HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove casing and brown sausage. Remove sausage; drain and reserve 1 tablespoon drippings. Saute onion and garlic in drippings. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring all to a boil, then reduce heat and simmer 30 minutes uncovered. Skim fat from soup and stir in zucchini, tortellini, parsley and pepper. Simmer covered 35 to 40 minutes. Sprinkle on Parmesan cheese when serving.
Melt chocolate morsels in oil. Mix all other ingredients well, then add melted chocolate morsels and oil to other mixture. Bake in greased and floured tube pan for 1 hour at 350° or until tested done.
Saute onion in butter until soft and pale yellow. Remove from heat and stir in sour cream, sugar, vinegar and seasonings. Pour over cooked broccoli and sprinkle with cashews. Serve hot. Serves 4 to 6.
Combine ingredients in saucepan. Cover and bring to boil. Reduce heat. Simmer 30 to 40 minutes.
Fry apples with margarine in nonstick skillet until softened. Crumble bread into beaten egg. Mix until bread is soaked like French toast. Pour into skillet with apples. Add cinnamon and sugar (or Sweet 'N Low). Continue to fry until bread is toasty and apples are turning brown and are done.
Heat water to boiling in a 3 qt. saucepan. Reduce heat to medium-low. Stir in everything except egg and Ramen noodles (including bouillon and seasoning packet from Ramen noodles). Stir, wait a few minutes for vegetables to heat up. Crack egg and drop yolk and white into soup while stirring constantly. Break up Ramen noodles and add to soup. Cook 3 minutes, stirring occasionally, or until noodles are softened. Serve immediately. (Does not keep well overnight since noodles thicken.)
Boil and mash potatoes with milk and blend in other ingredients. Once smooth, transfer to a casserole dish and bake at 350° for approximately 20 minutes. Allow room in dish for potatoes to rise.
Cover bottom of skillet with oil. Add rice to hot oil and stir until brown. Add onion, pepper, tomato puree and garlic salt. Add enough water to cover rice mixture. As the rice cooks, continue adding water until rice is tender.
Place meat in 7 x 11-inch pan. Add vegetables. Blend salt, sugar and tapioca. Sprinkle over meat and vegetables. Add tomato juice. Cover pan with foil, sealing tightly around edges. Bake at 250° for 4 hours.
Combine all ingredients in a greased 2-quart casserole, pouring tomatoes over top. Bake covered in a 350° oven for 1 hour or until potatoes and carrots are tender.
Mix graham cracker crumbs, sugar and margarine in a 13 x 9-inch pan. Press evenly onto bottom of pan. Arrange banana slices on crust.
Crumble ground beef in microwave safe colander, place in microwave safe bowl, stir in onions. Cook on High for 5 to 6 minutes until no longer pink. Discard drippings. Pour into 2 1/2-quart Pyrex casserole dish and mix remaining ingredients. Cover and microwave on Roast for 15 to 20 minutes.	Let stand 5 minutes before serving.
Combine cake mix, undrained fruit, 1 cup coconut and eggs. Blend and pour into 9 x 13-inch greased and floured pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes.
Brown hamburger; drain. Pour in Ragu and heat up. Cook noodles according to package directions. Grate cheeses. In casserole dish, layer hamburger mixture, noodles, then cheeses; repeat. Bake at 350° for 30 minutes. Cheeses should be golden on top.
Slice fresh carrots lengthwise. Cook in water until tender. Place carrots in baking dish. Combine other ingredients and pour over carrots. Bake at 325° for 45 minutes.
In large bowl, combine 1/2 cup ketchup, tomato juice, salt, peppers, eggs, breadcrumbs, onion and 2 teaspoons mustard. Mix thoroughly. Add ground beef. Mix. Press beef into a 5 X 5 loaf pan. Combine 1/4 cup ketchup, 1/2 teaspoon mustard and brown sugar and spread over meatloaf. Bake at 400° for 35 to 40 minutes or until done. Garnish with fresh herbs, if desired.
Preheat oven to 400°. Spoon thawed spinach souffle into barquettes and bake on greased baking sheets until golden (about 10 minutes). Sprinkle with Parmesan. Serve hot.
Beat 20 minutes; it will double in amount. Fold in 1 (9 ounce) container of Cool Whip. Pour over crust. Put in freezer. Serve from freezer as needed.
Break Ritz crackers coarsely into pastry lined plate. Combine water, sugar and cream of tartar in saucepan; boil gently for 15 minutes. Add lemon juice. Pour syrup mixture over crackers. Dot with butter and sprinkle with cinnamon. Cover with top crust. Bake at 425° for 30 to 35 minutes.
Heat brown sugar, corn syrup and butter to boiling over low heat, stirring constantly; remove from heat. Stir in cream and vanilla. Cool completely; stir just before serving.
Pour boiling water over chopped dates and baking powder and set aside to cool. Beat egg yolks and sugar and add to cool dates. Add flour, nuts, vanilla and salt; mix well. Fold in stiffly beaten egg whites. Bake in loaf pan (8 x 4 x 2-inch) in 350° oven for 1 hour or more.
Combine ingredients, except cheese and potato chips. Toss lightly and put in greased 2 quart casserole. Sprinkle with cheese and potato chips. Bake in a very hot oven at 450° for 10 minutes. Serves 6.
Rub hands in butter. Melt together marshmallows and oleo. Add coloring and vanilla. Stir in corn flakes. Drop by spoonfuls on wax paper. Put spoon in handle in center and form wreath shape. Add cinnamon candies for holly berries. Yields 2 dozen.
Grind first 6 ingredients together. Add poultry seasoning, salt and pepper to taste. Mix well. Pack loosely in turkey. Excess stuffing may be placed in aluminum foil and baked in end of roaster with turkey, or placed in greased pan, covered with foil and bake separately. When ready to serve, remove from turkey and pan and place in heavy lightly oiled skillet over medium heat. Add enough broth or water to make a thick stirring consistency. Stir occasionally until lightly browned. Serve immediately.
Melt margarine and mix with dressing. Put layer in bottom of baking dish. Add half of chicken. Heat soups in saucepot. Pour half over chicken. Repeat layers using half of remaining dressing mix, all of chicken and all of the soup. Top with remaining dressing mix. Bake 30 to 35 minutes at 300°.
Combine first 7 ingredients. Cook 5 minutes. Pour over popcorn and stir well. Bake at 250°. Stir every 15 minutes, until done.
Mix first 6 ingredients. Shape 1/4 mixture around each marshmallow. Roll in crushed corn flakes. Place in buttered baking dish. Cover. Bake at 350° for 30 minutes or until marshmallows begin to ooze. Makes 8 servings. May be frozen and baked when needed.
Mash 1 pint of strawberries and add enough water to make 2 cups. Put the other pint in the pie. In a saucepan put the 2 cups of strawberries and water. Add cornstarch and sugar.
Mix dry ingredients in a large bowl. Beat eggs; add oil. Add liquid to dry ingredients and mix well. Mixture can be stored in refrigerator in a covered container for 6 weeks. Do not stir when you spoon batter into muffin tins. Bake at 400° for 15 to 20 minutes.
Mix first 5 ingredients. Bring to boil; boil for 1 minute, stirring constantly. Remove from heat. Beat in sugar, then extract. Ice cake before frosting cools.
Before you start, sample the rum to check for quality. Good, isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure the rum is really good, pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat. With an electric mixer, beat 1 cup of butter in a fluffy bowl. Add 1 seaspoon of thugar and beat again.
Brown beef. I cut up a cheap piece of steak or roast (ground meat is fine). I don't use stew meat. Add to your Dutch oven or large boiler in which you have boiled several carrots. The carrots should have been boiled only for a short time. Add cut up potatoes, tomatoes and cream-style corn. Boil a cup of water; add bouillon cubes. Add to soup mix. Cut up okra is good to add if you have it. Also add celery and onion (cut up, but not real fine). Boil for 5 or 10 minutes. Simmer for an hour or two. I serve with cornbread.
Prepare cake mix according to directions. Stir in 1 cup chocolate morsels. Pour into two greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes or until done. Remove layers and let cool. Brush brandy over layers. Spread preserves between cake layers. Melt remaining morsels, stirring frequently. Remove from heat; gradually stir in sour cream, blending well. Spread frosting on cake. Sprinkle with pecans. Cover and chill.
Mix cereal, pretzels and nuts in a bowl. Set aside. Heat the chips in a microwave bowl for 1 minute or until melted. Stir. Pour over the cereal mixture, stirring until well coated. Spread on waxed paper to cool. After completely cooled, break into small pieces.
Mix all ingredients except cheese and crackers. Layer with cheese and crackers between layers and on top. Or pour into a baking dish. Put crackers and cheese on top. Bake in a 400° oven until brown.
Combine diced apples, celery, nut meats and mayonnaise. Prepare lime jello according to directions on package. When slightly thickened, fold in mixture and turn into 1-quart mold or individual molds. Serve on lettuce leaves.
Cream the butter and sugars together, then add the remaining ingredients. Mix well. Bake for 8 to 10 minutes at 350°.
In a large bowl, blend squash, onion, egg, flour, salt, 1 teaspoon garlic and pinch of pepper. In a large frying pan, heat 2 teaspoons oil over medium heat. Spoon 1/4 cup squash mixture per pancake (it should hold 3 cakes), pressing to form 3-inch rounds. Cook until edges are lightly browned, about 3 minutes. Turn and cook until edges on the other side are lightly browned (3 minutes more). Remove to plate and keep warm. Repeat with remaining squash using 2 teaspoons oil per batch. When all cakes are cooked, add tomato, the remaining garlic and oil to pan and cook 2 minutes. Serve cakes with dollop of tomato.
Scald milk and cream in top of double boiler. Combine flour, cornstarch, sugar and salt. Add to scalded milk and cook until smooth and thick. Cook 15 minutes longer, constantly stirring. Stir a small amount into egg yolks that have been beaten. Return to double boiler and cook a few minutes longer. You can use bananas or 1/2 cup coconut, if you wish. Use beaten egg whites for topping, if you wish.
Heat 2 cups or 1 can crushed pineapple, sugar and lemon juice. Boil a minute or two. Soak Knox gelatine in 1/2 cup cold water for 10 minutes, then add to the hot pineapple mixture. When cool and beginning to set, add the grated American cheese, pimento and green pepper. Mix thoroughly. Add the whipped cream. Stir thoroughly; let set.
Slice apples into 8-inch pan. Combine together all other ingredients until crumbs. Put on top of apples. Bake 45 to 60 minutes in 375° oven.
Combine beef, wine, consomme soup, salt, pepper and onion in casserole. Mix flour with crumbs. Stir into casserole mixture.
No Cooking, no baking. Drain pineapple, crush zwieback into crumbs and mix butter. Make layers of zwieback and pineapple, starting and ending with zwieback. Chill 2 hours or more. Serve lots of whipped cream and a garnish of more crushed pineapple in the center.
Heat oven to 400°. Lightly grease pie plate (10-inch). Cook broccoli or cauliflower in salted water for 5 minutes; drain. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingredients until smooth for 1 minute with beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center adn edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting.
Cut sweet potatoes into 1 1/2-inch squares. Drizzle olive oil on top. Sprinkle all other ingredients. Put in roasting pan. Bake at 350° for 45 minutes; turn. Bake 45 minutes more. Turn oven to 425° for last 10 minutes, until potatoes are nice and crisp.
Peel and dice potatoes, then place in the distilled water and boil until approximately over half done (approximately 10 minutes). Now cut and dice celery to a fine texture and add to water and potatoes. At the same time, add semolina pasta and veggie spirals. Boil until celery is tender. At this time, the semolina pasta and veggie spirals will be done. Take off stove and add soy milk, sea salt and some parsley, if desired.
Mix all ingredients together and put on white bread circles directly before serving, otherwise your bread will get hard. OR you can serve with corn chips. You can also serve this recipe hot with toasted bread squares.
Place pineapple chunks in dish. Mix sugar, flour and cheese; place over pineapple. Mix crackers and margarine; sprinkle over. Bake at 350° for 25 to 30 minutes.
Stir chili hot beans, tomatoes with onions, chili powder and Tabasco sauce into ground beef. Simmer about 5 to 10 minutes. Layer in a 9 x 13-inch pan in this order:
Preheat the oven to 450°. Dry the potato slices in a cloth. Rub the garlic around the inside of a baking dish. Butter the dish well, using a third of the butter and arrange the potato slices in layers. Season the layers with salt and sprinkle top lightly with nutmeg. Pour over the cream. Dot the remaining butter over the surface. Bake in the oven for 10 minutes. Then lower the heat to 350° and cook for another hour. For less rich potatoes, use milk. Makes 4 servings.
Add egg, sugar and oil. Mix together. Sift all dry ingredients. Add to mixture alternating with sour milk. Add blueberries by folding into mixture. Will make a large cake or thicker small one. Bake at 350° for 30 to 45 minutes depending on size of pan used.
Mix together and spread on cookie sheet lined with wax paper. Melt 1 pound chocolate and pour over mixture, coating all the ingredients. Chill, then break up in different size pieces.
Salt and pepper beef to taste and roll in flour. Brown in a skillet with oil or shortening; drain. Place beef in a casserole dish with the vegetables.
Beat the eggs until light and fluffy. Add sugar and beat again. Add the melted butter and stir vigorously. Add mashed bananas and soda. Sift together dry ingredients and fold into batter. Dust the raisins and chopped nuts with a little flour and add to mixture. Bake at 350° for about 55 minutes. Let cool and spread hot Vanilla Glaze over top of cake.
Combine onion, garlic, oil, lemon juice, red pepper, ginger and black pepper. Place chicken into plastic bag in deep bowl. Add marinade. Tie bag closed. Refrigerate several hours. Drain and reserve marinade. Pat chicken dry. Place on grill, bone side down over medium hot coals. Grill 30 to 35 minutes. Turn often and brush with marinade. (May be baked in 350° oven until meat is tender. I leave marinade with meat when baking in oven.)
Combine first 2 ingredients in pie pan. Melt margarine; stir in garlic powder. Sprinkle chicken with salt and pepper. Dip in garlic/margarine mixture. Roll in crumbs. Sprinkle in paprika. Arrange in 12 x 8 x 2-inch dish. Cover with wax paper. Microwave on High 8 to 10 minutes. Rearrange chicken (do not turn). Cover. Cook on High 8 to 12 minutes until done.
Combine 2 1/2 cups water and salt in a medium saucepan. Bring to a boil and add rice. Cover, reduce heat and simmer 20 minutes or until rice is tender and water absorbed. Pour 1/2 cup boiling water over raisins. Let stand 1 minute. Drain raisins; set aside. Combine butter and curry powder, stirring to blend. Stir curry mixture, raisins and walnuts into cooked rice. Yield: 4 servings.
Bring sugar, butter and milk to a boil; remove from heat immediately. Add oats, coconut, salt and chocolate. Mix. Drop by teaspoons on waxed paper. (If batter is too sticky, add more oats until it is the correct consistency.) Cool. No baking needed!
Crush potato chips and chunk wieners. Place in casserole alternating layers of corn chips and wieners. Bake in a 350° oven for about 1 hour.
Mix all ingredients and 1 slice of cheese together in a pan over low heat. Stir until cooked done. Spoon into plate immediately. Place other 2 slices of cheese on egg omelet.
Stir together flour, cornmeal, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Make a well in center of mixture and set aside. Stir together buttermilk and undrained can of chili peppers. Add buttermilk mixture all at once to dry ingredients and stir just until moistened. Turn out dough on floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or until dough is smooth. Pat dough out to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter. Dip cutter into flour between each cut. Place biscuits on ungreased baking sheet. Bake at 450° 12 to 15 minutes or until golden brown. Serve hot with butter.
Mix all ingredients together. Divide into 4 to 6 patties. Broil for 7 minutes, turning once. Serve on egg twist buns.
Saute vegetables and mushrooms in oleo. Add olives, hamburger, soup, sauce and noodles. Mix and pour into a large baking dish. Top with shredded Mozzarella cheese and bake for 30 minutes at 350°. Tastes like pizza in a casserole.
Boil or steam shrimp. Cut into small pieces. Marinate in juice of lemons at least 2 hours. Add Worcestershire sauce, grated onion and mayonnaise. Give some time for flavors to meld.
In 2-quart casserole, mix all ingredients. Cover. Bake at 350° approximately 1 hour or until liquid is absorbed. Stir occasionally.
Mix all ingredients, except soda, in 4 to 5-quart dish. Microwave on High for 4 minutes. Take out and stir. Microwave on High for 4 minutes again. Take out and stir. Microwave again on High for 4 minutes. Take out and add 1 teaspoon baking soda until foamy. Microwave for 1 more minute on High. Whip until tacky (about 1 minute). Drop by teaspoons on foil. Cool.
Cook pasta, using package directions; drain. Brown ground chuck in heavy 5-quart saucepan, stirring until crumbly; drain. Add olive oil, onion, carrots and hot pepper flakes. Cook until vegetables are tender. Add tomatoes, basil, rosemary and oregano. Bring to boil. Add beans and pasta; mix gently. Season with salt and pepper. Simmer for 2 minutes. Garnish servings with cheese and parsley. Makes 6 servings.
Mix all together. Bake at 450° for 20 to 25 minutes.
Layer the pickles and dill in a pickling crock (or plastic container). Mix remaining ingredients in bowl until salt is dissolved. Pour mixture in crock. Add a little water if required to cover cukes and weigh the cukes down with a plate. Cover. Will be pickled in 3 to 4 days at room temperature. Keep in fridge afterward for several weeks.
In large bowl, combine 1 cup flour, wheat flour, yeast and salt; mix well. Heat milk, water, honey and shortening until warm (115° to 120°). Add to flour mixture; add egg. Mix at low speed until moistened, then at medium speed 3 minutes. Stir in rest of flour. Knead on floured board about 5 minutes. Place in greased bowl and let rise until doubled (1 hour). Punch dough down. Divide into 2 parts. Shape into loaves and let rise in bread pans until double (about 30 minutes). Bake at 375° for 35 to 40 minutes. Remove from pans and cool on wire rack.
Wash roast and pat dry. Add salt and pepper to taste. Roast at 450° for 20 minutes. Reduce heat to 350° and cook 15 minutes per pound. Comes out medium-rare. Adjust for more well done.
Stir cottage cheese and dry jello until mixed well. Add all the next ingredients in order. Mix well and chill.
Heat oven to 450°. Mix 1 1/2 cups milk and the soup in ungreased rectangular baking dish (13 x 9 x 2-inches). Stir in chicken, mixed vegetables and mushrooms. Bake, uncovered, about 25 minutes or until hot and bubbly.
Cream sugar and butter; add syrup, salt and vanilla and beat well. Beat in eggs, one at a time; add pecans. Pour into pie shell and bake at 350° for 1 hour or until knife comes out clean.
Gel cranberries. Dilute jello in water; pour over top. Mix. Refrigerate until gelled. Blend cream cheese and crushed pineapple (drained) with mixer. Fold in Cool Whip. Put on top of set jello. Sprinkle with crushed nuts.
Filling: Blend cream cheese, egg yolks, 3/4 cup sugar and 1 teaspoon vanilla; beat until lemon color. Beat egg whites until stiff. Fold into cream cheese mix. Bake at 375° for 20 to 25	minutes in 13 x 9-inch pan. Cool for 1 hour.
Cream the cheese until smooth. Add next three ingredients and mix well. Stir in onion and cucumber. Put in covered container. Chill one hour before serving.
Brown beef and onion in skillet; drain and add salt and pepper. Stir in ketchup and tomato sauce and heat thoroughly. Turn into an 8 inch square casserole dish. Cut cheese into strips and sprinkle over meat. Top with biscuits. (If desired, use 6 biscuits in casserole and bake remainder.)
Mix rhubarb, sugar, marshmallows and jello. Pour into 9 x 13-inch greased bottom of pan. Mix cake as directed and pour over rhubarb mix. Bake 1 hour at 350°.	Top with Cool Whip before serving.
Cook the 2 cups of cranberries in just enough water to almost cover. Cook and mash until juice is out. Put through a strainer and add enough water to make 2 cups of liquid. Put back on the stove, add the sugar and bring to a boil. Add a scant 1/3 cup of Cream of Wheat slowly to thicken. Let cool and then whip. Serve with cream.
Cook broccoli for 5 minutes. Mix broccoli, onion, mushrooms and cheese. Pour into a 9 x 13-inch pan. Beat remaining ingredients until smooth. Pour over broccoli mixture. Bake at 400° for 35 to 40 minutes. Makes 4 servings.
Cook first 3 ingredients in a 4-quart cooker on high until forms a ball (test in cold water). In a large mixing bowl beat 3 egg whites stiff. Pour first mixture into egg whites slowly, beating on high speed. Keep beating until mixture can be kneaded like dough. On countertop sift confectioners sugar. Roll out and then spread peanut butter on. Roll up like a jelly roll. Cool and slice.
Cook carrots until barely tender; drain. In saucepan, gently cook onion in margarine 2 or 3 minutes. Stir in flour, salt, mustard, then milk. Cook, stirring until smooth. Add pepper and celery salt. In a 2-quart casserole, arrange layer of carrots, then layer of cheese. Repeat until all are used, ending with carrots. Pour on sauce; top with crumbs. Bake at 350° for 35 to 45 minutes. (Can be made the day before and refrigerated.)
Beat cream cheese with sugar until light and fluffy. Fold in Cool Whip. Slice bananas onto crust. Top with cream cheese mixture, then spread pie filling on top. Refrigerate.
In medium saucepan, heat the cider with the allspice, cloves and cinnamon and cook over moderate heat for 6 minutes. Add the sugar. Bring to a boil and cook for 6 more minutes. Serve piping hot in small punch glasses.
Steam broccoli until tender. Deep fry potato on high heat until golden and tender. Then deep fry carrots until tender. Drain and set aside vegetables.
Cut up butter and put in bottom of microwave dish. Add seafood chunks (in bite size chunks) on top. Add cream cheese, cut into cubes. Microwave 10 minutes. Stir; if not creamy, add more time. Can bake in a 350° oven for 20 minutes. Stir and cook 5 minutes more. Serve with French bread, cut into cubes.
Cream margarine and sugar. Add eggs one at a time, beating well after each addition. Sift first 6 ingredients together and add the creamed mixture alternately with buttermilk. Add remaining ingredients and mix thoroughly. Drop by teaspoonful onto greased cookie sheet. (I spooned batter into small paper bonbon size baking and party cups and placed cherry on top.) Bake at 325° for 20 to 25 minutes. While warm, sprinkle with sherry or brandy, if desired. (I prefer them without the booze.) Makes about 12 dozen miniature cakes.
Heat water and bouillon cube to boiling. Add broccoli and carrots. Cook 5 minutes or until tender. Remove from heat and do not drain.
Mix first 3 ingredients. Boil until berries pop. Add Jell-O. Cool. Add last 4 ingredients and stir. Chill.