HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions until clear. Cook cubed sausage in a 350° oven until done. Drain off grease. Follow directions on box of hot roll mix for preparing dough. Let dough stand 5 minutes. Break dough into 3 even loaves. Roll out dough to size of a large pizza. Make 3. Mix onions and sausage and spread evenly over dough to edges. Spread 1/3 cheese, 1/3 cayenne, 1/3 olives and 1/3 jalapenos for each one. Roll up jelly roll fashion. Place on cookie sheet seam down. Bake at 350° until golden. Slice as desired.
Place garlic in bottom of each of 6 pint jars; add pepper. Pack tomatoes in jars. Pour 1 teaspoon dill seed in each jar. Boil vinegar, water and salt for 5 minutes. Pour over tomatoes. Seal jars. Let stand for 6 weeks. One sliced carrot may be added in each jar between tomatoes.
Spread roll mix in bottom of a 9 x 13-inch pan. Bake 10 minutes at 375°. Mix together and spread on crust the sour cream, dressing mix and dill weed. Top with raw vegetables, cut up fine. Chill.
Brown ground beef with onions. Drain well. Add all ingredients together. Bring to a boil. Line serving platter with Tostitos chips. Add mixture. Top with grated cheese and serve.
Dissolve yeast in warm water. Add buttermilk, melted butter, 6 tablespoons sugar, 1 teaspoon cinnamon, egg and whole wheat flour. Stir to blend. All all-purpose flour. Knead dough until smooth and elastic. Let rise in a warm place for about 40 minutes. Punch down. On floured board, knead dough until satiny. Divide into 3 parts. Roll each into a rectangle. Cut rectangle into 10 squares. Place an apple wedge in the middle of each square. Combine remaining sugar and cinnamon. Sprinkle over apple wedge. Fold dough over apples to cover completely. Brush with beaten egg. Sprinkle with sesame seed. Bake at 400° for 8 minutes, then increase oven to 425° and bake 4 more minutes.
Mix and bake in muffin tins in moderate oven. When cool dip muffins in thin icing made with confection sugar and milk. Then dip in ground peanuts.
Cook meat in a pressure cooker with water and salt for about 25 to 30 minutes. Cut into 2-inch slices, then shred. Save broth for Vermicelli Soup. Fry in olive oil the onion, garlic, green pepper, bay leaves and oregano. Add whole tomatoes, tomato sauce, sugar, salt and pepper. Add shredded meat to sauce. Serve over rice.
In mixing bowl, dissolve yeast in water. Stir in sugar, salt, shortening, eggs and potatoes. Mix in flour with hands until dough is easy to handle. Knead on lightly floured board until smooth and elastic. Place greased side up in greased bowl. Cover with damp cloth and place in refrigerator.
Brown beef and boil pasta to package directions. Drain both. Drain mushrooms. Mix all ingredients and put in 9 x 9-inch pan and top with more Mozzarella. Bake at 375° for 40 minutes. Serves 6.
Cook spaghetti in 1 tablespoon oil in water. Mix cottage cheese, cream cheese, sour cream, green pepper and onion. Alternate layers of spaghetti and cheese mixture. Saute ground beef. Put over spaghetti. Pour tomato sauce over top. Refrigerate 2 hours or overnight. Bake 30 minutes at 350°. Spaghetti sauce can also be used. Tomato sauce gives a different flavor.
Mix all except 1/4 cup soup and milk together. Fill 8 to 10 flour tortillas with mixture. Roll seam side down in a 9 x 13-inch pan, greased. Mix soup and milk and pour on top. Cover pan and bake 30 to 40 minutes at 350°. Top with cheese and bake 10 to 15 minutes, uncovered.
Soak onions in sherry or water for a few minutes. Mix ingredients together and refrigerate.
Combine caramels and 1/2 cup of the condensed milk and melt in microwave or in double boiler. Set aside.
Tear up bread and place in a 2 1/2-quart Pyrex dish. Brown 1 pound bulk sausage and drain off fat. Sprinkle over bread. Spread cheese over sausage. Beat eggs and add milk, salt and pepper. Pour over bread and sausage and cheese mixture. Bake at 350° for 35 to 40 minutes. Makes 6 to 8 servings.
Melt butter or margarine in frying pan. Cook onion and green pepper until tender. Add ham and brown lightly. Remove from heat and stir in mustard and Worcestershire sauce. Place dry rice in buttered 2-quart casserole dish. Top with tomatoes and ham mixture. Cover with corn. Sprinkle with shredded cheese on top. Bake in preheated oven at 350° for 35 minutes. Makes 4 servings.
Blend all ingredients in large mixer bowl, then beat 2 minutes at medium speed. Bake in greased and floured 10-inch Bundt pan at 350° for 50 minutes. Cool 15 minutes; remove from pan and cool on rack. Split into 3 layers. Spread about 1 cup of frosting between layers; spoon rest into center. Chill. Garnish with chopped nuts.
Bring brown sugar, butter and Karo syrup to boil in microwave. Remove and immediately add baking soda and stir. Place popcorn and peanuts in large roasting pan. Pour syrup over popcorn and peanuts; mix well. Bake at 250° for 1 hour, stirring every 15 minutes. When baked, put into grocery bag and shake well. Continue shaking occasionally. Store in plastic bags or containers.
Mix together everything except the catsup, brown sugar, onion powder and liquid smoke. Shape into balls using an ice cream scoop. Place in a flat pan in one layer. Bake at 350° for 45 minutes. Transfer meatballs from drippings to clean pan. In small bowl combine the catsup, brown sugar, onion powder and liquid smoke. Pour over meatballs and bake 30 minutes.
Saute onion, celery and mushrooms in butter. Melt cheese in top of double boiler. Add everything and heat thoroughly.
Combine the 1/2 cup shortening, 1/2 teaspoon salt and 1/2 cup brown sugar and cream thoroughly. Blend in the cup of sifted flour. Spread mixture in a greased 8 x 12 x 2-inch pan. Bake at 300° for 20 minutes or until delicately browned.
Thaw frozen broccoli and drain excess liquid. Mix broccoli and all other ingredients together. Pour into pan and bake at 350° until golden brown on top. Cool before slicing.
Melt butter in saucepan. Add milk, sugar, egg yolks and vanilla. Cook 5 to 8 minutes or until thick. Add coconut and pecans.
Combine all ingredients. Bring to soft ball stage (238° to 240°). Remove from heat and stir until mixture cools and thickens. Spoon onto buttered wax paper or aluminum foil.
Mix all ingredients together in a 9 x 13-inch pan or casserole. Bake, covered, at 350° for at least 1 hour. May also be done in crock-pot.
Mix 1/2 pound cheese with chicken, cream of chicken soup and the chilies; heat. Mix Doritos in bottom of casserole dish. Put a layer of chicken mixture. Sprinkle another layer of Doritos until both are used up. Add the remaining cheese on top. Bake at 300° for 15 minutes. This is hot with peppers. Use only 2 green peppers for milder taste.
Start heating oven to 350°. Place all ingredients in bowl. Stir until blended. Turn into greased 8 x 8 x2-inch pan. Bake 30 minutes. Cut into 2-inch squares while warm. Makes 16.
In a saucepan, bring ingredients to a boil. Reduce heat; simmer 10 minutes. Remove spices.
Brown ground beef and onion. Add sauce and water. Simmer 10 minutes. Combine remaining ingredients except noodles. Pour 1 cup sauce in bottom of 9 x 12-inch pan. Layer 3 pieces of uncooked noodles over sauce. Cover with 1 1/2 cups sauce. Spread 1/2 of cheese mixture over sauce. Repeat layers of noodles, 1 1/2 cups sauce and rest of cheese filling; top with lasagne noodles and then the rest of the sauce. Cover with foil. Bake 60 minutes at 350°. Remove foil and bake another 10 minutes. Let set 10 minutes before serving.
Saute onion and mushrooms in oil. Add limas. Add rest of ingredients. Bake in 375° oven 30 minutes.
Mix cake according to directions. After mixing cake, add chocolate chips and fold in. Pour in cake pan. Bake according to directions on box. Cool about 10 minutes. Invert cake onto plate.
Generously butter a 9-inch (12 cup) turk's head mold, 9-inch tube pan or 12-cup Bundt pan. Dust lightly with 2 tablespoons flour, tapping out excess. In a medium bowl combine remaining 2 3/4 cups flour, baking powder and salt; set aside.
Mix all ingredients and bake in a greased loaf pan at 350° for 60 minutes or, if cupcakes, for 20 minutes.
Sift flour with baking powder, onion salt, salt and sugar. Stir cornmeal and herbs into dry ingredients. Combine egg, milk and melted butter. Add all at once to dry ingredients. Stir until dry ingredients are well moistened but still lumpy. Pour into well-greased 8-inch square baking pan, muffin pan or cornstick pan. Bake at 425° for 25 to 35 minutes until top is golden brown. Serve hot.
Saute onion and pepper. Brown ground meat. Add all ingredients. Put into casserole and season. Add cheese on top and bake in 400° oven for 30 minutes.
Grease a casserole. Cut up bacon and fry until crisp. Add onion and cook. Drain. Spread in bottom of casserole dish. Beat Bisquick, eggs, milk, salt and pepper. Pour over bacon. Sprinkle with cheese. Bake at 350° for about 35 minutes, uncovered, until knife inserted in center comes out clean.
Cream shortening and sugars. Add eggs and beat well. Add remaining ingredients. Chill overnight. Form into walnut-sized balls. Place on cookie sheet sprayed with Pam and flatten with fork or fingers. Bake at 350° for 12 minutes or until done. Store in airtight container when cooled.
Heat the sugar and syrup to melt the sugar, but do not boil. Make sure sugar is dissolved. Take off stove. Add peanut butter and pour over the Cheerios which are in a large bowl. Mix well and pour into 9 x 13-inch pan (buttered). Pack down and let cool. Cut into bars. Can put on frosting when cooled. Melt chocolate chips and spread over cooled bars.
Cook broccoli. Arrange broccoli in a greased shallow 2-quart baking dish. Combine cream cheese, milk and garlic salt in a saucepan. Cook and stir until thickened. Pour about half the sauce over broccoli. Top with 1 pound sliced, cooked chicken or turkey and remaining sauce. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes; then broil until lightly browned. Makes 6 servings.
Bring a large pot of water to a boil for the linguine. While the water is heating, place 2 tablespoons of olive oil in a large skillet, add the garlic and cook over low heat for 5 minutes, until the garlic softens and becomes fragrant but does not brown. Add the tomatoes. Increase heat to medium-high and cook for 10 minutes or until the tomatoes give off their juices and the sauce begins to thicken. Add the anchovies, capers, olives and red pepper flakes. Lower heat to medium and cook about 5 minutes longer. As soon as the water comes to a boil, add the linguine and cook it until it is al dente. Drain and place in a warm serving bowl. Add the basil, parsley and remaining teaspoon of olive oil to the sauce. Taste it and add a pinch of salt if necessary. Spoon the sauce over the pasta; toss it well and serve at once. Yields 4 servings.
Preheat oven to 375°. Cream sugars and margarine. Add eggs; blend until smooth. Add vanilla; cream. Mix all dry ingredients and blend with mixture. Bake on ungreased cookie sheet for 12 to 15 minutes or until golden brown. Cool on wire racks.
Heat oven to 400°. Mix flour, baking powder, baking soda and cinnamon in large bowl. Mix cereal, milk and sugar in another bowl; let stand five minutes. Stir in egg and applesauce. Add to flour mixture; stir just until moistened (batter will be lumpy). Spoon batter into muffin pan sprayed with no stick cooking spray, filling each cup 2/3 full. Bake 18 to 20 minutes or golden brown. Serve warm or may be frozen and heated in microwave. Serves 12.
Bake pie shell; cool. Beat granulated sugar and butter in 1 1/2-quart bowl until light and fluffy. Stir in vanilla, cream of tartar and chocolate. Beat in eggs until light and fluffy, about 3 minutes. Pour into pie shell. Refrigerate until set, 3 to 4 hours. Or cover with plastic wrap and freeze at least 8 hours.
In large bowl, break up shredded wheat biscuits until quite fine. Set aside. Melt the chocolate chips and peanut butter until smooth. Pour over shredded wheat biscuits and mix well. Drop by spoons onto wax paper. Shape each mound into a circle and form a small hole in the center. Cookies take quite long to set up so you have time to shape them to look like nests. Put 3 jelly beans in the center of each cookie. Let set several hours or overnight to firm. You can use a teaspoon and then shape them with the small end of a melon baller.
Brown ground chuck, onion and green pepper in skillet. Add chili powder, salt, sugar and garlic. Mix in the olives, corn and cheese. Put in 9 x 9-inch baking dish. Mix corn bread mix according to box directions; pour over top. Bake until corn bread is done, approximately 20 to 30 minutes, at 400°.
Brown chicken for 10 minutes. Cover the bottom of pan with rice. Put chicken on top. Cover with cream of chicken soup. Add enough water to cover chicken. Cover with foil. Bake at 350° for 1 hour.
Place meat in crock-pot. Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low 10 to 12 hours (high 5 to 6 hours). Stir stew thoroughly before serving.
Stir yogurt, mixing the fruit. Pour into a bowl. Add the Cool Whip and mix well. Put into the pie crust. Cover and refrigerate. Best if chilled overnight.
Simmer meat until well done. Defat liquid and separate meat from bones. Add remaining ingredients and cook very slowly for at least 4 hours. The mixture should be very thick. Add water from time to time to keep from sticking. Season to taste. Makes about 36 cups.
Mix together. Put in 350° preheated oven for 1 1/2 hours.
Clean and hull 2 quarts of strawberries. Sweeten with sugar. Whip vanilla ice cream and fold in cream (whipped). Add the juice of 1 lemon, rum and Cointreau. Pour cream over strawberries. Serves 8.
Mix oleo with stuffing. Put half in bottom of pan. Put chicken next, then soup and broth. Pour rest of stuffing on top. Bake at 350° for 1 hour.
Mix first 7 ingredients together and fold into Miracle Whip salad dressing. Chill.
Melt margarine in 9 x 13-inch pan. Pour in all other ingredients and stir. Bake at 350° for 30 to 45 minutes.
Bone the chicken and soak in water for 30 minutes. Flour lightly and brown in 1-inch oil. Arrange in a layer in a shallow casserole. Cover with Sauce.
Beat eggs. Add sugar, cooking oil and vinegar. Sift flour and soda together. Add flour to mixture. Add milk slowly. Add flavoring and cake coloring. Bake for 25 minutes at 350°. Makes 3 layers.
Combine dry ingredients in bowl and add eggs and oil. Stir until dry ingredients are moistened. Do not beat. Stir in vanilla, undrained pineapple, nuts and bananas. Spoon batter into 3 greased and floured 9-inch round pans. Bake at 350° for 25 to 30 minutes. Cool in pan 10 minutes; remove and cool completely. Spread frosting between layers, on top and sides. Sprinkle with 1 cup nuts.
Simmer the water, potatoes, carrots, celery, salt and pepper for 10 minutes. Add the corn and simmer for 5 minutes. Stir in the milk and cheese and heat but do not boil.
Saute onions or scallions with Italian sausage meat (cut up in small pieces). Add shrimp. Cook about 3 minutes. Then add soup stock (College Inn, etc.). Mash in small piece of garlic. Thicken with cornstarch. Then fold in egg without beating. Serve on rice.
In a greased 9 x 13-inch pan, put the cherry pie filling; spread evenly. Dump dry cake mix onto the cherry layer. Spread evenly. Sprinkle pecans or walnuts over the cake mix. Put 1 stick of butter cut in thin slices over the top. Bake for 50 minutes in a 325° oven to a golden brown. Serve cooled with whipped cream or ice cream.
Mix water with pickling salt and boil. Let cool. Slice cucumbers into gallon jar. Pour water over cucumbers and let sit 14 days. Drain and rinse. Cover with cold water to which alum is added. Let set 24 hours. Drain water and cover with white vinegar. Put pickling spice in a bag and add to jar. Let set 24 hours. Drain vinegar. Add 3 cups sugar. Stir well. Repeat sugar for a total of 3 days. They make their own juice. May be left in jar or put in smaller jars. They do not need to be sealed.
Bake the cake in a 13 x 9 pan according to package directions. Let cake cool for about 20 minutes. Spread the pineapple over the cake with the juice.
Split leeks or scallions in half and cut in small pieces. Cut up potatoes. In water, put potatoes, salt and barley and let come to a boil; cook about 1 hour. Mash the potatoes. Thin out soup with a cup of milk, more if needed. Again let it come to a boiling point, turn off heat and add 4 tablespoons of butter (no substitute or it won't give same flavor).
Fry the onions in butter and a dash of sugar to a nice brown; thicken a little with flour and add enough strong beef broth to make a thick sauce. Season with cayenne or black pepper and rub through a sieve.
Combine and set aside dry ingredients. In large bowl, beat the brown sugar, oil, eggs and vanilla until fluffy. Stir in flour mixture; beat until well blended. Fold in remaining ingredients. Pour into greased and floured pans (9 x 13-inch, two 9-inch or Bundt pan). Bake for 1 hour at 350°. Sprinkle with powdered sugar or frost.
Prepare bread. Remove crust and butter. Stack all slices and cut into cubes (4 to 6 cubes). Put sugar in boiler add cubed bread, milk and light brown sugar. Pour on top of 4 eggs, well beaten. Do not stir. Cover and cook about 1 1/4 hours on medium heat. Do not uncover until ready to serve. Top with whip cream. Can be warmed if any left in double boiler.
Heat oven to 350°. Grease and flour jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix sour cream, water and eggs in large bowl. Stir in cake mix (dry) until moistened. (Batter will be slightly lumpy.) Spread in pan. Drop pie filling by generous spoonfuls onto batter. Bake 25 to 30 minutes or until cake springs back when touched lightly; cool. Sprinkle with almonds. Drizzle with glaze. Makes 15 servings.
Beat butter and sugar until fluffy. Alternately add the rest of the dry and wet ingredients. Beat all ingredients at least 2 minutes.
Mix all ingredients in skillet. Cook 20 minutes or until meat is done, stirring often. Add water if necessary. Serve on warmed or toasted buns.
Mix the ingredients in the order listed. Put in 9 x 13-inch floured loaf pan. Bake at 325° for 1 hour. Top with whipped cream.
With a wooden spoon, mix together sour cream and sugar. Cook on medium heat to 223°, stirring constantly. Remove from heat and add vanilla extract and English walnuts. Stir until completely coated. Spread on waxed paper to cool. When cool, store nuts in airtight container. Can be stored up to 3 months.
Pour boiling water over shortening. Add sugar, molasses and beaten egg. Beat thoroughly. Add sifted dry ingredients. Mix until smooth. Pour into greased 8-inch square cake pan. Bake in moderate oven, 350°, for about 35 minutes.	Serve alone or with a frosting.
Mix shortening, sugar, vanilla and eggs. Sift flour, baking powder and salt. Mix all together. Add nuts. Bake at 350° for 20 to 25 minutes in a 9 x 13-inch pan.
Dissolve jello in boiling water. Add sugar substitute to taste. Cool. Add lemon juice and pineapple juice. Mix well. Bag and freeze. Thaw until mushy and add 2 to 3 quarts diet 7-Up per bag. Makes 4 bags.
Cook pork chops in small amount of oil until lightly browned. Place in deep baking pan. On each pork chop, place 1 tablespoon	uncooked rice	(or more), 1 onion ring, 1 bell pepper ring and a tomato.	Chop celery about in the pan. Mash the tomato a little to cover the other vegetables better. Put a little catsup on	top of each tomato. Season with salt, pepper, Worcestershire sauce, garlic powder or other seasonings to taste. Pour tomato juice in pan and enough water to cover rice. Cover tightly with foil. Bake in 375° oven for 1 hour and 15 minutes or until liquid is dissolved and rice is done. Each pork chop makes 1 serving and is practically a meal in itself. (I like to add some extra rice.)
Place cheese slices on the bottom of a greased 8 x 8-inch pan. Cut bacon into bite size pieces and layer over cheese. Sprinkle mushrooms, green pepper and onion on top. In a medium bowl, beat eggs, salt and pepper together with a fork. Pour over ingredients in pan. Bake at 350° for 30 minutes. Cool 5 minutes. Cut into squares and serve.
In a large roaster, separate ground meat with a cup of water; then brown. Add chopped onions, bell peppers, celery and shallots. Cover and cook until all liquid has disappeared. Add 2 cans of soup and a little water. Add Kitchen Bouquet for color. Cook 4 cups of rice; add to meat mixture. Add salt and pepper to taste. Serves 20 people.
Mix fruit cocktail, sugar, soda, salt, flour and eggs, mixing well for about 2 minutes. Add 1/2 teaspoon cinnamon. Bake at 350° for 40 minutes. Sprinkle top with brown sugar and serve with whipping cream or ice cream, if desired. Use 9 x 12-inch pan.
Mix the first 5 ingredients with fork in pie pan. Press in bottom and on side. Use a deep 10-inch pie dish. Mix the sugar, 3 tablespoons flour and cinnamon with sliced apples. Put into crust. Make crumb mixture with 1 cup flour, 1/2 cup sugar and soft margarine. Put on top of apples. Add a little cinnamon on top (optional). Slide into paper bag and fold under. Bake at 400° for 1 hour.
Mix flour, milk, sugar, nutmeg, salt and cinnamon in small bowl. Mix with a fork until crumbly. Add soft margarine. Sprinkle crumb mixture on top of apple mixture. Bake 45 minutes at 325°. Will serve six.
Saute garlic, onions, ginger and chicken. Season with salt and ground pepper. Simmer over moderate heat for 10 minutes. Add water and bring to a boil. Simmer for 25 minutes. Add green spinach leaves and cook for 2 minutes. Add yellow chilies and cook for 3 minutes. Serve hot. Serves 6.
Drain corn and mix all ingredients together. Cover and refrigerate about 2 hours before serving.
Cook broccoli according to package directions. Mix margarine and flour together in saucepan. Cook briefly over medium heat. Blend in chicken broth, stirring constantly, until thickened and smooth. Stir in mushrooms and their liquid.
Brown green peppers and onions in heavy skillet with just enough Crisco to cook. When tender, add ground beef and cook on medium heat until meat is browned. Add soup and pimentos and cook on low for about 10 minutes. When ready to serve, open 1 or 2 cans of Chinese noodles and pour over top of Shallalai. Serves 6.
Divide large head of cauliflower into pieces and boil with a dozen white button onions, until about half done. Drain and add a dozen dill pickles, cut in pieces, to 2-quarts of vinegar, 2 cups sugar, celery seed and mustard seed. Bring to a boil. Mix together flour, ground mustard, turmeric powder and cold water to mix. Add this to boiling vinegar and continue to boil for 5 minutes longer. Pour boiling mixture over pickles and seal in jars. Makes about 4-quarts.
Cook broccoli according to directions. Drain. Add lemon juice. Saute onions, parsley and bell pepper. Add soup and cheese. After sauces are well blended, pour over broccoli (in casserole). Top with crumbs and dot with butter. Bake at 375° for 30 minutes.
Mix the orange jello and the boiling water together; cool. Add the orange sherbet and beat with mixer or eggbeater. Fold in whipped cream substitute. Add the drained mandarin orange slices and crushed pineapple. Mix, pour in mold and refrigerate until firm.
Cover bottom of casserole dish (9 x 13 x 2-inch) with 2 pounds of hash browns. Sprinkle with small chopped onions. Salt and pepper to taste. Melt 2 sticks margarine and pour over potatoes (saving some for top). Heat and mix 1 (10 ounce) can cream of chicken soup, 16 ounce sour cream and 1 (16 ounce) Cheez Whiz. Pour on potatoes. Mix remaining margarine with 2 cups crushed corn flakes. Spread on top of casserole. Bake for 1 hour at 350°.
Dissolve jello in boiling water. Combine sugar and cold water and bring to a boil. Add sugar mixture to jello mix. Add lemon juice and pineapple juice. Put in containers and freeze. Bring out of freezer 3 hours before time to use. Place in punch bowl and pour ginger ale in and stir. Serve.
Heat oven to 400°. Spread bread with cranberry sauce. Place slices on baking sheet; top each slice with turkey. Beat egg whites and mustard until stiff; fold in mayonnaise. Spread mixture evenly over turkey. Bake for about 10 minutes, or until topping is golden brown. Serve hot. Makes 6 sandwiches.