HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sausage in large skillet over medium heat until lightly browned. Remove from skillet with slotted spoon. Add oil; heat over medium-high heat. Add potatoes and peppers. Cover; cook 8 to 10 minutes or to desired crispness. Stir in sausage. Remove from heat; top with process cheese spread.
Heat oven to 350°. Heat 1 cup water and 1/2 teaspoon of salt to boiling. Add pepper and cook for 5 minutes. Mix remaining ingredients; stuff peppers. Cover and bake for 45 minutes. Uncover and bake 15 minutes longer.
Wash fruit, peel and slice peaches. Apricots do not need to be peeled, just sliced. Mix together sugar and tapioca to blend and place over sliced fruit that has been placed in a large bowl. Allow to stand about 5 minutes for sugar mixture to blend well. Place fruit in baking pans (large or small) and may be frozen at this stage (covered well with foil of course and sprinkled with a bit fresh to prevent discoloration) or if you wish to bake at this time, cover with prepared pastry, slit pastry several times and bake at 400° for about 40 to 50 minutes, watching carefully not to overbrown. Since all ovens are different it is a good idea to lower temperature if the pastry crust is getting too dark. Fruit should be bubbling and crust golden brown when ready. Serve warm or cold with low-fat ice milk ice cream.
Preheat oven to 350°. Grease bottom only of a 9-inch spring-form pan. Prepare brownies as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.
In a large, greased roasting pan, combine popcorn and nuts. In a large, heavy saucepan, combine chocolate chips, corn syrup and butter. Stir over medium heat until boiling. Pour over popcorn. Toss to coat well. Bake at 300° for 45 minutes. Stir frequently. Cool completely. Store in an airtight container for up to 2 weeks. Makes about 14 cups.
Combine croutons and cheese. Place in greased 10 x 6-inch baking dish. Combine slightly beaten eggs with milk, salt, mustard, onion powder and pepper; mix until blended. Pour over croutons; crumble bacon over top of casserole. Bake at 325° for 55 to 60 minutes or until eggs are set. Garnish with bacon curls. Serves 6.
In large bowl, beat eggs slightly. Stir in sugar, corn syrup, cinnamon, salt, ginger and cloves. Mix well. Stir in pumpkin and milk; mix well again. Pour into pie shell and bake for 45 minutes at 300° or until knife will come out clean when sliced through pie.
Mix pineapple and softened cream cheese. Add pepper, onion, 1 cup nuts and salt. Mix well. Chill 2 hours and form in ball; roll in remaining 1 cup pecans. Serve with various snack crackers.
Cut fish into serving size pieces. Dip into milk and roll in shake mix. Fry fish in hot oil for 4 to 5 minutes. Test fish with a fork. The flesh is cooked when it flakes apart. Drain on paper towel.
Melt margarine; remove from heat. Add mustard, poppy seed, onion and Worcestershire sauce. Spread on sliced party rolls. Add small slice of cheese and small slice of ham to each roll. Wrap in foil and place in a warm oven before eating.
Cream margarine, sugar and eggs. Sift dry ingredients. Add, alternating with milk and vanilla. Blend; roll and cut. Bake at 350° until light brown.
Put flour in large bowl. In center of flour, mix salt and margarine and 1 1/2 cups broth. Mix well until dough is not sticky. Turn out on floured board, knead and roll out. Cut dough in strips. Bring remaining broth to boil. Drop dumplings by pieces into the boiling broth. Cook uncovered over medium heat for 10 minutes. Salt and pepper to taste, cover and cook for another 10 minutes. Stir in chicken.
Cook noodles and drain. Meanwhile, brown meat in butter. Add salt, pepper, garlic and tomato sauce. Simmer for 5 minutes. In bowl, combine cottage cheese, sour cream, onions and noodles.
Stir in powdered sugar gradually, to mixture of oleo, sugar and milk, which has been brought to a boil and removed from heat. Have extra box of sugar, may need for right consistency. Nuts and coconut may be added, if desired. If used, add before adding any extra sugar.
Place zucchini in colander. Sprinkle with 1/2 teaspoon salt; set aside for 30 minutes. Squeeze as much liquid as possible from zucchini with your hands; reserve.
Cook beef, onion and garlic until brown. Add seasonings and soup. Simmer 10 minutes. Add cheese. Cook slowly until cheese melts. Stir in rice. Cool. Cut peppers in half lengthwise. Remove seeds. Cook in boiling water 3 minutes. Drain and cool. Place peppers on baking sheet or shallow pan. Stuff with rice mixture.
Dissolve yeast with a small amount warm water. Then add sugar, shortening, salt, milk and one cup flour and whiskey. Cream together and slowly add flour one cup at a time to make a soft dough and work the batter like you do for kolaches. Cover and let rise about 45 minutes to one hour. Roll the dough out with rolling pin and cut circle with a glass. Then fill each circle with prunes or poppy seed filling. Pinch the circle close and place doughnut on a warmed flour cloth and let rise for about 30 minutes. Turn them over again, let rise to expand. Uncover after 3 minutes and start frying in deep container. After brown on each side lift with wired spatula and place on absorbent paper. Then roll doughnut in granulated sugar lightly.
Melt butter in frypan. Saute eggplant 5 minutes until slightly soft. Add 1/2 cup hot water, beef stock and seasoning. Pour over eggplant. Spoon eggplant mixture into a greased, flat baking dish. Combine sour cream, onion flakes, salt and pepper. Sprinkle with crumbs and cheese. Bake at 350° for 30 to 35 minutes until bubbly and brown.
Melt chocolate chips and butter; add milk, vanilla, flour and nuts. Make into balls and wrap candy Kisses. Bake at 350° for 6 to 8 minutes.
While cooking macaroni, simmer soup, milk and hot sauce in a medium saucepan stirring often. When smooth, add 1/2 cup shredded cheese to sauce and stir in. Drain macaroni but do not rinse and place them in casserole dish. Mix in 1/2 of sausage slices. Pour and mix in cheese sauce. Top with remainder of sausage slices and sprinkle with remaining cup of shredded cheese. Sprinkle bread crumbs over top. Cover dish and bake at 350° for 40 minutes. Serve hot. Serves 6 to 8.
Dissolve jello in boiling water. Add cranberry sauce, pineapple and walnuts. Chill in your favorite mold.
Heat oven to 400°. Cook cabbage in boiling water (salted) 10 minutes; drain well. Place in baking dish (10 x 6 x 1 1/2-inch). Blend soup, milk and cheese. Heat until cheese is melted. Pour over cabbage. Top with bread crumbs. Bake 20 to 25 minutes or until bread crumbs turn golden brown.
Grease and flour two 9 x 13-inch pans. Mix cake mix as instructed on box.
Mix all ingredients and spread on party rye slices. Bake in 375° oven for 8 to 10 minutes. Serve warm.
Toss all ingredients lightly. If made ahead, you can use dried parsley and reheat in microwave.
Mix the first 6 ingredients. Combine oil, sugar, vinegar and salt; pour over first mixture. Let set in refrigerator for 5 to 9 hours.
Heat oven to 425°. Skin chicken breasts. Place chicken in ungreased baking pan. Spread 1 teaspoon of margarine on each piece. Sprinkle with onions, paprika, garlic salt and pepper. Bake uncovered 30 to 35 minutes. Garnish with parsley.
Over low heat, melt and mix peanut butter and butterscotch morsels. Once smooth, mix in Rice Krispies until very well coated. Spread 1/2 of mixture in a 9 x 9-inch pan and refrigerate.
Melt butter and peanut butter chips in sauce pan over very low heat. Add cocoa; stir unit smooth. Add sweetened condensed milk; stir constantly until mixture is thick and glossy, about 4 minutes. Remove from heat; stir in vanilla.
Mix cake mix, oil, eggs, and milk. Add frosting to batter mixture. Then add nuts, mix until well blended. Bake in a greased and floured tube pan at 325° for 1 hour. Test for doneness.
Make a double boiler by putting a medium pan in a large pan. Put water in bottom pan until it touches the top pan. Break up the candy bars into 1-2 inch pieces.
Mix as for corn bread; pour into pint jar. Push stick into wieners and dip into mixture; let drip, then cook in deep fat until golden brown.
Cook hamburger, onion, pepper and celery until done. Add tomatoes and dry ingredients; mix well. Now, add the cooked pintos and simmer approximately 15 minutes. Stir occasionally to keep from sticking.
Tear cake into bite-size pieces. Dissolve Jell-O and 1 1/4 cups boiling water. Add strawberries and sugar and cool in refrigerator until slightly thick. Whip cream until thick and fold into strawberry mixture. Cover bottom of pan with cake pieces and spread half of strawberry mixture over. Repeat with rest of cake and top with mixture. Refrigerate several hours or overnight.
Mix all of the ingredients together except the dried beef. Mix thoroughly. Then place the minced dried beef in the center of the mixture. Then lightly pat beef to cover the outside and form a ball.
Twenty-five minutes before serving, in 10-inch skillet over medium-high heat, heat corn syrup with instant coffee until coffee is dissolved, stirring constantly. Slash edges of ham to prevent curling. Add ham. Cook 12 to 15 minutes turning once, occasionally spooning syrup mixture over steak. Place ham on warm plate and spoon mixture over it. Makes 5 servings.
Trim fat from meat; cut into strips, 2 x 1/4-inch. Heat oil in large skillet. Cook meat in oil, turning frequently, until brown. Stir in water, onion, garlic salt and ginger. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes for round steak, 5 to 8 for sirloin. Add green pepper strips during last 5 minutes of simmering. Blend cornstarch, sugar and soy sauce; stir into meat mixture. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Cut tomatoes into eighths; place on meat mixture. Cover; cook on low just until tomatoes are heated through, about 3 minutes. Serve over rice. Makes 4 or 5 servings.
Boil water and stir in gelatin and sugar until dissolved. Add remaining ingredients and mix well. Pour mixture into milk or plastic cartons or Tupperware containers and freeze. Mixture should be taken out of freezer so that it is slushy at serving time. Mix in possibly two bottles ginger ale, depending on personal preference.
Mix ingredients and spread on top. Bake in 350° oven for 15 minutes or until brown.
Cream both sugars and butter. Add eggs and vanilla. Mix together with flour, oatmeal, Rice Krispies, salt, baking powder and baking soda. Add chips, candy and nuts. Place 2 inches apart on cookie sheet. Bake 6 minutes at 375°. Yields 4 dozen.
Spread cookie dough on round 13 to 14-inch pizza pan for crust. Bake and cool. Whip together cream cheese, Cool Whip, sugar and vanilla. Spread on crust. Top with any choice of fruit cut in half on top of cream.
Put 1 can shrimp in with other ingredients and form into a ball. Decorate with other can of shrimp. Garnish with parsley. Serve with crackers.
Roll out graham crackers until they are fine. (Do not throw graham cracker box away!!) Chop selected nuts very fine. Melt marshmallows and Eagle Brand milk over low heat. Mix all other ingredients in big dishpan or something. Stir in marshmallows and milk. You may have to mix it with your hands. Line the graham cracker box with wax paper or Saran Wrap. Pack the mixed ingredients in the box. Refrigerate and serve.
Mix together and bake at 350° for 25 to 30 minutes in 9 x 13-inch pan.
Place cooked broccoli into a 1-quart buttered casserole. Arrange chicken pieces over broccoli. Combine rest of ingredients and pour over chicken and broccoli. Spread crumbs over entire top. Bake in a slow 325° oven for 45 minutes.
Melt butter and chocolate over low heat. Beat eggs until light, then beat in sugar, salt and vanilla. Add nuts and slightly cooled chocolate mix. Pour into pastry shell and bake at 350° for 25 to 35 minutes, until top is crusty and filling is set, but soft inside. Do not overbake!!
Preheat oven to 500°. Measure flour into bowl (by spooning into measuring cup and leveling off). Cut in shortening until like coarse crumbs. Blend in just enough milk with fork until dough leaves sides of bowl. (Too much milk makes dough too sticky to handle, not enough milk makes biscuits dry.) Knead gently on lightly floured surface 10 to 12 strokes. Roll dough about 1/2-inch thick. Cut without twisting cutter. Bake on ungreased baking sheet (1 inch apart for crusty biscuits; almost touching for soft sides) at 500° for 8 to 10 minutes. Serve at once. Makes about 12 delicious 2-inch biscuits.
Cut sausage in normal slices, then quarter and fry. Remove sausage from pan. Saute 1/2 onions, peppers and celery in at least 2 sticks margarine. When vegetables begin to change color, add the other half of diced vegetables, at least 1 more stick margarine, mushrooms and the spices and garlic. Mix in pieces of sausage.
Cook at 350° for 2 hours. Turn oven off and cool in oven.
Mix flour, pecans, sugar and margarine. Press into 9 x 13-inch pan and bake at 350° for 15 minutes. Beat cream cheese and 1 cup powdered sugar. Spread on cooled crust. Spread 1 cup Cool Whip on cream cheese mixture. Mix pudding with milk. Pour over Cool Whip and refrigerate 1 hour. Cover with Cool Whip and sprinkle with nuts and coconut.
Combine butter, onion and garlic in 2-quart casserole dish. Cook, covered, on full power for 2 to 3 1/2 minutes, or until onion is tender. Trim excess fat from meat. Cut meat into thin bite-size strips. Add meat to casserole. Cook, covered, on full power for 3 minutes. Stir halfway through cooking time. Continue cooking, covered, for 10 to 13 minutes, or until meat is cooked. Stir in soup, mushrooms and catsup. Heat, covered, on full power for 1 1/2 to 3 1/2 minutes, or until heated through. Stir in sour cream. Heat, covered, on full power for 1 to 2 1/2 minutes, or until sour cream is heated through. Serve over cooked noodles or rice. Serves 4.
Mix sugar, salt and vinegar in blender for 2 minutes. Add oil and blend well. Add celery seed, mustard seed and onion. May be stored in refrigerator for future use.
Preheat oven to 350°. Lightly butter a 7 x 10-inch pan. Combine first 6 ingredients in a large bowl and season with salt and pepper. Pour into a baking dish. Mix cornflake crumbs and 1/2 cup butter. Sprinkle over potatoes. Bake about 45 minutes, until browned.
Brown hamburger, drain and set aside. Bring water to a boil in a large pan; add rice and soup mix. Cook until the rice is tender. Add hamburger and all the rest of the ingredients. Mix well. Put in 2 or 3 greased pans and bake at 350° for 1 1/2 hours. Bake one and cover two with foil; put in freezer for later, if you like. Cover with buttered bread crumbs before baking.
Mix coconut and milk and freeze. Once firm, roll into balls and refreeze. Dip into chocolate quickly.
Place frozen hash browns in large casserole. Mix the rest of ingredients in bowl and pour over hash browns. Mix to coat all potatoes. Bake, uncovered, at 325° to 350° for 1 to 1 1/2 hours. Very tasty.
Mix first three ingredients together and boil for 2 minutes, stirring constantly. Remove from heat and add peanut butter and marshmallow cream. Beat well. Quickly pour into greased 8 x 10-inch pan. Enjoy!
Mix all ingredients and roll into balls. Bake on ungreased sheet at 400° for 12 minutes.
Mix dry ingredients; add water and butter. Cook until thick over medium heat or in double boiler. Add vanilla. Serve hot over ice cream or cake or both!
Melt 1/4 cup butter in oven. Add pecans and roast at 300° for about 20 minutes, stirring 2 times. Set aside until needed. Scald milk. Beat eggs. Add sugar and salt. Add egg mixture to milk and cook for 5 minutes, stirring constantly. Remove from heat. Add half and half or cream, vanilla flavoring and butter flavoring. Let cool. When ready to freeze, pour into freezer and add enough milk to reach fill line. Add roasted pecans. Makes 1 gallon.
Mix all ingredients. Keep refrigerated until ready to use. Can be frozen if not used right away.
Saute onion, celery and carrot in margarine for 10 minutes. Add flour to sauteed mixture, stirring well; cook 1 minute, stirring constantly. Combine broth and half and half. Gradually stir in broth mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add chicken, stirring well. Pour chicken mixture into a shallow 2-quart casserole. Top with pastry; cut slits to allow steam to escape. Bake at 400° for 40 minutes or until crust is golden brown.
Mix all ingredients together well. Pour into casserole. Store covered in the refrigerator overnight. Set out 1 hour and then bake 1 hour at 350°.
In Dutch oven or large saucepan, melt margarine; add cabbage, onions, celery, carrots and peas. Saute for 8 to 10 minutes or until crisp-tender. Add corn, milk, salt, pepper and thyme. Reduce heat and simmer for 20 minutes, stirring occasionally; add cheese and stir until melted. Makes six 1 1/3 cup servings.
Scoop ice cream into balls. Roll in coconut. Serve immediately or place in shallow pan, cover and store in freezer.
Beat egg well. Add salt, 1 cup confectioners sugar, vanilla, butter and peanut butter. Mix well; then add remaining cup of sugar.
Cream sugars and margarine. Add eggs; beat well. Add oil. Mix in dry ingredients. Refrigerate at least one hour or more is better. Drop by spoonfuls and roll in balls to make perfectly round cookies. Dip bottom of glass in sugar and press down to flatten. Bake at 400° until brown on edges, 10 to 12 minutes. Makes several dozen. I half recipe usually.
Soften cream cheese, blend in sour cream until well blended; add chilies to mixture. Spread mixture on tortilla then roll up and refrigerate overnight. Slice into mouth size pieces and serve with salsa.
Combine chocolate syrup, instant coffee and cinnamon in a heat-resistant, nonmetallic mug or cup. Stir in milk and heat uncovered on Full power 1 1/2 to 2 1/2 minutes or until hot (170°). Don't allow milk to boil. Garnish with a dollop of whipped cream.
Mix brown sugar, flour and Crisco together. Reserve 1 cup of crumbs for the top. Mix the rest with the liquid ingredients. Pour into unbaked pie shell. Bake at 400° for 10 minutes, then at 350° for 45 to 50 minutes. Yields 2 (9-inch) pies.
Pour 1-inch of water in 2-quart saucepan. Pour in chocolate and peanut butter. Stir constantly to melt and blend. Remove from heat when melted. Add corn flakes and mix to coat flakes thoroughly. Drop by teaspoon onto wax paper. Cool until firm. Makes about 3 dozen clusters.
Cream together sugar, eggs, butter and vanilla. Sift together flour, baking powder and soda. Add to creamed mixture. Then add sour cream and chocolate chips.
Line baking sheet with foil; butter the foil. In heavy 8-inch skillet, combine nuts, sugar and margarine. Cook over medium heat, stirring constantly 9 minutes or until sugar melts and turns a rich brown color. Remove from heat. Spread mixture onto prepared baking sheet. Cool completely. Break into clusters. Store tightly covered.
Brown hamburger meat. Drain meat. Chop up onion in meat. Peel and slice potatoes. Add all other ingredients. Stir. Cook on low heat or bake in oven until potatoes are tender.
Combine all the dry ingredients. Heat milk to boiling point. Pour over cocoa mix and stir until well mixed. Add vanilla and serve at once in warm cups. Makes 12 servings.
Grill chicken breasts and dice into cubes. If shrimp are very large, dice them too. Drain liquid off peppers and dice. Dice bacon and fry it until very crisp in a large soup pot; do not burn it. Add the diced onions and cook until transparent. Take the bacon and onions from the pot with a slotted spoon and set aside. Make a roux by mixing the olive oil and bacon fat and adding flour a little at a time, whisking until the mixture is like wet sand. Whisk chicken broth into flour mixture and stir until smooth. Add remaining ingredients and simmer one half hour, stirring often. Season to taste.
Combine oats and buttermilk in a large bowl; let stand 1 hour. Add brown sugar and egg; mix well. Combine the next 6 ingredients; stir into oat mixture. Stir in oil, lemon rind and raisins. Spoon into oiled muffin pans. Fill half full. Bake at 400° for 20 minutes. Makes 1 dozen large or 18 medium muffins.
In a medium skillet, melt butter over medium heat. Add garlic, onion, and green pepper and saute until onions are soft. Preheat oven to 375°. In a large mixing bowl, place ground beef, crushed crackers, cheddar cheese, taco seasoning, sauteed onion and green pepper. Mix thoroughly. Press beef mixture into a 9x5 inch loaf pan. Bake in a preheated oven for 45 to 55 minutes or until done. Check with a meat thermometer for doneness. Internal temperature should read 165°.
Cook macaroni as directed; drain and cool. Then stir together with celery, carrots, onion and eggs.
Bring to a boil the sugar, cornstarch, self-rising flour and water. Cook until thick. Remove from heat and add egg yolks. Cook 2 minutes. Add rind of lemon and lemon juice. Cook 1 minute more and remove from heat. Add butter and spread. Enough filling for 3 layer cake.
Melt chocolate and butter in microwave; watch carefully and stir. Place dry ingredients in large bowl. Pour white chocolate over dry ingredients; mix well. Pour onto buttered foil until soft.
Remove tough stems from watercress. In food processor with knife blade attached or in blender, blend watercress, mayo, sour cream, Dijon mustard and salt until blended.
Sift flour with baking powder and salt. Melt oil (or margarine) and peanut butter in a saucepan over low heat. Add sugar to egg in a mixing bowl. Beat well. Stir in the peanut butter mixture and vanilla. Mix in sifted dry ingredients, then peanuts. Turn into greased 8-inch pan. Bake in preheated oven at 350°.
Sift flour, salt, sugar into a bowl. Add egg, sour cream, vanilla, nutmeg and beat to a smooth thin batter. Blend in apples. Pour into pastry lined pie pan. Bake at 400° for 15 minutes then bake at 350° for 30 minutes. Remove from oven.
Combine dry ingredients in medium size bowl. Add milk, cooking oil and egg; mix with spoon until blended. Batter will be lumpy. Put small amount of cooking oil on a paper towel and wipe skillet. Turn burner on high and heat skillet until a drop of water dances. Turn fire down to medium. Pour small amount of batter into skillet. Cook on medium until bubbles form and pop. Turn and cook until light brown. Serve hot.
Cook over low heat, stirring constantly. When it thickens, take off the stove. Knead the lumps out.
Mix all ingredients well except pecans. Roll into ball, then roll in chopped nuts. Refrigerate. It is ready to use, with assorted crackers, in an hour or two. Or, it can be made up a few days ahead of use.
Cream fat and sugar. Add egg, then applesauce into which soda has been stirred. Sift salt and spices into flour. Add nuts and raisins. Mix all ingredients thoroughly. Bake in tube pan 1 1/4 hours in moderate oven.
Beat eggs and add other ingredients. Beat until batter blisters. Drop in boiling water or broth using butter knife. (Dip butter knife in boiling water every few dumplings to keep from sticking to knife.) Skim as they rise. Place in a container with a little butter.
Place brisket in a large baking pan. Pour 2 ounces of liquid smoke on both sides of meat. Sprinkle both sides with celery seed, onion and garlic salt. Cover and put in refrigerator overnight.	When ready to bake,	sprinkle both sides with salt, pepper and Worcestershire sauce. Cover meat by making a tent and press edges tight around pan. Bake at 275° for 4 hours. Remove from oven	and pour 6 ounces of Woody's sauce over meat. Recover and bake for 1 hour at 275°. Refrigerate overnight.	Slice when cold.
Heat oil. Add eggs, mixing constantly, while breaking up with fork. Add eggs and onions to rice with soy sauce to color rice brown. Blend very well and serve hot.
Place eggs in measuring cup. Beat and add hot tap water to make cups. Mix well with other ingredients. Add 3 more cups flour to knead. Let rise 20 minutes; make into rolls. Let rise about 1 hour. Bake at 350° for 15 to 20 minutes until golden brown. Makes 20 to 24.