HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon. When almost done crunchy, add onion, ham or sausage and mango pepper and fry a little. Add cabbage and fry all together; do not overcook. Add salt, pepper and garlic at the end. If bacon is too greasy, pour some grease out.
In a medium-size bowl, whisk the mayo, sour cream, salt and pepper. Chop eggs coarsely. Serve over lettuce leaves or make a quick sandwich.
Grind eggs, green pepper and pimentos. Add other ingredients. Mix and store in refrigerator.
Cook noodles until tender (about 20 minutes). Drain and salt to taste. Beat the eggs and add the sugar to the eggs and beat together. Quarter the cherries. Drain the pineapple. Soften the cream cheese and melt the margarine. Mix all the ingredients together. Pour into a buttered 13 x 9-inch pan and bake at 350° for at least 1 hour and until top is brown.
Beat egg yolk (I used whole eggs) in mashed potatoes; spoon into pastry bag fitted with a star tip. Pipe potatoes in a border around edge of a 10-inch round platter or ovenproof board. Bake in hot oven (400°) for 15 minutes or until golden brown.
Mix shortening, sugar, egg, water and vanilla. Combine rest. Put on ungreased pan. Bake 12 to 15 minutes or until brown.
Preheat oven to 400 degrees. Pour the berries into a 2-quart casserole dish or pan of equal size. Add water. Combine sugar and flour and stir to mix. Sprinkle over top of berries. Dot with butter.
1. In large skillet, brown chops in oil on both sides. Add water, paprika, pepper, and 1 tsp. salt. Bring to boil. 2. Reduce heat to low, cover and simmer about 35 minutes turning once. Meanwhile grate peel from the stem end of orange. Then cut 6 slices from the other end. Set aside 3. In saucepan over medium-high heat combine 1 Tbsp. peel, sugar, cornstarch, cinnamon, cloves, and remaining salt 4. Stir in juice. Cook and stir until thickened. Add orange slices, cover and remove from heat.
Bring to a boil corn meal, water and salt. Take off stove; add eggs well beaten. Add milk, melted margarine and mix well. Pour into greased baking dish. Cook at 375° for 45 minutes to 1 hour until brown on top.
Mix soup, yogurt (or sour cream) and vegetables together. Spread in deep 9 x 13-inch pan. Top with croutons. Pour melted margarine over croutons. Bake at 350° for one hour. Cover the first 1/2 hour, uncover last 1/2 hour.
Drain pineapple well, reserving 1 tablespoon juice. Beat together cream cheese, Cheddar cheese and pineapple juice. Add pineapple, bacon, onion, soy sauce and salt; mix well. Chill several hours or until firm. Shape to form 1 large ball or 2 small balls.* Chill. Just before serving, roll cheese ball in cereal, coating well. Serve with unsalted crackers, apple slices or raw vegetables, as desired. Makes about 12 servings.
Place peaches in food processor or blender. Cover and process or blend until smooth. Divide pineapple among 4 dessert dishes. Sprinkle with brandy. Top with puree and raspberries.
Melt cranberry sauce with package of Jell-O. Add other ingredients. Pour in mold or bowl and chill until set. Goes great with meat, especially at Thanksgiving or Christmas.
Sift flour, baking powder and salt together onto wax paper. Cream the shortening and brown sugar in a large mixing bowl. Add eggs, one at a time, beating well after each addition. Add dry ingredients, then add nuts and chips. Pour into greased large cookie sheet. Bake at 350° for 25 to 30 minutes.
Boil and peel potatoes. Beat eggs with sugar. Add remaining ingredients. Cook in double boiler until thick; then, thin with light cream when ready to use. Add potatoes and garnish. Keep in refrigerator.
Cook beef until brown; spoon off fat. Add soup, water, Worcestershire sauce and pepper. Cook 10 minutes and spread on buns.
Grease 9 x 12-inch or 8 x 12-inch ovenproof casserole dish. Put in croutons on the bottom. Next, add the cheese and then the beaten eggs in milk. Let stand overnight or for one hour in the refrigerator.
Combine all ingredients for marinade. Pour over shrimp and marinate 2 to 4 hours. Broil or grill shrimp.
Mix ingredients in saucepan and cook until thick, about 10 minutes. Pour into baked pie shell and top with meringue. Sprinkle coconut onto meringue and bake until brown.
Preheat oven to 375°. In small bowl, combine flour, soda and salt. Set aside. In large mixing bowl, beat shortening, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually add in flour mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonful onto an ungreased cookie sheet. Bake 9 to 11 minutes until edges are golden brown.
Mix together. Put in 9 x 13-inch pan. Bake at 375° for 1 hour.
Melt the butter. Add the crumbs. Line a pie plate with 1/3 of the crumbs. Add the oysters. Season with salt and pepper. Sprinkle with chopped parsley. Cover with rest of crumbs. Bake for 20 minutes in oven at 400°.
Mix all ingredients. Store in 1-pint jars (to use for gifts). Use 2 tablespoons tea mix to 1 cup boiling water. Adjust amount of tea used to suit your taste.
Sift flour, soda and cinnamon together. Cream butter, sugar and eggs. Add milk and flour mix alternately. Last, add fruit and nuts. Drop from spoon onto greased cookie sheet. Bake at 300° about 20-25 minutes. Makes about 120 cookies (150 small cookies).
Cream soft oleo and sugar until light and fluffy. Beat in vanilla; fold in flour. Fold in chips. Drop by teaspoon. Bake at 350° for 13 to 15 minutes. Sprinkle with powdered sugar.
Melt margarine; add sugar, syrup and salt. Bring to a boil without stirring 5 minutes. Remove from heat and stir in soda and vanilla; beat well. Gradually pour over popped corn. Mixing well. Turn into 2 large greased roasting pans. Bake at 250° for 1 hour. Stirring every 15 minutes. Remove from oven;	cool completely. Break	apart and store in tightly covered container.
Mix jello and boiling water. Add sugar and dash of salt. Mix until dissolved. Add celery, nuts, apples, trail mix and cold water. Stir well and refrigerate to set.
Mix just enough to combine ingredients. Fill greased muffin pan 3/4 full. Let rise 15 minutes. Bake about 20 minutes at 350°. Yield: 18 small or 12 large muffins.
Mix all ingredients together and pour into greased baking dish. Bake at 425° for 30 minutes.
Melt butter; blend in flour. Add milk and chicken broth. Cook and stir until mixture thickens and bubbles. Cook and stir 1 minute. Add parsley, lemon juice, onion, salt and dash each of paprika, nutmeg and pepper. Cool. Add 1 1/2 cups finely diced chicken; salt to taste. Chill thoroughly.
Cook beef and onion slowly in a skillet until the meat loses its red color. Add tomato sauce, teaspoon of salt, 1/4 teaspoon pepper, mint, cinnamon, parsley and garlic powder. Cover; simmer 5 minutes.
Rub turkey cavity and skin with garlic salt, salt and pepper. Brush turkey inside and out with 1/4 cup liquid smoke. Refrigerate overnight. Place turkey in a shallow roasting pan. Bake in a 500° oven for 15 minutes. Reduce oven temperature to 400°. Combine 1 cup boiling water, butter and remaining liquid smoke; pour into baking pan. Bake turkey for 2 hours longer or until tender. Baste with pan liquid. Serve cold.
Boil chicken until tender; debone. Cook egg noodles in broth. Drain broth from noodles and save. Mix first 6 ingredients together with 1 cup broth. Pour into a 9 x 11 x 2-inch baking dish. Sprinkle crumbled bread on top; dot with the margarine. Bake at 400° until brown on top, about 30 minutes.
Slowly melt chocolate and butterscotch chips over medium heat. When all melted, add Chinese noodles. Stir until noodles are coated with chips. Drop mixture by spoonfuls onto cookie sheet. Put in refrigerator until solid.
Prepare pasta according to package directions; drain. Heat soup, milk, mushroom pieces and cheeses together. Stir until cheeses are melted. Combine pasta, cheese sauce, vegetables, tuna and 1 cup French fried onions and seasonings. Pour into a 2-quart baking dish. Bake, covered, in a 350° oven for 25 minutes or heated. Top with onions and bake, uncovered, for 5 minutes longer or until onions are golden brown. Makes 4 to 6 servings.
Saute peppers and onion in butter over moderate heat 15 minutes. Add broth and cumin, bring to boil and simmer 15 minutes. Puree (in batches) in food processor or blender, strain through fine sieve into bowl and stir in cream, lemon juice, white pepper and salt to taste. Chill at least 4 hours or overnight. Serve with dollops of yogurt. Yield: 4 1/2 to 5 cups.
Peel and remove seed from avocado. Slice avocado very thinly (or cube) and arrange in a 9 or 10-inch glass pie pan. Sprinkle with lemon juice and salt. Spread sour cream over slices and sprinkle with garlic powder. Pour taco sauce over entire mixture and cover with plastic wrap. Refrigerate for 2 hours or more. Just before serving, sprinkle with scallions and grated cheese. Serve with large corn chips or tostadas.
Bring syrup and sugar to a boil. Remove from heat. Mix in peanut butter and cornflakes. Press in a 9 x 13-inch pan. Melt chips and Crisco in microwave. When melted, spread over mixture in pan. Let cool and cut into desired size bars. Butter pan.
Mix everything except cashews together in large casserole dish. Put cashews on just before baking. Bake at 350° for 45 minutes.
Mix eggs, sugar and margarine thoroughly. Add all other ingredients and mix well. Pour into 2 unbaked pie shells. Bake at 350° for 45 minutes or until lightly browned.
Beat together shortening, sugar, egg, water and vanilla until creamy. Add remaining ingredients and mix well. Drop by rounded teaspoonfuls onto greased cookie sheet.
Place chicken skin side up on grate set 3 to 6 inches from heat. Cook, turning occasionally and basting frequently with sauce. Allow 45 minutes to 1 1/4 hours total cooking time.
In greased 9 x 13-inch baking pan, place zucchini, then onion and then tomatoes in layers. Mix crumbs with butter and sprinkle over vegetables with grated cheese. Bake at 350° for 45 minutes.
Place the cubed bread in a bowl; pour scalded milk over the bread and allow the cubes to become well soaked and slightly cool. Beat the eggs only until mixed. Add sugar, salt and vanilla to eggs; stir into bread mixture. Add melted butter and stir. Grease a 2-quart baking dish and pour in pudding; add apples, raisins and walnuts; stir together. Set the dish in a pan containing 1-inch of hot water and bake in a 350° oven for 60 to 75 minutes, or when knife inserted in center comes out not too wet. Serves 10 to 12.
Beat all ingredients thoroughly with eggbeater. Add sugar last to measure taste. Put into covered jar and refrigerate. Makes 2 1/2 cups.
Combine cereal and boiling water. Set aside until cool. Add eggs, milk, oil and fruit. Mix all of the dry ingredients and blend into the bran mixture. Grease 2 1/2-inch diameter muffin tins. Fill 2/3 to 3/4 full. Bake at 425° for 20 minutes.
Cook in heavy saucepan until thick. Add 1 teaspoon vanilla. Cool; pour over ice cream.
Preheat oven to 425°. Brown hamburger; drain fat. Add jar of Ragu to hamburger. Meanwhile, boil lasagna noodles until tender. Layers: Use 1/3 of hamburger mixture on bottom of pan. Lay 3 noodles across top. Use 1/3 of cottage cheese. Spoon a heap on each noodle. Blend throughout the pan. Sprinkle 1/3 of Cheddar and 1/3 of Mozzarella on top. Repeat 2 more times (3 layers). Cover pan with foil; bake 20 to 30 minutes (until cheese melts).
Mix dry ingredients in sauce pan. Stir in milk. Simmer over low heat, stirring until thick.
Pound steak until thin. Mash garlic and salt together. Rub on steak. Place carrots and onions on steak, leaving a border about 1/2-inch. Roll steak jelly-roll fashion; tie to secure. Place steak in a 13 x 9-inch pan. Place rice around steak. Mix season package with water and bring to a boil. Pour over steak and rice; stir the rice. Cover with foil. Bake until water is absorbed or until meat and rice are tender. Bake at 350° for 1 hour. Let stand 10 minutes. Remove string and slice.
Preheat oven to 450°. In a large bag add all ingredients. Close bag and shake until all coated. Place in a shallow baking pan. Bake 40 minutes until tender and brown.
Crust: Mix margarine, flour and chopped nuts; press into 2 pie pans or one 9 x 12-inch pan. Bake at 350° for 30 minutes.
Cut onions into thick slices. In a 10-inch skillet over medium heat, in hot oil, cook onion until tender. Stir in vinegar and brown sugar. Cook until golden. Makes 4 servings.
Combine the cheese, 1/2 cup sugar, egg and salt. Stir in chocolate chips. Set aside. Sift dry ingredients into mixing bowl. Add water, cooking oil, vinegar and vanilla. Mix well. Fill cupcake papers 1/3 full with chocolate batter. Place a heaping teaspoonful of cheese mixture in center. Sprinkle tops with sugar and nuts. Bake at 350° for 30 to 35 minutes. Yields 24. These freeze well.
In large mixing bowl, add eggs and oil. Mix well. Beat until foamy. Sift flour, cinnamon, soda and salt. Add flour mixture in small amounts; beat well after each addition. Now, mix by hand apples and nuts; mix well. Grease 9 x 13-inch pan and bake at 350° for 1 hour.
Mix beef, salt and pepper. Form into four 4-inch patties. Grill over medium-hot coals for 5 to 6 minutes; turn and grill 4 to 5 minutes more. Serve on buns, if desired. Serves 4.
Cook macaroni; saute onion in a little shortening and remove. Add salt and pepper to ground beef. Shape into large patty in pan. Brown 5 minutes on each side, then break into large chunks. Add chili powder and saute a few minutes more. Add onion, beans, tomato soup and macaroni. Simmer, covered, for 20 minutes.
Stir together the flour, brown sugar, oats, salt, cinnamon and nutmeg, then add butter and stir until mix looks like coarse meal (can be done in food processor), then stir in pecans. Toss fruit with the cornstarch, lemon juice and sugar. Spread fruit mix into a 7 x 11-inch pan or glass casserole dish. Sprinkle nut mix evenly over it and bake at 375° for 40 to 45 minutes or until golden.
Beat butter and margarine together. Slowly add sugar (a little at a time). Add plain flour. Add eggs, one at a time; beat well. Cook in a 250° oven for 1 hour.
Mix well the flour and water. Add egg yolks, sugar and milk. Microwave approximately 9 minutes (or until thick) on High. Remove and add butter and vanilla. Layer bottom of dish with vanilla wafers, layer of sliced bananas, 1/2 pudding, another layer of bananas and remainder of pudding. Top with vanilla wafers.
Mix graham cracker crumbs and oleo and pat in 7 1/2 x 11-inch pan and bake 10 minutes. Cool. Mix cream cheese and powdered sugar; spread over crust, then sprinkle chopped nuts. Spread on Cool Whip, then spread on pie filling and swirl through Cool Whip. Chill.
Combine crabmeat and celery. Mix remaining ingredients together; pour over crabmeat. Mix gently to avoid breaking lumps of crab. Serve on lettuce.
In saucepan, bring beans and water to a boil; reduce heat to medium. Cover and cook for 10-15 minutes or until the beans are crisp-tender; drain. Add butter, soy sauce and sesame seeds. Toss to coat.
Cook sugar and water for 5 minutes. Chill. Add remaining ingredients. Pour half the mixture into blender. Blend until light and frothy (7 to 8 seconds). Repeat with other half of mixture. Serve at once in chilled cocktail glasses with short straws. Serves 8 to 10.
Pack shrimp, onions and pepper in glass jar or other covered container. Mix other ingredients and pour over. Cover tightly. Be sure shrimp are all covered in ingredients. Store in refrigerator for at least 24 hours, but not more than a week. Shake often.
Heat the oil in large skillet. Add mushrooms in batches. Saute on high heat until they begin to color. Add the garlic, anchovies and Prosciutto; stir. Then add the wine. Cook until the wine is almost reduced. Place the gnocchi in the skillet. Mix well and serve with a sprinkle of parsley.
Beat with a large spoon sugar and eggs until fluffy. Add Karo and stir until blended. Add pecan meats, butter and vanilla. Pour into unbaked pie shell (that has not been pricked) and bake for 1 hour in preheated oven at 300°. Bake until center is firm.
Mix cream cheese, sugar, egg yolk and vanilla until smooth. Arrange rolls in circle forming pizza-like crust. Press edges together. Reserve two triangles. Spread cream cheese mixture evenly over dough. Top with pie filling. Press "perf" on reserved dough and cut into 4 strips. Twist each strip and place on dough like wheel spokes attaching at edges. Brush with egg white. Bake at 350° for 25 to 30 minutes.
Beat eggs; add sugar, butter, Karo, salt, flour, vanilla and water. Beat all together.
Cook pasta as package directs. Cook onion in butter until tender. Add tomatoes, beans, 1/2 of cheese and soup. Add pasta, salt, pepper and oregano. Pour into 11 x 8 baking dish. Top with remaining cheese. Bake at 350° for 20 minutes.
Mix well and form into small balls around well-drained olives. Freeze overnight on cookie sheet. Bake frozen at 425° for 10 minutes or until brown.
Mix Eagle Brand milk and Cool Whip; thoroughly whip. Add frozen strawberries (partly thawed), pineapple and juice and bananas. Freeze in large size Pyrex (13 x 9-inch).
Grease 9 x 13-inch pan. Preheat oven to 350°. Mix all ingredients, except flour. Add flour, one cup at a time, until dough is thicker than cake batter. Spread in pan. Tap pan to remove air bubbles. Bake 25 minutes; cool 5 minutes. Invert to remove loaf. Cut loaf into 1-inch slices.
Place beans in a steamer basket. Place in a saucepan over 1-inch of water. Bring to a boil; cover and steam for 7 to 9 minutes or until crisp-tender.
Spread half of the nuts in the bottom of an 8-inch square foil-lined pan. In a large saucepan, combine Fluff, sugar, milk, margarine and salt. Bring to a full, rolling boil, over moderate heat, stirring constantly. Boil 5 minutes. Remove from heat. Add morsels, extract and rind; stir. Pour into pan. Sprinkle with remaining nuts. Chill until firm.
Remove chicken from oil and make gravy with remaining ingredients. Return chicken to gravy and simmer until done. Serve with rice.
Soften cream cheese. Press in large pie pan or dish. Cover with shrimp cocktail sauce. Place partially thawed salad shrimp over sauce. Serve on crackers.
Beat cheese until smooth. Gradually beat in sugar. Blend in vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, about 4 hours. Garnish with fresh strawberries.
Grease a 13 x 9-inch baking pan; set aside. In 4-quart saucepan, melt butter over low heat. Add marshmallows and stir until melted. Cook 3 minutes, stirring constantly. Remove from heat. Add vanilla and cereal and stir until well mixed. With buttered spatula or fingers, press mixture evenly into greased pan. Cool completely. Cut into 2-inch squares.
Cook meat in water, salt and pepper. When tender, add margarine, milk, canned cream and mustard. Bring back up to hot but do not boil. Put in 2 tablespoons flour and cook until thick. Add egg yolks and serve.
Put in blender; blend well. Keep chilled. Makes a little over 3 cups.
Cut chicken into 3/4-inch pieces. Mix egg white, 1 teaspoon cornstarch, 1 teaspoon soy sauce and the white pepper in a medium bowl; stir in chicken. Cover and refrigerate 20 minutes.
Cream shortening and sugar; add eggs, juice, salt, flour and soda. Beat after each ingredient. Drop on cookie sheet. Add a piece of pineapple to top. Bake at 400° for 10 to 12 minutes.
Mix together the sausage (do not fry), cheese and Bisquick. Make into small balls. Bake at 375° for 15 minutes.
Stir all ingredients well. Drop by spoonful on top of boiling liquid; cover and do not open for 15 minutes.
Sift first 5 ingredients and put in 8 x 8-inch ungreased pan. Make 3 indentations in mixture and put vanilla in one hole, vinegar in one and melted oleo in third. Pour cold water over all and mix. Bake at 350° for 30 to 35 minutes. Serve iced or plain.
In a small bowl, beat cream cheese with sugar, juice and orange peel until creamy. Stir in mini chips. Spread one cookie with about 1 tablespoon filling. Top with second cookie. Refrigerate until ready to serve. Repeat. Makes 1 1/2 dozen cookies.
Soak wheat overnight in hot water to cover. Drain. Place in heavy pan and add salt and cayenne pepper. Roast, stirring constantly, over medium-high heat in a large, heavy pan until golden brown (about 15 to 20 minutes). Add peanuts and roast about 5 more minutes. Let cool; store in airtight container.
Cream the butter and sugar. Add eggs one at a time; beat well after each. Reserve 1/2 cup of flour. Add soda and salt to the other 2 1/2 cups. Add vanilla to buttermilk. Alternately add flour mixture and candy with reserved 1/2 cup flour (coat candy with this 1/2 cup flour). Add candy, nuts, raisins and coconut to batter; mix well. Bake in a 10-inch tube pan at 300° for 45 minutes. After cake is baked, leave in pan. Punch holes in top of cake.
Slightly beat eggs. Add ground meat, then add bread crumbs, grated cheese, salt and pepper to taste and parsley. Mix and form meat balls. Brown in pan.
Combine sugar and lime juice in bowl; stir well. Add 1 cup raspberries and mash. Add peaches, turning to coat. Marinate at room temperature, cut side down, about 1 hour. Remove peaches, reserving marinade.
Boil 6 cups water and dissolve 3 to 4 cups sugar in it and cool. Add the juices and bananas to sugar water. Mix well and freeze. Remove from freezer about 2 hours before serving. Pour Sprite or 7-Up into punch immediately before serving. Very, very good.
Wash and soak beans overnight. Add enough water to cover; about 1 gallon. Bring to a rolling boil for 30 minutes; reduce heat and let simmer for 1 to 2 hours. Add pork ribs after beans have been cooking for 30 minutes. Add chili powder and oil. Season to taste.
Mix cake mix as directed on box and bake in 2 (9 x 13 x 2-inch) pans. Bake at 350° until done. Boil 1 cup Milnot and 1 cup of sugar. Add marshmallows. Melt. Add coconut. Spread on one cake layer. Sprinkle with nuts. Cover with other layer.
In large bowl combine macaroni, vegetables, celery, radishes, salt and pepper. Chill. Add dressing and toss gently before serving. Serves 10 to 12.
Dredge meat in flour, salt and pepper mixture. Brown lightly in hot oil. Set aside. In same skillet, saute artichokes and shallots about 5 minutes. Add wine, peas and chicken broth, simmer 5 minutes. Push vegetables to one side and return meat to skillet. Simmer 2 to 3 minutes.
Combine flour, salt, soda, baking powder and cinnamon. Beat eggs until foamy. Add sugar and beat until light and lemon colored; beat in oil and vanilla. Stir in zucchini, then add flour mixture, nuts and raisins. Stir only until flour is moistened. Bake in 2 well-greased and floured loaf pans. Bake at 350° for 1 hour. Freezes well.
Drain juices of blueberries and pineapple. Should be 1 cup; if not, add water. Bring to boil and add jello; stir until dissolved. Add 2 cups cold water. Let congeal.
Wash and cut cabbage, blend in food processor along with carrots and onions. Add pickle relish, salad dressing, salt, pepper, and sugar to taste.
Cook chicken tenders in olive oil and Good Seasons Italian dressing mix. Remove from pan. Saute onion in the olive oil. When onion is cooked, add soy sauce (amount will vary according to taste). Return chicken to pan with onion; simmer together 5 minutes. Pour over 1 pound cooked spaghetti. Enjoy!
Cook asparagus until tender-crisp; mix sauce ingredients in a small bowl with a small whisk and pour over asparagus after draining.
Mix sugar and butter; add eggs and other ingredients. Pour into well-greased and floured pan. Bake 25 to 30 minutes at 325°. Cut in squares.
Dissolve yeast in warm water. Stir in milk, sugar, salt, shortening and 2 1/2 cups flour. Beat until smooth. Mix in remaining flour to form soft dough. Turn dough on lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up.
Mix ingredients together well. Bake in greased muffin pans or cake pans in preheated 400° oven for 10 minutes or until golden brown.