HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in skillet. Put in chopped onion and chopped bell pepper. Saute both in the margarine, then add the sausage, the tomato sauce and the vegetables. Cover and simmer for 15 minutes, or until tender. Enjoy!
Mix with spoon all together. Put in greased bread pan. Bake at 350° for 1 hour. Remove from oven; butter top of bread. Remove from pan.
Mix in order given. Make into 2 rolls on wax paper and place in the refrigerator overnight. You may need to add a little more flour to handle when making into rolls. Slice and bake on greased cookie sheets at 375° for 10 to 12 minutes.
Blend dry ingredients in a large bowl. Add eggs, oil and buttermilk; mix until moist. Add nuts, etc. Fill greased or Pam sprayed muffin cups almost full. Bake 17 to 20 minutes. Turn out on racks to cool. Preheat oven to 400° to 425°. Makes 16 to 18 muffins.
Stir Bisquick, milk, sugar, sour cream and eggs until blended. Add blueberries. Pour slightly less than 1/4 cup onto hot griddle. Grease if necessary. Cook 2 minutes or until pancakes are dry on edge. Turn and cook another 2 minutes.
Mix 1/4 cup oil and garlic in blender. Rub wooden bowl with mixture. Tear lettuce; put in bowl with salt and pepper. Toss lightly. Mix together remaining oil and the vinegar; pour over salad. Toss well until coated. Add tomatoes and cheese; toss again.
Cut eggs in half lengthwise. Remove yolks, cut up finely. Add mayonnaise, sugar, mustard, salt and pepper. Mix until smooth. Fill egg whites with mixture using pastry bag or cookie shooter. Garnish with olive halves and paprika as desired.
Punch holes with knife in chops. Mix remaining ingredients. Spread marinade with brush over chops. Turn chops and do same to other side using all the sauce. Refrigerate 2 hours. Bake at 400° for 35 to 45 minutes. Place chops on platter and garnish with chopped red bell pepper and dill pickles.
Place apples in ungreased 8-inch square pan. Mix flour, brown sugar, oats, walnuts, cinnamon and margarine (softened). Mix and sprinkle over apples. Bake at 375° for 30 minutes or until top is golden brown and apples are tender.
Mix ingredients in order. Spoon onto cookie sheet. Bake at 350° for 20 to 30 minutes or until golden brown.
Combine all ingredients in a covered dish and cook 5 to 8 minutes on full power. Let stand 10 minutes. Cook 5 to 6 minutes on full power, then let stand for 5 minutes. Fluff with fork. I cook mine the longest amount of time. It may vary with different microwaves.
Bring water, salt and olive oil to a boil. Add noodles. Boil 12 to 15 minutes. Drain. Saute green pepper and onion in butter until tender. Remove from heat. Stir in soup, milk, mushrooms and black pepper. Arrange half of noodles in ungreased 13 1/2 x 8 1/2 x 2-inch baking dish. Cover with half of soup mixture. Top with half of cottage cheese and half of chicken. Sprinkle with half of Cheddar cheese. Repeat layers. Top with Parmesan and paprika. Bake at 350° for 45 minutes.
Separate the cauliflower into florets. Place these in a large bowl and chill in the refrigerator. Put the onion, celery leaves, sour cream, caraway seed, salt and Vinaigrette Dressing in a smaller bowl and stir until blended. Add this mixture to the florets and stir in thoroughly. Line a salad bowl with lettuce leaves before adding the salad. Makes about 8 servings.
Bake potatoes at 325° until you can easily pierce with fork (about 1 1/2 hours). Cut lengthwise. Scoop out potatoes, leaving enough of the potatoes to hold shells firmly together. Whip potatoes with margarine, whipping cream, Cajun Land Cajun seasoning, onions, meat and cheese. Refill potato shells with mixture. Reheat at 400° for 20 to 25 minutes.
Preheat oven to 350°. Cut round steak into serving size pieces. Put in large casserole dish. Top with tomato soup and onion. Salt and pepper to your taste. (Do not add water to soup.) Cover and bake about one hour. Serve with rice or mashed potatoes. Serves 4 to 6.
Dilute lemonade and 1 can orange juice as directed. Add the other can of orange juice without diluting. Add remaining juices and mix well. Divide between 2 half gallon containers and keep cool until ready to serve. Pour contents of one container into punch bowl and add ice. Stir to chill. Add one bottle of ginger ale and one bottle of soda; add half the strawberries. Serve. Repeat with remaining ingredients when needed.
Mix cream cheese, pineapple, cheese, onions and Worcestershire sauce. Form into a ball and cover with nuts. Chill for at least 2 hours before serving.
Mix together and pour over meat. Marinate overnight. Remove meat and dry on paper towels. Place on cookie sheet in single layer and dry in 200° oven for 6 to 8 hours, or until it feels dry. Cool and put in airtight jar.
Mix ingredients together in order listed. Bake in 3 greased and floured 9-inch cake pans at 350° for approximately 25 to 30 minutes, or until brown and pull away from sides of pans. Let cool for 10 minutes; remove from pans and frost.
Beat pudding mix and milk until thick.	Add Eagle Brand milk and fold in Cool Whip. Put vanilla wafers in bottom if 8x11x2 pan and around sides. Slice bananas and add a layer of bananas and a layer of pudding mix. Serves 10.
Cream shortening and butter until light and fluffy. Add sugar gradually while continuing to cream. Add egg and beat well. Beat in peanut butter and vanilla. Mix flour, soda and salt; add in gradually. Roll into small balls; place on greased cookie sheet. Flatten balls with fork tines. Bake at 400° for 10 to 12 minutes. Makes about 4 dozen cookies.
Mix all ingredients except Cool Whip, then fold Cool Whip in. Pour in crusts and refrigerate several hours (at least 2 hours).
In large pan, simmer crushed tomatoes and white beans. In a small skillet, add olive oil and saute onions, garlic and 2 hot peppers until tender. Add paste and saute another 10 minutes. Boil Ditali until almost package time. Only use enough water to cover when cooked. Add paste mixture to crushed tomatoes and beans and simmer a while. Then add Ditali, water and all to sauce and beans. Simmer 30 minutes and serve. Salt and pepper to taste. Serve with grated Parmesan cheese.
Soften yeast in water. Heat cottage cheese and butter to lukewarm. Combine sugar, onion, dill seed, salt, soda and egg. Combine 3 mixtures. Add flour and beat well. Cover and let rise until double (1 hour). Stir down and put into a greased 1 1/2-quart casserole. Let rise 30 to 40 minutes. Put in oven at 350°. Cook 40 to 50 minutes. Take out of pan immediately. Brush with butter and sprinkle with coarse salt.
Combine all ingredients and let set overnight in Ziploc bag. Preheat oven to 200°. Put a layer of aluminum on bottom rack. Place strips of meat over bars on top rack. Prop oven door open 1 to 2 inches. Jerky takes 6 to 10 hours to bake.
Heat oven to 250 degrees. Combine cereal and nuts in 13 x 9 pan. Combine corn syrup, brown sugar and margarine in a 2-cup microwavable bowl. Microwave on high 1 1/2 minutes; stir. Microwave on high 30 to 90 seconds more or until boiling. Stir in vanilla and baking soda. Pour over cereal and stir to coat. Bake 1 hour, stirring every 20 minutes. Spread on baking sheet to cool; break into pieces.
Into skillet, place sugar, flour, cocoa, milk, butter and vanilla and cook until thickened. Add well beaten egg yolks, very rapidly. Pour into baked pie crust and top with egg whites that have been beaten until peaks stand. When peaks stand, add 4 tablespoons sugar and cream of tartar and beat again before putting on pie. Brown in moderate oven.
Combine all ingredients except cheese. Put in greased 2-quart casserole. Bake, uncovered, for 15 minutes at 400°. Top with cheese. Bake 5 minutes longer.
Grease	a 9 x 13-inch pan. Layer pineapple and cherry pie filling. Sprinkle coconut on top.	Add dry cake mix. (Do not mix!) Sprinkle the nuts	and then drizzle the melted margarine over the top.	Bake at 350° for 50 to 60 minutes. Serve with whipped cream.
Top and core peppers. Salt inside. Mix rest of ingredients and stuff into peppers. Place in crock-pot. Cover with mix of water, one can of tomato sauce and one beef bouillon. Place inverted plate on top to keep peppers submerged. Cook on low for 8 to 10 hours.
Combine all ingredients in large bowl except vinegar, sugar and oil. Heat vinegar and sugar until sugar dissolves. Add salad oil to mixture; pour over vegetables and marinate. Cover tightly and refrigerate until completely chilled. Vegetables will be very crispy. Thinly round sliced carrots are optional.
Warm milk and add rice. Simmer, covered, until rice is cooked. Beat eggs and sugar until consistency of syrup. Mix 3 or 4 tablespoons of hot rice mixture into egg mixture and add to pot. Cook about 1 or 2 minutes. Add vanilla and raisins. Sprinkle with cinnamon and nutmeg, if desired.
Mix dry mustard and vinegar together well. Refrigerator overnight. Next day, beat 3 eggs. Add to vinegar mixture. Cook in top of double boiler for 20-25 minutes until thickened. Put into jars and keep in refrigerator. (Makes a good gift.)
Preheat oven to 350°. Combine flour, baking soda and salt in medium bowl. Cream brown sugar, granulated sugar, margarine and vanilla in a large mixer bowl. Beat in egg whites. Gradually beat in dry ingredients alternately with water. Stir in morsels and nuts. Drop rounded tablespoonful onto lightly greased baking sheets. Bake for 10 to 12 minutes or until centers are set. Cool for 2 minutes. Remove to wire rack to cool completely. Makes about 5 dozen cookies.
Roll pastry on floured surface into 12-inch circle; transfer to ungreased cookie sheet. Combine flour and Equal; sprinkle over peaches and toss. Arrange peaches on pastry, leaving a 2-inch border around edge of pastry. Sprinkle peaches lightly with nutmeg. Fold edge of pastry in. Bake tart in preheated 425° oven until crust is browned and fruit is tender, 24 to 30 minutes. Makes 8 servings.
Spread caramel topping on bottom of crust. Sprinkle with pecans; refrigerate.
Mix together whipped cream, cream cheese and instant pudding. Layer in crust bananas, pudding mix and blueberries.
Melt sugar; when melted, add water and butter and allow to dissolve. Scald milk and add to mixture. Beat egg yolks. Add brown sugar, cornstarch, salt and cold milk. Add mixture to hot mixture. Cook on low heat until thickened, stirring constantly. Cool; pour into baked 9-inch pie shell and cover with meringue. Bake at 325° for 13 to 15 minutes.
Brown beef with onions in Dutch oven. Add taco seasoning, salad dressing mix, beans, chilies, hominy, stewed tomatoes and water. Simmer 10 minutes. Keeps well in freezer.
Put 3/4 crumbs into a 7 1/2 x 11 1/2-inch casserole dish. Mix soups and chestnuts together (might want to add a little stock from chicken to make custard-like consistency). Place cubed chicken on top of crumbs in casserole dish. Pour soup mixture over and top with remaining crumbs. Dot with margarine. Bake at 350° for 30 minutes, until bubbly.
Cook pasta shells in salted water until tender; drain and rinse with cold water. Combine remaining ingredients in a bowl, except spaghetti sauce. Stir to mix. Stuff each pasta shell with mixture; set in baking pan. When all shells are stuffed, pour spaghetti sauce over the top. Bake at 375° for 30 to 40 minutes.
Mix vinegar with sugar until dissolved. Pour over sliced pickles. Refrigerate until ready to serve.
Boil sugar, syrup and water until it spins a thread. Add peanuts, stirring continuously until it turns a brownish gold. Take from fire, add butter, salt and soda. Pour onto buttered cookie sheet to cool.
Bring water, vinegar and salt to a boil. Add beans. Cook 15 minutes. Pack in jars and seal. (Have jars and lids hot.)
Place first 3 ingredients in a large bowl and mix well with a fork. Add shortening and mix with fork until ingredients are crumbly.
Heat oven to 350°. Heat chocolate and shortening over low heat, stirring constantly until melted. Remove from heat; mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in greased pan (8 x 8 x 2-inches). Bake until brownies begin to pull away from sides of pan, 30 to 35 minutes. Cool slightly. Frost with Chocolate Frosting if desired.
Mix together soup, water/wine and flour until smooth; combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. When ready to serve, adjust seasoning, if desired. Serve over noodles or with crunchy French bread (to soak up the gravy). Cole slaw is a nice winter accompaniment or serve fresh tomatoes on a bed of lettuce in summer. Yields 8 servings. Diabetic Exchanges: One serving equals 3 protein, 1 bread, 2 vegetable, 1/2 fat; also, 311 calories, 660 mg sodium, 103 mg cholesterol, 26 gm carbohydrate, 29 gm protein, 10 gm fat.
Combine 1 cup flour and 1/4 cup sugar; cut in margarine until it resembles coarse crumbs. Press mixture into bottom of 8 x 8 x 2-inch baking pan. Bake at 350° for 15 minutes or until light brown.
Grind peppers and onions (pour off brine). Drain. Cook peppers, onions and all other ingredients until it boils. Time 30 minutes and pack in jars with 2-piece lids.
Heat oven to 350°. Have an 8-inch square pan ready. Put flour, granulated sugar, 1/4 cup of the cocoa, baking powder and salt into the ungreased pan. Stir with a fork to mix well. Stir in milk and oil until well blended. Stir in nuts. Sprinkle brown sugar, the remaining 1/4 cup cocoa and the chocolate chips over the batter. Pour the hot water evenly over top. Bake 30 to 35 minutes until surface looks dry, like a brownie. Cool about 10 minutes, then scoop into serving bowl and top with a scoop of ice cream and a cherry.
Place apples in mixing bowl, add sugar. Stir, then let stand for 1/2 hour. Add oil and beaten egg, blend. Mix dry ingredients and add slowly, stirring good. Then add vanilla. Turn into greased and floured 8-inch square pan. Bake at 350° for 45 to 50 minutes, dust with xxxx sugar.
Slice all vegetables in thin slices. Layer squash, onion and tomatoes in narrow rows, dotting with butter and salt and pepper to taste.
Beat egg and 1 tablespoon water. Dip chicken in egg mixture, then crumbs. Brown in skillet; pour off fat. Stir in soup, 1/4 cup water, onion, basil, garlic powder and oregano. Cover. Cook 45 minutes, stirring occasionally. Sprinkle with cheese; cover and heat until cheese melts.
Grate apple, skin and all. Work in dry milk, Equal and vanilla. Bake at 350° for 10 minutes.
Mix all ingredients at once. Beat on medium speed for 10 minutes. Bake in tube pan for 45 to 55 minutes in a 325° or 350° oven.
Boil chicken and remove all bones, then chop. Blend soups, chili powder and Ro-Tel in blender. Add onion and blend smooth. Cut cheese into small cubes and add to soup mixture, then add chicken. Mix. Start with a layer of crushed Doritos in a 9 x 13-inch pan, then add a layer of chicken mixture and then Doritos until all is used. Bake at 350° for 30 to 45 minutes.
Cook vegetables; drain. Put in a 2-quart casserole dish. Cube Velveeta and layer over vegetables. Crush Ritz crackers and sprinkle over cheese. Melt butter and pour over crackers. Bake at 350° for about 45 minutes. Serves 6.
Cook sugars, milk and margarine to a soft ball. Remove from the stove and add peanut butter (I like to use extra crunchy) and vanilla. Stir well. Pour into buttered 9 x 13-inch pan.
Mix glue and 1 1/2 cups warm water in a large bowl. Add water and Borax mixture slowly (1/3 cup warm water and 1 teaspoon Borax), in 3 parts to the mixture of water and glue.
First you cook the noodels and add the suace and then add the meat and sezen. Then eat it!
Mix ingredients and put in a loaf pan. Pour on an 8 ounce can of tomato sauce over the meat loaf. Bake for 1 hour at 350°.
Mix together in a saucepan and heat thoroughly. Use wherever barbecue sauce is called for.
Sift together flour, salt and cinnamon. Set aside. Cream butter, peanut butter and both sugars until light and fluffy. Add eggs to creamed mixture. Gradually stir in dry ingredients to creamed mixture. Blend well. Stir in oats and raisins. Drop by tablespoons onto greased baking sheet. Bake at 350° for 15 minutes or less if you want chewy cookies.
Preheat oven to 400°. Sift together flour, soda, baking powder, salt and sugar. Cut margarine into mixture until mixture resembles corn meal. Stir in caraway seed and raisins. Set mixture aside. Mix together milk and vinegar. Let stand for 10 to 15 minutes. Add to dry ingredients, mixing until dry ingredients are moistened. Spoon batter into greased 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and let cool completely on wire rack.
Mix all ingredients together. Place in 2-quart casserole. Bake 50 to 60 minutes at 350°.
Cream butter, sugar and vanilla until light and fluffy. Continue beating on low speed, adding flour slowly. Mix until thoroughly blended.
Preheat oven to 425°. Spray bottom of 8 x 8-inch baking dish with vegetable spray. Peel, core and thinly slice apples. In a large bowl with rubber spatula, toss apples, lemon juice, cornstarch, cinnamon, nutmeg and 1/4 teaspoon of salt. Arrange in baking dish. In a medium bowl with fork, combine the flour and 1/4 teaspoon of salt. With pastry blender, cut in margarine until mixture resembles coarse crumbs. Sprinkle mixture over apples. Bake 40 to 45 minutes until crust is golden and apples are tender. Immediately sprinkle lo-cal sweetener over crust. Makes 9 servings.
Mix everything together. Drop small amounts onto cookie sheet lined with foil. Bake at 400° for 8 to 10 minutes. Let cool.
Mix the first five ingredients together. Dip chicken in melted butter and then roll in dry mixture. Bake at 400° for 20 to 25 minutes until juices run clear.
Heat shortening; add molasses, sugar and buttermilk. Cool and add egg (beaten). Sift all dry ingredients together. Add liquid mixture to make stiff dough. Divide into 8 even balls. Press into round cake pans and bake at 350° for about 20 minutes. Stack with applesauce or apple butter.
Fry bacon and remove from pan. Add thinly sliced onions, brown sugar, mustard and vinegar to drippings. Mix and simmer 15 minutes. In bean pot or casserole dish, combine pork and beans with drained Great Northern beans and drained butter beans. Add onion mixture and bacon; mix well. Bake, uncovered, at 375° for 1 hour.
Put melted butter in baking pan. Dip chicken in milk. Roll in flour, salt and pepper. Place in pan skin side down. Bake, uncovered, 30 minutes at 350°. Turn and bake 15 minutes. Add a mixture of the soup and buttermilk; pour over chicken and continue to bake until done and sauce is bubbly. Sauce is delicious over rice.
Mix together uncooked. Put in refrigerator for the next 3 days. Knead the mixture for 5 minutes each day. On the fifth day, form into rolls (6 to 8). Put into oven on a cookie sheet. Bake at 160° for 9 hours. Turn over after 4 1/2 hours.
Mix flour, 2/3 cup sugar and salt; gradually add milk.	Cook over moderate heat stirring constantly until mixture thickens and boils. Cook 2 minutes; remove from heat. Place small amount of mixture in beaten egg yolks. Stir and slowly add contents to hot mixture; cook 1 minute, stirring constantly. Add butter, vanilla and 1 cup coconut; cool slightly. Pour into baked pastry shell; cool. Cover with meringue made of 3 egg whites, dash of salt and 6 tablespoons sugar (see Marie Ritcher's meringue recipe printed in this book). Sprinkle 1/2 cup coconut on top of meringue. Brown in 350° oven for 15 minutes or until golden tan.
Combine carrots, salt and water in a saucepan; cook until crisp tender. Drain and return carrots to pan and add orange peel, butter, oranges and onion. Heat through. Serve immediately.
Cut shrimp in half and combine with remaining ingredients. Cover and refrigerate 30 minutes or more. Stir before serving. Serve on a bed of lettuce or on a croissant or sandwich roll. Makes 4 servings.
Prepare stuffing mix according to package directions. Roll each chicken breast around 2 times in prepared stuffing. Place in a greased 9 x 13 x 2-inch baking dish. Mix soup and milk together and pour over chicken rolls.
Mix all ingredients and heat in double boiler. Serve in chafing dish with assorted crackers.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. In a large bowl, stir flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1 1/2 cups of the chips and nuts. Reserve 1 1/2 cups of mixture. Press remaining mixture into bottom of pan. Bake 10 minutes. Pour Eagle Brand over hot crust. Top with 1 1/2 cups toffee bits. Sprinkle reserved crumb mixture and remaining chocolate chips over top. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining toffee bits while hot. Cool completely. Cut into bars. These bars freeze well.
Beat eggs in a large mixing bowl on high until thick and lemon colored. Beat in sugar, 1/4 cup at a time. Continue beating until mixture is very thick and pale. Add flour, baking powder, salt and lemon peel to egg mixture. Let rest in refrigerator at least 2 hours.
Cream shortening, sugars, egg, water, and vanilla. Add combined remaining ingredients. Mix well. Drop onto greased cookie sheet. Bake at 350° for 12 - 15 minutes.
In sequence listed, combine spinach, flour, eggs, cottage cheese, Cheddar cheese, salt and margarine. Pour mixture into buttered 8-inch square baking dish. Bake at 400° for 30 minutes.
Cook and debone chicken. Place in bottom of dish. Mix soup and cream together. Pour over chicken. Mix chicken broth and margarine together; mix with stuffing mix. Spoon on top of chicken and soup mixture. Bake for 45 minutes to 1 hour at 350° or until brown.
Combine all ingredients in large skillet and simmer until beef is tender. Serve over noodles.
Mix ingredients thoroughly in order, except flour. Add the flour to make a stiff dough. Drop by tablespoons onto greased cookie sheet. Bake in moderate oven (350° to 375°) for 10 minutes.
Scald and scrape pig's head. Cook pig head in a large kettle until meat falls off the bone. Reserve the broth or juice. Finely cut up meat. Dissolve head meat juice, vinegar, sugar and gelatin in a saucepan. Add salt, pepper and mixed spice to taste. Simmer until thoroughly hot. Place cut up meat in a bread loaf pan. Pour mixture over the meat and let stand until it is cool. Wrap and freeze. Thaw and slice to eat like luncheon meat.
In a small bowl, combine tomato puree, water, Italian seasonings and 1/2 teaspoon garlic powder.
Cook and drain broccoli. Mix all ingredients and put in a casserole dish. Crush Ritz crackers and sprinkle on top mixed with some grated cheese. Bake 1 hour at 300°.
Mix well. Store in airtight container. Mix 2 to 3 teaspoons with cup of boiling water. Sit back and enjoy.
Combine shrimp, mayonnaise, lemon juice, parsley, onion, pineapple, walnuts, salt and hot pepper sauce; mix well. Stuff celery stalks. Cut into 2 to 3-inch pieces. Makes 1 1/4 cups shrimp mixture.
Measure water into 2-cup glass measure. Gradually stir in dry milk powder until smooth. Microwave on High for 50 to 60 seconds or until milk is steaming hot. Stir in sugar until dissolved. Allow to cool before using.
Mix all ingredients together. Put in loaf pan. Top with ketchup and bake 25 minutes in microwave. Top with Saran Wrap while cooking.
Slice or dice potatoes with or without skins on. Amount depends on how many people or how big of baking dish you're using. Sprinkle all-purpose seasoned salt and dried or fresh onions over potatoes and top with some teaspoons of butter. If using a baking dish, do two layers of ingredients. Bake at 350° for 1 hour or until soft. Also, they make great potatoes for cookouts, on grill or over campfire.
Brown chicken breast under the broiler. Remove from pan. Use same pan to mix the remaining ingredients. Place chicken breast on top of mixture and cover with foil and bake (large pan) at 350° for 1 1/2 hours.
Cook rice; refrigerate. Boil shrimp in salt water for 10 minutes. Saute vegetables in margarine until tender. Add shrimp and rice. Mix well. Add soy sauce to taste.
Combine all ingredients. Cover and chill overnight or 8 hours. Yields 3 cups. Serve with veggies.
Heat oil in large saucepan. Stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients. Bring to a boil and simmer for 10 minutes. Makes 3 cups.