HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet brown sausage; drain well and set aside. In a large bowl, mix milk, eggs, dry mustard, salt and pepper. Mix well; then add onion, green chilies, sausage and bread. Pour into well-greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes, until a knife inserted in center comes out clean. Can be mixed up the night before and stored in the refrigerator. The next morning let sit at room temperature for 15 minutes before baking.
Brown beef. Add all ingredients, except potatoes, carrots and beans. Simmer for 45 minutes. Add carrots and cook for 10 minutes. Add potatoes and cook for 10 minutes. Add the beans in the last 10 minutes of cooking time.
Dissolve the gelatin and salt in 2 cups boiling water. Stir in the cold water and vinegar. Chill until mixture is slightly thickened. Fold in the lettuce and green onion. Pour into 5-cup ring mold. Chill until firm, about 3 hours. Makes 6 to 8 servings. If desired, fill the center with tuna salad.
Chop carrots with medium blade in food chopper. Cook until done. Run other ingredients through chopper. Cook with spices for 15 minutes. Can in pint jars.
Cook chicken with seasoning, reserve broth; cut in bite size. Saute celery, onion and green pepper in butter. Cook spaghetti in broth; drain excess broth; mix chicken, spaghetti and vegetables; add soup, cheese and pimento. Place in buttered dish. Top with grated cheese. Bake at 350° for 30 to 40 minutes. Freezes well.
Preheat oven to 350°. Break spaghetti in half. Cook according to package directions; drain. In medium saucepan, cook bacon until crisp. Blend in soup. Add zucchini and milk. Cook until zucchini is tender. Stir in Mozzarella, then add spaghetti and chicken. Pour mixture into 2 1/2-quart casserole. Sprinkle with Parmesan cheese. Bake 40 minutes.
Brown sausage with chopped onion. Prepare fine noodles (cook and drain) with 1 teaspoon seasoned salt. Heat and blend chicken soup, milk and shredded cheese. Combine all the ingredients. Top with buttered bread crumbs. Put in 9 x 13-inch pan. Bake at 350° for 40 minutes.
Scald milk on top of double boiler. Mix sugar, salt and cornstarch together and slowly stir into hot milk. Continue to cook, stirring constantly, until the mixture thickens. Cover and continue to cook for 15 or 20 minutes or until no raw, starchy taste remains. Beat egg and pour blanc mange into it. Add vanilla and beat well. Chill. Serve with hot chocolate sauce.
Melt together the chocolate and butter. Mix at high speed eggs, sugar and flour, then add vanilla and pecans. Fold in chocolate mixture. Bake in greased pie pan at 350° for about 40 to 45 minutes.
Layer in order given. Cover and refrigerate 24 hours or overnight. Toss when ready to serve.
Just sprinkle nutmeg on the roast along with the salt and pepper. Start out with a small amount to see if family likes it with the nutmeg.
Combine coffee, water and sugar and cook 8 min. over medium (do not boil).
Preheat oven to 350°. Grease and dust 9 x 1 1/4-inch pie pan. Reserve 1 2/3 cup cake mix. Beat remaining mix with water, oil and eggs in	medium	bowl at low speed, scraping constantly 30	seconds. Beat	on medium 2 minutes. Spread in pie pan and bake 30 to 35 minutes. Cool completely.
Mix all ingredients. Pour into unbaked pie shell. Bake at 375° for 40 to 45 minutes. Should be dark golden brown.
Dredge strips in flour, salt and pepper. Fry in Crisco or butter until browned. Place in 13 x 9-inch baking dish. Melt 1 stick of margarine. Add garlic and pour over strips. Pour in broth. Sprinkle with salt, pepper, garlic powder and parsley. Bake at 350° for 1 hour. Serve over noodles.
Core apples and place in 9-inch glass baking dish. Mix all other ingredients except 1/4 cup honey. Pour this mixture over apples. Pour remaining honey over all. Microwave 3 to 5 minutes or until tender.
Drain green peas. Add	mayonnaise and remaining ingredients. Chill for 1 hour.
Roll steak in extra flour and brown in butter or margarine. Stir in soup mix. Add consomme. Blend 2 tablespoons flour (or more if needed) with sour cream and add to meat mixture, stirring until thickened. Simmer for 1 hour. Serve over rice or noodles. Serves 4 to 6.
Combine sugar, cornstarch and salt. Add water and peaches. Bring to a boil and boil for 1 minute. Cool and add lemon juice.
Combine all ingredients and place in a 2 quart baking dish. Then bake at 350 for 30-35 minutes. Crumble crackers over top. Bake 5 minutes.
Preheat oven to 400°. Combine spinach, cream cheese, Parmesan and soup mix. Let stand 15 minutes. Lightly coat a baking sheet with cooking spray. Unroll dough. Press perforations to seal. Spoon and spread filling evenly over dough to within 1/2-inch of edge. Place on prepared baking sheet. Bake until golden, about 15 minutes. Remove; place on wire rack and cool slightly. Serve warm.
Heat cauliflower thoroughly. Brown crumbs in butter; add paprika and sprinkle mixture over hot cauliflower.
Melt cheese in double boiler, stirring frequently. Add everything else and simmer for 30 min. May freeze and refreeze.
Melt butter and chocolate in top of double boiler; cool slightly. Beat in remaining ingredients by hand. Pour into greased 8 x 12-inch pan. Bake at 350° until set or about 30 minutes. Makes 12 servings. Preparation Time: 0:45.
Beat egg and sugar together. Dissolve yeast in warm water and add to egg and sugar. Add salt and 4 cups of flour. Stir with spoon. Add melted butter and stir. Add 3 cups of flour. Knead well. Let rise until size has doubled. Shape into rolls and let rolls rise about an hour. Bake at 350° for 15 minutes. Dough can be kept in refrigerator.
Boil the raisins in the 2 cups water for 10 minutes. Add the butter or margarine; let this mixture cool. Blend the flour, soda, salt, sugar, cinnamon and nutmeg together in a saucepan. Fold in the cooled raisin mixture with the blended spices and flour. Grease a 10 x 10 x 2-inch baking pan. Preheat oven to 350°. Bake for 36 minutes.
Take 1 pkg. pastry shells & cut on perforated lines. Lay flat on cookie sheet. Boil chicken until done. Cut into bite size pieces. Lay chicken on shells. Sprinkle with cheese & soup mix that is mixed with enough milk to make thick creamy mix. Cover with another shell. Cook until golden brown at 350°. Remove and cover with cheese and sour cream. Replace in oven until cheese is melted. Makes 2 servings.
Peel and finely chop onion and garlic. Heat 2 tablespoons of oil in a saucepan and fry onion and garlic until soft. Peel, seed and chop tomatoes. Add to pan with 1/2 teaspoon basil and salt and pepper to taste. Cover and cook for 30 to 35 minutes, stirring occasionally.
Beat eggs and add sugar and flour. Stir in the corn, butter and milk. Pour into a buttered casserole dish. Bake at 350° for 35 minutes or longer. (Test for doneness with a toothpick.)
Cream butter, cream cheese and brown sugar until fluffy. Add egg and vanilla; beat well. Combine salt, baking powder, baking soda and flour. Stir in flour mixture until smooth. Add TV chocolate chips and pecans. Drop by teaspoons about 1 1/2 inches apart on lightly greased baking sheet. Bake in 350° oven for 12 to 15 minutes until lightly browned. Makes about 3 dozen.
Cook this mixture to soft ball 238°. Remove from heat and add 2 tbsp. of butter and 1 c. nuts. Beat until creamy and pour into shallow dish. Cut into blocks when cool.
Mix in order given. Roll into 1 inch balls. Place on ungreased baking sheet. Bake at 350° until set but not brown. While warm, roll in powdered sugar; cool. Roll in powdered sugar again.
Combine first 4 ingredients and blend well. Add egg whites and blend well. Combine remaining ingredients in another bowl, then mix all together. Pour batter into an 8-inch square pan, coated with Pam. Bake at 350° for 23 minutes. Cool and sprinkle with powdered sugar. Cut into 12 servings.
Mix the first 5 ingredients together, then mix in order the oil, milk, eggs and corn. Mix all together. Cook in Pyrex 9 x 9-inch dish in a 450° oven until lightly browned on top.
Mix together all ingredients except biscuits; pour into baking pan. Top with can of biscuits; press biscuits flat, then put on top of pie covering entire pie. Bake at 375° for 45 minutes.
Mix together and bake at 350° for 1 hour in tube pan. Can also bake in a 9 x 13-inch pan for approximately 35 minutes.
Remove	all sinew from venison. Cut into bite sizes. Apply salt, pepper and flour, then fry. After frying, take grease venison is fried in. Add McCormick beef stroganoff mix (after mixing with water), then add the venison to gravy. Cover and simmer for 1 1/2 hours. Serve over white rice. Add the sour cream as preferred. (Two pounds of round steak with sinew removed may be substituted for tenders.)
Mix children and dogs well together. Sprinkle the field with flowers. Spread over all a deep blue sky and bake in the sun. When brown, set away to cool in the bath tub.
Put the 1/2 cup milk into a large cup and then add 1 scoop chocolate ice cream. Mix until the ice cream is melted. If you want to, ask Mom if you can use the blender or put it in a large bowl and use an eggbeater. After it is mixed, add the rest of the ice cream and add the malt. Mix until foamy.
Rinse salmon fillet and pat dry. Place fillet, skin side down, on a piece of heavy-duty aluminum foil placed in 10 to 15-inch pan. With scissors, cut foil around fish; discard the rim.
Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in large amount boiling salted water until tender; drain, rinse. Combine remaining ingredients except Mozzarella. Place half the noodles in 13 x 9-inch pan. Spread with half the cottage cheese filling. Add of Mozzarella and half meat sauce. Repeat layers. Bake at 375° for 30 minutes.
Take cranberries and grind them up. Add sugar and can crushed pineapple. Take celery and cut up in small pieces. Add celery and nuts to cranberries. Prepare jello as directed and then pour over cranberries; mix good. Put in refrigerator until set.
Marinate for 2 hours or overnight in long low bowl. Marinade is simply 1 (8 ounce) bottle of red wine vinegar or South Seas salad dressing.
Take 1 head of cabbage or as much as you want to eat, chop into a Corning or microwave dish. Cover and place in microwave. Cook on High for 2 to 3 minutes. Stir cabbage and cook on High for additional 1 to 2 minutes or until it suits you. Season to taste and add a couple of pats of butter or margarine. Let sit while you finish cooking rest of your dinner.
In large mixing bowl, toss together the potatoes, 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon onion salt. Press into the bottom and up sides of a greased 1-quart shallow baking dish. Bake in a 350° oven for 20 minutes.
In a 3 quart oblong baking dish combine soup, milk, thyme and pepper. Stir in cooked veggies and chicken.
Take a bowl. Then when they are soft put the grave and meat bloul in Then let it sit far awile and then eat it.
Combine broccoli, onion and chicken broth. Simmer 10 minutes. Pour in blender; mix until smooth. Melt butter in pan and add flour, half and half, salt and pepper. Stir in broccoli mixture. Cook about 45 minutes.
Chill the cans of juice, if possible. Mix all ingredients in punch bowl and stir. Ice may be used in glass.
Make into medium balls and roll in sugar mixture (4 tablespoons sugar and 3 teaspoons of cinnamon). Grease cookie sheet. Bake in preheated oven at 375° for 12 to 15 minutes or 400° for 8 to 10 minutes.
Skin, debone and cook chicken breasts. Shred into bite-sized pieces and set-aside. Tear lettuce into bite sized pieces. Toss all ingredients together except noodles.
Combine well beaten eggs, condensed milk, vanilla and salt. Gently beat in milk. Fold in whipped cream. Sprinkle with nutmeg. Float ice cream block to keep cold.
Preheat oven to 350°. Grease and flour Bundt pan. Cream together the butter and sugar; add remaining ingredients. Pour the batter into the greased Bundt pan and bake for 1 to 1 1/2 hours or knife inserted in center of cake comes out clean.
Process the oil and garlic in food processor or blender. Store in a covered jar in refrigerator. Grate the cheese over salad. Pour vinegar and oil mixture over salad as desired. Salt and pepper to taste.
In medium bowl, combine all except parsley; mix thoroughly. Put in refrigerator 15 minutes. Shape into ball; roll in parsley. Coat well. Refrigerate 20 minutes more.
Bake at 350° for about 45 minutes. Makes 2 loaves, different and very good.
Boil potatoes and drain. Add milk and grated corned beef; mash. Fry in patties.
Mix first 4 ingredients and bring to a boil. Cover and boil 3 minutes. Remove cover and boil at 250° or until a hard ball stage, then add butter and peanuts. Cook slowly to 300° or a hard crack stage. Add vanilla and soda to mixture quickly. Pour into greased pan or platter. Let stand one minute (or until like a pancake which will turn out clean). Yields 2 pounds.
Spray a Bundt pan with nonstick vegetable spray. Place rolls in pan. Mix dry pudding, brown sugar and pecans. Pour over rolls until covered. Pour melted butter over top. Leave out overnight to rise. In the morning, bake for 30 minutes at 350°.
Mix bran and boiling water. Add sugar, eggs and oil. Add dry ingredients alternately with buttermilk. Pour into papered muffin tins and bake at 400 degrees for 15 to 20 minutes. Batter will keep six weeks in refrigerator (tightly covered). Makes 6-8 dozen.
Blanch peaches in boiling water. Peel, slice and cool. Bring sugar and water to a boil; add brandy. Pour over peaches and let sit for 24 hours or longer. Delicious.
Heat oven to 350°. Combine brown sugar, granulated sugar and Crisco in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs; beat in peanut butter, corn syrup, baking soda and vanilla. Stir in oats and chocolate chips with spoon. Fill ice cream scoop that holds 1/4 cup with dough (or use 1/4 cup measure). Level with knife (or form dough into 2-inch balls). Drop 3 inches apart onto ungreased baking sheet. Bake at 350° for 11 minutes or until just beginning to brown. Cool on baking sheet 5 minutes before removing to cooling rack. Yields 2 1/2 dozen cookies.
In a large bowl, mix apples, brown sugar, cinnamon and salt until apples are coated. Place mixture in a 10 x 10 pan and put Crunch evenly on top.
Place apples in bowl and toss with sugar. In a large mixing bowl beat eggs, oil and vanilla. Combine flour, soda, cinnamon and salt in bowl. Add flour mixture alternately with apples to egg mixture. Beat until mixed. Stir in nuts. Pour into greased and floured tube pan. Bake at 350° for 45 minutes. Test for doneness. Cool in pan 15 minutes.
Mix together dry ingredients and then put together in large Ziploc bag with potatoes. Shake until potatoes are coated. Melt 1/2 cup butter. Drizzle over potatoes. Bake at 375° for 1 hour. Turn after 30 minutes.
Cream sugar and shortening. Add eggs, beating well. Add mashed bananas; beat until light and fluffy. Add flour and nuts, mixing well. Pour into greased loaf pan. Bake at 350° for 45 minutes or until done.
Cut up cauliflower and onions. Fry bacon crisp; add to cauliflower and onions. Add Cheddar cheese. Mix Miracle Whip, sugar and milk. Pour over cauliflower and mix. Set in refrigerator.
Break bread into cubes. Set aside - Beat eggs, milk, sugar and vanilla together. Stir in bread cubes. Add raisins and stir. Pour into well-greased baking dish. Bake at 325 degrees until done.
Cook squash in small amount of water; should be about 3 cups when done. Mash coarsely and add rest of ingredients. Pour into buttered casserole dish. Sprinkle top with crumbs and grated cheese. Bake at 325° to 350° for 35 to 40 minutes.
Cook asparagus and drain well. Butter a 1 1/2-quart casserole dish. Put onion in and saute onions with the mushrooms. Remove from heat. Put ham in skillet. Grate cheese and add to skillet. Mix rest of ingredients. Add and mix it all very well. Add asparagus and mix lightly. Line sides of casserole with toast. Cover with mixture. Sprinkle with cheese and some remaining bread crumbs. Broil 5-inches from heat for 10 minutes or until cheese is melted and browned.
Mix 1 cup boiling water, cereal, margarine, salt, sugar and eggs; cool. Dissolve yeast in 1 cup warm water. Add yeast mixture to cereal mixture. Stir well. Add eggs and enough flour to make soft dough. Refrigerate overnight. Make rolls into desired shape; let rise until double in size. Bake at 400° until brown.
Cream butter, vanilla and sugar together until fluffy; add salt and flour, sifted together. Add pecans; mix well. Shape into 1-inch balls. Place on ungreased cookie sheet. Bake at 325° for 20 minutes. Cool and roll in confectioners sugar. Yields 50 cookies.
Put flour in shallow pan; add salt, baking powder, sugar and spices. Rub in butter with fingertips. Add the well beaten egg and milk and stir thoroughly. Toss on floured board. Roll to 1/4-inch thickness. Shape, fry and drain.
Cut all fat from chops and brown on both sides. In a small bowl, mix soup, Worcestershire sauce and ketchup. In an ovenware dish, place 2 or 3 browned chops, a large dollop of sauce and top with onion slice. Repeat until all ingredients are used. Bake, covered, 1 hour at 350°. Serves 4 to 6.
In large bowl, combine all ingredients except eggs. Beat eggs well and add to mixture. Blend and bake in shallow baking dish (drizzle with honey before baking). Bake at 375° for 50 to 60 minutes.
Mix butter, flour, vanilla and 5 tablespoons sugar. Roll small amount of dough into a thumb-like shape. Bake at 350° for 15 to 20 minutes. In a separate bowl, mix 1 teaspoon cinnamon and 1 cup sugar. Let cinnamon thumbs cool slightly, then roll in cinnamon/sugar mixture.
Grease a shallow pan and set aside. Fill sink half full of cold water. Ina saucepan, combine sugar, milk, cocoa and syrup. Cook while stirring over medium-high heat. Boil until soft ball stage or 234°. Remove saucepan from heat, add butter and vanilla and place in sink of water. Cool slightly, then beat well until mixture thickens and loses its glossy shine. Pour quickly into greased pan. Sprinkle with nuts, if desired. Cut when cool.
Cream the cream cheese until soft. Add peanut butter, sugar and Cool Whip. Mix well. Put in plain or chocolate graham cracker crust. Swirl with thin lines of chocolate syrup on top. Chill about 1 hour. Keep refrigerated.
Saute celery and onion in margarine. Cook rice according to package directions. Combine all ingredients and put in casserole. Top with grated cheese. Bake in 350° oven for 30 minutes. Serves 7 to 8.
Brown ground beef and drain. Mix all ingredients with ground beef. Bake in 350° oven for 20 to 30 minutes.
Butter 9 x 13-inch baking pan. Place drained bacon and sausage along with croutons in the pan. Mix eggs, milk and mushroom soup; pour over croutons and meat. Top casserole with shredded cheese and bake at 350° for about 30 minutes or until eggs are firm and cheese is bubbly.
Combine all ingredients, except chips, in greased casserole. Top with crushed chips. Bake at 350° for 1 hour.
Saute chicken breasts in oil until browned. Add dill, salt, pepper and vegetables. Reduce heat; cover and simmer 45 minutes.
Stew all the ingredients until tender. Simmer until tomatoes are softened. Put through a food mill. To juice, add 1 teaspoon salt and 1 tablespoon sugar per quart. Put in quart jars. Process 20 minutes. The next thing to V-8 juice and costs a lot less. Serve well chilled.
Dissolve Jell-O in 2 cups boiling water. Add 1 cup cold water, pour into 9 x 13-inch pan. Add drained pineapple. Cover with marshmallows. Chill until set. In a saucepan combine beaten egg, sugar, cornstarch and 1 cup pineapple juice (can add water to make 1 cup, if not enough juice). Cook over medium heat until thick. Cool. Spread over Jell-O mixture. Mix Cool Whip and cream cheese. Spread over top of mixture and chill. Sprinkle 1 cup Cheddar cheese on top of Cool Whip and cream cheese mixture, if desired. Chill and serve, cut into squares.
Combine chicken, celery, grapes, almonds, parsley, salt and mayonnaise; mix well. Serve on lettuce, avocado half or in scooped out tomato or pineapple half. Garnish with olives and chicken slices.
In a saucepan, cook asparagus in small amount of water until tender, drain and set aside. In a medium pan mix cornstarch and 2 tablespoons milk. Add butter, salt and pepper and remaining milk. Cook and stir over medium heat until thick and bubbly. Add parsley, ham, eggs, cheese and asparagus. Cook and stir over low heat until ham is warmed and cheese is melted. Serve on toast or biscuits. Makes 4 to 6 servings.
Combine all ingredients except chops; mix well. Place the chops in a shallow baking dish and pour marinade over them. Cover and refrigerate overnight. Remove the chops from the marinade; boil 5 inches from the heat 4 to 5 minutes per side. (These can be pan-fried also.)
Melt butter; add cocoa, Karo and salt. Mix sugar and milk; add to butter and cocoa. Mix well and cook to soft ball stage when tried in cold water. Let cool. Add nuts, if desired. Add 1 teaspoon vanilla. Work with hands if necessary. Shape into roll and slice.
Mix dry cake mix, 1 egg and melted margarine and press into a buttered 9 x 13-inch baking pan. Top with pecans and chocolate chips. Mix confectioners sugar, remaining 2 eggs and cream cheese. Pour over cake mix base. Bake at 350° until bubbly and golden, about 45 minutes. When cool, cut into squares.
In a heavy 3-quart saucepan, combine sugar, syrup, cocoa, cinnamon, salt, milk and butter. Stir with wooden spoon. Cook slowly over medium heat until candy reaches a soft ball stage (230°). Remove from heat. Let candy stand undisturbed a few minutes (about 2 minutes). Then add flavoring and pecans. Beat until creamy. Drop by spoonfuls onto wax paper (in small ball). If candy hardens too fast, add a few drops of milk and stir until smooth (creamy) and continue to drop onto wax paper. Yields about 30 to 40 Glorias.
Mix together cream cheese and sugar. Dissolve jello and lemon juice in boiling water. Add jello mixture to cheese mixture and mix together well. Crush and roll fine the crackers and add melted butter. Press 2/3 of crumb mixture on bottom of 13 x 9-inch pan. Save rest of crumbs. Beat the large can of Pet milk until stiff. Beat milk into cheese and jello mixture. Pour onto top of cracker crumb crust. Sprinkle rest of crumbs on top and chill for at least 2 hours.
Butter or grease pan. Use bread crumbs or fine graham cracker crumbs to cover buttered pan lightly. Combine ingredients; beat well. Bake at 350° for 1 hour.
Mix cake mix, butter and 2 eggs. Put into 9 x 13-inch pan. (It will be very stiff.) Mix cream cheese, 2 eggs and powdered sugar. Pour on top of cake mixture in pan. Bake in 350° oven for 30 minutes.
Melt butter in saucepan. Stir in onions and celery until tender. Return to heat and add all ingredients but Chablis. Cook until thick, about 9 minutes. Stir in Chablis. Sprinkle with paprika. Garnish with croutons.
Melt chocolate chips in a double boiler over low heat. Add marshmallows and pecans. Stir until well mixed. Drop by teaspoonfuls onto wax paper. Let set. Store in an airtight container.
Mix ingredients. Place in a 1 1/2-quart casserole. Top with additional cheese. Bake for 1 hour at 350°.
Blend all ingredients together, except pie filling, until smooth and fluffy. Cover mixture with cherry pie filling. Chill.
Mix ingredients. Spread onto 10 tortilla and roll up. Slice about 3/4-inch thick. Best when served at once!! Very goooood.
Blend all ingredients well. Shape into balls the size of olives. Chill. Bake at 450° for 8 to 10 minutes. (Can be frozen prior to baking.) Makes 50.
Cook hamburg loose and drain. Add onion soup mix and stewed tomatoes. Simmer 5 minutes. Add onion soup mix, water and vegetables. Simmer 20 minutes. Add noodles and let stand 20 minutes.
Melt butter in saucepan. Add flour and stir. Drain juice from corn and asparagus to make 1/2 cup liquid. Add milk and combine with flour and butter mixture. Cook until thickened and smooth. Add celery seed. Put corn in bottom of 1 1/2-quart casserole, cut up asparagus in 1 1/2-inch pieces and put on top of corn. Pour sauce over corn and asparagus. Crumble corn flakes over top. Grate cheese and cover corn flakes. Bake at 350° for 25 to 30 minutes.