HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and mix with remaining ingredients. Fold in fruit gently. Bake at 350° for about 45 minutes.
In a large skillet or Dutch oven, combine Italian sausage, onion and garlic. Cook until sausage is no longer pink. Drain. Stir in tomatoes, tomato sauce, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. Prepare rigatoni according to package directions; drain. Serve with meat sauce. Top with Parmesan cheese.
Fry bacon. Brown Mexican sausage (remove casing). Saut onion and both peppers in butter. Mix all together and simmer, simmer, simmer.
Place the tomatoes, butter and sugar in a saucepan and heat until the margarine melts. Add bread crumbs and continue simmering until most of liquid is absorbed, about 15 minutes. Turn the mixture into a greased 1 1/2-quart round casserole and bake in a 350° oven until thick and bubbly, about 20 to 30 minutes. Yields 6 servings.
Sift together dry ingredients. Combine egg, sugar and molasses together. Add dry ingredients; mix well. Form into 1-inch balls and roll in granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake at 375° for about 10 minutes.
Mix all ingredients. Bake in 9 x 13-inch pan for 35 to 40 minutes. Let cake cool.
Put first 6 ingredients in blender. Blend 3 minutes on medium speed. Pour into well-greased 9-inch glass or Corning Ware pan. Sprinkle coconut or nuts over top. Press down into filling with fingertips. Bake at 350° for 45 minutes.
Combine chicken broth and vegetables in a large saucepan and bring to a boil. Cover. Reduce heat and simmer 10 minutes or until tender. Stir in chicken soup, chicken and pepper. Spoon into a 13 x 9-inch baking dish. Set aside.
Saute the chopped onion and garlic cloves in the chopped bacon fat until tender. Then add the ground beef and cook until browned. Add the tomatoes and kidney beans, salt, bay leaf and chili powder. Bring to a boil, then reduce heat and simmer for about 1 hour or so until desired thickness.
In a saucepan, heat the soup and cheese. Stir until the cheese is melted. Add salt and pepper to taste. Add the peas and serve. Serves 8.
Mix sugar and shortening; add eggs, one at a time. Beat well. Add dry ingredients. Add nuts and chips. Bake at 350° for 30 minutes in greased and floured 9 x 12-inch pan.
Cream Crisco, vanilla, brown sugar and milk. Add 1 egg. Add flour, salt, baking soda, chocolate chips and pecans. Blend well. Drop round tablespoonfuls 3-inches apart on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes, 11 to 13 minutes for crisp cookies. Cool 2 minutes on pan.
Brown pork chops in a little oil. After browning, put in a baking pan and pour mushroom soup over chops (spread soup around to cover chops good). You can add onions also for added flavor. Bake at 350° for about an hour or until done. This is good with mashed potatoes because the soup is going to make a tasty gravy.
Note: Canned peas and carrots may be substituted, 2 cans drained.
Cream butter and shortening. Add sugar and beat until smooth. Beat in egg yolks. Alternate flour and milk. Stir in vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Bake in three layers for 25 minutes at 350°.
Cream together the first 3 ingredients. Place in a large pie plate. Top with lettuce, cheese and tomato. Serve with Tostitos plain chips.
Blend until all ingredients are smooth. Pour into crust and bake 40 minutes in a 350° oven. Top with strawberries or other fruit as desired.
Melt butter and honey; add molasses. Pour mixture over popcorn and toss. Place mixture in pan. Bake in a 350° oven for 20 minutes.
Place the ingredients in saucepan and mix together. Place lid on saucepan and place in oven with light on overnight. Don't take out of oven until a white foam forms on top of mixture. Remove pan from oven. Remove potatoes and add enough flour to make batter just thick enough to drop off spoon. Put lid back on pan and place back in oven to rise an hour or longer, until it rises to top of pan.
Cook onion in butter until tender. Add flour, mushroom soup and mushrooms. Bring to a boil; turn off. Take a casserole dish and put 1 layer chicken, then a layer of rice. Pour some of the sauce over them. Repeat this again. On top of this put 1 cup sharp Cheddar cheese. Cook at 350° for 25 to 30 minutes.
In a large container, combine coffee and sugar. Stir until dissolved. Refrigerate for 2 hours. Immediately before serving, pour into a punch bowl. Add milk and mix well. Top with scoops of ice cream and stir well. Yield: 3 quarts.
Cream sugar and shortening. Add eggs and flavoring. Sift dry ingredients together. Add dry ingredients, sour cream and bananas. Mix well. Stir in pecans. Bake in a 10-inch tube pan at 375° for one hour or until done.
Combine first 5 ingredients in a jar. Cover tightly and shake vigorously. Combine avocado, onion and tomato. Add dressing and marinate in refrigerator at least 30 minutes. Spoon salad onto a bed of lettuce using a slotted spoon. Serves 6 to 8.
Mix hamburger, cracker crumbs, 1 cup milk, salt, onion and pepper and let stand overnight. Cut in pieces and roll in flour and fry. Pour 1 can mushroom soup and 1 can milk mixed together and pour over pieces arranged in casserole dish. Bake 1 hour at 325°.
Combine all ingredients, except chips and paraffin. Make small balls and place on toothpicks. Melt in double boiler the chocolate chips and paraffin. Dip balls in melted chocolate. Let stand and cool on wax paper.
Open crescent rolls and press together on a cookie sheet. Bake at 400° for 8 to 10 minutes. Let cool.
Combine sugar and flour, then add baking soda to buttermilk and mix. Add bran flakes, nuts and raisins. Pour into one 8 x 3 1/4 x 2 1/2 well-greased loaf pan. Bake at 375° for 1 hour.
Peel tomatoes; slice. Scrub zucchini and slice. Peel onions and chop fine. Put a layer of tomatoes in a shallow baking dish. Season with salt. Cover with zucchini and sprinkle with onions; salt. Cover zucchini with a layer of tomatoes. Season with salt. Pour oil over vegetables. Add basil to vegetables tucking it underneath tomatoes. Put in a prepared 375° oven for 40 minutes or until vegetables begin to brown and juice cooks down a bit. A sprinkle of chopped fresh basil and parsley over vegetables at serving time makes it attractive. Can also top with Parmesan cheese.
Combine eggnog and milk; slowly beat in sweet vermouth. Stir in salt and coriander; heat gently to just below boiling. Pour into preheated cups or mugs and top each with 1/2 teaspoon soft butter. Makes about 16 servings.
Melt margarine; add other ingredients one at a time. Pour into unbaked pie shell. Cook 40 minutes in 300° oven.
Pour boiling water over oatmeal, salt and shortening. Dissolve brown sugar and yeast in 1/2 cup warm water. When mixture is cool, add yeast mixture. Add flour, beating after each addition. Knead for 10 minutes. May have to add more flour if it is too sticky. Let rise twice. Make into rolls. Let rise. Bake 30 to 40 minutes in 350° oven.
Mix rice, mushroom soup, cream of celery soup and water together. Pour into greased 9 x 13-inch casserole dish. Lay chicken pieces on top and sprinkle with soup mix. Seal tightly with foil. Bake at 350° for 2 hours. Do not lift foil or peek!
Dissolve gelatin in boiling water. Add cold water and chill until slightly jelled. Combine all other ingredients; fold fruit into gelatin mixture. Pour into 9 x 13-inch pan and chill. Can also be frozen.
Place first 4 ingredients in double boiler over low heat to melt, then cool. Next, pour buttermilk in mixture and stir in Cool Whip. Stir well. Add nuts. Congeal.
Place the garlic, basil, parsley, celery and chives in a food processor and chop until fine. Add the remaining ingredients and process until creamy. Yield: approximately 2 cups.
Cut thin slices off tops of buns. Hollow out centers, leaving 1/4-inch thick shells. In a skillet, brown ground beef; drain. Add spaghetti sauce, garlic powder and Italian seasoning. Cook 4 to 5 minutes or until heated through. Meanwhile, combine Parmesan, half of Cheddar and Mozzarella cheese; mix well.	Spoon meat sauce into buns; top with cheese mixture. Place on baking sheet and cover loosely with foil.	Bake at 350° for 20 to 25 minutes. Uncover; sprinkle with remaining Cheddar cheese and Mozzarella. Return to oven for 2 to 3 minutes or until the cheese melts.
Blend flour and salt in bowl. Pour cooking oil and cold water all at once into the flour mixture. Stir with fork until mixture forms ball in the bowl. Divide into 2 balls for bottom and top crust.
Grease pan. Arrange crescent rolls in pan by patting out to cover pan. Sprinkle browned sausage, hash browns and cheese on top of rolls. Mix eggs, milk, salt, pepper and Parmesan cheese; pour on top of cheese. Bake at 375° for 25 to 30 minutes.
Soak peas overnight in cold water. Next morning, drain and put peas in a large pan. Add ham bone, diced onion and carrot. Cover ingredients with water and add salt, pepper and hominy (drain and rinse hominy before adding to soup). Bring to a boil and reduce heat to simmer until peas and carrot are cooked. While soup is cooking, be sure that your ingredients are just covered with water. Usually takes about 1 1/2 hours. About 15 minutes before soup is done, add the rice.
Mix flour and sugar. Cream together butter and flour mixture. Beat egg yolks until thick and lemon colored. Add yolks and milk. Gradually add lemon juice and rind. Beat egg whites until stiff, but not dry; fold in carefully. Pour into greased baking dish. Place in pan with 1 inch of hot water. Bake in moderate oven at 350° for 35 minutes. Serves 6.
Boil florets until soft in 1/2 cup water. Process in food processor or blender. Heat margarine. Add flour; stir in broth. Mix. Add vegetables (rest of ingredients) and cook together. Makes 2 large servings.
Brown the rice in the cooking oil. Drain off the oil; stir in all other ingredients, except water. Add salt and pepper to taste. Add water and bring to a boil. When it begins to boil, lower the heat and cover. Do not stir the rice mixture after this. Simmer until all the water is absorbed, 30 to 45 minutes. Serve hot.
Mix buttermilk, eggs, salt, pepper and 1 tablespoon of the flour. Dip onion rings into mixture, then in flour. Fry in hot oil.
Preheat oven to 350°. In large bowl beat flour, 3/4 cup brown sugar and 1/3 cup margarine. Blend 2 to 3 minutes or until particles are fine. Pat firmly into greased 13 x 9-inch pan. Sprinkle with pecans and press lightly.
Bring salt, water and vinegar to boil and cool. Put 8 grape leaves in bottom of jar; add 1/2 the dill and garlic, then sliced cucumbers. (I cut mine the long way.) Bring salt, water and vinegar to a boil. Cool. Add garlic, dill and grape leaves last. Fill jar with brine. Put cloth over the top. Let stand in refrigerator for 5 days.
Combine corn, green pepper, pimiento, celery, cucumber and onion and set aside. Combine remaining ingredients; mix well and pour over vegetables. Toss gently. Cover and chill at least 8 hours or overnight. Makes 4 to 6 servings.
Prepare pudding mix in bowl, using package directions. Chill in refrigerator. Spoon layers of pudding and marshmallow cream into 4 parfait glasses, beginning and ending with pudding. Chill for 30 minutes. Sprinkle almonds on top.
Combine hash browns, onions, chicken soup, cheese and sour cream. Mix together. Bake at 350° for 1 hour in a greased 13 x 9 pan. Top with corn flakes. Do Not Cover.
Cut bacon into 2-inch pieces. Fry crisp. Reserve 3 tablespoons bacon grease. Cut potatoes into cubes. Saute vegetables in the bacon grease until cooked through. Blend the beaten eggs and seasonings into vegetables. Stir gently until desired doneness. Top with crumbled bacon. Serves 2.
Combine yeast in a bowl and add sugar and small amount of water. Stir until dissolved. Add salt, egg and remaining water. Sift flour; add half to mixture and beat well. Add melted butter and mix in as much flour as can be stirred with a spoon. Let rise and punch down. Cover tightly and place in refrigerator. Use as much as desired. Grease pan. Bake 20 minutes at 425°. Brush with butter after 15 minutes.
In a large saucepan, mix all ingredients bringing to a boil. Simmer for 1 hour; pour in jars and seal.
Saute celery and onion in butter. Cook broccoli and rice as directed on package. Combine remaining ingredients and stir into cooked rice and broccoli. Sprinkle paprika on top and bake at 350° for 30 minutes. Serves 12.
Cut zucchini in bite size pieces and cook in small amount of water for five minutes. Drain. Mix cream of chicken soup, onion, pimento, carrots, sour cream, salt and pepper. Fold in zucchini. Melt margarine and add to stuffing mix. Line casserole with stuffing, reserving small amount for top. Pour in zucchini mixture. Top with stuffing and sprinkle with toasted almonds. Bake at 325° for 35 minutes.
Combine all ingredients. Pour over chicken pieces in non-metal dish. Cover and refrigerate several hours. Turn occasionally. Use marinade to baste chicken when barbecuing.
Place bread in a buttered 1-quart baking dish. Scald milk with butter and sugar. Beat eggs lightly; stir in warm milk and vanilla. Pour mixture over bread. Set the baking dish in a pan of warm water up to level of the pudding. Bake in a 350° oven for about 1 hour, or until knife inserted in center comes out clean.
Sift together flour, baking powder, soda, salt and sugar. Beat egg yolks. Add buttermilk to egg yolks. Add this mixture to flour. Stir until smooth. Add melted butter and mix. Beat egg whites until stiff. Fold them into flour mixture. Fry on hot, well-greased griddle. Makes 12 to 15 pancakes.
Cut steak into 1/4-inch strips. Coat with salt and pepper. Drop into bottom of slow cooker with onion. Mix garlic salt, Worcestershire sauce, bouillon and catsup. Pour over meat. Cover and cook on low for 6 to 8 hours or until tender. Turn control to high. Add mushrooms. Dissolve flour in small amount of water. Add to meat mixture, stirring, until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn off heat. Serve over rice or noodles. Makes 5 to 6 servings.
In large bowl, cream shortening; add sugar, beating until light and fluffy. Beat in eggs. In medium bowl, sift flour, baking powder, salt, cinnamon, ginger and nutmeg. Combine the pumpkin and milk. Stir in baking soda. Add flour and pumpkin mixtures alternately to shortening sugar mixture, beating well after each addition. Fold in nuts. Turn batter in prepared baking pan. Bake at 350° for 50 minutes. Frost with Raisin-Brown Sugar Icing.
Boil the potatoes in salted water until done. Cool and peel. Grate the potatoes. Combine potatoes, onions, sour cream, Cheddar cheese and salt. Place in greased baking pan. Mix bread crumbs and melted butter; sprinkle on top of the potatoes. Bake at 325° for 1 hour, until hot and bubbling in the middle.
Combine ingredients. Add flour to make a soft dough. Put in refrigerator. Cover with wrap and plate. Roll out and decorate. It's best with red hots and colored sugar. Bake at 350° to 375° for 8 minutes.
Mix all ingredients together. Add enough white flour to roll, approximately 3 cups. Take a piece of the dough and roll out on floured board until very thin. Using a lefse turner, put onto grill and cook on both sides. Have oven warmed to 250°. When one piece of flat bread has been cooked, put it into the oven to dry out. When the next piece has been cooked, remove the one from the oven and continue in this fashion until all dough is used. Store in a pasteboard box. Keeps well. I break the large piece into smaller pieces for storing.
Preheat oven to 350°. In large bowl, combine buttermilk, sugar and egg. Mix well. Stir in remaining ingredients. Beat until blended. Spoon mixture into greased muffin tins. Bake 10 to 12 minutes. Serve hot with margarine.
Stir dry ingredients. Cream the butter, sugar and egg. Break mincemeat and add to dry ingredients. Blend with sugar mixture. Chill 2 hours in refrigerator. Roll into walnut size balls. Bake 10 to 12 minutes at 400° on greased cookie sheet.
Separate crescent dough into 4 triangles. Press perforations to seal. Brush each with butter. Combine cheese and oregano and sprinkle over dough. Cut each rectangle crosswise to form 2 squares. Bake sausage links on each square; roll up. Cut each roll into 3 or 4 pieces and secure each with a toothpick. Place, cut side down, on a baking sheet. Bake at 375° for 15 minutes. Makes approximately 2 dozen.
Beat together milk, eggs, sugar, salt and vanilla. Stir in bread crumbs (bisciuts). Pour mixture into 1 or 2-quart baking dish, greased with vegetable shortening. Bake at 350° for 1 hour or until knife inserted in center comes out clear. Serve hot or cold.
Mix in large bowl the flour and sugar. Bring to boil the oleo, oil, water and Quik. Pour mixture over flour and sugar. Add buttermilk, eggs, vanilla and baking soda. Bake in shallow pan at 400° for 15 to 20 minutes.
Mix cake mix, jello, water and eggs for 3 minutes. Add oil and mix for 1 minute. Bake at 350° for 35 to 45 minutes. Punch holes with fork in top of cake. While hot, combine powdered sugar and lemon juice and dribble over top.
Cook chicken until done. Remove from broth and save 2 2/3 cups of broth. Bone chicken and cut into bite-size pieces. Set aside. Combine 1/2 of the broth with the chicken soup. Set aside. Combine remaining 1/2 of the broth with the mushroom soup. Set aside. Melt the butter and pour over the stuffing and toss until all of it is moist with butter. Set aside 1/4 cup for topping (garnish).
Mash garlic to a paste with the salt. Add olive oil to garlic, a little at a time. Mix in lemon juice and parsley. Then add anchovies, if desired. Whisk in an electric blender (not necessary). Pour over spaghetti.
Preheat oven to 375°. Lightly spray cookie sheet. In a large bowl, mix flour, baking powder, baking soda and salt. In a separate bowl, mix shortening, applesauce, sugar, brown sugar, egg and vanilla until shortening breaks into pea size pieces. Add flour mixture to applesauce mixture. Mix well. Fold in oats and raisins. Drop by teaspoonfuls onto cookie sheet. Bake 10 to 12 minutes. Makes 36 cookies.
In blender (or food processor), combine egg, milk, cottage cheese and seasonings until a thin mixture. In large frying pan, melt butter. Add noodles which have been well drained and cook until slightly browned, stirring frequently. Turn heat to low and stir in egg mixture to coat noodles. Cook until set, about 20 minutes (don't stir). Best served right away.
Cream together brown sugar, white sugar, vanilla, oil and eggs. Add flour, soda and salt into first mixture. Fold in oats and then corn flakes. Crush a little. Drop on cookie sheet. Bake at 350° for 7 to 8 minutes or until brown. Makes a dishpan full.
Line a baking pan with enough heavy-duty aluminum foil to cover and seal the brisket which has been trimmed. Place brisket, fat side down, on the foil. Sprinkle salts heavily all over brisket. Add liquid smoke. Cover with foil and refrigerate overnight. The next morning, add Worcestershire sauce, salt and pepper. Cover tightly with the foil. Bake at 270° for 6 hours.
Combine first 4 ingredients. Put in freezer for 4 minutes until firm. Roll ball in pecans.
Heat oven to 400°. Melt butter in 8 x 8-inch baking pan. Place apples in melted butter. Sprinkle sugar, salt, cinnamon and nuts over apples. Combine cracker crumbs and brown sugar and moisten with milk. Spread mixture over apples. Bake for 30 minutes or until apples are tender.
Preheat the oven to 325°. Grease and flour three 8-inch round cake pans. Set pans aside. Beat eggs at high speed of an electric beater 2 minutes. Add sour cream and next 3 ingredients, beating well after each addition. Add cake mix. Beat at low speed until blended. Beat at high speed 2 minutes. Pour batter into prepared pans. Bake at 325° for 25 to 27 minutes. Cool in pans on wire racks 10 minutes. Remove from pans and let cool completely on wire racks. Spread coconut cream cheese frosting between layers and on top and sides of cake. Sprinkle with 1/2 cup coconut left over from frosting.
Brown ground beef, sausage, bell pepper and onion in a large pot; drain. Add cooking wine and spaghetti sauce packet; stir. Add tomato sauce and stewed tomatoes (crushed). Add a jar of spaghetti sauce, Italian seasoning and garlic powder to taste. Let simmer on low for 10 to 15 minutes to allow seasoning to go through sauce.
Cream butter and sugar, beating well at medium speed of electric mixer; add eggs, beating well. Combine flour, baking powder, soda and nutmeg. Add to mixture alternating with buttermilk, mixing well. Stir in vanilla. Drop dough by tablespoonfuls onto greased cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly brown. Remove to racks to cool.
Mix all ingredients together; place in Pam sprayed oblong casserole dish. Bake 35 minutes or until custardy in appearance at 350°. Eat hot as accompaniment to the meal or cold as a dessert.
Put all ingredients in blender for 2 minutes. Grease and flour 9-inch glass pie plate. Bake at 350° for 45 to 50 minutes or until knife comes out clean.
Mix and put in shallow baking dish or pan. Bake 50 to 60 minutes at 350°.
Mix the first 4 ingredients in bottom of a 13 x 9-inch pan. Blend cream cheese, powdered sugar and margarine in a separate bowl. Beat until smooth. Flatten biscuits and spoon cream cheese mixture on biscuits. Fold biscuits to overlap and pinch dough so cream cheese is sealed in the dough. Place biscuits seam side down in pan. Bake 25 to 30 minutes at 350°. Cool in pan 3 to 5 minutes before turning upside down on serving plate. Best if served warm. Great for breakfast!!
Bake at 350° for 45 minutes. Sprinkle shredded cheese. Bake until melted.
Bring syrup and sugar to boil. Remove from heat. Add peanut butter, corn flakes and vanilla; mix well. Drop onto wax paper or foil with tablespoon.
Melt butter in hot milk (microwave works well). Pour over bread crumbs. Mix with squash, salt, pepper, onion and eggs. Pour into baking dish. Sprinkle top with enough cheese to cover. Bake in a 350° oven for 20 to 30 minutes.
Dissolve jello completely in boiling water, stirring about 3 minutes. Add ice cubes and stir until jello is thickened, about 2 or 3 minutes. Remove any unmelted ice. Using fork or wire whisk, blend in Cool Whip topping. Whip until smooth. Chill, if necessary, until mixture will mound. Spoon into crust. Chill 3 hours.
Cut tortillas in triangles. Chop lettuce, dice tomatoes and grate cheese. In frying pan, heat refried beans. Using deep fryer, fry tortillas until crispy. Spread refried beans on each chip, then top off with cheese, lettuce, tomatoes and sliced jalapenos in that order. Serve with cold beverage.
In a large skillet, brown the ground turkey. Drain off any fat. Add the vegetables, ginger and all but 1/4 cup of the broth. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20 minutes. Combine the 1/4 cup of reserved broth with the soy sauce and cornstarch. Add to the meat and vegetable mixture, stirring until thickened and bubbly. Serve over the cooked brown rice. Makes 6 servings, about 294 calories and 8 grams of fat.
Microwave milk. Mix the ingredients, adding vanilla last to keep from curdling. Tastes as good as International.
Bring to a boil the sugar and water.	Add the rhubarb and simmer 3 to 4 minutes. Beat the eggs with the flour, then add liquid (only from	the cooked rhubarb) to mixture. Bring this to a boil, stir constantly	until it thickens. Add a touch of red coloring, add rhubarb, stirring gently. Do not cook. Put into 10-inch pie tin with your favorite pie crust recipe, but make a latticed crust on top. Bake at 400° for 10 minutes, then at	350° until mixture bubbles clear to the center of the pie.
Mix all ingredients except potatoes. In baking pan, add potatoes and pour the mixed ingredients over potatoes (coat them good). Sprinkle with parsley flakes. Bake at 400° for 1 hour.
Whiz ingredients in blender. Preheat waffle iron and spray with nonstick spray. Bake for 10 minutes or until steaming stops. Crispy, delicious waffles and "fat-free," so eat as many as you want. You can cook them as pancakes, too! Top with pineapple, blueberries, etc.