HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt Crisco in large skillet. Brown onion, green pepper and ground beef; add remaining ingredients. Stir and cook over low heat for 1 1/2 hours.
Brown and dice bacon; drain. Brown hamburger. Add remaining ingredients including bacon. Mix well and place in casserole. Bake at 350° for 1 hour.
Cream butter and sugar; add eggs one at a time. Fold in flour and baking	powder; add extract.	Fold in pecans and dates. Bake at 350° about 2 1/2 hours.
Preheat oven to 450°. Brush each of 3 jelly roll pans with 1 tablespoon oil. Slice potatoes paper thin with mandoline slicer or by hand; stack slices. Sandwich 1 teaspoon herbs between 2 same size slices in prepared pan. Repeat with remaining herbs and potatoes. Brush tops with remaining 1 tablespoon oil; sprinkle lightly with salt. Bake in batches until edges are golden and crisp, 7 to 11 minutes. Drain chips on paper towels. (Can be made ahead. Reheat on cookie sheets in preheated 400° oven for 3 to 4 minutes.) Makes 3 dozen chips.
Mix ingredients together. Bake at 375° in greased and floured 9 x 13-inch pan for 30 minutes. Cool. Frost with cream cheese frosting or dust with powdered sugar.
Dissolve yeast and sugar in water. Beat in half flour; add salt, oil and remaining flour. Mix well. Knead until smooth. Let rise until double. Spread over greased pizza pans and garnish with your favorite toppings.
Beat cream until stiff peaks form. Combine ice cream, cream, and Kahlua. Pour into cupcake papers set into muffin tins. Sprinkle with almonds. Freeze until firm. To serve, prepare dessert plate with chocolate sauce drizzle or chocolate shavings. Remove Creme from cupcake paper and turn upside down on dessert plate.
Steam all vegetables until just cooked, about 8 minutes. Place 1 cup rice pilaf on the bottom of a 2-quart casserole dish. Put all vegetables on the bed of rice and pour salsa over vegetables. Place thinly sliced cheeses on top to cover. Sprinkle sunflower seeds on top of cheese. Place in microwave for approximately 5 minutes, until cheese is melted. For conventional oven, preheat to 375°. Bake in oven until cheese is thoroughly melted. This has been a favorite dish of restaurateur Bric Haley for many years!
Thoroughly chill milk or it will not whip. Dissolve jello in	boiling water. Add sugar, salt, lemon juice and rind. When this has congealed, beat milk until stiff and whip jello mixture into it. Spread half of vanilla wafer crumbs in large pan and pour lemon mixture over it. Top with remaining crumbs. Set in refrigerator to chill, about 3 hours.
Season chops; dredge in flour, brown in oil and place in a greased casserole. Place pepper and onion slices on each chop. Add spoonful of rice on each chop. Pour tomato sauce and water on top. Cover tightly and bake at 350° for one hour. Add more water, if necessary. Serves 4.
Slice squash and cook in a small amount of water until tender. Drain and mash. Add other ingredients, except half of cheese and bread crumbs. Sprinkle cheese and bread crumbs on top of casserole and bake in 350° oven for 40 minutes. Serves 6 to 8.
Scald pint jars and pack beans in jars vertically. Put 1 head dill, 1 red pepper and 1 clove garlic in each jar. Bring vinegar, water and salt to a boil. Pour over beans to 1/2-inch in top of jar. Adjust lids and process in water bath 5 minutes.
Prepare gelatin and set aside to cool. Mix grated carrots, sugar and pineapple together. When gelatin is cool, add carrot-pineapple mixture. Pour into a 9 x 9-inch square dish and refrigerate until set. Cut into squares and serve on lettuce, if desired.
Crush 32 Oreo cookies. Toss with melted butter. Press into ungreased 9 x 13-inch baking dish. Mix cream cheese, peanut butter and 2 cups powdered sugar; fold in 1 (16 ounce) carton of Cool Whip. Spread over crust. Sprinkle with chopped peanut butter cups. Mix pudding, milk and powdered sugar for 2 minutes. Fold in 1 (16 ounce) carton Cool Whip. Spread over the peanut butter cups. Crush remaining 8 Oreo cookies and sprinkle over top. Chill at least 3 hours.
Toss together the first 7 ingredients with the mayonnaise, lemon juice and soy sauce. Add apple slices and serve on lettuce.
Put rhubarb in a dish; sprinkle with 1/2 cup sugar. Melt butter. Beat eggs. Add remaining sugar and milk. Arrange rhubarb on pie crust. Dribble butter over rhubarb. Add egg mixture. Cover with lattice strips of crust. Bake until knife test proves done, at 350°.
Dissolve yeast in water. Mix in remaining ingredients. Knead lightly and place in lightly greased bowl; let rise. Knead well. Pinch off rolls and let rise again in greased pan. Bake at 350° until golden brown.
Mix together into dough. Roll out and cut with biscuit cutter or drop into skillet of hot oil and turn over, browning both sides.
Melt margarine; add poppy seed and Worcestershire. Pour over rolls. Bake in 350° oven approximately 5 to 10 minutes, until cheese begins to melt.
Bake cake mix as directed and cool. Boil flour and milk. Let cool. Beat in margarine and shortening. Add sugar and vanilla. Beat until thick and creamy. Split cake and frost between layers.
Mix sugar, water, butter, egg, flour and vinegar, stirring constantly. Cook until thickened. Cool and fold into fruits and nuts. Serves 12-14.
Cream the shortening, sugar and egg. Add soup, raisins, flour and dry ingredients. Mix well. Bake at 350° for almost an hour in a 13 x 9 x 2-inch pan. Test with toothpick.
Cook onion, carrots, oil and garlic for 3 to 4 minutes. Add red pepper, oregano and basil. Cook for 15 seconds. Add tomatoes and crab meat. Put over cooked angel hair spaghetti.
Coat bottom of 9 x 13-inch baking pan. Spread out pie filling to cover bottom about 1/2 to 3/4 inches thick. Spread box of cake mix over pie filling. Melt margarine/butter and drizzle over cake mix. Bake at 350° for approximately 1/2 hour or until golden brown. Serve with ice cream or whipped cream.
Mix the first 6 ingredients together. In a separate bowl, mix the remaining ingredients. Combine both mixtures until well moistened. Spoon into a greased loaf pan and top with topping. Bake at 350° for 1 hours. Cool on rack. Freezes well.
In a bowl, combine carrots, mayonnaise, lemon juice, coconut, currants (if using) and sugar. Add cinnamon and toss with fork. Refrigerate a few hours; toss and serve.
Cook and crumble bacon. Slice peppers in half lengthwise and remove seeds. Fill with cheese and garnish with crumbled bits of bacon. Cook on grill away from flames until cheese melts.
Combine margarine, Worcestershire sauce and seasoned salt. Mix well. Pour cereal, nuts and pretzels into large resealable plastic bag.
Heat 1 cup tomato juice. Sprinkle gelatin over it and stir to soften, almost boiling.	Stir in the other 2 1/2 cups juice, vinegar, lemon juice, Worcestershire sauce and garlic powder. Let begin to jell and add the rest of ingredients and let congeal.
In large bowl, combine flour, beer, egg, baking powder and seafood seasoning. Mix well. Let sit for 10 minutes. In skillet or deep fryer, heat oil to 350°. Dip each shrimp in batter. Roll in coconut, if desired. Fry until golden brown, about 2 to 5 minutes. (Do not burn coconut.)
Heat oil in large saucepan; add eggplant, onion and garlic; cook stirring 5 minutes. Stir in tomatoes, salt, sugar and basil. Bring to boil; reduce heat, cover and simmer until tender 20 minutes. Combine spinach (thawed and drained) Ricotta, Mozzarella, egg and nutmeg in large bowl; spoon 1 1/4 cup eggplant sauce in 9 x 13-inch baking pan. Layer with 3 lasagne noodles and half the spinach mixture, 3 more noodles and 1 3/4 cup sauce, then remaining spinach mixture and noodles. Top with remaining sauce. Sprinkle with Parmesan cheese; bake uncovered 30 to 40 minutes at 375°.
Brown onion and ground beef. Drain. Mix in 1 can tomato sauce and oregano. Simmer uncovered for 10 minutes.
Mix all and boil for 5 minutes. Let cool. Mix 1 tablespoon baking soda with a little cold water. Add to cooled mixture. Add enough flour for a thick dough (a little denser than a carrot cake batter). Bake in greased and floured pans at 350° until tests done with toothpick (about 40 minutes). Makes 2 (9-inch) layers.
Cut each biscuit into quarters. Combine granulated sugar and cinnamon in plastic bag. Drop biscuits in and shake. Combine brown sugar and margarine. Heat gently until melted. Place biscuits in a greased 7 3/4 x 3 3/4-inch loaf pan. Pour brown sugar and margarine mixture over biscuits. Bake in preheated oven at 400° for 15 to 20 minutes. This is tasty when served warm. You don't slice it, just tear off pieces at the table.
Arrange chicken in single layer in baking pan. In saucepan, melt butter; add remaining ingredients, stirring until smooth. Pour over chicken; bake, uncovered, in 550° oven about 45 minutes, basting occasionally with sauce, until tender and glazed.
Mix margarine, shortening, sugar and eggs. Blend in dry ingredients. Roll dough into teaspoon size balls. Roll in sugar-cinnamon mixture (great for little hands!). Bake on ungreased cookie sheet at 400° for 8 to 10 minutes. Makes 4 dozen.
Combine peanuts (or cashews), corn syrup, sugar and salt in a 1 1/2-quart casserole. Syrup must be added first or the sugar will not melt. Cook 8 minutes on High, stirring after 4 minutes. Add butter and vanilla. Cook 1 more minute at High. Add baking soda and stir until light and foamy. Immediately pour onto lightly buttered baking sheet and spread out thin. When cool, break into pieces. Store in airtight container. Do not double!
Add the brown sugar to the milk, then add the butter, melted. Add the confectioners sugar slowly and mix well, then spread on cake.
Mix ingredients. Heat 2 sticks butter or margarine in skillet. Drop by teaspoon into hot margarine. Fry until golden brown on both sides. Drain on paper towels and serve at once.
Mix all ingredients except regular milk. Pour into ice cream freezer containers. Finish filling the containers to the fill line with the regular milk. Freeze in ice cream freezer.
Mix all ingredients. Bake at 375° for 10 to 15 minutes.
In a 5-quart cast-iron Dutch oven, melt the butter until it sizzles, but don't let it burn! Then toss in the onions, green onions and mushrooms and quickly stir-fry them over high heat until the onions turn a rich caramel color (which should take about 10 minutes or so). When they're done, remove the vegetables from the pot and set them aside in a baking pan.
Mix tomato juice, beans, chili powder, flour, and sugar. Heat and simmer. Brown beef and onion. Drain fat and pour into tomato mixture. Cook on low for 20-30 minutes.
Mix all ingredients well. Add about 5 tablespoons to 1 cup of hot water.
Preheat oven to 350°. Grease a 9-inch square pan. In a small bowl, combine flour, baking soda and salt; set aside. In a small saucepan, combine sugar, oleo and water. Bring to just a boil; remove from heat. Add 1 cup chocolate chips and vanilla, stirring until morsels are melted and mixture is smooth. Transfer to a larger bowl. Add eggs, beating well after each. Stir in flour mixture and remaining chocolate chips. Spread into prepared pan. Bake for 25 to 30 minutes, just until center is set. Cool; cut into 2 1/4-inch squares.
Brown turkey in a large skillet that has been sprayed with cooking spray, breaking meat into chunks and turning to brown evenly. Drain and discard fat.
Mix it all up and bring to a boil in a pan. Line baking pan with foil and place chicken on top. Seal, leaving space for steam. Bake at 375° for 45 to 60 minutes.
In a large skillet, brown pork chops in oil on each side. Season with salt and pepper. Remove and keep warm.
Cream all ingredients together. Roll into small balls and roll in sugar. Bake for 12 minutes at 350°.
Mix all together. Pour into pie plate and bake at 350° for 30 to 40 minutes. Makes its own crust. Makes two pies.
Saute onion in margarine until transparent. Add mushrooms and cook slightly; stir in flour. Add broth and milk and bring to a gradual boil, stirring constantly. Add seasonings and pimento; blend together. Combine with turkey. Alternate layers of spaghetti and turkey, ending with layer of spaghetti. Sprinkle with grated cheese. Freezes well. Bake at 400° for 20 to 25 minutes.
Cream butter with 10-X sugar. Gradually add flour. Bake at 300° for 25 minutes. Immediately remove from cookie sheet and roll in 10-X sugar or combination of 10-X sugar and coconut or ground nuts. Double for a nice batch.
Combine all ingredients. Crumble bacon on top. Cover and cook at 350° for 30 minutes. Uncover and cook for another 30 minutes.
Roll shanks in flour and brown in oil. Place shanks in crock-pot. Mix flour with 1/2 cup water; add to chicken broth water and rosemary, salt, pepper and cube. Pour mixture over shanks and cook on high 1 hour. Turn on low and cook 6 to 9 hours until done. Serve with boiled potatoes, peas and mint jelly.
Combine cream cheese and salad dressing. Then add onions and crab meat or shrimp; mix well.
Heat soup in pan; remove from heat. Dissolve gelatin in cold water. Add to soup, stirring well. Add rest of ingredients; mix well. Spoon into 4-cup mold. Chill until firm (overnight). Serve with crackers.
Combine first 9 ingredients. Add onion slices. Cover and place in refrigerator for 24 hours. Black olives may also be added.
Cream butter; add sugar. Beat at medium speed until light and fluffy. Add eggs, one at a time. Combine flour, cream of tartar, baking powder and salt. Add to mixture, then add milk and orange juice. Stir in flavoring and orange rind. Pour in tube pan. Bake at 325° for 1 hour and 25 to 30 minutes. Cool for 10 minutes in pan. Remove from pan and cool completely.
Combine all ingredients in saucepan. Bring to a boil, then cover and simmer 10 to 15 minutes. Cool and refrigerate before serving. Great sauce for Mexican dishes or a favorite with chips.
Saute onion and garlic in butter. Add tomatoes and enough broth to cover. Add herbs and simmer for 10 to 12 minutes. Put mixture through coarse blender. Add remaining ingredients and cook for 30 to 40 minutes. Add salt to taste and teaspoon of sugar if desired. Stir frequently. Serves 8. Okay to freeze. Lots of work, but worth it.
Spread softened cream cheese evenly in bottom of baked pie shell. Cook chocolate pudding according to package directions and pour on top of cream cheese. Allow pudding to cool. Completely top with cherry pie filling. Garnish with Cool Whip. Serves 6 to 8.
Boil all ingredients except tomatoes, pepper and onion hard for 1 minute. Combine all ingredients and pour over tomatoes. Chill. Good for summer picnics.
Cream the cheese with the butter. Add the onion juice and salt. Roll in the ground nuts. Sprinkle with paprika. Stand roll in icebox. Slice thin and serve with crackers.
Mix all together. Keep in a large container. Mix several teaspoons with a cup of hot water.
Use food processor to combine all ingredients. Make a ball. Roll ball in paprika or chili powder or chopped pecans.
Combine all ingredients in a crock-pot. Cover and cook on low heat setting for 4 1/2 to 5 1/2 hours. Uncover and cook on high heat setting for 30 more minutes. Makes 10 to 12 servings.
In mixing bowl stir together flour, salt and baking powder. Cut in shortening until mixture resembles cornmeal. Add 1/2 cup warm water and mix until dough can be gathered into a ball (if needed, add more water, 1 tablespoon at a time). Let dough rest 15 minutes. Divide dough into 12 portions; shape into balls. On a lightly floured surface, roll each ball to a 7-inch round. Trim uneven edges to make round tortillas. Cook in ungreased skillet over medium heat about 1 1/2 minutes per side or until lightly browned. Makes 12 tortillas.
Cook squash until tender; drain. Cream butter and other ingredients to squash. Pour into casserole dish and add Pepperidge stuffing on top. Bake at 375° for 1 hour.
Brown ground beef and drain. Cook onions until tender. Add tomatoes, beans, corn, taco seasoning and 1 or 2 cups of water. Simmer. Serve.
Mix everything except margarine. Pour into casserole pan, then cut up margarine on top of mixture. Bake at 375° for 45 minutes or until desired color of toasty brown.
Beat egg whites until stiff peaks form. Add other ingredients. Top pie with meringue and bake at 400° for 10 to 12 minutes.
Mix all ingredients, except fruit. Add fruit and liquid; mix. Pour in baking dish. Bake at 350° for 1 hour.
Combine fruit and nuts and dredge in 1 cup flour; mix well. Set aside. Combine remaining 1 cup of flour with other dry ingredients; set aside. Beat eggs; gradually add sugar. Mix well. Add melted butter, honey and vanilla. Stir in flour mixture, blending well. Line a 10-inch tube pan or 2 smaller ones or loaf pans with wax paper. Grease and flour.
Place ingredients (do not mix) in 1/2 gallon flat topped glass jar. Turn the jar twice a day. Allowing the jar to sit on its top for half the day. Do this for 8 days and your first batch is ready. You may use the same apricots, more sugar and vodka to make another batch only let the second batch sit for 12 to 14 days. The apricots can be used for bread after the brandy is finished.
Beat all ingredients except butter together. Melt butter in 9 x 13-inch pan and pour mixture in. Bake at 400° for 25 minutes. A delicious breakfast variation.
Saute onion and garlic in oil. Add all the remaining ingredients, putting tomatoes in last. Bring to a boil, then simmer 10 to 15 minutes, allowing to cook down.
Brown beef and mix in sauce. Mix water and sauce in large bowl. Spread 1 1/2 cups sauce in lasagne dish. Put noodles to cover sauce on top. Spread 1/2 of cottage cheese and Mozzarella cheese over this and 2 tablespoons Parmesan cheese. Add another 1 1/2 cups sauce and repeat noodle layer and cheeses. Put remaining sauce over this and be sure to cover noodles. Sprinkle 1/4 cup Parmesan cheese over this.
Clean mushrooms with damp paper towels. Remove stems and use in another dish. Marinate mushrooms in Italian dressing for 2 hours in refrigerator, then drain well. Combine other ingredients and spoon into caps; sprinkle with Parmesan cheese. Bake at 375° for 15 minutes.
Saute beef with onion. Add diluted soup and frozen mixed vegetables. Pour into casserole. Cover with Tater Tots and bake at 350° for 45 minutes.
Add yeast, milk and sugar to warm water in mixing bowl. Stir to dissolve. Add salt, eggs, shortening and half of flour. For light, flakey buns, keep dough soft as possible, almost sticky, just so you are able to handle it. Mix with wooden spoon until smooth. Add enough remaining flour to handle easily. Mix with hands. Turn out on board and knead 5 minutes. Round up in well-greased or oiled bowl. Turn so greased side is up. Cover with damp towel. Let rise until almost double, 1 1/2 hours. Punch down and let rise again, 30 minutes. Roll out dough a portion at a time 3/8-inch thick. Brush with melted butter. Sprinkle with cinnamon/sugar mix. Roll jelly roll fashion and slice. Place in ungreased pans close together. Bake at 375° for 20 minutes.
Add enough 7-Up to pancake flour to make a thick batter. Cut up fish into small pieces. Pat dry. Dip fish into batter and drop into hot oil. Cook until golden brown on all sides. Drain and serve hot or cold. If batter gets too thick, add more 7-Up. Happy eating!
Mix well the first 6 ingredients. Let stand for 1/2 hour. Drain off salt and water. Mix sugar, white vinegar, mustard seed and celery seed. Pour over chopped ingredients. Refrigerate. Let stand 7 to 10 days before eating. Keeps very well.
Preheat oven to 400 degrees. After removing the crusts, use a rolling pin to flatten each slice of bread. Combine cream cheese and bacon, stirring well. Spread bread with cheese mixture, covering to edges. Place 2 asparagus spears, in alternate directions, on each slice of bread; roll up and place seam side down on a greased baking sheet. Brush each generously with butter and sprinkle with grated Parmesan cheese. Cut each roll in half. Bake for 12 min.
Blend the 2 cheeses. Add pineapple, onion and sauce. Chill. Form in ball and roll in nuts. Refrigerate.
Combine cream cheese, butter and goat cheese. Spread 1/3 of this mixture on a decorative plate. Spread a layer of Pesto over the cheese layer. Repeat these layers and end with a cheese layer. Dice sundried tomatoes and place on top. Chill well, but serve at room temperature with Tuscany toast, Melba toast, bagel chips or crackers.
Reserve 1/2 cup of cheese and 1/4 cup of crackers. Combine all other ingredients in a casserole dish. Top with reserved crackers and cheese. Bake at 350° until top is bubbling.
Put first 3 ingredients in blender.	When completely liquified, take out and add sugar and vinegar. Cook at a hard boil for 5	minutes. Skim	the top. Add	green or red food coloring and 2 bottles of Certo. Put into hot jars and store.
Preheat oven to 350°. Combine all ingredients, except the cheese, and spoon into a lightly greased 8 x 8-inch casserole dish. Sprinkle cheese evenly on top. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until golden and bubbly.
Combine all ingredients. Drop on greased cookie sheet by heaping teaspoonful 2 inches apart. Bake 10 minutes in a 350° oven and test. After done, place on rack to cool. When cooled, use Marshmallow Fluff and put two together.
Melt butter, then stir in cocoa. Remove from heat. Stir in sugar and eggs. Mix well. Add flour, salt, nuts and vanilla. Mix well. Pour into greased pan, 13 x 9 x 2-inch. Bake at 350° for 35 to 45 minutes. Cover hot cake with marshmallows. Frost with favorite frosting.
Preheat oven to 350°. Place chicken in casserole dish. Place Italian dressing over and bake 30 minutes. Add rice, vegetables, bouillon cubes and water. Bake another 30 minutes. When done, can use the juices for gravy.
Brown chops in oil. Remove from pan and saute onion, green pepper and garlic until just tender. Grease baking dish; layer potatoes, vegetable mixture, salt and pepper and chops. Pour mushroom soup, diluted with 1/2 can milk on top of chops. Bake at 350°`, covered, for 45 minutes. Remove cover and continue to bake until tender and golden brown. Serves 4.
Clean mushrooms. Remove stems and chop. Brush with melted butter. Saut stems and garlic in butter. Transfer to small bowl. Add lobster or crabmeat, Worcestershire sauce, egg, salt and pepper. Stir to combine. Fill caps with mixture. Sprinkle bread crumbs on top. Top with melted butter. Bake in 350° oven for 15 minutes. Serve immediately. Can partially do ahead. Yield: 12. Preparing: 30 minutes. Baking: 15 minutes.
Measure flour, salt and soda (sift). Cream shortening. Add sugar gradually. Cream thoroughly. Blend in egg and slightly cooled chocolate. Stir in sifted dry ingredients alternately with milk, mixing well after each addition. Add chips and mix well. Drop by teaspoons onto lightly greased baking sheet and bake in moderate oven (375°) for 10 minutes. Serves 5 dozen.
Melt all ingredients, except powdered sugar, in large saucepan over low heat. When melted, remove from heat and add the powdered sugar. Pat into greased 9 x 9-inch glass pan. Press napkins onto top. Cool. Remove napkins and cut.
Mix cream cheese and chili in bowl. Warm in pan or microwave. Serve warm with taco chips.
Heat the butter in a saucepan; stir in the flour and cook steadily for several minutes, then gradually add the cold milk. Bring to the boil and cook until smooth and thick. Add the mustard, salt, pepper, most of the cheese and the beer. Heat steadily without boiling too quickly until cheese has melted. Spread over the buttered toast. Sprinkle with remainder of the cheese and brown under a hot grill. Serve at once.
For each pound of meat make solution of vinegar and water and marinate the meat in a glass bowl for several hours.
Dissolve Jell-O in hot water. Pull marshmallows apart and dissolve in Jell-O. Add pineapple and nuts. Put in refrigerator until starts to congeal. Stir in whipped cream. Put back in refrigerator. Best to make night before.
Combine tuna, cooked rice and 1 to 2 tablespoons minced onion. Heat milk; add bread crumbs, then cool slightly. Add beaten egg yolks. Beat egg whites until stiff. Add crumb mixture to tuna mixture and mix, then fold in egg whites and 1 cup cheese. Pour mixture into a 9 x 13-inch baking dish and top with remaining cheese. Bake at 350° for 1 hour or until center rises and knife comes out clean.