HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage in a large skillet. Do not drain. Sprinkle in flour and stir over medium heat until all the whiteness is gone. Add the milk and stir constantly until thick, adding the salt and pepper as you stir. Add more milk if it gets too thick. Serve over hot biscuits. Makes 2 to 4 servings.
Cook macaroni in large pot of boiling water until tender, but firm. Drain in colander. Rinse with cold water. In large bowl, combine macaroni, onions, tomato, green pepper and sliced olives. Toss lightly. Add enough fat-free salad dressing. Toss lightly; salt and pepper to taste! Place in refrigerator. Chill for 30 minutes.
Combine first 9 ingredients in Dutch oven; bring to a boil. Cover. Reduce heat and simmer 20 minutes. Cook bacon until crisp. Remove bacon, reserving 3 tablespoons grease. Crumble bacon; set aside. Add flour to grease in skillet; stir until smooth. Cook for 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly until thickened and bubbly. Gradually add milk mixture and bacon to potato mixture. Simmer, uncovered, for 15 minutes. Makes 2 quarts.
In largest bowl of electric mixer, cream one cup of the butter with shortening and sugar until mixture is fluffy. Add eggs, one at a time, beating well after each addition. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk. Add vanilla and stir in pineapple and juice. Blend well.
Preheat oven to 350°. Grease and flour an 8 x 4-inch baking pan. Place brown sugar, water, raisins, oleo, cinnamon and cloves in a heavy-bottomed saucepan and bring to a boil. Cook gently for 5 minutes. Remove from heat. Let cool until mixture is warm to your finger. Sift together the flour, salt, baking powder and baking soda. Add them to the cooled sugar mixture, beating until no drifts of flour are visible and batter is smooth. Stir in walnuts. Spread evenly in baking pan. Bake 25 to 30 minutes, or until cake tester comes out clean. Let cool in pan for 10 minutes. Turn onto rack to cool completely.
Mix lemon pie filling and Cool Whip. Then add to the rest of the ingredients. Add 1 c. of mini-marshmallows. Mix well and chill.
In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in the eggs. Combine flour, cocoa, salt and baking soda. Gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2 inches apart on ungreased baking sheets. Bake at 375° for 7 to 9 minutes. Do not overbake. Yield: 3 dozen.
Bring rice, milk and cream to a boil; cover and cook until most of milk is absorbed and rice is tender. Add all other ingredients, except egg yolks and whole eggs. Stir some of the rice mixture into eggs and pour egg mixture into rice mixture and stir. Pour into 2-quart buttered casserole and bake at 350° for 30 minutes. Serves 8 to 10.
Brown hamburger and onion. Drain grease. Put cabbage on top and pour 1/2 c. of water over and sprinkle with soy sauce. Cover and simmer 15-20 minutes. Add crumbed noodles and flavoring and 1/2 c. water. Sprinkle with soy sauce. Stir. Cover and simmer for 10 minutes or until noodles are cooked. Stir often. I use more hamburger if I want leftovers. Adjust cabbage quantity for your taste. Quick and easy recipe.
Mix flour, salt and cream of tartar in heavy pan. Add water, oil and food coloring, subject to color. Heat for 3 minutes, then knead. Store in airtight containers.
Brown ground beef, celery, onion and pepper. In large boiler, combine remaining ingredients. Bring to a boil. Drain beef mixture and add to boiler. Cook until potatoes are soft on low heat, approximately 1 hour.
Cook cabbage leaves in boiling water for 5 minutes and then drain. Combine ground beef, bread crumbs, onion, eggs and seasonings. Shape into rolls and wrap with cabbage leaves. Pour soup into skillet and add cabbage rolls. Cover and bring to a boil. Simmer 35 minutes, spooning sauce over rolls occasionally.
Grease 8 x 8 baking dish. Put rice in bottom of dish. Sprinkle seasoning on top. Pour chicken broth over rice. Put chicken breasts on top of rice. Cover with can of soup. Bake at 350° for 1 hour.
Brown ground beef. Add all other ingredients; cook slowly, stirring to prevent burning, about an hour or cook in crock-pot. Serve over rice.
Clean potatoes and quarter; cut into 1/4-inch thick. Place potatoes in mixing bowl. Add 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss potatoes and lay flat on jelly roll pan; sprinkle with cheese mixture. Place in 400° oven for 20 to 30 minutes. Flip occasionally with pancake turner to prevent sticking. Serves 4.
Beat sugar, eggs, salt and lemon peel until mixture thickens. Add flour gradually until mixture is thick but not dry. Roll into small balls, making a peak at the top of each cookie. Brush with beaten egg and top with an almond sliver. Bake at 325° for about 20 minutes.
Cook and cool Rice-A-Roni according to package. Add remaining ingredients; mix and enjoy.
Mix cheese, butter and flour with a fork. Form into a ball. Flatten the ball and place an olive in the center and wrap the dough around it sealing the olive inside. Freeze these cheese balls. Bake at 400° for 10 to 12 minutes.
Heat oven to 350°. Grease bottom only of loaf pan, 9 x 5 x 3-inches. Beat all ingredients in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 4 minutes. Spread in pan. Bake until wooden pick inserted in center comes out clean, about 55 minutes.
Grease casserole dish. Drain peaches and put in casserole. Combine sugar, flour, butter and salt. Mix until flaky. Put mixture over peaches. Preheat oven to 375° and bake for 10 minutes, until golden brown.
Drain kidney and butter beans slightly. Saute bacon; add beef and onion. Fry until brown. Drain off fat. Mix with other ingredients. Bake uncovered for 1 hour at 325° or cook in crock-pot early in the morning.
Mix together in saucepan the sugar and tapioca. Stir in water and rhubarb. Bring to a boil 1 minute, stirring constantly. Place in baking dish. Dot with butter and cinnamon. Drop spoonfuls of biscuit dough onto hot fruit. Bake at 400° for 25 to 30 minutes. Serve warm with cream.
Combine dry ingredients. Add onion and mix together. Add buttermilk and shortening. Mix together. But do not beat. Bake 30 minutes at 350° in an iron skillet.
Melt the chocolate with oleo. Add sugar, milk and salt. Cook until slightly thickened, then cool.
Mix all the above. Separate crescent rolls. Put some of chicken mixture in center of triangle of crescent roll and place another crescent roll on top and pinch together. Place bundles on cookie sheet. Melt 5 to 6 tablespoons of butter and spread over crescent rolls. Crush 1/2 cup of corn flakes and spread over rolls. Bake at 350° for 25 minutes or until brown. Heat the other 1/2 can of chicken soup with 1/4 cup water and serve over bundles.
Mix all ingredients together well. Using a fork, spread meat mixture on slices of bread or Subway buns or hamburger buns out to all edges. Place on baking sheet. Bake in oven at 425° for 10 to 12 minutes or until meat is done through. (Bottom of bread will be toasted.) Remove from oven and cover with slices of cheese. Return to oven for a minute or two until cheese melts. Serve immediately.
Clean and wash all fruit. Cut fruit into bite size pieces. Add orange juice and toss. In another bowl, mix raisins, nuts and cinnamon. Spoon fruit salad into 10 small bowls. Sprinkle one teaspoon of raisin nut mixture over each fruit salad. Makes 10 servings.
Add all ingredients except peaches in a saucepan. Mix together with mixer. Heat just until sugar dissolves over low-medium heat. Let cool down to room temperature. Add peaches; stir and freeze in 4-quart electric churn for 30 to 40 minutes.
Cook raisins in 2 cups water. Drain and reserve liquid. Blend next 5 ingredients. Stir into raisins. Add remaining ingredients including raisin liquid. Mix well and pour into a 9 x 9-inch pan or Bundt pan. Bake at 350° until toothpick comes out clean when inserted in top. Makes 18 servings. Each 1 bread, 1 fruit plus 2 fat exchanges.
Brown ground beef and onion. Mix together for the sauce the skim milk, cream soups, enchilada sauce and green chilies.
Mix first 5 ingredients and cook over medium heat until thick. Remove from stove and add oleo or butter, coconut and vanilla flavoring. Stir well, then pour into 8 or 9-inch baked pie shell (crust). Top with beaten egg whites saved from egg yolks. Sprinkle coconut on top. Brown in 350° oven.
Mix sugar, syrup, water, salt and butter. Cover and bring to a boil. Remove cover. When mixture reaches soft ball stage, add peanuts. Stir frequently to prevent scorching. Cook to hard crack stage.
Mix lemon juice, cream cheese, condensed milk and vanilla at medium speed until well blended. Pour into pie crust. Chill for 3 to 6 hours. Top with cherries. Slice and serve.
Mix together the beef, crumbs, milk, egg, soup mix, salt and nutmeg. Shape meat mixture into 40 balls. Place 20 at a time in a 13 x 9 x 2-inch dish. Cover with wax paper. Microwave at High (10) for 7 to 9 minutes, rotating dish half turn after 4 minutes. Remove meatballs from dish; keep warm, reserving meat drippings. Repeat for other 20 meatballs. To 1/4 cup drippings in dish, add flour, stirring until smooth. Gradually stir in milk and brown Bouquet sauce. Microwave at High (10) for 4 to 5 minutes, stirring every minute, until thickened. Add sour cream; stir well. Return meatballs to dish, mixing to coat evenly. Microwave at High (10) for 1 to 2 minutes, until hot. Serve over noodles or rice.
Sift cocoa and sugar together. Set aside. Melt butter and cheese together (microwave is great). Pour melted butter and cheese over sifted cocoa and sugar. Mix well. Add nuts and mix. Spray jellyroll pan with Pam. Pat mixture in pan. Place in refrigerator to set. Cut into squares.
Bring the water to a boil and add it to all of the other ingredients. Beat until it is very fluffy.
Mix all ingredients in blender. Serve as dip for shrimp, crab or lobster.
Layer the asparagus, 1/2 chips and 1/2 cheese; repeat. Put soup on top. Bake at 350° for 45 minutes, uncovered.
Bake pie shell at 450° for 10 minutes. Cover raisins with boiling water; let stand 5 minutes; drain. In mixing bowl, combine sugar, cinnamon, salt and cloves. Stir in sour cream, eggs and lemon juice. Stir in raisins last.
Pour milk and pie filling into large bowl; beat with wire whisk until well blended, about 1 minute. Let stand for 5 minutes.
Break cauliflower into small pieces. Dice heart of cauliflower. Cut broccoli bite size including heart. Dice onion; chop pepper.
Wash and scrub potatoes (amount is up to you; leave skins on). Prepare baking dish with Pam spray. Put first layer of potatoes in dish. Sprinkle with salts and pepper (amount depends on you). Layer more potatoes and sprinkle with salts and pepper. Place patties of margarine over top of potatoes. Lightly cover with plastic wrap, being sure to leave 1 end open for steam to escape. Microwave on High for 8 to 10 minutes; stir. Microwave for 8 to 10 minutes more, until tender. Serve hot.
Mix nutmeg, cinnamon, vanilla, eggs, milk and brown sugar together. Dredge the bread through mixture. Place on hot griddle. Cook until brown. Turn bread over and cook until brown.
Grease a 13 x 9-inch baking pan. In a large saucepan, stir together the brown sugar and honey. Bring to a boil, stirring constantly. Stir in peanut butter until smooth. Set aside 1/3 cup dried fruit bits. Stir in cereal and remaining mixed fruit bits until well coated. Spread into prepared baking pan. Press reserved 1/3 cup dried fruit bits onto surface. Cool; cut into bars.
In a bowl, combine cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of 2 greased 9-inch pie plates.
Combine all but nuts in saucepan. Bring to a full boil on high heat, stirring constantly. Reduce heat and boil 3 minutes, stirring constantly. Add peanuts; beat until thickened. Drop by teaspoonfuls onto waxed paper. Makes 15 to 20 pieces.
Mix as a pastry crust. Mixture will be loose. Put in bottom of a greased 9 x 13-inch pan. Bake at 325° for 20 minutes or until light brown.
In medium bowl combine soup, broccoli, tomato, sour cream and mustard. Cover and refrigerate at least 4 hours before serving. Serve with crackers and vegetables.
In mixing bowl cut butter into flour until crumbly; stir in 3/4 cup of the peanuts. Press mixture evenly over bottom of a 13 x 9 x 2-inch baking dish. Bake in 350° oven for 20 minutes; cool. In a small mixer bowl beat cream cheese on low speed of electric mixer until fluffy; beat in powdered sugar and half of the thawed whipped topping. Spread over crust; chill. In large mixer bowl combine both pudding mixes and milk, beat with rotary beater 2 minutes. Spoon a top of cream cheese layer in dish. Chill or freeze until firm, several hours or overnight. Top with remaining thawed whipped topping. Sprinkle with grated chocolate and remaining chopped peanuts. (If frozen, let stand 10 to 15 minutes before serving.)
Combine first 7 ingredients. Bake in sprayed 9 x 13-inch pan at 350° for 30 to 40 minutes.
Core apples. Do not peel. Make cuts down the sides of the apples to allow them to breathe. Place in shallow baking dish. Place red candies into each apple. Microwave on High until tender (4 to 6 minutes). Serve in decorative dessert dish topped with ice cream.
With no white on the rind, blot dry with paper towels. Put rind into a quart jar. Add 2 cups of vodka, screw on top and store for 2 days in a cool, dark place. Remove peel, add sugar and shake until sugar dissolves. Add 1 cup vodka and stir. Close jar and store again for 1 week at least.
Put all fruit and peel through a grinder or food processor. Add sugar to taste. Refrigerate several hours. Serve as a sauce with ham, turkey or as a salad.
Cook potatoes and onions until tender; add salt and oleo. Cook 2 minutes. Add milk. Do not cook.
Make cake according to directions. Put 1/2 the batter in a greased 9 x 13-inch pan. Bake for 25 minutes or until "just" done. Meanwhile, melt milk, caramels and oleo. Remove cake from oven and cool a little. Pour melted caramel mixture over cake. Top with chips and nuts. Dot remaining 1/2 of batter on top. Return to oven for 20 minutes at 350°.
Brown meat and onion; drain off fat. Mix chili into meat mixture. Line bottom of baking dish with flour tortillas. Pour meat and chili mixture on top of tortillas; repeat layers until all gone. Top with cheese. Bake at 350° for 30 minutes.
Combine white chocolate and peanut butter chips in a 2-quart glass bowl. Microwave on 50% power for 4 minutes or until melted; mix well. Stir in peanuts and potato sticks.
In large heavy pot, saute garlic and onion in oil. Add all other ingredients except peas, macaroni and cheese. Bring slowly to a boil, lower heat and simmer 1 hour, stirring often. When vegetables are tender, add peas, macaroni and cheese. Remove from heat and let stand 20 minutes. Serves 8 to 10. Freezes well.
Soften cheese; grate the Cheddars or buy it already grated. Add ingredients to all cheese. Mix with hands. Roll into 2 large or 4 small rolls. Refrigerate before cutting.
Mix together the condensed milk and undiluted lemonade. Slowly stir in Cool Whip, then the juice from 1 lemon. Blend well. Spoon into pie shells. Store in refrigerator until ready to serve.
Put all ingredients in blender; mix well. Pour in unbaked pie shell and bake 45 minutes at 375°.
Grease a Bundt pan; then sprinkle with the chopped nuts on bottom of pan. Arrange rolls evenly over the nuts. Sprinkle dry pudding over the rolls. In a small bowl, combine sugar, melted margarine and cinnamon. Cover rolls with the sugar mixture. Place in a cold oven to remain overnight. In the morning, remove rolls from oven. Preheat oven to 350°. Return rolls to oven and bake for 25 minutes. Serves 10 to 12.
Put all ingredients in food processor. Process until chunky. Keeps for	several weeks in refrigerator.	Serve with baked tortilla chips for great nonfat snack!
Melt butter and marshmallows in a double boiler. Blend in food color and vanilla. Pour over cornflakes and mix very lightly with a fork (do not crush the corn flakes). Drop by teaspoon, a small amount on a cookie sheet or plate. Decorate with 3 red hots on each "holly leaf".
Drain broccoli, combine ingredients, mix well. Spoon into 2-quart casserole. Sprinkle with cracker crumbs. Bake uncovered at 350° for 30 minutes.
Preheat oven to 350°. Combine flour, oats, baking soda, cinnamon and salt. Cream butter. Add sugars, beating until fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin; mix well. Stir in morsels. Drop by spoonfuls onto lightly greased cookie sheet. Bake for 15 minutes.
Combine sugar and flour in a large bowl. Add eggs and buttermilk; stir until blended. Stir in butter and vanilla. Pour into unbaked pastry shell. Bake at 350° for 45 minutes or until set. Cool on wire rack. Yield: one 9-inch pie.
Measure and sift together flour, soda and salt. Cream margarine; add sugar. Add eggs and vanilla; stir until thoroughly mixed. Stir in mashed bananas. Fold in dry ingredients and nuts. Place in a well-greased bread pan (2) or 4 small bread pans. Bake at 350° for 55 to 60 minutes.
In a skillet, put tomatoes. Add corn. Stir. Add pepper and salt, butter and oil. Stir well. If desired, you can add leftover chopped chicken and then add 1 tablespoon basil and 1 teaspoon nutmeg. Stir well. Add 1/2 cup grated Parmesan cheese. Let cheese melt. Stir well.
Grease cookie sheet. Beat egg white until stiff; fold in brown sugar and pecans. Mix, then spoon out on cookie sheet. Put in oven at 450° for 1 minute. Turn oven off. Let set 12 minutes.
Brown onion, garlic and meat. Add to next 7 ingredients; simmer 1 hour. Cook lasagna noodles as package directs and drain. Put a little sauce in 9 x 13-inch pan and then layer noodles, sauce, sour cream, cheese, etc. End with sauce and top with Mozzarella and Parmesan. Bake at 300° for 35 minutes.
Scald milk with margarine in pot (do not boil) or double boiler. Beat eggs, sugar and flavoring with electric mixer. Pour milk/margarine over this mixture and beat. Pour in pie shells. Bake 10 minutes at 450°; turn down and bake 10 to 15 minutes at 350°.
Combine soup, chilies and onion. Cook on low 15 minutes. Remove from heat. Add sour cream. Fry tortillas. Fill with mixture and a sprinkle of cheese. Roll separately and put in oblong cake pan. Pour remaining sauce over rolls and sprinkle remaining cheese on top. Cook at 350° for 30 minutes.
Flour chicken. Saut in oil until golden brown, add onions, tomatoes, water, seasoning and all other ingredients. Simmer until tender.
Heat oven to 350°. Grease an 11 x 7-inch pan. Mix flour and baking powder. In a large bowl, beat butter and confectioners sugar with electric beater. Beat in egg and lemon peel. Mix on low and gradually add flour. Remove 2/3 cup of dough.
Cream eggs and sugar. Sift dry ingredients and add to creamed mixture, mixing well. Pour in greased 9 x 13-inch pan. Sprinkle with powdered sugar while warm. Bake at 375° for 30 to 35 minutes.
In 9 x 13-inch pan, spread onion soup mix. Spread 1 cup rice over top. Over that place chicken. Add mixed water and soups. Cover with foil. Bake at 350° for 1 hour. Remove foil and brown for about 20 minutes.
Combine cream cheese and sugar in mixing bowl; mix well. Add pineapple, rice, pecans, salad dressing and marshmallows; mix well. Fold in whipped cream gently. Yields 10 servings.
After raisins are cooked down, add cream, then add sugar and flour, mixed. Cook until partly thick and add vanilla and butter. Pour in baked shell and add meringue and bake 10 to 15 minutes at 375°.
Prepare cake mix as directed on box. After it cools, crumble up in large bowl. Pour over cake your prepared instant pudding, then add pineapple, sliced bananas, nuts, cherries and top with Cool Whip.
In large saucepan, combine all sauce ingredients; bring to a boil. Reduce heat; simmer 10 to 15 minutes. Pour sauce over meat. Turn to coat. Cover; refrigerate 8 hours or overnight, turning occasionally.
Cube chocolate cake. In a 3-quart size trifle bowl, layer half the cake cubes, 2 cups chocolate pudding, 1 cup whipped cream and half Heath bar pieces; repeat layers.
Mix stuffing, butter and water lightly and put half in buttered 9 x 12-inch dish. Mix next 5 ingredients and put in casserole over stuffing mixture. Cover with remaining half of stuffing mix. Beat eggs and milk; spread over casserole. Cover with foil and refrigerate overnight. Take out 1 hour before baking. Spread mushroom or mushroom-chicken soup over top. Bake at 325° for 40 minutes, uncovered. Sprinkle with grated cheese and return to oven for 8 minutes.
Use a food processor or hand grater to grate the zucchini. Saute in the margarine and Creole seasoning. Cover and let the zucchini set in its juices. Umm delicious!
Combine all except pecans and beat. Stir in nuts and pour into crust. Place nut halves on top. Bake 1 hour at 350°.
Combine all ingredients. Place in large casserole. Top with cheese and crushed potato chips. Bake for 30 minutes at 350°.
Salt and pepper chicken. Dip each piece in melted margarine and coat with finely crushed potato chips. Place in baking pan and bake at 350° for one hour.
Beat egg whites until foam is stiff. Gradually add sugar. Continue until egg whites form stiff peaks. Add vanilla, then nuts. Drop on greased cookie sheet. Bake at 250° for 40 minutes or until light or golden brown.
Mix all ingredients together. Drop on greased baking sheet. Bake at 350° for 10 to 15 minutes. Yields 12 to 18 cookies.
In a slow cooker, mix cream of mushroom soup, dry onion soup mix, brown gravy mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on high setting for 3 to 4 hours or on low setting for 8 to 9 hours.
In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes; bring to a boil. Reduce heat, cover and simmer for 15 minutes or so, until potatoes are tender. Stir in chicken, salt and pepper. Combine flour and milk until smooth. Stir into pan; add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.
Mix above ingredients well and pour in pie shell. Bake at 350 degrees for 10 minutes.
Dredge steak in flour. Brown well on both sides in hot fat. Place meat in 1 1/2-quart casserole. Pour off excess fat. Scrape up brown drippings left in pan and add to meat. Sprinkle onion, parsley, salt and pepper over all. Add tomato sauce. Cover and bake in oven at 350° for 1 1/2 hours. Makes 4 generous servings.
In a large mixing bowl, cream butter and sugar. Add eggs to mixture. Combine flour and baking powder. Add to butter mixture alternately with milk. Add flavoring and mix well. Place dough on floured board and knead to cutting consistency. (Add up to 1/4 cup flour, if needed.) Roll dough to 1/2-inch thick and cut as biscuits. Place on an ungreased cookie sheet and bake at 350° for 12 to 15 minutes. Makes 3 dozen.
Mix all together, except the eggs. Let stand in fridge until chilled or overnight. Before serving, add chopped tomatoes, head of lettuce and eggs.
Prepare lemon Jell-O according to package directions. Pour into 9 x 5 x 3-inch loaf pan. Chill until set. Drain fruit cocktail, reserving syrup. Place syrup in a saucepan. Bring to a boil; remove from heat. Combine cold water and unflavored gelatin. When gelatin is softened, add to hot syrup. Stir until gelatin is completely dissolved. Add cottage cheese. Add drained fruit cocktail. Mix well. Spoon over chilled lemon gelatin. Chill until set. Prepare strawberry gelatin according to directions. Pour over cottage cheese mixture. Chill until set. Unmold onto lettuce-lined serving platter. Makes 8 servings.
Mix all ingredients, cover with lemon juice and stir. Heat until hot. Serve with saltines or tortilla chips, hot or cold.