HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and stir sausage and enjoy the aroma as you add the onion. Cook until sausage is light brown and onions are limp. Drain. Stir in tomatoes with liquid, beans, broth, water, zucchini and basil. Break up tomatoes with fork. Heat to boiling. Reduce heat and cover. Simmer until zucchini is tender, about 5 minutes. Sprinkle with cheese.
In a 2-cup measuring microwave cup, stir together the brown sugar, cornstarch and allspice. Stir in the cranberry juice. Add the chopped apple and cranberries. Mix well. Microcook, uncovered, on 100% power (High) for 3 to 5 minutes or until thickened and bubbly, stirring every minute. Set fruit mixture aside, covered. Arrange ham slices in baking dish. Cover. Microcook on High for 3 to 4 minutes. Spoon fruit mixture over ham and serve.
Combine mayonnaise, dressing and mustard. Add rest of the ingredients and refrigerate.
Combine the porcini and water in a small saucepan; heat to boiling. Simmer, covered, for 5 minutes. Let stand off heat for 10 minutes. Strain the liquid through a fine sieve; reserve the liquid. Finely chop mushrooms and set aside.
Put the tea bags in 2 cups water. Boil and steep for 4 hours. Add 7 cups water and 2 cups sugar; bring to a rapid boil. Remove from heat; add all liquid together. Freeze. The longer it has set in the freezer, the better, at least 2 days. To use, put one "ice cream scoop" of the Brew to a glass and fill with Sprite or 7-Up. It will be slushy.
Mix all ingredients; add 2 (6 ounce) cans mushroom crowns, drained. Simmer 5 to 6 minutes. Chill in covered dish several hours; drain before serving.
In a bowl, combine the cranberry sauce concentrates, water, cinnamon and allspice. Cover and freeze for 8 hours or overnight. Remove from freezer 45 minutes before serving.
Brown the meat in a small amount of the tomato liquid and drain, if necessary, to remove excess fat.	Add tomatoes and seasonings. Cover and simmer 1 1/2 hours; then add potatoes, carrots, celery and onions. Cover and simmer about 1 hour until vegetables are crisp-tender. Add mushrooms and simmer 15 minutes. Delicious! (Sometimes I add a couple of drops of Tabasco sauce to spice it up since we cut down on the salt.)
Boil cranberries until popped. Add sugar and raisins and boil 5 minutes. Take pan off heat and combine with all remaining ingredients. Chill. Serve with meat, poultry or game.
Cook the meat in 1 tablespoon butter until it loses its red color. Add onion; cook for four minutes or until the onion is barely tender. Pour into 1 1/2-quart greased casserole. Melt 1 tablespoon butter in saucepan; blend in the flour. Add bouillon cubes, hot water, hot pepper sauce, salt, pepper, mustard, Worcestershire sauce and ketchup. Cook until thickened. Blend in the dairy sour cream; pour the mixture over the meat and cover. Bake the beef in a preheated moderate oven (350°) for 45 minutes or until tender. Makes four servings. Can be prepared ahead; refrigerate until cooking time.
In heavy skillet, fry bacon until crisp. Add butter and melt over medium heat. Saute ham and turkey 4 minutes. Remove meat from skillet. Add onion, bell pepper, celery and garlic. Saute until onion is lightly brown, about 5 to 7 minutes. Add rice and mushrooms and saute 3 minutes. Return meat to skillet and saute for 1 minute. Add chicken broth, seasoning mix and Tabasco sauce. Cook, uncovered, 25 to 30 minutes or until rice is tender. Add parsley and green onions and mix well. Cover and cook over very low heat for 5 minutes.
Fold spinach into potatoes. Add all the remaining ingredients and mix. Put in greased casserole. Bake at 400° for 20 minutes. Serves 6 to 8.
In a large skillet, heat oil. Add chicken. Brown well. Drain fat. In a small bowl, combine tomato sauce, preserves, onion, soy sauce and ginger. Blend well. Pour sauce over chicken. Cover and simmer 1 hour or until chicken is tender, turning once. Place chicken on a serving platter. Spoon sauce over chicken. Garnish with toasted almonds.
In medium bowl, mix together refried beans, green chilies and taco seasoning mix. Spread mixture on a 12-inch round platter. Spread on taco sauce. Mix together the avocado dip and sour cream. Spread on top of taco sauce. Add layer of cheese, jalapeno, tomatoes, onions and black olives. Serve with tortilla chips.
Mix the cream cheese, chopped green onions and shredded broccoli tops together. Mold into ball; set in refrigerator until time to serve. Serve on a bed of lettuce, with crackers.
Boil ham about 1 hour. Add potatoes, onions, turnips, cabbage and carrots (cut up). Cook until vegetables are tender. Add 1 tablespoon butter; let set until medium warm. Serve with corn bread. Tastes better next day.
Cook spinach according to package directions. Combine sour cream, soup mix and cheese; add to drained spinach. Pour into a 9 x 13-inch Pyrex dish and top with bread crumbs. Bake, covered, at 350° for 20 to 30 minutes (until heated through). Easily halved. Serves 12 generously.
Combine sugar, water and syrup in saucepan. Cook to 250° on candy thermometer. Pour in peanuts; stir and cook to 300°. Remove from heat and add butter immediately. Then add baking soda and stir briskly. Will foam over if not stirred after mixing soda. Pour hot candy onto a smooth well buttered surface. Cool slightly, then stretch to your liking.
Remove the pepper's tops and seed them. Combine remaining ingredients and fill peppers. (At this time, you can package well and freeze in airtight containers.) Bake in microwave oven for 10 to 11 minutes on High until peppers are done. When dish is frozen, place in microwave for 15 to 20 minutes on High until peppers are done.
Beat butter and sugar; add eggs and beat well. Add vanilla; mix well. Stir in baking soda and 1 cup flour at a time. Chill overnight. Roll out and cut with cookie cutters. (Note: Best if dough 1/4 inch thick.) Bake at 350° for 8 to 12 minutes.
Stir crushed cookies and melted margarine together until well blended. Press into a spring-form pan or a 13 x 9-inch pan; for one hour, freeze. Spread frozen crust with softened ice cream and freeze for one hour. Top with layer of whipped topping. Freeze 24 hours before serving.
Butter a 9 x 13-inch baking dish. Combine soups, rice and milk in casserole; place chicken pieces on top. Season chicken with salt and pepper. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake in preheated oven at 350° for 1 1/2 hours. Serves six.
Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water. (Batter should be thin.) Pour into a greased and floured 13 x 9 x 2-inch pan and bake at 350° for 35 to 40 minutes. Frost as desired.
Mix sugar and cocoa; add margarine and milk. Cook over low heat, stirring, until margarine is melted. (Cook without stirring until it forms a soft ball when dropped into cold water.) Remove from heat; add vanilla and beat until it thickens enough to spread. Covers 2 layers.
Prepare stuffing mix as directed on box. Mix soup and milk in 2-quart casserole. Stir in chicken, mixed vegetables and thyme. Spoon stuffing over chicken mixture. Bake at 350° for 45 minutes or until hot and bubbly. Serves 6.
Cook carrots for 25 minutes; drain and cool. Add bell pepper and onion. Mix soup, sugar, vinegar, salad oil and seasonings; pour over vegetables. Refrigerate for at least 12 hours before serving. Will keep at least 2 weeks in refrigerator.
Cream butter and sugar. Add butter flavoring. Mix 1 tablespoon less than 2 cups flour and dry pudding in another bowl by hand. Pour into greased and floured tube pan. Bake at 325° for 40 minutes.
Chop all fine (do not blend in blender). Stir the mayonnaise with the vegetables. Salt and pepper to taste. Soften the unflavored gelatin in the hot water. Stir in the gelatin mixture, stirring as you pour. Let set up in refrigerator for 24 hours or overnight. Spreads 3 loaves of bread or use on crackers. Cut off crusts. Makes great tea sandwiches or snacks.
Cream together first 5 ingredients. Sift rest of the ingredients together and add alternately to cream mixture. Turn into greased and floured 9 x 9 x 2-inch pan. Bake at 350° for 1 hour.
Mix ingredients together (except bacon grease). Melt bacon grease in iron skillet; now add some to bread mixture and bake at 500° for about 15 minutes or until brown.
Cook potatoes. Combine, saving half cheese to go on top. Bake, uncovered, for 40 minutes at 350°.
1st layer: In a 3-quart glass dish, mix graham cracker crumbs, margarine and sugar. Press in dish.
Cut French bread into thick slices. Put remaining ingredients in a small saucepan and melt over medium heat. Brush margarine mixture on bread slices. Arrange on baking sheet. Broil until desired crispness.
Brown meat, onion and pepper. Pour off grease. Add soups and seasonings; simmer for 30 minutes. Cook noodles according to directions and drain. Combine meat mixture. Add noodles and pour into Pyrex pan. Top with cheese. Bake at 350° for 30 minutes or until cheese is brown.
Cook and stir the first 6 ingredients together. Cook the noodles according to directions; drain. In casserole dish, layer meat, noodles and Mozzarella cheese. Layer until all are used, ending with cheese. Bake at 350° for 1/2 hour, or until cheese melts.
Cream together first 3 ingredients. Add soda, flour and nuts; mix. Bake for 1 hour at 350°.
In a large pot of boiling water, cook the noodles until just tender. Drain and put into a large bowl. Add the sour cream, cottage cheese, salt and pepper and toss lightly to coat.
Brown hamburger in skillet. Cook rice. Add cooked rice to meat in skillet. Also add tomato sauce, salt, pepper, curry powder and paprika. Stir all together and cook for 5 minutes. Can be made in 30 minutes, start to finish. Good with bread and butter and salad.
Wash, core and slice the apples. Quickly dip them into the lemon juice and let drain. Peel and slice bananas. Quickly dip them into the lemon juice and drain.
Note: Instead of chocolate squares, you can use 3 tablespoons of Hershey's cocoa and 1 tablespoon of oil to equal 1 square. Double this to make the 2 squares.
Boil rice until done (tender). Meanwhile, be frying sausage; after both are done, add together into same skillet. Let fry on low for 5 minutes. Add salt and pepper for taste.
Place one package of chicken cutlets or more (cut up or whole) in one egg batter or egg white. Instead of the egg, you can cover the chicken with mayonnaise. Season with garlic powder and basil leaves (salt and pepper is optional). Then, cover the chicken with bread crumbs. Place in oven on lightly greased pan or foil on middle rack at 350° for about 20 minutes or until it looks done. Enjoy! Peace be with you.
Mix thoroughly the sugar, eggs, Wesson oil and vanilla. Sift together and add to first mixture the dry ingredients. Fold in chopped apples and nuts. Bake 45 to 50 minutes at 350° in ungreased pan. Bake in 9 x 13-inch pan. Cut in squares.
Mix ingredients together and bake at 350° for 30 to 35 minutes. Serve hot.
Soak beans in their double amount of water overnight; rinse well before. In a pressure cooker, put 1/2 cup of the olive oil. Cut green peppers, onion and garlic in large pieces and at medium heat, saute with bay leaf and finely cut tomato. When tender, put the beans with the same water they have been soaked in plus about 4 cups more water into pressure cooker and cook for 1/2 hour. Uncover and let simmer at medium heat for 1/2 hour, smashing with spoon a few of the beans to help thicken the sauce. When proper thickness is achieved, remove from heat and mix the sugar, vinegar and rest of olive oil into the sauce. They even taste better the next day.
Melt margarine. Add sugar. Add eggs. Beat only until mixed. Add juice from lemons and then rind. Pour into frozen 2 pie shells. Bake at 425° for 10 minutes. Reduce temperature to 350° and bake 45 minutes.
Cook noodles; drain. Return to pot and toss gently, but thoroughly, with 2 tablespoons of butter or margarine. Place eggs in mixing bowl; beat slightly. Add cheeses and salt, if desired, and blend well. Divide into 2 equal parts. Mix parsley into 1 part.
Sift together flour, sugar, soda and salt. In large pan bring first 3 ingredients to boil; remove from heat. Add eggs and sour cream (mix by hand, do not use mixer). Combine and gradually add flour mixture. Mix well. Bake in greased 9 x 13-inch pan at 375° for 20 to 25 minutes. Frost while still warm.
Melt in skillet or chafing dish butter; add sugar and cinnamon. Cook slowly until bubbly (3 to 4 minutes). Add bananas to syrup, basting continually. Cook until heated. In small pan, heat liqueur and rum together. Pour rum over the bananas; ignite with long match. Baste with syrup until flame dies down. Put ice cream into serving dishes; garnish with banana and syrup. Serve immediately. Serves 8 or more.
Line a 10-inch tart pan with pie pastry. Prick crust well and bake according to package directions. Cool. Slice tomatoes and place in layers in tart pan. Sprinkle with salt and pepper (I use "Old George's" original seasoning; it's good) and basil. In a small bowl, combine mayonnaise, Parmesan cheese and garlic powder. Spread mixture over tomato slices. Mixture will not completely cover tomatoes. Sprinkle with cracker crumbs. Bake Tomato Tart at 400° for 15 minutes.
Melt white almond bark and oil. Mix rest of ingredients in large bowl. Drizzle chocolate mixture over and mix well to coat. Spread mixture out on waxed paper covered cookie sheet to cool. Store in airtight container.
Butter baking pan (2-inches deep) and spread crushed pineapple (include juice). Spoon pie filling, spreading evenly. Sprinkle dry cake mix over top and spread evenly. Pour melted oleo over cake mix. Scatter nuts on top and bake at 350° for 1 hour.
Cook potato cubes and onions in boiling salted water for 5 minutes. Add pimiento and cook 7 minutes. Drain. Put in a buttered baking dish and pour White Sauce over all, mixed with cheese and salt. Bake in a moderate oven until potatoes are soft.
Melt butter; pour into blender. Add tuna and herring, 1/4 at a time. Blend until smooth. Mix in onion and garlic powder. Pack into a 2-cup mold. Refrigerate 2 hours or more. Unmold. Spread black caviar on sides or place on ring of sour cream surrounding mold. Top with red caviar. Serve with crackers. Serves 20 to 30 people.
Combine sugar and 1 teaspoon of cinnamon in a bag. Add biscuits and shake. Drop biscuit pieces into greased tube pan or round cake pan and sprinkle with nuts. Combine brown sugar, 1 teaspoon of cinnamon and butter. Bring to a boil over medium heat. Pour over cake. Bake at 350° for 40 to 45 minutes. Turn out and serve while warm.
Combine first four ingredients and press into a large 9 x 13-inch pan. Melt chocolate chips over low heat and pour over mixture.
Save the fruit juice. Dissolve jello and 1 tablespoon sugar in 2 cups of hot water and add 1 cup of juice. Add fruit and 2 cups miniature marshmallows. Let set up.
Cook ground meat with onion until done. Warm tortillas in sauce. Add mixture of ground meat, tortillas and cheese in layers in baking dish. Bake at 350° until cheese is melted.
Brown meat, drain and set aside. Mix corn, cornmeal, oil, eggs, onion, milk and 3/4 of the cheese. Add meat and peppers. Mix well. Pour into a greased baking dish and use leftover cheese to put on top. Bake at 375° to 400° for 30 to 40 minutes. Can be wrapped in foil and put in freezer.
In a 2-quart microwave-safe casserole, arrange bacon; cover. Cook on 100% power (High) 4 to 7 minutes or until crisp. Remove bacon, reserving 1 tablespoon of drippings. Drain and crumble and set aside. Add onion rings to drippings in casserole; cover. Cook, covered, on High 3 to 5 minutes or until tender, stirring once. Drain. Combine all ingredients in microwave dish. Cook, uncovered, on High for 11 to 13 minutes, stirring once. Makes 6 servings.
Brown beef in 2 or 3-quart saucepan in 2 tablespoons olive oil. Stir in garlic and mushrooms. Add tomato sauce and paste, oregano and cayenne pepper. Heat thoroughly. Spoon over cooked pasta. Makes 4 to 6 servings.
Combine peanut butter and honey in a large bowl. Mix in oats and dry milk. Stir until completely mixed. Roll into balls the size of walnuts. Put on cookie sheets. Yield: about 2 dozen.
Make cake and bake according to directions in 12-inch Dutch oven for 45 minutes. Cool cake.	Mix jello with 1 cup boiling water and 1/2 cup cold water. At 1/2-inch intervals poke holes deep into	top of cake. Pour jello mix on cake. Chill for 4 hours. Put on Cool Whip.	Spoon pie filling on top and serve.
In a blender, mix the eggs, flour, milk and salt. Blend until smooth. Let the batter stand about 1 hour. Sprinkle the juice of one half a lemon over the apples. In a heavy skillet, heat 2 teaspoons of butter. When the butter is bubbly, add the batter with apples slices and bake in 350° oven for 15 minutes.
Mix all ingredients. Fold in whipped cream. Chill, covered, for at least 3 hours. When ready to serve, line plate with lettuce. Place cantaloupe ring on top. Fill center with large scoop of chicken salad. Decorate with seasonal fruit. Yields 6 to 8 servings.
Heat the pineapple, vinegar and flavoring to boil. Combine sugar and cornstarch. Stir into boiling mixture. Cook until thick. Combine beets, oleo, salt and pepper. Add to mixture. Let stand one hour or more. Reheat to serve.
Fold blueberries into blueberry pie filling. Add almond extract, lemon juice and rind. Pour into pie shell and chill until ready to serve. Garnish with whipped topping.
Combine apples and lemon juice; toss gently. Add celery, grapes, walnuts and raisins. Toss gently. Set aside. Combine salad dressing, sugar and lemon juice in a medium bowl. Stir well. Set aside. Beat whipping cream at high speed until soft peaks form. Gently fold whipping cream in salad dressing mixture. Add to apple mixture. Stir gently. Stir in coconut and marshmallows. Cover and chill.
Melt caramels in top of double boiler with milk. In a large mixing bowl, put Rice Chex and pecan halves. Pour caramel over cereal and nuts. With buttered hands, make into balls and drop on wax paper. Makes about 3 dozen.
Simmer onions in margarine. Add soup, cheese and melt together. Add cooked broccoli; mix well. Then add cooked rice. Mix again. Turn into casserole dish and cover mixture with cracker or potato chip crumbs. Bake at 350° covered for 35 to 40 minutes.
Combine tuna, celery, lemon peel and green onion in small mixing bowl. Mix well. Lightly dampen edges of each wonton wrapper with water. Place 1 teaspoon filling in center of each wonton. Fold in half to top edge to form rectangle. Fold again to within 1/8-inch of top edge. Press sides to seal in filling. Dampen ends with water. Lay rectangles on flat surface and form into a horseshoe shape. Overlap ends and press to seal. Heat chicken broth and water in large saucepan. Bring to a boil. Add wontons and simmer gently, about 6 minutes, stirring occasionally. Reduce heat. Add zucchini, mushrooms and carrot. Simmer 4 to 5 minutes longer, adding lemon slices for last 2 minutes. Add soy sauce.
Cut shortening into dry ingredients.	Stir in lightly the beaten egg	and milk. Pat into a ball. On floured board, roll out to 1/4 to 1/8-inch thick. Cut into 1 1/2-inch squares. Drop into boiling broth. Cover and cook slowly for 15 to 20 minutes.
Heat oven to 350°. Spray a shallow 2-quart baking dish with cooking spray. Arrange 4 slices of bread over bottom of baking dish, tearing to fit. Top with half of the tomato slices. Spread garlic over tomatoes, then sprinkle with half the chives. Season with salt and pepper. Crumble Cheddar cheese over chives and drizzle with half the oil. Top with remaining bread slices, pressing firmly to fit. Arrange remaining tomato slices on top, then sprinkle with remaining chives, Parmesan cheese and additional pepper to taste. Drizzle with remaining 1 1/2 teaspoons oil. (If making ahead, cover and refrigerate, then proceed.) Bake for 40 to 45 minutes, or until cheese on top is golden and tomatoes are soft. Serve immediately.
Brown onion in 1 tablespoon of oil. Add ground beef and sear; pour off excess grease. Add tomato sauce and cook over low heat for 15 minutes. Add beans, macaroni, salt and pepper to meat mixture. Pour in 2-quart greased casserole dish. Sprinkle with cheese. Bake at 375° for 20 minutes.
Meanwhile, cream the cream cheese, Eagle Brand milk and Cool Whip. Mix jello with hot water and plain gelatin. Let cool to egg white consistency. Mix into strawberries, then fold into cream cheese mixture. Let mixture chill a little while before putting on top of crust. Spread top with Cool Whip or Dream Whip.
Combine spices. Wash chicken thoroughly and dry. Sprinkle spice mixture over entire surface of chicken. Refrigerate at least one hour.
Boil chicken and pork in a pot until 3/4 done. Remove from pot and slice into 1/4 to 3/8 inch strips. Save the water that the chicken and pork were boiled in. Slightly brown the garlic in the vegetable oil. Add the celery, onions, greenbeans and cabbage. Add a little broth from the water that the chicken and pork were boiled in, if the wok gets to dry. When they are slightly cooked, add the meat. Once that is stirred and mixed thoroughly, add the pan cit noodles. Stir thoroughly. Add enough soy sauce to brown the noodles slightly. Add the broth as necessary to keep all of the ingredients moist. When the noodles are soft, serve with rice.
Cream butter thoroughly; add sugar, a little at a time, and cream well. Add eggs, vanilla and milk. Sift flour, soda, cream of tartar and salt; mix well. Add flour to make dough that can be rolled out. Cut with cookie cutters. Bake at 450° for about 7 minutes. Enjoy!
Combine first four ingredients. Dissolve yeast in 1/4 cup lukewarm water. Add egg and yeast to flour mixture. Mix thoroughly. Shape dough into rolls. Place on greased baking pans. Brush tops with melted fat or oil. Cover with cloth or wax paper. Set in warm place for about 45 minutes. Bake at 400°.
Slowly brown meat and onion in shortening. Add remaining ingredients, except spaghetti. Cover and simmer 1 1/2 hours. Serve over spaghetti.
In a small bowl, put 1/2 cup milk and Knox gelatine (set aside).
Combine all ingredients in a heavy saucepan. Bring to a boil. Cook 1 minute, stirring constantly. Remove from heat and continue to beat until thickened to spreading consistency. This is a great hot fudge sauce over ice cream when served hot.
Cook to soft ball. Add 1 teaspoon vanilla when syrup is cooked. Pour syrup over popcorn. Roll into balls.
Cream shortening and sugar. Add all other ingredients and mix until well blended. Using your hands, form dough into small balls about the size of walnuts. Roll each ball into sugar and place on greased cookie sheet. Bake at 375° for 8 to 10 minutes. Yields approximately 3 1/2 dozen.
Put potatoes in a pot with cold water to cover. Bring to a boil, reduce heat and boil gently 10 to 15 minutes until just tender when pierced. Drain. Meanwhile mix vinegar, sugar, mustard, salt, pepper and garlic in a large bowl. Add sliced onion. When potatoes are cool enough to handle, cut in 1/4-inch thick slices. Add to dressing and turn gently with a rubber spatula to mix and coat. Let stand at least 15 minutes for potatoes to absorb some dressing. Mix mayonnaise and milk. Pour over potatoes. Toss gently to mix and coat. Cover and refrigerate al least 2 hours or until chilled. Sprinkle with parsley. Yields 8 cups.
Break up garlic and rub in bowl. Paste anchovies, Worcestershire sauce, vinegar and lemon juice. Add just egg yolk; mix. Add mustard; mix again. Add olive oil; blend at the same time. Add romaine; toss. Add croutons and Parmesan cheese; toss again. Add fresh pepper to taste.
Beat egg yolks, vanilla and sugar well. Pour in scalded milk and mix until thick. When cooled off slightly, add flour, yeast and salt. Mix 1/2 hour. Add melted butter, beaten egg whites and raisins; mix until bubbles appear and the dough stops clinging.
Mix jello with water, juice, sugar and salt until dissolved. Let set in refrigerator until shivery. Mix with 1 cup Cool Whip. Break cake into pieces and alternate cake with jello mixture. Pour into mold or dish. Let set overnight. Unmold or leave in dish. Cover with Cool Whip. Sprinkle coconut over top, if desired. (Large Tupperware mold is perfect.)