HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown bacon until crisp. Drain. Save bacon grease. Cook potatoes, onion and bacon grease in the boiling water until potatoes are tender. Add milk, salt, pepper and crumbled bacon. Heat until almost boiling. Mix cornstarch with just enough cold water to smooth. Add to hot mixture, stirring constantly, until thickened. Serves 8.
Preheat oven to 350°. Cook vegetables according to package directions. Let cool after cooking. In a large bowl, mix cheese, egg whites, onions, mushroom soup, mayonnaise and vegetables. Grease baking dish with Pam. Spread mixture into greased baking dish evenly. Bake at 350° for 45 minutes. Let cool for about 5 minutes and serve. Serves 4 to 6 as side dish or add browned pieces of chicken for a main dish. This is a low calorie/low-fat meal that tastes great with a preparation time of less than 15 minutes.
Drain fruit well. Arrange in layers in a buttered casserole. In double boiler mix brown sugar, flour, butter and sherry. Cook until smooth and thick. Pour over fruit. Cover and place in refrigerator overnight. Prior to serving, bake uncovered at 350° until hot and bubbly.
Mix chicken broth, cream of mushroom soup, bell peppers, onions, mushrooms and olives. Layer chicken, spaghetti noodles and soup mixture. Top with cheese. Cover and cook 1 hour at 350°. This can be prepared ahead and frozen before cooking.
Remove dough from plastic package. Let dough defrost until soft, pliable and starting to rise. Divide into halves. Flatten one half into rectangle about 1/3-inch thick. Spread with half of margarine (save some to lightly grease a 9 x 13-inch baking dish). Mix apples, cinnamon, 2 tablespoons nuts, raisins and 2 tablespoons apple juice concentrate. Pour remaining concentrate into lightly greased baking dish. Sprinkle remaining nuts over apple juice in dish.
Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Sift together flour, baking powder, soda and salt in a medium mixing bowl; add cereal and pecans, stirring to coat well. Stir flour mixture and vanilla into creamed mixture, mixing well. Drop dough by teaspoonfuls 2 inches apart onto greased and floured cookie sheets. Bake at 325° for 10 to 12 minutes and cool on wire racks. Yields 11 dozen.
If desired peel potatoes. Cut into 1-inch cubes and set aside in bowl with water to cover until ready to cook. When ready, drain potato cubes and pat dry with paper towels. In large skillet over high heat, heat olive oil with butter until very hot. Add garlic cloves and potato cubes and season to taste with salt and pepper. Cover; reduce heat to low and cook, stirring occasionally, until tender, 10 to 15 minutes. Remove cover; raise heat to high and cook, stirring occasionally until potatoes are golden and crisp, about 5 minutes longer. Discard garlic, if desired. Serves 4.
Mix mushroom soup and milk in large casserole dish. Cook and drain noodles until tender; add to dish and stir. Add rest of ingredients and stir to blend. Bake at 350° for 30 to 45 minutes.
Cook carrots in salt water until tender, cool. Alternate carrots, green pepper and onion in a dish. Combine remaining ingredients with salt and pepper to taste, and blend well in a blender. Pour over vegetables and refrigerate overnight. Serves 12 to 15.
Mix sugar and flour; sift with baking powder and salt. Cut in the butter; add egg and mix to make crumbs. Place 1/2 of the crumb mixture in the bottom of a greased 9x13 pan. Pour cherries over the crumbs in the pan. Top with remaining crumbs. Bake in a moderate oven 350° for 30 minutes. Serve with whipped cream, ice cream or plain.
Beat butter until creamy. Add sugar gradually, beating until light and fluffy. Add egg; beat well. Add nuts and fruit. Add remaining ingredients to flour. Add flour mixture alternately with pineapple sauce, beating after each addition. Pour into 2 greased loaf pans (8 x 4 x 3-inch). Bake at 350° for 1 hour and 15 minutes.
Cream butter and sugar. Blend thoroughly. Beat eggs and add to mixture. Add sifted flour, salt and baking powder. Combine with milk. Add vanilla. Bake in buttered tins 25 minutes at 375°.
Place juice in percolator. Place spices and brown sugar in basket. Allow to go through perk cycle or put apple cider, brown sugar and spices in saucepan. Bring to boil; simmer 10 minutes. Add juices and heat.
Blend first 4 ingredients together. Fold in the Cool Whip. Pour into a graham cracker or chocolate crust. Freeze before cutting. Drizzle chocolate syrup on top. (Hold knife under hot water to cut pie.) Makes 3 pies.
Sprinkle celery, onions and green pepper in bottom of 8-inch baking dish. Crumble ground beef on top. Bake, uncovered, at 420° for 20 minutes; remove from oven. Stir in baked beans, catsup, water, salt and garlic salt until well blended. Reserve 1/2 cup of bean mixture. Return casserole to oven for 10 minutes while preparing biscuits (see biscuit recipe).
Prepare linguine as package directs. Drain. In medium skillet, heat Italian dressing. Add shrimp, vegetables that have been julienned, garlic, parsley, lemon peel, salt and cayenne pepper. Cook and stir 8 to 10 minutes. Add linguine; toss and garnish. Makes 4 to 6 servings.
Melt oleo in skillet; stir in onion and celery. Saute. Add ground beef and ground pork; brown. Season with salt and pepper. Add tomatoes, tomato soup and sugar. Cover and simmer 20 to 30 minutes. Cook noodles in salted water. Drain and rinse with hot water. Combine noodles and tomato sauce. Grease casserole; alternate noodles and sauce and add cheese between and on top. Bake at 350° for 30 minutes.
Toast bread and break into small pieces. Place in a large pan and add all remaining ingredients. Place in a greased roaster. Bake at 350° until done, approximately 1 to 1 1/2 hours. This makes a large amount. Ideal for a large get together, otherwise you may 1/2 the recipe. Makes more than one roaster.
Chop celery, peppers and onion. Cover with water. Cook until tender. Add tomatoes, tomato sauce, browned hamburger and tomato paste. Add 2 or 3 shakes of crushed red pepper seed. The more shakes, the hotter the taste!
Brown shortribs in cooking oil on stove. Place shortribs in 13 x 9-inch cake pan, 2 to 2 1/2-inches deep. Place sliced onion over ribs. Pour soup mix over ribs. Pour beer over top of ribs. Cover with aluminum foil and bake for 1 1/2 hours at 350°. Uncover for the last 1/2 hour. Serve with plain rice, using the juice of ribs to pour over rice.
Cream together the first 4 ingredients. Mix in flour, baking powder, baking soda and salt. Add vanilla. Stir in oatmeal. Add chocolate chips, coarsely chopped candy bar and nuts. Roll into golf ball size balls. Bake at 400° for 6 to 10 minutes.
In skillet in oil, cook beef strips until brown, stirring often; set aside. Cook onion and green pepper with garlic powder until tender, stirring often. Stir in gravy and Worcestershire sauce; heat to boiling. Return beef to skillet. Heat through, stirring occasionally. Serve over rice. Serves 4.
Preheat oven to 350°. Melt Cheez Whiz in microwave and pour into 8 x 12-inch baking dish.* In large skillet, brown pork chops in oil; drain. Sprinkle pork chops with seasoned salt; set aside. Using fork, stir milk into melted cheese until well blended. Stir in potatoes and 1/2 can onions into cheese mixture. Arrange pork chops over potatoes. Bake, covered, for 35 to 40 minutes. Top pork chops with remaining onions and bake, uncovered, 5 minutes.
Put butter in blender container, add remaining ingredients, cover and blend using spatula to guide ingredients to center.
Roll the biscuits. Cut hot dogs in half. Halve slices of cheese. Roll 1/2 hot dog and 1/2 slice of cheese in a biscuit and bake. Great little snacks.
Saute onion, garlic and celery slowly in butter about 5 minutes. Add tomato paste and water and mix well. Add all other ingredients and simmer gently approximately 30 minutes.
Cream shortening and sugar until light and fluffy. Stir molasses into sugar mixture. Sift flour, baking soda, salt and ginger together. Gradually add flour mixture to sugar mixture until blended. Heat oven to 350°. On lightly floured surface, roll 1/4 of dough to 1/8-inch thickness. Cut dough into desired shapes. Place 1/2-inch apart on cookie sheet. Bake for 8 minutes or until crisp and light brown. Cool slightly and remove from rack.
Crush and mix together the chocolate wafers and margarine. Spread in a 9 x 13-inch pan. Beat the milk into the pudding. Spoon in softened ice cream. Pour into pan. Cover with whipped topping and chocolate chips.
Put dry ingredients together. Blend milk and egg. Add gradually to dry ingredients. Stir in corn. Drop by tablespoons (or like pancakes from cup) into hot fat. Fry 2 to 5 minutes until brown. Drain on paper.
In a wide, deep skillet, heat oil. Spread okra out in skillet and brown on both sides. (Turn carefully. Do not stir okra.) Add onion and bell pepper and simmer until onion is no longer crisp. Add shrimp, corn and tomatoes and continue to cook on low heat until shrimp is tender. Salt and pepper to taste.
Combine kraut, sprouts, celery, green pepper and onion. In a small pan, heat sugar, oil and vinegar. Pour on salad and refrigerate overnight. Toss and serve.
Spray pan with cooking spray. Mix 1/4 cup of corn meal with 1 teaspoon dressing mix. Spray both sides of filet and coat with the corn meal mix on both sides. Heat oven to 350° and bake for 35 minutes or until done. If fish isn't frozen, bake for 15 minutes.
Saute mushroom and onion in oil for 2-3 minutes, until tender. Add in water, pizza sauce, pepperoni, tomatoes, sausage, and italian seasoning. Bring to a boil over medium heat. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. Just before serving, stir in parmesan cheese and top with the shredded mozzarella cheese.
Put first 3 ingredients in saucepan and mix well. Heat until well mixed and hot. Spread butter on both sides of bread and heat in oven until slightly toasted. Makes a delicious sandwich.
Beat eggs until fluffy. Gradually add sugar; beat well and add Eagle Brand condensed milk and vanilla. Combine strawberries, nuts and bananas. Fold in whipped topping. Mix gently and pour in ice cream freezer. Add milk; freeze and let stand 1 hour.
Boil chicken and cut up in small pieces. In a casserole dish, add chicken pieces, mayonnaise, pimentos, onion, cream of mushroom soup, mushroom slices and crushed potato chips. Mix all together. Smooth over top and sprinkle additional crushed potato chips on top. Place in a 350° oven for 25 minutes. Yummy and quick!
Preheat oven to 325°. Cream together butter and sugars until light and fluffy. Add egg, mixing well, then salad oil, mixing well. Add oats, cornflakes, coconut and nuts, stirring well. Then add flour, soda and salt. Mix well and form into balls the size of small walnuts. Place on an ungreased cookie sheet. Flatten with fork dipped in water. Bake for 12 minutes. Allow to cool on cookie sheets for a few minutes before removing. Yield: 8 dozen.
Peel banana and slice into large chunks. When frozen, combine in blender with skim milk, sweetener and nutmeg. Blend just until mixture is thick and frothy. Serve immediately.
Stir together ingredients. Cover and refrigerate topping about 1 hour or until chilled. Stir topping before serving.
Wash and cut tips of zucchini; cut lengthwise and scoop out inside. Leave 1/4-inch shell (save.). Cut squash very fine. Saute garlic in oil until golden brown; add squash and cook approximately 2 minutes. Remove from pan and mix squash with bread crumbs and grated cheese. Oil outside of zucchini shell and put in baking dish. Put mixture inside of shell and bake at 375° for 1/2 hour.
Dissolve sugar and water, add juices and then add the cold Ginger Ale.
Cream the cream cheese with a little bit of the milk until smooth. Add pudding and the rest of the milk. Mix until well blended and begins to thicken. Pour in the cooled baked graham cracker crust.
Mix mayonnaise, vinegar and sugar. In a large bowl, toss the rest of the ingredients. Pour dressing over and toss until thoroughly covered. Chill.
Mix white and brown sugar, butter, salt and milk together. Bring to a boil and cook until it forms a soft ball in cold water. Remove from heat. Add peanut butter, vanilla and marshmallow cream and beat until it starts to thicken. Pour into a well-buttered pan and cool.
Chop both kinds of lettuce into bite-size pieces. Layer the carrots, mushrooms, cucumber, tomatoes and oranges. Put sliced, cooked chicken on top or serve on the side. Top with almonds. Serve with salad dressing.
Mix and pour in greased muffin tins 2/3 full. Makes 12. Bake 15 to 20 minutes.
Combine all ingredients except potatoes and mix well. Add potatoes and toss gently to mix. Place in serving bowl and smooth top of salad. Garnish with sliced eggs. Sprinkle with paprika.
Preheat oven to 375°. In a heavy saucepan whisk together cream and flour until smooth. Add maple syrup, butter, salt and pepper. Cook, stirring over medium heat for 10 minutes or until thickened. Do not let boil. Pour filling into pie shell and bake for 30 minutes or until bubbling. Cool on a rack, then refrigerate until thoroughly cooked before serving.
Cream together the butter, sugar and vanilla. Add flour. Spread in bottom and sides of spring-form pan.
Combine vegetables, salt and water. Boil. Add bouillon cubes. Simmer until vegetables are tender. Add oleo and milk. Bring to a boil. Season with pepper.
Saute sausage, green pepper and onion together in skillet over medium heat until sausage is done. Add next eight ingredients and reduce heat to low. Stir until mixture thickens. Flake each biscuit into five parts and place in miniature muffin tins that have been sprayed with vegetable spray. Fill pastry shells with sausage mixture and bake at 375° for 10-12 minutes or until crust is brown. Remove to cooling rack.
Combine cheese and garlic salt. Wash vegetables and roll wet vegetables in cheese mixture. Place on a lightly greased baking sheet. Bake at 300° for 30 minutes. Yields 8 servings.
Take cream cheese and with bottom of spoon, spread evenly over 10-inch glass pie dish. Pour and spread salsa. Sprinkle cheese on top of salsa. Bake at 375° for approximately 25 to 30 minutes, until cheese is bubbly.
Crumble beef and chorizo into a skillet. Add onion; cook until meat is browned. Drain well. Add hot pepper sauce. Spread beans in a 15 x 10-inch or 13 x 9-inch pan. Spread meat on top; sprinkle on chiles and cheeses. Drizzle green chili salsa over all. Bake, uncovered, for 20 to 30 minutes.
Fill the pie shell with fresh sliced fruit. In a saucepan, stir cornstarch (dry) into sugar and slowly add the water. Bring to a boil. It will turn clear in consistency. Remove from stove and quickly stir in the appropriate flavored jello. Stir well. Pour mixture over the fresh fruit and refrigerate for at least 2 hours. Serve with whipped cream if desired.
Beat egg whites until foamy. Add the sugar; beat until stiff. Add chocolate chips and nuts, plus vanilla. Drop by teaspoon onto foil covered cookie sheet. Preheat oven to 350° for 15 minutes. Place cookie sheet in oven; turn off oven and forget. They're scrumptious!
Simmer all ingredients about 3 to 4 hours. When chicken is tender, remove bones and skin, unless chicken tenders are used, then cut or tear chicken into small pieces. Add noodles about 30 minutes prior to serving.
Layer zucchini, onions, green pepper and sausage. Pour Ragu sauce over layers. Top with shredded Mozzarella cheese. Bake uncovered at 350° for 30 to 45 minutes.
Soak beans overnight in water. Cook stock, meat, onions, celery and garlic. Add beans to stock; do not overcook when beans are tender. Add diced potatoes; cook for about 1/2 hour. Dice ham and hocks; add to finished soup. Let stand for 1/2 hour and then serve with homemade rolls and butter.
For Chocolate/Peanut Butter Fudge: Add 3 tablespoons cocoa.
In large mixing bowl, pour water over quick oats. Allow to stand for 10 minutes. Stir in granulated sugar, brown sugar and margarine. Add eggs.
Mix all ingredients together. Pour into greased Bundt pan. Bake at 350° for 1 hour.
Put egg, seasonings and vinegar plus 1/4 cup oil in blender. Blend briefly, then with blender operating, slowly pour in remaining oil; stop. Stir mixture around blades and complete blending. Use with raw veggies. Bon appetit!!
Slice onion 1/8-inch thick, using only large middle slices. Separate rings and cover with ice water sweetened with sugar. Let stand 2 hours. Drain thoroughly and wipe dry. Combine flour, salt, oil and the 2/3 cup water. Add oil and fold in beaten egg white. Dip each onion ring in the batter and fry in deep, hot fat until golden brown. Drain on paper towels and sprinkle with salt to taste.
Beat all ingredients together, except apples. Grease and flour tube pan. Put a light layer of batter and a layer of apples. Sprinkle with lots of cinnamon and sugar mixture. Repeat until all apples and batter are used. Bake at 350° for 1 to 1 1/2 hours.
Wrap 1/3 of slice of bacon around half of a water chestnut and secure with a toothpick. Bake at 350° for 30 minutes. Drain.
Cream butter, sugar and vanilla in a large mixing bowl until light and fluffy. Add eggs, one at a time, beating well. Combine flour, baking powder and salt. Add alternating with milk to sugar mixture, beating just until smooth. Stir in chips. Pour into a well-greased and floured Bundt or 10-inch tube pan. Bake at 350° for 1 hour.
Heat oven to 350°. Use only 1/2 cheese. Blend soup and milk. Add all ingredients. Pour in greased casserole. Sprinkle with cheese. Bake at 350° for 20 minutes.
Mix ingredients in order given. Roll out in small balls. Place on cookie sheet; press down with fork. Cook for 12 to 15 minutes at 325°.
Cook chicken in water until tender. Cut up cooked chicken and place in casserole dish. Cook rice in broth from chicken. Pour cooked rice over chicken. Pour canned gravy over rice. Mix margarine and stuffing mix; layer over top of gravy. Bake at 350° for 30 minutes, until hot.
Mix flour and sugar. Add buttermilk; then nutmeg and butter. Pour in unbaked crust and bake together. Best when hot.
Combine ground beef with all ingredients. Form into 1-inch balls. Saute in a small amount of oil in a skillet until well browned on all sides. Drain on paper towels. Combine ingredients for sauce and heat in a saucepan for 5 to 10 minutes, stirring gently. Pour sauce over meatballs. Serve hot.
Soak brined cukes in several changes of warm water to remove excess salt. Use a large needle to puncture each cucumber near the end and at the center. Cover with 1 part water and 3 parts vinegar. Let it stand a week.
Melt chocolate in microwave. Stir in cereal and peanuts. Drop with teaspoon on waxed paper. Allow to cool completely.
Mix all ingredients thoroughly; shape into 1-inch meatballs. Cook in 1/4 cup shortening until brown. Remove; drain pan.
Preheat oven to 350°. Sift together dry ingredients into large mixing bowl. In separate bowl, mix oil, bananas, buttermilk and eggs. Blend wet ingredients into dry ingredients and beat thoroughly. Add orange peel and nuts.
Mix Nabisco Bran, boiling water and raisins. Cream shortening and sugar. Add beaten eggs and stir in buttermilk and soaked bran mixture. Sift flour, baking soda and salt into mixture. Add All-Bran and mix well. Place in a large, covered container. Refrigerate. Will keep for a month. Dip out and place in greased muffin pan (do not stir!). Fill pans 1/2 full. Bake at 350° for 25 minutes.
Preheat oven to 350°. Line twelve 2 1/2-inch muffin pan cups with paper baking cups; set aside. In small mixing bowl, sift together flour and baking powder; stir in poppy seed and orange peel and set aside. Using mixer, beat together eggs and granulated sugar until light and fluffy; add margarine and beat. Stir in flour mixture until moistened. Spoon equal amount of batter into each cup. Bake 15 to 20 minutes. Cool 10 minutes. Sift confectioners sugar over cupcakes. Weight Watchers: 1 fat; 1/4 protein; 1/2 bread; 40 calories.
Preheat oven to 350°. Rub cookie sheet with butter or margarine. Beat the egg whites with the salt until stiff. Sift the sugar and gradually add it to the beaten eggs, beating until smooth and thickened. Fold in the vanilla and chopped nuts. Drop the mixture with a teaspoon about 1-inch apart onto the cookie sheet. Bake about 10 minutes until browned.
Cut scallops in half. Cut cod into bite size pieces (1 to 1 1/2-inch). Drizzle fat-free margarine in bottom of casserole dish or in individual serving dishes. Arrange cod and scallops in layers. Sprinkle fish with lemon. Salt and pepper lightly (optional). Cover bottom of dish with milk. Cover fish with a light layer of crushed Ritz crackers. Bake at 350° for 30 minutes. Serves 4 to 6.
Cut hog dogs into bite size pieces. Separately heat the jelly, mustard and ketchup until the jelly melts. Add hot dogs. Heat for 20 minutes. Garnish with pineapple chunks and serve in chafing dish.
Mix dry ingredients in iron skillet. Beat egg yolks and add eggs and milk to dry ingredients. Cook over medium to low heat, stirring constantly until thick. Add butter and vanilla. Pour in already baked pie crust. Top with meringue. Bake in oven at 350° for 10 to 20 minutes.
Mix together the sweet potatoes, sugar, vanilla, eggs and 1/2 cup of the butter. Place the mix in a 13 x 9 pan. Mix the topping together of brown sugar, flour, pecans and the remaining 1/2 cup of butter. Place the topping on top of the mix that is in the 13 x 9 pan. Bake at 350° for 25 minutes.
Cream sugar and shortening. Add egg and beat well. Sift flour and cocoa. Add to creamed mixture alternately with sour milk and water. Add vanilla. Pour into	2 floured and greased 8-inch cake pans and bake at 350° for 30 minutes.
Cream shortening, margarine and sugar. Add eggs, one at a time, mixing well after each. Sift together dry ingredients. Add alternately with milk. Stir in flavorings. Bake in a greased and floured tube pan. Set cake into cold oven. Set temperature to 325° and bake 1 hour and 20 minutes.
Brown hamburger; add onion and green pepper, cook until tender. Add bacon and cook until limp. Add remaining ingredients. Do not cook. Let sit overnight to develop best flavor. Next day heat thoroughly.
Bake cake as directed in 9 x 13-inch pan. While hot, punch holes in cake with wooden spoon handle. Spread coconut cream and Eagle Brand over cake while hot. When cool, spread Cool Whip and coconut on top of cake.
For a 6-quart freezer, put 1 cup cream, eggs, 1 cup sugar and vanilla in blender. Add 1 cup half and half. Turn on lowest speed and blend until sugar is dissolved and creamy. Add enough milk in freezer can until 2/3 full or up to full line. Pack with ice and salt. For 4-quart freezer, reduce amounts to 2 cups.
In a bowl, beat eggs and milk. Add corn and sugar. Mix well. Cut bread into 1/2-inch cubes and place in a greased 9-inch square baking dish. Pour egg mixture over bread. Dot with butter. Bake, uncovered, at 350° for 50 to 60 minutes. Yield: 9 servings.
Bring milk and butter to a fast boil in saucepan. Add salt and flour, stirring rapidly, until mixture is smooth and forms a ball. Remove from heat. Cool approximately 30 minutes.
Heat oven to 425°. Lightly grease cookie sheet. Mix tuna, olives, celery, green pepper, onion and 1/4 cup of the soup. Mix baking mix and 1/2 cup cold water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 14 x 11-inch; place on cookie sheet. Spoon tuna mixture lengthwise down center of rectangle; sprinkle with 1 cup of the cheese. Make cuts, 2 1/2 inches long at 1-inch intervals on 14 sides of rectangle. Fold strips over filling. Mix egg and 1 tablespoon water; brush over dough. Bake until light brown, 15 to 20 minutes.
Mix well, pour into buttered baking dish. Crush 1 tube Ritz crackers; sprinkle over mixture. Dot with butter and bake at 350° for 45 minutes or until bubbly.
In a bowl, combine corn bread mix, egg and milk until just blended. Stir in salsa, corn, cheese, sour cream, bacon and jalapeno peppers. Fill greased or paper lined muffin cups 3/4 full. Bake at 400° for 15 to 20 minutes or until toothpick comes out clean. Cool 5 minutes before removing from pan to wire rack. Serve warm. Yields 1 dozen.