HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon and set aside. Save bacon grease. Scramble eggs with salt, pepper, small amount of milk (enough to make fluffy) in small amount of grease. Dice and saute onion and bell pepper in bacon grease. Add rice to onion, bell pepper and bacon grease. Heat and stir with grease absorbed by rice. Add water, salt and soy sauce. Cook until water is absorbed. Add bacon and scrambled eggs to rice. Mix in and ready to eat.
Sift flour and sugar and set aside. Bring oleo, cocoa and water to a boil; pour over flour mixture while still hot. Mix well. Add rest of ingredients. Pour into 11 x 18 x 1-inch pan and bake for 15 minutes until springs back at 350°. Grease bottom of pan.
Stir with a fork the cake mix, oil and eggs until dry mix is gone. Roll into balls the size of nickel. Do not flatten. Bake at 350° for 5 to 6 minutes or until top cracks. Cool completely and ice centers.
Place all ingredients in blender; blend until creamy. (You can adjust consistency by adjusting milk used.) Yields 2 cups. Approximate calories: 1 cup equals 190 calories; 1 tablespoon equals 10 calories. Will keep up to 2 weeks.
Cook beans until tender. Meanwhile, prepare sauce. Lightly brown the garlic in olive oil. Remove garlic. Let oil cool a bit and add tomato and basil; fry for 10 minutes over medium heat. Add a little water if mixture seems too dry. Then add cooked beans with 1/4 cup more water and stir on low heat until water is evaporated and beans are just lightly frying in the tomato-oil sauce. Salt and pepper to taste. You may serve at this point or even better refrigerated for a few hours. Reheat. Serve. Freezes well. Serves 4 to 6.
Combine first 6 ingredients in a bowl. Spread on one side of tortillas. Roll up tightly. Wrap and refrigerate for at least 1 hour. Slice into 1-inch pieces. Serve with picante sauce. Makes about 5 dozen.
Combine lemon juice, brandy, cherry juice, curacao and sugar, stirring until sugar dissolves. Pour over ice in punch bowl; add champagne and tonic water just	before serving. Yield:	5 quarts.
Place all ingredients in blender; cover. Blend on medium speed until smooth, approximately 30 seconds. Cover and chill. Makes 1 1/4 cups.
Preheat oven to 400°. In a large bowl, mix bran, sugar, flour, salt and soda. Beat eggs, milk and oil. Add to bran mixture. Mix thoroughly and store in refrigerator in covered container. Fill muffin tins 2/3 full. Bake for 15 minutes. Will keep in refrigerator for 6 weeks.
Cook macaroni according to package directions; drain. In a bowl stir milk into soup. Add chicken, half the cheese, the mushrooms, pimiento and cooked macaroni; mix well.
Preheat oven to 350°. Mix cake mix, butter and eggs. When thoroughly mixed, add chocolate chips. Mix well. Grease cookie sheet. Drop by teaspoon 4-inches apart. Bake 10 minutes. Makes 3 dozen.
Dissolve yeast in warm water. Stir in milk, sugar, salt, shortening and 2 1/2 cups flour; beat until smooth. Mix in remaining flour to form soft dough; knead. Place in a greased bowl. Turn greased side up. Cover. Let rise until double. Punch down dough and divide into 24 equal pieces. Shape into smooth balls and place on a greased baking sheet. Cover. Let rise until doubled, about 45 minutes. Heat oven to 275°. Bake 20 to 30 minutes. Do not let rolls brown. Remove from pans and cook at room temperature. Place rolls in plastic bag or aluminum foil. Store in refrigerator several days or freeze. At serving time, brown in 400° oven for 7 to 10 minutes. Makes 2 dozen.
Combine dry pancake mix with sugar and water. Mix well. (Batter should be quite thick.) Dry hot dogs by patting with a paper towel. (Batter sticks best to dry hot dogs.) Dip hot dogs in batter, then roll in corn chips to coat well. Fry in small amount of hot oil until golden brown and crusty.
In medium bowl, beat together eggs, milk and soup. Stir in croutons, flaked salmon, green pepper, onion and chopped broccoli into a buttered 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Sprinkle Parmesan cheese over top.
Put chicken in crock-pot (large pieces in bottom). Mix together mushrooms, tomato sauce and water. Add the spaghetti seasoning and blend well. Pour the mixture over the chicken. Move chicken pieces slighlty to coat each piece. Cook on low 8 to 9 hours. Serve over steamed rice or noodles.
Beat egg whites until stiff, but not dry. Beat in sugar gradually. Beat egg yolks until thick; fold into egg whites, then fold in vanilla, flour and salt. Add nuts. Shape into 4 1/2-inch fingers on baking sheet covered with Pam spray. Bake at 350° for 10 to 12 minutes. Roll in confectioners sugar after they cool for a few minutes.
*Be sure to use the common wild purple violet, not the African violet (often grown as a houseplant).
Brown meats together and drain. Melt Velveeta cheese into meats. Add Worcestershire sauce and garlic powder. Place a heaping amount on each slice of party rye. Bake at 350° for 10 minutes.
Mix thoroughly. Store in airtight jar or container. Use 2 teaspoons of instant mix to a cup of boiling water for 1 cup of quick spicy tea.
In a large saucepan, cook the first four ingredients until thick. Remove from heat. With a wooden spoon, add the nuts and Rice Krispies to the mixture. Mix well. Wet hands and form mixture into balls or logs. Roll in coconut. Place on a cookie sheet and place in refrigerator until hard.
Cut broccoli into florets. Cook until tender and drain. Cook cheese tortellini in boiling water and drain. Combine the cheese tortellini, broccoli and onion. Put 1/2 of the salad dressing over mixture and toss. Refrigerate overnight. Add additional salad dressing to taste.
Preheat oven to 300°. In a medium bowl, combine flour, soda and salt. Mix well with a wire whisk and set aside. In a large bowl, blend sugars with an electric mixer. Add margarine and mix to form a grainy paste. In a small bowl, beat egg whites until fluffy. Add egg whites, honey and vanilla to sugar mixture, and beat until smooth. Scrape down sides of bowl. Add the flour mixture and chocolate chips; blend on low speed just until combined. Do not over mix. Drop by rounded tablespoonfuls onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 18 to 20 minutes until lightly browned. Immediately transfer cookies with a spatula to a cool, flat surface.
Mix jello with boiling water. Add frozen strawberries. Mix until melted. Add drained pineapple and mashed bananas. Pour 1/2 mixture into 9 X 13 pan. Cool until set. Spread sour cream over top. Pour remaining jello over sour cream. Let set.
Mix berries well with crushed pineapple. Pour into baking dish. Add cake mix evenly on top of berries; mash down. Cover top with pieces of oleo. Bake at 350° until brown.
Drain juice from all beans. Put them and other ingredients into a bowl and mix lightly. Bring sugar, vinegar and salt to a boil. Cool, then pour over ingredients. Let marinate in refrigerator for 24 hours. Drain and serve.
Beat well sugar, oil and eggs together. Mix dry ingredients together and add alternately with buttermilk. Beat well and add walnuts, coconut and extract. Bake in a well-greased and floured tube pan. Bake at 325° for 65 minutes. Pour syrup over cake while hot. Allow to remain in pan for 4 hours to absorb syrup.
Hollow (half way) tomato, placing tuna fish into cavity of tomatoes. Place anchovy on top of tuna. Sprinkle bread crumbs on top anchovy. Sprinkle oregano on top of the bread crumbs. Bake tomatoes at 350° in oven or until tomatoes are soft. Serve with side dish of pasta.
Soften bread crumbs in 1/2 cup water and mix with hamburg. Form into 24 meatballs. Chop onion. Heat 2 tablespoons cooking oil. Fry onion and meatballs until slightly browned. Pour in condensed, undiluted soup and well drained peas and carrots. Heat thoroughly. Serve over potatoes (instant, if desired).
Brown onion in butter until transparent. Add mushrooms, flour, salt, pepper, m.s.g., garlic and paprika. Saute beef. Add soup (undiluted). Simmer 15 minutes. Add sour cream and serve over rice, noodles, etc.
Mix all ingredients with a wire whisk. Pour 1/4 cup mixture onto preheated griddle. Turn the pancakes over when the shininess goes away. Serve warm with syrup. Serves 4 to 6.
In a large bowl, stir all of the above ingredients together. Spoon into a casserole dish that has been sprayed with a nonfat cooking spray. Bake at 350° for 15 to 20 minutes. Serve with fat-free saltine crackers as a spread. Yields 3 cups, 12 (1/4 cup) servings.
Drain canned fruit; retain juice. To juice, blend in pudding and Tang. Add thawed strawberries. Chill at least 3 hours. Add bananas just before serving.
Boil ingredients for 5 minutes. Pour over cucumbers packed in jars and seal.
Drain all fruit well; mix in large bowl. Add coconut and cottage cheese along with marshmallows. Fold in sour cream and chill overnight.
Prepare mix according to package directions. Mix beef with evaporated milk and divide into 5 patties. Flatten each to form a 6-inch circle. Spoon 1/4 cup of dressing in the center of each patty. Draw edges over stuffing and seal. Place in 1 1/2-quart casserole dish and combine soup and sauce and ketchup. Heat until bubbly and pour over stuffed patties. Bake uncovered for 45 to 50 minutes in moderate (350°) oven. Can also used a can of cream of celery soup.
Peel onion, leaving root end intact. Cut onion vertically into quarters, cutting to within 1/2-inch of root end. Cut each quarter vertically into thirds.
Sift dry ingredients together. Mix raisins and pecans with 2 tablespoons flour mixture in small bowl. Blend sugar and oil in large bowl. Add eggs and vanilla; beat well. Add flour mixture and carrots; mix well. Stir in raisin mixture. Turn into greased loaf pan. Bake at 350° for 1 hour or until bread tests done. Cool in pan on rack. Makes 6 to 8 servings.
Cook meats together in large skillet. Brown and drain; add tomatoes (break up). Stir in tomato paste and garlic salt. Heat to boiling. Reduce heat and simmer 20 minutes. Heat oven to 350°. Mix cottage cheese and 1/2 cup Parmesan (set aside); also set aside 1 cup meat sauce and 1/2 cup Mozzarella. In ungreased baking pan, 13 x 9 x 9-inch, alternately layer cooked noodles, meat and cottage cheese. Spread reserved meat sauce and Mozzarella across top. Bake, uncovered, 45 minutes. Let stand 15 minutes.
Preheat oven to 400°. Grease jelly roll pan, then cover with waxed paper. Grease waxed paper top. Add water to egg yolks and beat until light yellow in color. Stir in vanilla. Add sugar gradually and beat thoroughly. Sift flour, baking powder and salt. Fold into the batter. Beat egg whites until very stiff, then fold into the batter. Pour batter into greased pan. Bake in a 400° oven for 13 to 15 minutes. Invert pan at once on a cloth sprinkled with powdered sugar and roll. Cover with a damp cloth. (The damp cloth keeps the cake moist and makes it easier to roll later.) Let it cool completely. Unroll and spread with jelly or jam and roll again. Sprinkle with powdered sugar. Enjoy!
Chop squash, onions and peppers. Mix salt and water and pour over vegetables. Let stand for 2 hours.
Mix eggs well with fork. Add remaining ingredients and mix well. Pour into a greased 9-inch baking dish. Bake at 350° for 35 to 40 minutes or until firm to touch.
Combine broccoli, raisins, sunflower seeds, onion and bacon. Make dressing of remaining ingredients. Stir dressing into first mixture and marinate at least 2 hours before serving. Best if left overnight.
Cook rice. Add remaining ingredients. Put in oven to cook until it bubbles. Serve hot.
Mix together first four ingredients into salad. Cook hamburger and drain. Add water and 1 envelope taco seasoning. Cool and then add to salad.
Combine all ingredients and mix well. Drop by teaspoon about 1-inch apart on well-greased baking sheet. (You may decorate with halved maraschino cherries or sprinkle with multi-colored sprinkles or sugar crystals.) Bake at 350° for 10 to 12 minutes or until lightly browned. Remove at once with moistened spatula.
Beat oil and sugar; add eggs and mashed bananas. Add remaining ingredients. Bake at 350° for 40 to 45 minutes for bread; 25 to 30 minutes for muffins. Makes 2 loaves or 24 muffins.
Mix by hand and pour into greased 9 x 13-inch pan. Bake for 35 minutes at 325°.
Combine cucumber, onion, green pepper and salt in large bowl. Cover with water and set aside for 2 hours. Mix sugar, vinegar, celery seed and mustard seed. Heat mixture. Drain vegetables. Pour heated mixture over cucumbers. Let set overnight in refrigerator, then freeze.
Sift powdered sugar and cocoa together. Set aside. Melt Velveeta cheese and butter in double boiler and mix well. Then add sugar and cocoa mixture, vanilla and chopped nuts. Pat into a buttered brownie pan. Makes 5 pounds. This fudge freezes well and tastes great.
Peel carrots and slice thin. Cook carrots, covered, in 1/2-inch of boiling water for 8 minutes, then drain. Turn carrots into a 1-quart baking dish. Stir in remaining ingredients, except almonds. Bake, uncovered, in a preheated 375° oven for 35 minutes. Stir occasionally. Spoon into serving dish and sprinkle with almonds. Serves 4.
Combine first 6 ingredients in a bowl and mix well. Beat 2 minutes or longer. Pour mixture into pie shell and bake at 325° for 45 minutes.
Cut outer leaves of cabbage and drop in large pan of boiling water. Boil until leaves are workable; drain and cool. Combine beef, onion, bell pepper, celery, rice and cabbage together. Add 1 can tomato sauce, which has been mixed with 1 cup of water; use seasonings to taste. Mix well. Roll into cabbage leaves and tuck ends in. Hold together with toothpicks. Place rolls into a large pan or roaster. Mix other can of tomato sauce and 1 cup water together and pour over rolls. Cover and cook on low heat for 45 minutes. Makes 6 servings.
Mix onion, salt, pepper, lemon juice and mushroom soup in a saucepan. Bring to a boil over medium heat. Drain and flake tuna fish and add it to the soup mix, along with the rice. Put in greased 1 1/2-quart baking dish. Top with grated cheese and dash of paprika. Bake, covered, in 375° oven for 20 minutes. Makes 4 servings.
Let sausage and cheese be at room temperature. Grate cheese. Mix all ingredients by hand. Make into balls. Bake at 350° until brown.
Brown meat. Add next 4 ingredients. Bring to a boil and simmer 10 minutes. In a small bowl, mix the Ricotta and cottage cheese, egg and Parmesan cheese. Put a little meat sauce in bottom of a 9 x 13-inch pan and start alternating layers: layer of noodles (raw), 1/3 meat sauce and 1/2 cheese. Repeat and sprinkle Mozzarella on top. Cover with foil. Bake at 350° for 1 hour. Let stand 10 minutes before cutting.
Make the tomatoes into juice. In a quart or so of juice, cook the garlic, hot peppers and onion, then run in blender. Now put all this in the rest of the juice with the rest of the ingredients, except tomato paste. Cook for 2 hours.
Melt butter and chips together. Beat eggs; add all other ingredients. Pour in unbaked pie shells. Bake at 350° for 45 minutes.
Bring slowly to a full rolling boil, stirring constantly. Boil briskly until it reaches soft ball stage on candy thermometer. Cool to lukewarm. Add vanilla and beat until thick enough to spread.
Line large baking dish with chips. Brown ground beef and onion; add sauce and soups. Spread 1/3 of the mixture over chips. Top with 1/3 cup grated cheese. Alternate layers, cheese on top. Bake at 350° about 30 minutes.
Mix flour, soda and salt thoroughly. Mix apples and sugar. Add oil, nuts, well beaten eggs and vanilla. Sift dry ingredients and add mixing well. Put in greased 9 x 13-inch pan. Bake in 350° oven for 1 hour.
Cream butter and sugar. Add eggs and beat well. Add pineapple. Stir in bread cubes. Bake in a greased 1 1/2-quart casserole, uncovered, at 350° for 1 hour or until lightly browned. Serves 6. Good with roast beef.
Drain shrimp. Chop onion very fine. Mix shrimp, mayonnaise and onion. Add horseradish until you like the flavor and enough ketchup to color the dip a soft pink. Chill several hours or overnight. Serve with chips.
Preheat oven to 350°. Peel the lemons and cut the lemon rind into julienne strips. Squeeze juice from lemon and reserve.
Shred cabbage and put in shallow 4-quart casserole. Pour milk over. Sprinkle with bread crumbs. Dot with butter. Cover and bake at 350° for 30 minutes. Uncover and bake for 30 minutes longer. Goes great with corned beef and boiled red potatoes. Makes 6 to 8 servings.
Melt butter in 9x13 baking pan, while heating oven to 400°. Meanwhile, put peeled, whole onions in a saucepan with sweet potatoes that have been peeled and cut into 1 inch thick slices. Add water to cover, bring to boil, let stand. Sprinkle chicken with salt and pepper, dip in egg mixture, coat with bread crumbs. Roll in butter and place in pan to form a layer. Tuck onions and sweet potatoes under chicken. Bake 45 min to 1 hour-Basting.
Mix all together and add enough plain flour to make a stiff dough. Divide in twelve equal parts and knead each part with self-rising flour. Pat out in a ruffled edge pie pan in a thin layer. Bake until brown. When layers cool, put dried apples mixed with applesauce that has been sweetened and your favorite spice added. Makes two 6 layered cakes.
Combine all ingredients (except crust) in a bowl. Mix well with mixer. Pour into crust and let set in refrigerator for about 3 hours. Serve.
Cook cake mix as directed on package. Crumble half the cake into a large bowl, then put 1/2 can cherry pie filling, 1 box of prepared vanilla pudding, 1/2 can crushed pineapple and 1/2 bag chopped pecans. Repeat again with other half of cake. When finished, spread with Cool Whip and top with other half of pecans. Put in refrigerator 3 hours before you eat.
Cream butter and sugars. Beat egg; add oil, vanilla, oats, coconut, corn flakes and nuts. Mix together flour, soda and salt. Add to mixture. Drop by spoonfuls and bake at 350° for 8 to 10 minutes.
Marinate pork chops at room temperature for 1 hour in combined soy sauce, garlic and pepper. Turn chops once or twice and baste with the marinade. Broil for 30 minutes on each side, basting frequently, with chili barbecue sauce. Serves 6.
Combine all ingredients and cook down until thickened. Store in sterile pint jars. Makes 3 1/2 pints.
Blend oil, sugar and eggs. Add apples, walnuts, soda, salt, cinnamon and milk. Mix until well blended. Add flour slowly, mixing until very well blended. Bake in ungreased 11 x 13-inch pan at 350° for 55 to 60 minutes. Serve with whipped cream.
Cut zucchini in half and hollow each half. Cube remaining portion of zucchini and combine in a bowl with the other ingredients. Blend until well mixed. Stuff mixture into hollowed zucchini and place in a heavily buttered baking dish. Cover and bake at 350° for 30 minutes. Makes 4 servings.
Remove any fat from roast. Pour the water in crock-pot; add dry Italian dressing and stir. Cook on low for 24 hours. Take the roast out and shred the meat. Add the gardinara if desired.
Line cookie sheet with foil. Spray with Pam. Then line with saltine crackers. Crackers must touch. In pan put 1/2 pound butter and 1 cup sugar. Cook until boils and it's foamy. Then pour over crackers and bake in 350° oven for 10 minutes. Then sprinkle Hershey milk chocolate chips on top immediately. Spread around, then refrigerate until it hardens. Peel off the foil and cut into pieces. (Tastes like bark candy.)
Cut apples in half. Cut out core. Place in an 8 x 8-inch baking dish. In small saucepan, put sugar, water and jello. Cook until sugar dissolves. Add nutmeg and cinnamon. Pour over apples. Bake at 375° until apples are tender.
Saute eggplant in batches until lightly brown, adding oil as necessary. Preheat oven to 375°. Layer half eggplant, zucchini, mushrooms, pepper, tomato, spinach and cheese in 3-quart casserole. Sprinkle oregano, salt and pepper to taste. Repeat with rest of ingredients. Bake uncovered until vegetables are tender, 30 minutes. Serves 6 to 8.
Mix oleo, oil, eggs and sugars. Add remaining ingredients. Drop by spoonfuls on ungreased cookie sheet. Press each one with a glass dipped in sugar. Bake at 375° for 10 to 12 minutes. Yields approximately 5 dozen.
Put cranberries through grinder or chop in blender. Grind 1 whole orange. Remove rind of second orange before grinding. Core and peel apples before grinding.
In shallow dish, pour dressing over chops. Cover and marinate in refrigerator, turning occasionally, 3 hours or overnight. Remove chops; reserve dressing. Grill or broil, turning and basting frequently with reserved marinade until done. Do not brush with marinade during last 5 minutes of cooking.
Brown flour, chili powder and oil. Stir in 1 1/2 cups water gradually. Bring to boil; turn on low. Brown ground beef, onion, bell pepper, salt and pepper. Add enchilada sauce and tomato sauce; simmer. Dip tortilla in flour mixture; lay on plate. Add beef and cheese. Fold in; lay in pan. Do all 10 tortillas; sprinkle with extra cheese. Bake at 350° until cheese melts.
Place sugar and butter over low heat until melted. Remove and cool slightly. Add eggs and beat well. Add other ingredients and pour into a lightly greased 7 x 11-inch pan. Bake at 350° for 25 to 30 minutes. Cool and cut into bars.
Mix popcorn and gumdrops in a very large bowl. Combine syrup and salt in saucepan; cook, stirring occasionally, to 254°. Remove from heat. Add vanilla extract and food coloring. Slowly pour over popcorn mixture, tossing until coated. Quickly shape into 16 balls.
Line a pie plate with vanilla wafers, bottom and sides, then crush some wafers to make crumbs. Mix condensed milk and lemon juice. When it thickens, add Cool Whip which has been brought to room temperature. Mix well. Pour in pie crust and sprinkle vanilla wafer crumbs on top. Refrigerate.
Steam broccoli until tender. Melt Cheez Whiz in microwave. In large pot, add Cheez Whiz and butter on low until melted with mushroom soup. Use empty can to measure milk. Add milk and broccoli. Bring to slow boil. Simmer and enjoy. Serves 10.
Cook beans a few minutes; drain. Stir in soup, garlic juice, sugar and almonds. Pour oleo over crumbs. Layer beans, cheese and crumbs in casserole with crumbs on top. Bake at 350° for 30 to 45 minutes.
Dissolve jello in boiling water. Cream the cheese with the sugar. Mix with cooled gelatin mix. Whip the Milnot and fold into gelatin mix. Melt butter. Mix with graham cracker crumbs. Line pan with crumbs (press). Pour gelatin mix into crust and chill.
Prepare green sticks, removing bark. Make Bisquick dough as directed on package. Make strips of dough and wind around stick. Hold 6 inches over medium coals until dough bakes and then closer to brown. Keep turning to brown evenly.
Blend well, cover and refrigerate for 2 hours before serving. Serve with favorite crackers.
Stir well first 3 ingredients; add Cool Whip and cottage cheese. Stir well and chill.
Pat biscuits into well-greased muffin tins. Cook sausage and drain. Fill muffin tins with sausage. Mix egg with half and half and pour about 1 tablespoon over sausage. Bake at 375° for about 20 minutes or until brown. Remove from oven; sprinkle grated cheese on top and return to oven to melt cheese.
Brown meat with half of chopped onion; drain. Add ketchup, chili powder and beans. Simmer for 20 minutes on low heat. Top with cheese (grated), olives (halved) and the rest of the chopped onion. Serve over favorite chips.
Combine peas, celery, green onions and cashews; mix well, stir in sour cream and Garden Caf Dressing. Season to taste with salt and pepper. Cover tightly with plastic wrap and refrigerate to chill and blend flavors. Add crumbled bacon just before serving either by mixing it in, or by sprinkling on top as a garnish.
In a large skillet, heat oil. Add sausage, onion, garlic and bell pepper. Cook 5 minutes or until vegetables are tender. Stir in beans, pimiento, olives, vinegar, Tabasco sauce, oregano and parsley. Heat through and serve.
Mix all ingredients (except pie shell) together well. Pour into unbaked pie shell. Bake at 350° for 35 minutes.