HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon. Once bacon is cooked, remove from pan and place on a paper towel. Drain half of grease and place it on the side. In the remaining grease, in the pan, place spinach and onion. Let cook. If it begins to dry add a couple of teaspoons of water. Once the spinach has cooked, stir in the bacon (crumbled). Serve hot.
Blend the shortening, brown sugar and granulated sugar. Beat in vanilla and eggs. Mix dry ingredients together in a separate bowl. Add to first mixture and mix well. Stir in 1 cup M&M's. Drop by teaspoonfuls onto ungreased cookie sheets. Decorate with remaining M&M's. Bake at 375° for 10 to 12 minutes. Makes 6 dozen.
Use recipe for Hot Cocoa. Make the cocoa syrup and cool it. Add rest of water, milk and vanilla. Stir or beat until smooth. Chill quickly. Stir before serving.
Combine first 4 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat and simmer for 30 minutes. Stir in soups and milk; heat thoroughly. Garnish, if desired, with shredded Cheddar cheese, diced, cooked ham or bacon.
Preheat oven to 350°. Combine all ingredients; pour into 2 cups. Sprinkle with nutmeg. Bake in pan of hot water in a 350° oven for 1 hour.
Mix orange tidbits, marshmallows, sour cream, pineapple and coconut and chill overnight.
Cook macaroni in boiling, salted water until tender. Drain and keep hot. Toss 12 ounces cheese with the flour, onion, mustard, salt and pepper. Combine with hot macaroni; pour in 2 1/2-quart casserole dish. Pour milk over macaroni. Top with remaining cheese and dot with butter. Bake at 375° or 350° for 45 minutes until macaroni is firm and golden brown. Serves 6 to 8.
Cook ground beef and seasonings. Drain on paper towel. Spread meat on bottom of glass pan. Add cheese, mashed potatoes, then more cheese over potatoes. Put in oven until cheese melts.
Combine vinegar, oil, parsley, salt, pepper, sugar and lemon juice in crock and cover. Add garlic and mushrooms; cover and marinate overnight.
Saute the first 3 ingredients. Mix milk, eggs, cornstarch, salt, pimento, and chicken with saute mix. Pour in pie shell. Sprinkle cheese on top. Shake paprika over top. Bake 400° for 10 minutes. Then 350° for 25 minutes or until set.
To prepare lima beans, soak washed beans in warm water for 1 hour and rinse. Cover with salted water and cook until tender (about 1 hour). Be careful liquid does not cook down too low. Drain beans, but save some of the water.
Melt butter in pan. Mix all ingredients, then pour in melted butter. Mix and bake at 350° for 45 minutes.
Mix dry ingredients. Add the rest of the ingredients. Mix well. Drop by teaspoons onto cookie sheet. Bake at 375° for 12 minutes.
Butter a 9 x 13-inch cake pan. Put pie filling in pan and cover with the dry cake mix. Dot with butter. Sprinkle with nuts. Bake at 350° for 40 to 45 minutes. Can be served with whipped cream or ice cream. A rather rich cake.
In small saucepan, melt butter. Add onion, sugar, salt and pepper. Cover bottom of 1 1/2-quart casserole with croutons. Top with some of the tomatoes and sauce. Continue the three layers, ending with croutons. Top with Parmesan. Bake, covered, at 375° for 30 minutes. Yields 6 to 8 servings.
Put mochiko and tofu into a mixing bowl. Knead them very well. Form into small round balls. Boil a lot of water in a large pot. Put small balls into boiled water. Take out small balls when they float on water. Mix the balls and Azuki-an (sweat beans).
Butter 1 side of each slice of bread, on the unbuttered side, place a slice of cheese, placing the other slice of bread on top of cheese, buttered side up. In a medium low skillet, cook each side of the sandwich about 2 minutes, turning until lightly browned and cheese is melted in center. You can add a slice of ham before cooking to make a grilled ham and cheese sandwich.
Mix sugars, shortening, peanut butter and egg. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate at least 3 hours.
Butter sides and bottom of 9 x 13-inch pan. Mix well first five ingredients. Put chicken pieces on top with dry onion soup mix. Cover with foil. Bake at 325° for 2 1/2 hours. Do not peek.
Cook noodles according to package. Drain. Saute onion and pepper in butter. Combine soup, cream, tomato sauce, 1 cup cheese and oregano. Add onion and pepper. Add noodles and franks. Turn into 2-quart casserole. Bake at 350° for 45 minutes. Remove from oven and sprinkle remaining 1/2 cup cheese. Let stand 10 minutes before serving.
Put olive oil in deep nonstick pan. Add cooked rice and egg. Cook until egg is done and rice is hot. Add soy sauce. Dice up tomato, onions and cucumber. Add the hot rice to them. You can add more soy sauce to it if you like. Serve warm. (Very good.)
Crisp puffed wheat in oven at 350° for 3 to 5 minutes. Cook corn syrup, sugar and water until it reaches soft ball stage. Add butter and cook to hard brittle stage. Add salt and puffed wheat. Stir until all are well coated. Turn out into shallow greased pan or form into balls.
Drain pineapple. Mix 1 cup of pineapple juice (add water if less than 1 cup) and vanilla pudding. Cook until thick, then cool slightly. Pour over pineapple chunks and drained mandarin oranges. Add sliced bananas before serving. Decorate with maraschino cherries if desired.
Cook cabbage in boiling, salted water until tender, drain thoroughly. In a large skillet, saute onion in 5 tablespoons oleo until tender. Add soup and mix well. Add cheese; heat and stir until melted. remove from heat. Stir in cabbage, salt and pepper. Transfer to an ungreased 2-quart baking dish. In a small skillet, melt remaining oleo. Cook and stir crumbs in oleo until lightly browned; sprinkle over casserole. Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.
Cook rice for 10 minutes; drain well. While rice drains, fry (scramble) the egg. Butter skillet; pour rice into skillet, along with fried egg. Add mushrooms, peas, soy sauce and mustard sauce, along with butter. Turn heat to medium-high; stir well. When mixture begins to fry, turn heat to medium. Continue to stir for about 5 minutes, or until well cooked. Salt and pepper to taste. (To cut down on sodium, use lite soy sauce.)
Skin chicken. Remove fat. Season with small amount of salt, pepper and paprika. Saute minced garlic 1 minute in small amount of oil. Rapidly brown chicken. Place rice in greased casserole, water and chicken. Pour soups over all. Cook, covered, at 350° for 45 minutes. Uncover and cook 15 to 20 minutes longer.
Mix all together and bake in a greased 9 x 13-inch pan for 30 minutes. Cut into squares. May be baked ahead and reheated.
Completely dissolve strawberry jello in 1 1/2 cups boiling water. Add 2 packages of frozen strawberries. Break up and stir until completely defrosted. Add can of pineapple and chopped nuts. Pour half of the mixture into a 9 x 13-inch Pyrex dish or ring mold. Jell. Spread one small container of sour cream over set mixture, then add remaining mixture on top. Let set. Serves 6 to 8.
Spray or grease a large rectangular Pyrex baking dish. Break trimmed bread coarsely and line dish. Brown sausage and drain. Layer sausage on top of bread. Layer cheese on top of sausage. Beat eggs with a fork; mix with milk and mustard. Pour over top of casserole. Cover and refrigerate overnight. Bake, uncovered, at 350° for 45 to 60 minutes.
In saucepan, cook peas until hot; drain. Stir butter, jelly and oregano into hot peas until butter and jelly are melted. Serve immediately.
Mix well the sugar, eggs, vanilla and oil. Add flour, baking soda, salt and cinnamon. Add apples and walnuts. Bake in a 13 x 9-inch greased pan at 350° for 45 minutes.
Cube bread. Place on bottom of greased 9 x 13-inch pan. Add cheese, broccoli and ham. Combine remaining ingredients and pour over ham mixture. Cover and refrigerate at least 6 hours or overnight. Bake uncovered at 325° for 55 minutes. Let stand 10 minutes before cutting.
*I have used frozen rice/broccoli/cheese in a pouch as an excellent substitute.
Put apples in the bottom of pan. Pour 1/3 cup sugar and 1 cup orange juice over apples. Mix 1 cup sugar, flour and margarine or butter until real coarse. Put on top of apples. Bake 30 minutes at 350° or until brown.
Combine all ingredients. Chill 1/2 hour. Shape into small balls and roll in cracker crumbs.
Dice the bread. Put in greased 8 x 11-inch pan. Sprinkle cheese over. Sprinkle meat over cheese. Beat eggs with 2 1/4 c. milk, and pour over meat.
Sift flour and cocoa together and set aside. Cream margarine and Crisco. Add sugar and cream well. Add eggs, one at a time. Add milk and flour alternately. Add extracts and food coloring. Mix thoroughly on medium speed of electric mixer and pour into greased tube pan. Bake at 300° for 1 hour and 10 minutes. Cool and frost with Cream Cheese Frosting.
Saute macaroni, onion, green pepper and garlic in hot oil until macaroni turns slightly yellow. Add tomato juice and the seasonings. Bring to a boil. Cover and boil for about 1 minute. Keep covered and simmer for 20 minutes. Makes 6 servings.
Preheat the oven to 350°. Combine the olive oil, lemon juice, salt and pepper in a shallow dish. Place the cornflakes in a separate shallow dish. Roll the chicken strips in the lemon mixture, then the cornflakes. Place on baking sheet. Pour any excess lemon mixture or cornflakes over the chicken strips. Bake for 15 minutes or until cooked through.
Mix cake mix and 1 stick margarine. Bake on a cookie sheet or pie pan (the thinner the cake baked, the better). Bake at 325° for 15 to 20 minutes.
Measure 3 cups of presifted flour and sift with cinnamon, salt, baking powder and soda. Set aside. In large bowl, mix together eggs, oil, sugar, vanilla and apples. Add flour mixture. Add nuts. Mix. Divide into 2 greased 8 x 4-inch bread pans. Bake at 350° for 40 minutes or until it tests done. Cool for 10 minutes before removing from pans.
Combine salad dressing, parsley, basil and garlic. Mix well. Add cheese, broccoli and cooked and drained noodles. Mix.
Mix all together and bake at 350° for 30 to 40 minutes. While still hot, spread 1 large jar marshmallow cream over cake and cool.
Bring tomato soup, vinegar, sugar, oil and Worcestershire sauce to a boil. Arrange sliced carrots in a shallow baking dish. Pour mixture over carrots. Top with bell pepper and onion rings. Simmer in 350° oven until onions and bell peppers are tender. May be served warm or chilled.
Mix pudding mixes with milk. Layer 1/2 of the brownies broken up in trifle bowl. Layer 1/2 pudding, then Cool Whip. Repeat. Sprinkle crumbled candy bars on top. Chill.
Saute onion in butter until tender. Remove from heat. In a bowl, lightly beat one egg. Add the onion, potatoes, flour, salt and pepper. Shape into patties (4 to 6). Place on a greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Bake at 375° for 20 to 25 minutes. Eat topped with gravy.
Brown sausage and hash browns. Place crescent rolls in a 12-inch pizza pan with points facing center to form crust. Spoon sausage and hash browns. Top with cheese. Beat eggs, salt and milk. Pour over crust. Sprinkle Parmesan. Bake at 375° for 30 minutes. Serves 6 or 8.
Mix butter, white sugar and brown sugar together. Add cooking oil, egg and vanilla. Then add flour, salt, cream of tartar and soda. Stir in coconut, oatmeal, Rice Krispies and nuts. Drop by spoonful on cookie sheet. Press with fork. Bake at 350° for 10 to 15 minutes.
Cut the apples in half, core, slice thinly and don't peel apples. Drop slices into a bowl of cold water. Set aside. Combine flour, baking powder, cinnamon, nutmeg and salt. Mix well. Beat the egg in a medium bowl. Stir in brown sugar, honey and vanilla. Blend in well drained apples and the flour mixture. Mix well. Fold in walnuts and raisins. Spread mixture evenly in a greased 9-inch pie plate. Bake at 350° for 30 minutes. Serve hot, topped with French vanilla ice cream. Makes one 9-inch pie plate, 4 servings.
Dip chicken in egg and milk. Dredge in flour mixture and seasonings. Place in shallow baking dish. Pour margarine over chicken and bake at 350° for 1 1/4 hours.
Mix hash brown potatoes and onions and place in a 10 x 13-inch casserole dish. Salt and pepper. Mix together sour cream and chicken soup; spread over the potato and onion mixture. Top with melted margarine. Cover with Cheddar cheese. Top lightly with crumbled cornflakes. Bake 35 minutes at 350°.
Preheat oven to 350°. In mixing bowl, stir together, flour, sugar, cocoa, baking powder and salt. Add milk, melted shortening and vanilla. Mix until smooth. Stir in nuts. Spread evenly in buttered 9-inch pan. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour hot water over top. Do not stir. Bake for 40 to 45 minutes. To serve, cut into squares and use spatula to invert each square onto a dessert plate, then spoon sauce from baking pan over the top.
Cream butter and sugar. Add egg and beat until fluffy. Stir together the flour, baking powder, baking soda, nutmeg and salt. Blend into creamed mixture to make a stiff cookie dough. Shape into balls the size of walnuts. Mix the 2 tablespoons sugar with the 2 teaspoons cinnamon in a small bowl. Roll cookie balls in the cinnamon sugar. Place on greased baking sheets. Flatten with fork. Bake at 400° for 10 to 12 minutes or until very lightly browned.
Split pumpkin and clean out seeds. Cover with foil. Bake at 350° until flesh is tender. Scoop out and puree in blender. Cool. Add eggs, milk, sugar, corn syrup, salt and spices to pumpkin. Beat until smooth. Pour into shells and bake at 350° until set 35 to 40 minutes. Don't overbake.
Microwave peppers and onions in margarine on High for 3 minutes in covered 1 1/2 quart bowl. Add meat; microwave on High for 2 minutes, stirring after 1 minute. Microwave Cheez Whiz until smooth consistency. On one side of rolls, spread meat mixture. Microwave on High for 30 seconds and spread with Cheez Whiz. Yield: 6 sandwiches.
Mix together yellow cake mix, 1 egg and melted butter until smooth and press in bottom of a 9 x 13 buttered pan.
Mix flour, butter and nuts as you would a pie crust. Press into a greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Let cool completely.
Saute onions and broccoli in margarine; mix with other ingredients and place in a casserole dish. Bake at 350° for 30 to 40 minutes.
Cook macaroni in boiling salted water for 9 minutes. Water should cover macaroni. Do not drain off all water. Leave a little. Place alternate layers of macaroni and cheese in casserole dish. Beat eggs and milk well. Pour over macaroni and cheese. Bake at 350° for 30 to 40 minutes. Should be moist inside and golden brown outside. Serves 6 to 8.
Brown meat seasoned with garlic powder, salt and comino. Add water and cook slowly for approximately 1 or 1 1/2 hours, or until meat is done. Add chili powder and paprika. Stir. Then add chili beans or red kidney beans (drain juice). Let simmer for a few minutes to blend in flavor.
Brown beef and onion with flour. Add remaining ingredients and simmer 30 minutes. Add beans and simmer a few minutes longer. If too thick, add tomato juice.
Mix dry ingredients, then add oil, cold water, eggs and pumpkin. Bake at 325° for 50 to 60 minutes or until pulls away from sides of pan. Makes 3 loaves.
Boil chicken for approximately 10 minutes before church (approximately 9:30 a.m.). Place chicken in casserole dish and pour barbecue sauce over chicken. Place in oven at 300°. After church (approximately 12:30 p.m.), chicken will be done and all you'll have to do is cook the pastry or noodles.
Mix and put in unbaked pie shell. Bake 10 minutes at 400°, then for 30 minutes at 350°.
Stir together dressing, dill and pepper. Add tuna, onions and carrots; mix together thoroughly. For each sandwich, top one muffin half with lettuce, cheese slice and tuna mixture. Makes 4 sandwiches.
Add broccoli to boiling water. After thawed, cook an additional 5 minutes; drain thoroughly. Mix all other ingredients, except crackers. Add drained broccoli and stir. Crumble crackers on top. Bake at 375° for 30 to 40 minutes until set.
Melt jelly and mustard together over low heat, stirring occasionally. Boil hot dogs, cut in pieces, in water for a minute or two. Drain and add them to the jelly mixture. Slowly let mixture come to a boil. Cool and refrigerate until time to serve. They are better if you make them a couple of days ahead. Heat again and keep warm in a fondue pot or chafing dish. A crock pot works well too.
Brown beef in oil with onion, garlic and parsley. Add tomato sauce, salt and pepper; simmer for 1 hour. Cook lasagna in water until soft. Mix eggs and Ricotta cheese. In an oblong pan, spread 1/2 cup sauce; then alternate layers of lasagna, sauce, cheese and egg mixture and Mozzarella cheese until baking pan is filled. Top with sauce and sprinkle with Parmesan cheese. Bake at 375° for 30 minutes, or until cooked thoroughly.
Single Egg J'Omlet: Preheat skillet with vegetable oil or margarine. Beat in a single egg with a dash of pepper and a splash of milk. Spread some margarine on one side of a slice of bread. Pour the egg batter into the skillet and place slice of bread with the spread up. When the egg is cooked, turn it over for the bread to toast. Add a slice of cheese, cut up in strips. Allow cheese to melt. Remove from pan and add maple syrup, if desired.
Sprinkle the chicken with the salt and pepper. Brown in the oil. Combine the tomatoes, thyme, garlic powder and celery salt; pour over chicken. Cover; simmer for 45 minutes. Serves 4.
Preheat oven to 350°. Brown hamburger. Chop and saute your onions and bell peppers in a little butter. Bring to a boil your can soups and enchilada sauce, stirring often. Pour the bag of nacho chips in a 13 x 9 inch oblong pan, then layer your hamburger, then onion and pepper, then pour the sauce over all. Put cheese slices on top. Bake until cheese melts, about 10 to 15 minutes.
Dissolve yeast in warm water. Add cake mix, water and flour; stir and knead. Let rise until double in size. Roll dough out on floured board into 1/4-inch thick rectangle. Top with brown sugar, cinnamon, nuts and raisins. Roll up, beginning at wide side. Seal well by pinching edge of dough into roll. Cut into slices about 1 to 1 1/2-inches thick and place on buttered baking dish. Let rise in warm place for about 1 hour. Bake at 350° for approximately 15 minutes.
Salt and put lemon pepper on each fillet. Place in buttered casserole and spread 2 tablespoons Ranch dressing on each fillet. Sprinkle grated Cheddar cheese on each piece. Top with crushed potato chips. Bake 30 to 35 minutes in a 350° oven.
Heat oil in saucepan, add onion and pepper. Cook until tender, but not brown. Add remaining ingredients, simmer for 45 minutes, serve with chicken. Yields 6 cups of sauce.
Cook spirals according to pkg. directions. Drain & cool immediately under cold running water until no heat is left in them. Slice the olives, mince the garlic, dice & chop the onions, tomatoes and pickles. Mix all together adding shredded cheddar cheese and bag of baby peas. Mix well and add salt, pepper and dill to taste.
Preheat oven to 350°. Lightly grease deep 4-quart casserole. In saucepan, scald milk and cream over moderate heat. Remove from heat and set aside. Lightly butter 1 side of each bread slice. Thickly spread peanut butter. Arrange slices in casserole, peanut butter side up, overlapping slightly if necessary.
In large bowl blend cream cheese and mayonnaise. Fold in remaining ingredients. Spray a loaf pan lightly with vegetable cooling spray; add fruit mixture. Freeze several hours until firm. (For individual servings: spoon mixture into paper cupcake foils and freeze on a cookie sheet.)
Brown rice in cooking oil until light brown. Add onion, tomatoes, chilies, celery, garlic, beef stock and tomato sauce. Stir. Add salt and pepper to taste. Bring to a boil, then simmer until rice is soft and all moisture is removed. Add water if needed.
Line greased casserole with tortillas. (Dip tortillas in chicken broth to soften.) Layer chicken, onion and pepper, 2-inch layer of tortillas and rest of milk. Top with tortillas and cheese. Bake at 350° for 1 hour.
Boil potatoes in salt water 10 to 15 minutes. Drain. Add soup, milk and cheese. Mix well. Put in casserole dish and bake at 350° about 30 minutes or until cheese is melted.
Heat oven to 350°. Mix rice, 1/2 cup water, onion, salt, celery salt, garlic powder and pepper into ground beef. Shape mixture by rounded tablespoonfuls into balls. Place meatballs in ungreased baking dish. Stir together tomato sauce, 1 cup water and Worcestershire sauce. Pour over meatballs. Cover with foil. Bake 45 minutes. Uncover and bake 15 minutes longer.
Beat eggs, salt and water. Melt margarine in 10 inch skillet over medium heat. Cook potatoes, zucchini and tomato in margarine, stirring occasionally, until hot. Pour egg mixture over vegetable mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom, do not stir. Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.
Drain beans. Add onion rings and green pepper. Mix vinegar, sugar and salad oil. Pour over beans and refrigerate 8 hours.
Mix kidney beans with cheese and lettuce (both shredded). Spoon mixture into 2 hard corn taco shells. Top with 1 1/2 tablespoons sour cream and 2 tablespoons of salsa.
Cream together margarine, powdered sugar, milk, coconut and vanilla. Drain cherries. Place 1 cherry inside each tablespoon of dough. Roll into a ball and roll in graham cracker crumbs. Refrigerate until ready to use.
Preheat oven to 375°. Prepare, bake and cool cake following package directions. Trim bottom crust from cake. Tear cake into bite size pieces. Place in ungreased 13 x 9-inch pan. Prepare pudding following package directions using 4 cups milk. Stir in pineapple as pudding begins to thicken. Pour pudding mixture over cake pieces. Sprinkle with coconut and pecans. Spread with Cool Whip to cover completely. Garnish with toasted coconut, if desired. Refrigerate until ready to serve. Makes 12 to 16 servings.
Mix all ingredients together. Lay bread slices flat on a cookie sheet. Spread mixture over bread slices. Heat in oven at 350° until bubbly and melted.
Brown meat and onion. Sprinkle with salts and pepper. Add tomato soup and seasonings. Boil spaghetti. Drain (don't overcook). In crock-pot, layer spaghetti with cheese and meat sauce. Mix mushroom soup and 1 can of water and pour over the mixture in the crock-pot. Bake at 350° for 40 minutes or cook in crock-pot on medium for 1 1/2 hours or until bubbly.
Wash gizzards and remove any fat. Chop gizzards in 2 to 3 pieces. Heat oil in large skillet and brown garlic. Add gizzards and saute over medium-high heat for 15 to 20 minutes. Add red crushed pepper, bay leaf and saute an additional 5 minutes. Add tomatoes, parsley, salt and pepper. Cook on low heat for 2 to 3 hours. To serve sprinkle with parsley, if desired. Makes 8 servings. This is good served with rice.
Fold margarine, sugar and eggs and cream until fluffy, then fold in sour cream and vanilla. Sift together cake flour, baking powder and salt. For topping, combine chopped nuts, brown sugar and cinnamon. Grease and flour tube pan. Place 1/2 batter; sprinkle half of topping. Add remaining batter and sprinkle the rest of the topping. Bake at 300° for 1 hour.
Drain salmon. Remove skin and bones. Flake. Add bread crumbs and onion. Beat eggs slightly. Add milk, salt and pepper. Combine with salmon mixture. Put in greased 4 x 8-inch baking dish. Bake in 350° oven about 30 minutes, until firm.
Mix cake mix, melted butter and 1 egg. Spread into a greased and floured 9 x 13-inch pan; flare edges slightly.
Put cottage cheese in mixing bowl and add unbeaten eggs. Cut cheese and margarine into pieces and add to it. Add spinach, flour and salt. Stir. Pour into well-greased 1 1/2-quart casserole. Bake 1 hour at 350°.
Prepare rice according to package directions. Cool mixture. Combine all ingredients in medium size bowl. Toss lightly to coat and chill salad. Can serve in lettuce cups and serve with nut bread, oatmeal bread or hard rolls. Makes 4 servings.
Stir milk into butter and flour and cook. Add salt, horseradish, lemon juice, mustard, parsley, eggs, crabmeat and bread crumbs. Place either in casserole or shells and bake at 350° for 45 minutes.