HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place bacon strips side by side in a shallow roasting pan and set in a preheated 400° oven to bake 10 minutes. Lift bacon from pan and set aside until later.
Blend together lightly in bowl ice cream and milk. Add pudding. Beat just until mixed. Pour into pie shell. Let stand in refrigerator for one hour.
Preheat oven to 325°. In medium bowl, combine margarine, sugar and water; put in microwave until margarine melts. Add 1/2 of chocolate morsels and stir until melted; add vanilla. Add eggs 1 at a time and beat well. In small bowl, combine flour, soda and salt. Gradually add this to ingredients in medium bowl. Stir in remaining morsels and nuts; mix well. Spread in greased 9-inch square pan. Bake 30 minutes; cool and cut into squares. Doubles easily. If using 9 x 13-inch pan, add 5 to 8 minutes cooking time. Freezes well.
Layer half of salad ingredients. Sprinkle half sugar and cheeses over top. Using a teaspoon, cover with dabs of mayonnaise (use half of 1 cup). Layer again. Sprinkle remaining sugar and cheeses; again, cover with rest of mayonnaise. Cover tightly. Refrigerate 6 to 8 hours. Don't toss until ready to serve, then add crumbled bacon.
Sift together flour, cinnamon, baking powder, salt and nutmeg; set aside. In a large bowl, cream brown sugar and butter. Beat in egg. Add flour mixture alternately with milk. Stir in raisins, chocolate pieces and nuts. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for 15 to 20 minutes. Makes 5 1/2 dozen.
Beat softened butter and garlic together. Spread on French bread or Vienna bread. Wrap in aluminum foil and heat in oven.
Mix cake as directed on box. Divide batter in half. To one half, add half the Eagle Brand milk and 1/2 cup melted margarine. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 20 minutes or until firm. Melt caramels, 1/2 cup margarine and rest of Eagle Brand milk. Add pecans. When cake is finished, pour caramel mixture over hot cake. Pour rest of cake batter over caramel mixture. Return to oven for 20 to 25 minutes or until firm. Frost when cool. Very rich!
Prepare dough as directed on package. Spread on pizza sheet, then add the sauce. Next put on the cheese. Then add all the other toppings as you wish. Bake at 350° for about 15 minutes or until crust is done.
Bake corn bread and cool. Break into pieces in 9 x 13-inch pan. Layer other ingredients onto corn bread in order given. Top with Miracle Whip and sweet pickle juice. Blend together. Refrigerate overnight.
Dissolve jello in 2 cups hot water. Add 1 1/2 cups cold water and juice of lemon. Chill until slightly thickened. Add drained pineapple, dried bananas and marshmallows. Chill until firm.
Crush cookies and put half crumbs in 9 x 13-inch pan. Mix cream cheese and butter until smooth with mixer. Mix in powdered sugar. Fold in whipped topping. In separate bowl, mix pudding, milk and vanilla. Fold in cream cheese and pudding mixture together. Pour into pan on cookie crumbs. Sprinkle remaining crumbs on top.
Prepare 9-inch crust, reserving 2 tablespoons of crumb mixture for garnish. Beat egg whites until frothy. Gradually beat in sugar. Beat until stiff and glossy. Beat yolks until thick and fold into egg white mixture. Fold in whipped cream, lemon juice and peel. Pour into crust and top with crumbs. Chill or freeze.
Beat egg white in a small bowl with mixer on high speed until foamy. Add half the sugar, beating until soft peaks form. Mix tapioca and remaining, sugar, milk and egg yolk in pan. Let stand 5 minutes. Cook and stir tapioca mixture on medium flame on stove until it comes to a full boil. Gradually add to egg white mixture, stirring quickly. Add vanilla. Refrigerate for 30 minutes.
Place ground beef and sausage in 9 x 13 x 2-inch casserole dish. Add onion, bell pepper and mushrooms. Pour on Ragu; sprinkle with cheese over sauce. Mix milk, eggs, oil, flour and salt. Slowly pour batter over cheese. Bake at 350° for 40 to 50 minutes.
Cook potatoes and salted onions in water until tender. Add pepper, butter and milk and bring to a boil. Serve hot. (Add celery to recipe, if desired). Makes 2 quarts.
Let hard boiled eggs cool, Cut eggs in half lengthwise. Remove yolks, Mix with mayo, salt and pepper. Put yolk mixture back into halved eggs. Cut cheese into triangles. Insert toothpick into cheese to form a "sail". Place into egg boat.
In a large frypan, cook hamburg and onion. When done, drain off excess grease. Add the remaining ingredients and simmer for 1 hour. Serve over your favorite pasta.
Put about 1/2 teaspoon oil in each little muffin tin; rub it all around the tin so that they will not stick. Get the oil hot before the batter is added. Fill each cup about half full. Let the Yorkshire get crisp and golden brown. Bake at 400° for 30 minutes.
Cook bacon until crisp. Remove from frying pan; drain. In a small amount of bacon drippings, cook ground beef and onion; drain well. Rinse and drain kidney beans and butter beans. Place in casserole dish. Add pork and beans. Mix sugars and remaining ingredients. Pour over baked beans and lightly mix together. Bake for 1 hour at 350°.
Cook and drain squash. Add all other ingredients. Bake in buttered casserole dish 30 to 40 minutes at 325°.
Fill a baby food jar 1/2 way full of whipping cream. Shake, shake, shake until solid butter forms, about 10 to 15 minutes. Pour off the buttermilk. Spread on bread or crackers.
Stew squash and chopped onion together and drain well. Mix together soup, sour cream and cheese and add squash and onion. In	a skillet, melt stick of oleo and add 3/4 package of herb dressing and mix well. Pour 1/2 of this into squash mixture. Pour all into 9 x 13-inch baking dish. Bake at 350° for 35 minutes or until bubbly and hot. Last 5 minutes, add remaining dressing mixture on top and bake just until browned lightly.
Mix mayonnaise, margarine and mustard. Put herb stuffing mix in blender and process into fine crumbs. Dip chicken breasts into mixture and roll in herb stuffing mix. Place in a shallow ungreased baking dish. Cover with foil and bake at 350° for 1 hour. Remove foil for the last 10 minutes to brown chicken. Makes 8 to 10 servings.
Mix Jell-O with hot pineapple juice; let set until syrup-like. Mix together cream cheese, sugar and vanilla. Add to pineapple juice/Jell-O mixture. Whip Milnot; add to mixture. Place vanilla wafer crumbs on bottom of pan; add mixture. Sprinkle top with vanilla wafers and refrigerate.
Microwave (High) butter in uncovered 1-quart bowl 45 to 60 seconds or until melted. Stir in cocoa and sugar. Add eggs, one at a time, beating after each. Blend in vanilla. Add flour and baking powder; mix well. Grease bottom only of 8-inch square dish. Sprinkle with cherries. Cover loosely with plastic wrap.
Prepare a vegetable tray with green onions, zucchini, yellow summer squash, radishes, mushrooms, celery, green peppers, carrots, small round tomatoes, etc. Mix all ingredients and chill. Chill vegetable tray. Serve after chilled. Recipe will feed several.
Place beef in a Dutch oven. Combine all remaining ingredients except rolls; pour over beef. Cover and bake at 350° for 5 hours, turning beef occasionally.
Cream together butter, sugars, eggs and vanilla. In separate bowl, mix flour, oats (powdered in blender), salt and baking powder. Mix creamed and dry ingredients. Add chocolate chips, melted chocolate and nuts. Place golf ball size or smaller on an ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 3 to 4 dozen.
Bring the first 3 ingredients to a full boil. Add a thick paste, made with the cornstarch and water. Cook and stir until very thick. Fold in the fruit. Pour into baked pie shell. Top with Cool Whip.
Boil squash and onion in water. Drain and mash. Add soup, pimentos, sour cream, salt and pepper. Mix well. Press 1/2 of stuffing mix into large baking dish. Spoon squash mixture over top. Top with remaining stuffing mixture. Bake at 350° for 40 minutes.
Preheat oven to 350°. Sift flour with baking powder and salt. Melt margarine in saucepan and stir in the brown sugar. Mix well. Let cool, then gradually beat in the eggs, one at a time. Add flour mixture, nuts, chocolate and vanilla. Mix well. Pour into greased 10 x 12-inch baking pan. Bake for 30 minutes. Cool and cut into bars.
Mix all ingredients; fold in egg whites last. Season to taste. Bake 1 1/2 hours or more at 325°.
Mix butter, powdered sugar, peanut butter and graham cracker crumbs thoroughly. Spread in buttered 9 x 10-inch pan and smooth it out. Chill in refrigerator at least one hour. Melt chocolate chips and spread over peanut butter mixture. Refrigerate 20 minutes and cut into squares.
Cook macaroni in salt and oil; rinse under cold water and sprinkle with milk to moisten. Combine onion, tomatoes, peppers and pickles in small bowl and set aside. In another bowl, combine sour cream, mayonnaise, beef broth, vinegar, pickle juice and dill weed. Mix into macaroni, keeping a small amount of sour cream mixture in reserve. Add vegetables and refrigerate for about 1 hour. You can add reserve to moisten just before serving.
Pour into baking pan that contains 1/4 pound melted butter. Over this, pour canned fruit (don't stir) and add 1 cup water. Bake at 350° until it rises to top and browns.
Brown chops in casserole. Pour sauce over all. Lay onion slices on top. Cover and bake at 425° for about 3/4 of an hour or until chops are cooked through.
Thoroughly mix rice, onion, sausage and 1/2 cup cheese. (May add 1/2 teaspoon ground red pepper.) Generously stuff peppers with rice mixture; top with remaining 1/2 cup cheese.
Cut beef cube steak into bite size pieces. Heat oil in large saucepan over medium-high heat until hot. Add beef; cook and stir until brown. Add beef broth and apple juice; bring to a boil. Add frozen vegetables, squash and basil. Reduce heat, cover and simmer for 10 minutes, or until vegetables are crisp-tender. Makes four 1 1/2-cup servings.
Combine all ingredients. Bring to a boil. Reduce heat to low and simmer 3 hours. Salt and pepper to taste. Makes 3 quarts.
Grate cheese. Mince pimento. Add all remaining ingredients and mix well. For creamy pimento cheese, prepare in a food processor.
Preheat oven to 350°. Combine the first six ingredients and mix well. Sift together the flour and baking powder. Add to potato chip mixture and mix well. Stir in peanuts. Drop mixture by teaspoon onto a greased baking sheet allowing space for cookies to spread. Bake 10 to 15 minutes or until lightly browned. Makes 5 dozen cookies.
Mix shortening, margarine, eggs and sugar until creamy. Then mix flour, tartar and baking soda. Gradually add to moist mixture. Dough will be a little stiff. Roll 1 teaspoon of dough into a ball and then roll dough ball in a mixture of sugar and cinnamon. Place on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Wash and drain vegetables. Peel onions; remove seed from peppers. Chop and measure all vegetables. Dissolve salt in 8 cups water. Pour over vegetables and let stand one hour. Drain. (If too salty, rinse and drain again.) Mix vegetables with sugar, seed and vinegar. Simmer 20 minutes. Bring to a boil. Pack, boiling hot, into hot jars; seal at once.
In large bowl, combine flour, baking powder and salt. In medium bowl, place egg, milk, sugars, oil and orange peel. Beat well 1 minute. Add to flour mixture and beat about 15 seconds to combine. Do not overmix.
Combine hot water, salt, oil and sugar in a large bowl. Cool to lukewarm. Soften yeast in water. Add yeast, egg, half of flour and beat well. Stir in enough flour to make dough easy to handle. Grease top of dough as needed; shape into small balls. Dip in melted butter; place 3 rolls in each section of greased muffin pan. Cover; let rise in warm place until double in bulk. Heat oven to 425° and bake for 12 to 15 minutes. Yields 18 rolls.
Mix melted butter, peanut butter, vanilla and sugars together. Pat into a pan. Melt chocolate chips and 4 tablespoons butter in a pan and pour over peanut butter mixture. Refrigerate and then cut into squares.
Combine chicken, onion, ginger, garlic, salt, turmeric, red pepper and oil in saucepan. When chicken is done, stir in coconut milk and 2 cans of water. Mix graham flour with enough water to make it a soupy consistency. Add to curry. Serve over cooked spaghetti and garnish.
Preheat broiler. Squeeze lemon over chicken. Sprinkle with salt. Place chicken, skin side down, on a broiler pan. Broil chicken 8-inches from heat for 10 minutes. Turn; broil for 5 minutes longer.
Mix jellos with water. When well dissolved, add sherbet and mix well. Chill a few minutes in freezer or refrigerator. Take out and add fruit and sour cream, folding them gently. Put in molds or whatever. Serves 12.
Cream the Crisco, butter and sugar together. Add eggs, one at a time, beating well after each one. Add baking powder to the milk, then alternately add the milk and flour. Beat well. Add 1 teaspoon of vanilla flavoring and lemon flavoring. Beat well. Pour into a greased and floured pan and bake at 325° for 1 1/2 hours. Start in a cold oven.
Boil chicken breasts until tender. Cool, debone and break into small pieces. Place all ingredients into a large pot. Season to taste. Cook on low to medium heat for 1 hour. Use the chicken stock also to thicken, if desired. Mix some cornstarch with water and stir into chicken stew slowly. Serves 20 to 25.
Mix together sour cream and cream of chicken soup. In another bowl, mix together grated cheese and onion. Heat tortillas in oil. Fill with sour cream mixture. Sprinkle cheese mixture over and roll. Bake at 350° for 30 minutes.
Preheat oven to 450°. Combine crumbs, garlic and cheese. Dip shrimp into egg and then crumbs. Place on a greased baking sheet. Bake 5 to 10 minutes, until shrimp curl. Serves 3 or 4.
Cream butter, sugar and extract. Add beaten egg yolks, then flour and fruit alternately. Fold in beaten egg whites. Grease and flour 3 loaf pans. Bake at 300° for 1 1/2 to 2 hours. Put small pan of water on shelf below.
Using a food processor, coarsely chop chicken, celery, pepper and onion. Transfer to large serving bowl. Add oranges and mayonnaise and mix. Serve over crisp salad greens with sliced almonds.
In a 5-quart Dutch oven or soup pot, brown the sausage. Add the green peppers, onions and garlic, cooking until tender, stirring occasionally. Add tomatoes and their juice, breaking up with fingers, macaroni, sugar, Worcestershire and the chicken broth. Heat to boiling. Reduce heat to low, cover and simmer to 1 hour, stirring occasionally. Makes about 12 cups or 8 main-dish servings, 420 calories per serving.
Beat eggs well. Add flour and sugar. Add milk, a little at a time, and vanilla. Mix well. Add melted butter. Pour in greased 9-inch pie pan and bake at 325° for 45 minutes, until firm.
Sift flour, baking powder and salt; add sugar. Cream butter and Crisco. Add milk and flour mixture. Add eggs. Add flavorings. Pour in greased and floured tube pan. Bake at 350° for 1 hour and 10 minutes.
Whip the first 5 ingredients together; set in refrigerator until firm. Put 1/2 mixture in graham cracker crust. Spoon cherry pie filling into middle, then cover with remaining mixture. Sprinkle a few graham cracker crumbs on top. Blueberry filling is also good.
Have baked pie shell ready. Cook first 3 ingredients, stirring constantly until thick. Add jello, food coloring and almond flavoring; cool. Add strawberries. Stir to coat. Pour into pie shell and refrigerate. Add Cool Whip and garnish with sliced strawberries.
Combine eggs, sugar and oil in a large mixing bowl. Beat well. Combine flour, soda and cinnamon. Do not sift. Add to sugar mixture. Beat well, adding orange juice. Stir in pecans, coconut and apples. Bake in greased tube pan at 350° approximately 1 hour and 20 minutes. Let stand in pan 15 minutes. Glaze while hot. Punch holes in cake before glazing.
Combine all ingredients (except bread). Trim crusts from bread. Take three slices of bread and generously frost like a layer cake, including sides. Place on a cookie sheet. Repeat this for the whole loaf of bread. Freeze for at least 1/2 hour. Remove from freezer and cut each piece into 9 pieces. Bake on greased sheet for 10 minutes at 350°.
Slice bread in half lengthwise. Drizzle olive oil. Sprinkle on seasonings. Stack vegetables on top. Put more olive oil and seasonings. Top with Mozzarella cheese. Broil in the oven until bread is crunchy and cheese is bubbly. Slice and enjoy!
Mix together sausage, wine, onion, Parmesan cheese, salt and butter. Fill mushroom caps with mixture. Bake at 350° for 15 minutes. Remove from oven and sprinkle with Mozzarella. Continue to bake until cheese is melted.
Mix all together. Marinate 24 hours and bake at 325° for 1 hour or you can barbecue, also. You may substitute any kind of meat.
In a large bowl, combine sugar, brown sugar, margarine, water, vanilla and eggs. Blend well. Lightly spoon flour into measuring cup and level off. In medium bowl, combine flour, baking soda and salt. Mix well. Add to sugar mixture. Mix at low speed until well blended. Cover with plastic wrap. Refrigerate at least 2 hours for easier handling. Heat oven to 375°. Using about 1 tablespoon of dough, press dough around each candy wafer to cover completely. Place 2-inches apart on cookie sheet. Top with walnut. Bake for 7 to 9 minutes. Immediately remove from cookie sheet. Makes 5 dozen cookies.
Thaw broccoli in cold water. Mix together in bowl; broccoli, 2 cups cheese, chicken and onion. Blend in blender; milk, eggs, Bisquick, salt and pepper. Put broccoli mix in greased 10-inch pie plate. Pour Bisquick mix over top. Bake at 400° for 25 to 35 minutes until knife inserted comes out clean. Top with remaining 1 cup cheese. Bake until melted. Cool 5 minutes before serving.
In heavy saucepan over low heat, melt chips with sweetened condensed milk and butter. Remove from heat when well blended. In large mixing bowl, combine marshmallows and nuts. Fold in chocolate mixture. Spread on wax paper lined 13 x 9-inch pan. Chill for 2 hours. Cut into squares.
Mix cornmeal, hominy, oil, salt and water. Boil and stir 3 or 4 minutes until thick. Cool. Line large casserole with mixture. Reserve some for top.
Shred zucchini to measure 2 cups; set aside. Cream sugar and oil. Add eggs, zucchini and vanilla; mix well. Add raisins and nuts to dry ingredients. Combine with zucchini mixture; mix well. Pour into two greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour. Let stand 10 minutes, turn out on wire rack to cool.
Preheat oven to 350°. Mix flour, butter, and confectioners sugar. Press in a 8-inch by 8-inch by 2-inch pan, building up 1/2-inch edge. Bake 20 minutes. Beat remaining ingredients for 3 minutes. Pour over baked crust. Bake 25 minutes more. Cool and cut into squares.
In large pot, cook hamburger, onion and green pepper until brown; drain. Stir in sauce mix, water, chili powder, salt and tomatoes. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, 10 minutes. Stir in macaroni and corn. Cover and cook 10 minutes longer. Makes about 9 cups.
Mix ingredients. Place in microwave for 5 minutes; stir. Continue in microwave until melted and smooth. (I use jalapeno cheese for extra hot and spicy Queso.)
Preheat oven to 350°. Grease and flour a 12-cup Bundt, tube or streusel pan.
Pour into a 34-cup percolator the apple cider and the ginger ale. Place into the percolator basket, the cinnamon candies, 2 sticks cinnamon and the 24 cloves. Perk and serve hot. Makes 30 (1/2 cup) servings. This punch is not only delicious, but the fragrance is wonderful.
Grind peppers and onions. Let stand about 2 hours, then drain. Add hot pepper, salt and vinegar. Let come to a boil, then can.
In a 2-quart saucepan, combine all ingredients, except apples. Bring to a boil. Reduce heat and simmer 15 to 20 minutes. Add apples and simmer 15 to 20 minutes more or until most of the liquid is evaporated and sauce coats the back of a spoon. Cool thoroughly. Makes 1 1/2 cups. Use this over fish or poultry.
Equal parts grape jelly and chili sauce. Heat. Put wieners in and serve warm from a chafing dish.
Bake 45 minutes at 350°. Double recipe for 3 regular pies.
Drain 1 can of lima beans. Mix remaining ingredients and bake in covered casserole for 1 to 1 1/2 hours at 300° to 325°. Serves 6 to 8. Delicious with ham.
Peanut butter or nuts can be added. Use square baking dish greased with butter. Combine cocoa, sugar and salt in heavy 4-quart saucepan. Stir in milk. Add milk gradually. Bring to bubbly boil on high heat, stirring continuously. When this comes to a rolling boil, reduce heat. Do not stir. Cook until mixture forms a soft ball when small amount is dropped in cold water. Remove from heat. Add butter. Add vanilla. Add peanut butter and nuts, if desired. Cool. Beat until thick and pour into dish.
For each serving, place a scoop of ice cream on top of a brownie. Top with strawberry pie filling. Garnish with chocolate and nut. Can use chocolate syrup (optional) or butterscotch, raspberry, blueberry, cherry or any topping.
Bring to a boil and pour over corn, beans, etc., while hot. Put in refrigerator to marinate.
Cream together butter and sugar. Beat in eggs, then add corn syrup, salt, vanilla and liquor. Stir in chocolate chips and nuts. Turn into pastry shell. Bake at 375° for 45 minutes.
Mix mustard and vinegar together. Let sit overnight. Next day, add eggs and sugar. Cook over medium heat until desired consistency. Put in jars when cool, then refrigerate.
Place meat in roaster. Sprinkle onion soup mix over top. Add mushroom and onion soup. Pour Coca-Cola around meat (not over) and bake, covered, at 350° for about 4 hours. Add potatoes and carrots the last hour of baking time.
Layer broccoli in bottom of greased 11 1/2 x 7 1/2-inch dish. Make a layer of chicken pieces. Combine soup, mayonnaise, lemon juice and curry powder and pour over chicken. Sprinkle on the cheese. Sprinkle on bread crumbs and drizzle with butter. Bake, uncovered, in 350° oven for 30 minutes.
Place first 8 ingredients in baking dish and top with cornflakes mixed with 1 tablespoon melted butter. Sprinkle on top and bake at 350° for 1 hour or until done.
Soften cream cheese; chop olives to taste. Chop green onions to taste. Add milk and stir together to blend smooth.
Mix all ingredients together, except cucumbers or squash. Bring to a boil. Add sliced cucumbers or squash. Simmer about 5 minutes. Keep stirring until cucumbers or squash change color. Pack in jars and seal.
Mix all ingredients well. Pour into prepared pie shell. Preheat oven to 375°. Bake 35 minutes or until brown. Cool before serving.
Make fluffy mashed potatoes. Beat in well beaten egg yolks, then fold in stiffly beaten egg whites. Place in greased casserole dish. Bake at 350° for 30 minutes or until puffed and brown.
Combine mashed sweet potatoes, orange juice, milk, sugar and vanilla in a medium bowl. Beat at high speed of an electric mixer until smooth. Spoon mixture into a 1-quart casserole. Combine brown sugar and flour; cut in margarine with a fork. Stir in pecans and sprinkle mixture over potatoes. Bake, uncovered, at 375° for 20 to 25 minutes or until lightly browned.
Cream butter and sugar until fluffy. Add salt and vanilla. Work in flour gradually. Stir in chopped walnuts. Chill. Shape into small balls. Bake on ungreased sheet at 350° for 15 to 17 minutes. Cool three minutes and roll in powdered sugar. Cool on rack. Dust again in sugar. Good for Christmas time.
Melt 1/2 stick butter in skillet. Saute bell pepper and onions until soft. Add shrimp. Cook on medium heat until done (3 to 4 minutes). Do not overcook the shrimp. Add seasoning while shrimp is cooking. When shrimp are done and all seasonings added, turn off heat and add 1/2 stick butter. Mix well. Add drained spaghetti and mix well. Serve immediately. (This recipe called for 2 sticks of butter originally, but I have cut it down. If you end up with more spaghetti than shrimp mixture, you can add more butter.)
Beat eggs until light. Gradually add sugar, cream and lemon juice. Mix well. Cook in double boiler until smooth and thick. Stir constantly. Cool. Whip 1 cup heavy cream. Combine fruit mixture, warm mixture and whipped cream. Chill 24 hours.