HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet, cook and crumble sausage until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, saute onion, garlic and mushrooms in butter until tender; set aside. In a Dutch oven, cook the broccoli and carrots in chicken broth until tender. Stir in sausage and the mushroom mixture. Add soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and Romano cheese; heat through. Yield: 12 to 16 servings (4 quarts).
Melt butter and add bell pepper, celery and mushrooms. Cook 3 or 4 minutes. Add grated onion and flour, mixed with part of the milk and then the remaining milk. Stir until thickened and add the chicken and remaining milk with egg yolks beaten in. Cook a few minutes longer, stirring constantly. Add a few drops of lemon juice and the seasonings. Stir in the green peas. Serve in patty shells or on toast! Serves 6 to 8.
Mix all ingredients. Spoon into muffin pan and bake at 400 until brown.
Combine corn meal, flour, salt, chili powder, oregano and pepper. Dip chicken pieces in milk; coat with corn meal mixture. Place chicken, skin side up, in large shallow pan. Drizzle butter over chicken. Bake in preheated oven (375°) for about 50 to 55 minutes or until done.
Bring milk to a boil. Cream butter, shortening and sugar together very well. Add heated milk slowly. Add vanilla.
Mix dry Good Seasons dressing with cream cheese. Spread cream cheese mixture over the rye bread. Place a skinless piece of cucumber on each piece of bread over the cheese. Sprinkle the dill weed over the cucumber slices.
Measure sifted flour, sugar, cocoa, baking soda and salt into large bowl. Add salad dressing, warm water and vanilla. Mix thoroughly and bake in 8 x 8 x 2-inch pan for 40 minutes at 350°.
Pour boiling water over cocoa and butter. Mix together and add milk and sugar. Add after sifting together, flour, soda and salt. Beat well, then add vanilla and eggs. Beat well and pour into 9 x 12-inch pan. Bake at 350° until done. Ice with favorite fudge frosting. (Keeps well.)
Using a large, shallow pan, stir in sugar and cornstarch, mixing well. Add vinegar, cloves, ketchup, oil, salt and vanilla. Stir well. Add 1 1/2 cups of the beet juice. Discard the rest. Cut beets into bite size pieces and put in pan. Cover over medium heat three minutes, stirring until it thickens. Serve warm when used in salads.
Crumble sausage and fry. Drain and pat with paper towels. Trim off bread crusts and cut into cubes. Place bread crumbs in bottom of greased 9 x 13-inch pan. Add sausage and cheese. Mix mushroom soup, eggs and milk and pour over the layers. Cover; let set overnight in the refrigerator. Bake the next day, covered, at 325° for 1 1/2 hours.
Mix together beef, 1 teaspoon salt and pepper. Shape into 24 balls. Make batter of eggs, flour and remaining teaspoon of salt. Dip meat balls in batter. Heat oil in a skillet and brown meat balls over low heat. Remove meat balls from skillet. Pour off all but 2 tablespoons oil. Add green peppers, broth and pineapple. Cook over low heat 10 minutes. Mix together cornstarch, soy sauce, vinegar and sugar. Stir into skillet ingredients and cook until thickened. Return meat balls and reheat 5 minutes over low flame. Serves 6.
Cream together sugar, brown sugar and butter. Add eggs, vanilla, baking soda and peanut butter. Add flour and oatmeal. Butter cake pan and pat in for crust. Bake at 350° for 20 minutes. Top with chocolate chips. When melted, spread. Cool for 15 minutes.
Preheat oven to 350°. Melt butter in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Arrange drained pineapple slices and cherry halves on sugar mixture. Mix cake as directed on the label with 1 1/3 cups water and 2 eggs. Do not substitute pineapple juice for water. Beat as directed. Pour batter over fruit. Bake at 350° for about 50 minutes until tests done with a toothpick. Let stand 5 minutes for topping to begin to set, then turn upside-down on a large platter or a cookie sheet. Serve warm with whipped cream. Makes 12 to 16 servings.
Cream margarine; add the sugar. Add one egg at a time. Beat well. Add dry ingredients, wine and chopped fruit dredged in flour. Drop by teaspoon on slightly greased cookie sheet. Bake at 350° for 15 minutes.
Brown meat with comino and garlic salt in skillet. Drain. Reduce heat to low. Add 1/2 of Velveeta. Stir until cheese is melted. Spoon 1/4 cup of meat mixture into tortillas and roll up. Place, seam down, in baking dish. Top with remaining grated cheese. Bake 25 minutes at 350°.
Mix first 10 ingredients in large bowl. Add pasta and blend. Season to taste with salt and pepper.
Heat water and sugar until dissolved. Add remaining ingredients. Freeze. Take out of freezer a few hours before serving. Should be slushy. Add a few drops of food color, whatever color you want.
Combine the first 3 ingredients. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Preheat oven to 325°. Drain and cut water chestnuts in half. Cut bacon in 2 to 2 1/2-inch pieces. Wrap around water chestnuts; secure with toothpicks. Bake for 20 to 30 minutes. Drain off fat. Mix catsup and brown sugar until well blended. (May need more sugar, so there is no vinegar taste.) Pour over water chestnuts and bake 20 to 30 minutes more. Serve hot.
In skillet brown pork chops; drain. In greased 2-quart baking dish arrange potatoes, then pork chops. Add onion if like, then add soup mix thoroughly blended with water. Bake, covered, 1 hour or until potatoes are tender (350°). Yields 4 servings.
Combine apples, celery and mayonnaise in bowl and chill. Just before serving, fold in nuts. Serves 4.
Brown ground beef, onion, garlic, bell pepper and celery in a skillet; drain off excess fat. Combine with remaining ingredients, except the shredded cheese and cooked macaroni shells. Let it simmer until mixture thickens, then put into a 3-quart casserole dish over the macaroni. Bake, covered, at 350° for 45 minutes. Sprinkle with cheese and bake an additional 5 minutes.
Combine ingredients and place in 8-inch baking dish. Cover with foil and bake one hour at 350°.
Mix all ingredients well and pour into greased loaf pans. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 325°. Brown onions in butter. Mix all the rest of ingredients. Put into 1 1/2-quart casserole and bake 1 hour.
Melt chocolate in boiling water; cool. Combine flour, baking soda and salt. Cream margarine and sugar. Add egg yolks; beat thoroughly. Blend in vanilla and chocolate mixture. To dry ingredients, add alternately the chocolate mixture and buttermilk, beating after each addition. Fold in beaten egg whites. Pour into a greased tube pan. Bake at 350° for 60 minutes. Let cool in pan 15 minutes.
Cook broccoli until tender and then set aside until later. Combine in saucepan Bisquick, milk, salt and margarine. Cook until thickened and add chopped onion and shredded cheese. Add broccoli last.
Mix ingredients together. Add boiling water last. Bake at 350° for 40 minutes.
Heat oven to 350°. Beat egg whites until foamy. Beat in cornstarch and cream of tartar until soft peaks form. Gradually beat in sugar and vanilla at high speed until stiff, but not dry. Bake until golden, 12 to 15 minutes.
Mix everything together, but cheese. Pour half of mixture into greased pan. Add grated cheese; then rest of mixture. Bake at 400° for 45 minutes.
Form dough into balls (approximately 1-inch in diameter) and roll just the top in sugar. Press lightly with fork and bake at 350° for 8 to 10 minutes or until slightly brown around the edges.
Saute onion in shortening about 5 minutes. Mix onion with all other ingredients and shape into balls; fry in butter or oil. Drain and place aside.
Cook zucchini in salted boiling water until tender. Saute carrots and onions in 4 tablespoons margarine. Mix 1 1/2 cups dressing bread, soup, sauteed carrots and onions and sour cream together; fold in drained zucchini. Use remaining 1/2 cup dressing bread for topping. Bake in moderate oven until heated through.
Cook or microwave small new potatoes until barely tender. Thread on metal or bamboo skewers. Brush lightly with oil; season with salt and pepper. Grill 10 to 15 minutes, turning occasionally.
Mix together. Refrigerate 2 to 3 hours. Cut and press, or roll out for cookies. Bake at 375° until golden brown.
Melt butter in casserole dish. Crumble Ritz crackers and spread in bottom of dish, covering bottom good. Salt and pepper chicken to your taste. Mix together the soups and sour cream. Pour over chicken. Sprinkle with a few more Ritz crackers. Bake 1 hour.
Divide ingredients equally in 8 individual 10 ounce custard cups. Place ingredients in the cup in the following manner: 1 teaspoon water per cup, peas, potatoes, carrots and meat. Stir together mushroom soup and onion soup mix. Spoon over meat, making sure meat is completely covered. Cover each cup with plastic wrap. Poke 6 holes in plastic wrap. If 4 cups are being cooked at once, cook for 9 1/2 minutes, placing cherry tomatoes on last 1/2 minute. Let stand for 5 minutes. If 3 cups are being cooked at once, cook for 8 minutes, placing cherry tomatoes on last 1/2 minute. Let stand 5 minutes. If one cup is being cooked alone, cook for 5 minutes, placing tomatoes on last 1/2 minute. Let stand 5 minutes.
Marinate first 5 ingredients overnight in refrigerator. If sticky the next day, add a little oil. Add the remaining ingredients. Mix together and place in favorite bowl.
Mix the mayonnaise, wine vinegar and sugar together. Add to the broccoli, bacon and onion. Add more mayonnaise if it is dry.
Boil potatoes with peelings. When done, dice up and add remaining ingredients. Let chill 4 to 5 hours before serving.
Dissolve soda in coffee and add cocoa. Cream butter and sugar. Add flour alternately with coffee mixture, mixing well after each addition. Bake at 350° for 30 minutes. Make 2 large or 3 small layers.
Combine onion, potato sticks and peanuts. Place in a 9 x 13 baking dish. Drizzle with melted margarine and stir. Sprinkle with taco seasoning and mix well. Bake at 250° for 45 minutes. Stir every 15 minutes. Yields 2 quarts.
Place 1 package of chocolate coating in top of double boiler (over water on bottom of boiler). Heat water to begin melting chocolate. Mix all other ingredients together with hands. Roll into small, tight balls. Chill for 1 to 2 hours.
Mix and bring to a boil. Pour over cabbage, seal tight and let stand at least 3 days.
Mix well all the ingredients. This may be used either as a dip or sandwich filling, depending on the amount of mayonnaise added. Keeps well when covered and refrigerated.
Brown hamburger, onion and celery. Put all in large pan. Add chili powder; simmer for about 1 hour or longer.
In large skillet, over medium high heat, in hot salad oil, cook chicken, a few pieces at a time, until browned on all sides. Remove chicken pieces to roasting pan as it brown. Discard all but 1 tablespoon fat from skillet and cook onion until tender. Stir in tomato sauce, brown sugar, mustard, Worcestershire, vinegar, salt and 1/4 cup water; heat to boiling. Pour sauce over chicken in roasting pan. Bake uncovered in 375° oven for approximately 30 minutes or until chicken is fork tender, occasionally brushing chicken with juices in pan. Makes 4 servings.
Mix flour, sugar, apples, pecans and other dry ingredients well. Add eggs, slightly beaten, and oil last. Toss until mixed. Do not stir or mix in electric mixer. Bake 1 hour at 325° in tube pan.
Boil small potatoes whole in skin until done. Cool somewhat and peel. Mash potato with fork and slowly add xxx sugar, a small amount at a time, until you use up the box of sugar. Add vanilla and mix thoroughly. Should be a stiff ball. Roll it out on wax paper using a little xxx sugar if sticky on wax paper. Spread peanut butter all over the top. Roll up jell-roll style and refrigerate 2 to 3 hours. Slice in 1/2-inch thick (or less) and serve. Preparation time: 30 minutes.
Mix together the milk, sugar and salt; crumble yeast into mixture. Add egg and shortening; stir until shortening is melted. Add flour and beat for 1 minute, at least 100 strokes. Scrape down from sides of bowl. Cover with damp cloth and let rise at 85° until double in bulk (about 1 3/4 hours).
In bowl combine sugar, eggs, butter, Nestle Choco Bake and vanilla. Beat until creamy. Add flour, baking powder and salt. Mix well. Add nuts. Spread in greased 8-inch square baking pan. Bake at 350° for 25 to 30 minutes. Cool and cut into 2-inch squares. Makes 16 (2-inch) squares.
Mix ingredients well and add one 9 or 13-ounce bowl of Cool Whip and 1/2 cup nuts. Chill and serve.
Mix honey and peanut butter; stir in powdered milk. Knead until well mixed. Shape into small balls. Roll in corn flake crumbs.
Mix together and place in bottom of a 13 x 9-inch pan. Bake at 350° for 25 minutes. Cool.
Toss pecans in butter. Combine sugar and remaining ingredients; sprinkle over pecans, tossing to coat. Spread pecans on a baking sheet; bake at 325° for 15 minutes, stirring occasionally. Cool.
Remove stems from mushrooms and chop finely. Put 2 tablespoons margarine or butter (melted) in glass pan. Place mushrooms in pan, top up. Mix crab (shredded into small pieces), egg, mayo, lemon juice and 1/4 cup bread crumbs. Stuff mushrooms. Cover with remaining bread crumbs. Bake at 375° for 15 or 20 minutes.
Beat together sugar, egg yolks and soft butter. Add flour. Mix well. Add milk. Beat egg whites until fluffy. Blend in batter mixture. Pour in pastry shell. Bake 45 minutes at 350° until set (or done).
Mix pudding mix with juice. Add fruit cocktail and Cool Whip. Add pecans.
First melt butter, then add brown sugar until sugar melts. Add bananas and sprinkle with cinnamon. Stir for approximately 1 minute; then add Triple Sec and serve over ice cream.
Cut cookie dough into 1/8-inch slices and arrange on cookie sheet, overlapping slightly. Bake at 375° until light brown. Let cool. Pour liquid from oranges and pineapple into saucepan. Add 2 tablespoons cornstarch and cook until thick. Set aside and let cool. Spread mixture of cream cheese, 1/2 cup sugar and teaspoon vanilla onto cooled cookies. Arrange fruit in layers, pineapple, oranges, bananas, strawberries, etc. Pour cooled sauce on top to cover all fruit. Refrigerate until ready to serve.
Preheat oven to 350°. Drain liquid from pork and beans; pour into baking dish. Gently mix in onion, pepper and tomato. Combine sugar, Dr. Pepper and cloves until sugar is dissolved. Pour evenly over bean mixture. Bake, covered, for 30 minutes.
Sift together powdered sugar and cocoa. Add butter and milk until of desired consistency. Stir in peanut butter. (This is a good frosting for Wacky Cake.)
Heat grill. Arrange meat and vegetables on skewers. Mix remaining ingredients. Place kabobs on grill over medium-high coals. Brush with dressing mixture. Grill 10 to 15 minutes or to
After you have browned the stew meat, put in a pot and add potatoes, carrots and onions, with enough water to cover and cook until tender. Add peas with juice. Put cornstarch in a cup with salt and pepper; add just enough water to make a liquid. Pour into stew and cook until thickened.
Combine all ingredients in double boiler and heat until cheese melts and dip is warm. Serve warm.
Before you begin on First Layer, wash and halve the strawberries. Pour sugar over strawberries and let stand to sweeten.
Pour hash browns in 9 x 13 pan. Mix rest of ingredients together and pour over hash browns. Bake at 350° for 1 hour or until potatoes are done.
Mix ingredients in order given. Pour in greased and floured 9 x 13-inch pan. Bake for 35 minutes in a 350° oven.
Place all ingredients in a bowl; mix with a fork until smooth. Place in a covered container; refrigerate until served, using 2 tablespoons per serving.
Combine sour cream, vinegar, sugar, salt and pepper. Mix well and then add cucumbers and onion. Refrigerate until serving time. Makes about 8 or more servings.
Boil together sugar, milk, cocoa, and butter for 2 minutes. Remove from heat and stir in vanilla, peanut butter, and oats. Mix together and spoon onto wax paper. Allow to cool before eating.
Saute onions, mushrooms and celery in bouillon. Add other vegetables and cook partially. Add bouillon as needed to keep moist. Add garlic powder and pepper. Stuff turkey. (Or bake in casserole dish for 45 minutes at 350°.)
Place pork chops in flat baking dish. Combine orange juice, lemon juice, honey, dry mustard, light salt, pepper, allspice, ginger and nutmeg. Mix well. Pour over pork chops and marinate several hours, turning once or twice. Place pork chops and sauce in broiler about 6-inches from heat, basting frequently with sauce. Cook 15 minutes on each side until well done.
Melt margarine in large pan. Add marshmallows and stir until completely melted. Cook 3 or 4 minutes longer. Remove from heat. Add chips and nuts. Spread in 9 x 13-inch buttered pan with a buttered spatula. When cool, cut into 2-inch squares.
Cook broccoli 3 minutes in microwave, let cool. Mix all ingredients and pour into greased 8-inch square pan. Bake at 350° for 35 to 45 minutes.
Combine oil, sugar, eggs, flour and flavorings. Add apples and nuts; mix well. Pour into greased and floured tube pan. Bake at 375° for 1 hour and 25 minutes. Delicious warm or cold.
Boil jalapenos for about 10 minutes and snip stems off. Place all ingredients in an airtight jar and let season for 7 to 10 days. Great for deer camps. Serves 1 to 24.
Prepare brownie mix according to package directions in a 13 x 9	x 2-inch pan. Let cool in pan. Spread ice cream over brownies. Freeze until hardened. Combine sugar and next 3 ingredients in a	saucepan. Bring to a boil, then reduce heat to	medium. Cook an additional 8 minutes. Remove from heat and stir in vanilla and pecans. Cool. Spread frosting over ice cream. Freeze. Remove from freezer 5 to 10 minutes before serving.
Cook macaroni according to directions. Drain. Brown meat and remaining ingredients. Cover with buttered crumbs and bake at 350° for 35 to 40 minutes
Cream the butter and sugar. Add eggs; stir in wafer crumbs, coconut, pecans, cherries, vanilla and milk. Put into well-greased and floured Bundt pan. Bake at 275° for 2 hours or until done.
Place apples and water in a baking dish. Sift flour, sugar, salt and cinnamon into a bowl. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 350° for 40 minutes or until brown.
Mix vinegar, cheese, lemon juice, oil and water. Put in chicken and marinate overnight or at least 4 hours. Remove chicken and put in baking pan with potatoes. Pour half the marinade over the chicken and potatoes. Bake at 350° for 30 minutes. Turn chicken over and add the rest of the mixture, baking for 15 more minutes. Next, turn the chicken again and sprinkle the raisins in the pan and bake for 15 more minutes. Carrots may be substituted for potatoes.
Cut eggs in half. Mash yolks; add bacon and dressing. Mix well. Refill egg whites. Garnish with pimento or parsley.
Beat eggs until thick. Add cornstarch and sugar. Beat in melted butter and vanilla. Add pineapple. Pour into unbaked pie shall and bake at 325° until set.
Melt butter in baking dish (8 x 8-inch). Arrange peaches in dish and set aside. Mix remaining ingredients. Pour on top of peaches. Bake 1 hour at 350°.
Preheat oven to 350°. Blend cream cheese and 2 tablespoons margarine until smooth. Add chicken, salt, pepper, milk and onion. Mix well. Separate dinner rolls into 4 rectangles. Firmly press together perforations to seal. Spoon 1/4 of the mixture into each center. Pull the 4 corners to the top. Seal all edges. Brush tops with 1 tablespoon melted margarine. Sprinkle on bread crumbs. Bake on ungreased cookie sheet for 20 to 25 minutes. Serves 4.
Mix the pumpkin, milk, cinnamon, vanilla, sugar, salt and eggs together. Pour into a 9 x 13-inch pan. Mix the dry cake mix and walnuts together; sprinkle over first layer. Drizzle melted butter over the top; bake at 350° for 60 to 70 minutes. Serve with whipped cream.
Mix sugar, butter, shortening and eggs; add flour, cream of tartar, baking soda and salt. Shape into balls. Roll in sugar and cinnamon mixture. Bake 8 to 10 minutes at 400°.
Combine butter and seasonings. Mix well, add pecans and toss well. Spread on ungreased 15-1/2 x 10-1/2 inch jelly roll pan. Bake at 350° 10-12 minutes stirring occasionally. To serve warm, put in 350° oven for a few minutes before serving.
Mix mayonnaise with cream cheese. Add fruit. Fold in Cool Whip and marshmallows. Pour into cupcake pans. Cover with wax paper. Freeze. Allow to thaw approximately 20 minutes before serving.
Cream shortening, sugars, margarine, vanilla and eggs. Add remaining ingredients and mix well. Bake on ungreased cookie sheet at 350° for 10 to 15 minutes.
Mix all ingredients together, spoon into greased muffin tins or on buttered bread pan. Bake at 350° or until brown.
Drain pineapple tidbits and mandarin oranges. Slice bananas. Mix all ingredients into a bowl.
Melt 3 tablespoons butter in a medium skillet over moderate heat. Add bread crumbs and saute until browned, 2 to 3 minutes. Set aside. Preheat oven to 400°. Peel, pit and cut the avocado into 1/2 x 1-inch pieces; mix with the lemon juice and set aside. In a large, heavy saucepan over moderate heat, melt the remaining butter; add the onion and saute until golden, about 5 minutes. Reduce the heat to low and stir in flour, paprika and rosemary. Continue cooking, stirring constantly, until flour is lightly browned, 5 to 7 minutes; stir in the chicken broth and cook over moderate heat, stirring constantly, until mixture boils and thickens, about 5 minutes. Remove the pan from heat and stir in sour cream. Blend in the chicken, crabmeat, Worcestershire, salt and pepper. Gently blend in the avocado pieces (with lemon juice) and turn into a 2-quart baking dish. Cover with the sauteed bread crumbs and bake 15 minutes or until bubbly. Garnish with watercress sprigs, if desired, and serve. Serves 6.
Mix well; shape into small balls. Put on a cookie sheet and bake for 15 to 20 minutes at 375°.
Cook potatoes in just enough water to barely cover until done. Add remaining ingredients and bring to a simmer. Ready to eat on a cold winter night.
Heat sugar, margarine and milk over medium-high heat until reaches rolling boil. Boil 5 minutes, stirring constantly. Remove from heat and mix in Marshmallow Creme, peanut butter and vanilla. Pour in buttered 9 x 11 dish. Cut when cool.
Mix all ingredients. Roll in small balls, then roll in sugar. Place on greased cookie sheet. Bake at 350° until light brown. If you don't want chocolate leave it out.
Preheat oven to 325°. Put breasts in a greased or sprayed baking pan. Sprinkle with salt and pepper, if desired. Top with sauerkraut and Swiss cheese. Pour dressing evenly over cheese. Cover pan with foil and bake for 1 1/2 hours. Serves 8.
In large mixing bowl, combine ground beef, bread crumbs, eggs, onion, pickle relish, Russian dressing, Worcestershire sauce, salt and pepper. Mix with hands or wooden spoon to blend well. On sheet of plastic wrap, shape meat mixture into a 7 x 14-inch rectangle.
In an unbaked pie shell, alternate layers of bananas, brown sugar, flour, lemon juice and pats of butter. Cover with a top crust. Brush top crust with a mixture of egg yolk and water. Bake at 375° for 30 minutes.
Empty candy into small saucepan with the water. Heat over medium heat until candy melts, stirring constantly. Add gelatin; stir until dissolved. Stir in applesauce. Pour into 8 x 8 x 2-inch baking pan. Chill until firm. Cut into squares and serve. Makes 6 servings.
Heat oven to 350 degrees. Combine the skim milk and Ranch dressing mix. Dip each tenderloin into the milk mixture and then coat with the crushed Bugles. Place on a baking sheet that has been lightly coated with cooking spray. Lightly spray each of the tenderloins with the cooking spray. Bake for about 20 minutes or until lightly browned. Makes 4 servings.
Soak beans overnight. Cook until almost tender. Mix all ingredients. Pour over beans. Bake in 350° oven for about 1 hour.
Cook noodles; rinse and drain. Brown meat in butter (if needed); drain fat. Add salt, pepper, garlic salt and tomato sauce. Simmer 5 minutes. Combine cottage cheese, sour cream, onions and noodles. Mix with meat. Bake in a large dish, topped with cheese, for approximately 30 minutes at 350°.