HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put in a pan large enough to hold all and allow stirring. Heat in open pan until all ingredients blend and are rich in golden color. Can be canned in hot water bath for 15 minutes.
Brown sausage and drain. Mix eggs, bread cubes, milk and cheese together until bread cubes are saturated. Add browned sausage. Place in a 9 x 13-inch pan. Allow mixture to set in refrigerator overnight. Bake in a 350° oven for 45 minutes or until golden brown.
Beat butter, sugar, eggs and vanilla together until fluffy. Sift flour, baking powder, soda and salt together. Beat into mixture. Stir in rolled oats. Drop on cookie sheet. Bake at 375° for 10 minutes until brown.
Boil rice until fluffy. Saute onion and bell pepper in butter. Add soup, lemon juice, pepper and garlic salt. Stir and add to rice. Add shrimp and parsley. Mix and place in greased baking dish. Sprinkle with grated cheese on top. Dot the top with butter. May decorate with parboiled bell pepper rings if desired. Bake at 350° for 30 to 40 minutes.
Make stuffing according to package directions (reserve some for topping). Pat in bottom of 9 x 13-inch pan. Layer chicken on top. Mix sour cream and soup together; spread over chicken. Sprinkle reserved stuffing mix on top. Bake at 350° for 30 minutes or until hot.
Cream eggs, sugar and oleo. Add molasses, coffee with soda dissolved in it and vanilla. Add dry ingredients. Drop by teaspoon on greased tray. Bake 12 to 15 minutes at 350°.
Brown ground meat with onions, salt, and pepper. Cook until done and drain. Add tomatoes and let cook about 15 minutes. Shred both cheeses.
Mix soup and sherry. Saute butter and mushrooms until brown. In large casserole dish, layer 3/4 of cream sauce, 1/2 of the cheese, add mushrooms and eggs, remaining sauce and then top with remaining cheese. Place under broiler until golden brown and bubbly. If made ahead of time, refrigerate. Then bake in preheated oven (350°) about 30 to 40 minutes. Great for a brunch.
Mix all together. Put about a teaspoon of dough on a waffle iron. Place on medium heat, one in each section, and bake for 1 minute. Frost, if desired.
Preheat oven to 350°. Lightly grease an 8-inch pan. Combine butter and cocoa in heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat; stir in sugar, egg, flour, buttermilk and vanilla. Mix until smooth. Spread evenly in pan. Bake 25 minutes. Do not overbake. Remove from oven. Sprinkle marshmallows, walnuts and chocolate chips over the top. Bake for 3 to 5 minutes or until topping is melted.
Preheat oven to 375°. Mix all ingredients and bake 10 to 12 minutes.
Spoon sour cream into medium size bowl. Stir in one of the soup mixes. Excellent with your favorite chips or vegies.
For bars, butter a 9-inch pan or for balls, have waxed paper on table. In a 3-quart saucepan, boil corn syrup for 1 minute only, stirring constantly. Remove from heat. Stir in peanut butter. Stir in granola. Work fast as it hardens quickly. Spread or pat in pan or let kids make into balls. (Best to grease hands to make balls.)
Bake cake according to package directions in a 13 x 9-inch pan. Cool. Poke holes in cake and pour 1/4 cup Kahlua over holes. Refrigerate overnight. Cut cake into squares. Layer bottom of dish with cake, then mousse, then Cool Whip. Repeat layering. Sprinkle top of dessert with crushed Skor bars. Chill until ready to serve.
Cube 2 slices of bread in baking dish. Combine chicken and chopped vegetables, salt and mayonnaise. Spread over bread. Crumble rest of bread on top of mixture. Combine milk and eggs. Pour mixture over; cover and chill 1 hour or overnight.
Mix all ingredients together. Instead of layering as in a restaurant, we used ice cream scoop to shape in rows in a baking dish. Sprinkle paprika over each scoop for a nice presentation. Bake 10 to 15 minutes at 425°.
Heat oil in a large skillet. Add chicken and brown well. Season with salt, pepper and paprika; cook for 10 minutes. Cut potatoes in 1-inch cubes. Cut bacon in 1-inch pieces and cook for 5 minutes. Add onions and beef bouillon. Cover and bake at 350° for 45 minutes. Remove cover and bake 5 minutes to brown the chicken. Arrange on platter and garnish with parsley.
Cook noodles according to package directions, almost tender (6 to 7 minutes). Drain. Combine all remaining ingredients except cherries and cinnamon-sugar. Blend well. Stir into hot noodles. Pour half the noodle mixture into large 4-quart baking or roasting pan. Spread cherries over surface. Add remaining noodle mixture. Sprinkle lightly with cinnamon-sugar. Bake at 350° for 1 hour and 15 minutes. Serve hot or cold with sour cream if desired. Makes 12 to 16 servings.
Cream butter and sugar. Add egg yolks, then sour cream, mixing well after each addition. Add soda, flour and vanilla. Beat egg whites until peaks form. Fold into lightly greased and floured tube pan. Place in cold oven and bake at 350° for 1 hour.
Recipe dates back to 1932. Flour (just enough to knead until dough will not stick to hands), will take approximately 4 to 5 pounds flour.
Reserving 2 egg whites for meringue, combine remaining ingredients and pour into pie shell. Bake at 375° for about 45 minutes.
Mix butter and water and bring to a boil. Remove from heat and add flavoring. Stir in flour immediately to prevent lumping. When smooth and thick, add eggs, one at a time. Beat until smooth. Divide in half and spread evenly over each piece of pastry. Bake about 50 to 60 minutes, until topping is crisp and brown, at 350°. Frost when cool.
Cream butter, granulated and powdered sugars until light and fluffy. Beat eggs. Add salt and add to creamed mixture. Add oil and vinegar. Blend well. Sift together flour, soda and cream of tartar. Add to mixture. Take pieces of dough, about the size of a walnut. Roll into a ball and place 1 inch apart on greased cookie sheet. Sprinkle sugar on each ball. Use a glass tumbler with fancy design on bottom. Dip into sugar and press dough flat. Bake at 350° for 8 to 10 minutes.
Dissolve gelatine in cold water. Add to hot broth and mayonnaise. Mix in mustard and horseradish. Add chicken, eggs, peas, celery, olives, pimento and almonds. Pour into a 9 x 13-inch pan sprayed with Pam. Chill at least 8 hours.
Use a pie dish. Spread the bean dip on the bottom. Beat the cream cheese and then spread onto bean dip. Spread chopped chili peppers over cream cheese. Dice the onion and pepper on top according to your taste. Shred cheese and distribute evenly. Bake at 375° for 20 minutes or until cheese is melted.
Mix biscuit mix with honey and pecans. Add water to form soft dough. Knead on lightly floured surface until smooth. Roll out to desired thickness. Cut with floured cutter. Place, lightly touching, on greased cookie sheet. Let stand for 5 minutes. Bake 10 to 12 minutes at 450°. Top with glaze.
Sift together flour, baking powder, salt and sugar. Cut in shortening with pastry blender until fine. Add eggs and blend well. Mix together grated apple, orange rind and milk. Add to mixture and stir to blend just until smooth. Turn into well-greased pan, 9 x 5 x 3-inches. Bake 1 hour at 350°. Cool completely before removing from pan. Slices best 1 day old.
Mix the ingredients and bake at 375° for about 50 minutes in a 9 x 13-inch pan.
Cook bacon; chop fine. Reserve grease. Combine all ingredients, including bacon grease. Place in 8 x 8-inch greased pan. Bake at 300° for 90 minutes until potatoes are tender.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs. Mix until blended. Mix graham cracker crumbs and butter. Press into 8-inch square baking pan, that has been lined with foil. Pour batter over crust. Bake at 350 degrees for 40 minutes or until center is almost set. Cool; refrigerate for several hours or overnight. Cut into bars. Yield: 16 servings.
Saute onion, pepper and celery in butter. Add water chestnuts, shrimp and soy sauce. Flatten biscuits. Put 1 teaspoon of filling into each biscuit and pinch together to close. Put on greased baking pan and bake for 10 minutes at 475°. Serve hot.
Dissolve soda in 1 cup coffee or water. Combine with all other ingredients except powdered sugar and the water or milk used for it. Bake in 2 (9 x 12 x 3-inch) pans. While warm, frost with powdered sugar icing made by combining sugar with a little water or milk until creamy. Cut into squares. This was my mother's recipe.
Combine sugar and oil until creamy. Combine egg yolks and hot water. Add to creamed mixture. Add carrots and mix. Combine all dry ingredients and sift together. Add flour and nuts to creamed mixture. Then fold in stiffly beaten egg whites. Bake in greased angel food pan or 9 x 13-inch pan. Bake at 350° for 45 minutes.
Combine cream cheese, Blue cheese, yogurt, onion and pepper; reserve. Rub each side of beef steaks with garlic. Place steaks on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 5 to 6 minutes. Season with 1/4 teaspoon salt. Turn and broil 3 to 4 minutes. Season with remaining salt. Top each steak with an equal amount of reserved cheese mixture. Broil an additional 1 to 2 minutes. Garnish with parsley. Makes 4 servings.
Mix all ingredients in a bowl. Refrigerate 2 hours. Serve with tortilla chips. Makes 3 cups.
Combine all ingredients and form into a large thick meat loaf or put in a loaf pan. Bake one hour in 350° oven or until brown.
Butter a 9 x 12-inch Pyrex dish and line with graham crackers.
Prepare hamburger, onion and taco seasoning mix according to directions on package. Tear lettuce in a large bowl. Add tomatoes and cheese. Crumble Doritos in the bag. Mix everything together and enjoy. Really good with Ranch dressing.
In medium bowl, beat together eggs, onion soup & salt. Add broccoli & cheese. Pour into greased 9 inch pie plate or quiche dish. Bake in preheated 375 degree oven for 30 to 35 minutes or until knife inserted near center comes out clean. Let stand 5 minutes. To serve, cut in wedges.
Melt butter in large bowl. Add brown sugar, salt and Karo. Microwave 2 minutes. Stir. Microwave 2 more minutes. Add baking soda. Stir. Microwave 1 minute. Pour over popped corn in large brown paper bag. Stir and shake well. Close and turn bag upside down. Microwave 1 1/2 minutes. Shake well. Stir with wooden spoon. Microwave 1 1/2 minutes. Shake well. Stir. Microwave 45 seconds. Shake well. Stir. Microwave 30 seconds. Shake well. Stir. Cool on cookie sheet or foil.
Mix together the eggs, oregano and salt and pepper. Unthaw bread dough 3 hours. Grease an 18 x 12-inch pan. Spread dough to fit sheet. Brush with 1/2 egg mixture. Layer meat and cheese. Roll like a jelly roll. Pinch all ends shut. Brush top with egg mixture. Bake at 350° until brown, 35 minutes. Serve hot. Cut in slices. Top with spaghetti sauce.
Boil 2 bags of rice as instructed on box. While rice is cooking, lightly brown sesame seeds in peanut oil, then set aside. Chop green onions and grate carrots. When rice is cooked, remove bags from water and drain. Break chicken into small pieces and add to sesame seeds in oil. Add rice, chopped green onions, bean sprouts, mushrooms and grated carrots. More oil can be added. Add soy sauce to taste. Use 1 bag of rice for 2-3 servings.
Mix first 4 ingredients and make balls. Mix next 4 ingredients, pour over balls. Bake, covered with foil, 1 hour at 350° then, uncovered, for 30 minutes.
Brown ribs on all sides. Melt margarine in pan. Add onion and brown lightly. Add remaining ingredients and cook slowly until flavors are blended, about 15 minutes. Pour sauce over browned ribs. Cover tightly and bake at 350° for 1 1/2 to 2 hours or until done. Serves 6 normal people.
Mix first 7 ingredients together. Spread in a 9 x 13-inch pan or dish.
Saute onions. Add remaining ingredients, except for biscuits. Mix well. Pour into 9 x 13-inch casserole dish. Place biscuits on top of beans and meat mixture.
Beat together the egg, juice or milk, oil and vanilla. Add flour, sugars, baking powder, salt and apple. Mix all ingredients. Fill muffin cups. Sprinkle tops of muffins with cinnamon and sugar. Bake at 400° for 20 minutes. Makes 12 large muffins.
Cream margarine and sugars. Add eggs and vanilla. Sift flour, salt, soda and baking powder. Stir in by hand. Fold in pecans, corn flakes and oatmeal. Bake at 375° until lightly browned.
Cook noodles until tender; drain well. Saute beef, onions and celery in butter over medium heat. Put meat mixture and noodles in two layers in a 2-quart casserole dish. Combine soup, milk, salt and pepper and pour over beef and noodles. Cover and bake 1 hour at 325°. Sprinkle with cashews and cook for 10 minutes more.
Heat oil (2 inches deep). After you mix batter, pour it into the hot oil, moving it in a circular motion then in a crisscross pattern until you have made a cake about the size of a small doughnut. When lightly browned, remove from oil and drain on paper towel. While hot dredge them in powdered sugar.
Brown hamburger and onion. Mix beans and barbecue sauce into the browned mixture. Put into deep dish (baking dish). Cut biscuits in half and place around the side of dish on top of the mixture. Sprinkle cheese on top and bake at 325° until done.
Cut potatoes and onions into 1/4-inch slices. Alternate slices, slightly overlapping, in a single layer in a 13 x 9 x 2-inch baking dish. Combine margarine, garlic, salt, pepper and celery seed; drizzle over potatoes and onions. Cover and bake at 400° for 40 minutes. Sprinkle with the paprika and bake uncovered for 20 additional minutes.
Mix flour, onions and seasoning. Put butter in pan or foil. Sprinkle flour mixture on both sides of meat. Use plenty of butter. Wrap in foil. Bake 4 hours at 350°. Turn every 20 minutes or so.
Mix together all ingredients well. Makes 1 quart dry mix. Put desired amount of mix into cup; add boiling water and stir.
Drain marinated chicken and mix well with other ingredients. (Rice is optional and may be used to stretch recipe.) Serve with hot rolls and a dessert for a luncheon.
Mix melted butter, sugar, eggs and vanilla. Mash bananas. Add baking soda to mashed bananas and mix. Add banana mixture to butter mixture. Mix in flour. Beat 350 strokes. Bake at 350° until golden brown.
Crumble cookies in a blender or food processor. Divide cookies into 3 equal portions. Using a mixer, cream together the cream cheese, butter and powdered sugar. Set aside. Mix the milk and pudding. Add whipped cream. Combine the two mixtures. Layer 1/3 of the cookies, half of the mixture, 1/3 of the cookies and the other half of the mixture. Sprinkle the rest of the cookies on top. Refrigerate overnight.
Cream butter and sugar. Add well beaten eggs. Sift dry ingredients together and add to mixture. Add milk and vanilla. Roll tissue thin on floured board. Cut cookies. Bake in a 350° oven about 10 minutes.
Place chocolate chips in large, grease-free bowl, preferably stainless steel. Heat whipping cream in small saucepan over low heat until bubbles start to form on top. Do not boil! Add to chocolate chips and beat until melted. Beat for about 5 minutes after they have melted until starting to thicken. Refrigerate until very cold. Using a melon baller or teaspoon, scoop out 1 teaspoon at a time. Roll in palms until ball forms. They will be uneven. Don't worry, that is how good truffles look. After rolling into balls, dip in cocoa until thoroughly covered. Put in waxed paper lined boxes and keep refrigerated. May be frozen, but they become soggy if frozen longer than a week.
Boil potatoes and eggs. (Dice and peel potatoes before boiling.) Cook until potatoes are soft. Drain. Add chopped onion, relish, mayonnaise, mustard (to taste), paprika and eggs. Salt and pepper to taste. Garnish with paprika on top. Serve warm or refrigerate and serve chilled.
Mix together and spread on tiny slices of party rye bread. Bake at 350° for 10 minutes.
Blend all ingredients and allow to rise until doubled. Mold into your lifestyle. Bake with kindness. Serve everyday. Guaranteed to bring a smile to the face, a light to the eyes and a compliment to the cook.
Place spinach on bottom of baking dish. Wrap chicken breast around a piece of cream cheese. Place seam side down on spinach. Mix soup, sour cream and wine together. Pour over chicken. Sprinkle with Mozzarella cheese. Cover and bake at 350° for 40 to 45 minutes or until chicken is done.
Beat together ingredients, except pecans. Mix in pecans. Pour in pie shell. Bake until set and pie shell is browned at 375° for 40 to 50 minutes.
Brown beef in small amount oil. Add water, tomatoes and beef and vegetable bouillons. Simmer 1 hour, more if needed. Add vegetables and seasoning. Simmer 1 hour or until vegetables and meat are done. Great for unexpected company and nourishing too.
Beat eggs well, but do not overbeat. Add sugar and Karo. Melt margarine and add to egg mixture with salt and vanilla. Mix well and add pecans.	Put in unbaked crust and bake at 400° for 15 minutes; then at 350° for 35 minutes or until done.
Saute onions in margarine. Stir in milk and cream cheese until smooth. Add all other ingredients over low heat. Transfer to hollowed out dark bread and serve dip with bread pieces. Serve warm.
Grate cheese. Mix all ingredients together by hand. Add garlic to taste. Refrigerate to harden. Shape into ball. Roll in nut pieces. Wrap and chill in refrigerator. Much better flavor if made a day or two before serving.
In a saucepan, melt margarine and chips. Stir in graham cracker crumbs and pecans. Press 1/2 of mixture in greased 9 x 13-inch pan. Mix cream cheese, milk, vanilla, and egg. Pour over graham cracker crumbs. Top with remaining crumbs. Bake at 350° for 25 to 30 minutes. Chill before serving.
Skin, bone and halve chicken breasts (or use boneless). Poach and cool. Cut into bite size pieces and reserve. Cook noodles in 4 quarts boiling water until very al dente. Drain and toss in large bowl with 1/2 cup soy sauce, then peanut oil. Cool to room temperature, stirring occasionally, to coat thoroughly.
Combine all ingredients in a blender. Let stand several hours for flavors to permeate. Serve with pita bread.
Combine bananas, lemonade and orange juice in blender and blend until smooth. Combine other ingredients except lemon-lime soda. Mix well and freeze. Thaw until mushy, add soda and serve. Makes 6 quarts.
Drain tuna. Whirl oatmeal in blender to a fine grain. Chop onion in blender. Mix with tuna and egg. Shape into 4 patties and deep fry to golden brown.
Mix all ingredients together and place in pan. Bake 35 minutes at 350°. Serve with Cool Whip.
Mix good and put in Pyrex long dish. Bake at 350° for 1 1/2 hours or until lightly golden brown.
Mix all ingredients, but the buttered bread crumbs. Place in buttered casserole dish. Add the buttered crumbs on top. Bake at 350° for 20 minutes.
Core and cube apples. In a large bowl, combine apples, celery, nuts and raisins. In a small bowl, blend together remaining ingredients. Pour over apple mixture; toss lightly with fork until apple pieces are well coated. Serve on crisp greens. Garnish with apple wedges, if desired. Yield: 6 to 8 servings.
Mix cake mix, sugar, cooking oil and apricot nectar. Mix well. Then add eggs and beat about 2 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 50 minutes.
After cleaning wild game wash thoroughly in cold water. Soak 4 to 5 hours in a solution of 1/2 cup salt, 1/4 cup baking soda and 6 quarts water, making sure meat is well covered. You may soak another 4 to 5 hours in 1 cup vinegar to 6 quarts of water. This takes the wild taste out. A young deer has a stronger taste than squirrel or rabbit so when cooking use garlic, onions and/or a few potatoes. Use your favorite seasonings on wild game.
Place beans and garlic powder in a saucepan. Bring to a boil; simmer 5 minutes. Drain. Stir together milk and mushroom soup. Alternate layers of beans, soup and cheese. Begin with beans and end with cheese. Top with crackers. Bake at 350° for 30 minutes, or until thoroughly heated. Yields 6 to 8 servings.
Remove cabbage leaves from head and boil in salted water until soft. Rinse with cold water. Drain. Combine first 6 ingredients. Mix. Spoon meat onto each leaf. Roll. Put toothpick to keep together. Put in large pan. Add one quart of tomato juice, sugar and salt to taste. Bake 1 hour slowly.
Peel carrots and cut in 1/2-inch slices. In a saucepan, place water. Add sugar and salt. Bring to a boil. Add carrots and cook, covered, for 10 minutes or until just tender. Drain. Keep carrots in a warm dish. In a small skillet, saute almonds in butter over medium heat. Stir and cook 3 to 4 minutes. Pour almond and butter mixture over carrots and mix.
Mix together and store in a jar. Use 2 teaspoons per 6 ounce serving. Serve hot or cold.
Chop vegetables. Stir in the salt. Let sit for at least 3 hours (or longer). Drain as much of the brine off as possible. Add sugar, vinegar and spices. Mix well. Let boil 3 minutes. Pack 1/2-inch from top of jars. Process in water bath 5 minutes.
Combine cornstarch, gelatin, and sugar. Then add water and food color. Cook until thick. Cool. Add strawberries and pour into baked pie crust. Refrigerate until cold. Top with whipping cream, if desired.
Cook broccoli according to package directions and combine all ingredients except crumbs and butter. Place in buttered 13 x 9-inch casserole dish. Sprinkle with crumbs and dot with butter. Bake for 45 minutes at 350°. Serves 12.
Mix all ingredients together (except nuts). Roll in a ball or log; cover with nuts. Chill. Serve with choice of crackers.
Marinate chicken overnight. Roll in bread crumbs and bake in dish with melted butter on top. Bake at 350° for 1 hour or until chicken is done.
Cook soup, onion, chilies and 3/4 can chicken broth, stirring often. In an 8 x 8 x 2-inch dish, place a tortilla in each corner. Top with some chicken, cheese and enough soup to moisten tortillas well. Repeat this layer order until dish is filled. Top with cheese. Bake at 350° for 30 minutes.
Blend cake mix, pudding mix, water, eggs and oil in a large bowl. Stir in coconut and nuts. Pour into 3 greased and floured 9-inch layer pans. Bake at 350° for 35 minutes or until cake springs back when touched. Cool 15 minutes in pans, remove from pans. Frost with Coconut Cream frosting.
Mix flour, sugar, baking powder, baking soda, salt and vanilla. Add mixture of shortening, 1/3 cup buttermilk and mashed very ripe bananas. Beat 2 minutes, then add 1/3 cup more buttermilk and eggs. Beat well. Bake in greased and floured pan for 30 minutes at 350°. Frost with traditional buttercream frosting when cool.
Dissolve jello in 2 cups hot water. Cool by adding ice. Tear angel food cake apart and pour jello over it. Mix condensed milk with 1 1/2 cups water; add instant pudding. Beat cream and fold into pudding/milk mixture. Layer cake, peaches, bananas and cream. Chill.
Sift together sugar, flour, soda and salt. In saucepan, combine butter, water and cocoa, stirring constantly. Bring to rolling boil over medium heat. Add dry ingredients, mixing well. Stir in buttermilk, eggs and vanilla flavoring.
Saute beef, onion and peppers until brown. Drain off fat. Alternate layers of beef, sliced potatoes, carrots and rice. Pour smashed tomatoes over the top. Cover and bake at 350° for 2 hours.
Mix mayonnaise, sour cream, sugar, lemon rind and juice, ginger and salt. In another bowl, mix chicken, grapes, celery and almonds. Add to mayonnaise mixture; blend. Cover. Chill at least two hours before serving. Serve on cantaloupe rings or lettuce. Serves 6 to 8.
Cut beef into small pieces. Set aside. Mix together cream cheese and mayonnaise. Add to the mixture the Worcestershire sauce and dried beef. Shape into a ball and roll in chopped walnuts. Chill at least 2 hours. Serve with crackers.
Place steaks in baking pan. Almost cover with water. Season with salt, pepper, garlic powder, soy sauce and Worcestershire sauce. Broil in oven at 375° until meat is tender.
In 10-inch skillet, brown beef with onion and garlic. Drain off fat. Stir in next 5 ingredients. Bring to boil; simmer 10 minutes, stirring occasionally. Add zucchini. Cook covered 7 minutes or until zucchini is tender. Top with cheese. Serves 4.