HumbleIntelligence/food-ner-1-Million huggingface dataset:
Knead uncooked sausage, Bisquick and cheese. Roll into bite size balls. Cook until brown, or about 20 or 30 minutes.
Mix oleo, cream cheese and flour; put into small muffin pans. Mix brown sugar, eggs, vanilla, salt and nuts. Spoon into crust mixture and bake at 350° until brown.
Cream the cheese and salad dressing. Chop fine the pineapple, cherries, dates and nuts and add to creamed cheese. Whip the cream and fold into first mixture. Pour into mold and freeze.
Brown ground beef; drain off grease. Add beans and taco seasoning. Mix well. Place 4 noodles in bottom of 9 x 13 pan (lightly grease bottom of pan). Spread 1/2 beef mixture over noodles. Sprinkle with 1/4 cup cheese. Cover with remaining noodles; pour water over all, then salsa over top. Cover with foil and bake for 1 1/2 hours at 350° or until done.
Boil everything, except jello and peel, together for 15 minutes to a rolling boil, stirring often. Add jello and orange peel last. Put into sterile jars and seal. Makes 9 (1/2 pint) jars. Can use other fruit, such as berries or peaches (match jello).
With pastry blender, blend flour and butter. Add chopped nuts. Pat into 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool thoroughly.
Boil noodles in salted water. Chop eggs and pepper. Pour mushroom soup and milk in saucepan and heat; add cut up cheese. Stir until cheese melts. Add chopped eggs, pepper and tuna. Last, add egg noodles and pour into casserole dish. Top with cracker crumbs and pour melted butter over top. Bake 35 minutes in 350° oven. If casserole tends to be dry, pour a little milk over the top.
Boil until it forms a hard ball in a cup of cold water. Remove from heat. Add your choice of flavoring and food coloring.
Cook apricots with 1 1/2 cups water in saucepan until tender. Blend sugar, salt, cornstarch and 3 tablespoons apricot liquid in small bowl. Stir into apricots. Cook until thick, stirring constantly. Cool. Spoon into pie shell. Chill until serving time.
Saute onions in butter; add tomatoes, water, tomato sauce, sugar, salt, pepper and bouillon granules. Simmer 30 minutes. Mix cornstarch and water and add to skillet with crawfish or shrimp. Simmer 5 minutes; add crab meat. (One can white chicken can be substituted for crab meat.) Simmer 5 more minutes. Serve over rice.
Mix shortening and brown sugar together. Add eggs and beat well. Combine milk and vanilla extract. Sift dry ingredients together and add alternately with milk to the batter. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes approximately 120 cookies.
Place bread in the bottom of a 13x9 inch lightly greased baking dish. Layer sausage, then cheese. Set aside. Mix remaining ingredients. Pour over bread and sausage mixture. Refrigerate overnight. Bake at 350° uncovered for 45 minutes. Serve with salsa.
Hard boil the eggs. Separate yolks and whites. Chop up whites and crumble yolks, separately, with a fork. Mix egg whites, onions and mushrooms into the sauce. Serve on toast. Sprinkle crumbled egg yolk on top. Sprinkle with paprika. Serve while hot. Serves 6.
Combine cracker crumbs, cinnamon, sugar and butter. Press on bottom and sides of a spring-form pan. Beat eggs. Add and beat well together cream cheese, sugar and extracts. Blend in and mix until creamy the sour cream. Pour into cracker mixture lined pan. Bake 45 minutes at 375°. Chill well before serving. Top slices with strawberries for a delicious dessert.
Heat oven to 350°. Lightly grease 12-cup fluted tube pan. Mix sugar and cinnamon in plastic bag. Separate dough into 30 biscuits. Cut into quarters. Shake in bag to coat. Arrange in pan. Mix brown and butter. Pour over each piece. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serve plate. Pull apart to serve. Serve warm. Makes 12 servings.
Cook sugar, milk, cocoa and salt to a soft ball stage. Add butter and vanilla. Cook to 110°. Beat until fudge loses its shine. Pour onto greased cookie sheet. Cut into squares.
Cream butter and sugar. Add beaten eggs, flour and soda. Add mashed bananas and nuts. Bake at 350° for about 35 minutes.
Simmer all together 10 to 15 minutes, sprinkle with parmesan cheese.
Beat eggs, add sugar, oleo, vanilla, salt and grated potatoes. Spray baking dish with Pam. Pour in ingredients. Set baking dish in pan of hot water. Bake 25 to 30 minutes at 350°.
In mixing bowl, blend flour and melted butter or margarine. Add remaining ingredients. Pour mixture into a casserole dish, sprayed lightly with Pam. Bake at 350° for 40 minutes.
Drain peas well, then mix all together and let refrigerate for 24 hours before serving.
Mix together ingredients except chocolate and paraffin wax. When mixed, refrigerate 30 minutes; roll into small balls. Refrigerate 30 minutes again. Melt the chocolate and paraffin wax in double boiler. Dip each ball and drop on wax paper. Keep on low heat as wax will catch on fire. Ice pick or small fork good to handle balls.
Saute ground beef, onion and green pepper in a large kettle. Add kidney beans, tomatoes and other drained beans. Add all other ingredients. Heat to boiling. Reduce heat to simmer and cook for 1/2 hour. Serve with sprinkled cheese on top. Great with garlic toast. Serves approximately 6 to 8 people. Best cooked the night before.
Place first four ingredients in a casserole dish. Place in 350° oven for 20 minutes. Remove from oven and tuck in cheese chunks and top with cracker crumbs. Place back in oven and bake until the crumbs are brown.
In electric skillet, melt margarine. Dredge steak in flour; brown. Sprinkle with bouillon. Add wine. Cook at 325° until meat is tender (about 1 hour). Add more wine if it becomes too dry. Add onion, green pepper and mushrooms; cook until vegetables are done. Add tomatoes; heat through. Serve with rice or noodles.
Combine sweet potatoes, brown sugar, cream, milk, eggs, salt, cinnamon, nutmeg and ginger in a large mixing bowl; Pour into pastry shell. Bake in preheated 350 degree oven for 50 minutes or until knife inserted in center comes out clean. Garnish with whipped cream.
Cream the sugar and oleo. Add eggs and beat well. Add buttermilk and vanilla, beating well, then add coconut. Pour into the pie shell. Bake for 30 minutes at 350°.
Mix together; bring to a boil and boil 10 minutes. Fill jars; process in hot water bath for 10 minutes. Makes 9 pints.
Mix first 8 ingredients and add egg yolks and milk. Fold in egg whites with cream of tartar. Place in lightly greased casserole (oblong). Cook at 350° for about 45 minutes. Test with a toothpick or wire tester until firm. Serve with dribbles of warm maple syrup or heavy cream after pudding has cooled. Enjoy.
Cut dough into 32 pieces. Dip in oleo and roll in mixture of pudding, nuts, sugar and cinnamon. Place in lightly greased Bundt pan (or angel food pan). Drizzle leftover oleo and mix over top. Let rise 1 hour (or overnight in refrigerator). Bake at 350° for 20 to 25 minutes.
Mix spinach, scallions and olives. Sprinkle with salt. Mix tuna and French dressing and let stand 10 to 15 minutes. Just before serving, toss spinach and tuna mixtures. Serve with additional French dressing and hard-cooked eggs. Makes 3 to 4 servings.
Microwave sugar, syrup and butter 3 minutes on High. Stir in paraffin to melt. Stir in nuts. Mix well and microwave on High 7 to 12 minutes, checking nuts several times to make sure they don't burn. Add soda, quickly stir and pour onto greased surface. Cool and break into pieces. Store in airtight container.
Combine soy sauce and sugar. Marinate chestnuts in mixture for 30 minutes. Wrap bacon slice around each chestnuts, fasten with a wooden pick. Place on a rack in a shallow baking pan or broiler. Bake at 350° for 30 to 35 minutes until bacon is crisp. Serve hot. Makes 20 appetizers.
Using processor or blender. Beat cottage cheese until creamy. Mix in the melted oleo. Add eggs, one at a time. Add the sugar and milk. Beat well. Add the remaining ingredients, beating until smooth. Pour into crust. Bake 1 1/2 hours at 300°. Cool and serve with fruit or Cool Whip. This is a low calorie recipe.
Cream together first 3 ingredients. Add next 5 ingredients. Put rhubarb on top of batter mixture.
Bake at 250°. Start off in cold oven and bake 2 hours or more. As soon as you take it from oven, take it up on a plate.
Combine all ingredients and mix with electric mixer for 5 minutes at medium speed. Pour into greased angel food pan. Bake at 350° for 45 minutes. Cool in pan for 5 minutes, (do not turn upside down as this is a sponge cake), before turning out on rack. Sprinkle with powdered sugar.
Brown meat and onions; drain. Boil 5 ounces of macaroni; drain. Mix all together with everything except cheese. Sprinkle cheese on top. Bake at 350° for 30 minutes.
On each cracker, spread peanut butter and then sprinkle with raisins. Makes 4 servings.
Combine strawberries and sugar; cook 15 to 20 minutes. Add lemon juice; cook 10 minutes more. Pour into containers and freeze.
Place beans, tomatoes, cheese and basil in a large bowl. Pour dressing over beans. Refrigerate at least one hour.
Heat oil and butter in frying pan; brown the chicken. Sprinkle with flour; let it brown. Add the wine, water, spices and tomato paste. Cook for 45 minutes. Prepare mushrooms; saute in oil and add to chicken. Cook for 15 minutes more.
Brown chops in trimmed pork fat; drain excess fat. Season chops with salt and pepper. Top with onion.
Melt butter in saucepan. Mix in flour slowly; stir in milk, bringing slowly to a boil. On low heat, in a separate pan, whisk whipping cream and half and half together with cornstarch. Blend two mixtures together.
Mix all ingredients together. Cook on medium heat and bring to a rolling boil that won't stir down. Boil 1 minute, remove from heat and add 1 tsp. vanilla. Cool and beat until thick enough to spread.
Heat syrup until hot. Pour over gelatin. Mix all other ingredients. Pour gelatin over salad. Mix well. Pour into shallow bowl. Chill and serve each square in lettuce cup.
Mix all ingredients together. Pour into 2 greased bread pans. Bake at 325° for 1 hour.
Combine milk and hot water; pour over bread. Set aside to cool until lukewarm. Stir in eggs, butter, salt and vanilla flavoring. Pour into 1 1/2-quart baking dish. Set in shallow pan of hot water. Bake at 350° until blade of knife inserted near the center comes out clean, about 1 hour.
Bake at 300° to 350° in 2 layers for 35 minutes.
Brown meat and onion in skillet. Mix in large mixing bowl other ingredients except tortillas. Add meat mixture. Cut tortillas into 1/4 pieces. Layer tortillas and mixture in 2 casseroles, ending with meat mixture on top. Bake 30 to 45 minutes at 350°.
In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), paste, water, mushrooms, parsley, salt, sugar, garlic powder, pepper and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagna noodles as directed; drain. In 13 x 9 x 2-inch baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, Ricotta, Mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan.
In bowl, sift dry ingredients together. In another bowl, beat eggs; add oil. Add oil mixture to dry ingredients; mix thoroughly. Stir in grated carrots and toasted pecans, mixing well. Pour mixture into two 9-inch round cake pans, greased. Bake in preheated 300° oven for 50 to 60 minutes or until center is firm. Remove; let stand 15 minutes. Remove from pans.
Cream cheese; beat in syrup, lemon juice and banana. Stir in pineapple, dates and nuts. Fold in whipped cream. Put paper bake cups in muffin tin and fill with salad. Freeze until firm. Let stand for 15 to 20 minutes at room temperature before serving. Serve on lettuce with pineapple slices and garnish with cherry.
Mix dry ingredients and add water and oil. Stir quickly over medium heat mixing well. When cool, mix with hands. Wrap in small balls in Ziploc baggies. Smells great and lasts "forever."
Rinse frozen broccoli to separate. Drain. Mix hamburger, eggs, bread crumbs, catsup, milk, 1/2 teaspoon salt, pepper and oregano. Pat hamburger mixture into rectangle, 12 x 10-inches, on piece of aluminum foil, 18 x 15-inches. Arrange broccoli on hamburger mixture to within 1/2-inch of edges. Sprinkle with 1 teaspoon salt. Arrange sausage on broccoli. Roll up rectangle carefully, beginning at 10-inch side and using foil to lift. Press edges and ends of roll to seal. Place on rack in shallow roasting pan. Cook, uncovered, in a 350° oven for 1 1/4 hours. Overlap cheese on top. Cook just until cheese begins to melt (about 1 minute longer). (Center of meat loaf roll may be slightly pink due to sausage.) Garnish with celery leaves, if desired.
Pare the winter squash and scoop out balls with melon ball scooper. Cut the chicken legs through the bone into bite size pieces. Blanch the chicken pieces in boiling water. Remove, drain and discard the water. Soak the dried scallops in water for 1 hour. Remove and drain. Place the remaining ingredients (except pepper) in a casserole. Stew over medium heat for 40 minutes. Add the black pepper. Transfer to a serving bowl and serve.
Cream white sugar and brown sugar. Beat in 2 eggs, vanilla and water. Add dry ingredients. Mix all together; add chocolate chips and mix well. Drop by teaspoon on ungreased cookie sheet. Bake 10 minutes and check in a 325° oven.
Cut chicken into bite-size pieces. Place olive oil and garlic in saute pan. Add chicken and mushrooms. Saute until tender. Add wine and reduce in half. Add chicken stock and salt and pepper to taste. Add water to flour to make a roux and add to sauce. Heat until sauce thickens. Add parsley. Pour sauce over pasta and serve.
Take chicken off bone and tear in bite size pieces. Place in a 2-quart casserole dish. Melt margarine and add soups and milk. Pour over chicken. Mix stuffing with broth and spoon over top. Do not stir layers together. Bake at 425° for 25 minutes or until brown.
In a 3 - 5 quart dish, combine sugar, soda, butter and buttermilk. Cover with plastic wrap; punch small holes in the plastic. Microwave on 70% for 15 minutes. Stir and continue cooking for 13-15 minutes, until soft-ball stage. Add vanilla and beat with mixer until soft peaks form. Stir in nuts and pour into buttered 12 x 7 dish. Cool and cut into small pieces.
Melt 1 stick butter, combine with graham cracker crumbs; press into pan. Combine eggs, sugar, butter and vanilla. Beat until smooth and spread over crumbs. Cover with sliced bananas and a layer of pineapple. Cover with whipped topping. Sprinkle with nuts; chill.
Combine melted butter, 1 egg and cake mix. Spread mixture into buttered 9 x 13-inch pan (will be thick). Combine cream cheese, eggs, brown sugar, powdered sugar, vanilla and salt. Beat until smooth. Spread cream cheese mixture over cake mixture and bake at 325° for approximately 45 minutes or until golden brown. (Sprinkle with powdered sugar, if desired.) Yield: 48 (1-inch) squares.
*You may substitute 6 cups instant mashed potatoes made relatively stiff and seasoned with butter, salt, black and white ground pepper and a bit of garlic powder.
Brown bread crumbs in butter. Spread crumbs in 9-inch baking dish. Drain asparagus and gently place on crumbs. Slice eggs and place on asparagus. Pour mushroom soup over eggs. Sprinkle some reserved crumbs over top. Place in a 350° oven and cook until brown, about 20 minutes.
Place chicken breasts in glass baking pan. Mix soups together and pour over chicken. Cover pan with foil. Bake 1 hour at 350°.
Mix ingredients in bowl until fairly smooth. Add some sesame seed (optional). Cut off the crust of bread and quarter. Spread shrimp mixture evenly on each piece of bread. Deep-fry at medium heat 1 minute on each side, spread side down first.
Cook pasta until almost done and add vegetables for last 5 minutes of cooking. Rinse well and add a no fat or low-fat dressing. Very tasty.
Mix all ingredients and place in baking dish. Bake for 40 minutes in 375° oven.
Stir all ingredients together. Serve with Almond Cream Fruit Dressing or juice of a lemon and honey to taste and/or pineapple juice.
Use old hand grinder (or food processor) to grind cabbage, tomatoes and peppers together. Mix sugar, vinegar and spices in saucepan; bring to a boil for 5 minutes. Add cabbage mixture and bring to a boil again. Cook about 3 to 5 minutes. Pour into pint jars and seal.
Cook, bone and cube chicken breasts. Add soup, Miracle Whip, lemon juice and curry powder. Place broccoli spears in baking dish. Pour chicken mixture over broccoli. Layer grated cheese, sliced margarine and bread crumbs. Bake at 350° for 30 to 35 minutes.
Combine in a medium bowl, cooled corn, yogurt, sour cream and salt. In a small saucepan, combine oil, cumin seed, mustard seed and chili pepper. Cook 5 minutes over low heat (do not overheat). Stir both mixtures together. Serve immediately or cover and chill up to 4 hours. Serve on lettuce leaves. Sprinkle with chopped peppers, if desired. Serves 4.
Combine ingredients and stir until moistened. Place on a lightly greased cookie sheet or pizza pan. Bake at 350° for 20 to 25 minutes or until brown.
Beat eggs until fluffy; add sugar and beat well. Add oil and vanilla; then add zucchini. Add dry ingredients and blend together thoroughly. Add walnuts. Pour into approximately 10 1/2 x 8 x 2-inch pan. Bake at 325° for 2 hours.
Heat pineapple and juice to boiling. Remove from heat and add jello. Stir and let cool. Add buttermilk and Cool Whip. Pour into 9 x 12-inch pan and let congeal.
Mix water, sugar and vinegar in large kettle. Cut up cabbage in small pieces and break apart. Place in kettle with bacon. Simmer for 3 hours. Can also be cooked in crock-pot on low for 5 to 6 hours.
Boil first 3 ingredients in 3 cups water. Brown hamburger and add potatoes, soup and pork and beans. Heat thoroughly to boiling and serve.
Preheat oven to 350°. Butter a 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Cook 2 1/2 cups macaroni by package directions. Drain. While macaroni cooks, make cream sauce. Melt butter, add flour and seasonings. Stir in milk gradually. Stir in half of the cheese cubes to melt in sauce. Put half of macaroni in prepared pan; add cubed cheese and rest of macaroni. Pour sauce over all macaroni and mix in. Bake for 30 to 40 minutes.
Cook green beans according to package until almost tender. Drain and set aside. Melt 2 tablespoons butter. Add flour and cook until smooth. Remove from heat and add sour cream, sugar, salt and onion. Mix thoroughly; return to stove and cook until thickened. Combine sauce and beans. Place in buttered casserole. Sprinkle Swiss cheese over top. Combine cornflake crumbs with melted butter and sprinkle over cheese. Bake, uncovered, at 400° for 35 minutes. Serves 12.
Cut whole chicken breasts in half. Dip chicken in sour cream to coat breasts. Put corn flake crumbs in plastic bag. Drop coated chicken into crumbs and shake to coat. Spray cookie sheet with Pam. Place chicken in pan and sprinkle generously with paprika. Bake in a 350° oven until crumbs turn gold, about 30 to 45 minutes. Use 1/2 chicken breast per person.
Place all ingredients except parsley in a blender. Blend 2 minutes or until emulsified. Stir in parsley. Use immediately or refrigerate up to 3 days. Makes 1 cup. Use as a marinade or on salads. Delicious!
Mix all ingredients well. Shape into loaf and place in loaf pan sprayed with Pam. Bake at 350° for 1 hour or until done. If desired, top with extra tomato sauce.
Combine flour, sugar and baking powder into mixing bowl. Mix dry ingredients with wire whip except cinnamon. Add 1 cup milk and mix thoroughly. Pour melted butter into square pan, 8 x 8 x 2 1/2-inch. Pour batter into same pan. Layer fruit covering batter. Sprinkle cinnamon on top. Bake at 350° for 1 hour or until golden brown.
Put all ingredients in a casserole dish. Bake at 350° for 1 1/2 hours or until done.
Fry shrimp in oil in a deep frying pan for 1 minute, stirring constantly. Add eggs, mushrooms, salt and pepper. Fry over medium heat for 5 minutes, stirring constantly. Add rice and soy sauce; fry for 5 minutes, stirring frequently. Mix with chopped scallions. Serves 6.
Heat cabbage leaves in boiling water for a few minutes until they are soft enough to roll, but if you have a microwave oven, put 4 or 5 leaves at a time in it for about 1 1/2 minutes to soften. Mix together ground beef, rice, egg and onion. Season to taste. Place a small amount of this rice mixture on a cabbage leaf, closing ends and sealing with a round toothpick. Continue process until all of the rice mixture is used. Place sauerkraut in bottom of small roaster; top with cabbage pillows. Pour tomatoes over all. Cover and bake at 350° for 30 minutes. Uncover and continue baking for another 30 minutes. Use a little tomato juice as extra liquid if the sauerkraut is exceptionally dry.
Melt margarine and chocolate in a double boiler over low heat. Remove from heat and add sugar, vanilla, flour and baking powder. Blend well. Add eggs and nuts last. Pour into a greased 8-inch square pan. Bake at 350° for 30 minutes. In 9 x 13-inch pan, bake 5 to 8 minutes longer.
To sugar, shortening and egg	mixture add milk. In a separate bowl combine soda, baking powder and flour; add nuts. Mix thoroughly and add alternately to sugar and egg mixture with mashed bananas. Bake in 2 greased loaf pans at 325° for 45 to 50 minutes.
Cream shortening and sugar. Add vanilla, eggs, coconut, pineapple and raisins (optional). Add dry ingredients to creamed mixture; mix well. Drop onto cookie sheet; bake at 350° for about 10 minutes.
Cook chicken breasts in simmering, salted water. Cool and chop real fine. Add eggs, celery and salad cubes. Mix well. Add celery salt and mix with mayonnaise until you get the consistency you desire.
Brown meat. Do not cook through. Add vegetables. Add tomatoes (chopped) with liquid. Add seasonings. Put all in a casserole. Layer meat, vegetables, then noodles and cheese. Bake at 350° for 1 1/2 hours.
Cook together the first 4 ingredients for 2 minutes. Cool, then add whipped topping and oranges. Very simple and delicious!
Put cooked, diced chicken in large bowl, sprinkle with salt and mix well. Add grapes, almonds, scallions and lemon rind. Drizzle with lemon juice and mix gently. Cover and chill. To serve, toss with mayonnaise.
Whip all together and spoon into cookie crusts. Put in refrigerator 4 to 6 hours or overnight. Top off with lemon wedges and a spoonful of whipped cream on each slice.
Combine cream cheese and small amount of milk until smooth and creamy. Stir in pineapple and ham to spread consistency. Spread thinly on bread slices. Cut each in half, roll up, and wrap with half slice of bacon. Secure with toothpicks. Place on cookie sheet. Bake at 350° for 30 minutes or until bacon is done, turning every 10 minutes to prevent burning.
Cook chicken in water, salt and pepper until tender. Remove chicken and skim broth. Combine broth, rice, carrot, raisins, salt and pepper in large pan. Bring to a boil, stir briefly, cover and cook without stirring on very low heat until rice is almost done. Place chicken pieces on top and finish cooking. Add onion, garlic and curry. You're done!!
Mix well in blender. Garnish with pineapple and cherry. Serves 4.
Layer spareribs in slow cooker. Combine soup, vinegar, brown sugar, soy sauce, celery seed, salt, chili powder and pepper. Pour over spareribs. Cover and cook 6 to 8 hours at medium setting. Skim fat from juice before serving. Makes 4 servings.
Grind your ham into very small pieces. (You may use leftover baked ham or sliced sandwich meat.) Set aside. In a separate bowl, mix mayonnaise and cream cheese. Stir in ham with a fork. When mixed well, shape mixture into a ball with hands. Roll ball in parsley flakes. Chill at least one hour before serving.
Mix the graham cracker crumbs and margarine together for the bottom crust. Press tightly into bottom of pan. Whip the Dream Whip with cold milk, then add the powdered sugar and the softened cream cheese. Add vanilla. Spread half of the mixture on the graham cracker crust. Spread pie filling over the Dream Whip mixture. Add remaining Dream Whip mixture over the pineapple.