HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, cook bacon over medium heat. Drain on paper towel. Keep drippings; add beef and brown. Drain. Put bacon and beef in slow cooker. Add broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low 7 to 8 hours until tender. Add mushrooms and wine (or broth). Combine flour and water until smooth. Stir into slow cooker. Cover and cook on high for 30 - 45 minutes or until thickened. Discard bay leaf. Serve over hot noodles. Yield: 8 servings.
May substitute apple pie filling and spice cake mix. Or may substitute can of drained pie cherries.
Drain all beans and put in large casserole. Brown bacon and ham. Add chopped onions; continue to brown. Add mustard, ketchup, K. C. Masterpiece and brown sugar. Stir until well mixed. Add this mixture to beans. Stir together, mixing well. Bake at 350° for 45 minutes.
Mix sugar, cocoa and flour. Add eggs. Blend until smooth. Add milk and water. Cook over medium heat until thick stirring constantly. Add butter. Cool. Pour in pie shell. Can be doubled.
Combine soy sauce, onion and garlic in the container of an electric blender; cover. Process at high speed 1 minute or until mixture is very smooth. Stir in gravy coloring and Beau Monde seasoning. Makes 2 1/2 cups.
Cut elephant into bite-size pieces, start early as this should take about 2 months, cover with brown sugar and cook over wood fire for 4 weeks, serves 3,800 people. If more people are expected, 2 rabbits may be added, but only if necessary as most people do not like to find a hare in their stew.
Heat oven to 350°. Butter 3 (9-inch) round cake pans. Dust pans with flour. Place 4 ounces chopped chocolate in metal bowl. Pour boiling water over; stir until melted. Set aside to cool. Finely grind 2 ounces chocolate in food processor. Sift flour, cocoa, soda, baking powder and salt into a large bowl. Re-sift 2 times. Using another bowl, beat sugar, butter and oil until well blended, approximately 4 minutes. Add eggs 1 at a time, beating well after each addition. Add cooled chocolate mixture. Beat 1 minute. Gradually add dry ingredients and beat on low speed until combined, about 1 minute. Increase speed to medium and beat 4 minutes. Add buttermilk, sour cream, vanilla and finely ground chocolate and mix on low speed 1 minute. Spoon batter evenly between the three pans. Divide remaining chocolate chips evenly; sprinkle over each pan. Bake until toothpick comes out clean, approximately 25 minutes.
You will need 8 (12-inch) squares of parchment paper or aluminum foil for this recipe.
Tear chicken into strips; set aside. Mix Ro-Tel, chicken soup, mushroom soup and chicken broth in a large bowl. In casserole dish, place part of chicken, soup and Ro-Tel mixture. Put crushed Doritos chips on top. Follow each step until pan is full. Finish with crushed chips. Place in 350° oven for 30 minutes.
Dissolve yeast, sugar, salt and water together; set aside for at least 5 minutes. Mix together remaining dry ingredients; beat vigorously 20 strokes. Let rest for about 5 minutes.
Break up strawberries and put them in blender with one cup of juice. Cover and blend on high speed about 30 seconds or until smooth. Add remaining juice and blend until mixed. Serve over ice. Makes 4 servings (about 3/4 cup each).
Fry bacon until crisp. Remove bacon, add diced onions and peppers. Cook until transparent. Roll cut okra in cornmeal. Add to skillet and brown. Put sliced tomatoes on top and simmer 15 minutes. Sprinkle Parmesan cheese and crumbled bacon on top.
Heavily grease a baking sheet. Mix the 3 ingredients. Drop from a teaspoon about 1/2-inch apart. Bake in a 350° oven for 10 to 15 minutes. Makes 40 macaroons.
Brown beef that has been cut into cubes in a little vegetable oil and onions. Brown slightly. Stir in the catsup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, dry mustard and pepper and 3 cups of water. Cover and simmer 2 1/2 hours. Thicken and serve over noodles. Serves 4 to 6.
Soften ice cream; fold in cherries. Place in freezer until firm. Using ice cream scoop, scoop ice cream into dish of flaked coconut, coating all sides well. Leave in freezer until ready to serve.
Cut ribs into serving size portions. Place ribs in 3-quart baking dish. In bowl, combine sauerkraut, water, brown sugar and caraway seed. Spoon over ribs. Cover and bake at 350° for 1 1/2 hours. In a small bowl, combine flour, baking powder and salt. Beat egg and add milk. Add egg mixture to dry ingredients and stir with a fork just until combined. Drop by tablespoonfuls onto hot sauerkraut and rib mixture. Cover and return to oven for 20 minutes. If desired, garnish with fresh parsley.
Put all ingredients in cooking bag. Cook until done at 250° to 300° all night.
Mix in a saucepan or double boiler, sugar, cornstarch, salt, water, milk, butter and egg yolks. Boil until it thickens; then add vanilla. Pour into baked pie shells and cover with meringue icing or whipped cream.
Boil chicken breasts until done. Cut meat up into bite-size pieces. In a large bowl, mix the following ingredients together: Veg-All, cream of chicken and cream of mushroom soup, sour cream and chicken. Crumble up one sleeve of Ritz crackers and place on the bottom of a 9 x 13-inch pan. Pour the chicken mixture over the Ritz crackers. Crumble up the remaining sleeve of Ritz crackers and put on top of the chicken mixture. Cook in a 350° oven for 40 to 45 minutes. Serves 8 to 10.
Mix all ingredients together. Cook in Dutch oven iron skillet until thick. Pour into baked pie shell; top with meringue.
Combine cake mix, egg, water, shortening and 1 cup of coconut. Mix well (mixture will be very thick) and pat into greased 13 x 9-inch pan. Bake at 350° for 18 to 20 minutes. Cool whipped cream and fold in the strawberries. Spread over the baked coconut mixture. Top with remaining coconut.
Combine cornmeal, flour and salt. Add milk, egg and oil. Mix well. Insert wooden skewers in one end of each hot dog. Coat with additional flour; dip into cornmeal mixture. Fry a few at a time in deep hot oil, 375°, until brown.
Brown floured round steak in shortening. Add remaining ingredients. Bake at 350° for 1 1/2 to	2 hours, or until vegetables are done.
Combine softened cream cheese and sugar. Heat chocolate and 3 tablespoons milk until chocolate melts. Combine with cream cheese mixture and remaining milk. Fold in Cool Whip and pour into pie shell; refrigerate. For a firmer pie, freeze.
In a 1-quart casserole dish, mix together sugar, flour, cocoa, Butter Buds and hot water. Cook 4 to 5 minutes in microwave until it boils and thickens. Stir. Add vanilla, milk and salt. Cook another 2 to 3 minutes. Cover dish with waxed paper when cooking. Yields 2 cups sauce.
Combine all ingredients and pour into a 9 x 13-inch dish. Chill until firm.
Thaw dough. Stretch out to about 6 x 18-inch. (Do not pound or over handle.) Spread with a thin layer of butter. Sprinkle on a thin layer of brown sugar. Sprinkle with cinnamon. Roll longways and cut into pieces.
Bring water and spices to a boil. Add tea and steep 3 minutes. Remove tea. Add juices and sugar. Simmer at least 15 minutes before serving.
In a small bowl, combine all the ingredients and blend well. Cover and refrigerate until ready to serve. Makes 1 1/2 cups.
In a large mixing bowl, beat together the first 4 ingredients until light and fluffy. Add eggs and vanilla. Blend in baking soda. Stir in oatmeal and then remaining ingredients. Dough will be stiff. Drop dough onto ungreased cookie sheets in about 1/4 cup measures. You may need to form dough with your hands. Bake in 350° oven for 12 to 14 minutes or until golden. Do not overbake. Cool on racks.
Mix all ingredients until smooth. Fold in cake (torn into pieces). Add fruit to appropriate glaze and spread on top of other mixture. Chill several hours. Makes 12 to 15 servings.
Mix creamed butter, jam, sugar, peach preserves, strawberry preserves, apple butter and sorghum. Add allspice, cinnamon, nutmeg and soda to flour and sift into first mixture adding buttermilk, a little at a time. Mix well. Bake at 275° for 2 1/2 hours.
Prepare vegetables; place in a serving bowl. Stir together egg yolks, dry mustard, sugar, flour and butter. Blend with vinegar and cream. Season with salt and pepper. Cook over medium heat until thickened, stirring constantly. Remove from heat, beat in oil. Thin with lemon juice if too thick; pour dressing over cabbage immediately. Serve warm.
Cook onion, carrots and celery in water with broth until about half done. Add potatoes. Brown flour in frying pan and blend with margarine. Add 1 cup of hot liquid from vegetables. Cook until thickened and combine with rest of vegetable mixture. Add lentils, sage, parsley and salt. Consistency should be thin. Place in a large casserole dish or baking pan and cover with pie crust. Bake in a 350° oven until brown.
Heat oven to 350°. Grease pans with shortening and flour. Combine all ingredients and pour into 2 prepared pans. Bake 1 hour or until done. Makes 5 small loaves.
Brown meat and onion; drain off grease. Stir in milk and cheese until well blended. Add remaining ingredients. Turn into a 2 to 2 1/2-quart casserole dish. Bake at 350° for 30 minutes.
Combine ham, relish and ketchup. Spread between bread slices. Beat egg. Add milk. Dip sandwiches in egg mixture. Brown on both sides in butter or margarine. Serve hot. Makes 4.
Grease 13 x 9-inch pan. Cream oil and sugar until fluffy. Beat in egg, then applesauce. In separate bowl mix flour, baking soda, salt and spices together. Stir into creamed mixture, alternating with water. Stir in nuts and raisins. Pour into the prepared pan. Bake for 45 to 50 minutes at 350°. (Can be frozen without icing.) Delicious with cream cheese icing. This is an old family recipe.
Sift together dry ingredients; set aside. Mix together rest of ingredients; add to dry ingredients and mix. Bake at 350° for 30 minutes in a greased 10 X 15 pan.
Cook on low until melted together or microwave on High for 2 minutes. Stir and continue to cook for 2 minutes, until melted and smooth. Dip apples into warm caramel mixture.
Bone and dice chicken; set aside. Saute onion, garlic and celery until onion is transparent. Add tomatoes, tomato paste, broth, chicken and salt. Bring sauce to a boil; reduce heat to simmer, loosely cover and cook for 1 hour. Cook pasta according to package directions; drain. Pour sauce over pasta, toss and serve. Serves 4 to 6.
Press rolls into ungreased 12-inch pizza pan to form crust. Spoon in sausage. Sprinkle potatoes over sausage and top with cheese. Beat eggs, milk and salt. Pour over crust. Sprinkle with Parmesan cheese. Bake 25 to 30 minutes at 375°.
Mix all ingredients, but the wine, with hands in a large bowl. Add wine as needed and continue to mix until all wine is used. Let sit refrigerated for at least 3 days before cooking. The longer it sits, the better it tastes. You may add onions to taste while cooking.
This is a delicious way to use up a surplus of fresh or ripened bananas. We have them for dessert, as a snack or even for breakfast. Cut bananas lengthwise, right through skin. Remove skin. Fry on each side in a little bit of butter in a Teflon pan until brown and a little crusty. Sprinkle with cinnamon sugar. Delicious!
Beat eggs until foamy. Add remaining ingredients and fill container of ice cream freezer. Add enough milk and fresh fruit to fill container to "full" line. Process according to ice cream freezer instructions. Use strawberries, peaches, blueberries, pecans or any other available product.
Combine grated raw potatoes with salt and hot mashed potatoes. Blend well. Shape mixture into 10 balls. In each ball make an indention and fill with minced pork. Cover up hole.
Preheat oven to 350°. Spray nonstick skillet with vegetable oil. Saute onion and pepper in skillet for 5 minutes. Add tomatoes, corn and marjoram. Raise heat. Cook, uncovered, for 5 minutes longer. In same skillet, brown pork chops on top of vegetable mixture. Cover casserole and bake 12 to 15 minutes or until pork chops are done.
In skillet, brown beef with onion, garlic, salt and oregano. Stir to separate meat. Combine in 1 1/2-quart casserole with soup, water and noodles. Place cheese around edges. Bake for 30 minutes at 350°. Makes 4 servings.
Peel and cut potatoes. Place in 3-quart pan. Cover potatoes with water. Boil. When potatoes are halfway done, add butter and veggies. Cook until tender. Add milk. Cook about 15 minutes. Eat and enjoy.
Preheat oven to 400°. Sift together flours, baking soda, baking powder and salt. Stir in corn meal. Make well in center. Beat together wet ingredients until blended. Add corn kernels and cinnamon. Stir to combine thoroughly. Batter is stiff.
Blend all ingredients except nuts and vanilla; microwave on High for 2 minutes. Add vanilla and nuts. Place in greased dish and put in freezer for 30 minutes or refrigerate for 1 hour. Cut into 1-inch squares. Keep in airtight container.
Spray a baking pan. Cut Crisco into flour, adding milk as needed. Place about 1/2 cup of flour in a plate, spoon dough onto flour, shape with hands. Place in sprayed pan and bake at 425° until done.
Wash and drain berries, place in a medium size bowl. Pour your dry jello mix over and make sure all of your berries are coated with it. Let set a few minutes. Add filling to berries and stir very well, so that all berries are covered. Put this in refrigerator and let chill 2 to 3 hours for best results. Serve with Cool Whip if you desire.
Cut bacon in half. Roll chestnut in slice of bacon. Pierce through with a round toothpick. Bake on broiler pan for 25 to 35 minutes, or until done, at 350°.
Combine figs, sugar and strawberry jello in large pot. Cook for 20 minutes over medium heat, stirring constantly. An electric beater helps to do the stirring. Add Sure-Jell and cook for 10 minutes more, stirring occasionally by hand. Pack in 6 pint jelly jars while mixture is hot. Allow to cool slightly before putting lids on jars.
Boil together the sugar, corn syrup and 1/3 cup milk until soft ball forms in cold water. Blend Crisco with powdered sugar and hot milk; pour hot syrup over sugar mixture. Beat until of spreading consistency.
Cream butter and sugar. Add eggs, then flour. Roll into 3/4-inch balls and roll in sugar-cinnamon mixture. Place 2-inches apart on cookie sheet. Bake at 325° for 10 minutes.
Cook broccoli. Mix all ingredients together except onion rings. Bake at 350° for 45 minutes. Put onion rings on and brown.
Beat butter and sugar. Add egg yolks and yeast. Blend in flour and chill. Roll dough by teaspoonfuls into balls and flatten. Dip on one side into egg whites, then into chopped pecans. Bake at 375° for 15 minutes until slightly browned.
Combine all ingredients and refrigerate. If desired a diced apple or two with skin and a sliced banana or two may be added also.
Cook potatoes. Cook onion in hot oil until tender. Stir in flour; cook 1 minute. Stir in milk, salt, pepper and peas; stir until thickened. Remove from heat; add cheese.
Mix and bring to a boil. Drop in cucumbers and just drop them in until they are hot through and through.
Dissolve yeast in warm water. Mix all dry ingredients. Cut in shortening. Add milk and yeast. Knead lightly. Cut out and bake at 450° on greased sheet, or store in tight plastic container in refrigerator and use as needed for 1 to 1 1/2 weeks.
Put chicken in a 2-quart baking dish. Mix remaining ingredients and spoon over top. Cover and bake in slow oven, 325° for 1 hour and 15 minutes.
Separate dough into 4 long rectangles. Press 2 rectangles in bottom of ungreased jelly roll pan. Bake for 5 minutes until brown.
Preheat oven to 325°. Mix oil and sugar. Add eggs, flour, soda, salt, cinnamon and vanilla. Stir in apples, nuts, coconut and dates. Bake in tube pan for 1 1/2 hours. Glaze while warm with your favorite glaze. This cake keeps well refrigerated and gets better as time goes on. Very moist.
Heat all ingredients except cheese to boiling. Lower heat and add cheese. Stir until smooth. Add 1 cup hot water. Cool and use blender to make smooth. Keep refrigerated. Instead of heating everything up, I sometimes half everything and use the blender. You still need to add the cup of water at the end or it will be too thick. This is as close to Pancho's old cheese dip as you will ever taste.
Peel and halve eggs lengthwise. Remove yolks. Set yolk aside and place 11 other yolks in a small bowl. Coarsely mash yolks. Add mayonnaise, barbecue sauce, relish, salt, black pepper and red pepper. Stir well to combine. Spoon yolk mixture into hollow egg whites, dividing evenly. Press remaining yolk half through strainer or grate on fine side of cheese grater. Sprinkle over eggs. Top with parsley.
Thaw strawberries; add sugar and blend in blender. Juice oranges and lemons. Add 3 quarts water. Seven-Up or Sprite may be added also if desired. Makes approximately 6 quarts.
Cook squash and drain. Add soup, sour cream, onion, carrot, salt and	pepper. Melt butter and add stuffing mix. Put half of dressing	mix in baking dish, add squash mixture and top with rest of dressing. Bake at 350° for 30 minutes.
Combine tomato sauce, brown sugar, vinegar and mustard in a small bowl and set aside. Combine egg, onion, cracker crumbs, ground beef, salt and pepper in a mixing bowl. Add 1/2 cup of the tomato mixture and blend thoroughly. Turn into a loaf pan. Make a depression in the top of loaf and pour remaining tomato mixture over top of meat. Cook, uncovered, for 1 hour at 350°. Serves 8.
Tear the angel food cake into bite-size pieces. Press into an 11 x 7 baking dish. In a mixing bowl, combine the pudding mix, milk and light sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon cherry pie filling evenly over the top of cake. Chill thoroughly until serving time. Makes 12 servings.
Mix ingredients. Pour into a 1-quart casserole dish. Sprinkle nutmeg on top. Set dish in pan of water. Bake in a 325° oven for 55 to 60 minutes.
Mix brown sugar, gelatin, salt and spices together in saucepan. Add eggs, milk and pumpkin; blend well. Bring to a boil over medium heat, stirring constantly. Remove from heat. Cool thoroughly. Prepare topping mix according to package directions. Fold into pumpkin mix. Spoon into pie shell. Chill until firm, 2 to 3 hours.
Cream butter and sugar. Ad eggs, one at a time, mixing well. Add vanilla. Mix in flour and baking powder. Add oatmeal, cornflakes and nuts. Blend thoroughly. Drop by teaspoonfuls on greased cookie sheets. Flatten. Bake at 325° for 15 to 20 minutes. Makes about 3 1/2 dozen.
Fry sausage and put over bread in bottom of large baking dish. Chill overnight. Add other ingredients and bake at 350° for 30 to 45 minutes.
Preheat oven to 400°. In medium bowl, combine beef, mustard, garlic, salt, pepper, bread crumbs and milk; mix lightly with fork. Divide mixture into fourths. Mold meat mixture around Swiss cheese sticks, covering completely. Arrange on cookie sheet. Bake 15 minutes or until cheese begins to melt. Heat rolls until crispy. Place burgers in rolls. Garnish with lettuce and red peppers. Makes 4 servings.
Cream margarine and sugars. Blend in eggs and vanilla. Mix dry ingredients and add to creamed mixture. Dough will be thick. Roll in balls. Dip in sugar. Bake at 350° for 12 to 15 minutes.
In a large bowl, stir together the first 5 ingredients until blended. Stir in 1 cup chopped pecans. Pour into pie shell. Add 1/2 cup pecan halves on top. Bake for 15 minutes at 400°, then reduce heat to 300° and bake for 30 minutes.
Beat eggs slightly. Stir in cream, potatoes, sugar, vanilla and salt. (If using leftover seasoned potatoes, omit salt.) Beat until smooth. Pour into unbaked shell. Sprinkle with nutmeg.
Combine cake mix, peanut butter, butter and eggs. Press 2/3 of mixture in ungreased 9 x 13-inch pan.
Sift dry ingredients together. Cut in shortening until mixed well. Add milk and dissolved yeast. Work together until flour is moist. Cover bowl and refrigerate. (This dough will keep for a week.) Pinch out dough; place in greased pan and bake at 375° for 20 minutes or until lightly browned.
Melt butter in a large pot. Add the onion, leek and carrot. Saute until just beginning to get soft. Pour in the beef stock and bring to boil. Stir in the cabbage, sauerkraut and the tomato. Cover and simmer for about 50 minutes or until cabbage is tender. Check for seasoning. Serve hot with a dollop of sour cream and sprinkling of dill (fresh is best). Serves 4 to 6. Best if made day before and refrigerated.
Trim excess fat from	steak,	cut into 1-inch cubes. Combine flour, thyme, salt and pepper. Dredge meat in flour mixture. Heat butter and oil in Dutch oven, add meat and cook until brown. Remove meat; reserve drippings in Dutch oven. Add onions and chopped green pepper; saute until tender. Stir in meat and remaining ingredients except rice. Cover and simmer 1 1/2 hours.	Serve over rice. Makes 8 to 10 servings.
Bring 4 quarts water and the 1 Tbsp. salt to a boil. Cook pasta, drain well and immediately toss with dressing, set aside to cool for 30 minutes, tossing the pasta with the dressing occasionally. When cool, add the salami (be sure to separate the slices: they tend to stick together), peppers, olives, green onions, cheeses and parsley. Toss again until all ingredients are well coated with the dressing. Serve at room temperature. Makes 12 cups.
Boil chicken until tender in 2 1/2 cups water, about 45 minutes. Save broth. When cooled, pull chicken from bone and cut into small pieces. Mix together soups and sour cream; add chicken. Put mixture into a casserole dish. Sprinkle with dry stuffing. Pour 2 cups broth on top, being sure to cover all stuffing.
Combine egg and milk, beating well. Stir together flour and salt. Dredge mushrooms in flour mixture and dip in egg mixture. Roll in corn flake crumbs. Deep fry in hot oil (350°) until golden brown. Drain on paper towels and sprinkle with salt. Serve immediately.
Mix all ingredients except corn flakes together; place in greased shallow baking dish. Top with crushed corn flakes. Bake at 375° for 1 hour and 15 minutes.
Cook bacon; set aside. Saute onion and green pepper in drippings. Put beans in casserole dish, add remaining ingredients, including onion and pepper, and mix well. Top with bacon. Bake at 325° for about 1 hour.
Mix together with fork; press into a 9 x 13-inch pan (grease bottom only).
Beat butter and sugar until creamy. Beat in molasses. Resift flour with next five ingredients. Gradually add dry ingredients to butter mixture. You may need to work in last of flour with your hands. Roll dough 1/4 inch thick on greased cookie sheet. Cut out gingerbread men and remove extra dough. Use raisins for eyes, nose and buttons. Bake about 8 minutes or until springs back after pressing with finger. Cool on rack.
Mix all together and spread on different shaped bread cutouts: hearts for Valentine's Day, stars for Christmas, etc. Keep covered and refrigerated until ready to serve the same day.
Heat oven to 400°. Mix flour, baking powder, baking soda and cinnamon in a large bowl. Mix cereal, milk and sugar in another bowl. Let set 5 minutes. Stir in egg and applesauce; add to flour mixture. Stir until moist. (Batter will be lumpy).
Place popped corn in a paper bag (grocery bag). Add 1 1/2 cups of peanuts, if desired. Combine all the other ingredients and microwave ingredients on High for 3 to 4 minutes, stirring after each minute, until it boils. Microwave for 2 minutes more. Stir in 1/2 teaspoon of baking soda. Pour syrup mixture over popped corn and peanuts in bag. Microwave for 1 minute; shake. Microwave another minute and shake. Repeat once. Pour onto cookie sheet and separate. Cool.
In a large mixing bowl combine soups, Ro-Tel, seasonings and cheese. Add Doritos. Mix well. Pour in a casserole and top with Cheddar. Bake at 350° for 30 minutes or until hot. Serves 6 to 8. Can be split into 2 casseroles and frozen.
Preheat oven to 350°. Beat egg with strawberries and shortening. Sift all dry ingredients into strawberry mixture and stir until just moistened. Add chopped nuts.