HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the margarine or oil in a skillet; brown the sausages. Add the carrots and 1 cup water; cover and simmer until the carrots are not quite tender. Add the red pepper and mushrooms and sherry. Cover and cook a few more minutes until the vegetables are tender but not mushy. (Meanwhile, cook the rice, the amount you'll need for the number of people you plan to serve.) Put the rice on a platter or shallow bowl and pour the sausage/vegetable mixture over it.
Cook broccoli according to directions. Drain well. Add 1/2 stick margarine and cheese; stir until cheese melts. Melt 1/2 stick margarine. Stir in cracker crumbs and pour over cheese and broccoli. Bake 15 minutes at 350°.
Bring to boil sugar, syrup and peanut butter. Remove from heat. Stir in cornflakes. Drop by spoonfuls onto wax paper.
Mix cake mix, 1 beaten egg and melted butter. Put into greased and floured 9 x 13-inch pan. Beat 3 eggs; add powdered sugar and cream cheese. Beat well and pour over cake mix mixture. Bake at 350° for 35 to 40 minutes.
Cream shortening and sugar, add molasses and egg; mix. Sift dry ingredients and add to mix. Chill dough. Roll out and cut with cookie cutters. Bake at 350 degrees for 8 - 10 minutes or until done. Cool and frost.
Mix all ingredients well except bread. Chill for at least 1 hour. Take whole loaf of rye bread; cut out center of bread to make bowl, like a shell. Tear up bread cut from inside loaf into bite size pieces. Place shell on a large serving plate. Fill with dip and arrange cut up pieces around shell and serve.
Brown sausage in skillet, stirring until crumbly. Add next 3 ingredients. Saute until vegetables are tender. Drain. Add remaining ingredients. Mix well. Pour into 2-quart casserole. Cover and bake at 325° for 1 1/2 hours.
Mix dry pudding, pineapple and juice. Mix all other ingredients. Chill at least 1 hour.
In a large bowl, stir together warm water and yeast. Let stand until dissolved. Stir in milk, butter, sugar, salt and enough flour to form a stiff dough.
Layer first 5 ingredients in 9 x 13-inch pan or dish. Pour margarine on top. Bake at 350° for about 40 to 45 minutes. Makes 12 to 14 servings.
Prepare pudding mix according to package directions using skim milk. Prepare whipped topping according to package directions substituting peppermint for vanilla and using skim milk. Fold 1/2 cup topping and food coloring together. Combine remaining whipped topping and pudding. Divide pudding into 8 dishes and top with 1 tablespoon colored topping. Freeze up to 2 hours and let set at room temperature for 15 minutes before serving. Serves 8. Contains 120 calories.
Mix the oatmeal, egg, sugar and vanilla together. Mix in enough flour to shape the cakes. Drop on hot greased griddle; brown on both sides.
In glass baking dish, spread cream cheese on bottom, followed by refried beans and then chili. Warm in oven at 350° until warm through. Add cheese and let melt. Serve with tortilla chips or Fritos chips.
Cream shortening and sugar thoroughly. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder and salt. Add alternately with milk, blending well. Add vanilla and lemon flavoring and blend. Turn into well-greased and floured tube pan or spout pan (approximately 10-inch across top) and bake about 1 hour at 350°.
Mix cereal and milk in a large bowl. Let stand until cereal is softened. Beat in oil and egg. Mix in remaining ingredients until just moistened. Spoon in lined muffin pans. Bake in preheated oven at 400° until center comes out dry on toothpick. Bake for 18 to 23 minutes. Makes 12 muffins.
Saute onion in butter until golden brown. Stir in all other ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Place ribs, meaty side up, on a rack in a shallow baking dish. Bake at 325° for 2 hours or until well done, basting with sauce and turning every 30 minutes.
Grease pan with butter or oil. In a large bowl, mix 2 cups of flour, sugar, salt and yeast. Combine milk, water and butter in a saucepan. Heat over low heat until liquid is very warm (120° to 130°). Butter doesn't need to melt. Gradually add dry ingredients and beat 2 minutes at medium speed on electric mixer or use hands. Add eggs and 3/4 cup of flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto table. Cover with hot towel. Let raise 20 minutes or more. Bake at 350° until done. Brush butter over rolls. Serve hot or warm.
Combine all ingredients, except turkey, mixing well. In large, sealable plastic bag, pour 1 1/4 cups marinade over turkey. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally. Chill remaining marinade. Remove meat from marinade. Grill or broil meat over indirect heat for 1 to 1 1/2 hours, or until meat thermometer inserted in center reaches 170°. Baste frequently with remaining marinade. Let stand 10 minutes before slicing. Makes 6 to 8 servings.
Cook bacon until crisp. Add onion and cook until soft. Place potatoes in Dutch oven. Put enough water in to cover potatoes. Cook on medium-high for 10 to 15 minutes. Add bacon-onion mix, corn and can milk. Cook until potatoes are done on medium, 15 to 20 minutes.
Heat oven to 350°. Melt caramels with 1/3 cup of milk in heavy saucepan over low heat, stirring frequently until smooth. Set aside.
Combine all ingredients in medium size saucepan. Cover; heat to boiling and simmer 30 minutes. Uncover, simmer 15 minutes longer, basting frequently. Serve hot or cold. Makes 6 servings.
Cook sausage in a large frypan until no longer pink; drain. Add hash browns to sausage and cook until lightly browned. Add beaten eggs and cook until eggs are done and well combined with sausage and potatoes. Warm tortillas according to package directions.
Sprinkle a little sugar over strawberries. Mix sour cream and maple syrup. Divide strawberries among 6 to 8 dishes. Sprinkle brown sugar over each and top with sour cream mixture.
Beat egg yolks with sugar. Mix cornstarch with a little water to make smooth paste. Add to first mixture, then add milk and salt. Cook in double boiler until thick. Remove from stove and add butter and vanilla. Cool. Add beaten whites of eggs or reserve for a meringue. Pour into a baked crust. If meringue is used, spread on top and return to oven to brown. Whipped topping may be used instead of meringue.
Heat oil in large skillet or wok over medium high heat. Add chicken. Cook and stir until lightly browned. Add remaining ingredients. Cook and stir until heated through. Makes 6 servings.
Mix stuffing mix according to instructions. Layer broccoli, cheese and soup in a greased casserole. Top with prepared stuffing mix. Drizzle with melted oleo. Place in a 350° oven for 1 hour.
Beat cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk and blend into mixture. Fold whipped topping into mixture. Pour mixture into pie crusts and freeze until pies are smooth. Take out of freezer 10 minutes before serving. Makes 2 pies. This can be made several days before serving.
Mix together. Pour into 2-quart greased casserole. Bake at 350° for 50 to 55 minutes, until brown on top. Great for potluck supper!
Cook chicken; boil until tender. Save broth. Cool chicken and cut up. Saute peppers and onions in butter. Cook vermicelli in chicken broth; do not drain. While hot, add cheese in chunks and stir until melted. Then add Ro-Tel, Worcestershire sauce, mushrooms and peas. Add peppers and onions and cut-up chicken. Season with salt, pepper and Tabasco. Put slivered toasted almonds on top. Cook at 350° until hot and bubbly.
Cream butter; slowly add sugar and mix thoroughly. Add orange rind and well-beaten egg. Add orange juice and milk alternately with flour, baking powder and salt which have been sifted together. Mix thoroughly. Let stand 30 minutes. Bake 1 hour at 350°.
Heat oven to 325°. Mix all ingredients until blended. Butter and flour Bundt cake pan. Pour mixture into pan and bake for 45 to 60 minutes. Cool and remove from pan. Drip and brush glaze until all glaze is used.
Heat oven to 350°. Grease a 9-inch pie plate. Beat everything together until smooth. Pour into pie plate. Bake about 30 minutes or until knife inserted in center comes out clean.
Scald milk. Add to a blender which has been warmed by adding hot water and then dried. Pour all ingredients, except whipped cream and shaved chocolate. Blend at high speed and fill pots or stemmed wine glasses, leaving room for cream. Refrigerate 3 to 8 hours. Top with whipped cream and shaved chocolate.
Mix the crumbs, 2 tablespoons of sugar and butter; press firmly on bottom of 9-inch spring-form pan.
Brown meat in pan with onion, bell pepper, chili powder, garlic powder, pepper and salt. Add tomato and chili mix and 1 cup water. Add extra character with 1/2 cup beer (any kind). Bring to boil, then simmer over low fire or in slow cooker. Come back in 2 hours; enjoy. Delicious over steamed rice.
Line bottom of pan with wafer crumbs. Mix sugar, egg, vanilla and butter. Place over crumbs. Whip cream, fold in cherries, nuts and pineapple. Place on top and sprinkle with more crumbs. Chill in refrigerator overnight.
Mix all ingredients together. Bake at 325° for 2 to 2 1/2 hours, covered; last 10 minutes uncovered.
In 9 x 13-inch baking pan, place pork chops. Season well. Peel potatoes and slice into 1/4-inch slabs. Place on chops. Season potatoes. Slice onions thin and add. Cover with foil and bake 1 hour at 350°.
Toss cabbage and celery together. Chill. Combine sour cream, mayonnaise, salt, onion, green pepper and cucumber in small bowl. Chill.
Cook bacon in a large skillet until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Add next 6 ingredients to drippings; cover and cook for 10 minutes over medium heat, turning cabbage once. Add sausage; cover and cook 7 minutes. Transfer to serving dish with slotted spoon; sprinkle with bacon. Yields 6 servings.
Combine all ingredients. Put in unbaked pie shell and cover with lattice crust. Bake at 375° to 400° for 45 minutes. (Start at 400°, and turn down if it gets brown.)
Combine sugar, milk, butter and almonds in heavy pan. Cook over low heat, stirring gently until sugar dissolves. Cover and cook over medium heat for 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook mixture to soft ball stage (238°), stirring constantly. Remove mixture from heat and stir in chocolate and Kahlua, if desired. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop mixture by tablespoonfuls onto lightly greased waxed paper and let pralines stand until firm.
Cut carrots in diagonal slices. Cook with 1 teaspoon salt for 10 minutes; cool. Combine oil, vinegar, sugar, onion, 3/4 teaspoon salt, paprika and dry mustard; blend in blender. To dressing, add olives, onions, relish, parsley and capers. Mix and pour over carrots. Chill overnight. Serves 6 to 8.
Pour batter into 2 pie pans. Top with crumbs. Bake at 350° for about 45 minutes.
Place chicken in baking dish and brush well with dressing. Cover and bake for 30 minutes at 350°. Remove cover and broil for 2 to 3 minutes.
Scald milk. Add sugar. Stir. Cool to lukewarm. Pour into large bowl. Add yeast, cardamom seed, salt and 1 cup flour. Beat in 2 eggs, margarine and shortening. Stir in 4 to 5 cups flour, mixing well. Add up to 1 cup flour while kneading dough until it leaves sides of bowl and hands. Let rise in warm, draft-free place until doubled in size. Punch down; let rise 1/2 hour longer. Shape into loaves or braids in greased pans. Let rise until doubled in size. Bake at 350° for 15 minutes, then at 325° for 20 to 25 minutes or until lightly browned. When cool, frost, if desired.
First add eggs, sugar and oil. Mix well. Add the rest of ingredients. Add flour and zucchini. Bake at 350° for 1 hour. Makes 2 loaves of bread.
Beat milk and lemon juice together with a mixer. Fold in pineapple and nuts and mix well. Add Cool Whip and mix well. Pour into 8-inch pie shells.* Refrigerate before serving. Freezes very well. Makes 2 pies.
Cream butter and shortening; add sugars and cream again. Add eggs. Sift dry ingredients; add alternately with milk. Add vanilla and nuts.	Bake in greased and floured pan for 1 hour and 30 minutes at 325°. Cool in pan.
Boil cranberries in pint of water until soft. Strain through sieve. Set aside. Combine in a pan the sugar, 1 quart of water and red hots. Boil until dissolved. Squeeze the juice from oranges and lemon. Mix all ingredients together with 2 quarts of water. Serve hot.
Mash cream cheese well. Work in other ingredients. Heat in double boiler or crock-pot. Add crabmeat about 1/2 hour before serving.
Combine chili sauce and jelly over medium heat, stirring constantly. Drop in franks and cook for 5 to 7 minutes. Keep warm until ready to serve.
Heat oil and soften tortillas on both sides by dipping them in hot oil. Drain and set aside in warmer. Fry eggs, sunny side up, then place eggs over tortillas. Top with salsa and cheese. Yields 4 servings.
Mix all ingredients together and spread in a greased 9 x 13-inch pan (I use Pam). Bake for 30 minutes.
Beat all together with a knife (should be thick dough). Cut into boiling turkey or chicken broth. Let simmer a few minutes until spotson is done.
Thaw bread dough and let rise once. Cut dough into 32 pieces. Wrap each piece of dough around a piece of cheese and meat, forming balls. Dip balls in melted butter and garlic powder. Layer in greased 1 1/2-quart casserole dish and let rise until the dough fills the dish. Bake at 350° for 30 minutes.
Preheat oven to 350°. Beat egg whites with cream of tartar until very frothy. Gradually add sugar and vanilla. Beat until solid peaks form and sugar is dissolved. Fold in pecans and chips. Drop by teaspoonfuls on greased cookie sheet. Top with quartered cherries. Place in preheated oven. After 30 seconds, turn off oven and leave until morning or at least 5 hours.
Mix rice, marshmallows or coconut, pineapple, cherries and nuts in bowl. Chill milk in the refrigerator tray until soft crystals form around edges of tray (15 to 20 minutes). Whip until stiff, 1 minute. Add lemon juice and whip very stiff (2 minutes). Beat in sugar. Fold whipped milk into rice mixture. Spoon into serving dishes.
Cook bacon; drain and crumble. Reserve drippings. Add onions to drippings and cook until tender. Add vinegar, 1/4 cup water, sugar and bacon to the onions. Stir until it boils. Pour hot dressing over lettuce. Toss to coat. Garnish with chopped egg. Serves 6.
Cream together egg, oil and vanilla. Add sugar and stir until dissolved. Add flour. Stir until desired stiffness (you may increase or decrease amount of flour slightly), then stir in chocolate chips. Spoon onto ungreased cookie sheet by heaping tablespoon 2-inches apart. Bake 10 to 12 minutes in preheated 375° oven.
Saute onion, pepper and garlic in butter. Stir in tomatoes, mushrooms, shrimp, salt and pepper. Bring to a boil. Serve over cooked rice.
You will need a 1 1/2-quart Jell-O mold.
Saute onion and garlic; add meat and brown. When brown, add cinnamon, salt, pepper, mint and tomato sauce and one can water. While meat is getting brown, cook spaghetti almost done. Brown butter for spaghetti; place layer of meat, then spaghetti, etc. Cover with milk and egg mixture; shake and sprinkle with cheese. Bake 45 minutes in moderate oven.
Mix everything together and drop from a spoon into 375° cooking oil. Cook until brown, then shake in bag of sugar.
Heat 3-inches of oil in deep fryer to 375°. Stir together baking mix, water and egg until smooth. Stir in corn. Drop batter by spoonfuls into hot oil. Fry until golden brown on both sides. Drain and serve hot with syrup.
Saute onions in margarine until tender. Add rice and brown lightly. Add the rest of the ingredients. Cover the baking dish with foil and a lid. Bake at 350° for 50 minutes. Do not uncover during baking process. Let sit, still covered, for 30 minutes before serving. Follow directions exactly and do not substitute.
Cut celery fine. Brown in shortening. Add veal and brown well. Sift 1/4 cup flour over top of meat and season with salt and pepper. Add mushrooms, soup and water and simmer 45 minutes. Add more water if too thick. Put hot mixture in buttered casserole. Cover with noodles and almonds. Bake about 10 minutes at 350° or until noodles are crisp and almonds slightly browned.
Let bread dough thaw and rise overnight with melted butter on top. Roll out on floured surface into a rectangular shape. Brown sausage with onion and drain off grease. Layer sausage and cheeses on bread. Roll into a log with seams down and pinch ends under. Bake at 325° for 20 to 30 minutes or until lightly browned.
Mix together oil, eggs and sugar. Add dry ingredients. Add zucchini, vanilla and pecans. Pour into 2 greased loaf pans and bake at 325° for 1 hour.
Drain asparagus and peas. Combine in a medium casserole dish. Add mushroom soup and cheese. Combine all ingredients. Top with onion rings. Bake at 300° until bubbly, about 15 to 25 minutes.
Preheat oven to 375°. In a 9 x 13-inch pan, arrange chicken in single layer. In sieve, rinse sauerkraut in cold water, then press out liquid. Sprinkle kraut evenly on chicken. Cover kraut with cheese slices. Pour dressing on top. Cover pan. Bake 40 minutes or until chicken is fork-tender. Garnish with parsley flakes. Serves 8.
Sprinkle pecan pieces over unbaked crust. Mix remaining ingredients well and pour over pecans. Bake 1 hour at 325°.
Bring first five ingredients to a boil for 3 minutes. Add cranberry sauce and chopped apple. Pour into mold and place in refrigerator to set.
Combine wine, sherry, garlic and seasonings together. Make very thin slashes diagonally across the grain of the steak. Put steak in a long glass baking dish and pour marinade over the steak. Cover and chill for 12 to 18 hours. Turn steak over once during this time. Preheat grill (gas) or prepare charcoal. Grill meat 5 minutes on each side. Makes 8 (3 ounce) servings.
Simmer dry beans in three times their volume of unsalted water for 30 minutes. Allow to stand, covered, for an hour and a half or until softened. Drain well. Put all ingredients in slow cooker in order listed. Stir once. Cover and cook on low for 10 to 12 hours (high for 5 to 6 hours).
Mix ranch dressing, sour cream, sugar, salt and pepper in a bowl. Stir well to combine. In a large salad bowl place onion, cauliflower, and lettuce. Add dressing mixture and toss to coat vegetables. Top with bacon bits.
Fry meat, onion and seasonings. Add drained beans and soup. Put mashed potatoes on top. Bake at 350° for 20 to 30 minutes.
Mix first 6 ingredients and make a well. Add next 5 ingredients. Place in 3 small loaf pans. Bake at 325° for 1 hour or until knife inserted comes out clean.
Sift together and set aside the flour, soda, salt and baking powder. Blend eggs, shortening and sugars. Add flour mixture and mix well. Add oats, vanilla, chocolate chips and nuts. Dough will be crumbly. Drop by teaspoonfuls on greased cookie sheet and bake at 350° for 15 minutes. Makes 5 dozen.
Using a wooden spoon, mix these ingredients in a large bowl. You should have a stiff batter. (You may have to use your hands to mix completely.) Grease another bowl. Add dough and turn it over so it is greased on all sides. Cover lightly with wax paper or plastic wrap. Do not refrigerate. Let stand overnight.
Break up the cauliflower into bite size pieces. Add the peas and celery (dice celery into small pieces). Combine the remaining ingredients; pour over the vegetables. Stir to coat well.
Mix all ingredients and store in an airtight container. Use 1 1/2 teaspoons tea mix per 1 cup hot water. Makes a pretty present.
Grate cheese. Add jar of pimentos (with juice). Season with lemon pepper. Mix in mayonnaise until reaches consistency you like.
Mix chicken, mushroom soup and chicken soup. Then mix dressing, broth and margarine or butter. Pour half of dressing mixture in bottom of greased 9 x 11-inch loaf pan. Place chicken next. Then pour soup mixture over. Put remainder of dressing mixture over this. Bake at 350° for 30 minutes or until brown.
Dissolve yeast in 1/4 cup water; let soften 10 minutes. Add remaining water and sugar, salt, shortening and 1 cup flour. Beat until smooth. Add remaining flour to make a stiff dough. Knead until smooth (I use an electric mixer with dough hooks). Place in greased bowl, turning to grease top of dough. Let rise until double, about 1 hour. (I place in cold oven with a pan of hot water and it rises faster.) Divide in half, roll out and put in pans. (I just put it in the pans and then roll and push to make it fit.)
Mix jello per box instructions. When mixture begins to set, add strawberries and Cool Whip. Stir well and refrigerate covered.
Cream butter, vanilla and sugars. Add 1 well beaten egg and beat thoroughly. Add sifted dry ingredients. Stir in chocolate chips. Drop by spoon on ungreased cookie sheet. Bake at 350° for 12 minutes or more.
Whip the Cool Whip. Add milk. Whip again. Mix pineapple and pineapple pie filling and whip again. Mix in some chopped pecans, as desired. Chill.
Slice the leeks lengthwise. Remove the root end and most of the green end. Slice the leeks across the grain and soak in water until needed. Add the bacon pieces to a heavy sauce pan and cook until brown. Add the celery and leeks. Cook until just soft. Add the flour and cook for 3 minutes. Add the water and milk. Slowly bring to a boil. Reduce the heat, add the potatoes and simmer for 1 hour, or until the vegetables are tender. Check the seasonings. Serve warm, garnish with parsley. Serves 4.
Mix together cream cheese, egg and 1/3 cup sugar until creamy. Add chocolate tidbits and set aside. Sift together flour, 1 cup sugar, cocoa, baking soda and salt. Make a well in dry ingredients; add water, oil, vinegar and vanilla. Mix with spoon (batter is thin).
Spread ground beef in a casserole. Cover with onions and bacon. Cover with cooked rice. Add tomatoes. Season to taste. Cook at 350° for 45 minutes.
Prepare stuffing as directed on box; set aside. Mix milk, shredded chicken and soups together in 2-quart casserole dish and top with stuffing. Cover with foil and bake 20 minutes in a 425° oven, then uncover and brown.
In a large bowl, use an electric mixer to cream shortening and both sugars. Add eggs and vanilla; beat well. Add flour until there are no traces of white seen. Work in oats, pecans and coconut. Drop by heaping tablespoonfuls, 3 inches apart, onto ungreased cookie sheets. Bake at 350° until edges begin to turn brown, about 10 to 12 minutes. Centers will be soft. Remove from pan to cool. Makes about 5 dozen 3-inch cookies.
Chop bacon and fry until crisp. Pour off most of grease. Add the sauerkraut (drained partially) to the bacon and fryings. Cook over moderate heat, stirring frequently, to avoid scorching. Add sugar gradually as it is cooking, tasting until you achieve the sweet and sour taste you prefer.
Melt 1/2 cup margarine and chocolate. Add beaten egg yolks and sugar. Add chopped nuts, pinch of salt and 1 teaspoon vanilla. When cool, beat the 3 egg whites and fold in. Pour this over crushed vanilla wafers and melted butter in a 9 x 13-inch pan. Let cool in refrigerator.
Pre-boil zucchini - 3 minutes for small or longer for large. Cut in half length-wise. Remove pulp (set aside) and sprinkle shell with salt and pepper. Melt butter in fry pan. Add celery, onions and meat to butter and cook until brown. Add bread cubes, pulp of zucchini and tomato sauce. Stuff into zucchini shells and sprinkle with Parmesan cheese. Bake in shallow pan in 375 degree oven for 25 minutes or until done.
Cream oleo and peanut butter. Add powdered sugar and mix until smooth. Add coconut and nuts. Form into egg shape and let stand overnight. Melt chocolate and wax in saucepan. Dip eggs in mixture and place on waxed paper to set.
Cream shortening and sugar, and beat in eggs. Add dry ingredients. Add oats, cereal and coconut. Drop on greased cookie sheets and pat down with glass that is coated with powdered sugar. Bake in a 350 degree oven for 10 minutes.