HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage; drain and set aside. In separate bowl, beat 8 eggs. Stir in milk, bread cubes, salt and grated Cheddar cheese. Add the drained sausage. Pour mixture into a 9 x 13-inch pan. Bake, uncovered, at 350° for 45 minutes or until done. Serves 6 to 10.
Shred and cook cabbage in salt water. Drain. Mix soup with cabbage. Melt cheese with margarine in saucepan and stir until cheese melts. Mix with cabbage and pour in casserole dish. Cover with bread crumbs. Bake at 350° until bubbly.
Mix together equal amounts of mayonnaise and sour cream. Add dill to taste. Add a dash of onion salt. Keep refrigerated. To be used with cut up fresh uncooked vegetables such as carrots, celery, broccoli, cukes, etc.
Put sugar, salt and shortening in a very large bowl. Add remaining cup of very warm water and stir until ingredients have dissolved. Add yeast mixture. Mix well. Add flour and stir until batter is smooth.
Mix together eggs, oil and vanilla. In separate bowl, mix zucchini, flour, cinnamon and sugar. Now mix both bowls together. Put in loaf pans. Makes two pans. Bake at 325° for 1 hour until done.
Steam broccoli. Cut into stalks and place in baking pan. Mix soup, tomato sauce, paste, oregano and thyme. Mix in onion and flakes. Pour mixture over broccoli. Bake 15 minutes in preheated 375° oven. Cover with cheese and bake 15 more minutes. Serve right away. Watch out, it's hot.
Cook chicken. Put chicken in casserole dish. Mix soups and wine and pour over chicken.
Place ingredients in mixing bowl. Mix until blended. Pour in greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes.
Dredge chicken in cornstarch. Brown coated chicken in hot oil, stir in seasonings and scallions. Cook 2 minutes longer, add broth and wine, cover and simmer 10 minutes. Stir in mushrooms and tomatoes. Cover and simmer another 5 minutes. Serve over rice.
To blood drained from freshly-killed animal, add 1 tablespoon vinegar and stir thoroughly. Place in cool place, covered. Cook stock with duck or goose giblets (gizzard, liver, heart, wings and legs which have been cleaned), soup bones and mushrooms. Before meat is tender, add cleaned vegetables and a piece of fatback. Cook until tender; drain stock. Soak a piece of honey cake in the stock; crush with spoon until smooth as paste and add to soup. Cook prunes in small amount of water; remove pits and cut prunes. Add with prune water to soup. Cut giblets into thin strips and add to soup. Add blood mixed with vinegar to soup, stirring constantly. Bring soup to boil. Add sugar and salt as well as vinegar to taste. Serve immediately. Serve with lazanki, prepared separately.
Cream together shortening, brown sugar, eggs and vanilla. Sift together flour, baking powder, salt and soda. Add sifted dry ingredients to first mixture, mixing thoroughly. Stir in chocolate bits. Spread on large greased cookie sheet and bake in 350° oven for 25 to 30 minutes. Remove from oven. Let cool a minute or two; cut in squares.
Roll crescent roll dough until thin. Mix other ingredients, and spread on crescent rolls. Roll up, starting with wide side. Crescent rolls will be in rectangle shape. Refrigerate for 2 hours or until firm enough to slice. Bake at 350° for 15 to 20 minutes until brown. Serve warm.
Separate eggs. Beat yolks until light. Mix together orange juice and rind, sweetener, vanilla and lemon juice. Add to egg yolks. Beat until fluffy (about 7 to 10 minutes). Combine flour and salt. Gently sprinkle flour mixture over egg yolks, folding in a little at a time.
Soak gelatin in cold water; dissolve in the boiling water. Let cool, then add fruit juice and a very little green coloring. Add sugar. When dissolved, add the nut meats and the celery, chopped fine. Turn into a mold wet with ice water. Chill for several hours or overnight. Turn out and serve with mayonnaise dressing on lettuce leaf.
Mix together melted butter, taco seasoning, Worcestershire sauce and seasoned salt. Put crackers in a shallow baking pan (13 x 9 x 2-inch). Pour taco mixture over crackers; stir well. Bake at 250° for 1 hour, stirring every 15 minutes. Pour onto wax paper to cool. Store in an airtight container.
Separate mushroom caps and stems. Mince stems and set aside. Melt 2 tablespoons of butter in a skillet and cook caps over moderate heat for 3 to 5 minutes or until they begin to color. Remove and set aside. Add the additional 1 tablespoon of butter to skillet and saute stems, onions, garlic and pepper for 4 minutes over low heat. Add crabmeat, sherry and brandy and heat through. Put mixture into caps, dust with cheese and bake at 450° until hot, about 5 to 10 minutes. Serves 4.
Cook pudding as directed. Remvoe from heat; stir in peanut butter. Let cool. Pour in a baked 9-inch pie shell. Top with whipped cream.
Form into balls. Preheat oven to 350°. Bake on ungreased tray until brown. Dip in horseradish sauce.
Mix all ingredients. If not moist enough, use about 1 tablespoon hot water or more. Knead until smooth. After rolling out, let set a minute, then cut. Makes about 100 if you decorate, 150 to 175 undecorated. To color, add coloring before you knead. Place in cool, dry room.
Cook vegetables and drain. Place in a 9 x 13-inch baking dish. Combine the rest of ingredients in mixing bowl and pour over vegetables. Bake at 325° for 45 minutes.
Cook broth and rice until rice is tender. Add vegetables, chicken and parsley. Heat thoroughly.
Cut chicken breasts into uniform squares about 1 1/2-inches thick. Mix cornstarch, sugar, salt, 1 tablespoon soy sauce and 2 tablespoons oil. Add chicken and stir to coat evenly. Saute walnuts in 1 tablespoon oil until golden. Sprinkle with salt. Heat remaining oil. Add chicken mixture and stir-fry for 2 minutes. Add ham and walnuts and stir-fry about 5 minutes. Stir in remaining soy sauce and broth, scraping up brown bits from bottom of pan; cook for one minute longer. Makes 6 servings.
Dissolve Knox gelatine in 1/2 cup cold water. Heat 2 cups sweet milk to almost boiling point. Add gelatine mixture. Beat until creamy the sour cream, sugar and vanilla. Add to preceding mixture. Blend and divide mixture into 3 equal parts; set aside. Beginning with yellow jello, let set in a baking dish until firm. Spoon on 1 part sour cream. After this sets, alternate the color jello. End with red jello. Makes 12 servings.
Heat oven to 350°. In large bowl, combine all ingredients; blend well. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350° for 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets.
In skillet, cook beef until brown. Crumble with fork and drain off fat. Stir in soup, water and sugar; heat through. Serve on hamburger buns. Serves 6.
Add Jell-O to 1 cup boiling water. Stir until dissolved. Add pineapple juice and enough water to make 1 cup liquid. Add apple, pineapple, cream cheese and nuts. Pour into mold.
Cook broccoli and drain well. Place in bottom of 9 x 13-inch pan. Mix soup, mayonnaise, eggs and onion. Pour over broccoli in pan and cover with grated Cheddar cheese. Mix butter and stuffing mix together and sprinkle over top. Bake 30 to 45 minutes in a preheated 350° oven. Serves 10.
Flake salmon. Soak bread crumbs in juice; add milk if not enough juice.
In a large saucepan or Dutch oven, combine meat and water. Bring to boiling. Reduce heat and simmer, covered, for 1 3/4 to 2 1/4 hours or until meat is very tender. Remove meat from broth, reserving 1/2 cup broth.
Preheat oven to 350°. Prepare cake mix as package directs. Pour 2 cups of batter into a greased 13 x 9-inch pan. Bake for 15 minutes. Meanwhile, in a heavy saucepan over low heat, melt caramels and margarine with condensed milk until smooth. Spread evenly over cake; spread remaining cake batter over caramel mixture. Top with nuts; return to oven and bake for 30 to 35 minutes longer, until cake springs back up. Cool and garnish as desired.
Rinse wheat several times. Squeeze out moisture by cupping hands. Mix thoroughly with onion, flour, water, salt and pepper. Roll into little balls. Drop ball into Yogurt Sauce and cook for 20 minutes.
Let cake cool. Make holes with end of wooden spoon about 1 to 2 inches apart and pour caramel topping in holes and on top. Top with Cool Whip and chopped up Heath bars.
Brown ground beef in a skillet. Pour off fat. Add onions and partially cook. Pour into a casserole dish. Arrange Tater Tots on top. Mix soup with milk and pour over Tater Tots. Bake in 350° oven for 30 to 40 minutes, or until brown and bubbly.
Beat eggs and cottage cheese in mixer bowl. Add next 4 ingredients. Mix well. Pour into greased 9 x 13-inch casserole dish. Arrange tomatoes over top. Sprinkle with cheese. Bake at 350° for 45 minutes. Cut into squares.
Rinse and drain scallops. Place in small saucepan and add wine. Cover and simmer for 8 minutes. Drain, reserving liquid. Cut scallops into 1/2-inch slices.
Boil haddock and bone it. Fry salt pork and cook onions in the fat. Cook cubed potatoes in just enough salted water to cover. When potatoes are cooked, add salt pork, fat, onions, fish and scalded milk to potatoes and water. Salt and pepper to taste. Float crackers on chowder before serving.
Remove red wax from cheese. Spread out pastry and press seams together. Coat cheese ball with mustard. Wrap dough around prepared cheese; seal seams. Place, seam side down, on baking pan. Bake at 350° for 25 to 30 minutes or until golden brown. Serve warm with cheese knife and crackers. Serves 4 to 6.
Cut butter into dry ingredients. Add eggs and milk, will be stiff. Press, with spoon, into greased 9 X 9 baking dish. Bake 15 minutes at 450°.
Soak cod in cold water for 6 to 8 hours. Drain. Bring cod to boil; drain and taste. If too salty, soak in cold water. Taste at 15 minute intervals until excess salt is removed. Drain and set aside.
Mix all, except bacon. Put in a buttered dish. Put strips of bacon on top. Bake at 350° for 1 hour.
Drain oranges and pineapple for 1 hour. Put oranges and pineapple in a bowl. Sprinkle jello over it and stir. Add cottage cheese and carton of Cool Whip. Stir and mix together. Refrigerate to chill.
Mix together and spread thin on a jelly roll pan. Bake at 350° for 15 minutes. Spread cooled, melted German sweet chocolate over cookies. Sprinkle chopped pecans over one half and coconut over the other half. Cut in squares.
Place boneless chicken breasts between 2 sheets of wax paper and pound 1/4-inch thick with mallet. Sprinkle with salt and pepper. Heat butter and oil in skillet. Cook chicken 3 minutes on each side, turning once. Remove chicken from skillet and place in dish. Increase heat and saute sliced mushrooms for 3 minutes. Top chicken with mushrooms and Swiss cheese. Broil until cheese melts.
Put all ingredients in greased casserole. Pour juice over all. Cover tightly; don't peek. Bake at 250° for 4 hours. Serves 4 to 6 people. Serve over biscuits/noodles.
Wash and slice mushrooms. Brown and drain meat. Season meat and add soup and Ro-Tel; simmer. Boil macaroni. Add macaroni and meat mixture.
Sift flour, baking powder, salt and soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk and stir. Turn out on well floured surface and knead 1/2 minute. Roll out 1/2-inch thick and cut. Bake on ungreased cookie sheet at 450° for 12 to 15 minutes.
Mix the first 3 ingredients and sit for 1 hour. Mix in pineapple and marshmallows. Whip the whipping cream and fold in last. Let stand overnight.
Brown chicken in butter. Remove chicken from skillet.	Add flour and stir until smooth. Cook 1 minute. Gradually add orange juice. Cook until thick and bubbly. Stir in salt and cinnamon. Arrange chicken in greased baking dish. Top with orange slices. Pour sauce over chicken. Bake 1 hour at 350°. Serves 6.
Mix egg, banana, oil, milk, vanilla and sugar. Add rest of ingredients, except chips and nuts. Mix to moisten. Bake 12 to 15 minutes at 350°.
In blender, combine cottage cheese, milk, egg yolk and pepper. Puree until smooth. In a small saucepan, melt butter over low heat. Add puree and bring to a simmer, stirring occasionally. Stir in all but the 4 teaspoons of Parmesan cheese. Meanwhile, cook noodles according to directions; drain. Toss with sauce. Sprinkle with the remaining cheese. Contains 355 calories per serving. Serves 4.
Cream sugar and margarine; add vanilla. Add flour, a little at a time, until well mixed. Drop by teaspoon on ungreased cookie sheet. Bake at 325° until edges begin to brown. Cool 2 minutes. Lift with thin spatula.
Brown sausage, drain and cool. Tear up bread slices and line bottom of 9 x 13-inch pan. Combine rest of ingredients, including cooled sausage, and pour over bread. Bake at 350° for 40 minutes.
In 1-quart casserole, combine onion, celery, green peppers and butter. Stir in tomato sauce, lemon juice, Worcestershire, parsley, sugar, salt and pepper sauce. Serve over barbecued or broiled burgers, pork chops or chicken (after cooking for 5 to 10 minutes).
Halve and debone breasts. Combine ham and cheese. Find the opening or pocket in the meat and fill with the mixed ham and cheese. Dip each in a mixture of milk and egg and roll in bread crumbs. Bake in moderate oven about 30 minutes or until done. Excellent with Saffron rice and green salad.
Melt butter and chocolate chips over low heat. Add milk, marshmallows and nuts. Drop onto wax paper and chill.
After you cook potatoes and boil eggs, mix in all the ingredients. Salt and pepper to taste. Serve on bed of lettuce with small tomatoes on side. Sprinkle paprika over for looks. Serves 5.
Cream together the shortening, margarine, sugar and eggs, beating in eggs one at a time. Dissolve soda in about 1/2 cup milk and beat in nutmeg or vanilla. Mix in enough flour to make the dough rollable but not too stiff as this makes cookies too tough. Roll and cut out with a large cutter, preferably crinkles around the edges. Bake in a hot oven at 400° until lightly browned. If you want, put a big raisin in the center of each before baking, also dust sugar on the tops.
Mix condensed milk, pineapple and lemonade together and fold in the Cool Whip. Put crushed graham crackers in bottom of 9-inch square pan. Pour in Cool Whip mixture and sprinkle top with graham cracker crumbs. Refrigerate.
Make the salad the day	before. Layer	in a deep dish the lettuce, tomatoes,	onion,	avocados, beans, dressing and cheese. Cover with foil and refrigerate overnight.
Cut up chicken in a casserole dish. Add soup and sour cream. Make stuffing mix according to the box directions and then add it to the casserole dish. Bake in 350° oven for 30 minutes. In microwave, cook for 15 minutes.
Combine the gelatin in cold water, then add hot water. Mix all remaining ingredients well. Add the gelatin mixture. Pour in mold.
Peel and chop tomatoes and put in colander to drain. Add other ingredients to drained tomatoes and mix well. Boil sugar and vinegar and pour over tomatoes. After jars are filled and sealed boil jars in hot water for 10 minutes.
Put one slice of apple on each piece of dough. Fold over. Place in casserole dish. Bring remaining ingredients to boil. Pour over apples and biscuits. Bake at 350° for 15 minutes.
Combine hash browns, soups, cream cheese, sour cream, onion, green pepper, garlic powder, salt and pepper. Place mixture in 9 x 13-inch baking pan. Sprinkle with paprika. Add sesame seed on top. Bake at 350° for 1 1/2 hours.
Prepare mostaccioli according to package directions. Drain. In medium skillet, brown sausage and drain. In medium bowl, blend soup, sour cream, milk, parsley flakes, salt and hot pepper sauce. Add mostaccioli and cheeses. Mix well. Pour into a greased 9 x 9-inch baking dish. Top with smoked sausage. Bake in a 350° oven until hot, about 30 minutes.
Cook sausage in frying pan until lightly browned; drain. Increase heat to medium-high. Add cream and wine and bring to a boil. Boil gently, stirring constantly until sauce thickens slightly, about 3 minutes. Add hot drained pasta. Remove from heat and add Parmesan cheese. Toss until pasta is evenly coated.
Sift together dry ingredients and add shortening, half of buttermilk and bananas. Beat 2 minutes on medium speed. Add eggs and remaining buttermilk and beat 2 more minutes. Fold in nuts and pour into Bundt pan (greased) and bake at 350° until done when tested.
Saute onion and celery in butter until soft. Add all ingredients except milk and cornstarch. Cover and cook until potatoes are tender (30 minutes). Combine cornstarch with milk, then add to soup and cook until hot, but not boiling, stirring frequently.
Take frozen cod fillets; cover with cold water and 2 tablespoons salt. Bring to a boil; simmer for 10 minutes, then drain water. Cover with cold water and the vinegar. Bring to a boil; simmer for 10 minutes. Drain water. Dip into melted butter with lemon (add a little garlic, if desired).
Add butter and 1/2 of sugar. Mix until fluffy. Add milk, vanilla and remaining sugar. Add more milk if needed.
Combine cornmeal, flour, sugar, baking powder, salt, egg, milk and butter. Beat well. Add cracklings. Bake in well-oiled, rectangular pan for 35 minutes at 400°.
Mix well, then either add about 1 teaspoon instant coffee or enough brewed coffee to make mixture thick enough to spread. If using instant coffee granules, add enough hot water to mix until ready to spread. Makes enough for about 6 people or can double this recipe.
Grinding with coarse blade, sprinkle with the 1/2 cup of salt and let stand overnight. Rinse and drain. Combine the remaining ingredients and pour over vegetable mixture to boiling and simmer 3 minutes. Seal in hot jars.
Beat together milk, bananas and shortening for 2 minutes. Add eggs and beat 2 more minutes. Combine remaining dry ingredients and add to banana mixture. Pour into well-greased 9 x 13-inch baking pan. Bake at 350° for 40 to 45 minutes. Yield: 12 servings.
Cook green beans in 2 cups water on medium heat. Add bouillon cubes and marjoram. Cook until beans are tender. Drain and serve.
Combine all ingredients, except buttermilk and pie shell. Mix well. Add buttermilk and mix well. Bake at 350° until set and brown, about 40 minutes.
Cook broccoli according to directions on package. Prepare stuffing mix as directed. Mix all together and pour into casserole. Sprinkle with grated cheese and bake until crusty on top, 1/2 to 1 hour.
Mix pretzels, 3 tablespoons sugar and margarine and put in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool. Cream softened cream cheese; beat in sugar and Cool Whip. Put on cooled crust. Dissolve gelatin in boiling water; add thawed strawberries. Pour on top of cheese layer. Chill; cut into squares.
Cream 1/2 cup sugar with butter. Beat eggs and remaining sugar; combine. Sift baking powder, salt and nutmeg with flour; add enough more flour to make dough stiff enough to roll. Knead lightly. Roll 1/4-inch thick. Cut and fry in deep oil. Roll in sugar.
Mix and store in canister or jar with tight lid. For delicious hot drinks, add 2 or more teaspoonfuls to 1 cup of hot water.
Small, firm mushrooms are best for this recipe. Wipe clean with damp cloth. The stems should be cut off even with the top to make an attractive hors d'oeuvre. Mix mushrooms well with cooking salt for 2 hours, then drain well.
Saute cilantro, onion and garlic in 1 tablespoon oil. Season with salt and pepper. Add spinach and cheese and heat until cheese is melted.
Heat oven to 400°. Beat egg; stir in remaining ingredients just until flour is moistened and add blueberries. Bake 20 to 25 minutes or until golden brown.
Brown meat on all sides. Add soup and water. Mix and simmer for at least one hour. The secret of the flavor is the cooking time so don't cook for less than one hour. Can be cooked ahead of time and reheated. Serve with mashed potatoes and vegetables.
Using a fork, in large bowl combine flour, sugar, orange peel, baking powder and baking soda. With pastry blender, cut in margarine until mixture resembles coarse crumbs. Add cranberries and currants. Stir to combine. Add buttermilk and vanilla to flour mixture and stir to combine (mixture will be dry). Form dough into 2 equal balls. Preheat oven to 400°. Sprinkle clean work surface with 1 tablespoon reserved flour. Work 1/2 dough into 6-inch circle about 1/2-inch thick. Cut circle into 6 equal wedges. Place wedges on nonstick baking sheet, leaving a space of about 1-inch between each. Repeat procedure, using remaining flour and dough. Bake until lightly browned, about 10 to 15 minutes. Remove scones to wire rack to cool.
Skin and debone chicken. Combine rice, cream of chicken and mushroom soups. Add the extra mushrooms. Place in baking dish. Arrange broccoli over rice mixture. Pour diluted cheese soup over broccoli.
Mix the first 3 ingredients together, then mix the next 5 ingredients together. Put both mixtures together; mix well. Add bacon bits just before serving.
Saute onion, bell pepper and garlic until tender. Add 3 cups chicken broth, milk, mushroom soup, tomato sauce and cream cheese. Heat to boiling. Stir as needed.	Add chicken. Heat to boiling again. Add spaghetti and cook over low heat until spaghetti is tender. More milk or broth may be added if needed. Salt and pepper to taste.
Heat oven to 400°. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set, but not brown. While still warm, roll in confectioners sugar. Cool. Roll in confectioners sugar again.
Beat cream cheese and milk in bowl. Blend in powdered sugar, cocoa and vanilla. Stir in nuts. Chill until firm enough to handle (about 1 hour). Shape into 1/2-inch balls and place on waxed paper. Chill 3 to 4 hours or overnight (uncovered). Centers should feel dry to touch. Stir chips and shortening over hot, not boiling, water until melted. Using a fork, dip each center into the peanut butter mixture. Tap fork on side of pan to remove excess mixture. Slide bonbons upside-down on the waxed paper. Chill and store in a cool place. Yields about 3 1/2 dozen bonbons.
Steam dried apricots in water. Add sugar and slightly beaten egg yolks. Cook over low heat, stirring constantly, with a wooden spoon until the mixture falls away from sides of saucepan (234° to 238°). Remove from heat; beat in the butter and allow to dry overnight. Next day, shape into small balls and roll in coconut. Yields 50.
Sift flour, soda, baking powder and sugar. Cut in shortening and add buttermilk. Roll out to desired thickness. Cut out biscuits. Place on baking sheet. Bake in hot oven at 450° for 10 to 12 minutes or until brown. (Biscuits may be dipped in melted butter before placing on baking sheet.)
Sift dry ingredients together in a mixing bowl. Place eggs, oil and milk in another bowl and beat. Then add dry ingredients; fold in the cut rhubarb. Turn into a greased 9 x 13-inch pan and spoon topping all over batter. Bake at 350°.
Soak mushrooms 2 days in refrigerator. Stir occasionally. Great snack!
Dissolve yeast in warm water. Stir in remaining ingredients; beat 20 strokes. Let rest 5 minutes. Pat into 1 large or 2 small greased pan with floured fingers.
Melt butter and add sugar. Bring to a simmer, not stirring too much--till light brown at the edges. Add vanilla at the end. Prepare pan while this is cooking. Use cookie sheet with a lip--cover with aluminum foil. Coat with butter. Cover bottom of pan with saltine crackers. Pour sugar/butter mixture evenly over layer of crackers and spread to cover. Bake 5 minutes at 350 degrees. Top with chocolate chips after crackers come out of the oven. Chips will melt and you can spread them with a brush. Top with your choice of nuts. Press nuts down. Refrigerate for 1 hour.
Thaw veggies and drain. Mix with soup, 1/2 c. cheese, sour cream, pepper, pimento and 1/2 can fried onions. Pour into casserole dish. Bake at 350 degrees for 30 minutes. Top with remaining cheese and onions and bake another 5 minutes. Can be microwaved on high 4 minutes, turn and microwave another 4 minutes. Top with remaining cheese and onions and microwave on high 1 minute.
Mix all ingredients. Knead. Roll on floured surface and cut into desired shape. Bake at 350° for 30 minutes.
Mix all ingredients together. Bake in pan for 30 to 35 minutes at 350° or until done.