HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and cut potatoes into bite size pieces. Cook until tender and drain. Cook sausage with onion, green pepper and mushrooms until meat is no longer pink. Drain and return to pan. Add tomato sauce. Add cooked potato chunks and beans. Add water to desired consistency. Add seasonings to taste. Simmer until ready to serve. Makes about 3 quarts.
In a large bowl, combine all ingredients. Pour into a greased 11 x 7 x 2-inch baking dish. Bake, uncovered, at 400° for 25 to 30 minutes or until the top and edges are golden brown. Yields 4 to 6 servings.
Wash and pick over cranberries. Core and quarter apples. Grind up all ingredients, alternating cranberries, apples and marshmallows. Add sugar to taste; mix well. Best when chilled overnight before serving.
Add ingredients together. Cook in large covered casserole at 350° for 1/2 hour, stir and continue cooking approximately another 1/2 hour or until done. Serve with chutney. Makes 8 to 10 servings.
Cook chicken in boiling water until tender making sure you have 2 2/3 cups broth left. Bone chicken and cut into bite-size pieces. Combine chicken soup with 1 1/3 cups broth. Set aside. Repeat with mushroom soup. Combine stuffing mix and butter; reserve 1/4 cup for garnish. Spoon half of remaining stuffing mixture in lightly greased 13 x 9-inch dish. Top with half of chicken and pour chicken soup over it. Repeat and pour mushroom soup over. Sprinkle with reserved crunch. Bake at 350° for 30 to 45 minutes.
Crush cookies; set aside 1/4 cup to sprinkle on top of finished pie. Mix remainder of cookies with melted butter and press mixture on bottom of 9 x 13-inch pan to make crust. In large bowl, mix pudding and mix well. Mix in softened cream cheese until most of lumps are gone. Pour pudding mixture onto crust and spread evenly. Spread softened Cool Whip on top of pudding evenly. Sprinkle top with 1/4 cup crushed cookies.
Mix rice with seasoning packet and 2 cups water. Add both soups undiluted; mix well.
Mix in large container; mix thoroughly. For 1 glass of hot chocolate, add 1/2 cup mixture and fill with boiling water.
Melt 3 Tbsp. butter; blend in flour, salt and pepper. Stir in milk. Cook until thick, stirring constantly. Remove from heat; stir in cheese. Layer 1/2 of potatoes and 1/2 of cheese sauce in 2 quart casserole. Repeat. Melt 2 Tbsp. butter; stir in bread crumbs and sprinkle over top. Bake 40 minutes at 350°.
Slice sausage; set aside. In a large skillet, saut oil, peppers, onions, garlic, and ginger over medium heat. Add taco seasoning and water; stir. Stir in sugar. Add sausage, beans, and olives; stir. Simmer 5 min. or until sausage is heated through. Stir in pasta and simmer an additional 3 min.
Cook squash and onions in boiling water 5 minutes; drain. Combine soup, sour cream and carrots; fold in squash and onion. Combine stuffing with butter. Spread 1/2 of stuffing in bottom of 9 x 13-inch pan. Spoon zucchini mixture over that. Sprinkle remaining stuffing on top. Bake at 350° for 25 to 30 minutes.
Cream butter and sugar. Combine flours, then add to butter and sugar. Press dough into two 8-inch cake pans. Prick all over with fork. Bake at 300° for 50 to 60 minutes. Cut cookies while still warm, then let cool and remove from pan.
Melt butter in 9 x 13-inch pan. Mix batter and add to pan. Spoon peaches over this. Pour juice (but not the whole can) all over. Bake 20 to 25 minutes at 350° to 400°.
Heat pineapple, including juice. Add lemon juice and sugar, stir until sugar is completely dissolved. Mix gelatin in water and add to pineapple mix. When cool, refrigerate. When starting to gel, add cheese and fold in whipped cream. Return to refrigerator. Serves 8 to 10.
Heat water and margarine to boil, remove. Add flour and mix well. Add eggs one at a time, mixing well after each one. Spread in a well-greased 9 x 13-inch pan. Spread over bottom and 1/2 inch up sides of pan. Bake at 400° for 35 minutes and let cool. Mix pudding, milk and cream cheese. Pour over crust. Top with Cool Whip and drizzle with chocolate fudge.
Heat oil and brown the garlic. Remove the garlic and saute onion and tomatoes, then add the meat and seasonings. Cook until the meat is almost tender. Add potatoes. When potatoes are almost cooked, thicken the sauce. Add sliced pepper and peas. Serve hot.
Brown beef and pour off grease. Add margarine and sprinkle with flour; mix together. In large pot, place all other ingredients. I put the tomatoes in the blender. Add meat mixture; bring to boil. Reduce heat to simmer; cook for 1 hour. Stir often to keep from sticking.
Put cheese and beans together. Add seasoning, crumbs to make stiff and melted butter or milk to moisten if dry. Bake and serve with tomato sauce.
Fry up the sausage; drain off all of the grease. In a saucepan, melt the cheese and add the salsa and sausage. Mix well and serve hot with tortilla chips off to the side. It's a good thing.
Oil a platter with vegetable oil. Place sugar, water, vinegar and butter in a deep saucepan. Stir over low heat until the sugar is dissolved. Increase the heat slightly and cook the mixture, without stirring, until a smooth amount will form a hard ball when dropped in cold water. Remove from fire and add vanilla. Stir only enough to blend the mixture. Pour the mixture onto the lightly oiled platter. Let it cool until a dent can be made in it when pressed with a finger. Gather it into a lump and pull it with the fingertips until it is light and porous. Dip your hands frequently into cold water to prevent the candy from sticking to them. Roll into long thin strips and cut into 1-inch pieces. Place the candy in a tightly covered tin if you wish it to become creamy.
Sprinkle jello	over cottage cheese and mix. Add other ingredients. Let cool in refrigerator.
Pour sherry over dates. Let stand 1 hour; stuff each date with an almond, walnut or pecan half. Roll in tinted coconut or powdered sugar. (Dates soaked in wine, dry sherry, sprinkled with pale green coconut; or frosted with Christmas colors, nuts buried in their delicious middle.)
Bring cream to boil; remove from stove. Add sugar and flour; stir well. Pour into an unbaked pie shell and sprinkle with nutmeg. Bake 1 hour at 350°.
Put in layers in casserole dish potatoes, beef, onion and corn. After each layer add salt and pepper to taste and a little flour for thickening. After casserole is filled, pour beef bouillon over top. Bake at 375° for approximately 1 1/2 hours or longer, depending on your oven.
Blend flour and Crisco. Add buttermilk. Roll out on floured surface. Cut and bake at 475° to 500° about 8 minutes. Use ungreased pan.
Mix bread crumbs, Parmesan cheese, oregano, salt and pepper in a shallow dish. Coat both sides of chicken in the melted butter; then coat both sides with bread crumb mixture. Place in a shallow baking dish. Cook at 400° for 20 to 25 minutes (until chicken is done).
Beat well all ingredients, except milk, then add evaporated milk. Pour into greased and floured pie plate. Bake at 350° for 45 minutes or until done.
In a mixing bowl, combine cherry filling, allspice and pepper. Add sweet potatoes and mix gently. Pour into a lightly greased 1 quart baking dish. Bake, uncovered at 350 degrees for 25 - 30 minutes or until hot and bubbly.
Combine all ingredients; bake at 350° for 40 to 45 minutes in a 10-inch tube pan.
Mix Crisco and butter until smooth. Then add sugar until smooth. Add eggs one at a time. Mix flour and baking powder together. Rotate flour mixture and milk, then add flavorings. Mix until all is smooth. Bake in cold oven at 350° for 1 hour and 20 minutes.
Boil giblets in water and set aside. Pour fat from pan chicken was cooked in. Add flour to 3 tablespoons of fat and stir until brown. Add stock from boiled giblets. Stir until smooth and thick. Salt and pepper to taste. Simmer 5 minutes.
Combine and spread on English muffin halves. Freeze for later use. When ready to serve, cut each half into wedges (8 per half). Broil on cookie sheet 2 to 3 minutes until hot and bubbly. A great make-ahead appetizer!
Beat eggs slightly and combine with milk. Mix together sugar, flour and nutmeg and stir into milk and egg mixture. Mix in rhubarb. Pour into 9-inch pastry-lined pan. Dot with butter and cover with lattice top. Bake at 400° for 50 to 60 minutes. Serve slightly warm.
Boil chicken 45 minutes. When done, remove skin and bones. Break chicken into small pieces. Boil broccoli until near done (10 to 15 minutes). Arrange chicken in layers in 3-quart casserole dish. Break off broccoli pieces and cover chicken to make second layer. Next use 3/4 of the cheese to make third layer. Next mix mushroom soup (no water), mayonnaise and lemon juice together. Blend well. Pour over the mixture. Add buttered bread crumbs to cover top and sprinkle balance of cheese. Bake in a 350° oven for 45 minutes.
Cut beef across grain into thin strips, then into 1-inch squares. Coat with 1 tablespoon stir-fry sauce. Heat 1 tablespoon oil in a hot wok or large skillet over high heat. Add meat and stir-fry 1 minute; remove. Heat remaining 1 tablespoon oil in same pan. Add peppers and onions; stir-fry 5 minutes. Stir in beef and 1/4 cup stir-fry sauce. Cook and stir just until beef and vegetables are coated with sauce. Serve immediately with rice.
Heat 1 cup cream and 1/2 cup sugar. Add Knox gelatine to 1/4 cup cold water to soften. Add to cream and sugar. Cool, then add sour cream and vanilla. Chill until firm. Mix together 1 cup boiling water, raspberry jello and blueberries and pour over the cream mixture. Chill until firm.
To cook, place the whole ham in a large pan, skin side down. Cover with fresh water. Simmer with pan covered until temperature reaches 160° (about 15 to 18 minutes per pound).
Mix in oblong cake pan the first 3 ingredients and let set for about 5 minutes. Pat thin on bottom of pan. Mix in mixing bowl the next 3 ingredients. Alternate: sprinkle chips on top of cake mix batter then pour cream cheese mixture over them. Sprinkle this top with chopped pecans. Bake at 350° until golden brown. Cool and then cut into squares. May use a can of coconut on top of chocolate chips. Grease pan with butter. Better with black walnuts.
Mix dry ingredients and add remaining ingredients to moisten. Drop by teaspoons on cookie sheets. Bake at 375° for 12 minutes. Yields approximately 6 to 7 dozen.
Mix all ingredients and pour into greased 9 x 13-inch pan. Refrigerate overnight. Bake at 350° for 35 minutes. Serves 8.
Cook onion and garlic in oil in a Dutch oven until onion is tender, but not brown. Drain well. Drain and coarsely chop tomatoes, reserving juice. Add tomatoes and juice to Dutch oven with remaining ingredients except tortillas and cheese. Bring to a boil. Reduce heat and simmer, uncovered, 1 hour. Add tortillas and continue simmering 10 minutes. Ladle into soup bowls, then sprinkle with cheese.
Cook 1/2 hour per pound at 325°, covered in a Dutch oven.
Simmer potatoes, onions, and celery in water until tender. Using a potato masher, mash vegetables until only bits of potato are left. Add remaining ingredients, cover, and simmer until thick and creamy.
Sprinkle apple cubes with sugar, lemon juice and salt. Add celery and nuts. Fold mayonnaise into whipped cream. Gently fold into apple mixture. Chill and serve in lettuce-lined bowls. Makes 6 servings.
Combine butter, sugar, eggs, milk and flavoring. Mix well. Add flour, baking powder, soda, salt and nutmeg. Mix well. Roll dough to 1/4-inch thick. Cut with a round cutter. Place on cookie sheet and bake at 350° for 12 minutes. Makes 4 dozen cookies.
Cook sugar and syrup until it threads in heavy pan. Add 1 pound peanuts; cook until peanuts spread, stirring constantly. Add 1 teaspoon soda and stir until it reaches color you want. Pour onto buttered cookie sheet. Cool.
Mix in a heavy 2-quart saucepan sugar, milk, marshmallows, oleo and salt. Cook, stirring constantly, over medium heat to a boil. Boil and stir 5 minutes and remove from heat. Stir until completely melted chocolate pieces. Stir in pecans and vanilla. Spread in buttered 8-inch square pan. Cool and cut.
Wash and pick beans. In a large pot, combine beans and water over medium-high heat. As beans begin to cook, add all remaining ingredients and stir well. When heated well, turn on low and cook until beans are tender and creamy, stirring occasionally. Water may need to be added during cooking. Serve over a bed of rice.
Stir Miracle Whip, lemon juice, grated peel and dill weed together. Place fish on greased grill or rack of broiler pan. Brush with half of the sauce. Grill or broil 5 to 8 minutes. Turn and brush with remaining sauce. Continue to grill or broil another 5 to 8 minutes or until fish flakes easily with fork. Serves 4.
Sift together flour, baking powder, soda and salt. Add nuts. Cream shortening and gradually add sugar. Add the eggs. Add flour mixture alternately with bananas. Turn into greased loaf pan and bake in a 300° oven for 1 hour or until done.
Dissolve Jell-O in 2 cups of boiling water. Stir in cranberry sauce. Mix until well blended. Add sour cream and beat in an electric mixer until creamy. Pour into a mold and chill until firm.
Saute onions and celery until tender. Mix all ingredients together in casserole dish. Bake at 350° for 30 minutes. Serve over rice.
Brown uncooked noodles in margarine. Add other ingredients and simmer 20 to 30 minutes. Add more water, if necessary.
In mixing bowl, stir in garlic, Bisquick, cheese, salt and pepper. Stir in beaten eggs just until mixture is blended. Fold in zucchini. Fry at medium heat using 2 tablespoons of mixture for each round. Cook 2 to 3 minutes on each side.
Use Dutch oven size boiler; heat oil. Add flour; begin making your roux. Stir flour and oil mixture until it begins to brown, stirring occasionally, 10 to 15 minutes (adjust heat as needed). Let roux darken until it looks like it is going to burn. When roux is dark enough, add 1 cup of boiling water (roux will thicken). Stir in bell peppers and onion and cook for 10 minutes. Add another cup of boiling water and stir in gumbo file, cayenne pepper, salt and black pepper. Cook for another 15 minutes and add shrimp; cook 15 minutes and add okra. Continue to cook over medium heat at a slow simmer for about 20 to 25 minutes, stirring occasionally. Serve with rice. Serves 4 to 6.
Brown ground beef; drain. Add the rest of ingredients. Simmer 30 minutes. Quick and easy.
Cream the butter, sugar and flour. Add beaten eggs, buttermilk and vanilla. Pour into uncooked pie shell. Bake slowly, starting at 250°, then increase oven to 375° for 45 to 60 minutes.
Mix all ingredients. If mixture is dry, add a little water to moisten. Form into cakes and fry in 1/2-inch cooking oil. Cook on both sides until golden brown.
Do not drain pineapple or oranges. Dissolve gelatin with hot water; add fruit and chill until slightly firm. Stir in sour cream; chill overnight. Serves 12.
Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth and beat in milk. Stir in gelatin. Add undrained pineapple. Chill.
Layer eggplant slices on paper towels. Sprinkle lightly with salt. Let drain about 40 minutes. In a medium bowl combine bread crumbs with 1/2 cup Parmesan cheese. In another bowl combine eggs and water. Dip each eggplant slice into eggs, then into bread crumb mixture. Brown eggplant in hot oil on both sides. Drain on paper towels. Spread evenly 1/2 cup pasta sauce in a baking dish. Layer half the eggplant slices, 1 cup pasta sauce and 1/4 cup Parmesan cheese. Repeat layers. Cover with foil. Heat oven to 375°. Bake 45 minutes or until bubbly.
Layer first 7 ingredients in order given in a large 12 x 9-inch pan or dish. Combine Miracle Whip and sugar; spread evenly over salad. Sprinkle with cheese. Cover and refrigerate 8 to 12 hours.
Put applesauce in an ungreased baking pan. Mix graham cracker crumbs, sugar, butter and spice. Spoon over applesauce. Bake at 350° for 15 to 20 minutes.
Drain tuna; break up into flakes. Gently stir in mayonnaise, yogurt, olives, peppers, green onion and cilantro. Cover and refrigerate until serving time. Serve with tortilla chips. Hot peppers provide the zip. Makes about 2 cups.
Cook on low in crock-pot all day or night. Add 1/2 bottle barbecue sauce.
Mix and chill for several hours. Form into buckeye-size balls and dip into chocolate coating.
In sprayed 2-quart casserole, place alternate layers of oysters with liquid and crackers, dotting each layer with butter and sprinkling with salt and pepper. End with layer of crumbs. Add milk until liquid almost reaches top of casserole. Dot with remaining butter. Bake at 350° until browned, about 45 minutes.
Combine flour, sugar, baking powder, soda and salt. Cream together brown sugar, butter, eggs and vanilla. Add nuts, chocolate chips, coconut and oatmeal. Form into balls. Dip tops in sugar and put on an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Blend butter and sugar. Add remaining ingredients and chill. Roll into small balls. Bake at 300° until done. Roll in powdered sugar.
Dissolve the yeast in warm water. Let sit 5 minutes until bubbly. Mix the hot water, honey, oil and salt until the honey is completely dissolved. Add eggs. Stir well. Add the yeast. Add the flour. Mix well. If the dough is to be used immediately, add 1/2 cup more flour. Shape the dough into any type rolls. Allow to rise. Bake 10 to 12 minutes at 425°. This dough is more easily handled after chilling until firm, then shape the dough into rolls. Allow to rise. Bake 10 to 12 minutes at 425°. After shaping, raw rolls may be frozen. Allow 3 hours from freezer to oven. Yield: 2 dozen rolls.
Whisk the vinegar, oil, parsley, mint, salt and pepper in a large bowl until smooth. Add sliced cucumber and green onion; toss to coat. Makes 6 servings.
Combine the first 3 ingredients in a pie plate. Dip the tomatoes slices in mixture to coat both sides. In a 12-inch skillet, over medium heat, in the butter or margarine or bacon drippings, fry tomato slices, a few at a time, until golden brown and crisp on both sides. Add more butter as needed.
Cut up marshmallows and mix with pineapple. Let stand until soft and add nuts and whipped cream. Chill before serving.
Toss lightly. Place mixture in casserole. Pour 2 cups milk over top. Sprinkle with paprika and 2 tablespoons buttered bread crumbs. Bake on 400° about 35 minutes or until browned.
Brown beef and onions; drain. Mix all ingredients together. Bake at 350° for 40 minutes to 1 hour. Extra water may be added, if needed. Makes 4 to 6 servings.
In a large salad bowl (not too deep), put layer of spinach, onion, peas and ham. Cover with dressing. Repeat the layering, covering each with dressing.
Mix sugar and flour; set aside. In a saucepan, bring to boil and stir constantly butter, vegetable oil, cocoa and Coke. Stir in marshmallows. Pour this mixture over flour and sugar mix. Add buttermilk, eggs, baking soda and vanilla flavoring. Grease and flour a 9 x 13-inch pan. Bake at 350° for approximately 40 minutes. Check at 30 minutes with toothpick. Do not overcook.
Combine all ingredients. Microwave for 2 minutes. Serve with Wheat Thins.
Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. May serve with grilled fish, poached or grilled chicken or tortilla chips. Yield: 3 cups.
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 and boil 1 minute. Remove from heat. Stir in next 3 ingredients. 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 over meringue. Bake in oven until lightly brown. Serves 6 to 8.
Prepare black beans as directed on package (wash, sort, bring to boil). Cook with 1/2 onion and 1/2 green pepper (chopped) in pot. Cook down then rinse beans, set aside. Saute the rest of onion and pepper in butter; set aside, mix with the beans. Layer tortillas in casserole sprayed with Pam. Alternate tortillas with beans, salsa, sour cream and cheese; top with remaining salsa and cheese. Bake covered 20 minutes in 375° oven.
Simmer brown sugar and water; add the rest of the ingredients and cook slowly for about 1 hour. Stir often.
Boil and debone chicken. Brown ground beef and onions. Drain. Stir all ingredients together in a large bowl. Cook in a slow cooker for 3 hours on high.
Cream shortening and sugars until very creamy. Blend in eggs and vanilla. Add dry ingredients and blend well. Stir in chocolate chips. Drop by the teaspoonful on baking sheet. Bake at 350° for 10 to 12 minutes. Makes about 7 dozen.
Cut cooked potatoes in 1/8-inch slices; sprinkle salt, pepper, mustard, sugar and flour. Heat water and vinegar to boiling. Put bacon, sliced and chopped fine, in skillet; fry light brown. Add onion and brown. Add potatoes and hot vinegar; heat to absorb vinegar and serve warm.
While the cake is baking, take butter and melt in a saucepan. Add water and sugar. Boil for 5 minutes, stirring constantly. Allow to cool and stir in rum. Remove the cake from the oven and set on a rack to cool. When cool, invert onto a serving plate. Prick the top of the cake (where the chopped pecans layer is) and drizzle the glaze evenly over the top, allowing it to soak into the cake.
Brown together the ground beef and onion, then add the remaining ingredients. Simmer about 2 hours. Add water as needed.
Cook and drain sausage, remove crust and cube bread. Slightly beat eggs. Mix sausage, eggs and bread together. Add cheese. Mix milk, salt and mustard; add to other ingredients by pouring over the top in a 9 x 13-inch pan. Refrigerate for at least 12 hours or overnight. Bake, uncovered, at 325° for 45 to 60 minutes (until browned on top).
Grease 9 x 13-inch pan. Mix all ingredients. Spread in pan. Bake until golden brown, 25 to 30 minutes at 350°. Cut into squares or pour into prepared pie shell for quiche. Makes 6 servings.
Boil scrubbed yams until tender, about 35 minutes. Drain and cool. Peel. Mash yams and add all remaining ingredients except pecans. Beat until smooth. Pour into a buttered 6 c. baking dish and bake 45 minutes at 350 degrees. Sprinkle with nuts. Serves 8.
Saute onion in butter. Add flour, salt and pepper. Cook over low heat until smooth and bubbly. Add chicken broth. Cook until thickened. Add spinach. Cook briefly until spinach is broken up. Pour into blender and blend. Pour back into pan, add cream and heat. Do not boil. Sprinkle with croutons. Serve very hot.
Layer. Shred cabbage and place half in bowl. Shred onion and place half in bowl; sprinkle sugar (1/2 on the bottom and 1/2 on the top). Heat the vinegar, salad oil, sugar, dry mustard and celery seed together. Pour hot mixture over all and seal with lid. Keeps 2 weeks in refrigerator. Freezes indefinitely. Salad also good on hot dogs.
Peel the sweet potatoes and cut into 1/2-inch cubes. Place sweet potatoes in a medium size microwave-safe dish. Add 1/3 cup water. Cover and cook on High 8 to 10 minutes, stirring halfway through cooking. Drain. Set aside to cool for about 15 minutes.
Beat the yolk of an egg and place in double boiler. Add the maple syrup and cook until thickened, about 1 minute. Fold in lemon juice and whipped cream. Serve with fruit salads.
Mix all ingredients. Place in a loaf pan 7 x 11 inches. Bake at 350 degrees for 1 hour. Cover top of meat loaf with additional catsup while cooking.
Heat 1/4 cup olive oil in large cast-iron skillet. Slowly add the vegetables, stirring to mix. Cook on low heat until tender. Add basil, parsley and pepper to taste. Add oil as needed. May be served hot or cold.
Cook and stir beef and onion. Drain. Stir in catsup, mustard and soup. Heat to boiling. Reduce heat. Simmer 5 minutes. Heat oven to 375°. Grease Bundt pan. Mix remaining ingredients. Beat 30 seconds. Spread 2 cups batter in bottom and 2-inches up side and center of pan. Spoon beef onto center of batter. Drop remaining batter by spoonfuls 1/2-inch apart. Bake until light brown and firm, about 25 minutes. Invert on heatproof plate.
Heat oven to 350°. Grease bottom only of loaf pan. Mix sugar, pumpkin, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients. Pour into pan. Bake 50 to 60 minutes. Cool on wire rack.