HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim crusts from bread, spread lightly with butter. Arrange 6 slices bread, buttered side up, in greased rectangular 3-quart baking dish. Brown sausage in skillet, stirring until crumbly. Drain. Layer half the sausage and cheese over the bread. Add remaining bread, sausage and cheese. Beat eggs with milk in bowl. Pour over casserole, press until milk saturates all layers. Chill overnight.
Preheat oven to 350°. Sift flour, salt, baking powder and sugar together into a large bowl. Add shortening, vanilla and 2/3 cup milk. Beat 2 minutes on slow speed of electric mixer. Add 1/3 cup milk and eggs. Beat 2 more minutes. Bake in two 9-inch well-greased cake pans.
Mix cheese and flour. Add butter and mix thoroughly. (If dough seems dry, work with hands.) Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart in ungreased baking sheet. Cover; chill at least 1 hour. Heat oven to 400°. Bake 15 to 20 minutes.
Place all ingredients in large bowl; mix well. Place in roasting pan. Shape meat loaf into loaf style; cover with 1/2 cup water. Bake at 350° for 1 hour, or until done.
Chop onion into medium pieces. Slice the smoked sausage into 1 inch pieces. Place the chopped onion, and washed beans into a slow cooker early in the day to allow enough time to cook properly. Cover these ingredients with water and simmer on high. After about 2 hours of simmering add the smoked sausage into the beans. Lower the heat setting to medium and simmer for 2 hours.
Cut top off bread. Scoop out the bread; set aside, leaving shell. Mix thoroughly all the other ingredients and pour into shell. Cut the set aside bread into easy to handle pieces for dipping. When the bread chunks are all gone, don't be surprised to find your guests tearing the shell apart and dipping that too! It's that good.
Beat eggs; salt and pepper to taste. Brown sausage; cook and crumble bacon. Preheat oven to 350°. Spray casserole dish with vegetable spray. Crumble bread in bottom of dish. Sprinkle with cinnamon. Pour melted butter over bread. Layer sausage, onion and pepper. Pour eggs over layers. Spread cheese to cover, then top with crumbled bacon. Bake slow for 1 hour or until cheese has slightly browned. (Best when made the night before and refrigerated.)
Cook carrots in water to cover in saucepan until tender; drain. Slice carrots. Combine with mayonnaise, parsley, salt and pepper in a serving bowl. Mix well. Fry bacon in skillet until crisp; drain on paper towel. Saute onion in bacon drippings; stir in sugar and vinegar. Add to carrot mixture; mix well. Sprinkle with bacon. Serve warm. Serves 4 to 6.
Put the fillets, skin side down, on a greased broiler pan. Mix the butter and lemon juice and brush over the fillets (sparingly). Sprinkle with salt, pepper and paprika. Put under the broiler so the fillets are 4-inches from heat. Cook 10 minutes for each inch of thickness. Serve at once.
Fry the bacon until crisp. Pour the bacon fat into a bowl and add the bread cubes. Add the salt, pepper, oregano, basil, mustard and thyme and toss until the cubes are completely coated. Place the cubes on a cookie sheet and bake in a 350° oven until they are golden brown, stirring occasionally to ensure that they don't burn.
Mix the taco mix and beans; spread on a large platter, then spread the avocado dip over it, then spread on the chili, olives, taco sauces, topped with the green onions, and last put the 2 cheeses on top.
Cover the chuck roast with water and add the next 9 ingredients. Simmer until the meat is tender. Take out the meat and strain the stock. Let stock cool in refrigerator until fat comes to top. Cut up celery, onions and carrots. Add barley, tomatoes or juice to taste. Add all of these ingredients to soup stock. Simmer until the vegetables are tender. Cut up the meat in small pieces and add to the simmering soup. Turn off heat. Let sit and flavor through. Adjust seasoning as desired. Serve with love and pride. Good luck!
Beat cream cheese at medium speed of an electric mixer until creamy. Add other ingredients, mixing until light and fluffy. Serve with fresh fruit. Makes 1 1/3 cups.
Trim any excess fat from the meat. Combine flour and seasonings. Coat the meat with flour. Brown in hot oil in heavy kettle. Sprinkle any remaining flour over meat. Combine tomato paste and beef broth, then pour over meat. Braise onions and vegetables in oil. Cook slowly until golden. Add vegetables to meat mixture. Cover and cook slowly until the meat is tender, about 2 or 3 hours. Stir occasionally.
Cream together brown and white sugar and butter. Add eggs, peanut butter and vanilla; mix until smooth. Combine flour, salt and baking soda and add to peanut butter mixture a little at a time. Then add milk. Drop mixture onto ungreased cookie sheet. Bake about 10 minutes at 350°. Put Hershey Kiss in the middle of cookie as soon as cookies come out of oven.
Pour over meat and cheese. Cover with Parmesan cheese and sprinkle with paprika. Bake at 325° until done.
Cook bacon in large skillet until crisp. Remove; crumble and set aside. Add onions to bacon drippings; cook slowly until tender. Remove and set aside. Combine flour, salt and pepper. Cook liver with seasoned flour. Saute liver quickly in same skillet over high heat (do not overcook). When liver is still pink in center, add wine vinegar (this helps blend all flavors and helps remove all brown bits from pan). Remove to platter and top with crumbled bacon and onion rings (spoon wine vinegar glaze over each serving of liver) optional.
Dissolve yeast in 1/8 cup warm water. Stir in 1 1/3 cups warm water, brown sugar and flour. Beat until smooth. Knead until smooth and elastic. Heat oven to 475°. Place twisted pretzel on cookie sheet. Brush beaten egg on top of pretzel, then sprinkle pretzel salt on top. Place cookie sheet in oven. Bake for 8 to 10 minutes until pretzel is pale golden brown or until done.
Wash okra. Leave small pods whole. Cut large pods into 12-inch slices. Beat egg and milk together. Add salt and pepper. Pour mixture over okra. Shake gently into a bag containing cornmeal. Fry slices in hot fat until golden brown (4 to 7 minutes).
In a saucepan, combine milk, chips and salt. Heat on low heat. Cook until melted and creamy. Remove from heat. Stir in cinnamon and vinegar. Serve with apple wedges for dipping or other fruits of your choice. Refrigerate leftovers. Can serve over ice cream.
Shred lettuce in a bowl, arrange remaining ingredients on top. Serve with French dressing.
Cook pie crust	at 350° for 10 minutes. Mix everything and pour into pie crust. Cook at 350° for 30 minutes. Let quiche "rest" for	5 minutes after removing from oven so it will be firm and easy to cut.
Blend together all ingredients. Pour into 2 unbaked deep dish pie shells. Bake 30 to 35 minutes at 300°.
Mix all ingredients. Pour into plastic jugs. Put into freezer until icy. Makes 1 1/2 gallons.
In a large bowl, mix thoroughly 1/4 can of soup, beef, bread crumbs, onion and egg. Shape firmly into 6 patties.
Melt butter, marshmallows and brown sugar. Pour over popped corn, stir and let set.
Cut tortillas in pieces. Fry in a skillet until golden. In another skillet fry tomato sauce in 1/2 teaspoon oil. Add salt, garlic powder and crushed pepper. Saute for 5 minutes; remove from heat. Cool slightly; add sour cream. In a casserole dish spread some tortillas; follow with tomato sauce, cheese, chicken breast and onion. Proceed until done. Bake at 350° for 20 minutes.
Slice slightly frozen steak into strips cut diagonally. Combine water, soy sauce, bouillon granules and cornstarch in small bowl. Set aside.
Mix all ingredients. Bake in a 9 x 12-inch pan. Cook for 30 minutes at 350°.
Cook the eggs in a house on the stove; cook for 45 minutes on medium heat.
Arrange half the potatoes in a well buttered 2-quart casserole dish. Top with half the onion and half the parsley. Arrange remaining potato, onion and parsley as a second layer.
Boil peeled potatoes until cooked. Dice onion and green pepper. Cut bacon in small pieces and cook until brown. Add vinegar and sugar to bacon after it is brown. Bring mixture to a boil. Dice potatoes into cubes. Add chopped onions and green pepper. Add all ingredients in bowl and mix. Allow to set at room temperature for 1 hour, uncovered. Serve still warm. Salt and pepper to taste.
Combine all except vanilla. Bring to a boil; let boil hard for 1 minute. Cool a little; add vanilla and beat until smooth. So good.
Wash fruit. Cut in half lengthwise and cut into very thin slices crosswise. Remove all seeds. Place fruits in large bowl. Add water. Let soak overnight. Place water and fruit in large saucepan. Bring to boil and cook until tender. Add sugar and stir well. Bring to boil and boil rapidly to jell stage (220° on candy thermometer) from 15 to 30 minutes. Quickly skim off any foam and ladle into sterilized jars to 1/8-inch from the top. Seal.
Mix whole kernel corn, creamed corn, cheese, egg and 1/2 stick margarine. Pour into 1-quart casserole dish. Top with crushed crackers and 1/2 stick margarine. Cook in microwave for 15 minutes.
Mix all ingredients, then chill. Eat (without guilt!). Modify recipe, as desired, by using a variety of pasta and/or vegetables. Other options can include: 1/2 cup grated carrots, green or red onions and Parmesan cheese.
Mix jello and pineapple; bring to a boil. Cool. Add buttermilk, Cool Whip and pecans. Save some pecans to put on top of salad. Let set until firm.
Fry ground beef until brown, drain grease off and set aside. Put milk and cheese in a heavy saucepan. Melt, mix in slowly ground beef, salsa, and refried beans. Keep warm when serving.
Spread meat in a layer on bottom of casserole dish. Cover with frozen Tater Tots. Pour soup over potatoes and cover with cheese. Bake in 350° oven for 40 to 45 minutes.
Mix mayonnaise, flour, eggs, salt and pepper until well blended. Add crabmeat, cheese and onions. Mix and pour into unbaked pie shell. Bake at 350° for 50 minutes or until golden brown.
In Dutch oven, melt margarine. Add onion and carrot. Stir in broccoli. Add cream of chicken soup. Stir in milk; let thicken (about 10 minutes on medium-high temperature). Add cheese; let melt. Add salt and pepper to taste. (Don't let soup boil; just keep warm on low heat.
Brown ground beef in large pan with 1 cup water and sesame oil. DO NOT DRAIN. Add two cups of water to sauce pan and bring to boil. Work ground beef so it is not clumping together.	Add rice mix with curry powder and return to boil. Stir to mix ingredients. (You can add regular rice and extra water to increase yield.) Reduce heat, cover and simmer for 20 - 25 minutes. Add mushrooms and soy sauce while stirring. Remove pan from heat and let stand for 5 minutes to complete absorption of water. Fluff with large fork before serving. Serve with cool side dishes such as salad and chilled avocado. Consider a tart desert such as lemon pie.
Combine corn and eggs. Add flour, milk, sugar and salt. Beat until smooth. Add butter. Pour into greased baking dish. Bake in pan of hot water in a 350° oven for one hour.
Combine Parmesan cheese, flour, salt, and pepper. Dip chicken in milk and egg mixture. Coat with cheese mixture. Place in baking dish. Pour melted butter over chicken. Bake at 350 degrees for one hour or until chicken is tender.
In microwave safe dish, place sweet potatoes, butter or margarine and brown sugar. Microwave for about 6 to 8 minutes, cover with a lid. When all has melted, stir in 1/2 cup Eagle Brand milk. Very tasty.
Brown meat and drain; add chili powder, garlic powder and onion. Combine 2 cups white sauce (canned or homemade), sage, oregano, salt, cumin and green chilies. Reserve 1 cup white sauce and 1 cup grated cheese. Mix remaining sauce and cheese with meat, lettuce and tomatoes.
Mix vanilla wafers and butter together and press in pie pan. Place in refrigerator or you could use graham cracker crust. Mix Eagle Brand milk, lemon juice, cream cheese and vanilla. Beat well and spoon on pie crust. Let set in refrigerator.
Combine sugar, syrup and water in saucepan. Let mixture boil well, stirring constantly. Remove from heat and add peanut butter. Mix well. Add cornflakes and mix well. Work quickly, putting mixture into greased pan. Press down and cut in squares while still warm. Makes 72 portions. Half recipe works for family size.
Mix for about 2 minutes, then let set about 3 hours or overnight. Put in small glass jars and freeze.
Saute onion and bell pepper in a large skillet coated with Pam over medium-high heat 5 minutes or until tender. Stir in chicken and next 6 ingredients; remove from heat. Tear tortillas into 1-inch pieces; layer 1/3 pieces in bottom of 13 x 9 baking pan coated with Pam. Top with 1/3 chicken mixture and 1/3 cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes or until bubbly.
Core the tomatoes and cut them into eighths. Melt the butter in a saucepan and add the onion, garlic and allspice. Cook briefly and add the flour, stirring. Add the tomatoes and broth and stir constantly. Add salt and pepper to taste. Bring to the boil and let simmer about 20 minutes. Strain through a food mill. Let cook; chill thoroughly. Put the soup in a mixing bowl and add the sour cream, stirring with a wire whisk. To	blend:	Before serving add the mint. Garnish if desired, with sour cream.
In a 13 x 9 x 2-inch pan, layer the ingredients in the order listed. Bake at 375° for 30 minutes.
Heat chicken over medium-high heat until hot and cook each side for about 2 minutes or until brown. Put chicken in 11 x 7-inch baking dish. Bake at 450° for 20 minutes or until cooked through. Then cool and cut into 1/4-inch strips. In large bowl, combine the chicken, rice, green onions, grapes and pecans. Toss well and set aside. In small bowl, combine orange rind and next 4 ingredients. Stir well. Pour over the mixture. Toss well. Serve. Makes 7 servings.
Boil potatoes to done. Peel while still hot and cut into thin slices. Mix together oil, vinegar, sour cream, onion, salt, pepper, sugar and parsley. Beat to a thick sauce. Pour the sauce over the potatoes and mix gently so potatoes are not mashed. After mixing, cool overnight.
In a bowl, combine pineapple, lime juice and cloves. Pound chicken breasts to 1/4-inch thickness. Add to marinade. Cover and refrigerate for at least 45 minutes. Drain, reserving marinade.
Put the fruit	in bottom of an 8 or 9 x 12-inch dish. Arrange bread cubes on top of fruit. Beat together the egg, sugar, flour and melted margarine. Pour over bread, soaking each piece. Bake for 25 to 30 minutes in a 350° oven.
Rinse Great Northern beans. In a large kettle or Dutch oven, combine beans and 4 cups water. Bring to boiling. Reduce heat and simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, cover and soak in the water overnight.) Do not drain. Add beef broth. Return to boiling, reduce heat, cover and simmer for 1 1/2 hours. Stir in cabbage, potatoes, carrots, zucchini, onion, undrained tomatoes, green beans, garlic, salt and basil. Bring to boiling. Reduce heat, cover and simmer for 35 to 45 minutes or just until vegetables are tender. Sprinkle each serving with Parmesan cheese. Makes 8 main dish or 12 side dish servings.
In a large stockpot, bring chicken stock to a boil. Reduce heat to moderate and add chicken. Simmer 5 minutes.
Mix flour and margarine, then press into a 13 x 8-inch pan. Bake at 375° for 15 minutes. Cool.
Cover bottom of greased 9 x 13 x 2-inch casserole with chicken strips. Place cheese slices over the chicken. Mix soup and wine then pour over chicken and cheese. Crush the stuffing mix and sprinkle over the top. Drizzle melted margarine over the stuffing. Bake at 350° for 30 minutes.
Makes a nice gift. Put in Ziploc bag and add cooking instructions. Makes dry bean mix.
Heat tomato juice and baking soda to boiling, stirring constantly. Remove from heat; add milk and oleo.
Brown ground beef, drain off grease. Mix beef, tomato paste, tomato sauce, green peppers and onion together. Pour into pie crust. Cover with cheddar and mozzarella cheese. Bake at 350° for 30 minutes.
In large, deep skillet, cook sausage and chicken wings in fat from sausage over high heat. Cook about 10 minutes, adding oil if necessary. Remove to bowl. To drippings in skillet, add onion, bell pepper, turmeric and cayenne pepper; cook about 5 minutes, stirring frequently.
Mix hamburger and Tender Quick together. Set in refrigerator for 6 to 8 hours. Add remaining ingredients. Mix well. Divide into 4 balls and roll into logs. Put on ungreased cookie sheets in 250° oven for 2 hours (turn every 1/2 hour).
Grate cabbage with carrots and onion, toss in salad oil and refrigerate. Mix mayonnaise, vinegar, celery seed, sugar, mustard and salt. Mix in cabbage and refrigerate several hours, if possible.
Blend ingredients and boil for 5 minutes. Pour mix over a roasting pan full of popcorn. Stir until covered. Bake at 225° for 1 hour and stir while baking every 15 minutes.
Cook broccoli in unsalted water until tender. Drain. Melt margarine; add chopped onion, mushroom soup and mushrooms. Stir and mix until mixture can be poured easily. Arrange in casserole in alternate layers: broccoli, sliced cheese and sauce. Save some cheese for top. Bake for 30 minutes at 350°. Serve as a dip with chips or as a casserole.
Mix vegetables. Mix remaining ingredients together, pour over vegetables and toss. Refrigerate 2 hours and serve.
Put sugar, vinegar, oil, ketchup and salt in a pint jar; shake until all the sugar is dissolved. Pour over salad and serve immediately. Any variety of fresh vegetables can be used.
Mix cake mix, oil, eggs and Mandarin oranges together. Bake in 9 x 12-inch pan at 350°. Cool completely. Mix together Cool Whip, crushed pineapple and vanilla pudding; spread over cake.
Mix all but last three ingredients well. Put in baking dish and cover with almonds, cornflakes and dot with butter. Bake at 375° for 1/2 hour.
Preheat oven to 350°, lightly spray muffin tins with cooking spray. In medium bowl, beat cream cheese, egg, 1/3 c. sugar and 1/8 tsp. salt until light and fluffy.
Combine sugar, syrup, water and salt. Cook to a hard ball stage, 250°. Beat egg whites; add vanilla and add syrup mixture when done. Beat with Mixmaster until it sets up. Spoon onto wax paper.
Empty cottage cheese into bowl and stir dry jello into it. Add Cool Whip and stir; add pineapple and stir. Add mandarin oranges and carefully fold so you don't break the mandarin orange pieces. Chill at least 30 minutes before serving.
Mix Eagle Brand milk and Hershey's syrup. Set aside. Bake cake according to directions on the box, using 9 x 13-inch cake pan. While still warm, take handle of a wooden spoon and poke holes in top of cake (the more the merrier). Pour chocolate mixture over the top of the cake. Cool completely! Frost with Cool Whip. Refrigerate.
Place a layer of potatoes in a buttered baking dish. Add minced onions; sprinkle with salt, pepper and flour. Dot with butter. Repeat until all ingredients are used. Pour hot milk over all and bake at 350° for 1 to 1 1/4 hours. Serves 6.
Mix 2 cups Bisquick, sugar, egg and milk. Beat vigorously. Spread in greased round pan (9 x 1 1/2-inches). Mix 1/3 cup Bisquick, brown sugar, cinnamon and margarine until crumbly. Sprinkle over cake. Bake 20 to 25 minutes at 350°. Serves 8.
In slow cooking pot, combine apples and water. Cover and cook on low for 4 to 6 hours. Add sugar and cook on low another 30 minutes. Sprinkle with cinnamon at serving time. Makes about 4 cups.
Use an 8 x 8-inch pan. Mix egg, flour, sugar, baking soda and fruit cocktail. Pour into square pan. Sprinkle light brown sugar and nuts on top. Bake 30 to 35 minutes at 350°. Serve in squares with Cool Whip or ice cream.
In large pitcher, combine tomato juice, vodka, lemon juice, horseradish, Worcestershire sauce, pepper sauce and salt. Chill several hours or overnight. At serving time, pour over ice. Use celery stick stirrer in each glass. Makes 2 quarts. (I use little or no salt.)
Place cauliflower in a dish and cover. Cook on High 5 minutes per pound. Turn a quarter-turn halfway through. Let stand 5 to 10 minutes. Mix Miracle Whip, salt and mustard in a 2-cup measure. Cook mixture 1 minute on High. Stir well. Frost cauliflower, top with cheese. Cook, uncovered, on High 1 minute. Serve.
Cook vegetables by directions on package. Drain when done. Add next 4 ingredients and put in casserole. Top with 1 stack pack broken Ritz crackers. Melt 1 stick oleo and drizzle over crackers. Bake for 30 minutes at 350°.
Cream sugars and shortening; add eggs and mix well. Stir in pineapple and vanilla, add sifted flour, salt and soda; mix well. Drop from teaspoon onto greased cookie sheet. Makes 4 1/2 dozen. Bake at 375° for 12 to 25 minutes.
Cook beef, onion, pepper, garlic and celery in butter until vegetables are tender. Add soups, water, spaghetti sauce and tomato sauce. In 3-quart casserole, alternate spaghetti, sauce and cheese. Top with cheese. Bake at 350° for 30 minutes or until bubbling and hot. Serves 4 to 6.
Beat whipping cream and vanilla until foamy. Gradually add powdered sugar and beat until soft peaks form.
Beat 2/3 cup sugar into egg yolks. Place in saucepan. Add salt; stir in milk. Cook over medium heat, stirring constantly, until milk is scalded. Cool. Beat egg whites until foamy. Combine 6 tablespoons sugar, nutmeg and cinnamon. Add to egg whites gradually, beating to soft peaks. Fold into milk mixture; mix thoroughly. Add vanilla. Chill for 3 to 5 days to develop flavor. Pour into punch bowl and dot with whipped cream.
Mix thoroughly shortening, sugar and eggs. Sift together and stir in flour and soda. Blend in nuts. Form into two rolls, 2-inches in diameter. Wrap in waxed paper. Chill overnight. Heat oven to 400° (moderately hot). Cut in slices about 1/8-inch thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes. Makes about 12 dozen cookies.
Cook chicken breasts until tender. Remove from bones and add back to stock along with onion, pepper, celery and tomatoes. Add water, if necessary, and cook until onion, pepper and celery are tender. Add spaghetti and cook until spaghetti is done. There should not be any liquid left. When spaghetti is done, add Velveeta cheese and stir until cheese melts. Don't let spaghetti cook out too dry. If this happens, add a small amount of canned chicken broth.
Mix sugar, flour and salt together. In a saucepan melt butter, water and cocoa. Bring to a boil and pour over flour and sugar mixture. In another bowl, mix eggs, soda, buttermilk and vanilla. Add to above mixture and mix well. Bake in greased and floured shallow pan (15 1/2 x 10 1/2-inch). Bake at 350° for 20 minutes. Start making the icing the last five minutes the cake is baking.
Place yeast, sugar and water in large bowl and allow mixture to bubble. Mix in 2 cups flour and the salt. Add 1 tablespoon of freshly chopped rosemary. Knead for about 10 minutes by hand until smooth and elastic. Add additional flour, if necessary. Oil a bowl, put dough in it and cover with a towel. Let rise in warm place for 1 hour until doubled. Punch down and divide in half. Let dough rest 5 to 10 minutes. Spray baking pan and shape dough into 2 small rounded, oval loaves. Melt butter and brush over the top of each loaf. Sprinkle remaining tablespoon of rosemary over the loaves and press lightly into surface. Let rise again until doubled. Preheat oven to 450°. Let bake 20 to 25 minutes or until lightly brown.
Peel, core and slice apples. Grease a 2-pint dish; fill with sliced apples, layered with sugar to taste (add cinnamon and/or raisins, if desired). Rub butter into flour until mixture resembles breadcrumbs; add sugar and mix. Sprinkle crumble thickly over fruit; press down lightly. Put into preheated 375° oven and bake for 15 minutes. Reduce heat to 350°; bake about 45 minutes more, until top is light brown. Serve with cream or ice cream.
Preheat oven to 350 degrees. Boil chicken breasts until tender. Cool. Bone and cube. Combine with soups in bowl. Add bread and mix well. Stir in eggs. Spoon in to lightly greased 2 1/2 quart casserole. Bake 1 1/2 hours or until done. Makes 4 to 6 servings.
Mix all ingredients in a large gallon jug or jar. Store in refrigerator. Use 1 cup of mix to 3 cups of water. Children love this one!