HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop bacon. Fry until crisp. Remove bacon from skillet. Drain on paper towel. Add pepper, water, onion, potatoes and salt to grease in skillet. Cook for 10 minutes, then add both milks and clams. Cook 10 more minutes or until potatoes are tender. Add bacon and sprinkle with parsley. Serve hot. Serves 4.
Combine sour cream with cream cheese. Add celery, onion, salt, pepper and lemon juice. Flake shrimp and add to cheese mixture. Serve on favorite crackers.
Blend eggs and sugar together. Do not use mixer. Add flour, baking powder, cardamom, milk and raisins. Mix well and add melted butter. Place in greased loaf pans and bake at 350° for 1 hour. Makes 2 loaves.
Mix and pour into a greased 2-quart casserole. Bake uncovered for 1 hour at 350°.
Roll chicken in flour mixed with salt, pepper and paprika. Pan-fry until brown in 1/2 melted shortening and 1/2 melted margarine. Then put in oven and bake until done.
Spread an 8 or 9-inch spring-form pan or 9-inch pie plate with nonstick cooking spray. Sprinkle bottom and side with graham cracker crumbs. Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese and cream cheese; cover. Blend at medium speed about 2 minutes. Pour into a large bowl. Gently stir in whipped topping. Pour into prepared pan. Smooth top. Chill until set, about 4 hours. When ready to serve, remove side of pan. Top cheesecake with pie filling. Makes 8 servings.
Cream the cream cheese. Blend with a small amount of milk until soft enough to spread over bottom of pie shell. Put 1/2 of berries over cheese. Crush remaining berries; mix along with juice, 1 cup sugar and cornstarch. Cook this slowly until boiling point. Allow to cool; pour over berries in the pie shell. Chill. Spread whipped cream on top.
Brown bacon and onion. Chop up. Drain grease and add to beans, brown sugar and catsup mixture. Bake until bubbles through or add bean mixture to bacon and onion in frypan and heat until tender and bubbly, approximately 10 minutes.
Mix ingredients and roll potatoes to cover. Place in casserole and top with 1/2 stick of margarine. Bake at 400° for 45 to 60 minutes.
Tear 1 piece of aluminum foil 1 1/2-foot long for each person. Slice potatoes "scallop style" on each foil. Add butter and thinly sliced onion to each. Add moderate salt, pepper and garlic salt to each. Fold tinfoil over potatoes to cover. Cook at 400° for 1 hour. Open and serve in foil.
Mix ingredients carefully. Pour batter into greased pan. Bake in oven at 350° for 30 to 35 minutes.
Line a pan with sliced peaches. Make a batter using oleo, flour, baking powder, salt, sugar, milk and vanilla. Pour over peaches. Mix 1 cup sugar and water and pour over batter. Bake 1 hour at 350°. If you use self-rising flour, omit baking powder and salt.
Drain fried bacon. Saute onion and bell pepper in bacon drippings. Add remaining ingredients, including crumbled bacon. Bake at 350° for 1 hour in a covered casserole. Serves 4 to 6.
Dump rolls out of pan and slice the rolls in half. Place ham and cheese on one half. Brush other half with sauce. Put halves back together and place back in pans. Bake about 20 minutes until heated and cheese melts.
Place apricots in 2-quart saucepan. Add enough water to cover. Heat to boiling; reduce to simmer. Simmer, uncovered, 10 minutes. Drain. Cool, chop and reserve.
Lightly saute bacon and onions in Dutch oven or heavy skillet; drain off fat. Add boiling water, salt and potatoes; bring to rolling boil. Simmer until potatoes are done. Add corn and milk; heat thoroughly.
Preheat oven to 350°. Cream butter and sugar together, blend in flour. Divide into 12 ungreased muffin tins. Press with fingers to bottom and a short way up sides. Bake 10 minutes.
Combine water, yeast, salt, 2 cups white and 1 cup wheat flour. Mix 10 minutes with whisk or mixer. Cover and let stand for 20 minutes. Add 2 cups wheat flour and 1 cup white flour, mixing in as much as possible. Knead in remaining flour as needed. Divide in 2 parts. Shape and put int two greased bread pans. Cover and let rise until doubled in size. Bake at 350° to 375° for 45 minutes.
Grease or Pam spray tin or bowl. Heat soup, milk and cheese all together to just melt. Pour over rice, broccoli and onion. Can top with crushed crackers. Bake 45 minutes at 350°.
In a large saucepan, combine green pepper, jalapeno peppers, sugar and vinegar. Heat to boiling. Boil 1 minute, stirring to prevent boiling over. Remove from heat. Stir in pectin, mixing well. Let stand for 5 minutes. Skim off white film which forms on top. Mix in food coloring. Strain if you prefer a clear jelly. Pour into hot sterilized jars. Top with sterilized 2 part lids and tighten bands. (Do not double recipe.)
Mix all together. Cook slow for 2 hours. Feeds 24 people. Put on top of spaghetti.
Melt oleo, remove from heat and add milk and sugar. Gradually add coconut, kneading in well with hands. Form into bars and place on waxed paper. Refrigerate for 30 minutes. Melt together 3/4 cake paraffin and 13 oz. chocolate chips. Dip bars in chocolate/wax mix and place on wax paper until set.
Brown ground beef, breaking into small pieces. Drain off fat. Add onion; cook until tender. Brown bacon; drain off fat and cut in pieces.
Saute meat and onion; drain. Combine soup, chilies and evaporated milk. Cut tortillas to bite size chunks. Grease 13 x 9 x 2-inch pan. Beginning with tortillas, layer tortillas, meat, soup and cheese. Repeat 3 or 4 times. End with cheese on top. Bake at 350° for 30 minutes, until hot and bubbly. Double or triple recipe. Great for a crowd. Prepare ahead.
Mix together cake mix, melted margarine and 1 egg with spoon. Pres into jelly roll pan. Using mixer, beat together sugar and cream cheese. Add 2 eggs and mix well. Pour over cake mixture. Bake at 350° for 30 to 45 minutes. Let cool before cutting.
Combine cabbage and enough mayonnaise to moisten; mix lightly. Season to taste with salt and pepper; chill. Cut bread in half lengthwise. Spread bottom half of loaf with butter; cover with lettuce, ham, cheese, cabbage mixture, onions and top half of loaf. Garnish with stuffed green olives, if desired. Makes 4 to 6 servings.
Pour cherry juice into cup, fill with milk to measure 1 cup. Cut up cherries, mix with nut pieces and sift 1/4 cup flour over them. Cream butter and sugar, add egg yolks one at a time, beating well. Add cherry-nut mixture. Sift baking soda, baking powder and the 3 cups flour together and add alternately with liquid to the butter mixture. Fold in beaten egg whites. Bake in large, greased tube pan for 1 hour at 350°.
Prepare rice according to package. Prepare mixed vegetables according to package directions omitting margarine and salt. In a large skillet, saute mushrooms and onion in butter until tender. Mix soup and milk. Stir into skillet. Add ham and cooked vegetables. Simmer until thoroughly heated. Serve over warm rice. Serves 6 to 8.
Mix all ingredients in a pot. Bring to a boil. Boil 5 minutes. Remove from heat. Stir a few minutes, until thick. Pour into 8 x 8-inch pan.
Boil chicken until tender and set aside to cool. Into a 9 x 13-inch casserole dish, pour about 4 cups of chicken broth. Sprinkle rice into broth. Remove skin and bones from chicken and pull into bite size pieces. Place chicken over rice. Mix soup and sour cream; spoon over chicken. (I add a small amount of chicken broth to my soup/sour cream mixture.) Mix crackers and oleo. Sprinkle over soup mixture. Bake 1 hour at 350° (uncovered).
Boil chicken in coke until done. Take 1 cup of juice from chicken and mix with sauce. Bake in oven at 350 degrees for about 30 minutes. Cover with foil.
Pound beef slices and rub with salt and pepper. Cut up bacon, chop onion and parsley and mix all with mustard. Spread this on beef slices and roll up tightly. Tie with string and dip rolls in 1 tablespoon flour and fry in butter to brown all sides. Add water and stew for 30 minutes. When water has evaporated, turn rolls once again. Remove, untie and place on hot platter. In pan, add flour, cream, seasonings and beef stock to make gravy. Pour over meat. Serves 4.
Soften cream cheese and spread in bottom of baking dish. Spread chili, then onion and then cheese. Slice peppers and place on top of cheese. Bake for 20 minutes at 300° or until dip is bubbly.
Cut top from pepper and clean inside. Place in dish half filled with water and microwave for 2 minutes. Turn and microwave for another 2 minutes. Remove and drain. Mix turkey, bread, onion and 1/2 Barbecue Sauce recipe. Stuff pepper with mixture. Preheat oven to 350° and bake for 45 minutes. Pour rest of barbecue sauce over pepper and bake 15 minutes longer.
Brown ground beef. Shred cabbage. Layer beef, cabbage and cheese in a casserole dish. Season to taste. Pour tomato paste over top. Bake at 350° for 1 hour.
Preheat oven to 350°. Butter a 2-quart casserole. Make a roux of butter and flour. (Cook and stir butter and flour in a heavy saucepan for a couple of minutes. Do not brown flour.) Gradually add milk, stirring constantly until thick as to coat spoon. Remove saucepan from heat and add seasoning. Let sauce cool slightly. Gradually stir in cheese, starting with a cup, adding as much as 3 cups, tasting as you go. (Use less than 3 cups if you want a creamier sauce.) Put cooked macaroni in casserole and pour sauce over it. Shake and mix until cheese coats the macaroni. Top with reserved cheese. Bake 25 to 30 minutes in 350° oven. Yields 6 to 8 servings. You can freeze this before it is baked. Only allow to thaw and then heat oven to 350° and bake 45 minutes.
Cook broccoli according to package. Mix all together; pour into greased pan. Bake at 400° for 30 minutes.
Mix all ingredients together until well blended. Brush on chicken, ribs or meat for that sweet and tangy flavor.
Heat oven to 400°. Mix vegetables, chicken and soup in ungreased 9-inch pie plate. Mix Bisquick, milk and egg together and pour on top of vegetables with chicken and soup. Bake about 30 minutes or until golden brown. Makes approximately 6 servings. High altitude: Heat oven to 425°.
Butter bread; place butter side down in casserole. Beat eggs. Add salt, dry mustard and milk; beat well. Pour over bread. Top with cheese; cover and refrigerate overnight. Bake at 400° for 45 minutes. Do not preheat oven. Cooked sausage, bacon, crab or vegetables may be added under cheese.
Melt butter in saucepan. Add diced onion. Saute 1 minute. Add Bisquick and pepper. Cook over medium heat until bubbly. Add milk and chicken broth until desired thickness. Cook and stir until thick and boils. Boil 1 minute. Reduce heat to low. Add chicken and vegetables. Heat until both are warm. Pour into pie crust. Top with second pie crust. Cut slits in top crust. Cook at 400° for 25 minutes.
Cream lard with granulated sugar and brown sugar until fluffy. Add egg and almond extract and beat until well blended. Sift flour with salt and baking powder, then add to creamed mixture and blend well.
Cube and brown the bacon. Remove from the pan and drain. Brown the beef. Add the onion, sugar, molasses, mustard, vinegar and catsup. Mix well. Add the bacon and beans. Mix well and pour into a baking dish. Bake at 350° for 1 1/2 hours.
Place water, bouillon cubes and tomatoes in kettle. Bring to a boil. Add sugar and remaining ingredients. Bring to a boil again. Cover, reduce heat and simmer until vegetables are tender. Makes about 12 (1/2 cup) servings.
Cook rice according to package directions and set aside. Saute onion, green pepper and celery in butter until tender. Combine rice, sauteed vegetables and remaining ingredients, stirring well. Spoon mixture into a lightly greased 12 x 8 x 2-inch baking dish. Bake at 350° for 40 to 45 minutes. Garnish with green pepper rings, cherry tomatoes and parsley, if desired.
Cook onions and peppers in 1 cup of chicken broth until tender. Boil noodles in broth. Mix all in a large baking dish. Bake slowly about 25 minutes at low temperature, about 325°.
Drain all beans, except pork and beans. Saute celery and onions with sausage; drain well. Add all ingredients and put in casserole dish. Bake at 350° for 1 1/2 hours. Cover last 15 minutes if it is getting too brown.
Cream margarine and sugar in small mixing bowl. Blend in honey or syrup and vanilla. Add eggs one at a time, beating well after each addition. Combine flour, cocoa and salt gradually; add to creamed mixture. Stir in nuts. Pour into 9 x 9 x 1 3/4-inch pan. Bake at 350° for 25 to 30 minutes until begins to pull away from edge of pan. Cool. Frost with chocolate frosting. It makes 16 brownies.
Brown beef in large pot. Drain and remove from pot. Chop onion and pepper; cook in oil until tender. Add beef and all ingredients, except beans. Cook for 2 hours. Add beans; cook for additional 15 minutes. Let sit overnight in refrigerator.
Grate or grind pears and apples, drain off juice and add other ingredients. Cook 30 to 45 minutes slow. Stir to keep from sticking. Fill jars and seal.
Mix lettuce and cauliflower together, then spread peas on top. Spread the Hellmann's on top of peas, then sprinkle bacon. Sprinkle Good Seasons Zesty Italian dry mix, then sprinkle Parmesan cheese on top. Cover and set in refrigerator overnight. Mix together when you are ready to eat.
Place first 4 ingredients in a large mixing bowl. Place remaining ingredients in a small mixing bowl and mix until well blended. Blend all ingredients together. Pour batter into greased muffin tins. Bake for 20 minutes at 400°. If desired, slice muffins lengthwise and top with fruit and whipped cream.
Blend in applesauce and egg. Dissolve soda in boiling water and add alternately with dry ingredients. Bake in 8 x 12 x 1 1/2-inch oblong pan at 350° for 1 hour. Good with maple flavored frosting or may be dusted with confectioners sugar.
In mixing bowl, stir together oats, sugar, butter and flour. Fold in egg white until well blended. Drop by heaping teaspoonfuls onto greased cookie sheets. Bake in 350° oven until golden, about 12 minutes. Remove to wire rack to cool. Makes 3 dozen.
Fry bacon. Melt cream cheese and Cheddar together until Cheddar melts. Add Worcestershire and smoke flavoring. Blend in bacon that has been crumbled and let cool. Shape into a ball in Saran Wrap. Chill. Roll in chopped parsley until covered. Serve with crackers.
Melt butter and peanut butter together until creamy. Mix sugar into peanut butter. Pat onto cookie sheet. Melt chocolate chips and pour on top. Let cool and cut into squares.
Leave cream cheese out of refrigerator overnight. Beat cheese until creamy; add pineapple juice, a little at a time. Fold in Cool Whip; add other ingredients. Let set overnight before serving.
Grease oblong baking dish and press meat into bottom of it. Cover with thinly sliced onions. Spread soup over onions; top with Tater Tots and bake at 375° for 25 to 30 minutes or until Tater Tots are nicely browned.
Combine lemon juice, chopped onion, mustard, garlic salt, salt and pepper. Add oil and mix. Place beef cubes and marinade in a plastic bag; tie bag securely and place in pan in fridge several hours or overnight. Pour off marinade and save. Thread beef, vegies and pickles (alternating) on skewers. Brush with marinade. Place kabobs on grill 3 to 4 inches from heat and broil to moderate temperature, turning and brushing with marinade occasionally, for 12 to 18 minutes, depending on how well done you desire.
Pour pie filling in pan. Put dry cake mix on top. Melt butter; pour on top of cake mix. Sprinkle nuts on top. Bake 45 minutes at 350°.
Pour boiling water over butter, sugar and salt. Let cool. Dissolve yeast in warm water; beat in eggs. Add to the cooled butter mixture. Add flour, mixing well. Let stand overnight, covered, in refrigerator. Shape the rolls 2 hours before baking. Bake at 425° for 12 to 15 minutes.
Selecting the Chicken and the Kettle: The first difference between great dumplings and mediocre dumplings is fresh ingredients. Ideally, purchase a fresh "young fat baking hen" from your local butcher or from the grocer. If you shop where they are not generally in stock, you can call ahead and they can order you one. Using a frozen baking hen can be done, but absolutely do not use a "fryer" they are mostly bone and do not have the flavor of a young hen. The size of the hen should be determined by the size of the kettle you will be boiling it in..it should be just big enough to fit the hen in breast up and at least 8 inches deep in a a soup kettle. For a kettle which is about 12 inches wide, select an 8-10 pound hen. The kettle should be of a heavy grade aluminum, iron, or stainless steel. Using a thin kettle will result fast cooking which dries out the meat and dumplings sticking to the bottom or the sides and burning.
Mix first 3 ingredients for 4 minutes; add pineapple and pecans. Pour into 2 graham cracker crumb crusts. Chill.
In large bowl combine apples, sugar, oil and eggs. Sift together flour, soda, salt, baking powder and cinnamon. Add vanilla and nuts. Bake in 9 x 13 pan or loaf pan for 1 hour at 250°.
Cream sugar, butter and eggs. Add milk, sifted flour, cocoa, baking powder and spices; mix well. Add mashed potatoes. Pour in loaf pan and bake at 350° for about 45 minutes.
Cream butter and sugar; add eggs, flour, juice of 2 lemons and grated lemon rind. Pour into unbaked pie shell. Bake 1 hour at 325°. Serve with whipped cream.
Cook macaroni and drain. With electric mixer, blend cheese and soup. Stir in tuna, chopped onion, mustard and milk. Turn into a 1 1/2-quart casserole. Mix crumbs and margarine. Sprinkle over tuna mixture. Bake at 375° for 20 minutes.
Preheat oven to 350°. Brush fillets with 1/4 cup butter. Sprinkle with lemon juice. Arrange in greased 13 x 9 x 2-inch baking dish. Cover dish with foil. Bake 20 minutes or until fish flakes easily when tested with fork. Combine rest of butter with tarragon, chives and salt; heat slightly. To serve, put fillets on platter; pour warm herb butter combined with cooking liquid over them.
Saute onions and garlic in oil until tender; add chicken broth and bring to a boil. Stir in spinach; cover and simmer 10 minutes. Pour mixture into blender; puree. Return pureed mixture to saucepan; add milk, seasonings and rice. Heat thoroughly. Serve with a twist of lemon.
Mix flour, salt and pepper and coat venison. Heat bacon fat and brown meat on both sides. Add remaining ingredients and cook, covered, for 1 to 2 hours in electric frypan. Serve with noodles.
Mix flour and margarine, then add nuts. Spread in a 2 x 9 x 13-inch Pyrex dish. Bake at 300° for 20 to 25 minutes until light brown. Let cool completely.
Place oil in palms and rub clothes pins, saturating them thoroughly (will be unable to use clothes pins for anything else in future, just keep stored in Ziploc bag for later use.
Bake angel food cake according to directions. Let cool and slice cake into 2 sections with a top and bottom. Set top aside. Pull out center of bottom half so that you have a "boat" to put the pudding mixture in.
Mix oil and water with a few drops of food coloring. Add flour and salt. Cook for 3 minutes and add cream of tartar. Knead when cool. Stays moist if you keep in the refrigerator in closed container.
Cook rice according to directions on box. Mix all other ingredients and put into a greased 1 1/2-quart casserole. Bake at 350° for 30 to 35 minutes.
Beat sugar, oil, eggs and vanilla in a mixing bowl until fluffy. In a separate bowl, mix flour, salt, baking powder and cinnamon. Add to egg mixture and mix on medium speed until blended. Stir in zucchini and nuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until toothpick comes out clean. Cool before wrapping.
Mix together all ingredients. Pour into deep 10-inch unbaked pie shell. Bake at 325° for 40 to 45 minutes or until almost set. Do not overbake. Remove from oven while still a little soft in center.
Sift flour; measure and add soda and salt. Sift again. Cream butter; add sugars and cream. Add eggs, flour, rolled oats, nuts and coconut. Mix thoroughly. Shape into 2-inch rolls. Wrap each roll in plastic wrap or wax paper. Refrigerate. Cut into 1/8-inch slices and bake at 375° for about 10 minutes.
Place pinto beans in skillet; mash and cook slow on low to medium heat until smooth, but not sticky thick. Remove from heat. Place hot dog sauce in pan and warm. Shred cheese. Place 1 to 2 tablespoons pinto beans in the center of a tortilla. Add layer of hot dog sauce and top with cheese. Fold in half and roll up tightly.
Mix together the first 3 ingredients until it is crumbly. Gently press into bottom of a 13 x 9-inch pan. Bake at 350° for 15 minutes.
Trim excess fat from ribs. Sprinkle with salt and pepper. Place ribs in a Dutch oven. Add water to cover. Simmer, covered about 2 hours or until meat is tender. Drain. Place ribs on an unheated rack in a broiler pan. Combine catsup, molasses, lemon juice, mustard, chili powder and garlic powder. Brush some over the ribs. Broil 4-5 inches from heat for 10-15 minutes, turning often and basting with catsup mixture. Makes 6 servings.
Preheat oven to 300°. Mix all ingredients in a casserole; cover and bake for 3 hours. Makes 6 servings.
Cut potatoes in bite size pieces. Cut bacon in small pieces. Brown and drain. Add all ingredients together. Cover with water. Simmer for an hour and a half. Add a little flour paste (if needed).
Put ground beef in bowl. Blend in the bread crumbs or bread done in a blender, egg, ketchup to taste, salt and pepper. Mix all ingredients together until well blended. Put meat in a loaf pan and spread ketchup over the top. Put in oven for 60 minutes at 350° or until brown. Cut and serve.
Mix powdered lime with 1 gallon water. Add sliced cucumbers. Soak 24 hours. Rinse well. Place in cold water and soak 2 hours. Bring to boil remaining ingredients. Drop cucumbers in solution and boil 1 1/2 hours. Pack and seal in jars.
Mix liquid from blueberries and pineapple. Add enough water to make 1 3/4 cups. Dissolve gelatin in boiling water and add to fruit juices and water. Chill until slightly thick. Fold in fruit. Chill until firm. Combine cream cheese, sour cream, sugar and vanilla. Beat well. Spread over gelatin. Sprinkle with pecans. Chill until firm. Serve.
Brown meat, pepper and onion; add everything else, except noodles and cheese. Cook noodles until tender. Into 2 casseroles, spread a layer of noodles, layer of mixture and cheese. This amount allows 2 layers in each dish.
Brown meat (8 to 10 minutes). Mix spaghetti sauce, tomatoes, salt and pepper. In medium bowl, beat egg. Add Ricotta and Parmesan cheeses. Spread 2 cups of meat and sauce on 13 x 9-inch pan. Arrange 5 noodles one at a time, pressing into meat mixture. Spread cheese mixture on noodles. Sprinkle with Mozzarella cheese and top with 1 1/2 cups meat sauce. Arrange another layer of noodles, pressing into meat. Sprinkle Mozzarella cheese on top. Tent foil lightly. Bake 45 minutes at approximately 350°. Remove from oven and let sit 15 minutes. Cut into 3-inch squares. Serve.
You will need a 2-quart baking dish. In 6 cups boiling hot water, place macaroni plus broccoli and boil for 10 minutes, stirring occasionally. Drain, but don't rinse. Return to pan. Empty tuna fish in and add powdered onion and garlic powder to taste. Mix with the directions of box. Place in baking dish. Place cheese slices to cover top of mixture. Bake in preheated oven, 350°, for 1/2 hour or until golden brown. Serves four.
Trim dark green and pink parts from the watermelon rind; cut in 1-inch cubes. Soak overnight in salt water (1/4 cup salt to 1 quart water; it may take more to cover). Drain, rinse and cover with cold water. Cook until just tender; drain.
Cook your cauliflower or broccoli until tender. Add your salt. When tender, drain cauliflower and add your butter and cheese until melted.
Mix dressing and seasonings. Pour over the other combined ingredients. Mix and refrigerate. Makes 12 servings.
Melt in top of double boiler over boiling water. Dip balls into mixture.
Combine first 9 ingredients and cook until tender. Don't drain. Mix flour and 1/4 cup of the milk to make a paste and put in soup. Add cheese and rest of milk. Cook until cheese is completely melted.