HumbleIntelligence/food-ner-1-Million huggingface dataset:
Reserve 3 franks; slice remaining franks and set aside. In saucepan, stir milk into flour until smooth. Add cheese; cook and stir until thickened and smooth. Add onion, parsley and 1/2 teaspoon salt. Fold cheese mixture into potatoes and sliced franks. Turn into a 2-quart casserole. Bake, covered, at 350° for 40 minutes. Halve reserved franks; arrange in pinwheel on top casserole. Bake, uncovered, for 10 minutes. Top with parsley, if desired. Makes 8 servings.
Drain oysters. Saute oysters in 3 tablespoons butter until edges curl. Add butter, milk, juice, garlic and Tony Chachere seasoning (to taste). Bring to a simmer. Serve with oyster crackers.
Mix the first 5 ingredients thoroughly; pour into casserole. Add raisins and/or coconut.
Beat eggs, milk, sugar and cinnamon. Pour liquid over bread in pudding dish. Let stand till soaked. Add raisins. Bake 20 minutes at 350°. Should be firm.
Pare and core apples; cut in quarters and slice thin. Line a 9-inch pie pan with pastry. Mix sugar, flour and spices. Rub a little sugar mixture into pastry. Arrange sliced apples, overlapping in pan. Dot with butter. Cut slits in top crust. Moisten edges of lower crust and place top crust over apples; press edges together, trim and flute edges. Brush with slightly beaten egg white, if desired, or sprinkle lightly with sugar. Bake at 425° for 40 to 45 minutes or until apples are tender.
Cream butter and sugar. Add egg yolks that have been well beaten. Add flavoring. Beat egg whites and fold in. Pour into unbaked pie crust and bake slowly until firm.
Saute chopped onions in 1 cup apple cider; cook partially covered until tender and lightly colored, about 25 minutes. Transfer onions and cider to large mixing bowl. Cook apple chunks in 1 cup apple cider on high heat, stirring until lightly colored but not mushy. Transfer apples and 1/2 of the juice to the mixing bowl. Crumble ground turkey into the skillet with the other 1/2 of the apple juice. Stir in 2 teaspoons of sage and cook over medium heat, stirring constantly, until done. Add remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.
Thaw frozen bread dough or use pizza dough. Roll out in a rectangle shape as a jelly roll. Place on dough in the following order: Provolone cheese, boiled ham, pepperoni, salami, green pepper, onion, mushrooms and pizza sauce.
Cover the bottom of a 9 x 13-inch baking dish with hash brown potatoes. Melt margarine in small pot and pour 1/2 of the margarine over potatoes and set rest of the side. Melt Cheez Whiz and then combine Cheez Whiz and cream of chicken soup together. Pour them over the potatoes. Pour the 1/2 margarine that you have set aside over the crushed cornflakes and then pour this over the potatoes, Cheez Whiz and cream of chicken soup. Bake at 350° for 1 hour.
Preheat oven to 325°. Chop unsweetened chocolate. Combine 6 tablespoons butter and half the chopped chocolate in pan over lowest heat. Let melt and stir until smooth. Remove from heat and cool. Butter a 9-inch cake pan. With electric mixer, beat eggs until frothy; still beating, gradually add sugar. Beat until thick and pale yellow. Turn to low and beat in 1 1/2 teaspoons vanilla and the salt. Beat in the melted chocolate and butter mixture. With a spoon, stir in flour. Pour into pan and bake until done in center, 35 to 40 minutes. Cool 10 minutes. Invert onto rack and cool. Chop candy bar. Combine remaining 3 ounces chocolate with remaining 3 tablespoons of butter in a saucepan over lowest heat.
Combine ingredients in order given except soup and water. Mold into loaf on 8 x 10-inch greased roaster or pan (2 smaller loaves may be made). Place in preheated 425° oven for 10 minutes (your oven temperature may differ). Combine soup and boiling water. Pour over meat loaf. Cover and cook at 350° for 1 1/2 hours. Garnish with parsley. Serve the sauce as gravy. If preferred some spicy canned tomatoes may be used. (After meat loaves are made, one may be frozen and baked at a later date.)
Make jello according to package directions. Add other ingredients. Freeze. Take from freezer in time to thaw to icy slush to serve. Can use any flavor jello and Hi-C.
Heat milk until it is lukewarm. Crush rennet tablet and beat eggs slightly. Add flour, eggs and rennet to lukewarm milk. Stir well and let stand one hour. Do not touch during this time. After cheese has set, drain off the whey from the curd. (Note: Take 1/2 or more whey.) Cut up cheese just enough to break it up into small pieces. Put cheese in a greased casserole and bake for 45 minutes at 325° to 350°. Then pour the cream, sugar and almond flavoring over it and bake 45 minutes more.
Heat chocolate in 2 tablespoons milk over low heat. Stir until smooth. Beat remaining milk, cream cheese and sugar together. Add to chocolate; beat. Fold in Cool Whip and pour into crust. Freeze 4 hours. Remove about 20 minutes before serving. Garnish with Cool Whip and shaved chocolate.
Preheat oven to 350°. Mix all ingredients, adding flour slowly. Roll in small balls and place on cookie sheet. Press down with fork.	Bake 10 to 12 minutes.
Put 3 cups sugar and milk into heavy saucepan. Bring to a boil. In heavy skillet (mother used a cast-iron skillet), add 1 cup sugar. Cook until caramelized, stirring constantly. Add hot syrup to caramelized mixture, stirring constantly. Add butter and cook until reaches soft ball stage (about 240°). Remove from heat and beat until creamy. Yield: Covers two 9-inch layers.
Toss apples and nuts with sugar and cinnamon. Alternate apples and yams in 1 1/2-quart casserole. Dot with butter. Cover and bake at 350° for 35 to 40 minutes. Sprinkle with marshmallows and broil until lightly browned.
Combine eggs, sugar, oil and vanilla; mix well. Add flour, baking powder, soda, salt and cinnamon; mix well. Stir in carrots and nuts. Bake in greased 9 x 13-inch pan at 350° for 40 minutes. When cake is cool, ice with Cream Cheese Icing.
Place milk, butter and sugar in saucepan. Bring to boil. Boil 5 minutes, stirring constantly. Syrup should form a soft ball when tested in cold water. Remove from heat and fold in chocolate chips and marshmallow cream. Add nuts, if desired. Pour in greased pan. Cut in squares when cool.
In blender jar, put tofu with mustard and 1/2 tablespoon lemon juice. Blend until combined. Drop by drop, slowly blend in oil. Stop blender and scrape sides of blender jar. Add drops of lemon juice alternately with the oil until used up. The slower you combine ingredients, the thicker the mayonnaise will be. Season carefully to taste with salt and white pepper. For better flavor, cover and chill mayonnaise for at least 24 hours before using. Mayonnaise will keep covered in refrigerator for at least two weeks. Yield: about 1 1/2 cups mayonnaise.
Mix all ingredients together and put into greased baking dish. Bake 45 minutes at 350°.
Melt margarine; mix with potatoes. Add salt, pepper, onions, cream of chicken soup, cheese and sour cream. Pour into a 9 x 13-inch greased pan. Top with flakes and margarine. Bake at 300° for 1 1/2 hours.
Combine peanut butter chips and 2/3 cup milk. Cook in microwave on 100% power, 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted. Stir in 1/2 teaspoon vanilla. Spread in 8-inch pan.
Combine sugar, flour and pineapple juice. Add cheese and pineapple; stir until pineapple is coated. Combine butter and crackers; spread over top. Bake at 350° for 20 to 30 minutes.
Wash and tear lettuce; dry and spread in a 9 x 13-inch pan. Fry bacon and crumble. Boil and chop eggs. Sprinkle egg, bacon, green pepper and onion over lettuce. Cover with salad dressing (Miracle Whip). End with shredded cheese.
Drain and thaw spinach. Mix all ingredients together; refrigerate overnight. This is very good served in round bread (ordered from grocery store), hollowed out. Cube bread taken out of middle and put around outside of round bread with spinach dip in it.
Combine sausage and ground beef. Brown and drain; add Velveeta to mixture and stir until melted. Add garlic salt and Worcestershire sauce and mix. Spread mixture on rye bread. Arrange on foil tray. You may freeze at this point, if desired, or bake at 350° for 8 to 10 minutes.
Combine all ingredients and mix well. Roll dough into balls, use 1 teaspoon of dough for each ball. Place on ungreased cookie sheet, 1-inch apart. Press with bottom of glass. Bake at 350° for 10 minutes. Serves 10 to 12. Easy and great for kids.
Blend cream cheese and sugar in large bowl. Soften gelatin in boiling water and add to cream cheese mixture. Add lemon juice, milk and vanilla to gelatin/cheese mixture. Add Cool Whip. Grease mold with mayonnaise. Pour mixture into mold; cool until set.
Preheat oven to 400°. Combine all ingredients except tomato soup. Form into balls. Put into small roaster. Pour tomato soup over meat balls. Bake, uncovered, for 35 minutes.
Coat medium saucepan with Pam cooking spray. Place over medium heat until hot. Add onion and saute in liquid Butter Buds or chicken broth for 2 minutes. Add 2 cups chicken broth and next 3 ingredients; bring to boil. Stir in rice and cover. Reduce heat and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from heat and stir in green onions and pine nuts. Makes 6 (1/2 cup) servings.
Grease pie plate. Sprinkle with flour. Combine sugar, flour, butter, eggs and vanilla. Blend well together. Add milk and blend until smooth. Sprinkle nutmeg on top. Bake at 350° until done.
Brown hamburg, onions and green peppers. Add uncooked rice or noodles, tomatoes and seasonings. Put in crock-pot and let set for as long as you want.
Melt butter in saucepan over medium heat. Brown slightly. Add sugar and cream, mixing well. Cook 3 to 4 minutes, stirring occasionally. Serve immediately or reheat to serve later. Yield: Sauce for 8 to 9-inch square cake.
Mix flour, baking soda, salt and 1 tablespoon sugar. Cut in Crisco. Add enough milk to make stiff dough. Turn onto floured board; knead. Roll into rectangle 1/4-inch thick. Spread with 1/4 cup sugar and cinnamon mixture. Roll in jelly roll; cut into 3/4-inch slices. Bake at 475° for 20 minutes. Dribble with thin powdered sugar frosting. Serves 12.
Place oregano and Shake 'N Bake in bag. Mix. Prepare chicken and bake according to directions on package. When chicken is done, sprinkle with cheese and bake 5 minutes longer until cheese is melted. Do not spoon drippings over chicken.
Combine soy sauce, onions and garlic in electric blender. Blend for 1 minute on high or until mixture is very smooth. Stir in Gravy Master and salt. Makes approximately 2 1/2 cups. Pour over meat and allow to stand at room temperature for 2 1/2 hours or cover dish with plastic wrap and keep in refrigerator for up to 24 hours. Bring meat to room temperature before cooking.
Place chicken in bottom of baking dish. Pour melted margarine over chicken. Mix remaining ingredients together and place over the chicken. Bake at 350° for about 30 minutes.
Remove casing from sausage. Brown sausage in skillet about 10 minutes, breaking it up with a wooden spoon as it browns. Stir in green pepper and onion. Cook 5 minutes. Add tomatoes, breaking up pieces. Cook 15 minutes to remove most of the liquid.
Saute garlic in oil in a large saute pan until it becomes light gold in color. Add mushrooms and sun dried tomatoes. Saute until mushrooms become tender. Add diced tomatoes, parsley, basil, sherry and Chablis and cook uncovered until liquid is reduced by half.
Trim off excess fat. Brown roast. Combine ingredients and pour over meat. Cook until tender. Shred beef and return to oven or slow cooker until desired consistency.
Mix all ingredients together. Broil or grill about 8 to 10 minutes, turning once. Makes 6 servings.
Slice pound cake into 1/4-inch slices. Place in bottom of 13 x 9-inch pan. Cook pudding as directed on box. Cool, slice bananas over cake and pour pudding over bananas. Place in refrigerator until cold. Make meringue with egg whites, sugar and vanilla. Spread over pudding, sprinkle with coconut. Bake until browned.
Brown meat and onions. Mix all ingredients together. Bake at 350° for 45 minutes.
Prepare muffin mix, using package directions. Stir in remaining ingredients. Pour into nonstick baking dish. Bake at 350° for 30 to 45 minutes or until golden brown.
Mix together the sugar, cocoa, milk and margarine. Bring to a boil. Boil for 1 1/2 minutes. Remove from heat. Add oatmeal, vanilla and peanut butter. Mix well. Drop by teaspoonfuls onto wax paper.
Melt margarine; add cup of flour, 1/2 cup chopped pecans. Mix together and spread in 13 x 9-inch pan. Bake at 350° until brown. Cool crust. Mix 1 cup Cool Whip, cream cheese and confectioners sugar. Spread over cooled crust. Mix vanilla pudding according to directions on box. Pour over first layer. Spread remaining Cool Whip on vanilla pudding. Top Cool Whip with coconut and pecans on top of coconut.
Beat eggs until frothy; add 1 cup sugar and beat well. Add condensed milk, evaporated milk and vanilla, mixing well. Pour into freezer can of a 5-quart hand-turned or electric freezer; add milk. Turn about 5 minutes or until custard is thick. Combine peaches and remaining 1/2 cup sugar. Remove dasher and add peaches to cream mixture. Return dasher to freezer and continue turning until ready. Let ice cream ripen about 1 hour. Makes 1 gallon.
Combine first 4 ingredients. Place in a 9 x 13-inch baking pan. Top with bacon and olives. Bake 1 hour at 325°.
Butter a 9 x 13-inch pan. Spread pecans on buttered bottom. Place frozen rolls on top of pecans. Sprinkle pudding over rolls. In a saucepan, melt margarine and brown sugar; drizzle over rolls. Cover with waxed paper sprayed with Pam. Leave out overnight (or at least 6 hours). Bake at 350° for about 30 minutes. (Place on cookie sheet in oven to prevent sugar from boiling over into oven.) Let set a couple of minutes, loosen edges and flip onto cookie sheet or jelly roll pan.
Slice cucumbers and onions thin. Let stand overnight in 2 quarts of water and salt. Next day, rinse and drain well. Bring to a boil. Add vinegar, sugar, mustard seed, celery and turmeric to cucumbers. Heat just until tender. Place in canning jars.
Grease 2 1/2-quart casserole. Put 1/2 stuffing in bottom of dish. Mix all ingredients except squash together, then stir in squash and pour over stuffing mix. Dot with butter and cover with rest of crumbs. Bake at 350° for 20 to 30 minutes.
Drain clams. Stir cream cheese to soften. Add remaining ingredients and beat with electric or rotary beater until light and fluffy. Stir in clams. Yields 1 1/2 cups.
Heat oven to 375°. Mix together all of the ingredients except Chinese noodles. Put into an ungreased casserole dish. Sprinkle Chinese noodles on top and bake for 30 minutes.
Trim fat from chops; cook trimmings in skillet until 2 tablespoons accumulate. Discard trimmings. Brown chops slowly in hot drippings; set aside chops. Reserve drippings. In same skillet, cook rice and onion in droppings until rice is golden, stirring constantly. Stir in water and bouillon. Bring to boil. Stir in chopped apple. Turn into baking dish. Arrange chops on top. Bake, covered, at 350° for 30 minutes.
Combine all ingredients. Roll out dough and place in pie pan. Bake at 400° until brown. Never fails!
Cut butter and cheese into flour. Roll about 1/8-inch thick; cut circles. Put 1 teaspoon filling; fold over and crimp. Bake on cookie sheet, ungreased, at 350° for 10 to 15 minutes (not brown).
Combine cloves and cinnamon in cheesecloth and set aside. Bring water to boil in large saucepan. Add tea bags. Remove from heat and steep 5 minutes. Remove tea bags and add spice mixture (in cheesecloth) and remaining ingredients to tea; bring to boil. Remove spices and serve hot. Yield: about 6 servings.
Cream shortening and sugar; add eggs and mix well. In a separate bowl, sift together flour, cocoa and salt. Add first mixture to the flour mixture; mix well, then add pecans and vanilla. Bake for 25 minutes at 300°. Cover top of cake with miniature marshmallows and return to oven for 10 minutes. Let cool and cover with icing.
Cook fryer in several cups of water until tender. Remove chicken from broth. Let cool and remove skin. Remove chicken from bones. In a large mixing bowl, place flour. Into this nest, add salt, shortening, chicken broth and cold water. Mix with hands until dough is firm enough to roll. Roll to 1/4-inch thickness.
Preheat oven to 350°. Place rice in a lightly greased baking dish. Rinse and pat dry chicken pieces. Arrange chicken over rice.
Coat beef cubes with mixture of flour, salt and pepper. Brown in oil. Boil together all other ingredients except vegetables and sherry. Add vegetables. Add sherry and cook for 1 hour. Serves 6 to 8.
Remove stems and wash strawberries. Drain thoroughly on paper towels. Place berries in pie shell, arranging carefully, placing biggest on top. Combine sugar, cornstarch, gelatin and water in saucepan. Cook, stirring constantly, until thickened and clear. Add several drops of food coloring to make a rich red color. Cool 15 minutes. Pour over berries, making sure to cover all berries. Refrigerate. Serve with whipped cream. Makes 1 (9-inch) pie.
Drain sweet potatoes; mash well and measure 3 cups. Melt 1/2 stick of margarine. Beat eggs well. Add together sweet potatoes, margarine, eggs, sugar, salt, milk, vanilla and cinnamon. Mix well and put in 2-quart baking dish.
Saute onion in butter in saucepan. Add broth. Simmer for 10 minutes. Pour into ovenproof soup bowls. Add approximately 10 croutons to each bowl. Top with cheese. Bake at 350° until cheese is slightly browned and bubbly. Serve immediately. Serves 2.
Make pudding according to directions. Fold in whipped topping. In a 9 x 13 inch pan, layer whipped mixture and then a layer of graham crackers. Repeat four layers, ending with graham crackers on top. Remove foil from can of frosting and replace lid. Microwave for 1 minute. Pour frosting over the top of graham crackers and spread evenly. Place in refrigerator until chilled.
Skin and pit peaches. Chop. Remove peel, white portion and seeds from oranges. Chop. Put all ingredients except brandy into a large kettle. Boil on medium-high heat, stirring frequently to prevent scorching until mixture thickens, about 45 minutes. Stir in brandy. Ladle into jars and seal.
Cook macaroni. Drain and toss with French dressing. Chill 1 hour. Mix with remaining ingredients. Serve on lettuce.
Butter 2-quart baking dish. Layer bread cubes, ham and grated cheese. Mix flour and mustard; sprinkle over cheese. Drizzle butter over all. Beat eggs and milk together and add Worcestershire sauce. Pour over layers. Cover and chill at least 4 hours, preferably overnight. Bake, uncovered, at 350° for 1 hour. Serve immediately.
Brown beef with garlic; drain off fat. Mix next 4 ingredients and stir into beef. Stuff shells. Arrange in greased Pyrex pan. Pour sauce over shells and sprinkle with oregano and Parmesan cheese. Bake at 350° for 15 minutes, covered with aluminum foil. Remove foil after 15 minutes and bake 10 more minutes.
Mix all ingredients, except bacon, together lightly with fork. Shape into 4 round steaks. Wrap each steak with a slice of bacon and secure with toothpicks. Broil 6-inches from heat for 8 to 11 minutes. Remove toothpicks before serving.
Mix all ingredients except berries and mint in blender or food processor until fluffy. Refrigerate and chill for 1 hour. Scoop out centers of berries. Fill with cheese mixture. Garnish each berry with mint sprig.
Cook carrots and broccoli tender-crisp. Add chopped onion and green pepper. Cover with some of the Italian dressing. Combine cooled vegetables with cooled rotini, Parmesan cheese and remaining dressing. Layer in bowl with shredded cheese and sliced olives. Better after the first day. Makes lots.
Heat pineapple, sugar and lemon juice. Do not boil; soften gelatin with a little cold water and add a little of the warm pineapple mixture to it. Mix well so it won't lump. Mash cheese; add to preceding; also add cherries, cut up in pieces, with enough maraschino juice to make a pink color. Let set until quite thick, then add whipped cream. Put in a mold or just in a dish.
Mix Bisquick, milk, onion, cheese and garlic powder until soft dough forms. Drop by spoonful onto cookie sheet. Bake at 350° for 15 to 20 minutes. Mix margarine and 1/4 to 1/2 teaspoon garlic powder (depending on taste). Brush over warm biscuits.
Mix cocoa, water and salt in a heavy saucepan until smooth. Bring to a boil and simmer gently, stirring constantly for 3 minutes. Remove from heat; let cool 10 minutes. Add sweetener and vanilla and mix well. Pour into jar, cover and store in refrigerator. Stir in jar before measuring to use. Yields 20 servings, 1 1/2 cups, 1 serving tablespoon.
Measure in bowl; add salt and cut in Crisco until fine. Add ice water and mix dough. It should be firm enough to roll. Roll thin as possible and cut. Drop in boiling broth. Cook over medium heat. Cook 10 minutes with lid on and 10 more with lid off.
Brown pork chops slowly; add salt and pepper. Scrape tomato paste all out into about 2-quart bowl; add water until you have plenty to cover well as they have to bake in the oven 35 minutes or until tender. Sprinkle with about 3 tablespoons leaf oregano over the top before you put in oven.
Heat broiler. Mix tuna, dressing, onions, red pepper and seasonings. For each sandwich, top English muffin half with lettuce, tomato and tuna mixture. Place on cookie sheet. Broil 1 minute. Top with slice of cheese. Broil 1 to 2 minutes or until cheese begins to melt. Makes 4 servings.
Beat eggs and sugar until very thick. Add water. Add sifted dry ingredients by folding in gently. Line a cookie sheet with greased wax paper. Pour in batter and spread evenly. Bake about 12 minutes at 375° to 400°. Turn out onto a cloth sprinkled with powdered sugar. Cut off crisp edge of cake; slowly tear off wax paper, then spread with warmed jelly or jam. Roll up quickly with the seam to the bottom. Let cool before slicing.
Place crushed tomatoes and Del Monte sauce in a pot and simmer. Dice onion and add to pot. Clean and fry peppers. After frying, place in pot. After browning sausage well, then add to pot. Mix chopped meat, 1 egg and bread crumbs together. Roll into meatballs; brown well and add to pot. Cover the pot and cook on low heat for about 3 hours. When finished cooking, place on your favorite pasta or eat alone. Enjoy!
Roll hot dog and 1 slice cheese in 1 crescent roll. Bake at 350° for 15 minutes.
Bring sugar and water to a boil. Cool. Add grapefruit, orange juice and ginger ale. Serve over crushed ice.
Mix flour, baking soda and salt-set aside. Mash the bananas with the vanilla-let sit 10 minutes. Add to the bananas the sugar and eggs-beat well. Stir in melted butter and flour mixture just until blended. Turn into greased 8x4 inch loaf pan. Bake at 350°F. for 1 hour or until pick inserted in center comes out moist but clean.
Mix sugar and eggs. Add flour, soda and salt. Add fruit cocktail. Mix and pour in greased 9 x 11-inch pan. Cover with topping.
Clean chicken; rub skin with baking soda and wash off carefully. Cut up chicken; peel off excess fat. Fit chicken pieces completely in cooking kettle. Add salt; cook 1 1/2 to 2 hours or until tender. Sift flour, baking powder and salt. Add milk and stir until mixture is dampened. Add parsley; stir until distributed evenly. Add to chicken. Cook until done. Remove chicken to platter and dumplings to gravy bowl. Makes 5 to 6 servings.
Saute chopped onion in butter until transparent. Add garlic cheese until melted. Add broccoli (cooked per package directions), mushroom soup and mushroom pieces. Cook over low heat 10 minutes. Place into fondue. Serve with chips or crackers.
Cut almond paste into very small pieces in mixing bowl. Add sugar and the egg whites. Blend until very smooth. Pipe cookies or by the teaspoon, about the size of half a dollar onto a brown paper lined baking sheet. Bake at 325° for about 20 minutes. Allow to cool. Dampen the back of the brown paper and remove cookies.