HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the bacon and crumble; refrigerate. Combine the mayonnaise, vinegar and sugar. Cover and refrigerate overnight. Just before serving, combine the remaining ingredients. Pour the dressing over the salad with the crumbled bacon and mix well. Serve chilled.
Put out potatoes to thaw some and then mix all ingredients together. Pour in greased casserole dish. Top with Paprika and more grated cheese, then more paprika. Bake at 350 degrees for 45 minutes.
Combine first 3 ingredients, stirring with a wire whisk to remove the large lumps.
Crush Oreos in blender or processor (3 to 5 cookies at a time). Pour crumbs in bowl; mix in margarine. Put 2/3 of mixture in a 9 x 13-inch pan; press firmly. Mix pudding, milk, ice cream and Cool Whip together. Pour over crumbs. Top with remaining Oreo crumbs. Place in freezer until ready to serve (can be refrigerated).
Slice onions and pull apart. Saute onions in 3/4 stick butter until soft. Crush crackers into crumbs. Remove onions from pan. Add remaining butter. Place the cracker crumbs in the pan until coated with butter. Layer onions, crumbs and cheese in a casserole dish. Finish with crumbs on top. Sprinkle milk over top. Bake at 350° for 20 minutes.
Mix together cake mix, eggs, oil and oranges with juice. Pour into 2 (8-inch) well-greased and floured cake pans. Bake at 350° for 30 minutes. Cool cake completely. Drain pineapple. Mix together pineapple and pudding. Fold in whipped topping until blended well. Frost cake and refrigerate. (Freezes well.)
Mix all except potatoes over low heat until melted. Put in 2-quart baking dish. Pour melted ingredients over potatoes. Cook at 350° for 40 minutes.
Chop chicken fine. Add soup and sour cream. Mix well and pour into a well-greased casserole. Melt butter and mix with crackers. Spread crumbs on chicken mixture and bake at 350° for 25 to 30 minutes.
Saute pepper in oil over medium heat. Mix in pepper, artichoke hearts, mayonnaise, green onions, pimento, Parmesan cheese, lemon juice, Worcestershire sauce, jalapenos and celery salt. Stir in crab and spoon into a buttered casserole dish. Bake for 25 to 30 minutes in a 375° oven.
Layer ingredients in order in a 9 x 13 casserole dish. Cover and refrigerate overnight before serving.
Mix milk, lime juice and egg yolks. Beat egg whites until stiff. Add 3 tablespoons sugar and dash of vanilla. Cover top of pie and bake at 350° for 20 minutes or until golden brown. May be served with whipped cream.
Preheat oven to 350°. Combine all ingredients; work together until smooth. Shape into a roll and wrap in waxed paper. Slice with a sharp knife in the same manner as refrigerator cookies; place on a buttered cookie sheet. Bake for 10 minutes, or until lightly browned. The wafers may, prior to baking, be brushed with egg white and sprinkled with poppy seed, sesame seed, celery seed or more grated cheese. Remove from oven; cool on racks. Serve warm or at room temperature.
Cook potatoes with skins on. Peel when cool and shred. Mix and refrigerate overnight. Mix butter and corn flakes and put on top before putting in oven.
Slice cucumber and onion, mix with remaining ingredients and marinate at least 1 hour.
Brown ground beef with salt. Drain fat. Add garlic salt and pepper. Simmer, uncovered, for 10 minutes. Add tomato sauce and spaghetti sauce mix. Cover and simmer for 30 minutes.
Line baked cool pie shell with berries, reserving one cup of fresh berries for glaze. Simmer 1 cup berries and water in saucepan. In dish, mix sugar and cornstarch. Add to hot fruit and water. Cook until clear, stirring constantly. Add lemon juice. Top with whipped cream. May use fresh peaches or blueberries.
Mix vegetables in bowl. Combine vinegar and corn syrup. Stir into vegetables. Add sweetener and chill well. Makes 12 servings, using 1/2 cup corn syrup.
Beat eggs, sugar, oil and pumpkin until light and fluffy. Then in another bowl, combine all dry ingredients. Add pumpkin mixture; mix thoroughly. Put into ungreased 15 x 9 x 1-inch pan (or spray with Pam, if desired). Bake 30 minutes at 350°. Cool and frost.
Combine milk and egg yolks at low speed. Slowly add juice until well blended. Pour into 1 large graham cracker crust or 2 (9-inch) crusts. Cover with Cool Whip and refrigerate.
Scald milk; pour over eggs, sugar, salt, vanilla and nutmeg. Mix well and pour in crust. Bake at 425 degrees for 25 to 30 minutes.
Mix cake mix, oil, sour cream and eggs; pour 1/2 of batter into a greased and floured 13x9 inch pan. Mix brown sugar, cinnamon and nuts and sprinkle on top of batter. Then pour remaining batter on top of batter. Bake at 350 degrees for 30-40 minutes.
Toast bread until lightly browned on both sides under a broiler. Rub top with garlic. Return slices to broiling tray. Sprinkle olive oil over bread slices. Top with tomato slices and pepper. Broil close to flame for 1 minute and serve at once.
Saute mushrooms and onions in olive oil. Mix crackers and eggs; add onions and mushrooms to crackers. Add 3 tablespoons oil or margarine. Add a little water if it is too dry. Enjoy!
Hollow out bread, making it like a bowl, saving bread pieces for "dippers." Combine remaining ingredients and mix well. Pour dip into bread bowl.
Wash peanuts. Put in large kettle and cover with water. Add salt; bring to a boil and simmer about 5 1/2 hours, until peanuts are tender but still firm. Taste and see if they are salty enough. Drain. Peanuts are good hot, warm or chilled.
Beat together eggs, milk, sugar and spices. Add the bread and let set to soak. Pour into buttered 1 1/2-quart baking dish. Bake at 350° for 25 to 30 minutes.
Saute ground chuck in oil; add remaining ingredients. Simmer 35 to 45 minutes. Yields 6 servings.
Put roast in crock-pot. Add soup mix and mushroom soup. Cook on low 10 to 12 hours.
Combine all ingredients in a large pot or pressure cooker. Simmer for about 1 hour in pot or for about 15 minutes in pressure cooker. Spread bread with mixture of 2 parts mayonnaise to 1 part mustard.
Drain pineapple, reserving juice. Set pineapple chunks aside. Combine brown sugar, cornstarch and salt in a large saucepan. Add pineapple juice, vinegar and soy sauce, stirring until well blended. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and cook until mixture thickens. Remove form heat and add chicken, pineapple chunks, celery, green pepper and onion. Continue to cook over medium heat 5 minutes, stirring constantly. Add pimiento and cook 1 additional minute. Serve chicken mixture over rice. Yields 5 servings. Serving size: 3/4 cup chicken mixture with 1/2 cup rice. (Low cholesterol recipe.)
Saute together the turkey, green pepper, onion, chili powder, garlic and oregano. Add cheese, tomato sauce and rice. Mix together; put in baking dish. Top with 1 ounce grated cheese. Bake at 350° until cheese melts.
Grease a 13 x 9-inch pan. Mix ingredients with salt, pepper and salad oil. Spoon into pan and bake in 350° oven for 35 minutes. Serve at room temperature.
Melt chocolate chips, peanut butter and margarine. Mix with cereal. Put in brown bag with powdered sugar and shake.
Tear up lettuce and place in the bottom of your salad bowl, then add each of the items as indicated in that order. (You may add more of any of the items.) Spread a layer of mayo on top of ingredients, then top with shredded cheese. Refrigerate.
Make a paste of the ingredients, except roast and vegetables. Sear meat on stove for 20 minutes. In 13 x 9-inch pan, layer 1/2 sauce, meat, vegetables and remaining sauce. Bake at 375° for about two hours, covered. Can also be made in crock-pot.
Stir together flour, bran, baking soda and salt. Add remaining ingredients, stirring just until evenly mixed. Pour into buttered 9 x 5-inch loaf pan. Bake at 350° for 60 to 70 minutes until loaf tests done in center. I make 5 small loaves and freeze.
Layer the bottom of a large casserole with wafers. Cover with sliced bananas, alternating wafers and bananas until full.
Partially freeze steak. Slice diagonally across the grain into 2 x 1/4-inch strips. Saute steak and onion in butter until steak is brown. Add flour. Cook 1 minute, stirring constantly. Add chicken soup and next 4 ingredients, stirring until blended. Cover and cook over low heat 30 minutes or until beef is tender. Serve over rice. Yields 4 servings.
Set cinnamon roll icing aside. Separate dough into individual rolls. Roll each out into a 4 in. circle. Arrange on a greased 12-inch pizza pan overlapping edges. Bake at 400° for 8 minutes. Spoon the apple pie filling over the rolls to within 1/2 inch of the edge. Combine the brown sugar and butter; sprinkle over pie filling. Bake 6-8 minutes longer or until the crust is golden brown. Cool. Drizzle with the reserved icing. Yield 10-12 servings.
In a large flat casserole, mix sour cream, soup and sherry. Wrap each chicken breast in dried beef, then in bacon. Secure with toothpick. Lay chicken in sauce. Cover tightly with foil. Bake 3 hours at 300°. Remove foil last 15 minutes to let brown.
Combine dry ingredients. Add remaining liquids and mix thoroughly. Freeze in 1/2 gallon or 1 gallon jugs. Yields 1 gallon.
Clean cauliflower and break into large pieces. Steam or boil it until it's tender. In small saucepan, heat milk and butter. Before the milk reaches boiling, gradually add flour. Bring to boil and stir continuously until you have a thin cream sauce. Pour cream sauce over the cauliflower and stir until cauliflower is broken up and sauce is evenly stirred in. Salt and pepper to taste.
In skillet, brown beef and cook onion until tender. Stir to separate meat; pour off fat. Add remaining ingredients; bring to boil. Cover and cook over low heat 10 minutes or until rice is done. Stir often. Garnish with sliced cheese.
Mix well. Place in freezer until partly frozen. Shake well and serve slushy. Makes approximately 40 (3/4 c.) servings (about 2 gallons). You can adjust the amount of food coloring to get the exact color that you want.
Cut tomatoes into 1/3-inch slices; batter with flour. Set aside 1 tablespoon remaining flour. Heat oil in large skillet; fry tomatoes until golden brown, turning once. Arrange tomatoes on serving platter; keep warm. Add reserved tablespoon of flour to pan drippings, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream; cook over medium heat, stirring constantly, until thick. Stir in brown sugar, salt and pepper. Spoon over tomatoes. Serves 8.
Dissolve jello in hot water; grate cucumbers and add to jello. Blend cottage cheese and almonds. Mix the balance of ingredients together and chill until ready to use.
Roll meat in flour. Season. Brown in hot fat. Simmer together with first 12 ingredients for 3 hours. Then add vegetables and simmer until tender. Good family dinner on cold nights.
In a large Dutch oven, saute onions and veal in oil. Add all sauerkraut, kielbasa, peppercorns and bay leaves. Cook in covered pot for 1 hour. Add catsup and cook for 45 minutes to 1 hour more with lid on. Best served with Russian rye bread and pork chops.
Mix together and bake 45 minutes at 350°. Remove and sprinkle with potato chips. Bake 15 minutes longer.
Combine drained spinach, soup mix and sour cream. Put in greased casserole. Mix margarine, bread crumbs and cheese. Sprinkle on top of spinach mixture. Bake at 350° for 20 minutes.
Brown ground beef in skillet, stirring until crumbly; drain. Add onion, corn, rice, garlic salt, salt, pepper and half the tomato sauce; mix well. Slice tops from peppers; discard seed. Spoon ground beef mixture into peppers. Place in baking dish. Top with cheese and remaining tomato sauce. Bake, covered, at 375° for 50 minutes. Yield: 5 servings.
Combine juice and rind. Gradually stir into Eagle Brand milk. Add egg yolks and stir well. Pour into crust. Add cream of tartar to egg whites. Beat until stiff enough to hold peak. Add sugar gradually, beating until stiff but not dry. Pile on top of filling. Bake at 325° for 15 minutes.
Melt margarine in a 12 1/2 x 8 x 2-inch dish. Empty can of peaches in dish, mix flour, sugar, vanilla, and milk. Pour into dish with peaches, and swirl through peaches. Bake at 350° until crust is brown, about 45 minutes.
Cut cabbage into bite size pieces. Put half in bottom of pan. Crumble hamburger over the cabbage. Add onion, rice and tomatoes. Cover with remaining cabbage. Pour soup and water over top. Salt and pepper to taste. Bake covered for 1 1/2 hours at 400°.
Line 9 x 13-inch pan with bread. Cook bacon; crumble. Beat eggs and milk; add other ingredients. Season with salt and pepper or lemon and pepper. Pour mixture over bread, cover and refrigerate overnight. Bake at 350° for 1 hour.
Place first 6 ingredients in order given in bottom of roasting pan. Mix remaining ingredients together; pour over meat and vegetables. Put cover on roasting pan. Bake 5 hours in 250° oven. Don't peek!
Slowly melt chocolate pieces in the milk. Blend well. Beat in Marshmallow Creme until well blended. Serve warm or cold over vanilla ice cream.
Cream brown sugar and butter. Add egg. Sift dry ingredients together. Alternate dry ingredients with coffee. Add raisins, nuts and vanilla. (Raisins can be cut with scissors or knife.) Bake on a 10 1/2 x 12 1/2-inch cookie sheet with sides for 15 minutes in a 350° oven.
Prepare shrimp the evening before. Place shrimp in boiling water. When the water comes to a boil the second time, turn off heat, cover and let stand in water not more than 2 minutes. Drain, peel and devein shrimp. Refrigerate.
Mix and spread on bottom of hamburger buns. Put under broiler until hot and bubbly. Butter top of buns and heat under broiler. Put together. Great and fast.
Combine and simmer ingredients for 2 1/2 hours. Makes 6 to 8 servings. To serve, place 1 large handful of tortilla chips on plate. Cover with sauce, chopped lettuce, tomatoes, grated cheese, onions, olives and sour cream.
Fry bacon in large heavy skillet. Add stew meat that has been rolled in seasoned flour. Brown meat; add garlic (minced) and cook 1 minute. Add water, bouillon cube, steak sauce, tomato juice, Port wine, lemon juice and thyme. Cover and cook on woodstove about 1 hour. Add vegetables and water if needed. Simmer about 1 hour. Add salt and pepper to taste. Thicken stew slightly with flour.
Preheat oven to 375°. Grease 2 large cookie sheets; set aside. In a small bowl, combine flour, baking soda and salt. In mixer bowl, cream sugars, butter, shortening, vanilla and water until fluffy, scraping bowl occasionally. Beat in eggs. Add flour mixture. Stir in nuts and chocolate chips. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes. Makes about 5 1/2 dozen.
In large mixing bowl, combine 1 1/2 cups flour and yeast. Heat milk, water, butter, sugar and salt until warm. Pour into flour mixture. Add egg and beat on high for 3 minutes. Switch to dough hook or by hand, stir in 1 3/4 cups flour. Cover and let rise for 30 minutes.
Mix until soft the brie, milk and Nature's Seasons. Set aside. Top and tail the peas and blanch in boiling water for 3 minutes, then rinse in cold water immediately. Drain and pat dry. With sharp vegetable parer, split snow peas on curved side. Place cheese in a pastry bag and squeeze in pea pod. Serve chilled.
In a 2-quart casserole, saute the onions in the butter until soft. Add the carrots. Cook over medium heat for about 3 minutes. Add broccoli, bell pepper, garlic and rice. Stir to blend. Add the chicken broth. Bring to a boil. Cover with tight fitting lid. Cook over low to medium heat for about 20 minutes or just until rice is done. Add parsley and salt and pepper.
Clean whole roasting chicken and rub inside with salt. Season outside with salt, pepper and poultry seasoning. Brown chicken in Dutch oven on all sides in hot shortening. Saute onions in pot with chicken. Dissolve chicken bouillon cubes in boiling water and pour over chicken and onions. Simmer until chicken is tender. Make gravy. Serve over rice.
Remove crusts from bread and cut in quarters. Peel and slice apples. Combine apples with the water and let simmer on low heat until barely tender. Add 1/2 cup sugar. Stir gently (don't break apples). Place bread in buttered casserole dish packing closely together. Cover bread with the apples and juice. Beat egg yolks until light. Add milk and vanilla. Mix well and pour over pudding. Dot with bits of butter. Bake 20 minutes. Beat egg whites until stiff. Add sugar. Spread over pudding and brown in oven.
Mix cheese, flour, salt and red pepper. Add melted butter to make a soft dough. Roll. Cut in small rounds. Bake in hot oven.
Combine all ingredients in mixing bowl. Beat until smooth. Bake in greased 9 x 13-inch pan at 350° for 35 to 40 minutes.
Don't dilute. Mix all together well. Freeze. Best when done the day before use.
Spread pie filling on bottom of 13 x 9-inch pan. Combine dry cake mix and nuts. Sprinkle on top of pie filling. Dot with butter. Bake at 350° for 30 to 45 minutes or until golden. Serve on top of ice cream.
Saute celery, onion and bell pepper in butter. Add soup and tomatoes. Cook 15 minutes. Add shrimp, green onions, parsley and Worcestershire sauce and cook raw shrimp 8 minutes or precooked shrimp 3 minutes. Add rice and turn into casserole dish. Sprinkle bread crumbs over top. Bake at 350° for 30 minutes.
Mix oil and sugar well. Add beaten egg. Stir in molasses. Add dry ingredients. Roll into ball (1-inch). Roll in 1/2 cup sugar and flatten with bottom of glass.
Combine first eight ingredients in container of electric blender; cover and process until smooth. Pour into small glasses and sprinkle with nutmeg. Serve immediately. Makes 5 cups.
Coat an 11 x 7 x 2-inch casserole dish with cooking spray. Pour water in dish. Peel, core and slice apples; arrange apples in dish. Coat apples lightly with cooking spray. Combine the brown sugar, flour, cinnamon and nutmeg; cut in margarine with blender until mixture is coarse like corn meal. Sprinkle evenly over apples. Bake, uncovered, at 350° for 30 minutes, or until apples are tender.
Boil the first 3 ingredients for about 15 minutes. Beat the egg. Mix all ingredients together and pour into a baking pan. Bake in a 350° oven for 1 1/2 hours. Stir every 20 minutes. Top serving of Indian Pudding with vanilla ice cream.
Dissolve Jell-O in hot water. Whisk in yogurt. Fold in topping and transfer to pie crust. Refrigerate overnight or at least 2 hours. You may use any flavor: raspberry, lemon, etc.
Cream the butter and sugar. Add one egg at a time, mixing well with each one. Add flavoring. Slowly add flour, a small amount at a time, until well mixed. Grease and flour a Bundt pan. Add mixture and bake for 1 hour at 325°.
Spray a 9 x 13-inch pan with cooking spray; remove crust from bread. Cover bottom of pan. Place layer of American cheese to your liking and layer of bread. Top with diced ham, pepper and onion. Beat together the eggs, milk, salt and mustard. Pour over bread. Top with Cheddar cheese. Bake at 350° for 45 minutes. Great if made the night before. Set in fridge overnight; bake in morning.
Beat together margarine, peanut butter and sugars until light and fluffy. Blend in eggs.
Mix all ingredients and form into cookie sizes. Bake 12 to 15 minutes at 350°.
Combine flour and salt in a large bowl, cut in shortening. Combine egg, water and vinegar; mix well. Pour liquid ingredients into dry ones. Mix until flour is moistened and dough is easy to handle. Divide into 3 equal parts. Roll out one part at a time on a floured board. Dough may be covered and refrigerated for up to 1 week. Dough may also be frozen. Makes pastry for three 9-inch pies.
Sift flour, measure and resift with baking powder, salt and sugar. Set aside. Beat egg well; add milk and pour into dry ingredients. Mix thoroughly. Peel bananas and cut each in half lengthwise, then once across. Dip pieces into batter and fry in oil heated to 375 degrees until they are golden brown. Drain and serve hot with maple syrup or flavored syrup.
In small bowl, mix with mixer on medium speed, eggs, sugar, salt and vanilla, about 1 minute until light. Add melted butter. Continue beating. Mix in flour and cocoa at low speed. Stir in nuts.
Combine cheeses, margarine, wine, chives and horseradish with electric mixer. Beat until fluffy. Cover and chill at least 1 hour or overnight.
Brown hamburger with chopped green pepper until done; drain. In a 2-quart casserole dish, layer hamburger mixture, then layer drained corn, then layer chopped tomatoes.	Bake about 1 1/2 to 2 hours at 350°. Remove from oven and grate cheese and put on top of casserole. Place in oven just long enough to melt cheese. Serve.
Spread croutons in greased 10 x 6-inch pan. Sprinkle cheese over croutons. Mix and pour over eggs, milk, salt, mustard and pepper. Cook bacon until crisp. Drain. Crumble and sprinkle over all. Bake 50 minutes or until set in a 325° oven.
Thoroughly scald the churn, then cool well with ice or spring water. Now, pour in the thick cream; churn fast at first, then as the butter forms, more slowly. Always with perfect regularity. In warm weather, pour a little cold water into the churn. Should the butter form slowly; in winter, if the cream is too cold, add a little warm water to bring it to the proper temperature. When the butter has "come" rinse the sides of the churn down with cold water, and take the butter up with a perforated dasher or a wooden ladle, turning it dextrously just below the surface of the buttermilk to catch every stray bit. Have ready some very cold water in a deep wooden tray and into this, plunge the dasher. When you draw it from the churn, the butter will float off, leaving the dasher free. When you have collected all the butter, gather behind a wooden butter ladle and drain off the water, squeezing and pressing the butter with the ladle; then, pour on more cold water and work the butter with the ladle to get the milk out; drain off the water. Sprinkle salt over the butter, a tablespoonful to a pound; work it in a little and set in a cool place for an hour to harden; then, work and knead until not another drop of water exudes, and the butter is perfectly smooth and close in texture and polish; then, with the ladle make up into little rolls, little balls, stamped pats, etc. The churn, dasher, tray and ladle should be well scalded before using, so that the butter will not stick to them and then cooled with very cold water.
Brown the meat in a large skillet. Pour off the grease. Stir in the onion and bell pepper and saute slightly. Transfer the ground meat, onion and bell pepper into a 2-quart casserole. Add remaining ingredients and mix well. Bake at 350° for 45 minutes.
Mix cornbread batter with tuna. Make 4 to 6 patties and place on bacon rack (number of patties depends on size of microwave). Optional: Mix chopped green peppers into batter and tuna. Cook for 4 to 6 minutes or until done.
Heat oven to 400°. Mix flour, baking powder, cinnamon and salt in a large bowl. Mix cereal and milk in another bowl; let stand 5 minutes. Beat margarine and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Blend in cereal mixture and egg. Add to flour mixture. Stir just until moistened. Stir in apples. Spoon into greased muffin pan, filling each cup 2/3 full. Bake 25 minutes. Makes 18.
Unwrap	the cream cheese; put into 1 quart microwave bowl. Cook in microwave 45 seconds to 1 minute or until soft. Add all other ingredients and stir until well blended. Cover and cook in the microwave oven 3 to 5 minutes, stirring once during cooking. Serve with Melba toast, chips or crackers.
Dissolve yeast in water; set aside until it bubbles up. Mix flour, salt and sugar in bowl; add yeast and oil. Knead 8 to 10 minutes. Place in greased bowl and let raise to about double size; punch down	and let raise again (about 20 minutes). Roll out to desired size.
Combine dates, butter, sugar and water in a pan and stir constantly over heat without boiling until the sugar is dissolved. Bring to a boil and remove from the heat. Transfer mixture to a large bowl to cool to room temperature. Grease 2 nut roll tins. Stir soda, egg and nuts into date mixture, then sifted flour. Spoon mixture evenly into prepared tins. Bake in moderate oven at 180°C for about an hour. Stand rolls in tins for 10 minutes with lids on. Remove lids, turn on wire rack to cool. When cool, serve buttered.