HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large baking dish, spray Pam all over. Put 6 slices of bread on the bottom. Cover bread with cooked sausage (drain off grease). Next layer is Velveeta slices. In a large bowl, mix eggs, dry mustard, milk, salt and pepper. Pour over layers. Bake at 325° for 1 hour, uncovered.
Combine dry ingredients and mix well. Cream margarine; add sugar gradually. Blend eggs in creamed mixture and mix well. Add dry ingredients and pumpkin. Stir in morsels and walnuts. Bake at 350° for 65 to 75 minutes. Grease and flour loaf pan.
Cook noodles according to package directions; drain well. Meanwhile, in saucepan, melt the butter or margarine; stir in flour. Add the milk and soup all at once. Cook until mixture is thickened and bubbly. Remove the soup mixture from heat; stir in American cheese until melted. Stir in tuna, peas and carrots and pimiento into soup mixture. Fold in noodles. Turn the soup-tuna mixture into a 2-quart casserole. Sprinkle the chopped peanuts atop. Bake, uncovered, in a 350° oven for 30 to 35 minutes or until mixture is heated through. Makes 6 servings.
Melt margarine in saucepan over low heat. Add flour. Slowly add milk and cook until thickened. Add salt, pepper and cheeses. Continue cooking over low heat until cheeses melt. Add to 1 pound cooked, drained elbow macaroni. Place in buttered casserole dish. Mix plain bread crumbs with melted margarine and sprinkle over top. Bake at 350° until hot.
Drain vegetables well. Beat cream cheese and lemon juice until smooth. Stir in vegetables. Yields about 2 1/2 cups. Store covered in refrigerator.
Mix cake mix, pudding, oil, eggs, vanilla, sour cream and butter. Divide batter in half. Add chocolate chips to one bowl and chocolate syrup swirled in the other. Pour bowl with chocolate syrup in bottom of greased and floured pound or bundt cake pan. Then pour bowl with chocolate chip batter on top. Bake at 325° for 1 hour.
Preheat oven to 350°. Grease a baking sheet. Mix the ingredients together with a fork. Drop by teaspoon lumps of mixture onto baking sheet. Bake for 10 minutes or until edges turn light brown. Remove from baking sheet with a spatula. Cool. Yield: 24. You may place a pecan half in the center of each macaroon before baking, if desired.
Combine all ingredients in saucepan. Heat until gelatin is completely dissolved. Place in bowl and freeze until partially frozen. Whip apricot mixture with electric mixer. Return to freezer until set.
Slice chicken thin and flour. Saute in olive oil until golden brown. Season with garlic salt. Layer chicken and top with eggplant and mushrooms in a baking dish. In a pan, melt butter and add flour and onions. Stir in broth, Sauterne and parsley. Mix to a nice gravy. Pour over chicken and eggplant. Bake, covered, 30 minutes at 325°.
Mix eggs, milk, dressing and seasonings. Toss flour with cheese and add to liquid mix. Pour over any of the following ingredients in the pie pan: Broccoli - crab - ham - chicken - shrimp - mushrooms - spinach.
Bring 1 quart of water to a boil in a saucepan. When it begins boiling add 1 tbsp of butter. Add noodles and cook until tender. Drain most of water but leave some in the bottom of the pan. Add milk, cheese, and the other tbsp of butter, salt and pepper. Stir until cheese is thoroughly melted of low heat. Makes approx. 4 servings.
Beat egg whites until foamy. Add cream of tartar and vanilla. Add sugar gradually and beat until stiff and glossy. Fold in chocolate chips. Drop by teaspoon on foil lined cookie sheet. Bake 25 to 30 minutes in a 250° oven.
In a 12-inch skillet, heat olive oil. When hot, add onion and carrots; stir-fry for 5 minutes. Add turkey and stir-fry, breaking up turkey, until there is no more pink. Add tomato sauce, oregano, beans and season to taste with pepper. Stir-fry for another minute or so or until all ingredients are very hot. Stir in parsley and serve immediately.
In skillet, brown the ground beef. Stir in beans, enchilada sauce, tomato sauce and 1 cup shredded cheese. Set aside 1 cup corn chips. Coarsely crush remaining chips. Stir them into meat mixture. Turn in a 1 1/2-quart casserole dish. Bake, covered, at 375° for 30 minutes. Spoon sour cream on casserole. Sprinkle 1/2 cup shredded cheese. Sprinkle reserved corn chips around edge of casserole. Bake, uncovered, for 2 to 3 minutes.
Layer ingredients in order given. "Ice" with 1 cup Miracle Whip mixed with 1 cup mayonnaise. Top with shredded Swiss cheese. Toss together before serving.
Blend the ice cream and milk. Add the pudding. Beat 1 minute. Pour in a baked pie shell. Let stand in refrigerator for at least 1 hour.
Cook whole zucchini in salted boiling water until tender, 7 to 10 minutes. Cut in 1/2 lengthwise segments. Scoop squash from shells and mash. Cook sausage with onion. Drain off excess fat. Stir in mashed zucchini, reserving 2 tablespoons Parmesan cheese. Add remaining ingredients. Mix with a spoon into shells. Place shells in a shallow baking dish. Sprinkle with remainder of Parmesan cheese and dash of paprika. Bake in moderate oven at 350° for 25 to 30 minutes.
Mix all the ingredients together. Bake in a greased loaf pan in a 350° oven for approximately 1 hour.
Bake and peel potatoes (or boil with skins on) at 400° for 1 hour. Cool and peel potatoes. Mash pulp and stir in raisins, sugar, cinnamon and pineapple. Pour into baking pan and sprinkle with chopped pecans. Bake, covered, at 400° for 15 minutes.
Mix bread and biscuits in a large pan or bowl. Melt butter and lightly saute onion and celery. Add to crumb mixture. Add remaining ingredients and mix well. Bake in well-greased shallow pans in a 400° oven for 15 to 25 minutes.
Preheat oven to 325°. Melt butter in 9 x 9-inch pan. Mix sugar, flour, baking powder and milk into batter. Pour batter over melted butter in pan. Do not stir! Spoon pie cherries, juice and all, over batter. Do not stir! Sprinkle 1/4 cup sugar over top. Bake for 60 minutes.
Scald milk. Add bread and set aside. Beat eggs lightly and add seasonings, sugar and butter. Mix, then add vanilla and raisins. Mix with bread and milk mixture and pour in 2-quart buttered dish and bake in a pan of water at 350° for 1 hour.
Mix sugar, flour and cocoa;	add just enough milk to moisten. Add egg	yolks.	In double boiler or Teflon skillet place milk and bring to a boil. Gradually stir in chocolate mixture. Cook until it thickens.	Just before taking up, add margarine and vanilla. Pour in cool, baked pie shell. Chill. Top with Cool Whip before serving.
Cover all ingredients with water. Cook 6 hours, covered. Stir and add water as needed. Remove lid; cook 1 more hour. Meat will fall apart. Serve over tortilla chips. Add grated cheese, lettuce, tomato, onion and avocado. Looks like a giant tostada. Freezes well.
In large saucepan combine sugar, cornstarch, lemon juice and butter. Bring to boil over medium heat, stirring constantly until thickened. Stir in beets and oranges. Cook until hot. Serve. Also good cold.
In double boiler melt morsels and Crisco. Add Rice Krispies and raisins. Mix well. Drop by teaspoon on wax paper on cookie sheet. Refrigerate 1/2 hour. Can use small peanuts, cut pecans or walnuts or coconut in place of raisins.
Heat oven to 350°. Mix all ingredients in an ungreased 9 x 13-inch pan with fork, scraping corners until moist. Stir batter vigorously with fork for 1 minute. Scrape sides and smooth out. Bake 40 to 50 minutes. Dust with powdered sugar or a frosting of your choice.
Peel and cut potatoes into bite size pieces. Cook in salted water. When boiling, add onion and garlic powder along with celery seed. Cook to desired doneness and then drain. Place into bowl and add 1/2 stick butter, pepper and parsley. Mix until coated.
Mix sugar, Crisco and egg together. Add vanilla, then add dry ingredients. Roll into balls (small). Flatten. Bake at 350° for 10 minutes. Makes about 50 cookies.
Heat butter, garlic and olive oil in a large skillet. Add shrimp and saute on both sides until done (about 5 minutes). Pour off pan drippings into a small saucepan. Add the remaining ingredients. Cook over high heat 1 minute. Pour sauce over shrimp and serve with rice to absorb the juices.
Mix all ingredients well. Shape into small, marble-sized balls. Place on cookie sheet and bake in 350° oven about 15 to 20 minutes. Serve hot. Keep on hand in the freezer. Can be frozen, cooked or uncooked. Makes about 100 balls.
Saute onions, including tops, and bell pepper in butter. Add remaining ingredients and bake in a deep baking dish (10 x 7 1/2 x 3-inch) for 45 minutes to 1 hour at 350° or until center has cooked and knife comes out clean when inserted.
In large casserole dish, spread even 1/2 Pepperidge Farm mix. Melt oleo in water. Pour over this, then mix chicken, onion, celery, mayonnaise, salt, pepper and spread over mix evenly. Beat eggs well in milk. Pour over chicken mixture. Cover casserole with foil and refrigerate overnight. Before cooking, remove casserole and let sit until room temperature. Pour 1 can mushroom soup over top spreading even, then top with balance of Pepperidge Farm. Bake 1 hour at 350°.
Bring beans to a boil and simmer 5 minutes. Drain well and mash slightly. Pour into shallow baking dish. Add soup, blending well. Top with cheese and bake at 350° until cheese melts, being careful not to scorch cheese.
Spread chipped beef on bottom of 13 x 9-inch pan. Wrap each chicken cutlet with one piece of bacon and place on top of beef. Mix sour cream and mushroom soup together, then spread over chicken and beef. Refrigerate 24 hours. Bake, uncovered, at 275° for 3 hours.
Mash cheese with a fork. Add mayonnaise and stir until smooth. Add other ingredients and mix well. Refrigerate at least 12 hours. Mix will become firm as it cools.
Saute onion in butter. Stir beef, garlic, flour, salt, pepper, paprika and mushrooms. Saute 5 minutes. Add soup. Simmer, uncovered, 10 minutes. Stir in sour cream.
Dissolve jello in hot water. Mix all together the day before serving. Put in refrigerator.
Beat sugar, crisco, and margarine together; until smooth. Add eggs one at a time. Add flavoring any time. Add half milk, half flour, beat until smooth, the add rest of milk and flour. Beat on low speed, then turn on high. Beat until creamy. Cook at 300° for 1 1/2 hour. Don't forget to grease pan and flour pan.
Combine concentrate, honey and coffee. Beat eggs until light; add oil and sugar gradually. Beat. Sift dry ingredients together. Add egg mixture alternately with orange mixture. Mix until smooth. Pour into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 325° for 1 hour and 10 minutes, or until done. Cool, remove from pans. Makes 2 loaf cakes. Best if let set for 2 days before serving.
Quarter and shred cabbage. Spread half in buttered 12-cup baking dish. Saute bacon just until fat starts to cook out in frying pan. Stir onions and rice in drippings in frying pan and cook over medium heat, stirring constantly until onion is soft and rice is lightly browned. Spoon over cabbage in baking dish. Cook ground beef and crumble over rice mixture. Sprinkle with salt and pepper. Top with remaining cabbage. Heat Ragu and water to boiling. Pour slowly over cabbage. Top with bacon. Cover and bake at 400° for 1 hour.
Beat egg whites until very stiff; add sugar gradually and baking powder. Beat until stiff. Fold in crackers, nuts and vanilla. Put in buttered pie pan; bake at 350° for 23 minutes. May be served with whipped cream.
Cream margarine, sugar, molasses and egg together. Stir flour, salt, baking soda, cloves and ginger together. Add to creamed mixture. Mixture will be soft. Roll in little balls and roll in sugar. Place on lightly greased cookie sheet, 2-inches apart. Bake at 350° for 10 minutes.
Cook celery and onion with broccoli in 1/2 cup water for 7 or 8 minutes (or until tender). Add rest of ingredients; mix and put in casserole dish. Bake for 30 minutes at 350°.
Blend mayo, sugar, mustard, salt and lemon juice. Add remaining ingredients. Toss gently to coat. Serve on bed of lettuce or serve as is.
Combine yeast, 1/2 cup warm water and sugar. Set in warm place for 10 minutes to dissolve yeast.
Lay ham on heavy foil and pour mixture over it. Stick 6 to 8 whole cloves in ham. Fold foil to seal. Bake at 350° for 30 minutes per pound. When done, punch holes in bottom of foil to let liquid drain out.
Dissolve jello in boiling water. Add crushed pineapple and buttermilk. Chill overnight. Makes 8 servings.
Mix mashed potatoes and grated cheese. Season to taste with salt and pepper. Form the mixture into patties and brown in butter on both sides. Leftover mashed potatoes work just fine.
Mix together in casserole dish. Sprinkle cheese and 1/4 cup onion rings on top. Bake at 325° for 30 minutes.
Mix together chili powder and paprika. Allow cheese to soften. Mix well the cheeses, nuts and garlic powder. Roll into balls or rolls. Roll and completely cover in chili powder/paprika mix.
Combine in small baking dish; bake in 375° oven for 15 minutes. Serve with crackers. Can sprinkle with paprika before baking. Can top with almond slivers.
Mix ice cream and milk in a blender to make a milkshake. Place crushed Samoas on top of the milkshake. Makes one milkshake.
Drain juice from pineapple. Heat juice, butter, sugar and lemon juice to boil. Remove from heat and let cool. Add cornstarch and water. Stir until thick. Add Cool Whip and stir over pineapple chunks, apples, grapes and marshmallows.
Beat butter and sugar, then add eggs, then oil and vanilla. Sift dry ingredients together and add to mixture. Drop by teaspoons and bake at 325° for about 15 minutes.
Mix Jell-O in boiling water. add sugar and mix thoroughly. Add cold water, lemonade, pineapple juice and extract. Freeze in plastic container. Thaw, but not completely and add ginger ale.
Beat cream cheese, sugar and vanilla until smooth. Fold in Cool Whip. Spoon into crust. Chill until set (about 4 hours). Arrange fruit on top before serving.
Combine first 11 ingredients in a 1 1/2-quart casserole coated with vegetable cooking spray; stir well. Add broth; stir well. Cover and bake at 350° for 1 to 1 1/2 hours, or until lentils are tender. Yields 11 servings, about 134 calories per 1/2 cup serving.
Toss together watermelon, onion, cilantro, jalapeno chiles, salt, garlic and lime juice in glass or pottery bowl. Let stand at room temperature 30 minutes, then serve immediately. Makes 4 to 6 servings.
Put eggs in small bowl and beat well. Set aside. Put milk in mixing cup or bowl. Add vinegar (to make sour milk). Set aside.
Mix cornstarch and sugar with cold water. Add boiling water and cook until thickens, stirring constantly. Add butter. Serve over cupcakes, angel food cake, bread pudding or plain cake.
Mix crumbs with 1/2 cup melted margarine; spread in bottom of brownie pan to make crust. Cream 1 cup margarine; gradually add sugar. Add eggs, beating well. Spread over crust; cover with bananas. Sprinkle pineapple; spread with whipped cream. Garnish top with nuts and cherries. Chill thoroughly. Better if made 1 day prior to serving.
Sprinkle half of the cake mix on the bottom of a 13 x 9-inch pan. Pour cherry pie filling over the cake mix. Combine the rest of the cake mix with the pecans. Melt the butter and pour over the top. Bake at 350° for 35 minutes. Top should be a golden brown.
Sift together flour, salt, sugar, soda and cream of tartar. In separate bowl beat eggs. Add melted butter and milk. Combine the liquid and dry ingredients with a few strokes. Add dates.
Marinate fish overnight in beer and mustard. Mix salt and black pepper in corn meal, then bread fish in corn meal and fry. This recipe will serve 4 people.
Brown pork chops. Combine rice, salt and broth. Pour into a 13 x 9-inch baking dish. Arrange pork chops on top of rice. Bake at 350° for one hour.
In small bowl combine 1/4 cup water, 1 teaspoon sugar and yeast. In large mixing bowl mix together melted margarine, hot water, 1/2 cup sugar, salt and eggs. Mix together with whisk. Add yeast mixture. Stir in 4 cups flour and mix well. Stir in remaining flour and mix thoroughly, but do not knead. Put in large oiled container and refrigerate. When ready to bake, roll out dough 1/2-inch thick. Spread with melted margarine. Cut out with biscuit cutter. Let rise in warm place 1 hour. Bake 10 to 12 minutes at 400°. Dough will keep in refrigerator for several days.
Blend sugar and oil. Add eggs, flavoring, anise seed, flour and baking powder. Shape dough into four loaves. Bake on slightly greased cookie sheet. Bake 25 minutes at 350° until golden brown. Slice each loaf and bake to toast, about 7 minutes on each side.
In a 1 1/2-quart casserole dish, stir together sugar and syrup. Microwave at High for 4 minutes. Stir in peanuts. Microwave at High for 3 to 5 minutes, until light brown. Add butter and vanilla to syrup, blending well. Microwave at High for 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot! Add soda and stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool. Break into small pieces and store in an airtight container. Makes about 1 pound.
Mix all ingredients together (except cheese and chips). Put them on top. Bake at 425° for 15 minutes.
Cream butter and Crisco; then gradually add sugar, creaming mixture well. Add eggs, one at a time, beating after each addition. Mix dry ingredients together and add these alternately with the milk to creamed mixture. Add flavorings. Place in a well greased tube pan which has also been floured. Put in a cold oven. Bake at 325° for 1 hour and 15 minutes. Do not open oven the first hour. Serves 21 or more.
Boil syrup and sugar together about 2 minutes. Pour slowly over eggs. Add butter, vanilla and nuts. Bake at 375°.
In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. In heavy saucepan, over low heat, melt peanut butter chips; stir into cheese mixture. Add nuts. Chill 2 to 3 hours. Shape into 1-inch balls.
Grease a 9 x 13-inch pan. Dump in, in order, the cherries, undrained pineapple, dry cake mix and nuts. Smooth after each layer; do not mix. Place the butter pieces on top. Bake for 1 hour at 350°. Serve with ice cream.
Combine tuna or chicken, soups, vegetables and 2 cans of water. Mix and add noodles and cheese. Bake at 350° for 1 hour.
In a large skillet, dissolve gelatin, brown sugar and salt in boiling water. Add butter and bring to boil, stirring constantly. Add potatoes; simmer about 15 minutes, basting frequently, until syrup thickens and potatoes are glazed. Serves 6 to 8.
Alternate layers of ham and potatoes, onions and cheese in crock-pot. Salt and pepper to taste. Top with can of mushroom soup. Cook on low for 6 to 8 hours.
Mix all ingredients except bacon in baking dish. Put bacon on top. Bake at 350° for 1 hour. Let stand for 10 minutes before serving.
Mix in large bowl, roaster or dishpan in order given. Drop by large spoon onto greased cookie sheet. Flatten dough. Bake at 350° for 12 minutes. Let cool several minutes before removing from pan.
Preheat oven to 400°. In a small saucepan over medium-low heat, melt butter in water. Add flour and salt, stirring until mixture forms a ball. Remove from heat and allow to cool slightly. Add eggs and beat vigorously until smooth. Stir in cheese. Drop dough by heaping teaspoonfuls onto a greased baking sheet. Bake for 20 minutes or until golden brown. Remove puffs from oven; cool and split. Combine remaining ingredients, adding more mayonnaise if needed to moisten. Fill each puff with a heaping teaspoonful of chicken mixture. Yield: approximately 2 dozen puffs.
Beat eggs and milk together. Dip chicken in this. Mix all dry ingredients together in plastic bag, then put a few pieces at a time in bag and shake. Fry in hot grease until golden brown. Let drain on paper towels.
Pour peaches into large cake pan. Add sugar if needed. Mix Bisquick, sugar, milk, vanilla and egg until well blended. Pour over peaches. Dot with margarine and bake in 375° oven until browned on top.
Put salt in water, enough to cover vegetables. Let stand 2 hours; drain well. Mix vinegar, sugar and celery seed together and pour over drained cucumber mixture. Mix well. Place in freezer bags and freeze. Real good; easy to make.
Peel and dice potatoes. Peel and dice onion. Cook potatoes and onion in a large pot with enough water to cover potatoes well. Boil until potatoes are tender or until they begin to fall apart. Add bouillon cubes, pepper and oil. Stir in potato flakes until well mixed. Add chicken soup. Continue to stir until well mixed and smooth. Serve hot.
Combine sugar and syrup in 2-quart casserole. Microwave on High 5 minutes. Stir in peanuts. Microwave 3 to 5 minutes, stirring occasionally, until peanuts and syrup are lightly browned. Stir in butter, vanilla and soda until foamy. Spread 1/4-inch thick on buttered cookie sheet. Makes 1 pound.
Add salt to the vegetable mixture and mix well. Let stand for 3 or 4 hours. Drain well. Add sugar, vinegar, water and spices to vegetables. Boil for 3 minutes. Pack in jars and seal.
Put vinegar and butter in top of double boiler until butter is melted, then add other ingredients after they have been mixed together. Cook until thick or to your liking.
Combine sugar, flour, spices, salt and lemon juice. Add apples; toss to mix. Roll out pastry dough for crust and top. Cut vents in top piece. Line pie pan with pastry and cut off overhang. Fill with half the apples and dot with butter. Add remaining apples. Moisten rim with water. Adjust top crust. Leave about 1/2-inch pastry beyond edge. Fold in under lower pastry. Seal rim by pressing together and flute it. Brush with milk. Bake at 400° for 50 to 60 minutes or until apples test done with fork. For a single crust, use a 425° oven.
Melt the butter in a pan large enough to accommodate the corn; add the corn, the garlic, the cayenne and salt to taste. Cook for 3 to 5 minutes over medium heat and add cream. Cook additional 8 minutes or until heated through. Serves 4.
Saute green onions in butter until limp. Add broccoli. Saute another 5 minutes, stirring frequently. Then add remaining ingredients and simmer 30 to 45 minutes.
Beat egg, add milk and flour. Then mix with grated potatoes. Add onions and salt. Cook on griddle until well browned.
Melt sugar and syrup on low heat until dissolved. Mix in peanut butter. Gently fold in corn flakes. Spoon onto waxed paper to cool.
Mix sugar, cornstarch and water. Cook sugar, cornstarch and water over medium heat in saucepan until clear. Remove from heat. Pour jello into mixture. Put in whole strawberry chopped into quarters; place in baked pie shell. Chill until firm. Serve with whipped cream.
Soften yeast in water. Add mashed potatoes, shortening, sugar and salt. Cool; let stand in warm place until bubbly or about 2 hours. Add flour; beat well. Cover; chill. Shape dough (cold) into rolls. Let rise at room temperature about 3 hours. Bake 15 to 20 minutes in 425° oven. Makes about 4 dozen.
Beat soup and milk together. Place a layer of potatoes in large casserole; sprinkle with onion, green pepper, salt and pepper. Repeat until all are used, then pour over this mixture the milk and soup. Cover and bake at 350° for about 1 hour or until potatoes are tender all through. Serves 8.
In a bowl, combine the milk, sour cream, lime juice and food coloring, if desired. Fold in whipped topping. Pour into the crust. Refrigerate for at least 12 hours.
Beat the butter in large bowl until light. Slowly add sugar. Beat in molasses, ginger, cinnamon, cloves, baking soda and salt. Add flour, 1/4 cup at a time. Mix thoroughly. Chill 4 hours. Heat oven to 325°. Divide cookie dough in half. Shape each half into 1 1/2-inch thick rolls. Cut dough crosswise with sharp knife into 1/2-inch thick slices. Place on lightly buttered baking sheet. Bake cookies until golden, about 8 minutes. Makes 5 dozen.
Cook crumbled sausage and drain. Spread bread with butter. Place in greased casserole, butter side up. Sprinkle sausage over, then top with cheese. Combine remaining ingredients, beating well. Pour over bread and sausage. Chill 8 hours or overnight. Bake at 350° for 40 to 50 minutes.
Combine chocolate and coffee until smooth. Add egg yolks and beat on high speed for 30 seconds. Beat egg whites until stiff. Gradually add sugar. Fold in chocolate mixture and blend until smooth. Chill 1 hour.