HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix bulk sausage with packed biscuit mix. Melt cheese in top of double boiler. Add cheese to sausage mixture and stir to make an even blend of ingredients. Make into tiny balls and freeze. Thaw when ready to bake on ungreased baking sheet in a hot 400° oven about 10 minutes or until golden brown. Serve piping hot. Yields 100 to 150 balls.
Core cabbage and parboil 20 minutes in a covered kettle. Set aside to cool. Combine ground beef, rice, egg and onion. Season with salt and pepper. Separate cabbage leaves. Stuff meat mixture in cabbage leaf and roll up. Spread sauerkraut on bottom of Dutch oven, then place layers of cabbage rolls on sauerkraut. Pour tomato juice over all. Cover and cook 2 hours at 300°.
In a large bowl, add Jell-O (straight out of package) to cottage cheese and mix well. Drain oranges and cut in half. Blend in Cool Whip and mix well. Refrigerate for 30 minutes.
In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased muffin cups two-thirds full. Bake at 350° for 30 to 35 minutes or until muffins test done. Cool for 10 minutes before removing from pan. Yield: 18 muffins.
Combine the first 3 ingredients in a medium saucepan; bring to a boil. Cook over low heat until peaches are tender and mixture thickens. Pour peach mixture into a lightly buttered 10 x 6 x 2-inch baking dish. Set aside.
Preheat oven to 375°. Saute onion in olive oil 1 minute. Add garlic; cook 2 more minutes. Stir in tomatoes, chipotle peppers and a little of the sauce. These are hot; if you can't stand the heat, use 1 teaspoon tomato paste instead. Cook 5 minutes. Stir in hominy, salt and pepper. Remove from heat. Stir in cheese, reserving 1/2 cup for the top. Place casserole in the oven and reduce heat to 350°. Bake for 45 minutes. Let stand for 5 minutes before serving. Serves 4 to 6.
Preheat oven to 350°. In a large bowl, combine dry cake mix, peach filling, lemon extract and nuts. Blend at low speed until completely moistened, about one minute. Beat two minutes at medium speed. Spread batter in a greased and floured 9 x 13 inch pan. Add topping and bake for 40 - 45 minutes.
Combine biscuit mix, pineapple and nuts. Spread thin in bottom of greased baking dish (10 x 6 x 2-inch). Bring next 4 ingredients to boil and pour over dough. Bake in preheated 375° oven for 30 minutes. Sprinkle with nutmeg or cinnamon. Serve with whipped cream or vanilla ice cream. Yields 6 servings.
Mix butter and sugar together. Add eggs, milk, flavoring and flour. Drop onto greased pan. Bake at 400° for 8 to 10 minutes.
In a 1 1/2-quart saucepan, stir in soup, sour cream and mustard and heat thoroughly. Stir occasionally. Stir in broccoli and heat. Spoon over potatoes. Makes 4 servings.
Preheat oven to 350°. Mix the ingredients and pour in a greased tube pan. Bake 45 to 55 minutes. Let stand 5 minutes and then turn out to cool.
In large skillet, bring water to boil. Stir in remaining ingredients, except cheese, breaking the meat into small pieces. Salt and pepper to taste. Reduce heat and simmer 12 minutes. Stir occasionally. (Rice should be tender and most of liquid absorbed.) Top with cheese. Cover and let stand 2 minutes or until cheese is melted. Serve.
Thaw frozen bread. Grease angel food cake pan. Cut bread in slices and the slices into little pieces. Roll little pieces into balls and put in bottom of pan. One loaf will cover bottom of pan.
Beat 4 eggs. Add sugar and mix. Add vanilla and salt and whipping cream. Put mixture and divider in container before adding Butterfingers, chopped. Then proceed with ice cream maker directions using ice and salt. Yields 1 gallon.
Combine flour, baking soda, mustard, salt and red pepper in large bowl. Reserve 1 tablespoon cheese; stir remaining cheese into flour mixture. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Add egg yolks and water, mixing until dough forms. Shape into a ball; flatten and wrap in plastic wrap. Refrigerate 2 hours or until firm.
Mix melted butter, cinnamon and nutmeg together. Cover bottom of pan (angel food pan or Bundt pan). Tear off chunks of dough (walnut size) and roll into ball. Drop into pan. Pour butter mixture over top. Repeat process until dough is used. Bake at 350° for 15 minutes or until browned. (Poor Man's Sticky Buns.)
Coarsely chop kielbasa; saute. Arrange chips on greased 12-inch pizza pan. Sprinkle sausage and cheese evenly over each chip. Top with chilies. Bake, uncovered, in a 375° oven until cheese is melted, 3 to 5 minutes. Makes 6 servings.
Mix milk, salt, mustard and eggs and pour over other ingredients, tossing lightly. Pour into a greased 9 x 13-inch pan. Refrigerate 12 hours. Bake 35 minutes at 350° for a souffle breakfast.
Mix all ingredients; put in casserole dish or glass pie pan. Bake at 350° for 45 minutes or until brown. Serve with sesame seed crackers or wheat thins.
Combine butter, garlic, Worcestershire and lemon juice. Put on low heat until butter is melted. Combine bread crumbs and cheese. Salt and pepper chicken; dip into butter, then in crumbs. Pour any remaining sauce over chicken and sprinkle with any remaining crumbs. Bake, covered, at 350° for 30 minutes; uncover and continue baking for approximately 20 minutes.
Saute diced onion in butter until done. To onion, add the Cheez Whiz. When melted, add milk, salt and pepper. Butter a glass baking dish. Start with small about of melted cheese mixture in dish and alternate layers of cooked macaroni cheese, ending with shredded cheese. Top with crushed croutons and bake at 350° for 30 minutes.
Sift together flour, baking powder, baking soda and sugar. Add butter, eggs, bananas, sour cream and vanilla. Mix all ingredients with a fork until well blended. Pour into greased and floured tube pan. Bake at 350° for 50 minutes.
Mix together the first 4 ingredients. Beat well. Add Crisco and vanilla. Sift together dry ingredients and mix half with creamed mixture. Add the oatmeal, Rice Krispies, coconut, chips and nuts. Then add the rest of the flour. Bake at 350° for 12 to 15 minutes.
Brown the meats. Add cheese and cook until it melts. Add seasonings and mushrooms; mix well. Spread on slices of party rye. Place on baking sheets and freeze. After frozen, store in plastic bag. To serve, heat under broiler until hot and bubbly.
Brown ground beef, drain and spread on bottom of pan. Mix together Rotel and add cream of mushroom soup. Spread mixture over ground beef followed by the cheese. Cover the cheese with tater tots and bake about 20 minutes at 375 degrees. Let stand 5 minutes before serving.
Combine flour and sugar. Melt butter. Add cocoa and Coke and bring to boiling. Cool slightly and add soda to buttermilk. Add cocoa mixture to sugar and flour. Mix thoroughly and add buttermilk mixture. Add eggs and vanilla with marshmallows to mixture. Grease and flour pans and bake at 350° for 35 to 40 minutes.
Grease one bread pan. Mix first three ingredients together, pour into pan. Let raise 2-3 hours. Bake 20 minutes at 350 degrees. Brush with butter and bake for 25 minutes more.
Cook sausage and crumble. Drain off excess grease and place in the bottom of a greased baking pan. Mix remaining ingredients together well. Pour over sausage and bake in a 425° oven for 35 to 40 minutes.
Cream together butter, sugar and eggs until well blended. Stir in flour, chocolate syrup, vanilla and nuts. Turn into greased and lightly floured 9-inch square baking dish. Bake at 350° for 40 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack. Cut into 16 squares. Remove from pan and store in airtight container.
Mix sugar, flour and cocoa together. Beat egg yolks; add milk and vanilla. Mix all ingredients; add butter. Cook on top of stove at medium heat, stirring all the time. Slightly brown 8-inch pie crust. When cocoa mixture has thickened, pour into pie crust.
Partially thaw bread and cut into cubes. Place in 9 x 13 pan. Mix other ingredients and pour over cubes. Let rise. Bake at 350 for 30-40 minutes. Loosen sides. Remove from pan and invert onto platter.
Mix ingredients; beat well. Let stand for 5 minutes; beat until creamy and frost cake.
Make chocolate pudding according to directions. Add to dry cake mix and mix thoroughly. Pour into oblong greased pan. Top with nuts and chocolate chips. Bake at 350°. Check after 35 minutes if toothpick comes out clean.
Crush chips in package and mix half of chips with other ingredients. Sprinkle last half on top of casserole. Bake for 15 minutes at 450°.
Cook noodles; drain and set aside. In skillet, saute mushrooms and onions in butter. In large bowl, combine noodles, mushrooms and onions; toss well. Add salt and pepper. Stir in Marzetti's fresh buttermilk Ranch dressing. Serve hot or cold. Refrigerate leftovers.
Drain lima beans, but do not drain other beans. Fry bacon until crisp, drain and crumble. Drain excess fat from skillet. Brown, then mix remaining ingredients. Mix meat with beans and pour in casserole dish. Bake at 350° for 1/2 hour, covered, and then 1/2 hour, uncovered.
Beat eggs, oil and sugar together; add buttermilk. Sift together flour and soda; add All-Bran. Pour boiling water over Nabisco Bran; let cool. Mix all together; set in refrigerator overnight. (Do not stir batter after refrigerated.) Pour into greased muffin tins. Bake at 400° for 15 to 20 minutes.
Layer ingredients in the order listed. Refrigerate covered with paper towel, then plastic at least 8 hours or overnight.
Mix apple juice and white grape juice together. Freeze some for an ice ring. Before serving, add ginger ale and float ice ring.
Melt 1 stick butter. Cook onions in butter until transparent. Mix soup and cornbread dressing. Mix sour cream, pepper and corn. Put a little cornbread mix on top. Cook at 300° for 1 hour.
In the top of a double boiler set over simmering water, melt together the chocolate and butter. In a bowl, beat the eggs until frothy. Gradually add the sugar, salt and lemon juice. Slowly add the chocolate mixture until thoroughly blended. Stir in the pecans. Pour the mixture into the unbaked pie shell. Bake in a preheated 350° oven until the pie is flaky, about 35 minutes. Do not chill. Cool pie completely and serve with the whipped cream. Makes 8 servings.
Wash the mushrooms and remove stems. Lay mushroom caps with the insides up on an ungreased baking sheet. Chop about 1/3 of the mushroom stems very fine and saute with the onion in the butter or margarine. Remove from heat when onion is soft and let cool for a few minutes. Mix in cheese, salami and ketchup. Fill mushroom caps with this mixture either by spooning it on or if you have a cake decorating bag, this works nicely. Sprinkle with Italian bread crumbs and bake at 450° for 5 to 10 minutes. Broil until brown, watching closely.
Slice zucchini and chop onion. Parboil for about 15 to 20 minutes. Drain well. Cook Minute rice. Add all above ingredients and mix well. Save some grated cheese for top of torta. Bake at 350° for 30 minutes in a 9 x 13-inch glass oblong dish. Remove from oven when top of torta is golden brown. Cool well before serving and cut into squares.
In large heavy pan, cook onion in butter until tender. Add soup; gradually blend in water. Stir in remaining ingredients. Heat until cheese melts; stir often. Makes about 10 1/2 cups.
Boil water. Add Jell-O. Stir in blueberries with juice, pineapple and pecans (congeal). Blend cream cheese and sour cream. Add sugar. Spread over congealed Jell-O. Serve cold.
In a large saucepan or Dutch oven, combine first 4 ingredients. Cook over medium high heat, stirring until well blended. Place four 4-inch squares of cheesecloth together. Place remaining ingredients in center and tie with string; add to punch. Bring to a boil, stirring occasionally. Reduce heat to low. Cover and simmer 30 minutes. Remove spice bag. Serve hot. Makes twelve 6 ounce servings.
Roast chicken or turkey in roasting pan with pan 1/2 full of water at 350° until done. Cook corn bread in 8 or 9-inch skillet. Crumble corn bread in large bowl. Add eggs, onions, celery, oleo, poultry seasoning, sugar or Sweet 'N Low, salt and light bread. Pour hot juice from chicken over this and take potato masher and mash real good (needs to be soupy). Pour in baking dish and bake at 400° until firm.
Melt oleo in baking dish. Mix flour, sugar, baking powder and milk. Pour into melted oleo. Do not stir. Mix cherries and sugar and pour into other mixture. Do not stir. Bake in 350° oven about 40 to 45 minutes.
Thaw and drain spinach very well. Mix all ingredients together and chill. Serve with crackers or Hawaiian bread.
Combine tuna, chili sauce, onion, salt and oregano. Mix well. Spread on rye slices of bread. Place on baking sheet. Sprinkle with Parmesan cheese. Bake at 425° for 4 minutes or until heated through. Serve hot.
Preheat oven to 350°. Combine dry ingredients in an 8-inch square pan. Add vanilla, oil, water, honey (or sugar) and applesauce. Mix well with fork, scraping sides to be sure that all the flour is mixed in. Stir in either raisins and nuts or chopped apple. Put in oven and bake for 25 to 30 minutes or until toothpick comes out clean. Remove pan from oven, using potholders or oven mitts. Let cool before you cut it.
Mix ingredients and bake in a 9 x 13-inch flat, utility dish at 350° for 45 to 50 minutes. After mixture has set overnight in refrigerator.
Put spices (except cinnamon sticks) in top of percolator. Add other ingredients to bottom of coffee maker. Perk punch and serve. Serve in punch cups and use cinnamon sticks for stirrers. Makes 20 servings.
Combine beef, cream, milk, onion, salt and pepper. Toss lightly with a fork until blended. Shape into 3 or 4 thick patties. Melt butter in skillet over medium-high heat. Add patties; brown well on both sides. Remove patties; keep warm. Add flour to drippings in pan; stir to blend well. Add bouillon and wine. Cook, stirring constantly, until mixture boils and becomes thick. Add Worcestershire sauce, parsley and mushrooms with liquid. Taste; add salt and pepper, if needed. Return patties to sauce. Simmer over low heat until meat is cooked to desired doneness. Place meat patties on toast slices; pour sauce over the top. Serves 3 to 4.
Mix sugar and syrup; microwave for 3 minutes. Add peanuts; microwave for 3 more minutes. Add margarine and vanilla; microwave 2 more minutes. Stir in soda. Pour onto greased cookie sheet. Cool; break into pieces.
Cook butter slowly until melted. Add remaining ingredients; stir with a whip over low heat until hot. Place fried chicken wings in and shake. Serve.
Combine first 5 ingredients in a medium saucepan. Cook over low heat until butter melts, stirring occasionally. Increase heat to medium; bring to a boil. Boil for 1 minute. Now is the time you would quickly add cherries and chocolate morsels. Stir until chocolate melts. Remove from heat; quickly stir in peanut butter until smooth. Stir in oats; quickly drop by heaping tablespoonfuls onto wax paper. Let cool completely. Carefully remove from wax paper. Store in airtight container. Yield: 2 1/2 to 3 dozen cookies.
Shape the beef in 2 patties on a sheet of aluminum foil. Top with potatoes, onions and carrots. Wrap tight. Bake at 350° for 1 hour.
At least four hours before serving (or may be done the day before) trim crusts from bread. Grease a shallow casserole and layer bread slices, then cheese (cut in bite size pieces), then bread, then cheese. Pour margarine over. Beat eggs well. Add salt, pepper, mustard and milk. Pour over bread and cheese. Cover and refrigerate. Put in 350° oven for 30 minutes covered, another 30 minutes uncovered.
Cream Crisco and sugar. Add remaining ingredients. Bake at 350° for 8 to 10 minutes or until lightly browned. (Very moist and tasty.)
Preheat oven to 450°. Combine all ingredients except pastry shell. Pour into pastry shell. Bake in oven 15 minutes. Reduce oven to 350°. Continue baking 35 minutes or until knife inserted in the pie comes out clean. Top with Ginger Whipped Topping. Serves 6.
Heat oven to 450°. In large bowl, combine flour, baking powder, sugar and salt. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir cider into flour mixture just until a soft dough forms that leaves the side of the bowl.
Sift flour, salt and baking powder together. Beat eggs and milk together, then stir in dry ingredients. Add melted butter. Drop from a spoon into pot of boiled greens or heated stock. Cover tightly and cook over low heat for 15 minutes.
Mix together until creamy. The hardest part of this recipe is getting the Marshmallow Creme out of the jar. I usually soak the unopened jar in hot water for a little while; it seems to make it easier to scrape out of jar. Dip sliced apples or other fruit.
Place spices in a cloth and add to other ingredients. Bring to boiling point and simmer for 20 minutes. Serve warm with a stick of cinnamon.
Blend with electric mixer the shortening, flour, salt and sugar until crumbly. Add egg, vinegar and water. Mix with mixer until it is dampened. Form into balls and roll on a lightly floured board. This will make 4 or 5 flaky, tender pie crusts. Refrigerate before rolling if sticky.
Save egg white to brush on cake and bake until it is brown. Cream the ingredients, except for rolls. Pour into center of loaf. (You could also use fruit with the cheese over it before closing.) Bake at 350° until golden brown, for 20 or 25 minutes. Use a cookie sheet for baking.
Boil cranberries in 1 cup water until they burst and remove to large pot. Add peeled and sliced apples, sugar and 1/2 cup water and cook until thick and soft on medium heat. (Add more water for looser sauce.) Serve hot or cold.
Melt butter and sugar until bubbly. Line cookie sheet with tinfoil. Lay crackers individually on cookie sheet. Brush mixture of	butter and sugar evenly on crackers. Sprinkle nuts on crackers.	Add remaining butter mixture on nuts. Bake at 325° for 10 to 15 minutes.
Cream butter or margarine in small mixing bowl. Add cocoa and sugar alternately with milk. Beat to spreading consistency. More milk may be added, if needed. Makes 2 cups frosting.
Put apples in greased baking dish. Sprinkle with cinnamon and pour water over. Work the flour, margarine and brown sugar together. Sprinkle over apples. Bake in a moderate oven at 350° for 30 to 40 minutes.
Cream butter and sugars until light and fluffy. Add eggs and vanilla; mix well. Add flour, oatmeal, salt, baking soda and baking powder slowly to mixture. May need to use a heavy mixer or a wooden spoon. Add grated milk chocolate, pecans and chocolate chips. Roll into small balls and place onto cookie sheet. Bake 375 degrees for 6 minutes. DO NOT OVER COOK OR THEY WILL BE HARD. BAKE ONLY 6 MINUTES AND THEY WILL BE VERY MOIST AND CHEWY. THEY WILL NOT LOOK DONE WHEN YOU TAKE THEM OUT. Makes 55 to 150 cookies, depending on size.
Trim excess fat from meat. Line shallow roasting pan with foil. Place meat in pan. Combine mushroom soup and dry onion soup mix. Spread over roast. Cover pan with foil. Seal to edge. Bake in a 325° oven for1 hour. Uncover and arrange potatoes and carrots around roast. Cover and continue baking about 45 minutes or until meat and vegetables are tender. Season to taste. Serves 8 to 12.
Place the bread, buttered on both sides, in a 9 x 13-inch casserole. Brown sausage, drain and spread over the bread and top with cheese. Repeat layers if desired. Beat eggs, cream and milk. Add salt and dry mixture to egg. Pour over bread, sausage and cheese mixture. Cover with foil; chill overnight. Bake at 375° for 45 minutes.
Allow Cool Whip to soften. Blend the Cool Whip and Eagle Brand milk with mixer on medium speed. Fold in pineapple, mandarin oranges, cherry pie filling, marshmallows and pecans. Garnish the top of "Pink Fluff" with crushed pecans. The result is a pretty, easy to make and delicious salad. (Remember to drain the oranges and pineapple.) Refrigerate.
Pour beans into large bowl. Add onion slices and pepper. Combine last 6 ingredients and pour over beans, onion and pepper. Toss gently. Cover and chill several hours or overnight. Drain well and serve.
In a large, heavy skillet, over medium-high heat, heat oil and butter. Add enough potatoes to make a single layer in skillet. Cook, turning occasionally, until golden brown, about 10 minutes. Transfer to a boil; repeat with remaining potatoes.
Grease 9 x 13-inch pan. Pat crescent rolls into bottom of pan for crust. Beat eggs, water and onion. Pour over crust (will barely cover). Top with meat, then cheese. Bake at 375° for 12 to 15 minutes.
Mix and roll out (need not be chilled). Cut into desired shapes and decorate. Bake in 350° oven until brown.
Melt margarine and work in cream cheese. Work in flour. Shape crust into tiny muffin tins and fill with pecans. Beat egg and sugar and beat well. Stir in margarine mixture, salt and vanilla. Put 1 teaspoon of mixture into each muffin tin. Bake at 350° for 15 minutes. Reduce heat to 250° and bake 10 minutes longer.
Cream the first 4 ingredients. Add the remaining ingredients; mix well. Make a ball the size of a quarter and roll in sugar. Repeat until cookie sheet is filled. Press each cookie slightly with the bottom of a glass. Bake at 350° for 10 to 15 minutes. Don't overbake. Makes 4 dozen.
Dissolve yeast in warm water. Dissolve shortening, brown sugar and salt in hot water. Add cold water, yeast and whole wheat flour. Add enough white flour to make a slightly sticky dough (10 cups at most). Knead. Let rise. Punch down. Shape into 4 loaves. Let rise. Bake at 350° for approximately 50 minutes.
Blend sugar and oil. Mix in eggs. Mix flour and baking powder and add all dry ingredients to sugar and oil, with milk. Place in 9-inch pan. Bake at 400° for 30 minutes.
Mix all ingredients, except potatoes, and simmer. Cook potatoes until tender; drain. Add to meat mixture and simmer about 45 minutes. Serve with corn bread or crackers. Makes 4 quarts.
Mix and refrigerate overnight. Can be baked as soon as mixed if in a hurry. Top with 1/2 cup American cheese. Bake at 325° for 50 minutes.
Pare, core and slice the apples into a bowl. Take apples from water, place in a baking dish or pan, 13 x 10 x 2-inch. Sprinkle 1 cup sugar with 1 teaspoon cinnamon mixed thoroughly with sugar; set aside and prepare topping.
Melt margarine and peanut butter over low heat. Remove and let cool slightly. Add cocoa, sugar and vanilla. Mix well and spread in large pan. Cool in refrigerator.
Combine eggs, oil, oranges, butter and cake mix. Bake in three 9-inch cake pans at 350° for 30 to 35 minutes or until knife comes out clean.
Beat all ingredients together well by hand for 1 minute. Bake at 350° for 25 minutes in an 8 or 9-inch baking pan. When cooled, serve with strawberries and whipped cream.
Melt caramels and 1/3 cup evaporated milk. Mix cake mix, 1/3 cup evaporated milk and butter. Press half of cake mixture into 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle chocolate chips and pecans over this layer. Pour caramel over chocolate chips. Crumble remaining cake mix on top. Bake at 350° for 15 to 18 minutes.
Combine beans, onion and parsley in a large bowl. Mix dressing, sugar and garlic; pour over bean mixture and toss. Cover; refrigerate at least 3 hours, stirring occasionally. Makes 5 to 6 servings.
Mix together and bake for 20 minutes at 350°. Sprinkle with grated sharp cheese. Bake until cheese melts.
Place slices of apples in pastry shell, overlapping. Sprinkle with lemon juice. Mix sugar, flour, salt, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over apples. Spread the cup of sour cream over the top. Bake in a 350° oven for 55 minutes, or until apples are tender. Really good!!
Skin chicken breasts; cut off fat. Wash thoroughly. Place in a large pot. Cover with water and boil until chicken is done. Remove chicken from bones. Place back in broth on low heat; salt to taste.
In a bowl, mix together the corn syrup, molasses, water, soda and egg. Reserve about half of this mixture. To the rest, add the flour, butter and brown sugar. Mix well and pour into pie crust. Carefully top with the reserved syrup and bake for 25 minutes at 400°. Allow to cool, then chill the pie before serving.