HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dice and saute sausage, potato and onion in large skillet. Brown and add tomato pieces. Crack eggs and stir until well blended as if you're scrambling the eggs in large bowl. Add milk; stir. When sausage mixture is browned, add egg mixture and scramble. When the eggs are cooked, put them into the burrito shells (about 3/4 cup into each) and wrap shells around egg mixture. Put two stuffed burritos in foil and bake for 15 minutes.
Pick off washed basil leaves from stem. Blend in food processor leaves, tomatoes and garlic. Add oil until very moist but not runny. Add salt and pepper to taste. Add pesto to mayonnaise for a great taste or serve with pasta.
Cut chicken into 1-inch cubes. Saute in vegetable oil until brown. Add remaining ingredients; bring to a boil. Reduce heat and simmer 20 minutes. Garnish with sour cream, shredded cheese or sliced green onions, if desired.
Boil moose ribs for 45 minutes and drain. Mix all other ingredients together and spread over ribs in baking pan. Bake for 30 minutes or until tender, maybe up to an hour, at 350°.
Brown onion in a large frying pan in Crisco. Add paprika, green pepper and carrot. Add meat to pan and let it simmer until tender, covered. Stir it with a wooden spoon. You may add a potato (quartered) with some water to pan or boil shell pasta and add to pan. Season with salt, pepper and caraway seed.
Cook margarine, sugar and evaporated milk 3 minutes after mixture comes to a full boil. Add marshmallows. When melted, add graham crackers or vanilla wafers, pecans and coconut. Mix well and drop by teaspoon on waxed paper. Cool and serve.
Grease 9 x 13-inch baking dish and preheat oven to 350°. Steam broccoli 3 minutes, cool and press dry. Beat together the eggs and milk until frothy. Mix together the flour, baking powder and salt, then stir into the egg mixture and mix well. Fold the broccoli, cheese and onion into the mixture. Spoon the mixture into the dish and spread evenly. Sprinkle with seasoned salt. Bake for 30 to 40 minutes. Let stand 5 minutes before cutting into bite-size pieces.
In large mixing bowl, combine chicken, celery, almonds, salt, onions, lemon juice and mayonnaise. Mix well. Place in lightly greased 1 1/2-quart baking dish. Top with cheese and chips. Bake in preheated 425° oven 10 minutes or until hot and bubbly. Serve with snack crackers or fancy bread.
Mix well with electric mixer. Finish filling freezer with homogenized milk. Makes 1 gallon.
Gather fresh rose petals and grind them in a meat grinder or a modern food processor. Place the pulp and juice into an old iron skillet or pot. It must be iron, not a modern coated pan. The iron causes the petals to turn black. Let the pulp stand in the skillet for a day, but stir it occasionally. It should be dry in about a day. Grind it again, dry it, grind again for 9 days.
Saute onion in oil until tender. Add broth, pepper, chili powder, thyme, paprika and cayenne pepper. Bring to a boil. Stir in rice. Cover. Remove from heat and let stand for 5 minutes. Fluff.
Spray 9-inch spring-form pan with Pam and add bread crumbs to bottom of pan and pat in place.
Cook spinach according to package directions; drain well. Mix spinach and remaining ingredients together. Roll into 1-inch balls or patties. Place on Pam sprayed cookie sheets. Bake at 350° for 15 minutes. If making patties, turn over after 10 minutes. Makes 36 (1-inch) balls or about 12 to 14 patties. Contains 41 calories per ball.
Cook about 10 potatoes in salted water until tender. Drain and mash potatoes. Cook milk, cheese, butter and salt until smooth and stir into mashed potatoes. Fold in eggs. Bake at 350° about 35 minutes or until brown.
Place caramels, butter and sweet milk in a saucepan. Cook over medium heat, stirring constantly with a wooden spoon until candy and butter melt and mixture is smooth. Pour cereal in a 9 x 13-inch pan and set aside.
Combine flour, baking powder, soda, salt, cinnamon and nuts. Set aside. Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla. Beat until creamy. Add zucchini and pineapple. Add dry ingredients. Stir only until all ingredients are moistened. Pour into 2 well-greased loaf pans. Bake about 1 1/2 hours. Cool about 10 minutes before removing to wire rack.
Preheat broiler or heat coals in an outdoor grill. Place salmon steaks in single layer in a shallow baking dish. Combine Italian dressing, lemon juice, salt and pepper. Pour over salmon. Let salmon sit for 30 minutes, turning once. Drain salmon. Reserve marinade for basting. Place the salmon on a well-greased grill rack or broiler pan. Sprinkle with paprika. Cook about 4-inches from coals or broiler heat source for 8 minutes. Baste with marinade. Sprinkle with more paprika. Turn salmon over and cook for 7 to 10 minutes longer or until fish flakes easily when tested with a fork.
Put in 9 x 13-inch pan as listed. Pour melted margarine over top of cake mix. Bake at 350° for 45 minutes. Sprinkle pecans on top. Cook 10 to 15 minutes longer.
In a bowl beat butter on medium speed until softened. Add sugar and beat until fluffy. Add milk and vanilla. Beat well. Gradually add flour and mix well. Divide mix into 4 parts and chill in plastic wrap. Roll on floured board to 1/4-inch thickness. Cut with circular cookie cutter; bake on ungreased cookie sheet at 375° for 10 to 12 minutes. Makes about 50 cookies.
Put in microwave for 1 minute. Take out and stir good. Then you have cheese grits.
Brown hamburger and drain. Add taco seasoning and let cool. Combine all other ingredients *. Add cooled hamburger. Add as much salad dressing as desired (mayonnaise/Thousand Island dressing).
Heat milk to warm with butter until butter melts. Mix sugar and cornstarch together with fingers until well-blended. Pour into milk mixture, stirring constantly until it thickens. It will bubble like grits. Remove from heat and add vanilla. Mix well and pour into baked pie shell. Sprinkle cinnamon and nutmeg on top. Refrigerate.
Discard stems of greens and any damaged portions. Thoroughly wash greens in cool water to remove dirt and sand particles. Cut or tear leaves into small pieces. In covered saucepan, cook greens in large amount of boiling salted water till tender, about 60 to 75 minutes. Drain well and rinse. In skillet, cook bacon until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Blend flour into drippings. Add hot water; cook and stir till thickened and bubbly. Stir in sugar, cider vinegar, salt and pepper. Stir in drained, cooked greens; heat thoroughly. Garnish with crumbled bacon.
Cook rice. Mix eggs, vanilla, milk, sugar, nutmeg, cinnamon and raisins. Pour over rice. Mix and bake in a casserole dish at 350° until done, about 1 hour.
Thaw chicken breasts. Put in pan and cover with water. Add onion, parsley, salt and pepper; bring to boil. Turn down and simmer for 1/2 hour. Remove meat and cool. Remove meat from bone. Save broth for sauce.
Make recipe for 2 pie crusts. Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust. Mix eggs, cream and spices. Pour over layered pie crust. Bake at 350° for 1 hour or until set.
Cook sugars and water together	to 240° or to the soft ball stage. Just before removing from fire,	add nuts and vanilla. Beat until sort of creamy. Pour in large rounds on wax paper.
Mix everything together for 5 minutes. Bake at 350° for 1 hour in a Bundt pan.
Cook together vinegar, green food coloring, sugar and salt. Put in a bag the whole cloves, mixed spices and celery seed. Bring to a full boil and pour over cucumbers and let stand overnight. Heat and let cook 35 minutes. Then fill and seal jars.
Mix all ingredients thoroughly. Shape into 1-inch balls. Bake at 350° for 15 minutes. These can be made ahead and reheated at serving time either in the oven or the microwave.
Drain fruits. Mix the first four ingredients with the sour cream. It should be mixed a few hours before serving.
Cook squash and drain. Add remaining ingredients; reserve 1/2 of bread crumbs for the top. Bake at 350° for 30 to 35 minutes.
Melt butter. Add pecans and flour. Press into bottom of 33-23-5 cm dish. Bake at 350° for 20 minutes; cool.
In dutch oven brown beef. Add rest of ingredients. Bring to a boil, reduce heat and simmer, covered, for 1 hour.
Mix all fruits and juices together; add pudding mix in and stir until dissolved in juices well. Chill 1 hour.
Bring to a boil the sugar, margarine, syrup, salt and vanilla. Boil 5 minutes. Remove from heat and stir in baking soda. Pour over popcorn and mix well. Bake in a 250° oven for 1 hour. Stir several times while baking. Pour out on waxed paper to cool.
Cream the butter and sugar with mixer, beating until light and fluffy. Add sifted dry ingredients alternately with milk. Fold in egg whites. Pour into 3 greased round 8 or 9-inch layer pans. Bake in moderate oven (350°) for 25 to 30 minutes, or until top springs back when lightly touched. Cool.
Combine all ingredients in a tightly covered jar. Shake well until dressing is thoroughly mixed. Refrigerate for 2 hours. Shake well before serving. Makes 1 1/2 cups.
Combine all ingredients. Fill large, greased muffin tins 2/3 full. Bake at 400° for 15 minutes. This recipe makes about 10 of the large muffins or 15 cupcake size. On the large size muffins, cooking time was about 25 minutes.
Preheat the oven to 350°. Melt the margarine in a 9 x 13-inch oblong pan. Crush wafers and sprinkle in pan. Add in layers the coconut, chips and pecans. Add milk. Do not stir. Bake 30 minutes.
Mix together with a spoon, not a mixer. Bake pie shell a few minutes before pouring batter into shell. Bake at 350° for 35 to 45 minutes.
In top of double boiler, melt chocolate chips over hot water. Remove from heat, but leave over hot water. Add sweetened condensed milk, vanilla, salt and nuts. Stir until smooth. Turn into a wax paper lined 8-inch pan. Chill. Cut into small squares. Makes 1 3/4 pounds.
Cream 2 tablespoons butter with cream cheese, 1/4 cup sugar and cornstarch. Add 1 egg, 2 tablespoons milk and 1/2 teaspoon vanilla. Beat until smooth. Set aside.
Layer first 7 ingredients in pretty glass bowl; use whatever amount of each that it takes to fill bowl almost to the top. Of course you can use your own choice of vegetables and in the order you prefer to put them in (this is just my preference). Then cover the top with a thick coat of mayonnaise. To me, the homemade mayo is what makes this salad special. Sprinkle grated cheese generously over mayonnaise, then bacon on top of cheese.
Simmer onion in oil and water until transparent. Add potatoes and carrots; simmer for 15 minutes, stirring occasionally. Add chopped tomatoes (save juice) and cumin. Cover; simmer for about 1 hour, checking to see if stew needs more liquid. If so, add the juice from can of tomatoes. If more liquid is still needed, you can add up to 3/4 cup of tomato juice. Add green beans; cook for 15 minutes more. Check seasoning. Add 1/4 teaspoon or more of pepper and more cumin, if desired. Serves 4.
Cover beans with water. Soak overnight. Next morning add all other ingredients to the beans. Cook until beans are done but not too soft.
Mix all ingredients together. Place into glass cake pan. Bake at 350° for 30 to 45 minutes.
In large skillet or electric frying pan, bring water to a boil. Stir in remaining ingredients, except cheese, breaking up the meat into small pieces. Reduce heat; cover dish and simmer, stirring occasionally, cook 12 minutes or until rice is tender and most liquid is absorbed. Top with cheese; cover and let stand 2 minutes or until cheese is melted.
Place wieners in slow cooker. In separate bowl, combine chili sauce, barbecue sauce and cranberry sauce. Pour over wieners. Cover. Cook on low 3 to 4 hours or high 1 1/2 to 2 hours. Yield: 4 to 6 full-sized servings, or 32 appetizer-sized servings.
Mix and roll into balls (about 75). Bake at 350° for 20 minutes. Can be frozen before or after baking.
Combine sugar, cocoa and salt. Add water and milk; bring to boiling point. Continue to boil for 3 to 4 minutes, stirring constantly. Remove from heat. Add butter and vanilla; beat with spoon for about 2 minutes. Good over hot fudge cake or ice cream. Serve cold or hot.
Put all ingredients into saucepan except vanilla. Cook on top of stove over medium heat. Stir until thick; add vanilla and thicken some more. Pour into baked pie shells. Chill or let cool before cutting.
In a 12-inch round deep dish (sides 1-inch), layer the ingredients. Spread bean dip; spread guacamole on top. Mix taco seasoning with sour cream and spread on guacamole. Spread onion on next. Spread chopped tomatoes next. Then spread grated cheese and sliced olives. Serve with large bag of plain tostada chips.
Mix all ingredients by hand in a large mixing bowl. Grease and flour a Bundt pan. Bake 50 to 55 minutes in a 350° oven. Cool for 15 minutes. Turn onto plate. Dust with powdered sugar when cool.
Mix cream cheese, dressing mix and a bit of milk to get creamy but firm texture. Add onions. Spread on tortillas. Add finely chopped vegetables. Roll up and refrigerate at least 2 hours. Must be firm before slicing and serving.
Spread cream cheese on bottom of pretty ovenproof dish. Spread chili over cream cheese. Next layer chopped peppers over chili. Cover with grated cheese. Heat in oven or microwave until cheese melts, no longer. Serve hot with chips.
Sift all dry ingredients, except sugar. Cream butter and sugar and add syrup. Beat in all ingredients (dry). When thoroughly mixed, add nuts and work with hands until stiff dough is formed.
Cream butter and sugar thoroughly. Add eggs one at a time, beating well after each one. Mix soda and bananas. Add flour to butter mixture alternating with bananas, then add vanilla and nuts. Pour into greased/floured 4-1/2 x 8-1/2 inch loaf pan or 3 smaller ones. Bake at 350° for one hour.
Combine the first 4 ingredients, stirring well. Press crumb mixture into bottom of a greased 9-inch square pan. Bake at 350° for 6 to 8 minutes. Cool slightly.
Heat oven to 350°. Grease a 9 x 13-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all bar and frosting ingredients except chocolate chips at low speed until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake at 350° for 15 to 20 minutes or until golden brown. Sprinkle immediately with chocolate chips. Let stand 5 minutes; spread evenly. In small bowl, combine all glaze ingredients.
Soften 2 cheeses and mix well with other ingredients. Use hands to form into ball-shape. Roll in parsley. Refrigerate 8 hours before serving.
Cream together the shortening and sugar until smooth; add the egg yolks and blend well. Mix the buttermilk and baking soda and add to the mixture. Blend in the flour and vanilla. Melt the chocolate in the hot water and add. Mix well. Beat the egg whites until stand in peaks; fold into the cake batter. Pour batter into 4 layer cake pans that have been greased and floured. Bake at 350° for 15 to 25 minutes. Check to see when done. Remove from oven and cool on racks. Frost with the following.
Combine broth, chicken, celery, carrots, onion, parsley, pepper, thyme and bay leaf in a large saucepan or Dutch oven. Bring to a boil over medium-high heat, stirring once or twice. Reduce heat to low; simmer 10 to 15 minutes or until chicken is no longer pink in center. Remove bay leaf; discard. Stir in rice and lime juice. Garnish, if desired. Makes 4 servings.
Cream shortening, sugars, egg and peanut butter together until well mixed. Sift dry ingredients together and add to creamed mixture. Bake at 350° for 10 to 12 minutes.
Drain and chop artichoke hearts. Mix into cheese and mayonnaise. Cook in glass casserole or pie plate at 325° for 20 minutes. Serve with crackers. (Triscuits are best!)
In a mixing bowl, beat together Blue cheese and 1/4 cup sour cream. Fold in remaining sour cream. Cover and chill. Serve as a spread for crackers, as a "dunk" for breadsticks and celery or as a filling for celery stalks.
Place sugar, chocolate, light corn syrup, butter and salt in a saucepan and heat slowly, stirring until sugar is dissolved. Cover until boiling point is reached. Cook without stirring until temperature is 240°. Remove from heat. Add vanilla. Let cool until lukewarm. Beat until creamy, adding milk until mixture loses its shine. Pour into a greased square pan. Cut into squares.
In large bowl, combine flour, butter and brown sugar and blend with mixer until particles are fine. Stir in walnuts. Reserve 1 cup of this mixture for topping. Press remainder of mixture into ungreased 8-inch square pan. Bake at 350° for 12 to 15 minutes or until light brown. Mix remaining ingredients and spread over crust. Sprinkle with the reserved crumbs. Bake at 350° for 25 to 30 minutes.
Cook chicken in crock-pot until tender. Remove from bone. Cut into chunks. Mix chicken soup with half can of chicken broth. Pour half of mixture in bottom of casserole dish. Layer chicken on top of mixture. Pour in rest of mixture. Spread container of sour cream on top. Prepare stuffing by directions. Spread over sour cream. Put pats of butter on top. Bake in preheated oven at 350° until browned and sour cream bubbles.
Combine first five ingredients and mix well. In a separate bowl, combine the remaining ingredients. Mix well. If needed, thin with the pineapple juice. Fold into the rice and shrimp mixture. Refrigerate for 1 hour before serving.
In large bowl, combine ingredients. Chill dough for 30 minutes. Shape into 3/4-inch balls. Place, 2 inches apart, on cookie sheet; flatten with fork. Sprinkle with sugar. Bake at 350° for 5 to 8 minutes. Don't let get brown.
Mix together all ingredients. Spread evenly the Cool Whip over top of mixture. Keep cool in refrigerator until served.
Mix as directed on cake mix box, but add the coconut to the mixture. Bake in two 9-inch cake pans. When done, cool on cake rack. When completely cooled, cut the cakes so you will have 4 layers instead of 2 layers. Put icing on top of each layer but not on sides. Sprinkle the top with more coconut.
Heat oven to 350°. Grease well a 2 quart ring mold. Sift dry ingredients into bowl. Add shortening, water, nuts, raisins, and pumpkin. Beat 2 minutes at medium speed with mixer or give 300 vigorous strokes by hand. Scrape bowl constantly. Add egg. Beat 2 more minutes, scraping bowl constantly. Pour into prepared mold. Bake for 40 to 45 minutes. Serve warm with fluffy hard sauce, lemon sauce, or whipped cream. Yield: 8 portions.
Cream butter, sugar and Crisco. Mix in eggs and beat well. Add dry ingredients alternately with milk. Add flavorings. Bake at 325° for 1 1/2 hours in tube pan greased and floured. Do not preheat oven.
Brown chops in skillet with a little cooking oil on both sides. Place in baking dish. Mix mushroom soup, water and seasonings together, pour over chops. Slice onion and arrange on top of chops. Bake in 350° oven until chops are tender.
Mix sugars, oil and eggs together. Add zucchini, then mix flour, cinnamon, soda, baking powder and salt together. Add to the first mixture. Pour into cake pan. Bake 30 minutes at 350°. Enjoy!
Saute chopped onion and add tomato sauce and water to desired thickness. Add hot dogs and diced potatoes. Salt and pepper to taste. Simmer until potatoes are cooked.
Dissolve gelatin in boiling water. Stir in pie filling. Pour into mold, if desired, and chill. Whipped topping is good on the top. Serves about 6.
Cook bacon until crisp in large saucepan. Remove bacon; pour off all but 3 tablespoons drippings. Add onion, separated into rings; cook until lightly browned. Add remaining ingredients. Heat to boiling; simmer a minute or two. Garnish with crumbled bacon.
Cream butter and sugar. Add eggs and vanilla. Add alternately with dry ingredients and milk. Add blueberries. Butter muffin tins. Pile batter high in tins. Sprinkle sugar over tops. Bake at 375° for 30 minutes.
In a glass with ice, pour jigger of wine and ginger ale; mix well. Enjoy.
Combine all ingredients in a medium bowl; mix well. Pour over any beef (especially good for London broil or flank steak) in a glass baking dish or self-closing plastic bag. Let marinate in refrigerator up to three days. Grill or broil, as desired, discarding marinade.
In soup pot, brown bacon. Remove bacon and most fat. Add onion; saute until tender. Add crumbled bacon and all other ingredients except clams. Simmer, covered, 30 to 40 minutes. Add clams and heat through. Do not overcook clams; they will get tough.
Cream butter and sugar together. Add eggs. Beat until fluffy. Add dry ingredients alternately with milk and vanilla and stir by hand. Add blueberries and mix gently. Grease muffin tins. Fill to top of cups and sprinkle with sugar. Bake at 350° for 25 to 30 minutes. Cool in pan. Makes 12 large muffins.
Brown meat with salt in skillet. Drain and set aside. Blend next 4 ingredients until smooth. Stir in meat, cheese, onions and pepper. Pour into pie shell. Sprinkle Parmesan cheese over top. Bake in a 350° oven for 35 to 40 minutes until golden brown on top.
In 12-inch skillet or small stewing pot, over medium heat, heat milk, bouillon and vegetables to boiling, stirring frequently.
Cut biscuits into quarters. Shake in bag with cinnamon and sugar. Do a few at a time and make sure they are well covered (you may need to use more sugar and cinnamon). Empty the remaining sugar and cinnamon into bottom of greased Bundt pan. Place half of biscuits in pan. Melt 3/4 cup butter and pour over biscuits. Sprinkle with nuts. Repeat layer of biscuits.
In large bowl, mix together, leaving flour around edge of bowl. Pat well into ball. Spread on sheet paper, patting out. Cut into 1 dozen or more biscuits. Grease pan, oiling top and bottom of biscuit. Bake at 350° for 12 to 15 minutes. Serve.
Mix 1 1/4 cups flour, the yeast, sugar and salt. Heat water and 1 tablespoon oil until very warm. Add to flour mixture. Beat 1 minute. Beat in egg until smooth. Stir in flour to make dough easy to handle. Turn dough onto floured surface. Knead 5 minutes. Place in greased bowl. Cover and let rise 1 1/2 to 2 hours until doubled. Grease cookie sheet. Punch down dough and divide into 3 parts. Roll into a 14-inch long rope. Place on cookie sheet and braid loosely. Do not stretch. Form a wreath and secure ends. Brush with oil. Cover and let double about 40 to 50 minutes. Heat oven to 375°. Mix egg yolk and 2 tablespoons water. Brush over braid. Sprinkle with poppy seeds. Bake 25 to 30 minutes. Brown lightly. Remove from sheet to cool on rack. Place colored easter eggs in center for festive gift or centerpiece.
The night before: Mix together oats, sugar and oil. The next morning: Mix remaining ingredients; mix into first mixture. Drop by teaspoonfuls onto greased cookie sheet. Bake at 325° for 15 minutes. Remove from sheet immediately. Makes 5 dozen.
Cream shortening and sugar. Add eggs, beating well. Sift flour, soda, baking powder and salt. Add to mixture along with bananas, blending well. Stir in nuts. Pour into 9 x 5 x 3-inch loaf pan that is greased well. Bake at 350° for 45 to 50 minutes or until done.
Combine pumpkin, sugar and remaining ingredients in order given. Bake in a preheated very hot oven (450°) for 10 minutes. Reduce heat quickly (leave door slightly ajar about 3 minutes to slow oven to 325°) and continue baking for 45 minutes or until knife comes out clean when inserted in center of filling. Serve warm or cold.
Mix ground beef, cracker crumbs, salt, pepper, milk and onion. Form in loaf pan and refrigerate overnight. Slice and fry until brown on both sides. Remove from pan. Put slices in a 9	x 13-inch pan and pour 2 cans of mushroom soup and water.	Bake at 325° for 1 hour.
Mix the Grape-Nuts and buttermilk together; let stand 1 hour. After Grape-Nuts and buttermilk have set for 1 hour, add to remaining ingredients. Pour into greased loaf pan; batter will be thick. Bake for 1 1/4 hours in a 325° oven.
Combine sugar, soda and buttermilk in medium size saucepan. Place over moderate heat (250°). Cook, stirring occasionally, until a small amount of the syrup forms soft ball when dropped into ice water or candy thermometer registers 236°. Remove from heat and let stand 5 minutes. Add vanilla and nuts; beat with wooden spoon until slightly thickened. Drop by heaping tablespoonfuls onto waxed paper. Let stand until set. Makes about 16 pieces.