HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sausage, diced salami, onions, celery and parsley. Tear bread and add to eggs, mixing with hands. Add other ingredients. Place in glass casserole (13 x 9 x 2-inch) uncovered at 350° for 30 to 45 minutes.
Mix together tomatoes, celery, onion, and salt and set overnight. Drain (DO NOT RINSE) about 2 hours. Place sugar, vinegar, celery seed, cayenne pepper, and green peppers in pot and add drained, tomato mixture. Bring to a boil and cook about 15 minutes. Pack into hot jars and seal at once.
Slice cucumbers and onions into a gallon jar. Mix the remaining ingredients in a large bowl. Pour it over jar contents. Stir every day. Ready to eat in 2 weeks. No need to stir anymore after 2 weeks if spices haven't settled to bottom.
Mix shortening, sugar and eggs. Sift flour, soda, baking powder and salt and add to sugar mixture. Mash bananas and add. Pour into pan and bake at 350° for 45 to 55 minutes.
In a saucepan, mix sugar, flour and salt. Stir in 2/3 cup pineapple juice and egg. Heat and stir until thick. Add lemon juice and set aside to cool. Cook pasta according to package and drain. Combine cooked mixture with pasta. Cover and chill in refrigerator. After mixture is chilled, stir in all other ingredients. Chill overnight.
Place in layers in an ungreased casserole the meat, onions, potatoes, carrots, celery, etc.
Brush steaks lightly with olive oil. In a small bowl, combine all seasonings. Sprinkle seasonings over steaks and press into both sides. Cover and chill for 1 hour. Grill steaks, turning once, over medium-hot coals for 14 to 18 minutes for rare, 18 to 22 minutes for medium or 24 to 28 minutes for well done.
Mix eggs, milk, salt and mustard together. Place cubed bread in 9 x 13-inch greased baking dish. Add layer of sausage, then egg mixture. Cover and refrigerate overnight. Before cooking, sprinkle with cheese. Bake at 350° for 30 to 35 minutes.
Cream Crisco and sugar. Blend in milk. Add eggs, one at a time, and flour, a little at a time. Add remaining ingredients. Bake for 1 hour and 15 minutes at 300°.
Brown hamburger meat in skillet. Place 6 tortillas in bottom of 13 x 9-inch pan. Combine hamburger meat, onion, mushroom soup, water, chilies and cheese. Divide mixture into half.
Saute onions and pepper in oleo until tender. Stir in flour and broth. Cook and stir until thick. Add chicken, carrots and egg. Turn into a pie shell. Top with slices of cheese. Bake at 350° for 15 to 20 minutes.
Brown beef, salt and onion. Combine paprika, nutmeg and flour. Sprinkle over beef mixture. Add soup and mushrooms and cook about 10 to 15 minutes. Add sour cream and simmer over low heat. Serve over cooked medium noodles.
Butter bottom of baking dish. Take chicken off bone and place in bottom of dish. Pour mixed vegetables on top of chicken. Mix cream of chicken soup with chicken broth and pour over vegetables. Mix flour and milk together. Pour on top to make crust. Slice butter on top of mixture. Bake at 350° or until golden brown.
Stir baking mix, milk and dill weed together. Beat for 30 seconds. Drop by very small spoonfuls on ungreased 12-inch pizza pan or foil wrapped cookie sheet. Press a cube of cheese into each biscuit, covering totally with batter. Bake at 375° until lightly browned.
Boil macaroni. Cube and grate cheese. Mix milk and eggs. Spray a 9 x 13-inch pan with Pam. Mix all together but grated cheese. Pour in pan and top with grated cheese.
Dissolve gelatin in boiling water. Add pineapple and pie filling. Mix well and let congeal. Mix cream cheese, sour cream, sugar, nuts and vanilla well and spread over gelatin.
Heat oven to 350°. Microwave chocolate and margarine in large bowl on High for 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and walnuts until well blended.
Cook winter mix until tender; drain. Mash and add Cheddar cheese soup. Cook diced potatoes and diced onion until tender. Cook in just enough water to cover. Add water, onion and potatoes to soup mixture. Add milk and butter to desired consistency.
Cook steak with mixture of flour, salt and pepper. With wooden mallet, pound steak between wax paper until 1/2 inch thick. Cut in serving pieces. Heat oil in a large skillet and add onion and garlic; saute until tender. Add tomatoes and broth. Cover and simmer for 1 hour. Add potatoes; cover and simmer 45 minutes. Makes 4 servings.
Beat cream cheese, 1 tablespoon milk and sugar in bowl with wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2 cups Cool Whip. Spread evenly in bottom of crust. Press berries into cream cheese layer; reserve a few for garnish. Pour 2 cups milk in large bowl; add pudding. Beat 1 minute. Let stand 1 minute. Gently stir in 1 cup Cool Whip. Spoon over berries in crust. Refrigerate 4 hours. Garnish with berries and Cool Whip.
Bake cake; let cool. Put in bottom of punch bowl. Mix pudding and put on top of cake. Add pineapple, strawberries, Cool Whip and coconut in layers.
Preheat oven to 350°. In a small bowl, combine bread crumbs and spices. Set aside. Mix catfish fillets with ketchup, then coat both sides with bread crumb mixture. Place in a 13 x 9-inch pan coated with cooking spray. Bake for 10 minutes until lightly browned or until fish flakes with a fork.
Brown beef in Dutch oven. Add all remaining ingredients; bring to boil. Reduce heat and simmer, covered, for 1 hour.
Brown unfloured chicken in melted butter in Dutch oven or deep frying pan. Remove chicken to plate. Stir pepper and olives in drippings. coat well. Add soup and water; mix. Put chicken back in and simmer until tender, approximately 30 minutes. Boil 4 to 6 servings vermicelli; drain and rinse. Put noodles in large dish and pour on chicken mixture. Top with 1 cup grated cheese. Place in 350° oven until cheese melts.
In bowl, combine first 5 ingredients and beat until stiff (at least 15 minutes). Fold in heavy cream, whipped. Mound into cooked 9-inch pie shell and freeze. Take out of freezer 15 to 20 minutes before serving.
Shred cabbage; chop onions and green pepper. Slice olives. Heat oil, vinegar, sugar, salt and pepper until sugar dissolves. Pour over cabbage, green pepper, onions and olives. Mix gently and store in refrigerator overnight. Keep, covered, in refrigerator. Serves 20. Must do ahead.
Mix all ingredients. Put green peas in microwave for 2 minutes to cook, then add to mixture and refrigerate.
Melt margarine and mix with cracker crumbs. Put most of the crumbs on the bottom of a 9x13 pan. Save rest to sprinkle on top. Mix milk and pudding. Add slightly melted ice cream and cool whip. Mix well. Pour mixture on top of crumbs. Add the rest of the crumbs over the top.
Cook spinach according to directions on package; set aside to cool. Drain thoroughly. Melt margarine. Saute onion, then remove from heat. Add remaining ingredients and spinach. Mix well and refrigerate for 1/2 hour or more, until mixture is stiff enough to roll into balls.
Beat eggs until light. Add sugar; beat. Stir dry ingredients; blend thoroughly. Pour into a long dish. Sprinkle with brown sugar and pecans. Bake at 350° for 30 minutes.
Combine sugar, cornstarch, corn syrup and water in saucepan; bring to a boil. Cook, stirring constantly, until clear and thickened. Add jello, stirring until dissolved. Cool. Place strawberries in pie shell; pour in gelatin mixture. Chill until firm.
Boil carrots until tender; drain. Add Velveeta cheese to carrots; melt cheese. Put mixture in a greased dish. Melt butter; crush crackers and mix in with butter. Sprinkle on top of carrots and cheese. Bake at 325° for 20 minutes or until golden brown.
Mix beef with 1/2 cup water and remaining ingredients except onions and gravy. Shape in 4 large patties about 1/2-inch thick. Brown on one side, turn. Add onion and brown slightly. Add gravy. Cover and simmer about 35 minutes. Serve with mashed potatoes.
Preheat oven to 350°. Cream butter. Add powdered sugar, then egg yolks; beat to creamy consistency. Add vanilla; mix well. Add flour, a little at a time. When well mixed, add nuts. Drop by half teaspoonful onto ungreased cookie sheets. Bake until brown.
Mix all ingredients together. Put mixture into greased 9 x 13-inch pan. Mix together corn flakes and oleo. Put on top of potato mixture. Bake at 350° for 1 hour.
Preheat oven to 400°. Grease a large rimmed baking sheet. Remove and discard skin from chicken. Place chicken on baking sheet.
Melt butter or margarine in skillet. Add other ingredients in this order: bell pepper, pimento, mushrooms, salt, water, onion, garlic, shrimp and bay leaf. Cover skillet. When steaming freely, switch to lower heat for 30 minutes. Cook rice separately.
Prepare angel food cake mix according to instructions. Cool. Cut angel food cake into bite-size pieces. Line bottom of a 9 x 13-inch pan with cake pieces. Whip the whipping cream together with cream cheese and powdered sugar. (Can use Cool Whip instead of whipping cream.) Spread over top of cake pieces. Fruit pie filling or fresh fruit syrup with fresh fruit may be used for topping.
Combine all ingredient in large bowl. Blend for 1 minute, beat at medium speed for 2 minutes. Pour into greased or floured pan 9 x 13-inch. Bake at 350° for 30 to 40 minutes. Cool completely.
Combine all ingredients and mix thoroughly. Form into 8 flat patties. Fry patties in a little hot fat over low heat until brown on both sides. Serve with rice. This recipe can be doubled if desired.
Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Sift together flour and baking powder. Add to mixture alternately with syrup. Blend until mixed. Pour into greased and floured pan (9 x 13-inch). Bake at 350° about 35 minutes. Add topping to cake.
Cream sugar and oleo. Add eggs and pumpkin. Beat well. Sift together flour, baking powder, soda, salt, nutmeg and cinnamon. Combine. Add vanilla. Bake in a tube pan for 1 1/2 hours at 325°.
Dice the bacon and fry lightly together with the finely chopped onion and a crushed clove of garlic. Add the carrot and gherkin, finely chopped and seasoned. Place the filling on each side of meat. Roll up and tie with a string. Heat the oil and butter and in it fry the rolls on all sides. Add the red wine and water and simmer over low heat. Add to the frying juices the tomato puree, the flour mixed with cold water and the cream; cook for a few minutes. Cut the rolls into slices and serve with mashed potatoes.
Butter bread lightly and cut in cubes. (Electric knife works real well to remove crust and to cut bread in cubes.) Mix eggs, bread and onions and refrigerate overnight. Next day, mix celery, mayonnaise and crab meat. Add to bread mixture and mix well. Refrigerate 4 hours. Serve on crackers.
Mix blueberries and lemon juice. Set aside. Combine sugar, flour, lemon rind, salt, cinnamon, nutmeg and butter. Add this mixture to the berries, mixing well but carefully, then pour into pastry shell. Brush top with milk; sprinkle with 1 tablespoon sugar. Bake at 400° for 35 to 40 minutes or until golden brown.
Heat over low heat until cheese has melted. Can be served from crock-pot with tortilla chips.
Combine the chilies and boiling water in a bowl; let them steep for about 10 minutes. Transfer the mixture to an electric blender; blend on high speed for 30 seconds. Scrape out the jar with a rubber spatula. Add onions, oil, garlic, oregano and salt. Blend again until the red chili sauce is a smooth puree. Taste for seasoning. This can be used for dipping fresh cooked shrimp or over a broiled or baked fish.
Alternate first 3 ingredients on small bamboo skewers. Brush with mixture of equal parts soy sauce and sherry. Broil 3 to 4 minutes. Makes about 20 , about 25 calories each.
Cook carrots until tender; drain. Combine other ingredients. Pour over carrots. Refrigerate overnight.
Combine sour cream, cheese spread and picante sauce in saucepan; stir over low heat until cheese spread is melted. Stir in chicken. On serving platter, layer half of chips, cheese spread mixture, lettuce, tomato and olives; repeat layers. Top with additional sour cream, if desired.
Cream margarine with 3 tablespoons sugar. Add chopped pretzels. Press mixture into a 9 x 13-inch baking dish. Bake at 350° for 10 minutes.
Place catsup, oil, vinegar, garlic and anchovies in large saucepan. Heat to boiling; boil one minute. Add remaining ingredients; bring to boil. Simmer 1 minute. Remove and cool. Keeps well refrigerated for several weeks. Makes 3 pints.
Mix and sift dry ingredients. Work in butter and add milk. Mix to a soft dough with knife. Toss on board and roll until 1/2-inch thick. Shape with cutter. Place on buttered pans and bake in a very hot oven at 450° for 10 to 15 minutes.
Brown beef in skillet. Add chopped onions. Cook until onions are done; drain. Prepare sauce. Add milk to mushroom soup and heat. Add cheese and stir until cheese is melted. Add salt and pepper to taste. In a buttered casserole, place a layer of thin sliced potatoes, then a layer of meat mixture, then a layer of peas or corn. Do this twice. On top, place chopped green pepper and cover with the mushroom cheese sauce. Sprinkle with bread crumbs. Cook at 350° or until potatoes are done. I use a large cake pan and double the recipe. This is also good reheated. Very good.
In 3-quart saucepan over high heat, bring first 7 ingredients to a boil. Reduce heat to low. Cover and simmer 15 minutes. Add corn and peas. Cover and simmer 5 more minutes. Remove from heat; stir in warm milk and butter until well blended. Makes 8 (1 cup) servings.
Combine flour, baking powder, salt and nuts in a mixing bowl. Combine remaining ingredients in a separate bowl; beat well. Add liquid ingredients to dry ingredients; stir just until flour is moistened. Spoon into 12 greased muffin pan wells. Bake at 400° for 15 to 20 minutes or until a wooden pick inserted in muffin comes out clean.
Over crushed ice in cocktail shaker, pour remaining ingredients. Shake well. Strain mixture into a cocktail glass. Serves 1.
Combine ingredients in order given in large mixing bowl. Beat 4 minutes on medium speed. Pour batter into greased and floured Bundt pan or tube pan. Bake 30 to 35 minutes at 350° or until done. Cool 10 minutes before removing from pan. Serve with whipped cream flavored with 1 tablespoon molasses. Makes 10 to 12 servings.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with nuts and whipped topping.
Rip spinach into bite sized pieces. Add cut apples and bacon. Mix together orange juice, and mayonnaise with wire whip. Pour dressing over spinach, apples and bacon before serving. Serves 8.
Mix Bisquick, raisins, milk, sugar and cinnamon. Roll out and cut with a biscuit cutter. Bake at 500° until light brown. Make vanilla glaze by mixing powdered sugar, water and vanilla. Spread on warm biscuits.
Mix jello and 1 cup boiling water. Add thawed strawberries and juice; add pineapple and juice. Add bananas and as many walnuts as you like. Pour 1/2 of mixture into 9 x 12-inch glass cake pan. Refrigerate both halves. When almost set, cover half in cake pan with sour cream and add rest of mixture on top. Refrigerate. Enjoy!
Mix well. Roll very thin and cut with cookie cutter. Bake at 350° on a greased cookie sheet.
Preheat oven to 350°. Lightly grease a 13 x 9-inch pan. In a large bowl, combine 2 cups of the flour with 10x sugar. Cut in butter until crumbly. Pat evenly in pan. Bake 15 to 20 minutes or until lightly browned. In a large bowl, beat eggs until foamy. Add remaining ingredients. Pour over baked crust. Bake for 25 to 30 minutes longer or until lemon topping is set and lightly browned. Cool completely. Dust with 10x sugar. Cut in 1 x 2-inch bars. Store in refrigerator. Makes 48 bars.
Mix all ingredients together well. Pour into a 9 x 13-inch pan. Bake at 350° until brown.
Cook first 3 ingredients in large skillet; drain well.	Return to skillet. Stir in 1/2 cup spaghetti sauce and Italian seasoning. Unroll French loaf; roll into a 16-inch square. Cut into 4 squares. Spoon 1/2 cup beef mixture onto center of each square. Fold over to form a triangle, pressing edges to seal. Place on a lightly greased cookie sheet.
Mix sugar, margarine, salt and milk together in a thick saucepan and cook over medium heat, stirring constantly until it comes to a bubble. Start timing and cook for 5 minutes. Remove from heat immediately. Add morsels, marshmallow cream, vanilla and crushed nuts. Beat all this real good and put in a buttered platter.
Melt margarine in saucepan. Add raw rice and add 3 soups. Pour into greased casserole (13 1/2 x 9-inch). Place chicken pieces on top, bone side up. Bake 1 hour, covered, at 350°. Uncover after first hour; turn chicken over and bake another 45 minutes to 1 hour, uncovered, until brown.
Combine all ingredients in a large bowl and mix well. Roll into balls the size of a walnut. Bake 10 minutes in a 350° oven.
Mix soup, chicken and water in a large saucepan. Bring to a boil. Drop bite size pieces of biscuits into boiling mixture. Reduce heat. Simmer until dough is done. Serves 2.
Combine all ingredients in a pan with the exception of the sugar and ginger ale. Sweeten to taste and then chill. When ready to use, add ginger ale and serve. Serve very cold. Makes about 9 servings.
Heat oven to 425°. Prepare pastry. Beat the egg slightly with rotary beater. Beat in remaining ingredients. Pour into pastry lined pie pan. (To prevent spills, place pie pan on oven rack or on open oven door when filling with pumpkin mixture.) Bake for 15 minutes. Reduce oven temperature to 350° and bake for 35 more minutes. Cool.
Spray pan with Pam. Mix 1 cup sugar with rhubarb and place on bottom of cake pan. Mix the eggs, sugar, flour, baking powder and salt and pour over fruit. Bake 1 hour at 350°. Serve with Cool Whip.
Mix and bake at 350° for 30 minutes, uncovered. Serve with Mexican food.
Mix crushed graham crackers with melted butter. Press into a 9 x 13-inch pan. Mix Dream Whip as directed; add softened cream cheese, sugar and vanilla. Whip again. Spread mixture on top of cracker mixture; spread cherry pie filling over top. Chill. If desired, serve with whipped cream. Serves 10 to 12.
Preheat oven to 325°. Combine soda and buttermilk and let stand a few minutes. Cream sugar, margarine and shortening. Add egg yolks, one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Beat egg whites until stiff. Fold in egg whites; gently stir in pecans and coconut. Bake in 3 (9-inch) greased, floured layer pans at 325° for 25 minutes or until cake tests done. Frost cooled cake with cream cheese icing.
Mix all ingredients except the flour together. Then add the flour to make a stiff dough. Place part of the dough on a lightly floured pastry cloth. Knead dough to desired consistency. Roll out about 1/8-inch thick. Cut with cookie cutter. Place on floured cookie sheet in a 325° oven until firm. Remove from sheet to wire rack immediately. Stores well in airtight container or in freezer.
Combine the cracker crumbs and butter; put in the bottom of a 13 x 9-inch pan.
In a medium skillet, cook and stir ground chuck and garlic until meat is brown. Drain; add tomato sauce, salt, pepper and oregano. Cover and simmer 20 minutes. Cook noodles as directed on package and drain. In an ungreased baking dish, 11 1/2 x 7 1/2-inch, alternate layers of meat sauce, noodles, cheese and cottage cheese, beginning and ending with sauce. Bake uncovered 20 to 30 minutes. Sprinkle with Parmesan cheese.
Mix the first 4 ingredients and let stand 3 hours; drain. (Do not heat.) Dissolve the sugar and vinegar. Mix well. Combine with cucumbers. Also celery seed, if desired. Store in refrigerator. Will keep for 1 month.
Mix sugar, oranges and pineapple together. Add marshmallows, coconut and sour cream. Mix and refrigerate.
Combine both soups and broth. Layer 1/2 chicken, 1/2 dressing and 1/2 soup mixture. Repeat again. Bake at 350°, covered, for 45 minutes. Remove lid and bake for 15 minutes more.
Arrange pared, sliced apples in pie crust. Sprinkle with 1/2 cup sugar and cinnamon mixed together. Sift together other flour and 1/2 cup sugar; cut in butter until crumbly. Sprinkle mixture on apples. Bake at 450° for 10 minutes, then reduce oven to 350° and bake an additional 40 minutes.
Drain asparagus, saving some juice to mix with soup. In a casserole dish layer: crushed potato chips, asparagus, sliced Velveeta cheese and soup mixture. Repeat. Top with Velveeta cheese. Cover and microwave 4 to 5 minutes.
Layer in casserole: hamburger, noodles, zucchini, 1/3 can Cheddar soup and 1/3 can mushroom soup. Layer 2 more times. Add 1/2 can water poured over top and bake at 350° for 1 hour. Top last 10 minutes with buttered bread crumbs.
Cook sausage. Add to crock-pot with other ingredients. Cook on low 4 hours.
Combine the sugar, milk, butter, and cocoa in a 2-quart saucepan. Bring to a boil and let boil for 1 minute (rolling boil). Drop a small amount from tip of spoon into a small container of cold water. If it can be formed into a soft ball, it is ready to remove from the heat. Stir in the peanut butter, vanilla, and crumbled crackers. Drop onto wax paper using about 1 tablespoon for each pattie. Cool until set. Makes about 40 to 45 fudge patties.
Cream butter and sugar; add flavoring. Mix 1 tablespoon less than 2 cups flour and dry pudding in another bowl. By hand, mix eggs in, one at a time. Mix all ingredients together; pour into greased and floured tube pan. Bake at 325° for 40 to 45 minutes. Do not open oven or cake will fall.
Spread thinly the peanut butter between 2 crackers, then dip in hot melted chocolate. Repeat. Let stand until cool.
Peel and cook potatoes. Drain and mash. Add all other ingredients. Cut into a buttered baking dish. Refrigerate, covered, overnight. Bake 1 hour at 350°, uncovered.
Saute onions lightly in olive oil in large saucepan. Add tomato sauce; add salt and pepper and simmer for about 15 minutes. Add string beans and remaining ingredients. Cover and cook slowly for 1 hour or until tender.
Preheat oven to 400°. Grease and flour large cookie sheet. Sift together in large bowl flour and sugar. Melt in saucepan the oleo and cocoa. Add water and bring to a boil and add to flour mixture. Add buttermilk, eggs, vanilla, soda and cinnamon. Hand mix only. Bake for 10 to 15 minutes.
Boil broccoli, cauliflower and carrots for about 10 minutes; drain. Add and mix in a large bowl the sour cream, cream of mushroom soup, onion and Swiss cheese. Mix well together. Pour into baking dish; bake at 350° for 20 minutes. Top with fried onion rings and heat 3 minutes more. Take out of oven and ready to eat.
Brown beef and onions; drain fat. Cube and melt cheese in the microwave. Combine all ingredients in a crock pot. Serve warm with tortilla chips.
Beat egg and add parsley, onion salt and lemon juice. Add salmon (liquid and all) and flakes and mix with a fork. When mixed well, add crackers and stir until well mixed and moistened. Form into firm patties to prevent crumbling. Fry in about 1/8-inch of shortening until brown; drain.
Mix all the ingredients, except milk, and place in 9 x 13-inch pan. Add milk to moisten. Bake 1 hour at 350°.
Mix in order given. Dough will be sticky. Drop by teaspoon on cookie sheet. Flatten with fork or with a glass dipped in sugar. Bake in 350° oven.
Saute celery, onion and mushroom pieces in butter or margarine. Cook broccoli and drain according to package directions. Drain well. Add mushroom soup, melted cheese and all other ingredients. Can add sliced almonds, if desired. Dip with Fritos or Doritos.
Saute meat and onion. Add tomato sauce and spices. Cook noodles until tender. Lightly oil an 8 x 13-inch baking dish. Arrange a layer of the meat, then the cottage cheese, then the Mozzarella cheese. Repeat layers, ending with cheese on top. Bake at 375° for 15 to 20 minutes.