HumbleIntelligence/food-ner-1-Million huggingface dataset:
Split sausage in half lengthwise and pan-fry until brown. Cut into 2 or 3 pieces each. Defrost lima beans until separated and mix with other beans. Mix sausage, ham and beans. Combine seasoning, tomato sauce, ketchup, brown sugar and onion. Add to meat and bean mixture. Pour all into crock-pot. Cook on high for 1 hour, then turn on low for 4 to 5 hours.
Cream brown sugar and margarine. Add remaining ingredients. Bake in 13 x 9 x 2-inch pan at 350° for 30 minutes or until dough plops in the middle. Cut in squares while hot and roll in powdered sugar.
Place the cabbage, Feta and dill in a large bowl. Put the oil, lemon juice, Parmesan, mustard and oregano in a small bowl or jar and stir or shake until combined. Pour the dressing over the salad and toss until well mixed.
Combine all ingredients. Bring to a boil and cook 5 minutes, stirring often to keep from sticking to pot. Drain any remaining water. Cool and freeze.
Brown meat with onions and drain. Stir in all but Worcestershire sauce and cheese. Cook 20 minutes at 400°. Then add cheese and Worcestershire sauce on top and cook for 10 more minutes. Let stand 10 minutes before eating. Serves 4 to 6.
Brown ground beef with 1 onion; drain. Add beans, canned tomatoes, taco sauce and mix in garlic, salt and pepper. Simmer 30 minutes. Top chips with meat sauce, olives, fresh tomato, lettuce, onion and sour cream.
Mix together and bake in a greased and floured 10 x 14-inch sheet cake pan for 35 minutes at 350°. Cool completely before frosting.
Mix all ingredients together and chill. Overnight is best, but can be for just a few hours, if necessary. Serve with fresh, cut up vegetables (carrots, celery, radishes, zucchini, cauliflower and broccoli).
Mix sugar, flour and salt. Stir in milk. Cook over boiling water, stirring constantly until slightly thickened. Cover and continue cooking for 10 minutes. Stir a small amount of the hot milk into the beaten eggs, then stir into the remaining hot milk. Cook over hot, not boiling water, until mixture coats the spoon. Remove from hot water and chill. Add vanilla and cream, then your fruit or whatever flavor desired.
Trim the veal of all visible fat. Cut into 1/2-inch cubes. Place meat in crock-pot and stir in tomato sauce to completely coat meat. Add remaining ingredients and stir to blend. Do not add any additional liquid. Cover and cook for 12 hours on low heat. When done, skim fat from surface and discard. Serve this low-fat dish with rice, beans or crackers.
Mix all ingredients together until well blended. Fill greased (use Pam and sprinkle with sugar) muffin tins 2/3 full. Bake in 350° oven for about 25 minutes or until golden brown. Enjoy!
Keep starter in refrigerator with top off. Starter can be used every 3 to 5 days. To use starter, feed starter with 1/4 cup instant potatoes, 1/2 cup sugar and 1 cup warm water. Let stand, morning until night, at room temperature. Then use 1 cup of this starter; put rest back in refrigerator. Then add 1/2 cup corn oil, 1 teaspoon salt, 1 1/2 cups warm water and 6 cups bread flour (not sifted). After mixing, grease large bowl. Put dough in and turn several times so dough is covered with oil. Let stand several (8 to 10) hours.
Grind cranberries in food processor. Stir in pineapple and sugar; set aside for 15 minutes. Fold cranberry mixture into Cool Whip, then fold in remaining ingredients. Chill until firm.
Cook rice. Dice onions and dice the celery. Put oil in large frying pan. Beat egg and add to oil, cutting into strips. Add garlic powder, salt and soy sauce. Mix well and add cooked rice, stirring until browned by the soy sauce. Add diced celery and diced onions to the rice.
Melt 1/2 the chips and 1/2 Crisco in microwave until smooth. Add 1/2 peanuts to melted chocolate, spread nutty chocolate in a greased 8 x 8-inch pan. Refrigerate while melting caramels, oleo and water in microwave until smooth. Add remaining peanuts to caramel and spread over first chocolate layer. Refrigerate while melting 1/2 the chips and 1/2 Crisco. Spread over caramel layer. Chill until firm.
Bake squash until done, then remove seeds and scrape out pulp. Put in blender with other ingredients until all is mixed well. Pour into greased 4 1/2 x 8 1/2-inch casserole dish (loaf pan). Bake at 350° for about 45 minutes or until casserole is set.
Mix ingredients together until creamy and smooth. Pour into unbaked pie shell and cook for 30 minutes at 325° to 350°. Time of preparation: 30 minutes. Serves 8.
Slice kielbasi and fry slightly to get the grease out. Mix preserves, ginger, lemon juice and mustard. Add kielbasi; microwave or put in crock-pot and heat. Serve warm.
Sift flour, baking powder, salt and soda together. Cut in butter with 2 knives or pastry blender. Add buttermilk and mix quickly but thoroughly. Turn onto floured board. Knead lightly for a few seconds. Roll out to about 1/2-inch thickness and cut. Place on buttered baking sheet and brush with milk. Bake in very hot oven.
Dissolve gelatin in boiling water. Stir in fruit and corn syrup. Beat in egg using wire whisk. Pour into 13 x 9-inch pan. Freeze until firm, about 2 hours. Spoon half the mixture into blender or food processor. Blend at high speed until smooth, but not melted, about 30 seconds. Repeat with other half. Pour into 9	x 5-inch loaf pan or 1 1/2 quart container.	cover;	freeze	until firm, 6 hours or overnight. Makes 6 servings.
Soak oats in water for 20 minutes. Cream butter and sugars. Add eggs; mix thoroughly. Sift dry ingredients. Mix dry ingredients with creamed mixture. Bake in 12 x 9 pan at 350° for 30 minutes.
Mix oil and sugar. Add eggs, one at a time, and beat. Sift together flour, soda, baking powder and salt. Add dry ingredients, alternating to egg mixture with 1 cup buttermilk. Add vanilla. Fold in prunes and nuts.
Cook sausage and hamburger and drain. Add Velveeta and spices. Melt cheese. Spread on party rye. Put on broiler pan and broil in oven until it bubbles and browns slightly. These can be frozen on the cookie sheet and then stored in plastic bags until ready to use at a later date. Reheat frozen under broiler for about 5 to 6 minutes.
In 13 1/2 x 10 x 3-inch pan spread crushed pineapple. Spread cherry pie filling over pineapple. Sprinkle dry cake mix over cherry pie filling, breaking lumps with fork. Slice sticks of oleo or butter over cake mix, being sure that cake mix is covered. Sprinkle nuts over top. Bake in 350° oven for 1 hour or until brown. Top with whipped topping if desired.
Put raisins in hot water, then add other ingredients. Bake at 350° for 10 to 12 minutes or until firm.
Combine beef, wine, consomme, onion, salt, pepper and mushrooms in casserole. Mix sifted flour and bread crumbs. Stir into beef mixture. Cover casserole tightly. Bake for three hours or until done at 300°. Serve over rice or noodles. Very easy and tasty! French.
Cook macaroni. Add butter, salt, cheese, beef and onion. Mix mushroom soup and milk. Pour over macaroni mixture. Sprinkle with buttered bread crumbs and bake at 350° for 35 to 45 minutes. Serves 6.
Preheat oven to 350°. In large bowl, combine oil and eggs. Add dry ingredients. Stir well. Do not use mixer. Stir in pecans and vanilla. Shape into balls. Place 2-inches apart on ungreased baking sheet. Flatten balls with slightly greased glass bottom or fork. Bake 12 minutes, until lightly browned. Yields 5 dozen.
Combine cheese, sugar, milk and peanut butter. Fold whipped topping into cream cheese mixture. Pour into pie shell. Refrigerate and chill. Top with peanuts.
Cook meat and onions until meat loses its pink color. Add beans, corn, tomatoes and seasonings. Mix well and simmer 20 minutes, covered. Serve with cornbread, rice or crackers. Freezes well.
Pour 1 pint sugar into heavy aluminum or iron skillet and place over low heat. Begin stirring with wooden spoon and keep sugar moving so it will not scorch at all. It will take over 1/2 an hour to completely melt this sugar and at no time let it smoke or cook so fast that it turns dark. It should be about the color of light brown sugar syrup. As soon as you have the sugar started to heat in skillet, pour the remaining 2 pints of sugar together with pint of milk into deep, heavy kettle and set it over low heat to cook along slowly while melting sugar in skillet.
Combine chopped pepper, garlic and shortening in frying pan. Add beef, chili powder and salt. Boil briskly, then stir in corn meal, milk, mixed olives and mushrooms. Pour into casserole and bake at 325° for about 1 hour until set. Top with grated cheese before baking if desired.
Prepare lima beans according to package directions; drain. Brown ground round. Combine all ingredients. Place in 9 x 13-inch baking dish. Bake at 350° for 1 hour.
Drain carrots. Mix other ingredients and pour over carrots. Put in oven about 30 minutes at 350°, until bubbly. Serve hot or cold.
Mix well and place in nonmetallic bowl for 48 hours. Refrigerate. Add when using 1 1/2 cups flour and water.
Preheat oven to 400°. Toss crabmeat with lemon juice. Add next 5 ingredients and mix well. Fill mushroom caps and sprinkle with cheese. Rinse baking sheet with water and arrange mushroom caps on sheet. Cover with foil and bake 12 to 15 minutes. Remove foil and bake 5 minutes. Remove foil and bake 5 minutes or until golden.
Combine all ingredients except coconut in an electric blender. Cover and blend on low speed for 3 minutes. Pour into 9-inch pan. Let stand for 5 minutes; sprinkle with coconut (and cinnamon and nutmeg, if desired). Bake at 350° for 40 minutes.
Cream sugar and shortening in mixing bowl. Dissolve yeast in water and add to mixture. Add salt and flour. Mix well. Cover bowl and let set until dough is about double in size (takes about 1 1/2 to 2 hours). Put out on floured surface and knead for about 2 minutes. Let set again until double in size (1 1/2 to 2 hours). Roll into small balls about the size of a walnut. Put 3 of these in each cup of greased cupcake pan. Let rise again until about double in size. Bake at 400° until golden brown.
Combine all ingredients except flavoring and pecans; cook slowly to 234°. Add flavoring. Remove from heat; cool. Beat and add chopped pecans. Drop by spoonfuls onto waxed paper. Yield: Approximately 30 pieces.
Mix chocolate pudding with 2 cups milk according to directions, then put into pie shell. Mix pistachio pudding according to directions and put on top of chocolate pudding. Top with Cool Whip and refrigerate 1 hour before serving.
Prepare Jell-O as package directs. After Jell-O is set, whip it with electric mixer. Fold in Dream Whip. Fold in strawberries and refrigerate until set.
Cream together margarine, oil, eggs, vanilla and sour cream. Sift together flour, cocoa, spices, baking powder and baking soda. Gradually add to first mixture. Fold in zucchini. Pour into greased pan (9 x 13-inch). Sprinkle chocolate chips on top; stir into mixture. Bake at 350° for 40 to 50 minutes.
Mix all except brown sugar and cinnamon. Beat 3 minutes. Pour half of the mixture into greased and floured Bundt or tube pan. Mix brown sugar and cinnamon. Sprinkle over batter in pan. Cover with remaining batter. Bake at 350° for 1 hour. Keeps well in refrigerator.
Wash and dry winglets (discarding tips). Salt and pepper to taste, then bake at 375° in a ceramic or glass dish, covered with foil for 45 minutes. Pour off fat. Mix remaining ingredients and pour over wings. Bake, uncovered, 50 minutes at 400°, stirring once or twice, if desired.
Combine crumbs and melted butter; place in 8 x 8-inch pan. Dissolve jello n boiling water; add ice cream and blend well. Pour over bottom layer and refrigerate.
Combine broccoli, rice, soup and 1/2 cup onion in 2-quart casserole pan. Cover with plastic wrap. Microwave on High 8 to 10 minutes. Microwave cheese spread according to label. Stir cheese spread into broccoli mixture. Top with remaining onion. Microwave 2 minutes.
Mix ingredients and add flour to make a stiff dough. Let rise once and roll out dough like you were making dumplings. Cut in small strips and dip each piece in melted margarine and layer in Bundt pan. Fill about half full, let rise again and bake in moderate oven until done. Serve warm.
Sprinkle chicken breasts with dried onion flakes. Fold over breasts. Put into baking dish. Cover with soup, diluted with sherry. Bake, covered, at 350° for 45 minutes. Uncover and sprinkle with grated cheese. Cook at least 45 minutes longer or until done.
Mix together all ingredients and pour into 9 x 13-inch glass dish. Chill.
Mix ingredients in Ziploc. Add pork tenderloins. Marinate 2 to 3 hours at room temperature. Bake 45 minutes at 350° uncovered. Put a little marinade in dish while cooking.
Brown pork in skillet. Remove linguica from casing; chop and add to pork. Drain and add 2 tablespoons soy sauce and garlic powder. Mix well.
In a medium bowl, fold sour cream and pudding mix into the whipped topping. Cut the cake into thirds, horizontally. Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake on bottom of bowl, top with 1/3 bananas and pineapple, and 1/3 whipped topping mixture. Repeat layering until all ingredients are used. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and the sprig of mint. Refrigerate until serving.
Preheat oven to 350°. Use sliced whole wheat or any kind of leftover bread, stale is okay too! Toast and cut into smaller pieces. In casserole dish, put layer of bread, layer of cheese and layer of vegetables. Salt and pepper. Dot with butter or sprinkle with oil (no olive oil). Repeat until everything is used up. Heat milk and beat in eggs. Pour over whole thing. Bake for 40 minutes or until milk is absorbed and cheese is melted and bubbly. Yields 6 servings.
In a large bowl, combine all ingredients except for oil. Stir together until thoroughly combined. Drizzle with oil and mix until coated. Transfer to sealable, airtight container. Stores up to 1 week. Makes about 12 cups mix.
Mix together cookies and 1 stick melted butter. Put in 13 x 9-inch pan and freeze. Spread ice cream on top and freeze. Bring to a boil in pan the sugar, milk, chocolate and butter. Stir over low heat until thickened. Cool 15 minutes. Spread on ice cream and freeze.
In a large bowl put in the oil. Gradually add the sugar, beating until well creamed. Add the eggs, one at a time and mix well. Add vanilla.
Mix all ingredients. Heat an iron skillet with approximately 2 tablespoons bacon drippings. Pour mixture into heated skillet. Bake at 500° until brown.
In large bowl, combine green beans, wax beans, kidney beans and green pepper; mix well. In a small bowl, combine remaining ingredients. Pour over beans and toss gently. Chill overnight. Toss again before serving.
Dissolve sugar and yeast in lukewarm milk and set aside. Sift flour and then measure. Add butter or oleo; mix like for pie crust. Add yeast and milk mixture to beaten egg yolks; mix well.
Add to melted shortening and mix well. Spread on large cookie sheet with edges. Bake at 350° for 20 to 25 minutes. Frost while warm with thin confectioners sugar icing. (Dough can also be dropped by spoonfuls onto cookie sheet 2 1/2 inches apart.)
Mix and knead as for pie dough. Roll in balls the size of a marble. Place ball in sugar. Press into candy mold or press flat with fork, crisscross fashion.
Fry hamburger in patties as for regular hamburgers and drain. Combine cans of soup (add 3/4 can of water to each can of soup), onions, celery and green pepper. Cook until onions, celery and green peppers are tender. Crumble patties and add to soup mixture. Simmer on low until the mixture becomes thick. Add salt and pepper. Serve on slightly toasted open hamburger buns.
Preheat oven to 350°. In medium size saucepan, heat butter or margarine over low heat until melted. Remove from heat. With whisk, beat in syrup, sugar, eggs and vanilla until blended. Put nuts in bottom of pie shell. Carefully pour liquid over nuts. Bake 50 to 60 minutes or until knife inserted near edge comes out clean. Cool on rack.
Prepare brownie mix as directed on box (use "cake-like" directions). Set aside.
1. Beat the eggs briskly. Dissolve cornstarch in the milk and mix into the eggs along with the remaining ingred ients. 2. Pour into a well greased souffle pan. Cook in a 300° oven until a well tanned formed dome forms.
Combine cream cheese, powdered sugar and mayonnaise in large bowl; beat at medium mixer speed until smooth. Stir in cranberry sauce, pineapple and pecans. Fold in whipped topping. Spoon in foil lined loaf pan. Freeze 8 hours. Remove 10 minutes before serving and cut into slices. Makes 10 servings.
Preheat oven to 350°. Cut carrots into strips and steam them for about 8 minutes. Mix mayo, horseradish and water. Turn carrots into a baking dish; pour in mayo mixture and mix to coat evenly. Season lightly with pepper and sprinkle almonds over top. Bake for about 10 minutes and serve immediately.
Melt cheese and butter in double boiler or over low heat. Sift cocoa and powdered sugar (no lumps). Mix sugar/cocoa mixture into melted mixture and blend thoroughly (use your hands). Add nuts and vanilla; blend again. Press into 9 x 13-inch pans. Cut into squares. Yield: 7 pounds. Freezes well.
Put all the vegetables into a large bowl. Place vinegar, sugar and oil in pan and simmer until it reaches the boiling point. Stir and pour over vegetables. Refrigerate overnight.
Mix all ingredients, except chicken and paprika, in a 13 x 9-inch microwave-safe dish. Arrange chicken on top, meaty side up, in a single layer. Sprinkle with paprika. Cover with vented plastic wrap. Microwave on High for 25 to 30 minutes, rotating dish 1/2 turn twice until chicken is barely opaque in thickest part when tested with a knife. Let stand, covered, for 3 minutes, until opaque. Makes 4 servings.
Cream butter, sugar and eggs until fluffy. Add vanilla. Add dry ingredients and mix well. Drop with teaspoon and press with fork. Bake at 350° for 10 to 15 minutes.
Beat egg and stir in buttermilk and oil. Sift flour, sugar, baking powder, soda and salt together; add to liquid ingredients, beating until smooth. Pour lemon juice over grated apple and stir into batter. Bake on a lightly greased hot griddle, turning when pancakes are puffed and full of bubbles. Serve together with alternate layers of hot applesauce and brown sugar. Sprinkle the top with brown sugar. Makes 16 pancakes.
Layer the herbs and eggs in a glass jar with a tight fitting lid. Cover with the vinegar and seal. Let stand in a cool, dark place for 1 week before using. The eggs will then keep in the refrigerator for about 2 months. After the eggs are eaten, the vinegar can be used in salads or marinades. For variation, you can add a sliced lemon or a sliced onion.
Preheat oven to 350°. Mix soup and milk. Reserve 1/2 cup of mixture. Mix remaining soup mixture, rice, mushrooms with liquid and 1/2 of onion soup mix; pour into ungreased 9 x 13-inch baking pan. Put cut up chicken on top. Pour on remaining soup mix. Sprinkle rest of onion soup mix on top. Bake for 1 hour, covered with foil. Uncover and bake 15 minutes longer.
Brown ground beef and onion in frying pan. In a 10-inch casserole dish, combine cooked macaroni and beef mixture. Add 1 1/2 cans tomato sauce, water and seasoning. Toss. Sprinkle top with shredded Mozzarella cheese and toppings. Pour the rest of the sauce and spread. Bake at 375° for 15 minutes. Yields 6 to 8 servings.
Cut wings to make 2 pieces. Combine soy sauce, syrup, catsup, sherry, ginger and garlic. Place chicken in baking dish. Pour sauce over; coat well. Cover and refrigerate several hours. Bake at 375° in sauce, uncovered, for 25 to 30 minutes. Use extra sauce for dipping.
Cream butter. Add sugars and cream well. Add eggs one at a time. Sift flour. Add soda, baking powder and cinnamon to flour. Add dry ingredients to creamed mixture. Add oatmeal, dates, nuts and coconut. Let stand 15 minutes. Bake at 325° for approximately 12 minutes on a greased or aluminum foil covered cookie sheet. Cookies mellow as they are stored.
Salt and pepper chicken, then brown in oil. Then fry onions and 1 or 2 hot peppers. Boil together chicken, bouillon cubes, tomato paste, onions, vegetables and rice (salt according to taste). After bringing to a boil, turn heat low for about 30 to 40 minutes. Cover, stirring occasionally.
Drain and pour corn and green beans in a 2-quart baking dish. Combine pepper, soup, onion, sour cream and cheese. Pour over corn and beans. Mix well. Before putting in the oven, pour melted oleo over and sprinkle with crackers and almonds. Bake at 300° for 45 minutes.
Set aside 1 cup flour. Mix remaining ingredients. Add hot water and oil; mix. Add enough extra flour to make dough stiff. Knead about 5 minutes. Cover and let rest 10 minutes. Divide in half. Roll each into crust. Place on ungreased pan. Bake at 350° for 10 minutes. When cool, wrap and store in refrigerator for up to 1 week. Or cover with tomato sauce and your favorite pizza toppings. Bake at 425° for 18 to 20 minutes.
Use 9 x 13-inch ungreased pan. Spread pineapple over pan. Spread cherry pie filling over pineapple. Sprinkle dry cake mix over fruit. Sprinkle chopped nuts and/or coconut over cake mix. Do not mix. Cut margarine into chunks and cover mixture with it. Bake 55 minutes at 350°. If top is not crispy, turn oven up to 400° and bake 5 to 10 minutes longer. Watch carefully as it can burn easily. Cool and serve.
Put water and yeast together and mix well. Add oil, sugar and salt and mix well. Add 1 3/4 cups flour and stir in. Add extra flour and work up good. Pinch off by hand and shape into rolls. Put cooking oil in Corning Ware pan and grease sides of rolls. Let rise 20 to 30 minutes. Bake at 350° for 15 to 20 minutes.
Mix and place in a greased pan. Put chopped nuts on top. Bake in 350° oven for 40 to 45 minutes.
In medium mixing bowl, combine Ricotta cheese, 1/2 cup Mozzarella cheese, the egg and garlic powder. Mix well. Set aside. Spread 1/3 of sauce in bottom of 12 x 18-inch baking dish. Arrange 3 noodles on top. Spread with half the Ricotta mixture. Sprinkle with 1 cup Mozzarella cheese. Repeat layers once. Cover with remaining noodles. Top with sauce. Cover dish with plastic wrap. Microwave at High for 8 minutes. Rotate dish. Reduce to Medium-low for 30 to 35 minutes longer or until noodles are tender, rotating dish once. Sprinkle with remaining 1/2 cup Mozzarella cheese. Re-cover. Let stand for 10 minutes.
In large bowl, combine soup and milk. Mix well. Add chestnuts, mushrooms, noodles, chicken, pimiento and peas; stir until mixed. Put in 2-quart casserole dish. Sprinkle with cheese and almonds. Bake at 350° for 45 minutes until lightly browned and bubbly.
Cream butter; gradually add sugar and beat until fluffy. Add dry ingredients alternately with water. Fold in nuts and egg whites. Grease two 8-inch layer pans. Bake 30 to 35 minutes at 350°. Frost with any white frosting; sprinkle with 1/4 cup chopped walnuts.
Mix all ingredients; pour into greased 8 x 8 x 2-inch pan. Sprinkle with topping.
Preheat oven to 325°. Grease and flour angel food pan. Mix margarine, shortening and sugar until light and fluffy. Add eggs, one at a time, and continue to beat after each addition. This mixture will become very fluffy. Add dry ingredients and milk alternately until all is used, making the dry ingredients last. Add vanilla and continue to beat for at least 10 minutes. Turn batter into pan and bake in oven for 1 1/2 to 2 hours. Cool on wire rack. May frost, if desired. Buttercream icing is a great icing for this cake. Stores well. Serves 20.
I use small oval roaster for boiling spaghetti. In boiling water, cook onion and celery until tender. Add the spaghetti. Cook according to directions or boil a few minutes, stir often, turn off heat and cover. Steam will continue the cooking.