HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage and drain grease. Add flour and salt until it thickens. Add milk and steam for 5 minutes. Remove sausage mixture from heat. Melt oleo and saute onions. Add mushrooms, soy sauce, Worcestershire sauce and garlic salt. Mix well. Add sour cream and stir. Serve in chafing dish with Melba rounds. This can be made ahead of time and frozen.
Combine first 8 ingredients, stirring until blended. Spread in 9-inch baking pan sprayed with cooking spray. Sprinkle with brown sugar and 1/4 cup cocoa, mixed together. Pour water over mixture. Do not stir. Bake at 350° for 40 to 45 minutes.
Mix chocolate, butter, brown sugar, egg, vanilla and nuts. Fill pie shells with mixture and bake at 350° for 20 minutes.
Brown ground beef with small amount of oil in skillet, stirring. Add tomato sauce, salt and garlic salt; simmer for 5 minutes. Add stuffed olives. Simmer 5 additional minutes. Remove from stove and stir in diced Mozzarella cheese. Cut eye-shaped holes in the top of the French rolls and with a spoon, scoop out the center. Fill with meat mixture and wrap in foil. Place in 350° oven for 15 to 20 minutes. These may be frozen. When heating frozen ones, it will take 30 to 45 minutes in the oven to heat thoroughly.
Combine ingredients. Makes 1 1/2 cups sauce and is great served with crab claws or baked fish.
Mix ingredients in order listed. Pour into greased and floured tube pan. Bake 1 hour at 350°. Preheat oven.
Beat eggs until light and foamy. Add sugar and salt; blend well. Add milk and vanilla. Line a 9-inch pie pan with pastry. Brush with melted butter. Pour custard into unbaked pastry and sprinkle with nutmeg. Bake at 450° for 10 minutes. Reduce to 325° and bake 25 minutes or until a knife inserted in middle comes out clean.
Grease a 1 1/2 or 2-quart casserole. Sprinkle in the raw rice. Saute the green onions in the olive oil until they are soft. Add the remaining ingredients. Bring to a boil and then pour over the rice and stir. Cover the casserole and bake 25 to 30 minutes at 375° until the rice is tender.
Boil potatoes in skins until almost done. Peel and grate. Heat soup and 1/4 cup butter; blend in sour cream, onions and cheese. Stir in potatoes.
Combine first four ingredients and set aside. Cook pasta according to directions. Toss with tomato mixture. Serve warm or cold.
Beat eggs until foamy; add oil, sugar, vanilla and zucchini. Add all dry ingredients. Blend well; add nuts and blueberries. Spoon into muffin tins. Bake at 400° for 20 minutes. I like to use 2 1/2-inch bake cups. Fill 3/4 full. Makes 2 dozen.
Cut cabbage and onions into chunks; put in large pot with 1/2 cup water. Add salt, pepper and tomatoes. Cook, stirring often, until cabbage is soft. Cut bacon into tiny squares; fry until crispy. Drain about 1/3 of bacon grease; add flour to grease. Fry until flour is brown. Make sure cabbage is soft. Add vinegar; mix well. Take about 1 1/2 cups juice from cabbage; add to bacon. Cook bacon mixture until thick; add to cabbage. Add vinegar to taste.
Brown ground beef; drain. Prepare macaroni and cheese by directions	on box. Combine beef, soup and macaroni. Pour into baking dish and top with potato chips. Bake at 350° for 30 minutes.
Cream butter and sugar. Combine flour and cinnamon; gradually add to creamed mixture. Stir in egg yolk and vanilla until well blended. Spread dough in a greased 15 1/2 x 10 1/2 x 1-inch baking sheet and pat down. Brush egg white on top of dough; sprinkle nuts over dough. Press nuts down. Bake in preheated 300° oven for 30 minutes. Cut into bars and remove from sheet to cool. Makes 2 dozen bars.
In small bowl, combine beef, crumbs, egg, onions and bouillon. Shape into 40 meatballs.
Cook grits until thick. Stir in butter and cheese. Mix egg, milk and pepper together. Add to grits. Top with sharp grated cheese. Bake at 350° for 1 hour. Serves 6.
Cut bread in halves lengthwise. Place halves on baking sheet. Soften butter and blend with garlic. Spread on bread and continue adding ingredients in order, ending with a sprinkle of olive oil all over bread. Bake at 425° for 15 to 20 minutes until light browned and bubbly. To serve, cut diagonally. Makes 5 to 6 servings.
Drain the sauerkraut 15 minutes in a colander. Cut with scissors into 1-inch pieces. Mix all ingredients together in a large bowl. Cover and store in the refrigerator for 24 hours. This salad will store indefinitely.
Preheat oven to 350°. Brown ground beef and all ingredients except grated cheeses and heat. Melt 2 tablespoons of butter in pan and heat tortillas until soft, one at a time. Then add meat mixture by spoonfuls onto shell. Sprinkle on cheese. Roll up. Place in greased baking dish. Pour rest of mixture over top of rolled tortillas and bake at 350° for 25 to 30 minutes.
Cream butter; add grated cheese. Add flour, Tabasco sauce and Rice Krispies. Roll in small balls the size of a quarter. Flatten with fork. Sprinkle with paprika; bake 10 to 12 minutes in 350° oven. Bake on ungreased cookie sheet.
Mix chicken, celery, almonds, green pepper, pimento, onion, salt, lemon juice and mayonnaise. Turn into buttered casserole. Top with cheese and potato chips. Bake at 350° for 10 minutes. Top with cheese and potato chips. Bake 10 more minutes. Serves 6.
Bring sugar and syrup to boil. Add butter and peanut butter. Stir until able to pour over cornflakes. Drop by spoonfuls of desired size onto greased cookie sheet.
Season the ribs with salt and pepper in an oven-proof pan with a lid. Heat the oil on the stove over medium-high heat. Add the ribs and brown on all sides, then remove the ribs from the pan. Add the onion and garlic and saute for 5 minutes, stirring occasionally. Stir in the chicken broth, wine and tomato paste, scraping the bottom of the pan to loosen any vegetables stuck there. Return the meat to the pan. Add the bouquet garni and the olives. Cover and cook in a preheated 350° oven for 1 1/2 to 2 hours, until the meat almost falls off the bone. To serve, transfer the meat, broth and olives to soup bowls, discarding the bouquet garni.
Heat oven to 350°. Cut French bread in half lengthwise. Combine shredded cheese, mayonnaise and onions. Spread on cut side of bread. Sprinkle with Parmesan cheese and oregano. Place on cookie sheet. Bake. Slice and serve.
Mix sugar and cornstarch together. Add milk, water, egg yolks and vanilla. Mix well. Cook these ingredients until thickened, then add coconut. Pour mixture into 2 baked pie crusts. Put meringue on top and brown in 400° oven.
Put ingredients in layers in a large salad bowl. Combine the Miracle Whip dressing, mayo and sugar and spread over top of salad. Refrigerate overnight. Sprinkle with the bacon and cheese. Toss just before serving.
Scald milk in small saucepan over medium heat. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large bowl that can be covered. Stir in yeast until dissolved. Stir in cooled milk mixture, beaten egg and half the flour. Beat by hand until smooth. Stir in remaining flour and beat until smooth. Batter will be stiff. Cover tightly and refrigerate at least 2 hours. Dough may be kept for up to 3 days. Use for tea rings, dinner rolls or sweet rolls.
In skillet, brown meat; drain fat. Stir in tomato paste, water, onion, salt and pepper. Simmer, uncovered, 10 minutes. Stir occasionally.
In a large deep pot, heat oil; add garlic and onion and saute until softened. Add broth, tomatoes, corn and chile peppers. Simmer for 15 minutes. Add zucchini and basil and simmer for 5 minutes more. Serve hot, passing garnishes.
Mix together in bowl with spoon; disregard small lumps. Use muffin pans (well greased). Fill 3/4 full. Put in cold oven; set at 450° for 30 to 35 minutes.
Rinse fish fillets under cold water and pat dry. In shallow dish, beat eggs. In another dish, combine potato flakes, parmesan cheese and oregano. Dip fillets in eggs and coat with potato flakes mixture. In large skillet, heat oil over medium heat for 1-2 minutes. Fry fish in skillet until crust is golden brown and fish flakes easily with fork (about 3-5 minutes) on each side. If fish sticks to pan, add more oil.
Mix all ingredients except peanut butter, vanilla and oats and bring to a boil. Boil for 2 minutes and remove from heat. Add peanut butter and vanilla and mix thoroughly. Next, add oats to mixture and mix thoroughly once again. Use a spoon to spoon mixture onto wax paper and allow to harden. Number of cookies yielded depends on their size.
Brown hamburg and onion. Add tomato paste, water, Ragu, salt, oregano and pepper. Simmer for half an hour while cooking lasagna noodles. Put in layers in a casserole - sauce, cheese and noodles. Bake at 350° for 1/2 hour.
Simmer beef in butter until completely gray in color, covered. When beef is tender, add mushrooms and simmer for time to cook them. Add sour cream and serve. Add salt according to taste. Serve over noodles or rice. Serves about 6 to 8 people.
Beat eggs, adding sugar gradually. Beat until smooth. Add cooled, melted margarine and vanilla. Sift flour and baking powder and add to egg mixture. Dough will be sticky enough to be dropped by spoon. Bake between 20 and 30 seconds on Pizzelle iron.
Cut cheese into chunks and place in blender. Boil rotel, water and seasoning, pour over cheese in blender. Blend on highest speed until mixed and smooth.
Cream margarine, sugar and vanilla; add eggs and mix well. Add flour and baking powder and mix well. Spread in 9 x 13-inch cake pan and drop pie filling 1 inch apart. Bake 30 minutes at 350°.
Put everything except the marshmallows in a double boiler. Melt and mix well. Put 3 small marshmallows in the bottom of each paper cup. Pour the chocolate mixture over this until almost full. Yields about 3 dozen.
Mix first 4 ingredients in mixing bowl. Beat in next 2 ingredients at medium speed. Add sifted dry ingredients. Beat all together until smooth. Mix in nuts with wooden spoon. Pour into 2 large, greased and floured bread pans. Bake at 325° for 1 hour. (Check bread with toothpick until it comes out clean.) Remove onto wire rack.
Mix together and pour into greased casserole. Bake uncovered at 300° for 1 hour.
Combine all ingredients, except biscuits, in a 9 x 5-inch glass loaf pan. Microwave for about 1 1/2 minutes on High, or until the butter is melted. Stir well. Open and separate biscuits; place in sugar mixture, turning to coat. Arrange biscuits on their sides. Microwave for 3 minutes on simmer. Microwave for 1 to 1 1/2 minutes on High, or until biscuits are no longer doughy. Let stand 2 minutes. Invert onto a plate.
Split and skin chicken breasts. Combine butter and garlic, stir well and set aside. Combine bread crumbs, cheese, parsley, salt and pepper, stir well. Dip chicken in butter mixture then coat with crumb mixture. Fold long sides of chicken together, bring short ends over and secure with a toothpick. Place chicken rolls seam side down in a greased pan, sprinkle with lemon juice and paprika. Bake at 350° for one hour or until done. Yield: 8 servings.
Boil peeled pertaters 10 minutes and throw water away. Now put in fresh water and add beef broth or extract (you can use one bouillon cube). Add all the seasonin and cook until pertaters are tender. Press your product through a strainer (sieve).
Combine butter or margarine, sugar and curry powder and bring to a boil. Drain the fruit and arrange it in a 2-quart baking dish. Pour hot sauce over fruit. Garnish with cherries. Bake at 325° for 30 to 40 minutes. Serve hot. Very good with poultry, curried ham and pork. Serves 8 to 10.
In a bowl, toss together chopped cucumber, drained orange sections, French or cucumber salad dressing and poppy seed. Cover and chill in the freezer for 8 minutes. Sprinkle lightly with pepper, if desired. Serves 4.
Spread 2 cups of chips in baking dish. Arrange chopped onion and 1/2 of cheese on chips. Pour chili over onion and cheese. Top with remaining Fritos chips and cheese. Bake at 350° for 15 to 20 minutes until hot.
Set aside 1 cup flour. Mix remaining flour, sugar, salt and yeast. Heat water, mustard and margarine to 125° to 130°. Stir into flour mixture. Mix enough reserved flour to make soft dough. Knead 20 to 30 times. Roll dough on greased cookie sheet. Sprinkle on ham, cheese and pickle down center third of dough length. Fold into loaf shape and let rise 30 minutes. Brush loaf with egg. Bake at 375° for 25 minutes.
Stir together pineapple, Cool Whip, milk and lemon juice until well blended. Pour into 2 pie crusts and refrigerate for several hours.
Blend ingredients; form into log and chill. Slice and bake at 375° for about 8 minutes.
Blend sugar, eggs, and milk. Beat hard, stir in nuts. Bake on greased pan at 350 degrees for 45 minutes.
Wash chicken breasts; cook, covered in water, until tender. Remove from broth. Saute celery and onion in margarine. Add soups, milk, and chicken broth. Pour this mixture into a 9 X 13-inch pan. Tear chicken into bite-size pieces and place on soup mixture.
Chop cabbage; boil until very tender. Cook onion in butter until wilted. Add cheese in chunks. Allow to melt over low heat. Stir in soup and blend well over low heat. Stir in drained cabbage and mix well. Add bread crumbs. Mix well. Season to taste with salt. Place in 1 1/2-quart casserole dish. Sprinkle bread crumbs on top. Bake at 350° for 20 to 30 minutes or until bubbly.
Preheat oven to 350°. Pour soups into 9-inch casserole dish. Add rice and stir to distribute evenly among dish. Slice margarine evenly over the top. Cover and bake for 1 hour.
Sprinkle pepper on both sides of steak (press in). Let stand for 30 minutes. Place steaks on grill 4 to 6 inches from bed of coals. Cook, turning once, 5 minutes for rare. Place meat on platter. Heat and ignite brandy. Pour over steaks.
Mix together all except nuts and brown sugar. Pour in 8-inch square pan (sprayed with Pam). Mix together chopped nuts and brown sugar, then spread over top. Bake at 350° for 50 to 55 minutes.
Melt sugar, syrup and peanut butter in 5-quart saucepan. Remove from heat; stir in corn flakes. Spread in 913 x 9-inch cake pan and sprinkle with chocolate chips. Let set for half an hour before serving.
Combine 1/2 cup nuts and graham crackers. Mix well. Add melted margarine; blend well. Press mixture into bottom of 9 x 13-inch baking dish. Bake at 325° for 15 minutes. Cool.
In a small bowl stir yogurt, soy sauce, pepper and garlic; cover and chill. Fix spinach; don't use stem sprouts. Fry bacon; crumble. In a bowl, put spinach, sprouts, bacon, water chestnuts and mushrooms. Cover and chill for 4 to 6 hours.
Mix dry ingredients first, then add remaining ingredients; bring to boil, stirring frequently. Boil 10 to 20 minutes until filling thickens. Pour into baked pie crust and top with meringue. Makes two pies.
Blend margarine, poppy seed, Worcestershire sauce, mustard and onion. Split packages of party rolls. Spread top and bottom with margarine mixture. Place ham and Swiss cheese on rolls. Bake at 400° for 10 minutes or until cheese is melted.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Stir together cake mix, eggs, melted butter and nuts, if desired, in bowl until well blended. Mixture will be stiff. Spread in pan. Bake for 20 to 25 minutes or until set in the center. Let cool. Spread with prepared icing or sprinkle with powdered sugar. Cut into squares. Yield: 24 brownies.
Mash figs and butter in small bowl. Add 1 teaspoon vanilla. Set aside.
Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-inch square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350° for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Cut round steak into small pieces. Cover with flour, salt and pepper. Brown meat with onion in small amount of oil. Drain off oil, then add soups and sour cream. Simmer, stirring often, until meat is tender. Serve over egg noodles.
Place ham in bottom of baking dish. Melt margarine and pour over ham. Add mushrooms. Sift together dry ingredients and mix well with 1 cup of milk. Pour over ham. Heat soup and 1 1/2 cups of milk, only long enough to combine milk and soup well. Pour over all. Bake at 350° for 45 minutes. Makes its own crust.
Measure and sift flour, soda, salt and spices. Cream the shortening; add sugar. Beat after each addition of flour. Add applesauce, raisins and nuts. Pour into a tube pan (greased) and bake at 350° for 1 hour and 15 minutes.
Mix first 5 ingredients together and add shrimp. Chill for several hours or overnight. Serve with ripple potato chips.
Drain pineapple, saving juice. To the juice, add slightly beaten egg, sugar, cornstarch and vinegar. Micro on High 4 minutes or until thick. Cool completely and mix with other ingredients.
Alternate layers of drained beans (save 1/4 cup bean liquid) and onions in a baking dish. Mix mushroom soup and bean liquid and pour over vegetables. Sprinkle with cheese. Bake in oven at 350° about 30 minutes.
Preheat oven to 350°. With electric mixer, cream first 7 ingredients until fluffy. In separate bowl, mix flour and baking soda. Add dry ingredients to creamed mixture and beat until well blended. Stir in chocolate pieces. Drop batter by teaspoonfuls onto cookie sheet which has been lightly coated with cooking spray. Bake for 12 minutes until golden brown. Yields 4 dozen cookies.
Cook meat until brown; drain. Add onion, celery and green pepper and cook until tender. (When making a large amount, cook the vegetables in a little water and add it and the juice to the meat.) Add remaining ingredients and simmer for at least 20 minutes or desired consistency. Serve on buns.
Cream butter and cheese until smooth. Add eggs, 1 at a time. Blend in sugar until smooth. Add flour and flavorings. Blend well. Do not overbeat. Bake at 325° for 1 hour and 15 minutes.
Heat oven to 350°. Have cookie sheets ready. With a wooden spoon, combine peanut butter, sugar and eggs. With floured hands, roll into 1 1/4-inch balls. Place 1 1/2-inches apart on ungreased cookie sheet. Bake 12 to 14 minutes until appear dry and cracked. Remove and immediately place a Kiss in each. Cool on sheet 1 to 2 minutes.
With electric mixer cream together pudding and milk; add sugar, whipped topping and cream cheese. Spread half of cream mixture on bottom of glass dish, next cookie pieces. Top with other half of cream mixture. Chill in refrigerator for about 1 to 2 hours.
In a 10 inch skillet over medium high heat, cook beef until browned. Stirring to separate meat. Spoon off fat. Stir in soup and worcestershire and vegetables. Heat to boiling. Reduce heat to low. Cook 5 minutes, stirring occasionally. Serve over rice, garnish with cheese.
Melt shortening and brown pork chops over high heat. Brown well on both sides. Add salt. Place a slice of onion and 1 pepper ring on each pork chop. Place 1 tablespoon rice in each ring. Pour tomatoes over the meat; add celery. Cover and simmer for 1 hour. Yields 4 servings.
Drain pineapple, reserving juices. Add water to make 2 cups; heat to a boil. Add boiling liquid to jello and cream cheese; beat with rotary beater until smooth. Cool, stirring occasionally. Whip cream. Fold cream, grated carrot and pineapple into cooled jello. Pour into molds. Chill until firm.
Prepare cake mix according to directions. Gently fold in cherry pie filling. Pour into 9X13 pan and bake according to package.
Spread refried beans on oval serving platter. Layer avocados, onions, lettuce, tomatoes, sour cream and Cheddar cheese over beans. Garnish with olives. Cover and refrigerate at least 4 hours. Serve with tortilla chips.
Place chicken in baking dish. Sprinkle with salt and pepper. Mix soups in bowl; pour over chicken. Sprinkle onion soup mix over all. Add wine. Cover. Bake at 350° for 1 1/2 to 2 hours.
Cook 2 1/2 hours, then add 6 to 8 packages of Equal.
Mix thoroughly the sugar, shortening and egg. Stir in milk and bananas. Sift together and stir in flour, baking pwd. and salt. Blend in the nuts. Pour into well greased 9 by 5 by 3 in. loaf pan. Let stand 20 minutes before baking. Bake at 350° about 70 minutes or until toothpick stuck in center comes out clean. (Crack in top is characteristic.)
Saute onions in butter. Mix stuffing and bouillon cubes (boiled with water) in bowl. Add onions, beef, cheese, parsley, egg, salt and pepper; blend. Form in loaf. Dot with butter. Bake at 375° for 1 hour and 45 minutes until brown. Add tomato sauce and oregano. Bake 1/2 hour.
Cut cucumber in quarters; remove seeds. Shred; drain on paper towels. Combine all ingredients and mix until well blended. Chill.
Brown ground meat in Dutch oven. Drain fat. Add the onion and cook until tender. Add the other ingredients and bring to a boil. Reduce heat and simmer until vegetables are tender (about 45 minutes).
Cook chicken tender with celery and 1 onion, cut into small pieces. Save stock. Put bacon fat in large skillet and brown other onion. Add ground beef and cook until meat is done. Add tomatoes and fill can with broth. Add to meat; slowly cook (20 minutes). Cook macaroni in chicken broth. Mix all together in large baking dish. Cheese may be added. Bake in a medium oven until cheese is melted.
Cut oranges into 2-quart casserole. Sprinkle with a little sugar. Mix the 1/2 cup sugar, cornstarch and salt. Stir into beaten egg yolks and beat until runny. Pour a little scalded milk over egg mix. Add egg mix to remainder of milk and cook in double boiler until thick. Pour over oranges. Beat egg whites, adding 2 to 3 tablespoons of sugar and water a little at a time, until stiff. Spread on custard and bake in 350° oven for 10 to 15 minutes.
Boil potatoes, skin and run through a sieve. Mix potatoes, spices, sugar and salt. Add milk; pour in pie shell. Bake in a slow oven at 350° until done.
Mix applesauce, sugar, eggs and vanilla until well blended. Mix dry ingredients together and add to applesauce mixture. Blend well and add apples. Put into a 9 x 12-inch pan and sprinkle brown sugar on top. Bake at 350° in a greased pan for 25 to 30 minutes.
Add ingredients in order, blending together to make a soft dough. Press into Phoenixware spring-form pan.
You will need a small tuna can for each person, plus aluminum foil to cover. You will also need spray vegetable coating for cans.
Mix sausage or hamburger with tomato sauce. Add Velveeta cheese until well blended. Put foil on cookie sheets. Place cocktail bread on sheets and spoon mixture onto bread. Bake at 350° for 10 minutes.
Slice and pare eggplant; cut into cubes. Cook in boiling salted water about 8 minutes; drain. Mix with all other ingredients. Place in greased casserole (1 to 1 1/2-quarts); top with buttered cracker or bread crumbs. Bake at 350° for 30 minutes.
Combine orange juice and apple juice. Fill frosted glass with ice and add juice. Top each glass with scoop of sherbet. Garnish with orange peel and add a straw. Makes 8 tall glasses.
Dissolve yeast in 1/2 cup warm water, when dissolved, combine all- knead and let rise. Knead again and roll out, put on brown sugar and cinnamon, roll and cut roll, put in pan and let rise again. Bake at 350 degrees for 20-25 minutes.
Reserve a few shrimp for garnishing. Combine all remaining ingredients and serve in lettuce leaf. Serves 4.
Mix first 6 ingredients on high for 2 minutes. Add chocolate chips and grated chocolate to mixture. Place in tube pan (greased and floured). Bake at 350° for 45 to 50 minutes. Keep oven door closed.
Mix everything except meat and bread crumbs. Mix thoroughly. Mix in meat; your hands work best. Still with your hands, mix in bread crumbs briefly. If you mix too long now, it will be tough. In a greased loaf pan, gently pat in mixture. Bake at 350° for 45 minutes.
Saut mushrooms in butter. Slice in thin strips the chicken and brown with mushrooms and butter. Add yogurt and cream cheese. Turn heat to simmer and add spices. Simmer 20 minutes, then add Parmesan cheese. Serve over brown rice.
When potatoes are about half done, combine the next 4 ingredients in a large saucepan on low heat. Stir frequently to prevent scorching. Drain potatoes and combine with the soup/cheese mixture in Dutch oven size pot. Add onions, if desired or onion powder.