HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sauerkraut, cabbage and water in a large pot. Bring to a boil. Make a well in the center and place pork in. Simmer with the lid on, stirring occasionally, approximately 3 hours. Add knockwurst about 1/2 hour before finished. Pork is done when cooked through and breaks apart with fork. Add brown sugar if sauerkraut tastes too sour. Serve with mashed potatoes.
In soup pot, melt butter with oil. Add onion and leek and cook until tender. Add tomatoes and 2 cups water. Stir in carrots, potatoes, bay leaf, thyme, oregano, sage, salt and pepper. Heat to a boil; reduce heat to medium and simmer for 35 minutes. Add beans, 1 can water, chili mac noodles, escarole, broccoli, parsley and basil. Cook an additional 20 minutes.
Mix cake mix, oil, sugar and eggs with sour cream. Pour half of the mixture into greased baking pan. Make filling by mixing brown sugar and cinnamon. Spread half of the filling over batter. Pour in remaining batter and then spread with remaining filling mixture. Swirl with knife blade. Bake at 300° for 40 to 45 minutes. Mix powdered sugar, vanilla and milk for glaze. Pour over warm cake.
Slice cut carrots, cook until tender and drain. Cut peppers in thin strips. Combine soup, sugar and dill; bring to boil. Cook until sugar is dissolved. Cool, then add all ingredients. Chill overnight.
Combine dry milk, flour and seasonings in a 3-quart heavy pot. Stir in water and condensed chicken broth until smooth. Bring to boil over medium heat. Stir constantly. Boil and stir for 1 minute. Briefly saute onion in margarine. Stir onion mixture and broccoli into thickened mixture. Continue to stir until broccoli is heated. Pour into soup serving bowl. Sprinkle cheese over top. Add parsley as garnish. Serve immediately.
Add 1 teaspoon soda to 1 cup sour milk (cream). If doesn't fizz, add a few drops of vinegar.
Combine powdered sugar, graham cracker crumbs, nuts and oleo. Pat into 9 x 13-inch pan. Mix cream cheese, sugar, eggs and lemon juice and pour over the crust. Bake 20 minutes in 325° oven. Cool and spread blueberry pie filling over top. Spread Cool Whip on and serve. Keep refrigerated.
Clean zucchini; peel lightly and cut off stems. Cut in 3-inch lengths. Run apple corer through center of the zucchini lengthwise and pull out the center. Chop the centers very fine and add bread crumbs, then cheese, egg, onion, parsley, salt and pepper. Mix well and pack in hollow zucchini. Roll any remaining stuffing into small balls. Place balls and zucchini in baking dish and pour spaghetti sauce over all; cover. Bake at 400° for 1 hour. Uncover and bake 1/2 hour longer.
Layer 1/2 each tomatoes, onion, cracker crumbs, sugar and salt in greased 1 1/2-quart baking dish (casserole). Repeat with remaining half. Bake at 325° for 30 minutes, then spread sour cream on top. Sprinkle croutons over sour cream and pour melted butter over that. Bake 10 more minutes. Serves 6.
Cream butter and sugar together. Beat in egg and vanilla. Add flour, baking powder and cinnamon. Chill 30 minutes. Combine walnuts with cinnamon and sugar. Roll dough in mixture. Bake at 350° for 12 minutes. Makes 3 dozen.
Mix cream and eggs. Mix dry ingredients. Mix all together, then add 1/2 pound hot butter.
Cook rice in chicken broth; follow your rice directions for cooking time. When rice has been cooked, then season with seasoning mix and pepper. Add sprouts, mushrooms, onions and soy sauce. Add 1/2 cup oil and simmer about 5 minutes on low heat. Bake sesame seeds in a shallow pan and place under broiler until popping and add to rice. Add your cooked chicken that is cubed to rice mixture.
Combine 1 c. flour and 1/3 c. powdered sugar in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Press mixture firmly and evenly into the bottom of an 11 x 7 baking dish coated with cooking spray. Bake at 350° for 20 minutes or until lightly browned.
Combine all ingredients. Mix lightly. Cut 4 tomatoes into 6 sections almost to stem end. Using a sharp knife, peel back the skin of each section to form petals. Fill each tomato with egg salad; top with a scoop of Miracle Whip.
Over medium/high heat with saucepan, add brown sugar, butter and heavy cream. Mix to liquify. Add banana liquor and dark Myers rum and mix. Add bananas. Turn once. Cook for 1 minute. Add cinnamon. Remove from heat. Serve over ice cream. Cooking time should take no longer than 3 or 4 minutes.
Combine flour, baking powder, sugar and salt. Set aside. Combine cereal and milk. Let stand for 2 minutes. Add egg and oil. Mix well. Add dry ingredients, stirring until mixed well. Spoon into 12 greased muffin cups. Bake at 400° for 20 minutes.
Cook sugar, pecans, milk and butter to hard ball stage. Remove from heat. Add vanilla, beating until creamy. Drop by teaspoon onto wax paper. Let cool. Serve.
Mix together pulp and sugar; add eggs and beat well. Add soda to buttermilk; stir until foaming stops and add to mixture and stir. Sift flour; add salt and baking powder. Sift into persimmon and buttermilk mixture and beat well. Add cream. Melt butter in 9 x 13-inch pan. Pour into batter, leaving enough to grease pan well. Beat mixture well. Pour into baking pan. Bake at 325° for 45 minutes or until done.
Mix well. You may have to add more flour in order to have dough stiff enough to roll into layers. Bake at 375° in iron skillets. Put cooked dried apples between and over layers while still slightly warm. Season apples with spices and sugar to taste.
Mix together.	Put in refrigerator for 25 to 30 minutes, then roll out and bake at 425° for 15 minutes.
Mix all ingredients and po`ur into a casserole dish. Bake at 350° for 30 minutes.
Soften gelatin in cold water, in saucepan for five minutes. Warm over low heat until gelatin is dissolved. Place cranberries, orange, apples, sugar and gelatin mixture into blender. Cover and blend until orange peel is finely chopped. Fold in walnuts. Pour into serving bowl. Cover and refrigerate until well chilled. Garnish with halved orange slices. Makes 4 cups.
Heat oven to 325°. Melt cheese and 1/2 stick margarine in 9 x 13-inch casserole dish. Stir in Veg-All. In another container, mix 1/2 stick margarine and 1 stack crushed Ritz crackers. Add crumbs on top of Veg-All mixture. Bake until bubbly, about 15 to 20 minutes.
Preheat oven to 350°. Sift the sugar and flour into a mixing bowl and beat in the butter. Add the eggs, one at a time, beating well after each addition. Slowly pour in the buttermilk, then the vanilla, mixing well. Pour the batter into the unbaked pie shell and bake for 45 minutes or until the pie is golden and the custard has set. Cool to room temperature before serving.
Cut chicken in serving pieces. Mash in mortar the oregano leaves, peppercorns, garlic, salt, olive oil and vinegar; rub chicken with mixture. Brown chicken lightly in 3 tablespoons oil. Reduce heat to moderate and add chopped ham, salt pork, onion, green pepper, chili pepper and cilantro, then add chopped green olives, capers and tomato. Cook for 8 minutes. Add tomato sauce and rice and cook 5 minutes. Drain liquid from peas and add to kettle. Save the peas for later. Add boiling water, then mix and cook rapidly uncovered for 15 minutes until liquid is absorbed. With a large spoon turn rice from bottom to top. Cover and cook over low heat 20 minutes, then add peas and turn rice once more. Then cover and cook 5 minutes. Garnish top with pimentos and serve at once.
Season tomatoes with salt, pepper and sugar. Arrange alternate layers of tomatoes, bread crumbs and cheese in baking dish. Dot top with butter. Bake in moderate oven for 20 to 25 minutes. Makes 4 to 6 servings.
Into large mixing bowl, place pumpkin, milk, eggs, vanilla and spices. Blend well with mixer. Pour into partially baked pie crust and bake at 375° until pie is firm in middle or inserted knife comes out clean. Cool and serve with whipping cream.
Brown meat; drain and mix with 1 package taco seasoning. Simmer as directed	on package. Place meat mixture in 9 x 13-inch casserole dish and let cool.
Saute onion and garlic. Add salt and pepper to taste. Add pork and shrimp and saute about 5 minutes. Add water chestnuts, carrots, cabbage and bean sprouts. Cook until tender but firm. Season and set aside to cool. Separate wrappers and add 2 tablespoons of the filling. Wrap and roll. Deep fry until brown.
Melt cheese in soup. Alternate layers of soup mixture, eggs and asparagus. Crumble crackers or onion rings. Melt a little butter and pour over cracker crumbs. Grease or spray pan. Cook until it bubbles.
*The only place I have found this is at Fino's on the Hill at McLean and Madison in Memphis. It's worth the trip!
Dice peaches into bite size pieces; reserve liquid. Mix pancake mix as instructed, substituting 1/2 of reserved liquid for 1/2 of milk needed for pancakes. Add peaches to mix and cook pancakes in skillet. Enjoy!
Mix all together by hand. Pour into oiled 9 x 13-inch glass pan. Bake 25 minutes at 350°.
Wash quail. Pat dry and split each down the back. Salt and pepper each quail half and coat with flour. Heat oil in a covered skillet and brown quail on all sides. Reduce heat to low and add light cream. Cook 25 minutes or until quail is tender. Serve with hot homemade biscuits.
In medium pan mix the first 3 ingredients. Slowly add the next 4. Stir over medium heat until fairly thick. Add raisins and stir to heat through.
Spray Bundt pan with Pam. Place frozen dough balls in Bundt pan. Melt butter and pour over dough balls. Mix nuts, pudding, brown sugar and cinnamon together. Pour over rolls. Let sit out covered overnight to rise. Bake at 325° for 30 to 35 minutes.
Combine all ingredients except parsley in large bowl and mix until thoroughly blended. Shape into ball. Wrap tightly in foil and refrigerate until ready to serve.
Cut potatoes into small cubes or triangles. Be sure all ingredients are cool. Mix all ingredients; chill well before serving.
Mix together cake mix and cake flour. Preheat oven to 325°. Cream sugar and butter together. Add eggs, one at a time, then mix in Presto flour and cake mix alternating with milk. Check after adding milk to be sure you get the consistency of cake batter. Pour into 10-cup Bundt pan. Cook for 1 hour and 15 minutes, checking after 1 hour.
Cream the butter, oil and brown sugar. Gradually add eggs and milk. In a small bowl, combine salt, soda, ginger, cinnamon, nutmeg and flour. Gradually mix the flour mixture and the molasses alternately to the egg mixture. Blend well. Pour into a greased and floured 9 x 3-inch baking pan. Bake in a 350° oven for 1 hour. Serve with lemon rum sauce or whipped cream.
Soften butter and cream sugar together, add beaten eggs and lemon extract, mix thoroughly. Sift dry ingredients together and add half to butter and sugar mixture. Blend. Add raisins and pecans to other half of dry ingredients. Add everything and mix well. Put in a greased tube pan. Sit on top shelf and add pie pan of water on lower shelf. Bake at 300° for 2 hours.
Mix first five ingredients. Top with crushed corn flakes. Bake at 350° for 1 hour.
Soften the cream cheese. Add the grated cucumber, onion and enough mayonnaise to soften. This can be served with chips or fresh vegetables. Sprinkle paprika on top for garnish.
Beat eggs until light; add mayonnaise, salt and undiluted soup. Blend well and add to broccoli. Add cooked rice and grated cheese. Mix melted butter and cracker crumbs. Spread over broccoli. Bake for 1 hour at 350°.
Saute onion and celery in oleo until clear. Cook broccoli as directed and drain well. Mix broccoli with soup, cheese, onion and celery. Stir in cooked rice and mix.
Cut carrots into thin rounds and finely pare lemon rind. Place carrots in a wide saucepan with pared lemon rind, butter, sugar, garlic and seasonings. Add sufficient cold water to just cover. Bring to a boil and cook over moderate heat for about 12 minutes until carrots are tender and liquid has evaporated, shaking pan occasionally to prevent sticking. Serve garnished with dill and lemon rind.
Mix everthing except crackers and margarine. Place in greased casserole. Top with crushed crackers and margarine. Bake at 350° for 35-40 minutes.
Toss together bread and cheese. Beat together remaining ingredients. Use a 9 x 13-inch greased glass dish. Put cubed bread and cheese in dish. Pour egg mixture over bread and cheese. Cover and refrigerate overnight. Uncover and take out of refrigerator for 1 hour. Bake at 350° for 1 hour. Bacon, sausage or ham may be added.
Mix well with hands all except chips and paraffin. Use large container. Chill in bowl until cool. Roll into balls. Chill overnight. In double boiler, melt chocolate chips and paraffin wax. Dip balls into chocolate with toothpick and place on wax paper or cookie sheet until dry. Keep refrigerated.
Cut bacon into 1-inch pieces. Cook in skillet until crisp. Remove pieces from skillet and drain. Pour off drippings, reserving 2 tablespoons to return to skillet. Blend in sugar, onion, flour and seasonings. Gradually add water and vinegar. Heat to boiling, stirring constantly. Boil 1 minute. Add potatoes and bacon pieces. Cook over low heat, stirring occasionally 5 minutes, or until heated through. Makes 4 to 6 servings.
Cook onion and garlic in butter until tender.	Stir in rice until thoroughly coated.	Add parsley, salt, thyme and pepper; stir well. Combine broth and water in a saucepan. Bring to a boil and	pour over rice mixture. Pour entire mixture then into a large rectangular baking dish. Cover with foil and bake at	350° for 25 minutes or until liquid is absorbed. Serves 8 to 10.
Mix the first 9 ingredients and cook until tender. Mix together the milk and flour. Add to potato mixture and cook until thickened. Add the cheese. Cook until cheese melts.
Empty jelly into a pan. Add equal amount of barbecue sauce (use empty jar to measure). Cook over low heat until jelly has melted.
Brown meat and drain fat off. Add next 4 ingredients; bring to boil. Put into casserole dish and top with biscuits. Brush with mayonnaise. Bake at 425° for about 15 minutes or until biscuits are brown.
Place dry ingredients in a jar or calico bag. To mix, add dry ingredients to 1 quart water and simmer. This fills kitchen with a wonderful aroma.
Mix all ingredients together. For fish, add 2 more teaspoons of vinegar. Good for fresh vegetables and fish.
Dissolve sugar in vinegar. Add salt and celery seed. Pour over all other ingredients (cucumber, onion and peppers). Will keep several weeks.
Wash fish and pat dry. Combine beer and biscuit mix. Dip fish in batter. Fry in enough oil to cover fish. Turn when brown and fry on other side. Amount depends on size and amount of fish.
Crumble half of baked and cooled cake in punch bowl. Top with half of the pie filling, half of the pudding, half of the pineapple, half of the bananas and half of the nondairy whipped topping. Repeat layers using remaining half of each ingredient. Garnish with coconut, pecans and cherries.
Combine 1/2 cup milk and flour. Stir to a smooth paste. Pour into top of double boiler; add remaining milk. Heat until hot and thick. Add Butter Buds, parsley, seasoning and shrimp. Serve 1/4 of mixture over each slice of toast.
Thoroughly cream shortening, sugar, eggs and vanilla. Stir in peanut butter. Sift dry ingredients, stir into creamed mixture. Drop by rounded teaspoonfuls on ungreased cookie sheet. Press with back of floured fork to make crisscrosses. Bake at 350° for about 10 minutes.
Simmer all of the ingredients for 5 minutes. Place salmon fillets in the liquid, cover and simmer for 12 to 15 minutes. Yields 4 to 6 servings.
Heat oil in a large heavy pot. Add celery, green pepper, onion and garlic. Cook covered until vegetables are tender.
Mix and bake as you would cornbread. Bake at 375° for approximately 30 minutes.
Put sugar and cocoa in microwave-safe bowl; make a hole for milk. Pour in milk and place stick of butter in center of dish. Microwave for 2 minutes on High. Margarine may not be completely melted. Stir in vanilla and peanut butter until blended stiff. Pour on 2 flat dinner plates, about 1-inch to 1 1/2-inches thick. Put in icebox for 20 minutes to cool. Cut into squares and serve.
Mix all together. Place 4 to 6 (1 1/2-inch) chops in a Ziploc or dish including the mixture and marinate overnight in the fridge.
Combine all ingredients. Store in airtight container. About 5 tablespoons of mix are equal to 1 (1.25 oz.) package soup mix.
Clean and wash fish. Place in foil lined pan. Put onion, lemon slices, parsley and garlic cloves in the stomach cavity. Salt and pepper outside of fish. Wrap in foil. Bake at 350° for 1 hour, or until the fish is tender.
Measure sugar and set aside. Put all fruit in a bowl and mix well. Put in heavy saucepan. Put on high heat. Add one box of Sure-Jell and bring to a hard rolling boil. Add sugar all at once and bring back to a hard rolling boil. Boil for 1 minute. Skim off the foam and ladle into jars. Seal with hot lids and turn upside down for 1/2 hour.
Preheat oven to 325°. Boil chicken. Let cool, then shred. Save the broth. Saute onion in margarine until slightly soft. Combine onion with soups, green chili and chicken broth. Tear 6 tortillas into small pieces and cover the bottom of a 9 x 13-inch pan. Spread 1/2 of the shredded chicken over the tortillas. Then spread 1/2 of the sauce mixture over the chicken and top with cheese. Repeat the layers, ending with cheese on top. Bake 30 to 40 minutes until very hot and bubbly and slightly browned.
Combine beef, bread crumbs, onion, Parmesan cheese, eggs and seasonings. Mix lightly. Press mixture into a 9 x 13-inch pan. Bake at 350° for 30 minutes. Pour off drippings. Combine tomato sauce and oregano. Pour mixture over meat loaf. Top meat loaf with 1 cup Mozzarella cheese. Continue baking 30 minutes. Serves 8 to 10.
Mix pulp, sugar, eggs and flavoring. Then mix flour and baking powder (sift). Add this to pulp mixture. Add melted margarine and buttermilk. Pour into shallow, greased pan and bake in 375° oven.
Brown hamburger with onions and green pepper. Mix together with soup, water and slightly thawed vegetables. Place in 2 1/2-quart size casserole dish and top with evenly placed Tater Tots. Bake, uncovered, at 350° for 1 hour.
Cream butter. Add sugar. Drop in egg yolks. Add bananas. Add dry ingredients and milk. Add beaten egg whites last. Pour into loaf pan (9 x 5 x 3-inch). Bake at 300° until top springs back when pressed gently.
Preheat oven to 450°. Combine 2 cups baking mix, milk and cheese with a wooden spoon until soft dough forms. Beat vigorously for 30 seconds. Drop dough by heaping tablespoonful onto an ungreased cookie sheet. Bake 8 to 10 minutes, until golden brown. Combine butter or margarine, melted, and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12.
In bowl, stir water into gelatin until dissolved; transfer to 8-cup serving bowl. Stir in strawberries, raspberries, cranberry sauce and pineapple. Refrigerate until completely set, 4 hours. In bowl with mixer on high speed, beat cream cheese and sugar until smooth. Fold in whipped topping. If desired, transfer to pastry bag fitted with large star tip.
Cook spinach according to package directions. Drain and squeeze out all excess water. Cool in refrigerator. When cooled, mix all other ingredients together. Refrigerate dip for several hours.
Melt butter or margarine in Corning Ware baking dish. Combine cornmeal, flour, baking powder, soda, sugar and salt. Add buttermilk and melted butter. Mix well and return to pan. Bake at 350° until done.
Beat egg whites until stiff. Mix flour and sugar with fruit and nuts. Fold in egg whites. Bake at 325° until brown. Cut into bars.
Beat cream cheese and sugar until fluffy. Halve 9 cherries. Chop the remaining cherries. Set aside halved cherries and 18 oranges for garnish. Add pineapple, pecans and chopped cherries to cream cheese mixture. Fold in whipped topping and remaining oranges. Line muffin cups with liners. Spoon fruit mixture into cups. Garnish with cherries and oranges. Freeze until firm. Remove from freezer 10 minutes before serving. Yields 1 1/2 dozen.
Cream butter until very light (20 to 30 minutes). Beat in sugar, egg yolks, almonds, brandy and orange juice. Sift baking powder with flour and carefully blend into butter mixture.
Preheat oven to 200°. Combine the ingredients in saucepan. Boil rapidly on medium-high heat, stirring constantly, until mixture reaches 260°. Remove from heat. Stir in 1 teaspoon baking soda; immediately pour over 6 quarts of popped corn. Coat corn. Pour in buttered pan. Bake for 1 hour; stir 3 or 4 times to break corn apart. Remove from oven. Cool completely and store in tightly covered container. (If sticky, put in oven for a little while until crisp.)
Cook and stir ground beef and onion in Dutch oven until beef is browned. Drain. Stir in sauce mix, water, basil, salt and pepper and tomatoes (with liquid). Heat to boiling, stirring constantly. Reduce heat. Cover and simmer (stirring occasionally) for 10 minutes. Stir in macaroni and Veg-All (with liquid). Cover and cook until macaroni is tender, 10 to 15 minutes or longer.
In greased pan, sprinkle croutons over bottom, then sprinkle cheese over croutons. Pour eggs over all. Refrigerate overnight.
Beat cream cheese and margarine together until smooth. Add sugar; mix well. Add vanilla and beat until smooth. Spread on cooled cake. Sprinkle with nuts.
Combine ingredients in bowl; stir well. Pour in pie shell and bake 1 hour in 350° oven.
Mix first 4 ingredients; boil 5 minutes. Chill in refrigerator. It will thicken. Wash and slice berries. Mix berries with thickened mixture; pour into baked pie shell. Top with whipped cream or Cool Whip. Serves 6 to 8.
Thaw fish and shrimp, if frozen. Cut fish into 1 inch pieces. In large saucepan, combine broth, mushrooms, carrot, onion, garlic, marjoram, bay leaf, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or until vegetables are tender. Stir in sauce, tomatoes, fish and shrimp. Return to boiling; reduce heat. Cover and simmer for 2 or 3 minutes or until fish flakes easily. Discard bay leaf. Sprinkle with parsley and lemon peel. Serves 4 generously.
Prepare puffed pastry according to box. Cook broccoli as directed. Drain and cut up; set aside. Melt margarine in 3-quart saucepan and stir in baking mix, ginger and garlic. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in broth and lemon juice. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in broccoli and remaining ingredients. Heat through. Fill puff pastries with chicken mixture. Serve with a side dish of rice. Makes 6 servings.
In a large saucepan, melt butter and chocolate over low heat. When melted, add sugar. Allow to cool slightly, then add eggs, one at a time, mixing thoroughly after each addition. Add salt and vanilla. Stir in flour. Add nuts or chips, if desired.
Grease a 13 x 9-inch baking dish. Pour cherry mixture in dish. Crumble dry cake mix directly from box over cherry mixture. Slice margarine over mix. Sprinkle pecans on top. Bake approximately 50 to 60 minutes or until brown.
Combine and cook over low heat until all melted and thickened the first 5 ingredients. Cool to room temperature. Line pie pan with vanilla wafers. Put ice cream into pie pan in chunks, alternating with sauce. Freeze immediately. Cut in small pieces as this pie is rich. Keeps well in freezer.
Put chicken parts in pan. Put potatoes, cut in fourths, on top of chicken. Add salt, pepper, oregano, parsley and lots of grated Parmesan cheese. Sprinkle a little bit of oil on chicken and water. Bake at 250° for 1 1/2 hours.
Cream butter, sugar and vanilla in a large mixer bowl for 5 minutes at medium speed. Add eggs one at a time, beating well after each addition. Dissolve coffee granules in hot water; combine with buttermilk. Combine flour and cocoa; add alternately with buttermilk mixture, beating just until blended. Pour in 12 cup Bundt pan or 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes, or until cake tester comes out clean. Cool 20 minutes; remove from pan. Cool completely; frost with Cocoa Fudge Frosting.