HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage in skillet, stirring until crumbly; drain. Combine with chives and cream cheese in bowl; mix well. Unroll one can dough on floured surface; press to seal perforations. Spread with half the sausage mixture. Roll as for jelly roll, from long side repeat with remaining dough and filling. Freeze for 20 minutes or until firm. Preheat oven to 425 degrees. Cut rolls into 1/4 in slices. Place on baking sheet. Bake for 8 to 10 minutes or until light brown. May freeze baked slices for up to 2 weeks and reheat at 400 degrees for 3 to 5 minutes.
Cream the butter and Crisco until very light. Add brown sugar and cream well. Add sugar and beat until light and fluffy. Add vanilla. Beat in eggs one at a time; beat well. Add sifted dry ingredients alternately with milk. Being and end with dry ingredients. Pour into greased and floured 10-inch tube pan and bake 1 1/2 hours at 325°.
Mix ground beef, milk and pepper. Shape into meatballs and fry in small amount of fat until browned. Combine remaining ingredients. Pour over meatballs. Cook, covered, for 10 minutes or until sauce begins to thicken. Serve over rice.
Pinch off pieces of cake and spread in bottom of large bowl. Cover with layer of pudding, followed by a layer of pie filling, coconut and Dream Whip. Repeat. Top with Dream Whip, coconut and cherries.
Brown onions lightly in vegetable oil. Add hamburger and cook until brown. Add catsup, salt, mustard, vinegar and beans. Let all get hot. Put in baking dish or pan. Bake at 400° for 30 minutes.
Drain roasted red bell peppers well, pressing with paper towel; chop. Stir together peppers, chicken, and next seven ingredients. Cover and chill for at least two hours. Spoon evenly over tortillas and roll up. Cut each roll into five slices, securing with toothpicks.
Cream margarine and sugar. Add 3 eggs. Mix well. Add almond, lemon and vanilla and mix. Add sour milk, flour, salt and baking soda to make a stiff dough. Roll dough on floured surface and cut with cookie cutters. Bake at 375° until light brown.
Spray muffin pans or loaf pan with cooking spray. Preheat oven to 350°. Put bananas into blender and blend until smooth. Combine in a bowl with eggs and oil. In another bowl, combine flour, sugar, cocoa, soda, salt and baking powder. Add banana mixture until moistened. Stir in raisins.
Mix altogether. Bake in an 8 x 12-inch Pyrex dish for about 35 to 60 minutes in a 325° oven.
Preheat oven to 350°. Combine flour, baking powder and salt; set aside. Beat together 1/4 cup of the butter and the granulated sugar in large bowl until light and fluffy. Blend in egg. Add flour mixture alternately with milk, beating well after each addition. Blend in vanilla. Melt the remaining 1/4 cup of butter in 9-inch ovenproof skillet or 9-inch cake pan. Stir in brown sugar; spread to cover bottom of pan. Cover with pineapple. Reserve a few cherries for garnish, if desired. Spoon remaining cherries over pineapple; top with batter. Bake for 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Loosen edges and turn upside down onto cake plate. Garnish with reserved cherries and mint, if desired.
Cook vegetables. Put through tomato strainer. Put back on stove. Bring to boil. Add salt, sugar and butter; add water to cornstarch to make paste. When this comes to rolling boil, seal in pint or quart jars.
Mix together except pecans and preserves. Mix with your hands. After mixed good, sprinkle 1/4 cup chopped pecans in mold. Spray mold with Pam. Press cheese mixture into mold. Refrigerate overnight. Unmold. Sprinkle with remaining pecans. Put preserves in center of mold.
Mix together first 5 ingredients and cook until thick. Add a lump of butter and 1 teaspoon vanilla. Pour into baked pie shell. Beat egg whites on high; add 4 tablespoons of sugar. Spread on pie.
Separate eggs, beating egg yolks until lemon colored. Add sugar to egg yolks. Beat until light and creamy. Add the juice and grated rind of lemon. Stir in the flour. Finally fold in the egg whites, beaten to a stiff froth. Bake in a 300° oven for 30 minutes. Into sides of cake, make a slit and fill with lemon filling.
Combine oranges, apples and bananas. Serve with Salad Dressing.
Mix tomato sauce, sugar, vinegar and mustard. Place remaining ingredients and 1 cup of sauce in a large bowl. Blend. Place meat mixture in a 2-quart Pyrex loaf pan. Pour on remaining sauce. Run knife along outside edge of pan to allow sauce to seep down side of meat loaf. Bake at 375° for 1 hour. Remove from oven. Allow to stand 10 minutes before cutting.
Place thawed potatoes in 9 x 12 pan. Mix together melted butter, soup, cheese, onion and sour cream, pour over potatoes. Top with crushed cornflakes. Pour another stick of butter (melted) over the top and bake uncovered at 350° for 45-50 minutes. Freezes well before baking.
Combine barbecue sauce and pepper jelly. Heat, then cut wieners into bite size and heat in sauce for a few minutes. Serve hot from chafing dish or buffet server.
Grind chicken in food grinder. Chop egg whites very fine. Mix with chicken. Make a paste with the egg yellows, 1/2 teaspoon each of mustard, black pepper, salt, a sufficient amount of vinegar to make it palatable and also 1 tablespoon oil. Add to chicken with chopped celery according to taste. Will keep for a good week.
Mix all ingredients and pour into cake pan. Bake at 350° for about 15 to 20 minutes. Turn temperature back to 300° and bake about 15 to 20 minutes. Cake is supposed to fall.
In a 9-inch quiche dish, prick pastry bottom and sides with a fork. Bake at 400° for 3 minutes. Remove from oven and prick with fork. Bake 5 minutes. Cook spinach and drain. Combine spinach and remaining ingredients in mixing bowl. Pour into pastry shell. Bake at 350° for 30 to 35 minutes.
Brown beef. After browning, drain meat. Add chili beans, chopped onion and diced green pepper. Let simmer for 1 hour. (If you like it more on the soupy side, leave kettle covered. For a more meatier meal, leave uncovered to let steam and moisture escape.)
Preheat oven to 350°. Grease 9 x 9-inch pan. Stir all of the ingredients together until thick. Spread evenly in the greased 9 x 9-inch pan. Bake for 25 minutes.
Melt water and sugar in a frying pan on medium heat. Add peanuts. Stir constantly (over medium heat) until all liquid is absorbed and nuts are coated. Pour onto an ungreased baking sheet. Pick apart with fork; stirring every 10 minutes. Bake at 300° for 30 minutes.
Combine beans, soup, milk, 1/2 can onion rings and pepper. Mix well and pour into 1 1/2-quart casserole. Bake at 350° for 30 minutes. Top with remaining onion rings and bake for 5 minutes more.
Mix pecans, cake mix and margarine together. Press into a 9 x 13-inch pan. Mix remaining ingredients (cream cheese, sugar and eggs) and pour over cake mixture. Bake at 350° for 40 minutes. Cool and cut in squares.
Put together in a large bowl the flour, sugar, soda, salt and cinnamon. Make a hole or well in the center. Add Wesson oil, pecans, eggs, apples and vanilla. Bake at 350° for about 35 minutes.
Drain the pineapple and add the juice to the cream cheese and sugar and mix, then beat with a spoon. Add pineapple, cherries and nuts and mix well. Fold in Cool Whip.
Mix in large gallon jar. This makes 1 1/2 gallons. Kids love it at school parties!
Pare, halve and core pears; chop to make 1 cup. In a large bowl, beat oil and sugar until blended. Beat in eggs, one at a time; add sour cream and vanilla. Sift together flour, salt, soda, cinnamon and nutmeg. Add to oil-sugar mixture and continue to beat until well blended. Add nuts and pears; mix well. Spoon into well-greased 9 x 5-inch loaf pan. Bake at 350° for about 1 hour. Cool in pan 10 to 15 minutes. Turn out and cool on rack.
Bring the water to a boil; add the walnuts. Return to boil and boil for 1 minute. Drain. Dump into large bowl with the sugar; stir to coat well. Heat 1 inch of oil to 350°. Fry half of the nuts at a time until golden brown. Stir occasionally to keep from sticking. Drain on a foil-covered cookie sheet. (Don't use paper towels.)
Peel carrots, chop or grate. Add remaining ingredients. Blend in enough mayonnaise to blend.
De-stem mushrooms and wash thoroughly. Cook bacon. Combine bacon and cream cheese. Stuff mushrooms with the combined cream cheese and bacon. Place on buttered baking pan and cook for 15 to 20 minutes at 325°.
Use 2 tablespoons butter instead of salt pork if more convenient. Dice and put in a deep pan. Cook slowly until fat is melted and pork bits are crisp and brown. Add onion; cook slowly for 5 minutes, stirring often. Add potatoes and 2 cups water, cooking until potatoes are tender. Add the cream-style corn, 2 cups milk and the Carnation milk. Add 2 tablespoons butter and salt and pepper to taste. Serves 6 to 8.
Into bottom of a 9 x 13-inch pan, pour melted butter. Grease sides also. Now add rest of ingredients, one by one, on top of the other. Pour condensed milk over all. Bake at 350° for 25 minutes. Cool for 15 minutes before cutting.
Combine dry ingredients. Combine the rest of the ingredients and add to dry. Don't overmix.
Peel and mash avocados. Add minced onion, lemon juice, mayonnaise and salt. Serve on tomato slices and garnish with Doritos.
Mix together all ingredients, except chocolate chips. Press into a 9 x 13-inch pan. Melt chocolate chips and pour over peanut butter mixture. Chill until chocolate hardens.
Mix crackers and cheese in bowl. Beat eggs and add juice from asparagus. In large square baking dish, pour a little of the juice-egg mixture to cover bottom. Add a thin layer of cheese cracker mixture. Layer remaining ingredients as follows: 1 can asparagus, 1/2 can mushroom soup and a layer of cracker/cheese mixture (spoon some of the juice-egg mixture over this). Repeat, ending with remaining juice-egg mixture. Dot with butter and bake at 400° for 30 minutes or until brown.
Half and debone chicken breasts. Combine next 8 ingredients in large bowl. Cover chicken with mixture and let stand overnight. Remove chicken from mixture and roll in bread crumbs. Melt butter and shortening. Put half over chicken and bake 45 minutes at 350°. Add remaining butter and cook additional 15 to 20 minutes.
In a large pot, saute chopped sausage and chicken in a little oil or butter until done. Chop vegetables and add. Cook until soft. Add spices and 3 cups of water, turn up the heat and bring to a boil. Add tomato paste and rice. Stir well. Add peeled shrimp. Cover the pot and turn the heat down to low. Cook for 20 to 30 minutes or until rice is done. Converted rice is especially good in this recipe. Serves 6.
Mix juices and let stand an hour. Pour in ginger ale and serve over ice. This is a delicious drink in hot summer.
Place asparagus in a steamer basket. Place basket in a large skillet over boiling water. Reduce heat, cover and steam for 5 to 7 minutes or until asparagus is crisp tender. Remove from steamer and cool slightly. Meanwhile, for dressing, in a screw top jar, combine olive oil, lemon juice, thyme, mustard, garlic, salt, and pepper to taste. Cover and shake until combined. Arrange asparagus on a platter. Drizzle with dressing. Sprinkle with cheese, parsley and if desired basil/garlic.
Put the diced rhubarb in an unbaked pie shell. Mix together sugar, flour and beaten eggs. Pour over diced rhubarb. Sprinkle cinnamon over top. Bake at 325° to 350° for 50 to 60 minutes.
Pour boiling water over first 3 ingredients to melt. Dissolve yeast in cold water; add beaten eggs. Add flour. Place in refrigerator. When ready to use, take out and shape into rolls. Let stand to raise. Bake at 350° for 20 minutes.
Peel onions; cut 1/2-inch slice off sprout end and just enough off the root end to allow onion to sit flat. In shallow baking dish, arrange onions, add water and cook on High, covered, for 11 to 13 minutes or until partially cooked. Carefully remove centers of onion as they pop up, leaving 1/4 to 1/2-inch shell. Chop enough onion centers to make 1/4 cup. (Freeze remaining onion centers for later use.)
Caramelize half cup of sugar (melted over low flame, stirring constantly). Add 1/3 stick butter to melted sugar. Bring to a boil sugar, corn syrup and cream. Add caramelized mixture and cook to soft ball stage. Add rest of butter, pecans and vanilla. Stir well until begins to thicken. Drop on waxed paper by spoonfuls to cool.
Mix first three ingredients in large pot. Cook 45 minutes, boiling. Add jello. Stir until dissolved. Put into hot jars. Seal with hot lids. Makes 5 pints.
Grease a 9 x 12-inch casserole dish. Remove crust from bread and lightly spread with butter. Line casserole dish with bread. Cook and drain sausage; spoon sausage over bread and sprinkle cheese over sausage. Mix egg, milk and salt. Pour over cheese. Cover and place in refrigerator overnight. Remove 15 minutes before cooking. Cook for 50 minutes at 350°. Serves 6 to 8.
Combine salad oil, lemon juice, soy sauce, garlic, oregano, salt and pepper for marinating sauce. Seal chicken and sauce in plastic bag. Marinate in refrigerator 4 to 5 hours, turning several times. Place in broiler pan without rack. Broil 5 to 7-inches from heat about 25 minutes or until lightly browned. Baste occasionally with sauce. Turn; broil 15 to 20 minutes.
Blend all ingredients together. Chill. Roll into log and cover with 1/2 cup chopped pecans and 3 tablespoons chopped parsley.
Mix all ingredients together. Bake 1 1/2 to 2 hours, covered, or until meat is done at 325°. Serves 6 to 8.
Let meat boil until tender. Add collards to this meat and broth. After collards have boiled and gone down, put lard, if you like, sugar and salt.
Combine cake mix and sugar in a large mixing bowl; add next 5 ingredients. Beat at medium speed with mixer 6 minutes. Stir in poppy seed. Pour batter into a 10-cup Bundt pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan for 10 minutes. Remove from pan; drizzle with Lemon Glaze and cool completely.
Allow cream cheese to soften. Mix all ingredients except pecans. Form into 1-inch patty or ball. Cover outside with chopped nuts. Serve with crackers.
Mix well and place approximately 1 heaping teaspoon in each zucchini shell. Steam for approximately 10 to 15 minutes. Do not overcook or zucchini will not hold its shape. Serve with black bean sauce.
Brown sausage, onion, celery and peppers. Mix all and top with cracker crumbs and cheese. Bake 1 hour at 350°. Serves 10 to 12.
Preheat oven to 325°. Cream butter and sugar. Beat in egg yolks. Mix flour, cinnamon, allspice and nutmeg and add to butter and sugar mixture. Stir in cream, chopped dates, raisins and pecans. Fill the shell. Bake the pie until set, about 30 minutes. When cool, top with meringue and finish baking.
Dissolve yeast in water in mixing bowl. Add sugar, salt and half the flour. Beat thoroughly 2 minutes. Add egg and shortening. Add remaining flour and beat until smooth. Cover with damp cloth and place in refrigerator. About 2 hours before baking, cut off amount needed and return rest to refrigerator.
Brown beef and onion in skillet; add spices, corn, pepper, tomato sauce and water. Cover and bring to boil, stirring occasionally. Stir in rice; reduce heat. Cover and simmer for 5 minutes. Sprinkle cheese. Makes 4 servings.
Prepare jello as directed on box; chill until soft set. Mix pineapple, sugar and nuts; chill. When jello is ready, mix with one container of Cool Whip and pineapple mixture. Add strawberries and mix well. Tear cakes in small chunks and layer alternately with mixture until cakes are used up, ending with mixture on top. Put remaining container of Cool Whip on top and garnish with coconut. Refrigerate overnight.
Mix lemonade and condensed milk. Fold in Cool Whip. Pour in pie shell. Refrigerate. If you want the pie a little darker in color, add a few drops of food coloring.
Grease bottom and sides of a 9 x 13 pan. Cook noodles according to package directions. Brown beef and onion. Drain fat from meat. Season meat with garlic powder and cracked pepper. Add tomato sauce to beef mixture and stir well.
Mix together and bake at 450° for 10 minutes. Reduce heat to 325° and bake for 30 minutes. Makes 2 pies.
Melt butter. Add cheese which has been cut into small pieces. Cook over hot water, stirring until cheese melts. Add salt, mustard and Worcestershire sauce. Pour in milk, slowly. Add beaten eggs until mixture gets thick. Serve over toast.
In a large frypan, brown ground beef; drain. Stir in seasoning mix and add tomato sauce; simmer, while preparing crust. Separate one can biscuit dough into 10 biscuits. Pull apart each into two layers. Arrange over bottom of ungreased 13 x 19-inch pan. Spoon hot mixture over crust. Arrange cheese slices on top of this mixture. Separate second can of biscuit dough into 10 biscuits. Pull apart each into 2 layers and arrange on top of cheese. Bake at 400° for 20 to 25 minutes until golden brown.
In 1 1/2-quart casserole, blend soup, milk, soy sauce and dash of pepper. Stir in beans and 1/2 can onions. Bake at 350° for 25 minutes. Stir top with remaining onions. Bake for 5 minutes more. Serves about 4 cups.
Bring to a boil. Immediately pour hot dressing over cabbage mixture. Allow to cool and blend thoroughly. Cover and store in refrigerator. Stays crisp and fresh for 9 days.
Combine all ingredients except champagne and let stand in refrigerator until pineapple is thawed. Just before serving, add well-chilled champagne. Mix lightly and serve immediately. Makes about 15 servings.
Combine first 5 ingredients to make sauce. Add cheese and cook until thickened. Layer ham and potatoes and top with sauce. Top with bread or cracker crumbs. Bake at 350° until hot and bubbly.
Fry sausage 10 to 15 minutes. Cut into pieces and arrange in buttered casserole alternately with cooked beans. Blend in saucepan over low heat margarine, milk and flour. Cook until thickened. Season with salt and pepper, dry mustard and Worcestershire sauce. Pour over beans and sprinkle with crushed potato chips. Bake 35 to 40 minutes in a 375° oven.
Mix and drop on cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix as usual. Mix oil, apples and sugar until mixed well. Add soda and raisins or walnuts.
Mix butter, brown sugar, egg and sour cream. Add dry ingredients and vanilla. Mix. Dip stuffed dates (with pecans) into batter. Bake in 400° oven for 8 to 10 minutes. Frost with brown butter and powdered sugar.
Heat corn syrup and sugar to boiling (2-3 minutes in the microwave). Stir in peanut butter until smooth. Add cereal, stir until well coated.	Press into 9 x 13 greased pan.	Melt chocolate and butterscotch chips together, stir until mixed and smooth. (Approximately 3 minutes in microwave, stir halfway.) Spread over top.
Keep popped corn warm in oven. Mix sugar and cream of tartar in 2-quart saucepan. Add and mix until dissolved Karo, water, vinegar and chocolate if desired. Bring to boil and boil without stirring until reaching hard ball stage (drop of mixture makes hard ball that remains solid when picked up with fingers when a drop is placed in cup of cold water). Remove from heat and get popcorn out of oven. Stir in soda. Mixture will foam. Add vanilla if chocolate omitted. Pour over hot popcorn and mix thoroughly with greased wooden spoons. Grease fingers and pat lightly into balls when thoroughly mixed.
Pour boiling water over oats and let stand 1/2 hour. Cream margarine. Add salt, sugars and vanilla. Add eggs, one at a time. Add dry ingredients alternately with oatmeal mixture. Bake 50 minutes in a 350° oven. Use a 9 x 13-inch pan. Dust with confectioners sugar when cool.
Dip chops in egg; dredge in breadcrumbs. Brown in hot oil; place in shallow 2 qt. baking dish. Drain apricots, reserving juice. Combine juice, brown sugar and curry; pour over chops. Place apricots around chops. Dot with butter. Bake, uncovered at 350° for 20-25 minutes or until tender. Serves 4.
Cream butter in food processor. Mix spices; add to butter. Add jalapenos. Process until thoroughly mixed. Gently lift chicken skin and spread butter mixture between meat and skin. Spread over outer skin.
Put 1 cup sugar with 2 tablespoons butter into a heavy skillet. Cook over a slow fire stirring slowly until sugar is dissolved and becomes a syrup. Into another boiler, break 1 egg yolk and beat, then add 1 cup of milk and set over low flame to heat (don't boil or it will curdle). Add this to sugar syrup and cook until all lumps are dissolved. Mix some flour and water together to make a thin paste and, if caramel is not thick enough to spread, add some a little at a time until it is the desired thickness. Add vanilla and spread on cake.
With electric mixer, cream the cream cheese, butter, lemon, salt and pepper. Let shrimp stand in cold water for 30 minutes. Drain. Mix together. Spread on crackers.
Let meat go through meat chopper 4 to 6 times or more. Add flour, salt and pepper; mix thoroughly. Add egg and milk slowly, mixing constantly. Form into small balls and drop into boiling water. Cook 5 minutes. Rinse with cold water in a strainer. Do not cook too many meat balls at a time, about 10 to 12, depending on the size of pot. (Can use dumpling for soup recipe with this.)
You will also need artificial green plastic hulls (purchased at candy stores, 50 for about $1.25).
Brown ground beef in hot shortening in skillet. Put all ingredients in slow cooker. Stir thoroughly. Cover and cook on low 6 to 8 hours. Serve over hot, cooked noodles or rice. Serves 6 to 8.
Mix cake as directed. Mix together powdered sugar, cream cheese and butter. In a 9 x 13-inch greased and floured cake pan, sprinkle nuts and coconut over the bottom of the pan. Pour cake mix on top of the coconut and pecans. Then spoon cream cheese mixture over cake mix. Bake at 350° for 45 minutes. Cool and serve!
Chop peppers. Slice onions. Spray nonstick pan with cooking spray. Saute peppers and onions. (For soft vegetables place in microwave bowl. Cover with Saran Wrap and cook for 5 to 7 minutes.) Cut chicken or turkey in small pieces. Saute meat and seafood. Add vegetables, cilantro and black pepper. Stir to combine.
Boil chicken until done, bone and put in broth; keep hot. Cook carrots, celery, peas and onion in small amount of water until tender. Combine with chicken and put in casserole, place biscuits on chicken and vegetables and bake at 425° for 15 to 20 minutes. Serves 6.
Cook Brussels sprouts until tender; drain and cool. Combine Brussels sprouts, tomatoes and mushrooms. Pour dressing over top and mix. Best if refrigerated 2 to 4 hours or overnight.
Combine all ingredients except the cheese. Pour into casserole. Bake uncovered in 350° oven for 30 minutes. Top with remaining cheese. Bake uncovered 5 minutes longer.
Crush wafers and mix all ingredients together (except confectioners sugar), by hand, and roll into 4 logs. Roll into confectioners sugar. Put in foil and freeze or refrigerate.
Bake cake as directed. Allow to cool. Make pudding as directed. Cut cake in half, making 2 separate cakes. Add pudding evenly on both cakes. Drain pineapple; add 1 can to each cake evenly. Top with cherries. Add sliced bananas. Spread Cool Whip evenly. Top with swirls of Hershey chocolate and walnuts.
Beat egg whites until stiff; add egg yolks and stir. Add cooking oil in egg mixture; beat well. Pour egg mixture over apples. Then add dry ingredients. Stir with spoon; pour in greased pan. Bake 1 hour at 350° or until done. Cool in pan 10 minutes or longer.
Beat eggs slightly. Mix in corn syrup, butter, vanilla and salt. Add pecans. Pour into pie shell and bake at 400° for 15 minutes, then lower temperature to 350° and continue baking for 30 to 35 minutes. Center should be slightly less set than edges when done.
Cook ground turkey, add remaining ingredients and simmer for 1 hour. Yields 4 servings.
Cream the sugar and shortening. Add coffee, vanilla, flour, cocoa and salt. Blend. Beat in eggs one at a time. Dissolve baking soda in buttermilk and add to mixture. Divide between three 8-inch cake pans (greased and floured or use Pam). Bake for 40 to 45 minutes at 350°. Cool and frost with Nancy's Chocolate Icing.