HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage; drain well. Mix together with all other ingredients. Pour into dish and bake at 350° for 20 to 30 minutes. Good breakfast casserole for company.
Melt oleo; saute onions and green pepper. Add milk and jalapeno cheese on medium heat until melted. Add crawfish. Heat on medium heat for 12 to 15 minutes (stir to prevent sticking). Add boiled fettucine and stir well. Put in 1 large or 2 small casserole dishes and cover with Cheddar. Bake at 350° for 1/2 hour. Enjoy!
Grease a Bundt pan; sprinkle chopped walnuts or pecans on bottom of pan. Place frozen rolls (18 to 20) on top of nuts; sprinkle half package butterscotch pudding on top of rolls. Sprinkle cinnamon on top. Melt together margarine and sugar; pour over rolls. Let rise all day or night (8 hours). Bake in preheated 350° oven for 30 minutes or until golden. Tip out of pan immediately.
In blender or food processor, combine all ingredients except ice. Process until smooth. Add ice. Process again until smooth. Serve immediately. Makes 1 1/2 cups.
Thaw potatoes. Preheat oven to 375°. Mix sour cream, cheese, soup and onions in large bowl. Add potatoes; mix well. Spoon into greased 13 x 9 inch baking dish. Toss crumbs and butter; sprinkle over potato mixture. Bake for 40 minutes.
Defrost, drain and squeeze chopped spinach. Preheat oven to 375°. Line deep dish with pie crust. Mix beaten eggs, salt, pepper and 3 cheeses with spinach. Pour mixture into crust. Bake for 45 minutes or until egg is set. Cool for 15 minutes. Makes 4 to 6 servings.
Brown crushed saltines in butter; set aside. Drain oysters, reserving 1/2 cup of liquid. Place half of crumbs in a lightly greased 12 x 8 x 2-inch baking dish. Add oysters, salt and pepper. Cover with remaining cracker crumbs. Combine half and half with reserved oyster liquid; pour over cracker crumbs. Bake at 350° for 35 minutes. Yields 8 to 10 servings.
Mix together the first 5 ingredients.	Add the remaining ingredients; mix well. Pour into a 9 x 13-inch ungreased pan. Bake in a 350° oven for 30 minutes.
Cook onion, celery and pepper (if used) in fat. Break up tomatoes and crumble in bread. Add bay leaf, sugar, salt and dry mustard. Pour into 1 1/2-quart casserole. Top with small amount of bread crumbs. Bake at 350° for 50 minutes. Serves 8.
Add flour to grated potatoes (enough to make a soft dough). Have a pot of water boiling. Dip spoon into boiling water and drop dough by small spoonfuls into water. If spoon is dipped, the dough will not stick to spoon. Cook minutes, then drain and rinse with hot water.
Sift flour, and add egg and sugar; beat thoroughly. Add rhubarb. Add filling in one crust. Add second crust for a top. Bake at 425° for 10 minutes. Reduce temperature to 350° and bake 35 minutes longer. Cool.
Preheat oven to 450°. Put a little oil in black iron skillet and heat. Mix all of the ingredients together. Put in hot pan. Bake 20 to 25 minutes until brown.
Combine all ingredients and cook in a greased pan (black iron skillet is best) at 375° until brown, approximately 20 to 25 minutes. This is good with chili or with soup, beans or turnip greens or all by itself. It is good hot or cold.
Layer ham, turkey, cheese and broccoli spears and roll. Put in a 9 x 13-inch pan. Pour cream of mushroom or cream of chicken soup, diluted with milk. Bake 25 to 35 minutes at 350°. Serve with rice. Serves 6 to 8.
In large bowl combine undrained pineapple, dry lime jello, marshmallows and crushed mints. Cover and refrigerate for several hours or overnight until marshmallows soften and melt. Fold in dessert topping. Spoon mixture into 16 paper baking cup-lined muffin pans. Cover and freeze. Serve on grape or lettuce leaf.
Wash and trim squash. Shred with shredder to measure 4 cups. In a skillet saute onion and squash in 2 tablespoons of the butter, stirring frequently for 10 minutes, or until squash is tender. Beat lightly eggs, milk, salt and black pepper. Mix with squash, onion and parsley. Spread into greased shallow 1 1/2 quart baking dish. Mix cracker crumbs and remaining butter. Sprinkle over mixture. Bake at 450° for 15 minutes or until well browned.
Drain mushrooms, olives and pimentos and mix all together. Place in large jar or bowl. Add oil and vinegar to almost cover. Turn jar occasionally. Refrigerate.
Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water and add with buttermilk to dry mixture. Mix well.
Peel onion, leaving root intact. Cut onion vertically into quarters, cutting to within 1/2-inch of root end. Cut each quarter vertically into thirds. Place onion in boiling water for 1 minute; remove and place in ice water for 5 minutes. Loosen "petals" if necessary. Drain onion, cut side down. Place flour in a Ziploc bag; add onion, shaking to coat. Dip onion in egg. Place fine cracker crumbs in a Ziploc bag; toss onion to coat. Chill onion for 1 hour. Pour oil to depth of 3-inches in an electric fryer or heavy saucepan. Heat oil to 375°. Fry onion 5 to 7 minutes or until golden brown. Drain on paper towels. Sprinkle with salt, if desired. Serve with sauce of your choice.
Combine first 3 ingredients; press into glass pie dish and bake at 350° for 20 minutes. Cool thoroughly. Prepare pudding mix with milk and chill. Combine remaining ingredients and beat thoroughly. Spread on cooled pie shell and add pudding mixture. Use rest of Cool Whip in container to spread over top.
Mix together well. Spread on flour tortillas. Roll up and refrigerate for 1 hour. Slice with sharp knife in 1/2 inch pieces. (Wet Knife). Recipe can be doubled.
Mix all ingredients and let stand overnight. Next morning add 2 cups white sugar and 2 well beaten eggs.	Sift together flour and pumpkin pie spices. Mix into raisin mixture thoroughly. Bake in 2 loaf pans at 350° for 60 minutes (or until a toothpick comes out clean).
Mix all ingredients together. Spread on cookie sheet. Bake at 300 degrees for 45 minutes.
Mix all ingredients. Pour into greased 13 x 9-inch pan. Bake 20 to 25 minutes at 350°.
Layer cookies on bottom and around sides. Cut bananas. Layer cookies and bananas. Mix or cook pudding. Pour over cookies and bananas. Save 3 or 4 wafers. Mash and put over top of pudding.
Brown hamburger meat with onion. Drain. Combine all other ingredients and bring to a boil. Turn heat down to simmer and cook without lid for about 1 hour.
Mix all ingredients except crackers. Place in casserole dish. Top with crackers. Dot with butter. Bake at 350° for 30 minutes.
Mix the flour, shortening and salt thoroughly. Add vinegar, egg and water. Mix until moistened. Makes three 9-inch crusts.
In a saucepan blend in first three ingredients. Add reserved juice. Cook over medium heat, stirring until thickens and comes to a full boil. Stir in butter and lemon juice. Add cherries that were drained. Cool.
Shake veal cubes in salt and flour mixture. Brown in butter and Crisco. Add onion, garlic, pepper and broth. Simmer 1 hour and 15 minutes. Let stand for 10 minutes. Then add tomato sauce and mushrooms. Serve over hot rice or noodles.
Beat ingredients together 5 minutes. Pour in an angel food pan. Bake at 350° for 50 to 60 minutes.
Dissolve yeast in warm water. Add sugar and baking powder. Let stand for 20 minutes. Meanwhile, scald milk. Add margarine, sugar and salt. Cool, then add 2 beaten eggs. Combine both mixtures with flour. Cover and refrigerate overnight. Roll out 2 hours before serving. Shape as butterhorns or a pinwheels in muffin pans. Bake 10 minutes at 425°.
Mix crushed pretzels, melted margarine and 3 tablespoons sugar. Spread in 9 x 13-inch pan.	Bake at 350° for 10 minutes. Cool. Beat together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread on top pretzel crust. Mix large box jello and 2 cups boiling water until jello dissolved; add frozen strawberries. Frozen berries will cause jello to set up. Pour over cream cheese and Cool Whip. Keep refrigerated. Yields 12 servings.
Cream the cream cheese, sugar, salt and vanilla. Beat well and add eggs one at a time. Stir in flour (fold in nuts). Grease and flour tube pan. Bake at 325° for 1 1/2 hours. Nuts are optional.
Shape into 2-inch roll; brush with egg. Place on greased sheet. Bake at 400°. Slice and re-toast until brown.
Mix ingredients until dough forms; beat 20 strokes. Turn onto board or cloth dusted with Bisquick. Roll to coat; knead 10 times. Roll 1/2 inch thick. Cut with 2 1/2 inch cutter dipped in baking mix. Bake on greased baking sheet until brown, about 8 to 10 minutes. Spread with Vanilla Glaze while warm. Makes 10 biscuits.
Saute onions, celery and carrots in melted butter for 10 minutes. Add peas and flour to sauteed mixture, stirring well. Cook 1 minute, stirring constantly. Combine broth and half and half gradually. Stir in vegetable mixture. Cook over low heat, stirring constantly until thickened and bubbly. Stir in salt, pepper and chopped chicken. Pour mixture into 2-quart casserole. Top with pie crust. Cut slits for steam to escape. Bake at 400° for 40 minutes or until crust is golden brown.
Preheat oven to 350°. Combine all ingredients, except ground beef; mix well. Add ground beef; mix lightly but thoroughly. Press into an 8 x 4-inch loaf pan; bake for 1 hour. Drain. Let stand 5 minutes. Best if topped with ketchup.
Mix flour, sugar, undrained pineapple, eggs, baking soda and salt. Pour into 9 x 13-inch cake pan. Mix together 1/2 cup chopped walnuts and 1/2 cup brown sugar. Sprinkle over batter and bake 35 to 40 minutes at 350°. Then pour on icing.
Mix all ingredients together, store in quart container in refrigerator, will keep up to 3 weeks.
Spray 9 x 13-inch pan. Tear bread into bite size pieces. Layer bread in pan. Spread cheese over bread. Add cooked, drained sausage. Beat eggs, pepper, mustard and milk. Pour over mixture. Cover and refrigerate overnight. In the morning, mix milk with mushroom soup. Pour over top of mixture. Bake at 325° to 350° for 1 hour or longer, until liquid is absorbed.
Mix together thoroughly all ingredients, except ginger ale. Chill. Just before serving, add the ginger ale.
Mix all ingredients together in order given. Stir until smooth. Pour into an unbaked 8-inch pie shell. Bake at 350° for 15 minutes. Reduce heat to 250° and bake for 45 minutes or until set.
Cream sugar, oil, eggs and vanilla; sift together baking soda, baking powder, salt and flour. Add to creamed mixture. Fold in chopped walnuts and apples. Spread into a greased and floured 9 x 13-inch pan. Combine brown sugar, oleo, flour and cinnamon. Sprinkle over cake. Bake at 350° for 45 minutes.
Select thick rind from melon. Cut green skin and pink flesh away. Discard. Cut rind into cubes or thin slices. Soak overnight in cold water, in the refrigerator, if possible. Drain. Cover with fresh water and boil 20 minutes until tender. Drain. Tie spices in bag. Combine sugar and vinegar; add spice bag and simmer to form a thin syrup. Add rind and simmer until fruit is clear, about 15 minutes. Pack into hot, sterilized jars and seal. Makes 6 pints.
Mix peanuts and Rice Krispies together and set aside. Melt white chocolate (microwave and stir). Pour melted white chocolate into peanut-Rice Krispies. Stir well. Drop by small teaspoonfuls on wax paper. Let cool.
1st Layer: Mix flour, melted oleo and pecans in oblong pan. Bake at 350° for 15 minutes. Let cool completely. Then add 2nd Layer.
Melt butter in rice cooker. Add everything else; rinse cans with water. Salt lightly. Stir together; cover and let cook. When rice cooker cuts off and rice may still feel hard to the taste, add a bit of water and it will finish cooking.
Mix jello in hot water. Add mayonnaise, cold water, salt and vinegar. Let set until thickens, then whip with mixer. Add cabbage, celery, onion and green pepper. Place in 8 x 10 dish. Chill in refrigerator.
Cover bottom of 11x17-inch baking pan with crescent roll dough, patting and stretching to fit. Bake at 350° for 7-8 minutes until light brown. In mixing bowl combine mayonnaise, sour cream, cream cheese, and dressing mix. Spread over crust in pan. Combine vegetables, tossing to mix and distribute evenly over cheese mixture. Sprinkle cheddar cheese over vegetables. Cover with plastic wrap and push vegetables into cheese layer. Refrigerate covered 3 to 4 hours. Cut into bars to serve. (1/2 of recipe may be prepared in 9x13-inch pan.)
Cut carrots into rounds. Add to 2 cups water; cook 10 minutes. Slice onion thin. Chop pepper. Drain carrots; cool and add to onion and pepper in glass or stainless bowl. Blend remaining ingredients and stir well. Pour over carrots and marinate overnight in refrigerator. Drain to serve. Will keep up to 6 weeks in tightly covered glass container in refrigerator.
Combine ingredients. Pour into both pie shells evenly. Bake at 325° for 45 minutes.
Cook chicken breasts. Cool, saving broth. In a square baking dish, spread a layer of stuffing mix. Break chicken into bite-size pieces and put on top of stuffing. Mix together soup and sour cream. Spread over chicken. Top with another layer of stuffing mix. Before baking, pour enough chicken broth over top to moisten the stuffing mix. Bake at 350° for 30 minutes or until brown and soup mixture is bubbling around edge.
Preheat oven to 375°. Peel garlic and cut in tiny pieces. Chop parsley. Cut tomatoes in half. Place in oven dish, cut side up. Sprinkle tomatoes with 2 drops of olive oil, garlic and parsley. Bake in the oven for 30 to 40 minutes.
Heat juice from cherries and pineapple. Dissolve Jell-O and cream cheese. Let cool, then add cherries, pineapple, nuts and Coca-Cola last. Place in refrigerator to cool.
Butter aluminum pie pan. Preheat oven to 350°. Spread out biscuits as far as they stretch. Butter them, then put spoonful of uncooked apples on top, then a little brown sugar. Fold over and seal edges to make miniature pies. Sprinkle with sugar and cinnamon. Bake for 20 minutes or until golden brown on top.
Brown sausage, onion and bell pepper. Drain and add cooked noodles and sour cream.
Mix all. Bake 25 minutes at 350°. Bake in ungreased pan.
Layer the ingredients	as listed: rice, corn, salt, pepper, tomato sauce, water, onion, bell pepper, ground beef, tomato sauce, water and bacon into a large casserole. Cover and bake 1 hour at 350°. Uncover and bake 30 minutes longer.
Brown ground beef with onion and peppers. Drain off grease. Add other ingredients. Cover and simmer 30 minutes or bake 20 minutes at 400°.
Beat egg yolks and whole egg. Beat in cold water and salt. Stir in flour. Roll out and let dry. Cut into strips and let dry out. After dried out, cook in beef or chicken broth.
Place sliced apples in buttered baking dish. Mix flour, sugar, baking powder, salt and eggs. Spread over apples. Pour melted butter over top. Sprinkle with cinnamon. Bake 40 minutes at 350°. Serve warm.
Sift together flour, baking powder, salt, m.s.g. and pepper. Beat egg until foamy. Add flour mixture and water. Mix until smooth. Add mongo sprouts, tofu, squash and green onion. Mix well.
Mix first 3 ingredients in saucepan and cook to 250°, stirring. Beat egg whites to peaks and then beat in hot syrup, slowly. Add coconut. If it seems dry, add a few drops of water. Drop on a greased cookie sheet, cool and	form in eggs. Coat with melted chocolate chips.
Remove wing tips and reserve for another use, such as soup. Cut wings apart at joint. Brown wings in oven or in a skillet with small amount of oil. Drain off all excess fat.
Preheat oven to 350°. In bowl with mixer, cream margarine, sugar and Sweet 'N Low brown sugar substitute. Beat in peanut butter. Add egg and vanilla. Stir in flour, baking powder and peanuts. On baking sheet sprayed with nonstick cooking spray, with a tablespoon, drop dough 2 inches apart. With a fork dipped in flour, press a crisscross pattern on each cookie. Bake 8 to 10 minutes. Cool on rack. Makes 18 cookies. Each contains 110 calories.
Preheat oven to 325°. In medium bowl, beat egg yolks with sweetened condensed milk and Key lime juice. Pour into prepared crust. Bake 30 minutes. Cool completely. Top with whipped cream. Refrigerate.
For each cookie, roll 1 teaspoon dough around malted milk ball until smooth. Roll in coconut. Place on ungreased cookie sheet. Repeat with remaining dough, candy and coconut. Bake at 350° for 12 minutes or until lightly browned. Cool on wire rack. Makes 4 dozen and contains about 75 calories each.
Dissolve yeast and 1 tablespoon sugar in the warm water. Add sugar, shortening and soda to the warm milk, then add to yeast mixture. Add flour to make soft dough; knead on floured board until smooth and elastic. Cover with cloth and let rest 10 or 15 minutes. Roll and cut or shape into desired shapes. Put in greased, warm pans. Let rise until doubled in a warm place. Bake in a 375° to 400° oven. Brush with butter or oleo.
Mix first four ingredients thoroughly. Sift together remaining ingredients and stir in. Chill dough, roll into balls the size of large walnuts. Coat with granulated sugar. Bake at 375° for 10 to 12 minutes. Makes 4 dozen 2 1/2-inch cookies. If you underbake cookies they stay soft. If you overbake they become hard like gingersnaps.
Slice sausage about 1/2 inch thick; brown in oil in Dutch oven. Add garlic, onion, carrots and basil; cook 5 minutes. Add zucchini, tomatoes with liquid, bouillon, cabbage, water, salt and pepper. Bring soup to boil; reduce heat and simmer 45 minutes. Add beans (undrained) and cook another 15 to 20 minutes.
Dissolve yeast in warm water. Stir milk, sugar, shortening, salt and four cups flour. Beat until smooth. Add enough flour to make dough easy to handle. Knead for 10 minutes. Place in greased bowl. Let rise one hour; knead again. Make loaves; put in greased pans. Bake 25 to 30 minutes at 425°.
Bring sugar, vinegar and oil to a rolling boil until sugar dissolves. Set aside to cool. Drain canned vegetables; mix with remaining ingredients. Add vinegar mixture and refrigerate overnight. You just continue to add vegetable ingredients to the marinade as the salad is eaten. Keeps well for 2 to 3 weeks.
Beat egg white until stiff. Gradually add sugar, while beating constantly. Fold in chopped pecans and sprinkle with salt. Drop from tip of spoon 1-inch apart onto a greased cookie sheet. Bake in a moderate oven (350°) until delicately browned.
Saute onion, potato and carrot in oil or fat in a large saucepan until onion is golden brown and tender. Add water, oregano, basil, garlic powder, salt and pepper. Boil gently for 15 minutes. Add remaining ingredients and boil for 12 minutes longer, until spaghetti is tender. Serve sprinkled with grated Parmesan cheese, if desired. Makes four servings, about 1 cup each.
Put fruit in blender and blend. Add remaining ingredients. Pour into ice cream maker. Milk should reach about 2 to 3 inches from the top. (Mixture should be slightly sweeter than ice cream will be when finished.) Run ice cream maker according to manufacturer's instructions.
Cream together the sour cream and cream cheese. Add taco seasoning mix. Spread on 2 cookie sheets. Top with vegetables and cheese. Serve with Doritos chips.
Mix flour, cinnamon, soda, salt, spices, oatmeal and raisins. Add applesauce, oil, eggs and vanilla. Mix just to moisten. Drop on greased cookie sheet and bake at 375° for about 12 minutes.
Crumble beef into ovenware dish. Cook in microwave 5 to 6 minutes or until meat is no longer pink. Stir after 3 minutes. Set aside. Place butter in a 1-quart measuring cup. Cook until melted. Add onions. Cook until onions are transparent. Add Tabasco sauce, tomato sauce, taco seasoning and water. Stir. Combine eggs and half and half. Add this slowly to tomato sauce, stirring constantly. Place half of the corn chips in casserole dish. Top with half of beef, half of Mozzarella and half of sauce. Repeat layers. Cook 15 minutes. Top with sour cream and shredded cheese. Cover. Cook 1 to 3 minutes.
Flatten chicken with meat mallet. Place 1 slice ham and 1 slice cheese on each. Roll up like jelly roll, folding in sides to hold in ham and cheese. Secure with toothpick. Bake in shallow roasting pan at 350° for 45 minutes or until golden brown.
Cheese pastry: Let cream cheese and 1/2 cup butter soften at room temperature; blend together. Stir in flour; chill about 1 hour. Shape into 2 dozen 1-inch balls. Place in greased 1 1/4-inch muffin pans. Press dough against bottom and sides.
Cream sugar and shortening. Add egg and vanilla. Sift dry ingredients together and add. Form in rolls and chill. Slice and bake 10 minutes on light greased cookie sheet at about 375°.
Sift flour, sugar, baking powder and salt together. Add milk, eggs and corn; stir until combined. Drop mixture by teaspoonfuls into 375° oil and deep fry, turning once, until golden.
Brown hamburger and onion in skillet, stirring until crumbly. Add next 6 ingredients, mix lightly. Pour into casserole. Prepare mashed potatoes, using package directions. Spoon around edges of casserole. Sprinkle potatoes with grated cheese. Bake at 350° until golden brown.
Heat together prunes, ginger ale, dried apricots, raisins, orange juice, ginger and cinnamon sticks. Bring to boil, then reduce heat and simmer 15 minutes. Drain pineapple and pears. Slice pear halves into quarters. Gently mix fruit and syrup into fruit mixture, stirring with rubber spatula. Serve either warm or chilled. Great for Christmastime.
Mix flour, sugar and milk together. Spread 1/2 stick melted butter in dish. Pour in batter. Pour fruit with a little juice on top, 1 to 2 cups. Bake at 350° until done. Add ice cream on top when served.
Combine all ingredients except cheese and potato chips. Place in greased 13 x 9-inch baking dish. Top with cheese and potato chips. Let stand overnight in refrigerator. Bake at 400° for 20 to 25 minutes.
Combine peanuts, sugar and syrup in a 2 to 3-quart microwave dish. Stir and cook on High 4 minutes. Stir and cook on High 4 minutes again. Add butter (no substitute). Stir and cook 3 minutes on High. Add soda and vanilla in that order; stir. Pour onto greased cookie sheet and spread thin. Makes about 1 pound.
Place a layer of thinly sliced onions in a greased baking dish, about 1/3 of the depth. Season with salt and pepper. Dust with flour. Add a layer of thinly sliced potatoes; season. Dot with butter; moisten with milk. Place breaded pork chops on top. Bake at 350° until done.
Beat together sugar, eggs and oil. Add baby food plums, red food coloring and flour. If flour is plain add salt, soda, cloves, cinnamon and nuts. Pour into well greased Bundt pan. Cook 1 hour at 325°. Let cool for 10 minutes.
Brown hamburger, onions and pepper. Drain off grease; combine the rest of the ingredients in a 2-quart casserole. Bake at 350° for 1 hour, or may be made the night before and placed in crock-pot on medium.
Mix all ingredients. Grease 2-quart casserole. Bake at 375° for 1 hour.
In saucepan, prepare macaroni. Add vegetables for last 5 minutes of cooking time. Drain. In same pan, stir soup into cream cheese. Add milk, mustard, cheese and pepper. Over low heat, heat until cream cheese is melted, stirring often. Add macaroni. Heat through, stirring occasionally. Makes 6 servings.
Melt margarine in a 2-quart casserole dish. Pour ingredients in dish. Bake at 350° for 1 to 1 1/2 hours, uncovered.
Cut up chicken (chunks) and place in bottom of 8 x 11-inch flat cake pan. Add dash of salt, pepper and garlic powder. Cover with sliced cheese, then sauce and grated cheese. Cover with aluminum foil. Bake in 325° oven for 1 hour and 15 minutes.
In a microwave-safe bowl, mix tomatoes, onion and garlic. Add green pepper, lemon juice, and seasonings. Mix well. Microwave on high for 45-60 seconds until heated through. Serve immediately with chips. Can be stored in refrigerator for 3 days.
Sift flour, sugar and salt together in mixer bowl. Add butter and vanilla, mixing well with a pastry blender. Stir in pecans. Shape into balls. Place on cookie sheet. Bake at 300° for 30 minutes. Check at halftime to see if they are baking okay. Roll warm cookies in confectioners sugar; cool and roll in confectioners sugar again.