HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in small sauce pan. Add brown sugar and garlic powder. Cook until sugar is dissolved. Wrap 4-5 green beans into bundles with bacon slice and secure with toothpick. Place roll-ups in 9x13 dish. Pour butter mix over green beans. Cover and bake at 350 degrees for 30 minutes. Uncover and bake another 10 minutes or until bacon is done.
Put all of the ingredients in a pan and boil 3 minutes. Remove from heat. Add 3 cups of 3 Minute oatmeal and 1 teaspoon of vanilla. Mix well and drop on waxed paper. Makes about 20 medium cookies.
Saute bacon with celery, green pepper and onion. Add tomatoes and peas. Simmer 30 to 40 minutes. Serve in soup bowls. Accompany with jalapeno cornbread. Serves 6 to 8.
Combine all ingredients in processor or blender. Whirl until smooth and creamy. Keeps up to 5 days refrigerated. Makes 1 cup.
Bring juice from pineapple and beets to a boil. Add jello and sugar. Stir until dissolved. Add other ingredients. Chill to set.
Combine. Bake at 325° for 1 1/2 to 2 hours, covered. Serve over noodles or rice.
Heat oven to 400°. In saucepan, heat water and margarine to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat; beat in eggs, all at once, until smooth and glossy.
Mix ingredients together well. Cut meat 3/16 to 1/4-inch thickness. Soak 24 hours in a crisper or a stainless steel bowl in the refrigerator. Preheat oven to 200°. Use toothpicks to hang from oven racks. Bake for 2 hours.
Mix together the first 5 ingredients. Stir in the next 3 ingredients, then stir in the last 2 ingredients. Bake in greased and floured 9 x 13-inch pan at 350° for 35 minutes.
Combine first 3 ingredients in a large bowl; sprinkle with salt and add water to cover. Top with ice and let stand 1 1/2 hours. Drain and rinse vegetables.
Mix all ingredients except oil. Stir until smooth. Add 1/2 of this oil to the mixture. Place remaining oil in pan which bread is to be cooked. Pour the mixture on top of remaining oil in pan. Cook in oven at 350° for about 30 minutes or until golden brown.
Mix flour into sugar and combine last six ingredients, blending well. Cook in double boiler over medium heat until fairly thick. Add cheese, pimentos and cracker crumbs. Cook in well-greased dish 30 minutes at 350°.
Dredge fillets with flour and place in buttered baking pan. Mix butter and wine together and pour over fish. Place bananas on top of fish. Bake at 350° for 20 minutes. Baste. Brush each banana slice with honey and sprinkle with paprika. Broil for 5 minutes.
Beat together first 3 ingredients. Add remaining ingredients. Put in muffin tins or drop on cookie sheet (1 large tablespoon). Bake at 350° for 20 to 30 minutes. When done, drizzle with melted butter.
Layer potatoes and onions, sprinkling flour, salt, pepper and parsley between the layers along with dabs of butter until you have used all the potatoes and onions. (Slice what you think your family will eat.) Then pour milk over entire top, enough to cover the bottom layer. Use any size casserole dish that is microwave-safe. Microwave on High about 25 minutes or until potatoes are tender. Cover with wax paper.
Preheat oven to 350°. Cream shortening and sugar together in mixing bowl. Add bananas, baking soda and flour. Mix well for 2 minutes. Stir in nuts. Pour in batter in greased loaf pan. Bake for 1 hour or until brown on the top.
Marinate chicken breasts in dish to be baked in with sauce made from cranberry sauce, onion soup and Russian salad dressing (make 1 day ahead). Cover and refrigerate. Bake, covered at 350° for 1 1/4 hours.
Mix 1/3 teaspoon cinnamon with 1/4 cup sugar and mix with pie filling. Pour into unbaked pie shell. Top with 1/2 cup sugar that has been mixed with flour and margarine. Sprinkle on top of pie filling; bake in 400° oven 40 minutes or until top is golden brown. Cherry pie filling may also be used in place of the apple pie filling.
Cream the butter. Separately, press egg yolk through a sieve; they will appear grated. Cream egg yolks and sugar into the butter. Add sifted flour and flavoring. Put through cookie press onto ungreased cookie sheet. Bake for 10 minutes at 350°. Makes about 40 cookies.
Add sugar to peaches; let stand for 10 minutes. Drain peaches, reserving syrup. Add water to syrup to make 1 1/2 cups. Combine pudding, gelatin and measured liquid in saucepan. Cook and stir over medium heat until full boil. Pour into bowl and chill well. Fold whipped topping into pudding mix, then add peaches. Chill for 2 hours before cutting after placing in pie shell. Garnish with whipped topping and additional fresh peach slices.
Mix melted margarine and eggs. Add brown sugar, flour, vanilla and walnuts. Beat well. Bake at 350° for 30 to 40 minutes. Brownies will be soft.
Peel and slice the potatoes (slice thick). Parboil until barely tender. Drain potatoes and save the water. Put margarine in bottom of baking pan or dish. Layer the ingredients as follows: potatoes, cracker crumbs, cheese slices and a mixture of the soups diluted with the potato water and milk (have this mixture warm).
Layer ingredients in same order in pan or glass dish that has been greased with butter. Do not drain anything. Bake 1 hour at 350° or until done.
Brown meat and drain fat. Combine cheese, Ro-Tel tomatoes, garlic, cumin and chili powder; set aside. In a large bowl, combine lettuce and chopped tomatoes. Add Fritos, ground meat, onions and green pepper. Pour cheese over lettuce and meat mixture just before serving and toss.
In a medium mixing bowl, combine flour, sugar, baking powder and salt. In a small mixing bowl, beat egg whites, orange juice, oil and vanilla. Add to dry ingredients, stirring just until moistened. Fold in blueberries. Spray 1 3/4-inch muffin cups* with nonstick spray coating. Fill muffin cups half full. Bake in a 400° oven about 17 minutes or until golden. Cool slightly before serving. Makes 36 muffins.
Mix margarine, sugar and corn syrup in saucepan. Bring to a boil on medium heat, stirring constantly. Continue boiling, stirring occasionally for 10 to 15 minutes until sauce is a light caramel color and reaches a hard-ball stage (250° to 258° on a candy thermometer). Remove from stove; add vanilla.
Sift flour and baking powder together. Cut Crisco into flour. Add milk. Roll out onto floured surface and cut biscuits out. Let rise in a warm place for approximately 15 minutes. Top with butter and bake at 350° until golden brown.
Mix the vinegar, salt and sugar well. Pack cucumbers in jars. Add large hunk of dill, garlic bud and red pepper (optional). Pour vinegar mixture over cucumbers. Seal and set in sun for 7 days. Wait 2 weeks before opening after you bring in out of sun. (Put in a place that they can get sun all day.)
Cream margarine, oil and sugar. Add eggs, vanilla and 1/2 cup sour milk. Beat well with a mixer. Mix together all dry ingredients and add to creamed mixture. Beat well with mixer. Stir in diced zucchini. Spoon batter into lined muffin cups. Sprinkle tops with chocolate chips. Bake in a 325° oven for 30 to 40 minutes, or until inserted toothpick comes out clean and dry.
Spread crescent rolls onto ungreased cookie sheet and bake for 10 minutes at 350. Cool. Mix cream cheese, dry ranch dressing and mayo until creamy. Spread onto baked crescent rolls. top with broccoli, cauliflower, carrots, tomatoes and cheese.
Shape into balls. Brown in shortening with 1 small garlic clove (minced) in a large skillet. Blend in the rest of the can of soup. Add 1 cup water. Cover; simmer for about 40 minutes, stirring occasionally.
Preheat oven to 350°. Combine sour cream and green chilies. Salt to taste. In 1 1/2-quart casserole layer all ingredients starting with rice, then a layer of sour cream and Jack cheese strips. End with layer of rice. Bake approximately 25 minutes. Sprinkle top with grated cheese and bake 5 minutes more or until cheese melts.
Boil chicken until tender and remove from bone. Place in bottom of long casserole dish. Mix chicken soup, sour cream and melted butter. Pour over chicken. Top with crumbled Ritz crackers. Bake slowly at 350° for 30 to 45 minutes.
Brown chops in skillet. Pour off fat. Add rest of ingredients. Cover. Simmer 45 minutes or until tender. Yields 4 servings.
Stir together peanut butter and corn syrup in bowl. Add cereal and stir until coated. Press into 9-inch pie plate. Spoon ice cream into crust. Freeze until firm. Remove from freezer 10 minutes before serving. Top with chocolate syrup and chopped nuts.
Add oats to boiling water. Remove from heat. Cover and let stand. Cream brown sugar, sugar and butter. Add eggs and dry ingredients. Mix in oats (mixture will be thin). Bake in a greased and floured 13 x 9 pan at 350° for 30 minutes. Spread with topping while hot.
Mix ingredients together in medium size pan and bring to boil over medium heat, stirring constantly, until mixture thickens. Pour into prebaked pie shells.
Stir shortening to soften. Gradually add sugar; cream thoroughly (12 to 15 minutes) at medium speed on mixer. Add vanilla and eggs, one at a time, beating well after each addition. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition. Bake in 2 paper-lined 9-inch round cake pans at 375° for about 23 minutes. Frost as desired.
Line jelly roll pan with heavy-duty tinfoil. Line foil with crackers, break into pieces, if necessary, to cover entire pan. Melt the butter and sugar together until boiling. After mixture comes to a full boil, turn off heat and let stand for 2 minutes, stirring occasionally. Pour butter and sugar mixture over crackers and bake at 350° for 13 minutes. Remove from oven and spread chocolate chips over crackers while still hot. Sprinkle nuts on top. Refrigerate overnight and break into pieces in the morning.
Combine white chocolate and boiling water. Let cool. Beat sugar and butter together; add egg yolks. Sift flour, salt and baking powder. Add flour mixture, buttermilk and chocolate a little bit at a time. Stir in nuts and coconut. Fold in stiffly beaten egg whites. Bake in 2 (9-inch) layer pans, greased and floured. Bake in 250° oven for 1 hour.
Combine eggs, salt and milk. Add enough flour to make stiff dough. Roll very thin on floured surface. Let stand 20 minutes. Roll up and slice 1/8-inch thick; spread out and let dry 2 hours. Drop into chicken	or beef broth and cook until tender.
Melt margarine and brown sugar together and remove from heat. Blend in pretzels and spread in a greased 13 x 9-inch glass pan. Bake for 10 to 12 minutes in preheated 350° oven. Cool and set aside.
Melt chocolate over hot water; add water slowly, stirring until smooth. Add sugar and corn syrup. Boil together to 235° or until syrup makes a soft ball tried in water. Remove from heat at once. Cool slightly; add milk, stirring. Add vanilla and salt. For ice cream.
Grease a 9 x 13-inch baking pan. In saucepan, melt butter; remove from heat. Add sugar and blend. Add eggs, one at a time, beating well. Stir in vanilla, flour, baking powder and salt; mix well. Add nuts; stir lightly to combine. Pour into greased pan. Bake at 325° for 20 minutes.
Cook chicken with a little celery. Do not add salt. Cook noodles; no salt. Place the noodles in a 9 x 12-inch pan. Break chicken in pieces and place on top of noodles. Mix chicken soup and mayonnaise and spread over the chicken. Crush crackers; melt cheese and mix with crackers, then spread on top. Bake at 350° for 30 minutes.
Boil cabbage until tender. Brown pork and beef. Add onion, celery and bell pepper. Cook until tender. Add cabbage, rice, cream of mushroom soup and a little water. Add 2 tablespoons of barbecue sauce. Top with bread crumbs and bake at 350° for 30 minutes.
Add the salt and pepper to the flour and roll the chicken pieces in the seasoned flour. Heat the olive oil in a heavy pan with the garlic and when hot, add the chicken pieces. Brown the chicken over a medium-high heat and when well browned on both sides, add the white wine and the vinegar. Add the rosemary, sweet basil, thyme, oregano and chopped parsley. Mix in well and turn heat to low. Add the chopped anchovies and 3 or 4 more tablespoons white wine. Mix in well; cover and simmer about 45 minutes or until the chicken is tender and the sauce is thick and rich. Serves 4.
Remove the sausage meat from the casings (should be crumbled as small as you can get it) and saut until the meat is cooked thoroughly. Drain the grease form the meat by putting it in a strainer and setting it aside. Wipe excess grease out of the pan. Add the olive oil and saut the garlic and onions over low heat until the onions are transparent (about 20 minutes). As the onions and garlic are cooking, melt the butter or margarine over low heat. With a whisk, add the flour a little at a time until it becomes a roux (it will be thick and pasty, but smooth). Be careful not to scorch. Still using the whisk, very slowly add the milk to the roux a little at a time until you have a thick gravy-like liquid. Please not, roux's can be difficult and are different every time you make them. You may not need all the flour or milk, but you may need more. Use your best judgment. Add the nutmeg, salt and pepper. This is called bchamel sauce. Put the sausage into a bowl Add the onions, garlic, olives and parsley. Add enough of the bchamel sauce to bind the meat and other ingredients. You may not need all the bchamel sauce.
Let potatoes cool. Add cheese, Take one spoonful and roll until it is 5 or 6-inches long. Dip into beaten egg. Fry in hot oil until brown, 5 to 7 minutes. Serves 4.
Mix the first 6 ingredients and place in a large measuring cup. Add the exact amount of water as the ingredients in the measuring cup. Brown the ground beef and onion. Add all ingredients together and simmer 2 hours. Serve hot on buns.
Put the shredded cabbage in a bowl with the vinegar; cover it with boiling water and let it stand for 10 minutes. Meanwhile, prepare the chestnuts and set them to simmer until tender with the white wine, sugar, seedless raisins and 1/2 cup of water. After 20 minutes add the apple and continue cooking for 10 minutes. While the chestnuts are simmering, melt the butter in a skillet; add the cabbage and salt. let the cabbage cook ten minutes, browning slightly, then stir in the flour and turn it all into the chestnut mixture. When all is well blended, the dish is ready to serve.
In a 4 quart saucepan or dutch oven, saute Onions, add Beef and brown. When beef has browned, drain in a mesh strainer and rinse with warm tap water to remove excess fat. Return beef to saucepan. Stir in remaining ingredients except for the Frozen Vegetables. Bring to a boil, reduce heat; simmer 10 minutes, stirring occasionally. Add Frozen Vegetables; cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing. Makes eight one cup servings.
Slice the sausage. Brown sausage with onion. Season to taste with red pepper. Mix with beans. Bring to a good boil and then simmer about 10 minutes. Serve over rice.
Preheat broiler. Saut onions in butter until soft and translucent. Lightly stir in flour. Heat beef and chicken broth. Add onions, salt and pepper to the hot broth; cover. Simmer 20 minutes. Ladle soup into six ovenproof soup bowls. Place a round of bread on top of broth. Sprinkle bread with combined cheeses. Place soup bowls on a cookie sheet and broil until cheese bubbles.
Mix flour with eggs. Add butter. Stir in sugar and salt. Slowly add milk, stirring constantly. Fry on greased griddle about 1 minute on each side. If batter is thin, the pancakes will be thin.
Empty tomatoes in large heavy pan and crush by hand. Combine all ingredients and simmer for a couple of hours, stirring occasionally. Yields approximately 3 gallons. Freezes well.
Prepare pie shell (if using pre-baked, do nothing other than thaw). Whip cream cheese and sugar together until fluffy. Slowly fold peanut butter into cream cheese and sugar mixture (see note). Melt chocolate over double boiler with butter. Brush inside edges of pie shell with chocolate. Let chill for 1/2 hour in refrigerator.
Scrub potatoes thoroughly and rub skins with oil. Bake at 400° for 1 hour or until done. Allow potatoes to cool to touch. Cut in halves lengthwise; carefully scoop out pulp leaving 1/4 to 1/8-inch shell. Pulp may be used for mashed potatoes or reserved for another recipe.
Brown ground beef. Add onion and salt to taste. Add ketchup, brown sugar, vinegar and mustard. Mix all ingredients together and bake 40 minutes at 350°.
Heat butter in large skillet. Add beef, onion and saute until brown. Saute mushrooms with meat if using fresh mushrooms. If using canned mushrooms, heat in pot on stove. Sprinkle salt and pepper on meat. Combine mushrooms, meat and tomato sauce/paste and simmer. Mix together cream cheese, cottage cheese, sour cream and 1/2 teaspoon salt. Place half of the noodles (cooked) on bottom of 3-quart casserole dish. Cover with cheese mixture (all). Then add remaining noodles. Place meat and mushroom mixture over all. Bake covered in 350° oven for 45 minutes.
Generously grease 13 x 9-inch pan. Sprinkle marshmallows evenly over bottom of pan. Combine strawberries and jello. Set aside. Combine remaining ingredients and beat for 3 minutes. Pour batter evenly over marshmallows. Spoon strawberry mixture over batter. Bake 45 to 50 minutes at 350°. Serve warm or cool with whipped topping.
In a large frying pan, melt the shortening. In it, saute the onion; stir in zucchini. Saute for 3 to 4 minutes, then add the roast, chilies, beans, corn, tomato sauce, olives and chili powder. Mix all together. In another saucepan, stir together the cold water, cornmeal and salt and cook until thick. Stir in 1 tablespoon of shortening. Spread cornmeal mixture over top of meat mixture and sprinkle with paprika. Bake at 375° for 1 hour. Let stand for 5 to 10 minutes before serving. Makes 6 servings.
Brown ground beef with onions and garlic. Add all other ingredients and simmer for about 3 hours. Makes about 6 quarts. (Need to use a very large Dutch oven or deep boiler.)
Use half of bacon fat to grease a 2-quart casserole. Wash potatoes but do not peel. Slice very thinly. Fill casserole with alternate layers of potatoes, onion and cheese. Sprinkle each layer with salt and pepper. Top layer of casserole should be potatoes. Use remaining bacon fat to dot top layer of potatoes. Sprinkle with paprika. Cover and microwave on High for 20 to 22 minutes. Makes 4 servings.
Mix all dry ingredients in mixing bowl. Roll chicken breast in flour mixture until well coated. Brown chicken breast in shortening in skillet. When well browned, remove from skillet. Place in baking dish. Pour 1 can broccoli soup and 1 can milk over chicken. Place 1 thin slice lemon on back of chicken breast. Cook on low heat 8 or 10 minutes.
Mix eggs and milk. Add remaining ingredients. Drop by spoonful into hot greased skillet. Fry until brown.
In a large bowl, combine flour and salt. Cut in shortening with a pastry blender until mixture resembles coarse cornmeal.
Combine yeast and 1/2 c. warm water in a 2 c. measuring cup. Let stand 5 minutes. Combine yeast mixture, 1 c. milk, sugar and next 3 ingredients in a large bowl. Gradually add 1 c. flour, stirring until smooth. Gradually stir in remaining flour to make a soft dough. Place in a a well greased bowl turning to grease top. Cover and let rise until doubled in size or overnight. Turn out on floured surface. Knead, roll out and cut with 1/4 inch biscuit cutter. Dip in melted butter, fold in half and put in pan. Bake at 375 degrees for 15 to 18 minutes.
Melt butter and chocolate together. Beat eggs until light and add sugar, syrup and vanilla. Pour chocolate on unbaked pie shell. Bake 35 to 40 minutes at 350°.
Parboil (this means to put in cold water and bring to a boil, then boil for 2-3 minutes and then remove) the yams; pare and slice. Peel and slice the apples. Mix together the cornstarch, sugar and water. Then add the butter and lemon juice. Alternate layers of sliced yams and apples in a buttered casserole. Pour sauce over all. Bake 1 1/2 hours at 325- 350°. (Canned yams can be used. Parboil the apples briefly to shorten the cooking time.) Serves 6.
Mix all ingredients. Pour over chicken wings in a shallow pan. Cover and marinate overnight. Place in a 9 x 13-inch pan and bake at 350° for 1 hour.
Beat together shortening, vanilla and sugar. In a separate bowl, mix together flour, baking powder, baking soda and salt. Add eggs to sugar mixture and beat together. Alternately add dry ingredients and sour cream to the sugar mixture. Roll out on floured surface and cut out cookies. Bake at 425° for 8 minutes.
Combine all ingredients; form into balls the size of walnuts. Roll in extra powdered sugar. Seal in tightly closed container for at least 1 week.
Combine all ingredients. Season to taste with salt and pepper. Mix well. Refrigerate, covered, at least 30 minutes before serving.
Mix all ingredients (except morsels) together with a spoon. Stir in morsels. Fill cupcake liner papers 2/3 full and bake at 350° for 15 to 20 minutes.
Press cookie dough on pizza pan. Bake at 375° for 8 minutes or until golden brown. Cool completely. Mix cream cheese with vanilla and sugar. Cream together and spread on cooled cookie crust. Arrange fruit as desired and brush on melted jelly for a glaze. Serve same day or crust will soften.
Fry bacon, add potatoes and fry until golden brown. Make pockets in potatoes. Place eggs in pockets; salt and pepper to taste. Cover. When eggs are almost cooked, cover with cheese. Serve when cheese is melted. Serves 5 to 7.
Grease casserole dish. Break bread into cubes and put into casserole dish. Fry sausage. Put milk, eggs, salt and mustard into bowl; stir. Drain sausage and put on top of bread cubes. Put cheese on top of sausage, then egg mixture and put into refrigerator until morning. Bake in preheated oven at 325° for 30 minutes or until golden brown.
Stir chicken, green pepper, 1/2 cup picante sauce and cream cheese in saucepan over low heat until smooth.
Preheat oven to 375°. On floured board, roll out dough to fit a greased 12-inch round pizza pan. Press dough against bottom and sides of pan. Roll down edges and pinch seams together to form a crust. Top with sausage and hash browns. In a small bowl, beat eggs and milk together; spoon over pizza. Sprinkle with cheese and bake 20 to 30 minutes.
Light oven, get utensils and ingredients. Remove blocks and toys from table. Grease pan, crack nuts and measure 2 cups of flour. Remove Michael's hand from flour. Wash flour off him. Re-measure flour. Put flour, baking powder and salt in sifter. Get dishpan and brush up pieces of bowl Michael knocked on floor. Answer doorbell; return to kitchen. Remove Michael's hand from bowl; wash Michael. Answer phone. Look for Michael. Grease another pan. Answer phone. Return to kitchen and find Michael. Remove hammer from bowl. Take up grease and find layer of nutshells in it. Head for Michael who flees, knocking bowl off table. Wash kitchen floor, table, walls and dishes. Call bakery and order cake. Lie down!
Blend oats, coconut, cocoa, vanilla and salt in a large bowl. In large, heavy saucepan over medium heat, blend shortening, sugar and milk. Bring to a boil, stirring constantly. Boil 1 1/2 minutes without stirring. If necessary, raise pan slightly from heat to avoid scorching. Stir in oat mixture. Remove from heat and drop by heaping teaspoonfuls onto nonstick cookie sheets or plates. Allow to set. Keep refrigerated.
In a bowl combine cake mix, 1 cup of oats and 6 tablespoons butter or margarine; mix until crumbly. Reserve 1 cup for topping. With remaining crumbs, add egg and mix well. Press into greased 9 x 13-inch baking pan. Spread pie filling over crust. To reserved crumbs add remaining butter or margarine, oats, nuts and brown sugar. Mix thoroughly. Sprinkle over pie filling. Bake at 350° for 30 to 40 minutes or until golden brown. Cut into bars.
Peel and cut potatoes in small cubes. Boil potatoes and onion in salt water until about half done. Add noodles and cook until tender. Add the milk and bring to a boil, then add butter and salt to suit taste. Serve with crackers.