HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large sauce pan, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomatoes, broth, tomato sauce, picante sauce, sugar, basil and oregano. Reduce heat; cover and simmer for 10 minutes. Sprinkle with cheese. Serves 6.
In a medium-large saucepan, pour half of milk, rice and cinnamon sticks. Turn heat to high and cook until mixture starts to come to a low boil, stirring occasionally. When mixture starts to boil, begin to stir very frequently (almost constantly), adding milk when necessary. Cook for about 45 minutes, adding sugar to taste. When rice is done and pudding is a pretty thick consistency, pour into bowl. Let cool before putting into fridge. Excellent cold.
Preheat oven to 350°. Butter large casserole dish. Brown meat and season to taste (salt, pepper, chili powder and cumin). Add cream soups and Ro-Tel tomatoes; stir well and let cook about 30 minutes. Tear each tortilla into 4 pieces; layer 1/2 the torn tortillas in a 9 x 13-inch casserole dish, then top with 1/2 the meat mixture and grated Velveeta cheese. Repeat the layer, topping with grated Cheddar cheese. Bake at 350° until bubbly.
Beat eggs until light and fluffy; add other ingredients except butter. Dot unbaked pie shell with butter. Bake in slow oven, 325° for 40 minutes or until pie filling sets.
Mix altogether. Salt and pepper to taste. Pour into casserole dish. Bake at 350° for 1 hour. Top with cracker crumbs or French fried onions. Cook 10 minutes. Very good.
Drain olives. Form a soft dough with margarine, cheese spread and flour. Shape a small dough ball around each olive. Bake on cookie sheet for 10 minutes at 350° to 375°.
In bowl combine ingredients. Mix well. Chill. Freeze in ice cream freezer as manufacturer directs. Makes 12 servings.
Brown the ground beef and layer on the bottom of 9 x 13 pan. Sprinkle cheese on top. Pour soup (don't dilute). Layer Tater Tots on top. Bake at 350°, covered, 40 minutes and then uncovered 10 to 15 minutes.
Whip the cream. Add the sugar, then the other ingredients. Pour into a loaf pan and freeze.
Cook potatoes in boiling water for 10 minutes. Let cool. Peel potatoes and cut in finger size strips or 1/2-inch slices. Fry in hot oil until golden brown. Drain and sprinkle with salt or powdered sugar.
Break soda crackers rather coarsely into unbaked pie shell. Into a saucepan, put remaining ingredients. Bring to a boil and pour over crackers. Put top crust on and bake at 375° until done.
Boil chicken with salt. Debone and skin. Place in buttered casserole dish. Mix soup and sour cream. Pour over chicken. Crush crackers. Mix with poppy seed. Pour over soup. Melt butter. Pour over top. Bake for 30 minutes at 350°.
Empty strawberries into a medium-sized saucepan. Cook over medium-low heat 10 to 15 minutes, or until berries are thawed and can be broken apart. Stir occasionally with a wooden spoon. In a small bowl, combine the sugar and the cornstarch; mix well. Pour the mixture into the pan with the berries; stir with wooden spoon. Continue cooking over medium-low heat until mixture comes to a boil, about 5 to 10 minutes. Move pan from heat; add jam. Let stand 1 minute, then mix. Serve warm over ice cream or cake. Refrigerate leftover sauce in closed container. Re-use over a few days. Makes 2 cups.
Cook chicken in water with onion and celery seasoning. Remove all bones. Cook broccoli according to directions. Arrange chicken and broccoli by layers in greased baking dish. Place cheese on top. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle top with extra cheese and buttered bread crumbs. Bake at 350° for 30 to 40 minutes.
Preheat oven to 425°. Grease baking sheet. Sift flour, soda and salt into large bowl. Stir in sugar. In medium bowl mix melted butter, buttermilk and egg. Make a well in center of flour and pour liquid in. Using spatula gradually draw in flour mixture into the liquid. Mix well. Transfer dough to floured board and knead lightly. Divide in half and shape into 2 flat rounds. Should be 1/2-inch thick. Bake 20 to 25 minutes.
Bring margarine, cocoa and milk to a boil. Add sugar and vanilla. Mix until smooth and creamy. Ice cake while still very warm.
Brown sausage and drain. Sprinkle in spices. Add catsup and Worcestershire sauce. Cut cheese in chunks and add to sausage. Heat on low heat until cheese is melted. Put on party rye bread. (Can make ahead and freeze.) Bake at 350° for 10 minutes.
In a 2-quart saucepan, cook onions in margarine until tender. Add remaining ingredients; stir over low heat until cheese is melted and mixture is hot. Yields 4 (3/4 cup) servings.
In a large bowl, combine the cracker crumbs and butter. Pat 3/4 of the mixture into an ungreased 13 x 9 dish. Refrigerate.
Pour melted butter over pretzels. Sprinkle sugar over mixture and bake for 8 minutes at 400°. Remove and let cool. Beat together cream cheese and sugar. Add Cool Whip; mix well. Spread over cooled pretzel mixture. Make sure all edges and corners are covered.
Place chicken in 13 x 9 x 2-inch pan. Cover and cook at 350° about an hour; set aside to cool. Mix 2 soups, milk and salsa and set aside. After chicken has cooled, break into pieces leaving drippings in the pan. Tear tortillas into strips. Layer tortilla strips, chicken and sauce into pan. Top with grated cheese. Bake at 300° for 45 minutes.
Bring to boil and boil 5 minutes. Good for ice cream or milkshakes.
Sift flour, salt, sugar, cinnamon and baking powder together. Add the milk and melted butter to a well beaten egg. Stir into the dry ingredients. Bake in a greased 8-inch round layer pan in a 375° oven for 20 to 25 minutes. Sprinkle top with sugar and cinnamon.
Juice lemons in pitcher. Add sugar. Add warm water to pitcher and stir briskly until sugar is dissolved. Refrigerate until cold.
Use no salt. Bake at 350° for 2 hours or 250° for 6 hours (young deer) or for 8 hours (old deer).
Peel and core apples. Coarsely chop and measure 1 3/4 cups into large bowl. Add sugar, let stand 10 minutes. Sift flour, add soda, salt, cinnamon, nutmeg and allspice. Blend butter and egg into apple mixture. Add flour, stirring just until well blended. Fold in raisins and nuts. Pour into greased 8-inch pan. Bake at 350° for 50 to 55 minutes.
Preheat oven to 350°. Mix cake mix with melted margarine, 1/3 cup evaporated milk and chopped nuts. Stir by hand. Put 1/2 of dough into 9 x 13-inch pan and bake for 6 minutes. Sprinkle chocolate chips over baked crust.
Cut up chicken in small pieces and stir fry in pan with onions. Mix together soup, sour cream and chilies, cover bottom of 9 x 13 pan with half of mixture, fill tortillas with chicken and roll up, place in dish and cover with remaining soup mixture. Top with cheese and bake at 350 degrees for 30 mins.
Stir together first 3 ingredients. Lightly coat cutlets. In large skillet, saute garlic in oil over medium-high heat for one minute. Discard garlic. Add cutlets and cook 2 to 3 minutes, turning once, until slightly brown. Remove and keep warm. Stir in juice or wine. Stir constantly for 2 to 3 minutes, until thickened and liquid reduces. Stir in parsley. Pour over cutlets. Serve on a platter.
Alternate scoops of vanilla, raspberry and chocolate ice cream into 6 tall glasses. Drizzle the syrup over the top.
Cook dates and sugar in water until thick. Mix all other ingredients together (with your hands) until crumbly. Put half of mixture evenly on a cookie sheet; pat down. Spread date filling over this. Crumble rest of mixture over filling. (Nuts may be sprinkled on top if desired.) Bake in 350° oven about 20 minutes until brown.
Spread rolls on cookie sheet. Bake at 350° for 10 to 15 minutes. Cool. Mix remaining ingredients. Spread on crescents. Top with vegetables and cheese -- broccoli, cauliflower, mushrooms.
Mix butter, 1 cup peanut butter, crackers and sugar and pat into a 9 x 13 x 2-inch deep pan. Melt chocolate chips along with 1 cup peanut butter and pour over top mixture. Let it set until top mixture is firm (in refrigerator).
Beat egg whites until stiff.	Add vinegar. Gradually add sugar and 1 teaspoon vanilla. Beat well. Fold in chopped nuts and Ritz crackers.	Spread in buttered 9 x 9-inch pan and bake at 350° for 30 to 35 minutes.	Remove from oven and cool. To whipped cream, add 1/2 teaspoon vanilla, instant coffee and powdered sugar. Whip until stiff.	Spread over cooled torte shell. Chill in refrigerator and add chocolate morsels before serving.
Fry pork chops and drain off fat. Place in bottom of casserole dish. Peel and slice potatoes (round) and place on top of pork chops. Add small amount of milk to mushroom soup and pour over potatoes. Bake at 350° for approximately 1 hour.
Mix all ingredients. Cook in a slow cooker on low all day (about 6 to 8 hours). Take a few of the beans out and mash them; add to the other beans to thicken gravy. Serve over cooked rice.
In a skillet cook and stir meat and onion in butter until browned. Stir in flour, salt, garlic, pepper and mushrooms. Cook 5 minutes. Stir in soup; heat to boiling, stirring constantly. Reduce heat; simmer for 10 minutes. Stir in sour cream. Heat through. May be served over noodles if desired.
Saute onion, green pepper and rice (from box) in bacon drippings. Add remaining ingredients and mix well. Bring to boil, then reduce to simmer.
*These cookies (24) should be chocolate cream filled cookies and be chopped as fine as can be done.
Place eggplant in a colander and sprinkle with coarse salt. Let stand for 1 hour. Pat dry with paper towels. Heat 1/2 cup oil in large skillet over medium heat. Saute eggplant until almost tender. Add oil as needed. Heat the remaining 1/4 cup oil in same skillet over low heat. Add onions, garlic and green peppers and saute just until softened, about 10 minutes. Add to the casserole with oil.
Mix shortening, flour, water, vanilla and pecans. Form into balls. Place on cookie sheet. Bake 20 to 25 minutes at 325°. Roll in confectioners sugar.
Blend flour and Crisco shortening. Add blended in egg, cold water, vinegar, salt and sugar. Mix into flour. Divide into 3 balls. Should be soft dough. If needed, add few drops of water. Roll out between 2 sheets of wax paper. Bake at 350° for pie shell or if fruit pies, bake at 350° until brown.
Blend butter into syrup; stir in peanut butter, salt and vanilla. Mix well until creamy. Stir in 10x sugar. Turn candy onto pastry board; knead until blended and smooth. Add nuts gradually, pressing and kneading into dough. Press candy into greased 8-inch square pan. Chill for 1 hour. Cut into squares. Yield: 2 pounds.
Beat egg whites in bowl until it peaks. Mix egg yolks and honey and	fold in egg whites. Add whipped cream when ready to serve. Top with nutmeg.
Sift dry ingredients together and add chopped gumdrops. Cream butter. Add sugars gradually. Beat in egg and vanilla. Blend in gumdrop mixture. Mix in nuts, oatmeal and coconut. Shape into 1-inch balls. Place 2 inches apart on cookie sheet (greased) and flatten with a fork. Bake at 350° for 10 to 12 minutes. Cool on rack. Makes 4 dozen 3-inch cookies.
Clean and remove stems from mushrooms. Dip caps in melted butter. Mix together 1/4 pound cream cheese, 2 tablespoons milk and 1/4 cup grated cheese. Stuff the mushrooms. Brown in oven at 350° for 10 to 15 minutes or until brown.
Mix together cake mix, 1 egg and butter by hand. Pat mixture into 11 x 14-inch pan. Mix sugar, cream cheese and 2 eggs with blender. Pour over cake mix. Preheat oven to 350° and bake for 40 minutes.
Skin and seed the avocados. Dice tomatoes. In bowl, mash avocados with lemon juice. Stir in tomato, salt, onion, garlic, chilies, and pinch of cilantro. (To make it spicy, substitute jalapenos for the chilies.)
Beat egg whites until stiff and set aside. In a large bowl, beat 3 egg yolks with water until bowl is full. Add sugar gradually while still beating until it mounds. Add vanilla and flavoring. Add baking powder and salt to flour, then add a little at a time, to egg mixture. Fold in beaten egg whites.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and baking soda. Mix together all ingredients. Add chocolate chips, Hershey bar and nuts. Bake on an ungreased cookie sheet. Bake golf ball size cookies. Place 2 inches apart. Bake at 375° for 6 minutes.
Combine cake mix, flour and jello. Combine eggs, water, vegetable oil and strawberries. Combine dry ingredients with wet. Mix well. Bake at 350° for 20 minutes.
Drain syrup from pineapple and mandarin oranges into measuring cup. If necessary, add water to make 1 2/3 cups. Empty pudding mix powder into saucepan. Stir in syrup. Stirring frequently, bring to a boil over medium heat. Mixture will bubble & become clear & thick. Cook, stirring for 1 minute. Remove from heat, stir in pineapple & mandarin oranges. Let cool, then refrigerate several hours or overnight. Add sliced bananas just before serving.
In large skillet melt butter, add celery and stir over medium-high heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper; mix well. Stir in vegetables and chicken/turkey, heat through. Spoon in 12 x 8-inch baking dish. Heat oven to 375°. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Arrange biscuits over hot filling. bake for 20 to 25 minutes, or until biscuits are golden brown.
Cut meat 1 inch long by 1/4 inch thick. Coat with flour, garlic and pepper. Brown in large skillet. Remove meat. Brown onions in same pan. Slowly stir in water, soup and mushrooms. Cook until hot. Add meat and simmer 20 to 30 minutes or until meat is tender.
Mix all together and drop by tablespoonfuls onto cookie sheet (I spray Pam on mine). Bake at 450° for 10 minutes. When done, brush tops with melted margarine (1/4 cup), 1/2 teaspoon garlic salt and parsley.
Brown sausage and drain. In a 9 x 13-inch casserole dish, layer the rice, onion, celery and soup mix, in that order. Over this, pour the water. Top with the browned sausage. Bake at 375° for 45 minutes. Remove from oven and spread the cream of mushroom soup on top. Top with almonds and bake 15 minutes longer.
In a large bowl combine mustard, vinegar, oil, onions, garlic and tomato. Let stand one hour at room temperature. Cook pasta according to directions and add green pepper, broccoli and pea pods to pasta and water for the last minute of boiling. Add drained pasta and vegetables to mixture. Toss lightly. Serve immediately. Garnish, if desired. Serves 4 to 6.
Combine butter and sugar in a large mixing bowl. Beat well, preferably with an electric mixer until butter and sugar are light and creamy. Add eggs, one at a time, beating well after each addition. In a separate bowl combine the flour, baking powder and salt. In a large measuring cup or glass, combine the milk and the vanilla. Alternately add the flour mixture and the milk mixture to the butter mixture, mixing well after each addition, beginning and ending with the milk mixture. It is very important that everything be very thoroughly combined. Pour batter into a greased tube or Bundt cake pan. To bake, bake 10 minutes at 275°, then without opening oven, increase temperature to 300° for 10 minutes, then finally increase temperature to 350° and continue baking for 60 more minutes. Total baking time = 1 hour, 20 minutes. Let cool in pan 10 minutes, then transfer to a plate. Sprinkle with powdered sugar.
In a medium-size bowl, beat eggs. Add flour, salt, milk and cheese. Rinse chilies and remove seeds. Place chilies in a greased 13 x 9-inch baking dish. Pour egg mixture over chilies and bake at 350° for 40 minutes.
Pare eggplant and cut into 1/2-inch slices. Cook in boiling salted water about 15 minutes or until tender. Drain well and mash. Add eggs, milk, breadcrumbs, onion, salt, pepper and cheese. Blend well. Place in a greased 1 1/2-quart casserole. Combine butter and cracker crumbs. Sprinkle over top. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Boil squash and onion in salted water until tender, drain and mash. Add margarine, soup and most of the crumbs. Pour into buttered casserole. Sprinkle with remaining crumbs. Dot with additional margarine. Bake at 375° for 20 minutes.
In a large skillet, heat oil. Add pureed garlic and oregano. Saute for 5 minutes. Add tomatoes broken up with spoon and the liquid from the canned minced clams (reserve the clams), parsley, salt and pepper. Simmer, uncovered, for 1 hour. Toward the end of the hour, cook pasta. Add the tablespoon salt to boiling water and gradually add pasta. Cook, uncovered, 10 to 15 minutes, stirring occasionally until tender. Don't overcook. Add canned minced clams to sauce and simmer for 5 minutes just to heat through. Drain pasta and spoon in individual plates. Spoon sauce over top and sprinkle with balance of chopped parsley and Parmesan cheese, if desired. Makes 4 servings.
Forty-five minutes before serving: In hot oil, cook onion, pepper and garlic until tender. Add tomatoes plus liquid, wine, parsley, salt and basil; heat to boiling. Reduce heat to low; cover and simmer 15 minutes.
Sift dry ingredients into a 9 x 13-inch ungreased cake pan. Mix well with a fork. Make 3 wells in mixture and add vanilla in 1st well, vinegar in 2nd well and oil in 3rd well. Pour water over all and mix with a fork. Bake 40 to 45 minutes at 350° or until center springs back.
Dissolve yeast and sugar in warm water. Add oats to boiling water. Cool slightly. Add honey, margarine and salt. When lukewarm, add yeast and stir in flour. Add additional flour as you knead mixture until it is not sticky. Place back in bowl. Cover and let rise until twice the size. Knead again and form 2 loaves. Place in greased 9 x 5 x 3-inch loaf pans. Cover and let rise again. Bake at 450° for 15 minutes or 375° for 30 minutes.
Boil rice in 2 quarts water with a dash of salt and a teaspoon of oil. Drain and mix with milk, sugar and egg. Bring to a full boil and boil for 1 minute longer. Remove from heat. Add vanilla and optional raisins. Cool, stirring occasionally. Serve warm or cold.
Scald milk and add oleo. In large bowl, cool milk lightly; add yeast and mix well. Add sugar, salt and eggs; beat well. Add 4 cups flour at one time; beat with wooden spoon. Add 4 more and beat. Add last 2 cups and mix in bowl, then knead on a lightly floured board. Return to bowl; cover and place in refrigerator overnight.
Mix first three ingredients. When ready to serve, add ginger ale. Double or triple this recipe for large crowds.
Cream Crisco and sugar. Add eggs and flour, then add other ingredients. Pour into 2 Bundt cake pans.
Combine brown sugar, butter and evaporated milk in a 3-quart saucepan. Cook over medium heat, stirring constantly until mixture reaches soft ball stage (238°). Remove from heat; stir in butterscotch morsels and marshmallow cream. Beat vigorously with a wooden spoon until mixture is smooth and just begins to cool. Stir in chopped pecans, brickle chips and vanilla. Spread mixture evenly into 2 buttered 8-inch square pans. Cool completely and cut into squares. Store in an airtight container. Yields 3 pounds.
Mix and cook sugar, milk and salt until it boils. Boil 5 minutes. Remove from heat and add remaining ingredients. Mix until smooth and spread in buttered pan. Chill.
Brown hamburger and onion until no longer pink. Cook noodles according to directions. Drain. Alternate layers in order given and cook for 5 hours on low in 4-quart crock-pot.
Dip the pieces of chicken in milk; coat with flour. Place in shallow baking pan; salt and pepper to taste. Bake in 350° oven, uncovered, for 1 hour. Heat in saucepan the pineapple and cinnamon. After chicken has baked for 1 hour, pour pineapple mixture over it and bake another 30 minutes.
Scrub beets good. I used wire brush. Cook beets until tender. Reserve juice to use to pickle beets. Boil beets 10 minutes in the sugar, vinegar and juice. Hot pack and seal.
Melt butterscotch morsels over low heat. Stir in noodles and nuts. Drop by spoonfuls on wax paper. Let cool.
Melt chocolate over double boiler and let cool. Beat 2 eggs and add to chocolate. Separate 4 eggs. Let whites stand at room temperature. Beat egg whites until peaks form; add rest of yolks to chocolate mixture. Add beaten egg whites to chocolate. Beat heavy cream until whipped and fold everything together and refrigerate. Pour into a mold pan.
Preheat oven to 400 degrees. Split muffins in half, place split sides up in a shallow baking dish. Spoon spaghetti sauce onto the muffins, spreading it to the edges. Top each muffin with a slice of cheese. (Trim cheese slices so they are the same size as the muffins.) Bake for 8-10 minutes or until cheese is browned slightly at the edges.
Crust: Mix graham cracker crumbs, 3 tablespoons sugar and melted butter; press firmly into 9-inch spring-form pan. Bake at 325° for 10 minutes.
In blender sprinkle unflavored gelatine over water. Let stand 2 minutes.
Set your electric skillet at 280°. Combine margarine, cream and sugar. Boil 5 minutes, stirring constantly. Unplug your skillet from heat. Add marshmallows, peanut butter and vanilla. Beat until ingredients are smooth and has lost it's shine. Pour onto slightly buttered platter. Let cool.
Combine food coloring and chocolate drink; let stand. Mix shortening, sugar, eggs and cocoa paste. Beat buttermilk; add to sugar mixture. Add flour, salt and vanilla; beat well. Mix in by hand the soda and vinegar. Pour into two 8-inch greased baking pans. Bake 30 to 35 minutes at 375°.
Cook penne until al dente. Keep warm while preparing chicken. Saute chicken in olive oil, lightly browning one side, then turn over. Add garlic, salt, pepper, red pepper and broccoli. Cook half a minute. Add stock and butter. Continue to saute until broccoli is cooked. Toss in pasta and grated cheese. Serve at once. Serves 1.
Combine cake mix with 6 tablespoons oleo and 1 cup oatmeal. Mix until crumbly. Reserve 1 cup crumbs for topping. Add 1 egg to remaining crumbs. Mix well. Press into pan. Pour pie filling over crust. To reserved crumbs, add 1/4 cup oatmeal, 2 tablespoons oleo, nuts and brown sugar. Mix. Sprinkle over pie filling. Bake at 325° in a 9 x 13-inch glass pan for 30 to 40 minutes. Serves 8. Serve as bars or with whipped cream.
Heat oven to 450°. Mix Bisquick, water and cheese and drop by large spoonfuls onto a greased baking sheet. Bake 8 to 10 minutes.
Mix everything together well. Drop 1 teaspoon of batter onto greased cookie sheet. Bake for 15 minutes at 350°.
Cream butter until soft. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each. Put fruit, nuts, raisins and coconut in large bowl; dust with 1/2 cup of the flour. Sift remaining flour with baking powder and salt; add alternately to butter-sugar-egg mix with pineapple juice. Begin and end with flour. Add floured fruits, nuts and rum; stir only until well blended. Grease and flour pans or use paper cups 2/3 full. Top with half cherry and press down. Bake at 300° for 20 to 30 minutes.
In large bowl, stir together egg whites, oil, sugar, yeast mixture, salt, water and flour until dough pulls away from side of bowl. Cover; refrigerate dough at least 12 hours. (Dough may be kept in refrigerator several days.) On lightly floured surface, roll dough into balls, 2 inches in diameter. Place balls 1/2 inch apart in 2 round greased cake pans, 8-inch each. Let rise in warm place 2 hours before baking. Bake at 375° for 10 to 15 minutes or until lightly browned. Yields about 2 1/2 dozen (depending on size rolls).
Chop potatoes into very small pieces; saute in butter with diced onion, pepper and diced garlic clove. When potatoes are almost cooked, add beef, crumbled. Cook until beef is done; drain. Serve with salad and a vegetable. Serves 4 to 6.
Chop broccoli, cauliflower and bacon. Mix well with cheese. Sprinkle with garlic powder. Combine mayonnaise with sour cream and mix well. Refrigerate several hours before serving. Keeps 2-3 days in refrigerator.
Mix lemonade and condensed milk together. Beat for 1 minute. Add whipped topping, mixing well. Pour into pie shell. Refrigerate 4 hours.
Cream butter and sugar. Add eggs, flour, buttermilk and vanilla. Pour into unbaked pie shell and bake at 325° until light brown.