HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry sausage. Remove sausage and leave grease in pan. Add margarine. Saute pepper and onion until tender. Add mushrooms and liquid and cook 5 minutes. In a saucepan, bring 4 1/2 cups of water to a boil and add soup mix and rice. Cook for 25 minutes, stirring occasionally. Add vegetables and sausage; mix well. Put into a casserole or crock-pot to keep hot.
Grind cranberries, oranges, apples and orange peeling. Dissolve jello like you always do on package. Add sugar. When jello starts to get quivery, add fruit and mix together. Put in long 9 x 13-inch dish.
Crush Oreo cookies; mix with 1/2 cup butter. Pat into bottom of 9 x 13-inch pan; freeze. Cut ice cream into 8 sections; let thaw 20 to 30 minutes. Spread over cookie layer and freeze.
Preheat oven to 425°. Combine sweetened condensed milk and boling water. Add eggs and vanilla. Pour into pie crust and sprinkle with nutmeg and cinnamon. Bake for 10 minutes. Reduce heat to 300° and bake an additional 50 minutes or until pie is solid.
Cook pie filling, sugar, pineapple (with juice) and cornstarch until thick. Remove from heat. Add dry Jell-O. Mix well. Cool. Add bananas and nuts. Pour into pie shells. Chill. Top with Cool Whip before serving.
Mix the first 9 ingredients together. Roll into bite size meatballs. Do not fry; set aside. Into the 3 quarts water, add the bouillon cubes and beef broth. Add the onion, carrots, celery and parsnips (if desired) to broth mixture. (May add more water and broth.) Simmer vegetables for 1/2 hour, then add meatballs, 2 tablespoons grated cheese and the sauce for color. Simmer for 1 hour. If desired, may add 1 cup cooked barley or rice.
Sift the dry ingredients into an ungreased 9 x 12 x 2-inch cake pan, then add the vinegar and vanilla, salad oil and cold water. Stir until no lumps remain. Bake in 350° oven for 30 to 35 minutes.
Roast must be at room temperature! Preheat oven to 375°. Rub roast with seasonings. Place on rack in roasting pan, rib side down. Roast 1 hour. Turn oven off! Do not open oven! Roast must remain in oven for at least 3 hours and no more than 5 hours. Before serving, turn oven on to 375° and roast for an additional 30 to 45 minutes. Do not open door! At the end of the roasting time, remove roast and allow to cool 15 minutes before caring.
Heat oven to 350°. In small mixing bowl, cream butter and add eggs and vanilla. Combine sugar and flour; add to cream mixture. Stir in chocolate chips and nuts; pour into pastry shell. Bake for 45 to 50 minutes, or until golden. Cool at room temperature for about 1 hour and serve. Garnish with whipped cream or Cool Whip, if desired.
Make Jell-O with one cup of boiling water. Put in blender. Add Jell-O, cream cheese and pineapple. Pour into bowl and add Cool Whip. Put in 13 x 9-inch pan. Refrigerate.
Melt margarine. Add Worcestershire sauce, mustard, onion and poppy seed. Cut whole package of rolls in half through middle like a sandwich. Spread mixture on top and bottom like a sandwich. Place layer of ham and Swiss cheese. Put top back on. Can put back in original package and freeze. To heat cover with foil and bake 30 minutes on 350°. Cut a part with sharp knife. Makes 60 little sandwiches. They always make a hit.
Mix jello and water. Cool for 15 minutes. Add pineapple with juice and the pie filling. Refrigerate until jelled. In mixer, put sour cream, cream cheese, sugar and vanilla. Beat well. Spread on top of jello. Sprinkle with chopped pecans.
Slice cucumber(s). Mix mayonnaise and vinegar together until creamy. Add the milk, salt and pepper. Pour over cucumbers. Refrigerate until ready to serve.
Melt chocolate in saucepan over low heat, stirring constantly. Remove from heat. Add sugar, 1 egg and milk; beat until smooth. Chill until firm enough to handle, about 30 minutes. Shape into 1/2-inch balls, ovals or logs. Roll in decorations. Makes about 5 dozen.
Cook macaroni according to package directions. Drain. Mix all ingredients with enough mayonnaise to hold together. Place in a bowl with a tight fitting lid. Chill. Sprinkle a little grated cheese on top of salad before serving.
Heat oil in large nonstick skillet on medium-high heat. Add chicken. Cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet. Add soup and water to skillet. Stir. Bring to a boil. Stir in rice and 1 cup of the Velveeta. Top with chicken. Sprinkle with remaining Velveeta. Cover. Cook on low heat 5 minutes. Makes 4 servings.
Combine cottage cheese and Jell-O. Fold in Cool Whip. Fold in fruit. Refrigerate.
Mix all ingredients except water. Distribute butter evenly through bread crumbs. Add hot water slowly and keep mixing until the crumbs are moistened. The amount of water added will determine the moistness of the cooked dressing. This recipe makes enough for 2 people. Adjust accordingly.
Heat oven to 400°. Put chips in a 13 x 9-inch casserole dish. Mix beans with 1 cup cheese and 1/2 cup salsa. Spread on top of chips. Brown ground beef. Add seasoning. (You may use cooked chicken instead of beef.) Spread this over bean mixture. Top with remaining cheese and green onion. Bake for 10 minutes. Put sour cream and chopped tomato on before serving.
Dissolve yeast in 2 1/2-quart bowl; add sugar, oil, salt and egg. Stir until all is dissolved. Stir in 1 cup of flour until smooth. Cover with cloth and place on rack over bowl of hot water; let rise 15 minutes. Grease roll pan (9 x 9 x 2-inch or muffin tins) with butter. Stir down batter; add 1 1/2 cups flour (remaining).
Thoroughly combine pumpkin, sugar, salt and spices. Add eggs and milk or cream. Pour into unbaked shell. Bake in hot oven at 450° for 10 minutes, then in moderate oven at 325° for about 40 minutes or until mixture doesn't adhere to knife. Serve warm or cold, plain or with sweetened whipped cream. Enjoy.
Cut mushrooms into quarters. Spray large skillet with no-stick spray. Add chicken broth. Then add mushrooms, onions and garlic. Cook over medium-high heat, stirring occasionally, about 5 minutes, until mushrooms are tender. Stir in rosemary or oregano to taste, along with pepper and salt.
Pour mixture over melted oleo in 9 x 13 inch pan and bake at 350° for 30 minutes.
Thoroughly mix mayonnaise and sour cream. Gradually stir in lemon juice. Add crumbled cheese; blend well. Stir in milk, adding more if needed to thin to desired consistency. Makes about 1 1/2 cups. (Blue cheese may be substituted for Roquefort.)
Mix well and use a teaspoon to dip batter. Place on a cookie sheet. Flatten with fork. Bake at 375° for 10 to 12 minutes.
Place chicken in roaster pan. In bowl, combine dressing, jam and soup mix. Mix well and pour over chicken. Bake in 350° oven for 1 1/2 hours. Serve over rice.
Mix strawberry jello with boiling water until dissolved. Add frozen strawberries and mix. Pour this over the cream cheese mixture. Refrigerate until congealed.
In large bowl, mix all dry ingredients. Break up butter into small pieces. Add raisins (drain water). Slowly add milk (mixing to a gummy texture) and squeezed lemon. Preheat oven to 350°. Place mixture in pan (grease and flour bottom only of pan). Make a cross on top of mixture with knife. Bake for 35 minutes until golden brown. Let cool 10 minutes.
Mix thoroughly. Spread on flour tortillas; roll up tortilla. Refrigerate overnight. Slice next day . (If you fill too full, they don't slice well.)
Heat oven to 375°. Beat margarine and sugars; add eggs, milk and vanilla. Add flour, baking soda and salt. Stir in oats and chocolate chips. Drop by teaspoonfuls onto ungreased pan. Bake 8 to 10 minutes. Makes about 5 dozen (2 1/2-inch) cookies.
Mix all ingredients. Cover and refrigerate 1 hour. Yields about 1 cup dip; 40 calories per tablespoon.
Divide nuts and morsels in bottom of pie crusts. Over this, pour mixture of butter, eggs, sugar and syrup. Bake 30 to 40 minutes at 350°. Garnish with whipped cream.
Combine bran, flour, baking powder, salt, sugar and nutmeg in bowl. Mix molasses, egg, milk and butter into flour mixture. Blend in walnuts. Fill cupcake papers 2/3 full. Bake at 375° for 35 minutes or until done. Use toothpick to check doneness.
Mix in heavy 2-quart saucepan, sugar, milk and corn syrup. Cook, stirring constantly over medium heat to a boil. Boil and stir 2 minutes more. Take off heat. Stir in until completely melted chocolate pieces and add peanuts. Drop with 2 teaspoons on wax paper. Chill until set. Makes 24.
Melt 2 tablespoons butter or margarine in a saucepan. Add onions, pepper and garlic; simmer slowly until onions turn yellow. Add chopped beef; continue to cook, stirring constantly, until meat loses its red color. Break up meat as much as possible with mixing spoon. Add the paprika and the flour, mixing well. Add one 8 ounce can tomato sauce and 1 cup water. Add the bouillon cube, 1 teaspoon salt, 1/8 teaspoon pepper and the oregano; simmer slowly for 1 hour. Let bubbling subside. Add the sour cream, stirring well. Do not cook after sour cream has been added, or it will curdle.
Heat a large saucepan (4-quart minimum). Add sausage; brown over high heat. Pour off any fat rendered. Add olive oil, garlic and potatoes; stir to coat for 1 minute. Add tomatoes, carrots, chicken stock, bay leaves and thyme. Simmer, uncovered, until potatoes are tender. Remove the bay leaves. Add the kale, pushing it down into the soup. Cover; simmer until the kale is just cooked. Adjust seasonings. Serves 8.
Fry onion and hamburg in little olive oil with salt and pepper. Cook 5 minutes. Make layers of spaghetti and meat in casserole; pour in tomatoes and sprinkle with cheese. Cover dish. May be frozen now or bake 35 minutes at 350°; remove cover and bake 10 minutes longer.
Fry chicken in oil with onion and garlic. When done, add tomatoes and water. Boil for five minutes. Add bay leaf, salt, rice, yellow rice seasoning and green pepper. Stir thoroughly and place in 350° oven for 30 minutes. Garnish with green peas and pimiento.
Cream the butter and sugar. Add beaten eggs, peanut butter and vanilla. Sift flour and soda together and add to mixture. Mix well. Roll into balls and press with fork. Bake in preheated oven at 375° for about 10 minutes.
Combine dry ingredients and mix well. Combine remaining ingredients and blend into dry ingredients, without overmixing. Drop by tablespoons into preheated 375° vegetable shortening. Fry until golden brown, turning once. Place on paper lined baking sheet in warm oven until all are cooked. Serve with maple syrup. Makes about 12 (2-inch) fritters.
Melt butter; add flour and blend well. Combine mustard with soup and add to flour mixture. Cook slowly, stirring constantly until thick.
Cook chicken breasts and cut up. Combine chicken, soup, mushrooms, pimento and evaporated milk and put into 1-quart greased casserole. Top with potato sticks. Bake at 325° for 50 minutes, until bubbly. Enjoy.
Pack beans, lengthwise, into 4 hot sterilized pint jars, leaving 1/4-inch headroom. Tuck in pimento slices. Add 1/4 teaspoon mustard seed, 1 clove garlic and dill in each jar.
Trim all visible fat from pork loin and cut into thin strips. Heat oil in skillet and brown the meat strips. Remove meat and set aside. Drain the pineapple and combine pineapple juice with water, vinegar, brown sugar, cornstarch and soy sauce. Shake in a glass jar until well mixed. Cook sweet and sour sauce in skillet until clear and slightly thickened. Add the meat and cook over low heat for about 1 hour. About 5 minutes before serving, add the green pepper, onion slices and pineapple chunks. Serve over steamed rice.
Mix all the ingredients and cook at 425° for 10 minutes in an unbaked pie shell. Reduce heat to 325° and bake until done.
Cook carrots for 10 minutes. Pour over this the celery seed, mustard seed, sugar, vinegar, water and oil. Cook the carrots, onion, celery and bell pepper until a little tender.
Place ingredients in a large oven pot with a cover in the order listed above (meat on bottom). Cover pot tightly. Place in a 250° oven for 5 hours. Serve with hot biscuits or hot bread. Great winter meal!
Combine flour, baking soda, salt and cinnamon and set aside. Beat eggs. Add sugar, oil and extract and mix well. Add the flour mixture and stir in the nuts and raisins. Spoon batter into greased 9 x 13-inch pan. Bake at 350° until done (50 minutes to 1 hour; insert a toothpick in center and it comes out clean).
Break Heath candy bars and brownies into small pieces. Layer one-half brownie pieces into bottom of deep dish, glass bowl. Add layer of chocolate pudding, a layer of Cool Whip and a layer of broken Heath bars. Repeat.
Add onions to food processor and pulse 7 to 8 times to finely chop. Remove from bowl and set aside. Add carrots and potatoes to	food processor and pulse 7 to 8 times to coarsely chop. Melt butter in	a 4-quart pot over medium heat. Add onions and saute until tender. Add carrots, potatoes and water. Cook until vegetables	are tender, about 15 to 20 minutes. Stir in clams with juice.	Combine butter and flour to make a smooth paste. Slowly add flour	mixture to pot, stirring constantly. Add milk, salt and pepper. Reduce heat and cook until soup thickens, stirring constantly. Yields 10 to 12 servings.
Combine all ingredients, blending well. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 400° for 10 to 12 minutes or until lightly browned.
Heat large pan, add salt pork and render a little of the fat. Put in onion and leek and cook over moderate heat until browned. Add potatoes, tomatoes, celery, green pepper, bay leaf, thyme, water and the clam liquor. Season. Bring to a boil over moderate heat; reduce and simmer 30 to 35 minutes, until vegetables are tender. Cut clams into small bits and drop in soup. Add caraway seed and cook soup 5 more minutes over low.
Beat salad dressing, cake mix, eggs, water and cinnamon at medium speed with electric mixer until well blended. Stir in carrots and walnuts. Pour into 13 x 9-inch baking pan. Bake at 350° for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool completely. Spread frosting.
Combine all ingredients in a bowl. Break up canned tomatoes into small pieces. Chill at least 1 hour before serving. (May be refrigerated 1 week. Store in jar with lid.)
Mix well and cook about 1 to 1 1/2 hours at 325°. Don't let it cook dry.
Preheat oven to 300 degrees. Grease a 9X13-inch casserole dish. Place pork chops in dish. Salt and pepper to taste. Sprinkle each chop with onion powder, drizzle olive oil over chops. Spread golden mushroom soup over seasoned pork chops. Add chopped onions and carrots. Sprinkle lightly with salt. Place pats of butter on top. Cover with foil and bake for 1 1/2 hours. Turn oven up to 350 degrees, uncover and bake additional 30 minutes. Serve with rice.
Mix peaches with 1/4 cup sugar and let stand for 30 minutes. Melt butter in 2-quart baking dish. Make batter of remaining ingredients. Pour batter over butter in dish, then pour fruit and juice over batter. Bake at 350° for 30 to 45 minutes or until browned.
Preheat oven to 350°. Spray or butter large casserole dish. Place layer of potatoes in dish. Crush crackers and layer over potatoes (the more crackers used, the thicker the sauce will be). Sprinkle with salt and pepper; dot with butter and sprinkle with chopped onions or cheese if using. Repeat layers at least 2 times, ending with crackers. Pour warm milk over all and bake for 1 to 1 1/2 hours or until fork-tender. If it starts to brown too much, cover with lid or foil.
Mix everything together and chill. Serve over lettuce with other vegetables. Serves 4. Has 98 calories, 1 fat gram, food exchanges equals 1 1/2 meat, 1 fat and 1/4 fruit.
Mix ingredients with slightly beaten eggs. Roll into balls the size of walnuts; bake 15 minutes at 350°. Cool (may then be frozen until needed). Warm slightly before serving.
Mix equal parts of orange juice and yogurt. Add vanilla extract and sugar to taste. Pour into popsicle molds and freeze.
Mix sugar, flour, baking powder, milk and melted oleo together. Pour into 9 x 9-inch pan. Cover with pie filling (cherry is best). Bake 40 to 45 minutes at 375° or until golden brown. Serve warm. Can be topped with ice cream.
Peel potatoes and cut lengthwise into quarters. Cut each quarter into 3 strips. Roll potatoes in melted butter, then in the mixture of the remaining ingredients. Bake at 375° for 30 to 35 minutes.
Beat eggs. Add nutmeg, broccoli, milk, 1 1/2 cups cheese and stuffing. Pour into 9-inch pie plate (glass). Bake at 350° for 10 to 15 minutes. Top with remaining 1/2 cup cheese and return to oven until cheese has melted.
Blend cream cheese, 1/2 cup white sugar and 1 egg. In a large bowl, combine flour, remaining sugar, brown sugar, soda, salt, cinnamon and nuts. Mix eggs and berries and add to dry mix of ingredients just until moistened. Spread 1 cup batter in greased 9 x 5-inch loaf pan. Top with cream cheese mixture, then cover with remaining batter. Bake at 350° for one hour or until toothpick comes out clean. Cool ten minutes and then remove from pan.
Mix sugar with apples and let stand until sugar is dissolved. Add egg and beat well. Sift dry ingredients together and stir into apple mixture. Add nuts. Pour into 8-inch square baking pan and bake in 375° oven for about 40 minutes or until done. Immediately cover with hot sauce.
Mix the ziti, cottage cheese, Mozzarella, egg, salt, pepper and 1 1/2 cups sauce together. In 13 x 9 x 2-inch pan, spread 1/2 cup sauce on bottom, then add ziti mixture. Spread well and top with remaining 1 1/2 cups sauce. Sprinkle with Parmesan cheese. Bake for 30 minutes at 375° or until sauce is bubbly and top lightly browned. Let stand for 10 minutes before serving.
Preheat oven to 350°. Grease and flour a nine-inch spring-form pan. Melt chocolate over low heat or in microwave. Add beaten eggs slowly to melted chocolate, beating until thickened. Melt butter with sugar and coffee over low heat. Whisk in chocolate-egg mixture until smooth. Bake at 350° for 50 minutes. Remove from oven and cool on counter. Remove from pan. Slice and serve with a dollop of whipped cream.
Dice onion; drain string beans. Mix onion, beans, can of soup, milk, salt and pepper. Add 1/2 can of fried onions. Bake at 375° for 45 minutes.
Drain and rinse beans. Mix ingredients. Bake 15 minutes at 400°, lower to 350° for 15 minutes. May be served hot or cold. May cook in slow cooker.
Cut slice from top of rolls and hollow out center of each roll. Reserve crumbs for meat mix. Season softened butter with garlic salt lightly and spread on inside walls of rolls. Saute green pepper and onion in butter. Soften crumbs in tomato soup and egg. Mix sauteed onion and green pepper with crumb mixture; add salt and pepper. Add meat to these ingredients; mix well. Fill hollowed rolls with meat mixture. Place meat boats on buttered pan and bake at 350° for 50 to 60 minutes.
Mix first 8 ingredients in a large bowl. Beat egg, milk and vegetable oil. Add this to flour mixture. Stir in nuts. Fill greased pans half full. Bake 20 to 25 minutes at 375°.
Brown ground beef and half the onion; drain. Add beans and stir. Add brown sugar, ketchup, mustard and remaining onion. Cook 20 to 30 minutes on medium heat.
Add dry pudding to Cool Whip. Add pineapple to pudding. Stir with spoon keep refrigerated until ready to eat. Makes 6 servings.
Brown pepper, onion and celery until change in color; add sausage and cook until done. Drain off grease. Cook rice and soup in boiling water for 7 minutes. Mix in sausage. Pour in casserole dish. Cover; cook at 350° for 1 hour. Remove cover for last 10 minutes of cooking time.
Coarsely chop 14 cookies. In electric blender, blend chopped cookies, 1 pint of ice cream, milk, and chocolate syrup until well blended and smooth, about 1-2 minutes.
Heat 1/4 cup oil in skillet. Add potato and onion. Cook until soft. Add egg. When it's almost done, flip onto a plate. Add 1 tablespoon oil to pan, slide omelet back in and cook until done.
Blend lemon, onion and mayo. Add celery, almonds and pimento. Add chicken and toss lightly. Add salt and pepper. Pour into buttered casserole. Mix cheese with crushed chips and sprinkle on top. Bake at 350 degrees for 30 minutes.
Chop the onion, garlic and celery. Cook in oil until tender. Set aside. Boil the lentils, split peas and barley. Cook 15 minutes. Add onion, garlic and celery. Add tomato sauce. Mix vegetables and seasonings. Cook 15 minutes. Add macaroni and cabbage. Cook until tender.
Mix and bake cupcakes in paper-lined muffin cups as directed on the package of cake mix. Cool and remove cakes from paper liners. Cut a thin slice from the bottom of each cupcake and carefully hollow-out the cake. Fill with 2 teaspoons whipped topping and replace cake slice.
Roll out like pie dough and cut into squares. Drop into hot broth for 15 minutes.
Cut the oranges in half. Remove pulp. Cut fine and set aside. Mash the potatoes. Add orange pulp and 3 tablespoons oleo, salt and cinnamon. Mix well. Spoon in the 6 orange halves. Sprinkle with the brown sugar mixture. Bake at 350° for 30 minutes. Delicious.
In 3-quart saucepan, cook bacon until brown. Add onions and cook until tender. Add potatoes, water and seasoning. Continue cooking 15 to 20 minutes until potatoes are tender. Reduce heat to low and add remaining ingredients. Continue cooking, stirring occasionally, until heated through.
Mix baking powder, flour, soda, salt and sugar in large bowl. Then add butter, eggs, milk, vanilla and bananas. Fold in coconut and morsels. Bake at 350° in a loaf pan for 45 to 50 minutes.
Knead ingredients together, adding flour gradually until dough no longer sticks to bowl or fingers. Place ball of dough on ungreased cookie sheet with raised sides. Pat out dough evenly, fork with holes thoroughly and bake at 275° for 1 hour or until browning starts. Remove, cut and sugar immediately.
Preheat oven to 400°. Combine the dry ingredients in a bowl. Add egg. Stir in the oil and milk mixture until it is thoroughly mixed. Spray the bottom of skillet or cake pan with Pam (no-stick spray). Pour batter in the skillet/pan. Bake for 20 minutes. Cool 5 minutes and flip the bread onto your serving dish.
Peel and core apples and slice. Cook in butter five minutes. Add sugar and spices to apples. Cover and cook for ten minutes. Place in pie shell and cover with sour cream. Place in pie shell and cover with sour cream. Sprinkle cheese over the top of the sour cream. Place pie under oven broiler until cheese melts. Serve warm.
Place chicken and next 4 ingredients in large pot and cover with cold water. Simmer 1 1/2 hours. Remove chicken from stock. Separate meat from bone. Return bones to stock and simmer 1 hour, then strain.
Mix all ingredients. Spread shallow in 9 x 12-inch greased pan until set in center, approximately 1 hour.
Brown chicken in skillet in butter. Combine Heinz 57 sauce and water; pour over chicken. Cover; simmer 30 to 40 minutes or until chicken is tender, basting occasionally. Remove cover the last 10 minutes of cooking. Skim excess fat from sauce before serving. Spoon sauce over chicken. Makes 4 servings.
Beat eggs in a bowl and then add 2 cups sugar and 3 teaspoons vanilla. Add salt, baking powder, baking soda, cinnamon and flour. Mix well and then add oil and zucchini. Put batter in two greased loaf pans. Bake at 350° in a preheated oven for 45 minutes to 1 hour. Makes 2 loaves.
Stir corn meal, brown sugar, oil and boiling water together. Cool to lukewarm. Add yeast, sugar and ginger to 3/4 cup warm water. Stir this into cooled corn meal mixture. Add the whole wheat and rye flours. Stir in enough white flour to make a moderately stiff dough. Turn out on floured surface and knead about 8 minutes until smooth and elastic (or use electric mixer). Place in a greased bowl and let rise until double. Punch down, turn out on floured surface and divide into 3 parts. Shape each part into a loaf. Place in greased loaf pans. Let rise until almost double. Bake at 350° for about 40 minutes (until loaves sound hollow when tapped). Makes 3 loaves.