HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray a 9 x 13-inch pan with Pam. Line croutons on bottom. Top with 1/2 cup grated cheese. Brown sausage. Cut into pieces and drain. Beat eggs, milk, mustard and salt in small bowl. Pour over croutons and sausage. Refrigerate overnight. Before baking, dilute mushroom soup with 1/2 cup milk. Pour over mixture. Top with remaining cheese. Bake at 300° for 45 minutes. Top should be lightly browned and bubbly. Serves 6.
Combine flour, sugar, soda and salt in a large mixing bowl. Stir in carrots, raisins, coconut, pecans and pineapple. Make a well in center of mixture. Combine vegetable oil, vanilla and eggs. Add to flour mixture, stirring just until moistened. Place paper baking cups in muffin pans. Spoon batter into paper cups, filling 2/3 full. Bake at 350° for 25 minutes or until golden brown. Remove from pans immediately.
Melt margarine in large casserole dish. Mix milk, flour, sugar and egg. Pour over melted margarine. Top with fruit. Bake at 375° until golden brown.
Prepare instant pudding banana cream mix with milk according to package directions. Spread small amount on bottom of 1 1/2-quart casserole. Layer wafers, bananas and pudding to make 3 layers of each, ending with pudding. Beat egg whites until stiff but not dry; gradually add sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface. Bake at 425° for 5 minutes.
Mix all ingredients together in baking dish. Crush crackers and spread on top. Bake 30 minutes at 375°.
Cook cake as directed on box. Cool. Cut in half. Put half into bottom of punch bowl. Mix pudding as directed on box. Put 1 box of pudding on cake. Put 1 can strawberries on pudding. Put 1 carton Cool Whip on strawberries. Repeat with cake, pudding, strawberries and Cool Whip.
Steep tea in boiling water. Strain. Add spices, juice and peels. Add sugar. Let set for awhile. Remove spices and peels. Strain. Serve hot.
Parboil bell peppers (cut off tops and reserve edge flesh to dice) approximately 10 minutes. Cook rice. Mix meat, diced onion, diced bell pepper tops, tomatoes, cooked rice, egg and seasonings with hands (mush up good). Spoon into bell pepper shells and place in deep baking dish; cover with tomato sauce (diluted with 1/2 can water). Cover dish and bake at 350° for 1 1/2 hours. Uncover and bake 15 to 20 minutes longer.
Preheat oven to 400°. Slice potatoes 1/4-inch thick. In a 1 1/2-quart casserole, alternately layer potatoes and apples, ending with potatoes and sprinkling each layer with some	of sugar, allspice, butter and lemon juice. Bake for 20 minutes, or until nicely browned. Serves 8.
Thaw the Cool Whip, then mix together with the other ingredients. Let chill.
Cook broccoli according to package direction; drain well and set aside. Saute onions in butter until tender. Add soup, milk and cheese. Cook over medium heat stirring constantly until cheese is melted. Stir in rice and broccoli. Pour into a greased 2-quart shallow casserole. Bake at 350° for 30 minutes.
Dissolve gelatin in boiling water in a large saucepan. Add cranberry sauce and bring to a boil. Remove from heat and cool. Add remaining ingredients. Pour into mold (lightly greased with mayonnaise) and refrigerate.
Follow directions on box of cake mix. Bake at 350° for 30 minutes. With fork, punch holes in cake. Pour cream of coconut on cake. Mix condensed milk, crushed pineapple and lemon juice; spread over cake. Spread Cool Whip on top. Sprinkle coconut and nuts on top. Keep in fridge.
In a 2-quart bowl, mix soup, 1/2 cup cheese, pimiento, salt and mushrooms. Gradually stir in milk and potatoes. Put in greased, shallow 1 1/2-quart baking dish. Top with 1/4 cup cheese. Bake in a 350° (moderate) oven for 1 hour or until potatoes are tender. Makes 6 servings.
Mix first 4 ingredients with hamburger. Form into 24 meatballs. Cook in skillet 15 minutes, turning, until browned all over. Cook egg noodles until tender. Drain and put in 13 x 9-inch baking pan. Evenly cover noodles with meatball sauce and cover with Mozzarella cheese. Bake at 350° for 20 minutes.
Combine crumbs and melted butter; press into bottom of a 13 x 9 x 2-inch pan. Beat powdered sugar, cream cheese and the 1 cup butter 8 to 10 minutes (makes it fluffy). Add eggs; beat until fluffy. Spread over crust and arrange bananas over top; sprinkle with coconut. Spread dessert topping over all; sprinkle with nuts. Cover; chill several hours. Cut into squares. Garnish each serving with a candy cane and banana slices. Makes 12 servings.
Beat eggs. Blend sugar and flour. Stir in eggs. Add coconut and vanilla. Put in 2 (9-inch) greased pans and bake at 350° for 30 to 40 minutes, until coconut is brown and pie is firm.
Fill a 9 x 13-inch pan with apples, peeled, cored and sliced. Sprinkle with first 4 ingredients. Cover and bake at 400° about 15 to 20 minutes until apples are tender. While apples are baking, mix Bisquick, white and brown sugars and vanilla. Work in margarine until crumbly. When apples are tender, cover with topping. Bake another 15 minutes without foil cover.
This bread can be marked with a 5-tined fork symbolic of the five wounds of Jesus. It can also be eaten as a treat or with soup.
In large bowl, combine all the vegetables and pimento. In small bowl, combine remaining ingredients and stir until sugar is dissolved. Pour over vegetables and toss. Cover and refrigerate at least 24 hours, stirring occasionally. Makes 14 to 16 servings.
In large bowl mix flour, sugar, baking soda, salt, eggs and sour cream. In a saucepan, bring to a boil water, butter and cocoa. Add this to the flour mixture and mix well. Pour into a greased cake pan and bake at 350° for 35 to 40 minutes.
Add thyme or marjoram to hot charcoal. The herbed charcoal will lend a delicious flavor to a variety of meats, such as chicken or fish. Grill prepared meat and serve immediately.
Preheat oven to 425°. Line 5 custard cups with aluminum foil. Set on baking sheet. Cut fillets into long strips. On piece of waxed paper, combine crumbs, salt and pepper. Coat fish with crumbs. Dip in egg mixture. Coat again with crumbs. Lay flat on table. Spread fish with crab meat. Roll up each strip like a jelly roll. Secure with wooden picks. Place pat of butter or margarine in each cup. Place fish roll on top. Sprinkle with paprika. Dot with butter or margarine. Bake in a preheated oven for 20 minutes.
Beat egg whites with cream of tartar; add sugar, salt and coloring to form stiff peaks. Then add chips, chopped dried fruits or nuts. Put by teaspoons on foiled cookie sheets and place in preheated 375° oven. Turn oven off. Leave in oven 3 to 4 hours or overnight.
Fill a 5 gallon gumbo pot half full with water. Heat water, but don't boil. Add salt and pepper to taste. Salt and pepper chicken and fry in a small amount of oil. With fresh oil, fry half of the hot Italian sausage. Do the same for half of smoked sausage. (Save the other half of the sausage to be added to the gumbo later.) Save the oil in separate containers. It may be used later to add flavor to the gumbo. Pour a little of the chicken oil in your pot (not too much or it will be greasy). Add the veal, beef, ham, beef franks and sausage. Clean the crabs. Break them in half. Pull off the claws. Put the claws in the pot. Then lightly fry, almost saute, half of the crabs. Put the other half in the pot. (Tomato paste is optional. Traditionally it is not used. Add after crabs.) Let simmer for an hour to let flavors blend. Add more water if needed. Meat should float in water as in a soup. Add shrimp. Let cook for another half hour. Add oysters 10 minutes before serving. Add file immediately before serving, unless you plan to save some of the gumbo for later. If so, let everyone sprinkle the file in his or her bowl. Serve over rice with a mustard style mashed potato salad as a side dish.
Beat egg whites until frothy. Add applesauce and raisins; mix well. Combine oat bran, flour and cinnamon in bowl. Add applesauce mixture. Mix just until moistened. Fill greased muffin cups 2/3 full. Bake at 400° for 15 minutes until golden brown.
Break eggs into a shallow dish. Beat with fork lightly. Stir in salt, sugar and milk. Heat a little butter in a skillet. Dip bread slices into mixture, both sides. Brown both sides. Serve with syrup. Makes 10 to 12 servings.
Saute onion and celery in oleo or Pam. Cook at medium heat until onions are transparent; add soup and heat well. Remove from heat. Add cheeses and stir well. Add rest of ingredients except crackers. Spray a 9 x 13-inch pan with nonstick spray. Pour mixture in pan, then put crackers on top and dot with oleo. Bake at 350° in preheated oven for 30 minutes.
Preheat oven to 325°. Combine all ingredients except raisins. Mix well. Bake in lightly greased 13 x 9-inch baking pan for 20 to 25 minutes, stirring occasionally. Stir in raisins. Spread mixture onto ungreased cookie sheet. Cool. Store in a cool, dry place or in refrigerator. Makes about 6 cups.
Brown hamburger and season with diced onions or onion salt. Add soup and corn. Simmer potatoes until done and add to mixture. Real good on mashed potatoes.
Combine cream cheese and salsa in a pan over medium heat. Stir until cream cheese is melted. Once cream cheese is melted, add can of chili. Stir until mixture is warm and serve with chips.
Saute onion in half the butter over low heat. Melt rest of the butter in top of double boiler and blend in the flour. Stir in the onion and add 1 quart milk, stirring constantly. Add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. Add the pint of milk and stir well. Remove from heat and add wine. Serve in soup bowls which have been heated, top with a dollop of cream and garnish with parsley sprigs or a sprinkle of paprika. Serve with crackers. Yields 6 to 8 servings.
Combine sour cream, soup broth and chilies. Heat and stir until smooth and well blended. To soften tortillas, heat a small amount of reserved	chicken broth in a skillet. Place tortillas, one at a time, in broth for a few seconds. Remove and drain. After draining, place tortillas one at time into soup mixture. Lift tortillas out	of soup and place 3 tablespoons chicken and 2 to	3 tablespoons cheese in the center of each tortilla. Roll up and place, seam side down, in 2-quart baking dish.	Pour remaining sauce over. Sprinkle cheese on top. Bake at 350° for 30 to 40 minutes.
Cook hamburg in large frying pan. Drain fat. Saute garlic, green pepper and onion. Add tomato, chili sauce, seasonings and a little water for the right consistency. Cook macaroni and add to hamburg mixture. Put into a 1 1/2-quart casserole. Sprinkle cheese on top and cook in a 325° oven until cheese melts.
Add water and butter to soups; heat until butter melts. Add rice. Pour half in a 13 x 9-inch pan. Put chicken on top, then pour rest of liquid on top. Bake at 325° for 1 to 2 hours.
Preheat oven to 350°. Wash scallops thoroughly. Place in colander to drain, then put into a medium bowl. Sprinkle Goya seasoning over scallops and mix by hand to distribute it evenly. Cut the bacon strips in half. Beat eggs well in small bowl. Put bread crumbs in another bowl. Wrap half a bacon strip around each scallop. Then dip in egg, and shake off excess. Roll in crumbs and place in shallow casserole. Cut butter into bits and distribute evenly over scallops. Bake uncovered for 20 minutes. Then run casserole under broiler for 5 to 7 minutes until bacon is golden-crisp.
Heat oven to 350°. Grease and flour rectangular pan, 13 x 9 x 2-inches. Mix brown sugar, nuts and cinnamon; set aside. Mix cake mix, water, eggs, pumpkin, flour, oil and baking soda in large bowl on low speed, scraping bowl constantly about 30 seconds. Then beat on medium speed until completely mixed. Spread half of the batter in cake pan and sprinkle with half of brown sugar mixture. Bake about 35 to 40 minutes or until wooden toothpick inserted in center of cake comes out clean. Can be served alone or with Cool Whip or ice cream.
Sift first 5 ingredients together. Stir in milk and shortening. Mix until smooth. Spread into greased pan. Mix together brown sugar and 4 tablespoons cocoa; sprinkle over mixture in pan. Pour 1 1/2 cups hot water over all and bake at 350° for 40 to 45 minutes. Good with ice cream.
Grease oblong cake pan. Sprinkle nuts and then coconut on bottom. Prepare cake mix as instructed on box. Melt margarine and then mix into cream cheese. Stir in powdered sugar. Pour cake mix over nuts and coconut. Then dribble cream cheese and sugar on top. Bake at 350° for 40 to 45 minutes. Put Cool Whip on top as you serve.
Spray baking dish with Pam (9 x 13-inch) and flour. Spread on bottom coconut and pecans. Mix cake mix according to directions and pour over coconut and pecans. Mix oleo, Philly cream cheese and powdered sugar. Spoon over cake mix. Bake at 350° for 30 to 45 minute or until you pull out a clean toothpick as you are testing. Serve out of baking dish. Looks like and earthquake, but delicious!
In small saucepan, combine cocoa, cornstarch and sugar. Stir in hot water and cook over medium heat, stirring constantly until clear, thick and smooth. Add vanilla and butter. Serve warm over pound cake. Makes 1 3/4 cups.
Wash meat in cold water. Cover pan with Reynolds Wrap. Place brisket in pan, fat side up. Cover with celery and onion. Sprinkle paprika on top until brisket is red in color. Seal in Reynolds Wrap. Pour 1 cup water in bottom of pan. Bake at 250° for about 4 hours.
Trim pork of all fat. Place in a large saucepan with onion and chicken broth. Bring to a boil; reduce heat and simmer for 2 to 2 1/2 hours or until meat is tender. Refrigerate and skim off any congealed fat. Add remaining ingredients. Bring to a boil over medium heat. Simmer 15 to 20 minutes. Serve with jalapeno cornbread wedges.
Mix oats and water; let stand until cool. Stir together next 4 ingredients. In large bowl, stir margarine and sugar until blended; add eggs and vanilla. Mix well; add flour and mix thoroughly. Stir in oatmeal. Pour into ungreased 9 x 9 x 2-inch baking pan. Bake in 350° moderate oven 45 minutes or until cake springs back when touched. Spread with Quick Topping while cake is warm.
Make jello according to package instructions; mix with other ingredients. Put in 2 gallon Tupperware bucket with cover. Place in deep freeze, stirring occasionally, until slushy, about a day.
Dump and mix. Bake in 300° oven until a toothpick comes out clean. Please do not overbake this original recipe.
Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add potatoes, apple and onion. Saute 5 minutes. Add brown sugar, allspice and apple juice; cook, stirring constantly, for 5 minutes or until potato is tender. Serve immediately.
Bake cornbread and crumble. Mix tomatoes, green onions, celery, bell pepper and pickles. Set aside. Mix mayonnaise and pickle juice. Layer cornbread, vegetables and mayonnaise in large bowl.
Heat oven to 350°. Heat bread according to package directions; split loaf lengthwise. Place loaf halves, split side up on cookie sheet. To assemble, sandwich layer each half evenly with tomato, basil, cheese and bacon. Bake 6 to 8 minutes or until cheese is melted.
Slowly add cranberry juice to sugar; stir until sugar dissolves. Add pineapple-grapefruit juice; chill. Pour into punch bowl. Add the chilled ginger ale. Yield: About 32 punch cup servings.
Clear Soups: Crisp whole wheat crackers, cheese pastry, cheese-spread toast strips.
Melt chocolate and butter; let stand in pan 5 minutes. Combine sugar, yolks and Bailey's and blend in chocolate mixture. Whip cream and fold into chocolate mixture. Beat egg whites to soft peaks and fold into chocolate mixture. Spoon into serving dish and chill. Garnish with shaved chocolate, if desired. Serves 8 to 10.
Cook sugar, margarine, cocoa and milk until well blended and begins to thicken. Cook for 1 minute after it starts to boil. Remove from heat; add vanilla and peanut butter. Mix well. Add oats; blend well. Work fast, as this mixture hardens fast. Drop mixture by teaspoon onto waxed paper. Yields approximately 4 dozen.
Combine ingredients in a saucepan; heat to simmering. Simmer 2 to 3 minutes.
Combine first 7 ingredients at medium speed until blended. Reserve 1 cup of batter. Spread remaining batter into a greased 9 x 13-inch pan. Bake for 12 to 15 minutes, until lightly browned. Cool 10 minutes. Melt caramels with milk in a heavy saucepan on low heat, stirring constantly until smooth.
Chip pecans and dates. Add flour, sugar, baking powder and pinch of salt, then add eggs and vanilla; mix thoroughly. Bake in greased and floured tube pan 1 hour at 350° or until done.
Cook whole potatoes with peelings. When soft (sharp knife will go through), drain and peel. Slice round and thin; add salt and pepper to taste. Add parsley and sliced eggs. Add enough oil until it doesn't look dry. Add vinegar and mustard. Dissolve a bouillon cube in water. Add this last. Mix all together.
Cream butter and sugars. Add molasses, salt, cinnamon, vanilla and eggs to creamed mixture. Beat to blend. Add remaining ingredients. Press cookies flat, approximately 1 1/2 inches across. Bake for 15 minutes at 350°. Makes 8 dozen.
Add cake mix, sour cream, eggs and liqueur. Mix together. Add slowly the chocolate chips and almond brickle. Bake at 350° for 55 minutes to 1 hour in Bundt pan. Cool on wire rack 10 minutes in pan, then cool out of pan on wire rack. Top with whip cream, if desired.
Mix together. Drop spoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes, until light brown.
Place chicken, skin side up in 8 x 12-inch baking dish. Mix remaining ingredients well; pour over chicken. Top with remaining stuffing. Bake at 350° for 1 hour. Yield: 6 to 8 servings.
Mix all ingredients except Ginger ale. Add it right before your going to serve. Makes 4 gallons.
Preheat oven to 350°. Combine sugar, water, corn syrup, cinnamon, cloves and ginger in a saucepan. Place over moderate heat and stir until sugar is dissolved. Remove from heat; add margarine and stir until cool. Dissolve baking soda in 1 tablespoon water and add to mixture. Add flour gradually and work until dough is firm. Form cookies using a mold or roll and use cookie cutters. Bake on a cookie sheet at 350° for 12 to 15 minutes.
Steep tea bags in boiling water about 5 minutes. Discard tea bags. Add remaining ingredients. Serve over ice. Yield: 1 gallon.
Boil broccoli until tender; drain. Place cooked broccoli in bottom of 13 x 9-inch pan. Boil chicken until cooked; drain. Place chicken on top of broccoli. Mix soup and mayonnaise together. Spread over top of chicken. Sprinkle cheese over soup mixture. Mix melted butter and bread crumbs. Sprinkle over all. Bake in 350° oven for about 30 minutes.
Mix last four ingredients; stir in potatoes. Top with potato chips, if desired. Bake at 375° for 45 to 60 minutes in a 9 x 13-inch dish.
Mix first seven ingredients in a large mixing bowl. Mix brown sugar, oil and water together and pour over dry ingredients. Mix to coat evenly.
In a 3-quart slow cooker, combine the first 10 ingredients. Cover and cook on low for 5 to 6 hours or until meat is tender. Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once. Serve over rice, if desired. Sprinkle with raisins and coconut. Yield: 8 servings.
Cream margarine and sugar with electric mixer. Add unbeaten eggs, one at a time; beat after each addition. Mix dry ingredients and add alternately with sour cream. Add flavoring.
Preheat oven to 350°. Mix all ingredients together. Bake 30 minutes or until golden brown.
Mix together. Shape in loaf and bake 1 1/4 hours in 350 degree oven.
Boil sweet potatoes until tender. Drain and peel. Mash and beat well, adding all ingredients and enough cream to make mixture light and fluffy. Pour into casserole and press sausages into surface. Bake at 400° about 15 minutes or until sausages are brown. Reduce heat to 350° and cook 10 minutes more. Serves 6.
Preheat oven to 350°. Spray a 9 x 13-inch pan with nonstick cooking spray.
Mix flour and sugar together. Add unbeaten eggs, melted butter, nutmeg, cinnamon and vanilla. Stir in chopped apples. Pour filling into unbaked pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake for 30 minutes.
Mix oleo, sugar and milk until smooth. Add nuts; shape into balls. Chill! Melt chocolate and paraffin in double boiler. Dip balls into mixture and place on tray to set!
Mix all ingredients by hand mixer. Spoon mixture into 3 (8 x 8 x 2-inch) greased and floured cake pans. Bake at 350° for 20 to 25 minutes or until done in center. Do not overbake. Cool completely before frosting.
Melt the butter; add brown sugar. Add egg and vanilla. Add dry ingredients; mix. Add nuts. Sprinkle chocolate chips on top. Bake at 350° for 20 to 25 minutes in an 8 x 8-inch pan.
Mix all ingredients together. Put into a baked pie shell. Cover with whipped topping. Sprinkle coconut over filling and add any desirable decoration. So easy...so good!
Mix sugar and corn syrup, then microwave on High for 4 minutes. Mix in peanuts and microwave on High for 3 to 5 minutes more. Mix in butter and vanilla and microwave 1 minute more. Remove from microwave and stir in baking soda (it will be foamy). Carefully pour hot brittle onto cookie sheet (let a grownup do this). Spread brittle and let cool. Break into pieces.
In small saucepan, combine brown sugar and 4 tablespoons butter; melt, stirring to combine. Spread on bottom of cake pan, 9 inches round by 3 inches deep. Arrange peaches over brown sugar in concentric circles.
In a large soup kettle, combine the first five ingredients and simmer 2 hours. Remove bone from stock and cut off meat. Return meat to the kettle.
Combine oats, coconut, pecans, wheat germ, cinnamon and nutmeg in bowl; mix well. Add honey and oil; mix well. Spread in 2 (10 x 15-inch) baking pans. Bake at 350° for 18 minutes or until golden brown. Add raisins and mix well. Store in airtight container in refrigerator. Makes about 7 cups.
Butter casserole dish. Crumble 1/2 box crackers. Cut 1/2 stick margarine in small pieces and place evenly over crackers. Layer chicken and chestnuts over crackers.
Mix ingredients well. Pour into a tube pan and bake in a 350° oven for 30 to 35 minutes.
Spread cream cheese in bottom of shallow dish.	Spread tuna over cream cheese.	Pour cocktail sauce over tuna.	Spread on your favorite crackers.
Mix and do by each step listed in order. Set until it starts to gel. Fold in 1 cup of whipped cream.
Roll mixture of beef, egg, crumbs, salt, pepper and onion into little balls.
Preheat oven to 350°. Mix together sugar, brown sugar, butter, vanilla and eggs and beat together for 4 minutes. Sift together flour, salt and baking soda into sugar mixture and mix well. Add chocolate chips and stir into mixture until well blended. Use an ice cream scoop or large spoon to place dough onto ungreased cookie sheet. Cook for 8 to 10 minutes. Makes 2 to 2 1/2 dozen large cookies.
In oblong baking dish, add milk, eggs, pepper and cheese. Mix well and add cooked macaroni. Sprinkle a small amount of black pepper over top and bake in 350° oven until cheese and mixture are done.
I put green onions, radishes, cucumbers and bell pepper in food chopper. Add sour cream and Miracle Whip.
Scrub potatoes. Dry well. Do not peel. Line baking pan with foil and spray. Cut potatoes into 6 wedges. Place potatoes, skin side down, and spray lightly with cooking spray. Sprinkle with Recipe Secret onion soup mix or your favorite spices. Bake at 400° until fork-tender, about 25 minutes.
Combine in a 1-quart bowl and beat on 3/4 speed until stiff. If no beater is available, a fork may be used, with the ingredients on a pie plate. This takes about 20 minutes or until the fork will stand upright in the piled up frosting. Will frost a 2 layer cake and should be eaten the same day it is made.
Combine chicken, egg and celery; mix in remaining ingredients, plus a dash of salt and pepper. Chill.
Beat together oil, eggs, sugar and vanilla. Then add zucchini and dry ingredients. Stir in pineapple, raisins and nuts. Pour in two greased and floured loaf pans. Bake 1 hour at 350°.