HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon until crisp. Dice or crumble bacon and reserve 2 tablespoons drippings. Combine drippings with vinegar, mayonnaise, salt and pepper. Toss cabbage with onion, green pepper and celery. Add dressing just before serving. Garnish with bacon bits. Serves 6.
Combine all ingredients, except 1 cup cracker crumbs, saved to	sprinkle on top of casserole.	Bake, uncovered, at 350° for 45 minutes. Yields 8 to 10 servings.
Cook peeled potatoes in boiling water until tender but not mushy. Drain and cool. Combine next four ingredients in medium saucepan. Stir in apricot nectar, hot water, and orange peel. Bring to full boil, stirring constantly. Remove from heat. Stir in butter. Cool slightly; stir in pecans. Cut sweet potatoes in halves and place in casserole. Pour sauce over potatoes so all are glazed. If desired, cover and refrigerate overnight. Bake, covered, in 375° oven for 25 minutes, or until sauce is bubbling. Makes 6 to 8 servings.
Blend together 1 cup mayonnaise, 1/2 cup sugar and 2 tablespoons vinegar. Mix vegetables and raisins together and chill. Just before serving, add 1 cup chopped nuts and 1 pound bacon (cooked crisp and crumbled).
Melt butter in 9 x 13-inch pan. Mix milk and eggs lightly with beater, then add sugar, salt and flour. Pour batter over melted butter. Bake in 350° oven for 20 to 23 minutes. Serve with maple syrup, jelly or butter.
Boil sugar and water for 5 minutes. Add butter. Pare potatoes; slice and arrange in buttered baking dish. Pour over 1/3 syrup and bake until brown in moderate oven (350°), basting twice with remaining syrup. Serves 6.
Mix mustard, salt, pepper and flour. Dredge steak in mixture. Brown well in fat. Put into roasting dish and sprinkle meat with onions, carrots, Worcestershire sauce, brown sugar and tomatoes. Cover. Bake at 325° for 1 1/2 to 2 hours.
Clean strawberries and crush thoroughly, one layer at a time, measuring 4 cups into a large bowl. Combine pectin with 1/4 cup sugar. Gradually add pectin mixture to fruit, stirring vigorously. Set aside for 30 minutes, stirring frequently.
Mix cornmeal, flour, salt, baking powder and pepper in bowl. Add milk and eggs. Stir to blend. Add onion and blend. More milk or cornmeal may be needed after onion is added to produce desired consistency. (Hush Puppies should be fried after fish is fried as heat should be reduced somewhat for them.)
Cook meat, onions and peppers together; drain. Mix flour and tomatoes. Add meat to vegetable mixture, then spices and mushrooms. Simmer 15 minutes. Cook noodles and drain. In 2-quart baking dish, sprayed with nonstick spray, layer noodles, cheese and meat mixture. Sprinkle evenly with Parmesan cheese. Bake at 350° for 35 to 40 minutes.
Heat oven to 300°. Stir together crumbs, sugar, cocoa and butter. Press onto bottom of a 9-inch spring-form pan. In a larger mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then peanut butter chips until smooth. Add eggs and vanilla; beat well. Pour over crust. Bake 55 to 65 minutes or until center is set. Cool. Refrigerate.
Combine cream cheese, pecans, onion and garlic salt. Spread on roll. Layer remaining ingredients. May be heated in foil.
Cook cherries, pineapple and sugar to boiling point. Add jello to hot mixture, stirring well to dissolve jello. A few drops of red food coloring may be added, if desired. When partially congealed, add nuts and refrigerate.
Boil potatoes with jackets on. Cool, peel and grate. Melt butter and mix with soup; mix all ingredients except potatoes. Mix well. Add potatoes and mix again. Bake in a 3-quart casserole 1 hour at 350°, uncovered.
Mix this together in a crock-pot. Boil on low for 5 months. Then add a spot of glue and a sprinkle of baking soda. Drop on the floor and you've got a good teacher.
Combine broth, lentils, onion, uncooked rice, wine and seasonings. Stir 1/2 of cheese into lentil mixture. Turn into 1 1/2-quart ungreased casserole. Bake, covered, at 350° for 1 1/2 to 2 hours, or until lentils and rice are tender, stirring twice. Top casserole with remaining cheese; return to oven. Bake until cheese melts.
Combine cranberries and sugar. Dissolve jello in hot water; add syrup and chill slightly. Add cranberry mixture, pineapple, nuts and celery. Pour into mold, chill until firm. Serve on crisp lettuce. Pass mayonnaise.
Fry ground beef with onion and drain off fat. Combine spaghetti sauce to beef. Cook lasagna until done; drain off water. In a large cake pan, put a layer of lasagna, then a layer of beef and sauce, then one each of the cheeses until everything is used, usually about 3 layers. Then put into the oven about 15 minutes or until cheese is melted.
Beat milk, eggs and Bisquick together until smooth. Before pouring into dishes, sprinkle 1/2 cup Cheddar cheese and 1/2 cup Mozzarella cheese into each dish. Pour Bisquick mixture over cheese, dividing equally between the two dishes. Bake 25 minutes. Cool for 10 minutes. Enjoy!
Mash bananas fine; add lemon juice. Mix in buttermilk. Cream butter and sugar; add eggs, then vanilla. Add flour mixture alternately with buttermilk. Bake at 350° for 30 minutes.
Mix cream cheese, salsa and salt until well blended. Spread cheese mixture in microwaveable pie plate or bowl.
Blend all ingredients together and bake 25 minutes at 350° in a 9 x 13-inch pan. (Do not grease.) Test for doneness with toothpick.
Brown sausage; drain and beat eggs with milk, salt and mustard. Add bread cubes, cheese, mushrooms and sausage. Pour into greased casserole. Bake at 350° for 45 minutes.
Dissolve jello in 1 1/4 cups boiling water. Drain pineapple and mix into jello. Mix cranberry sauce into jello. Let set slightly and add nuts.
Slice bananas and sprinkle with lemon juice. Strain the juice from the cans of fruit and mix the dry instant pudding in and stir. Pour over fruit and refrigerate.
In large bowl, combine all ingredients. Pour into greased 11 1/2 x 8 1/2 baking pan. Bake in preheated 400° oven 25 to 30 minutes, until edges are golden brown.
Mix vegetables together. Mix oil, sugar, salt and vinegar together and pour over vegetables. Best prepared 24 hours before serving.
Cook peas, drain and cool. Cut up hard-boiled eggs. Combine all ingredients and add enough mayonnaise to hold together. Refrigerate and serve.
Fry hamburg with chopped onion. Drain excess grease. Add tomatoes and enough water to make 2 quarts. Add barley, salt, parsley and pepper. Simmer for 1 hour. Add mixed vegetables and simmer for another 30 minutes.
Beat condensed milk and cream cheese to a smooth consistency. Pour in large bowl containing drained fruit cocktail, pineapple tidbits, mandarin oranges and diced apple. Blend thoroughly. Chill or freeze an hour before serving. Yields 15 servings.
Heat margarine in a heavy saucepan or skillet. Add and saute onion and pepper. Add flour; stir and cook until bubbly. Add chicken broth, milk, salt and pepper to taste. Cook, stirring constantly until smooth and thickened. Add chicken and parsley. Heat through and serve over rice, noodles or mashed potatoes.
Melt butter and chocolate. Add Rice Krispies. Stir until coated. Press into a greased 9-inch pie pan.
Combine jelly and pepper in small saucepan. Cook, stirring over low heat until jelly melts, about 5 minutes. Transfer to small bowl. Cover and refrigerate 2 hours or overnight.
Heat shortening in skillet. Brown beef; drain. Combine all ingredients, except pickle, in slow cooker; stir. Cook on low 6 to 8 hours or high 3 to 4 hours. Stir in chopped pickle. Makes 8 servings.
Beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds in a medium-size bowl. Add 1/2 cup of the flour, sugar, brown sugar, egg and vanilla. Beat until thoroughly combined. Beat or stir in remaining flour. Press dough evenly onto a 12 or 14-inch pizza pan that has been lightly greased, forming a rim around the edge. Bake at 375° for 10 minutes. Sprinkle with marshmallows and chocolate chips. Bake 5 to 8 minutes more, or until marshmallows are puffy and lightly browned. Immediately sprinkle with M&M's. Cool, cut into wedges. Makes about 10 slices. Kids love it!
Mince artichoke hearts very fine or use food processor. Mix all ingredients thoroughly. Bake in greased dish at 375 for 20 to 30 minutes.
Pour the ingredients in a greased 9 x 13-inch baking dish. Add over top a package Pepperidge herb stuffing mixture, then pour 1/2 cup melted butter over stuffing. Bake, uncovered, 1 hour at 325°.
Heat oven to 350°. Grease and flour pan (two 9-inch or 13 x 9 x 2). Stir together flour, sugar, cocoa, baking powder, baking soda and salt in mixing bowl. Add eggs (which are at room temperature), milk, oil and vanilla. Beat 2 minutes. Mix in the boiling water or hot coffee (I prefer coffee). Batter will be thin. Bake for 30 to 35 minutes for round pans or 35 to 40 minutes for rectangular pan. Check with toothpick. Cool and frost. Great with peanut butter cooked icing.
Cut cabbage up in small parts. Bring water to a boil with bouillon cubes and pepper. Add cabbage; cover with lid and let simmer for 10 minutes on medium heat.
Mix rhubarb, water, cinnamon, 1/4 cup flour and 24 packages Equal. Pour in a 13 x 9-inch pan. Mix 1 cup flour, oatmeal, 24 packages Equal and oleo. Put this topping on top of the rhubarb mixture. Bake at 350° for 35 minutes. Yields 6 servings.
Melt butter for later. Combine Crisco in boiling water; add sugar and salt and let cool. Dissolve yeast in lukewarm water. Beat in egg; add to first mixture and flour. Mix well. Cover and let rise 1 hour. Knead and roll on floured board to 1/4-inch thick. Cut in various sizes. Dip one piece at a time in melted butter and drop around in Bundt pan. Let set for 1 hour, then bake for 30 to 35 minutes at 350°.
Melt butter in pan. Add flour and blend well. Add milk slowly. Bring to a boil, stirring constantly. Add corn and sugar. Season to taste with salt and pepper. Add eggs. Mix thoroughly. Turn into greased baking dish. Bake at 350° for 25 to 30 minutes.
Combine spinach, cottage cheese and nutmeg. Fold stiffly beaten egg whites through the spinach mixture. Pour into a nonstick baking dish or use pie plate sprayed with Pam. Top with diced Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350° for 20 to 25 minutes (until firm).
Brown ground beef in large pot. Drain off fat. Add seasoning mix and tomatoes. Cook for approximately 30 minutes. Add Ragu sauce and heat thoroughly. Serve over noodles.
Brown meat; add onion and garlic. Add salsa and pepper. Simmer 10 minutes. Tear tortillas into bite size pieces. In buttered 9 x 13-inch casserole dish, layer half of the tortillas, half of the meat and half of the cheese; repeat. Bake, uncovered, at 350° for 30 minutes. Garnish rim with chopped tomatoes and 3 dollops of sour cream down the center.
Cook onion and garlic in 1 tablespoon shortening until tender. Add catsup and remaining ingredients. Turn into 1 1/2 quart casserole. Bake at 350° for 1 1/2 hours. Serves 6.
Beat eggs, add sugar, syrup and salt. Mix well. Stir in melted butter, vanilla and pecans. Pour into pastry shells. Bake at 325° for approximately 45 minutes, or until firm. Makes 3 regular pies.
Cook ground beef 3 to 4 minutes in a 2-quart casserole on full power. Drain fat. Add onion, carrots, celery and garlic; combine well. Cover and cook 8 minutes longer or until vegetables are soft; stir several times while cooking. Add remaining ingredients, except Parmesan cheese and squash. Cook, covered, on full power 5 minutes, then at half power 15 minutes. If sauce is too thick, add additional water.
In a 9 x 13-inch pan, melt butter at 350°. In a large mixing bowl mix sugar, milk and baking powder. Pour mixture over hot melted butter. Place canned fruit of any kind evenly over batter. Pour juice over all. Then sprinkle 1/2 cup of sugar over that. Bake at 350° for 30 minutes. Remove from oven and let sit 15 minutes. Serve topped with ice cream or whipped cream. (Personally I like pears used with this best.)
Stir sugar and chopped nuts into Master Mix. Combine milk and beaten egg; add to mix and blend well. Bake in greased loaf pan in a moderate oven (350°) about 1 hour. Yields 4 x 6-inch loaf.
Mix and press mixture of cake mix, butter and egg into 9 x 12-inch pan. Then mix together powdered sugar, butter, eggs and cream cheese until creamy. Pour over cake mix. Top with chopped pecans. Bake at 325° for 55 minutes.
Combine ingredients. Top with 1 cup grated cheese and 3/4 cup potato chips. Bake at 450° for 15 minutes.
In a large skillet, melt 2 tablespoons butter. Saute mushrooms until lightly browned. Add wine and tarragon and cook over medium heat until juices have evaporated. Set aside.
Cut bell peppers in strips. Season ground beef with salt and ginger. Make approximately 16 small balls. Combine egg and water. I dip each ball into mixture and then roll in flour. Saute in hot oil in large frypan (brown). Add brown sugar, cornstarch or flour, vinegar and soy sauce. Heat, stirring constantly until sauce thickens. Boil 3 minutes and add meatballs, peppers and pineapple in syrup. Cover and simmer approximately 30 minutes.
Cream butter and sugar. Add eggs, one at a time, beating after each. Add flour, 7-Up and extract. Mix well. Pour into greased and floured Bundt pan and bake at 350° for 1 hour.
Saute pepper and onion until tender. Add beef; cook. Add tomato sauce and chili powder. (Needs to be extra spicy; rice will absorb hot taste.) Add rice and 1 to 1 1/2 cups water. Stir. Cover and cook for 20 minutes over low heat. Stir occasionally.
Drain pickles; save juice. Cut pickles lengthwise in quarters, then in half (8 pieces each pickle). Put back in jar; layer with peppers and garlic. Dissolve sugar in pickle juice (save 1/2 cup of juice; don't use). Pour rest over pickles. Set at room temperature for 24 hours, then put in fridge.
Cook carrots, covered, in small amount slightly salted water, about 15 minutes. Add green pepper, cover and cook 3 minutes more. Drain pineapple; save juice. Combine sugar, cornstarch and salt; stir in reserved juice, vinegar and soy sauce. Cook and stir until bubbly. Stir in vegetables and pineapple; heat thoroughly.
Grease an 8 x 10-inch square cake pan. Put in cherry pie filling first. Next, cake mix, then melted margarine. Sprinkle brown sugar on top. Bake at 350° for 30 to 40 minutes.
In a small, heavy saucepan, heat margarine or butter and half of white baking bar or pieces over low heat, just until melted, stirring occasionally (mixture will separate). Meanwhile, coarsely chop remaining white baking bar or pieces; set aside. In a mixing bowl, beat with an electric mixer until foamy. Add sugar, then beat on high speed for 1 minute, until light. Add margarine mixture, flour, vanilla and baking powder. Beat until thoroughly combined, scraping sides of bowl often. Stir in nuts and remaining chopped white baking bar or pieces.
Beat eggs and stir in sugar. Add remaining ingredients. Pour into a well-greased 8-inch pan at 350° for 25 minutes. Cool on board. Cut into squares.
Mix all ingredients together and bake at 360° for 45 minutes in greased pan.
Mix the first 6 ingredients well. Add the flour. Roll out and cut with biscuit cutter. Put in a 450° oven until golden brown.
Fill large cooking pot at least 1/2 full. Brown ground beef and drain. Mix together all other ingredients except macaroni and potatoes. Cook around 30 minutes then add macaroni and potatoes. Serve when potatoes are tender.
Take 1/4 cup of cereal powder crumbs; set aside. Mix remaining crumbs and butter to make crust for pie. Pat mixture into bottom of greased pie pan. Then add pie filling on top; spread evenly. Sprinkle the 1/4 cup cereal crumbs on top. Preheat oven to 350° and bake for 35 to 40 minutes. Serve hot or cold.
Mix first 5 ingredients, then add flour one cup at a time, to make a firm dough.
Sift the first 6 ingredients together, then add the egg, oil and buttermilk. Stir only until moist. Pour into greased iron skillet that is lined with bacon. Bake for 15 minutes at 400°; bake for 15 minutes at 450°.
Combine eggs,	cream,	mustard, salt and pepper until well blended. Add 3/4 cheese, sausage and pepper.	Pour mixture into 8-inch square baking dish. Bake at 350° for 45 minutes. Sprinkle with remaining cheese and bake until cheese melts. Serves 4 to 6.
Boil water; add chicken breasts and cook for 30 minutes. Cut up into chunks. In an 8 x 10-inch or larger pan, layer casserole: Broccoli, cut into medium-size pieces; chicken and water chestnuts; soups, mixed together with milk and poured over chicken. Sprinkle crackers and cheese. Bake at 350° for 20 to 25 minutes. Serve with rice.
Mix all except catsup together. Bake at 350° for 45 minutes to 1 hour or until done. Spread catsup on top and bake for about 10 minutes.
Mix sugar and cocoa. Add eggs and vanilla, beat until smooth. Mix in flour. Add butter and mix thoroughly. Pour into a greased 13x9 pan. Bake at 350 degrees for 30 minutes.
Fry hamburger and pork; drain fat. Chop finely and add other ingredients. Lay a won ton wrapper on flat surface. Put about 1 tablespoon filling just below the center and wet edges of dough. Fold one corner of the dough over the filling to make a triangle and pinch edges of dough together to seal. Pull corners base together and pinch to seal. Repeat this process until all wrappers are used or filling is used.
Combine flour and seasonings; roll the chicken in the flour mixture. Using a Dutch oven or other heavy deep pan, fry the chicken in shortening at 350° for 15 minutes on each side or until tender.
Place tomatoes in bowl of chilled vodka. Serve on toothpicks with kosher salt.
Cream sugar and shortening. Add one egg at a time, beating well after each addition. Add orange juice, beat well. Add flour, beat well. Pour into a greased and floured tube pan. Bake at 325° for one hour or until done. Yields 15 servings.
Mix together and freeze. Serve with 7-Up. Garnish with cherry or orange slice.
Combine sugar, milk and butter in pan. Boil. Cook 1 minute. Remove from heat. Add remaining ingredients. Stir. Drop by teaspoon on waxed paper.
Cream shortening, vanilla and dark Karo syrup. Add beaten egg. Beat well. Add pudding mix and beat again. Measure flour, salt and baking powder. Add to first mixture, alternating with milk.
Mix all ingredients together, folding in sour cream. Bake at 325° for 1 to 1 1/2 hours.
Cook bacon over medium heat for 5 minutes, stirring frequently until crisp. Stir in pecans and cook 1 minute, until roasted. Drain all but 1 tablespoon fat from skillet; remove bacon and pecans to a paper towel. Add Brussels sprouts and stir to coat with remaining bacon fat. Stir in apple juice, cover and bring to a boil over high heat. Reduce heat to low and simmer 8 to 10 minutes (for frozen) or 10 to 12 minutes (for fresh). Before serving, add bacon, pecans, salt and pepper.
Heat oven to 375°. Knead flavor packet about 10 seconds. Mix cookie mix, flavor packet, egg and flour in a large bowl until moist (dough will be stiff). Shape into 1-inch balls; roll in nuts. Place about 2 inches apart on ungreased cookie sheet. Bake until set, 9 to 10 minutes. Immediately and carefully, press thumb in center of each cookie. Cool completely on wire rack. Fill thumbprints with frosting and candies. Makes about 3 1/2 dozen cookies.
Heat corn and milk together until hot. Gradually stir in eggs. Add 1/2 cup cracker crumbs and minced onion to taste; mix well. Pour into a buttered round casserole dish.
Combine sugar and water; bring to a boil. Continue to cook for 5 minutes. Cool. Combine juices. Add cooled sugar-water mixture.
Melt chips and add peanut butter. In large bowl, get ready marshmallows and chow mein. Grease 9 x 13 pan. Pour chips and peanut butter over noodles. Mix and spread in pan.
Combine all except for 2 tablespoons butter and stuffing. Fold in veggies and gently toss. Put in casserole dish. Mix stuffing and butter and sprinkle over vegetable mixture. Bake in 350° oven for 20 to 25 minutes.
Mix together and pour into parbaked pie shell. Bake at 325° for approximately 20 minutes or until firm almost to the center.
Preheat oven to 350°. Arrange chicken breasts in 13 x 9 x 2-inch baking dish. Drizzle the butter evenly over the chicken breasts and sprinkle with paprika.
Peel and thinly slice cucumbers; slice onion and set aside. Mix sour cream, vinegar, sugar, salt, pepper and dill weed. Add cucumbers and onions; mix well and chill.
Chill ingredients thoroughly. Combine ginger ale and grape juice in punch bowl. Add fresh strawberries to float in punch as a garnish.
Brown sausage, green pepper and onion. In soup pot, combine other ingredients, except macaroni and cheese. Add browned ingredients. Simmer 20 minutes. Add uncooked macaroni and simmer until tender, about 10 minutes. Before serving, sprinkle cheese on top. Serves 4.
Put all ingredients in soup pot and boil until tender. Cool; put in blender with 1/2 teaspoon margarine. (Only 14 calories per cup.)
Brown the hamburger and onion in oil. Place in a casserole dish. Add tomato soup and green beans. Spread mashed potatoes on top. Place in oven at 350° for about 30 minutes or until brown.
In a large bowl, mix all ingredients. Let stand 2 hours, stirring frequently until sugar is dissolved and "milk" is drawn (it gets really juicy). Punch holes in layers with fork, stack and fill layers. Refrigerate leftovers. Better made one day ahead.
Brown and drain sausage and beef. Add cheese and let melt, then add spices. Spoon onto bread and bake at 350° for 15 minutes. Serve or freeze.
Beat for 15 minutes. Use pastry bag; insert into cupcakes. Frost.
Mix pudding and milk. Place in refrigerator. Crush cookies (keep out 1/2 cup for garnish). Place remaining crushed cookies in 9 x 12-inch pan. Pour melted margarine on top; mix and press into pan. Mix the cream cheese and powdered sugar. Fold in 1/2 of Cool Whip and place on top of crust. Chill for 30 minutes. Put pudding onto cream cheese mixture. Spread second 1/2 of Cool Whip on top of pudding. Sprinkle reserved cookie crumbs on top.
In a pie plate or shallow bowl, combine butter, mustard, worcestershire and salt. In a plastic bag, combine bread crumbs and cheese. Dip chicken in butter mixture, then shake in crumb mixture. Place in an ungreased 13 X 9 baking pan. Drizzle with any remaining butter mixture. Bake at 350° for 40 to 45 minutes or until chicken is no longer pink and juices run clear.
Prepare cake and pudding according to package directions. Then crumble one layer of cake in bottom of punch bowl. Pour one-half of pudding mix over cake. Crumble other layer of cake into bowl and pour rest of pudding mix over that layer. Add pineapple, then cherry pie filling, then topping. Sprinkle nuts on top and chill.
In a heavy iron skillet, melt butter. Mix all ingredients, adding the beaten eggs last. Bake in skillet at 375°. Stir several times while baking. Bake 40 minutes. The iron skillet makes a crunchier crust.
Mix sugar, milk and cocoa in saucepan. Bring to boil. Cook 4 minutes. Remove from heat. Add butter and stir until frosting begins to thicken. Spread on layers.
In a blender or food processor, whirl to a paste the basil, parsley, pine nuts, olive oil and cheese. Add salt and pepper, blend to a smooth consistency. Serve with cheese tortellini or linguine.
Split Twinkies lengthwise and arrange with split sides up in a 9 x 13-inch pan. Prepare pudding as directed on box. Pour over Twinkies. Layer bananas on top and top with Cool Whip. Sprinkle nuts on top.
Chop onions, bell pepper and celery. Melt margarine in pot; add chopped vegetables. Saute. Add crayfish; squeeze juice of lemon over crayfish. Sprinkle with Tony's seasoning. Simmer for 20 minutes, covered. Add soups, Ro-Tel, Worcestershire, Tabasco and soybean sauce. Simmer 20 minutes, covered. Serve over rice.
Cream the butter and brown sugar until fluffy. Mix dry ingredients (except oatmeal) and stir into creamed mixture. Add oatmeal and 1 tablespoon of water. Mix until crumbly. Firmly press half of mixture into greased 9 x 13-inch pan. Spread with jam. Stir 1 tablespoon of water into remaining half of crumb mixture. Sprinkle over top. Pat smooth. Bake at 350° for 25 minutes.