HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cubed bread in bottom of grease 8 x 8-inch baking dish and top with cheese. Brown sausage and drain. Place on top of cheese. Beat eggs with milk and mustard, pour over sausage mixture. Cover and refrigerate overnight. Next day dilute soup with milk and pour over top. Bake uncovered for 1 1/2 hours at 300°. Serves 4.
Thinly slice vegetables. Oil a shallow casserole dish (I use an earthen ware pie plate) and arrange vegetables, alternating layers, starting with potatoes. Coat them with olive oil and some of the basil. Bake for 30 minutes or until potatoes are tender. I like them to crisp on the edges. Sprinkle remaining basil on vegetables and salt and pepper to taste. Delicious with a veal chop. Serves 4.
Mix all the loaf ingredients together (first 6 ingredients) and shape like a loaf in roaster. Bake 2 to 2 1/2 hours at 325°. Baste every 15 minutes to 1/2 hour with remaining ingredients.
Put each in Pyrex pan in order (3-quart dish). Bake at 350° for 50 minutes to 1 hour. Browns butter on top.
Combine all ingredients and pour into a greased casserole. Bake at 350° until brown and well set.
Mix yeast and water. Mix flour and cake mix; then stir into yeast and water mixture (mix well). Let rise 1 hour. Shape on floured surface to 9 x 13-inches. Cut in squares and put in pan sprayed with vegetable spray. Let rise 1 hour. Bake 20 minutes at 400°. Brush top with melted butter.
Cut cucumbers longways; put in crock. Pour boiling water and salt over cucumbers. Let stand one week.
Mix well the peanut butter, cracker crumbs and powdered sugar and roll into balls. Chill in freezer. Dip in chocolate and put on wax paper.
Brown the ground beef. Drain off excess fat and add taco seasoning mix. Let stand. Cut onion, tomatoes and lettuce. Grate cheese. Place all ingredients in a large bowl. Drain and rinse beans. Add to mixture. Add chips and dressing at the last minute. Mix and serve.
Combine all ingredients in slow cooker. Cook on low for 6 to 8 hrs. or until meat is done. If possible, stir occasionally. Serve with noodles.
Heat oven to 350°. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix. Round into ball; divide in half. On ungreased baking sheet, put each half into a 12 x 3-inch strip. Strips should be about 3 inches apart. Heat 1/2 cup butter and 1 cup water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy. Divide in half; spread evenly over 12 x 3-inch strips. Bake about 60 minutes or until topping is crisp and brown. Cool. As topping shrinks the custardy top of puff is formed. Frost; sprinkle with nuts and garnish with cherries (optional).
Preheat oven to 425°. Bake pie shell for 8 minutes; remove from oven. Reduce oven to 350°. In skillet, brown meat; pour off fat. Add tomato sauce, green pepper, onion and bouillon; cook until bouillon dissolves. Remove from heat and stir in eggs, flour and 6 cheese slices, broken. Pour into shell. Bake 20 to 25 minutes. Arrange remaining cheese on top. Return to oven for 3 to 5 minutes. Garnish with tomatoes and lettuce.
Mix all ingredients together. Put in casserole dish and bake for 45 minutes at 325°.
Wash and trim only tender pods, not to remove the cap unless using for soup. Cook in boiling water one minute. Put hot okra in jars leaving 1/2-inch on top. Season with 1/2 teaspoon salt to 1 pint of water. Process in pressure canner at 10 pounds for 1 pint 25 minutes or at 10 pounds 1 quart 40 minutes. Remove from canner and adjust back in hot water for those that do not seal.
Place all ingredients in large stainless or porcelain covered skillet in order given. Do not use an iron skillet. Cover and cook over medium heat, turning occasionally. Cook 40 minutes, until chicken is done. Remove chicken to serving plate. Keep warm. Cook remaining sauce until thick and bubbly. Do not burn. Pour over chicken to serve, or use for dipping. May also fix sauce to use for basting chicken cooked on the grill.
Thoroughly blend all ingredients together. Pour into 9-inch pie shell and bake 1 hour at 350°.
In a large bowl beat the eggs using electric mixer for 4 or 5 minutes until light. Add the baking mixture and mix well. Fold in the cheese, cottage cheese and chilies. Turn mixture into greased 9 x 9 x 2-inch baking dish. Bake in 350° oven for 40 minutes. Remove from oven and let stand for 10 minutes. Cut into small squares. Can be served either warm or cool. Yields 3 to 4 dozen appetizers.
Heat oven to 375°. Mix flour, butter and cashews. Press in bottom of pan, 13 x 9 x 2-inch. Bake until light brown, 15 minutes. Cool.
Slice potatoes and onion thin. Heat fat in skillet over low heat. Add potatoes, onion and seasonings. Cover and cook about 15 minutes. Turn and re-cover. Continue cooking another 15 minutes or until done. Serves 6.
Blend soup, milk, soy sauce and pepper until smooth. Stir in green beans and half a can of onion rings. Turn mixture into a casserole. Cover and bake at 350° for 25 minutes. Top with remaining onions. Cover and bake for 5 minutes.
Stir sour cream and cheese together; add to hot potatoes. Beat until smooth. Add butter, chives, salt and pepper. Pour into well-greased 2-quart casserole. Dot with butter. Sprinkle paprika on top. Bake at 350° for 25 minutes. Serves 6 to 8 people.
Prepare brownie mix as directed on package. Let brownies cool completely. Beat the powdered sugar, butter and water until smooth. Spread evenly on top of cooled brownie. Cover and refrigerate until set. Place chocolate chips and remaining 6 tablespoons butter in microwave-safe bowl and microwave on high for approx. one minute or until mixture is smooth when stirred. Pour over the chilled dessert. Cover and refrigerate at least one hour before serving. Cover and refrigerate any leftover dessert.
Spread crescent rolls on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Mix cream cheese, mayonnaise and dressing mix; spread on cooked rolls. Sprinkle vegetables on cream cheese layer. Cut in small squares. Make the day before serving.
Break up head of cauliflower. Drain, then chop or slice black olives. Chop onions. Mix in bowl with salad dressing. Chill at least 3 hours before serving.
Combine all ingredients in container of an electric blender; process just until smooth, stopping once to scrape down sides. Yield: 3 cups.
Cook corn on cob and cut off. Add rest of ingredients and bring to a boil. Simmer 30 minutes. Pack in hot jars and seal. Makes 12 to 14 pints.
Cream margarine with sugar and add egg and water, then carrots. Sift dry ingredients and add to mixture. Mix and spoon into greased 6 to 8 cup ring mold or a casserole dish. Bake at 350° for 40 to 45 minutes. Serve with meat dishes.
Pour juices into a saucepan. Combine cornstarch and water until smooth. Stir into juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Season with salt and pepper. Yield: about 3 cups.
Break eggs into bowl and beat with fork. Add milk, salt, pepper and bread. Beat until bread disintegrates. Add onion, carrot, cheese and beef. Mix well. Pack in a loaf pan. Bake at 350° for 1 hour. Let stand 10 minutes. Remove from pan. Serve hot or cold. Can be made and frozen or baked and frozen.
Mix cocoa and powdered sugar in a large bowl. In a large saucepan, melt the cheese and butter over medium-low heat. Stir continually until dissolved. Add vanilla and then pour mixture over cocoa and powdered sugar. Add chopped nuts, if desired. Mix thoroughly with a large heavy spoon. Pour into square pans, two or more. Chill and enjoy. This makes over 6 pounds of fudge, so you might want to cut it in half. But you'll wish you had the other 3 pounds if you do!
Melt butter in a 13 x 9 x 2-inch pan. Beat eggs, add other ingredients. Pour over melted butter. Bake 35 minutes at 350°. Cool before cutting into bars.
Mix cake according to instructions on box. Pour half of batter into a 9 x 13-inch greased cake pan. Bake 20 minutes at 350°. Melt caramels with oleo and milk in double boiler. Pour over baked cake. Sprinkle nuts and chocolate chips over this. Pour remaining batter over this mixture and bake 20 minutes at 250°. After this time, increase to 350° and bake 10 minutes more.
In a large mixer bowl, combine cream cheese and peanut butter; beat with an electric mixer until combined. Add powdered sugar and milk; beat until combined. Fold in whipped topping. Spoon into pie shell. Sprinkle with peanuts, if desired. Cover and chill in the freezer for 15 minutes. (Can be drizzled with chocolate syrup!) Makes 8 servings.
Preheat oven to 350°. Beat egg whites until stiff, but not dry, and set aside. Beat the applesauce with the sugar until light and creamy. Sift the flour with the baking powder and salt. Blend the skim evaporated milk with the water and extract. Add the flour mixture to the creamed applesauce alternately with the milk mixture, beginning and ending with the flour mixture. Gently fold in the beaten egg whites.
Make bundles of beans by wrapping 5 to 6 whole beans in a slice of bacon. Place in a casserole dish coated with Pam. Sprinkle tops of bundles with garlic salt. Bake in a 350° oven until bacon is crisp on top and beans are cooked (about 20 minutes).
In a saucepan, heat the broth to a bare simmer and in a small bowl, stir together the peanuts and 1/2 cup of the broth until the mixture forms a paste. Stir the peanut paste into the simmering broth; add the chili peppers, the bell pepper and the onion and bring the mixture to a boil. Simmer the soup, stirring occasionally, for 15 to 20 minutes, or until it thickens to the desired consistency and season it with salt and pepper. Makes about 4 cups, serving 2 to 4.
Combine meal, flour, soda, salt and baking powder. Mix well. Add eggs and buttermilk. Mix well. Add onions, catsup and Tabasco. Mix well. Using about 1 tablespoon of batter, form into a ball and fry in deep fat fryer for about 2 minutes or until evenly browned. Yield: Approximately 2 dozen.
Combine all ingredients and mix well. Pour into 3 unbaked pie shells. Bake at 350° for 50 minutes. Makes 3 deep dish pies.
Mix potato flakes and hot water. Add cold water. Add yeast, salt, oil, and molasses. Add rye graham flour. Mix well. Add 2 c. white flour. Mix well. Add remaining 2 c. white flour. Spread about 1 c. flour on pastry sheet. Knead dough. If sticky, add more flour. Knead until smooth. Oil mixing bowl. Place smooth side of dough on bottom. Then turn dough over. Let stand covered (in bowl) in sink filled with hot water, about 1 hour or until rises in center. Place on pastry sheet. Cut into 3 equal pieces. Place in greased loaf pans. Let rise with pans in water, for 1/2 hour. Bake at 350 for 1 hour. Brush top with butter.
Mix pudding, Dream Whip and milk with hand mixer (follow directions on pudding box). Pour in graham cracker crust. Chill at least 2 hours (can be chilled overnight). Right before serving, spread thick layer of Cool Whip on top (approximately 1 to 1 1/2-inches). Cut and serve.
Cook in double boiler the eggs, sugar, salt and margarine; cook 20 minutes to 1/2 hour. Stir often; cool. In large bowl, put cracker crumbs, marshmallows, nuts and vanilla. Mix all together. Press in large pan and cool and spread over top. Melt butterscotch tidbits and spread over top of treats.
Combine first 7 ingredients and after bringing to a boil, simmer about 3 hours. Refrigerate. Next day skim off fat and discard vegetables and bones. Bring to a boil, reduce heat and add remaining ingredients.
Mix everything together. Put in greased pan with butter, 9 x 13. Bake at 350° for 45 minutes.
Add some cinnamon to the 1/4 cup sugar and mix together. Add graham crackers and margarine; mix well. Line a sheet cake pan with foil and spread the crust evenly, including up the sides of pan.
Mix well all ingredients with buttermilk until medium thickness.	Drop with large spoon in hot 10 to 12-inch skillet with 1 teaspoon each bacon grease and butter. Cook at 425° until golden brown. Makes 7 to 10 pieces.
Brown beef cubes (they may be cut into smaller pieces), drain any oil or grease. Add gravy, salt and pepper to taste and let simmer while you boil your rice in another pan. When rice is done, put a portion on your plate then spoon your beef tips and gravy over your rice and enjoy.
Heat oven to 400 degrees. Brown ground beef in large skillet; drain well. Add corn, onions, chili powder, potato slices, contents of sauce mix envelope, boiling water and milk; mix well. Spoon mixture into ungreased 8 inch square baking dish. Top with jalapenos. Bake at 400 degrees for 20 minutes or until mixture bubbles around edges. Cover loosely with foil and bake an additional 10 to 15 minutes or until potatoes are tender. Makes 4 servings.
Boil hen until done, approximately 1 1/2 hours; remove chicken from broth mixture and remove skin and bones from chicken. Place chicken meat back into broth mixture; cook and additional 15 minutes.
Stir all together; pour into an 8-inch greased pan. Bake at 350° until toothpick comes out clean.
Cook soup, milk, mayonnaise and curry in pan. Do not boil. Put in baking dish. Stir in steamed broccoli and chicken. Sprinkle on bread crumbs. Bake 30 minutes at 350°. Sprinkle on Cheddar cheese. Return to oven until cheese is soft.
Cream butter, sugar, eggs, and vanilla. Add dry ingredients. Fold in blueberries. Pour into greased tube pan. Sprinkle with cinnamon and sugar and swirl top lightly with knife. Bake at 350° for 45 minutes.
In a small bowl, combine poppy seed and milk. Set aside. Separate eggs. In large bowl, cream Crisco and sugar. Add egg yolks, poppy seed mix, buttermilk and extracts. Sift flour, soda and salt well and add to mixture. Beat egg whites until stiff. Fold into batter. Bake in tube pan 1 hour and 20 minutes at 325°. After three minutes, take out of pan and glaze.
Cook and drain ground beef; mix with lettuce, tomatoes, onion and black olives in a large bowl. Mix well. Add avocados and Fritos and stir in melted Cheez Whiz. Top with jalapeno peppers.
Parboil yams, peel and cut into pieces. Peel apples and dice. Mix sugar, cornstarch and salt in saucepan. Add boiling water and butter. Stir over medium heat until mixture comes to a boil. Butter casserole dish and place yams and apples in casserole in layers. Pour sauce over. Bake at 325° for 1 hour. Serves 12.
Put in a mixing bowl the milk and yeast. Let stand 5 minutes. Stir. Add the butter or oil, salt and eggs. Beat with a strong rotary beater or electric mixer. Gradually add the flour. Leave the mixture in the bowl and let rise until very light and about double in size. Spoon into a buttered 10-inch angel cake pan or 2 dozen 2-inch muffin pans. Let rise about 1 hour. Bake about 50 minutes at 350° in a large pan or 20 minutes at 425° in muffin pans.
Cream butter, sugar and eggs. Add remaining ingredients and mix well. Fold in 2 cups raw apples or fresh or frozen blueberries. Place in 2 (8 or 9-inch) pans.
Brown chops in skillet. Pour off fat. Season with salt and pepper. Top chops with onion slices, cover. Cook over low heat 30 minutes. Add remaining ingredients. Cook uncovered 15 minutes or until done. Stir occasionally.
Peel, core and slice apples. Place in an 8 x 8-inch baking dish and dot with the butter. Combine the next 5 ingredients together and combine like pastry, with 2 knives. Do not let it become oily. Crumble topping over apples. Bake at 375° for 30-40 minutes until apples are done. Serve hot or cold with whipped cream or ice cream.
Mix together and put into cans up to 1-inch from the top. Cover. Place cans in pan and fill pan with boiling water. Place in oven at 350° for 1 1/2 to 2 hours.
Mix together eggs, shortening, sugar, vanilla and grated zucchini. Add dry ingredients; nuts and chips optional. Pour into loaf pans. Makes two large loaves. Bake at 325° for 1 hour.
Mix the first 5 ingredients in a 13 x 8 x 2 1/2-inch casserole dish. Top with chicken pieces. Dot well with margarine. Sprinkle with paprika. Cover with aluminum foil (this is a must). Bake 1 hour and 15 minutes at 350°. Remove foil and serve a hearty main course for 8.
In a large pan (suitable for stovetop and oven), brown the ground chuck, then drain the excess fat. Add the onion and celery. Cook until tender. Stir in soup, tomato paste and catsup and simmer for 15 to 20 minutes. Add all remaining ingredients and stir well. Bake, uncovered, at 350° for about 1 hour. Makes approximately 25 servings.
Soak poppy seed overnight in scalded milk. Cream sugar and shortening until smooth. Add beaten egg yolk. Add poppy seed mixture alternately with sifted dry ingredients. Fold in the beaten egg whites. Bake in a greased Bundt pan in a 350° oven for 30 minutes. Sprinkle with powdered sugar when cooled completely.
Cook chicken and debone. Cut chicken into bite size pieces and put into bottom of greased casserole dish. Mix soup and sour cream; spread over chicken. Melt margarine and add crushed crackers. Sprinkle over soup and sour cream mixture. Sprinkle poppy seed on top. Bake at 325° for about 30 minutes. Serves 4 to 6.
Brown beef; slightly crush tortilla chips. Mix together all ingredients except dressing. Toss well. Add dressing and mix thoroughly. Serve immediately.
Mix and place in casserole dish. Top with cheese and potato chips. Cook at 350° until bubbly.
Preheat oven to 350°. In a bowl, mix pineapple, carrots, banana and prunes. Add vanilla and cinnamon. Add oil and egg. Add dry ingredients and mix well. Fill lined paper cups in a muffin tin. Bake for 10 to 15 minutes or until a toothpick comes out clean. Cool. Remove and store in refrigerator. Makes 12 large muffins. You may add 1/2 cup raisins for variety.
Cream shortening and sugar; add eggs and beat well. Then add rest of ingredients in order given. Drop by spoonfuls on cookie sheet and bake in a moderate oven for 12-15 minutes. When cool, add orange icing made with 1 Tbsp. butter, 1 tsp. orange rind, 1 c. powdered sugar, and enough orange juice to make consistency for spreading. Spread a small amount of icing on each cookie and serve.
Melt chocolate and margarine in 2-quart saucepan. Add sifted sugar. Stir until smooth. Gradually stir in milk. Cook over low heat. Once heated through, let simmer about 10 minutes. Serve warm over ice cream.
Cream softened cream cheese and sugar until smooth. Add Cool Whip and mix well. Cut cake into 1-inch squared and fold into mixture. Put into 9 x 13 dish. Top with pie filling. Chill at least 2 hours.
Take some macaroni. You boil the macaroni in water. Drain the water. You put onion in it and pickles in it and cheese and Miracle Whip and then you stir it, then you eat it.
Dissolve seasonings in oil and vinegar; stir. Pour over black-eyed peas. Add other ingredients. Stir carefully. Mix well and refrigerate. Allow salad to marinate for several hours.
Mix all ingredients together. Beat with electric beater. Bake according to directions on cake mix. Frost with white frosting and decorate with coconut on top. (Delicious!)
With electric mixer, beat together cream cheese and butter until fluffy. Add remaining ingredients except bell pepper. Beat well. Place a piece of plastic wrap on small cookie sheet. Spoon mixture onto plastic wrap to form a log, about 3-inches thick and 12-inches long. Fold plastic over cheese. Refrigerate until firm (overnight). Unwrap cheese log. Bend 1/3 of log to form a candy cane shape. Place on serving plate. Decorate with bell peppers to form stripes. Cover and refrigerate. Serve with crackers.
Heat oven to 400°. Spray rectangular casserole dish with Pam. Dip chicken in melted butter and coat with combined remaining ingredients. Place in pan and bake 20 to 25 minutes.
Beat eggs. Mix with next 3 ingredients. Broccoli should be thawed. Mix all together, then add muffin mix. Makes 12 muffins. Grease muffin pan. Muffins will be moist. Bake at 350° for 45 to 55 minutes.
Drain salmon. Remove skin and bones. Add all ingredients together in a small bowl. Mix well. Shape into log. Roll in chopped nuts. Chill and serve with crackers or raw veggies.
Drain well all fruit; mix together. Butter a casserole and pour in fruit. Combine brown sugar and crumbs; sprinkle generously on top. Sprinkle juice of lemon and orange and bake at 350° for 45 minutes. Serve warm or cold, with or without whipped cream. Makes 12 to 16 servings.
Melt margarine into 13 x 9-inch glass dish or pan. Spread potatoes over the margarine. Mix together in a bowl the sour cream, soup, onion, salt and pepper. Spread mixture over potatoes. Top with cheese. Bake at 350° for 1 hour.
Pour oil in skillet or wok and preheat to 350°. Combine cornstarch, soy sauce and water in small bowl; set aside. Add celery to skillet and stir-fry 1 minute; push to side. Stir-fry onion 1 minute; push to side. Add mushrooms; stir-fry 1 minute. Combine with onion and celery. Stir in cornstarch mixture. Cook and stir constantly until liquid is thickened, about 2 minutes. Reduce heat to 250°. Add water chestnuts and turkey and stir gently. Heat about 3 minutes. Stir in almonds. Serve over chow mein noodles. Serves 6.
About 1 hour before serving, preheat oven to 375°. In large saucepan over medium heat, heat undiluted soup, milk, sherry, parsley, curry powder and salt until soup starts to boil, stirring occasionally. In greased 2-quart shallow casserole, combine soup mixture, shrimp (or ham), macaroni and peas. Bake 55 minutes or until shrimp is pink and tender. Makes 4 servings.
Cook the stuffing shells until tender. Stuff with crumbled tofu seasoned with Mozzarella, yeast, Vegesal and herbs. Put shells into a baking dish lined with tomato sauce. Top with additional cheese and sauce. Bake at 350° for 30 minutes.
Cook chicken breast in water until done. Mix soup, sour cream, and water. Pour over chopped chicken.
Mix thoroughly. Drop spoonfuls of batter into fat in hot frying pan. Brown both sides.
Wash and drain lettuce; tear into pieces in a large Tupperware bowl. Break up cauliflower (small pieces). Make layers. Sprinkle on cheese. Crumble bacon, then green onion. Last spread mayo on. Then sprinkle sugar on top. Spread mayo like cake icing. Refrigerate with lid for 8 to 12 hours before serving. Toss before serving (about 15 minutes).
Cream margarine and shortening until creamy and smooth. Add sugar; cream with margarine and shortening. Add eggs, one at a time, beating well after each one. Measure dry ingredients; sift together. Add dry ingredients alternately with milk, beginning and ending with flour mixture. Add vanilla and other flavorings. Pour batter into a greased and floured tube pan. Bake at 325° until done, approximately 1 hour to 1 hour and 10 minutes.
Add to the cooked rice the fish, lemon juice, butter, and egg yolks which have been mixed together. Season to taste with salt and pepper, then fold in the egg whites which have been beaten stiff but not dry. Put into a buttered casserole dish, and cover the top with buttered crumbs.
Divide cake cubes and raspberries evenly among 7 dessert dishes or layer in an 8-inch square pan. Pour milk and vanilla into medium bowl. Add pudding mix. Beat with wire whisk until well blended. Let stand 5 minutes. Fold in Cool Whip. Spoon into dessert dishes. Refrigerate at least 2 hours. Diabetic Exchange Per Serving: 1 starch and 1/2 fat.
Brown ground beef; drain. Add salt, pepper, garlic, sugar and tomato sauce and cook for 15 minutes. Cook noodles and drain. Mix with butter; add onion, sour cream and softened cream cheese. In a 9 1/2 x 13-inch pan, place a layer of noodle mix, then meat mixture, then grated cheese. Repeat once more and end with grated cheese. Cook uncovered for about 20 minutes, at 350°.
Cook squash until done in salted water; drain well. Smash squash; drain again. Add crackers, coarsely crumbled, a few at a time until mixture resembles a mush consistency. Add onion, egg and garlic salt to taste. Heat oil in frypan on medium heat. Fry spoonful of mixture as you would a pancake. Patties will be crisp golden brown on both sides. Can be served as an appetizer or side dish.