HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sausage until done (well browned). Slice bread about 1/2-inch thick and put in a greased 9 x 13-inch pan. Drain sausage and spoon over bread (reserve 1/2 cup). Now beat eggs and milk together; pour this over the sausage and bread. Top with remaining sausage and cheese. Bake 35 minutes in a 350° oven.
Mix ingredients together. Roll in pecans (crushed). Add Tabasco sauce, if desired.
Place 1/2 of Tater Tots in bottom of 2-quart casserole. Brown hamburger meat. Add onion and cook until done; drain. Add cream of mushroom soup and water. Mix well. Add grated cheese. Pour over Tater Tots and place remaining Tater Tots on top. Bake at 350° for 45 minutes or until bubbly and browned on top.
Combine sugar, flour, cocoa, milk, 2 egg yolks and 1 whole egg (save other egg whites for meringue). Cook until thick on medium heat, stirring constantly. Remove from heat and add vanilla and butter. Pour into a baked pie shell. Top with meringue. Brown in oven. Cool. Serve.
In a bowl, moisten the bread crumbs with the milk and combine them with the meat, salt and pepper. Shape the mixture into 24 meat balls and place them in a 9 x 13-inch baking dish. In another bowl, combine the remaining ingredients to make the barbecue sauce. Pour the sauce over the meat balls and bake them, covered, at 475° for 1 to 1 1/2 hours. Serves 8 to 10.
Mix ground beef, egg, chili powder, salt and pepper. Shape into 1 1/2 to 2-inch balls. Place in 2 quart casserole. Microwave on High until meatballs are set and lose the pink color (4 to 7 minutes), rearranging meatballs after half the cooking time. Drain. Stir in remaining ingredients. Cover. Microwave on High until mixture is	bubbly	and onions are tender (4 to 7 minutes). Stir after half the cooking time. Let stand until rice is tender (2 to 3 minutes).
Make instant pudding as directed per package. Mix the flour, butter, sugar and nuts together. Press the mixture in a 9 x 13-inch flat pan. Bake at 350° for 10 to 15 minutes or until done. Cool for 30 minutes.
Bring 8 cups water to a boil.	Add tea bags and remove from heat. Keep covered for 5 minutes. Add sugar. Boil 4 cups water. Add cloves and simmer for 5 minutes. Mix tea and clove water with orange juice, lemon juice and pineapple juice. Makes about 1 gallon. Serve warm.
Mix together 1 1/2 cups of the flour, sugar, salt, cinnamon and undissolved yeast in large bowl. Combine milk, water and butter in saucepan. Heat to very warm (120° to 130°). Gradually add to flour-yeast mixture. Beat with electric mixer at medium speed for 2 minutes. Add eggs and 1/2 cup of the flour; beat 2 minutes at high speed. Stir in raisins and enough remaining flour to make a soft dough. Cover; let rise until doubled, about 50 minutes. Stir down. Turn into 2 well-greased 1 1/2-quart casseroles. Cover; let rise in warm place until double, about 40 minutes. Bake in 375° oven for 35 minutes or until done. Remove from casseroles; cool on racks. Makes 2.
Saut bell pepper and onion in bacon drippings until onions are translucent. Add the remaining ingredients and stir gently. Cover and simmer until okra is tender, about 10 minutes.
Cook broccoli in boiling water. Do not overcook. Drain. Mix together soup, sour cream, salt, pepper, carrots and onions. Mix broccoli in the sauce. Melt butter. Mix in bread crumbs and spread on top. Bake at 350° for 25 minutes or until bubbly.
Dissolve Jell-O in boiling water. Stir in frozen orange juice. Add pineapple (with juice). Drain oranges; add. Mix all together. Refrigerate overnight.
* Chives (1/4 cup), oregano (3/4 teaspoon) and rosemary (1/2 teaspoon may be substituted for dried herbs. Also, as a variation, substitute 1 1/2 cups whole wheat flour.
Soften yeast a little in milk. Add remaining milk and beaten egg yolks. Mix shortening into flour and salt. Add liquid to make a soft dough. Chill thoroughly. Roll out as pie crust on sugar sprinkled lightly floured board and cut into pieces about 3 x 4-inches. Make a paste of the walnuts, egg whites, sugar and salt. Spread onto the dough and make into tiny rolls. Place on cookie sheets and bake at 350° until lightly brown.
Cook pudding as directed and cool. Line bottom of 9 x 13-inch pan with whole Oreos. Spread cooled pudding on top. Chill. Top with Cool Whip and crushed Oreos.
Combine and press in 9 x 13-inch pan and bake at 350° for 20 minutes. Cool.
Quarter potatoes and cut in small chunks. Moisten with water. Mix cheese, salt, pepper and flour in a paper sack. Drop potatoes into sack and shake to coat. Pout coated potatoes in shallow baking pan. Melt butter and drizzle over potatoes. Bake 1 hour at 375°, turning once after 30 minutes.
Cut one orange in half, remove and eat the pulp. Fill the cavity with an egg or hamburger. Place on a bed of coals and cook until done.
Melt margarine in 10-inch baking dish in oven. Mix flour, 1 cup sugar and baking powder. Stir in milk and mix until blended. Spoon batter over melted margarine. Heat berries with 2 tablespoons sugar just until hot. Pour over batter in baking dish. Bake at 350° for 30 minutes or until crust is golden. Serve warm.
In a 1-quart saucepan over medium heat in 2 teaspoons corn oil, cook celery, onion, salt and ginger until tender. In medium bowl, mix turkey, vegetable mix, horseradish and 1 tablespoon chopped parsley until blended. With slightly dampened hands, shape turkey mixture into 8 medallions.
Lay chicken on its back on a flat work surface. Using a sharp knife, make a cut between the leg. Bend the leg away from the body and press fingertips into the back of the joint to pop the joint loose. Continue to cut leg away from breast, then make a cut through the joint connecting the drumstick and the thigh. A thin line of fat over the joint will act as a cutting guide.
Salt, pepper, garlic powder and thyme to taste. Cook spinach and drain very well. Combine all ingredients and roll into balls, using about 1 teaspoon mixture for each. Bake in preheated 350° oven for 20 minutes on greased cookie sheet. Remove from cookie sheet at once and drain on paper towels. Serve hot. Makes 75 balls.
Slice bananas and spread over crust. Mix condensed milk, lemon juice and sugar; spread over bananas. Spread crushed pineapple over condensed milk mixture. Spread Cool Whip over pineapple. Sprinkle chopped nuts and cherries on top. Refrigerate to set. Serve. Makes 8 servings.
Mash avocados to a lumpy consistency. Mix all ingredients except the garlic. Stick the toothpicks with garlic into the mixture. Refrigerate. Remove toothpicks with garlic before serving.
Blend egg yolks and milk. Stir in the pancake mix. Continue stirring until smooth. Fold in the corn. Beat egg whites until stiff. Fold into mixture. Pour cooking oil into an iron skillet a half to 1-inch deep and heat. Drop batter by tablespoonfuls into hot oil. Cook until golden brown on both sides.
Combine flour, sugar and oleo into very fine crumbs. Set 1 1/2 cups aside to use as topping. In large bowl, combine Brer Rabbit, boiling water and baking soda; add the crumbs and mix by hand very well. Pour into greased and floured 9 x 13-inch pan. Top with remaining crumbs. Bake at 350° for 40 to 45 minutes.
Use half of seasoning mix in rice mix. Combine all ingredients and let stand overnight in 9 x 13-inch baking dish. Bake 1 hour at 350°. Serves 15.
Mix ground beef, egg, salt and pepper together. Shape into meatballs. Combine Rice-A-Roni seasoning packet with 2 1/2 cups of water; pour over meat. Cover and let simmer for 30 minutes.
Mix in order given. Put in 9 x 9-inch greased and floured pan.
Combine all ingredients and spread in baking dish. Bake at 375° for 45 minutes.
Preheat oven to 350°. Prepare pasta as directed. Combine pasta, meat, spaghetti sauce and 2 c. of cheese in large bowl and mix well. Turn into greased 9x13 pan. Cover and bake 45 minutes or until hot and bubbly. Uncover and top with remaining cheese. Bake additional 10 minutes until cheese is melted.
Place can of milk in freezer until cold. Combine eggs, sugar and pineapple juice. Cook over medium to low heat until eggs are cooked, approximately 5 minutes. Remove from heat and add jello to mixture while still hot. Cool. Take can of milk from freezer. Beat on high for 5 to 6 minutes. Fold in with cooked cooled mixture. Pour into graham cracker crusts. Refrigerate. Be sure congealed before cutting. A cool dessert for summer.
Sear both sides of roast over hot coals. Place in a large piece of heavy-duty foil. Add sliced potatoes, onions, carrots and any other vegetables. Season. Seal in double foil. Cook on hot coals about 1 hour; turn occasionally.
Combine 1/4 cup of sugar, crushed pretzels and melted oleo. Press into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Saute onions, peppers and celery in bacon drippings. Add stewed tomatoes and sliced whole skinless tomatoes, garlic and spices. Add 1/2 cup water and let simmer for at least 20 minutes. Add shrimp and simmer for 5 to 8 minutes or until shrimp are done. Serve over hot, white rice. Serves 4.
Boil chicken (add no salt). Skin and debone. Reserve 2 cups chicken broth. In a 9 x 13-inch pan, place half of chicken. Mix 1 cup chicken broth and cream of chicken soup. Pour over chicken. Put remaining chicken on top of soup. Take the other cup of broth and mix with the cream of mushroom soup. Pour over the next chicken layer. (If you are using mushrooms, use half each time with chicken layers.) Melt butter and mix with the stuffing. Put over top of second soup layer. Cook in a 350° oven for 30 minutes.
Preheat oven to 350°. Combine cake mix, cooking oil and water; mix. Add eggs; mix. Add peanut butter; mix well. Drop from teaspoon onto ungreased cookie sheet. Press crisscross on each cookie with fork prongs that have been dipped in water.
Cream butter and cheese in bowl. Add garlic powder and Worcestershire sauce. Mix in crab meat. Spread mixture over toasted halves of muffins. Place on cookie sheet. (You can now freeze well wrapped until needed.) Heat oven and bake until hot. Cut in quarters to serve.
Roll chicken in margarine. Roll in mixture of bread crumbs and cheese. Place in Pyrex dish. Bake at 425° for 20 to 30 minutes until crispy and browned. Serves 4.
To Make Sauce: Boil	the dashi broth with carrots, celery and onion until	the vegetables are tenderly cooked. Add soy sauce and thicken it with a little cornstarch (about 1 1/2 tablespoons) mixed with about 2 tablespoons water.
Place the vegetables, broth, 2 cups of water and celery seeds in a soup pot and bring to a boil over medium-high heat. Cover loosely and reduce heat to simmer until vegetables are very tender, 25 to 30 minutes. Remove from heat and set aside to cool. Transfer the vegetable mixture to a food processor and puree until very smooth. This may have to be done in batches. Return the soup to the pot. Add salt and pepper to taste and cook over medium heat until just heated through. Taste and adjust the seasonings, if necessary. Serve garnished with parsley.
Beat the first 3 ingredients together until stiff. On brown paper or parchment lined cookie sheet, shape meringue into shells, either with pastry bag or spoon. Bake at 275° for 1 hour. Cool.
Cook until thick; take off stove and add lemon juice, coconut and butter. Blend well. Pour into a baked pie shell. Add meringue made with the 2 egg whites.
Cream together first 4 ingredients. In a separate bowl, combine flour, baking soda and salt. Add bananas and half of flour mixture. Mix well. Add chips and nuts; then rest of flour. Drop on greased and floured cookie sheet. Bake for about 12 minutes at 350°. Makes a soft cookie and a large batch.
Preheat oven to 350°. Combine sausage, cheeses, salad dressing, olives and pepper. Grease mini muffin tin and line with wonton wrapper. Brush with oil. Bake 5 minutes until brownish. Remove from tins, place on cookie sheet and fill with mixture. Bake until bubbly.
Mix together the flour, butter and pecans. Press into the bottom of a 9 x 13-inch pan and bake 15 minutes at 350°.
Combine soups, chicken broth and tomatoes; set aside. Oil a 3-quart casserole. Layer half of tortilla pieces, half of chicken, half of onion and half of cheese in the casserole. Pour half of chicken broth mixture over layers. Repeat layers of tortillas, chicken and onion, then pour remaining chicken broth over top with remaining cheese. Bake at 350° for 45 to 50 minutes.
Beat melted chocolate and peanut butter together. Add Rice Krispies. Mix well. Add peanuts and mix well. Add marshmallows. Mix well. Drop on waxed paper.
Cook over medium heat, stirring until mixture forms a ball. Knead lightly until smooth. Store in an airtight container.
Mix ingredients well in large bowl. Cover and put in refrigerator. Keeps for a week. Spoon batter into greased muffin tins. Do not wait for them to rise. Bake at about 400° until brown. Makes 3 dozen. If you want to bake some as soon as you make them, they do not have to be refrigerated first. Bake a few or as many as you choose at one time and put remaining batter back in refrigerator.
Place all ingredients in bowl; mix well. Drop by teaspoon on cookie sheet. Bake 10 minutes at 375°.
Preheat oven to 425°. Fry sausage in heavy medium skillet over medium heat until cooked through, turning occasionally. Drain. Dice sausage. Dust one side of pie crust with 1 teaspoon of flour. Gently transfer crust into pan. Arrange half of Mozzarella over bottom of crust. Spread 1/2 cup spaghetti sauce over Mozzarella. Sprinkle half of Jack cheese atop sauce. Drizzle 1/2 cup spaghetti sauce over cheese. Repeat layering with remaining Mozzarella, 1/2 cup spaghetti sauce, remaining Jack cheese, pepperoni and sausage. Sprinkle with olives and drizzle with remaining 1/2 cup spaghetti sauce. Top with remaining pie crust. Pinch edges of crust together to seal. Crimp edges to make decorative border. Bake until golden brown, about 40 minutes. Let pie stand 30 minutes before serving.
These light, tender sweet rolls feature a rich caramel topping made with brown sugar and heavy cream.
Heat oven to 350°. Place chocolates, margarine or butter and instant coffee in a large, microwave-safe bowl. Cook on High (100% power) for 2 minutes, until margarine is melted. Remove from oven; stir until chocolate is completely melted. Stir in sugar and corn syrup. Beat in eggs, sour cream and vanilla. Pour into pie shell; sprinkle with almonds. Bake in a 350° oven for 45 minutes or until knife inserted 1-inch from the center comes out clean. Cool on rack. Makes 8 to 10 servings.
Melt margarine in pan. Mix together sugar, flour and milk. Pour peaches in margarine. Add sugar mixture. Bake until golden brown at 350°.
Heat soup. Dissolve gelatin in cold water. Add to soup, along with all the other ingredients. Pour into loaf or mold pan and chill overnight. Serve with crackers or celery. "Excellent with Triscuits."
Dissolve jello in hot water. Add other ingredients. Use any desired salad dressing (optional). Very good.
Combine all ingredients except noodles and put into greased casserole. Sprinkle noodles over casserole. Bake at 325° for 40 minutes. Serves 8 to 10.
Heat oil in large skillet. Sprinkle pork chops with seasoning salt and brown in hot skillet. Set aside. In large mixing bowl, combine soup, sour cream, black pepper, potatoes and cheese. In 9 x 13 baking dish, layer potato mixture with pork chops on top. Bake in 350° oven for 40 minutes. Cover with onion rings and return to oven for 5 more minutes. Serves 6.
Peel and thinly slice apples and fill a crock-pot. Cook on low 18 hours. Stir and mash, using an electric mixer. Add sugar, cinnamon and cloves. Cook 4 hours longer on low. Put in clean hot jars and seal. Makes about 9 cups of apple butter.
Mix together the sugar, butter, salt, vanilla and egg. Add the buttermilk-soda mixture with flour to first mixture. Mix just enough to be able to handle the dough. Roll out and cut. Sprinkle with sugar; place on cookie sheets. Bake in a 400° oven until brown.
Cut 36 large marshmallows in half. Combine all ingredients except marshmallows and mix. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 8 minutes. Put marshmallows on center of cookies and bake 2 minutes longer. Cool and frost if desired.
Make Jell-O according to package directions; let set. Whisk. Add can of crushed pineapple and marshmallows. Whip the cream. Add to Jell-O mixture. Refrigerate until ready to serve.
Stir together and cook in crock-pot or oven for 4 hours at 275°. Serve over rice or noodles.
Sift flour and measure out 3 cups. Scald milk in small saucepan. Remove from heat. Stir in sugar, salt and shortening. Cool until lukewarm. Pour water into bowl; sprinkle yeast in and stir until dissolved. Add lukewarm mixture and eggs; mix well. Add flour 1/2 cup at a time, until mixture is a soft pliable ball. Sprinkle remaining flour on board and knead mixture until firm. Place in greased bowl and cover with dish towel. Keep in a warm place and let rise until double in bulk. Put back on floured board and knead. Make 3 balls of dough the same size. Add fruits and nuts at this point. Make balls into long cones. Place side by side and braid as hair. Place in a greased bread pan. Let rise again for approximately 1 hour. Bake at 375° for 25 to 30 minutes. Make a glaze of milk and powdered sugar; drizzle over coffee cake while still warm.
Sift flour and measure. Add salt, baking powder and sift again. Cream butter or margarine. Add sugar gradually and cream together until light and fluffy. Add eggs, one at a time, then flour alternately with milk. Add vanilla. Then melt 1/2 cup butter or margarine in pan or baking dish. Add brown sugar and smooth over sides and bottom of pan.
Beat eggs well. Add remaining ingredients, but do not overmix. Cook on a greased griddle.
Layer in 13 x 9-inch pan, rice, onion, green pepper, pork chops and consomme. Cover and bake at 350° for 1 hour or until liquid is cooked away.
Mix eggs, onion and 1/2 package seasoning in blender. Add to beef and mix well. Roll in meat balls the size of a large marble. Put in shallow pan and bake until they are cooked through. Put tomato sauce in pan with the other half of seasoning; heat. As the meat balls are cooked, put them in tomato sauce and cook as long as you want to cook down the sauce.
Combine all ingredients except bread crumbs. Spoon into a greased baking dish. Sprinkle bread crumbs on top. Bake at 375° for 45 minutes or until hot and bubbly. Serves 4 to 6.
Heat milk until hot, but not boiling. Beat eggs in a large bowl. Add sugar and salt. Add milk slowly, stirring all the time. Mix in vanilla. Pour into a baking pan. Sprinkle with nutmeg or cinnamon. Bake at 300° for about 1 hour, or until a knife stuck in the center comes out clean.
Dissolve the milk powder in the milk and simmer 5 minutes. Pour into a heatproof bowl and let cool until you can just dip your finger into it. Add the yogurt and stir. Cover the bowl with plastic wrap; wrap it in a thick towel and leave it in a warm place for 5 to 6 hours. Alternatively, you can make the yogurt in a wide-necked vacuum bottle.
Cook zucchini in boiling water. Brown hamburger and onion. Add seasonings, rice and soup. Drain zucchini well. In large casserole place 1/2 of the zucchini, 1/2 meat, 1/2 cottage cheese, 1/2 shredded cheese. Repeat layers. Bake 30 minutes at 350°.
Cream sugar, butter, eggs and flour until smooth. Add lemon extract and 7-Up, a little bit at a time, until it is all mixed in and smooth. Bake at 300° to 325° for 45 minutes to 1 hour.
Combine the flour, sugar and almonds in a food processor. Cut in the butter. Turn the mixture onto a pastry board and quickly knead into a smooth ball. Refrigerate for 1 hour.
Thaw bread dough. Let rise for about one hour (follow package instructions). Form and cut dough into disks of about 2-inches in diameter and 2-inches thick. Grease your fingertips with the olive oil. Press each dough piece into 1/2-inch thick disks. Place dough disks in a lightly greased baking sheet about 2-inches apart. Set aside in a warm place. Mix lamb (or beef), onion, green pepper, tomato, tomato sauce, Tahini, spice and salt. Spread one to two tablespoons of the meat mixture on the dough disks. Bake in 350° oven for 15 minutes or until dough is golden brown. Let cool for few minutes then transfer to a platter. Serve warm or cold.
Mix cereal, raisins, brown sugar and milk well and let stand for 1 hour or longer. Then add the flour and baking powder. Put in a small, greased loaf pan. Bake at 400° for 1 hour or less, until done. When cool, refrigerate. Doubles well.
For crust, unroll crescent rolls; gently pat into rectangle on cookie sheet. Bake according to package directions. Cool on wire rack. Meanwhile, in a small mixing bowl, stir together the cream cheese, salad dressing and dill weed or basil. Spread cream cheese mixture evenly over the cooled crust. Sprinkle with desired chopped vegetables and shredded cheese. Gently press vegetables and cheese into the cream cheese mixture. Chill 1 hour before cutting into squares.
In a small bowl, stir together brown sugar, sour cream and the pecans and set aside. To the bananas, add egg, sugar and oil. Stir until well blended. Add Bisquick, stirring just until moistened.
Bake potatoes on greased cookie sheet at 425° for 30 to 35 minutes. Stir occasionally while baking so they don't stick. Add all other ingredients in bowl and stir together. Serve warm or cold. Makes 6 servings.
Pour butter over single layer of fish in a 10-inch Corning Ware or any microwavable dish. Pour lemon juice over fish. Sprinkle with parsley and all of the Ritz cracker crumbs. Cover loosely with plastic wrap. Microwave 5 minutes on High. Rotate dish and cook 6 more minutes on High.
Smooth beans on large plate. Mix sour cream and taco seasoning together. Add additional seasoning to your taste, mild or strong. Layer all over beans. Add lettuce, tomatoes, cheese, all by layering. (Kids love this dip.)
Dissolve Jell-O in boiling water. Stir in lemonade concentrate. Add cold water and cranberry juice. Place in large punch bowl with two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly pour in chilled ginger ale. Makes 25 servings.
Brown onions and celery. Add ground turkey and brown. Add salt, pepper, chili powder, soups and water. Add chow mein noodles. Sprinkle remaining noodles on top. Bake at 350° for 45 minutes.
Bring water and salt to boil in large Dutch oven; stir in macaroni. Return to a rapid boil and cook 8 to 10 minutes. Drain. Rinse in cold water. Drain. Combine macaroni, soup, mayonnaise, cheese and mushrooms. Add pimentos. Spoon into a lightly greased 2-quart casserole dish. Combine cracker crumbs and butter. Sprinkle evenly over macaroni mixture. Bake at 300° for 30 minutes. Yield: 6 to 8 servings.
Combine first 6 ingredients. Lightly beat eggs, sugar and oil. Add mixture to dry mixture. Fold in zucchini, vanilla and walnuts. Bake at 350° for 1 hour in greased loaf pan. Check with toothpick.
Saute mushrooms and onions in shortening. Mix all in bowl with whisk; reserve 2 ounces of the cheese. Pour into greased 9 or 10-inch pie plate; bake in 425° oven for 25 minutes. Remove from oven and spread remaining cheese on top; bake 5 minutes more.
Mix sugar and cocoa. Add milk. Let come to a hard boil. Boil 2 minutes. Reduce heat to cool, then add 1 teaspoon of vanilla. Beat until it loses its gloss and starts to get hard. Pour into an 8 x 8-inch pan.
Put brown sugar, butter and milk in saucepan; cook on low heat until sugar dissolves. Boil 5 minutes. Let cool 2 minutes. Pour into mixing bowl. Add confectioners sugar and mix well. Add vanilla and more milk if needed.
In a bowl, combine milk and lemon juice; mix well. Stir in the pineapple, cranberry sauce, banana, marshmallows, and pecans. Fold in Cool Whip. Spoon into a 13 x 9 inch baking dish. Freeze overnight. Cut into squares. Makes 12-16 servings.
Mix brown sugar and flour together; add water. Bring to a boil and cook until thickened. Add margarine. Serve over plain cake, hot.
Cut 1 large steak in cubes and flour. Brown in oil. Add onion and garlic; brown slightly. Add mushrooms, soup and Worcestershire sauce. Simmer until done; cool 20 minutes. Add about 1/4 cup sour cream. Serve on noodles. Serves 4.