HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon until crisp. Remove bacon and set aside. Add potatoes and onions to the bacon grease and fry until lightly browned. Salt and pepper then add the bacon. Add just enough water to barely cover and simmer slowly about 15 minutes until the water cooks away. When water is gone, turn potatoes and finish browning and crisping.
Place one stick margarine in pan. Add Wesson oil. Add cocoa and water. Place this in pot and bring to a boil. Then pour mixture over flour, sugar and buttermilk. Stir mix. Then add baking soda, vanilla and eggs; mix well again. Then pour into greased and floured pan, 17 x 11 x 3/4-inch. Bake at 350° for 25 to 30 minutes.
Combine crumbs and margarine; press onto bottom of 9-inch spring-form pan. Bake at 325° for 15 minutes.
Brown meat and onion. Add taco seasoning and ranch dressing. Add all other ingredients. Simmer for several hours. Can use a crockpot.
Mix together and store in airtight container. Mix 3 or 4 teaspoons to 1 cup hot water for a nice cup of hot tea.
Mix sugar, cornstarch, salt and cold water together. Add this to the boiling water. Cook until thick, stirring constantly. Add to the egg yolks, lemon juice and butter or oleo. Cook 2 minutes longer. Cool. Put in baked pie shells.
In 1/2-inch deep dish, spread 1/4-inch layer of cream cheese. Top with crab meat and top with layer of seafood sauce. Serve at room temperature with crackers. (Great.)
Grease eight no. 2 cans. Fill about 3/4 full. Bake at 350° for 1 hour. Cool 10 minutes before taking out of can. Slice and spread with cream cheese and orange marmalade.
To Make Meat Shells: Combine ground beef, taco seasoning mix and ice water; mix well. Press meat mixture into bottom and up sides of mini muffin pans; set aside.
Mix the mayonnaise and dressing with beater. Add to the mixture. Salt and pepper to taste.
Mix all contents together and put into 13 x 9-inch pan and bake for 1 hour at 350°.
Crust: Blend pecans, brown sugar, cinnamon and cloves in processor. Transfer to bowl. Mix in the melted butter, press in the bottom of spring-form pan (9-inch). Press up sides, chill 30 minutes. Preheat oven to 350° and bake the crust until golden brown, about 20 minutes, cool completely on rack.
Shred the chicken breasts. Mix all together chicken breasts, cream of mushroom soup, peas, mushrooms, mayonnaise and lemon juice. Put in casserole dish. Top with grated cheese and croutons. Bake covered at 350° for 1 hour.
Brown hamburger. Put into casserole dish. Drain green beans. Mix green beans, mushroom soup, onion and cheese. Pour on top of hamburger. Cover with Tater Tots. Bake at 350° for 1/2 hour until brown.
Mix oleo, brown sugar and flour. Chill. Cut out. Bake at 325° for 8 to 10 minutes.
Mix all together at one time. Bake in Bundt or tube pan at 300° to 350° for about an hour.
Combine in saucepan butter, sugar, milk and salt; stirring bring to boil. Boil 4 minutes. Remove from heat, add vanilla, peanut butter and oats. Mix. Pour into 13 x 9-inch buttered pan. Let cool and cut into squares.
Mix sugar, shortening and boiling water. Cook to lukewarm. Mix cold water and yeast. Add to first mixture. Beat in eggs; add flour and salt. Place dough in bowl, cover and place in refrigerator. Make out rolls as you need them 2 to 2 1/2 hours before baking at 375° to 400° until done.
Drain pineapple, mix instant pudding with pineapple; add marshmallows, Cool Whip, cottage cheese and nuts. Mix well. Put into 13 x 9-inch pan. Chill overnight. Serves 6 to 8.
In a large skillet, saute onion and garlic until yellow. Add tomatoes and seasonings. With 2 knives, cut up and blend ingredients. Simmer sauce, uncovered, about 20 minutes until slightly thick.
Combine sugar, water, soy sauce, pineapple juice, oil, ginger and garlic powder. Stir until sugar dissolves. Pour over chicken and refrigerate 1 or 2 days. Bake for 40 minutes at 350°.
Combine flour, baking soda and salt in small bowl. Beat butter, sugar and brown sugar in large mixing bowl. Add eggs. Gradually beat flour mixture. Add morsels and nuts. Drop by rounded tablespoonfuls to ungreased baking sheets. Bake in preheated 375° oven for 9 to 10 minutes or until golden brown. Let stand for 2 minutes and remove to wire racks to cool. Makes about 5 dozen cookies.
Fry bacon until crisp. Crumble and place in bottom of pie shell. Saute onion in bacon drippings. Arrange over bacon. Place half of ham and 2 slices cheese over onions. Repeat layers of ham and cheese. Beat eggs and mustard together. Add to warm cream and beat again. Pour into pie shell. Bake in a preheated oven at 350° for 35 minutes.
Prepare rice according to directions on package. In a large skillet, brown ground beef and onion. Drain. Stir in remaining ingredients, except rice and cheese. Let simmer for 5 to 10 minutes. Remove from heat. Add cooked rice. Sprinkle with cheese.
Melt chocolate bits in Kahlua in top of double boiler. In blender, mix orange juice, eggs, vanilla and sugar. Add melted chocolate mixture and heavy cream and blend again. Pour into serving dishes and refrigerate from 4 to 6 hours. Serve with a dab of whipped cream or Cool Whip and sprinkle chocolate shavings on top.
Add soda to dates. Add water and let cool. Cream sugar and butter. Beat in eggs and the date mixture. Add flour, cocoa, salt, vanilla and 1/2 package chocolate chips. Pour this batter in a cake pan and sprinkle 1/2 cup nuts and 1/2 package of chocolate chips over the top. Bake in a greased and floured 9 x 13-inch pan for 35 minutes in a 350° oven.
Mix graham crackers sugar and oleo together for the crust. Press into a 9 x 13 inch pan. Dissolve jello, cool, mix cream cheese and sugar and vanilla, slowly add cool whip. Pour over crust.
Butter a 9 x 13-inch pan. Layer cheese and chilies and repeat. Mix flour, milk and eggs and pour over chilies. Bake at 425° covered for 30 minutes. Uncover and pour 1 cup salsa over chilies and bake 20 minutes more.
Slice beef across the grain in very thin strips. In skillet over high heat in 1 tablespoon hot margarine, cook 1/2 the beef and onion until meat is no longer pink. Set aside. Repeat with remaining margarine, beef and onion. Return meat mixture to skillet. Stir in soup and paprika. Heat through. Stir in sour cream. Serve over hot noodles.
Preheat oven to 300°. In a medium bowl, combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape sides of bowl, then add eggs and mint extract. Beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips; blend at low speed just until combined.
Brown chicken. Add onion, mushrooms, tomato sauce and paste. Simmer for 30 minutes. Prepare noodles separately using a tablespoon of oil in water to prevent sticking. Drain and spread each noodle. Ready to layer. Alternate layer sauce, noodles and cheeses in 13 x 9 1/4-inch casserole. Repeat. Bake covered for 30 minutes at 350°. Yields 12 to 14 servings.
Combine sugar, margarine, syrup and vanilla in saucepan; bring to a boil and boil 5 minutes. Remove from heat; add baking soda. Pour over popcorn in a large roasting pan; stir to coat. Bake at 250° for 1 hour; stir every 15 minutes. Remove from oven; cool and serve.
In large heavy nonstick kettle or Dutch oven, cook onion in oleo. Add remaining ingredients and 5 cups water. Cover and simmer 40 minutes or until vegetables are tender.
Cook macaroni in salted water until tender; drain. Beat egg in milk, Pam a square dish. Layer macaroni and cheese, repeat, then pour milk and egg mixture over macaroni and cheese. Bake uncovered at 350° for 40 to 50 minutes. Makes 6 to 8 servings.
Mix dry ingredients, then add the remaining ingredients. Drop by teaspoon on a greased cookie sheet. Bake at 300° for 20 or 30 minutes.
Melt caramels and evaporated milk. Mix chocolate mix, evaporated milk, vanilla and chopped nuts. Spread 1/2 of the batter in an ungreased 9 x 13-inch pan. Bake 6 minutes at 350°. Sprinkle a 6 ounce package of chocolate chips over hot batter. Drizzle melted caramels over the chocolate chips. Crumble or drop the remaining batter in small pieces over the melted caramels. Bake 16 minutes longer at 350° (no longer).
Sift flour; measure, resift with sugar and salt. Put oleo, shortening and cocoa in a saucepan; bring to a boil and pour over flour mixture. Add eggs, soda, buttermilk, vanilla and cinnamon. Mix well. Pour in a well-greased jelly roll pan. Bake at 350° for 20 minutes. (If you use a 9 x 13-inch pan cooking time will vary.) Frost cake hot from the oven.
Mix well and let set out of refrigerator all day, 8 to 12 hours, until very bubbly. Feed 2 or 3 times before making bread to avoid depleting your Starter. Take out one cup to make bread and return the rest to the refrigerator.
Mix instant pudding and milk together. Add Cool Whip before pudding mixture is set. In a 9 x 13-inch dish layer as follows:
Cook the chicken breasts, debone and dice. Place in bottom of baking dish. Mix the soup and broth. Pour over the chicken. Cover with the cheese slices. Sprinkle with the stuffing. Bake at 350° for 30 to 40 minutes. Serve over rice, mashed potatoes or toast.
Mix yeast and warm water in bowl and set aside. Heat cottage cheese. Do not boil. Add cottage cheese to yeast and water. Now add remaining ingredients. Mix all ingredients thoroughly. Place on floured board. Knead and shape into loaf. Snip top. Grease top. Let rise in pan until doubled in size. Bake at 350° to 375° for 30 or 35 minutes. Excellent toasted.
Heat oil and stir in the crackers. Add the rest of the ingredients and stir well.
Cook beef, onion and garlic until done. Drain off fat. Stir in taco seasoning mix and water. Bring to a boil. Reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally. Meanwhile, arrange taco shells on a baking sheet lined with paper towels. Warm in a 350° oven for 5 to 10 minutes. Stuff each taco shell with meat, tomatoes, cheese, lettuce and top with taco sauce.
Slice a pound cake and place in the bottom of a 9 x 13-inch pan. Sprinkle orange juice over pound cake. Add a thick layer of fresh fruit; can be mixed or fruit of choice. Mix vanilla pudding with milk; when thick, add part of container of Cool Whip. Spread this mixture over fresh fruit. Spread rest of Cool Whip over the top. Refrigerate for several hours before serving.
In large bowl, blend cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic. Add milk to make mixture creamy. (Additional milk, if needed.) Stir in 2 tablespoons cheese, fold in crab meat, pour into 1-quart baking dish. Top with remaining cheese. Bake at 325° approximately 30 minutes or until bubbles show and top is light brown. Garnish.
Mix pretzels, oleo and sugar; press into 9 x 13-inch glass casserole dish. Bake at 400° for 8 minutes.
Tie nutmeg, cinnamon and allspice in a cheesecloth bag. Take with tea bags and brew 3/4 hour in the 2 1/2 cups water. Add sugar, cranberry juice, 1 1/2 cups water, orange juice and lemon juice. Serve piping hot. Makes 1 1/2 quarts.
Slice donut in half lengthwise. Place one slice of pineapple in between donut halves. Place marshmallows in donut "hole". Wrap in aluminum foil. Place in coals for about 5 to 10 minutes until warm and marshmallows are melted.
Cook potatoes until tender; cool slightly and peel off skins. Cut potatoes into 1/4-inch slices. Layer potatoes in greased oblong (10 x 6) dish, then apples over top. Pour orange juice over all. Mix brown sugar, ginger and cinnamon. Sprinkle over apples. Dot with butter or oleo. Bake at 350° about 30 minutes. Makes 6 servings.
Preheat oven to 350°. Mix apples and sugar set aside. Grease and flour an oblong cake pan. Add margarine and eggs to apple mixture. Mix in flour, baking powder, nutmeg, soda, and cinnamon. Pour into a pan (larger size the better). Sprinkle top with a little table sugar and bake for 45 minutes, watching for it to turn dark golden brown.
Cook meat and onion until done; drain. Spray casserole dish with Pam. Combine all ingredients; pour into casserole dish. Bake at 350° for 45 minutes.
Drain pineapple to make 1 cup juice. Put in saucepan and bring to boil. Add pineapple; remove from heat. Mix Jell-O in 1 1/2 cups of boiling water and 1 1/2 cups of cold water. Mix pineapple in Jell-O, then add marshmallows. Chill until almost firm, then add cottage cheese, Cool Whip and nuts. Chill until firm.
Blend first three ingredients together; stir in cheese and broccoli. Pour into buttered, 2-quart casserole. Top with crumbs. Bake at 350° for 45 minutes. Yields 8 to 10 servings. You can make 1/2 receipt.
Dissolve yeast in warm water. Cut shortening into flour, sugar, baking powder and salt. Add yeast and buttermilk. Stir well. Put mixture on floured surface. Knead a little and roll out. Cut with biscuit cutter. Great to make ahead; will keep 3 or 4 days in refrigerator. Bake at 400° approximately 10 minutes.
Brown ground beef in a skillet with onion and garlic. Drain well. Combine with cabbage, carrots, rice, soup, water, pepper and cumin in a 3-quart casserole dish. Bake in 350° oven, covered, for an hour. Or cover dish with plastic wrap and cook on High (100%) power in microwave oven for 15 to 20 minutes, stopping twice to stir. The casserole is done when cabbage and carrots are tender. Makes 4 to 5 servings.
On bottom of 2-quart glass casserole dish (not too deep), spread browned hamburger and refried beans. Mix sour cream and taco seasoning and layer on top of hamburger/beans. Next, layer picante sauce. Continue layering remaining ingredients, ending with Cheddar cheese. Cover and chill. Serve with Tostitos.
Roll chicken in flour. Fry until lightly browned. Place in roaster or baking dish and bake at 350°F for 1 1/2 hrs. Combine remaining ingredients. Pour on chicken and bake for 1 1/2 hrs. longer.
Beat cake mixes, eggs and oil (batter will be very stiff). Roll into 1-inch balls. Place on ungreased baking sheets and flatten slightly. Bake at 350° for 8 to 10 minutes or until a slight indentation remains when lightly touched. Cool.
Mix all ingredients thoroughly. Roll into 2 balls. Roll in reserved chopped nuts. Garnish with cherries and fresh parsley. Chill before serving. Serve with crackers.
Mix ingredients in order. Roll in balls. Bake for 10 to 12 minutes at 350°.
Saute vegetables until tender. Pour on serving plate. Top with soup. Serve over cooked rice or as vegetable dish.
Heat the oven to 350°. Combine all the ingredients. Pour mixture into a baking dish. Cover with foil and bake about 25 minutes or until thoroughly heated.
Cut potatoes in cubes; cover. Cook in oil until potatoes are half done. Add onions and wieners. Cook until tender, stirring occasionally to keep from sticking.
Brown hamburger, onion and bell pepper. Add corn, barbecue sauce and Cheez Whiz. Simmer for 20 minutes. Add chili powder. Put some Fritos on top. Heat in 350° oven for 5 to 10 minutes.
Combine sugar, milk and oleo. Boil 1 minute. Add salt, vanilla, peanut butter and oatmeal. Mix well. Drop on cookie sheet or foil. Let stand until cool.
In a deep dish or pan of any size you choose, put a layer of slices of bread until bottom is covered. Next, combine apples, sugar, beaten egg, nutmeg, cinnamon and milk. Spread apple mixture over slices of bread. Alternate a layer of bread, then a layer of apples until pan is full.
Heat oil and add beef and cook quickly until browned. Combine soy sauce, water and 1 tablespoon of sugar. Pour over beef. Bring to a boil and add sliced onions and pepper. Cook on high for 4 minutes. To thicken, add 1 tablespoon of cornstarch, blended with 2 tablespoons of cold water. Add to mixture and cook for 15 to 20 minutes. Good over rice!
Cook and stir sausage and onion in 3-quart saucepan until sausage is light brown. Drain fat off. Stir in tomatoes, garbanzo beans, broth, water, zucchini and basil. (Break up tomatoes with fork before adding to soup.) Heat to boiling. Reduce heat; cover and simmer until zucchini is tender, about 5 to 10 minutes. Serve and let each person add Parmesan cheese to taste.
Combine sugar, cornstarch and spices; add pumpkin. Beat egg yolks; add milk and pour into pumpkin mixture. Add 1/2 teaspoon salt and margarine; mix well. Cook over low heat until mixture thickens. Pour into baked shell.
Cook Rice-A-Roni as instructed on box. Cool it. Chop green onions and whole pepper. Drain marinated artichoke hearts and save liquid. Slice artichoke hearts in halves. Mix all ingredients. To the liquid of the artichokes, add mayonnaise and curry powder; toss with other ingredients and serve cold.
Bring broth to boil. Break eggs into broth, stirring until done. Place both breads in large bowl. Add remaining ingredients. Pour broth over bread mixture. Toss lightly until crumbs are damp, not soggy.
Melt butter in iron skillet with onion and celery and cook over low heat until onions are clear. Add tomatoes and bring to a boil, about 2 minutes. Add bread crumbs (saving some for top) and stir well. Add parsley and meat, if desired. Turn into a 1-quart casserole and dot with butter and slices of bacon. Sprinkle top with bread crumbs. Bake at 350° until the top is brown. Serves 4. May be used with fresh tomatoes as well.
Combine cheese and pineapple until smooth. Add 1 cup pecans and remaining ingredients. Chill. Shape into one or 2 balls. Roll in remaining pecans. Chill.
Add all ingredients and beat until batter is liquid. Pour into buttered spring form pan, then place in water in broiler pan. Bake at 350 for 65 minutes. Turn off oven and leave cake for another 30 minutes with the door shut and then 30 minutes with the door open.
Combine all ingredients. Pour into greased 9-inch casserole dish. Bake for 45 minutes at 350°.
Combine mayonnaise, sugar, salt, pepper, celery seed, vinegar and oil; then pour over shredded cabbage.
Cook potatoes and carrots until tender; drain. Cook celery and onions in 1 quart water with bouillon cubes added. Combine vegetables, soup and Velveeta. Heat thoroughly. Microwave or steam broccoli 5 minutes. Add as last ingredient before serving.
Mix rhubarb and sugar together. Let stand overnight. Next day, boil 5 minutes. Remove from heat and add strawberry jello. Mix together and put in glasses and cover. Must be kept in refrigerator.
In skillet, brown beef and onion in shortening. Stir to separate meat. Add next 4 ingredients and cook 5 minutes, stirring now and then. Serve on buns. Garnish with onion and tomato slices. Makes 6 sandwiches.
Toss melted margarine with stuffing. Cover top with crust. Bake at 350° for 45 minutes.
Cut Crisco into flour and salt. Combine egg, water and vinegar. Combine both until flour is all moistened. This will keep in refrigerator for up to 2 weeks.
Melt margarine and cool. Add all other ingredients and stir. Dough will be soft and sticky. Place in an airtight container and store in refrigerator several hours before using. (Dough will keep a week.)
Prepare brownie mix to make cake brownies (better if you use the one that has walnuts in the mix with it). Bake in 13x9x2 pan. Cool. Crumble in small pieces. Prepare pudding mix per directions on box but omit chilling. (Sugar free is good, too.) Place 1/2 of crumbled brownie mix in three quarter trifle bowl. Top with half of the pudding mix, half of the crushed candy pieces, and half of the cool whip. Repeat layers. Garnish with chocolate curls, cover with saran wrap, and chill for at least eight hours before serving.
Combine gelatin and cold water. When dissolved good add the next four ingredients. Combine all and add remaining ingredients. Can be put in a serving dish or a square baking dish.
Fill 4 pint jars with 1 inch chunks of salmon only to the neck of jar. Put lids on. Use 1 quart water in pressure cooker with rack plus 1 tablespoon of vinegar to keep jars from becoming cloudy. Pressure at 10 pounds for 90 minutes. Cool for 30 minutes, then tighten caps.
Cream first 2 ingredients. Add egg and beat well. Mix and sift flour, baking powder, salt and nutmeg. Add alternately with milk to egg mixture. Fill greased muffin tins 2/3 full. Bake at 350° for 20 to 30 minutes or until golden brown. Remove at once and roll in melted butter, then in brown sugar and cinnamon mixture. Makes 12 medium sized muffins or 18 small ones.
In a large bowl, add vanilla pudding and skim milk until smooth. Stir in Cool Whip and Eagle Brand milk. Add as many cookies and bananas as desired. You may add a sprinkle of cinnamon or pineapple, if desired.
Combine dry ingredients in mixing bowl. Add eggs and oil, stirring until dry ingredients are moist. Do not beat! Stir in vanilla, pineapple, nuts and bananas. Spoon into well-greased cake pans. Best done as layer cake but you can substitute a Bundt pan. Bake at 350° for 30 to 45 minutes or toothpick inserted into center of cake comes out clean. Frost with Cream Cheese Frosting.
Melt butter; saut onion and celery about 5 minutes. Add salt, pepper and seasoning. Add diced potatoes and cover with water; cook uncovered over medium heat about 15 minutes until potatoes are soft. When most of water is evaporated, add parsley, milk and evaporated milk. Add clams and juice and cook over low heat about 10 to 15 minutes (do not overcook).
Beat first 6 ingredients until creamy. Add dry ingredients. Blend well. Stir in oatmeal. Drop by spoonful on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Do not overbake. May also add raisins, nuts or chocolate chips.
In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into an ungreased 8 x 4 x 2 in. loaf pan. Bake, uncovered, at 350 degrees for 1 1/4 hours; drain.
Remove seeds from peppers. Chop vegetables very fine. Arrange vegetables in layers, sprinkling each layer with salt and let stand overnight. Drain and add remaining ingredients. Cook until tender, stirring occasionally. Pour into hot, sterilized jars and seal. Makes 12 pints.
Cut off stems and take out seeds of hot cherry peppers. Mix 2 parts water to one part vinegar. Soak pepper shells in brine for 12 hours. Drain well. Stuff with 1 to 2 anchovies, depending on size of pepper. Ready to eat or put in jar and cover with oil to seal. Amounts depend on quantity desired.
Saute onion in butter for 2 minutes. In large pan, bring broth and chicken cubes to a boil; add onion mixture and noodles. Boil for 12 minutes; add cooked broccoli, milk and pepper. Cook 4 to 5 minutes. Add cheese. Cook at low temperature until noodles are done.
Cream mayonnaise and cheese together. Add lemon juice. Chop cucumber very fine and add to cheese mixture. Add remaining ingredients plus a dash of Tabasco, garlic salt and seasoned pepper. Chill and serve on bread.
Cook spaghetti. In large skillet, cook bacon. Pour off fat. Remove bacon. Saute onions and pepper in butter. Stir in cooked spaghetti. Add crumbled bacon. Add eggs and stir until eggs are done. Mix well. Put on plates and add Parmesan cheese. Serve immediately. Serves 4 hungry people.
Mix in the order given. Shape dough into balls and place on baking sheet. Dip a fork or glass bottom in granulated sugar, then use to flatten cookies. Bake at 350° for 10 to 12 minutes. This is a large recipe which will make about 100 cookies.
Preheat oven to 350°. Cook potatoes and mash. Combine all ingredients except the marshmallows. Spoon mixture into a greased 1 1/2-quart casserole. Top with marshmallows and bake 25 to 30 minutes or until the marshmallows are golden brown.
Mix all together; add enough salmon liquid to hold together. Mold into soft ball. Serve with crackers.
In the sifter, combine the flour, cocoa, sugar and salt. Sift into a greased 9 x 9 x 2-inch baking pan. Make 3 holes in this dry mixture. Into one hole, pour the oil; into the next, the vinegar; into the next, the vanilla. Pour the cold water over it. Beat with a spoon until it's nearly smooth and you can't see any more flour. Bake at 350° for 30 minutes.
Heat butter in 3-quart casserole 1 to 1 1/2 minutes. Stir in onion and celery. Heat 4 to 6 minutes until tender. Combine cheese, soup and water in small bowl. Blend well. Heat 2 to 3 minutes until cheese melts. Stir into onion mixture. Stir in rice and broccoli. Blend well. Heat 6 to 9 minutes. Stir once. Sprinkle with paprika. Cover and let stand 2 minutes.