HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut ring bologna into 5 equal pieces each and then cut each piece in half lengthwise. Pour some crushed peppers in bottom of large jar. Then add bologna slices, more crushed peppers, vinegar/water solution and dry peppers, layering them until all bologna slices are covered with hot pepper mix. Fill jar with liquid mixture, being sure to use all peppers. Cover tightly and then shake/roll jar to distribute wet ingredients evenly among bologna. Let bologna season for 1 week before serving. Makes 20 pieces hot bologna.
Mix cocoa, sugar, salt, milk and butter. Cook and stir over low heat until sugar dissolves and mixture boils. Reduce heat until mixture simmers. Cover and cook three minutes. Uncover. Boil, without stirring, until candy reaches soft ball stage (234°). Remove from heat. Add vanilla. Cool to lukewarm, beating until mixture begins to thicken and lose gloss. Stir in nuts and pour into 8 x 8-inch buttered pan.
Whip the cream cheese, Cool Whip and confectioners sugar together until creamy. Spread over crust. Top with pie filling. Refrigerate.
Boil chicken until tender (can be cooked in crock-pot). Cut up into pieces after deboning. Save broth. Lightly cook green pepper, onion and margarine. Add flour until moist. Add broth and milk. Stir until thickened. Season with salt and pepper (lightly). Add cheeses; cook slowly. Add chicken pieces. Pour over cooked spaghetti. Mix and bake at 350° for 30 to 40 minutes.
Mix first 3 ingredients together; spread in 13 x 9 pan. Soften butter and cream cheese mix; slowly add sugar. Spread on top of chocolate mix. Bake at 350° for 45 minutes. Cool, then cut in square.
Dissolve coffee powder in hot water; set aside. Beat egg whites until stiff. Gradually add sugar, beating until egg whites hold distinct short, glossy peaks. Fold in coffee liquid; set aside. Beat yolks until thick and light in color. Whip the cream until stiff; blend in liqueur all at once. Fold whites, yolks and cream together. Pour into pan on top of crust. Cover and freeze until firm (8 hours or longer). Serves 12 to 14.
Melt chips. Transfer to a large bowl. Cool 5 minutes. Blend in sour cream, vanilla and salt. Gradually beat in confectioners sugar until smooth and creamy. Makes 2 2/3 cups frosting.
Cream butter and sugar thoroughly in large bowl with electric mixer. Add eggs, one at a time, beating after each addition. Beat in sour cream, then dry ingredients, which have been sifted together 3 times. Blend in lemon juice, vanilla and almond flavorings.
Brown hamburger; drain well. Add dry spaghetti sauce mix and mix well with beef. Add tomato sauce and stir to blend. Remove from heat. Put beef mixture evenly in a 9 x 9-inch pan. Combine sour cream and Mozzarella cheese and spread over beef mixture, making certain to spread to sides of pan. Put crescent rolls on top to make a crust, piecing if necessary. Combine melted butter and Parmesan cheese and using a pastry brush, brush top of rolls with cheese mixture. Bake at 350° for 45 minutes or until rolls turn golden brown and cheese melts.
In a bowl, combine the first 5 ingredients. Cut each biscuit into 4 pieces; dip each piece halfway into honey mixture. Layer in a greased 10-inch tube pan. Bake at 375° for 30 to 35 minutes or until golden brown. Cool for 10 minutes. Invert pan onto a serving platter.
Melt butterscotch morsels and peanut butter. Stir until creamy. Put in large bowl and add Rice Krispies. Press into an aluminum foil-lined 9-inch square pan. Chill until firm.
Preheat oven to 350°. Rinse, drain and flake crabmeat; remove all shell fragments. Stir softened cream cheese. Add milk and Worcestershire; mix thoroughly. Mix in green onions. Add crabmeat to mixture. Spray an 8-inch Pyrex or ceramic baking dish with Pam. Put mixture in a dish. Spread evenly and top with slivered almonds. Bake for 15 minutes or until lightly browned. Serve with crackers.
Layer cabbage and onion rings in a large container with a tight-fitting lid. Sprinkle with 3/4 cup sugar. Combine remaining ingredients in a saucepan. Bring to a boil, using high heat. Pour hot mixture over cabbage and onions. Cool. Cover and refrigerate. Will keep up to 3 weeks. Best after 3 days marinating.
Combine raw meat, 4 ounces of tomato sauce and all the remaining ingredient, except the Mozzarella cheese together. Form a large ball and then roll out the meat mixture flat and long like a jelly roll. Sprinkle 3/4 of the Mozzarella cheese over the top of the flatten meat mixture. Then roll it up like a jelly roll folding the sides to seal the cheese in until you have a loaf. Place in 1 1/2-quart loaf baking dish (uncovered) in a 350° oven for 1 hour. Pour remaining tomato sauce over and sprinkle remaining cheese on top during the last 15 minutes of baking.
Oil pan; sprinkle flour in pan and heat pan and oven to 350°. Mix sugar and butter with mixer; pour vanilla flavoring in milk. Alternate flour and milk, mixing as you alternate. Put egg yolks in the batter and beat egg whites in a bowl. Fold in the egg whites; mix batter for about 30 seconds, adding baking powder. Remove heated pan from oven and pour in batter. Let cake cook for 1 hour and 15 minutes.
Pour half and half into large bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 10 minutes to soften before serving. Store any leftover pie in freezer.
Cream butter; add sugar, beating at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Combine next 4 ingredients; add to creamed mixture alternately with milk and orange juice, beginning and ending with flour mixture. Stir in flavoring and orange rind. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 to 30 minutes. Cool cake in pan 10 minutes. Remove from pan and cool completely on wire rack.
In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt. Cook and stir until mixture is hot and cream cheese is melted. Stir in the chicken and broccoli; heat through. Pour into an ungreased 2-quart baking dish. In a medium bowl, combine the egg, oil and remaining milk. Add the pancake mix and Cheddar cheese; blend well. Spoon over hot chicken mixture. Sprinkle with almonds, if desired. Bake, uncovered, at 375° for 20 to 25 minutes or until golden brown. Yields 6 servings.
Set oven to 375°. Use a 9 x 13-inch pan. Mix all ingredients. Add chicken, turning to coat. Bake 15 minutes. Turn. Bake 30 minutes more. Turn 2 times more. Serve remaining sauce with chicken.
Drop noodles into boiling salted water and cook 10 minutes. Rinse noodles carefully to keep from tearing. Drain.
In small skillet, cook cumin seed until they start to crackle and are "toasted." Remove from heat and shake skillet. Combine cucumber, yogurt, cumin seed, chilies, oil, salt and garlic. Chill. Makes 2 cups.
Mix crushed cookies with melted butter. Press into the bottom of a 12-inch pie taker. Spread ice cream over top of cookies. Pour fudge topping in an even layer over ice cream. Spread whipped topping over fudge topping. Garnish with chocolate curls or cookies, if desired. Put in freezer for two hours. Serve with server/sliver utensil.
Spread the mixture on inside and top of bun. Fill sandwich with ham and Swiss cheese. Bake on a cookie sheet at 300° for 20 minutes.
Melt the butter in a 13 x 9 x 2-inch baking pan in a 350 degree oven.
Fry onions and bacon together. Boil potatoes until tender. Place in crock-pot. Add onions and bacon. Add sour cream and milk and salt for seasoning. Cook for about 1 hour.
Brown beef and onion; drain. Add all ingredients except soup mix. Simmer one hour. Add soup mix and cook 30 minutes.
Mix Jell-O with 2 cups boiling water. Stir until dissolved. Add pineapple and pie filling. Mix well. Pour into a 9 x 13-inch pan and refrigerate until set. Mix sour cream, cream cheese, sugar and vanilla. Beat until smooth. Spread over Jell-O mixture. Top with nuts.
Spread chicken in one layer in baking dish. Pur crushed tomatoes over chicken. Next, put chopped onion, green pepper and seasoning on chicken. Bake uncovered for 1 1/2 hours at 350°.
For the freezer: Spread the Monterey Jack cheese and half the Cheddar over the bottom of the pie shell. Sprinkle diced chilies over cheeses. Stir together in a bowl the half and half, eggs and seasonings. Pour carefully into the pie shell. Sprinkle with remaining Cheddar. Cover the pie with foil and freeze (optional).
Peel, cook and mash all potatoes. Beat in with electric mixer, sour cream and cream cheese. Add garlic powder and taste for salt and pepper.
In a bowl combine the first 4 ingredients. Crumble beef over mixture and mix well. Shape into 1 inch balls. In a skillet, brown meatballs in several batches, drain. Transfer to a greased 2 qt. baking dish. Combine preserves and barbecue sauce, pour over meatballs.
In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper. Saute until asparagus is crisp-tender, about 8 to 10 minutes. Add Parmesan cheese; mix well. Pour over hot pasta and toss to coat. Serve immediately. Yields 4 to 6 servings.
Brown ground beef and drain off grease. Mix instant potatoes according to directions on box. Spray casserole dish with Pam. Put layer of half the mashed potatoes. Next, layer browned ground beef, then layer the remaining half of mashed potatoes. Sprinkle grated cheese all over top. Cook in 400° oven until bubbly and cheese is melted.
Combine flour and powdered sugar; cut in 1/2 cup butter with pastry blender until mixture resembles coarse crumbs. Press mixture evenly into bottom of 9-inch square pan lined with heavy-duty foil. Bake at 350° for 15 minutes or until lightly browned. Combine sugar, cocoa and salt. Add 2 tablespoons butter and eggs; beat 2 minutes. Add milk and vanilla. Mix well. Stir in pecans. Pour mixture over crust. Bake at 350° for 45 minutes. Cool. Makes 3 dozen.
In large kettle, combine first 4 ingredients. Saute, then add next 4 ingredients. Cover and simmer 30 minutes. Place in blender until smooth. Return to kettle and add sausage rounds and serve when heated through.
Saute onion, pepper, and mushrooms. Season with pepper, oregano, and garlic powder. Add noodles, cheese, pepperoni, sauce and onion mixture to 13 x 9 x 2 inch pan. Put in 350 degree preheated oven for 15 minutes, stir and cook for 15 additional minutes.
Wash squash; cut stems from the ends. Cut squash, pepper and onion. Place in cooking utensil with enough water to cover squash. Cook until squash is tender, then add 3 strips of bacon or pan sausage and cheese. Add egg and seasonings. Place in greased casserole dish; cook for about 30 minutes. During last 5 minutes of cooking, sprinkle top with bread crumbs.
Mix sugar and flour together. Beat eggs and add to mixture. Add margarine, milk, vanilla and coconut. Pour into 9-inch deep dish unbaked pie crust. Bake 10 minutes in 400° oven. Reduce oven to 350° and bake additional 30 minutes or until done.
Saute pepper and onion in oil. Add meat and brown. Pour in balance of ingredients. Cover and simmer 15 to 20 minutes.
Mix all ingredients, adding milk or water to make the mixture soupy. Bake for 1 hour at 350°.
Preheat oven to 375°. In a medium bowl, combine the first 4 ingredients. Add chicken and marinate in the refrigerator for at least 6 hours or overnight. Arrange chicken on a foil lined baking pan. Bake for 35 to 40 minutes or until browned and glazed. Baste occasionally. Serves 4 to 8.
Mix cornbread crumbs with sage, poultry seasoning, salt and pepper. Cook onions and celery in butter. Heat cream of chicken soup and broth. Mix all together. Add cooked chicken. Bake at 350° until browned.
Cream butter until light. Add egg; mix well. Add flour; blend thoroughly. Dissolve saccharin in 1/2 teaspoon water. Add vanilla and saccharin to flour mixture; mix well. Form into two 8-inch long rolls. Wrap in waxed paper; refrigerate overnight. Slice 1/4-inch thick; place on greased cookie sheet. Sprinkle lightly with cinnamon. Bake at 350° for 8 to 10 minutes, or until browned.
Mix together cream cheese, Ranch dressing and beer. Stir in Cheddar cheese until well mixed. Use with vegetables, pretzels, etc.
Mix together cream cheese, mayonnaise and Ranch mix and put on crust; press the following toppings into the cheese: onions, cauliflower, broccoli and tomatoes. These should be chopped fine and refrigerate.
Slice Twinkies in halves. Place in oblong pan or dish. Pour strawberries over Twinkies. Mix next 4 ingredients. Pour over strawberries. Chill.
Cook grapes and water for 10 minutes. strain through a cloth bag. Add sugar to the strained juice and cook for 5 minutes. Pour into hot jars and have your lids hot. Seal.
Cream flour, confectioners sugar and butter; press in ungreased square pan. Bake at 350° for 20 minutes.
Slice hard-boiled eggs in half and remove yolks. Mix yolks with remaining ingredients. Pipe yolk mixture into egg white halves with cake decorating tools. Sprinkle bacon pieces on top.
Cook bacon until crisp. Cook squash 6 to 8 minutes until tender, but not too soft. Cut in half lengthwise and scoop out and discard seeds. Mix pepper, tomato, onion, bacon and Cheddar. Fill squash halves (boats); dot with butter and bake 20 minutes at 400°. Serves 8.
Sprinkle Fritos in bottom of casserole dish. Pour beans, soup, chili powder and hot dogs over Fritos. Bake at 350° for 30 minutes. Top with cheese the last 5 minutes.
Brown deboned chicken breasts in pan on top of range in 2 tablespoons of oil. Place chicken in a baking dish. Top with cream of chicken soup and Cheddar cheese. Cover with aluminum foil. Bake at 400° for 30 minutes or until done.
Place slices of buttered toast in shallow baking pan. Place chicken on toast and tomato on chicken. Sprinkle with salt. Spread thickly with grated cheese mixed with Worcestershire sauce. Melt cheese under broiler. Serve at once. Serves 8.
Mix dry ingredients in large bowl. In 2-quart saucepan, combine water, cocoa, margarine and shortening; bring to boil, stirring occasionally. Pour hot mixture over dry ingredients; blend at low speed. Add buttermilk, eggs and vanilla; continue mixing until well blended. Bake at 400° for 20 minutes in greased and floured 17 x 11 x 3/4-inch pan. Frost while hot.
Put meat in colander; rinse with warm water and pat dry. Put meat in food processor to mince finely. Combine all ingredients in a bowl and mix. (Make the night before.) Serve in hollowed out pumpernickel bread with cubes of pumpernickel bread to dip.
Cream shortening and sugar. Add molasses and egg; Beat well. Sift dry ingredients; Add to creamed mixture; Mix well.
Fry first 3 ingredients. In a bowl, mix the remaining ingredients. After frying, add hamburg mixture to sauce mix. Bake in 350° oven for 40 to 45 minutes, stirring 2 to 3 times.
Combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can onions. Bake at 350° for 25 minutes; stir. Top with remaining onions. Bake 5 minutes more. Makes 6 servings.
Mix ingredients and bake in a 13 x 9-inch pan at 350° for 40 to 45 minutes. Remove from oven. Mix the following ingredients and pour over cake while still warm:
Melt chocolate in microwave (6 minutes at 50%). Mix other ingredients in hot chocolate. Spoon onto wax paper and let cool.
Split Twinkles and place, cut side up, in a 9 x 13-inch pan. Make instant pudding according to directions. Pour pudding over Twinkles. Slice bananas over this and pour strawberries over bananas. Top with Cool Whip and chill.
Wipe chicken with damp paper towels. In large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt and pepper. Add chicken and coat well. Let stand overnight in refrigerator. Remove and roll in crumbs. Arrange in single layers in large baking dish. Melt butter and shortening. Spoon half over chicken and bake uncovered at 350° for 1 hour. Spoon remainder over chicken and bake 10 to 15 minutes until tender and nicely browned.
Combine all ingredients, except pork chops. Cover pork chops with mixture. Cook in moderate oven at 350° for 1 1/2 hours.
Peel apples. Take out the core. Cut into small pieces. Put into the mixing bowl. Add cinnamon, flour and sugar to apples and mix together. Fill one shell with apple mixture. Put the other pie shell on top. Poke a few holes in the top so hot air can get out as it bakes. Bake for 1 hour, until light brown.
Wash and debone chicken breasts. Salt and pepper breast. Dip in milk and roll in crushed corn flakes. Arrange in foil-lined large baking dish. Melt butter and pour over chicken. Bake in 350° oven for 45 minutes. Mix mushroom soup and 1 can of milk. (Pour milk into soup can to measure.) Place back in oven for an additional 15 minutes or until bubbly. Serves 3 to 4.
Cook oysters in their liquor in large pot over high heat until edges begin to curl (2 to 3 minutes). Add milk, butter, salt and pepper. Reduce heat to medium-low; heat until hot. Pour into tureen or individual bowl. Sprinkle with paprika and parsley. Makes 8 servings.
Spray large skillet with cooking spray, heat over medium heat until hot. Saute vegetables until crisp-tender. Add herbs and red pepper and cook for 2 minutes. Add broth to skillet and heat to boiling, reduce heat and simmer, covered, until vegetables are soft and most of the liquid is absorbed, for about 20 minutes. Add salt and pepper to taste.
Sift all dry ingredients together. Add Crisco, eggs and vanilla. Bake at 375° for 6 to 8 minutes. Makes 6 dozen.
Beat all ingredients together, except nuts and raisins, until well combined. Add nuts and raisins. Divide the mixture into 2 loaves. Bake at 350° until done.
Put juice from pineapple and oranges in saucepan. Add pudding mix and cook until mixture becomes clear. Cool. Add pineapple chunks and oranges to sauce when cool, as well as apple chunks and banana slices. Fold together and chill.
Combine strawberries and 1/4 cup sugar. Combine remaining dry ingredients. Add margarine, eggs and strawberry mixture. Fold in 1 1/2 cups whipped topping. Pour in a greased 9 x 15-inch loaf pan. Bake at 350° for 1 hour. Combine the cream cheese and milk. Mix at medium speed until well blended. Fold in remaining topping and spread on cooled bread.
Pour orange juice and club soda into tall glass over ice. Add grenadine and allow to settle on bottom. Add cherry on top.
Beat eggs until light and foamy. Beat in sugar, vanilla and Crisco until creamy. Combine flour, baking powder and salt. Add to egg mixture. Mix at low speed until blended. Stir in nuts. Mixture will be stiff. Spread evenly in 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool 10 minutes. Cut into bars. Makes 2 dozen cookies.
Preheat oven to 350°. Mash potatoes, then add 1/3 stick margarine, sugar and salt. Beat eggs, vanilla and flour in separate bowl, then mix with potatoes. Grease a 9 x 12-inch baking dish with margarine and pour in mixture.
Mix all together. Put in a casserole bowl and bake at 400° for about 40 minutes.
Cut chicken breasts horizontally to make 2 thin slices. Coat with flour. Heat butter in 12-inch skillet over medium heat. Cook chicken and garlic in butter 4 to 6 minutes, turning once, until chicken is brown. Add apple juice and lemon juice. Sprinkle with pepper. Heat until hot. Sprinkle with capers. Garnish with strawberries and parsley.
Preheat oven to 350°. Grease and flour Bundt pan. Mix sugar, flour and cinnamon. Add Crisco oil, eggs, plum baby food and chopped nuts. Blend by hand. Pour into Bundt pan and bake 55 minutes at 350°.
Combine first 3 ingredients. Combine remaining ingredients and pour over vegetables. Toss lightly to coat. Cover and refrigerate overnight.
Mix together. Shape into 4 patties. Fry over medium heat, turning once until golden brown. Serve with tartar sauce. Can substitute cooked chicken, if desired. Use same amount of chicken as salmon.
Mix ingredients thoroughly. Add tears of joy, sorrow and sympathy. Flavor with love and kind service. Blend well and fold into daily life. Bake in the warmth of human kindness and serve with a smile.
Mix all ingredients. Bake in moderate oven 3/4 hour, uncovered. Irish potatoes may be baked around loaf.
Mix well and put on hamburger buns. Wrap in foil. Heat at 325° for 25 to 30 minutes.
Mix together cocoa, butter and milk and boil (1 1/2 to 2 minutes). Take off heat and add oatmeal and vanilla. If desired, add nuts or raisins. Drop onto a sheet and cool.
Put tomato juice and Worcestershire sauce in coffeepot. Put remaining ingredients in basket. Allow to go through perk cycle and serve hot. Makes 12 (1/2 cup) servings.
Wash beans. Soak overnight. Add salt; stir and drain, reserving liquid. Preheat oven to 300°. Cut off the third of the salt pork and place the piece on the bottom of bean pot. Add beans to pot.
Cook spaghetti; drain. Toss with butter, eggs and Parmesan cheese. Put in a greased 13 x 9-inch pan. Spread softened cream cheese on top. Pour spaghetti sauce over the top. Then spread browned ground beef on top of sauce. Sprinkle with Mozzarella cheese. Cook for 20 minutes at 350°. (Great to take to potluck dinners.)
Spray Bundt pan with Pam. Cut 1 can biscuits in quarters and place in bottom of pan. Pour melted butter over biscuits. Mix cinnamon and sugar; sprinkle over. Repeat. Bake until done, using biscuit directions. (May have to cook a little longer.)
Freeze in gallon bags. Add 3 bottles (1 liter) ginger ale to frozen gallons at least one hour before serving.
Combine rice, marshmallows, pineapple and nuts. Whip cream, gradually adding sugar and vanilla. Fold in rice mixture. Chill. Garnish with cherries.
Cook slowly until mixture comes to a soft boil. Add peppers to taste when cooking. Put in pint cans and serve with chips.
Beat eggs well with sugar. Add salt and then add corn syrup and melted butter. Arrange pecans in bottom of pie shell and pour corn syrup mixture over pecans. Bake at 350° for 50 minutes or until inserted knife comes out clean.
Mix peas, soup and milk together; pour into casserole dish. Repeat layers of eggs, pimento and cheese. Bake at 350° for 25 minutes.
Cook carrots in covered pan until crisp and tender. Drain and cool. Combine remaining ingredients. Cover and refrigerate at least 24 hours to blend flavors.
Mix all ingredients and pour into a large, hot iron skillet, greased with 2 tablespoons of vegetable oil. Bake at 350° for 35 to 45 minutes.
Drain beans. Place in glass jar. Pour kraut juice over beans and cover loosely. Let stand at room temperature for 3 days.
Beat eggs slightly with a fork. Beat in cheese, flour, salt and onion powder. Stir in broccoli and water chestnuts. Pour into a greased 9-inch square pan. Sprinkle with paprika. Bake at 350° for 30 to 35 minutes or until mixture is firm. Serves 8.
Boil for 1 minute the margarine, milk and sugar. Add remaining ingredients. Remove from stove; stirring continually, drop by teaspoon onto wax paper. (If sugar, milk and margarine cooks too long, candy is crumbly.)
Cream together sugar, egg yolks, oil and margarine. Sift in	flour and baking soda.	Add buttermilk and vanilla to batter and mix well. Add coconut, nuts and raisins. Fold in beaten egg whites. Grease and flour 3 (8-inch) layer pans or 2 (9 x 13-inch) pans. Bake at 350° for 30 minutes.
Let Karo and sugar come to a boil. Add peanut butter and cornflakes. Drop on wax paper.
Combine sugar, water and honey in saucepan. Bring to a boil. Cook until it reaches soft ball stage of 325° on candy thermometer. Remove from heat. Add vanilla. Dip pecans in sugar mixture. Place on wax paper to cool.
Mix together marinade. Put wings in pan. Cover with mixture and marinate overnight. Bake, uncovered, at 350° for 1 1/2 hours. Turn often. To make them extra crispy, put them under broiler for about 10 minutes.
Stir together cheese and butter until blended. Stir in flour and salt. Blend well. Stir in cereal (dough will be stiff). Shape dough into 1-inch balls. Place on an ungreased baking sheet 2-inches apart. Flatten cookies to 1/4-inch thickness with a fork. Bake at 350° for 15 to 18 minutes. Remove to wire rack to cool. Store in airtight container. Makes about 2 dozen.