HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon and save drippings; crumble bacon. Cook chopped onion in drippings. Cook spaghetti and while that's going, beat eggs. Add cream, Parmesan cheese and parsley flakes. Set aside for later. Drain pasta and immediately pour egg and cream mixture over top. Add bacon and onion. Mix all very well. Egg will cook on hot pasta. Add more bacon drippings to taste, Parmesan, too. Makes 6 to 10 servings.
In a covered 10-inch skillet, combine water, broccoli, spinach, carrots, Italian seasoning and garlic powder. Heat to boiling. Reduce heat to low, cover and cook 10 minutes or until vegetables are thawed, stirring occasionally. Drain.
Melt bark in large bowl in slow oven or in double boiler. Remove from heat and add peanut butter. Mix well, then add marshmallows and cereal. Drop by teaspoonful on wax paper to cool. May add nuts.
Cream oil, sugar and egg. Stir together flour, baking powder, salt and nutmeg. Add to creamed mixture alternately with milk. Turn into greased muffin tin. Bake 20 to 25 minutes in preheated oven. Immediately remove from pan. Roll in butter, then in cinnamon and sugar mixture. Makes 12 muffins.
In a bowl combine 3/4 cup flour and the sugar; cut in margarine. For topping, remove 1/2 cup crumb mixture; stir in nuts and cinnamon. Set aside. To remaining crumb mixture add remaining flour, baking powder and baking soda. Add eggs, applesauce or apple butter and vanilla; beat until well blended. If desired, stir in raisins. Pour into a greased 9 x 9 x 2-inch pan. Sprinkle topping on batter. Bake in a 375° oven for 30 to 35 minutes or until toothpick comes out clean. Serve warm.
Cream shortening and sugar; add eggs and vanilla and beat well. Sift dry ingredients and add gradually to shortening mixture. Chill. Roll out on floured board and cut into desired shapes. Bake in 400° oven about 12 minutes. Makes about 8 dozen.
In an 11 x 13-inch pan put the following: Spread (all but 1/2 cup) the crushed cookies on bottom of pan; layer the ice cream evenly onto cookies. Pour fudge sauce on ice cream; spread container of Cool Whip on top of sauce. Sprinkle nuts and remaining cookies on top. Freeze. Remove from freezer 5 minutes before serving.
With sharp knife, cut beef across grain into thin 1/8-inch strips. Combine soy sauce, garlic and ginger. Add beef, toss and set aside while preparing vegetables. Heat oil in frypan or wok. Add beef and toss over high heat until browned. Test for tenderness, may need to cook longer over low heat and cover. Add vegetables, turn up heat and toss until tender. Mix cornstarch with water. Add and cook until thickened. Add tomatoes and heat through.
Mix cheese and sausage first. Then add Bisquick mix, 1 cup at a time. Make into snack patties. Place on brown paper sacks and bake at 325° about 25 to 40 minutes, depending on how brown you like them.
In saucepan, melt margarine and blend in flour. Gradually add chicken stock and cook, stirring, until thick and smooth. Then cook over low heat, stirring frequently 10 minutes. Fold in whipped evaporated milk (see below) and season with salt and pepper to taste. Arrange broccoli and turkey slices in a broiler proof pan that has been sprayed with Pam. Cover with sauce and sprinkle with cheese. Put under preheated broiler until brown and bubbly. Yields 6 servings.
Cook spinach; drain and save liquid. Melt butter over low heat. Add flour, stirring until blended, but not brown. Add onion and cook until soft, but not brown. Add liquid slowly, stirring constantly, to avoid lumps. Cook until smooth and thick; continue stirring. Add seasoning and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach. Put into a casserole topped with buttered bread crumbs. Keep in refrigerator overnight. (Also may be frozen.) Warm for 30 minutes at 350°. Serves 5 to 6.
Place tortilla chips edge to edge in single layer in a shallow, microwave-safe baking dish. Spoon chili over chips. Sprinkle cheese over chili. Microwave on High for 1 1/2 to 3 minutes or until cheese is melted. Serve hot.
Soak zucchini squash and onions in salt and cold water to cover. Soak for 2 hours; drain well. Make a syrup of vinegar, sugar, celery seed, turmeric and mustard seed. Heat until hot; pour over squash. Let stand 5 minutes. Boil 5 minutes. Pack in sterile jars.
Cream everything together except rum. Place 1 heaping tsp. batter in mug. Add 1 1/2 ounces rum, fill with hot water.
Combine margarine and crumbs in a 13 x 9 x 2-inch baking pan. Press mixture with back of spoon to form crust. Layer on top of one another: nuts, chocolate chips and coconut. Pour condensed milk on top. Bake in 350° oven about 25 minutes. Cool, cut into bars.
Blend soup and milk. Reserve 1/2 cup of the mix. Stir together remaining soup mixture, rice, mushrooms and 1/2 cup onion soup mix. Pour into ungreased baking dish. Arrange chicken breasts on top. Pour reserved soup mix on top. Sprinkle remaining onion mix on top.
Prepare roll mix as directed. Brown sausage. Add onion. Drain. Roll dough out before it rises and spread with sausage, then sprinkle with garlic, salt and cheese. Roll up like jelly roll. Place on long sheet pan and let rise as directed on hot roll mix. Bake at 350° until golden brown, 30 to 45 minutes. Makes 24 servings.
In a 4-quart saucepan, combine all ingredients except vanilla. Cook over low heat, stirring occasionally, until sugar is dissolved and butter is melted (20 to 25 minutes). Continue cooking, without stirring, until candy thermometer reaches 248° or small amount of mixture dropped into ice water forms a firm ball. Remove from heat; stir in vanilla. Pour into buttered 13 x 9-inch pan. Cool completely; cut into 1 x 1 1/2-inch pieces. Yield: 6 dozen.
Grind onions, green peppers, garlic and jalapeno peppers. Add tomatoes, chopped. Simmer 20 minutes. Pour into jars and process in cold pack canner for 20 minutes. If you like thicker sauce, mix 4 teaspoons cornstarch with tomato juice and add to mixture during last 2 or 3 minutes of cooking stage.
*One part wine vinegar, 3 parts water and 1 tablespoon sugar may be substituted for wine.
Blend meats, add eggs, bread	crumbs, onions, tomato paste, tomatoes, salt and pepper.	Mix well. Put into one or two loaf pans. Top with strips of bacon. Bake at 375° for 1 hour or until well done.
Mix oil, sugar and eggs until smooth. Put in spices, pumpkin and water. Mix flour, baking soda and raisins. Mix all together. Bake at 350° for 1 hour. Yields 2 large loaves.
Combine all ingredients and bake at 350° approximately 1 hour. (Use toothpick test after 45 minutes as pans and ovens vary.) This makes a large loaf or two smaller.
Cut chicken in 2-inch squares. Combine flour, salt and pepper. Dip chicken into eggs, then coat with seasoned flour. Pour 1/2 inch oil in frying pan; place over medium-high heat. When oil is hot, add chicken, 1/2 at a time. Cook, turning as needed, until golden brown. Allow total of 6 or 8 minutes.
Just before serving, add 1 bag crushed Doritos tortilla or nacho cheese tortilla chips and mix.
Cook and stir beef, onion and garlic in shortening until beef is brown; drain. Stir in 1 1/2 cups water and all ingredients except 1/4 cup water and flour. Cover and simmer 2 to 2 1/2 hours. Shake 1/4 cup water and flour in tightly covered container. Boil and stir 1 minute. Serve over hot noodles.
Combine tomato juice, Worcestershire sauce, vinegar, mustard, chili powder, garlic powder and red pepper. Trim fat from meat. Place meat in a 3 1/2 to 4-quart crock-pot, cutting as necessary to fit. Add juice mixture. Cover; cook on low for 10 to 12 hours or on high for 5 to 6 hours. Remove meat. Slice thinly across grain. Skim fat from juice. Spoon some juices on bun. Place meat on top with barbecue sauce. Serves 8.
Mix the first 4 ingredients together; pour into casserole dish. Top with crackers and cheese; dot with butter. Bake at 300° until it bubbles and is golden brown. Oven temperatures may vary.
Melt margarine in 13 x 9 x 2-inch casserole dish. Pour raw rice over, then sprinkle almonds. Place chicken on this. Mix 3 cans of soup with 1 can water. Pour over chicken. Bake, covered, at 325° for 2 1/2 hours. Makes 6 to 8 servings.
Mix together eggs, sugar and butter. Add dry ingredients. Add zucchini and chocolate chips. Drop by teaspoons on a greased cookie sheet. Bake at 350° for about 10 minutes.
Combine first 5 ingredients in a bowl, mixing well. Layer green beans, water chestnuts and sauce mixture alternately in a 1-1/2 quart baking dish until all ingredients are used. Bake at 350° for 30-40 minutes or until bubbly. Serves 8-10.
Let fat stand for a while so it's not hard. Mix fat and crushed bones well. Add swamp water, dirt, muddy water and grass. Mix well and roll into balls. Roll balls into powdered rocks and serve. Refrigerate leftovers.
Chop artichokes very fine. Mix all ingredients together in a small baking dish. Bake at 350° for 30 minutes. Serve hot with crackers.
Mix all ingredients except cheese in order given. Pour half of the mixture into hot, well-greased iron skillet. Sprinkle half the cheese over batter. Add remaining batter and top with the rest of cheese. Bake at 350° for 1 hour.
Combine all ingredients, mixing well. Put into greased baking dish and bake 45 minutes at 325° until light brown and firm. Marshmallows may then be put on top and lightly browned. Serves 6. Double recipe for 12 and bake in 9 x 13-inch casserole.
Mix butter, flour, baking powder and salt. Them mix in 4 eggs, beaten. Add grated cheese, cottage cheese and green chilies. Bake in a 400° oven for 15 minutes, then lower oven temperature to 350° for 30 minutes.
Combine and dissolve jello, sugar and water in a small mixing bowl and pour liquid over rhubarb in a 9 x 13-inch cake pan. Crumble the white cake mix over ingredients. Melt oleo and pour over top of the mixture. Bake at 350° for 45 minutes.
Combine crumbs and margarine; mix until coated. Press 2/3 mixture into 9 x 13-inch pan. Prepare pudding as package directs, using only 2 cups milk. Blend softened ice cream into pudding until smooth. Pour over crumbs in pan. Refrigerate until somewhat firm. Spread Cool Whip over pudding. Crush frozen candy bars. Mix with remaining crumbs. Sprinkle on top of dessert. Refrigerate several hours or overnight.
Cut up weenies into small portions. Fry lightly brown. Cut up sausages into 1-inch pieces. Fry. Remove. Let drippings remain in pan. Beat eggs together; put in drippings. When almost done, put in cooked rice. Stir, then add weenies and sausages, stirring together. Lay cheese on top. Cover with lid. Cut off heat. Ready to eat when cheese is completely melted.
Sift flour once. Add baking powder, soda and salt. Sift again and add nuts. Mix shortening with sugar and add eggs and vanilla. Add chocolate chips and flour mixture. Spread in a greased 9 x 9 x 2-inch pan. Bake at 350° for 20 to 25 minutes. Makes 2 dozen.
Cream margarine and sugar; beat in egg. Stir together flour, baking soda, nutmeg, cinnamon and salt. Stir into creamed mixture. Stir in apples, turn into ungreased 9 x 9 x 2-inch baking pan. Sprinkle with chopped nuts. Bake at 350° for 40 to 45 minutes. Serve warm or cool with whipped cream or ice cream.
Heat applesauce. Add shortening, sugar and raisins. When cool, add spices, flour and baking soda; mix, then add chopped nuts. Turn into greased pan and bake at 350° about 1 hour and 15 minutes depending on depth of cake. Cover with buttercream frosting.
Mix all ingredients together and pour half of the batter into a greased and floured tube pan. Sprinkle 2 teaspoons brown sugar and 1 teaspoon of cinnamon on top of batter. Pour other half. Bake at 350° for 1 hour.
Cream butter and sugar until light and fluffy. Blend in egg. Add flour and baking soda. Stir in bran flakes, cheese and raisins.
Place chicken, breast down, and top with slice of ham. Roll and wrap bacon strip around to hold in place. Mix sour cream and soup. Spread over chicken. Bake at 300° for 2 hours, uncovered.
Mix well. Bake 12 to 15 minutes. Makes 60 medium size cookies.
Form crescent rolls to greased pizza pan. Brown sausage or bacon. Sprinkle on top. Sprinkle on hash browns and cheese. Beat eggs; drizzle on top. Bake at 375° for 25 to 30 minutes.
Combine. Bake at 375° for 15 minutes. Serve with crackers.
Grease 9-inch pie plate with 1 tablespoon oleo. Set aside. Combine flour, baking powder and salt in a large bowl; beat eggs and vanilla until foamy. Stir in sugar. Add flour mixture, stir until well combined (dough will be stiff). Stir in apples/pears, pecans and raisins. Spread evenly in greased pie plate. Bake at 325° for approximately 30 minutes. Serve with whipped topping.
Crumble crackers in medium sized bowl. Add melted butter and spice. Mix together. Place fish fillets in baking dish. Spread cracker mixture evenly over fish. Sprinkle with paprika. Bake at 350° for 15 to 30 minutes.
Mix all ingredients together. Line tray with vanilla wafers. Pour 1/2 mixture on top of vanilla wafers. Then put a layer of sliced bananas. Cover with remaining pudding mixture. Top with vanilla wafers.
Beat eggs slightly. Add other ingredients to beaten eggs. Pour into pastry shell. Bake at 300° for 50 to 55 minutes.
Mix instant pudding with first 4 ingredients and marshmallows. Pour into serving bowl. Spread Cool Whip on top. Garnish with nuts. Chill until set.
Wash potatoes well. Do not peel. Amount depends on what you desire. Microwave potatoes until tender. Cool. Slice and brown in French dressing.
Melt stick of butter in a large saucepan over medium heat. Next stir in sugar, cocoa and milk. Stir constantly until mixture comes to a boil. Remove from heat and stir in peanut butter. Stir until dissolved. Stir in 3 cups of oats and drop by spoonfuls onto foil, waxed paper or buttered plates. Makes approximately 3 to 3 1/2 dozen 2-inch cookies.
Heat oven to 350°. Prepare stuffing as directed. Mix gravy, chicken and vegetables in 2-quart casserole, adding thyme. Spoon stuffing over chicken mixture. Bake for 45 minutes.
Dissolve yeast in water. Boil water and sugar for 5 minutes. Let cool until lukewarm. Put yeast and water mixture in a bowl and add margarine, salt and eggs. Mix and add enough flour to make a soft dough (about 12 cups).
Brown hamburger in skillet. Combine all ingredients in crock-pot and let cook all afternoon.
Cream shortening, sugar and margarine. Add eggs, one at a time. Add baking powder with flour and add milk gradually. Add vanilla and lemon juice. Bake at 325° for 1 hour without opening the door.
Cut up prunes. Cook in enough water to cover 1/2 inch above prunes as directed on prune package. When cooked, add the remainder of the ingredients mixed together. Cook gently over medium heat, stirring constantly until thick. Pour into prepared pie crust and cover with second crust. Make several slits for steam to escape. Bake at 425° for 30 to 45 minutes or until crust is nicely browned.
Cook sugar, vinegar, salt and egg yolks until thick. Add cream cheese; stir until melted. Add pimentos and onion.
Combine first 3 ingredients; stir until cornstarch dissolves. Set aside. Heat oil in a large skillet. Add vegetables; stir-fry 8 minutes, or until crisp-tender. Add curry powder; stir-fry 15 seconds. Stir in cornstarch mixture; stir-fry 1 minute, or until thickened. Serve immediately. Yields 6 to 8 servings.
Mix all ingredients together. Place by teaspoonfuls on a cookie sheet about 2 inches apart. Shape into a cookie with back of spoon. Bake at 350° for 15 minutes. Makes 3 dozen.
Saute chopped onion in oil. Add remaining ingredients. Simmer until well blended.
Grate Cheddar cheese. Blend Cheddar, cream and Old English thoroughly. Add Worcestershire, onion salt and garlic salt. Mix well. Form ball. Roll in pecans. Chill.
Cook the broccoli and place in casserole, then layer chicken and cheese on top. Mix the rest of the ingredients, except the onion rings. Pour over the broccoli, chicken and cheese. Bake for 45 minutes at 350°. Place the onion rings on the casserole 20 minutes before it is finished.
Mix eggs, pineapple, sugar and oleo. Mix with bread cubes. Place 8 to 12 marshmallows in 8-inch square greased casserole. Pour mixture over marshmallows. Do not stir. Pour can of milk over all. Bake at 350° for 30 minutes or until golden brown.
Mix dry ingredients together; add milk, water and egg yolks. Mix and microwave for 3 minutes. Stir and microwave 2 minutes at a time until filling starts to thicken, stirring after each 2 minutes. Add coconut and flavoring; microwave 2 minutes. Add margarine and microwave 2 minutes at a time until thick. Pour in baked deep pie crust.
Melt margarine in saucepan and saute chopped garlic. Dip chicken in garlic mixture, then in a plate of Italian bread crumbs mixed with Parmesan cheese. Put in an oven-safe baking dish. Pour leftover garlic mixture over chicken. Bake at 350° for 30 minutes.
Spread out dough and cook according to directions. Cream together cream cheese, powdered sugar and lemon juice. Spread over cooked cookie crust. Drain fruits well, place on top. Put glaze and chill a few hours.
Combine pineapple, pudding mix and sour cream. Pour into crust and chill for 1 hour before serving.
Mix potatoes, salt, pepper, onion and shredded cheese. In another bowl, mix melted oleo, sour cream and cream of chicken soup. Pour over potatoes and mix. Pour into buttered 9 x 13-inch pan. Combine crushed corn flakes and 1/4 cup oleo and sprinkle over top of potatoes. Bake for 45 to 50 minutes at 350°.
Brown ground beef; drain. Slice potatoes as thin as possible. In 2-quart glass bowl, spoon in a layer of ground beef, then a layer of potatoes, half the green beans, 1 can soup and then 3 slices cheese. Repeat the layers. Bake in oven at 350° for 45 minutes.
Combine crushed cookies with margarine and press into bottom of pie pan. Bake at 325° for 10 minutes. Combine cream cheese which has been softened, sugar and vanilla, mixing well until blended. Stir in 2 beaten egg yolks and chocolate pieces. Beat egg whites until soft peaks form. Gradually beat in 1/4 cup sugar and fold into chocolate mixture. Fold in cream and chopped pecans. Pour over crust. Freeze. Decorate any way you wish with whipped cream. Makes 8 to 10 servings.
Mix jello with boiling water, then add cold water and set aside until cool. Add corned beef, celery and remaining ingredients. Mix all together; pour into 8 x 11-inch pan or serving dish. Spread sour cream on top 1 hour before serving and sprinkle with finely chopped parsley.
Heat oven to 425°. Rinse peas under cold water and separate. Heat peas, chicken soup, sour cream, 1/2 cup milk, salt and pepper until boiling in 3-quart pan, stirring frequently. Reduce heat and keep warm while preparing biscuits. Stir baking mix (Bisquick and water) to a soft dough; beat 20 strokes and gently smooth dough into a ball on floured surface. Knead 5 times and roll to 1/2-inch thick. Cut with floured cookie cutter.
About 1 1/4 hours before serving, cut off top third from each pepper. Reserve tops. Remove seeds from peppers. Dice zucchini. In a 12-inch skillet, in 1-inch of water, place pepper bottoms. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 5 minutes or until peppers are tender-crisp, turning peppers occasionally. Remove peppers from skillet; drain. Add pepper tops to water in skillet. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 1 to 2 minutes until tender-crisp. Drain.
Combine all ingredients and pour into an oblong baking dish. Bake at 350° for 45 minutes.
Dissolve yeast in 1/2 cup water. Cream sugar, salt and Crisco. Add soda in cup of buttermilk. Add yeast to creamed mixture. Add milk and flour; knead and let rise. Knead and make out into rolls. Let rise until double. Bake at 400°.
Mix all ingredients in food processor, except 1/2 of Colby cheese and crab. Mix in Colby and crab by hand. Put all into a roomy casserole and place remaining cheese on top. Bake at 325° for 30 minutes. Serve with crackers.
Mash bananas with sour cream. Mix together all other ingredients and add the bananas and sour cream mixture. Bake in greased and floured loaf pan at 350° for approximately 45 minutes.
Brown ground beef and drain well. Heat soups and tomatoes until creamy. Add ground beef. Mix well. Serve hot with tortilla chips. Great with or without ground beef.
Heat oven to 400°. Butter pie plate. Combine all ingredients and mix well. Pour into pan. Bake 25 to 30 minutes. Cool. Serve warm.
Mix all ingredients together. With a good size teaspoon of dough, roll in hands to form ball. Then elongate ball a little. Dip in milk, then in sesame seed. Put on greased cookie sheet. Bake at 375° for 15 minutes.
Pound conch until tender. Soak in lime juice.	Cut into pieces. Put vegetables and salt into pot with enough water to cover generously. Simmer until nearly done. Add spices (to taste) and conch; cook until all is tender. Serve with Johnny Cake or fresh, hot Bahamian bread.
Heat 1/4 cup skim milk. Stir in coffee powder to dissolve. Add remaining milk, melted margarine and 1 teaspoon vanilla. Resift cake flour with salt, baking powder, 2 tablespoons cocoa powder and 1/2 cup sugar in mixing bowl. Add milk mixture to dry ingredients, stirring with fork until blended. Mix in oats. Do not overmix.
Cut head of cabbage into 8 pieces. Cook until partially tender; cool. Make Cheese Sauce.
Melt butter in a baking dish. Spread crumbs evenly in a dish. Pour coconut, nuts and chocolate chips over crumbs; pour can of Eagle Brand milk over top. Bake at 325° for 25 minutes.
Beat margarine with 1/4 teaspoon salt for 30 seconds. Add sugar, egg and anise; beat well. Add flour and beat until well mixed. Cover and chill about 30 minutes (until easy to handle). Divide dough in half. Roll into 2 (6-inch) rolls. Roll each in colored sugar. Wrap and freeze 4 to 6 hours. To bake, let roll stand at room temperature for 15 minutes. Cut into 1/4-inch slices; let stand 10 minutes to soften. Place on ungreased cookie sheet. Place M&M's on bottom half. Fold into bell overlapping candy slightly. Bake at 350° for 12 minutes.
Mix together milk, sugar and salt. Add yeast softened in water. Stir in egg and shortening. Mix in first with a spoon and then by hand the flour. Let rise until doubled. Punch down and let rise again. Roll out dough into a 10 x 15-inch rectangle. Spread with soft butter and sprinkle with cinnamon. Roll as a jelly roll. Cut into 12 equal slices.
Combine soup, chilies, onions, green onions, olives, sour cream, chicken and half of cheese. Place 3 heaping tablespoonfuls of mixture on each tortilla and roll. Place seam down in a greased 9 x 13-inch dish. Continue for all 10 tortillas. Spoon remaining mixture evenly over top and sprinkle remaining cheese. Cover with foil and refrigerate overnight. Uncover and bake at 350° for 45 minutes. (Best to bring to room temperature before baking.) Serves 10.
Crumble bread in bottom of casserole dish. Next, mix eggs and milk. After browning, add sausage, then cheese on top. Mix night before and refrigerate to cook next morning. Bake at 350° for 35 minutes.
Scald milk, add sugar, flavorings and salt. Mix together. Stir slowly into beaten eggs. Pour into unbaked pie crust. Bake in preheated oven at 400° for 20 to 25 minutes.
Mix sugar, flour, mustard, salt, vinegar and water together, cook until thickened. Add to beaten eggs and cook until thick.
Split ladyfingers. Arrange over bottom and sides of buttered 9-inch pie plate, flat side down, making a crust. Soften gelatin in brandy. Combine milk, coffee, salt, 1/2 cup sugar, vanilla and beaten egg yolks in top of double boiler. Cook over hot water, stirring until dissolved. Remove from heat and cool. When mixture begins to jell, fold in egg whites, beaten to a meringue with remaining 1/4 cup of sugar and cream of tartar, then fold in stiffly beaten cream and 3/4 cup nuts. Mound into ladyfinger crust. Garnish top of pie with remaining chopped nuts. Chill until firm. Serves 6 to 8.
Preheat oven to 375°. Grease a 13 x 9 x 2-inch pan. Empty biscuit mix into large bowl. Stir in milk and beat until smooth. Add remaining ingredients and blend well. Spread evenly in prepared pan. Bake 15 to 20 minutes. Cool in pan 10 minutes. Cut into 3 x 3/4-inch strips. Makes about 3 dozen cheese sticks.