HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain sausage. Combine beaten eggs, milk, salt, pepper and mustard. Into a greased rectangle casserole dish, layer bread, sausage and cheese. Repeat layer. Pour liquid mixture over ingredients in casserole dish. Refrigerate overnight. Bake at 350° for 35 to 45 minutes.
Cook pasta as directed. Drain and add rest of ingredients. Cook pasta and all ingredients until thoroughly heated and mixture has thickened a bit. Takes about 20 minutes. Makes 4 to 6 servings.
Mix ingredients together. Heat sugar, vinegar and salt. Bring to a boil and cool until lukewarm. Pour over vegetables. Refrigerate. Ready in 24 hours.
Mix first 4 ingredients and 1 teaspoon of salt. Shape in 1 1/2-inch balls and brown on all sides in the hot margarine. Put in 3-quart casserole. Mix remaining ingredients, including salt. Arrange on top of meatballs. Cover and bake in preheated 350° oven for 50 minutes, or until potatoes are tender. Serves 4 to 6.
Place onions in bottom of 8 x 8 x 2-inch baking dish. Rinse fish and pat dry. Sprinkle with seasoning. Roll up, starting at narrow end. Place fish rolls, seam side down, on onion. Bake 25 minutes at 400°, covered.
Slice bananas and dip in lemon juice. In large bowl, combine Eagle Brand milk and water. Add pudding, mix and beat well. Chill 5 minutes. Fold in whipped cream. Layer in a bowl: vanilla wafers, bananas and pudding. Layer twice.
Mix all ingredients, except biscuits and cheese. Put in a 9 x 12-inch pan. Top with cheese; put biscuits on top. Bake at 425° for 20 minutes.
Sift together the flour, baking powder, soda and salt. Set aside. In a large size mixing bowl, combine oil and sugar; mix well. Add half of the flour mixture; blend. Add remaining flour alternately with eggs, one at a time, mixing well after each addition. Add carrots and pecans; mix well. Pour into lightly oiled 10-inch tube pan. Bake in a slow oven (325°) about 1 hour and 10 minutes or until cake tests done. Cool in pan upright. Remove from pan.
In large saucepan, cook pasta in slightly salted boiling water for 5 minutes. Add frozen vegetables. Return to boiling. Cook, uncovered, for 5 minutes or more until pasta and vegetables are tender. Drain. Return to saucepan.
Dip chicken in skim milk. Shake in plastic bag with corn flake crumbs until coated. Place in baking dish sprayed with Pam. Bake 30 to 40 minutes at 350° until tender. Cover dish with lid or foil and cook for 15 to 20 minutes for more tender and moist chicken.
Combine chocolate mix, nondairy creamer, coffee, cinnamon and powdered sugar. Mix until well blended; store in airtight container. Use 2 or 3 tablespoons per mug with boiling water. You may add 1 or 2 teaspoons coffee flavored liqueur if desired.
Make pudding according to package directions, using skim milk. Let sit for 5 minutes. Cut a cone shape from the top of each cupcake and set aside. Fil the cavity of each cupcake with 1 tablespoon of pudding. Cut cones in half and place two halves, flat side down, on each cupcake to represent butterfly wings. Place 1/2 teaspoon of jam in the center to resemble the body. Dust with powdered sugar. Chocolate fans can substitute chocolate cupcakes and fill with whipped topping.
Cook (boil) chicken until done. Cool and dice. Quarter tortillas. Mix together soups and sour cream in large bowl with milk, onion and chilies.
Crumble vanilla wafers and mix with butter. Press into a 9 x 13-inch pan; set aside. Mix Cool Whip, cream cheese, sugar and milk. Slice strawberries and mix with glaze. Put on crust. Put Cool Whip mixture on next. Refrigerate 3 hours.
Mix beef and undiluted soup together. Bake at 350° for 1 hour and 15 minutes.
Butter a slice of bread on both sides. With the top of a large glass, press onto bread and cut out circle from center. Place in hot, buttered frying pan. Pour 1 stirred-up egg into hole. Fry on both sides. Also, fry round bread piece.
Cream shortening and sugar thoroughly. Add eggs, one at a time, beating until light and fluffy after each addition. Add mashed bananas; add lemon juice. Beat into creamed mixture. Combine dry ingredients. Mix quickly into banana mixture. Add nuts. Bake in greased 9 x 5-inch loaf pan at 350° for approximately 1 1/4 hours.
Line 2 (one-quart) bowls with foil. Soften pistachio ice cream and line each bowl with it. Freeze at least 1 hour. Soften chocolate ice cream and layer each bowl. Freeze again. Fold fruit into softened vanilla ice cream. Fill center of each bowl with this mixture. Smooth across top and freeze hard. Take ice cream from bowls and press together. Cover this ball with cream that has been whipped with the sugar. Freeze hard, wrapped in plastic. Keep frozen until ready to serve. May decorate with sprinkles, sauces, etc.
Coat large Pyrex dish with oil. Add frozen hash brown potatoes, thawed. Combine in bowl and spread on potatoes 1 stick melted butter, onion, Cheddar cheese, cream of chicken soup and sour cream. Mix and spread over potato mixture 1/2 stick butter and crushed corn flakes. Sprinkle extra grated cheese on top. Bake at 350° for 1 1/2 hours.
Mix first 4 ingredients together well. Then add milk. Add egg yolks beaten. Cook on medium heat until filling starts to thicken. Add vanilla and butter. Pour in cooked pie shell. Beat egg whites until stiff. Add 1/3 cup sugar. Beat 3 more minutes. Put on pie and brown in oven until light brown.
In a 12-inch skillet, bring 2 inches of water to a simmer with bay leaf and lemon slices. Add the fillets; cover and simmer for 4 to 6 minutes, or until fish is flakey.
Mix syrup and sugar in a saucepan and bring to a boil. Stir in peanut butter. Pour over corn flakes. Mix well and pour into buttered pan. Let cool in the refrigerator for 30 minutes. Cut into squares.
Dredge meat in flour and brown in Dutch oven. Add onion slices and saute for a few minutes. Add bouillon, salt, tarragon, pepper and tomatoes. Simmer, covered, for 30 minutes. Add carrots and celery. Cover and simmer 40 minutes or until tender. Serve with hot crusty cornbread to soak up broth.
Cook spaghetti according to package directions. Drain and add margarine, cheese, parsley and egg. Mix well. Add salt and pepper to taste. Start by stuffing the chicken breast under the skin. Do not tear the skin. Push spaghetti in carefully. You'll end up with a very fat looking chicken. Stuff inside, tie together and bake at 350° for 1 hour.
Cut each biscuit into 4 pieces. Place white sugar and cinnamon in a bag. Take a few pieces of biscuit and place in bag; shake, coating biscuit pieces. Place coated biscuit pieces into a greased tube pan. Sprinkle pecans between layers of biscuits.
In blender puree 1 can lemonade and 1 package strawberries. Pour into nonmetal container. Repeat. Stir in grape juice and rum. Freeze at least 4 hours. Stir occasionally. Remove from freezer at least 20 minutes before serving. Stir in 7-Up.
Mix the meat with turmeric and salt in a pan and boil the meat in a proportionate quantity of water. There should not be any excess water in the pan when the meat is tender. Add ginger, onion and yogurt to the boiled meat and keep for 20 minutes with occasional stirring. Then fry in a little butter until brown. Ready for serving.
Slice wieners; stuff with cheese. Place in a 350° oven for 10 to 15 minutes. Serve in warmed hot dog buns.
In saucepan, bring mixed vegetables to a boil and cook until tender. Saute onions in small amount of margarine or oil until just tender. Drain vegetables and mix all other ingredients with vegetables. Put in casserole dish. Crush crackers and mix with melted margarine. Sprinkle over vegetable mixture. Bake in 350° oven for 30 minutes.
Combine soup and taco sauce and heat well. Pour mixture into a 13 x 9-inch glass baking dish. Layer on onion and olives. Top with cheese. Bake in 400° oven until bubbly. Serve with tortilla and/or nacho chips.
Slice cucumbers lengthwise. Pack in clean jars 1/2 teaspoon per pint, 1 teaspoon per quart jar. Combine remaining ingredients; heat to boil. Let cool to lukewarm. Pack cucumbers in jars with dill. Pour mix ingredients over cukes. Put in cold water; add water to cover jars. Just bring to boil. Remove jars immediately. They will seal.
Beat egg in measuring cup and add cold water to measure 1/2 cup liquid. Blend flour and shortening together. Add liquid to flour mixture. May be made ahead of time and wrapped in wax paper and stored in refrigerator until needed.
Mix first 6 ingredients. Cook in a double boiler until thick, stirring constantly. Add cream cheese, pimento and nuts. Serve on bread as a sandwich or on crackers.
Blend biscuit mix and buttermilk with mixer on low speed. Do not overmix. Roll on floured surface into a rectangular shape approximately 1/4-inch thick. Combine remaining ingredients together. Spread evenly over dough mixture. Roll up like a jelly roll. Slice into 1-inch pieces. Place onto greased baking sheet. Bake at 350° for 15 minutes or until brown. Serve with gravy. Makes 7 servings.
Combine flour, oil, 2 tablespoons sugar and milk. Mix with electric mixer. Press into pie pan. Bake in preheated 400° oven for 15 to 20 minutes or until brown. Cool.
Put all ingredients in a bowl and mix for four minutes. Grease the pan well with shortening and flour. Bake at 350° for 45 minutes. Cool 15 minutes before removing from pan.
Put the egg in bowl of a food processor. Add mustard and process for a few seconds. Scrape down sides of bowl. With the machine running, slowly add the oil in a fine, steady stream until the mixture reaches a mayonnaise-like consistency. Add dill and process until sauce is light green with green flakes. Place in container and refrigerate. Makes 3 1/2 cups. Also great on fish.
Combine and stir ingredients. Pour in pan and spread 2 cups berries along with 1 cup sugar over batter. Bake for 30 minutes at 350°.
Soften cream cheese and beat with electric mixer until fluffy. Add marshmallows, pineapple and fruit cocktail. Mix together. Serve chilled. Makes 12 (1/2 cup) servings.
Boil butter, sugar, cocoa and milk. Stir to keep from sticking. Add vanilla, peanut butter and oats. Stir well. Drop by teaspoonfuls on waxed paper.
Saute onions in 1 Tbsp. butter. Mix all and bake in pie pan for 15-20 minutes at 350 degrees (or nuke 3-4 minutes with one stir).
Put first 4 ingredients in a 9 x 13-inch pan. Mix well. Put chops on top (don't brown). Bake at 350° for 1 hour and 20 minutes.
Cut off top third of each apple. Place bottoms of apples in apple baker. Sprinkle with raisins. Combine brown sugar and cinnamon in small bowl; sprinkle over raisins. Place tops of apples over sugar mixture. Pour apple juice over apples; cover with wax paper; puncture. Microwave 10 to 12 minutes on High or until tender. Let stand, covered, 3 minutes before serving. Makes 6 servings.
Beat eggs; add pulp and sugar.	Mix flour, salt and soda. Alternate flour and milk. Add butter and flavoring. Bake 1 hour at 325°. Raise to 400° and brown.
Pop the corn. Mix together the gelatin, sugar, syrup and a few drops of the food coloring; heat to a full boil.
Scald milk with onions in top of double boiler. Add mushrooms and seasonings and cook for 20 minutes. Yields 4 servings.
Mix chicken broth, Ro-Tel, and mushroom soup. Bring to a slow boil. Add cheese and cook until melted. Add chicken. Heat through. Cook noodles according to package directions. Add cooked noodles to the meat mixture.
Grease or butter a large cookie sheet or jelly roll pan. Cover with crackers. Melt butter. Add brown sugar. Bring to a boil and stir until butter and sugar are mixed well. Pour over crackers. Bake at 350° for exactly 5 minutes. Pour chocolate chips over crackers. As they start to melt, spread them with a knife. Top with chopped pecans or walnuts (optional). Cut in squares. It takes them a few hours to harden completely.
Heat olive oil in a large heavy pot. Saute onion, garlic and carrot until tender (5 minutes). Add water, tomato paste, lentils, peppers and beans. Break tomatoes on the side of the pan. Add to mixture. Stir in chili powder, cumin and pepper flakes. Bring to a boil. Reduce heat to medium to low and cook about 45 minutes or until lentils are tender, but not mushy. Add salt and pepper to taste. Serve on rice.
Stretch dough long, about size of fist. Drop in hot fat and deep fry until done. Dip in sugar and eat!
In small saucepan, mix together vinegar, oil, celery seed and 2 tablespoons sugar. Bring to a boil and stir until sugar dissolves. Cool. Mix green pepper, onion and cabbage. Pour 1 cup sugar and salt over and mix. Pour cooled dressing over vegetables. Chill for several hours.
Cook berries in water until they pop. Add sugar and cook for 5 minutes. Pour over Jell-O. Stir until dissolved. Let mixture cool, then add apples, celery and nuts. Chill and serve.
Line 8 x 8-inch baking pan with foil. Combine graham crackers and melted butter; mix thoroughly. Press into bottom of pan. Beat cream cheese until fluffy. Add softened ice cream and blend thoroughly. Pour into pan over graham crackers. Place in freezer for 2 hours or until firm. Melt unsweetened chocolate and drizzle over top of frozen mixture. Return to freezer; ready to serve.
Scald milk and let cool until lukewarm. Soak yeast cake in 1/2 cup lukewarm water. Mix all ingredients. Sift enough flour in pan to make up as you would biscuits. Make dough a little stiffer than biscuit dough. Set to rise in greased container. Let rise until double itself. Work again slightly on floured board. Roll out with rolling pin. Cut out with small cutter; place in greased pan to rise. Bake in oven (hot). Makes about 20 rolls.
Cook butter, brown sugar, syrup and salt. Boil 5 minutes. Remove and add soda and butter. Pour over corn. Mix to cover. Spread on cookie sheet. Bake in 200° oven for 1 hour, stir every 15 minutes. Cool, break into pieces. Store in airtight container.
Place Doritos on cookie sheet. Grate cheese over top of chips. Place chilies on each chip. Bake in preheated 400° oven until cheese melts.
Combine all ingredients and simmer for 10 to 15 minutes. Excellent for chicken, lean pork chops.
Preheat oven to 450°. Grease sides and bottom of a spring-form pan (3-inches high). Shape ready made crust to bottom of pan. Make holes with fork and bake until brown. Meanwhile, beat cream cheese until soft. Add sugar and vanilla and beat at high speed. Beat in eggs and yolks, one at a time, until smooth. Beat in cream and flour.
Combine ingredients. Cook 30 minutes or until vegetables are tender. Boil 5 minutes, then put into jars and seal.
Combine dry ingredients and cut in butter. Beat egg in measuring cup and fill to 1 cup with milk. Add egg mixture to dry ingredients. Turn out on floured board and knead lightly. Press by hand or roll out to about 1/2-inch thickness. Cut with floured cookie cutter. Bake on ungreased sheet for 10 to 15 minutes or until lightly browned at 400°.
Mix cheese with flour and seasonings. Beat egg whites until stiff and add to first mixture. Shape in small balls, roll in cracker dust and deep-fry in oil. Drain on brown paper.
Cut away and discard any tough spinach stems and blemished leaves. Wash spinach thoroughly in cold water and drain well. Heat butter in a large skillet, then add spinach, salt and pepper to taste and nutmeg. Stir as the spinach wilts. Cook over medium-high and cook until the spinach leaves are thoroughly wilted. Remove from heat and serve. Yield: 4 servings.
First Layer: Melt 1 cube butter in one (9 x 13-inch) pan or two (8 x 8-inch) square pans. Pour vanilla wafers over butter.
Combine chips in 2-quart glass bowl. Cook in microwave on High power 2 minutes. Stir. Repeat process until mixture is melted. Stir in peanuts. Drop by teaspoonful on waxed paper. Let cool.
Combine cranberries and sugar. Let set overnight; drain and add 2 cups red grapes or white ones. Add pineapple and nuts. Fold in whipped cream. Keep chilled until time to serve.
Drain fruit cocktail well. In bowl, cut pineapple in half. Drain cherries and cut in half. Mix other ingredients and let set overnight. Use Knudsen sour cream to get the good flavor. Very good and easy.
Mix all ingredients together. Cut celery leaves from the choicest pieces of celery. Put in mixture for good taste. Add more sandwich spread if you want a creamier salad.
Mix the first 3 ingredients and spread half in pie crust. Refrigerate other half. Then beat well the milk, half and half, pudding and Cool Whip. Spread over pie mix in crust. You can either freeze pie for 1 hour or refrigerate for 3 hours to chill. Before serving, place other half of mixture on top of pie.
Preheat oven to 350°. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes or until cookies are done. Cool cookies on sheets for 2 minutes before placing them on wire racks for further cooling. Yield: 7 1/2 dozen cookies.
Put pineapple, water and sugar in saucepan and bring to a boil. Add jello; dissolve, then let partially congeal. Add remaining ingredients; mix well. Pour into mold to congeal.
Peel and boil potatoes. Mash With milk, butter, salt and pepper. Mix in onions, cheese, and bacon. Place in a casserole dish. Cover and bake for 30 minutes at 350 degrees.
Cook linguine 8 minutes or as package directs for al dente. Drain well and mix with remaining ingredients. Refrigerate at least overnight.
Cut peppers in half and seed, wash and drain. Pack in quart jar. Add salt and alum. Heat vinegar to boiling, pour over peppers and seal with hot lid.
Mix together; pour into pie shell. Bake for 15 minutes at 400°; bake for 30 minutes at 350°.
Scald milk. Combine eggs with sugar and salt. Stir into the milk. Cook over gently simmering water, stirring constantly, with a metal spoon, until custard begins to thicken. Remove from heat. Stir in the vanilla. Turn into a bowl to cool, stirring occasionally, during the cooling period.
Prepare linguine according to package directions. Drain and transfer to large microwave-safe platter. Toss with margarine. In small bowl, mix together yogurt, Blue cheese dressing, mustard and herbs and pour desired amount over linguine. Add meat and toss lightly with 2 forks to mix. Cover with plastic wrap, venting slightly, and heat in microwave.
Prepare the vegetables. Peel and wash. Liquify in blender the carrot, cucumber, bell pepper, onion, bread and tomatoes. Add drops of garlic juice, olive oil to taste and vinegar, if desired. Chill well. Serve as a drink or a soup. Very refreshing on a hot afternoon.
Prepare vegetables and add to broth. Boil together until vegetables are just tender for 20 minutes. Makes 4 servings, each 1 cup.
To facilitate peeling, drop the peaches in boiling water for a couple minutes, then in cold water. Combine all ingredients in a large Dutch oven or kettle. Let mixture stand for a couple hours. Boil gently until syrup is thick, about an hour. It will be thicker when it cools. Remove peach seeds. Pour into sterilized glasses and seal.
Cut each cheese slice in half; place one half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie securely with string.
Combine flour, soda and sugar; cut in shortening and stir in yeast and buttermilk. Keep covered in refrigerator at least one hour before using. Roll out and cut the biscuits. Let rise for 2 hours. Dough will keep in refrigerator for 1 week. Bake at 400° for 10 to 15 minutes.
Mash avocados with lemon juice. Mix together sour cream, mayonnaise and taco seasoning mix. Layer on a platter: bean dip, avocado mixture, sour cream/mayo/taco mixture, shredded lettuce, green onions, tomatoes, black olives and Monterey Jack or sharp cheese.
Clean herring. Cut off tail and head and rinse well in cold running water. Put fish into a mixture of milk and water, enough to cover. Allow to stand 12 hours. Remove and drain. Make shallow cut in skin along backbone and peel off skin, putting towards tail end. Fillet herring and cut fillets into 1-inch pieces.
Preheat oven to 350 degrees. In a pie shell, layer chopped peppers, cheeses, and chicken. In a saute pan, melt butter and saute onions until soft. Whisk in flour thoroughly. Stir in half and half and simmer until thickened, about 3 minutes. Let cool.
Slightly beat eggs and sugar. Melt and add butter. Add rest of ingredients. Pour into unbaked pie shell and bake for 45 minutes at 350°.
Make 4 oval shaped burgers and brown in a large frying pan. Add onion after turning burgers. When burgers are cooked to your liking, drain. Add mushrooms to pan. Mix gravy with 3/4 cup of water* and pour over burgers. Simmer for 20 minutes and then serve.
In large baking dish, mix cream of mushroom soup and sour cream together. Layer your cutlets on top. Bake at 350° for 1/4 hour. Add nonalcoholic beer and 1 can drained peas. Continue baking 1/4 hour more.
Heat oven to 350°. In a large bowl with mixer, beat Crisco and sugar until light and fluffy. Beat in eggs and molasses until blended. Beat in 1 cup flour, salt, soda and spices until well mixed, occasionally scraping bowl with rubber spatula. Stir in enough of the remaining flour to make a stiff dough. Shape dough into 1 1/2-inch balls. Place 3 inches apart on lightly greased cookie sheet. Lightly grease the bottom of a flat-bottomed 3-inch glass. Dip glass in a small bowl of sugar. Use glass to flatten the cookies, dipping each time in the sugar. Bake cookies for 15 minutes, until light brown. Let stand for 1 minute. Remove to wire racks. Cool completely. Store in airtight containers.
Simmer chicken, onions and paprika in kettle with 2 quarts of water. Simmer until tender. Skin and debone cooked chicken and break into pieces. Put chicken and Hungarian Dumplings back into chicken broth. Add salt and pepper to taste. Reheat. Add half and half and bring to a boil. Thicken. Enjoy!
Mix all ingredients and pout into 12 muffin tins. Bake at 350°. Batter should be thin and muffin tins about 1/4-inch full.
Combine the first 4 ingredients. Sprinkle the 3/4 cup sugar over the vegetables.
Cook rice until almost done. Saute onion in butter and add cooked rice and soup. Put in oven and bake until brown on top, 10 to 15 minutes.
Boil macaroni until cooked; drain. Boil sausage until cooked, then dice it. Boil peas and chicken. Shred chicken when cooled. Drain peas. Mix together. Salt and pepper to taste. Place on serving dish. Garnish with parsley and pineapple slices. Yields 8 to 10 servings.
Preheat over to 350°. Melt 1 stick of butter in 9 x 13 inch baking pan. Blend together, flour, sugar and milk. Pour canned fruit filling in bottom of baking dish with the melted butter. Pour the batter over the fruit. Bake at 350° for about 45 minutes or until golden brown.
Soak beans overnight. Grind parsley, bell pepper, onion, celery and garlic in food processor. Slice green onions with knife, and snip tops with scissors. Rinse and drain beans. Place in kettle with chopped vegetables and ham. Pour in enough water to cover everything in pot. Cook on very low heat for 3 hours. Add seasonings halfway through cooking time. Liquid will thicken to a creamy, gravy-like consistency. Slice sausage into 1/2-inch pieces and add to beans. Cook about 20 minutes longer. Serve over rice. Makes 10 to 12 servings.
Blend first 4 ingredients together and add the crabmeat, then add cheese and onions and pour into a 9-inch unbaked pie shell. Bake in 350° oven for 40 to 45 minutes. Serves 10 to 12 if cut in small wedges.
Melt margarine in a 9 x 13-inch cake pan. Add remaining ingredients in layers in pan, pouring Eagle Brand milk on last over all. Bake for 30 minutes at 350°. Cut in squares.
Boil chicken with salt until tender. In a mixing bowl, combine ginger, garlic, vinegar, black pepper, cayenne, and mustard. Dip chicken pieces into it and refrigerate 1 hour.
Soften yeast in lukewarm water. Pour hot water over sugar, salt and shortening. Cool to lukewarm. Add 1/2 cup flour and mix thoroughly. Stir in softened yeast half of remaining flour and egg; beat. Add enough flour to form a soft dough. Turn out on lightly floured board and let rest 5 to 10 minutes. Knead until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise until double in bulk. Punch down and grease top. Cover with dampened towel and refrigerate.