HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place bread in large casserole dish. Put sausage on top. Sprinkle cheese on top of sausage. Mix eggs, milk, mustard and salt; pour over cheese. Let set overnight in refrigerator. Bake at 350° for 40 to 50 minutes.
Mix sugar, flour, melted butter and lemon extract until smooth. Add eggs, one at a time and beat. Then add buttermilk and mix until creamy. Pour into deep 9-inch unbaked pastry shell. Cook 10 to 15 minutes at 450° (until set). Reduce heat and finish baking at 300° until knife comes clean when tested (about 45 minutes). Sprinkle with nutmeg, if desired.
Cut cukes and soak in lime water (enough to cover) for 24 hours. Rinse well in clear water. Drain well.
Place all ingredients in a deep casserole dish and bake for 5 hours at 250°.
Combine all ingredients in a small bowl, stirring well. Cover; chill thoroughly. Serve dip with assortment of fresh fruit.
Mix and keep in tightly closed container. Add 1/2 c. to 1 c. milk or buttermilk. Pat out and cut out then bake at 425° for 15 minutes.
Mix water with soup. Cook until onion is done. Then add other ingredients and pour into a casserole dish. Top with seasoned stuffing. Bake at 350° for 30 minutes.
Preheat oven to 300°. Grease a 9-inch tube pan. Cream the butter and sugar. Add eggs. Sift dry ingredients together. Add applesauce and Karo syrup to butter-sugar mixture. Dredge nuts and raisins with a little flour. Add flour mixture to butter-sugar. Add nuts and raisins. Bake for 1 1/2 hours. Do not open oven door during the first hour. Cake will double in size during baking and turn very dark. Let cake cool in pan. Invert when cool. Cake tastes better 2 or 3 days after baking.
Mix all ingredients except chicken and margarine. Pour over chicken and let marinate overnight in refrigerator. Drain chicken and save marinade. In large skillet, brown chicken in margarine. Add browned chicken to marinade. Cover and simmer 15 to 20 minutes.
Trim excess fat from chops. Season well on both sides with salt and pepper. Brown on both sides in lightly greased hot skillet. Top each chop with onion slice and 1 tablespoon rice; cover with whole tomatoes. Add any remaining tomatoes and juice to skillet. Cover tightly; simmer over low heat or bake in foil-covered baking dish in a 350° oven for 1 1/2 hours, or until tender. Serves 4.
Brown beef and pork in small amount of oil. Add chopped white onions, celery and bell pepper in meat and cook 20 to 30 minutes, adding a little chicken stock to keep from sticking. Add rice, giblets, seasonings, ground onions and parsley. Cook a few minutes more to mix well. Add enough chicken stock to make mixture moist. Put into baking pan or casserole dish and bake uncovered about 45 minutes.
Mix crumbs, cheese, garlic, salt and pepper. Dip chicken in butter, then in cracker mixture. Use shallow baking dish. Pour remaining butter over chicken. Do not turn. Lay foil over dish. Take foil off dish 15 minutes before time for browning. Bake at 350° for 1 hour.
Cream together and beat until light and fluffy 1/2 cup of shortening and 1 cup sugar. Add 2 well-beaten eggs, 2 tablespoons cream, vanilla or almond and beat well. Sift together cake flour, baking powder and add sifted dry ingredients to creamed mixture. Bake in moderate oven at 375° for about 8 minutes, or until delicately brown.
Bake sweet potatoes at 350° for 1 hour. Mix potatoes and other ingredients in electric mixer. Bake in casserole dish for 15 to 20 minutes at 350°. Put marshmallows on top and let melt. Do not cook.
The unbaked pastry may be used as a lower crust to hold the apple or as a crust to cover them. If it is used as a lower crust, aluminum foil may be used to cover the open pie while baking so that the juice will be retained. Place sliced apples in pie tin lined with pastry or in a greased pie tin. Blend together flour, cinnamon and salt mixture with melted margarine. Add sweetener and lemon juice. Spread over apples. Cover with aluminum foil or pastry. Bake 45 minutes at 425°.
Put apples into buttered baking dish and sprinkle with salt. Mix sugar, flour and butter until crumbly and spread over the apples. Bake uncovered for 45 minutes in 375° oven. Serve with topping.
Preheat oven to 425°. Combine filling ingredients in order given. Pour into pie shell. Bake for 15 minutes. Reduce heat to 350°. Bake an additional 45 minutes or until a knife inserted near center comes out clean. Cool and garnish, if desired, with whipped topping.
Cook pasta until tender; drain. Mix all ingredients (except dressing) in a bowl and toss with dressing to moisten. Serve warm.
Preheat oven to 325°. Whip eggs and add sugar, salt, vanilla, corn syrup, butter and pecans. Mix well and pour into pie shell. Bake on bottom rack for 1 hour.
Preheat oven to 350°. In a medium bowl with an electric mixer, cream butter and sugar until light and fluffy; beat in egg and vanilla and stir in 1 1/4 cups of the cornmeal and the flour. Mix well. Place the remaining 1/4 cup cornmeal in a small bowl or plastic bag. Shape dough into 1-inch balls; coat with cornmeal and place on ungreased cookie sheets 2 inches apart. With the floured bottom of a glass, flatten balls to 1/4-inch thickness; top each with almonds. Bake until cookies are pale gold around the edges, about 8 minutes. Cool on sheets for 1 minute before removing to wire racks.
Mix together thoroughly the sugar, shortening and egg. Stir in milk. Sift together flour, baking powder and salt. Blend in blueberries. Sprinkle top with Crumb Mixture.
Mix first three ingredients and put in 9x13 pyrex pan. Bake for 8 minutes at 400°, then let cool.
Pour cereal into large bowl; set aside. In small saucepan over low heat, melt chocolate chips, peanut butter and margarine until smooth, stirring often. Remove from heat; stir in vanilla. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into large resealable plastic bag with powdered sugar. Seal and shake until all pieces are well coated. Spread on wax paper to cool.
Combine soup, mayonnaise and lemon juice in a large bowl. Fold in rest of ingredients until well mixed. Pour into greased casserole dish. Top with crushed corn flakes. Dot with butter and bake at 350° for 45 minutes.
Combine vinegar, sugar, spices and salt in a large sauce pot. Bring to a boil then add prepared vegetables. Return to a boil. Reduce heat and simmer 15 minutes. Pack hot into hot jars, leaving 1/4 inch space. Remove air bubbles. Adjust caps. Process for 15 minutes in a boiling water bath. Makes 5 pints.
Set the oven at 350°. Line a 7 x 7 x 2-inch pan with heavy wax paper cut to fit. Butter the paper. Melt the butter and add all the other ingredients to it. Stir well. Spread in pan. Bake for 25 minutes. Cut in strips or squares while still warm. Let cool and lift out of pan. Peel off any bits of paper that stick to brownies.
Saute ground meat in a little margarine. Drain well. Saute peppers and onions. Mix with ground meat. Mix soups together. Add Worcestershire sauce.
Tear angel food cake into pieces. Make vanilla (diet) pudding according to recipe. Layer in a cake pan with sliced bananas and strawberries. Top with topping and garnish with strawberries or sprinkle diet jello on top. Makes 12 servings. Calories 219, fat 6.2 grams and fat 25%. Exchanges 2 starches and 1 fruit.
Mix jello according to directions. Pour into Dixie cups until 2/3 full. Refrigerate. When partially chilled, mix a few gummy bears or fish in each cup if desired. When chilled, gently tear cup away and set broad base down or if not using gummies, may slice into rounds and arrange for a treat.
Make yellow cake mix according to directions, but instead of water use 1 tablespoon pineapple juice. In a bowl, mix butter, brown sugar and pineapple and put a little in each muffin pan. Pour the cake mixture batter over pineapple mixture, no more than 2/3 full. Bake at 350° for 15 to 18 minutes. Invert at once. Makes 24 muffin cups.
Combine beef, crackers, egg, onion, 1/3 cup tomato sauce, salt, pepper and oregano; mix well.
Combine 1 1/2 cups of flour, yeast and Italian seasoning. Heat milk, water, butter, sugar and garlic salt just until warm. Add to flour mixture. Beat in eggs. Beat at low speed 1 to 2 minutes. Beat at high speed 3 minutes. Stir in grated Parmesan cheese. Gradually beat in an additional 3 to 3 1/2 cups flour. Turn out onto floured surface. Knead in any additional flour needed to make a firm dough. Knead until dough is smooth and can be formed into a ball. Place in greased bowl. Cover and let rise in a warm place until double in bulk (approximately 45 minutes). Punch dough down; let rest 10 minutes. Shape into 16 balls. Brush tops of balls with a little melted butter and sprinkle with remaining Parmesan cheese. Place rolls in two greased 8 or 9-inch round baking pans. Cover and let rise until about doubled, 15 minutes or so. Bake in preheated 375° oven for 20 to 25 minutes.
Melt 2 tablespoons butter; add mushrooms and saute until slightly browned. Remove to a dish. Sprinkle chicken with seasoned salt and pepper. Dust lightly with flour. Add rest of butter to pan mushrooms were cooked in. When melted, add chicken and saute over medium to high heat until chicken feels springy to touch. Remove to mushroom dish and keep warm. Add white wine to pan; cook for a few seconds over high heat. Add lemon juice, garlic and peppercorns. Dissolve the bouillon cube in the hot water; add to the sauce and cook briefly. Return chicken and mushrooms to the sauce and heat through. Serve at once. (Additional salt and pepper may be added to sauce. Also, if sauce is too thin, cream together 1 tablespoon each flour and butter and add to sauce to dissolve and thicken before adding chicken and mushrooms.) Serves 4.
Beat together sugar, margarine, shortening, salt and vanilla until smooth and creamy. Add egg and mix. Slowly add the flour, mixing long enough to combine (overmixing will cause cookies to spread when baking). You may have to mix some of the flour in by hand. Divide dough into parts about the size of a baseball. Wrap dough in plastic wrap and refrigerate until dough is chilled. Using your hands, form each part into a long roll, about 1 inch in diameter. If dough is crumbly to work with, keep mashing it together with your hands. Refrigerate wrapped dough again until cold. When ready to make, remove a roll from the refrigerator and cut into 1/2-inch thick slices. Place cut side up on lightly greased cookie sheet. Press thumb in center of each cookie to make indentation. Bake at 350° about 8 to 10 minutes, just until edges begin to slightly turn golden. The cookies are prettier when white, so don't let them brown. Cool completely on the sheet, then dab a small bit of frosting into each indentation.
Crumble ground beef into 3-quart casserole; add carrot, onion and garlic. Cover loosely and microwave on High (100%) for 4 minutes; break up and stir. Cover and microwave until little pink remains in beef, 3 to 4 minutes longer; drain. Stir in 2 cups hot water, stewed tomatoes (with liquid), mushrooms (with liquid) and remaining ingredients, except 1 cup hot water. Cover tightly and microwave on High (100%), stirring every 6 minutes, until vegetables are tender, 24 to 28 minutes.
Core and quarter the tomatoes. Cook until soft. Put in sack to drain (pillowcase is fine) and hang for 1 1/2 to 2 hours. Put through sieve. Add the remaining ingredients. Cook 8 minutes and put in bottles. (Old ketchup bottles are great; they will still seal.) Thicken with cornstarch if too thin.
Wash, stem and dry berries. Refrigerate in bowl with sugar until ready to serve, adding sour cream, ice cream and Cointreau at that time. Ice cream must be slightly soft so that berries can be stirred into the mixture. Serves 6 to 8.
Measure wet ingredients into large bowl. Add salt, yeast, rice, oats, corn meal, rye, optional ingredients, 2 cups white flour and 2 cups whole wheat flour; stir with wooden spoon. Add 2 to 3 cups more whole wheat flour and stir until threads form on side of bowl. Turn wet dough onto floured counter and knead in remaining flour; use bench knife to keep counter dry. Work slowly to avoid too-dry dough (about 40 minutes).
Melt butter in a 10-inch baking dish. Mix flour, sugar and baking powder. Stir in milk. Spoon over melted butter. Heat fresh or canned fruit with sugar - adjusting less sugar for canned fruit. Pour over dough. Bake at 350 for about 30 minutes or until crush is golden brown. Crust will rise to the top. Serve warm or cold.
In medium saucepan over medium heat, saute onion in butter or margarine for 3 minutes. Add mushrooms and saute 2 minutes longer. Stir in water and bouillon. Bring to boil. Reduce heat to low. Cover and simmer 15 minutes. In small bowl, stir cream and cornstarch. Stir into mushroom mixture. Stirring, bring to boil and boil 1 to 2 minutes or until slightly thickened. Serve in individual bowls and sprinkle with parsley. Makes 6 (1/2-cup) servings.
Mix first five ingredients and pour into a 9 x 13-inch pan lined with wax paper. Sprinkle cake mix evenly over pumpkin mixture. Spread nuts evenly over cake. Melt and cool margarine and pour over nuts. Bake one hour at 350°. Cool in the pan. When cool, turn upside-down on serving tray. Peel off wax paper and frost.
Mix all ingredients together. Cover with plastic wrap and cook for 8 to 10 minutes on High in microwave.
Bake pie crust at 400° for 10 minutes. Meanwhile, beat eggs in a large bowl. Add remaining ingredients. Mix well. Pour into pie crust. Bake 20 to 25 minutes or until knife inserted near center comes out clean. Cool.
Use extra butter to grease 9 x 13 pan. Cut bread into 1-inch thick slices and arrange in one layer on the bottom of pan. In a large bowl, beat eggs with remaining ingredients, except butter. When thoroughly mixed, pour over bread in pan. Cover with foil and refrigerate 4 to 36 hours or overnight. To bake, uncover pan, dot bread with butter and put into oven. Turn oven to 350° and bake 45 to 50 minutes until bread is puffy and lightly browned. Remove from oven and let stand 5 minutes before serving. Makes 8 servings. Serve with syrup, honey, yogurt or sour cream with fresh fruit. Leftovers are very good.
Cream the sour cream and cream cheese together and spread in container and add taco sauce. Chop and add remaining ingredients. Mix the lettuce, pepper and onion and then sprinkle grated cheese over the top and refrigerate.
Cover the crushed cranberries with sugar, make the box of Jello according to pkg. and thicken slightly. Add the celery and walnuts. Yummmmm!!!
Let cream cheese come to room temperature; dust dry Jell-O into cheese, leaving mixture lumpy. Heat Coca-Cola to boiling and pour over cheese mixture. Mix together, leaving some lumps. Add nuts and pour into a small mold or dish. Leave out of refrigerator 1 to 2 hours and salad will separate into layers. Cover and refrigerate to congeal. A very unusual color and flavor, almost caramel maple. Serves 4 to 6.
Mix squash, onion, egg, salt and pepper to taste. Add just enough flour to hold mixture together. Spoon into hot skillet with oil and fry until brown and crisp on both sides.
In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in "ReaLemon" and vanilla. Pour into prepared pastry shell. Chill for 3 hours or until set. Top with strawberries and the desired amount of glaze. Makes one 9-inch pie.
Fry bacon until crisp. Add onions and potatoes, clams with the juices and clam juice. Simmer until potatoes are done. Season with salt and pepper. Mix flour with a little water; stir into chowder. Add the cream. Serve at once.
Bring sugar and Karo to boil on stove and remove from heat. Stir in peanut butter until melted. Stir cereal in, about 2 cups at a time. Work quickly as mixture will harden fast. Drop on wax paper and let cool.
Peel and cube eggplant. Cook until tender and drain. Mix all ingredients in large bowl. Pour into casserole dish. Bake at 350° for 40 minutes.
Mix the 2 cans of corn together. Preheat oven to 350°. In a 9 x 11-inch or larger pan, layer scrambled meat, then corn mixture and potatoes. Top with scrambled eggs. Bake for one hour.
Cream butter and sugar together until fluffy. Add eggs, one at a time, beating well after each egg. Fold in flour in four parts, being careful not to overbeat. Add flavorings, lemon juice and rind. Bake in a 10-inch tube pan or double recipe and divide into 3 loaf pans. Grease and flour pans. Bake at 350° for 60 minutes or until golden brown and toothpick inserted in middle of cake comes out clean.
Melt margarine in 9 x 13-inch pan. Add brownie mix and bake 20 minutes at 350°, stirring after 10 minutes. Remove 1 cup to save for topping. Mix the rest of brownie crumbs with ice cream. Sprinkle reserved brownie on top. Drizzle chocolate syrup over all. Freeze 12 hours.
Cook potatoes in jackets. Cool and grate on coarse side of grater. Melt butter and mix with onion, sour cream, salt and pepper. Fold mixture into potatoes. Put in baking dish. Dot with butter and sprinkle with paprika. Bake at 350° for 30 minutes.
Melt butterscotch pieces in double boiler. Stir a little to get all melted. Stir in cashews and noodles. Spoon by teaspoon onto wax paper.
In a medium bowl, mix together the flour, sugar, salt, baking powder and nutmeg. In a small bowl, mix together the oil, milk and egg. Pour the liquid mixture over the dry ingredients and stir well. Drop by teaspoon into deep, hot oil. Cook about 2 minutes or until golden brown. Drain balls on paper towel. Roll warm balls in confectioners sugar or mix up confectioners sugar glaze with milk and vanilla extract.
Heat chili and stir in sour cream until blended. Serve with tortilla chips.
Slice cucumbers and sprinkle with salt. Place in refrigerator. Mix all other ingredients. Remove cucumbers from refrigerator and drain. Mix everything together. Refrigerate, stirring several times throughout the day before serving.
In large pot, bring 4 cups of water to a boil; add pasta. Cook until tender. Rinse under cold water; set aside. Cut up tomatoes (to desired size), cucumbers, green pepper, onion, yellow pepper and lobster or crab meat. Place in large mixing bowl. Add Italian salad dressing to your taste. Chill, covered, in refrigerator until ready for use. Sprinkle with parsley on top.
In large heavy saucepan over medium heat, melt butter; add cocoa and sugar, then milk and stir well. Over medium heat, stirring frequently, bring to boil and boil for 3 minutes, stirring often. Remove from heat and add vanilla and oatmeal and mix well. Drop by tablespoons onto foil or brown paper bag. When cool, store airtight. Great for classroom parties, bake sales and ball game snacks. Makes about 24.
Mix sugar and flour and baking powder.	Add just enough sweet milk to make a thin batter. Melt butter in 2-inch high pan. Pour batter over melted butter.	Sweeten the fruit a little. Then pour over batter. Cook 30-40 minutes at 350°. Serves 6-8. Wonderful!
Sift dry ingredients together and set aside. In mixer bowl, beat oil, sugar and eggs until light and creamy. Mix in dry ingredients just until combined, then fold in zucchini. Turn into 2 greased and floured 9-inch layer cake pans.
Melt margarine in saute pan or skillet. Add all ingredients except potatoes and tomatoes. Boil diced potato while squash simmers. Turn squash frequently after 7 or 8 minutes. Drain potatoes and add with tomatoes to squash mixture. Mix together and simmer 2 or 3 minutes to blend flavors. Serve immediately as single dish meal with heated garlic or French bread. (Cornbread ain't bad either.)
Melt peanut butter and chips together. Add other ingredients. Drop on wax paper a teaspoon at a time.
Combine all ingredients, mixing well. Spoon into 9 x 13-inch dish. Bake at 325° for 1 hour.
Mix corn muffin mix according to package directions. Grease an 8 x 8-inch pan. Put half of mix in pan. Mark 4 areas with spoon and put raw egg in each area. Spoon remaining mix over and around eggs. Bake at 375° for 3 minutes, until mix raises over eggs. Put on precooked sausages and continue baking 10 to 15 minutes until golden brown. Serve warm with margarine.
Douse chicken wings with Tabasco sauce and sprinkle with pepper. Grill on charcoal or gas grill. Just before ready, baste with barbecue sauce. Have plenty of tea or water handy; you'll need it.
Mix all the dry ingredients. Add remaining ingredients; mix well. Refrigerate overnight. Fill greased mini-muffin tins two-thirds full. Bake at 400° for 15 to 20 minutes. Batter will keep about 4 weeks in refrigerator.
Combine first 4 ingredients; mix well in bowl and add nuts. Press half mix in a 9 x 13 x 2-inch ungreased pan. Bake 10 minutes. Remove from oven; sprinkle chocolate chips and drizzle condensed milk. Sprinkle rest of cake mix. Bake at 350° for 30 minutes. Cool. Cut in squares.
Pour pineapple into 9 x 13-inch cake pan, spread evenly. Pour cherry pie filling next and spread evenly. Pour yellow cake mix, right out of box, and spread evenly. Put nuts on top. Cut butter into pats and spread to cover entire cake. Bake 1 hour at 350°.
Preheat oven to 350°. Melt butter with minced cilantro. Roll out bread between 2 pieces of waxed paper until very thin. Brush bread lightly on both sides with melted butter mixture.
Prepare brownie mix and bake according to package directions in a 13 x 9 x 2-inch pan. Prick top of warm brownies at 1-inch intervals using a meat fork. Let it cool. Crumble.
Combine and mix first five ingredients until smooth. Add peas and carrots. Set aside. Place two triangles of the rolls together to form a rectangle. Pinch the seams together. Put one-fourth of the mixture in each of four rectangles. Fold bread portion over chicken mixture to seal mixture inside. Brush tops of rolls with butter and sprinkle with small amount of bread crumbs. Bake on cookie sheet at 350° for 25 minutes.
Cook sausage in skillet until well browned on all sides. (A combination of mild and hot sausage makes an extra flavorful dish.) Pour off fat. Add peppers, onion and oregano; toss with sausage and cook another 8 minutes.
Melt the margarine. Add crumbs. Press into a 13 x 9-inch pan. Mix the confectioners sugar, eggs and 2 sticks margarine together for 15 to 20 minutes. Spread mixture over crumbs. Layer bananas over cream mixture. Drain strawberries and pineapple; put over bananas. Cover with Cool Whip. Garnish with nuts and cherries. Refrigerate overnight.
Spread uncooked rice in bottom of casserole; cover with undiluted soup. Wash chicken breasts and lay on top of soup. Spread dry onion soup over top of raw chicken. Pour 1 cup milk around edges. Cover with foil. Bake 2 hours at 350°. This is so easy and good enough for company.
Preheat oven to 325°. In a small bowl, combine flour, soda and salt. In a small saucepan, combine butter, sugar and water and bring just to a boil; remove from heat. Add 6 ounces of chocolate chips (1 cup) and vanilla. Stir until chocolate chips melt and mixture is smooth. Transfer to a large bowl. Add eggs, beating after each. Blend in flour mixture. Stir in 1 cup chocolate chips and nuts. Spread in greased 9-inch square pan. Bake 30 to 35 minutes. Cool completely. Cut into 16 squares.
Combine water, bacon, carrots and dry potatoes with sauce mix. Bring to a boil. Simmer covered for 15 minutes.
Mix all ingredients; put in large casserole. Mash up Ritz crackers. Melt oleo and put into cracker crumbs; pour over vegetables. Bake at 350° until bubbly, around 45 minutes.
Cut chicken into bite-size pieces. Shake and dip in bread crumbs; brown in butter in frypan over medium heat. Place golden browned chicken in 13 x 9-inch baking casserole. Put cut-up artichoke hearts and sliced mushrooms over chicken.
Beat egg whites until stiff but not dry. Beat egg yolks with salt until thick; add cottage cheese and flour, mixing lightly. Fold in egg whites. Melt half the butter in skillet or on griddle. Drop batter by spoonfuls onto skillet. Brown lightly on both sides. Add remaining butter as needed. Serve with maple or fruit sauce. Per serving: 115 calories. Yields 6.
Mix cucumbers, onions, celery and salt. Cover with water; let stand overnight, then drain. Chop all vegetables in blender. Cook for 20 minutes, until relish consistency. Stir regularly. Add remaining ingredients; stir well. Makes 8 jars of 16 ounces each.