HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon until crisp; crumble. Beat egg yolks until light and fluffy. Add corn, bacon fat, onion, cheese, salt and milk. Beat egg whites until stiff. Fold into corn mixture. Pour in greased pan, 8 1/2 x 4 1/2 x 2 1/2-inch. Top with crushed chips. Bake 30 minutes at 350° or until firm.
Combine pudding and sugar. Stir in milk, vanilla and syrup. Add cherries and bits of chocolate bar. Freeze in ice cream freezer.
Spray a 13 x 9-inch pan with vegetable cooking spray. Pour pineapple into bottom of pan. Cover with cake mix right from the box. Top that with coconut, then chopped nuts. Drizzle melted butter or margarine over top of everything. Bake in a 350° oven for 40 minutes.
Split chicken breasts and pound to 1/4-inch thickness. Dredge in flour and brown in olive oil over medium heat (6 to 7 minutes). Transfer to a large baking dish.
Saute squash, onion and 1/2 stick butter until squash is tender. Set aside. In a large bowl, combine dry Stove Top, seasoning packet and 1 1/2 sticks butter (melted). Press 1/2 into bottom of casserole dish. Combine squash mixture with onion dip, mushroom soup and pepper. Pour over stuffing in casserole dish, then crumble the remaining stuffing on top. Bake at 350° until golden brown.
Mix well and put in a greased pan about the size of a number 8 skillet. Over this, put drained cherries from can. To juice, add enough water to make 2 cups. To this, add 1 3/4 cups sugar, 1 teaspoon salt and dash of nutmeg. Let raise to a boil and pour over batter and cherries. Bake about 45 minutes. Do not try to remove from pan until ready to serve. Make this of berries and peaches, too. Before baking it looks like a hopeless mess, but try it.
Cream margarine, sugar and flour; add pecans and mix well. Shape 1 tablespoon per cookie into balls; place on ungreased baking sheet. Bake at 300° for 45 minutes. Combine confectioners and granulated sugars. Roll balls in sugars while still hots. Makes 4 dozen.
Preheat oven to 350°. Mix sugar and cinnamon together. Grease 10-inch tube pan. Dust with 1 tablespoon sugar and cinnamon mixture.
Preheat oven to 350°. Spray 13 x 9-inch baking dish with nonstick cooking spray. Spray large nonstick saucepan with cooking spray and heat. Add turkey, onion and garlic. Cook, stirring as needed until turkey is browned and onion is softened, 5 to 6 minutes. Add eggplant, tomatoes, peppers, bread crumbs and basil. Bring to a boil, stirring as needed. Transfer turkey mixture to baking dish. Bake, covered, until vegetables are tender, 45 to 50 minutes. Uncover; sprinkle with cheese and bake until cheese is lightly browned, about 15 minutes. Let stand 5 minutes before serving. Yield: 8 servings.
In casserole place rice, chicken and soups. Cover with butter, cheese and almonds. Bake at 325° for 2 hours.
Spread softened cream cheese in 9-inch baking dish. Pour sauce over evenly and layer remaining ingredients in order. Bake at 350° for 25 minutes. Serve with tortilla chips. Serves 8 to 10.
Using an electric mixer, blend together softened cream cheese and milk. Stir in dried beef, green pepper, onion, sour cream, garlic, pepper and jalapenos. Mix well.
Mix together dry ingredients (flour, soda and salt). In very large mixing bowl, beat sugars, oleo and vanilla until creamy. Add eggs. Mix well. Gradually add flour mixture. Stir in nuts and chocolate chips. Drop onto ungreased cookie sheet. Bake 9 to 11 minutes at 375°. Makes 12 dozen.
Thaw fish, if frozen. Cut into pieces, 1 x 3-inch (or so). Cut potatoes into similar pieces (1 x 3-inch). Combine flour and salt. Add egg yolk, water and oil. Stir until smooth. Fold in egg white. Fry potatoes in deep fat at 375° until golden brown. Drain and keep warm. Dip fish in 1/4 cup flour and then in batter. Fry until golden brown, at least 1 1/2 minutes per side.
Preheat oven to 400°. In a bowl mix together melted butter, softened butter, and sugar until grainy. In the pie crust add half the sugar mixture; arrange peaches in the pie shell. Sprinkle the rest of the sugar on top. Sprinkle with cinnamon. Bake for 20 or 30 minutes.
Measure flour. Sift flour. Sift with 3 tablespoons sugar and salt. Cut in butter (as in pie crust). Dissolve yeast in lukewarm water. Add 1 teaspoon sugar. Let stand until foams. Mix egg yolks and cream. Add foaming yeast. Make dent in flour; add mixture.
Place 1/2 of chili in bottom of greased casserole. Cover with half of corn chips, onion, and cheese. Repeat layers. Bake in preheated 400° oven for 20 minutes.
In skillet, brown meat and drain. Add salt and seasonings, tomatoes, sauce and chilies. Mix well. Simmer uncovered for 15 to 20 minutes.
Fry hamburg slowly; drain. Put all ingredients in a pot. Put in with slotted spoon. Cook slowly 45 minutes to an hour.
Brown cubes in butter. Add garlic and pearl onions; brown again with meat for 5 to 8 minutes. Add peppers (red and black); paprika can be substituted if you don't want it spicy. Add allspice, cinnamon, salt and 4 cups of water. (All spices are by taste, vary amounts as needed.) Cook for 3 hours over medium-low heat until meat is very tender.
Use only real butter. Put all ingredients in large bowl. Using your hands, knead all together until it becomes one mass. This will take time, be patient. Form into 6 balls. Place on ungreased baking sheet. With heel of hand and fingers, press into round cakes 1/2-inch thick. Flute edges with fork; mark into pie shaped sections with back of knife and decorate with fork pricks. Bake at 300° for 30 to 40 minutes. Do not let brown. Cool 10 minutes before removing from rack with pancake turner. When cool, break along marks to serve. Can be frozen.
Thoroughly combine all ingredients in a large bowl. Shape into 1-inch balls and place on ungreased cookie sheet. Bake at 400° for 15 to 20 minutes or until golden brown.
Preheat oven to 325°. Place butter, sugar, cream cheese, egg and vanilla in a bowl and beat with electric mixer until blended. Add flour and beat until well blended. Drop dough by rounded tablespoonfuls onto ungreased baking sheets, spacing cookies 1 inch apart. Bake for 20 minutes. Let cool. Makes about 36 cookies.
If using scallops, cut each crosswise in half; set aside. In 12 x 8-inch baking dish, cook margarine, lemon juice, salt, pepper and 2 tablespoons water on High 1 to 2 minutes until margarine is melted. Arrange scallops or fish fillets in margarine mixture and stir to coat scallops. (Turn fillets to coat both sides.) Cook, covered, on High 2 to 3 minutes until scallops or fillets are opaque. Stir in tomato; cook 1 to 2 minutes until tomato is warm. Sprinkle fish with green onion, dill and paprika. Spoon sauce over fish. Makes 4 servings.
Mix all ingredients well. Pour in 9 x 13-inch lightly greased pan. Bake at 350° for 30 minutes. Cake will fall in center.
Blend all ingredients with electric mixer or food blender. Pour into unbaked pie shell. Bake at 400° for 30 minutes.
Mix corn with finely chopped onion, salt and pepper to taste, then pour in small baking dish. Sprinkle crushed crackers over the top and add chunks of butter. Pour in milk until it comes to the top of the dish. Bake in uncovered dish at 400° until browned. Also delicious with green beans instead of corn.
Preheat oven to 350°. Mix together all except 1/2 can of cranberry sauce. Shape and form into loaf. Bake for 1 hour at 350°. Before the last 15 minutes, pour remaining cranberry sauce over loaf and bake for the final 15 minutes.
All juice must be drained from crushed pineapple. Mix all ingredients together. Form a ball. Refrigerate overnight. Roll in crushed pecans. Ready to serve with crackers of choice.
Simmer the meat, soup bones, water, salt, peppercorns, quartered onions, parsley stalks of celery, 2 cups diced tomatoes and quartered carrots in a covered pan for 4 to 5 hours. Remove bones and meat. Discard bones and cut meat in small pieces; set aside to add to stock later. Strain stock and combine with diced potatoes, sliced carrots, diced celery, snap beans and 1 1/2 quarts diced tomatoes. Cover and cook until vegetables are tender, but crisp. Add meat and season to taste with salt and pepper.
Wash zucchini and cut off ends. Steam until nearly done. Cut in half lengths. Remove center pulp and combine with other ingredients. Fill shells and bake at 350° for 30 minutes.
Mix jello, hot water and sugar together until jello is dissolved. Add all other ingredients except ginger ale. Put in containers and freeze. I use butter tubs or freezer bags. Take out of freezer 3 hours before serving. Place in punch bowl and pour ginger ale over. Mix together. This will be slushy.
Trim beef, if necessary. Cut into bite-size pieces. Heat the oil or butter in a heavy saucepan. Add the beef and saute until evenly browned on all sides. Add the onions and saute until nearly translucent. Add the tomatoes and season to taste with salt, pepper and paprika. Add the bay leaf and pour into the stock; stir well. Cover and simmer 1 to 1 1/2 hours or until the beef is tender. In a small bowl, combine the flour and a small amount of the wine. Stir this into the goulash. Cook over a low heat until the sauce is thickened. Serve with potato dumplings or white bread dumplings, boiled or mashed potatoes. Pasta or rice may also be served. Yield: 4 to 6 servings.
Peel, seed and chop tomatoes. Allow to drain in colander. Chop onions and peppers. In a large pot on high heat, combine all ingredients; bring to a boil. Reduce to medium heat. Cook; stir occasionally. Cook for 1 to 1 1/2 hours or until very thick. Near the end, stir often to prevent sticking. Spoon into hot sterile jars; allow 1/4-inch headroom. Process in boiling water bath for 20 minutes or in pressure cooker for 10 minutes at 5 pounds. Double batch makes 8 to 9 pints.
In medium-size saucepan over medium heat, combine rice, 1 1/2 cups milk, sugar and Sweet One. Cook, stirring occasionally, 15 to 20 minutes or until thick and slightly creamy. Beat remaining 1/2 cup milk and egg; stir into rice mixture. Stir in raisins. Without letting mixture boil, continue cooking 2 minutes. Stir in margarine and vanilla. (Mixture will thicken on standing.) Transfer to serving bowl; sprinkle with cinnamon. Serve warm or cover with plastic wrap and refrigerate. Makes 8 (1/2 cup) servings. Calories: 120 per 1/2 cup.
Mix all ingredients well. Refrigerate until ready to serve. Serve on lettuce and garnish with maraschino cherries. Serves 12.
Combine butter and sugars. Add egg, milk and vanilla. Beat until light and fluffy. Add flour, oats, raisins and nuts. Drop on cookie sheet by teaspoonfuls. Bake at 350° for 10 to 12 minutes.
Ground your hamburger. Stir in spaghetti sauce; boil noodles, then start layering hamburger, noodles, Ricotta cheese, sliced cheese and Mozzarella cheese until at the top of a 9 x 12-inch sheet pan. Sprinkle with Parmesan cheese.
Melt margarine in skillet over low heat. Combine ham, broccoli, potatoes and onions in skillet. Cook and stir until potatoes are brown. Reduce heat, add grated cheese and continue heating until cheese is melted. Remove from heat and divide into two plates. Top each with 1 tablespoon sour cream.
Boil chicken breasts until tender. Remove skin and bones and finely chop. Add salt, pepper, onion and celery and mix together. Add just enough mayonnaise to hold mixture together. Cook jumbo shells as directed on box. Drain shells and stuff with chicken mixture.
Combine soup, sour cream and chilies. Put 1/2 of this mixture mixed with meat in tortillas, about 2 to 4 tablespoons per tortilla. It works best to heat each tortilla on a dry pan about 10 seconds before putting mixture in. Roll up and place side by side in cake pan or jelly roll pan. Pour rest of sauce over top and sprinkle with onion and cheese. Bake at 350° for 30 minutes or until cheese is melted and center is heated. Do not overbake. May be prepared the day before and refrigerated. Baking time slightly longer.
Melt chocolate bits in top of double boiler over water. Add peanuts and chow mein noodles. Toss gently until mixture is thoroughly and evenly coated. Drop from teaspoons onto waxed paper. Chill to harden. Makes 24 clusters.
Combine chicken broth, vegetables and seasonings in a 4 1/2-quart Dutch oven. Stir in peas. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes or until peas are very tender and vegetables are tender. Stir in chicken and ham. Cool. Cover and refrigerate up to 24 hours.
Spread the cream cheese in a pie plate. Cover with salsa. Sprinkle with cheese. Bake at 350° for 15 minutes. Serve with corn tortilla chips.
Sift into a large bowl the first 4 ingredients. Make a well and add shortening. Mix until smooth. Cover tightly and store overnight. Drop by spoonfuls on a greased pan. Sprinkle with sugar. Bake 8 minutes at 425°.
Thoroughly blend ingredients together; lay chicken on top. Cover with tinfoil. Bake 1 1/2 hours at 350°.
Cut wieners in bite-size pieces. Place mustard and jelly into a skillet. Cook over low heat until melted. Add wieners and simmer until they are puffy.
Boil the chicken. Save the broth. In a large deep pie pan, put cooked chicken and broth. Make stiff dough for crust and dumplings. Bring chicken and broth to boil. Add dumplings. Reduce heat to low. Let cook 10 minutes. Break eggs into the hot mixture. Add sweet milk; season to taste with pepper and salt. Make the crust. Put the crust on top and bake in 400° oven until brown. Spread the butter on top of the crust when done.
Mix all ingredients, except cheese. Use a number 8 or number 10 iron skillet; heat in oven. Cover bottom of skillet with half the cornbread mixture. Sprinkle the grated cheese on top and cover with remainder of cornbread mixture. Bake at 375° for 35 to 40 minutes or until golden brown.
Combine all ingredients, except nuts; mix well. Pour into 2-quart casserole. Sprinkle with nuts. Bake at 350° for 40 minutes. Serves 6.
Boil the zucchini, onions and water together for 5 minutes and drain. Stir in the soup, sour cream and carrots. Toss the stuffing mix with the melted butter. Spread half of the stuffing in bottom of a 12 x 7-inch or 2 x 9-inch baking dish. Spoon vegetable mix on top. Sprinkle remaining stuffing mix over all. Bake at 350° for 25 to 35 minutes.
Mix rhubarb, sugar and pineapple and boil for 20 minutes. Remove from heat and stir in the strawberry jello until dissolved. Pour into jars and seal with a double coating of new paraffin. Makes 9 (8 ounce) jars.
Saute cut up wieners in butter with the chopped onion. Add 2 eggs, scrambled, for each wiener used. Salt and pepper to taste.
Place bread slices on a baking sheet and toast 1 side. Turn bread over and spoon beans on bread to generously cover. Sprinkle onions on top; then add 1 slice cheese and top with thin sliced bacon. Broil until bacon is done.
Mix all ingredients thoroughly. Turn into a 2-quart buttered baking dish. Sprinkle the top with crushed cereal flakes. Dot with butter. Bake at 375° for 30 minutes. Serves 6.
Heat mixture of vinegar, celery seed, mustard seed, salt, sugar and water to boiling for 2 minutes. Pour mixture over vegetables and mix well. Let stand. Serve. Will last for several days.
Preheat oven to 350°. In large bowl, beat cream cheese and 1 cup Cheddar cheese, sour cream, onion, sherry, bouillon and garlic powder until smooth. Stir in chicken and almonds. Spread in 9-inch pie plate or quiche pan. Bake for 20 minutes. Top with remaining cheese. Bake for 3 to 5 minutes longer or until cheese melts. Serve warm with crackers.
Mix all together. Pat into pie shells. Bake at 325° to 350° until brown, about 45 minutes. Makes 1 pie.
In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. Remove jars from pots and place on cloth-covered surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight. Relish can be stored for up to a year. Makes 192 servings.
Relax in bathtub; put on make-up. Comb and brush hair. Put on clothes. Then have husband take me out for potato skins at Damons.
Melt margarine in 9 x 13-inch pan. Sprinkle graham cracker crumbs over margarine. Pour condensed milk evenly over crumbs. Sprinkle chocolate chips over milk. Sprinkle coconut over chips. Sprinkle nuts over coconut. Bake for 25 minutes or until lightly browned in preheated oven at 350°.
Mix ingredients in a large bowl. Spray a large baking dish with Pam. Bake at 350° for one hour.
Mix flour, nuts and butter and press into a 9 x 13 x 2-inch pan and bake at 350° for 15 minutes. Cool. Mix sugar and cream cheese, then add 6 ounces of Cool Whip. Then spread into crust layer. Mix vanilla and chocolate pudding with milk; beat until thick. Spread over other layer, then spread 6 ounces Cool Whip over pudding layer and top with chopped nuts, M&M's or other decorations.
On a large platter or individual plates, arrange some or all of the ingredients listed. Make it attractive. Serve with Italian dressing or dressing of your choice. Serve with warm crusty bread. Makes a nice cool meal.
Heat rice, onion and pepper in bacon fat until golden brown. Combine in 2-quart casserole with remaining ingredients. Cover tightly. Bake in moderate oven (350°) about 30 minutes or until rice is tender. Makes 4 to 6 servings.
Stir sugar into corn syrup, water and salt, until dissolved. Boil to medium-ball stage (240°). Beat egg whites until stiff. Pour 1/3 of syrup over egg whites. Beating constantly, cook remaining syrup to very hard ball stage (265°). Beat syrup into candy mixture. Continue beating until stiff. Cool 15 to 20 minutes, stirring occasionally. When mixture holds its shape when dropped from a spoon, add vanilla. Drop from teaspoon onto buttered cookie sheet. Makes 4 dozen pieces.
Mix all ingredients together. Pour into oiled iron skillet. Bake at 350° for 40 - 45 minutes until golden brown.
Heat Crisco or oil (2 to 3-inches) to 375°. Beat milk, 1/2 cup sugar, 1/4 cup oil, eggs, baking powder, salt, nutmeg, cinnamon and 1 cup flour in a large mixing bowl on low speed, scraping sides constantly for 30 seconds. Beat on medium speed, scraping sides of bowl occasionally for 2 minutes. Stir in remaining flour and currants. Drop batter by teaspoonfuls into vegetable shortening. Turn doughnuts as they rise to the surface. Fry until brown, 2 to 2 1/2 minutes on each side. Drain on paper towels. Roll doughnuts in powdered sugar. For non-sugar users, sprinkle lightly with a sugar substitute. Makes about 30 doughnuts.
Combine water, split peas, ham, onion and seasonings in 5-quart casserole. Cover. Microwave at High for 40 minutes, stirring several times during cooking. Remove bone; cut off meat and dice. Return meat to soup. Add vegetables. Microwave, uncovered, 20 to 30 minutes or until soup is desired thickness and vegetables are tender, stirring several times during cooking. Makes 2 quarts.
Put jars in cold water. Fill pot to	neck of jars. Bring to a boil.	Take out and turn upside-down for 7 hours or overnight.
Cut chicken into 1-inch wide strips. Sprinkle with salt, pepper, garlic powder and curry powder. Roll strips into flour. Heat butter in a large skillet. Brown chicken. Add mushrooms and Amaretto. Simmer 5 minutes. Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until mixture bubbles and thickens. Season to taste with salt, if necessary. Serve over patty shell, if desired. Serves 6.
Cook ground beef, onion and seasonings in skillet until beef is brown. Add soup, water and noodles. Spoon into greased casserole. Sprinkle cheese on top. Bake in preheated 350° oven for 30 minutes.
Wrap dry chestnuts in bacon and secure with toothpick. Bake in a 350° oven for 1/2 hour. Drain grease. Pour over a mixture of brown sugar and catsup. Bake for an additional 1/2 hour.
Color frosting to make catsup (red) and mustard (yellow). Color coconut green for lettuce. Make hamburgers by layering wafer, red frosting, mint wafer, yellow frosting, green coconut and wafer. Makes approximately 2 1/2 dozen.
Spread Philadelphia cream cheese on rye bread. Slice tomatoes and place on top of cream cheese. Sprinkle with dill weed.
Mix well. Pour into an unbaked 9-inch pie shell. Bake at 400° for 45 minutes. Pie is done when knife blade inserted near center comes out clean. Do not overbake.
Mix margarine, egg and vanilla. Add dry ingredients. Mix well. Drop by walnut size balls on cookie sheet and flatten with bottom of glass dipped in sugar or flour. Bake at 350° for about 10 minutes.
Mix dry ingredients. Pour boiling water over dry ingredients until mixed well. Wet hands and pat out hand size patties. Fry in iron skillet in very hot oil. Brown on one side and turn. It is very important to keep oil very hot. This is delicious with any kind of greens, beans or peas.
Wash chicken and pat dry; add chicken to a skillet. Combine the soup mix with 1 cup of water and pour over chicken. Add chopped mushrooms. Cover and cook for 45 minutes to 1 hour over medium heat. Serve with rice.
Mix first four ingredients together in saucepan. Bring slowly to boil, stirring constantly and boil 1 minute. Remove from heat and beat until lukewarm (set pan in cold water while beating to shorten the cooling time). Add vanilla. Beat until thick enough to spread.
Into a 50-ounce canister, put all ingredients, except cold water. Shake to mix. Add the cold water. Pour into ice tubs and freeze. Makes 20. Nice texture. Don't drip while you are eating them.
Combine eggs, milk and pineapple together. Add broken bread; put sugar with mixture and add melted butter. Place in baking dish and bake at 350° for 35 to 40 minutes. The mixture can be placed in the refrigerator overnight before baking, if desired.
Cream butter and sugar. Add beaten eggs. Beat until smooth. Add cornmeal to cream. Add to first mixture. Add flavoring. Stir until smooth. Pour into unbaked pie shell. Bake at 350° to 375° until pie is set and crust is brown.
In a punch bowl or large pitcher, combine juices, lemon and lime. Chill. Just before serving add club soda.
Mix ingredients together. Form into balls about the size of walnuts. Bake on greased cookie sheet for 15 minutes at 400°. Freezes well. Warm to serve. Makes about 5 dozen balls.
Heat oven to 350°. Grease bottom only of 9 x 5 x 3 loaf pan. Beat brown sugar and margarine in a large bowl with electric mixer on high speed for 2 minutes. Beat in egg, vanilla and applesauce. Stir in dry ingredients. Fold in raisins and nuts. Pour batter into pan. Bake 1 hour to 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely before slicing. Yield: 1 loaf (24 slices).
Grease 13x9 in. pan. Mix margarine, sugar and milk in heavy 2 1/2 qt. pan. Bring to a full rolling boil on medium heat; stirring constantly. Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234 degrees. Remove from heat. Stir in chips until melted. Add remaining ingredients and mix well. Pour into pan. Cool at room temperature.
Steam asparagus until tender. Keep warm. In a small skillet, melt butter and saute garlic over medium heat. Remove garlic. Stir in chives, parsley, lemon juice and salt, heat thoroughly. Place asparagus in serving dish and pour sauce over. Serve immediately. Yields 4 servings.