HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon until crisp; drain. Reserve enough drippings to saute onion and green pepper. Crumble bacon and save. Combine onion mixture, bacon and remaining ingredients; stir well. Bake in 2 1/2-quart casserole at 350° for 1 hour, uncovered. If fat gram conscious, use vegetarian baked beans and omit bacon. Saute in Pam. Serves 8 to 10.
Mix well and add if needed 1/4 cup flour. Drop by large spoonful into sprayed frying pan or bake as a loaf in 350° oven for 1 hour.
Mix sugar, shortening and well beaten eggs. Dissolve soda in hot water. Add 1 cup flour. Add bananas and rest of flour. Bake for 1 hour or more at 350°.
Fillet fish or cut into pieces. Combine all ingredients, except green onions. Marinate fish in sauce for about 2 hours. Put oil in skillet; fry fish, skin side first, at medium-low heat. Turn fish, lower heat and cover pan. Just before taking out, sprinkle green onions on top.	Can be used for beef and pork, also.
Bring chicken broth to a boil. Add flour. Stir vigorously until blended. Heat milk. Add broccoli to broth mixture, then add milk. Heat together 5 minutes. Yields 8 servings.
Pour a little milk in a bowl. In a round Pyrex bowl (deep), make first layer of cookies. First, dip cookies in milk (couple of seconds) and make first layer. Open Cool Whip and spread on a layer over cookies. Continue doing this until you run out of cookies. Try to leave one cookie to break up on top for decoration. Chill overnight.
Break chocolate bar in half and grate. Beat cake mix, eggs, water, oil and pudding mix at medium speed for 3 minutes. Add chocolate chips and 1/2 grated chocolate bar. Bake at 350° for 40 to 45 minutes. Mix remaining grated chocolate with confectioners sugar and sprinkle over cake while warm. Cake should be baked in greased and floured 9 x 13-inch rectangular pan.
Cream butter and sugar. Add eggs, one at a time, beating after each. Add milk, flour, soda, cloves, cinnamon, nutmeg and whiskey. Mix well. Flour fruit with 1/2 cup reserved flour. Pour batter over fruit and mix. Drop by teaspoon on greased cookie sheet. Bake at 250° for 35 minutes.
Melt chocolate chips. Toast farfel lightly on cookie sheet in oven. (A few minutes is all that is necessary.) Line cookie sheet with wax paper. Mix melted chocolate, farfel, nuts and raisins in bowl. Drop mixture from teaspoon onto cookie sheet. Refrigerate until hard. May be stored in cookie tin. Delicious!
Mix cornstarch, sugar and salt. Add milk. Cook over medium heat until thickened, stirring. Cook 2 minutes. Remove from heat. Add small amount of egg at a time. Cook 1 minute. Add butter, vanilla and coconut. Pour into baked crust. Top with meringue, if desired.
Spread bread with dressing. Layer 6 slices of bread with 1 slice cheese, sauerkraut, corned beef and 1 slice cheese. Serve cold or brush sandwich with butter and grill for hot sandwich. Serves 6.
Set out 8 x 8 x 2-inch baking dish. Prepare Basic Tomato Meat Sauce.
Cook rice according to package directions. Brown bacon in skillet; drain on paper towel. Brown onion in same skillet. Cook broccoli in saucepan until tender; do not drain. Put onion and 2 tablespoons of drippings in pan with broccoli. Add salt, pepper and rice. Warm slowly while adding milk. Crumble bacon on top. Serves 4.
Combine vegetables, soup, 1/2 cup cheese, sour cream and 1/2 can of onions. Pour into a quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Heat oven to 375°. Grease a 1 1/2-quart casserole. Flake the tuna and place in casserole. Add onion and pepper. Gently stir ingredients together. Pour condensed mushroom soup over ingredients in casserole. Sprinkle with potato chip pieces and grated cheese. Bake 20 to 25 minutes in preheated oven. Serves 6.
Cook cauliflower in a small amount of boiling salted water in a large saucepan for 15 to 20 minutes or until tender; drain. Cook onion, green or red pepper in 1/4 cup water for 5 minutes or until tender in a covered saucepan. Stir together milk and flour until smooth and stir into vegetable mixture. Cook and stir until thickened and bubbly, then continue to cook for 1 minute more. Stir in cheese until melted. Stir in green chili peppers and hot pepper sauce; heat through. Place cauliflower on a serving plate and pour some of the cheese sauce over the top. Pass the remaining sauce. Makes 6 servings.
Cut tops off peppers; chop and set aside. Remove seeds and parboil whole peppers a few at a time, for about 5 minutes. Invert on paper towel to drain.
Lightly coat wax paper with vegetable cooking spray; set aside. Combine sugars, butter, milk and pecans in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, uncovered, stirring constantly, 1 to 2 minutes or until a candy thermometer reaches 220°. (You may need to lower heat if using a thinner saucepan and rely on the candy thermometer.) Remove from heat and beat mixture with a wooden spoon 4 to 6 minutes or until mixture begins to thicken. Drop by tablespoonfuls onto wax paper. Let stand until firm. Yield: 2 1/2 dozen.
Cook raisins in enough water so that there will be 1 cup liquid left. To this liquid, add the shortening. Sift dry ingredients, except for soda, and to this add raisins, then liquid. Add well-beaten egg, then nuts. Lastly add soda to small amount of water and add to batter. Bake in greased and floured shallow pan at 350° for 10 to 15 minutes. While still warm, cover with a powdered sugar glaze.
Cook first 6 ingredients together, stirring, until mixture comes to a boil and is slightly thickened. Add remaining ingredients. Cover and simmer 10 minutes. Serve over rice and sprinkle with almonds or Macadamia nuts. Serves 8.
Bake cake mix according to directions on box in 12 x 18-inch pan at 350° for 15 minutes or until done. Mix pudding and milk until slightly thick; add softened cream cheese. Spread on cooled cake. Sprinkle with drained crushed pineapple. Layer thick layer Cool Whip. Garnish with cherries and nuts.
Place roast in pan with 1/2 cup water. Cover with foil and bake at 400° for 1 hour. Drain liquid into frying pan with flour and dissolve. Add 2 cups water, salt and pepper and heat until it slightly thickens. Pour back into pan with roast. Cut potatoes into wedges and put into gravy. Cover with foil. Return to oven and bake to desired tenderness.
Peel eggplant and cook until tender. Drain well and mash. Saute onion and green pepper in bacon drippings. Remove from heat and add egg, salt, pepper and onion mixture. Spoon half of the mixture into greased 1 1/2-quart casserole. Sprinkle with cheese. Spoon remaining eggplant over the cheese and top evenly with picante sauce. Sprinkle with Parmesan. Bake at 350° for 30 minutes.
Mix ingredients and refrigerate for several hours. Serve with romaine lettuce and croutons.
Cream together the first 4 ingredients. Bake in a glass dish at 325° for 15 minutes. Cool. Cream together the next 3 ingredients (cream cheese, powdered sugar and Cool Whip). Spread this mixture over crust and refrigerate. Whip the last 3 ingredients together; spread over cream cheese mixture. Refrigerate until pudding sets. Spread remaining Cool Whip over pudding. Sprinkle with pecans and refrigerate overnight.
Mix ingredients in top of double boiler. Stir constantly for about 10 minutes. Pour in sterile jars. Refrigerate after opening jars. Great with ham.
Prepare dough according to package directions. Roll out dough (not too thin) and brush with eggs. Sprinkle with oregano. Lay on pepperoni or salami, enough to cover dough. Sprinkle cheese on top of pepperoni. Roll dough up, jelly roll style, tucking the ends in while rolling. Glaze with eggs and sprinkle with oregano. Bake at 350° for 20 to 30 minutes, until tops are brown. Cool before cutting, about 5 minutes.
Peel apples and slice thin. Layer in greased pan. Combine oatmeal, brown sugar, flour and cinnamon; cut in butter. Sprinkle oatmeal mixture over the apples. Bake at 350° for 35 to 40 minutes. Serve warm with Cheddar cheese, whipped cream or ice cream.
Melt the chocolate and margarine together; cool slightly. Beat the eggs. Add the sugar; mix well. Add chocolate mixture. Add the flour, salt and vanilla. Drop onto medium hot waffle iron. Bake for about 1 1/2 minutes.
Boil chicken; pull meat off bones. Line bottom of dish with chicken, top with sliced, boiled eggs, salt and pepper. Combine soup and broth and pour over chicken and eggs. Combine milk, oleo and flour, mix well and pour over chicken mixture. Bake at 350° for 1 hour or until golden brown.
Melt butter in saucepan over low heat.	Remove from heat and stir in brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Mix together flour and nuts. Add to brown sugar mixture. Spread in a 9 inch x 13 inch greased pan. Bake in 350 oven for 25 minutes. Cut into bars while warm. Remove from pan when cool.	Yield:	3 dozen bars.
In a 3-quart saucepan, combine beef stew, tomatoes, green beans and basil. Bring to a boil, stirring occasionally. Stir in pasta. Reduce heat and simmer 15 minutes or until pasta is tender, stirring occasionally. Serves 4.
Marinate chicken with salt, pepper and onions about 1/2 hour. Put all ingredients in pan and cook over medium heat until chicken is tender and liquid has cooked down to about half. Serve with fluffy rice.
Heat the broth. Add the vegetables and meat. Bring to a boil and simmer 5 minutes. Serve immediately. Yield: about 1 1/2 quarts.
Cut squash in small amounts for boiling. Drain thoroughly. Mix all ingredients, except 1/2 cup cheese and paprika. Pour into buttered casserole dish. Place remaining cheese on top and sprinkle with paprika. Bake at 350° until it bubbles and cheese on top is melted, about 20 to 25 minutes.
Cook shrimp, fish sauce, sugar and salt on high for 5 minutes. Add peas, chicken, sherry and soy sauce. Stir to combine all ingredients well. Bring to a boil. Add bamboo shoots and mushrooms. Stir and heat thoroughly. Serves 6.
Blend and knead with hands. Make small balls around small stuffed olives. Freeze. Bake frozen in 350° oven 15 minutes in an ungreased pan.
Mix cheese and sausage. Sprinkle into pie shell. Lightly beat eggs in bowl. Add remaining ingredients to eggs. Pour into pie shell over cheese and sausage. Bake at 375° for 30 to 45 minutes.
In large saucepan, prepare macaroni according to package. Add carrots and broccoli for last 5 minutes of cooking time. Drain. In same pan, mix soup, milk and mustard into the macaroni mix. Heat throughout over medium heat, stirring often. Makes 5 servings.
Mix butter, sugar and vanilla together. Sift flour and salt and add to mixture. Stir in pecans and chill dough. Roll into 1-inch balls and place 2 1/2 inches apart on ungreased baking sheet. Bake about 9 to 10 minutes in a 400° oven until set but not brown. While warm, roll in powdered sugar. Cool and roll in sugar again.
Place vegetables in bottom of crock-pot. Add roast. Pour tomato juice over roast. Sprinkle au jus mix and onion over roast. Cover. Cook on high for 2 hours. Turn to low and cook 2 to 3 hours more.
Mix soy sauce and dressing and place in medium size bowl. Marinate chicken in mixture. Cover and refrigerate.
Brown chicken in skillet in salad oil. Remove chicken to bowl. In drippings, cook onions, green peppers, cut into strips. Add peach liquid from can to skillet, stir in vinegar, soy sauce, brown sugar, salt and pepper and 1/4 cup water. Heat to boiling, reduce heat to low. Add chicken. Simmer 30 minutes. In cup, mix cornstarch and 4 tablespoons water into simmering chicken liquid. Add peaches and tomatoes and heat. Serve over rice.
Cook yams, peel and slice in half. Combine pineapple juice, cornstarch and salt in saucepan. Mix well. Cook until sauce boils and thickens, stirring. Stir in vinegar. Add yams and pineapple slices. Cover and simmer. Fry onions, celery and green pepper for 10 to 15 minutes. Combine with yams and pineapple. Serve immediately. Very good the breaded pork chops.
Cook peppers in boiling, salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasoning. Spoon into peppers. Place in a greased baking dish. Top with picante sauce. Bake, uncovered, at 375° for 35 to 40 minutes or until meat is no longer pink. Yields 4 servings.
Dissolve Jell-O in hot water. Add sherbet, mixing well. Add drained oranges and pineapple. Fold in whipped cream. Congeals quickly. Chill.
Cream together sugar and butter. Beat eggs and add to butter and sugar. Beat together. Sift together flour, soda and salt. Add to creamed mixture, alternating with buttermilk. Add orange rind, dates and pecans. Pour into tube pan that has been greased and floured. Bake at 325° for 1 1/2 hours or until cake tests done before removing from pan. While cake is still hot, punch holes in cake all the way to the bottom with ice pick. Glaze with orange juice and powdered sugar, mixed to thin consistency.
Sift dry ingredients together into large bowl. Add onion, egg and milk. Stir until just mixed. Drop by spoonfuls into hot deep fat. Fry until golden brown. Drain on absorbent paper. Serve hot.
Combine margarine, sugar, corn syrup and vanilla in saucepan. Bring to boil. Beat eggs and pour syrup mixture in slowly. Put pecans in bottom of pie shell and pour mixture over pecans. Bake at 375° for 45 minutes or until done.
Wash chicken and let drain, then roll in flour. Take eggs and fold in milk then dip floured chicken into it. Combine both cups of bread crumbs, add pepper and garlic powder to taste. Then take chicken and roll into bread crumbs. In a large skillet, heat oil and brown chicken on both sides. Arrange chicken in large baking pan with rack. Add 1 cup of water and bake 1 1/2 hours at 350°.
Warm milk. Add Grape-Nuts and let stand for 15 minutes. Beat eggs and add to milk mixture. Add sugar, salt and vanilla. Pour into casserole and sprinkle with nutmeg as you wish. Place casserole in a pan of warm water and bake 1 hour at 325° or until firm. Serves 6 to 8.
Brown ground chuck with salt, pepper and garlic. Drain. Add large Mozzarella cheese. Stir until mixed well. Cook noodles about half the time the box says. Drain. Rinse with cold water. Stuff with meat and cheese mixture. Place in 9 x 12-inch pan or baking dish. Spoon spaghetti sauce over stuffed noodles. (Joanne Engelman's Spaghetti Sauce.) Sprinkle with Parmesan cheese. Bake at 350° for about 1 hour. Eat!
Thaw and drain broccoli. Mix broccoli, onion, cottage cheese, eggs, margarine and hot sauce. Stir in muffin mix. Bake at 350° to 375° for 25 to 30 minutes or until golden brown. Freezes well.
Preheat oven to 350°. Beat eggs in large bowl. Blend in pineapple juice concentrate, butter and vanilla. Add flour, oats, baking soda, salt and spices; mix well. Stir in pineapple, pecans and raisins. Spread batter into greased 12 x 8-inch baking dish. Bake 18 to 20 minutes or until firm. Cool completely on wire rack. Cut into bars. Store in tightly covered container. Makes 16 bars.
Brown beef in butter. Layer cabbage and sliced potatoes in baking dish; also layer beef. Cover with tomato sauce and mix garlic with vinegar, salt and pepper. Spread over top. Bake 1 1/2 hours at 350°.
Combine shortening, spices, salt, brown sugar, molasses and eggs and beat thoroughly. Sift flour and soda. Add flour and sour milk to first mixture. Chill dough overnight. Roll out 1/4-inch thick and cut with cutter. Bake at 400° for 8 to 10 minutes.
Combine orange juice and water; mix well. Add ice cream; beat 1 minute with electric mixer. Serve in tall glasses. Garnish with orange slices.
Heat milk in saucepan. Add molasses and cornmeal to the milk. Stir until it is all mixed together. Now boil. Remove the pan from the heat. Add the butter, sugar, salt, nutmeg, cinnamon and ginger. Cool for 10 minutes. Stir in the beaten eggs.
Thoroughly mix ground beef, eggs, bread crumbs, catsup, water and dry soup mix. Put into loaf pan and cover with bacon. Pour tomato sauce over all. Bake at 350° for 1 hour.
Beat sugar, flour, oleo and eggs well. Stir in chocolate chips, pecans, coconut and vanilla; pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes, or until firm.
Dump pineapple and cherry pie filling into baking pan, 8 x 13-inches. Sprinkle cake mix over top. Then sprinkle chopped pecans over it and top with sliced pieces of margarine. Bake at 325° for 1 hour. Cut into squares and serve with whipped cream.
Cook egg noodles according to package directions; drain. Cook broccoli until fork-tender, but crunchy; drain. Prepare Alfredo sauce according to package directions. Combine all ingredients. Let sit for 5 minutes. Parmesan cheese may be grated over top.
Boil chicken until it falls off bone (about 30 minutes). Remove all chicken from bones. Cut into pieces. Mix all ingredients except cracker crumbs and melted butter into casserole dish. Top with cracker crumbs and melted butter. Bake at 350° for 30 minutes.
Heat milk to scalding in double boiler. Add bread crumbs and cook until a thin, smooth paste is formed. Add salt, then salmon which has been mashed to a pulp after all bones and undesirable portions have been removed, then add cream. Heat to scalding and pour over beaten eggs. Season with lemon juice and pepper and pour into buttered loaf pan. Set in another pan containing hot water and bake in a slow oven (325° to 350°) for 1 hour. Remove from oven. Let stand a few minutes. Unmold and serve on a hot platter and serve with Hollandaise Sauce.
Preheat oven to 400°. Pound chicken breast between wax paper to flatten slightly. Cut sheets of puff pastry if large and roll out to hold each piece of chicken. Spread cheese spread on chicken and put on puff pastry. Fold over and seal edges. It will look like pocket pastry. Paint with egg wash and put in oven for 25 to 30 minutes. I have done it without the egg wash and it works.
Stir well and refrigerate 2 hours before serving. This is a real quick dessert.
Combine 2 tablespoons butter, milk, sugar and salt in saucepan over medium heat. Bring to a boil. Cook 4 to 5 minutes, stirring constantly. (Start timing when mixture starts to "bubble" around edges of pan.)
Mix cocoa, sugar and milk. Boil for 3 minutes. Remove from heat and add peanut butter and vanilla. Stir. Pour out to cool.
Cream sugar and margarine. Add eggs and cream again. Add mashed bananas and extract. Sift flour, soda, salt and baking powder; add to mixture, then add buttermilk. Mix well. Add pecans. Grease and flour 2 loaf pans. Add mixture and bake at 350° for approximately 1 hour and 20 minutes.
Mix Cool Whip and Eagle Brand milk. Then add the frozen concentrated lemon juice. Stir until firm. Put in graham cracker crusts. Chill 2 hours and serve.
Preheat oven to 350°. Dip chicken in eggs; coat with bread crumbs. Saute chicken in olive oil until brown. Transfer to a 13 x 9-inch baking dish. Sprinkle with half of the mushrooms; cover with cheese. Sprinkle with remaining mushrooms and pour chicken broth over all. Bake for 30 to 35 minutes.
Fry pork chops until brown. Place in shallow baking dish. Season with salt and pepper. Slice green pepper and onion. Place over pork chops. Mix milk and soup, pour over pork chops. Bake in oven at 350° uncovered for 1 hour.
Cream shortening, sugar and vanilla. Add one egg at a time. Beat well each time. Make paste of cocoa and food coloring. Add to mixture. Sift flour and salt. Add buttermilk and flour alternately, starting and ending with flour. Combine soda and vinegar and add to batter. Beat well.
Heat oven to 350°. Spray 9-inch square pan with vegetable cooking spray. Combine cranberries, 3/4 cup sugar, orange juice and water in a small saucepan. Bring to a boil, reduce heat and cook 10 minutes or until cranberries are soft. In a large mixing bowl, beat butter and 1/2 cup sugar at high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour alternately with milk, beginning and ending with dry ingredients. Stir in sour cream, orange rind and nutmeg. Spoon batter into pan. Top with cranberry mixture. Bake 45 minutes or until golden brown. Yield: 1 cake.
Put butterscotch in top of double boiler. Melt and stir in noodles and nuts. Put on oil paper to cool in small spoonfuls.
For Crust: Metl 1 stick oleo. Mix with graham crackers. Press in 13 x 9-inch pan.
Mix together and roll into small balls. Refrigerate overnight. Then dip in chocolate. Melt 2 large Hershey bars with 1/2 block paraffin. Keep hot while dipping.
Mix all ingredients together until smooth. Bake 50 to 55 minutes at 350° until knife inserted comes out clean.
Bake cake according to package directions. Cook pineapple, sugar and cornstarch until thick. Remove from heat and add butter. Cool completely before putting on cake. I double this recipe because I like the cake to be gooey.
Heat soup and water. Put all ingredients in roasting bag and bake at 350° for about 3 hours.
Beat eggs slightly. Add nuts, syrup, flavoring and margarine, beating lightly. Pour into unbaked crust. Bake for 50 minutes at 325°. Pecans will float to top, forming a nice brown crust.
Mix sugar and syrup together. Microwave on High power for 4 minutes. Stir in peanuts. Microwave 3 to 5 minutes or until light brown. Add vanilla, butter and microwave on High 1 to 2 minutes or until peanuts are light brown and syrup very hot. Add baking soda and stir until light and foamy. Pour onto buttered cookie sheet. Shake to spread. Cool 1 hour.
Combine pineapple and sugar in saucepan. Bring to a boil, stirring occasionally. Remove from heat. Add dry Jell-O, stirring until dissolved. Cool. Add buttermilk and stir until combined. Fold in Cool Whip and spoon in dish you wish to serve it in. Sprinkle, if you desire, with chopped pecans. Refrigerate several hours before serving.
Prepare your crust; do not bake. Peel and slice the apples thin. Mix 1/2 cup sugar with as much cinnamon as you prefer in apple pie, also adding 2 tablespoons flour and sprinkle over the apples. Take 1 cube frozen butter and cut or grate into 1 cup flour plus 1/2 cup sugar. Use a pastry cutter or fork to blend the three together. Sprinkle this over the apples and place the pie in a large brown bag from the grocery store. Staple the bag shut to avoid any steam escaping. Place this on a cookie sheet and bake. Do not open the oven door for any reason as the bag will catch on fire. Bake 1/2 hour at 400°, then 1 hour at 350°. Warm the pie to serve. Do not try to make more than 1 pie at a time in one oven.
Cream butter with sugar; add ground hazelnuts, salt and flour. Roll between waxed paper about 1/4-inch thick. Bake at 300° for 12 minutes.
Mix as you would any other cake. Bake at 350° until it springs back when touched, about 30 minutes.
Preheat oven to 375 degrees. Let sausage and cheese come to room temperature. Mix sausage, bisquick and milk. Form into small balls. Put on cookie sheet and bake for 10 to 12 minutes or until brown.
Melt butter; add sugar. Combine pecans, eggs and dates. Mix well together. Cook 10 minutes over low heat in skillet, stirring constantly. Remove from heat; add vanilla and Rice Krispies. Cool until able to handle. Roll in balls, then in coconut. Will freeze well.
Mix all dry ingredients. Add carrots, oil, pineapple, vanilla and eggs. Mix, add nuts and coconut. Bake in greased and floured tube pan for 1 hour at 350°.
Combine Melba toast, spices and water. Place flounder in baking dish and top with Melba toast mixture. Roll ends and hold with toothpicks. Microwave on High for 3 minutes.
Mix everything together. Drop onto ungreased cookie sheet. If desired, flatten with glass dipped in sugar. Bake at 350° for 10 to 12 minutes. Cool slightly before removing.
In small saucepan, combine all ingredients, except chicken wings; boil for 10 minutes. Pour over chicken wings in a baking pan. Bake for 1/2 to 3/4 hour at 450°.
Cook raisins, ham and pineapple in 4 cups water for 20 minutes. Add lemon juice and sugar. Cook for 10 minutes. Mix cornstarch and 1 tablespoon of water and add to raisin mixture. Stir until thickened. Serve over ham.