HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown and drain the sausage. In a greased casserole dish, alternate layers of bread cubes, sausage and cheese, in that order, until all are used. Add eggs to milk and mix. Add salt, dry mustard and pepper. Mix well and pour over layers slowly. Cover and refrigerate overnight. Bake, covered, for 1 hour in a 350° oven. Serves 6.
Whip the cream. Add sugar and vanilla. Fold in crushed macaroons and nuts. Spread half of this mixture into a 9 x 13-inch pan. Cover with alternate small spoonfuls of sherbet so that some of each color/flavor will be in each serving. Top with remaining cream mixture, smoothing out and freeze. Serves 10 to 16.
Place wax paper on tray. Break candy bar into pieces. In small saucepan, stir together whipping cream, sugar and butter. Cook over low heat, stirring constantly until mixture just begins to boil. Remove from heat. Immediately add candy pieces and vanilla. Stir until chocolate is melted and mixture is well blended. Pour into glass 9 inch pie plate. Cover, refrigerate several hours or overnight to ripen and harden. Form into 3/4 inch balls, working quickly to prevent melting. Roll in sprinkles. Place on prepared tray. Cover, refrigerate 2 hours until firm. Store, covered in refrigerator. Makes 3 1/2 dozen candies.
Preheat oven to 350°. Brown and drain hamburger meat. Mix all ingredients except chips and cheese. Bring to a boil and then reduce heat to low.
Combine sugar and milk. Cook until it forms a soft ball. Add Hershey bars, chocolate chips and Marshmallow Creme. Spread in buttered pan; cool. Slice to desired size.
Remove all fat and place meat in the freezer. When the meat is semi-frozen, slice into 1/4 inch strips (the thinner the slice, the faster the drying). Meat cut with the grain will be chewy while meat cut against the grain will be tender and break more easily when dried. Mix all ingredients and marinate the meat for at least 1 hour, then drain in a colander. Place meat on trays to dry. For faster drying do not overlap meat. Turn meat over at least once during the drying period. Dry at 145° for 8 to 10 hours. It is dry when it bends like a green willow without breaking. Store in the refrigerator.
Cook peas and cool. Clean and rinse shrimp. Mix rice, peas and shrimp with salad dressing. Add salt and pepper to taste. Chill.
In a 2-quart casserole, place all ingredients, except chips and Monterey Jack cheese. Stir well. Place chips standing up in casserole. Sprinkle cheese on top. Bake for 30 minutes at 350°.
Heat oven to 350°. In Dutch oven, cook and stir bacon and onions until bacon is crisp and onions are tender. Drain. Add remaining ingredients; mix well. Bake, uncovered, at 350° for 60 to 70 minutes or until hot and bubbly. Makes 12 (1/2 cup) servings.
Combine ingredients in order given; mix well. Pour into a greased 10-inch pie pan. Bake at 350° for 45 minutes, or until brown and set.
Cut flour, Crisco and salt together until crumbly. Add liquid. Blend with fork. Makes 5 to 6 crusts. Can be frozen.
Cream shortening and sugar. Add egg, carrots and flour sifted with baking powder and salt. Add vanilla and drop by teaspoon on greased cookie sheet. Bake at 375° for 12 minutes. Frost while cookies are warm.
Combine first 3 ingredients; stir well and set aside. Grease bottom and sides of a 10-inch spring-form pan with butter. Add crumb mixture; tilt pan to coat side and bottom. Chill.
Blend flour, butter and 1/2 of the pecans. Pat into 9 x 13-inch pan. Bake at 350° for 15 minutes. Blend 1/2 of the Cool Whip with cream cheese and sugar. Spread on top of cooled crust. Mix vanilla and chocolate pudding with milk. Spread on top of cheese mixture. Spread remaining Cool Whip, nuts and grated Hershey bar. Refrigerate until ready to serve.
Sift flour and measure. Re-sift with sugar, salt and cinnamon. Put butter, water and cocoa in saucepan. Bring to a boil; pour over flour and sugar mixture. In another bowl, put beaten eggs, soda, buttermilk and vanilla. Add to other mixture and mix well. Bake in a greased and floured 15 x 10 1/2 x 1-inch pan. Bake 20 minutes at 350°. Start the icing the last 5 minutes cake is cooking.
Chop and mix corned beef, cheese and sauerkraut. Mix mayo, horseradish and dressing; add to corned beef mixture. Place in a flat 9 or 10-inch quiche dish. Bake at 325° for 20 minutes until cheese melts. Serve with rye crackers or party rye bread as a dip or spread.
Prepare and bake cake in a 9 x 13-inch pan. Bake to package directions. Pour pineapple and its juice into a saucepan with the sugar and cook until slightly thickened. Keep hot. When cake comes from the oven, poke holes all over the top. Pour hot pineapple over the hot cake. Chill cake in refrigerator. When cake is cold, prepare instant vanilla pudding and add the coconut; spread over cake. Spread the Cool Whip over the pudding and then sprinkle walnuts all over. Keep in refrigerator for safe keeping, covered with plastic wrap. Serves 12 large pieces or 15 smaller.
Blend cake mix, oil and eggs. Stir in chocolate chips. Top each cookie with a pecan half. Bake at 350° for 10 to 12 minutes.
Mix well; sprinkle 3 tablespoons water over mixture and gather into a ball. Do not add more water, just oil if necessary. Roll out between 2 pieces of waxed paper, loosening waxed paper when necessary. No flour mess with this crust and it's very good. Bake at 350° until lightly browned.
Combine the first 4 ingredients; mix well. Serve over ice. Garnish with orange slices. Yields 6 cups.
Add vinegar (or lemon juice) and water to combined sugar and cornstarch. Bring to a boil and boil about 5 minutes. Add beets and simmer to heat through, about 1/2 hour. Add butter, salt and pepper to season.
Arrange chicken in 9 x 13-inch pan so they don't touch. Chop onions and scatter over chicken. Mix together soup, milk and seasonings. Pour over chicken. Bake at 375° for 60 minutes. Sprinkle about 1/4 cup sliced almonds over chicken for the last 10 minutes, or until lightly browned.
Mix 1 3/4 cups flour, pinch of salt and powdered sugar. Melt shortening and pour over mixture. Press into 9 x 13-inch greased pan, leave a slight raised edge. Bake 20 minutes at 325°.
Brown ground beef, onion, garlic and cumin. Drain. In 2-quart microwave dish put crushed chips and pour on tomato sauce. Spread beans (may need to add a little water to beans to make spreadable) on sauce. Then add ground beef and 1 cup of cheese. Cover and cook on High for 5 minutes in microwave. Top with sour cream, lettuce and cheese. Serve with picante sauce.
Saute onion and pepper in margarine until cooked. Add remaining ingredients. Heat thoroughly until cheese is melted.
Sift flour, salt and baking powder together. With fork or pastry knife cut in oil, then ice water, a tablespoon at a time, until mixture leaves sides of bowl. Double recipe for more or larger crust.
In a large bowl, stir all ingredients together until well blended. Store in a resealable plastic bag. Yield: about 7 1/2 cups of pancake mix; enough for 3 batches of pancakes.
Lightly brown meat. Add salt, pepper, garlic, onion mix and chili mix. Stir. Then add tomato juice and sauce. Stir and cook slowly about 2 hours, stirring often. Add beans and red pepper if you want them after about 1 hour. If you choose to use regular onion, saute and cook with meat.
Slice potatoes; layer in baking dish. Layer onion, margarine and black pepper. Fill baking dish. Bake at 350° to 375° until brown crust on edges and top.
Mix together flour, sugar and cocoa. Add beaten eggs and melted margarine last. This makes them chewy rather than like cake. Bake in 350° oven until done (approximately 25 to 30 minutes).
To cider or juice, add brown sugar. Stir until dissolved. Place cloves and cinnamon sticks in coffee basket. Brew as for coffee. Serve hot.
Cream sugar and shortening. Add egg and molasses. Sift dry ingredients and add to first mixture. Chill overnight. Form in small balls and roll in sugar. Do not press down. Bake 8 to 10 minutes at 350°. Let stand in pan for 30 to 60 seconds. For soft cookies, bake 8 minutes. For crispier cookies, bake 10 minutes. Cookies will crack on top. Makes about 3 dozen.
Slice berries. Put in food processor and puree berries. Set aside 10 minutes to get thick. In a medium bowl, combine sweetened condensed milk and lemon juice; set aside for 10 minutes. In a small bowl, with an electric mixer, beat cream until peaks. Fold milk mixture into cream to thicken. Fold in berries. Pack mixture into a freezer container and freeze until firm or overnight.
Mix together sugar, powdered sugar, oil and margarine. Then add vanilla and eggs and beat again. Then add dry ingredients: flour, salt, cream of tartar and baking soda. Mix again.
Brown ground meat. Do not drain. Add salt, pepper and flour. Cook for 5 minutes, stirring constantly. Toast your bread while this cooks. Add milk to desired thickness. Cook an additional 10 minutes. Pour gravy over toast. Serve.
Heat oven to 350°. Grease rectangular 13 x 9 x 2-inch pan. Mix all ingredients; spread in pan. Bake until golden brown about 30 minutes. Cut into rectangular shapes, about 2 x 1-inches. Refrigerate leftovers. Yields 4 dozen. Bon appetit!
Mix all together and simmer 1 hour. Serve over your favorite "macaroni".
Preheat oven to 350°. Coat bottom and sides of an 8-inch baking dish with oil. Sprinkle with bread crumbs, coating surface evenly. Beat eggs. Drain spinach well. Add spinach and cheeses to eggs; mix well. Add salt and pepper. Pour into prepared dish. Bake for 45 minutes or until brown. Serves 8.
Layer one tablespoon margarine, 1/2 of soup mix and steak in a casserole. Top with remaining soup mix and margarine. Add mushrooms. Bake at 400° for 1 hour.
In 1 quart bowl combine cauliflower, carrot and water. Cover with plastic wrap. Cook at High 6 to 7 minutes.	Stir once. Sprinkle vegetables into	pie shell. Sprinkle cheese over vegetables. Pour cream into 2 cup measure. Cook at Medium 2 to 2 1/4 minutes.
Mix all ingredients together. Spread mixture on slice of cocktail rye. Bake at 350° until cheese melts, approximately 10 to 15 minutes. This mix can be prepared the night before.
Cut as pie crust. Add 1 cup sour cream. Divide into 2 parts. Roll out to about 12 x 10-inches. Spread with apricot jam, coconut and chopped nuts. Roll as jelly roll. Repeat with remaining dough. Bake 1 hour at 350°.
Brown chicken and add stock, lemon juice, salt and pepper. Cook for 20 to 30 minutes until done. Remove chicken from pan and defat liquid. Reduce sauce, then add cream and pecans. Return chicken to the pan. Serve with pecans on top of chicken. Serves 4.
Thaw peas and drain. Mix all ingredients together. Chill in refrigerator before serving.
Mix with mixer but don't overmix. Serve with crackers or on toast. Refrigerate.
In blender, puree first 6 ingredients until smooth. Stir in orange zest. Stir in chicken, tomato and parsley. Refrigerate at least 1 hour.
Mix all ingredients thoroughly. Fill muffin pan 2/3 full. Bake 15 to 20 minutes at 375°.
Dilute lemonade and orange juice with water and chill. Place scoops of sherbet and ice cream in bottom of punch bowl, then add juice mixture.
Prepare jello according to directions. Let set until thick. Whip milk; add lemon juice, rind and sugar. When thickened, add jello. Top with graham crackers, if desired. Refrigerate.
Melt the butter in an 11 x 13-inch pan. Mix 1 egg and cake mix in a bowl (this is a very dry mixture). Sprinkle this over the melted butter in the 11 x 13-inch pan. Mix cream cheese, 2 eggs and powdered sugar until smooth. Pour this mixture on top of the cake mixture. Spread it to completely cover the cake mixture. Bake at 350° for approximately 45 minutes to 1 hour. Allow to cool at least 20 minutes. Makes 18 to 24 squares.
Spread pie filling on bottom of pan. Spoon in pineapple and juice and sprinkle cake mix over it. Add pecans and slice margarine over other layer. Spread brown sugar on top. Bake in buttered 9 x 13-inch casserole dish at 325° for about an hour.
Stir melted butter and brown sugar together. Add corn flakes, nuts and coconut. Line 9-inch pie pan with 2/3 mixture. Fill with 1 quart slightly softened ice cream. Sprinkle rest of mixture on top and press lightly into ice cream. Freeze several hours or overnight.
Combine all juices in bowl. Just before serving, add ginger ale and orange slices.
Boil piece of beef. When about half done, put in one-half cup of rice. When rice is done, take scant teacup flour, one egg, one-half teaspoon baking powder and make soft batter. Drop into broth with a spoon. In that put one small onion and about six whole cloves. Salt and pepper to taste and cook a few minutes.
Preheat oven to 400°. Fit 12 muffin cups with paper liners. Coat each with cooking spray.
Combine sugars and apple cider in a large saucepan. Heat, stirring, until sugars are dissolved. Add cloves and cinnamon stick. Boil over medium heat for 1 minute. Reduce heat to simmer and simmer 5 minutes longer. Add grapefruit and orange juices. Heat, but do not boil. Strain and empty into heatproof punch bowl. Decorate the orange slices with maraschino cherries and cloves. Ready to serve. Yields approximately 8 cups.
Wash and grind cranberries. Mix water and Jell-O together; stir to dissolve and let thicken. Mix remaining ingredients together. When Jell-O thickens, add cranberry mixture. Refrigerate.
Pop the corn. Remove any "old maids" from popcorn. Combine other ingredients in pan and bring to a boil. Boil for 2 minutes once it has started. Put popcorn into a (clean) large "grocery" bag. Pour caramel mixture over popcorn.
Brown sausage, drain. Mix cream cheese and Rotel. Heat. Add sausage, mix well. Serve hot with your choice of chips.
Mix butter, sugar and egg yolk. Blend flour and cinnamon. Add to butter mixture. Pat into lightly greased 15 x 10-inch pan. Beat water and egg white until frothy. Brush over dough and sprinkle with nuts. Bake at 350° for 20 to 25 minutes until very lightly browned. Cut immediately into 3 x 1-inch strips.
Mix first 5 ingredients until soft. Cut English muffins in half and put on a cookie tray. Spread mixture on evenly. Put in freezer for an hour (or store there until day of serving). Take out and cut into 8 sections. Bake at 325° for 12 minutes or until light brown.
Fry bacon; remove from pan to drain. Put onion, celery and bell pepper in bacon fat; brown lightly. Add tomatoes, chili sauce, Worcestershire sauce, black pepper, Tabasco sauce and salt. Cook slowly until thick, stirring occasionally. Add shrimp 30 minutes before serving. Break bacon into small pieces; add last. Go by taste; add more seasoning if needed. (One little pinch of sugar helps.)
Place roast in pan. Add a small piece of dried red pepper, salt to taste and a pinch of sage. Cover with water; place on top of stove and cook on medium heat until done. Take out of pan and place in a baking dish. Pour a small amount of vinegar over roast, then put a small amount of black pepper over roast. Brown in a 400° oven. Serve hot or cold.
Give each child a cookie. Have prepared mixture of cream cheese, powdered sugar and Cool Whip. Smooth on cookie. Arrange sliced fruit on tray. Let each child top pizza as desired. They may want to make faces or try to make their cookie look like a real pizza. Get creative! Top with shredded coconut, if desired.
Mix according to package directions. Crumble cornbread and mix all ingredients. Store in refrigerator.
Cook chicken, onion and green pepper until done. Add corn, broth and salsa; bring to boil. Stir in rice. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese. Let stand 2 minutes or until cheese melts. Eat.
Put fruit, margarine, sugar, spice and water in saucepan. Bring to boil. Boil for 3 minutes. Cool. Add flour, bicarbonate of soda and salt. Beat well. Pour into a 6 inch greased and lined cake tin. Bake at 350° for 1 hour.
Peel potatoes and cut up. Place in large pot. Fill halfway with water. Cut up cabbage and put in pot. Cut Polish sausage in pieces and place in pot. Cook for 1 hour on top of stove. One meal altogether.
Cook rice as directed except omit butter; cool. Add onions, pepper, olives and artichokes. Combine marinade, curry and mayonnaise. Add dressing to rice and chill. Serves 6.
Drain berries. Keep 1 cup juice. Cream all together. Pour into greased square pan. Spoon fruit over batter and pour juice over all. Bake at 375° for 45 minutes.
Place shrimp, cheese and olives in large shallow pan. In pint jar, combine remaining ingredients, except salami and pepper; shake well. Pour over shrimp. Cover, refrigerate, 6 hours or overnight, stirring constantly. Add salami and pepper. Toss. Drain. Garnish as desired.
Simmer the first 4 ingredients. Arrange a layer of uncooked lasagna noodles in a greased 9 x 13-inch pan. Spoon on half of the meat mixture. Mix the cottage cheese with egg, then layer 1 cup of cheese mixture on top of meat mixture. Repeat the layers again, using 2 cups cottage cheese in all. Top with Mozzarella cheese. Bake at 350° for about 30 minutes.
Mix ingredients. Form into balls. Place on broiler pan and bake at 350° for 45 minutes. Remove. Add to tomato sauce.
Mix yeast, milk and sugar; let stand 10 minutes. In bowl, put flour, baking powder and salt. Cut in Crisco and liquid. Knead until smooth; roll out about 3/4-inch thick and cut place in greased pan. Brush with butter. Let rise 30 minutes or until double in size. Bake at 425° for 15 minutes.
Boil potatoes until tender; peel and mash. Add sugar, salt and butter to warm potatoes. Add crushed pineapple and nutmeg. Mix well. Pour in buttered baking dish and bake at 350° for about 35 minutes. Remove from oven and arrange marshmallows on top of potatoes, 1/2-inch apart. Return to oven and brown.
Mix all ingredients well. Turn into 2 (3-cup) freezer trays. Freeze firm.
Saute cabbage and onions in butter. Add flour; stir. Slowly add broth and heat over low heat until thickened. Add remaining ingredients and heat through.
Combine flour, salt and paprika; add beer slowly to make a smooth batter. Batter can be used for shrimp, oysters, fish, chicken and turkey pieces. Flour items in a bag, dip in batter and deep fry in hot oil (375°). Fry shrimp, 3 minutes; oysters, 4 minutes; fish, depending on size and chicken and turkey to a golden brown.
Cook butter and brown sugar over med heat. Add pineapples; reduce heat to low. Cook 4 more min. Then cook on the other side of slice until soft. Add rum and flambe, stay clear of the flames.
Saute garlic, shallot and crushed red pepper in butter in a Dutch oven for 2 minutes. Add milk and next 3 ingredients, stirring well. Add potatoes; bring to a boil over medium heat, stirring occasionally. Spoon into a lightly greased 12 x 8 x 2-inch baking dish. Sprinkle with Swiss and Parmesan cheeses.
Boil potatoes and beat cream cheese until smooth. Add potatoes; beat them. Add sour cream, margarine, garlic and salt; pour into a buttered casserole dish. Cover and refrigerate overnight. Bake uncovered at 350° for 30 minutes.
Heat oil with seasonings (do not boil) and pour over crackers. An easy snack!
Preheat oven to 350°. Layer tomato slices, basil and onion in pie shell. Add salt and pepper to taste.
Combine cornstarch, soy sauce, salt and water; stir well. Toss turkey chunks in cornstarch mixture. Drain pineapple, reserving 1/3 cup syrup. In wok or medium skillet, heat 2 tablespoons of the oil. Saute onion 3 minutes, stirring constantly. Remove onion to a bowl. Add 1 tablespoon oil to skillet; saute celery and water chestnuts 3 minutes, stirring constantly. Add to onion.
Cook spinach according to directions. Whip eggs and milk together. Whip egg whites together. Pour eggs and milk mixture over cooked spinach in 9 x 13 glass dish. Stir in egg whites and shredded cheese. Sprinkle Parmesan on top. Bake at 350° for 25 to 30 minutes. Can substitute kale or broccoli for spinach.
Grate cabbage in a large bowl. Combine all other ingredients and mix well. Chill for 1 hour before serving. Makes about 20 servings.
Combine sauerkraut, fat, water, apples and onion. Cook slowly until apples are tender. Add salt, sugar, caraway seed and potatoes. Continue cooking 5 minutes or until potatoes are done. Makes 6 servings.
Brown wieners, onion, and pepper in skillet with margarine on med. high heat. Add tomatoes and seasonings. Cook on high until steam appears, then turn on low for 15 mins. Serve over rice.
Slice thin and place by layers in a salad bowl, omitting onion, if not liked. Add dash of cayenne pepper, salt and vinegar to taste.
Mix dates, soda and hot water; let stand. Mix 1 cup sugar, shortening, eggs, flour and salt. Add to date mixture. Mix well and put into an 8 x 12-inch pan. Mix chocolate chips, 1/2 cup sugar and nuts; put on top of cake mix. Bake for 35 minutes at 350°.
Drain off liquid from the sauerkraut, put sugar and vinegar in saucepan. Heat this to a rolling boil. To the drained kraut add onion, celery, green pepper and pimento. Add the heated liquid to the vegetables; stir until blended. Leave for 24 hours to improve flavor. This keeps several days in the refrigerator.
Mix 3/4 cup vinegar, water, oil, salt, black pepper and sugar. Boil and set aside to cool. Pour over peas, pimentos, Shoepeg corn, celery, green pepper and green onions.
Preheat oven to 350°. Mix chicken, soup, milk, onion and chili peppers. In greased 2-quart casserole, place a layer of tortillas, layer of chicken mixture and layer of cheese. Repeat layers, ending with cheese on top. Bake 45 minutes or until hot and bubbly.
Mix sausage and cheese. Add Bisquick and paprika. Blend well. Roll into balls about 1-inch in size. Bake 10 minutes at 350° or until done.
Cream margarine and sugar until light and fluffy. Add eggs and beat. Combine flour and soda; alternately add lemonade and flour mixture. Drop by teaspoonfuls on greased baking sheets. Bake 6 minutes at 400°. Brush with remaining lemonade when removed from oven.
Mix the flour, water and yeast together in a bowl; let set overnight covered. This is the sour dough. In the morning, beat eggs and oil into sour dough. In a separate bowl, combine sugar, salt and baking soda; add this to the dough and mix. Pour batter on a waffle iron and cook.
Mix ingredients in large bowl. Cover and let set overnight. Make 2 layer cake from 1 box or use Bundt pan. After cake is cool, split the layers to make four. Put coconut topping between layers, top and side. Wrap cake airtight. Let refrigerate overnight.
Combine Jell-O with 3 cups of hot water. Add pineapple. Add frozen strawberries and mashed bananas. Pour half of this mixture into Jell-O mold. Refrigerate until set. In the meantime, mix sour cream and cream cheese. Mix well. Spread on hardened Jell-O and add rest of Jell-O.
Drain off brine and discard. Slice pickles crossways into large bowl. Add rest of ingredients. Cover tightly with Saran Wrap and let stand on shelf for about 24 hours. Can be eaten immediately after. Store in refrigerator.
Mix together flour, oats, brown sugar and butter. Press half mixture into a 9 x 9-inch pan. Cover with berries and rhubarb. Combine water, sugar and cornstarch in a saucepan and stir until blended. Cook over medium heat until mixture thickens. Add vanilla and pour over strawberry rhubarb mixture. Top with remaining crumb mixture. Bake at 350° for 40 minutes. Serves 8.
Grind cranberries and oranges in food processor. Combine mixture with diced apples and sugar; stir thoroughly. Chill. This is great for Thanksgiving and Christmas, and there's no fat!
Boil first 4 ingredients over high heat for 1 1/2 minutes. Remove from heat and add remaining 2 ingredients. Mix well and drop by teaspoon onto ungreased cookie tray or waxed paper. Cool. Eat. Enjoy.
Fry and crumble bacon. Fry onions in bacon fat. Divide between crusts. Layer cheese on top. Beat together eggs, cream and seasonings. Pour into crusts. Bake at 450° for 10 minutes, then turn to 325° for 20 minutes or until set. Freezes well after baking. Can be cut frozen and heated as individual pieces.
Combine all ingredient in a crock-pot or ovenproof dish. Bake at 350° for 2 to 4 hours or crock-pot on medium-low for 6 to 8 hours.
Layer: Lettuce, tomatoes, mushrooms, peas, cheese, onions, bacon and Miracle Whip.