HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble sausage in a medium skillet. Cook over medium heat until brown, stirring occasionally. Drain well. Line bottom of a buttered baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients; beat well and pour over sausage. Bake at 425° for 15 minutes or until set. Let stand 5 minutes. Cut into squares and serve. Serves 6 to 8.
Pour the can of peaches into an 8 x 8 oven dish. Evenly sprinkle the cake mix over peaches. Cut the butter into long thin slices and place all over the dry batter. Bake at 350° until the top is golden brown.
In a large pan or wok; fry onions and celery in oil until soft. Fry pork strips. Add cold rice and shrimp. Stir until hot. Season with salt, pepper and soy sauce. Make a light omelet with the eggs (I use Egg Beaters); roll and slice in thin strips. Place rice mixture on a platter or in a large bowl. Garnish with omelet strips, green onions, raisins, nuts and strips of lettuce. Serve hot, using more soy sauce if desired.
Mix together thoroughly. Pour over cut up chicken pieces. Bake 45 minutes to 1 hour at 350°.
Heat oil; add pepper, onion, garlic and mushrooms and saute until tender. Remove vegetables and saute chicken strips until they are tender and begin to brown. Add the wine and broth, tomatoes and spices. Simmer until thick. Serve over pasta.
Bone chicken after cooking. Cut into small chunks and spread into oblong baking dish. Mix soup, sour cream, onion and pepper. Pour over chicken. Crumble the saltine crackers and spread over chicken mixture. Sprinkle poppy seed over top. Bake in 350° oven for 30 minutes or until brown. Serves six.
Blend flour, salt, soda and spices. Set aside. Cream shortening and sugar; add eggs, molasses. Blend in flour mixture. Refrigerate one hour. Roll into 1-inch balls. Dip in small amount of sugar. Bake at 350° on greased cookie sheet for 10 minutes. Store in airtight container when cool.
Mix together all ingredients to make dough. Pull off handfuls of dough and roll between your hands to make long log, 1/2 inch in diameter. Cut log into 1/2-inch strips and roll them over a grater. Place on cookie sheet, laying in a single layer, and put in freezer for several hours, until they are frozen. Boil water in large pot. Put in gnocchis; allow gnocchis to rise. Cook approximately 10 minutes more. Serve with spaghetti sauce and meatballs.
Use a 13 x 9-inch cake pan. Grease and flour cake pan. Follow directions for cake on box. Bake. When done, fill cake with holes.
Cut biscuits in half. Roll each piece in mixture of white sugar and cinnamon. Drop in greased Bundt pan or angel food pan. Melt butter and add brown sugar; pour over biscuits. Sprinkle with nuts, if desired. Bake at 350° for 30 minutes. Remove from pan at once. Pull off and eat like a monkey!
Put rice on bottom of pan, then pork chops and soup mix. Cover well with water. Bake at 350° for about 1 hour.
Mix well and chill at least two hours all ingredients, except French bread and Mozzarella cheese. Slice French bread 1-inch thick. Spread meat on bread and top with Mozzarella cheese. Bake at 415° for 10 minutes.
Cream butter, Crisco and sugar. Add eggs, flour and nutmeg. Mix thoroughly. Knead lightly on floured board. Shape into 1-inch balls and place on slightly greased baking sheet. Bake at 350° for 13 minutes.
Mix ingredients together, except for 3 egg whites. Cook in top of double boiler until thick. Pour into cooked pie crust. Beat and top with the 3 egg whites. Brown.
The night before serving, mix all of the ingredients except paprika. Chill overnight in refrigerator. Just before serving, sprinkle with paprika for color.
Have ready 4 cups vanilla wafer or graham cracker crumbs. Dissolve gelatin, sugar and salt in boiling water. Add lemon rind and juice. Chill until very thick. Add evaporated milk and whip until fluffy.
Mix all dry ingredients. Make 3 wells in dry ingredients. In one well put vanilla, in another well put vinegar and in the last well put oil. Pour 1 cup of cold water over all and mix well. Pour into a 9 x 9-inch lightly greased pan. Bake at 350° for 25 to 35 minutes.
Mix ingredients in order given. Pour into a 9-inch unbaked pie shell. Bake at 350° for 10 minutes. Then turn to 300° for 50 minutes.
Brown meat, drain. Add onion, bell pepper and celery, cook until tender. Add remaining ingredients, mix well. Pour into baking dish and bake at 350 degrees for 30-40 minutes.
Cut off tops of green peppers; remove seeds and membrane. Precook pepper cups in boiling salted water about 5 minutes. Drain; sprinkle inside with salt. Brown meat and onion in hot shortening. Add tomatoes, rice, Worcestershire sauce and salt and pepper to taste. Cover and simmer until rice is almost tender (5 minutes). Add cheese; stuff peppers and stand upright in a 10 x 6 x 1 1/2-inch baking dish. Bake, uncovered, in a moderate oven for 25 minutes, until hot. Sprinkle with more cheese.
Mix onion, celery, rice, carrots and soyameat in large bowl. Put oil, soup, water and broth into saucepan; heat and stir until smooth. Pour sauce over casserole and mix gently. Bake at 350° for 45 to 60 minutes.
Drain peas and add all ingredients. Chill overnight. Serve on a bed of lettuce.
Cream together sugar and shortening then add eggs and vanilla and stir well. Then add flour, cocoa, soda, salt, and buttermilk and boiling water. Bake in sheet pan 350 degrees until done.
Brown meat and onion; drain off fat. Add salt and pepper, green pepper, noodles, tomato soup and corn. Mix well and pour into shallow casserole. Top with cheese. Bake at 350° for 40 minutes. Serves 4 to 6.
Saute ground steak in butter in skillet until brown. Add seasonings and tomato sauce. Simmer for 5 minutes. Add remaining ingredients; mix well. Pour into casserole dish. Bake at 350° for 25 minutes.
Cut cabbage finely. Melt butter in large skillet and saute cabbage until tender, but not brown, about 15 minutes. Season with salt and pepper. Mix together egg, sour cream, sugar and lemon juice. Pour over cooked cabbage. Toss lightly and heat through, but do not boil. Serves 4.
Heat cider and cinnamon stick in large pan. Bring to boil, cover and simmer for 5 minutes. Add remaining ingredients and simmer uncovered 5 minutes more. Keep hot until ready to serve. Yields 20 cups.
Dissolve Jell-O with 1 cup hot water and 1/2 cup cold water and add fruit; let jell. Mix sugar, sour cream and cream cheese. Spread on top of Jell-O mixture. Top with chopped pecans.
In a heavy, medium saucepan melt chocolate and margarine or butter over low heat until melted, stirring frequently. Add milk, sugar and corn syrup. Bring to a gentle boil over medium heat. Boil gently, stirring frequently for 8 minutes or until mixture is thickened. Remove from heat. Cool slightly. Serve warm. To store, cover tightly and refrigerate for up to 1 week. Makes 1 cup.
Cook onion in fat until transparent. Do not brown. Add sugar, tomatoes and corn. Simmer 10 minutes.
Mix all ingredients together and bake 20 to 30 minutes in 400° oven. Use iron skillet.
Combine and beat first 4 ingredients. Place a vanilla wafer in bottom of paper cup cake paper. (If using miniature cups, break wafers up, and use enough to cover bottom.) Fill about 2/3 full. Bake 15 minutes at 350 degrees. Top with favorite fruit pie filling. Keep refrigerated.
Stir all ingredients together. Bake at 425° for five minutes. Then turn oven to 350° for 35 to 40 minutes. Let set a while before serving. Top with ice cream.
Melt butter; stir in stuffing mix. Line bottom of 9 x 15-inch pan. Save enough chunks to sprinkle over top. Mix remaining ingredients. Pour in pan. Sprinkle crumbs on top. Bake at 350° for 45 to 50 minutes.
Drain peaches and cherries, reserving only 1/2 cup syrup from peaches. Prepare Dream Whip according to package directions. Fold cherries, peaches and the reserved peach syrup into the Dream Whip. Add halved maraschino cherries and marshmallows and freeze. Keep frozen until approximately 45 minutes before serving time. (This can be dished up and frozen in cupcake cups, then frozen, then remove only what you need to serve.)
Sift together flour, soda and salt. Blend together Crisco and sugar, creaming well. Add well beaten eggs. Combine milk and vanilla. Add this creamed mixture to the sifted dry ingredients. Place 1/3 of the batter in a second bowl. Add 1 square melted chocolate and walnuts. Spread in a well-greased and floured 13 x 9 x 2-inch pan. Arrange graham crackers over batter in pan. Add chocolate chips to remaining 2/3 batter. Drop by spoonful over crackers and spread to cover. Bake at 375° for 20 to 25 minutes. Cut in squares when cooled.
Cream butter and sugar well. Beat in eggs. Blend well. Add sour cream and beat until smooth. Add flour, baking powder and baking soda to mixture. Add vanilla. Beat slightly. (Batter will be very thick.) Spread 1/2 batter into well-greased 13 x 9-inch pan. Sprinkle 1/2 cinnamon-sugar mixture over batter. Put 1/2 chips over that. Spread remaining batter on top and repeat cinnamon and chip layers. Bake 30 minutes at 350°.
Cut squash in half lengthwise. Boil 1/2, cut side down, for 20 minutes. Scoop out the squash. Mix and place in shell of squash the cooked squash, cheese, grated zucchini, tomato sauce, salt, pepper, garlic powder and basil. Sprinkle with Parmesan cheese. Bake 20 minutes at 350°.
Dissolve jello in boiling water. Stir in frozen concentrate. Place in a punch bowl two trays of ice cubes or a molded ice ring (molded ring is good made with cranberry juice). Pour punch over ice. Slowly pour in chilled ginger ale. Fruit flavored sherbet may be added if desired.
Sprinkle bowl with garlic salt, pepper and Parmesan cheese. Layer lettuce, oranges, croutons and mushrooms. Sprinkle more garlic salt, cheese and pepper. Add another layer of lettuce, mushrooms, oranges and croutons.
Melt butter. Add sugar, salt and molasses. Boil to the hard crack stage. Pour over corn; stir while pouring. Spread in thin layer to cool. Break in pieces.
First, combine jello with boiling water, stirring until dissolved. Second, fold in all at once the thawed strawberries with the juice, the well drained pineapple, the bananas and walnuts. Third, turn half of mixture into dish. When firm, spread with sour cream, using the whole pint. Then add the other half of the fruit jello mixture, that has been slightly thickened. Set until firm. Serve on lettuce. Use a 9 x 13-inch pan.
Pare sato-imo thinly. Rub with salt and rinse well in water to remove slime from surface. Cut all ingredients into bite size pieces. Soak lotus root and burdock root in water immediately to keep from discoloring. Boil konnyaku lightly.
Preheat oven to 475°. Cook spinach according to package directions; drain well (very important). Squeeze spinach to remove excess water. In skillet, cook onion and garlic in margarine until tender, but not brown. Add spinach; heat through. In mixing bowl, combine half of beaten egg, Ricotta, Parmesan and spinach mixture. Divide pizza dough in half. On cookie sheet lined with foil, flatten dough into 2 circles. Don't get too thin! Fill each with half of the spinach-cheese mixture. Pull dough up and over mixture, forming a semi-circle, and pinch well to close. Brush with remaining beaten egg. Bake for 14 minutes. Serve with your favorite marinara sauce. Makes 2 servings.
In an 8 x 8-inch casserole, layer meat and seasoning. Sprinkle onion and cheese over. Put in vegetables, then cover with mushroom soup and top with Tater Tots or hash browns. Bake at 350° for 45 to 60 minutes.
Butter pan. Slice apples in pan. Combine dry ingredients. Add egg and mix until crumbly. Sprinkle over apples. Sprinkle cinnamon over mix. Drip butter over all. Bake at 375° until apples are done and crumb topping is golden brown.
Mix together flour and sugar in mixing bowl. Blend together egg, milk and shortening or oil. Add liquid all at once to flour mixture until flour is moistened. (Batter may be lumpy.) For each pancake, pour about 1/4 cupful batter onto preheated skillet or griddle. Immediately place desired amount of chocolate chips on the pancakes. Bake until small bubbles appear, then turn and bake until golden brown. Serve topped with butter or margarine and your favorite syrup. Makes 16 to 18 pancakes.
Beat egg yolks well. Mix all ingredients cold and cook over boiling water 1 hour, stirring often. Strain. Flavor with vanilla.
Sift together all dry ingredients, except sugar. Set aside. Beat eggs with sugar 2 minutes. Add oil and beat. Add lemon juice. Alternately fold in dry ingredients. Stir in zucchini. Then pecans and raisins. Do not overmix.
Beat oil, sugar and eggs until smooth. Add flour and cinnamon. Stir in pecans. Bake in metal baking pan. Place butterscotch morsels on top of mixture. Bake at 300° to 325° until golden brown.
Fry peppers, onions and garlic in oil until done, adding a little water to keep it soft. Mash with a fork. Add beef; cook until done. Place mixture in a large pot; add all remaining ingredients, except spaghetti. Prepare spaghetti as directed. Add a small amount of olive oil. Drain. Combine sauce and spaghetti in pot or serve sauce over spaghetti on plate. Makes 152 servings.
Preheat oven to 350°. Sprinkle the onions over the bottom of a large, heavy pot or Dutch oven. Place the meat on top of the onions. Cover and bake 1 1/2 hours, adding some stock if the pan juices begin to dry up.
Cream oleo and sugar. Add eggs; mix well. Add the remaining ingredients; mix well. Pour into a 7 x 11-inch greased pan; bake at 350° for 25 minutes.
Position knife blade in processor bowl; add flour and salt. Top with cover and process, pulsing 3 to 4 times or until combined. Add shortening to flour mixture; process 5 to 6 short pulses until mixture resembles coarse meal. With processor running, slowly add water, 1 tablespoon at a time, until dough forms a ball. Cover and chill 30 minutes. Roll as usual. Bake at 425° for 10 to 12 minutes. Yields pastry for one 9-inch pie.
Put a little chicken and cheese in each roll and roll it up. Lay them in a casserole dish. Mix soup and milk together and pour over rolls. Bake at 350° until bubbly and rolls are slightly browned on the top.
Cook chicken and debone it. Cut into pieces. Melt butter in skillet over medium heat. Add chicken and salt, stirring constantly for 3 minutes. Add the rest of ingredients. Cook until vegetables are almost soft. Serve over rice. Serves 8.
Mix the cream cheese with the powdered sugar. Whip the package of Dream Whip with milk and vanilla according to package instructions. Fold the cream cheese with the Dream Whip. Pour the cheese mixture into the graham cracker crust. Put the cooled strawberry mixture on top. Put the pan into the refrigerator for a couple of hours or more to harden.
Combine sugar, syrup and melted butter. Add eggs and beat well. Mix in the nuts. Pour into pie shell. Bake in 375° oven for 40 to 45 minutes.
Brown and drain ground beef. Add all other ingredients. Simmer together 20 minutes. Serve hot with cornbread or bread sticks. Delicious.
Mix butter, brown sugar and egg. Stir in remaining ingredients, adding pecans last. Drop by teaspoon, about 2 inches apart, onto ungreased cookie sheet. Bake for 12 to 15 minutes at 350°.
Combine. Unroll cake and frost with mixture. Roll cake again (without towel) and chill.
Mix baking soda and sour cream by hand and set aside. Mix sugar, margarine and eggs until sugar is absorbed. Mash bananas and vanilla and add to creamed mixture. Slowly add flour and salt. Add pecans. Add sour cream mixture; mix well and pour into greased loaf pan. You can put in small foil pans (3 small). Bake 1 hour at 325° to 335°. Makes 3 mini loaves.
Heat chicken broth and hash browns until potatoes get mushy. Add cream of potato soup. Add pieces of cheese. Keep stirring so it won't stick. Salt and pepper to taste.
Pour melted margarine over sugar; add eggs and vanilla. Sift dry ingredients together and add to mixture. Add pecans. Bake at 350° for about 10 minutes.
Soak washed beans in 2 quarts water for 10 to 12 hours. Add ham bone and cook 3 hours. Add remaining ingredients. Simmer 40 to 50 minutes.
Mix and store in airtight container. Use 1/3 cup mix to 2/3 cup hot water.
In a blender container, place fruit. In proportion of 2 parts ice to 1 part fruit, add ice cubes 2 at a time, processing constantly. Into glass, pour fruit mixture. Add enough club soda to make desired consistency. Garnish with kiwi fruit slices or fresh mint.
Preheat oven to 325°. Spray a 13 x 9-inch baking dish with a nonstick spray.
Boil macaroni until tender; add cottage cheese, sour cream, Velveeta cheese, Cheddar cheese and 1 egg. Mix and put into casserole. Sprinkle Durkee crispy French fried onions on top. Bake at 325° for 40 minutes.
Combine ingredients until blended. Add crabmeat and mix well. Chill. Serve with crackers.
Combine eggs and milk, stir in crumbs, onions, parsley, salt and 1/8 tsp pepper. Add beef and mix well. Pat in a ring in a shallow pan. Bake in a 350° oven for 50 minutes. Spoon off excess fat. Combine catsup, sugar and mustard; spread over meat. Return to oven for 10 minutes.
Heat oven to 400°. In small plastic bag, combine flour and red pepper; coat chicken. Bake 20 minutes. Mix butter, hot pepper sauce and barbecue sauce with orange juice. Pour half of mixture over chicken. Broil 10 minutes. Turn chicken; pour rest of sauce on. Broil again until crisp.
Combine Bisquick, egg, milk, 1/2 cup sugar, oil, nuts and raisins. Pour into buttered 9-inch pan. Top with apples. Combine 2 tablespoons sugar, cinnamon and butter; sprinkle on top. Bake at 375° until done.
Mix stuffing, water and margarine lightly. Spoon stuffing across center of 2-quart shallow baking dish, leaving space on both sides for chicken. Place chicken on each side. Mix soup, milk and parsley; pour over chicken. Cover and bake at 400° for 15 minutes; uncover and bake 15 minutes more or until chicken is done.
Combine all ingredients except vanilla. Beat with electric beater for 4 to 6 minutes. Add vanilla.
Mix all ingredients together. Place meat in a large baking dish and pour the mixture over meat. Cover and let stand at room temperature for 4 hours, turning the meat occasionally. Remove the meat from marinade and drain well. Heat a large skillet over moderately high heat (375°). Sprinkle pan with a small amount of salt and brown meat 5 to 6 minutes on each side. Reduce heat to medium low (225°). Cook ten minutes or to the degree of desired doneness. Cut diagonal slices across grain. This is a family favorite!
Cream the shortening and sugar thoroughly. Add well beaten eggs and salt, also soda dissolved in hot water. Add flour and sour milk alternately, then orange juice, rind, raisins and coconut. Bake at 375° for about 30 minutes in layers.
Mix in blender eggs, oil, and oranges. Add to the dry cake mix. Blend thoroughly. Pour into a lightly greased 9x13 inch pan. Bake at 350° for 25-30 minutes. Mix juice saved from the pineapple and dry pudding together. Fold in the Cool Whip and pineapple. Spread over cooled cake as a topping.
Grease and flour tube pan. Beat sugar, oil and eggs with mixture. Do not use mixer for rest of cake. Add spices and flour; mix well. Add apples and nuts; mix well. Bake for 1 1/2 hours at 325°.
Cut cake in half; scoop out inside of one cake half. Mix strawberries and Cool Whip with cake crumbs scooped from cake half. Fill scooped half with this mixture. Place cake halves together. Ice cake with Cool Whip and serve chilled. Garnish with fresh strawberries.
Sprinkle salt and pepper over potatoes. Heat oil in skillet. Place potatoes, apples, onion, and celery in hot oil. Cook, covered for 20 minutes or until tender, stirring occasionally. Sprinkle with cheese. Serve hot.
Cook hamburger; drain grease. Add beef flavor packets from the Oodles of Noodles to the hamburger; mix thoroughly. Add taco sauce to hamburger mixture. Cook over medium heat until warm. Add hot sauce to taste. Cook noodles; drain. Place noodles on serving platter; top with the hamburger mixture. Sprinkle with cheese. Top with sour cream; serve with tortilla chips.
Pour apple juice, cranberry juice, sugar, bitters, cinnamon and allspice into Crock Pot. Stud orange with cloves. Add to juice mixture. Add rum. Cook on high for 1 hour. Simmer on Low for 4 to 8 hours. Serve warm. Yield: 12 cups.
Combine flour, cream of tartar and salt; set aside. Mix 3/4 cup sugar and Crisco together, then beat in eggs. Dissolve yeast in warm water and let stand until raised with foam on top. Mix together yeast mixture, sugar mixture, milk and vanilla. Add 4 cups flour mixture and mix well. Add 2 cups more flour mixture and mix well. Add remaining flour mixture and mix well again. Turn out onto a floured board and knead for 15 minutes. Put into a large bowl and cover. Set bowl in a warm place until mixture has doubled in size. When double, work down, cover and let sit until double in size again.
In large skillet, heat margarine until melted. Spread sauerkraut evenly over margarine in skillet. Sprinkle with rice, then onion. Top with ground chuck, salt, pepper and tomato sauce. Cover skillet, cook over low heat 25 to 30 minutes or until rice is tender.
Pour over chicken, cover and refrigerate at least one hour (even better if marinated overnight). Barbecue chicken on outdoor grill.
Spread all the ingredients except lemon juice and cranberry sauce as bottom layer in a regular size loaf pan (wet, shake out and line with aluminum foil). Spread lemon juice and cranberry sauce over cream cheese mix. Freeze and slice.
Drain sweet potatoes. Mash them in mixing bowl. Add 1 egg, 1 cup white sugar and 1 stick melted butter or margarine. Mix together. Put into baking dish.
In a large bowl, mix together cucumbers, onions, green bell peppers, garlic, and salt. Allow to stand approximately three hours. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves, and turmeric. Bring to a boil. Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil. Transfer to sterile containers. Seal and chill in the refrigerator until serving.
Place sour cream in large saucepan. Bring to a boil. Stir in 2 tablespoons oleo, 3 tablespoons sugar, baking soda and salt. Cool to lukewarm. Stir in beaten egg and yeast. Stir to dissolve. Using a spoon; add flour gradually. Turn out on lightly floured surface. Knead lightly to form smooth dough. Let stand 5 minutes. Roll out to form a 6 x 24-inch rectangle, about 1/4-inch thick. Spread entire surface with 2 tablespoons softened oleo. Sprinkle 1/2 rectangle with brown sugar and cinnamon. Cover with unsugared half. Cut in 24 (1-inch) strips. Twist and let rise. Bake at 375° until light brown.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill 4 hours. Garnish with strawberries.
Mix all your dry ingredients together first. Add eggs and blend well. Add sugar, water, oil and pumpkin. Once this is mixed well, add pecans. Pour into greased loaf pan and bake for 1 hour at 350°.
Tear romaine and endive. Slice radishes and onions and combine rest of ingredients. Cover with plastic wrap and refrigerate for several hours to crisp. Serve with dressing.
In basket of percolator put brown sugar, salt, cinnamon, cloves and allspice. In bottom of percolator put cranberry juice, apple juice and pineapple juice. Use a large, such as 33 cup percolator. Use a filter in top if you like to keep particles out of punch. Let the percolator run regular perk cycle. This is "the best" hot punch. Makes 25 to 30 cups.
Boil chicken 1/2 hour; debone. Steam broccoli until tender. Heat soup; add mayo, salt and lemon juice. Heat through. Add cheese until blended. In casserole drain and add broccoli. Place chicken over broccoli. Spread sauce over top. Place bread crumbs tossed with melted butter on top. Bake 20 to 30 minutes at 350°.