HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage in skillet. Drain. Mix all ingredients together and pour into an 11 x 7 x 2 casserole dish. Bake at 350° for 45 minutes. Serves 6-8.
Place broccoli in an 8-inch square baking dish coated with nonstick cooking spray. Combine soup and lemon juice; pour over broccoli. Toss stuffing and margarine; sprinkle over soup mixture. Cover and bake at 350° for 25 to 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 7 servings.
Spread crescent rolls out in a cookie sheet and press seams together. Pinch edge to form a rim. Bake for 7 to 9 minutes at 350°. Mix together cream cheese, mayonnaise and dressing mix. Spread on baked crescent rolls. Cover with vegetables and press into mixture. Sprinkle with grated cheese. Chill and cut into bars.
Crush cranberries in blender; add sugar and pineapple. Let set in bowl 15 minutes. Add other ingredients. Serve cold. Great for holidays.
Brown chicken in small amount of oil in large pot or pressure cooker. Drain off oil. Cover chicken in pot with water; add salt and pepper to taste. Cover and simmer until tender, about 1 hour. While cooking, mix dumplings.
Mix all ingredients together except the cooked bacon. Bake at 350° for 1 hour. When done, layer 1/2 pound bacon on top of beans for an appetizing look.
Cook noodles. Cook spinach and chop finely. Combine with Ricotta cheese and eggs. Place half of noodles in medium baking dish. Cover with half of vegetable mixture, half of Mozzarella and half of spaghetti sauce. Repeat layers. Top with parsley. Bake in preheated oven at 350° for 35 minutes. Let stand 15 minutes before cutting.
Combine crackers and margarine. Spread into bottom of dish. Combine in a large skillet, oil, green pepper and onion. Cook 5 minutes and add flour, salt, sugar and milk. Cook until thick, stirring constantly; cook 1 minute more. Remove from heat and add 1 can cream-style corn and 2 eggs, slightly beaten. Pour into dish; top with cracker crumbs. Bake for 45 minutes in a 375° oven.
Preheat oven to 325°. Grease a 3-quart mold or 9-inch tube pan. Sift flour with spices and set aside. Beat butter and sugar until fluffy in a large bowl. Add eggs one at a time, beating until light and fluffy. Turn into prepared pan. Cook 1 hour and 10 minutes or until cake tester comes out clean.
Cook potatoes and onion until potatoes are tender. Add soups. Cook until completely heated, approximately 3 to 5 minutes.
Mix all ingredients except the margarine and crackers. Put into a 2-quart casserole dish. Mix crackers and melted margarine together and spread on top of casserole. Bake at 350° for 20 to 30 minutes.
Melt Hershey bars just until melted (about 2 minutes in the microwave does it). Allow chocolate to cool so that it can still be stirred but is no longer hot. Whip the whipping cream until it makes fluffy peaks. Fold the chocolate into the whipping cream until evenly mixed together. Pile mixture into the pie crust and refrigerate at least 3 hours.
Mix together first 4 ingredients, add dry jello and strawberries. Bake at 350° for 30 to 35 minutes, or until done. Punch holes in cake with large fork. Pour icing over cake while hot. (Note: The longer this cake sets the better it tastes.)
Combine first 4 ingredients. Make tiny meatballs. Brown in little grease in Dutch oven. Remove meatballs and cook chopped onions until done. Add tomato sauce and enough water to make as thin as you like and add meatballs and cook for 30 minutes to 1 hour. Serve over cooked spaghetti.
Let lima beans and broccoli thaw; add rest of ingredients and mix. Pour into lightly buttered baking dish. Melt margarine and pour over cereal. Spread on top of vegetable mixture. Bake in a 350° oven for 45 minutes.
Bring first 3 ingredients to a boil and remove from heat. Add peanut butter, peanuts and cornflakes. Mix well. Press into a 9 x 13-inch greased pan. Melt chocolate bits and butterscotch bits in a double boiler. Spread over bars. Cool and cut.
Mix all ingredients except hash browns. Stir in potatoes. Top with 2 cups corn flakes mixed with 1/2 cup melted butter. Bake at 350° for 45 minutes (uncovered). Cover and bake additional 15 minutes.
Pan-fry chicken, coated in flour mixture (flour, salt, paprika and pepper). Mix soup, sour cream and mushrooms together well. Place cooked chicken in a casserole dish and pour soup sauce all over. Bake 1 hour at 350°. Sprinkle on grated cheese and just put back in oven until cheese bubbles.
Mix together all ingredients; store in refrigerator. Use over cream cheese, with crackers or as a glaze for roasted meats.
Cut shortening into dry ingredients. Add caraway seed (or one cup currants). Mix well. Make well in center. Pour sponge into well and mix lightly as for bread. Use more warm milk if necessary. Let rise again until doubled in bulk and form into buns. Let buns double in bulk. Bake at 350° for 35 to 45 minutes.
Blend first 5 ingredients together. Blend next 4 ingredients together, then blend both together. Put in greased loaf pans and bake about 1 hour at 350°. Makes 2 large loaves or 5 mini loaves.
Beat shortening until creamy. Add sugar, beaten eggs and then dry ingredients. Add bananas and nuts. Bake in loaf pan (divide into 2 loaf pans for best results) at 350°.
Combine the first 3 ingredients. Boil for 2 minutes and stir constantly. Add remaining ingredients; stir in well. Drop by spoonfuls on paper. Cool.
Bake potatoes until soft. Heat oven to 475°. Cut each potato lengthwise into halves. Scoop out potato, leaving 1/4-inch shell. Brush outsides and insides of potatoes with margarine. Place shells, cut side up, on ungreased cookie sheet. Bake, uncovered, until edges are brown (15 to 20 minutes).
Mix ingredients in order. Beat well. Bake in greased and floured pan. Bake at 350° for 40 minutes.
Cook cabbage wedges in a heavy saucepan in a small amount of boiling, salted water for 10 minutes or until tender; drain. Arrange in a 9 x 13-inch baking dish. Saute green peppers and onions in butter in saucepan until tender. Blend in flour, salt and pepper. Add milk. Cook until mixture is thick and bubbly, stirring constantly. Pour over the cabbage. Bake at 375° for 20 minutes. Combine mayonnaise, cheese and chili sauce in a bowl; mix well. Spoon over wedges. Bake for 5 minutes longer. Serves 8.
Mix all together, Cool Whip last. Put in refrigerator. Cool well before serving.
Fry, mash and drain hamburger. Grind onions and garlic cloves. Add tomatoes, tomato paste, red pepper and salt. Cook slowly for 3 hours. Last half hour, add 1 small can mushrooms (optional). Top with Parmesan cheese. Makes enough sauce for 1 1/2 pounds of spaghetti.
Preheat oven to 400°. Grease 2-quart casserole dish. Combine all ingredients in order given. Place in dish. Bake for 15 minutes. Reduce heat to 350°. Continue baking for an additional 45 minutes. Makes 6 to 8 servings.
Mix eggs, milk, salt and pepper together. Layer 6 slices bread, 1/2 of cheese, 1/2 of sausage, 6 slices of bread and rest of mixture over all. Bake 1 hour at 350°.
Place chicken pieces in frypan. Add cherries, wine and marmalade. Heat to boil. Turn down and simmer for 1 hour. Baste occasionally with sauce.
1990 state award winning pie for the Crisco All-American Pie Bake Off.
Beat eggs until lemon colored. Beat in sugar and oil. In large bowl add egg mixture, vanilla and zucchini to dry mix. Pour batter into 2 well greased and floured loaf pans. Bake 1 hour and 20 minutes or until done. Bake at 350°.
Melt butter over low heat. Blend in sugars, eggs and peanut butter. Mix until smooth. Add oats, soda, raisins and chocolate chips. (Mixture will be sticky.) Bake at 350° for about 15 minutes.
Combine all ingredients and roll into roll and refrigerate until cold. Slice and bake in greased cookie sheet in 350° oven until done.
Bring 6 1/2 cups stock and bay leaf to boil in large saucepan. Add wild rice. Reduce heat, cover and simmer for 30 minutes. Add long grain rice; cover and cook until both rices are tender and stock is absorbed, about 20 minutes more. Transfer to large bowl.
Beat butter and shortening in a large bowl until the mix is light and fluffy. Add powdered sugar, 1 cup at a time, beating the mixture between each cup. Add vanilla; mix well. Add 2 tablespoons milk and beat quickly until icing is light, thick and fluffy. For smoother icing, add more milk. Add food coloring and mix until desired color.
Place nuts, vanilla, margarine and chocolate chips into large bowl. Combine sugar, marshmallows and milk in saucepan and bring to a boil.	Boil for 5 minutes, stirring constantly. Pour hot mixture over contents of bowl. Stir until chips are melted. Pour into buttered	pan or dish.	To make peanut butter fudge, add 2/3 cup peanut butter.
Grease long casserole dish. Crumble 1/2 box crackers, add sliced chicken and sliced water chestnuts. Blend soups and sour cream; pour over chicken and chestnuts. Add remaining box of crackers crumbled. Cut oleo over top. Heat at 350° for about 30 min.
Heat oven to 375°. Lightly grease baking sheet with shortening. Combine shortening, egg, milk, vanilla and brown sugar in a large bowl. Beat at medium speed until well blended. Combine oats, flour, baking soda, salt and cinnamon into the creamy mixture at a low speed, just until blended. Stir in raisins and nuts. Drop rounded teaspoonfuls of dough 2 inches apart into a baking sheet. Bake for 10 to 12 minutes or until lightly brown. Cool 2 minutes on a cooling rack.
Cook sugar, flour, egg yolks and pineapple juice until it becomes a glaze or boils. Let cool. Add drained pineapple, marshmallows and whipped cream. Chill.
Cook corn and tomatoes separate. When done, mix together. Cook onions, peppers, lima beans, okra, carrots, green peas and hot pepper together. When done mix all together. Add salt and sugar. Simmer 20 minutes and seal in sterilized jars. When you decide to eat soup, cook 4 or 5 potatoes and 2 onions until tender. Add a quart of canned soup and a pint of canned tomatoes. Bring to a boil and then simmer for 20 minutes. Season as desired. Bacon or fatback seasoning is very good.
Place chicken in large skillet. Combine in bowl, catsup, Coke and lemon juice. Stir and pour over chicken. Cover and simmer one hour or until chicken is tender.
Combine potatoes, celery, onion, water and salt in a large Dutch oven. Simmer covered about 20 minutes or until potatoes are tender. Mash mixture a few times with a potato masher, but leave some vegetable pieces whole. Stir in remaining ingredients. Return to heat and cook, stirring constantly, until soup is thoroughly reheated.
Fill large pot 1/3 full of water. Bring water to boil. Add crab boil and potatoes and boil 5 minutes. Add rest of ingredients in order, letting stew boil 5 minutes between each addition. As soon as shrimp turn pink, it's ready to eat. Feeds 12.
In a saucepan, fry garlic in oil until it is golden brown. Add the tomato sauce and water; cook for about 10 minutes. Add beans; stir gently and continue to simmer. Cook ditalini al dente; drain and add to bean mixture. Stir. Serve immediately. Serves 4.
Boil chicken; take off bone and cut into pieces. Add all ingredients together. Bake for 25 minutes at 450°.
Cook meat and onions until done in skillet. Mix meat and onions, corn, soup, sour cream, pimento and salt. Pour over cooked noodles in baking dish. Top with bread crumbs. Cook 30 minutes at 350°. If crumbs brown too fast, cover with foil.
In a bowl, combine all ingredients and mix by hand. Bake 1 hour and 10 minutes at 375°.
Combine flour, sugar, cinnamon and nutmeg; cut in the butter until crumbly. Sprinkle over filling and bake in hot 350° oven until brown, about 15 minutes.
Put butter in 8-inch square microsafe baking dish. Cook on High for 1 minute or until melted. Stir in crumbs and sugar and mix. Pat mixture firmly and evenly in bottom of dish. Cook on High for 2 minutes. Cool partially; mix coconut, milk and nuts. Spoon carefully over graham cracker crust. Cook on High for 3 minutes; rotate dish one half turn once during cooking. Sprinkle with chocolate bits. Cook on High for 1 minute. Spread melted chocolate over coconut. Cool then cut.
In butter, saute onion and carrots until tender over medium heat. Cook potatoes until tender, then add onion and carrots, including butter to cooked potatoes. Over medium heat, add enough milk to cover potatoes and add flour; stir. Cook 30 to 45 minutes, then add cheese and salt and pepper to taste. Cook until cheese is thoroughly melted. Makes 6 to 8 servings.
Mix the first 5 ingredients together, then shape in loaf and put in fridge overnight. Slice and fry. Put in a casserole dish. Pour over a mixture of the mushroom soup and milk or water. Simmer for 1 hour in oven at 325° to 350°.
Preheat oven to 400°. Divide each crescent roll into 3 sections. Wrap each section around miniature hot dog. This should make 48. Bake until golden brown. Serve with mustard.
In a bowl with mixer at medium speed, beat margarine, peanut butter, sugar, brown sugar, eggs and vanilla until fluffy. At	low speed, beat in flour, baking powder, baking soda and salt. Shape into 1-inch balls; roll in sugar. Place 2-inches apart on ungreased cookie sheets. Bake in 350° oven for 12 to 15	minutes or until browned. Immediately press kisses into cookies. Cool. Store in an airtight container. Makes 6 dozen.
Combine sugar, corn syrup and honey in Dutch oven; bring to a boil, stirring constantly. Remove from heat; add peanut butter, stirring until blended. Stir in cereal; drop by tablespoon onto waxed paper. Let cool. Yields 4 dozen.
Blend until smooth all the ingredients. Pour in 1 (8 ounce) package Cool Whip. Pour into graham cracker crust and freeze until ready to eat.
Spread peanut butter evenly on crackers; set aside. Melt chocolate candy coating slowly in top portion of double boiler. Dip prepared crackers in coating and place on baking sheet lined with waxed paper. Refrigerate until set.
Layer the twinkies in a 9 inch square pan. (They just fit so do not eat any.) Peel and slice bananas, arrange slices on top of twinkies. Prepare vanilla pudding, spread over bananas. Spread whipped topping over bananas and pudding. Refrigerate for at least 2 hours or overnight.
Place chicken and cheese in a greased pan. Sprinkle with salt and pepper. Top with sauerkraut. Pour salad dressing evenly over cheese. Cover with foil and bake at 325° for about 1 1/2 hours or until fork-tender. Sprinkle with chopped parsley to serve. Makes four servings...Good!
Mix and melt Karo syrup, peanut butter and sugar together in pan over low heat until smooth. Add Rice Krispies and mix together. Spread in a 9 x 13-inch pan and cool for 30 minutes. Melt chocolate and butterscotch chips together in microwave for 2 minutes. Stir until smooth and spread over Rice Krispies mix.
Mix all ingredients in large mixing bowl. Bake at 350° for about 1 hour. Place iron skillet of water on bottom rack under cake while cooking.
Mix margarine and crumbs. Line a 9 x 13-inch pan with mixture. Mix butter (melted), eggs and powdered sugar. Put on top of crumbs. Put on layer of bananas. Put on layer of pineapple. Top with Cool Whip.
Mix together first three ingredients and let set for 1 hour. Stir often. Add flour, nutmeg, salt, cinnamon and baking soda to apple mixture. Add oil, vanilla and eggs. Mix well by hand. Pour into a greased tube pan. Bake at 350 degrees for 1 hour and 15 minutes.
Slice and cook carrots. To cooked carrots, add onion and pepper. Add remaining ingredients. Allow flavors to blend several hours before serving. This relish will keep several weeks in refrigerator.
In a hot pan, pour vegetable oil and stir-fry the leek and shiitake mushroom. Add beef, and cook until done. Mix sugar, soy sauce, and butter until well blended. Pour over beef mixture. Serve cooked rice in a bowl and pour this over the rice. You can also put 1 tablespoon butter on top too.
Boil the raisins and water for 5 minutes. Cool and stir in the baking soda. Cream the sugar, shortening or oleo, vanilla and eggs. Add the cooled raisin mixture, flour, cinnamon, nutmeg, salt and baking powder. Nuts can be added. Drop by spoonfuls onto greased pan. Bake at 375° for 10 to 12 minutes. Should be a soft cookie.
Cream the sugars and oleo. Add oil, peanut butter and egg. Add soda in milk. Add flour and salt. Stir in chips. Roll into balls and bake on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Prepare Kool-Aid according to package directions, then freeze. Combine orange juice, lemon juice, ginger ale and tea in a bowl. Add the fresh strawberries. Add the frozen Kool-Aid just before serving. Add water to taste if too sweet. Makes 60 servings.
Cream shortening and sugar well. Add egg; beat thoroughly. Add banana and buttermilk. Sift together dry ingredients and add, then add nuts. Bake in greased loaf pan at 350° for 45 minutes or until well done.
Crumble sausage and brown. Mix all ingredients together. Pour into buttered Pyrex dish (8 x 11 1/2 x 2-inches). Bake at 350°, uncovered, about 35 to 40 minutes.
Cook meat and onion until lightly browned. Combine all ingredients in casserole. Bake at 325° for 1 1/2 hours, or until brown.
Prepare pudding and pie filling mix as directed. Cool. Pour into shell. Chill. Drain blueberries, saving 1/2 cup syrup. Mix sugar and cornstarch in quart pan. Stir in the 1/2 cup syrup gradually until smooth. Cook and stir over medium heat until thick and clear. Take off heat. Stir in butter, lemon juice and berries. Cool. Spread on pie; chill until firm. Top with sweetened, whipped cream if desired.
In a large, shallow baking dish, place chicken and set aside. Mix soup, wine and mushrooms and pour over chicken. Bake in 350° oven about 1 hour or until fork can be inserted with ease. Remove chicken to heated serving dish. Add sour cream to liquid in baking dish. Heat, stirring constantly. Do not boil.
Melt butter. Beat together with sugars, vanilla, peanut butter and eggs. In separate bowl, combine flour, bran, oats and baking soda. Stir mixture into butter mixture.
Mix soups, rice and water. Put mixture into a 9 x 13-inch cake pan. Place chicken breasts on top of mixture. Bake at 350° for 1 1/2 hours.
Place beans in a Dutch oven; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and discard liquid. Return beans to pan and set aside. In skillet, cook bacon until crisp. Drain, reserving 2 Tbsp. of drippings; set bacon aside. Saute onions, and gizzards if desired, in the drippings until onions are tender and the gizzards are browned. Add water, garlic, salt, marjoram, bay leaf, pepper, bacon, and onion mixture to beans. Cover and bake at 350° for 3 hours or until beans are tender. Discard bay leaf. Stir in sausage and tomato sauce. Toss bread crumbs and margarine; sprinkle over top. Bake, uncovered, for 25 minutes longer or until golden. Yields 10-12 servings.
Cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients and add to creamed mixture; mix well. Stir in pecans. Drop from teaspoon onto ungreased cookie sheets. Bake at 375° about 10 minutes or until lightly browned. Yields about 48 cookies.
In large bowl, combine cake mix, pudding mix, water and oil. Beat at medium speed for 2 minutes. Add eggs, one at a time, beating well after each. Pour 2/3 of batter in Bundt pan (well-greased). Mix remaining 1/3 batter with chocolate syrup and pour evenly over lemon mixture. Bake at 350° for 1 hour and 15 minutes. You could use any mixes, yellow, etc.
Layer ingredients. Take out of refrigerator 1/2 hour before serving and mix up.
Mix cookies, cream cheese, powdered sugar and butter until smooth. Mix pudding and milk, then add Cool Whip. Add cream cheese mixture. Layer cookies and pudding. Add a few gummy worms. Use flower pot and flower scoop to serve.
Combine all ingredients except butter. Pour into well-greased casserole. Bake one hour at 350°.
Cube the cake. Add boiling water to Jell-O; stir until dissolved. Add strawberries and ice cream; mix well and pour over cubes of angel food cake. Ice with whipped cream.
Heat oven to 375°. Combine first 5 ingredients. Beat at medium speed until blended. Add egg and beat until blended. Combine flour, salt and	baking soda and add to creamy mixture. Mix until blended. Stir in M&M's or butterscotties. Drop heaping teaspoons	about 2-inches apart onto ungreased baking sheet. Bake at 375° for 7 to 8 minutes. Makes about 3 dozen.
Tear chicken into pieces and add other ingredients. You may add a little water if too thick. Simmer until onions are soft. Serve over rice.
Cook all ingredients uncovered in large pot over medium heat without water until shrimp are done (approximately 8 to 10 minutes). Remove from heat and cover for 5 minutes. Serve.
Cream sugar and butter together well. Add eggs, buttermilk and flour. Mix well. Divide evenly between 3 pie shells. Bake in 300° oven for 1 1/2 hours or until done.
In large mixer bowl, stir together 3 cups of the flour, the yeast and salt; add water and oil. Beat on low speed of electric mixer 1/2 minute, scraping bowl constantly. Beat 3 minutes at high. By hand stir in enough of the remaining flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic, about 12 minutes (dough should be firm). Place in lightly greased bowl, turning once. Cover; let rise until more than double, 1 1/2 to 2 hours. Punch down; divide in fourths. Cover; let rest 10 minutes. On lightly floured surface, roll each portion to a 12-inch circle. Place each on greased 12-inch pizza pan, forming edges on crust. Bake in 425° oven 10 minutes (crust will not be brown). Remove from oven; cool on pans. Remove from pans; wrap each in foil. Label and freeze. Makes 4.
Boil noodles according to package directions and drain. Saute onion in butter, add cream cheese, egg, Ricotta cheese, basil and pepper. Set aside.
Cook beef and sausage together, stirring often until done. Drain grease. Add broken cheese; stir until melted. Cool. Spread on party rounds. Place on a cookie sheet to freeze and then store in a "freezer-type" container. Bake at 350° for 10 to 12 minutes. Makes 48.
Wash peanuts thoroughly in cool running water to remove any grit from the surface of the shell. Place nuts in a stockpot and cover with a brine solution of 10 ounces salt to 1 gallon of water. Add optional flavors, if desired. Use adequate solution to completely submerge the peanuts. Bring peanuts to a rolling boil and cook for 1 hour. Taste test to determine if the nuts are cooked to a texture you prefer. If done, remove from stove. If still crunchy to your taste, continue boiling and checking every 15 minutes, until desired texture is reached. When cooked, serve immediately or allow to sit in the hot brine to increase the salty taste. The longer they sit, the saltier they get. When a desired level of saltiness is achieved, remove peanuts from the water and serve.
Cook first 3 ingredients in crock-pot until tender. Remove from pot and shred or chop. Return to pot and add remaining ingredients. Serve on hot buns.
Mix first 3 ingredients. Add enough water to pineapple juice to make 1 cup. Chill mixture until thick. Whip until fluffy. Add cream cheese. Mix thoroughly. Add celery, nuts and pineapple. Let stand in the refrigerator 1 hour, then whip in 1/2 pint whipping cream.
Combine all ingredients in container of electric blender; finish filling with ice. Process until smooth. Yields 5 cups.
Combine all ingredients, except eggs. Add eggs, beating in one at a time. Pour in unbaked pie shell and bake for 1 hour at 325°.
Separate eggs and add 2 tablespoons milk to the yolks. Place remainder of milk in a double boiler, add the washed raisins and cook over hot water for 10 minutes.
Melt chocolate chips and spread over prepared graham cracker pie crust. Cream together powdered sugar and cream cheese. Add vanilla to taste. Add peanut butter; fold in Cool Whip. Spread over cooled chocolate. Chill at least 1/2 hour before serving.
Add hot white sauce gradually to beaten egg yolks, stirring constantly. Add crab meat and heat through. Add mustard, lemon juice, Worcestershire sauce, cayenne and mushrooms and put in oiled crab shells. Sprinkle lightly with buttered crumbs and parsley and brown in 450° oven for 15 minutes. Sprinkle lemon juice over top and serve. Serves 6.