HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease bottoms and sides of 8 x 8 x 2-inch pan. Set aside. Slice sausage into 1/2-inch pieces. In large skillet, brown sausage. Drain on paper towels. Meanwhile combine eggs, milk and oil. Stir in flour and salt. Beat with an electric mixer or by hand until smooth. Pour batter into prepared dish. Arrange sausage pieces in batter. Bake in 400° oven about 35 minutes or until golden. Serve immediately with maple syrup or Cheese Sauce. Serves 4.
Cream margarine and cream cheese; gradually add sugar, beating until light and fluffy. Add flour and beat well. Stir in pecans. Bake on ungreased cookie sheet at 350° for 12 to 13 minutes. Cool 2 to 3 minutes on cookie sheet before removing to cooling rack.
Mix water, sugar, spices and fruit. Simmer 15 minutes. Add cider and heat. Keep at simmering until ready to serve. Makes 10 to 12 servings.
Mix and cream together butter or oleo, oil and sugar. Add eggs and grated zucchini and beat well. Sift flour, cocoa, salt and soda together and add alternately with milk and vanilla. Pour into greased 9 x 13-inch pan. Sprinkle with chocolate chips and nuts. Bake at 350° for 1 hour. No frosting needed!
Place sliced potato in center of large piece of heavy-duty foil. Add onions, salt and pepper to taste; sprinkle bacon on top. Fold up around potato mixture and seal well. Allow to cook approximately 40 minutes or until potatoes are tender. Also can be placed on grill while you are grilling meat. Place along edge of a hot grill.
Night Before: Grease a seamless angel food cake pan or Bundt pan. About 5 p.m., remove the frozen bread dough from freezer. About 9 p.m., cut one loaf into about 20 pieces and place in pan. Cover with 2 tablespoons brown sugar, cinnamon, raisins or nuts, 1/2 of the pudding mix and 1/2 of the melted margarine. Repeat on top of this layer with second loaf of bread dough and toppings. Leave overnight on kitchen table or counter, covered with a towel. Do not refrigerate.
Mix dry ingredients together, then add milk and vanilla. Heat on stove and add eggs when mixture starts getting warm. Cook until boiling and mixture will get very lumpy. Put in mixer and whip with butter until fluffy and smooth. Fold into baked pie shell.
Have butter at room temperature. Mix these ingredients well and press into 12-inch pizza pan. Flute edges. Bake at 350° for 20 minutes. Let cool.
Brown sausage; drain and cool. Beat eggs and milk; add to sausage. Cut crusts from bread slices and cube. Add bread, salt, mustard and cheese to sausage mixture. Bake in a greased 9 x 9-inch baking dish at 350° for 45 minutes.
Saute onion, celery and peppers. Add remaining ingredients. Simmer for several hours. Top with grated Monterey Jack cheese and/or sour cream. Serve with tortilla chips.
Cream butter, oil and sugar. Add eggs, vanilla and milk. Beat until well blended.
Cut chicken into cubes. Layer chicken, then broccoli, then sauce on top. Cook at 350° for 50 minutes.
Cream margarine and sugar together and add cream. When batter is about the consistency of biscuit dough, add vanilla. Color as desired. Pinch off dough in bits about the size of a pecan. Roll in hands and flatten slightly on waxed paper. Top with 1/2 pecan. Yields approximately 36 pieces.
Slice beef across the grain into very thin strips. In a skillet over high heat in 1 tablespoon hot margarine, cook 1/2 the beef and onion until meat is no longer pink and onion is tender. Set aside. Repeat with remaining meat, margarine and onion. Return meat mixture to skillet. Stir in soup (undiluted) and paprika. Heat through. Stir in sour cream. Serve over hot cooked noodles or rice. Serves 6.
Boil sugar, Karo and water until it forms a thread. Then add butter and nuts. Then boil until a golden brown and nuts begin to pop. Remove from fire and add vanilla and soda. Stir well; then pour out very thin.
Refrigerate for 24 hours. Stir now and then. Put in small container and freeze.
Melt marshmallows, margarine and orange slices with graham crackers and pecans in a large bowl in microwave for 5 minutes on defrost. Mix well until all is moist. Form into 2 loaves. Keep in refrigerator.
Mix thoroughly first 3 items; then mix eggs. Mix remaining ingredients well. To make batter stiff, use little more flour. Butter pans and bake in 400° oven until cookies are brown. Remove, cool and serve.
Cream butter; add sugar gradually, then add egg yolks that have been beaten until lemon colored. Beat well, then add flour and wine alternately, reserving 1 cup flour to mix with the fruit. Add beaten egg whites last before adding fruit. (Rub the cup of flour well into the fruit before adding to the batter.) Bake from 2 to 3 hours in a very slow oven according to size of the cake. (Sift flour from 3 to 5 times. You can add as many different nuts as you want.)
Drain pineapple. Cream sugar and butter. Add eggs (one at a time). Add pineapple. Fold in bread cubes. Place in a buttered casserole. Bake, uncovered, 1 hour at 350°.
Toast bread in toaster or oven. Place ham and cheese on bread. Heat in microwave until cheese melts.
In 1 1/2-quart casserole, mix soup, milk, vegetables, chicken, Worcestershire sauce and 1/2 can French fried onions. Bake at 350° for 25 minutes or until hot. Stir and then sprinkle with remaining onions. Bake 5 minutes or until done. Serves four.
Grease a 10-inch tube pan. Line bottom of pan with chopped nuts. Separate biscuits and cut each into fourths. Roll into ball. Make sugar/cinnamon mixture in a Baggie and drop rolled balls into Baggie to coat well. Put rolled balls in Bundt pan. Melt oleo with brown sugar and drizzle over dough balls in pan. Bake at 350° for 50 minutes or until cake tester is clean. Turn onto cake plate when done; remove pan promptly. Break pieces apart.
Line quiche dish with the ingredients (in the order listed). Bake at 300° for 40 to 45 minutes. Cool 20 minutes and serve with chips.
Cook and cut up chicken; mix with all other ingredients. Put into 13 x 9-inch pan. Bake in a 350° oven for 40 to 45 minutes. Crust comes to the top.
Beat oil and butter until fluffy. Beat in sugar, eggs and vanilla. Gradually add dry ingredients. Drop on greased cookie sheets; press top with fork. Bake at 375° for 10 minutes.
Combine first three ingredients in large bowl. In separate bowl, combine mayonnaise, yogurt, poppy seed, black pepper, lime juice and honey. Add to chicken mixture. Stir gently to blend. Chill before serving. Serve over lettuce leaf.
Grease a shallow ovenproof baking dish. Wash and slice zucchini. Cook in boiling salted water for 3 to 4 minutes, then drain. Beat eggs and cream together in a bowl. Add the salt, pepper and nutmeg. Spread the zucchini into the baking dish. Pour the egg mixture over them and sprinkle the grated cheese on top. Bake for 20 minutes at 200° C, 400° F or gas mark 6.
Combine cracker crumbs, ground pecans, sugar and butter. Pat on bottom and 1 1/2-inch up sides of 8-inch spring-form pan. In a large bowl, beat cream cheese until fluffy. Gradually beat in 1/2 cup caramel syrup. Add eggs and milk; beat until blended. Pour into crust. Bake at 350° for 40 to 50 minutes or until center is set. Cool in pan 15 minutes.
Cook macaroni and cheese according to box directions; after done, add rest of ingredients. Mix all together. Let cool and eat.
Melt butter in a small bowl. Mix sugar and cinnamon in another small bowl. Dip each biscuit into butter and then in sugar mixture. Place biscuits, 1 inch apart, on a greased baking sheet. Place point of kitchen shears in middle of roll. Clip through the roll from outside to center to make 7 petals, but don't separate petals. Bake at 375° for 10 to 12 minutes. Place teaspoonful of jam or pie filling in center of each roll after baking. Vanilla glaze may be added; sprinkle with pecans. Makes 10.
Cook broccoli; lay in a 9 x 13-inch pan. Mix soup, lemon juice, curry powder and mayonnaise until smooth. Lay deboned chicken on broccoli; pour liquid over chicken. Melt butter; stir in bread crumbs. Sprinkle bread crumbs and cheese over top of casserole. Bake at 350° for 45 minutes.
Fry hamburger; drain. Rinse good. Put in large kettle; add onion, 1/2 tomato juice. Cook 5 minutes. Add all remaining spices and tomato juice. Simmer for 1 hour. Red beans may be added for chili with beans. Freezes well.
Stir dry ingredients together. In a mixer bowl, beat butter; add sugars and beat until fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture. Stir in oatmeal, cornflakes, coconut and pecans. Drop from teaspoon 2 inches apart on an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Cool about 1 minute before removing to wire rack.
g: Layer onion and potatoes in a quart casserole dish. Make white sauce of butter, flour and milk. Add garlic powder and pour over potatoes. Salt and pepper to taste. Bake at 350° for 35 to 40 minutes, covered. Just before serving, sprinkle with parsley.
Preheat oven to 350°. Combine flour, oats, soda, cinnamon and salt. Set aside. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. Bake at 350° until lightly browned. Makes 8 to 10 dozen.
Beat sugar and eggs at medium speed for 2 minutes. Add all dry ingredients and mix thoroughly at medium speed. Then add carrots, nuts and raisins, mixing well. Spread into 13 x 9-inch or 9-inch layer pans. (Grease and flour pan.) Bake at 300° for 1 hour. Put butter frosting or whipped cream on top.
Break broccoli and cauliflower in small pieces. Add green onions. Then mix remaining ingredients and pour over vegetables. Refrigerate for at least 3 hours for flavor to blend. Serves 8.
Cook Prima Vera according to bag directions in salted water. Cook tortellini according to package directions. Cut up vegetables. Combine everything. Make the night before and refrigerate. Makes a large amount.
Whip Dream Whip with milk and vanilla according to package directions. Cream together cream cheese and powdered sugar. Mix with Dream Whip and pour into cooled graham cracker pie crust. Top with pie filling. Refrigerate. Let cream filling cool prior to topping with blueberries.
Layer first 6 ingredients in a 2 1/2 quart bowl; set aside. Combine mayonnaise, sour cream and white pepper; spread over salad, sealing to edge of bowl. Cover and chill 8 hours. Toss gently before serving, if desired. Yields 6 servings.
Brown meat well in hot cooking oil; drain fat. Cover and cook until tender. Add water to keep meat moist until its tender. Boil green peppers and carrots in small amount of water just until tender, drain and set aside. Combine salt, sugar, soy sauce, vinegar and water; bring to a boil. Add cornstarch paste. Cook and stir until slightly thickened. Add green peppers, carrots, pineapple and meat. Cook one more minute.
Grind or chop fruit (except raisins). Add 1 quart of water and 1 cinnamon stick to apples and cook until done. Add 1 quart of water to other dried fruit and cook in large pot (at least 6 quart) until fruit is tender. Add all ingredients and simmer until tapioca is clear. Add sugar to sweeten to taste (1 to 2 cups).
Melt margarine, mix with crumbs. Divide into 3 parts. Line bottom of a 2 1/2 quart dish with 1/3 of crumbs. Layer 1/2 of chicken over crumbs. Mix mushroom soup with 1 cup of chicken broth. Pour over chicken. Layer another 1/3 of crumbs over soup and top with rest of chicken. Mix chicken soup with 1 cup chicken broth and pour over chicken. Sprinkle top with remaining bread crumbs. Bake at 400 for 30 minutes.
Beat eggs well, then add Karo and sugar. Gradually beat in enough to mix well. Add butter and nuts. Put in uncooked crust. Bake at 350° for a few minutes. Then turn oven down to 300° and cook slowly until firm.
Mix together and press in pie pan. Freeze, then fill with vanilla ice cream and keep frozen until ready to eat. Top with strawberries, peaches or any topping you like.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° for about 45 minutes.
Preheat oven to 400°. Spray a 9 1/2 x 13-inch casserole dish with nonstick cooking spray. Cook Tater Tots for 18 to 20 minutes, until hot. Mix soup and milk together until smooth; pour over Tater Tots. Sprinkle with salt and pepper to taste. Sprinkle Cheddar cheese over top of soup and potato mixture. Bake an additional 15 minutes or until cheese is melted and casserole is hot and bubbly. Cool slightly; serve warm.
Mix together and chill. I usually cook my chicken breasts with garlic-pepper seasoning to give them more flavor.
Combine cottage cheese in blender with wine vinegar, salt, pepper and seasonings, if desired, and a splash of nonfat milk. Cover and blend on high until graininess disappears and mixture is very smooth.
Mix together all ingredients until creamy and smooth. Will frost 9 x 13-inch cake or double layer.
Scald milk in top of double boiler. Beat together slightly the eggs, sugar and salt. Add to hot milk and mix well and return to top of double boiler. Cook over hot water, stirring often, until eggs coat spoon. Let cool and serve with whipped cream or cookies.
Bring to boil and cook to hard ball stage. Remove from heat and stir in 1/2 stick oleo. Beat until real thick and color changes. Pour onto greased cookie sheet or pizza pan; spread to edges. Cool and break into pieces. May also be dropped by tablespoon onto greased sheets, but must be done quickly.
Boil and peel sweet potatoes. Mash and add remaining ingredients. Put into baking dish.
Line 13 x 9-inch pan with tortillas. Spoon browned hamburger over tortillas. Pour beans over hamburger and pour Ro-Tel and cream of mushroom soup over hamburger. Place Velveeta slices over mixture. Bake at 325° for 30 minutes.
This is a delicious bread that can be adapted many ways. Make it plain or mix in your favorite fruit. Give the starter and recipe as a gift during the holidays.
Beat egg yolks until light and fluffy. Gradually add sugar, salt, flour, juice and rind. Beat egg whites with cream of tartar until very stiff. Fold into first mixture. Bake in ungreased tube pan at 325° for 1 hour. When removed from oven, invert pan on bottle to cool.
Cut bacon into small pieces. Crisp it in frying pan. Add grated onion to fat and saute. Then add margarine and melt. Should make 1 cup fat all together. Beat eggs slightly. Leave grating of potatoes for last so they won't get too dark. Grate potatoes and remove as much water as you can from them. They should be on the dry side. Add the cup of fat with onion and bacon, slightly beaten eggs, salt and Carnation milk. Mix it. Bake in a 400° preheated oven for 1/2 hour. Reduce heat to 350°. Continue to bake for an hour or more. Should be nicely browned on top.
On paper plate or napkin, place graham cracker square. Top with chocolate and marshmallow. Microwave at High (10) for 15 to 20 seconds.
Cook raisins in 2 cups of water for the cake. Cream sugar and shortening; add hot raisins. Sift flour, spices, salt and baking powder together. Add flour and cold water and beat for 3 minutes. Add soda dissolved in about 1/2 c. warm water from raisins. Pour into oblong pan, greased and lined with wax paper. Bake at 350° for 50 to 60 minutes.
Scoop pulp out of tomatoes, leaving a thick shell; save pulp. Turn tomato shells upside down to drain. Saute green pepper, green onions and celery until tender, but not brown. Remove from heat. Stir in tomato pulp, cracker crumbs, salt and pepper. Put mixture into tomato shells. Place in 11 x 7 x 1 1/2-inch dish. Sprinkle with cheese and paprika and dot with butter. Bake 20 to 25 minutes in a preheated 400° oven.
In skillet, brown chops and mushrooms in shortening. Pour off the fat. Stir in soup, water and thyme. Add onions and carrots. Cover and cook over low heat for 45 minutes or until tender.
Skin chicken. Mix sage, rosemary, oregano, garlic and pepper to make paste. Rub chicken well with paste and place in bowl. Add oil and mix to coat. Cover and place in refrigerator overnight. Drain before cooking. Saute chicken in nonstick pan about 10 minutes per side. No additional oil will be needed. Add wine and lemon juice to chicken and simmer a few minutes. Serve chicken with the sauce spooned over the top.
Beat margarine. Add sugar and eggs. Add anise flavoring and the remaining ingredients. Drop big teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
In large skillet over medium flame, brown chicken breasts in butter and oil. Season with salt and pepper to taste. Remove chicken. To remaining fat in skillet, add flour. Over low flame, cook, stirring about 5 minutes. Combine remaining ingredients and add gradually to flour mixture, stirring. Over high flame, cook, stirring until sauce thickens. Arrange chicken breasts in a glass 13 x 9 x 2-inch casserole. Pour sauce over chicken; cover casserole with foil and bake in a preheated 350° gas oven 1 hour or until chicken is tender. Serve the chicken on a hot platter with the sauce poured over it. Yield: 6 servings.
Cut biscuits in four. Mix white sugar and cinnamon in a bag. Add the biscuit quarters and shake until coated. Layer in a Bundt pan the coated biscuits, then pecans. Repeat layers until all ingredients are used, ending with pecans.
Preheat oven to 350. Set aside one cup of cheese. Cook hamburger in stainless steel skillet and drain excess grease. Mix cooked hamburger, black pepper, salt, tomato sauce, white rice, onion, green pepper, chili powder and one cup of cheese together in a large 3-qt. casserole dish.
In double boiler, melt butter and Velveeta. Add crab meat. Serve in chafing dish with crackers or Melba toast rounds.
Mix mayonnaise and Italian dressing mix together. Add remaining ingredients and mix well. Chill several hours or overnight. The grated cheese can be sprinkled on top of salad instead of mixing it in with all other ingredients.
In a small bowl, combine preserves, salad dressing and ginger. Set aside. Place chicken in a greased 8-inch square baking pan. Sprinkle with salt and pepper. Top with apricot mixture. Bake uncovered at 350 for 50 to 55 minutes or until chicken juices run clear. Yields 1 serving.
Beat eggs, then add all other ingredients. Pour into a buttered 9 x 13-inch baking pan. Bake 35 minutes at 350°. Cool slightly. Cut into squares. Serve with salsa.
Melt margarine with milk. Add sugar in saucepan; add milk, margarine and salt. Boil 2 minutes. Add oats and cocoa. Drop on wax paper.
Evenly combine all ingredients, except shrimp, in a 4-quart deep pan. Cover with lid. Bring mixture to a boil. Reduce heat and simmer for 20 minutes, stirring often, until rice absorbs liquid. During last 3 minutes of cooking, add shrimp. Cook until shrimp turns pink.
Arrange 9 cracker halves in bottom of an 8 x 8-inch or 7 x 9-inch pan. Cut to fit if needed. Beat cheese until very soft. Add 1/2 cup milk gradually, blending smooth. Add remaining milk and pudding mix. Beat well. Fold in topping, reserving some for garnish. Spread half of pudding mixture over crackers. Add another cracker layer, then rest of pudding mixture. Chill 30 minutes. Cut into squares. Top with cherry pie filling and garnish.
Roll out or pat a giant patty of ground beef. Fill with cheese and onion. Fold patty in half, sealing edges. Grill.
Mix soup, milk and pepper in a 1 1/2 qt. casserole dish. Stir in beans and 2/3 c. onions.
Mix together and marinate steaks for 5 hours. This is enough for 2 or 3 steaks. Cook on grill.
Place potatoes in a 9 x 13-inch pan (lightly greased or sprayed with Pam). Drizzle butter or margarine over potatoes. Sprinkle salt, pepper and onions over potatoes.
In 2-quart saucepan, heat corn oil over medium-high heat. Add garlic, onion, beef and sausage, stirring frequently. Cook 10 minutes or until meat is no longer pink. Add prepared spaghetti sauce and parsley. Bake to a boil. Reduce heat to low; simmer 15 minutes. Makes 4 cups.
Cook noodles according to package directions. Dice chicken. Cook broccoli and peas (separately until tender). Combine chicken and noodles, then add vegetables. Add chicken broth. Simmer a few minutes and serve.
Beat and mix well. Grease and flour two loaf pans. Bake at 325° for 1 hour.
Cream Crisco, margarine, sugar and eggs until creamy. Add milk and flour and beat on medium speed until mixture is light and creamy. Add coconut. Do not preheat oven! Bake in tube pan at 350° for 1 1/4 hours.
In covered blender, use high speed to blend crushed pineapple with juice, one can at a time (30 seconds should be enough). Place in cold punch bowl the blended pineapple and juice, the undiluted lemonade concentrate and sugar. Stir in club soda. Add ice and serve. Makes 10 cups.
Cream together butter and sugar. Add flour to mixture. Set aside. Beat together egg and milk. In double boiler, melt chocolate until smooth. After chocolate is melted, add all other ingredients and mix well. Pour into graham cracker crust and chill. Top with whip cream when serving.
Cook macaroni as directed; rinse with cold water. Put juice in small saucepan. Add the eggs, sugar, flour and a dash of salt. Stir and bring to a boil. Add macaroni. Chill overnight, if possible. (I've never chilled it overnight, and it tastes fine.) Add fruit and all of Cool Whip.
Sift flour, sugar, baking powder and salt into a bowl. Add the egg, milk, butter, walnuts and cherries; beat well. Spoon into a greased loaf pan. Bake for 45 minutes at 350°.
Preheat oven to 400°. Sprinkle cheese and pepperoni on bottom of 9-inch pie plate. Beat eggs, milk and basil until well blended. Pour mixture into pie plate over cheese and pepperoni. Bake 25 minutes or until knife inserted in center comes out clean.
Whip the whipping cream, sugar and salt to soft peaks. Stir in mayonnaise; mix well. Fold in cranberry sauce and orange juice. Line muffin tin with foil or paper liners. Fill with cranberry mix. Freeze until firm. Put in Ziploc bag. Remove from freezer 10 to 15 minutes before serving. May be used as salad or dessert.
Mix ingredients thoroughly and form into ball or log. Garnish with parsley and sliced olives. Good with bacon crackers.
Heat soup and butter until melted. Add cheese, sour cream and onion. Mix well. Pour mixture over grated potatoes; mix well. Top with crushed potato chips. Bake 45 minutes at 350°.
Combine flour, sugar, salt and cocoa in mixing bowl. Put water, oil and margarine in saucepan. Bring to a boil. Pour in bowl with dry ingredients. Add eggs, buttermilk, soda and vanilla. Mix at medium speed for 2 minutes. Pour into lightly greased and floured 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes (glass pan at 325°).
Brown and drain ground beef. Mix all ingredients together except beans and simmer for 1 hour and 15 minutes uncovered. Then add beans and cook additional 15 minutes. Makes 2 gallons.
Mix fruit with 1 cup of the sugar. Melt butter in the dish you will bake the cobbler. Blend remaining cup of sugar, flour, baking powder, salt and milk. Pour over the melted butter. Do not stir! Put fruit on top. Bake 1 hour at 350°. The batter rises during baking.
Mix together butter, sugar, eggs and vanilla for 5 minutes. Add chocolate squares. Mix well. Add alternately to cream mixture 1 1/4 cup ice water and flour mixture. Beat well after each addition. Bake at 350° for 30 to 35 minutes. Cool and frost. Use chocolate satin frosting.
Sift together the flour, sugar, baking powder and salt. Blend in butter, egg and vanilla. Chill dough 1 hour. (If you don't have time, skip chilling.) Place dough on lightly floured board. Divide it into 4 parts. Shape each into a 13 x 3/4-inch roll. Place on ungreased baking sheet. With back of knife, make a 1/3-inch depression lengthwise down the center of each roll. Fill with jelly.
Dip fillets into melted butter. Combine remaining ingredients and coat the fillets. Bake at 325° for 30 minutes.
Mix gelatin with boiling water. Stir to dissolve completely. Add crushed pineapple and ice cream. Mix well and refrigerate. Stir once or twice before gelatin sets, so pineapple is mixed through. Serves 4 to 6.
Combine all ingredients; mix well. Refrigerate 24 hours. Stir occasionally. Freeze overnight. Remove from freezer 15 to 20 minutes before serving.
Cream the butter and sugar. Add eggs and extract. Add flour and baking powder, sifted. Bake 2 hours at 275°.