HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tear up bread slices, crusts removed and place in greased baking dish (13 x 9 x 2-inches). Brown and drain sausage (drain off fat). Spoon sausage over bread. Sprinkle with cheese. Beat together eggs, milk and seasonings. Pour over mixture in baking dish. Cover and refrigerate overnight. Bake at 350° for 35 to 40 minutes. Serves 6 to 8.
Heat oven to 400°. Beat eggs with fork until well blended. Stir in oil, vanilla and lemon rind. Blend in sugar until mixture thickens. Sift together flour, baking powder and salt and add to egg mixture. Dough will be soft. Drop by teaspoonfuls, about 2-inches apart on ungreased cookie sheet. Stamp cookie flat with bottom of glass dipped in sugar. Lightly oil glass, then dip in sugar. Continue dipping in sugar. Bake 8 to 10 minutes. Makes 3 dozen cookies.
Mix pineapple, onion, celery, pecans and raisins together in large bowl. Mix pepper, salt, garlic, chicken base and mayo together and stir into chopped ingredients. Mix well and fold in diced chicken.
Make Ahead. Prepare chicken as recipe directs. Store in an airtight container in the refrigerator up to 2 days ahead. Simply reheat and serve over pasta.
Mix eggs, sugar, milk and vanilla together. Add grated potatoes (raw). Pour into 2 greased 9 x 13-inch baking dishes. Bake at 350° for about 2 hours or until done. Stir the pudding about every 30 minutes during cooking to be sure all the potato pieces are evenly cooked. (You may season pudding with 1 teaspoon cinnamon and 1 teaspoon nutmeg added before baking.)
Mix and bake at 350° in greased and floured Bundt cake pan for 55 minutes or until done. Makes a large, good cake.
Combine 1/4 cup golden mushroom soup with ground beef, bread crumbs, egg and onion. Mix thoroughly and shape into 6 oblong patties. Place in shallow baking dish (12 x 8 x 2). Bake at 350° for 45 minutes. Spoon off fat. Combine remaining soups and water. (May need to add more water to soup to make sauce appropriate consistency.) Sprinkle with dried parsley flakes and paprika.
Place precooked meatballs in a large saucepan. Add pasta sauce; cook on low for about 20 minutes. Slice deli buns in half; fill with meatballs. Top with lettuce, tomato and cheese.
Place chicken halves, skin side down, in shallow foil-lined pan. Combine remaining ingredients and brush over chicken. Bake in moderate oven (375°) for 45 to 50 minutes, turning after first 25 minutes and brush occasionally with sauce.
Take 1 cup of berries, add 3/4 cup water and boil 5 minutes. Add sugar mixed with cornstarch. Cook until thick. Cool. Add the remaining 3 cups of berries. Pour into baked pie crust. Cover with whipped cream or vanilla ice cream.
Shred cooked potatoes. Add sliced scallions. In separate mixing bowl mix soup, sour cream, and milk; mix well with wire whisk. Stir into potatoes and onions. Fold in Cheddar cheese; add salt and pepper to taste. Heat in 350° oven for 40 minutes
Rub chicken with butter, salt and pepper and bake for 1 hour at 350°. Remove skin and bones when cool and cut chicken in small pieces.
Grease small cookie sheet. Spread half of batter out of pan. Next, spread fruit filling over batter. Spread remaining batter over filling. Bake at 350° for 35 to 40 minutes.
Combine dry ingredients in saucepan; blend in fruit juices. Cook, stirring constantly, until mixture is clear, about 6 to 8 minutes. Slowly stir into the beaten eggs. Return to saucepan and cook over low heat, stirring constantly, 3 to 5 minutes. Cool 5 minutes. Beat cooled mixture into softened cream cheese. Chill overnight.
In cooking pot, size to hold 2 quarts of water, put salt, garlic and peppers. Bring to a boil and boil 10 minutes. In separate pot, boil 1/2 cup raw rice, drain. Mix soup, lemon juice, pepper, onion and butter. Heat, then add rice, parsley and shrimp. Stuff peppers with shrimp mixture and top with 1 cup grated Swiss cheese, 6 pats of butter and paprika (for color). Bake at 350° for 40 minutes.
Cook noodles in 4 quarts boiling salted water until tender. Stir occasionally while cooking. Drain and rinse with hot water. Separate noodles and hang over edge of colander.
Beat sugar and cream cheese until well mixed. Fold in Cool Whip. Turn mixture into crust and top with pie filling. Refrigerate 2 or 3 hours. It's ready!
Spread nuts in shallow pan. Roast in oven at 300° for 15 minutes. Dot with butter or margarine. Return to oven until butter melts. Stir to mix thoroughly. Roast additional 10 minutes. Remove and salt to taste with garlic salt plus regular salt.
Beat egg whites until stiff but not dry. Gradually add sugar, beating constantly, until stiff but not dry. Beat in flour and almonds. Spoon heaping teaspoonfuls of batter onto well-greased cookie sheet. Spread batter to make mounds 2-inches in diameter. Prepare only 6 at a time. Bake in very hot oven at 450° for 3 to 4 minutes or until lightly browned. Cool a few seconds and carefully remove from cookie sheet with spatula. If cookies stick, return to oven for a few minutes. Roll with fingers, overlapping cookie to form cones. Press overlapped ends at wide end to seal and hold shape. Cool and just before serving, fill with sweetened cream. Makes 2 or 3 dozen.
Toast pecans approximately 15 minutes at 375°. Mix all ingredients except pecans. Chill until ready to freeze. Add pecans just before freezing. Makes 1 gallon.
In bowl beat cream cheese, brown sugar and vanilla until smooth. Spread mixture on serving plate. Top with nuts. Serve with apple wedges.
Cut biscuits in quarters, 1 can at a time. Shake in sugar and cinnamon mixture. Place in greased Bundt pan. Cook oleo and brown sugar until dissolved, then boil for a minute or two. Pour some of this over each can of biscuits in pan. Bake at 350° for 25 to 30 minutes. Turn out on plate.
Mix together. Pour mixture on peaches that are cut in half. Bake at 300° for one hour. Lightly brown. Serve with whipped cream.
Combine and mix thoroughly: flour, baking powder, sugar, salt and baking soda. Add egg, shortening and hot water; add orange juice to make total of 3/4 cup liquid. Add cranberries and nuts. Pour into greased loaf pan. Bake at 325° for 1 hour.
Combine ice, rum, brandy, sweet-sour mix and orange juice in a blender container and blend. Serve in a 14-ounce old-fashioned glass. Serves 1.
Cook noodles until tender. Fry meat and onion until brown. Mix all ingredients and place in a baking dish. Cover with grated cheese and bake in moderate oven for 30 to 40 minutes.
Preheat oven to 375°. Mix flour, sugar, baking powder and salt together with a wooden spoon. Add beer and mix well. Turn into a greased bread pan. Melt butter and drizzle over top. Bake 45 to 50 minutes. Makes one large loaf. Excellent toasted.
Cream shortening, sugar, eggs, brown sugar and vanilla in large bowl. Add flour, baking powder and salt and sift. Mix 3/4 package of M&M's to dry ingredients; mix well. Add to creamed mixture. Use rest of M&M's to decorate tops of cookies. Drop by rounded spoonfuls. Bake at 375° on ungreased cookie sheet for 10 minutes.
Place first 5 ingredients in a 3-quart saucepan. Bring to a boil; cook until mixture spins a thread (soft crack stage). Add soda, stirring to blend thoroughly. Turn out onto buttered platters. Cool until candy can be handled. Butter hands and pull taffy until light colored and too stiff to continue pulling. Pull into long twisted ropes. Cut or break into pieces; wrap in wax paper or plastic wrap.
Heat oven to 350°. Blend cream cheese and 2 tablespoons margarine until smooth. Add chicken, salt, pepper, milk, onion or chives, and pimento (if desired); mix well. Separate crescent dough into 4 rectangles, pressing perforations to seal. Spoon 1/2 cup meat mixture into center of each rectangle. Pull 4 corners up to center top and pinch to seal. Brush top with remaining melted butter and roll in croutons. Place on ungreased cookie sheet and bake at 350° for 20 to 25 minutes.
Cook meat in water for 1 hour. Add onion, potatoes and half of seasonings. Cook for 30 minutes. Add tomatoes, corn and remaining seasonings. Cook 30 more minutes.
Heat oven to 350°. Grease muffin cups. Mix shortening, 1/2 cups sugar and egg thoroughly. Stir in flour, baking powder, allspice and milk alternately. Fill muffin cups 2/3 full and bake 20 to 25 minutes.
In a 6-quart pot, simmer chicken, celery, carrot, onion, peppercorns, cloves and salt in 4 quarts of water until chicken falls apart. When cooked, remove chicken from pot; let cool, then skin, bone and tear into pieces. Set aside. Strain broth and return to pot. Add chicken bouillon cubes, stirring to mix well. Stir in cream of chicken soup; stir to dissolve lumps. Bring to a boil. Add noodles and cook 6 minutes. Stir in chicken pieces. Add parsley flakes, red pepper flakes, minced onion, black pepper and additional salt, if desired.
Melt butter in shallow baking dish. Dip chicken pieces in flour. Place skin-side down in butter. Sprinkle with paprika, lemon-pepper and garlic salt. Bake, uncovered, at 425° for 30 minutes. Turn chicken pieces. Sprinkle again with seasonings. Bake 20 additional minutes.
Cut hot dog buns in halves. Grind together bologna and cheese. Add salad dressing. Spread butter and filling on buns. Wrap with foil. Heat in slow oven at 300° for 25 minutes. Makes 12.
Layer ingredients in order in 9 x 13-inch serving dish. Sprinkle with garlic salt and cover with mayonnaise. Cover tightly with Saran Wrap and chill 4 to 6 hours. Before serving, add more bacon to the top. Also add 2 grated hard-boiled eggs.
Pour milk (& water or regular milk) into saucepan, heat to almost boiling. Mix sugar, flour, egg yolks vanilla salt -add to hot milk, stirring till mixture thickens. Add coconut. Pour into 2 baked pie shells. For meringue, beat egg whites until peaks form. Add 3 Tbsp sugar and 1 tsp vanilla. Beat 2 minutes. Spread on custard in pie shell. Sprinkle with more coconut. Brown in 350 degree oven.
Cook potatoes, covered, in salted boiling water to cover for 35 to 40 minutes, or until fork-tender. Peel warm potatoes; slice. Add onion. In large skillet, cook bacon; remove from heat. Lift out with slotted spoon; set aside. Pour off fat. Return 1/4 cup fat to skillet. Stir flour into fat in skillet. Add sugar, butter, salt, pepper, vinegar and 1 cup water. Bring to boil, stirring. Remove from heat. Add sour cream. Add potatoes, onion and half of bacon; toss gently. Sprinkle with rest of bacon and chopped parsley. Serve warm. Makes 10 servings.
Line bottom of pan with 2 bananas. Mix pudding and cup of milk, then vanilla, sour cream and Eagle Brand milk. Mix Cool Whip in last. Pour half, then put in bananas and fill with the rest.
Mix all ingredients. Bake at 350° for 50 to 60 minutes.
Sift dry ingredients together into cake pan (9 x 9-inch). Make 3 indentions into mixture. Pour vanilla in one, oil into another and vinegar into the third one. Pour 1 cup cold, cold water over this and mix well. Bake for 30 to 35 minutes at 350°. Do not attempt to remove from pan; serve from pan. Frost with your favorite frosting.
Cook noodles as directed and drain. In a saucepan melt margarine; blend in flour, onion, garlic powder and pepper. Add chicken broth and milk; cook and stir until bubbly. Stir in the first 1/2 cup grated cheese and mushrooms. In a 9 x 13-inch baking dish, layer 1/2 of noodles, all of asparagus, chicken and Mozzarella and 1/3 of milk mixture. Top with ham, remaining noodles and remaining cheese. Bake uncovered in a 350° oven for 35 minutes. Let stand 10 minutes before cutting.
Mix flour, sugar, salt and pepper on a piece of waxed paper. Coat tomato slices with flour mixture. Melt 1 tablespoon butter in a large skillet over medium heat. Add tomatoes in a single layer. Cook 3 to 4 minutes per side until lightly browned and just barely tender. Remove to serving platter. Repeat with remaining butter and tomatoes.
Crust: Mix (food processor works great) and pat the flour, margarine and walnuts into bottom of a 9 x 13-inch pan. Bake at 375° for 10 to 15 minutes until golden and then cool.
Boil chicken with salt and pepper, remove from bone. Place chicken in casserole. Add soup and chicken broth. Place flour, milk and margarine on top of chicken mixture. Place hard-boiled eggs on top. Bake at 350° for 40 minutes. This is real good as a main dish. Good.
Cut elephant into small cubes; this will take about 2 months. Add enough brown gravy to cover. Cook over kerosene fire for about 4 weeks at 465°. This will serve 3,800 people. If this isn't enough, add 2 rabbits only when necessary, as most people don't like "hare" in their stew.
Heat peanut butter and marshmallow whip together on high for 30 seconds in microwave. Whip together with fork. Scoop ice cream into bowls. Top with peanut butter mixture. Drizzle chocolate sauce over top. Whip cream and cherry on top. Great after a light dinner or leftovers.
Melt margarine and chocolate chips over low heat and cool slightly. Add nuts and marshmallows; mix.
Mix together and put in large loaf pan. Sprinkle with coconut and freeze. Will keep up to 6 weeks. (Don't have to use coconut.) Can add other fruit. I like adding a fresh peach and cut in chunks.
Oil 9 x 13-inch baking pan. Cook the lasagna noodles until just tender; drain. Heat the oil over medium heat, add mushrooms and broccoli and cook 5 minutes, stirring frequently.
Wash and cut ends off squash. Slice. Peel onion and slice thin. Set aside. Place margarine in heavy skillet over low heat and melt. Cover bottom of skillet with half of squash. Sprinkle half of salt, pepper and flour over squash. Spread half of onion over squash. Repeat with remaining ingredients. Cover skillet with tight fitting lid. Cook for 15 minutes. Turn with spatula and cook about 10 minutes longer to brown other side. Yields 6 servings.
Boil water and oil; pour over flour. Stir together. Divide; roll on floured board. Makes 2 crusts.
Take drained juice from cherries and pineapple. Bring to boil. Stir in jello until dissolved. Add 2 cups Coca-Cola. Let chill and add remainder.
Put margarine, parsley, dill seed and cheese into a 9-inch metal pie pan. Melt over low heat. Cut each biscuit in half and swish each piece in the butter. Arrange pieces so they all touch. Bake from 12 to 15 minutes at 425°.
Heat oven to 425°. Mix ingredients together. Roll out on floured surface to 1/2-inch thickness. Cut into biscuits. Bake until lightly browned. Reliable!
Combine milk, sugar, Bisquick, eggs, margarine and vanilla in blender. Cover; blend on low for 3 minutes. Pour into greased 9-inch pie pan. Let stand about 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes.
Combine all of the ingredients	and roll into a ball; then chill for several hours. Can be rolled in chopped nuts before chilling.
Spread a layer of kraut in roaster, then a layer of sliced onions. Follow with sugar, spread over kraut and onions. Spread the meat next with tomato paste on top. Quarter potatoes and add to pan when meat is about half done. Bake at 350° for 2 hours.
Cream soft butter or margarine with peanut butter and sugar. Drop on cookie sheet by rounded teaspoons. Flatten in crisscross pattern with a fork and bake for 10 to 12 minutes in a 350° oven. Let cool, then place on plate. (Chocolate chips can be added.) Makes about 2 dozen cookies.
Mix all ingredients well. Pour into an unbaked pie shell. Bake at 350° for 35 to 45 minutes or until set.
Combine 1 cup flour, brown sugar and cinnamon. Cut in 1/2 cup butter. Combine 1 cup cereal with 1 cup boiling water; set aside. Cream the granulated sugar and 1/3 cup butter. Beat in eggs. Mix in milk, applesauce and softened bran. Combine the remaining flour, soda and 1/2 teaspoon salt. Add the remaining cereal and egg mixture; blend well. Pour into two greased 9 x 9 x 2-inch baking pans. Sprinkle half of the cinnamon mixture atop each. Bake at 400° for 30 to 35 minutes.
Fill bowl with cornflakes. Pour milk over cornflakes and eat. No sugar, please.
Mix all ingredients well. Drop by teaspoon on ungreased cookie sheet. Bake 15 minutes at 350°. Makes 44 cookies. Happy eating!
In skillet, cook beef until browned, stirring to separate meat. Spoon off fat. Add soup, water, Worcestershire and pepper. Heat through, stirring often. Serve on buns.
Blend all ingredients in large mixing bowl. Beat at medium speed for 2 minutes. Pour into greased and floured 10-inch tube pan. Bake at 350° for 50 minutes. Cake is done when center springs back when touched lightly with finger. Let cake cool for about 5 minutes.
Brown meat (hamburger, Italian sausage or mixture). Discard grease. Saute onion, garlic and mushrooms in olive oil until translucent. Add tomato puree, stewed tomatoes, Parmesan cheese, spices and meat. Simmer covered for at least 1 hour, preferably 2 hours. Add water to desired consistency. Serve over spaghetti noodles and enjoy!
Mix sauce and seasonings to taste. Brown hamburger and Italian sausage and drain. Add tomato paste.
Combine the graham cracker crumbs and 1 stick butter. Put into pan. Beat the powdered sugar, 2 sticks butter, eggs and vanilla. Pour over graham crust. Add the sliced bananas and pineapple. Spread evenly. Top with the Cool Whip and place candied cherries on top.
Preheat oven to 400°. Lightly grease dish. Wash, pare, thinly slice potatoes and onions. Cover in small amount of boiling water with 2 teaspoons salt for about 5 minutes or until slightly tender. Drain.
Combine melted butter and seasoned bread crumbs. Mix well. Place hens, breast side up, in a shallow roasting pan. Stuff with croutons mixture. Combine soy sauce and garlic. Brush on hens. Bake at 350° about 1 hour, basting every 15 minutes with pan drippings. During last 15 minutes, garnish with mandarin oranges and return to oven.
Bring the first 5 ingredients to a boil; simmer for 10 minutes, covered. Just before serving, add apples and oleo.
Mix together sweet potatoes, sugar, 1/2 cup margarine, eggs, vanilla and condensed milk. Pour into greased 13 x 9-inch pan.
Cut pork into cubes and stir-fry with 1/2 teaspoon oil, chopped onion and mushrooms. Stir in diced tomatoes and Italian seasoning. Cover and simmer for 10 minutes. Serve over hot cooked noodles.
Put everything in blender except sour cream. Mix until smooth. Add sour cream and chives. Blend. Serve cold with dill garnish. Serves 6.
Mix powdered sugar and margarine in large bowl. Stir in egg and vanilla. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate 2 hours or until firm. Heat oven to 375 degrees. Roll half of dough at a time, 1/8 in. thick on surface dusted with powdered sugar. Cut into desired shapes. Placed onto ungreased or parchment lined cookie sheet. Bake 7-8 minutes or until light brown. Remove cookie sheet. Makes about 5 doz. 2 in cookies.
Beat butter, sugar and light brown sugar on high until light, 2 minutes. Add eggs one at a time, beating well. Add vanilla in with the last egg. Add flour, baking soda and salt. Mix on low just to combine. Fold chocolate covered raisins and pecans into mixture. Bake at 375° for 11 to 12 minutes, just until golden. Recipe yields 4 dozen.
Cream shortening with sugar until light and fluffy. Add flour and eggs alternately. Add salt and flavorings. Bake in 325° oven for 1 hour and 20 minutes.
Cream the sugar and margarine. Add eggs and dry ingredients. Add vanilla and nuts last. Bake at 350° for 25 minutes.
Mix oil, milk and beaten egg together; set aside. Combine flour and sugar together and mix in with egg mixture. Stir in your favorite berries and fill a greased muffin pan 3/4 full of batter. Bake at 400° for 20 to 25 minutes or until golden brown. Makes 12 small muffins.
Combine cookies and melted butter and spread in an 11 x 14-inch pan. Spread vanilla ice cream over cookie layer. Heat chocolate and butter; remove from heat and add sugar, salt and milk; cook until thick (10 minutes). Add vanilla and almond flavoring. Cool and pour over ice cream. Top with Cool Whip. Sprinkle some cookie crumbs on top and freeze. Take out 10 minutes before serving. Make the chocolate sauce first.
Combine all ingredients except marshmallows. Put in a greased baking dish and bake 20 minutes at 350°. Raise oven temperature to 450°. Cover top of pudding with marshmallows and continue baking until marshmallows are golden brown. Serves 8.
Wash and put through food processor squash and onion. Add salt and stir. Let soak overnight. Drain. Mix together red vinegar, sugar, dry mustard, cornstarch, pimento, bell peppers, turmeric and black pepper. Add squash mixture to vinegar mixture and cook about 45 minutes on medium heat. Put in jars and seal. Yields 8 pints.
Mix pudding with milk until thick. Add Cool Whip and stir until smooth. In a 13 x 9 inch dish, put a layer of graham crackers, then pudding mix. Add another layer of graham crackers and pudding mix. Make 3 layers. Spread cherry pie filling on top and chill until ready to serve.
Preheat oven to 350°. Thoroughly combine eggs, sugar, butter or margarine, lemon juice and vanilla. Stir in coconut and pecans. Pour into pie shell. Bake in 350° oven 45 to 50 minutes or until filling is set. Cool. Garnish with sweetened whipped cream and pecan halves if desired. Serves 6.
Preheat oven to 350°. Grease and flour an 8-inch brownie pan. Mix by hand all 3 ingredients together. Pour mixture into prepared pan and bake for 30 minutes. Let cool completely and cut into squares. Yields 9 squares.
Use double boiler. Melt oleo; then melt marshmallows. Add green food coloring. Stir until everything is melted and blended. Add cornflakes. Stir until everything is coated green.
Melt sugar, butter, cocoa and milk in a pan. Bring to a rapid boil. Boil for 2 minutes. Stir in oats, vanilla and peanut butter. Plop on waxed paper and cool to harden.
Saute onion and margarine together. Then add remaining ingredients. Cook together and add more milk if mixture is too thick.
Place sliced strawberries in colander; pour boiling water over berries. Drain. Place berries in a heavy pan. Add 2 cups of the sugar; bring to a boil. Boil slowly for 5 minutes, then add 2 more cups of sugar. Boil for another 5 minutes. Let set overnight. Seal cold; refrigerate. Keeps several months in refrigerator. Great on hot cakes, waffles or any hot bread.
Dissolve yeast in warm water. Cream shortening and sugar. Add potatoes, salt and beaten eggs and water. Add 1/2 of flour. Beat until foamy. Mix in rest of flour. Mix until stiff. Let rise until light or double its bulk. Then mix down and keep cool. This will keep for several days. Knead a pan as needed. Make into rolls and bake at 350° until golden brown.
Boil chicken and pick off bones. In bottom of 13 x 9-inch pan, put layer of chicken, a layer of grated cheese, a layer of crushed Doritos, layer of sliced onions and can of diced Ro-Tel. Pour can	of mushroom soup, can of celery soup and 1/2 can of water over the layers. Bake at 350° for 30 minutes. (You can also put a can of cream of chicken soup in.)
Mix sugar, milk, butter and cocoa in saucepan. On medium-high heat, bring to a boil. Stir constantly. Let boil for 1 full minute (important). After 1 minute, turn heat off and add vanilla immediately. Stir, then add peanut butter; mix until smooth. Slowly add oats. Drop onto waxed paper; cool, then eat. Yields 12 to 16 cookies.
Combine 1 lb. ground beef, 1 beaten egg, 2 Tbsp. minced green pepper, 1 Tbsp grated onion, 1/2 tsp. salt, dash pepper. Shape into meatballs. Slowly brown in shortening. Drain, pour 1/3 c. Worcestershire sauce over meat.
In a saucepan, combine brown sugar, butter and cream. Heat until syrup spins a thread (230°). Add pecans and remove from heat. Drop spoonfuls of mixture onto a buttered plate or waxed paper. Let cool. Enjoy!
Grate or grind cheese and pimentos. Add milk, salt and paprika. Melt slowly by heating in double boiler, stirring occasionally. Remove from heat as soon as melted or mixture will become stringy. Cool and store in refrigerator. Will keep a month.
Mix together corn, oil, sour cream, eggs and cornmeal. Pour half of the mixture into heated cast-iron skillet. Put peppers, bacon and cheese on top of mixture in skillet. Pour remaining cornmeal mixture on top and cook 40 minutes at 325°.
Saute onion and celery. Add ground beef and brown. Add beans, tomatoes, water and cabbage. Simmer about 45 minutes.