HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and cook cornbread according to package directions. (May also use own cornbread or leftover, if desired.) Chop vegetables while bread is baking and sausage is browning. (Drain sausage very well. Also run cold water over sausage to get rid of all fat.) If using bacon, be sure to drain also. When bread is done, break into small pieces and add vegetables, mayonnaise, pickles and juice. Serve cool.
Drain pineapple and oranges. Mix all ingredients together well. Chill for several hours before serving. Maraschino cherry halves may be added for extra color, and chopped pecans if you like.
Cream shortening and sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg and allspice. Chill 2 to 3 hours. Heat oven to 350°. Roll dough 1/4-inch thick on lightly floured board. Cut with gingerbread people cutters. Place on ungreased baking sheet. Press raisins into dough for eyes, nose and buttons. Use other items to trim as you choose. Bake 10 to 12 minutes. Remove to wire rack. Trim with decorators icing. Yield: 14. Recipe may be doubled.
Cook berries until soft; strain through sifter. Add seasoning and sugar. Mix well and heat 5 minutes on low heat. Put into baking dish and drop dough like dumplings into juice. Cover top with dough and dot with butter.
Pour oil in a wok or skillet, coating bottom and sides; heat to medium-high for about 2 minutes. Add chicken and almonds; stir-fry about 2 minutes. Add vegetables; cover and cook 4 minutes, stirring occasionally.
In a saucepan, combine pie filling with sugar, pineapple and juice, cornstarch and food color. Cook until thick. Remove from heat and add Jell-O. Allow to cool. Add sliced bananas and pecans after cool. Pour into 2 pie shells and top with whipped topping. Keep refrigerated.
Combine 1 cup meat loaf fixings with eggs. Add next 8 ingredients; mix thoroughly. Add ground chuck and thoroughly combine. Shape half of meat loaf in shallow pan. Fold cheese slices in half; place on top of meat loaf. Add rest of meat mixture. Make sure meat is sealed around cheese. Cut bacon in half and lay on top of meat loaf. Bake at 375° for 1 hour. Drain off grease. Mix remaining tomato sauce with the brown sugar and seasonings to make topping. Pour over meat loaf. Return to oven and bake 15 minutes longer.
In crock-pot, combine first six ingredients. Simmer. Float orange and lemon slices in wassail after simmering.
Beat eggs and oil together. Add sugar, flour and dry ingredients. Add vanilla. Roll and cut out. Bake at 350° for 10 to 12 minutes.
In large pot, cook until meat comes from bone easily. Discard skin. Strain broth and cool.
Drain pineapple. Place juice in saucepan. Add sugar, flour vinegar and egg. Heat and stir until thick. Add pineapple. Refrigerate. Can leave until next day. Add Cool Whip, apples and peanuts. Marshmallows may be added, if desired.
Combine dry ingredients. Add egg and milk, beating until smooth. Heat 1/4-inch oil to 375° in skillet. Cover bottom opening of a funnel with your finger. Pour 1/4 cup batter into funnel. Hold funnel over center of skillet. Release batter in a slow circular motion into hot oil. Fry 2 minutes or until golden brown, turning once. Drain and sprinkle with powdered sugar. Eat this way or with syrup.
Sift together flour, soda and salt. Cream butter. Gradually add sugar and brown sugar. Cream well. Blend in unbeaten eggs, vanilla and almond extract. Add dry ingredients gradually. Mix well. Chill about 2 hours. Prepare filling.
Blend cocoa, butter and eggs. Add sugar, flour and vanilla. Drop by teaspoonful onto hot waffle iron. Close cover and cook for 1 minute. Frost with chocolate frosting when cool.
Preheat oven to 450°. Sift flour. Cut in shortening. Add milk and stir. Roll out on floured sheet. Knead 5 to 6 times. Roll with rolling pin until it's 1/4-inch thick. Cut out biscuits and brush tops with butter. Bake for 6 to 7 minutes. Makes approximately 20 biscuits.
In a skillet, saute the onion and garlic in margarine until tender. Add the spinach and pepper; cook for 2-3 minutes or until heated through. Place about 3 Tbsp. of mixture on each tortilla; top with 1 Tbsp. of picante sauce and 2 Tbsp. of cheese. Place seam side down in a 13x9x2 inch baking dish that has been coated with cooking spray. Top with remaining picante sauce and cheese. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly and cheese is melted. (Yield: 6 servings.)
Grease 15 1/2 x 10 1/2 x 1-inch pan. Beat all ingredients together. Mixture will be dry. Press firmly in pan. Bake until light golden brown, about 20 minutes. Prepare filling (recipe follows). Pour over baked layer. Spread evenly. Bake until filling is set, approximately 25 minutes. Cool. Cut in squares.
Cream the sugar and shortening. Add egg, pumpkin and cream. Sift together the flour, salt, cinnamon, soda and baking powder. Add to mixture. Add raisins. Drop on ungreased cookie sheet and bake 10 to 12 minutes at 375°.
Grind pepper and chop finely. Mix vinegar and sugar. Boil for 6 minutes. Cool for 5 minutes. Add Certo and food coloring. Mix well. Pour in jar and seal.
Combine first 6 ingredients in medium bowl. Form into 1-inch balls. Set aside. Heat broth in large saucepan over medium heat. Stir in next 5 ingredients. Season with salt and pepper. Add meatballs and cook until firm to touch, about 30 minutes. Serve immediately, adding Parmesan cheese. Serves 4 to 6.
Mix salt, pepper, rosemary, marjoram and oregano together; sprinkle over chicken. Saute until brown in olive oil. Add lemon juice and chicken broth or white wine. Cover and simmer until tender. Serve hot or cold. Serves 6.
Place celery, onion and butter in a 1 1/2-quart ovenware casserole dish. Cook celery and onions 7 minutes or until soft, stirring well twice. Stir in chili powder. Continue cooking for 1 minute. Stir in stuffing mix and olives. Beat egg slightly with water in a small bowl. Pour over stuffing mixture. Toss lightly until evenly moist. Cover casserole. Continue cooking 3 minutes. Total cooking time: 11 minutes. Recipe yields 6 cups or enough to stuff 8 to 10 pound turkey.
Prepare 2 cups of strong tea and set aside. In a large bowl (freezer safe), combine the water, bourbon, sugar, lemonade and orange juice. Mix well. Stir in tea. Place in freezer overnight. It can be served with 7-Up.
Combine all ingredients except cheese and potato chips. Toss lightly. Spoon into 1 1/2-quart greased casserole. Sprinkle chips and cheese on top. Bake at 350° for 25 minutes or until heated through and browned. Serves 8 to 10.
In 9 x 13-inch pan dump pineapple and cherries; mix. Add dry cake mix; sprinkle coconut on next. Drizzle melted butter or margarine all over the top. Bake at 350° for about 1 hour. Serve warm with vanilla ice cream. Also good cold.
Crush cookies. Place half in bottom of a 9 x 13-inch pan. Combine Cool Whip, cream cheese, powdered sugar and butter. Next combine pudding, milk and vanilla. Pour layers on top of cookies and put remaining cookies on top. Cool at least 2 to 3 hours.
Combine first four ingredients in large bowl. Blend in shortening. Add remaining ingredients. Mix well. Bake at 375°. I use 2 loaf pans.
Blend powdered sugar, vanilla and cream cheese until smooth, then fold in Dream Whip until mixture is all one texture. Put mixture into pie crust right away (hardens quickly).
Combine ingredients in large soup kettle. Place over high heat and bring to a boil. Reduce heat, cover and simmer for about 1 hour or until vegetables are tender and flavors meld. Remove bay leaves after first 30 minutes of cooking time. Makes 2 to 3 quarts, 8 to 10 servings.
Brown sliced beef well, adding onion and celery near the end of browning. Brown onion and celery slightly with beef. Sprinkle with soy sauce while cooking. Mix rest of ingredients in a large casserole. Add browned meat to soup mixture. Bake at 350° for 1 1/2 hours, stirring occasionally.
Saute onion and green pepper. Add beef, parsley, and Italian seasoning.	Cook until brown. Add tomatoes and sauce. Simmer 15-20 minutes. Remove from heat. Mix egg and cottage cheese. Add to meat mixture. Stir in parmesan cheese.	Place cooked noodles in a 2 quart baking dish. Add sauce. Add more Parmesan and cover with grated cheddar. Bake at 350° for approximately 20 minutes until cheese melts and casserole is bubbly.
Mix with water to pouring consistency. Pour in iron skillet that's preheated with lard in it (about 1 tablespoonful). Bake in preheated oven at 425° until golden brown.
Grease a 9 x 13 x 2-inch pan. Dump pineapple over entire bottom. Put cherry filling over the pineapple. Shake dry cake mix evenly over fruits. Slice margarine over the entire top. Cover with chopped nuts, if desired. Bake at 350° for 1 hour. Serve warm with whipped topping.
Combine sugar, vinegar and spices and let come to a boil. Peel peaches and add to syrup, letting them boil 4 minutes or until easily pierced with a toothpick. Remove peaches and place in jars. Let vinegar boil 5 minutes more, then pour over peaches and seal.
Cut vegetables in pieces. Add vegetables, fresh or frozen, to boiling water. Add hamburger meat, tomato soup, salt and pepper. Put ingredients in the amount you desire. If too thick, add more water. Cook over medium heat for 2 hours. If you wish, make a large amount of soup. Let cool and freeze for later use.
Chop onion and pepper into 1/2-inch size pieces. Saute in oil. Add beans. Drain 1 can only. Add seasoning. Bring to a boil. Simmer on low 3 to 5 minutes. Serve over white cooked rice. Add Tabasco sauce for taste. Ouch! Serves 4.
Arrange the chips in a circle around the edge of a microwave-safe dinner plate. Spoon a little salsa on each chip, then sprinkle with cheese. Cook on High for 30 to 45 seconds until the cheese melts. Makes 1 serving.
Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating after each. Add flavoring and salt. Alternate mixing flour and sour cream ending with flour. Bake at 325° for 1 hour 10 minutes or until toothpick comes out clean. Cool. Ice with Rum Butter Icing.
Brown rice and place in baking dish. Add water and stir. Bake, covered, for 30 minutes or until rice is tender. Meanwhile, saute onion and mushrooms in butter. Remove from heat and stir in peas and soy sauce. Blend into rice and bake, uncovered, an additional 15 minutes.
Cream shortening and sugar; add eggs, then pumpkin, seasonings and flour. Beat until smooth; add nuts and raisins and lemon juice. Drop by teaspoonfuls on cookie sheets. Bake at 375° for 15 minutes.
Cover fruit with water and cook 20 minutes (simmer). Add sugar to taste. Stir in 3 to 4 tablespoons Minute tapioca until it starts to thicken (will thicken more when cool) Add 1 or 2 tablespoons lemon juice.
My favorite 15 minute dish. Place oil in skillet with garlic, chives and shrimp. Toss for a few minutes. Add 2 tablespoons soy, 1 tablespoon oyster sauce and hot oil, a little sugar to thicken. Add cut up chicken and toss until cooked. Add rice. Cook until tender.
Brown meat, celery, onion and garlic; drain. Stir in corn and 1 cup salsa. Pour into a 9 x 9 x 2-inch baking dish. Mix biscuit mix, cornmeal and pepper; stir in milk. Spoon biscuit mix over meat on diagonals. Pour leftover salsa on top. Bake for about 20 to 25 minutes in a 400° oven. Serves 6 to 8.
Cook cabbage until it gets a little soft. Mix all ingredients together except V-8 and sauerkraut and roll in cabbage leaves. Pour V-8 juice on top of the sauerkraut and cook until done.
Mix Eagle Brand milk and lemon juice slowly. Fold in Cool Whip, pineapple and chopped nuts. Put in graham cracker crust. Makes 3 (8-inch) or 2 (9-inch) pies.
Heat oven to 350°. In a medium saucepan, combine chips and butter. Stir over low heat until chips are melted and smooth. Add milk and mix well. Lightly spoon flour into cup. Combine flour, nuts, vanilla and chocolate mixture; mix well.
Whip cream cheese and marshmallow together. Use as dip for any kind of fruit.
Warm the sour cream; stir in sugar, salt and margarine. Cool. Pour warm water in large bowl. Sprinkle in yeast. Stir. Blend in sour cream mixture and eggs which have been slightly beaten. Blend in flour and knead. Cover bowl and refrigerate overnight or several hours.
Boil sugar, salt, margarine, Karo and vanilla for 5 minutes. Watch carefully. Remove from heat and add soda. Stir quickly. Pour over corn and peanuts, mixing well. Put onto large cookie sheets and bake at 250° for 1 hour, stirring several times. Store in tightly closed container when cool.
Mix all ingredients until well blended. Bake at 350° in three layers for 25-30 minutes. Cool completely before icing.
Heat oven to 450°. Combine ingredients, except for cheese and chips. Fill individual baking dish or pan. Sprinkle with cheese and chips. Bake for 10 to 15 minutes or until hot.
Cook ground meat, stirring until no longer pink. Drain and add onion, garlic and cumin. Cook, stirring 5 minutes. Add remaining ingredients and cook, covered, over low heat for 45 minutes.
Cook pie crust as directed. Combine flour, sugar, milk and egg yolks in large microwave-safe bowl. Microwave for 1 to 2 minutes at a time, stirring after each cycle, until thick. (It may take as long as 10 minutes.) After filling starts to thicken, add vanilla, butter and salt; stir well. Continue to microwave until done. Add cocoa and mix until well combined. Pour into pie crusts.
Combine first 5 ingredients; set aside. Combine brown sugar and next 7 ingredients in a large mixing bowl; stir in dry ingredients and beat at medium speed with an electric mixer until well blended. Pour batter into a 13 x 9 x 2-inch pan coated with cooking spray. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on wire rack. Spread Orange Cream Cheese Frosting over top of cake. Cover and chill. Yield: 18 servings (205 calories per serving).
Prepare pastry. Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples. Turn into pastry-lined pie pan; dot with butter. Cover with top crust which has slits cut in; seal and flute. Cover edge with 2 (3-inch) strips of aluminum foil to prevent excessive browning. Remove foil last 15 minutes of baking. Bake at 425° for 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Preheat oven to 350°. Combine eggs, bread crumbs, tomato sauce, parsley, garlic, salt, pepper, basil and ground round in large bowl. Mix well. Divide into 2 equal portions. Cut two 12 x 12-inch squares of foil. Sprinkle with bread crumbs. Pat out each half of meat mixture on foil to 9 x 12-inch rectangle. Arrange ham slices on top. Sprinkle Mozzarella on top. Sprinkle with bread crumbs, Parmesan cheese, garlic powder, basil, parsley, salt and pepper. Using foil as aid, roll up jelly roll fashion. Starting from long side, seal edges and ends. Place on greased jelly roll pan. Bake 50 minutes.
In food processor or electric mixer, combine first five ingredients. Blend well. Stir in pimiento. Cover and chill.
Boil noodles until soft. Brown meat. Drain. Add in sauce & seasonings. Heat until warm. Lightly spray 13x9-inch pan with Pam cooking spray. Lay 3 noodles longwise in the pan. Spoon sauce mixture over noodles until covered. Spread 3 more noodles in pan covering with sauce. Continue alternating noodles & sauce two more times. Cover with shredded cheese on top. Bake in preheated oven at 425 degrees for 5 minutes or until golden brown on top.
Fold together whipping cream and mayonnaise. Combine all ingredients. Add the mayonnaise and whipping cream mixture to this. Let mixture sit overnight or several hours before serving.
In large bowl, combine all ingredients except salsa; blend well. Form into 1-inch balls. In large skillet, brown meatballs on all sides; drain fat. Add salsa to skillet. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Makes 6 servings.
Grease pie plate, 10 x 1 1/2-inch. Mix Bisquick, water and refried beans. Spread in pie plate. Mix salsa and beef. Spread over bean mixture. Spread cheese over beef. Bake 30 minutes at 375°. Serve with lettuce, tomatoes and sour cream.
Heat oven to 275°. Whisk together dressing mix, water and chili powder in a large bowl until blended. Add remaining ingredients and toss until coated with seasonings. Spread evenly in 15 1/2 x 10 1/2-inch jelly roll pan. Bake 15 to 20 minutes until lightly toasted, stirring twice. Cool completely in pan before packing into jars or containers. Makes 7 cups.
Boil ingredients briskly for about 15 minutes or until caramel colored. Remove from heat and stir in 2 teaspoons soda. Pour onto 2 large well-buttered cookie sheets. When cool, break into pieces.
Sift together	flour,	baking	powder and salt. Cream butter and sugar; add eggs one at a time and beat until light and fluffy. Add vanilla. Gradually blend in dry ingredients, beating well after each	addition. Fold in dates and nuts. Spread evenly in a greased pan (7 x 11 x 1 1/2-inches). Bake in	a moderate 375° oven 30 minutes.	When cool, cut into squares. (Can sprinkle top with 10x sugar.)
Brown sausage. Combine with rice, tomatoes, pepper, onions and margarine. Place in casserole dish, cover and bake in 350° oven for 1 hour.
Preheat oven to 350°. Spread pie filling in bottom of greased oblong pan. Sprinkle with lemon juice. Combine dry cake mix with nuts and melted butter. Sprinkle mixture over pie filling in pan. Bake at 350° for 40 to 45 minutes, until golden brown. Serve with ice cream or whipped cream.
Preheat oven to 350°. In a large bowl, combine cooked pasta with sauce. Layer half the pasta mixture in 11 x 7-inch baking dish. Evenly spoon Ricotta or cottage cheese over pasta. Top with Mozzarella cheese and spoon remaining pasta mixture over cheeses. Bake, uncovered, 25 to 30 minutes or until heated. Serve with Parmesan cheese.
Preheat oven to 375°. Place apples in 9 x 13 glass pan. Add orange juice. Mix in medium bowl the flour, oats, sugar and cinnamon; mix well. Mix in butter to make dry crumbly mix. Sprinkle over apples and bake 45 minutes or until apples are tender.
Combine flour, salt and pepper. Trim fat from meat. Rub both sides of meat with flour mixture. Pound both sides of meat with garlic. Cut meat in strips about 1 1/2 x 1-inch. Melt margarine, butter or Wesson oil in skillet or Dutch oven. Lightly brown onion, then remove onion. Place strips of meat in Dutch oven or skillet; brown well, turning fairly often. Remove meat as it browns. Add water; stir to dissolve brown particles in bottom of skillet. This will form gravy. Return onions, butter and meat to skillet or Dutch oven. Cover and simmer 15 minutes; add mushroom soup. Cover and let mixture simmer until mixture thickens and meat is tender. Add a little water during cooking of meat if mixture gets too thick. Just before serving, stir in sour cream.
Place milk, corn syrup, sugar and salt in a deep saucepan. Cook, stirring constantly, to a soft ball (238°). Add margarine and vanilla. Cool slightly. With the back of a wooden spoon, work the hot fudge up the sides of the pan until mixture thickens. Add nuts. Pour into well-greased pan.
Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla until light and fluffy. Add eggs. Blend well. Pour into crust. Bake at 375° for 20 minutes. Remove from oven. Cool 15 minutes.
Mix all ingredients with the mixer until softened. Cut up fresh apples and use the caramel spread as a dip.
Heat oven to 400°. Spread tomato paste on crackers; add a slice of pepperoni. Top with piece of cheese. Bake on ungreased cookie sheet until cheese is melted, 3 to 5 minutes.
In a small bowl, mix the first four ingredients. Beat on high speed with mixer until it peaks. Put in a large bowl. On slow speed, slowly add sugar. Stir in nuts. Drop onto waxed paper by teaspoonful. Leave until outside feels firm. Turn over. Let dry for 12 hours. Store in airtight container.
Preheat oven to 325°. Pepper chicken. Wrap slice of bacon around each breast. Place a layer of dried beef in bottom of baking dish. Arrange bacon-wrapped chicken on beef slices. Cover with mixture of undiluted soup, sour cream and cream cheese. Cover dish tightly with foil. Bake at 325° for 1 1/2 hours. Remove foil and bake additional 1/2 hour until lightly browned. Serve on hot rice.
Fry hamburger. When done, mix in taco seasoning and beans. Cook until done.
Boil squirrel in salt water, remove all good meat. Grind bits of meat and blend with the bread crumbs, adding onions, ketchup and mashed potatoes. Shape into small flat cakes. Fry in hot oil.
Place chicken in baking dish; top with cheese. Stir soup and spread over cheese; top with tomato. Combine margarine and stuffing. Sprinkle over tomato. Bake at 400° for 25 minutes until chicken is done. Serve over rice. Garnish with fresh oregano. Serves 8. Prep time: 10 minutes. Cook time: 25 minutes.
Place beans on bottom of casserole dish. Crumble saltines over beans. Add mushrooms, onions and bell pepper. Cover with tomato sauce mixed with seasoning and top with cheese. Cook in a 400° oven until bubbling, approximately 20 minutes. A good weight watcher dish.
Soak the beans overnight in cold water. Cut carrots, leek and celery root in small pieces. Halve onion and slice in fine strips.
Mix all except stuffing. In a large buttered casserole dish, put 1/2 of stuffing, then squash mixture. Place rest of stuffing on top. Bake at 350° until hot and bubbly, about 45 minutes to 1 hour according to oven.
Cook noodles. Drain. Mix 3 cheeses together with egg. Brown meat. Add to sauce. Put sauce in bottom of Pyrex dish. Layer noodles, sauce and cheeses to top. Bake at 350° for 30 minutes.
Combine first 3 ingredients in a Dutch oven; bring to a boil. Cook ground beef in a nonstick skillet until meat is browned, stirring to crumble; drain. Stir meat into vegetable mixture. Reduce heat. Add smoked sausage and simmer 20 minutes. Yields 2 quarts.
Prepare lettuce for salad. Drain, wash and chill beans. Add beans, tomatoes, onion, cheese and dressing to lettuce. Chill 1 hour. Just before serving, add chips and toss. Serves 12.
In saucepan over medium heat, combine pineapple, sugar, pudding and coconut. Simmer 5 minutes. Using a wooden spoon handle, poke holes in warm cake. Slowly pour pineapple mixture over cake, spreading evenly. Cool. Spread topping evenly over cake and sprinkle with pecans. Chill at least 2 hours before serving.
Thoroughly mix all ingredients. Spread loosely in 13 x 9 1/2 x 2-inch pan. Bake at 400° for 15 minutes. Remove from oven and stir with spoon. Press mixture against bottom and sides of 9-inch pie pan; cool.
Thoroughly mix together the horseradish, salt, pepper, cayenne pepper and white vinegar. Fold mixture into the whipped cream. Serve sauce with hot or cold roast beef and other meats. Makes approximately 1 cup.
Cook ground chuck and onion in a Dutch oven, stirring until meat crumbles and is no longer pink. Drain meat mixture; return to Dutch oven. Stir in soup, diced tomato and green chilies and beans. Layer half of tortillas evenly into 2 lightly greased 13 x 9-inch baking dishes. Top each with 1/4 of meat mixture and 1/4 of cheese cubes. Repeat layers with remaining tortillas, meat mixture and cheese. Bake at 350° for 40 minutes or until cheese is melted.
Sift dry ingredients together. Beat the egg yolk and whites separately. Combine egg yolks, milk, and fat. Mix with dry ingredients, stirring only until the batter is smooth. Fold in beaten egg whites. Bake in a hot waffle baker. Yield: 4 waffles.
Wipe okra with a damp towel. Do not wash it, or it will make the okra too moist. Cut off the stems and discard. Slice the okra into thin rounds. Meanwhile, cook three slices of bacon in a large pot to render the fat. Remove the bacon and reserve for another use. Add the okra rounds to the fat and cover. Cook on a low fire for about 1 1/2 hours, stirring frequently. Add tomato, onion, bell pepper and garlic. Cook, covered, stirring frequently, for about 30 minutes, until vegetables have wilted and the okra has lost its slime. Add stock and bring to a boil. Cover and simmer about two hours.
Place roast in deep baking dish. Cover with ketchup and pour Coke on top. Cover dish with foil. Bake at 300° for 2 1/2 to 3 hours until done.