HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sausage and ground turkey. Drain, if necessary. Cube Velveeta and add to cooked meat. Stir until melted and spreadable. Spread on party rye slices. Toast in oven for 10 minutes at 350°.
Pre-heat oven to 350°. Line large cookie sheet with aluminum foil and spray with PAM or cooking spray. Lay graham cracker pieces on the sheet. Boil butter and brown sugar for 6 minutes. Pour over the crackers making sure to cover all of them. Bake for 6-8 minutes. As soon as you take them from the oven, sprinkle with chocolate chips. Allow to melt, then spread with a spoon or knife. Put in refrigerator to cool and harden for about 3 -4 hours. Break into pieces. There is no need to refrigerate.
Put berries in a 1 1/2-quart baking dish. Mix all other ingredients together in a separate bowl. Sprinkle over berries. Bake at 325° for 1 hour.
Melt stick of butter in ovenproof dish. Mix all other ingredients, except fruit and 1/2 cup sugar, and pour into dish. Mix together the fruit and 1/2 cup sugar and pour over mixture. Bake in 350° oven until done.
Put the first 5 ingredients in a kettle and sprinkle with 4 tablespoons salt; let stand overnight. Drain and add the remaining ingredients. Bring to a boil. Cook 1 minute. Put in jars and seal.
Put wet ingredients in bowl. Add dry ingredients and milk. Beat. Pour in 13 x 9 x 2 inch pan sprayed with Pam. Bake at 350 degrees for 40 minutes or until toothpick comes out clean.
Mix Kool-Aid, water and sugar until dissolved. Add pineapple juice and sherbet. Pour 7-Up over sherbet.
Put coconut and nuts in a 9 x 13-inch pan. Make cake mix according to directions on package. Pour over nuts and coconut. Melt margarine and mix with cream cheese; stir in powdered sugar. Spoon on dots on top of cake mixture. Bake 30 to 35 minutes. Do not overbake. Cook at 350°.
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping and half of the crushed cookies. Place 1 tablespoon crushed cookies into bottom of 8 ounce paper on plastic cups. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. If desired, decorate with gummy worms or gum drop flowers to resemble flowerpots. Makes 8 to 10 servings.
Place fruit, 1/2 cup sugar and water in a pan; bring to a boil. Mix together salt, 1 cup sugar, flour, baking powder and milk. Pour batter into a greased pan. Pour fruit mixture on top of batter in pan. Do not mix together. Bake 45 minutes at 350°.
Cut tops off beets, leaving 1-inch of the stems on to prevent beet from "bleeding" into the cooking water. Scrub beets. Cover with water in medium size pan. Cover and bring to a boil. Turn heat down and simmer until tender, about 45 minutes.
In saucepan, combine 1 3/4 cups water, cornmeal, sugar, oil and salt. Cook over medium heat until mixture boils, about 10 minutes. Cool at room temperature to 120° to 130°. Place in mixing bowl. Dissolve yeast in remaining water. Add cornmeal mixture. Add eggs and mix well. Add flour to make soft dough. Turn onto floured board and knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl and turn once to grease top. Cover and let rise in warm place until doubled, about 45 to 60 minutes. Punch down. Shape into 24 balls. Place on greased baking sheets, brush with butter and sprinkle with cornmeal. Bake at 375° for 18 to 20 minutes or golden brown. Immediately remove from baking sheet.	Serve warm.
Mix flour and meal with sugar. Beat eggs and yolks with mixture until light. Add soft butter and mix all with milk. Cook about 1 hour or until done in unbaked pastry shell.
Unroll dough on lightly floured surface; press seams together to form 12 x 4-inch rectangle. Sprinkle top of cream cheese with dill. Place cream cheese, dill side down, in the center of dough. Enclose cream cheese in dough by bringing sides of dough together. Place on lightly greased cookie sheet; brush with egg yolk. Bake at 350° for 15 to 18 minutes or until brown. Serve with assorted crackers.
Prepare green beans. Remove from heat. Drain and set aside. Combine 1 tablespoon of margarine with the Special K and paprika. Set aside for topping.
Wipe chicken with damp cloth. Place in large bowl. Mix remaining ingredients, except flour; pour over chicken, covering all pieces well. Cover bowl tightly, refrigerate overnight. Drain, dredge with flour. Fry until done. Yield: 6 servings.
In 8-inch skillet with lid, place vegetable oil and meat. Cook on medium heat until brown (do not overcook). When meat is ready, turn heat to high and add vegetables and garlic. Stir to mix, then cover and let steam. Check and stir occasionally.
Mix all ingredients together. Bake in a buttered glass casserole dish at 350° for 30 to 35 minutes.
Saute the onion and garlic in oil along with the paprika. Add pintos, water and bay leaf; bring to a boil. Simmer, about an hour. Add kidneys and lima beans; simmer about another hour, then add remaining ingredients. Check and stir occasionally, especially toward the end, to make sure there is enough liquid to prevent burning. Simmer gently for another hour.
Preheat oven to 350°. Thaw bag of hash browns. Mix all ingredients in bowl or in 9 x 13 sprayed pan. Bake for 1 hour. Top should be slightly golden.
In large casserole, cook beef, bouillon and 1 cup water, covered, on High power 10 minutes, stirring once. Add carrots, potatoes and onions; cook, covered, on Medium (50% power) 40 minutes, stirring twice. Stir wine, flour and pepper together. Stir wine mixture, mushrooms and frozen peas into beef mixture. Cook, covered, on High 4 to 5 minutes, until tender.
Mix in order given and bake at 325° for 30 to 40 minutes in a long greased and floured 9 x 13-inch pan. When done, spread a jar of marshmallow cream over cake. Let cool and then ice.
Combine all ingredients and mix well. Roll into 1 1/4-inch balls. Place on ungreased cookie sheet. Press out with fork dipped in cold water. Bake at 350° for 10 to 12 minutes. Let cool 1 minute; remove from pan. Do not overbake.
Layer the chicken and broccoli in a casserole dish. Mix mayonnaise and lemon juice together. Pour over chicken and broccoli. Top with grated cheese and then the bread crumbs. Bake at 350° for 35 minutes.
Brown meat with garlic in large saucepan; drain. Stir remaining ingredients except green onions. Bring to boil; reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Add green onion; simmer 5 to 10 minutes. Ladle chili into bowls. Serve with toppings and additional picante sauce. Serves 4.
Mix. Grease Bundt or angel food pan. Sprinkle with cinnamon and sugar. Pour in batter. Bake at 350° for 45 minutes or until done.
Measure flour, wheat germ, baking soda and salt into large bowl. In bowl, combine the eggs, banana, honey, vegetable oil, lemon juice and vanilla until well blended. Pour over flour mixture. Add walnuts; stir with rubber spatula just until blended. Pour into a greased and floured 8 x 5 x 3-inch loaf pan. Bake at 350° until sides pull away from pan and pick inserted in center comes out clean, 45 to 55 minutes. Cool on rack before removing.
Chop lettuce (enough to cover a 9 x 11-inch casserole dish). Chop onion; may be omitted or use as much as you like. Layer on top of lettuce. Chop cauliflower, put on top of onion. Drain can of peas. Spread on cauliflower. Mix mayonnaise and sugar. Spread on peas. Sprinkle with Parmesan cheese. Cook bacon or use bacon bits and spread on top. Cover and refrigerate before serving.
Sift together the flour and salt. Add boiling water and soda to dates. Let stand. Cream the sugar, egg and butter. Add date mixture to this and blend well. Add flour and salt. Mix well. Add chopped nuts and vanilla. Pour into greased and lined loaf pans (2). Fill each half full. Bake at 350° for 45 to 55 minutes.
Cook the salt pork slowly in a small skillet until fat melts and the scraps are brown. Remove the melted fat to large heavy kettle. Stir fry onion in the fat five to eight minutes until pale golden. Add remaining vegetables, water, salt and pepper.	Cover and simmer 15 minutes. Remove from heat, add clams and clam liquid. Cover and let stand 1/2 hour to blend flavors. Return to heat and simmer about five minutes. Sprinkle with parsley and serve.
Fry meat with onions and garlic; drain. Place equal amounts in each tortilla along with cheese; roll up. Mix soup, sour cream and chilies to make a sauce; pour over tortillas. Bake, covered, until hot at 350°.
Place eggs in zip lock bag. Squish eggs in the bag. Add any other ingredients you would like. Close bag. Mix well. Place sealed bag in a pot of boiling water. Your omelet should be ready in 5-10 minutes. Open and eat from bag.
Chop and fry bacon. Chop yellow onions and saute with bacon and bacon grease. Cook pork with bacon and onions. When pork is done, push meat and onions to side of pan. Add eggs and scramble. Mix all with seasoning and a little soy sauce. Add rice. Add enough oyster sauce to flavor and color (about 1 1/2 tablespoons). After rice is done, top off with chopped green onions.
Combine broccoli, celery, raisins and peanuts. Combine mayo, sugar and curry powder for dressing. Add crumbled bacon just before serving. Add dressing; toss and serve.
Preheat oven to 375°. In a 2 quart saucepan melt butter. On a piece of wax paper combine bread crumbs, cheese, basil and garlic salt. Dip chicken breasts in melted butter, then roll in bread crumbs to coat. Place skin side up in ungreased 9-inch square baking dish. Bake in oven at 375° for 50 to 60 minutes. While chicken is baking, add apple juice, onion and parsley to remaining melted butter. When chicken is golden brown, pour butter sauce over and around. Return to oven for 3 to 5 minutes more or just until sauce is hot. Serve with sauce spooned over. Good with wild rice as an accompaniment.
Combine milk and lemon juice. Stir in Cool Whip. Pour filling into crust and chill for 2 hours.
In a colander, rinse frozen corn just until ice crystals disappear. Place corn in a bowl. Add milk, flour, egg, salt and pepper. Stir to mix. Cover with paper towel and set aside. In skillet over medium heat, warm butter and oil. After butter melts completely, carefully put 6 rounded spoonfuls of corn mixture into skillet. Cook corn oysters for 2 or 3 minutes or until bottoms are golden brown. Turn them gently and cook 2 or 3 minutes more or until both sides are golden brown.
In top of double boiler, combine sugar, eggs, vinegar, cornstarch and water. Cook over hot water until mixture is thick and smooth. Stir occasionally. Just before removing from heat, stir in the butter and lemon extract. Pour into baked pie shell. Cool and serve with whipped cream, or may serve plain.
Saute the zucchini, onion, and garlic in the oil until just soft. Mix together all ingredients and put in an oiled casserole dish. Bake in a pre-heated 375 degree oven. Cook for 20-25 minutes or until top begins to brown. Serves 4-6.
Peel melon. Cover with water and add 2 tablespoons lime. Let stand overnight. Next day drain and let stand 1 hour in clear, cold water. Drain and cover with fresh water. Cook 1 1/2 hours. Drain and cover with water with 1 small box ginger root. Cook 2 hours and drain. Make syrup of sugar, vinegar, cloves, spice and cinnamon in cheesecloth. Pour over rind and cook until clear, about 1 hour.
Brown meat in margarine. Sprinkle with half the sauce mix. Spoon cottage cheese over meat. Top with layer of uncooked noodles and sprinkle with remaining sauce mix, basil, parsley and salt. Pour juice over mixture making sure all is moistened. Bring to a boil, cover and simmer 35 minutes or until noodles are tender. Sprinkle cheese over top. Let stand 5 minutes.
Combine first 7 ingredients in 9 x 13-inch pan. Add shrimp; toss to coat. Refrigerate 1 hour. Preheat oven to 450°. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges.
Place coating mix, oregano and pepper into shaker bag. Shake to blend. Add chicken to bag and coat well. Place in baking dish. Cover. Microwave on Full power for 6 minutes per pound of chicken. Sprinkle with cheese and microwave on Cookmatic level 5 minutes or until cheese is melted.
Mix soup and sour cream. Set aside. Mix all other ingredients, then add soup and sour cream mixture. Bake at 350° for 1 hour.
Mix scallops, bread crumbs, salt, lemon juice, butter, white wine and garlic powder together. Lay raw shrimp on buttered baking dish, then scoop the bread crumb mix on top of each shrimp. Sprinkle paprika on top. Bake at 350° for 30 minutes.
Add to drained beef and heat to boiling the refried beans, tomato sauce, taco seasoning mix, chopped onion, chopped pepper, dry mustard and chili powder. Pour into a large casserole dish. Spread with sour cream. Sprinkle top with Cheddar cheese. Bake at 350° for 30 minutes. Serve with Tostitos.
Scrub potatoes but do not peel. Cook until just tender in boiling water. (Optional: Add a teaspoon of salt to each quart of water.) Fry bacon until crisp. Drain bacon on absorbent paper. Crumble.
Mix all ingredients together. Bake at 300° for 3 to 4 hours.
Boil potatoes until done and drain. Add margarine and mix well. Add sugar, nutmeg, cinnamon and eggs and beat well. Add milk and salt. Mix well. Pour into a 9-inch crust and bake at 325° until crust is brown. Set out and let cool. Very good.
Mix together the flour, baking powder, soda and salt; set aside. Next, cream butter, sugars, eggs and vanilla together. Gradually add the dry mixture to the butter mixture and when blended, add oats. Form cookies the size of walnuts and roll in powdered sugar. Place on ungreased cookie sheet and flatten out. Bake at 350° until just light brown. These are real soft and chewy.
Cube 4 slices of bread and spread in 13 x 9-inch greased pan. Mix together and spread on bread cubes the crabmeat, mayonnaise, onion, salt and celery. Cube remaining bread and put on this layer. Combine milk and eggs. Pour over layer of bread cubes. Refrigerate overnight. Let stand 2 hours. Bake 15 minutes at 325°. Remove from oven. Combine soup and cheese and pour on top of casserole. Sprinkle with paprika. Return to oven and bake 1 hour at 325°.
Slice squash and onion into 1 1/2 quart casserole dish. Add margarine,	pepper	and Worcestershire sauce. Cover and microwave on High for 15 to 20 minutes (microwave temperatures may vary). Delicious and low calorie.
All ingredients are to be added one at a time and blended well. Pour into a greased and floured loaf pan. Bake at 375° for 35 minutes. Cover with foil and bake at 350° for 40 minutes.
Mix a cup of hot water with a package of Jell-O. Add juice and rind; let cool but not set. Beat milk until stiff (will not peak like egg whites but will be light and fluffy). Add sugar or Equal. Add Jell-O mixture and beat stiff again. Pour into graham cracker crust. Sprinkle top with graham cracker crumbs and chill.
Add 1 cup water to Lipton dry soup mix in container. Cook until all is dissolved. Add mixed vegetables as desired. Simmer for 45 minutes. Add potatoes. Add Season-All, bouillon, tomato soup and green pea soup. Continue to simmer. Add shrimp. Simmer another 45 minutes.
Wash mushrooms. Trim ends. Remove stems. Finely dice stems and onions. Saute in margarine to brown. Add 1/4 cup bread crumbs and cheese. Fill caps with mixture and bake 10 to 15 minutes.
Boil and debone chicken (boil with bay leaf and basil). Cook broccoli according to package directions until separated. Drain and place broccoli in casserole. Top with chicken. Combine soup, water or broth, salad dressing and curry powder. Pour sauce over casserole. Bake 45 minutes at 350°. Garnish with almonds. This goes good with rice and a tossed salad. Serves 2 to 3.
Beat until all ingredients are thoroughly mixed. Pour into baking dish and bake at 325° for 45 minutes to 1 hour.
Brown hamburg. Add garlic, other seasonings, tomatoes and tomato paste. Simmer until thick. Combine cottage cheese, salt, eggs, parsley, pepper and Parmesan cheese.
Mix eggs, sugar and oil. Stir in zucchini. Sift flour, baking powder, salt, baking soda and cinnamon. Add flour mixture to zucchini mixture. Stir in vanilla and nuts. Bake at 350° for 50 to 60 minutes in two 8 x 4-inch loaf pans (greased).
Cook rice. In saucepan, prepare ground veal. Cook and drain. Add tomatoes, green pepper, onion, chili mix, salt to taste and mushrooms. Let cook in saucepan. Pour mixture over rice and serve.
Place flounder in baking dish sprayed with nonstick cooking spray. Spread diet mayonnaise on top of the fish. Sprinkle with cornflake crumbs. Bake in preheated oven at 450° for about 10 minutes. Serves 2.
Separate corned beef and mix with other ingredients. Put in a greased pan and bake, uncovered, at 350° for 1 hour. Serves 9 to 10.
Cook beef and drain. Return to skillet and add tomatoes, sauce, salt, sugar and garlic. Simmer 10 minutes. Cook noodles and drain. Return to pan and blend in sour cream, cream cheese and green onions.
Sprinkle gelatin over cold water to soften. Stir over low heat until gelatin dissolves. Cool. Combine cottage cheese, sweetened condensed milk and coconut. Stir in gelatin.
Mix pudding, water and milk well. Refrigerate 5 minutes. Slice bananas (squeeze fresh lemon juice over bananas). Whip cream; fold into pudding mixture. Alternate layers beginning with pudding mixture, wafers and bananas ending with pudding mixture. Chill. Makes a pretty trifle bowl dessert.
Cut up artichokes into 4 large chunks. Mix mayonnaise, Romano cheese, garlic powder, pepper and hot sauce. Stir in artichokes. Put in casserole dish and bake at 350° for 1 hour covered or 400° for 25 minutes covered and 15 minutes uncovered. Serve hot with Triscuits.
Chop tomatoes. Set aside. Reserve liquid from can. Saute all remaining vegetables in butter until tender. Add herbs and spices. Cook 1 more minute. Add tomatoes and reserved liquid from can. Cook about 10 minutes more. Discard bay leaf before serving. Serves 6.
Combine salt, pepper and flour. Roll steaks in seasoned flour. Brown steaks in the margarine in a heavy skillet or frying pan. Mix together soup and water. Pour mixture over steaks and let it come to a boil. Cover and reduce heat to low and simmer until steak is tender. As the steak cooks, more water may need to be added. When the steak is tender enough, I cut the steak into bite size pieces before serving.
Mix cream cheese, sour cream and salad dressing mix in medium size bowl until well blended. Stir in remaining ingredients and cover. Refrigerate until chilled, and serve with assorted cut-up vegetables.
In pan, melt margarine and cheese. Sift together sugar and cocoa. Add cheese mixture. Add vanilla and nuts. Makes 2 (9 x 12-inch) pans.
Mix margarine, sugar, peanut butter. Add Krispies. Make into balls the size of chestnuts. Chill. With a toothpick dip the balls in the melted chocolate leaving a hole on top to look like a chestnut.
Combine ingredients. Cut in shortening. Add potatoes; stir well. Sprinkle milk over flour mixture. Stir until dry ingredients are moistened. Prepare as regular biscuits; cook at 450° for about 10 minutes.
Cream together shortening, sugar and egg. Add cream and vanilla. Sift together remaining ingredients well and add. Mix well. Chill dough.
Put rum, honey and peel in a mug. Add boiling water. Stir. Top with butter. Yields 1 drink.
Mix the eggs, sugar, oil and vanilla with the zucchini and pineapple. Fold in the sifted, dry ingredients and nuts. Bake at 350° for 1 hour. Makes two large or three small loaves.
Melt oleo; add other ingredients and mix well. Bring to a boil. Keep warm while basting.
Fry ground beef; drain. In a casserole dish, mix frozen Tater Tots, soup, onion, garlic and black pepper. Bake in 350° oven for 30 to 45 minutes. Sprinkle grated cheese on top before baking.
Put all ingredients (except oil) in the blender. Add the oil gradually. Beat until thick. Do not refrigerate.
Brown sausage and drain grease; set aside. Take a glass casserole dish and grease it. Line the dish with the crescent rolls. Pour sausage on top of that. Sprinkle cheese on top of the sausage. In a bowl, mix the eggs and milk. Add salt and pepper to taste. Pour over sausage and cheese. Bake at 350° for 30 minutes.
Grind cranberries and add sugar. Mix well. Let set 2 to 8 hours. Fold in fruits, marshmallows and nuts. Fold in Cool Whip or whipped cream. Refrigerate until ready to serve.
Add sugar to margarine. Mix in pudding mix, eggs and vanilla. Combine flour and soda. Gradually add to batter. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake at 350° for 10 minutes.
Add all ingredients together. Place in a 13 x 9-inch cake pan. Bake at 350° for 40 to 50 minutes.
Mix first 6 ingredients in a casserole dish. Add mushroom soup. Sprinkle cheese on top. Bake at 350° for 30 minutes or until hot and bubbling.
Cook chicken in butter until white. Add pineapple juice, cream of chicken soup, vinegar, honey and garlic; cook for 20 minutes. Add green pepper; cook for 5 minutes. Add pineapple chunks. Heat and serve over rice.
Wash and dry fresh cucumbers. Cover with brine (1 cup salt dissolved in 1 gallon cold water). Let stand 24 hours. Drain. Puncture each cucumber in 2 or 3 places with needle. Simmer (do not boil) 1/2 of the sugar, the spices, vinegar and water for 30 minutes. Add cucumbers and simmer 15 minutes. Let stand 2 days. Drain off the liquid.
Mix all ingredients in casserole dish. Be sure this is mixed very well. Bake at 350° for 45 minutes.
Cook macaroni according to package directions; drain. Combine macaroni, egg and next 5 ingredients; stir well. Spoon mixture into a greased 12 x 8 x 2-inch baking dish. Combine bread crumbs and butter, stirring well. Sprinkle over macaroni. Bake at 350° for 30 minutes. Yields 6 servings.
Cream together the sugar, 1 cup of margarine and cocoa. Beat eggs with vanilla. Add flour. Beat well. Add coconut, coconut extract and chopped nuts. Spread in a 9 x 13-inch cake pan (well-greased). Bake at 350° for 30 to 40 minutes. Immediately after taking from the oven, spread with marshmallow cream. Spread with Mississippi Mud Cake Frosting.
Cut blocks of frozen green beans in quarters. Place in 2-quart casserole. Add mushrooms. Combine remaining ingredients. Pour over beans. Bake in oven at 350° for 1 1/4 hours or until tender. Serves 6.
Sift dry ingredients together. Mix sugar, egg whites, water, applesauce and pumpkin. Add dry ingredients. Pour into muffin pan that has been sprayed with Pam. Bake at 350° until done. Makes 24 muffins. Contains 197 calories and .3 fat grams.
Place garlic cloves through garlic press and put into olive oil in wooden bowl. Add anchovies and press all of these with fork. Add vinegar, lemon juice, Worcestershire sauce, mustard, salt and pepper and egg yolk. Mix well. Add lettuce leaves and mix well. Add croutons and Parmesan cheese and mix well. Serves 4 to 6.
Combine and mix first 6 ingredients. Beat well. Add vanilla. Pour into a greased 9 x 13-inch pan. Mix together sugar and cinnamon; sprinkle over top, then swirl into batter with a fork. Bake at 350° for 40 minutes. Cool, then sprinkle with confectioners sugar.
in a skillet, brown pork sausage, stirring to break into bits. Add celery and onion. Cook until tender, stirring frequently. Combine with remaining ingredients. Use to stuff 12 to 14 pound turkey.
Combine confectioners sugar and egg. Combine sugar and water. Boil for 1 minute. Add slowly to first mixture; blend well. Add Crisco, melted chocolate and vanilla. Beat until creamy. Spreads easily. Does not dry out.
Saute onion, celery and pepper in butter until tender. Stir in ketchup. Combine 1/2 cup of this mixture with ground beef, bread crumbs, egg and salt. Form into loaf (8 x 4 x 1/2-inch) in shallow pan. Bake at 350° for 1 hour. Let stand 5 minutes before slicing. Serve remaining sauce cold or heated over meat loaf. Makes 6 servings.
Mix all ingredients together. Divide cake batter between 4 floured and greased cake pans. Bake at 325° for 15 minutes.
Dissolve gelatin in boiling water. Add cold water and lemon juice. Add softened cream cheese; mix until well blended. Chill until almost firm. Fold in marshmallows, pineapple, coconut and nuts (about 2 hours). Mix again. Pour into mold. Chill until firm.