HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage; drain and crumble. Spray 9 x 13-inch pan with Pam and spread bread. Sprinkle sausage over bread cubes. Beat eggs, milk, salt, mustard and cheese together. Pour over bread/sausage mixture. Refrigerate overnight.
Beat eggs until light and fluffy. Add sugar, oil, squash and vanilla. Mix well. Add dry ingredients. Blend well. Add nuts. Divide into 2 greased bread pans or muffin tins. Bake at 350° for 50 minutes.
Be careful in your selection; do not choose too young; and take only such as have been reared in a good moral atmosphere. Some insist on keeping them in a pickle, while others keep them in hot water. This only makes them sour, hard and sometimes bitter. Even poor varieties may be made tender, sweet and good by garnishing them with smiles and flavored with kisses to taste. Then wrap them in a mantle of charity, keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared, they should keep for years.
Beat egg yolks, sugar and water until very light and foamy. Whip egg whites to which you have added 1 pinch of salt and 1 teaspoon of water until stiff. Beat 3 teaspoons of confectioners sugar, one at a time, into egg whites.
Spray a 9 x 13-inch baking pan with Pam. Mix all ingredients in a large bowl. Pour into pan. Sprinkle with mashed potato chips. Bake in preheated 375° oven for 1 1/4 to 1 1/2 hours. Makes 6 to 8 servings.
Dissolve yeast in warm water in large bowl. Stir in sugar, salt, eggs, margarine and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make the dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover. Let rise until double, 1 to 2 hours. Punch down dough, knead in cheese and divide into 3 equal parts. Roll each part into a rope, 15 inches long. Place ropes together on a greased cookie sheet. Braid ropes gently and loosely. Do not stretch. Pinch ends to fasten; tuck under. Brush with oil. Let rise 40 to 50 minutes. Heat oven to 375°.
Slice potatoes and stand up in deep dish. Pour soup mixture over potatoes and cover. Bake 45 minutes at 350°, then remove cover and bake 10 more minutes or until potatoes are tender.
Crush Oreos in food processor. Cream butter, sugar and cream cheese; set aside. Mix pudding and milk until smooth. Combine mixtures. Fold in Cool Whip. Layer in an 8-inch flowerpot. Start with Oreos and end with Oreos. Garnish with gummy worms and silk flowers. Add garden spade to serve.
Beat egg whites lightly. Add remaining ingredients and blend well together. Makes 4 quarter cup servings. Can be stored in refrigerator for one week if eggs are fresh. After this it can be frozen.
Boil first four ingredients 1 1/2 minutes, then add the other three ingredients. Drop by teaspoons on wax paper.
Preheat oven to 350°. Melt margarine in a 9-inch square baking dish. Place cracker crumbs over margarine. Cover crumbs with coconut. Add chocolate pieces next. Cover with pecans. Pour milk over top. Do not stir. Bake 30 minutes. Cool in pan. Cut into squares.
Put in greased casserole in layers as given. Salt and pepper each layer. Bake, covered, 2 hours at 350°. Serves 4 to 6.
Heat oven to 350°. Grease loaf pan, 9 x 5 x 3-inch. Combine baking mix, sugar, flour, egg, milk and orange peel. Beat vigorously 1/2 minute. Stir in cranberries and nuts. Pour into pan. Bake 1 hour or until wooden pick inserted in center comes out clean. Remove from pan. Cool thoroughly before slicing. Wrap any leftover bread tightly in aluminum foil.
Mix graham crackers, cinnamon, 1/2 cup sugar and butter or oleo and press into pan to form crust. Reserve some for topping.
Preheat oven to 375°. Reserve 1/2 cup shredded Mozzarella and 1/2 cup pizza sauce for topping later. In large bowl, mix remaining cheese and pizza sauce with ground beef, bread crumbs and eggs. In 13 x 9-inch baking pan, shape meat mixture into 9 x 5-inch loaf, pressing firmly. Bake meat loaf 30 minutes. Pour reserved pizza sauce over top of loaf. Bake 30 minutes longer, sprinkling with shredded cheese during last 10 minutes of baking time. To serve, lift out of pan and garnish with parsley. Serves 8. Each serving - 420 calories, 26 g. fat.
Combine all ingredients and put into freezer bags. When you thaw for dinner, you only need add your shortening and seasonings.
Mix all ingredients in large bowl. Pour into a greased 9 x 13-inch Pyrex dish. Bake at 350° for 30 to 45 minutes.
Place broccoli in buttered 9 x 13-inch pan (or 1-quart casserole). Put rest of ingredients in double boiler and melt slowly. Pour over broccoli. Sprinkle dressing on top. Bake, uncovered, at 350° for 30 minutes.
Mix flour and sugar. Add oil, milk, eggs and vanilla. Mix well and pour into 13 x 9-inch pan. Bake at 375° for 30 to 40 minutes. Slice cake in pan. Pour icing over it while it is still hot.
Steep for 5 minutes the tea bags. Add 2 cups water, sugar and cinnamon stick. Boil for 5 minutes. Add orange juice and lemon juice. Boil five minutes. Serve.
Pound chicken breasts to 1/2-inch thickness. Mix eggs and milk together. Dip each chicken breast into egg mixture and then roll in bread crumbs. Spray olive oil on both sides of chicken breast. Sprinkle garlic powder and Italian seasoning on one side, then add a layer of shredded cheese. Tightly roll up and place into a casserole dish with seam down. When finished placing all the chicken breasts in the dish, spray olive oil on all of the chicken rolls very well. Bake in oven at 400° for 30 minutes, uncovered.
Combine all ingredients. Top with crumbs and dot with butter. Bake at 350° until browned and set.
Cut slice from top of bread. Remove center, leaving 1-inch shell. Cut removed bread into bite size pieces.
Place rice in greased 10 x 8-inch baking dish, cover with vegies and seasonings. Combine soup and mayonnaise gradually. Add water until well blended. Pour 1/2 soup mixture on. Top with chicken and remaining soup mixture. Bake 1 hour at 350°.
Place meat in a 2 1/2-quart baking dish. Season with salt and pepper. Pour the tomato juice over top and add water to barely cover beef. Cover and bake at 350° for approximately 3 hours. Use the juice of baked beef and thicken for a gravy.
Beat eggs; add milk and crumbled sausage. Add corn, bread crumbs, onion, salt and pepper. Mix and bake in covered dish at 375° about 1 hour until done.
Preheat oven to 350°. Stir all ingredients together. Pour into ungreased 1 1/2-quart casserole dish. Cover and bake for 1 hour.
Preheat oven to 350°. In a buttered 2 quart casserole, mix all ingredients, except shrimp. Cover and bake 1 hour, stirring 2 or 3 times. Add shrimp, pushing well down into the mixture. Re-cover and bake 1/2 hour longer or until rice is done. Serves 4.
Grease and flour 9 x 13-inch pan. Sprinkle nuts and coconut in bottom. Mix cake mix according to directions on the box. Pour over coconut and nuts. Mix together oleo, cream cheese and sugar. Spoon in globs on top of cake by teaspoon. Bake at 350° for 45 minutes.
Cream sugar, margarine and cinnamon together. Add eggs, flour, vanilla and baking soda. Mix well and add dates, walnuts and grapes. Drop by teaspoon on greased cookie sheet. Bake at 375° for 20 minutes.
Cream butter, sugar and egg. Add flour, nuts and vanilla. Form into "logs" about 2 inches long and 1/2 inch in diameter. Bake 12 to 15 minutes at 350°. Roll in powdered sugar.
Slice but do not peel tomatoes. Mix all the ingredients together and cook slowly until vegetables are tender, stirring often to prevent scorching. It will take about 1 1/2 hours. Pour into clean hot jars and seal at once.
Mix margarine, sugar, noodles, almonds and sesame seed together in a skillet on low heat until all the noodles are thoroughly covered. Cool.
Mix all ingredients except sauce mix. Press meat in tube pan and spread sauce over top. Cover and microwave on High for 10 to 11 minutes. Let stand 5 minutes before serving.
Cream sugar and salad oil. Add eggs, one at a time. Sift dry ingredients together and add to creamed mixture. Add carrots and beat one minute. Fold in nuts. Bake in tube or Bundt pan at 350° for 1 hour.
Cook onion and garlic in fat over low heat until onion is tender, about 10 minutes, stirring often. Add all other ingredients. Continue heating until flavors are well blended. Split franks halfway through lengths. Lay split side up in pan or baking dish. Spoon sauce over franks and heat until broiler until tender.
Cream butter and sugar; add eggs and blend. Add food coloring, water and cocoa. Blend in buttermilk; add flour gradually. Add vanilla and heat until mixed. Mix vinegar and soda and stir in last; do not beat. Pour into three 9-inch pans. Bake for 30 to 35 minutes at 350°. Frost with Fluff Frosting.
Mix together well. Place in glass pan and bake at 350° for 30 minutes. Serve with cocktail rye bread.
In large nonstick skillet, melt 1 tablespoon butter over moderate high heat. Add red pepper and mushrooms; saute for 5 minutes. Using slotted spoon, transfer to plate. Add shrimp to skillet and cook for 3 minutes, until shrimp are opaque. Transfer to plate with vegetables. Melt remaining 1 tablespoon butter, stir in flour and paprika. Cook until bubbly. Whisk in milk and cook, stirring constantly, 3 minutes longer, until sauce thickens. Stir in peas, salt, pepper, vegetables and shrimp and heat through. At last minute, stir in hard-cooked egg gently. Ladle over toast points.
Stir all ingredients together and store in a tightly closed jar or container for up to two months.
Combine cocoa and cornstarch in a small saucepan. Add water, stirring until smooth. Stir in corn syrup. Cook over medium heat until boiling, stirring constantly. Remove from heat; add butter and stir until melted. Stir in vanilla. Cool mixture to room temperature. Serve with whole strawberries. Yields 1/2 cup.
In a 2-quart bowl, cook beef, mushrooms, onions and garlic on High for 5 minutes, stirring to break up meat. Drain off fat. Stir in tomatoes, paste, water, sugar, salt, basil, thyme, oregano and pepper. Cook, covered, on High 8 minutes. Stir well, then cook on Medium for 10 minutes. Stir, then serve.
Pick and remove meat from turkey; reserve. Break up carcass and put in large pot. Cover with water; add next 4 ingredients and simmer at least 2 hours. Longer is better even overnight. Strain stock; discard all solids. Add reserved turkey meat, green onions and rice. Cook 30 minutes or until rice is done. Add shoyu. Put chopped lettuce in bowls and fill with hot soup and serve.
Brown butter over medium heat. Beat eggs well and add other ingredients. Sprinkle pecans in bottom of unbaked pie shell. Cook for 50 minutes at 325°. Double for 2 pies.
Mix the peaches, sugar and tapioca in a large bowl and let stand for several minutes. Combine the flour and brown sugar in a small bowl. Cut in butter until mixture is crumbly. Stir in pecans. Sprinkle 1/3 of the mixture over pastry shell and top with peaches. Sprinkle with remaining peach mixture. Bake at 450° for 10 minutes; reduce to 350° for 20 minutes.
Mix and add ice cubes as desired and 1 pint lime or lemon sherbet in each punch bowl.
Combine candies and water. Bring to a boil; boil until candies are melted. Cool. Just before serving, combine liquid, Punch and club soda in punch bowl. Add ice cubes; float apples in punch. Makes 10 cups.
Cream together sugar, shortening and eggs. Sift together flour, soda and salt. Add to creamed mixture. Then add pineapple. (Do not drain pineapple.) Bake at 350°.
Mix sugar, vinegar, water, salt and pepper in saucepan. Boil 2 minutes. Cool. Meanwhile, mix other ingredients in a bowl. Pour vinegar mixture over vegetables. This will keep for 2 weeks in refrigerator.
Melt 2 sticks margarine in a saucepan. Add peanut butter. When melted, add confectioners sugar. Spread in greased pan. Melt 1 stick margarine with chocolate chips. Pour on top of peanut butter mixture. Let set.
Little did I know when I married into the Kimbrel family what I was getting into. Having married in Wichita, many of the Klan could not attend so Pat and I graciously took our wedding cake to share with them in Coffeyville. Dorothy, Mel and Darrel sent Pat and I on a phony trip to town. When we returned, we discovered, upon beginning to cut the symbolic cake, that those onery people had already eaten out the middle of the cake. It was then that I learned what to expect from my new family. Some day I'm going to get back at them!!!!! So watch out....
Cut meat into bite-size pieces, cutting away all fat. Combine with other ingredients and bake in a 2 1/2-quart casserole dish, covered. Bake at 325° for 2 1/2 hours. Serve over rice.
Blend pudding mix with corn syrup. Add milk and egg, stirring to blend. Add nuts. Pour into pie shell. Bake at 375° until top is firm, about 40 minutes.
Combine Karo and sugar in saucepan and bring to rolling boil, then add peanut butter and cereal. Mix and drop by teaspoons on wax paper to cool.
Blend smooth and creamy. May have to stop blender and stir. If not blending, add water.
Drain juice from pears, saving juice. Heat one cup of juice and add jello; stir until dissolved. While still hot, stir in cream cheese which has been brought to room temperature and softened with cream or milk until smooth. Chill until partially set.
Prepare crust of cheese cake according to directions on package; add cinnamon. Prepare filling according to directions on box and then add (using mixer) the sour cream, cream cheese and Cool Whip. Refrigerate before serving. Top with a can of prepared cherry pie filling. Serves 6 to 8.
Preheat oven to 425°. Grease 12 muffin cups. Set aside. Break egg into bowl. Beat lightly with fork. Stir in milk and shortening. Add flour and sugar. Stir just until blended. Fill muffin cups about 2/3 full. Bake 20 minutes or until golden brown. Makes 12.
In a large, heavy saucepan or skillet, saute bacon until brown and crisp. Remove. Drain on paper towels. Dice or crumble. In same skillet saute chopped onion and potatoes for a couple of minutes. Sprinkle with flour. Add clam juice from cans and from bottle. Stir to combine. Bring to a boil. Simmer, stirring from time to time, until potatoes are soft, about 15 minutes. Add half and half and season to taste with salt and pepper. Add minced clams. Heat until simmering. Do not boil. Add whipping cream, if used. Sprinkle with parsley or diced bacon. Serve immediately. Good with croutons or small crackers. Yields 4 servings.
Mix all together. Lay chicken pieces on top. Cook in slow oven at 300° for 1 hour and 45 minutes, covered. Last 15 minutes, cook uncovered.
Mix biscuit mix and half the cheese. Cook onion in 1 tablespoon of fat until just tender. Combine egg, milk and onion; add all at once to biscuit mixture. Stir until moistened.
Thaw one 12 to 25 pound turkey in refrigerator 3 days before. The day before, start turkey before supper. Place 40 pounds of charcoal in lowest pan of smoker; put water in middle pan and always keep both charcoal and water full. Put turkey on top rack. Add hickory chips to charcoal all during cooking time. Should be done next day between noon and dinner.
Heat oven to 350°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Mix flour, baking soda, salt and cinnamon in a large bowl. Whisk oil and eggs in another bowl until blended and smooth. Stir in sugar and vanilla. Stir in flour mixture until blended. Stir in apples, nuts and raisins. Spread evenly in prepared pan. Bake 40 to 45 minutes until top is golden and a pick inserted in center comes out clean. Let cool completely. Cut in 40 squares. Serves 40.
Mix the 1/4 cup sugar and the 1 tablespoon flour together and add this to the sliced peaches, stirring it through. Stir the remaining ingredients together; mix well and sprinkle on the peaches. Bake at 375° for 1 hour. Delicious with whipped cream or served warm on ice cream.
In large bowl combine tomato sauce, sugar, vinegar, oil, salt, mustard and pepper; stir until blended. Add carrots, onion and green pepper; stir to mix well. Cover and chill, preferably overnight. Makes 12 servings.
Cook and brown meat and half of the onions until tender. Drain excess grease. Stir in chili powder, salt, remaining onions, kidney beans, tomatoes and tomato sauce. Cook over medium heat for 30 minutes. Top with shredded cheese, if desired. Excellent chili, not too spicy!
Dissolve gelatin in boiling water, then add cold water. Mix softened cream cheese, sour cream and mayonnaise. When gelatin is cool (not set), add cream cheese mixture to it and blend well. Add cucumbers, onion and pineapple. Refrigerate until congealed.
Combine first 4 ingredients and beat until smooth. Add shrimp and mix well. Serve with chips, crackers or fresh vegetables.
You will also need an ice ring with pineapple chunks or citrus slices and fresh mint leaves embedded in it.
Grease a 9 x 13 x 2-inch casserole dish. Cube 3 slices of bread and place in bottom of casserole. Cover with mixture of chicken, onion, celery, salad dressing, salt and pepper. Place 6 slices of bread over the mixture.
Heat oven to 400°. Grease muffin cups. Sift together flour, baking powder, sugar and salt in large bowl. Make a well in the center. In mixing bowl, beat egg until foamy. Add milk and melted fat. Add milk mixture to dry ingredients. Stir in nuts. Stir until mixture is moist, but slightly lumpy. Fill muffin cups, 1/2 to 2/3 full. Bake for 15 to 20 minutes. Yield: 12 servings.
Grease 8-inch square heat resistant, non-metallic baking dish. Sift together flour, sugar, cocoa, baking powder and salt into large bowl. Add remaining ingredients and beat until smooth. Pour batter into dish. Heat uncovered on roast for 8 to 9 minutes in microwave. Test for doneness with toothpick; cook longer if needed.
Cook on High 2 1/2 to 3 minutes. Remove and stir in 1/2 teaspoon soda.
Stir dry ingredients together. Cream shortening and sugar. Add eggs. Add bananas and dry ingredients. Drop by tablespoon onto cookie sheet (makes 20 Whoopie Pies). Bake in oven at 350° for 8 minutes.
Mix avocados with lemon juice, salt and pepper. Mix sour cream, mayonnaise and taco seasoning. Layer all these ingredients in order given in a casserole dish and chill a couple of hours before serving so it will be fresh. Serve with tortilla chips or Fritos. Great for parties or anytime.
Prepare lasagna according to package directions. Drain. Combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring often to break sausage apart; drain. Reserve 2/3 cup of tomato sauce. Stir remaining tomato sauce, the tomato paste, water, basil, oregano and marjoram into meat mixture. Bring to boil. Reduce heat; simmer 5 minutes. Combine Ricotta, spinach, Parmesan, eggs and salt. Mix well.
Spray a baking dish with cooking spray and cover the bottom with a layer of dried beef. Top with chicken pieces. Mix mushroom soup and sour cream. Pour over chicken and bake for 30 to 45 minutes at 350°. Makes a wonderful gravy!
Mix cracker crumbs, milk, hamburger and seasonings and let stand overnight. Fry and put in roaster and put mushroom soup with a little milk over it. Bake 2 hours. Put cheese over it before serving.
Prepare ham flavored grits according to package directions, using the 2 cups of water. Stir in 1 tablespoon of butter. Pour grits mixture into ungreased 1 1/2-quart shallow baking dish. Crack each egg and place on top of grits, spacing about 2 inches apart. Melt the remaining 2 tablespoons of butter. Pour melted butter over eggs and sprinkle with pepper. Bake, uncovered, in preheated moderate oven (350°) for 15 to 20 minutes or until done. Serve immediately.
Dip bread in small amount of water and mix well with other ingredients. Put in greased pan and place bacon on top. Bake, uncovered, at 375° for 1 hour.
Mix ingredients; roll into a small ball. Use a fork to press the ball into flat cookies. Bake at 350° for 8 to 10 minutes.
Melt chocolate in top of double boiler over boiling water. Remove from heat. Add condensed milk and peanuts or raisins and mix well. Drop by teaspoonfuls onto buttered baking sheet or plate. Chill for several hours. Serve.
Sift dry ingredients together. Add nuts and mix well. Make a well in the dry ingredients. Beat eggs. Add vanilla and oil. Mix well. Add egg mixture into the well. Stir just enough to moisten. Add mango; mix well. Pour into greased loaf pan and let ingredients stand for 20 minutes before baking. Bake at 350° for 1 hour or until knife comes out clean.
Dissolve food coloring in water; add baking soda and cornstarch. It's just like the real thing! Great fun for little ones!
Mix together dry ingredients. Mix all others together. Blend the dry ingredients with the moist. Roll out on a floured surface with a rolling pin. Dough should be about 1/2-inch thick. Use a cookie cutter or small glass to cut out cookies. Bake at 350°. The bottom of the cookies should be a light brown when done.
Mix all ingredients together. Place chicken in baking dish. Cover with sauce and bake on low heat until done. You can double ingredients for 2 chickens.
Pour into 9-inch unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and continue baking for 35 to 40 minutes.
Melt butter in pressure cooker. Brown roast on both sides. Salt to taste. Pour the onion soup over the meat. Slice the onion on top of the meat. Add 1 1/2 cups water. Cook for about 1 hour at 10 pounds pressure. Thicken the gravy with cornstarch.
Mix all ingredients together, mixing well. Pour into graham cracker crust. Cover with cherry pie filling or other favorite fruit topping.
Layer ingredients as listed using lettuce on bottom and dressing on top. Sprinkle with Parmesan cheese. Chill and toss before serving.
Mix dry milk, cocoa, sugar and salt. Label and store in tightly covered container at room temperature, no longer than 6 months.
Put layer of Miracle Whip on crackers. Sprinkle bacon bits on	top. Put 1/2 small cherry tomato on top. (Watch so when you take a bite, the tomatoes don't "squirt" on you.)
About 1 hour before serving: Preheat oven to 425°. Lightly oil large baking dish. Place squash, cut side down, in baking dish. Bake for 30 minutes; turn right side up.
Combine hamburger, onion and garlic cloves. Brown in skillet and add chili powder, tomato sauce, tomatoes, oregano, salt and pepper. Simmer for 1/2 hour. Cook lasagna noodles until done. Layer meat and noodles in a medium sized square cake pan, adding cheese to the top layer. Preheat oven to 350° and bake until cheese melts. Serves 4.
Combine crumbs, butter and 1/4 cup sugar, mixing well; press into 9 x 13-inch baking dish. Bake at 375° for 7 minutes. Dissolve gelatin in 1 cup boiling water; add lemon juice. Chill until partially set; whip until light. Combine cream cheese, remaining sugar and vanilla, beating well; combine with lemon mixture. Whip evaporated milk; fold into cream cheese mixture. Pour into crumb-lined pan. Cook dessert mix with 1 cup water until thickened; add frozen raspberries. Stir until thawed; spread on cheesecake. Chill in refrigerator; cut in squares. Yields 12 servings.
In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4-inch; chill for 30 minutes.
Stir together sugar and Miracle Whip. Add flour, soda and cocoa. Add water and vanilla. Bake at 325° for 30 minutes.
Mix all ingredients except red peppers. Cut peppers lengthwise and hollow out. Fill with stuffing mixture. Place in baking pan. Cover and bake at 375° for 50 minutes. Remove cover; bake for 10 more minutes.
Brown ground beef, bacon and onion; drain. Mix brown sugar, liquid smoke, vinegar, salt and pepper. Add meat and onion. Put all ingredients in crock-pot and cook 4 to 6 hours.
Boil seafood just to color red (do not overcook). Remove from water, drain and set aside to cool. Boil noodles, onion, celery and bell pepper in same water until noodles are done. Drain. Put in large bowl and add remaining ingredients. Add mayonnaise enough to mix well.
Put soda in hot water. Mix with buttermilk. Set aside. Cream oleo, shortening and sugar. Add eggs, one at a time. Add flour and salt. Mix well. Add lemon juice. Add buttermilk mixture. Bake in greased and floured tube pan at 325° for 1 hour and 15 minutes.