HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sausage, breaking it into bits as you cook it. Drain and set aside. Beat eggs; add milk, salt and mustard. Layer bread in greased 9 x 9-inch baking dish; add sausage and cheese. Pour egg mixture over all ingredients. Cover and refrigerate overnight. Uncover and pop in 350° oven for 45 minutes. This is an easy and great breakfast.
In covered casserole dish, mix all ingredients well. Layer diced bacon on top. Bake at 350° for 1 hour.
Saute onions, celery and spices in butter. Cook sausage. Mix sausage, corn bread, pecans and onion-celery mixture together. Use chicken broth to add moisture. You may bake at 350° until brown or use as a stuffing for turkey.
Mix cereal, oleo or butter, sugar and coconut together. Line an 8 x 8-inch pan. Top with ice cream and put in freezer until set. Cut into servings and top with cherry pie filling (or other pie mix). Makes 8 servings. May double for larger groups.
Mix sliced or chopped artichokes with mayonnaise and Parmesan cheese. Place in low baking dish. Sprinkle top with paprika. Bake in a 350° oven for 20 minutes. Serve with crackers.
Cream together butter and sugar. Blend in egg. Sift together and add to mixture flour, baking powder, salt and vanilla.
Melt margarine in casserole baking dish. Mix together sugar, flour, salt and milk. Pour batter in casserole dish. Add peaches or other fruit. Bake at 350° for 35 to 40 minutes.
Melt oleo and combine with other ingredients. Put in greased casserole and bake in 350° oven until done. Season with your choice of curry powder, garlic powder, parsley, sage, etc.
Squeeze out water from spinach. Mince garlic; add parsley. Add minced walnuts, Parmesan cheese, salt and pepper (can use processor to do). Add spinach and oil to form a puree.
Mix all ingredients. Roll out and cut into desired shapes. Decorate and bake at 375° on an ungreased cookie sheet for 6 to 8 minutes. Makes 3 to 4 dozen 2-inch cookies.
Combine the gelatin with the defrosted orange juice in a saucepan. Wait until the gelatin is softened, then add all the other ingredients except the sugar substitute. Cook and stir for 2 minutes, then stir in the sweetener. Stir in jars in the refrigerator. Makes 3 cups, 15 calories per tablespoon.
Line pans with brown paper and grease. Mix all ingredients; pour into pans. Bake for 30 minutes at 325°, then bake for 30 minutes at 300°.
Combine pineapple, marshmallows, pears, white grapes, cherries, nuts, peaches and bananas. Moisten with salad dressing. Arrange on crisp lettuce. Garnish with maraschino.
Spray a 9 x 12-inch cake pan with cooking spray. Spread 1/2 jar of peanuts in bottom of pan. In bowl, microwave until just blended the Eagle Brand milk, peanut butter chips and oleo. Stir, then add marshmallows and microwave until melted. Stir well and pour over nuts in cake pan. Spread rest of nuts on top and refrigerate until it sets. Keep refrigerated.
Cream shortening and sugar; beat in eggs and add vanilla. Dissolve soda in buttermilk. Combine 1 cup flour and spices; add to creamed mixture alternately with buttermilk and bourbon. Beat well after each addition. Coat fruit with 1/2 cup flour; stir fruit and nuts into batter. Drop by teaspoonfuls onto greased baking sheets and bake at 350° for 10 to 15 minutes. Makes 6 dozen cookies.
Cook chicken in water with salt and pepper until tender. Remove and debone. Use broth for cooking dumplings in.
Prepare a graham cracker or vanilla cookie crust in a 9-inch pie pan; cool.
Slice and boil carrots in saltwater until fork-tender; drain and cool. When cool, mix. Make marinade with remaining liquid, beating well (blender or beater). Pour mixture over vegetables and refrigerate. Can be prepared several days in advance and kept in the refrigerator.
Blend oil and sugar; beat in eggs. Beat well; add zucchini. Mix together flour and cinnamon. Add egg mixture to flour mixture. Beat thoroughly; pour into 2 greased loaf pans. Bake 1 hour at 325°.
Combine first 3 ingredients. Boil until blended. Add peanut butter; stir well. Add Cocoa Puffs. Mix well. Drop by tablespoonfuls on wax paper.
Cook potatoes, in boiling water to cover, 15 to 20 minutes or until tender. Drain and set aside.
Combine dry ingredients. Blend together remaining ingredients and fold into dry ingredients just until mixed. Do not stir too much. Pour into greased muffin tins and bake at 400° for 10 to 15 minutes. Yields 12 muffins.
Mix juices together. When ready to serve, put juices in punch bowl. Add scoops of ice cream; pour in ginger ale. Stir lightly. Makes 30 servings.
Cook carrots in small amount of salted water until tender and water has boiled away. Add butter and sugar; cook, turning often, until carrots are evenly cooked and well glazed. Sprinkle carrots lightly with chopped chives, tarragon, basil and salt. Makes 6 servings.
Place biscuits on baking sheet and press out with hand. Cover with pizza sauce. Sprinkle with toppings of your choice and top with Mozzarella cheese. Bake according to biscuit directions.
Blend the thinking and the dreams. Add the years and beat until creamy. Sift persistence and ability together and add alternately with cooperation to the first mixture. Add borrowing books, lectures, teachers, health and plans. Fold in the years of youth, beaten stiff. Bake in any moderately good college or university. Time in college: four or more years, depending on how you like your finished product. Temperature: plenty hot. Servings will last for life.
Cook milk in a saucepan over low heat until hot. Cool to 105° to 115°. Dissolve yeast in warm milk; let stand 5 minutes. Beat butter at medium speed of an electric mixer until fluffy; gradually add sugar and salt, beating well. Add eggs, one at a time, beating after each addition. Add flour alternately with milk mixture, beginning and ending with flour. Mix after each addition. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Beat at medium speed until smooth. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Spoon batter into a lightly greased and floured 9-inch tube pan. Bake at 350° for 35 to 40 minutes or until golden. Remove from pan; let cool on a wire rack. Yield: 1 loaf.
Beat cream cheese until smooth. Add next 4 ingredients and mix well. Stir in onion and cucumber. Place in a covered container and chill for 1 hour prior to serving. Serve with fresh veggies or low-fat crackers.
Beat egg whites until stiff; add 1 cup sugar, cream of tartar and vanilla and beat until smooth. Fold in pecans and cracker crumbs. Put into well-greased pie pan. Bake 35 minutes at 300°. When cool, beat 1 cup of whipping cream, adding 1/2 cup of sugar. Remove from mixer and stir in 2 or 3 tablespoons of crushed pineapple. Spread this whipped cream mixture over cooled crust and sprinkle with coconut. This must be refrigerated and is actually better made the day before you plan to eat it.
Cook and drain broccoli; set aside. Saute onion and celery in oleo. Add to broccoli. Add soup, milk, Cheez Whiz, rice and salt and pepper to suit taste. Place mixture in baking dish. Bake 40 minutes at 350°. Top with French fried onion rings and bake another 10 minutes.
Combine flour, baking powder and salt. Mix milk and vinegar to sour; add oil, then add flour mixture. Roll out and cut to 1/2-inch thick. Bake at 350° for 15 to 20 minutes until done.
Heat the fats and oils. Add peanut butter and seed and mix well. Pour into the clean cans and let cool. Unmold. Put cakes on bird feeder or window ledge or tie in a tree.
Place peaches in baking dish and sprinkle with lemon juice. Mix flour, sugar and egg until lumpy. Spread this mixture over peaches. Pour melted butter over top of this. Bake at 375° for 30 or 35 minutes.
Add half the cranberries and half the orange pieces to food processor. Turn on and off rapidly, until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange pieces. Add sugar to taste. Makes 3 cups. Store in airtight container in refrigerator or freezer. Very good with turkey and dressing.
Mix all ingredients thoroughly. Shape into patties. Heat electric skillet. In 1 cup cooking oil, fry patties until brown and crispy. Brown both sides. Makes 7 to 8 patties.
Butter bread. Place in 9 x 13-inch pan, buttered side up. Beat together the next 3 ingredients. Pour over bread. Grate Cheddar cheese and sprinkle on top. Refrigerate overnight. Bake at 325° for 30 minutes.
Cut up chicken and cook in water with desired seasonings until tender. After chicken is done, debone and set aside. Save 1 1/2 quarts of broth. Chop onions. Add bell peppers and saute in 1 1/2 sticks oleo until tender. Add Ro-Tel, english peas (drained) and mushrooms (drained). Cook pasta in 1 1/2 quarts of broth until tender. Add cheese and chopped chicken to all other ingredients. Place in casserole dish and cook in 350 degree oven until bubbly hot. This can also be placed in a crockpot and cooked on low for a couple of hours. Be sure to watch it, and stir frequently so that it doesn't stick to the crockpot.
Roll graham crackers to crumbs. Take out 1/2 cup and set aside. Put remaining crumbs in mixing bowl and add sugar, cinnamon, and melted butter. Mix well and line the well-buttered pans with the crumbs. Can be made in a 9 inch square cake pan or two pie tins.
Mix sugar, flour or cornstarch and eggs. Add milk; cook until thick. Add vanilla, coconut and oleo.
Select	nice, clean corn and cut off both ends, without exposing the kernels. Do not remove silks before microwaving as they add sweetness to the corn. Remove only the outer dry husks. Open the tips of corn, just enough to let the cold water trickle in. Let set about 5 minutes, then shake out excess water. Microwave on High, 3 corns for about 7 to 8 minutes, or if just one corn, 3 minutes. Allow to set without opening the door for a few moments.
Drain water from green and yellow beans. Wash kidney beans. Mix sugar and vinegar until sugar dissolves, heating a little helps. Cool and add oil; pour over beans and mix well.
Place apples in a buttered 10 x 6 x 2-inch baking dish. Sprinkle with salt, cinnamon and water. Rub together flour, sugar and butter until crumbly and drop mixture over apples. Bake for about 40 minutes at 350°. Serve warm with cream. This makes six servings.
Sift the soda and the cream of tartar into the flour. Rub the butter and sugar to a cream. Add one-quarter of the whites and yolks, next the flour and then the milk. Beat in the remaining yolks and mix in the remaining whites in that order. Have a not too easy oven ready (325°) and bake 1 1/4 hours. Test for doneness.
Mix the first 5 ingredients. Press into a 9 x 13-inch pan. Refrigerate overnight or until very firm. Cut into serving pieces. Dip in flour and brown in skillet using Crisco or oil. In a 9 x 13-inch pan, put 1/2 can mushroom soup and 1/2 can beef gravy. Lay meat in soup and gravy. Top with 1/2 can soup and 1/2 can gravy. Bake in a 350° oven for 1 hour. This freezes well.
Melt butter in saucepan. Add brown sugar. Bring to a boil, stirring constantly for about 1 minute or until slightly thick. Cool slightly. Add milk and beat until smooth with electric mixer. Beat in confectioners sugar until spreading consistency. (Add more milk if too thick or more sugar if too thin.)
Combine bread crumbs, cheese and salt in a plastic bag. Shake to mix. Dip chicken in salad dressing. Place 1 piece of chicken in bag; shake to coat. Repeat procedure with remaining chicken. Place in a lightly greased pan. Bake at 400° for 15 minutes. Spray chicken with cooking spray; bake an additional 5 to 10 minutes, or until done. Yields 4 servings.
Combine Postum and boiling water; pour over oats. Stir, cover and let stand 20 minutes. Beat shortening and vanilla and oat mixture. Sift together dry ingredients. Add to creamed mixture; mix well. Pour into a greased and floured Bundt or angel food pan. Bake at 350° for 50 to 55 minutes.
Combine the ground beef, egg, chili sauce, chopped onion, salt and pepper with 1 cup cheese cracker crumbs. Mix thoroughly. Shape into tiny meatballs and roll in the remaining 1/2 cup cracker crumbs.
Boil eggs for 10 minutes; peel. Cut them in half and remove yolks. Mix yolks with mustard and mayonnaise. Fill eggs with the yolk mixture and serve.
Blend ingredients in blender; don't whip. Pour over 1 pound extra lean, browned ground beef. Simmer on low for 10 minutes. Serve over drained spaghetti. Can be used over fried zucchini or squash and chopped onion, covered with cheese and baked.
In a 3-quart oblong dish, combine soup, milk, thyme and pepper. Stir in vegetables and meat. Bake at 400° for 15 minutes or until it bubbles.
In a large skillet, fry bacon five minutes. Add onion and cook until it is tender. Add broth , vinegar, sugar, pickling spice, salt and pepper. Bring to a simmer, add cabbage, cover and simmer 45 minutes, stirring occasionally. Slash franks crosswise six or seven times, about 1/4 inch deep. Place them over cooked cabbage. Cover and cook for 15 minutes more.
Cream margarine and sugar. Add eggs one at a time. Alternately add milk and flour, mixing well. Add vanilla. Pour into 3 layer pans. Bake at 350° until lightly browned.
Heat oven to 325°. Stir together cake flour, sugar, baking powder and salt. Add egg yolks, oil, water, lime juice and rind. Beat with electric mixer until smooth.
Mix all ingredients in large bowl. When all ingredients are mixed well, pour into loaf pan (ungreased). Bake for 55 to 65 minutes at 350°.
Cut 1/4 lb. margarine into the above mixture. Add 2 Tbsp. caraway seeds, 1 c. raisins (loosely packed). Add 1 1/2 c. buttermilk. Stir until all moistened. Grease and flour a heavy pan or 10 inch cast iron skillet. Cut a cross into dough, bake 45 minutes to 1 hour at 350°. After about 30 minutes in oven, rub a stick of margarine over the top and around the sides of pan.
Mix well all ingredients in a large bowl. Pour into a 9 x 13 casserole dish. Cover with Reynolds Wrap. Put into freezer for at least 2 hours. When ready to serve, take out of freezer, allowing to thaw slightly. Enjoy a cool treat.
Melt butter. Add peanut butter and powdered sugar; mix well. Add cracker crumbs, coconut and nuts. Roll in small balls. Refrigerate 5 to 6 hours or overnight. When well chilled, melt the chocolate pieces and paraffin wax together in a double boiler. Dip peanut balls in hot, melted chocolate, using toothpicks to dip with. Refrigerate.
Pierce potatoes with a fork and bake at 400° for 40 minutes, or until softened, but not cooked through. Peel and finely chop onions until soft without browning (5 to 7 minutes). When potatoes are cool, peel and grate coarsely. Add cooked onions and seasonings. Spoon mixture into 16 rough mounds on a greased baking sheet. Bake at 400° for 40 minutes, or until crisp and golden.
Stew large fryer hen with bay leaves. When tender, cool and debone. Cook 8 ounces spaghetti. Saute celery, onion and garlic in margarine. Add mushrooms, undrained Ro-Tel, tomato soup and cream of mushroom soup. Grate 1/2 pound cheese; mix all together. Bake 45 minutes at 350°. This casserole freezes well.
In a 10 x 10-inch casserole dish, line ground beef. Layer corn tortillas, Ranch Style beans, grated cheese, tortillas, cream of chicken soup and Ro-Tel tomatoes. Take a knife and poke in several places. Bake at 350° for 1 hour. Serve with favorite salad and warm buttermilk flour tortillas.
Mix eggs, yeast mixture and shortening mixture. Combine all dry ingredients. Mix until smooth mixture develops. Place dough in oiled pan and cover with cloth. Set in warm place to rise, about 2 hours. Cut dough in half and roll out on floured board to 1-inch thickness and cut in pie shapes. Roll up from large end to point and curve into crescent shape. Cover with dry cloth and set aside in warm place until doubled in size. Bake at 400° for 5 to 7 minutes and lightly brown.
Heat milk, sugar, butter and vanilla in a pot until butter melts. Cube slices of bread and lay in a 9 x 13-inch buttered pan. Pour the mixture over bread. Beat eggs and cinnamon over the bread mixture. Bake in a 350° oven for 45 minutes.
Mix flour, salt, butter and Crisco as if for pie crust. In another bowl, mix sugar, eggs, lemon juice, vanilla, baking powder and cream of tartar; mix well. Combine the two mixtures until smooth. Chill in fridge at least one hour.
Mix all ingredients into a batter. Pour over 2 cups of fruit (peaches, apple, cherry). Bake at 350° for 45 minutes to 1 hour. Bake in greased 13 x 9-inch casserole pan.
Blend in all ingredients together. Be sure to use self-rising flour. Pour into a greased 9-inch pie pan and bake at 350° for approximately 30 to 40 minutes. Insert a knife to see if it's firm. Requires no pie shell. Very good.
Sterilize jelly jars. Combine water, sugar and candies. Boil slowly for 30 minutes to dissolve candies. Add Certo. Boil for 1 minute. Skim until clear. Fill jelly jars. Seal with 1/4-inch of melted paraffin.
Mix all ingredients together (chill). Shape into balls. Place Spinach Balls on lightly greased cookie sheet. Bake at 350° for 15 to 20 minutes.
Discard outside leaves of cabbage. In rolling boil, put carefully separated whole leaves of cabbage in water. Boil a few minutes. Drain. Put aside to cool. Cook hamburger, onion and garlic together. Parboil rice to soft without cover. Add pepper, parsley, paprika and rosemary to hamburger. Stuff cabbage with this mixture. Fold and secure with toothpicks. Put in baking pan and cover with sauerkraut and whole tomatoes. Bake in a 350° oven for 1 hour.
Let frozen veggies thaw in pan and add 1 cup water. Let boil 5 minutes. Add soy sauce to your own taste. Salt to your taste. Thicken with cornstarch and serve over noodles or cooked rice.
Mix first 5 ingredients well. Bring to full boil and boil 1 minute. Remove from heat. Add peanut butter and vanilla. Stir until smooth. Add oats; mix well. Cool mixture until it holds shape. Drop by spoon onto waxed paper. Chill.
Mix all of the above in a 9 x 13-inch pan. Top with 1/2 cup melted butter and 1 to 2 cups crushed corn flakes.	Bake 45 minutes at 350°.
Mix bread, onions, carrots, celery, sage, salt and pepper with margarine and chicken broth. Put in baking dish. Bake at 350° for 45 minutes.
Place stuffing in bottom of 9 x 13-inch pan; break up chicken into small pieces and layer chicken, broccoli and cheese. Pour soup mixture over top. Cover with foil. Bake at 350° for 45 minutes.
Preheat oven to 350°. Beat egg whites until soft peaks form. Gradually add 1 cup sugar, beating until stiff peaks form. Cream butter and remaining sugar. Add egg yolks, one at a time, beating well after each addition. Add flour, 1/3 cup at a time, alternating with whiskey. Mix well. Stir in vanilla, almond extract and pecans. Fold in egg whites. Pour into 3 greased 9 x 5 x 3-inch loaf pans. (I have done 1 Bundt and 1 loaf pan.) Bake for 1 hour. Freezes well. (Good for Christmas.)
Mix well and freeze. Add Faygo red pop - half and half over frozen slush.
Cook spinach as directed on box. Add 1/2 stick oleo and small cream cheese. Stir until melted and well mixed. Pour into casserole dish. Mix herb bread crumbs and 1/2 stick oleo. Crumble on top of spinach mixture. Bake at 350° for 30 minutes.
Cut an "X" in chicken breasts; place in baking dish, meaty side up. Mix onion soup, red Russian dressing and peach preserves. Pour over chicken breasts and bake at 350° for 1 hour. Serve with rice using sauce as gravy.
Remove cartilage from crabmeat. Mix crabmeat, green pepper, celery, onion, mayonnaise and cheese cubes in a bowl. Add Worcestershire sauce, hot sauce, salt and lemon and pepper seasoning.
Boil chicken; put a little salt in to season. When real tender, take off the bone. Take the large pan that you are going to cook your dressing in and crumble your crackers up, putting them into pan. Add the chicken, cream of chicken soup, celery soup, cream of mushroom soup, pimientos, onion and eggs. Pour stock juice over ingredients. Mix well; may add a little pepper. (Be careful not to over salt, as your crackers are already salted.) Bake at 350° until golden brown.
Wash orange roughy; pat dry with paper towel. Season the fish with salt, pepper and lemon juice. Let stand for 10 minutes. Coat the fish with mayonnaise. Arrange the fish on a baking dish. Spread the bell pepper and dill on top of the arranged fish. Bake for 20 minutes or until opaque color of fish appears at 350°. Serve hot with steamed rice.
Bake cake mix. Punch holes in cake with fork. Pour coconut cream and Eagle Brand milk over cake. Let set for 2 hours. Frost with Cool Whip, coconut and chopped pecans mixed together.
Bring vinegar, water and sugar to a boil. Let cool. Pour over remainder of ingredients and let stand in refrigerator overnight. Will keep in refrigerator 4 to 6 weeks.
Mix sugar and syrup over low heat, stirring constantly, until soft ball forms. Add butter and coconut flavoring; stir in, but do not beat. Pour over popcorn. Mix well and form balls.
Cut steak into 6 pieces. Combine rice and raisins; place near center of each piece of meat. Roll up, tuck ends in, fasten with toothpicks. Brown in shortening in skillet, pour off fat. Add remaining ingredients. Cover; simmer 1 1/2 hours or until tender. Makes 6 servings.
Cut up chicken into small pieces. Mix first 4 ingredients in 9 x 9-inch baking dish. Top with onion rings. Bake at 350° for 45 minutes or until bubbling. Double recipe for 9 x 13-inch pan.
Mix jello with boiling water. Add cranberry sauce; mix well. Add orange juice, pineapple and nuts. Stir and pour into a mold sprayed with Pam. Chill until firm and serve.
Cook cleaned carrots in salted water until tender. Cool and drain. Add sliced onions and green pepper. Cover with sauce made with rest of the ingredients. Refrigerate for 24 hours. Keeps well in refrigerator.
In saucepan, brown salt pork and remove it; in drippings, cook onion, celery and carrots until tender. Add salt pork and remaining ingredients. Bring to a boil; simmer 10 minutes or until fish is tender, stirring frequently.
Put dried beef in bottom of casserole dish. Wrap each chicken breast half in a strip of bacon. Place on dried beef. Combine soup and sour cream. Pour over chicken (no salt or pepper needed). Bake at 275° for 3 hours. Serves 8 to 10.
Cream butter and sugar until light and fluffy; add eggs and vanilla. Stir well. Add flour, a little at a time, mixing well. Pinch off a walnut-sized piece of dough. Roll in floured hands to make a smooth ball. Place on lightly greased pan. Use thumb to make depression in center of cookie and fill with jelly. Bake at 350° for 12 to 15 minutes (until jelly is bubbly, but don't let edges get too brown). Makes approximately 3 dozen.
Preheat oven to 350°. Mix dry ingredients together thoroughly. Cut in butter with a pastry blender until the consistency of coarse meal. Butter a 1-quart baking dish. Arrange peaches and spread crumb mixture over the top. Bake about 10 minutes and reduce oven heat to 325°, baking another 30 minutes or until fruit is soft. Serve warm with whipped cream or ice cream.
Cut chicken into serving pieces. For curry, pieces should not be large, so separate drumsticks from thighs, wings from breasts and cut breasts into four. If large, the thighs and drumsticks can be chopped in halves using a heavy cleaver and cutting through the bone. The smaller pieces of chicken, the better the spices can penetrate.
In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples and cook uncovered for about 10 minutes more or until tender. Yield 6-8 servings. If cooking for two: Cabbage keeps well when frozen in airtight containers.
In a small bowl, combine salt, turmeric, mustard seed, celery seed, vinegar and sugar. Mix cucumber and onions in microwave-safe bowl. Pour vinegar mixture over. Microwave, uncovered, on High for 5 minutes. Stir well. Microwave 5 minutes more. Stir well. Cool. Pour in jar and chill. Ready to use.
In blender, blend onion and worcestershire sauce until fine mush. Add beef cubes, mayo and cream cheese. Blend until smooth and creamy.