HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread croutons in 9 x 13-inch lightly greased pan. Cook sausage and cover croutons with it. Mix eggs, milk, soup, mushrooms and mustard together and pour over croutons and sausage. Refrigerate 8 hours or overnight. Remove; let stand 30 minutes before putting in oven. Bake at 325° for 50 to 55 minutes, uncovered. Add cheese and cook 5 more minutes.
Cream eggs, sugar and butter together. Add rest of ingredients. Mix well. Drop by teaspoon on ungreased cookie sheets. Bake at 400° for 10 minutes.
Microwave on High for 11 minutes in a large bowl. Pour over popped corn. Can add nuts if desired. Mix well. Be careful, syrup is very hot. Spread out on cookie sheet until cool, then break up and store in airtight container.
Melt butter, onion and basil in pan. Add zucchini; cook 2 minutes on medium-low. Remove from heat; add bread, egg, cheese, salt and pepper. Stuff mixture under skin of chicken. Bake at 375° for 50 to 60 minutes.
Make double strength coffee by brewing with twice the coffee. (2 Tbsp. Coffee per Cup). Chill. Combine all ingredients in a blender and blend on high until ice is crushed and drink is smooth. Makes 2 - 16 oz. Glasses. Add Whipped Cream.
Stuff roast with garlic. Brush sides of roast with hot pepper sauce, brown gravy mix and Creole seasoning. Put oil in Dutch oven pan or roasting pan; brown meat well on all sides over high heat. Add water; cover and simmer gently over a low heat for 2 to 3 hours or until meat is tender.
Place 2 scoops of orange sherbet in a tall glass; fill with orange soda. Yields 5 servings.
Bake brownies. Cool. Punch holes in brownies with fork. Pour Kahlua over brownies; set aside. Make Jell-O mousse. Break candy bars into small pieces. Crumble 1/2 the soaked brownies and place in bottom of glass trifle dish. Cover with 1/2 of mousse. Layer with 1/2 of candy; add 1/2 topping. Repeat with remaining ingredients. Refrigerate overnight.
Brown sausage and drain on paper towel. Cook onion and hash browns. Add drained sausage and cook slow about 5 minutes. Place in baking dish, rotating layers, beginning with potato mixture, then cheese. Top with cheese, then warm just enough to melt cheese.
Combine corn, cracker crumbs, evaporated milk, egg, onion, salt and pepper in a buttered 10 x 6 x 2-inch baking dish; sprinkle with paprika. Bake at 350° for 30 minutes. Allow to stand 5 minutes before serving.
Mix all ingredients thoroughly. Roll into balls. Bake at 375° for 8 to 10 minutes on a baking sheet sprayed with Pam.
Butter casserole dish and layer with potatoes, pepper and onion. Cover each layer with soup. Top with pork chops and bake at 350° for 1 hour. After first 30 minutes, take out and turn pork chops over for next 30 minutes. Rice can be used instead of potatoes.
Mix the first 4 ingredients in slow cooker. Cut hot dogs in 1-inch pieces and add to sauce mixture in slow cooker. Heat on high until hot dogs are thoroughly heated, then cook on low until ready to serve. (If you double the recipe, don't add more vinegar.)
Beat Jeremiah 17:11 until light. Blend in Jeremiah 6:20. Beat in Judges 5:25. Into another bowl, sift 1 Kings 4:22. Add Amos 4:5, Leviticus 2:13 and 2 Chronicles 9:9. Combine dry ingredients with liquid mixture alternately with an additional 1 1/2 cups of Judges 4:19. Fold in 1 Samuel 14:25. Chop Nahum 3:12 and Numbers 17:8. Add to the mixture, folding in gently. Beat well.
Mix together in baking pan. Dip both sides of chicken in mixture. Baste once or twice during cooking. Will be golden brown. Serve hot or cold. Freezes well. Bake at 375°.
Soften cream cheese; blend in Italian dressing mix. Spread on party slices. Place a cucumber slice on each piece and sprinkle with dill weed. Refrigerate until serving time.
Grind and drain tomatoes and sweet and hot peppers. Cook together sugar, flour, salt, mustard and vinegar. Bring to a boil (stir constantly to prevent scorching). Add drained vegetables. Cook 10 minutes. Remove from stove and add 1 pint salad dressing. Mix well and put in jars. Process jars for 10 minutes in boiling water.
Salt and pepper chops to taste. Heat oven to 350°. Place rice in large baking dish.. Mix soup, water, soy sauce and onion. Add drained vegetables. Place pork chops on top. Bake 1 hour and 20 minutes.
Roll out crescents. Using a small glass, cut dough into circles. Put in small muffin tin. Brush with melted oleo. Cut ham into small pieces. Mix with cheese, garlic powder and onion. Fill crescent dough. Bake 20 minutes at 350°. Makes 24. (I always double the recipe.)
Cream cheese, mayonnaise and sugar in mixer. Mix bananas with lemon juice. Fold in fruit, nuts and marshmallows. Stir in Cool Whip and freeze. Serve frozen.
Mix together crushed pretzels, sugar and melted butter. Press into 9 x 13-inch pan. Bake 8 minutes at 400°. Cool thoroughly.
Mix all ingredients. Bake in tube pan 1 1/2 hours at 325°.
In a 9-inch pie plate, preferably Pyrex, starting with the cream cheese, spread each ingredient over the one before, ending with the Cheddar cheese. Bake in oven at 350°, until cheese is melted and bubbling, approximately 20 to 25 minutes. May be microwaved.
Mix together flour, baking powder, salt and sugar, then add the egg and milk. Stir together with a fork. Pat into 6 mounds on a lightly greased cookie sheet. Bake at 450° for 15 minutes.
Heat oven to 350°. Line 12-inch pizza pan with foil; grease foil. Press cookie dough into bottom of foil-lined pan; bake at 350° for 13 to 16 minutes or until light golden brown. Remove from oven. Sprinkle peanuts, marshmallows and chocolate chips. Drizzle with caramel. Bake an additional 5 to 10 minutes or until golden brown. Cool completely. Remove foil from pizza. Cut into wedges. Makes 16 servings.
Cut potatoes into bite size pieces (skins on). Put in shallow casserole dish (greased). Sprinkle on top the cheese and garlic. Put pat of butter on top. Bake at 350° for 45 minutes, stirring every 15 minutes.
Preheat oven to 350°. In bowl, combine bread crumbs and 1/4 cup of Parmesan cheese. Put egg in another bowl and beat thoroughly. Dip chicken into egg and then dip into the bread crumbs. Shake chicken to remove excess crumbs. In large skillet, heat 1/4 cup of olive oil. Add chicken and cook 5 minutes on each side, until golden brown. In small bowl, mix spaghetti sauce, garlic and oregano; mix thoroughly. Pour into a baking dish and arrange chicken over mixture. Cover loosely with foil and bake for 40 minutes. Remove chicken from oven and put slice Mozzarella cheese on top chicken. Bake another 10 minutes. Serve with ziti with parsley sprinkled on top.
Boil eggplant, onions and pepper until tender and drain well. Mix in other ingredients except crackers and cheese. Place a layer of broken crackers and a layer of eggplant mixture and sprinkle with cheese. Repeat layers. Put crackers on top. Bake in 13 x 9 x 2-inch dish at 350° for 30 to 40 minutes.
Cook the grits and water slowly until the mixture thickens. While hot, add the grated Cheddar cheese, Longhorn or Velveeta cheese, butter or oleo, seasoning salt (Lawry's or Beau Monde), salt, eggs and Tabasco sauce. Mix together and bake in a greased 9 x 13-inch casserole at 250° for 1 hour. Serves 12 to 16.
Bring the oleo and sugar to a boil, stirring constantly; let this come to a full boil, then pour over crackers. Bake in 400° oven for 5 minutes; take out of oven and add chocolate and butterscotch chips. After they melt, spread over all, then sprinkle with chopped nuts.
Wash chicken breasts; cover with water in pan and bring to a boil. Cook slowly for about an hour. Cut up into small pieces. Crumble 1/2 of the crackers into bottom of baking dish. Mix chicken, soups and sour cream; pour over crackers. Crumble rest of crackers on top. Slice stick of butter or margarine into small pieces and scatter over top of casserole. Bake in oven at 350° until bubbly, about 45 minutes. Delicious and easy. Makes 4 to 6 servings.
Mix together and bake in oven at 325° for 55 to 60 minutes.
Combine all ingredients and mix well. If desired, you may add Tabasco sauce or Texas Pete to make hot. Store in the refrigerator.
In large saucepan, melt butter; saute onion and garlic 7 to 8 minutes until lightly browned. Add broth, pumpkin, water, brown sugar, thyme, rosemary, cumin and salt. Bring to simmer. Reduce heat; cook 10 minutes, stirring frequently. Remove from heat. Stir in half and half. In blender, combine soup mixture and pecans in two batches at low speed for 1 minute. Pour into same saucepan. Heat through, stirring often. Yields 6 servings.
Blend all ingredients together in a food processor. Spread on crackers or use as a dip with raw veggies.
Mix in large kettle and bring to boil. Reduce to simmer. Cook for 1 1/2 hours, uncovered, stirring frequently. Ladle into jars and seal. Yields 8 to 10 pints.
Combine salt, flour and sugar in large mixing bowl; set aside. Bring to boil 1 stick margarine, cocoa, water and Crisco. Pour over the mixture. Add 2 eggs, milk, vinegar, soda and vanilla. Bake at 350° for 20 minutes in greased cookie sheet.
Mix sugar and vinegar. Bring to a good boil and pour over mixture. Let set overnight before eating.
Beat eggs; add sugar, milk, potatoes and vanilla. Fold in raisin and coconut. Stir in butter and pour in greased casserole dish. Bake at 400° for 40 minutes or until pudding is set.
Boil tomatoes and then peel and chop. Add rest of ingredients and blend to the desired texture.
Grease an iron skillet. Mix the ingredients and pour into skillet. Bake at 400° for 35 minutes.
Add sugar to the persimmon pulp, then add beaten eggs, stirring well. Add soda to buttermilk and stir until foaming ceases. Add buttermilk mixture to the persimmon mixture and stir well. sift flour, salt, and baking powder into persimmon mixture and beat well.
Preheat oven and cookie sheet to 400°. In small bowl mix together flour, salt, sugar and nutmeg. In another small bowl, mix together egg, sour cream and extract. Add to dry ingredients and mix well. Stir in apples. Pour into pie crust. Bake on preheated cookie sheet for 15 minutes. Reduce oven temperature to 350° and continue baking for 30 minutes or until golden. Meanwhile prepare topping.
Cook peas well done. Mix with rice, ham, tomatoes, chopped onions and chopped green pepper. Mix well. Season with salt and pepper. Pour into buttered casserole and bake for 45 minutes at 350°.
Combine grits, water and salt. When almost done, add cheese and milk and cook about 15 minutes longer or until thick. (Serve with smothered chicken or pork chops and hot buttered biscuits. Use gravy from chicken over grits.)
Cook until thick, about 1 hour. Add 1 cup vinegar. Seal in hot jars or cool and freeze. Makes 2 cups per container.
First Layer: Spray 13 x 9 Pyrex (or 11 x 8) with Pam. Mix flour, margarine and pecans and pat in Pyrex. Bake at 350° for 20 to 25 minutes or until lightly browned. Cool and add Second Layer.
Combine all ingredients except apples in small mixing bowl. Beat with electric mixer on low speed about 4 minutes. Stir in apples. Bake in 8-inch or 9 1/2-inch round pan in 350° oven about 30 minutes, or until done.
Mix the first 7 ingredients together; pour into 9 x 13-inch cake pan. Sprinkle yellow cake mix over the mixture. Melt oleo; sprinkle over cake mix. Put in a 350° oven for 38 minutes. Remove and sprinkle nuts over the cake and bake for an additional 30 minutes.
Saute celery, onions and bell pepper in butter; salt and pepper to taste. Add this to other ingredients. Simmer for 30 minutes. Serve over rice.
Put oatmeal in a bowl with milk and eggs and let soak for 5 minutes. Mix all other ingredients, then add the oatmeal mixture. Shape in a loaf in baking dish. Cover well with catsup. Bake in oven at 300° for about 45 minutes or until meat is done.
Cook and drain spinach. Mix in other ingredients. Chill. Cut center out of bread and fill with dip. Cut bread into dipping-size pieces.
Melt first 3 ingredients, fold in cereal. Put all in Ziploc bag and shake it up . Get the kids involved in this one.
Mix flour and butter and press in baking dish, then press nuts on top of it. Bake at 350° until light brown. Let cool.
Beat eggs. Add remaining ingredients;	mix well. Bake in tube pan at 325° for approximately 1 hour.
Whisk the eggs in a mixing bowl until light and fluffy, 1 or 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cocoa and coffee and whisk to blend. Whisk in the cream and milk thoroughly. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the almonds, then continue freezing until the ice cream is ready.
Put into greased 1 1/2-quart baking dish toast, cut in quarters. Sprinkle raisins over toast. Mix eggs, 1/4 cup sugar, salt, Pet milk, water and vanilla. Pour over toast. Let stand 10 minutes, then sprinkle with 4 teaspoons sugar and the cinnamon. Bake at 350° for 30 minutes or until knife comes out clean.
Mix softened cream cheese with all ingredients, except pecans. Roll the cheese ball in the pecans. Place in refrigerator over night.
Mix sugar, corn syrup, butter and sour cream together. Cook over medium heat until reaches the soft ball stage. Cool to room temperature. Beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.
Melt chocolate and 3 tablespoons of butter in a small saucepan over very low heat, stirring constantly. Cool. Blend remaining butter with cheese until softened. Gradually add 1/4 cup of sugar, beating well. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside. Beat remaining 2 eggs until thick and light color. Gradually add remaining sugar; beat until thick. Add baking powder, salt, and 1/2 cup flour. Blend in cooled chocolate mixture, nuts, and vanilla. Spread about 1/2 of the batter in a greased 8 or 9-inch square pan. Add cheese mixture; spread evenly. Top with tablespoonfuls of remaining batter. Zigzag a spatula through to marble. Bake at 350° for 35 to 40 minutes, or until top springs back when touched. Cool. Cut into bars.
Drain beans, fry bacon, then saute onions in bacon fat. Mix in sugar and vinegar. Pour over beans while hot. Top with bacon pieces; marinate overnight. Bake at 350° for 40 minutes.
Cream peanut butter, cream cheese, powdered sugar and milk together. Fold Cool Whip into mixture. Blend on low speed. Pour into crust. Chill. Top with chocolate shavings, cinnamon or crushed nuts.
Saute onions and garlic. Add corned beef (or any cooked "beast"), sliced potatoes and chopped celery. Cook until hash is heated through and potatoes are tender. Season to taste. For Red Flannel Hash, add chopped cooked beets (or canned).
Combine all of the ingredients, except for the pecans; mix thoroughly by hand. Stir in the pecans. Bake at 350° for 1 hour and 5 minutes.
Melt butter in an oblong 13 x 9-inch pan. Sift together dry ingredients; add milk. Stir slowly until dough just clings together. Turn onto a floured board. Coat with flour and knead lightly about 10 times. Roll dough out to 1/2-inch thick rectangle. Cut into strips using a pizza cutter. Dip strips into melted butter on both sides and arrange in pan. Bake for 15 to 20 minutes at 450° in a metal pan or 425° in a glass pan.
Combine chocolate chips, German's sweet chocolate and Marshmallow Creme in large bowl. Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly. Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
Mix all ingredients together, except stuffing and margarine. Mix stuffing with melted butter. Put 1 cup of stuffing in bottom of buttered 2-quart casserole dish. Top with squash mixture. Add remaining stuffing mixture to top. Bake at 350° for 30 minutes.
Heat the soups, onion, green chilies, chicken broth and celery together. Layer Doritos, chicken, sauce and Cheddar cheese and then start over until full. Cook for 30 to 40 minutes or until it has boiled good at 350°. Serve over rice.
Arrange chicken pieces, skin side down, and thick edges to outside of 2-quart baking dish. Cover with plastic wrap, pierced with holes. Microwave 10 minutes. Drain and turn chicken. Mix soup with milk and spices. Pour over chicken. Cover with plastic wrap. Microwave on Medium 24 minutes or until tender. Let stand 5 minutes. This may be served over rice.
Have all ingredients handy. Heat skillet or wok over high heat for 30 seconds. Add 1 tablespoon oil; fry eggs until very moist film appears; remove and set aside. Add 2 tablespoons oil; stir-fry rice 2 to 3 minutes. Add thawed peas; stir through until warm. Add ham and green onions; stir through until warm. Add eggs; stir until all ingredients are warm and well mixed, then serve.
Brush both sides of eggplant with oil. Place in microwave dish; cover tightly. Microwave on High for 3 to 5 minutes, until tender. In small bowl, microwave onion and garlic in 1 tablespoon of oil at High temperature for 3 minutes. Oil a microsafe dish. Arrange eggplant slices, slightly overlapping. Sprinkle half of garlic mixture over eggplant. Top with half of cheese, basil, salt and pepper. Arrange tomatoes over eggplant. Sprinkle with remaining garlic mixture, seasonings and cheese. Sprinkle with Parmesan cheese. Cover with waxed paper. Microwave on Medium-high for 7 to 10 minutes until melted.
Put peppermint candy and rock candy into a glass gallon jar. Pour in whiskey (don't cheat and drink a swallow) and let dissolve. Add honey, lemon juice and brown sugar. Stir or shake until mixed thoroughly. Take about 1 tablespoon every 4 hours or to your own needs. Good for coughs, colds and bronchitis. Not good for hangover.
Melt 1/2 stick margarine in baking dish. Mix ingredients together in a bowl; pour in baking dish. Place fruit of your choice on top, not too much juice. Sprinkle cinnamon on top. Bake at 350° for 45 minutes.
Combine jello, pudding and water in pan. Bring to full boil. Let set. Add Cool Whip and fold in oranges. May change to strawberry jello and strawberries.
Fill an 8 oz. drinking glass 1/3 full of water. Dissolve 2 aspirins in the glass Add ll drops of Spirits of Ammonia (aromatic). You can purchase over the counter at any drugstore. 1/2 tsp. of baking soda. Stir well and drink immediately.
Cream the butter and sugar. Mix in peanut butter. Add Rice Krispies and mix well. Form small balls. In top of double boiler, melt Hershey bar, chocolate chips and paraffin. Stir until well blended. Dip balls into chocolate and cool on waxed paper.
Cream shortening, sugar and egg together. Add molasses and tea. Gradually add dry ingredients. Roll out on floured board and cut. Bake on an ungreased pan for 10 to 13 minutes at 375°.
Saute onions and cauliflower in butter. Combine all other ingredients, except beaten eggs; mix with	onions	and cauliflower. Place in bread loaf pan. Pour in beaten eggs. Bake for 25 to 30 minutes at 350°.
Beat eggs, oil, sugar and salt together. Combine flour, soda, baking powder and cinnamon. Blend together. Fold in zucchini and pecans. Bake at 350° until done.
Mix juices and tequila. Pour all but one cup into ice cube trays (preferably metal) fitted with dividers. Freeze for several hours or up to 2 days. Refrigerate remaining one cup mixture.
Open beer; pour into pancake mix until it is the proper consistency for batter. Drink remainder of beer. Deep fry batter dipped halibut chunks in hot oil. Halibut should rise to the top of oil quickly or oil is not hot enough. Do not overcook.
Mix soup, water, 1 tsp. Oregano, carrots and potatoes in shallow roasting pan. Top with chicken. Season with remaining oregano and paprika. Bake at 400 degrees for 50 minutes or until done. Stir vegetables.
Combine rice and broth in a 9 x 13-inch pan. Lay chicken on rice mixture. Pour melted margarine over chicken. Combine soups and soup mix; spoon over chicken. Cover tightly with foil and bake 3 hours at 275°. It's ready when you come home from church.
Combine ingredients from corn meal through oil in mixing bowl. Stir well. Add enough milk for desired consistency. Pour batter into greased baking pan. Bake at 350° for 35 to 40 minutes or until bread tests for doneness.
Mix sugar, Karo, butter and flour and set over a low heat, stirring constantly, until sugar is melted. Remove from heat and add well beaten eggs and vanilla, also pecans. Turn into unbaked pie shell and bake in slow oven until mixture will not shake in the middle or until knife blade inserted in filling comes out clean.
Brown and drain hamburger. Chop, brown and drain bacon. Chop and saute onion. Add to bean mixture. Bake at 350° for 30 minutes.
Slice loaf angel food cake into 1-inch slices. Place in bottom of 9 x 13-inch clear baking pan. Mix jello with boiling water until dissolved. Add cold water, pour over angel food cake slices. Let jello set. May frost in pan with Cool Whip or set in hot water and unmold, then frost with Cool Whip.
Mix ingredients together in order. Pour into 2 greased loaf pans. Place on lower rack of oven. Bake at 350° for 55 minutes.
Mix pineapple juice, dry Kool-Aid and ginger ale. When ready to serve, add sherbet.
Combine flour, sugar and salt in saucepan. Blend scalded milk in slowly. Cook, stirring constantly, over medium heat until mixture thickens and boils. Continue cooking and stirring 1 minute. Remove from heat and add a little hot mixture to beaten egg yolks. Quickly stir into mixture in saucepan. Return to medium heat and cook, stirring constantly, for 3 minutes or until it thickens and mounds slightly. Remove from heat and add margarine and vanilla, stirring until margarine is melted. Cool.
Blend cornmeal and milk together, then mix in tomatoes, corn and eggs. Saute in olive oil the chopped onions, garlic cloves, bell pepper, chili powder, pitted olives and salt and pepper to taste. Add boned chicken, vinegar and sugar. Bake 1/2 hour at 350°. Serves 15.
Chill baked pie shell well. Spread bottom with strawberry jam or topping. Reserve a little to drizzle over top. Soften ice cream at room temperature. Beat with electric mixer until smooth and creamy. Spread ice cream evenly over bottom of pie shell, mounding it in the center. Place in freezer immediately while preparing the meringue topping.
Mix dry ingredients. Cut in 1/3 cup of shortening and then cut in the other 1/3 cup. Add about 1 more tablespoon of Crisco and cut in with pastry blender. Sprinkle water, one tablespoon at a time, over the mixture. Gently mix with fork. Push mixture to one side of bowl and sprinkle the next tablespoon of water over dry part. Mix and repeat until all is moistened. Gather up with wet fingers and form into a ball. Let stand in refrigerator for a little while. Cut in half and use for 2 crusts. Roll on floured cloth to size needed.
In a medium bowl, combine beef, onion, garlic salt and pepper. Mix well. Shape into 6 patties. In a small bowl, combine cheese, mushrooms, bacon and mayonnaise; refrigerate. Grill burgers over medium-hot coals turning once. During the last 3 minutes, spoon 1/4 cup of cheese mixture onto each burger. Serve on buns with lettuce and tomato.
Beat eggs with sugar; add oil and beat. Add honey and beat, then milk. Sift flour with baking powder and soda. Then add a little flour at a time and continue beating on low speed. When ingredients are mixed, add walnuts and mix. Bake at 300° for 1 hour in greased and floured 9 x 13-inch cake pan. Do not fill pan with cake mixture more than half.
Combine wine, juices and sugar in large glass pitcher with ice. Add sliced fruit and stir. Yields 1 3/4 quarts.
Flatten dough in a pizza pan and seal edges. Bake 10 minutes at 375°. Cool. Mix ingredients. Spread on crust. Chop any vegetables desired and layer on top. Sprinkle with shredded Cheddar cheese. Refrigerate.
Brown beef and drain off grease. Put all ingredients in crock-pot. Stir well. Cover and cook on High 1 hour stirring until cheese is fully melted. Serve with corn chips.
In medium bowl beat eggs slightly. Add milk and bread; mix well. Let stand 5 minutes. Add chuck, onion, parsley, garlic, salt and pepper; mix until well blended. Shape into 24 meatballs. Cook meatballs directly in sauce for added flavor. Skim fat from sauce.