HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all sausage, cheese and biscuit mix together and put into balls. Cook until they seem done.
Mix all ingredients together. Pour into small casserole dish (lightly greased). Bake, uncovered, in preheated 350° oven for 45 minutes.
In large bowl, combine vinegar, oil, sugar and pepper. Add beans and onion. Toss gently to coat. Cover; refrigerate until serving time, at least 4 hours. Makes 8 cups or 16 servings. Serve heated, chilled or at room temperature.
Combine sugar, flour, margarine and water. Pour into any size baking type bowl. Pour can of peaches on top of mixture. Bake at 350° for 45 minutes, or until top is lightly browned.
Combine flour, 1 tablespoon sugar and the salt. Cut in 1/2 cup butter until particles resemble small peas. Sprinkle with ice water; mix lightly with fork. Form into balls. Flatten into 6-inch circle. Wrap and chill at least 1 1/2 hours or until firm enough to roll. Toss apples with lemon juice and remaining 2 tablespoons sugar; set aside. Using lightly floured stockinette-covered rolling pin, roll out pastry 1/8-inch thick on cookie sheet. Place 9-inch layer cake pan on pastry. Cut around edge with knife or pastry wheel. Remove excess pastry and reserve. Prick dough with fork and bake in preheated 400° oven for 15 minutes or until golden. Cool on cookie sheet on rack.
Cook macaroni until tender. Drain. Cool 10 minutes. Combine pickle relish, ham and pimentos. Cool completely and stir in mayonnaise.
In double boiler, melt caramels and oleo with hot water. Remove from heat and add pecans and chill until firm. In double boiler, melt paraffin and milk chocolate bar. With spoon, dip caramel candy in chocolate mixture and drop on wax paper to cool.
Cream together butter, cream cheese and sugar. Add vanilla and eggs; mix well. Stir in cake flour and baking powder. Grease a 10-inch tube or Bundt pan. Sprinkle with 1/2 cup finely chopped pecans. Pour batter into pan; bake at 325° for 70 to 80 minutes. Cool in pan 5 to 10 minutes before inverting.
Brown chops in shortening, adding 1 teaspoon salt and 1/2 teaspoon pepper when chops are turned. Add vegetables, water and remaining salt and pepper. Cover and continue cooking over low heat for 1 hour or until meat is fork-tender.
Mix ingredients and pour into 2 graham cracker pie shells. Refrigerate several hours before serving.
Brown the meat and onion in a skillet. Drain fat. Combine rest of the ingredients except tortillas and cheese. Add to meat mixture. In a Pyrex casserole dish, layer the meat sauce, tortillas, meat sauce, tortillas and end with a layer of meat mixture. Bake 30 to 40 minutes at 350°. Top casserole with cheese and bake just long enough to melt the cheese.
Grind clams. Add clams, potatoes and onions; cook. Cook celery until well done (separately). Add to clam mixture. Add peas; cook until tender. Add milk and thicken; do not cook after adding milk, it curdles. Heat tomatoes and add soda. Put to soup last. Add parsley.
Slice a frozen loaf pound cake, thawed, horizontally in half. Spread soft style cream cheese on bottom layer; then top with preserves (your choice). Replace top layer of cake. Top with soft style cream cheese and melted preserves.
Soak raisins in hot water for 20 minutes. Drain. Put hot water in bowl with sausage. Mix remaining ingredients. Bake for 1 hour at 350° in loaf or Bundt pan.
Whip vinaigrette, mustard, olive oil, salt, sugar, pepper and garlic with a fork until creamy. Lightly toss cabbage and Brussels sprouts. Top with the dressing. Follow with crumbled Bleu cheese.
Beat eggs in large bowl; blend in milk. Stir in cornbread mix, cheese, corn, onion, oil, sugar and baking powder. Blend. Pour into greased 9 x 13-inch dish and bake at 400° for 40 minutes.
Slice apples thin. Put apples, water and cinnamon in greased casserole. Blend flour, sugar and butter into crumbs. Spread over apples. Bake, uncovered, at 350° until apples are tender, 30 to 35 minutes.
Mix together and form into small balls. Bake at 300° for 1 hour. Remove and pour off fat. Make glaze and return to oven for 15 minutes.
Preheat oven to 450°. Cook macaroni in boiling water until tender (add a touch of oil and 2 teaspoons of butter to prevent sticking together). Brown ground chuck and onion; drain off excess fat. Add tomato sauce, tomato paste and spices. Bring to a boil. Take off heat. Mix sauce with macaroni.
Mix together the flour, oleo and nuts. Put into a 9 x 12-inch pan. Bake at 350° for 15 minutes. Cool.
Arrange chicken skin side down in a foil lined pan. Mix together honey, mustard and curry powder. Brush chicken well with sauce. Turn chicken every 10 minutes. Broil until done and nicely browned, 20 to 30 minutes.
Squeeze zucchini as dry as possible. Mix with other ingredients. Make into cakes. Dust with flour. Fry in oil until brown.
Heat oil in large skillet. Add zucchini, onion, parsley, garlic, salt, pepper, oregano and rosemary. Saute mixture over medium heat, stir often until zucchini is tender (20 minutes).
Sift flour, baking powder, salt and cocoa together. Cream the margarine and Crisco together. Add sugar and eggs in mixing bowl. Add dry ingredients alternately with milk; mix well. Add vanilla. Bake in tube pan at 325° for 1 hour and 20 minutes.
Soften the dry yeast in warm water 110°. Combine milk, shortening, sugar and salt; cool to lukewarm. Add yeast mixture and mix well. Add eggs, then flour; mix to smooth dough.
Melt cheese in top of double boiler. Drain crabmeat and add chopped green onions and mayonnaise, then add to melted cheese. Serve hot with Melba rounds or chips.
Mix milk and marshmallows and heat until melted in large pan. Add remaining ingredients to milk mixture. Mix well. Pack back into cracker box. Store in refrigerator for 2 days before slicing.
Add marshmallows and 1/4 pound walnuts, broken, to cream and mix all together. Will serve 8. White grapes or pineapple may be added, also.
Combine all ingredients and cook in crock-pot for 4 to 6 hours. Very good winter dish.
Clean; cook 1/2 hour. Peel and cut beets and place in jars.
Cook shells in boiling water approximately 7 minutes. Transfer to cool water and let stand until ready to use. Melt butter. Saute zucchini, broccoli, mushrooms, carrots and scallions, about 5 minutes. Season with salt and pepper.
Bring butter, water and cocoa to a boil. While still hot, add flour, sugar, salt, soda and cinnamon. Beat until smooth, then add eggs, sour cream and vanilla. Pour into a 15 x 10 1/2 inch greased pan. Bake at 375° for 20 minutes. Ice cake while it is still hot.
Boil potatoes in jackets until done. Peel and place in greased casserole dish. Sprinkle with salt, cover with grated cheese. Place under broiler or in oven to melt cheese. Garnish with minced parsley and paprika just before serving. Serves 4.
Mix flour, brown sugar, white sugar, eggs, sour milk, cocoa and shortening together. Mix well, then add the hot water, containing soda. Mix, then bake in 9 x 13-inch pan for 30 to 35 minutes at 350°.
Grease and flour 2 (9-inch) round baking pans. In large bowl, with mixer at low speed, beat first 10 ingredients for 2 minutes, scraping bowl frequently or beat vigorously 300 strokes by hand. Batter will be very thick. With spoon, stir in apples, raisins and nuts.
Prepare cake mix as directed. Pour slightly less than 1/2 of the batter into a greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt butter, milk and caramels in top of a double boiler. Cool slightly, then pour over cake. Pour remaining cake batter over caramel. Top with pecans and chocolate chips. Bake at 350° for 20 to 25 minutes. (Check with toothpick to see if top layer of cake is done.) It may take up to 35 minutes.
Combine first 4 ingredients; blend well. Slowly add hot milk. Pour in crust. Sprinkle with nutmeg. Bake at 475° for 5 minutes, then reduce heat to 425° for 10 minutes or until knife comes out clean.
Combine cabbage and onion in large bowl. Combine sugar, oil, vinegar, salt, pepper and chicken flavoring packet. Beat with wire whisk until sugar is dissolved. Pour dressing over cabbage mixture. Refrigerate, covered, for 1 to 2 hours. Shortly before serving, break up noodles; add with almonds and sesame seed. Toss gently. Makes 24 (1/2 cup) servings.
Beat eggs. Add sugar gradually. Beat until thick. Add oil gradually and combine thoroughly. Stir in dry ingredients until mixture is smooth. Stir in carrots and blend well. Turn into 2 well-greased loaf pans or 3 (1-pound) coffee cans, filling 2/3 full. Bake in a 350° oven for 1 hour or until tester comes out clean. Good hot, cold or toasted. Can be doubled or frozen.
Combine all dry ingredients; cut in butter. Add sweet potatoes. Add milk. Cut out. Bake at 450° for 20 minutes.
Cook macaroni. Rinse in cool water. Mix all together. Can serve on bed of lettuce. Garnish with boiled eggs.
Preheat oven to 350°. Mix dry ingredients and then add egg, vanilla and butter. Stir until smooth. Add peanut butter and stir well. Bake at 350° for 8 minutes or until golden brown.
Mix all ingredients except potatoes. Cover and chill. Add shoestring potatoes just before serving.
Bake in slow oven at 325° for about 45 minutes until sides start to leave the edge and middle is bubbling. Cut into small squares while still slightly warm.
Bring a large pot of water to a boil and cook the lasagna noodles until tender, about 10 to 12 minutes. Drain and rinse under cold water. Spread out flat until ready to use. Blend tomato paste and garlic; beat at medium speed until smooth. Combine cheese with eggs and Parmesan. To assemble the casserole, layer about 1/2 cup of the tomato sauce in the bottom of a 9 x 13-inch baking dish coated with nonstick spray. Place 1/3 of the lasagna noodles across the bottom of the dish, overlapping. Spread half the cheese mixture over the noodles. Top with another third of noodles. Layer the remaining cheese and noodles and pour the rest of the sauce over the noodles. Spread Mozzarella on top. Bake at 375° for 35 to 45 minutes.
Bake large potatoes until done. While hot, slice potato in 1/2 longwise. With a spoon, scoop out the inside and put in a mixing bowl. Place potato shell on a baking dish. Add sour cream, margarine, salt, pepper and milk to taste. Whip until creamy with electric mixer. Put filling back into potato shells. Sprinkle with bacon bits and cheese. Bake in 350° oven until hot throughout potato. These are great prepared in advance and heated at the last minute.
Place pecan halves in bottom of pie shell. Beat eggs slightly. Mix in corn syrup, sugar, margarine, vanilla and salt. Gently pour into pie shell. Bake at 400° for 15 minutes. Lower temperature to 350° and cook an additional 30 minutes.
Mix all ingredients (except bread and bagel chips) together and chill 1 hour. Put mixture in middle of bread on large plate or round tray. Cut up the middle of the bread and put around dip with bagel chips. Tastes better than it sounds!!!
Combine beans and taco sauce in a small saucepan; mix well. Heat thoroughly. Spread in a serving platter. Peel, seed and mash avocados; blend in lemon juice, oil and garlic salt. Spread over bean layer. Layer next 6 ingredients over avocado layer. Serve with chips.
Cook sausage in water; slice. Brown ground meat and onion. Add spices, tomato, sauce and 1 cup water and sausage; simmer. Mix cheese and parsley (drain cheese). Cook lasagne. Arrange in casserole in layers of meat, noodles, cheese and noodles. Repeat and top with cheese.
Cream margarine. Blend in sugars. Beat in eggs and vanilla. Stir in flour, baking powder and soda. Stir in oatmeal and coconut. Mix in Rice Krispies. Drop by teaspoon onto greased baking sheet. Bake at 350° for 10 to 12 minutes or until nicely browned.
Thinly slice potatoes. Melt butter in large skillet; add potatoes and brown over medium heat. Season to taste. Yield: 4 servings.
Cream together the shortening and sugar. Add 4 egg yolks; blend until smooth. Melt the chocolate; add to creamed mixture. Sift flour and salt; add alternately with the buttermilk. Mix the hot water with the soda; pour into the batter and mix. Add vanilla. Fold in stiffly beaten egg whites. Bake at 350° for 40 to 45 minutes. Use two 9-inch pans.
Melt butter in 2-quart shallow baking dish. Stir in bread cubes. Cut rhubarb into small pieces and add with sugar or honey. Bake at 325° for about 30 minutes.
Fry bacon in 1 1/2-quart saucepan until crisp; remove and drain. Remove all but 1 tablespoon bacon fat from saucepan. Stir onion and celery into fat in saucepan. Cook and stir until onion is tender. Stir in corn, milk, seasoned salt and pepper. Heat to boiling, stirring occasionally.
Drain spinach. Add remaining ingredients. Pour into 13x9-inch greased pan and bake 45 minutes at 350 degrees.
Dissolve jello in boiling water; let cool, stirring occasionally. Mix together cake mix, Wesson oil, eggs and lemon extract. Beat 2 minutes, then add jello. Bake in sheet pan at 350° for 35 minutes.
Chop and combine olives, onions and tomatoes. Add Italian dressing and garlic salt. Refrigerate several hours before serving with tortilla chips or saltine crackers.
Wash and place cucumbers into two 1-quart jars. Mix other ingredients well and pour over cucumbers. Tighten lids and refrigerate at least one week before serving. Can be kept refrigerated for 3 months.
Chop tomatoes. Sprinkle with salt. Let stand for 1 hour; drain. Discard juice. Cover with cold water. Boil 5 minutes. Drain. Add chopped suet and 1/2 cup water. Simmer for 20 minutes. Stir in sugar and boil until sugar is dissolved. Add remaining ingredients and boil rapidly until thick, stirring so it won't scorch, for about 20 minutes. Pack and seal immediately in quart or pint jars as you prefer.
Combine sugar and milk. Heat until sugar is melted. Then boil 5 minutes longer. Stir in coconut; beat and pour. Cool.
Place chicken breasts between 2 sheets of waxed paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Melt margarine in large pan; add marshmallows and stir until completely melted. Remove from heat or microwave. Using buttered, waxed paper, press mixture into 13 x 9 x 2-inch buttered pan. Cut into squares when cool.
Mix margarine, flour, 1/2 cup nuts and 1 tablespoon confectioners sugar. Pat into bottom of 9 x 13-inch pan. Bake 15 minutes at 350° (until lightly browned). Let cool.
Mix all ingredients in roasting pan. Cook 5 to 6 hours in 300° oven. Meat will fall apart with fork.
Stir baking powder, salt, cream of tartar and sugar into flour. Sift together three times into a large mixing bowl or onto a large square of plain paper. Cut in the shortening until mix is the consistency of cornmeal. Store in covered container at room temperature. To measure the Master Mix, pile it lightly into cup and level with a spatula. Makes 13 cups.
Combine everything except cheese and potato chips. Put in greased baking dish. Sprinkle cheese on top, then chips. Bake 20 minutes at 450°.
Add all ingredients in large pan and mix well. Add 3 to 4 quarts of hot broth and mix well. Do not make too thin. Bake in well-greased roaster pan for 45 to 60 minutes at 350°. Serves 20.
Cut meat in 1-inch squares and brown in oil. Add liquor from mushrooms, bouillon cubes, tomato sauce and onion. Cover and simmer 45 minutes or until meat is tender. Remove cover and cook liquid down to 1/2 cup. Add corn, mushrooms, olives and tamales cut into 1/2-inch slices. Mix very lightly. Turn into greased baking dish and sprinkle with cheese. Bake in a 350° oven for 45 minutes to an hour. Serves 8.
Sprinkle chicken with thyme. Add salt and pepper to taste. In large skillet, brown chicken in oil for 15 minutes. Stir in remaining ingredients. Cover and simmer for 10 minutes. Uncover and cook over medium-high heat until thickened and chicken is done.
Dissolve yeast in warm water in large bowl. Stir in sugar, salt and wheat flour; beat. Cover. Let rise 30 minutes. Dissolve dry milk in water; bring to boil and add sugars, molasses and margarine. Cool to lukewarm. Stir sponge down; add rest and half the whole wheat flour. Beat well; add enough more flour to make soft dough. Turn out on floured board and cover. Let rest 10 minutes. Knead 10 minutes or until smooth and elastic. Place in greased bowl; cover and let rise until double. Make into 2 loaves; place in greased bread tins. Let rise. Bake in 350° oven for about 50 minutes or until done.
Combine all ingredients except sausage. Microwave 10 to 15 minutes, stirring frequently. Add meat. Serve with nacho chips.
Thaw hash browns for 30 minutes. Mix all together. Bake in a 9 x 13-inch pan for 1 hour at 350°. Can sprinkle more grated cheese on top, if desired.
Brown hamburger and onions. Drain excess fat. Put in large dish with remaining ingredients and bake at 300° for 45 minutes to an hour. Good in crock-pot, too.
Do not brown meat. Mix all ingredients and place in a covered roaster. Bake at 250° for 4 to 6 hours. Check for doneness and enjoy!
Preheat oven to 375°. Bake pie shell 10 minutes until partially set.
Mix all ingredients gently. Bubbles will work better if they can sit for at least 15 minutes. Any quantity can be made by using a 3 part water to 1 part soap ratio. One tablespoon of glycerine is needed for each cup of soap used.
Heat margarine and oil in 425° oven. Coat chicken with flour, salt, paprika and pepper. Bake 20 minutes and then turn. Combine remaining ingredients and pour over chicken. Lower heat to 375° and bake 45 minutes. Combine remaining ingredients and serve over rice.
Mix pudding and buttermilk together. Stir in Cool Whip. Layer half of pudding mixture in bowl and top with half of fruit. Next, top with remaining pudding mixture and then remaining fruit. (I use strawberries, grapes, bananas and kiwi.) Any fruit combination will do.
Heat oven to 350°. Mix beans, cheese and 2 tablespoons of the onions and seasonings in saucepan. Stir over low heat until cheese is melted. Pour into 8-inch square baking dish. Bake 15 minutes or until thoroughly heated; top with teaspoonfuls of sour cream, tomatoes and remaining onion. Serve with green, red or yellow pepper wedges or chips of your choice. Makes 4 cups.
Cook chicken until tender in water. Pick off of bone; saute celery, onion and peppers in oleo. Melt cheese in spaghetti; mix in all ingredients. Bake 45 minutes at 350°. Makes enough for a crowd!
Mix sugar and shortening. Add egg and bananas. Add oats and optional nuts. Mix dry ingredients together. Add to rest of dough. Drop by spoon on lightly greased pan. Bake at 400° for 8 to 10 minutes. Enjoy.
Melt butter. Stir in flour and 1/2 teaspoon salt. Add milk and cream. Cook and stir until thick and bubbly. Stir in remaining ingredients, except nuts. Turn into 2-quart casserole. Top with almonds. Bake at 325° for 25 minutes. Serves 6 to 8.
Melt cheese, butter and milk until smooth. Put potatoes in large casserole dish and pour sauce over potatoes. Let stand one hour. Cover and bake 50 minutes at 350°. Uncover for last 10 minutes.
Boil vinegar, water and salt together about 10 minutes. Place okra in pint jars. Put clove of garlic and a pod of pepper in top of jars. Sprinkle spices in jars. Pour hot liquid into jars. Let cool and seal. Put jars aside at least 3 weeks for pickling process to take place. Chill before serving.
Mix butter and brown sugar. Cream together. Add eggs, then flour, cinnamon, baking soda, salt and applesauce. Mix well. Stir in raisins and nuts. Grease a baking pan and bake at 350° until light brown.
*You can substitute other flavor morsels. However, butterscotch makes the best impact on the pallette.
Mix sugar, milk and soda and cook until it forms a soft ball when dropped in cold water. Add butter, vanilla and pecans. Beat until creamy. Drop by teaspoon on salted waxed paper. Cool.
Combine first 3 ingredients. Pour boiling water over mixture, stir until shortening is dissolved. Add eggs. Mix warm water with yeast. Mix flour, one cup at a time, and beat well. Dough should be soft, not stiff. Cover and put in warm place to rise. Takes one hour or longer.
Beat eggs and add milk and seasonings. Grease a casserole and add	a layer of crumbs. Add a layer of oysters (1/2 pint). Repeat with another layer of crumbs and oysters (1/2 pint). Pour egg mixture over top. Add melted margarine, drizzled over top layer. Bake at 400° for 20 minutes or until done. Serves 4 to 6.
Heat 2 tablespoons butter. Add flour; cook without browning for 4 to 5 minutes. Add milk slowly, whisk until thick and smooth. Add sherry and set aside. Blanch spinach; pat dry and chop. Saute in 6 tablespoons butter for one minute. Add next 6 ingredients. Saute 5 more minutes. Stir in cheese until melted. Combine with sherry sauce. Place plastic wrap directly on sauce and refrigerate 2 to 4 hours. Preheat oven to 425°. Cut slit in salmon making pocket. Fill with sauce mixture and secure slot closed with toothpick. Place in shallow buttered baking dish. Squeeze lemon juice over. Sprinkle with bread crumbs. Drizzle with butter. Pour wine and water into bottom of pan; bake 10 to 12 minutes and garnish with parsley and lemon wedges. Serves 6 people.
Thoroughly mix all ingredients except the stuffing mix. Pour half of stuffing mix in buttered casserole dish. Pour squash mixture over this. Add remaining stuffing mix; dot with butter. Bake at 350° for about 40 minutes.
To cooked and drained hamburger, add taco mix and water. Simmer for 5 minutes. Place package of rolls on bottom and sides of pie pan. Crunch Doritos on bottom of rolls. Place hamburger mixture on top; followed by cheese. Top with crushed Doritos. Bake at 350° for 30 minutes; serve with sour cream and black olives on top.
Mix first 3 ingredients until crumbly and pat into a cookie sheet. Bake 20 minutes at 350°.
Beat egg whites; set aside. Cream butter and sugar; add egg yolks and beat well. Gradually add sifted flour and vanilla; beat for 3 minutes. Then add egg whites while beating and add nuts. Bake at 300° for 1 hour and 35 minutes in tube pan.
Butter casserole dish. Place alternate layers of potatoes, tuna, soup and peas. Crumble potato chips and sprinkle on top. Bake 20 minutes at 350°.
Cream butter and sugar until smooth. Beat in egg. Stir in other ingredients. Be sure to cut up candy bars into small pieces. Add to mixture. Mix well.
Mix egg yolks, water and chocolate. Spread 3 tablespoons over cooled oleo. Chill remainder. Combine sugar, cinnamon and cream. Beat until thick. Spread half over chocolate in pie shell. Combine remaining whipped cream with the chocolate mixture. Spread over whipped cream in pie shell. Chill at least 4 hours. Very good.
Preheat oven to 350°. Combine Bisquick and sugar in large mixing bowl. In a separate bowl, combine egg, orange peel, orange juice and oil. Add to Bisquick and beat with wooden spoon until mixture is smooth. Stir in wheat germ, 2/3 cup chocolate chips, raisins, cherries and nuts.
Boil chicken until tender. Save broth. Take chicken from bone and chop into bite-size pieces. Put into large bowl. Add onions, peppers, soups and gradually stir in broth. Line casserole with tortillas; cover with mixture. Repeat layers until full. Bake until lightly browned or sets, approximately 20 to 25 minutes. Remove from oven and sprinkle with grated cheese. Return to oven and cook until cheese melts.
Add beaten eggs to sugar, molasses and melted shortening. Add flour sifted with other dry ingredients and mix. Add hot water last. Bake at 350° about 40 minutes in greased pan.
Chop vegetables and cover with water. Add milk, ham and cheese sauce. Cover and simmer for 1 hour or until vegetables are tender.
Mix in bowl the chuck, rice, chopped green peppers, onion, celery, shredded cabbage, salt and pepper. Mix together and make into large meatballs. Place in baking dish or casserole. Pour tomato soup and water over it. Cover and bake for 1 1/2 hours at 350°.
Cook bacon and drain. Break into pieces. You can use ham or sausage. Cut cheese into halves and arrange on slightly buttered 9-inch pie pan. Beat eggs and milk together. Add chopped bacon. Pour over cheese and bake in 350° oven for 35 minutes. Let stand 5 minutes before cutting. Serves 4 to 6.