HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, cook sausage until browned; drain off fat. Separate crescent rolls into 8 triangles; place in an ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides of pan to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan cheese over all. Bake in 375° oven for 25 to 30 minutes.
Beat sugar and eggs. Add flour; beat again. Heat oleo and milk. Add, then beat. Add vanilla, lemon and baking powder. Beat. Will be a thin batter. Bake at 350° for 45 minutes in tube pan.
Cut off wing tips. Cut parts in half at joint. Sprinkle with salt, pepper and oil, set aside. Mix remaining ingredients. Pour over chicken. Preheat oven to 375°, cook for about an hour. Reduce heat in case of burning.
Beat eggs in blender. Add other ingredients and blend thoroughly. Use more chocolate sauce to taste. Store in refrigerator.
Mix pudding and spread over second layer. Spread on rest of the Cool Whip. Sprinkle nuts on top.
Boil broccoli according to package instructions. Cover bottom of casserole dish with drained broccoli.
Drain pineapple, reserving juice. Set pineapple aside. In a saucepan, combine juice with sugar, eggs and salt. Cook, stirring constantly, over medium-low heat until slightly thickened. Remove from heat and cool. Stir in pineapple, celery, apples and pecans. Fold in whipped cream.
Sift together flour, cocoa, sugar, baking soda and salt. Make three depressions in dry ingredients. Pour cider vinegar in one, the vanilla in another and the oil in the last depression. Spoon applesauce over all. Mix well until smooth. (If still dry add more applesauce.) Pour in 8-inch greased baking pan. Bake at 350° for 35 minutes. Cool and top with whipped cream.
Mix and freeze. Remove from freezer about 5 hours before serving. May substitute different flavors of jello in order to get color desired. Makes 2 gallons.
Place graham crackers on a cookie sheet. Melt other ingredients and pour or spoon over the crackers. Bake about 12 minutes at 300° or 325°. Cool slightly; break apart into squares or bars.
Preheat oven to 375°. Mix all ingredients together and drop into greased muffin tins. Bake for 15 minutes. Makes 6 rolls.
Mix sugar, margarine and peanut butter. Roll into balls. Place on cookie sheet and chill thoroughly. Melt wax and chocolate in a double boiler until smooth. Use a toothpick and dip balls in chocolate. Place on waxed paper and chill thoroughly.
Heat oven to 350°. Grease a 13 x 9-inch (3-quart) baking dish. Pour uncooked rice over bottom of greased dish. Sprinkle evenly with seasoning mix packet. Arrange chicken pieces over rice. Spoon celery and mushrooms around chicken. In medium saucepan, combine water and soup. Bring to a boil. Pour evenly over chicken and vegetables. Sprinkle chicken with paprika.
Cut off crust from bread. Cut each slice in 4 strips. Toast crusts and strips in a 250° oven until very crisp (not brown). Roll crusts into fine crumbs.
In a microwavable bowl, microwave the butter for about 3 minutes on High, until melted. In a small microwave-proof bowl, whisk together the eggs, sugar, lemon peel and juice until well combined. Whisk in the melted butter. Microwave on High for 1 1/2 to 2 minutes, whisking often (may take longer), until the curd is smooth and thick enough to coat a wooden spoon. Remove from microwave and pour into hot sterilized jars (or glass bowl with a cover if you're going to use within a couple of days). Cover and allow to cool at room temperature. Store in refrigerator and use within 4 weeks. Makes about 2 cups.
Sift all the dry ingredients together. Cut in shortening to mix well. Add unbeaten eggs and flavoring. Mix well. On a floured counter, roll out the dough and roll thin and cut out the cookies with cookie cutters. Bake at 375° for 10 minutes. Makes about 5 dozen cookies.
In a two quart baking dish mix all ingredients together, except crab. Add crab and sprinkle with cheese. Bake at 325° for 30 minutes. Serve with favorite crackers.
Blend vanilla pudding, sour cream and milk; set aside. Melt chips with oil in microwave on High for 45 seconds. If necessary, microwave an additional 15 seconds or until melted and smooth. Gradually blend into pudding. Pour one-half of mixture into each pie shell.
Mix all together. Bake at 350° for 1 hour or until done. Makes 2 loaf pans.
Combine first 5 ingredients in large sauce pan and bring to boil. Reduce heat and cook until veggies are crisp tender. Add remaining ingredients and stir well. Cornstarch can be added to thicken.
In large frying pan, heat 1/2 to 1 cup water; toss in the carrots and parsnips. Cover; simmer 5 to 7 minutes, stirring occasionally. Remove cover and add remaining ingredients. Toss to mix. Season to taste. Serves 6 to 8.
Put sugar and water together and boil. Pour over blossoms while hot. When cool, add yeast cakes. Put all in a big crock, if available. Let stand for 9 (nine) days, stirring every morning.
Place 3 asparagus spears at the end of each slice of ham. Roll up and place side by side in casserole. Combine remaining ingredients. Blend well. Spoon over asparagus rolls. Bake at 350° for 30 minutes.
Cream sour cream and cream cheese together. Mix in 1/2 package of Cheddar cheese and spread on bottom of pan. Cut up veggies and put in layers. Put remaining cheese on top. Serve with nacho chips.
Pop the popcorn without oil. Combine with next 2 ingredients and bake in 300° oven for 5 minutes. Sprinkle with butter. Combine cheese and dressing mix. Sprinkle this over mixture. Makes 9 cups. One-half cup servings contain 57 calories, 2 gm. protein, 9 gm. carbohydrates and 2 gm. fat.
In a large bowl or saucepan, combine bouillon cubes and water, stirring until cubes are dissolved. Peel garlic and mince. In a heavy saucepan over low heat, lightly brown garlic in butter with minced green onions, stirring constantly so as not to burn. Add flour and stir until slightly browned. Add broth and pepper; simmer 30 minutes to an hour. Just before serving, slowly add egg yolks, stirring constantly.
Combine first four ingredients well. In salad dressing jar combine remaining items. Shake very well. Pour over vegetables. Refrigerate.
Cook carrots and onions in butter; set aside. Combine fish fry mix, cornbread mix, baking powder, Creole seasonings and black pepper in large bowl. Blend milk with egg yolk and hot sauce. Stir rice, fish, carrot mixture and milk mixture into dry ingredients. Beat egg white until stiff; fold in beaten egg white.
Arrange asparagus in spoke like fashion in pie shell. Sprinkle with Swiss cheese. Beat together eggs, flour, salt and cream. Pour over asparagus and cheese. Sprinkle on the Parmesan and paprika. Bake at 375° for 45 to 50 minutes or until filling is set. Let stand 10 minutes before cutting.
You can slice, grind or chop peppers and onions. Mix all ingredients together and boil for 30 minutes.
Mix well and pour in unbaked pie crust. Bake at 350° until brown and firm (about 30 minutes).
Pour oil into milk; mix. Pour into well blended flour. Mix with fork until well blended. Roll between wax paper. Fit into pan and bake.
In a frying pan, saute onion until it is translucent. Cook rice; add to onion. Add broccoli and soup to mixture. Pour into baking dish; cover with slices of cheese. Place in a 350° oven until cheese is melted. Also add nacho cheese to soup for a zesty taste.
Wash lettuce and drain well! Break up and put in bowl. Layer celery, bell pepper, green onions and English peas. Sprinkle sugar over peas. Cover peas with mayonnaise. Refrigerate overnight or several hours. Before serving, sprinkle top with grated Cheddar cheese.
Boil all together except 1 cup cream, nuts and vanilla. Boil 30 minutes. Add second cup of cream and boil to firm ball (248° on candy thermometer). Remove from heat; add vanilla and nuts and pour into well buttered cookie sheet. Cook in a heavy pan and stir. A pressure cooker kettle works well.
Beat cream cheese, sugar and milk until well blended and smooth. Fold in whipped topping and vanilla. Store in refrigerator. Use to dip cookies, cake cubes, fresh fruit, pretzel sticks, etc. Makes 2 cups.
Mix the ingredients together, no particular order, in a casserole baking dish. Cook in 350° oven for about 1 hour. Cook covered. Serves 6 to 8.
Pour 1/2 of batter into pan; put in layer of cream cheese. Pour in rest of batter. Cook until done.
Prepare cake mix according to package directions. Pour batter into greased cookie sheet. Bake at 350° for 15 to 20 minutes, or until done. Cool.
Dissolve jello in 2 cups boiling water. Stir in pineapple; chill until partially set. Fold in cranberries. Spoon on sour cream and stir through to marble. Cut into squares to serve.
Bring the water to a boil in a 6 to 8-quart saucepan. Add the next 8 ingredients. Mix well; continue cooking over medium heat. Add meat from the chicken (meat should be boned, skinned and veined). Soup is better if the beginning 6 cups water is broth from stewing the chicken. Extra can of soup may be added to stretch recipe. Cook for approximately 30 minutes, until noodles and vegetables are done. Makes approximately 10 to 12 servings.
Mix pudding according to package directions. Fold into most of Cool Whip. Pour into crust. Top with remaining Cool Whip. Refrigerate or freeze. Serves 6 to 8.
Bone chicken and cut meat in large pieces. Mix milk, soups, onion and salsa. Cut tortillas in strips. Grease 13 x 9-inch baking pan and sprinkle broth over bottom. Place a layer of tortilla strips and a layer of chicken. Spoon sauce over chicken. Make several layers, ending with sauce. Top with cheese. Cover and refrigerate 24 hours. Bake at 300° for 1 to 1 1/2 hours.
Mix all ingredients in large bowl except 1/2 cup potato chips to put on top of casserole. Bake about 20 minutes in 350° oven. Note: A little of the chicken broth added to casserole will make it more moist. Also, you might want to try sour cream and onion potato chips.)
Mix all ingredients together. Form into rolls and let stand overnight in refrigerator. Slice and bake on ungreased sheet at 375° for 10 minutes.
Cook sugar, milk and flour until thick; add margarine. Add powdered sugar until as thick as you want for spreading. Add pecans. Ready to spread on cake.
Boil together the first 3 ingredients; stir. Add remaining ingredients. Make into balls. Roll in coconut.
In saucepan, combine sugar, 1/2 cup water, cloves and cinnamon. Bring to a boil. Reduce heat, and simmer 20 minutes. Strain. In large bowl, combine fruit juices and cider. Mix well. Stir in sugar syrup. Reheat and serve hot.
Drain cool potatoes. Slice in small pieces. Mix in orange slices. Place in 13 x 9-inch baking dish. Mix orange juice, honey, cornstarch and cloves. Cook on medium heat. Stir constantly until thick. Pour over sweet potato mix. Sprinkle with coconut. Bake at 375° for about 15 minutes.
Mix together until crumbly butter, coconut, brown sugar and flour. Press into a 9 x 13-inch pan. Scatter the remainder on a baking sheet. Bake at 350° for 10 minutes, stirring baking sheet (not crust). Cook pudding with milk as directed. Whip topping mix as per instructions. Fold into pudding with chocolate chips and pecans. Pour over crust. Crumble crumbs over the top. Refrigerate overnight. This freezes well.
Mix well the margarine, sugar and eggs. Stir in your choice of liquid. (Cherry juice from the maraschino cherries is delicious.) Sift the dry ingredients together and stir in and blend. Stir in the nuts, cherries and dates. Chill dough at least one hour.
Heat 2 tablespoons butter in frying pan and saute onions, then add zucchini, salt, pepper and garlic salt. Cook 5 minutes and layer zucchini in baking dish with tomatoes and cheese. Brown bread crumbs in 1 tablespoon melted butter and sprinkle on top. Bake at 350° for 25 minutes or until done.
Combine beaten egg yolks, milk, clams, bread crumbs, parsley, salt and pepper. Fold in stiffly beaten egg whites. Drop batter from a tablespoon into a skillet containing 1/4-inch hot oil. Fry, turning once. Garnish with orange slices. Makes 6 servings.
Thaw venison and let soak in vinegar and salt water for 1 day. Take venison and cut into strips about 1/4-inch x 1/2-inch thick and 1 to 2-inches long. Place in a big bowl and add 1 bottle of soy sauce as a marinade. Refrigerate and let soak in soy sauce overnight. Next morning, place strips on cookie sheet (in rows) and cook on 150° in oven for 4 to 6 hours. Turn strips over at 3 hour interval.
My first trip to the valley on May 31, 1939. Such a narrow road from Bakersfield. I never thought we would get out of the curves.
Stir together the 1 1/2 cups flour, sugar, baking powder and salt. Combine egg, milk and oil. Add to flour mixture; mix well. Stir in raisins. Turn into a greased 9 x 9 x 2-inch baking pan.
Mix ingredients in blender. More ice may be needed for thickness. Change flavor of smoothy by using different fruits and flavors of yogurt. Serve in chilled mugs and enjoy!
Dice peppers, chop onion, mince garlic and heat broth. In saucepan cook peppers and onion in fat (lard or butter) over medium heat 3 to 4 minutes. Add garlic, cumin, rice and salt and stir until coated with fat. Add hot chicken broth. Cover and cook over low heat about 15 minutes. Turn off heat. Let stand covered 10 minutes. Fluff and serve.
Saute onions in butter. Add flour, salt and pepper to butter. Stir until bubbly. Add milk gradually to dissolve flour mixture. Separately cook broccoli in chicken bouillon seasoned water. Blend this mixture with cheese mixture. Delicious!
Combine sugar, flour and salt. Add margarine. Mix until crumbly. Sprinkle over apples.
Steam clams, lobster tails, shrimp, Alaskan crab legs, scallops and crab meat. Remove seafood from shells. Chop all seafood in small pieces. Put in pan with vinegar. Melt butter and stir in. Spread Mozzarella cheese all through it and on top. Bake at 300° for 15 minutes.
Boil cabbage and drain. Add soup and milk. Add slices of Velveeta cheese. Bake at 350° for 1 hour.
Mix ingredients together. Roll into balls and put in sauce (recipe to follow). Bring to a boil and let simmer for 3 hours.
Mix first 4 ingredients. Let stand for 24 hours. Add soda and ginger ale at serving time. Makes 5 quarts.
Preheat oven to 375°. Cook macaroni as the package label directs; drain. Meanwhile, melt butter in a medium saucepan; remove from heat. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat and simmer mixture 1 minute. Remove from heat. Stir in 1 1/2 cups of the cheese and the macaroni. Pour into a 1 1/2-quart casserole and sprinkle remaining cheese over top. Bake 15 to 20 minutes, or until cheese is golden brown. Makes 4 to 6 servings.
Cream all of these together, then roll out dough with rolling pin. Use cookie cutter to make cookies. Makes about 2 dozen. Bake at 350° for about 12 minutes. Delicious!
Heat margarine in 1-quart saucepan, over low heat, until melted. Mix in powdered sugar and vanilla. Beat in hot water, 1 teaspoon at a time, until smooth.
Combine salt with flour. Pound flour into both sides of steak with the edge of a heavy saucer or a meat mallet. Place fat in the pan; melt over medium heat and add steak. Brown well on both sides; add onion, green pepper and boiling water or strained tomatoes. Cover and reduce heat to low for 1 hour or until meat is tender. Remove to preheated platter; pour juices over meat and garnish with parsley. Serves 4 to 6.
Whisk all 12 eggs together. Chop ham in small pieces. Add to egg mixture. Add garlic salt. Add black pepper. Pour into frying pan and scramble. When cooked, place cheese on top to melt. Serve with toast or biscuits.
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting, choose crust color and loaf size if available. Check dough after 5 minutes of mixing. Add 1 or 2 Tbsp. water or flour if needed. 1 loaf, 1 pound.
Preheat oven to 350°. Beat eggs and sweetener. Add vanilla. Slightly warm the milk. Add to the egg mixture, stirring constantly. Spread oil on the bread, cut into cubes and place a layer on the bottom of a 2 to 3-quart casserole dish. Sprinkle a little allspice on the bread. Raisins may be added. Pour egg mixture over the bread and sprinkle with allspice. Bake for 25 minutes. Serve warm or chilled.
Cook broccoli according to package and drain. Transfer broccoli to large bowl-set aside. Saute onion and celery in 1/4 c. melted butter in a large skillet until vegetables are tender. Add sauteed vegetables and mushrooms to broccoli; set aside.
In a bowl, combine salt, flour, baking powder and baking soda. In another bowl, combine sugar, eggs, and applesauce. Beat vigorously until frothy. Add bananas and blend thoroughly. Fold into flour mixture until blended. Pour into greased bread pan and bake in 325° oven for 1 hour, until crust is brown. Makes 1 loaf.
Mix flours together and cut in Crisco. Add remaining ingredients and pour onto a hot griddle. Yields 10 to 15 (6-inch) pancakes.
Combine first 3 ingredients. Mix well and shape a stick like butter. Cover and freeze about 45 minutes or until firm. Place each chicken breast half on a sheet of waxed paper; flatten chicken to 1/4-inch thickness using a rolling pin. Cut butter mixture into 6 portions; place a piece in center of each breast half. Fold long sides of chicken over butter. Fold ends over and secure with wooden picks. Spread oil in 13 x 9-inch pan and set aside. Combine cracker crumbs and salt. Dip each piece into milk and coat with crumbs. Place chicken, seam-side up in pan. Bake 15 minutes at 425°. Carefully turn each piece. Bake an additional 5 to 10 minutes.
Boil water, sugar, celery seed and mustard seed for 1 minute and let cool. Grind cabbage, carrot, onion and pepper. Add salt. Let stand for one hour. Drain. Pour mixture and vinegar over cabbage. Freeze in containers. Mmmmm good!
In a separate bowl, combine 2 cups zucchini, eggs and oil; stir. Add dry ingredients all at once and bake in greased muffin pans at 350° for 25 to 30 minutes.
Chop all ingredients very fine. Crush crackers and mix with fruit and nuts. Melt marshmallows, milk and margarine over low heat or in double boiler. Mix with fruit and crackers. Pack very tightly in a 9 x 12-inch casserole dish. Place in the refrigerator overnight. Fruitcake can be eaten the next day. Store in refrigerator.
In a bowl, dissolve sugar in hot tea. Set aside. In punch bowl, combine ginger ale, white grape juice, orange juice concentrate and seltzer. Slowly stir in reserved sugar syrup, adding just enough for desired sweetness. Chill punch with a block or ring of ice. Serve in champagne flutes. If desired, add a strawberry or raspberry to each drink as garnish. Makes about 24 (6 ounce) or 36 (4 ounce) servings.
Preheat oven to 350°. Mix oil, vanilla and sugar. Add grated zucchini and chopped dates or raisins and nuts. Mix together. Grease and flour 2 loaf pans. Bake 1 hour. Serves 30.
Start with 4 1/2 cups water; gradually add cornstarch, then food coloring.
Grind 1/2 cup raisins (best in old-time meat grinder); set aside. In double boiler, place all ingredients except vanilla. Beat 30 seconds on low speed. Place over boiling water in double boiler and cook for 7 minutes while beating constantly with electric mixer until frosting forms stiff peaks. Do not overbeat. Remove from heat. Add vanilla. Beat for 2 to 3 more minutes. Fold in raisins. Delicious!
Mix all the ingredients in a large dish. Let stand for 15 minutes and lay into a 3-inch deep greased baking dish. Bake at 350° for 40 minutes.
Combine first 4 ingredients in a Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves. Add 2 tablespoons butter, stir until butter melts. Cover and boil mixture 3 minutes. Remove cover, and continue to cook, without stirring. Add remaining butter, pecans, peanut butter and vanilla. Cool 10 minutes. Beat mixture until well blended and pour immediately into a buttered 9-inch square pan. Cool before cutting into squares. Yields 3 dozen squares.
Preheat oven to 350°. Melt shortening; add brown sugar. Cool slightly. Add eggs to shortening mix; blend. Add vanilla; mix well. Gradually add flour, baking soda, baking powder and salt. Use the hot water to help blend. Add walnuts if desired. Grease 13 x 9-inch pan. Spread in batter. Sprinkle chocolate chips on top. Bake at 350° for 20 to 25 minutes.
Blend together all ingredients except celery seed. Add celery seed and stir in last. Chill.
In bowl, combine sauerkraut, green beans and carrot. Combine sugar, vinegar and caraway seed; toss with vegetable mixture. Salad keeps several days in refrigerator. Serves 8.
Heat oven to 375°. Beat eggs, water and shortening in large bowl. Add peanut butter and 1/2 dry mix. Mix well with wooden spoon. Add chocolate chips. Stir in remaining dry cake mix until smooth. Drop rounded teaspoonfuls about 2-inches apart on ungreased baking sheets. Bake 10 to 12 minutes. Makes about 6 dozen.
Mix all together and cook at 350° until bubbly. Serve with big corn chips. Enjoy!
Combine potatoes, sour cream, cream cheese, chives and garlic powder. Put in greased 2-quart casserole. Combine bread crumbs. Bake at 350° for 50 to 60 minutes. Top with cheese and serve immediately. You can assemble day before.
Cook hamburger, onions, celery and green pepper; drain. Add soups and tomato sauce; bring to a boil. Cover, reduce heat and simmer until desired consistency.
Mix all. Drop into oil in hot skillet. Brown on one side and turn over. Turn down heat and cook through.
Mix together cranberries, walnuts and 1/2 cup sugar. Spread on bottom of greased 10-inch pie plate. Mix together flour, rest of sugar, margarine, eggs and extract. Pour over cranberry mixture. Bake 35 to 40 minutes in a preheated 325° oven.
Preheat oven to 350°. Put flour, sugar, baking powder and salt in mixing bowl. Add shortening and milk with mixer. Beat 2 minutes on medium speed or by hand 300 strokes. Add unbeaten egg, milk, lemon juice, vanilla and almond flavoring. Beat 2 minutes with mixer or 300 strokes by hand. Pour in 2 pans and bake 25 to 30 minutes.
Sift flour, spices, soda and salt 3 times in order to mix thoroughly. Cream shortening well and gradually blend in sugar. Beat in egg with the applesauce. Add flour mixture gradually, beating after each addition until well blended. Wash raisins and stir into mixture. Pour into a greased loaf pan 5 x 9 x 3-inches. Bake at 350° for 1 hour. You may use this recipe for muffins or sheet cake. For cake it is very good with caramel icing.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a large mixer bowl, cream the butter and sugar. Add pumpkin, egg and vanilla. Beat until light and creamy. Add dry ingredients and mix well. Drop by rounded tablespoonful onto greased cookie sheets. Smooth tops of cookies. Bake in preheated 350° oven for 15 to 20 minutes or until lightly browned.
Mix all ingredients together. Pour into greased 9 x 13-inch pan. Cover with foil. Bake on the middle shelf at 350° for 1 hour. Cool and cut into 3/4 x 2-inch pieces. Roll into potato starch or kinako.
Grease 10-inch tube pan. Pour in layer of dough, layer of apples, layer of dough, layer of apples, etc. Cover with remaining dough. Bake 1 hour and 15 minutes (or less, check after an hour) at 350°. Let cool in pan 10 minutes and remove. Top with drizzle of powdered sugar and milk.
Beat eggs, oil and sugar. Mix well. Add vanilla. Sift and stir dry ingredients. Blend into the oil, eggs, sugar mixture. Stir in the carrots and nuts. Pour mixture into a greased and floured 10 inch round or spring form pan. Bake at 350° for 30 to 40 minutes.
Mix squash, margarine and onion. Mix water, cream of chicken soup, sour cream, salt and pepper. Pour into squash mixture and mix well. Layer in a 3-quart casserole, the squash and stuffing mix, ending with stuffing mix. Top with shredded cheese. Bake at 350° for 30 minutes.
Pour boiling water over sugar and butter; stir until dissolved. Dissolve yeast in 1/2 cup warm water; add to other mixture. Then add eggs and flour. Cover and refrigerate overnight. Roll out and cut 4 to 5 hours before cooking. Bake at 425° for 10 minutes. Before cooking, dip cut rolls in butter and place on pan.