HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon until crisp. Mix pork and beans, catsup and sugar. Crumble bacon and add to mixture. Keep out some bacon strips to cover the top. Pour into medium casserole dish. Cover with bacon strips. Bake, covered, at 350° for 1 hour.
Melt margarine, milk and cocoa together. Bring to a boil. Stir in sugar, nuts and vanilla.
Combine. Bake at 350° for 30 minutes in layers. Cool and ice.
Cube potatoes; cook until almost done, covered in water. Mix eggs, flour and salt until crumbly; drop into boiling potatoes. Cook until rivvels are tender. Add the cheese; let melt, then add milk. Season with salt and pepper to taste. Turn heat to simmer; let cook about 20 minutes, or until gold and hot. Be careful not to scorch cheese!
Cream butter with hand. Add sugar and vanilla, then add enough sweet milk to make soft balls. Add coconut. Make into little balls. Cool in ice box.
Prepare Dream Whip as directed on the package. Combine 1 cup of the prepared whipped topping with the pie filling mix, pumpkin, milk and spices. Mix slowly until just blended. Pour into pie shell. Chill until set, at least 2 hours. Garnish with the remaining whipped topping.
Cook chopped cabbage in saltwater until tender. Saute onion in butter. Add cheese. Drain cabbage. Add soup and cheese mixture. Put 1/2 in greased casserole dish. Sprinkle with half of crumbs. Repeat layers. Bake at 350° for 20 to 30 minutes.
Beat eggs or Egg Beaters slightly with a fork. Blend in remaining ingredients (except pie shell). Pour in unbaked pie shell. Bake 15 minutes at 400°. Turn oven temperature down to 350°; bake another 30 minutes or until firm in the middle.
Roll out cookie dough onto large pizza pan. Cook at 350 for 14 minutes. Let cool. Mix cream cheese and sugar. Spread cream cheese mixture onto cookie. Top with fruits.
Mix first 4 ingredients. Add remaining ingredients. Mix altogether until well blended. Place in baking pan and bake at 375° for 20 to 22 minutes. Cool.
Measure all ingredients into blender or food processor; process at high speed until smooth. Serve in tall glasses.
Cream oil, eggs and sugar. Sift together flour, salt, soda, cinnamon and baking powder. Stir all together with zucchini. Add vanilla, nuts and raisins. Pour into 2 bread pans. Bake 1 hour at 325°. This bread keeps well in freezer for months.
Mix altogether and drop by spoonfuls on greased cookie sheet and sprinkle with sugar and cinnamon. Bake at 375° for about 10 minutes.
Combine all ingredients. Chill and serve over crushed ice. Yields 2 1/2 gallons.
Cover and soak beans in water overnight. Pour out that water. Rinse and cover with cold water and 1 teaspoon salt. Boil about 30 minutes. Pour off water. Rinse under hot water and put in casserole. Mix together and add the remaining ingredients.
Make Rice-A-Roni as directed on package. Chop the green pepper and green onion and add to rice. Mix all the rest together and chill.
Mix the onion, garlic, lime juice and picante sauce together in a large mixing bowl. Cut avocados in half lengthwise. Twist the halves to separate. Scoop out the halves with a spoon and mash with a fork. Add in remaining ingredients. Top with the cheese. Serve with warm tortilla chips. Serves 8 as a dip.
Mix and put in closed container. Let stand a few days before using. Mix 3 teaspoons with a cup of hot water.
Combine all ingredients except bread crumbs in 1-quart casserole. Sprinkle bread crumbs on top. Bake for 1 hour at 350°. Yields 4 servings.
Prepare cake mix as directed on box. Grease and flour 9 x 12-inch pan. Pour half of batter in pan. Bake for 20 minutes at 350°. Put caramels, milk and butter in a saucepan and heat until melted, then pour over cake. Sprinkle on chocolate chips and nuts on top of caramel mixture. Pour on rest of cake batter. Bake 10 minutes at 350°, then turn down oven to 250° and bake 20 minutes more.
Mix cake mix as directed. Put caramels, butter and milk in a double boiler and melt. Put half of cake batter in a 13 x 9-inch pan. Bake for 15 minutes. Pour caramel mixture on top and pour other half of cake batter over caramel mixture. Sprinkle chocolate chips and nuts on top. Bake for another 25 minutes.
Trim fat off meat and cut in bite size pieces. Preheat with enough soy and teriyaki sauce to cover bottom of skillet. Add meat; brown and stir. Reduce heat to low. Add 50/50 mixture of soy and teriyaki sauce to cover approximately 3/4 depth of meat. Add generous dash of Worcestershire sauce. (Optional: Add small dash of Tabasco sauce.) If needed, add water to just cover meat; simmer 2 hours. Stir occasionally.
Place vegetables in boiling water and boil for 3 minutes; drain. Cover vegetables with lite salad dressing for 4 to 6 hours. Top mixture with a sprinkling of parsley flakes and serve on toothpicks.
Mix all ingredients and roll into balls. Bake for 15 minutes. Cool and freeze, or bake for 20 minutes and serve. These can be heated in toaster or oven.
Split muffins apart. Melt butter with onion. Add cheese and crab meat. Spread mixture on muffins. Place muffins on cookie sheet. Bake at 400° for 10 to 15 minutes. Cut in quarters and serve.
Blend first 6 ingredients together with mixer. In a separate bowl, mix 3 tablespoons brown sugar and 1 teaspoon cinnamon. Grease and flour a tube or Bundt pan (even if it is Teflon). Place 1/3 of the batter in pan and sprinkle 1/2 of sugar mixture evenly over this. Add 1/3 more of batter, then sugar mixture. Repeat. Bake at 325° for approximately 60 minutes or until done. Let cool for 10 minutes and remove from pan.
Put sweet rice in a bowl of water for 4 hours. Put pork, scallions, egg, mushroom, salt, cornstarch and salt in bowl and mix thoroughly. Rinse rice and place in another bowl. Make meatball round in hand and dip into sweet rice so that it sticks around the meatball. Steam meatballs for 20 minutes. When rice is transparent-like, it is done.
Spray a 9 x 13 cake pan with cooking spray. Sprinkle desired amount of brown sugar in pan. Spread drained pineapple over the brown sugar and put desired amount of cherries wherever you want them placed. Put aside.
Mix crushed wafers, powdered sugar, orange juice and 1 cup crushed walnuts in a large bowl. Use enough Karo to hold the mixture together. Chill.
Dissolve gelatin in 1 cup hot water; add 1 cup cold water. Add pineapple, cottage cheese, milk, mayonnaise and nuts. Mix together well; pour into desired mold. Chill until set. Yield: About 20 servings.
Cream sugar and Crisco; add peanut butter. Mix well; add vanilla and eggs. Add flour last. Roll into balls. Press with fork. Bake at 300°.
Mix together thoroughly. Keep in sealed jar. Use 2 teaspoons to 1 cup boiling water.
Melt butter. Stir in flour. Add chicken broth; stir until lumps are gone. Add half and half. Add cheese, Cheez Whiz, and Worcestershire sauce. Let it simmer; stir occasionally until all cheese is melted. Pour in beer 15 to 20 minutes before serving. Sprinkle with chives or popcorn if desired.
Roll scoops of vanilla ice cream in flaked coconut. Put in sherbet glasses. Pour a little defrosted, but not diluted, orange juice concentrate around the ice cream scoop.
Boil and drain noodles; mix noodles with all other ingredients. Put into greased 11 x 13-inch casserole. Top with crushed cornflakes. Dot with lots of butter. Bake at 350° for 1 1/2 hours.
Mix all ingredients together, except the butter. Melt butter or margarine in a pan and pour the corn bread mixture over butter. Bake at 375° for 45 minutes or until brown.
Sift together flour, salt and baking powder. Add corn meal. Combine milk, well beaten egg, syrup and oil. Add dry ingredients. Mix just enough to moisten flour mixture. Pour into a greased square pan. Bake at 425° for 30 to 35 minutes.
Mix together and pour into 2 greased and floured loaf pans. Bake at 325° to 350° for about 1 hour.
Mix cake mix, oil, sugar, buttermilk and eggs. Pour into an 11 x 13-inch pan that has been sprayed with Pam. Mix brown sugar and cinnamon together and swirl in cake. Mix the powdered sugar, milk and vanilla. Pour over cake. Cook at 350° until done, 40 to 45 minutes.
Boil skinned chicken in water. Cool chicken and shred into pieces. In the broth combine onion and spices. Simmer 15 minutes with chicken pieces. Add noodles and cook per directions.
Cream oleo and sugar; add egg, sour milk, soda, baking powder, vanilla, salt and flour. Add nuts and raisins if desired. Drop cookies by teaspoon and smash with cup or roll and cut. Bake on greased cookie sheet. Bake 10 minutes at 375°.
Brown hamburger with onion and green pepper. Add soup. Cook noodles but not until well done. Mix noodles with hamburger and soup. Add pizza sauce and mushrooms. Mix together. Top with Mozzarella cheese. Put in cake pan. Bake at 350° until cheese browns.
Brown pork chops and onion lightly in oil. Add potato, cut in chunks, cabbage, cut in chunks, apple juice, vinegar, pepper and dried mixed fruit. Simmer on low for 1 1/2 hours. Serves 2 generously for one-dish meal. Serve with salad and Italian bread or rolls.
Put brown sugar, whole cloves and cinnamon in top of coffee pot. Perk with other ingredients in a 30-cup pot.
In saucepan, place 1 cup water and 1/2 cup cinnamon candies (red hots). Cook together until candies are completely dissolved. Peel and cut 5 or 6 apples into 8 wedges. Put apples into the syrup and gently simmer for 4 minutes. Remove from heat and let the apples cool in syrup. Refrigerate, leaving apples in syrup until serving. Makes 1 dozen.
In saucepan melt butter, cocoa and Eagle Brand. Heat and remove from stove. Sift in confectioners sugar. Beat for 1 minute. (I've never tried this but Karol says it's good.)
Mix white chocolate and peanut butter together well. Pour mixture on wax paper, spoon melted milk chocolate over peanut butter mixture. With a spatula marbleize. Put in freezer to set up. Cut into squares.
Lay margarine out at room temperature and let soften. Mix all ingredients. Beat until fluffy. Place in fridge to cool.
Melt butter; stir in brown sugar. Add baking powder and oats. Spread in 8-inch square pan. Bake at 350° for 20 to 25 minutes. Be sure to remove from pan before completely cooled (very important).
Grind cranberries. Add sugar. Mix and stir until sugar is dissolved. Mix jello and water. When jello begins to thicken, add cranberry mixture. Add pineapple, apples, bananas and nuts to this mixture. Pour into mold and place in refrigerator to set. Makes a large amount.
Put all ingredients into the blender and process at liquefy until smooth. Cook over low heat until thickened.
Combine water and canning salt. Mix thoroughly. Take 2 cups of salted water and 1 cup vinegar and boil; then pour onions in this mixture and pack into jars. Add dill or garlic, if desired. Seal while hot. Repeat process for additional onions.
Salt, pepper and flour each chop. Brown in skillet and place in a buttered, shallow baking dish. Add potatoes, onion and carrots. Cover with soup and milk. Salt and pepper vegetables. Cover and bake at 350° for about 1 hour or until meat is tender. Makes 4 servings.
Beat shortening and sugar. Add eggs and beat. Add bananas and beat. Add flour and baking soda. Add nuts. If you would like, you can add 1/2 cup chopped dates. Bake in loaf pan for 45 to 50 minutes at 350°.
Pour over carrots, etc. Better if refrigerated 10 to 12 hours. Will keep in refrigerator for several days.
Mash vanilla wafers and chopped nuts. Mix milk, mashed wafers and chopped nuts together. Use powdered sugar on your fingers. Shape into balls and roll in powdered sugar. No baking. Place on wax paper.
Dissolve jello in hot water. Strain cucumber and onion. Mix with cottage cheese, mayonnaise and almonds. Fold into jello. Chill.
Let cheese stand at room temperature for an hour or so. Place in mixing bowl with onion and Worcestershire. Mix well with fork until smooth and well blended. Stir in milk, a little at a time. Cover and chill until firm. Set 4 hours or overnight. Shape the cheese into a ball. Roll in chopped nuts. Chill until ready to serve. Serve on platter with crackers.
Combine pumpkin, sugar replacement and spices until blended. Stir in eggs and mix well. Slowly add milk and blend well. Pour into unbaked pie shell and bake in 400° oven for about 40 minutes or until firm. Makes 1 pie. Makes 8 pieces or 8 servings. One serving equals 1/2 milk, 1 bread and 1 fat.
Cook beef and onion in hot skillet. Remove and drain. Mix in next 5 ingredients. Heat well-greased 10-inch skillet (cast-iron is best) in 400° oven.
Preheat oven to 350°. Spray casserole with Pam. Combine yogurt, egg and flour until smooth; set aside. Combine cheeses in other bowl. In casserole sprinkle 2 ounces of cheese in bottom of casserole; top with chili peppers, then cheese mixture. Pour yogurt mixture on top, then tomato sauce, then rest of cheese. Bake until puffed and edges are slightly browned, about 40 minutes. Per serving: 458 calories, 28 grams protein, 30 grams fat, 19 grams carbohydrates, 1087 mg sodium. Serves 2.
Press crescent rolls out on a large ungreased cookie sheet like you are making a pizza crust. Make sure to get as many of the air bubbles out as you can. Bake at 375° for 10 minutes or until golden brown (do not overbake). Let cool completely.
Combine ingredients. Chill at least 1 hour. Contains 40 calories per tablespoon.
Cream the butter and sugar. Add the eggs and flour to sugar. Fold the buttermilk and nutmeg into mixture. Pour into unbaked pie shell. Bake for 50 minutes at 350°. Makes 2 (9-inch) pies or 1 deep dish pie.
Arrange peaches, cut side down, in pastry lined pan. Mix sugar, flour, mace and salt. Stir in cream gradually. Pour over peaches. Sprinkle with almonds. Bake at 400° about 45 minutes until filling is set. Serve warm or cold.
Work together with pastry blender. Place in 9 x 13-inch dish and press half-way up the sides of dish and on bottom. Bake at 350° for 15 minutes, until lightly brown.
Mix corn meal, onion, flour, baking powder and salt together. Add milk and mix. Blend in beaten egg.
Butter casserole dish. Sprinkle rice over bottom of dish. Add soups and milk and stir. Lay chicken parts on top. Sprinkle onion soup over all. Cover dish. Bake at 350° for 2 hours. Don't peek.
Fork fish slightly and place in a large, Ziploc bag. Put Italian dressing in with fish (enough to cover fish). Marinate for 6 hours. Grill outside for 8 minutes on each side. Serve with vegetables.
Cook spinach, squeeze all water out and let stand. Mix eggs, milk, cottage cheese and Cheddar cheese. Add spinach and mix. Pour into pie crust. Bake at 350° for 45 minutes or until done. Sprinkle Parmesan cheese on top and serve.
Empty oysters and juice into saucepan; bring to medium boil. Add milk and simmer slowly until oysters float on top.
Preheat oven to 350°. Line bottom of three 9-inch round cake pans with wax paper. Microwave chocolate and water in large microwave on High 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Combine flour, soda and salt. Set aside. In bowl, beat brown sugar, oleo and vanilla until creamy. Add egg and beat well. Add flour mixture. Stir in 1 1/3 cups chocolate chips and nuts. Spread in a 9-inch square baking pan. Bake 20 to 25 minutes at 375°. Immediately sprinkle 2/3 cup chocolate chips over top. When morsels are shiny, spread evenly.
Heat oven to 350°. Grease a 2-quart casserole. In a large bowl, combine milk and egg yolks; blend well. Lightly spoon flour into a measuring cup; level off. Add flour, cornmeal, baking powder and pepper; beat until smooth. Stir in green pepper, corn and bacon. In a small bowl beat egg whites until stiff but not dry. Fold into corn mixture. Pour into dish. Bake at 350° for 55 to 70 minutes or until center is firm. Serves 8.
In a 13 x 9-inch pan, layer the bean dip and piquant sauce. Combine avocados, lemon juice, salt and pepper; layer next. Combine sour cream, mayonnaise and taco seasoning; layer next. Top with onions, tomatoes, olives and cheese. Cover and refrigerate at least 4 hours. Serve with chips.
Preheat oven to 500°. Grease 12 x 8-inch baking pan. Beat together egg and milk in bowl. Place corn flakes in sealable plastic bag. Seal and beat into crumbs. Open and add flour. Seal and shake bag. Pour contents of bag onto a plate. Dip fish fillets into egg mixture, coating both sides, then drag through corn flake mixture, again coating both sides. Place in pan; dot with margarine. Bake for 15 minutes. You know it's good when your kids demand more!
Combine chicken fricassee, cheese, cream and curry powder and cook in a chafing dish for 10 minutes, stirring frequently. Serve on hot platter surrounded with broccoli. Serves 6.
Melt butter in a 6-quart saucepan. Add onions, salt and pepper. Saute until golden. Add flour, stirring and blending for 2 minutes. Add broth and milk, stirring constantly, until mixture starts to boil. Remove from heat. Add broccoli and cheese. Return to heat until cheese is melted. May be made ahead and reheated. Yields 8 to 10 servings.
Slice meat into thick pieces (about 1/2 inch thick). Dip meat in flour until completely covered. Heat oil. Place meat in hot oil, salt and pepper, cook until golden brown. Turn and fry other side.
Preheat oven to 325. Grease and flour tube pan. Cream together sugar, oleo and crisco. In another bowl, beat eggs. Add lemon extract to eggs. Add egg mixture to sugar and shortening mixture and mix together. Blend in 3 cups of presifted flour - one cup at a time. Finally, fold in one cup of 7up. Spread batter evenly in pan. Bake for 1 hr 15 minutes. Cool for 10 minutes then turn onto plate.
Put first three ingredients in blender. Cover and quickly turn blender on and off. Heat butter until melted or almost boiling. Turn blender on high speed; slowly pour in butter, blending until thick and fluffy, about 30 seconds.
Add tablespoon water in large bowl to gelatin, then dissolve sugar into boiling water and add to gelatin mixture.
Cook noodles according to package directions; drain. In a large skillet, saut celery in 1 tablespoon butter until tender. Stir in cream cheese and milk; cook until cheese is melted. Add the noodles, Worcestershire sauce, salt and pepper. Transfer to an ungreased 1 1/2-quart baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 30 to 35 minutes or until heated through. Yield: 4 servings.
Spread crescent rolls onto cookie sheet. Bake at 350° for 15 minutes. Let cool. Mix together cream cheese, Ranch dressing and Miracle Whip. Spread over top of crescent roll crust. Top with assorted vegetables (i.e., broccoli, cauliflower, carrots, green peppers, etc.). Refrigerate until ready to serve.
Arrange apple slices in bottom of a buttered casserole. Top with cinnamon, salt, lemon juice and water. Blend sugar, flour and butter until crumbly. Sprinkle over apples. Bake at 400° for 30 minutes.
Cook rice following directions on package. Mix all ingredients except paprika and pour into 9 x 13 inch casserole dish. Sprinkle paprika on top. Bake at 350° for 35 minutes.
Cream sugars and butter until frothy. Beat in eggs and vanilla until blended. Stir in nuts and chips. Sift flour, soda and salt; add to creamed mixture. Stir in oats. Chill. Drop by spoonfuls on lightly greased sheets. Bake at 350° about 15 minutes.
Mix cream cheese, green onions and all but one package of dried beef together. Shape into ball. Roll ball in remaining package of dried beef. Chill. Serve with snack crackers.
Combine all ingredients; mix well. Serve on your favorite sandwich bread, roll, croissant or lettuce leaf for a salad.
Brown bacon; drain. Brown hamburger and onion. Add rest of ingredients, mix and pour into casserole dish. Bake at 350° for 45 minutes.
Heat milk, bouillon and cheese until cheese melts. Nuke mac and cheese. Nuke broccoli. Combine milk and cheese with mac and broccoli.
Scald milk. Add oleo and sugar. Set aside to cool. Dissolve yeast in lukewarm water. Set aside.
Mix all ingredients thoroughly and bake in 7 loaf pans at 350° for about 45 minutes.
Mix flour, sugar and salt. Cut in shortening until consistency of small peas. Beat egg; mix with water and vinegar. Add at once to flour mixture; mix together with fork. Divide into 4 balls of equal size. Refrigerate for 1/2 hour while making filling. Yields 2 double crust pies.
Grease and flour a 9 x 13-inch pan. Sprinkle coconut and pecans evenly on bottom of pan. Prepare cake mix according to package directions. Spread over nuts and coconut. In microwave-safe container, melt cream cheese and butter in microwave oven. Stir confectioners sugar into cream cheese mixture, mixing well. Spread over cake batter. Bake at 350° for 45 to 50 minutes or until center is set and lightly browned.
Brown hamburger meat with onion. Drain. Add soup, vegetables and water. Simmer until vegetables are tender. Put in Pyrex dish; top with biscuits. Bake at 400° until biscuits are brown (8 to 10 minutes).
Stir this mixture well with a spoon to dissolve all of the soluble ingredients. Place the strips of meat in the marinade. Be sure they are completely submerged. Marinate overnight, turning if necessary. Lay marinated meat strips on oven rack. Cook for 6 to 8 hours at 150°. They get crisper the longer they bake. Store finished jerky in Ziploc bags or other airtight containers to seal in freshness.
Mix dry ingredients; add eggs, milk, orange juice, orange rind and oil and blend lightly. Fold in chocolate chips. Fill greased muffin tins or paper liners 2/3 full and bake at 375° for 18 to 20 minutes or until nicely browned.
Mix chicken soup with 2 ounces water. Crumble croutons. Dip chicken into soup mixture, then into croutons. Place on greased baking pan. Bake 1 hour in 350° oven.
In 6-quart pot, brown roast on all sides in 2 tablespoons oil. Spoon off fat. Stir in soup and onion soup mix. Add 1 cup water. Reduce to low heat. Cover and cook 2 hours. Add vegetables and cook 45 minutes or until tender. Remove roast and vegetables. Stir in flour and 1/4 cup water until smooth. Bring to boil and thicken. Stir constantly. Place roast on dish and cover with mix. Garnish and season to taste.
Mix dry ingredients, then mix with margarine. Mix together vinegar, vanilla and beaten eggs; add to first mixture and pour in 9-inch unbaked pie shell. Bake in 300° oven for 45 minutes or until pie is set. (An extra tablespoon of vinegar may be used if a more tart pie is desired.)
Cook syrup, sugar and water until it spins a hair (hard ball). Pour into beaten egg whites, beating all the time. Add nuts, if desired.
Brown meat and drain. Add eggs, bread, milk and approximately 1 cup cheese (more if you like). Stuff shells with mixture. Pour some of the spaghetti sauce in the bottom of a cake pan, then place stuffed shells in pan. Pour remainder of spaghetti sauce over the shells and top with remaining cheese. Bake at 325° until thoroughly heated and cheese is melted.
Boil chicken. Layer a 13 x 9-inch pan with broccoli, then chicken. Mix soup, mayo, spices and lemon juice; pour over broccoli and chicken. Put bread crumbs on top. Bake at 350° for 30 to 45 minutes. Last 10 to 15 minutes, add cheese. Very good!
Heat pineapple and sugar. Boil for 5 minutes. Remove from stove and add dry Jell-O. Cool. Add cream cheese and blend well. Add Cool Whip and spread in 9 x 13-inch container. Chill in refrigerator for several hours.
Melt butter or margarine in top of a double boiler. Remove from heat and stir in eggs, vinegar, sugar, mustard, salt and cayenne pepper. Beat the eggs until frothy, stir into the seasoned mixture and cook over hot water until water in bottom of double boiler comes to a boil. Turn off heat and let mixture stand over the water about 10 minutes. Stir occasionally. Bake tomatoes at 350° about 7 to 10 minutes or until tender, but still keeping their shape. Arrange on a warm serving platter and pour the hot deviled egg sauce over tops. Yields 4 to 6 servings.
Melt butter in a pan; pour over batter and then put fruit on top. Bake at 350° until golden brown, about 30 minutes.
Mix all ingredients together. Best to use your hands. Form into a ball or whatever shape you wish. Serve with an assortment of your favorite crackers. Best if you make day ahead and chill overnight.