HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together in your crock-pot. On medium setting, cook all day or about 8 hours.
Drain and discard liquid from peas. Saute sausage until done. Add onion; saute and drain. Add to drained black-eyed peas and rice. Season with Tabasco, salt and pepper. Add cherry peppers. Serve as a main dish or as a side dish. Makes 6 (1-cup) servings.
Mix all ingredients together in large bowl. Pour into 9 x 13 greased baking dish. Bake at 325° until center is firm. Serves 15.
Cook potatoes in boiling salted water to cover in a large saucepan until tender, about 20 minutes. Drain, cool, peel and dice. Place in a large bowl.
Cook the sausage in skillet, breaking up with fork, as it cooks until all pink color is gone. Pour off and discard all but 1/2 cup of liquid. Add celery and onion to sausage in skillet. Add in salt, pepper, basil and oregano, stirring to mix well. Put bread in a large bowl and add sausage mixture, parsley and enough chicken broth to moisten. Mix together. Will stuff one (12 to 14 pound) turkey. Bake excess in ungreased casserole at 350° for 30 minutes.
Combine corn, buttermilk, oil and eggs; mix well. Stir in cornbread mix. Pour 1/2 of batter into a greased 9-inch square pan. Sprinkle with green chiles and 1/2 of cheese. Pour remaining 1/2 of batter over top and sprinkle with remaining cheese. Bake at 350° for 45 to 60 minutes.
Mix orange juice as directed on can. Add pineapple juice and almond flavor. Keep in refrigerator. This recipe is very good.
Saute onions in oil until transparent and thoroughly cooked. Add broth and pepper. Simmer 30 minutes. Divide into 6 oven-proof soup bowls. Top each with a slice of toasted French bread. Sprinkle with cheese. Place in broiler until cheese melts. Serves 6 people.
Mix all ingredients, except dates and vanilla, in a saucepan. After this begins to boil, add dates. Cook until it jells. Add vanilla; beat until cool and creamy. Pour on wet cloth and roll up.
Add soup, Veg-All and chicken, salt and pepper. Top casserole with pie crust. Bake at 350 degrees for 45 minutes.
In large pot of water add onions, celery, carrots, and green peppers. Bring to a boil. When carrots are soft, add tomatoes, cabbage, and beef. When cabbage is soft, add green beans without juice and kidney beans with juice. Simmer 30 minutes.
In large pot, combine tomatoes, juice, salt and sugar. Bring to boil. In small bowl, combine baking mix and milk. Mix until soft dough forms. Drop by spoonfuls onto boiling tomatoes. Cook, uncovered, over low heat 10 minutes. Cover and cook 10 minutes more. Serves 6.
Put Minute rice in bowl; pour on hot water. Let set for 5 minutes, then check and pour out any access water. Add milk like you would in cereal. Add your sugar and anymore you need. Then add vanilla flavoring. Stir.
Cut wieners into 3rds. Mix all ingredients together. Put in crock pot. Cover and cook for 1 hour. Remove lid and cook 2 to 3 more hours. Enjoy!
Boil chicken 45 minutes or until cooked thoroughly. Debone and cut chicken into bite-size pieces. Lay chicken on bottom of a 9 x 13-inch pan. Prepare broccoli as indicated on bag. Cut into bite-size pieces and layer over chicken. Drain mushrooms and place over broccoli. Shred or slice Velveeta cheese and layer over mushrooms. Melt margarine and mix with crushed Ritz crackers. Top casserole with cracker mixture. Bake at 350° for 30 minutes.
Cook apples with baking soda. Set aside to cool. In a large bowl, mix brown sugar, oleo, eggs and milk. In a separate bowl, sift together flour, cocoa, allspice, cloves, nutmeg and cinnamon, then a little at a time, blend flour mixture into other bowl until well mixed. Add nuts, cherries, dates and pineapple. Mix well. Last thing, add cooled, cooked apples; mix well. Pour into well-greased angel food cake pans. Makes enough cake batter for 2 cakes. Bake in preheated 350° oven for 1 hour.
Combine all the ingredients and mix well. Refrigerate. Serve with tortilla chips, fajitas or Mexican egg dishes. Makes about 4 cups.
Cool eggs under cold running water 5 to 10 minutes. Peel shells from eggs. Cut eggs in half lengthwise. Mash yolks with remaining ingredients except paprika until mixture is smooth. Fill whites with this mixture; sprinkle with paprika.
Slice bagel in half. Spread on cream cheese. Put on salmon. Top with other half of bagel. Serves 2.
Mix all together. Pour into 2 to 3 (9-inch) deep-dish pie crusts. Bake in 375° oven 45 to 50 minutes.
Bake at 450° for 8 to 10 minutes. Brush with butter and spices. Bake as you would regular biscuits.
Bake at 350° for 30 minutes in 8 x 13-inch dish.
Combine all the ingredients in a food processor or blender; mix. May be used as a salad dressing. Makes 1 cup.
Dissolve Jell-O in hot water. Dissolve Knox gelatine in cold water. Mix Jell-O together. Add blueberries and pineapple to Jell-O mixture and refrigerate until firm.
Butter bottom of large casserole pan. Pour pineapple and pie filling in pan. Sprinkle with dry cake mix, then nuts. Drizzle with butter. Bake at 350° for 1 hour.
Cream shortening, sugar and vanilla until light and fluffy. Add eggs and beat well. In separate bowl, combine flour, baking soda and salt. Add into shortening mixture. Stir in chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Brown hamburger until brown; add onion. Cook until brown. Add remaining ingredients and cook slowly for 1 hour.
Combine sugar and eggs in large mixing bowl. Add oil and zucchini; mix well. Add remaining ingredients; blend well. Pour into large microwave Bundt pan. Microwave on High for 4 minutes; rotate dish. Microwave on High for 4 to 6 minutes longer or until bread begins to pull away from sides. Let stand for 10 to 15 minutes before turning out of pan. Frost if desired.
Cut up chicken and pork into chunk size pieces. Put into large pot along with soy sauce, vinegar, bay leaves and pepper. Slow cook, covered, for 1 hour until meat is tender over medium heat. Remove meat. Add diluted cornstarch to pot. Turn heat up to high. Stir until thick. Remove from heat and place meat back into pot. Cook rice.
Mix all together by hand. Pour into greased 13 x 9-inch pan and spread evenly. Bake at 350° for 35 minutes.
Bake the cake mix according to directions on the box. (Slightly freeze the cake in order to slice into three layers.)
Add whipped eggs to creamed corn; next add crushed Ritz crackers. Mix well all 3 ingredients. Bake in a greased baking dish for 1 hour at 350° or until center is done.
Place sugar for caramelizing in heavy skillet. Place 4 cups sugar and milk in large, deep heavy kettle. Caramelize sugar in skillet over low heat, stirring constantly with wooden spoon as it melts slowly and becomes a syrup about the color light brown sugar. When sugar begins to melt, place kettle with sugar and milk mixture over low heat. Let this simmer as you continue stirring the melting sugar. When syrup is light brown, pour in a very fine stream into kettle of simmering mixture, stirring all the time to blend. Cook and stir until mixture reaches a firm ball stage (244° to 248°).
Combine rhubarb, pineapple and sugar. Cook over low heat to dissolve sugar, then cook 10 minutes over medium heat. Continue to cook slowly until mixture thickens and is clear. Add jello. Pour into jars and seal. Keeps well in refrigerator or freezer.
Slice bread lengthwise, then into strips and finally into cubes about 1 to 2-inches square. Place on cookie sheet and heat in a 425° oven until tan. Remove and put in a bread basket. Put sauce in baking dish and heat in microwave until hot. Remove and sprinkle cheese on top. When cheese melts, put on table with bread. Give each child a fork and let him or her stab a cube of bread and dip it into sauce. No mess and no waste!
Cook potatoes in salt water until barely tender; cool to handle. Remove skin and slice into medium slices. Saute onion in butter and curry. Add salt, pepper, raisins, broth, brown sugar and lemon juice. Place potatoes and combined mixture in casserole and bake at 350° until half of the liquid is absorbed.
Spread softened cream cheese over bottom of quiche dish or other shallow casserole dish. Spread chili over cream cheese. Sprinkle Jack cheese over chili. Bake in microwave or conventional oven until hot and bubbly. Serve with corn chips.
Mix all dry ingredients first. Mix mayonnaise, water and vanilla. Add to dry ingredients. Bake in oblong pan at 325° for about 50 minutes.
Combine, mixing well. To serve, combine 1/3 cup dry mix and 1 (8 ounce) cup hot water; stir. Makes about 4 quarts or 48 servings.
Combine all ingredients. Deep	fry in hot oil (375°). Drop by spoonfuls into hot oil.	When brown on one side, turn and brown other side. Makes 15 to 20 small puffs.
Put all ingredients in boiler and let come to a boil. Let simmer until mixture thickens. Spread between layer and on sides of cake.
Melt 1 stick butter. Add brown sugar and chopped pecans. Roll each individual dough ball in mixture. Grease Bundt pan. Put rolled dough balls in Bundt pan. Put cloth over pan to keep air off dough. Let set overnight to rise.
Cover rice with water, about 1/2-inch over. Simmer until water is absorbed. Add consomme and diced onion and celery. Cook until consomme is absorbed. Add mushrooms and butter. Heat through.
In skillet, saut onions and garlic in oil for 2 minutes. Add chicken and cook 2 minutes more or until chicken is cooked through. One at a time, add broccoli, pepper and mushrooms, sauteing each for 1 minute before adding next ingredient. Add soy sauce, ginger and parsley to chicken/veggies. Reduce heat; cover and steam 4 to 5 minutes. Stir and serve immediately. Makes 2 servings.
Cook chicken breasts (bake or boil) and cut into bite-size pieces. Mix soups, sour cream and chicken; pour into a 9 x 13 x 2-inch casserole dish. Crush crackers and mix with melted margarine. Sprinkle this over the chicken mixture. Bake in a 350° oven for 30 minutes.
Bake empty pie shell at 350° for 10 minutes. Combine all ingredients including 1/2 of the Durkee onions. Pour this mixture into pie shell and bake at 350° for 25 minutes. Sprinkle remaining Durkee onions on top and return to oven 5 more minutes.
Bring water and butter to boil in a medium saucepan. Add noodles and butter sauce. Continue boiling 4 minutes, stirring occasionally. Stir in peas and lemon peel. Cook for 3 more minutes. Cover and let sit for about 5 more minutes. Serve.
In large bowl cream Ricotta, applesauce, fruit sweetener and oil. Stir in egg and vanilla. In separate bowl combine flour, wheat germ, soda, baking powder, nutmeg and allspice. Add to batter; blend well. Add zucchini, apples, raisins and sunflower seeds. Spoon into 15 muffin cups which have been sprayed with nonstick coating. Bake 20 to 25 minutes (or until firm and golden brown) at 350°. Makes 15 muffins.
Grease and flour a 9 x 5 x 3-inch loaf pan. Preheat oven to 350°. Mix together flour, baking powder, baking soda and salt. In a large bowl, beat butter and sugar until light and fluffy. Mix in eggs, milk, orange juice and grated orange peel. Stir until well blended. Gradually stir in flour mixture until blended. Fold in blueberries and walnuts. Spoon batter into pan. Bake one hour or until cake tester comes out clean. Remove from oven and cool.
Combine vinegar, sugar and salt. Let stand 1 hour, stirring occasionally. Pour over cucumbers, onion and peppers. Let stand overnight. Store in containers in refrigerator. Will keep for months. No need to seal.
Marinate the chicken in the brown barbecue sauce overnight. Remove the chicken from the marinade and grill. As the chicken is being grilled, baste with the following Red Barbecue Sauce.
Combine all ingredients and add warm water if needed to make dressing right moistness. Spray baking dish with Pam. Bake at 350° until dressing is browned.
Mix the dry ingredients together in a bowl. Blend the other ingredients in a separate bowl. Add the egg mixture to the dry ingredients. Prepare bread loaf pans: spray with nonstick cooking spray; flour. Pour mixture into prepared pans. Bake at 325° to 350° for one hour (or until light brown). Test with toothpick. Butter top. Cool on wire rack for 20 minutes.
Mix together margarine, sugar and eggs. Add milk, pineapple and bread. Put in margarined baking dish and bake at 300° to 325° for 1 hour. Good hot or cold. Especially good as a ham accompaniment.
Mix flour, baking powder and sugar. Cut in 1/2 stick butter. Add, after mixing, milk and egg. Add Cheddar cheese. Bake at 350° for 35 minutes in greased loaf pan.
In a heavy-based pan over low heat, dissolve the sugar with the molasses, spices and butter. Slowly and carefully bring the mixture to a boil. Cool it to room temperature, then mix in the baking powder. Place the flour in a bowl with a pinch of salt and make a well in the center. Pour in the cooled syrup mixture and the egg and stir from the center to incorporate the flour. Turn the dough out onto a floured surface and knead, then wrap it in wax paper and refrigrate it for about 30 minutes.
Weigh the pears after peeling before grinding. Stir in the sugar. Cook 30 or 40 minutes. Add the pineapple. Cook 30 minutes or longer to thicken.
Mix together well. Cook in well-buttered muffin tins half full. Bake at 400° for 15 minutes.
Preheat oven to 350°. Grease and flour stem pan. Melt candy bars and syrup; cool. Cream sugar and butter; add eggs one at a time. Sift flour and soda; add alternately with buttermilk. Add chocolate mixture, pecans and vanilla. Bake 1 hour and 20 minutes. Let cool 10 minutes, then turn out on cake plate.
Cook rice. Add soup, pepper and onion to mixed rice and broccoli. Put in casserole and bake 20 minutes at 350°.
Mix Jell-O according to instructions on package using juice plus enough water to make 4 cups of liquid. Mix pineapple and Miracle Whip until smooth. Stir into Jell-O. Pour into square Pyrex dish, let set. Cut into squares. Serve on lettuce leaves.
Preheat oven to 350°. Mix all ingredients in order. Drop by tablespoon onto an ungreased cookie sheet. Cook for 15 minutes. Cookies can be frozen. Double recipe for a monster batch.
Mix cake as directed on package. Put in a 10-inch tube pan. Cool. Split cake into three layers. Stir pudding until smooth. Spread 1/3 of filling between each layer and on top of cake. Frost sides and top with whipped topping. Refrigerate.
Cook pasta in boiling salted water until just tender, not soft. Drain well and place in a heatproof serving dish over low heat. Toss the pasta in the butter until melted. Add the cheese and cream a little at a time, mixing lightly with 2 forks, until the cheese melts and the noodles absorb the cream. Add pepper to taste.
Boil stewing hen until very tender. Debone the chicken. Add water to broth to equal about 2 quarts of broth. Bring to simmer boil. Add strips of rolled dough, a few strips at a time. Press dough into the broth and simmer each time, adding more strips of dough. Cover and simmer for 1/2 hour or so, stirring occasionally.
Let loaves of frozen bread dough rise, then roll out dough. Cover rolled out dough with layer of butter. Sprinkle with cinnamon sugar mixture. Roll into jelly roll. Cut into one-inch slices. Place in deep pan. Let rise again. While buns are rising, put 2 pounds powdered sugar, 1 cup water and stick of butter on stove on medium-high until sugar is melted, then pour over top of buns until completely covered. Put in oven at 350° until brown. While still hot, flip into another pan. Put foil over top to keep fresh.
Preheat oven to 350°. Prepare a 12 cup Bundt pan with vegetable spray and flour. In large bowl of electric mixer, blend cake mix, water, baby food and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Turn batter into prepared pan and bake 35 to 40 minutes. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack. Makes 12 servings.
Cook cranberries in pineapple juice and 1 1/2 cups of water. (Do not drain.) Dissolve gelatin in 1/2 cup of cold water. Add gelatin to hot cranberries after crushing them. Add sugar and let get cold. Then add pineapple, seeded grapes and pecans. Then chill. Serve.
Place all ingredients, except cheese and meat, in blender and mix for 4 to 5 seconds. Pour into a 9-inch pie pan. Sprinkle cheese and meat over top and push gently below surface. Bake at 350° for 45 minutes. Let stand 10 minutes.
Brown hamburger and onion; add tomatoes and pizza sauce from mix. Simmer. Prepare crust mix as directed and press into 9 x 13-inch pan; press on bottom and sides. Put layer of meat, layer of cheese and layer of meat. Put cheese from mix on top. Bake at 375° for 10 to 15 minutes.
In a large bowl, combine orange and lemonade concentrates and sweetened condensed milk. Fold in Cool Whip. Pour into 2 graham cracker crusts. Place in freezer until ready to serve.
Cook mixed vegetables and cool. Drain. Add onion, celery, Miracle Whip and shredded cheese. Mix well and pour into dish. Cover with Ritz cracker crumbs. Drizzle 1/2 cup melted butter over this. Bake 30 minutes in 325° oven.
Preheat oven to 400°. Wash, hull, drain and crush strawberries. Sift together flour, baking powder and salt. Cut 1 stick of butter with pastry blender. Mix with fork, adding enough milk to make a soft dough. Stir to blend. Beat rapidly for 1 minute, until dough leaves sides of bowl. Turn dough onto floured board and knead gently for 30 seconds. Divide in half and with floured hands, spread each half over the bottom of inverted 8-inch cake pan. Prick surface with fork. Bake for 15 minutes or until golden. When cakes are done and still hot, spread 1 layer with remaining butter. Put layer on serving plate, buttered side up and spread with half the strawberries. Top with second layer and remaining strawberries. Serve warm with whipped cream.
Blend white and brown sugars. Cut in shortening; mix well. Sift flour; measure, then add soda and salt. Sift again. Stir flour well into shortening and sugar mixture. Beat egg well; add to sugar, shortening and flour mixture. Add vanilla, then morsels. Have cookie pans well-greased and floured. Drop from teaspoon about an inch apart. Bake in moderate oven at 350° for about 12 minutes. Yields 36.
Mix sugar, milk and butter in pan; bring to boil 1 minute. Remove and add remaining ingredients. Drop by the tablespoon on waxed paper. Wait for them to firm up. You should be able to take them right off the waxed paper after they have cooled down.
Combine raisins and walnuts. Bring to boiling; remove from heat. Stir in salad oil; cool to lukewarm. Stir in sugar and egg. Sift together dry ingredients; beat into raisin mixture. Stir in nuts. Pour into greased 13 x 9-inch pan. Bake at 375° for 20 minutes. Makes 2 dozen.
Salt bowl, then mince garlic. Ring bowl with Worcestershire sauce (1 teaspoon); add mustard. Add oil, vinegar, egg and lemon. Beat well. Add lettuce, pepper, cheese and croutons. Toss well; serve on chilled plates.
Whip cream until frothy. Add sugar and vanilla, beating until soft peaks form. Fold in macaroons and pecans. Spread half of mixture into a 9-inch spring-form pan. Freeze. Spread a layer of each sherbet over whipped cream mixture, allowing each layer to freeze before spreading next layer. Top with remaining whipped cream mixture. Cover and freeze. Remove from pan and place on serving plate. Garnish with strawberries. Yield: 12 servings.
Preheat oven to 400°. Spray a shallow baking dish with cooking spray. Cut potatoes into wedges. Combine mustard, paprika, cumin and garlic salt. Add potatoes and toss. Make sure the potatoes are well coated. Spread in baking dish in single layer. Bake 10 minutes; turn once. Bake 10 minutes longer or until tender and crusty. Serves 4.
Mix water and baking soda. Stir in molasses and egg yolk. Pour into pie crust. Mix flour, sugar, margarine and spices with your hands until just crumbly. Sprinkle mixture over filled pie crust. Bake in preheated 400° oven for 15 minutes. Reduce oven to 325°; continue to bake until browned, about 15 minutes. Serve warm. Delicious with ice cream or whipped cream.
Combine sugar, oil and vinegar in a large bowl; mix well. Add other ingredients and stir until all is covered with juice. Cover and keep in refrigerator at least 24 hours. Will keep for at least 1 month.
Cook beef until browned. Stir to crumble. Drain. Add taco sauce mix, corn and beans; blend well. Cool slightly. Layer half the chips, meat mixture, lettuce, cheese and tomatoes	in serving bowl. Repeat layers. Serve with taco sauce. Yields 6 servings.
Peel and slice eggplant; place in a 2 x 14-inch cooking dish and salt to taste. Let set for 30 minutes. Dip eggplant into flour and put in egg mixture; fry until brown, then place back into cooking dish in layers. Sprinkle each layer with Parmesan cheese and cover with spaghetti sauce. Bake at 300° for 10 to 15 minutes until hot.
Mix chicken, celery, grapes and nuts in large bowl. Blend mayonnaise or salad dressing, parsley, lemon juice and salt in small bowl. Toss seasoned dressing with chicken mixture; chill. Line salad bowl with lettuce and romaine leaves. Pile chicken mixture in center. Wreath outer edges of salad with cranberry sauce cubes.
Cook broccoli in salt water 10 to 15 minutes. Drain and mix with eggs. Beat cream of celery soups, grated cheese and mayonnaise. Pour in 1-quart casserole dish. Cover with cracker crumbs. Dot with butter. Bake at 350° for 30 minutes.
In a Dutch oven, brown beef, breaking up pieces with spoon. Add onions, garlic, water, basil, salt, pepper and potatoes. Cover and simmer for 15 minutes or until potatoes are tender. Add peppers and tomatoes; simmer for 10 minutes or until all is tender. Serve in bowls. Serves 4.
Salt and pepper steak. Brown in shortening. Remove meat from pan. Cook onion and celery in pan until tender. Return meat to pan. Mix remaining ingredients to make a sauce. Pour sauce over steak. Cover and bake at 350° for 1 1/2 hours. This is great with rice.
Roll out 1 loaf frozen bread. Layer with pepperoni, Provolone cheese and American. Roll up; tuck in edges. Mix egg, shaker cheese and oregano together. Brush on bread. Bake at 350° for 1/2 hour.
Caramelize 1 1/2 cups sugar. Pour into aluminum or stainless steel 2-quart round pan. Beat together 8 eggs. Add 8 tablespoons sugar, salt, vanilla and milk. Pour into pan with caramelized sugar. Place in pan of water. Bake at 300° for 1 1/2 hours.
Heat oven to 350°. Grease a 13 x 9-inch baking pan. Combine the first 5 ingredients. Add margarine; mix until crumbly. Reserve 1 cup for topping. Press remaining mixture onto bottom of pan; bake for 10 minutes. Cool. Top with nuts and chocolate pieces.
Dissolve yeast in water. Add sugar and set aside. Cream shortening and sugar; beat in egg. Add warm water. Stir in dissolved yeast mixture and beat in flour. (You may need to add a little more flour to make a fairly stiff dough, but not too stiff!) Place dough in a bowl, cover and let rise until doubled. Press down and put in refrigerator.
Preheat oven to 375°. Lightly grease cookie sheets. Cream butter with sugars until blended. Add egg, vanilla; beat until fluffy. Add cocoa, flour, baking powder, baking soda and oats. Stir; add chips, nuts and raisins. Bake 10 to 12 minutes.
Mix milk and 1-quart of ice cream until smooth. Add your choice of fresh fruit or fruit juice to taste. Float additional ice cream in punch. Makes 32 (4 ounces) servings.
Combine the first 4 ingredients; beat well. Stir in chocolate chips; set aside. Preheat oven to 350°.
Mix all 4 ingredients in large container that you can store it in, also. To make a serving of hot cocoa, use 1/4 cup to 1/2 cup of mix in cup and add boiling water. Stir and add marshmallows, if desired.
On a lightly floured surface, roll bread dough to a 13 x 9-inch rectangle. Place dough in greased 13 x 9-inch baking dish. Cover; let rise in warm place about 1 1/2 hours or until nearly double. In a saucepan, cook onion in butter until tender. Stir in seasoning. Cool mixture slightly; stir in cheese. Spoon cheese mixture evenly atop dough. Bake at 375° for 20 to 30 minutes. Cut into 3 x 1 1/2-inch pieces. Serve warm. Makes 24.
Dissolve gelatin in 2 cups of hot water; chill until partially jelled. Fold in remaining ingredients; chill until firm. Serve on lettuce. Yield: 10 servings.
Mix oatmeal, oil, and eggs into cake mix, mix well. Drop by tsp. on cookie sheet. Bake at 350° for 10-12 minutes.