HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towel. In a large bowl combine 1 3/4 cups cheese and the soup, sour cream, French onion dip, onion, green pepper, red pepper and pepper. Fold into hash brown potatoes. Spread half into a greased shallow 3 quart baking dish. Top with sausage and remaining potatoes mixture. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 45 minutes. Uncover, bake 10 minutes longer or until heated through. Serves 10-12.
In a skillet, melt margarine; then add sugar, egg and dates. Stir over medium heat until mixture comes to a boil (10 to 12 minutes). Remove from heat and stir in Rice Krispies, nuts and vanilla. With wet hands, roll a teaspoon of mixture into a ball. Roll in shredded coconut.
Bring water to boil; add spinach. Bring water back to boil. Remove from heat and ladle spinach from water; drain and press out moisture. Chop finely. Toss onion into flour. Melt butter in saucepan. Add onion; cook until onion wilts (2 to 3 minutes). Slowly add stock and stir constantly. Slowly add milk; cook until slightly thickened. Add spinach; reheat. Season with salt and a few grains of nutmeg. Serve with Parmesan cheese over top.
Line 9 x 13-inch pan with 1 layer graham crackers. Beat pudding with milk and cream cheese until stiff. Fold in Cool Whip. Pour 1/2 of mixture over crackers. Place another layer of crackers on top and add remaining pudding mixture. Top with another layer of crackers. Drizzle or spoon frosting over top. Chill several hours.
Place water, butter and garlic in large pot; reduce to a simmer. Slowly add corn meal, whisking all the while. Reduce heat to low and cook, stirring frequently, for 20 to 25 minutes. Add salt and pepper (to taste) and tomatoes; stir. Remove from heat; pour into a large, buttered flat baking dish (or two 9-inch pie plates). Garnish with nuts and parsley or basil. Bake at 350° for 30 minutes.
Cream oil and sugar. Add eggs and mix well. Add flour, salt, soda, sour cream, bananas and nuts. Mix well. Grease 2 small loaf pans. Pour in mixture. Bake for 45 minutes at 350°. Bananas can be frozen if not ready to bake yet.
Mix all together and put in large crock-pot.	Dot top with butter or margarine. Cover and cook on low heat 6 to 8 hours. A very moist dressing.
Break broccoli into flowerets and slice stems; place in baking dish. Combine eggs, mayo, soup and 1/2 cup of the cheese and pour over broccoli. Sprinkle 1/2 cup cheddar cheese over top.
Combine sugars, syrup and milk. Cook to soft-ball (234°). Cool 10 minutes. Add vanilla and beat by hand about 2 minutes. Add pecans and beat until mixture loses its gloss. Drop on foil or buttered wax paper. Add teaspoon or so of hot water if necessary.
Cook fresh corn in 1 cup boiling salted water for 2 or 3 minutes or until tender; drain well. Combine corn, evaporated milk, egg, onion, salt and pepper and 3/4 cup of cheese. Turn into 10 x 6 x 1 1/2-inch baking dish. Toss bread crumbs with oleo or butter and the remaining cheese, 1/4 cup. Sprinkle over corn mixture. Bake in moderate oven (350°) for 25 to 30 minutes. Garnish with green pepper rings. Yields 4 to 6 servings.
Bring sugar, milk, Karo and paraffin to a boil in large kettle then add gelatin that has been soaked in the water. Cook stirring constantly until it reaches 260° by candy thermometer. Remove from fire and add vanilla and nuts. Pour into 2 greased pans to cool. Pull fast until light in color. FUN for the "old-fashioned" taffy pull!
Blanch cleaned and deseeded bell peppers. Brown meat and drain well. Add all ingredients except cheeses. Cool. Add cheese and stuff peppers. Bake at 350° for 30 minutes or until done.
Blend first four ingredients together. Add raisins. Blend in, then add milk. Blend until a ball forms. Place on floured board and knead for a few minutes. Cut in half, make two circles. Flatten to about 2 inches thick. Cut through each circle into eighths. Place on greased sheet pan. Separate wedges slightly. Brush with beaten egg. Bake at 375° for 35 minutes or until golden brown.
Cook peas; drain. Melt butter. Stir in flour, salt, pepper and nutmeg. Gradually stir in milk. Bring to a boil, stirring constantly. Boil gently 2 minutes. Add peas.
Combine berries, 1 cup water and sugar in a large saucepan; bring to a boil. Combine 2 tablespoons water and cornstarch, mixing well; stir into blackberry mixture. Cook 1 minute over medium-high heat, stirring constantly. Remove from heat and add lemon juice; cool. Chill. Serve over angel food or sponge cake.
Combine cornmeal, flour, sugar, salt and soda; stirring lightly. Add buttermilk and eggs, mixing well. Stir in chopped celery and onion. Heat bacon drippings in a 10-inch iron skillet until very hot. Add 1 tablespoon drippings to batter, mixing well. Pour batter into hot skillet and bake at 400° about 30 minutes or until bread is lightly browned. Crumble into a large bowl, add stuffing mix and sage. Set aside.
Mix all ingredients together and spread in a 9 x 13-inch pan. Freeze. Let thaw for 15 minutes before cutting.
Saute onion and bell pepper in pot with oleo and olive oil. Brown meat also. If using roast, stick garlic buds in it. Cut fat off roast and wash off. Add other ingredients and cook slowly for several hours until meat (if using roast) falls apart.
Grease casserole dish. Place chicken breasts on bottom. Add potatoes, carrots, bell pepper, celery, onions and dot with butter. Bake at 350° for 1 hour or until vegetables are tender. To brown chicken, remove it carefully and place on top of vegetables and leave lid off.
Place meat in crockpot. Mix soups with 1 cup warm water, pour over meat. Add more water to cover meat. Turn crockpot on high, cook 8-10 hours. The broth makes a rich gravy or you can use broth to cook noodles.
Sift together flour, baking powder and salt. Mix shortening, sugar and eggs. Stir in vanilla and milk. Blend in flour mixture. Roll out 1/8-inch thick and cut out cookies. Bake on lightly greased cookie sheet in hot oven at 400° until lightly brown, 5 to 7 minutes. Cool before adding frosting.
Dip cookies in milk and layer in a 13 x 9-inch sheet pan. Put a layer of Cool Whip on top of cookies. Add another layer of the dipped cookies on top of Cool Whip. Continue placing layers until pan is full. Refrigerate for 2 hours. Serve.
Melt margarine and brown sugar. Add flour, nuts and vanilla. Mix and spread in a 9 x 13-inch baking dish. Bake at 350° for 15 minutes or until golden. Let cool.
Lightly brown pork (cut up) in oil. Mix cornstarch and pineapple juice from can. Put pork aside. Put juice in skillet. Add brown sugar, vinegar, soy sauce and pineapple chunks. Stir until thick (low heat). Add pork, turn up heat and bring to a boil. Simmer 10 minutes. Add tomato chunks last few minutes.
Whip the cream and add sugar and vanilla. Crush the graham crackers and fold into the cream. Use enough crackers to make the desired consistency. It is very rich, but so yummy!
Wash potatoes. Dry and cut in half crosswise. Place in plastic bag, cut side down. Leave end of bag open. Cook on High for 10 minutes. Remove skins and slice potatoes. In 8-cup glass measuring cup or bowl, melt margarine on High for 40 seconds. Stir in flour, then milk, seasoned salt and pepper. Cook on High for 3 1/2 minutes or until mixture thickens, stirring twice. Blend in Cheddar cheese. Place cooked potatoes and onion in 7 1/2 x 12-inch glass dish; add sauce. Stir and cover with waxed paper. Cook on High for 6 minutes, exact cooking time depends upon thickness of sliced potatoes. Top with Parmesan cheese and paprika. Cook on High for 4 more minutes. Serve. Yield: 8 servings.
Combine jello and hot water. Cool and don't let jell. Beat cream cheese and sugar well. Beat Carnation milk well. Add cream cheese mixture and jello and beat at low speed on electric mixer for 2 minutes. Pour into crust. Chill until set.
Combine juice and lemonade, then chill. Stir in club soda and serve immediately. Makes 3-3/4 qts.
Marinade: Combine onions, vegetable oil, sugar, fish sauce, lemon juice and Vietnamese hot sauce.
Place all ingredients in large saucepan except for meat. Slice up hot dogs or kielbasa, then put in pot. Can be put in a crock-pot or just cook on low heat for about 1 hour. Great for kiddie parties!
Combine ice cream, milk and orange juice concentrate in food processor or blender; process until smooth. Pour mixture into glasses; garnish as desired.
Slice squash and boil until just tender. Add remaining ingredients except bread crumbs and mix. Pour into casserole dish. Top with bread crumbs. Bake at 325° for 45 minutes.
Sterilize 4 pint jars. Fill each with washed whole green beans. In each jar, also add 1 clove garlic, 1/4 teaspoon cayenne pepper and 1 head of dill. On stove, bring water, vinegar and salt to a boil. Pour over beans in jars. Screw caps on. Process for 10 minutes.
Trim fat from meat; cut into 1-inch cubes. Combine meat and flour in a zip top plastic bag. Close bag; shake. Coat a 5 or 6-quart pressure cooker with cooking spray. Add oil; place over high heat until hot. Add meat; cook until browned, stirring often. Add carrots and the next 9 ingredients. Close lid securely. According to manufacturer's directions, bring to high pressure over high heat (about 10 to 12 minutes). Reduce to medium-low or level needed to maintain high pressure. Cook for 15 minutes. Remove from heat. Run cold water over pressure cooker. Reduce pressure instantly. Remove lid so that steam escapes away from you. Stir in peas and vinegar. Cook 10 to 15 minutes. Yields 6 servings.
Combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with purchased gingersnap cookies.
Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time; beat well after each addition. Combine flour and baking powder. Add to creamed mixture alternately with milk. Mix in flavorings. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours until cake tests done. Remove from oven and pour glaze over cake. Let cake cool completely and remove from pan.
In heavy skillet with lid brown meat in oil. Remove chicken; add flour, cinnamon and cloves to drippings in pan and stir to a smooth paste. Then add orange juice and Tabasco sauce. Stir and cook until mixture thickens. Add along with chicken, the almonds and raisins and simmer until tender (30 to 50 minutes). Then add oranges and cook 5 minutes longer. Cook rice according to package. Serve chicken over rice. Yields 6 servings.
Boil eggs and potatoes. Put potatoes in refrigerator to chill completely. Peel eggs and potatoes. Dice eggs, potatoes and other ingredients; mix with jar of Miracle Whip in a very large mixing bowl. Mix to desired consistency.
Mix ingredients together. Preheat oven to 350°. Pour mixture into an unbaked pie shell. Sprinkle with chives. Bake for 50 to 60 minutes or until light brown and firm. Turn oven off and leave sitting about 15 minutes longer.
Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. At once, pour into unbaked pastry shell. (To avoid spills, fill at oven.) Dash top with nutmeg. Bake in very hot oven (475°) for 5 minutes; reduce heat to 425° and bake 10 minutes longer or until knife inserted halfway between center and edge comes out clean. Cool on rack. Serve cool or chill.
Saute onion, garlic, tomato and raisins to soften. Add beer to rice so the level before cooking is about 1/2 inch above the rice. Add all the rest of the ingredients; cook until all the beer is absorbed. Serves 8 to 10.
Mix all ingredients together except the corn. Add corn and mix well. Put in well-greased baking dish. Bake for 40 minutes in 400° oven. Should be well browned on top.
Slice lemons as thin as paper, rind and all. Combine with sugar; mix well. Let stand 2 hours or preferably overnight, blending occasionally. Add beaten eggs to lemon mixture; mix well. Turn into 9-inch pie shell, arranging lemon slices evenly. Cover with top crust. Cut several slits near center.
Fresh summer tomatoes and a variety of raw herbs make this fragrant dish tasty, beautifully presented, yet simple to prepare. The secret to this dish is absolutely fresh ingredients. The tomatoes and herbs are never cooked, they are splashed with hot olive oil. Any firm pasta may be used; we especially like large rigatoni (tubes), fusilli (bow tie) or spaghetti noodles. Serves 4 to 6. Excellent served as cold leftovers.
Brown the hamburger meat and onion. Mix all together. Add pepper and salt. Put in a baking dish. Take a small can of biscuits. Pull apart and put on top. Bake at 350° until done.
Place all ingredients in a large casserole dish and mix well. Cover with foil and refrigerate overnight. Bake, covered, at 350° for 1 hour. Remove foil; sprinkle with paprika and brown top. Cooked chicken, turkey or tuna can be substituted for ham in this recipe.
Combine sugar, salt, milk, corn syrup and butter in saucepan. Place over low heat and stir until mixture begins to boil. Cook to soft stage (about 8 minutes). Remove from heat and cool a few minutes without stirring. Add vanilla and peanut butter. Beat until fudge loses its gloss. Pour into buttered pan. Slice when cool.
Melt oleo in saucepan over low heat. Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy. Remove from heat. Add Rice Krispies; stir until well coated.
Make a roux with flour and shortening. Add garlic and cook until golden brown. Add onion, bell pepper and celery and cook until transparent. Add shrimp and tomato sauce; simmer 10 minutes, stir in water and blend well. Add all other ingredients except okra and oysters. Cook 1 hour; add okra and cook 20 minutes. Add oysters and cook 10 minutes longer. Serve in a soup bowl over steamed rice. Yield: 1 gallon.
Cream margarine with brown sugar and granulated sugar. Beat in egg and vanilla. Blend in sifted dry ingredients and pecan meal. Shape into small balls. Roll in granulated sugar. Place on ungreased sheet, press flat. Bake at 350° for 10 to 12 minutes. Yields 6 dozen.
In a small bowl, blend the soup mix with the sour cream. Chill. Makes about 2 cups.
Take a 6-quart pressure cooker, add 3 cups water to cooker. Salt meat a little; add venison. Chop large onion over meat; add 1/2 cup barbecue sauce. Put on lid and pressure for 45 minutes at 10 to 15 pounds pressure. Take meat out of cooker. Pull meat apart and chop well. Place in baking dish; grate small onion very fine over meat. Pour barbecue sauce over meat and stir well until meat is covered. Cover with aluminum foil. Bake in oven at 400° for 15 minutes. Serve with buns.
Cook 1 pound spaghetti and drain. Pour sauce over spaghetti and stir well. Bake, covered, 1 hour at 325°. Don't allow to bake dry. Grate cheese over top.
Mix Jell-O and pineapple; bring to a boil. Let cool until thick. Add buttermilk and Cool Whip. Add chopped pecans and mix well. Let set until firm.
Toss cabbages and onion together with any dressing. Makes 8 to 10 servings.
Cream the butter and sugar. Add eggs, one at a time. Add flour, 1/2 cup at a time. Add sour cream after 2 cups flour. When all flour is blended, add vanilla (beat by hand) approximately 150 strokes. Bake at 275° until done (when toothpick inserted comes out clean).
In bowl cream the butter and cream cheese together. Add vanilla. Add powdered sugar slowly while mixing until smooth. Let's frost.
Place 1/2 cup butter and honey in a large bowl; pour boiling water over both. As mixture cools, dissolve yeast in warm water in a separate bowl. When butter has melted and cooled, add egg, salt, and baking powder. Stir in yeast. Add flours alternately. Turn soft dough onto floured board; knead 8 to 10 minutes. Place dough in a greased bowl; turn to grease top. Cover with a damp towel and let rise until double in size, 45 to 60 minutes. Punch dough down, turn onto floured board; let rest 5 minutes. Cut dough into 16 to 18 pieces; shape into rounds. Place on a lightly greased cookie sheet about 2 inches apart. Flatten slightly. Brush tops with melted butter. cover and let rise 30 minutes; until doubled in size. Preheat oven to 400°F. Bake for 15 to 18 minutes until bun tops sound hollow when tapped.
In a large skillet, pour spaghetti sauce. Add sausage cut in 1/2-inch slices. Slice pepper and onion into rings and add to spaghetti sauce. Let mixture simmer until onion and pepper are tender. Serve over cooked egg noodles.
Cream butter and Crisco. Add sugar and cream. Add flour and eggs. Alternate milk and flour. Bake in preheated oven at 300° for 30 minutes; 325° for 15 minutes; 330° for 15 minutes.
Cook rice as directed on package (except decrease salt to 1/2 teaspoon) and stir in remaining ingredients with the water. Cook until liquid is absorbed. Serves 6.
Mash bananas in medium bowl. Sprinkle sweetener over bananas. Blend in eggs. Add flour, baking powder and salt. Stir in nuts, if used. Blend well, but do not overmix. Pour into lightly greased and floured loaf pan. Bake in a 325° oven for 55 minutes. Remove from pan when cool.
Marinate chicken overnight in lemon juice, oil, salt and dressing. Heat oven to 250°. Crush crackers; roll chicken in crumbs. Sprinkle water in the bottom of a shallow baking pan; add chicken. Bake approximately 2 hours.
Cook broccoli and drain. Mix all ingredients and pour in 2-quart casserole. Bake at 350° for 30 minutes.
Cook macaroni as directed on box; drain and set aside. Saute ground beef, onions and green pepper until beef is browned; drain off fat. Add tomato soup, cooked macaroni and peas to beef mixture. Salt and pepper to taste. Place in casserole. Bake at 350° for 20 minutes.
Bring to boil the oleo, water and cocoa. Mix flour, sugar and salt. When first mixture boils, remove from heat and mix with dry ingredients. Beat well. Add eggs; beat well after each one. Add sour cream plus soda. Pour into a well-greased 11 x 17 cookie sheet. Bake at 375° for 19 to 22 minutes. Frost while warm.
Mix all ingredients and pour into spring form pan. Bake at 275° for 45 minutes.
Melt together margarine and peanut butter. Then add powdered sugar and Rice Krispies. Form eggs with hands. Set on foil or cookie sheet and chill for a couple of hours. Melt chocolate and wax in a double boiler. Roll eggs in chocolate.
Beat eggs in mixer. Add slowly the sugar, oil, zucchini and vanilla. In a large bowl, mix flour, soda, baking powder, salt, cinnamon, nuts and raisins. Add flour mixture to the zucchini mixture and blend. Bake for 1 hour at 325°. Cool. Makes 3 small loaf pans or 2 large pans.
Preheat oven to 350°. On wooden toothpicks, alternately thread pineapple, chicken and green peppers. Place kabobs in shallow baking pan and bake 20 minutes or until chicken is tender.
Mix 1/2 cup sugar and 1/2 cup pineapple in heavy pan and cook until thick. Cool. Separate eggs and beat whites until stiff. Beat yolks until frothy. Sift together flour, nutmeg, baking powder, cinnamon and salt. Set aside. Cream sugar and shortening. Add cherries with juice, jelly, pineapple and egg yolks. Add dry ingredients and mix well. Fold in egg whites. Add raisins and nuts and stir well. Bake in Bundt or tube pan at 250° for 2 1/2 to 3 hours.
Put potatoes, carrot, celery, onion, salt, pepper and milk in kettle with 1 1/2 cups of water. Bring to a boil, cover and simmer 15 minutes or until vegetables are tender. Mash vegetables slightly into liquid. Add milk and margarine and heat. Add pepper and parsley.
Mix margarine, sugar and milk in heavy 2 1/2 to 3-quart saucepan; bring to full boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat. Gradually stir in peanut butter until melted. Add remaining ingredients; mix well. Pour into a greased 9-inch square or 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Mix beans and taco seasoning mix. Spread in bottom of oblong casserole dish. Layer guacamole dip, sour cream, olives, tomatoes, onion and chilies. Top with cheese. Serve with white corn chips or your favorite nacho chips.
Line bottom and sides of a 9 x 13-inch dish with vanilla wafers. Cover wafers completely with sliced bananas. Prepare pudding according to package. Add milk.
In a large saucepan, combine water, sugar, cinnamon and cloves; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Remove from heat; remove spices. In a large bowl, pour mixture over the tea bags and let steep for 5 to 10 minutes. Remove tea bags. Add juices. Serve warm or cold.
Combine milk, ground chuck, crumbs, onion, carrot, egg, mustard, salt and pepper. Mix lightly, but thoroughly. Shape into a 9-inch log on waxed paper. Set aside.
Brown meat and sprinkle with onion flakes. Add catsup, sugar, mustard, vinegar and stir well. Simmer 30 minutes to 1 hour. Serve on heated hamburger buns.
Put in baking dish and dot with butter. Bake at 375° for 30 minutes.
Dissolve jello in 4 cups boiling water. Add sugar. Dissolve Kool-Aid in 2 quarts warm water and combine. Add one bottle lemon juice and pineapple juice. Can be frozen until ready to use. Add the ginger ale as it begins to thaw. Makes 2 gallons.
Blend all ingredients together in a large bowl. Form into a ball and refrigerate until ready to serve.
Combine all ingredients except cornstarch in a small saucepan; mix well. Remove 1/4 cup of mixture. Stir in the cornstarch and set aside. Cook the juice mixture over medium heat until bubbly. Stir in the cornstarch mixture and continue cooking until smooth and thickened.
Melt over low heat in same pan the chips, butter and peanut butter. Put Rice Chex in large bowl and pour chocolate mixture over it and stir to coat. Add to powdered sugar in large brown grocery bag and shake gently.
Mix all ingredients well. Pour into unbaked 9-inch pie shell. Bake in 350° oven for 45 to 50 minutes.
Make white sauce by heating vegetable oil in a large saucepan over medium heat. Stir in flour, cooking for 1 or 2 minutes. Slowly add milk, stirring constantly, and continue to cook until thick. Add diced potatoes, salt, pepper and dill. Remove from heat. Add flaked salmon. Mix well. Line 8 x 14-inch baking dish with 1 1/2 cans of the crescent rolls. Pour the salmon filling into the dish. Cover with the remaining crescent roll dough. Bake at 375° for 15 to 20 minutes.
Cut each chicken liver in half. Put flour, salt, pepper, paprika and livers in a plastic bag and shake to coat.
Add milk to pudding. Mix all together. Can add banana, peaches or strawberries. Pour into graham cracker crust. Keep in refrigerator.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed until creamy. Beat 1 egg into creamed mixture. Combine flour, salt and baking soda; add to creamed mixture. Stir in chocolate chips and pecans. Drop rounded teaspoonfuls of dough, 3 inches apart, onto an ungreased baking sheet. Bake at 375° for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then cool on rack.
Cook rice according to directions. Mix with above ingredients and bake at 350° for 30 minutes.
Cut chicken wings at joint. Put in large bowl with eggs, salt, pepper and cornstarch that has been combined. After coating well, deep fry in oil until brown. Drain on paper towels.
Brown meat; drain. Add tomatoes, sauce and spaghetti sauce mix. Simmer 30 minutes. Boil noodles; rinse and drain. Layer in 13 x 9-inch pan.
Preheat oven to 400°. In skillet, cook beef 3 minutes or until no longer pink. Remove to platter with slotted spoon. Add onion to skillet. Cook 3 minutes until softened. Return meat to skillet. Stir in garlic, basil, oregano, 1/2 teaspoon salt and 1/8 teaspoon pepper. In 2-quart baking dish, spread 1/3 meat mixture. Cover meat with 1/3 of the potato slices. Sprinkle 1 tablespoon cheese, 1/4 teaspoon salt and pepper on potatoes. Repeat for 2 remaining layers. Pour broth over casserole. Bake, uncovered, 1 hour until potatoes are tender. Makes 6 servings.
Preheat oven to 450°. Measure flour and run through sifter. Mix dry ingredients in a bowl. Knead shortening with hands into mixture. Pour in milk and knead until dough is soft and puffy. Roll dough out to 1/2-inch thick. Cut with biscuit cutter. Place on ungreased baking sheet. Bake 10 to 12 minutes. Makes approximately 10 biscuits.