HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice according to package directions. Form sausage in patties. Brown and drain. Crumble in pieces. Add chopped onion, pepper and celery. Cook over low heat about 10 minutes. Cook noodle soup in the 1 cup of water for 10 minutes. Then add to the sausage mixture. Add cooked rice, almonds and mushrooms. Place in greased baking dish. Bake at 325° for about 1 hour.
Cream sugar and butter. Add beaten egg and mix well. Add apples, spices, flour, baking soda and baking powder. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. When cool, serve with whipped cream.
Preheat oven to 400°. Melt margarine in a skillet and add shrimp, lobster, garlic and green pepper. Saute for 5 minutes. Transfer contents of skillet to a casserole dish. In a small bowl mix together wine, lemon juice, egg, mayonnaise, mustard and seasonings. Beat until well blended. Gently fold crabmeat and bread crumbs into liquid. Pour mixture over seafood in casserole and sprinkle with cheese and paprika. Bake for 10 to 12 minutes.
Fry sausage and drain. Drain tomatoes. Melt cheese and mix sausage and tomatoes.
Place chicken in 9 x 13-inch dish. Heat broth and soups; pour over chicken.
Beat with a fork in saucepan the eggs, vinegar and sugar. Cook over low heat until thick. Set aside to cool. Mix with beaters the cream cheese with a little milk. When smooth, add cooled custard mixture, olives, chopped pimentos, bell pepper and onion. Mix thoroughly.
Beat egg yolks until light. Add flour, ginger and vinegar; blend well. Mix in molasses. Pour into pie shell and bake at 350° for 40 to 45 minutes. Egg whites and sugar may be made into meringue. Spread on the hot pie and brown in oven for 5 minutes at 425° or until lightly brown. If you don't like meringue use whipped cream or a small scoop of ice cream.
Remove crust from bread and cut bread into cubes. Cube the cream cheese. Place 1/2 the bread in 9 x 13-inch baking pan. Spray with Pam. Place cream cheese on top of bread and top with remaining bread. In a large bowl, beat eggs with a whisk and add the syrup and milk and whisk until well mixed. Pour over bread. Cover with plastic wrap and refrigerate overnight. Remove the plastic wrap before baking. Bake at 350° for approximately 20 minutes. Cover with foil and bake for 25 to 30 minutes until done. Enjoy!
Pour juice off salmon. Set aside. Use fork to mix salmon and egg well. Add flour; mix thoroughly. Mix 1/4 of salmon juice with baking powder. Beat with fork. (This will foam; if doesn't, baking powder is old.) Blend into salmon mixture. Drop by teaspoonfuls into deep fryer 1/2 full of oil. Meat is done when it rises to the top. Drain on paper towels.
Chill homemade soup, stew, chili, etc. Skim the fat from the top and discard. Reheat the mixture, now with many less calories.
Preheat oven to 325°. Generously grease and lightly flour a plain tube pan. In large bowl, blend all ingredients at low speed until moistened. Beat batter 3 minutes at medium speed and pour into prepared pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean.
Brown first 3 ingredients in large skillet. Cook spinach using package directions. Drain, reserving liquid; add water to make 1 cup. Add spinach liquid and next 5 ingredients to meat mixture. Simmer 10 minutes. Combine spinach with macaroni and remaining ingredients; spread in 13 x 9 x 2-inch baking dish. Top with meat sauce. Bake at 350° for 30 minutes. Let stand 10 minutes before serving. Serves 8 to 10.
Dissolve jello in hot water. Stir until dissolved. Add sour cream when warm. Stir until blended. Cool until slightly thickened and add remaining ingredients.
Pour peaches with juice in buttered cake pan. Sprinkle with dry Jell-O and dry cake mix. Pat until smooth. Pour water over mixture. Dot with butter. Bake at 350°.
Peel and slice eggplant. Dip into egg, then bread crumbs. Fry in oil on both sides until golden brown. Remove and place on paper towels.
Sift together dry ingredients. Add milk, well beaten eggs and shortening. Bake in greased pan 20 to 25 minutes at 400°.
In a large bowl combine cream cheese and sugar. Beat well. Blend in cocoa, scraping sides of bowl and beaters frequently. Add eggs and vanilla, blending well. Blend in whipping cream. Pour into pie crust and bake at 350° for 35 to 40 minutes. (Center will be soft but will set upon cooling.) Cool to room temperature. Cover and chill several hours or overnight. Garnish with cherry pie filling.
Line cookie sheet with foil, large enough to lift out. Separate graham cracker cookies and place on foil. Sprinkle with nuts.
Melt margarine (oleo) in a large saucepan over low heat. Add marshmallows; stir constantly until marshmallows are melted. Remove from heat. Add food coloring; stir well. Add cereal and stir until well coated.
Set oven to 350°. Blend flour, soda and cocoa in a bowl. Set aside. In a saucepan, melt margarine over low heat and stir in sugar. Remove from heat. Add vinegar and vanilla. Stir in mixture from bowl. Bake in 2 greased layer pans for 20 minutes or until toothpick inserted in middle comes out clean. Allow to cool before frosting. (Use Lite Cocoa Frosting.)
Combine and bake at 250° for 45 minutes, stirring every 15 minutes.
Mix shortening, sugar, potato, 2 cups flour and scalded milk. Add beaten eggs, salt and yeast dissolved in warm water. Mix well; let rise 2 hours. Add 6 cups flour (or enough to make a stiff batter); let rise 1 1/2 hours. Make into rolls; let rise 1 1/2 hours more. Bake about 20 minutes at 350°. Makes approximately 3 to 4 dozen.
Boil milk and sugar 10 minutes, stirring constantly. I use a heavy aluminum pan. Remove from heat and add remaining ingredients. Stir until everything is thoroughly mixed and melted. Cool and cut.
Mix pudding with 2 cups milk (not 4). Blend in sour cream, bananas and cream. Cool and serve.
Cook sugar, corn syrup and water until a soft ball is formed or until syrup holds shape when dropped in cold water. Pour syrup into stiffly beaten egg whites and beat until mixture is too stiff to handle with ease. Add nuts and vanilla. Pour on a well-greased platter.
In saucepan, melt butter. Add water. Bring to boil. Add flour and salt. Stir well. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool 5 minutes. Add eggs, one at a time, beating with wooden spoon until smooth. Drop batter by heaping tablespoon 3-inches apart on greased baking sheet. Bake at 400° for 30 minutes until golden brown and puffy. Cool. Split open and remove any soft dough inside. Fill with pudding, whipped cream or fruit. Top with powdered sugar.
Preheat your oven to 350°. In a small saucepan, mix together the honey and canola oil. Heat it over a low heat until it is blended together. Stir it occasionally. Place the popped corn and the peanuts in a large bowl and mix them together. Slowly pour the honey mixture over the popped corn and nuts, stirring as you pour. Spread the mixture out in a single layer on a greased cookie sheet. Bake until they turn a golden brown. Cool them in a large bowl and store them in an airtight container.
Soak beans overnight. Change water several times, if possible. Cook beans on stove 1 hour. Drain beans. Divide all ingredients between 2 two-quart baking bowls. Add additional brown sugar if you like sweeter beans. Add catsup and water to cover beans. Bake beans, uncovered, 4 to 6 hours at 350°. Check each hour to add water and stir beans if necessary (don't allow beans to dry out).
Mix Bisquick and corn. Turn out onto Bisquick-floured board. Pat to 1/2-inch thickness. Cut	into cookie cutter shapes. Paint with	butter	or margarine. Bake for 10 minutes at 425°.
Thaw strawberries. Drain liquid into a measuring cup. Add enough water to make 1 1/2 c. liquid. Add 2 drops of red coloring. In a sauce pan mix cornstarch, liquid, sugar and salt. Cook over medium heat. Stir constantly till thick.
Brown sausage in black iron pot. Remove sausage. Saute onion in sausage drippings. Add garlic and saute 3 minutes. Add red beans, all seasonings and water. Simmer for 2 hours, stirring occasionally. Serve over cooked rice.
Combine all ingredients, starting with the butter and ending with the vanilla, in the order given; mix well. Pour in a loaf pan and bake at 350° for 50 minutes. Frost with whipped cream. Top with sprinkled coconut, if desired.
Roll wafers into crumbs. Save some to garnish top. Mix crumbs with butter to form crust. Melt marshmallows with half and half in top of double boiler. Cool, then add creme de menthe and salt. Fold this into the whipped cream. Pour into crust and freeze. Remove from freezer 20 to 30 minutes before serving.
Cook onions in fat until tender. Stir in salt and flour. Slowly add broth. Stir until thick. Add chicken and peas. Heat and pour into heated 2 quart shallow casserole dish. Heat in oven until bubbly and add biscuit topping. Bake until biscuit topping is done. By heating the mixture until bubbly and then adding biscuits, they will not be soggy on bottom.
Put in blender the milk, eggs, Bisquick, pepper and melted margarine. Blend the daylights out of it. Pour into a 10-inch pie pan sprayed with Pam.
Cook vermicelli according to package directions and drain. Add to chicken in a large bowl. Saute onion and pepper in margarine and add to mixture. Melt cheese and add to other ingredients, stirring well. Last, add Ro-Tel tomatoes and peas. Place in greased 9 x 13-inch casserole and bake at 350° for 30 minutes or until bubbly. Makes 10 to 12 servings. Freezes well.
Heat soup until boiling. Remove from heat. Dissolve gelatin in boiling water. Add to soup, let cool. Beat cream cheese and mayonnaise, add to soup mixture. Add remaining ingredients. Pour into buttered mold. Chill overnight. Unmold on bed of lettuce.
In a kettle, fry bacon, reserving enough fat to saut onion, pepper and potatoes. When onion is translucent, add water and bring to a boil. Add corn, milk, butter and seasonings. Lower heat and simmer until corn is tender, about 10 minutes. Serve hot. Serves 4 to 6.
Chop artichokes (recommend blender). Mix with mayonnaise and cheese in a microwave-safe bowl. Heat through in microwave. Serve hot with chips.
Rinse mushrooms and remove stems, if desired. May slice mushrooms or leave whole. Place on towel and let dry. Heat frying pan on high. In hot frying pan, add 1 tablespoon of margarine and pour in onions. Cook until they begin to show gloss. Add garlic and stir. Add remaining margarine. Add mushrooms. Saute on high until liquid has evaporated. Add white wine or brandy and cook until absorbed.
Preheat oven to 375 degrees. Grease a 10 inch iron skillet. Combine all ingredients and beat until well mixed. Pour into skillet. Bake for 30 to 40 minutes. Turn out of pan immediately.
Stir first 4 ingredients. Set aside. In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until blended, then eggs and vanilla. Add flour mixture. Beat until well blended. If necessary, chill dough for 2 hours. Shape into 1-inch balls. Place 2-inches apart on ungreased cookie sheet. Bake in 350° oven for 12 minutes.
Cook rice as directed on package. Saute celery, pepper and onions. Combine all ingredients except cheese. Put in greased shallow 2-quart baking dish. Sprinkle with cheese. Bake in a preheated oven at 350° for about 30 minutes or until seafood is cooked. Makes 6 servings.
Heat oven to 425°. Measure and set aside 1/2 cup cookie dough. Pat remainder of dough in 13 x 9-inch baking pan. Spoon pie filling over dough. Break off small pieces of remaining dough and scatter over filling. Sprinkle with sugar. Bake 15 to 20 minutes until golden brown. Cool and cut into squares. Makes 24 dessert bars.
Saute onion in a little water in a large frying pan; add ground beef and brown. (Pour off excess grease, if any.) Add 1/2 teaspoon salt, pepper and dash of cinnamon. Dissolve tomato paste in the 1/2 cup water, then add to hamburger mixture. Lower flame and simmer for about 15 minutes or until water is absorbed. Set aside. In another large saucepan, put water and 2 teaspoons salt; bring to a boil. Add macaroni and boil for about 10 minutes or until done. While macaroni is boiling, combine 1/2 cup milk, 1/4 cup butter, 3/4 cup of the Romano cheese, 1 tablespoon flour and the beaten eggs. When macaroni is cooked, drain and put back in saucepan and add mixture. Toss lightly; put aside. Make Crema.
Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into ovenproof dish. Bake at 350° for 30 minutes or until bubbly. Makes 1 cup.
Mix ingredients and pour into unbaked pie shell. Bake for 35 minutes at 350°.
Brown meat and onion. Season to taste with salt, pepper and garlic. Add soup and drained green beans. Put in casserole dish and top with mashed potatoes. Sprinkle with cheese. Bake 10 to 15 minutes, just to brown top of potatoes and melt cheese. Serves 4.
Melt chocolate over very low heat. Cool. Stir butter in mixer bowl to soften. Add flour mixture, 3/4 cup buttermilk and vanilla. Mix to dampen flour. Beat 2 minutes at medium speed. Add melted chocolate, eggs and remaining buttermilk. Beat 1 minute longer. Pour batter into three 8-inch layer pans lined on the bottom with paper. Bake at 350° for 30 to 35 minutes. Cool in pans 15 minutes. Remove from pans and cool on racks. Spread filling on layers and stack.
Boil macaroni and drain. Stir cottage cheese and sour cream together; add macaroni. Pour into greased casserole dish. Put a layer of sharp Cheddar cheese on top. Layer with macaroni mixture and another layer of cheese. Pour milk over top.
Cut lettuce, cauliflower and onion in large salad bowl. Add bacon. Mix mayonnaise, sugar and cheese in small bowl. Add salad just before serving. As an option, 1 can of ripe olives can be added.
Heat olive oil in a large, heavy skillet. Brown meat. Add remaining ingredients, except cheese; cook, covered, over low heat, stirring occasionally, about 25 minutes. Remove lid from skillet; cook another 10 to 15 minutes. If Parmesan cheese is used, remove to serving dish and sprinkle with cheese. If Cheddar cheese is used, fold carefully into mixture. Serve.
Beat eggs. Add sugar and oil; beat or mix until light in color. Add remaining ingredients; mix. Bake in loaf pan, one hour at 325°.
Melt cheese in double boiler. Add mayonnaise, grated cheese and horseradish. Stir until smooth. Add Worcestershire sauce, Tabasco sauce to taste and garlic salt. Store in refrigerator.
Boil 1 cup water and sugar until a thick syrup is formed. Strain. Set aside to cool. Using a pineapple cutter, cut each pineapple into the shape of a bowl. Chop pineapple pulp into fine pieces. Pour over the hot water. Squeeze pineapple pulp. Strain juice.
Dissolve yeast in cup of warm water; set aside. Scald milk, sugar, salt and oil. Let cool. Mix yeast mixture and cooled milk mixture. Stir in flour until well mixed. Cover, let rise double in bowl, about 45 minutes. After rising, stir dough a half minute. Place dough in greased 1 1/2-quart casserole. Cover, let rise double in size, 1 hour. Bake at 400° for 25 to 30 minutes. Brush with oleo. Makes 1 loaf.
Blend butter and sour cream. Slowly add sugar. Add 1 egg yolk at a time while mixing. Add cake flour, baking soda and vanilla. Fold in egg whites (beaten stiff). Bake at 325° in a tube pan for 1 hour and 10 minutes or bake in 2 loaf pans for 30 to 45 minutes.
Combine all ingredients in a blender until ice is crushed. Makes five 8-ounce servings.
Line a very large platter with lettuce leaves. Roll salami and place, point side down, in a group on lettuce platter. Arrange all other ingredients in groups on platter. Pass dressing separately (recipe to follow).
Place vanilla wafer in a cupcake liner. Beat all other ingredients together. Add filling mixture until 2/3 full in pans and bake 10 to 15 minutes at 375°. When ready to serve, add canned cherry pie filling on top. Makes about 18 tarts.
Cut chicken into serving pieces. Wash and wipe dry. Brown in 1/2 cup hot oil over medium heat and set aside until needed. Saute onions in remaining oil until soft. Add catsup, vinegar, capers, brown sugar, salt, pepper and Worcestershire sauce. Now add the chicken into the mixture. Add water until the sauce is even with the chicken. Cook on low heat for 1 hour and 15 minutes.
In a large mixing bowl, combine all ingredients. Place mixture into cookie press; pipe onto baking sheet.	Bake at 350° until done. Watch carefully.
Cook bacon in 10-inch skillet until crisp. Remove and drain on paper towel. Drain off all but 2 tablespoons of drippings from skillet. Combine broth and vinegar in 1 quart bowl. Add water and bring to a boil. Stir in rice, onion and tarragon or celery seed. Cover tightly and cook on low 45 minutes. Remove cover and stir in green pepper and shrimp. Cover and cook until all liquid is absorbed, about 5 minutes. Stir in bacon and jalapeno or pimento. Preparation and cooking time: 1 hour and 20 minutes. Serves 6.
Cook meat overnight on low in crock-pot. Debone and pull meat apart. Put meat back in crock-pot. Add barbecue sauce. Cook on low for 4 hours, stirring occasionally.
Heat 12-inch Dutch oven. Pour oil into Dutch oven and heat 5 minutes. Add garlic, potatoes and carrots. Sprinkle with salt. Stir. Bake	10 minutes. Rub chickens inside and out with salt and rosemary.	Put 1 bay leaf and lemon in each chicken. Put vegetables to one side and place chickens in the middle of	the oven and bake for 2 1/2 hours. Cook on medium heat.
Soak bread in milk, crush with hands until well mixed. Add eggs, sugar, vanilla and raisins; stir well. Pour oleo in bottom of thick pan and bake until very firm. Let cool. Cube pudding and put in individual dessert dish. When ready to serve, add sauce and heat broiler.
Boil, debone, skin and cut chicken into bite size pieces; reserve broth. Parboil in chicken broth the vegetables with parsley, oregano, paprika, salt and pepper to taste. Thicken with cornstarch. Add chicken, cut up; pour into a 9 x 13-inch baking pan. This should fill pan to depth of about 1 1/2 inches.
Preheat oven to 350°. Brown meats and drain well. Add seasonings and mix well. Add cheese; stir until melted. Put on party rye bread slices and bake 10 minutes at 350°.
Cream the butter and sugar. Add beaten egg yolks and mashed bananas. Sift together and blend the flour, soda and salt. Add these slowly to banana mixture. Add sour cream, vanilla, nuts and cinnamon. Fold in beaten egg whites. Bake in 2 lightly-greased 8 x 4 x 3-inch loaf pans at 350° for 1 hour.
Cut breasts into strips. Marinate strips in 1 cup water and the fajitas seasoning mix for 2 hours. Heat oil in heavy saucepan and saute onion and red and green peppers until tender-crisp. Remove vegetables from pan and add chicken strips, reserving marinade. Saute chicken until light brown. Add leftover marinade and simmer for 5 minutes. Return vegetables to pan and heat to mingle flavors. Spoon mixture into warm tortillas. Fold over and garnish with sour cream, salsa, guacamole and slice of lime.
Arrange turkey and broccoli in unbaked pie shell. Toss cheese with flour, salt, cayenne and nutmeg. Sprinkle over turkey and broccoli. Combine eggs and milk. Pour over filling. Sprinkle with Parmesan cheese. Bake at 350° for 40 to 45 minutes or until done. Let stand 5 minutes. Cut into wedges.
Mix dry ingredients. Gradually mix in moist ingredients. Mix dry and moist ingredients together until evenly blended. Pour into 4 oiled 1 pound coffee cans. Bake at 350° for 45 minutes to 1 hour.
Combine all ingredients. Beat well. Grease cookie sheet and cover with wax paper. Spread batter on pan and bake at 350° for 15 minutes. Place dish towel on table and sprinkle powdered sugar all over towel. When cake is done, place on towel and peel off wax paper. Roll cake up like jelly roll inside towel. Chill.
Soak the fruit in rum while preparing the dough. Dissolve the yeast in warm water. Combine milk, sugar and butter. Heat until sugar is dissolved and butter melted. Cool to lukewarm milk mixture and the eggs. Stir to blend, then beat until smooth and dough easily comes away from bowl. Drain the fruit; add with lemon rind 1/4 cup of the almonds to the 3/4 cup flour. Toss until fruit and nuts are well coated. Add coated fruit and nuts to the dough. Work with fingers until all nuts are well distributed in the dough. Knead on lightly floured board until smooth and elastic, about 5 minutes. If too sticky, work in a little more flour. Place in a greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 hour.
Put ham in a saucepan with water; boil to tender. Make a crust. Line pan with parts of crust. Put 1/2 meat in the pan and add pieces of crust and butter. Add juice of meat and the rest of meat. Add salt and pepper to taste.
Cut angel food cake in half. Place in plate and take fork and punch holes in cake. Put strawberry juice on. Spread Cool Whip all over cake. Put strawberries on top. Put on another top part. Punch holes. Add strawberry juice, Cool Whip and strawberries on top. Refrigerate.
Combine all ingredients in large mixer bowl. Blend, then beat 2 minutes. Pour into a greased and floured 10-inch Bundt or tube pan. Bake at 350° for 50 minutes or until done.
Combine and spread first 4 ingredients in 9 x 13-inch pan. Melt chocolate chips and spread on top. Cool thoroughly before cutting.
Marinate the cherry tomatoes, black olives and broccoli in Italian dressing for 2 to 3 hours. Cook the fettucini noodles; drain, then refrigerate for approximately 1 hour. Combine the marinated ingredients with the noodles. Mix and add Parmesan cheese and bacon bits. Serve.
Put 1 can of beans in casserole dish. Spread half of the chili on top of the beans. Add half of cheese slices next and a layer of Fritos corn chips. Repeat all the layers again. Bake at 350° for 30 minutes or until cheese bubbles around edge.
Preheat oven to 350°. Place peppers in microwavable dish, cut side down and cook on High, uncovered, for 4 minutes. Turn over. In mixing bowl, combine next 3 ingredients and mix well. Mix together diced tomatoes, ketchup and Tabasco sauce. Then add 1/4 cup of this to the ground beef, onion and brown rice mixture. Divide beef-rice-tomato mixture evenly among green pepper halves. Then spoon remaining diced tomato mixture over top. Cover dish tightly with aluminum foil. Bake 40 to 45 minutes, until beef mixture is 160°.
In medium saucepan, bring water, butter and salt to a boil. Add rice and peas; cover and remove from heat. Let stand 5 to 7 minutes or until all water is absorbed. Yields 4 servings.
Mix all ingredients together. Let sit for 5 minutes, if possible. Cook on griddle until golden brown on each side.
Mix together taco mix, taco sauce, sour cream and mayonnaise; put tomatoes, onions and cheese on top. Use dip size corn chips.
Form meat into 1-inch balls. Combine ingredients. Simmer for 10 minutes. Drop in meatballs. Cover and cook about an hour. Cook spaghetti just before serving. Makes 6 to 8 servings.
Make the Night Before: Mix all but Parmesan cheese together and pour into a 9 x 13-inch baking pan. Top with Parmesan cheese and cover. Refrigerate overnight. Bake at 350° for 90 minutes.
Pour boiling water over oats; let stand until cool, about 20 minutes. Cream margarine and sugars. Add well beaten eggs. Stir in oatmeal. Add flour, cinnamon and vanilla; mix well. Bake 35 to 40 minutes in 350° oven.
Mix together and bring to boil. Reduce heat and cook slowly (about 1 hour or until thick). Put in jars and seal. These ingredients may be pureed in blender.
Mix well, beating 5 minutes and bake in 3 layers in a 325° oven for 20 minutes.
Heat until cheese melts. Take off heat and whip until smooth. Add pepper, onion, pecans and mayo.
Soak beans overnight. Drain. In large Dutch oven or kettle, add all ingredients, except rice and bring to a boil, stirring frequently to prevent sticking. Reduce heat to low and cook slowly for several hours. If necessary, add water if beans are not tender. If you want thicker gravy, mash a few beans and cook until remaining beans are tender. Serve over rice.
Add to beaten egg whites. Pour over cake. Chill overnight in refrigerator. Frost with whipped cream. Put one layer on plate; pour some of the orange juice over, then put other layer right on top of first and pour rest of juice over. There is no filling in the middle.