HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and cap mushrooms. Use stems for another sauce or gravy; you do not use them. Stuff the caps with the ground sausage. Sprinkle with bread crumbs, then the cheese. Place in middle of oven and broil for 10 to 15 minutes, until meat is brown. Serve warm.
Remove skin from chicken and dry thoroughly. Mix mustard and butter. Brush on chicken. Place chicken pieces in a baking dish (meatier parts toward edge of dish). Season lightly with salt and pepper. Cover with wax paper. Cook in microwave for 18 to 20 minutes or until chicken is done. Turn chicken pieces and rotate dish 1/2 turn after nine or ten minutes of cooking. Let stand covered for five minutes. Sprinkle with paprika before serving.
Combine all ingredients except food coloring in a mixing bowl; beat on low speed until blended; beat on high speed for 5 minutes or until light and fluffy. Color as desired with food coloring.
Preheat oven to 350°. Combine all ingredients together, except 1/4 cup chow mein noodles. Pour into greased, 2-quart casserole. Sprinkle 1/4 cup noodles on top. Bake in 350° oven for 30 minutes. Makes approximately 3 servings.
Soften cream cheese: Remove from foil wrapper and place on plate. Heat 8 ounces for 15 seconds on full power. Add 10 seconds at a time until softened as desired.
Mix all ingredients except nuts together thoroughly, shaping into ball. Chill several hours after. Roll into nuts until covered.
Stir together salt, eggs, dry mustard and milk. Tear bread into chunks and add to mixture. Add cheese and bacon. Stir together. Bake 45 to 60 minutes at 350° in an 8 or 9-inch square pan. For a nice change, you can add mushrooms and broccoli. May be prepared the night before.
Drain oysters and reserve liquid. In baking dish, stir cracker crumbs, salt and butter. Stir until moist. Take half of mixture out and put into bowl. Press remaining half in the pan. Cover with 1/2 of the oysters. Sprinkle pepper over oysters, then cover with remaining half of crumb mixture and the rest of the oysters. Combine cream, oyster liquid and Worcestershire sauce. Pour over dish. Sprinkle with a few whole oyster crackers and dot with butter. Garnish with paprika. Bake at 350° for 30 to 45 minutes.
Make sauce. Melt butter in large saucepan. Remove from heat. Stir in flour, 3 teaspoons salt and the nutmeg until smooth. Gradually add milk and turkey stock; bring to boiling, stirring constantly; boil 2 minutes or until slightly thickened.
Mix all ingredients, except bacon grease and 1 tablespoon cornmeal, just until blended. Heat bacon grease and 1 tablespoon cornmeal in cast-iron (10-inch) skillet until very hot. Pour in batter. Bake at 375° for 25 to 30 minutes or until done.
Heat chocolate bits and milk; stir over low heat until chocolate melts. Remove from heat; stir in confectioners sugar and chopped nuts. Chill. Form into 1-inch balls and roll in finely chopped nuts, coconut or dipping chocolate.
Cream together sugar, eggs, vanilla and butter. Sift together flour, soda, cinnamon, salt and nutmeg. Add dry ingredients to egg mixture. Add apples, nuts and raisins. Mix well. Spread mixture into ungreased 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Combine bean dip, tomato paste and	green chilies; spread mixture in a 12-inch round platter with sides. Combine chopped avocados, tomatoes and lemon juice; toss and arrange evenly over the bean mixture; set aside. Combine sour cream, mayonnaise and taco seasoning mix; spoon over avocado mixture. Combine green pepper, green onions and ripe olives; sprinkle over sour cream layer. Top with cheese. Cover and chill for 2 hours. Serve with tortilla chips. Yields 12 cups.
Combine chicken, boiled eggs, olives and mayonnaise. Make 8 sandwiches with 3 slices of bread to each sandwich. Beat cheese, raw egg and butter until fluffy. Frost tops and sides of sandwiches with cheese mixture. Make at least 24 hours in advance. Can be made several days ahead and refrigerated. Before serving, heat for 15 minutes in 375° oven that has been preheated. Cut each sandwich into quarters.
In large bowl, combine eggs, bread crumbs, onions, milk, pepper and salt. Drain potatoes and stir into egg mixture. Add half of Cheddar cheese and half of bacon. Spoon mixture into lightly greased 8-inch square casserole. Bake, uncovered, in 350° oven 20 minutes. Sprinkle with remaining cheese and bacon; bake 5 minutes longer.
*Place head of cabbage in boiling water; cover. Remove from heat and let stand until the leaves are limp (about 10 minutes). Remove from water. Cut around stem end of cabbage to remove leaves; drain. Pour 1/2 cup tomato sauce in bottom of ungreased 10 x 13-inch casserole dish.
Cook onion until tender in oil. Add remaining ingredients. Simmer for 15 minutes. Makes 3 cups.
Mix the flour and alum in a large bowl. Cook water, salt and oil to boiling. Stir liquid into dry ingredients. Knead until smooth. Divide and knead in desired colors. Store in airtight container. Not to be eaten.
Preheat oven to 350 degrees. In a large bowl cream butter, shortening and sugars until fluffy. Add egg and vanilla; beat until smooth. Add dry ingredients. Mix until a soft dough forms. Stir in white chocolate and macadamia nuts. Drop teaspoonfuls of dough 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly brown. Transfer to wire rack to cool.
Select center cut slices from an 18 month old ham (a 2 year old ham is even better). Slice ham about 1/4 inch thick; trim off skin. Place slices in ungreased hot skillet and fry quickly on both sides. Remove ham to hot platter and make a red eye gravy out of drippings by adding 4 tablespoons black coffee to skillet. Let it sizzle up and pour over ham. Serve with grits!
Cream sugar and shortening in mixing bowl. Stir in potatoes, then egg yolks. Sift in flour, cocoa, baking powder, cinnamon and nutmeg; add milk. Without prior beating, beat in egg whites. Continue beating well for at least 5 minutes or until batter is smooth. Grease 3 (9-inch) layer pans. Turn mixture evenly into 3 pans and bake in preheated 350° oven for 20 minutes or until done. While cakes are cooling on wire rack, make Peanut Butter Frosting.
Preheat oven to 400°. Crumble crackers in buttered 8 x 12-inch casserole dish. Mix remaining ingredients. Pour over crackers and top with bacon bits. Bake 20 minutes. Serves 6 or 7. Can easily be halved.
Preheat oven to 37 5°. Mix all ingredients thoroughly. With moistened hands, shape into loaf and place in a shallow baking dish. Bake for 1 hour. Serves 4.
Drain fruit, reserving juice. Moisten chops in 1/4 cup juice and coat with Shake 'n Bake as directed. Arrange chops in single layer in shallow baking dish; bake for 40 minutes at 425°. Combine 1/2 cup juice, brown sugar, catsup and vinegar. Heat through. Put fruit on chops and brush with syrup. Bake 5 to 10 minutes longer.
Brown beef and onion; drain. Add everything else, plus 1/2 can of water (tomato paste can). Rinse each can to make the 1/2 can water. Simmer about 2 or 3 hours.
Reserve 1 banana and 10 to 12 Nilla wafers for garnish.
Beat egg yolks thoroughly. Add milk; beat again. Sift flour with salt and 1 cup sugar; add to egg mixture. Cook until thick. Add butter; let cool. Add vanilla and coconut.
With bone side down, make a lengthwise cut in each piece, cutting beef halfway to bone. Cut crosswise at 1/2-inch intervals. Meat will look like a fan. Combine remaining ingredients in a blender. Pour sauce over meat before broiling. Place on hot grill and brown on all four sides. Cook until brown and crusty.
Bake your potatoes in the microwave or oven. Slice potatoes in half. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl. Mix all other ingredients with pulp. Spoon potato mixture into shell of the potato. Sprinkle with cheese. Then bake at 350° until cheese melts.
Pour molasses into a mixing bowl. Stir in dry milk and graham cracker crumbs. Mix together with hands until candy holds together. Shape into little balls and roll in chocolate sprinkles, coconut, nuts or graham cracker crumbs.
Cream sugar and butter until light and fluffy. Add eggs, one at a time; beat well. Add sour cream. Combine flour and soda; add to creamed mixture. Add extracts. Pour into prepared tube pan. Bake at 325° for 50 to 60 minutes, or until cake tests done. Cool in pan.
Brown ground beef with chopped onion. Drain well. Layer 1/2 in casserole dish. Top with drained sauerkraut. Top with other half of meat and onion. Sprinkle egg noodles on top (uncooked). Combine soups and milk and spread over mixture. Cover and cook in 350° oven for 1/2 hour. Uncover. Sprinkle with 1/2 to 3/4 cup shredded cheese and cook for another 1/2 hour.
Beat eggs and sugar well. Add oil, zucchini and vanilla. Add remaining ingredients. Put into a greased loaf pan; bake at 350° for 1 hour or until done.
Pat crescent dough in flat layer in 9 x 13-inch pan. Bake 8 to 10 minutes at 425°. Cool. Beat cream cheese, dressing mix and mayonnaise until smooth and spread over cooled dough. Chop vegetables and spread evenly over dough. Cover with grated cheese, cut into squares, and serve.
Sift together flour, powder and salt, then set aside. Cream Crisco and sugar, then add lightly beaten eggs. Start adding flour mixture, then 1/2 cup milk, nuts, more flour, then the rest of the milk. (You stir this until blended.) Pour into greased loaf pan and bake at 350° for 1 hour and 15 minutes. (Makes 1 big, heavy loaf.) Best when served with butter.
Preheat oven to 400°. Use a 3-quart deep casserole to prevent boil over. Coat dish with spray shortening. Cover bottom with 1/3 potatoes. Top with 1/2 onion. Sprinkle with 2 tablespoons flour and 1/3 cheese. Season with salt and pepper. Continue layering as before. Top with remaining potatoes and cheese. Pour beer down sides of dish so as not to disturb layers. Cover; bake 45 minutes. Remove cover; bake another 20 minutes or until cheese is light brown on top. Makes 6 to 8 servings.
Spray foiled lined pan or baking dish with vegetable spray. Place floured small pieces, skin down in center of dish. Larger (floured) pieces outside. Cover tightly with foil. Bake about 1 hour, turning about halfway through baking time with tongs. Bake at 350°, longer cooking time for larger fryer.
Soften cheese spread in bottom of glass pie dish. Pour can of chili on cheese spread. Add Cheddar cheese. Microwave until cheese melts. Serve with nacho chips.
Melt 24 Kraft caramels in 1/3 cup of hot water. Cool. Mix with 8 ounces sour cream and 12 ounces Cool Whip.	Put in crumb crust and freeze.
Drain cherries and set aside. Drain pineapple and save juice. In a medium size bowl, place a layer of oranges, then coconut. Sprinkle some sugar, then a layer of pineapple. Sprinkle with cherry halves. Layer of coconut, then oranges and so forth until bowl is full. Pour saved juice on top and chill. Serve.
Combine water, vegetables and seasoning. Cover and simmer 10 minutes. Do not drain. Make white sauce of flour, butter and milk. Add Cheddar cheese and stir until melted. Add ham and undrained vegetables. Heat, but do not boil.
In large bowl, mix mayonnaise, buttermilk, cheese and basil. Mix in chicken, pasta and vegetables. Chill at least one hour before serving.
Heat broth and add vegetables. Cook until veggies are soft. Add Ro-Tel and cheese and cook until cheese is melted.
Mix together sugar, cornstarch and water. Cook on medium heat, stirring constantly, until thick and clear. Then add the lemon juice, salt and jello and stir to mix. Chill until thick. Place strawberries in pie shell and pour partially set jello mixture over berries. Chill several hours or overnight. Top with Cool Whip when serving.
Dissolve yeast in warm water. Add mixture to Quick Mix and form a stiff dough that can be removed from mixing bowl in a single lump. Place dough on lightly floured surface and knead briefly, using extra flour to keep dough from sticking to fingers or board. Pat dough out onto a pizza pan. Add pizza sauce and desired toppings and bake at 425° for about 15 to 20 minutes.
Put apple slices into pie pan. Pour cinnamon and water over apples. Prepare crumb topping by mixing together softened butter, sugar and flour. Sprinkle crumbs over apples and bake at 350° until crispy, about 30 minutes.
Combine in heavy pan the butter, sugar, dates and eggs. Cook until well mixed and darker in color. Cool and add vanilla and Rice Krispies. Grease hands and form into balls about the size of a walnut. Roll in coconut or nuts.
Cook carrots in 1 quart saucepan, with the apple juice and honey. Bring to a boil and simmer for about 20-25 minutes or until carrots are soft. Serves 6.
Wash chicken and pat dry. Place it and other ingredients in large bowl. Stir and make sure chicken is entirely covered by marinade. Let sit at room temperature for 2 hours or in refrigerator for 4. Grill over hot coals, about 5 minutes per side.
Roll chicken in flour. Heat shortening in a large skillet. Fry chicken until done. Mix soup, milk and soy sauce together. Pour over chicken in skillet. Simmer for about 45 minutes to 1 hour, or until chicken is tender.
In the top of a double boiler over simmering water, melt chocolate chips, butterscotch chips and peanut butter; stir until smooth. Spread half into a greased 15 x 10 x 1-inch baking pan. Chill until firm.
Preheat over 350°. Quarter the biscuits. Mix sugar and cinnamon in a Ziploc bag. Put biscuit quarters in Ziploc bag with cinnamon and sugar mixture and roll till coated. Grease a bundt pan with shortening. Put coated biscuit quarters in pan. Melt oleo; add brown sugar and water. Boil 2 minutes, pour over biscuits. Bake 350° for 25 minutes.
Add to the above mixture. Stir to blend. Pour mixture into a flat pan. Cool to set.
Saute celery and onion in bacon drippings. Add soup and milk. Combine rice and broccoli. Mix both mixtures together. Put in baking dish and cover with cheese. Bake at 300° for 1 hour.
Mix all ingredients together. Bake at 425° for 20 to 25 minutes in ungreased muffin pan.
Cook chicken. Debone and cut in small pieces. Mix soup, poppy seed and sour cream together. Mix with chicken. Pour into baking dish. Sprinkle crumbled crackers on top. Cook 1 hour at 350°. (This dish may be made ahead and refrigerated; bake when needed.)
In Dutch oven or kettle, cook sausage and onion until sausage is brown and onion is tender; drain on paper towel. Return sausage and onion to Dutch oven with potato, salt, marjoram, pepper and water. Bring to a boil, reduce heat and simmer just until potato is tender, about 15 minutes. Add cream-style corn, whole kernel corn and evaporated milk. Heat through. Makes 6 servings.
Dissolve jello in 2 cups hot pineapple juice. Put 2 cups cold orange juice with juices. When starts to congeal, beat in Cool Whip. Place in bowl.
Wash pork chops. Place crock-pot temperature on high. Put pork chops in first. Add water and pineapple. Put a slice of pineapple on each pork chop. Cook until tender. Delicious.
Place foil cupcake liners in muffin pan. Place vanilla wafer or gingersnap in bottom of each liner.
In a large bowl place 1/8 cup hot water from tap. Add yeast and stir until dissolved. Add warm water and brown sugar. Stir until dissolved. Add flour until dough does not stick to sides of bowl. Place dough on a floured surface and knead until smooth. Pinch off dough the size of a golf ball and roll into a rope approximately 10 inches long. Form into shape of pretzel and place on a floured surface. Prepare cookie sheets sprayed with Pam. Fill frying pan with water. For every cup of water add 1 tablespoon of baking soda. Bring water to a slow boil. Place pretzels into slowly boiling water for approximately 30 seconds. Place pretzels on cookie sheet and salt with Kosher salt. Bake at 475° just until golden brown. Pretzels are best if eaten right away. They can be frozen after the frying pan step and baked from frozen at a later date.
Cut mushrooms into 1/8-inch slices. Mix mushrooms and lemon juice in 1 1/2-quart bowl. Stir in oil, 1/4 cup parsley, salt, pepper, onions and garlic; toss. Cover and refrigerate, stirring occasionally at least 3 hours. Garnish with parsley before serving.
Heat large skillet. Add margarine. Brown chicken pieces, then remove to large casserole dish. Rub flour into fat in pan. Slowly add chicken broth and white wine. Add onions and carrots. Cook about 10 minutes. Pour over chicken in casserole. Add a large bay leaf, salt and pepper. Cover and bake at 350° for at least 1 hour. Serve with rice or buttered egg noodles. Remove bay leaf before serving. Beer may be substituted for wine.
Combine flour, soda, baking powder, salt, cinnamon and nuts; set aside. Beat eggs lightly in mixing bowl. Add sugar and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until moistened. Spoon batter into baking pans, greased and floured. Bake at 350° for 1 hour or until done. Turn out on rack. Cool completely.
Mix all together. Shape into patties. If needed, add extra oats. Cook in hot skillet in small amount of butter. Brown on both sides. Makes 3 patties.
Mix and sift dry ingredients. Mix well with the cracklings. Add milk and beaten egg. Mix well. Put in greased pan. Bake in hot oven 25 minutes.
Prepare Italian dressing as directed on package. Slice onion in thin slices and separate slices. In a pint size jar, alternate layers of mushrooms and onions and sprinkle with garlic powder. Pour Italian dressing over the mushroom/onion mixture and refrigerate at least 8 hours. Shake often to mix spices. Makes one pint jar.
Cook broccoli individually with 2 tablespoons water for 8 minutes in microwave. Set aside and cool. Take stick of butter, celery and onion and cook in microwave for 4 to 5 minutes. Take butter, celery and onion mixture and add cut up cubes of cheese roll and mushroom soup. Mix up and add broccoli. Heat in microwave for 2 to 3 minutes.
Cream shortening and cream cheese, gradually adding sugar. Beat well until light and fluffy. Add egg and almond extract, beating well. Combine flour, soda and salt; add to cream cheese mixture and beat well. Chill about 1 hour. Shape into 1-inch balls and roll in pecans. Place on ungreased cookie sheet; press 1/2 cherry into center of each cookie. Bake at 350° for 12 to 15 minutes.
Mix all ingredients together. Bake in 9 x 13-inch pan at 350° for 35 minutes. Top with powdered sugar glaze, if desired.
Heat oil in a 10-inch skillet over medium heat. Cook mushrooms, onion and bacon in oil over medium heat, 10 minutes, stirring occasionally, until vegetables are tender. Stir in rice; cook 5 minutes, stirring occasionally. Stir in water, soy sauce and bouillon. Heat to boiling, stirring occasionally. Reduce heat. Cover and simmer about 20 minutes or until liquid is absorbed and rice is tender. Stir in remaining ingredients. Cover and let stand 5 minutes before serving. Makes 6 servings.
Blend soup, milk and pepper to make sauce. In a buttered 1 1/2-quart casserole, arrange in alternate layers the potatoes, onion and sauce. Dot top with butter. Sprinkle with paprika. Cover and bake at 350° for 1 1/2 hours or at 375° for 1 hour. Uncover and bake 15 minutes more. Serves 4 to 6 people.
Pour salmon and juice into a bowl. Add milk and bread crumbs. Mix well. Add egg, onion, salt and chili powder. Mix. Pour into well greased loaf pan. Bake at 350° for 40 minutes, until center is firm.
Line a 9-inch square pan with graham crackers (spray first). Mix sugar, milk and margarine; bring to a boil. Add crushed vanilla wafers. Pour over graham crackers. Melt peanut butter and chocolate chips together; spread over this. Sprinkle pecans over top. Cool on counter.
Mix cream cheese and oleo. Add sugar slowly. Add one egg and a small amount of flour until all 6 eggs and flour are mixed in. Add flavorings. Bake in tube pan, greased and floured, at 300° for 1 hour and 45 minutes. Baking time is very important.
Boil noodles until done. Drain. Whisk oil, vinegar, salt, black pepper and paprika until well blended in large bowl. Add noodles and remaining ingredients. Toss gently until well blended. Cover and chill until ready to serve. Toss gently before serving.
Cut bread into 1/2-inch cubes. Sprinkle half of the cubes into greased 8 x 8 x 2-inch baking dish. Sprinkle vegetables and cheese over cubes. Top with remaining cubes. Blend together eggs, soup, milk and seasonings. Pour egg mixture over bread-vegetable mixture. Cover. Refrigerate several hours or overnight. Bake in preheated 350° oven until golden brown, about 50 minutes.
In a 1-quart saucepan bring wine and ginger to a boil. Reduce heat and simmer 5 minutes. Add heavy cream. Return to boiling and cook 1 minute, stirring constantly. Remove from heat.
Combine in saucepan the broth, tomatoes with liquid, lima beans, corn, onion, ginger, bouillon cubes and pepper. Heat to boiling; cover and simmer for 30 minutes, stirring as needed. Add turkey and cook another half hour.
Combine sugar, flour and butter in a large saucepan. Gradually add milk and mix thoroughly. Bring this to a boil, without stirring unless it is sticking. Reduce heat to medium and continue to boil until a small amount of mixture forms a soft ball when dropped into cold water. Remove from heat, place in a pan of cold water to cool. When cool enough, candy should have a grain to it. Add vanilla, then beat until candy begins to thicken. Quickly add nuts and scoop candy into a buttered 9 x 13-inch cake pan and spread around. Cut when cooled.
Mix in dishpan or roaster in order given. Drop by ice cream scoop, 6 cookies to a tray or less, and flatten. Bake at 350° for 12 to 15 minutes. Do not overbake. (Recipe does not call for flour.)
Combine cream cheese and Cheddar cheese, mixing at medium speed on electric mixer until well blended. Add all remaining ingredients except pecans. Mix well. Chill. Shape into ball; roll in pecans.
Heat and combine honey and vegetable oil. Pour slowly over remaining ingredients. Bake in a 9 x 13-inch pan at 350° for 3 minutes. Keep an eye on it!
Combine in bowl the flour, margarine and nuts. Press in bottom of 9 x 12-inch baking dish. Bake at 350° for 15 minutes; cool.
In a large trifle bowl, cover bottom and sides with pound cake, soak with sherry and add fruit. Make up jello according to directions. Pour over fruit until covered (use leftover for kids). Put in fridge to harden. Make up custard omitting 1 cup of milk. Pour in bowl, cover with plastic wrap and put in fridge for 1 hour. Take out of bowl, mix custard, pour over jello and let settle. Top with whipped cream.
Saute onions and garlic in 1 tablespoon olive oil until lightly browned. Set aside. In another frypan saute peppers, wine vinegar, pepper and salt, if desired, until tender. Spread pizza sauce on pizza crust, then onions, then peppers. Bake at 400° about 8 to 10 minutes for prebaked pizza crust, 25 minutes for fresh pizza dough.
Cook hen; chop and set aside. Mix next 8 ingredients in saucepan and boil. Combine cornstarch with enough water to make paste and add to vegetables; boil 1 minute. Add chicken and cream of chicken soup to vegetable mixture. Add water if needed. Serve over rice and top with onion rings. Serve with salad and garlic bread.
Mix in greased casserole dish all ingredients except the crumbs; sprinkle them on top and bake until brown at 350°.
Blend together in blender all the ingredients and pour into casserole. Microwave 6 minutes at full power. Serve immediately with corn sticks or crackers.
Combine until crumbly. Bake at 350° for 40 to 45 minutes.
Cut meat into bite-sized strips. Place in airtight plastic container. Pour remaining ingredients over top. Mix thoroughly. Refrigerate overnight. Cook over campfire or under broiler.
Mix together hamburger, rice, salt, pepper and onion and form into meatballs. Mix together 1 can soup, 1 can water and chili powder to taste. Pour over meatballs and simmer for 1 hour.
Food Process: Put in bowl the cranberries (soak overnight or at least 2 hours in sugar), celery, apple and nuts. Mix. Set aside. Make up jello (may use any red flavor) with juice of cranberries (about 1/2 cup) and orange juice instead of cold water. Make jello by package but using juices to substitute cold water. Mix all ingredients. Pour into jello mold sprayed with Pam oil spray. Set overnight.