HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon until almost done. Add pepper and onion. Cook until soft. Add ground hamburger. Cook until done. Add green chilies, stewed tomatoes, soup and beans. Just before serving, stir in 1/2 pound grated Velveeta cheese. Add sausage when you add the cooked beans. Cook all ingredients for about 15 minutes in a large heavy pan. Sausage should be cut into 1-inch long pieces.
Mix sugar and flour together. Add cooked pumpkin, milk, eggs and butter. Mix spices with flour and sugar. Cook on medium on stove top until slightly thick. Pour into pie shell and bake at 350° for 30 minutes.
Mix well the Cool Whip, milk and lemon juice. Fold in pineapple and pecans. Put in shells. Top with coconut.
Combine all ingredients and pour into unbaked pie shell. Bake at 350° for 45 minutes. Makes 8 servings.
Cook rice in 1 3/4 cups water. Mix avocado, parsley flakes, onions, soup, cheese and rice. Spray casserole dish with Pam. Add mixture. Sprinkle top of casserole with Millet Cheese, then add crushed cracker crumbs on top of Millet Cheese. Bake at 350° for 30 minutes.
Preheat oven to 325°. In a large mixing bowl, combine cream cheese, eggs, vanilla extract and brown sugar. Mix on a low speed. (Very important to mix on low speed to prevent cake from turning into a quiche.) Mix about 3 to 5 minutes.
Place lamb in large plastic food bag. Combine garlic, onion, lemon juice, olive oil, oregano and rosemary in bowl and add to meat. Close bag next to meat. Working through bag, distribute marinade over meat. Refrigerate overnight. Bring to room temperature before cooking. Remove lamb from marinade, reserving marinade. Season meat to taste with salt and pepper. Broil or grill lamb on both sides until done as desired. Place on warm platter and tent with foil. Let stand 10 minutes.
Cream sugar, margarine and cream cheese. Add eggs one at a time, then slowly add flour and vanilla. Pour batter into a greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes. Do not open oven until done.
Heat to boiling sugar, vinegar, water and salt. Pour into jars with cucumbers and tighten lids. Process water bath 8 to 10 minutes. Ready to eat after 2 weeks. Use medium cucumbers sliced 1/4-inch thick and place into jars. Place 1 garlic bud and 1 to 2 sprigs of fresh green dill to each quart.
Brown nuts and sesame seed in a skillet until lightly browned. Crush noodles in your hands. When nuts and seeds have cooled, add them to noodles. Keep all dry ingredients together.
Mix shortening, sugar and eggs. Stir in flour, cream of tartar, soda and salt. Roll into balls and then into mixture of cinnamon and sugar. Bake until brown but soft at 400° for 8 to 10 minutes. Yields 5 dozen.
Salt and pepper chicken. Dip in melted margarine; coat chicken with flour. Put in baking pan lined with foil. Bake at 350° for 1 hour, or until done.
Cook celery in butter until tender. Add corn and water and bring to a boil. Pour mixture over stuffing. Mix lightly. Stir in eggs and seasonings. Shape into 12 balls. Place in 8 cup casserole dish and pour 1/4 cup melted butter over balls. Bake at 375° for 30 minutes.
Mix cake mix and jello. Add eggs, oil and wine. Beat with mixer on low speed until moistened, then beat on medium speed 3 minutes. Grease and flour a Bundt cake pan. Sprinkle pecans in bottom, then pour in batter. Bake at 325° for 45 to 60 minutes.
Prepare macaroni according to package directions. Drain and add margarine and milk and stir until dissolved. Add 2 cans of cheese soup and stir well. Add can of crushed tomatoes (mix well). Top with bread crumbs, then cover with American cheese slices. Bake at 350° for 35 to 40 minutes or until cheese bubbles.
Cook bacon partially. Slit weenies from end to end (not all the way through). Put one to two slices of cheese into slit. Wrap partially cooked bacon around the weenies; use toothpicks to hold the bacon in place. Put in broiler until cheese melts.
Cook the squash and onion together in water until tender. Drain and add sour cream, soup and grated carrots. Combine the dressing mix with the melted butter. Put half the dressing in a 9 x 13-inch pan. Add the vegetables and top with the remaining dressing mix. Bake at 350° for 30 to 35 minutes.
Break the cake in bite-size pieces. Dissolve gelatin in 4 tablespoons cold water. Add boiling water, pineapple, sugar, salt and lemon juice. Refrigerate until partly congealed. Fold in 1 container of Cool Whip. Stir in angel food cake. Pour in 9 x 13-inch pan. Spread remaining Cool Whip on top and sprinkle coconut on top. Refrigerate 2 hours before serving.
Mix your favorite pie crust, roll out thin and cut in 6-inch circle. Place cocoa and sugar mixture (about 1 tablespoon of mixture), 1 pat of butter and a drop or two of vanilla into circle. Fold over and pinch edge together. Cook in Crisco until brown on each side over low heat.
Boil Karo syrup and sugar until sugar dissolves. Remove from heat and add peanut butter. Add 3 cups or more Special K cereal. Put into buttered pan. Pack down. Melt chocolate chips and spread over top of bars.
Brown ground beef in cooking oil and drain. Then, cook green pepper, onion and celery in margarine until tender. Add soup and seasonings. Cook and drain noodles. Mix all ingredients together and pour into a large baking dish (sprayed with Pam). Cover with foil and bake 1 hour in a 350° oven.
Preheat oven to 350°. In a deep glass casserole, layer potatoes, butter, onions, "globs" of sour cream, salt, pepper, potatoes, onions etc. For the top, seal the whole area with a heavy layer of sour cream, making sure there are no cracks in the sour cream. Bake in the oven for 30 to 45 minutes until everything is "bubbling" and the edges of the top layer become slightly brown. Sprinkle top with paprika and serve hot.
Wash and cut okra in chunks. Soak in cold milk about 15 minutes. Put flour in bag and drop okra in; shake it until covered. Put in hot grease until brown. Will stay crisp all day.
Mix ingredients well; pour into pie shell. Bake for 40 minutes at 320°. Makes 1 pie.
Place all ingredients, except vanilla, in 3-quart saucepan. Beat 1 minute. Place over medium-low heat or in double boiler and beat constantly until peaks form (7 minutes). Remove from heat. Add vanilla and beat to consistency for spreading.
Preheat oven to 375°. Fit bottom crust into 8-inch Pyrex pie plate. Cover with berries. Mix sugar, tapioca and all of the berries. Drizzle lemon juice over mixture and dot with butter. Top with crust; seal and flute edges. Sprinkle top crust with remaining tablespoon of sugar. Cut steam vents.
Place wine, water, tarragon and parsley in a pan big enough for the trout. Bring to a boil and simmer for 10 minutes. Gently place trout in the simmering liquid and cook over a low fire for 10 minutes. Cool. Remove skeleton, chop into bite-size pieces, enjoy.
Cream butter, sugar and brown sugar together and add rest of ingredients except chocolate chips. Mix well then add chocolate chips, 8oz grated Hershey bar and 3 c. chopped nuts (any kind). Make golf ball size cookies and place 2 in. apart on ungreased cookie sheet. Bake at 375° for 6 min. Yield 112 cookies.
Cook rice. Rinse frozen broccoli in cold water to separate. Mix all ingredients in casserole. Bake at 350° for 30 minutes.
Process cereal and walnuts until crumbs are fine. Combine butter, a dash of garlic powder, salt and pepper; stir well. Dredge chicken in butter mixture, then in cereal mixture. Arrange chicken in jelly roll pan. Pour any remaining butter over chicken. Bake at 350° for 1 hour. Serves 6.
Wash mushrooms lightly. Put in shallow casserole. Add marjoram, salt and chives to butter. Pour over mushrooms. Mix chicken broth and cream. Pour into casserole. Cover and bake 20 minutes at 375°. Remove cover last 5 minutes. Serves 4.
Cook potatoes; peel and slice medium thick.	Combine with onion, dill, and parsley.	Season	with salt and pepper. Add cut up eggs (optional). Heat	oil, vinegar and sugar. Pour over potato mixture. Add garnish of cucumber slices and pickled herring if desired.
Scald milk in saucepan. Combine milk, oil, sugar and salt. Cool to lukewarm. Add yeast and stir until dissolved. Add beaten eggs. Add flour and mix until smooth and soft dough. Knead dough lightly on floured surface. Place in lightly greased bowl and lid; cover. Place in draft-free place; let rise until double in bulk, then divide dough into 3 parts. Roll into the circles (about size of a pie crust). Spread with melted butter with pastry brush. Cut circles into triangles (like pieces of pie). Roll, starting at wide end to the point. Place on greased cookie sheet with point underneath. Let rise again until light and fluffy. Bake at 350° for 20 to 25 minutes. After baking use pastry brush and brush tops and sides with melted butter.
Cook spaghetti, then layer spaghetti, followed by spaghetti sauce in casserole dish. Mix cream of mushroom soup and sour cream and layer over spaghetti sauce. Sprinkle Cheddar cheese over top and bake at 425° for 30 to 45 minutes.
Mix and melt (over very low heat) chips, marshmallows, milk and salt. Stir until smooth. Cool completely. Then fold in Cool Whip and pour into crust. Chill. Garnish with Cool Whip.
Soften ice cream just enough to blend. Mix pudding and milk in separate bowl. Blend into softened ice cream. Fold in 4 ounces of Cool Whip. Put mixture on baked cracker bottom. Bake crumbs for topping in separate pan at 375° for 3 to 4 minutes. Garnish with remaining topping crumbs. Freeze, but refrigerate 1/2 hour or longer before serving.
Preheat oven to 350°. Grease an oblong pan (9 x 13-inch). Mix all ingredients together; spread in pan. Bake until golden brown, 45 minutes to 1 hour.
Add cucumbers, onions, peppers, garlic and cloves in a large bowl. Add salt; cover with cracked ice, then mix thoroughly and let stand for 3 hours. Drain completely; place ingredients in large cooking pot. Combine remaining ingredients; pour over cucumber mix. Heat to boiling and seal in sterilized hot jars or cool mixture and store in refrigerator. Add vinegar and sugar, if needed to cover pickles before heating.
Cream peanut butter and margarine in double boiler over hot water until melted. Add sugar, egg and flour; mix well.
Mix all ingredients in saucepan. Let simmer for 20 minutes. Then spoon over cooked pasta. Top with Parmesan cheese.
Cook broccoli according to directions; drain well. Saute onion in butter. Combine all other ingredients in crock-pot. Add onion. Cook until hot.
In a small bowl, combine the cinnamon, brown sugar and nuts. In a large bowl, combine the remaining ingredients. Pour half of batter into Bundt pan. Sprinkle with cinnamon mixture. Add remaining batter. Bake at 350° for 45 to 50 minutes.
Mix the cornbread mix as per the packaging and bake. Cut up squash in cubes and steam in water to cook. Add salt and pepper to the squash while lightly steaming. Drain. In a large bowl, crumble the cornbread, then add cooked squash and mix. Continue to add diced onion, butter (melted), soup and water. Mix thoroughly and add seasoning to taste. Bake 45 minutes at 350°. Serve with fried chicken and green beans.
Preheat oven to 350°. Saute green peppers and onions in margarine. Combine with remaining ingredients, except cheese. Pour into greased 2-quart casserole and sprinkle with cheese. Bake 45 to 55 minutes. Let stand 5 minutes before serving.
Beat softened cheese until fluffy. Combine mustard with milk and add to cheese. Add the remaining ingredients. Mix well and spread generously on bread slices. Sprinkle lightly with paprika. Cut each slice into 4 triangles and put on baking sheet. Bake at 400° for 10 to 12 minutes or until well browned. Makes 48.
Separate eggs; beat whites until stiff. Add sugar, cream, half and half, vanilla, Eagle Brand and egg yolks. Add enough milk to fill churn to fill line. Churn according to directions. Makes 5 quarts.
Cook (boil) chicken and remove meat. Cook celery and onion in butter. Mix soup with one can of water each (2 cans). Place rice in casserole pan and mix in chicken, peas, onions, rice and soup. Mix in sage, salt and pepper. Bake for 1/2 hour with buttered bread crumbs on top. Bake at 325°.
In a large bowl, mix well yogurt, parsley, chives, sugar, lemon peel and juice. Add cabbage, sprouts and sunflower seeds; toss to mix well. Makes 6 servings.
Preheat oven to 325°. Add baking powder and salt to flour and sift 4 times. Beat egg yolks, add water to egg yolks and beat until light. Sift sugar and measure. Add to egg mixture and beat until creamy. Add vanilla. Add flour to egg mixture and beat until thoroughly blended. Beat egg whites until frothy. Add cream of tartar and beat until stiff but not dry. Fold beaten egg whites into batter. Bake in ungreased tube pan in 325° oven about 1 hour. When cake is thoroughly cool, cut in 3 layers. Place filling in between layers and top of cake.
Beat butter with mixer. Add sugar and beat until creamy. Beat in egg. Mix in vanilla and orange rind. Stir together flour, baking powder and salt in another bowl. Stir into butter mixture. Stir in nuts and chocolate chips. Dough will be firm. Shape dough into log, 12-inches long, 2-inches wide and 3/4-inch high. Place on greased and floured baking sheet. Bake at 325° for 30 minutes. Remove from oven and reduce to 300°. Cool 5 minutes. Cut into 12 (1-inch) slices and place each slice on its side on baking sheet. Toast biscotti 15 minutes on each side until golden.
Combine flours, baking powder, onion, salt, sugar substitute and Italian herb seasoning in a medium bowl. Make a well in the center of mixture. Combine milk, margarine and eggs. Add to dry ingredients, stirring just until moistened.
Separate broccoli into bite size pieces in a large bowl. Combine remaining ingredients and pour them over broccoli. Marinate overnight in refrigerator, turning broccoli in marinade a couple of times. Drain and serve on platter as hors d'oeuvres.
Mix peaches with brown sugar and melted oleo. Place in round cake pan. Sift together flour, salt, baking powder and sugar. Cut in shortening. Add milk and mix well. Spoon over peaches. Bake on top rack of oven for 30 minutes at 400°.
Cook zucchini in a small amount of boiling, salted water until slightly tender; drain. Cook carrots and onion in 4 tablespoons butter until tender. Remove from heat and stir in 1 1/2 cups stuffing, soup and sour cream. Gently stir in zucchini or put in layer. Turn into 1 1/2-quart casserole.
Combine milk and 1/4 cup butter, stirring until butter melts. Cool mixture to 105° to 115°. Combine 2 cups flour, 1/2 cup plus 1 tablespoon sugar, salt and yeast. Gradually add milk mixture to dry ingredients, mixing at low speed of electric mixer. Beat 2 minutes on medium speed, scraping bowl occasionally. Add 3/4 cup flour; beat at medium-high speed 2 minutes. Stir in enough remaining flour to make a soft dough (2 1/2 to 3 cups); stir in raisins. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 7 minutes).
Cream sugar, butter, eggs, yogurt and vanilla. Add dry ingredients that have been mixed together. Do not overstir!
Cream butter and sugars until light. Beat in egg. Sift flour with salt, soda and cinnamon. Stir into butter mixture until mixture forms a ball. Divide dough into 3 parts. Shape each on waxed paper in a roll about 2-inches in diameter. Chill until firm. Cut in 1/4-inch slices. Put on greased cookie sheets. Brush with maple syrup. Place almond half on each cookie. Bake in preheated 400° oven for 10 minutes or until golden brown.
Layer fruit in serving bowl. Pour orange juice over fruit and sprinkle with powdered sugar. Refrigerate until ready to serve.
Mix cream cheese and sour cream until smooth. Place in bottom of deep dish pie plate (glass). Spread can of chili on top of mixture. Thinly slice cheese and place over chili. Microwave mixture until cheese melts (approximately 4 to 5 minutes). Dip in your favorite nachos and enjoy!
In small saucepan, combine milk, heavy cream, coffee and cocoa. Heat. Stir until coffee dissolves. Remove from heat. Add almond liqueur. Pour into heat proof mugs. Garnish with whipped cream and sliced almonds. Serves 2.
Put butter in bottom of small can. Sprinkle with brown sugar. Add pineapple. Cover with cake mix. Fill can 1/2 full. Cover can with foil and put in fire for 15 minutes.
Beat eggs well. Mix eggs, sugar, salt, syrup, vanilla and butter well. Spread pecans in unbaked pie shell and pour mixture on top. Bake at 350° for 35 to 45 minutes.
Cook chicken until tender. Cook onion, celery and carrot until tender. Add all ingredients together.
I have a little recipe that isn't hard to make. But you must always start as you awake. Take a great big mixing bowl. Fill it with a smile. Mix half a cup of sunshine with good deeds all the while. Add a pinch of work and play, a pinch of thoughtfulness and care, but don't bake it in the oven, just spread it everywhere!
Beat eggs; add sugar and beat again. Add margarine and then vanilla. Add flour and beat well. Fold in pecans. Pour into greased and floured tube pan. Bake at 350° for 40 minutes until browned. Cool 5 minutes. Invert on plate. Serve warm or cold.
Mix well. Put in casserole dish. Top with bread crumbs and butter. Bake at 350° for 20 to 30 minutes.
Wash okra, leaving stems on. Pack in clean jars tightly. Mix ingredients for brine and bring to a boil. Pour over packed okra and seal tightly. Process in hot bath for 5 minutes. Small onions may be used like this also.
Bring the water and bouillon cubes to a boil. Peel and cube the first 5 vegetables and add to the broth. Dice the garlic and add it along with bay leaves, 1/2 to 1 teaspoon red pepper and the cumin seed. Simmer for 1 hour.
Skin and saute sausage; drain. Spray 13 x 9-inch pan with Pam. Break up sausage and crumble in bottom of pan. Top with Mozzarella cheese. Mix other ingredients (except grated cheese and paprika). Pour over Mozzarella and sausage. Sprinkle grated cheese and paprika on top. Bake at 400° for 35 to 40 minutes or until knife comes out clean. Remove from oven. Loosen around sides. Cut in desired sizes when cool. For appetizer.
Cook ground beef and onion in skillet and drain. Put in a casserole dish. Make enough mashed potatoes to cover ground beef. Sprinkle cheese on top and put in oven long enough to melt cheese; serve hot.
Fry onion in 1/4 cup of butter in saucepan until transparent. Add pine nuts and rice; saute until light brown. Add currants, water and dash of pepper. Bring to a boil, then cover and simmer for 25 to 30 minutes or until the water is absorbed. Add melted butter. Cool before using as stuffing. Stuff chicken with 1 cup of pilaf. Combine yogurt and salt; brush half over chicken. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 1 hour more, basting with yogurt.
Soften cream cheese; add remaining ingredients, except pecans. Mix together. Chill and roll into ball. Roll in chopped pecans.
Mix last 5 ingredients with hand, then roll out on floured board. Roll thin and cut into about 1-inch squares and drop in hot chicken broth.
Mix taco seasoning envelope with the sour cream. On platter, spread refried beans, then the sour cream mixture. Continue making layers with the rest of the ingredients in the order they are listed. Serve with taco chips. Refrigerate leftovers.
Mix all ingredients. Pour into pan layered with vanilla wafers. Sprinkle top with vanilla wafer crumbs and top with maraschino cherries. Refrigerate overnight. Cut into squares and serve.
Cut foil to excess length of roast and form bowl to place meat in. Sprinkle with garlic salt, salt and pepper. Wrap roast with bacon; place in foil. Salt and pepper top. Seal the foil. Place on preheated grill for approximately 1 1/2 hours. Check to see if done. Serve with rolls, baked beans, slaw, chips and barbecue sauce.
Crust: Combine melted butter and crushed graham cracker crumbs. Pat evenly into bottom and about 1 inch up sides of a 9-inch spring-form pan.
Mix together and simmer 15 minutes. This sauce is very good on shredded roast beef.
Mix all together in a mixing bowl. Place in a greased loaf pan. Bake at 350° for 30 minutes until done and golden brown on top. Turn out on platter and top with cream sauce.
Cook onions, green peppers and garlic in oleo. Cook rice according to package directions. Add eggs, salt, oil and onion mixture. Stir in cheese. Place in casserole dish; spread chicken soup over top. Bake 45 minutes at 350°.
Heat skillet with 2 tablespoons oil. Put in meat and season to taste. Put in mushrooms and onions. Then add teriyaki sauce to taste (4 dashes). Cook until desired doneness. Slice open hoagie buns and toast in broiler until lightly browned. Lay on a cookie sheet the opened bun. Layer cheese on bottom, then meat mixture and another layer of cheese. Pop into oven to melt cheese. Put on top bun and slice sandwich in half for better handling.
Crumble cake into 9 inch square pan. Mix 2 packages Equal into soften cream cheese then fold into Cool Whip. Fold mixture into crumbled cake and pat down to cover bottom of pan. Mix sliced strawberries into glaze and spread over top of cake mixture.
Brown meat and onions, drain. Add beans and catsup. Cut biscuits in half. Place around dish, on top of meat and ingredients. Add cheese in middle. Bake until biscuits and cheese are brown and done through, at 350° for 20 minutes or so.
Mix green peppers, cheese, margarine, evaporated milk and cracker crumbs in a greased casserole dish. Bake 20 to 30 minutes at 350°.
Blend together in baking dish. Cook 1 hour in 350° oven. Cover with foil. Add more water, if necessary.
Separate dough into 2 long rectangles. Press onto bottom and 1/2 inch high around sides of 13 x 9-inch pan. Toss mushrooms with margarine; arrange on dough. Sprinkle with cheese and seasonings. Bake at 375° for 20 to 25 minutes. Cut into squares. Serve warm. Makes 2 dozen.
Mix Eagle Brand milk and lemon juice to taste in mixing bowl. Mix to thick consistency. Usually 2 to 3 minutes on low with mixer or by hand. Pour mixture into pie crust. Cover with vanilla wafer cookies. Cover and chill for 6 to 8 hours. Serves 8.
Beat eggs. Add sugar, cornstarch, salt, milk and vanilla. Then add melted margarine and coconut. Bake in unbaked pie crust until done, about 30 to 45 minutes at 350°.
Mix ingredients and pour into greased and floured jelly roll pan; spread evenly so bottom is covered.
Wash and clean pigs' tails. Wash and cut up salad; peel roots and cut up, placing all in the pot with the pigs' tails. Cook for 1 1/2 hours or until done. Salt to taste.
Set partially Jell-O and water. Fold in sour cream, miniature marshmallows and fruit. Place in a fancy bowl.
Mix first 4 ingredients. Mix in another bowl the remaining ingredients. Pour one half of cake batter into greased 9 x 12-inch pan. Sprinkle with sugar mixture. Pour on remaining batter. Swirl with a knife. Bake at 350° for 30 to 35 minutes. Ice while hot with:
Spray 9 x 11-inch baking pan with Pam. In a bowl, mix (beat just until blended) water, corn syrup and egg whites. Add sugar, flour, cocoa, cornstarch, baking soda and salt (which have been blended together); beat. Pour into prepared pan. Bake at 350° for 35 minutes. Sprinkle with powdered sugar after cooled, or frost (frosting will change fat and cholesterol).
Blend the first six ingredients together; set aside. Blend remaining ingredients together; remove 1/2 cup chocolate mixture and set aside. Blend both mixtures together.
In a large kettle, pour tomato juice and water. When boiling, add balls of the remaining ingredients. Simmer for three hours. Can also be cooked in a slow oven at 325° for about 2 hours. Makes 20 large meat balls.
Beat eggs lightly in large bowl. Stir in catsup, water and soup mix; blend in crumbs and meat. Shape into 1-inch thick patties and wrap a slice of bacon around each patty. Grill in oven broiler or over open flame.
Stir cornstarch into 1 cup water; reserve. Trim fat from beef. Cut beef into thin strips, about 1 1/2 x 1/2-inch.
Combine sugar and vinegar. Cook over low heat. Stir to dissolve sugar. Set aside to cool. Mix remaining ingredients and pour sugar and vinegar over mixture. Set in refrigerator. Will last for several weeks in refrigerator.