HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon in 12-inch skillet until crisp. Remove bacon, crumble and reserve. Pour off all but 2 tablespoons bacon fat. Stir brown sugar, flour, salt and pepper into bacon fat until smooth. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and refrigerate no longer than 48 hours. Heat over medium heat, stirring occasionally until hot, about 15 minutes.
Mix together and chill at least one hour. Serve with tortilla chips. Easy and wonderful!
Combine crab meat, pepper and onion. Gently fold in mayonnaise. Mold the mixture into clean crab shells or other heatproof serving dish. Cover with melted butter and bread crumbs. Bake at 350° for 12 minutes or until crumbs are golden brown and mixture is hot.
Brown meat, onion and garlic. Pour off excess fat. Combine all ingredients and simmer 3 to 3 1/2 hours, stirring occasionally or until mixture becomes thick. Serve with plenty of cold beer and saltines.
In a bowl, beat the eggs until foamy. Add sugar, vegetable oil and vanilla. Beat until lemon colored. Peel and remove seeds from zucchini squash and grate coarsely. Add to mixture with flour, baking soda, baking powder, cinnamon and salt. Mix well. Add nuts. Bake in 9 x 13-inch pan at 350° for about 1 hour. Sprinkle with confectioners sugar when cool.
Dissolve jello in water; add other ingredients. Stir. Pour in Pyrex dish and chill until firm.
Melt yeast in warm water. Melt butter and set aside. Add to dry ingredients. Spoon in muffin tins. Bake at 400° for 15 to 20 minutes.
Bring water and lemon to a boil; add shrimp and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and de-vein shrimp. Place shrimp in a large heavy-duty, zip-top plastic bag. Combine vegetable oil and remaining ingredients; stir well and pour over shrimp. Seal bag; marinate in refrigerator for 8 hours. Drain before serving.
Heat oven to 325°. Grease 10-inch tube pan and dust with flour.
Brown ground beef and drain. Combine all ingredients in casserole dish. Bake 30 minutes at 350°.
Cream butter, add syrup, salt, and vanilla; blend. Stir in cocoa. Add milk and sugar alternately, beating until smooth and creamy after each addition. Add enough milk to make a good spreading consistency. Yield: 2 1/3 cups. Will frost, fill, and border 1 (10 inch) round, 2 layer cake.
Melt margarine. Add 1 cup chopped mixture. Add meat and cook a few minutes until changes color and meat seals. Add onion soup and simmer (do not dilute soup). Wash 1 cup rice and drain. Add rice to meat and 2 cups of water. Simmer to boil on medium heat. Lower heat and cover. Stir occasionally until rice is cooked.
Melt oleo in 9 x 13-inch baking dish. Mix pancake mix, sugar and milk. Pour evenly over butter. Spoon sliced peaches in lines over pancake mix. (With canned peaches, reserve most of the juice to be used after the cobbler has baked.) Bake at 350° for 35 to 40 minutes, depending on your oven. Serve with or without added juice.
Place all ingredients in blender. Blend for 30 seconds. Chill overnight. Serve with pieces of fresh fruit.
Cream butter and sugar until creamy. Add eggs one at a time, sour cream and flavoring, then flour and soda which have been sifted together. Pour into greased and floured cake pan. Bake in oven which has been preheated to 300° for 1 1/2 hours.
In casserole layer cooked noodles, corned beef, cheese and onion. Mix together soup with milk. Pour over layers. Top with crushed chips. Bake uncovered 30 minutes at 350°.
Combine ingredients and dip seasoned shrimp or any seafood in batter. Fry until golden brown.
Bring Karo and sugar to a boil. Add vanilla and peanut butter. Stir until melted. Pour mixture over cereal and mix until well coated. Drop by teaspoon onto waxed paper.
Cream the shortening and sugar. Beat in eggs and vanilla. Sift dry ingredients and add alternately with water. Lastly, stir in kraut. Pour into a greased and floured 9 x 13-inch pan or use two 8-inch square pans. Bake at 350° for about 30 minutes in the square pans, longer in the 9 x 13-inch pan. Check for doneness. When cool, ice with chocolate icing.
Brown sausage in a large Dutch oven, stirring to crumble; drain off pan drippings. Add celery, cook 10 minutes, stirring occasionally. Add next 8 ingredients; simmer 20 minutes. Add green pepper, cover and cook 10 minutes. Makes about 16 cups.
Heat oven to 350°. Grease pie plate. Beat all ingredients, except nuts, until smooth for 2 minutes in blender on high. Pour into pie plate, sprinkle with nuts. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes before serving.
Cook noodles in boiling water until tender. Place saucepan under cold running water and let noodles stand in cool water to prevent sticking together. Brown meat with onions; add sauce and set aside. Combine eggs, Ricotta and parsley. Line a 9 x 13 x 2-inch baking dish or lasagne pan with one layer of noodles. Layer with sauce, Ricotta mixture, Mozzarella and Parmesan. Continue layering until all ingredients are used. Bake at 350° for 30 minutes. This freezes well before and after baking.
In a casserole dish, put a layer of tuna, a layer of chips and cream of mushroom soup. Repeat layers. Cook until soupy, about 25 to 30 minutes at 350°.
Mix cream cheese, mayonnaise, salt, pineapple, onions, peppers and 2/3 cup nuts. Roll into ball and roll into remaining nuts. Refrigerate and serve with Ritz crackers.
Combine turkey and celery in bowl. Mix salad dressing (or mayonnaise), salt, poultry seasoning, onion salt, and pepper. Pour over turkey and celery. Toss. Serves 3 - 4.
In a pan, melt butter. Add onion, green pepper and salt; saute. Mix corn, eggs, muffin mix and 1 cup of cheese. Add the sauteed onions and peppers. Put in an 8 x 8-inch casserole dish. Bake at 350° for 40 minutes. Sprinkle with remaining cheese.
Pop the popcorn dry, no butter or oil. Put in a big roaster or pan (not plastic). In saucepan, mix white sugar and butter until you can spin a thread on medium heat. Then remove and add soda, then add milk. Beat until foamy. Pour over popcorn and mix. Put butter on hands and make balls. Wrap in paper (wax or plastic wrap) and you are done and they are good.
Brown ground beef. Mix all ingredients in crock-pot. Stir once. Cover and cook on low 10 to 12 hours or high 5 to 6 hours.
Prepare cake mix according to directions. Pour batter into a greased 10 x 15-inch jelly roll pan. Bake 15 to 20 minutes or until done. Cool in pan.
Butter a 9 x 13-inch baking dish. Line bottom with 8 slices of bread. Cover with sliced chicken meat; spread slices with mayonnaise and sprinkle with 1/2 cup Cheddar cheese. Top with remaining 8 slices bread. Beat together eggs, milk and salt and pour over entire casserole. Refrigerate overnight, or all day. When ready to bake, pour soup over top. Bake at 350° for 45 minutes. Sprinkle with remaining 1/2 cup of Cheddar cheese; return to oven and bake for 15 minutes longer. Serves 10. Can be multiplied.
Mix all ingredients together except crackers. Pour over crackers. Bake at 200° for 1 hour. Stir every 10 minutes.
Mix cream cheese, milk and sugar with a wire whisk. Gently stir in cool whip. Add remaining ingredients and whisk until well blended. Pour into graham cracker crust and chill.
Bake in 3 layers at 350° (may use tube or loaf pan). Cook about 45 minutes.
Mix all ingredients together. Chill if necessary. Form into balls and roll in granulated sugar. (I prefer medium-size cookies and scoop up 1 tablespoon of dough for each ball.) Place on cookie sheet and bake for 15 minutes. Cookies will flatten and crinkle. Delicious!
Mix together and pour into a large casserole dish. Top with crushed corn flakes. Pour melted butter over mixture. Bake at 350° for 45 minutes.
Cook hamburger meat, be sure to crumble it. Drain well. Warm up the sauce. Dip tortillas in the sauce and line the bottom of the pan with tortillas. Cover tortillas with meat and cheese and repeat with second layer and so on. Pour any sauce that's left over it. Then cover it with more cheese. Place in a 350° oven for 20 minutes or until cheese is melted.
Make a day ahead. Toast sesame seed and slivered almonds in broiler. (Watch as they burn easily!) Put the first six ingredients in large bowl and toss.
Saute in butter, sausage, pepper, celery, onions and garlic in iron pot. Cook until tender but not brown. Stir in remaining ingredients. Bring to boil. Stir once or twice and cover. Reduce heat to simmer. Cook about 20 minutes or rice is tender. Makes 10 servings.
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in melted chocolate. Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Add pecans and flavorings. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 35 to 40 minutes or until a wooden pick inserted in center of cake comes out clean. Shield cake with aluminum foil for the last 10 to 15 minutes; remove from pan and let cool completely on wire rack. Yield: One 10-inch cake.
Divide the ingredients on each slice of bread. Bake in oven until browned on top.
Dissolve sugar in 1 cup boiling water. Add instant coffee and let cool. Add vodka, 1 cup water and vanilla. Makes 1 quart Kahlua.
Combine all ingredients together. Beat for 2 minutes at medium speed. Pour into a greased loaf pan. Bake at 350° for 50 minutes.
Fry onions (cut up) and celery (cut up) until golden. Mix together tomato soup, mustard and brown sugar. Put beans, sausage, onion and celery in large roaster and mix. Add tomato soup mixture. Top with tomato paste mixed with water (do not mix with beans). Can put bacon strips on top. Bake for 1 hour at 375° or can mix all ingredients together and put in crock-pot.
Peel each shrimp shell down to the last section, leaving it and the tail attached to the shrimp. Cut down the back of each shrimp with a small, sharp knife and remove the black or white intestinal vein. Wash the shrimp under cold running water and pat them dry with paper towels.
Cook sugar and buttermilk slowly until it forms a soft-ball stage (I use a candy thermometer). Remove from the stove; add vanilla and nuts. Stir until it gets sugary. Turn out on wax paper-lined cookie sheet. Pull apart while still warm. Let dry completely.
Cream butter and 2 cups of the sugar. Add egg yolks. Mix soda to sour cream, then add to butter, sugar and egg yolks. Mix thoroughly, then add flour. Beat egg whites umtil they hold a peak. Beat in the additional cup of sugar, then fold into mixture. Bake at 325° for 1 hour and 20 minutes. Use a large tube pan.
Break broccoli in pieces. Add crumbled bacon and cheese. Mix mayo with sugar and vinegar and frost the broccoli. Let stand overnight in refrigerator. Stir well and serve.
Mix butter, flour and sugar like pie crust. Pat on cookie sheet. Bake 10 minutes at 375°. Mix brown sugar, eggs, salt and vanilla. Fold in pecans. Pour over hot crust. Bake at 350° for 10 minutes. Cool.
Cream together the butter and sugar. Add eggs and beat until smooth. Gradually add flour and vanilla. Beat well. Bake in greased and floured tube pan at 325° for 1 1/4 hours.
1. Preheat oven to 300 degrees F. Spray a 9 x 13 inch pan with non-stick cooking spray.
Mix all but last 2 ingredients and fold into potatoes. Add last 1/2 stick butter to cornflakes and sprinkle on top of potato mixture which is placed in a 13 x 9-inch pan before topping. Bake at 350° for 20 to 25 minutes. Test potatoes for doneness.
Brown sausage. Drain. Melt cheese and add sausage and tomatoes. Reheat until all ingredients are to your desired temperature. Serve with your favorite chips or crackers.
In small mixer bowl, combine cream cheese and sugar. Gradually add milk, beating until mixture is smooth. Stir in macaroon crumbs, dates and pecans. Beat cream just to soft peaks. Fold whipped cream into cheese mixture. Turn into pie shell. Chill until firm. Garnish with orange.
Drain and squeeze spinach in paper towel. Put all ingredients in food processor and blend. Refrigerate at least 4 hours. Serve in cored out cabbage with favorite crackers.
Preheat oven to 400°. Spray a 10-inch deep dish pie plate or quiche dish with butter-flavored cooking spray. Evenly layer zucchini, onion and tomato into prepared pie plate. Sprinkle Parmesan and cheddar cheeses evenly over vegetables. In a medium bowl, combine evaporated skim milk, biscuit baking mix, black pepper and parsley flakes. Mix well using a wire whisk. Pour mixture evenly over top. Bake for 30 minutes or until knife inserted in the center comes out clean. Place pie plate on a wire rack and let set for 5 minutes. Makes 6 servings.
Cook potatoes in boiling water. Peel and dice. Add vinegar and seasonings. Fry bacon until crisp. Cook eggs 4 minutes. Combine potatoes, bacon, 4 tablespoons bacon fat, soft-cooked eggs and onions. Keep warm until served.
Melt sugar and butter together until creamy. Beat in eggs, flour, salt and baking powder. Blend in cocoa, vanilla and walnuts and combine thoroughly. Spread batter into greased and floured 9 x 13-inch baking pan and bake at 375° for 25 to 30 minutes or until brownies test done. Remove from oven and while brownies are hot, cover with marshmallows. Cover pan with foil and let stand 5 to 10 minutes or until marshmallows melt evenly over brownies; let cool on rack. Meanwhile, prepare icing.
Brown hamburger; drain. Add tomato sauce, garlic salt and chili powder. Salt and pepper to taste. Simmer. Alternate layers of Fritos, hamburger, cheese, chiles and end with cheese on top. Bake at 350° for 20 minutes, or until cheese is completely melted on top. Serves 4.
Cook broccoli and drain. Cook rice. Saute onion and celery in butter. Mix rice, Cheez Whiz, broccoli and celery. Place in casserole and pour soup over. Bake 30 minutes at 350°.
Boil 1 pound of Mueller's elbow macaroni, drain and set aside. Melt butter in a pot over low flame. Slowly add flour and salt and blend. Stir constantly with milk added, and cook slowly over low heat until sauce thickens a little. Add Cheddar cheese. Mix with macaroni. Place in a large baking dish. Sprinkle with Parmesan cheese. Bake at 375° for 25 minutes.
Cream shortening and sugars, add egg and vanilla. Sift together flour, baking powder, salt and blend with shortening mixture. Add oats, Wheaties, nuts and coconut. Mix well.	Drop by small spoonfuls on cookie sheet. Bake at 375 for 15 minutes. Makes 3 dozen cookies.
Mix dry ingredients in a bowl. Pour in honey and milk. Mix with mixer on low setting just until mixed. Butter baking loaf pan and dust with flour. Preheat oven on 325°. Bake for approximately 1 hour (or until toothpick comes out clean). Serve plain for breakfast with tea or coffee as snack or dessert.
Mix all ingredients together like meat loaf. Roll in 2 or 3 rolls. Wrap in foil and refrigerate for 24 hours. Place on wire rack. Poke holes in foil. This is very important so the grease can get out. Bake 1 hour at 350°. Can freeze.
Cream sugar and shortening. Add eggs and bananas. Sift together flour, soda and salt and add to mixture along with nuts, chips and cherries. Bake in greased loaf pan for 1 hour at 350°.
Boil together for 5 minutes sugar, orange rind and 5 cups water. Strain and cool. Place tea bags in an enamel pot and pour over them	8 cups freshly boiling water. Steep 3 minutes. Strain. Mix the tea, syrup and fruit juices. Keep hot until ready to serve. Do not boil. Yield: 25 servings.
Salt and paprika the chicken the night before, so that it will stand several hours. In a casserole place bacon. Pour rice over the bacon. Place the chicken on the rice, pour cream of chicken soup over the chicken and rice. Then add water and pour same over the chicken. Cover with foil and bake at 350° for 2 hours. If you desire to have the chicken a light brown, remove the foil the last 10 minutes.
Saute peppers and onions in oil over high heat for 4 minutes. Stir in 1 tablespoon soy sauce. Combine 1/3 cup soy sauce and lime juice; pour over chicken in a large plastic bag. Marinate for 1 hour. Reserve marinade.
Crumble lamb into 10 to 12-inch frying pan over medium heat, stirring often, until meat is well browned. With a slotted spoon, transfer lamb from pan. Discard drippings and wipe pan clean with paper towel. To pan, add broth, onion, garlic and bell pepper. Stir occasionally on high heat until pan is almost dry, then stir often until dark brown bits stick in pan. Stir bits free with 2 to 3 tablespoons water. Repeat until brown bits form, then deglaze pan again with 2 to 3 tablespoons water. Repeat this step until onions have a deep, rich brown color, about 15 minutes total. Return lamb to pan along with tomato sauce, 1 cup water, sugar, cinnamon, cloves, nutmeg, lemon juice, parsley and hot pepper seasoning. Stir to free browned bits. Bring to boil over high heat, then reduce heat and simmer uncovered until mixture is reduced to about 3 cups, 15 to 20 minutes.
Mix well and add crab meat. Bake in 350° oven until hot and bubbly on top. Sprinkle cheese on top and serve with crackers when melted.
Grease Bundt pan well. Sprinkle pecans in bottom of pan. Space rolls evenly on top of nuts. Mix pudding mix, sugar and cinnamon; sprinkle on top of rolls. Melt butter; pour over rolls. Let set overnight. The rolls will rise and fill the pan. Bake at 300° for 25 minutes. Make glaze.
Bake cake as directed. Cool. Break 1/2 cake in bowl (small pieces). Add 1/2 pudding over cake. Put 1/2 Cool Whip over. Crush 1/2 candy over. Repeat with remaining ingredients in same order.
Chop all vegetables fine. Add the oil, lemon juice and salt. Mix and let set 2 hours.
Place all ingredients in a 2-quart saucepan and heat until boiling. Transfer to a crock-pot on low to keep warm while serving.
In a large pan, heat oil. Add onions and saute over medium heat for 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring occasionally, until bouillon cubes are dissolved. Gradually, add noodles and salt so that bouillon mixture continues to boil. Cook uncovered for 3 minutes, stirring occasionally. Stir in broccoli and garlic salt and cook 4 minutes more. Add milk and cheese and continue cooking until cheese melts, stirring constantly.
Drain pineapple; reserve juice. In small bowl, stir together cornstarch, reserved juice, corn syrup, vinegar, ketchup and soy sauce. In large skillet or wok, heat corn oil over medium-high heat. Add chicken and garlic; stir-fry 2 minutes. Re-stir cornstarch mixture; stir into chicken. Stirring constantly, bring to boil; boil 1 minute. Stir in pineapple and pepper strips; heat through. Makes 4 servings.
Cream the shortening. Add the brown sugar and mix well. Then add the eggs and blend. Add the ginger to the molasses and mix. Then add to the sugar mixture. Add the boiling water while stirring. Sift the remaining ingredients together and add to the sugar mixture. Mix well and then place in the refrigerator for 2 hours. Drop by the teaspoonfuls on a greased baking sheet. Sprinkle granulated sugar on the top before baking. Bake in a hot oven at 375° for 10 to 12 minutes. Makes 7 dozen cookies.
Peel tomatoes and lightly chop bell peppers. Mix all ingredients together and cook 1 hour. At end of cooking time, add tomato paste. Stir frequently, bring back to boil. Put in hot jars; seal.
Beat egg whites. Slowly add remaining ingredients. Pour into buttered pie plate and spray with Pam. Bake at 350° for 20 to 25 minutes. Chill 2 to 8 hours or freeze. Top with whipped cream.
Stew meat in as little water as possible until half done. Add rest of ingredients and cook together until done.
Mix all ingredients well. Cover with ice cubes and soak for one hour. Drain and wash well.
Cook onions in vegetable oil at medium heat for 40 minutes. Stir in cornstarch for 2 to 3 minutes. Remove from heat.
Combine ingredients. Mix well. Bake in 3-quart casserole at 400° for 30 to 35 minutes until golden. Yummy!!!
Dissolve jello in boiling liquid. Blend in cranberry sauce, crushed pineapple and chopped nuts. Spoon into mold and chill until firm.
Crush a few garlic cloves and simmer them in some olive oil to flavor it. Do not burn or overbrown them. Add stock to this after barely simmering the watermelon white cubes in it. Add the dried mushrooms and bay leaf and simmer for about 25 minutes to soften the cubes and to rehydrate the mushrooms. Serve hot with Tabasco sauce as an option for adding as well as cilantro leaves, shredded bacalao and Parmesan cheese.
Combine Cool Whip, milk and lemon juice. Pour into graham cracker crust. Refrigerate.
In a large bowl, measure 1 1/2 cups flour and 2 packages yeast. In a saucepan, blend milk, water, butter, sugar and salt. Stirring constantly, heat until warm. Pour into flour mixture and egg. Beat 1/2 minute at low speed, scraping bowl constantly. Beat 3 minutes at high speed. By hand gradually add 1 1/4 cups flour. Scrape from bottom and sides of bowl. Cover and let rise for 30 minutes in warm place. Make topping.
In a small bowl, stir together the sour cream and baking soda; set aside. Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream mixture. Stir in remaining ingredients until dry ingredients are just blended. Do not overmix. Divide mixture between 3 mini loaf pans (6 x 5 x 2-inch) and bake in a 350° oven for 40 minutes or until toothpick inserted comes out clean. Allow to cool in pans 15 minutes and then remove from pans and continue cooling on a rack. Yields 3 mini loaves.
Combine flour, sugar, baking soda, salt and cinnamon in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened; do not beat. Stir in vanilla extract, butter flavor, pineapple, 1 cup of pecans and bananas. Spoon batter into three 9-inch round greased and floured cake pans. Bake at 350° for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely. Spread frosting between layers, on top and sides of cake, then sprinkle the half-cup of chopped pecans on top. Refrigerate. Flavors blend and intensify upon standing for 24 hours after baking. Makes one 3-layer cake.
Beat the egg white. Add the rest of the ingredients. Put in nuts and stir until they are coated. Place in a flat pan. Bake at 250° for 1 hour or until golden.
Peel potatoes; cut in quarters. Cook covered in a small amount of boiling water for 20 to 25 minutes or until tender. Remove from heat. Drain. Re-cover the pot with potatoes. Meanwhile, in a small saucepan over low heat, cook garlic in milk until garlic is soft, about 30 minutes. Add milk-garlic mixture and white pepper to potatoes. Beat with an electric mixer on low speed or mash with a potato masher until smooth. Makes 4 servings. Calories 141. Total Fat: 0.3 g.
Makes a 9 x 13-inch pancake. Add walnuts or raisins, if desired. Bake at 350° for 45 minutes. Add sugar and cinnamon on top of cake for topping before baking.
Wash and dry apples. In a small heavy saucepan ove low heat, melt caramels with water, stirring frequently until mixture is smooth. Place each apple into bowl, spooning mixture over apple until it is completely coated. Insert wooden stick into stem end and remove from bowl. Scrape excess coating from bottom of apple. Place apples in greased waxed paper and chill until set.
Preheat oven to 350°. In a large bowl, cream the butter, peanut butter and sugar. Beat in eggs and vanilla. In medium bowl, combine flour, baking soda and salt. Add cream mixture, stirring until well combined. Stir in cereal; mix well. Drop by rounded tablespoonful onto ungreased baking sheet. Bake 12 to 15 minutes or until lightly browned. Makes 5 1/2 dozen.