. Cover and keep warm.
Simmer hot dog links with barbecue sauce. Serve with decorative toothpicks.
Place pork ribs in Dutch oven; add water. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Drain.
Brown hamburger and onions. Cook macaroni and drain. Pour hamburger over macaroni. Add ketchup, sugar, and salt and pepper, to taste. Mix together and serve.
Mix all ingredients well and refrigerate 1/2 hour (easier to handle). Make into small balls and refrigerate before using. Can also freeze them. Excellent in chicken broth.
Beat egg in bowl. Add milk. Add sugar, flour and cornmeal. Melt butter in iron skillet. Add to mixture. Stir a little until mixed. Pour into iron skillet. Bake at 425° for 20 to 25 minutes or until done.
Put meat in 4-quart roaster or casserole. Add vegetables. Blend juice, sugar, salt, tapioca and spices. Pour over and cover. Cook in oven at 250° to 300° for 4 to 4 1/2 hours. I found that it cooks best at 250°. Delicious; tastes every better the next day. You will enjoy this! Serve with a good "crusty" bread and applesauce. Remember, don't peek.
Brown and drain ground beef. Add garlic, basil, salt, pepper, tomato paste, tomatoes and oregano. Simmer for 30 minutes. Mix Ricotta cheese, Parmesan cheese, eggs and parsley.
Cream shortening and sugar. Add eggs, then the rest of the ingredients. Put in a greased 13 x 9-inch pan. Bake at 350° for 15 minutes. Take out and sprinkle with 1/2 package of little marshmallows on top. Bake 3 minutes more, cool real good.
Brown hamburger in a large saucepan on medium heat. Salt and pepper to taste. Drain. Add black olives. Cut or shred cheese and melt in hamburger mixture. Reduce to low heat.
Drain squash and mash.	Add other ingredients.	Sprinkle top with cracker crumbs. Dot with butter. Bake at 375° for 40 minutes.
Beat butter at high speed until light and fluffy. At low speed beat in sugar, flour, 1 teaspoon cinnamon, vanilla and salt until just combined. Dough will be stiff. Shape into a ball. Wrap in waxed paper and refrigerate 30 minutes. Preheat oven to 400°. Roll dough into 3/4-inch balls. Place 1 1/2 inches apart on ungreased cookie sheet. Bake 10 minutes or until cookies are golden. Combine granulated sugar and 1/2 teaspoon cinnamon. Roll hot cookies in mixture. Place on wire rack to cool. Makes about 5 dozen cookies.
Mix cottage cheese and well drained fruit. Sprinkle with dry jello; mix well. Fold in whipped topping; pour in 1-quart loaf dish. Refrigerate 3 to 4 hours. Serve as dessert with whipped topping and cherry or as salad on lettuce with mayonnaise.
Melt margarine in skillet. Cook chicken until done. Pour in undiluted soup. Season with salt and pepper. Heat until soup is warm. Serve.
Mix together. Store in airtight container. Use 3 to 4 teaspoons per cup.
Mix oats, oleo and boiling water and let stand for 20 minutes. Add sugar, brown sugar and eggs. Sift flour, salt and soda and add. Bake at 350° for 30 minutes.
Melt butter over medium heat. Add onion and saute until tender. Add the potatoes, parsley and chicken broth. Add salt and pepper to taste.
Mix well. Form into small balls. Cook 1 1/2 inches apart for 8 to 10 minutes at 350° until brown. Can be frozen in plastic bags and cooked at 350° for 10 to 15 minutes until brown.
Brown and drain ground beef. Add all the ingredients. Mix well. Bake at 350° for 30 to 45 minutes, until firm.
Saute sausage. Add butter, onion, celery and apple. Add 1/2 of bread crumbs with the seasonings. Mix well. Add rest of crumbs, raisins and pecans.
Cream butter, Crisco and sugar. Beat in eggs, one at a time. Add flour, salt, vanilla and milk alternately. Beat 3 minutes on high speed. Bake 1 hour and 10 minutes at 325°. Cool on rack 30 minutes and remove from pan.
In a mixing bowl, combine and mix all ingredients (except rice). Add mixture to rice; bake in preheated 350° oven for 20 to 30 minutes until light golden brown.
Coat steak in flour, salt and pepper mixture. Fry in large skillet in hot oil until done. Drain steak on paper towel and cut steak into bite-size pieces. Place in crock-pot. Drain oil in pan you cooked steak in and mix the gravy mix following directions on packet, then add mushroom soup and 2 cans of water. Mix well and pour over the steak. Let simmer for 2 hours on low.
Cut up artichokes and mix with mayonnaise and cheese. Heat in a 300° oven until warm.
Cook broccoli according to package directions. Drain broccoli. Melt butter, flour, salt, milk and cheese in saucepan. Stir constantly until blended. Put broccoli in 2-quart casserole dish. Add onions. Pour sauce over vegetables. Sprinkle grated Longhorn cheese over top. Cover casserole with buttered bread crumbs. Bake at 350° for 35 to 40 minutes.
Melt Jell-O in hot water. Add sugar, pineapple and pie filling. Chill until firm or overnight.
Mix all ingredients and shape into 8 loaves; place in greased shallow pan. Pour your favorite barbecue sauce (bottled kind is good) over loaves and bake. Bake 1 1/4 hours at 350°.
Heat oven to 350°. Spray 12 cup fluted tube pan with vegetable cooking spray. In blender, puree bananas (to yield 1 1/2 cups.) In medium bowl, stir together bananas, corn syrup, buttermilk, oil and vanilla. In large mixer bowl, stir together flour, sugar, cocoa, cinnamon, baking soda and salt. Add banana mixture to flour mixture; beat until well blended. In small mixer bowl, beat egg whites until stiff; fold small amount into batter. Fold in remaining egg whites. Pour batter into prepared pan. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert cake onto wire rack. Cool completely. Place on serving plate. Pour banana fudge topping over cake. Makes 16 servings.
Saute onions in butter until tender. Add chicken broth and chopped broccoli. Simmer until tender. Add enough flour to mixture to thicken. Add milk and cheese (desired choice). Simmer until cheese is melted and flavor to taste.
Heat ham according to package directions. Meanwhile, to prepare glaze, combine brown sugar, honey, beer and mustard. Score ham and stud with cloves. Spoon glaze over ham the last 30 minutes of baking. Serves 14.
Dissolve Jell-O in 2 cups of boiling water. Add marshmallows, crumbled cheese and 2 cups of boiling water. Stir until cheese and marshmallows are melted. Fold in carrots, nuts and pineapple. Chill until firm.
Grind orange, lemon and cranberries. Fix jello according to package directions. When jelled, combine all ingredients.
Brown beef and onion together. Place in casserole with peas. Pour soup over this and top with frozen Tater Tots. Bake in 350° oven for 30 minutes.
Blend all ingredients, except brown sugar and nuts, in a large mixing bowl. Beat 4 minutes at medium speed. Pour into a greased and floured 13 x 9-inch pan. Sprinkle brown sugar and nuts on top. Bake at 325° for 45 minutes or until cake springs back when lightly touched and pulls away from sides of pan. (Do not underbake.) Cool in pan for 15 minutes. Spoon on hot Butter Glaze.
Trim off fat from chops. Heat fat in skillet and brown slightly. Put chops in baking pan. Top with onion rings.
Mix in large pan. Mix oil and seasoning in can or bottle and shake well. Pour over mixture. Bake in 250° oven for 2 hours, stirring every 15 to 20 minutes with wooden spoon or pancake turner.
Put meat in a large, heavy pot. Season with salt and pepper. Add onions and cover with water. Cook until meat falls from bones (several hours). Remove from fire and allow to cool. Remove meat from bones; tear into small shreds and return to stock. Add tomatoes, Worcestershire sauce, catsup, Tabasco, bay leaves, chili sauce, mustard and butter. Cook for 1 hour, stirring occasionally to prevent sticking. Add remaining ingredients and cook slowly until thick.
Use fresh or canned tomatoes; heat until ready to boil. Use tomatoes and juice. Saute onion in butter. Add to tomatoes with salt and sugar to taste. Thicken enough to look like gravy. (Make thickening with flour and water.) Cut 4 to 6 slices of white bread into small squares.	Stir to cover with melted butter. Toast in	oven until golden brown, stirring often. Pour tomato mixture over	toasted bread. Mix slightly.	Bake 15 minutes in 350° oven.
Cook spaghetti according to package directions until tender; drain and cool. Combine with remaining ingredients in a salad bowl and mix gently. Chill 4 hours or overnight. Makes 14 to 16 servings.
Preheat oven to 350°. Mix all ingredients. Put in greased 8 x 8 x 2-inch pan. Bake for 30 to 45 minutes.
Bring to boil. Pour over eggs or sausage. Set for 2 weeks in refrigerator.
Mix cream cheese, milk and sugar in large bowl until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup milk into bowl; add pudding and blend well for 2 minutes (will be thick). Stir in pumpkin and spices. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with Cool Whip.
Combine the undrained pineapple with the gelatin. Heat until the gelatin dissolves. Remove from heat and add Mandarin oranges and buttermilk. Refrigerate until cool. Stir in Cool Whip and chill. Makes about 8 servings.
Melt shortening in large skillet; brown beef on all sides. Add salt, tomatoes, brown sugar, vinegar, onion and bay leaf. Cover skillet; lower heat. Let simmer about 2 hours until beef is tender. Add pepper strips to beef; cook about 10 minutes.
Brown meat and drain. Add cheese. Line large dish with 1/2 chips. Put 1/2 of meat on this. Add 1/2 of grated cheese. Add beans, juice and all. Then add rest of Doritos and rest of meat. Mix Ro-Tel tomatoes and cream of chicken soup together; pour over casserole. Top with remaining cheese and bake until hot at 325° for 30 minutes.
Cut biscuits in fourths. Put into plastic bag with sugar and cinnamon. Layer biscuits into greased tube pan. Sprinkle chopped nuts between layers. Melt brown sugar and butter and beat for one minute. Pour over biscuits and bake at 350° for 35 minutes. Serve warm.
Cook lasagna in boiling water with 1 tablespoon olive or cooking oil, until tender (add strips, one at a time, to avoid sticking together). Drain off hot water and cool with warm water to handle. Saute onion; set aside. Brown ground meat and drain off fat. Add onion, tomato sauce and enchilada sauce. Cook about 20 minutes. If sauce is too thick, add a little water (1/2 to 1 cup).
Take the chicken, salt and garlic salt it a bit, then paprika it thoroughly. Spread it out in one layer in a shallow baking pan. Mix the soup and the cream in a bowl, then pour it over the chicken. Bake it, uncovered, at 350° for 1 1/2 hours.
To toast almonds: You can toss them in a dry cast-iron skillet over medium-high heat for a few minutes, until they become fragrant and begin to take on a little color.
Mix in a deep mixing bowl with hands or a large spoon. Bake in a deep baking dish at 350°.
Drain Veg-All. Add soup, mayonnaise and onion. Mix well. Line bottom of casserole dish with crushed Ritz crackers. Pour in ingredients. Melt margarine and mix with crushed Ritz crackers. Spread on top of casserole. Bake at 350° for 30 minutes.
Brown sausage; drain well. Set aside. Beat eggs. Add milk, spices, cheese and chiles. Mix with bread cubes and sausage. Refrigerate overnight. Bake in 10 x 13 baking dish at 350° for 45 minutes or until set.
Mix butter, 1/2 cup evaporated milk and cake mix together. Spread half of batter in a 9 x 13-inch greased pan. Bake for 5 to 8 minutes at 350°. Melt caramels with 1/3 cup evaporated milk and drizzle over the baked batter. Then sprinkle pecans and chocolate chips over the caramel mixture. Drop batches of remaining batter on top and then bake 18 to 20 minutes in a 350° oven.
In a medium bowl, blend yogurt and cottage cheese. Sprinkle in all spices. Blend well. Salt to taste. Cover with plastic wrap. Chill until serving time. Serve as a dip for vegies.
Combine ingredients together and pour into a greased and floured loaf pan. Bake at 350° for 1 hour. Yield: 1 loaf.
Cut 4 thin slices of lemon; set aside. Squeeze 1 tablespoon juice from remaining lemon and also set aside. In a 10-inch skillet, over medium heat, cook chicken in hot oil until browned on both sides, about 10 minutes. Meanwhile, in a small bowl, combine soup, water, reserved lemon juice and pepper. Stir into skillet with chicken. Sprinkle cheese over the chicken; top with lemon slices. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork-tender, stirring occasionally. Garnish with parsley and serve over orzo or rice.
Heat pineapple and jello. Put in refrigerator until almost jelled. Add buttermilk, Cool Whip and pecans.
Preheat gas grill to medium. Prepare sauce. Combine ketchup, vinegar, horseradish, brown sugar, garlic and thyme. Mix well. Bring to boil over medium-low heat, stirring frequently until thickened, about 5 minutes. Stir in pepper. Remove from heat. Brush chicken with sauce. Put on grill, cook and enjoy. Makes 4 servings.
Blend ingredients. Add nutmeg to flavor. Pour mixture into unbaked pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake 45 minutes or until silver knife inserted into filling comes out clean.
In saucepan, combine all ingredients; cook on high for 2 minutes. Pour into 8-inch square dish lined with waxed paper. Chill; cut when well set.
Preheat oven to 350°. In a large skillet, brown pork chops in oil; sprinkle with seasoned salt. In a bowl, combine the cheese sauce and milk until blended; spread into a greased 13 x 9 x 2 inch baking dish. Top with cottage fries and half of the onions. Arrange broccoli and pork chops over the top. Cover and bake for 45 minutes. Sprinkle with remaining onions. Bake 10 minutes longer or until the meat is no longer pink and the broccoli is tender. Yield: 6 servings.
Grease	bottom and sides of a 9-inch square baking pan. Melt butterscotch pieces and butter in a 3-quart heavy saucepan	over medium heat, stirring constantly. Remove from heat; cool to lukewarm. Add flour, brown sugar, baking powder, salt, vanilla and egg to the butterscotch mixture; mix well. Fold marshmallows, semi-sweet chocolate pieces and nuts into butterscotch batter just	until combined, about 5 strokes. Spread in	prepared pan.	Bake at 350° for 20 to 25 minutes. Do not overbake. Center will be jiggly but becomes firm upon cooling. Makes 12 to 18 bars.
Place flour in large bowl. Add water and oil slowly, stirring constantly with a fork, until mixture is crumbly. Let stand until cool.
Mix thoroughly 1/4 cup soup, beef, bread crumbs, egg, onion and pepper. Shape firmly into 6 patties. In skillet brown patties. Pour off fat. Stir in remaining soup and water. Cover and cook over low heat for 20 minutes or until done. Stir occasionally. Serves 6.
In large bowl place butter and milk; microwave 2 minutes. Stir in sugar, cocoa, vanilla and salt until smooth, then stir in nuts. Spread mix in buttered 9 x 5-inch loaf pan. Cool. Cut into squares.
Boil sugar and milk until it reaches a soft ball stage or a degree below. Remove from heat and add peanut butter; stir until melted and add Marshmallow Creme and vanilla. Beat until smooth and creamy. Pour in a greased 8 x 8-inch pan.
Beat well. Pour into pie crust (unbaked) and sprinkle with nutmeg. Bake in hot oven at 325° until custard is set, about 40 to 50 minutes.
Cook the beef and drain. Add the garlic, salt, tomato sauce and olives. Put aside. Mix sour cream, cottage cheese and chilies. Put aside.
Spray casserole dish with Wesson cooking spray. Place cube steak in dish and sprinkle with Worcestershire sauce. Top with mushroom soup. Spread evenly over steak. Cook at 325° for 40 minutes.
Bring to a boil the margarine, water and cocoa. Pour into a large mixing bowl and add the flour, sugar and salt. Beat these ingredients well, then add the eggs, sour cream and soda. Beat well and pour into a large greased cooking sheet (11 1/2 x 18-inch). Bake 15 to 20 minutes at 400°. While cake bakes, make icing.
Mix cereals, pretzels and nuts in a large bowl. Heat oleo, bacon drippings and remaining ingredients until melted. Pour over cereal mixture. Spread in shallow pan and bake at 250° for about 1 hour, stirring occasionally.
Boil potatoes until tender, peel and dice. Dice the meat. Dice the onion. Carefully take the seeds out of the jalapeno pepper, if you are using it (I like hot food, the spice makes my saliva glands work and since they don't most of the time, I use a lot of hot spices) and chop it fine.
Mix one batch at a time. Beat eggs until creamy. Add sugar. Sift flour and baking powder together. Add to sugar mixture. Add vanilla and beat well. Melt oleo and milk in pan. Bring to boil and add to flour mixture. Mix thoroughly. Pour into greased and floured round pan. Bake at 375° for 30 minutes. We bake 2 cakes and put Cool Whip and strawberries between layers and on top.
Beat eggs until light. Add the sugar and continue beating until light and fluffy. Then add the water. Sift dry ingredients together 3 times and gradually add to the mixture. Lastly, add the vanilla. Grease a jelly roll pan (11 x 15-inch), place wax paper on the bottom, and grease again, also sprinkle flour over this. Spread batter on this and bake in a moderately hot oven (stoves vary) for 12 to 15 minutes at 375°. Turn out immediately on a damp towel and remove the wax paper. Spread with either jelly or any other filling (lemon is good). Roll like jelly roll. Makes 12 or 14 servings.
Mix together. Put in Bundt or tube pan. Bake at 325° for 1 hour and 15 minutes. Put a cookie sheet under and flip out of pan while still warm.
Brown sausage and drain. Mix onions, Italian seasoning and cheese. Cook until cheese has melted and mix well with sausage. Spread mixture onto party bread and place on cookie sheet. Bake at 400° for 10 minutes or golden brown.
Cream butter and sugar; add yolks, one at a time. Add vanilla; beat well. Sift sofa and flour together. Add flour and sour cream alternately to the butter mix. Stiffly beat egg whites and fold into mixture. Put into a greased and floured tube pan and bake at 300° for 1 1/2 hours or until cake shrinks from sides of pan. Remove from pan as soon as it can be handled comfortably.
Combine butterscotch morsels, coffee powder and water in top of double boiler. Place over boiling water and stir until smooth. Set aside.
Combine all ingredients. Mix thoroughly. Place in a greased 9 x 5 x 3-inch pan. Bake at 400° for 45 minutes or until done.
In large bowl of an electric mixer, beat shortening, butter, granulated sugar and brown sugar until creamy; beat in eggs and vanilla. In another bowl, stir together flour, baking powder, salt and pumpkin pie spice; gradually add to butter mixture, blending thoroughly. Cover tightly with plastic wrap and refrigerate for 1 to 2 hours.
Boil macaroni, spaghetti and rice in water slowly, about 15 minutes. Drain. Combine salt, onion, pepper and tomatoes. Add macaroni, rice and spaghetti. Place in casserole and bake at 350° for 30 minutes. Remove from oven; sprinkle top with bread stuffing and cheese. Return to oven for 10 minutes.
Melt margarine in medium saucepan. Add flour and milk. Cook until slightly thickened, stirring frequently. Add eggs, green pepper, onion, salt and Worcestershire. Stir in seafood and mayonnaise. Stir well. Stir in cheese. Pour mixture into a greased 2-quart casserole dish. Bake at 350° for 30 minutes or until bubbly and golden brown on top.
Mix water, sugar and fruit juices in a large container. Add mashed bananas and freeze overnight. One hour before serving, remove from freezer and add club soda. Makes a little more than 1 punch bowl.
Preheat oven to 425°. Cut potatoes crosswise in thin slices. Spray baking pan with cooking spray. Place potatoes on pan. In a small bowl, combine rest of the ingredients. Spread evenly over potatoes. Bake for 15 to 20 minutes, until tender. Makes 4 servings with 160 calories and 4 grams fat.