HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage. Beat eggs; add milk and salt. Grease 13 x 9-inch pan. Spread sausage in bottom of pan. Next layer bread cubes. Top with Cheddar cheese. Bake at 350° for 35 to 45 minutes or until center is done. Makes 6 servings. You may use bacon or ham instead of sausage.
Mix butter and sugar. Add eggs, then add cake mix and sour cream. Then add flavoring, flour and milk. Bake at 350° about 1 hour and 10 minutes in tube pan. As soon as you remove from pan, pour a real thin glaze of icing. I like to do this while the cake is still hot, therefore most of the glaze is absorbed into the cake.
Mix all ingredients. Add M&M's. Drop by teaspoon on ungreased cookie sheet. Bake at 375° until lightly browned, about 10 minutes.
Crumble sausage and fry in large skillet. Stir while cooking. As soon as all pink color of meat disappears, push meat to one side and brown potato cubes slightly in sausage drippings. Stir potatoes and sausage together. Sprinkle flour. Add milk; cook and stir until slightly thickened. Pour into 2-quart casserole. Sprinkle cheese and paprika over top. Cover with lid or foil and bake at 350° for 30 minutes. Uncover and bake 15 minutes. Serve hot. Yields 6 to 8 servings. Recipe can be refrigerated for later.
Combine first 6 ingredients in a shallow dish. Dip fish in milk and dredge in cornmeal mixture. Place in a lightly greased 13 x 9 x 2-inch pan and drizzle with butter. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork. Garnish, if desired. Yields 4 to 6 servings.
In a 3-quart oblong baking dish, combine soup, water, rice, mushrooms and 1/2 can of onions. Arrange chicken on rice mixture. Sprinkle with paprika and pepper. Bake at 375° for 1 hour or until chicken is no longer pink and juices run clear. Top with remaining onions. Bake 3 minutes or until onions are golden brown. Serves 4.
Cover chicken with hot water and simmer until very tender. Remove from liquid and pick meat from bones. Return meat to liquid. Add vegetables and seasonings and simmer until vegetables are tender and the stew is thick.
Cut round steak into finger size strips. Soak overnight in mixture of remaining ingredients. When ready to cook, remove strips from mixture and coat with flour. Deep fry until golden brown.
Mix oleo, sugar and eggs well. Add coconut, vinegar and vanilla. Pour into unbaked pie shell. Bake for 1 hour at 350°.
Cook broccoli in a small amount of boiling water for 5 minutes or until tender. Drain well and set aside. Brown ground beef in a large skillet, stirring to crumble. Drain well. Stir in mushrooms, 1 1/2 cups Cheddar cheese and onion. Remove from heat and set aside.
Cook onion, green pepper and sausage until sausage is done. Drain grease. After bread dough has risen, spread it out over a cookie sheet until it is about 1/4 thick. Spread cheeses in the middle of dough. Add sausage mixture. Pull sides up around filling. Pinch and roll edges to seal loaf. Fold ends to complete the seal. Place seam side down on cookie sheet. Bake for 30 to 45 minutes at 350°.
In a medium skillet, heat oil and brown meat over medium-high heat until color disappears. Set aside.
Sprinkle chicken breasts with Accent and pepper. Saute in oil about 4 minutes per side. Mix soup, mayonnaise and lemon juice together.
Beat 3 egg whites until stiff. Add 9 teaspoons sugar and vanilla.
Combine all ingredients. Season with black or white pepper and cayenne pepper. Add Tony Chachere seasoning sauce to taste.
Bake at 475° for 15 minutes. Melt 1/2 stick of butter; brush on while still hot.
Mix together. Bake at 425° for 30 minutes, covered and 15 to 20 minutes uncovered.
Put flour into a bowl. Add oil and salt. Put in a drop or two of yellow food coloring; mix a little. Add milk. Make dough stiff enough to roll out; cut in triangle. Drop in hot broth and cook 15 minutes.
Brown together ground beef and onion. Mix together enchilada sauce and soups; add chilies, then add to beef. In greased 2-quart casserole dish, layer meat mixture and tortillas, starting with meat and ending with meat. Top with onion and cheese. Bake at 350° for 35 to 40 minutes, until browned and bubbly.
Sift together first 3 ingredients. Cut in Crisco; add buttermilk. Mix well. Roll out or cut out and place on greased baking sheet. Bake for approximately 10 minutes. Brush top of biscuits with butter or milk and bake another 5 to 8 minutes, until golden brown, in 450° oven.
Mix all ingredients together and pour in milk jugs. Freeze until ready to use. Then mix with 2 large ginger ales.
Boil your vinegar, water and salt; put your grapes, dill and garlic in bottom of your jars. Put your cucumbers in. Pour your boiling ingredients over pickles and seal.
Stir together all ingredients. Place in a 9 x13-inch dish. Bake at 325° for 50 to 60 minutes (or less).
In large pan, boil 10 cups of water. Add all ingredients. Bring to a boil again. Simmer for 15 to 20 minutes (noodles cooked).
Preheat oven to 350°. In a large bowl combine all ingredients, except 1/2 cup Colby cheese. Mix well. Turn into buttered 13 x 9-inch baking dish. Bake 55 to 60 minutes or until potatoes are tender.
Drain pineapple juice into mixing bowl; stir sugar and flour into juice. Add pineapple chunks. Pour into a 9 x 12-inch casserole dish and top with grated cheese. Add melted butter to crushed Ritz crackers sand sprinkle on top of cheese. Bake at 350° for 30 minutes. A great accompaniment for baked ham or pork.
Mix flour, sugar, salt, spices, nuts and oil. Take out 3/4 cup for topping. To remaining mixture, add egg and soda dissolved in buttermilk.
Cut Twinkies in half lengthwise and place in bottom of 9 x 13-inch pan, creme side up. Mix rest of ingredients together and place 1/2 of mixture on Twinkies in pan. Next, layer Twinkies, creme side down. Then top with rest of mixture. Refrigerate.
Melt together the Eagle Brand milk, chocolate chips and butterscotch chips. Add the vanilla, nuts, salt and marshmallows. Put in greased 9 x 13-inch pan. Refrigerate.
Combine pork and bread crumbs. Beat egg, Worcestershire, mustard, salt and sage together. Coarsely chop pickles and pimentos. Add juice and ground pepper and gently mix all ingredients together. Pack into loaf pan. Bake in water bath at 350° for 1 1/2 hours. Serve with crackers and mustard.
Cook sausage in a 12-inch skillet over medium heat 10 minutes (until no longer pink). Drain well; discard juices. Cut sausage links crosswise in half. Return sausage to skillet. Core apples and cut each into 8 wedges. Add apple wedges to sausage. Sprinkle with brown sugar, lemon juice, salt and pepper. Cover and cook over medium-low heat for 10 to 15 minutes, until apples are tender, stirring occasionally. Makes 6 servings.
Line a 13 x 9 x 2-inch pan with foil, extending foil over edge of pan. Set aside. In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts, if desired, and vanilla. Spread evenly in prepared pan. Refrigerate 2 hours or until firm. Use foil to lift fudge out of pan. Place on cutting board. Peel off foil. Cut into shapes with cookie cutters. Store, tightly covered, in cool, dry place. Makes about 2 pounds of fudge.
Brown ground beef, onions and bell peppers. Add salt. Cook until beef is brown. Add other ingredients. Bake at 300° for about 1 hour.
Cream the shortening and sugar. Add eggs, beating well. Add salt, soda, baking powder, vanilla and buttermilk. Add flour 1 cup at a time. Dough will be fairly stiff. Lightly sprinkle your hands with flour; spoon a rounded tablespoonful of dough, shaping cookies with your hands. Place on a greased cookie sheet. Bake at 350° for about 15 minutes or until lightly browned. Makes about 4 dozen.
Layer 1/2 of each on top of each other in a sprayed pan. Layer again with remainder 1/2 of each ingredient.
Mix to stiff dough with 2 or more cups of milk. Bake on large cookie sheet about 1/2-inch thick until done. Break in pieces when cool. Dry again in oven until very hard. Grind with coarse blade in food chopper or meat grinder.
Mix all ingredients. Blend well. Enough spread for 1 loaf of sandwich bread.
Drain pineapple; heat juice to boiling point. Stir in gelatin until dissolved. Add other ingredients. Pour into circular mold. Chill. Unmold onto bed of lettuce. Serve with hot Parker House rolls and coffee.
Combine jello and sugar in 4 cups of water. Heat mixture until dissolved. Cool. Add ReaLemon, the remaining 10 cups of water, almond extract and pineapple juice. Chill. Freeze part of the punch for ice. Makes 2 gallons.
Keep popped corn warm in a large, shallow pan in a 250° oven. Combine margarine, sugar, corn syrup and salt in a 2-quart saucepan. Stir over medium heat until sugar dissolves. Continue to boil to firm ball stage (248°). This will take about 5 minutes. Remove from heat and stir in baking soda. Syrup will foam. Pour hot caramel mixture over popped corn and nuts; stir to mix well. Divide mixture onto several cookie sheets and return to 250° oven for 45 minutes, stirring every 15 minutes. Cool and serve or store in airtight container in cool place.
Spray dish with Pam. Cook chicken until tender. Cut into small pieces and place in a 13 x 9 x 2-inch pan. In a saucepan, mix and bring to a boil the reserved chicken broth and soup. In another bowl, combine margarine, pepper, salt, flour and buttermilk. Mix thoroughly to form batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 350° for 25 to 30 minutes or until browned on top.
Tie cinnamon sticks and cloves in a cheesecloth bag. Boil water. Put spices in water and boil for 5 minutes or longer. Remove water from heat and put in tea bags. Steep 5 minutes. Add sugar and juices. Keeps well in refrigerator.
Cream together cream cheese with sugar, gradually. Mix in strawberries (with juice), then add crushed pineapple. Fold in Cool Whip. Pour in dish and freeze hard. Before serving, set out to thaw 45 minutes before serving (so fork can sink into it).
Cream together the sugar, brown sugar and egg yolks. Add salt, flour and cream. Beat egg whites until near peaks, then add to rest of ingredients. Bake at 275° for 50 to 60 minutes. Makes two 9-inch pies.
Combine ingredients; mix well. In shallow dish or plastic bag, pour over chicken, beef or pork. Cover; marinate in refrigerator for 4 hours or overnight, turning occasionally. Remove meat from marinade; head marinade. Grill or broil as desired, basting frequently with marinade. Refrigerate leftover meat.
Saute beef, macaroni, onion, green pepper and garlic in hot oil until macaroni turns slightly yellow. Drain off excess fat. Add tomato juice and seasoning; bring to boil. Cover and simmer 20 minutes. Uncover and simmer for several more minutes, or until sauce is reduced to desired consistency. Makes 2 servings.
Mix oleo and flour together like pie dough; press in pan, 11 x 7 x 2-inch. Bake 15 minutes.
Beat eggs and add to other ingredients; season to taste. Bake in greased baking dish at 325° for 1 hour.
In a bowl beat egg yolks with 1/2 cup of sugar until thick. In another bowl, beat egg whites with 1/4 cup of sugar until thick. In a third bowl, beat cream until thick. Add cream to the yolks. Fold in the egg whites. Add milk, bourbon, vanilla and a pinch of nutmeg. Chill in the freezer before serving.
Cook pasta; drain. In bowl, mix sour cream, mayonnaise, cheese, milk and mustard. Salt and pepper to taste. Add to pasta, tuna, broccoli, red peppers and onion.
Put orange juice, water, honey and salt in a saucepan. Blend cornstarch with 1/4 cup of the mixture and return to saucepan. Cook over medium heat, stirring constantly until it thickens and comes to a boil. Boil two or three minutes. Cool, brush on ham. Honey glaze does not tend to run off as do some other glazes.
Melt butter in pie pan. Mix flour, sugar, milk, salt and baking powder. Pour over butter, but don't mix. Pour fruit and juice (cherries or any kind of berries) over batter. Don't mix. Put in oven and bake at 350° for 45 minutes. Serve warm or cold with cream.
Scald milk in saucepan. Stir in salt and rice. Simmer on very low flame covered until milk is absorbed for about 45 minutes to 1 hour, stirring occasionally. Combine half and half, eggs, sugar and vanilla with wire whisk; stir into rice mixture. Cook, stirring constantly for 3 to 5 minutes or until slightly thickened. Pour into serving dish, stirring occasionally. Sprinkle top with cinnamon. Chill.
Mix margarine and sugars. Add egg yolks, flour and oats. Blend. Spread in greased pan. Bake at 350° for 20 minutes. When baked, sprinkle one cup chocolate chips over top while warm. Spread with knife.
Mix ingredients until well blended. Chill. Serve with assorted chips or vegetables. Yields 3 cups.
1. Mix garlic, OJ, ketchup, honey, and ginger in a shallow dish. Place Salmon steak in the shallow dish and let soak for at least 15 minutes, but preferably for 1 hour. 2. Turn steaks several times to expose both sides to marinade. 3. Out Salmon and marinade in a tin foil dish and place on grill, cover. Cook with medium heat until Salmon is flaky.
Core cabbage and place in enough boiling water to cover. With a fork in one hand and a knife in the other, keep cutting off the leaves as they wilt. Drain and trim center vein of each leaf. Set aside.
Mix warm pasta with chopped vegetables. Mix dressing with mayo and sour cream. Thin some with skim milk. Mix through salad and chill.
Mix cornstarch, sugar, salt, vinegar and water; boil until slightly thickened, stirring constantly. Add beets to mixture and reheat. Serve hot.
Layer sausage, rice, potatoes, onions and carrots in a casserole dish. Add tomato juice. Mix sugar, salt and pepper. Sprinkle dry over top. Cover with foil. Cook at 350° for 2 1/2 hours.
Peel potatoes and cook until done. Pour into a mixer, reserving some of the potato water. Mix at medium speed. Mix in other ingredients. Bake at 325° for 25 minutes. Serves 8 to 10.
Mix everything together with a fork. Press in bottom of 10-inch spring-form pan that has been sprayed with Pam.
Mix sour cream and pepperoni together and put covered in fridge for 2 days before serving. Serve in hollowed out bread with removed bread cut into small pieces and served along side for dipping.
In saucepan over medium heat, melt chocolate with condensed milk and salt. Cook and stir rapidly until very thick and bubbly, 5 to 8 minutes. Add water and egg yolks; cook and stir rapidly until thickens again. Remove from heat; add extract. Cool 15 minutes. Chill thoroughly, about 30 minutes. Stir. Fold in whipped cream. Spoon into crust. Chill 1 hour. Top with cherry filling. Refrigerate.
Boil chicken; cool and cut into small pieces. Melt butter; mix with herb stuffing. Heat soups, adding can of water. Layer chicken, soup and stuffing. End with layer of stuffing mix on top. Bake for 45 minutes at 350°.
Scrape corn from ears and add to pot along with 1/2 water, walnuts and butter. Heat through.
Boil potatoes in water to cover until partially cooked. Peel and grate. Add onion, 2 cups cheese, soup and sour cream. Mix well. Add butter. Blend well. Spoon into 3-quart casserole. Top with remaining cheese. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 10 to 15.
Cover beans with cold water. Saute garlic, onions and parsley in butter. Add to other ingredients. (If you don't want to bother with this, just dump everything in and boil. I've tried it both ways and can't tell any real difference.) Boil until beans are tender and soup is thick. Serve topped with chopped onions, sour cream and grated cheese. Serves 6 to 8.
Dissolve yeast in lukewarm water; set aside. Pour scalded milk over 1 cup sugar, shortening and salt. Add egg to milk. Add all together and mix well. Add 1/2 flour to mixture. Mix well. Let dough rise until doubled.
Cut off the skin from the chicken. Brown chicken in margarine. Remove and set aside. Add vegetables to drippings. Saute until vegetables are soft. Stir in tomatoes, water, bouillon and spices. Add chicken. Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes. Uncover and simmer for 30 more minutes. Serve over rice.
Preheat oven to 375°. Grease cookie sheet. Combine Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop by rounded tablespoonfuls of dough 2 inches apart. Bake at 375° for 10 to 12 minutes.
Combine butter and brown sugar. Blend in remaining ingredients. Pour into 9 x 13-inch pan. Bake at 300° for 35 to 40 minutes.
Melt margarine and chips in milk on low heat. Add powdered sugar and peanut butter. Pat into platter.
Spread rice evenly in bottom of a large casserole dish. Brown ground beef and onion in a large skillet, stirring occasionally. Add cabbage, carrots, pepper and salt to ground beef and stir. Spread over rice. Pour chicken broth over mixture, cover and bake at 350° for 1 hour. When ready to serve, dot with butter and mix in gently.
Peel and chop tomatoes coarsely. Grind onions and peppers together. Mash garlic with salt. Tie spices in a cheesecloth bag. Combine all ingredients in a large kettle; heat to boiling. Reduce heat; simmer until mixture is thick. Ladle into hot jars; seal at once.
Boil potatoes until soft. Cream like mashed potatoes. Pour into 9 x 13-inch casserole dish. Set aside. Brown hamburger meat, drain and add taco seasoning. Let cook 5 minutes. Pour over potatoes in casserole dish. Put cheese over this. Cook at 350° until cheese melts. Ready to eat.
Beat egg yolks with sugar until light and fluffy. Set aside. Mix gelatine with 1/2 cup warm water and dissolve. Set aside to cool, then add orange juice. Beat heavy cream in a separate bowl. Mix ingredients together and pour into spring-form pan filled with 1 box of chocolate wafers crumbled in a blender and mixed with melted butter. Refrigerate overnight in refrigerator. When ready to serve, cut pie and spoon fresh or frozen strawberries on top of pie.
Wash beans and then put in large pot. Cook pinto beans and ham halks together in water. When half done, add lard and salt. Then cook low until done. You can use hog jowls instead of ham halks but omit the lard.
Rub goose inside with salt and pepper. Fill cavity with raw tart apples, onion and celery tops. Truss bird. Place in foil and add melted butter, paprika, salt, pepper, thyme parsley and wine. Completely cover with foil. Roast in 350° oven; baste often. When done, remove foil from top and brown. Remove stuffing and discard before serving.
Combine all ingredients, except margarine. Melt margarine in frypan over medium heat. Drop batter by tablespoons into margarine and cook on each side until golden brown.
Dissolve orange gelatin in boiling water. Add 2 cups fruit juices. Cool and refrigerate until consistency of unbeaten egg white. Add fruit and pint of orange sherbet. Mix thoroughly. Place in 12-cup ring mold. Refrigerate until well set. Unmold to serve. May be divided into two smaller molds.
Partially freeze steak; trim fat from steak. Slice steak diagonally across grain in 1/4-inch strips. Place in a Ziploc plastic bag. Combine wine, 2 tablespoons soy sauce and cornstarch; pour over steak. Seal bag and shake until steak is coated. Marinate for 2 hours. Combine water, honey, remaining soy sauce and red pepper; stir well. Set aside. Coat a wok with cooking spray and 1 teaspoon oil. Place over medium high (375°) heat until hot. Add broccoli; stir-fry for 4 minutes. Remove broccoli from wok. Keep warm. Remove steak from marinade; reserve marinade. Add remaining teaspoon oil. Reheat wok to 375°. Add steak; stir-fry for 4 minutes. Remove steak from wok; drain. Wipe drippings from wok. Add steak, honey mixture and marinade to wok. Cook until thoroughly heated. Arrange broccoli on plates; top evenly with steak mixture. Makes 6 servings.
Put in a buttered square pan and pour over 2 cans tomato soup. Bake at 350° for 1 1/2 hours.
Boil chicken breasts or whole chicken. Remove from bone and cut chicken in small pieces. Set aside.
Cook spaghetti and drain; stir in butter and eggs. Add Parmesan cheese. Form spaghetti mix into 2 crusts in buttered 10-inch pie plates.
Chop bacon and cook until crisp. Drain. In a large pot, combine onions, brown sugar, vinegar and mustard. Heat well. Add bacon and all cans of beans (undrained). Mix well and heat slowly to blend flavors.
In 1 1/2 to 2-gallon stock pot, heat oil; add turkey and garlic. Saute on high heat until meat is firm and slightly browned. Add red pepper and green onion, stir and cook until onion turns clear. Reduce heat to medium; add black pepper, chili powder, cumin and oregano. Let simmer several minutes to allow seasoning to permeate. Stirring rapidly, add enough masa harina to absorb excess fat. When mixture is smooth, add wine vinegar, tomatoes, beef base and chilies. Stir thoroughly. Add bay leaves and enough Kitchen Bouquet to darken to a reddish brown.
Place 2 cups broken chips in a lightly greased 1-quart baking dish. Spread soups over chips. Spread chili over soups. Bake uncovered at 350° for 15 minutes. Sprinkle with remaining chips and bake 5 minutes longer. Yields 4 servings.
Mix first 3 ingredients together. Pour into pie crust and put in freezer. Serve cold.
In small bowl combine teriyaki sauce, water, sherry, garlic and ginger. Arrange fillets in 8 x 8-inch baking dish. Pour mixture over fillets. Turn fish over to coat both sides. Cover and refrigerate 1 hour. Microwave uncovered on High for 4 to 5 minutes (flakes easily with fork).
Combine graham cracker crumbs, sugar and melted butter. Press firmly into bottom of 13 x 9-inch pan.
Sift dry ingredients into bowl. Add shortening, milk and egg. Beat well and add vanilla. Drop by tablespoons on greased cookie sheet. Smooth each cookie flat. Bake 5 to 8 minutes at 350°.
Place above in baking dish in the order listed. Do not stir. Bake at 375° for 30 minutes.
Combine and blend all the ingredients. Deep fat fry in hot grease in iron skillet or fryer. (Grease must be hot, otherwise batter will sink to bottom and not cook well.)
Mix cake per directions. Pour 1/2 of batter into a 9 x 13-inch pan and bake at 350° for 15 minutes. Melt butter, caramels and milk. Pour over warm cake. Add remaining batter and top with chips and nuts. Bake at 350° for 30 minutes longer.
Combine dates, granulated sugar and water in a saucepan. Cook over low heat until thick, about 10 minutes. Cool, and then stir in nuts; set aside. Cream shortening. Add sugar gradually. Add eggs and beat well. Sift together flour, salt and soda; add and mix well. Chill thoroughly. Divide mixture in half and roll each section into a rectangle a little less than 1/4-inch thick. Spread date fillings to edges and roll up from long side like a jelly roll. Wrap rolls in waxed paper and chill overnight.
Mix all ingredients together,	adding melted margarine last. Pour into greased baking dish. Bake 1 hour or more at 350°.
Mix first 5 ingredients and divide in half. To one half, add sugar, cocoa, cinnamon and chocolate bits. Swirl this half through top half with knife. Reserve small amount for top and sprinkle with nuts. Bake at 350°.
Separate the hamburger buns, then spread the pizza sauce over the buns. Next, put the cheese over that. Arrange pizzas in microwave on High. Cook pizzas 2 minutes or until cheese is melted.
Layer all ingredients, ending with cheese. Don't add onions yet. Bake in a 400° oven for 20 minutes or until bubbling. Top with onions and bake another 10 minutes and away you go!
Melt butter and brown seeds, almonds and crushed noodles. Drain on a paper towel.
Toss first 4 ingredients together. Mix in mayonnaise. Serve warm or chilled over lettuce. Garnish with green pepper strips, raw onion rings or slices and olives.
Cream the shortening and sugar until fluffy; add egg yolks, one at a time. Add chocolate and vanilla. Mix flour and soda; add with buttermilk. Do not overmix. Beat egg whites until stiff and fold gently; gently blend in coconut and pecans. Bake in 4 (8-inch) pans at 350° for 30 minutes.
Mix all ingredients together and put in baking dish. Top with ketchup. Bake at 350° for about 30 minutes.