HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sauce and add to sausage. Bake covered in 325° oven for 1 hour. Serve hot in a crock-pot dish. Better if made ahead. Add chunks of pineapple for that "little something extra."
Mix all ingredients together except carrots. Add cooled carrots and mix thoroughly. Marinate for 2 or 3 days. When carrots are used up, add more. Keeps for 4 weeks.
Saute green pepper, onion and chives in butter. Quarter biscuits. Combine all ingredients (be sure biscuits are well-coated with butter). Pour into ungreased Bundt pan. Bake at 350° for 30 minutes.
Soak tomatoes 24 hours in lime solution. Rinse well at least 4 times. Combine vinegar, spices, sugar, and salt; add tomatoes and cook for 30 minutes. Remove tomatoes from the mixture. Continue to cook the mixture until it becomes a thick syrup. Pack tomatoes into sterilized jar; pour hot syrup over and seal immediately.
Mix all of the ingredients and pour into an unbaked pie crust. Bake at 400° for 25 to 30 minutes.
Cook sausage and onion in Dutch oven, stirring occasionally, until sausage is done; drain. Stir in sugar, salt, cabbage and tomatoes; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Heat oven to 400°. Prepare pie crust mix as directed for one crust. Shape pastry to fit top of 2-quart casserole. Mix flour and cold water; stir into hot sausage mixture. Pour into ungreased casserole. Place pastry over sausage mixture. Seal around edges. Slit top for steam to escape. Bake 25 to 30 minutes until crust is brown.
Mix sugar, oil, eggs and pumpkin. Sift flour into this mixture. Add water and mix until smooth. Pour into loaf pans or muffin tins. Bake at 350° until toothpick comes out clean.
*Choose at least 4. Suggestions: carrots, squash, cucumbers, green onions, cauliflower, broccoli flowerets, tomatoes, green and red pepper, olives, etc.
Cook carrots covered in small amount of boiling salted water for 5 minutes. Drain and set aside.
Dissolve yeast in 2 teaspoons sugar in warm water. Let stand 2 minutes. Add milk, sugar, shortening, salt and eggs. Blend in flour until you have a soft dough. Knead. Turn in greased bowl. Let rise until double. Punch down and make hot rolls. Let rise again. Bake in a 350° oven until golden brown.
Cook noodles a few minutes. Cook celery and onions 4 or 5 minutes. Fold everything together in 3-quart casserole. Bake at 350° for 1/2 hour.
Mix flour together, make a circle of flour. Make a hole in the middle. Place eggs in middle of flour and softly beat eggs in center of flour. Slowly add flour to eggs from each side and mix with eggs until completely blended. Knead dough, add a sprinkle of flour if sticky. Continue kneading (fold toward you and push away), turn dough and continue folding and pushing away from you and turning for about 5 minutes. Let dough rest about 15 minutes. Give a couple pushes and folds (make ball). Cut a piece the size of an egg, flatten and put in stretcher, take out, fold, add flour and repeat about 4 times. Change notch smaller and stretch again. Add spaghetti attachment and put dough through machine. Can be folded and stored for a few days or eat today.
In a Dutch oven brown meat in 2 tablespoons hot shortening, turning often. Add 2 cups hot water and next 9 ingredients. Cover and simmer for 1 1/2 hours. Stir occasionally to keep from sticking.
Sprinkle marshmallows in a greased 13 x 9 x 2-inch baking pan. Prepare cake batter according to package directions; pour over marshmallows. Spoon pie filling over batter. Bake at 350° for 1 hour, until a toothpick inserted near the center comes out clean. Cool. Frost with whipped topping. Store in the refrigerator.
Combine corn syrup, brown sugar, eggs, salt, vanilla and butter. Mix well, then add pecans. Pour into the unbaked pie crust. Bake at 350° for 45 minutes or until filling is set.
Combine first 6 ingredients and stir. Add tomatoes and Doritos just before serving and stir.
Mix 1 (3 ounce) jello and 1 package Knox gelatine (be sure to mix these 2 ingredients together dry before adding boiling water). Add 1 cup boiling water and stir until dissolved.
Mix 6 cups water with 4 cups sugar in a saucepan. Bring to a boil. Remove from heat and allow to cool completely. Blend bananas until smooth. Add bananas, lemon juice, orange juice and pineapple juice to sugar-water mixture. Freeze until firm. Thaw to mushy stage and add 2 bottles club soda. Serves 25 to 30.
Combine all ingredients in a heavy saucepan. Bring slowly to a boil and cook until mixture is clear. Pack in hot jars and seal at once.
Boil butter, sugar, cocoa and milk for 1 minute. Add oats, peanut butter and vanilla; mix. Drop teaspoonfuls onto wax paper. Let cool and harden. Enjoy!
Cook broccoli and onion in boiling water for 10 minutes. Add salt, Accent, garlic and cheese. Stir until cheese melts. Add butter, milk and cream; heat to boiling. Mix flour and water in jar. Shake until smooth. Add to soup, stirring until thickened.
Cook shells 14 minutes. Mix in small bowl the yogurt and orange juice. Mix rest of ingredients with shells. Add yogurt dressing and mix well.
Sift cake mix into large mixer bowl and add pudding mix, eggs, oil, club soda and nuts. Beat batter at medium-high speed for 4 minutes (this is very important). Pour batter into a greased Bundt, tube or 9 x 13-inch pan. Bake in 350° oven for 35 to 45 minutes or until cake tests done. Cool completely; frost.
Prepare pudding or pie filling mix as directed. Cool until lukewarm. With high speed mixer, whip softened cream cheese until light and fluffy. Gradually beat in pudding until smooth. Serve as pudding or pie filling. Garnish with whipped cream, if desired.
Sift flour once, then measure. Add baking powder and salt. Sift three times. Cream butter thoroughly and add sugar gradually. Continue creaming until light and fluffy. Add egg yolks and beat well. Add flour mixture alternately with milk, beating after each addition. Stir in vanilla and coconut. Fold in egg whites carefully. Bake in greased eight-inch pans at 350° for about 30 minutes or until done.
Combine chocolate chips, peanut butter and butter; melt in microwave or on stove until smooth. In large bowl (must have room enough for mixing), combine Rice Chex, pretzels, raisins and nuts; pour chocolate mixture over cereal and mix until well coated. In large white trash bag, place powdered sugar, then pour in coated cereal mixture. Tie bag and toss until all items are coated. Spread on wax paper to dry 10 minutes. Store in containers.
Mix all ingredients together; place in a baked or graham cracker pie shell. Refrigerate for several hours.
Combine cocoa, sugar and cornstarch in a 1-quart glass bowl and stir well. Gradually add milk. Stir well. Microwave milk mixture on High for 1 1/2 minutes. Stir well. Microwave on Medium-high for 1 1/2 minutes or until mixture is thickened. Add vanilla extract and stir well. You may double mixture. Do not forget the whipped cream! Enjoy!
Mix the cinnamon and applesauce. Add the glue; mix again. Roll 1/4-inch thick and cut. Use toothpick to make the hole for hanging the ornament with ribbon, etc. Let dry.
Mix together and cook until soft ball forms in cold water. Remove from heat and add marshmallows, peanut butter and vanilla. Watch closely because it takes a couple minutes to cook. Pour into pan and cool.
Sift flour and measure 2 cups; add salt and baking powder and sift again. Cut in margarine until fine mixture. Gradually add milk to make a soft dough. Flour wax paper or dough board. Pour soft dough onto floured paper or dough board and knead several times then firmly pat out to 1/2-inch thickness; cut with floured cutter. Makes 12 to 18 biscuits depending on thickness. Bake in preheated 450° oven for 12 minutes.
Preheat oven to 350°. Melt butter in a 13 x 9 x 2-inch baking dish or sheet cake pan. In a saucepan, heat sugar and water until sugar melts. Cut Crisco into flour like pie crust. Roll out on floured board into large rectangle, about 1/4-inch thick. Sprinkle cinnamon over apples; toss well. Spread apples over dough and roll up jelly roll style. Dampen edges of dough with water and pinch to seal. Slice into about 16 (1/2-inch) slices.
Brown the first 5 ingredients and cook 3 minutes. Meanwhile, combine spinach, soup, sour cream and rice. Add meat mixture and pour into a 9 x 13-inch baking dish. Top with cheese. Bake at 350° for 15 to 20 minutes or until cheese is melted. Cut into squares. Can be made a day ahead. Freeze leftover portions for later use.
Chop and mix all ingredients together. Let sit in refrigerator at least 2 hours, better if it sits all night. Serve with tortilla or corn chips, also good on warm tortillas or as a taco topping.
Heat soup; blend in cream cheese and Knox gelatine. Let cool. Add balance of ingredients and place in a well-greased mold pan. Let set until ready.
Melt carob chips in microwave or on stove. Add other ingredients. Spoon trail mix onto wax paper and cool. Eat.
Cook, until thickened, eggs, vinegar and sugar. Add remaining ingredients. Chill for 1 hour.
Over very low heat or in microwave, melt butter and chocolate squares. Place eggs in mixing bowl and beat until light. Add syrup, sugar, salt and vanilla to beaten eggs; beat again. Add slightly cooled chocolate mixture to egg and sugar mixture. Mix thoroughly and pour into a 9-inch pastry shell. Bake at 350° for 25 to 30 minutes or until top is crusty and filling is set but still somewhat soft inside. Do not overbake. Pie should shake like custard so it will not be too stiff when cool. Can serve plain, but is best served with a topping of a thin spade of vanilla ice cream.
Put cinnamon and 3/4 cup of sugar in plastic bag and shake biscuits that have been quartered in mixture. Place in Bundt or tube pan. In a saucepan, bring to a boil the butter and 1 cup of sugar. Pour this mixture over biscuit pieces in pan. Bake at 350° for 45 minutes. Remove from pan immediately.
Heat half and half in saucepan over medium heat. Stir in chocolate morsels. Beat smooth with wire whisk. Remove from heat. Whisk in egg yolks one at a time, mixing well. Blend. Return to heat. Cook, stirring 1 to 2 minutes longer. Cool. Pour into pie shell. Chill until set, 2 to 3 hours.
Mix 1 large box grape jello according to directions. Add 1 can blueberry pie filling. Drain crushed pineapple. Add to jello mixture, mix well. Pour in casserole dish and refrigerate for 1 hour. Mix sour cream, 1 pkg. cream cheese, 1 c. sugar, 1 tsp. vanilla and spread on top of jello mixture. Sprinkle with pecans.
Brown beef and onions; drain fat. Mix other ingredients in. Add beef and onions. Put in uncooked pie shell. Bake at 350° for 40 minutes. You can freeze it or you can warm it and eat. Serves 6.
Brown hamburger meat and sausage. Melt cheese and add Ro-Tel. Add meat to Ro-Tel and cheese. Thin with milk as desired.
Combine flour, salt and shortening, cutting until well blended. Beat egg until light; add to water and vinegar. Add this to flour mixture and mix well. Roll as needed.
Preheat oven to 350°. Grease and flour pan. Sift flour, cocoa, baking powder and salt in a large bowl.
Cook sausage until done. Crumble, then drain. Mix cheese and sausage. Sprinkle in pie shell. Lightly beat eggs in a bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375° for 40 to 45 minutes. Cool for 7 to 10 minutes. Serves 6 to 8.
Mix together in a large bowl or grocery sack. Store in airtight containers. Use approximately 1/4 cup mix to 3/4 cup boiling water. Great to take camping!
Strawberry Fluff is made in 3 layers and the layers must be prepared in sequence.
Mix sugar, cocoa and flour well. Separate eggs and add yolks to mixture. Slowly add the water and mix until smooth. Cook in top of double boiler until thick. Pour into baking dish.
Brown sausage and drain. Add add ingredients to a crock pot and allow to melt. Serve warm with Frito Lay Scoops.
Cut chicken into pieces and put into big soup pot. Add celery, salt and pepper. Cover with water. Put on lid. Simmer until chicken falls off bones. Drain broth. Debone chicken. Discard bones and celery. Add chicken and corn into broth. Bring to a boil.
Put grated cheese in baking dish, 1/3 full. Beat the whole eggs; add salt, pepper, grated onion and milk. Pour egg and milk mixture over cheese and top with a few pieces of butter. Place in baking dish in pan of water and bake in slow oven for 1 hour. May be left longer.
Bake cake according to directions in a 9 x 13-inch pan. After done and while hot, punch holes with fork all over and pour the can of cream of coconut over the cake. When it is completely cool, frost with the Cool Whip and Eagle Brand milk which have been mixed together.
Saute onion until golden brown. Add tomatoes, meat, beans and seasonings. Cover and cook slowly for about 1 hour. Add water, if needed.
Mix by hand. Bake cookies 10 to 12 minutes at 375°. Time may vary according to oven.
Mix tapioca and 1/3 cup sugar together. Layer cherries in 1 unbaked 9-inch pie crust, in thirds, alternating them with a sprinkling of the tapioca and sugar mixture.
Drain cherries and oranges; reserve juices. Pour juices into 1-quart measuring cup and add enough water to make 6 cups liquid. Heat juices to boiling over medium heat. Add jello and stir well. Cool slightly and stir in wine. Chill until the consistency of unbeaten egg whites. Fold in fruit and nuts. Pour into mold. Grease pans with oil.
Bake cake or brownies as directed on package; let cool. Crumble Heath bars in blender. Mix pudding as directed on box, then mix Cool Whip in with pudding. Crumble cake. Layer cake, then pudding, then candy; repeat layers. Spread remaining Cool Whip on top. Sprinkle crumbled candy on top of this. Refrigerate!
Grease 9 x 13-inch pan. Sprinkle with nuts and raisins. Pull thawed bread dough into walnut size pieces (35 balls). Fill pan single layers, in rows. Heat together butter and sugar; do not boil. Take off heat and add milk and dry vanilla pudding fast. Stir quickly and pour over dough. Cover and allow to rise in refrigerator overnight. Bake at 350° for 30 minutes or less. Let stand 5 minutes, then invert on foil on cookie sheet.
In a blender, mix orange juice, oatmeal and honey with bananas for 1 minute on medium speed. Add cereal, tofu and wheat germ; blend for 1 more minute. Makes 5 cups.
Melt margarine and add sugar. Beat eggs and add. Put in bread and pineapple. Bake 1 hour at 350°.
Beat first seven ingredients together by hand. Grease and flour 9 x 13-inch pan. Pour 2/3 of batter in pan. Sprinkle 1/2 of chips mixture over batter. Pour and spread rest of batter over this, then sprinkle rest of chips mixture. Bake at 350° for 40 to 45 minutes.
Combine browned hamburger, cabbage, onion and garlic and put in casserole dish. Combine milk and soup and pour over other ingredients. Bake at 350° for 1 hour.
Preheat oven to 350° (375° for glass). Melt margarine in a 13 x 9-inch pan in oven. Sprinkle graham cracker crumbs over melted margarine. Pour condensed milk evenly over crumbs. Top with remaining ingredients in order: chocolate chips, coconut and walnuts. Press down. Bake 25 to 30 minutes until light brown. Cool. Chill, if desired. Cut into bars and store at room temperature.
Brown beef. Add spaghetti sauce and simmer. Mix together cream cheese, cottage cheese and 2 raw eggs. Mix well with mixer. Boil noodles until tender (do not overcook). In a large pan, layer sauce on bottom, noodles, sauce, cream cheese mixture, boiled eggs and Mozzarella cheese. Continue layering until gone or you run out of room. Bake at 425° for approximately 45 minutes. Let cool for 10 minutes before cutting. If too soupy, cook longer; too dry, decrease cooking time.
Sift together first 8 ingredients. Add remaining ingredients and stir all together. Bake in greased 9-inch angel food pan or loaf pan at 350° for 1 hour.
Coat cheese in flour, then dip into buttermilk and then into bread crumbs. Fry in oil until golden. Drain on paper towels. Garnish with basil. Serve hot.
Fry beef, green pepper and onions in shortening. Mix the rest of the ingredients in a pan. Bake for 1 hour at 350°.
Chop apples into small pieces. Place half of apples in unbaked pie shell. Mix spices with 1/2 cup sugar. Sprinkle half of this over apples. Repeat.
Heat oven to 350°. Mix together all ingredients with an electric mixer. Spray three 9-inch round cake pans with nonstick coating. Pour batter equally into the 3 pans and bake for 20 minutes. Test for doneness with a toothpick. Cool layers in pans on wire racks for 10 minutes. Carefully remove layers from pans to rack to cool completely.
Reserve crepes. Combine cottage cheese, granulated sugar replacement, vanilla and lemon peel in mixing bowl. Whip with fork until thoroughly blended. Fill each crepe with heaping 1 tablespoon (15 ml) of cottage cheese filling; roll each on to form blintzes and place in shallow pan. Bake at 350°F (175°C) for 15 minutes or until warm. Sift the powdered sugar replacement over the blintzes.
Brown sausage, breaking up meat with a spoon; drain off fat and cool. Lightly beat eggs in a large bowl (save 1 tablespoon of egg to brush on top crust). Add cheeses, spices, spinach and sausage, mixing until well combined.
Grease and flour Bundt cake pan or spray with Pam or Baker's Joy. Crumble nuts in bottom of pan. In large bowl, mix cake mix and instant pudding with eggs and liquids. Mix well (about 2 minutes). Pour into pan on top of pecans. Bake at 300° for 45 minutes or until cake tests done. Remove from oven; pour on hot rum glaze. Cake will settle. Let cool in pan 30 minutes. Loosen edges; turn upside-down on plate. Nuts will be on top.
Put tamara in cheesecloth and rinse several times in cold water. Put the salad and olive oil in a bowl. Cut the bread, crusts removed, into small pieces. Beat the tarama with electric mixer, adding a tablespoon lemon juice alternately with the oil and soaked in water bread, beating well after each addition. Continue until all lemon juice and bread are used. Fold in onion and parsley. If mixture is too thick, add a little cold water. Serve on squares of bread or crackers.
Boil raisins for 3 minutes; strain. Sprinkle with a little flour and set aside. Blend flour, sugar, baking powder, salt, oil, milk and eggs. Fold in raisins. Pour into 2 greased and floured loaf pans. Bake at 350° in oven for 50 to 60 minutes.
Cook until it spins a thread. Pour over popcorn. Put butter on hands and press together to form balls. Wrap individually.
Mix crumbs, sugar and margarine melted together and put in bottom of large pan for crust. Save some crumbs to sprinkle on top. Pour in cherry pie filling. Mix Dream Whip as on package with chilled milk; add cream cheese and vanilla. Mix until well blended. Chill for about 1 hour.
In bowl toss cheese with flour. Add half and half and remaining ingredients. Pour into shell bake 55-60 minutes at 350°. Let stand 15-20 minutes after you remove from oven to make cutting easier.
Blend softened cream cheese, margarine, and sugar. Add flour and mix well. Shape teaspoons of dough into balls and press half a cherry in the center of cookie. Place on greased cookie sheet. Bake at 400 degrees for 10 to 12 minutes. Cool; sprinkle with confectioners sugar. Makes 3 1/2 dozen cookies.
Bring all ingredients to boil and simmer at least 30 minutes (3 to 4 hours in slow cooker). Process in sterilized pint and 1/2 pint jars in hot water bath for 30 minutes. Yields 8 pints.
Stew potatoes and onion until done; add salmon, butter and salt and pepper to taste, then add as much milk as desired.
Grind or chop celery, onions and pepper. Fry sausage and remove from pan. Fry chopped vegetables in fat. Add meat. Cook rice in 5 cups boiling water. Simmer 30 minutes. Add Lipton soup and cook 7 minutes. Add vegetables, meat and canned soup and milk. Pour into 2 shallow baking pans and bake slowly for 1 1/2 hours at 375°.
Mix first five ingredients. Make 3 depressions in dry ingredients. Pour vinegar into one, vanilla into one and oil into one. Pour water over all. Mix well until smooth. Pour into greased 8-inch cake pan. Bake at 350° for 30 to 35 minutes. Cool. Serve with cream, Cool Whip or frosting.
In large bowl, cream butter and sugar. Beat in eggs. Mix flour, soda, baking powder, salt, lemon rind, nuts, spices and grated apple. Blend into creamed mixture alternately with buttermilk. Turn into a greased and floured 9 x 5-inch pan. Bake in preheated 350° oven for 1 hour. Cool for 10 minutes. Remove from pan and cool on wire rack. Makes 1 loaf.
Brown beef and drain. Add seasonings, sugar and tomato sauce. Cover and simmer 15 minutes. Cook noodles as directed on package. Blend onions, sour cream and cream cheese. Grease 2 1/2 qt. casserole. Alternate layers of noodles, meat sauce, sour cream and grated cheese. End with layer of cheddar cheese. Bake uncovered 20 to 25 minutes at 350 degrees. Serves: 4 to 6.
Mix ground beef with salt and ginger. Shape into balls. Beat egg slightly with water; dip balls into egg mixture, then flour to coat well. Brown in salad oil in large skillet, remove with slotted spoon and set aside.
Preheat oven to 325°. Butter baking dish. Combine all ingredients in dish. Bake for 3 hours, stirring once during baking. Add raisins, if desired.
In large bowl, pour in cereal. In separate bowl, melt peanut butter and chocolate chips. Stir until blended. Pour over cereal. Add 1 box powdered sugar; place lid on bowl and shake well.
Mix 1 cup sugar, cornstarch and salt. Add water. Cook in double boiler or microwave until thick. Add egg yolks and cook until real thick. Add lemon juice and rind; stir. Remove from heat; add butter. Put in baked pie shell. Beat egg whites with 1/4 cup sugar and cream of tartar until stiff. Put on filling and brown in oven.
In greased 1 1/2-quart casserole, layer apricots, sugar and crumbs until all ingredients are used. Pour melted butter over all. Bake at 300° for 30 to 45 minutes.
Mix all ingredients together and marinate wings for 24 hours. Spray baking pan with Pam; bake as 1 layer at 350° for 1 1/2 hours, turning once.
Cook macaroni and drain. Chop onion, bell pepper and carrots. Mix all ingredients and chill overnight.
Break spaghetti into small pieces (2 to 3 inches long) and mix with other ingredients. Bake at 350° for 45 minutes.
Combine all ingredients with enough milk for the mixture to hold its shape. Form into fritters and fry in 350° oil until golden. Drain on paper towels and serve with hot sauce or the sauce of your choice.
In a large box mix instant pudding, sour cream, milk and orange peel. Beat at low speed, scraping bowl often, 1 to 2 minutes. By hand fold in Cool Whip.
Heat oil in a large saucepan. Add first 5 ingredients. Saute until vegetables soften, about 5 minutes. Add next 4 ingredients and saute until fragrant, about 2 minutes. Add chicken broth. Bring to a boil and cook over medium-high heat until thickens, about 30 minutes. Add shrimp and cook until shrimp are opaque, about 4 minutes. Season with freshly ground black pepper. Spoon over 3/4 cup rice and garnish with parsley. Serves 6.
Separate eggs; beat yolks with shortening and butter until well blended. Gradually add sugar; beat until light and fluffy. Add extracts; beat on low speed until blended at low speed. Add flour, about 1/4 at a time, alternating with about 1/3 milk at a time. Add coconut. Mix well. Fold in beaten (stiffly beaten) egg whites. Pour into greased and floured 10-inch tube pan. Bake at 300° about 2 hours. Cool on rack 10 or 15 minutes.
Cream sugar, Crisco, margarine and cocoa. Beat in 1 egg at a time; beat well. Add milk and flour (sifted with baking powder) alternately with milk. Beat until well mixed. Bake in well-greased and floured tube pan at 300° for 1 1/2 hours. Ice cake with chocolate icing.
Heat oven to 350°. In bowl, combine flour, baking soda, cinnamon and salt; mix well and set aside. In large bowl, beat eggs. Stir in oil and vanilla. Add sugar. Add flour mixture until dry ingredients are moistened. Stir in apples and chopped nuts. Spread into greased 9 x 13 pan. Bake 45 minutes. Transfer to a wire cooling rack, cool completely. (Cake can be frozen up to 3 months.)