HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large skillet; lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning blend. Yield: 8 to 10 side dish servings.
Mix the first 5 ingredients and bring to boil. Turn down to simmer 20 minutes. Remove from heat and let cool to room temperature. This is a must. In a large bowl mix the dry ingredients. Now fold liquid mixture into dry ingredients. Mix with spoon until well mixed. Add applesauce and nuts. Put mixture in Bundt pan and bake for 1 1/2 hours (or until toothpick is clean).
Mix all ingredients together well. Drop by teaspoon on cookie sheet. Bake for 6 to 8 minutes in upper half of oven at 400°.
Mix everything together except cheese and Tater Tots. Put in pan. Put a layer of cheese over the hamburger then Tater Tots on top. Bake at 350° for 1 hour.
Mix cake mix, margarine, milk and nuts. Press half of this mixture in 9 x 13 x 2-inch pan. Bake 6 minutes at 350°. Melt caramels in top of double boiler with evaporated milk. Sprinkle chocolate bits over baked layer; pour melted caramel over and swirl into chocolate. Pat remaining cake mixture over caramel and chocolate layer. Bake 18 to 20 minutes longer; cool. Cut into squares. Yields 48.
Melt butter. Add sugar. Boil 2 minutes. Add milk, stir until it boils. Remove from heat. Cool. Add sugar and beat until it has spreading consistency.
Put tinfoil on a cookie sheet. Spread chips to cover the whole sheet. Spread cheeses across the top. Spread hamburg with diced onions and green peppers across the top. Add more cheese, if desired. Bake in a 350° oven for about 5 to 10 minutes. Serve with sour cream and picante sauce.
Cube potatoes and place in 9 x 13-inch greased pan. Cover with sliced cheese, sprinkle chopped onion over cheese. Mix butter and bread cubes together and place over onion. Sprinkle with parsley, paprika, garlic salt and Parmesan cheese. Bake at 350° for 35 to 40 minutes.
Soak No Boil lasagna noodles in warm water for 5 minutes or until softened, taking care they do not stick together. Combine next 4 ingredients in large bowl. Set aside.
Boil potatoes with skin; peel and slice. Boil separately 1 pound string beans. Let potatoes and string beans cool. Add to mixture the chopped scallions, fresh parsley, fresh dill, salad oil and vinegar; mix gently and serve.
Saute margarine, celery and onions. Mix with soup, cheese and broccoli. Add rice. Pour into long, greased casserole dish. Cook 30 minutes in 350° oven.
Beat eggs for 5 minutes, then beat in sugar gradually. Stir in lemon juice and pumpkin. In separate bowl, mix flour, baking powder, salt, cinnamon and pumpkin pie spice. Mix this into pumpkin mixture. Grease and flour a 15-inch cookie sheet, then pour mixture in. Sprinkle chopped nuts over all. Bake for 12 to 15 minutes at 375°.
Mix together all ingredients, except ginger ale. Just before serving, add ginger ale. Punch has a perky tart flavor.
Boil chicken in water in large pot, about 30 to 45 minutes. Remove chicken and reserve broth. Bone and cube chicken; set aside. In large pot, combine oil and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown. Turn the heat to high. Stir in 4 cups of reserved broth, mixing well. Cook and stir until thickened. Add onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add tomatoes, okra, bay leaves, basil, salt, pepper and hot pepper sauce. Simmer 1 1/2 to 2 hours. Add additional seasonings to taste. Stir in chicken; heat through. Serve with rice. Great meat!
Thaw juices and combine in large container. Add water and sugar. Stir well and chill. Add ginger ale. Pour punch into bowl with block of ice. With a toothpick, fit cherries into pineapple slices. Float in punch bowl with banana and lime slices.
Cook ground beef until brown, stir to crumble. Drain, spoon beef into 8-inch baking dish. Top with Pizza Quick, then cheese. Combine biscuit mix, milk and eggs. Beat until smooth. Pour over casserole covering evenly. Bake at 400° for 30 to 35 minutes.
Layer fresh strawberries in baked pie crust. In a saucepan, bring vanilla pudding and water to boil. Remove from heat and stir in strawberry jello. Pour mixture over strawberries in crust. Cool. Serve with fat-free or light Cool Whip.
Heat oven to 350°. Grease and flour square pan. In bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat until smooth. Pour into pan. Sprinkle chocolate chips over top. Bake 35 to 40 minutes.
Combine first five ingredients. Blend together with remaining ingredients. Bake in 3 small loaf pans for 1 hour at 350°.
In pan, cook sausage until no pink remains. Drain fat. Stir in pizza sauce and mushrooms. Heat through. Hollow out bottom halves of rolls. Spoon in meat mixture. Top with pepper rings and cheese. Cover with bun tops. Place sandwiches in a baking pan or sheet. Cover tightly with foil and heat in a 375° oven for 15 minutes or until cheese melts. Makes 4 servings.
Crumble sausage into medium skillet. Add onion and pepper. Cook over medium heat until sausage is browned. Drain off any drippings. Stir in all remaining ingredients, except buns. Bring to a boil, then reduce heat and simmer for 30 minutes. Serve hot on toasted buns.
Preheat oven to 375°. Saute vegetables. Saute ground beef. Mix together vegetables, beef and tomato paste. Spread mixture in bottom of a 13 x 9-inch pan. Sprinkle cheese on top of beef mixture. Unroll package of crescent rolls and place on top of cheese to cover. Bake at 375° for 13 to 15 minutes, until pastry is golden brown. Serves 6 or 8.
Cook cornbread mix. Cool and crumble; set aside. Mix tomatoes, onion, green pepper and bacon with mayonnaise, pickle relish, pickle juice and milk if needed for good consistency. Place half of cornbread crumbs in casserole dish. Cover with 1/2 of filling. Place rest of crumbs next. End with rest of dressing. Let set at least 2 hours.
Cut up marshmallows in a bowl. Cook sugar and Carnation milk for 5 minutes at full rolling boil. Stir constantly. Pour over cut up ingredients (nuts, bars, marshmallows, chips, vanilla and salt). Beat vigorously until marshmallows dissolve. Grease pan. Pour into 9 x 13-inch pan.
In a large saucepan saute beef, onion, green pepper, salt, black pepper and cayenne in 1 tbsp. butter until browned. Add tomatoes and kidney beans and bring to a boil. Reduce heat and simmer for 30 minutes. Great served with warm breadsticks or garlic bread.
In a glass of warm water, put 2 heaping teaspoons of cocoa mix. Can substitute warm milk in place of water.
Soak carrots, onions, cauliflower, cucumbers and peppers individually in weak salt water overnight. Cook individually in same water, just until tender. Pour off water.
Preheat oven to 325°. Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle chopped pecans over bottom of pan. Stir dry pudding mix into the cake mix. Mix the cake ingredients together as per package directions. Pour cake batter over the nuts. Bake 1 hour. Cool in pan for 25 minutes; then invert on serving plate to finish cooling. Prick top of cake. Drizzle glaze over top and sides allowing cake to absorb it. Repeat until glaze is used.
In 2-quart shallow baking dish (12 x 8 x 2-inch), combine all ingredients except stuffing mix and butter. Toss stuffing mix with butter and spoon over vegetable mixture. Bake at 350° for 30 minutes or until hot. Makes 6 cups.
Mix all ingredients in large punch bowl. Raspberries float to the top and if added when partially frozen will help keep punch chilled.
Mix ingredients well, except cornflakes and 1/4 cup melted butter. Pour in buttered casserole. Top with crushed cornflakes and 1/4 cup melted butter. Bake for 1 hour at 350°. Do not cover. This can be mixed and frozen for use later.
Mix all ingredients except cheese. Bring to a boil. Add cheese just before serving. Serves 4 to 6.
Preheat oven to 400°. Grease a 9-cup Bundt pan. Pour 1/4 cup of melted butter into prepared pan. Sprinkle 1/3 cup of brown sugar and 1/3 cup of nuts evenly over butter. Mix together mashed bananas, egg and sugar. Stir in baking mix and milk. Mix together brown sugar, nuts, cinnamon and nutmeg. Spoon half of banana mixture into prepared pan. Top with brown sugar-spice mixture. Drizzle with remaining melted butter. Spoon over remaining banana mixture. Smooth top. Bake cake until a toothpick inserted near center comes out clean, about 25 minutes. Immediately invert pan onto a serving plate for 3 to 4 minutes, allowing syrup to drizzle over cake. Remove pan. Cool.
Soak achote seeds in 1/2 cup of warm water for 30 minutes. Add salt. Rub or press achote seeds to get color. Strain liquid into small bowl. Saute onions in oil. Add rinsed rice to boiling achote-colored water. Reduce heat to medium-high for 5 minutes or until water evaporates. Reduce heat to low for 15 minutes. Yields 4 servings.
Preheat oven to 350°. Separate the eggs. Cream together the yolks and sugar. Add salt, semolina and vanilla. Beat egg whites stiff and dry. Fold them into the yolk mixture. Spread the batter into a loaf pan. Bake at 350° for 40 minutes or until dry. Heat the milk to boiling. When cake is done, gradually pour the boiling milk over it until it is all absorbed. Warm warm or cold with custard sauce or whipped cream.
Mix together and press into 9 x 13 pan. (I use my food processor.)
Mix squash, onion, carrot, 1/2 stick margarine, sour cream, soup and 1/2 package dressing mix. Pour into oblong baking dish. Mix 1/2 stick margarine and remainder (1/2 package) dressing mix together; sprinkle on top. Bake at 350°, covered, for approximately 30 minutes. Yields 6 to 8 servings.
In 10-inch skillet over medium-high heat, in hot oil, cook beef and garlic until beef is browned. Add broccoli and onion. Cook 5 minutes, stirring often. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover; cook 5 minutes or until vegetables are tender. Serve over noodles. Makes 4 servings.
Layer or place all ingredients in a casserole. Bake, covered, three hours at 350°. During the last 15 minutes, you may add peas. The last few minutes, thicken with flour and water. Serves at least 6.
Put all ingredients into mixing bowl. Beat for 3 minutes. Bake in long pan for 35 minutes at 350°. Pour hot icing over cake while it is still hot.
Mix all ingredients except butter. Put into greased baking dish. Add dabs of butter over top. Bake 10 minutes on high in microwave oven. Stir after 5 minutes. Test with knife.
Prepare salad as directed on package except omit oil from dressing and mix in sour cream and red pepper. Stir in chicken. Line serving plate with tortilla chips. Mound salad onto chips; top with tomato and cheese. Garnish with guacamole and sliced ripe olives, if desired. Serves 4.
Brown beef in skillet, stirring until crumbly; drain. Mix in barbecue sauce, onion, and brown sugar.
Bake in casserole dish with crackers on top. Cook at 350 until bubbly or firm.
Let spinach thaw and drain. Squeeze out all liquid. Thoroughly mix flour, cottage cheese, spinach and melted butter. Add diced cheese, then slightly beaten eggs. Mix well. Pour into a greased casserole and bake at 350° for 1 hour.
Preheat oven to 350°. In a 13x9 pan, coat bottom of pan with 2 tbsp. margarine and 1 tsp. cinnamon. Let the dough rise and thaw according to the package instructions. When dough is ready, break off medium size pieces, roll into a ball and place in buttered pan. In a saucepan, combine both puddings, brown sugar, margarine and cinnamon. Cook on low heat, stirring constantly. Remove from heat when mixture begins to boil. Pour over dough. Bake 20-30 mins. Immediately flip over on a cookie sheet.
Mix ingredients together in blender, except for gallon of milk. Pour in churn and finish filling with milk.
Mix spaghetti sauce, water and Worcestershire sauce. Set aside. Mix cottage cheese, onion and egg; set aside.
Mix all ingredients except apples together with a mixer. Pour half the batter in a greased tube pan. Put a layer of apples and half the cinnamon-sugar mixture on top. Add remaining batter, apples and cinnamon-sugar mixture.
Place onion in small baking dish. Sprinkle with Cajun seasoning, vinegar and olive oil. Bake 10 minutes at 350° until slightly limp. Cool. Combine with remaining ingredients and toss.
Preheat oven to 350°. Chop up mushroom stems. Add onion and butter and cook until tender. Stir in flour, wine, water and pepper. Cook until thick. Add ham and cheese. Stuff mushroom caps with this mixture. Place in shallow baking pan and sprinkle with bread crumbs. Bake in preheated oven for 15 to 20 minutes or until tender.
Brown beef with onion. Add remaining ingredients, except chips and cheese. Bring to a good boil. Pour half of mixture into serving pan. Add chips and remaining mixture. Bake at 350° for 30 minutes. Top with cheese. Bake 10 more minutes.
Heat oven to 350°. Grease and flour 2 (9-inch) round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350° for 25 to 30 minutes or until top springs back when lightly touched in center. Cool 15 minutes; remove from pans. Cool completely. One sixteenth of recipe equals 500 calories. Ice with seven minute icing or your favorite icing.
Combine corn meal and water in a saucepan. Add butter and cook until mixture thickens, stirring constantly. Combine hot mush with remaining ingredients. (Use an additional 1/2 cup warm water for more moist stuffing.)
Combine beef, onion, bread, 1/2 cup of the water, 1/2 teaspoon of the salt, pepper and nutmeg in a large bowl; mix well. Shape into 4 loaves. Cook loaves in hot oil in a large skillet until browned. Stir in gravy and wine. Reduce heat, cover and simmer 15 minutes or until cooked through. Meanwhile, bring remaining water and salt to a boil. Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes. Fluff with a fork. Serve rice with loaves.
Preheat oven to 350°. Pour rice into a large, greased casserole dish. Sprinkle onion mix over rice. Lay pork chops on top of rice mixture. Pour can of cream of mushroom soup over pork chops. Add water. Cover. Bake for one hour. Remove cover and brown top a few minutes.
Cook noodles according to package directions; drain. Place half of noodles in a 2-quart casserole. Combine ham and 3/4 cup of cheese; sprinkle half of ham mixture over noodles. Combine soup and milk, mixing well. Pour half of soup mixture over ham mixture. Repeat layers. Sprinkle top with remaining cheese; dot with butter. Bake at 375° for 30 minutes. Yields 6 servings.
Mix 2 sticks melted butter, sugar and eggs. Add 1/2 cup cocoa and mix well, then add flour and mix well. Pour into greased 13 x 9-inch pan and bake at 350° for 30 to 35 minutes, until done. Pour package of mini marshmallows evenly over top. Place in oven just long enough for marshmallows to plump up slightly.
Put in saucepan; simmer 15 to 20 minutes, then add to meat (hamburger, pork or beef).
Place pecans in unbaked pie shell. Mix sugar, flour and salt. Set aside. Beat eggs. Add Karo, oleo and vanilla, then flour mixture. Pour over pecans. Bake 45 minutes at 350°. Reduce temperature to 300° and bake 15 minutes.
Toss stuffing mix with 1/2 of soup, broth and eggs. Spread in casserole and top with owl or chicken. Combine soup with milk and pour over owl or chicken. Cover with foil. Bake at 350° for 45 minutes. Makes 8 servings.
Melt butter and mix with potatoes and confectioners sugar. Knead until smooth. Roll flat; spread your choice on top. Roll up into a log. Chill in refrigerator. Slice thin and serve.
Heat oil in a large soup pot over medium heat. Add vegetables. Cook 5 minutes, stirring frequently. Add remaining ingredients and bring to boil. Cover; reduce heat to low and simmer 1 hour. Makes 8 servings (3/4 cup each).
Cook meat with onions in 3-quart saucepan. Drain. Drain and chop the tomatoes and reserve juice. Add tomatoes and juice to saucepan along with beans, water, bouillon cubes, picante sauce, cumin and oregano. Bring to a boil. Reduce heat. Cover and simmer 10 minutes. Serve topped with tortilla chips and cheese.
Grease 8 x 8-inch pan. Slice apples in pan. Sprinkle with water, cinnamon, nutmeg and salt. Work the rest of the ingredients together for topping. Spread on top. Bake at 350° for 40 minutes.
Scrub potatoes and put into a saucepan. Pour in boiling water to 1-inch depth. Add salt; cover and cook about 15 minutes, or until tender. Drain and peel. Return potatoes to saucepan and toss with butter and parsley.
Sift together first 5 ingredients; set aside. Cream sugar and oil together. Add vanilla and egg yolks, one at a time, mixing well after each one. Mix thoroughly. Add the dry ingredients to oil mixture and mix thoroughly. Add carrots, pineapple and nuts. Mix well. Fold in stiffly beaten egg whites. Bake in 350° oven for 80 minutes. When cool, top with Buttermilk Icing. Great family favorite for the holidays.
Saute rice in a large skillet in vegetable oil over medium-high heat 3 to 5 minutes or until browned, stirring constantly. Remove rice and set aside. Add pork chops to skillet. Brown on both sides. Combine rice, tomatoes, green pepper, onion, salt and pepper. Spoon over pork chops. Add water. Cover and simmer 50 to 55 minutes or until pork chops are tender. Recipe may be doubled for larger servings.
Place in large bowl the sugar, eggs, oil and vanilla. Add flour, salt, soda and cinnamon. Stir until batter is formed. Add pecans, apples and cherries. Stir. Pour into greased and floured angel food cake pan (Bundt). Bake at 350° for 1 hour.
Mix sugar, eggs and crumbs. Add to milk. Cook until thick. Add coconut. Chill.
Combine and cook until mixture coats spoon. Cool! Blend into 1 pint whipped heavy cream, whipped very stiff. Fold into drained fruit. Cover. Let stand in refrigerator overnight.
Cooking pasta according to directions on package and drain well. In skillet, heat oil on high heat. Add garlic, salt, and pepper. Stir and cook 4 minutes. Turn off heat. Add hot cooked and well drained pasta to sauce in skillet and toss well. Add tomatoes and basil (or parsley) and toss gently.
Cream shortening, sugar and vanilla; add egg. Beat until light and fluffy. Stir in milk. Sift dry ingredients; blend in mixture. Chill one hour. On lightly floured surface, roll 1/8-inch thick. Cut in desired shapes. Bake at 375° for 6 to 8 minutes. Cool. Makes 2 dozen.
Cook shrimp, drain and set aside to cool. Clean. Add pasta to 5 quarts boiling water. Boil gently, uncovered, 8 to 9 minutes or until desired tenderness. Drain. Set aside to cool. Combine cleaned and cooked shrimp, pasta and sauce in a 2-quart casserole dish. Mix until shrimp and pasta are coated with sauce. Preheat oven to 400°. Sprinkle with cheese evenly over pasta and shrimp. Bake in covered casserole dish for approximately 15 to 20 minutes. Serve immediately.
Mix pineapple, strawberry filling and milk in large bowl. Gently fold in Cool Whip, coconut and pecans.
Mix equal parts of cornstarch and water in a large dishpan. Allow children to play in it. They will enjoy its unusual properties. And moms, it cleans up easily!!!
Melt margarine in saucepan. Add cocoa; heat until smooth, stirring constantly. Pour into bowl and add sugar, milk and vanilla. Beat well and spread on cake. Suitable for freezing.
Combine all ingredients, except Kisses. Roll into balls. Bake at 375° for 10 to 12 minutes. Press in candy Kisses while still warm.
Insert cloves at approximately 1 inch intervals over roast. Chop up vegetables. Put roast and vegetables in roaster. Cover ingredients with red wine. Cook for 24 hours at 200°. Meat will be black and tender. Remove meat. Puree remaining ingredients for sauce.
Cook broccoli according to package directions and drain well. Soften gelatin in 1/4 cup cold consomme. Heat remaining consomme to a boil. Add gelatin mixture and seasonings. Cool but don't let it gel. Blend in mayonnaise. Add chopped eggs and broccoli. Refrigerate. Yields approximately 7 cups. Pour into 9 x 13-inch pan which has been greased with mayonnaise. Serves 12 (serving about 3 x 3-inch).
Wash and cut okra into thick slices. Make a batter of eggs, flour and milk. Add salt. Put enough flour so it will be kind of thick. Dip okra into batter, then put into deep fryer. Cook about 10 minutes or until it is golden brown.
Add yeast, eggs, sugar and salt to lukewarm water. Add 2 cups flour to water mixture and 1/2 cup oil. Add remaining 4 cups flour, 2 cups at a time. Grease sides of bowl and top of flour mixture. Cover and let rise 2 hours (should double in size). Punch down. Roll out on floured surface, about 1-inch thick. Cut with biscuit cutter and place on ungreased baking sheet. Cover and let rise for 2 more hours. Bake at 400° for 20 minutes or until brown.
Mix all ingredients. Put in casserole. Bake at 350° for 1 hour.
Bring broth to a boil in medium saucepan. Add broccoli and onion; cook 5 minutes or until broccoli is tender.
Cook dry lima beans with ham until almost done. Combine with sugar and catsup and bake for 45 minutes at 350°.
Mix all ingredients. Pour into a 2 to 3-inch deep baking dish. Bake at 325° for 30 minutes.
Cut chicken up into 1-inch chunks and toss with oil, lime juice and cayenne pepper. Salt and pepper is optional to taste. Spoon mixture into a pan and bake for 15 minutes in a preheated oven at 375° until chicken is cooked. Drain and cool. Add the rest of the ingredients.
Mix the cake mix, water, oil, and eggs together. Add frosting by hand whipping into above mixture. Pour into Bundt pan. Bake at 350° for 45-60 minutes.
Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until dissolved. Add lemon juice and saccharin. Chill until mixture begins to set. Beat until fluffy; fold in fruit cocktail. Chill until firm.
Beat well. Pour in uncooked pie shell and cook 45 minutes at 350°.
Mix all ingredients together except pecans. Bring mixture to a boil in a stainless steel frying pan. Once mixture begins to boil, add pecans and stir continuously until pecans soak up water and cinnamon. Pour out onto waxed paper on table top and separate pecans until cool.
Mix peas, bacon pieces, eggs, onion and salad dressing. Spread on top of shredded lettuce and sprinkle with cheese.
Boil noodles. Layer tuna and soup alternately with noodles in casserole. Season. Crush potato chips over top. Bake at 350° for 30 minutes.
Mix first ingredients in saucepan and bring to a boil. Boil 3 minutes stirring often. Remove from heat and add soda. Mix well. Pour over popped popcorn and peanuts; mix with a wooden spoon. Place in a flat pan and bake 1 1/2 hours at 200°. Stir every 15 minutes. Take from oven and store in airtight container after cool.
Cream the margarine, sugar, peanut butter and vanilla. Use your hands and form small balls. Chill at least 24 hours with toothpick in center for dipping. Dip in Candi-quick chocolate (1 1/2 packages chocolate). Yields 6 dozen.
Grease a loaf pan. (Use butter or oleo.) Combine sugar, milk, chocolate,	corn syrup and salt in a 2-quart saucepan. Cook over medium heat, stirring constantly until chocolate is melted	and sugar is dissolved. Cook, stirring occasionally, to 234° on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water). Remove from heat; add butter. Cool mixture to 120° without stirring,	(bottom of pan will be lukewarm). Add vanilla and beat vigorously and continuously for 5 to 10 minutes with wooden spoon, until candy is thick and no longer glossy. Spread evenly in a buttered pan. Cool until firm. Cut into squares.
Saute pepper and onion in oil until tender-crisp. Add chicken; cook, stirring occasionally, until chicken is no longer pink (8 to 10 minutes). Add remaining ingredients; bring to boil. Cover, lower heat and simmer 5 minutes. Remove from heat, let stand 5 minutes and stir. Add cheese to cover top of chicken. Replace lid; let stand until cheese has melted.