HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare all ingredients before measuring. Cook onions, peppers and celery 20 minutes. Add tomatoes and seasonings. Bring to a boil. Put into hot pint jars. Process at 5 pounds for 10 minutes.
Melt Velveeta in crock-pot on low. Add soup and chiles. While cheese is melting in crock, fry sausage in skillet (crumbly consistency); drain and set aside. After cheese has melted, add sausage and mix together. Add the Ro-Tel tomatoes (drained and chopped) and keep the excess juice. Add the leftover juice to make a creamy dip consistency. Keep the leftover aside, as you may need it as it sets in the crock and thickens. Keep crock on low and serve with tostado chips. Stir occasionally.
Cook macaroni as directed and drain. Rinse with cold water and drain. In large bowl, combine mayonnaise, cream, salt, pepper, celery and scallions. Add macaroni, chicken and olives. Mix lightly. Serve on lettuce garnished with tomato and green peppers.
Place a piece of waxed paper onto surface. Mash out crescent rolls (leaving them connected once unrolled). Spread sausage on top evenly, then sprinkle grated cheese over sausage. Roll up, beginning with long edge of crescent roll. Wrap in waxed paper and refrigerate overnight. Slice into 1/2-inch slices and bake on cookie sheet about 15 minutes at 350°.
In a shaker, combine olive oil, vinegar, sugar and lemon and pepper seasoning salt. Shake well. Chill. Serve over fresh salad made with the remaining ingredients.
Make a sauce by cooking cornstarch, water, lemon juice and salt for 5 minutes. Pour over the beets.
In a small greased skillet, toast almonds and coconut over medium heat until golden. Set aside and stir in raisins. Thinly slice peaches and plums. Halve strawberries and combine fruits in medium bowl. In another bowl, stir in yogurt, sour cream, honey and vanilla. Layer fruit and yogurt mixture in 4 parfait glasses, adding 1 tablespoon coconut mix to each glass when 1/2 filled. Top with remaining coconut mix.
Place chicken in a greased 13 x 9-inch pan. Sprinkle with salt and pepper. Put Swiss cheese on top of chicken. Prepare stuffing mix according to package and place on top of cheese layer. Mix soup with milk and pour over chicken mixture. Bake 45 minutes at 325°.
Cut elephant into bite sizes, saving the trunk. You will need a place to store the meat. This will take about 2 weeks. Cook all but the rabbits. This will take about 1 month. This will feed about 3,000 people. If more are expected, add the 2 rabbits, but don't unless needed, because some people don't like hare in their stew.
Bake at 350° for 45 to 55 minutes in tube pan or in 2 layers. (Less baking time for sheet cake.)
Saute meat and onions in oil. Add salt, tomatoes and juice. Cook noodles until tender and add to meat mixture. Add diced cheese and mushroom soup. Heat and serve.
Wash turkey. Squeeze lemon juice and rub on skin. Brush with oil and salt and pepper. Put other ingredients tucked in or around turkey. Pour water in pan. Cover with foil. Cook according to directions. Remove foil for the last hour of cooking to brown. This recipe works with a whole turkey or just a turkey breast.
Beat egg whites until foamy and stiff and gradually beat in 1/2 cup of the sugar. Beat egg yolks until thick and beat in remaining sugar, cream and milk. Add flavoring (vanilla to taste or 1 cup of sherry). Lastly, fold in egg white mixture and serve in a punch bowl with nutmeg sprinkled over the top.
Dissolve yeast in water in large bowl. Stir in sugar, shortening and egg. Add flour, a little at a time. Spoon batter into greased muffin pans and immediately bake at 375° for 10 minutes. Store rest of batter in covered container in refrigerator. Keeps a week.
Crumble all. Sprinkle the yeast in lukewarm water in a small bowl. Add one teaspoon of sugar and mix. Let stand until the yeast is thoroughly dissolved, 5 to 15 minutes.
Mash the contents of 2 avocados with a fork in a large mixing bowl. Grate onion and tomato and mix together with avocado. Add canned chile peppers (hot, medium or mild according to taste), dash or 2 of Tabasco sauce, some white pepper, salt is optional, and finish with lemon juice.
Beat together and bake in a 9 x 13-inch pan for 30 minutes at 350° or until done. Cool and frost with topping.
Put first six ingredients in saucepan. Boil until golden brown. Remove from heat. Stir in soda, then pour onto warm buttered cookie sheet.
Blend milk and cream cheese. Stir in beef, green pepper and pepper. Add sour cream. Refrigerate.
Sift 2 cups of flour. Mix all together, egg and milk mixed together first. Drop by teaspoon or tablespoon into broth. The secret is simmering the liquid while dropping dumplings. Cover, heat to boiling and cook 10 minutes, covered, then 10 minutes, uncovered.
Heat soup. Slowly add green chilies and gradually add sour cream. Put approximately 2 tablespoons mixture in tortilla and chicken and small amount of cheese. Roll tightly. Place in baking dish. Bake 10 minutes at 350° and pour remaining soup mixture over tortillas. Sprinkle rest of cheese on top. Bake another 10 minutes.
Chop dates, nuts and fruit. Cream butter, sugar, egg, salt and cinnamon. Sift together flour and soda and add to creamed mixture along with fruit juice. Add fruit and nuts. Mix well. Drop by teaspoon on cookie sheet. Bake at 350° for 12 minutes. Yields 9 dozen. Freezes well.
Mix together first 5 ingredients. Bring to boil remaining ingredients. Pour this over flour mixture. Mix well and pour into greased cookie sheet. Bake 20 minutes at 350°.
Preheat oven to 350°. Line cookie sheet with foil and spray with Pam. Beat egg whites until stiff. Gradually beat in sugar. Add food coloring; blend in. Add mint morsels; fold in. Drop small spoonfuls onto cookie sheets. Turn off oven and put cookie sheets in oven overnight.
Mix first 3 ingredients. Arrange wings in shallow baking dish and pour liquid over all. Bake at 350° for 40 minutes.
Put half the squash in a buttered 1 1/2-quart casserole. Heat corn and milk. Gradually add to slightly beaten egg and salt. Pour half the mixture over the squash. Sprinkle with half of the cheese and crumbs and dot with half of the margarine. Put remainder of the squash, corn mixture, cheese and crumbs in layers in casserole. Dot with margarine. Bake in oven at 375° for 30 to 40 minutes. Serves 8.
Cut potatoes in half; scoop the insides. Mix the potatoes with the cheese, deviled ham and seasonings. Mix in the cream until fluffy. Scoop the mixture back into the skins and bake in a 350° oven for 12 to 17 minutes. Serve.
Cream sugar, oil and eggs. Add rest of ingredients. Grease and flour 2 loaf pans. Bake for 50 minutes at 350°.
Melt marshmallows in milk over low heat. Pour over gelatin, stirring until dissolved. Combine softened cream cheese and mayonnaise, mixing until well blended. Gradually add gelatin, mixing until well blended. Stir in pineapple. Chill until slightly thickened. Fold in whipping cream. Pour into 2-quart mold. Chill until firm.
Brown onions and hamburger together. Heat kidney beans and tomato paste. Add 2 cups of water, salt, pepper and chili powder. Add hamburger and simmer about 20 minutes.
Preheat oven to 375°. Slice squash and boil until tender. Blend all ingredients into bowl except crackers. Mix and blend together with hand mixer at low speed. Add contents into 2-quart casserole dish. Top with crushed Ritz crackers. Melt butter, then pour over crackers. Bake for 45 minutes or until desired consistency.
Heat pineapple juice and add jello to dissolve. Soften cream cheese and add to pineapple juice and beat with spoon or egg beater to dissolve cream cheese. Then add milk, tidbits and pecans.
Preheat oven to 325°. In a bowl, blend together butter, margarine and sugar until smooth. Stir in egg and vanilla or cardamon. Mix in sifted dry ingredients. Stir together until you get a stiff dough. (May need to add more flour at this point.) Press into tins. Bake 8 to 10 minutes or until very lightly browned.
In frypan, saute onion until transparent. Add sausage, stirring until browned. Add zucchini until softened. Stir in cream and grated Fontina; season with salt, pepper and oregano. Boil penne pasta until done. Drain and add cream mixture to pasta. Fold together and pour into buttered greased casserole dish.
Sprinkle the bite size fish with salt. Place in a glass or "Tupperware" bowl because the lime is very acid. Marinate the fish in the lime juice until the fish is cooked or "bleached" and no longer pink. Drain well, pressing the fish a little to pour off the excess lime juice. Add the green onions, tomatoes and blender mixed coconut milk, stirring gently to mix well. Serve on a bed of chopped lettuce.
Mix all ingredients and pour into a quiche dish or 10-inch pie plate. Bake at 350° for 45 minutes. Grease pan.
Mix all together dry and store in jars. To use, add 1 to 3 tablespoons to hot water.
Cook vegetables in microwave on High for 10 minutes. Stir halfway through cooking. Mix cooked vegetables, chicken, cheese and soup; put in a 9 x 13-inch pan. Melt butter. Crush crackers. Mix crackers and butter; sprinkle on top. Bake at 350° for 25 to 30 minutes, or until cheese is bubbly.
To make orange pineapple, use orange jello and crushed pineapple. Use just enough water to dissolve jello, then add crushed pineapple, drained, sugar, beaten eggs, cream and milk to fill a gallon freezer.
Drain corn, peas, green beans and pimentos. Chop celery, green peppers and onion. Boil sugar, vinegar and oil and pour over other ingredients while hot. Seal well and refrigerate.
Mix flour, cheese and salt. Make a well. Pour in yeast, eggs, Crisco and milk mixture. Mix well. Knead well. Put Crisco on sides and bottom of loaf pans. Place dough in each pan and punch down. Let dough rise in pan 4 to 6 hours. Smear egg yolks (2) on top of loaves. Bake in 375° preheated oven for about 1/2 hour and check for doneness often after first 15 minutes. Yield: about 5 or 6 large loaves. This recipe can be easily halved.
Combine soy sauce and sherry; mix well. Pour over water chestnuts; toss lightly to mix well. Wrap each water chestnut with halved bacon slice. Secure with wooden pick. Brush with soy sauce mixture. Broil 3-inches from heat for 2 to 3 minutes per side, turning once or twice, until bacon is crisp. Makes 32 appetizers.
Sift together first 4 ingredients. Drop in shortening, 2 eggs, milk and vanilla. Beat 2 minutes. Add remaining 2 eggs; beat. Fold in nuts. Pour into greased pan lined with wax paper. Bake 1 hour at 350° until done.
Preheat oven to 350°. Cut 4 pieces of foil each 4 x 6-inches. Peel bananas and cut in half lengthwise. Place each half on a piece of the cut foil. In a small bowl mix the orange rind, honey, orange juice and vanilla extract. Spoon over banana halves and top each with a piece of butter. Fold over the foil once	and crimp the ends to seal.	Place on a baking sheet and bake for 5 to 8 minutes.	If the bananas are really ripe, they will cook in five minutes.
Set together cranberries and sugar overnight, then drain. Add fruit and nuts to cranberry mixture. Fold in 1/2 pint of well whipped cream.
Mix salad dressing with next 5 ingredients. Add chicken and rice. Serve with tortilla chips, guacamole and tomatoes. Serve chilled.
Stir sugar and cinnamon into mix. Combine milk and beaten egg. Stir into mix and blend well. Stir in rolled oats. Drop by teaspoons on greased baking sheet. Bake at 375° for 10 to 12 minutes. Yields 2 1/2 dozen.
Season ducks with salt, black pepper and red pepper. Stuff with 2 quarters of onion and pod of garlic. Sprinkle inside and outside with Worcestershire sauce. Add a little oil to roaster and add ducks. Bake at 350° for 3 hours or until tender, turning occasionally.
Melt oleo in dish and then pour in with other ingredients. Mix. Pour into a 9 x 13-inch dish. Bake at 375° for an hour or until golden brown.
In a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared 9-inch pie crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Pour the boiling water over 2 cups of bran and let stand while assembling other ingredients. Mix in oil. Mix rest of bran with sugar, eggs and buttermilk. Sift flour with soda and salt. Combine all ingredients. Pour into lined muffin cups. Bake as needed for 18 to 20 minutes. Mixture will keep 6 weeks in refrigerator. Makes 6 dozen.
Saute onion in margarine. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly, until thickened. Add 1 1/2 cups cheese; stir until melted. Toss potatoes in cheese sauce. Pour into 2-quart casserole, reserving 1 cup potato slices. Arrange ham and remaining potato slices on top of casserole. Bake at 350° for 30 minutes. Top with remaining cheese. Makes 6 servings.
Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto greased cookie sheet. Bake 8 to 10 minutes at 450° until brown.
Brown 3 tablespoons of the sugar in a skillet. Mix the rest of the ingredients and cook on medium heat. Add browned sugar and cook to soft ball stage. Cool slightly. (For candy, omit the tablespoon of flour.)
Add vanilla to egg whites and beat until soft peaks form. Gradually add sugar beating until stiff. Fold in the morsels. Line cookie sheet with parchment paper. Using heaping kitchen teaspoon, spoon dough onto parchment paper leaving 2-inches between each cookie. Bake at 300° for 20 minutes.
Mix well and pour into a 9 x 13-inch greased and floured. Bake 25 to 30 minutes at 325°.
Combine milk and cheese in a saucepan and place over low heat until cheese is melted. (This can also be done in a microwave.) Stir in remaining ingredients. Grease a 2-quart casserole and place mixture in casserole. Bake at 350° for 30 minutes.
Combine ingredients and cook 2 minutes on High. Stir well. Add nuts if desired. Pour into buttered 9 x 9 x 2-inch pan. Allow to set for 20 minutes. Refrigerate.
Mix all ingredients in large pot and heat to almost boiling. Reduce and simmer 1/2 hour. Remove cinnamon sticks and cloves before serving.
Add cornmeal to boiling water, mixing vigorously until well blended. Cover and simmer about 10 minutes until done. Grease an 8 x 10-inch pan lightly with margarine and spread the cooked cornmeal flat on bottom of pan. Saute the onions and green pepper until tender in margarine. Combine with 1/4 cup salsa and refried beans; spread on top of the layered cornmeal. Spread 1/2 cup medium hot salsa over bean layer. Sprinkle shredded Cheddar cheese. Bake 20 minutes at 350°. Let sit about 10 minutes before serving. Cut in serving squares.
Mix all ingredients together well. This will keep for about 2 weeks in refrigerator. This is great on raw vegetables.
Bake at 425° for 25 to 30 minutes in a cast-iron skillet.
Mix until smooth. Butter 10-inch pie plate. Pour mixture in evenly. Bake at 350° for 30 minutes.
Bake at 350° for 1 1/2 hours. Stir occasionally while baking.
Bring raisins and water to a boil; add 1 cup of oil. Remove from heat and let cool to lukewarm. Mix together sugar and eggs. Mix dry ingredients together. Add raisin mixture to sugar mixture. Add dry ingredients and mix well. Pour into oiled and floured 11 x 17-inch pan. Bake at 350° for 30 minutes or until done. Put icing on while hot, any kind of icing, good without icing.
Cook pasta, drain salmon, add dill, pepper, celery and onion. In small bowl whisk oil, lemon juice and vinegar. Add to pasta and salmon and refrigerate 2 hours and serve.
Use a 9 x 13-inch pan. Melt oleo. Sprinkle crumbs. Continue down list, placing ingredients on. Bake at 350° for 25 minutes.
Cover bottom of saucepan with oil. Add onions and saute. Add chopped tomatoes and water for desired amount of soup. Season to taste with garlic salt and salt. Add potatoes and cook until tender, about 5 to 10 minutes. Remove from heat and add cheese. Cover and let sit 1 to 2 minutes until cheese is melted. Serve immediately.
Combine cake mix, 1 egg and margarine in bowl; mix well. Press into a 9 x 13-inch baking dish. Combine confectioners sugar, 2 eggs, cream cheese and lemon extract in bowl; mix well. Spoon into prepared dish. Bake at 350° for 40 minutes. Cool completely; cut into squares. Yield: 15 servings.
Peel, quarter and rinse potatoes. Place potatoes in a 1 1/2-quart microwave-safe casserole dish and add water. Cover and cook on High for 15 to 20 minutes or until done, stirring once. Drain, mash or beat with mixer at low speed. Add sour cream, cream cheese, 1 tablespoon butter, onion salt and pepper. Gradually beat in enough milk to make smooth and fluffy. Turn into a greased 1 1/2-quart casserole dish and cover. Chill up to 24 hours.
After mixing ingredients for pie crust, roll out into large enough circle to enclose around the peeled and cored apples. Place in baking dish that has been greased or sprayed. Pour liquid over top and bake at 375° for 35 to 45 minutes or until apples are done. Baste a couple of times during baking.
Wash and cube potatoes (do not peel) in 2-quart microwavable bowl. Add vegetable oil, salt, pepper to taste, onion and garlic powder as desired. Sprinkle Parmesan cheese over potatoes. Cover and microwave 15 minutes. Top with grated Mozzarella and microwave 5 to 10 minutes until cheese is melted.
Preheat oven to 325°. Combine crumbs, 2 tablespoons sugar and melted butter. Pat into a 9-inch spring-form pan on the bottom and slightly up the sides. Cream the cream cheese until light and fluffy. Gradually beat in 3/4 cup sugar. Mix in sour cream and vanilla. Add eggs, one at a time, beating well after each addition. Pour 1/2 of batter into crumb lined pan. Sprinkle with 1/2 the chocolate mini-morsels. Pour remaining batter on top. Sprinkle with the remaining morsels. Bake at 325° for 50 to 55 minutes until top is light brown and begins to crack. Cool to room temperature and refrigerate. (If you do not have a spring-form pan, place in shallow pan with 1/2-inch water and bake as directed.) Decorate with Cool Whip and sprinkle with chocolate chips.
Preheat oven to 350°. Place pie filling in an 8 x 8-inch greased baking dish. Sprinkle cake mix evenly over top. (Nuts should be mixed in cake mix.) Slice margarine into thin pats over cake mix. Bake for 40 minutes. May serve plain or warm with ice cream.
Decore and wash lettuce. Tear into bite-size pieces. Wash, peel and grate carrots. Chop celery and cheese into small pieces. Take garlic cloves and peel skin off. Place salt into small bowl and take garlic cloves and place in salt and mash with fork until mushy. Drain kidney beans and mix beans with garlic and salt. Combine lettuce, celery, beans and cheese; mix well with salad dressing.
Combine flour, baking powder, soda, salt, sugar and spices. Add shortening, water and molasses to dry ingredients. Beat for 2 minutes on medium speed. Add egg and beat 1 more minute. Bake in 9 x 9-inch pan at 350° for 25 or 30 minutes. Top with lemon sauce and serve.
Mix cake mix, butter and 1 egg. Press into greased cake pan. Mix cream cheese, 3 eggs and powdered sugar. Spread on top. Bake at 350° for 50 minutes. Let cool before cutting.
Sift together flour, soda and salt. Mix sugar and oleo. Beat in eggs and vanilla. Add mashed bananas and flour mixture alternately. Let rest for 15 to 20 minutes. Add nuts.
Add flour to sugar. Combine ingredients. Cook and pour into cooked pie shell. Cover with margarine and brown.
Preheat oven to 375°. Boil squash and onion until tender. Drain well. Mix with cheese and chilies. Pour into buttered baking dish. Bake for 15 minutes at 375°.
Wash and hull strawberries. Slice 1/2 of them. Add sugar, plus cornstarch; mix well. Cook for 5 minutes. Stir constantly until thick and clear. Stir in lemon juice. Set aside to cool (1/2 hour). Add remaining berries, saving a few for garnish.
Cut eggs in half lengthwise and carefully remove yolks. Mash egg yolks in a small bowl. Stir in mayonnaise and next 4 ingredients and blend well. Spoon or pipe yolk mixture evenly into egg white halves. Garnish if desired. Chill.
Mix Jell-O according to directions. Drain fruit cocktail. Add fruit, marshmallows and nuts. Refrigerate until set. Before serving, stir on carton of Cool Whip. Add green cherries to decorate.
Cream the butter, sugar and vanilla. Add flour and salt. Chill for 1 hour, covered. Roll out 1/8-inch thick. Place on greased cookie sheet. Bake at 400° for 8 minutes.
Crush Ritz crackers; mix with melted butter. Spread and pat in a 9-inch square pan or pie pan. Bake for 8 minutes at 350°. Cool.
Dissolve jello in hot water. Add 1 cup cold water. Add berries. Cool until almost stiff. Arrange angel food cake in 9 x 13-inch pan in serving pieces or smaller. Pour jello mixture over cake. Chill. Top with whipped topping.
Combine cream-style and whole kernel corn, onions, pimientos, milk, egg, cracker crumbs, cheese, margarine and sugar in a greased 2-quart casserole dish. Bake for 1 hour at 350° and serve. Makes 8 to 10 servings.
Spread chops on cookie sheet. Cover with brown sugar and ketchup on each chop. Add a slice of onion on each chop. Season to taste. Bake at 350° for 1/2 hour, covered. Uncover; bake for another 1/2 hour.
Combine cream cheese and butter. Add sugar and vanilla. Stir in chocolate chips. Chill in bowl for 2 hours. Shape in ball and roll in nuts. Chill another hour. Serve with graham crackers or keep at room temperature and use as dip.
Bake potatoes 10 to 11 minutes on High until potatoes are almost tender. Let stand 5 minutes; peel and slice. In a 4-cup measure, heat butter, onion, salt and pepper 1 to 1 1/2 minutes on High until butter is melted. Stir in flour; gradually add milk, stirring until smooth. Heat 6 to 7 minutes on power level 7 until sauce is smooth. In a 2-quart casserole dish, layer potatoes and sauce (you can also add cooked ham, if desired, at this time). Cover with plastic wrap. Microwave on power level 7. Set time 14 to 15 minutes until heated through. Let stand, covered, 5 minutes before serving.
Brown meat in skillet. Add onion and bell pepper; saute until wilted. Add soup and water. Salt and pepper to taste. Place all ingredients in large pan; mix well. Bake at 350° for 1 hour, tightly covered.
Peel, core, slice, then arrange apples in a shallow baking dish. Cream butter. Blend in sugar, flour and cinnamon. Stir in bran flakes. Sprinkle mixture over apples. Bake at 375° for 25 to 30 minutes. Serve warm.
Mix all ingredients together. Roll in balls the size of walnuts. Roll in sugar. Bake in a 325° oven for 15 to 18 minutes.
Mix Cool Whip, maraschino cherries, pistachio pudding, chunk pineapple (drained) and crushed pineapple (undrained) with small marshmallows. Then chill.
In a 3-quart pan, combine potatoes, peas, green onions, chicken broth and curry powder. Bring to a boil, cover, reduce heat and simmer until potatoes are tender, about 20 minutes.
Mix together eggs, sugar, oil, zucchini, vanilla and cinnamon. In separate bowl, mix salt, soda, baking powder and flour. Mix all together and add walnuts. Pour into pans that have been sprayed with Pam. Makes 2 loaves. Does not work well if you try doubling recipe. Mix only one batch at a time. Bake at 350° for 1 hour (approximate).
Combine all and form patties. Brown on 1 side; top with onion rings. Add 1 can of beef gravy.
Cook macaroni and rinse 2 times. Brown ground beef and drain. Add 2 cups water, tomato sauce and onion soup to ground beef. Simmer for 30 minutes. Put macaroni in bottom of buttered pan. Top with meat mixture and several slices of cheese. Bake at 350° for 45 minutes.
Fill blender jar 2/3 full of ice (1 tray). Add remaining ingredients. Place lid securely and blend for 30 seconds on high. Serve immediately. Serves 4.
Cream together shortening, cream cheese, fructose and sugar replacement. Add egg and water, beating well. Sift together flour, baking powder and salt and add to creamed mixture. Mix until thoroughly blended. Shape into a roll 1 1/2-inches (3.75 cm) in diameter. Refrigerate at least 2 hours or overnight. Cut into thin slices and place on ungreased cookie sheets. Bake at 350°F (175°C) for 8 to 10 minutes. Yield: 30 cookies.