HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tear up bread and place in a 13 x 9 inch pyrex dish. Brown sausage, drain well. Mash up sausage and spoon over bread; sprinkle with cheese. Beat together eggs, milk and seasonings and pour over sausage/cheese mixture. Let sit overnight in the refrigerator. Bake at 350 degrees for 35 to 40 minutes. Serves 6.
Combine flour, salt, pepper and paprika in paper bag. Drop in beef, a portion at a time; shake until coated. Mix with oil in 3 quart casserole. Bake uncovered at 400° for 30 minutes. Stir once. Add vegetables, water and tomato sauce; mix well. Cover; bake at 350° for 1/3 hour. Makes 6 servings.
Melt butter in a large saucepan with broccoli. After butter is melted and frozen broccoli broken up, add rest of ingredients. Stir. Place in casserole and bake at 300° for 1 hour. Serves 8.
Put tea, sugar and mint (squeeze leaves slightly, but not the stem) into a 2-quart container. Pour boiling water over and keep covered for 5 minutes. Strain. Cool and then add lemon juice. Makes 2 quarts.
In top of double boiler, melt chocolate over boiling water, stirring occasionally. Remove from heat, stir in milk, salt, vanilla and nuts. Spread mixture evenly into waxed paper lined 8 x 8-inch baking pan. Chill for 2 hours or until firm. Turn fudge onto cutting board and peel off paper and cut into squares. Tightly cover any leftovers. However, there are seldom any leftovers!
Heat oven to 375°. Beat peanut butter, water, butter, eggs and half of the cake mix (dry) until smooth. Stir in remaining cake mix. Drop dough by teaspoon 3 inches apart onto ungreased baking sheet. With fork dipped in flour, flatten in crisscross pattern. Bake 8 to 10 minutes or until golden brown. Cool slightly before removing from baking sheet. Makes 4 dozen.
Drain vegetables. Mix vegetables together; add salt and stir well. Chill 1 hour. Remove from refrigerator and drain. Add remaining ingredients and stir until sugar dissolves. Pour into a large dish; cover and refrigerate for several hours.
Mix first five ingredients together; cook and stir until mixture thickens. Remove from heat and add butter and vanilla. Spoon over peppermint ice cream and enjoy!! Getting peppermint ice cream for the holidays and serving Sandy's chocolate sauce over it adds up to the best dessert ever!! The potluck group (and most of our families) always serve this at Christmas!!
Cut corn off cob, scraping cob. Add sugar, flour, salt and pepper; mix well. Blend in beaten eggs, butter and milk. Bake in greased casserole for 1 1/2 hours at 325°.
Mix everything, except cheese; put in greased casserole. Heat until bubbly. Sprinkle cheese on top. Melt cheese, don't burn.
Mix all ingredients except ketchup and brown sugar. Put in ungreased muffin tin. Mix ketchup and brown sugar and spread on top. Bake at 350° for 30 to 35 minutes.
Cut Twinkies in half (long-ways). Place in bottom of 9 x 13-inch pan. Top with pudding, then top with Cool Whip. Favorite for young children; adults, too!
Place brisket in large baking dish. Cover with soup mix, chili sauce and beer. Cover tightly and bake at 250° for 4 to 5 hours. Remove from oven; slice very thinly. Mix sauce together and return meat to pan. Cover with sauce; heat, uncovered, for 45 minutes. Serve.
Simmer all ingredients, except cheese, for 5 minutes. Cool. Arrange cheese slice on a serving platter. Pour mixture over cheese. Serve with small slices of French bread.
Mix sugars and cornstarch together; add water, margarine and vanilla. Cook on medium heat until bubbly and thick; pour over sliced sweet potatoes, layering potatoes and syrup. Bake for 30 minutes in a 350° oven.
Combine dry ingredients. Add milk to butter. Pour into a 2-quart casserole. Pile apples in middle. Bake at 375° for 30 to 40 minutes.
Preheat oven to 350°. Grease and flour 18 (2 1/2 x 1 1/4-inch) muffin pan cups. Remove paper from peanut butter candies. Prepare brownie mix as label directs. Spoon into muffin cups. Place a candy on top of each cupcake. Bake 20 to 25 minutes (until toothpick inserted next to candy comes out clean). Cool cupcakes in pan on wire rack for 10 minutes. Remove from cups, loosening sides with knife, if necessary. Cool completely on wire racks. Makes 18 cupcakes. Each cake contains 275 calories.
Mix pears, sugar, flour, cinnamon, and salt; pour into one pie crust. Dot with oleo; cover pie filling with remaining, thawed pie shell. Seal edges and make slits in top. Bake at 350° until golden brown.
Sift flour once. Measure, add baking powder and salt and sift together 3 times. Cream butter thoroughly; add sugar gradually and cream together until light and fluffy. Add egg, then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla.
Wash noodles in cold water and add to the chicken stock. Cook until soft, then add the chicken and corn. Season with salt and pepper. Add the parsley and egg. Serve hot with an inch square of French bread on each cup. Chicken and corn soup is of German descent.
Spray jellyroll pan (or cookie sheet) with Pam. Put 1 layer of Club House crackers (1 package) on cookie sheet or pan. Sprinkle almonds on top. Bring butter, oleo and sugar to a rolling boil and pour over the crackers covered with almonds. Bake at 350° for 20 minutes or until brown. Remove from pan. Put onto another cookie sheet or waxed paper.
Mix Nabisco Bran and boiling water together. Set aside. Cream Crisco, sugar and eggs. Add buttermilk and Nabisco mixture and mix well. Sift dry ingredients and add All-Bran. Fold into the Nabisco Bran mixture. Bake as many as you want at 425° for 17 minutes or until toothpick comes out clean. Will keep in refrigerator for about 1 month. Make 4 1/2 quarts.
Place potatoes in salted water to cover in large saucepan. Bring to boil. Cook just until tender when pierced with fork, 20 to 30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1-inch chunks.
Combine first 8 ingredients, stirring well. Cover and chill. Just before serving, add avocado and toss gently. Serve with chips, chicken or seafood. Yield: 1 1/2 cups.
Mix all ingredients except Cool Whip and crust. Fold Cool Whip in last. Pour into chocolate Ready-Crust pie crust. Decorate with chocolate syrup or small chocolate chips.
Put chicken in a 4 or 5-quart pot. Add water and bring to a boil. Skim off foam that rises to surface. Reduce heat, cover and simmer 1 1/2 hours or until chicken is very tender. Remove from broth and refrigerate separately overnight.
Wash beans. Cover with water and soak overnight. Drain beans and place in 2 1/2 gallon large heavy pot. Add onion and garlic salt. Cover with water and bring to a boil. Reduce heat, cover and simmer 1 hour. Stir in remaining ingredients and simmer 1 1/2 additional hours, stirring occasionally. The lower the temperature you can cook the beans and still simmer, the better. Serves 12 to 15 folks.
Sift together flour, baking powder and salt. Melt oleo and chocolate; cool slightly. Blend in sugar and eggs (one at a time); beat for 1 minute. Add walnuts and dry ingredients. Mix well. Chill. Shape into balls and roll in powdered sugar. Place on greased baking sheets. Bake at 300° for 18 to 20 minutes. Makes 3 dozen cookies.
Fit one refrigerated pie crust into a 9-inch pie plate according to package directions. Combine chicken, vegetables, soup and pepper; spoon into pie crust. Place remaining crust on top. Fold edges under and flute. Cut slits in top. Bake at 400° for 45 to 50 minutes. Let stand for 10 minutes before serving.
Heat oven to 350°. In medium bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, butter and vanilla. Beat until smooth. Pour into 8 x 8 x 2-inch square pan. In small bowl, combine 1/2 cup sugar, brown sugar and 4 tablespoons cocoa. Sprinkle over batter. Pour hot water over top. Do not stir. Bake 40 minutes. Let stand 15 minutes. Spoon in dishes. Garnish as desired.
Bring first 6 ingredients to a boil in a Dutch oven. Cover, reduce heat and simmer 15 to 20 minutes or until vegetables are tender. Remove from heat and stir in corn.
Combine slaw, celery and onions. Make dressing with vinegar, sugar, oil, pepper and flavor packet from soup. Mix well. Add to vegetable mix and toss. Crumble Ramen noodles and toss with vegetables.
Mix. Drop very small portions on greased cookie sheet. Flatten very thin with fork. Cook in 350° oven for 10 minutes (not very brown).
Brown meats together; pour off most of the fat. Break the cheese into small pieces; stir into hot meat. Put 1 teaspoon of all ingredients on each slice of bread; spread. To serve immediately, put on cookie sheet and brown in 400° oven for 8 to 10 minutes.
In a small bowl or jar with a tight fitting lid, combine the first 7 ingredients. Mix well. Chill. Just before serving, lightly toss spinach, radishes, eggs, onion and bacon in a large salad bowl. Mix the dressing again. Pour over salad and toss. Yields 6 servings.
Bake sugar cookie mixture on greased pizza pan (spread out). Cool. Mix cream cheese, vanilla and sugar. Spread over cooled cookie. Put on sliced fruit. Glaze.
Cream first 6 ingredients together. Then add soda, flour and oats. Spread on a large cookie sheet (13 x 18 x 1-inch), lightly greased. Bake at 375° for 15 minutes. Cool and frost with peanut butter and/or chocolate frosting. Serves 30.
Line square baking pan with aluminum foil. Put 1 tablespoon margarine in bottom of pan. Mix onion soup mix, water and steak sauce together. Put half of the mixture in the pan. Add beef chunks. Put the other half of the mixture on top of beef. Sprinkle mushrooms on top. Dot with remaining margarine. Fold foil over top to seal in juices. Bake in 350° oven for 2 hours.
Beat egg, milk, baking powder and salt together. Add the flour to make a thick waffle batter. Turn mixture out onto a floured board. Knead in flour until stiff enough to roll out. Cut into skinny slices. Put into your hot liquid; cook about 2 minutes.
Mix everything together. Let stand in refrigerator overnight. It will not look like there is enough liquid, but the next morning there will be plenty.
In wok or large skillet, heat 2 tablespoons corn oil over medium heat. Add the carrots, green peppers and onions; stir-fry 3 minutes. Remove vegetables from pan. Add 1 tablespoon corn oil and the chicken strips; stir-fry for 2 minutes, or until chicken turns white. Return vegetables, Stir in the Stir-Fry Sauce Mix. Stirring constantly, bring to boil over medium heat and boil 1 minute.
Mix ingredients together. Spread on muffins. Broil for 5 minutes or until bubbly. Cut into eighths.
Sift flour, soda and salt into a bowl. Make a well in the center and pour in buttermilk. Mix to a rough dough with a fork. Turn out onto lightly floured working surface. Knead lightly. Pat out to a circle and using a floured knife, cut into pie shaped wedges, about 8. Preheat griddle or heavy skillet. Place dough on it and bake slowly for about 5 minutes on each side. Serve with butter.
Slice zucchini. Put in pot with 1 can stewed tomatoes. Cook for about 10 to 15 minutes.
Mix cake according to its directions. Fill cones about 1/2 full of cake batter. Set cones in muffin pan. Bake about 20 minutes or until top springs back. Batter will rise giving appearance of an ice cream cone. Frost as desired adding decoration according to occasion, such as jelly beans for Easter or Halloween or dye some coconut green for Easter. Easy to make. Fun to decorate.
I make this as it calls for. In a large bowl mix lard, sugar, salt and warm water. Add to this the yeast dissolved in 1/2 cup lukewarm water. Add enough flour to make stiff dough and knead well. Keep in cool place. Pinch off when needed. Let raise until double in size.
Brown sausage and drain. Put in buttered casserole dish. Place bread on top of sausage and cheese. Mix all the other stuff and pour over. Let set overnight in refrigerator. Bake at 325° for 1 hour.
Warm milk and water. Put in a bowl; then stir in yeast. Let set until yeast is dissolved. Stir in salt, sugar, egg, Crisco and 2 cups flour. Let rise a few minutes; then knead in 1 1/2 cups flour. Let dough rise until light; then make into small rolls in a 9 x 12-inch pan; let rise again until light. Bake at 350° for about 30 minutes.
Combine strawberries with both liqueurs. Add 2 tablespoons sugar or more to taste. Let strawberries and liqueurs marinate for 3 or 4 hours in refrigerator. Spoon strawberries onto serving dishes. Top with sour cream. Sprinkle heavily with brown sugar.
Heat oven to 350°. In saucepan, heat milk, butter and salt just until butter melts. Blend in flour quickly. Do not handle dough too much. Roll out on floured surface to 1/4-inch thickness. Fit into 15 x 10 x 1-inch jellyroll pan. Flute edge. Pour filling into dough lined pan. Arrange sausages in rows on filling. Bake at 350° for 60 to 65 minutes or until golden.
Preheat oven to 350° to 400°. Brown meat in frypan and remove. Heat 1 cup cooking oil. To soften tortillas, dip in hot oil and drain. Set aside on plate. In another plate, pour some enchilada sauce and dip tortillas in sauce. Fill each tortilla with 1 tablespoon of meat and 1 teaspoon cheese. Roll up and put in oblong baking dish with seams down. Continue until all tortillas are filled. Heat enchilada sauce with mushroom soup until warm. Pour over filled tortillas. Sprinkle cheese and sliced olives over top and bake in preheated oven until cheese melts, about 20 minutes. Serve with shredded lettuce and diced tomatoes.
Remove tails from shrimp. Combine shrimp, oils, vinegar, peppercorn, parsley, tarragon, onion and lemon slices in large bowl. Marinate in refrigerator at least 3 hours, tossing frequently.
Mix first 3 ingredients and make balls. Place in baking dish. Mix together remaining ingredients and pour over meatballs. Cook in 350° oven for 45 minutes.
Melt chocolate and 3 tablespoons margarine over low heat in double boiler, stirring constantly. In first bowl, put 2 tablespoons margarine and cream cheese; cream until softened. Gradually add sugar until light and fluffy. Stir in egg, flour and 1/2 teaspoon vanilla until blended. In second bowl, beat 2 eggs until fluffy and light in color; gradually add 3/4 cup of sugar and beat until thickened. Fold in baking powder, salt and 1/2 cup flour. Blend in the cool mixture. Stir in vanilla, almond extract and nuts. Measure 1 cup of chocolate batter and set aside.
Beat eggs until light and fluffy. Beat in sugar. Add milk and cream, reserving some of the liquid to mix with flour. Mix flour with reserved milk to form a smooth paste. Add to the custard mixture along with the salt. Cook over low heat, stirring constantly. Continue to cook until mixture begins to thicken and coats the spoon. Remove from heat and add vanilla. Allow to cool. Then pour into ice cream freezer. Makes 1 1/2 gallons.
Cook broccoli according to package instructions. In a mixing bowl, mix onion, soup and shredded cheese. Add broccoli and butter. Stir well. Pour into casserole dish. Sprinkle crumbs on top. Bake at 350° for 25 minutes or until done.
Remove outer layers. Cut off top and bottom. Simmer in water, covered, 30 minutes. Remove center to make onion shells.
Brown beef, adding onion, celery and carrot. After beef is browned through, add rest of ingredients and bring to a boil. (No need to add salt; canned ingredients have more than enough!) Simmer for 1 hour, stirring occasionally. This tasty chili will satisfy even the hungriest bears in your den!
Heat peaches until hot. Melt butter in 1 1/2-quart deep baking dish. Mix together the sugar, flour and water. Pour into buttered baking dish. Pour hot peaches on top. Bake at 425° for about 30 minutes or until crust is done.
Wilt cabbage leaves in boiling water and set aside. Brown ground meat and onions. Add rice, sweet pepper, salt and pepper to taste. Simmer for a few minutes. Place a small amount of mixture in middle of wilted cabbage leaves and roll up to form a ball. Place the formed cabbage leaves in bottom of large pot and pour tomatoes over the cabbages and cook over medium heat for approximately 1 hour.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan. In a large bowl combine flour, sugar, applesauce, cocoa, butter, water, eggs, baking soda, salt and vanilla. Beat on low speed scraping bowl occasionally for 3 minutes. Stir in walnuts and chocolate chips. Pour into pan. Bake for 50 to 60 minutes or until done. Remove from pan and cool.
Chop onions and peppers. Mix all vegetables with 1/2 cup salt. Let stand overnight; drain. Tie mixed spices in a bag. Add sugar and other spices to vinegar. Simmer 20 minutes. Add other ingredients until hot and well seasoned. Remove spice bag. Hot pack into hot jars and seal.
Peel carrots and grate. Combine with drained pineapple, raisins, orange juice and yogurt. Serves 6.
Combine first 3 ingredients; set aside. Cut bread in half lengthwise and place on a baking sheet. Spread mayonnaise mixture or cut side of each bread half; sprinkle with cheese. Bake at 400° for 10 minutes or until cheese melts. Cut into slices and serve immediately.
Cook ground chuck and drain off fat. Mix in remaining ingredients and bake in 350° to 400° oven for 1 1/2 to 2 hours.
Melt butter in hot skillet. Add garlic powder and stir. Fry bread in garlic butter. Leave whole or cut into squares. Multiply recipe as desired. Very good, but uses quite a bit of butter. May need to add butter to "fry" second side.
Number 1: Spread thick sliced Spam with a paste of brown sugar, mustard and catsup. Bake 15 minutes in hot oven.
Mix dry ingredients together. Cut in lard. Knead in enough water to make soft dough. Form into flat disks, pricking several small holes with fork or fingers to prevent bubbling of bread. Fry in deep fryer to desired golden brown. Makes 6 to 8 (6-inch) disks.
Mix and store in airtight can. Shake before using. Use 2 rounded teaspoons per cup. Add boiling water.
Cut 1 roll into 5 pieces about 1/2-inch wide. Hollow out almost all the way to edge. Mix together rest of ingredients and stuff rolls. Bake at about 350° for 10 to 15 minutes. (Different and delicious!)
Grease loaf pan with Crisco and then a light coating of flour. Cream shortening and sugar. Add soda to flour. Add eggs, bananas, flour and nuts to shortening mixture. Bake at 350° until done (approximately 1 hour). If it browns too fast, turn heat down.
Place raw hamburger in bottom of small roaster or casserole dish. Add sliced onion, salt and pepper. Cover with a layer of corn, then spread Tater Tots on top. Spread soups on Tater Tots and bake 1 hour at 350°.
Heat sugar and Wesson oil in microwave enough to dissolve. Pour over remaining ingredients and chill.
Combine defrosted fruit juices. Add cherry juice and chilled ginger ale. Stir well. Pour over fruit ice ring into punch bowl. Garnish each punch cup with orange slice and cherry. This is a very attractive punch for the children during the holidays.
Mix powdered milk and flour; cut in margarine (store in covered container in fridge). Now you can add this mixture to water. Make it creamy to your desire; then add anything from list.
Hard-cook eggs and cut in half lengthwise. Remove yolks and mash with fork. Take out any cartilage from crabmeat that may be present. Combine crabmeat, yolks, celery, dry mustard, salt and pepper with mayonnaise. Mix well. Stuff egg whites and garnish, first with paprika and then a small amount of parsley.
Preheat oven to 300°f. 150°c. gas mark 2. Set aside 1 cup of dry cake mix. In a large bowl combine remaining cake mix, 1 egg and the oil, the mixture will be crumbly. Press crust mixture evenly into the bottom and 3/4 of the way up the sides of a greased 13 x 9 x 2 pan. In the same bowl, blend the cream cheese and sugar. Add the remaining 3 eggs and the reserved cake mix. Beat for 1 minute at medium speed. At low speed, add the milk, vanilla and lemon juice until smooth. Pour into the pie crust and bake for 45-55 minutes until the center is firm. Allow to cool then top with the pie filling. Chill before serving.
Cream margarine. Gradually add powdered sugar and cream well. Add vanilla, milk and salt. Mix well. Blend in flour. If necessary, chill for easier handling. Roll out dough, half at a time on surface sprinkled with powdered sugar to a 12 x 8-inch rectangle. Trim sides with fluted pizza cutter. Cut in 3 x 1 1/2-inch rectangles and place on ungreased cookie sheets. Bake at 325° for 12 to 16 minutes until lightly browned. Cool. Spread 1 teaspoon filling on each. Top with 1/2 teaspoon icing. Decorate with pecan half, if desired.
Microwave the sugar, Karo, raw peanuts and oleo for 10 minutes, stirring once. Add vanilla and soda. Stir until foamy. Quickly spread very thin on a greased cookie sheet. Cool, then break in pieces.
Scald, peel and quarter tomatoes. Place in a preserving kettle. Add sugar, vinegar and spices. Put spices in a muslin bag. Simmer stirring frequently, until thick.
Heat oven to 425°. Grease 2 cookie sheets. Unroll dough. Cut in half lengthwise. Cut each half crosswise into thirds. Place 3 pieces pizza crust dough on greased cookie sheets. Press each into 5-inch square. Top each with 1/6 of bacon, pepperoni, sauce, onions and cheese. Bake at 425° for 10 to 15 minutes or until crust is deep golden brown around edges.
Preheat oven to 375°. Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in a large bowl. Beat until smooth and creamed. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts (batter will be stiff). Drop by rounded teaspoonfuls onto ungreased baking sheet, about 2 inches apart. Bake for 8 to 10 minutes (may not appear to be done). Makes about 7 dozen cookies.
Mix flour and sugar. Mix margarine, shortening, water and cocoa in a pan; let come to a boil. Pour over flour and sugar mixture. Beat buttermilk, eggs, vanilla, soda and salt. Add to mixture and mix well. Bake 20 minutes at 400°.
Cream sugar and margarine and Crisco. Add eggs one at a time, beating well after each addition. Add milk and sifted (flour, baking powder and salt) alternately. Add lemon and almond extracts. Bake at 325° for 1 hour and twenty minutes or until cake test	proves	done. Let cool 5 minutes in greased tube pan before turning out.
Preheat oven to 325°. Grate cheese; set aside. Combine beef, eggs, bread crumbs, tomato juice, salt, oregano and pepper. Saute onions in a little vegetable oil until golden brown; add to meat mixture and mix well. Turn out on sheet of aluminum foil and flatten into an oblong, about 1-inch thick. Place ham slices on oblong, keeping them about 1-inch from edge. Sprinkle grated cheese on ham. Use the foil to fold meat mixture over ham and cheese, closing all openings. Turn loaf from foil into a greased loaf pan. Pat with fingers to fill in corners of pan and shape loaf, which will completely fill pan and be rounded slightly on top. Bake 1 to 1 1/4 hours, depending on degree of doneness desired.
Saute in skillet the oleo, onion and bell pepper. Mix remaining ingredients in large bowl; mix together with sauteed ingredients. Top with Velveeta cheese or Monterey Jack cheese. Top with bacon bits. Bake for 30 minutes at 350°.
Cream butter, sugar and peanut butter until smooth. Add Rice Krispies and form into balls. Melt chocolate chips in double boiler. Dip balls in chocolate and place on wax paper to cool.
Put rice, salt and water into a heavy saucepan. Cover and cook over medium heat until rice is tender (15 or 20 minutes). Stir in milk and raisins. Add beaten eggs into rice mixture. Return to low heat. Cook while stirring constantly, until mixture coats the spoon. Remove from heat. Stir in vanilla and nutmeg. Serve hot or cold.
Drain the salmon and combine with egg, bread crumbs, lemon juice, cumin and 1/2 teaspoon salt. Shape into 4 patties. Dice onion and red peppers. In a saucepan, heat 1 tablespoon oil over medium heat. Add onion. Cook until tender. Add stock and bring to a boil. Stir in the couscous, red peppers, raisins, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and remove from heat. Let stand 5 minutes.