HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a 13 x 9 x 2-inch baking pan with bread (may take more than six slices). Spread cooked, drained sausage over bread; sprinkle with cheese. Combine remaining ingredients. Beat well. Pour over sausage and cheese. You can make the night before and refrigerate. Bake at 350° for 25 to 30 minutes. Let sit a few minutes.
Tear chicken apart and place in casserole dish. Pour soup, celery and chicken in bowl. Mix in one can of milk and mix good. Pour this mixture over chicken. Melt 1 stick of butter with 1 can broth. Mix with stuffing mix. Spoon this mixture on top of 2nd layer. Bake at 350° for 40 minutes.
Pour into 2 crusts and sprinkle flour mixture on top. Bake at 375° for about 50 minutes.
Reserve 2 tablespoons syrup from oranges. Blend reserved syrup with stir-fry sauce. Set aside.
Beat egg yolks. Add sweet potatoes, brown sugar, margarine, spices, salt and sweetened condensed milk in a large mixing bowl; beat until fluffy. Add evaporated milk and lemon flavoring; beat just until blended. Stir in coconut. Beat egg whites with electric mixer until foamy; gradually add white sugar, one tablespoon at a time, beating until stiff peaks form.
Mix warm water and yeast together. Mix flour, sugar, soda and buttermilk. Add yeast and water. Mix and put in icebox. Pinch off a small piece, roll and cut out. Bake in greased baking pan.
Combine buttermilk and baking soda; set aside. (Baking soda will react with buttermilk and volume will increase.) Preheat oven to 325°. Cream together butter (at room temperature) and sugar. Alternately add eggs, one at a time, with flour and buttermilk mixture. Bake for approximately 1 hour and 15 minutes or until golden brown.
Preheat oven to 350°. Arrange apple slices in ungreased 13 x 9 x 2-inch pan. Pour water over top. Combine cake mix, brown sugar, melted butter and cinnamon. Stir until thoroughly blended. Mixture will be crumbly. Sprinkle crumb mixture over apple slices. Bake at 350° for 50 to 55 minutes or until lightly browned and bubbly. Serve warm or cooled completely with whipped topping or ice cream, if desired.
Add sugar to melted Milky Ways and butter. Add eggs and beat well. Add flour, salt and baking soda. Add milk alternately. Bake 20 to 25 minutes at 325° (two 8 or 9-inch round pans).
Grate potatoes fine and drain off brown liquid. Add the beaten eggs, salt, crumbs and flour to make a stiff dough. Drop into boiling salted water from a wet spoon. Dumplings should be about 1 1/2-inches long and 1/2-inch in diameter when cooked. They are done as soon as they float to the top.
Cream shortening; add sugar gradually. Beat real good (several minutes), then add eggs, one at a time, beating each time. Add vanilla. Add soda to milk. Add flour and milk alternately to other ingredients. Bake in tube pan at 325° for 1 1/2 hours. This cake is good plain, frosted or frozen. Do not open oven door.
Blend apricots, coconut and pecans together in a large mixing bowl. Stir in condensed milk. Shape into small balls and roll colored coconut. Let stand in air until firm.
Heat applesauce and mix with dry Jell-O. Measure juice of one orange. Add enough 7-Up to make one cup. Mix with Jell-O and applesauce. Add grated orange rind. Pour into mold and chill until firm.
Combine with first 6 ingredients; mix well with fork. Cut ham into 20 (1-inch) cubes. Shape a thin layer of cheese mixture around each ham cube. Place on greased cookie sheet and bake at 400° for 15 minutes or until brown. Yields 20 appetizers.
Sift first four ingredients together. Mix second four ingredients in another bowl until well blended. Add mixtures together and blend well. Add nuts and chocolate drops. Do all blending by hand with a spoon. Bake at 350° for 30 to 35 minutes in a 13 x 11 x 1 1/2-inch pan until looks flaky. Cool about 20 minutes. Cut into squares.
Bring water to a boil in a large kettle; add next 6 ingredients. Reduce heat and simmer, covered, until all vegetables are tender, about 30 minutes. Stir in soup and cheese. Cook until soup is heated through and cheese is melted. Yields 10 to 12 servings (3 quarts).
Heat oven to 350°. Beat dry cake mix, margarine and egg in large bowl on low speed until blended. Press on bottom of ungreased 13 x 9 x 2-inch pan. Bake 15 to 20 minutes or until golden brown; cool.
In heavy pan, combine chicken, roux, onion, salt, pepper and water. Cook, covered, on low heat for about 1 hour or until chicken is tender. Add green onions and parsley. Cook another 10 minutes. Serve with cooked white rice.
Mix together butter, dates and sugar. Cook over low flame, stirring constantly until mixture boils. Mix together egg (beaten), milk and salt. Add to date mixture. Cook 2 minutes and cool. Add nuts and Rice Krispies. Form into 1-inch balls and roll in chopped nuts or coconut. Store in refrigerator.
Mix flour and whipping cream together, then place dough on a floured pastry board. Roll out dough. Cut out biscuits and place on a greased cookie sheet. Bake at 350° for 12 minutes.
In a bowl, combine eggs, cheese, onion, green pepper and hot pepper sauce. Cook and stir in a nonstick skillet until eggs begin to set. Add taco meat. Cook until eggs are completely set. Spoon onto a warmed tortilla and roll. Top with salsa.
In skillet, cook sausage until browned, drain meat. In 2 qt. shallow baking dish, spread sausage. Top with bread cubes and cheese. Mix picante sauce, eggs, and milk and pour over bread and cheese. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean. Makes only 6 servings, so I double this and put in 9 x 13 baking dish for our Sunday School class.
Split hot dogs lengthwise and layer in slightly greased casserole dish. Mix other ingredients and pour over franks. Bake at 350° for 20 minutes.
Arrange pecans in clusters of 3 or 4 halves, 2 inches apart, on a greased baking pan. Top each cluster with 1 caramel, flattened slightly. Bake at 300° for 7 minutes or until caramel softens. Remove to wax paper. Flatten caramels with spatula; top each candy with 1 milk chocolate square while still warm. Spread chocolate when melted. Refrigerate a few minutes, until chocolate hardens.
Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients. Mix well. Pour into two greased loaf pans. Bake at 350° about one hour or until wooden pick inserted in center comes out clean.
Add all ingredients into glass baking dish and bake in 350° oven for 1 hour and 15 minutes. Top with favorite cheese about 10 minutes before done.
Microwave chicken (cover with Saran Wrap) for 10 minutes or more, depending on microwave. Layer bottom with 1 package of crackers (crumbled). Add cut-up chicken. Mix together soups and sour cream. Pour over chicken. Top with crumbled crackers and butter. Bake at 350° for 30 minutes.
Mix together all ingredients, except bread. Hollow out inside of 1 loaf of rye bread. Put dip in bread. Use excess bread and the other loaf of bread for dipping.
Mix together and drop teaspoonfuls onto a baking sheet. Bake at 450° for 7 to 10 minutes.
Sift flour, salt, soda, baking powder, ginger, cloves, cinnamon and nutmeg together. Beat shortening, sugar and molasses until creamy. Beat in egg yolk. Blend in flour mixture. Chill dough for 1 hour. Roll dough 1/8 to 1/4-inch thick on lightly floured surface. Cut into shapes. Place 1/2-inch apart on ungreased cookie sheets. Bake at 350° for 8 to 10 minutes. Cookies may be decorated before or after baking, as desired.
Put 1/2 of cheese in cooled pie crust. Sprinkle drained sausage on cheese. Pour eggs and milk on cheese. Top with remainder of cheese. Bake at 375 degrees for 30-45 minutes or until knife comes out clean.
Mix yeast, water and 1 teaspoon sugar. Let stand for 10 minutes. Add egg. Cut margarine into flour and salt. Mix well. Add yeast mixture. Divide into 2 balls. Roll each into an 8 x 10-inch rectangle.
Wrap bacon around water chestnuts. Secure with a toothpick. Blend remaining ingredients, set aside. Broil bacon wrapped water chestnuts until bacon is crisp. Drain and place in oblong dish. Pour sauce over cooked chestnuts and bake at 350° for 20 minutes or until hot and bubbly. Serve immediately.
Put sugar and syrup in a microwaveable bowl and cook on High for 4 minutes. Add peanuts and cook for 4 more minutes. Add butter and vanilla and cook for 1 more minute. Take out of microwave and add baking soda. Stir and pour into a buttered pizza pan. Cool.
In a small skillet heat a small amount of oil and brown the onions. Add the ground beef and brown. Drain off the fat. Cook the macaroni according to the package and drain. Add the beef to the mixture, along with the soup. Heat through. Transfer to a casserole dish to serve.
Preheat oven to 350°. Grease 13 x 9 x 2 pan with Pam. Beat eggs until foamy in large bowl of electric mixer. Beat in sugar, vanilla and Crisco (butter) until creamy. Combine flour with baking powder and salt. Add to egg mixture. Mix at low speed until blended. Stir in nuts at low speed (mixture will be stiff). Spread evenly in prepared pan. Bake at 350° for 25-30 minutes or until top is light brown. Cool 10-15 minutes and cut into bars. Yield: 2 dozen.
Mix all ingredients, except chips, for 2 minutes. Add chips. Bake at 350° for 45 to 55 minutes in Bundt pan.
Cream the margarine and sugar. Add eggs (one at a time) and soda in buttermilk. Add flour. Chop and flour dates, nuts and orange slices, cut up. Add to mixture. Cook at 250° for 2 3/4 hours. Mix orange juice and sugar. Pour over cake and let stand overnight.
Slice cucumbers very thin into bowl. Chop onion and add to bowl. Mix salad dressing, sugar, fresh ground pepper and parsley until creamy in separate bowl. Add to cucumber and marinate for at least two hours in refrigerator.
Saute mushrooms and onion in butter with juice of 1 lemon. Saute cauliflowerets in butter with garlic, basil, salt and pepper to taste. Mix all ingredients and put in greased casserole. Cover and bake at 350° for 30 minutes.
Melt butter over low heat; add sugar, stirring constantly until dissolved. Add water and syrup. Cook on low until brittle (290°). Remove from heat; stir in walnuts. Spread in greased jellyroll pan; cool until hard. Melt chocolate and pour over crunch; sprinkle with finely chopped nuts. Elevate pan to cool so it doesn't continue to cook.
Sprinkle salt over squash, onions and peppers. Let stand overnight. Rinse and drain well. Bring remaining ingredients to a full boil. Pack in sterile jars. Seal.
Melt butter; blend in flour. Add milk, chicken broth or half and half. Cook until thick. Add the chicken mixture (chicken, peas, pimientos and mushrooms); season to taste with salt and pepper. Pour into a large shallow baking dish. Cover top with 1 1/2 inch baking powder biscuits, press a slice of stuffed olive in center of each and bake at 450° for 12 to 18 minutes or until biscuits are done.
Blend all ingredients in blender until frothy. Pour into soup bowls. Garnish with nutmeg and mint sprigs. Serve as a side dish to any spicy entree.
Mix all ingredients. Bake in greased and floured pan at 325° for 30 minutes.
Mix bread crumbs, egg whites and skim milk together. Mix in cinnamon and nutmeg. Pour in dish and bake at 350° for 45 minutes. High in nutrition.
Cook rice in 1 quart slightly salted water for 20 minutes. Drain and place in a 2-quart casserole. Add other ingredients. Beat with eggbeater only until blended. Bake at 350° for 1 1/4 hours or until knife comes out clean.
Saute onion in butter until tender. Add ground beef and brown. Stir in pinto beans, rice and tomatoes. Mix well. Pour into a 2-quart casserole dish. Sprinkle cheese over top. Bake at 350° for 20 minutes or until cheese is melted. Serves 6 to 8.
Drain pineapple. Mix pudding in pineapple juice until dissolved. Add all other ingredients and mix. Refrigerate until serving.
Scald milk (do not boil). Stir in margarine, cornmeal and salt. Cook, stirring constantly, until cornmeal comes away from sides of pan and thickens. Set aside. Cool to lukewarm. Add beaten egg yolks and mix well. Fold in beaten egg white. Mix gently but thoroughly. Pour into a greased, floured baking dish. Bake at 375° for 1 hour.
Brown ground beef in shortening until red disappears. Add chopped onion, green pepper, parsley, catsup, steak sauce, tomatoes and salt and pepper to taste. Simmer for 30 minutes.
Mix potatoes, onions, sour cream, soup, margarine and cheese together. Pour into a 9 x 13-inch pan sprayed with cooking spray. Mix cornflakes and 1/4 cup melted margarine. Sprinkle over potato mixture. Bake for 45 minutes at 350° or until brown.
Bake ham on rack in roasting pan at 350° for 1 1/2 hours or until thermometer registers 140°. Blend juice from pineapple with sugar, soy sauce, ginger and cornstarch in saucepan. Cook, stirring until thickened. Twist pineapple slices and arrange on ham. Brush sauce over pineapple and ham. Bake 30 minutes longer, brushing with remaining sauce after 15 minutes.
Heat oven to 350°. In large bowl, combine chili, drained salsa, mushrooms, Parmesan cheese and Italian seasoning. In small bowl, stir cottage cheese and parsley flakes. Layer noodles, cottage cheese, chili mixture and Mozzarella cheese in a 9 x 9-inch baking dish coated with vegetable cooking spray; repeat to make three layers. Bake for 25 to 30 minutes or until lasagna is thoroughly heated. Let stand 10 minutes before serving.
Cook meat and drain well. Spread on bottom of greased casserole dish. Sprinkle cheese on top. Mix milk, eggs, Bisquick, salt and pepper in bowl with wire whip. Add onion and pepper; pour over top of meat and cheese. Bake at 350° for 30 minutes or until firm in middle.
Set oven at 400°. Cream butter and add eggs one at a time, beating well after each. Mix other ingredients and add to butter and eggs in 2 or 3 portions, mixing until smooth. Drop 2 inches apart on cookie sheet sprayed with Pam by teaspoonfuls. Bake 10 minutes or until nicely browned. Makes about 3 1/2 dozen.
Preheat oven to 350°. In a large bowl, combine all of the ingredients. Mix well. Drop by teaspoonfuls 1-inch apart on greased foil lined baking sheets. Bake 10 to 12 minutes. Remove from baking sheets immediately or they will stick if allowed to cool on pan. Store, covered, at room temperature. Yields 5 dozen.
Dump fruit filling in cake pan. Sprinkle some cinnamon over evenly. Add dry yellow cake mix. Place pats of butter evenly on top. Bake 45 minutes or until golden brown. Bake at 375°.
Mix peas, asparagus and soup and put in casserole bowl. Slice margarine in small pieces and put on top. Sprinkle Cheddar cheese over top. Put in oven at 350° for 20 minutes.
Cook and drain macaroni. Add dressing and marinate in refrigerator with dill weed, preferably overnight. Add onions, tomatoes and cucumber. Salt and pepper to taste; mix together well. Serve chilled.
Cook sugar, milk, cocoa, salt and syrup to soft ball. Set aside and cool to lukewarm. Add to fudge the butter and vanilla; beat until creamy. Pour on buttered platter.
Preheat oven to 375°. Cream margarine, sugar and extracts; add eggs one at a time. Mix flour and baking powder; add to dough. Mixture will be very thick and stiff. Grease 13 x 9 x 2-inch cake pan. Place 1/2 of batter in pan; spread with spatula. Spread can of pie filling on batter. Drop rest of batter by spoonfuls, leaving space between; batter will spread during baking. Bake 35 minutes until top is browned and tests done. Cool in pan on rack and cut in squares or bars.
Beat eggs slightly; add remaining ingredients in order given, mix well. Pour into pie shell. Bake at 425° for 10 minutes. Reduce temperature to 350° and bake for 35 minutes.
Heat oil in a large skillet. Add meat and cook, breaking up. Stir in tomatoes, tomato sauce, sauce mix and V-8 juice. Bring to a boil. Lower heat and simmer for 10 minutes.
In a medium bowl, combine oats, sugar and margarine; mix well. Spread in a greased 9-inch square pan. Bake in preheated 350° oven for 13 minutes, or until light golden brown; cool. In a small, heavy saucepan over low heat (or in microwave), melt chips. Spread over oat mixture; sprinkle with nuts. Refrigerate until chocolate is set. Cut into 2 x 1 1/2-inch bars. Store in tightly covered container in refrigerator. Makes about 2 dozen bars.
Combine sugar, flour and salt. Add cream, egg and vanilla and beat until smooth. Add apples and pour into unbaked pie shell. Combine flour, sugar and cinnamon and cut in butter. Sprinkle this topping on pie. Bake at 375° for 35 to 40 minutes.
Pour water over 100% Bran and mix in order given. Mixture may be stored in airtight container and baked when needed. Bake in greased muffin pans. Grease lightly even if they are teflon lined. Bake at 375° for 15 to 20 minutes.
Use a 3-quart saucepan. Fill 3/4 full of water. Add chicken broth or bouillon cubes. Finely chop carrot, onion and celery; add to water and cook until tender. Add cheese. When cheese melts, stir in cornstarch, mixed with small amount of water. Serve.
Boil chicken until tender. Cool. Remove meat from bone in small chunks. Place in greased casserole dish. Mix 1/2 cup milk with 1 can of chicken soup. Pour over chicken. Sprinkle water chestnuts over chicken. Pour 1/2 cup chicken broth over cornbread stuffing mix and stir. Put on top of casserole and bake at 350° for about 50 minutes.
Dissolve yeast in a little warm water. Mix shortening, salt, sugar, egg, vanilla and milk. Add yeast mixture, then flour. Mix well. Add raisins, candied fruit and nuts. Let rise. Divide into 3 parts. Roll each portion into a long roll. Form into a braid. Let rise until light. Bake 25 to 30 minutes at 350°.
Brown meat. Add the next 2 ingredients and refried beans. Line a 13 x 9-inch pan with tortilla chips. Spread meat mixture. Layer chilies and cheese. Bake at 325° for 25 minutes. Let stand 10 minutes. Serve with taco fixings, such as chopped lettuce, tomato, black olives, sour cream, etc. I top it with crumbled tortilla chips. Enjoy.
Combine shortening and sugar in a bowl and mix. Add eggs. Measure and sift flour, baking powder, cinnamon and allspice together. Add to shortening, sugar and eggs, then add milk and jam. Pour into two greased and floured cake pans. Bake in preheated 350° oven for 25 to 30 minutes.
Put apples in bowl and add next 5 ingredients. Mix. Add dry ingredients and mix. Add nuts. Bake in 9 x 13-inch pan at 350° for minutes.
Boil sugar, water and salt to 250° on candy thermometer. Put Marshmallow Creme in large bowl. Pour sugar syrup slowly over Creme while stirring. Add vanilla and nuts. Pour in a buttered 8 x 8-inch pan. Cool. Cut into squares.
Beat together sugar, pumpkin, oil and eggs. Sift together flour, soda, salt and spices; mix well with egg mixture. Add raisins, nuts and water. Pour into well-greased loaf pan (9 x 5 x 3-inches). Bake at 350° for 65 to 75 minutes. Turn out on rack to cool completely before cutting.
Mix the ingredients together and then put into graham cracker crust shell. You may sprinkle a few graham cracker crumbs on top. Do not freeze. Chill in the refrigerator for a few hours. Serves 1 to 4.
In a 2-quart saucepan, melt margarine. Add mushrooms, scallions and garlic and	saute over medium heat until mushrooms are just tender, 1 to 2 minutes. Add remaining ingredients except rice and sour cream and bring mixture to a boil. Add rice and stir to combine. Reduce heat to low, cover and cook until	liquid is absorbed and rice is tender, 10 to 15 minutes. Stir	in sour cream and serve immediately. Healthy. Makes 4 servings with 160 calories per serving.
Dissolve yeast in water and add oil. Sift flour and salt into bowl. Add yeast mixture and knead until smooth (approximately 10 minutes). Cover. Let rise in warm place, approximately 2 hours (until double in size).
Prepare mustards for cooking by stripping the stalk out. Wash leaves thoroughly and cut them up. Add to pot. Fry out your salt pork in pot you are going to cook the mustards. Add water and sugar; cook until tender.
Mix the first 5 dry ingredients together. Mix oil and sugar separately. Add the eggs and vanilla; stir. Add dry ingredients to oil, sugar and egg mixture, then add apples and nuts. Bake at 325° for 1 hour and 10 minutes in Bundt pan.
Cream margarine, shortening and sugar. Add eggs and vanilla. Beat; add dry ingredients. Mix well. Add cereals and coconut. Mix. Roll into small balls. Place on ungreased cookie sheet 3 inches apart. Press with fork. Bake at 325° for 12 to 15 minutes. Remove quickly; cool on rack. Do not overcook.
Mix in bowl on high the shortening, butter, sugar, brown sugar, eggs and vanilla. Mix until it tastes more like butter than sugar, about 5 minutes. Then add rest of the ingredients by hand. Bake at 375° for 8 to 10 minutes on an ungreased cookie sheet.
Prepare cake mix as directed on package. Mix together and put in Bundt pan. Bake at 350° until springs back when touched.
Combine dry jello, garlic salt and mustard. Add melted margarine. Mix well. Place mixture in oblong baking dish. Arrange chicken in single layer, turning to coat both sides. Sprinkle with almond slices; cover. Bake in 350° oven for 30 minutes, basting once. Remove cover; baste again and bake 15 more minutes or until done.
Preheat oven to 375°. Separate crescent roll dough into triangles. Place on cookie sheet; pinch seams together. Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and Italian seasoning. Bake for 20 to 25 minutes. Cut into wedges or squares. Serve warm. Makes 8 to 10 servings.
In small pieces, tear apart dried beef. Mix together both cheeses, dried beef and onions. After mixed together, form into a small ball and roll in nuts. Refrigerate 1 hour, or until ready to serve.
Mix all ingredients and bake slowly in 325° oven for 1 hour or until firm.
Mix all ingredients and add a large can of water. May use a juice can. Stir. Add ginger ale before serving.
Add jello to fruit, then add cottage cheese and Cool Whip. Blend well and chill about 2 hours.
Mix all ingredients. Add beer to desired consistency. Excellent for fish or vegetable batter. Deep fry at 350°.
Blend avocado, cream cheese, sour cream, milk, lemon juice and salt. Spread evenly on dinner plate. Layer the rest of the ingredients on top. Serve with chips.
Cream sugar and butter until fluffy. Add eggs one at a time. Sift dry ingredients and add alternately with milk. Add berries. Bake for 25 to 30 minutes in greased muffin pans.
Cream together butter, peanut butter and sugars. Beat in syrup and vanilla. Sift and beat in flour and baking powder. Stir in oatmeal and coconut. Use greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix kraut, onion, bell pepper, celery and pimentos. Pour sugar over vegetables and stir. Cover and refrigerate overnight (24 hours). Next day, drain real good, stir to help with the draining. When drained good, add the oil and vinegar. Keep covered, will keep several weeks in refrigerator.
Prepare 2 servings potatoes to package directions. Stir in remaining ingredients. Spoon into 2 foil baking shells. Sprinkle with paprika. Bake at 350° about 20 minutes or until heated thoroughly. Makes 2 servings.
Boil syrup, water and sugar until it spins a thread. Pour over beaten egg white and continue beating until gloss is gone. Add vanilla and walnuts. Pour onto greased platter to cool.
Place chicken wings in single layer in shallow roasting pan. Mix remaining ingredients together. Heat on top of stove until sugar is dissolved. Pour sauce over chicken wings. Place, uncovered, in a 350° oven and bake for approximately 2 hours. Turn wings occasionally. After first hour, check frequently to prevent burning. Wings are done when sauce is thick and bubbly.
Place Tater Tots in a 9 x 12-inch dish or pan. Pour the cheese soup that has been mixed with the milk over the potatoes. Next, pour the tomato bisque soup that has been mixed with the water over the nacho cheese soup. Mix soups with spoon gently (do not disturb potatoes). Bake in a 350° oven for 1/2 hour or so until Tater Tots test soft and are lightly browned and soups are thickened. Serve hot. Stir, slightly, when removed from the oven and ready to serve.