HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon and remove from pan. Add onion, garlic salt/powder, catsup, vinegar, brown sugar and dry mustard. Simmer 20 minutes. Add bacon and beans, undrained. Pour into casserole and bake 1 hour at 350°. Do not cover casserole. The liquid will cook down. Stir a few times during baking.
Melt margarine in a nonstick skillet and add minced garlic and saute for 1 minute. Add flour, then gradually add the milk. Cook for 8 minutes, stirring constantly. Stir in cream cheese and cook for 2 minutes more. Add freshly grated Parmesan cheese. Stir until melted. Serve over cooked hot fettucine tossed well or serve separately. Serves 4 to 6.
Combine cheeses and flour. Microwave beer in 1 1/2-quart bowl, uncovered, on Full power until it bubbles, about 2 minutes. Stir in cheese mixture. Microwave, uncovered, on Half power, stirring every 2 minutes, until cheese is melted and mixture is blended, about 5 minutes. Serve with French bread cubes and fresh vegetables as dippers. Yields 2 cups.
Cream butter, then add sugar, egg and vanilla. Blend well. Add flour, chips and nuts; mix well. Drop off teaspoon on greased cookie sheet. Bake at 350° for 15 minutes.
Mix cheeses together. In separate bowl mix salsa and eggs. In pie plate, put 1/2 of cheese mixture. Then pour egg and salsa mix over layer. Then put rest of cheese on top. Bake at 350° for 20 to 25 minutes, or until bubbly. Serve with chips.
Mix the first nine ingredients well in order given. Set aside. Prepare stuffing mix of your choice. Spray casserole with Pam.
Cream butter, beat in sugar, add beaten eggs. Add sifted dry ingredients. Blend with fruit. Drop small amount of batter from spoon on greased baking sheet. Bake 8 minutes at 475°.
Preheat oven to 375°. Spread 1 to 2 tablespoons beans over 1 tortilla. Sprinkle with some green onions and cheese. Cover with another tortilla and repeat for desired amount. Place 2 quesadillas at a time on a cookie sheet. Heat 15 minutes or until top tortilla is browned slightly. Slice into fourths or eighths; serve with sour cream, salsa and guacamole on top.
Cut cake into thin slices; arrange single layer on bottom of 13 x 9-inch baking dish. In large bowl, combine milk, water and extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in Cool Whip. Pour half the cream mixture over cake slices; arrange half the peaches on top. Repeat layering. Chill 4 hours.
Bring 4 quarts of water to a boil in a 6 to 8-quart soup pot. Add lobster and boil 10 minutes. Remove and reserve the shells and carcass for stock. Cut lobster meat into 2-inch pieces. Peel and cut potatoes into 1/2-inch dices. Mince the onion (1 cup). Remove the kernels from the ears of corn.
Blend all ingredients together by hand and form ball. Let set overnight. Serve with crackers. Makes a festive cheese ball as Christmas as it is green and red.
Brown the sugar in butter and add water. Beat egg yolks and add a small amount of milk and flour. Stir until smooth. Add rest of the milk and salt. Pour into sugar mixture and cook until thick. Pour into baked pie shell. Make meringue from egg whites or whipped cream.
In large, nonstick skillet, brown beef and onion until no longer pink, stirring occasionally. Pour off fat. Stir in barbecue sauce. Cook for 2 to 3 minutes, or until slightly thickened.
Combine yeast and warm water. Let stand 5 minutes or until bubbly. Add buttermilk to yeast mixture and set aside. Combine dry ingredients in a large bowl. Cut in shortening until mixture resembles coarse meal. Add buttermilk mixture, mixing with a fork until dry ingredients are moistened. Turn dough out onto a floured surface and knead lightly 3 or 4 times. Roll dough to 1/2 inch thick and cut with a 2 3/4-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise 1 hour. Bake at 450° for 10 to 12 minutes. Makes about 2 dozen.
*If made with plain flour, add 1 teaspoon baking powder, 1/2 teaspoon soda and 1/2 teaspoon salt.
Place chicken and onion in a heavy saucepan. Sprinkle with salt. Chop tomato, chili peppers and ginger very fine. Add to chicken. Pour in water and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes or until chicken is barely tender. Add okra. Stir in tomato paste. Continue simmering until chicken and okra are tender. Serve over cooked rice.
Preheat oven to 350°. Butter and flour a 10-inch spring-form pan.
Batter: Combine flour and beer in a large bowl and blend thoroughly, using a whisk. Cover and allow the batter to sit at room temperature for at least 3 hours or longer.
Saute bacon and onion; drain. Add remaining ingredients and simmer about 15 minutes.
Spray dish with Pam. Spread bread on bottom of dish; mix milk, eggs, salt, and pepper together, then pour over bread. Spread sausage over this evenly. Garnish with Cheddar cheese. Leave in refrigerator overnight. Bake at 350° for 45 minutes. Use 13 x 9 x 2-inch dish.
In a large skillet, saute onions, mushrooms and garlic in 1/2 stick butter and oil. Add shrimp and saute until pink. Pour off excess liquid. Season with salt. Cover and keep warm. Cook noodles and drain. In saucepan, melt remaining 1/2 stick butter. Add noodles, cheeses and cream. Mix well and combine with shrimp. Sprinkle with parsley; toss and serve immediately.
Mix oats and water together and let set 20 minutes. Cream oleo, sugars, and vanilla and add to oat mixture with eggs. Sift flour, salt, and soda and add to mixture. Bake 30 minutes at 375° in 9 x 13-inch dish.
Dissolve Jell-O in boiling water. Add remaining ingredients. Mix well. Add Sprite when ready to serve.
Mix pudding and milk. Add condensed milk. Blend well. Fold in half the whipped topping. Alternate layers of pudding, bananas and vanilla wafers. Top with remaining whipped topping and a few bananas sliced. Refrigerate overnight before serving.
Use the scissors to cut each pita in half crosswise (so you have 4 half circles). Spread the inside of pita pockets with salad dressing. Put in the corned beef along with cheese slices. Add lettuce leaves and pickle slices to each pocket. Makes 4.
Place chicken in large stockpot with 12 cups of water. Bring to a rolling boil; reduce heat to simmer for one hour. Remove chicken; debone. Strain stock; return to pot. Add remaining ingredients to stock. Add chicken (bite-size). Bring to boil again. Add rice or noodles to thicken. Serve with warm bread.
In a saucepan combine sugar, brown sugar and half and half. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars (6 to 8 minutes). Cook over medium-low heat, stirring occasionally, to soft ball stage (234°) on candy thermometer.
Cook meat and onion in skillet; cook until meat is brown and onion is tender. Drain any moisture ("fat") from the meat. Wipe skillet with paper towel. Return to skillet. Add mushrooms, chilies and cream cheese. Cook, stirring constantly, until cheese melts. Stir in salt, flour, pepper and cumin, blending well.
Combine everything, except preserves. Press into a shallow mold that has been lined with Saran Wrap. (If you don't line your mold with Saran Wrap, the mold and cheese will never part company.) Chill overnight. Turn cheese out of mold; spread with preserves. Serve with crackers.
Grease a 10 x 15 x 1/2-inch pan. Place waxed paper on pan; grease waxed paper. Mix together all ingredients. Pour into pan. Bake at 375° for 15 minutes. Turn on well powdered sugar towel immediately. Roll like a jelly roll, in towel after removing waxed paper. Cool for 1 hour in refrigerator. Unroll and spread with filling. Reroll and refrigerate. Slice to serve. Can top with Cool Whip.
Put all ingredients into a large bowl and beat well until smooth. Pour into two 9-inch well-greased cake pans. Salad dressing may be used instead of mayonnaise. Double all the ingredients and pour into a 9 x 13 x 2-inch pan. Frost with your favorite chocolate recipe.
Rinse and drain beans. Mix with Catalina dressing and chill while you do the rest. Brown onion in the cooking oil. Add meat; season with salt, pepper and chili powder to taste. Drain on paper towels.
Drain cans of tomatoes. Mix with butter and brown sugar. Bake in oven 1 hour at 350°. You may also add croutons for escalloped.
Heat pineapple with sugar; add softened gelatin (dissolved in 1/4 cup cold water). Stir until dissolved. Add lemon juice; let cool. Mash cream cheese and add finely cut cherries. Add cherry juice. Mix with pineapple and chill until slightly thickened. Whip cream and fold into pineapple mixture. Mold and chill.
Brown ground beef and season. Add barbecue sauce. Put biscuits in muffin tin, making a mold. Fill with beef mixture and top with cheese. Bake at 350° for about 10 to 12 minutes or until biscuits are done.
Remove the stems and slice the mushrooms into thick slices. In a skillet, saute the mushrooms in the butter until they are barely tender. Transfer	them to a well-buttered baking dish, arranging them in neat, overlapping rows. In a saucepan, combine the sour cream and flour; salt and pepper to taste. Simmer until heated, but do not let boil. Spoon the sauce over the mushrooms and top with the cheeses and cayenne. Bake for 15 minutes. Serves 4.
Let cream cheese set out for awhile to soften up for easier mixing. Chop up corned beef and onion tops. Combine cream cheese, corned beef, green onions and mayonnaise in bowl and mix. Lay a piece of plastic wrap on countertop and place chopped nuts on top. Form cream cheese mixture into a ball and roll in nuts until covered. Wrap in plastic and chill in refrigerator.
Preheat oven to 325°. In a small bowl, combine flour, baking soda and salt; set aside. In large mixing bowl, combine butter, sugar, brown sugar and vanilla. Beat in eggs until creamy. Gradually add flour mixture. Stir in chocolate chips and walnuts. Lightly grease and flour 13 x 9 x 2-inch pan. Spoon batter into pan. Spread evenly. Bake for 40 minutes. Score when cooled.
Preheat oven to 350°. Grease and flour baking pan. Combine flour, baking powder and salt. Heat peanut butter and margarine until melted. Stir in sugar, eggs and vanilla until well blended. Add flour mixture and stir until combined. Spread batter into prepared pan. Bake 25 to 30 minutes.
Combine salad dressing mix, sour cream and mayonnaise; set aside. Place half of crumbled corn bread in the bottom of a large serving bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper and onions. Layer half of this mixture over beans. Layer half of cheese, bacon, corn and reserved salad dressing. Repeat layers using remaining ingredients. Garnish as desired. Cover and chill 2 to 3 hours before serving.
Cook pudding; remove from stove. Add cake mix and stir. Spread in 13 x 9-inch greased and floured pan. Spread chips and nuts over top. Bake at 350° for 25 to 30 minutes.
In skillet, sprinkle onion and potatoes with pepper as desired. Dot with sausage. Brown in oil, turning frequently, until done.
Beat eggs, sugar and vanilla together 10 minutes. Spread this on graham cracker crust which has been pressed in a large glass dish. Layer rest of ingredients in order given.
In covered casserole dish, make layers of first 5 ingredients until all ingredients are used. Cover with tomato sauce, bay leaf and parsley. Drizzle vegetable oil over all. Bake at 350° for about 1 hour (until all ingredients are very tender). Mix. Chill. Serve chilled or at room temperature on crusty bread.
Grease cookie sheets. Mix all ingredients. Put in 1-inch balls. Bake 15 minutes at 350°. Serve with taco sauce.
Heat oven to 350°. Have 2 1/2 to 3-quart casserole ready. Heat oil in large skillet. Stir in onion and garlic and cook until onion is translucent. Add ground turkey; break up any chunks. Cook 4 to 5 minutes until turkey is opaque. Stir in tomato sauce, paste, broccoli, Worcestershire sauce and allspice. Cook 3 to 4 minutes until broccoli is thawed or cooked to crisp-tender.
Mix dry ingredients with margarine until crumbly and reserve 2/3 cup for topping. Add liquid to rest of mixture along with nuts and raisins. Pour into greased 9 x 12-inch pan and sprinkle topping over batter. Bake at 375° for 35 minutes. Serves 12 to 15.
Mix well by hand. Grease 2 loaf pans. Bake at 350° for 1 hour.
Wash and peel the carrots. Slice diagonally into 1-inch pieces. Place in medium saucepan with enough boiling salted water to cover. Simmer, covered, 15 minutes or until tender; drain.
Cook sausage and drain off	fat. Cook bacon until crisp. Dip bread into melted margarine. Line bottom of baking dish with	6 slices bread. Sprinkle half of sausage, crumbled bacon and cheese on top of bread. Make another layer of bread and top with other half of sausage, bacon and cheese. Mix eggs and milk. Beat about 1 minute. Pour over mixture and let stand overnight in refrigerator.	Bake 1 hour at 350°.
Cream shortening, add sugars, beaten eggs and vanilla. Sift together flour, baking soda and salt; add to shortening mixture. Add oatmeal and mix. Stir in raisins and nuts. Drop by teaspoonful onto greased cookie sheet. Bake at 375° for 12 to 13 minutes. Makes approximately 3 dozen cookies. (Raisins and nuts are optional.)
In 2-quart bowl, layer in order. Combine mayo and chili sauce. Cover and refrigerate 24 hours.
Brown sausage. Add garlic and saute 2 minutes. Pour off fat. Add ingredients above. Cover and simmer 30 minutes. While sauce cooks, cook spaghetti as directed on package. Spoon half of the spaghetti in a 9 x 13-inch pan. Top with half of the sauce; add rest of the spaghetti and the rest of the sauce. Sprinkle on Parmesan cheese. Bake at 375° for 30 minutes. Let stand 5 minutes. Cut in squares and lift out with spatula.
Heat oven to 375°. In large mixing bowl, beat butter, granulated sugar and vanilla with an electric mixer on medium speed about 2 minutes or until well blended. Add eggs; beat well. Stir together flour, cocoa, baking soda, baking powder and salt; gradually add to butter mixture, beating just until blended. Stir in chocolate chips and nuts. Drop by heaping teaspoonfuls onto cookie sheet. Bake 7 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen.
In large mixing bowl, stir together flour, brown sugar, baking powder, ginger and baking soda. In another bowl, stir together eggs, carrot, zucchini, raisins, walnuts, oil, honey and vanilla. Add carrot mixture to flour mixture; stir until just combined. Spread batter in ungreased 13 x 9-inch pan. Bake at 350° for about 25 minutes. Cool. Frost with Cream Cheese Frosting. Store, covered, in refrigerator. Makes 36 bars.
Mix and chill several hours. Roll in balls; dip in sugar. Press flat with fork or glass. Bake for 10 to 13 minutes at 350°.
Cook chicken breasts in broth until tender, about 20 minutes. Remove breasts and set broth aside. Bone and skin breasts. Cut meat into 1/4-inch strips; set aside. Saute onion and garlic in lard until onion is transparent. Add tomato and cook, uncovered, stirring frequently, until mixture is somewhat dry, about 5 minutes. Remove mixture from heat. In food processor, puree chipotle chiles with 1/2 cup reserved chicken broth. Simmer for 15 minutes. Divide chicken strips, radishes, green onions, garbanzo beans, avocados and cheese among 12 warmed soup bowls. Ladle chicken stock into bowls. Serve immediately with lime wedges on the side. Serves 12.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream. Fold in peaches. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350° for 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Cool 15 minutes before removing from pan. Cool completely. Dust with confectioners sugar, if desired. Yields 12 to 16 servings.
Mix all ingredients by hand in large bowl and bake in a greased 9 x 13-inch cake pan. Bake at 350° for 35 minutes.
Drain juice from pineapple and add enough water to make 2 cups liquid. Heat and add jello. Dissolve. While still hot, add marshmallows. Cool. Add cottage cheese, drained pineapple, nuts and cherries; mix. Fold mixture into whipped cream or Cool Whip. Put in Pyrex dish and congeal. After this congeals, add a layer of red jello.
Drain cans of fruit, except pineapple juice and save pineapple juice. Put fruit together in a large bowl. Sprinkle pudding over it. Then put partially thawed strawberries on top. Let set overnight. When ready to serve, pour reserved pineapple juice over bananas. Drain and put in salad. Mix and serve. Will keep for 2 or 3 days.
Heat oven to 375°. Put all ingredients except cheese in a medium Pyrex dish. Cover. Place in oven for 30 minutes. Put cheese on top. You can also slip a big piece of white fish underneath now for a complete meal. Return to oven, uncovered, for 20 minutes.
Heat milk to scalding and pour over cubes. Add remaining ingredients. Bake at 350° for 40 to 45 minutes.
Cook sugar, Karo and water to hard ball stage. In mixing bowl, beat egg whites until they fluff up, then gradually add Jell-O, beating until it stands in soft peaks. Gradually add sugar mixture to egg whites and beat until candy loses its gloss and stands in peaks. Add nuts and drop from a teaspoon on wax paper.
Combine potatoes, 1/2 cup margarine, onion, soup, sour cream and cheese; mix well. Spoon into greased 2 1/2-quart casserole. Stir remaining margarine into crushed cereal. Sprinkle over potato mixture. Bake at 350° for 50 minutes. Garnish with parsley and lemon twists.
Melt the first 3 ingredients in top of double boiler. Chill. Fold in the whipped cream. Cut cake into 5 layers to fill. Chill for 8 hours after put into cake. Cover with whipped cream.
Brown ground beef, garlic and chopped onion together. Add crushed tomatoes and Hormel chili. Simmer for 45 minutes. Add spaghetti, shredded Cheddar cheese and sour cream. Add 1/4 cup Parmesan cheese on top. Bake at 350° for 45 minutes.
**Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long.
To the raisins, add the sugar, shortening, salt, cinnamon, nutmeg, cloves and water. Boil for 5 minutes. When cold, add the flour and soda. Place into 2 loaf tins and bake at 350° for 1 hour.
Brown hamburger and onions. Add soup to boil. Remove from heat. Add cheese; let melt. Add seasonings. Spread on 1/2 bun and broil 3 to 4 minutes.
Chop apples, celery and pecans. Mix Cool Whip and mayonnaise. Add chopped nuts to mayonnaise mixture. Blend well. Serves 6.
Saute onion and celery; add other ingredients and mix well. Put in casserole	and sprinkle with a	few cracker crumbs. Bake at 400° for 15 minutes or until heated through. Can substitute	shrimp	for crab. This is good for stuffing fish, too. Season to taste.
Cook rice in medium saucepan as directed on box. Meanwhile in large skillet, saute onion, celery and bacon until vegetables are tender and bacon * is softly browned. Add raw shrimp and saute quickly. Add pot of cooked rice to mixture. Stir in soy sauce. Serve warm.
Crush Oreos to a fine crumble; set aside. Cream the softened cream cheese, powdered sugar and butter. In a large bowl, mix pudding according to package directions. Add the cheese mixture; mix until smooth. Stir in Cool Whip. Fill clay pot (a sterilized, new flowerpot) with alternate layers of cookie crumbs and pudding mixture, beginning and ending with cookie crumbs. Cover top with foil or plastic. Freeze or refrigerate. Before serving, insert a plastic flower in the middle. Use a hand spade as serving spoon.
Mix Jiffy cake mix according to directions on box. Add nuts if desired to the batter. Bake in a 9 x 13-inch pan for 15 to 20 minutes. Mix 2 packages vanilla pudding, milk and cream cheese together. Spread on cake. Mix crushed pineapple and Cool Whip together. Spread over the pudding mix. Refrigerate!
Heat oil in medium frying pan over medium heat. Add garlic and shallots. Cook until soft, about 3 minutes. Remove from heat and add wine, clam juice, salt, pepper and oregano. Cook over high heat until the volume of liquid is reduced to half. Add the clams and reduce heat to medium. Cover the pan and steam about 4 minutes. Cook pasta. Pour sauce over cooked and drained pasta. Stir sauce evenly over pasta. Serve with Parmesan cheese. Salad and garlic bread also recommended.
Cream butter, Crisco and sugar until fluffy. Add eggs, one at a time; beat after each addition. Add flour, vanilla and lemon and beat well. Add 7-Up and mix well. Bake in greased and floured tube pan at 325° for 1 1/2 hours. Spread with buttercream frosting after cooling.
Drain spinach well and place in a large bowl. Add water chestnuts, eggs and onion. Mix well and refrigerate until just before serving time.
Sauce: Saute onion in butter. Add soups, broth and chopped chilies and simmer about 5 minutes.
To make batter, mix cornmeal, milk, baking soda, salt, egg and corn together. Pour 1/2 of the batter into cast-iron skillet. Layer browned ground beef, onion, cheese and pepper. Pour rest of batter on top. Bake at 350° about 40 minutes.
Dice and cook the potatoes. Drain and put into baking dish. Add salt and pepper. Cook margarine, flour and milk until thick. Pour sauce over the potatoes and cover with bread crumbs or potato chips. Bake at 350° until hot.
Place softened cream cheese in the center of a serving plate. Pour Pickapeppa Sauce over cheese to cover well. Place your choice of crackers around the edge of plate. Spread on crackers with a cheese knife.
Mix water and sugar; bring to a boil, then add coffee. Let cool until room temperature. Add the bottle of vodka and vanilla. Makes 1 gallon. Let set six weeks before using.
Rub sirloin with butter that has been combined with the garlic. Sprinkle salt and pepper on all sides. Roast, uncovered, in a very hot oven at 500° for 25 to 30 minutes. Do not serve immediately. Place in warm place for 30 minutes, then serve.
Soften cream cheese and spread (10-inch round dish). Put chili on top. Sprinkle cheese. When ready to use, microwave 2 minutes or until cheese melts. Serve with nachos.
Empty 1 can pork and beans into a greased casserole. Combine brown sugar and dry mustard; sprinkle half of the sugar mixture over beans. Top with remaining can of beans. Sprinkle rest of sugar mixture, then chopped bacon and finally the catsup. Bake, uncovered, in slow oven at 325° for 2 1/2 hours.
Layer the lettuce, cauliflower, onion, and bacon in a large bowl. Put mayonnaise, cheese and sugar on top. Put in fridge. Toss before serving.
Rub taco seasoning over pork chops. In skillet, cook chops in oil until meat is no longer pink, about 9 minutes. Serve with salsa if desired.
Cook zucchini, onion and salt and pepper just until done; drain. Mix together soup, sour cream, cheese, salt and pepper to taste; add to zucchini. Mix Stove Top chicken dressing and melted oleo. Layer 1/2 of stuffing in a 9 x 13-inch pan, then zucchini mixture, then other layer of stuffing. Bake 1 hour at 350°.
Saute chopped onions in 1/4 cup butter or margarine until tender. Combine onion, soup, mushrooms, cheese, parsley, salt and pepper to taste, almonds and broccoli. Mix well. Spoon into 2 quart casserole. Combine stuffing mix and 1/4 cup butter or margarine. Spoon over broccoli mixture. Bake at 350° for 20 to 30 minutes.
Grease and flour the bottom of a 9 x 13-inch pan. Pour prepared cake mix batter into pan and bake according to directions. Remove cake from oven. Poke holes in warm cake with a large fork. Pour sweetened condensed milk over warm cake. Cool completely. Spread whipped topping over cake and sprinkle with coconut.
Combine ingredients and pour over ribs. Cover. Bake at 350° for 1 3/4 hours. Uncover. Bake 15 minutes longer. Serve with noodles.
Cook sugar, milk, margarine and Karo until it forms a soft ball in cold water (or 240° to 250° on cooking thermometer). Remove from heat. Add peanut butter, pecans and vanilla. Beat until creamy and pour into buttered dish.
In a large bowl, combine gelatins and boiling water; stir until dissolved. Add herbs, vegetables and other seasonings. Pour into a 9 x 13-inch pan and chill until firm. Cut into squares (makes 100 one-inch squares) to serve as "finger food" or can be cut in large squares to be used as a salad. When using fresh herbs, double the amount of oregano, basil, thyme and rosemary.