HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage and drain. Butter light bread on both sides and line bottom of casserole dish. Beat eggs and milk. Sprinkle sausage over bread. Pour egg mixture over sausage and bread. Spread cheese over this and refrigerate overnight. Bake 35 minutes in 350° oven. Can be frozen unbaked for up to 2 months.
Place chicken in shallow baking pan. Mix all other ingredients and pour over chicken. Cover with foil and refrigerate at least 3 hours. When ready to bake, spoon sauce over chicken and bake at 375° for 1 1/4 hours, covered with foil.
Beat eggs 5 minutes on high speed. Gradually add sugar. Stir in pumpkin and lemon juice. Stir. Add flour, baking powder, etc.
Beat egg slightly with fork. Stir in milk. Add salad oil or butter. Sift together and add flour, sugar, baking powder and salt. Stir just until flour is moistened. Batter should be lumpy. Do not overmix. Put in blueberries. Fill greased muffin cups 2/3 full. Can use cupcake pan.
Mix first 6 ingredients all together, then stir in crackers. Shape meat in baking dish. Cover with ketchup. Pour reserved juice from tomatoes around meat loaf. Bake 1 hour at 375°. Reduce temperature to 325°. Pour 1 cup brown gravy or cajun gravy (from mix) around meat loaf. Bake another 30 to 40 minutes.
Mix pecan halves or English walnut halves into beaten egg white and water. Mix all until well coated. Then, put into sugar and spice mixture and mix until sugar is gone. Spread nuts on greased cookie sheet and bake at 250°. Stir every 15 minutes for 1 hour. Cool on waxed paper, then separate nuts.
Preheat oven to 425°. In a large skillet, over medium heat, heat 2 tbsp. oil. Add chicken and saute 4-5 minutes on each side until golden brown. Remove and set aside. Add remaining oil and flour to skillet and cook, stirring for about 3 minutes, until golden. Add chicken broth and mustard. Cook, stirring, until sauce is smooth and thick. Season with salt and pepper. Stir in vegetables. Shred chicken and add to vegetables.
Rinse raisins	and pecans in boiling water.	Mix all ingredients together and bake in greased muffin pans. (Papers may be used in the pan.) Batter may be baked as loaf bread or a pancake. Bake at 350° for 15 to 20 minutes.
Mix together and let marinate. The bacon bits, croutons and chopped eggs are optional. You may also prefer to go a little lighter on the dressing. One-half of the package may be plenty for some tastes. Serves four to six.
In large pan, combine apricots, pineapple and syrup, water and cherry syrup. Let stand 1 hour, then cook slowly until apricots are tender. Add sugar; cook slowly, stirring often, until thick (216°). Cut cherries in quarters; add and cook a few minutes longer. Pour into hot, sterilized jars and seal. Makes 6 1/2 pints.
Brown meat. Add onion and tomato sauce. Season to taste. Set aside. Line a large dish with corn tortillas. Add tamales. Add half of the meat on top of the tamales (may split tamales lengthways, if desired). Make second layer of corn tortillas, tamales and meat. Place grated cheese on top. Add approximately 10 ounces water to dish. Cover with foil, loosely. Cook at 300° to 350° for about 15 to 20 minutes until cheese melts evenly. Uncover and cook for about 5 or 10 minutes more. You may serve with picante sauce as desired.
Soak oatmeal in buttermilk for 1 hour. Add egg and beat well. Add sugar and milk. Add flour, sifted with salt, powder and soda. Add cooled shortening. Bake in greased muffin pans in 400° oven for 15 to 20 minutes. Makes 1 dozen.
Combine nuts and dates; mix well. Add flour, sugar, baking powder and salt. Continue to mix well. Use your hands to mix evenly. Beat eggs in a bowl. Add vanilla and chopped cherries. Mix with hands to work the batter thoroughly. The mixture will seem a little dry. Grease and flour a tube pan generously. Line the bottom with wax paper. Pack mixture into the tube pan and bake for 1 1/2 hours at 300°.
Fry hamburger and diced onion; drain off fat. Mix raw rice, soups and hamburger in covered baking dish. Add mushrooms; do not drain juice. Put in with mixture; add soy sauce to taste. Mix about 4 cans of water into mixture. Add celery. Bake at 350° until rice is done. Add more water if needed to finish cooking rice. Stir mixture every 1/2 hour.
In medium bowl, beat the cream cheese until light and fluffy. Slowly add sweetened condensed milk; beat until smooth. Stir in lemon juice and vanilla until well mixed. Pour into crust. Chill 3 hours, until firm, then top with cherry pie filling.
Individual pizzas: Arrange pita bread (whole) on cookie sheet. Spoon on pizza sauce. Then arrange toppings on bread. Place cookie sheet in oven preheated to 400°. Cook pizzas for 15 to 18 minutes or until cheese has melted.
Thinly slice cucumbers; add onions, peppers and whole garlic cloves. Add salt. Cover with cracked ice; mix thoroughly. Let stand 3 hours. Drain well. Combine remaining ingredients. Pour over cucumber mixture. Heat just to boil; seal in hot sterilized jars. Makes 5 pints.
Take one scoop of ice cream and form into ball. Make as many as needed. Put them into freezer until hard. Mix crumbs, sugar and cinnamon together. Take ice cream balls from freezer and roll in mixture, pressing into ice cream. Have deep fryer ready with Crisco oil as hot as you would have for French fries. Put ice cream ball on slotted spoon and dip down in oil and right back out. Beat bottom of spoon lightly on paper towel, then put ball in a sherbet dish. Top with whipped cream and a maraschino cherry and serve.
Boil chicken; take meat off bones. Cook egg noodles. Mix chicken and noodles in baking dish with cream of mushroom soup. Put shredded Cheddar cheese on top. Bake at 375° until cheese melts or is hot. Serve with mashed potatoes and corn.
Brown the meat; drain. Pour into a large pot with rest of ingredients. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour. It is very aromatic while cooking and tastes as good as it smells.
Drain syrup from pineapple chunks and add enough water to make 1 cup. Chill chunks. Bring syrup to a boil and stir slowly into lemon jello. When dissolved, stir half of this jello mixture into softened cream cheese. When smooth and thoroughly blended,place this mixture in crumb crust and chill thoroughly.
Heat oven to 350°. Prepare rice as package directs. Crumble and brown sausage and onions. Drain and reserve 1 tablespoon drippings. Saute zucchini and garlic 3 minutes until crisp-tender. Combine rice, sausage and 1 1/2 cups spaghetti sauce and basil. Spread in 9 x 13-inch pan. Sprinkle with half of cheese. Top with zucchini and then remaining sauce and then rest of cheese. Bake 30 minutes. Let stand 5 minutes before serving.
Melt butter in large skillet and brown chicken pieces. Remove chicken and add vegetables to skillet. Brown lightly.
Wash oranges; cut up and remove seeds, then dice or grind coarsely, peeling and all. Add drained pineapple and peeled and diced pears to orange mixture. (The orange and pineapple mixture keeps the pears from getting dark.) Measure this mixture into a large, broad kettle. For each cup, add 3 cups of sugar. Heat slowly to boiling, stirring constantly. Boil, stirring frequently, 20 to 30 minutes longer, until pears are transparent and mixture is as thick as you like. Add cherries. Remove from heat; let stand overnight. Stir occasionally while cooling. Heat to boil; pack into jars. Makes 3 1/2 pints.
Mix flour, baking powder, baking soda and salt. Melt margarine in saucepan; add sugar. Blend in eggs and vanilla. Add flour mixture gradually. Mix well. Spread in a 13 x 9-inch (lightly greased) pan. Sprinkle with chips and nuts. Bake in a 350° oven for 30 minutes. Cool in pan. Cut in bars. Makes 48. Great for tailgate parties!
Peel and cut bananas in half lengthwise or slice. Spread with peanut butter. Roll in coconut and chill until served. Makes 6 servings.
Mix peppers, sugar and vinegar. Bring to a boil for 10 minutes. Remove from heat and add color and Certo. Pour into jars and seal.
Beat egg. Add other ingredients and beat well. Pour into greased pan. Bake at 375°. Cook until browned and a knife inserted comes out clean (about 1 hour). Turn oven down to finish cooking if it browns too much.
Mix the onion soup mix into the sour cream. Stir well. Place on crackers and eat.
In small mixing bowl, beat cream cheese and sugar until fluffy. Add peanut butter and beat well. Gradually beat in milk. Fold in topping. Pile into pie shell. Sprinkle with peanuts. Freeze until firm, then wrap in moisture proof wrap.
Melt butter in a 9 x 12-inch pan. Add half of the hash browns. Mix soup, sour cream, milk and onions. Pour half of the mixture over the potatoes. Spread cheese over mixture. Spread remaining soup mixture, cheese and 2 tablespoons butter on top of the corn flakes. Bake at 350° for 45 minutes.
Line bottom of 9 x 13-inch pan with graham crackers. Beat milk and pudding mix until thick; add Cool Whip. Spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers. Add the remaining pudding on top of the second layer. Add third layer of graham crackers.
In bowl, stir together first 4 ingredients until blended. Stir in chicken, celery, water chestnuts and onion. Add macaroni; toss to coat well. Spoon into 2-quart casserole. Top with chow mein noodles. Bake in 375° oven 20 to 25 minutes or until heated. Makes 4 to 6 servings.
Brown hamburger and onions in oil. Add potatoes, carrots, seasonings, and water; simmer gently 20 minutes or until vegetables are soft. Pour into a deep casserole and cover with short biscuit crust (according to package) and bake until crust is brown (about 25 minutes) in hot oven at 400°. My mom usually makes this as a two crust pie instead of using biscuit dough.
Scald milk. Add sugar, butter and salt, cool to lukewarm. Add yeast mixture and 3 cups flour. Let rise 1 hour, then add vanilla and eggs. Mix fruit and raisins with 1/4 cup flour, add to dough, then add enough flour to handle (about 4 cups). Knead well and let rise until light. Put in greased loaf pans. Let rise until doubled. Bake 10 minutes at 400°. Reduce heat to 325° and bake about 40 minutes. Frost with confectioners sugar. Makes 2 loaves.
Drain prunes; save liquid. Add enough water to make 1/2 cup liquid. Combine with buttermilk; set aside. Mix flour, baking soda, baking powder and wheat flour. Combine prunes, nuts and 1 cup of dry ingredients.
Combine egg, milk, 2/3 cup cracker crumbs, 1/4 teaspoon salt and dash of pepper. Stir in corn, onion and pimento; mix well. Turn into a 1 quart casserole. Toss butter with remaining crumbs; sprinkle on top of corn mixture. Bake uncovered in 350° oven 1 hour or until knife inserted comes out clean.
Heat oven to 350°. Prepare potato puffs for 4 servings as directed on package. Stir pickle relish, mayonnaise, onion and mustard. Spoon into ungreased 1-quart casserole dish. Cut each frankfurter lengthwise in half, then cut crosswise in half. Insert frankfurter pieces upright around edge of mashed potatoes. Bake, uncovered, 25 to 30 minutes.
Unwrap crescent dinner roll dough. Cut each individual triangle into three equal triangles. Wrap around cocktail wiener, leaving seam at bottom.
Lay pork chops in 2-quart casserole. Put a slice of onion on each. Sprinkle with a few drops of lemon juice and a small teaspoon of brown sugar. Put a few drops of ketchup on each one. Repeat in layers until all chops are used. Cover and bake at 350° for 2 hours.
Mix sugar, cocoa and salt together in a large saucepan. Add milk, stir well. Bring to a boil; do not stir again until fudge comes to a soft ball at bottom of a cold cup of water. Remove from heat. Add butter and vanilla extract. Beat with electric beater until smooth and thick (takes about 5 minutes). Put on a greased (with butter) cookie sheet. Cool and cut in squares.
Wash chicken. Dip in flour, then egg mixture. Dip in bread crumbs with a little Parmesan cheese mixed in. Bake at 350° for 45 minutes to one hour.
Cook pasta; drain well. Add salad dressing and Salad Supreme; marinate overnight in the refrigerator. Next day, add tomatoes, pepper and cucumber.
Cut cake in half. Tear into small pieces and spread on bottom of glass or metal dish. Mix Dream Whip as directed. Add powdered sugar and cream cheese to Dream Whip. Mix well. Spread over broken pieces of cake. Tear other half of cake and place on top of that. Mix strawberries in glaze and spread over cake. Cool in refrigerator.
Saute onion and garlic in melted butter; add to rice. Beat egg and milk. Add egg mixture, grated cheese and chopped parsley to rice mixture. Bake for 45 minutes in 350° oven.
Place sliced apples in a greased 9 x 13-inch pan. Blend remaining ingredients until crumbly; spread over apples. Bake at 350° for 30 to 35 minutes or until apples are tender and topping is golden brown. Serve warm with cream or ice cream. Serves 12.
Cook bacon until crisp. Remove bacon, saving 3 tablespoons drippings. Cook onion and green pepper in this until tender. Blend in flour, sugar and seasonings. Add tomatoes and cook until thickened. Add beans. Heat thoroughly. Put in casserole and sprinkle with diced bacon. Keep warm in oven.
Beat eggs lightly. Blend in remaining ingredients. Pour in 9-inch pie shell and bake for 1 1/2 hours in 300° oven.
Preheat oven to 350°. Beat butter, sugars, egg and vanilla together. Mix flour, soda, baking powder and salt. Stir into sugar mixture (mix well). Stir in coconut and corn flakes. Drop by teaspoon on baking sheet 2 inches apart. Bake 8 to 10 minutes until lightly browned. Cool slightly. Remove from pan to cooling rack. Makes 4 dozen.
In heated tea pot, pour boiled water over tea bags, cinnamon, cloves, orange juice and brown sugar. Let steep 3 to 4 minutes. Serves 4.
Cook chicken and pull from bones. Cook together beef, pork and onion in 1 cup chicken stock and just enough water to cover meat. Cook slowly for 1 hour. Salt to taste. Add catsup and tomatoes; cook another hour. Add corn, chicken and 1 teaspoon ground red pepper. Cook slowly another hour and stir often. (Three hours cooking time.)
Bake cake in a 9 x 13-inch pan, according to box directions. When done, poke holes in cake. While cake is cooling, combine pineapple and sugar. Boil for 5 minutes. Pour over cake while hot. Let stand until cool; then prepare pudding mix according to box directions. Spread over cake. Spread whipped cream topping over this. Refrigerate.
Dissolve jello in 2 cups of boiling water. Add orange sherbet. Let set partially and add whipped cream and mandarin oranges. Put in mold and let set. (Drain mandarin oranges well.)
Clean and dry tomatoes; cut into 1/4-inch slices. Peel and cut red onions into 1/4-inch slices. Slice cheese lengthwise thinly using knife or cheese slicer. Arrange tomatoes, onions and cheese circularly around platter, one layer on top of the next. Drain can of olives and pour olives evenly over platter. Season with salt, pepper and parsley. Add fresh basil leaves over the platter in layers or in pieces. Drizzle olive oil and vinegar to taste over platter. Refrigerate after covering with plastic wrap. Serve cold with fresh Italian bread.
In heavy plastic bag, combine chicken strips and dressing. Refrigerate for several hours or overnight, turning bag occasionally. Drain. Heat a 12-inch nonstick skillet over medium-high heat; stir-fry chicken strips and onions for 2 minutes. Add pepper strips and mushrooms; cook and stir until chicken is done and peppers are tender-crisp. Season with garlic salt, lemon juice, salt and pepper. Serve in warm tortillas. Top with picante sauce and sour cream. (Also, fresh chopped tomatoes if in season.)
Combine grated zucchini, beaten egg and melted margarine. Add seasoned bread crumbs, onion and Old Bay and mix well. Shape into patties. Broil.
Spread diced potatoes (peelings optional) in shallow baking dish. Pour melted margarine over potatoes. Sprinkle seasonings evenly over potatoes. Bake at 350° for 1 hour. Test for doneness. Stir before serving.
Mix all together. Put potato chips on top (crushed). Bake at 350° for 1 hour.
Pour all ingredients into a large pan. Mix well, at this point only add about 1/2 gallon milk. After mixing is complete, place on stove and warm to insure everything is dissolved. Once warmed, pour everything in ice cream freezer. Add remaining milk to fill line on freezer. Freeze in ice cream freezer until frozen; then pack freezer with ice for an hour to insure it is good and frozen.
Mix first 8 ingredients and put in a 9 x 12-inch Pyrex dish. Add a little chicken broth if mixture seems dry. Mix crushed chips and cheese and place on top. Bake at 350° for 20 to 30 minutes.
Boil water, salt, cornstarch and vanilla until it is clear. Cool. Add sugar and 3 egg whites that have been stiffly beaten. Beat into cooked mixture. Put on top of pie; brown at 350°.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, spinach and 3/4 cup cheese until smooth. Top with remaining 1/4 cup cheese. Bake at 350° for 30 minutes. Makes about 3 cups dip.
Arrange red leaf lettuce on individual salad plates. Place either red or white onion slices, alternately, with grapefruit slices, which have been peeled and all pith removed. Mayonnaise or any fruit dressing may be used.
Mix sugar, flour and meal. Add eggs. Beat until creamy. Add butter, milk and lemon juice and rind. Beat until smooth. Put in unbaked pie crusts. Bake in 350° oven for 45 minutes to 1 hour.
Combine first 7 ingredients; mix well. Shape into 2 balls; roll in pecans. Cover and chill. Remove from the refrigerator 15 minutes before serving.
Boil potatoes until soft. Mix with remaining ingredients. Place in serving bowl and top with paprika. These may be made ahead and refrigerated or frozen until serving. Reheat extremely well in oven or microwave. Great time saver on holidays.
Combine eggs, milk, sugar, vanilla and salt. Mix well. Add rice and raisins. Pour into 10 x 6 x 1 3/4-inch baking dish. Bake, uncovered, at 325° for 30 minutes. Stir. Sprinkle with nutmeg. Bake until knife inserted halfway between center and edge comes out clean, about 30 minutes more. Serves 6.
Combine jello, pineapple and boiling water. Let partially congeal in refrigerator. Add remaining ingredients. Fold together; let congeal in refrigerator.
Fry bacon and reserve drippings. Clean corn and cut lengthwise 1/4 inch from top; scrape corn with side of blade of knife to get corn milk. Mix all ingredients except grease; season and pour in hot grease/oil. Reduce fire to low. Cook 45 minutes, covered, and stirring occasionally. Add water if it starts to stick.
Brown meat and onion; drain. Add tomatoes and chilies and garlic. Add cheese, cut into 1-inch cubes. Cook until cheese is melted. Serve warm with Fritos. Makes a great filling for an omelet, too.
Soak water chestnuts in soy sauce for 10 to 15 minutes. While soaking, cook enough bacon to wrap around the number of soaking water chestnuts. Bacon should only be cooked a little bit (brown, not crisp). Roll bacon around chestnuts and bake at 400° for 10 to 12 minutes.
Layer in this order: lettuce, cauliflower, green pepper, onion, bacon and green peas. Completely cover with mayonnaise. Sprinkle with sugar. Top with Cheddar cheese. Cover with Saran Wrap and refrigerate overnight. Mix together before serving.
Brown sausage and drain. Line 13 x 9-inch pan with crescent rolls, add sausage. Mix eggs, milk and onion. Pour over sausage. Cover with both cheeses. Bake at 375° for 45 minutes.
Combine sugar and water. Cook until syrupy (10 to 15 minutes). Cool. Add apricot nectar, strawberries, pineapple and bananas. Spoon into small cups. Freeze until firm. Let stand at room temperature for 20 minutes before serving.
Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies. Stir.
Dissolve jello and salt in boiling water. Add undrained pineapple and lemon juice. Chill until very thick. Then fold in carrots and pecans. Pour into individual molds or a 1-quart mold or bowl. Chill until firm. Unmold. Garnish with additional pineapple, if desired. Makes about 3 cups.
Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and powdered sugar. Cut in butter until crumbly. Press flour mixture into ungreased 8 or 9-inch pan. Bake at 350° for 15 minutes.
Cook bacon in a 3-quart pot 5 to 6 minutes until crisp. Remove with a slotted spoon to paper towel to drain. Discard fat. Add onion to skillet. Cook 4 to 5 minutes until translucent. Stir in soup, milk and corn until blended. Bring to a simmer. Stir in fish and thyme. Simmer 3 to 4 minutes longer until fish is opaque in center. Sprinkle with bacon. Serve with oyster crackers and a spinach salad.
Chop dried beef and green onion tops. Mix all ingredients together. Chill. Serve with chips or crackers.
Combine all ingredients well. Pour into ungreased 9 x 12-inch pan. Bake at 325° for 1 hour. Serve with whipped cream.
Boil broccoli and drain. Put in bottom or casserole dish. Mix soups and grated 1/2 of cheese into soup mix. Add mayonnaise and lemon juice to soup mixture. Cook chicken. Cut it up and spread it over broccoli. Pour the soup mixture over the chicken. Use croutons and bread crumbs on the top and the rest of the cheese and melt in 350 oven for 15 minutes.
In 2-quart shallow baking dish, combine all ingredients, except reserve 1/2 of the margarine and 1/2 stuffing mix. Melt margarine. Toss remaining stuffing mix with melted margarine and spoon over vegetable mix. Bake at 350° for 30 minutes.
Combine milk, sour cream and almond extract in bowl. Add pudding mix. Slowly beat until well blended, about 1 minute. Pour into pie shell. Chill at least 2 hours. After cutting chilled pie into wedges, spoon pie filling over each serving. Serves 6.
Thaw and drain spinach very well. Mix all ingredients and make into small balls. Use a tablespoon to make balls. Place on cookie sheet. Bake at 350° for 15 to 18 minutes. Can be frozen and reheated.
Heat oven to 350°; grease and flour 3 round pans, 9 x 1 1/2-inch. Mix flour, sugar, baking soda, salt and cinnamon in a large bowl; add oil and eggs. Stir until all dry ingredients are moistened (do not beat). Stir in bananas, pecans, vanilla and pineapple. Divide batter evenly among pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire rack. Fill layers and frost side and top of cakes with Cream Cheese Frosting. Sprinkle 1/2 cup pecans on top of cake. Refrigerate any remaining cake.
Brown hamburger; drain. Add sliced thin carrots, celery and onions (small pieces). Salt and pepper. Put in oblong dish. Put mashed potatoes on top of hamburger mixture. Dot potatoes with butter. Bake in 300° oven until potatoes are light brown. Yields 6 to 8 servings.
In medium saucepan, saute onion, olive oil and bacon until golden. Add crushed tomatoes, basil, salt and pepper. Cook for 15 minutes. Stir occasionally.
Boil chicken; remove skin and set aside with hard-boiled eggs. Save stock. In wide pot (tall pot makes process take longer), bring okra to a boil. After lowering heat, slowly add peanut butter, stirring constantly. If sauce becomes too thick, add some of saved chicken stock, stirring constantly. Add chicken and hard-boiled eggs to sauce and serve over white rice. No seasoning necessary.
Spread crushed pretzels in bottom of large Pyrex dish. Mix butter and 3 tablespoons sugar over pretzels. Bake 8 minutes at 400°. Cool 25 minutes. Blend 1 cup Cool Whip and cream cheese. Spoon on top of pretzels. Refrigerate. Prepare jello in 2 cups boiling water. Mix partially thawed strawberries with jello. Pour over cream cheese mixture. Refrigerate until set.
Saute onions until transparent. Add beaten eggs to other ingredients. Bake in a greased 7 x 10-inch pan at 350° for 35 minutes. Let cool before cutting small squares. Reheat on serving pan when ready to use.
Place first four ingredients in a bowl. Scald with boiling water, stirring vigorously. Add milk, eggs slightly beaten. Place bacon drippings in a medium size Pyrex bowl and heat in oven. Pour hot drippings into mixture and stir. Pour all into Pyrex bowl and bake 45 minutes to 1 hour in 425° oven or until brown on top. Serve with spoon. Delicious served with butter. Excellent with beef hash and gravy. Serves 4.