HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute kielbasa in 1 tablespoon oil for 10 minutes. Remove and place in casserole. Add rest of oil to sausage drippings. Brown beef, pork, onions and mushrooms in oil for 15 minutes. Remove and add to casserole. Drain kraut (reserving juice); rinse and add kraut, wine, tomato sauce, soy sauce, caraway seeds, bay leaves and garlic; mix well. Add salt and pepper. Cover and bake at 350° for 2 hours. Stir every 30 minutes. Add kraut juice if desired.
Dissolve the jello in the boiling water. Add the entire package of strawberries (no need to thaw them). Chill this mixture until it thickens. Break up the angel cake into 1 1/2-inch chunks. Whip the cream until thick and fold into the gelatin mixture. In a glass bowl, alternate layers of cake chunks and gelatin mixture until bowl is full. Cover and chill 12 hours. Top with Cool Whip before serving.
Let butter stand at room temperature until softened. In mixing bowl, cream the butter, shortening, brown sugar and granulated sugar. Add the eggs and vanilla; beat well. In a bowl, stir together the flour, soda and salt. Add to creamed mixture and stir until well blended. Stir in chocolate and nuts. Drop from a teaspoon 2 inches apart onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Yields 6 dozen.
Boil potatoes until tender. Beat sour cream, cream cheese and chives together. Add hot potatoes and beat until smooth. Add butter and salt and pepper to taste. Pour into well-greased 2-quart casserole dish. Dot with butter and sprinkle paprika on top. Bake at 350° for 25 minutes.
Beat cream cheese until fluffy. Stir in 1/4 cup mayonnaise, olives and onion. Core lettuce; remove center, leaving 1-inch shell. Fill with cheese mixture. Wrap in foil. Mix 1/2 cup mayonnaise with remaining ingredients. Cover; chill lettuce and dressing overnight. Cut lettuce into wedges. Garnish salad plate with cucumbers, olives and dill pickle strips. Serves 6.
Score each row of kernels, then cut corn off of cob and scrape cob. In a large saucepan, combine all ingredients. Bring to boil, reduce heat and simmer until vegetables are tender, stirring occasionally. Serves 8.
Wash chicken in cold water; pat dry. Place all ingredients in plastic bag and mix well. Shake several pieces; be sure to coat evenly. Heat 1/4 cup butter and 1/4 cup shortening; add chicken and brown. Bake at 350° for 35 to 45 minutes or until tender.
Combine oats, corn syrup, margarine, sugar and eggs. Stir until blended. Pour into unbaked pastry shell. Bake in preheated 350° oven for 50 minutes. Makes 8 servings.
Melt butter. Add sugar, molasses and salt. Boil on medium heat until 260° (very hard ball stage). Pour over popped corn. Stir thoroughly while pouring syrup. Butter hands lightly. Shape into balls. Makes about 12 balls.
Melt margarine in large casserole dish. Chop onion. Add soups, water and rice. Bake at 375° for about 1 hour, or until liquid cooks in.
Bring 3/4 cup of apple juice to boil in medium saucepan. Dissolve cherry gelatin completely in boiling apple juice, stirring 2 minutes. Mix remaining 1/2 cup apple juice and ice to measure 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in fruit and celery. Spoon into individual dishes or serving bowl. Refrigerate 2 hours or until firm.
Heat soup over medium heat, stirring until smooth. Stir in all remaining ingredients until well blended. Chill before serving.
First Layer: Melt oleo; stir in flour and nuts. Pat in pan and bake at 350° for 20 minutes; cool.
Chop vegetables fine and sprinkle with salt. Let stand 1 hour. Drain. Add sugar and vinegar. Stir well and bottle. Makes 8 pints.
Mix vanilla pudding, tapioca pudding, orange jello and boiling water together. Boil for 3 minutes. Cool and let set. Add Cool Whip and oranges. Mix together well. Cool for several hours before serving.
Cook pasta according to package directions. Amounts of ingredients depends on size of salad desired. Toss with herbed dill dressing. (I add small amount of Ranch dressing.)
This is a full course meal in one dish; great for a cold winter night or a full blown gospel tent meeting.
Dice all 6 candy bars. Combine eggs, heavy cream, sugar, salt and vanilla. Mix together and blend until creamy. Pour into ice cream can (1 gallon). Add sweetened condensed milk, sweet milk and candy pieces. Fill ice cream can to the fill line with regular milk.
Cook squash until tender; drain thoroughly. Add remaining ingredients reserving half of crumbs for top. Pour in casserole sprayed with nonstick cooking spray. Sprinkle remaining crumbs over top. Bake at 350° until bubbly!
Mix 1 teaspoon cinnamon and 1/2 cup sugar and set aside. Cream shortening, 1/2 cup sugar and egg. Sift flour, baking powder, salt and nutmeg. Add to creamed mixture. Alternate with milk, beating well after each addition. Fill greased muffin tins 2/3 full. Bake at 350° for 20 to 25 minutes. Remove from pan immediately. Dip in melted butter and then cinnamon sugar mixture until top is coated. Makes 12.
Combine hamburger and taco seasoning mix. Pour over already prepared pizza crust. Bake at 450° for 20 minutes. When done, spread shredded lettuce, cut up tomato and shredded cheese on.	Serve with taco sauce, if desired.
Cut up 1 cup berries. Mix sugar and cornstarch in 2-quart saucepan. Stir in 1 cup water gradually until smooth. Add cut up berries. Cook and stir over medium heat until thick and clear. Stir in a few drops of red food coloring. Pour into baked pie crust and top with whipped cream.
Allow hash browns to thaw. Combine hash browns, onion dip and half of cheese. Add 1/4 cup of melted margarine. Mix. Spoon into large casserole dish. Pour remaining 1/4 cup of margarine over top of casserole. Add remaining cheese. Sprinkle Ritz crackers over the top. Bake at 350° for 1 hour.
Flake salmon and remove skin and bones. Mix remaining ingredients except pecans and parsley. Mix well and chill. Prepare pecans. Chop fine and mix with parsley on wax paper. Shape salmon in desired shape. Roll in pecans. Chill. Garnish with black olives. Serve with crackers.
Sift together the dry ingredients. Add all the rest; mix. Pour into greased pan. Bake at 350° for 30 to 35 minutes. Makes 1/2 sheet cake or a 13 x 9-inch pan.
In mixing bowl, dissolve yeast in water; then add sugar. Let set 5 minutes. Add 1/2 c. butter, salt, and 2 c. flour; beat until smooth. Stir in remaining flour to form a soft dough. Let rise until doubled in size (about 45 min.). Punch down dough and turn onto a floured surface. Roll into a 24X10 inch rectangle. Cut in half lengthwise and then into 5X1 inch strips. Twist each strip and place one inch apart on greased sheets. Brush with remaining butter, sprinkle with garlic and parmesan. Cover and let rise for 20 minutes. Bake at 350 degrees for 20-30 minutes. Serve with warm sauce.
Dissolve jello in hot water. Mix in frozen strawberries. Refrigerate until thick, but not set.
Blend sugar and cream cheese well. Drain pineapple and strawberries. Add fruits to cream mixture. Add Cool Whip; refrigerate 1 hour.
Prepare rice as directed and combine. Saute mushrooms, green pepper, onion and celery in butter. Add rice and all remaining ingredients. Place in casserole.
Heat oven to 350°. Brown meat and onion; stir in seasonings, beans and soup. Put in casserole dish. Put mashed potatoes on top (or mix in rice). Top with cheese and bake about 30 minutes.
Mix together first 3 ingredients. Add fruit. Refrigerate fruit before mixing or mix then refrigerate.
Cream the cream cheese and margarine. Add sugar to cream cheese, then alternately add flour and eggs. Beat until mixed. Add extracts and mix; pour in greased and floured tube pan. Put in cold oven and turn on to 325°. Bake for 1 1/2 hours.
Over medium heat, melt chocolate in double boiler or melt in microwave-safe 2-quart bowl for about 2 minutes on High or until melted. Remove from heat; stir in craisins, Rice Krispies and nuts. Mix well. Pour onto wax-lined cookie sheet and spread to desired thickness. Cool until set. Break up in pieces. Store in airtight container.
Put a layer of ice cream sandwiches in 9 x 13 pan (ungreased). Spread 1/2 carton of whipped topping over bars. Sprinkle with 1/2 cup peanuts. Drizzle with 3/4 jar of topping. Put another layer of ice cream bars. Spread remainder of whipped topping. Sprinkle with remainder of peanuts. Drizzle with rest of chocolate topping. Freeze, will keep in freezer for several months.
Slice zucchini 1/4-inch thick. Fry beef and onion; drain. Add garlic, salt, pepper and uncooked rice. Line casserole with 1/2 the beef and 1/2 the zucchini. Mix together the soup and cottage cheese. Put 1/2 over beef and zucchini. Layer the rest of beef and zucchini; top with remaining soup mix. Top with grated cheese. Bake, uncovered, at 350° for 35 to 40 minutes.
Cook beans and drain. Melt oleo; add flour and cook over low heat until thickened. Remove from heat; stir in sugar, onion, mustard and sour cream. Fold mixture in beans. Place in 2-quart casserole; sprinkle with cheese. Top with croutons. Bake at 350° for 20 to 25 minutes.
Peel and boil "yuca" (potatoes) in salted water until tender. Mash while still hot with a fork, add egg, butter and salt. Take 3/4 of mixture and coat bottom and sides of Pyrex dish. Put aside. Fry onion, green pepper, garlic, coriander and ground beef in a casserole; add chopped tomato and season with salt, pepper and Worcestershire sauce. Cook 10 minutes. Spoon filling into Pyrex dish and cover with the rest of the "yuca" mixture. Bake at 350° until golden. Serve hot.
Mix first 5 ingredients. Pour into casserole dish; sprinkle remaining 1/2 package cheese. Layer cooked stuffing over mixture. Bake 50 minutes at 350°. Serves 10 to 12.
Brown sausage in microwave. Combine rest of ingredients. Stir well. Put noodles on top. Bake at 325° for 30 minutes, covered. Kids love this!
Prepare cornbread according to package. Cool and crumble into large container. Add the next 5 ingredients to cornbread. Combine creamy cucumber dressing and mayonnaise. Add to cornbread mixture and stir well. Refrigerate overnight.
Dissolve strawberry jello in boiling water. Add frozen strawberries and blend until berries are thawed, then mix the drained pineapple and pecans. Pour half of the mixture in flat dish and refrigerate until it has jelled. Whip together the sour cream and cream cheese until well blended and spread on top of jello. Then make a third layer with the other half of jello mix and chill.
Mix cold water and starch. Add to boiling water; cook until thick. Add slowly to beaten egg whites and sugar. Beat until stiff but not dry. Meringue doesn't weep.
Mix last three ingredients and pour over oyster crackers. Stir every 10 minutes for 2 hours.
Lay roast on aluminum foil. Sprinkle with soup mix and dot with butter. Wrap tightly in foil. Bake 3 hours in a 300° oven or until meat is tender. Remove roast to hot platter. Rinse foil with remaining 1/4 cup of wine to pick up juices and pour over meat. Serve immediately with buttered noodles as a side dish.
Melt butter in pan. Add sugar, chocolate chips, salt and vanilla. Stir until melted and add evaporated milk. Boil and keep stirring for about 5 minutes.
Combine all ingredients in a blender and puree until it has a smooth sauce like consistency, adding 1 tablespoon of vegetable oil while pureeing.
Combine all ingredients in a Dutch oven; bring to a boil. Remove from heat, and discard cinnamon sticks. Serve hot. Yields about 1 1/2 quarts. Beverage may be stored in the refrigerator and reheated.
Rinse pasta in cold water. Add all ingredients except cheese. Add 1 to 1 1/2 bottles of dressing. Stir all ingredients. Refrigerate overnight. Serve next day with cheese added in. Test taste to determine if you need more dressing. This tastes better the longer it is refrigerated and dressing soaks in.
Melt butter on bottom of 13 x 9 x 2-inch pan. Sprinkle crumbs over butter. Sprinkle nuts over crumbs. Scatter chocolate, then butterscotch pieces. Sprinkle coconut over the pieces. Pour sweetened condensed milk. Bake in 350° oven for 25 minutes. Cool and cut into bars.
Let loaf of bread dough thaw. Roll out on floured board real thin. Spread with butter. Sprinkle the brown sugar over the butter. Roll up jelly roll fashion. Cut into 12 slices. Let rise 6 hours or overnight in a greased round bread pan. Bake at 350° for 10 minutes or until light brown.
Scald milk, then combine shortening, sugar and salt. Set aside until lukewarm. Add yeast, stir. Add eggs, then flour. Mix until it feels elastic like, pliable. Turn out onto a floured service and kneed until you feel bubbles crackling between your fingers. Grease a bowl and put the dough into it, turn it over so the greased side will be up. Cover and let rise until doubled in size. Cut into 3 wedges, then roll out in a pie shape, butter, then cut like pie slices. Roll big side to small side. Then place on baking sheet. Cover and let rise until double again. Bake at 425 for 8 minutes or until golden brown. Brush with butter as soon as they come out of the oven.
Heat raisins and apple juice concentrate in a saucepan. Boil about 2 minutes. Pour raisins in a blender and puree. Mix raisin puree and remainder of ingredients in a bowl. If dry, add a few drops of water. Shape the mixture into small balls. Refrigerate overnight. Yields 30 small balls.
Brown beef and put in a 9 x 13-inch dish; cut onion and press into top of meat. Add Tater Tots on top of meat and onion. Mix soup and milk in small bowl and drizzle over ingredients. Bake, uncovered, at 350° for 1 hour.
Put fruit in 2 quarts of water and bring to simmer to soften fruit. Pour liquid into a large bowl. Add sugar, molasses and spices to the warm liquid. Add flour until a soft dough is formed. Let cool to lukewarm so you don't kill yeast. Add yeast and fruit. Let rise in a warm place until it doubles. Knead lightly and separate to pans. Hand shaped loaves will also work. Let dough rise and double again. Then bake at 350° for 50 to 60 minutes. Makes 5 to 10 loaves depending on size of pan.
Cream butter, oil, sugar and eggs. Blend thoroughly. Sift together flour, soda, cream of tartar and salt. Mix into creamed mixture. Add vanilla. Mix well.
Peel carrots and cut into quarters. Slice onions. In a large saucepan, combine 2 of the bouillon cubes with carrots. Add boiling water to cover, stir and dissolved bouillon cubes. Cover and cook for 10 minutes. Add onions and cook 5 minutes longer. Drain. In large skillet, melt butter; add remaining bouillon cube and sugar. Stir until cube is dissolved. Add vegetables. Cook until golden brown, stirring frequently. Serves 4.
Coat asparagus with oil. Sprinkle with a little kosher salt, pepper and garlic powder. Preheat oven to 425° and cook for 10 to 15 minutes.
Fry bacon and meat until done. Add remainder of ingredients except cheese and simmer 10 minutes. Top with cheese until melted. Heat tortillas in dry pan. Fold ingredients in hot tortillas and eat (may want to add salsa). Serves 6 to 8 tacos.
Mix the juices. Divide the sherbet into 6 tall glasses; add the juice. Stir.
Cream the shortening, peanut butter and sugars together. Add egg and beat. Sift remaining dry ingredients into small bowl. Add both together and vanilla. Form into small balls. Bake at 350° for 12 minutes.
Put liver and fat through meat grinder about 5 times. In a medium skillet, melt butter and add flour to blend. Add milk and cook until smooth. Add this sauce to liver mixture. Add eggs, chopped onion and spices. Beat mixture well. Bake in a loaf pan set in a pan of shallow water for 1 hour and 15 minutes at 350°. Cool and serve on rye bread or crackers.
Blend 1 1/2 quarts ice cream into hot coffee. Chill until time to serve. Add soda water and float 1/2 quart ice cream. When serving, spoon a little ice cream into each cup. Makes approximately 4 dozen cups.
Cream Crisco and sugar. Add eggs, vanilla, salt and soda. Mix well. Add flour and mix well. Stir in oats. Mix well. Roll into 3 long tubes and wrap in waxed paper. Refrigerate 2 hours or overnight. When ready to preheat oven to 300°, slice thinly and bake on ungreased cookie sheet for 22 to 25 minutes. Makes 4 dozen cookies.
Chill 7 cup mold or Bundt pan in freezer for 1 hour. Pour melted margarine onto cookie crumbs and moisten. Press into chilled mold around sides and bottom. Freeze for 1/2 hour. Quickly spread softened vanilla ice cream over crumbs with a spatula or spoon back on inside of mold about 1-inch thick. Return to freezer 30 to 45 minutes to harden. Repeat with mint and sherbet. Put lime sherbet in center to fill mold. Freeze 2 hours or overnight. Unmold. Turn onto chilled plate. Center can be filled with fruit. Slice and enjoy.
Stir all ingredients together and spread in a greased 9 x 13-inch pan.
Combine all ingredients in a large bowl. Mix, then beat on medium speed for 4 minutes. Pour in 10-inch tube pan lined with paper on bottom. Bake at 350° for 1 hour or until tester in center comes out clean and cake pulls away from side of pan. Do not underbake. Cool in pan 15 minutes.
Mix dry ingredients in a large mixing bowl. Make a well. Add oil, vinegar, cold water and vanilla. Mix at medium speed until well blended. Bake in a greased cake pan at 350° for 45 minutes.
Cook carrots until done, but firm. Drain and cool. Mix together other ingredients. Add carrots. Cover and marinate at least 12 hours. Stir once or twice.
Melt oleo in frypan and brown onion and mushrooms. Stir in flour, salt, pepper and poultry seasoning. Cook until bubbly. Slowly add broth, then the cream and stir until the mixture begins to boil. Add chicken. Butter a 1 1/2 or 2-quart casserole dish. Place a layer of rice on bottom of dish. Cover with half the mixture. Repeat. Sprinkle cheese on top. Bake in preheated oven at 400° for 20 minutes or until bubbly. Turkey may be used in place of chicken.
Combine ingredients as above. Pour into shell of graham cracker crumbs as for a pie crust. Bake at 350° for 45 minutes to 1 hour (until firm and browned). For pineapple cheese cake, add 1/2 cup crushed pineapple, drained.
Boil livers, necks and gizzards in 4 cups water. Cook on low until tender. Add bay leaves and seasoning salt to stock. When done, remove chicken from stock. Let cool. Chop liver, neck and gizzards very fine. Save stock. Saute vegetables in 1 tablespoon oil. Cook 2 cups rice as usual. Add parsley and green onions to rice. Add sauteed vegetables, necks, livers and gizzards to stock and simmer for 30 minutes. Season with low-fat margarine instead of oil. Add sage, thyme and red pepper to stock. Add rice; turn fire off. Let set a few minutes before serving.
Heat chicken broth to boiling. Add pork strips, bamboo shoots, Woodear (drained), bean curd and mushrooms. Return to boiling and add salt, soy sauce, sugar, white pepper, red pepper sauce and vinegar, stirring all along. Continue boiling for a total cooking time of 20 minutes. Stir in cornstarch mixture and keep stirring until soup is thickened. Pour beaten eggs gently over the top. Turn off the heat and stir eggs gently into soup. Add sesame oil. Spoon into bowls and serve topped with chopped green onions, if desired.
Cream margarine. Add light brown sugar. Add vanilla and egg; beat until light and creamy. Add flour. Fold in oatmeal. (No baking powder in recipe.)
Mix first 4 ingredients and salt and pepper in blender. Pour into greased casserole dish. Dot with butter. Bake at 350° until set, about 30 to 60 minutes.
Place yeast in 2 cups warm (not hot) water. Melt butter; add to sugar in large bowl. Add beaten egg and dissolved yeast mixture. Add flour and stir until thoroughly mixed. To cook, drop by spoonfuls into well-greased muffin tin (or use cupcake papers) and bake at 400° for 20 minutes or until brown.
In a salad bowl, combine lettuce, oranges, parsley, celery and onions. Shake together oil, vinegar, salt, pepper, 2 tablespoons sugar and Tabasco sauce.
Cut thin slices from top of each tomato. Hollow out slightly. Combine salad oil, sugar, onions, salt, mustard, vinegar and Worcestershire sauce. Spoon into center of each tomato. Combine cracker crumbs and butter. Sprinkle over top of tomatoes. Place in 9-inch pie plate or shallow baking dish. Bake in oven at 350° for 30 minutes.
Soak bread in water for 2 to 3 minutes. Add eggs and mix well. mix with ground beef, Parmesan cheese, parsley, salt, oregano and pepper. With wet hands, form meat mixture into small balls. Brown slowly in hot oil. Add meatballs to sauce. Simmer loosely covered for 30 minutes. (Can also bake meatballs on a cookie sheet in 350° oven for 20 minutes.)
Cut pepperoni and Cheddar cheese into small chunks. Blend all ingredients together in a large bowl. Refrigerate and serve cold.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender container. Cover and blend on low speed for 3 minutes. Pour into greased 9 in. pie pan. Let stand about 5 minutes, then sprinkle with coconut. Bake at 350 degrees about 40 minutes. Serve warm or cool. This pie makes its own crust.
Warm tortillas in oven by placing on a baking sheet, covering with moist dish towel. Heat at 250° for 10 minutes. Combine yogurt, soup, and chiles. Set aside. Spread 1/4 c. chicken in middle of tortilla, sprinkle about 1 Tbsp. cheese, roll up tortilla and place in a 9 x 13 inch baking dish. When all tortillas have been filled and rolled, pour yogurt mixture over all tortillas. Sprinkle with remaining cheese. Bake uncovered at 350° for 20 minutes or until hot but not bubbling. This freezes very well. Just reheat in microwave until hot.
Stir vinegar into real mayonnaise; then blend in salt, sugar, pepper and grated onion. Chill until just before serving. Combine cabbage, carrot and green pepper; toss with mayonnaise. Mix until well coated. Makes about 8 to 10 servings.
Mix dough. Let chill for 1 hour. Roll out dough 1/4-inch thickness. Cut in shape of Guppy Clown head. Put big nose of dough on. Cook 10 to 12 minutes at 350°. Decorate with colored frosting.
Shred cabbage and carrots fine. Chop onion small. Mix dressing ingredients all together and pour over chopped ingredients. Stir well. Best if set overnight. Stir every couple hours. Makes 96 (2 1/4 ounce) servings.
Brown beef and onion in butter. Combine all other ingredients and simmer. Serve over buns.
Cream sugar and margarine together. Add other ingredients and mix well until blended. Spread out in a greased and floured cookie sheet. Make indentations of 24 squares with a knife. Drop a spoonful of fruit filling into the center of each square. Bake at 350° for 25 minutes. Cool and cut into 24 squares. Sprinkle with 4x sugar if you want.
Put chops in pan and pour sauce over. Bake at 320° for 30 minutes. Turn chops and pour more sauce over. Bake 1 hour and 30 minutes more, uncovered. Double for 6 chops.
Combine all ingredients except bread crumbs and 1/2 stick margarine. Place in greased casserole dish. Combine bread crumbs and 1/2 stick margarine, melted. Put on top. Bake in 275° oven for 35 to 40 minutes or until brown. Makes about 6 servings.
Combine sugar, butter, brown sugar and vanilla in a small bowl. Beat until creamy. Beat in eggs. Gradually add flour. Stir in chocolate chips. Spread into greased baking pan. Bake at 375° for 20 to 25 minutes. Cool and cut into squares.
Combine peanuts, sugar and corn syrup in 1 1/2-quart casserole dish; microwave on High for 4 minutes. Add butter and vanilla; blend well. Microwave again for 4 more minutes. Stir and microwave an additional 2 minutes. Peanuts should be light brown in color and syrup very hot. Slowly add baking soda; stir gently until light and foamy. Pour entire mixture into a lightly greased pizza pan. Let cool for 30 minutes and serve.
Preheat oven to 350°. In a large mixer bowl, combine the melted butter, sugar and cocoa. Add the eggs, one at a time, blending after each. Add the remaining ingredients and mix just until combined. Pour into a greased 9 x 13-inch glass dish and bake for 20 to 25 minutes or until the top is firm to the touch. Do not overbake as the brownies will be dry. Allow to stand 15 minutes, then cut into squares. Can be frosted but if so, do it while brownies are still hot.