HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In a large 10-inch skillet over medium heat, brown sausage; drain off fat. Spread a thin layer of the spaghetti sauce in the bottom of a 3-quart oblong baking dish. Stir remaining sauce and Italian seasonings into sausage; set aside. In a large mixer bowl at low speed, beat Ricotta, spinach, Parmesan and eggs until blended. In baking dish, layer half of the noodles, half of the sausage mixture and half of the spinach mixture; repeat. Bake for 40 minutes. Sprinkle with Mozzarella and bake 10 minutes longer or until cheese melts. Let stand for 10 minutes before serving. Garnish with parsley. Makes 8 servings.
Combine dressing mix, mayonnaise and Tabasco. Add cream cheese and mix well. Stir in crab meat. Cover and chill. Best when made a day before serving. Serve with crackers.
Cover bottom of a 9 x 13-inch pan with melted butter, followed by brown sugar. Then place pineapple and cherries in. Mix and blend cake mix, eggs, water and oil. Pour into prepared pan and bake slowly at 250° for 45 to 50 minutes. Check to see if done.
Empty yeast into large bowl; add water and dissolve. Add eggs, butter, salt and sugar. Stir well; add first 2 cups flour and mix well. Add rest of flour. Let rise until double in bulk (flour board). Roll and cut about the size of small biscuits. Place on baking sheet. Melt butter and brush on tops before letting rise second time. Bake at 350° until done.
Mix meat loaf ingredients. Shape into a loaf in a large skillet. Pour sauce ingredients around and over loaf. Cook on top of stove until done (I cook on medium for close to 1 hour). The tomatoes make a wonderful gravy. Serve with mashed potatoes or rice.
Mix the first 2 ingredients in bottom of dish like crust. Beat confectioners sugar, eggs and 2 stick of butter with electric mixer for 5 to 6 minutes or until fluffy. Pour this mixture over the crust. Slice bananas and cover mixture; add pineapple (drained) over bananas; cover mixture with cool whip. Spread chopped nuts and cherries over top. Refrigerate.
Boil raisins in water until plump, about 3 minutes. Cool. Sift next 6 ingredients together. Cream the shortening and sugar. Add eggs and vanilla. Stir in raisins and leftover water. Gradually add flour mixture. Drop by tablespoon or teaspoon on cookie sheet. Bake at 375° for 12 to 15 minutes. Yields 100 small cookies or 3 dozen large ones.
Melt margarine in Pyrex bowl in microwave, just to liquid stage. Add sugar; mix. Add egg; mix. Add milk and vanilla; mix. Gradually add dry ingredients. Mix thoroughly. Cover lightly and refrigerate one hour at least. Can make ahead. Store tightly in refrigerator up to one week. When ready to bake, divide dough to roll out on floured cutting board or surface into 1/8 to 1/4 inch thickness, using cookie cutters. Bake at 350° for 8 to 10 minutes. Overbaking will cause browning on edges. Cool on racks.
Rub flour and margarine together. Add sugar; mix well. Gradually add beaten eggs and apples. Bake at 375° for 30 minutes.
Mix sugar, molasses and shortening. Add water and 2 cups flour, mixed and sifted with soda, salt and spices. Add enough additional flour to roll. Cut and bake in moderate oven (325° to 350°).
Grease bottom of a 9 x 12-inch pan and sprinkle with pecans. Place frozen rolls on top of pecans. Sprinkle instant pudding mix over the rolls. Melt butter, brown sugar and cinnamon. Mix and pour over frozen rolls. Let rise overnight. Bake for 30 minutes at 350°. Take out of pan while hot. Makes 24.
In soup pot or large kettle, saute onion and garlic in margarine until soft. Mix carrots, potatoes, salt, pepper, bay leaf and thyme. Add to pot. Mix well. Add chicken broth and enough water so vegetables are covered. Simmer 30 minutes. Remove bay leaf and puree soup in blender. Makes 11 (1 cup) servings.
Sift flour. Beat eggs until light, add milk, sugar, salt, vanilla and flour. Beat until smooth. Heat oil. Dip iron into batter being careful not to get batter on top of iron or it will not release from iron when put in grease. Fry until brown, drain on paper towel and dust with powdered sugar. Good also with honey drizzled over them and then powdered sugar.
In a 2-quart saucepan mix sugar, milk, Karo and salt. Cook to soft ball stage, 238°. Add nuts and stir until creamy. Quickly turn out on waxed paper and separate with fork.
Mix sugar, butter and milk; cook for 6 to 8 minutes. Take off stove and stir in 1 cup peanut butter and 1 jar marshmallow cream.	Add 2 cups pecans. Spread on cookie sheet and let cool.
Pour tomato sauce and tomatoes into a pot. Heat with a low flame. Slice garlic thinly and saute in small amount of olive oil for 5 minutes on a low flame until garlic begins to brown. Tilt saute pan and move garlic to one side with oil on the other side. Remove garlic and put into sauce mixture. Add a handful of oregano and basil. Stir all in. Cook until very hot, stirring regularly. Prepare favorite pasta the way you like it and use this very low fat sauce as you like it.
Remove the rind from the Brie with a sharp knife and put the Brie on a serving plate. In a small bowl, combine the parsley, the Parmesan, the sun-dried tomatoes, the garlic and the basil. Add the reserved oil and combine the mixture well. Spread the mixture over the Brie and let the Brie stand for 1 hour before serving. Serve the Brie with the crackers. Serves 6 to 8.
Mix 1 stick oleo and graham crackers; pat into a 13 x 9 x 2-inch pan. Beat eggs, 2 sticks margarine and powdered sugar for no less than 15 minutes. Spread this mixture over graham cracker crust and cover with a single layer of sliced bananas. Spread crushed pineapple (drained) over bananas and cover with container of Cool Whip, then sprinkle with chopped nuts. Cut up cherries, if desired. Sprinkle over top. For best results, refrigerate overnight. Serves 12.
Cut each biscuit into quarters. Make balls and roll into mixture of cinnamon and sugar. Place into Bundt pan. Melt butter and brown sugar together. Then pour over the rolls. Bake at 375° for 25 to 30 minutes. Let stand for 15 minutes. Then invert onto a plate.
Mix veal, soup and milk. Make into small balls. Bake at 350° for 20 minutes.
Sift flour, meal, salt and baking powder together. Add egg and milk and mix into dry ingredients. Add chopped onion. Drop from tablespoon into deep, hot fat. Fry until golden brown.
Combine flour, butter and 1/4 cup powdered sugar. Pat into 8-inch pan and bake 20 minutes at 350°. Combine eggs, granulated sugar, baking powder and lemon juice. Pour over crust and bake 30 minutes at 350°. Cool and sprinkle with sifted powdered sugar. Cut into squares.
Rinse beans thoroughly and soak overnight. Rinse beans again and cover with water. Add broth powder, garlic, oil, salt and pepper. Cook until tender. Last 30 minutes add chopped onions. Onions may be sauteed in small amount of butter before adding to beans for extra flavor.
Beat all ingredients together until well combined. Pour into greased and floured baking pan in a 375° oven for 40 to 45 minutes or until done.
Melt butter in 9 x 13-inch pan. Pour in rice, salt and pepper. Lay chicken pieces on top of rice. Pour soup mix over the chicken. Pour water around edges of pan. Cover with foil and bake at 375° for one hour. Turn oven off, let set in oven for one hour.
Cut potatoes into 1/4-inch slices; set aside. Cook bacon in skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Add salt and chili powder to skillet, stirring well. Add potatoes to skillet; gently stir to coat with seasoning. Spoon potatoes into a lightly greased 9-inch square baking dish. Sprinkle with bacon and parsley. Cover; bake at 350° for 25 minutes, or until thoroughly heated. Yields 6 servings.
Mix flour, brown sugar, butter and cream of tartar like pie dough. Take out and reserve crumbs for top. Add buttermilk, baking soda and cinnamon to the remaining crumbs. Makes 2 layers. Bake at 325° for 30 minutes.
Prepare 9 x 13 cake pan with non-stick cooking spray. Pre-heat oven to 350 degrees. Combine 1 cup of chopped pecans with 1 cup coconut. Sprinkle evenly over bottom of pan. Prepare cake as directed on box. Pour batter over nuts, DO NOT MIX. In mixing bowl, beat butter, powdered sugar and cream cheese until smooth. Drop by teaspoonfuls on top of batter avoiding sides of pan. Bake for 55 minutes or until cake is done.
Mix together all ingredients and spoon into well-greased 10-inch Bundt pan. Bake at 350° for 1 hour. Remove from pan and cool. Top with glaze.
Combine the Parmesan cheese, flour, paprika, salt, pepper and milk. In a separate bowl mix the egg and melted margarine. Dip the chicken in the egg mixture, then in the cheese mixture. Place in a baking pan and bake at 350° for 1 hour.
Mix together the eggs, sugar, buttermilk or sour milk and vegetable oil or melted margarine. Add corn meal. Sift together the flour, baking soda, baking powder and salt. Add to corn meal mixture. Place in greased and floured 8-inch square or 9-inch round pan. Bake in 425° oven for 20 to 30 minutes. Check with cake tester to be sure it is done.
Roll out bottom crust and fit into 9-inch pie pan. Break Ritz crackers coarsely into pastry lined pan. Combine water, sugar and cream of tartar in saucepan. Boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour syrup over crackers; dot generously with butter or oleo and sprinkle with cinnamon. Cover with top crust. Trim and flute edges together. Cut slit in top of crust to let steam escape. Bake at 425° for 30 to 35 minutes until crust is crisp and golden. Serve warm.
Mix well 2 quarts wheat bran with 1 pint yellow corn meal. Add 3 well beaten eggs and 1 cup best sorghum molasses. Beat well. Spread on pan and put to dry in oven. Use great care by stirring often while it is browning.
Preheat oven to 350°. Sift flour, salt, sugar and baking soda together. Mix pumpkin, oil, water, eggs and spices together and combine with dry ingredients. Do not overmix. Add nuts, if desired. Bake in two well-greased 9 x 5 x 3-inch loaf pans for 45 minutes to 1 hour or until bread tests done. Turn out and let cool on wire racks. Makes 2 loaves.
Shape beef into 18 meatballs. In a large saucepan, brown meatballs and cook onion with garlic and oregano in shortening until tender. Add cabbage. Cook until tender. Add bean with bacon soup. Gradually stir in water. Add remaining ingredients except cheese. Heat. Stir occasionally. Serve with cheese. Makes about 6 cups.
Preheat oven to 375°. In small bowl, combine pepper, onion, mushrooms, olives and spaghetti sauce. Press garlic over mixture and mix well. Cut each biscuit into quarters. Arrange half of the biscuit pieces evenly over bottom of 9 x 13-inch pan. Bottom won't be completely covered. Spread with half of the sauce mixture. Sprinkle with half of the cheese. Repeat layers. Bake 28 to 30 minutes or until golden brown. Cut into 8 squares. Yield: 8 to 10 servings.
Have all ingredients at room temperature. Blend ingredients together into smooth spreading consistency. Spread evenly on muffins. Quarter each muffin (64 pieces). Place on cookie sheet (they should not touch) and freeze uncovered one hour. When frozen, place in plastic bags. To serve, place on cookie sheet and bake at 450° until lightly browned on edges (approximately 18 minutes). Enjoy!
Combine egg, sugar, pineapple syrup and flour. Cook until thickened. Cool. Combine cream cheese and Cool Whip. Add egg mixture and pour over jell. Jell. Serve cool.
Mix all fruit ingredients together. Mix the orange rind into the salad dressing and toss with fruit.
Mix yeast in water with pinch of sugar. Let stand until double in size. Combine remainder of sugar, salt and 4 cups of the flour in a large bowl. Make a well and drop in eggs, yeast mixture and milk. Mix with a spoon. Add butter and more flour. Mix with hands. Keep adding flour until able to handle. Knead. Put in buttered bowl and let rise until double in size, approximately 2 hours. Punch down and allow to rise 15 minutes. Form into desired shapes and let rise approximately 1 hour. Bake at 350° until brown.
In a mixing bowl, dissolve yeast and 1 teaspoon sugar in milk and water. Let stand 5 minutes. Add egg, shortening, salt, remaining sugar and enough flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top.
Place all fruit in a casserole. Mix well. Combine mandarin orange juice and remaining ingredients in a small bowl. Mix well. Pour liquid mixture over fruit. Bake in a preheated 350° oven for 30 minutes. Serves 6.
Cut slice from top of bread, remove center, leaving 1-inch shell. Cut removed bread into bite size pieces; reserve. Brush inside of shell and pieces with melted margarine. Place on cookie sheet with reserved bread and brown in oven.
Melt butter. Add graham cracker crumbs, mixed with 3 tablespoons of sugar. Blend and pack mixture in bottom and sides of greased 9-inch pie plate.
Mix well the bananas, eggs, shortening, sugar and vanilla. Add dry ingredients, alternating with milk. Grease and flour pans. Bake at 350° for 35 to 40 minutes for layer cake, 45 to 50 minutes for 9 x 13-inch oblong. Frost as desired.
In large bowl combine pecans, crushed graham crackers, raisins, cherries and pineapple. In large saucepan combine marshmallows, milk and butter. Cook over low heat, stirring constantly, until melted. Pour over pecan mixture and mix well. Shape into 1 inch balls and roll in coconut. Moist hands frequently with water help shape the cookie balls.
Fry bacon, onion and bell pepper together. Add okra and salt and pepper to taste. When okra gets crispy, add rice and a few dashes of soy sauce. Very good!
Mix flour, soda, cinnamon, salt and set aside. Beat the eggs while gradually adding the sugar. Add the oil and vanilla. To the egg mixture, add 1 cup of flour mixture and 1 cup mangos. Repeat until all is blended. Add nuts, raisins and coconut. Spoon into 4 loaf pans. Bake at 350° for 55 to 60 minutes.
Beat eggs and milk together; beat well. Work butter into this mixture using fork to blend. Add enough flour to thicken for rolling. Knead on floured board. Roll onto thinly floured board. Dry by hanging on the back of chair, 1 to 2 hours. Sprinkle with flour and roll up real tight as for a jelly roll. Flour and cut into thin slices. Pull slices apart. Cook noodles, uncovered, in salted boiling water for 5 to 8 minutes, stirring occasionally; drain. Put the noodles back in the pot with 1/4 cup of milk and heat. Top with buttered bread crumbs. Serve with main course.
Toss chicken with flour, salt and pepper. Melt butter in a large skillet. Add chicken (with excess flour). Saute 3 minutes to brown. Add onion and celery. Saute 3 minutes longer. Remove from heat and add remaining ingredients. Bring to a boil. Cover and simmer 15 minutes or until vegetables are tender. Serves 8.
Mix bread crumbs and Parmesan cheese; add according to your tastes (dried parsley flakes, oregano, garlic powder, salt and pepper). Dip chicken in beaten eggs and then crumb mixture. Put in well-greased shallow pan. Cover each piece of chicken with lemon butter. Sprinkle chicken with sesame seed (optional). Bake at 350°. Cover with foil for first 1/2 hour, uncovered for second 1/2 hour.
Brown meat in large skillet. Add onion, garlic salt and oregano. Cook until onion is tender. Add soup and vinegar; simmer for 30 minutes, stirring occasionally. In a medium bowl, mix the Ricotta cheese, egg, parsley flakes, sugar and a dash of pepper. In a 9 x 13-inch pan, layer noodles, cheese mixture, meat sauce and Mozzarella. Repeat layers. Sprinkle final layer with Parmesan. Bake at 350° for 45 minutes. Let stand 15 minutes before serving.
Slice berries and place in crust. Cook sugar, cornstarch and 7-Up until mixture thickens. Add salt. Mix in jello and cool. Pour over berries and chill. Top with Cool Whip.
Mix together the soups and sour cream. Put chicken in casserole dish; cover with soup mixture. Top with the Pepperidge Farm herb dressing. Bake, uncovered, at 350° for 25 minutes.
Preheat oven to 350°. Arrange sweet potatoes in baking dish. In small saucepan over medium heat, combine remaining ingredients; heat to boiling; reduce heat to low and simmer 5 minutes, stirring occasionally. Pour mixture over sweet potatoes. Bake 20 minutes, or until potatoes are well glazed, basting often. To serve, spoon syrup over potatoes. Serves about 6.
In a large bowl, combine 2 cups flour and brown sugar. Cut in shortening with pastry blender until fine crumbs. Remove 1/2 cup crumbs and set aside. To the remaining crumbs, add 1 cup flour, baking powder and baking soda. Stir until well blended. Mix together egg, molasses and water. Add to crumb mixture and stir by hand just until blended. Pour into well-greased and floured 5 x 9-inch loaf pan. Sprinkle 1/2 cup reserved crumbs on top. Bake at 350° for 55 to 65 minutes or until tests done.
In a large bowl, mix all the ingredients together. Let set in a refrigerator overnight. Salt and pepper to own taste.
Mix milk and salt. Dip fish in salted milk. Mix together bread crumbs and paprika. Roll fish in bread crumbs. Place fish side by side in oiled, shallow baking dish. Drizzle melted butter over fish. Bake at 525° for 15 to 20 minutes or until fish is golden and flakes easily with fork. Watch closely.
Put marshmallows, pumpkin and spices in top of a double boiler. Heat and stir until marshmallows are melted. Mix well and let cool, 45 minutes to 1 hour at room temperature or overnight. Stir in 1/3 cup whipping cream. Carefully fold in remaining cream. Pour in a baked 9-inch pie shell.
Double a 5-foot length of foil. Place on broiler pan. Place roast on foil; brown under broiler. Combine remaining ingredients; spoon half of sauce under roast and remaining sauce on top. Seal foil. Bake at 325° for 1 1/2 to 2 hours.
Cut 4 frankfurters in half in diagonal slices. Saute onion and green pepper in butter in a large skillet. Add tomatoes, tomato sauce and chili seasoning to skillet mixture. Stir. Add cooked macaroni. Spoon into baking dish. Top with cheese. Make diagonal slits in remaining 6 franks and arrange on top of macaroni. Bake at 350° for 25 to 30 minutes in a 12 x 7 x 2-inch pan.
Heat oven to 350°. Grease a 13 x 9-inch pan. Dump pineapple and pie filling in pan. Spread evenly. Dump dry cake mix and spread evenly over pineapple and pie filling. Sprinkle pecans over mix. Place pats of margarine over top. Bake 50 minutes.
Preheat oven to 350°. Spray a 9-inch glass pie plate with nonstick cooking spray; set aside. In large mixing bowl, combine broccoli, cottage cheese, onion, egg substitute, margarine and salt until blended. Stir in cornmeal. Scrape mixture into prepared pie plate. Smooth to make even layer. Bake for 30 minutes, until golden brown. Let stand for 10 minutes before serving. Makes 8 servings.
Preheat oil to 350°. Place potatoes in 9 x 13 oblong baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, salt and pepper; pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean.
Combine cornmeal, onion and flour. Add egg. Gradually beat in milk. Drop by spoonful into hot oil until golden brown.
Drain fruit juice. Add enough water to make 1 1/2 cups. Bring to a boil and pour over jello and stir to dissolve. Cool. Whip cream cheese until smooth. Then add Coca-Cola and cream cheese to jello mixture and whip until well combined. Let the jello congeal; before it hardens, add pineapple and nuts.
Melt butter, then add onion, green pepper and rice. Cook until rice mixture begins to brown. Then add consomme, water, salt and pepper. Steam under low heat for 30 minutes.
Cook macaroni. Toss macaroni, ham, cheese, vegetables, salt, pepper and mayonnaise. Serve on lettuce and garnish with eggs.
Mix flour and salt. Add shortening and mix to make dough. Add water as needed, one tablespoon at a time. Makes 2 (9-inch) pie shells.
Combine Jell-O and boiling water and sprinkle with onion flakes. Set aside to cool. Add tomato soup and cream cheese to Jell-O. Fold in mayonnaise, celery and shrimp. Refrigerate.
Heat oven to 350°. Prepare pie crust. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into prepared pie crust; sprinkle with pecan halves. Bake at 350° for 45 to 50 minutes or until center is set. Cool. Top with whipped cream or ice cream, if desired. Serves 8 to 10.
Mix powdered sugar, margarine, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours or overnight. Heat oven to 375°. Divide dough into halves. Roll each half 3/16-inch thick on lightly floured surface. Cut into shapes. Sprinkle with granulated sugar. Place on nonstick or lightly greased cookie sheet. Bake until edges are light brown, 7 to 8 minutes. Makes about 5 dozen 2-inch cookies.
Combine 1/4 cup plus 2 tablespoons chopped onion and white vinegar. Let stand 30 minutes; drain and set aside. Sort and wash dried black-eyed peas and place in a large Dutch oven. Add 5 1/2 cups water and salt; bring to a boil. Cover, reduce heat, and simmer for 35 minutes. Heat oil in a small skillet over medium heat. Add 1 1/3 cups onion and garlic; saute 5 minutes or until tender. Remove from heat and add to peas.
Sift together flour, 2 cups sugar, salt, baking powder, and vanilla pudding. Beat egg whites in another bowl until fluffy and mix in 1 cup sugar (keep cold)!!!
Cream together butter and sugar; beat in eggs one at a time. Stir in pineapple. Fold in bread cubes. Turn into greased 1 1/2-quart casserole dish. Bake uncovered at 350° for 1 hour. Serve with ham.
Combine cream cheese, lemon juice and peel, mixing until well blended. Fold in whipped topping; chill. Layer fruit in 2 1/2-quart serving bowl. Top with cream cheese mixture and nuts. Chill.
Combine sugar and cornstarch in a large saucepan. Add syrup, butter, water and salt. Cook rapidly until it forms a hard ball in cold water. Pour into lightly buttered shallow pan. Let stand undisturbed until cool enough to handle. Sprinkle vanilla over candy. (Add nuts, if desired.) Pull until white and glossy. Lay on waxed paper in long rope and cut into bite-sized pieces.
Boil yams until fork pierces easily; peel. Blend all ingredients until smooth. Add a little more sugar and nutmeg to suit your taste.
Mix the eggs, butter, flour and milk. Put in bag of chips. Put on cookie sheet. Put in oven for 3 minutes at 15° Fahrenheit. Cool them, put in dish and eat.
Mix together sugar and vanilla. Add dry ingredients. Chop and dredge chopped dates in additional flour and mix with pecans. Add to batter. Bake in well-greased and floured 13 x 9-inch pan at 300° for 30 to 40 minutes or until springy. Cool in pan and cut. Sprinkle with confectioners sugar and serve.
Beat eggs. Add honey, butter and yogurt, mixing well. Stir in carrots and nuts. Mix flour, soda, salt and cinnamon. Stir into carrot mixture. Pour mixture into oiled 8 x 8 x 2-inch baking pan. Bake at 350° for 1 hour.
In a large soup kettle, saute onions in water until tender. Add all ingredients, except tortilla chips. Bring to a boil. Reduce heat and simmer 30 minutes. Serve with chips.
In saucepan, heat chicken broth to boiling. Add macaroni; cook 10 minutes, or until tender. Do not drain. In large skillet, fry bacon until crisp. Add green pepper and onion; cook and stir until onion is tender. Drain off excess fat. Stir in macaroni-broth mixture and remaining ingredients. Heat through. Serves 6 to 8.
Sift dry ingredients. Blend with butter and pumpkin and beat. Add eggs and vanilla. Blend and beat for 2 minutes. Add walnuts and chocolate chips. Put in tube pan which has been greased on bottom. Bake for 1 hour and 15 minutes in preheated 350° oven.
Heat pineapple in saucepan and add jello; stir until dissolved. Pour over softened cream cheese and mix well. Place in refrigerator until mixture begins to thicken. Mix in whipped cream, chopped cherries, nuts and oranges. Return to refrigerator to congeal.