HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute sausage and drain. Tear bread into pieces and place in 13 x 9 inch baking dish. Cover with sausage and cheese. Beat eggs with milk and mustard. Pour over sausage and cheese. Cover and refrigerate overnight. Next morning, place in cold oven and turn oven to 350°. Bake for 45 minutes. Do not cover. This is delicious for a Sunday morning breakfast.
Heat oven to 350°. Have baking sheets ready. In a large bowl with mixer on high speed, beat first 8 ingredients (butter through salt) until well blended. Reduce speed to low; beat in flour just until blended. Stir in oats, chocolate and pecans. Drop rounded tablespoons about 1-inch apart on ungreased baking sheets. Bake on baking sheet, then remove to a wire rack to cool.
*One large can crushed pineapple, 3 packages of frozen peaches, 3 packages of frozen strawberries or 3 pints fresh strawberries.
Combine lemon, pineapple, orange and maraschino cherry juice and mix well in large container. Pour over large block of ice in punch bowl, also ginger ale. Garnish with cherries.
Toss macaroni with vegetable oil and add celery, onion, salt and pepper. Add mayonnaise and mix with diced tomato. Garnish with parsley and thin slices of tomato. Let stand in refrigerator for 1 hour for more flavor.
Mix all ingredients. Pour into greased loaf pan. Bake at 400° for 15 to 20 minutes, then reduce heat to 375° and bake for 1 hour.
Mix flour and cocoa together. Beat eggs and sugar. Melt butter in microwave. Mix together cocoa, flour, eggs and sugar. Add buttermilk. Add vanilla and pecans last. Bake in 350° oven for 45 minutes (use unbaked pie shell).
In large pot, boil chicken (for flavor, add 1 carrot, 1 stalk celery and 1 onion; leave skin on). Let cook for 1 1/2 hours. Strain into another pot. Bone and skin chicken; add to broth. Add chopped onion, sliced carrots, chopped celery, bouillon cubes, basil, salt, pepper and garlic powder. You may wish to add more water to broth, depending on how much soup you wish to make. Cook acini de pepe according to package directions. Strain and add to finished soup.
Preheat oven to 400°. Place pie crust in pan and prick sides and bottom. Bake for 3 minutes. Remove from oven, prick crust again and bake 3 additional minutes. Cool. Saute onion in margarine and remove from heat. Add spinach and cheese. Combine remaining ingredients and stir in spinach mixture. Pour into pie shell and bake for 35 minutes. Cool for 5 minutes. Serves 6.
Melt butter and mix in with remaining ingredients. Bake at 300 degrees for 30 minutes.
Drain and flake salmon. Toss with bread crumbs, onions, cilantro and ginger. Mix in egg whites. Form into 8 patties. Coat patties with more bread crumbs and saute them over medium heat in a small amount of oil until brown on both sides.
Place garlic in small tin with enough olive oil to cover. Add sea salt. Cover loosely with foil and roast in 350 degree oven for 30 minutes. Remove foil and cook an additional 15 minutes. In a small pan, place potatoes with enough chicken stock to cover. Simmer, covered, 30 minutes; remove lid and continue cooking until stock is reduced by half and potatoes are tender. Add garlic and pepper to potatoes in stock. With a firm whisk, smash mixture, adding butter and half and half. Do not use mixer. Add salt to taste. Mixture should be the consistency of coarse oatmeal.
Combine potatoes, butter and sugars. Beat at medium speed until blended. Combine flour, baking powder, soda and salt in large bowl; stir well. Add sweet potato mixture and buttermilk to flour mixture; stir just until moistened.
Thaw and squeeze spinach until dry. Stir all ingredients together. Put into blender or food processor. Blend well. Refrigerate, covered, for 2 hours. Stir before serving.
Mix all ingredients together. Add 2 teaspoons of mixture to one cup of boiling water.
Dissolve cornstarch in a little of the milk. Separate eggs. Beat yolks. Add 1/2 cup milk and beat. Heat milk to scalding. Add sugar. Add eggs to cornstarch. Add eggs and cornstarch mixture to hot milk, stirring constantly. Take off fire and add vanilla.
Heat oven to 375°. Cut tomatoes into 1/4-inch strips. Heat reserved 1 tablespoon oil in 10-inch skillet over medium-high heat until hot. Cook chicken, Italian seasoning and onion in oil about 4 minutes, stirring frequently, until chicken is no longer pink in center. Stir in tomatoes and Parmesan cheese.
Mix all ingredients together and chill. Serve with crackers, pretzels, chips or vegetables. For lower fat content, this tastes just as yummy with low-fat or non-fat ingredients.
Preheat oven to 350°. Chop onion. Wash and chop parsley. Add beef, pork, onion and parsley to bowl. Mix. Add remaining ingredients and mix. Press firmly into loaf pan. Bake 1 hour. Serves 8.
Put first 6 ingredients in bottom of 36 cup coffeemaker. In basket add the spices. Perk full cycle.
Fry onion in bacon drippings. Put onion and chopped bacon bits on baked pie crust.
Mix together first 4 ingredients, then add milk. Stir and cook until bubbly.	Stir in chunk of butter and 1 teaspoon vanilla. Pour into cooked pie shell. Top with Cool Whip.
Preheat oven to 450°. Lightly grease 13 x 9 x 2-inch baking dish. Mix together 1 cup flour, baking powder, 1 teaspoon sugar and 1/4 teaspoon salt. Make a well in the center; add melted butter and 1/2 cup milk. Stir together to form a rich biscuit dough. Roll dough out to 1/4-inch thin rectangle. Spread dough with apples, and then sprinkle with nutmeg. Roll dough and apple sup like a jelly roll. Cut into 1-inch rounds. Lay out flat in baking dish. Mix remaining sugar, salt and flour. Pour boiling water over sugar mixture. Add butter and stir until butter has melted. Pour over apple rounds and bake for 15 minutes or until brown.
Mix dry ingredients. Cut in shortening. Add milk to beaten eggs. Add flavoring. Add liquid to dry ingredients (as you would for pie crust). Roll and cut, not too thin. Bake at 350° for 10 to 12 minutes. Good luck!
Place pineapple, vanilla and lemon juice in blender. Turn on. Leave running. Add boiling water. Add gelatin. Slowly pour in skim milk powder. Pour into custard cups or pie plate and refrigerate at once. One-fourth of entire recipe equals 1 fruit and 1/4 daily milk allowance.
Combine soup, peas, bouillon and milk in 1 1/2-quart microwavable container. Cook 8 to 10 minutes, until bubbly hot, stirring or rotating dish. Pour into blender. Blend until peas are broken up into small pieces.
Bring a large pot of water to a boil over high heat. Add fettuccine and cook according to package directions, stirring frequently until firm to the bite. Drain in a colander.
Form sausage into 1 1/2-inch balls and fry. Drain well. Marinate in sauce overnight made from the remaining ingredients. Heat in chafing dish and serve hot.
In a blender, put all ingredients and whip. Pour into unbaked pie shell and bake at 400° for 35 minutes or in a convection oven at 400° for 25 minutes.
Mix cream of chicken soup and rice. Melt margarine in baking dish. Add soup and rice mixture. Place chicken on top. Sprinkle with onion soup mix. Pour water over all. Bake at 350° approximately 1 to 1 1/2 hours.
Cut carrots 1/4-inch. Cook until fork-tender. Cook and mix with other ingredients. Marinate overnight.
Brown meat and drain. Put all things together in large stew pot. Cook until warmed through. Simmer until ready to serve. Just mix up a pan of Jiffy cornbread and open a container of cottage cheese and you have a hot and hearty supper. My men love this and it's so easy!
Preheat oven to 325° for 10 minutes. Cream margarine and sugar, add vanilla and water. Mix in flour and beat until blended. Stir in nuts, shape into small balls. Bake 20 minutes on ungreased baking sheet. Cool slightly on wire rack, roll in powdered sugar.
Grease a large casserole dish. In a large mixing bowl, combine cheese, soups, chopped onion, butter, salt, and pepper. Mix well. Stir in hash browns. Place mixture into a casserole dish, and stir together crushed cornflakes and 1 tbsp. butter. Sprinkle over potato mixture. Bake at 350° for 1 hour, or until brown.
Combine first 4 ingredients in a saucepan. Bring to a boil. Reduce heat and simmer 30 minutes. Remove spices. Add pineapple juice, orange juice and lemon juice. Chill.
Beat peanut butter and butter at medium speed with electric mixer until blended. Gradually add powdered sugar, beating after each addition until blended. Shape into 1-inch balls. Cover cookie sheet with waxed paper and chill 10 to 15 minutes or until firm. Microwave chocolate morsels and shortening in 2-quart glass bowl on High for 1 1/2 minutes or until melted, stirring twice. Dip each ball into chocolate mixture until partially coated; place on wax paper to harden. Store in airtight container. Refrigerate overnight.	Mmmmmm.
Combine sugar, cocoa and salt in a large pan. Add milk and mix well. Bring to a boil and cook until forms a soft ball in cold water. Stir constantly and remove from heat. Add butter, vanilla and nuts. Beat until stiff. Pour in greased dish and cut when cool. (You can use peanut butter if you like.)
Mix all ingredients. Drop from teaspoon onto cookie sheet. Press each cookie down with a glass dipped into granulated sugar. Bake at 350° for 12 to 15 minutes.
Mix the first 5 ingredients together in a baking dish and top with buttered bread crumbs. Bake one hour at 350°.
Cook squash and onion together until tender. Drain. Mash and mix in margarine, soup, and bread crumbs. Add 1 1/4 c. cheese. Beat eggs and milk together. Stir in. Sprinkle remaining cheese on top. Bake at 350° for 30 minutes.
In medium size bowl, mix all the ingredients together with the macaroni and chopped eggs. A small amount of olive juice may be mixed with the cream cheese for flavor. Salt and pepper to taste.
Drain spinach, pressing against sides of sieve until all moisture is removed. Mix all ingredients together and refrigerate (covered) for 24 hours. Serve with corn chips, Melba rounds or tortilla chips. Or with fresh vegetables. Will keep 4 or 5 days and is delicious.
Brown pork chops in a large skillet. Place in casserole dish. Mix juice, pineapple, sugar, soy sauce, salt and pepper. Spread over chops. Cover tightly and bake at 350° for 1 hour.
Sift together flour, salt, baking powder and sugar. Mix with corn meal. Combine egg, milk and shortening. Add to dry ingredients, stir just until moistened. Pour in a greased 9-inch square pan. Bake in hot oven 450° for 25-30 minutes. If you prefer less flour in your corn bread, all or any part of the flour can be replaced with corn meal, making the recipe to your special taste.
Preheat oven to 375°. In a large bowl, combine the apples and 2 tablespoons flour, tossing to coat the apples. Spoon into the pie shell.
Mix biscuit mix, sour cream and Sprite together; kneading only a few times.	Roll out dough to desired thickness and cut biscuits. Dip biscuits in the melted butter and place on an ungreased cookie sheet.	Cook at 350° until golden brown. These are very light and fluffy.
Boil potato, peel and mash. Remove bone from salmon. Combine all ingredients and mix well. Brown in hot oil until lightly browned on both sides.
Peel, quarter and core apples. Pack tightly in crock-pot to top, filling it so lid will barely fit on. Add apple cider. Cover and cook on low for 11 to 12 hours, stirring occasionally. Mash with large wooden spoon if still lumpy. Add sugar and spices and cook an additional hour or until it is as thick as you like it. Pack in sterile jars and seal.
Cut up kielbasa in small pieces. Brown in frying pan. Drain and cook kielbasa and all other ingredients in a crock-pot for at least 5 hours on low.
Heat gravy mix, water, sour cream and green pepper to boiling, stirring constantly. Sprinkle with paprika.
Peel and thinly slice apples. Put into large bowl. Sprinkle with sugar and cinnamon and set aside. In another bowl, combine egg substitute, baking powder and oil. Add water, honey and vanilla. Combine. Add flour one cup at a time. Mix well. Spray a 9 x 13-inch glass baking pan with vegetable oil. Spread one-half of the dough into the pan. Carefully layer apples over the top. Pour in any juice from the apples. Cover with the rest of the dough. Bake at 350° for one hour or until top is golden brown.
Blend all in blender. Makes 3/4 cup, or 10 calories per tablespoon.
Get Ready: Heat oven to 325° (slow moderate). Sift an ample amount of Gold Medal flour on a square of paper.
Bake pie crusts. Let cool. Mix cornstarch, sugar and juice from pineapple and cherries. If the juices do not make 1 cup, add water to finish. Cook over medium heat, stirring until thick. Add cherries, pineapple and vanilla and mix well. Let cool. Add pecans and bananas to the mixture. Mix well. Pour in 2 baked pie crusts. Ice with Cool Whip. Refrigerate. Serves 12 to 16.
Beat egg yolk; add pumpkin, milk, sugar and spices. Beat egg white, adding 1 tablespoon sugar. Whip cream; mix with egg white. Add pumpkin mixture; freeze in 9 x 13-inch pan, without stirring.
Mix and refrigerate overnight. Cover and bake 1 hour at 350°. Stir once about halfway through cooking time and leave uncovered for last 1/2 hour.
Spray casserole dish with nonstick spray. Place boneless chicken in 1 layer on bottom. Add mushrooms and then sprinkle with cheese. Spread soup over entire casserole. Sprinkle with stuffing. Cover and bake at 350° for 30 minutes. Remove cover and bake 10 more minutes. Serve with noodles or mashed potatoes.
Mix all ingredients. Season with salt, pepper and poultry seasoning. Cover with can of tomato soup. Bake in loaf pan at 350° for 90 minutes. Serve with mustard sauce.
Brown beef, bacon and onion (drain). Mix remaining ingredients. Bake at 350° for 1/2 hour covered and 1/2 hour uncovered.
Bake at 350°. Melt margarine. Combine all other ingredients. When margarine is cool, add to mixture and stir until combined. Line cookie sheet with foil or parchment paper. Drop 1/2 teaspoon dough onto lined sheet. Cookies will spread, so only put 3 to 4 on a line. Bake 8 to 10 minutes. When brown around edges, take out of oven and cool. Peel foil off the cookies; don't use spatula. Be very gentle; cookies crumble easily.
Combine flour, soda and salt; cut in shortening until mixture resembles corn meal. Add buttermilk, stirring with a fork until moistened. Turn dough out on well floured surface. Knead lightly 4 or 5 times. Can make drop or rolled dumplings. Roll dough and cut 4 x 1/2-inch pieces. Drop 1 piece at a time into boiling broth. Cook 15 to 20 minutes.
Cut okra in 1/2-inch pieces to make 3 cups. Place onions, okra, tomatoes, margarine and brown sugar in saucepan; add salt and pepper to taste. Bring to a boil. Reduce heat to medium and cook until thick.
In a large bowl, combine all ingredients. Mix well. Place in loaf pan. Bake at 375° for 1 hour. Makes 6 servings.
Mix margarine, sugar and Bisquick until crumbly. Stir in milk until dough forms; beat 15 strokes. Drop by rounded tablespoonfuls, 2 inches apart, on lightly greased cookie sheet. Make a shallow well in center of each with back of spoon. Fill with 1 teaspoon preserves. Bake until golden in a 350° oven, about 10 to 15 minutes.
In large saucepan, cook carrots in boiling water to cover until tender. Drain and set aside. In same saucepan (because we all dislike doing dishes), combine remaining ingredients except pecans. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Add carrots and pecans; toss to coat with glaze mixture. Makes 4 to 6 servings.
Mix Stove Top stuffing according to directions on the package. Cook the vegetables and add onion. Mix the soup and sour cream and add to the vegetables. Place dressing and vegetables in casserole; layer them. Add leftover chicken or turkey, if you have it. Bake at 350° for 30 minutes.
Mix salad dressing, sugar and vinegar in a large bowl.	Add remaining ingredients, mix lightly. Refrigerate.
Preheat oven to 350°. Put first 4 ingredients in a medium-sized bowl. Add eggs, one at a time, beat after each. Add remaining ingredients. Stir well. Pour into a well-greased 9 x 13-inch pan. Bake for 25 minutes at 350°. Let cool. Good like this, but you can add toppings. Enjoy!
Boil sugars, milk and Karo syrup until it forms a soft ball stage. Remove and add the peanut butter. Beat until stiff. Pour into a greased 9 x 9-inch pan. Cut while still partially soft.
Combine sugar, water and butter; heat until sugar is dissolved. Add cornstarch and 3 tablespoons water. Cook until clear, 8 minutes. Add 6 tablespoons of lemon juice and lemon rind; cook 2 minutes. Beat egg yolks and milk; add slowly to mixture. Cook to boil. Cool and pour into baked pie shell.
Cover bottom of cookie sheet with at least a 1/2-inch side with plain graham crackers. Mix in pot the brown sugar and butter. Bring to boil. Simmer for at least 5 minutes. Add pecans. Spread over crackers and bake at 350° for 10 minutes. Do not overcook. Cut while warm. A pizza cutter does a good job. Try to fine the edges of the crackers first.
Place biscuits on cutting board and cut center out with a thimble. Save the holes. Heat oil in Fry Daddy or frypan and brown on both sides. Place fried donuts on paper towels. In small bowl, mix powdered sugar with enough hot water to form a soft glaze. Stir in vanilla. As soon as donuts are done, dip in glaze and place on rack to dry. Fry holes also and glaze.
Arrange attractively on a serving platter. Garnish with sprigs of parsley. Serve with Aioli Sauce.
Mix all ingredients, stirring in chips and pecans last. Drop onto greased cookie sheet. Bake in a preheated 350° oven for 10 to 12 minutes.
Wash potatoes off. Cook potatoes until boiling in jackets (about 30 to 40 minutes). Let cool, slice in half. Put sliced potatoes in baking pan and add cheese and bacon bits. Bake 30 to 40 minutes at 350°.
In 3-quart saucepan, melt butter. Add onion. Cook and stir over medium heat, until onion is tender. Stir in flour, salt, pepper and nutmeg. Blend in milk. Cook and stir over medium heat until bubbly. Continue to cook and stir for 1 minute or until thickened. Stir in spinach. Remove from heat.
Mix Jell-O, boiling water and ice cream together until ice cream is melted. Add last 2 ingredients and pour in oiled mold and put in refrigerator.
Combine Cool Whip, pineapple, cream cheese and sugar. Place in graham cracker crust. Chill.
Mix all ingredients. Spread on tortillas. Roll and wrap in plastic wrap. Chill overnight. Cut in slices. Serve with picante sauce if desired.
Cut biscuits into quarters. Place in two 8-inch baking pans. Combine deviled ham and butter in small saucepan. Heat until bubbly, stirring constantly. Pour over biscuits. Sprinkle with cheese. Bake at 400° for 15 minutes or until golden brown. Serve hot.
In a Dutch oven, lightly brown onion in shortening. Meanwhile, combine flour, salt, pepper, ginger and allspice in a plastic bag. Place meat cubes in the bag, a few pieces at a time, and shake well to coat. Remove onion and set aside. Brown beef on all sides. Add water; cover and simmer for 1 hour or until meat is tender, stirring occasionally. Add potatoes and carrots; cover and cook for 10 minutes. Stir in peas and continue cooking until all vegetables are tender, about 10 minutes. Spoon meat mixture into a 9-inch square baking pan. Roll pastry out to a 10-inch square; place over meat mixture and seal edges to pan. Cut several small steam vents in crust. Bake at 450° for 25 to 30 minutes or until pastry is browned. Yield: 6 to 8 servings.
Combine and simmer 30 minutes. Grated cheese may be added to each serving. Eat with chips.
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450° for 10 minutes. Reduce oven temperature to 250°. Continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with syrup; top with pecan halves.
Salt, pepper and garlic powder stew meat. Roll in flour to cover meat. Brown meat in oil on all sides and remove from large skillet. Add onion, bell pepper and celery and saute until tender. Add soup and water and return meat to skillet, blending all together. Add carrots, potatoes, peas and Worcestershire sauce and cook over low heat about 2 hours. Add more water as needed.
Preheat oven to 325°. Combine cracker crumbs, sugar and melted butter. Pat into bottom of 11 3/4 x 7 1/2 x 1 3/4-inch glass baking dish.
Put cranberries and orange rind through food chopper. Dice oranges. Add oranges and sugar to cranberry mixture. Dissolve gelatin in boiling water and cool. Add gelatin to cranberry mix. Pour into oiled molds. Chill until firm.
Add 12 skinned chicken drumsticks or 3 lbs. skinned chicken parts to mixture in dish. Turn to coat all sides. Sprinkle with salt and pepper to taste. Let chill 30 min. Preheat oven to 375°. One piece at a time, remove from yogurt mixture and coat with crush Bran Flakes. Arrange in a single layer in pan coated with nonstick cooking spray. Bake 45 to 50 minutes until tender.
Mix flour and salt. Cut in shortening. Beat egg yolk in measuring cup. Add enough milk to make 2/3 cup of liquid; mix well. Stir egg mixture into flour mixture on floured surface. Roll 1/2 of the dough to line a 15 1/2 x 10 1/2-inch cookie sheet (up sides). Sprinkle dough with corn flakes; top with apples. Combine sugar and cinnamon; sprinkle over apples. Roll remaining dough to make top crust and place over apples. Seal edges of dough all around. Cut slits in top. Beat egg white until frothy; brush on top. Bake at 350° for 50 minutes. Drizzle with confectioners sugar glaze while warm. Cut into bars when cool. A great breakfast treat.
Mix all ingredients together, mixing well. Pour into muffin tin or make in pan. If batter is too thick, add a little water.
Cook beef in large skillet; drain grease from meat. Add half of diced onion. Cook on medium low for about 10 minutes. Add tomato sauce and pour reserved liquid in cans to get all sauce. Stir thoroughly. Add green pepper and remaining ingredients. Let simmer 20 minutes while preparing okra. Put butter, remaining onion and okra in large Dutch kettle and cook on medium low for 10 minutes, stirring often. Add chopped tomatoes; continue cooking about 10 minutes. Pour meat sauce over okra mixture; cover and let simmer 10 minutes, stirring frequently. Serve over rice or by itself as soup with crackers or cornbread.
Mix together hash browns, soup, cheese, sour cream, onions and 3/4 cup butter, melted. Put mixture in greased casserole dish. Crush chips and mix with remaining melted butter. Sprinkle over top of potato mixture. Bake for 1 hour at 350°.
Chop Oreo cookies in blender until it looks like dirt. Put into a large bowl and set aside. In a large bowl, cream the butter, cream cheese and confectioners sugar. Set aside. In large bowl, mix pudding, milk and Cool Whip until slightly thickened. Combine the butter mixture with the pudding mixture and blend.
Mix in saucepan the sugar, cornstarch and water. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir half of the hot mixture into 3 slightly beaten egg yolks. Then beat into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice and rind. Pour into baked pie shell.
Mix mayonnaise, soup, beaten eggs and cheese in a large bowl. Gently fold in cooled broccoli. Place in a greased round casserole. Top with buttered bread crumbs. Bake in 300° oven until hot and bubbly, about 20 minutes. Serves 6 to 8.