HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon until crisp. Fry onion in bacon grease. Add flour and sugar, mix well. Then add water and vinegar. Mix in with potatoes. Put in 350° oven to heat through. Multiply recipe by 6 to fill a crock using 1 pound of bacon.
Shake sugar (1 cup) and cinnamon together in Baggie. Cut biscuits into quarters with scissors. Shake a few at a time in cinnamon sugar. Layer biscuit quarters and nuts in a large Bundt pan. Melt margarine. Stir in sugar and bring to a boil. Pour over biscuits and nuts in pan. Bake at 350° for 30 to 35 minutes. Cool a few minutes. Invert on serving plate. Serve hot. May halve recipe for small Bundt pan.
Mix first 3 ingredients. Press into a 9 x 13-inch pan and bake at 350° for 10 minutes. Cool.
Mix all ingredients, except oil in blender. Blend constantly, while slowly adding oil. Refrigerate.
Mix cake mix as directed on package. Grease 9 x 13-inch pan and layer pecans and coconut in pan. Pour batter over pecans and coconut. Mix oleo, cream cheese and powdered sugar and pour over cake batter. Bake at 350° for 30 to 40 minutes until done.
Mix cornstarch, salt and sugar. Add milk; cook slowly until it begins to thicken. Add beaten egg yolks and stir. When fully boiled it is done. Add coconut and vanilla. Pour into baked pie crust. Top with meringue and brown lightly in 375° oven.
Mix cocoa and sugar together dry. Dissolve cornstarch in small amount of water. Separate eggs. Beat yolks. Add sugar and cornstarch. Heat milk and water; pour over the egg mixture. Return to double boiler. Cook until thick. Pour into baked pie shell.
Combine first five ingredients in container of electric blender; process 30 seconds. Scrape down sides of blender container and process a second time. Refrigerate batter for 1 hour.
Mix butter and brown sugar in large mixer bowl. Add egg, milk, lemon juice and vanilla; mix until blended. Sift flour, soda and cinnamon together. Add to creamed mixture. Beat until blended. Stir in apricots, nuts and coconut. Spread in buttered 13 x 9 x 2-inch pan. Bake at 350° for 25 to 35 minutes or until done. Cool and frost.
Mix all ingredients except vanilla. Cook over medium heat for 20 minutes or until it forms a soft ball when dropped in cold water. Remove from heat and beat until thick. Drop by spoonfuls on waxed paper.
Boil first five ingredients together. When cooked, drain and set aside. Brown sausage, salt and pepper in skillet. Add tomato sauce, water, brown sugar and mustard. Add 2 mixtures together and simmer 15 minutes. Add rice.
Boil chicken with celery, onion and parsley. Cut into bite-size pieces. Cook either a full head of fresh broccoli, cut up into flowerets, or the frozen. Place broccoli into the bottom of a 13 x 9-inch pan. Place chicken pieces on top. Mix the rest of the ingredients and pour over the top. You may want to sprinkle crushed croutons on top. Bake 40 minutes at 375°. Even the kids that hate broccoli love this one!
Layer seafood in a 9 x 13-inch baking dish. Melt cheeses, mix with Ro-Tel, then pour over seafood. Bake at 325° for 30 minutes. Serve over pasta or rice.
Combine cake mix and next 3 ingredients in a large mixing bowl; beat at medium speed with an electric mixer 1 or 2 minutes. Press 1/2 of cake mix mixture into bottom of an ungreased 13 x 9 x 2-inch baking pan. Bake at 350° for 10 minutes. Remove from oven. Sprinkle with chocolate morsels and drizzle with condensed milk. Sprinkle with remaining cake mix mixture. Bake at 350° for 30 minutes. Cool and cut into squares. Yields 2 dozen.
Brown beef in hot fat. Add onions and green pepper, cook until tender, but not brown. Stir in soup and place in a greased 1 1/2-quart casserole. Sprinkle peas and carrots over. Arrange mashed potatoes in a ring on top, allowing filling to show through and drizzle melted butter over top. Bake, uncovered, in moderate oven (350°) until heated through, about 25 minutes.
Beat eggs together. Mix with other ingredients in the order listed. Bake in greased loaf pan 2 1/2 hours in a 250° oven. Slice very thinly after loaf has cooled. Makes one 9 x 5-inch loaf or 2 small size foil pans.
Save juice from both fruits. Bring 1 cup mandarin orange juice to boil. Pour over jello and stir until dissolved. Let set until jelly stage. Add oranges and crushed pineapple; add some of pineapple juice to cream cheese. Add to jello and fold in Cool Whip.
Mix margarine, flour and 1/2 cup of nuts; pat in a 9 x 13-inch baking dish. Bake 10 minutes at 375°. Cool completely.
To make crust, melt oleo and mix in flour and chopped pecans. Press into a long baking dish. Bake at 350° for 15 minutes. Mix together cream cheese, Cool Whip and powdered sugar. Spread on top of cooled crust. With an electric mixer, mix chocolate and vanilla puddings with milk. Spread on other layers. Top with remaining Cool Whip. Grate chocolate chips and spread on top.
Peel and devein shrimp. (Optional: Cut along back of shrimp to butterfly for larger appearance and fancier looking shrimp.)
Cream sugar and Crisco; add eggs, one at a time. Add flour, mixed with baking powder, alternately with milk. Add vanilla. Bake at 375° for 35 minutes. Makes 3 layers.
Cream butter, egg and sugar. Add wine and cook in double boiler until thick. Store in jar and can be reheated, if you like the sauce warm. Can be served with fruitcake, applesauce cake or whatever you prefer to serve on.
Drain corn, reserving 2 tablespoons liquid. Combine liquid and cream cheese in saucepan. Heat and blend until smooth. Stir in remaining ingredients. Serves 4 to 6.
Drain and rinse beans and place in a large bowl. Add all the other ingredients and stir well. Chill for 2 hrs. or longer.
My recipe for spiritual awareness calls for several key ingredients as listed. I begin by mixing ample portions of faith and strength. Next, add a dash of love and a smidgen of peace. This is closely followed by a heaping cup of conviction and a healthy measure of understanding. After stirring these together, I then add generous scoops of receptivity and joy. The recipe continues with confidence, generosity, acceptance and last, but certainly not least, a helping of contentment. The ingredients are then thoroughly mixed, and my spiritual awareness begins to rise. I am filled with a sense of peace, for I am one with God. I enjoy an expanded spiritual awareness that satisfies every longing of my soul. Thank you, God!
Cook pasta as directed on package. Heat oil in large skillet; cook and stir garlic and lemon peel about 30 seconds. Add vegetables and shrimp and cook and stir over medium heat until shrimp turn pink, about 4 or 5 minutes. Sprinkle with lemon juice, salt and pepper. Stir in basil and parsley. Drain pasta. Spoon mixture over pasta and toss well. Makes 8 servings.
Mix sugar, milk, oleo, coconut and pecans. This makes a very thick mixture. Shape into small balls and place a toothpick in each one. Put on wax paper. Chill. Melt chocolate chips and paraffin wax together. Dip candy in mixture.
Combine all ingredients. Mix lightly, press into bowl and chill. Unmold on serving platter. Garnish with parsley. Serves 8 to 10.
Mix all ingredients thoroughly and bake at 350° for 45 to 55 minutes. Makes 3 loaves.
Mix all ingredients and pour in deep pie crust. Cook 15 minutes in 425° oven; then reduce heat to 350° and bake for 45 minutes.
Cook frozen vegetables according to package and drain. Mix soup and sour cream together. Add vegetables. In a separate bowl, mix dry stuffing with melted butter. Put half of stuffing mixture in bottom of 13 x 9-inch pan. Then spread vegetable mixture on top. Then add remaining stuffing mixture. Bake at 350° for 20 minutes.
In medium saucepan, combine all ingredients, except tortillas. Bring to a boil. Cover, reduce heat and simmer about 2 to 3 hours or until meat is very tender. Uncover and boil rapidly about 15 minutes or until water has almost evaporated. Remove from heat. Using two forks, shred meat very fine.
Mix all ingredients and 1/2 package of beef. Form into ball. Roll in remaining chopped beef. Chill overnight. Serve with crackers.
Cream butter, shortening and sugar. Add eggs, one at a time. Add flour, milk and vanilla. Bake at 325° for 1 hour and 20 minutes. Start in cold oven.
Brown hamburg, celery and onion. Add soups, soy sauce, rice and 2 cups water. Bake in 2-quart casserole dish, sprayed with Pam, at 350° for 1 1/2 hours.
Mix in order given. Drop by teaspoonfuls on greased cookie sheet. Bake for 10 to 12 minutes. When cool, sprinkle with confectioners sugar.
Melt butter in saucepan over medium heat. Add cocoa. Cook, stirring constantly, until mixture boils. Remove from heat and cool completely. Add sugar alternately with milk. Blend in vanilla. Beat until smooth. Makes 2 cups of frosting.
Preheat oven to 375°. Grease 9 x 13 x 2-inch pan. Combine cake mix, eggs, water, brown sugar and butter in large bowl. Stir until well blended. Mixture will be thick. Stir in chocolate chips (and nuts). Spread in greased pan. Bake at 375° for 24 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely in pan. Cut into bars. Brickle chips or caramel toppings may be used if desired.
Cream butter and sugar until light and fluffy with mixer. Add eggs one at a time, beating after each one. Add flour; stir in vanilla and pecans. Pour in greased pan. Bake at 350° or lower for 30 to 35 minutes.
Mix ingredients in medium size saucepan. Cook at hard boil for 1 minute. Remove from heat; add 1/2 cup peanut butter (chunky or smooth); beat hard. Add 1 teaspoon vanilla and 3 cups oatmeal (uncooked). Mix well. Drop spoonful onto wax paper to cool and harden.
Mix and let rise 15 to 20 minutes. Roll 1/2 inch thick or more and cut with a pizza cutter. Melt 1/4 cup butter. Dip bread stick on both sides and lay on cookie sheet. Sprinkle with Parmesan cheese, garlic salt, sesame seeds, poppy seeds, parsley, red pepper, minced onion, or a combination of your favorites. Raise 10 minutes. Bake at 400° for 15 minutes.
Melt white chocolate, peanut chips and peanut butter until smooth. Add nuts and pretzels and stir. Pour onto cookie sheet covered with foil. Put in refrigerator for 15 minutes. Take out and check to see if it's firm. If so, break and serve.
Mix eggs, syrup, sugar, butter and vanilla. Mix well. Stir in pecans. Pour into pie crust. Bake at 350° for 50 to 55 minutes or until knife inserted comes out clean. Serves 8.
Cook potatoes and onion in salted water for 5 minutes and then drain. Stir soup with milk until smooth. Put one-half of potatoes in buttered 2-quart casserole. Cover with half of soup. Add remaining potatoes and cover with remaining soup. Dot with butter and sprinkle with paprika. Bake, covered, for 1 hour and then uncover. Bake for 15 more minutes. Baking temperature should be 350°.
Mix ingredients together. Roll out on flat surface. Make sure to flour underneath and on top. Let dry 5 to 6 hours. Cut out on surface and let dry 1 hour more. Add to boiling soup or water.
Beat the chili seasoning, cream cheese and salsa. Shape. Top with chopped nuts and Monterey Jack cheese. Chill until firm. Serve with assorted crackers and vegetables.
Whirl almonds in blender. Mix flour, sugar and ground almonds. With fingers, work in butter and vanilla until mixture cleans bowl. Chill dough at least 1 hour. Roll dough into balls (approximately 1 1/4-inch), then into rolls (3 1/2-inch). Form into crescent shapes. Bake on ungreased cookie sheet at 350° for 12 to 15 minutes until lightly brown. Cool on pan about 10 minutes. While still warm, roll in confectioners sugar. Makes 25 to 30.
Brown beef, onion, pepper, celery and garlic. Add beans with liquid, tomatoes and paste, chili powder and salt. Stir. Cook 1 hour on medium to low heat.
Spoon flour into measuring cup and level off. Pour onto waxed paper. Add baking powder, soda and salt to flour. Stir well to blend.
Mix together butter, eggs and cake mix. Put in cake pan, 13 x 9-inch Pyrex, and bake at 350° for 35 to 40 minutes. Don't open stove door while baking until time is up.
Mix all ingredients. Cover; put in refrigerator and let stand 48 hours. Serve on crackers.
Saute chopped onion in butter. Add 1 can each of cream of chicken and mushroom soup, chicken broth, green chilies and Ro-Tel tomatoes. Bone and chop boiled chicken and add to this mixture. Line a large baking dish with flour tortillas. Add a layer of chicken mixture, then cheese. Repeat layering with tortillas and mixture; top with cheese. Bake at 350° until bubbly.
Mix flour, cheese, salt and pepper. Coat potato strips with mixture. Melt one	stick margarine in large baking dish or pan. Arrange potatoes in melted margarine. Bake in 400° oven	for 30 minutes. Turn potatoes and bake 30	minutes longer.
Cook noodles separately. Mix other ingredients. Add salt and pepper to taste. Mix noodles with soup and simmer.
Mix the first 4 ingredients thoroughly and let stand 2 hours. Drain. Do not rinse! Mix remaining ingredients together. Pour mixture over cucumbers and put in freezer containers; freeze. When ready to use, just thaw and serve.
Combine milk, strawberries, sugar, lime juice and ice in an electric blender. Whirl until thick and frothy. If desired wet rim of glasses with lemon wedge and dip in sugar. Pour drink into glasses. Makes about 3 servings.
Brown hamburger and onion. Chop lettuce. Add chopped tomato. Add hamburger and onion. Crumble taco chips; add to mixture. Cube cheese and add. Add dressing just before serving.
Combine all ingredients. Spray 9 x 13-inch pan with cooking spray. Press mixture firmly into bottom and 1/4-inch up sides of pan. Bake at 350° for 15 minutes or until golden brown.
Roll cut biscuits in cinnamon and 1 1/2 cups sugar mixture. Place in Bundt pan. Heat butter, 3/4 cup sugar plus any leftover sugar mixture until dissolved. Drizzle over biscuits. Bake at 350° for 20 to 25 minutes.
Dissolve sugar in lemon juice and white grape juice. Pour mixture in a gallon container. Finish gallon with unsweetened tea. Serve cold.
Cream Crisco and sugar. Add eggs. Stir in bananas. Add flours and nuts. Bake in loaf pan at 350° for about 1 hour.
Grease a baking dish. Dot with butter. Beat eggs lightly with a fork. Add sugar, flour and milk; mix. Add corn; pour into dish and bake 1 hour at 350°.
Cook noodles with butter in broth. When done, add chicken, soup, onion and sour cream. Mix well. Pour into baking dish. Top with frozen loaf bread dipped in butter. Cook 10 to 15 minutes at 425°.
Mix well together the butter, sugar, eggs and vanilla. Sift flour, cocoa, salt and baking powder together and mix in. Stir in pecans. Pour into 9 x 13-inch greased baking pan. Bake at 325° for 25 to 30 minutes, checking for doneness with a toothpick. Do not overbake. Cool and cut in squares.
In small bowl, combine butter, Italian seasoning, ground red pepper and garlic. Can be used on sliced French bread and toasted in oven at 350° until toasted. Goes great with spaghetti type dinner.
Stir together all ingredients. Chill and serve. Makes about 1 1/3 cups.
Mix all ingredients except cheese. Place in a long 9 x 13 x 2-inch casserole dish (glass). Sprinkle Velveeta cheese on top. Place in oven at 350° and bake until soups bubble. Place aluminum foil on top loosely to prevent cheese from burning. Serves 6.
Heat oven at 375°. Grease pans. Beat eggs and sugar in bowl. Beat in bananas, raisins, oil and vanilla. Let stand a minute or two. Thoroughly mix flour and bran, baking powder, soda, cinnamon and salt in a large bowl. Add banana mixture. Fold into dry ingredients. Bake 15 to 25 minutes. Makes 12 regular or 48 miniature.
Combine cake mix, oil and eggs in large bowl. Stir in chips and pecans. Drop by rounded teaspoon onto ungreased cookie sheet. Bake in preheated 350° oven for 8-10 min. or until centers are just set. Let stand for 2 min. Cool completely.
Mix the first 4 ingredients. Add egg and vanilla. Beat the next 3 ingredients and add to mixture. Take pieces of dough and roll	into balls larger than a nickel. Use miniature muffin tins. Place a ball in each cup. Bake 7 to 8 minutes. Remove from oven	and immediately push a miniature peanut butter cup into each ball. Replace in oven for approximately 5 minutes. Let cool before removing from pan. Makes 36 to 40.
Boil potatoes and mash with butter and cream cheese. Add remaining ingredients and mix well. Refrigerate mixture overnight in a buttered casserole dish. Bake next day in 350 degree oven for 50 minutes. Serves 6.
Preheat oven to 400°. Lightly grease a medium baking dish. Mix together all ingredients. Pour into baking dish. Bake for 30 minutes or until bubbly and lightly browned. Makes 6 cups (48 servings).
Cream together the shortening, sugar and eggs; stir in syrup and chocolate. Sift flour, soda, salt and cinnamon into cream mixture; stir to make stiff dough. Shape in 1-inch balls and roll in sugar. Place balls on ungreased sheet, 3 inches apart. Bake in a 350° oven for 15 minutes. Let stand for a few minutes. Makes 4 dozen cookies.
Beat eggs until light and foamy. Add sugar slowly. Continue beating until very light. Fold in the dry ingredients alternately with milk. Add melted butter and blend thoroughly. Pour into a greased and floured 13 x 9-inch pan. Sprinkle 5 tablespoons of melted butter over top of cake batter. Blend 1/2 cup sugar with 2 teaspoons cinnamon. Sprinkle on top of cake. Bake at 400° for 25 to 30 minutes. (I bake at 375°.)
Cook vegetables until tender. In a 4-quart kettle, heat margarine, flour, salt and pepper. Add chicken broth and milk. Add vegetables.
Brown beef and onion in skillet. Arrange half the cabbage in casserole. Top with beef and onion. Layer rest of cabbage. Pour soup over top. Cover casserole and bake for 1 hour at 350°. Serves 6.
Put all ingredients in rice cooker. When the bell rings, wait 1/2 hour, then it's ready to eat. Very good.
Mix brown sugar, flour and salt. Put this in saucepan or double boiler. Add 2 cups milk and mix. Beat 2 egg yolks. Add to saucepan, stirring until thick. Cover and cook for 10 minutes. Add 2 tablespoons butter or margarine, vanilla extract and maple flavoring. Cool and pour in ready baked pie crust.
Wash pork and drain. Mix flour, salt, pepper and Mrs. Dash and Accent in a bowl. Roll the meat in flour mixture. Brown on all sides in hot oil. After browning, place in glass baking dish and pour sweet and sour sauce over meat. Cook at 325° for about 50 minutes.
Mix all ingredients together; pour in greased baking pan. Bake at 350° for about 1 hour or until toothpick comes out clean when you stick it in cake.
Alternate layers of yams and bananas in a 1-quart casserole, ending with a layer of yams. Stir together salt, corn syrup and orange juice. Pour over yams and bananas. Cover and bake in preheated 375° oven for 30 minutes. Remove from oven, pour off oil and sprinkle casserole with coconut. Return to oven for 10 minutes to brown coconut. Serves 6.
*Sprinkles, cookie crumbs, chocolate chips, chopped nuts, diced fruit, toasted coconut, miniature marshmallows and assorted candies.
Wash thoroughly and drain the spinach well. (May use food processor.) Sprinkle with salt. Squeeze spinach to drain all water. Saute onions, parsley, dill and fennel in a frying pan. Let cool. Beat the eggs. Cut the cheese, then mix all together with spinach. Brush each sheet of fillo with butter and place in pan 8 to 10 layers. Put your mixture in pan and add remaining 8 to 10 sheets of fillo on top. Brush each with butter as you go along. Fold edges under and bake at 350° for 1 hour. Preparation time: 30 minutes.
Mix sour cream and soup. Roll corned beef with chicken on outside. Cover each with a slice of bacon. Bake, uncovered, 35 minutes at 350°. Pour on gravy and bake, covered, for 35 minutes at 350°.
Beat together egg, sugar and vanilla until smooth. Beat in flour, baking powder and salt until well blended. Stir in apple and nuts. Turn into 8-inch greased pie plate. Bake 30 minutes at 350°. Enjoy!
Chop all vegetables coarsely. Add water and bouillon cubes. Bring to a boil, then simmer for 45 minutes or until vegetables are tender.
On microwave-safe serving platter, place unwrapped frozen broccoli, icy side up. Cover with plastic wrap. Microwave on High for 6 minutes. Rearrange so that broccoli stalks are to the outside of platter. Cover with plastic wrap. Microwave on High for 7 to 9 minutes or until tender-crisp. Let stand, covered, while making cheese sauce.
Soften yeast in water. Mix all ingredients into it and knead. Give each child a ball of dough to roll and twist into any shape. Lay on greased cookie sheets. Brush with beaten egg and sprinkle with salt. Bake at 425° for 12 to 15 minutes.
Mix all ingredients together. Shape into loaf. Bake 1 hour at 350°. Serves 10.
Cut steak into thin strips. Dust with flour and a dash of pepper. Brown meat in butter in a large skillet. Add mushrooms, onion and garlic. Brown all lightly. Stir in beef consomme. Cover and cook for 1 hour or until meat is tender. Gradually stir in sour cream; cook 5 minutes. Serve over 3 cups of cooked noodles. (Can be served individually.)
Combine crumbs, cheese, parsley and seasonings. Dip chicken in butter and then crumb mixture. Arrange in a single layer in a shallow pan. Pour any remaining butter over the chicken. Bake, uncovered, at 350° for 1 hour or until chicken is tender.
Preheat oven to 375°. Bake pastry shell 10 minutes; remove from oven. Reduce temperature to 325°.
Combine cake mix and butter; mix until crumbly. Reserve 2/3 cup for topping. Press remaining cake mixture into 13 x 9-inch pan. Arrange apple slices over mixture. Blend sour cream and egg together; spread over apples.
Bring the first 3 ingredients to a rapid boil; remove from heat. Add butterscotch instant pudding and quick cooking oatmeal. Mix thoroughly. Cool 15 minutes and drop by teaspoon on wax paper.
Mix all ingredients together. Bake at 350° for 2 hours; stir several times.
Mix cake mix according to the directions on the box. Pour 1/2 of the batter into a greased and floured 13 x 9-inch cake pan. Bake 10 minutes in 350° oven. Meanwhile, melt caramels with 1 cup milk. After 10 minutes, pour caramel mix, chocolate chips and nuts over cake. Add remaining batter. Bake another 17 to 20 minutes. No icing is necessary.
Combine all ingredients. Stir over low heat until sugar dissolves. Simmer and stir until slightly thick and transparent (about 5 minutes).
Preheat oven to 450°. Combine first 9 ingredients in shallow 2 quart baking dish and mix well. Remove 1/4 cup of this mixture and set aside. Add shrimp to baking dish and mix thoroughly. Combine breadcrumbs with reserved butter sauce and sprinkle over shrimp. Bake 10 to 15 minutes. Serve immediately.
Mix Philadelphia cream cheese and mayonnaise together. Add shrimp and other ingredients. Mix well and chill before serving.
Prepare cake as directed on box. Let cool. Mix Crisco, sugar, milk, salt and vanilla. Beat at low speed 5 minutes. Add powdered sugar and beat 2 to 3 minutes more. Split cake using a thread. Spread mixture between layers. Ice cake with chocolate icing.
Combine dry ingredients in mixing bowl. Make a well in center of mixture. Combine egg, milk and oil; add to dry ingredients, and stir just until moistened. Fold in blueberries. Fill greased muffin pans two-thirds full. Bake at 400° for 20 to 25 minutes. Yields 1 dozen.
Mix salmon and rest of the ingredients together. Fry in skillet until brown. Serve with sauce or mushroom soup.
Mix shortening, flour and salt as for pie crust. Add enough milk to egg yolk to measure 2/3 cup liquid. Add liquid to shortening mixture and stir quickly with fork. Turn on floured board. Knead 2 to 3 times. Divide in half. Roll to fit jelly roll pan (10 x 15-inch). Spread apples along with sugar and cinnamon and dot with butter. Roll out remaining crust and place on top, tucking in edges. Bake at 375° for 45 minutes. Prepare glaze.
Cook broccoli and onion in boiling salted water for 5 minutes; drain. Mix milk, soup, water and cheese together. Stir in uncooked rice and the drained broccoli-onion mixture. Put into a 2-quart casserole dish. Bake, uncovered, at 350° for 45 minutes, stirring once. Let stand 10 minutes before serving.