HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sausage links in Dutch oven until brown. Drain in paper toweling and remove fat from pan. Brown ground beef and onion well; stir in tomato puree, paste, sugar, pepper, 1 teaspoon basil, 1 teaspoon salt and 1 cup water. Simmer, covered, for 45 minutes. Cut sausage into bite-size pieces and add to mixture. Cook 15 minutes, stirring occasionally. In the meantime, cook manicotti as label directs; drain in colander. Preheat oven to 375°.
Soak beans overnight. Cook rice and set aside. Drain off old water from beans and add fresh water. Add meat and cook until beans are tender. Add seasoning and serve over rice.
Heat milk. Add grated cheese and let melt. Add pimientos and mix well. This can be poured up in jars to cool before serving. Use as a sandwich spread, a dip or for stuffing celery.
Add all ingredients. Toss and marinate at least 2 hours. Add avocado or mushrooms if you like.
Be careful in your selection. Do not choose too young. When selected, give your entire thoughts to preparation for domestic use. Some	wives insist on keeping them in a pickle. Others are constantly	getting them in hot water. This may make them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing with patience, well sweetened with love and seasoned with kisses. Wrap warm with a steady fire of domestic devotion and serve with peaches and cream. Thus prepared, they will last for years.
Combine all ingredients in blender container. Process until smooth. Store in refrigerator until ready to use. Yields about 1 1/4 cups, about the same as a 14 ounce can of commercial type milk.
Boil red potatoes with skins on. Peel after cooked and set aside. Fry bacon until crisp. Drain on paper towel. Reserve 2 to 3 tablespoons drippings of bacon grease. Crumble the bacon. Saute onion in bacon grease until tender. Blend in flour slowly, then stir in vinegar and water. Cook until mixture boils and becomes thicker. Add sugar, salt and pepper; simmer 10 minutes.
Put boned chicken in casserole. Put chopped celery over chicken. Pour melted oleo over chicken and celery. Mix flour and dry ingredients with the milk. Pour flour mixture over chicken. Mix cream of celery soup with 1/4 cup chicken stock. Pour over chicken. Bake at 425° for 50 minutes. Serve with green beans and corn.
Dissolve gelatin in hot water. Chill until partially set. Blend in mayonnaise. Fold in celery, green pepper and cottage cheese. Pour into a 4-cup ring mold. Chill until firm. Unmold on lettuce.
Pound the turkey breast slices; set aside. Mix bread crumbs and Parmesan cheese; set aside. Combine eggs, salt and pepper. Coat turkey breast slices with bread crumb mixture, then dip into egg mixture and back into bread crumb mixture. Place coated turkey breast slices on wax paper. Let stand 20 to 30 minutes, turning several times. Heat oil in skillet over medium heat. Fry turkey breast slices in oil until golden brown on both sides. Add 1/4 cup hot water to pan. Cover and cook slowly about 30 minutes until tender. Arrange turkey breast slices in baking dish. Pour 2 spoons tomato sauce on each breast slice. Place a slice of Mozzarella cheese over sauce. Bake in 400° oven about 10 minutes until cheese is melted.
Mix Jell-O according to package directions, then add remaining ingredients. Pour into Jell-O mold or bowl and chill until set.
Soak bread in milk and water. Add sugar and eggs. Mix well. Add vanilla and raisins. Pour into greased 9 x 13-inch pan. Sprinkle nutmeg on top. Pat pieces of margarine over the pudding. Bake at 350°.
Shell and devein shrimp, leaving tail intact; arrange in single layer on bottom of broiler pan. Preheat broiler. In small saucepan, heat olive oil, garlic, parsley, oregano, salt and red pepper. Pour over shrimp; toss to coat. Broil 4 inches from source of heat for about 5 minutes. Sprinkle with lemon juice. Serves 6.
Combine dry pudding mix, pineapple and juice. Fold in marshmallows and nuts. Fold in Cool Whip. Refrigerate overnight.
Melt cheese and milk in medium saucepan or microwave, stirring to smooth consistency. Stir in crabmeat and wine. Heat through. Serve hot with crackers or party rye.
Slice tomatoes and onions thin. Mix with all other ingredients. Boil until tender, about 20 minutes. Pack into hot sterilized jars. Seal.
Place on ungreased baking sheet. Bake at 375° for 10 to 12 minutes.
Soften gelatin in 1/2 cup milk. Beat egg yolks and sugar until thick and lemon colored; stir in gelatin and scalded milk. Cook in top of a double boiler, stirring constantly, until thickened; cool. Stir in sherry and fold in whipped cream. Beat egg whites until stiff but not dry and fold into custard. Line a 3-quart bowl with ladyfingers; pour in filling and chill until set. Yields about 12 servings.
Peel apples and slice thinly. Add sugar and cinnamon; stir and let sit. Beat eggs until light and foamy. Add sugar and beat well until light. Add oil in 2 parts, beating well. Add vanilla. Sift flour, baking powder and salt. Add to egg and sugar mixture. Stir in orange juice.
Brown ground beef. Pour off grease. Add Ragu sauce to meat; mix well. Mix other ingredients except the noodles. Grease a 9 x 13-inch pan and layer meat sauce, noodles, mixture, repeat.
Mix all ingredients together and let stand at least one hour before using so that flavors blend together. Best served by purchasing round loaf of bread of your choice, rye, sourdough, Italian, etc. Cut out center to form bowl. Place dip in bread bowl. Cut bread which was taken from center of loaf into cubes and use to dip along with cut up vegetables of your choice.
Mix oil, vinegar and sugar. Mix with vegetables. Marinate overnight.	Add lemon pepper and celery; salt to taste. Can use less oil. Add enough water to make 1/2 cup.
Melt butter in saucepan. Add soup and heat through. Add soup to hash browns; stir in onions, sour cream and cheese. Mix well. Pour in 9 x 13-inch pan. Sprinkle with crushed potato chips. Bake at 350° for 45 minutes.
Mix packet of dip and sour cream. Add cheese and bacon bits. Mix well. Chill 1 hour before serving.
Mix cream cheese, sugar, eggs and vanilla. Grease nut tassie tins and flour with graham cracker crumbs. Fill 3/4 full with cream cheese mixture. Bake at 350° for approximately 15 minutes. Makes about 3 dozen. After cheese cakes cool, drop cherry or blueberry filling in center.
Combine broccoli, margarine, onion, broth and the 3 different types of soups together. Cook on low and stir often until broccoli is tender, adding either milk to thin or cornstarch to thicken. Add cheese before serving.
Mix together and bake at 350° in an 8 x 12-inch pan (2-quart size) for 30 minutes. Spread 1 1/2 cups small marshmallows over warm cake until they melt. Pour chocolate sauce over and let stand 2 hours.
At medium speed on mixer beat oil and sugar; beat until light and fluffy. Add eggs and then dry ingredients, mixing well after each addition. Stir in bananas and nuts. Bake at 350° in greased loaf pan until done or 35 minutes. Let cool 20 minutes before turning onto cooling rack.
Bone and skin chicken. Stir rice, chicken soup, broth and mushrooms together and pour into a greased 9 x 13-inch casserole. Top with boned chicken and sprinkle with dry onion soup mix. Cover and bake 1 hour at 400°.
Combine pie filling, water, sugar, lemon juice and butter in saucepan and heat until boiling. Pour into an 8 1/4 x 1 3/4-inch round ovenware cake dish. Top hot cherry mixture with rolls, cut side up. Bake at 400° for 15 to 20 minutes or until rolls are done. Spread tops with the icing that comes in the Danish orange roll package. Good served warm. Makes 8 servings.
Dissolve yeast and sugar in warm water; add warmed milk, margarine and cream. Add salt and beaten eggs, then flour and floured raisins. Let rise 30 minutes to 1 hour and fry in hot fat. Drop by tablespoons in hot fat. Drain on paper towels and glaze after they have cooled. Makes 5 dozen.
Boil potatoes until tender. Cream margarine, sour cream and cream cheese. Add hot, drained potatoes and beat until smooth. Add salt and pepper to taste and them add onion. Put in a well greased two-quart baking dish. Sprinkle paprika on top and bake at 350 for 25 minutes.
Mix first 5 ingredients and add next 4 ingredients. Using a 9 x 9-inch pan, bake in 350° oven for about 45 minutes. Top with Cool Whip. Serves 9.
Mix ham, pork, bread, water and eggs together. Form into loaf. Mix brown sugar, cloves, mustard, vinegar and 3/4 cup water together and pour over the meat mixture. Bake at 400° for 1 1/2 hours with lid on. Bake at 300°, basting often until browned.
Cut fish in 1-inch cubes. Melt butter in large saucepan. Add onion, carrot and celery. Cook until onion is transparent. Blend in flour, salt and paprika. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk. Cook, stirring constantly, until thickened. Add fish; simmer until fish flakes easily (5 minutes for fresh, 10 for frozen). Add cheese; stir until melted. Serve hot. Yields 2 1/2 quarts.
Drain asparagus, reserving 1/2 cup liquid. Combine the margarine, flour, salt, asparagus liquid, milk and cheese to make a cheese sauce.
Smoke all meats, using oak and hickory. When meat is almost done, in a large pot, combine all the ingredients (except the beans) and add a cup of water. Simmer. When meat is done, cut stew beef into small pieces and break the beef, sausage and turkey up. Add to pot. Continue to simmer for an hour. Add beans and simmer for another hour.
Mix together flour and sugar. In pan boil water, cocoa and butter. Pour this mixture over flour and sugar. Add eggs, buttermilk and vanilla. Bake at 350 for 30 minutes in a 13 x 9 pan.
Stir and heat until hot and add 1 chopped onion. Serve with taco chips.
Mix the first 3 ingredients and let cool about 15 minutes. Add blueberries with syrup and pineapple. Let gel completely.
Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in blender; blend until smooth. Cook puree over medium heat about 15 minutes, stirring constantly. Set aside to cool and reserve 1/2 cup for glaze.
In a large skillet melt margarine; add honey, mustard, curry powder and salt. Mix well to blend. Place chicken in baking dish and pour honey mixture over the top. Turn chicken to coat on both sides. Bake uncovered at 350° for one hour; baste often.
Beat eggs, salt and baking powder together good. Then add flour to make a stiff dough. Flour linen table cloth and sprinkle with flour. Put dough on floured table cloth and knead until smooth. Roll out on cloth and let dry. When dry, fold in half, then in half again until a narrow roll. Then slice to desired thickness. Cook in roast or chicken broth.
Cook the sugar, cornstarch and the water until thickened. Beat the egg yolks, adding 1/4 cup sugar, then pour some of the hot mixture into egg mixture and back into cooking pan to thicken more. Add the lemon juice. When thick enough for pie crust, add 1 tablespoon butter and 1/2 teaspoon of vanilla.
Layer cucumbers and onions in a large container (not metal). Mix remaining ingredients until sugar is dissolved. Pour over cucumbers. Let set in refrigerator 5 days before using.
Butter a 15 x 10-inch cookie sheet and set aside. In a medium saucepan, combine sugar, salt, butter or margarine and water. Cook until mixture reaches soft crack stage or 270° on a candy thermometer. Stir in chopped walnuts. Pour onto prepared cookie sheet.
In a large pitcher combine all ingredients except soda. Chill at least 2 hours. Just before serving, add a splash of soda. Pour into ice filled glasses and garnish, if desired, with orange, lemon and lime slices. Makes 5 servings.
Sprinkle lean side of brisket with 1/2 teaspoon liquid smoke. Rub in 1/2 teaspoon each of the salts. Place lean side down in large pan. Score fatty side. Rub in rest of liquid smoke and salts. Cover tightly. Refrigerate overnight. Before cooking, sprinkle each side with Worcestershire sauce, salt and pepper. Place fatty side up in roasting pan. Wrap in foil. Bake at 225° for 1 1/2 hours for each pound (9 hours for 6 pounds). Last hour of cooking, uncover and pour over barbecue sauce. Leave uncovered.
Mix all ingredients together and let sit to blend. Spread on sourdough bread halves. Bake in oven at 325° until cheese is melted and bread is crispy.
In a small skillet or saucepan, combine first 4 ingredients. Add cocktail franks and pineapple chunks. Simmer together for 15 minutes. Serve warm with cocktail picks.
Strip husks down to the end of the cob, but do not tear off. Remove silk. If desired, soak in salted ice water to which 1/2 cup milk has been added for about 20 minutes; drain well. Brush with softened butter and sprinkle with salt and pepper. Bring husks up around the corn. Wrap each ear securely in a double thickness of aluminum foil. Twist the ends well. Barbecue on briquets 10 minutes, turning once.
Mix flour, sugar, salt and baking powder together in a bowl. Add egg, milk and oil. Mix, then add blueberries. Bake at 350° for 25 minutes. (I double the recipe.)
Combine cocoa, sugar, flour and boiling water. Cook until thick, approximately 5 minutes. Remove from heat. Add a pinch of salt, butter and vanilla.
Mix in large punch bowl and add ice and fruit, such as pineapple chunks, maraschino cherries or slices of oranges or lemons.
Bake cake according to directions on back of box. Cool completely and make pudding in a punch bowl. Shred cake mix to cover bottom. Layer pineapple, cool whip, cake, cherries, cool whip, cake (pour vanilla pudding over all ingredients) until you only have room left to top with cool whip. Sprinkle nuts on top.
Put 1 layer whole graham crackers in jelly roll pan (approximately 24). Boil and stir sugar and margarine for 2 minutes. Stir in pecans. Pour over crackers. Bake at 350° for 10 minutes. Cool in pan for 2 minutes. Finish cooling on rack and break into halves.
Place meat in a large bowl. Add onion, green pepper and taco mix. Combine thoroughly. Shape into 8 burgers. Place onto a well-greased oven broiling pan. Spread salsa on top. Bake at 400° until done. Place 1 slice of cheese on each burger and return to oven just long enough for it to melt. Serve on bun.
Dissolve jello in boiling water. Drain pineapple and reserve juice. Add pineapple juice, lemon juice and sugar to jello. Stir. Chill until thick, but not firm. Fold in crushed pineapple and cottage cheese. Pour into bowl and chill until set. Unmold onto lettuce. Dot with mayonnaise.
Save broth from boiled chicken. Add carrots, potatoes, macaroni and onions to broth; cook until tender. You may need to add more water if too thick. Add chicken, tomatoes and spices. Cook 15 to 20 minutes and serve.
Melt margarine; add other ingredients. Place over heat, and bringing to boil. Boil 2 minutes. Remove from heat. Cool and whip.
Cut off the ends of the lime. Grind up fine and squeeze juice from pulp and use.
Melt oleo in large pan. Mix next 3 ingredients. Stir in pecans, then spread in glass dish. Bake at 400° for 20 minutes, stirring frequently. Turn onto paper towel and sprinkle with salt. Let season at least 1 day before serving.
Mix jello in boiling water; add blueberry pie filling and pineapple. Cover and refrigerate overnight.
Arrange apples in well-greased baking dish. Blend remaining ingredients to form a coarse texture. Spread evenly over apples. Sprinkle water over mixture. Bake for 45 minutes at 350°.
In a small mixing bowl, beat together the cream cheese, sour cream, oregano, garlic powder and red pepper. Spread evenly in 9 or 10-inch quiche pan or pie plate. Spread pizza sauce over the top. Sprinkle with pepperoni, green onions and green pepper. Bake in preheated 350° oven for 10 minutes. Top with cheese. Bake 5 minutes more, until cheese is melted and mixture is heated through.
Mix the first 3 ingredients well. Sift the dry ingredients and stir in. Roll into balls the size of small walnuts. Roll into sugar and cinnamon mixture. Place 2 inches apart on ungreased cookie sheet. (These cookies puff up at first, then flatten out.) Bake at 400° for 8 to 10 minutes. Makes about 5 dozen cookies.
Chop vegetables fine and add to crumbled cornbread. Toss with 1/2 large bottle buttermilk dressing. Store in refrigerator. (Keeps well up to 1 week.)
Combine sugar, flour and meal in a large bowl. Toss lightly with a fork. Add remaining ingredients; beat with rotary or electric mixer until smooth and thoroughly blended. Pour into unbaked 9-inch pie shell and bake for 35 to 40 minutes at 350° or until top is golden brown.
Melt margarine; add flour and pour in milk slowly until thickened. Season with salt and pepper and whisk in cream and egg yolk. Add tuna, mushrooms and peas and serve over patty shells. Garnish top with parsley.
Cook noodles according to package; drain. In baking dish, stir together (gently) the noodles, broccoli, chicken, onion and mushrooms. In a bowl, stir together the soup, milk, cheese, salt and pepper (reserve 1/2 cup cheese). Stir all into noodle mixture. Bake, covered, at 350° for 40 minutes. Sprinkle reserved cheese and paprika over all and return to oven for 10 minutes (or until cheese melts). Contains 290 calories per serving and 11 grams fat.
Fry bacon and then saute chopped onion in bacon grease. Add beans, Ro-Tel and brown sugar. Bake at 350° in a 9 x 13-inch baking dish until bubbly, about 45 minutes. Makes 10 servings.
Preheat oven to 400°. Saute onion in margarine. Prepare cornbread mix according to package directions and pour into greased pie plate. Spread onion over top. Mix sour cream and cheese together; spread over top. Bake at 400° for 25 to 30 minutes.
Wipe chicken breasts with paper towels. Sprinkle each half with a portion of the salt, pepper and Accent. Place the pancake mix in a paper sack, then coat each piece of chicken with mix by shaking up and down vigorously. Heat the oil in a suitable skillet; brown each piece of chicken on both sides. Cook the rice according to directions. Stir the soup and half and half cream into the cooked rice. Put soup and rice mixture into a buttered casserole, then put chicken on top. Bake at 350° for 35 minutes. Serves 6.
Cook cabbage for 8 minutes, boiling in water. Melt 1/2 cup margarine in casserole or 9 x 13-inch cake pan. Sprinkle and mix 1 tube crackers in margarine and flatten on bottom like a pie crust. Place cooked cabbage over cracker crumbs.
Peel and slice boiled potatoes. Pour Italian dressing over potatoes and allow to sit 1 hour. Pour off excess dressing and add eggs, onion and spices. Add mayonnaise until desired consistency is obtained. Serve immediately or chilled.
Melt butter in a saucepan. Add flour and stir until smooth. Add catsup, paprika and salt. Add milk gradually; then add grated cheese. Cut raw or cooked potatoes in thin slices. Place alternate layer of potatoes and pepper in a baking dish. Cover with sauce and repeat until all is used. Bake at 350° for 35 minutes. Serves 6.
In 2 quart saucepan, stir together 1 cup sugar and cornstarch. Gradually stir in water, until smooth. Stir in egg yolks, stirring constantly. Bring to boil over medium heat. Boil 1 minute. Remove from heat. Stir in lemon rind, lemon juice, and margarine. Cool. Turn into pastry shell. In small bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in 1/3 cup sugar. Continue beating until stiff peaks form. Spread meringue around edge of filling first, then fill in center. Bake in 350° oven 15 to 20 minutes until brown. Cool. Serves 6 to 8 people.
Mix the sugar, cocoa, margarine and milk together in a saucepan; bring to a boil. Boil for 1 minute, then remove from heat. Add peanut butter and stir until dissolved. Add flavoring. Next add oatmeal and beat mixture like fudge. Drop by teaspoon on wax paper and let set.
Cut elephant into bite size pieces. This should take about 2 months. Add brown gravy and simmer. Add salt and pepper to taste. Heat whale oil to brown mushrooms, celery and onions. Mix all ingredients and cook over kerosene fire for 4 weeks at 465°. Yield: 3,800 or more servings. If more guests are expected, 2 rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
Thaw broccoli in boiling water, then add remaining ingredients. Mix. Pour in casserole. Top with 1 stick melted oleo. Bake 1 hour at 350°.
Melt Velveeta and margarine. Mix in cocoa, sugar, vanilla and nuts (as many as you desire). Mix well. Pat into 4 (13 x 9-inch) buttered pans. Cool. Cut into small pieces.
Bring the apple cider, cloves, allspice, cinnamon and sugar to a boil. Lower heat. Cover and simmer for 20 minutes. Strain punch and pour into heatproof bowl. Add orange slices. Makes 16 cups.
Mix all ingredients except granulated sugar. Roll into balls, a small melon scoop works well to measure, then roll in granulated sugar. Store in an airtight container. Makes about 48 balls.
Cook broccoli 5 minutes, then drain. Mix other ingredients and place in casserole. Top with cracker crumbs and dot with butter. Bake at 350° until brown and bubbly.
Cream butter and sugar. Add flour alternately with eggs. Bake in loaf pans at 350° for 1 to 1 1/2 hours.
In a 4-quart flameproof casserole, heat oil over high heat. Add chops and brown on both sides, 2 or 3 at a time, a total of about 5 minutes. Remove to a dish and set aside.
Roll dough into an oblong shape. Brush with olive oil and oregano. Place filling in the center. Fold long sides over and pinch to close. Close ends by rolling once and pinching. Grease pan with Pam. (Or for best results, eliminate Pam and bake on stoneware.) Bake at 350° for 20 minutes or until brown.
Heat the pineapple juice and water to boiling. Stir in the lemon Jell-O until dissolved. Cool to room temperature. Meanwhile, mix the cream cheese until light and fluffy. Heat milk and add to cheese. Mix until well blended. Then add carrots, pineapple and vinegar; put the Jell-O mixture into the cheese and mix well. Pour into container and chill.
Mix together and refrigerate. Great for apples, grapes, strawberries, bananas, etc.
Beat softened margarine, brown and white sugars, vanilla, water and eggs in a large bowl with electric mixer until creamy and thoroughly blended. Preheat oven to moderate 375°. By hand, stir in flour, baking soda and salt until well mixed. Stir in chocolate pieces.
Heat Coca-Cola, butter and cocoa to boiling; mix rest of ingredients and add to mixture; batter will be thin with marshmallows floating. Pour into 9 x 13-inch pan. Bake in 350° oven for 35 minutes. Remove from oven and let cool.
Chop peppers, onion and ham. Mix everything together. Hollow out a round loaf of bread and put dip in loaf. Use the insides to dip with.
Combine breadcrumbs and rind, stirring well. Combine lemon juice, mustard and lime juice; brush mixture over both sides of chicken. Dredge chicken in breadcrumb mixture. Place chicken in a 13 x 9 x 2-inch baking dish coated with cooking spray; sprinkle with any remaining breadcrumb mixture. Bake, uncovered, at 375° for 15 minutes. Turn chicken and bake an additional 15 minutes or until done. Garnish with lemon slices, if desired. Yield: 6 servings (167 calories and 12 percent fat per serving).
Brown ground beef with onion, garlic salt, salt and pepper. Place 3 lasagna noodles into boiling water. Don't overcook noodles or they will split. In bottom of 9 x 12-inch pan, put thin coating of spaghetti sauce. Put the noodles in bottom of pan and put 3 more in water. Put on top of noodles in layers: drained ground beef (cooked), Ricotta cheese, Mozzarella cheese, sprinkle of grated cheese, drizzle with spaghetti sauce, sprinkle of parsley flakes and sprinkle a few anise seed (if you like). Do 2 more layers; use plenty of Mozzarella cheese and plenty of sauce. Put too much sauce will make the layers slide apart. Cover with foil; bake at 350° for 45 minutes.
Mix together. Heat tortillas as directed. Spread evenly on tortillas and roll up. Chill 3 hours before serving. Slice into 1-inch pieces.
Cream oleo until soft; add powdered sugar gradually and beat until creamy. Add egg, maple syrup and soda. Mix in flour. Add nuts. Pour into an 8 x 8-inch greased pan. (I had to use a pan much smaller than this size.) Bake at 375° for 15 to 20 minutes. Cut into squares while warm and roll in powdered sugar. I put maple icing and walnuts on mine on top.