HumbleIntelligence/food-ner-1-Million huggingface dataset:
Split onions (and make a nest for sausage mixture) and place in a greased dish. Cook chopped onions and sausage in frying pan until brown; drain. Add water and soup to pan and cook until soup is smooth. Add stuffing and mix well. Put mixture inside 6 split and nested onions. Onions should not be touching. Bake, uncovered, at 350° for 45 minutes. Sprinkle with cheese and paprika in last 5 minutes time.
Prepare cake as directed on back of box. (Bake in two 9-inch round cake pans.) When cooled, slice each layer in half so to have 4 layers.
Using 6 pre-sterilized jars, place 1 sprig dill, 2 cloves garlic and 1 pepper in each jar. Fill with sliced cucumbers. Combine 2 quarts water, salt and vinegar in pan. Bring to a boil. Pour over cucumbers and seal. Let stand 3 weeks before using.
Put all items into individual bowls. Allow each person to build their own taco salad with the items above to their personal liking. The salad dressing is the best!
Put ingredients in a large saucepan and bring to a rolling boil; simmer 30 minutes. Refrigerate in a non-aluminum container. When you want a festive holiday smell in your rooms, simmer without a cover on the stove.
Drain pineapple, reserving juice. Combine pudding mix and pineapple juice; set aside. Arrange pineapple slices on bottom of a 13 x 9-inch greased pan. Place cherry half in center of each. Pour pudding mixture over pineapple; sprinkle with brown sugar.
Cook the milk and cornstarch. Let cool. Beat the sugar, butter, Crisco and vanilla. Add cooled milk and cornstarch. Beat 10 minutes.
Preheat oven to 375°. Mix in a baking dish flour, sugar and milk. Add margarine. Bring peaches to a hard boil in saucepan, then pour over the mixture in the baking dish. Bake 40 minutes in 375° oven.
Brown bacon, onion and bread cubes. Add flour and stir until brown. Add partially drained tomatoes. Simmer. Delicious served over mashed potatoes.
Dissolve Jell-O in 5 tablespoons of hot water. Combine and cook until thick. Makes 1 1/2 pints.
Mix well. Pour in 1 1/2-quart baking dish. Sprinkle with Parmesan cheese. Bake at 300° for 1 hour.
Take pork chops and dip in eggs, then bread crumbs. Brown pork chops on both sides. Then add 1 to 1 1/2 cups of water to the skillet. Cover and simmer for 30 minutes, turning once. Drain water, then cover the pork chops with spaghetti sauce and simmer, covered, for another 15 to 20 minutes. The last 5 minutes, cover the entire thing with the cheese. Allow to melt and serve. Serves 4.
Cook spaghetti. Saut mushrooms in 1 Tbsp. butter. Remove from pan. Saut onions in remaining butter, whisk in flour. Cook 3 minutes, pour in broth add milk and spices and bring to boil and cook 2-3 minutes. Add turkey and cook another 3 minutes. Add mushrooms and heat through. Toss with cooked and drained pasta. Top with parmesan cheese and serve.
Cream sugar, oil and eggs. Add pumpkin. Add dry ingredients (sifted or mixed). Pour into well greased pans. (Soup or fruit cans can be used.) Regular loaf pans (if small pans are used, makes 4 loaves). Bake for 50 to 55 minutes in 350° oven.
Cook ground beef until browned, stirring to crumble; drain. Combine ground beef and next 10 ingredients. Spoon mixture into lightly greased 2-quart baking dish. Bake, uncovered, at 350° for 55 minutes.
Mix first 5 ingredients. Fold in dry corn muffin mix. Add melted butter. Bake at 350° for one hour.
Mix pumpkin, salt, eggs, sugars, flour & spices together, then stir in the milk. Pour into pie shells and sprinkle with a little more cinnamon. Bake 425° for 15 minutes, then 350° until done (when knife inserted in center comes out clean).
Combine cream cheese, salt, onion, milk and horseradish. Mix with mixer until smooth. Stir in crab meat and almonds. Bake at 375° for 15 minutes. Serve with chips or crackers.
Mix together. Press into greased 8 x 10-inch or 9 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Cut into squares. One-half cup of dates and/or cherries may be added.
Mix all ingredients together. (Do not salt.) Put into baking dish, and bake covered at 350 degrees for one hour.
Mix pineapple, cheese, peppers, onions and salt. Add 1/2 cup pecans; mix well. Shape and roll ball in remainder of pecans. Chill well before serving with crackers of your choice.
Preheat oven to 350°. Brown the hamburger and bacon in a large skillet. Drain and put in casserole. Add all remaining ingredients. Stir and bake for 1 hour.
Mix with fork until blended. Drop by spoonfuls on cookie sheet. Bake at 450° until lightly browned. Remove from oven and brush with garlic butter (1/8 teaspoon garlic spread and 1/2 stick butter or margarine).
Mix ingredients together (or grind together in food grinder). Mix with enough mayonnaise for good spreading consistency.
Brown ground beef in oil and drain. Add chopped green pepper, onion and chili powder; continue cooking until vegetables are tender. Add the remaining ingredients; simmer 30 minutes to blend flavors. May add more chili powder if hotter soup is desired.
Preheat oven to 350°. Spray cookie sheet with nonstick cooking spray. Cream together the margarine, sugars, eggs and vanilla. Stir in coconut, oatmeal, cereal and pecans. Bake at 350° for 10 to 12 minutes for chewy, 12 to 15 minutes for crunchy. (We prefer chewy.)
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Dissolve yeast in warm water. Add milk mixture and 3 cups flour. Beat until smooth. Stir in enough more flour to make a stiff dough. On floured board knead 8 to 10 minutes. Place in greased bowl. Grease top. Cover and let rise until doubled, about 1 hour.
Combine the sugar, butter or margarine, milk, eggs, baking soda (in boiling water) and vanilla in mixing bowl. Mix on medium speed until well blended. Slowly add baking powder and flour to mixture. Mix well. Add coconut and mix well again.
Cream butter and sugar. Add eggs, one at a time. Mix baking powder, salt and flour. Add half to sugar mixture with milk, then remainder of flour. Add flavor. Bake at 350° for 1 hour.
Gradually add water to mustard in small bowl; stir until well blended. This makes 1/4 cup. This is very hot, so use sparingly.
Boil chicken. Remove broth and dice chicken. Reserve broth for spaghetti. Saute onion and pepper in butter approximately 4 minutes. Cook spaghetti in broth, adding water if necessary. When spaghetti is done, do not drain but add chunks of Velveeta and stir until melted. Mix with chicken and other ingredients and put in casserole dish. Heat until warm and bubbly.
Mix Jell-O and hot water together; add strawberries and marshmallows. Pour half of mixture into dish. Chill slightly. Top with a little sour cream. Pour remaining Jell-O mix over this. Chill. Mix sour cream, Cool Whip and pecans, spread over top.
Cream butter, shortening and sugar. Add eggs, one at a time. Mix baking powder and flour. Add to creamed mixture, alternating with milk and cherry juice. Add cherries, flavorings and nuts. Pour batter into well-greased and floured tube pan. Bake 1 1/2 hours in 325° oven. Cool 10 minutes before removing from pan. Frost.
Mix first 3 ingredients together. Wrap around cherries. Refrigerate for 1 hour. Melt wax and chocolate bits over medium heat until melted. Dip cherries in chocolate.
Mix ingredients together and refrigerate until served. May be served on lettuce or any type plate or platter. Can also be put on roll or bread.
Combine in casserole dish: zucchini, string beans and tomato sauce. Add meat. Heat in oven at 350° for 1/2 hour. If you wish, put Mozzarella on top.
Combine first 6 ingredients. Layer potatoes in a lightly greased 13 x 9 x 2-inch baking dish, brushing each layer with margarine mixture. Bake at 425° for 30 minutes or until potatoes are tender.
Heat butter and oil in large kettle and saute chopped onion, jalapeno, garlic, carrots, celery, and chicken. Simmer 5 minutes. Combine with cumin, chili powder, salt, lemon pepper, pepper sauce, and flour. Add tomatoes and chicken stock and simmer one hour.
In a skillet melt butter. Add all the vegetables and salt and simmer for 5 to 7 minutes. When your steaks are done, pour vegetables over the steaks and let cook on low heat for 10 to 12 minutes. Serve with rice or baked potatoes.
In a 10-inch skillet over medium heat, in hot oleo, cook onion until tender. Add remaining ingredients, except parsley. Heat to boiling. Reduce heat to low. Cover and simmer 5 minutes or until hot. Garnish with parsley.
Combine brown sugar, cornstarch, salt, vinegar, pineapple juice and soy sauce in a saucepan. Cook until mixture is clear and slightly thickened, stirring constantly. Place ham in	a casserole;	add onion slices, green peppers and pineapple.	Pour sauce over and bake at 350° for 1 1/2 hours.
Sift together flour, baking powder, baking soda, salt and cinnamon; set aside. Beat eggs in large bowl until frothy; gradually beat in sugar and oil. Add chocolate, vanilla and almond extract. Fold in dry ingredients. Squeeze excess moisture from zucchini; fold zucchini, nuts and dates into batter. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes (cake will appear moist). Let stand inverted on wire rack 20 minutes; remove pan. Cool cake completely. Frost with butter frosting or a chocolate glaze, if you wish. Makes 10 to 12 servings.
Beat egg white with salt until stiff. Gradually beat in sugar mixed with spices. Fold in chopped walnuts. Drop from teaspoon onto a well-greased cookie sheet. Top with golden Diamond walnut halves. Bake at 250° for 35 to 40 minutes. Makes about 2 dozen.
Mix all together and put in 9 x 12-inch pan. Dot top with margarine. Sprinkle 1 cup of corn flakes (crunched up) on top. Bake at 350° for 1 hour and 15 minutes. Serves 8 to 10 adults.
Combine pudding mix, milk, pumpkin and spices in large bowl or electric mixer on low speed for 1 minute. Pour into baked 9-inch pie shell. Chill. Serve garnished with prepared whipped topping.
Cook and drain peas; cool. Break up (don't cut) lettuce in salad bowl. Chop green onions and dice celery. Sprinkle this over lettuce. Sprinkle peas on lettuce, next. Spread mayonnaise over peas. Sprinkle mayonnaise with Parmesan cheese. Crumble bacon on top*. Cover well and refrigerate overnight.
Make regular pie crust to fit a 10-inch pie tin and bake it. Beat eggs. Add milk, butter, parsley, onion, lemon juice, Worcestershire sauce and mustard. Fold in cheese and salmon. Pour into pie shell. Bake for 20 to 25 minutes or until brown in 375° oven.
Freeze 1 quart ginger ale for cubes. Boil sugar and water for 5 minutes. Combine with juices and tea. Chill. Before serving, add chilled raspberry soda. Float ginger ale cubes and mint leaves. Serves 40 punch size cups.
Cream butter. Add sugar, beating well. Add eggs, one at a time, and beat after each addition. Combine flour, baking soda and salt. Add to creamed mixture, mixing until just blended. Add orange rind, vanilla and yogurt. Mix well. Pour batter into a well-greased and floured 10-inch Bundt pan. Bake at 350° for 1 hour or until cake tests done. Cool 15 minutes and remove from pan. Cool on wire rack.
Combine cream cheese and salad dressing, mixing until well blended. Add remaining ingredients; mix well. Chill. Put round drinking glass in center of platter. Drop tablespoons of mixture around glass to form wreath. Smooth with spatula. Remove glass. Garnish with chopped parsley and green pimiento. Make a bow from red pimiento. I use canned ones. Serve with crackers or Triscuits.
Saute garlic in butter and oil. Cut sausage into bite size pieces and saute until brown. Add vegetables and lightly toss. Cook until tender. Add the cream, chopped basil and the halved tomatoes; cook until the tomatoes are heated through. Serve over hot pasta. Garnish with chopped parsley, basil and Parmesan cheese. Serves 6 to 8.
Make layers, using a large, round, flat plate. Layer coarsely grated egg whites, coarsely grated cheese, chopped and drained tuna, 1/2 cup mayonnaise, minced onion and coarsely grated egg yolks.
Sift all dry ingredients together. Add the oil, food coloring, buttermilk, vinegar and eggs. Mix. Bake in 3 layer pans that have been greased and floured. Bake at 350° for 25 to 30 minutes.
Squeeze the orange. Add boiling water to make 1 cup. Cut up orange rind fine, then add orange juice and boiled water. Add vanilla, oil and slightly beaten eggs. Add the flour, baking powder, sugar, salt and baking soda. Blend well. Add nuts and raisins. Grease pans (1 large loaf pan or 2 small). Bake at 350° about 1 hour.
Mix flour with salt. Cut in shortening until particles are size of small peas. Add cheese; mix lightly with fork. Add water to make stiff dough.
Break up tortillas in the bottom of a 9 x 13-inch pan. Brown hamburger; drain. Add onion and 2 cans of kidney beans; mix, and pour over tortillas. Stir together Ro-Tel, hot taco sauce and cream of chicken soup; pour over mixture. Top with the cheeses. Put in 350° oven until cheese melts.
Melt margarine, peanut butter and chocolate chips together and stir until creamy. Pour over cereal and mix until well coated. Pour into paper or plastic sack with powdered sugar and shake. Use enough powdered sugar to coat cereal.
Combine first 3 ingredients in a heavy saucepan. Whisk together milks and egg yolks; stir into dry ingredients. Cook over medium heat, whisking constantly, until smooth and thickened. Remove from heat and stir in vanilla.
Soften cream cheese and mix with olives, chilies and nuts. Spread mixture thinly on a flour tortilla; lay another tortilla on top and spread another layer on that. (I usually use 5 layers.) Press edges together firmly. Chill. Can be cut into fingers or squares. Put damp paper towel over all to keep edges from curling or drying out.
Stir together first 5 ingredients in a large bowl. Add butterscotch morsels, raisins and nuts; mix well. Combine egg and milk in a separate bowl; 1 into mixture. Add applesauce and beat mixture vigorously by hand for 30 seconds. Pour into a large greased loaf pan (about 9 1/4 x 5 1/4 x 2 1/2-inch) and bake in a 350° oven for 50 to 60 minutes. Cool completely before slicing. Serve it for breakfast, dessert, snack or anytime!
Heat oil in skillet on medium heat. Add chicken, onion and pepper. Cook and stir until chicken is cooked thoroughly. Add corn, broth and salsa. Bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork. Sprinkle with cheese. Let stand, covered, 2 minutes or until cheese melts. Makes 4 servings.
Beat oleo, sugars, eggs and vanilla. Beat in flour, soda and salt. Stir in oatmeal and coconut. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 minutes.
Brown hamburger meat, rinse meat and add chopped onion and small amount of water. Saute. Add taco seasoning. Add Ro-Tel tomatoes (mashed) and cheese. Additional cheese may be needed to thicken. Taste to see how hot, and if you are crazy, add peppers.
Cream sugars, oil, butter, eggs and vanilla. Sift remaining ingredients together. Add to creamed mixture and mix well. Drop by teaspoon onto a greased cookie sheet and flatten with a spoon. Bake at 350° for about 12 minutes. Makes about 5 dozen.
Drain sweet potatoes and place in casserole dish. Add melted oleo and apple juice concentrate. Bake at 400° for 45 minutes.
Dice tomatoes and fresh garlic, if used. In a frying pan, heat oil on medium heat. Add garlic and saute for 1 minute. Add tomatoes and saute until tomatoes are soft and tender. Add spices and water. Simmer 30 minutes. Serve over pasta or on top of meatballs.
Cook ground beef with chopped onion. Drain. Add tomatoes, salt and pepper in a casserole dish. Put layer of rice, layer of sauce and layer of cheese. Continue; make sure cheese is last layer. Bake 30 minutes at 350°. Serves 6 or more.
Mix ground beef, oatmeal and salt and pepper. Make meatballs the size of golf balls. Brown in oil. Place in a baking dish. Make gravy in skillet used to brown meat. Cover meatballs with gravy. Bake at 350° for about 45 minutes. Serve with mashed potatoes.
Melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Then boil, without stirring, for 5 minutes. Remove from heat, stir in soda and vanilla. Gradually pour over popcorn, mixing well. Turn into 2 large shallow baking or roasting pans. Bake at 250° for 1 hour. Stir every 15 minutes. Cool completely. Store in tightly covered containers.
Slice potatoes about 1/4 inch thick. Arrange potato and onion slices in microwave-safe dish, placing smaller pieces in the center. Combine water, butter and herb. Pour over potatoes and onions. Cover and cook on High for 10 to 12 minutes or until potatoes are tender. Stir before serving.
Mix and sift dry ingredients. Add milk gradually, eggs well beaten and butter. Bake in a buttered, shallow pan, in a hot oven, 400°.
In medium bowl, combine mayonnaise and vinegar. Stir in cabbage, tuna, carrots, green pepper and onion. Cover and chill. Just before serving, add potato chips; toss lightly. Makes 6 servings.
Add lentils and all other ingredients to 1/2 gallon water in large soup pot. Bring to boil. When onion and carrots are very soft, lower heat and cook over low boil until lentils are tender. Stir constantly.
Melt butter. Add flour and sugar mixed together. Mix and add eggs one at a time, beating after each egg. Add milk and pineapple and mix well. Add vanilla and coconut and mix. Makes four 9-inch pies in shallow pie dishes and two deep dish pies. Bake at 350° for 1 hour or until pie is golden brown.
Thoroughly cream shortening, butter and sugar, add eggs; beat well. Sift dry ingredients, add to creamed mixture; add nuts. Drop from teaspoon, about 2 inches apart, onto greased cookie sheet. Bake in moderate oven (350°) 12 to 15 minutes. Makes 5 dozen.
Add well beaten egg and milk to corn meal. Add hot melted shortening and minced onions just before frying. Fry tablespoon of batter in deep fat. Excellent when served with fish. Frying in grease used for frying fish adds an extra delicious flavor to hush puppies.
In mixing bowl, stir together biscuit mix, cheese and pepper. Stir in beaten eggs just until mixture is moistened. Fold in zucchini. In a 10-inch skillet, melt butter. Using 2 tablespoons mixture for each round, cook 4 rounds at a time for 2 to 3 minutes on each side, or until golden brown.
Melt margarine and chocolate over hot water in double boiler. Stir in milk and sugar alternately. Add salt. Use low heat and cook at least 30 minutes, stirring occasionally. Cook over water to reheat any remaining sauce.
Dice scallions. Cut dried beef into small shreds. Mix all ingredients. Shape into 2 balls. Roll balls into crushed walnuts. Freeze.
In large bowl, place Ricotta, cream cheese and sour cream. Beat until smooth. Add eggs one at a time. Add rest of ingredients. Pour into 9-inch spring-form pan that has been greased and floured. Bake at 350° for 1 hour. Turn off oven; let cake set 1 hour and don't open oven door. Remove cake from oven; let cool in pan for 45 minutes. Remove pan sides. Refrigerate. Serve with cherry pie filling or sprinkle with cinnamon.
Place the spices in a bag of fine cheesecloth.	Peel & cut into thin slices the lemons and oranges, mixing with the apple cider and pineapple juice. To this add the bag of spices and bring to a very low simmering boil. Stir as it simmers for approximately 15 minutes, then add salt and stir vigorously. Just prior to serving, add as much rum as preferred.
While your pasta is cooking, saute the shallots in butter for about 2 to 3 minutes. Now stir in the chicken broth. Boil gently for about 3 minutes. Remove from the heat and stir in the heavy cream. By this time the pasta should be ready to be drained. The last step is to add the drained pasta, sour cream, cheese and chives. Toss and heat through but don't boil. Go get a nice glass of wine and mangia!!
Spray tube pan with Pam. Sprinkle nuts and raisins in pan. Put in roll dough. Sprinkle dry pudding on top. Sprinkle sugar on. Melt butter and pour on top. Sprinkle with cinnamon. Let rise overnight. (Cover with towel.) Bake at 350° for 25 minutes. Cool 5 minutes, then flip onto plate.
Use deep round dish. Cut pound cake and layer cake and strawberries; beginning with cake and ending with strawberries. Top with: egg yolks beaten with confectioners sugar. Beat this until mixture is pale yellow. Add the whipped cream or Cool Whip. Mix well. Refrigerate. Is better when sets several hours to allow cake to absorb juice from berries.
Peel, cook and mash squash. Saute onion. Add cracker crumbs, cream and salt to taste. Mix in squash. Pour into casserole dish. Cover with bread crumbs. Bake for 30 minutes at 350°.
Cook frozen vegetables. Drain off water. In large mixing bowl, add cooked vegetables and mayonnaise, onion and grated cheese. Spread in greased baking dish. Add crushed Ritz crackers over top of casserole. Melt margarine and pour over top. Bake at 350° for 20 to 30 minutes.
Cream shortening, sugar, salt, eggs and flavors. Make a paste of cocoa and food coloring. Add to first mixture. Alternately add flour and buttermilk. Mix soda and vinegar in a small bowl; add to batter. Blend. Bake in three 8 or 9-inch pans that have been greased and floured. Bake for 20 to 25 minutes at 350° or until tests done. Let cool completely. Cover with frosting.
You will also need 8 to 10 (7 ounce) paper cups.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips and nuts. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375° for 9 to 11 minutes.
Combine all ingredients. Bake in a 9 x 9-inch or equivalent pan at 350° for 30 minutes or until brown.
Combine pie filling, sugar and milk. Microwave at High 4 minutes; stir well. Cook 2 minutes longer; stir again and cook 2 more minutes until mixture comes to a boil. Add cream cheese, blending until smooth. Pour into pie shell; chill at least 3 hours.
Mix together all of the ingredients and spread mixture out on waxed paper. Melt almond bark in microwave and pour over mixture. Let cool and crumble up. Store in covered container.
Combine first five ingredients; stir well. Dip chicken into honey sauce; coat well. Place in greased 9 x 13-inch baking dish. Reserve remaining sauce. Bake at 375° for 1 hour, basting occasionally with remaining sauce.
Cook rice as usual. Saute onion, pepper and celery in butter until tender. Stir into rice and corn the cheese and chopped jalapeno peppers. Pour into lightly greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Mix together in large covered jar. Wash and cut cukes into strips and put into jar mixture. Ready to eat instantly but the longer they are in the jar, the more dill they become. As you take some out, add more cukes.
Combine dry milk, water and vanilla, stirring to moisten. Add honey and peanut butter. Spread between graham crackers or regular crackers. The spread can also be formed into balls, chilled and eaten as candy. Keeps well in refrigerator, but difficult to spread when cold.
Saute Onions in Butter; add Flour, then everything else except Tuna. Cook; stir constantly, until thick. Stir in Tuna. Dump this mixture over bed of Rice.
Soften the butter or margarine. In a mixing bowl, cream together the butter (margarine) and sugar. Add eggs, milk and vanilla; beat well. Stir together the flour, baking powder and salt. Add to creamed mixture and beat until blended. Divide dough in half. Cover and chill about 1 hour. On a ligthly floured surface, roll each half of dough to 1/8 inch thickness for thin crisp cookies or 1/4 inch thickness for thick cookies. Cut into desired shapes with cookie cutters. Place cookies on ungreased cookie sheet. Bake thin cookies in 375° oven for 7 to 8 minutes. Bake thick cookies for 10 to 12 minutes. Remove from cookie sheet; cool on wire rack. Makes about 4 1/2 dozen thin cookies or about 2 1/2 dozen thick cookies.
Mix first 3 ingredients in double boiler over water. Mix the next 4 ingredients together and roll into small balls. Take toothpick and dip balls in chocolate mixture. Makes large amount.
Heat leftover rice in microwave oven. Top with warm milk, cinnamon and sugar.