HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut sausage links into 1/2-inch circles; put in frying pan and cover with water. Heat to boiling. Let simmer for 8 minutes. Drain; lower heat, remove lid and brown sausage on low heat for about 5 minutes. While sausage is cooking, combine remaining ingredients in a 2-quart saucepan. Heat sauce to boiling, reduce heat and simmer for 10 minutes. When sausage is done, add to sauce. Serve in a chafing dish or in a baking dish on a hot tray. If you like it with more zing, add more horseradish and hot sauce to taste.
Brown onion and green pepper, then add meat and cheese. Mix the eggs and milk. Add hash browns, salt and pepper. Mix all together and put into a 9 x 13-inch pan. Top with more grated cheese. Bake at 350° for 30 minutes or until set. Serve with toast or muffins.
Combine all ingredients in blender; mix 3 to 5 minutes. Pour into greased 9 to 10-inch pie pan. Bake at 350° for 45 minutes.
Cook carrots and drain. Heat together sugar and butter until dissolves. Add carrots and cook over medium heat. Turn carrots until well glazed and tender.
Mash asparagus and drain all liquid. Combine all ingredients. Pour into casserole dish. Bake uncovered at 350° for 1 hour. Serve at once.
Combine morsels, margarine and light corn syrup in medium size saucepan with Silverstone lining. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla extract and sugar. Add Rice Krispies cereal, mixing lightly until well coated. Spread evenly in 13 x 9 x 2-inch pan with Silverstone or if you don't have that, lightly butter the same size pan. Chill until firm. Cut with plastic utensil into 1 1/2-inch squares. Store in refrigerator.
Boil potatoes with jackets on. Let cool; peel and slice in thin round slices. Do not dice potatoes. Fry bacon, let cool and crumble. Mix potatoes, onion, bacon, salt, pepper, vinegar and oil together. Then add lettuce and stir gently.
Heat oven to 350°. Stir together bread and milk. Mix in remaining ingredients except filling. Put 1/2 of meat mixture in greased loaf pan (9 x 5 x 3-inch). Cover with Cheese Filling. Top with remaining meat mixture. Bake 1 hour and 30 minutes. Serves 6 to 8.
Slowly brown meat in small amount of oil. Sprinkle with salt (optional). Combine all other ingredients; whip together and pour over meat. Cover and simmer 2 to 3 hours until tender. Skim off excess fat from sauce and add flour and water to make gravy. It is great in a crock-pot all day!
Mix all ingredients; roll into 2 or 3 rolls. Wrap in heavy aluminum foil. Seal and refrigerate for 24 hours. Place in pan of boiling water. Boil for 1 hour. Poke holes in bottom of foil; let drain on rack.
Cream shortening and sugar. Add eggs. Add flour and soda. Then add hot water, bananas and nuts. Bake for 1 hour at 325°.
Combine. Bake in 2-quart baking dish. Bake 35 to 40 minutes at 400° or until lightly browned.
Mix all together; put into 13 x 9-inch baking dish. Bake at 350° for 45 minutes.
Mix last 4 ingredients together. Place wings in mixture; marinate overnight. Heat oven to 350°. Drain marinade; save 1/2 cup. Place wings in oven and cook 1 hour. Baste after 30 minutes.
Combine the first 3 ingredients and mix together well. Press into ungreased 9 x 13 pan (mixture will be very thick). Bake at 300° for 15 minutes. Remove from oven and let cool. Turn oven to 350°. Mix together the remaining ingredients and pour over the crust. Return to the oven and bake for 35 minutes. Let cool and cut into squares.
Cook broccoli until tender. Arrange in greased 12 x 7 1/2 x 2-inch baking dish. Layer chicken on top of broccoli. Combine soup, mayonnaise and lemon juice; pour over chicken. Sprinkle with cheese. Combine crumbs and butter; sprinkle over top. Bake at 350° for 35 minutes. This may be made ahead of time and refrigerated before baking.
Preheat oven to 450°. Sift dry ingredients together. Heat grease in 9 x 9-inch pan until very hot. While heating pan, mix in buttermilk and egg. Pour in hot pan. Bake until brown.
Top each half of English muffin with turkey and tomato slices. Top with cheese slice. Cover with aluminum foil and bake until cheese is melted. Makes 2 sandwiches.
Cook pie shell according to instructions. Mix sugar, cocoa and oleo. Stir well. Add eggs and beat with mixer for 2 1/2 minutes. Add salt, milk and vanilla. Stir in pecans and pour in shell. Bake at 350° for 45 minutes.
Mix sugar, soda, buttermilk and salt in large kettle. Bring to a boil, stirring frequently, scraping the bottom and sides of pan. Boil for 5 minutes. Add butter and pecans. Stir continually for five or more minutes. After mixture reaches soft ball stage, remove from heat and let stand for 2 minutes. Beat until thickened and creamy. Drop by teaspoonful on waxed paper.
In large, heavy skillet, heat shortening or some of fat trimmed from the pork chops. Add chops and brown slowly on both sides over low heat (10 to 15 minutes). Remove chops to plate. Add water to skillet with chopped onion, bouillon cubes, grated orange rind, celery salt, pepper, raw rice and broken egg noodles. Heat to boiling, stirring until bouillon cubes dissolve.
Mix crushed pretzels, 1/4 cup sugar and melted butter. Bake at 350° for 10 minutes in 9 x 13-inch pan. Cool. Mix cream cheese, 1 cup sugar and Cool Whip. Spread over cooled pretzels. Dissolve Jell-O in hot pineapple juice. Add strawberries and juice to Jell-O. Put in refrigerator until almost set. Spread cream cheese mixture over top. Chill to set completely. Cut into squares.
Cook macaroni and cheese according to package directions on box. Pour into 13 x 9-inch baking dish. Mix in next 7 ingredients. Crumble Cheez-Its crackers over top and bake at 350° for 30 minutes.
Melt 1 stick margarine in a large skillet. Add beef strips and cook until tender, 6 to 8 minutes. Add soy sauce and cook 1 minute longer. Pour into a large platter. In same skillet, melt 1/2 stick margarine. Saute peppers and onions for 2 to 4 minutes. Add beef strips, mixing well. Garnish with fresh tomatoes, quartered. Serve over hot, fluffy rice. Easy and good!
Brown meat; cook bacon. Add onion. Drain hamburger; add together. Mix sugars, ketchup, smoke, mustard, salt and pepper. Do this in a separate bowl. Mix beans in meat mixture. Add other ingredients. Coat mix with sauce; add sausage. Put in pan and cover. Bake for 1 hour at 350°.
Combine peas, beans, green beans, corn, celery, onion, green pepper and pimento in a large bowl. In a separate bowl, combine vinegar, sugar, salad oil, salt, water and paprika and stir until sugar is dissolved. Pour dressing over vegetables and toss. Refrigerate for 24 hours in an airtight container, stirring occasionally.
Mix all, except butter. Once mixed, add just enough melted butter to moisten (too much butter will make dressing soggy). Stuff turkey tightly. Bake as directed for regular turkey. Spoon out dressing whenever turkey is done.
Soften cream cheese with milk. Drain shrimp. Combine all ingredients. Serve with crackers.
Have each child add a little bit of ingredients to the bowl. Explain to them how the never-ending circle of the pretzels continues without an end. Explain that friends are supposed to be the same, together forever.
Make jello as instructed on box. Stir Cool Whip and milk into vanilla pudding. After jello is congealed, fold in crushed pineapple and marshmallows; set. Pour vanilla pudding on top, then add coconut. Serves 8.
Butter a 9-inch square pan. Mix sugar and dry gelatin in saucepan. Add milk, syrup, chocolate and butter and cook over medium heat, stirring frequently, until soft ball stage (238°), ball flattens when taken from cold water. Remove from heat. Pour into large mixing bowl. Flavor with vanilla and cool 15 minutes. Beat until candy thickens. Spread in buttered pan.
Combine potatoes, onion, butter, salt and 1/4 cup milk in 1-quart microwave-safe casserole. Microwave on High, uncovered, 10 to 12 minutes or until potatoes are tender, stirring once or twice. Stir in remaining 1/4 cup of milk. Let stand a few minutes before serving.
Mix lemon juice and condensed milk until thick; add lemon pie filling, then 1/2 of Cool Whip. Put in pie crust and put rest of Cool Whip on top of pies.
Heat 1 1/2 cups milk with about 1/4 cup sugar, then mix rest of ingredients together and add to hot milk. Cook until thick; set aside to cool. Beat the egg whites until stiff; fold into cooled mixture. Pour into baked pie shell. Cover with whipped topping. Sprinkle lightly with nuts (optional).
In Dutch oven soak peas in cold water 1 hour. Drain. Add broth, celery, potatoes, onions, carrots, ham hocks, bay leaf and 1/2 teaspoon garlic. Simmer 1 hour. Remove bay leaf and ham hocks from soup. Remove meat. Blend soup in a blender to desired smoothness. Return meat and blended soup to pan. Saute leeks and 1 tablespoon garlic in olive oil. Add leek mixture, water, salt and pepper. Simmer 1 1/2 hours.
Chop ham in blender. Reserve 1/2 to roll ball in. Combine other ingredients. Let chill before shaping.
Mix all ingredients, except chocolate chips. Add chocolate chips. Grease and flour Bundt or 13 x 9-inch pan. Bake at 350° for 55 to 65 minutes. (Check at 50 minutes.) Ice if desired.
Blend flour and water together. Saut onion; blend onion, butter, flour and water. Stir in cheese and salt until smooth. Then add beaten eggs. Fold in well drained broccoli. Grease dish and flour it. Pour in broccoli mix. Put crushed corn flakes on top and bake at 325° for 30 to 40 minutes.
Mix dry ingredients. Cut in crisco, add buttermilk. Knead dough till blended. Should be doughy. Roll out on floured board and cut. Roll dough to about 1/4 inch high. Bake in a 450 degree oven for 10-12 minutes.
Slice apples and put in pie pan, mounded up. Sprinkle apples with cinnamon. Combine flour, sugar, margarine and beaten egg. Spread on apples. Bake in 375° oven for 35 to 40 minutes. Put pan underneath!
Cut oranges into eighths. Boil 5 minutes in 1 cup water with salt or soda. (This takes out the bitterness.) Drain and rinse. Scrape off white membranes and discard them. Cut peel into fine strips. Bring sugar and 1/2 cup water to boil; drop in orange peel strips and cook for 5 to 10 minutes, until thickens and makes syrup.
Combine all ingredients in heavy saucepan and cook on top of stove at medium heat until all water has been absorbed and sugar is coated on peanuts. Stir the peanuts frequently after the water has begun to thicken to a syrup so that the nuts will not burn. Pour peanuts onto ungreased pizza pan or shallow baking pan and spread fairly thin (the nuts will not stick together if you have a two-layer thickness). Cook at 300° for approximately 30 minutes; stir at least once as nuts in the outer areas cook faster. DO NOT COOK AT HIGHER TEMPERATURE AS SUGAR WILL MELT!
Mix all together if using dill seed, keep refrigerated a couple hours longer. Serve with all vegetables.
Trim fat from chops. Combine next 5 ingredients in a bowl. Stir with a whisk. Combine bread crumbs and paprika. Dip chops in egg white mixture and bread crumbs. Place on rack coated with cooking spray. Bake at 350° for 25 minutes each side.
Preheat oven to 300°. Line a loaf pan, 9 x 5 x 3-inch, or 8 1/2 x 4 1/2 x 2 1/2-inch, with wax paper or aluminum foil (grease). Mix all ingredients; spread in the pan. Bake for about 1 3/4 hours or until a wooden pick inserted in center comes out clean. Remove from pan; cool. Wrap in plastic wrap; store in refrigerator.
Cream cheese needs to be very soft. Mix ingredients by hand thoroughly. Chill overnight then form ball and roll in chopped pecans. Can be served on lettuce leaf.
Combine ingredients and mix into a smooth dough. Pinch off small balls of dough and pat or slap over palms of your hands into a large circle that looks like a pancake. Deep fry in hot, melted lard or oil.
Simmer 15 minutes bacon, onions, garlic salt, lemon juice, brown sugar and vinegar. Add beans to the mixture in slow cooker on high until hot, then on simmer about 2 hours or longer or in oven at 350° for 45 minutes.
Melt butter in boiling water and add flour and salt all at once. Cook and stir until mixture forms a ball that won't separate. Cool add eggs one at a time beating after each until smooth. Drop by heaping tablespoon full 3 inches apart on greased cookie sheet. Bake at 400° until golden brown and puffy about 30 minutes. Remove from oven and split while warm. Cool on rack. Fill with pudding or cream filling.
Bring the first 3 ingredients to a boil. Mix flour and eggs together and add to mixture. Boil a little longer. Pour into unbaked crust.
Place chicken and vegetables in 13 x 9 pan (or larger). Mix together soups and broth. Pour over chicken and vegetables. Top with shredded cheese.
Saute celery and onion in butter until tender. Mix well with other ingredients except butter and bread crumbs. Bake at 350° for 30 minutes. Add buttered bread crumbs and bake another 10 minutes.
Preheat oven to 250°. Melt 3/4 oleo in pan. Add rice and stir. Add soups, water and mushrooms; stir again. Add salt and pepper. Add chicken in remaining oleo and place on top of rice. Bake for 3 hours.
Melt butter, then add all the remaining ingredients. Pour this into the pie shell. Cook on 350° between 30 and 40 minutes. This will be firm, not hard.
Combine the 1 cup mashed squash and beaten egg; stir well. Combine flour, corn meal, baking powder and salt; stir well. Add squash mixture and onion; stir until blended. Drop mixture by level tablespoons into hot oil. Cook until golden brown, turning once. Drain on paper towel.
Place chops in pan. Sprinkle with flour, salt and paprika. Add onions, catsup and water. Cover and bake 1 hour in moderate oven or until done.
Fry bacon. Remove from pan. Saute onions in grease. Add tomato paste, water, salt, pepper and sugar. Cook uncovered slowly for about 10 minutes until mixture measures two cups. Then add it to rice. Add the 1/2 cup of additional bacon grease. Cook for 1/2 hour on low with cover. Add bacon, crumbled, and stir with fork.
Melt margarine in 13 x 9-inch pan. Mix all ingredients together with fork. Pour in pan. Bake 35 minutes at 350°. Sprinkle with grated Cheddar cheese over top of baked pudding. Bake 10 minutes longer. Cool. Cut in squares.
Break lettuce into bottom of a large bowl. Cover with thin layer of celery chopped fine. Put water chestnuts over celery. Sprinkle with peas. Ice with 2 cups mayonnaise with 2 tablespoons sugar added. Crumble bacon over top. Slice eggs real thin over top. Slice tomatoes thin and lay on eggs. Sprinkle Parmesan cheese over top. Cover with foil and chill.
Bring water and butter to boil. Turn burner down to low, add flour and salt. Mix until batter leaves sides of pan. Let cool. When cool, add eggs one at a time. Drop onto cookie sheet tablespoon at a time (make sure cookie sheet is greased). Bake at 450° for 20 minutes. Drop down to 350° for 230 minutes. When cool, cut tops and clean out insides. Cover with confectioners sugar and fill with Cool Whip.
Lightly mix the turkey, celery, chestnuts, onions, potatoes, parsley and dill. Add yogurt and mix. Add pepper to taste. Chill and serve.
Prep time, 5 minutes; cook time, 12 to 15 minutes.
Cream butter and sugar. Add sifted flour, soda and cream of tartar. Add milk; fold in beaten egg whites. Add flavoring. Bake in a tube pan for 1 hour at 300° to 350°.
Cut the scallops crosswise (if they are more than 1 1/4-inches across). Place scallops in a mixing bowl and add the milk, salt and pepper; set aside. Place the flour in a flat dish and set it aside. Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add the red pepper, tomatoes, salt and pepper. Cook and stir until wilted. Drain the scallops and dredge them in the flour. Shake off the excess.
Simmer green onions, onion, butter and chicken broth until tender. Fill with sliced potatoes. Cook until tender. Mash until you have small chunks. Add half and half. Serve with fried cornbread.
Fix vanilla pudding according to package instructions. Cool and mix with Dream Whip. Set aside.
Mix all ingredients except Swiss cheese and bread together. Slice bread (not quite all the way through). Spread mixture on both sides of each slice of bread. Place Swiss cheese between each slice. Wrap each loaf in foil. Bake for 30 minutes at 350°.
Mix ingredients well. Pour into 2 greased and floured 8 1/2 x 4 1/2-inch pans. Bake at 350° for 50 to 60 minutes. Turn out and cool on wire racks. Store in cool place at least one day for best flavor.
Mix sugars, flour or clear jell, cinnamon and salt. Add to apples, stirring well. Let stand overnight. Cold pack in boiling water bath for 20 minutes.
Melt margarine. Mix sugar, oats, flour and cinnamon together. Sprinkle on top of fruit after it has been placed in baking dish. Bake in uncovered dish at 300° until fruit is tender, about 40 minutes.
Cook and mash potatoes; add cream cheese, beating until smooth. Add sour cream, garlic and butter. Place in casserole dish. Garnish with butter and paprika. Bake uncovered for 30 minutes at 350°. Serves 6. (Can be made ahead and baked following day.)
Boil potatoes until done (approximately 20 minutes). While potatoes are boiling, prepare onion, green pepper and pimento. Place in a large mixing bowl. Drain potatoes and add to bowl. Add mayonnaise and mustard; mix thoroughly. May be served hot or cold.
In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk for about 6 minutes). Add the sugar, vanilla, nutmeg, cinnamon and butter. Beat on high until well blended. Beat in milk, then stir in the raisins and pecans.
Cook, drain and rinse lasagna noodles. Saute onion and green pepper in butter. Stir in soup, basil, milk, mushrooms and pimiento. In a 9 X 13 pan, layer noodles, chicken, cheese, cottage cheese and sauce. Repeat and sprinkle with parmesan cheese. Bake uncovered at 350 degrees for 45 minutes to 1 hour. Yield: 8 servings.
Brown and drain hamburger. Add tomato juice, chili mix and beans. Bring to a boil. Reduce heat and simmer 10 to 15 minutes. Place chips in a large bowl. Add chili mix and cheese. Stir and serve while hot.
Combine water, broth, onion and broccoli. Bring to a boil. Turn down heat and simmer for 30 minutes. Add cheese and cream. Simmer for 15 minutes, stirring occasionally.
In 4 quart kettle, brown beef with salt and Italian seasoning. Add everything but soups and water. Simmer 30 minutes. Add soups and water. Simmer 30 minutes more. Diced ham and slivered almonds can be added.
Cream butter, sugar and salt until light. Sift dry ingredients and add alternately with eggs and sour cream, starting and ending with flour mixture. Mix lightly but surely. Pour into buttered muffin tins and sprinkle with sugar. Bake in a 450° oven for 15 minutes or until browned.
Spoon cookie dough into muffin cups. Bake for 8 minutes at 350 degrees. Put Reese cup in center of each cookie. Push down. Bake 2 more minutes.
Mix dough as for pie crust, then add sour cream and egg yolks. Shape into small balls, the size of a walnut and store in the refrigerator overnight. Roll each ball and spread with filling and roll up. Bake on a greased cookie sheet at 325° about 30 minutes. When cool, sprinkle with powdered sugar.
Mix sugar, cocoa and water to which soda has been added. Blend in salad dressing gradually. Stir in flour all at one time, then add vanilla. Bake at 350° for 30 to 40 minutes. Makes an 8 x 8-inch cake.
In a mixing bowl, combine cake and drink mixes, eggs, 1 cup water and oil. Beat on medium speed 2 minutes. Pour in ungreased 13 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes or until toothpick inserted near center comes out clean. Using a meat fork, poke holes in cake. Cool on wire rack for 30 minutes.
Boil chicken breasts until tender. Cool and then take chicken off bones. Cook broccoli as per package directions. Mix together soup, curry powder and 1 cup of grated cheese. Line bottom of baking dish with cooked broccoli, lay the chicken pieces next, pour soup mixture over and sprinkle top with remaining cup of cheese. Garnish with croutons. Bake at 350° until bubbly and cheese melts.
Sift the flour into a bowl. Cut in the butter until mixture resembles very coarse meal. Add milk, 2 teaspoons at a time, mixing lightly until the dough looks and feels like pie crust dough. Use more milk, if needed. Form the dough into 2 balls. Wrap in waxed paper and chill for 1 hour or more. Place 1 ball on a lightly floured board. Roll until very thin and rectangular in shape. With help of a spatula, place on bottom of a cookie sheet. Score dough in 3/4-inch squares. Bake at 400° for 10 minutes or until brown. Lift from pan immediately. When cool, bread will break easily.
Cook chicken or hen until tender. Debone chicken and place in casserole dish or pan and layer sliced eggs on top. Mix 2 or 3 cups of chicken broth with can of soup; pour over chicken. Mix milk, flour and melted butter. Pour over chicken mixture. Bake at 350 degrees for about 1 hour.
Cook macaroni (do not use salt); drain. Combine with remaining ingredients. Toss well and chill.
In a blender, puree 1 cup of the berries with apple juice. In a small saucepan, combine apple juice concentrate and cornstarch; stir until smooth. Add pureed berries. Cook over low heat, stirring constantly, until thickened. Cool. Add vanilla and remaining raspberries. Serve over yogurt, ice cream or pancakes. Yields 8 servings (1 1/2 cups).
Brown lightly in large pot the ground beef and onion. Drain and add all remaining ingredients. Simmer 15 minutes. Serve with garlic bread and green salad.
Combine flour and chili powder. Coat chicken with this. In oil over medium heat, cook chicken until browned. Add gravy; cover and cook until chicken is done. Sprinkle with cheese. Serve with tortillas.
Place margarine into 8-inch round baking dish and microwave on High, uncovered, for 1 1/2 to 2 1/2 minutes, or until melted. Tilt dish to coat sides. Stir pineapple syrup and brown sugar into melted margarine in bottom of dish. Arrange pineapple to cover bottom of dish. Prepare butter cake as directed on package. Put into prepared dish, being careful not to dislodge pineapple. Microwave uncovered on High for 12 to 15 minutes. Rotate dish 1/4 turn every 3 minutes during cooking. Let stand 2 minutes. Loosen edges. Serves 8.
Melt butter in skillet; add shrimp and seasonings, cooking until lightly browned, stirring frequently. Add eggs, stirring until well mixed with other ingredients. Add rice and cook until a golden color. Stir in remaining ingredients and cook until thoroughly heated. Serve at once. Serves 6.
Cream sugar, shortening and margarine. Add eggs, one at a time. Combine flour, baking powder and salt. Mash bananas and add to mixture gradually. Add milk and flour, then add vanilla. Bake at 325° for 1 1/2 hours.
Combine onion, bell pepper, tomato, corn and mayonnaise. Mix well and chill before serving.
Brown hamburger, bacon and onion in crock-pot, then add salt, liquid smoke, catsup, vinegar, sugar, canned beans and pepper. You can use any kind or amount of beans. The meat mixture is enough for more and still be good.
Blend whipped topping and mayonnaise. Core and dice unpeeled apples into 1/2 inch squares. Fold into whipped topping mixture, add coconut and marshmallows. Add 1/2 of drained fruit cocktail, fold together lightly, pour into serving bowl.
Brown meat and spice as though you're making tacos. Stuff the tortillas with the meat and cheese and roll item up like burritos. Make them as big as you want. Stack them side by side making a tight fit in your casserole dish. Take the leftover meat and some cheese and spread in the gaps, along the sides and in all the groves. Mix all your cans together in a bowl and add some cheese to the mix to make it thicker. Spread that on top of your rolled tortillas ; then spread the cheese thickly on top of that. Heat it in the oven on about 300° to 325° until the cheese is good and melted. Take the dish out and sprinkle with Parmesan on top. Serve with a salad and some sour cream on the side.