HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble sausage without casing into deep, 3-quart microwaveproof casserole. Add onion and garlic; microwave, covered, on High until sausage is cooked through, about 7 minutes. Trim escarole and tear white and light green leaves into bite size pieces. Measure 3 cups packed leaves. Break up sausage with fork. Stir in escarole, cannellini beans with liquid, chicken broth, tomatoes with liquid, salt to taste, fennel seed and pepper. Break up tomatoes with spoon. Microwave, covered, on High for 15 minutes.
Place marshmallows and milk in double boiler and melt, set aside and cool, can put in pan of cold water to cool. When cool add: pineapple and cool whip. Can add crushed graham crackers for garnish.
Preheat the oven to 350°. Grease a 1 1/2-quart shallow baking dish. Drain the oysters; measure 1 cup oyster liquor and reserve. Combine the crackers, butter, lemon juice and salt and pepper to taste. Sprinkle a third of the crumb mixture in the bottom of the baking dish. Arrange half oysters over the crumbs. Sprinkle another third of the crumb mixture over the remaining oysters. Whisk the cream, reserved oyster juice, the sherry (optional) and Worcestershire sauce together; pour over the oysters. Sprinkle with the remaining crumb mixture. Bake for 40 minutes; serve immediately. (Leftovers will be good heated in microwave.)
Melt butter in pan. Add all other ingredients and bake at 350° for 15 to 17 minutes. Let it sit a few minutes after removing from oven.
In large stock pot saute garlic in butter for 5 minutes at medium-high. Stir occasionally so as not to brown the garlic. Add pepper, bay leaves, wine and chicken stock. Cook for 1 hour to reduce. Don't cover. If reduction is too severe, add 1 to 2 cups water. After 1 hour remove from heat for 20 minutes to cool. Add cream or half and half to pot, stirring constantly and return to medium-high temperature. When the soup begins to steam, add roux to desired consistency. If you have a wire whip this works best to stir. Cook for 20 minutes more and serve. Enjoy!
Spread crescent rolls out on large cookie sheet and bake at 325 degrees for 15 minutes. Cool. Blend together miracle whip, cheese and dressing mix. Spread on cooled crust. Cover with vegetables of choice.
Dissolve Kool-Aid in water with ice in a non-metal container. Add apple juice. Makes 16 servings.
Saute onion, celery and mushrooms in margarine until tender. Combine broccoli, soup and cheese; cook over low heat until cheese melts, stirring occasionally. Add sauteed vegetables to broccoli mixture. Stir well and serve hot with Doritos or Fritos.
Mix well. Pinch off pieces of dough about the size of a walnut and roll on floured board until thin. Put a tablespoon of any kind of fruit in the center. Wet edges to stick and fry. Pies can be frozen for later use. Makes about 40 pies.
Combine dry ingredients, add shortening and blend well. Add from 2 1/4 to 2 1/2 cups warm water, a portion at a time. Knead well, shape into small balls, flatten and roll out with a rolling pin. Place in a skillet that has been preheated to medium hot. Keep covered. Makes 4 to 5 dozen.
Mix all ingredients except muffins. Spread crab mix on cut muffins. Freeze. Bake at 350° for 20 minutes.
Spread 2 cups raw whole berries over bottom of baked shell. Mash or break remaining 2 cups berries, then add sugar, cornstarch and baking powder. Mix thoroughly. Put over heat and bring to a boil. Turn heat low and cook, stirring constantly, about 10 minutes. Cool. Pour over raw strawberries in pie shell. Refrigerate until thoroughly chilled. Top with whipped cream. Serves 6 to 8.
Crush cookies. Melt butter and mix with cookie crumbs. Pat into 9 x 12-inch pan to cover bottom. Soften ice cream and spread over crust. Freeze. Cover with fudge topping, then Cool Whip. Freeze.
Mix sugar and water. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and add flavorings. Serve warm with pancakes and waffles.
Cook wild rice following basic method on package. Brown chicken breasts in butter and remove and set aside. Brown onion, remove and set aside. Brown almonds and mix rice, onion, almonds, mushrooms and pimento. Place in buttered flat baking dish. Place chicken on top. Mix soup, sour cream, broth and salt and pepper. Heat until smooth. Pour over chicken. Bake at 325° for 1 hour. Serves 8.
In a large heavy pot, pour stewed tomatoes. Add garlic, green pepper and onion. Cook until tender, approximately 20 minutes over low heat. Add cream of mushroom soup, green onions, and Worcestershire sauce. Mix thoroughly. Contains 259 calories and 5.1 g. fat.
Mix lemonade, Cool Whip and milk together. Place in pie crust and put in refrigerator until firm.
Place the ingredients in layers in the order given. Mix the mayonnaise with a little milk or sour cream before adding. Top the Parmesan cheese with a handful of frozen peas. Do not stir. Cover and refrigerate overnight. Toss just before serving.
Sift into bowl flour, salt, baking powder, sugar and cocoa. Stir in milk and butter. Mix well, then add nuts. Pour into buttered 9-inch square baking dish. Mix brown sugar with cocoa and sprinkle over batter. Pour cold water over all. Bake for 45 minutes at 350°. Serve hot or cold with cream or ice cream.
Beat together the cream cheese, egg, 1/2 cup of sugar and 1/8 teaspoon salt. Stir in the chocolate chips and let stand. Sift together the flour, 1 cup of sugar, cocoa, soda and 1/2 teaspoon salt. Add the water, oil, vinegar and vanilla. Beat well together until blended. Fill cupcake papers 1/3 full with the chocolate batter, then top with heaping teaspoonfuls of the cheese batter and sprinkle with chopped nuts. Bake at 350° for 25 minutes. Makes 1 1/2 dozen.
In a large pan, combine first 9 ingredients. Heat to a boil. Simmer 30 minutes. Add leeks. Heat to a boil. Simmer until chicken is tender. Remove chicken and let cool. When it is cool enough to handle, cut into bite-size pieces. Skim any fat from broth and remove bay leaves. Put chicken pieces back and reheat.
Mix first 5 ingredients and roll into small balls about 1/2-inch in diameter. Chill. Melt chocolate in top of double boiler over warm water. Use dipping fork to coat the chilled coconut centers. Place on waxed paper to harden.
Combine cheese and onion with enough mayo to hold mixture together (probably a slight 1/4 cup per can of peas). Too much makes it soupy. Mix well. Gently fold in drained peas. Let mixture set overnight or at least several hours for the flavors to combine. (I usually double recipe for company and triple for picnics.)
Scrub potatoes well and cut into slices. Combine oil, cheese, salt, garlic powder, paprika and pepper in plastic bag. Add potatoes, a few at a time, and shake to coat. Spread on cookie sheet in single layer. Bake at 400° for about 30 minutes or until brown and tender.
Cream together shortening and sugars until light and fluffy. Add egg. Beat well. Add vanilla. Stir in. Sift together flour, baking powder, baking soda and salt. Gradually add dry ingredients to creamed mixture and mix well. Stir oats into mixture and mix well. Add chocolate chips. Shape into small balls and place on a greased cookie sheet about 2-inches apart. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from cookie sheet. Cool on racks. Yield: about 2 dozen.
Mix all together. Top with Kellogg's corn flakes crumbs or crumbs of your choice. Bake at 350° until set, about 45 minutes to 1 hour and 10 minutes.
Preheat oven to 350°. Grease a Bundt pan; combine all ingredients and mix well by hand. Pour into pan; bake 50 to 55 minutes.
Beat all ingredients. Pour into 3 greased and floured cake pans (8 or 9-inch). Bake at 350° for 20 to 25 minutes. Cool before icing. (Can use two layer pans or tube pan but have to bake longer.)
Steam cabbage. Cook rice. Chop onion and brown in skillet. Add meat, rice and milk (enough to moisten meat) and egg. Peel cabbage leaves and cut rind. Place meat mixture in center of rind end of leaf. Start rolling leaf. Fold in sides and continue to roll to end of leaf. Mix soup as directed. Place cabbage leaves in bottom of pot. Add some soup mixture. Place cabbage rolls in pot and cover with soup mixture. Cook on top of stove for approximately 2 hours or until done.
Put gelatine in ice cold water for 2 minutes. Put Jell-O in dish and add 2 cups boiling water. Add another 2 cups boiling water and stir. Cool and add 4 cups of drained fruit juice and water as desired. When thickens, add fruit or place fruit in serving dish and add gelatine mixture.
Wash and scrub ham with brush. Soak in cool water overnight. Drain and dry. Place ham in deep roasting pan with fat side up. Mix horseradish and brown sugar; add raisins. Brush on ham, reserving 1/2 cup. Pour orange juice in bottom of pan; cover and cook at 300° for 2 1/2 hours. Uncover and place pineapple ring with toothpicks. Fill rings with cherries and cloves. Brush top with remaining brown sugar mixture. Bake for 30 minutes at 350° or until pineapple shrink. Serve with applesauce and hot mustard.
Cut potatoes into cubes. Cook until potatoes are soft, but not mushy. Let cool. Blend other ingredients together and then add to potatoes. Stir or mix until all is evenly spread. Chill before serving. Great for barbecues, picnics or any time.
Combine all ingredients and bake at 375° for 10 to 12 minutes.
Mix buttermilk, sugar, soda and Crisco. Add dissolved yeast. Stir well until dough is formed. No need to let rise. Bake in muffin pan with compartments about 1/2 full. Bake at 450° for 8 to 10 minutes. May be stored in tightly covered plastic bowl and refrigerate. Use as needed.
Combine first 5 ingredients in LARGE bowl. Add eggs and oil. Stir until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, nuts and bananas. Pour batter into tube or Bundt pan. Bake at 325° for 1 hour or until cake tests done. (Insert a toothpick and it should come out clean.) Cool in pan for 10 minutes and then place on serving plate.
Melt chocolate in the top of a double boiler over hot water. Combine butter and powdered sugar in mixing bowl. Beat well until smooth and creamy. Beat yolks, one at a time, stirring constantly. Stir in chocolate, vanilla and nuts (if used). Chill until mixture is fairly thick, but not yet set. Drop mixture into small paper cups or spread on baking sheet lined with waxed paper. Refrigerate until set. Cut chocolate on baking sheet into bite-size pieces. Makes about 30 pieces. Preparation time: 25 minutes. Chilling time: 1 hour.
Put zucchini, butter and seasoning in skillet. Cover. Cook slow 5 minutes. Uncover and cook turning slices until barely tender, about 5 minutes more. Sprinkle with cheese. Toss. Serves 4.
Place parsley, bay leaf and onion in the casserole then add quail, soup, salt and pepper or paprika. Cover the dish and put into oven for 1 1/2 hours at 350°. When tender, make sauce as follows: Heat 1 tablespoon butter and add 1 tablespoon flour; when light brown add sauce from the birds; when boiling, remove from heat and add sherry, mushrooms and catsup. Pour over all the birds, return to the fire and when hot, serve in the casserole.
Melt margarine. Add bell pepper, celery and onions and cook until onions are clear. Add soup; stir in crawfish. Add rice and mix well. Put in baking dish; sprinkle with bread crumbs. Bake at 350° for 30 minutes.
Mix all ingredients together and bake 3 layers at 325° for 15 minutes or until done.
Combine butter, Crisco, sugar and flavoring in mixing bowl. In saucepan, take 3 tablespoons flour and milk and bring to paste. Cool. Put paste into mixture in mixing bowl and beat with mixer until desired consistency.
Heat oven to 375°. Grease an 8 x 8 x 2-inch pan. Place apple slices in the pan. Mix other ingredients thoroughly and sprinkle over apples. Bake 30 minutes or until apples are tender. Serve warm with light cream or ice cream.
Mix all ingredients together and bake at 350° for 1 hour. Serves 4 to 6.
Mix egg white and nuts. Mix sugar and spices. Pour over nut mixture. Bake in 300° oven for 25 minutes.
You can sour milk by adding 1 1/2 teaspoons vinegar to regular milk. Let stand a few minutes. Add soda to sour milk. Let stand. Cream shortening and sugar. Add sour milk alternately with flour and salt. Add eggs. Add chocolate. Add boiling water. Bake at 350° for 35 minutes in 9 x 13-inch pan. Makes a deep, rich cake.
Sift together flour, sugar, baking powder and salt. Add bran cereal. Stir in mashed banana. Now add skim milk and Smart Beat. Beat egg white until peaks form and fold into mixture. Spread muffin tin lightly with Smart Beat spread. Fill 2/3 full. Bake 20 to 25 minutes at 400°. Makes 1 dozen.
Saute onions, bell pepper and celery in butter. Add tomatoes, soup and cheese. Mix all ingredients together. Place in casserole dish and bake at 350° until hot.
Blend eggs, sugar, syrup and vanilla. Stir in pecans. Dump in pie shell. Bake at 325° for 1 hour.
Place chips in a medium bowl. Microwave for 2 minutes or until chips are melted. Stir every minute. Stir in marshmallows and nuts. Line cookie sheet with waxed paper. Spread candy evenly. Refrigerate until firm. Break into pieces.
Melt margarine in pan. Pour in a 9 x 13-inch pan, can of fruit with juice on top of margarine. Pie fillings are best for this recipe. Mix egg with flour and sugar. Crumble on top of fruit and bake 45 minutes at 375°.
Drain strawberries keeping syrup in a cup. Pour water over gelatin in bowl, stirring until dissolved. Add enough cold water to syrup to make one cup. Stir into gelatin. Chill until almost set.
Saute chopped	onion and minced garlic in 1 tablespoon salad oil. Add tomatoes, bay leaf, oregano and salt. Simmer 15 minutes, remove the bay leaf and set aside. Beat eggs with salt and pepper. Dip the sliced eggplant in the egg and fry in salad oil until brown, draining them on paper towels. Place layer of eggplants in a 12 x 7 1/2 x 2-inch baking dish. Spoon half of sauce over eggplants. Sprinkle crumbs on top, repeat layers and bake in 350° oven for 25 minutes.
Dissolve yeast in water in large bowl. Add milk, sugar, salt and egg, stirring until well blended. Add 1 cup flour and beat until smooth. (Don't worry if it doesn't dissolve all together, it will be fine.) Add melted margarine; blend and set aside. Take another bowl and add the 1 cup cold margarine and remaining 4 cups of flour. Cut the margarine and flour with a pastry blender or table knife until in fine particles like pie crust. Pour the yeast batter into the flour mixture; carefully mix and blend well. Cover with clear plastic wrap and refrigerate for 4 hours or 4 days. Remove the dough to floured board and knead several times to release any air bubbles, then divide the dough into 4 equal parts. Shape the portion to be used into a ball and refrigerate the rest. Roll out into a circle about 17-inches. Using a table knife, cut into 8 equal parts and roll up into a croissant shape. Place on ungreased cookie sheet; cover with dish towels and keep out of drafts. They will rise in 4 to 5 hours. In warmer weather, they will rise faster. Rolls may be lightly brushed with the egg wash as they begin to rise. Bake at 325° for 30 to 35 minutes. The complete recipe makes about 32 rolls.
Preheat oven to 375°. Grease an 8 x 8 x 2-inch pan. Sift flour, baking powder and salt together. In large bowl of electric mixer, combine butter, granulated sugar and eggs; beat at high speed until fluffy. At low speed, add dry ingredients alternately with milk. Fold in blueberries. Turn into pan. Sprinkle with brown sugar and cinnamon. Bake about 35 minutes. Serve warm. Serves 9.
Cream oil and sugar. Add eggs, one at a time. Sift flour, salt, baking soda, cinnamon and flavoring. Add pumpkin and nuts. Bake 1 hour at 275°.
Wash greens (turnip, mustard, collard or a combination). Remove tough stems. Cut bacon, salt pork or ham hocks in small pieces; add water and boil slowly. Add black pepper and salt to taste. Cook greens until tender. Serve with cornbread.
Mix hot water, sugar, salt and shortening together in mixing bowl. Dissolve yeast in warm water and let sit about 5 minutes. Add 2 C flour to the water, sugar, shortening and salt mixture. Beat until very smooth. Add egg and dissolved yeast. Beat until well blended. Stir in remaining flour one cup at a time.
While cukes are setting, mix together sugar and vinegar. Stir salt into cukes and onions. Let stand 2 hours. Drain well. Add vinegar mixture. Mix well. Let stand a few minutes. Serve. May freeze these.
Beat together the oil, eggs, sugar, salt, nutmeg and cinnamon until well blended. Add the baking soda, flour, water and pumpkin in small amounts. Mix all together, stirring well after each addition. Divide batter equally into 3 (1 pound) greased coffee cans. Bake at 350° for 50 to 60 minutes. Cool for 10 minutes in the cans.
*Or you may use 3/4 cup yellow corn meal, 1 cup white flour, 2 tablespoons sugar, 1 teaspoon salt and 3 1/2 teaspoons baking powder.
Mix sugar, flour, salt and cocoa until well blended; add milk, butter, egg yolks and vanilla. Cook until thick. Pour into baked pie shell. Use egg whites for meringue and brown.
Brown ground beef and onions; drain fat. Add all remaining ingredients; bring to a boil. Reduce heat and simmer 30 minutes. Top each bowlful with cheese. Serve with tortilla chips and sour cream. Serve with shredded cheese.
Mix sugar, Karo and milk in heavy boiler. Cook over medium heat until it reaches the soft ball stage. Remove from heat; add butter and vanilla. Cool 10 minutes. Beat with mixer until it loses its gloss. Add nuts. Drop by teaspoonfuls on wax paper.
Pour juices into a large coffee percolator. Place remaining ingredients in basket and let perk. Remove basket assembly after perking cycle has completed. (This can be cooked on the stove on low setting. Let juice simmer 30 minutes. Wrap spices in cheesecloth so you can remove easily.)
Cook noodles as directed on package. While noodles are cooking, heat butter over medium heat until butter is melted. Stir in cream, 3/4 cup Parmesan cheese and salt. Heat, stirring occasionally, until smooth. Drain noodles; toss with cream mixture until evenly coated. Serve warm with Parmesan cheese, grated on top with ground pepper.
Mix ingredients. Put into funnel; pour into hot, deep oil. Remove and drain. Sprinkle with xxxx sugar.
Cream together first 4 ingredients and put in shells. Bake for 20 to 25 minutes at 350°.
Pour sand or grit into plastic container that is 2 to 3 inches deep. To that, add any amount of listed ingredients. Replace sand as often as necessary, especially after rain or snow.
Mix cucumbers, salt and onion in a bowl; soak for 2 hours. Drain and add remaining ingredients. Store in refrigerator for 24 hours. Put pickles in containers; put in freezer.
Combine all ingredients in lightly greased casserole dish. Bake 45 minutes at 350°.
Brown hamburger and sausage; drain. Add Velveeta cheese and stir until cheese is melted. Put mixture on slices of party rye bread. Place under broiler of stove on a cookie sheet and heat until lightly browned on top. Serve hot. Note: These may be frozen and browned under the broiler whenever you need them.
Cream shortening and margarine. Add ammonia crystals and sugar gradually, creaming well. Add flour, a little at a time. Add coconut and form into small balls. Place 1 inch apart on baking sheet and bake at 325° for about 15 minutes. Roll in powdered sugar immediately after baked.
To thin, use milk. Pour 1/4 cup melted margarine or butter over finely chopped pecans on top.
Brown and drain hamburger meat. Blend next 4 ingredients and stir in cheese. Add onion and pepper. Pour into pastry shell and bake at 350° for 35 to 40 minutes. Serves 6.
Chop onions and peppers. Brown meat with onions and peppers. Drain grease and add remaining ingredients. Bake at 350° for approximately 1 to 1 1/2 hours. Serves 80.
Sift first 3 ingredients together. Add corn meal and mix. Combine rest and add to mixture. Stir only enough to dampen flour. Press into greased 8 x 8-inch pan. Bake in a preheated 400° oven for 30 minutes. Serves 9.
Mix well together. Let stand 1 hour. Cook 30 minutes, stirring often, until thick. May use a few drops of oil of cinnamon instead of candy.
Cream brown sugar, sugar, margarine and eggs. Add and blend the baking soda, vanilla, corn syrup and peanut butter. Blend in the oatmeal for 1 minute, then chocolate chips, M&M's and pecans. Drop dough by tablespoon onto greased cookie sheet. Bake at 350° until golden brown (10 to 12 minutes).
In a large skillet, combine onion, green peppers, undrained tomatoes, picante sauce, garlic and cumin. Bring to boil; reduce heat. Simmer, uncovered, 10 minutes. Stir in beans.
In large bowl, combine 1/2 cup sugar, salt and butter; mix well. Add vanilla. Gradually stir in flour. Work nuts into dough. Chill well. Form into 1-inch balls. Place on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes or until set, but not brown. Roll in sugar immediately. Cool on rack. Roll in sugar again. Store in airtight container. Makes 5 dozen.
In a bowl, combine flour, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a floured surface; knead 10 to 12 times. Roll into a 12-inch circle. Brush with butter; sprinkle with cheese and parsley. Cut into 12 wedges. Place hot dogs at wide end of wedges and roll up. Place on an ungreased baking sheet with point down. Bake at 425° for 25 minutes or until golden brown. Yield: 12 servings.
Soften yeast in warm water. Combine potatoes, butter, sugar, salt and milk. Cool to lukewarm. Add yeast and eggs. Stir in 4 cups of flour. Mix well. Add remaining flour. Knead on floured surface until smooth and elastic. Place in greased bowl, turning once to grease surface. Cover, let rise until double (about 1 hour). Punch down. Shape in ball. Cover and let rest 10 minutes. (Dough may be refrigerated for 1 week if kept covered by damp towel.) When ready to use, shape in cloverleaf rolls (three 1-inch balls pinched together at bottom); place in greased muffin pans. Let rise until double. Bake at 400° for 10 to 12 minutes. Makes 4 dozen rolls.
Combine ingredients. Fill 1/2 full in greased muffin tins (miniature tins). Bake 15 to 20 minutes at 350°.
Puree all fruits in a blender. Add apple juice or artificial sweetener as desired. Chill and garnish with sprig of mint leaves. Makes about 4 1/2 cups of soup.
Mix cocoa, sugar, oleo and milk. Bring to a boil and remove from heat. Add vanilla, peanut butter and oats; mix well. Drop by teaspoonfuls onto waxed paper.
Cook macaroni in boiling, salted water for 8 minutes. Drain and rinse in cold water. Combine tuna and all other ingredients with macaroni. Add mayonnaise and/or horseradish to tuna/macaroni mixture. Toss gently. Add more mayonnaise, if desired. Chill thoroughly. Serve in lettuce cups. Garnish with green pepper strips and tomato slices.
Brown hamburger meat; drain. Preheat oven to 350°. Put hamburger meat in bottom of baking dish. Layer 2 cans cream of mushroom soup on top of meat. Then, layer package of Tater Tots on top of soup layer. Put in oven and bake until Tater Tots are browned. Add Cheddar cheese and cook until cheese melts.
Saute onions, beef and veal. Add remaining ingredients. Mix all together and bake in buttered casserole for 1 1/2 hours at 350°.
Place water in a 3-quart microwavable casserole. Cover with lid. Microwave on High for 7 minutes or until water boils. Stir in pasta and re-cover. Stirring midway through cooking, microwave on High for 6 to 8 minutes or until done. Drain and cool slightly. Return pasta to same casserole and toss with dressing. Stir in remaining ingredients. Serve.
Preheat oven to 425°. Spray muffin tins with Pam if needed. In medium size bowl, sift together flour, Sweet 'N Low and baking powder; stir in Bran Flakes. In separate bowl, dissolve baking soda in milk. Blend margarine, honey, molasses, banana and egg. Combine with milk. Beat with fork or whisk to mix thoroughly. Make well in center of dry ingredients. Pour in liquid ingredients; stir quickly until dry ingredients are just moistened and mixture is slightly lumpy. Divide batter into muffin cups, filling each 2/3 full. Bake 15 to 20 minutes or until toothpick comes out clean.