HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sausage in a 3 to 4-quart pot over medium-high heat 3 to 5 minutes, breaking up with a wooden spoon until lightly browned. Drain and discard fat. Add broth, water, lentils, tomatoes, onion and garlic. Cover and bring to a boil over high heat. Reduce heat to low and simmer 45 minutes, stirring occasionally, until lentils are almost tender. Stir in pasta. Cook 8 to 10 minutes until lentils and pasta are tender. Stir in spinach and cook 2 to 3 minutes longer until tender.
Brown onions and celery in small amount of butter until soft and tender. Combine all ingredients and put in 9 x 13-inch casserole dish. Combine 1/2 stick butter and 1 cup crushed cornflakes. Put this on top and bake at 350° for 40 minutes.
Combine wild rice, shrimp, broccoli, cauliflower, cheese and peppers in large bowl. Cover; refrigerate. Just before serving, toss gently with dressing. Serve on lettuce leaves.
Mix all ingredients well. Pour into a greased pan and put in freezer. Cut into squares when frozen and serve on a lettuce leaf.
Cook potatoes in slightly salted water until fork-tender. Drain and mash with electric mixer adding the cream cheese and sour cream. Salt and pepper to taste, plus add milk as needed to make the potatoes smooth, but not soupy. Spread mixture evenly in a greased or Pam sprayed glass baking dish. Dot the top with butter or margarine. Bake uncovered at 350° for 25 minutes or until bubbly.
Line 13 x 9-inch pan with 6 slices of bread cubes. Mix next 6 ingredients and spread on top of bread. Add rest of bread on top of mixture. Pour eggs, mixed with milk. Cover with foil and refrigerate overnight. Bake covered 15 minutes at 325°. Then add soup, cheese and almonds. Bake uncovered for 1 hour.
Coat a large, nonstick skillet with cooking spray. Place over medium-high heat until hot. Add celery, green onions and green pepper; saute until crisp-tender. Stir in broth and next 3 ingredients; bring to a boil. Spoon rice into a shallow 2-quart baking dish. Add hot broth mixture. Cover and bake at 350° for 30 minutes or until rice is tender and liquid is absorbed. Sprinkle with pecans.
Mix flour, sugar, salt, yeast, water, and oil into a dough. Knead 4 minutes. Let rise (rest) 5 minutes. Roll out on cookie sheet. In the middle 1/3 of the dough, top with corned beef, sauerkraut, then cheese. Cut edges in 1-inch strips and crisscross over filling. Brush with egg white and sprinkle with caraway seed. Bake at 400° for 25 minutes.
Heat oven to 350°. Mix pecans, corn syrup and softened margarine in ungreased round pan (9 x 1 1/2-inch). Spread to cover bottom of pan. Mix remaining ingredients; beat 30 seconds. Spread over pecan mixture. Bake until golden brown and wooden pick inserted in center comes out clean, about 30 minutes. Run knife around edge of pan to loosen; immediately invert on heatproof serving plate.
Heat sugar and Karo until sugar is dissolved. Do not cook. Stir in peanut butter and corn flakes. Drop on waxed paper in 1-inch balls. Let cool and serve.
Cream together the sugars and butter. Add the ice cream and spices to taste. Mix with mixer until smooth and well blended. Store in freezer. To drink, heat water to boiling. Add 2 tablespoons boiling water to 1 mug of batter; stir in 3 tablespoons rum. Great on cold winter nights.
Thoroughly combine dry ingredients in a heavy 4-quart saucepan. Stir in milk. Bring to a bubbly boil on medium heat, stirring constantly. Then boil without stirring to 234° (soft-ball stage). Bulk of candy thermometer should not rest on bottom of saucepan. Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110°. Beat until fudge thickens and loses some of its gloss. Quickly spread in a lightly buttered 8 or 9-inch pan. Cool and cut in squares.
Grease and flour pans. Bake at 350° for 35 minutes in 2 (9-inch) pans. Cream butter, shortening, sugar and vanilla until fluffy. Blend in eggs. Combine cocoa, flour, powder, soda and salt in a bowl. Add milk.
Boil water, syrup and cornstarch, mixed with a little cold water. Boil 5 minutes and add fruit juice and 1 tablespoon caramel, if dark color is desired.
Slice tenderloin as you would pork tenderloin. Wash two or three times. Drain real good. Take each piece and tenderize each side, then roll both sides in flour. Put in oil and fry. Sprinkle with salt on each side and sprinkle with paprika. Fry on medium heat.
Pour 2/3 of soup/water mixture into large pan (9 x 13 or larger). Mix mayo, chicken and stuffing together and stuff shells. Pour rest of sauce over shells and top with cheese. Bake 1 hour at 325°.
Cream together butter, sugar and eggs. Put the two yeast cakes in the cup of warm milk. Add the milk and yeast cakes to the creamed mixture along with flour and salt. Let dough rise in a warm place for several hours. Beat the dough down and shape into to loaves. Let dough rise again until doubled in size. Bake in a moderate oven about twenty minutes.
Combine all ingredients, place in greased casserole, put 1/2 cup of noodles on top and bake 25 minutes in 325° oven. Serves 6.
Melt margarine, cocoa and water in saucepan. Bring to a boil and pour over flour and sugar. Add remaining ingredients. Stir, then pour into a 9 x 13-inch pan (does not need greasing or flour). Bake at 400° for 20 minutes.
Put olive oil and garlic in pan; brown lightly. Add cut up chicken. Brown and cook until there is no pink or 3 to 4 minutes. Add mushrooms and saut for about a minute. Take all out of pan and put aside. Add another tablespoon of olive oil and green onions to saut. Add tomatoes, oregano, pepper, salt and wine. Bring to a boil. Put on low fire and cook 15 to 20 minutes and add ham and parsley. Put on simmer for about 2 minutes. Serve over angel hair pasta.
In a saucepan, melt butter. Stir in sugar and salt. Then add corn syrup and mix well. Add Eagle Brand milk, stirring constantly. Continue stirring and cook to 245°. Remove from heat and stir in vanilla. Pour into a 9-inch buttered pan. When cold, cut into squares and wrap. Makes about 50 pieces.
Mix. Form about 1 teaspoonful dough into balls. Grease cookie sheet. Press with fork. Bake about ten minutes at 350°.
Mix together. Spread in a greased pie plate. Bake at 325° for 50 minutes. Serve with Cool Whip.
On low heat in skillet add butter, celery and onion until onion is transparent. Add to crumbs with lemon juice, minced parsley, rosemary, pepper, salt and Accent. Toss lightly. With fork, mix and add 1/4 cup hot water; set aside. Rinse fish body cavity with cold water, drain and pat dry with backbone removed. Rub fish cavity with 1 teaspoon salt and 3/4 teaspoon Accent. Lightly pile (do not pack) stuffing into fish. Fasten open edges with toothpicks. Brush outside of fish with oil. Bake at 350° for 45 to 50 minutes or until fish flakes easily. Makes 8 servings.
Grate cheese and mix with margarine with hands until creamy. Mix until dough clings to bowl. Grease cookie sheet and use cookie press. Place on cookie sheet. Bake at 350° for 18 to 20 minutes. Yields about 4 dozen.
Mash bananas and add rest of ingredients. Bake in two loaf pans at 350°. Check for doneness after 45 minutes.
Cream sugar and shortening. Add boiling water. When cooled slightly, add cold water. Add beaten eggs and yeast (dissolved in lukewarm water). Add salt to flour and sift into liquid mixture. Mix well but do not knead. Cover and place in refrigerator overnight. Remove from refrigerator and on floured surface, shape into rolls (roll out and cut). Put on cookie sheets and allow to rise for 2 hours. Bake in 425° oven for 15 minutes. Remove from oven and brush with butter.
Preheat oven to 350°. Grease baking sheets. Chop 1 1/2 cups of M & M's. Reserve remaining whole M & M's for decoration. Stir together flour, baking soda and salt. In a large bowl cream butter and sugars. Add	eggs and vanilla; beat until light and fluffy. Add	dry ingredients gradually. Add chopped M & M's and nuts.	Drop on baking sheets. Bake for 6 to 7 minutes. Decorate cookies with M & M's. Return to oven and bake for 3 to 5 minutes longer or until light brown. Makes 5 dozen.
Combine sour cream and 1 tablespoon boiling water; mix well. Stir in package of dry yeast. Let stand 3 minutes. Stir until yeast is completely dissolved; set aside. Place 1/2 cup softened margarine and 1/2 cup flour in small bowl. Add sour cream mixture and beat 1 minute at low speed. Add 2 egg yolks and 1/4 cup flour, beat at medium speed for 1 minute. Stir in enough additional flour (about 1 to 1 1/2 cups) to make soft dough. Turn onto floured board and knead 8 to 10 minutes. Divide into 3 pieces. Wrap with wax paper. Chill 2 hours or up to 5 days.
Mix and roll out to the desired thickness. Cut and bake at 350° for about 8 minutes.
Add enough flour that the dough is not too stiff (a soft dough). Roll on floured board and cut. Bake at 350°. Delicious!
Place fish in a glass dish and pour dressing over fish. Cover and refrigerate for 2 hours (overnight, if preferred).
Mix all together. Microwave for 8 minutes, stirring every 2 minutes or bake in oven on low heat until golden brown. Store in an airtight container.
Place all but eggs in blender. Mix in blender. Then in blender chop in hard-boiled eggs. Good for vegetables or chips.
Cream butter and cream cheese. Add sugar gradually, to cream mixture. Add eggs one at a time, mixing well after each. Add vanilla. Mix flour and nutmeg, add gradually to creamed mixture. Bake in lightly greased and floured tube pan at 275 degrees, starting with a cold over, for approximately 1 1/2 hours.
Dissolve Jell-O in boiling water. Add cold water and chill until slightly thickened. Add remaining ingredients and chill in mold until firm.
Wash sweet potatoes and boil until tender (remove skin). Whip potatoes in large mixer bowl on high speed until fluffy. Remove mixer beaters and rinse strings off beaters.
Combine egg whites, cream of tartar and vanilla. Beat until they are stiff, not dry, peaks. Slowly add 1 cup sugar, beating until meringue stands in very stiff, glossy peaks. Spread over bottom and up sides of well-greased 10-inch pan. Bake at 275° for 1 hour. Beat egg yolks slightly in double boiler top. Stir in 1/2 cup sugar, lemon juice, rind and salt. Cook, stirring, until thick, about 10 minutes. When mixture cools, whip the cream and fold custard into it. Put in meringue shell. Chill 12 to 24 hours.
Sift dry ingredients and set aside. Beat 4 egg white and set aside. Beat the egg yolks in large mixing bowl. Add milk and beat well. Add sifted dry ingredients and beat until well blended. Add melted shortening and mix well. Fold in egg whites. Cook in waffle iron.
Boil squash until tender. Cook corn bread. Saute onions and bell pepper in stick butter. Mix all ingredients together. Bake at 325° for 25 minutes. Add cheese to top and bake 5 minutes.
Beat potatoes, butter and powdered sugar well. Knead until satiny. Add flavoring as desired. Dip in melted chocolate. This is filling for chocolate creams candy.
Place the chicken breast in a medium saucepan and add enough chicken broth to cover. Heat to boiling; reduce heat and simmer, covered, until tender, about 12 minutes. Remove chicken breast, cool, and cut into strips. Heat the oil in a large saucepan over medium heat. Add the onion and saute until brown. Add the mushrooms; cook, tossing gently, 2 minutes. Stir in 8 Tbsp. of the butter, the ham, and the tomatoes. Cook 6 minutes. Stir in the chicken and cream. Heat to boiling; reduce heat to low. Add the salt and pepper and keep warm over low heat. Meanwhile, cook the fettuccine until just tender; drain. Return the noodles to the saucepan and toss with remaining 1 Tbsp. butter. Toss the fettuccine into the chicken-ham mixture. Serve with parmesan cheese on the side.
Combine onion, brown sugar, mustard, salt and vinegar. Simmer 10 to 15 minutes. Mix everything together and bake 1 hour, covered, at 350°.
Cream butter, oil and sugars; add eggs one at a time. Add vanilla. Stir dry ingredients and add to first mixture. Mix well. Let set in bowl in fridge 4 hours or overnight. Pinch off dough and shape into small balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in cinnamon sugar. Bake at 275° for 12 minutes or less.
Dissolve jello and sugar in boiling water. Beat cream cheese until creamy. Add to jello. Stir in. Place in refrigerator for about 30 minutes. Remove from refrigerator. Fold in Cool Whip, then fold in remaining ingredients. Pour into salad mold. Return to refrigerator overnight to set firm.
In a large frying pan, melt 1 tablespoon of butter. Place 2 slices of bread in pan. Let brown; turn over. On side facing up place one slice of cheese. When other side is brown, put both slices together to form a sandwich. Repeat for each sandwich.
Cut tomatoes in half lengthwise and set cut sides up in a 9 x 13-inch baking pan or dish. Sprinkle with salt and pepper. Mix garlic, 1/3 cup parsley and 2 tablespoons olive oil. Pat mixture over cut sides of tomatoes. Drizzle 2 tablespoons oil over tomatoes and bake at 425° until brown on top, 60 to 70 minutes. Boil spaghetti in 3 quarts water until barely tender to bite, 8 to 9 minutes. Drain. In a large warm serving bowl, combine butter, remaining parsley and oil, basil and 4 tomato halves that have been "skinned" (discard skins). Coarsely mash. Add remaining baked tomatoes and pan juices. Gently mix with pasta, adding salt, pepper and cheese to taste.
Melt margarine in saucepan, then add cocoa until dissolved. Add milk and sugar. Heat until it reaches a hard, rolling boil. Boil hard for 1 minute. Remove from heat and quickly add peanut butter, then oats. Drop by teaspoon onto sheet of waxed paper or foil. Allow 10 to 20 minutes to cool before serving.
Brown pork chops on both sides at high temperature. (Salt and flour before browning.) Mix soup and spices together, and place with pork chops in a 9 x 13 inch pyrex dish. Top with onion rings. Cover with foil and bake at 350° for 45 to 50 minutes.
Drain fruit cocktail and pineapple chunks. Pour fruit into mixing bowl. Add sour cream; mix evenly through fruit. Stir in remaining ingredients and chill for 2 to	4 hours in refrigerator.
Melt butter; add cornstarch, salt and sugar. Stir in the vinegar gradually. Continue stirring until the sauce boils. Add the beets. Keep warm until the sauce is a rich red. Serves 6.
Place stick of butter on top of all ingredients in a casserole. Place in oven and bake, covered, at 350° for 1 hour. Stir once after margarine is melted. Mixture should be firm and slightly brown.
In a small bowl, stir together lime or lemon juice, honey and cinnamon. In a large bowl, layer apricots, strawberries, grapes and blueberries. Pour honey mixture over fruit; toss gently to coat. Cover and refrigerate for 4 hours or until thoroughly chilled. Makes 8 servings.
Heat oven to 350 degrees. Combine butter, powdered sugar and vanilla in large bowl. Beat at medium speed scraping bowl often, until creamy. Reduce speed to low; add flour, cocoa and cinnamon. Beat until well mixed. Roll out dough on lightly floured surface, one-half at a time to 1/4 inch thickness (keeping remaining dough in refrigerator). Cut cookies with 2 1/2 to 3 inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until set. Cool completely.
Sift flour. Cream Crisco, sugar, eggs and vanilla. Roll out on floured board like biscuits. Cut in desired shape and bake at 375°. Done when brown.
Mix together and bake at 375° for 35 minutes in a 9 x 9-inch pan.
Drain as much water as possible (press between paper towels) from spinach. Mix all ingredients together and put in pie pan. Bake at 375 degrees for 20 to 25 minutes or until edges are slightly browned.
Put all in crock-pot and cook one hour on high, then 8 hours on medium. Serve with homemade biscuits.
Cook chicken breasts in water until done. Reserve 1/4 cup of broth. Chop chicken into small pieces; set aside. Combine crackers and melted butter. Reserve some for topping; place rest on bottom of casserole dish. Combine soup, broth and sour cream; mix well. Add chicken and mushrooms. Pour over crackers. Sprinkle remaining crumbs on top. Bake at 350° for 25 to 30 minutes.
Brown meat and onion in large frying pan. Drain if necessary. Pour in catsup. Add chili powder, garlic salt and pork and beans. Heat 10 minutes, or until mixture is hot and bubbling. You may add more or less chili powder.
Shred cabbage. Add salt. Let stand 1 hour and drain. Heat water, sugar and celery seed. Boil 1 minute. Cool to lukewarm. Stir in carrots, pepper, onions and drained cabbage.
Mix together well the Cool Whip and cream of coconut. Melt Cheez Whiz in small container. Spoon small amount of cool mixture into Cheez Whiz and mix. Pour together, mix and refrigerate. Serve with all types of fruit.
In a frying pan put flour and brown until flour is done. Add salt and pepper, as desired. Add water. Stir continually until mixed. Pour or spread over roast and cook about 15 minutes or longer.
Brown onion in butter or margarine. Add all ingredients except frankfurters and simmer for 30 minutes. Arrange frankfurters in shallow pan. Pour sauce over them. Bake in moderate oven for 30 minutes, uncovered.
Prepare cake mix according to package. Add sour cream. Stir by hand until well blended. Fill lined muffin tins 1/2 full, reserving 1 1/2 cups batter. Make indentation in center of each cup with spoon and fill with preserves. Spoon reserved batter over preserves, filling to 3/4 full. Bake at 350° for 20 to 30 minutes. Cool completely and store in fridge.
Saute the bell pepper and the onion with the ground beef as it browns. Grease a 9 x 13-inch pan. Place the meat mixture in the bottom of the pan.
Combine ingredients plus 1 cup water in baking dish. Cover and bake at 300° for 5 hours. Uncover for 30 minutes and serve.
Sift ingredients into a greased 9 x 9-inch pan. Make 3 holes and in 1 hole, pour 3 tablespoons oil; in second hole, pour 1 teaspoon vanilla and in third hole, pour 1 tablespoon vinegar. Pour 1 cup cold water over and beat until smooth. (You mix everything in the pan you are going to bake in.) Bake for 30 minutes at 350°. Frost with butter icing.
Boil sugar, lemon and cinnamon sticks. Add remaining ingredients; simmer and enjoy. The alcohol burns off, leaving only the yummy taste.
Preheat the oven to 400°. Spray a jelly roll pan or a baking sheet with sides with cooking spray or use a nonstick pan. Toss the mushrooms with the oil, garlic and salt. Place the shiitakes in a single layer on the prepared pan, caps up or down, it makes no difference. Just make sure that they have room to breathe. Roast, uncovered, for 10 to 12 minutes. Remove the pan from the oven and shake a few times. Some of the mushrooms should be starting to get a little golden on the lighter underneath side of the caps. You will probably need to put them back in for a little longer, say 3 to 5 minutes, maybe more if your oven wasn't really hot when you put them in. You want at least a third of the mushrooms starting to turn a nice golden color on the gill side and getting a little crunchy. If you have used the lesser amount of oil, this will happen more quickly.
Bake potatoes until done. Cut potatoes in half, lengthwise, and scoop out. Mash potatoes and lots of butter, milk, salt and pepper. Scoop potato back into potato skins. Sprinkle with Parmesan cheese. Bake in 350° oven for 45 minutes longer.
Cook onion and pepper in oil until onions are yellow. Add ground beef and fry until mix falls apart. Stir in remaining ingredients. Pour into greased 2-quart baking dish. Cover and bake 1 hour at 350°. Remove cover last 15 minutes of baking time.
Bake cake according to directions on box. While hot, poke holes in cake. Pour frozen strawberries over cake. Mix pudding according to box, then add cream cheese. Spread over strawberries on cake. Top with Cool Whip. Use a 9 x 13-inch pan.
Place sugar and spices in basket of coffee percolator. Put juices in pot and perk. This is a delicious hot punch for the holidays.
Mix flour, salt, cocoa, sugar, Karo syrup, milk and yolks and cook until thick and bubbly, stirring constantly. Remove from heat; stir in butter and vanilla. Pour into baked pie shell. Top with your favorite meringue.
Cream sugar and butter together and beat until light and fluffy. Add eggs, one at a time and beat well. Add flour. Beat in lemon extract and 7-Up. Pour batter into well-greased and floured large fluted pan. Bake at 325° for 1 1/2 hours.
Cut cabbage into lengthwise quarters. Remove most of core. Keep the bundle of leaves together with a little of core. Place in a bowl. Cover with boiling water; drain after 10 minutes. Place cabbage in a small rectangular baking dish. Melt butter in skillet; saute onion until soft. Stir in the tomatoes. Sprinkle with flour; cook for a minute, stirring. Add broth. Bring to a simmer. Season with salt, pepper and parsley. Spoon over cabbage. Cover with foil. Bake at 375° for 20 to 25 minutes. Baste a few times with sauce. Remove from oven; thin sour cream with a little of the sauce. Pour over cabbage. Bake another 5 minutes.
Cream sugar and butter; add eggs. Mix flour and baking powder and add. Add vanilla. Line pan with waxed paper. Bake at 350° for 30 minutes. You may double this recipe and bake in a 10 x 15-inch pan.
Line bottom of greased 9 x 13-inch pan with cooked broccoli (2 cups cooked rice on bottom before broccoli). Cover with cut up chicken.
Combine all ingredients. Pour into greased 1 1/2-quart casserole. Bake at 350° for 30 minutes.
Mix water and bran. Let cool. Cream together butter and oil. Add buttermilk and honey. Sift together flour, salt and baking soda. Add to mixture. Bake in 425° oven for 15 to 20 minutes. Will keep in refrigerator for several weeks. Great for fast morning snack.
With mixer, beat cream cheese, lemon juice and condensed milk. Use a large bowl for mixing ingredients. Beat until smooth. Drain pineapple chunks. Mix in Cool Whip and nuts. Mix all the ingredients well. Chill in the refrigerator a few hours before serving.
Cream together cream cheese, sugar and Cool Whip. Gently fold in remaining optional ingredients. Serve as soon as possible. (All fruit is optional.)
Spread cream cheese in bottom of a deep pie plate. Spread chili and salsa on top. Sprinkle shredded cheese on top of all. Microwave for 10 minutes, uncovered. (Or can use in Corning Ware dish, covered.) Great dip for nachos.
Preheat oven to 375°. In bowl, combine flour, soda and salt. In bowl, beat brown sugar, butter and vanilla. Add egg; beat. Gradually add flour mixture. Stir in 1 1/2 cups chocolate chips and nuts. Spread onto foil lined 9-inch square baking pan. Bake at 375° for 23 to 25 minutes. Immediately sprinkle 2/3 cup chocolate chips over top; spread evenly. When cool, cut into bars.
Drain artichoke hearts and chop them. Place them in bottom of baking dish. Add cheese and mayonnaise and toss ingredients together. Add Worcestershire sauce and garlic powder. Fold all ingredients and bake at 350° for 20 minutes. Serve with Melba toast or any of your favorite crackers!
Combine first 3 ingredients in large mixing bowl. Mix sugar in and set aside. Meanwhile, bring vinegar, sugar, salt, celery seed and mustard to a boil. Remove from heat and add oil. Bring to boil again and pour over cabbage mixture. Refrigerate at least 2 days. Will keep for 2 weeks.
Combine sugar, salt and water in saucepan. Place on heat and stir until sugar is dissolved. Bring to a boil and cook without stirring to hard ball stage. Remove from heat. Pour syrup slowly over stiffly beaten egg whites, beating constantly until all syrup is combined. Add vanilla. Continue beating until candy cools and holds its shape. Drop by teaspoonful onto waxed paper. Nuts may be added.
Brown ground beef and seasoned salt. Put in chopped onion, tomatoes, beans and tomato sauce; add 1 can of water from each can of tomato sauce. Stir well and cook until it comes to a hard boil; reduce heat and simmer for 1 hour.
Mix all dry ingredients. Add chopped onion, shredded cheese, then the beaten egg and buttermilk; stir well. Drop by spoonfuls into hot shortening where fish are cooking. When done, hush puppies will come to top.