HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break up sausage; fry until almost done. Add celery, bell pepper and onion; saute until limp. Drain grease; add remaining ingredients. Pour into greased 9 x 13-inch pan. Cover with aluminum foil. Bake at 350° for 1 hour. (May uncover for last 15 minutes.)
Topping: Mix the jello with 1 cup boiling water. Add the strawberries. Mix and cool in the refrigerator until thick.
Melt first two ingredients and blend. Add remaining ingredients and drop on waffle iron. Bakes in less than a minute.
Remove crusts from bread. Toast bread, then spread first slice with a little mayonnaise. Cover with 1 or 2 lettuce leaves and slices of chicken. Spread a little more mayonnaise on the chicken and cover with a second slice of toast. Spread a very small amount of mustard on the toast, then a little mayonnaise. Cover with bacon and tomato slices. Place third slice of toast on top and press down firmly. Serves 1.
Mix as listed. Mix 1/2 cup grated cheese in mixture and the other 1/2 cup on top. Bake at 350° for 30 minutes or until cheese melts.
Cook brown and Wehani rice in pot. In skillet or wok, saute broccoli rabe, beans and parsley in olive oil. When rice is done, pour over juice of two lemons and let cool. Mix sauteed mixture with rice and chill. Season to taste with black pepper.
Mix chicken broth, chicken soup and 3 cans water and bring to a boil. Break flour tortillas into small pieces and add to hot liquid. Add chicken. Cook about 30 minutes at slow boil. Stir occasionally. Add small amounts of water at a time if mixture gets too thick.
In small bowl, combine crumbs, sugar and margarine. In buttered 9-inch spring-form pan or 13 x 9-inch baking dish, pat crumbs firmly on bottom and up sides of pan. Chill. In large mixer bowl, beat cheese until fluffy. Add Eagle Brand and chocolate syrup. In small bowl, dissolve coffee in water. Add to Eagle Brand mixture. Mix well. Fold in whipped cream. Pour into prepared pan. Cover. Freeze 6 hours or until firm. Garnish with additional chocolate crumbs (if desired). Return leftovers to freezer. Makes 12 to 15 servings.
In saucepan, heat butter over low heat. Add milk, salt and honey and heat mixture to 100° to 110°. Remove from heat. Combine yeast and warm water in mixing bowl, stirring until dissolved. Add the milk mixture. Stir in whole wheat flour and 1 cup white flour and stir until batter is smooth. Gradually add enough white flour to make a soft, workable dough. Turn out on a lightly floured surface and knead until smooth and elastic, about 5 minutes. Round into a ball and place dough in a warm, buttered bowl, turning to coat the top. Cover loosely with plastic wrap and a towel. Place in a pan of warm water, about 98°, and let rise for about 15 minutes. Butter 2 large baking sheets. Punch down dough and divide into 16 portions. Cup in hands and rotate quickly to make smooth bun. Place on sheets 1 inch apart and flatten each bun slightly. Cover and let rise for 15 minutes. Preheat oven to 375°. Bake buns 15 to 20 minutes or until golden brown.
Separate cauliflower and broccoli into bite size pieces. Combine with onions in large bowl. Combine remaining ingredients, except bacon. Mix well and pour over vegetables and toss gently. Chill several hours or overnight. Garnish with bacon.
Mix together dates, margarine, egg and sugar and cook in a pan until thick, then let cool. Add vanilla, nuts and Rice Krispies. Take a teaspoonful and roll in coconut. Lay on wax paper to dry.
Cream the shortening with the sugars. Add eggs and beat well. Blend in cinnamon, baking soda and milk. Add oats, flour and raisins. Cover and refrigerate overnight.
Place brown sugar, onion, green pepper, raisins, ginger, garlic, chili peppers, vinegar, mustard seed and cayenne pepper and salt in a large saucepan. Bring to a boil; reduce heat and cook over medium heat 30 minutes, stirring occasionally. While this is cooking, bring large saucepan of water to boil. Add 3 or 4 peaches at a time. Boil until skin loosens (1 minute). Place in cold water to cool. Peel, pit and slice into thin pieces. Add peaches to cooked mixture and cook 1 hour and 30 minutes more over medium heat. Stir to prevent sticking until mixture thickens. Pour into hot pint jars and process 10 minutes. Makes 4 pints. Good with meats or can be used as appetizers with cream cheese and crackers.
Combine sugar, eggs, squash, coconut extract and lemon extract in medium bowl; mix well. Stir in flour and butter. Spoon into pie shells. Bake at 350° for 45 minutes or until set. Yield: 12 servings.
Mix cheese, pineapple, 1 cup pecans, peppers, onion and salt. Form into ball. Press remaining cup of pecans to top and sides of cheese ball. Cover with plastic wrap and refrigerate overnight.
Combine sugar, cocoa, milk and butter. Stir over medium heat, constantly. Time for 3 or 4 minutes after it comes to a rolling boil. Do not stir while it is boiling. Remove from heat, add vanilla, marshmallow and peanut butter. Stir quickly until blended well. Pour into greased 9 x 13-inch pan.
Combine all ingredients and pour into well-greased and floured loaf pan. Bake at 350° for 30 to 40 minutes or until done.
Mix sugar, flour, soda and salt together. Add eggs and pineapple. Pour into greased 9 x 13-inch pan. Spread on brown sugar and pecans. Bake at 350° for 40 to 45 minutes.
Brown hamburger with chopped onion. Bake, covered, at 350° for 1 hour.
Beat eggs; stir in orange juice. Add the other ingredients until blended. Fill 2/3 full in muffin cups. Bake at 350° for 25 or 30 minutes.
Boil together the first 3 ingredients. Add the dry noodles. Cook until almost done. Drain, then add 1/2 stick butter. Cook the broccoli until tender. Drain, then add 1/2 stick butter. Mix the broccoli and noodles. Add the sour cream and cheese. Put in casserole and sprinkle with the almonds. Bake at 350° for 20 minutes.
Brown beef in skillet and drain off liquids. Stir in salt, pork 'n beans, barbecue sauce, and brown sugar. Heat until bubbly, then pour into oven-proof bowl. Cut biscuits in half and put around edge of the bowl. Sprinkle cheese over bread and bake at 375° for 25 to 35 minutes.
Chop apples. Peel orange and pull sections apart and slice. Slice strawberries. Peel and slice banana. Measure the fruit. Put fruit into a big mixing bowl. Mix Cool Whip with yogurt in small bowl. Pour topping over fruit. Eat! Delicious!
In a 9X13-inch pan, bake cake at 350 for 10-12 minutes. Cool.
Combine all ingredients except cheese in a bowl. Pile lightly in a greased 2-quart casserole. Top with cheese. Bake at 400° until heated through and cheese is melted, 20 to 25 minutes.
You will need a 9 x 13-inch pan or any baking dish that will hold this amount of spaghetti.
Grease tube or Bundt pan. Cut biscuits into quarters and shake in plastic bag with mixture of cinnamon and sugar. Place biscuits in pan and sprinkle with nuts and raisins, if desired. Combine remaining sugar mixture and margarine in saucepan and bring to a boil. Pour over biscuits. Bake at 350° for 30 minutes. Let stand for 5 minutes before removing.
Mix Cool Whip with nuts, coconut and fruit cocktail. Cut apple and banana into small pieces. Add to Cool Whip mixture and chill.
Brown meat and onions. Cook until tender; add remaining ingredients except crumbs. Put into 2 1/2-quart casserole dish. Top with crumbs. Bake at 350° for 30 minutes.
Sift together sugar, flour and salt. Stir in 1 cup cream to make a paste. Stir paste until very smooth, then add the remaining cup cream. Beat lightly. Stir in vanilla. Pour into unbaked pie shell; sprinkle with cinnamon and dot with 1 tablespoon butter. Bake in 400° oven for 15 or 20 minutes. Reduce temperature to 325° or 350° for 45 minutes to 1 hour.
Melt cheese in double boiler, then add rest of ingredients, except mayonnaise. Cook 30 minutes in double boiler. Take off stove. Add mayonnaise. Beat until creamy. Pour into container and refrigerate.
Cook dressing (last 4 ingredients) in double boiler until as thick as it will get. Cool. Whip 1/2 pint whipping cream. Fold in cold dressing. Pour over fruit mixture and let stay in refrigerator overnight.
Mix all together in a 4-quart saucepan. Let heat to boil; cook 20 minutes. Skim off any foam on top. Cool and put in containers. Freeze. Makes about 6 cups.
Cream margarine, sugar, eggs and mashed bananas. Add remaining ingredients and pour into 2 greased loaf pans. Bake at 325° for 60 minutes.
Put 1 vanilla wafer in each cupcake liner. Cream the cheese. Beat the eggs and blend into the creamed cheese. Add the remaining ingredients except the pie filling. Spoon the cheese mixture into the cupcake liner 3/4 full. Bake at 375° for 15 minutes. Remove from cupcake tin and cool. Spoon filling on top when cool.
Have butcher cut a pocket on the bone side of each pork chop. Combine all ingredients and mix well; stuff each chop with this mixture. Place in greased shallow pan and bake at 350° for about 1 hour or until chops are tender.
Pour 1 1/2 cups boiling water over oatmeal and let stand. Mix sugars, oleo and eggs. Add oatmeal mixture, flour, cinnamon, soda, salt and vanilla. Bake at 350° in an 8 x 8-inch pan for 45 minutes. Double ingredients for 13 x 9-inch pan.
Mix all ingredients together (except for cracker crumbs). Bake in a well buttered pan at 350° for 1 hour then put cracker crumbs on top. Bake another 10 minutes. Serve with rice. Delicious and easy.
Cook one large fryer chicken. Cool and dice meat. Add all ingredients. Mix well and chill. Serve on lettuce or as sandwiches.
Press biscuits into 9 x 13-inch baking dish (spray dish). Brown turkey, peppers, onions and bouillon in pan.	After this is well browned, add tomato paste, water and taco seasoning*.	Put 1/2 mixture on unbaked biscuits. Spread 1/2 cheese on top of meat. Put remainder of meat on top of cheese and cover with remainder of cheese. Bake at 400° for 15 minutes or until crust is brown.
In a large bowl, beat eggs until frothy. Add oil, sugar and vanilla. Continue beating until mixture is thick and foamy. Stir in zucchini and pineapple. In a separate bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg and walnuts until thoroughly blended. Stir gently into zucchini mixture just until blended. Spoon batter equally into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour until bread begins to pull away from sides and a cake tester inserted in center comes out clean. Let cool in pans for 10 minutes. Turn out onto racks to cool completely.
Mix cabbage, carrot, and red cabbage. Pour dressing over cabbage until moist and stir. Refrigerate. Add salt and pepper to taste just before serving.
Mix all ingredients and refrigerate at least 6 hours. Bake muffins 10 to 15 minutes at 375°. Refrigerate batter, covered, up to 6 weeks.
In skillet, cook meat until brown; drain off fat. Stir in spaghetti sauce. Bring to boil; reduce heat. Cover and simmer for 5 minutes.
Cook ground beef; drain. Add onion and enchilada sauce to beef mixture; set aside. Mix cheese, mushroom soup and chilies together. Line bottom of 2 greased 9 x 13-inch pans with enough sauce to cover. Roll meat mixture in 25 tortilla shells and pack closely in casseroles. Cover with remaining sauce. Bake at 425° for 20 minutes.
Combine the onions and garlic in a large saucepan and cook, covered, over low heat until soft, stirring frequently and adding a little water if necessary to prevent scorching. Add all other ingredients and mix thoroughly. Cook over medium heat until bubbling hot. Serve in bowls.
Preheat oven to 325°. Butter 2 loaf pans. Chop mandarin peel and place in enough water to barely cover. Cook over low heat for 15 to 20 minutes. Add more water if necessary. Add 1 cup sugar and boil for 10 minutes, until thick and syrupy. Cream the butter with 1/2 cup sugar, add the egg and milk. Mix the flour, baking powder, and salt. Add to the batter, beat well. Add the cooked mandarin peel and syrup. Put in prepared pans. Bake 40 to 50 minutes. Remove from pans and cool on racks. Makes 2 small loaves.
Preheat oven to 350°. Spread 1/2 chicken in bottom of 2-quart greased casserole. Top with mushrooms, chestnuts, almonds and onions. Arrange remaining chicken on top. Cover with chicken sauce. Sprinkle with paprika. Bake, uncovered, 45 minutes.
Cream butter, shortening and sugar until light. Add eggs, one at a time, beating after each egg. Add dry mixture alternately with milk and vanilla. Bake in a greased tube pan for 1 1/4 hours at 350°.
Pack raw peppers into jars. Bring vinegar, water and sugar to a hard boil; pour the hot liquid into jars and seal. Makes 6 pints.
Cook black beans until tender; do not overcook. Drain. Pour olive oil in a frying pan and heat. Place garlic, jalapeno pepper and onions in pan. Saute until the onions are tender, translucent and start to take on some color. Add corn, black beans, cilantro, tomatoes and lime juice. Stir well and toss this mixture over high heat, until all ingredients are very hot. Serve at once. Yields 10 portions.
Heat oven to 350°. In large mixer bowl, beat butter, brown sugar and peanut butter until well blended. Add eggs and vanilla; beat well. Stir together flour, baking powder and baking soda. Gradually add to peanut butter mixture. Shape dough into 1-inch balls; roll in peanuts. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are just set. Press thumb gently in center of each cookie; cool slightly. Remove from cookie sheet to wire rack. Cool completely. Prepare Thumbprint Filling. Spoon or pipe about 1/2 teaspoon filling into each thumbprint. Makes about 8 dozen cookies.
Preheat oven 350 degrees. Melt chocolate and sugar until fluffy. Add egg yolks one at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt. Add alternately with buttermilk to chocolate mixture. Beat after each addition until smooth. Fold into beaten egg whites. Pour into 3 prepared 9-inch pans. Bake at 350 degrees for 30 minutes. Cool. Frost tops only using Coconut-Pecan Frosting.
Pour the oil into a 13x9x2 inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients into pan and stir until well blended. Bake at 350 degrees for 35-45 minutes until a toothpick inserted near center of cake comes out clean.
Combine 1 quart water, sugar and spices. Bring to a boil. Reduce heat and simmer 5 minutes; strain. Bring 1 quart water to a boil and pour over tea bags. Steep 5 minutes. Combine with spice mixture and juices. Boil remaining 3 quarts water and add to mixture. Refrigerate unused portion and reheat as needed. Serves 35 people.
Heat oven to 375°. Join dough pieces and spread over a jelly roll pan and bake for 8 to 10 minutes until golden brown and allow to cool. Cream sour cream, Ranch dressing, onions and cream cheese. Spread creamed mixture across the pastry. Add a variety of chopped fresh vegetables to top the pastry. Cut to appetizer size pieces and chill.
Mash tofu. If using regular firmness, blend in blender or food processor until smooth. Mix all ingredients together. Let set in refrigerator to thicken before forming into balls. After forming balls, bake on lightly oiled cookie sheet in 350° to 400° oven for 30 minutes or until browned (turn after 10 to 15 minutes). Serves 8 to 10.
Combine ingredients in saucepan and boil over medium heat until thick. Pour into baked pie shell. Cool and serve with whipped topping.
Cook sausage with seasonings. Drain. Roll bread dough until flat. Add meat and cheese. Fold bread dough over to form jelly roll. Let rise. Bake at 325° until brown.
Preheat oven to 350°. Grease bottom of a 13 x 9 x 2-inch baking pan. Combine brownie mix, oil, water and egg in mixing bowl; stir to blend, about 50 strokes. Spread batter in prepared pan. Sprinkle evenly with butterscotch and chocolate morsels, coconut and pecans. Pour condensed milk over entire mixture and spread carefully. Bake for 40 to 45 minutes or until coconut turns golden brown. Cool in pan on wire rack. Cut into 2 x 1-inch bars. Makes 48 bars.
Combine first 3 ingredients. Pour over chicken that has been placed in a 13 x 9-inch baking dish. Place in a 325° to 350° oven for about 1 hour. Easy to burn so check as time nears end.
Boil together nectar and Jell-O until Jell-O is dissolved. Add pineapple and set to jell. Whip the whipped topping with cream cheese. Spread over set Jell-O and sprinkle with nuts.
Mix flour, brown sugar, walnuts and butter. Bake in shallow pan at 350° for 20 minutes. Stir occasionally. Sprinkle 2/3 of crumbs into 9 x 13 x 2-inch pan. Combine egg whites, berries, lemon juice and sugar. Beat at high speed for 10 minutes. Fold in Cool Whip and spoon over crumbs. Sprinkle with remaining crumbs. Freeze for 6 hours. Serve frozen.
Mix real good without mixer. Drop by teaspoonfuls in small muffin tins (30). Bake at 435° for 10 minutes.
In a small bowl, soak apricots in water; set aside (do not drain). Combine flour, cilantro (if desired), salt and pepper. Sprinkle over the chicken and set aside.
Chop up cooked chicken breasts and spread in bottom of a 9-inch casserole dish. Combine soup and sour cream; pour over chicken. Sprinkle dressing mix on top and pour chicken broth over dressing mix. Cover with foil. Cook in a 375° oven for 40 to 45 minutes.
Mix ingredients in order directed on box using quantities and casserole size given here. Cover; microwave 18 to 20 minutes on "6" or until potatoes are tender and most of liquid is absorbed.
Break cake into pieces in bottom of a 9 x 13-inch pan. Prepare the vanilla pudding according to package directions. Beat the vanilla ice cream into the pudding; pour over cake pieces. Combine the jello with 1 cup hot water. Mix in the frozen strawberries; pour over top of cake and pudding. Put in refrigerator. Let stand until cold. Top with Cool Whip.
In large bowl, mix meat, soup mix, eggs, catsup, bread crumbs, and water. Shape into loaf pan and bake at 350° for about 1 hour.
Combine margarine, cream cheese and sugar; blend well. Add eggs one at a time; blend well after each. Gradually add flour and vanilla. Place in cold oven. Bake at 325° for 1 1/2 hours or until done.
Add beaten eggs, sugar and oil together. Sift flour, salt, soda, cinnamon and baking powder; add to egg mixture and blend well. Add vanilla, nuts and zucchini. Pour into a greased loaf pan. Bake at 350° for 1 hour, or until tests done.
Make a well in center of meal. Add beaten eggs, sour cream, shortening, then corn, mix well. Pour 1/2 of batter into greased skillet. Add grated cheese and peppers. Now cover with rest of batter. Sprinkle with bacon bits. Cook at 375 degrees 30 to 40 minutes until brown.
Sift flour, baking powder and spice together. Cream sugar and margarine well adding apple sauce and eggs, one at a time, then slowly add flour mixture and mix well. Have oven preheated at 350 degrees. Have cookie sheet ready and drop by spoon full onto sheet. Makes 5 dozen cookies. Bake about 15-20 minutes.
In bowl, cut butter into flour until crumbly. Stir in 3/4 cup of pecans. Press mixture evenly over bottom of baking dish. Bake in 350° oven for 20 minutes; cool. In small bowl, beat cream cheese on low speed until fluffy. Beat in powdered sugar and half of the thawed Cool Whip topping. Spread over crust; chill. In large bowl, combine both pudding mixes with milk. Beat with rotary beater two minutes. Spoon over cream cheese layer. Chill or freeze until firm (several hours or overnight). Top with remaining chopped pecans.
Heat almonds, sugar and butter in heavy skillet over medium heat, stirring constantly until almonds are toasted and sugar is golden brown, about 15 minutes. Sugar should be syrupy. Remove from heat. Stir in vanilla. Spread mixture onto ungreased cookie sheet. Allow to harden. Break apart.
Combine peanut butter, Crisco, sugar, milk and vanilla. Beat until creamy at medium speed. Add egg; beat until blended. Add dry ingredients on low speed. Drop by teaspoonfuls or flatten with crisscross pattern with fork dipped in sugar. Bake in 375° oven for 7 to 8 minutes or until cookie cracks. Makes 3 dozen cookies.
Cover beans with fresh water. Add all ingredients and meat. Cook slow and long. Serve over cooked rice. Garnish with green onions, serve with cornbread and salad.
Mix ingredients together adding the 4 eggs, one at a time, beating after each addition. Fold in chocolate chips.
Combine flour, sugar, baking powder, cardamon and salt. Combine beaten eggs and 1 cup milk. Pour into flour mixture and stir until smooth. If batter is too heavy, add additional milk. Batter should pour in a heavy stream.
Pour first 2 ingredients over chicken. Cook covered at 400° for 1/2 hour. Turn up to 450° and remove cover for another 1/2 hour. (Turn after 45 minutes.)
Combine all ingredients, except bacon, in an oiled 1 1/2-quart casserole. Lay bacon strips over top. Bake at 350° for 60 minutes.
Mix all together and chill. Drink 1/4 cup every day. Makes you really feel good, as when you jog.
Place onions in buttered casserole.	Pour sauce over and combine with cheese and sherry. (May refrigerate at this point.) When ready	to use, bake in 350° oven until thick and bubbly. Sprinkle with almonds during last 5 minutes of baking. Goes well with fish dishes.
Mix all ingredients, except raisins, together with electric mixer. Spread evenly on 2 baking sheets with edge. Bake in a 250° oven until golden brown, 45 minutes to 1 hour. Turn and stir after 30 minutes. Remove from oven and add raisins. Cool and stir in plastic bag.
Boil beets. Mix vinegar, sugar, cinnamon sticks, cloves and 2 cups of water beets were boiled in. Boil for 2 minutes. Rinse beets. Take off skins and cut to desired size. Pack into quart jars and pour liquid over. Seal. Makes 4 quarts.
Saute celery and onion in bacon fat until tender; combine sugar, flour, paprika, salt and celery seed. Stir mixture into sauteed vegetables. Add vinegar and water gradually. Cook until thickened, stirring constantly. Add potatoes, bacon and fish; mix lightly, cover and cook over low heat for 10 minutes until fish flakes easily when tested with fork; sprinkle with parsley.
Cook spaghetti (directions on box), drain, rinse and set aside. Mix well milk and egg together. Pour over spaghetti; mix together well. Put spaghetti in a greased cookie sheet. Top, but don't mix with your favorite spaghetti sauce. Then add cheese and whatever else you like on your pizza. Bake at 350° for 45 minutes. Cool slightly and cut in squares.
Beat eggs. Add sugar, flour and salt. Melt butter or Crisco and chocolate. Add to mixture with vanilla and nuts. Bake at 350° for 25 minutes in an 8 x 8-inch square pan.
Make patties with onions, pepper and garlic to taste. Fry patties until nicely browned. Cover with Spanish rice and simmer for about 20 minutes.
Mix all ingredients together until well blended. Stir in nuts, if desired. Frost the cake.
Cube potatoes. Take fried bacon, onions and pickles and mix together. In a small kettle heat the remaining ingredients. Pour over potatoes and stir.
Combine partially set gelatine to cranberries. Chop celery and apples; add to gelatine and cranberries. Chill to set. "Makes a good salad for heart patients."
Saut onion in butter and add hominy, jalapenos and soup. Heat until bubbly. Pour into 9 x 13 pan and top with cheese. Bake in 350° oven for 15 to 20 minutes.
Wash chicken thoroughly. Batter chicken with flour and eggs, cooking in oil for 20 minutes.
Melt butter in dutch oven over low heat. Add onions and bell pepper. Saute till clear, then add 2 cups water. Bring to boil. Add crawfish tails and green onions. Cook over low heat for 5 minutes, uncovered. Season to taste - a little at a time. Add cornstarch to 1/2 cup water and pour into dutch oven. Simmer 15 minutes. Remove from heat and sprinkle parsley flakes. Let stand a few minutes. Serve over rice.
Melt chips with sugar in double boiler. Remove from heat and add beaten egg yolks. Cool 5 minutes (will be stiff). Fold in stiffly beaten egg whites and whipped cream. Break cake into bite sized pieces. Place 1/2 cake in bottom of 8 x 12 x 2-inch greased pan. Cover with 1/2 chocolate mixture. Dot with remaining cake and cover with remainder of chocolate mix. Sprinkle chopped almonds on top. Chill overnight.
Sift dry ingredients together. Beat eggs and liquid together. Combine dry ingredients and liquids together. Spoon onto preheated grill. Turn when bubbly. Yields 12 pancakes.