HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven at 400°. Remove casing from sausage; slice in two and bake sausage until done. Remove all grease with paper towel. Slice carrots. Chop peppers. Blanch carrots, peppers and peas in 4 tablespoons of water in microwave, separately. Use a large skillet and saute onions in butter until they start to brown. Add one pint of broth and let simmer. Stir in package of rice and when rice begins to boil, add second pint of broth and water. Add fresh squeezed garlic and salt, if desired. Add curry and orange juice. Add peppers and carrots. Let simmer for 12 minutes and add peas. Break sausage in tiny pieces and add. Stir constantly. Add additional water as needed. Serve with chopped olives and green onions on top.
Preheat oven to 375°. Generously grease 12 cup ring mold. Combine meats in a very large bowl; mix well. Combine milk, honey, oats, onion soup mix, eggs, basil and pepper in a medium bowl; stir to combine. Add to meat mixture and mix well. Pat mixture into prepared pan. Place on a jelly roll pan. Bake 1 hour and 15 minutes. Remove from oven. Run knife around and carefully unmold on pan. Brush with catsup and mustard mixture. Return to turned-off oven for 10 minutes until glazed. Fill center with carrots and peas. Serve with mashed potatoes, if desired. Makes 16 servings.
Mix all but last 2 ingredients. Pour into unbaked pie crust and slowly pour 1/4 cup sugar over pie. Bake at 325° for 40 minutes; cool.
Heat oven to 350°. Grease rectangular pan, 13 x 9 x 2-inches. Mix all ingredients; spread in pan. Bake until golden brown, 25 to 30 minutes. Cut into rectangles, about 2 x 1 1/2-inches. Makes 36 appetizers.
Mix together sugar, oil, eggs and milk in a large mixer bowl. Beat until well blended. Sift together flour, salt, cinnamon and soda. Gradually add to liquid mixture. Beat until smooth. Stir in oats, butterscotch chips, raisins and nuts. Spread into buttered 13 x 9 x 2-inch baking pan. Bake at 350° for 25 minutes. Let cool. Spread icing over top. Cut into 24 squares.
Saute onion in butter. Add chopped cabbage and 1 cup water. Cover; cook until cabbage is soft. Remove cover and fry until light brown; set aside.
Brown meat, celery, pepper and onion. Add remaining ingredients. Let cook until celery and onion are tender. Add beans and simmer for 5 to 10 minutes.
Cream the sugar, shortening and eggs. Sift dry ingredients together; add alternately with milk. Mix in bananas and walnuts. Bake in loaf pan for 1 hour in a 350° oven.
Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside. Beat eggs and sugar for 2 minutes. Gradually add oil and beat 2 minutes. Add extract. Alternately fold in flour mixture and zucchini until evenly moistened. Stir in pecans and raisins. Do not overmix. Pour into well-greased or sprayed loaf pan. Bake at 350° for 1 hour and 10 minutes or until it tests done. Cool 10 minutes. Remove from pan. Cool.
Combine prunes and apricots in a bowl; set aside. Heat apple juice with cinnamon stick in small saucepan over medium heat until hot. Pour over prunes and apricots. Cover and let stand 8 hours. Remove cinnamon stick and add orange rind and next 5 ingredients; toss gently. Sprinkle with walnuts. Makes 6 to 8 servings.
Pour pineapple into a Pyrex dish. Mix sugar, flour and cheese together. Pour over pineapple. Mix together melted margarine and crackers; sprinkle over top of cheese mixture. Bake at 350° for 30 to 35 minutes. Delicious warm or cold.
Cook onion and garlic in oil until tender, but not brown. Add chicken; cook 2 minutes longer. Stir in rice, raisins and seasonings. Mix apricot syrup, soy sauce and sherry with enough broth to make 2 cups. Stir into rice mixture. Bring to a boil. Stir once, reduce heat, cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Add apricot halves. Heat thoroughly. Toss lightly.
Heat oven to 350°. Cream together the sugar and shortening in a large mixing bowl. Add slightly beaten eggs, bananas and Bisquick. Beat until well mixed. Add nuts to mixture and blend. Pour into greased and floured loaf pan (Pam works well). Bake 1 hour. Remove from pan and cool before slicing.
In a large skillet, add onion and brown in oil. Add meat. Brown and break it up as soon as it cooks. Add salsa and barbecue sauce to mixture. Simmer 30 minutes. Spoon on bun. Shredded lettuce and cheese are good toppings. Enjoy.
Stir-fry rice in hot oil for 1 minute. Add sugar, salt and soy sauce. Stir until heated through. Add eggs, scallions and bacon. Stir to mix and serve.
Combine Parmesan cheese and bread crumbs in a flat dish. Melt margarine in a dish. Dip chicken in margarine and roll in bread crumbs. Lay flat in baking dish. Pour remaining margarine over chicken. Sprinkle chicken seasoning over chicken. Bake, uncovered, at 400° for 1 hour.
Beat the cream cheese and sugar until creamy. Beat in the peanut butter and vanilla. Add the Cool Whip. Pour into pie crust and refrigerate.
Place rice in large bowl. Rinse with water 3 or 4 times or until water is no longer cloudy. Drain.
Simmer mushrooms and onion in oleo until done. Combine with rice, consomme, water and salt. Bake, covered, at 350° for 1 hour.
Cook beans until almost done. Cut potatoes into chunks. Add potatoes and all other ingredients. Cook until done.
Put Cool Whip into bottom of pan. Crumble up 1/2 of cake and stir into Cool Whip. Add coconut, cherries and pineapple, then other 1/2 of crumbled cake. Top with additional 8-10 cherries. May top with additional Cool Whip.
Cream together oleo and sugars. Add oil, egg and vanilla. Mix together flour, salt, cream of tartar and soda. Mix with cream mixture, then add Rice Krispies, oats and nuts. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 15 minutes. Yield: 9 dozen or more.
Line casserole with biscuits. Cover with sour cream and cottage cheese. Moderately fill dish (2/3 full) with bell peppers, broccoli and tomato. Mix a small amount of salad dressing into vegetables.	Onions may be added. Bake at 350° for about 30 minutes.
Cook chicken in 8 cups water with all ingredients until chicken is done. Serve chicken and broth over rice.
Boil red hots, sugar and water until red hots dissolve. Add juice, Kool-Aid and 7-Up. Add enough water to make 2 gallons.
Wash beans; trim ends. Bring water to a boil in a pan; add beans. Cook for 10 minutes or until tender; drain. Combine green onions and next 6 ingredients; pour over green beans and toss gently. Sprinkle with walnuts; serve hot or cold. Serves 8.
First, grind and drain the tomatoes, cabbage, peppers, onions, celery, lemons and hot peppers. Mix with other ingredients. Store at room temperature in jars, covered tightly enough to keep sour gnats out. But do not seal as it will work like sauerkraut. It is good either before or after it works, though the flavor will change.
In a bowl, place cream cheese; gradually stir in crushed pineapple, pecans, green pepper, onion and salt. Cover and chill several hours. Serve with crackers. Makes about 1 1/2 cups.
In a 1-quart microwaveable casserole, microwave margarine for 30 seconds to melt. Add onion, bell pepper and garlic. Stir to combine. Cover and microwave on High for 2 minutes, stirring once. Add black-eyed peas, milk, 1 tablespoon water and bay leaf. Microwave on High 2 minutes until mixture is boiling. Stir in rice. Cover and microwave on High 4 minutes. Stir in seasoning. Cover and microwave 2 1/2 minutes. Let stand 2 minutes until liquid is absorbed. Remove and discard bay leaf.
Combine first 3 ingredients; sprinkle on both sides of steaks. Combine egg and 2 tablespoons milk in a shallow dish. Dip steaks in egg mixture and dredge in cracker crumbs. Fry steaks in 1/2 inch deep oil until browned. Cover and simmer 15 minutes, turning occasionally. Remove, drain on paper towel and keep warm. Drain off drippings, reserving 3 tablespoons in skillet. Add 3 tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly. Add broth and milk. Cook over medium heat, stirring constantly, until thick and bubbly. Stir in hot sauce and Worcestershire to taste. Serve steaks and gravy on rice or with potatoes.
Pat crescent rolls in jellyroll pan. Cook sausage; drain. Crumble sausage onto crescent rolls. Layer hash browns, mushrooms, onions, green peppers and cheese. Beat eggs and milk together; pour over other ingredients. Bake at 350° for 35 minutes.
Heat oven to 375°. Mix together sugar and flour. Beat in thoroughly eggs, milk, vanilla and butter. Fold in nuts. Pour into pastry shell. Bake 40 to 50 minutes. Best to take out of the oven when the center lightly jiggles. It will finish cooking on its own. Serve slightly warm, plain or with whipped cream.
Bake 24 cupcakes and let cool completely. Remove paper liners. Frost bottom and sides of cupcakes using white frosting tinted with green food coloring.
Prepare roux by heating oil in large skillet and blending in flour on medium heat. Stir constantly until brown; be careful not to scorch. Add water slowly and cook until thick and smooth. Add remaining ingredients, except rice. Cover and simmer 15 minutes. Remove bay leaves. Serve over rice. Makes 4 to 6 servings.
Let cheese warm to room temperature. Drain shrimp. Mix all ingredients. Fluff with a fork. Chill and serve. This is good as a dip with cauliflower or served on crackers.
Cook rice according to directions. Add Cheez Whiz while rice is hot. Saute onion and celery for 5 minutes in margarine. Cook broccoli. Combine all ingredients. Bake at 350° for 30 minutes.
Blend shortening and sugar; add molasses, water and egg, then add flour and spices. Drop with teaspoon onto greased sheet. Bake at 375° for 12 to 15 minutes.
Take 1/2 to 3/4 cup cold water and mix with cornstarch until it is smooth. Have about 1 1/2 cups of water on low heat on stove. Pour in cornstarch and stir until clear and thick. Remove from heat. Add jello and mix. Pour the remaining water in and mix well. Put in a 9 x 13-inch pan and refrigerate until it begins to thicken. Break angel food cake into bite size pieces and add to jello. You may not need all of the cake. Stir in strawberries and let congeal. Top with Dream Whip. Serves 8 people.
Cream butter and sugar. Add eggs. Resift flour, baking powder and salt. Add to batter alternately with sour cream. Mix until batter is velvety and pour into well-greased 9 x 13-inch baking pan. Insert apples, rounded edge up. Sprinkle with sugar and cinnamon. Bake at 350° for 30 to 35 minutes.
Mix sugar, flour, salt and milk together and bring to boil. Beat and gradually add to custard the 4 egg yolks. Boil until it coats spoon. Cool. Mix gelatin and water and set aside. Beat egg whites until stiff. Add to whipped cream or Cool Whip (3/4 of carton). Add gelatin, coconut, custard and vanilla. Crumble cake in a 9 x 14-inch dish; cover with custard mix. Separate cake with fork and let mix soak through cake. Store in refrigerator until chilled. Spread rest of Cool Whip (3/4 carton) on top and sprinkle with 1/4 cup coconut.
Melt Shedd's Spread, then lightly brush on chicken breasts. Roll chicken in crushed crackers and place on foil-lined pan. Cover securely with foil and bake at 425° for about 45 minutes.
Heat oven to 350°. Grease and flour 12-cup Bundt cake pan. Beat all ingredients except strawberries and glaze in large bowl on low speed 45 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in strawberries; pour into pan. Bake 45 to 55 minutes or until wooden pick inserted in middle comes out clean. Cool 5 minutes. Remove from pan. Cool completely. Prepare Strawberry Cream Cheese Glaze. Spoon onto cake. Refrigerate.
Melt butter. Remove from heat. Mix in sour cream. Mix in slightly beaten eggs. Add remaining ingredients. Pour in 13 x 9-inch pan. Bake 45 minutes or until golden brown around edge. Good to take to potluck dinners!
On low speed, cream butter and sugar until fluffy. Add eggs, one at a time; blend. Sift dry ingredients; add alternately with milk. Blend 1/2 cup of washed berries into batter. Now, add the rest of the berries and stir in gently. Grease muffin pans well with butter all the way to the top of each pan. Fill batter high; sprinkle tops with sugar. Bake for 25 to 30 minutes at 375°. Makes 12 large muffins.
Mix the first 5 ingredients together. Chill until cold. Remove from refrigerator and add lemon-lime; chill until set.
Defrost potatoes and combine in large bowl with 1/2 cup melted butter. Season with salt and pepper. Add chopped onions, soup, sour cream and cheese. Blend thoroughly. Pour into 3-quart casserole. Cover with 1/4 cup melted butter mixed with corn flakes. Bake at 350° for 45 minutes. Can be fixed ahead and refrigerated overnight before baking. Delicious.
Place chicken, skin side down, in hot skillet. Cover, turn down heat and brown for 10 minutes. Remove chicken to plate. Add onions, garlic and bell pepper to pan. Saute for 2 minutes. Add beans and chicken. Add enough water to simmer chicken. Add cayenne to taste. Cook about 30 minutes or until done. Serve over hot rice.
Cream the butter and sugar. Beat in eggs, lemon extract and pineapple juice. Mix dry ingredients; add to egg mixture. Add pineapple and nuts. Drop from teaspoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Prepare cake mix as directed on box, using a 9 x 13-inch baking pan. Using a toothpick, make holes in the cake, at 25 to 30.
Melt butter on cookie sheet. Sprinkle cake mix over butter. Layer on remaining ingredients, except milk. Pour milk over layered ingredients. Bake for 25 minutes at 350°. (Don't overbake; watch carefully.)
Bring seasoning, garlic, oranges, lemons and onions to a boil. Add potatoes and corn, boil for 10 minutes. Add shrimp, boil 2 minutes. Remove oranges, lemons and garlic cloves. Serve shrimp, potatoes and corn.
Beat butter; add white and brown sugar. Beat until fluffy. Beat in eggs and vanilla. Sift flour, baking soda and salt. Stir in creamed mixture with ketchup. Fold in raisins and nuts. Drop by heaping teaspoon 2 inches apart on greased baking sheet. Bake at 375° for 10 to 12 minutes, until edges are brown. Brush with lemon glaze while warm.
Whip the cream cheese and whipping cream. Add salad dressing, fruit cocktail, pineapple, cherries and marshmallows and freeze. Keep frozen. Serve on lettuce leaf. May decorate with cherries.
Stir melted butter into the cracker crumbs. Put a thin layer in bottom of buttered baking dish. Cover with oysters and sprinkle with salt and pepper. Add half oyster juice and milk. Repeat and cover top with remaining crumbs.
Combine flour, 1 tablespoon sugar, brown sugar and egg yolks in saucepan; mix well. Add milk, water, butter and salt. Cook over low heat until thickened, stirring constantly. Stir in vanilla. Spoon into pie shell. Beat egg whites in mixer bowl until soft peaks form. Add remaining 1/4 cup sugar gradually, beating until stiff peaks form. Spread over top of pie, sealing to edge. Bake at 325° for 15 minutes or until lightly browned. Yield: 6 servings.
Measure corn flakes and then crush them into crumbs. Drain off half of the liquid of the salmon. Combine all ingredients. Place in a loaf pan and bake 40 to 50 minutes at 350°. If firmer texture loaf is desired, use less butter or margarine and add one more egg.
Mix orange juice and lemonade with 7-Up. Put in freezer. Stir every few hours. Put in glass, pour 7-Up over and drink.
Cook carrots until tender but still firm. Drain. In preheated skillet, melt butter and blend in brown sugar, orange juice and salt. Add carrots and toss lightly over low heat until coated. Sprinkle with parsley.
Spread cream cheese, blended with sufficient cream to soften, over the bottom of a cooled, baked pie shell. Place half of the berries in cheese coated pie shell. Mash remaining berries until juice is well extracted. Bring to boiling point and slowly stir in sugar and cornstarch, which have been mixed together. Cook slowly for about 10 minutes, stirring occasionally. Cool and pour over uncooked berries in baked 9-inch pie shell. Serve with whipping cream.
Cook rice in the usual way.	While rice is cooking, prepare other ingredients.	Heat oil in frying pan. Fry iriko in oil until crispy.	Add aburage and shiitake; cook about 2 minutes. Add warabi, kamaboko and salt to taste (should be on the salty side). Cook about 1 minute. Do not overcook warabi, should be crunchy. When rice is done, combine hot rice with warabi mixture in a bowl; mix until well blended.
Cook ingredients. Top with grated Cheddar cheese, sour cream and lettuce. Serve with Tostitos chips.
Preheat oven to 350°. Melt butter. Mix sugar, flour, eggs, melted butter, buttermilk and vanilla until well blended. Pour into two unbaked pie shells. Sprinkle tops of both pies heavily with cinnamon. Bake at 350° for 35 minutes. Let cool. Pie is wonderful served warm.
Mix the chopped celery in with the soup. Add 1/2 cup of water. Add small can of pimento and pepper lightly. Mix thoroughly in casserole dish. Top with bread crumbs; bake at 400° for about 30 minutes or until done.
Drain and rinse crab meat. Mix all ingredients with a fork except crab meat. Add last and mix well. Bake in small casserole dish 15 to 20 minutes at 350°. Great with wheat crackers.
Mix butter and sugar well. Beat in eggs, one at a time. Add flour and beat well. Add vanilla, pecans and chips. Bake at 350° for 1 to 1 1/2 hours. Use greased, floured tube pan. Cool 5 minutes and remove.
Cream shortening with sugar. Stir in eggs. Sift dry ingredients together; add to creamed mixture. Add mix gradually. Roll out dough to about 1/3-inch thickness, handling as little as possible. Cut out doughnuts; fry in deep fryer or skillet. Fry until doughnuts rise to surface and brown each side 1 minute.
Combine ingredients, mix and form patties. Fry slowly in butter, turning once, about 7 minutes each side.
Mix all ingredients together. Chill and serve. Great with raw vegetables such as carrots, celery, cauliflower, etc.
Cook zucchini and onion in boiling water for 5 minutes; drain. Combine soups, sour cream and carrots. Fold in zucchini and onion. Combine stuffing (crumbs and flavor package) with melted butter. Don't follow package directions. Spread 1/2 stuffing in a 9 x 13-inch pan. Spoon in mix and cover with remaining stuffing. Bake, uncovered, at 350° for 30 minutes.
Peel and devein Shrimp; chop Garlic fine. Pour Italian Dressing into a large skillet, add chopped Garlic, add peeled and deveined Shrimp (raw). Saute Shrimp in covered skillet for 10 minutes or until Shrimp are pink. Remove from heat. In a small casserole dish, place Shrimp in casserole dish, then place Cheese over Shrimp (repeat if second layer of Shrimp is used).
Grease a 9 x 13 x 2-inch pan. Dump in the undrained crushed pineapple and swirl around to fill corners. Dump in cherry pie filling and push it around so it is even. Sprinkle dry cake mix all around to cover. Sprinkle coconut and nuts over mix. Cut oleo into patties and place on top. Do not mix. Bake in oven at 350° for 1 hour. Serve just as is or with dab of Cool Whip or whipped cream.
Brown beef and drain. Stir in sauce and water. Combine cottage cheese, egg and pepper. Spoon meat sauce over bottom of oblong dish. Alternate layer of noodles, egg mixture, Mozzarella cheese and sauce, ending with sauce. Cover with plastic and cook in microwave on High for 8 minutes. Cook 30 minutes more on Medium-low (40% power). Top with Parmesan cheese and let stand, covered, at least 15 minutes.
Mix together ingredients. Roll into meat balls; place in baking pan. Bake in a 350° oven for 30 minutes.
In soup pot, melt butter. Saute onions and celery over medium heat for 5 minutes. Add sorrel and simmer three minutes. Add chicken broth, potatoes and bay leaves and simmer until potatoes are tender. In separate pot or bowl, fork-blend sour cream with 3 to 4 tablespoons flour until very smooth, gradually adding a cup of broth at a time (3 to 4 cups). Stir this mixture into soup and simmer several minutes without boiling.
Bake cake as instructed on box. Make lime Jell-O as instructed. Make red Jell-O as instructed. Set aside. Mix instant pudding and Dream Whip with vanilla extract and chill.
Mix first six ingredients into batter. Cover hot dogs and drop in hot deep oil. Cook until brown or done to taste. (Chop up onions and mix in the batter for hush puppies. If batter is too thin, add more meal.)
Preheat oven to 350°. Beat butter in medium bowl until light and fluffy. Gradually add flour, sugar and vanilla, mixing thoroughly. Blend in potato chips. Drop by teaspoonful on cookie sheet. Bake until lightly golden, about 10 minutes. Let cool on baking sheet 5 minutes. Sprinkle powdered sugar on top. Transfer to wire rack and cool thoroughly.
Mix ingredients together and bake at 350° for about 1 hour or until golden brown in loaf pan.
Pour in Eagle Brand milk. Sprinkle on chips, coconut and pecans. Bake at 350° for about 20 to 25 minutes, just long enough to stick together.
Boil chicken; cut into small pieces. Mix soups and water. Mix margarine and stuffing together. In a dish, layer stuffing, chicken and soup; repeat layers. Top with stuffing. Bake for 45 minutes at 350°.
In a 10 inch skillet, heat oil. Add flour, stir on medium heat until flour begins to brown. Add onion, bell pepper, garlic, parsley, cayenne, black pepper and salt. Simmer on medium heat until onion is limp and clear. Add shrimp, cook until all shrimp are pink. Add tomato paste, tomato sauce and water. Simmer 20 minutes on low heat. Serve over rice. Serves 3 to 4.
In frypan, melt butter; add vegetables and cracked wheat. Cook and stir until vegetables are tender. Add seasonings and bouillon broth; bring to a boil. Reduce heat; cover and cook 15 minutes. Delicious.
Cream butter and sugar. Add 2 cups flour, seasonings, eggs and baking soda. Sift 2 cups flour over fruit and gumdrops. Add to mixture. Bake 2 hours in angel food cake pan at 325°. Put pan of water in oven for moisture.
Blend granola well. Pour into a bowl. Sprinkle water over the mixture until soft like pie dough. Press into pie pan. Bake at 375° for 8 to 12 minutes, until slightly brown. Cool before adding the cooled filling.
Cream shortening with syrup and sugar. Add eggs and continue beating until fluffy. Measure dry ingredients into sifter. Mix together twice to blend, then sift all at once into creamed mixture. Stir until thoroughly blended. Drop by teaspoons onto ungreased baking sheet. Bake at 375° for 10 minutes or until golden brown.
Slice peppers	fairly	thin; pack in jars. Add equal parts of	water in each; put 1 teaspoon of salt and 4 tablespoons of vinegar on top. Seal jars.
*I use powdered buttermilk and whole milk instead of water. Powdered buttermilk can be added to dry ingredients.
Mix all ingredients together. Sprinkle with dill. Serve with crackers and party rye.
Mix together and cover with crushed potato chips. Bake at 400° for 20 minutes.
Brown ground beef with next 4 ingredients and salt to taste. Drain well. Pour cooked noodles, ground beef mixture and cheese into large casserole dish. Pour on enough tomato juice to cover. Bake at 350° for 1 to 1 1/2 hours, adding more tomato juice if needed.
Combine candy and sweetened condensed milk in a large saucepan; cook over low heat until candy melts. Stir constantly. Cool, stirring occasionally. Add about 1 quart milk to candy mixture. Beat until well blended. Pour into 1 gallon freezer can. Stir in chocolate syrup. Add enough milk to fill freezer container to within 4-inches from top. Freeze. Yields 1 gallon.
Combine turkey or beef, package of taco seasoning, 1/2 cup Mexican salsa, bread crumbs and egg whites. Pour 1/2 cup salsa on top. Cook at 350° for 1 hour or until done.
Trim meat and cut into 2-inch cubes. In a large plastic bag, combine flour, garlic, salt and pepper. Shake meat in bag, 3 to 4 pieces at a time, to coat. Melt butter in large stew pan and brown meat on all sides on low heat. When browned, add water. Bring to a boil. Reduce heat and simmer 1 hour. Add bouillon cubes. Add bay leaf and simmer 1/2 hour. Add chopped vegetables. Increase heat and cook an additional 1 hour. Thicken with flour and water. Heat through and serve.