HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage and drain thoroughly. Cube cheese. Combine sausage and cheese in a microwave bowl. Place in microwave for 3 minutes on High; stir and repeat until cheese is melted. Spread on rye bread and place under broiler until slightly browned. This also makes a great dip for corn chips or tortilla chips.
Brown ground beef; drain. Add taco seasoning per package directions. Spread meat in bottom of 9 x 12-inch Pyrex dish. Layer beans, then sour cream, then cheese. Garnish with diced tomatoes, scallions and olives. Bake in 350° oven until hot; remove. Add lettuce, if desired. Eat with tortilla chips.
Steam broccoli until it separates. Cook rice according to package directions. Mix warm broccoli and rice with remaining ingredients. Put in greased 2 1/2 qt. casserole. Bake at 350° for 30 minutes. Casserole may be mixed the day before serving and refrigerated until ready to use. Makes 5 servings.
Brown hamburger, onion and pepper. Drain. Add macaroni, peas, tomato soup and salt to taste. Pour into a baking dish. Cover with cheese. Bake at 350° for 10 minutes until cheese melts.
Mix all ingredients except butter until well blended. Melt butter in an 11 x 7-inch glass baking dish. Bake at 375° for 30 to 40 minutes or until brown.
Boil noodles and set aside. Mix beaten eggs, cottage cheese, vanilla, sour cream, margarine and sugar together. Pour noodles into egg mixture. Add pineapple chunks and raisins. Pour into a greased 9 x 13-inch pan. Sprinkle with cinnamon and crumble cornflakes. Add pats of margarine to the top. Bake at 350° for 1 hour (may need an additional 20 minutes to bake).
Mix together sugar, cocoa and milk in saucepan. Boil to 232° on candy thermometer. Remove from heat and add margarine and vanilla flavoring. Stir until fudge loses shininess and is thick. Pour into small buttered pan. Allow to cool.
Mix all ingredients together. Place in a 9 x 13-inch pan. Cover and refrigerate overnight.
Melt butter in a 10-inch iron skillet or deep pan. Sprinkle brown sugar over butter. Arrange pineapple, walnut halves and cherries over brown sugar. Sprinkle chopped nuts around outer edges; set aside. In a mixing bowl, beat eggs until thick. Gradually beat in sugar. Add sifted flour with baking powder and salt. Add water; beat thoroughly. Pour over fruit and nuts in skillet. Bake in moderate oven (325°) about 45 minutes. Cool in pan 10 minutes before turning out. Makes 8 servings.
Mix Jell-O and hot water. Add pecans, milk and pineapple. Refrigerate until set.
Boil squash with chopped onion until tender; drain and cool. Melt 1/2 stick margarine in a pan and put dressing in margarine; brown slightly. Reserve 1/4 of the dressing mixture. Add remaining dressing to squash, sour cream, carrot and salt and pepper to taste; mix well.
Heat oven to 350°. Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 15 x 10 x 1-inch baking pan. Using floured fingers, press dough evenly into pan. Bake at 350° for 12 to 15 minutes or until golden brown. Cool completely.
Mix together cream cheese and powdered sugar and spread out on large plate. Top with ice cream topping. Top with pecans.
Heat pineapple and juice and Jell-O. Simmer until dissolved. Let it cool. While cooling, mash cottage cheese with a fork. Fold in Cool Whip and cottage cheese into pineapple mixture. Refrigerate.
Brown ground beef and drain. Melt Velveeta cheese (best done in a crock-pot). Mix beef, cheese and Ro-Tel sauce or jalapeno relish. Serve warm with nachos or corn chips
Mix together tuna, cream cheese, Tabasco sauce, onion, salt, 4 tablespoons parsley flakes and roll into a ball or log. On wax paper mix 2 tablespoons parsley flakes and chopped nuts. Roll tuna in mixture. Refrigerate.
Wash catfish and if inside skin has dark areas, cut off. Sprinkle fish with generous amount of lemon juice. Salt and pepper and set aside. Mix remaining salt, pepper, cornmeal and flour. Pour enough oil for about 3-inches in bottom of 3-quart saucepan. Roll catfish in cornmeal mixture and drop into hot fat. Brown and drain on paper towels. Extra cornmeal mixture may be needed. If fish are too large, cut in half.
In a buttered casserole dish, arrange alternate layers of potatoes, soup, milk and onion. Cover and bake at 350° for 1 hour. Remove cover and bake an additional 10 minutes.
Beat all these together until well blended. Then add self-rising flour, one cup at a time, until a stiff dough forms. This will take 4 or 5 cups flour. Pour dough onto floured wax paper. Make into biscuits or roll dough out and cut into shapes. Bake at 375° until done. It usually takes 12 to 15 minutes.
Season the turkey as you would season a roast. With remaining seasoning, rub over outside of bird. Place whole turkey into pot of oil with a temperature of 250 to 270° (it takes about 30 minutes to get oil at proper temperature). You can use the onion as a temperature gauge when frying, the onion skin will start to burn before the turkey. At the proper temperature your oil will have a slow, rolling boil.
Peel and chop onions. Cut celery into small cubes. Brown meat in a pot while stirring so that it evenly crumbles. Saute onion and celery with meat. When meat is almost brown, season and add bouillon cube, tomato paste and water; stir well and simmer for several minutes. Prepare pasta according to directions on package. Add cooked pasta to stew. Makes 4 servings. Preparation time: 15 minutes. Cooking time: 20 minutes.
Cook chicken until tender. Remove meat from bone and layer in 9 x 13-inch pan. In a saucepan, mix soup and reserved broth. Bring to a boil and pour over chicken. In another bowl, mix melted margarine, pepper, salt, flour and buttermilk. Mix until smooth. Spoon over chicken. Bake at 425° for 25 to 30 minutes. (I never cook anything that high.) I prefer to add a can of Veg-All vegetables over the chicken. You can also add hard-boiled eggs or other vegetables of choice.
Place cookies in a large zip-lock freezer bag and use a can to crush them into crumbs to look like dirt. Be careful not to punch a hole in the bag. In a mixing bowl, beat cream cheese, margarine, and powdered sugar until smooth. In another bowl, combine instant pudding and milk. Blend well. Then, fold this into the cream cheese mixture. Next, fold in the cool whip. In a 9 x13 inch pan, sprinkle a thin layer of cookie crumbs. Top with a layer of the pudding mixture. Sprinkle another thin layer of crumbs, then the rest of the pudding. The final layer of crumbs should cover the dessert well, resembling dirt. As a finishing touch, add some "gummy" worms to the top, pushing the ends into the surface. "Plant" small flowers near one corner.
Preheat oven to 325°. In bowl, combine blueberries, Eagle Brand and lemon peel.
Combine cream cheese and salad dressing until very smooth. Add onions and garlic salt. Mix in drained tiny shrimp. Chill and serve with your choice of crackers or sliced party bread.
Mix sugar, margarine, eggs and pecans. Slowly add flour; mix well. Add vanilla. Pour into 9 x 13 pan that has been greased and floured. Bake at 350° for 30 to 35 minutes.
Scald milk; add 1/2 cup sugar, shortening and salt. Stir until sugar dissolves and shortening melts. Cool liquid to lukewarm. Combine water, yeast and 3 tablespoons sugar in a large bowl; let stand 5 minutes. Stir in milk mixture, eggs and 3 cups of flour; beat until mixture is smooth. Add remaining flour, 1 cup at a time, stirring until a soft dough is formed. Turn dough out on floured surface and knead until smooth and elastic (5 to 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 1/2 hours or until doubled in bulk. Punch dough down and divide in half. Proceed to make cinnamon rolls or other sweet rolls.
Dissolve Jell-O in boiling water and add strawberries, pineapple, nuts and bananas. Pour half into a 9 x 13-inch pan and refrigerate until firm. Spoon sour cream over firm Jell-O mixture. Spoon remaining Jell-O mixture over this and refrigerate until firm.
Mix all together and add milk if needed. Bake at 350° for 45 minutes or longer.
Boil together: 1 cup vinegar, 2 cups sugar, 1 tbsp salt, 1 tbsp mustard seed, 1 tbsp celery seed and 1/3 tsp turmeric.
Combine chicken, pecans, green pepper, celery and pineapple in bowl; toss to mix. Add mayonnaise; mix well. Chill overnight. Yield: 8 servings.
Heat oven to 350 degrees. Soften the butter. In mixing bowl, combine all ingredients and beat with a mixer until everything is mixed good, then spoon drop on cookie sheet. Bake for 10 to 12 min.
Prepare cake batter according to package. Stir in pineapple and nuts. Pour 2 cups into a greased 9-inch round pan and 2 cups into a greased 8-inch round pan and remaining batter in a 1 1/2-quart ovenproof bowl. Bake at 350°; layers for 18 to 22 minutes or until done and the bowl 35 to 40 minutes or until done. Cool completely.
Mix ingredients. Spread onto biscuit mix that has been rolled out (use 2 cups biscuit mix with 1/2 cup water). Bake at 375° for 20 to 25 minutes.
In Dutch oven	or large pot, melt butter; add onion, potatoes, apple and garlic. Cook 5 minutes, stirring often. Stir in sauerkraut, tomatoes, broth, sausage, caraway seed and pepper. Cover and simmer 30 minutes or until potatoes are tender. Makes 4 hearty servings!
Thaw frozen concentrates, then add to pineapple juice. Pour into empty milk carton and freeze. Take from freezer 3 hours or less before using; add 1/2 gallon ginger ale just before serving.
Cream together butter and shortening. Mix all ingredients together thoroughly. Bake at 350° for 20 minutes or longer. Use 3 cake pans.
Dissolve raspberry jello in 1 cup boiling water. Add 1 cup cold water. Divide in half and put one half in a 9 x 13-inch glass baking dish or large glass bowl. Chill until firm. To remaining half, add 2 tablespoons sour cream and whip. Pour on top of firm jello. Chill. Repeat with 4 remaining flavors, remembering to chill between each layer.
Pour boiling water over oatmeal and let stand while mixing the rest of the cake. Cream together sugar, brown sugar and butter. Add egg and mix well. Sift together flour, soda, cinnamon and salt; add to butter mixture. Add oatmeal mixture and vanilla. Bake in a greased and floured 9 x 13-inch pan at 350° for 30 to 40 minutes.
Brown pork chops. Put in casserole and cover with 1/2 can soup and milk. After 1/2 hour, use other 1/2 can soup. Bake covered at 350° another 1/2 hour. You will have a wonderful gravy.
Mix the first 4 ingredients in a saucepan; bring to a boil. Stir constantly over heat for 2 minutes. Add 1/2 cup of peanut butter until smooth. Add oatmeal. Drop mixture onto wax paper with spoon. (May add more oatmeal if needed to make easier handling.) Cool 15 minutes.
Heat oven to 350°. Place mini foil baking cups in miniature tins (36 total). Beat butter with mixer until creamy. On low speed, beat in sugar, eggs, melted chocolate, vanilla and salt. Gradually beat in flour. Divide batter into baking cups, using 1 level tablespoon per cup. Bake 10 to 12 minutes, until barely done. Press one candy, bottom side up, into the center of each tart until even with top. Cool in pans on wire racks 10 minutes. Remove from tins and cool.
In saucepan, combine soup, milk and cream cheese. Cook and stir over medium heat until smooth. Combine potatoes and onions; stir into soup mixture and pour into covered baking dish. Bake, covered, at 350° for about 1 1/4 hours or until potatoes are tender. Sprinkle with cheese and return to oven uncovered until cheese is melted. Heat the fried onion rings and place on top just before serving if desired.
Beat eggs and sugar for 10 minutes in electric mixer. Add lemon rind and baking powder. Add enough flour so dough will roll out and press with springla (Springerle) roller or press with designs. Cut shapes and sprinkle trays with anise seed. Lay out cookies on tray. Let sit overnight to dry. Bake at 300° until lower part is bright yellow. When cool, roll in powdered sugar. Store in tightly closed containers for up to 6 months.
Thaw concentrated limeade, pineapple and orange juices; combine in large container. Add water and sugar; stir until sugar dissolves. Chill well. Add ginger ale. Pour punch into punch bowl with block of ice. With toothpicks, fix maraschino cherries into centers of pineapple slices. Float pineapple, banana and lime slices on punch.
Bake cake mix as directed on box. Mix flour and milk thoroughly	and cook to a thick paste. Let cool. In large bowl beat sugar and margarine (room temperature) until fluffy. Add flour and milk paste a little at a time, beating after each spoonful. Add pecans and coconut. Icing will cover 3 layers and sides.
Combine soup and milk in a medium size mixing bowl (reserve half of mixture for top of casserole). Combine rice, mushrooms with liquid and half of onion soup mix with half of soup and milk mixture. Pour into a large greased casserole. Place chicken breasts on top. Pour reserved soup mixture over top and sprinkle with remaining dry soup. Cover with foil and bake at 350° for 1 hour. Remove foil and bake an additional 15 minutes. Serves 6.
Mix together the shortening and sugar and beat until creamy. Add egg and stir in mashed banana and sour milk. Sift together the flour, soda and salt and add to mixture. Pour in nuts and mix. Grease 2 loaf pans and line each with 2 thicknesses of wax paper. Pour batter into pans and bake about 1 hour in a 350° oven.
Combine rice and soups and pour into lightly greased 9 x 13-inch glass baking dish. Place chicken parts on top. Sprinkle onion soup mix over chicken. Seal with foil. Bake for 2 hours in 325° oven. Do not peek during baking.
Cream butter, shortening and sugar until light and fluffy. Add beaten eggs. Combine flour and baking powder. Add to creamed mixture. Gradually add milk. Stir in flavorings. Spoon mixture into prepared tube pan. Bake 1 1/2 hours at 350°. Remove from oven and add glaze.
Add shrimp to 3 quarts rapidly boiling salted water. Remove as soon as they turn pink and rise to the top of the water. Do not overcook. Peel and finely chop shrimp. Combine shrimp, cheese, lime juice, sour cream and parsley in a blender or food processor. Mix to a thick consistency. Season to taste. Spoon mixture into a mold or container. Refrigerate for 4 hours. Remove pate from mold to serving platter. Garnish with parsley. Serve with crackers or bread.
For Topping: In a small bowl, stir together powdered sugar and whipping cream. Divide evenly between two (9 x 1 1/2-inch) round baking pans. Sprinkle nuts and raisins evenly over sugar mixture.
Mix cake mix, oil, eggs and oranges together with an electric mixer and pour into a greased and floured sheet cake pan. Bake at 350 degrees for 30 minutes. Cool completely.
Cut squash into 1-inch pieces and cook until tender; drain. Fry bacon until crisp and drain on paper towels. Put all ingredients except bread crumbs in shallow baking dish. Sprinkle bread crumbs on top. Bake at 350° for 40 minutes.
Squeeze lemons. Mix all ingredients. Add ginger ale to punch bowl as needed. Serves 150.
Place meat in oil with onions and celery. Cook slowly until light brown; drain off oil. While meat is browning, heat rest of ingredients, stirring and simmer for 10 minutes. Place in a 13 x 9-inch pan or dish. Bake at 325° for 1 1/4 hours, uncovered. Baste every 20 minutes. Pour sauce over chicken. Bake.
Soften gelatin in cold water. Add sugar, salt and hot water and stir until dissolved. Add vinegar and lemon juice. Cool. Rinse mold in cold water. When gelatin begins to slightly thicken, add vegetables. Pour in mold. Chill in refrigerator until firm. Unmold on lettuce or salad greens. Serves 6.
Slice strawberries and put sugar on them. Let them set an hour or overnight. Make pie crust. Sprinkle flour on the bottom of pie crust. Put in strawberries and cover with crust with slits in it. Before putting on top crust, put some butter on top of the strawberries. Cook until crust lightly brows at 400°.
Make syrup of sugar, water, cinnamon and nutmeg. Add butter; heat until melted. Set aside. Mix flour, salt and baking powder; cut in shortening until crumbly. Add milk; stir until moistened. Roll dough 1/4-inch thick on lightly floured surface. Spread shredded apples on dough. Sprinkle with 1/2 cup sugar, cinnamon and nutmeg mixture. Roll up like a jelly roll; cut into 1-inch slices. Place in greased 13 x 9-inch pan. Pour syrup over rolls. Syrup will be absorbed in baking. Bake for 35 to 40 minutes in a 350° oven. Serve warm with cream.
Combine ingredients; place in freezer and stir several times over a 24 hour period. This will keep in freezer for several weeks. Remove from freezer about 1/2 hour before serving. After almost set, you can put in little cups and return to freezer.
Preheat oven to 350°. Cook broccoli according to package directions; drain and place in well-buttered 9 x 13-inch baking dish. Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice, curry powder and cheese. Pour over chicken. Top with bread crumbs. Bake 25 to 30 minutes.
Instead of water, mash berries. Mix everything by hand and pour in a Bundt cake pan. Cook at 350° for 40 to 50 minutes.
Cook cake mix in a sheet pan. Cut in 1-inch squares. Crumble slightly in large punch bowl. Pour pineapple evenly over cake. Mix pudding and pour over pineapple. Let set for a few minutes. Spoon cherry filling evenly over pudding. Spoon whipped topping over filling. Chill 20 - 30 minutes.
To mayonnaise, add sugar. Add vanilla. Mix together. Put flour, soda and cocoa together in the sifter. Put in, a little bit at a time, and add milk too at sometime, until all are mixed together. Pour into 9 x 13-inch cake pan (greased). Bake at 350° for about 45 minutes.
Brown ground chuck, onion and green peppers together. Add pepperoni, mushrooms and Ragu spaghetti sauce. Boil noodles while preparing sauce. Drain noodles and mix all ingredients in large flat pan, like a sheet cake pan. Heat in 350° oven for about 30 minutes. Add cheese to top after heating; brown a few minutes to melt cheese. For cheese lovers, grate extra Mozzarella and add to sauce mixture before heating.
Place meat, onion and garlic in a 2-quart glass casserole. Cover with glass lid or wax paper. Microwave 8 to 10 minutes on High. Stir in broth, mushrooms and chives.
Grease crock-pot well with margarine. Layer bread cubes and shredded cheeses in crock-pot. Mix together eggs, evaporated milk, milk and salt. Pour over bread and cheese in crock-pot. Cover and cook on low heat setting for 2 1/2 to 3 hours. Serve hot.
Soak mushrooms in warm water to cover for 30 minutes; drain and reserve 1 cup liquid. Cut off and discard stems and dice caps. Set aside. In a 3 quart pot, bring broth, wine, reserved mushroom soaking liquid and mushrooms to a boil. Cook for 3 minutes. Add tomato and cook for 1 minute. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly. Remove from heat and slowly drizzle in egg, stirring constantly. Season with sesame oil, salt and pepper. Sprinkle with green onion. Tip: To peel tomato, blanch in boiling water for 30 seconds, then rinse in cold water before stripping off skin. Cut tomato in half crosswise. Gently squeeze each half to remove seeds before dicing. Makes 4 to 6 servings.
*For reduced fat, use nonstick pan. Remove chicken skin and reduce oil to 2 tablespoons.
Combine first six ingredients in pot and bring to a boil. Simmer for 5 minutes. Melt butter and add flour. Add to corn. Mix well and serve. Top with Parmesan cheese.
Mix together, then add the Eagle Brand milk. Press in an 8 x 8-inch square pan. Makes 1 batch.
Grease and flour 8 x 4 x 5-inch loaf pans. Pour into 2 small loaf pans. Bake at 350° for 45 to 50 minutes.
In large ovenproof pot, mix onion soup with enough water to fill bottom of pot. Add chicken parts. Bake at 350° until chicken is about done. Remove from oven. Add soups, water and rice. Mix together well. Return to oven and bake until rice is done.
In a large skillet cook ground beef and onion until meat is browned and onion is tender; drain off fat. Stir in beans, soup, 1/4 cup water, salt and pepper. Turn mixture into a 1 1/2-quart casserole. In a covered pan cook potatoes in boiling salted water just until tender; drain. Mash while hot; stir in egg. Add enough milk to make potatoes fluffy, yet stiff enough to hold their shape. Season with salt and pepper. Drop potatoes in mounds atop meat mixture. Sprinkle with cheese. Bake, uncovered, in a 350° oven for 25 to 30 minutes or until heated through. Makes 4 to 6 servings.
Boil whole squash in salted water just until tender. Cool; split lengthwise and scoop out pulp. Saute onion and celery in butter. Add remaining ingredients and squash pulp. Stuff shells with this mixture; top with grated cheese and paprika. Bake for 20 to 30 minutes in 350° oven.
Stew chicken breasts in salted water, about 30 minutes. Remove skin and bones, cut into small pieces, set aside and save broth. Saute onion and green peppers in butter. Add pimento, mushroom soup, 1/2 can chicken broth, salt and pepper. Keep on warm or low heat. Boil spaghetti in chicken broth until tender, drain. Add chicken pieces, spaghetti, drained, and sharp cheddar cheese to mixture in skillet. Stir mixture on low heat until cheese melts; pour in 13 x 9 inch casserole dish. Top with medium cheddar cheese and bake at 350 degrees for 20 minutes.
Combine cream cheese and Cheddar in bowl of food processor, fitted with steel blade. Process until blended. Add pepperoni and sun-dried tomatoes. Pulse until well mixed. Form into a ball and roll in ground pecans.
Sprinkle ribs with salt and pepper to taste. Place in shallow pan. Bake 1 1/4 hours at 350°. Pour off fat. Mix remaining ingredients and let stand to blend flavor. Pour over ribs. Bake 45 to 50 minutes, basting frequently to glaze ribs.
Cook beef or chicken in an iron skillet until browned. Add seasoning, beans and tomato sauce. Cook until hot. Sprinkle cheese over meat. Spoon corn bread batter over cheese. Bake in a 350° oven for 25 to 30 minutes or until corn bread is done.
Mix and press into bottom of 9 x 13 baking dish. Bake at 350° for 20 minutes.
Clean and batter chicken breasts with flour, salt and pepper. Butter a casserole; place chicken in it and bake for 30 minutes. Then pour Pet milk mixed with cream of chicken and cream of mushroom soup over chicken. Bake 30 minutes more. Sprinkle grated Cheddar cheese over and bake until cheese melts.
Drain zucchini well and combine with sugar, oil, eggs and vanilla in	a large bowl. Sift flour, soda, salt and cinnamon together.	Add to zucchini mixture and blend well. Stir in nuts, rind and raisins. Divide batter into two well greased 9 x 5 x 3-inch loaf pans. Bake in preheated 350° oven for 70 minutes	or until wooden pick inserted in center comes out clean. Cool in pans 10	minutes. Remove from pans and cool thoroughly on wire racks.
Slice potatoes thin and boil until tender in small amount of water. Brown onion in butter. Add milk, onion and corn to the potatoes. Do not drain potatoes. Makes enough for 3 to 6 people.
Mix the yeast, warm water and 1 teaspoon sugar in a small glass bowl; set aside (do not use plastic!). Mix 1 cup sugar, margarine, salt and boiling water together until margarine melts. Add the cold water and beaten eggs to the sugar-water mixture. When cool, add yeast mixture. Adding about 1 1/2 cups at a time, sift about 8 cups of flour into yeast mixture. Dough will be slightly sticky. Oil dough and let rise double. Punch down; let rise a second time. Punch down and roll out onto floured board.
Mix ingredients together and over medium heat, stir until mixture is hot and mixed. Pour into uncooked pie shell. Cover with pie crust (cut into strips or whole vented). Bake for 10 minutes at 450°; reduce to 350° and bake 40 minutes.
Sprinkle crumbs on bottom of rectangular cake pan. Chill until very cold. Mix jello, sugar, boiling water and lemon juice. Chill until partially thick. Add evaporated milk; beat until thick. Add to thickened jello mixture; spread over chilled crumbs and sprinkle lightly with crumbs. Refrigerate until ready to serve.