HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake pie crust at 450° for 10 minutes. In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons of the drippings. Finely crumble bacon and set aside. Cook onion in the reserved drippings until tender; drain.
Melt butter; add flour and stir. Gradually add soup and milk. Add onion and Worcestershire sauce. Cook over low heat until smooth and thick, stirring constantly. Cook cabbage in small amount of water and salt. Boil 8 minutes. Drain and add sauce. Mix. Place in baking dish. Top with shredded cheese. Place in oven until cheese is melted.
Heat oven to 350°. Beat the butter with the sugars until light and fluffy. Add the egg and syrup and mix. Sift in the flour and baking powder and add the oats. Stir until well mixed together. Put heaped teaspoonfuls of the mixture onto a greased cookie sheet and flatten slightly. Bake for 12 minutes, then lift onto a cake rack. The cookies will be slightly soft, but they'll become firm and chewy when they cool down.
Crush graham crackers and mix 1 stick of melted margarine. Place in 8 x 9-inch cake pan. Stand 1/2 of graham crackers along side of pan. Bake at 350°. Let cool.
Heat black beans. Cook rice. Place 1/2 can beans on top of hot cooked rice. Heat chopped onions and cover with salsa. Serve with a large green salad using nonfat dressing. Serves 2.
Mix cake mix, oil, water and eggs as directed. Bake cake in two 9-inch layer pans, well oiled and lined with waxed paper. Cool completely. Slice each layer with a thread to make 4 layers.
Slice potatoes. Cook until done. Beat all ingredients together. Put in deep-dish pie crust. Bake at 350° for 30 minutes.
Brown ground beef and onion, stir in flour. Add salt, pepper and mushrooms; cook 5 minutes. Add can of soup and simmer 10 minutes. Stir in sour cream. Add more salt, if desired. Serve over rice.
Brown venison and 1/2 onion. Combine tomatoes, chili mix, bell pepper, onion, mushrooms and beans in big pot. Add meat and let simmer for 1 hour.
Grind onions and peppers. Cook beans, carrots and celery until tender (not soft).
Combine first 4 ingredients; stir. Let set 2 hours. Add Cool Whip and serve.
Baking Temperature: 375°. Baking Time: 35 to 40 minutes.
Boil the sugar, salt, butter and milk for 6 minutes. In a bowl, put the remaining ingredients. Pour hot mixture over this and beat until chocolate is melted and well mixed. Pour into pan, greased with butter. Let set several hours before cutting.
Spray a 13 x 9-inch baking pan. Preheat oven to 350°. Combine cake mix, water and egg. Mix according to package directions. Pour into pan and bake for 15 to 18 minutes. (Cake layer will be thin.) Cool cake in pan.
Mix soups and rice. Add water and set aside. Place chicken in greased casserole dish and pour soup mixture over chicken. Cover tightly with foil and bake at 350° for 2 hours. Please don't peek.
Heat oven to 375°. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
Using egg cups, pack mixture into cup. After packing, run egg cup under cold water to allow mixture to come out. Must do each time. Place pyramids on wax paper on cookie sheet. Bake at 325° for approximately 30 to 35 minutes or until golden brown.
Slice tomatoes in 3/4-inch slices. Drain slightly on paper towel. Season with pinch of salt. Place 3 shallow dishes on work place. Spread flour in 1 dish. Beat eggs in 2nd dish; in 3rd dish, mix cornmeal, Parmesan, red pepper, salt and pepper. Coat tomato slices with flour. Dip in egg. Coat with cornmeal mixture. Heat 3 tablespoons oil in large skillet over medium-high heat. Add tomato slices. Cook 3 to 4 minutes on each side until golden and crispy. Add more oil as needed. Serve warm.
Put defrosted strawberries, sugar, egg whites, salt and lemon juice in large bowl. Beat until stiff (15 minutes). Whip the cream. Add vanilla and fold into strawberry mixture. Pile into pie shell. Freeze overnight. Can be made with other frozen fruits.
Cook frozen vegetables as per directions. Drain. Put half in bottom of buttered 2-quart casserole. Put half of the water chestnuts on top. Mix sour cream, onion soup mix and mushroom soup. Put half of this mixture on vegetables. Repeat. Top with Rice Krispies and dot with butter. Bake 30 minutes at 350°. Serves 6.
Cook broccoli according to package and drain. Mix soup, cheese, mayo and onions. Blend in eggs. Toss lightly with drained broccoli. Put into a greased casserole dish. Mix bread crumbs with melted butter and sprinkle on top. Bake uncovered for 40 minutes at 350°.
Saute onions in butter until tender and lightly brown. Sprinkle flour over onions an cook 2 to 3 minutes. Add water and instant beef bouillon; heat to boiling. Cover and simmer 20 minutes.
Cook and drain well the hamburger meat. Chop onion and bell pepper. In a large pot, add all ingredients. Simmer over low heat for 1 hour. Stir often to keep from sticking. (May bake in the oven, if desired.)
Heat oil in covered frying pan to medium heat. Add garlic (chopped) and saute. Add bell pepper, celery and onion. Saute until onion is tender. Add squash, tomatoes and seasoning to mixture. Add salt and pepper to taste. Cover and let simmer on medium heat until vegetables are tender and mixture has thickened. Serve in dish with Parmesan cheese covering top.
Mix cabbage and white sauce together. Put a layer of cabbage in a greased baking dish. Add a layer of crumbs and repeat process until all ingredients are used. Sprinkle with cheese. Bake in a hot oven for about 20 minutes or until brown at 375°.
Mix sugar and chocolate in boiler. Add milk and Karo (stir). Place over medium heat and cook, stirring until candy forms a ball in glass of water. Add butter and flavoring; stir until nearly thick. Add pecans and stir until thick.
Reserve broth from chicken and use to mix Stove Top. Leave out butter on box. Mix in order. Saute onions and celery in stick of butter. Add sour cream and mushroom soup. Bake in medium dish at 350° for about 1 hour.
Mix all the ingredients together; drop by teaspoonful into hot grease. Fry until golden brown.
Mix oil and sugar. Add egg and beat well. Stir in molasses. Sift dry ingredients together and add. Shape into balls and roll in about 1/2 cup sugar. Place on ungreased cookie sheets. Bake 10 minutes at 350°. Can double the recipe.
Mix together and let stand 30 minutes. Then boil 5 minutes. Pour in hot jars and seal. Makes about 3 pints.
In a bowl, beat flour, sugar, eggs, and yolk until smooth. In a saucepan, melt butter, chocolate, and salt over medium heat. Remove from heat; add to flour mixture, and stir. Refrigerate three hours. Bake in greased cupcake pan for 20 minutes at 375°F. Let cool.
Brown and drain meat; add taco seasonings as stated on package. Add cans of Veg-All (drained), soups, water, Ro-Tel and Velveeta. Mix well. Simmer in large pot on stove until hot. Crumble a handful of chips in bowl and pour soup on top.
Place cauliflower and water in 1 1/2-quart glass casserole. Cover with glass lid. Microwave for 9 minutes on High. Drain. Combine mayonnaise, onion, mustard and salt in small mixing bowl. Spoon mustard sauce on top of cauliflower. Sprinkle with cheese. Microwave for 1 1/2 to 2 minutes on Roast to heat topping and melt cheese. Let stand 2 minutes before serving.
Melt margarine; mix with flour and pecans and pat in 8 x 8-inch pan. Bake at 350° for 20 minutes.
Sprinkle chicken with flour; dip in egg and coat with bread crumbs. In 12-inch nonstick skillet, heat 2 tablespoons oil. Add chicken and cook 3 to 4 minutes on each side. Remove to platter and keep warm. In same pan, saute almonds until lightly toasted (1 to 2 minutes).
Grate all cheeses; mix in eggs (scrambled) and jalapeno peppers. Bake in large Pyrex dish (sprayed with Pam) at 300° for approximately 40 to 45 minutes or until cheese begins to brown. Let cool about an hour before serving.
Blend first 3 ingredients like pie crust. Pat into a 10 x 15-inch pan and bake at 350° for 15 minutes. Beat eggs; add sugar and rest of ingredients. Pour over crust when it is baked and return to the oven for 25 minutes. Cool and cut into bars.
Mix last 4 ingredients together. Heat to boiling and remove from the heat. Cool. Pour over sliced cucumbers, onions and peppers that have been mixed together in a large jar. Keep in the refrigerator until used. Will keep up to a year!!!!
Cook first 4 ingredients for 10 minutes; stir constantly. Remove from heat. Add butter and stir until dissolved. Add vanilla chips. Add vanilla flavoring. Add walnuts. Pour into lightly greased 7 x 9-inch pan. Cool in refrigerator at least 1 hour. Cut into squares.
Combine cream cheese, juice and peel, mixing until well blended. Beat whipping cream until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold into cream cheese mixture; chill. Layer fruit in 2 1/2 quart glass serving bowl. Top with cream cheese mixture. Sprinkle with nuts, if desired. Chill. Serves 8.
Soften butter and cream together with softened ice cream. Blend in flour. Chill dough overnight or for several hours. Flour hands and break off bits of dough the size of a walnut. Place on ungreased cookie sheet. Flatten with thumb. Put a dab of filling in center. Bake at 350° for 20 minutes. Cool and sprinkle with powdered sugar.
Roll 1/3 at a time real thin. Cut 1 1/2 x 2-inch strips. Make hole in middle. Pull one end through hole. Fry in deep Crisco 1/2 minute on each side and drain. Sprinkle with powdered sugar.
Combine potatoes and onion. Squeeze out all excess liquid. Mix all ingredients together except butter and oil. Let sit 5 minutes.
Cut shortening into flour, salt, baking powder and sugar. Fold in beaten egg, vanilla and milk until all dry ingredients are moistened and folded in. Bake at 425° for 15 minutes. To serve, cut in half and spoon 4 cups crushed strawberries or other seasonal fruit. Top with whipped cream.
Combine all ingredients in a large bowl; stir well. Cover and chill. Yields 6 to 8 servings.
In a bowl, combine the sweetened condensed milk, lemon juice and rind, egg yolks and food coloring; mix well. In another bowl, beat egg whites with cream of tartar until stiff, but not dry. Fold egg whites into milk and lemon mixture. Pour into crust. Chill 3 hours or until set. Garnish with whipped cream.
Mix all ingredients together well. Makes 4 small loaves. Bake at 325° for 1 hour.
Mix all ingredients except for chips. Pour into ice cream freezer. When almost set, add both chips.
Preheat oven to 350°. Cream margarine, brown sugar and sugar. Add vanilla and eggs. Mix well. Add baking powder and peanut butter. Stir in oatmeal and chocolate chips. Bake 10 to 12 minutes. Makes 8 dozen.
Rinse and drain raisins. Rinse apricots and chop. Combine raisins, apricots, walnuts and candied fruits. Dice marshmallows and combine with milk, orange rind and vanilla. Add cookie crumbs and mix well. Mix in fruits and walnuts. Pack into oiled tube pan or gelatin mold. Cover with waxed paper or aluminum foil. Chill one week or longer before cutting.
Put the sugar and milk in pan; bring to a boil for 7 minutes. Take off fire. Add the chocolate chips, marshmallows and chopped pecans; mix well. Pour onto buttered dish.
Combine flour, baking soda and salt in bowl. Mix well. Add beaten eggs and milk. Mix until batter is smooth.
Sift dry ingredients in mixing bowl. Work in margarine with hands until mixed well. Add milk until all moistened. Bake at 350° in muffin pan sprayed with nonstick oil. Bake until lightly browned.
In mixing bowl, combine cake, drink mix, eggs, water and oil. Beat on medium speed for 2 minutes. Pour into an ungreased 9 x 13 pan. Bake at 350° for 25 to 30 minutes. Using meat fork, poke holes in cake. Cool on wire rack for 30 minutes.
Combine cream cheese, Ricotta cheese, sugar, milk, vanilla and almond. Mix at medium speed until well blended. Stir in chocolate pieces. Split cake lengthwise into 4 layers. Spread three layers with cream cheese mixture; stack layers. Top with remaining layer and frost. Chill and serve.
Heat oven to 375°. Grease cookie sheet. In large bowl, combine sausage, cheese, milk and egg and blend well. Lightly spoon pancake mix into measuring cup, level off. Add pancake mix, pepper and onion soup mix; mix well. Roll into 1-inch balls; place on prepared cookie sheet; sprinkle with paprika. Bake at 375° for 10 to 15 minutes. Remove from pan immediately and serve warm. Makes 6 to 7 dozen balls.
Melt margarine and peanut butter. Add rest of ingredients. Grease and flour a 13 x 9 x 2-inch pan. Bake at 350° for 25 or 30 minutes.
Cook margarine, sugar, egg,	vanilla and dates for 8 minutes or until	thick,	stirring constantly. Cool and add Rice Krispies, nuts and grated orange rind. Shape in small balls and roll in chopped nuts, coconut or powdered sugar.
Sift flour with sugar, soda and salt. Beat eggs in mixing bowl until thick and lemon colored. Add drained fruit. Stir in dry ingredients. Mix thoroughly. Pour into greased and floured dish. Sprinkle brown sugar over top. Bake at 350° for 30 to 35 minutes or until toothpick comes out clean. Serve warm or cold.
Poke hole in each biscuit with 2 fingers. Deep fry until golden brown, then drain and shake in sugar and cinnamon. Enjoy!
Mix all ingredients together, then press meat mixture into loaf pan. Bake for 1 hour at 350°.
Steam cauliflower for 5 or 6 minutes; break it up into flowerets and take out of steamer. Add soup and milk. Sprinkle with bread crumbs, cheese and a little paprika. Brown lightly in a 350° oven.
Melt yeast in 1/4 cup lukewarm water. Pour boiling water over salt, sugar and shortening; let cool. Combine all ingredients in a bowl. Add flour a little at a time. (Sometimes I use a little less than 4 cups.) Let rise until double in bulk. Punch down and roll out into small balls. Let rise and bake at 400° until brown. Can be refrigerated for a few days before baking.
Cream sugar and oil. Add eggs and milk. Add sifted dry ingredients. Add pumpkin. Mix all together. Bake at 375° for 20 minutes. Makes 12 medium sized muffins.
Toss together; leave a little bacon for the top. Bake at 350° for 30 minutes in 9 x 13-inch dish.
Mix powdered sugar, cream cheese and Cool Whip together. Boil until rolling boil, apricot Jell-O, water and sugar. Cool real good. Peel peaches and slice. Pour cream cheese mixture into pie crust. Add sliced peaches. Pour apricot mixture on top of this.
Cook carrots until just tender. Drain, saving 1/4 cup of cooking liquid. Place carrots in greased ovenproof serving dish. In small bowl, combine reserved liquid with mayonnaise, onion, horseradish and salt. Spread over carrots. Sprinkle with cracker crumbs, paprika and parsley. Bake at 375° uncovered for 15 to 20 minutes.
Cook spinach as directed and drain. Mix in all other items. Shape into balls and place on greased cookie sheet. Bake at 350° for 20 to 30 minutes or freeze and bake later.
Marinate broccoli and carrots in dressing 1 to 2 hours. Mix together pasta, tuna, vegetables and dressing. Serve.
Let cream cheese and Old English soften at room temperature. Cream together and add remaining ingredients. Cream until uniform in color. Form ball and refrigerate. Spread on crackers.
Thoroughly mix dry ingredients in medium saucepan. Add milk and cook until thick. Remove from heat. Add butter and vanilla. Refrigerate. May be served reheated or cold. Good on plain cake or for ice cream sundae.
In 2-inch deep dish, spread ladyfingers. Cover with strawberry preserves; pour on Amaretto or sherry and sprinkle on nuts. Chop peaches and sprinkle on top. Mix jello according to directions, using 1/2 cup less water, and pour evenly over ingredients in dish. Let set. Make custard as directed on package; this can be substituted with instant vanilla pudding. If using custard, let cool before pouring over set jello. Refrigerate. Just before serving, add whipped cream as topping.
Mix brown sugar, flour, eggs and vanilla together. Now boil milk, when it comes to a boil, add butter and other ingredients. Cook until thick, stirring constantly. Makes 1 pie.
Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form; set aside. Prepare whipped topping mix according to package directions; set aside. Beat egg yolks until thick and lemon colored. Gradually add remaining sugar and bourbon, beating well. Fold yolk/bourbon mixture and prepared whipped topping into egg whites. Spoon eggnog into individual serving glasses and sprinkle with nutmeg. Yields about 2 quarts.
Place potatoes, ham, onion and cheese in casserole dish. Heat soup and milk together. Pour on potato mixture; salt and pepper to taste. Bake at 325° for 1 hour or until tender. This can also be cooked in a slow cooker.
Place a layer of graham crackers in bottom of a 9 x 13-inch pan. Mix instant pudding and milk. Then mix in the Cool Whip. Pour over layer of graham crackers. Then place another layer of graham crackers. Let set awhile. Mix cocoa, melted butter, powdered sugar and hot water. Pour over graham crackers, covering pudding mixture. Refrigerate overnight or 6 to 8 hours.
Cream butter and sugar. To this mixture add eggs and milk; beat together. Sift dry ingredients together. Roll out dough. Cut with doughnut cutter. Fry in oil until brown.
Mix flour with butter and confectioners sugar until it holds together. Press into 9 x 12-inch baking pan and bake at 350° for about 8 to 10 minutes. Beat together eggs, granulated sugar, lemon juice and salt. Fold in 4 to 4 1/2 tablespoons flour and baking powder. Pour over hot crust and bake 20 to 25 minutes or until set at 350°. Sprinkle with confectioners sugar while warm. Cut while warm. Use jellyroll pan if thinner squares are desired.
Combine first three ingredients. Sprinkle over chicken. Brown slowly in butter. Remove from pan (use same pan). Cook onion until tender. (Move onion aside.) Add chicken, mushrooms and tarragon. Spoon onions over chicken. Add water and cover. Simmer for 1 hour. Serves 6.
Put in oblong pan and bake at 400° for 15 minutes, stirring 2 or 3 times. Take out about 1/2 mixture and flatten rest in bottom of pan.
Lay crackers flat in 9 x 13-inch pan. Add milk to instant pudding and beat until thick. Fold in Cool Whip. Layer pudding on top of graham crackers. Cover pudding with another layer of graham crackers.
Mix all dry ingredients; add chopped onions and peppers, then beat milk and egg together and add to mixture. Drop small spoonfuls into hot grease.
Use a 2 cup measure and fill to the brim with flour. Put into sifter. Add baking powder, and salt and set aside. Beat eggs with mixer. Using the same cup as above, fill to 2 cup line with sugar, and add to eggs. Beat this mixture some more. Put milk in a saucepan and add butter and heat to boiling. Add flour mixture to eggs and sugar then add hot milk vanilla and lemon. Mix well.
Whip softened cream cheese with jam. Gently fold in topping until evenly blended. A great fruit dip especially for apples.
Cook frozen green beans according to package directions. If you use canned beans, drain and use straight from can. Mix beans with soup, put into casserole dish, top with French fried onions and bake in 350° oven for 20 to 30 minutes or until bubbly.
Grate cabbage in large bowl. Dice onions, cucumbers and tomatoes; toss into cabbage. In small bowl mix mayonnaise, sugar, mustard, salt and pepper until well blended. Add mayonnaise mixture to cabbage. Mix well. Toss in grated carrots. Makes 12 servings.
Mix all ingredients and pour into an unbaked pie shell. Cook for 35 minutes at 350°.
Cook and drain pasta; cool. Add pineapple, pudding and oranges. Mix well. Let set 4 hours or overnight. Add Cool Whip; mix well and serve.
Mix jello, peanuts and water. Let chill in fridge for 20 minutes. Add pineapple, cherries and whipped cream. Let it set in fridge until ready to eat.
Line a 10-inch pie plate with overlapping slices of Muenster cheese, covering the bottom and 3/4 of the way up the sides. Combine spinach, squash, cottage cheese, eggs, onion, Parmesan cheese, dill and pepper. Spread mixture over cheese evenly. Bake in a 350° oven for 1 hour. Allow to stand 5 minutes before slicing. Serves 4 to 6 slices.
Combine both soups, milk and rice and pour into 3 qt. baking dish. Top with turkey. Sprinkle with onion soup mix. Cover with foil. Bake at 325° for 2 to 2 1/2 hours, or until turkey is tender.
In a 13 x 9 x 2-inch Pyrex baking dish, place broken bread pieces; add layer of sausage, then layer of grits. Mix together eggs, milk and cheese, then pour over top. Let stand overnight. Bake at 350° for 1 hour.
Mix all ingredients together. Split Italian bread lengthwise. Spread mix on halves. Sprinkle Mozzarella cheese on top. Put on cookie sheets. Bake at 350° for 1/2 hour.
Put dried beef on bottom of 9 x 13-inch greased pan. Wrap chicken breasts with bacon. Top with equal parts of sour cream and cream of mushroom soup (1 can to 1 small sour cream). Bake at 275° for 3 hours, uncovered. Serve with no yolk noodles and cream of mushroom soup or rice.
Mix first 3 ingredients well and press in greased oblong pan. Mix well remaining ingredients in bowl. Pour over cake mixture and bake 40 minutes at about 350°.
Sift dry ingredients into a bowl. Cut in shortening until mixture resembles coarse crumbs. Add milk and stir until dough follows fork around bowl. Knead slightly. Bake at 450° for 10 to 12 minutes.
Bring syrup and sugar to a full boil. Remove from heat. Stir in peanut butter, then frosted flakes. Spoon onto wax paper.
Mix cocoa, sugar, cornstarch and enough milk to make a paste. Then add salt to taste and beaten egg yolks. Mix well, then add remainder of milk. Add water and vanilla. Cook until thick. Add 1/2 stick butter. Beat until creamy. Pour in baked pie crust. Add meringue and bake slowly.
Combine cabbage, onions, carrot and bell pepper in a large bowl. Sprinkle with the 3/4 cup sugar. Mix well. Let stand while the dressing is prepared.
Combine all ingredients as listed and mix. Place patties in a pan of hot oil and cook. Your family will be absolutely delighted.
Mix all together and store in air-tight container. Mix 3 to 4 scoops per cup of boiling water.
Arrange chicken in greased 9 x 13-inch pan. Season. Layer cheese over chicken. Blend soup and sherry and pour over cheese. Toss stuffing with butter and spoon over all. Bake, covered, at 325° for 1 hour. Uncover and bake for 15 minutes. Sauteed fresh mushrooms are a nice addition.
In a large shallow baking dish, pour dressing over chicken. Cover and marinate in refrigerator, turning occasionally, for 4 hours or overnight.
Stir together flour, almonds, sugar, lemon rind, and salt in a large bowl. Cut butter into flour mixture with a pastry blender or 2 knives, until coarse crumbs form. Whisk together egg and vanilla in a small bowl; stir into flour mixture until a dough forms. Shape into a disk. Wrap in plastic; refrigerate for at least 1 hour or overnight.
Prepare pudding; stir in flavoring and nutmeg. Brush cake cubes with juice. Arrange 1/4 cake on bottom of trifle bowl or other straight sided glass bowl. Top with 1 cup fruit; spread 1/2 cup pudding on top. Repeat until cake and all fruit is assembled. Cover with plastic wrap and refrigerate overnight.
Mix all ingredients and spoon onto cookie sheet. Bake at 350° for 10 minutes, or until done.
Mash tomatoes in pan and bring to boil. Remove from heat. Add Jell-O and softened gelatin. Stir to dissolve well. Add olives. Pour into mold and chill until firm.
Stir together flour, oats, baking powder, cinnamon and salt; set aside. Stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter onto grids of preheated waffle iron. Top with fresh fruit and yogurt.
To create a crust; mix butter, brown sugar, pecans, and flour together. Press in pan and cook 15 minutes at 350°. Let Cool.
Put sugar, salt, soda and baking powder in bowl. Mix. Add buttermilk; stir well. Add corn meal and flour alternately, mixing after each addition. Melt shortening in loaf pan. Add to mixture. Sprinkle a little corn meal in loaf pan. Heat pan. Pour mixture into hot pan. Bake at 350° for 45 to 60 minutes.