HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Drain beans and put in a 13 x 9 x 2-inch casserole. Brown sausage in skillet over medium heat. Remove sausage and drain grease, reserving a small amount in skillet. Return skillet to heat and add onions and celery; cook, stirring occasionally. When onions are transparent, add undiluted soup, mustard, sugar and chili powder. Bring to a boil and remove from heat. Stir sausage and skillet mixture into beans. Spread tomato paste over top and place bacon strips on top. Bake 1 1/2 hours and serve hot. Great at barbecues.
Mix first 3 ingredients together. Spread into pie size plate and bake at 325° for 20 to 25 minutes. Remove and top with onions or scallions and tomato. Serve while hot with crackers.
Beat salad oil and sugar together. Add eggs and vanilla. Beat again; add chopped apples. (Do not beat again after adding apples.) Add flour, stir, add baking soda, salt and cinnamon. Stir again. Add 1 cup nuts; stir. (Dough will be very thick.) Spread in greased 9 x 13-inch pan. Sprinkle top with granulated sugar. Bake at 350° for 1 hour. Cool. May be served with whipped cream.
Break broccoli florets apart. Cook and crumble bacon. Whisk sugar, vinegar and mayonnaise together for dressing. Combine broccoli, raisins, bacon and onion. Add dressing just before serving. Sprinkle with shredded carrot for color.
Mix bread crumbs, cheese, garlic salt and pepper in a bowl. Dip each piece of chicken in margarine, then roll in bread crumb mixture. Place in a 13 x 9-inch pan. Bake at 350° for 1 hour.
Cook meat. Drain. Grind meat and apples in food grinder or blender. If using a blender, alternate meat and apples and add cider. When all ground, add remaining ingredients. Cook again until raisins swell. Cool and freeze in containers. Use approximately 2 cups for one pie.
Place boneless chicken on bottom of a pan. Spread frozen vegetables over chicken. Spread both cans of soup over vegetables. Sprinkle with grated cheese. Bake at 340° for 3/4 hour.
Wash spinach, discarding stems. Pat dry on paper towel. Tear into bowl. Add onions and sprinkle with pepper; chill. Slowly fry bacon until crisp-cooked. Add vinegar, lemon juice, sugar and salt. Pour over spinach. Garnish on top with red onion, mushrooms and egg. Serve Parmesan cheese on the side. Serves 8 to 12 people.
Makes 2 pies. Preheat oven to 350°. Line two 9-inch pie pans with wax paper.
Combine sugar and cornstarch in a 2-quart saucepan. Gradually stir in milk and chocolates. Stirring constantly, cook over medium heat until mix thickens and bubbles. Reduce heat. Cook and stir for 2 minutes. Remove from heat. Separate egg yolks from whites. Beat yolks slightly. Gradually stir 1 cup of hot filling into yolks. Return this to hot filling in saucepan. Stirring, bring this to a gentle boil; remove from heat. Stir in butter and vanilla. Pour into baked pie shell. Cover with meringue and bake in a 350° oven for 15 minutes. Refrigerate.
Marinate fish in lime juice and Worcestershire for 24 hours in refrigerator. Add other ingredients. Marinate entire salad 24 hours before serving.
Cream shortening and sugar; add eggs and beat well. Mix in bananas, flour, soda and salt. Grease pan; cook at 350° for 1 hour.
Cook pasta. Rinse with cold water and drain. Let cool. Combine ingredients and then toss with Italian dressing and Parmesan cheese. Cover and chill several hours. Serves 8 to 10.
Mix together all ingredients. Place wedges in the mixture and refrigerate overnight. (Make sure potatoes are covered with batter or they will turn black.) Cover with lid or plastic wrap. Drop wedges in heated oil for about 5 to 6 minutes or until golden brown.
Stir all ingredients together and melt in slow cooker. Serve warm with tortilla chips.
Beat together cream cheese and sugar. Fold in pineapple, strawberries, bananas and Cool Whip. Place in a 9 x 13-inch pan and freeze.
Mix first 3 items and add the other ingredients in the order given. Mix with water and turn on floured board and knead until smooth and pliant. Put in a greased bowl and turn so it will be oiled on both sides. Cover and put in a warm place until double in size. Punch down; roll out and cut as desired. Let rise again. Bake in 450° oven. Refrigerate the rest. Take out the amount you need each day. Keep covered.
Mix first four ingredients well. In double broiler, melt chips and wax. Form into balls and chill. Stick toothpicks in balls and dip into chocolate wax mixture. Watermelon scoop makes good balls.
Wash tomatoes; remove stems. Cut into quarters (do not peel). Put through blender on liquify, adding carrots, celery and mangoes (can use other vegetables you may like). After each blending, put through a sieve or strainer. Pour into large kettle; bring to boil at least 20 minutes. Skim top, then add salt, onion powder, celery salt, Worcestershire sauce, Tabasco sauce (optional) and sugar. Simmer to thickness, about 1/2 hour, and taste you desire. Put in jars and seal. Makes 10 or 12 quarts.
Boil noodles until soft; drain. In a mixing bowl, whip eggs. Add package of powdered cheese from box, milk, grated cheese and noodles. Pour into baking dish. Sprinkle pepper and pats of butter on top. Bake at 350° for 45 minutes.
Toast pecans in 1/4 cup butter at 350° for 20 to 25 minutes. Stir frequently. Sift flour with baking powder and salt. Cream 1 cup butter. Gradually add sugar, creaming well. Blend in eggs; beat well after each addition. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well after each addition. Stir in vanilla and 1 1/3 cups pecans. Turn into three 8 or 9-inch round layer pans, greased and floured on bottoms. Bake at 350° for 25 to 30 minutes. Cool and spread frosting between layers and on top.
Quarter the eggplant; cut into 1/4-inch slices and cut the peppers in half. Clean them out. Cut into strips; quarter the tomatoes. Heat up the olive oil in a pressure cooker; put in the sliced onions and put in the other ingredients. Spice with salt and pepper; put on the lid. Let cook for approximately 5 minutes. Stir in the pressed garlic and the parsley.
Beat sugar, eggs, margarine and vanilla with an electric mixer on high speed for about 15 minutes, until smooth. Melt 1 stick of margarine and mix with graham cracker crumbs. Press into a 9 x 13 pan. Spread mixture on top of graham cracker crumbs. Spread sliced bananas over top of mixture and drained crushed pineapple over bananas. Cover with Cool Whip and sprinkle nuts on top. Decorate with cherry halves. Chill.
Mix Jell-O in boiling water and stir until dissolved. Add pineapple and mandarin oranges, juice and all. Add marshmallows and mix well. Pour into dish (11 x 7-inch). Refrigerate. When firm, spread Cool Whip over top, followed by cheese. Serves 12.
Add sugar to apples. Let stand 10 minutes. Add rest of ingredients. Mix well with spoon. Bake 45 minutes in a 350° oven in square pan. Cool 10 minutes.
Toss all ingredients together and let stand for 2 days in refrigerator. Keeps well for two weeks.
Cook onion and garlic in margarine until tender. Add other ingredients and bring to a boil. Brush on any kind of meat during cooking.
Brown ground beef in butter; add soup and water. Season with salt and pepper. Cover; cook slowly for 15 minutes. Serve with thick slices of garlic toast. Yield: 4 servings.
In a large saucepan, place 1 tablespoon oil and heat it on medium heat until it is hot. Add the green onions and garlic and saute them for 2 to 3 minutes. Add the cooked rice, chicken, chile peppers and chicken broth. Cover and simmer for 10 minutes. Add the lime juice, cilantro, salt and pepper. Line soup bowls with tortilla chips. Place cheese, tomatoes and avocado in center. Serve and add soup to bowls.
Soften gelatin in cold water, mix together in saucepan, sugar, flour, salt and milk. Cook over low heat, stirring until boils. Boil 1 minute. Remove from heat and stir in gelatin. Cool. When partially set, beat with rotary beater until smooth. Blend in vanilla and almond. Gently fold in cream, whipped until stiff and carefully fold all in meringue of egg whites beaten stiff with sugar and cream of tartar. Last, fold in 1 c. of coconut. Pile into cooled baked pie shell. Sprinkle with moist shredded coconut. Chill until set, about 2 hours. Serve cold.
Cream together	margarine, shortening	and sugar; add eggs one at a time. Beat after each addition. Sift flour and baking powder together. Add milk and flour alternately to the batter. Add flavorings and beat well. Bake in greased tube pan at 350° for 1 hour and 15 minutes.
Put frozen rolls into a Bundt pan. If using regular rolls cut up, fill the pan 1/2 full only. Mix brown sugar and pudding mix together and sprinkle over the top of the rolls. Pour melted butter over rolls/pudding mixture. Let sit overnight where the dough can unthaw and raise. (oven) In the morning bake at 350° for 30 minutes. Turn upside down on serving platter with sides.
Combine all ingredients, except cheese and 1/2 of chips. Place in 9 x 12-inch pan. Top with cheese and remaining chips. Bake 45 minutes at 350°.
Bring margarine, milk and cocoa to a boil. Remove from heat. Add confectioners sugar. Beat until smooth. Pour frosting over cake and garnish with nuts.
Clean grapes and divide into individual serving dishes. Freeze grapes in dishes until ready to serve. Mix brandy and honey and drizzle over top of frozen grapes.
Melt butter. Add cream (do not let boil). Add Mozzarella cheese and stir until melted. Add Parmesan and stir. Pour over fettucini noodles and serve.
Fry pork on medium heat until crisp. Remove from pan and place on paper towel to absorb excess fat. Leave 2 to 3 tablespoons of fat in pan. Add flour to pan and stir until flour browns. Add water, milk and pepper. Stir until it boils and gravy thickens. Serve with hot biscuits and eggs for a delicious country breakfast.
In a large bowl, combine crabmeat, cheese, lemon juice, garlic powder and margarine. Mix until soft enough to spread. Turn oven on to 375° (broiler mode). Arrange muffins on cookie sheet and spread an even amount over each muffin half. Cut muffins into quarters. Cook muffins until golden brown. Serve hot.
Grease a 9 x 13-inch cake pan well. Spread croutons in pan. Layer grated cheese over croutons. Brown and drain the sausage (with salt and pepper to taste). Layer sausage over cheese. Beat well the eggs with the milk and dry mustard. Pour over sausage. Refrigerate overnight. Bake 1 1/2 hours at 300°.
Mix dry ingredients in a small saucepan. Add oil and water. Cook on medium heat until mixture pulls away from side of pan. Add flavoring. Pour on wax paper and knead food color into dough. Not edible.
Mix all ingredients well and pour into an uncooked pie shell. Bake at 350° until firm.
Dissolve Jell-O and boiling water. Add strawberry pop. Set aside. Bake the yellow cake mix according to directions. Cool 10 minutes. Punch with a fork all over so mixture can penetrate cake. Pour Jell-O mixture over top. Refrigerate overnight. Set aside	and make topping by mixing well until thick 1 package of vanilla	pudding and 1 1/2 cups milk. Fold in Cool Whip. Spread over cake and refrigerate.
Saute mushrooms, onions and green pepper in butter. Blend in flour. Cook until browned. Slowly add milk. Stir until thickened. Add barley, Worcestershire sauce, salt, pepper and parsley. Bring to boil, then simmer, covered, for 10 to 12 minutes.
Mix flour, sugar, baking soda and salt together. Add eggs and fruit cocktail. Mix well together. Pour in greased 9 x 12-inch pan. Bake at 325° for 40 to 45 minutes.
Place unopened can of milk in pan deep enough to cover can completely with water. Bring to rolling boil. Reduce heat to slow boil. Add hot water to keep can covered. Boil 3 hours. Remove from heat and cool. Do not open can until completely cool. Melt butter in large skillet; add coconut and pecans. Cook to golden brown on medium heat, stirring constantly. Set aside and cool. Layer Parfait in glasses, vanilla wafer crumbs, caramel milk. pecans and coconut. Top with Cool Whip.
Mix first 3 ingredients and beat 2 minutes. Grease a large pan. Pat dough on side of pan. Beat powdered sugar, eggs and cream cheese. Pour in middle of cake mixture. Bake for 40 minutes at 350°.
Make syrup from sugar and water. Boil 5 minutes. Cool. Mix lemon juice and mashed bananas. Pour both mixtures into punch bowl. Add pineapple and orange juice. Add sherbet just before serving.
Melt margarine; let cool. Add sugar, molasses and eggs; beat until smooth. Sift all dry ingredients together and mix with first mixture. Chill until firm, then roll into balls. Dip in	sugar.	Bake in a 375° oven for 8 to 10 minutes; shorter time for softer cookies, longer time for harder cookies. Experiment with the times.
Combine 3/4 cup of sugar with the cinnamon. Put mixture in a paper bag. Quarter the biscuits and shake in the mixture. Place 1 can of biscuits in ungreased Bundt pan. Add a layer of pecans and raisins. Repeat 3 times. Melt oleo and add 1 cup of sugar. Bring to a full boil. Pour over the biscuit mixture. Bake 35 to 45 minutes in a 325° oven.
Brown beef chunks that have been dipped in flour in small amount of oil or margarine. Add 2 cans soup and 1 can water. Cover and cook on low for about 2 1/2 hours. Stir occasionally to avoid sticking. Gravy will be thick and delicious. Great with mashed potatoes or thick noodles. Serves about 6.
Soak bread crumbs in milk and salt. Add to meat and form a loaf. In a saucepan warm 1/2 cup tomato juice and 3 tablespoons brown sugar. Pour over loaf. Bake at 275° until heated through, then 300° until done.
Remove skin from fillets in lengthwise manner; slit the tops, forming pouches. Butter fillets and lightly salt and pepper. Set aside.
Allow cream cheese to soften. Cream with a mixer. Add Cool Whip and cream together. Add other ingredients and fold together. This is good enough to be a dessert as well as a salad.
Cook spaghetti in salted water and drain. Chop vegetable protein food. Saute onion and pepper in oil for a few minutes. Add vegetable protein food and brown. Add tomatoes, spaghetti, salt and seasoning; cover and cook 15 to 20 minutes, stirring frequently. Serves 4 to 6.
Preheat oven to 350°. Place bread on baking tray and toast, tossing occasionally, until crisp and golden, about 10 to 15 minutes. Set aside to cool. Place beets in saucepan and cover with cold water. Bring to a boil and cook until tender, about 30 minutes. Drain. Cool until able to handle, then peel and cut into 1/2-inch cubes. Set aside.
In large bowl, combine first 4 ingredients on low speed of mixer about 1 minute; blend well. Lightly spoon flour into measuring cup and level off. Gradually add flour at low speed until just combined. Stir in nuts. Roll dough into 1-inch balls; place about 1 inch apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes until firm to the touch, not brown (do not overbake). While warm, roll in powdered sugar. Cool. Re-roll in powdered sugar before serving. Makes 4 dozen cookies.
Put peanut butter, margarine and sugar into large bowl and blend together with hands. Roll into balls and place on wax paper covered cookie sheet. Chill in refrigerator for 2 hours. Melt chocolate chips and paraffin together in double boiler. Insert toothpick in each ball and dip in chocolate mixture.
Combine Stove Top with 3/4 cup orange juice. Let stand. Stir occasionally until liquid is absorbed (about 5 minutes). Top each cutlet with stuffing. Roll up and secure with toothpicks. Roll lightly in flour. Saute chicken rolls in oil and lightly brown in skillet. Slowly add remaining orange juice and simmer for 7 minutes. Add your vegetables and simmer another 3 minutes.
Cut angel food cake into squares. Dip each square in mixture of oleo, orange juice and powdered sugar. Then roll in graham crackers and nuts. Lay on wax paper until set. Store in cool place.
Combine milk powder and cocoa in a food processor or blender. Process or blend to a fine powder. Stir into liquid fructose and water. Beat until smooth and creamy. Slightly crush the chow mein noodles and fold them into the chocolate mixture. Drop by teaspoonfuls onto waxed paper. Cool to room temperature.
Cover brisket with onion, salt and pepper. Bake in a 450° oven for 1 hour. Then add beef consomme and water. Cover with foil tightly. Turn oven down to 250° and cook for 2 hours.
Cut each biscuit into 4 pieces. Melt butter. Mix sugar, cinnamon and brown sugar in separate bowl. Dip each piece of biscuit in butter, then in sugar mixture. Layer in Bundt pan. Add nuts occasionally to pan on top of biscuits. Top with extra sugar mixture and nuts. Bake at 350° for 30 minutes. Great for breakfast!
Combine dry jello, cottage cheese and pineapple. Carefully stir in mandarin oranges. Fold in whipped topping and refrigerate until serving time. Easy and delicious.
Mix blueberries, sugar, butter and vanilla and spread in the bottom of a 9 x 13-inch Pyrex baking dish. Mix the yellow cake mix with the pineapple and its juice. Spread over the blueberries. Bake at 350° for 1 hour or until browned.
Grate zucchini on small side of grater. Chop fruit peels into small pieces. Combine all ingredients except the box of pectin. Bring to a boil, then reduce to a simmer for 30 minutes. Add pectin and stirring constantly, boil for 7 minutes. Reduce heat to low and keep warm while preparing into hot canning jars. Makes 5 pints.
Cook thin spaghetti for about 15 minutes until done. Drain. Pour into dish. Combine a can of Carnation milk and grated Old English cheese and simmer until cheese is melted. Pour over noodles and bake until melted thoroughly. Delicious!
Dissolve jello and salt in boiling water; add berries and stir until thawed. Chill until nearly all set. Whip until fluffy, then fold in whipped cream. Pour 1/3 of mixture in tube pan or ring mold. Follow with 1/2 the cake (from which brown crumbs have been brushed), torn into pieces. Add another third of the raspberry mixture, then remainder of cake and then the rest of the raspberry mixture. Chill until firm. Unmold and garnish with whipped cream (or frost it). I double this to fill my Bundt pan. Strawberries can be substituted.
Place in casserole: Layer of apricots and some juice, layer of Ritz cheese crackers. Continue until casserole is full. Pour over this, mixture of melted butter, lemon juice and brown sugar. Cook on 350° until hot through and through.
Bake at 350° until bubbly (at least 30 minutes or more). Serve with favorite crackers.
Saute the onion in the margarine for about 5 minutes. Add the herbs, spices and beer. Bring to a boil and boil briskly for 3 minutes. Add the beans and cook, uncovered, for about 15 to 20 minutes or until the liquid has almost evaporated. Sprinkle with parsley and serve.
Soak pickles or zucchini and onion slices in salt, topped with ice, overnight. Drain and add remaining ingredients. Cook 20 minutes. Put in jar and seal.
Saute peppers, onions and butter until soft. Mix in pimento. Place 1/2 in greased 9 x 9-inch pan or similar round dish. Cover with 1/2 cup Swiss cheese and 1/2 cup crushed crackers. Put in other half of onions and peppers. Cover with 1/2 cup Swiss.
Boil chicken breast and cut in chunks. Mix all ingredients together. Put in casserole and top with slivered almonds. Bake at 350° for 1 hour.
Preheat oven to 350°. Remove stalks from eggplant. Put in large pan; cover with water. Bring to a boil. Cover and simmer 15 minutes. Drain. Cut in halves lengthwise. Scoop out flesh and chop. Place eggplant shells in a shallow, ovenproof dish.
Mix dry ingredients in saucepan. Beat egg yolks lightly. Add milk, heating slow. Gradually add to dry ingredients. Cook over medium heat until thick. Put in baked pie shell.
Combine all ingredients except pimiento into a large enamel or stainless steel pan. Cook over high heat and bring to a boil. Reduce heat and simmer, uncovered, 20 to 30 minutes, stirring occasionally. Stir in pimiento and pack into pint jars. Seal immediately. Yield: 3 pints.
Variations: Butterscotch Brownies: Omit chocolate and substitute 1 cup brown sugar for the white sugar. For added flavor, add 1/2 cup butterscotch bits.
Grind cheese and pimentos together. Mix with enough Miracle Whip for spreading consistency.
Cream sugar and oleo. Add eggs one at a time, beating after each egg. Alternate adding flour and buttermilk to which soda has been added. Bake 1 hour and 12 minutes at 325°.
Mix jello with boiling water, then add cold water and rest of the ingredients. Let congeal.
Brown ground beef and onion. Add remaining ingredients after draining grease and simmer on low heat for 30 minutes. You can omit beef and use as a barbecue sauce. Great with shredded pork.
In a well-buttered pan, place chopped apples into 1-inch deep. Sprinkle with sugar, cinnamon and nutmeg. Dot with butter. Mix ingredients together. Mix into crumbles and spread over apples. Bake until golden brown in medium oven at 350°. Serve warm or cold with ice cream, whipped cream, sauce or plain.
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until apples are tender. Remove from heat and cool slightly. Puree mixture in food processor. Cover and refrigerate. Yields 4 cups.
When using vanilla pudding, increase water to 3/4 cup and add 1 cup coconut to batter. Blend cake mix, pudding mix, eggs, water, rum and oil in large mixing bowl. Beat 4 minutes at medium speed of mixer. Pour into 2 greased and floured 9-inch layer pans. Bake at 350° for 25 to 30 minutes or until cake springs back when lightly touched. Do not underbake. Cool in pan for 15 minutes; remove and cool on racks. Fill and frost with Pina Colada Frosting.
Cook together all ingredients except margarine and cook to soft ball stage. Do not beat until cooled. Add margarine while cooling. If frosting hardens too quickly, add a little more milk.
Mix together orange, grapes, coconut, miniature marshmallows and pineapple chunks. Add English walnuts, if desired. Mix well with Miracle Whip salad dressing and whip cream.
Layer ingredients as listed in recipe. Add the Fritos and dressing just before serving to keep the Fritos "crunchy".
Mix graham cracker crumbs and 1 1/2 sticks margarine in a 14 x 9 x 2 inch pan for crust. Beat eggs, sugar and 1 1/2 sticks margarine for no less than 15 minutes. (Do not melt the margarine.) Spread egg and sugar mixture over crust. Cover with sliced bananas. Arrange in layers the pineapple, cool whip and pecans. Top with cherries and sprinkle with pecans.
Brown ground beef in skillet; drain. Add the rice and sauce mix, water and chilies. Cook over medium heat for 10 to 12 minutes. Turn off heat; top with cheese.
Cook chicken, butter, salt, and pepper until done. Skin and debone chicken; Chop in small pieces. Cook spaghetti in chicken broth then add other ingredients. Cut cheese in small pieces, add to mixture, let melt.
Preheat oven to 325°. Grease and flour a 10-inch tube pan or 12-cup Bundt pan. Beat butter and cream cheese together in mixing bowl until well blended. Add sugar to mixture and cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift flour and salt together; blend into creamed mixture. Spoon batter into pan. Bake 1 hour and 15 minutes. Cool in pan 5 minutes. Dust with confectioners sugar, if desired. Makes 12 to 15 servings.
Cut cabbage into six slices and cook in boiling, salted water for about 10 minutes or until tender-crisp.
Combine margarine and lemon juice. In medium bowl combine bread crumbs, parsley and 1/4 cup of lemon mixture. Dip fish into paprika mixture; broil until flakes with fork. Top with bread crumb mixture. Return to broiler; heat through. Refrigerate leftovers. Makes 4 servings.
Drain 1/2 juice out of can of yams. Add sugar and oleo and cook until water is thick or very little water left. Then add vanilla the last 10 minutes. Cook on medium heat for 20 to 25 minutes. Top with marshmallows and brown under broiler.
In a blender, grind sunflower and sesame seeds with short burst at high speed. Combine with remaining ingredients. Place in a tightly covered jar and store in the refrigerator.
Combine all of the ingredients in a medium sized saucepan. Cook over medium heat until it reaches boiling point. Reduce heat to medium-high. Stirring frequently, cook until soft ball stage. Serve over vanilla ice cream and enjoy!!