HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash sausage to break apart. Add Bisquick slowly, adding a little water at a time to aid in mixing thoroughly. Add cheese to sausage mixture. Roll into 1-inch balls. Bake on ungreased cookie sheet for 15 to 20 minutes at 350° until golden brown. Can be made ahead of time and quick frozen.
Mix marshmallow cream and cream cheese together. Add cinnamon to taste. Serve with strawberries, pineapple and any other fruit you like.
Put pineapple into ungreased 13 x 9 x 2-inch pan and spread evenly. Put cake mix (dry) over pineapple and even out without mixing. Do not stir! Mix all other ingredients with beater and pour over cake evenly. Bake at 350° for 30 to 35 minutes or until golden brown. After cooling, cut into squares, size desired.
Marinate meat in mixture of salt, sugar, soy sauce, sherry and cornstarch. Put 1 tablespoon oil in frypan and stir-fry pea pods in hot pan for 2 minutes. Remove pea pods. Add another tablespoon oil to pan and heat garlic for 2 minutes, then add pea pods and blend together. Serve over rice.
Cream together the cheese and butter. Add rest of the ingredients. Roll thin between wax paper and cut with pastry cutter. Bake in 325° oven.
Mix ingredients together. Put tablespoon of mixture in center of crescent rolls or triangles of pie crusts. Fold over and close. Brush with melted butter. Roll in crushed, seasoned croutons. Bake at 350° for 20 to 25 minutes.
Melt chocolate chips, butterscotch chips and peanut butter. Spread half of mixture in 9 x 13 pan. Put in freezer to freeze. Cook margarine, milk and dry vanilla pudding. Remove from heat and add powdered sugar and maple flavoring. Spread over frozen mixture. Sprinkle cocktail peanuts. Spread the remaining mixture over the peanuts and freeze. Cut before freezing too hard, then freeze hard. Put in Tupperware with wax paper between layers. Keep frozen.
Preheat broiler. Pat pears dry on paper towel. Cut pears into 1/2-inch slices. Put in 9-inch pie plate. Sprinkle with brown sugar and dot with butter. Broil 4 inches from heat source for 5 minutes. Combine cream and vanilla. Pour over pears. Broil 5 minutes or until sauce is golden and bubbly.
Combine pudding, Cool Whip and pineapple in a bowl; mix well. Stir in marshmallows, apples and pecans. Chill before serving, at least 1 hour.
Melt chips in saucepan. Add condensed milk and vanilla. Add walnuts. Put in pan and chill. Cut in squares.
Press bananas through sieve and put into a saucepan. Add sugar and lemon juice; mixing well. Bring just to a simmering point; stirring to mix well.
Combine sour cream, dill, salt and pepper. Mix well. Add cucumbers. Chill for 1/2 hour; then serve.
Separate biscuits. Dip each into margarine, then into cinnamon and sugar mixture. Stack unevenly in ring pan. Bake at 435° for 20 to 25 minutes, turn onto plate. Drizzle powdered sugar icing over top, if desired.
Mix dry Jell-O with cottage cheese. Add fruit cocktail and pineapple. Fold in Cool Whip. Garnish with cherries. Any flavor of Jell-O may be used. Chill thoroughly.
Melt cocoa and butter in saucepan, stirring over low heat. Cool slightly and add flour that has been mixed in with the sugar. Add the rest of the ingredients and beat until smooth. Pour into buttered pie pan (no crust) and bake in 350° oven for 25 minutes.
Add enough water or broth to flour to form batter. Pour batter into buttered skillet, forming large pancake. Turn when batter is no longer white but looks slightly clearish. Cook on second side just 30 seconds. Remove pancake, cut into squares and add to chicken and chicken broth. Salt and pepper to taste.
Cream sugar and shortening. Add beaten eggs and mix well. Add vanilla. Add flour and baking powder. Mix, roll and bake. Cut with cookie cutter. Bake at 375° for 12 minutes.
Mix jello and water until jello dissolves. Add rest of ingredients and chill until congealed.
Heat 2 tablespoons of the dressing in large skillet on medium-high heat. Add chicken and garlic powder. Stir-fry for 3 minutes. Add vegetables and stir-fry until chicken is cooked through. Reduce heat to medium. Stir in remaining salad dressing and soy sauce. Simmer for 1 minute. Serve over hot, cooked rice, if desired. Makes 4 servings.
Mix cornbread according to package. Bake well done. Let cool. Crumble and add taco seasonings. Add other ingredients and fold well. Refrigerate. This salad will last about 4 days.
Cook noodles according to package directions.	Crumble ground beef into microwave safe	colander, place over deep microwave-safe bowl. Cook on High setting for 5 to 6 minutes. Discard drippings.	Combine beef,	spaghetti sauce and mushrooms.	Place layer of cooked noodles, 1/3 meat sauce mixture, 1/2 cottage cheese and 1/2 of Mozzarella in large Corning Ware casserole or Pyrex dish. Continue layering, ending with layer of noodles, topped with last of meat sauce mixture. Sprinkle shredded Mozzarella and Parmesan	cheese on top.	Cover with glass top or plastic wrap. Microwave on Roast setting 15 to 20 minutes. Let stand, covered, 5 minutes.
Beat eggs until light and fluffy. Add oil and sugar; mix well. Add squash, vanilla, flour, baking powder, soda, salt and cinnamon. Mix well; pour into greased pans. Makes 2 loaves. Bake at 325° for 1 hour.
Drain juice from pineapple. Mix whipped topping and cream cheese in bowl at medium speed. Add crushed pineapple and mix at low speed for 1 minute. Cut cookies in half. Drop 1 teaspoon of filling on 1/2 of cookie. Replace top. Refrigerate unused portions.
Cook dates, sugar and water to soft ball stage; add nuts and beat until very stiff. Pour onto wet cotton tea towel and form into a roll the size of 50 cent piece, then wrap in waxed paper. Slice as you serve.
Heat sugar in a heavy skillet, stirring constantly, until sugar melts and turns golden brown. Quickly remove from heat and pour into a round cake pan (tip pan to distribute evenly). Let cool. Preheat oven to 350° and make custard by mixing eggs, evaporated milk, 1 cup sugar, vanilla and salt. Pour over caramel in pan and bake, standing in pan of hot water for 60 minutes, or until knife inserted in custard comes out clean. Turn out onto flat dessert plate with rim when cooled.
Sift together flour, soda, salt and spices. Cream shortening; gradually add sugar and beat until light and fluffy. Add jam. Add eggs, one at a time, beating thoroughly after each addition. Add sifted dry ingredients alternately with buttermilk. Fold in chopped nuts and raisins. Pour into three waxed paper-lined 9-inch cake pans. Bake at 350° for 35 or 40 minutes. Frost with Caramel Frosting.
Dissolve yeast in lukewarm water. Mix all dry ingredients together and put in shortening. Add to milk and yeast; stir until well blended. Grease light sided bowl and place all or part in a bowl. Sit in refrigerator. Keeps 2 weeks.
Mix together cream of tartar, corn syrup, water and sugar. Stir over heat until sugar dissolves. Cook to 265° (very hard ball stage). Remove from heat. Add peppermint. Divide mixture in half. Add food coloring to one part. Pour on greased platters. Pull each part separately into ropes. Twist red part around white part. Cut into 8-inch lengths. Form into candy canes.
In large bowl mix broccoli, cauliflower, pimento, cheese, onion and bacon. Mix and pour over veggies the mayonnaise, vinegar and sugar. Stir well.
Just cover vegetables with water. Add spices, but no salt. Put lid on pot and simmer 20 to 25 minutes until vegetables are tender.
Cook broccoli	according to package directions; drain well. Mix all other ingredients and add to broccoli. Pour into casserole and top with Ritz cracker crumbs. Bake at 350° for 30 minutes. (Recipe can easily be doubled.)
Brown hamburger; drain well. Melt cheese; add Ro-Tel and hamburger. (Above is what the recipe says.) I cube the cheese and put in glass dish and add the Ro-Tel sauce. Then I put into microwave for 4 minutes, stir it and put back in the microwave for 4 more minutes. Then I take it out and add the hamburger.
Mix everything together. Put in a greased 9 x 13 pan. Bake at 350° for 25 minutes. Let cool; cut into bars and enjoy.
In a bowl, mix meat, rice, onion, garlic, tomato, egg, chopped fresh oregano, dash of dried oregano, salt and pepper. Have water boiling in a medium stock pot.
Brown ground beef and	sausage. Drain. Add oregano, pepper sauce and garlic. Mix in	skillet. Add cubed cheese. Stir over low heat until melted. Spread mixture on cocktail rye bread. Put on cookie sheets and freeze until firm. Store in plastic bag in	freezer until needed.	Bake at 425° for 15 to 20 minutes.
Season chicken with salt and pepper. Combine diet soda and soy sauce and pour over chicken. Bake at 350° for 1 hour, turning at 15 minute intervals. If you have more chicken, just increase soy sauce and soda mixture, keeping the 2:1 ratio.
Cook rice according to directions on box. Add marshmallows and mix. Cool. Add fruit cocktail and whipped cream and fold in. Refrigerate.
Blend first 7 ingredients until fluffy. Spread in greased 9 x 13-inch pan. Bake 15 to 20 minutes at 325°. Then cover with miniature marshmallows. Return to oven until soft. Cool.
Brown potatoes in margarine. Season with salt and pepper. Stir in sausage and green pepper. Beat eggs and pour over potato mixture. Cook until eggs thicken. Great for large groups!
Mix box of jello and cottage cheese; add pineapple, mandarin oranges and Cool Whip. That's it!
Mix first 4 ingredients; bring to a boil. Add peanuts. Cook over high heat, stirring constantly, until light golden brown. Remove from heat; stir in soda and pour into pans. I use 3 pie tins, sprayed with Pam.
To egg yolks, add enough water to make 1/2 cup plus 2 tablespoons. Combine with cake mix and beat 4 minutes. Pour batter into 2 greased and floured 8-inch round cake pans.
In large skillet, brown ground beef; drain. Add onion, cheese, tomato and seasonings. Mix well.
Bring water and milk to a boiling point, then let cool. Mix yeast in 1/2 cup warm water. Add sugar, salt and potatoes to the cooled water and milk mixture. Add yeast to mixture. Knead well. Put into large bowl, let rise until doubled in size then make into rolls. Let rise again until doubled in size, then bake in oven at 350° for 40 minutes.
Mix all ingredients well. Spoon into greased muffin tin. Bake at 425° approximately 15 to 18 minutes. Makes about 18.
Cook noodles and drain. Brown meat; drain. Stir in sauce, onion and green pepper. Blend cottage cheese and cream cheese. Spoon 1/2 noodles in greased 2-quart casserole. Cover with some sauce and all of cheese mixture. Add remaining noodles and end with sauce. Bake uncovered in 350° oven 30 to 35 minutes. Allow extra 15 to 20 minutes if cold from refrigerator.
Place corn in bowl and fill empty can with milk. Add sugar, salt and eggs and mix together. Place in baking dish and sprinkle with nutmeg. Bake at 350° for 45 minutes.
Combine four and baking soda; set aside. Beat together butter, sugar and brown sugar; mix in egg, half & half and vanilla. Beat in flour mixture, then stir in pecans and Rolo candies, cut in half. Drop dough by tablespoonfuls 2 inches apart onto baking sheets and bake at 350 degrees for 15 minutes. Cool on racks. Makes 3 dozen.
Tarts: For pastry, in a mixing bowl, beat softened margarine or butter and cream cheese until thoroughly combined. Stir in the flour.
Place roast in baking dish. Sprinkle with onion soup mix. Pour in Coke. Cover and seal tightly with foil. Bake at 300° until tender.
Brown hamburger; drain off fat. Add spaghetti and pork and beans. Stir all ingredients together. Bake 1 hour at 350°.
Preheat oven to 350°. Whip crushed bananas until very light. Cream butter and sugar. Add eggs and mix, then flour and soda and mix very well. Add nuts and mix, then bananas. Turn this mixture into a very well-greased bread pan (glass works better) and bake for 50 to 60 minutes.
Mix egg, saltines and beef together and form into balls. Roll balls in flour and brown in a skillet; set aside to drain. Mix soup, milk and catsup. Place meatballs in baking dish. Pour on soup mixture. Bake at 350° for 30 minutes or until soup mixture begins to thicken.
Mix jello with hot water. Add pineapple. Add layer of bananas and a layer of marshmallows. Then chill.
Cream together sugars and butter. Add eggs, vanilla and almond flavoring to creamed mixture; beat well. Sift together flour, soda, cream of tartar and salt; add to mixture. Add crushed candy bars to dough mixture. Shape in rolls and wrap each in wax paper. Chill overnight. Cut in 1/8-inch slices and bake at 350° about 7 minutes. Makes about 12 dozen.
Mix all ingredients together. Form into balls (walnut size). Bake at 400° for 25 minutes.
Preheat oven to 325°. Butter loaf pan. Cream sugar and butter; add eggs, then apricot puree and pecans. Sift together remaining ingredients and mix into batter. Pour into pan. Bake until tester inserted in center comes out clean (45 minutes). Cool 10 minutes in pan, then invert and cool completely. When fresh apricots are out of season, I use a combination of canned and dried to make 1 cup.
Mix first four ingredients together. Melt 1/2 stick of margarine in bottom of 9 x 13-inch casserole dish and start layering the ingredients, beginning with a layer of crumbs and alternate with squash mixture. End with crumbs and dot with margarine. Bake 20 minutes at 350° or 35 minutes if prepared ahead and refrigerated. This recipe is best if you use fresh yellow squash from your garden! In Arizona - Ha!
Mix all ingredients together. Flavor is better if refrigerated 12 to 24 hours before serving.
Mix cake mix according to directions and set aside. Mix together coconut and pecans. Set aside. Cream together oleo, cream cheese and powdered sugar. Set aside. Sprinkle the pecan and coconut mixture in the bottom of a 9 x 13-inch pan. Pour cake mix on pecan and coconut mixture. With a spoon, drop dollops of cream cheese mixture evenly over top of cake mix. Do not stir into cake. Make the dollops hit as missiles over cake top. Bake at 350° for 50 to 60 minutes or until toothpick comes out clean. Do not overbake.
Cook cranberries in 2 cups water until soft. Strain juice. Add all other ingredients. Then add extra water to thin it nicely. Heat and serve.
Soak mushrooms in warm water for 30 minutes, thereafter drain, cut off stems and thinly slice caps. Bring broth to boil over medium-high heat. Add chicken; stir for 3 minutes. Stir in all ingredients except cornstarch and egg. Return to boil, then add the cornstarch. Stir until thickens. Remove pot from heat. Slowly drizzle in egg, stirring constantly.
Place tomato slices in a 13 x 9 x 2-inch baking dish coated with cooking spray. Arrange fillets on top of tomatoes. Combine bread crumbs and next 5 ingredients in a bowl. Stir in margarine. Sprinkle evenly over fillets. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork. Garnish with fresh dill, if desired.
Mix ingredients and bake at 350° for 40 to 50 minutes in tube pan.
Place candy in a heavy duty zip-top bag. Crush candy with a mallet. Combine crushed candy and remaining ingredients. Store in an air tight container.
In saucepan, combine chopped apples, juice and crumbled mincemeat; bring to boil. Cook 2 minutes after boiling. Pour into pie shell. Bake 15 minutes at 425°. In small bowl, beat sour cream, eggs, flour, sugar and vanilla. Pour on top of baked mincemeat. Sprinkle with nuts, if desired. Bake 8 to 10 minutes until topping is set. Cool; chill before serving.
Cook until thick; cool. Pour into dish with granola (preferably blueberry or nut granola) and cool in fridge. Top with fine coconut, if desired.
Mix dry ingredients together and stir in corn meal. Blend in oleo, egg and milk. Combine well. Stir liquid ingredients into dry and combine just to moisten. Pour in greased 7 x 9-inch loaf pan. Bake at 375° for 20 to 25 minutes (or until done).
Boil first 3 ingredients to soft ball stage. Stir almost constantly. Remove from fire. Add vanilla and walnut meats. Pour on wax paper and separate with a fork.
Mix dry pudding mix into pineapple. Add marshmallows. Fold in Cool Whip and nuts. Chill before serving.
Brown meat removed from bone in hot oil or bacon grease. Add beans, water, tomatoes, onion and seasonings. Cover. Simmer 2 hours. Add vegetables; simmer until vegetables are soft. Remove bones and bay leaves before serving. Freezes well.
Cook until tender the broccoli and cauliflower. Heat and pour over vegetables the cream of chicken or celery soup and Cheez Whiz. Bake 20 to 30 minutes at 325°. Remove from oven and sprinkle top with 1 can French's fried onion rings. Return to oven and brown.
A few dashes of hot pepper sauce can be added, if you like it a little spicer.
Cook frozen vegetables in 2 cups water until just tender. Melt oleo and saute celery and onion until slightly clear. Add 1 cup flour. Stir until blended. Crush the 4 bouillon cubes and add to the flour, celery and onion mixture. Add 6 cups cold milk slowly and stir until thick and smooth. Add cooked vegetables plus the liquid. Season to taste. Makes 3 quarts.
Cream shortening and sugar until light like whipped butter. Add eggs, one at a time, and continue beating. Slowly add flour, buttermilk, salt, hot water, flavoring and soda, beating all the while. Bake in a greased tube pan for 1 1/2 hours at 350°. Cool 10 minutes in pan before removing.
Preheat oven to 350°. Grease 12-cup Bundt pan with 1 tablespoon butter. Place orange marmalade in various spots and sprinkle with nuts. In small bowl, combine brown sugar and cinnamon. Mix well and set aside. Separate biscuits. Dip biscuits in melted butter and then sugar mixture. Stand biscuits on edge in pan, space evenly. Sprinkle with remaining mixture and drizzle remaining butter over top. Bake near center of oven at 350° for 30 to 40 minutes or until brown. Cool upright in pan. Invert onto plate and serve.
Melt cheese in double boiler and mix with mayonnaise. Then fold in the hash browns. Cover with crumbled bacon. Bake in a 350° oven for 30 minutes.
Mix all ingredients well. Make into a ball, then roll in chopped pecans or parsley. Chill for 2 hours.
If you use cherry filling, omit cinnamon and add 1 teaspoon lemon juice and 1/4 teaspoon almond extract. Other flavors use original ingredients.
Stir all ingredients together and spoon into a Pam-sprayed muffin tin. Bake at 400° for 10 to 15 minutes.
Combine all ingredients and beat well. Pour in a 9-inch unbaked shell. Bake at 425° for 15 minutes, reduce oven temperature to 350° and bake approximately 35 minutes or until golden brown.
Mash drained artichokes with fork, or use food processor with plastic blade. Add cheese and mayonnaise and mix well. Add lemon juice, tabasco and garlic powder. Sprinkle with paprika. Put into shallow casserole and bake 30 minutes at 325°. Serve with bread sticks, chips or crackers. Serves 12.
Mix the garlic and cucumber into the yogurt. Season lightly and chill. Serve sprinkled with the mint.
Prepare and cool bacon. Crumble bacon and toss with the broccoli and onion. Pour dressing on and mix well.
Melt butter in saucepan and saute onions. Add seasonings and mushroom liquid. Blend in chicken soup and stir until smooth and thickened. Cook spaghetti (broken in 2-inch pieces) in 1 1/2 quarts salted, boiling water. Drain and rinse with hot water. Mix with chicken mixture. Add chicken and put in buttered casserole. Top with cheese. Cook for 30 minutes or until center of casserole is hot. Bake at 325°.
Soak venison overnight in salt, water and vinegar. Next morning, wash and then parboil for 10 to 15 minutes. Get bacon or fatback; cut up small and fry crisp. Season venison good with salt, lots of pepper, garlic and meat tenderizer. Then fry in bacon fat to brown. Put in 2 cups of water, cut up 1 or 2 onions and 1 bell pepper and add to meat. Cook until tender, then add celery and carrots. Make sauce with barbecue sauce and pour gravy in pot off. Add barbecue sauce and put in oven or simmer in pot until done.
Scrub squash, cut of ends and slice to make 6 cups. Cook, covered, in boiling salted water 15 to 20 minutes. Sprinkle with salt. Mix sour cream, egg yolks and flour. Fold in egg whites. In a 10 x 7 1/2 x 2-inch baking dish, layer half the squash, half the egg mixture and half the cheese; sprinkle bacon on top. Repeat layers of squash, egg and cheese. Combine crumbs and butter; sprinkle atop. Bake, uncovered, in a 350° oven for 20 to 25 minutes. Top with bacon and parsley.
Cream the margarine and blend in the corn syrup, brown sugar and vanilla. Stir in the oats. Spread into a greased 13 x 9-inch pan. Bake 15 minutes at 350°. Let cool. Melt the chips and peanut butter together on low heat. Spread over top of baked crust. Refrigerate until cool. Cut into squares.
Mix sugar, milk, vanilla, butter and eggs. Cook until thick. Add coconut. Stir well and put in a baked pie shell.
Wash the beans twice in cold water. Put in 4-quart pot with the other ingredients. Cover with water and cook for 1 1/2 hours.
Wash and dry scallops and shake them in flour. Heat oil in a large frying pan. Add scallops; cook them very quickly, tossing them in the oil so that all sides are browned. While they are cooking, add the finely chopped garlic and mix well. Season with salt and pepper. Just before removing from heat, add parsley and toss to coat. Scallops cook quickly, depending on size and will be done in 5 to 10 minutes. Serves 4.
Melt marshmallows and butter; stir well. Pour over popcorn, peanuts and gumdrops. Grease hands with dab of butter and form the popcorn mixture into balls.
Brown beef in a little oil. Add cut up onions and paprika. Simmer for at least 2 hours. Onions and beef will render liquid, but water can be added if necessary. Just before serving, add sour cream to lighten sauce. Serve over wide noodles.
Preheat oven to 375°. Beat sugar and butter until creamy. Add eggs, one at a time. Add flour, baking powder and orange juice. Lastly, add chocolate morsels. Turn out on floured board and separate into 4 pieces. Roll each piece into a 10 to 12-inch log. Place 2 logs on a baking sheet, greased. Bake approximately 20 minutes, until lightly browned. Slice into 1-inch slices when cooled.
Mix soup with sugar, oil and vinegar. Pour over vegetables; cover and chill overnight. This will keep for several days.
Preheat oven to 375°. Combine all dry ingredients in a bowl. In another bowl, mix pumpkin and corn syrup until well blended. Mix into dry ingredients. Add cream and eggs; mix until well combined. Pour the mixture into an unbaked 10-inch pie shell. Bake 45 minutes. Cool and decorate with fresh whipped cream, if desired.
Preheat oven to 375°. Prepare and wash fresh berries. Add sugar and set aside. Blend together in saucepan flour and water (or juice). Cook over medium heat until mixture comes to a boil, stirring constantly. Add berry mixture and cook over low heat until just tender. Pour hot mixture into a 1 1/2 quart casserole. Dot with butter or margarine and add spices if desired. Prepare Sweet Drop Biscuit Dough Recipe (found in Bread section). Drop batter from a spoon onto berry mixture. Do not stir. Bake in a preheated 375° oven for 35 to 40 minutes. Serve hot, with cream if desired. Makes 5 to 6 servings.
Cook blackberries until done. Strain juice and sweeten to taste. Heat juice to boiling. Roll out 1 can biscuits. Cut into thin squares. Drop into boiling juice. Reduce heat and simmer 30 minutes stirring occasionally.
Stir all together. When meat loaf is nearly done (for the last 15 minutes), put this sauce on top. Serve.
In sheet cake pan, dump can of pineapple, juice and all, and spread evenly. Add apricots and juice. Sprinkle cake mix evenly on top of fruit mixture. Pour melted butter over the top of cake mix evenly. Add nuts to top. Do not stir! Bake at 350° for 1 hour. Keep refrigerated after it cools.
Separate rolls and make 4 squares. Put 1/4 mixture in center of each square. Pull 4 corners of dough to center. Seal edges. Brush top with melted oleo. Bake on ungreased cookie sheet at 350° for 20 minutes or until golden brown. I cut up onion and celery in a bowl with a tablespoon of oleo on top in the microwave before adding to chicken mixture. Make gravy to put over top of them.