HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients. Mix wet ingredients. Combine mixtures and stir until smooth. Cook on hot greased griddle.
Fry sausage; rinse and drain. Add eggs to sausage. Spread on 15 x 5-inch dough (roll thin). Sprinkle with ingredients. Roll up like a jelly roll. Brush top with egg yolk if desired. Bake at 350° for 30 to 40 minutes.
Saute ground beef, onion and pepper until meat is brown. Boil cabbage until tender. Save 2 cups of the liquid from cabbage and drain off excess.
Mix brown sugar, flour and margarine together and save 1 cup of the mixture for topping. After saving 1 cup of the mixture, add to remaining egg, milk, salt, baking soda and vanilla. Pour the mixture into a 12 x 8 x 2-inch pan. Sprinkle over top with the saved topping mixture, crumbled candy bars and chopped pecans. Bake at 350° for 35 minutes.
Mix and bake cake in a 9 x 13 x 2-inch pan. While cake is baking, simmer sugar and pineapple. Remove cake from oven; punch holes in cake. Cover with pineapple. Cool.
Combine flour, salt and pepper. Rub meat with garlic, pound flour mixture into meat and cut into tiny pieces. Melt butter, brown onion and remove. Put more lard in and brown meat. Remove meat; add water. Stir. Return onion, butter and meat to skillet. Cover and simmer 15 minutes. Add soup, mushrooms and garlic. Cook uncovered on low heat 1 hour. Stir occasionally. Just before serving, stir in sour cream. Serve over noodles or rice.
Sprinkle orange juice over apples; toss gently and drain. Combine apples, celery and next 4 ingredients; stir well. Cover and chill. Serve on lettuce leaves, if desired. Serves 6.
Cut a 1-inch piece of trimmed fat from pork chops. Put in a large skillet. Brown chops and remove stuffing. Add onion to drippings in skillet until soft. Stir in bread crumbs, plums, salt, pumpkin spice and 1/3 cup of lime juice. Stir lightly. Put in baking dish pork chops and cover with stuffing. Cover with aluminum foil. Bake at 375° for 45 to 50 minutes.
Melt candy bars in microwave. Fold in Cool Whip. Pour into pie crusts. Keep in freezer until time to serve.
In a 9 x 13-inch cake pan, layer lettuce, celery, onions and peas. Mix sour cream and mayonnaise together; spread on top of peas. Sprinkle cheese and bacon over all. Refrigerate overnight before serving.
Melt together baking chocolate and margarine and set aside to cool. Put remainder of ingredients in a large mixing bowl and beat until light. Add to chocolate mixture and blend well. Pour fudge mixture into an unbaked pie shell and bake at 350° for 30 minutes or until pie becomes firm. Do not overbake.
Preheat oven to 350 degrees. Combine flour, 3/4 c. of the granulated sugar, 1/4 c. of the cocoa powder, baking powder and salt in bowl. Add milk, melted butter and 1/2 t. of the vanilla; stir until smooth. Stir in chocolate morsels. Spread batter evenly in baking dish. In small bowl, whisk together remaining 3/4 c. granulated sugar and 1/4 c. cocoa; gradually stir in boiling water and remaining 1 t. vanilla. Carefully pour mixture evenly over batter in dish. Bake 30-35 min. or until cake tester comes out clean. Cool 15 min. Sprinkle with powdered sugar. Great topped with ice cream and whipped cream.
Wash and trim thick stems of broccoli rabe and then steam them four about 3 minutes. Drain broccoli in colander. Toast the pine nuts. Set aside the broccoli and nuts.
Melt butter. Add onion and crushed garlic to pot and cook over low heat until onion is soft. Add flour and curry powder and cook at least two minutes, stirring. Add half and half and chicken stock and cook over low heat until smooth, stirring constantly. Add apple, peeled and chopped, 10 minutes before serving. Season with salt and freshly ground pepper (just a dash). Be careful not to bring soup to a boil to avoid curdling. It is the apple which makes the soup so different.
Cook broccoli 5 minutes. Drain. Add rice, jar cheese, celery and mushroom soup. Mix and put into casserole. Top with bread crumbs and Parmesan cheese. Bake in 350° oven for 35 minutes.
Blend above in blender for about 3 minutes. Pour in pie pan that has been sprayed with Pam. Sprinkle one cup coconut on top. Let stand for 5 minutes. Bake for 30 minutes at 350°.
In a blender or food processor puree the peaches with the sugar. Add the sour cream, half and half, cream and half of the spices. Refrigerate for several hours to draw the flavors. Stir in the brandy just before serving. Sprinkle the top of each serving with remaining spices, then top with a dollop of whipped cream or sliced peaches. If you chill the bowls before filling them, the soup will stay cold longer. Yields 6 servings.
Heat the oven to 300°. Grease a 9 x 5 x 3-inch loaf pan or 8 1/2 x 4 1/2 x 2 1/2-inch pan with shortening, using a pastry brush.
Fry bacon until crisp. Add onion and brown. Use about 2 tablespoons of the bacon grease. Add pork and beans. Crumble bacon in beans. Add brown sugar, cumin, oregano, marjoram, chili powder and hot sauce. Heat on low flame until well heated.
Combine vegetables; toss lightly. Combine remaining ingredients, mixing well and pour over vegetables. Chill at least 4 hours. Yield: 10 to 12 servings.
Place chicken into 13 x 9-inch baking dish. Melt butter and brush chicken evenly with about half of it. Mix remaining butter with barbecue sauce, beer and hot pepper sauce. Bake chicken, uncovered, at 350° for 30 minutes.
Drain oranges and pineapple and cut in small pieces. Combine Eagle Brand milk and lemon juice. Add fruit and fold in Cool Whip. Pour in pie crust and refrigerate. Makes 2 pies.
Preheat oven to 300°. In blender, mix together eggs, butter, sweetener and vanilla. In large bowl, mix together remaining ingredients. Stir in liquid ingredients from blender. Press in a 12 x 18 x 1-inch cookie pan. Bake at 300° for 15 minutes, checking the bars to make sure they do not burn on bottom. Let cool and cut into 2 x 3-inch bars. Serve 12.
Mix together the first seven ingredients. Cut the chilled cranberry sauce with fluted cookie cutter, slice across the fluted cranberry sauce. Spread each slice of bread with turkey salad and top each with cranberry star. Makes about 25 canapes.
Cook cut up chicken in oil; set aside. In skillet, add vegetables, water and soy sauce. Cook until thawed. Add chicken, ginger and cornstarch. Heat through. Serve over rice.
Mix cream cheese, powdered sugar and Cool Whip. Spread over crusts. Chill for 2 to 3 hours.
Heat butter in frying pan over medium heat. When melted, add sugar and cinnamon and mix well. Cook until golden brown. Add sliced bananas and mix well. Cook 1 minute. Add fruit juices; mix and continue cooking 1 minute. Add flavoring; flambee. Mix well and serve over vanilla ice cream.
Mix all together and bake at 400° for 15 minutes. Remove from oven. Place split biscuits on top and brown.
Work in just enough flour to roll out dough. Roll thin; cut with 2-inch cutter. Bake at 350° about 10 minutes. Do not overbrown. Makes about 5 dozen.
Mix together. Put in a 350° oven; bake until bubbly. Serve.
Place ingredients in bowl and mix. The dough will be stiff. Place in a cookie press and create. Bake at 375° for 10 minutes.
Cook broccoli until tender. Drain and place in greased casserole dish. Saute onion in butter. Mix soup, Cheez Whiz, onion and sour cream. Pour over broccoli. Top with cheese and bread crumbs, dotted with butter. Bake at 350° for 30 minutes.
In a 9-inch skillet over medium heat in 2 tablespoons hot oil, cook garlic and onion until tender, then add next 5 ingredients. Reduce heat. Cook, covered, 30 minutes.
Mix cake mix, Jell-O, oil, strawberries and water, then add eggs, one at a time. Beat well. Bake in 2 layers at 350° until toothpick comes out clean.
Melt oleo. Put in 9 x 13-inch pan, saving 1/4 stick. Set pan aside.
Drain juice from pineapple and mixed fruit. Mix with pudding and cook over medium heat until thick. Cool and pour over fruit.
In a medium saucepan, cook the carrots, covered, in a small amount of	water for 10 minutes or until crisp-tender. Drain. Return carrots to pan. Add green peppers, pimientos, vinegar, honey and onions. Combine sugar, flour, dry mustard, celery salt and salt. Stir into vegetables.	Cook and stir over medium heat until bubbly.	Cook and stir 3 minutes more. Remove from heat and serve warm or chilled.	Makes 2 1/2 cups.
Combine all ingredients and mix well. Place in greased 2-quart casserole dish. Bake at 350° for 1 hour.
Take the biscuits with your fingers and pull a hole in the middle. Fry in hot oil until golden brown. Remove and drain. Roll in xxx sugar and enjoy!
Beat eggs in mixing bowl. Add rest of ingredients and beat until well mixed. Preheat waffle iron. Spray with nonstick spray. Use 1/2 cup batter for a 7-inch round or square waffle. Cook waffle for 2 minutes. Makes 8 waffles.
Cut biscuits into quarters to put in large mixing bowl. Mix in spaghetti sauce and garlic. Add 2 cups cheese and mix well, coating biscuits. Add remaining ingredients. Place in 9 x 13-inch pan, sprinkle with remaining cheese and bake at 350° for 20 to 25 minutes.
Melt chocolate pieces with peanut butter in a heavy saucepan over low heat. Stir constantly until well blended.
Beat half the sugar with shortening and butter. Gradually add milk. Continue beating. Add extract and gradually add remaining sugar until the right consistency is reached. Will frost 24 cupcakes.
Heat oven to 350°. Crumble the Feta cheese into a mixing bowl. Add the pepper and nutmeg. Wash the mint and cut up with scissors. Add to the cheese and mash with a fork until creamy. Take out the pieces of filo pastry and separate carefully. Cut them into strips, about 3-inches wide. Brush strips with oil and put a teaspoonful of Feta in the corner of each one. Fold as here. Keep folding so that you end up with fat, little triangles. Brush with oil and bake on a greased cookie sheet for 25 minutes or until golden brown.
Add maple syrup to milk and mix well. Divide among 6 tall glasses. Fill with ginger ale. Serve cold.
Melt butter and marshmallows. Stir in graham cracker crumbs, pecans, raisins and cherries. Pack into a 9 x 5-inch pan and store	in refrigerator. Slice thinly. Tastes like candy! Is so good! And I don't care for regular fruit cake.
Mix all ingredients together really well. Roll into small balls and bake 350° for 40 minutes.
Prepare cake mix according to directions. While cake is baking, mix pudding and refrigerate. When cake is done but still slightly warm, spread thickened pudding on top. Add drained crushed pineapple and, when ready to serve, top with Cool Whip.
Spread refried beans on bottom of a 9 x 13-inch cake pan. Fry and break up ground beef. Drain. Add taco seasoning according to package directions. When meat is ready, spread evenly over beans. Sprinkle 1/2 cheese on top of meat. Put tomatoes and onions on top. Add salsa and spread on sour cream. Add rest of cheese. Serve with taco chips.
Boil the first 2 ingredients gently for 3 minutes; cool. Mash the bananas in a blender with the pineapple juice. Combine the orange juice, lemonade and lemon juice. Add juices to sugar water mixture; freeze. Spoon frozen mixture into glasses and add 7-Up or place in punch bowl and pour pop over it. Doubles nicely.
Brown hamburger and put into casserole dish. Add all other ingredients. Top with chow mein noodles. Bake at 350° for 1 hour.
Mix soups and water in pan. Reserve 1/2 liquid. Add rice and mushrooms. Put in baking dish. Lay chicken breast on top and pour reserved soup mix on top. Bake at 350 degrees for 1 hour covered. Then bake 15 minutes uncovered.
Combine margarine, sugars and vanilla. Beat in eggs. Add flour, soda and pudding. Mix well; add chips. Drop on ungreased cookie sheet and bake at 375° for 5 to 8 minutes. Makes about 3 1/2 dozen.
Saute celery, green pepper and onion. Add to browned seasoned hamburger. Add canned chili, tomato sauce and brown sugar. Add chili powder to taste. Simmer until serving time. Serves 4 to 6.
Mix all ingredients together. Spread on English muffins. Cut into eighths. Bake at 400° for 12 minutes.
Preheat oven to 325°. Place hazelnuts on cookie sheet and toast until brown, about 15 minutes. Wrap warm hazelnuts in dish towel and rub together to loosen skins. Unwrap and cool. Finely chop. (Can be prepared 4 days ahead. Store in airtight container.)
Let first two ingredients warm to room temperature. Blend together, then add flour, 1/4 at a time, work in with fingers and chill. Break off small chunks. Mold into small sized muffin tins, as for tarts. Fill with jelly or jam and bake 20 minutes in a 400° oven.
Add baking powder and salt to flour. Dissolve yeast in warm water. Let stand 10 minutes. Add buttermilk, sugar, eggs and 3 cups flour. Mix. Add remaining flour to make dough easy to handle.
Layer vegetables in order given in buttered baking pan or dish. Top with cheese and bread crumbs. Sprinkle Parmesan cheese on top. Bake at 350° for 25 to 30 minutes.
Fillet fish and cut into small pieces. Place in jar. Add 1/2 cup salt for each quart of fish. Cover with white cider vinegar. Let stand 5 days in refrigerator, then remove and rinse with cold water. Place fish back in jar and add sliced onions, 1 quart of white vinegar, sugar and pickling spices. Let stand 1 week. The longer they stand, the firmer they get. Enjoy. Keep refrigerated.
Break lettuce into bite-size pieces. Cut cauliflower in small pieces. Fry bacon until crisp and break into small bits. Cut up green onions (tops too). Mix all ingredients with salad dressing or favorite dressing.
Line a 9-inch spring-form pan with ladyfingers. Drain apricots; save 1/2 cup juice. Save 4 halves for garnish. Puree apricots. Add gelatin to apricot juice. Combine egg yolks, 3/4 cup of sugar and salt in saucepan; slowly add milk, cooking over medium heat for about 4 minutes, until mixture thickens and reaches 160°. Add gelatin mixture and cook until dissolved. Stir in pureed apricots, brandy and sliced almonds. Chill until thickness of unbeaten egg whites. Beat whipping cream and 1/2 cup of sugar to soft peaks. Blend whipped cream into apricot mixture and spoon into spring-form pan. Garnish with additional whipped cream and apricot halves. This is very light, airy and delicious.
Cut bananas in half and slice long ways to make 4 banana slices per banana. Thin mayonnaise down with orange juice. Thin enough so banana will coat when dipped in. After dipping banana, drain in hand strainer. Lay coated banana on lettuce and sprinkle with chopped nuts.
Cook cauliflower about 2 minutes and take out of water, save about 1 cup of water it was cooked in. In bottom of pan add flour and butter. Let brown just a little. Add warm water that cauliflower was cooked in. Add salt and nutmeg; drop cauliflower back in and steam until tender, about 1 minute.
Mix together the ingredients and pour into an ovenproof casserole. Bake at 300° for 1 to 2 hours.
Melt chips and peanut butter in saucepan. Remove from heat. Gradually add other ingredients. Drop by teaspoon on wax paper. Refrigerate and wait until they harden to chew.
Brown breasts in hot oil briefly. Drain oil. Top breasts with salsa (12 to 16 ounce jar or more, according to number of breasts). Cook, covered; simmer 30 minutes. Transfer to serving plate, careful to keep salsa on top. Top with broken up tortilla chips, then sprinkle with Monterey Jack, the more the merrier. Place in microwave to melt cheese. Serve over rice. Yummy!
Melt margarine in microwave dish. Add water, sugar and spices. Mix to make syrup. Add pecans. Stir to coat. Cook on high for 2 minutes, stir. Cook on high for 2 minutes, stir. Cook on high for 60 to 90 seconds more. Cool on waxed paper.
Heat oil. Saute onion and garlic. Stir in beef and cook until brown. Drain. Add remaining ingredients. Cover and simmer 45 minutes. Stir frequently. Layer sauce, noodles and cheese. Bake for 30 minutes at 350°.
Bring to boil the margarine and water; stir until smooth. Add sugar, flour and Nestle Quick. Add buttermilk and soda; stir until smooth, then add eggs and vanilla. Stir well; pour into greased pan. Spread icing on cake while hot.
Fry bacon. Drain and break in small pieces. Add ground beef and onions and cook until beef is brown and onions are soft. Add all ingredients to slow cooker and cook 4 to 5 hours on low.
Cook hamburger, water and salt until done. Combine rest of ingredients and cook slowly for 40 minutes.
Saute onion and celery in butter in skillet. Add broth and soup, mix well. Simmer for 5 minutes. Add chicken and soy sauce. Simmer for 5 minutes longer. Stir in rice. Place in greased casserole. Bake at 375° until bubbly. Sprinkle cashews and noodles over top. Bake until brown (about 12 minutes). Yields 8 servings.
Cook macaroni according to package directions, omitting salt; drain. Rinse with cold water; drain again. Add onion, celery, green pepper and carrot; toss well. Combine remaining ingredients; gently stir mayonnaise mixture into macaroni mixture. Chill 1 hour. Yield: 4 to 6 servings.
Mix flour, salt and oil in bowl. Add cold water. If dough seems dry, add 1 to 2 tablespoons of oil, not water. Roll out between 2 sheets of waxed paper. Makes 1 (10-inch) crust.
Cream shortening, sugar and salt. Add eggs, one at a time. Add flour and milk alternately, ending with flour. Fold in flavorings by hand.
Mix crumbs in melted butter. Press in bottom of 9 x 13-inch pan. Beat powdered sugar, vanilla and stick of butter for 10 minutes (important step). Add eggs and continue to beat. Spread over crumb layer. Peel bananas and slice over cream layer. Drain pineapple thoroughly. Spoon over banana. Cover with Cool Whip. Chill 4 hours or more. Sprinkle with nuts.
Cover apricots with water and boil 10 minutes. Drain and cut up. Blend next 3 ingredients as for pie crust (cut in butter) and pack into a greased 9-inch square pan. Bake at 350° for 15 minutes or until edges are brown.
Mix all ingredients well. Pour into a 9-inch pie crust. Preheat oven to 375° for 15 minutes. Bake for 30 to 45 minutes, then reduce oven to 275° and bake 30 minutes longer.
Cook noodles according to package. Add frozen vegetables when noodles are half cooked. Continue cooking until noodles are done. Drain. Add cream of mushroom soup and chicken. Cook until hot.
Saute garlic in olive oil. Add tomato paste and tomatoes. Add remaining ingredients. Simmer for 45 minutes, stirring occasionally. Serve over pasta.
In small bowl, dissolve yeast in warm water. Sprinkle with 1 tablespoon sugar; let stand. Scald milk in saucepan. Remove from heat; stir in butter and 1/2 cup sugar. Cool to lukewarm. Add salt and egg yolks. Combine milk mixture and yeast in large bowl. Bit by bit, add the flour and mix. Leave some flour to put on board. Knead dough until glossy. Place in bowl. Cover; let rise in warm place until doubled. Now, using a tablespoon, take egg-sized bits of dough and roll into balls. Place on greased baking sheet, 1 inch apart. Brush with butter; let rise until light. Make an indentation in each, large enough to hold 1 teaspoonful of fruit filling. Bake at 425° for 15 minutes.
Core and finely chop apples. Put apples and cider in microwave-safe bowl. Cover tightly. Microwave on High 15 minutes. Remove cover. Stir in rest of ingredients. Microwave on High 10 minutes, uncovered. Stir every 2 to 3 minutes. Process in blender until smooth. Store in airtight container in refrigerator.
Put cooked broccoli in baking dish, place chicken on top. Mix soup, milk, mayonnaise, cheese, lemon juice and curry together. Pour over the broccoli and chicken. Sprinkle with bread crumbs and butter. Bake at 350 degrees for 25 to 30 minutes. Serves 6 to 8.
Mix everything together except fruit. Drain oranges and then mix. Chill several hours before serving.
Mix together first 6 ingredients and bring to boil. Simmer for 30 seconds. Use cornstarch and water to thicken mixture.
Saute onions in margarine; add broccoli with water. Stir and simmer. Add soup and cheese. Simmer again. Add rice and stir. Pour into baking dish. Bake at 325° for 45 minutes.
Cook macaroni according to box. Chop green onions, greens and all. Chop tomatoes. Mix green onions, tomatoes, Salad Supreme and fat-free Italian dressing together. Stir in cooked macaroni. Refrigerate. Stays nice for a few days. Quick and easy.
Cook, stirring occasionally, over medium heat for 25 to 30 minutes until bubbly and heated through.
Place broken pieces of meat in frying pan. Add onion and green pepper; fry until meat is well browned.
In a large bowl beat the egg yolks and the sugar, when it's creamy add the cookies crumbled in large pieces, rum and melted butter, cocoa and then almonds. Mold the mixture into the shape of a salami, then roll it on confectioners sugar and wrap it with aluminum foil, put in the fridge for a few hours then slice it and serve.
Cook ham and onion in margarine until onion is tender. Add water to pineapple juice as needed to make 2 1/2 cups liquid. Add liquid and rest of ingredients to ham mixture. Stir to blend. Heat to boiling. Reduce heat, cover and cook until liquid is absorbed and rice is cooked, 25 to 30 minutes.
Mix flour, 2 tablespoons powdered sugar, margarine and pecans and pat this mixture into 9 x 13-inch pan. Bake at 375° for 10 to 12 minutes, until slightly browned. Cool.
Blend all ingredients except barbecue sauce. Pack firmly into a 9-inch ring mold or bundt pan. Place on cookie sheet. Bake at 375° for 45 minutes. Turn ring out onto a jelly roll pan or other cookie sheet. Pour barbecue sauce over meat (use at least half bottle) and continue cooking at 425° for 15 minutes.
Mix. Roll in balls. Press for thumb print. Fill with solo fruit filling. Bake 400° for 20 minutes. Check at 12 to 15 minutes.
Brown ground beef and drain. Add to spaghetti sauce and tomatoes. Simmer; cook shells. Layer in a crock-pot as follows: sauce, shells, more sauce, cheese. Repeat these layers until all ingredients are added, ending with grated cheese. Cook until cheese is melted.
Combine soy sauce, wine, garlic and ginger powder. Score flank steak on both sides. Marinate steak in mixture for about 6 hours (or overnight). Broil on grill until well done. Serves 4.
Drain juice from all vegetables. Heat sugar and vinegar to dissolve; add salt and pepper to taste. Mix all ingredients in a large bowl and refrigerate for several hours before serving. This will keep for several weeks in refrigerator in a tightly covered bowl. Yields 3 pints.
Flatten out a biscuit. Spread with pizza sauce. Sprinkle with cheese on top. You can also top with your other favorite toppings. Bake at 350° for about 15 minutes (until biscuit is done).
Saute onion and garlic in fat and remove from pan. Roll livers in flour and brown. Slice squash and parboil for 5 minutes. Mix together catsup and water; set aside. Alternate livers, squash, mushrooms and onion; cover with catsup and water mixture and seasonings. Cover and bake in one-quart casserole at 350° for 30 minutes.
Mix 1 cup hot water with Jell-O. Drain crushed pineapple, reserving juice. Add cold water to juice to make 1 cup. Add to jello and refrigerate until slightly thick. Whip jello; add crushed pineapple. Whip cream and cream cheese; fold all ingredients into jello. Pour into a greased jello mold. Chill until firm.
Pour applesauce in a baking dish. Sprinkle cake mix over applesauce. Mix brown sugar and pecans. Sprinkle over cake mix. Slice butter over top and cover top of mixture. Bake 1 hour at 325°.
Sift together powdered sugar and flour. Beat egg whites, cream of tartar, vanilla and 1/4 teaspoon salt on medium until soft peaks form. Gradually add sugar. Continue beating until peaks form. Fold in gradually flour mixture. Turn into ungreased 10-inch tube pan. Bake on lowest rack in a 350° oven about 40 minutes. Serves 12.
Cook broccoli and drain. Mix all ingredients together and cover with cheese bits and bread crumbs. Bake at 350° for 40 minutes.
Cook broccoli for 3 minutes in large pot of boiling salted water. Remove the broccoli from water with a slotted spoon or sieve. Place in a large bowl and set aside.
Fry meat and drain. Mix cornmeal, flour, salt, soda and sugar. Add milk, egg and oil, mixing well. Add meat, onion, pepper, picante sauce and cheese. Pour into a 9 x 13-inch pan and bake at 400° for about 20 minutes or until brown. Cut into 24 squares.