HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage and drain. Mix remaining ingredients together and then mix cooked sausage into ingredients; mix well. Put in 9 x 13 casserole dish and top with a little grated cheese. Bake at 350° for 30 minutes. You can mix this the night before and put in the refrigerator and bake the next day. If you put it in the oven cold, it will take longer to cook.
Mix the sugar and cornstarch in saucepan. Stir the water and fruit juice in gradually. Boil for 1 minute, stirring constantly. Stir in the almond flavoring and food coloring, if desired. Use over cake slices or ice cream.
In a skillet, cook beef and onions over medium heat until meat is no longer pink. Drain. Stir in taco sauce, chilies and salt. Cover and cook over medium-low heat for 6 to 8 minutes or until heated through. Spoon over chips. Sprinkle with cheese Yield: 2 servings.
Saute corn, onion and green peppers in 4 tablespoons of butter for 5 minutes. Sprinkle with the flour and mix well. Slowly add milk. Cook until thickened. Simmer 20 minutes. Add salt and pepper. Add 1 cup cream and 2 tablespoons of butter just before serving.
Combine sugar and corn syrup. Cook and stir until dissolved. Remove from heat. Blend in peanut butter, then stir in cereal. Spread in an 11 x 7 x 2-inch pan.
Combine sugar, cornstarch, flour and salt and add milk. Cook over low heat. Stir constantly until mixture thickens and boils. Cook 2 minutes longer. Remove from heat; stir a small amount of mixture into beaten egg yolk. Return to hot mixture. Cook one minute. Add peanut butter. Put in baked shell.
Grease bottom only of 13 x 9-inch pan. Sprinkle coconut and pecans over bottom and set aside. Mix cake mix as directed and pour over pecans and coconut. In large bowl, mix cream cheese, oleo, powdered sugar and vanilla. Spoon on top of unbaked cake mix. Do not spread. Bake at 350° for 40 to 45 minutes. Should test done in the middle.
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes or until tender. Meanwhile, in another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain potatoes and place in a serving bowl. Add cream sauce and toss gently. Sprinkle with paprika and parsley. Yield: 6 servings.
Mix together dry ingredients; remove 1 cup. Add buttermilk with soda. Mix with dry ingredients; add egg and vanilla. Sprinkle the 1 cup of crumbs on top of cake after you put it in baking pan. Bake 45 minutes at 350°. If baking in a glass dish, use 325° oven.
Blend vegetable oil, sugar and vanilla in a bowl. Add eggs and beat well. Combine flour, cocoa, baking powder and salt. Mix well. Spread into a greased 9-inch square pan. Bake at 350° for 20 to 25 minutes.
Bring sugar and syrup to boil. Remove from heat; stir in peanut butter. Pour over corn flakes. Mix and drop by spoon on waxed paper (buttered). Allow to cool.
Mix first 5 ingredients. Roll in 1-inch balls and put in freezer until cool. Take out of freezer and dip in Hershey bar which has been melted with the paraffin. Put on wax paper.
Remove wrappers from caramels and combine with 1/3 cup milk; melt and stir. Combine cake mix with remaining milk and butter. Mix dough until it holds together. Stir in nuts.
Cut sausage in bite size pieces. Put into a large skillet with water and bring to boil. Cover, reduce heat and simmer for 4 to 5 minutes, stirring once, until the sausage is no longer pink. Remove skillet from heat; strain off water and sausage fat.
In large saucepan, combine water, lemon pepper seasoning and cumin seed. Bring to a boil. Add chicken. Reduce heat to low. Cover and simmer 20 to 30 minutes or until chicken is tender and juices run clear. Remove chicken from bones. Cut into 1-inch pieces. Return chicken to saucepan. Spray medium skillet with cooking spray. Heat until hot. Add garlic. Cook and stir 1 minute. Add to chicken mixture. Add onions to skillet. Cook and stir until tender. Add cooked onions, corn, chiles, cumin and lime juice to chicken mixture. Bring to a bowl. Add beans. Cook until thoroughly heated.
Cream cheese and butter together. Add sifted flour that has been sifted 3 times with red pepper. Add Rice Krispies. Make into small balls the size of a nickel. Flatten with fingers. Bake on an ungreased cookie sheet for 10 minutes at 350°.
Cook chicken about 1 hour or until very tender. Retain broth. In a large bowl, beat eggs until frothy. Add flour (1/2 cup at a time); it will make a stiff dough. Using a lot of flour on your rolling pin and surface, roll until 1/8-inch thick or less. Let set while you bone the chicken into bite size pieces. Bring broth to a boil; add cubes and parsley. Cut noodles into 1-inch strips and drop in. Boil for 15 minutes. Cover and simmer for 1/2 hour.
Heat oven to 350°. Spread chicken pieces with sour cream, then roll them in cracker crumbs. Melt butter in large Pyrex dish or jelly roll pan. Lay chicken pieces 1 at a time in melted butter and immediately turn buttered side up. Bake 1 hour; needs no turning. Yields 6 servings.
Mix all. Pour into loaf pan and bake at 300° for 1 hour and 15 minutes.
Mix the ingredients together. Bake in a 325° oven for approximately 1 hour.
Prepare cake mix as directed on package plus add 3 tablespoons creme de menthe. Bake in 9 x 13-inch pan as directed on package. Cool.
Shred lettuce very fine. Place in bottom of dish. Cover with thick layer of chopped tomatoes. Dump on beans (drain half juice off kidney, none off chili beans). Cover with thick layer of cheese. Pour dressing over; do not toss. Cover with Fritos. Beat when refrigerated 30 minutes to 1 hour (without Fritos). Good with picante sauce.
Debone and skin chicken pieces. Flour, salt, pepper and sprinkle chicken with paprika. Brown in fat. In an electric skillet, mix mushroom soup and milk until it makes a gravy. Put in browned chicken. Sprinkle with thyme. Slice onions over the top. Put lid on and cook slowly for 2 hours. Serve with rice or noodles.
Boil 2 cups water. Add Jell-O to dissolve. Add rest of water, sugar, pineapple juice and bananas. Then add Sprite and strawberries. Put sherbet ice cream in mixture and let melt as you serve it.
Cook hamburger and sausage. Add to tomato sauce. Then add Ricotta cheese. Bring to a boil. Simmer for 2 hours. Cook lasagna noodles, then drain. Use a 13 x 9 x 2-inch pan. Put a little of sauce on the bottom of pan, then layer the noodles, sauce and cheese; do this 3 times. Cover with foil. Bake at 350° until cheese is melted and it is heated through. Serve with garlic bread and a salad.
Prepare Jell-O according to package instructions. Pour half mixture into bowl and refrigerate for 10 minutes. Meanwhile, pour remaining Jell-O into another bowl. Fold in whipped topping (8 ounces). Place this bowl in refrigerator for 15 minutes. Back to plain bowl of Jell-O. Once Jell-O has set up somewhat, add in strawberries and pineapple. Gently fold in remaining Cool Whip. Pour Jell-O fruit mixture into pie crust. Once the other mixture has chilled for 15 minutes, remove from refrigerator and pour over 1st layer. Chill for 4 hours.
Mix ingredients together. Roll into balls, then roll in cinnamon; place on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Sift flour, baking powder and salt together. Cream shortening with sugar until fluffy. Combine milk, water and vanilla. Add sifted dry ingredients and liquids alternately, in small amounts, beating well after each addition. Beat egg whites until stiff, but not dry; fold into batter.
Combine cornmeal, flour, baking powder, soda, salt and sugar in a large bowl. Make a well in the center of the mixture. Combine egg whites, yogurt and oil; add to dry ingredients, stirring just until moistened. Spoon mixture into muffin pans coated with spray. Bake at 425° for 12 to 14 minutes, or until golden brown. Remove from pans immediately. Makes 1 dozen; 1 muffin counts 1 bread, 1 fat and 25 optional calories.
Chop artichoke hearts finely and mix all ingredients well. Place in small, ovenproof crock and bake at 350° for about 45 minutes. Must be heated through. Serve with your favorite crackers.
Brown meat with onion in 4-quart Dutch oven or saucepot on medium-high heat; drain. Reduce heat to medium-low. Stir in tomatoes, beans, tomato paste, water, chili powder and cumin. Cover; simmer 10 minutes or until thoroughly heated. Stir in process cheese until melted. Spoon over macaroni. Top with sour cream. Makes 12 servings. Prep time: 10 minutes. Cooking time: 20 minutes.
Mix together all ingredients except butter and chicken. Dip each piece of chicken into melted butter, then into bread crumb mixture. Be sure each piece is well coated. Arrange in shallow roasting pan; pour any remaining butter over all and bake about an hour, until fork-tender, in 350° oven. Turn if you wish or baste with drippings. Makes four to six servings (or 2 to 3 if you live in my house!)
Stud 3 oranges with cloves. Bake in pan with a small amount of water for 30 minutes at 325°. Heat cider and cinnamon. Bring to a boil. Simmer, covered, for 5 minutes. Add remaining ingredients. Simmer uncovered 5 minutes. Pour in punch bowl and add hot oranges. Makes 40 cups.
Cut steak into 4 to 6 pieces. Dip steak in water and roll in Bisquick. Brown in Crisco in a large skillet. Salt and pepper steak while browning. Chop green pepper and onion together in a small bowl. Put browned steak and drippings in a large pan. Put green pepper, onion, soup and water over meat. Cover with foil. Cook in 375° oven about 1 to 1 1/2 hours, or until fork-tender.
Make slits in top of roast with tip of knife; insert garlic cloves. Sprinkle roast with salt and pepper. In large skillet brown meat on both sides in hot oil. Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon and allspice. Pour mixture over meat in skillet. Cover and simmer for 1 1/2 hours or until meat is tender. Remove meat to cutting board; keep warm. Bring juices in skillet to boiling; boil, uncovered, about 5 minutes or until liquid is reduced to 3 cups. Remove garlic cloves from meat, if desired. Slice meat. Spoon some of the sauce over the meat; serve remaining sauce with spaghetti.
Mix all together in blender. Pour in mold and freeze. (Can use bundt pan). Turn onto platter of curly lettuce just before serving.
Drain juice from pears. Heat juice to boiling point. Pour over gelatin and stir until dissolved. Cool. Mix cream cheese and cream until smooth. Add gelatin and beat until blended. Chill to thicken. Pour in drained, mashed pears and whipped cream. Pour into mold. Garnish with cherries.
In a medium saucepan, combine sugar and cornstarch. Add water and blueberries. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in lemon juice. Cool slightly. Yields 2 cups sauce. Serve over pancakes, ice cream, waffles, etc.
Sift flour, baking powder, sugar and salt into a large bowl. Make well in the middle of flour mixture and add buttermilk, eggs and melted butter. Mix gently. Fold in blueberries. Spoon batter into well-greased muffin tins. Bake in a preheated 400° oven 20 minutes or until done. Serve muffins warm.
Place beans in a very large heavy kettle; add water, cover and soak overnight. Next day, add onions, green pepper, celery, ham, sausage, salt, cayenne pepper and black pepper to the beans in their soaking water. Bring to boiling over high heat, lower heat so that liquid ripples gently. Cover and simmer 2 1/2 hours. Uncover, stir well, turn heat to lowest point and cook, uncovered, about 2 1/2 to 3 hours longer, stirring now and then, until the beans are very soft and mixture is about the consistency of chili. Stir in onion tops and cook, uncovered 10 minutes, then mix in parsley and cook for 10 minutes more, stirring frequently. Dish up the red beans and rice separately and put out big bowls so every one can help himself to as much rice as he wants. Ladle the red beans on top.
In bowl, combine and mix soup and paprika. Grease a 2-quart oblong dish. Slice potatoes with skin on in 1/4-inch slices. Pour soup over potatoes. Sprinkle shredded cheese on top. Cover with foil. Bake at 400° for 45 minutes. Uncover and bake for 10 minutes, until potatoes are tender. Test with fork.
Mix pineapple juice, grapefruit juice, sugar and Kool-Aid in a gallon container. Add enough water to fill container.
Season chicken pieces with salt and pepper and garlic powder. Mix milk, soup and wine together. Place chicken in baking pan. Pour mixture over chicken. Bake at 300° for 1 1/2 hours. Garnish with paprika.
Mix all ingredients in large bowl except for the 2 eggs. Mix in enough salad dressing or mayonnaise to hold together. Slice remaining 2 eggs on top. Refrigerate.
Blend sugar and cinnamon. Grease 10-inch Bundt pan and dust with about 1 tablespoon of sugar and cinnamon mix. Blend cake mix, applesauce and eggs until moistened. Beat as directed on package. Pour about 1/2 batter in pan. Sprinkle with remainder of sugar-cinnamon mixture. Drizzle with remaining batter. Bake at 350° for 35 to 45 minutes.
Combine chicken, onion, parsley, curry powder, mustard and paprika in a bowl. Add mayonnaise, 1 tablespoon at a time, blending thoroughly. Make into balls using 1 teaspoon of the mixture. Cover and refrigerate until thoroughly chilled.
Steam the zucchini and onion over boiling water for 2 to 3 minutes until just tender.
Mix ingredients and bake in greased pan for 35 minutes at 350°. Cut in small squares while warm, like brownies.
Mix molasses, boiling water and soda; pour into bottom of unbaked pie crust. Blend flour, brown sugar and butter by rubbing together with hands. Sprinkle lightly over molasses mixture. Bake in 350° oven 40 to 45 minutes or until crumbs are brown. Liquid will cook through crumbs, making a cake like texture. Serve warm with whipped cream.
Saute ingredients except noodles. Add cooked noodles. Put into buttered casserole and sprinkle one cup cheese over top and place in oven at 400° for 20 minutes or until cheese melts.
Beat cream cheese until smooth. Beat in the sugar, sour cream, vanilla and whipped topping. Pour into a graham cracker crust and refrigerate 4 to 5 hours until set. Top with your favorite fruit topping.
Brown ground meat; drain fat. Add bell pepper, onion, salt, pepper, tomatoes and Velveeta cheese. Simmer on low heat for 15 minutes. Place flour tortillas, one at a time, in hot cooking oil for about 5 seconds. Drain on a paper towel. Put a small portion of the meat mixture on the bottom of a long casserole dish. Add about 2 tablespoons of meat to each tortilla; roll up tortilla and place in the casserole dish. Top with remaining meat mixture and Cheddar cheese; bake for 30 minutes.
Mix together soups, tomato sauce and can of tomatoes in saucepan and heat. Saute together onion, mushrooms and bell pepper. Add to soup mix. Mix together cooked spaghetti and deboned chicken and place in large casserole dish. Pour into casserole the soup mixture and top with grated cheese and heat in oven at 350° until hot and bubbly and cheese has melted.
Cook and bone chicken; reserve 1 cup broth. Combine soups and green chilies with chicken meat. Add spices, peas and carrots with broth. Preheat oven to 350°. Cover bottom of 2 1/2 or 3 1/2-quart baking dish with corn chips, then alternate the combined mixture with cheese and chips in layers, ending with cheese. Sprinkle top with onion rings and bake 50 minutes in 350° oven.
Combine ingredients. Fry in deep oil (push off by teaspoon, one at a time). These hush puppies will turn over in oil by themselves.
Combine sugar, oil and eggs. Beat until creamy. Sift dry ingredients; add alternately with milk to creamed mixture. Stir in vanilla, nuts and dates. Bake at 350° for 45 minutes in a 9 x 13-inch greased pan. Cool and spread with icing.
Combine all ingredients and beat until smooth.	Makes a delicious dip for apples. Keep stored in refrigerator.
Saute ground beef and garlic in oil, then add next 5 items and simmer 20 minutes. While simmering, cook noodles in boiling, salted water about 15 minutes; drain. Now fill 3-quart casserole dish (buttered or sprayed with Pam) with alternate layers of noodles, cheese, tomato sauce, and Parmesan, ending with a layer of sauce and Parmesan. Bake, uncovered, at 375° for 20 minutes.
Place half the macaroni in bottom of a large Pyrex dish. Add half the corned beef and half the onion. Add half the butter and half the soup mixture. Repeat layers. Top with grated cheese, potato chips or bread crumbs. Bake at 400° for 30 minutes.
Cream sugar and butter. Add mashed bananas and eggs; mix well. Dissolve baking soda in boiling milk. Add to butter and egg mixture, along with flour. Pour batter into two 8 1/2-inch cake pans and bake in a preheated 350° oven for 20 to 30 minutes, until browned and center springs back when touched.
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover. Refrigerate for 2 hours. Makes 3 cups. Serve with chips, crackers on pumpernickel bread.
Cook strawberries, 1/3 cup sugar, cornstarch and lemon juice until mixture thickens; add red food coloring. Beat cream cheese, 1/4 cup sugar, salt, vanilla and milk in mixer until soft and creamy. Line baked pie shell bottom and sides with cream cheese mixture. Place peach slices on top of cream cheese mixture. Then add berries mixture last, after it has cooled. Serve with whipped cream.
Cut meat into thin strips. In skillet, brown meat, mushrooms and onion in butter; season with	salt and pepper. Add broth (rinse can out with water and add). Cover; simmer 1 hour or until meat is tender. Gradually blend 1/4 cup water into 2 tablespoons flour.	Slowly add to meat. Stir until thickened. Slowly blend in sour cream. Serve over noodles (regular), chow mein, or mashed potatoes. Makes 4 servings.
Peel and cook pumpkin in water until tender (drain). Mix remaining ingredients. Pour into unbaked crust; cook at 375° until set, then 325° for about 1 hour.
Cream butter. Add sugar and vanilla, cream until light and fluffy. Add flour and walnuts; mix well. Roll into 2 inch balls and place on ungreased cookie sheet. Bake at 325 for 18-20 minutes or until lightly browned.
Brown ground beef and onion; salt and pepper to taste. Drain well. Place in bottom of square casserole dish. Place vegetables on top. Cream potatoes and spread on top of vegetables. Top this with shredded sharp cheese. Bake, uncovered, approximately 30 minutes or until bubbly and cheese is melted.
Mix all ingredients in a large bowl. Pour into 9-inch uncooked pie shell. Bake at 300° for 1 hour.
Layer in crock-pot. Heat until hot in crock-pot, about 2 to 3 hours on low.
Put first 4 ingredients in microwave and heat for 2 minutes on High. Stir, then microwave 2 more minutes. Add baking soda and stir until color changes. Spray paper grocery sack with Pam. Add the popcorn. Pour caramel mixture on popcorn. Fold bag and put in microwave. Heat for 1 1/2 minutes. Shake. Heat another 1 1/2 minutes. Shake. Heat for 45 minutes. Pour in pan to cool, stirring occasionally.
Beat eggs, milk, and salt together. Layer in 9x13 inch greased baking dish: bread, cooked sausage or bacon, cheese. Pour egg mixture over layers. Refrigerate until next morning or bake right away at 350° for 35-40 minutes. Serves 6 - 7.
Pat cookies onto pizza pan, bake and cool. Mix Cool Whip, cream cheese and powdered sugar together. Put on top of cookie. Then add glaze. Slice strawberries on top of glaze. Chill and eat.
Dissolve Jell-O in boiling water. Add all other ingredients except Cool Whip. Mix and pour into a 2 1/2 or 3-quart casserole. Refrigerate an hour or until it starts to congeal. Mix in Cool Whip and return to refrigerator. Serves 12 to 16.
Beat 1 egg fluffy and when adding each egg, beat until fluffy. Add Eagle Brand milk and milk; mix well. Add sugar, vanilla flavoring and salt, mixing well. Pour mixture into freezer container and fill with milk. If you plan to add fruit after the ice cream has begun to freeze, leave out some of the milk.
Cut beef into 8 rectangular pieces. Combine 1/2 teaspoon garlic powder, onion powder, 3/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Sprinkle evenly on both sides of beef. Set aside.
Mix together all ingredients except chicken. Mix well to make marinade. Marinate chicken for 24 hours. Broil, turning once, about 30 minutes. Brush with soy sauce if desired.
In a large bowl, combine gelatin and hot water. Add pineapple and cherry pie filling. Pour into an 8 x 10-inch glass dish. Chill until set.
Mash ground chuck into bottom of an 11 x 13-inch pan or smaller. Spread cream of chicken soup over meat. Place Tater Tots on top of soup and meat mixture. Place in a 350° oven for 30 to 45 minutes until meat is cooked and Tater Tots are browned.
Preheat oven to 400 degrees. Spray 2 baking sheets with cooking spray. Thinly slice potatoes in a food processor or by hand, they should be no more than 1/8 inch thick. Arrange slices on baking sheets so they don't overlap. Brush with oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve. Serves 4. Points per serving 2.
Combine syrup and sugar and melt. Add peanut butter and melt it, then stir in corn flakes. Drop by spoonfuls on waxed paper.
Clean thoroughly. Place in large pot and cover with water, 3 tablespoons salt and 2 red peppers. Bring to a boil and boil 10 minutes. Pour water off. Put on fresh pot of water and repeat, adding 1/4 onion. Pour water off. Repeat, because the third time is the charm. Cut in bite size pieces, roll in sour cream and put in brown bag with 2 cups flour, 3 tablespoons salt and 1 tablespoon black pepper. Fry in hot oil. Serve hot with hot pepper sauce or dip in table syrup.
Combine flour, water, milk and egg (amounts may vary, should be thin). Spoon into greased skillet and fry. When browned, remove to plate and fill with filling; then roll.
Combine sugar, margarine and milk in heavy saucepan (2 1/2-quart). Bring to a full boil, stirring constantly. Continue boiling 5 minutes at medium heat, stirring to prevent scorching. Remove from heat and stir in peanut butter and vanilla. Beat until well blended. Pour into a greased 13 x 9-inch pan. Cool at room temperature. Makes 3 pounds.
Beat egg yolks and set aside. In large bowl, blend sugar, flour, cocoa and salt. Set aside. Scald milk over medium-high heat; remove from burner and slowly add cocoa mixture, whisking with a whip to blend. Return cocoa mixture to burner and bring to a boil over medium heat, stirring constantly. Mix a small amount of this chocolate mixture into beaten egg yolks. Stir quickly to prevent lumps. Add yolk mixture back to chocolate mixture and again, mix quickly. Bring to a boil again over medium heat and cook until mixture becomes as thick as custard. Remove from heat. Add butter and vanilla. Mix well. Pour into pie shell. Top with your favorite meringue.
In 2-quart saucepan, melt margarine over low heat. Stir in flour, salt, mustard and pepper until smooth. Remove from heat. Gradually stir in milk until smooth. Stirring constantly, cook over medium heat for about 10 minutes or until thickened. Remove from heat. Stir in 1 1/2 cups of cheese until melted. Turn macaroni into a greased 2-quart casserole. Pour cheese mixture over macaroni; mix well. Sprinkle remaining cheese over top of casserole. Bake in 375° oven for 25 minutes or until cheese is melted and lightly browned.
Combine egg, sugar, salt, baking powder and flour. Beat well. Stir in apples and nuts. Pour into well-greased (butter) 9 or 10-inch pie plate. Bake at 350° for 25 minutes. Cool completely. Fill crust with ice cream. Crush and sprinkle Heath bars over the ice cream. Freeze. Set out 10 minutes before cutting. Serves 8.
Shred cabbage with knife. Cut onions in rings. Layer cabbage and onion. In medium saucepan, bring vinegar, sugar, salt, pepper and celery salt to a boil. Remove from heat, add oil. Stir to mix. Pour over cabbage and onion. Cover with Saran Wrap; immediately refrigerate for 24 hours.