HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute chopped onion and green pepper. Add the sausage, taking it out of the casing and simmer with the onion and green pepper. Add the sauces and let it simmer for about 20 minutes more. Boil pasta in salted water until tender. Drain the pasta. Mix with sauce in a large pan. Bake in oven at 350° until heated. Enjoy!
Cream oleo and sugar; add eggs yolks. Dissolve baking soda in sour cream. Add salt to flour. Add flour and sour cream alternately to batter, beginning and ending with flour. Add flavoring; mix. Fold in stiffly beaten egg whites. Bake in stem pan at 300° until cake tests done (about 2 hours or longer).
Yogurt Cheese: Place nonfat yogurt in coffee filter and place in strainer over a bowl. Cover and let set in fridge overnight. Will be half the amount. Use in place of sour cream.
Beat with hand mixer until sugar is dissolved. Slowly add oil. Dressing will be thick and stay that way if oil is added slowly. Best when used on spinach and strawberry salad or red leaf lettuce with avocado and spears.
Squeeze juice from grated zucchini; drain well. Break bread into smallish pieces and just moisten with milk. Mix all ingredients and shape into cakes. Roll in fine bread crumbs, if desired. Fry in butter until lightly browned.
Saute onions and cabbage with margarine for 15 minutes, stirring frequently. Sprinkle flour over the mixture and stir. Add water, sugar, salt, pepper, lemon juice, caraway seed, bouillon cubes and tomatoes; mix all together. Bring to a boil. Turn heat down and simmer for 1 1/2 hours. Serve with corn bread.
Thaw potatoes 1/2 hour. Mix all ingredients in a large bowl. Add salt and pepper to taste. Pour into a 9 x 13-inch pan. Add potato chips on top. Bake 1 hour at 350°.
Brown pork in a 325 oven for 1 hour, or cook on the grill until nicely browned on all sides. In a large stock pot, saute onion and garlic in butter. When translucent add all other ingredients. Bring to low simmer. Add browned meat. Cover and simmer on low for 3 hours. Meat should be falling apart. Serve over rice.
Melt morsels and margarine together. Add peanut butter and blend well. Pour cereal into mixture and coat cereal well. Put mix into small white trash bag and add powdered sugar. Shake.
Cut broccoli in bite size pieces; steam and drain when done. Cook chicken cubes in 1/2 stick margarine; then drain. In saucepan melt 1/2 stick margarine; add 3 tablespoons flour and stir until smooth over low heat. Add 1/2 cup hot chicken broth slowly, then add heavy cream and white wine. Stir until smooth. Arrange chicken and broccoli in baking pan. Pour sauce over and top with 3/4 cups Parmesan cheese. Bake at 325° for 20 minutes. Pour over buttered spaghetti; toss and serve.
Boil chicken in salted water and debone. Layer chicken with cream of chicken soup, mushroom soup and sour cream. Crush Ritz crackers and put on top of mixture. Slice oleo and put on top. Bake at 350° until hot and bubbly.
Cream together eggs, sugar and oil. Add flour, vanilla, chopped apples, nuts or raisins and cinnamon. Bake for 45 minutes at 350° in Bundt cake pan.
The key to this recipe is to put the ingredients through a food grinder. Then cook until tender, stirring frequently to keep from sticking. Add salt and pepper to taste.
Heat oven to 350°. Lightly coat a 9 x 5-inch loaf pan with vegetable cooking spray. Combine flour, cinnamon, baking powder, baking soda, salt, ginger, allspice and pepper in medium bowl. Whisk pumpkin, sugar, eggs, milk and oil in bowl. Stir in dry ingredients just until blended. Fold in nuts. Pour batter into prepared pan. Bake 55 to 60 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Makes 1 loaf.
In 2-quart casserole, combine all ingredients, except shrimp. Mix well. Cover. Microwave at High for 10 minutes. Reduce to Medium. Microwave for 28 to 35 minutes or until liquid is absorbed and rice is tender. Stir in shrimp. Let stand, covered, for 5 minutes. Makes 6 servings.
Mix first 5 ingredients. Form mixture into small balls. Roll balls in coconut or walnuts or both. Refrigerate.
Mix butter, sugar and graham cracker crumbs. Press into 9 x 13-inch pan.
Combine powdered sugar and cocoa in a mixing bowl. Add condensed milk and vanilla. Beat on medium speed for 2 minutes. Stir in chopped nuts. Cover and chill until firm enough to handle (about 30 minutes). Shape into 1-inch balls. Roll in additional powdered sugar. Cover tightly and chill at least 2 hours before serving. Refrigerate leftovers.
Mix well. Freeze in Ziploc bags. Take out at least 2 hours before serving. Add 1 bottle ginger ale to each bag used.
Mix sugar, flour and soda thoroughly, then add remaining ingredients. Pour into greased pan. Bake for 1 hour at 350°.
Boil chicken and debone. Cook onions, bell pepper and celery in chicken broth. Cook spaghetti. Mix soup and broth with ingredients, chicken and spaghetti. Place in dish and top with grated cheese. Cover and bake about 20 minutes at 350°.
Crumble ground meat in a buttered dish. Sprinkle with rice and soup mixture. Blend soup and water; pour over rice. Cover with onions and bake at 350° for 1 hour.
Melt margarine in casserole dish. Mix all other ingredients except peaches. Pour into casserole dish. Add peaches in center. Do not stir. Dot with margarine. Bake at 350° for 1 hour or until golden brown.
Place bread cubes, apples and raisins in a microwave-safe 2-cup bowl cooked with nonstick cooking spray.
Measure oil into large bowl; add sugar and eggs. Beat until creamy. Sift dry ingredients together, then add a little at a time to the creamy mixture. Beat well. Fold in apples and nuts. Spread evenly in a greased 13 x 9 x 2-inch pan. Bake 55 minutes at 350°.
In first bowl, add flour, sugar and salt. In 2nd bowl, eggs, soda, buttermilk and vanilla. In saucepan, bring butter, water, shortening and cocoa to boil; pour into ingredients in first bowl. Mix well. Mix ingredients in 2nd bowl and add to other ingredients. Bake at 350° for 20 minutes in a 15 1/2 x 10 1/2 floured and greased pan.
Grind cranberries, mix with sugar and let stand one hour. Drain and mix with grapes that have been halved, seeded and drained. Cut marshmallows and nuts rather fine and blend all ingredients with whipped cream and chill. Makes 15 or 16 servings.
Brown pork; fry bacon and drain. Press crescent dough on bottom and up sides of ungreased round pizza pan or 15 x 10 x 1-inch pan to form a crust; seal the perforations. Spoon pork over crust. Sprinkle hash browns, bacon, mushrooms and onions over pork. Top with Velveeta cheese slices, then sprinkle with Mozzarella cheese. Beat eggs and milk. Pour over all. Bake at 350° for 35 to 40 minutes. Makes 6 to 8 servings.
Combine sugar, salt, soy sauce and vinegar; set aside. Heat oil in large skillet; add red peppers and cook 5 seconds. Add cabbage; cook 5 minutes, stirring frequently. Stir soy mixture and pour over cabbage. Turn heat to high. Stir until well mixed. Serve immediately. Yields 6 servings.
Combine dry ingredients and rub into pork roast. Bake in a 12-inch Dutch oven at 350° for 35 minutes per pound.
Brown ground chuck and onion; drain well. Add remaining ingredients; place in crock-pot and cook on low for 3 hours.
Mix well. Roll out and cut. Place on greased baking sheet. Let rise about 30 minutes. Bake at 450° about 10 minutes or until browned.
In a large bowl combine all ingredients and put them into a lightly-oiled casserole dish. Bake for 25 minutes at 350°. Great with chicken.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, blending. Fold together. Pour into shell.
Mix together. Pour over meatballs. Bake at 350° for 45 minutes.
Combine in a heavy saucepan sugar, flour and butter. Stir and cook until well blended. Add milk. Stir. Beat 2 egg yolks until light. Pour a little of the milk mixture over beaten egg yolks and then combine. Stir constantly until thick. Cool and flavor with the vanilla. Pour into the baked pie shell. Cover with meringue (out of the 2 egg whites). Bake at 300° for 15 to 20 minutes.
Unroll 1 tube of dough and place in lightly greased 9 x 13 baking pan. Seal seams and perforations. Set aside. In mixing bowl, beat cream cheese, 1 cup sugar and vanilla until smooth. Spread over dough. Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top. Sprinkle with sugar and cinnamon. Bake at 350° for 30 minutes or until done. Cool and cut into squares.
Bring beef bone, roast and 6 quarts water to boil. Lower heat and simmer until meat is cooked, approximately 2 hours. Remove scum. Meat and soup bone can be removed from broth at this time. Drop potatoes into broth and immediately start making the dough.
Cream butter, sugars and beaten egg. Add flour, salt, baking powder, baking soda, corn flakes, nut meats and vanilla. Drop on cookie sheet. Bake at 350° for approximately 10 minutes.
Melt butter in a square baking dish or casserole dish. Sprinkle with Jiffy cornbread mix. Combine remaining ingredients; pour over cornbread mix. Bake at 350 degrees for 55 minutes or until set. Serves 4-6.
Defrost berries. Beat eggs until fluffy. Add oil, sugar and berries, beating until light. Mix flour, cinnamon, baking powder, soda, nutmeg and salt. Blend flour mixture into strawberry mixture just until flour is moistened. Do not overmix. Stir in nuts. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 50 to 60 minutes. Cool 5 minutes. Remove from pan.
Mix cake mix by directions on package. When cake is done, cool. Mix cream cheese, sugar, milk, vanilla and Cool Whip. Spread on cake. Drizzle pie filling over icing. Keep cake refrigerated.
Dissolve jello in 2 cups boiling water. Add strawberries, frozen, and stir until dissolved. Let set until syrupy. Add the pineapple, mashed bananas and nuts. Pour half of this mixture into a 9 x 13-inch flat dish and let set. Spread with sour cream and carefully pour the other half of the strawberry mixture over this. Refrigerate.
Brown meat lightly in oil. Combine water, vinegar, sugar, cornstarch, salt and 1 cup pineapple juice drained from chunks. Cook in saucepan until clear and slightly thickened. Pour sauce over meat. Cover and cook 30 minutes. Add pineapple chunks and green pepper. Cook 2 minutes longer.
Beat egg slightly; add flour, milk and rest of ingredients. Bake at 350° for 45 minutes to 1 hour. May put crushed potato chips on top.
Pour boiling water over 100% bran cereal; set aside. Cream sugar, shortening and eggs until light and fluffy. Stir in salt, soda, buttermilk and 100% bran mixture. Add flour; mix well and add Bran Flakes. Cover and store in refrigerator until ready to use. (Keeps 5 or 6 weeks.)
Cook rice and set aside. Place broccoli in medium saucepan. Add 1-inch of water. Cover and bring to a boil over high heat. Reduce heat and cook for 1 to 2 minutes. Rinse under cold running water to set color. Drain well and set aside.
Combine all ingredients, except cottage and Mozzarella cheeses, and simmer for 30 minutes. Cook lasagna noodles and drain. In baking dish, put 1 layer noodles, 1 layer sauce, 1 layer cheese, 1 layer noodles, 1 layer sauce, 1 layer cottage cheese and 1 layer cheese. Bake 20 to 30 minutes at 375°.
Cut all fruits fine. Combine with nuts and mix thoroughly. Mix sugar and spices; toss with fruits until well coated. Add orange juice and brandy; press firmly into buttered loaf pan. Cover with waxed paper. Keep in cold place at least 10 days before serving. Yield: 2 (8-inch) loaves.
Toss onions, cabbage, celery, carrots and zucchini. Heat remaining ingredients to boiling. Boil and stir 1 minute. Toss with vegetables. Refrigerate for 3 hours, stirring occasionally. Makes 8 servings.
Cream shortening and sugar. Add milk, less 1/4 cup; bring to boiling point. Cool to lukewarm. Add yeast, dissolved in 1/4 cup warm water. Add flour. Let rise 2 hours. Add salt, soda, baking powder and as much flour as needed to make a soft dough (could use as much as 5 cups). Store in refrigerator, covered. Bake at 400° until brown.
Boil sugar, cream, cocoa and salt to soft ball stage. Cool, then beat and add vanilla.
Place all ingredients in a crock-pot. Cook on low for 12 hours or less on high. Serve with hard rolls.
Combine 1 cup milk and flour in small saucepan. Cook until paste and cool. Add sugar, oleo and peanut butter with electric mixer and beat and beat. Add vanilla. Spread on cold cake. This keeps well in the refrigerator.
Place potatoes in large saucepan. Add water to cover and 1 teaspoon of the salt. Cover and cook over medium-high heat until water comes to a boil. Reduce heat to low and simmer about 20 minutes or until potatoes are fork-tender; drain. Place in large bowl. Add milk, butter, pepper and remaining 1/4 teaspoon salt; beat or mash until smooth. Stir in 1 of the eggs and onion. Cover and chill at least 2 hours. Divide mixture into 12 equal pieces. With floured hands, shape each piece into a log.
Combine cake mix and margarine. Add eggs and mix well. Fold in nuts. Batter will be thick. Spoon into greased 9 x 13-inch pan and bake at 350° for 20 to 30 minutes. If using a spice cake mix or carrot cake mix, sprinkle cookie bars with powdered sugar. Cream cheese icing makes other bars richer.
Place pineapple (juice too) and Karo syrup in blender. Blend for 10 seconds at high speed. Delicious over ice cream, cakes, waffles and pancakes.
Melt peanut butter and margarine in a double boiler or a bowl over hot water. Add other ingredients. Bake 25 to 30 minutes in a 350° oven.
With mixer at medium speed, beat margarine and sugar in a large bowl until smooth. Beat in corn syrup and egg yolks until well mixed. Stir in flour until well blended. Chill dough 20-25 minutes or until firm enough to handle. Shape into 1-inch balls. Dip into lightly beaten egg whites and roll in nuts. Place 2 inches apart on greased cookie sheet. With thumb, make an indention in the center of each cookie. Bake in preheated 325° oven for 20 minutes, or until golden. Remove from oven. While still warm, fill with small amount of jam. Cool on wire rack.
Melt chocolate over low heat. Combine all ingredients in a large bowl. Stir until well coated. Spoon out onto waxed paper.
Cut a slit in 1 side of jalapenos and deseed them. Stuff cheese into peppers. Take 1 to 2 tablespoons of sausage and pat into a thin patty. Press around jalapenos. Coat them with Shake 'n' Bake. Bake on a cookie sheet at 350° for 15 to 20 minutes.
Combine ingredients and pour into baking dish. Bake about 20 minutes in 350° oven.
Mix eggs, oil and buttermilk. Then add butter, cake mix and pudding. Beat well. Bake in well greased Bundt pan at 350° for about 1 hour.
Wash and dry the chicken. Heat the oil in a Dutch oven or deep skillet; brown the chicken in it. Add the onions, green pepper, garlic, salt, pepper and oregano; cook for 10 minutes.
Brown meat and drain. Add onion, celery and bell pepper. Saute about 15 minutes. Add soups, water and rice. Mix and pour in baking dish. Top mixture with cheese. Bake 45 minutes at 350°.
Stir ingredients together in mixing bowl and bake in an ungreased pan for 25 minutes at 350°.
Drain artichokes and reserve 1/8 cup marinade. Saute onion, garlic, basil, oregano and red pepper in hot oil over medium heat for 5 to 10 minutes. Add crushed peppercorns.
Combine all ingredients. Place half of mixture in a blender; blend until smooth. Add remaining mixture. Cover; chill 4 hours before serving. Makes about 2 cups. Good for dips, omelets, or just about anything.
Combine first 4 ingredients, add beer, heat and stir until thickened. Turn off heat and add cheese. Return to medium heat stirring constantly until all cheese is melted. Turn heat to low and serve.
Cream shortening and sugar. Add applesauce in which the soda has been added. All other ingredients may now be added. Bake in moderate oven, 350°, for about 40 minutes.
Mix together all ingredients, except toast. Let mixture stand 2 hours so flavors blend. Serve on toast; slice.
Brown in iron skillet, then put in 9 x 13-inch Pyrex dish lined with foil. After you put in dish, sprinkle onion soup mix on top (1 envelope). Put cream of mushroom soup on top (undiluted). Cover with foil. Cook about 3 hours at 300° to 325°.
Clean fruit. Cut up in cubes or bite sizes. Combine in large bowl all the fruit and add yogurt. It's refreshing.
Pour pineapple with juice into a large bowl. Add other ingredients. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Frost while cake is hot.
In a shallow dish, combine 1/3 cup soup and 1/4 cup milk. Set aside.
Cook broccoli in small amount of water. Blend mushroom soup and chunks of Velveeta in saucepan over medium heat. Stir in drained broccoli and seasoned salt. Serve hot with tortilla chips.
Boil potatoes until thoroughly done. Drain and peel; mash until they are smooth. Add remaining ingredients and mix well. Shape into croquettes and roll in additional coarse corn flake crumbs. Place in refrigerator to set. Fry in hot fat. Drain. Serves 8.
Fry hamburg, green pepper, onion and celery together until brown; drain. Mix pizza sauce, tomato sauce, oregano, garlic powder and salt and add to hamburg mixture. Put noodles in 9 x 13-inch pan. Pour the rest over noodles and mix together. Put 8 ounce bag Mozzarella cheese over top and 4 ounce bag Cheddar cheese. Bake at 350° for 45 minutes.
Cook breasts and chop into small pieces. Reserve 2 cups broth and add salt, pepper, carrot, onions and celery. Cook until tender (10 minutes). Add milk; stir. Add Cheddar cheese. Serve.
Heat oven to 375°. Cream margarine and sugars together. Beat in milk, orange juice and egg. Stir together flour, baking powder, salt and baking soda. Blend well with sugar mixture. Stir in nuts and cranberries. Drop mixture on greased cookie sheet. Bake 10 to 15 minutes.
Melt margarine in a skillet. Add onion, celery, green pepper and garlic. Cover and cook at medium heat until vegetables are tender, but not brown. Combine cooked vegetable mixture with remaining ingredients. Mix by hand or with a mixer until well blended.
In a large bowl, beat together eggs, milk, taco sauce, onion and salt until well blended, reserving a few pieces of chilies for garnish. Stir in remaining ingredients. Pour into 8 x 8 x 2-inch baking dish. Bake in preheated 350° oven until knife inserted near center comes out clean, about 35 to 40 minutes. Garnish with reserved chilies.
Combine and let sit overnight. Bake at 350° for 40 to 45 minutes.
For equivalent of 2 eggs, mix egg whites, dry milk and vegetable oil. For flavor, add salt and for color, add yellow food coloring.
Melt butter in a pie plate as oven preheat. Watch carefully so it doesn't burn. Mix flour, eggs and milk together with a fork in a medium bowl. It's okay if it's a bit lumpy. Pour over butter in pie plate. Bake at 450 degrees for 15 minute or until golden brown and puffy. Take out of the oven and sift powdered sugar on top and serve immediately.
Steam zucchini for 5 minutes. Layer with cheese and onion in pie plate. Slightly beat eggs in cream, red pepper, salt and sugar. Pour in pie shell and bake 15 minutes. Reduce oven temperature to 300°. Bake for 30 minutes longer or until firm. Before cutting, let stand 10 minutes.
Cook rice until tender. Saute celery and onion in butter. Stir in rice and broccoli. Add soup and cheese. Spoon into greased baking dish and bake at 350° for 30 minutes.
Add boiling water to potatoes, celery, onion, seasonings and bouillon. Cover and cook until tender. Blend flour with a small amount of the milk. Stir into potatoes. Add remaining milk and cook until thick. Add Velveeta and Cheddar. Stir until melted.
Mash potatoes. Add other ingredients, except oleo, and blend well. Place in sprayed 9 x 13-inch pan. Dot with oleo. Sprinkle with paprika, if desired. Bake at 350° for 40 minutes.
Heat oven to 425°. Melt 1/2 cup Crisco in a 10-inch skillet. Combine all ingredients in a bowl, adding water until you get a creamy mixture. Add melted Crisco. Bake about 25 minutes or until golden brown.
Saute beef in oil until brown; drain well. Add spaghetti sauce and 1 can of water. Cook 15 minutes longer. Season to taste. Prepare a filling by mixing cottage cheese, eggs, Parmesan cheese and a dash of nutmeg. Cook the lasagne noodles (enough for 3 layers in long dish); drain and wash.
Cook noodles in salted, boiling water until tender; drain. Stir in tuna and oil, pimento	and mushroom soup. Reserve enough large potato for top. Crush remaining chips and cover bottom of shallow	1 1/2 quart casserole.	Add tuna mixture. Top with whole potato chips. Bake in moderate oven (350°) just long enough to heat thoroughly, approximately 25 minutes and potato chips on top are crisp. Serves 4 to 6.
Mix instant pudding as per pudding instructions. Add Cool whip, egg and sugar to half hardened pudding mixture. Mix well and set aside for 5 minutes.
Place in a saucepan sugar and add salt, cocoa and water. Stir well, then cook over medium heat, stirring and watching constantly, about 4 to 5 minutes. Remove from heat, add vanilla and refrigerate.
Preheat oven to 350°. Brown ground beef, onion and green pepper in a large skillet. Drain off excess fat. Mix ground beef mixture with other ingredients. Place in 9 x 13-inch baking dish. Top with cornbread mixture. Bake until cornbread is done, about 20 to 25 minutes.
Prepare box of wild rice as directed. While this is cooking, brown hot sausage in skillet. Drain off grease. In same skillet, saute onion and water chestnuts (sliced thin). Return browned sausage to large skillet and add remaining ingredients. Mix well and allow to simmer a short while. Add prepared rice and mix well. Put mixture into casserole and cook for 45 minutes at 350°.
Cut bacon slices in half. Wrap bacon around shrimp. Secure with wooden picks. Place in a 9 x 13-inch baking dish. Pour teriyaki sauce over shrimp. Cover and refrigerate 1 hour. Bake at 400°, uncovered, for 20 to 25 minutes or until bacon is crisp. Makes 40 appetizers.
Cook beef, green and yellow peppers, onions and jalapeno pepper in skillet. Drain. In another pan, heat beans, chili powder, stewed tomatoes and salt. Pour beans into 12 x 8 x 2-inch baking pan. Sprinkle meat mixture over beans.
Mix all ingredients together. Pour into a greased baking dish. Bake at 325° for one hour or until golden brown.
In a small saucepan, combine the butter or margarine and water. Bring to a boil, stirring to melt. Remove from heat.
Cut the lettuce, slice the cucumbers and carrots. Add cheese and mix all of them with the salt.
Combine eggs, milk and butter. Add dry ingredients. Beat until smooth. Bake on hot griddle.
Cook shells as directed. Combine all cheeses, bread crumbs, salt, parsley and egg. Fill parboiled shells immediately with cheese mixture. In a baking pan pour half the spaghetti sauce. Arrange filled shells on top of the sauce in a single layer. Top with the remaining sauce. Bake at 350° for 20 minutes. Serves 4.
Brown onion and meat. Add rest of ingredients, except noodles and crumbs; mix well. Stir in noodles. Pour into casserole; cover with crumbs. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Beat eggs until light and foamy in large bowl. Beat in sugar, vanilla and butter until creamy. Combine flour with baking powder and salt. Add to egg mixture. Mix at low speed until blended. Stir in nuts at low speed (mixture will be stiff). Spread in pan. Bake at 350° for 25 to 30 minutes. Cool 15 minutes, then cut. Makes 2 dozen.
Mix cream cheese, peanut butter and powdered sugar. Add vanilla; fold in Cool Whip. Pour filling into crust. Refrigerate several hours. Before serving, garnish with chocolate curls and chopped mixed nuts.
Steam zucchini until tender. Mix in a large bowl the Cheddar cheese, tofu, eggs, salt, dill weed and croutons. Add well drained zucchini and stir gently. Turn into a shallow, oiled 1/2-quart casserole. Bake at 350° for 30 minutes. Serves 3 as a main dish or 6 as a side dish.
Mix the cake as directions say on back of box. Bake it in long sheet pan. After the cake is done, while still hot, take a fork and poke holes in the cake. Pour the milk over the cake and let cool. When cooled, take Cool Whip and spread on top of cake. Take chopped candy bar and spread over the top of Cool Whip. Best if kept refrigerated.