HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix above for 5 minutes (excluding wafers). Place wafers in bottom of cupcake liners. Fill with about a tablespoon of mixture. Bake at 325° for 15 minutes. Makes about 30.
Brown sausage and onion; drain. Spray pan with Pam. Spread croutons on bottom of pan. Add cooked sausage; top with cheese. Half cup cheese can be reserved to add over topping. Beat eggs in milk and dry mustard; pour over cheese. Refrigerate overnight.
Grate potatoes and onion into milk. Blend in flour, egg and salt. Drop by rounded tablespoonfuls into hot fat. Brown both sides. Drain on paper towels. Makes 3 dozen. Serve with applesauce.
Blend first five ingredients. Let stand overnight. Add large Cool Whip when ready to serve.
In a small bowl mix sugar, salt and baking powder. In a large bowl beat eggs; add milk, then other dry mixture and beat until well mixed. If mixture is too thick, add a little more milk. Fill electric skillet 1/2 to 3/4 full with oil. Heat oil to 380° to 400° (very hot).
Place steaks in shallow dish. Combine the remaining ingredients and pour over steaks. Cover and marinate in refrigerator 4 to 6 hours, turning occasionally.
Cream butter and sugar; add eggs and beat well. Add flour and vanilla. (Add about 3 tablespoons flour to chopped nuts and fruit, mix lightly.) Fold in mixture. Grease tube pan. Cut wax paper to fit bottom of pan. Pour in mixture. You may add nuts and cherries on top. Bake at 230° for 1 1/2 to 2 hours gradually turn temperature up to 300°.
Grind up beef, (you could accumulate small amounts of leftover beef until you have enough to equal 2 cups, ground up. Place the leftovers in a Baggie and freeze until needed), onions and potatoes. Place in frying pan with butter and seasonings; mix well. Fry over medium heat for 20 minutes, turning occasionally. Can also be baked 1 hour in a 350° oven.
Combine all ingredients and pour into pie shell. Serve with hot fudge sauce or Hershey's chocolate syrup (optional).
Combine melted butter, onion, salt, cheese, broccoli and beaten eggs. Blend together. Stir in muffin mix. Pour into greased 13 x 9 x 2-inch pan. Bake at 400° for 20 to 25 minutes. Cut into serving size squares.
Place wine, water, peppercorns, bay leaf, parsley, shallots and chicken broth in a saucepan and bring to a boil. Lower heat and add scallops (cut into bite-size). Boil them gently in this liquid for approximately 10 minutes, or until they are tender. Strain the broth into a bowl. Save the scallops and shallots but discard parsley, peppercorns and bay leaf. Melt butter in a small saucepan and stir in flour with a whisk. Add light cream and cheese. As soon as this mixture thickens, remove from heat and stir in the scallop broth. Place egg yolk, scallops, shallots and 2 cups of the liquid in a blender or run through a food mill. Puree well. Return all ingredients to a large soup pan and heat. Do not boil. Serve in small portions garnished with minced parsley. Serves 4.
Put 6 slices bread, buttered side down, in a 13 x 9 x 2-inch pan. Cover bread with cheese. Sprinkle ham over. Layer other 6 slices bread over cheese. Beat eggs, milk, salt and pepper together and pour over casserole. Melt and drizzle 1/3 cup butter over top. Cover and refrigerate overnight. Uncover and bake at 350° for 1 hour. Let stand 10 minutes before cutting and serving.
Prepare cake according to directions. Pour into greased and floured 9 x 13 cake pan. Bake at 350° for 35 minutes or until knife comes out clean. Leave in pan.
Mix all ingredients in large bowl. Place 1/2 of mix into one pie crust and the other 1/2 mix in other pie crust. Carefully place the top of each pie crust on each pie pressing the sides together. Place oven on 375 degrees and cook for 25 to 30 minutes or until crust is brown. Serves 12.
Melt butter or margarine in small saucepan. Stir in salt and flour. Cook until boiling. Add milk, stirring constantly, until mixture thickens and boils 1 minute. Add pimento.
Cook onion, celery, carrots and margarine until transparent. Add flour and cook slighlty. Add water, bouillon cubes, salt, pepper and nutmeg; stir until thickened. Add broccoli; cook 5 to 10 minutes, then run all through blender. Cream - thin soup to desired consistency.
Mix together and bake at 350° for 30 minutes. Makes 3 (8-inch) pans.
Stir shortening until creamy. Add sugar gradually. Mix well. Add eggs, beating until light. Sift together flour, baking powder, salt and cornmeal. Add to first mixture alternately with milk. Pour into greased muffin tins. Bake 25 minutes in 400° oven. (Mixer can be used on slow speed.)
Cook rice in one pan and in another pan brown ground beef and onion. Add tomato sauce and simmer. Add rice when done. Simmer until most of water is gone. Stir in cheese. Place mixture in long cake pan or Pyrex dish. Bake in 400° oven until cheese melts.
Blend together the shortening, brown sugar, cinnamon, oatmeal and flour. Place apples in a buttered dish. Cover with crumb mixture. Bake until brown. Do not cover.
Beat egg slightly with a fork. Stir in milk and salad oil or shortening. Stir together flour, sugar, baking powder and salt. Mix together, stirring just until flour is blended. Do not overmix. Fold in 1 cup fresh or frozen blueberries. Fill greased muffin cups 2/3 full. Bake in a 400° oven for 20 to 25 minutes. Enjoy and good luck!!
Whip the cream; add sugar. Spread 1 cup of Oreos in a medium size casserole dish. Slice 1 banana over crumbs. Top with half of whipped cream. Make another layer just like the first. Cover and chill for 2 hours or more. Garnish with cherry.
Mix first 7 ingredients. When partially set, add shrimp, olives (drained), celery and hot sauce. Pour in mold or 9 x 13-inch Pyrex dish. Chill until set. Serves 10 to 12.
Combine ingredients in jar; cover and shake thoroughly. Use on vegetable or tossed salads.
Heat oven to 375°. Mix dry ingredients together; set aside. Mix sweetened condensed milk and mustard together. Dip chicken in milk mixture, then coat in coconut mixture. Bake in ungreased 9 x 12-inch pan at 375°. Drizzle with 1/4 cup melted margarine. Bake 35 to 40 minutes or until tender. Makes 4 servings.
Preheat oven to 350°. In medium bowl, beat egg yolks; stir in Eagle Brand, ReaLemon and food coloring. Pour into prepared pastry shell. In small bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff, but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until meringue is golden brown. Cool. Chill before serving. Refrigerate leftovers.
Brown chops, salt and pepper. Place rice in baking dish. Pour orange juice over rice. Arrange browned chops on rice. Pour soup over everything. Cover and bake 1 hour at 350°.
Combine 1 1/2 cups flour, yeast, sugar, salt and soda. Heat liquid to 120° for milk and water. Add to dry mixture and mix well. Stir in enough flour to make stiff batter. Sprinkle top with corn meal. Put in 8 1/2 x 4 1/2-inch greased pan. Cover with wax paper for 45 minutes in a warm place. Bake at 400° for 25 minutes.
Brown chicken in oil (do not flour chicken). Add all ingredients and simmer, stirring occasionally. Serve with rice.
In a large kettle, brown sausage, beef and onion. Drain well. Add remaining ingredients except cabbage, and mix well. Stir in cabbage and simmer 20 to 25 minutes or until cabbage is tender. Serve with French bread and a pot of pinto beans
Mix all ingredients and freeze in 9 x 13-inch pan. Cut into squares and garnish with pecans, if desired.
Combine first 7 ingredients and beat until smooth. Stir in chicken, eggs and diced green onions and peppers. Line a mold or small bowl with plastic wrap. Fill bowl with mixture and refrigerate 4 hours or overnight. Invert bowl on top of leafy lettuce. Remove plastic wrap. Arrange green pepper strips, sesame seed, olives and red pepper on top of the spread. Put the toasted sesame seed in a stripe down the middle of the spread. Place the green pepper strips along each side of the seed. Put olives on one side of the pepper strips and the red pepper on the opposite side. Serve with crackers.
Beat eggs thoroughly; add sugar, syrup and salt. Add butter and vanilla; beat well. Put pecans in bottom of pie shell. Pour mixture over nuts. Bake at 400° for 10 minutes and at 300° for 35 minutes.
Brown chops; drain on paper towel. Cut off excess fat. Spread half of soup on bottom of baking dish. Place chops flat in dish. Cover with rest of soup and beer. Cook, uncovered, at 350° for 1 hour. Use sauce for rice or potatoes.
Combine strawberries and peaches in small bowl. Sprinkle with sugar; stir gently. Let stand at room temperature 30 minutes.
Grease a 9 x 13-inch pan. Wrap each boneless chicken breast with bacon and follow by chipped beef. Place wrapped chicken breast in a greased pan. Mix sour cream and mushroom soup. Pour over chicken. Bake at 350° for 1 hour.
Melt butter and add remaining ingredients, except the fish and lemon wedges. After stirring well, add the fish and marinate for 30 minutes. Broil for 5 to 6 minutes on each side or until the fish flakes easily with a fork. Serve with lemon wedges.
Clean and cook spinach until tender. Drain well. Chop coarsely and mix in cheese, onion, cream and 4 tablespoons margarine. Place in shallow, 1-quart baking dish. Sprinkle with crumbs and remaining margarine. Heat in oven at 375° for 10 to 15 minutes. Serves 6 to 8.
Mix eggs, flour, sugar, salt, soda and oil; mix well. Add remaining ingredients; stir until well blended. Do not beat.
Melt marshmallows on stove and mix in cranberry sauce. Set aside. Dissolve jello in 1 cup hot water and add to marshmallow and cranberry sauce. Add pineapple and pecans. Mix and chill.
Preheat oven to 350°. Process bananas in food processor until smooth. Add rest of ingredients and process only until evenly mixed. Turn into 9 x 5-inch loaf pan. Bake 1 hour. Yield: 1 loaf.
Bring to boil. Add cooked beets; bring to boil again and can. Makes about 8 pints.
Mix tea, orange juice, lemon juice and sugar together until sugar is dissolved. Then put in bottom of a percolator pot. In the percolator basket, add whole cloves and cinnamon (broken). Let perk for about 10 minutes or until coffee pot shuts off. Serves 8 cups.
Beat egg yolks; add sugar. Beat again. Sift flour and baking powder together. Blend into egg mixture slowly. Add pecans, dates and vanilla and last beaten egg whites. Bake in greased jelly roll pan. Bake at 350° for 30 minutes or until lightly browned. When cold, cut in 1 x 2-inch bars. Put in bag with powdered sugar and shake to coat bars.
Fry bacon pieces. Drain on paper towel. Remove all but 1/4 cup bacon grease from skillet. To grease, add onion, vinegar, sugar and pepper. Cook over low heat, uncovered, until mixture simmers. Pour over potato slices in bowl and toss gently to combine. Season to taste with salt. Garnish with bacon.
Mix well. This sauce becomes better and thicker if it sets up overnight. However, it is addictive. If you take one bite, the whole bowl will be gone.
In a large bowl, toss together the broccoli, red onion, raisins, sunflower seeds and bacon. Mix together the mayonnaise, vinegar and sugar; stir well and pour over the broccoli salad. Refrigerate until ready to serve.
Cook over medium heat until boiling. Pour into cooked pie shell. Cool before serving. Makes 1 pie.
Combine all ingredients except cheese. Pour 1/2 of batter into well greased iron skillet. Put 1/2 of cheese on the batter. Pour remaining batter into pan and add remaining cheese on top. Bake in 350° preheated oven for 30 to 40 minutes.
Mix the jello with water, add all but the sour cream. Put 1/2 in pan and let sit in refrigerator. Then spread sour cream on top and then put the rest of jello mixture on top and refrigerate.
In a Dutch oven, cook beef, onion and garlic until the beef is brown and the onion is tender. Stir in the minestrone soup, pork and beans, water, celery, Worcestershire sauce and oregano. Heat and simmer, covered, for 20 minutes.
Stir first five ingredients together in a large bowl. Pour into lightly greased 8 x 8-inch pan. Mix sugar and cinnamon; sprinkle on top. Bake 30 minutes in a 450° oven. Cool 15 minutes.
Mix beans and corn together; pour into greased casserole dish. Mix celery soup, sour cream and onions. Pour on top of beans and corn. Crush crackers and mix with melted margarine and Cheddar cheese. Put on top. Bake at 350° for 35 minutes or until bubbly.
Dissolve Jell-O with	boiling water.	Add pie filling and pineapple.	Put into glass baking dish. Chill until firm.
Stir dressing mix into cream cheese; roll into ball. Roll cheese ball in the bacon bits. Refrigerate about 2 hours. Serve with crackers. Makes about 24 servings.
Place brisket in large baking dish. Pour honey over brisket. Sprinkle brown sugar over brisket. Add pepper and garlic powder. Let brisket marinate overnight.
Dip chicken in egg, then flour. In 12-inch skillet brown chicken in butter. Add soup mix blended with water; place lemon on chicken. Bring to boil; simmer covered 10 minutes or until chicken is done. Serve over rice.
Mix together soups, tomatoes and milk. In large casserole, layer 1/3 chips, 1/2 chicken, 1/2 soup mixture, 1/2 cheese, 1/3 chips, 1/2 chicken, 1/2 soup mixture, 1/2 cheese and 1/3 chips. Bake at 350° until bubbly hot!
Melt chocolate bars, water and salt in double boiler or microwave oven. Let cool. Fold the whipped cream into it. Pour into cooked pie shell. Cool in refrigerator. Can garnish with whipped cream.
Preheat oven to 300°. Mix milk, rice, sugar and salt and put in a 6-cup buttered casserole. Bake, uncovered, 2 hours. Stir every 30 minutes. At end, add raisins (soaked in water and drained). Add vanilla. Mix and bake 30 minutes more.
Fry onion with hamburger. Mix pintos, tomato sauce, tomatoes with juice, salt and pepper. Mix all together. Top with 1 box of Jiffy corn muffin mix. Cook at 350° until done.
Mix all ingredients together. Bake at 350° for 30 minutes. Delicious!
In a punch bowl, combine fruit punch, lemonade and orange juice concentrates, pineapple juice, water and sugar; stir to dissolve sugar. When ready to serve, add ice to the punch. Pour in ginger ale; garnish with orange slices. Gently stir. Makes 30 (5-ounce) servings.
Empty box of potatoes and cheese mix in casserole. Pour boiling tomatoes, water and oregano over potatoes. Mix some pepperoni and a little cheese in. Bake at 350° for 35 minutes. Put rest of cheese and pepperoni on top, bake in oven until cheese melts.
Dissolve yeast in warm water; let set 5 minutes. Stir in buttermilk; set aside. In large bowl combine flour, sugar, baking powder, soda and salt. Cut in shortening with pastry blender; blend until mixture resembles corn meal. Stir in yeast and milk mixture. Mix well. Place on a floured kneading board. Knead 3 or 4 minutes. Roll into 1/2 inch thickness. Cut with biscuit cutter. Place on cookie sheets. Brush with melted butter. Bake at 450°. Yields 2 1/2 dozen.
Mix chicken, celery, onion, cream of chicken soup, mayonnaise and sliced water chestnuts. Put in 9 x 13-inch glass casserole. Cook in microwave oven for 15 to 20 minutes, until good and hot. Remove from microwave oven. Spread crescent rolls over top. Sprinkle cheese and sliced almonds over all. Bake in a 375° oven for 17 to 20 minutes or until rolls are golden brown.
Heat 4 tablespoons butter and the oil in a saute pan. Cut steak into cubes and the onions and carrot into quarters and saute for 5 minutes. Season with salt and freshly ground pepper. Sprinkle with flour and blend. Allow to color slightly; add garlic and stir. Add wine and reduce by 2/3. Add tomato sauce to the pan. Put in bouquet garni (1/2 teaspoon of each: thyme, rosemary, marjoram, basil, peppercorns and 2 bay leaves tied in cheesecloth). Add enough beef broth to cover the meat. Bring to a boil; cover and simmer very gently for 1 hour. Scald the little onions; drain. Dry with a cloth and cook in 1 tablespoon butter until golden.
Heat water to boiling in a covered pan. Put in the chicken, onion, celery and salt. Cover and cook until chicken is done. Remove chicken; bone and cut meat in cubes. Heat together soup, tomatoes and strained broth. In a large casserole dish, place a layer of tortilla strips, chicken, then chicken soup stock with tomatoes; sprinkle with cheese. Repeat layering until all ingredients are used. Cheese should be top layer. Bake at 250° for 30 minutes, then lower to 200° for about 30 to 40 minutes. Serves 10 to 12.
Cube cheese and melt in double boiler or microwave. Melt margarine.	Mix all ingredients well and press into 2 (9 x 13-inch) baking pans. Let set in refrigerator for 2 to 3 hours. Cut into squares.
Pour chicken broth over dried mushrooms and let soak at least 1 hour. Chop the tomatoes coarsely in food processor or by hand. Saute onion in butter; add tomatoes, parsley, basil, wine and pepper. Cook on medium-high heat until liquid is reduced by half (about 30 minutes). Remove the mushrooms from the broth, reserving the broth. Chop mushrooms, discarding any hard pieces. Add the mushrooms and broth and simmer again until sauce is thick. Meanwhile, cook the linguine according to package directions. Serve sauce over linguine.
In small container blend cornmeal with 1 cup of chicken broth. Brown sausage until crumbly. Drain fat from sausage. Add remaining broth to sausage and bring to a boil. Slowly stir in cornmeal mixture, stirring constantly for about 10 to 15 minutes. Add seasonings and reduce heat. Keep on stirring! Spoon into a 4 x 8-inch loaf pan. Cover and chill overnight or at least 3 hours. Slice into 1/2-inch thick slices. Coat with flour and brown in butter. Serves 4.
Grease two (9-inch) cake pans, line with wax paper and grease the paper. Beat egg whites, adding 1 cup of sugar a little at a time until egg whites are stiff. Set aside.
Mix flour, baking powder and cinnamon together. Set aside. Mix eggs	and oil together. Add sugar and vanilla. Gradually stir in flour mixture, beating well. Add zucchini and pecans. Stir well	and pour into 2 loaf pans. Bake at 325° for 1 to 1 1/2 hours or until lightly browned.
Blend flour mixture. Blend egg and sugar. Combine with orange juice and oil. Add cranberries. Bake at 350° for 1 hour in a loaf pan.
Cream cheese should be at room temperature. Mix cream cheese, lemon juice, horseradish and Worcestershire sauce well; mix in cleaned, deboned salmon, celery and onion. Chill 3 hours after forming into ball. Serve with crackers.
Heat oven to 400°. Split chilies and remove seeds. Put a layer of chilies in bottom of 2-quart casserole. Cover with Cheddar, add another layer of chilies and cheese. Combine milk, eggs, cornmeal, salt and Worcestershire sauce. Pour over chilies and cheese. Put in oven and bake until mixture has set, about 30 minutes. Remove from oven and add Jack cheese. Top with tomatoes and bake 15 minutes longer.
Microwave butter until melted. Add remaining ingredients. Stir and microwave, stirring everything 30 to 40 seconds, until frosting is smooth and dark chocolate color. Spread on cooled cake.
Combine flour, eggs, milk and oil together; mix well. Cook on waffle iron. When waffles are done, place 1 waffle on plate. Add heaping tablespoon of blackberries and 1 heaping teaspoon of Cool Whip and butter. You can add as many layers to your plate as you like.
In a double boiler mix	rice with 2 cups milk. Cook over hot water until tender. Add raisins and butter. Combine eggs, sugar, vanilla, salt and remaining milk. Stir into hot rice mixture. Pour into a greased 1 1/2 quart baking dish. Sprinkle with cinnamon or nutmeg. Set pan in hot water and bake at 325° for 30 minutes. Serves 10.
In 9 x 13-inch casserole dish, layer frozen hash brown potatoes. Mix sour cream, onion, cream of mushroom soup, salt and 1 stick melted oleo and pour over hash browns. Next, mix grated cheese, corn flakes and 1 stick of melted oleo and place on top of potato mixture. Bake at 350° for 45 minutes.
Mix pretzel crumbs, butter and sugar. Pat into bottom of a 9 x 13-inch pan. Bake for 10 minutes at 400°. Cool and set aside.
Wash fish and drain. In 2 cups of water, add 1 sliced onion, 1 sliced carrot, seasoning and 1/4 teaspoon sugar. Boil. Lower heat and simmer 20 minutes.
Mix and drop by spoonfuls into hot fat. Drain on paper towels. Good with seafood.
Dust chicken breasts with flour, salt and pepper. In nonstick frying pan, place oil and heat to medium temperature. Add chicken and cook about 5 minutes or until brown on both sides, turning chicken as you cook it. Push chicken to side of pan. Add onion and mushrooms. Stir and cook until onion is clear, about 5 minutes.
Combine corn, beans, onion, soup and cheese in a casserole dish and bake at 375° until bubbly. Put Ritz crackers and butter on top.
Cook broccoli and put in bottom of greased casserole (2 1/2-quart). Mix other ingredients (except crackers). Pour over broccoli. Put crushed crackers on top and dot with butter. Bake at 350° for 30 minutes.
Cook slowly until vegetables are soft, 6 to 8 hours in a crock-pot turned on high. Makes 12 to 24 servings.
Put in bowl. Pour in pan, put it in oven 1 to 1 1/2 hours at 50°. Take it out and cut into circles. Wait till cool - 5 minutes. Eat them.
Drain oranges and pineapple; mix all ingredients. Best if fixed and left in fridge overnight before using. Serve with Ritz crackers.
Chop onion, celery and green pepper. Mince clove of garlic. In a 1-quart casserole dish combine onion, celery, green pepper, butter and garlic. Cover and microwave 4 minutes, stirring after 2 minutes. Stir in remaining ingredients. Microwave, uncovered, 3 to 4 minutes. Stir after 1 1/2 minutes.
Heat oven to 325°. Butter 5 1/2-cup souffle dish or 1 1/2-quart casserole. Cook broccoli as directed on package and drain. Beat baking mix, milk, eggs and salt with a hand beater until smooth. Stir in broccoli and cheese. Pour in souffle dish and bake until knife inserted halfway between center and edge comes out clean, about 1 hour. Serve immediately. Makes 6 servings.
Place all ingredients in blender. Mix well. Store in refrigerator up to one year. To serve, pour over soft cream cheese. Serve with specialty crackers. Good with cocktails. Also good as a glaze for ham or a dip for ham cubes.
Combine ingredients; then mix with stiffly beaten egg white. Bake slowly for 50 minutes in well-buttered pan.
Grease a 9 x 13 x 2-inch pan. Spread pecans and coconut on bottom of pan. Mix cake mix by directions on box and pour into pan. Melt together cream cheese and margarine; add sugar and mix well. Pour over cake mix. Bake at 350° for 1 hour or until good and brown.
Place peeled potatoes, carrots and celery at bottom of crock-pot. Add roast with two cups of water and 1 teaspoon of coffee. Salt and pepper, then cover and cook for 10 hours.
Heat oven to 350°. Grease a 1 1/2-quart casserole or baking dish. Prepare grits according to package directions. Add small amount of grits to beaten egg. Return grits mixture to pan. Add remaining ingredients. Cook over low heat an additional minute or until cheese is melted. Pour into prepared casserole; bake 30 to 40 minutes or until top is set and lightly puffed. Let stand 5 minutes before serving. Makes 4 to 6 servings.
In medium bowl, blend vegie soup mix, sour cream, mayo and lemon juice. Stir in spinach and water chestnuts. Chill. Makes 3 cups.
Put sugar over ground cranberries and let stand 2 hours or overnight. Add the rest of the ingredients and let stand 2 to 3 hours or overnight.
Cream butter and sugar. Add 6 of the eggs and mix well. Then add 1/2 of the flour and mix again. Next, add the remainder of the eggs and flour; mix well. Pour grease into a tube pan and bake at 300° for 2 hours.
Saute onion, pepper and parsley in butter until tender. Add and brown ground beef. Season with salt and pepper; sprinkle flour over meat and stir well. Add bouillon cubes dissolved in 2 tablespoons hot water. Add the rest of the water. Cook until thick. Cool and spread on biscuit dough rolled about 1/4-inch thick and 6 inches wide. Roll up dough and meat mixture as a jelly roll. Slice and bake on cookie sheet in 400° oven about 20 minutes. Any extra roll-ups can be stored in the freezer. Serve with cheese sauce or gravy.