HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter the bread with 1/2 cup butter. Brown mushrooms and onion until tender in 3 tablespoons butter. Brown sausage and drain. Grease a 9 x 13-inch casserole. Layer 6 slices of bread, 1/2 mushroom mixture, 1/2 sausage and 1/2 cheese. Repeat layers. In a mixing bowl beat together eggs, milk, mustards, nutmeg and pepper. Pour over casserole. Cover and refrigerate overnight. Sprinkle parsley on top. Bake at 350° for 1 hour. (Can be prepared up to 24 hours in advance.)
In a large mixing bowl, combine the ground beef, red and green peppers, bread crumbs, Dijon mustard, chili powder, hot pepper flakes, onion powder, garlic powder, paprika, black pepper, dried basil, thyme and egg. Mix well. Shape the mixture into 4 patties. In a skillet, heat 1 Tbsp. of the oil. Saute Salisbury steaks, about 5 minutes on each side, until golden brown. Remove from pan and keep warm in oven. In the skillet, heat the remaining 1 Tbsp. oil. Saute the red onions for 3 minutes. Add the apple juice and honey. Saute until onions are golden brown. Serve relish over Salisbury steaks.
Bring hamburger and onion. Drain off grease. Cook spirals according to package directions and drain off water when done. Return to pan and add onion and hamburger mixture. (Be sure everything is drained well.) Add spaghetti sauce and mix well. Cover the bottom of a casserole dish with this mixture. Then cover with a layer of cheese. Make a second layer of meat sauce and top with remaining cheese. Cook at 350° until cheese is lightly brown and sauce bubbles.
Cut crust from bread. Cut each piece into 4 pieces. Mix together the margarine and garlic salt. Dip each slice of bread into margarine mixture and roll in cheese. Place on a baking sheet and bake in a 425° oven for 8 to 10 minutes. Cool. Store in an airtight container.
Beat cream cheese and sugar together until creamy. Add eggs. Add remaining ingredients and mix well. Pour into 9X13 greased pan or baking dish. Bake at 350 degrees for 1 hour.
Cream shortening, sugar and eggs. Add flour and spices gradually. Add milk and vanilla. Chill dough a few minutes. Roll out 1/2-inch thick on floured board. Cut out and bake.
Melt cheese and butter. Add vanilla. Sift cocoa and powdered sugar together and add to cheese mixture. Mix and add nuts and pour into 9 x 13-inch cake pan. Allow to cool before cutting.
Dissolve Jell-O in boiling water. Add frozen strawberries and stir until dissolved. Pour into a baked 9-inch pie shell. Put in refrigerator and when it sets, spread lite Cool Whip on top. Mixture will jell quickly.
Mix first 5 ingredients together and chill overnight. Hollow round Hawaiian bread and fill just before serving. Serve with crackers and leftover chunks of bread.
Mix peanut butter, margarine & sugar well. Roll into balls. Let set on waxed paper until chocolate mixture is ready. Melt chocolate and wax over hot water. Dip balls one at a time and place on waxed paper.
Lay crackers side by side on cookie sheet to fill. Boil butter and sugar 2 minutes while stirring. Add pecans and pour over crackers. Bake at 350° for 10 minutes. Cool and cut or break into pieces.
Peel and pit avocado. Peel and coarsely chop garlic. Place avocado and garlic in food processor or blender and puree until smooth. Transfer to serving dish and blend in salsa, sour cream and lime juice. Serve with chips, vegetables or chunks of sourdough bread. Makes about 3 cups.
Preheat oven to 350°. In a large skillet, brown ground beef and onions. Drain fat; stir in Mexe beans, tomato sauce, green chilies and taco seasoning. Layer 1/2 the tortillas on bottom of an 11 x 7-inch baking dish. Spread 1/2 the mixture of meat over and sprinkle with 1/2 the cheese. Repeat 1/2 the layers. Bake 30 minutes. Let stand 10 minutes before serving.
Place pineapple in a large saucepan. Add jello and heat until jello dissolves. Remove from heat. Cool slightly. Add remaining ingredients and blend thoroughly. Pour into mold or bowl. Chill.
Prepare gelatin per box directions, using 3 1/2 cups water. Combine cranberry sauce, pineapple and walnuts; add to gelatin. Congeal in refrigerator. Mix cream cheese and confectioners sugar in a bowl. Spread over gelatin mixture. Serve.
The night before, place frozen rolls in a Bundt or tube pan sprayed lightly with Pam. Melt 1 stick butter or margarine and pour over rolls. Mix together all dry ingredients and pecans. Spread over rolls and butter. Cover with towel and let set overnight (not in refrigerator).
Brown beef and drain. Place in bottom of casserole dish. Pour frozen vegetables over beef. Spread soup over top. Cover with aluminum foil. Bake at 350° for about 3 hours.
Boil green beans for about 10 minutes. Add ingredients and then cook for 10 more minutes on medium temperature.
Combine sweet potatoes and bananas. Add milk and mix well. Add brown sugar, eggs and salt. Mix well. Spray 8 (1/2 cup) custard cups. Arrange cups on baking sheet. Combine sugar and cinnamon. Sprinkle on top of mixture in each cup. Bake in 325° oven for about 35 minutes or until a knife inserted comes out clean. Serve warm. Serves 8.
Crust: Combine crumbs, sugar and butter. Blend well and press into 9-inch pie shell. Or microwave in a glass plate on High for 2 to 2 1/2 minutes. Rotate dish each minute. Crust may also just be chilled.
Brown sausage and drain. Butter bottom only of glass baking dish. Butter tops of bread and place in glass baking dish with buttered sides up. Sprinkle drained sausage over bread. Sprinkle cheese over sausage. Beat the eggs together with half and half. Pour over cheese. Cover with plastic wrap and refrigerate overnight. In the morning, bake at 375° for 45 minutes.
Prepare pudding mix according to package directions. Let stand 5 minutes. Fold in sweetened condensed milk, then thawed whipped topping. Cover and refrigerate 3 or 4 hours or overnight. When ready to serve, slice bananas into pudding mixture and layer with vanilla wafers into dessert dishes or 13 x 9 x 2-inch pan. Keep chilled. Makes 10 to 12 servings.
Mix pudding and milk until thick. Add sour cream; mix until smooth. Line bottom and sides of dish with vanilla wafers. Add a layer of bananas, then a layer of pudding. Repeat. Top with Cool Whip. Crumble a few vanilla wafers on Cool Whip. Refrigerate. Serve cold.
Brown the hamburger and onion until hamburger is browned and onion is tender. Add remaining ingredients. Cover tightly; lower heat and simmer for 15 to 20 minutes or until rice is tender.
For Grilling the Fish (for 4 people): Brush fish with oil and lemon. Sprinkle salt, pepper, dried basil and oregano over fish. Place fish on lightly oiled rack. Grill over coals, 4 to 5 minutes per side, until done. Remove fish. Garnish with Tomato Basil Sauce and serve.
Mix all ingredients together with milk and bake 1/2 hour to 45 minutes at 350 degrees.
Cream sugar and butter. Add eggs one at a time, beating well after each. Add baking powder, milk and crackers alternately. Add nuts, coconut and vanilla. Bake 20 to 25 minutes at 350°. Can be cooked in tube pan or 3 (9-inch) cake pans. Cool. Very rich. If desired, can be served with the following filling, between the 3 layers.
Make white sauce with flour, margarine and milk. After thickened, add bouillon and veggies. Simmer. Add salt and pepper to taste. Also good with clams.
Drop by tablespoon in deep hot fat. Fry to a golden brown on both sides. Flatten patties slightly when you turn them.
Preheat oven to 300°. Cut meat into bite-size pieces. Peel and cut the potatoes into pieces a bit larger than the meat. Clean the carrots, celery and onions and cut all into 1-inch pieces. In a large baking pan/dish, or ceramic slow cooker pot, combine all the ingredients, except for the parsley. Bake, covered, for 5 hours, without stirring. Add parsley just before serving. Serves 8.
Cream the butter. Gradually add sugar; continue creaming until light and fluffy. Add beaten egg; blend well. Sift dry ingredients together 3 times. Add nuts; mix well. Pour into a greased loaf pan. Bake at 350° for 1 hour.
Melt margarine in baking dish. Add uncooked rice, beef broth and onion soup. Cook at 300° for 25 to 30 minutes.
Preheat oven to 350°. Cook noodles as directed on package. Drain. Mix other ingredients together.
Cream margarine and sugar. Add beaten egg, salt, flour and baking soda. Add mashed bananas, nuts and vanilla. Pour into greased and floured loaf pan. Bake 1 hour at 375°.
Sift flour and salt together into a 9 or 10-inch pie pan. Mix salad oil and milk. Pour over flour. Blend with a fork. Using clean fingers, press dough to line bottom and sides of pan.
Take dough from package and pinch together along separation line. Sprinkle with cheese. Divide each dough section in half. Place a sausage link on each. Roll up and slice. Bake at 400° about 10 minutes.
In large bowl, stir eggs, syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie crust. Bake at 350° for 50 to 55 minutes, or until knife inserted halfway comes out clean.
Mix all ingredients thoroughly. Fill well-greased miniature muffin pans. Bake at 400° for 15 minutes, or until brown.
Mix together and heat about 45 minutes in a 400° oven, then lay onions on and heat 5 minutes more. Watch so onions don't burn.
Mix all together. Cover and bake 30 minutes at 350°. Remove cover and bake 30 minutes more.
Cream butter in mixing bowl. Add sugar gradually; beat until light and fluffy. Beat in eggs, one at a time. Stir in vanilla. Sift flour, baking powder and salt together. Add to creamed mixture alternately with milk. Spread evenly in buttered and floured 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake in preheated 350° oven for 25 to 30 minutes or until done; cool in pan on wire rack for 10 minutes. Remove from pan; finish cooling on wire rack. Cover with towel. Cut into diamond shapes when ready to frost.
Preheat oven to 325°. With electric mixer on high speed, beat egg whites until they stand up with stiff peaks. Slowly, gradually add sugar, beating well after each addition. Add vanilla. Stir in nuts and morsels. Drop by small spoonfuls onto ungreased cookie sheet and place in hot oven. Turn off oven. Leave cookies in oven overnight or "forget" about them for at least 8 hours.
Saute onions in butter until real soft. Add shrimp and cook about 10 minutes. Add cream of mushroom and tomato paste. Cook about 15 minutes longer on slow heat. Serve over rice.
Combine all ingredients, stirring well. Store in tightly covered jar in a cool, dry place.
Beat together oleo, sugar and eggs. Add vanilla, then flour mixture. Stir until smooth. Bake in 9 x 13-inch pan slowly at 325° for 35 minutes.
Trim fat from chops and use to brown meat (about 8 minutes per side). In 3-quart shallow baking pan, place browned chops. Sprinkle rice around chops. Combine remaining ingredients and pour over chops and rice. Bake at 350° for 1 hour.
Microwave the first 4 ingredients on High 2 minutes. After reaching hard boil, add the soda to the cooked syrup and stir. Put the popped corn in a large grocery bag. Pour the syrup over the corn in the bag and fold down the end. Microwave 1 1/2 minutes on High. Shake bag well. Turn bag over and microwave another 1 1/4 minutes. Pour onto greased cookie sheet. Break apart and enjoy!
Mix sugar, oil and eggs. Add flour, salt, soda and cinnamon. Stir in carrots. Bake in layers at 350° for 30 minutes.
In a saucepan, mix the cocoa, flour, salt and 1 cup milk. Stir until smooth over low heat. Mix egg yolks and the other cup of milk in small bowl. Beat until foamy. Gradually pour in pan with cocoa mixture. Cook until mixture thickens. Add butter and vanilla. (Use egg whites to make meringue top.) Put pie filling in cooked shell.
Mix together the first 4 ingredients. Bring to a boil the oleo, honey and brown sugar. Pour over dry ingredients. Bake in ungreased cookie sheet in preheated oven at 325° for 25 minutes. Stir once during baking. Remove from oven and pour into a large mixing bowl. Add raisins and coconut. Mix well and place on 2 cookie sheets to dry; do not refrigerate. Keeps well.
Cut the pineapple in half lenghtwise, including leaf area. With a sharp knife, cut around the inside perimeter, leaving a 1/2-inch shell. Carefully remove the pineapple and cut into bite-size pieces. Set aside.
Sweeten fruit with sugar. Measure juice and add cold water to make 1 cup. Dissolve gelatin and salt in boiling water. Add measured liquid. Chill 3/4 cup gelatin until slightly thickened (consistency of unbeaten egg whites).
Combine 2 cups flour, powdered sugar and butter. Mix. Pat into 9 x 12-inch pan and bake 15 minutes at 350°.
Combine lemonade, orange juice and water. Put sherbet and ice cream in bottom of punch bowl. Break into small pieces. Add juice and serve. Yields 35 (1/2 cup) servings.
Cook shrimp in margarine with Italian seasoning, garlic and green onion. Add remaining ingredients, except flour, and mix well. Remove shrimp only, then add a "small" amount of flour gradually until mixture thickens slightly, using low heat. Add shrimp back into mixture. Serve over linguine.
Brown ground beef in small amount of oil until brown and drain well. Add onions and spaghetti sauce. Cover and simmer for 20 minutes. Cook noodles as directed on package.
Measure 1/4 cup sugar, margarine and cinnamon into small saucepan. Cook over medium heat until mixture begins to bubble, stirring constantly. Remove from heat. Add crumbs and mix well. Reserve 2 tablespoons for topping. Press crumbs to the bottom and sides of 9-inch pie pan. Chill.
Whisk together first 8 ingredients. Gradually whisk in olive oil until well blended. Remove half of juice mixture and set aside.
Cook manicotti in boiling water about 18 minutes or until tender but still firm. Drain well. In a large skillet cook turkey until no longer pink. Drain. Stir in sauce; heat through. Mix together egg, Ricotta, Mozzarella, parsley and Parmesan. Stuff cheese mixture into shells. Spoon 1/3 of the sauce mixture into a 12 x 8 x 2-inch baking dish. Place shells atop. Top with remaining sauce mix; covering shells. Bake, covered, in a 350° oven for 25 to 30 minutes or until hot. Serves 4.
Combine apples and yams; pour into shallow baking dish. Mix remaining ingredients; spoon over entire casserole. Bake, uncovered, in a preheated oven (350°) for 40 to 45 minutes. Baste yams and apples occasionally with the syrup in the casserole. Serves 6.
Dissolve 1 pkg. raspberry jello in 1 cup boiling water. Add blueberry pie filling. Pour into 13 1/2 x 9 1/4-inch pan. Refrigerate until set. Dissolve unflavored gelatin in 1/2 cup cold water. Cream the cream cheese, adding unflavored gelatin. Heat half and half with 2/3 cup sugar. Do not boil. Remove and combine together with cream cheese mixture. Add chopped nuts. Pour over first layer and refrigerate until set. Dissolve 1 package raspberry jello in 1 cup boiling water. Add 1 cup cold water. Pour over second layer after it sets. Refrigerate until set.
Combine ingredients and stir until moistened. Place on a lightly greased pizza pan. Bake at 350° for 20 to 25 minutes or until brown. Kids love this. It's quick and easy.
In a skillet, brown beef, onion, green pepper, celery and mushrooms until the beef is no longer pink. Add garlic, Italian seasoning, salt, pepper, tomatoes and tomato sauce (mixture should be thick). Simmer.
Press 1 1/2 teaspoons crushed pepper into each steak with heel of hand. In small bowl, combine lemon juice, Worcestershire sauce and hot sauce; set aside. In another bowl, combine parsley, margarine and garlic. Form into 2 equal balls and refrigerate until well chilled.
Grease pie plate. Spread 2 cups berries over the bottom. Sprinkle with 1/2 cup sugar and walnuts or pecans. Beat eggs. Add sugar, flour and margarine. Pour over mixture. Bake at 325° for 50 to 60 minutes.
Mix all ingredients in blender or food processor. Chill until very cold. Serve garnished with a dollop of sour cream sprinkled with cinnamon. Serves 4.
Mix together boiling water and jello and stir well. Add sherbet and oranges. Put in refrigerator until congealed.
Beat eggs until frothy. Stir in Sugar Twin until dissolved. Add peanut butter and syrup; blend well. Add cream and vanilla; blend well. Stir in chocolate chips. Pour into freezer can and freeze until firm. Makes one gallon.
Mix eggs with cottage cheese. Put small amount of sauce into bottom of 9 x 13-inch pan (greased). Do not cook noodles. Place layer of noodles. Top with cottage cheese mixture, then top with cheese. Repeat until all the ingredients are used, topping off with cheese. Bake at 350° for 1 hour, covered, then bake, uncovered, for 15 minutes. Take out of oven; let set for 5 minutes. Enjoy!
Heat oven to 350°. Mix soup, mayonnaise and lemon juice. Add chicken, celery, almonds, pepper, onion and pimento. Mix well and pour into 13 x 9-inch pan. Sprinkle with diced bread. Bake 30 to 40 minutes or until golden brown.
Let cream cheese soften; grate Cheddar cheese. Mince olives and onions. Mix all ingredients leaving some pecans to roll balls in. Makes 2 cheese ball.
Put all ingredients in crock-pot on low for 8 to 10 hours (except egg noodles). Serve over cooked egg noodles.
Combine all ingredients in a small saucepan and bring to a boil. Simmer sauce until thickened, about 4 minutes. Let cool, then refrigerate. (This will keep in refrigerator for about one week.) Will make about 1-1/2 cups.
Mix and spread in medium size baking dish. Bake at 350° for 10 to 12 minutes. Completely cool.
Thaw potatoes and mix all together. Put in 9 x 13-inch greased baking pan. Crush 2 cups cornflakes with 1/4 cup melted butter and put on top. Bake 45 minutes, covered, at 350°. Uncover last 10 minutes.
Mix flour, sugar, spices, salt and soda. Mix together oil, raisins, nuts and pumpkin. Combine the two mixtures, pour into greased and floured loaf pans. Bake for 1 hour at 350°.
Combine butter or margarine, confectioners sugar and milk until desired spreading consistency. Beat until creamy.
Heat oven to 350°. Grease a rectangular pan, 13 x 9 x 2-inch. Mix sugars, egg, margarine and peanut butter in a large bowl. Stir in flour, oats, baking soda and salt. Spread in a pan. Bake until golden brown, 17 to 22 minutes. Cool. Prepare Peanut Butter Frosting; reserve 1/3 cup. Stir cocoa and milk into remaining frosting until smooth. If necessary, stir in additional milk until of spreading consistency. Frost squares with cocoa frosting. Drop Peanut Butter Frosting by teaspoonfuls onto cocoa frosting; swirl for marbled effect. Cut into 1 1/2-inch squares. Makes about 4 dozen cookies.
Heat oven to 375°. Beat margarine and sugar until fluffy. Beat in egg and vanilla. Add combine flour, baking soda and spices. Mix well. Stir in oats. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 8 to 9 minutes for chewy cookies or 10 to 11 minutes for crisp. Makes approximately 4 1/2 dozen.
Cream oleo and sugar. Add flour and eggs; beat well. Add buttermilk and vanilla. Pour into 9-inch unbaked pie shell. Bake at 350° for 50 to 60 minutes.
Sift the first 5 dry ingredients; stir in oil and buttermilk. Dissolve yeast in water; add to mixture. Place in container with a sealed lid. Store in refrigerator. Roll desired amount in flour. Bake 15 to 20 minutes at 450°.
Boil above ingredients until syrup becomes quite thick. Remove cloves. We used beet slices for this and with the small inside circle of a doughnut cutter (it slips out easily) we make tiny round circles of beets. Let the beets stand for 48 hours in the syrup, then drain and serve.
Mix butter, oil, sugar and eggs. Add vanilla, milk, cocoa, flour, baking soda, salt and zucchini. Pour into lightly greased 9 x 13-inch pan. Sprinkle chocolate chips and nuts on top. Bake at 325° for 45 minutes.
Combine first 4 ingredients. Add remaining ingredients. Toss together and refrigerate to chill before serving.
Pare, core and cut up apples. Arrange in pie crust. Combine 1/2 cup sugar, cinnamon and nutmeg. Sprinkle over apples. Mix 1/3 cup sugar with the flour; cut in butter until crumbly. Sprinkle over apples. Bake at 400° for 35 to 40 minutes or until done. Cool. Serve with ice cream, whipped cream or sharp Cheddar cheese.
In small saucepan, sprinkle gelatin over milk. Stir over low heat until dissolved. Place in blender container with cantaloupe and corn syrup; cover. Blend on high speed 30 seconds. Pour into 9 x 9 x 2-inch baking pan. Cover; freeze overnight.
Combine beef, pork, onion, bread crumbs, parsley, salt, ginger, nutmeg, pepper and Worcestershire sauce. Blend together egg and milk. Stir into meat mixture. Shape into 1 1/2-inch balls. Place in single layer in shallow baking dish. Bake for 30 to 35 minutes in preheated 325° oven. Remove meatballs. Measure 3 tablespoons drippings into skillet. Blend in flour, paprika, salt and pepper. Cook over low flame, stirring until flour mixture is smooth and bubbly. Dissolve bouillon cubes in boiling water. Stir into flour mixture. Bring to a boil, stirring constantly. Cook for 1 minute, stirring constantly. Add meatballs. Simmer 35 to 40 minutes. Cool slightly. Stir in sour cream and serve warm. Makes about 5 dozen meatballs.
In a large Dutch oven, combine sugar and light syrup; stir constantly until mixture comes to a full boil. Boil 1 minute. Stir in flavored drink mix and salt until they dissolve. Immediately stir in popcorn; toss until evenly coated and gently toss with cereal. Spread on greased cookie sheet until cool and hard. Cut into bite size pieces. Makes 11 cups of snack mix.
Combine all ingredients. Mix 3 or 4 minutes until light. Grease and flour Bundt pan. Bake at 325° until top of cake springs back. Cool cake upright in pan 15 minutes.
May substitute 1 ounce can Ortega chilies and no pimento and no jalapenos.
Brown chicken in margarine. Pour off fat and add soup and seasoning. Cover and cook for 30 minutes. Add cut-up zucchini and cook 15 minutes more.
Mix all ingredients. Pour into greased pan (9 x 1 1/2-inches). Preheat oven to 375°. Turn heat to 300° while cooking, about 25 minutes.
Boil squashes and onion together for 5 minutes; drain. Add soup, sour cream and carrots to drained squash and onion. Combine stuffing mix with melted margarine (do not add water, as package directs). Spread half of stuffing mixture in bottom of greased casserole. Add squash mixture. Top with remaining stuffing mix. Bake at 350° for 30 minutes.
Crush wafers fine. Add next 4 ingredients. Mix well with hands. Form into balls. Roll in coconut. Chill until firm. Store in refrigerator. Yields 6 dozen.
Heat oven to 350°. Mix shortening and sugar together thoroughly. Stir 1 1/2 cups flour into shortening mixture. With hand, press and flatten mixture evenly in ungreased oblong pan (13 x 9 x 2-inch). Bake for 12 to 15 minutes. Combine remaining ingredients; mix well. Spread over baked layer. Bake 20 minutes and cool.
Mix sugar, mustard and salt in bowl. Add vinegar to make paste. Add oil and vinegar in small quantities alternately. Beat until thick. Add celery seed. Pour over shredded cabbage. Refrigerate overnight.
Mix sugar and cinnamon together and coat biscuit pieces. Place into Bundt pan. Pour melted butter around and over the top. Bake at 350° for 35 minutes.
Cream the cheese. Gradually add eggs, 3/4 cup sugar and lemon juice. Butter spring-form pan. Coat with graham crackers. Gently pour in cream cheese mixture. Bake at 375° for 30 minutes.
Combine first 3 ingredients in a large bowl. Combine 2 tablespoons oil, egg and buttermilk; stir into flour mixture, mixing well. Cut each frankfurter into 5 pieces. Dip each piece into batter, coating completely (use wooden picks to aid in dipping). Pour oil to depth of 3 to 4 inches into a Dutch oven; heat to 375°. Fry pieces until golden, turning once; drain on paper towels.
Flake crab meat. Combine all ingredients. Put in greased individual baking dishes. Sprinkle with bread crumbs. Dot with butter. Bake in moderate oven (350°) until well browned. Serves 6.
Mix all above ingredients except soup. Form into meatballs. Roll in flour (lightly). Place in lightly oiled baking pan. Bake at 350° until cooked. Mix soup and water and pour over meatballs.