HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown, crumble and drain sausage. Add remaining ingredients. Season to taste with basil, parsley, garlic, salt and pepper. Simmer until vegetables are tender (great made in crock-pot).
Brown meat; stir in other ingredients.	Simmer 30 to 40 minutes, stirring occasionally. Makes 6 to 8 servings.
Blend until smooth, cream cheese and melted butter. Add all other ingredients together well; set aside. Open crescent rolls and make 4 squares. Put 1/2 cup mixture in center of each square. Pinch centers together in center. Brush with butter. Sprinkle with Italian bread crumbs. Bake at 350° for 20 to 25 minutes. If precooked and frozen, 35 minutes. Serves 4.
Dissolve Jell-O in 13 x 9 x 2-inch pan. Chop celery and bell pepper in small pieces. Drain and chop tomatoes well; save juice. Slice or chop onions fine. Add juice and veggies after Jell-O has begun to thicken and mix well. Really pleases men folk.
Mix pudding mix with milk and stir in whipped topping. Add chocolate chips and mini marshmallows. Refrigerate at least 1 hour.
Cream margarine and sugar; add beaten eggs. Add chocolate syrup; mix. Add flour; mix. I use an electric hand mixer. Put in greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Mix 2/3 cup sugar and cinnamon. Dip marshmallow halves into butter, then sugar. Set aside. Dissolve yeast in warm water. Stir in 2 tablespoons sugar, shortening and Bisquick. Beat well. Turn dough onto floured surface. Knead until smooth, about 20 times. Divide dough into 12 pieces; flatten into 4-inch circles. Wrap each circle around marshmallow, pinching edges together tightly. Dip into butter, then into sugar mixture. Place in 12 greased muffin cups. Cover and let rise 30 minutes. Bake for 20 minutes at 400°. Immediately remove from pan.
Peel and core the onion. The hole should be large enough for a bouillon cube. Fill the middle of the onion with butter or margarine. Put the bouillon cube in the butter. Wrap in aluminum foil and cook in the oven or on the grill until soft.
Put oil in 2-quart pot. Add all other ingredients, except water. Saute, then add water. Stir until boiling; put lid on. Turn burner to medium and cook for 20 minutes. (Do not stir.) After done, crack lid and let stand for 5 minutes before serving.
Preheat oven to 350°. Cream butter, sugar and orange peel in a large bowl until fluffy. In a separate bowl, sift together next 3 ingredients. Add dry ingredients to creamed mixture, mixing well.
Mix all ingredients in ovenproof casserole dish. Sprinkle with additional cheese. Bake at 375° for 40 minutes. Serve with crackers.
Preheat oven to 350°. Melt butter in milk. Add remaining ingredients. Pour into ovenproof serving dish, about size of roasting pan. Bake 45 minutes.
Mix warm water, sugar and yeast together. Add oil, milk and soda. Add flour and put mixture in a covered bowl for a few hours. Stir lightly onto a floured surface. Work with hands to form biscuits. Bake at 450° for 10 to 12 minutes.
Mix and bake in three 8 x 8-inch pans or 1 long pan at 400° for 25 to 30 minutes or until well done.
Combine pudding, pineapple, sour cream and sugar in a deep bowl. Beat with mixer at lowest speed for 1 minute. Pour into pie shell and chill at least 3 hours.
Add juice from fruit cocktail to softened cream cheese and beat well with electric mixer. Add fruit, cherries and marshmallows. Blend well; add nuts if desired. Pour into 9 x 9-inch pan and freeze. Serves 8.
Bring sugar, milk, cocoa and butter to a rolling boil in saucepan. Remove from heat and add remaining ingredients. Stir well and place spoonfuls on waxed paper to cool. Enjoy!
Wash and drain lettuce. Add 1 layer of lettuce to bottom of container. Next, add 1 layer of chopped bell peppers, then a layer of (drained) English peas. Next, a thin layer of mayo, then cheese. Top with eggs, then bacon. Refrigerate 1 to 2 hours prior to serving.
The national beverage of Bermuda. Everyone who goes there comes away with a desire for this mixed drink. A good way to use the remainder of the Gosling Black Rum. Two ounces of black rum and 6 ounces of ginger beer over 2 pieces of ice in a glass. Try this while you cook up a good meal and everything will fall in place.
Prepare macaroni according to package directions. Drain. In medium skillet, combine ground beef, onion and celery. Cook until beef is browned and celery is tender. Drain, if desired. Stir in remaining ingredients except cheese. Add macaroni. Mix well. Pour into a 2-quart casserole. Top with cheese. Bake in a 350° oven until hot, 35 to 40 minutes.
Cream together the margarine and shortening. Add sugar and mix until smooth. Add soda and flour to creamed mixture, alternating with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 8-inch cake pans. Bake at 350° for 25 minutes. Cool. Frost with Cream Cheese Frosting.
Mix pudding according to directions. Add sweetened condensed milk and mix well. Fold in Cool Whip. Layer vanilla wafers and bananas as usual. Garnish with wafer crumbs.
Preheat oven to 450°. Mix flour, sugar, baking powder together. Add butter, shortening, buttermilk and milk. Roll dough and cut out biscuits. Bake at 450° for 8-10 minutes.
Mix cream soups and rice together. In 13 x 9 x 2-inch baking dish, layer chicken (skin side up) in this mixture. Sprinkle 1/2 package Lipton dry soup mix over all. Sprinkle 1/8 cup water over soup mix. Seal tightly with foil. Bake at 350° for 2 hours.
Wash and, if desired, cut game hens down the middle; season with salt and pepper. In a blender or processor, put onions cut in eighths, garlic cut in half, parsley well washed and prechopped, along with the juice of one lemon. Process it all. Leave mixture separate from the hens and proceed to sear or brown the game hens in a large skillet. This may need to be done in two skillets or as many as fit in the pan at a time.
In large bowl, combine all ingredients except soda. Refrigerate until well chilled. Add soda right before serving.
Cook hen and save broth. Use hen for chicken salad, etc. Mix all ingredients and stuff turkey or chicken. Bake at 325° for 1 hour.
Mix all the ingredients. Salt and pepper to taste. Pour into a buttered casserole dish. Bake at 375° for 40 minutes to 1 hour. Before baking, you can put bread crumbs on top and bake according to directions.
Soften yeast in warm water in large bowl. Add butter, sugar, salt and 1 1/2 cups of flour. Blend well. Beat 3 minutes at medium speed. By hand, gradually add remaining flour to form soft dough. Knead dough for about 1 minute, until no longer sticky. Shape into a ball, cover and let raise in greased bowl in warm place about 45 to 60 minutes until doubled in size. Shape into pretzel shapes. Place on greased cookie sheets. Cover, let raise 30 minutes. Heat water and baking soda in 2 qt. pan. Gently drop pretzels into hot solution. Take out with a slotted spoon after they have floated to the top and then place on greased cookie sheet. Sprinkle with salt. Bake at 375 degrees for 18 to 20 minutes.
Mix well. Pat in 9 x 13-inch cake pan. Chill. (Save 1/3 cup for topping.) Mix by hand, Eagle Brand milk, thawed lemonade and Cool Whip. Spread on crust. Sprinkle reserved crackers over top. Refrigerate.
Melt and mix seasonings. Let simmer 1 to 2 minutes. Spoon the fluid over the cereal and mix with hands. Place in oven for 1 1/2 hours at 225°. Stir several times in open pan. If you add more cereal, etc., then add another stick of margarine. Let cool and store in tight jars or cans. (I use Corn Chex instead of Wheat Chex.)
Cream potatoes with butter and milk. Blend in sour cream and dip. Fold in bacon bits. Place in a casserole dish and top with cheese. Bake about 30 minutes at 300°.
Blend oatmeal in a blender into a fine powder; set aside. Cream the butter and sugars. Add eggs and vanilla. Mix with flour, oatmeal, salt, baking soda and baking powder. Add chips, candy and nuts. Roll into balls and bake at 375° for 6 minutes.
Mix ingredients. Bake in ungreased 9 x 13-inch pan at 325° for 30 minutes.
Stir oil and soy sauce together. Brush on wings. Sprinkle on salts and powder; broil 10 minutes. Mix vinegar, soup and brown sugar. Baste and roast at 350°. Turn once until done. I have also put them in a crock-pot on low after they've been broiled.
Mix flour, margarine and pecans. Spread in a 9 x 13-inch baking dish. Bake in oven at 400° until golden brown. Remove from oven and let cool thoroughly. Mix together the cream cheese, Cool Whip and confectioners sugar. Spread on top of crust when cooled. Spread on top with pie filling.
Brown sausage and beef. Pour off grease and set aside. Saute bell pepper and onion in butter. Add jalapeno relish, picante sauce and Velveeta cheese. Add meat. Simmer for 30 to 40 minutes. Stir often. (Can be put in the crock-pot.)
Heat the oven to 425°. Pat the meat dry with paper towels. Make slits into roast with tip of knife (not too deep, just thin enough and long enough to accomodate the garlic slices). Insert the slices of fresh garlic into the slits. Season the roast with salt and pepper to taste. Sprinkle (shake) the bottle of Maggi seasoning all over the roast (about 7 to 10 drops) straight from the bottle. Open pouch of Lipton onion soup mix and pour some into a strainer and shake gently over the roast. (You could use the dehydrated onion pieces, but they tend to burn during the roasting. By straining the mix, you get all the flavor and you don't worry about burning little pieces of onion.) With a toothpick, secure the peeled, quartered onion pieces on top of the roast. Place the meat on a roasting rack in a roasting pan. Put it into the oven for 15 minutes. Lower the oven temperature to 350° and continue to cook for approximately 1 to 1 1/2 hours or until a meat thermometer registers 120° for rare or 145° for well done. (Depends on how you like your beef.) Remove the meat from the oven. Cover it with foil (to retain the heat) and let it rest in a warm place for 15 to 20 minutes before carving. (By doing this you allow the juices to remain in the roast; if you immediately start to carve the roast, the juices of the meat will run out and your roast won't be as juicy at the table.)
Cover potatoes and onion with chicken broth and enough water to cover; bring to boil until potatoes are tender. Add instant potatoes and oleo to thicken.
Dice onion fine and saute in oil until soft. Add the tomato sauce and all spices to the onions. Bring to a very slight boil and let simmer, uncovered, 10 minutes. Remember, sauce should now be very tangy as the vegetables and cheese will later dilute this.
Cream shortening with sugar; add eggs, one at a time; add vanilla. Sift together flour, baking powder and salt. Add milk and flour mixture alternately. Bake at 350° for 45 minutes. Goes well in cupcake or tube pan also.
Grate cheese and mix all ingredients together; mix well. Form into small balls (walnut size); place on cookie sheet. Bake at 350° for 6 to 8 minutes for freezing. (Can be made ahead of time and frozen), otherwise bake 12 to 15 minutes. Yield: 6 to 8 dozen.
Arrange chicken (not overlapping). Combine soup, sherry and sour cream. Pour over chicken and mushrooms. Sprinkle with paprika. Bake at 350° for 1 1/2 hours.
Cut 3 tablespoons margarine into flour. Mix in cheese. Add milk. Melt stick of margarine in baking pan or muffin tins. Add garlic powder and Italian seasoning. Drop biscuits in margarine and mix by tablespoon. Brush tops with the margarine mix. Bake at 400° until golden brown, approximately 15 to 20 minutes.
Bake brownies as directed. Before cooling, cut slits in brownies and pour Kahlua over brownies to be absorbed into brownies. Mix up instant pudding. Use a large glass salad bowl or truffle dish (so you can see all the layers) Begin with 1/2 the brownies once cooled. Spoon them into bowl, then 1/2 of the pudding, spreading evenly over top of the brownies. Follow with 1/2 cool whip, spreading evenly. Place the rest of the brownies evenly over the cool whip and repeat the process in the same manner. Drizzle chocolate syrup over the top of the cool whip and using a knife cut through the top layer of cool whip to make a very impressive design.
Sift together 2 cups flour and 1/2 cup powdered sugar. Cut in margarine until mixture clings together; press into a greased 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes or until lightly browned. Combine eggs, sugar and lemon juice; beat well. Sift together 1/4 cup flour and baking powder; stir into egg mixture. Pour over baked crust. Bake at 350° for 25 to 30 minutes or until lightly browned. Sprinkle with powdered sugar. Cool. Cut into squares.
Crush Ramen noodles and brown lightly in butter with cashews. Chop broccoli well and lightly steam. Cool completely. Drain cashews and Ramen noodles on paper towels. Combine romaine lettuce, chopped green onions, broccoli, Ramen noodles and cashews in a bowl. Combine vegetable oil, sugar, vinegar, soy sauce, salt and pepper. Blend well. Pour over salad mixture and toss. Serve immediately.
Brown and scramble sausage. Drain on paper towels. Mix in microwave container with cheese and tomatoes. Microwave for 1 minute; stir. Repeat until cheese is melted and well blended. Serve with tortilla chips.
First Layer: Mix together flour, butter and pecans. Press into a square 9 x 9-inch pan. Bake at 350° for 20 minutes. Let cool.
Boil sugar, cocoa, 1/4 cup milk, margarine and vanilla for 1 minute; set aside. Allow to cool. Mix pudding and 3 cups milk in separate bowl. Add Cool Whip. Line a 9 x 13-inch pan with crackers. Cover with pudding mixture. Place crackers on top of pudding mixture. Pour icing on top. Chill.
Cook noodles in boiling salted water for 15 minutes or per package directions. Drain and cover with cold water. Heat soup and crab together, mixing thoroughly. Mix cottage cheese, cream cheese, egg, onion, salt and pepper. Drain noodles.
Arrange chicken in a baking dish. Mix dressing and soup mix. Pour over chicken. Bake 45 minutes at 350°.
Mix flour, sugar and salt in top of double boiler. Add milk and egg yolks. Cook, stirring until mixture thickens. Cook 12 minutes longer, stirring occasionally. Remove, arrange filling, bananas and wafers until dish is filled. Top with meringue made from 3 egg whites and 4 tablespoons sugar. Beat until stiff peaks form. Bake in a 325° oven for 15 minutes or until meringue is golden brown. Serves 6.
Brown hamburger; drain. Stir in remaining ingredients and cook for 5 to 10 minutes.
Mix all ingredients well. Pour in baking dish and bake for 30 minutes at 350°.
In a saucepan, heat oil and brown the flour. Dissolve chili powder in chicken stock from stewing chicken. (Make up the difference with warm water, if you don't have 4 cups stock.) Season with garlic powder and salt. Bring to boil, reduce heat and simmer, covered. Stir frequently until smooth and fairly thick.
Mix all ingredients together. Put in a large casserole dish. Cover with foil and bake at 350° for 45 minutes.
In large saucepot, heat oil; saute ground beef, onion and garlic, stirring often. Add tomato paste, water, tomatoes (that have been forced through a sieve), seasonings, sugar and herbs. Simmer slowly 2 hours or longer; stir occasionally. Taste and add additional seasonings, if required. Add more water if necessary. Makes 8 quarts meat sauce. Recipe may be doubled. Grated Romano or Parmesan cheese for topping spaghetti. Freshly grated cheese gives superior flavor. Makes 24 servings.
Drain pineapple; reserve syrup. Add enough water to syrup to make 1 cup liquid. Bring to a boil; dissolve gelatin in hot liquid. Add 1 cup cold water. Chill until thick but not set. Stir in cranberry sauce, pineapple, celery and nuts. Pour into 2 quart serving bowl. Chill until firm.
Place stock in kettle with salmon and pepper. Simmer 15 minutes. Add spinach and half of the green onions; simmer another 5 minutes. Mix cream cheese with 1/4 cup of the hot soup until smooth. Stir into the soup to blend. Serve hot, garnished with remaining green onions. Serves 8.
Mix broccoli, chicken and rice. Put in buttered casserole, 1 large or 2 small ones. Mix together cream of mushroom soup, cream of chicken soup, mayonnaise, Cheddar cheese and lemon juice. Cover casserole with sauce and mix. Put additional cheese on top and sprinkle with bread crumbs that have been mixed with curry powder. Bake at 350° for 30 to 40 minutes. Freezes, uncooked, for later use.
Combine dry ingredients. Add eggs, oil, pecans and strawberries. Stir all ingredients together until moistened. Spoon into well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 60 to 70 minutes. Yields 2 loaves.
Sift first 4 ingredients. In large bowl, break eggs over apples. Stir lightly with a fork. Add sugar, vanilla, oil and nuts. Stir good. Add dry ingredients gradually. Grease and flour 9 x 13-inch pan. Pour batter in. Bake at 350° for 50 minutes. (Raisins may be added.)
In a skillet, brown 1 chopped onion. Add tomato and combined dry ingredients. Simmer until you can smell the spices. Add rinsed and drained garbanzo beans. Heat. Add 1 teaspoon lemon or lime juice just before serving.
Let the ice cream stand at room temperature for about 5 minutes to soften slightly. Combine the cinnamon, sugar and cornflake crumbs in a shallow pan. Using an ice cream scoop, make 4 balls of ice cream. Roll these balls in the crumb mixture to cover completely. Wrap in a piece of aluminum foil and freeze 5 hours.
Saute green onions in oil and butter for two minutes. Stir in green pepper and mushrooms and cook for additional two minutes. Add water chestnuts, rice and crabmeat. Stir-fry until thoroughly heated.	Add seasoning and parsley and serve immediately. Serves four.
Mix together oil, sugar and eggs. Add oatmeal, baking powder, salt and milk. Pour into greased 9 x 13-inch pan. Bake for 30 minutes at 350°. Serve with warm milk and cinnamon and sugar mix.
In crock-pot, cut sausage in chunks (1 1/2-inch); pour hot peppers, juice and all, over top. Cover and cook.
Place potatoes in 1 to 1 1/2-quart microwave dish. Sprinkle with water. Cover tightly and microwave on High 3 minutes. Stir, re-cover and microwave on High another 3 or 4 minutes until fork-tender. Cool. Mix in celery, onion, pepper and black pepper. Stir in salad dressing. Cover tightly. Refrigerate several hours or overnight. Toss gently before serving. Garnish with parsley sprigs.
In a greased 3 qt. baking dish layer the sausage, onions, mushrooms, tomatoes and cheese. In a large bowl whisk the pancake mix, eggs, milk, oregano, salt and pepper, and pour over cheese.
Chop onion and saute in butter. Brown turkey meat; add next 4 ingredients. Simmer for 10 minutes. Prepare noodles as package directs. Drain noodles and place in casserole dish. Pour meat sauce over noodles. Top with cheese. Bake in oven at 350° for 20 to 25 minutes. You may add some of the cheese to sauce as it cooks if you like.
Stir all together except cheese. Pour half the batter into a hot greased 10 1/2-inch cast-iron skillet. Sprinkle evenly with half the cheese. Pour remaining batter over cheese. Top with remaining cheese. Bake at 350° for 35 to 40 minutes.
Mix all together. Grease baking dish and add contents. Bake at 350° for 20 minutes.
Mix cherries and pineapple with flour. Mix rest of ingredients with fruit and flour, except milk. Dribble milk over mixture and mix well. Bake in 9 x 5-inch bread pan at 350° for 1 hour.
Brown meat in skillet and drain. Season with salt and pepper. Chop celery to make 1/2 cup. Chop onion fine and combine with celery, bay leaves, garlic and brown sugar; add to meat with butter. Combine and pour over meat, vinegar, catsup, Worcestershire sauce, tomatoes and tomato paste. Blend well. Simmer 45 minutes; then remove bay leaves and garlic. Spread mixture on toasted hamburger buns.
Mix cake mix, eggs, oil and milk. Beat until well blended. Pour into a 13 x 9 x 2-inch pan. Mix brown sugar, nuts and cinnamon. Stir and drop by spoonfuls in batter and swirl around. Bake at 350° for 35 minutes. Mix powdered sugar, milk and vanilla. Pour over hot cake.
Stir together flour, baking powder, cinnamon, soda and salt. Combine eggs, pumpkin, sugar and oil; beat well. Add dry ingredients to the pumpkin mixture. Mix until well blended. Spread into ungreased 15 x 10 x 1-inch pan. Bake at 350° for 25 to 30 minutes. Cool and frost with Cream Cheese Frosting. Makes 36 bars.
Place milk and chocolate in pan on stove. Stir until melted. Add sugar, salt and Sweet 'N Low. Stir and bring to a boil. Cook until soft. Add butter and vanilla. Beat until creamy. Pour into pan. When hard, cut into squares.
Preheat oven to 325°. Combine corn and eggs; mix well. Combine flour, salt, sugar and nutmeg. Stir into corn. Add butter and milk. Pour into a lightly greased casserole dish. Set casserole dish inside a larger dish with hot water to gel the custard. Bake, uncovered, for 1 hour and 10 minutes.
Bake cornbread as directed on package. Crumble when cool and mix the rest of ingredients thoroughly. Chill.
Put oranges through meat chopper. Add juice and pulp from lemons and grapefruit. Measure; add 3 cups water for each cup of fruit. Bring to a boil. Simmer for 20 minutes. Remove from heat and let stand until next day. Next day, measure and allow 7/8 cup sugar for each cup of fruit. Bring to boil. Add sugar. Cook rapidly until it will jell.
Thaw bread in refrigerator overnight; do not allow to rise. Grease a 9 x 13-inch pan. Tear one loaf into large marble size pieces and drop helter skelter into pan. Melt butter in pan and add brown sugar, pudding, milk and cinnamon. Beat until smooth. Pour this over torn up loaf. Tear second loaf and drop on top (trying to place in empty spots). Let rise to top of pan. Bake at 350° for 25 to 30 minutes. Let cool 15 minutes and turn out on wax paper.
Wash and soak beans overnight. Add 1 1/2 gallons of water. Cook slowly until well done. Add all ingredients. Pour into baking pan and bake 5 or more hours at 350°. If necessary, add more water while beans are baking. This serves about 20.
Mix hamburger into Spaghetti Sauce. Mix cottage cheese with next 6 ingredients and part of Mozzarella cheese. Layer sauce, noodles, cheese mixture, Mozzarella and Parmesan. Repeat until used up. Bake 1 hour at 350°.
Brown ground beef, finely chopped onion and chopped green pepper. Remove all grease. Stir in remaining ingredients and simmer 20 to 30 minutes. Serve over hamburger rolls with melted cheese.
Wash rabbit. Place in 9 x 13-inch pan; pepper and salt. Pour water and sauerkraut over rabbit. Add garlic. Bake in oven at 350° for 1 1/2 hours. Be sure to cover pan with Reynolds Wrap before cooking.
Mix and blend all cheeses and seasonings. Form into roll and chill. Tear dried beef into small bits. Roll entire Cheese Roll in beef bits. Chill. Serve with crackers.
Dump all ingredients in a large mixing bowl and mix well. Refrigerate 2 hours before serving.
Combine rotini, broccoli, tomatoes, olives, onion and tuna; set aside. Combine vinegar, lemon juice, water, olive oil, mustard and pepper in a jar; cover tightly and shake vigorously. Pour over pasta mixture; toss gently before serving. Yield: 6 servings; 147 calories (26% from fat) per 1-cup serving.
Blend first five ingredients until smooth. Bake in greased and floured 13 x 9-inch pan for 50 minutes at 325°.
Saute onion in butter. Saute steak and ground meat. Mix together meat, onions, all seasonings and soup. Simmer, uncovered, 10 minutes. At the last minute, add 1 cup warm sour cream. Serve over rice, Chinese noodles or egg noodles.
Brown hamburger; remove fat. Mix in the seasoning and beans. Mix salsa and sour cream together. In an ovenproof dish, layer the dish with hamburger mixture on the bottom. Then layer the sour cream mixture and top with grated cheese to cover. Bake, uncovered, at 400° until cheese melts on top. Great with tortilla chips.
Mix all ingredients in a large bowl. Chill 4 to 5 hours before serving. Garnish with parsley and paprika. Good with crackers and potato chips.
Place mushroom caps top side up on baking sheet. Brush with melted butter. Broil about 2 minutes. Turn caps over and brush with melted butter. Stuff by blending together remaining melted butter, bread crumbs and grated cheese. Broil until lightly browned and bubbly. Serve with steaks. Allow 2 caps per serving.