HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat mustard, Worcestershire, sugar and egg yolks together. Dip bacon in mixture and roll in crumbs. Place bacon in a broiler pan. Bake in a preheated 250° oven for 20 minutes or until brown and crispy. Yields 20 slices.
Cook noodles according to package directions; drain. Brown beef in 1 tablespoon butter in medium skillet; stir in tomato sauce. Remove from heat and set aside.
Combine tuna, pepper, celery and onion. Moisten with mayonnaise. Spread on muffin halves. Place under preheated broiler 2 to 3 minutes. Top with cheese; broil 2 to 3 minutes or until cheese melts.
Grease oblong casserole with oleo. Drain asparagus and put in bottom of casserole. Drain peas, slice water chestnuts and sprinkle over asparagus. Heat soup and pour over asparagus. Sprinkle cheese over soup. Melt butter over low heat. Trim bread and cut into small finger size strips. Soak strips in butter and lay strips over cheese. Bake in 350° oven 25 minutes or until bread is golden brown. May be made ahead, refrigerated and then baked.
Combine flour, nuts, margarine and sugar. Spread into a 9 x 13 pan. Bake at 350° for 12 minutes. Cool. For second layer, combine softened cream cheese, powdered sugar and 1 1/2 cups Cool Whip. Spread over crust. For third layer, combine the pudding mix and milk; beat until thickened. Pour over the second layer. Spread Cool Whip on top; sprinkle with nuts if desired. Chill.
Saute sausage and onions. Drain. Combine other ingredients except biscuits. Place in an 11 x 7-inch oblong baking dish. May refrigerate overnight. Divide biscuits in halves or fourths and place on top. Bake at 350° until biscuits are brown. Serves 6 to 8.
Remove sausage from casings. In large, covered casserole dish, cook sausage, onion and garlic on High 2 1/2 to 4 minutes (depending on microwave) until no longer pink. Stir halfway through cooking. Drain drippings.
Thaw and squeeze spinach until dry. Cut up. Stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and onions; blend well. Cover and refrigerate two hours. Stir before serving. NOTE: Can be put inside a hollowed out center of pumpernickel bread. Cut the inside part that was cut out, into cubes and use with dip.
Cook chicken breasts. Cool and cut into small pieces. Reserve liquid. Peel and dice potatoes and carrots; boil approximately 10 minutes or just until tender. Drain water. Drain liquid from can of peas and mix peas together with chicken, potatoes, carrots and soup mixed with reserved liquid from chicken. Put in a large baking dish and top with refrigerated biscuits (or your favorite biscuits). Bake at 400° until biscuits are golden brown. Serve hot from the oven.
Combine crumbs and margarine; press onto bottom of 9-inch spring-form pan. Chill.
Mix all ingredients and store in an airtight container. Use 2 teaspoons per cup. Mix with boiling water. Adjust amount, depending on size of cup/mug. This makes a nice gift. Just put the mix in a decorative jar.
Beat eggs; gradually add sugar and beat until fluffy and light colored. Add flour sifted with baking powder and salt. Beat well. Add vanilla. Heat milk with butter almost to boiling and stir quickly into batter. Beat slightly. Pour at once into ungreased 9 or 10-inch tube pan. Bake at 350° for 40 to 45 minutes, or until done. Remove from oven and invert pan until cool, then remove cake. Delicious unfrosted.
Sprinkle steak with onion soup mix. Place steak on heavy aluminum foil. Bring foil over top of meat and fold to seal. Place foil-covered steak in an open pan.
Cream the shortening and sugar. Add eggs. Beat well. Add sifted dry ingredients, alternating with milk. Add vanilla. Bake 20 to 30 minutes at 350°.
Preheat oven to 325°. Beat eggs until foamy. Add flour and both sugars. Beat until well mixed. Add melted butter and vanilla. Stir in chocolate chips and nuts. Pour in pie shell and bake at 325° for 1 hour.
Cut center out of slice of bread with a round cookie cutter or glass. Butter both sides of remaining bread, using about 1/2 tablespoon butter. Melt remaining tablespoon butter in a small skillet over medium heat. Brown one side of bread in skillet; turn bread over. Break egg into a small cup or saucer. Carefully slip it into the hole in the bread slice in the skillet. Sprinkle with salt and pepper. Cook egg until white is set, then turn egg and bread over with spatula to brown other side.
Brown onion and green pepper in butter. Add remaining ingredients except beans. Heat. Pour beans in a buttered 1-quart casserole. Pour sauce over the beans. Bake in a 375° oven for 45 minutes.
Combine 8 oz. French Vanilla Cool Whip, 8 oz. cream cheese and 1/3 cup of sugar. Pour into graham cracker crust. Refrigerate overnight and serve.
Beat eggs and add sugars (may use all brown sugar), oil and maple flavoring. Mix well. Add zucchini, baking powder, soda, salt, wheat germ and flour. Mix well, then add nuts. Bake in a 9 x 5-inch loaf pan for 1 hour at 350°.
Cook vegetables until nearly tender. Combine with meat. Pour into big casserole dish. Set aside. Meanwhile, blend butter and flour with stock or milk and cook until it begins to thicken. Pour over vegetables and meat mixture. Adjust pastry over casserole. Bake at 425° for 20 to 30 minutes or until crust is brown.
Heat oven to 400° if using air bake sheet; for regular baking sheet, bake at 350°. Mix butter, 1/2 cup sugar and vanilla thoroughly. Work in flour, salt and nuts until dough holds together. Shape into 3/4-inch balls. Place 1 inch apart on ungreased baking sheet. Bake 10 to 12 minutes but do not let brown. While warm, roll in confectioners sugar, then cool and roll in sugar once more. Makes 4 dozen. Can double recipe. Freezes well.
1st layer: Mix flour and margarine together in sheet pan. Bake for 30 minutes at 350°.
Combine in a large mixing bowl. Mix well. Shape into 1-inch balls. Saute in 2 to 3 tablespoons butter until well browned. Drain well and set aside.
Saute hamburger and onions. Season to taste with salt, pepper and chili powder. Make crust of Bisquick and cream. Pat crust into 9-inch pie pan. Pour hamburger mixture in pie crust. Combine eggs and cheese; spread over hamburger mixture. Sprinkle paprika over all. Bake for 30 minutes at 375°. Yields 6 servings.
Stew chicken until tender and remove bones. Mix soups, Ro-Tel and cheese. Simmer together until cheese is melted. In baking dish, place 1/2 of deboned chicken. Put a layer of Doritos over chicken, then pour 1/2 of sauce over Doritos. Repeat layers. Bake at 400° for 10 to 20 minutes.
Put half of the raw ground beef (ground chuck) into the bottom of a greased casserole and cover with half of the potatoes, sliced thick, half of the carrots, sliced and half of the onion, minced. Sprinkle with half of the salt and some pepper. Repeat with other half of ingredients. Mix soup and water and pour over top. Bake at 350° for 1 1/2 hours or until vegetables are tender.
In small bowl mix cake flour, cocoa powder and baking soda. In large bowl mix together with a beater the sugar, vanilla and butter; then add eggs, beating in one at a time. Add food color and vinegar. Mix all ingredients in large bowl well. Then pour mixture out of small bowl into large bowl. Finally add buttermilk and mix. Pour batter into three 9-inch round pans. Bake at 350°.
Beat eggs. Add sugar and pineapple juice. Let simmer for 10 minutes. Add Jell-O. Chill. Beat chilled milk. Add to Jell-O mixture. Pour into 2 pie crusts made of vanilla wafers. Makes 2 pies.
Drain crab meat on several layers of paper towels. Thinly slice tops and bottoms from tomatoes. With a small melon ball cutter, remove pulp and drain upside-down on paper towels.
Pound chicken flat; dust with flour. Dip in egg batter. Dredge in bread crumbs, Parmesan and herbs which you've mixed together. Heat butter and olive oil in large skillet (1/2 at a time). Saute chicken until brown. Do this in 2 batches. Serve over vermicelli and cheese.
Mix sugar, cornstarch, water Jell-O in saucepan. Bring to a boil. Let boil approximately 1 minute. Cool. Add strawberries. Pour into baked pie shell. Add topping (Cool Whip preferred). Let chill and serve.
Mix sweetener, flour and then eggs. Add cool whip and flavoring. Add 2% milk to above in freezer to fill up. Proceed to freeze as regular ice cream.
Mix together. Pour into a gallon freezer. Add enough milk to bring mixture to full line. Stir well. Freeze.
Mix all ingredients. Serve over cream cheese with crackers. Keep sauce in refrigerator and use as needed. This is a very good appetizer.
Season tomatoes with vegetable seasoning. Place broccoli, onion, bread crumbs, parsley, basil and yogurt in bowl. Mix lightly with fork. Stuff tomato halves with broccoli mixture and sprinkle with Parmesan. Place in shallow ovenproof baking dish and bake at 350° for 20 to 25 minutes or microwave, covered, on High 2 minutes.
Place bacon in heavy kettle and fry slowly until golden brown, eating some as you go. Add the onion and cook until they are soft and light yellow in color. Add potatoes and sprinkle with salt and pepper to taste, then add water to cover the potatoes. Cook until potatoes are half finished, then add the fish on top of the potatoes and cook until fish is done and can be broken into flakes. If there is skin on the fish, remove it before breaking up fish. Add milk until it looks like creamed chowder and then add the corn. Cook until heated but do not boil.
Place steaks between waxed paper and pound slightly with rolling pin or hands. Melt 1 tablespoon butter in a pan. Add green onions. Saute for a few minutes. Stir in Worcestershire sauce, parsley and lemon juice. Heat through. Keep warm. Melt and heat remaining butter in another skillet. Add steaks to pan. Saute quickly, about 2 minutes per side. Sprinkle with salt and pepper. Spoon the butter-onion mixture over steaks in pan. At this point, you may flame the steaks, if desired. Heat cognac or brandy, pour over steaks in pan. Ignite. Place hot steaks on serving dish. Pour pan juices over. Sprinkle with green onion and lemon peel. Serve immediately. Makes four servings.
In a bowl, combine flour, brown sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Combine 1 egg and buttermilk; stir into flour mixture, just until moistened. Fold in raisins.
Salt and pepper the chicken; place on a rack in a roasting pan. Bake in a preheated 375° oven for 45 minutes or until brown and tender.
Sprinkle celery salt, garlic salt, lemon pepper, onion salt and liquid smoke over meat. Wrap in heavy foil and refrigerate overnight. Add salt and pepper and worcestershire sauce. Cook 5 hours at 300°. After 5 hours, add a small bottle of BBQ sauce. Cook, uncovered, for 1 hour. Set out 20 minutes before serving.
Combine meat, milk, crumbs, salt and pepper; shape into 5 oblong patties. In a pan, brown patties in hot shortening. Remove. Cook garlic and onion in skillet until tender, not brown. Blend in soup and water. Return patties to skillet. Bring mixture to boil; simmer, covered, 15 minutes. Cook mostaccioli according to package directions; drain. Place on large heated plater. Arrange patties on noodles. Pour sauce over meat. Sprinkle cheese atop. Serves 5.
Cream shortening, oleo and sugar until light and fluffy. Beat in eggs and vanilla. Sift dry ingredients and add to creamed mixture. Blend and shape into 1-inch balls. Place on a lightly greased cookie sheet. Press with glass dipped in sugar. Bake at 375° for 10 to 12 minutes. Makes about 5 dozen 2 1/2-inch cookies.
Drain vegetable oil into large skillet, very hot, add onion and saute a few minutes, toss in cabbage and saute about five minutes, stirring occasionally. Stir in tuna, tomatoes and soy sauce. Cover and continue to cook five minutes or longer. Serve immediately. Makes two or three servings.
In heavy saucepan, mix sugar, milk and butter. Bring to boil. Boil for 5 minutes; stir constantly. Remove from heat. Beat marshmallow cream, peanut butter, chocolate chips and vanilla until smooth and creamy. Pour into two 9 x 13-inch pans. Makes 6 pounds fudge.
Preheat oven to 350°. In medium bowl, combine egg, Ricotta cheese, Parmesan cheese, 1 ounce only Mozzarella cheese, oregano and garlic powder. Spread cheese mixture equally on lasagna noodle strips; roll up each strip. Spray 9 x 13-inch baking dish with Pam. Spread 1 cup sauce in bottom of baking dish. Arrange lasagna rolls, seam side down, in sauce. Pour remaining sauce over lasagna and top with remaining Mozzarella cheese. Cover tightly; bake for 40 to 50 minutes.
Combine all ingredients and simmer over low heat for 10 minutes. Take large piece of aluminum foil and place loaf of bread in middle. Slice and drizzle garlic butter onto slices. Wrap with foil and bake in 350° oven for 10 minutes or take slices of bread, drizzle butter on it and broil until golden brown. Refrigerate leftover butter to use another time.
Layer each item on top of the other as they were listed. Refrigerate for 24 hours before serving.
Combine tea, sugar, orange mix, lemonade mix and spices in a bowl, mixing well. Store in airtight container. Add 2 to 3 teaspoons to 1 cup hot water to serve.
At end of cooking time, remove tomatoes from this solution and continue to cook liquid down to a slightly thick syrup. Pack tomatoes into sterilized jars, cover with syrup and seal.
Cream butter and sugar together. Add eggs, one at a time, alternating with flour. Add flavoring. Put in sour cream and soda. Bake at 350°.
Put pecans in 250° to 275° oven approximately 25 minutes. Melt bark in double boiler or microwave. Mix pecans and grahams in bowl. Pour melted bark over them. Mix well, then pour on wax paper and spread. When cold, break apart.
Boil chicken in water until done, then remove. Add potatoes, celery, onion, rice and bouillon cubes to chicken stock. While the rice and vegetables are boiling, cut up the chicken and add. Simmer until vegetables are tender.
In 2 to 4-quart saucepan, mix sugar and milk. Cook on low heat until forms a ball stage. Stir mixture while cooking. To check for ball stage, drop drops from your spoon on a plate and let cool. Use your fingertip to see if it will roll up to ball stage. When ball stage, take off stove. Add 3 to 4 big spoons of peanut butter. It may take more to be thick. Pour out on buttered surface.
Snap off the ends of beans; leave them whole. Cook beans; bring to a rolling boil. Drain and cool. Place beans, standing up, in pint jars. Place flower of dill in the bottom of each jar. Place water, vinegar and salt in saucepan; bring to a boil. Pour over beans in jar. Seal and store.
Combine sugar, corn syrup and water in a saucepan. Bring to boil over medium heat until mixture reaches 300° on a candy thermometer. Remove from heat and add flavoring and a few drops of food coloring.
Brown meat and onions. Boil carrots and potatoes for 5 minutes. Add soups, soy sauce, water, carrots and potatoes to browned meat and onions. Bake at 350° for 1/2 hour. Add egg noodles to top of casserole and cook for 1 hour more.
Fry hamburger and onion. First put in a layer of Tater Tots, then your hamburger, then a layer of beans, then a layer of soup and pour 1 can of milk over all. Put in oven and bake 45 minutes.
Combine ingredients. Use as marinade for skinless chicken breasts. Drain briefly, grill quickly. Enough for 6 to 8 split chicken breasts.
Make a thin omelet with the beaten eggs and cut into strips; put aside. Sprinkle water on the cooked rice to loosen the grains. Set aside. Heat the oil and saute garlic and onion. Add chicken, pork and shrimp and continue cooking until light brown. Add cooked rice and soy sauce. Toss mixture over low heat for 8 minutes until thoroughly mixed. Add sweet peas, half of the egg strips. salt and pepper. Toss for 2 minutes more and remove from fire. Serve on platter and sprinkle top with green onions and rest of egg strips.
Mix the cake mix as directed. Grease and flour a 9 x 13-inch pan. Drop the coconut and nuts onto the bottom of the pan. Pour cake mix in.
Mix until well blended. Chill. Serve with chips or vegetables. Yields 3 cups.
Melt butter in saucepan. Add vegetables, fry gently for 5 minutes. Stir in the flour and cook for 1 minute. Remove from heat. Stir in wine and stock. Return to heat, bring to boil and simmer 30 minutes. Add milk and cheeses, stirring constantly. Season; stir in fresh cream. Rub through sieve or puree in blender.
Bake Mexican Cornbread according to directions. Mix ranch dressing, sour cream and mayonnaise together. Crumble half of cornbread on bottom of large bowl. Layer half of corn, pinto beans, vegetables and cheese. Spread half of dressing over vegetable layer. Repeat layering. Top with remaining cheese and bacon bits, if desired.
Mix the ingredients and keep in a tightly covered jar. Use one or two teaspoons to one cup of hot water.
Place chicken in electric skillet. Slice onion over chicken. Add Coke, then catsup. Cover and cook at 325° with vent open. Turn chicken every 15 minutes. Cook for 1 hour and 15 minutes, or until liquid cooks out.
Beat chicken breasts to 1/4 inch thickness. Drain chiles and olives and mix with cheeses and onion. Put equal amounts on each chicken breast and roll - secure with toothpicks. Combine butter, chili powder and cumin. Coat chicken in butter mixture and roll in crushed chips. Place in greased casserole dish. Bake at 375° for 30 minutes. Garnish with sour cream and salsa.
Preheat oven to 350°. Grease cookie sheet. In a large bowl, with a fork, mix flour and the next 4 ingredients. Cut in margarine until mixture resembles coarse crumbs. Stir in raisins. In a small bowl, with a fork beat the eggs. Stir buttermilk into eggs. Stir into flour mixture. Mix until dough is sticky and holds together to make a ball. Drop onto cookie sheet in a circle. Bake for 1 1/2 hours, or until done.
In large skillet, brown pepperoni. Drain. Add bell pepper, onion, mushrooms, olives and garlic powder. Saut. Add spaghetti sauce spices and seasonings, water, tomato paste and oil. Blend well. Bring to boil. Reduce heat. Simmer, uncovered, 10 minutes. Add cooked ziti or mostaccioli. Blend well. Pour in 12 x 8 x 2-inch casserole dish. Top with cheese. Bake at 350° for 15 minutes or until cheese is melted. Serve with garden salad and bread stick or garlic bread.
Cook the onion and celery in butter until soft. Add the remaining ingredients. Cover 24 hot dogs with the sauce and bake 45 minutes at 350°.
Combine cabbage, onion, green pepper and sugar. Combine remaining ingredients in pan. Boil for 3 minutes. Pour hot dressing over cabbage mixture. Cover and chill for 24 hours. Yields 12 to 16 servings.
Grease a 9 x 13-inch casserole. Combine all ingredients, except potato chips. Spread in casserole. Top with reserved cheese and dry ground potato chips. Bake at 350° for 25 minutes, or until bubbling and topping is golden.
Mix flour, margarine and nuts together. Pat into 9 x 12-inch pan. Bake at 350° for 15 minutes. Cool. Mix cream cheese, powdered sugar and 1 cup Cool Whip until smooth. Spread on crust. Mix pudding and milk until smooth. Spread on second layer. Cover with remaining Cool Whip. Chill until ready to serve.
Cut sausage, potatoes and green pepper to bite size pieces. In skillet, combine sausage, potatoes, pepper and thyme leaves in 1 teaspoon oil. Cook over medium heat, stirring occasionally for 10 to 12 minutes. Reduce heat to low. Cover and cook until potatoes are tender (8 to 10 minutes). Stir in green pepper and continue cooking, uncovered, for 5 minutes.
If you prefer, you may omit the vinegar and use pickle relish to taste. Dice all ingredients and toss with mayonnaise and mustard. Chill. Serves 25 to 30.
Mix all ingredients, except chicken and butter, and put in a large plastic food bag. Dip drumettes in melted butter and shake a few at a time in bag with mixture. Arrange all in greased baking pan. Bake at 325° for 45 minutes.
Crush fruit in pan. Mix in dry jello. Simmer. Cool. Mix Cool Whip and buttermilk, then add fruit. Refrigerate. Stir occasionally, then freeze. (Peach jello and peaches are great!)
Soak cucumbers and onions in salt water for 2 hours. Boil the sugar, vinegar and celery seed. Pour over drained cucumbers and onions. Put in container. (I use margarine tubs.) Freeze. Be sure not to fill quite full; leave room for expansion.
Fry onion in butter or margarine until golden. Add cabbage and a little water and continue frying until cabbage is tender. Stir to keep from burning. More water may be added, if needed. Cook the macaroni according to directions on the package. Drain and add to cabbage mixture. Add salt and pepper to taste.
Have ingredients at room temperature. Mix sausage, cheese and Bisquick together. Form into balls about the size of a nickel. Bake at 375° for 10 minutes. Makes approximately 60 balls.
In a frying pan, add your chopped squash, onions and mushrooms. Cook until tender. Drain.
Boil sugar, salt, butter and milk for 6 minutes. Put last 4 ingredients in a large bowl, then pour boiling syrup over mixture. Beat until chocolate is melted and pour into large pan. Let stand a few hours before cutting. Store in tin box. Makes 5 pounds.
Preheat oven to 375°. Put fish in lightly oiled baking dish. Mix all ingredients and pour over fish. Put juices in a small pan and boil for 3 minutes. Stir in margarine. Serve sauce over fish.
Cream shortening; add sugars and eggs. Mix thoroughly. Add crushed corn flakes, oats, vanilla and coconut. Add dry ingredients (flour, salt, soda and baking powder) which have been sifted together. Mix well. Drop by teaspoon on greased baking sheet. Bake at 350° about 10 to 12 minutes.
Dissolve yeast in water. Heat next 6 ingredients until lukewarm. Add this mixture to the dissolved yeast. Add egg, flour and soda; mix well. Let rise for 1 hour. Stir down. Turn into well-greased 8-inch or 1 1/2-quart casserole. Let rise 45 to 60 minutes. Bake about an hour in a 350° oven.
Preheat the oven to 325°. Place the meat, fat side up, in a shallow open pan. Do not add water. Do not cover. Season either before or after cooking.
Cook oatmeal and cool 20 minutes. Cream shortening and sugars, add eggs, then add flour, soda, cinnamon. Add to oatmeal. Pour batter into jelly roll pan, bake at 350° for 20 minutes.
Sift dry ingredients into a bowl. Cut in butter with pastry blender. Add enough sour milk to make a soft dough, mixing lightly with fork.
Scrub and clean potatoes. Slice each potato into 4 pieces. Put potatoes, milk, butter and cream of celery soup into a pan. Simmer for 1 hour (add more milk if needed). Add bacon bits, salt, pepper and onion salt to taste.
Cream first 3 ingredients. Add remaining ingredients. Roll in small amounts on a floured space about 1/4-inch thick. Cut and fry in hot oil at 375° in a deep fryer.
Prepare linguine by package directions. Keep hot. In a large heavy skillet, heat 1/4 cup olive oil. Saute onion until glossy. Add tomatoes, ham, corn, kidney beans and a large pinch of each seasoning to taste. Heat ingredients together until warm and bubbly. Stir occasionally. Add 1/2 cup Mozzarella cheese; fold in until stringy.
Cream the butter until fluffy. Blend in vanilla and salt. Gradually add sugar. Mix well with hands after each addition. Mixture will be very stiff. Cut mixture into the desired number of pieces. With palms of hands, mold each piece into an egg shape. Place egg shapes on a wax paper lined cookie sheet. Let stand at room temperature several hours or overnight until a crust forms. Dip egg in a dipping chocolate. Let chocolate harden before adding additional decorations. Decorate with your own ornaments.
Preheat oven to 375°. Combine flour, salt, sugar and spices; set aside. Combine apples, raisins, walnuts, eggs, cheese, butter and vanilla. Add dry ingredients, a little at a time, to apple mixture. Portion batter into muffin papers.
Combine all ingredients in a pan. Cover and allow to marinate 1-3 hours. Bring to a boil then lower heat and simmer for 30 minutes. Uncover the pan and continue simmering an additional 15 minutes or until most of the liquid has evaporated and the chicken is light brown. Serve with white rice. Serves 4-6.