HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon until crisp. Save drippings. Crumble bacon and set aside. Boil squash until tender; drain. Brown onion in drippings. Add butter, squash, eggs, salt and pepper. Cook, stirring constantly, until eggs are done. Place half squash mixture in 2-quart casserole. Sprinkle with half of cheese and bacon. Add remaining squash and top with remaining cheese and bacon. Bake at 350° until cheese melts. Serves 4 to 6.
Combine sugar, corn syrup and butter; cook to a soft ball stage. Remove and slowly add the evaporated milk. Gradually stir in peanut butter. Wonderful served on ice cream.
Blend all ingredients and beat at moderate speed for 3 minutes. Bake at 350° for 35 minutes.
Mix ingredients and bake at 350° for 30 to 40 minutes in oven or microwave for 15 minutes. Mix and bake. Stir halfway through. Serves 4 to 6.
Preheat oven to 400°. In a large bowl, cream butter and sugar with electric mixer. Beat in egg and vanilla. Add baking powder and flour, one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand. Do not chill dough! On a floured surface, divide dough in half. Roll pieces into balls so that you can get a circle 12 x 1/2-inch thick. Dip cutters in flour. Bake on ungreased cookie sheet on top rack for 6 to 7 minutes, or until cookies are lightly browned.
Melt Snickers bar and half of the Cool Whip in microwave. Mix well. Pour in crust and refrigerate until firm, then add other half of Cool Whip as topping.
Peel and slice potatoes. In a large bowl, mix potatoes and undiluted soup. Butter a 9 x 13-inch pan. Pour in mixture. Sprinkle with cheese. Bake at 350° for about 25 minutes or until potatoes are tender.
Stir well and pour into a well-greased heated skillet. Bake at 450° for about 15 to 20 minutes.
Measure flour and butter into mixture bowl. Beat until mixture resembles coarse crumbs. Blend in sour cream. Stir until dough forms. Shape into a smooth ball.
Brown hamburger, onion, green pepper, garlic powder and chili powder. Mix and heat both soups and Ro-Tel tomatoes. Combine with meat mixture. Line a 9 x 13-inch pan with tortilla chips. Pour mixture over chips and top with 1 cup shredded Cheddar cheese. Bake at 350° until cheese melts.
Prepare vanilla pudding as on package, but use 1 1/2 cups milk instead of 2; mix together pudding mixture and Cool Whip. Place graham crackers on bottom of oblong glass or aluminum pan. Next, put 1/2 of pudding and Cool Whip mixture over graham crackers. Make another layer and end with graham crackers on top. This would be three layers of graham crackers and 2 layers of pudding.
Place chicken in 4-quart roasting pan or baking dish. Cover with sauerkraut, then cheese. Pour dressing over all and bake 1 1/4 hours at 350°, or until chicken is tender.
On a high temperature, saute in olive oil the shallots, uncovered. When shallots become a pale gold, add garlic. When these become a pale gold, add mushrooms. Turn down the heat to medium and add salt. Cover the pan, let this stay for about 10 minutes, stirring occasionally. Add wine; let cook another 5 minutes or so. Now add scallops, hot pepper and parsley. Add another pinch of salt. Now turn the pan on high and cook until scallops are finished (about 4 minutes). Serve hot. (Feeds about 4 people.)
Melt oleo and chocolate over low heat. Add eggs and sugar. Add to chocolate mixture; then add 1 teaspoon vanilla and 1 cup chopped pecans. Pour into a 9 x 13-inch pan. Bake at 300° to 325° for 30 minutes. Put on marshmallows.
Beat eggs first. Add other ingredients in order to mixer. Break bread into bottom of ungreased baking dish. Pour egg and milk mixture over bread. Take a spoon and hold bread down until it's soaked. Sprinkle cinnamon on top and bake in a pan of hot water at 350° for 40 to 45 minutes or until pudding is set.
Cream butter and sugar. Add 1 egg at a time. Add cream and flour, a little at a time; beat well. Stir in flavorings; pour into greased pan. Start in cool oven at 300°; bake for 2 hours. Cool before frosting!
Mix oatmeal, wheat germ, coconut, sesame seed, walnuts and bran. On the stove warm honey, vanilla and oil. Drizzle over cereal and toss slowly. Put on cookie sheet at 325° for 25 minutes. Toss while cooking. The following can also be added: 1 tablespoon salt, 2 cups almonds, 2 cups nuts or 2 cups sunflower seeds.
Heat oven to 375°. Mix all ingredients. Fill rolls with 1/3 cup tuna mixture. Wrap in foil. Bake 20 to 25 minutes or until thoroughly heated.
Mix mustard, salad dressing, vinegar and seasonings. Add to the chopped cabbage and celery. Makes 4 servings. Chopped chives may be sprinkled over the salad, if desired.
Prepare mashed potatoes. Measure and set aside. Beat sugar and shortening until fluffy. Add eggs one at a time, beating well after each. Add vanilla and potatoes. Add sifted dry ingredients and milk alternately. Beat until smooth. Stir in nuts and pour into 2 9 inch pans. Bake 350° for 40 to 50 minutes or until done.
Cook ground beef, onion and bell pepper until meat is lightly browned and vegetables are tender. Drain. Stir in tomatoes, beans, tomato sauce, salt, chili powder and bay leaf. Cover and simmer for 1 hour. Discard bay leaf. Add additional water, if needed. Yield: 6 (1 cup) servings (3 meats, 2 breads, 1 vegetable and 1/2 fat).
Mix ground beef and onion in skillet, brown. Drain off fat and return meat and onion to pan. Add salt, pepper and spaghetti sauce (could also add basil, oregano and garlic powder to taste) and simmer 5 minutes. Beat together with electric mixer cream cheese, cottage cheese and sour cream. Add green pepper, scallions and spaghetti mix gently with spoon. Spread sour cream-spaghetti mixture in bottom of buttered 10 x 14-inch shallow casserole. Sprinkle Parmesan cheese over top. Pour meat sauce over top to cover. Bake, uncovered, 30 to 35 minutes in a 325° oven. For last 20 minutes, sprinkle Mozzarella cheese over top. To prepare ahead, assemble casserole (except Mozzarella cheese); cover and chill. Bake directly from refrigerator, uncovered, 40 to 45 minutes. Makes 8 good sized servings.
Put chicken breast and mushroom soup in crock-pot and cook on low all day. Thirty minutes before serving, add sour cream and any optional items you want. Serve over rice.
Bake brownies according to box directions. Mix cream cheese with some sugar to sweeten. When brownie cools, spread cream cheese on brownies leaving an inch or so around crust. Sprinkle strawberries and bananas over the cream cheese. Finally, drizzle chocolate sauce over it and serve.
Mix all ingredients and bake for 2 hours at 300° in covered casserole dish.
Cream first 6 ingredients together. Sift dry ingredients and add; mix well. Add Wheaties cereal. Bake at 350° on ungreased cookie sheet for 10 minutes. Drop by spoonfuls on baking sheet.
Dissolve jello in boiling water. Add all other ingredients. Pour in salad mold. Refrigerate until firm. Unmold. Garnish. Serve with crackers.
Preheat oven to 450°. Oil a baking dish large enough to hold the fish and place them in a single layer in the dish. Brush the fish lightly with the olive oil and sprinkle with the garlic. Spoon the tomato sauce over the fish, then sprinkle with the chopped parsley and salt and pepper. Cover the dish with foil and bake for 20 minutes or until the fish flakes easily. Serve immediately.
Layer 1 layer of asparagus. Combine olive oil, butter and garlic mixture. Cover with foil. Bake at 400° for 15 minutes.
Mix well in a saucepan. Boil hard for 5 minutes. Pour into sterilized jars.
Mix shortening, egg and almond flavoring. Slowly add confectioners sugar. Add milk for consistency.
Cream together sugar and margarine. Add slightly beaten eggs. Mix dry ingredients. Add to creamed mixture alternately with buttermilk. Add vanilla. Mix well. Add prunes and nuts. Mix. Pour into pan. Bake at 300° for 1 hour.
Mix together and freeze. Before serving, let stand 2 hours. Add 2 (16 ounce) bottles diet 7-Up. Serve slushy.
Preheat oven to 350°. Whisk together mustard, honey, lime juice, water and lime peel. Place chicken in shallow ovenproof casserole. Set aside 1/4 cup mustard sauce. Pour remaining sauce on chicken. Cover and bake 20 minutes. Uncover. Spoon sauce from casserole on top and continue to bake, uncovered, for 10 minutes or until completely cooked. Arrange chicken on lettuce leaves. Add 2 to 4 tablespoons of remaining sauce from casserole to reserved sauce and heat through. Pour over chicken and serve. Serves 4. Preparation time is 15 minutes. Cooking time is 30 minutes. Contains 188 calories and 2.8 g. fat per serving.
Combine all ingredients and simmer into crock-pot or regular pot on stove. I simmer mine all day for the flavor to blend thoroughly.
If using stuffing mix, prepare according to instructions. Press stuffing into greased 9 inch pie plate or quiche pan, forming a crust. Bake at 400 degrees for 10 minutes. Remove from oven. In a small bowl, combine turkey and Swiss cheese; set aside. In a separate bowl, beat eggs, milk and pepper. Sprinkle turkey and cheese mixture over hot crust. Pour egg mixture over turkey. Lower oven temperature to 350 and bake quiche for 30 to 35 minutes or until knife inserted in center comes out clean. Let quiche stand 10 minutes before serving.
Heat chocolate and 2 tablespoons of milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into whipped topping (Cool Whip) in a bowl. Blend until smooth. (Fill roll or cake.)
Mix together all ingredients. Let stand overnight in refrigerator. Take out 1 hour before baking at 350° for 1 hour in greased dish or loaf pan.
Brown onion, pepper and meat. Put in crockpot and add the rest of the ingredients. Simmer on low for 8 hours.
Brown meat in oil. Add celery, onion and cook until tender. Blend next 5 ingredients; pour over meat. Cover. Simmer 2 hours. Serve goulash over hot cooked noodles tossed with parsley. Makes 6 servings.
Sift flour and salt together. Cut in shortening to size of small peas. Sprinkle in water, one tablespoon at a time, mixing lightly with fork until all flour is moistened (2 to 3 teaspoons water may be added if needed). Firmly press dough into ball. On floured surface, roll crust 1-inch larger than pie plate and about 1/8-inch thick. Ease and fit pastry into 9-inch pie plate. Trim; flute edge. Prick well with fork. Bake at 450° for 10 to 12 minutes or until done. Cool. Makes one 9-inch shell.
Place breasts in a single layer in long, shallow casserole dish, and cover with layer of cheese. Mix sherry and soup together; pour over breasts and cheese. Top with croutons and drizzle with melted butter. Bake at 350° for 1 to 1 1/2 hours, depending on thickness of breasts. This can be made in morning and refrigerated, all except melted butter. Serves 6 to 8.
Beat egg whites until fluffy, not stiff. Add baking powder. Beat in sugar. Fold in above mixture. Pour into 8 or 9-inch pie dish. Bake at 300° for 30 minutes. Remove from oven and press down egg whites while hot. Refrigerate 4 hours. Top with whipped cream before serving.
Mix sugar, cocoa, flour and salt, adding enough milk to mix. Add egg yolks. Cook on low heat until this thickens, then add vanilla and pour in two 9-inch baked pie shells.
Place meat, stuffing mix, salt and pepper in a large bowl. Combine stewed tomatoes and Worcestershire sauce in blender. Add onions and green peppers and blend. Add to meat mixture. Press into a loaf pan. Brush with catsup. Bake at 350° for 45 minutes to 1 hour.
Simply dump first 4 ingredients in casserole. Bake, uncovered, 1 hour at 350°. Stir once or twice during baking. Add mushrooms last 10 minutes if desired.
In a large bowl, mix all ingredients real well, then pour in an ungreased 9 x 13 x 2-inch pan. Bake 1 hour and 15 minutes or until top becomes brown at 350°.
Combine cranberries and sugar. Let set overnight. Next day, put in strainer and drain for 3 to 4 hours. Add remaining ingredients. Stir well. Chill.
Preheat oven to 350°. Cook noodles according to package directions, drain. Melt butter in small saucepan over medium heat. Cook and stir onion and celery until crisp and tender. Combine noodles, onion mixture, corn, sour cream, salt and pepper in large bowl. Pour into buttered shallow 2-quart baking dish. Cut sausage into bite-size pieces. Arrange on top of noodles, push down partially into noodles. Bake 40 minutes or until hot. Makes 4 to 6 servings.
Mix cheese, pecans and garlic powder. Form into 2 rolls. Roll in chili powder and chill overnight. Wrap in Saran Wrap. Serve with crackers.
Mix flour and sugar together; stir into corn. Beat eggs well; add to milk. Stir eggs, milk and melted butter into corn. Pour into buttered casserole; bake at 350° for 1 hour.
Make a white sauce of first 3 ingredients on top of stove as follows: Melt butter and flour and stir in milk. Stir until thickened. Remove from heat. Add remaining ingredients. Pour in casserole or 6 crab shells.
Mix soup, cheese, mayonnaise and onion. Fold in eggs. Fold in broccoli. Put in casserole and top with crushed Ritz crackers. Bake at 350° for 45 minutes.
Bring sugar, oleo and milk to a boil. Boil 5 minutes, stirring often. Remove from heat and add Marshmallow Creme and peanut butter. Stir until well blended. Pour out onto large greased pan. Sprinkle with chocolate chips and swirl into fudge. Let cool and cut into squares. Makes a lot.
Mix yeast and water. Add sugar, buttermilk, and shortening. Add enough flour, a little at a time, until the mixture forms a slightly moist ball. Roll out and cut with biscuit cutter. Bake at 400° for 20 to 35 minutes. Time may vary depending on oven and altitude.
With egg beater or electric beater, beat eggs together until frothy; add 1/3 cup sugar. Beat until well mixed. Add milk, beat well again. Add vanilla and salt; beat well again about 1/2 minute. Pour into regular size pie shell. Bake in 350° oven approximately 30 minutes or until filling is firm.
Cook hog jaw and liver until very tender. Mash all other ingredients with water. Form into desired patties.
Mix first 8 ingredients together. Drop by rounded spoonfuls rolled in 2 tablespoons sugar and the cinnamon. Bake at 375° for 8 to 10 minutes, then let cool for 5 minutes.
Be careful in your selection. Do not choose too young. When once selected, give your entire thoughts to preparation for domestic use. Some insist on keeping them in a pickle, others are constantly getting them in hot water. This makes them sour, hard to get along with and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with kisses. Wrap them in a mantle of charity. Keep warm with a steady fire of domestic devotion and serve with peaches and cream. Thus prepared, they will keep for many years.
Beat the first 5 ingredients together well. Mix together the remaining 4 ingredients. Add dry ingredients to wet ingredients. Pour into 2 loaf pans that are greased. Bake at 350° for 1 hour. May need to cover tops with foil for last 10 minutes to prevent burning.
Heat oven to 350°. In large bowl combine cake mix, peanut butter, water and egg; stir by hand until dough forms. Shape into 1 inch balls. (If necessary refrigerate dough for easier handling.) Place 2 inches apart on ungreased cookie sheets. Bake at 350° for 9 to 11 minutes until golden brown. Immediately top each cookie with candy kiss, pressing down firmly so cookie cracks around edge; remove from cookie sheet. Makes 5 dozen cookies.
Wash chicken pieces and pat dry. Set aside. Beat egg and milk in bowl. In another bowl, mix potato flakes, garlic salt and Parmesan cheese. Roll chicken, first in egg mix, then in the potato flakes mixture.
Mix the first 4 ingredients until well dissolved. Add the eggs, Crisco and flour, 2 cups at a time, beating until well blended. Store in refrigerator for 3 or 4 days before using. Take out amount needed and knead well on floured surface. Roll out. Cut with biscuit cutter. Dip in melted butter. Fold over, if desired. Place in buttered pan. Let rise at least 2 hours before baking in a 400° oven. (Melt butter in a little bowl for dipping rolls.)
Mix sugar and flour together. Beat eggs and milk; add pumpkin, then add dry ingredients. Put into an unbaked pie shell. Bake at 350° for 30 minutes or until pie is firm. Yields 2 pies.
Mix beef, rice, onion, and seasonings. Form into balls about 1 1/2 inches. Brown meat balls. Add soup, cover and simmer about 25 to 30 minutes. Serves 4.
Saute mushrooms and onion in butter in a heavy saucepan over low heat for 10 minutes. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Reduce to low heat. Add remaining ingredients. Cook just until thoroughly blended. Serve immediately with crisp wheat or French bread.
In a large bowl, cream butter and sugar. Add remaining ingredients and mix well. Dough will be stiff. Use a small dropper to place dough on ungreased cookie sheet. Bake 10 minutes at 375°. Makes 4 dozen.
Mix beans in mixing bowl real well. Add eggs, sugar and oil; mix well. Add flour and rest of dry ingredients; stir well. Add vanilla and nuts. Drain raisins and pour into 2 greased and floured loaf pans. Bake at 325° for 1 hour and 15 minutes.
Cook ingredients except vanilla until soft ball stage, then add 12 large marshmallows and 1 cup of nuts. Beat until creamy. Pour on buttered dish.
Cream together shortening and sugars; beat in eggs and vanilla. Sift together flour, salt and soda. Stir into creamed mixture. Stir in oats, raisins and nuts. Form into small balls. Place about 1 1/2 inches apart on greased cookie sheet, push down a bit with fork. Bake at 350° about 10 minutes or until lightly brown. Cool slightly before removing to rack to cool. Makes about 6 dozen cookies.
Combine all ingredients in order given. Grease cookie sheets. Roll dough into balls and flatten with fork. Bake at 350° for 10 to 12 minutes. Makes 10 dozen delicious cookies! Try adding raisins or butterscotch chips, cinnamon.
A heavy 4-quart kettle or Dutch oven having a tight fitting cover will be needed. Set out a deep 3 or 4-quart bowl, place beef round/rump in bowl. Combine other ingredients in saucepan and heat without boiling. Pour hot mixture over meat in bowl. Allow to cool. Cover, set in refrigerator. Marinate 72 hours, turning twice a day. Remove from marinade, dry thoroughly. Heat in kettle over low heat, 3 tablespoons butter. Add the meat, and brown slowly on all sides over medium heat. Slowly add 2 cups of the strained marinade. Reserve remaining marinade for gravy. Bring liquid to boiling. Lower heat; cover kettle and simmer for 2 1/2 to 3 hours or until fork tender. Remove to warm platter and keep warm. Pour cooking liquid from kettle and set aside for gravy.
Spread olives, onions and cheeses in thin layer over halved muffins. Bake in flat baking sheet at 375° for 15 to 20 minutes or until golden brown. Cut each half in half and serve warm. One dozen serves 8.
Combine squash, onion, egg, margarine and milk. Layer in casserole dish with cracker crumbs. Cook until set (350° for about 30 minutes). Top with cheese and return to oven until cheese melts.
Mix all ingredients together in one bowl. Roll in balls. Bake at 375° for 10 minutes.
Prepare pudding mix with milk. Blend in softened cream cheese. Mix in lemon flavoring or juice. Fold in cool whip. Pour into pie shell and let set for at least 4 hours. Top with cool whip, if desired, and sprinkle on top a little lemon zest.
Slice squash. Salt and boil squash. Meanwhile, chop onion and grate cheese. Drain squash. Mix onion and squash in mixing bowl. Crush Ritz crackers with hand into mixture. Add salt, pepper, celery salt, garlic powder and 1 egg. Stir. Layer 3/4-inch of mixture into casserole dish. Layer cheese. Layer mixture and cheese 2 more times. Spoon butter on top. Preheat oven to 350°. Bake 30 to 45 minutes or until slightly brown.
Mix all ingredients together, except crumbs. Bake for 30 to 40 minutes at 350°. Sprinkle with crushed corn flake crumbs. Run back in oven for a few minutes.
Mix according to package directions. Pour into jelly roll pan (11 x 15-inch). Bake for 25 minutes or until toothpick comes out clean. Check after 20 minutes. Cool cake thoroughly. While cake is cooling, mix lemon pudding. When pudding thickens, beat in cream cheese, softened. Pour this mixture over cooled cake. Top with Dream Whip or Cool Whip. Sprinkle with finely chopped nuts (optional).
Slice bread and coat both sides of slices with mixture of sour cream, butter and salt. Dip slices in crushed onions. Form into original loaf. Bake in foil at 350° for 30 minutes.
Cut squash in halves. Remove seeds and stringy portions. Brush cut surfaces with salad oil. Arrange cut side down in baking pan. Bake at 400° for 30 minutes.
Dissolve yeast in warm water in a 2 1/2-quart bowl. Stir in remaining ingredients. Beat vigorously 20 strokes. Let rest for 5 minutes. Pat out dough onto cookie sheet with sides. Complete with sauce and favorite toppings. Bake at 425°.
Melt chocolate with butter in saucepan over very low heat, stirring constantly. Blend in vanilla, sugar and cream. Chill about 30 minutes, then shape into small balls and roll in coconut, chocolate sprinkles or finely chopped nuts. Store in the refrigerator. Makes about 4 1/2 dozen candies.
Remove all fat from steak. Mix first four ingredients and beat into both sides of steak. Make sure steak is well covered with mixture. Sear until brown in hot skillet. Remove from heat and add remaining ingredients (except wine). Cover and place in oven. Simmer at 375° for 2 hours. Half hour before serving, add 1/2 cup Port wine. Serve over noodles.
Cook macaroni as directed until tender and drained. Set aside. In a 3-quart saucepan cook onion and garlic in hot margarine. Add broccoli, tomatoes, parsley, bouillon, salt, oregano and basil. Bring to boil and reduce heat. Cover and simmer 3 minutes. Stir in macaroni and 1/2 cup of the cheese. Add thawed broccoli if not using fresh. Transfer to 8 x 8 x 2-inch baking dish. Bake covered in 375° oven for 15 minutes. Sprinkle with remaining cheese. Bake uncovered for 5 more minutes. Makes 6 to 8 servings.
Cook sugar, milk, margarine, cocoa and salt for 2 minutes after a full boil. Stir in oatmeal, flavoring and peanut butter. Drop with spoon on wax paper.
Brown ground beef with green chilies and onion. Drain fat. Put 1 tablespoon ground beef and a pinch of cheese in each tortilla. Roll up and sit side by side in oblong baking pan. Pour sauce over shells. Bake at 350° for 10 minutes. Remove from oven. Sprinkle remaining cheese on top and return to oven until cheese has melted.
Saute onions and bell pepper in butter until tender. Brown sausages. Add soup, Worcestershire sauce, brown sugar and mustard. Mix all ingredients together thoroughly and warm in crock-pot on low all day.
Layer first 6 ingredients in large bowl as listed. Mix Miracle Whip, Parmesan cheese and sugar. Place on top of ingredients in bowl. Store in refrigerator 2 to 4 hours or overnight.
Pre-heat oven to 400 degrees F. Grease an 8 inch square baking dish with butter. Stir in cheese, corn, and scallions into cornbread muffin batter. Pour mixture into baking dish and bake at 400 degrees for approximately 15-18 minutes until golden brown.
Cook bacon until crisp; remove from pan, drain and crumble. Add liver, onion, green pepper, garlic and chili powder; cook until liver is browned. Stir in remaining ingredients. Cover; cook over low heat for 20 minutes or until tender. Stir often. Makes 4 servings.
Preheat the oven to 350°. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottom with parchment paper. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest. In a large bowl, sift together the flour, baking powder, baking soda and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.