HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter bottom of 9 x 12-inch pan. Line bottom with bread. Brown sausage. Sprinkle sausage and cheese on bread. Mix together eggs, milk, dry mustard and onion. Pour over sausage and cheese. (You can refrigerate this overnight if you need to.)
Make pastry for 2-crust pie. To peel tomatoes easily, immerse in boiling water until skins will slip off (about 3 minutes). Blend together the sugar, cinnamon, nutmeg, salt, flour and lemon juice in bowl. Toss in green tomatoes. Place in pastry lined 9-inch pie pan. Adjust top crust and flute edges; cut vents. Bake in hot oven at 425° for 50 to 60 minutes, until tomatoes are soft and crust is browned.
Preheat oven to 450°. Combine the first 5 ingredients, mixing well. Cut in shortening. Combine buttermilk and soda; add to dry ingredients, stirring until all ingredients are moistened. Turn dough onto a floured board. Knead lightly 10 to 12 times. Roll dough out; cut with cutter. Place on a lightly greased baking sheet. Bake for 10 minutes.
Brown hamburger with onion and drain the fat. Stir in the soup, sugar, salt, pepper, garlic and tomatoes. Gently stir in 1 1/2 cups of the cheese and all the macaroni. Place in a casserole dish and top with the remaining cheese. Bake at 350° until the cheese is completely melted.
Beat all ingredients with hand beater until smooth. Continue to add milk until batter no longer forms peaks. For each crepe, lightly oil 7 or 8-inch skillet; heat over medium-high heat until oil runs like water. Pour scant 1/4 cup batter into skillet; quickly rotate skillet until batter covers bottom. Cook until light brown; turn and cook other side until light brown. Place crepes on wax paper until cool. Stack and cover with Saran Wrap to prevent them from drying out. Crepes may be frozen or filled immediately.
Dissolve the Kool-Aid and sugar in boiling water. Add juice and ginger ale. Mix together and serve chilled.
Saute onion and garlic in oil until tender. Add beef and sausage. Stir in sauce and paste, water, salt, pepper and oregano. Cover and simmer for half an hour, stirring occasionally. Mix Ricotta cheese and eggs in a bowl. Cover bottom of lasagna pan with cooked noodles.	Top with 1/3 of meat sauce, 1/2 of Ricotta mixture and 1/2 of	Mozzarella slices. Repeat layers and spoon remaining meat sauce on top. Sprinkle with grated Parmesan cheese. Bake in 350° oven for 30 minutes. Cool for 15 minutes before slicing.
Wrap each half of chicken breast with a slice of ham. Cover bottom of greased 7 1/2 x 11-inch baking dish with torn dried beef. Place chicken over the dried beef. Mix mushroom soup with the sour cream and pour over the chicken. Cover and refrigerate until ready to bake. Bake, uncovered, at 325° for 2 hours.
Combine peas, corn, celery, green pepper, onion and pimento. Bring to boil the vinegar, sugar, oil and salt. Pour liquid over vegetables and marinate overnight. Serves 20.
While ribs are browning, simmer remaining ingredients for 15 minutes. Buy country-style ribs. Put ribs in shallow pan; do not cover. Sprinkle 3/4 cup onions over ribs. Bake at 450° for 30 minutes, then pour sauce over ribs. Bake at 350° for 2 to 2 1/2 hours. Baste every 15 minutes. Add hot water if sauce is too thick. Cover last 30 minutes of baking.
Wash beans and soak overnight in cold water. Cook until tender. Add next 5 ingredients. Cook until pepper, onions and tomatoes are tender. Slice smoked sausage last and cook until this is tender, approximately 45 minutes. Salt and pepper to taste. Add 1 teaspoon sugar. Serve over bed of rice.
Preheat oven to 375°. Place hens, breast side up in roasting pan. Rub evenly with pepper. Roast about 30 minutes. Meanwhile, in saucepan over medium heat, cook cranberry sauce, orange peel and garlic about 3 minutes until cranberry sauce melts. Brush hens evenly with sauce. Continue to roast for 15 minutes longer until hens are tender. Makes 4 servings (1/2 hen each).
Core and peel pineapple. Crush 1/2 of pineapple with a potato masher. Put the crushed pineapple into a saucepan. Add beaten egg, flour and sugar. Mix well. Heat on low heat until thickened. Allow to cool thoroughly, then add Cool Whip. Mix well. Refrigerate until ready to serve. Cut remaining pineapple into chunks to serve with dip.
Heat sugar and vinegar. Add remaining ingredients and mix thoroughly and let stand for 24 hours.
Mix well all ingredients. Pour in an uncooked pie shell. Cook until done, about 40 to 45 minutes, in 400° oven.
Preheat oven to 375°. In a large bowl, combine flour, sugar, baking powder and spices. Stir in carrots, raisins and nuts. In a small bowl, combine undrained pineapple, eggs and vanilla. Add liquid mixture to flour mixture. Stir just until moistened. Batter will be lumpy. Do not overmix. Stir in margarine. Spoon batter evenly into 12 greased 2 3/4-inch muffin cups. Bake 20 to 25 minutes or until golden brown. Remove to wire rack to cool. Makes 12 muffins.
Combine and mix all ingredients well. Pour into a 2-quart casserole dish. Sprinkle topping on top. Bake until brown on top at 350° for about 30 minutes.
Slice through rolls, separating tops from bottoms. Cream the oleo, poppy seed, Worcestershire sauce, mustard and chopped onion. Spread tops and bottoms of rolls with creamed mixture. Add ham and Swiss cheese evenly over the rolls. Wrap in foil and bake at 400° for 10 minutes. Cut into individual rolls. Yields 60. Freezes well.
Cook macaroni as directed on package; drain, but do not remove from saucepan. Add rest of ingredients; cook over low heat, stirring frequently, until cheese melts, about 5 minutes. Makes 8 servings.
Saute onion in butter; add bread cubes and sugar. Cook slowly; stir in tomatoes and seasonings. Place mixture in buttered shallow casserole and bake for 45 minutes at 350°.
Place cereal in Fix-N-Mix bowl. Melt chips, oleo and peanut butter in 1-quart casserole. Stir to blend. Pour over cereal and gently stir to coat. Add powdered sugar to bowl, place seal (burp it) and shake until cereal is well coated. Let dry slightly before storing in a plastic container.
Combine all ingredients. Place in baking dish with glass cover. Bake 20 minutes at 400°. Then bake 2 hours at 300°. Serve over rice.
Beat cream cheese, margarine, vanilla and salt on low speed until smooth. Beat in cocoa. Beat in powdered sugar, 1 cup at a time, until smooth. Stir in pecans. Press firmly in ungreased 8-inch square pan. Refrigerate until firm, about 3 hours. Cut into squares about 1-inch square. Keep refrigerated. Makes about 50 pieces.
Place crackers in single layer in pan. Cook butter, sugar and pecans over medium heat until mixture boils. Pour over crackers in pan. Bake at 350° for about 10 minutes. Cut into squares while warm.
Preheat oven to 375°. Lightly grease 13 x 9-inch pan. Separate crescent dough into 2 large rectangles. Press rectangles over bottom and 1/2-inch up sides of prepared pan to form crust. Seal perforations. Bake crust at 375° for 5 minutes.
Blend 1 cup of love with 1/2 cup of kindness. In small portions alternately add: 1 cup of appreciation and 3 cups of pleasant companionship into which has been sifted, 3 teaspoons of deserving praise. Flavor with 1 teaspoon carefully chosen advice. Lightly sift a pinch of sorrow. Pour with tender care into small clean hearts and bake until well matured. Turn out on the surface of society. Humbly invoke God's blessing and it will serve all mankind.
Combine first 5 ingredients in a medium bowl; cut in shortening with a pastry blender until mixture resembles cornmeal. Combine egg and buttermilk, add to flour mixture, stirring just until dry ingredients ar moistened. Stir in blueberries. Turn dough out onto heavily floured surface and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on lightly greased baking sheet. Bake at 400° for 12 minutes or until golden brown. Brush warm biscuits with glaze. Yields 15 biscuits.
Prepare and pour over cream cheese mixture; refrigerate. Top with whipped cream; garnish with crushed Oreos and cherries.
Mix thoroughly and sprinkle with awareness. Bake in moderate oven of everyday life, using as fuel all the grudges and past unpleasantness. Cool. Turn out onto a platter of cheerfulness. Garnish with tears and laughter. Don't forget to have one of the children say the blessing - Oh, Heavenly Father, we thank Thee for the food and remember the hungry. We thank thee for health and remember the sick. Thank thee for friends and remember the friendless. May these remembrances stir us to service that thy gifts to us may be used for others. Amen.
In a mixing bowl, beat cream cheese, mayonnaise, lemon juice and garlic salt until smooth. Fold in clams and onions. Chill and serve with vegetables, crackers and or chips.
Cook sausage and drain. Melt cheese and mix all ingredients together. Heat until hot.
Cook spaghetti as directed on the package; rinse and drain. Marinate overnight in lemon juice, Accent and oil. The following day, add the rest of the ingredients and mix in mayonnaise, salt and pepper. Yields 8 to 10 servings.
Preheat oven to 350°. In 2 1/2 to 3-quart saucepan, over low heat, melt butter. Remove from heat. Add sugar, flour, Nestle cocoa, baking powder, salt, eggs and vanilla extract. Stir with a spoon until batter is well blended and smooth. Stir in 1 1/2 cups Nestle Toll House semi-sweet chocolate morsels and nuts, if desired. Spread in a 13 x 9-inch baking pan. Sprinkle with remaining 1/2 cup Nestle Toll House semi-sweet chocolate morsels. Bake 30 to 35 minutes, until set. Cool on wire rack. Cut into 2-inch squares.
Drain pineapple, reserving syrup. Combine sugar, flour and salt in medium saucepan. Stir in crushed pineapple, sour cream, egg yolks and lemon juice. Then add pineapple syrup last before starting to cook. Then cook over medium heat until mixture is thick. Cover and cool to lukewarm. Pour into baked crust and top with meringue. Brown at 325°.
Mix together (may be mixed in blender). Store in airtight containers until ready to use. Use 1 to 2 tablespoons per cup boiling water.
First, place thawed chicken in a deep dish. Next, sprinkle the entire package of taco seasoning over the chicken. Thoroughly cover the chicken portions with the seasoning by rotating them individually, then pour the two tablespoons of melted butter over the chicken pieces. Place the dish into a preheated oven at 400° and bake for 45 minutes, or until cooked. Sprinkle the cheese over the chicken approximately 15 minutes before completion.
Cook butter beans and ham together until done. Then add rest of ingredients and bring to a slow boil. Let cook 30 more minutes or until carrots are tender.
Heat oil and saute garlic, onion and tomatoes. Add in ground beef and raisins, then soy sauce. Cook until brown and tender. Season with salt and pepper, if desired. Serve over rice. Great with fried bananas and fried eggs.
Beat eggs. Add sugar, syrup, salt and melted butter. Combine well and add pecans and vanilla. Pour into uncooked pie shell. Bake in oven at 350° until firm, about 45 minutes. Makes 6 servings.
Bake pie shell and cool. Wash and hull 4 c strawberries. Then slice and place in cooled pie shell. Combine water and cornstarch in sauce pan. Cook over medium heat, stirring constantly, until mixture boils. Continue to cook for 2 mins. over low heat. All Jell-o and stir until dissolved. Pour Jell-o mixture while still hot over strawberries and let set. Top with whipped topping.
Cut potatoes in half lengthwise. Scoop out centers, leaving 1/4-inch shell. Fry shells, a few at a time, for 2 to 3 minutes. Drain. Place on cookie sheet. Top with Velveeta and broil until cheese melts. Top with remaining ingredients. Yields 8 appetizers.
Brown hamburger. Add soup, salsa, milk, tortillas and half and half; mix. Spoon into 2-quart shallow baking dish; cover. Bake at 400° for 30 minutes. Sprinkle with remaining cheese.
Drain fruit cocktail and pineapple. Mix all ingredients together and let set in refrigerator overnight.
Mix egg, garlic, onion and celery powder or salt using fastest speed on blender. Add lemon and oil very slowly. Start with a drop at a time. Add Roquefort cheese until dressing reaches desired consistency.
Blend oil and vinegar in large mixing bowl at medium speed of mixer. Add remaining ingredients. Beat until well blended. Refrigerate in covered container.
Cut unpeeled apples into 1/4 to 1/2-inch chunks and drop into a large bowl. Sprinkle lemon juice over apples and mix thoroughly (this keeps apples from discoloring). Add the celery, raisins and walnuts; stir. In another bowl, combine mayonnaise and milk to suit your taste. Mix until smooth, then stir into salad mixture, tossing well. Chill several hours before serving.
Dissolve jello in boiling water. Add unthawed berries and stir until berries are separated. Add undrained pineapple and bananas; mix well. Pour half of gelatin mixture into 9-inch pan. Chill until set. Let remaining gelatin mixture stand at room temperature. Whip together sour cream and cream cheese in bowl. Spread over first gelatin layer. Top with remaining gelatin mixture. Chill until set. Fold whipped cream into mayonnaise. Top salad with mayonnaise mixture.
Pour pineapple juice and ginger ale over ice cream and sherbet. Stir until ice cream has melted and blended. Makes 24 servings.
In a greased 9-inch square dish break up hamburger. Sprinkle with salt and pepper and chopped onion. Pour both cans of cheese soup over this. Arrange Tater Tots on top. Bake in 350° oven for 40 to 45 minutes or until done.
Cook chicken breasts in boiling water for 30 minutes. Butter 13 x 9-inch casserole dish. Place broccoli in bottom of dish (rinse broccoli in hot water and drain first). Place cooked chicken over broccoli. In a bowl, mix soup, mayonnaise, lemon juice and curry powder, and pour over chicken. Top with Cheddar cheese. Top cheese with bread crumbs. Bake at 350° for 30 minutes (sometimes longer; check broccoli).
Heat 1 1/2 cups water to boiling and dissolve a 3 ounce package of fruit flavored jello. Chill until slightly thick. Add undrained crushed pineapple, sour cream and nuts. Mix well. Congeal.
Melt butter and brown onion and rice in skillet. Add consomme and mushrooms with juice. Bake at 350° for 35 to 40 minutes, covered, in a Pyrex or Corning dish. If lid does not fit tight, cover with aluminum foil.
Thoroughly combine sour cream, mayonnaise, minced onion, dill weed and seasoned salt. Cover and chill before serving.
Cook pasta and drain. Add margarine and toss. Add milk, cheese and seasoning. Cook over medium heat. Top with cheese and fresh basil. Makes 6 side dishes.
Cook pork chops in oil on high heat (2 minutes each side) until brown. Reduce heat to medium and continue cooking and turning until cooked through. Remove to heated dinner plates and keep warm.
Dissolve Jell-O in hot water (as directed). Let set until slightly firm. Put the apple, orange and cranberries, peeling and all, through food grinder or food processor. Add sugar and let set until Jell-O is ready. Add this to Jell-O and the chopped nuts. Set until firm.
Sprinkle yeast over warm water. Set aside. Mix flour, sugar, salt and dry milk together. Add oil to water, being sure yeast is dissolved. Add dry ingredients to liquid, mixing until it pulls away from sides of bowl or pan. Knead well and let rise until almost doubled in bulk. Punch down and let rise again. Roll out to desired thickness; cut with biscuit cutter or shape rolls by hand. Place on greased bread pan and let rise. Bake at 400° until golden brown. This makes about 8 dozen rolls. You may make part of dough into loaves. Bake in loaf pans. Spread with fresh butter.
Combine chicken, sour cream, salt and pepper. Quick fry 1 tortilla at a time in hot oil (375°) to soften. Spoon tablespoon of chicken mixture onto tortilla. Spread down center and roll. Place seam side down in an oiled baking dish. When all are filled and rolled, spoon enchilada sauce over top with cheese. Bake in 400° oven for 12 to 15 minutes or until cheese is melted. Serve with lettuce and tomatoes. Top with sour cream, guacamole or both.
Combine first four ingredients in a large skillet. Stir in uncooked rice. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Core apples and cut into thin wedges. Stir apples into rice mixture. Place chops on top of rice mixture. Cover and simmer 10 to 15 minutes or until rice is tender and chops are heated through. Spread marmalade evenly over chops.
Cream eggs and sugar. Add oil and coffee. Gradually add flour that has been sifted with soda and salt. Pour batter into ungreased 15 1/2 x 10 1/2-inch pan. If this size is not available use 1 (8-inch) square pan and 1 (9 x 13-inch) pan. Sprinkle chocolate chips and nuts over top. Bake for 30 minutes at 350°.
Cream butter and sugar. Add slightly beaten egg yolks and blend well. Add crushed pineapple, juice also. Sift baking powder with flour and add to mixture. Add one-half of the coconut and the vanilla. Fold in the stiffly beaten egg whites. Pour batter into two buttered cake pans. Sprinkle the other half cup of coconut over the two layers. Bake in a 350° oven for 30 minutes. Allow to cool and frost with your favorite frosting.
Prepare peppers in a food processor. Add remaining ingredients and cook until desired consistency. The longer you cook, the thicker it will become. When cooked, cold pack it.
Mix all together and bake in medium baking dish with butter on top at 400° until firm.
Place the pork chops into a large baking dish and cover with the chopped onions. Mix together the rest of the ingredients and pour over the chops. Bake for about 35 minutes at 350°f. 180°c. gas mark 4.
Drain pineapple, reserve juice. In wok or large skillet, heat oil over medium-high heat. Stir-fry next 3 ingredients for 2 minutes until tender-crisp. Remove from wok. Stir-fry pork, 1/2 at a time, for 3 minutes. Return pork to wok.
Arrange chicken breasts in 9 x 13-inch baking dish. Place a slice of cheese on top of each piece of chicken. Pour soup mixture over chicken. Combine croutons with butter and sprinkle over entire dish. Bake uncovered at 375° for 45 minutes.
Mix together pineapple, sugar, flour and cheese. Put in 1 1/2-quart casserole dish. Cover with cracker crumbs. Drizzle with melted butter. Bake at 350° for 35 minutes.
Melt butter and add sour cream. Add dry muffin mix, eggs and onion. Add drained spinach. Pour in a cast iron skillet. Bake like cornbread at 350° for 20 to 25 minutes, or until golden brown.
Heat oven to 375°. Beat margarine and sugars until creamy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake for 8 to 9 minutes for a chewy cookie, 10 to 11 for crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Enjoy eating them with milk, coffee, tea or whatever you wish.
Drain pineapple and use juice. Add enough water to make 2 1/2 cups liquid. Heat and bring to a boil and dissolve Jell-O in it. Set until slightly thickened. Mix balance of ingredients in bowl and add to thickened Jell-O. Chill until firm.
Mix all ingredients together and pour into your ice cream freezer. Fix according to your freezer's instructions. Yields 1 gallon. Half this recipe for the Mini-Yum Yum freezer.
Heat cherry pie filling with sugar, cinnamon and butter until melted and bubbling. Pour into unbaked pie shell. Cover with lattice strips of pie crust. Brush strips and crust with milk. Bake in a 400° oven until crust is golden brown (about 25 minutes).
Combine applesauce, sugar, oil, eggs and milk. Sift together dry ingredients and stir into batter mixture. Beat well. Pour into greased 9 x 5 x 2 3/4-inch loaf pan. Bake at 350° for 1 hour or until done. Remove from pan; cool on rack.
Place cooked carrots in a large bowl with green pepper, onions; sprinkle with salt and pepper. Mix remaining ingredients and pour over carrots mixture and mix. Cover and place in refrigerator. Let stand about 12 hours before serving. Drain off part of dressing before serving.
Combine ingredients in order given; stir after each one is added. Form into balls and chill until set.
In heavy saucepan, bring milk and salt to simmer. Stir in rice and simmer for 15 minutes, stirring occasionally. Add raisins and cook until rice is tender, about 15 minutes. Meanwhile in mixer bowl, beat eggs with sugar, vanilla and evaporated milk. Add 1 cup cooked rice mixture; stir until blended.
Boil potatoes until tender. Peel potatoes after they sit and cool. In a medium mixing bowl, mash peeled potatoes. Melt butter and pour into mixture. Add all remaining ingredients; blend well. Pour sweet potato mixture into pie crust. Bake pie at 375° for 35 to 40 minutes.
Mix jello with 1 cup hot water. Add pineapple juice and enough cold water to make 1 cup. Gel the jello slightly, then beat with soft cream cheese. Whip Dream Whip and mix with jello and cream cheese. Add nuts and pineapple. Put in mold and chill until firm.
In a skillet, saute the onion in the melted shortening. Add the tomato, green chilies, spices and salt; cook over low heat for 15 minutes. Stir in Cheddar cheese until melted. Serve as a dip in a chafing dish with any kind of chips or crackers. Makes 4 to 6 servings.
Combine eggs, flour, salt and milk. Beat until smooth. Let stand 30 minutes. For each crepe pour 1/4 cup batter into hot lightly greased skillet. Cook one side only. Heat oven to 350°. Fry bacon until crisp; drain, reserving 2 tablespoons bacon fat. Crumble bacon. Cook onion and green pepper in bacon fat until tender. Add bacon, mushrooms and 1 1/2 cups cheese. Mix lightly. Fill each crepe with about 1/4 cup cheese mixture; roll. Place crepes in 11 3/4 x 7 1/2-inch baking dish. Top with tomato sauce. Bake at 350° for 15 minutes. Sprinkle with remaining cheese and cook until cheese melts.
Boil unpeeled potatoes until tender, about 20 minutes. (Do not pierce for tenderness.) Drain. Toss potatoes over low heat to dry completely. Peel immediately. Sieve to equal about 4 cups. Can be prepared one day ahead. Cool completely, cover and refrigerate. Bring to room temperature before using. Preheat oven to 350°. Butter and flour 8 x 12-inch baking dish. Using electric mixer, beat potatoes, yolks, sugar, peel and cloves until light and fluffy. Spread batter in pan. Bake 40 minutes. Cool, then dust with powdered sugar. Serve with fresh fruit.
Stir in heavy saucepan the peppers, sugar, salt and mustard. Add flour, vinegar and oleo. Mix well. Bring mixture to a boil, boil 10 minutes, stirring constantly. Remove from heat and put in 1/2 pint jars and seal.
Heat soup and melt cheese in soup. Add gelatin which has been softened in 1/4 cup cold water. Let cool and add other ingredients. Pour in mold and refrigerate until it is firm.
Mix ice cream, milk and pudding mix. Save part of cracker mixture, press remainder in bottom of pan. Pour ice cream mixture on top. Cover with whipped cream. Sprinkle top with saved cracker mixture. Put in refrigerator for 8 hours or overnight.
Preheat oven to 400°. Combine bran, oats and milk. Set aside. Combine flour, brown sugar, baking powder and spices separately. Blend pumpkin with egg whites, oil and raisins. Add to bran. Add dry ingredients and stir until moist. Spray 12 muffin tins with Pam. Bake 20 to 25 minutes until light brown.
Cook spaghetti; drain and place in large greased baking dish. Brown hamburger, onion and green pepper; drain and add to spaghetti. Add tomatoes and cheese; mix well. Top with bread crumbs and few dots of butter. Cover and bake at 350° for 45 minutes.
Stir boiling water into gelatin in large bowl until dissolved. Mix cold juice and ice to make 1 1/2 cups. Stir into gelatin. Refrigerate 30 minutes or until slightly thickened. Remove 1 1/2 cups gelatin; stir in fruit. Stir 1/2 Cool Whip into remaining gelatin with wire whisk until blended. Pour into 8-inch square dish. Refrigerate 10 minutes until set but not firm. Carefully spoon fruited gelatin over creamy layer in dish. Refrigerate 3 hours. Cut into squares. Put a spoonful of Cool Whip on top of Jell-O.
Microwave or boil broccoli just to wilt. Combine eggs and milk; combine soup and mayonnaise. Pour first into second and mix. Stir in cheese and broccoli. Coat a casserole with nonstick spray and pour in mixture.