HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large Dutch oven (pan), cook sausage over medium heat until lightly browned. Drain fat and discard. Put sausage aside. Add garlic and onions to Dutch oven, stirring until limp. Stir in tomatoes (including liquid) and cut into small pieces. Add sausage, broth and herbs. Simmer, uncovered, for 30 minutes. Add parsley, green pepper, zucchini and noodles and simmer 25 minutes. Top with Parmesan cheese.
Peel and slice potatoes into roaster. Melt butter and add flour. Mix and add milk slowly, stirring constantly. Cook until thick. Add salt. Pour liquid over potatoes. Bake at 325° until done. About an hour.
Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. Mix dry ingredients; gradually fold into egg mixture. Pour batter into greased and floured 15 x 10-inch jelly roll pan. Top with chopped nuts. Bake at 375° for 15 minutes. Remove from pan. Put onto towel sprinkled with confectioners sugar. Roll and let cool. Unroll carefully and spread with cream cheese filling. Roll up, chill and serve.
Mash up graham crackers with oleo, then cover with coconut, butterscotch chips, chocolate chips and walnuts. Pour 1 can Eagle milk and bake at 350° for 15 to 20 minutes in a 9-inch or 13-inch pan.
Soften cream cheese; spread cheese on meat and make a roll. Cut rolls and place on crackers or rye bread.
Preheat oven to 375°. With a sharp knife, cut each squash in half lengthwise. Scoop out all the seeds and any stringy filaments. Bake until tender.
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, 4 hours. Garnish with strawberries or fruit pie mix.
Spread 1 can of crescent rolls in ungreased 9 x 13-inch pan. Cream together the cream cheese, powdered sugar and vanilla flavoring. Spread over crescent rolls. Spread another can of crescent rolls over cream cheese mixture. Pour one stick of melted margarine over crescent rolls. Sprinkle with lots of brown sugar and cinnamon.
Cook pork in margarine until brown; drain. Drain juice from pineapple and reserve. Combine juice with Russian dressing, soy sauce, vinegar and salt. Mix cornstarch with water and add to juice mix. Pour over meat. Cook, stirring, until sauce has thickened. Cover. Simmer for 1 hour. Add green pepper, onion and pineapple. Simmer 15 minutes. Serve over noodles or rice. Serves 6 generously.
In a skillet, cook sausage until browned; drain off excess fat. Separate crescent dough into 8 triangles. Place in an ungreased 12 inch pizza pan, with points toward the center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle parmesan over all. Bake in a 375 degree oven for 25 to 30 minutes. Yields: 6-8 servings.
Mix all together. Pour into greased and flour tube pan. Bake at 250° 2 to 2 1/2 hours or until done.
Heat oven to 375°. Lightly grease cookie sheets. Beat butter and sugar until fluffy. Beat in eggs, orange and lemon peel, spices and baking soda. Add flour and blend. Stir in raisins and dates. Drop heaping tablespoonful 2-inches apart on cookie sheet. Spread lightly with back of floured spoon. Bake 10 minutes or until golden. Remove to wire rack to cool. Makes 50 cookies.
Scald milk. Stir in oats, brown sugar, salt and shortening. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. In large bowl, mix 2 cups flour with milk mixture and yeast. Add enough flour to form soft dough. Knead on floured board 8 to 10 minutes. Let rise again (1/2 hour). Pour out on board; knead gently. Shape into 2 loaves. Let rise (1/2 hour). Bake at 350° for 40 minutes.
Brown meat and onion; drain. Saute pepper. Add soup and spices and simmer 15 minutes over low heat. Cook noodles and drain. Grease or spray with cooking spray a 9 x 13-inch pan. Place noodles on bottom of pan. Pour meat sauce over noodles. Sprinkle with cheeses. Arrange mushrooms over cheese. Cover with foil. Bake 30 minutes in a 350° oven. Remove foil last 10 minutes. Let set 5 to 10 minutes, then cut into squares. May sprinkle with Parmesan cheese. Works well in microwave. Bake 10 minutes.
Mix onion and sour cream together. Spread in bottom of 9 x 13-inch pan. Arrange sauerkraut on top, then layer of crumbled corned beef, then layer of grated cheese. Top with bread crumbs; drizzle with butter over all. Bake at 350° for 45 minutes. Serves 6.
Mix fat and lean pork.	Start out by adding the seasonings listed above. Mix thoroughly. Cook a small patty and taste. Adjust seasonings to taste.
Chop tarragon finely. Soften butter. Chop dill. Make a powder of crushed bay leaves. Beat softened butter until creamy. Blend in remaining ingredients. Place butter on waxed paper and form into a roll or other shape with a flat bladed knife. A pastry bag can be used to make more intricate shapes. Allow butter to "rest" in refrigerator at least 2 hours so butter will completely absorb flavor of herbs.
Beat eggs. Mix all ingredients together with just enough evaporated milk to make dough hold together. It must be pliable. Roll quite thin. Cut in strips. Let dry a few hours, then drop in a broth.
Sprinkle apples with lemon juice. Add celery, walnuts, raisins and mayonnaise; mix well. Chill and serve on lettuce. Makes 6 servings.
Combine sugar, flour and cold water in top of double boiler. Cook until thickened, stirring often. Add alum and oil of cloves to preserve. Seal into jars. Paste will set to stiffer consistency. Lasts indefinitely if kept sealed.
Wash and sterilize jars. Put onions in bottom of jars. Fill each jar with cucumbers (pack tightly). Combine sugar, cider vinegar, salt, turmeric, celery seed and mustard seed for syrup (mix cold; do not heat). Stir syrup well and pour into jars, covering cucumbers. Put lids on jars. It is not necessary to seal. Refrigerate for at least 5 days before using. Pickles will remain good for at least 9 months in the refrigerator.
Butter bottom of long, deep pan. While hamburger meat is browning with onion and bell pepper, mix in bowl Ro-Tel, enchilada sauce, canned vegetables and can of cream of mushroom soup. After buttering pan, pour a layer of chips on bottom. After draining meat, mix with other ingredients; stir.
In small saucepan, combine water, margarine and chocolate. Melt together. In large mixing bowl, stir together flour and sugar. Then add chocolate mixture, sour cream, eggs and soda. Blend all with electric mixer until blended and set aside. In deep mixing bowl, blend cream cheese, sugar and then add 1 egg. Blend all 3 together well with mixer. Pour chocolate mixture into long flat pan. Drop cream cheese mixture by small spoons over chocolate batter. Then swirl with knife to make marble effect. Sprinkle with chocolate chips and chopped nuts. Bake at 375° for 30 minutes.
Layer tortilla shells, chili, cheese and sour cream in a large baking dish, layering until all ingredients are used, ending with chili on top. Place in a preheated 475° oven for about 20 to 30 minutes.
Empty apples and juice into Pyrex dish. Cream butter, sugar, flour and cheese. Place over apples and pour half and half over top. Bake at 325° for 30 minutes or until golden brown. Recipe doubles easily. You can freeze and bake later.
Place unopened package of broccoli in microwave. Cook 4 to 5 minutes, turning over after 2 minutes. Set aside.
Soften cream cheese and mix with sugar. Mix in Cool Whip, pudding and milk. Crush Oreos into very fine pieces. Make layers, alternating between Oreos first, then mixture. Repeat layers, ending with Oreos on top. Place in the freezer in 13 x 9-inch pan. Cut into squares before serving.
In a mixing bowl, combine first six ingredients. Combine remaining ingredients. Add to dry ingredients and stir only until moistened. Pour into a greased 9 or 10-inch square baking pan. Bake at 350° for 30 to 35 minutes or until golden brown. Yields 8 to 10 servings.
Preheat oven to 350°. Spray a 12-cup Bundt pan with cooking spray and dust lightly with granulated sugar. Combine raisins, chocolate chips and nuts with cornstarch in a small bowl; stir to coat and set aside.
Cook chocolate pudding and cool to room temperature. Add pudding, eggs and chocolate chips to cake mix. Bake in a greased tube or Bundt pan at 350° for 45 minutes. Frost with chocolate icing (any kind).
Heat applesauce and stir in dry jello. Remove from heat and stir in 7-Up. Let sit a few minutes to let foam disappear. Pour into mold. May double or triple recipe. This is a very firm jello and slices well.
In food processor, mix sausage, cheese and Bisquick until well blended. Form small balls out of mixture. Bake on ungreased cookie sheet at 350° to 400° for about 30 minutes, or until brown.
Cream together tuna and cream cheese. Add onion and pickles. Form into a ball. Refrigerate. Serve with crackers.
Mix salt and pepper with flour. Mix cheese and margarine. Add flour to cheese and margarine. Add rice krispies. Roll into balls smaller than a quarter, flatten. Place on ungreased cookie sheet and bake at 350° for 15 to 20 minutes until bottoms are light brown. Freezes well.
Mix together in saucepan the first 4 ingredients. Add boiling water and butter. Cook slowly until thickened. Add vanilla. Sauce can be refrigerated and kept if you can!
In a large saucepan, brown hamburger and diced onion; drain off fat. Add the tomato soup with two cans water. Add the rest of the ingredients. Simmer over low heat, uncovered, two to three hours, until desired thickness.
Stir-fry ground beef in oil until it loses red color. Add garlic, salt, pepper, onion, green pepper and chili powder. Cook 5 minutes or until onion is wilted. Add all but olives and cheese and turn into a 2 quart or larger casserole. Bake, uncovered, 45 minutes at 350°. Sprinkle with cheese and olives and bake 15 more	minutes or until cheese is melted. Serves 8.
Dry roast on paper towels. In a deep, heavy pot, heat oil and add roast. Brown on all sides. Add all the other ingredients. Cover and simmer slowly over medium to low heat for 3 to 4 hours until beef can be easily shredded. With two forks, shred the beef and mix into the sauce. Taste and add salt, if necessary. Serve on hot buttered buns.
Combine dry ingredients; stir in honey, vinegar, lemon juice and onion.	Slowly pour salad oil into mixture, beating constantly with rotary or electric beater. Yields 2 cups.
Preheat oven to 400°. Wash and core apples, taking care not to pierce the bottoms. Prick skins every inch or so with the tip of a sharp knife. Mix cookies and almonds with butter and pack into apples. Place apples in baking dish and sprinkle 1 tablespoon of sugar over each. Add wine and water to the pan. Place pan on upper shelf of oven and bake for 45 minutes. Transfer apples to serving or storage dish. Pour pan juices into saucepan. Simmer over high heat until juices have become syrupy. Pour over apples. Apples will keep in the refrigerator for 3 days.
Combine the butter, wine, parsley, scallions and sherry in the crockery pot. Bring to a boil on the high setting (300°), stirring constantly. Add the scallops and mushrooms. Cover and cook on the high setting for 15 minutes or until the scallops are tender. Serve over hot rice. Serves 4. Don't overcook the scallops.
Heat oil in a 4 or 5-quart pot. Saute onion until clear; add peppers and garlic and saute until limp. Add chili powder, cumin, oregano, ground beef, salt and pepper. Cook slowly, stirring often, until meat is brown and broken apart. Add tomatoes and kidney beans, including liquid. Stir well to combine ingredients.
Mix all together and spoon onto ungreased cookie sheet. Bake at 350° until lightly browned.
Heat oven to 350°. Combine the flour and pepper in a plastic bag. Place the drumsticks in the bag with the flour. Shake to coat. Melt 2 tablespoons of the margarine in a 9 x 13-inch baking pan. Roll the floured drumsticks in the margarine to coat them. Bake for 20 minutes. Melt the remaining 2 tablespoons margarine in a small saucepan. Stir in the honey, lemon juice and soy sauce until well mixed. Turn the drumsticks over in the pan and pour the honey sauce over all. Bake for 30 minutes, basting once with the sauce in the pan until drumsticks are tender and well glazed.
Blend on high speed for 10 seconds. Makes 2/3 cup; will keep long time.
Saute onions in butter; add remaining ingredients except for rice. Heat all together. Add rice; fluff together. Add jalapeno peppers to taste for even better dish.
Combine and work all ingredients together. Form into size of ball desired. Bake or fry until brown.
Brown ground beef in skillet, breaking finely into pieces. Drain in colander and return to skillet. Add seasonings and taco sauce. Stir in all the cream of celery soup (undiluted, no water). Add both packages of vegetables, partially thawed. Toss and mix well. Put into a 9 x 13-inch pan, well sprayed with Pam. Bake 40 minutes, uncovered, at 350°. Remove from oven and sprinkle with the shredded cheese. Bake another 10 minutes.
Put first 5 ingredients in mixing bowl and add water. Blend and mix at medium speed for 2 minutes. Add 1 cup whole wheat flour and mix at medium speed for 2 minutes. Add white flour and stir until soft dough is formed. On floured surface, knead for 2 to 3 minutes until smooth. Cover with plastic wrap and a towel. Let rest for 20 minutes. Divide dough in half and form into 2 loaves. Place in bread pans sprayed with vegetable oil spray. Spray tops of loaves with vegetable oil spray and cover with a plastic wrap. Refrigerate 2 to 8 hours. Remove from refrigerator and let sit for 5 to 10 minutes. Bake at 350° for 30 to 35 minutes or until done. Cover with paper or cloth towel until cool.
Cook raisins until tender, then drain. Cream sugar and butter, add egg yolks. Mix well, add vanilla. Add flour, then raisins. Last of all add well beaten egg whites.
Whip egg whites and cream of tartar until foamy. Add sugar slowly and then vanilla. Beat on high speed for 25 minutes. Spread in greased 10-inch form. Set in cold oven. Bake at 225° for about 75 minutes, until top is dry to touch and slightly brown. Shut off oven and open door just a crack (a paper width) until cool, usually overnight. Transfer to torte plate; cover with whipped cream and your choice of fruit. Serve. Refrigerate any leftovers.
Whisk together milk and French vanilla pudding in large bowl. Add Cool Whip and mix thoroughly by hand. Layer the bottom of truffle dish with graham crackers and follow with a layer of pudding mixture (approximately 1/3). Continue alternating a layer of graham crackers and pudding mixture, ending with a layer of graham crackers. Microwave can of frosting for approximately 30 seconds. Spread on top of layer of graham crackers. Sprinkle with nuts. Chill in refrigerator for at least 8 hours and serve.
Combine ingredients. Mix well. Pour into a buttered casserole dish. Set in pan of warm water. Bake at 400 degrees until an inserted knife comes out clean. For different taste add 1 tablespoon chopped onion and 2 tablespoons chopped green pepper to the corn mixture.
Place potatoes, carrots and celery in 3 1/2-qt. slow cooker. Season roast with pepper and place on top. Mix soup and water. Pour over all. Cover and cook on Low 10 to 12 hours. For thicker gravy, mix 1/4 c. all-purpose flour with 1/2 C. water. Remove beef and keep warm. Add flour mixture to slow cooker. Turn heat to High. Cook until mixture boils and thickens, about 10 minutes.
Beat all ingredients together and pour into a greased 2 quart casserole. Cover with topping and bake 30 minutes in a 375° oven.
Mix first 5 ingredients; add blended eggs and oil. Add remaining 5 ingredients. Makes 2 loaves. Bake at 350° for 1 hour to 1 hour and 20 minutes.
Dissolve jello in boiling water. Stir in with cranberry sauce. Add pineapple, pecans and orange peel. Refrigerate.
Mix and bake cake according to package directions in 13 x 9 x 2-inch pan. While cake is baking, dissolve jello in 3/4 cups boiling water. Add 1/2 cup cold water and let cool. After cake has cooled (20 to 30 minutes) poke holes in cake with fork while still in pan, about one inch apart. Pour jello into holes. Frost.
Grease four 8-inch cake pans and dust with flour. Separate eggs. Set whites aside. In large mixing bowl, cream butter well. Add sugar and cream until smooth. Add egg yolks, one at a time, mixing well after each addition. Add flour and milk alternately, mixing well, then add peanut butter and vanilla, blending well.
Brown beef and onion. Add beans and rest of the ingredients. Bake in casserole in a 350° oven for about 1 hour.
Blend ingredients, except potatoes, in a shallow pan. Add potatoes and turn to coat. Bake at 450° for 1 hour or until tender and golden brown. Turn occasionally.
Preheat oven to 350°. Melt 1/3 cup butter. Stir in stuffing mix and set aside. Saute celery and onion in 2 tablespoons butter. Stir in soup, sour cream and water. Stir in turkey and 1/2 stuffing mix. Transfer into shallow baking dish. Top with remaining stuffing. Bake 30 minutes, covered.
Mix together the mayonnaise, sugar and vinegar. Toss together with other ingredients. Chill before serving.
Mix flour, salt and baking soda. Set aside. Mix butter or margarine and peanut butter. Add both kinds of sugar; mix well. Add eggs and beat well. Stir flour mixture into peanut butter mixture.
Dissolve Jell-O in 1 cup of boiling water. Add 3 ice cubes to a cup and fill with cold water. Add to dissolved Jell-O. Mix well, set aside to cool for 5 minutes. With electric mixer, add dry pudding to Jell-O. Mix about 1 minute. Let stand 15 minutes. Fold in Cool Whip and oranges. Refrigerate.
Boil potatoes until soft (with salt); drain water, all but 2 tablespoons. Mix cornstarch and milk in a separate cup. Pour mixture into potatoes. Add butter and cheese; cook on stove until cheese is melted and thickened.
Beat eggs with milk in bowl. Add sifted salt and baking powder. Mix well. Add enough flour to make a thin batter. Heat 1/2 to 1-inch oil in saucepan. Pour batter into funnel, closing openings with finger. Drizzle in spiral into hot oil. Fry until crisp and brown. Drain on paper towels. Sprinkle with confectioners sugar.
Combine dressing and beans. Mix well. In 9-inch pie plate layer vegetables and dressing, saving some of the cheese and olives for topping. Chill and serve with corn chips, tortilla chips, crackers or raw vegetables such as celery, carrots, broccoli or cauliflower.
Melt butter or margarine in saucepan over low heat. Blend in brown sugar. Boil over low heat 2 minutes, stirring constantly. Stir in milk; cook until mixture comes to a boil. Gradually add confectioners sugar and vanilla. Beat until of spreading consistency. Thin with milk, if necessary.
Remove crust from bread. Butter one side of bread with softened butter and set aside. Melt 1/2 cup butter. Add mushrooms and onions and saute over medium heat for 5 to 8 minutes or until tender. Season with salt and pepper. Drain and set aside. Cook the sausage; drain and break into bite size pieces. In a buttered 7 x 11-inch shallow pan, layer half the bread with the buttered side down, mushrooms and onions, sausage, then cheese. Repeat.
Combine all ingredients but jello. Pour jello over mixture and stir. Let set in refrigerator until firm.
Mix all together. Place in greased and floured bread tins. Bake at 350° for 45 minutes or until done. Makes 2 loaves. It freezes well!
Make syrup of water, sugar, cinnamon candies and food coloring. Pare and core apples; slice into 1/2-inch rings. Cook apple rings in syrup until tender. Use as garnish for pork and poultry.
Combine sugar, sour cream and coconut. Blend and chill. Split cake layers. Spread all but one cup of mixture between layers. Combine remaining cup with Cool Whip and frost the cake. Seal in an airtight container and refrigerate 3 days before serving.
Combine can of crushed pineapple and sugar and bring to a boil. Add lemon jello and cream cheese to mixture; let cool. Fold in apples, celery, nuts and Cool Whip. Refrigerate in mold and serve chilled.
Trim scallions, retaining most of the green ends and chop. Peel potatoes and cucumber and cut into cubes. Heat oil and add all ingredients. With lid on, cook over medium heat for about 10 minutes. Add hot chicken stock; bring to boil, then simmer slowly with lid off until vegetables are tender. Liquidize in blender; adjust seasoning, strain, cool and refrigerate overnight. Serve in chilled bowls with chopped fresh chives. Yield: 4 to 6 servings.
Fry onions, garlic and pepper in olive oil until onions are lightly browned. Add meat, brown slightly and cover and simmer 15 minutes.
Heat oil in 10-inch iron pot. Mix all dry ingredients. Add water and milk. Mixture should be thick but not too dry. Put into hot oil. Cover to steam and form a crust, about 10 minutes. Uncover. Stir to break into small pieces. Stir frequently, about 15 minutes. Serve with cold milk as a cereal.
Crumble crackers in salmon. Mix well. Add beaten egg. Add other ingredients; mix well. Make small patties and fry in hot oil until brown on both sides.
Saute onions in butter. Stir in green pepper, chicken broth, wine, celery and soy sauce. Cover and simmer 10 minutes. Add chicken and mushrooms. Remove 2 tablespoons of liquid and dissolve cornstarch in liquid. Return to pan and stir into chicken mixture. Bring to a boil and add walnuts. Fill crepes; lay in a row, using a 9 x 13-inch baking dish. Cover with Mornay Sauce. Bake and serve.
Mix Raisin Bran, sugar, flour, soda and salt in a large bowl. Mix eggs, buttermilk and oil. Add to dry ingredients and mix well. Store in a covered container in the refrigerator and use anytime in the next 6 weeks.
Bring sugar and milk to a boil and cook exactly 6 minutes over medium heat. Remove from stove and add remaining ingredients. Beat until firm. Pour into a 9 x 13-inch buttered baking pan. Cool to room temperature, then store overnight in the refrigerator. Makes 5 very fattening pounds.
Preheat oven to 375°, combine pecans, sugar, margarine, corn syrup and cinnamon. Mix well. On floured surface, place biscuits side by side, pinching together at edges to make a solid sheet of dough. Brush mixture over sheet of dough. Roll dough into a log and cut into 12 rolls, lining them inside deep dish baker. Repeat with remaining biscutis. Pour remainder of mixture evenly over rolls and bake for 25 minutes.
In a large bowl, slowly pour boiling water over cornmeal, stirring continually to avoid lumps. Let cool 1 hour. Dissolve yeast in warm water, then add to cornmeal along with other ingredients. Mix thoroughly, cover and let rise until doubled. Turn out onto a floured board. Knead 5 minutes, then divide and shape into 2 loaves. Place in buttered 7 x 4-inch loaf pans and let rise again until doubled. Bake at 350° for 35 minutes.
Cut chicken into 1-inch strips; combine milk and egg. Dip chicken pieces into mixture. Mix flour, garlic salt, onion salt, pepper, paprika and potato flakes. Dip chicken in flour mixture. Heat oil (test oil with drop of water; if it pops, it's ready). Put in chicken pieces; fry for 5 minutes on both sides. Drain on paper towels. Serve with mashed potatoes and gravy or sauces.
Cut cookie dough into 1/8-inch slices; layer on pizza pan as directed on package. Bake and set aside to cool.
When you are cooking cabbage, set in nearby place in a small dish (on top of range), a small amount of vinegar; it will absorb the cabbage odor while cooking. It works wonderfully.
Heat oven to 375°. Mix all ingredients except oats, flour, and raisins or nuts.
Shred cabbage, discarding tough outer leaves. Add carrots and onion with cabbage. Mix remaining ingredients together, then toss with cabbage mixture. Refrigerate and serve cold. Serves 4.
Place butter in cast-iron skillet or pot. Melt butter. Slowly drop meat in hot butter and stir until meat turns grey or is medium done. As meat begins to brown, add onion (thinly sliced) and the potatoes, chopped fine. Salt and pepper to taste. Cook at medium heat until potatoes are soft. Add chili powder to your taste. Feeds 4.