HumbleIntelligence/food-ner-1-Million huggingface dataset:
The day before, place cubed bread in an 8-inch baking dish. Sprinkle with 1 cup cheese. Cover with sausage, which has been cut into small pieces and cooked. Top with remaining other 1 cup cheese. In a small bowl, beat eggs and 2 1/4 cups milk together. Pour over sausage mixture. Refrigerate overnight. The next day, dilute mushroom soup with 1/2 cup milk. Pour over refrigerated mixture. Bake at 300° to 325° for 1 1/2 hours or until knife inserted in center comes out clean.
Brown beef and drain, add other ingredients. (Do not drain beans.) Simmer on medium low until onions and garlic are tender and juice is thickened.
Preheat oven to 375°. Sift together flour, baking soda, salt and cinnamon. Stir in the oats. Combine egg whites, brown sugar, oil, milk, vanilla and raisins; add to flour mixture. Mix well. Drop batter, a teaspoon at a time, onto an oiled cookie sheet. Bake 12 to 15 minutes, depending on texture desired. Shorter baking time results in a chewy soft cookie, the longer time in a crisp one. Yield: 3 dozen. One cookie contains 70 calories, 1.6 gm fiber, low cholesterol and for sodium control, omit salt.
Mix well. Chill dough. Pinch off small pieces and flatten on cookie sheet. Bake on greased cookie pan for 8 minutes at 350°. Will keep in refrigerator.
In a small saucepan, heat the water to boiling. Add the chocolate and stir until melted. Cool. Combine crumbs and butter and press into the bottom of a 9-inch spring-form pan. Preheat the oven to 350°. In a large mixing bowl, cream (at medium speed) the cheese until light and fluffy. Add the sugar and eggs and continue beating until well blended.
Cut elephant into bite size pieces. This should take about 2 months. Add enough brown gravy to cover. Cook over kerosene fire about 4 weeks at 456°. This will serve 3,800 people. If more are expected, two rabbits may be added, but only if necessary since most people do not like to find a hare in their stew.
Cook rice according to directions. Saute onions in oleo. Mix all ingredients, except bread crumbs. Use up to 1/2 cup broth to keep from being dry. Put in 9 x 13-inch Pyrex dish. Place bread crumbs on top. Bake at 350° for 30 to 40 minutes.
Thaw, rinse and drain spinach. Mix sour cream, mayonnaise, dressing and spinach. Chill mixture several hours or overnight. Remove center from loaf of bread and fill with dip. Cut center section into squares for dipping.
Cut shortening into sifted flour with sugar and salt already added. Add 1 egg, well beaten. Mix cold water and vinegar together. Add to flour mixture, a little at a time, until all have been added. Mix well. Place on floured board and knead until ready to roll out for pie crust. This will make about 5 pie crusts. Keep stored in refrigerator until all have been used. It will roll out better if stored in refrigerator overnight. This will keep well for 2 weeks.
Heat oven to 325°. Spread nuts on baking sheet and toast in oven until golden brown. Cool and chop. With electric mixer set at medium speed, beat butter, sugar, salt and almond extract until creamy. On low speed, beat in flour until mixture just comes together. Stir in nuts. Chill until firm. Roll into 1-inch balls. Put on ungreased baking sheets. Bake until golden brown on bottom, 15 to 18 minutes. Cool completely on wire racks. Chop chocolate, put in a small bowl and melt in a 250° oven. Put coconut in a bowl. Drop cookies, one at a time, into chocolate. Coat and remove with fork, letting excess drip off. Drop cookies in coconut. Lightly press coconut onto cookies. Set on rack to dry.
Grease pan (Bundt is best) very well. Place frozen rolls in pan on top of chopped nuts. Sprinkle with pudding mix. Melt butter with brown sugar and cinnamon. Cover with towel. Let set overnight (10 to 12 hours). Bake at 350° for 30 to 35 minutes.
Thaw potatoes for 30 minutes. Mix all ingredients in large bowl. Place in a 9 x 13-inch baking dish. Bake at 350° for 1 hour. Serves 8.
Blend together sugar, butter, eggs, milk and vanilla. Beat well. Mix flour, baking powder, soda and salt together. Add to the creamed mixture. Roll out and cut in shapes. Bake at 375° for 12 to 15 minutes.
Heat oven to 350°. Grease 2 loaf pans. Cream the shortening and sugar thoroughly. Add eggs, pumpkin and water. Blend in dry ingredients except nuts and raisins. Stir in nuts and raisins. Bake in prepared pans 65 to 75 minutes or until wooden pick inserted in center comes out clean.
Drain beans well. Combine brown sugar, ketchup, liquid smoke, mustard and onion. Mix well. Stir in beans. Cook on top of range at medium heat until begins to boil. Reduce to simmer for 10 to 15 minutes.
Cook macaroni in boiling water, drain well. In a buttered 2-quart baking pan, put layers of macaroni and layer of cheese until both are used. Beat eggs, milk and salt. Pour eggs and milk mixture over macaroni and cheese. Dot with butter. Bake at 350° for 45 minutes.
Cream margarine until fluffy. Beat egg and sweetener until thick and lemon colored; add to margarine and mix well. Sift all dry ingredients together; add to margarine mixture alternately with applesauce; blend well. Add vanilla, raisins and nuts. Pour into tiny tart tins, filling 2/3 full. Bake at 350° for 15 to 20 minutes. Makes 30.
Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. Remove from pan; keep warm. Pour fat from skillet. Mix cornstarch and sugar; stir in pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly until mixture boils and thickens. Boil and stir one minute. Add meatballs, pineapple and green peppers. Heat thoroughly. Serve over rice.
Dip chicken in melted butter, then in crumb mixture. Arrange in shallow pan, uncovered. Dot with 2 tablespoons oleo. Bake at 300° for 2 hours, or until tender.
Mix mincemeat, salt, shortening, sugar, water and cinnamon; boil 1 minute. Add soda to mix and let cool, then pour over flour and nuts. Mix well. Bake in greased tube pan for 1 hour at 300°.
Cover chicken with water to have enough broth. When cooked, take chicken out of broth; bone and use in dumplings (if desired). Make dough with cup of broth. Make it real stiff, where you can roll your dumplings out and they don't tear up when layered into boiling broth. Put a lot of black pepper on each layer. Let each layer get done before putting others in boiling broth. Layer until all of your dough is used. Leave plenty of broth where dumplings won't be dried out.
Melt 4 tablespoons margarine in large skillet. Saute onions; remove from skillet. Pound steak strips and dredge in flour seasoned with salt, pepper and paprika. Melt remaining margarine in skillet and add meat. Brown well on both sides. Mix in prepared onions, water and sour cream until blended. Cover and cook over medium heat until meat is tender, 30 to 45 minutes. Uncover and cook until sauce thickens, about 10 minutes. Serve over hot, cooked rice or noodles. Makes 8 servings.
Mix all ingredients together well. Pour in unbaked pie crust. Bake at 350° for 1 hour or until done.
Beat ingredients until smooth. Serve with any fresh fruit, such as bananas, grapes, apples, etc.
Mix all ingredients except last three. Put in greased muffin tin and bake 15 to 20 minutes at 375°. Pop out and dip in margarine, sugar and cinnamon mix.
Mix; put in casserole dish. Sprinkle Ritz cracker crumbs on top. Bake at 350° about 45 minutes.
Peel potatoes, cut into 1/2 inch slices. Place in 1 1/2 qt. buttered baking dish. Season with salt. In a small saucepan over medium heat, reduce cream by 1/3. Add bourbon, whisk well. Pour over potatoes, dust with nutmeg. Dot with butter and bake at 350° for 30 minutes.
Dissolve jello in pineapple. Fold in cottage cheese and Cool Whip. Keep in refrigerator and it keeps a long time.
Mix dry ingredients. Add milk, shortening and beaten egg. Mix well. Bake at 425° for 25 to 30 minutes in an 8 x 8 x 2-inch pan, well-greased.
Spray an 11 x 7 x 2-inch baking dish with nonstick spray. In medium bowl stir cream cheese, cottage cheese, eggs and sugar until well blended. Stir in raisins, margarine, vanilla and cinnamon. Add egg noodles. Mix well. Pour into prepared baking dish. Bake at 350° for 35 to 40 minutes. Let stand 20 minutes before serving. Makes 8 servings.
Blend dry ingredients in a bowl. Add butter to bowl and mix well. Spread oatmeal; mix on top of apples and press lightly in greased pan. Bake 30 minutes at 350° in 8 x 8 x 2-inch pan. Double for 9 x 13.
Place first 4 ingredients in large pan. Mix the rest of the ingredients in a pan. Bring this mixture to a boil and then strain. Pour vinegar mixture over squash mixture and mix. Bring to a boil for about 2 minutes then put in sterilized jars and seal.
Sprinkle dry ingredients over roast. Spread mushroom over all and wrap securely in foil. Cook 3 to 4 hours at 350°.
Put oatmeal, peanut butter and vanilla in a bowl. Put margarine, sugar, milk and cocoa in a pan. Bring to a boil and boil for exactly 3 minutes. Pour mixture over the contents of the bowl. Mix well. While still hot, drop cookies by teaspoons onto wax paper. Chill until hard.
Line a 9 inch pie plate with foil. Microwave chocolate and butter in a large bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in nuts. Press mixture onto bottom and sides of prepared pie plate (to form the crust). Refrigerate until firm, approximately one hour. While crust is chilling you can make the Filling.
Place chicken breast in baking dish. Spoon pineapple over chicken. Pour slightly thickened juice over chicken breast and bake at 350° for 30 to 45 minutes or until tender. Baste chicken occasionally. Serves 1. Contains 190 calories, 22 g protein, 2.8 g fat, 60 mg chol. and 55 mg sodium.
Mix all ingredients in order listed by hand. Pour into greased spring-form pan. Bake at 350° for 1 hour. When done, leave in oven with door open for 1 hour to cool. Remove from oven and cool for additional 2 hours, then refrigerate.
Mix by hand. Form into rolls. Refrigerate, uncovered, for 24 hours. Bake on wire rack (so juices drip through) at 300° for 1 hour.
Mix ingredients as listed. Pour into 9 x 13-inch ungreased pan. Bake at 325° for 1 hour.
In a skillet, cook sausage until browned; drain off excess fat. Separate crescent rolls into 8 triangles. Place in an ungreased 12-inch pizza pan, with points toward the center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar and Swiss cheeses. In a bowl, beat together the eggs, milk, salt and pepper; pour over crust. Sprinkle Parmesan cheese over all. Bake in a 375° oven for 25 to 30 minutes. Serves 4 to 8.
Cook and drain broccoli. In a large mixing bowl, combine parsley, onion, mustard, margarine and lemon juice; blend well. Add cheese, ham and broccoli; mix lightly. Set aside.
Cut angel cake into small pieces. Make pudding according to directions on package. Using a large trifle bowl, layer bottom with cake. Drizzle liqueur over it, followed by pudding, whipped topping and raspberry preserves. Keep layering and put strawberries on last.
Grind tomatoes and let stand overnight. Drain off juice. Add peppers and onions. Mix well. Add sugar, salt and spice bag. Let cook about 20 to 25 minutes. Place in hot sterilized jars.
Use large, over-ripe cucumbers. Peel and scoop out the seeds. cut into 2 to 3-inch pieces and place in a large cooking pot. Salt the cucumbers liberally and let stand overnight to draw out some of the water. The next day, pour off the accumulated water and rinse off the cucumbers and leave draining in colander. Heat vinegar in a large kettle. Add spices and bring to boiling point. Add the sugar, then add the cucumbers to the liquid and heat thoroughly. I cooked the cukes until they were just tender enough to remain together when picked up with a fork. This took practice. Put in sterilized jars at once and seal.
Combine pasta with cooked vegetables. Chill in refrigerator. Vegetables should not be overcooked! Add cabbage, turkey, carrot and spices. Toss gently. Cover and refrigerate 1 hour. Serve on bed of lettuce.
Pour cereals into large bowl; set aside. In a 1-quart microwave safe bowl, combine chocolate chips, peanut butter and margarine. Microwave on High for 1 to 1 1/2 minutes or until smooth. Stir after 1 minute. Stir in vanilla. Pour chocolate mixture over cereals, until pieces are coated. Pour cereal into plastic bag with powdered sugar. Shake until all coated. Spread on waxed paper to cool.
Brown ground beef; drain and add taco seasoning, water and olives. Simmer 5 minutes. Sprinkle 1 cup crushed chips onto pie crust followed by meat mixture. Top with 1 cup sour cream, 1 cup shredded cheese and top with 1/2 cup crushed chips. Bake at 375° for 20 to 25 minutes. Serve with shredded lettuce, tomatoes and taco sauce.
Boil sugar and water and pour over jello. Mix well. Then add cranberries, apples and pecans. At last, add the crushed pineapple. Very good for the holidays with turkey and dressing.
Combine peanuts, sugar, syrup and salt in 1 1/2 or 2-quart glass bowl. Microwave 4 minutes on High. Stir. Microwave another 3 minutes on High. Add butter. Microwave 2 minutes on High. Add baking soda and vanilla. Stir until foamy. Spread on greased cookie sheet, spreading to 1/4-inch thick. Set until cool.
Mix flour, warm water, yeast and salt into a ball (may need a little extra flour if it seems too sticky). Divide into 3 or 4 balls; let rise in warm place for 1 hour. Spread in greased pizza or cookie sheet pans.
Place fish fillets over 2 slices bacon in greased baking dish. Cover with remaining bacon and lemon slices. Combine tomato soup and water. Add bay leaves, salt and pepper to taste. Place sliced onion on top of fish and pour sauce over fish. Bake at 350° for 30 minutes. Place on heated serving platter. Strain sauce over fish. Sprinkle with paprika. Serves 4.
Grease and line 12 muffin tins. Combine flour, sugar, baking powder and soda. Blend. In a separate bowl, blend orange juice, egg, melted butter and orange zest. Add orange juice mix to dry ingredients and mix with a wooden spoon until batter is moist but lumpy. Add cranberries and walnuts. Bake at 400° for 20 minutes or until golden brown.
Mince the garlic and chop scallion. Squeeze 2 tablespoons juice from the lemon. Heat butter and oil in a large frying pan over medium heat. Add shrimp, garlic and 1 teaspoon of salt. Saute, stirring, until shrimp turn pink, 3 or 4 minutes. Stir in the lemon juice and scallions. Sprinkle with parsley and serve.
Place celery, carrots and onion in large Dutch oven and cover with water. Bring to a boil, reduce heat and simmer. Add potatoes, margarine, evaporated milk and enough water to cover vegetables. Fry bacon pieces, drain and add to soup. When vegetables are tender (about 30 minutes), stir in cheese until melted. Just before serving, stir in sour cream and add salt and pepper to taste.
Place chicken and pork roast in a large kettle. Add salt and pepper. Put gelatin in 1 cup cold water. Add to chicken mixture. Place in 3 glass loaf pans. You may have to press down the meat to drain off some of the juice.
Mix rice, corn, 1 can tomato sauce, salt and pepper, onion, 1/2 c. water, and ground beef. Place in a baking dish and cover meat with bacon strips. Cover and bake in 350° oven for 1 hour. Mix 1 can of tomato sauce and 1/4 c. water and pour over meat and bake 30 minutes longer.
Beat eggs and milk together. Add mixture of flour, baking powder and sugar to egg and milk mixture. Cut bread slices into half pieces. Dip bread in batter and deep fry until golden brown. Serve hot with syrup.
Mix all of the ingredients together and refrigerate for at least 4 hours. Serve with celery, carrots, cucumbers, green peppers, mushrooms, green onions, radishes, etc.
Combine sugar, butter and corn syrup in heavy saucepan, stirring constantly. Bring to boil over medium heat. Immediately stir in condensed milk and simmer, stirring until mixture forms a soft ball when dropped into cold water. This cooks quickly; be careful not to scorch.
Beat cake mix, eggs, oil and juice of mandarin oranges. Fold in diced mandarin oranges and pecans. Bake in 3 layers at 350° about 20 minutes.
Brown meat in skillet (drain off grease). Add all other ingredients; stir well. Simmer 2 hours or longer, stirring occasionally.
Cut peppers in half and onions in wedges. Place in 375° oven. Turn over when well browned to toast other side. Remove from oven and place peppers in a brown paper bag. Let stand in bag for 10 minutes. Peel and cut into strips. Arrange on platter with onions and marinate with sauce. Great with salads, appetizers, or alone with bread.
Put acini de pepe, salt and oil in boiling water. Cook until tender, about 10 to 12 minutes. Rinse and drain pasta. Cool to room temperature. Add pineapple, sugar, marshmallows and cherries to the pasta. Sprinkle pudding mix over this and mix lightly. Add coconut, pecans and Cool Whip; fold in lightly. Refrigerate several hours before serving.
Divide popped corn between 2 to 4-quart bowls. Mix brown sugar, butter, corn syrup and salt in 2 1/4-quart casserole. Microwave, uncovered, 2 1/2 minutes; stir. Microwave, uncovered, to boiling, 30 seconds. Boil 3 minutes. Stir in baking soda. Pour syrup over popped corn, stirring until mixed. Microwave on High 2 1/2 to 3 1/2 minutes, stirring every minute. Cool, stirring occasionally.
Peel and quarter potatoes. Peel and chop onion fine. Put potatoes, onion and salt in a 2-quart saucepan. Add water to cover. Boil 15 to 20 minutes or until a fork pierces potatoes easily. Mash potatoes and onion in pan without draining liquid. Slowly add milk, stirring well as you do so. Allow soup to simmer while you add butter, pepper and parsley. Stir over medium heat until smooth and hot. Makes 4 servings.
Cut chicken into cubes; shake with salt, pepper and flour. Brown in skillet with oil. Stir in Hunt's. Heat through and serve over your favorite pasta. Makes 4 servings.
Combine all fruit in a small bowl; set aside. Cream the margarine and vanilla. Stir in flour, soda, baking powder and spices. Pour in fruit mixture; beat until blended. Bake at 325° for 45 to 55 minutes. Cool; store in an airtight container for 3 days.
Beat eggs in mixing bowl, then add fruit cocktail. Sift flour, sugar, soda and salt. Add these to the mixture. Mix well with a spoon (not mixer). Pour into a greased baking pan. Sprinkle brown sugar and nuts on top. Bake at 350° for 30 minutes.
Preheat oven at 350°. Melt butter, add to cheese. Chop corned beef and mix with butter and cheese; add mustard. Spread on thin fresh sliced bread. Roll sandwiches corner to corner and roll in wax paper. Twist ends to secure roll. Store in refrigerator overnight or freeze. Toast for 30 minutes or until brown. Yield: 25 or 30. For fancy sandwiches, trim bread ends. For hearty man-pleasers, leave crust on.
Combine coconut, melted butter, 2 tablespoons sugar and graham cracker crumbs in 13 x 9-inch pan. Mix well and spread in bottom of pan. Combine remaining ingredients (except chocolate chips and pecans) and blend at medium speed with mixer until smooth. Stir in chocolate chips and pecans. Spread over graham cracker layer. Bake at 350° for 35 to 40 minutes.
Mix together and toss over salad just before ready to serve. "Doesn't come any easier than this!"
Mix ingredients well. Cook in greased 8 x 11-inch casserole dish until done.
Saute hamburger, onions and peppers; drain well. Mix all ingredients together. Season to taste. Simmer 30 minutes and serve hot.
Combine potatoes, salt, butter, pineapple and juice. Place half of mixture in a buttered casserole dish. Top with half the marshmallows. Add remaining half of the potato mixture. Arrange pecans on top. Cover; bake at 350° for 30 minutes. Remove cover the last 10 minutes before serving and add the rest of the marshmallows.
In a pan or casserole, put dry onion soup, mushroom soup, cream of chicken soup and cup of rice into the water. Mix well. Put chicken on top. Cover with foil or lid. Put in oven for 2 hours at 325°. When time is up, your supper is done.
Cut bread into 1-inch slices. Heat garlic powder and butter slowly until butter is melted. Brush each slice of bread on both sides with garlic butter and place on baking sheet. Sprinkle with cheese and bake in 425° oven 10 minutes or until cheese melts. Serve hot.
Mix jello and water until jello is dissolved. Add all the rest and place in jello mold or Bundt pan. Refrigerate until firm.
Combine onion, celery and butter in an 8-inch square baking dish. Cover with waxed paper. Microwave on High for 2 1/2 to 3 minutes or until vegetables are just about tender. Thinly slice potatoes into baking dish; mix lightly. Cover and microwave on High for 10 to 12 minutes or until potatoes are tender; stir once. Add garlic salt, pepper, cheese and seasonings; mix lightly. Sprinkle with paprika. Microwave on High for 1 to 2 minutes, uncovered.
Cook potatoes, peel and mash adding first 3 ingredients. Make up a batter with the rest of the ingredients. Heat oil about 2 inches deep and form walnut-size balls of the mashed potato mix; dip in batter and fry. Drain and serve with catsup or chutney.
Preheat oven to 375°. Sift flour, soda, baking powder and salt together and set aside. Cream shortening, butter, peanut butter and sugars together. Add egg and gradually mix in flour mixture. Then add candies. Roll into small balls. Place balls onto ungreased cookie sheet and press with a fork. Bake 10 to 12 minutes or until set, but not hard.
Place whole cloves 1/2-inch apart in an orange. Place in a baking dish with 1/4 cup water and bake for 30 minutes at 325°.
Dissolve Jell-O with 2 cups of hot water. Add milk and mix well. Add pineapple with juice and the cottage cheese. May add nuts, if desired.
Brown ground beef, onion, salt and pepper. Spread in greased pie plate. In medium bowl, beat eggs, milk and baking mix until smooth. Pour over meat mixture. Bake at 400° until knife inserted comes out clean. Top with cheese and let melt.
Saute meat with onion; drain. Add soups and Ro-Tel. Simmer. In large flat, greased Pyrex dish, spread a little of the meat mixture. Then layer flour tortillas, meat mixture and cheese, repeating layers to fill dish. Bake at 375° until bubbly.
Heat oven at 350°. Mix butter, flour and nuts together. Spread with a fork in a 9 x 13-inch pan. Bake in oven for 15 minutes. Let cool.
In a jar, combine oil, vinegar, bay leaf, garlic and oregano. Shake well and chill several hours. In a large bowl, combine remaining ingredients. Before serving, remove bay leaf and garlic from dressing. Shake well and pour over salad. Serves 6.
Use barbecue sauce and a can of cola or any carbonated drink. Bake at 275° for 1 hour per pound of meat in 9 x 13-inch pan; cover with foil.
Combine first 8 ingredients, plus dash of pepper in pan. Place chicken on top. Sprinkle with salt. Bring to boil, reduce heat and simmer 25 to 30 minutes. Remove chicken, sprinkle with paprika. Combine cornstarch and water. Stir in skillet. Cook and stir to thicken. Cook 1 minute more. Spoon sauce over chicken. Yields 4 servings, 139 calories per serving.
Put bread in greased 9 x 13-inch pan. Sprinkle with grated cheese and sausage. Beat eggs with 2 1/4 cups milk and pour over top. Mix soup with rest of milk and pour over mixture. Refrigerate overnight. Bake 1 1/2 hours at 350°.
Fry bacon and crumble. Fry hamburger and drain grease. Put all ingredients into a slow cooker and cook 3 to 4 hours on medium. Great for cookouts!!
In a 13 x 9 x 2-inch dish, place a layer of each of the following in the bottom: miniature marshmallows, crushed pineapple, sliced bananas and apricots. Prepare lemon jello as directed on the back of package and pour over the layered fruit. Let congeal. Can be made a day ahead and refrigerated overnight to congeal.
Preheat oven to 350°. Spray an 8-inch square baking pan with nonstick cooking spray.
Spread cream cheese about 1 inch thick in serving dish, spread crab meat over cheese and pour cocktail sauce over meat. Delicious with Ritz crackers. Can use more cream cheese or crab meat according to taste.