HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage and drain; saute chopped onion. Combine sausage and onion with the next 7 ingredients and mix together well. Fill 2 deep dish pie crusts with mixture, evenly. Top each pie with regular pie crust and pinch around edges to seal. Cut a round hole in center of each pie, about the size of a quarter. Combine egg yolk and water and brush on top of pies. Bake at 375° for 1 hour 15 minutes. Let stand 10 minutes before slicing. These pies freeze really well. Defrost in refrigerator before baking.
Place butter in a 2-cup glass measure. Microwave 45 seconds until melted. Stir in flour, dry mustard, salt and pepper. Add milk. Microwave 2 1/2 to 3 1/2 minutes until boiling, stirring a few times after the first minute. After sauce has cooked and thickened, stir in cheese until melted. Good on broccoli or baked potatoes.
Break or cut the cauliflower into bite size pieces. Heat the butter and oil. Add the chilies, cumin, pepper corns, coriander and ginger. Fry on medium heat; stir often so the spices don't burn for about a minute. Add the cauliflower, turmeric and salt. Cook on low heat; turn occasionally until the cauliflower is done, about a half hour. When you serve, don't scoop up the spices; just spoon out the cauliflower.
Brown ground beef, onion and garlic in skillet. In a large kettle, combine other ingredients. Drain meat mixture and add to kettle. Bring to a boil. Turn down to simmer and let cook 2 hours. Do not cover! Remove from heat. Use as is for spaghetti.
Beat cream cheese with fork until smooth and creamy. Add chipped beef and mustard; beat well. Fold in sour cream. Makes 2 1/3 cups dip.
Sift dry ingredients. Beat egg yolks, then mix with shortening, honey or sugar and milk. Mix dry ingredients and liquids enough to just blend them. Beat egg whites until stiff and fold into batter. Bake according to manufacturer's instructions for your waffle iron. Makes about 6 large waffles.
Mix shortening, eggs and sugars together. Bake for 10 to 12 minutes at 350°.
Peel, clean and cube potatoes. Place in medium saucepan and cover with water. Slice onion and add to water. Bring to a boil and boil until potatoes are done. Drain water. Add butter, milk and salt and pepper to taste. Thicken to desired consistency with instant potatoes. Warm milk and enjoy.
In a large saucepan cook sugar, syrup and water until the mixture reaches hard ball stage when dropped in a cup of water. Add peanuts and cook until light brown, then add butter and vanilla and stir until well mixed. Add soda and stir well. Do not stir too long after adding soda. (This is the secret of this candy.) Pour into buttered pan.
Cook fettuccine according to package directions. In a saucepan, melt margarine. Add milk, then slowly stir Parmesan cheese into milk, stirring constantly with a whisk. Cook on low heat until sauce becomes slightly thick and creamy. (Stirring an egg white into the sauce is sometimes beneficial to add thickening.) Add parsley flakes and mushrooms. Cook until mushrooms are almost done and add shrimp. When shrimp are heated through, pour sauce over cooked and drained fettuccine noodles. Toss lightly and serve.
Peel and core the apples. Cut in thick slices and saute in the butter, about 3 or 4 minutes. Add the remaining ingredients. Cover and cook slowly until tender.
Wash and slice berries. Bring sugar, jello, cornstarch and water to boil; boil for 10 minutes and cool. Place sliced strawberries in cool pie shell. Pour mixture over berries. Cool in refrigerator. Top with Cool Whip and serve.
Mix well. Pour onto wax paper-lined jelly roll pan. Bake at 350° until light brown (about 20 to 25 minutes). While hot, roll up in jelly roll fashion. When cool, unroll and carefully remove wax paper. Spread on filling evenly and roll back up.
Mix cake mix and bake as directed (9 x 13 pan). In saucepan, combine 1/2 can of milk and 1 1/2 cups sugar. Bring to rapid boil. Remove from heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over cake. In saucepan, combine remaining sugar and remaining milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in almonds. Pour over cake. Chill 24 hours before serving.
Cream sugar and shortening; add one egg at a time. Add flour, milk and 2 teaspoons extract. Start in cold oven. Bake at 325° for 1 hour and 55 minutes.
Combine refried beans and seasoning mix. Spread mixture into pan. Layer remaining ingredients. Serve with corn chips.
Drain tuna. Mix with cream of mushroom soup. Add green pepper, onion, salt and pepper. Open refrigerated biscuits. Pat biscuits into circles. Spoon tuna filling in center of 10 circles. Top with remaining circles; pinch edges to seal. Arrange on greased baking sheet. Bake at 400° until browned.
Preheat oven to 450°. Place oil in the bottom of a large shallow baking pan. Sprinkle pork chops with salt and pepper. Arrange in a single layer in a prepared pan. Bake, uncovered, for 20 minutes, turning once. Top chops with peppers, wine and Italian seasoning. Reduce oven to 325°. Bake, uncovered, basting occasionally until chops are thoroughly cooked, approximately 30 minutes.
Chill pineapple juice. Prepare limeade according to directions and mix with pineapple juice. Add sugar, if desired. Add ginger ale. Spoon sherbet into punch. Garnish with cherries.
Soak bread in milk. Add all other ingredients. Pour into greased casserole dish. May put a few buttered bread crumbs on top. Bake at 350° for 35 minutes.
Combine turkey, celery, mayonnaise, soy sauce, curry, salt and pepper; mix well. Refrigerate. Top with pineapple and almonds just before serving. Yield: 6 servings.
Dissolve gelatin in boiling water; add next 3 ingredients. Stir in one tray ice cubes until melted. Spoon in sherbet. Serve immediately or let stand at room temperature.
Pour juices into large Dutch oven or crock-pot. Dissolve brown sugar into juices. Tie spices in cheesecloth and put in cider. Heat on low heat for 2 hours and remove spices. Serve hot.
Mix all ingredients; store in a jar. Use 4 teaspoons of tea mix for each cup and add hot water.
Saute onion, garlic and beef in oil. Add salt and pepper. Layer beef mixture, tomatoes, beans, chili and tortillas in baking dish. Top with cheese. Bake at 400° for 30 minutes.
Cream shortening and brown sugar together. Add egg and mix well. Combine flour, soda and salt and add alternately with buttermilk. By hand, add vanilla and cut up rhubarb. Mix well. Put in a greased 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Can sprinkle 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup nuts over batter before baking or omit topping and serve with Custard Sauce.
Cook beef, celery, onion and green pepper. Add other ingredients and 1/2 teaspoon salt. Simmer 30 minutes.
Place chops on bottom of casserole. Cover with onions and sprinkle with salt. Pour uncooked rice over onions and chops. Add tomato soup thinned with water. Bake, covered, at 350° for 1 1/2 hours.	Makes 4 to 6 servings.
Cut chicken in pieces. Cover with water. Add salt and pepper. Cook until tender. Remove meat from bones and cut into small pieces. Boil spaghetti in broth for 15 minutes. Drain (saving broth). Shred bacon and fry until brown. Saute onion and pepper in bacon fat. Add pimentos and mushrooms. Add to chicken. Combine all with spaghetti and cheese, using broth as needed. Heat through and serve.
Let potatoes cool, then cut into cubes. Add chopped onions and tomatoes; mix well with salt and parsley. Serve on lettuce leaves with boiled dressing.
Bring 1 2/3 cups of water and 1 tablespoon butter or margarine to a boil. Add yellow rice. Mix, cover and simmer for 20 minutes. Mix other ingredients and bake in 350° oven until bubbly or 30 minutes, then take out oven and sprinkle with paprika.
Combine milk and sugar in heavy sauce pan. Cook over medium heat, stirring constantly until mixture boils. Turn heat low and cook 10 minutes, stirring constantly to prevent scorching. Remove from heat. Add chocolate, karo, butter and vanilla. Stir until melts and is smooth. Stir in nuts. Pour in buttered pan and chill 1 to 2 hours.
Combine all ingredients in saucepan and simmer approximately 10 minutes. Makes enough for 12 pieces of chicken. Great for fries, too.
Brown chicken breasts in butter. Salt and pepper. Place in flat casserole. Combine remaining ingredients and pour over chicken. Bake, covered, at 350° for 30 minutes, then uncovered for 30 minutes.
Mix well and put in buttered 3-quart baking dish. (May be frozen at this time.) Cube 4 slices of day old bread. Toss lightly with melted butter and put on top of casserole. Bake at 350° for 40 to 45 minutes.
Brown hamburger. Add soup, chilies, onions and milk. Cook slowly until onions are tender. Break into quarters the corn tortillas. Layer in a casserole first tortilla pieces, cheese and soup mixture until you have used each part three times. Then top with grated cheese and bake 15 minutes at 300°.
Cook squash and onion in salted water until tender and water has cooked down. Remove from heat and add egg, 1 cup cheese and margarine. Mix well; until margarine melts. Pour into casserole and sprinkle on bread crumbs and 1/2 cup cheese. Bake 30 minutes in 350° oven.
Mix together and put in greased Pyrex dish with crackers and butter on top. Cook until brown.
Slice zucchini and onion and saute in olive oil. Slice mushrooms and add to zucchini. When vegetables are softened add the tomatoes and let simmer until all vegetables are softened and cooked well. (If juice is a little thin, add Wondra to thicken...or cornstarch.) Pour mixture into a casserole dish and cover with cheese. Bake until cheese is melted.
Melt butter in skillet; saute onion rings until limp and opaque. Layer half the onions into 1-quart flat baking dish. Cover with half the cheese and half of the crackers. Repeat until all ingredients are used. Bake, uncovered, at 350° for 30 minutes. Yields 4 to 6 servings.
Mix 1/4 cup juice from fruit with cream cheese and whipped cream. Layer a large bowl beginning with pound cake (crumpled up), then a layer of cream mixture, then fruit; repeat until bowl is complete. Top with cream mixture and place in fridge for 1 hour. Serves 8.
Brown ground beef with onion in skillet, stirring until ground beef is crumbly; drain. Layer ground beef, macaroni and tomato sauce in 2-quart baking dish. Pour mixture of water, oregano and garlic salt over layers. Top with cheese and pepperoni. Bake at 375° for 20 to 30 minutes or until heated through. Serve with salad and French bread. Yield: 8 servings.
Simmer ribs in water until tender. Drain. Combine sugar, cornstarch, salt, pepper and ginger in a 2-quart saucepan. Stir in lemon juice, soy sauce and 1/2 cup water. Bring to a boil over high heat. Reduce heat and cook for 3 minutes. Cover ribs in a shallow pan with sauce and bake for 45 minutes at 400°. Cover with foil while baking.
Grease a 9 x 13-inch pan. Layer half the carrots in the bottom. Add half of the cheese over top. Then add half the white sauce. Repeat. Bake at 350° for 30 to 35 minutes until bubbly and browned. Yields 10 to 12 servings.
Preheat oven to 300°. Sift flour and salt together. Combine next 4 ingredients. Mix well 1/2 cup flour with mixture. Toss to coat evenly; set aside.
Saute onion and garlic in butter until tender, but not brown. Add broccoli, water and bouillon. Bring to boil. Stir in pasta. Reduce heat to low. Cover and simmer 15 minutes. Stir in parsley, salt and pepper. Makes 4 to 6 servings.
Cream the margarine with sugar substitute. Combine soda and applesauce; add to margarine mixture. Add remaining ingredients; stir just until blended. Pour into nonstick 7 x 11-inch baking pan. Bake at 350° for 40 to 50 minutes.
In a bowl, beat eggs until frothy. Stir in remaining ingredients. Mix well. Pour into greased 1-quart casserole. Bake in preheated 350° oven 55 to 60 minutes or until knife inserted in center comes out clean. Makes 4 servings.
Mix hamburger, ketchup, garlic salt and pepper. Spread on bread. Slice into 6-inch pieces. Top with onion and cheese. Place under broiler until cheese melts.
Place bread slices in a single layer in a shallow pan. Evenly drizzle 1/2 cup of half and half over bread. In a medium saucepan mix sugar and water. Bring to boiling. Cover. Reduce heat and simmer 5 minutes. Remove from heat. Stir in vanilla. Return to medium heat. Add about a third of the apple slices and simmer each portion 3 minutes. Remove with a slotted spoon. Reserve sugar syrup.
Cream oleo and vanilla. Add the dry ingredients, Sucaryl and milk. Chill dough for 20 minutes. Form small balls. Bake at 350° until brown, 15 to 20 minutes. Makes about 24 cookies or less.
Mix together cake mix, 1 stick margarine (softened) and 1 egg. Pat into a 13 x 9-inch greased pan. Beat together the cream cheese (softened), 3 eggs, lemon juice, 1 stick margarine and powdered sugar (reserve 4 tablespoons of powdered sugar to sprinkle on top of cooled squares). Pour cream cheese mixture over cake mix. Bake at 325° for 45 minutes to 1 hour (until edges brown). Cool, then cut into squares.
In 4-quart bowl, microwave margarine on High 1 minute or until melted. Add sugar and milk. Mix well. Microwave 5 minute or until mixture begins to boil, stirring after 3 minutes. Continue microwaving 5 1/2 minutes more, stirring after 3 minutes, scraping bowl and mixing well. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into lightly greased 9 x 9-inch or 13 x 9-inch baking pan. Cool at room temperature. Cut into squares after completely cooled.
Preheat oven to 325°. Peel apples; arrange in greased baking sheet. Sprinkle with white sugar. Combine brown sugar, flour and cinnamon. Spread over apples and bake for 1 hour at 350°.
Saute onion in 1/2 stick butter; put in a big bowl. Add all ingredients except cheese and broccoli. Stir well. Add 3/4 cup cheese (reserve 1/4 cup for topping) and cooked broccoli. Place in 8 x 13-inch slightly greased baking dish. Sprinkle remaining cheese over the top of casserole. Bake at 325° for 45 minutes.
Place chicken in baking dish. Mix parsley, thyme, salt, pepper, garlic and lemon juice. Pour half over the chicken. Bake 20 minutes. Turn chicken over and pour remaining liquid over chicken. Bake another 15 to 20 minutes or until done. Serve over rice.
Cream oil, sugar and eggs. Add sifted dry ingredients alternately with buttermilk. Add flavoring and color. Bake in three 9-inch layer pans at 350° for 30 minutes. You may add 2 teaspoons cocoa to flour if you wish.
Pour Doritos into casserole dish. Place chicken pieces on top. Mix the soup, sour cream and milk together, then pour over chicken and chips. Grate cheese over top and bake at 350° until cheese is bubbly.
In a heavy saucepan, melt chocolate and margarine. Add sugar and cool. Add other ingredients. Pour into a 9 x 13-inch cake pan (greased and floured). Bake 35 minutes at 375°.
Mix meat and the next 8 ingredients; shape into 1-inch balls. Pour 2 tablespoons oil into large skillet; brown meatballs. Remove from skillet. Pour off fat. Heat chili sauce and grape jelly in pan until jelly is melted. Add meatballs; stir until coated. Simmer, uncovered, for 30 minutes. Makes about 20 meatballs.
Bake salmon in a little water with lemon. When cooled, flake salmon into bowl, removing all bones and skin. Add butter, sour cream and onion to salmon. Salt and pepper to taste. Place in a mold (a bowl will do), lined with wax paper. Chill overnight.
Remove skin and bone from breasts; arrange in 1 1/2-quart microproof casserole. Combine remaining ingredients; blend well. Pour over chicken. Cover with plastic wrap. Cook on High for 10 minutes. Rearrange chicken. Cover. Cook on High 10 to 12 minutes, or until chicken is tender. Let stand 5 minutes before serving. Makes enough for 2 to 4 people. Total cooking time: 20 to 22 minutes.
In a skillet cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, french onion dip, chopped onion, bell pepper, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread 1/2 half of the browned sausage over hash brown mixture. Repeat second layer 1/2 of hash brown mixture. Top with remaining sausage. Bake at 350 degrees for about one hour or until casserole is golden brown.
Mix well and bake 45 minutes to 1 hour at 350°. Add marshmallows if desired and brown.
In skillet, brown meat, onion and garlic salt. Stir in flour, add salt and pepper to taste. Simmer 5 minutes. Add soup and mushrooms and simmer 15 more minutes. Fold in sour cream and heat only until warm. Serve over rice.
Combine onion, salt, tomato soup, lemon juice and brown sugar in a 9 x 9 x 2-inch baking dish. Cook on High 4 to 5 1/2 minutes or until simmering. Stir halfway through cooking time. Roll beef into 1-inch balls. Place balls in mixture and spoon some sauce over meatballs. Cook on High 7 1/2 to 9 3/4 minutes or until meat is cooked through. Stir in pineapple. Heat on High for 1 minute and 20 seconds. As appetizer, serve with toothpicks. As main dish, serve over rice.
Combine all ingredients in bowl and beat with mixer until smooth. Refrigerate until firm, about 1 1/2 to 2 hours. Serve with crackers.
Mix cake mix, flour and jello; then add eggs, oil, water and 3/4 cup strawberries. Mix well. Bake at 350° (30 to 40 minutes for a 9 x 13-inch pan, 25 to 35 minutes for two 9-inch pans). Cool.
Brown hamburger, bacon (not the pieces) and onion. Add all other ingredients. Mix together and bake at 350° for 40 to 45 minutes. I sometimes add a can of B & M Beans also.
Melt butter in bottom of 2-quart casserole dish. Mix together flour, sugar, milk and baking powder and pour into casserole. Spoon in pie filling. Bake at 350° for 45 minutes.
Grease a 9 x 13-inch pan. Pour undrained pineapple into pan and spread. Add pie filling in an even layer. Sprinkle dry cake mix on top; scatter chopped nuts over mix. Cut butter into patties and place on top. Don't mix. Bake at 350° for 1 hour until brown. Serve with Cool Whip or ice cream.
Mix first 4 ingredients. Spread on toast. Place on baking sheets. Broil 4 inches from source of heat 2 to 3 minutes or until golden and bubbly. Makes 36.
Mix cake mix, melted margarine and egg well with a spoon. Spray 9 x 13-inch pan with Pam. Put mixture into pan and pat down with hand. Mix cream cheese, powdered sugar and eggs together. Pour over cake mix and bake at 350° for 30 to 35 minutes.
Beat eggs and sugar together; add lemon rind and melted shortening, then milk alternately with sifted dry ingredients, adding a little more flour if necessary to make dough just stiff enough to handle easily. Turn onto floured board; pat or roll 3/4-inch thick and cut into doughnuts. Cook in deep hot fat. Drain on unglazed paper and when cool, roll in powdered sugar. Makes about three dozen doughnuts.
In heavy saucepan, over low heat, combine sweetened condensed milk and peanut butter. Cook and stir until well blended. Remove from heat. Add remaining ingredients. Serve with ice cream.
Cook macaroni as directed on package. Let cool completely. Add other ingredients and mix well. Will keep several days, covered, in refrigerator.
Mix shortening, salt and sugar. Add boiling water. Let cool. Add yeast, beaten egg and flour. Grease bowl with shortening. Cover and let rise until double in bulk. Roll out 1/2 inch thick and sprinkle with brown sugar and cinnamon mixture (you can add raisins and nuts at this point). Roll and cut 3/4 inch thick. Grease baking pan. Place roll in pan and let rise until double in size (about 1 hour). Makes 12 large rolls. Bake at 400° for 15 to 20 minutes. Frost with powdered sugar. Dough can be stored in refrigerator overnight and rolled out the next day.
Take cheese out of shell carefully. Save shell to serve dip in. Beat all ingredients in food processor. Pile back in shell. Chill and serve with crackers.
Mix and knead and let rise in greased covered bowl until double. Punch down and make 3 loaves and let rise. Then bake in 350° oven for 30 minutes. Brush tops with butter. Wrap in foil.
Cream butter and sugar. Add after mixing together the flour, baking powder and salt; mix. Add vanilla and eggs. Coat fruit with small amount of flour; add to mixture. Grease and flour tube cake pan. Bake for 3 1/2 hours at 250°.
Brown chicken with margarine in pan, turning until all sides are brown.	Sprinkle parsley, basil and salt on chicken. Spoon the soup into the pan and add 2 cans of water. Stir soup and water until mixed. Add bouillon cubes and cook 20 minutes. Add diced carrots and the rice; cook another 20 minutes on medium.
Bring tea bags and whole spice to a boil in 1 quart of water. Let stand	until lukewarm. Take	out bags and spice; add sugar. Pour in gallon container and add vinegar, pineapple juice and orange juice. Serve hot.
In saucepan, cook onion in butter until tender, but not brown. Blend in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Stir in sausage links, corn and lima beans. Simmer 10 minutes. Makes 6 servings.
Mix together softened margarine and confectioners sugar and peanut butter. When mixture looks like cornmeal, form into balls about 1-inch in diameter. Chill 2 to 4 hours on a cookie sheet. Melt paraffin in top of double boiler, add semi-sweet chocolate chips. Drop 1 ball at a time using toothpicks into hot chocolate mixture. Take out and let drain on waxed paper. It will harden almost immediately. Store in a tin box in the refrigerator.
Bake cake as directed. Cool and crumble into large pan. Add fruit and nuts to crumbled cake. Make up fluffy white frosting mix. Mix with cake, fruits and nuts. Pack firmly into foil lined loaf pans. Cover with foil and chill in refrigerator at least 24 hours. Can be frozen or kept in refrigerator.
Melt butter in frypan; add onion and simmer until onion is transparent. Add venison; cook until browned. Place mixture into crock-pot. Add ketchup, brown sugar and green pepper. Cook on high for 6 to 8 hours. Serve on bed of rice.
Mix all ingredients in a bowl and chill. A child's favorite. Serves 6 to 8.
Line a 9-inch pie plate with 1/2 pastry rolled to 1/8-inch thickness, allowing 1-inch overhang. In a large bowl, stir together sugar, cornstarch and cinnamon. Toss with apple slices and lemon juice until coated. Turn into pie plate. Dot with margarine. Roll remaining pastry to 12-inch circle. Make several slits to permit steam to escape. Cover pie with pastry. Seal and flute edge. Bake in a 425° oven for 50 minutes or until crust is golden and apples are tender. Makes one 9-inch pie.
First, mix top 3 ingredients well. Add remaining ingredients, gradually adding milk. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 9 minutes.
Brown ground chuck and onion. Add cabbage to mixture and steam. Add cream of mushroom soup to mixture and continue steaming until ingredients have cooked through. Line bottom of 9 x 13-inch pan with 1 can of crescent rolls. Top rolls with hamburger mixture. Top with Cheddar cheese and top cheese with second can of crescent rolls. Pinch this layer of rolls together. Bake 25 to 30 minutes in a 350° oven. Casserole may be frozen.
Mix the first three ingredients and spread on bottom of a 9 x 13-inch pan. Bake for 20 minutes in a preheated oven at 350°. Mix next four ingredients and spread on cooled crust. Mix instant pudding and milk; spread over previous mixture. Cover with remainder of Cool Whip. Sprinkle with nuts if you prefer.
Rinse beef to remove salty taste. Chop or slice into small strips. Mix all ingredients. Form into ball and chill. Good when served in hollowed out green pepper.
Line lightly greased pie plate with slices of Muenster cheese. Mix remaining ingredients and fill plate. Put remaining cheese on top as crust. Bake at 375° for 1/2 hour or until lightly browned.
Cut apple in half; trim out core. Place apple, cut side down on a plate. Spread smooth peanut butter all over top of apple half. Place small white marshmallows on peanut butter until apple half looks like an igloo.