HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon until crisp. Drain. Pour off all but 2 tablespoons bacon fat. In remaining fat, cook onion and green pepper until tender. Add remaining ingredients, except cheese. Pour mixture into baking dish. Cover and bake at 350° until rice is done, about 20 to 25 minutes. Crumble bacon; sprinkle each dish with half the bacon, then cheese. Return to oven to melt cheese. Makes 6 to 8 servings.
Combine flour, baking powder and salt. Set aside. Mix the next 5 ingredients. Preheat oven to 350°. Toast 1 cup of coconut on cookie sheet. Be careful, it burns easily. Add dry ingredients and coconut to batter. Pour into greased and floured loaf pan. Bake for 1 hour at 350°.
Saute shrimp in butter. Cook noodles according to package directions and drain. Mix first 8 ingredients and pour into baking dish. Sprinkle grated cheese on top. Bake 30 minutes at 350°.
Cut off the bottom part of stem of white cabbage. Cut the cabbage into shreds or pieces. Brown them in butter in a frying pan. Boil rice, water and 1/2 teaspoon salt for approximately 20 minutes. Let the rice cool. Mix ground beef with 1 1/2 teaspoons salt and white or black pepper. Add the rice and milk. Lay the cabbage and the meat in alternate layers in a buttered ovenproof dish. The top and bottom layers should be cabbage. Bake in a 350° oven for 3/4 to 1 hour. Serve with boiled potatoes and lingonberries. Makes 4 servings.
Combine sugar, graham cracker crumbs and oleo; press into bottom of 9 x 9-inch pan. Combine milk and coconut; spread over crumb mixture and bake 15 minutes. While still hot, sprinkle with semi-chocolate chips; spread over top of bar.
Break up crisp bacon and sprinkle half of it into bottom of a 9-inch pie plate. Make following custard: Put into a bowl and mix well the 2 whole eggs plus 2 yolks, Dijon mustard, dry mustard, cayenne pepper, bacon fat and 1/3 cup Parmesan cheese. Scald the cream by heating just to the boiling point (do not boil). Pour scalded cream into the custard mixture. Bake at 300° for 35 minutes. Remove. When set, sprinkle with remaining cheese, bacon and parsley. Serve warm.
Cream butter and sugar well. Add eggs one at a time mixing well after each addition. Add flour and milk, then vanilla. Pour into pie shell. Bake 350 degrees for 45 minutes. Makes 8 servings.
Beat egg yolks until light and add sugar. Sift flour once, measure, add baking powder and sift again. Add dates and nuts (finely chopped) to the flour, rubbing well through flour so as to separate them. Add to the egg and sugar mixture. Fold in the stiffly beaten egg whites. Pour to 1-inch thickness in shallow baking pans and bake in slow oven (325°) until a toothpick inserted will come out clean. When cool, cut in 1 x 3-inch bars and sift powdered sugar over them. Then eat!
Beat eggs well. Add sugar and beat. Sift cocoa and cornstarch. Add to eggs and sugar. Add evaporated milk and whole milk. Add vanilla. Pour in 2 unbaked pie crusts. Bake in oven at 350° for 1 hour. Add meringue. Bake until brown. This makes 2 pies.
Sift together flour, sugar, baking powder and salt. Blend shortening in this mixture. Remove 1/2 cup for topping. Blend buttermilk and soda and add to flour-shortening mixture. Fill greased and floured pans 1/2 full. Melt butter and pour over batter in pans.
Mix everything together except for cheese. Pour into a 13 x 9-inch baking dish. Top with cheese and bake at 350° for 1 hour. Serve with Fritos Scoops.
Cut scallops in half and combine with shrimp. Cut pea pods in half; thaw if frozen. In skillet, cook onion and garlic in oil and margarine over medium-high heat for 30 seconds. Add half of the scallops and shrimp mix, parsley, basil and red pepper. Cook and stir for 3 to 4 minutes or until scallops are opaque and shrimp turn pink. Repeat with remaining shrimp and scallops. Return all mixture to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. In large bowl, toss scallop mixture with linguine. To serve, transfer to a platter and sprinkle with cheese, if desired.
Sprinkle 1/2 cup almonds on bottom of 10-inch Bundt pan. Measure all remaining ingredients (except chips and almonds) into mixing bowl. Blend, then beat for 4 minutes at medium speed. Stir in almonds and chips. Pour into pan and cook in microwave on High for about 16 minutes. Check with toothpick. Do not overcook; there should be wet spots on the top of the cake. Invert on a plate.
Cook lasagne; drain. Cut each strip crosswise in half. Cook spinach in small amount of water 5 minutes; drain well. Cool. Mix spinach, butter, cottage cheese, nutmeg, basil, Parmesan cheese, eggs, salt and pepper. Place 1 tablespoon spinach mixture in center of each lasagna half. Roll up, beginning at narrow end. Place rolls, seam side down, in greased casserole. Cover with white sauce and bake at 425° for 15 minutes. Bread crumbs and dots of butter may be used on casserole before baking.
Mix all the ingredients together with the mayonnaise and spread between two slices of bread or on crackers.
Mix all ingredients. Pour into casserole dish. Bake for one hour at 350°.
Heat oven to 375°. Lightly grease 12-inch pizza pan. Unroll 1 can of dough and place in greased pan. Starting at center, press out dough with hands to edge of pan. Spread a single layer of pepperoni over dough and then sprinkle shredded cheese over pepperoni. Unroll remaining can of dough and press out dough on work surface to form 12-inch round. Fold dough in half and place over cheese. Unfold. Press outside edges to seal. Cut several slits in top crust. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes or until crust is deep golden brown. Cut pizza calzone into wedges and serve with a side of warm pizza sauce for dipping.
Cook sweet potatoes in water. Bring to a boil. Reduce heat. Cover and simmer until just tender. After the potatoes have cooled, peel and slice into 1/2 to 3/4-inch slices. Place sweet potatoes in a lightly greased dish. Mix apple, mandarin oranges, lemon juice, brown sugar, pineapple juice and cinnamon. Pour this mixture over sweet potatoes. Bake, covered, at 350° for 35 minutes.
Place butter in a 2-quart casserole. Microwave at High for 55 seconds or until melted. Add sweet red peppers and green onions; cover tightly with heavy-duty plastic wrap. Microwave at High for 1 1/2 to 2 minutes, or until vegetables are crisp-tender. Add okra, corn, water, salt and pepper. Cover tightly with heavy-duty plastic wrap. Microwave at High for 3 minutes; stir well. Cover; microwave at High for 7 to 9 minutes, or until corn is tender. Yields 6 servings.
Cream the sugar and cooking oil. Add eggs and beat well. Sift flour, baking powder and cinnamon together; add creamed mixture. Fold in carrots and nuts.
Add peanut butter to butter and stir well. Add graham crackers, coconut and nuts; mix well. Add powdered sugar and vanilla; mix. If mixture is too soft to form into balls, add more crumbs until of right consistency. Form into balls on cookie sheet lined with waxed paper. Chill well. Melt chocolate bark in microwave dish and dip balls. Drain and put on cookie sheet.
In a deep skillet brown rice and chicken. Add 2 cups water; simmer until water dissipates. In a separate pan, combine butter, sour cream and milk. Dice onion and brown; add this to mixture along with mushrooms and seasoning packet. Combine rice, chicken and mixture. Serves 4.
Cook sugar, syrup and vanilla until golden brown, then put in butter, vanilla, peanuts and soda. Spray cookie sheet and spread candy on sheet until cool, then break up.
Fill a large pot with water and heat to boiling. Add potatoes and cook for about 30 minutes. In a frying pan, heat 1/2 tablespoon lard or oil. Mash the potatoes and spoon them into tortillas. Close filled tortillas and put in frying pan. Cook until tortillas are done, then add lettuce and tomatoes on top of potatoes to make tacos.
In a greased 9 x 13 casserole, start 1st layer of bread slices (about 8). Then the 2nd layer of ham, then a 3rd layer of cheese. Repeat all layers again; top with leftover bread pieces.
Mix shortening and sugar. Add eggs and mix well. Add molasses, vinegar, soda and sifted dry ingredients. Form small balls and roll in sugar. Bake at 375° for 10 minutes.
Cut meat across grain into slices 1/4-inch wide and 1/2-inch long. In large skillet heat oil and brown meat on all sides. Transfer meat to slow cooker. In blender or food processor place remaining ingredients and blend until onion is finely chopped. Pour sauce over meat. Cover and cook on low 5 to 6 hours. If slow cooker is less than 1/3 full, place a circle of foil over surface of meat. If possible, stir meat once midway through cooking time. Serve on dinner buns.
Cream together sugar, Crisco and eggs. Make a paste of cocoa and red food coloring. Add to mixture. Next add flour, buttermilk and vanilla, beat until smooth. Fold in vinegar and bake in 3 layers in 350° oven.
Saute onion, celery and garlic in butter in a Dutch oven; add broth, brown rice, salt and pepper. Cover and cook over low heat 40 minutes. Stir in chopped carrot and cook an additional 10 minutes. Yields 12 servings.
Cream together shortening and peanut butter. Add sugar gradually. Add egg; blend thoroughly into creamed ingredients. Add flour. Shape into small balls; place on cookie sheet. With a fork, press across cookie in both directions. If desired, press nuts on top. Bake for 10 to 12 minutes at 375°.
Brown the pork chops in a frying pan. When both sides are browned, drain off any fat. Add slices of raw potatoes over the pork chops. Pour a large can of tomato sauce over the potaotes and pork chops. Cover and simmer over low heat for an hour or until chops are tender and the potatoes are done.
Cook macaroni by directions on the box. Brown onion and pepper. Add sausage and hamburger. Cook until all pink is gone. Combine macaroni and hamburger mixture; add pizza sauce. Top with cheese. Bake at 325° until cheese is melted and bubbly.
Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix the cornflakes, cinnamon and sugar. Roll frozen ice cream in half of the crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll in remaining crumbs. Freeze until ready to use; heat oil to 350°. Place 1 frozen ice cream ball on slotted spoon and cook for 1 minute. Immediately remove and place on serving dish. Drizzle with honey and top with whipped cream. Balls will be crunchy on the outside.
Sift together flour, salt, sugar, soda and cinnamon. Add bananas to flour mixture then add oil, eggs, vanilla, pineapple and juice. Blend but do not beat. Pour into greased 9-inch tube pan at 350° for 1 hour and 20 minutes. Cool in pan. Does not require frosting.
Mix 1 stick melted margarine and cracker crumbs. Stir and press in bottom of 9 x 13 x 2-inch pan evenly to make crust. In mixing bowl, place cream cheese, confectioners sugar and 1 1/2 sticks margarine. Beat until creamy and spread over crust. Place sliced bananas over filling. Pour drained pineapple over bananas. Cover with Cool Whip, sealing to the edges. Arrange cherries on top and sprinkle with nuts. Drizzle chocolate syrup on top. Cut in squares to serve. Store covered in refrigerator.
Boil sugar and milk for 3 minutes. Add peanut butter and saltines. Mix together.
Cook beef seasoned with salt and pepper, onion and celery until done. Add green lima beans (cooked until tender). Add okra, tomatoes, corn and diced chicken, then season to taste. Let simmer until vegetables are tender. Stir occasionally. Serve on white rice while hot.
In a blender, blend the milk, eggs, flour and oleo. Stir in the corn. Grease an 8 x 8-inch baking pan. Bake at 350° for 1 hour.
Combine chopped vegetables with vinegar and sugar. Chill thoroughly before using. Serves 8.
Pour boiling water over oatmeal. Cool to lukewarm. Mix in brown sugar, oleo or oil, white sugar, vanilla and eggs. Beat together. Mix together cinnamon, soda, flour and salt and add to first mixture. Bake in greased 8 x 12-inch pan 35 minutes at 350°.
Mix first 7 ingredients. Add salmon and bread crumbs. Bake in greased loaf pan for 1 hour at 350°.
Cook shells (18) and drain. While shells are cooking, combine the Ricotta cheese with the parsley. In a saucepan, cook the zucchini, tomato sauce, tomatoes, onion, mushrooms, garlic powder and bay leaf. Spray a 9 x 13-inch pan and fill shells with Ricotta mixture. Pour sauce over shells and top with Mozzarella cheese. Cover with foil and bake for 25 minutes at 350°. Uncover and bake an additional 15 minutes. Makes 6 servings. Each provides: 2 protein, 1 bread.
Place chicken breasts in shallow baking dish. Mix soup and sour cream well. Pour over chicken pieces. Sprinkle with paprika. Bake at 275° for 4 hours, uncovered. Good served with cooked rice. Suitable for freezing.
Combine equal amounts of oil, sugar, vinegar and water into cruet, bowl or bottle. Mix well. Pour over greens combination or any kind of vegetable salad.
In large bowl, combine Eagle Brand milk, yogurt and lime juice; mix well. Stir in remaining ingredients. Chill 3 hours or longer to blend flavors.
Combine cream cheese, sour cream, onion flakes and garlic powder. Stir in chipped beef and top with pecans. Bake at 350° for 20 minutes or until bubbly around the edge and the pecans have begun to brown. Serve hot with rye bread rounds or crackers.
In a saucepan, cook celery and onion in butter until tender. Add chicken broth, Worcestershire sauce, salt and pepper. Simmer about 15 minutes. Slowly stir in mushroom soup, milk and cheese. Mix thoroughly. Remove from heat. Add cooked spaghetti. Let stand for 1 hour.
Cream together sugar and shortening. Add remaining ingredients and mix well. Turn out on floured board and roll to about 1/4 inch. Cut with cookie cutter into desired shapes. Place on greased cookie sheet. Sprinkle with granulated sugar. Bake at 350° about 8 minutes.
Brown and drain sausage. Add cheese soup, Worcestershire sauce and water. Add biscuit mix and stir until just moistened. Pour batter into greased muffin tins. Bake in 400° oven for 12 to 15 minutes.
Drain mushrooms. Saute onion in margarine. Boil water; cook frozen vegetables about one minute and drain. Combine mushrooms, onion, soyameat and vegetables. Add slivered almonds. Turn into buttered 7 x 11-inch casserole dish. Top with cheese and bake in a 350° oven for 20 to 30 minutes.
Cook spaghetti according to package. Drain (should have about 3 1/4 cups spaghetti). Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form mixture into a crust in a buttered 10-inch pie plate. In skillet, cook ground beef, sausage, onion and green pepper until tender. Drain off fat. Stir in tomatoes, paste, sugar and garlic salt. Heat well until mixture cooks down to a thick consistency. Spread cottage cheese over bottom of spaghetti crust. Fill pie plate with meat mixture. Bake uncovered at 350° for 20 minutes. Cover with Mozzarella cheese and bake for 5 minutes. Cool and slice like a pie.
Mix 3/4 cup water, Karo syrup and white vinegar together in a saucepan and bring mixture to boil. Stir constantly to avoid lumps. If a few drops of oil of wintergreen are added, this paste will be good for about 2 months. Let mixture stand overnight before use.
Separate rolls. Sprinkle with cheese. Roll up; dip in butter and liquid smoke mixture. Roll in dry mixture with remaining ingredients. Bake 12 to 15 minutes at 375°.
Put sugar, raisins and water on stove to boil. Then mix cream, cornstarch and beaten egg yolks. Add to boiling mixture; cook until thick. Pour into baked pie shell. Add meringue and brown.
Saute onion, green pepper, celery, carrot and garlic in olive oil until soft. Stir in tomatoes, tomato sauce, basil, bay leaf, salt and pepper. Heat to boiling; reduce heat, cover and simmer for 2 hours. Discard bay leaf. Cut fish into serving size pieces. Scrub clams well. Stir wine into tomato sauce. Add fish, shrimp and scallops; simmer for 10 minutes. Place clams in layer on top of fish. Cover and steam 5 to 10 minutes, until clams fully open and fish flakes easily. Sprinkle on parsley before serving.
Brown onion in butter on top of stove. In casserole dish, put rice, beef broth, consomme and onion; stir. Place in oven at 350° until dried, about 30 to 45 minutes.
In 5 to 8-quart Dutch oven over medium heat, in butter, cook onions until tender. Add water, potatoes, salt and seasoned pepper. Reduce heat to low, cover and simmer for 15 minutes or until potatoes are tender. Do not drain.
Melt butter or margarine in a skillet over medium to medium-high heat until it is golden brown. Set aside to cool. Add sugar and vanilla to the cooled butter. Mix flour and soda; add to the butter mixture. Shape with a teaspoon and place upside-down on a cookie sheet. Slide out with a fingertip. Bake at 350° for 15 minutes until light brown. Do not overbake. Cool.
Trim fat and bone from meat. Cut into 4 to 6 servings. Grease pan lightly with fat from meat. Brown meat; sprinkle with salt both sides. Push meat aside. Add onions, cook and stir. Add bouillon, soy sauce and garlic, cover and simmer 10 minutes or until meat is tender. Add green pepper; cover and simmer for 5 minutes. Blend cornstarch with water; pour into mixture in skillet, cook, stir constantly, until thickens and boils. Boil and stir one minute, add tomatoes, heat thoroughly. Serve immediately with hot rice.
Cream the butter or margarine and sugar in a large bowl. Add eggs and vanilla. Blend well. Combine the dry ingredients. Blend into creamed mixture. Stir in nuts, if desired. Drop by teaspoons onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Do not overbake. (Cookies will be soft. They puff during baking, will flatten when cool.) Cool on cookie sheet about 1 minute. Put on wire rack to cool completely. Makes about 5 to 6 dozen cookies. Store in airtight tin lined with wax paper to retain softness.
Blend first 4 items until smooth. Fold in Cool Whip. Pour into graham cracker crust. Freeze. (Do not take out of freezer until ready to use.) Cuts easily; return unused pie to freezer until ready to use again.
In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with egg mixture. Pour into a greased 13 x 9 inch baking pan. Bake at 400° for 22 to 27 minutes or until tests done. Cut into squares. Serve warm.
Place roast in pan. Use foil to line pan and wrap the roast. Sprinkle garlic powder, salt and pepper over roast. Mix together cream of mushroom soup and Lipton onion soup mix. Pour over meat; wrap foil around roast and seal tightly to hold in juices. Bake 4 to 4 1/2 hours at 350°.
Combine the first 4 items. Let stand 2 hours. Drain and squeeze veggies to extract moisture. Add chili pepper, sugar and vinegar. Stir to dissolve sugar. Spoon into freezer containers; cover tightly and freeze at least overnight. Thaw 4 hours before serving, then store in refrigerator. Makes 3 pints.
Prepare Creamettes according to general directions on package; drain. Melt butter. Add flour and cook, stirring constantly, for 2 minutes. Do not brown. Stir in milk, salt and pepper. Cook until smooth and thickened. Combine macaroni with white sauce. Pour into 11 x 7-inch casserole. Top with cheeses. Bake in a 350° oven for 25 to 30 minutes. Stir in between cooking time for buttery creaminess.
Melt bark in double boiler. Pour over mix. Mix well so all ingredients are coated. Lay on waxed paper to dry. When cool, break apart and store in covered container.
Mix all together well and drop by teaspoons onto a prepared cookie sheet. Bake at 350°.
Brown meat and drain. In large pan add all ingredients and simmer together for 20 to 30 minutes. Serve and enjoy.
Spray muffin pans with nonstick spray. Fill 3/4 full. Bake at 350° for about 20 minutes.
Brown meat well; drain on paper towels. Saute onions and garlic until soft. Place all ingredients (except beans and corn meal) in a large pot. Cook over low heat for 2 hours. Add beans and cook another hour. Degrease chili. Stir in corn meal and return to heat. Bring to a boil; stir constantly.
Heat apples and water to boiling over medium heat; reduce heat. Simmer, uncovered, stirring occasionally, to break up apples, until tender (5 to 10 minutes). Stir in remaining ingredients. Heat to boiling; boil and stir one minute. Makes about 4 cups. Can be easily doubled or quadrupled for canning, just pour into hot jars.
Beat egg and sugar well in a small mixing bowl; sift flour with baking powder and cinnamon. Mix in. Stir in vanilla, apples and nuts. Spoon batter into a well-greased and floured 8 x 8 x2-inch pan; bake at 350° for 30 minutes or until crusty brown on top. Let pudding cool about 1/2 hour before serving.
Cook rice according to package directions. Mix corn, margarine, soup and rice. Put in casserole dish. Layer cheese on top. Bake at 350° for 20 to 30 minutes.
Cook ground beef on medium heat until brown; drain grease. Stir in taco seasoning mix and tomato sauce. Simmer on low heat until thickened. Crush tortilla chips; mix all ingredients and pour into casserole dish. Bake at 325° for 15 to 20 minutes.
Mix together and pour in pie shell. Bake 15 minutes in preheated oven at 425°, then reduce heat to 350° and bake 35 to 40 minutes or until knife inserted comes out clean.
Cut sausage links diagonally into bite-size pieces. Combine preserves and mustard in saucepan and cook over low heat for 5 minutes. Add sausage and simmer 15 minutes longer. Serve hot from chafing dish, electric skillet, etc. Spear with picks. Serves 10 to 12 people.
Mix cornmeal, flour, salt, milk, egg and oil. Insert a skewer in one end of each hot dog; coat with flour. Dip into cornmeal mixture. Deep fry in hot oil (375°) until golden brown. Makes 8 to 10 servings.
Grease and flour 2 loaf pans. In mixing bowl, combine sugar, oil, eggs, vanilla and zucchini. Mix well. Sift together dry ingredients; add to mixture. Blend well. Stir in nuts. Bake one hour at 325°.
Mix juices and sugar in a big pan. Take orange and put cloves in it (approximately 48). Add cinnamon sticks. Heat to boiling, then simmer for 2 hours before serving. Serve hot. May add rum or other liquor, if you wish.
Drain carrots, measuring liquid. Add water to make 3/4 cup liquid. Blend cornstarch and liquid in a saucepan. Add instant breakfast drink, butter, salt and nutmeg. Bring to a boil, stirring constantly. Reduce heat, cook and stir until thickened. Add carrots and heat.
In a 9 x 13-inch pan, layer ingredients in order listed as evenly as you can. Bake at 350° for 1 hour.
Combine brown sugar and butter; add egg and vanilla. Blend. Combine flour, baking powder, soda, salt and cocoa. Mix into first mixture alternately with milk. Fold in nuts, if desired. Drop spoonfuls onto slightly greased sheet. Bake at 375° for 8 to 10 minutes.
In a bowl, rub pork with Worcestershire sauce. In a frying pan over medium high heat, brown chops in oil, without crowding. Discard oil. Return meat to pan. Add water. simmer, covered; for 10 minutes. Turn chops. Add capers and garbanzos. Simmer, covered until meat is no longer pink at bone, about 5 minutes. Add salt and pepper to taste. Serves 6.
Beat all together. Put into Bundt pan. Bake at 350° for 1 hour.
Mix ingredients and place into greased loaf pans. Bake in preheated 350° oven for 1 hour.
Mix all together. Sprinkle on top of casserole. Melt 2 1/2 tablespoons butter. Pour over topping. Bake at 350° for 25 to 30 minutes. Put small marshmallows on top last 5 minutes of baking. Brown lightly. Enjoy.
Preheat oven to 350°. Shake flour in a large cooking bag. Place in a 13 x 9-inch baking pan. Add gravy mix, garlic powder and water. Squeeze bag to blend ingredients. Place carrots in bag in even layer. Sprinkle chicken with seasonings, then place on top of carrots. Arrange biscuits around chicken. Close bag with tie. Cut 6 (1/2-inch) slits in top of bag. Bake until chicken is tender, 50 to 55 minutes. Makes 3 to 4 servings.
Mix the first 3 ingredients thoroughly. Stir in milk. Blend dry ingredients; stir into mixture. Fold in blueberries. Spread in a 9 x 9 greased pan.
Saute sausage	after breaking into very small pieces. Saute onions and garlic.	Add remainder of ingredients except cheese and linguini. Simmer for 60 minutes. Add cheese when you put the linguini in the pan to boil.