HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry, dice and drain sausage and then remove from large skillet. Put milk in bottom of same skillet. Cut Velveeta into chunks and add to skillet along with salsa. Stir constantly until cheese melts (scorches easily). When cheese has melted, add sausage back to the mixture and serve immediately. It may be kept warm in a crock-pot on low for 2 to 3 hours.
Dissolve yeast in warm water with 2 tablespoons sugar. Cover. Let stand in warm place. Place butter in mixing bowl with salt and boiling water. When melted, add oil, sugar and honey. Add 6 eggs, one at a time. Mix at low speed. Add yeast, mix 4 cups flour. Mix well. Add remaining flour and knead 10 minutes on table dusted with flour. Add flour to knead. Put in buttered bowl and turn, butter side up. Cover, let rise 1 hour, until doubled. Punch down. Let rise again 1 hour until doubled.
Melt butter in saucepan. Add butter, mustard, dry onions and poppy seed together.
In a large bowl, combine the cabbage, carrots, celery and red onion. Set aside. Stir together the remaining ingredients and toss with the cabbage mixture.
Preheat oven to 350°. Mix eggs, sugar, butter, vinegar and vanilla. Bake in pie shell until firm, about 45 to 50 minutes. Garnish with chopped nuts or whipped cream.
Pour pork and beans in an ungreased casserole dish; add onion, brown sugar, molasses, salt, pepper, mustard, ketchup and barbecue sauce. Blend together; place the bacon strips on top of beans and bake at 350° for 45 to 60 minutes or until desired consistency. Makes 4 to 6 servings.
Note - This marinade is great for beef, poultry, pork, and lamb. 1. Combine all ingredients in a non-metal bowl. Marinate meat for at least 30 minutes. 2. Grill meat to perfection and enjoy.
Sift together flour, baking powder and salt. Cream together Crisco and almond extract. Gradually add 1 1/3 cups sugar to shortening and extract. Cream well. Add milk alternating with dry ingredients (start and end with flour). Beat the 5 egg whites and 1/3 cup sugar until peaks form. Fold into mixture. Bake at 375° for 25 to 30 minutes for sheet cake.
Mix all ingredients well in a 3-quart casserole. Bake at 350° for 45 minutes.
Cook broccoli 5 minutes and drain. Mix all ingredients and place in greased casserole dish. Before cooking, sprinkle top with crushed Ritz crackers. Bake 45 minutes at 350°. Serves 6 to 8.
Heat oven to 425°. Mix margarine and lemon juice and dill weed; reserve. Place each frozen fillet in center of individual piece of heavy-duty aluminum foil (spray with Pam). Drizzle each fillet with a scant tablespoon margarine mixture. Top with 2 slices onion. Arrange potato and carrot on sides and fill top with beans. Seal foil tightly. Place on ungreased cookie sheet. Bake until fillets flake easily with fork and vegetables are tender, 30 to 35 minutes. Makes 2 servings.
Boil the fresh squash in salted water until tender; drain. If using frozen squash, cook according to package and drain. Combine squash with butter, soup, sour cream, onion, carrot and 1 cup stuffing. Pour into a greased 1 1/2-quart casserole and top with remaining stuffing. Bake at 350° for 30 to 40 minutes.
In a large mixer bowl, cream butter, sugar, eggs, vanilla and salt until well blended. Stir in melted chocolate. Add flour and nuts. Drop by heaping teaspoonfuls 2 inches apart on well-greased cookie sheet. Bake at 350° for 10 minutes. Cool 1 minute before removing. While warm, sprinkle with powdered sugar.
Combine flour, sugar, baking powder and salt. Cut in butter and cream cheese until coarse. Add coconut and preserves, mixing well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 15 to 18 minutes or until lightly browned. Cool. Spread each cookie with frosting. Top with pecan half. Makes 3 dozen.
Heat oven to 375°. Place length of foil on flat surface. In large bowl, beat shortening, brown sugar, water and vanilla on medium speed until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist. Do not overbake. Cool 2 minutes; remove from cookie sheet to foil. Cool completely. Makes about 3 dozen cookies.
Preheat oven to 375°. Spray two 9-inch round cake pans. Cream together margarine and sugar. Beat in eggs until light and fluffy. Add extract. Combine flour and soda; add to creamed mixture alternately with sour cream. Divide batter into pans; spread fruit on top. Sprinkle with streusel topping. Bake 25 to 35 minutes.
Sweeten sliced strawberries to taste; set aside. Soften gelatin in cold water; dissolve over hot water. Whip cream until foamy. Add dissolved gelatin slowly, continuing to whip. Add vanilla; whip until stiff. Drain juice from strawberries; fold berries into whipped cream. Spoon into pie shell. Chill. Garnish with whole strawberries, if desired.
Combine soup, cream cheese, lemon juice, green onion, curry powder, garlic powder and hot sauce in mixer bowl. Beat at low speed until of serving consistency. Chill, covered, for several hours. Serve with fresh vegetables. Yield: 32 servings.
Combine broccoli and grapes. Mix mayonnaise, sugar and vinegar. Add to broccoli grape mixture. Toss and chill. Before serving, add bacon and nuts. Toss.
Place cauliflower in 1 1/2-quart glass casserole. Add water. Cover with plastic wrap. Microwave on High for 8 or 9 minutes or until tender and crisp. Combine salad dressing, onion and mustard in bowl. Spoon over top of cauliflower. Sprinkle with cheese. Microwave on roast for 1 1/2 to 2 minutes to heat topping and melt cheese. Let stand 2 minutes before serving.
Soak cracked wheat in water for 30 minutes. Dice parsley, scallions and tomatoes. Squeeze out cracked wheat and mix with spices, lemon juice and oil. Add diced vegetables and mix thoroughly. (Diced vegetables are parsley, scallions and tomatoes.)
Thaw frozen bread. Grease 9 x 13-inch pan. Cut each loaf in half and then in half again lengthwise. Then cut in pieces the size of a walnut and put 1 loaf in pan. Mix all the rest of ingredients together real well. Put on top of first loaf in pan. Put second cut-up loaf on top of mixture. Let rise. Bake 20 minutes at 400°. Cool about 15 minutes and invert on tray or plate. Nuts may be added if desired.
Brown meat. Add onions and set aside. Scramble eggs; set aside. Prepare rice; let cool. Put rice in skillet with a little butter. Cook for about 5 minutes. Add ground beef, eggs, peas and cook for about 10 minutes or until thoroughly warm. Press into small bowl or mold. Put on plate upside down. Go back and take off bowls and serve piping hot. Accent can be used as seasoning.
Cream the butter or margarine, white sugar and brown sugar. Add eggs and vanilla. In a separate bowl, mix flour, oatmeal, salt, baking soda and baking powder. Add dry mixture to creamed mixture. Stir in gently the chocolate chips, Hershey bar, macnuts and Rice Krispies. Drop with tablespoon onto greased cookie sheets. Bake at 350° for 6 minutes. Makes about 55 (2 1/2-inch) cookies.
Mix all ingredients very well (3 to 4 minutes). Pour in greased and floured cake pan. Bake 25 to 30 minutes at 350°. While cake is still hot, poke holes in it with fork. Pour glaze made of 2 cups powdered sugar and 6 to 10 tablespoons of lemon juice over cake. Refrigerate. Serve with no frosting.
Mix all ingredients by hand. Pour into a long cookie sheet. Bake for 20 minutes at 350°.
Melt caramels and cream. Add pecans. Drop onto a buttered foil and chill.
Mix the first 4 ingredients; bring to a full boil. Let boil for 1 minute; remove from heat, then add the rest of the ingredients. Drop onto paper to cool by the tablespoonfuls.
In large bowl, with fork combine all ingredients until mixed and smooth. Pour mixture into greased 9 x 9-inch baking pan. Bake in 350° oven for 40 minutes or until knife inserted in center comes out clean. Cut into squares. Serve hot or cold.
Blend margarine and sugar. Stir in eggs and vanilla. Mix in oatmeal and cornflakes.
Fill a one quart jar with cold water. Add tea bags and cover. Chill in refrigerator 12 to 18 hours or overnight. Remove tea bags and pour into tall glasses filled with ice. Offer juicy lemon wedges and sugar to taste. Makes 4 to 6 servings.
Blend first 3 ingredients in a separate bowl. Mix oil and eggs and add to dry ingredients. Stir until moistened, then stir in pecans last. Pour in sheet pan. Bake 45 minutes at 350°. Cut in squares when cool.
Cream butter, 1/4 cup sugar, vanilla, water and flour. Mix well; add nuts. Form rolls 1 1/2 inches long. Bake on ungreased cookie sheet at 300° for 20 minutes. While hot, roll in rest of powdered sugar. Place on wax paper and cool.
Combine cinnamon and alum. Gradually add applesauce until the mixture becomes crumbly, not sticky. Knead vigorously for about 5 minutes. Mixture should be pliable. Roll out to 1/4-inch and cut with cookie cutters of desired shapes. Place on foil lined cookie sheet and allow to dry for 3 days, turning 5 times a day.
Mix first 5 ingredients. Shape mixture into small meatballs. Mix remaining ingredients for sauce. Heat. Drop meatballs into sauce, cover, and simmer for 5 to 10 minutes. Yield: about 48 meatballs.
Place in large bowl the sugar and flour. Set aside. Bring to boil margarine, water and cocoa. Pour over flour and sugar mixture and mix well. Add remaining ingredients. Mix well. Bake in greased and floured 11 x 16-inch (like jelly roll pan) at 350° for 30 minutes. Spread frosting on cake when removed from oven while hot.
Cream shortening, butter, sugar and eggs. Mix flour, soda, baking powder and salt. Then add first mixture. Add oats and coconut. Roll dough in walnut-size balls. Place on ungreased cookie sheet 3 inches apart. Top with walnut or pecan halves. Bake at 350° for 12 to 15 minutes.
Mix boiling water and sugar with Jell-O. Cool and add pineapple. Chill this and add Dream Whip. Chill until mixture begins to thicken. Tear angel food cake into tiny bits and put in pan. Pour the mixture over cake. Put Cool Whip over this and top with coconut.
Combine beans, bourbon, brown sugar, coffee powder, mustard and lemon juice. Turn into individual bean pots or casseroles. Bake at 350° for 40 to 45 minutes. Makes 4 servings.
Boil potato. Remove skin. Add vanilla. Add sugar until you make a dough (depends on amount of water in potato). Roll out with rolling pin (use sugar to dust surface). Spread with peanut butter. Roll into jelly roll (about 1 1/2-inch roll). Slice in 1/4-inch bars.
Have iron skillet sizzling hot. Drop by tablespoon into hot skillet. Bake at 450° about 10 minutes. Makes 8 small biscuits.
Chop the onion and add to squash. Beat egg and fold in. Add salt, flour and meal. Mix well. Mixture should be medium-soft. Drop by teaspoon into hot cooking oil. Cook until golden brown.
Make a white sauce of margarine, flour, milk and seasonings. Add cheese and stir until smooth on low heat.
Mix butter, juice, salt and pepper. Baste fillets with sauce and place in broiler pan. Broil about 5 minutes on each side, basting with sauce when fillets are turned. Place on warm plate and pour remaining sauce over fish. Serve immediately.
In large frypan, simmer oil, garlic, onion, parsley and red pepper until onion is transparent and garlic lightly browned. Add diced tomatoes. Mix all ingredients together. Meanwhile, cook pasta al dente (12 to 15 minutes). Drain and rinse with cold water. Put pasta in serving bowl; pour sauce over pasta. Add salt and pepper to taste. Can be served hot or cold.
Sift flour, salt and baking powder together in a bowl. Add the shortening. Preheat oven to 350°. Blend together with your hands until the mixture is crumbly. Pour in the buttermilk, a little at a time, and stir with a wooden spoon until a dough is formed. Shape into a ball and return to the bowl. Set aside.
In a 2-quart casserole, mix the sugar, syrup and salt. Microwave at High for 5 minutes. Stir in peanuts. Microwave at High for 2 to 6 minutes or until syrup and peanuts are lightly browned, stirring after every 2 minutes of cooking time. Stir in the butter, vanilla and soda until light and foamy. Spread to 1/4-inch thickness on a large, well-buttered cookie sheet. Makes 1 pound peanut brittle.
Boil quartered potatoes in salted water until soft. Mash hot potatoes; add milk. Fold in cheese and egg. Bake at 350° for 40 to 45 minutes.
Brown meat and onion. Add remaining ingredients (except cheese) to meat; bring to boil. Simmer for 45 minutes to 1 hour. Sprinkle with cheese if desired. Do not drain any ingredient, except meat grease. Serves 12.
It is important that the chicken is coated with flour and refrigerated overnight. Use a covered Tupperware mixing bowl or rectangular pan.
Reserve 4 slices ham. Mix all ingredients together by hand. Shape into ball and chill overnight. Before serving wrap 4 pieces of ham around ball and secure with toothpicks. Serve with crackers. (Chop ham before combining with other ingredients.)
Brown hamburger and drain; add spaghetti sauce and heat. Boil egg noodles and drain. Add hamburger mix to egg noodles. Cut strips of cheese and put in with the hamburger-egg noodle mix. Heat until cheese is melted, constantly stirring to keep from sticking.
Pour melted margarine into a 13 x 9 x 2-inch baking pan. Combine flour, sugar and milk. Pour batter over margarine to cover bottom of pan. Place peaches on top of batter. Bake in a 450° oven for 30 minutes. Reduce temperature to 375° and continue baking until golden brown. Serves 16.
Sift flour, cinnamon, allspice and cloves. Set aside. Combine sugar and oil. Beat until well blended. Beginning and ending with dry ingredients, add dry ingredients alternately with applesauce to sugar mixture. Add nuts, raisins and coconut. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 20 minutes.
Drain pineapple, strawberries and oranges. Mix with the peach pie filling and add sliced bananas. I sometimes add miniature marshmallows or coconut. Chill and serve.
Preheat oven to 350°. After macaroni has been boiled and drained, add cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.
Beat together egg yolks, melted butter and milk. Mix all dry ingredients. Add milk mixture to dry mixture. Fold in beaten egg whites last. Pour into unbaked crusts. Bake at 400° for 15 minutes, then at 350° until done (about 1 hour).
In large skillet sprayed with Pam, cook onion and green pepper until onion is clear; remove from skillet. Mix flour, salt and pepper in plastic bag. Add chops, one at a time. Shake to coat meat. Brown chops in skillet. Place pineapple slice on top of each chop. Sprinkle with onion and green pepper.
Mix dry ingredients together. Cut in shortening until mixture resembles coarse meal. Dissolve yeast in warm water. Add yeast mixture and buttermilk. Dough will be soft. Turn onto floured board and knead a few times, adding flour to make dough firm enough to roll out. Roll out to 1/2-inch thickness and cut out with cutter. Bake at 350° until light brown. Yields about 36 (2-inch) rolls.
Put ingredients in blender and blend. Refrigerate. Superb with chips and on Mexican food.
Combine first 3 ingredients. Sprinkle with bread crumbs. Cook according to directions on box. Cool 5 minutes before serving.
Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, mayonnaise, and chili powder. Layer half of each: meat mixture, chips, and cheese in 2 qt casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomatoes, if desired.
Mix all ingredients. Place in a 9 x 13-inch dish. Bake at 350° for 40 minutes.
Boil sugar and water for 1 minute. Cool; blend into Miracle Whip. Cook shells until tender. Rinse well with cold water. Put shells, peas, onion and tuna in bowl. Toss lightly. Pour dressing over and mix well. Serve in 3 hours or can let set overnight. (This gives dressing time to absorb into pasta.)
Saute onion and celery in butter until tender. Stir together broccoli, rice, onion and celery, soup and Cheez Whiz. Put in casserole and bake at 350° for 45 minutes.
Wash the bean mixture well, then cover with water. Add salt. Soak at least 3 hours or overnight. Put beans (after draining) in 2 quarts water and add remaining ingredients. Cook all day or at least 4 hours. Remove ham bone and excess fat.
Crush 1/2 of Oreos and spread on bottom of 9 x 13-inch pan. Whip the cream. Fold in mints and marshmallows and spread on top of Oreo crumbs. Crush remaining Oreos and spread on top of whipping cream mixture. Refrigerate for 24 hours or overnight.
In large bowl, combine all ingredients. Marinate at least 24 hours. Excellent for large group dinners.
Roll out dough into a thin sheet. Cut with jaggling iron into 1 x 5-inch strips. Tie each strip once, like a loose knot, leaving small hole in middle of knot. Fry in hot fat (they should rise almost instantly to the surface). Sprinkle with powdered sugar. They are better on second day than on first. This comes from a very old Moravian cookbook from my hometown in Indiana.
Preheat oven to 350°. Combine first 3 ingredients in a large bowl. Mix by hand until well combined. Press into a 13 x 9-inch or	a 15 x 10-inch pan. Prepare frosting mix as directed on package; spread frosting on unbaked fudge base. Keep frosting about 2-inches from pan edge. (Frosting will spread while baking.) Sprinkle	pecans	and chocolate chips over frosting. Bake at 350° for 20 to 25 minutes or until toothpick inserted near edge comes out clean. (Choco-chips will not melt.) Yield: 3 dozen bars.
In large saucepan, bring sugar, cocoa, milk and margarine to boil. Add oatmeal, pecans or coconut and vanilla in boiling mixture. Mix thoroughly and drop by teaspoon on waxed paper. Cookies are ready to eat shortly.
Saut onion in Crisco oil in heavy 10-inch cast-iron skillet until transparent.	Add potatoes. Fry potatoes until they are tender and golden, turning as necessary. Sprinkle with salt and pepper. Makes 4 servings.
Mix all ingredients together, except onion rings and place in buttered casserole. Bake, uncovered, for 1/2 hour at 350°. Cover with the onion rings and bake an additional 15 minutes. Serves 8.
Combine thawed Cool Whip topping with strawberry yogurt. Serve with fresh fruit. Yields 5 cups.
Brown hamburger in frying pan on stove top. Drain grease. Add ketchup (enough to add red color to beef). Put in shallow glass baking dish. Cut sharp cheese into slices. Arrange over top of hamburger mixture. Bake at 350° for a few minutes until cheese melts.
Sift together flour, salt and baking soda. Set aside. Cream the margarine and sugar until light and fluffy. Thoroughly beat in egg and vanilla extract, then blend in dry ingredients. Mix in chopped Baby Ruth. Drop by half teaspoon onto greased baking sheet. Bake at 375° for 8 to 10 minutes or until lightly brown.
Place vegetables in processor one at a time to chop. Place in large saucepan and add seasonings. Cook over medium heat for 30 minutes. Pour into pint jars and seal; process in boiling water for 15 minutes.
Coat inside of a 4-qt. crockpot with cooking spray. Add stuffing mix, onion, celery and cranberries. Combine broth and melted butter. Pour over stuffing and stir gently. Remove string from turkey breast and rinse. Place turkey on top of stuffing. Combine salt, pepper and thyme. Sprinkle over turkey. Cover and cook on HIGH for 1 hour. Reduce to LOW and cook 5 to 6 hours until a meat thermometer inserted in turkey registers 170 degrees. Remove turkey to a serving platter. Stir stuffing gently, cover and let stand 3 to 4 minutes. Prepare gravy. Spoon stuffing around turkey on platter. Yield: 5 to 6 servings.
Saute garlic in 2 tablespoons Crisco; add meat. Saute until brown. Add chili bowl; mix well. Cook, covered, on low fire until tender. Add 2 tablespoons flour. Mix well. Add water and hot sauce. Continue to cook 30 minutes. Serve plain or with beans or rice.
Place the cooked noodles in a small individual casserole. Add grated onion, salt and pepper, and sage to the tomato juice. Pour the tomato juice mixture over the noodles. Place the browned pork chop on the noodles. Cover the casserole and bake in a moderate oven for about 1/2 hour. Exchanges: 2 meat or 3 ounces cooked meat, 1 vegetable, 1 bread, 287 calories.
Beat egg, cinnamon and sugar in medium to small mixing bowl. Dip 1 slice of bread into bowl. Put 1 teaspoon butter into heated pan along with 1 slice of bread. Fry until lightly browned. Repeat the process for the second slice. Serves 2 people.
mix all ingredients. Stir well. Refrigerate at least 2 hours. Serve with all your favorite fresh vegetables.
Place frozen pie shell on a baking sheet. Bake in a 400° oven for 5 minutes. Remove from oven. Reduce oven to 325°. Sprinkle cheese in bottom of pie shell. Set aside. Meanwhile, in a skillet, cook sausage until brown; drain off fat. Stir in stuffing mix and spinach; spoon over cheese. Combine beaten eggs and light cream. Pour over sausage mixture. Bake uncovered in a 325° oven for 50 to 55 minutes or until knife comes out clean. Let stand 10 minutes. Serves 6.
Mix all ingredients and pour into a pie crust. Bake at 350° for 30 minutes.
Combine cornmeal, flour, baking powder and soda in a medium bowl. Stir well. Add beaten egg and buttermilk. Stir until smooth. Pour batter into a 9-inch pan coated with cooking spray. Bake at 400° for 35 minutes or until cornbread is golden. Yields 9 servings.
In bowl, place water, lemon juice and vanilla. Sprinkle dry milk on top. With electric mixer, beat until stiff (about 10 minutes). Beat in sugar. Continue beating until stiff enough to hold soft peaks (about 5 minutes) more. Use instead of whipped cream to top desserts. Makes about 2 1/2 cups or 20 servings (2 tablespoons each).
Heat oil in large skillet. Add chicken; cook and stir until golden, about 3 minutes. Remove and set aside. To skillet, add mushrooms, carrots and onion. Cook and stir until onion is transparent, about 5 minutes. In measuring cup, mix broth, cornstarch, ginger, salt, garlic powder; stir into skillet. Add broccoli; cover and simmer until broccoli is crisp-tender, 5 minutes, stirring occasionally. Add chicken and heat. Top with orange sections; may be served over steamed rice. Yields 4 portions/7 cups (per portion: 253 calories, 49 mg. cholesterol).
Combine potatoes and butter in a large mixing bowl. Add salt, pepper, onion, soup, sour cream and cheese. Stir thoroughly. Pour into greased casserole dish (9 x 13-inch). Cover with crushed cornflakes mixed with melted butter. Bake 45 minutes at 350°.
Bake crescents and let cool. Spread on softened cream cheese mixed with sour cream or creamy Italian dressing to spreadable consistency. Cover with vegetables. Sprinkle with shredded cheese. Cover and chill until served.
Lay out 1 package of rolls on bottom of a 9 x 13-inch pan. Beat together cream cheese, sugar, egg yolk and vanilla. Place mixture on top of rolls. Place second package of rolls on top of mixture. Brush top with egg white. Bake at 350° for 1/2 hour. Let cool. Sprinkle with powdered sugar.
Brown and drain hamburger and onion. Stir tomato paste, salt and cinnamon into meat. Set aside.
Combine all ingredients, except tortillas, in a large bowl. Fill tortillas. Roll up and place in greased baking dish. Pour over remaining sauce. Bake at 350° for 20 to 22 minutes.
Mix cracker crumbs and 1 stick of margarine. Pat into 9 x 13-inch pan. Combine sugar, margarine, eggs and vanilla. Beat for 20 minutes. Spread over crumb mixture. For the next layer, spread the pineapple and bananas. Spread Cool Whip over all. Sprinkle with finely chopped nuts and decorate top with maraschino cherries. Refrigerate.
Saute onion in the butter. Combine all ingredients and grate cheese on top (medium Cheddar). Bake at 350° for 1 hour.
Combine all ingredients, mixing well. Pour mixture into freezer can of a 1 gallon hand turn or electric freezer. Freeze according to manufacturer's instructions. Ripen ice cream 1 hour, if desired.