HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage in large boiler or Dutch oven. Crumble sausage well and add onion and garlic. Drain well. Stir in all ingredients except potatoes and green pepper. Cover and simmer 2 hours, stirring occasionally. Add green pepper and potatoes and simmer 20 additional minutes.
Sift flour, soda and salt. Set aside. In separate mixing bowl, cream margarine and sugar together. Add egg and mix until blended. Stir in vanilla, then gradually add dry ingredients blending until mixed. Chill dough for 30 minutes. Drop by teaspoon onto greased baking sheets. Bake at 350° for 10 to 12 minutes. Yield: 3 dozen.
Fill tall glass with juice; top with a splash of lemon-lime soda. Serve over ice with an orange slice.
Drain peaches, reserving syrup. Combine peach syrup, sugar, vinegar and spices in a saucepan. Bring mixture to a boil, lower heat and simmer 10 minutes. Pour hot syrup over the peach halves. Let cool. Chill before serving.
Pour milk into large bowl. Add marshmallows, nuts and dates. Mash crackers into fine crumbs; save 3/4 cup crumbs to roll on outside of roll. Add remaining crumbs to milk mixture and mix thoroughly. Use hands to shape into 3 or 4 rolls. Pour crumbs on waxed paper and roll on outside of each roll. Wrap separately in waxed paper and foil and store in refrigerator until chilled.
Mix sour cream, Cool Whip, sugar, lemon juice and vanilla. Fold pineapple, bananas, cherries and nuts into Cool Whip mixture. Pour into 4 1/2-cup ring mold. Freeze. Let stand 10 minutes before serving.
Mix dry ingredients. Add milk to beaten egg. Add egg mixture to dry ingredients. Fill greased muffin pans 2/3 full. Bake in a 400° oven for 30 minutes or so.
Press crescent rolls into a 15 x 10 x 1-inch baking sheet to form crust. Bake in a 350° oven for 12 to 15 minutes. Combine cream cheese, mayonnaise, basil and garlic powder. Spread thinly over cooled crust. Top with chopped vegetables. Cut into small squares.
Combine picante sauce, cornstarch, cumin and salt in small bowl; set aside. In large skillet or wok over high heat, heat oil until hot but not smoking. Add meat. Cook until almost done. Add onion, pepper and garlic. Stir-fry until vegetables are crisp tender. Stir picante sauce mixture to blend ingredients. Add at once to skillet. Cook and stir about 2 minutes until sauce thickens. Spoon 1/2 mixture into tortillas; top with cheese, sour cream and salad trimmings. Add more salsa. Serves 4.
Prepare hot roll mix as for pizza. Oil dough before filling. Brown meat. Heat together meat, tomato paste, tomato sauce, 1/2 sharp cheese, garlic, hot pepper sauce and Worcestershire sauce. Place on dough. Add remaining half of cheese; sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Cream sugar and margarine until light and fluffy. Add eggs and beat well. Add remaining ingredients and mix well. Drop dough about the size of a walnut onto ungreased cookie sheet. Press flat with the bottom of a glass that has been coated with sugar. (Dampen bottom of a glass so sugar will stick to it better. If you use a glass that has a design on the bottom, your cookies will have a pretty design on them.) Bake at 350° for 10 to 11 minutes or until lightly brown.
Heat tamales in microwave 2 minutes. Stir. Add beans. Heat 2 more minutes. Stir. Add cheese and heat 2 more minutes. Serve warm with tortilla chips.
Cook rice. Cover and simmer until water is gone. Add condensed milk, regular milk and water. Cook 1 hour at low temperature. Add butter. Stir constantly. Taste with cinnamon or nutmeg. Keep stirring!
Blend flour, seasoning and butter. Add milk. Stir until boiling. Add spinach. Add beaten yolks and cheese. Fold in egg whites, beaten lightly. Turn into buttered dish. Sprinkle crumbs and bits of butter on top. Bake in pan of water in preheated oven at 350° for 25 minutes. Serve with or without cream sauce.
Dice and saute mushrooms, onions and green peppers; set aside. Rub vegetable oil on both sides of bread dough and on the surface that you roll it out on. Roll it into an oblong shape. Spread sauteed ingredients evenly over the dough. Leave a 1/2-inch border around the dough. Layer meats and sprinkle generously with cheese. Roll up and place on cookie sheet. Let rise for about 2 hours. Bake at 350° for 45 minutes or until bread feels done.
Cut off tops of green peppers. Remove seeds. Pre-cook in boiling water, salt added. Cook about 5 minutes. Drain. Sprinkle inside with salt. Brown meat and onion in hot fat. Add tomatoes, rice, Worcestershire sauce and salt and pepper to taste. Cover and simmer until rice is almost tender. Add cheese. Stuff peppers. Stand upright in oblong baking dish. Bake, uncovered, in a 350° oven for 25 minutes or until hot. For crisp pepper, omit pre-cooking.
Combine all ingredients. Mix well. Form into walnut size balls and deep fry 4 minutes, or until golden brown. Drain onto paper towels.
In large bowl combine sugar, salt, yeast and 2 cups flour. In 1-quart saucepan over low heat, heat water, milk and 3 tablespoons butter until very warm (120° to 130°). With mixer on low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping sides. Beat in 1 cup flour to make a thick batter. Continue beating 2 minutes with a wooden spoon. Stir in 2 1/2 cups flour to make a soft dough. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Work in about 1/2 cup of flour while kneading. Shape dough into a ball; place in greased large bowl, then turn dough over so that the top is greased. Cover bowl with towel and let rise in warm place away from drafts about 1 hour, until size is doubled.
Drain pineapple and reserve 1/2 cup of the juice. Dissolve lime gelatin in 1 cup boiling water. Stir in reserved pineapple juice and pineapple. Pour into a 6 cup mold or glass salad bowl. Chill until firm. When first layer is firm, beat cream cheese and sugar until fluffy. Fold in whipped topping. Spread evenly over first layer. Chill until firm. When second layer is firm, dissolve strawberry gelatin in 1 1/3 cups boiling water. Add frozen fruit and stir until fruit thaws. Pour over second layer and chill until firm. Makes 12 servings.
Slice cucumbers, onion and peppers into a bowl. Add salt. Let stand for 3 hours or overnight. Rinse well. Make brine of vinegar and sugar; pour over pickles. Keep refrigerated. Store in any jar with rubber seal inside.
Dissolve yeast in 1 cup warm water, 1 more cup water. Mix and let rise in double size, then knead down and put in rolls. Let rise until double in size. Bake in 350° oven until golden brown. Brush with butter.
In a heavy (preferably nonstick) skillet, heat oil until sizzling. Add squash and garlic to coat well with oil. Saute slowly over low heat, stirring frequently, for about 30 minutes until squash is golden and tender. (Add a tablespoon or two of water to pan if squash begins to stick.) Add salt and pepper to taste, then sprinkle sage and parsley over squash and mix to combine well. Serves 4.
Blend together sugar, cornstarch and water. Cook over medium-high heat, stirring occasionally. Add Jell-O and stir to dissolve. Cool mixture. Add strawberries and pour into baked pie crust. Refrigerate for at least 2 hours before serving. Top with whipped cream before serving.
Work butter into potatoes. Add eggs and sugar and mix well. Add dry ingredients. Let rise about 10 minutes. Deep fry and roll in sugar.
Dissolve yeast and sugar in lukewarm water. After 5 minutes, add salt, eggs, milk, oil and 2 cups flour; beat thoroughly. Stir in remainder of flour. Cover and let rise until doubled in bulk. Refrigerate overnight (can be used before if necessary). Remove from refrigerator; divide dough in half. Roll out in a circle; spread with melted butter and cut into 12 pie-shaped wedges. Start at large end and roll up. Place on greased baking sheet. Let rise about 3 hours or until doubled in bulk. Bake at 350° for approximately 25 minutes. Yield: 24 rolls.
Marinate skinned, boned chicken breasts in egg white, 1 1/2 teaspoons of cornstarch and wine for 20 minutes at room temperature or overnight in fridge.
Melt margarine over low heat in 2-quart saucepan. Add garlic. Stir in flour and salt. Cook, stirring constantly, until bubbly. Remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Mozzarella, 1/2 cup Parmesan, onion and spices. Cook and stir just until cheese melts. Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased 9 x 13 x 2-inch baking dish. Top with 3 or 4 noodles, overlapping if necessary. Spread 1/2 the cottage cheese over the noodles. Repeat with 1/4 of the sauce, 3 to 4 noodles and remaining cottage cheese. Top with chicken, spinach, 1/4 sauce, 3 to 4 noodles and remaining sauce. Sprinkle rest of Parmesan over all. Bake, uncovered, at 350° for 35 to 40 minutes. Let stand 15 minutes before cutting. Serves 12 to 16.
Thoroughly mix all ingredients together. Bake in a casserole for 1 hour at 350°. Cut into finger size pieces. Can be served warm or cold.
Cook noodles in water; drain thoroughly and set aside. In large skillet, melt 1/2 cup butter; add onions and cook until tender. Add cabbage; cook until tender and light golden brown. Add additional butter if onions and cabbage stick to skillet. Add ham and mix thoroughly. Stir in noodles and heat through. Season with salt and pepper to taste. Makes 6 servings.
Combine shortening and sugar. Add eggs and beat well. Dissolve soda in warm water and add to creamed mixture. Add vanilla. Stir in flour and salt. Drop by dessert spoon on greased cookie sheet. Make a dent in the center of cookie and put in one teaspoon of filling. Top with small amount of dough. Bake at 400° about 10 minutes.
Brown ground beef and add onion and pepper. Cook until onion is clear. Stir in cumin and paprika. Cook 5 more minutes. In large pot, combine rest of ingredients, except brown sugar. Add beef mixture. Bring to boil; turn down to simmer 1 hour, stirring occasionally. Add brown sugar and simmer 10 more minutes.
Finely chop garlic and yellow onion together. Add all ingredients to the largest crock-pot available. Stir often. Cook on low for approximately 5 to 6 hours. Add crushed red pepper to ribs and sauce before serving. Your final product will be the most tender, sweet and spicy treat for your summer activities, guaranteed!!!
Sprinkle rice in lightly buttered shallow pan (baking). Lay chicken pieces, skin side up, over rice. Spread soup evenly over all. Cover. Bake in 350° oven for 1 hour or until tender. May remove cover after 1/2 hour for crispy chicken. Yields 4 to 5 servings.
Mix ingredients. Cook until flavors blend. Serve with grated cheese! One cup equals 3 Weight Watchers points.
Peel potatoes, if skin is tough, otherwise scrub and rinse them. Cut into thin slices most of the way through. Use a handle of a wooden spoon to prevent knife from cutting all the way. Put potatoes in a baking dish and fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs.
Place celery, onion, green pepper and hamburg in fry pan. Brown lightly. Drain off excess grease. Add seasonings; mix together. Add 2 quarts water. Bring to a low boil. Simmer 2 hours.
In a small bowl, combine taco spices and seasonings, orange marmalade and garlic powder. Blend well. Score pork roast with a sharp knife. Place pork roast in a large resealable plastic bag and cover with marmalade mixture. Marinate in refrigerator for 45 minutes. Remove pork; wrap in foil and place in a baking dish. Bake in a 350° oven for 1 hour. Open and fold back foil; bake 30 minutes longer or until roast is glazed. Cool 10 minutes before slicing. Slice pork thinly and serve drippings that remain in foil as a flavorful gravy.
In a bowl, combine flour, baking powder, salt, nutmeg and cinnamon.
Mix all together and bake in oven at 350° for 2 1/2 hours.
Cream butter, Crisco and sugar until light and smooth. Add eggs, one at a time, beating after each addition. Sift flour before measuring. Add flour, 1 cup at a time, alternately with juice. Mix in flavoring. Mix well. Bake	in 10-inch tube pan that has been greased and floured for 1 hour and 30 minutes at 325°.
Put spices in sack. Bring vinegar to a boil. Add cucumbers and onion. Boil 5 minutes and seal.
Brown chicken in skillet with oil. Mix soup, milk and mushrooms together. Pour over chicken. Cover and simmer until done.
Combine all ingredients in large pan. Bake at 350° for 1 1/2 hours.
Saute onion in butter until golden; add other ingredients. Cover and simmer gently until most of liquid is gone. This is excellent with Hillshire Farm Polish sausage, wieners or to use in Reuben sandwiches.
Combine all ingredients in a large bowl; stir, then finish mixing by hand. Pat into wax paper-lined, greased 8 x 8-inch pan or roll into a rope. Refrigerate. Slice and enjoy.
Mix flour and shortening by hand. Then add water. Knead dough. Then pinch off size of biscuit and roll. Place on hot griddle that has been greased with shortening.
In small saucepan, combine margarine, paprika, Parmesan cheese and salt. In large bowl, combine popped corn, peanuts and raisins. Add margarine mixture. Toss to coat well. Serves 8.
Bake cake in 9 x 13-inch pan approximately 15 minutes. Cool. Spread drained pineapple over cake. Mix pudding, milk and cream cheese together with mixer. Put on cake. Spread with Cool Whip and chopped nuts or maraschino cherries, cut up on top.
Mix together in bowl cocktail, pudding and pineapple. Chill 5 minutes in refrigerator. Add marshmallows and Cool Whip. Then add nuts.
Bring butter, sugar, milk and cocoa to a boil for only 2 minutes. Remove from heat. Add peanut butter; stir until this melts. Add oatmeal; stir. Drop by spoonfuls on wax paper. Allow to cool.
Soften yeast in warm water. Combine next 6 ingredients and cool to lukewarm. Add softened yeast and molasses. Stir in whole wheat flour; beat well. Gradually add enough flour to make a soft dough. Turn out on lightly floured surface. Knead until smooth. Place in a greased bowl and turn once. Cover with damp cloth. Let rise in warm spot until double in bulk, 1 or more hours. Punch down. Let rest for 10 minutes. Shape into 2 loaves in greased 9 1/2 x 5 x 3-inch bread pans. Let rise until double, approximately 45 minutes. Bake for 40 to 50 minutes in 350° oven. Great toasted.
Beat cream cheese and powdered sugar together until smooth. Add peanut butter and milk, beat until smooth. Fold in whipped topping and fill graham cracker crust. Refrigerate for at least 3 hours.
Make jello according to package. Measure out 2/3 cup into small bowl. Add 2/3 cup powdered skim milk. Stir. Set bowl in pan of ice water and whip until like whipped cream. Spoon into pie tin. You may add a compatible fruit. Do not refrigerate. Eat any time. This equals 1 jello and all the milk for day.
Combine first 4 ingredients in small bowl and stir with wire whisk. Set aside. Combine salad greens in large bowl, add vinegar mix and toss well. Add raspberries, toss lightly.
Cut up stalks of cauliflower and broccoli into little pieces and leave "flowers" intact. Steam in 2 cups of water the cauliflower, broccoli and carrots. When vegetables are tender, drain them, saving the liquid. Set vegetables aside. Add bouillon cubes to the hot liquid. In a kettle, melt the margarine and butter. Add celery and onions; saute until clear. Using a wire whip, add flour and milk, a little at a time. Don't scorch. Add bouillon broth to cream mixture. Add vegetables, salt, pepper and Accent.
Mix all ingredients, except bread, until smooth. Scoop out center of rye bread, forming a bowl. Put dip in center of bread and serve with bread cubes and crackers.
Twirl lightly into strawberry mixture and re-freeze. Serve over watermelon chunks in champagne glasses. Garnish with fresh mint. Delicious light dessert.
Dissolve yeast in warm water. Add sugar and salt. Allow to stand 5 minutes covered with towel. Add flour and oil; stir flour into liquid mixture. Turn out on floured board and knead until dough's texture is smooth. Put dough into greased bowl, cover, and let rise for 1 1/2 hours or until doubled in bulk. When doubled, punch down and knead a few moments in 1/2 c. cornmeal. Separate into two balls. Work with one ball at a time. Cover resting ball with towel. Roll dough into 12 inch diameter circle, 1/2 inch thick. Cut into 2 inch squares. Let pieces of dough rest while oil heats in iron skillet to boiling point. Fry 5 to 6 pieces at a time until golden brown, just a few moments. If there are leftovers, warm for breakfast and shake in confectioner's sugar.
Mix eggs, sugar and milk together; cut margarine into mixture. Add flavoring. Pour into pie shell. Bake at 400° for about 30 minutes. Yield: 6 servings.
Boil onions for 2 minutes, drain, place in bottom of casserole dish. Mix soup and water and margarine. Pour over onions. Top with crushed corn flakes and dot with margarine. Cook until bubbles at 350°.
Preheat oven to 350 degrees. In medium bowl, beat egg yolks, stir in sweetened condensed milk and ReaLemon. Turn into prepared shell. In small bowl, beat egg whites with cream of tatar until soft peaks form, gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown. Chill before serving.
In large bowl, mix 1/2 cup soup, beef, bread crumbs, onion, egg, Worcestershire and pepper. In 3-quart, oblong baking dish, shape meat mixture into 8 x 4-inch loaf. Arrange potatoes and carrots around meat loaf. Bake at 375° for 45 minutes. Spoon off fat.
Bake potatoes. Cube with skins on. Cook bacon halfway, then combine with potatoes and continue cooking. Add cheese and mayonnaise; mix together. Put in 9 x 13-inch pan for about 30 minutes at 300°.
Pour all of the ingredients into a casserole baking dish as they are listed, by layers. Example: First the pineapple, then the cherries, then the cake mix, and so on, until the walnuts top it all. Bake at 350° for 50 to 60 minutes.
Mix graham cracker crumbs,1/4 cup sugar and butter until blended, press into bottom of 13x9-inch baking pan. Beat cream cheese,1/4 cup sugar and 1/4 cup milk until blended, spread over crust. Pour 2 3/4 cup milk into large bowl, add pudding mixes, blend well. Pour over cream cheese layer, let stand 5 minutes or until thickened. Cover with whipped topping and refrigerate 4 hours or overnight.
Mix all ingredients. Let rise till double in size, work it down, let rise again. Form balls and let double in size again. Bake 350° for 25-30 minutes.
Brown ground beef and sausage in a large skillet, stirring until crumbly. Pour off drippings. Add onion flakes, tomato paste and 2 tomato paste cans of water, mixing well. Add seasonings and spices. Simmer for 20 to 30 minutes.
Mix walnuts and butter in a 9-inch pie plate until well blended. Press onto bottom and sides of plate. Refrigerate. Microwave chocolate and 2 tablespoons of the milk in a large microwavable bowl on High 1 1/2 to 2 minutes, until chocolate is almost melted, stirring halfway through. Stir until chocolate is completely melted. Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate about 10 minutes to cool. Gently stir in whipped topping until smooth. Spoon into crust. Freeze 4 hours or until firm. Let stand at room temperature about 30 minutes until pie can be easily cut. Store leftover pie in freezer. Makes 8 servings.
Cake: Sift dry ingredients. In a large bowl beat eggs, oil, buttermilk and vanilla. Add dry ingredients; stir in prunes. Pour in greased and floured tube pan and bake 50 to 55 minutes at 325°.
Mix hamburger, pan sausage and bell pepper. Cook until meat is brown. Drain. Pour cooked meat, beans, barbecue sauce and smoked sausage into a glass baking dish. Do not use cast-iron cookware. Cover with lid or aluminum foil. Bake at 350° for 1 hour.
Mix together and let set 2 hours. Use on cabbage salad. Let set for flavor.
In blender, combine dry milk and sugar. Pour in melted butter and with blender running, add boiling water. Blend, scraping sides of blender, until mixture is smooth and thick. Store in covered container in refrigerator until used. Makes 14 ounces or equivalent of 1 can.
Combine brown sugar, 1/4 cup sugar, 1/3 cup flour and cinnamon with apples and fresh cranberries. Put in an ungreased dish. Combine and crumble on top 1 1/2 sticks margarine, 2/3 cup sugar, 1 1/2 cups flour, walnuts and enough oatmeal to crumble. Bake at 350° for 40 to 50 minutes until apples are tender and top is browned. Use a 7 1/2 x 11-inch dish. Good served warm with ice cream.
Cook and drain spinach. Mix with other ingredients. Pour mixture into a 10 x 6 x 1 1/2-inch pan. Bake at 350° for 25 minutes. Cut into squares.
Spray 9 x 13-inch pan with Pam. Place chicken in pan; cover with soup. Top with stuffing made according to directions (mix in bowl; add a little extra water). Cook, covered, with foil at least 30 minutes at 350°. Will not dry out if you need to leave in oven longer.
Mix jello and let firm. Drain pineapple, but save juice. After jello firms, add bananas, marshmallows and pineapple.
Marinate deer steaks overnight in Worcestershire sauce, Italian dressing and red wine vinegar. Cut steaks into small pieces (about the size of a glass top). Flour well. Melt grease in large cooking pan on top of stove. Add meat, smother meat with onion. Salt and pepper to taste. Cover. Turn over when golden brown. Cook on low heat or meat will get tough. Add water when both sides are brown. Simmer about 10 more minutes. Takes approximately 30 minutes entire cooking time.
In a large roasting pan in 425° oven, melt the margarine. Meanwhile, in pie plate, combine flour, salt, paprika and pepper. Coat the chicken quarters evenly with the mixture. In roasting pan, place the chicken pieces, skin side down, in melted butter. Bake 30 minutes. Turn the chicken pieces and bake 15 minutes more until pieces are fork-tender.
Wash berries and place in kettle with sugar. Boil rapidly, stirring constantly until mixture thickens. Remove from heat and skim the top. Stir and skim alternately for 5 minutes. Pour into hot jars and use hot lids. Hot water bath for 5 minutes. Makes 4 to 5 half pint jars.
Mix all ingredients together. Bake in a greased Bundt pan at 350° for 55 minutes.
Mix together flour, margarine and pecans. Put in a greased 9 x 13 pan and press it in pan to make crust. Bake at 300° for 15 minutes and let cool. Mix together Cool Whip, sugar and cream cheese and layer it on crust. Top with the pie filling and chill for 6 hours.
Combine toasted sesame seed with oil, shoyu sauce, green onions, garlic, ginger, sugar and ajinomoto. Mix well, then marinate meat overnight in refrigerator. Broil over charcoal.
Mix and pat into a 9 x 13-inch cake pan. Blend and pour over the crust. Bake in 325° oven for 45 minutes.
Pour sweetened condensed milk and soda pop into drum of ice cream maker and follow freezer operating instructions.
Melt marshmallows and milk over low heat. Mix crackers (rolled fine) in marshmallows and milk. Add all other ingredients. Put in loaf pan lined with wax paper and press firmly. Put nuts and fruit on top. Cover tightly and let set for a month.
Cream butter. Add sugar. Add salt and flour (mixed). Use hands; work well. Blend in vanilla and nuts. Chill 1 hour. Form into balls (1-inch). Place 2 1/2 inches apart. Bake for 10 to 12 minutes in a 350° oven. (They do not brown or spread.) Roll in confectioners sugar. Cool; roll again. Yields 3 to 4 dozen.
Mix salt and water and pour over cucumber and onion; let stand 2 hours. Drain (don't rinse). Mix sugar and white vinegar. Stir until all the sugar is dissolved. Pour over cucumber and onion. Pack in containers and put in freezer.
Cook squash. Add sugar and butter. Pour in 2-quart casserole dish. Sprinkle bread crumbs. Melt cheese in white sauce. Pour over bread crumbs; dot with butter. Put in moderate oven until bubbly.
Cook rice separate. Cook all other ingredients together. Mix with rice and green onions. Salt and pepper as desired. Serve very hot.