HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs, milk, salt, green pepper and onion together. Brown sausage and drain. Combine egg mixture and sausage and pour over bread. (Break bread beforehand and put in 9 x 13-inch pan.) Spread cheese on top. Let sit overnight in refrigerator. Bake at 350° for 40 minutes.
Measure ingredients after they have been sifted. Cream butter and sugar until light and fluffy. Add egg yolks and beat well. Add flour gradually and mix after each addition. Add vanilla and blend. Divide dough in half. Shape into rolls approximately 1 3/4-inches in diameter. Roll in waxed paper and chill overnight. Cut into thin slices. Bake at 400° for 5 to 6 minutes or until well done. Makes 5 dozen.
Sift and mix dry ingredients. Add oil and stir well. Add eggs and carrots. Pour into greased angel food cake pan. Bake at 350° for 45 minutes.
Boil macaroni and strain when cooked. While macaroni is draining, place slices of cheese in bottom of pan and return to low heat until melted. Stir in macaroni. Serves 4.
Mix first 3 ingredients in pan. Bring to a boil. Boil 5 minutes. Stir constantly. Remove from heat; add peanut butter, marshmallow cream and vanilla. Mix. Put in pan.
Sift together the flour, baking powder, sugar and salt. Blend in egg, milk, shortening and Wheaties. Bake at 400° for 15 to 20 minutes.
Dissolve yeast and sugar in 1/4 cup warm water. In a small saucepan, combine 1 cup water, 1 cup milk and oil. Heat until warm, but do not boil. Pour the milk into a large mixing bowl and mix with dissolved yeast. Stir in salt and gradually stir in flour to make a soft, workable dough. Remove to a lightly floured surface and knead for 10 minutes, until dough is smooth and elastic. Place the dough in an oiled bowl; cover with a clean towel and let rise in a warm place until it has doubled in bulk, 1 to 1 1/2 hours. Lightly grease 2 baking sheets with vegetable oil.
Preheat oven to 350°. In a large frying pan, brown beef with onion and garlic. Drain off fat. Add spaghetti and tomato sauces; cover and simmer. In a medium bowl, combine spinach, cheeses and seasonings.
Beat egg yolks until thick, add softened cream cheese, sugar and salt. Beat until smooth and light. Beat egg whites stiff. Whip cream until stiff and fold with egg whites into cheese mixture. Crush strawberries to a pulp using a mixer. Gently whirl half of fruit into cheese mixture and spread over crumbs. Spoon remaining fruit over top, swirl with a knife. Freeze; then cover and return to freezer. Keeps for many days. Raspberries can be used instead, if desired.
Cook sausage, onion, celery & garlic in 3-quart saucepan over medium heat, stirring occasionally, until sausage is no longer pink, & drain.
Bring sugar, rhubarb and pineapple to a boil for 20 minutes. Remove from heat. Add strawberry jello; stir until mixed good. Will keep good in refrigerator for 2 weeks. Can in 1/2 pint jar. Nice for gift.
Sift together dry ingredients. Cream sugar, margarine and shortening. Add eggs, one at a time, beating after each. Add vanilla and lemon. Add milk and flour alternately. Mix well. Bake at 325° for 1 hour and 30 minutes. Do not open oven for one hour.
Cut each biscuit with 4 pieces; mix sugar and cinnamon. Roll biscuit pieces in sugar and cinnamon mixture. Arrange in Benet pan. Sprinkle nuts on top. melt butter and stir in brown sugar. Pour over biscuits and pecans. Bake at 350° for 30 minutes.
Preheat oven to 325°. Grease and flour a 10-inch square or tube pan.
Dice bread and put in shallow buttered 1-quart baking dish. Heat milk and margarine only until melted. Add sugar, vanilla and salt. Beat eggs and add while stirring. Pour over bread. Add raisins and cinnamon; stir. Set dish in pan with hot water to half depth of dish. Bake in preheated 350° oven for 50 minutes.
Cook first 3 ingredients in covered saucepan until tender. Mash until fluffy. Add milk; mix well. Cook remaining vegetables and salt in beef broth in covered saucepan until tender, about 12 to 15 minutes. Blend with potato mixture. Stir in black pepper and butter. Serve with French bread and tossed salad. Follow with fresh fruit and cookies.
Dissolve cheese in sauteed onions. Pour into soups. Stir until dissolved. Pour over hominy and bake 25 minutes at 400°.
Heat water to boiling. Add brown sugar and stir until dissolved. Add maple flavoring, if desired. Makes 1 1/2 cups.
Mix chicken, celery and pineapple chunks together, then mix salad dressing, mayonnaise and reserved pineapple juice together. Add this to chicken mixture and toss well to coat.
Score ham. Heat 20 minutes per pound at 325°. Combine remaining ingredients. Heat until jelly melts. Spoon glaze over ham. Delicious.
Sift flour, baking powder and salt together. Melt shortening and chocolate together. Beat eggs well; add sugar gradually and beat thoroughly. Add chocolate mixture and blend. Add flour and mix well, then stir in nuts and vanilla. Bake in greased 8 x 8 x 2-inch pan in moderate oven (350°) for 25 minutes for moist brownies or 30 minutes for cake-like brownies. Cool in pan, then cut in squares.
Mix with a fork; roll in flour. Cut and dip each biscuit in cooking oil. Cook at 400° until brown.
Cook noodles according to directions. Heat oil; cook garlic and onion until soft, then add beef and the seasonings. Cook until crumbly. Add tomato paste and water. Simmer 5 minutes. Blend eggs and cottage cheese.
Heat large nonstick skillet. Add mushrooms and salt. Cook over medium heat about 3 minutes to cook out moisture in mushrooms. They should be tender, but not limp. Place mushroom slices on paper towels. Wipe skillet dry with a paper towel. Spray with Pam. Add thyme, chervil and rosemary; saute 30 seconds. Stir in zucchini, broccoli, mushrooms and red pepper. Cover and cook, stirring occasionally, about 2 to 3 minutes. Stir in lemon juice and serve. (measure servings). Single serving equals 1 cup vegetables.
Cook rice in boiling salted water until tender. Drain and while still hot, mix with onion and seasonings; cool. Add chicken, celery, olives and mayonnaise. Toss lightly. Peel oranges and split them into sections. Cut 1/2 of the sections into small pieces. Add to mixture.
Beat egg yolks. Combine with sugar and mix. Add to sweet milk. Cook over medium heat. When thickens (doesn't get real thick), remove from heat. Add vanilla and blend. Fold in lightly the stiffly beaten egg whites. Set aside to cool. In summer, chill in refrigerator.
Place corn in a 1-quart microwave casserole and add butter, chives, and Italian seasonings. Cover and microwave on High 5 to 6 minutes; stirring once, until corn is done. Add garlic powder, olives and cheese and toss lightly to coat.
Melt chocolate wafers in oil in the top of a double boiler. Pour onto cereal mixture and mix thoroughly. Spread onto 2 cookie sheets. Let cool and break into pieces. (Four cups Double Chex cereal may be substituted for any 2 Chex cereals.) At holiday times, colored wafers may be used instead of the white chocolate wafers. Store in airtight container.
Stir all dry ingredients together, then add remaining ingredients. Slice 3 to 4 large onions and separate into rings. Dip rings into batter and deep fry until golden brown.
Put all ingredients in a large pot. Cook on high heat for 20 minutes. Remove from heat. Put in jars and seal immediately.
Combine all but shrimp (may be done in a blender). Add shrimp. Great with fancy crackers or Cool Ranch Doritos.
Combine wafer crumbs, butter and sugar in small bowl. Press over bottom of greased 9 x 3-inch spring-form pan. Refrigerate. Beat together all 5 packages of cream cheese, 1 3/4 cup sugar, flour and vanilla in a large bowl until smooth and fluffy. Beat in eggs and yolks, one at a time, beating well after each addition until smooth. Stir heavy cream into cheese mixture. Pour into prepared pan. Place on cookie sheet. Bake in preheated oven (475°) for 10 minutes. Lower temperature to 250°. Bake for 1 hour. Turn off oven. Leave cake in oven for 1 hour. Open door partway and leave cake in oven for 30 minutes more. Cool on wire rack to room temperature. (Cheesecake may crack on top.) Refrigerate overnight.
Wash, hull, and slice strawberries; place in bowl. Sprinkle berries with sugar and refrigerate until sugar dissolves and juice accumulates in bowl. Combine strawberries (juice also), eggs, and oil; mix. Combine dry ingredients (except nuts); mix well with berry mixture. Fold in nuts. Pour into greased and floured bundt pan; bake at 350° for 70 minutes (for 3 small loaf pans, bake 50 to 55 minutes at 350°). Allow to cool completely before serving.
Mix all ingredients and serve cold or heat in oven at 350° for 15 minutes and serve hot.
Peel eggplant and cut into 3/4-inch cubes. Boil eggplant until slightly opaque. Then drain the water; keep separate. Dice onion and green pepper; saute together with garlic until tender. Add tomatoes with the tomato juice to the onion and pepper until heated. Mix onion, pepper, tomatoes and croutons with eggplant. Add oregano, basil and Romano cheese to taste. Bake together at 350° for 20 minutes.
Combine all ingredients, except chips and nuts; mix well. Pour into greased and floured 12 x 18-inch pan. Sprinkle chocolate chips and nut meats on top. Bake for 30 minutes at 350°. (Check after 25 minutes. It may be done.)
Prepare the day before on large plate. Spread the ingredients, beginning with the bean dip as listed, layer, topping with tomato slices. Cover with plastic wrap. Refrigerate. Serve with tortilla chips, Fritos or crackers. Great as munch during Super Bowl, bridge club or party.
Simmer all ingredients in a large pan except for the orzo (shells or macaroni). After beef shank is fully cooked, remove it from the pan. Let it cool. Cut off meat into bite size pieces and return to pan. Cook orzo (shells or macaroni) separately until almost done. Add to soup stock and simmer 1/2 hour. Serve with warm French bread.
First Layer: Mix the graham cracker crumbs with 1/4 cup sugar and melted margarine. Put in bottom of glass dish.
In a saucepan heat cranberry juice cocktail to boiling. Remove from heat and stir in gelatin until dissolved.
Mix cake per	directions and pour 1/2 batter in cake pan. Cook 8 to 10 minutes. Mix in double boiler the caramels, butter and Pet milk; melt.	Pour this mixture over baked cake. Now sprinkle chocolate chips and nuts over caramel mixture. Now pour rest of cake batter over this and cook for 15 to 20 minutes.
Cook chicken and remove from bone. Cook onion and celery until tender; add butter and mix bread and egg. Add broth to make moist. Add this to chicken. Place in baking dish. Bake at 350° for 30 minutes or until brown.
Cream butter and sugar. Add melted chips, then vanilla and peppermint. Mix well. Add 1 egg; mix well, then add the second egg. Mix until thick. Pour into a 9 x 9-inch or 10 x 10-inch buttered pan. Will be 1/2-inch thick.
Mix powdered sugar, oleo and milk. Mix in heavy saucepan and bring to boil, stirring constantly. Once it starts to boil, boil 7 minutes or until hardens in cold water. Next add marshmallow cream; add peanut butter and vanilla. Beat until smooth. Place in greased 9 x 13-inch pan. Cool.
Chip nuts, candy and dates. Add coconut. Melt butter and pour over the eggs, sugar, soda, salt and buttermilk. Add to the nuts, then add flour. Mix well. Bake 1 1/2 hours at 275° or until done.
Combine everything but chips and cheese. Mix thoroughly but lightly so as not to break up eggs. Sprinkle with cheese and top with potato chips. In 1 1/2-quart casserole, bake at 375° until heated through.
Put in layers as listed. Do not toss. Cover tightly and refrigerate. Keep covered at least 24 hours. Toss before serving. Will keep about 2 weeks.
Heat oven to 350°. Cut veal into 1 1/4-inch cubes. Roll lightly in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Saute onions in a greased 2-quart casserole. Saute veal in oil left from onions. Place veal in casserole along with mushrooms, tomatoes, sugar, 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Bake 1 1/2 hours covered, or until fork-tender.
Peel and dice cooked potatoes. Add the rest of the ingredients and mix. Bake 15 minutes until cheese melts. Top with 1/2 cup more cheese and seasoned bread crumbs or cornflakes. Bake 20 minutes at 350°. Serves 6 to 8.
Soak bread in 1 cup water in large bowl for several minutes. Mash bread with fork. Add ground beef, onion, Parmesan cheese, egg, salt and pepper. Mix well. Place in baking dish. Dot with butter. Bake at 350° for 1/2 hour. Pour tomato sauce over meat loaf. Bake 20 minutes longer.
Trim fat from steak and cut meat into 1-inch cubes. Cover and refrigerate. Combine remaining ingredients and simmer 5 minutes. Cover and let stand 2 hours. Pour broth into fondue pot and heat to boiling. Place meat in serving dish. Spread beef with forks or hold with chopsticks and cook in boiling broth 1 1/2 to 2 minutes. Serve with sauce. Makes 4 to 6 servings.
Cream the shortening and sugar. Add salt, eggs and vanilla. Dissolve yeast in warm water, then add to the first mixture. Beat and stir in flour. Place in greased bowl and let rise until doubled. Punch down and roll into a rectangle. Spread with butter, brown sugar and cinnamon. Roll up and cut into pan rolls or shape into circle and snip for T-ring. Let rise and bake at 350° for 15 to 20 minutes.
In large saucepan, crush half of the berries. Add remaining berries, sugar and jello. Heat to boiling, stirring constantly. Boil hard for 2 minutes, stirring constantly. Pour into hot clean jelly glasses or jars; seal. Makes 3 half-pints.
Mix together in a large mixing bowl the flour, soda, salt, baking powder, syrup and Crisco. Add 7-Up. Mix with hand and turn out onto floured board. Knead until the dough does not stick to your hand. Place in a plastic bag in refrigerator. Use as needed for a quick pie crust or cobbler crust. Will make six crusts and the dough will last for three weeks.
Beat the cream cheese until light and fluffy. Add sweetened condensed milk. Blend thoroughly. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours or until firm. Top with cherry pie filling before serving.
Brown ground beef, salt, pepper and chili powder. Drain. Add chili beans and Hormel Chili. For a "soupier" dish add tomato juice. Simmer until blended. Remove from heat and let set. Heat when ready to serve. Serve with chopped onion and shredded cheese.
Cream butter and sugar. Add egg yolks, one at a time. Add dry ingredients alternately with sour cream. Beat egg whites stiff and fold in. Bake in 300° oven for 1 1/2 hours in tube pan. Should have a nice brown crust on top. Let stand 15 minutes before removing from pan. The longer you keep this cake, the more moist it gets. No flavoring is needed but I add lemon or orange extract sometimes.
Thaw and "drain" broccoli between paper towels. Combine milk, eggs, tuna fish, cheese, dill weed and broccoli and salt in a bowl. Mix well. Pour into unbaked pie crust. Bake 50 to 55 minutes at 350° (or until knife comes out clean, cutting into center). Let stand 10 minutes before serving with lemon wedges.
Mix all ingredients and make into a loaf. Roll it in 1 c. chopped walnuts. Put in wax paper and leave in freezer 24 hours. Thaw and serve with crackers.
Mix together for a quick, easy dip or spread. Sprinkle with paprika or minced parsley for color. Good with corn chips.
In a large skillet combine beef, celery and onion. Cook until meat is brown and drain. Add tomato, mushroom soup, water and half of chow mein noodles. Stir until blended. Turn into 1 1/2-quart dish. Top with remaining noodles. Bake at 350° for 30 minutes. Serves 4.
Melt margarine. Saute leeks and celery. Pour in chicken broth and water. Add potatoes and parsley. Simmer 1 hour. Add milk and simmer 15 minutes. Blend flour into 1/4 cup water and stir into soup. Simmer another 15 minutes, stirring frequently.
Dissolve jello and sugar in boiling water. Blend in cream cheese. Fold Cool Whip into mixture. pour into baked graham cracker pie crust. Refrigerate 3 hours before serving. Keep in refrigerator until served.
Wash and dry cut up chicken; place pieces, fat side up, in baking pan. Pour water in pan. Place sliced onion around chicken; sprinkle with salt and pepper. Bake at 350° for 30 minutes.
Mix sugar, oil, vinegar, salt and mustard seed in sauce pan. Bring to boil and pour on chopped vegetables. Stir well. Place in glass container. Will be good up to 9 days.
Mix all together. Pour into unbaked shell. Cook at 350° about 30 minutes. Yummy.
Melt butter. Add sugar, milk, vanilla and cocoa. Bring to a boil and boil for about 10 minutes. Take off the stove and add peanut butter, then add oatmeal. Spoon off on foil or waxed paper. Cool for about 20 to 30 minutes.
Mix all ingredients well, bake at 350° for 65 minutes in 2 Pam-sprayed loaf pans.
Mix coloring and cocoa and let stand. Beat sugar and Crisco well. Add eggs 1 at a time, add color, cocoa and vanilla; beat well again. Gradually add flour and salt and beat. Add buttermilk and beat. Add vinegar and soda; beat. Bake at 350° for 30 minutes in prepared pan.
Bring to boil on medium heat sugar, water and syrup. When that boils, add peanuts and coloring. Cook until soft ball stage. Remove from heat; add butter. Beat until mixture is too thick to beat. Pour on greased cookie sheet. Break into pieces when cool.
*Mix cream cheese, Italian dressing mix, and mayonnaise. Whip until creamy. Spread on slices of party rye. Lay 2 very thin slices of cucumber on top. Sprinkle with dill weed.
Cream shortening and sugar together. Add other ingredients one at a time, mixing well after each addition. Bake in loaf or in cupcakes.
Cream butter, sugar and eggs together. Add remaining ingredients. Mix together. Put in casserole dish. Bake at 325° for 1 hour. Can be served with a meal or as a dessert.
Combine cake yeast in the warmed milk Beat eggs slightly, add melted oleo, sugar and warmed milk and yeast. Mix well. Add flour and mix. You will need more flour, could use as much as 10 lb. of flour depending on size of eggs. Knead until dough is smooth. Let rest. After 2 hours, cut into balls and let rest again. Roll out like a pizza and cut into squares. Fry in hot oil and sprinkle sugar, powdered sugar or cinnamon and sugar. Of course, you can eat plain also.
Sift together flour, sugar, baking powder and salt. In a large bowl, sift flour mixture over fruits and nuts; stir until coated. Beat eggs until light, add vanilla and pour over mixture; mix well. Put in greased loaf pan lined with wax paper. Bake at 300° for 1 1/2 hours. Cool.
Combine baking mix, sugar and 1/2 cup cheese.	Add egg and milk. Mix	well. Put in	a small greased loaf pan. Sprinkle remaining	cheese	on top. Pour melted butter over cheese. Bake at 400° for 20 to 25 minutes.
Prepare package of instant mashed potatoes as directed with water, butter or margarine, milk and salt. Set aside. Add 1 can drained sauerkraut. Mix in 1/2 cup Mozzarella and 1/2 cup Colby, Longhorn or Cheddar cheese and salt and pepper to taste.
Combine all ingredients in a saucepan; bring to a boil for 5 minutes. Reduce heat and simmer for 15 minutes. Put in blender to thicken.
In a 13 x 9 dish, line the bottom with ice cream bars. Cover the ice cream bars with whipped topping. Sprinkle chopped candy bars over the whipped topping. Seal the dish and store in freezer until ready to serve.
Sift together the flour, 1 tsp. salt and 1 tsp. cinnamon into medium size bowl. Add butter and blend with pastry blender (or you can use your hands) until mixture is of a crumbly consistency. Combine, in a separate bowl, the sour cream, egg yolks and 2 Tbsp. lemon juice. Blend into flour mixture until completely mixed. Divide dough into 4 portions, wrap in plastic wrap or waxed paper and chill at least 2 hours or overnight in the refrigerator.
Boil chicken in 6 to 7 quarts of water in large kettle. Boil on medium heat for 1 1/2 to 2 hours, adding water to keep 6 to 7 quarts of water at all times. Remove from heat and remove chicken from water. Let cool. Cut all meat from bones into 1/2 to 1-inch size chunks and return to kettle. Add carrots, celery, onions, tomatoes, chicken concentrate and barley. Simmer 1 hour. Add noodles 10 minutes before serving.
Heat oven to 400°. Lightly spray 8-inch square baking dish with no-stick cooking spray. Combine wheat germ and seasonings; set aside. Combine water and egg white. Dip chicken into egg mixture and then into wheat germ mixture, coating chicken thoroughly. Place chicken in prepared pan. Bake 12 to 15 minutes or until done. Serve with salsa, if desired.
Brown beef and onions; drain off fat. Add tomato sauce, water and seasoning. Bring to boil. Add macaroni. Cover and simmer 15 minutes. Serves 4 to 6.
Saute onion and celery in butter. Do not brown. Add remaining ingredients. Simmer for 5 minutes. Celery will remain crisp. Serve topped with unsweetened whipping cream and chopped parsley. Serves 3 to 4.
Brown ground beef and drain. Add spaghetti sauce, water, salt, seasoning and sugar. Cover and let simmer for 10 minutes. In a 9 x 13-inch pan, layer sauce, uncooked lasagna, cottage or Ricotta cheese and Mozzarella. Repeat layers, ending with sauce and remaining cheese. Cover with foil and bake at 350° for 1 hour. Remove foil and let stand for 10 minutes before serving. Makes 8 to 10 servings.
In saucepan, cook cranberries, raisins and sugar over low heat, carefully stirring occasionally. Add pineapple chunks and cool. Place in a pretty glass bowl. When cool, cover with broken nutmeats. Chill before serving.
Combine water and milk in large pot. When water and milk get warm, add rice. When rice is cooked (15 to 20 minutes), stir in rest of ingredients that have been well mixed together. Stir a few times and remove from heat. Let stand 5 minutes. Pour into container. When pudding is cool, cover and refrigerate.
Rinse sauerkraut well and drain. Add pepper, onion, celery, pimento and celery seed. Mix sugar, water, vinegar and oil. Pour this over sauerkraut mix and store in refrigerator in covered container.
Pour in greased Bundt pan and bake at 350° for 75 minutes.
Drain water from vegetables. To vegetables, mix soup, cheese (broken into pieces) and chopped onion. Brown beef; drain grease. Add to vegetable mixture. (If using chicken instead of beef, just add it to mixture.) Mix all ingredients well and pour into unbaked pie shell. Use second shell to make top crust; be sure to prick top to let steam escape. Bake at 350° for 50 to 60 minutes.
Rinse peas. Combine with 2 quarts of water, ham bone, onion, salt, pepper and marjoram. Bring to a boil. Cover. Reduce heat and simmer 1 1/2 hours. Stir occasionally. Remove bone. Cut off meat and dice. Return meat to soup; add celery and carrots. Cook slowly, uncovered, 30 to 40 minutes. Serves 6 to 8.
Dip chicken in barbecue sauce. Bake 40 to 45 minutes at 400°. Drain off some liquid, leaving some in pan. Pour more sauce over chicken, if desired. Pile chicken in one end of pan. Place biscuits, separated, in pan in the drippings next to the chicken. Top biscuits with cheese. Bake 15 to 20 minutes, until biscuits brown.
Place noodles in pan (such as a pizza pan). Sprinkle with almonds, sesame seed and noodles seasoning. Place margarine in center. Bake 8 to 10 minutes at 350°, stirring often until lightly browned. Let cool. Add cabbage and onions.
Mix first 3 ingredients and add to dry ingredients. Add nuts. Bake in well-greased 9 x 12-inch pan at 350° for 30 minutes.
In medium bowl, stir first 5 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover; chill. Makes about 3 1/2 cups.
Preheat oven to 325°. In a mixing bowl, beat together the margarine, butter, cream cheese and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the lemon extract. Sift the flour and salt together, then mix into the wet ingredients. Pour the batter into a greased and floured 10-inch tube pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan, then turn out onto a plate. Serves 12.
Combine all ingredients; mix well. Store in an airtight container. To serve, put 1 heaping tablespoonful into a cup and add boiling water. This dry mix makes an excellent gift when placed in a decorative Christmas tin.