HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice all bacon slices in half. Wrap each olive in bacon slice. Secure with toothpick. Grill until done, turning each to broil evenly. Makes 4 to 6 servings.
Shred Cheddar cheese and add finely chopped eggs, onions, chili sauce, mayonnaise and ham. May add 1/2 cup stuffed olives, if desired. Place filling in buns. Wrap buns separately in aluminum foil. Bake 15 minutes at 350°.
Combine sugar, cinnamon and cloves with 2 cups water in a saucepan. Bring to boil. Reduce heat. Cover and simmer 5 minutes. Remove cover. Add remaining 2 cups water and coffee powder. Return to boil, then strain into serving container. Pour 1 ounce brandy into each warmed coffee cup. Pour in hot spiced coffee. Stir. Top with Brandy Cream. Do not stir after adding cream. Sip brandied coffee through cream for true flavor. Makes 5 servings.
Dissolve the yeast in 3 tablespoons of the milk. Put the Ricotta in a bowl and gradually add the remaining milk, stirring constantly. Stir in enough flour to give a smooth paste. Mix in the yeast and salt to taste.
Spread 1000 Island dressing on bread. On half, place equal amounts of cheese, beef and sauerkraut. Top with remaining bread. In skillet, grill until browned.
Boil the sugar and Karo syrup together. Remove from heat and add peanut butter. Add the corn flakes. Stir. Drop spoonfuls onto waxed paper.
Sprinkle lemon juice over fruit in a large bowl. Mix sugar, tapioca and salt then toss lightly with fruit. Let stand 15 minutes. Turn into pie shell, mounding in center. Dot with butter. Cover with pie crust. Brush top with beaten egg yolk and 1 tablespoon water. Bake 45 to 50 minutes at 425°.
Wrap 1/2 sliced water chestnuts in 1/3 slice bacon. Secure with toothpick. Bake 30 minutes at 350°. Pour off grease. Combine ketchup and vinegar. Pour over chestnuts. Bake 1/2 hour at 350°.
Brown beef. Add other ingredients except sour cream. Simmer for 30 minutes. Just before serving, stir in 16 oz. package cooked noodles and sour cream.
Mix cake mix, 1 box pudding, eggs, oil and oranges. Bake in two 9 x 13 pans at 350° for 30 to 35 minutes. Mix pineapple, 1 box pudding and Cool Whip together. Put between layer and cover the cake with the topping.
Reserve 1/2 cup flour. Using floured scissors, cut orange slice candy into small pieces into reserved flour. Sift remaining flour, baking powder, soda and salt together. Cream margarine and sugars together. Beat in egg and vanilla. Stir in dry ingredients. Add oatmeal, coconut and floured candy pieces. Mix well. Shape into balls, using tablespoon of dough for each ball. Place on greased cookie sheet and flatten slightly. Bake in 350° oven for 10 minutes.
Microwave bacon; cover with paper towel. While bacon is standing, toast the buns. Place 2 tomato slices on each bun half. Add 2 slices of bacon and top with 1 cheese slice and 1/4 of green onions.
Combine first five ingredients. Mix together sugar, vinegar and oil. Pour over salad. Store in refrigerator 1 to 2 hours before serving, mixing occasionally.
Melt butter in saucepan. Add mushrooms; cook over low heat for 5 minutes. Blend flour, salt, chicken broth and milk. Cook, stirring constantly, until thickened. Combine chicken and spaghetti in shallow baking dish. Pour sauce over chicken mixture. Sprinkle buttered bread cubes and cheese over top. Bake in a 375° oven for 20 to 25 minutes.
Cut roll of cookies into slices. Add Reese's Pieces. Bake at 350° until brown.
Combine flour, nuts and butter and pat in baking dish. Bake slowly until brown; cool. Combine sugar, cream cheese and half of Cool Whip. Spoon over cooled crust. Follow pudding directions and layer each over cream cheese mixture. Top with Cool Whip. Refrigerate.
Brown and drain ground beef; set aside. Melt butter in bottom of casserole dish. First put layers of sliced carrots, then large chunk potatoes, then sliced onion. Next, spread ground beef over vegetables. Then spread mushroom soup over beef. Pour tomato soup on top. Place foil over dish and cook at 350° for 1 hour. Sprinkle each layer with salt.
Cook onion and celery in butter until soft. Beat eggs. Add all ingredients, including juice from can of salmon. Bake in a glass loaf pan at 350° for about 55 minutes.
Combine sugar, water and corn syrup in a 3-quart saucepan; cook over low heat, stirring constantly unti sugar dissolves. Cook over high heat, without stirring until mixture reaches hard ball stage, about 260°. Place egg whites (at room temperature) in a large mixing bowl; beat until stiff peaks form. Pour hot sugar mixture in a very thin stream over whites, while beating constantly at high speed of an electric mixer. Add vanilla and food coloring. Continue beating 3 to 5 minutes or until mixture holds its shape. Quickly drop mixture by heaping teaspoonfuls onto waxed paper; press a pecan half on top of each. Cool. Yields 3 dozen pieces of divinity.
Preheat oven to 300°. Line cookie sheet with greased brown paper. In small bowl of electric mixer, at high speed, beat egg whites just until soft peaks form when beater is slowly raised. Beat in sugar in thirds, beating until stiff peaks are formed when beater is slowly raised. Fold in lemon extract and coconut until well blended. Drop by rounded teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake 30 to 35 minutes or until light-golden. Remove from paper at once; let cool completely on a wire rack. Makes about 12.
Combine all ingredients and pour into crust. Bake at 325° for 45 minutes to an hour.
Cook until tender, drain and place in fruit jars and add syrup and seal (boil in water bath for a few minutes).
Blend 1/2 cup	oleo and 1 cup flour. Add 1 tablespoon water. Press thin on cookie sheet.
Melt margarine and honey in large skillet. Add banana slices and saute 3 or 4 minutes, coating bananas with syrup. (Don't overcook bananas.) Place banana slices on crumb mixture and pour over the remaining syrup. Top with the remaining crumbs. Bake for 20 minutes at 350°. Allow	to cool for easier serving.
Combine flour, salt and pepper. Use to coat meat. In Dutch oven brown meat in hot Crisco. Add soup, water, onion and basil. Cover and bake at 375° for 1 hour. Remove from oven and cool. Pare and cube potatoes and carrots. Boil 30 minutes. Add to stew mixture with wine. Cover and bake at 375° for 1 hour. Serve with cornmeal muffins.
Sprinkle yeast onto water and stir to dissolve. Pour hot milk over butter and stir to melt. Let cool to lukewarm and add to yeast. Beat in eggs and then add flour, sugar and salt. Stir until smooth. Transfer to a clean bowl. Cover with plastic wrap and refrigerate overnight.
Peel, core and slice apples. (If apples are very ripe, add lemon juice.) Mix 1/4 cup sugar with apple slices. Place in unbaked crust. Mix 3/4 cup sugar and 1 cup flour together and sprinkle over top of apples evenly. Slice margarine into pats and arrange evenly over top of pie. Bake on cookie sheet at 350° until light brown. (Flour, sugar and margarine form top crust of pie.)
Butter sides of heavy saucepan. Combine sugar, milk and margarine. Cook to soft ball stage (236°), stirring frequently. Remove from heat and add chocolate pieces, marshmallow, vanilla and nuts. Beat until chocolate is melted and all ingredients are blended together. Pour into greased pan and score while fudge is still warm.
Beat shortening, sugars, egg, water and vanilla together until creamy. Sift together the flour, salt and soda; add to creamed mixture. Blend well. Stir in oats. Drop by teaspoonful onto greased cookie sheets. Bake in preheated oven at 350° for 12 to 15 minutes.
Mix in a 1 1/2-quart casserole. Bake on High for 5 to 7 minutes, until skin pops, stirring once. Add powdered sugar after removing from microwave. Stir sugar until dissolved. Cool, cover and refrigerate.
Sift the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger together. (The spices depend on your personal taste, so add or not, as you prefer.) Beat in the eggs, gradually adding the sugar. Beat until thick and light in color. Beat in the oil, honey and coffee; stir in the flour mixture and the nuts. Oil an 11 x 16 x 4-inch baking pan and line it with aluminum foil. Or, if you want 2 smaller cakes, use 2 (9-inch) loaf pans. Turn the batter into the pan or pans.
For the bottom layer, mix taco seasoning with refried beans. The next layer is sour cream mixed with dry party seasoning mix. Top with lettuce, cheese, tomatoes, peppers, olives, onions as desired. Serve with nacho chips.
Dissolve jello in boiling water. Mix in strawberries. Let set for 20 minutes stirring occasionally. In large mixing bowl put a baked angel food cake top side down into a bowl. Seal and refrigerate to set. Remove from mold. Serve with whip cream. Garnish with fresh berries if desired.
Mix together first 5 ingredients. Let mixture chill in refrigerator overnight. Spread mixture on room temperature tortillas. Roll up and cut in 1-inch pieces. Secure with a toothpick. Dip in salsa or picante sauce.
Mix all ingredients. You may wish to add ginger ale to make it fizzy. Chill.
Wash hands. Put peanut butter in a bowl. Add honey to bowl. Add powdered sugar to bowl. Mix well. Use metal spoon.
Dump snacks into a large plastic bag. Melt margarine; then add onion soup mix. Mix well. Pour over snack mix and shake to coat. Place on flat sheet and heat in microwave on Medium-high for about 5 minutes. Stir after 2 1/2 minutes.
Brown the hamburger and onion; drain fat. Add in the Parmesan cheese, taco sauce, refried beans, cumin and salt and pepper. Heat over medium heat until warm. Let cool. Heat oven to 350°. Put a large spoonful on tortilla shell and roll into a burrito. Place in pan.
Saute onion, ground beef and chopped bacon. Add all ingredients together and bake in 350° oven for 30 minutes or put in a crock-pot for 4 hours.
Melt together in saucepan or microwave the margarine, peanut butter and chocolate chips. Pour over Crispix. Stir until well coated and doesn't stick together. Put powdered sugar into a brown grocery bag and shake until all sugar is absorbed. Store in airtight container. Be sure cereal is cool before storing.
Combine water, sugar, brown sugar, shortening and eggs. Mix well. In another bowl, mix baking soda, cinnamon, vanilla, flour and salt. Mix well the oatmeal, chocolate or butterscotch chips and nuts. Mix all ingredients. Bake at 350° for 8 to 10 minutes or until lightly brown.
Blend together until well mixed. Pour into unbaked pie shell. Bake in preheated 400° to 450° oven for 30 to 35 minutes.
Brown beef and onion. In a large saucepan, pour in kidney beans, red beans, tomatoes, bouillon cube, chili powder and red pepper. Heat. Add browned beef to mixture. Bring to a boil. Reduce heat and simmer nine hours.
Bring to a boil oil, butter, cocoa and water. Mix sugar and flour. Pour boiled ingredients over sugar mix. Add eggs, buttermilk, vanilla, soda and cinnamon; mix well. Bake in greased 9 x 13-inch pan 25 to 30 minutes. While cake bakes prepare topping.
Boil chicken, drain and cool. Remove from bone in large pieces, 1 1/2-inch pieces. Stir in diced celery, slice salad onions and green tops very thin and add to chicken and celery. Stir in mayonnaise until desired wetness. Add salt and pepper, grapes and pecan and toss carefully so as not to mash grapes. Garnish with pecan pieces and more grapes on top. Serve with croissant rolls and soup.
Cream shortening, eggs and sugar. Then mix remaining ingredients together. Chill dough.
Place sweet potatoes in kettle. Cover with water; cook until tender. Drain and cool slightly. Peel and cut in chunks. Place in a baking dish. In a small saucepan, combine margarine, syrup, sugar, cinnamon and pineapple. Cook and stir until mixture boils; pour over potatoes. Bake at 350° for about 40 minutes.
Dissolve Jell-O and cream cheese in boiling water. Add marshmallows while mixture is warm. Add pineapple and chopped pecans (optional). Mix all together. Refrigerate until firm.
Gently fold all ingredients together. Pour into buttered pan (9 x 13-inch). Mix night before and refrigerate. Bake at 350° for 45 to 60 minutes.
Cut squash in half lengthwise. Remove seeds and place, cut sides up, in a baking pan with 1 inch water. Bake, covered, at 350° for 1 hour. Cool slightly and remove pulp from shell. Mash pulp with sugar, eggs and butter. Stir in nuts. Spoon into a greased 2 1/2-quart casserole. Bake uncovered at 350° for 45 to 50 minutes. Serves 8 to 10.
Mix oil and vinegar with a whisk; whisk in egg yolk. Add all other ingredients and beat until velvety.
Mix all ingredients and bake at 350° in oblong pan for 30 to 35 minutes.
Brown hamburger and pour off grease. Add tomatoes, tomato juice, onions and green pepper. Let simmer 20 minutes. Add kidney beans, tomato sauce and sugar. Let boil, then add seasonings and water. Cook until onions and peppers are tender.
Preheat oven to 350°. In a large skillet, cook beef, salt and pepper and onion in shortening or oil until beef is slightly browned. Add tomatoes or tomato juice, tomato paste and sugar. Simmer over low for 20 minutes.
Melt half of the chocolate bits and 1 tablespoon of shortening in a double boiler over hot (not boiling) water. Stir until smooth. Line an 8-inch square pan with wax paper. Pour in melted chocolate; spread smoothly. Refrigerate until firm (about 15 minutes).
Mix sugar and flour; add lemon juice, butter and egg yolks. Mix. Add milk. Add egg	whites	last. Butter pan. Bake at 325° for 1 hour. Set in a pan of warm water.
Cream butter and sugar in bowl. Beat in eggs, salt, and vanilla. Mix well. Add bananas, nuts, and flour. Pour into greased loaf pan. Bake at 300° for 1 hour.
Mix together all ingredients except cheese and put in a 9 x 13-inch pan. Place sliced cheese on top covering whole casserole. Bake at 325° for 20 minutes.
Combine dry ingredients. Add eggs, oil and strawberries. Add nuts. Stir just until all ingredients are moistened. Spoon batter into two well-greased loaf pans. Bake at 350° for 60 to 70 minutes. Cool 5 minutes on rack. Let drop out of pan by itself.
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 8 minutes longer or until potatoes and beans are tender. Drain. Combine butter, salt, pepper and paprika; drizzle over potatoes and gently stir to coat.
Coat bottom of cake pan with butter. Fill pan with fruit of your choice. Sprinkle with cinnamon. Combine the flour, sugar, baking pwd., butter, milk, and salt and pour over the fruit. Combine the last 3 ingredients sprinkle over this. Pour 1 1/3 cups boiling water over it all. BAKE at 350° for 45 to 60 minutes, being sure to check the middle with a toothpick to make sure it's cooked and check crust.
Mix sugar, flour, salt and baking powder into a large mixing bowl. Add shortening, vanilla and eggs. Mix thoroughly with a wooden spoon; then add chocolate chips and nuts. Pour into a greased 9 x 13-inch baking pan. Bake 30 minutes at 350°. Let cool and cut into 2-inch squares.
Blend together sugar and oil. Add eggs; beat well. Stir in zucchini and vanilla. Add remaining ingredients. Stir until well mixed.
First, grease a 9 or 10-inch pan. Next, spread in the pan 2 cups cooked meat or vegetable, 1 cup cheese (grated) and 1/2 cup chopped onion. In a separate bowl, stir salt, evaporated milk, biscuit mix and eggs altogether.
Cook carrots until crisp-tender (8 to 10 minutes). Drain; set aside.
Place chicken breast halves between sheets of waxed paper. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon of oil and 1 tablespoon of butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Move to warm platter.
Combine all ingredients in a 2-quart microwave safe pitcher. Microwave on High for 10 minutes. Let cider stand 5 minutes. Microwave on High an additional 3 to 4 minutes. Yield: 6 to 8 servings.
Make paste of flour and part of juice. Add rest of juice, sugar, butter and salt. Cook 10 minutes in top of double boiler. Add lemon juice. Cool. Add whipped cream and fruit. Freeze.
Combine first 2 ingredients, cover and let stand 20 minutes or until cool. Cream together next 5 ingredients. Add oatmeal mixture to creamed mixture. Sift together next 5 ingredients. Add sifted ingredients to creamed mixture; mix well. Pour into greased and floured 9 x 9-inch square pan. Bake at 350° for 50 to 55 minutes. Do not remove from pan. Frost with brown sugar/coconut frosting.
Combine venison, onion soup, cracker crumbs and eggs. Form meatballs (large for main meal, small for appetizers). Place in 9 x 13-inch pan. Combine remaining ingredients in separate bowl. Spread mixture over top of meatballs. Bake uncovered at 325° for 1 hour. Large meatballs serve 4 to 6; small serve 6 to 10.
Mix all ingredients together. Pour part of mix into well-greased Bundt pan, then mix a bag of chocolate chips in the rest of batter and pour into pan. Bake at 325° for 1 hour.
Melt margarine and mix with crumbs. Pat into a 9 x 13-inch pan.
Mix all but last 2 ingredients together in a 9 x 13-inch baking pan. Top with Stove Top dressing mix. Pour margarine over this. Bake at 350° for 25 to 30 minutes. Makes approximately 12 servings.
Cook vegetables in water and salt until almost tender; drain off most of water. Add V-8 juice and soup. Add hamburger; salt to taste and simmer.
Melt butter and cheese. Add cocoa and sugar, mix well. Add vanilla and nuts, mix well. Pour into greased pan (with butter) let stand until cool. Slice and serve.
Cook sausage; drain. Place bread cubes in bottom of buttered dish, 8 x 8 x 2-inches. Beat eggs. Add milk, salt and pepper. Pour over bread cubes. Place sausage on top and sprinkle cheese on top. Cover and refrigerate overnight. Bake at 350° for 40 minutes. Serves 8.
In a wide frying pan over medium-high heat, cook beef until crumbly. Stir in flour and cook until it browns slightly. Add wine, instant onion, mushrooms, thyme, bay leaf and garlic. Simmer, uncovered, stirring occasionally, for about 5 minutes or until liquid is slightly reduced. Remove bay leaf and turn meat mixture into a serving dish. Sprinkle with chopped parsley. Serve over rice or noodles.
Add oil to boiling water. Cook shells only until flexible (12-15 minutes). Place in cold water until cool. Drain. Brown beef and drain. Add to Ragu sauce, beef, sugar, garlic salt, Italian seasoning. Simmer 10 minutes. Set aside. Blend Ricotta, Mozzarella, and 1 cup of Parmesan in a large bowl with a mixer. Add eggs, parsley, salt and pepper. Use 2 9x13 inch glass dishes. Place 1/2 cup meat sauce in bottom of pan. Stuff shells with 1 1/2 tablespoons of cheese mix. Place in single layer on top of sauce. Top with remaining sauce. Sprinkle with remaining Parmesan. Cover with foil. Bake at 350° for 40-45 minutes or until shells are tender.
In a large bowl, combine flour, baking powder, salt, cream of tartar, baking soda and milk powder. Stir with a wire whisk to blend. Use a pastry blender, a heavy-duty mixer with a bowl cover or your fingers to blend in shortening until evenly distributed. Spoon into an 8-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 10 to 12 weeks. Makes about 7 cups Quick Mix.
Add raisins to chopped broccoli and onion. Mix mayonnaise, milk, vinegar and sugar. Pour over broccoli, onion and raisins. Let stand overnight in refrigerator.
Mix meat, eggs, salt and pepper. Add bread crumbs to consistency for making meat balls. Make meat balls. Brown in frypan. Cool and freeze until ready to use. Combine chili sauce, jelly, lemon juice and water. Pour over meat balls. Bake at 325° until heated thoroughly. If you do not wish to brown meat balls, place in casserole; pour sauce over. Bake at 325° for 1 1/2 to 2 hours, uncovered. Makes approximately 40 meat balls.
Beat all ingredients, except walnuts and raisins, 30 seconds on low speed. Then beat 4 minutes at medium speed. Fold in walnuts and raisins. Grease and flour cake pans. Preheat oven to 350°. Bake for 40 to 45 minutes.
Peel and slice avocados. Add all ingredients and beat on low speed with mixer until avocado slices are mashed and all ingredients are well combined. Chill 1 hour. Garnish with chopped tomatoes or green onions.
Cook onions, covered, in melted margarine for about 1 minute. Add sliced zucchini, cover and cook over medium heat for about 5 minutes. Stir once or twice to make sure zucchini are equally cooked. Cook to desired doneness (remainder of recipe will continue to cook, so unless you like this real mushy, don't cook zucchini completely). Add diced ham, tomatoes and cheese. Stir until cheese is completely melted. Break bread into chunks and put into pan to soak up liquid. Serves 4.
Mix flour, salt and pepper in a mixing bowl. Mix eggs and evaporated milk. Dip chicken in flour and egg mixtures. Fry in hot oil.
Microwave Full powder the onion and celery in margarine for 3 to 4 minutes. Stir after 2 minutes. Combine all ingredients evenly in a 2-quart microwave dish. Cook 7 to 8 minutes, rotating dish 1/4 turn after 4 minutes. Before last 2 minutes of cooking, top casserole with buttered bread crumbs.
Cream sugar, butter and shortening. Add all nine eggs, mix together. Add cake flour and flavoring. Beat for 10 minutes. This is very important. Pour into large tube pan which has been greased and floured. Bake 1 1/2 hours at 300°.
Combine first 7 ingredients in a jar; shake well. Place larger half of each vegetable in a large bowl in the order given. Repeat layers with remaining vegetables.
Preheat oven to 375°. Combine the cornmeal, corn and cheese in a mixing bowl and blend. Add the melted butter, buttermilk, chiles, eggs, baking soda and salt; mix thoroughly. Melt 1 tablespoon of butter in each of 2 (9-inch) cast-iron skillets or heavy 9-inch baking pans until hot, but not browned. Divide the batter between the skillets or pans, smoothing with a spatula. Bake for about 45 minutes, or until done. Serves 10.
Cook sausage in separate skillet. Keep warm. Make pancakes by directions; keep warm. Warm apple filling in separate saucepan. Wrap pancake around each sausage. Put folded side down on plate. Top with apple pie filling. Makes a lot.
Soften cheese, adding eggs 1 at a time, beating well after each. Then combine the sugar, salt and vanilla and mix well. Bake in a graham cracker crust shell at 350° about 35 to 40 minutes. Take out of oven but leave oven on. Spread topping of sour cream mixed with 3 tablespoons sugar and 1 teaspoon vanilla (mixed well) on top of the cheese cake and put back in oven for 5 minutes. Remove and cool at room temperature, then refrigerate.
Cook chicken until tender in 8 to 10 cups water. Remove chicken from broth. While chicken is cooking, make dough. Sift 2 cups flour and 1 teaspoon salt; add shortening, mixed until a meal texture. Add milk to make dough. Place dough on floured board and roll out very thin. Cut in one-inch wide strips 4 to 6 inches long. Drop in boiling broth until all dough is used. Cook 5 minutes. Add 1/4 cup milk. Cook until boiling again. Remove from heat. Add chicken if desired and serve.
Cook and drain pasta; set aside. Chop in bite size pieces the onions, cucumber and tomato; add to pasta. Pour dressing over entire salad and toss.
Mix all ingredients; beat well. Pour into greased and floured 13 x 9 inch pan. Bake at 350° for 35 minutes or until done. Frost.
Place dough in refrigerator until well chilled. Take out, roll thin, cut in one-inch strips and freeze until ready to use.
Fry bacon until done; drain grease, leaving 1/2 of it in pan. Reserve grease. Saute celery until almost tender. Add white parts of onion and saute 5 more minutes. Add rice, celery, salt and soy sauce. Moisten with reserved bacon grease as needed. Add remaining ingredients. Stir quickly and serve.
Simmer olive oil, tomatoes and parsley for 5 minutes. Combine next 14 ingredients and add to first mixture. Simmer over high heat for 5 minutes. Reserve. Place snapper in a roasting pan. Season with salt and pepper. Combine green olives, scallions, red bell peppers and capers. Spread on fillets. Pour reserved sauce over. Bake at 375° for 20 minutes. Serves 8.
Mix in large salad bowl. Just before serving, add 1 bottle Catalina salad dressing and toss. Can add crumbled, cooked and drained hamburger meat (1 pound).