HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute bacon until almost crisp. Add onion; continue to saute until onion is tender. Drain excess fat. Combine bacon and onion with beans and remaining ingredients in a 1-quart casserole. Bake, uncovered, in a 375° oven for 50 to 55 minutes.
Mix ingredients in a pot and bring to a boil. Turn off heat. Let stand several hours. Shake well. Strain and serve hot or cold.
Mix Good Seasons according to directions, except using 2 tablespoons vinegar and 1/4 cup water to the oil. Add McCormick Salad Seasoning. Mix vegetables with spaghetti and pour dressing over. Chill overnight.
Mix by hand; chill and form into balls. Roll into chopped pecans. Serve with your favorite crackers.
Mix marinade ingredients. Add chicken; turn once for 12 to 24 hours. Bake at 350° for 30 to 40 minutes in a foil lined pan. Drain. Replace in oven and bake until crisp.
Brown sausage; drain. Add cheese, garlic mix and milk. Keep warm in fondue pot. Serve with chips. (Fritos are excellent with this.)
If 3 pound roast, mix the salt, pepper and brown sugar and rub well into all sides of the meat. Place in casserole. Add a small amount of water (approximately 3 tablespoons). Roast at 325° for 1 hour or until done. Cover until done. (Roasting time is approximately 30 to 35 minutes per pound of beef. If it is a boneless, rolled roast, increase time about 10 minutes per pound.)
Cook dried apples in 4 cups water until tender. Drain and save juice. Measure 2 cups juice, adding water if needed. Mix 1/4 cup sugar with dry baking mix. Stir in sourdough starter to moisten flour. Turn out onto a floured surface; knead lightly. Pat or roll to a 12 x 18-inch rectangle. Sprinkle with apples. Roll, starting at short end. Cut into 12 slices. Put remaining sugar, brown sugar, cinnamon, nutmeg, butter and the 2 cups apple liquid into a large deep skillet. Bring to boil. Gently lower apple slices into hot syrup. Bake in a 375° oven for 35 to 40 minutes.
Mix all ingredients in bowl. Place teaspoon each in hot oil until golden. Drain; sprinkle with powdered sugar and serve.
Trim cobs and let stand in a warm place for 1 1/2 hours. Drain. Chill in cold water. Make a syrup of vinegar, sugar and spices tied in a cheesecloth bag. Bring to boiling point and add corn cobs. Cook 5 minutes. Remove spice bag. Fill sterilized jars with cobs and liquid. Seal and store in a cool dark place.
Drain pineapple and mix with sour cream and pudding mix. Pour mixture in a graham cracker crust and top with Cool Whip. Chill and serve.
Put jelly and barbecue sauce in crock-pot. Add frozen meatballs. Cook on low until meatballs are warm, then serve.
Mix first 3 ingredients and pat in a 9 x 13-inch pan. Bake 25 minutes at 375°. Cool. Beat next 3 ingredients and spread on first mixture. Beat the lemon pudding mix and milk together until it begins to thicken. Spread over cheese mixture and spread Cool Whip over this. Sprinkle crushed nuts on top. Refrigerate.
On waxed paper, sift together 3 times, 1/2 cup of the sugar and the cornstarch. In a large bowl beat together the whites of the eggs, cream of tartar and water until soft peaks form. Add egg yolks and vanilla. Beat just until blended. Fold in sugar/cornstarch mixture a little at a time, until no dry particles are visible. Bake in 2 ungreased 8 x 1 1/4-inch round cake pans in a preheated 350° oven until top springs back when lightly touched (about 30 minutes). Cool in pans on wire racks. Loosen edges and ease out. Fill with jam. Sprinkle confectioners sugar on top.
In 10-inch cast-iron skillet, combine the sugar, milk, oleo and cocoa. Bring to a full, rolling boil and boil exactly 90 seconds. Immediately remove from heat. Stir in peanut butter and oats.
Cream the butter, shortening and sugar. Sift dry ingredients together. Add dry ingredients and milk alternately, about 1/3 at a time, beating constantly. Add eggs, one at a time. Add vanilla. Pour batter into greased and floured tube pan. Bake 1 hour and 25 minutes at 300°.
Boil water, raisins and applesauce 10 minutes. Add butter and let stand until cold. Add to boiled mixture the eggs and mix. Add all dry ingredients and mix thoroughly. Stir in molasses. Bake in greased, floured loaf pans at 350° for 1 1/4 hours (test; ovens vary). (Some take longer.) Yield: 2 loaves.
Place crushed pretzels in bowl. Add melted oleo and 3 tablespoons sugar. Mix and press into 13 x 9-inch pan. Bake 10 minutes.
Place cooked meats on bread. Sprinkle Blue cheese over meats. Add cooked bacon. Spread mayonnaise on one slice of bread and enjoy.
Mash 1/3 cup berries. Add water and sugar. Microwave 6 to 8 minutes. Soften cornstarch with water and add to mix. Microwave 2 to 3 minutes on High. Stir once. Stir in butter and cool. Fill shell with remaining berries. Pour cooled glaze over top with whipped cream.
Mix all ingredients except peanut butter in a saucepan. Cook to soft ball stage and add peanut butter. Mix, then pour into buttered 9 x 9-inch pan. Cool and cut into squares.
Brown meat, onion and pepper; drain and rinse with warm water to rinse off fat. Add oregano, basil, catsup, salt, pepper, mushrooms and Franco American spaghetti. Stir to mix well and simmer 20 minutes. Stir occasionally. Can be served with Parmesan cheese on top.
Combine all the ingredients except the bacon. Use enough bread crumbs to absorb the liquid. Fill individual shells. Chop the bacon and put a few bits on each stuffed clam shell. Bake at 400° for 10 minutes and then broil until the bacon crisps. Makes approximately 12 shells.
Melt butter. Add eggs and sour cream. Stir in both kinds of corn, salt and muffin mix. Bake at 350° for 50 minutes or until set. Knife in center should be clean. Yields 8 to 10 servings.
Preheat oven 425°, arrange shelf one slot below center of the oven. Spray 8 or 9 in cake pan with spray. In large bowl, stir together self-rising flour, sugar, salt. Work shortening in with your fingers until no large lumps. Gently stir in cream, then buttermilk. Dough should not be soupy but be wet and resemble cottage cheese. Spread all-purpose flour on a plate or pie pan. With a medium spoon, drop 3 scoops of dough well apart in the flour. Shake flour gently over the scoops of dough. Flour your hands, pick up a dough ball, gently shape into a round, shaking off excess flour and place in the prepared cake pan. Continue with the remaining dough, placing each biscuit closely to each other in the pan. Bake until lightly brown 20-25 minutes. Brush with melted butter. Invert biscuits on plate and serve.
Combine soup, sour cream and mustard mixing well. Divide into 1/2 portions. Take 1/2 of the soup mixture and blend in spinach, rice, cottage cheese, eggs, onion and flour. Mix all together well. Spoon 1 heaping tablespoonful of the spinach mixture onto one square of ham slice. Roll up. Put seam side down in a 15 x 9-inch dish sprayed beforehand with Pam. Spoon remaining soup mixture onto squares and continue until all ham has been used. Pour last half of soup mixture over the ham rolls. Sprinkle buttered cracker crumbs and parsley over the top. Bake uncovered at 350° for 30 to 35 minutes. Let sit for 10 minutes before serving. (Can be frozen in advance of cooking.)
Prepare 1 package brownie mix as directed on box. Pour onto a greased 12-inch pizza pan. Bake 20 minutes at 350° or until set. Cool. Spread frosting on cooled brownies. Top with chocolate chips, peanut butter chips, M&M's candies and marshmallows. Pour chocolate syrup over top.
Drain large can peaches. Save 1/2 cup peach juice. Add chopped peaches to first mixture. Add peach juice and mix well. Bake until golden brown.
Cream the butter and sugars. Add egg, vanilla and milk. Add flour, soda, salt and baking powder. Add oats, chips and nuts. Drop on greased or nonstick cookie sheet. Bake at 350° for 7 to 10 minutes.
Heat all ingredients except coconut and pecans in small saucepan. Simmer until smooth; beat until thick enough to spread. Add coconut and pecans. Cool slightly before icing cake.
Combine soup, milk, chilies and onion in a large bowl. Dip half the tortillas in soup mixture, then place in 9-inch round casserole. Sprinkle with 3/4 of the cheese. Dip remaining tortillas in the soup mixture and place in casserole. Pour remainder of soup mixture over the casserole. Top with remaining cheese. Bake at 350° for 25 to 35 minutes.
Steam broccoli, carrots and celery until tender. Puree in blender or food processor with 1 1/2 cups chicken broth. Pour into large saucepan and add remaining 2 cups chicken broth.
Grease and flour baking pan, 13 x 9 x 2-inches. Measure all ingredients into large mixing bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high. Pour into pans. Bake 35 to 40 minutes at 350° or until wooden pick inserted into center comes out clean. Frost and serve.
Mix walnuts, cinnamon and sugar, set aside. Cream together margarine, sugar, eggs, sour cream, milk and vanilla. Mix well. Add flour, baking powder, baking soda and salt. Pour 1\2 batter into a Tube pan. Sprinkle 1\2 nut mixture over batter. Pour remaining batter. Sprinkle remaining nut mixture on top. Bake at 350° for 40-50 min. Check for consistency, if too soft bake a bit longer.
Cream butter and sugar. Add salt, well beaten eggs, syrup and nuts; mix well. Pour into unbaked pastry shell. Bake 1 hour at 250°.
Preheat oven to 350°. Cook grits according to package directions. Mix all ingredients and pour into a 1 1/2-quart casserole dish. Bake 45 minutes to 1 hour. Garnish with paprika and grate more Gouda on top. Place under broiler to melt.
Cream together sugar and butter. Beat in eggs one at a time. Mix soda into buttermilk. Mix candy with 1/2 c. flour. Alternate flour and buttermilk, stirring after each addition. Add dates and nuts. Mix well. Stir candy into batter. Add coconut last. Bake in 13 x 9 inch greased and floured pan for 2 1/2 hours at 250°.
Melt 1 package mild Cracker Barrel cheese. Thin it with sherry. Add 1 cup crabmeat. Blend. Serve on Triscuits or tortilla chips.
Unroll 1 can of rolls. Place in a 9 x 13-inch buttered baking dish. Pinch edges together. Cream sugar, egg yolk, lemon juice and vanilla. Add cream cheese and mix well. Spread over the rolls that were placed in baking dish. Spread blueberry pie filling over the cream cheese mixture. Unroll the other can of rolls and place on top of this mixture. Brush with egg white. Bake at 350° for 30 minutes or until top is light brown.
Dissolve gelatin in boiling water. Add cold water and extract; chill for about 1 1/2 hours, until slightly thickened. Measure 1 3/4 cups gelatin into a 9 x 5-inch loaf pan; chill for about 5 minutes. Blend Cool Whip into remaining gelatin. Carefully spoon 1/3 of the creamy mixture into the pan. Sprinkle with 1/2 of the cookie crumbs. Repeat these 2 layers; spoon the remaining creamy mixture on top. Chill until firm. Serve.
Brown meat and pour off grease. Cut potatoes and carrots as desired. Pour in about 6 cups water, depending on size of pot. Add other ingredients and cook for about 45 minutes. Cook on medium-high.
Combine all ingredients in blender or food processor. Process using a pulsing motion in order to blend all ingredients, yet retain some tomato texture. Chill 15 minutes before serving. Store in covered container in refrigerator.
Melt caramels and water in double boiler. Add corn syrup if desired. Pour over cooked popcorn and toss until well coated. Shape into balls.
Beat eggs with sugar. Add oil. Add bananas and mix well. Add remaining ingredients and mix well. Bake at 350° in greased and floured bread pans for 1 hour. Makes 2 loaves.
Cream butter and peanut butter until well blended. Add sugar and vanilla. Continue to cream until fluffy. Add eggs and beat well.
Combine broccoli, mayonnaise, mushroom soup, eggs and chopped onion. Salt and pepper to taste. Pour into casserole dish. Sprinkle cheese over top. In a frypan, melt butter and mix in stuffing. Put stuffing mixture on top of broccoli mixture. Bake 45 minutes at 350°.
Sift all of the ingredients and place in an airtight container for future use. When I get all the things out and have all the mess I usually make a double batch then I am done with it for a while.
Combine Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat until well blended. Combine oats, flour, baking soda, salt and cinnamon; mix with a spoon. Mix slowly into creamed mixture. Stir in raisins with spoon.
Slice and halve dough according to directions on package. Place cookie dough in miniature muffin tin; bake for 8 minutes at 350°. Remove from oven and rap lightly on counter to make cookies fall. Top each cookie with a Reese's cup; return to oven for 4 minutes, or until it begins to melt. This makes about 40 to 45.
Cook macaroni and set aside. Combine dry ingredients in saucepan. Add egg and mix. Add melted butter, vinegar and water. Put on burner and cook, stirring continuously until it comes to a boil. Take off burner and let cool. Pour over macaroni.
Using a large platter, pat a layer of beans on platter. Mix sour cream and taco mix and layer mixture on top of beans. Mix the remaining ingredients, except for the cheeses, together and layer on top of the sour cream. Top with the shredded cheeses. Put taco chips around the edge of the platter.
Mix all ingredients together. Grease 9-inch pie plate with butter or margarine. Bake at 350° for 45 minutes.
Arrange beef cubes in pan large enough to hold them in single layer. Cut potatoes, carrots, onions and celery in good-size chunks and layer on top of meat. Mix tomato sauce with 1 can water and 1 teaspoon sugar. Pour over meat and vegetables. Salt and pepper to taste. Scatter 2 teaspoons quick-cook tapioca on top. Seal tightly with heavy foil; place in 325° oven for at least 2 hours.
Brown ground beef and onion. Drain excess oil. Combine cream cheese, soup, milk, catsup and salt. Mix until smooth. Add to ground beef. Pour into 2-quart casserole dish. Bake at 375° for 10 minutes. Place can of biscuits on top. Bake at 375° for 15 to 25 minutes. Serves six.
Mix sugar and syrup with melted butter. Add beaten eggs and 1 teaspoon vanilla flavoring. Add pecans to syrup; mix well. Pour in pie shell and bake at 375° for 15 minutes. Lower oven temperature to 350° and bake 30 minutes longer. Pie is done when center of pie shakes a little.
Put cooked apples (prepared by slicing, peeling and cooking on low with a small amount of water until tender), sugar and vinegar in slow cooker (crock-pot). Cover and cook mixture 12 hours on low. Add spices and cook for 3 hours on high without lid or until mixture becomes a spreading consistency. Fill refrigerator containers or put into sterilized jar and seal with a canner.
Heat milk and water to 120° and add yeast; set aside. In large bowl, combine 2 1/2 cups of the flour and all other dry ingredients. Add milk and water; mix well with fork or spoon. Add the other 2 1/2 cups flour and mix. Spoon into two 8 x 4 x 2-inch loaf pans which have been greased and dusted with corn meal. Sprinkle corn meal on top. Raise for 45 minutes. Bake at 400° for 25 minutes. Remove from oven. Remove from pans and let cool. Slice, toast and enjoy.
Brown hamburger and onion. In large pot, add 8 to 10 cups water, beef bouillon cubes and browned hamburger. Add all ingredients in pot. Simmer in covered pot until well done.
Add sugar to the water, then add yeast. Stir until dissolved. Add yeast mixture to flour. Mix well and let rise until double. Punch down; make into rolls. Bake in a 400° oven for 20 minutes.
Place fish fillets in ungreased baking pan (13 x 9 x 2-inch). Mix catsup, lemon juice, Worcestershire sauce, sugar, onion, salt and pepper sauce. Pour on fish. Turn until both sides are coated. Cover and refrigerate 30 minutes.
Cream together first 4 ingredients. Add unbeaten egg and vanilla and blend together. Blend in sifted dry ingredients; shape into balls and roll in sugar. Place on cookie sheet; bake at 375° for 9 to 10 minutes. Place Hershey's Kisses on cookies and return to oven for 2 to 5 minutes.
Cut top 1/4 off tomatoes. Scoop out. Sprinkle insides with salt and sugar. Invert tomatoes and drain. Cook spinach briefly. Press water out. Saute onion in butter. Add flour. Stir until blended, then add milk. Stir until thick and bubbly. Add spinach, salt and pepper. Fill tomatoes. Can sprinkle tops with buttered crumbs or Parmesan cheese. Prepare ahead, but do not bake up to 24 hours. Bake at 350° for 20 minutes. Let stand 30 minutes.
Heat oven to 350°. Grease loaf pan. Crush cereal. Mix all ingredients. Pour into pan. Bake 55 to 65 minutes.
Mash bananas. Cream butter, sugar and egg; add bananas. Mix flour, soda, baking powder and salt; add to banana mixture with milk and vanilla. Stir in pecans. Bake 45 minutes at 350°.
Dissolve gelatin in water. Add apple juice and chill until syrupy. Fold in remaining ingredients and pour into a 1-quart mold. Chill until set.
Cut dates in pieces and add to water and soda. Boil and let cool. Cream shortening, sugar, eggs and vanilla. Sift flour, cocoa and salt. Add sifted ingredients and date mixture alternately to the cream mixture.
Dissolve gelatin in boiling water. Add ginger ale. Cool. Add fruits. Pour into 9 x 13 pan. Refrigerate until set.
In a large skillet, heat oil and margarine and saute the onions with salt for about 2 to 3 minutes or until onion softens. Add the mushrooms, lemon juice and broccoli. Cover and cook the mixture over medium-low heat for about 10 minutes or until broccoli is bright green and just tender. Add chickpeas, currants, paprika, pepper and cayenne and simmer, covered, for another 1 to 2 minutes to heat through. Serve over cooked millet.
Thoroughly cream shortening and 2 cups of sugar. Add the five egg yolks, vanilla and lemon extract. Beat thoroughly. Then add dry ingredients, alternating with buttermilk. Beat smooth after each addition. Beat the egg whites until stiff and add final cup of sugar. Beat until stiff. Fold into the batter. Bake in a well-greased tube pan at 350° for 1 hour and 15 minutes or until done.
First Layer: Press the flour, margarine and nuts in 9 x 13-inch pan and bake at 350° for 15 minutes.
Melt bits with condensed milk over boiling water until mix begins to thicken. Remove from heat. Add chopped nuts and vanilla; blend well. Chill about 1 hour. Line bottom of a 9-inch pie pan with foil. Place nut halves in the bottom. Spread chocolate mix over nuts to form ring. Put nuts on top. Chill.
Saute celery and shallots in butter. Add soup which has been heated with Philadelphia cream cheese and rest of ingredients. Pour into mold. Refrigerate overnight.
Place all ingredients in a casserole dish. Cover. Bake at 300° for 3 hours.
Separate eggs. Chop garlic and parsley. Poach fish in boiling water for 7 minutes. Remove and mash fish. Beat egg yolks; add flour. Stir in seasonings, garlic, parsley and fish. Beat egg whites until frothy; fold into fish mixture. Drop spoonfuls into hot oil (should be at 360° and 2 1/2-inches deep). Fry until golden.
Mix salad dressing, soup and preserves well. Line baking dish with foil and lay chicken out in single layer. Pour mixture over chicken and bake 1 hour at 350°.
In large mixing bowl, combine the hand the fruit cocktail, oranges, pineapple and pudding mixes. Mix well, and fold in whipped topping. Chill 2 hours before serving. Will keep several days in the refrigerator.
Brown sausage, onion and green pepper in skillet until desired brownness. Mix the rest of ingredients in bowl. Drain sausage, onions and green peppers and add to other ingredients and place in baking pan, 13 x 9 x 2-inch, at 350° for about 1 hour. Excellent with dry beans!
Whip ingredients, except Cool Whip, on low until mixed. Add Cool Whip. Put in graham cracker crust. Put in freezer for 4 hours.
Dredge steak pieces in flour and cook in oil until brown. Saut celery, bell pepper and onion and combine with steak pieces. Combine diced tomatoes (rinse cans with water and add to tomatoes - a lot of liquid is needed), tomato juice, taco sauce, mushrooms and seasonings. Add steak and sauteed vegetables. Put into a 2 1/2-inch deep 10 x 14-inch pan. Bake at 350° until steak is tender (approximately 1 hour). Juice will thicken as it bakes. Bake, uncovered, for 30 minutes. Cover with aluminum foil for the last 30 minutes.
Follow the directions of Solomon for bringing up a child; Proverbs 23:14; that is, "Beat him with a rod." Bake as a loaf cake at 325° for about 50 minutes. Cool on rack. Slices best after a few hours. (All references are to the King James version of the Bible.)
Combine sugar, cornstarch and salt; slowly stir in the milk. Cook and stir until mixture is boiling and thickened. Blend small amounts of hot mixture into the slightly beaten yolks; return to hot mixture. Cook and stir 2 minutes. Add the butter, lemon peel and the lemon juice. Cover and cool. Fold in the sour cream.
Mix flour, sugar and pineapple; then add eggs. Cook until heavy and thick and falls off spoon. Spread on cooled cake and sprinkle with coconut.
Combine mustard, vinegar and water until there are no lumps. Pour into small saucepan; add sugar and egg yolk. Stir well over medium heat until thick (like gravy); cool.
Place dove in a large deep pot and cover with water. Add salt, carrot, onion and stalk celery. Boil until dove is tender, about 2 hours. Remove dove and strain broth. Mix biscuit dough as directed and pat out to 1/2-inch thickness. Cut in 1 x 3-inch pieces. Drop into gently boiling broth. Boil gently about 10 to 15 minutes. Cook a few dumplings at a time.
Layer grated cheeses into pie shell. Pour egg mixture over cheese. Top with browned sausage. Bake at 350° for 40 to 45 minutes. Serves 4 to 5 people.
Arrange peach slices in an 8 inch square dish or pan. Set aside. Combine next 3 ingredients in a large bowl. Mix well. Cut in margarine with pastry blender until mixture resembles coarse meal. Sprinkle over peaches. Bake uncovered at 400° for 18 to 20 minutes or until golden brown. Serve warm with ice cream if desired. Serves 6 to 8.
Place croutons in a 9 x 13-inch baking dish that has been greased. Place cheese on top of croutons. Fry sausage and drain. Place on top of cheese. Beat eggs, mustard and 2 1/2 cups milk together. Pour over meat mixture. Cover. Refrigerate overnight. In morning, pour 1/2 cup milk mixed with soup on top. Bake in slow oven at 300° for 1 1/2 hours.
Cream margarine, sugar, eggs, sour cream and vanilla. Sift flour, baking powder, baking soda and salt. Mix all ingredients together. In a separate bowl, mix all the remaining sugar, cinnamon and nuts. Pour half of batter in a greased angel food or Bundt cake pan and add half of the cinnamon mixture. Add the remaining batter and top with the cinnamon mixture. Bake at 350° for 40 minutes.
mix flour and sugar, combine with butter and eggs. Add milk, vanilla and coconut. Pour in pie shell. Bake at 325° for 40 to 45 minutes or until filling is done.
In medium bowl, beat egg whites until stiff but not dry. Set aside. In separate bowl, beat egg yolks until light and lemon colored. Lightly but thoroughly, stir in cottage cheese, flour and salt. Fold in egg whites. Drop by small spoonfuls onto buttered hot griddle. Bake until bubbles appear on surface and bottom is golden brown. Turn pancakes. Bake until brown and serve.
Prepare cake and pudding as directed. Crumble half of cake in a dish, then pour half of pudding on cake. Crumble a layer of Heath bars, then do again with rest of cake, then pudding, then Heath bars. Top with whipped cream. Sprinkle some Heath bar on top. Refrigerate.
In a soup pan, saute onion until golden brown. Add veggie broth and finely chopped artichoke hearts. Cook for 20 minutes on low heat. Remove from the heat and puree. Serve hot with grated cheese. Serves 10.
Stir the onion soup mix into sour cream. Chill. Serve with vegetable tray.
Combine butter and cream cheese in large bowl. Beat with electric mixer at medium speed until smooth and creamy. Beat in vanilla. Combine flour and salt in a small bowl. Gradually add to margarine mixture, beating until mixture forms soft dough. Divide dough in half; wrap each half in plastic wrap. Refrigerate until firm.