HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon until crisp. Drain on paper towel. Fry potatoes in 2 tablespoons bacon drippings until done. Beat eggs with minced garlic, salt and pepper. Pour into skillet with potatoes, cheese and green chiles; cook until firm, stirring constantly. Heat tortillas, one at a time, on burner until soft, about 1 second on each side. Stack on paper towel. Roll 2 tablespoons egg mixture in each tortilla. May serve with salsa.
Combine corn bread crumbs, 1/2 cup enchilada sauce and salt. Add ground beef, mix well. Shape into 1-inch balls. Place in shallow baking pan. Bake uncovered in 350° oven for 18 to 20 minutes or until done. Heat tomato sauce and remaining enchilada sauce and pour over meatballs. Serve.
Preheat oven to 375°. In medium skillet, fry sausage until cooked. Remove sausage; drain on paper towel. Reserve 2 tablespoons fat. Saute onion and pepper in reserved fat 2 to 3 minutes. Combine cheese and flour. Stir in sausage, green pepper and onion. Spread in pie crust shell. Mix remaining ingredients and pour in pie shell. Bake on cookie sheet 35 to 40 minutes or until browned and filling is set. Cut in wedges like pie.
Combine crumbs with 1 stick margarine.	Press into a 13 x 9-inch pan. Beat	eggs, 2 sticks margarine and powdered sugar for about 15 minutes. Spread mixture over crust. Slice bananas over mixture. Spread pineapple over bananas. Spread Cool	Whip over pineapple. Garnish with nuts and cherries. Drizzle with chocolate.
Preheat oven to 375°. Heat oil over medium-high heat in large skillet. Lightly salt and pepper pork chops and brown in oil. Lightly grease large baking dish. In mixing bowl, combine soup and broth. Stir to mix. Layer potatoes and onions; lightly salt and pepper. Add pork chops in baking pan. Pour soup and broth over pork chops. Cover with foil and bake for 1 hour.
Put orange juice and lemonade concentrates into a 2 1/2 to 3-quart pitcher. Add water, nectar and pineapple juice, stirring. Chill. Makes about 2 1/2 quarts.
Mix graham cracker crumbs, soda cracker crumbs and butter well. Press in a square baking dish. Bake at 350° for 10 minutes and set aside.
Mix. Bake at 350° for 25 to 30 minutes. Refrigerate.
Flatten the rolls on jelly roll pan or cookie sheet. Bake at 350° for 10 to 13 minutes. Cool. Mix together the mayonnaise, cream cheese, dill, pepper, garlic and dressing mix; spread on crust. Garnish with finely chopped vegetables (any combination of raw vegies). You need only a few pieces of each vegie for a nice color combo. Chill overnight. Serve whole on a tray, or cut into little bite size pieces.
Dissolve gelatin and sugar in boiling water. Add cold water and liqueur. Pour 1 cup into a bowl and chill until slightly thickened. Pour remaining gelatin mixture in a 9-inch square pan. Chill until firm, at least 3 hours. Cut into 1/2-inch cubes.
Blend cake mix, mandarin oranges and juice, oil and eggs together about 2 minutes at medium speed. Grease and lightly flour 3 (8 1/2 or 9-inch) layer pans. Bake 15 to 20 minutes at 325°. When cake is cool, put Cool Whip, crushed pineapple and juice and vanilla instant pudding together and blend well. Spread between and on top of layers. Refrigerate at least 3 days before cutting. Keep in refrigerator. It must "pickle" for at least 3 days.
Mix all ingredients except wieners. Dip wieners in mixture, making sure wiener is covered. Fry in deep fryer at 370° for 15 to 20 minutes. Turn once so they are golden brown on both sides. A wooden stick inserted in wiener makes it easier to handle.
Mix graham crackers, sugar and oleo. Pat into pan and bake at 375° for 10 minutes.
Mix together oleo, peanut butter and chocolate chips. Pour over Chex. Stir until coated. Put in brown paper sack with confectioners sugar. Shake.
Add all together except the evaporated milk in large pot and cook until tender. Take masher and mash the vegetables. (You can also place in blender and puree.) Let the entire mixture cool completely. When cold, add the evaporated milk and reheat.
Drain fruit, reserving liquid. Dissolve gelatin in 1 cup boiling water. Add enough water to fruit liquid to make 2 cups and add to gelatin. Let Jell-O gel slightly. Pour in 9 x 13-inch pan and congeal.
Combine oil, garlic and sage in a skillet. When the garlic is golden, remove it and add the tomatoes. Sprinkle with salt and cook for 6 to 8 minutes, stirring often. Drain the beans and put them in the skillet, then let cook on medium heat for about 7 to 8 minutes. Before serving, add freshly ground black pepper.
Cream the sugar and margarine. Add eggs, one at a time, on medium speed. Mix well. At low speed, add flour and soda. Add sour cream and flavoring. Mix well. Cook in tube pan at 325° for 1 1/2 hours until done.
Arrange layers of cheese and bacon in bottom of unbaked pie shell. Combine eggs with remaining ingredients; blend well. Pour over cheese and bacon. Bake at 375° for 40 to 50 minutes (or until knife inserted in center comes out clean). Let stand a few minutes before serving.
Cut apricot halves in half. Combine with the 2 tablespoons of syrup and arrange in a quart casserole dish. Combine the remaining ingredients mixing until crumbly. Bake at 350° for 30 minutes. Top with ice cream.
Add all ingredients in large pan; drizzle with oil. Add water and bake at 350° for 1 1/2 hours, mixing occasionally. Serves 6.
Mix cream cheese, milk and sugar in a large bowl; whisk until smooth. Gently stir in Cool Whip; spread on bottom of crust. Pour milk and pudding mix in bowl. Beat with whisk until blended, 1 to 2 minutes. (Mixture will be thick.) Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate for 2 to 3 hours. Top with Cool Whip.
Mix shortening, sugar and egg together. Stir in rest of ingredients. Roll out and cut in desired shape. Bake at 350° for 10 to 15 minutes.
Score chicken or beef. Marinate overnight or several hours. Grill or broil meat.
Put all ingredients in saucepan. Simmer, uncovered, for 30 to 40 minutes, until slightly thickened.
Saute onions in margarine until tender. Stack beef and onion on bottom half of each bun. Cut cheese slices in half and place 4 halves on top of each sandwich. Place under broiler until cheese is melted. Top each sandwich with remaining bun. Serve with chips and pickle strips.
In large skillet, heat olive oil. Add chopped up chicken to heat. Cut peppers into thin slices and add to chicken along with one tablespoon butter. Then add vinegar, basil and oregano; let simmer 1 hour or until chicken is done. In a large pot, boil water. Add spaghetti. Cook until done and drain. Add 1 tablespoon of butter to drained spaghetti and stir. Add the chicken and peppers and sauce from skillet. Stir and serve.
Combine first 3 ingredients, stirring until blended. Chill 10 minutes. Shape into log. Lightly coat top and sides with pecans. Serve with crackers.
Beat and add gradually eggs, sugar, vegetable oil and vanilla. Add and mix flour, baking soda, baking powder and cinnamon. Fold in zucchini, walnuts and raisins. Bake for 55 minutes in oven at 350°. Makes 2 loaves, 3 x 9-inches.
Stir boiling water into Jell-O for 2 minutes until dissolved. Mix cold water and ice cubes to make 1 1/4 cups. Add to Jell-O, stirring until thickened. Remove any remaining ice cubes. Stir in whipped topping until smooth. Refrigerate 10 minutes. Spoon into crust. Refrigerate 4 hours.
In medium saucepan, combine first 3 ingredients; cook and stir over medium heat until smooth and well blended. Remove from heat. Stir in noodles and 1 cup nuts.
Cut up onion and saute in butter until tender. Add flour and stir. Add salt, stir in milk and cook on medium-low until thick. Add cheese. Slice potatoes thin, place 1/2 in 8 x 11-inch dish. Add sauce, then rest of potatoes, then rest of sauce. Bake at 350°, covered, 35 minutes and uncovered for 20 minutes.
Combine frozen strawberries, sugar and beaten eggs. Cook over low heat until well heated and beginning to bubble. Pour in package of jello and let cool. Whip evaporated milk and fold into strawberry mixture. Pour into crusts and top with whipped cream.
In a large skillet, cook onion, green pepper and sausage until onion is tender and sausage is heated through. Drain off fat.
Rub cutlets with melted butter, then sprinkle with salt and pepper. Roll cutlets in cracker crumbs; dip into beaten eggs, then back into crumbs. Melt butter in shallow pan and cook cutlets to a golden brown on both sides. Pour cream and milk over cutlets. Cover pan tightly and cook in 300° oven for 1 hour. Remove meat. Thicken sauce in pan with a few fine cracker crumbs and serve hot.
Sandwich two snack crackers together with a generous amount of peanut butter. Press together so peanut butter spreads to edge. Using tongs, dip crackers into melted coating. Place on waxed paper to harden.
Preheat oven to 400°. Melt 1/2 stick margarine in heavy iron skillet. In a large bowl, mix the remaining ingredients; pour into bubbling margarine. Bake at 400° for 30 minutes, or until done.
Mix tomatoes, onions, celery and red peppers. Add remaining ingredients. Cook 20 minutes. Makes 14 pints.
In large bowl put 2 cups flour, salt, sugar and yeast. Heat water and oil until very warm. Don't boil your water but have it very warm. Pour into flour mixture; mix well. Add rest of flour; knead well. Grease bowl and turn over to grease both sides. Then cover and let rise to double. Punch down; knead. Make rolls or 2 loaves. Put in greased pans. Let rise until double in size. Bake at 350° for 25 to 35 minutes.
Put butter in very deep baking dish. Set in a 350° oven to melt. Make a batter of 1 cup sugar, flour, baking powder, salt, cinnamon and milk. When mixed, pour over melted butter. Do not stir. Empty can of peaches with juice and 1/2 cup of sugar on top of batter. Do not stir! Bake 1 hour at 350°.
Melt butter. Add milk, vanilla and cocoa; stir. Pour in bowl with confectioners sugar. Mix 3 minutes on high speed. Add nuts. Pour in pan and place in refrigerator for 2 hours. Cut and serve.
Saute hamburger and garlic in oil. Add tomatoes, tomato sauce, salt, pepper and oregano and simmer 20 minutes. While it simmers, cook the noodles in boiling salt water for 15 minutes. Butter a casserole dish and alternate layers of noodles, cheese, meat sauce and Parmesan, ending with a layer of sauce and Parmesan. Bake, uncovered, at 375° for 20 minutes.
In small saucepan, combine gelatin, sugar and reserved juice from pineapple. Cook over low heat for 5 minutes, until gelatin and sugar are dissolved, stirring constantly. Transfer to large bowl; stir in crushed pineapple, nectar, sour cream and salt until well combined. Chill 1 1/2 hours, stirring occasionally, until mixture is consistency of unbeaten egg whites. Coat an 8 cup mold or bowl with nonstick cooking spray; pour in gelatin-pineapple mixture. Chill 8 hours or overnight until firm.
Mix first 4 ingredients, then add flour. Roll out dough and cut into desired shapes. Bake at 350° on ungreased cookie sheet for about 10 minutes.
Slice the baguette crosswise into 1/2 inch thick slices. Place on baking sheet. Brush one side of each slice with olive oil and sprinkle with Parmesan. Bake at 400 degrees for 5 minutes. Turn each slice over and bake for an additional 10 minutes or until lightly browned. Serve with Tomato Pesto Spread.
Place all the ingredients in a large saucepan. Cover and bring to a boil. Lower heat and simmer for 35 to 40 minutes. Mash as you would for regular mashed potatoes. Serve with roast pork or pork chops.
Saute onions in butter. Heat broth and undiluted soups. Pour over corn bread crumbs. Add onions and celery. Mix well. Season with salt and pepper. Pour half of the dressing in a greased 9 x 10-inch casserole. Add chicken and pour the other half of the dressing over chicken. Bake at 350° for 50 to 60 minutes.
Mix 2 tablespoons cheese with chicken. Put 2 tablespoons of mixture on wide part of triangle; roll up. Place in 11 x 13-inch pan. Mix remaining cheese, soup and milk. Heat until blended. Pour 1/2 of soup mixture over rolls. Cook at 375° for 20 to 25 minutes until brown. Top with 2 tablespoons cheese. Serve with remaining sauce.
Mix all ingredients, blending well. Put into a ring mold and chill until firm. Best overnight. To serve, turn out on a plate and fill center with 1 jar of strawberry preserves. Use on Ritz crackers. Serves 40 to 50. Keeps well for weeks.
Mix cocoa and oleo in saucepan. Remove from heat and add remaining ingredients. Pour into greased 9 x 12-inch pan and bake at 350° for 20 to 30 minutes (depends on whether you like soft or chewy or done).
Place apples in greased baking dish. Combine flour, sugar, salt and egg. Sprinkle crumb mixture over apples. Pour melted butter over top. Sprinkle with cinnamon. Bake at 350° for 30 minutes.
Add beans to boiling water; boil for 10 minutes, then rinse immediately with cool water. Mix beans, celery, onions and walnuts with mayonnaise. Chop eggs and add to top of beans. Add salt and pepper. Sprinkle bacon on top. Refrigerate. Toss when ready to serve.
Combine milk, pie filling mix, pumpkin, spice and whipped topping in a deep narrow bottom bowl. Beat at lowest speed of electric mixer for 1 minute. Pour into cooled pie shell. Chill until set, at least 3 hours. Garnish with additional whipped topping and pecans, if desired.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in the semi-sweet morsels. Drop by rounded measured teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes. Makes 100 cookies.
Read Proverbs 23:1. In order to make cake, look up scriptures and find out the ingredients. God Bless!
Combine all ingredients using only 1/2 cup cheese. Mix well. Top with remaining cheese. Bake 45 to 60 minutes.
Slice washed, unpeeled zucchini into thin rounds. Simmer, covered, in a small amount of water for 6 to 8 minutes, shaking the pan frequently. Drain. Combine sour cream, butter, 2 tablespoons grated cheese, salt, pepper and paprika. Stir over low heat to melt cheese. Remove from heat and mix in chives. Toss lightly with zucchini. Place in a buttered 1 1/2-quart baking dish. Top with crumbs (optional) and sprinkle with additional cheese. Bake in preheated 375° oven for 10 minutes. Can be prepared ahead and refrigerated but increase the baking time to 30 minutes. Serves 6. (Microwavable.)
Mix together in a greased casserole dish. Bake at 350° for 1/2 hour or longer until light brown on top. Serves 3 to 4.
Butter buns open face. Sprinkle cheese on top. Bake in 350° oven until slightly brown. Good with tomato soup.
Soak cucumbers and onions in salted water 5 hours or overnight. Drain. Bring to a boil the vinegar, sugar, pepper, celery seed, dry mustard and turmeric. Add cucumbers to boiling mixture and boil until cucumbers change color. Seal boiling hot. Makes 8 pints.
Heat sugar and pineapple to a boil. Add jello and cool in refrigerator. Whip cream cheese and milk. Whip Dream Whip as directed. Whip jello and cream cheese mixture. Fold in Dream Whip. Set overnight.
Wash, peel and slice potatoes and onions. Place in a large kettle, covering with water. Add garlic powder, parsley, salt and pepper to taste. Cook until tender. Do not drain water. In a blender, blend about 2 cups of the soup and return to the kettle (this makes the soup thicker). Add cheese and continue to cook over low heat until cheese is melted. Serve hot. Makes 10 to 12 servings.
In a large mixing bowl, stir in cocoa and baking soda; blend in 1/3 cup oil. Add boiling water; stir until mixture thickens. Stir in sugar, eggs, and remaining oil until smooth. Add flour, vanilla and salt; blend well. Pour into lightly greased 9 x 13-inch baking pan and bake in 350° oven for about 30 minutes.
In 3-quart saucepan, cook bacon until crisp. Remove bacon and set aside. Pour off all but 3 tablespoons fat. Add onions and brown. Add potatoes and about 1 1/2 cups water or enough to cover. Cook, covered, until potatoes are tender, 15 to 20 minutes.
Slice bananas into a large mixer bowl. Beat until well mashed. Add remaining ingredients. Blend, then beat at medium speed for 2 minutes.
Preheat oven to 350°. Melt butter in 1 1/2-quart baking dish in oven. Mix flour, sugar, baking powder and milk together and pour in dish over melted butter. On top of this, carefully place the fruit. Do not stir. Bake at 350° about 40 to 45 minutes or until top is brown and crusty.
Boil the potatoes in salted water until fork-tender; drain well, reserving some liquid if needed. Mash the potatoes and mix with the rest of the ingredients, using reserved liquid if potato mixture is too dry. Using hands and a large spoon, spread potatoes around large size marshmallows. Roll in either crushed corn flakes or coconut. Bake at 350° just until marshmallows get soft. Serve warm.
Stir together flour, salt, baking powder and salt. Set aside. In a large mixing bowl, beat together the sugar and margarine until light and fluffy. Add eggs and vanilla. Beat well. Stir in dry ingredients, mixing until thoroughly combined. Add 2 cups of crushed corn flakes, chocolate and peanut butter morsels. Drop by teaspoon and roll in remaining crushed corn flakes, coating completely. Place 2-inches apart on greased sheet. Bake at 350° for 15 minutes or until golden brown.
Mix all ingredients in a large bowl and blend well. Form into small meat balls and place in 15 1/2 x 10 1/2 x 1 inch pan. May be frozen until needed.
Cream oleo and sugar. Add egg yolk and vanilla and beat. Add flour. Mix and spread on greased cookie sheet. Bake at 350° for 15 to 20 minutes. Melt chocolate in double boiler and spread on cookies as soon as removed from oven. Sprinkle with chopped nuts. Cut while warm.
Cook steak in skillet on low heat. Season with garlic, salt and pepper. Cook until done on one side. When you turn steak to cook, add onion slices, green pepper and tomatoes. Simmer.
Boil water in heavy pot; add butter and stir until melted. Add flour and salt all at once, stirring and cooking a minute or so until mixture forms a soft ball that does not separate. Remove from heat; cool 10 minutes and add eggs one at a time, beating vigorously after each. Form 12 to 15 spoonfuls of batter into smooth capsule shapes on a greased cookie sheet. Bake in 450° oven 15 minutes, then lower to 325° and bake another 25 minutes.
Heat oven to 400°. Rinse fish. Place in large casserole dish and season. Pour lemon juice over. Heat oil in small saucepan and stir in flour. Add yogurt and stir until boiling. Remove from heat. Arrange onions over steaks. Pour sauce over it all. Bake for 15 minutes. Uncover. Bake 15 more minutes. Check by fork. Sprinkle over the dried parsley.
Layer corn and cracker crumbs. Mix eggs and milk. Pour over all. End with layer of crumbs. Dot with butter. Bake at 350° for 30 minutes.
Scald cream with butter. Add to thoroughly mixed dry ingredients. Mix in eggs. Pour into greased and floured 13 x 9 x 2-inch pan.
In a small bowl, combine first 7 ingredients; mix well. Set aside. Rinse chicken and pat dry. Place in shallow glass dish. Add lime juice mixture and stir to coat chicken pieces thoroughly. Cover dish and refrigerate for 2 to 3 hours; stir several times while marinating to keep chicken well coated. On a preheated outdoor grill, cook chicken, turning once, 6 to 7 minutes until done.
Combine sugar and flour; mix well, then add eggs and milk. Cook until starting to thicken and add vanilla. Finish cooking until real thick. Layer bananas, wafers and pudding. Cool before serving.
Melt margarine and add flour, stirring until margarine melts. Add water slowly, stirring continuously. Dice the Dofu and add with remaining ingredients.
Saute half cup of bell pepper and onions in butter or margarine. Brown pork chops on both sides in separate frying pan. Pour consomme beef and onion soups on 2 cups rice in saucepan. Let cook for about 30 minutes or until rice is halfway done, uncovered, in oven on 300° to 350°. Take saucepan out of oven and spread pork chops over rice. Cut strips of bell pepper and strips of onions on top of pork chops. Bake in preheated oven, covered with foil, for about 30 to 45 minutes.
Combine potatoes, 1/2 cup butter, soup, onion, sour cream and cheese. Stir well. Spoon into greased 2 1/2 quart casserole. Stir remaining butter into cornflakes and sprinkle over mixture. Bake at 350° for 50 minutes. Serves 10 to 12.
Mix the sugar, salt and cornstarch. Add the vinegar and water; stir the mixture until it is smooth. Cook it for 5 minutes, then add the beets and let it stand for 30 minutes. Just before serving, bring the beets to a boil and add the butter. (Omit the salt when using canned beets which have been salted.)
Mix first 3 ingredients together. Cook until thick. Stir in peaches and pour into prebaked pie shell. Chill and serve with Cool Whip topping. (Add sugar to peaches if they are not sweet enough.)
Boil potatoes and onions; drain. Add milk to soup and mix together. Put potatoes in casserole dish; add soup, salt and pepper to taste. Grate cheese or lay slices of cheese on top. Heat in microwave until cheese melts.
Melt in skillet margarine and sugar. Add dates; cook and stir two minutes. Turn heat off. Slowly add egg, milk and salt. Cook 2 minutes, stirring constantly. Add vanilla, cereal and pecans. Shape into balls and roll in coconut.
Drain crab meat; cut up scallions finely. Zap all ingredients in a blender. Heat in a 350° oven until bubbly. Serve hot on round firm crackers.
Mix all ingredients, adding beaten eggs last. Pour into a 9-inch uncooked pie shell. Bake 45 minutes at 350°.
Cream together pumpkin, sugar and shortening. Add egg. Mix in flour, salt, baking soda and cinnamon. May add chocolate chips, chopped nuts or raisins. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 11 minutes.
In a large pot, empty can of juice; match with one can water. Heat to boil while preparing veggies. Add veggies to juice when it reaches a boil. Boil for 5 minutes, then lower heat to simmer and cook until veggies are tender. Season with black pepper and garlic powder to taste.
Peel and dice potatoes; place potatoes in saucepan and cover with water. Boil potatoes until tender; stir potatoes in pan; break up large pieces; do not let boil dry. Add milk, salt and pepper. Simmer; add margarine.
If you use the frozen hash brown, press between paper towels to remove moisture. Press hash browns into bottom and sides of a 9-inch pie plate to form a crust. Drizzle melted butter over crust. Bake in preheated 450° oven for 20 to 25 minutes until lightly browned. Remove from oven.
Mix all together and drop by teaspoon on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Cookies are done when they spring back like cake.
Boil berries, oranges and lemons for 20 minutes. Strain. Add sugar and spices. Refrigerate.
Drain pineapple. Save 1 tablespoon of juice. Combine sugar, mustard and juice. Place ham in a roasting pan. Spread the sugar mixture on top of ham. Top with whole pineapple, with cherries in center of pineapple and bake slowly according to weight of the ham.
Preheat oven to 375°. About 30 minutes before serving, grease cookie sheet. Drain liquid from tuna into a medium bowl. Add crumbs and 1/2 cup wheat germ. Blend well. Stir in Miracle Whip, canned milk, onion, lemon juice, salt, pepper and tuna and mix well. Sprinkle wheat germ onto waxed paper. Shape tuna mixture into 8 croquettes. Roll in wheat germ. Place on cookie sheet and bake for 20 minutes at 375°. Serve with tartar sauce. Makes 4 servings.
Combine stuffing and next five ingredients in a large bowl; toss until combined. Add soup, corn, sour cream and cumin to stuffing mixture; stir well. Spread in a lightly greased 2 qt. baking dish. Cover and bake at 350 degrees for 35 minutes. Uncover and sprinkle with cheese; bake an additional 5 minutes, until cheese is melted and bubbly.
Brown ground beef, bacon and chopped onion and drain fats. Add pork and beans, white lima beans, kidney beans, ketchup, brown sugar, salt, mustard and vinegar. Mix together and bake 40 minutes at 350°.