HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble sausage and cook; drain well. Mix cheese and sausage. Sprinkle in pie shell. Combine remaining ingredients in a bowl and pour over sausage mixture in pie crust. Bake at 350° for 40 to 45 minutes. Cool on rack for 10 minutes. Yields 6 to 8 servings.
Spray 13 X 9 X 2 inch baking dish with nonstick cooking spray; arrange chicken in dish. Sprinkle chicken with lime juice, then garlic salt and seasoned pepper. Roast in 400 degree oven until meat is no longer pink and juices run clear when cut, about 30 minutes.
In a 3 1/2 or 4-quart crock-pot, combine undrained pineapple, dried fruit, sugar and rum or whiskey. Stir in orange peel, lemon peel, orange and lemon juice. Cover; cook on low heat for 9 to 10 hours or on high heat for 4 1/2 to 5 hours. To serve, gently stir in drained cherries. Cover; cook on low or high heat for 15 minutes more. Serve warm over slices of pound cake or ice cream. Makes 8 servings.
Cut sausage into serving size pieces. Grill in Dutch oven or large skillet over medium heat until lightly browned. Add potatoes, onion, carrots, green pepper and cabbage in layers. Add water, salt or pepper as desired. Cover and allow to steam until vegetables attain desired degree of tenderness.
Place chicken breasts in lightly greased 9 x 13-inch pan; top each with cheese slice. Sprinkle on mushrooms. Mix soup and broth; pour over chicken. Lightly crumble stuffing; sprinkle over chicken. Dribble butter over the stuffing and chicken. Bake uncovered at 350° for 1 hour. Makes 8 servings.
Melt all in double boiler. Serve warm. Keep in refrigerator. Reheat in double boiler.
Cook yolks in 1/2 cup sugar, lemon juice and rind of lemon over water in double boiler. Beat with beater until creamy. (Note: When cooking egg yolk mixture over double boiler, stir frequently and cook to pudding thickness.) Then take off stove and beat in gelatin. Let it set in hot water while beating egg whites, other 1/2 cup sugar and pinch of salt. Beat until stiff peaks form. Fold into egg mixture. Place in baked shell. Chill overnight.
Cook macaroni in boiling, salted water until done; drain thoroughly. Brown ground beef in a skillet. Add soups and macaroni; stir well. Pour into casserole dish; cover with foil. Bake at 350° for 20 to 30 minutes. Halve the cheese slices diagonally. Remove foil and place cheese on meat mixture. Return to the oven for about 1 or 2 minutes. Serve hot.
Melt the margarine and stir in the brown sugar, syrup and salt. Bring to a boil, stirring constantly; boil without stirring 5 minutes. Remove	from heat; stir in baking soda and vanilla. Gradually pour over the popcorn. Mix well. Turn into 2 large shallow baking dishes. Bake in 250° oven 45 minutes, stirring every 15 minutes.	Remove from oven; cool completely. Break apart and store in	tightly covered container. Makes about 5 quarts.
Place broccoli in casserole dish with 2 teaspoons water. Cover and microwave for 6 to 7 minutes, until tender; drain. Arrange chicken in bottom of square microwave pan. Place broccoli on top and cover with cheese. In a mixing bowl, combine milk, Worcestershire sauce, nutmeg and soup. Blend together and pour on top of the broccoli and chicken mixture.
Beat eggs. Add broccoli and mix well. Add remaining ingredients, breaking the cheese slices into small pieces. Pour into greased 9 x 13-inch dish. Bake at 400° for 25 minutes (preheat oven).
Combine baking mix, sugar, nutmeg and salt. Stir in pie filling, milk, egg, melted butter and vanilla. Mix well. Fold in pecans. Pour into a greased 9-inch loaf pan. Bake at 350° for 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool in pan.
Mix all ingredients for 5 minutes. Bake for 1 hour and 5 minutes in tube pan.
Grease 19 cm x 29 cm baking pan; line base with paper and grease paper. Combine flours, soda, spices and sugar in processor; process a few seconds until combined. Combine honey, water and butter in saucepan; stir over low heat until butter is melted. Add to processor; process until mixture is smooth. Pour into prepared pan and bake in moderate oven for about 35 minutes. Dust with sifted icing sugar before serving.
Cut chicken into halves (8 halves). Roll dry beef and chicken together, then wrap bacon around both. Put into baking dish. Mix mushroom soup and sour cream together. Pour over top of chicken. Cover and bake at 250° for 3 1/2 hours.
Grind up hot dogs, pickles and eggs. Mix well; set aside. Mix dressing and mustard together, use pickle juice. Mix altogether.
Cream margarine and sugar together; slowly add peanut butter and Rice Krispies crumbs and cream all together. Roll into small balls (about 1-inch in diameter). Before rolling into balls: Melt in a double boiler, Hershey bar, chocolate chips and paraffin wax. Hershey bar should be broken into small pieces and the paraffin wax should be cut into small pieces. After chocolate and wax mixture is melted, dip balls in the chocolate mixture and put on waxed paper or foil to cool. Keep chocolate mixture warm while dipping. (I use 2 forks to place balls into and remove from mixture.) Just place balls into mixture; roll them around and remove promptly.
Mix cake mix as directed. Pour half of mix in 9 x 12-inch pan. Bake 15 minutes. Melt caramels in the milk and pour over the cake in pan. Sprinkle chips over caramel, then add pecans. Pour rest of cake mix over pecans and bake 25 minutes or until done at 350°. Put your favorite icing on the cake. I like to put caramel icing on mine.
Preheat oven to 450°. Mix all ingredients; bake about 30 minutes or until light brown on top.
Drain kraut. Cover with 2 1/2 cups water. Boil 10 minutes and drain. Put in Tupperware container with tight lid. Boil sugar, oil and vinegar for 10 minutes. Pour over kraut mixture. Mix and refrigerate overnight.
Brown meat. Add mushrooms. Stir soup and flour into water with whisk and heat. Stir until thickened. Combine with meat. Serve over cooked noodles with a dollop of yogurt.
Melt sugar and butter in saucepan over low heat. Mix in other ingredients and mix thoroughly. Store in refrigerator in plastic container. Will keep all winter in fridge.
Brown beef. Add to large Dutch oven. Add all ingredients and cook on low for 1 hour. Serve with hot corn bread.
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch spring-form pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
Mix egg, sugar, milk and shortening. Add flour, salt and baking powder. Mix well and pour into waxed paper lined 8-inch square pan. Sprinkle with mixture of the brown sugar, cinnamon, flour and melted butter (optional 1/2 cup nuts). Spread over dough. Bake at 375° for 20 to 25 minutes.
In large bowl, combine milk and water. Add dry pudding, mix. Chill 5 minutes. Fold in whipped cream. Spoon 1 c. pudding into bowl, layer cookies then bananas. Repeat: ending with pudding. Refrigerate.
Mix first 3 ingredients together. Then alternate with milk and flour mixture. After well blended, add bananas and nuts. Bake at 350° for 55 to 65 minutes or until golden brown. Toothpick test will not work for doneness.
Put chops in a casserole dish. Mix all other ingredients together and pour over chops and cover. Bake at 350° for 1 hour and 15 minutes.
Put flours and baking powder into a large bowl. Season to taste with salt and pepper. Add butter and margarine and rub in with fingertips until mixture resembles bread crumbs. Stir in enough milk to form a dough. Turn onto a lightly floured surface; knead briefly. Roll out dough to a 10-inch circle. Transfer to a greased baking sheet. Use as directed in recipe.
Melt butter and saut mushrooms. Place in 2-quart casserole, one layer each of artichokes, shrimp and mushrooms. Melt butter; add flour, stirring with wire whisk, then add milk and cream. Stir and cook until thickened. Add sherry, Worcestershire sauce, salt and pepper. Mix in crabmeat.	Pour sauce over layered ingredients. Sprinkle with Parmesan cheese, then paprika.	Serve over rice.
Wrap the chicken in one piece of bacon. Mix together the golden cream of mushroom soup, sour cream and milk. Pour over chicken breasts. Bake at 300° for 2 hours, covered, or 1 hour, uncovered.
Simmer cinnamon sticks, sugar and a dash of regular cinnamon in 2 cups of wine for about 10 minutes. In large bowl put simmered mixture, and 2/3 of the 2 liter bottle of diet pop. Slice fruit and add to the bowl. Chill for at least 2 hours. Remove cinnamon sticks and serve.
Clean celery and cut into 3 or 4-inch pieces. Spread peanut butter in hollow of celery. Sprinkle with raisins.
Blend milk into soup. Stir in eggs. Add remaining ingredients, except melted butter or margarine and crackers. Pour into a 12 x 7 1/2 x 2-inch baking dish. Mix cracker crumbs with melted butter; place on top. Bake in moderate oven (350°) for 35 minutes, or until knife inserted in center comes out clean.
Mix together (uncooked) and spread on cocktail rye bread slices. Top with Ragu (or other prepared spaghetti sauce), Mozzarella cheese and garlic salt. Broil until cheese melts and is nicely browned.
Mix cake according to package directions; set aside. Mix in bottom of 13 x 9 x 2-inch pan the sugar, cocoa, water and marshmallows. Now spoon mixed batter over the mixture in pan. Top with nuts. Bake at 350° for 45 to 50 minutes. Excellent served warm topped with vanilla ice cream.
Mix flour, salt, baking powder, sugar and raisins. Cut in oleo; in a separate bowl, mix milk and eggs. Add wet ingredients to dry and lightly knead together. Form a circle; cut part way through into 8 pieces. Bake about 15 minutes at 350°; serve warm or cold. "Warm" best; serve with butter and jam.
Fry bacon until crisp. Drain and crumble. Mix egg, vinegar and sugar. In a saucepan, heat mixture, stirring constantly to keep egg smooth. Heat until mixture boils and slightly thickens. Add crumbled bacon or Bac*Os. Pour lightly over lettuce or raw spinach for a delicious salad.
Combine all ingredients and bake at 350° for 30 minutes. Then top with cornflakes (1 cup) and dot with margarine and bake for 30 minutes longer.
Let cheese soften and then mix with marshmallow cream and pineapple juice until smooth and creamy. Serve with your choice of fresh fruit cut into bite sized pieces.
Mix water and margarine into bowl until margarine is melted. Sprinkle with yeast packet from roll mix. Stir. Add flour mixture; blend well. Knead dough on lightly floured surface for 2 minutes. Cover; let rise until double, 30 to 45 minutes. Lightly sprinkle corn meal on 2 ungreased cookie sheets. Divide dough into 6 equal pieces. Shape into balls. Roll out each one into a 7-inch circle. Place 3 on each sheet. Let rise 30 minutes. (For sesame seed bread, brush with milk and sprinkle seed.) Bake at 425° for 5 to 10 minutes until golden brown. Cut crosswise to make pockets.
Heat oven to 350°. Have a 13 x 9-inch baking dish ready. In a medium size bowl, mix Ricotta cheese, tofu, all but 2 tablespoons Parmesan, egg whites, salt and pepper until blended. Spread 1/4 cup spaghetti sauce in bottom of baking dish. Cover sauce with a layer of cooked and drained lasagna noodles. Spread 1/2 of the Ricotta mixture over noodles, then half the spinach, shredded Mozzarella and sauce. Continue layering as follows: more noodles, remaining Ricotta mixture, spinach and Mozzarella, remaining noodles and remaining sauce. Sprinkle with reserved Parmesan and 1/2 cup Mozzarella cheese. Bake for 1 hour, or until bubbly around edges. Serves 6.
Melt margarine in saucepan. Add marshmallows. Stir over medium heat until melted. Add dry gelatin and stir. Pour hot mixture over popcorn.
Pour milk into bowl and add pudding. Mix with beater. Take spoon and gently stir in whipped topping. Pour in popsicle containers. Put in freezer overnight or until firm.
Combine all ingredients except potato chips. Place in buttered casserole dish. Top with crushed potato chips. Bake at 350° for 30 minutes.
*If use all plain flour, add 1/2 teaspoon salt and 1/2 teaspoon baking powder.
Preheat oven to 350°. Butter 1 1/2-quart shallow baking dish. Cook potatoes until tender (cut them up like making potato salad). Drain well. Combine soup, sour cream, cheese, onion, salt and pepper. Add to potatoes. Mix thoroughly. Turn into baking dish. Combine butter and cereal crumbs. Mix until evenly coated. Sprinkle over potato mixture. Bake 50 minutes or until brown.
Combine first 6 ingredients; spoon into prepared pie crust. Cover and slit. Brush with egg. Bake at 375° for 40 minutes.
Mix butter, brown sugar, corn syrup and salt in saucepan. Boil for 5 minutes, stirring constantly. Remove from heat and add baking soda and vanilla. Pour over popcorn. Spread on cookie sheet and bake at 250° for 1/2 hour. Stir occasionally.
Beat milk and peanut butter. Add Bisquick and vanilla. Mix well. Make 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased sheet. Bake 6 to 8 minutes at 375°. Squish Kisses on top when removed from oven.
Brown together ground beef and chopped onion. Drain thoroughly and add remaining ingredients. Mix together and simmer for 10 minutes or more. Best if made a day ahead.	Serves 16.
In medium sized pan, melt 1 tablespoon margarine. Mix in flour. Slowly add milk, stirring constantly, to keep mixture smooth. Cook until mixture comes to a boil and thickens, stirring frequently. Mix in onion, Worcestershire sauce and bread cubes. Cool and fold in mayonnaise, lemon juice, salt and pepper. In another pan heat margarine until lightly browned. Add crab and toss lightly. Combine with sauce mixture.
Melt together chocolate and butter. Slowly add sugar (1/2 cup at a time) and milk. Stir until smooth. Bring to a rapid boil until glossy. Cool 2 minutes. Add salt and vanilla.
We serve this dish as a hot appetizer. It often becomes the main course, though, when we can't stop eating!
Brown meat and drain. Melt cheese over low heat. When smooth, add other ingredients. Mix and heat. Serve with chips.
Mix all ingredients and top with 1/2 pound of crushed Ritz crackers. Drizzle with melted butter. Bake for 20 to 30 minutes or until bubbly at 350°.
Melt chocolate in double boiler. Add egg, vanilla and milk. Mix in part of sugar and chocolate, then butter and rest of sugar. Place in a greased pan and chill. Nuts may be added.
Mix well and spoon into muffin tins; bake at 475° for approximately 10 to 15 minutes.
Stir first 4 ingredients together, then add the confectioners sugar. Mix with a spoon, then knead until mixture is smooth. Divide into 4 parts. Add coloring, 2 drops at a time. Roll 1/2-inch thick. Cut into shapes or roll into small balls and flatten with fork.
Rinse apricots; cover with water and boil 10 minutes. Drain, cool and chop fine. Mix soft butter with sugar and 1 cup sifted flour. Pack into layer, covering bottom of greased 8-inch square pan. Bake at 350° for 25 minutes.
Soften cream cheese in 1-quart mixing bowl on Medium for 1 minute. Beat in sugar, egg, lemon juice and vanilla until light and fluffy. Line a micro-muffin pan (or 6 custard cups) with paper liners. Place a vanilla wafer in bottom of each liner and fill 3/4 full with cream cheese mixture. Cook 6 cheesecake cups on Medium for 2 minutes or until nearly set, rotating dish once. Top each with 2 tablespoons of pie filling. Chill. May be individually frozen.
Peel apples, chop and set aside. Pour all Crisco oil into large bowl. Add sugar and eggs; beat well. Sift flour with salt, soda and baking powder. Gradually add flour and creamed mixture. Add vanilla, gently fold in apples and pecans. Pour into a well Pamed 10-inch angel food cake pan. Bake at 350° for 1 hour or until done. When cool, remove and drizzle with following glaze.
Mix meats well. Stir in onion, celery, salt, poultry seasoning, pepper, dry mustard and Worcestershire sauce. Soak bread in milk. Add eggs; beat well with rotary beater. Combine meat and egg mixtures. Form 2 loaves; roll in bread crumbs. Place in greased shallow baking dish. Spread 1/2 cup chili sauce over each loaf. Pour 1/2 cup boiling water around loaves. Bake, uncovered, at 350° for 1 hour.
Choose a deep skillet with a lid. Place it on a stove eye; spray it with cooking oil and pour approximately 1 tablespoon of oil in the bottom. Brown your roast on both sides. Put the lid on and bake in your oven for approximately 3 hours at 325°. Remove it from the oven and tear it into serving size pieces or smaller. Dispose of any fat. Salt to taste. Prepare the brown gravy according to the package, usually it is contents of package and 1 cup of water, cooked until thickened. Add to roast and serve.
Combine tomato puree, onion and olive oil. Cook until onion is soft. Add parsley, oregano, basil and crushed garlic cloves. Also add fennel seed and red pepper. Simmer for 2 hours.
Cream margarine and sugar together. Add eggs, beating after each. Add	flavoring. Sift together flour, salt and soda. Add flour mixture and sour cream.	Put in tube pan and bake at 325° for 1 hour and 15 minutes.
Mix sugar, cocoa, syrup and milk. Stir until all sugar is dissolved. As mixture begins to boil, wipe inside of pan with wet cloth to remove any sugar. Let boil hard until it reaches a soft ball stage. Add oleo, but do not stir. Allow to cool. Add vanilla; beat until stiff. Pour onto greased platter. Allow to cool before cutting. Always let it cool before beating it.
Mix together all ingredients and put into buttered casserole. Refrigerate overnight. Bake at 350° for 50 to 60 minutes (uncovered).
Mix flour, sugar and salt. Stir in beaten egg yolks and water. Cook in double boiler until thick. Add lemon juice and rind and pour into a baked pie shell. Cover with meringue.
Preheat oven to 425°. Beat eggs lightly in large bowl, stir in remaining ingredients in order given. Pour into pie shell. Bake for 15 minutes, then reduce heat to 350° and bake for an additional 20-30 minutes or until pie tests doen.
Combine first 5 ingredients. Then add flour, soda and salt to wet ingredients. (Add the raisins if you like.) Cover and refrigerate. Bake in muffin tins when needed. Bake at 375° for 15 to 20 minutes. Keeps 6 weeks.
Make filling first. Cook over low heat until thickened and add nuts. Cool. Makes 2 1/2 cups.
Mix sour cream, sugar, mayonnaise and vinegar together and drizzle over mixture of lettuce, celery and onion. Scatter bacon over top of salad. Cover and refrigerate for 3 hours.
Combine corn, sugar, salt, pepper and eggs and mix well. Add butter and heat until butter is melted, then put in a pan and bake 1 hour in oven at 350° or until done.
Cook noodles in boiling water with salt, uncovered, until tender. Drain. Combine with remaining ingredients. Heat thoroughly. Yields 4 to 6 servings.
Heat oven to 425°. Place chicken in deep casserole dish. Season to taste with lemon pepper. Mix soup with milk and pour over chicken. Cover. Bake at 425° for 1 hour. Spread cheese over top of chicken and recover for 10 minutes or until melted. Use soup mixture for sauce and put additional cheese on chicken after serving.
Bring first 5 ingredients to boil or until everything is melted and pour over popcorn. Grease hands and form popcorn balls.
In a large bowl, combine milk and pie filling. Add oranges, pineapple and nuts. Gently fold in whipped topping. Spread into 13 x 9-inch pan. Cover and freeze. Remove from freezer 15 minutes before serving. Cut into squares. Serve on lettuce leaves if desired.
Heat oven at 350°. In large mixing bowl, combine first 8 ingredients. Beat at low speed until well mixed (2 to 3 minutes). Add bananas and orange juice. Beat until well mixed (1 minute). Stir in nuts. Batter will be thick. Grease pans. Makes 3 (5 1/2 x 3-inch) mini loaf pans (35 to 45 minutes) or 1 (9 x 5-inch) pan (60 to 65 minutes).
Fit crackers on cookie sheet. Stir sugar into melted margarine. Cook about 3 minutes over medium heat. Sprinkle chopped pecans on crackers and pour sugar mixture over each cracker. Bake at 350° for 10 to 12 minutes. Place on wax paper immediately. Cool completely, then break into pieces. (Like peanut brittle.)
Shred cabbage. In small bowl, mix mayonnaise, vinegar, sugar, celery seed and salt. Pour over cabbage and mix.
Dip rolls in mixture. Place in broiler pan, seam side up. Top with small amount of melted butter. Sprinkle with seasoned salt. Bake at 300° for 1 to 1 1/2 hours.
Grease a 13 x 9-inch pan. Pour pineapple over bottom and cover with blueberries. Sprinkle with sugar. Next, sprinkle dry cake mix over top of sugar. Pour melted oleo over all. Sprinkle with pecans and bake 45 to 50 minutes at 350° or until done. Serve plain or with ice cream or whipped cream on top.
Mix together flour, cocoa and soda. Melt butter. Stir in sugar, then add milk, vinegar and vanilla. Add dry ingredients. Put in flat glass dish or pan. Bake 20 minutes at 350°.
Mix all ingredients together and pour into graham cracker crust (or bake pie crust). Sprinkle top with graham cracker crumbs, if desired. Chill several hours and serve. Makes 2 (9-inch) pies.
Cook chicken in hot oil. Add peppers, carrots and garlic; cook and stir 1 to 2 minutes. Mix cornstarch with soy sauce; add to pan with pineapple and juice, vinegar, sugar and ginger. Bring to a full boil. Serve over brown rice.
Brown hamburger. Add taco seasoning. Layer in a 11 x 8 x 2-inch pan in following order: cream cheese, hamburger with seasoning and hot Velveeta cheese. Bake at 325° for 20 minutes or until cheese is melted. Serve hot with Doritos chips.
Combine first 3 ingredients in saucepan. Put next 3 ingredients in a bowl. Stir. Blend into saucepan. Let stand 1 minute. Stir constantly over medium heat until thick. Boil 1 minute. Remove from heat. Stir in butter and lemon juice. Blend. Refrigerate approximately 45 minutes. Fold in yogurt. Add coloring.
Preheat oven to 350°. Spread pie filling and crushed pineapple with juice in a greased 9 x 13-inch pan. Sprinkle dry cake mix over filling. Dot with margarine and sprinkle with nuts. Bake 45 minutes to 1 hour or until lightly browned. Serve with whipped cream or ice cream.
In a greased Bundt pan, place half of the frozen dough balls, powdered pudding mix, brown sugar, cinnamon, butter and pecans. Repeat with remaining dough balls and pudding mix, brown sugar, cinnamon, butter and pecans.
Boil chicken and debone. Cook cornbread and crumble into crock-pot. Put chopped onion, celery, eggs and cans of soup into crock-pot. Pour chicken broth and chicken pieces over cornbread mixture. Put sage, salt and pepper to your taste. Cook on low for 2 to 2 1/2 hours.
Prepare lemon jello according to directions on package and pour into mold. Prepare lime jello using 7-Up to replace water. Pour lime jello mixture into bowl and chill for 2 hours. Remove lime jello from refrigerator and add Cool Whip. Mix until well blended. Smooth lime mixture over lemon jello and allow to set 2 to 4 hours. Remove from mold; garnish with lemon and lime slices and pieces of fresh mint. A cool, easy dessert great for summer!
Place melted butter, flour and 1 cup pecans in a 13 x 9-inch cake pan. Mix well with fork, then mash down with fingers. Bake at 350° for 10 to 15 minutes until slightly brown. Mix cream cheese, powdered sugar and small Cool Whip until creamy. Spread over pudding. Spread over cooled crust. Fix pudding according to directions and pour over cheese mixture. Allow pudding to set up and cover with large Cool Whip. Sprinkle with remaining pecans.
Preheat oven to 350°. Place a layer of dried beef in bottom of 9 x 12-inch casserole dish. Place chicken breast halves on top of dried beef. Place 1 slice of bacon on each chicken half. Bake for 30 minutes. Combine soup and sour cream. Pour over the ingredients in the casserole dish. Bake an additional 30 minutes.
Coat a 2-quart casserole dish with Pam cooking spray. Combine broccoli and onions. Cook according to package directions. Drain well.
Beat eggs gradually. Beat in sugar, then oil. Beat for 2 minutes. Combine dry ingredients. Add to first mixture alternately with zucchini. Stir in raisins, nuts and vanilla. Turn into two greased and lightly floured loaf pans (9 x 5 x 2-inch). Bake on lowest rack at 350° for about 55 minutes or until loaves test done. Let stand about 10 minutes. Turn out onto wire rack to cool. Dust top with confectioners sugar. Makes 2 loaves. Freezes well.