HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain can of sauerkraut, cut up. Add chopped vegetables and sugar. Stir and refrigerate.
Layer in a 9 x 13-inch pan as follows: 1/2 stuffing (cooked according to package directions), 1 can mushroom soup, chicken chunks, vegetables, Cheez Whiz, remaining 1/2 of stuffing, 1 can mushroom soup. Pour 3/4 cup water over all and bake at 350° for 1 hour.
Layer vegetables. Add sugar to mayonnaise. Place grated cheese on top. Top with 8 slices crumbled bacon or Bac*Os. Let set in refrigerator for 12 to 24 hours.
Mix granulated sugar and melted butter or oleo. Beat eggs until foamy and mix with other ingredients. Sift flour, salt and baking powder and add to mixture. Add the drained crushed pineapple. Bake in a 9 x 13-inch greased pan at 350° for 30 minutes or more. When cool, sprinkle with powdered sugar. Cut into bars or squares.
Melt butter in pan, stirring in sugars. Stir constantly until melted. Pour mixture over soft ice cream in big bowl. Mix well and store in refrigerator. In a mug, pour 1 part mixture, 1 part rum and 2 parts boiling water. Decorate with cinnamon stick and nutmeg.
Combine mix, oil, pudding and eggs until well blended. Add 7-Up last and beat at medium speed until well blended (about 2 minutes). Do not overbeat. Grease and flour 3 cake pans. Bake at 350° for 20 minutes.
Fry hamburger and onion until done. Drain. Season to taste. Set aside. Fry tortillas in oil until flimsy. Spoon hamburger and small amount of cheese in the tortilla. Roll up and place side by side in a large casserole dish. For sauce, take some flour, salt, pepper and chili powder. Mix together. Add water and tomato sauce. This is an experimental process because it all depends on how large of a pan you are making. The sauce needs to be thin enough and yet thick enough to have texture. Pour over rolled-up enchiladas and top with cheese. Bake at 350° for approximately 30 minutes, until all cheese is melted.
Mix first 3 ingredients. Add next 3 ingredients. Top with topping made from lemon pudding and Cool Whip. Chill.
Mix together sugar, flour and soda. Add eggs and juice from fruit cocktail. Mix until smooth and fold in fruit from fruit cocktail. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 40 minutes.
Mix Cool Whip and pudding mix together. Add pineapple and mandarin oranges. Add cottage cheese. Chill.
Brown hamburger and drain; add onion, tomatoes, tomato paste, spaghetti mix and Italian seasoning to your taste. Cover and simmer 1/2 hour. Cook noodles and drain; rinse in cold water. Layer sauce, noodles and cheeses in a 9 x 13-inch casserole dish. Sprinkle Parmesan cheese on top. Bake 20 to 25 minutes at 350°.
Add sugar to berries and chill 2 hours. Fold in other ingredients. Cover and refrigerate overnight.
Blend all together. Cover and refrigerate at least 2 hours. Yield: 2 1/2 cups. Serve in hollowed out bread loaf with vegetables and break chunks for dipping.
Wash mushrooms and soak in a cup of hot water; set aside. Beat eggs, set aside. Boil chicken stock, add mushrooms with the water in which they were soaked. Boiled 5 minutes. Season with soy sauce, salt and Ajinomoto. Stir in the cooking oil and beaten eggs. Serve hot.
Bake cake as directed on the box in a 13 x 9 x 2-inch pan or glass baking dish. While cake is still hot, combine Eagle Brand milk and ice cream topping. Pour over cake and let cool. Top with Cool Whip and sprinkle with Heath bar (grated) or Sensations.
Chop cabbage into medium pieces. Spread in bottom of greased 13 x 9-inch baking dish. Brown meat and onion. Stir in rice, salt and pepper. Heat tomato soup, paste and water to boiling and pour over other ingredients. Sprinkle with cheese. Cover tightly with foil and bake 1 1/2 hours at 350°.
Achiote is annatto seeds cooked in vegetable oil or olive oil. On the island they would cook the seeds in lard. Annatto is the pulp of the tropical tree Bixa Orellana. Annato dye is used in coloring some cheeses and in textiles and varnishes. Caribbean and South American Indians use it for body paint.
Cut each tortilla into 6 wedges. Deep fry wedges in oil until crisp. Drain on paper towels. Paint each wedge with about 1 teaspoon refried beans. Place on heatproof serving platter. Top with shredded cheese. Place in hot oven or under broiler just long enough to melt cheese. Top each chip with 1 teaspoon of guacamole, then 1/2 teaspoon sour cream. Place a few pieces of diced tomato on top. Place more guacamole in center of platter. Serve with green and red chile sauce on the side. Serves 4.
Chop all vegetables. Mix all ingredients except spice bag and vinegar. Boil 30 minutes in heavy pot. Tie a string around the top of the spice bag. Tie around handle and hang into vegetables. Cook until very thick. Then add vinegar and boil on low until there is no free liquid. Put into clean jars. Leave headspace. Can be put in freezer.
Melt 1 stick butter in a square cake pan; add flour and nuts. Mix and press in pan; bake 20 minutes at 350°. Cool.
Grease a 9 x 13-inch casserole dish. Cream butter, sugar and eggs. Add dry ingredients. Add apples and nuts last. Bake at 350° for 45 minutes. Mix juice of 1 orange and 1 cup sugar. Spread on cake while hot.
Poke 8 pieces of 2-inch string licorice into each marshmallow end for legs. Melt over low heat, 1/2 cup chocolate chips. Set spider of waxed paper and dribble a large spoonful of melted chocolate over marshmallow. Add 2 M&M's for eyes. Cool and eat.
Mix together the cream cheese, mayonnaise, dill weed, garlic powder and onion powder. Spread this on the cooled crust. Top with chopped, raw vegetables of your choice.
Mix all ingredients together in order listed. Pour into unbaked pie shells. Bake at 350° for 2 pies.
Mix cream cheese, 1 tablespoon milk and sugar in a large bowl whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Bake sweet potatoes at 400° until soft, about 1 hour. Let potatoes cool, remove skins and mash with butter. Add milk, salt, cinnamon, nutmeg and brown sugar. Mix thoroughly. Fold in beaten egg whites, fold in nuts. Bake at 400° for 10 minutes in a greased casserole dish or pan. Top with marshmallows and broil until marshmallows brown.
Dissolve jello in boiling water. Add sugar, lemonade, and pineapple juice. Freeze for at least 12 hours. Add 7-Up before serving.
Cut each biscuit into 4 pieces (scissors work really well). Put white sugar and 1 teaspoon of cinnamon into a paper sandwich bag. Grease 10-inch or larger tube pan. Shake the biscuit pieces, a few at a time, in the sugar and cinnamon; transfer to tube pan.
Place crackers in jelly roll pan (ungreased), split and scored. Boil butter and sugar together	for 2 minutes; add pecans. Spoon over crackers and bake 10 minutes in 350° oven. Cut and separate as soon as possible and put on rack to cool.
Bring sugar, water and vinegar to a boil. Simmer for 5 minutes. Drain all canned vegetables. Place all vegetables in a large covered bowl and pour dressing over it. Refrigerate overnight. This will keep for 2 or 3 weeks.
Mix all ingredients in large bowl. Place in 9 x 13, greased pan. Bake at 350° for 45 minutes.
In small bowl, combine tomato sauce, brown sugar and mustard; set aside. In large bowl, combine eggs, onion, crackers, ground beef, salt and pepper. Add 1/2 cup tomato sauce mixture; stir thoroughly. Place meat mixture in glass ring mold or 2-quart microproof round casserole. Put a microproof glass in center of meat mixture, bottom side up. Pour remaining tomato sauce over top of meat. Cook, uncovered, on High (maximum power) for 12 to 14 minutes. Let stand, covered, 5 to 10 minutes before serving. Makes 6 servings.
Beat first 5 ingredients together with a spoon or mixer. Add next 3 ingredients, then add oats and pecans. Drop on a greased cookie sheet, about a teaspoon for each cookie. Bake for 8 to 10 minutes at 350°. Cool and store in a tin to keep them crisp.
Beat softened margarine until fluffy. Add sugar and continue beating. Add eggs and milk. Beat well. Sift together dry ingredients and add with vanilla. This well form a soft dough. Divide cookie dough and roll out very thin on floured board. Cut out and sprinkle with sugar. Bake on cookie sheet at 400° until brown.
Mix well and cook in 2 (9-inch) pans for 25 minutes at 375°. (Or may use cake mix.)
Sift flour; measure and resift 3 times with baking powder, soda and salt. Add buttermilk and mix lightly with fork. Turn out on a floured board. Knead lightly 4 or 5 times and roll to 1/2-inch thick. Cut into rectangles, 1 x 3-inches, with floured knife. Drop into boiling chicken broth. Cover and boil gently for 12 minutes. Do not uncover during cooking. Serve immediately.
Cream together sugar, shortening and eggs. Stir in flour, baking soda and vanilla. Mix well. Add chips and nuts. Mix well to distribute evenly through. Drop by teaspoon onto an ungreased cookie sheet. Bake at 350° for about 10 to 12 minutes.
Bring to a boil the first 4 ingredients. Remove and add remaining ingredients. Mix together and drop by spoonfuls on waxed paper.
Cover rice with water and put lid on pan. Put on medium heat until pan lid is hot. Turn heat down to very low. No salt. Cook for 35 minutes. Fluff with fork. Cool with lid off. Put in refrigerator overnight.
Dissolve yeast in warm water. Sift all dry ingredients into large bowl. Mix in shortening with pastry blender. Add milk, then yeast mixture. Stir until thoroughly moistened. Turn onto floured board and knead a minute or two (no rising is required). Roll to desired thickness (1/2 inch is recommended) and cut into rounds. Brush with melted butter and bake on ungreased pan at 400° for 12 to 15 minutes or until lightly browned. Baked biscuits freeze well.
Combine vegetables. Heat sugar and vinegar on low heat until syrupy. Add mayonnaise, salt, pepper and syrup to vegetables. Mix thoroughly. Chill for 1 hour or more before serving.
Sift flour, sugar and cinnamon. Add Crisco; mix well. Remove 1/2 cup of crumb mixture and set aside. Add remaining ingredients to rest of crumb mixture; mix well. Pour into greased pan. Sprinkle reserved crumb mixture over top. Bake at 375° for 40 to 45 minutes or until done.
Pour orange juice, pineapple and water in blender. On low speed, add ice cubes, one at a time, until all ice is crushed. Add cherries; blend all ingredients well and serve immediately.
Combine pear juice, brown sugar and oil in a small saucepan. Bring to a boil. Remove from heat; stir in lemon juice, maple syrup and cinnamon. Arrange pear halves, cut side up, in a small, shallow baking dish. Sprinkle with pecans. Pour brown sugar mixture over pears and bake at 350° for 30 minutes. Serves 4.
Mix flour, sugar, salt, baking powder and shortening as for pie dough. Add juice and grated rind of lemon and whole eggs and mix well. Roll out 1/2 of the dough to fit the bottom of a 12 x 18 x 1-inch greased cookie sheet. Spread a generous amount of good marmalade on the dough. Red raspberry and orange are very good. Roll out and use the other half of the dough to form lattice decoration for top. Bake in a slow oven at 350° for about 45 minutes. Cut into 2-inch squares or diamond shaped pieces.
Melt butter; add eggs. Mix all ingredients together and pour into a buttered 8 x 8-inch casserole dish. Bake at 350° for 45 minutes or until slightly browned and set.
In a large pan, mix popped corn, shoestring potatoes and nuts. Melt the oleo and add all seasonings. Mix well. Pour over popcorn mixture. Mix well. Bake in a 325° oven for 10 minutes, stirring once.
Blend Crisco, sugar, vanilla and orange rind. Add eggs, one at a time, beating well after each addition. Combine flour, salt and baking powder; add alternately with milk. Pour batter into prepared 9 1/2 x 5 x 3-inch loaf pans. Bake at 325° for 1 1/4 to 1 1/2 hours.
Heat all together and garnish each serving with shredded Monterey Jack cheese. Serves 4 to 5.
With a sharp knife, cut kernels from corn. With back of a knife, scrape cobs to release milky pulp. Make at least 2 cups. In a large bowl, stir together flour, sugar, baking powder, salt and pepper. In a small bowl, beat together eggs, milk and cooking oil. Add to flour mixture, stirring only until flour is moistened. Stir in corn. Cook in hot oil, 2 tablespoons batter for each pancake. Makes 24 pancakes. Serve with maple syrup.
Mix oatmeal, sugar and oil and let set at least two hours. Add egg, coconut and vanilla. Mix well and drop on cookie sheet. Bake at 350°.
Grease and flour a 9 x 13-inch cake pan. Sprinkle pecans and coconut in bottom of pan. Mix cake mix according to directions on box. Pour over nuts and coconut. Cream the cream cheese, sugar and melted margarine. Spread over cake mix. Bake 60 minutes at 350°.
Flatten biscuits and place apple slices on top. Place on a greased cookie sheet. Sprinkle with cinnamon, sugar and dot with butter. Top with grated cheese. Bake at 350° for 20 to 30 minutes. Serves 10.
In saucepan, combine sugar, water, cinnamon and cloves; bring to a boil and simmer for 10 minutes. Add tea, remove from heat and let stand, covered for 5 minutes. Strain; add remaining ingredients. Heat but do not boil. Serve hot. Yields about 8 cups.
In large bowl mix pudding and 3 cups milk, then mix in Cool Whip. In a 13 x 9-inch glass dish lay only enough graham crackers out to cover entire bottom, then pour 1/2 of the pudding mixture on top of crackers and smooth out. Put another layer of graham crackers, then pour the rest of pudding mixture on top and spread out. Put another layer of graham crackers. Mix 3 tablespoons milk into frosting in canister. Pour out onto top of crackers and spread out. Chill for at least 12 hours.
Chop bacon strips and fry in skillet, add vinegar and water and bring to boiling. Sprinkle salt and sugar on lettuce and pour boiling mixture over the lettuce.
Mix apples and pecans with 1 cup of flour and set aside. Mix flour, sugar, oil, vanilla and eggs together. Combine dough mixture with fruit. Pour into tube cake pan and bake for 1 hour at 325°.
Mix whipping cream and sugar until soft peaks form. Add vanilla and mix well. Stack three or four vanilla wafers together. Cover each stack with whipped cream mixture. Cut cherries in half and place one on each snowball. Store in refrigerator.
Combine all ingredients except ginger ale and ice cream in a large covered pitcher. Chill until ready to serve. Pour into bowl and add ginger ale. Float vanilla ice cream on top and serve.
Combine sugar and cornstarch; add water and peaches. Bring to a boil for one minute. Cool. Add bourbon, lemon or sherry. Pour into a pastry-lined 9-inch pie dish. Make crisscross on top. Bake at 400° to 425° for about 30 minutes. Serve alone or with ice cream or whipped cream.
Cook rice in chicken	broth until tender. Turn down heat. Beat eggs and combine with lemon juice and cornstarch, adding 2 cups hot water and mix	well. Slowly add the egg mixture to the soup, vigorously stirring with a wire whip for 2 minutes. Turn heat off. Use whole grain rice (Uncle Ben's) or parboil rice.
While potato is still hot, cut into 24 cubes. Sprinkle with wine and salt and pepper; set aside. Cut herring and mushrooms into quarters. Cut lox, white fish and red or green pepper into 24 pieces. Cut cherry tomatoes and artichoke hearts in half. Cut cucumber into 6 (3/4-inch) pieces, then into quarters. Cut baby corns into 12 pieces.
Melt oleo in 9 x 13-inch pan. Spread graham cracker crumbs over bottom of pan. Sprinkle, in layers, the nuts, chocolate bits, butterscotch chips and coconut over the crust. Pour Eagle Brand milk over all. Bake 25 to 30 minutes at 350°. Cool and cut in squares. Delicious.
Brown sausage. Saute onion and pepper. Combine all ingredients in crock-pot. Cook on low for 4 to 6 hours.
Mix together the shortening, sugar and 1 cup boiling water, then cool. When cool, add 1 cup cold water and eggs. Dissolve yeast in 1/4 cup lukewarm water and add. Stir in flour and mix well. Place in greased bowl and let rise. Work down and make into rolls. Let rise again. Bake at 400° until browned.
Brown sausage and drain. Add celery, onion and green pepper; cook until tender, not brown. Stir in pimiento, soup, milk, rice and seasonings. Pour into an ungreased casserole. Cover and bake at 350° for 50 minutes, stirring occasionally with a fork. For topping, combine bread crumbs and melted butter; sprinkle evenly over the top and bake uncovered 20 more minutes.
Mix ingredients together until dough leaves bowl clean. Refrigerate for about 3 hours. Roll in granulated or powdered sugar; cut into squares, fill and	roll. Bake in a 375° oven for 10 to 12 minutes, or until golden brown.
Saute beef and onion. Drain. Combine with other ingredients and simmer 30 minutes. Serve on heated hamburger buns.
Cook cauliflower and broccoli. Heat soups and cheese. Drain vegetables. Mix all together. Bake at 325° for 30 minutes. Add onion rings last 5 minutes or microwave 10 minutes on High. Add onions and serve.
Cook potatoes; peel and cut into 1/4-inch slices. Cook bacon until crisp; set aside. Cook onion in bacon drippings. Stir in remaining ingredients, except sausage. Bring to boil. Add bacon and pour over warm potato slices; gently toss. Serve with sausages. Makes 4 servings.
Mix milk and flour. Cook until thickened. Add soup and cheese. Stir until cheese melts. Add chicken. Pour over cooked spaghetti. Mix well. Bake at 350° until bubbly.
Microwave chocolate and margarine in large microwavable bowl at High for 2 minutes, or until melted. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts. Spread in greased 13 x 9-inch pan. Bake at 350° for 35 minutes (do not overbake). Cool; makes 24 brownies.
Mix everything, but cake. Spread on pound cake slices. Broil slowly until bubbly. Garnish with cherry dipped in marmalade and rolled in coconut.
Puree strawberries and pour into small pan. Bring to a boil over medium heat. Cook 1 minute, stirring constantly. Cool. Combine dry ingredients. Mix shortening, sugar and eggs and beat until very light. Alternately add flour mixture and water on low speed of mixer. Stir in pureed strawberries and stir in nuts. Spread in a greased loaf pan and bake at 350° for about 1 hour. Test with toothpick. Cool for 10 minutes and remove from pan. Wrap with foil and keep at room temperature. Tastes better the next day. Freezes well.
Stir fruits together. In microwave, heat apple jelly and water for 45 seconds or until jelly is melted. Drizzle over fruit and stir. Refrigerate.
Heat oil in skillet. Add onion, pepper, jalapenos, garlic and thyme. Cover and cook until vegetables are tender (about 10 minutes). Mix in catsup, tomatoes and pepper. Cover and simmer until thick (about 5 minutes). Cover and chill. Makes about 2 3/4 cups. Keeps 2 weeks in refrigerator. Excellent on hamburgers and hot dogs.
Dissolve gelatin in water. Drain pineapple; add remaining ingredients and chill.
Place sugar and egg whites on slow fire and beat until warm. Remove from fire and continue beating until mixture stands firm; fold in nuts. Drop on lightly greased cookie sheet and bake at 325° for 12 minutes or until firm.
Combine ingredients with whisk. Crush Wasa crackers and sprinkle on top. Bake for 30 minutes at 350°.
In a 2-quart microwave-safe casserole dish, combine oil, onion, green pepper, garlic, thyme and oregano. Cover with lid; microwave on High for 5 minutes or until vegetables are tender, stirring once during cooking. Stir in beans, soup, ham and red pepper. Cover; microwave on High for 5 minutes or until hot. Stir. Reduce power to 50%. Cover; microwave 15 minutes or until flavors are blended. Serve over rice. Makes about 5 cups or 5 servings.
Drain beans and wrap 5 or 6 at a time with bacon. Place in a casserole dish and top with cheese. Bake uncovered at 350° for 45 minutes.
Brown onion and pepper in 2 tablespoons oil. Add ground beef and brown. Drain grease. Add soups, water and 1 cup cheese. Cook spaghetti and add to mixture. Pour into a 3-quart casserole dish. Sprinkle top with remaining 1/2 cup cheese. Bake at 400° for 30 minutes.
In baking dish, add ingredients by layers and top with more cracker crumbs. Bake at 375° for 30 minutes.
Cook raisins in water until water disappears. Add applesauce, eggs, Sweeta and oil. Mix well. Combine dry ingredients and add to first mixture. Add vanilla and mix well. Pour into one large greased loaf pan or two small ones. Bake at 350° for 1 hour. This is like good raisin bread.
Place oysters in saucepan, add water and cook until oysters are plump and edges curl. Remove oysters and add to milk. Add salt and pepper, then strained oyster juice. Add butter, heat and serve with crackers.
Combine water, sugar and cornstarch. Boil until thick and clear. Remove from heat and sprinkle dry jello over hot mixture and stir quickly. Pour in strawberries and mix. Pour into cooled pie shell; refrigerate. Also good using blueberries and blackberry jello.
Arrange chicken in a 12 x 8-inch baking dish with the meatier portions along the edge. Combine remaining ingredients, stir well, and pour over the chicken. Cover with wax paper and place in the microwave. Cook on High for 12 minutes, and then on Medium-low for 8 to 10 minutes. Let stand, covered, for 5 minutes before serving.
Cut carrots into 1-inch thick diagonal slices. In saucepan over medium heat, cook carrots, orange juice, olive oil, salt, sugar and ginger to boiling. Cover and simmer on low for 15 minutes. Add cut grapes to mixture and cook 5 minutes more until carrots are fork tender. Drain and serve.
Mix large container of Cool Whip and 1 box instant vanilla pudding together for cake topping. Bake at 350° for 25 minutes.
Boil raisins and water 5 minutes and cool. Cream together eggs, sugar, vanilla and margarine. Sift together flour, baking powder, baking soda, cinnamon, nutmeg and allspice. Sift dry ingredients twice. Add to creamed mixture a little at a time, beating thoroughly. (Batter will be stiff.) Add raisins and juice in which they were cooked and stir with wooden spoon. Stir in nuts. Drop by spoon on greased cookie sheet. Bake about 10 minutes in 375° oven. Makes about 5 dozen delicious cookies.
Brown ground beef. Add onion and green pepper. Cook until tender. Put in large casserole dish. Add beans, stir in barbecue sauce. Mix well. Bake at 350° until done.
Mix sugar, cream and margarine in heavy saucepan. Bring to a boil, then boil 5 minutes. Remove from heat. Add vanilla chips and marshmallow cream. Stir until melted. (Remove 1 cup of mixture and set aside.) Add flavoring and food coloring. Pour into 9 x 13 pan. (Pour cup of mixture which was saved on top) and swirl throughout with a knife. Cool for at least 2 hours in refrigerator before cutting.
In a large bowl combine all ingredients and blend with mixer until pineapple segments are broken into small pieces. Pour into a greased and floured 9 x 12-inch or use two 9-inch round pans. Bake at 350° for 30 to 45 minutes.
Saute onion in butter until golden brown. Add ground beef and cook until browned, stirring occasionally. Blend in remaining ingredients, except sour cream. Heat until bubbling. Just before serving, stir in sour cream. Serve over noodles or rice.
Mix all dry ingredients. Add oil, eggs, carrots, pineapple, nuts and vanilla. Bake one hour at 350° in greased and floured tube pan.
Heat oven to 350°. Measure 1 cup of stewed tomatoes, puree in blender (save remainder). Combine all ingredients except ground beef; mix well. Add ground beef; mix lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour. Before last 15 minutes of baking, add remainder of stewed tomatoes to top of meat loaf. Let stand 5 minutes before slicing.
Make Stove Top stuffing as per package directions and set aside to cool. In skillet break up sausage and fry until brown (as you would ground meat). Place on paper towels to drain away fat and allow to cool. When both stuffing and sausage are cool, combine in large bowl. Shape into 1-inch balls. Place balls on cookie (ungreased) sheet and bake at 350° for 15 to 20 minutes. Serve hot or cold with finger foods for snack. Toothpicks may be placed in sausage balls.