HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place bacon and onion in 2-quart glass casserole. Cover and microwave (High setting) 4 minutes. Stir. Microwave 4 minutes more or until bacon is crisp. Add soup and milk well. Cover. Microwave (High setting) 15 minutes or until hot and bubbly, stirring every 5 minutes. Makes 6 servings.
Mix all ingredients together. Divide into 4 balls. Place in pan and raise for 1 hour. Bake at 350° for 30 minutes. Use filling desired.
Combine the first four ingredients. Then combine the mayo and ranch to your taste and/or desired creaminess. Wa! La!! Enjoy!!
In a large saute pan or Dutch oven at medium heat, melt butter. Add celery, onion, parsley, paprika and cayenne pepper. Saute until it begins to soften and brown. Add flour to roux consistency. Add crab meat and lobster meat, stirring until hot. Slowly stir in white wine. Cook for 2 minutes and then add the half and half. Bring just to boiling point and stir 30 seconds. Remove from heat and let stand for 5 minutes. Serve in your best soup bowls with toast points on side. Garnish with fresh, chopped parsley. Serves 6.
Mix all ingredients well and pour into 3 (9-inch) greased and floured cake pans. Bake at 350° for 25 to 30 minutes or until done.
Mix cheeses, onion and flour. Spread half in each of two (10-inch) greased quiche dishes. Beat eggs slightly; beat in milk, salt, mustard and Worcestershire sauce. Pour half over each cheese mixture. Bake at 350° until set, about 35 to 40 minutes. Let stand 10 minutes; arrange tomato slices around the edge of pie, overlapping slightly.
Heat oven to 350°. Coat roast with oil; rub sage over entire roast. Place roast flat side up on rack in roasting pan. Sprinkle with salt and pepper. Bake for 2 to 3 hours or until meat thermometer reaches 170°.
Place mushrooms, golden lilies and fungus in separate bowls. Pour boiling water over each. Soak separately at least 20 minutes. Remove stems from mushrooms, hard tips from golden lilies and hard part of fungus. Discard. Cut ingredients julienne. Mix pork with 1 tablespoon of soy sauce and cornstarch. Heat 2 tablespoons of oil in wok to 275°. Add scallion and ginger. Stir-fry 1 minute. Add pork. Stir-fry at 400° for about 1 minute or until color changes. Add 1 tablespoon of soy sauce, sherry and sugar. Remove.
Preheat oven to 375°. In a large bowl, combine meat, onion soup mix, eggs, catsup, bread crumbs and water. Shape into loaf and place in baking pan. Bake about 45 minutes or until done. Makes 6 to 8 servings.
Brown pork in a small amount of hot fat. Add 1/2 cup water. Cover and simmer until tender, about 1 hour. Drain pineapple, reserving the syrup.
Combine dates, nuts and soda in a bowl. Add oleo and water. Stir until oleo is melted, then set aside. Beat eggs until foamy. Add vanilla, sugar and flour. Add date mixture and mix well. Pour batter into loaf pan and bake 1 hour at 350°. Enjoy!
Heat the can of chicken broth, water and salsa in a saucepan. Bring to a boil. Stir in the uncooked instant rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork.
Cook potatoes in salted water until done, drain and mash. Add sour cream, cream cheese, onion salt, salt, pepper and margarine. Beat until smooth and fluffy. Stores 2 weeks in refrigerator. To serve, place desired amount in greased casserole. Dot with margarine and bake at 350° for 30 minutes. Makes 8 cups. To bake entire amount, use a 2 quart casserole.
Dissolve orange Jello in hot water. Stir thoroughly. Add pineapple and orange juice concentrate. Mix well.	Pour into large serving bowl and refrigerate at least 30 minutes.
Prepare macaroni and cheese according to package directions. Add remaining ingredients. Stir until peas are warmed through.
Slice squash. Put squash and onion in small amount of water and boil until tender. Mash and add butter, pepper, eggs, milk, 4 crushed saltines and grated cheese. Put in casserole dish, top with crushed crackers and more grated cheese. Bake at 400° for 30 minutes. Salt to taste. Serves eight.
Soak dried fruit for 20 minutes in warm water. Cream together 1 cup sugar, shortening and egg. Stir in 1/4 cup sugar and the orange juice. Add dry ingredients; blend well. Drain apricots and stir into batter. Add nuts. Bake in greased and floured loaf pan at 350° for 65 minutes or until done. Makes 1 loaf.
Grind cranberries; add sugar and refrigerate overnight. Add grapes which have been halved and seeded, nuts and whipped cream. Refrigerate for two to three hours before serving.
Drain all the water from the cucumber. Mix all ingredients. Serve cold with favorite chips. Makes 3 cups.
Make crust: Heat oven to 350°. In a medium bowl, beat the butter and sugar until creamy. Gradually stir in the flour. Press evenly into the bottom of an ungreased 9-inch square baking pan. Bake until golden, 20 to 25 minutes.
Cook broccoli in boiling salted water until tender; drain. Place spears crosswise in 13 x 9 x 2-inch baking dish. Melt butter in saucepan; blend in flour. Add broth all at once and cook, stirring constantly, until mixture thickens. Stir in cream, sherry, salt and dash of pepper. Pour half the sauce over broccoli. Top with chicken slices. To remaining sauce, add 1/4 cup Parmesan cheese. Pour over chicken and sprinkle with additional Parmesan cheese. Bake for about 20 minutes or until hot at 350°. Broil just until sauce is golden brown. Makes 6 to 8 servings.
Cream the sugar, shortening and eggs. Add the rest and mix. Bake at 350°.
In a mixing bowl or blender, beat together cottage cheese and Blue cheese until fairly smooth. Blend in milk, lemon juice and salt. Cover and chill.
Peel and dice eggplant. Cook in a little water until tender over low heat. Make a cream sauce with butter or drippings, flour and milk. Add cheese and melt over low heat. Drain eggplant and mash it. Add cracker crumbs, tomatoes, beaten egg yolks and salt. Mix together with the cream sauce and fold in egg whites and bake at 350° for 30 minutes. Serves 6.
Combine butter and sugar. Add flour, salt, lemon juice and rind. Stir egg yolks, mixed with milk. Fold stiffly beaten egg whites in. Pour in custard cups or large bowl or dish. Set in pan of water. Bake at 375° for 45 minutes.
Arrange chicken in layers, skin side up, in large shallow baking dish. Combine remaining ingredients and pour over chicken. Bake for one hour or so at 350°, then turn and finish baking until tender. Serves 6 to 8.
Microwave the frozen broccoli bits for eight minutes. While broccoli is cooking, mix the beaten eggs, diced onion, soup and stuffing mix in a large bowl. Add broccoli to other ingredients and mix well. Pour mixture into a greased casserole dish. Top with the shredded Cheddar cheese. Bake at 350° for 30 minutes. Serve warm.
Place chuck roast in large roasting pan. Combine remaining ingredients in a large bowl. Pour over beef. Cover and bake slow (300°) for 6 hours. One hour before finishing baking, remove bones and mash beef with potato masher to shred beef. Freezes well.
Mix together first 6 ingredients; season to taste. Form into 1-inch balls and brown in hot olive oil. Add to spaghetti sauce and cook about 1 hour. Serves 4 to 6.
Mix together both ingredients. Add salt to taste, if desired. Do not add real shrimp to this recipe because it will not taste good. Serve with crackers.
(Shredded chicken may be added if you want Sour Cream Chicken Enchiladas.)
Utensils Needed: Large mixing bowl, egg beater, mixing spoon, measuring cup, measuring spoons, ice cream freezer, rock salt and ice (one part rock salt to eight parts ice)
Combine sugars, water, corn syrup and salt in a 2-quart saucepan. Cook, covered, until mixture boils rapidly. Remove lid and cook, without stirring, until temperature reaches 260° or until it forms a soft ball in cold water. Remove from heat.
Cook hamburger patties until done, not brown. Cut potatoes in slices. Put in a large casserole dish (3-quart). Add milk and onion. Cover and bake at 300° for 1 hour.
Mix the water, wine, sugar and lemon juice in a pan and heat. Add pitted cherries (reserve about 1/4 cup for garnish). Bring to a boil; reduce and simmer for about 5 minutes. Puree the cherries in a food mill, blender or food processor. Transfer to a mixing bowl. Add lemon zest and Kirsch. Let cool to room temperature, then chill for 3 or 4 hours at least.
Cut rectangle out of the top of the bread. Take the cut-out top and cut into 1-2 inch pieces. Mix all the ingredients together and place in the center of the bread. Use the bread cubes for dipping.
Combine crumbs, sugar, nuts and cocoa. Mix well. Stir in corn syrup and bourbon. Blend thoroughly. Set in refrigerator for 2 to 3 hours. Shape into 1-inch balls. Roll in powdered sugar. Store in airtight container in refrigerator.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan. Combine flour, baking powder, soda and cinnamon; set aside. In separate larger bowl, whisk together applesauce, sugar, egg whites, bananas and vanilla. Add flour mixture all at once. Stir gently to blend. Pour batter into prepared pan and bake for 1 hour or until knife inserted into center comes out clean.
Blend cashews and water in blender. Cook until thick. Add lemon juice, garlic powder, onion and salt. Mix well. Cool and store.
Preheat oven to 350°. Grease loaf pan. Cream the shortening and sugar. Beat eggs until light and fluffy. Add to creamed mixture. Add bananas and lemon juice. Add dry ingredients. Stir nuts into mixture. Pour into loaf pan. Bake 1 1/4 hours at 375°. Cool on rack.
Microwave tea bags in 1 cup water on High for 3 minutes and 50 seconds. Mix tea, sugar, lemonade and water together. Makes 1 gallon.
Fry and mix. Put in crock-pot. Serve with Tostitos (corn chips).
Mix together the first 4 ingredients. Sift together the flour, soda, salt, cinnamon and vanilla. Pour the boiling water over the oatmeal; stir well and let set. Mix together the sugar mixture with the flour mixture. Add oatmeal and bake at 350° until done.
Melt chocolate and butter gently in Teflon pan. Add sugar, salt and flour. Stir well. Add eggs one at a time. Stir in (don't beat). Add vanilla and nuts. Fill muffin pans (lined with paper baking cups) 3/4 full. Bake at 325° for 25 minutes (20 minutes for mini muffins). Makes 2 dozen.
Melt yeast in 1/4 cup warm water. Mix dry ingredients. Cut in shortening; add milk and yeast mixture. Knead. While you're kneading, say the Lord's Prayer and bless it for everyone who eats it. Put it in covered bowl and place in refrigerator and use whenever you want. Roll and cut. Put in pan and let rise 30 minutes. Then cook at 450° or 475° in dark pans for about 10 minutes or until browned as desired. Makes around 36 biscuits. Dough may be stored in refrigerator for several days.
Stuff dates with nuts. Cream shortening and sugar until light; beat in egg. Sift dry ingredients. Add alternately with sour cream to creamed mixture. Stir in dates. Drop onto greased cookie sheet (a date per cookie). Bake in 375° oven. Watch closely; do not overbrown. Cool. Top with Golden Frosting. Makes 5 1/2 dozen.
Mix together the first 3 ingredients and heat to dissolve the sugar. Pour over Special K and mix thoroughly. Pack into a greased 9 x 13-inch pan. Melt together the butterscotch and chocolate chips; spread over the top of the bars. Cut and serve.
Bake cake according to package instructions in a 9 x 13-inch baking dish that is suitable for storage in the refrigerator, using amounts of egg and water indicated on the box. Cool cake, then poke holes in cake with a metal skewer. Dilute jello with hot water and slowly pour over cake. Prepare pudding according to package instructions. Spread over cake. Mash frozen strawberries (thaw slightly in microwave) and mix with Cool Whip. Spread strawberry mixture over cake. Cover and refrigerate for 2 hours before serving.
Grease a heavy pan well. Heat oven to 375°. Mix all ingredients together and put in hot pan. Bake until brown.
Cook raisins in 2 cups water until 1 cup water remains. Add shortening and vanilla. Let cool. Sift together the following: flour, soda, baking powder, cinnamon, allspice, nutmeg, cloves and salt. Add to the raisin mixture. Pour into a greased and floured cake pan and bake in slow 250° oven until done, about 1 hour.
Mix first three ingredients together, reserving 1/2 cup. Press remainder in 9 x 13-inch pan. Mix together jello and water and chill until slightly set. Mix together softened cream cheese, sugar and pineapple and add to jello mixture. Whip 1 can chilled evaporated milk. Fold cheese and jello mixture into the whipped milk. Pour into crust and sprinkle with remaining graham crumbs. Chill several hours.
Mix all ingredients together. Use 2 tablespoons to 1 cup hot water per serving. Stir well. Two teaspoons really enough.
Cream shortening and eggs. Add Jell-O pudding, dry ingredients and milk. Pour into greased cake pans and bake at 350° for 25 to 30 minutes.
Mix together the corn meal, flour, sugar, salt and baking powder. In a separate bowl, beat together egg and milk. Add dry ingredients and blend together. Pour some batter (enough to make a pancake) onto a hot lightly greased griddle. Bake until golden brown, turning only once.
Beat butter until light. Gradually add sugar and eggs, one at a time. Mix in lemon rind, vanilla and poppy seed. Sift together dry ingredients (flour, baking soda, baking powder and salt). Add alternately with yogurt and mix until smooth. Pour into buttered and floured 10-inch tube pan. Bake for 45 minutes at 350°.
Mix all together and bake in oblong pan at 350° for 35 to 40 minutes or until done.
Arrange chicken in baking dish. Mix Russian dressing, preserves, soup mix and water. Pour over chicken. Bake, covered with foil, for 1 hour at 350°. Uncover. Add pineapple and green pepper. Bake another 1/2 hour.
Melt margarine in skillet and saute onion until tender. Add cabbage, cloves, salt and boiling water. Cover tightly and simmer 15 minutes. Core, but do not pare, the apples; slice thinly. Add to cabbage and simmer 1 hour. Add more water, if necessary. Stir in vinegar and brown sugar. Simmer 15 minutes longer. Can use Sugar Twin brown sugar for diabetic.
Beat eggs until light and lemon colored. Add other ingredients. Butter well a 9 x 13-inch pan. Bake 35 minutes at 350°. Serves 10.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the pineapple and lemon juice. Gently fold in bread cubes.
Stir cheese until smooth. Spread on bottom of cooled pie shell. Combine 1 cup berries with water, sugar, cornstarch and lemon juice. Bring to boil over medium heat. Cook until thick and glossy, stirring constantly. Cool completely. In large bowl mix 4 cups berries with cooled glaze, carefully folding together. Spoon into pie shell. Garnish or cover with whipped cream or topping.
Line oblong dish or pan with 1 layer of graham crackers. Mix pudding with milk, then fold with Cool Whip. Continue with layer of pudding and the crackers until all mixture is used, ending with crackers on top. Spread icing on crackers. Refrigerate overnight.
Sift dry ingredients. Mix all ingredients together. Pour in greased pans. Makes 3 small loaves. Bake 25 minutes at 325° or 2 bread loaf size pans for 60 minutes at 325°.
Wash chicken or thaw diced chicken. Cook fresh chicken in water to cover in saucepan until tender. Drain, reserving 1 1/2 cups broth. (If you use frozen diced chicken, use 1 1/2 cups canned broth.) Chop chicken in bite size pieces. Saute onion in a small amount of butter in large skillet. Add soups, green chilies and broth; mix well. Stir in chicken. Layer tortillas, chicken mixture and cheese 1/2 at a time in a 9 x 13-inch baking dish. Bake at 350° for 30 minutes. Garnish with salsa and sour cream.
Combine ingredients, mashing artichoke hearts with fork. (Or combine in food processor.) Do not puree too finely. Bake in 1 1/2-quart casserole at 350° for 20 minutes until bubbly. Serve with crackers.
Cook and drain broccoli. Combine all ingredients with broccoli. Cook over very low heat until all ingredients are melted. Serve hot with chips.
Cream margarine and cream cheese until fluffy. Add sugar; cream until fluffy. Add eggs one at a time. Use desired flavoring. To creamed mixture, add flour, about 1/3 at a time. Mix thoroughly. Pour into greased tube pan. Bake 1 1/2 hours at 325°.
Mix well and put in covered bowl in refrigerator for 4 to 5 days. Form into rolls and bake 4 to 6 hours (175° or 200°).
Mix all ingredients well, except cabbage, using season according to taste. Dip cabbage leaves into boiling water until tender. Roll small amount of mixture into cabbage leaves. Place in Dutch oven. Pour 2 cans stewed or plain tomatoes over rolls. Add water to cover and cook until done.
Whisk first 7 ingredient in large bowl. Add peppers and mushrooms. Use to marinate meat also. Place meat and vegetables on skewers in an alternating manner. Broil or barbecue. Enjoy!
Make sure all fruit is drained well. Blend all ingredients and store in the refrigerator. Salad is best made 24 hours ahead.
Cook chicken, cut into medium pieces and put in bottom of 9 x 13 inch pan. Mix soup and sour cream and pour over chicken pieces. Crush Ritz crackers, put on top and then spoon melted margarine on top. Bake at 350° about 40 minutes or until brown and bubbly. Serve over cooked rice.
Add salt to egg whites. Whip until stiff. Whip in sugar, a tablespoonful at a time. Beat constantly. Fold in other ingredients. Drop batter from teaspoon onto greased paper. Bake kisses in slow 225° oven until they will retain their shape.
Put wonton wraps in cupcake tins. Brush tips with vegetable oil. Bake in 350° oven for 5 minutes. Mix all ingredients well. Fill wonton wraps with ingredients. Place wontons on a greased cookie sheet. Bake 5 minutes at 350°.
Line a greased casserole with cubed potatoes. Add a layer of cubed carrots and then a layer of onions. Salt and pepper to taste. Add mushroom soup and water. Then add roast beef. Bake at 350° until potatoes and carrots are done. Top with shredded cheese and put under broiler until cheese melts.
Move oven rack to lowest position and heat oven to 450°. Mix the Bisquick and water; beat vigorously 20 strokes. Turn onto floured surface and knead about 60 times or until not sticky. Press into a 12-inch greased pizza pan. Mix chicken and salsa. Sprinkle crust with 1 cup cheese. Top with onion, chicken mixture and pepper. Sprinkle with remaining cheese. Bake 12 to 15 minutes.
Melt enough margarine in a glass cake dish to cover the bottom. Cover with brown sugar. Arrange pineapple rings and cherries on bottom. Add the cake (could be homemade also) mix. Bake according to cake directions. After cake is finished, flip onto another dish so pineapple is on top.
Combine sugar, syrup and butter in pan. Bring to boil, stirring constantly until butter melts. Remove from heat and add syrup to eggs. Add pecans and vanilla. Pour into pie shell and bake at 350° for 40 to 50 minutes.
In food processor, combine ingredients. Blend well until crumbly (like cornmeal). Slowly add 5 Tbsp. of cold water in one at a time.
Boil as many red skinned potatoes as necessary for 2 people. Drain when cooked. Place back in pan and cook with diet margarine and lemon until coated. Sprinkle with salt, lemon pepper, paprika and last, parsley flakes.
In the bottom of a 9 x 9-inch glass casserole dish, pour thawed veggies. Top with grated cheese. Empty can of mushroom soup over cheese.
Bring oil, sugar and vinegar to a boil. When mixture cools, pour over beans and onion and marinate overnight.
Mix ingredients. Place in large baking dish covered with bacon strips. Bake at 350° to 375° for 1 hour.
Heat oven to 350 degrees. After chicken is cooled, chop up 3 cups. Add to 4 cups hot chicken broth. Add rotel tomatoes, then add velveeta cheese cut into chunks. Stir until cheese is melted. Add cooked pasta. Store in covered dish in refrigerator overnight. Bake for 20 minutes or until bubbly.
Combine flour, sugar, melted margarine and nuts in bowl; mix well. Press over bottom of 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Cool. Cream confectioners sugar and cream cheese in mixer bowl until light. Mix in 1 cup whipped topping. Spread over baked layer. Combine chocolate pudding mix and vanilla pudding mix with cold milk in large bowl; mix until smooth. Spread over cream cheese layer. Top with remaining 2 cups whipped topping. Chill overnight. Yield: 15 servings.
In a large pot, simmer tomatoes, 1 cup water, salt and pepper. Meanwhile, prepare meat. Mix meat, bread, onions, salt and pepper. Shape into meat balls and drop into stewed tomatoes. Simmer for about 1 hour.
Toss chicken with flour, salt and pepper in plastic bag. Coat well. Melt margarine in large skillet. Add chicken with a little more flour. Saute until brown. Add onion and celery; saute 3 minutes. Remove from heat. Add remaining ingredients. Bring to boil and simmer until vegetables are tender. Serves 4. Serve with salad and rolls. Enjoy!
Cook hamburg; add other ingredients except cheese. Heat through over low heat. Layer half of mixture in dish; layer half of cheese. Repeat. Bake 20 minutes at 350°.
Brown bacon, hamburger, onions and green pepper. Boil egg noodles; drain. Mix meat mixture and noodles together. Add mushroom soup, kidney beans and tomatoes. Mix and place in baking dish. Grate yellow cheese on top. Bake to heat through and melt cheese.
Combine soy sauce and garlic in medium bowl. Cut pork into 1-inch piecs. Toss in mixture.
Beat well the first 5 ingredients. Mix together the remaining ingredients and add to first mixture. Mix. Bake at 350° for 1 hour in 2 loaf pans, greased and floured.
Combine graham cracker crumbs, sugar and butter. Press in 8-inch pan. Bake at 375° for 8 minutes. Cool. Beat cheese until fluffy; add 1/2 cup sugar, beating constantly. Add salt, lemon juice and vanilla. Blend in Cool Whip and milk. Put in crumbs and chill 3 hours.
Combine sugar and flour. Add eggs, milk and butter. Pour into uncooked 10-inch pie shell. Bake at 350° for 45 minutes.
Grease Bundt or tube pan. Preheat oven to 300°. Cut biscuits into quarters and place half in pan. Combine remaining ingredients in saucepan and boil 1 minute.
Mix and bake at 350° for 1 hour to 1 hour and 15 minutes.
Combine lemonade with condensed milk. Fold in Cool Whip; pour lemonade mixture in crust. Refrigerate for at least 20 minutes.
Cut vegetables into bite size pieces. Add enough water to cover, and simmer covered until desired doneness. Salt and pepper to taste.
Combine chocolate instant pudding and milk in bowl; whisk until smooth. Let sit for 5 minutes to get firm. Add Cool Whip and chopped peanut butter cups. Pour into crumb crust. Freeze overnight. Get out 10 minutes before serving.
In a large pot start the water boiling for the spaghetti. In a large pan heat oil and red pepper flakes over low heat. Add onion and cook 2 minutes. Add yellow and red peppers and cook 2 more minutes.
Mix Pet milk, water, sugar and eggs together well. Then add vanilla and put into ice cream freezer.
Mix first 7 ingredients together on medium speed in large mixer bowl. Add oil, raisins and nuts; mix on medium speed. Add flour and vanilla by hand until thoroughly mixed. Pour into a well-greased 9 x 13-inch cake pan. Bake at 350° for 45 to 55 minutes. Cool. Store in refrigerator for optional freshness.
Brown, crumble and drain ground beef. Mix with all other ingredients in crock-pot. Cook 2 hours. Serves 6. Great over cornbread.
Rinse and soak rice for up to 15 minutes. Add coconut milk, salt, onion, sugar, water and oil. Set to cook in a rice cooker. When cooked, let rice sit for 15-20 minutes. Remove lid and mix well. Serve with Burmese Red Curry.
Combine in bowl and mix well. Split and butter 6 hamburger buns. Fill buns with tuna mixture and replace tops. Heat in paper sandwich bags on cookie sheet at 350°.
Prepare grease. Heat together fat and drippings; strain. If fat contains meat juices or lots of dark particles, allow to cool, then use fat which rises to the top. Discard dark particles which settle on bottom. In large iron kettle, mix lye, Borax and water. Slowly add warm grease. Stir, stir, stir frequently throughout the day with wooden spoon. When the mix becomes firm and can no longer be stirred easily, wear gloves and pour soap into forms. Do not double recipe. Shave off to wash clothes.