HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large, heavy pot, combine sausage and water. Cover and cook over low heat 10 minutes. Drain and cut into thin slices; return to pot. Add remaining ingredients, except the macaroni and vegetables. Cook, covered, over low heat for 45 minutes. Add cooked macaroni and cook for 5 minutes. Add frozen vegetables and cook for 5 minutes or until tender. Stir occasionally. Makes 9 cups.
Mix all together. Put in greased casserole. Sprinkle with croutons. Heat to boil 1/4 cup butter in 1 cup water. Pour over entire casserole. Bake at 350° for 1 hour.
Mix and spread in an 8 x 13 x 2-inch ungreased pan. Bake until it browns. Cool.
Sift together first 7 ingredients. Make a well in center and add oil, eggs, water and pumpkin. Mix well. Divide into 2 or 3 greased loaf pans or 4 small loaf pans. Bake at 350° for about 1 hour or less for small pans. Serve plain or with apple butter. Can be frozen.
Melt chocolate chips and Karo syrup on low heat. Add vanilla wafers, pecans and sugar. Mix well. Pour rum over mixture and knead with hands until well blended. Roll into marble size balls. Roll balls in powdered sugar. Makes about 100 balls.
Wrap 1/2 slice bacon around 6 to 8 beans. Place in casserole dish. Sprinkle with brown sugar. Bake in slow oven at 300° for 20 minutes. Turn oven to 400° to crisp bacon. Baste with brown sugar sauce in dish. Serve 2 per person.
Combine eggs, bread crumbs, tomato sauce, parsley, oregano, salt, pepper and garlic powder. Mix same as for regular meat loaf. On foil, pat meat to a 12 x 10-inch rectangle. Arrange ham slices on top of meat, leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, roll up and seal edges and place in a pan, seam side down. Bake at 350° for 1 hour and 15 minutes. Place cheese slices on top of roll and return to oven for 5 minutes.
Chop up onion and beef in food processor. Let cheese soften and get to room temperature before mixing. Form into ball and refrigerate.
Heat oven to 350°. Mix all ingredients together. Drop by tablespoon, 2 inches apart, on an ungreased cookie sheet. Bake 10 to 12 minutes. Cool 1 minute on cookie sheet. Makes about 2 dozen cookies.
Melt items in top of double boiler. Afterwards, let cool and fold in a small carton Cool Whip. Place in baked pie shell. Before serving, top with Cool Whip.
Put rhubarb in an 11 x 7 or 9 x 9 baking dish. Mix 3/4 cup sugar, flour, butter, baking powder, salt and milk. Spoon this mixture over the rhubarb. Mix 1 cup sugar, cornstarch and cinnamon; sprinkle over dough. Pour hot water over all. Bake at 350° for 1 hour. Serve with ice cream or whipped cream.
Mix in order (nuts, dates, sugar, flour, eggs, salt and baking powder); bake at 350° in a 13 x 9 x 2-inch pan for 30 minutes. Cut into 2 or 3-inch sticks before removing from pan. Sprinkle with powdered sugar.
Mix peanut butter, milk and vanilla until well blended. Gradually add sugar. Mix until smooth and of spreading consistency. Makes enough frosting for 2 (9-inch) round layers.
Heat oil in large saucepan. Add garlic and pepper flakes; saute 2 to 3 minutes. Stir in tomatoes, parsley and basil. Bring to a boil; lower heat and cover. Simmer for 10 minutes. Add clam juice, then shrimp. Cover and cook over low heat for 2 minutes. Add mussels and brandy; cover and cook 2 to 3 minutes longer, until shrimp are pink and mussels are open. Meanwhile, cook pasta and drain. Transfer to serving bowl. Top pasta with hot sauce. Enjoy!
Prepare and bake an 8-inch square pan of Southern Style Cornbread. Cool and crumble into a large mixing bowl; set aside.
In a skillet, crumble and brown the sausage. Boil potatoes as for potato soup. Boil slowly with salt and pepper. When done, add the fried sausage. Make dumplings as for chicken and dumplings. Add to the potatoes and sausage. Cook until done.
Combine all in double boiler except vanilla. Beat with electric mixer at high speed until blended. Place over boiling water and beat until stiff peaks form. Remove from boiling water, add vanilla. Beat another minute. Spread on cake.
Mix all ingredients together. Chill dough 3 hours. Roll to 1/4-inch thickness; cut to desired shape and bake at 375° for 7 to 8 minutes.
Heat broth and salt to boiling. Stir in rice; cover and cook for 20 minutes, or until rice is tender and liquid is absorbed. Meanwhile, saute ham, mushrooms and onions in oleo or corn oil or margarine. When rice is cooked, add all remaining ingredients and mix lightly with a fork. Heat a minute or two longer. Makes six servings.
Mix ingredients well. Pour into 9-inch pie plate. Press well. Bake at 400° for 15 minutes.
Mix oil, vinegar and sugar together; pour over other ingredients. Let stand in refrigerator overnight.
Mix peanut butter and butter together. Add powdered sugar and beat until smooth texture develops. Form small balls the size of buckeyes. Refrigerate balls. Next, slowly melt chocolate chips in top of double boiler. Using toothpicks dip cold buckeyes into chocolate until two thirds covered. Let dry on waxed paper.
Mix first 3 ingredients and let cool. Mix next 6 ingredients; pour in pan, 13 x 9-inch. Top with chocolate chips, nutmeats and sugar. Bake at 350° for 30 minutes.
Melt margarine and add Worcestershire, onion, poppy seed and mustard. Slice dinner rolls, put bottom half back in pan and pour half of mixture over rolls. Add ham and cheese, then put top on and pour remaining mixture over top. Bake until hot and cheese is melted.
Combine sugar, cornstarch and nutmeg. Add eggs, beating until well mixed. Add milk, raisins, rice and vanilla; stir well. Pour into 8-inch square baking pan. Place this in a 13 x 9-inch pan that has enough water to make 1 inch deep. Bake at 350° for 1 hour. Great for leftover rice.
Roll out the pastry on a lightly floured board and using a large saucer as a guide, cut out 4 circles. Trim any fat from the beef and cut or scrape the meat into paper-thin slices with a sharp knife. Mix the meat with the vegetables.
Cook zucchini, onions, celery and carrots in salted water for 5 minutes. Drain well. Combine soup and sour cream. Add to vegetables. Mix stuffing as stated on box, but use 1/2 amount of liquid and use 1/2 cup margarine. Spread 1/2 of stuffing in large casserole dish and spoon in vegetable mixture. Top with rest of stuffing mix. Bake in 350° oven for 30 minutes. Let cool 10 minutes and serve.
Spread rice in a 9 x 13 x 2-inch pan. Spread soups over rice and pour water over all and lay chicken on top. Bake 1 hour and 15 minutes at 350° or until done.
Mix well. Keep refrigerated. Drink 1/4 cup every day for better health!
Grind cranberries and orange. Add sugar and set overnight. Dissolve jello in water. Chill until partially set. Add remaining ingredients. Refrigerate until set. Serves 10 or 12.
In a frypan, slowly melt margarine. Wash asparagus and lay whole into frypan. Add prepared garlic to taste, 1/2 to 1/4 teaspoon of garlic salt or 1/2 clove of garlic. Simmer under low heat. Keep covered until stems are tender, approximately 20 minutes. A delicious change from steamed asparagus.
In a bowl, put flour, sugar, baking powder and salt. Cut in Crisco with pastry cutter. Slightly beat 2 eggs, milk and anise. Add to flour mixture. With hands knead a few minutes to form smooth dough. Break off pieces of dough to the size of a small cigar.
Cook macaroni according to directions. Combine macaroni, tomatoes, onion salt, pepper and 1 1/2 cups cheese. Pour into a greased casserole dish. Dot with margarine. Bake uncovered at 350° for 45 minutes. Sprinkle with the remaining cheese and bake 15 minutes.
Saute leek in butter in large saucepan until tender, about 5 minutes. Stir in clam juice, 3 cups water, potatoes, carrots and cucumber; heat to boiling. Reduce heat and simmer, covered, until vegetables are almost tender, about 15 minutes. Mix flour and 1/2 cup water, stir into soup. Heat to boiling; boil stirring 3 minutes. Stir in remaining ingredients; heat to boiling. Reduce heat and simmer until fish is tender, about 5 minutes.
Saute garlic and onion; set aside. In Dutch oven, saute mushrooms in small amount of oil or butter; remove from pot. Saute floured chicken pieces in small amount of oil. Add 2 to 3 tablespoons dried tarragon. Stir chicken often to avoid sticking. When all pink is gone, add sauteed mushrooms, onion and garlic to Dutch oven. Add broth, tomatoes (slightly chopped) and all but 1 cup of juice from can of tomatoes. Add 1 to 2 tablespoons tarragon. Cover pot; simmer for 30 minutes. Season with chicken bouillon cubes. Serve over rice. Yields 4 servings.
Saute onion, bell pepper and garlic salt in oil. Remove from pan and saute ground beef, salt, pepper and chili powder. Add remaining ingredients.
About 1 hour before serving, in 2-quart casserole, crumble beef. Cook on High for 5 to 6 minutes, until meat is no longer pink, stirring after 1/2 the cooking time. Drain. Stir in sauce, water and salt. Cook on High for 4 to 6 minutes, stirring 1/2 way through.
Cook meat until done. Cook macaroni until done. Mix tomato sauce and whole tomatoes. Mix macaroni, meat, chili powder, onion and green pepper. Put in glass cooking dish. Sprinkle cheese on top and put in oven. Cook until done.
Brown hamburger and onion; drain. Butter a 2-quart casserole, then layer vegetables in order given. Sprinkle each layer with peas (do not drain) and tomato soup mixed together. Pour remainder of peas and tomato soup on top. Salt and pepper to taste. Bake for 2 hours at 325°.
Boil 2	cups water. Add 1/2 cup salt.	Add food coloring and mix well.	Remove	from heat. Add 2 tablespoons of alum, 1/4 cup of oil and 2 1/4 cups of flour. When cool, knead well. Store in a plastic bag in an airtight container.
Dissolve Emes jel in pan of boiling water. Place all ingredients in blender and blend thoroughly until very smooth. Pour into mold and refrigerate. This cheese freezes nicely and can be sliced and grated while still partially frozen. Melts when heated.
Makes 2 pies. Mix dry ingredients together first. Bake at 400° or until set.
Mix together. Put in greased Bundt pan. Bake 1 hour and 10 minutes at 300°.
Chop up pecans and fruit and add 2 cups of the flour to fruit. Mix well.
In a large bowl, combine potatoes and onion. Quickly stir in hot oil. Add eggs, matzoh meal, salt, pepper and pepper sauce. Mix well. Turn into well-greased 8 x 12-inch baking dish. Bake at 375° for 1 hour, until browned. If desired, serve with additional pepper sauce.
Mix together well in large bowl and store in airtight container. Use 4 heaping teaspoons per cup. Just add boiling water.
Mix all ingredients and cook over low heat for 10 to 20 minutes. This sauce is great for chicken, spareribs or beef.
Cream butter and sugar. Add egg yolks and lemon extract. Mix fruit, nuts and flour. Pour butter mixture over this. Put soda in water and add to other mixture. Fold in beaten egg whites last. Bake in slow oven at about 250° for 3 hours.
Mix ingredients together. Pour into oiled and floured pan. Bake at 350° for 35 minutes. Makes a large, oblong cake.
Cook chicken and pick meat from bones. Boil noodles according to package directions. Add margarine, cottage cheese, sour cream, peas and chicken to noodles. Add 1 cup milk and bake at 350° for 15 minutes.
Bring to a boil, stirring constantly. When it boils, turn to low and boil for 5 minutes without stirring. Remove from heat and stir in 1 teaspoon vanilla and 1/2 teaspoon baking soda. Pour over 6 quarts popped popcorn. Stir until well coated. Turn onto 2 big cookie sheets and bake 1 hour at 250°, stirring every 15 minutes.
Chop vegetables. Combine vinegar, salt, sugar and celery seed. Bring to a boil. Add to vegetables and stir well. Pour oil over last. Let stand for 3 days, mixing at least once a day. May be doubled.
Mix in a large bowl: potatoes, eggs, salt, pepper, celery seed, pickles and mustard. Add enough mayonnaise to moisten.
Defrost fish, season with salt, pepper and Seven Season saltless spices, coat the bottom of pan with oil. Roll fish in bread crumbs to coat, place in pan, bake at 425° until golden.
Combine all ingredients in 4-quart casserole. Cover with lid. Cook at High 8 to 9 minutes, and at Medium-low 45 to 50 minutes. Stir occasionally. Peas should be tender. Puree mixture in food process or blender. Reheat, adding additional water, if necessary.
Fill a 13 x 9-inch pan with apples to half full; cover with mixed white sugar and cinnamon. Mix brown sugar, butter, oatmeal and flour. Press down on top of apples. Bake at 350° until brown. Serve with cream or ice cream.
Saute carrot with garlic until crisp-tender. Let cool slightly. Mix all ingredients together. May stir in cumin (1/4 to 1/2 teaspoon) and cayenne pepper to taste.
Put 1 can consomme, cherry and curry powder into blender. Fill ramekins with mixture. Drop a few (3 or 4) shrimp into each. Put in fridge; when set, pour a little consomme on top and decorate with a shrimp in center. Let set. Make the day before for best flavor. Serves 6.
In a large bowl, combine all ingredients; mix well. Pour into greased muffin tins. Bake at 350° for 20 minutes. Yields 12 muffins.
Melt together butter, milk and vanilla. Add remaining ingredients; mix well using beaters for 5 minutes. Spread into a 9 x 13-inch pan. Refrigerate overnight. Cut into 1-inch squares. Dip into melted chocolate. Place on waxed paper until chocolate sets.
Combine and blend well the butter, flour and sugar. Roll to the size of a large peanut. Put a nut in the center of each. Bake at 300° for 30 minutes. Roll in powdered sugar.
Cut onion, celery and green pepper coarsely. Chop beef in small cubes. Cook beef in oil for several minutes and transfer to medium-sized casserole. Cook vegetables in remaining oil until limp. Add to beef with mushroom soup, water, salt and pepper. Cover and cook 30 minutes at 350°. Remove cover. Sprinkle sugar with Chinese noodles and cook 10 minutes longer.
Mix and cook first 4 ingredients in double boiler until it coats the spoon. When cool, add vanilla.
Mix all ingredients thoroughly. Pour into a 9 x 12-inch pan and freeze. Remove from freezer a few minutes before serving.
Heat oven to 350°. Place nuts in pan and toast them about 10 minutes, stirring often; let cool. Soak cranberries in 1 cup boiling water 10 minutes and drain. Core and dice apples; do not peel them. Place apples and cranberries in mixing bowl; add nuts and celery.
Combine raisins and water; boil 5 minutes. Blend sugar, cornstarch, cinnamon and salt. Add to raisins and cook until clear. Remove from heat. Stir in vinegar and butter. Turn into pastry-lined pan. Cover with pastry strips. Bake at 425° for about 30 minutes or until brown.
Mix together shortening and sugar until creamy. Add egg, almond extract and vanilla. Gradually add flour and salt; mix well. Divide dough. Blend into 1/2 of dough the red food coloring. Twist part white and part red dough enough to make a small candy cane. Bake on ungreased cookie sheet for 9 minutes, until lightly brown. Sprinkle with powdered sugar when cool. Makes approximately 4 dozen.
Mix together the first 6 ingredients with 1 cup of milk. Pour into greased pan.
Combine in sauce pan first 5 ingredients. Boil gently for 3 minutes. Cool in large mixing bowl. Add eggs, fruits, peels and nuts. Sift together flour, spices, baking powder and salt. Add gradually to fruit mixture; beating well after each addition. Pour into 9 inch tube pan lined with greased wax paper. Bake in a slow oven at 275° for 2 1/2 hours, or until toothpick inserted in center comes clean. Remove from pan. Cool thoroughly. Wrap securely in aluminum foil or wax paper. Store in a cool place. Age 3 to 4 weeks to improve flavor. Will store for 6 weeks.
Cream oleo; add sugar. Cream until light. Add applesauce, cinnamon and nutmeg. Beat well by hand. Sift flour with baking soda and salt. Add nuts, raisins and a few dates (optional). Put in square baking dish, greased and floured. Bake in preheated 375° oven for 40 to 45 minutes.
Bake cake mix in round cake pan as directed on package. Set aside to cool. Mix Dream Whip as directed on package, then add cream cheese and vanilla. Spread over cooled cake. Put cherries on top in center of cake.
Cream butter, shortening and brown sugar thoroughly. Gradually add white sugar and continue creaming. Add eggs, one at a time, beating thoroughly after each addition. Combine baking powder, salt and flour. Add alternately with milk to creamed mixture, beginning and ending with flour. Add vanilla and nuts. Blend well. Bake at 325° for 1 1/2 hours. Frost with Orange Frosting or your favorite.
In a large bowl, combine flour, sugars, Egg Beaters, melted margarine and cocoa until well blended. Stir in vanilla and pecans. Bake in square pan at 350° for 25 to 30 minutes. Cool in pan on wire rack. When cooled, cut into squares.
Mix all ingredients together (except egg whites) and pour into pie shell. Bake about 35 minutes at 350°. Put the two egg whites with a pinch of salt into a bowl and beat until stiff. Add 4 tablespoons sugar and beat until sugar is mixed well. Pour over top of pie and put back into oven for 1 or 2 minutes or until egg whites are light brown.
Mix all ingredients well. Pour into unbaked pie shell. Bake at 350° for about 45 minutes.
Mix Ricotta cheese, Mozzarella cheese, Parmesan cheese, spinach and eggs. Cook shells. Stuff with cheese and spinach mixture. Pour jar of spaghetti sauce over shells. Cover and bake at 350° for 25 to 30 minutes.
Drain pineapple; reserve 3 tablespoons juice. Arrange pineapple on the bottom of a greased 1 1/2-quart casserole dish. Stir the flour and sugar together; sprinkle over the pineapple. Drizzle the reserved juice over this; top with the cheese. Mix the crushed crackers and oleo together; sprinkle over the cheese. Cover; bake at 350° for 15 minutes. Uncover; bake for 10 more minutes.
Mix eggs and pumpkin thoroughly. Add all other ingredients. Spray muffin cups with low calorie nonstick spray. Divide among 12 muffin cups. Bake at 350° for 15 minutes.
Beat and put into little container. Add coloring and use clean water color brush to "paint" cookies before baking. Can be used on rolls or pie crust.
In a large pot, bring beef broth to a boil. In a small bowl, mix flour with milk. Add to beef broth. Bring to a boil for 2 minutes. Remove from heat. Whisk in egg yolk and butter. Add pickles and pickle juice, potatoes and carrots. Heat through, but do not boil. Remove from heat. Garnish with shredded carrots and serve. One bowl diabetic exchange contains 1/4 vegetable, 3/4 bread and 1 fat.
Mix sugar, syrup and water. Cook to soft ball stage. Add butter and peanuts and cook until syrup is golden brown. Remove from fire. Add vanilla and baking soda. Stir quickly until it foams. Pour very quickly into buttered cookie sheets.
Spread topping about 3/4-inch thick on one cookie. Place another cookie lightly on top. Roll or lightly press edges in garnish. Repeat. Freeze until firm, about 4 hours. Wrap to store in freezer for up to 2 weeks. Makes about 12.
Combine sugar and cream. Boil to 228°, stirring all the while. Add butter and pecans. Cook until syrup reaches 236° or soft ball test. Cool. Beat until slightly thickened, but not until it loses its gloss. Drop tablespoon size on double wax paper. Candy will flatten out to 3 1/2-inch size. Makes 12 pralines.
Heat oven to 375°. Combine peanut butter, Crisco, sugar, milk and vanilla. Beat on medium speed. Add egg, then beat. Combine flour, salt and soda; add to creamed mixture on low speed. Drop heaping teaspoonful 2 inches apart on ungreased cookie sheet. Flatten with a fork. Bake at 375° for 7 to 8 minutes, until begins to brown. Cool 2 minutes on cookie sheet. Makes 3 dozen.
Tear angel food cake into small pieces and set aside in bowl. In separate bowl, mix strawberry filling with 1/2 of sliced berries. Save other half for garnishing the top. Layer cake in bucket as follows: cake, pudding, pie filling, strawberry mixture and Cool Whip. Repeat layers until all is used up. Top with remaining 1/2 of strawberries. Refrigerate until ready to eat.
Cook frozen vegetables 6 to 8 minutes. Drain and cool. Mix Hidden Valley and mayonnaise. Blend all ingredients together and chill.
Melt bark and mix in remaining ingredients and drop by teaspoon onto wax paper and let dry. Store in covered container.
Melt oleo in jelly roll pan. Sprinkle with crumbs evenly. Sprinkle with coconut, chopped fruit, dates and nuts. Press down lightly to level it in pan. Pour milk over top. Bake at 350° for 25 to 30 minutes. Cool completely before cutting. Makes 54 squares.
Combine in top of double boiler. Cook over boiling water, stirring occasionally, until tapioca dissolves & rhubarb is tender. Stir in 1 Tbsp. butter. Pour into baked pie shell.
Season chops with salt and pepper; place in a large skillet. Cover with rice, green peppers and onions. Again, season with salt and pepper.
Bring the first 5 ingredients to a boil and boil for 40 seconds. Remove from heat and add remaining ingredients. Stir and drop on waxed paper.
Scald milk and add salt and rice. Cook over low heat until rice is done. Stir often. When rice is tender, add sugar, eggs and vanilla. Cook for 5 minutes longer. Sprinkle each serving with a pinch of cinnamon.
Heat oil in a skillet. Saute onion, bell peppers and garlic until tender. Remove from skillet. Brown beef; drain. Put onion/peppers back in skillet and add tomatoes, tomato sauce, chili powder, red pepper, salt and pepper. Simmer 30 minutes, stirring occasionally. Add kidney beans and simmer for 10 minutes. Serve with some Cheddar or sour cream as desired.
Mix sugar, flour and cocoa; set aside. Beat 3 egg yolks and add milk. Gradually add to first mixture, mixing thoroughly. Cook over medium heat, stirring constantly until thickens (or use double boiler). Pour into baked pie crust. Top with meringue or Cool Whip.
Preheat oven to 375°. Grate all the cheese and set in refrigerator. Chop onions in large skillet and simmer a little, then add the meat and stir. Cook until read is all gone. Add picante sauce to meat skillet; stir well. Simmer about 5 minutes. Add Worcestershire sauce, 1 teaspoon garlic salt and pepper. Stir well. Put all the meat mixture in large 9 1/2 x 13 x 2 1/2-inch pan or casserole dish. Pour both cans of beans (undrained, use all liquid) evenly over top of meat mixture. Scatter the grated cheese evenly on top. Mix cornbread mix according to directions on box and pour over top of cheese. Bake until cornbread is good and brown, about 25 minutes. Serves about 8 to 10.
Drain apricots and put in 2-quart casserole (long flat dish). Cover with sugar and then cut oleo into pieces and lay over sugar. Break crackers into small pieces (not fine crumbs) and put on top. Bake 1 hour at 325°.
Soak bran in boiling water. Cream Crisco and sugar. Add eggs and buttermilk. Mix. Add flour, soda, salt and All-Bran. Mix and fold until all ingredients are moist. Bake at 400° for 15 minutes. Batter may be stored in jars in refrigerator for use when needed.
Add onion, lemon juice, some celery seed and Worcestershire sauce. Pork should be cooked first. Pour sauce over pork that has been cut up and bake in 350° oven for about 45 minutes.
Sift dry ingredients together and blend with lard or shortening. Add buttermilk; mix good. Pat into big loaf. For each biscuit, pinch off a piece of dough about the size of a big lemon and pat it out with your hands.
Cook potatoes, celery, water and onions together until tender. Melt butter in a kettle. Add flour and stir until smooth. Add milk gradually. Continue cooking until slightly thick. Add rest of ingredients and heat.
Brown steak and onion in fat. Add the remaining ingredients. Mix them well. Pour the mixture into a casserole and bake at 350° for 30 to 40 minutes. Serves 4 to 5.
Melt butter in microwave. Place filet on single piece of aluminum foil seasoning with salt, pepper, paprika and garlic to taste. Thinly slice lemon and squeeze lemon juice over filet. Place lemon on filet and wrap each in foil, sealing tightly. Grill on high heat for 8-10 minutes or until filet turns white.
Mix first four (4) ingredients well, add eggs and rest of ingredients. Mix well and drop small balls on ungreased cookie sheet. Press with fork dipped in plain sugar. Bake at 375° for 10 to 12 minutes.