HumbleIntelligence/food-ner-1-Million huggingface dataset:
In pot, cook bacon for 5 minutes on medium heat. Add potatoes and onions and continue cooking for 15 to 20 minutes until potatoes are tender, stirring frequently. Add remaining ingredients. Cook for an additional 10 to 12 minutes.
Preheat oven to 350°. Bake cookies for 6 to 8 minutes. Cream butter, sugar and dry pudding mix with a mixer. Add soda and cinnamon; blend well. Add egg, continuing to blend. Last, add flour and continue to mix. Dough may become too stiff to mix with mixer. If so, continue by hand. Roll dough 1/4-inch thick on floured surface. Cut out favorite cookie cutter shapes. Makes about 2 dozen large cookies. Decorate with sugars or frost for more fun!! We always double to make it worth the mess!!
Sprinkle salt over squash, onions and bell peppers; let set for 3 hours in ice; drain and add sugar, vinegar, celery seed, turmeric and mustard seed. Bring to a rolling boil. Put in jars and seal.
Cook flour, sugar, egg yolks and water in top of double boiler until thick. Add lemon juice. Pour into unbaked pie crust. Top with meringue and brown.
Mix first 4 ingredients; add the chopped apples. Mix well and put in a greased square pan. Bake at 350° until it tests done. Remove from oven. Sprinkle sugar and chopped walnuts on top. Cover with the sliced Cheddar cheese. Put back in the oven long enough to finish the melting of the cheese.
Brown beef and drain. Put in crock-pot with remaining ingredients. Cook on low for 3 to 4 hours.
Mix soup, milk and rice in a Pyrex 9 x 13-inch pan. Place cut up chicken on top. Cover with foil. Bake 1 1/2 hours at 325°. Uncover and sprinkle on cheese. Bake for 15 to 30 minutes more, until cheese and chicken is melted and browned.
Pick out the meat of the crabs which have been boiled for 30 minutes. Set aside until needed. Mash the boiled eggs to a paste with a fork and to them add the butter, flour, lemon peel and a little pepper. Bring the milk to a boil and gradually pour into the egg mixture. Place over a low heat, add the crab meat and simmer for 5 minutes. Add the cream bring back to boiling point, add the sherry, salt and Worcestershire sauce. Heat sufficiently to serve, but do not boil after the sherry has been added. Serves 10-12 people.
Cook rice. Saute onions in margarine until tender. Put onions in rice. Add soy sauce to a light brown.
Blend cream cheese and marshmallow cream together until creamy and add spices to taste. Great to dip fresh fruit into.
In top of double boiler, mix unbeaten egg whites, sugar, water and Karo; beat over boiling water with electric mixer for 7 minutes or until frosting stands in stiff peaks. Remove from water; add vanilla. Beat 1 minute. Frost cake. Garnish with coconut.
Simmer all ingredients for 10 minutes, covered. Remove spices and oranges. Pour into heatproof cups and garnish with additional orange slices (optional). Makes approximately 1 gallon.
Preheat oven to 350°. Melt butter in bottom of a baking dish. Spoon in fruit that has been drained of its juices. Mix dry ingredients, then add milk. Mix well. Pour over fruit. Bake for 40 minutes.
Brown ground chuck and drain off fat. Mix all ingredients with the ground chuck and put in crock-pot. Cook on low for 18 hours.
Saute onions and mushrooms in butter until tender. Place in 2-quart casserole. Sprinkle shredded cheese on top. Combine milk, soup and soy sauce and pour over cheese. Top with bread and cheese slices. Cover and refrigerate 4 hours or overnight. Bake loosely covered at 375° for 30 minutes. Uncover and bake 15 to 20 minutes longer.
Drain fruits, mix all except marshmallows. Chill until serving time. Stir in marshmallows just before serving.
Saute onions, celery and almonds in butter until lightly browned. Mix soup, cheese and sour cream with celery mixture and asparagus. Pour into 1 1/2-quart baking dish. Bake at 350° for 20 minutes. Makes 4 servings.
Mix picante sauce, sugar and mustard. Place chicken in 2 qt. shallow baking dish and pour sauce mixture over chicken. Bake at 400 degrees for 20 minutes or until chicken is done.
Make Yakitori by alternating chicken with leeks on 8-inch bamboo skewers. Makes 24 skewers. Cook under a broiler for 8 minutes, brushing frequently with sauce. Serve on a bed of rice with sauce. Serves 4.
Mix together milk, sugar and margarine. Boil for 3 minutes. Add chocolate chips and dissolve. Add nuts and raisins. Dab out onto wax paper. Let cool.
Cream sugar and margarine; add eggs and beat. Add other ingredients and beat well. Bake in greased and floured tube pan at 325° for 15 minutes. Reduce heat to 300° for 1 hour and 15 minutes.
Mix sweet potatoes with sugar. Add your egg yolks, then your margarine, milk and your flavoring. Beat your egg whites last and add. Bake in 2 (9-inch) crusts, about 45 to 55 minutes at 350°.
Mix all ingredients thoroughly; roll into balls. Sprinkle more powdered sugar on waxed paper and roll balls to coat. Store in closed container.
In a 4-quart pan mix 2 quarts milk and 1 cup white chocolate morsels until melted. Add almond extract. Heat, but do not boil.
Marinate the venison in the diet cola in the refrigerator overnight. Drain. In the morning, brown the venison in margarine in a skillet. Season with salt and pepper. Put in crockpot. Add vegetables and cook until done. Thicken the juice with flour and water. The venison taste is gone and it tastes like beef!
Strain fruit, reserving juices and place fruit in the bottom of a lightly buttered 9 x 13-inch baking dish. In a saucepan over low heat, combine 2 cups of the mixed reserved juices with the cornstarch; cook, stirring constantly until thickened. Add butter, sugar, curry powder and cook, still stirring until sauce is about the consistency of a light cream sauce. Pour over fruit and sprinkle with pecans over all. Bake 45 minutes to an hour in a preheated 350° oven. Serves 12.
Cream 3/4 of sugar and egg yolks. Whip whites of eggs and add remaining sugar. Sift flour, baking powder and cocoa into egg yolks and sugar, which have been creamed. Add hot water and stir. Fold in whites. Bake in 14 x 15-inch pan, which has been lined with paper and greased. Bake in oven at 375° until it leaves sides of pan.
Preheat oven to 350°. Mix all ingredients together. Spread on a prepared cookie sheet; sprinkle with sugar.* Bake at 350° for 20 minutes. Cool and cut into squares.
Mix cream cheese with strawberries and pineapple. Add sugar, marshmallows and chopped nuts, if desired. Freeze in 9-inch square glass Pyrex. It will freeze in 24 hours or less. Remove 1 hour before time to serve. Slice bananas on top and cover with Cool Whip.
Marinate the chicken and grill until light brown. Place in saucepan with picante sauce, onions and peppers. Bake at 350° for 20 minutes. Cover with cheese and continue to bake until cheese melts.
Cook cauliflower until very tender and drain. In blender, whirl together cauliflower, egg yolks, milk and salt until smooth. Beat egg whites until stiff. Gradually fold in cauliflower mixture, scallions and cheese. Spread over bottom of 9-inch pie plate. Drizzle with butter; sprinkle with Parmesan cheese. Bake in preheated 375° oven until set, 20 minutes. Serves 4 to 6.
Melt margarine in skillet. Add onion and rice. Cook on high heat, stirring constantly, until rice is slightly browned. Pour into casserole dish. Add the beef broth and mushrooms. Cook, covered, 1 1/2 hours at 300°. The last 15 minutes, uncover.
Heat tomato soup and bring to a boil. Mix with cream cheese. Add gelatine. Let set until slightly firm. Add mayonnaise, celery, onion and shrimp. Put in mold and let set overnight.
Preheat oven to 350°. Fry sausage (like hamburger) until well done, browned and crumbly. Drain; set aside. Cook rice as directed on package; set aside. While rice cooks, chop celery and onion. Saute in oil, butter or sausage drippings. Drain.
In a large bowl, combine soup mix and water; stir. Add honey, soy sauce, sherry, sugar, garlic and ginger. Add ribs and marinate 2 hours, turning frequently.
Mix all ingredients. Put into a greased baking dish. Bake at 325° for 40 minutes or until bubbly.
Boil sugar and water for 5 minutes. Pour into 9 x 13-inch pan. Mix all dry ingredients. Add milk, shortening and egg. Mix thoroughly to form soft dough. Turn onto lightly floured board and knead lightly.
Hard boil, crack and peel eggs. Cut in halves, lengthwise. Mix mayonnaise with mustard, onion salt, red pepper and white pepper. Add Worcestershire sauce. Let stand for about 20 minutes.
Mix all with hand. Add 2 or 3 tablespoons water and mix well. In 8-inch square pan or dish put either wax paper or foil. Spread mixture in pan or dish. Slice when cold.
Cream first 3 ingredients until fluffy. Add next 7 ingredients and mix well. Form dough into 1-inch balls, press each ball around a kiss so kiss is completely covered. Preheat oven to 350°. Bake 12 minutes on ungreased cookie sheet. Do not overbake.
Cream the butter and sugar. Add eggs and lemon flavoring. Blend well. Sift dry ingredients together. Combine with raisins and pecans. Add to creamed mixture. Blend thoroughly. Pour in well-greased and floured tube pan. Bake 2 hours at 275°.
*Pam Westgaard and I have found this Swiss cocoa from the bulk bins at Waremart. We think it is wonderful! But if you don't have it, substitute 2 squares of unsweetened chocolate and add it after you have slightly cooked the pudding mixture. Delete 2 tablespoons of butter at the end if you use squares.
Combine all but the last ingredient (bread crumbs). Place in a buttered 2 quart casserole. Top with bread crumbs. Bake at 325° for 30 minutes or until firm. Serves 6.
Put first 4 ingredients in large pan and cook until noodles are done. Add rest of ingredients. Heat until hot. Salt and pepper to taste.
Combine butter, milk and sugar in large heavy saucepan. Stir over medium heat until sugar is dissolved. Heat to boiling. Boil for 5 minutes, without stirring. Turn off heat under pan. Stir marshmallows into hot mixture until dissolved. Add 1 kind of chocolate at a time, stirring each until melted. When all of the chocolate has been added and is thoroughly blended, add 3 teaspoons vanilla and 2 cups coarsely chopped nuts, mixing well. Pour into lightly greased 10 x 15-inch pan and let stand until fudge is firm. Makes 5 pounds.
Grate cheese, onions and garlic fine. Mix together well with other ingredients. Shape into the form of a round ball; roll in parsley and chopped nuts.
Put vegetables in mixing bowl. Mix sugar, white vinegar, oil, salt, pepper and water in sauce and bring to a boil, stirring constantly. Set aside to cool. Mix with vegetables and refrigerate overnight. Mix well before serving. Real good!
Brown hamburger and onion. Mix other ingredients in a large casserole. Add hamburger and onion and mix well. A little salt may be added to the meat but not to the hot dish. Bake 1/2 hour at 350°. Add chow mein noodles to cover and bake another 1/2 hour.
Brown pork chops in butter and remove from pan. Brown onion and celery in butter. Combine in bowl bread crumbs, parsley, salt and pepper. Add celery and onion. Place chops upright in loaf pan. Spoon dressing between chops. Skewer together. Bake at 375° for 45 minutes. Boil water and sugar. Drop in apple rings and simmer. Serve with chops.
Cook chicken breasts together with onion and bay leaves. When chicken is cooked remove bone and skin, cut up and put aside. Add carrot, potato, and celery to broth. Simmer 20 minutes. Then add noodles and cook 5 minutes longer. Add peas, bouillon, salt, and pepper and cook 5 minutes longer. Add cut up chicken and cook 5 more minutes. This is very tasty and a great soup to take to a sick friend.
Mix flour, margarine and walnuts together. Press in bottom of 9 x 13-inch pan. Bake at 350° and cool. Mix Cool Whip, powdered sugar and cream cheese together (must be at room temperature). Spread over crust. (May use milk to spread easily.)
Coat 8 cup mold with nonstick cooking spray. Layer fruit in mold. Set aside. In saucepan, combine juice and gelatin, honey and 1 1/2 cups water. Let stand 5 minutes. Cook juice mixture over low heat for 5 minutes until gelatin is completely dissolved, stirring constantly. Carefully pour mixture into mold with fruit. Chill 3 hours or until firm. To serve, run small knife around outer edge and dip mold into warm water for 5 seconds. Cover with plate; invert. Remove mold.
Place slice of eggplant into boiling slightly salted water in large saucepan; turn down heat and simmer for 3 minutes. Drain off water and pat slices with paper towels to dry. Brown on both sides in large skillet coated liberally with no stick vegetable spray. Mix together tomato sauce, parsley, chopped chives or onions, parmesan cheese, garlic salt, pepper, and oregano. Cover the bottom of shallow pan 4 x 8 or 5 x 9 baking pan with little sauce, cover with slices of eggplant and 1/3 mozzarella cheese with sauce, then eggplant. Add mozzarella cheese, alternating layers. Top with remaining sauce and a sprinkle of parmesan cheese. Bake in a preheated oven at 375 degrees for 35 minutes until very hot serves 2 to 4. You can add ground beef, browned, alternating layers.
Combine butter, horseradish and sour cream. Spread on bread. Sprinkle onions on top. Add salmon and shrimp. Combine rest of ingredients except caviar. Mix well and spoon portion onto mini sandwich. Top with caviar.
Mix margarine, flour and 1/2 cup pecans and pat into a 9 x 13-inch baking dish. Bake at 350° for 25 minutes or until light brown. Bake this the night before you want to use it.
Brown cubed meat in cooking oil. Add ground meat and brown. Add onion, carrot, garlic, celery and green pepper; stir until limp. Add balance of ingredients and bring to a boil. Simmer for at least one hour. Bon Appetit.
Heat oven to 425°. In a shallow baking dish, combine butter, onion, garlic, thyme, salt, pepper, rosemary, sage, marjoram and red pepper sauce. Add the chicken and turn to coat. Tuck the edges under, forming a rectangular shape, about 1 1/2-inches thick.
Peel and dice eggplant into 1-inch cubes. Cook eggplant in small amount of salted water. Drain and set aside.
Unfold pastry crust according to package directions. Cut out 12 circles, using 2 1/2-inch cookie cutter. Press circles into twelve 1 3/4 x 1-inch miniature muffin cups. Put equal amount of cheese into each. Mix remaining ingredients. Pour or ladle into pastry-lined cups, filling each about 3/4 full.
Bake potatoes (without foil) until fork tender. Cut in half. Scoop out potatoes into mixing bowl, reserve skins. In bowl, mash potatoes, seasonings and cream cheese. Place stuffed potatoes skins onto cookie sheet and sprinkle with paprika. Return to oven until heated through.
Combine sugar, salt, pepper and celery seed. Combine vinegar, mustard and mayonnaise. Just before serving, add both mixtures to vegetables and mix thoroughly. Makes 6 servings.
Combine spinach, green onions, soup and peppers in blender. Add sour cream. Soften tortillas in hot oil. Layer tortillas with onions and cheese, then green spinach sauce. Cover with remaining cheese. Bake at 325° for 30 minutes.
Beat egg white and water together in a large bowl. Mix dry ingredients in another bowl. Coat pecans (nuts) in egg mixture; then stir pecans in sugar and spice mixture. Spread pecans in a buttered shallow pan and bake at 200° for 1 hour, stirring every 15 minutes.
Boil chicken until tender. Remove from the bone and chop into bite size pieces. Cook vermicelli, in broth from chicken until it is tender. Saute celery and onions until clear. Combine chicken, vermicelli, onions and celery, soup and cheese. Salt and pepper to taste. Place in a 2-quart casserole and bake at 350° for 30 minutes.
Grind first 6 ingredients; cover with salt. Let stand 3 hours; drain and add remaining ingredients. Mix thoroughly and seal.
Mix pineapple and sugar. Bring to hard boil. Add jello. Cool for 20 minutes. Whip dream whip. Add dream whip, celery, nuts and cream cheese to jello mixture. Cool.
Chop carrots into "pennies" and cook in salt water until tender, then drain. Mix together with mixer sugar, tomato soup, salt, Worcestershire sauce, mustard, oil, vinegar and pepper. Add onion and bell pepper. Next add carrots and refrigerate for 12-18 hours before serving.
Cream butter and sugar; blend in egg. Add peanut butter, soda, salt and vanilla. Stir in flour and oats. Spread in pan and bake 20 to 25 minutes at 350°. Take out of the oven and sprinkle 1 bag of chocolate chips over top.
Chill milk. Beat until thick. Add sugar and lemon juice. Mix well. Pour into graham cracker crusts. Keep refrigerated. Sprinkle graham cracker crumbs on top of pies.
Cook broccoli in salted water for 5 minutes; drain well. Combine soup, eggs, mayonnaise and cheese; mix well. Add drained broccoli and pour into baking dish. Sprinkle on Ritz crackers and dot with butter. Bake at 350° for 30 to 35 minutes. This may be also fixed and frozen until time to bake.
Sift together the sugar and flour. Bring butter, cocoa and Coca-Cola to a boil. Pour into flour mixture. Stir in marshmallows, buttermilk and eggs. Pour in a 9 x 13-inch pan. Bake at 350° for 35 minutes.
Beat egg white and water until not stiff. Stir in sugar, salt and cinnamon. Add pecans and stir well until pecans are completely coated. Spread nuts on a large baking sheet and bake at 200° for 45 minutes, stirring every 15 minutes. Remove when dry and toasty. When cool, store in container.
Beat eggs; add sugar and vinegar. Cook slowly, stirring constantly until thick and smooth. Add butter and salt; cool. Mix marshmallows and fruit. Whip the cream; fold in mixture and cooled dressing. Pour into dish. Chill 24 hours.
Brown ground beef; drain. Put in crock-pot with remaining ingredients. Cook on low for 4 hours.
Beat egg whites until stiff. Add sugar and beat until stiff again; add rest of ingredients. Put on baking sheet and cook in oven at 300° for 1 hour. After it has cooked and cooled, spread with whipped cream and garnish with fresh fruit. Chill and serve.
Cream the sugar, brown sugar and shortening. Stir in eggs, flour, baking powder and soda. Add oatmeal, chocolate chips and vanilla. Bake in a preheated 350° oven for 10 to 12 minutes.
Mix the dry cake mix and pineapple well and pour into 9 x 13 pan. Bake according to box directions.
Cover unopened can of milk with water and boil for 3 hours on very low heat in pan with cover (this caramelizes the milk). Remove from pot and cool in refrigerator for 3 hours. Spoon milk into graham cracker pie shell. Slice banana and place on pie. Spread Cool Whip on top.
Roll graham crackers to fine crumbs. In 11 3/4 x 7 1/2-inch baking dish, combine crumbs and margarine, mixing well. Reserve 1/2 cup crumb mixture for topping. Press remaining crumbs in bottom of dish. Chill. Blend cream cheese, sugar and milk until smooth. Spread evenly over crumbs. Spread pie filling over cheese and chill while preparing cream. Using chilled beaters and bowl, whip the cream and sugar until stiff. Spread over blueberries. Sprinkle with reserved crumbs. Refrigerate until ready to serve.
Combine pudding, pineapple and liquid and whipped topping. Sprinkle with nuts and cherries. Refrigerate until hardened.
Mix cornbread and toasted bread in stock from turkey. Be sure to use enough stock so that dressing will not be stiff. Add eggs and remaining ingredients. Stuff lightly into turkey just before roasting or pour into a greased pan and bake slowly 1 hour.
Cream the butter and sugar together. Add eggs; beat thoroughly. Sift dry ingredients together and add to creamed mixture. Add vanilla. Fold in soured cream and put half of the batter into well-greased tube pan and sprinkle with half of the topping. Pour remainder of batter over the first half, then sprinkle rest of topping on cake.
Preheat oven to 425°. Mix flour, baking powder and salt in bowl and add bran and sugar. Stir well to combine.
Beat eggs until foamy. Add other ingredients. Spread in greased 10 x 15-inch jelly roll pan. Bake 20 minutes at 350°. Cut while warm. If desired, glaze with 2 cups powdered sugar, 1 teaspoon lemon juice and 4 tablespoons cream. Sprinkle with nuts.
Cream flour, pecans and margarine. Press into 9 x 13-inch pan. Bake at 350° for 30 minutes; let cool.
Mix together and bake in floured pans (2) for 50 minutes at 350°.
Put fruit in bottom of a large dish. Put yellow cake mix on top, spread evenly. Pour melted margarine on top. Mix margarine and cake a little. Add chopped nuts and shredded coconut. Bake at 350° for an hour.
Combine brown sugar, butter and salt in a pan and bring it to a boil, stirring constantly. Add milk and boil 3 minutes. Cool. Add powdered sugar and beat until thick enough to spread.
Mix first 3 ingredients together. Roll into balls. Roll balls into coconut. Refrigerate until ready to serve.
Preheat oven to 350°. Sift flour, baking powder and salt. Cream butter with sugar, eggs and vanilla. Beat until fluffy. Blend in dry ingredients. Stir in Bits 'O Brickle. Spread evenly in a well-greased 9 x 13-inch pan. Bake for 30 minutes. When cool, cut into bars. Makes about 3 dozen.
Cook onion in oil until tender. Add ground beef; cook and drain. Add tomatoes, rice and seasonings. Pour into ungreased casserole. Cover and bake at 375° for 45 minutes.
Sift flour, add soda, salt and spices together and sift. Combine molasses, melted shortening and boiling water. Add 2 cups flour, blend well. Add remaining 2 cups of flour gradually, beat well after each addition. Let stand in cool place about 1 hour. Turn on lightly floured board. Roll 1/4 inch thick, cut with large cookie cutter. Bake in 425° oven for 15 minutes.
Heat oven to 350°. Stir together all ingredients. Pour into ungreased 1 1/2-quart casserole. Cover and bake for 1 hour.
Mix all ingredients until a smooth dough is formed. Pinch off small pieces and make into balls (size of a nickle). Place one inch apart on ungreased cookie sheet. Bake at 300° for 25 to 30 minutes. Makes 6 1/2 dozen.
Combine all ingredients in a 1-quart saucepan. Place on medium heat and cook until heated through. Serve with corn chips.
Combine all ingredients together, except strawberries. Bring ingredients to boil and boil for 1 minute. Cool completely. Add 1 pint sliced strawberries. (Bananas or peaches may be used, if preferred.) Place entire mixture in previously baked and cooled pie shell. Top with whipped cream.
Cook the sausage, garlic, onions and celery together until sausage is brown. Add the remaining ingredients. Cook for at least 1 1/2 hours at 325°. If you cook longer, you may need to add a small can of tomato sauce.
Mix in blender for 3 minutes or until fluffy. Pour into buttered pie plate. Bake at 350° for 50 minutes.
Peel and devein shrimp. Place one on top of each other with paprika in between. Bake at 375° for 15 to 20 minutes. Pour sherry over top of shrimp and continue to bake 10 minutes.
Sift flour with cocoa, baking powder and salt; set aside. Lightly grease and flour a 10-inch tube pan. Preheat oven to 350°. In large bowl of electric mixer, at medium speed, beat butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.
Have cream cheese at room temperature. Grate sharp cheese. Mix together. Mix all other ingredients with cheese. Form into log. Roll in chili powder. Garnish with olives. Serve with onion crackers.
Put pineapple in baking dish. Pour over crushed graham crackers. Mix eggs, sugars, margarine and cream. Cook until mixed well and starts to boil. Pour over pineapple and graham crackers. Bake at 350° for 1 hour. Serve warm with whipped cream, Cool Whip or ice cream.
Sift together flour, soda and salt. Beat eggs with sugar, oil, sour cream and vanilla; beat well. Add flour mixture and blend thoroughly. Fold in apples and nuts until well blended. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Stir hot spaghetti, margarine, Parmesan cheese and eggs together. Put into a buttered 9 or 10-inch pie plate. Put cottage cheese over spaghetti mixture.
Cook and drain spinach. Add cream cheese while spinach is hot and cream together well. Add mushroom soup. Pour into baking dish. Sprinkle top with onion rings. Bake at 350° until bubbly, about 15 minutes.
Mix all ingredients and pour into casserole dish. Bake at 325° for 45 minutes.
Combine corn and beans. Add seasonings, butter and milk and heat slowly. Serves 6.