HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry the pork sausage; drain and place in stockpot. Saute mushrooms, garlic and onion in small amount of olive oil until tender, then add to stockpot. Add tomatoes, chicken broth and seasonings to stockpot and begin to simmer. Cook noodles per directions and then add to stockpot. Simmer slowly until heated through. Soup will taste even better the next day.
Butter a 2-quart casserole dish. Layer potatoes, meat and cheese until dish is full. Bake, covered, for 25 minutes at 350°, then uncover last 10 minutes. Can also layer margarine every other layer.
Drop spaghetti into boiling, salted water and boil gently until al dente. Drain and toss with butter. Remove sausage from casings and crumble into skillet. Fry until partially cooked; drain off fat and add onion. Cook until translucent, about 5 minutes. Roast and peel pepper and coarsely chop. Toss together spaghetti, sausage mixture, olives, eggs, parsley, red pepper, mushrooms, salt and pepper. Turn half into buttered and floured spring-form pan. Sprinkle with Mozzarella and top with remaining spaghetti mixture. Cover with foil. Bake at 375° for 45 to 50 minutes or until heated through. Serve with Parmesan Cheese Sauce.
Cook carrots for about 10 minutes. Let them set in hot water for 5 more minutes. Carrots should be quite firm but not hard. Drain water. Mix in all the other ingredients. Chill. Serve cold or at room temperature.
Fry hamburg, onion, celery and green pepper. Sprinkle flour over meat. Combine rest of ingredients and add to meat and vegetables.
Combine corn and 1 cup water. Bring to a boil. Simmer 12 minutes (covered). Add everything but cornstarch. Simmer, uncovered, 5 minutes. Stir in cornstarch and 1/4 cup cold water. Cook and stir until thick and bubbly. Cook 2 minutes. Put in hot jars. Seal. Process 15 minutes in hot water bath. Makes about 6 1/2 pints.
Cook onion and garlic in butter until tender. Stir in basil, paprika and cream cheese. Stir in rest of ingredients. Use a whisk and mix until soup is smooth and hot.
Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender. Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered. Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately. Enjoy!
Mix dry ingredients and wet ingredients. Add water just until batter becomes pourable (a thick batter). Cook on medium heat in a lightly oiled skillet. Yum!
Mix all ingredients. Cover and let stand in refrigerator 1 hour or longer. Heat oil, 1 to 1 1/2 cups, in pan according to size of pan. Using ice tea spoon, dip in hot oil and spoon out batter. Drop into heated oil until brown. They will float and turn over when done. (Heating spoon each time prevents batter from sticking to spoon.
Preheat oven to 200°. Combine cookie crumbs and margarine. Press firmly on bottom of 9-inch spring-form pan.
Cut tops off tomatoes; discard tops. Arrange tomatoes on rack of a broiler pan coated with cooking spray; set aside. Combine bread crumbs and remaining ingredients; stir well. Sprinkle bread crumb mixture over cut surface of tomatoes. Broil 5 1/2 inches from heat 2 to 3 minutes or until lightly browned. Yields 8 servings (57 calories and 30% fat per serving).
Dissolve gelatin in hot water. Add orange concentrate. Chill until almost set. Prepare dessert topping. Fold into gelatin mixture. Fold in remaining ingredients. Refrigerate.
Dissolve yeast and sugar in water; let this sit until yeast foams, then add enough flour to make like a paste, then let it rise for about 30 minutes at room temperature. Then you add this to the paste, sugar, eggs, oleo, milk and salt. Add enough flour to make the dough like for homemade bread. Let it rise about 1 hour; knead it down, then let it rise again, then they are ready to be put on the tin. Pull off dough big as an egg for each kolache. Then make a hole in the center, then put fruit (prunes, apricots, etc.) in center of dough. Let rise about 1 1/2 hours before baking.
Brown meat and drain off fat. Drain tomatoes and cut up. In a bowl combine the lettuce, cheese, onion, olives and tomatoes. To the meat add the tomato liquid, bean dip, chili powder and salt. Bring to a boil. Add to lettuce mix and top with chips. Serve at once.
Mix together first 12 ingredients. Pat into a loaf. Put in large roaster. Mix small can of tomato paste, brown sugar, lemon juice and worcestershire sauce together for sauce. Pour half of sauce over meat loaf. Bake at 300 degrees for 2-3 hours basting with remaining sauce mixture.
In skillet, add margarine. Cook chicken until brown on both sides. Remove. In same skillet, cook mushrooms, onion and garlic until tender. Add other ingredients. Heat to boiling. Return chicken to skillet. Cover, cook over low heat for 5 minutes, or until chicken is done. Stir occasionally.
Combine sugar, salt, paprika, ketchup and onion. Beat well with mixer. Add oil slowly and alternately with vinegar and celery seed.
Brown meat and drain. Add salt and pepper. Cook noodles as directed and drain. In a casserole dish, layer sauce, noodles, meat, cottage cheese and shredded cheese. Repeat, making sure shredded cheese is on the top. Bake at 350° for 30 minutes.
Boil all together for 10 minutes. Cool to lukewarm, then add baking soda, baking powder, eggs, vanilla and flour (enough to make a medium stiff batter). Add walnuts if desired. Pour into greased and floured 10 x 14-inch pan. Bake at 300° for about 1 hour or until it tests done.
Blend together salad oil, sugar and eggs. Add chopped apples. Sift together flour, baking soda, baking powder, salt, cinnamon and vanilla. Add to wet ingredients. Mix together. Pour into a 9 x 11-inch cake pan, greased and floured. Sprinkle with granulated sugar. Bake at 350° for 30 minutes.
In large skillet, brown hamburg; drain well. Add spaghetti sauce and water. Blend well. Simmer 5 minutes. In medium bowl, add cottage cheese, oregano and egg; mix well. In bottom of 13 x 9-inch pan, spread 1 1/2 cups sauce. Top with 1/2 of the noodles, 1/2 of cottage cheese mixture and 1/2 Mozzarella cheese. Repeat layers; top with remaining meat sauce. Sprinkle with grated cheese. Cover and refrigerate overnight. Heat oven to 350°; uncover baking dish. Bake 50 to 60 minutes or until noodles are tender. Let stand 15 minutes before serving.
Combine all ingredients, except Fritos and dressing. Add Fritos and dressing right before serving.
Crumble all of the graham crackers pour in melted butter, mix together. In a separate bowl combine cool whip, cream cheese, sugar and vanilla flavoring. In a large bowl put a layer of graham crackers. Then put a layer of the cool whip mixture. Then put a layer of cherry pie filling. Start all over with each layer until you use all of the mixes.
Mix together soup and green beans. Add dash of salt. Place vegetables in casserole dish. Top with browned pork chops. Cover dish and bake at 350° for 45 minutes. Uncover and bake 10 to 15 minutes.
Dissolve gelatin in boiling water. Combine remaining ingredients in a bowl with electric mixer until well blended. Gradually blend into gelatin. Pour gelatin mixture into mold. Chill until firm, about 3 hours. Unmold. Serve as an appetizer with crackers. Garnish with parsley and carrot curls, if desired. Makes 5 1/2 cups.
In microwavable bowl, combine all ingredients. Put bowl in microwave on High until butter melts, about 1 minute (check often). When butter is melted, mix and stir all ingredients. Pour into 9 x 9-inch or 8 x 8-inch square pan, lined with wax paper. Chill until set, about 1 hour.
In a large saucepan brown bacon and onion. Add remaining ingredients and cook, uncovered, 35 to 40 minutes on a low flame. Do not stir too often. Can be reheated in oven. Travels well. Freezes well. Recipe can be doubled.
Rub surface of loin with oil. Combine seasonings and rub mixture well over all surfaces of roast. Place roast in shallow pan and cook in 350° oven for about an hour or until internal temperature is 155°. Remove from oven and let rest 5 to 10 minutes before slicing. Serves 4 to 6.
Heat corn tortillas in small amount of grease. Put spoonfuls of mixture in tortilla and roll up. Place in 9 x 13-inch pan. Mix cream of chicken soup, sour cream and green chillies together and pour over tortillas. Cover with Cheddar cheese. Bake at 350° oven for 30 minutes.
Cook and drain broccoli. Spread on bottom of greased (9 x 13-inch) pan. Prepare dressing according to package using chicken broth instead of water. Spread dressing over broccoli; scatter chicken on top. Add undiluted soup over chicken. Sprinkle Cheddar cheese on top. Heat in a 350° oven for 35 to 40 minutes.
Combine butter, peanut butter and white and brown sugars. Add egg and vanilla. Mix in flour, baking soda and salt. Mix well. Form into tiny balls and place individual balls in mini cupcake pans. Bake in oven at 350° for 12 minutes. Remove from oven. While still hot, press mini peanut butter cup (foil removed) in each hot cookie.
In heavy bottomed 2-quart saucepan over high heat, stir sugar, corn syrup and water until sugar is dissolved. Cook, without stirring, until mixture reaches 300° (hard crack stage), about 5 minutes. Stir in peanuts, margarine, vanilla and baking soda. Quickly spread in thin layer on greased baking sheet; cool. Break into pieces; store in airtight container for up to 2 weeks. Makes 16 servings. Serving size, 1 ounce.
Mix all ingredients together. Refrigerate overnight. Makes 1 1/2 to 2 quarts. You may substitute 1 can tomato soup instead of juice.
Combine and mix dry ingredients. Combine and mix liquid ingredients. Mix dry and liquid ingredients together and put in cupcake papers 3/4 full. Place 1 teaspoon of filling in center. Bake 20 minutes at 350°.
Boil and debone chicken. Warm soup, onion, sour cream and peppers. Warm tortillas slightly for handling ease. Grease large casserole dish. Fill tortillas with chicken, soup and mixture and cheese and roll up. Top with extra soup mixture. Bake at 350° for 20 to 30 minutes.
Cook in saucepan over low heat until thick. Pour into pie shell, cover with top crust. Brush with milk and sprinkle with cinnamon and sugar. Bake at 350° until golden brown.
Combine first 4 ingredients in a 1 1/2 to 2-quart microwave dish. Bring to a boil and cook for 2 minutes. Remove and stir in soda. Pour over popcorn. Shake. Put bag in microwave and cook for 1 1/2 minutes on High. Shake. Cook another 1 1/2 minutes. Test popcorn and if too sticky or chewy, cook another 1 1/2 minutes. Pour into a large pan to cool.
Soften and mix the cream cheese and margarine; stir in sugar. Add eggs. Add vanilla. Blend until smooth. Stir in flour; blend mixture well. Pour into greased and floured Bundt pan and bake for 1 1/2 hours at 325°.
Mix first four ingredients in a large saucepan and boil five minutes. Remove from stove and add remaining ingredients. Beat until mixture thickens. Drop on wax paper. Cool. Makes about three dozen cookies.
Combine 3/4 cup crumbs, egg, parsley, onion, milk, pepper and Worcestershire sauce. Add salmon and cheese. Shape into patties. Mix margarine with rest of crumbs. Coat with mixture. Bake on ungreased cookie sheet for 10 minutes or until golden brown at 400°.
In heavy sauce pan over low heat, melt chips with condensed milk and salt. Remove from heat, stir in nuts if desired and vanilla. Spread evenly onto waxed lined 8-9 inch square pan.
Spread beans on each chip. Top off with fried hamburg. Cut up vegetables and sprinkle over top. Pour cheese over all. Put in oven on broil for about 10 minutes. Add lettuce. Serve with sour cream and hot sauce on the side. I put mine on a large cookie pan.
Mix the gooseberries and sugar; let set 2 hours. Mix and let set out 2 cups water and both jellos. After 2 hours, combine the 2 mixtures, then add the celery, cheese and nuts. Top with a mixture of Cool Whip and Miracle Whip.
Mix all ingredients, then stir in zucchini so all is coated. Pour into a buttered pie pan. Bake at 350° for 40 minutes.
Boil chicken in enough water to cover. Remove chicken and cook vegetables in broth. Mix deboned chicken, vegetables and 1 cup of broth with 2 cans of cream of chicken soup. In separate pan (casserole dish), layer 1 can of biscuits on the bottom. Add chicken mixture and top with other can of biscuits. Cook at 425° for 15 minutes or until brown.
Mix well in saucepan over low heat. Pour into fondue pot. Place over fondue burner. Spear with fresh French or sourdough bread squares and dip.
Heat oven to 375°. Brown ham in skillet. In 2-quart casserole, arrange layers of ham, potatoes, carrots and onions until all are used. Sprinkle with flour, salt and pepper. Pour on milk mixed with mushroom soup. If needed, add more milk. Cover. Bake for 60 minutes. Uncover. Bake 15 minutes longer, until potatoes are done.
In saucepan, add water and chicken packets and bring to a boil. Add carrots, celery and onion and simmer for 5 minutes. Add potatoes, parsley and pepper and cook 5 minutes more. Then add chicken or turkey and simmer 10 minutes more to blend flavors.
Place sliced apples in greased 9-inch pie pan. Mix together soft butter or oleo, brown sugar, flour, spices and egg. Drop by teaspoon on top of apples. Bake at 350° for 35 to 45 minutes.
Bring to a boil the chicken, broth from the chicken, bouillon cubes, margarine, salt and pepper. Drop biscuits into boiling juices and cook until biscuits swell to doneness.
Fry onion, bell pepper and garlic in butter. Add tuna, mushroom soup and crab boil. Sprinkle with cayenne pepper.
Heat griddle or skillet; grease if necessary. Beat Bisquick, milk and eggs with wire whisk until well blended. Stir in remaining ingredients (batter will be thick). Pour batter by 1/4 cupfuls onto hot griddle; spread slightly. Cook until edges are dry. Turn; cook until golden brown. Serve topped with warm spaghetti sauce.
Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add sifted dry ingredients, alternating with milk. Beat after each addition. Add vanilla. Bake in 3 layers at 350° for 30 minutes until done. Frost with Lemon Cheese Filling.
Heat oven to 350°. Grease bottom only of an 8-inch square pan. Melt in saucepan over low heat, stirring constantly the margarine and chocolate chips. Beat thoroughly with spoon the flour, sugar, chopped walnuts, bananas, vanilla, baking powder, salt and egg. Spread batter evenly in pan. Bake about 30 minutes or until center is set. Cool completely. Cut into 2-inch squares.
Soften cream cheese and mix all ingredients together. Chill and serve with vegetables or crackers. Makes about 2 cups.
Set oven at 375°. Beat eggs slightly. Stir in sugar, syrup and melted margarine. Stir in pecans. Pour into the pie shell. Bake until center is slightly firm.
Mix and put in one unbaked pie shell. Bake for about 40 minutes. Bake at 350° for about 10 minutes. Reduce heat to 325° and finish baking.
Marinate sirloin cubes in dressing for at least 8 hours in refrigerator. Cut bell pepper in chunks and onion in quarters and separate. Thread meat, peppers, onions, and mushrooms on skewers by alternating meat with a vegetable. Cook on grill until desired doneness.
Mix mayonnaise, ketchup, garlic and dry Italian dressing mixture. Wash fish; dry. Place on broiling pan. Coat top of fish with mixture. Place under broiler until fish is opaque or easily flaked. Do not turn fish.
Dissolve red jello in 2 cups boiling water. Pour into a 9 x 13-inch baking dish. Chill until set. Soften unflavored gelatin in 1/2 cup cold water. Combine sugar and evaporated milk in saucepan. Heat but do not boil. Add gelatin, stirring to dissolve. Add cream cheese and vanilla. Beat until smooth. Stir in nuts. Spread over congealed layer. Chill. Mix green jello according to package directions and pour over this layer. Chill.
Cream together butter, sugar and vanilla. Add crushed potato chips and pecans. Stir in flour. Form into small balls, using 1 tablespoon dough for each. Place on ungreased cookie sheet. Press balls flat with bottom of a tumbler dipped in sugar. Bake at 350° until cookies are lightly browned, about 16 to 18 minutes. If desired, sprinkle with red or green sugar crystals, or top with pecan or cherry half. Makes 42.
Saute hamburg with onion, salt and pepper. Pour off fat. Put hamburg in a large pot and cover with water. Add 1 can whole tomatoes, 1 large can Veg-All (including liquid), 1/2 cup orzo and 3 beef bouillon cubes. Cook 15 minutes.
In medium skillet, brown meat; drain well. Add broccoli, cheese, onion, sour cream, salt and pepper. Mix well, simmering 10 minutes. Separate dough into 4 long rectangles. On ungreased cookie sheets, overlap long sides of 2 rectangles 1/2 inch. Firmly press edges and perforations to seal. Press or roll to form 13 x 7-inch rectangle. Spoon meat mixture in 3-inch strip lengthwise down center of dough. Bring long edges of dough rectangle over filling, overlapping edges slightly. Pinch edge and seal ends. Repeat with remaining rectangles.
Combine carrot slices, water and salt in a medium saucepan. Cover and cook over medium heat 15 minutes or just until tender (do not drain). Combine orange juice, sugar, cornstarch, margarine, and ginger, stirring until well blended. Pour over carrot slices in saucepan.
Heat oven to 375°. Combine shortening, sugar, milk and vanilla in large bowl. Beat until creamy at medium speed on mixer. Add flour, salt and baking soda. Combine, then add into creamed mixture until blended. Stir in nuts. Drop rounded tablespoonfuls (2 tablespoons dough) on ungreased cookie sheet, about 3-inches apart. Bake for 11 to 13 minutes. Cookies will be moist, but crisp. Cool about 2 minutes before removing from sheet. Do not overbake. Makes about 3 dozen cookies.
Melt margarine in 2 qt. saucepan. Stir in flour and salt. add milk slowly, stirring constantly until sauce boils and thickens. Add potatoes. Heat, stirring occasionally. Pour into greased 2 qt. casserole dish. Cover with foil and bake at 350 degrees for 30 minutes, or until done. Put cheese on top and let melt.
In large bowl with mixer at low speed, beat all ingredients until blended. Increase speed to medium. Beat until frosting is smooth and creamy, about 2 minutes.
Make cake per package directions. While cake is still warm, poke holes (I use a meat thermometer to make the holes) all over it. Pour Amaretto into holes and over cake. Let cool, then cut into 3 sections.
Cook, drain and crumble sausage. Prepare Ranch dressing according to package directions. Mix sausage, cheeses, olives and dressing together in medium bowl. Press wonton wrappers in miniature muffin tins. (Grease tins lightly). Spray wonton wrappers or brush lightly with vegetable oil. Bake 5 to 7 minutes at 350° until lightly browned. Remove from oven and stuff with filling mixture. Bake 5 additional minutes until cheese has melted and mixture is bubbly. Serve warm. Yield: 36 miniature appetizers.
Mix bread with ground beef. Brown ground beef and onion. Mix Parmesan cheese, parsley, salt, pepper, garlic powder and oregano leaves with ground beef and onion. Add tomatoes, that have been put in blender. Simmer uncovered for 30 to 45 minutes, stirring occasionally to keep from sticking. Cook lasagne noodles; drain.
Soak rabbit overnight in salted water and vinegar. Wash in cold water and pat dry; add seasoning. Coat in flour and place in hot oil. Fry until brown, remove rabbit from oil. Sprinkle some flour in oil and let flour brown. Put rabbit back into skillet with chopped onion. Add water, stir and simmer on low heat until done.
Put whipped cream, lemon juice, rum and ice cream in a large mixing bowl. Blend thoroughly. Serve over fresh sliced peaches. Substitute canned fruit for fresh as long as you drain it first.
Fry cabbage and Polish sausage in oleo in a kettle. Let simmer 20 minutes until cabbage is tender. Boil noodles in salted water. Add drained noodles to cabbage. Stir to mix well.
Mix together the peanut butter and powdered sugar. (Save 1/2 cup for top.) Put remainder in the bottom of crust. Pour prepared pudding over the sugar and peanut butter mixture. Let set for an hour or so. Spread Cool Whip on top. Sprinkle 1/2 cup sugar mixture on top. Keep refrigerated until served.
Brown hot and mild sausage together in skillet; drain. Melt cheese. Mix cheese and browned sausage together. Spread mixture on slices of bread. Bake open-faced sandwiches in a 325° oven for 15 minutes.
Dissolve gelatin in 6 tablespoons of cold water. Add 1 cup hot water; let cool. Add pineapple, lemon juice and sugar; let thicken. Use 1/2 of the Cool Whip; mix with pineapple. Break angel food cake in small pieces. Put layer of cake and layer of mix into large, round glass dish. Let set in refrigerator overnight, then turn on dish. Cover with rest of Cool Whip and sprinkle with coconut.
Mix ingredients together in large bowl, then marinate chicken for 2 hours in refrigerator and grill.
Microwave ingredients 3 minutes on High. Stir 1 minute until chocolate completely melts. Add 1 1/2 teaspoons vanilla and nuts if desired. Put into 10 x 10-inch pan lined with wax paper. Refrigerate 2 hours or so.
Mix chicken, soup, vegetables and stock. Set aside. Butter a 9 x 13-inch baking dish. Pour vegetable and chicken mix into dish. Blend together the Bisquick, milk and margarine until smooth. Pour over chicken and vegetable mixture. Bake, uncovered, at 350° for 1 hour. Serves 8.
Place on bottom of mold a thin layer of sliced peaches or mandarin oranges (canned and drained). Add a small amount of clear jello to cover and let jell, then add rest of jello mixed with pineapple. Garnish with mandarin oranges.
Melt butter. Brown meat and onions. Add remaining items. Cover and simmer for 20 minutes.
Melt butter. Remove from heat. Blend mayonnaise and sour cream with butter. Add olives and chopped onions. Add cheese. Refrigerate until firm. Spread on sliced French bread. Broil until bubbly.
Brown beef, onion and celery in fat in cooker. Pour off excess fat. Add potatoes and salt. Mix soup and water; pour over top. Cover, set control on vent tube and cook 3 minutes after control jiggles. Reduce pressure instantly. Makes 4 to 6 servings.
Place vegetables in an ungreased shallow 2-quart casserole. Gently toss. Combine remaining ingredients in a small saucepan; bring to a boil and pour over vegetables. Cover and bake at 350° for 1 hour or until vegetables are tender; stir once. Yields 8 to 10 servings.
First Layer: Combine the flour, sugar, butter, butter flavoring and 1/4 to 1/2 cup pecan pieces. Press into a 9 x 13-inch pan sprayed with Pam. Bake at 350° for 15 minutes. Cool crust.
Bring sugar and syrup to a hard boil. Remove from heat and add peanut butter. Stir until blended and melted. Pour over cornflakes. Mix and drop by spoonfuls on wax paper. Seal in a container.
Line pan with pie crust and bread. Place mixture of berries, sugar, and flour in next on top of the bread. Put the pats of butter over the berry mixture and cover it all with the remaining pie crust.
Place raisins, dates, sugar, shortening and 2 cups of boiling water in saucepan and simmer 20 minutes. Cool the mixture. Sift flour, soda and spices together and stir into the cooled mixture. Add nuts last, coated with a little flour. Pour into well-greased and floured loaf pans. Bake 1 1/2 hours at 325°. When cool, wrap in foil or wax paper. The cakes stay moist and keep well.
Cream margarine with sugar. Add eggs and beat until well blended. Add almond extract. Alternately add and beat sour cream with flour, baking soda and salt. Put 1/2 of recipe in buttered tube pan. Spoon on cranberry sauce. Put rest of recipe on top. Sprinkle almonds on top. Bake at 350° for 40 to 45 minutes until tests done. Either top with a glaze or powdered sugar.
Measure and beat together first 6 ingredients. Add eggs, beating well after each egg is added. Add milk and vanilla. Mixing can be done in one bowl. Bake at 350° in 9 x 13-inch pan for 35 to 40 minutes.
Mix first 4 ingredients with fork. In a separate bowl, beat next 3 ingredients; then add to first. Stir with fork. Chill 15 minutes. Makes dough for at least 3 pies. Can be kept in the refrigerator or frozen.