HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain sausage. Mix with oregano, Worcestershire sauce and ketchup. Cut Velveeta into cubes. Mix with meat mixture and heat on stove or in microwave. Spread on slices of party rye. Freeze.
Mix softened cream cheese, sugar and pineapple, using mixer. Add pecans. Fold in Cool Whip and beat. Pile mixture into 2 crusts and cover. Refrigerate until firm.
Bring sugar, oleo, milk and peanut butter to boil; take off stove. Add oatmeal, vanilla and cocoa. Mix well and drop by teaspoon onto wax paper.
Combine sugar, powdered sugar, margarine and oil. Beat well. Add eggs. Beat again. Add remaining ingredients and mix well. Drop small balls of dough on ungreased sheet and flatten with a fork. Bake at 375° for 10 to 12 minutes. Sprinkle with powdered sugar while warm.
Combine water, lemon juice and cheese in a blender of food processor. Puree for 1 minute or until smooth. Add remaining ingredients and blend for 30 seconds. Cover and chill. Yields 1 1/2 cups.
Score fat or remove fat from ham. Depending on slice of ham, place in 8-inch square dish or 12 x 8 x 2-inch dish. Drain syrup from fruit and save; arrange fruit over ham. Place dish in microwave and cook 10 minutes. Combine syrup, sugar, cornstarch and cloves; pour over ham. Continue cooking 8 to 10 more minutes. Spoon juices over fruit and serve.
Mix shortening, sugar, egg and applesauce together, then add rest of ingredients. Bake in tube pan 45 to 60 minutes.
Drain salmon, reserving liquid. Combine cracker crumbs and reserved liquid. Let stand at least 5 minutes. Stir in salmon, cornmeal, egg, salt and pepper. Shape into 6 patties. Fry in hot oil until browned, turning once. Drain on paper towel.
Cook together, except whipped cream, until thick. Cool. Add whipped cream. Mix all together and chill. Even better the next day.
Combine milk, butter and sugar. Cool to lukewarm. Dissolve yeast in lukewarm water, add yeast mixture, egg yolk, lemon rind and salt to milk mixture. Add 4 c. flour and beat until satiny. Cover and let rise until full of bubbles. Continue to add flour mixture until a stiff batter is formed. Knead lightly until smoothe. Place in greased bowl and let rise until very light. Bake 20 minutes at 375°. Yields 20 to 24 servings.
Have cream cheese and dried beef at room temperature. Blend all ingredients together; mix well. Chill in refrigerator. Shape into 1 large or 2 small balls. May roll in chopped nuts or dried beef pieces, if desired.
Preheat oven to 325°. In medium mixing bowl, combine crumbs, pecans, sugar and melted butter; mix well. Reserve 1/3 cup; press remaining mixture into a 9 x 13 x 2-inch baking pan. Bake for 6 minutes. Remove and cool on wire rack.
Preheat oven to 350°. Mix sugar, flour, eggs, baking soda, salt, cinnamon, Wesson oil and carrots together. Butter and flour 2 layered cake pans. Pour batter into cake pan; place in oven for 30 minutes, or until cake is firm.
Put all ingredients in medium pan with cover. Bring to a boil and simmer for at least 30 minutes (about 25 calories per serving). Serves 6 to 8.
Thaw spinach and drain well. Drain and chop red peppers. Mix all ingredients together and pour into a greased 9-inch pie plate. Bake at 350 degrees for 40 minutes or until center is set.
Brown pork; add onion and cook until clear. Add celery and water. Cover and simmer for 20 minutes. Make sauce, adding flour, sugar and soy sauce. Mix well; add to meat mixture and stir until thick. Add bean sprouts and simmer until sprouts are heated through. Serve over cooked rice. Sprinkle Chinese noodles on top.
Blend flour and 2 tablespoons water in a small saucepan; add remaining water, vinegar, sugar, pepper and 2 teaspoons salt. Stir until mixture boils. Place potatoes, onion, green pepper and celery in a large bowl and toss lightly. Pour in hot dressing and mix well. Cool to room temperature; add crumbled bacon and eggs. Toss again. Taste for salt; add more if needed. Serve at room temperature. Serves 6, about 250 calories per serving.
Combine first 3 ingredients; set aside. Dissolve yeast in warm water in large mixing bowl and let stand 5 minutes. Stir in yogurt mixture and eggs. Combine flour and salt. Stir 2 cups flour mixture into yogurt mixture and beat at medium speed with electric mixer until smooth. Gradually stir in remaining flour mixture, cover and put in a warm place, letting rise until doubled in bulk, approximately 1 hour and 15 minutes. Punch dough down and shape as desired. Place on baking sheets coated with cooking spray. Cover, let rise until double in bulk. Bake at 375° for 10 to 12 minutes. Yield: 4 dozen (66 calories per roll).
Thaw broccoli. Put in bowl and separate with fork. Blend mayonnaise, cheese, eggs and onions. Stir in with broccoli. Pour mixture into 9 x 12-inch glass baking dish. Cover with crushed Ritz crackers or more shredded cheese. Bake at 350° for 1 hour. Makes 8 or more servings.
In a large bowl using an electric mixer, cream the butter and sugar.	Add eggs, one at a time, beating well after each. Add milk, crushed vanilla wafers, nuts and coconut. Mix well. Pour into	a greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour and 15 minutes.	This is a great snack cake that doesn't need frosting.
Roll ribs in flour, slowly brown on all sides. Place in baking dish, season with salt and pepper, 1 medium sliced onion and 1 cup water. Cover and bake.
Cook macaroni as directed on package. Drain but do not remove from saucepan. Add remaining ingredients. Cook over low heat, stirring frequently, until cheese melts, about 5 minutes. Makes 8 servings.
Brown meat and onion. Drain. Add pizza sauce, salt, pepper and Italian seasoning. Mix. Cook macaroni. Drain and mix with milk and beaten egg. Add to meat sauce. Pour in baking dish. Top with items of your choice (I use mushrooms and pepperoni). Top all with 1 cup shredded Mozzarella cheese. Bake at 350° for 30 to 40 minutes. Serves 6 to 8. Teenagers love it!
In saucepan, combine all ingredients except mushrooms. Bring to boiling. Add mushrooms and return to boiling. Simmer, uncovered, 8 to 10 minutes. Ladle into hot sealed jars or cool and store in covered container in refrigerator until ready to serve. Makes 2 1/2 pints.
Heat cheese, chocolate and corn syrup in a 3-quart saucepan over low heat until melted. Gradually add sugar to mixture, beating on medium until smooth. Stir in pecans and vanilla; pour in buttered pan. Smooth surface. Cover and refrigerate several hours. Cut into squares. Makes 3 1/2 pounds.
Mix together ham, relish, mayonnaise, salt and pepper and form ball. Refrigerate approximately 1 hour until hardened. Spread softened cream cheese over ham ball and sprinkle crushed pecans over top and sides. Serve with crackers.
Cook all ingredients, less the beets until thick. Then add beets, cook until beets are hot.
Heat oleo, sugar, eggs, vinegar and vanilla. Add pecans, coconut and raisins. Pour into 2 pie crusts and bake at 325° for 30 minutes.
In 1 1/2-quart casserole dish, combine carrots, onion, water, thyme, salt, garlic powder and pepper. Microwave at 100% power for 6 to 8 minutes (until carrots are crisp-tender). Add margarine; toss. Makes 3 to 4 servings; only 62 calories and 1 gram fat.
Place meat into heavy skillet. Cover with hot water. Simmer about 3 hours. Skim off excess fat and add onion, carrots, potatoes and turnips. Cover and cook 20 minutes. Add cabbage and continue cooking 10 to 15 minutes.
Mix all ingredients together. Spread on split loaves of French bread. Bake at 375° for 25 minutes until bubbly and beginning to brown. This is excellent with lasagne or spaghetti and a tossed salad.
Chop broccoli and onion; cover with water and cook 15 minutes on high. Lower heat and add canned milk and whole milk. Add thickening and mushroom soup; stir often. Simmer on low heat for 10 minutes. Salt and pepper to taste.
Place chicken pieces in shallow 9 x 13-inch baking dish in single layer. Combine salad dressing, soup mix and preserves; pour over chicken.
Boil noodles. Mix rest of ingredients in bowl. Add noodles. Chill overnight.
Boil chicken until thoroughly cooked. Shred and mix with the mushroom soup. Spread onto tortillas. Top with both cheeses. Roll up burrito. Top with more cheese, if desired. Cook at 350° for about 15 to 20 minutes or until crispy.
Melt margarine in baking dish. Prepare a batter of sugar, flour, milk, baking powder and vanilla. Pour into greased dish. Over batter, spread can of fruit. Bake in 375° oven for 45 minutes.
Place the almonds, garlic and tomatoes on a roasting pan in a 200° oven. Remove the nuts when toasted, about 5 minutes, and the tomatoes and garlic when the skins are blistered, about 30 minutes. Grind the almonds. Place the chiles in a saucepan with the vinegar and water. Bring to a boil. Reduce the heat and simmer for 5 minutes. After removing the skins from the tomatoes and garlic, put them in a blender, along with the nuts, chiles and vinegar; puree to a smooth paste.
Saute carrot in margarine until tender. Stir in flour and salt. Blend well. Add milk. Cook and stir until thickened. Stir in cheese until melted. Add beans; heat thoroughly. Sprinkle with almonds.
Mix sugar, egg whites, applesauce and vanilla. Sift together dry ingredients. Add to egg mixture. Fold in zucchini. Spray 2 loaf pans with vegetable cooking spray. Divide batter between pans. Bake at 350° for 50 minutes to 1 hour.
Stir-fry cut up pieces of bacon (2 or 3) with onion. Then scramble in 1 or 2 eggs. Add 2 cups of cooked rice (do not use Minute rice for this). After stirring a bit, fold in cooked peas (frozen taste best) and mushrooms (if desired). Finally, sprinkle with soy sauce. Yum!
Put chicken in bottom of casserole. Add broth and vegetables; let cool. Place crust on top. Bake 45 minutes to 1 hour at 375 degrees.
Heat oven to 375°. Mix salad dressing, juice, honey and basil. Place chicken in 13 x 9-inch baking dish. Spread with salad dressing mixture. Bake 45 minutes or until cooked through. Makes 4 servings. Preparation time: 10 minutes. Cooking time: 45 minutes.
Ring and heat (to remove excess fat) sausage. Bring to boil the brown sugar and pineapple. Pour over sausage. Marinate overnight. Heat before serving.
Blend cream cheese and butter in bowl with a wooden spoon. Work in flour gradually. Press dough flat in bowl. Refrigerate for 30 minutes.
Break spaghetti into thirds. Cook and drain. Chop scallions finely. Mix everything together. Serve on lettuce, if desired.
In medium size bowl, mash avocados. Add lemon juice, salt, Tabasco sauce and pepper. In another bowl, combine sour cream, mayonnaise and taco mix. In a 9 x 13-inch glass casserole, spread the bean dip in a layer. Next, spread the avocado mixture, then the sour cream mixture. Sprinkle with the green onions, chopped tomatoes and chopped olives. Cover top with the cheese. Refrigerate until serving time. Use tortilla chips for dipping.
Mix sugar, cornstarch, salt and nutmeg and gradually add water. Cook over low heat until thick and clear. Then add butter and lemon juice and blend thoroughly.
Brown sausage and drain between paper towels. Layer sausage, cheeses and whole chilies in 9 x 13-inch glass baking dish. Combine eggs, milk and flour until well blended. Blender makes this step easier. Pour liquid over layered mixture. For a festive brunch, decorate top with strips of green chilies in lattice design. Sprinkle with paprika and bake at 350° for 40 to 45 minutes. Slice and serve.
Open rolls with sharp knife. Spread top and bottom with butter and other ingredients mixed together. Layer with ham and cheese. Bake at 350° for 15 to 20 minutes.
Steam broccoli until	crisp.	Add all ingredients and top with dressing mix.	Bake at 350° for 30 to 40 minutes.
Combine dry ingredients with shortening and mix with a pastry blender or two knives until the mixture has a coarse cornmeal-like consistency. Stir in the milk, blending until all ingredients are together. Turn onto a lightly floured board. Pat out flat and fold over; repeat about 2 times. Pat out to desired thickness (about 1/2-inch) and cut into desired shapes. (This dough is very wet when trying to pat into shape, do not add additional flour.) Place in a well-greased baking dish. Bake in a 425° oven for 15 to 20 minutes or until golden brown. Serve hot. Makes approximately 1 dozen medium size biscuits.
Dip each slice of ham in this mixture and place in a foil lined pan. Cover ham with foil and cook at 300° for 1 1/2 to 2 hours.
Mix all together and spread 1/2 in bottom of 9-inch square pan. Soften 1 quart ice cream and put on top of Rice Krispie mixture. Put the rest of Rice Krispie mixture on top of ice cream and put in freezer overnight. Serves 10 to 12.
Steam the sliced squash and zucchini; drain well. Chop onion and green pepper. Beat eggs, then blend in garlic powder, salt and pepper, mayonnaise and Parmesan cheese. Blend all ingredients together and pour into ovenproof dish. Top with bread crumbs. Bake 20 to 30 minutes at 350° and serve.
Mix all ingredients and pour into 9-inch layer cake pan, greased and floured. Bake 1 hour at 350°. Serve with whipped cream to which pulverized has been added.
Simmer chicken in 4 cups water for 1 hour. Remove chicken from broth. Sift flour, baking powder and salt together. Cut in butter. Beat egg and add milk; stir this into dry ingredients (batter should be quite stiff). Drop by spoonfuls into chicken broth (or roll in flour like biscuits). Cover pot. Raise flame to 1/4 flame. Steam for about 20 minutes without lifting cover. Remove cover and serve with or without chicken.
Bake pie shell. Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine, vanilla and 3/4 cup of the coconut. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours.
In a suitable soup kettle, place the meat, bay leaf, whole onion, tomato, celery rib (cut in half) and the salt. Cover with cold water and bring to a rapid boil. Skim several times. Lower heat and cook until meat is tender (approximately 1 hour). Allow meat to cool in stock, then remove to platter and shred. Strain stock and reserve to be used in sauce and the rest for a hearty soup.
Beat eggs well. Add sugar and beat well. Add flour, baking powder and salt sifted together. Beat well. Heat milk and margarine to boiling. Gradually add to beaten batter. Add vanilla and blend well. Makes 3 layers. Bake at 350° for 30 minutes.
Wash and core apple. Pare a thin section of skin from top of apple. Place apple in custard cup. Fill center of apple with brown sugar and top with butter. Sprinkle with cinnamon. Cook, uncovered, in microwave 2 to 2 1/2 minutes on High or almost tender. Let stand 5 minutes before serving. (Two apples cook 3 1/2 to 4 minutes.)
In a small saucepan crush 1 cup of smaller berries; add 1 cup water. Bring to boiling; simmer 2 minutes. Sieve berry mixture.
Boil and debone chicken. Cut into pieces and put in bottom of a casserole dish. Mix two cups of chicken broth with soup and vegetables. Pour over chicken. Mix remaining ingredients and pour over mixture. Bake at 400 degrees for 40-45 minutes.
Mix ingredients and form into small log shapes. Bake at 350° for 10 minutes or until brown. Can be frozen before or after baking. Good when reheated in microwave.
Pour peaches and blueberry pie filling into 12-inch Dutch oven. Add	dry cake mix and stir until mixed. Put lid on and bake for 45 minutes.
Mix beans, brown sugar and mustard together. Fry bacon until crispy. Crumble and add to mixture. Saute green onion and onion in bacon grease. Add to mixture with ketchup. Bake at 350° for 1 hour.
Prepare minute rice. Cook broccoli in water, just until tender, drain. Add to rice.
Preheat oven to 350°. Mix water, tomato sauce and taco mix. Place pork chops in baking dish; pour tomato mixture over top. Add rice and pepper. Bake, covered, at 350° for 1 1/2 hours. Uncover and add cheese; bake until cheese is browned.
Blend ice cream and milk until foamy; pour into glasses. Pour 2 teaspoons of grenadine from spoon down inside glass. It will form a bright crimson layer at bottom. Serves 2.
Measure warm water into bowl. Sprinkle in yeast and stir until dissolved. Add scalded milk, sugar, salt and oil. Mix well. Add 1 cup of the flour; beat well. Add the eggs, beating well. Gradually add remaining flour while still mixing. Beat until light and bubbly. Cover and allow to rise in a warm place, about 1 hour, until double.
Preheat oven to 325°. Peel and core apples. Put into baking dish. Sprinkle with cinnamon, salt and water. Measure flour, oil and brown sugar into bowl. Mix until crumbly. Put over top of apples. Bake about 40 minutes.
Cook macaroni in boiling salted water; drain. Combine all remaining ingredients, except tomato-mushroom sauce. Using a 9 x 12 x 2-inch baking pan, alternate layers of macaroni and mixture. Pour sauce over casserole and bake in a 325° oven for 45 minutes.
Brown chopped meat with onion in frying pan. Prepare mashed potatoes separate. In a 1 1/2-quart casserole pan, place thin layer of potatoes at bottom. Add seasonings to meat. Layer meat on top of potatoes, then vegetables if you wish. Alternate but potatoes have to be on top (thick layer). Sprinkle with paprika. Bake at 350° for 30 minutes.
Brown sausage, celery and onion until meat is brown and vegetables are tender; drain off most of the fat. Add beef broth, 57 sauce and Worcestershire sauce; stir mixture. Then add pimentos, mushrooms, salt and pepper to mixture and stir in rice. Pour mixture in baking dish, cover and bake for 30 minutes at 350°.
Prepare and bake the cake according to pkg. directions, using a greased 13 x 9 x 2 baking pan, cool. In bowl whisk together milk and pudding mix, let stand to thicken. Stir in pineapple, spread over cake. Prepare whipped topping mix according to pkg., set aside. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Beat in 1 c. whipped topping. Fold in remaining topping. Spread over pudding. Sprinkle with coconut. Cover and refrigerate for 3 hours or overnight. Yield: 12-15 servings.
Combine butter, powdered sugar and flour in bowl. Roll small amount of dough into balls the size of a walnut. Place on cookie sheet and indent with thumb or large end of mellon baller. Using a teaspoon, place small amount of jam or jelly in indentation. Bake at 350° for 12 to 15 minutes until bottom of tart is golden. Cool on sheet and remove to flat surface.
Bring butter, peanut butter, water and oil to a boil. Cool to lukewarm then add remaining ingredients. Bake 20 minutes at 350 degrees.
Mix all dry ingredients. Add eggs and butter. Then add raisins, pecans and orange slice pieces. Mix well.
Blend cream cheese and 1/2 cup milk in large bowl until well blended. Whisk together remaining milk with pudding in medium bowl until blended. Add to cream cheese mixture. Stir well. Stir in liqueur. Pour into 1 1/2-quart straight-sided glass bowl. Chill.
Cook chicken in water to cover in large saucepan until tender. Bone and chop chicken. Place in 9 x 13-inch baking dish. Combine soup and sour cream in bowl; mix well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle with margarine. Bake at 400° for 30 minutes. May substitute 4 chicken breasts for whole chicken. Yield: 12 servings.
Combine meat, vegetables, tapioca and juice. Put in greased roasting pan and seal with aluminum foil. Put lid on top. (Must be well sealed.) Place in a 250° oven for 5 hours. No peeking. Ready to serve. May use any other combination of vegetables.
Allow bread dough to thaw. Break off pieces the size of a hamburger and flatten. Deep fry pieces of dough until they puff up and brown lightly. Remove; drain. Sprinkle with sugar. Eat while warm.
Brown ground meat until all pink is gone. Saute onion and bell pepper in skillet with browned beef. Drain all fat. Add parsley, oregano, salt and pepper to taste.	Add tomato sauce, tomato paste, tomatoes and wine or water. Stir and simmer slowly while rigatoni is boiled according to package directions.	Rinse in cold water; drain and add pasta to meat-tomato mixture. Add Ricotta, 1/2 cup Parmesan, both types of olives and mushrooms. Pam or grease 9 x 12-inch (or two 8 x 8-inch) pans. Layer meat-tomato mixture with Cheddar ending with Cheddar. Top with 1/2 cup Parmesan. Bake at 350° for 30 minutes. Keep covered with foil so it doesn't dry out. Freezes well. If frozen, bake at 400° for 1 hour.	Keep covered. Serves 12.
Combine cranberries, apple, apricots, brown sugar, vinegar, ginger, allspice, dry mustard, 1/4 cup water and 1/4 teaspoon salt. Bring to boiling. Reduce and simmer, uncovered, 15 minutes. Stir frequently. Spoon into containers. Cover, seal and refrigerate or freeze. Makes 2 cups. Good accompaniment to cold cuts, such as ham, turkey and roast beef.
In 1-quart glass dish, microwave onions in butter on High for 2 minutes. Stir in soup, milk and macaroni. Microwave on High for 6 minutes. Stir until cheese is melted.
In casserole dish, combine beans, seasoning blend, syrup and brown sugar. Mix well. Top with strips of bacon. Bake at 350° for 30 to 40 minutes or until onion is done.
Bring potatoes, water and onion to boil in a large saucepan over medium-high heat. Reduce heat, cover and simmer 8 to 10 minutes, stirring once or twice until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, 3 to 5 minutes for flavor to develop. Serves 4. Per serving: 334 calories, 11 grams fat, 797 milligrams sodium.
Place prepared string beans in heavy pot along with fatback. Cook until done (well done). May take most of morning. Place potatoes in pot and cook long enough for potatoes to be done. Add corn and heat until all is to boiling point again.
Blend sour cream, whipped cream, sugar, lemon juice and vanilla together. Fold in fruits and walnuts. Pour into ring mold. Freeze for several hours or overnight. Unmold onto lettuce lined plate. Garnish with additional cherries, if desired. Let stand for 20 to 30 minutes before serving.
Mix cheese and crackers; dip pieces of chicken in melted butter and then roll in dry mixture. Place in baking dish; bake uncovered at 375° for 1 hour and 15 minutes.
Mix all ingredients well. Pour into baking dish. Cook in 350° oven for 45 minutes or until brown.
In large skillet, saute carrots, pepper and garlic in butter. Stir in catsup, water, soy sauce, sugar and salt. Cover. Simmer 10 minutes or until vegetables are tender. Add shrimp and cook 5 to 10 minutes until shrimp are pink and tender.
Simmer sugar and water in saucepan until sugar dissolves; cool. Place juices and grenadine in punch bowl. Add syrup and stir well; chill. Add ginger ale just before serving. Add lemon peel strip to each glass. Makes 18 glasses.
Brown meat; drain. Brown onions, celery, carrots and green pepper. Cook noodles in salt water; drain. Rinse and drain again. Mix all together, adding cheese last. Salt and pepper to taste. Bake 1 hour at 300°.
Sift dry ingredients together. Cut in Crisco, thoroughly. Add buttermilk and dissolved yeast. Mix until all flour is moistened. Store in refrigerator in covered bowl. Take as much as needed, roll on floured board 1/2-inch thick and cut. Bake at 400° for 12 minutes.
Combine the chicken, red pepper, jicama, water chestnuts and scallions in a large mixing bowl. Add snow peas and cashews. Process the parsley and garlic in a food processor. Add the teriyaki sauce, sesame oil, safflower oil, sesame paste, vinegar, sherry, brown sugar, coriander and chili oil, if desired. Process until smooth. Pour the dressing onto the salad and toss thoroughly. Sprinkle with the sesame seeds. Refrigerate several hours before serving. Makes 6 to 8 portions. (I used 10 cups chicken and 1 1/2 portions of the remaining ingredients.)
Mix flour, melted margarine, and nuts until blended. Spread and press mixture in a 9 1/2 x 13 inch pan and bake at 350° for 20 minutes. Cool completely.