HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute sausage and onion; drain. Beat eggs with milk and salt. Spray a 9 x 13-inch baking dish with Pam cooking spray. Layer bread cubes, sausage and cheese. Pour egg mixture on top; refrigerate overnight. Bake at 350° for 45 minutes. Serve with Danish rolls.
Combine all ingredients. Bake in a covered casserole at 350° for 50 to 60 minutes. May uncover the last few minutes.
Put chicken in large pot with 1 1/2 quarts water. Simmer until meat is cooked. Remove chicken from broth. Chop meat into small pieces. Skim fat from broth. Add remaining ingredients to broth. Bring to a slow boil. Cook until thickened by tortillas (they will partially dissolve). Add chicken meat. Makes 6 servings.
Mix dry ingredients first. In another bowl, mix wet ingredients. Add to the dry ingredients and mix together. Grease 8-inch cake pan; bake for 35 minutes at 350°. (Mix will be sticky.)
Grease a shallow casserole. Mix soups, rice and water and set aside. Place chicken in casserole. Pour soup mixture over chicken. Cover tightly with foil. Bake at 250° for 2 hours.
Saute chopped pepper and onion in shortening. Blend in flour; stir until smooth. Add remaining ingredients and bring to a boil, stirring constantly. Simmer 5 minutes, stirring occasionally.
Drain beans and mix with other ingredients. Mix oil, vinegar, salt and sugar. Add to the bean mixture. Chill and serve. Better after 12 to 24 hours.
Mix together and spread out in oblong 9 x 13-inch cake pan. Bake at 350° for 8 to 10 minutes.
Combine. Place in custard cups in water. Bake 45 minutes at 325°, or until knife comes out clean. Makes 6 to 8 individual cups.
Season hen as any other fowl with salt, garlic salt, onion salt and paprika. Bake at 350° for about 20 minutes. Then start to baste with a mixture of Vernor's and orange juice and continue to baste until bird is thoroughly cooked. For the last half hour, spoon out orange marmalade all over the top and sides. Serve with rice.
Combine softened cream cheese and sugar, mixing at medium speed until well mixed. Blend in pumpkin, spices and salt; mix well. Add eggs, one at a time, mixing well after each addition. Pour mixture into pastry-lined pan; smooth surface of filling to edge of crust. Bake at 350° for 50 minutes. Loosen cake from rim of pan. Cool before removing rim (if spring-form pan). Chill. Garnish with whipped cream just before serving.
In a large pot, soak beans overnight. Drain and rinse. Bring beans to boil in 2 quarts water. Reduce heat; simmer for 2 1/2 hours. Add the remaining ingredients; simmer for 30 minutes. Serves 16 people.
Spread peanut butter in celery sticks. Place raisins on top and serve.
Sift dry ingredients. Combine egg, oil and milk. Fold in blueberries. Fill muffin tins 2/3 full. Cook for 20 to 25 minutes in 400° oven.
Brown beef and onion; drain excess juice. Add taco mix and water (according to directions). Mix well and cook on medium heat for a few minutes. Add chili and mix well; add oregano, chilies and cheese. Add hot sauce, a little at a time. Continue cooking in slow cooker while serving. The longer it cooks, the better the flavor. Serve with Doritos or tostadas.
Bring water to boil in a medium saucepan; turn heat down. Mix sugar, cocoa and salt; add to water and blend. Add milk and vanilla. Pour over ice cubes in tall, frosty glass. Or chill and serve in tall glasses with a scoop of ice cream. Serve it hot in a cup with a marshmallow and a sprinkle of cinnamon. Makes 4 cups.
Grease and flour 2 (8-inch) pans. Cream butter. Gradually add sugar. Cream until light and fluffy. Add eggs one at a time. Mix well between each egg. Add flour, powder and salt alternately with milk. Mix in vanilla and almond extract. Bake at 325° for 55 to 60 minutes.
Drain asparagus and place in baking dish. Cover with peas and soup, mixed. Add sliced water chestnuts and sprinkle with cheese. Melt butter in shallow dish. Dredge the 12 pieces of bread in butter and place on top of casserole. Bake 30 minutes at 350°.
Put bread cubes in 9 x 13-inch pan. Toss, cover with cheese. Combine milk, eggs and salt in blender and pour over cheese. Top with bacon and refrigerate overnight. Bake 45 minutes at 350°.
Melt 1 stick of butter or margarine. Crumble the Ritz crackers. Take skin from chicken, if desired. Roll chicken pieces in butter/margarine, then roll in cracker crumbs, coating well. Place chicken in a foil lined baking pan. Cover with foil. Bake at 375° for 1 hour.
Melt butter, peanut butter and chocolate chips. Do not let this boil. Add vanilla. Cool slightly; add marshmallows. Put in an 8 x 9-inch pan. Cool until set.
Cook ground chuck and onion together and drain. Simmer meat and other ingredients and add noodles. Pour all in large baking dish. Spread on top 1 package shredded cheese. Cook at 300° until cheese is lightly browned.
Melt shortening in a large skillet. Cook and stir meat and onion until meat is brown and onion is tender. Add water. Heat to boiling. Reduce heat. Cover and simmer 50 minutes. Heat oven to 350°. Pour meat mixture into ungreased baking dish (13 x 9 x 2-inch). Arrange potato slices on meat. Stir together soup, sour cream, milk, salt and pepper. Pour over potatoes. Sprinkle with cheese and Ritz crackers. Bake, uncovered, for 1 1/2 hours or until potatoes and meat are tender. Makes 6 to 8 servings.
Line a 13 x 9-inch pan with foil. Layer with saltine crackers (overlap a bit). Boil butter and sugar for 3 minutes. Pour over crackers; bake 12 to 15 minutes at 400°. Remove from oven; sprinkle chocolate chips over surface. Let stand 5 minutes, then spread melted chocolate. Refrigerate until hard. Remove foil from bottom of pan and break into pieces. Refrigerate.
Preheat oven to 300°. In food processor, with steel blade, process artichokes until finely chopped (or chop finely by hand). Place in a large bowl with remaining ingredients. Stir until well mixed. Pour into a 4-cup souffle.
Pour half of the milk into blender. Add half of the apricot pie filling and half of the ice cream. Cover; blend until ingredients are combined. Pour mixture into glasses. Repeat with remaining milk, filling and ice cream. Makes 6 servings.
Toss together all ingredients. Serve on chilled plates with Italian bread or crisp crackers on the side.
Pour 1 cup tomato sauce over rice and corn. Add water, salt and pepper to taste. Add celery, green pepper and onion. Crumble beef over top and sprinkle with salt and pepper. Add second can of tomato sauce and 1/4 can of water. Cover with 4 strips of bacon, cut in half. Use a 2-quart baking dish with tight cover. Bake at 350° for 1 hour. Uncover and bake about 30 minutes longer until bacon is crisp.
Heat beef, beans and sauce thoroughly and pour in oblong baking dish. Crush chips. Sprinkle on top of mixture. Combine cheeses and sprinkle on top of chips. Bake at 375° for 20 to 25 minutes.
Line greased casserole with thawed tortillas. Brown hamburger and drain. Layer over tortillas. Next layer beans, onions and chiles. Mix soup and tomatoes. Pour over top. Top with cheese. Bake 45 to 60 minutes at 350°.
Whiz all ingredients in blender, beginning with only a small amount of the water and adding the rest after dates are blended. Boil in saucepan for a few minutes. Serve hot.
Melt in saucepan the butter and chocolate. Beat eggs, vanilla and sugar together. Add together and then add to flour and nuts. Grease 9 x 9-inch pan or mini muffin tins. Bake in oven at 325° for 35 minutes.
Brown beef. Add sauce mix, tomato sauce and water. Simmer 10 minutes. Spoon into greased 9 x 13-inch pan. Top with cheese. Put in 400° oven to keep warm.
Combine grapefruit, onions, green beans, artichoke hearts and olives in large bowl. Combine oil, vinegar, garlic, salt and pepper in small bowl or small jar. Mix well. Pour dressing over salad. Cover and refrigerate 2 hours before serving.
Cook noodles until tender; drain. Add milk and let stand 45 minutes. Add half of the sugar, salt, lemon extract and lightly beaten yolks. Beat egg whites until very stiff. Beat in remaining sugar. Fold into first mixture. Pour into buttered mold and bake in a 325° oven for 1 hour. Serve with Yankee Doodle Sauce.
Brown hamburger with onions. Add remaining ingredients and simmer 15 minutes. Serve with grated cheese, corn chips and sour cream.
In 2 tall glasses, layer yogurt, fruit and cereal until glass is full. Top with extra slice of fruit and serve immediately. Yields 2 servings, 1 cup each.
Combine meat, egg, onion, celery, milk, bread crumbs, Worcestershire sauce and salt. Mix well. Fill 1/2 cup measuring cup with meat mixture; unmold and place on baking sheet. Combine ketchup and brown sugar; pour over meat. Bake at 350° for 20 minutes or until done.
Season and flour chicken with flour and cayenne pepper. Brown in hot oil in a stew pot. Remove chicken. In the same pot, add carrots, green pepper, onion, celery and basil. Saute 10 minutes, stirring often. Add more oil if necessary to prevent sticking. Return chicken on top of vegetables. Cook 20 minutes. Add potatoes, gravy, Worcestershire sauce and hot sauce. Add water for thinner stew. Add salt and pepper. Bring to a boil. Cover and simmer for 1 1/2 hours. Serves 6.
Wash potatoes. Leave skin on potatoes. Slice potatoes. Put in microwave-safe dish. Place butter over potatoes. Cover. Microwave until done.
Fix separately melted butter and 1/2 cup Minute rice. Saute onion; add cheese, soup, milk and eggs. Cook until blended. Add rice and broccoli. Put in casserole dish for 30 minutes at 350°.
In a large Dutch oven, cover potatoes with salted water. Bring water to a boil and cook until potatoes are tender. Drain potatoes and cool completely. Peel and dice potatoes. In a large bowl, stir together potatoes and next 6 ingredients.
Beat eggs. Add milk and all dry ingredients. Add butter. Pour batter into greased muffin tins and bake at 400° for 15 to 20 minutes.
Wrap brisket up tightly in foil with soup mix sprinkled on top. Bake at 200° for 6 hours.
Saute green peppers, onion and garlic. Add to ground turkey the bread crumbs, Italian seasoning and water. Mix all together. Make them into patties and fry in oil in frypan.
Boil water and add golden quick grits and salt. Cook 5 minutes. Add both cheese tubes and butter. Pour into casserole dish. Bake uncovered 30 minutes at 350°. Serves 6-8.
Cream butter and sugar. Add cream cheese and cream well. Blend in eggs (one at a time). Add vanilla and almond extract. Stir in flour. Bake at 325° for 1 1/4 hours in a well-greased Bundt pan.
Heat oven to 400°. Dry chicken pieces and combine dry ingredients. Dip chicken in milk and then roll in dry mixture. Place chicken skin side up (you can remove skin if needed) in shallow baking pan. Sprinkle any left over mixture and pour melted butter over chicken. Bake for 55 to 60 min. It bakes a little extra crisp so cover with piece of brown paper bag first 45 min. This is especially good cold, such as for a picnic.
Mix together the pecans and coconut. Press into bottom of 9 x 13-inch pan. Mix cake mix according to directions on box. Pour on top of coconut and pecans. Mix remaining ingredients together; spoon over cake mix. Bake at 350° for 50 minutes.
Bake pie crust per directions, perforating bottom with fork and sprinkling with chili powder. Grate and mix cheeses and combine with eggs, chili, olives, cottage cheese and green onion. Mix well.	Pour mixture onto pie crust and bake at 350° for 45 minutes or until toothpick comes out clean.
Squeeze orange and pour juice over 2/3 cup sugar; set aside. Grind orange peel and raisins. Cream butter; add sugar gradually and cream well. Add egg and mix well. Add ground peel and raisins and mix. Add dry ingredients, which have been mixed together alternately with the milk. Bake in a 350° oven for 30 minutes or until done. Use a greased and floured 9 x 9-inch pan. Pour orange juice and sugar mixture over top of cake immediately after removing from the oven.
Mix all ingredients. Heat 1/4 cup butter in skillet. Drop batter by spoonfuls, turn once. A good finger food for children.
Combine cream cheese and mayonnaise; stir until soft. Add all other ingredients and freeze.
Mix all ingredients together. Roll in small balls. Bake at 350° to 375° for 20 minutes.
Cream butter, cream cheese and powdered sugar.	In another bowl, mix milk, pudding and Cool Whip. Combine the two mixtures. Crush Oreos and put 1/3 in bottom of bowl.	Cover with 1/2 of pudding mixture. Top with 1/3 of Oreos. Cover with remaining pudding mixture and top with remaining cookies.
Toast pecans with margarine and let cool. Melt the vanilla bark and add vanilla flavoring. Add Hershey's milk chocolate and let melt, then add pecans and stir to coat. Spoon out on wax paper.
Mix all ingredients thoroughly. Bake in a well greased tube pan at 350 degrees for 1 hour. When cool, wrap in foil and store in refrigerator.
Mix all together in order given. Drop by teaspoon on lightly greased cookie sheet and bake at 350° until done.
Boil pasta and drain. Peel and slice cucumbers. Cut slices in quarters. Dice onions and peppers. Combine all. Mix soup, sugar, oil and vinegar and pour over entire bowl. Reserve 1 cup and pour over just before serving.
Preheat oven to 350°. Place liners in 12 (1/2 cup) muffin cups. In a bowl, mix first 5 ingredients. Mix in cereal and let stand 5 minutes. On wax paper, mix dry ingredients. Stir into batter until moistened. Stir in blueberries. Do not overmix. Spoon into cups. Bake 20 to 25 minutes until brown.
Put roast and soups in crock pot-add water enough to almost cover roast. Cook on high for 2 hours then turn down on low and cook all day. When done, take out of crock pot let set for a while before slicing. Slice and put back in crock pot. use a little flour if gravy needs to be thicker.
Preheat oven to 325°. Grease and flour 10-inch tube pan or 3 loaf pans. Beat butter and oleo until fluffy. Add sugar and beat until creamed. Add eggs, one at a time, beating well after each. Add vanilla. Gradually add flour and continue beating until well mixed. Pour batter into prepared pans and bake about 1 hour and 15 minutes for loaves, 2 hours for tube or until tester comes out clean. This cake freezes very well.
Melt margarine in deep dish. Combine flour, baking powder, sugar and milk. Pour batter into pan with melted margarine. Add peaches. Bake at 350° for 30 minutes.
Mix brown sugar, sugar, flour, nutmeg, salt and oil. Take 1/2 cup and add 1 teaspoon cinnamon and 1/2 cup chopped nuts. Set aside topping. To the rest, add sour cream or buttermilk, baking powder, soda and eggs. Beat with mixer. Pour into greased 13 x 9-inch pan. Sprinkle topping over all. Bake at 350° for 25 to 30 minutes.
Dissolve yeast in lukewarm water. Add boiling water and stir until shortening melts. Add 2 beaten eggs. Add remaining flour and yeast mixture alternately until a soft dough is formed. Let rise to double in size.	Work dough down. Divide in half. Roll each half of the dough into a rectangle approximately 12 x 17-inch or until the dough is about 1/4	to 1/2-inch thick. Cut into squares. Dip each piece into melted margarine. Arrange in tube pan until pan is half full.	Let rise to top of pan and bake at 350° until real brown on top. When bread is served, let each person pull off a hunk of bread. This bread can also be baked in loaf pans. Lay the pieces standing up in the pan so that the slices can be torn off. This bread also freezes well. Just tear off as much as you need for a family meal and wrap the rest in aluminum foil and freeze.	When ready to eat just take the package of bread from the freezer; place in hot oven and heat.
Cook onion and celery in skillet with 1 tablespoon margarine until tender, then mix other ingredients. You want this to be moist so you may need more water or chicken broth. You can stuff your turkey or chicken or bake in pan or iron skillet at 375° for 25 to 30 minutes.
Blend all ingredients except oil in blender at high speed. With motor running, gradually add oil, whip until thick. Store in refrigerator.
Mix all of the ingredients together. Heat until it comes to a boil. Apply to chicken, ribs or pork chops about the last 10 minutes of cooking, basting with the sauce to your preference.
Mix together egg, milk, sugar and oil. Add pancake mix. Stir just until moistened. Bake at 425° for 15 to 20 minutes.
Cut veal in narrow strips. Dredge meat in first five ingredients. Put oil (olive and Wesson mixture) in an iron skillet and fry dredged meat until browned. Remove meat from pan. Add last 8 ingredients to scrapings in pan. Blend well. Return meat to hot mixture and serve.
Reserve 1 cup cake mix. Mix rest of cake mix, oil and 1 egg. Press into bottom of 15 x 13-inch pan. Cream together 3 eggs and sugar (cream well). Add milk, vanilla and 1 cup remaining cake mix. This mixture will be runny. Pour over crust. Bake 1 hour at 350°. Let cool completely. Top with Cool Whip. Grate chocolate bar on top, making curls. Keep refrigerated.
Sift flour, baking soda and salt onto wax paper. Beat butter, margarine, sugars, milk, egg and vanilla in bowl until well blended. Stir in flour mixture alternately until mixture is thoroughly mixed. Drop by heaping teaspoonfuls on ungreased cookie sheets, 2 inches apart. Bake in 350° oven for 12 minutes or until golden brown. Cool on wire racks.
Disjoint chicken wings. Remove tips (save for soup or chicken stock). In a saucepan, melt butter and add hot sauce. Simmer while preparing wings. Heat oil to 375°. Deep fry wings 10 minutes or until crisp. Remove wings with slotted spoon, allowing excess oil to drain. Immediately stir wings into butter mixture and simmer 1 minute.
1. Preheat oven to 400°. Use an ungreased baking sheet. 2. Combine flour, salt, sugar, baking powder, rosemary, chili pepper flakes, and cheese in a bowl stirring with a fork to mix well until the dough holds together. 3. Lightly flour a board and transfer dough to it. Form the dough into a ball but don't over handle. Flatten dough to 3/4 inch thick disc. 4. Cut into 8 wedges. Transfer to baking sheet. Brush with butter. 5. Bake for 15-17 minutes or until lightly golden brown. Serve warm.
Beat cake mix, butter and 1 egg in large mixer bowl until mixture is crumbly. Firmly press into bottom of greased 13 x 9-inch baking pan.
Bring sugar, milk, cocoa, margarine and vanilla to a boil, boiling 3 minutes. Add peanut butter. Stir until it has melted, then put oatmeal in. Stir until all is covered. Then dip out on wax paper. Let set until they get hard.
Combine fish, rice, parsley, seasoned salt, onion salt and lemon pepper. Add eggs and mix well. Using 2 level tablespoons of mixture, firmly press into balls. Roll in crumbs, keeping balls round. Heat shortening to 365° and fry several balls at a time for 3 1/2 minutes or until brown. Drain on paper towels. Makes 4 to 6 servings.
Prepare rice mix following package directions. Cool slightly. In a bowl mix mayonnaise, ginger, salt and pepper. Add rice, chicken and celery. Toss gently to coat. Cover and refrigerate for several hours to blend flavors. Line salad plate with greens. Mound salad in center and surround with drained pineapple slices.
Make roux with butter and flour. Add celery, seasoning and water from oysters. Stir 2 or 3 minutes over medium heat. Add green onions, parsley and cream. Bring to a boil. Add Tabasco, Worcestershire sauce and oysters. Cook 4 to 5 minutes, stirring constantly. Remove from heat.
Mix sugar, celery seed, mayonnaise, milk and vinegar together; pour over cabbage and carrots. Mix lightly.
Put celery, carrot, rosemary, bouillon and water in saucepan. Bring to boil. Simmer 10 minutes, drain and keep warm. Melt butter, stir in cornstarch, salt, pepper, onions and milk. Cook until thick. Stir in parsley and pour over vegetables. Place in small casserole dish and bake for 23 to 30 minutes at 350°. For extra crispness, sprinkle can of French fried onion on top before serving.
In a saucepan, combine sugar, oleo, corn syrup and salt. Bring to a boil and cook 5 minutes, stirring occasionally. Add soda and mix thoroughly. It will foam up. In large roaster, mix nuts, popcorn and cereal. Pour sugar mixture over popcorn mixture and toss to coat. Bake 1 hour at 250°, stirring every 15 minutes. Turn onto brown bags and cool in single layer. Store in airtight containers. Makes about 20 cups.
Cook to 300°. Cook until quite thick and slightly yellow in color, (300°) stirring occasionally. Turn off heat and add 2 tsp soda. Stir well. Then pour into shallow buttered pan. When cool, break into pieces.
Sift 1st five ingredients together. In a separate bowl mix egg, sour cream and milk. Add egg mixture to flour mixture. Stir by hand 30 to 40 strokes. Fold in raisins and caraway seed. Pour into greased and floured loaf pans. Bake 60 to 70 minutes. Cool on rack and remove from pan.
At serving time, place orange juice cube in each glass. Add 2 ounces of orange juice. Add the champagne at the last moment. Add a dash of Amaretto to each serving and add a sprig of mint.
In large bowl, beat butter until soft. Add brown sugar and beat. Add egg and vanilla; beat well. Add flour and beat. Spread dough in ungreased pizza pan. Bake at 375° about 12 minutes. Sprinkle peanuts, marshmallows and chocolate chips on hot crust. Bake again 6 to 8 minutes until marshmallows are golden. Cool in pan.
Line 8-inch square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3-quart saucepan. Bring to boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from heat and stir in milk. Reduce heat to medium-low and cook until candy thermometer reads 238° (soft ball stage), stirring constantly. Remove from heat and stir in vanilla. Pour into prepared pan. Cool; remove from pan. Cut into 1-inch squares. Wrap individually in waxed paper; twist ends. Yields 64 pieces.
Beat together Oreos, Cool Whip, cream cheese, sugar and margarine. Beat milk, pudding and vanilla until it looks like pudding. In large bowl or clean flowerpot, mix all together or alternate layers. Garnish with gummy worms, if desired.
Brown sausage and drain. Mix all ingredients and pour into pie shell. Bake at 350° for 25 minutes.
Cream oleo and sugar. Add eggs and other ingredients. Bake at 350° for 40 minutes. Makes 2 pies.
Put margarine, Coke, marshmallows and cocoa in pan on stove and bring to boil. Put flour and sugar in mixing bowl and pour hot mixture over and beat. Add eggs and buttermilk and beat. Add soda and mix. Pour into 9 x 12 x 2-inch pan and bake 30 to 35 minutes at 350°. Frost in pan while hot.
Boil whole chicken in water to cover till coming apart. Remove. Add salt, pepper and noodles to broth and boil till tender. Drain. Pull chicken from bone and cut into small pieces. Mix chicken with noodles. Add mushroom and chicken soups and sour cream. Stir till blended. Pour into 2 buttered casserole dishes. Top with bread crumbs. Bake at 375° for 35 to 40 minutes. Can freeze one casserole.
Mix mayonnaise, catsup, Tabasco sauce, onion and pickle. Pour over shrimp. Refrigerate 3 to 4 hours. Add remaining ingredients.
Mix Jell-O with cottage cheese. Add drained fruit and Cool Whip. Mix well. Chill.
Crush cookies in food processor or on wax paper with rolling pin; set aside. Mix pudding and milk until thick; set aside. Mix cream cheese, margarine and powdered sugar until smooth; mix this mixture with pudding and Cool Whip. Put a layer of crushed cookies in bottom of a clean flowerpot (can use a bowl), then put in a layer of cream mixture and continue layering until all used, ending with cookies. Chill.
Cook together until tender; run through juicer. Return to vessel and cook more. Add 1/2 cup vinegar, then put into jars. Water bath for 10 minutes.
Brown meat, onions and garlic. Add enchilada sauce. In saucepan, heat the mushroom soup, water and tomatoes. In a 9 x 13-inch pan, place 6 tortillas, a layer of soup and a layer of meat sauce and a layer of grated cheese. Repeat layers with cheese on top. Bake at 350° until bubbly, about 30 minutes.
Cook noodles; drain. Add in soups, sour cream, chicken and 1/3 stuffing. Turn into a 2-quart casserole. Combine remaining stuffing, butter and broth. Place over top of casserole. Cover with foil; bake at 350° for 45 minutes.