HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage in saucepan. Drain. Add pepperoni and spaghetti sauce. Simmer for 5 minutes. In casserole dish layer 1/3 pasta, then 1/3 sauce and 1/3 cheese. Repeat until all ingredients are gone. Bake at 350° for 20 minutes, covered, then remove, cover and bake 10 minutes. Serves 6.
Combine the 3 dry ingredients and then add in the last 2 ingredients; mix well. Dip hot dogs into mixture until they are fully covered. Drop corn dogs into deep-fryer and cook for about 3 to 4 minutes or until golden brown.
Mix all ingredients together. Pour into 1-gallon ice cream freezer. Finish filling freezer with milk.
Heat oven to 350°. Beat Parkay Spread sticks, sugars and peanut butter in large bowl with mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Mix in flour, baking soda and salt. Stir in chips.
Mix and roll into meat balls. Heat 3 tablespoons roux, add 2/3 cup water and simmer. Add meat balls and parsley. When cooked, serve on hot rice.
Roll out Velveeta with rolling pin between waxed paper (about 15 x 18-inch). Spread with cream cheese and chopped green chilies. Roll up like a jelly roll, about the size of a round cracker. Chill 6 to 8 hours before serving.
Combine sugar, cornstarch and ginger ale in heavy pan; cook over medium heat until thick and clear. Add gelatin and red food coloring. Let cool. Stir in strawberries. Pour into pie crusts and chill. Serve with whipped topping, if desired.
Sift together flour, cocoa, baking powder, baking soda, salt & cinnamon. In separate bowl, cream butter and sugar. In another bowl, mix eggs, zucchini, vanilla, nuts and milk. Alternately combine wet & dry ingredients into butter/sugar mixture. Spread into 2 greased loaf pans and bake at 350 degrees for 1 hour.
Mix together and put in baking dish. Mix together cornflakes and 1/2 cup melted oleo and cover potato mixture. Bake at 325° for 1 1/2 hours.
Mix all ingredients into a large pot and bring to a boil. Lower heat and cook for 45 minutes to 1 hour, stirring every 10 minutes. Serve with fresh rye bread and butter.
Microwave cream cheese in bowl 30 to 45 seconds or until softened; beat until smooth. Mix with 2/3 cup picante (maybe less, 1/2 cup). Spread evenly over bottom of serving plate. Sprinkle evenly with lettuce, tomato, cheese and olives. Drizzle on last of picante, if desired. It may be hot! Cover with plastic wrap and refrigerate at least 1/2 hour.
Heat fat in skillet. Add onion and seasonings. Brown meat and drain off excess fat. Add corn and tomatoes and bring to a boil. Pour into a 2-quart baking dish. Stir up the corn muffin mix and spoon over mixture. Bake at 400° for 30 to 40 minutes. Serves 6.
Take egg yolks and beat until very light. Add vanilla and margarine. Combine flour and salt. Add with milk to mixture. Beat egg whites until stiff and fold into batter. Cook over medium heat 1 to 1 1/2 cups of batter for 30 to 45 seconds on first side. Turn and bake until steam stops or until golden brown.
Cook chicken breasts; remove from broth and boil noodles. If any broth is left when noodles are done, drain.
Heat oven to 250°, heat peanut butter, dry milk and butter in ungreased rectangular pan, 13 x 9 x 2 inches. in oven until butter is melted. Stir until blended. Stir in cereal and peanuts until coated. Bake 1 hour, stirring occasionally. Spread on paper towels, waxed paper or aluminum foil to cool. Store in airtight container. Makes 6 1/2 cups.
Combine and mix first 4 ingredients in order given. Cook slowly until thick; cool. Cream butter and brown sugar. Add well the beaten eggs. Sift dry ingredients and add alternately with milk. Add cooled chocolate mixture and vanilla. Beat until smooth. Bake 15 to 20 minutes. This makes a 3 layer cake.
Granny always used her leftover ham. Ham should be cut into chunks. Peel and dice potatoes. You can boil potatoes before putting casserole together. Place butter in microwave-safe dish and cook on High until melted. Stir in flour until smooth. Whisk in milk and pepper, blending well. Cook on High 3 minutes stirring once. Whisk until smooth. Layer with ham, potatoes, mixture and cheese. Continue doing this until you have used all of your ham and potatoes. Top with cheese. Bake at 375 ° until bubbly or potatoes are done.
Sift dry ingredients in large bowl. Dissolve yeast in warm water. Mix all liquid ingredients in small bowl, then add to dry ingredients and mix well. Store in refrigerator, covered. To cook: On floured wax paper take out amount needed. Mix with flour and pinch off into biscuits and place on greased pan. Bake 18 to 20 minutes at 450° or until golden brown.
Mix cornstarch, sugar and salt in saucepan. Blend with 1/4 cup water until smooth. Add remaining water. Cook over low heat, stirring constantly, until mixture boils, about 10 minutes. Remove from heat, add lemon juice, a little grated rind and butter. Makes 1 1/3 cups.
Chop celery. Drain broth from chicken and add water to make 6 cups. Put celery, broth-water mixture and bouillon cubes into large pan. Heat to boiling about 10 minutes. Add noodles. Cover and boil gently for about 10 minutes, until noodles are tender. Add chicken, salt and pepper; heat to boiling. Serves 6 (1 cup each).
Mix all ingredients together. Put into 1 1/2-quart casserole. Bake at 350° for 20 minutes. Stir in 1 can of French fried onion rings (or can use 1/2 cup of chopped onion). Return to oven and bake 5 more minutes.
Saute carrots and leeks in butter for 15 to 20 minutes. Add flour and stir. Pour in chicken broth, sugar, salt and pepper. Cover and cook 10 minutes, stirring occasionally. Cool slightly and put through blender. Add cream to mixture and liquefy. Serve warm or chill before serving. Serves 4 to 6.
Mix ingredients in container with tight-fitting lid. Shake potatoes in mixture and place skin down on pan. Pour remaining ingredients over potatoes after all have been coated. Bake, uncovered, in preheated 375° oven 45 minutes or until golden brown.
Mix salt, Accent and oil. Pour over vermicelli and mix well. Let marinate overnight. Cut up next 7 ingredients and pour over the vermicelli the next day. Mix well.
Mix together the above and put in casserole. Crush 8 or 10 crackers; add to crackers a little of the cheese or dot with butter and put over top of corn. Bake at 350° for 45 minutes. You can omit green beans, but add a second can of corn.
Saute onion and garlic in oil until lightly brown; add tomatoes and simmer 10 minutes. Add water and bring to boil. Add zucchini and basil and cook 10 minutes. Add vermicelli and cook on low heat until tender, stirring occasionally. Serves 4.
Melt shortening in skillet; add beef and next 4 ingredients. Cook only until meat turns very light brown, stirring occasionally. Drain off any excess fat. Stir in water, Worcestershire sauce and catsup; simmer, stirring occasionally, for 15 to 20 minutes or until desired consistency is obtained. Serve in heated sandwich buns. This recipe makes 10 servings.
Place spareribs on rack in roasting pan. Combine all ingredients for sauce. Brush spareribs with half of sauce. Bake ribs in oven for 30 to 40 minutes at 400°. Brush with remaining sauce a few times. Let ribs rest for a few minutes, then serve.
Arrange vegetables in layers in a container. Thoroughly mix ingredients for marinade and pour over vegetables. Chill. Yield: 12 servings.
Melt butter slowly over low heat. Have eggs beaten slightly. Add the melted butter slowly. Add the other ingredients, then pour in an unbaked pie shell. Bake at 300° for 45 to 50 minutes.
Prepare and drain pasta. Rinse with cold water, drain and arrange in a single layer. Mix Ricotta cheese, 1 1/2 cups of Mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, salt, pepper and nutmeg. Using at least 1/3 cup per shell, spoon mixture into manicotti shells. Place filled shells in single layer in a greased 9 x 13-inch baking pan. Pour spaghetti sauce over manicotti shells. Sprinkle with remaining 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese. Bake at 350° for 35 minutes or until hot. Makes 4 servings.
Boil potatoes until tender and drain. Mash potatoes; add salt, pepper, milk and butter together. Beat with a mixer until smooth. Serve hot. Serves 4 to 5.
Cream butter and sugar. Add egg, vanilla, flour and salt. Spread on 9 x 13-inch greased pan. Bake for 20 to 25 minutes in a 350° oven. Melt chocolate; spread on bars. Sprinkle on nuts.
Mix together Veg-All, onion, cheese, mayonnaise and chestnuts. Pour into greased 9 x 13-inch casserole dish.
Sift flour and salt together. Add sugar and chopped ginger. Melt butter and allow to cool slightly. Mix egg into butter, reserving 1 teaspoon of egg for glazing. Add butter to flour and mix well. Press mixture into a greased 8-inch sandwich tin (round). Brush top with reserved egg. Arrange almonds decoratively on top. Bake in moderate oven (350°) for 45 minutes or until cake is golden and firm to touch. Allow to cool in tin; turn out and cut into wedges and serve.
Cream sugar and shortening, add egg; mix. Add molasses and mix well. Sift flour and add slowly, mixing in well. Add spices, salt and soda. Add water a little at a time; mix well. Chill dough. Drop by teaspoon and bake 8 to 12 minutes at 400°. Frost with a thin powdered sugar icing, if desired.
Cream together shortening, sugar and salt. Sift together flour and baking powder. Add alternately with 1 cup strawberry pop to creamed mixture. Fold in stiffly beaten egg whites. Bake 25 to 35 minutes in 2 (9-inch) pans at 350°.
Cook onion in water until soft; drain water from onions. Cook sugar, spices and vinegar, then add onions and cucumbers. Cook until they change color. Bottle hot.
Cut steak into thin strips; set aside. In big bowl, combine soy sauce and bouillon cube, dissolved in small amount hot water, ginger and garlic powder.
Sift together dry ingredients. Blend butter and sugar thoroughly; add egg and egg yolk and beat well. Blend in flavorings. Add dry ingredients gradually; mix thoroughly. Arrange split pecan halves (rounded side up) in groups of three on greased cookie sheets to resemble head and legs of a turtle. Mold dough into balls. Dip bottom of ball into unbeaten egg white and press onto nuts. Bake at 350° for 10 to 12 minutes. Do not overbake. Cool and frost generously. Makes 2 1/2 dozen.
Heat oven to 375°. Sift together flour, soda and salt; set aside. Blend butter, sugars, water and vanilla. Beat eggs. Add flour mixture. Mix well; stir in oats, chocolate morsels and nuts. Drop by teaspoon on greased cookie sheet. Bake for 10 to 12 minutes. Makes 50 cookies.
Crumble up cake in 9 x 13-inch pan or two casserole dishes. Mix cream cheese, sugar and milk with mixer until smooth. Spread over cake. Pour your favorite pie filling over the cream cheese layer. Mix large Cool Whip with 1/4 or 1/2 cup coconut. Spread over pie filling. Top with chopped pecans. Chill overnight.
Turn into plastic wrap lined bowl. Refrigerate. Sprinkle with parsley flakes.
Mix first 4 ingredients together and boil for 5 minutes. Add vanilla and soda; this will cause mixture to fizz. Spray large metal dishpan or mixing bowl with Pam spray. Pour syrup mixture over 7 quarts popped corn and blanched peanuts. Mix well together and place in 250° oven for 45 minutes, stirring every 10 minutes.
Melt margarine in same dish you will be baking in. Mix flour, sugar, and milk together. Mixture will be thin. Pour in dish with butter. DO NOT STIR. Spoon in peaches. Bake at 350 for 1 hour or until light brown.
Spray a 9 x 13-inch pan with Pam or grease with margarine. Cover bottom of pan with sliced zucchini. Cover zucchini with sliced fresh tomatoes. Cover with crushed saltine crackers. Pour melted margarine over crackers. Sprinkle with about 1/2 cup shredded cheese. Sprinkle with about 1 teaspoon Italian seasoning. Bake at 350° about 30 minutes.
With mixer, beat eggs for 1 minute; add flour, milk and salt. Beat for 3 minutes; melt 6 tablespoons butter in 9 x 13-inch pan. Pour in batter; bake at 450° for 10 to 15 minutes, then reduce temperature to 350° and continue to bake for 15 minutes. (It will grow bubbly and curl as it is baking.)
Season meat with salt and pepper. In a large kettle, brown meat in oil. Remove meat and set aside. Drain kettle, reserving 3 tablespoons oil. Add to kettle the onions, celery, green pepper and fresh chilies (if you use them). Saute until limp. Return meat to kettle along with dried, crushed red pepper (if you use it), garlic, pepper and water. Cover and simmer 2 hours. Add water, if necessary.
Preheat the oven to 350°. Combine all the ingredients in a large bowl and mix well. Drop by teaspoon on ungreased cookie sheet. Bake 10 to 15 minutes. Makes 3 dozen.
Mix all ingredients together and refrigerate overnight. Roll out thin on a board or countertop dusted with confectioners sugar. Cut out rounds with biscuit or donut cutter. Place a teaspoon of filling (fruit or nut filling) in the center of round. Bring 2 sides together and pinch to seal.
Melt margarine. Mix with flour and sour cream. Bake in miniature muffin tins at 400° for about 10 minutes.
Combine all ingredients, mixing well. Roll into small balls by hand. Place on an ungreased baking sheet. Bake at 400° for 15 minutes. Drain on paper towels. Serve hot. Yields 48 balls.
Preheat oven to 375°. Mix graham cracker crumbs, melted margarine and 1/2 cup sugar. Grease spring-form pan and coat with graham cracker mixture. Beat room temperature cream cheese, eggs, 1 cup sugar and 1 teaspoon vanilla until smooth and creamy. Pour into prepared spring-form pan. Bake at 375° for 25 minutes. Cool for 10 minutes. Mix sour cream, 3 tablespoons sugar and 1/2 teaspoon vanilla. Spread on top of cooled cake. Bake at 475° for 5 minutes. Wait 8 hours or overnight to serve.
Cook chicken. Remove from bones and cut into small pieces. Mix soup and sour cream; pour over chicken in casserole dish. Mix cracker crumbs with margarine and put over chicken. Sprinkle with poppy seed. Bake in a 350° oven for 30 minutes.
Cooked spaghetti and drain, toss with 1 tablespoon butter. Saute pepper onion, celery and mushrooms in butter; defrost broccoli in microwave and drain. Add broccoli to sauteed vegetables. Cook until tender, layer spaghetti in buttered shallow casserole dish, then cheese, then vegetable. Sprinkle parmesan cheese on top of vegetable. Mix milk with soup. Add a pinch of cayenne. Pour over casserole. Sprinkle generously with paprika. Bake at 350 for 30 minutes.
Combine ingredients; shape into loaf in shallow baking pan. Arrange with slices of bacon. Bake at 350° for 1 hour and 15 minutes. Let stand for 5 minutes before slicing; makes 4 servings. Recipe can be doubled for 8 servings.
Preheat oven to 375°. Roll out dough with a rolling pin until it looks almost like a pizza dough, about 1/4-inch thick. Sprinkle dough with pepper or garlic powder (your preference). Cover dough with cheese and pepperoni. Roll dough into a loaf. Take the edge of the bread and roll up (almost like a jelly roll). Pinch the edges so that it doesn't unfold. Place loaf on a cookie sheet. Cook 30 minutes or until brown. Brush beaten egg on top of loaf to make it look glazed.
Put nuts and onion through food grinder or processor. Combine all ingredients and mix well. Pour into greased casserole. Bake at 350° for 45 minutes or until set. Serves 6.
Mix green beans, mushroom soup, sour cream, water chestnuts, cheese, salt and pepper. Pour into greased casserole dish. Bake at 350° for 25 to 30 minutes. Remove from oven and top with fried onions. Bake for 10 minutes longer.
Preheat 14-inch Dutch oven. Cut ham into 1-inch cubes. Place ham in Dutch oven and fry for 10 to 15 minutes. Remove the ham, leaving the drippings in the oven. Scrub the potatoes and slice them leaving the skins on.	Place potato slices in heated Dutch oven. Brown and cover potatoes for 20 to 30 minutes. Return ham to Dutch oven and mix with potatoes. Scramble the eggs in a bowl with milk, salt and pepper. Add egg mixture to ham and potatoes.	Stir until the eggs are cooked. Cover for 10 minutes. Bacon can be substituted for ham. Chopped onions, cheese, diced green chili and oregano can be added for variety.
Trim off coarse ends of asparagus. Cut asparagus into 1-inch pieces. Combine asparagus and 1 cup broth in medium saucepan. Cook 12 to 15 minutes until tender.
Put the frozen yeast bread rolls into buttered Bundt pan. Pour the pudding (dry) over the rolls. Sprinkle the nuts over the bread. Bring the butter, cinnamon and brown sugar to a boil and pour over bread. Let stand overnight. Bake at 375° for 20 minutes.
Melt butter; stir in rice and cook on high heat until rice is browned. Add other ingredients. Cook on high for 4 to 6 minutes, then on medium-low heat for 12 to 14 minutes. Let stand, covered, for 5 minutes.
Prepare pudding following package directions. Mix in condensed milk and Cool Whip. Layer wafers, bananas and filling in a glass bowl or 13 x 9 x 2-inch pan. Chill and serve.
Prick pie crust well with fork. Bake in a hot oven (450°) for 8 minutes. Remove to wire rack. Cool crust slightly. Lower oven temperature to 325°. Saut onion, green pepper and garlic in margarine in large skillet until soft. Remove from heat; cool slightly. Beat eggs in a large bowl until frothy. Stir in sauteed vegetables, cheese, salt, pepper, marjoram and the cooked vegetables. Pour mixture into crust. Bake in a moderate oven (325°) for 40 minutes, until center is firm. Let stand 10 minutes before serving. Serves 6.
Boil shrimp and chill. After chilled, grind up shrimp. Boil potatoes and mash. Mix all ingredients together. Make patties out of mixture. Fry in a skillet with 1 inch of oil until golden brown.
Whip softened cream cheese. Blend in sour cream and mayonnaise. Add seasonings. Chill.
Grease lightly one 9 x 13-inch cake pan with margarine. Mix margarine and Oreo cookies; spread in bottom of pan and cover with foil. Freeze for 1 day. Then spread softened ice cream over frozen cookie mixture, cover and freeze again for 1 day. Combine sugar, 1 stick margarine, chocolate chips and evaporated milk in saucepan and bring to boil over low heat, stirring constantly. When this mixture is completely cooled, pour over ice cream and freeze again for 1 day. Spread Cool Whip over all of mixture and top with crushed peanuts. Keep in freezer, covered until ready to serve. Re-freeze any remaining dessert.
In a large pitcher, pour water over tea bags, brew 4 minutes, remove tea bags. In a punch bowl, combine tea juices and lemonade. Before serving, add ginger ale and ice. Makes 20 servings.
Mix all fruit together. Use liquids from fruit to mix with pudding mix. Pour pudding mixture over fruit and chill.
Combine meat and onion and brown on top of stove. Combine with remaining ingredients and bake at 350° for 25 to 30 minutes.
Mix hamburger, bread	crumbs, milk, salt and pepper. Roll into small balls and put in large casserole dish.
Mix all ingredients well. Pour into two 9-inch unbaked pie shells and bake for 35 minutes or until golden brown. Bake at 325° for 35 minutes.
Brown ground chuck; drain excess fat. Cook elbow noodles according to package directions. Combine ground chuck, elbow noodles and sauces in 13 x 9-inch casserole dish. Put shredded Mozzarella cheese on top and then the pepperoni slices. Bake in oven at 350° for 30 to 35 minutes. Recipe will serve 8 to 10 people.
Put beef chunks in large pot. Cover with water; add bouillon cubes, onion slices and parsley. Cook until tender. Add potatoes. Cook them for about 15 minutes. Meanwhile, make up dough mixture with flour, a pinch of salt and 2 1/2 cups broth. Mix to form a ball. Roll out dough. Cut in squares. Add to broth in pot. Cook until dough is tender. Will serve 8 to 10 people.
Melt margarine in a 2-quart saucepan. Add onions and saute for a few minutes. Add cheese and eggs; heat until cheese melts. Add broccoli and stir until coated. Pour into a greased 9 x 13-inch pan. Cover with crackers. Bake 25 minutes at 350°.
Beat the eggs for five minutes. Add sugar. Stir in lemon and pumpkin. Mix dry ingredients. Fold into pumpkin mixture. Spread in greased and floured cake roll pan. Top with nuts. Bake at 375° for 15 minutes. Cool for 2 minutes.
Mix all together and bake in souffle dish at 350° about 1 hour. Don't overbake.
Dissolve gelatin in water; set aside. Heat to boiling the tomato soup. Add cream cheese, then add gelatin. Chill until slightly firm. Add remaining ingredients. Chill in a mold oiled with Wesson oil.
Preheat oven to 375°. In large bowl, sift flour with soda and salt. Add sugars, egg, vanilla and butter. With wooden spoon or portable electric mixer at medium speed, beat until smooth and well combined, about 1 minute. Stir in nuts and chocolate pieces. Drop by teaspoonfuls, 2 inches apart, onto greased cookie sheets. Bake for 10 to 12 minutes, or until golden. Remove from oven; cool.
Cream sugar and margarine until light and fluffy. Add eggs one at a time, beating well after each one. Add flour with salt; alternate with milk. Add extract; stir in coconut. Bake at 300° for 1 hour and 30 minutes in a tube pan.
Cut 10 water chestnuts in half and quarter five chicken livers. Wrap a piece of each in a half slice of bacon. Fasten with wooden pick. Chill in mixture of soy sauce and brown sugar about four hours. Spoon marinade over occasionally. Drain. Broil 3 inches from heat until bacon is crisp, turning once. Makes 20 appetizers.
Blend sugar, butter and extract. Add remaining ingredients. Mix well. Drop from teaspoon onto greased cookie sheet and bake 15 minutes at 375°. Decorate with raisins to make faces if desired.
Mix all ingredients together and pour into muffin pans. Cook at 350° for 40 minutes.
Combine water and sugar and boil for 3 minutes. Remove from heat and cool. Combine bananas and 3 cups pineapple juice in blender and blend until smooth. Stir banana mixture into cooled syrup. Stir in remaining pineapple juice, thawed lemonade, orange juice and lemon juice. Pour into plastic containers and freeze for several hours before serving. To serve, let stand at room temperature 15 to 30 minutes and mix with white soda.
Cream shortening and sugar. Beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour into greased wide mouth pint jars, filling them 1/2 full of batter. Bake at 325° about 45 minutes.
Combine water, sugar and coffee. Simmer for 1 hour. Add vanilla and vodka. Store in brown bottle.
Brown meat and onion. Drain grease. Add tomato sauce. Season with oregano, garlic and salt to taste. Simmer 20 to 30 minutes. Cook noodles until tender. Layer in buttered casserole dish: sauce, noodles, sauce, cheese. Top with remaining sauce and cheese. Bake at 350° for 30 minutes.
Lay crackers in one layer on a cookie sheet with sides. Cut each cracker in half as they are marked. Melt in heavy saucepan the butter and brown sugar. Bring to a boil and boil for 2 minutes. Add nuts. Pour over graham crackers and spread evenly. Bake at 350° for 10 minutes. While slightly warm, cut apart. Remove from cookie sheet when cold. Makes 48 cookies.
Mix cream cheese and potato soup. Add shrimp, horseradish, onion and salt and pepper. Layer half in a dish sprayed with cooking spray. Cover with half of the cheese. Layer once again and top with 1/3 cup sliced almonds. Bake 25 to 30 minutes in a 350° oven. Serve with crackers.
Blend scallops, onion, salt, pepper and water in a saucepan . Cover and simmer 10 minutes. Drain. Save 1 cup of liquid. Melt butter; blend in flour, paprika and oregano; add liquid and milk. Cook until thick and bubbly. Stir a small amount of mixture into egg; add egg to mixture. Add scallops.
In medium bowl, combine chicken, grapes and celery. Mix mayonnaise, milk, chutney, curry powder and salt until smooth. Pour over chicken mixture. Toss until well blended. Place cantaloupe wedges on pieces of lettuce. Spoon chicken salad on top of wedges.
In a 2-quart baking dish, mix first 3 ingredients. Add 1 1/2 cups potato chips; mix thoroughly. Pour other 1/2 cup chips on top. Bake at 350° in preheated oven about 45 minutes, until top is golden brown.
Fry 4 strips of bacon until crisp and crumble. Saute onion and bell pepper. Combine ingredients and season to taste. Place in baking dish and place 3 strips of bacon over this. Bake, uncovered, at 350° until bubbly and bacon is done.