HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake pie shell at 400° for 10 minutes. Reduce oven temperature to 375°. In medium skillet, cook sausage, green onion and garlic over medium heat until sausage is done, stirring occasionally. Drain sausage fat and stir in spinach and stuffing mix. Sprinkle first cheese and then sausage mixture in pie shell. In medium bowl, combine egg and half and half with fork. Pour egg mixture over sausage in pastry shell. Bake for 30 minutes at 375°. Let stand for 10 minutes. Sprinkle with Parmesan cheese and paprika.
Mix cereal and peanuts; set aside. Combine sugar and syrup in heavy pot; cook on medium-low heat, stirring constantly, until mixture comes to a full rolling boil. Remove from heat. Stir in peanut butter and vanilla. Immediately pour syrup over cereal mixture, stirring gently to coat. Pat evenly into buttered pan. Cool. Cut into 2-inch bars.
Use a 9 x 11-inch baking dish, greased. Cover bottom of pan with white bread. Fry sausage, drain well and spread over bread layer. Mix eggs and milk; spread over sausage layer. Spread Cheddar cheese over egg mixture. Bake at 375° for 40 or 45 minutes. Ham may be used in place of sausage.
Brown rice and onion in butter. Mix beef broth and 1 can of water. Bake for 1 hour or until juice is cooked out. Bake at 350°.
Drain and saute mushrooms in wine over high heat for 5 minutes. In a saucepan, cover chicken with water. Bring to a boil. Cover and simmer 20 minutes Drain, cool and shred. Add onion to saucepan with 1 tablespoon water. Saute. Add flour and 1/2 cup chicken broth. Add 2 1/2 cups chicken broth and cook over medium heat until thickened. Remove from heat. Stir in sour cream. Combine mushroom mixture, chicken and sour cream mixture with cooked linguine, Monterey Jack cheese, 1/4 cup Parmesan and pepper. Spoon into a 13 x 2-inch pan coated with cooking spray. Combine bread crumbs and remaining Parmesan cheese with margarine. Sprinkle over chicken. Bake, uncovered, at 350° for 30 minutes. Makes 12 servings.
Saute broccoli and onions in butter. Add flour and stir. Pour in stock and add seasonings. Cook 30 minutes until broccoli is soft. Take off heat and take out bay leaf. Puree broccoli mixture. Mix egg yolks and cream together. Stir into broccoli mixture; heat thoroughly. Pour into bowls and garnish with parsley.
Mix the first 3 ingredients and put in ungreased 9 x 13 pan.
Mix oil and 1 1/2 cups sugar. Beat in eggs. Stir in flour, baking soda, salt, cinnamon and cocoa. Add applesauce and pour into greased 9 x 13-inch pan. Sprinkle top of batter with 2 tablespoons sugar, nuts and chocolate chips. Bake at 350° for 30 to 40 minutes. Can divide recipe in half and bake in an 8 x 8-inch pan.
Mix well; should look like melted ice cream. Slice onion as desired. Deep fry until golden brown.
Fix cake mix according to instruction. Punch holes in hot cake; pour milk and butterscotch sauce over cake. Place in refrigerator over night. Spread cool whip on top, then sprinkle with crushed heath bars.
Drain juice from fruit. Add enough water to make 2 cups. Bring to a boil. Dissolve jello and cream cheese in this liquid. Add the Coca-Cola, fruit and nuts. Chill until set. Makes 12 servings.
Mix together sugar and applesauce; add eggs, water, flour, soda, cinnamon and salt. Beat in pumpkin. Makes 2 regular loaves or can make muffins. Bake at 350° for 45 minutes.
Brown meat and onions. Drain. Add remaining ingredients. Pour mixture in 2 1/2-quart casserole dish and bake at 375° for 30 minutes.
Cook ground beef, green pepper, onion and garlic until meat is brown. Drain off fat. Stir in tomato sauce, undrained kidney beans, undrained tomatoes, chili powder, salt, basil and pepper. Bring to a boil. Reduce heat. Cover and simmer about 20 minutes. Serve over hot rice if desired.
Brown hamburger. Place diced vegetables in 1 1/2-quart casserole. Add hamburger and remaining ingredients. Mix well. Cover and bake at 350° for 1 hour, stirring occasionally. Uncover. Sprinkle with chow mein noodles and bake another 30 minutes.
Combine pancake mix, milk, eggs and oil. Beat until nearly smooth. Pour into greased 13 x 9 x 2-inch baking dish. Crosswise, arrange sausages over batter in pattern to be cut into 12 squares. Bake at 350° for 30 to 35 minutes. Serve with your favorite syrup.
Thinly slice cucumbers. Mix with 2 teaspoons salt. Let stand at room temperature for 1 hour.
Mix soups and cream together. Cook chicken and pick meat off bones and lay chicken pieces in bottom of baking dish. Pour the soups and cream over chicken. Mix dressing with chicken broth according to package directions and add butter. Place on top of chicken and soups. Bake about 35 minutes on 425° or until brown.
Combine all ingredients. Pour into lightly greased shallow pan (9-inch square or larger). Bake, uncovered, at 400° for about 45 minutes or until firm. Yield: 1 large loaf.
Drain beans and corn. Add all other ingredients and mix well. Put in casserole dish. Top with 1 cup crushed Ritz crackers. Melt 1 stick oleo and pour over crackers. Bake about 40 minutes at 350°.
Boil potatoes. Cool and slice (4 cups). Mix mayonnaise, cottage cheese and chives with seasonings. Layer potatoes, onions and mayonnaise mixture again and again. Refrigerate 12 to 24 hours. Toss before serving. Be sure to cover well before refrigerating.
Bake cake according to package directions. Cool. Prepare pudding according to package directions in a punch bowl. Crumble 1/3 of cake layer and 1/3 of the remaining ingredients in the following order: coconut, cherry pie filling, Cool Whip and pecans. Repeat this 2 more times, ending in Cool Whip. Sprinkle with pecans and cherries. Chill and serve.
Saute peppers and onion in margarine. Add soup and sauce. Stir well. Brown meat and add liquid from mushrooms and garlic. Cook spaghetti as per directions on the box. Mix all ingredients together, except 1 1/2 cups of the cheese. Put in a greased roasting pan. Sprinkle with 1 1/2 cups cheese. Bake at 350° for approximately 30 minutes.
Mix butter, coconut, brown sugar and mace. Spread on muffins and broil until golden brown.
Melt butter. Add to powdered sugar, vanilla, graham crackers and peanut butter. Stir until well blended. Roll with hands into small balls. Lay out on wax paper and set aside.
Follow directions for jello. Add marshmallows. Set aside to cool. Mash cream cheese and add to mayonnaise. Add to cooled jello mixture. Add pineapple and juice. Add pecans. Fold in Cool Whip. Pour into mold. Chill until firm.
Mix baking mix, milk and cheese until soft dough forms. Beat for 30 seconds. Drop dough by spoonfuls onto cookie sheet. Bake about 10 minutes at 450° or until lightly brown. Mix margarine, garlic powder and parsley flakes. Brush over warm Bisquick before removing from cookie sheet. Serve warm. Makes about 12 biscuits.
Combine sea legs, mayo and spices. Split bread lengthwise. Coat each half with cheese spread. Top with sea leg mixture and bake 15 minutes at 350°.
Cream margarine, shortening and sugar. Add eggs, one at a time. Add flour, baking powder and vanilla and walnut flavoring. Mix milk slowly until thoroughly mixed. Fold in black walnuts. Pour into a greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes.
Mix all ingredients together. Put in greased 3-quart casserole. Cover with corn flakes and pour 1/2 stick of oleo over top. Bake at 350° for 1 hour. Serves 15 to 20.
Cream margarine and sugar. Beat in flour, soda, baking powder and vanilla. Combine with Rice Krispies and pecans. Bake at 325° for 12 to 15 minutes.
Cut meat into bite-size cubes and dredge through flour, salt and pepper. Brown in oil. Add onion and garlic and saute until brown. Add to crock-pot with remaining ingredients. Cook on low while you are at work. Serve over rice with diced hard-boiled eggs, diced cucumber, crumbled bacon, raisins, diced apples and chopped onion.
Bring syrup and sugar to a boil. Add peanut butter and corn flakes. Mix well. Dip out on waxed paper.
Combine all ingredients, except butter; spoon into a 2-quart casserole. Pour butter over top and bake at 400° about 25 minutes or until lightly browned on top. Yield: 6 to 8 servings.
Mix cake according to directions on box and add peanut butter and sugar. Mix well. Bake at 350 degrees until done.
Mix brown sugar, flour and butter. (Reserve 1 cup of this for the topping.) Beat egg, salt, vanilla, baking soda and milk. Add brown sugar mixture that is left in the bowl and mix well.
Melt butter in 3-quart baking dish. Combine remaining ingredients in large bowl and mix thoroughly. Pour mixture into baking dish. Bake at 375° for 40 to 45 minutes or until bubbly.
Add lemon juice to milk. Fold in whipped cream. Pour in a graham cracker crust, vanilla wafer crust or pastry crust and chill. Can be topped with more whipped cream, strawberries or shaved chocolate.
Mix well, except for crackers. Sprinkle crushed crackers over top. Bake at 350° until firm in the center. May substitute broccoli for squash.
Cream the butter and sugar together, one-half cup at a time. Add the eggs, one at a time. Combine the flour and salt and add a small amount at a time. Lastly, add the buttermilk. The batter should look like a cake mix that needs more flour. Cook in an unbaked pie shell at 300° for 1 1/2 hours or until the pie is golden brown.
Brown the meat and onion together, then add frozen peas and Cheddar cheese soup. Mix and pour into 13 x 9-inch pan. Grate block cheese. Using 2 cans crescent dinner rolls, lay 2 rectangle shapes together. Fill with cheese and roll up. Slice about 3/4 to 1-inch thick and lay on top of casserole. Spread rest of cheese on top. Cook as directed for the rolls.
Skin, slice and cook carrots. Slice onion and leave in rings; cut green pepper into thin strips. In a bowl have ready and mix together oil, vinegar, salt, pepper, Worcestershire sauce, tomato soup, sugar, onion and pepper. Put drained carrots into sauce and cover tightly; refrigerate. Will keep for 3 weeks.
Cut thin slice from end of peppers; remove seeds and membrane. Rinse. Arrange peppers in a 9-inch pie plate. Mix remaining ingredients except water. Fill each pepper with 2/3 cup mixture. Spoon 2 tablespoons water into each pepper. Cover loosely and microwave 6 minutes. Rotate plate 1/2 turn and microwave 4 to 5 minutes longer.
Mash beans. Add sage, salt, pepper and butter. Mix well. Form patties. Roll in crumbs, dip in eggs, roll in crumbs and fry until brown.
Melt peanut butter and butterscotch chips in microwave. Add noodles and nuts. Stir until well coated. Drop by teaspoon onto waxed paper. Can be put in refrigerator to set.
Cream sugar and oil. Add eggs and pumpkin; mix well. Sift dry ingredients together and add pumpkin mixture alternately with orange juice. Mix well. Grease and flour 2 loaf pans. Pour batter into pans and bake at 350° for 1 hour.
Combine all ingredients in a tea kettle or saucepan and bring to boil. Reduce heat and simmer as long as desired. Check often and add additional water if needed. May store in refrigerator for several days and be reused. Ideal to set on wood heating stoves!
Brown meat and onion. Add onion and bell pepper. Simmer for a few minutes. Mix other ingredients and bake in 13 x 9-inch pan at 350° for 45 minutes, covered.
Heat oven to 350 F, grease bottom only of 9 x 13 pan. Prepare brownie mix as directed on package. Spread in pan. Heat whipping cream and chocolate chips in 2 qt sauce pan, stirring constantly, until chocolate is melted and mixture is smooth; cook slightly. Beat eggs, sugar and salt until eggs are foamy. Stir into chocolate mixture. Pour evenly over batter in pan. Bake 45 minutes, cool 2 hrs, cut into 2-inch squares. Keep refrigerated.
Spray 9 x 13-inch pan with Pam. Spread pecans and coconut in pan. Mix German chocolate cake mix as directed on box. Pour over coconut and pecans. Mix sugar, margarine and cream cheese. Spread over cake layer and bake at 350° for 45 minutes.
In a 2-quart square baking dish, combine squash, onion, butter, 1/2 tsp. salt and 1/4 tsp. pepper. Cover dish with foil and bake at 350 degrees for about 30 minutes, or until squash is just tender; stirring once.
Mix first five ingredients in blender or mixer. Then add parsley. If you like French dressing, this is a delicious dressing.
Combine eggs, oil, sugar and vanilla; mix well. Add zucchini sift dry ingredients together. Add to mixture. Fold in nuts. Spoon batter into 2 loaf pans, sprayed with Pam or grease and flour. Bake 1 hour at 400°.
This is enough for 2 pounds of ground beef, approximately 1/2 cup. To prepare mix, use a plastic zip-type bag, combine all ingredients and shake the bag until completely mixed.
Mix all ingredients together, adding nuts last. Pour into an	unbaked pie crust. Then place in 350° oven, cooking until you think it is completely cooked.
Combine berries, 1 cup sugar and water in medium saucepan. Bring to a boil over medium heat and cook until berries pop. Drain and set aside.
Brown cube steak with onion. Place browned cube steak in casserole dish. Mix soup with equal amount of milk. Pour over cube steak. Bake at 350° for about 30 minutes.
Mix Kool-Aid using about 1/2 amount of water called for. Mix all other juices. Add soda when ready to serve.
Combine all ingredients, mixing well. Shape into balls. Roll in beaten eggs, then in crushed cornflakes. You may want to add salt to this recipe or to use more cheese to taste. Heat the puffs in a 325° oven until hot.
Cook vegetables in unsalted water following package directions; drain. Stir in onion. Combine remaining ingredients; mix well. Pour over mixed vegetables. Cover and refrigerate at least 12 hours before serving. Stir vegetables occasionally. Serve as a relish or a salad. Serves 6.
Combine all ingredients and blend well. Chill and serve with chips or crackers. Makes 2 cups.
Brown sausage and drain. In covered saucepan, cook soup mix, rice and water; add chopped vegetables. Combine mixture with sausage. Put into a 12 x 7-inch baking dish. Layer top with thin slices of Velveeta cheese. Bake at 350° for 1 hour or until done.
In a skillet cook bacon and onion over medium heat until bacon is brown. Meanwhile combine flour, chives, baking powder, salt and cayenne pepper. Stir in milk, egg and oil until moistened. Stir in bacon and onion and remaining ingredients, except maple syrup. Heat griddle to 350°. Pour about one-third cup batter on greased griddle, cook until corn cakes are golden brown; 3 to 4 minutes on each side. Serve with warm maple syrup.
Blend all ingredients together. Have a large skillet and spray with no stick spray. Heat on medium heat, then pour 1/3 cup of batter into hot skillet. Brown on both sides and put your filling in and enjoy.
1st layer: (Bottom) 1 block butter mixed with 2 cups crushed cookies.
Mix ingredients, except nuts. Cook and stir to a full boil. Lower heat and continue stirring while mixture boils slowly for three minutes. Remove from heat and add nuts. Stir until mixture thickens. Drop from teaspoon onto buttered wax paper or foil.
Beat egg. Stir in remaining ingredients. Pour into 12 greased muffin cups. Bake at 400° for 15 to 20 minutes.
Thaw hash browns in package for 30 minutes. Combine all the ingredients and pour into a 9 x 13-inch ungreased glass pan. Top with crushed potato chips or corn flakes. Bake at 350° for 1 hour.
Drain fruits. Add about 1 1/2 cups of mixed fruit juices back to fruit. Sprinkle dry instant pudding over fruit and mix gently. Let set overnight in refrigerator. Stir before serving.
Prepare cornbread mix according to package directions. Bake. Mix all other ingredients and bring to a boil. Pour mixture into crumbled cornbread. Spread, after mixing, into pan and bake at 350° for about 20 minutes. (Add more seasoning if desired.) Yields enough for 20 to 30 people.
For shortening, I use butter flavor Crisco. Cream shortening, sugar and vanilla. Add egg; beat until fluffy. Stir in milk. Sift together dry ingredients; blend well. Chill 1 hour.
Sift flour and other dry ingredients. Mix oil and sugar; add dry ingredients. Mix well; add carrots, pineapple and nuts. Add vanilla, rest of the flour and eggs, one at a time. Blend well. Bake at 350° in 2 or 3 cake pans. Top with Cream Cheese Frosting (recipe follows).
Place ice cream in bowl and stir until smooth. Fold in Cool Whip. Blend well. Spoon into crust. Freeze until firm, at least 4 hours.
Sprinkle chicken breasts with garlic powder, salt, pepper and paprika. Bake at 375° for 15 to 20 minutes.
Preheat oven to 400°. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. The dough will be very stiff; blend last of the flour by hand. Do not chill dough.
Melt butter. Stir in sugar, cocoa, eggs, flour, pecans and vanilla. Bake at 350° for 30 minutes in greased and floured 13 x 9-inch pan. When done, spread with Marshmallow Creme and let cool.
Preheat oven to 350°. Cream Crisco and sugars until fluffy. Add eggs one at a time, beating after each. Add vanilla and baking soda. Add flour slowly and stir in chocolate chips. Drop by heaping tablespoonful onto cookie sheet. Bake at 350° for 11 to 14 minutes.
Mix cake according to directions, substituting water with reserved juice, add water if needed. Bake in 2 layers according to directions. Mix cool whip with strawberries, frost cake. Keep refrigerated.
Drain one can of green beans, keep liquid of the other. Mix this with mushroom soup. Place in casserole. Bake at 350° for 30 minutes. Add onion rings and bake an additional 10 minutes.
Mix all ingredients. Chill in refrigerator for 45 minutes. Then make into sandwiches or cut into desired shapes.
Cream butter and sugar. Add egg and beat well. Add flour gradually while beating the mixture. Add chopped nuts, then vanilla. Shape into a loaf. Let stand in icebox until it can be sliced (couple of hours). Slice and bake in moderate oven at 350° for 10 minutes.
Mix all ingredients and pour into unbaked pie shells. Bake at 350° for 60 minutes or until knife inserted in middle comes out clean.
Cut the zucchini in half lengthwise and scoop out the center. Prepare your meat loaf recipe as usual. Mound the meat loaf in the zucchini halves. Bake according to meat loaf recipe. Remove from oven and serve. There's no clean-up because you can eat the "pan."
Drain pineapple. Put in buttered casserole dish. Pour cheese over pineapple. In pan, mix sugar, juice of pineapple and flour. Bring to boil to medium thick. Pour over cheese and top with buttered breadcrumbs. Bake for 30 minutes at 350°.
Heat oil in skillet. Cook meat until tender. Grind vegetables and cook in oil until soft. Add 3 cups water, tomato paste and tomato juice. Mix all together and simmer for 3 hours. This will feed 25 people, or you may freeze in small containers for your family use.
Combine beans and taco seasoning. Mix well. Cover bottom of 8-inch dish. Layer sour cream, guacamole, cheese, salsa, chiles and green onions. Serve with chips.
Preheat the oven to 375°. Rinse the chicken wings and pat them dry. Cut off and discard wing tips. Cut each wing at the joint to make 2 sections. Arrange the chicken pieces in one layer in an ungreased baking pan. Bake for 25 minutes. Drain fat from pan.
Mix the first 3 ingredients and press into a 6 x 10-inch dish. Bake until light brown (25 minutes).
Wash and dry apples; remove stems. Insert a wooden skewer into the stem end of each apple. In a heavy 3-quart saucepan, melt butter. Stir in sugar, corn syrup and dash of salt; mix well. Bring to boiling over medium heat, stirring constantly. Stir in condensed milk. Cook, stirring constantly, to 245° (firm-ball stage) for 12 to 15 minutes (mixture should boil gently over entire surface). Remove from heat; add vanilla. Dip each apple into caramel mixture; turn to coat. Set on a buttered baking sheet; chill. Makes 14 coated apples.
Place partly thawed broccoli in buttered baking dish; combine other ingredients, except cheese. Bake in a 350° oven for 45 minutes. About the last 15 minutes of baking time, dot with cheese.
Mix sugar, water and coffee in a saucepan and simmer 1 hour. Let cool. Add vanilla and vodka to cooled mixture. Bottle it.
Mix together ingredients. Pour into greased and floured pan. Bake 30 minutes at 350°. Cool completely.
In a large bowl, combine potatoes and soup. Layer half of the mixture in a greased 13 x 9 x 2-inch baking dish. Dot with half of the butter and sprinkle with half of the cheese. Repeat layers. Bake, uncovered, at 350° for 60 to 70 minutes or until the potatoes are tender. Yields 12 servings.
Cut marshmallows in quarters; put into double boiler; add orange juice and cook until marshmallows are thoroughly dissolved. Chill slightly; pour into sherbert glasses; chill in refrigerator and serve with whipped cream. Serves 6 to 8.
Sprinkle cooked potatoes with sugar and vinegar. Add onion, celery, seasoning and mayonnaise. Toss to blend. Carefully fold in egg slices. Chill. Trim with egg slices. Makes 8 servings.
Dissolve yeast in 1 1/2 cups of warm water. Add sugar and salt. Add flour and mix thoroughly. Turn dough out onto floured surface and knead until smooth (5 minutes). Roll into circle and divide into 8 pieces. Roll each piece until 12 to 15 inches long, thin as a pencil and shape into pretzel. Place foil on cookie sheet (shiny side up). Beat 1 egg yolk and 1 tablespoon water and baste onto pretzels. Sprinkle with salt. Bake in hot oven at 425° for 12 to 15 minutes. Yields 8 pretzels.
Mix margarine, sugar and flour. Roll in balls. Press thumbprint; fill with jelly. Bake at 350° on ungreased cookie sheet.
Prepare stuffing according to directions. Combine milk and meat. Divide into 5 patties. On waxed paper, pat each patty into a 6-inch circle. Put 1/4 cup stuffing in center of each patty. Draw meat over stuffing and seal very well. Place in crock-pot. Combine remaining ingredients and pour over meat. Do not stir. Cook in covered crock-pot for 8 hours on low heat. Pour gravy over each patty before serving.
Mix shortening, peanut butter and the sugars until smooth. Add beaten eggs. Mix with salt, flour and soda. Drop by teaspoon onto cookie sheet. Bake at 350° for approximately 8 minutes.
Fill quart jars with chopped cabbage. Put 1 teaspoon salt and 1 teaspoon sugar to 1 quart of cabbage. Fill with boiling water. Seal.
Mix thoroughly 1/2 cup mushroom soup, onion soup mix, beef, crumbs and egg. In 2-quart, oblong baking dish, firmly shape into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until done. Spoon off fat. Reserve 1 to 2 tablespoons of drippings.
Blend sugar and shortening; stir in eggs. Add vanilla. Sift flour, cream of tartar and salt. Add to shortening mixture. Mix well. Drop by level tablespoonfuls 2 inches apart on greased baking sheet. Decorate with colored sprinkles, etc., after flattening with bottom of glass. Bake at 375° for 10 minutes. Makes about 2 1/2 dozen.
Preheat oven to 350°. Place roast in roasting pan with cover. Sprinkle onion soup mix all over the roast. In bowl, mix mushroom soup, 1 can water, chopped onion and jar of mushrooms; stir until well combined. Pour over roast. Cover; place in oven for 1 hour. After 1 hour, remove from oven and turn roast over, then place potatoes all around. Cover and return to oven 1 more hour. Remove and serve with carrots, corn or my favorite green beans. Serves 4 to 5.
Heat the oven to 400°. Mix the flour and butter with your hands. Add the next 3 ingredients. Mix with your hands again. Add the milk and mix again. Roll the dough until it is 1/2-inch thick. Cut the dough into 1 1/2-inch sections. Bake the sections on a greased cookie sheet for 10 minutes or until lightly browned. Delicious served with tea or wassail.
Cream sugar, powdered sugar, butter, shortening and oil. Add remaining ingredients. Roll in balls, flatten with glass, dipped in sugar on greased cookie sheet. Bake at 350° for 5 or 10 minutes.
Before cooking, pour lemon juice over lamb (this will get rid of wild taste). Insert 3 or 4 whole cloves of garlic into lamb. The garlic will give the lamb a really good taste. Place leg of lamb in baking dish, pour at least 1-inch of water into dish and cook in a 400° oven for 20 minutes. Reduce heat to 350° for 4 more hours.