HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place bread cubes in greased 9 x 13-inch baking dish. Beat eggs; add milk and seasoning. Pour over bread. Mix in sausage; sprinkle cheese on top. Cover tightly and refrigerate overnight. Bake in 350° oven 40 to 45 minutes (if using Pyrex bake in 325° oven), uncovered.
Preheat oven to 350 degrees. Grease the bottom and sides of a 11 X 7 inch baking dish. Chop onion. Heat butter in a nonstick skillet over medium high heat until melted. Stir in onion. Saute until tender. Combine chicken, soup, sour cream, milk, and pimento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven. Sprinkle baked layer with 3/4 cup of cheddar. Arrange biscuits in a single layer over top. Sprinkle with remaining cheddar. Bake until biscuits are golden brown and the sauce is bubbly, usually about 20 minutes. Serve immediately.
Cream Crisco and sugar. Add eggs; beat well. Sift flour, baking powder, soda and salt. Add to creamed mixture alternately with orange juice. Fold in cranberries, orange rind and nuts. Pour into 2 greased and floured loaf pans. Bake at 325° to 350° for about 1 hour. Cool in pans on rack for 10 minutes. Remove from pans. When cool, wrap well. Will keep for weeks in refrigerator.
Combine coffee, chocolate, sugar, cinnamon, cloves and anise in a crock or heavy pot. Cover and cook on very low heat or as long as three hours. Remove cloves and serve with spoonful of whipped cream and some chocolate shaving.
Cook cavatelli and broccoli according to package directions. (Do not overcook.) Mix cavatelli, broccoli and butter. Mix in cheese (reserve a little). Put mixture in buttered casserole. Sprinkle remaining cheese on top. Sprinkle with bread crumbs. Dot with butter. Bake in 350° oven for 20 to 30 minutes.
Combine lemon juice, honey and water in a saucepan. Add carrots and bring to boil. Cover and simmer until tender. Drain carrots. Dot with butter. Sprinkle with mint. Yield: 4 servings.
Cook noodles as directed on package. Slice crab meat and scallions and unthaw peas. Mix all the ingredients together and stir until well mixed. Chill for 2 hours or overnight.
Combine marshmallows, milk and salt in saucepan. Cook over low heat, stirring constantly, just until marshmallows are melted. Chill until partially set.
Brown beef and onion in oil. Add salt, chili powder and pepper. Cook until tender. Bring to a boil, tomatoes, corn and bouillon. Add to skillet mixture. Before serving, stir in green pepper and uncooked rice. Let simmer 5 to 10 minutes. Serve.
Crumble sausage in skillet. Cook over medium heat until brown. Drain well. Line bottom of buttered 13 x 9 x 2-inch baking dish with crescent rolls, firmly pressing perforation to seal. Sprinkle with sausage and cheese.
Mix all ingredients and chill in refrigerator for one hour. Roll in balls about size of a walnut. With a toothpick, dip in melted 6 ounces chocolate chips and 1/2 block wax. Drop on wax paper.
Toss blueberries with 1/4 cup flour until well coated. Cream margarine and Sweet 'N Low; add egg. Mix flour and baking powder. Combine the 2 mixtures alternately with the milk. Add coated berries last. Bake at 425° for 25 minutes. Yield: 1 dozen.
Dissolve Jell-O in water. Stir in strawberries and stir it until all melted. Cool for a few minutes while mashing bananas. Add pineapple, bananas and pecans. Refrigerate until serving time. Serves 12.
Mix all ingredients. Drop by spoonfuls into frying pan with hot oil. Brown on each side. Drain on paper towels. Batter will keep one week in refrigerator.
Mix all ingredients together well. Drop by teaspoon on prepared cookie sheet. Bake at 375° for about 12 minutes or until golden brown. Makes about 4 dozen.
In large kettle, combine Jell-O with boiling water, stirring until Jell-O is dissolved. Then fold all at once, strawberries with juice, drained pineapple, bananas and walnuts. Turn 1/2 mixture into 2 (12 x 9 x 2-inch) pans. Refrigerate about 1 1/2 hours. Spread each evenly with sour cream. Gently spoon on the rest of the Jell-O mixture; refrigerate. Cut into squares and serve. Party size.
Simmer first 3 ingredients for 1 hour. Do not boil. Let stand, covered, for 12 hours. Add vanilla and vodka.
Mix together carrot and apple. Squeeze the lemon juice over this and toss. Add dates and raisins and toss again. Stir in yogurt, Miracle Whip and dill.
Brush bottom and sides of pie crust with egg yolk. Place on baking sheet; bake in 400° oven 3 minutes or until lightly browned. Spoon pie filling into prepared crust. In bowl, stir together flour, sugar and cinnamon. With pastry blender or two knives, cut in mayonnaise until mixture resembles coarse crumbs. Sprinkle over pie filing. Place on baking sheet. Bake in 400° oven for 30 to 35 minutes or until crumbs are golden brown.
In large bowl, mix flour, salt and alum (or cream of tartar). In small bowl, combine boiling water, jello, oil and food color (if desired). Add to flour mixture, stirring constantly. Cool to room temperature; knead thoroughly on lightly floured surface until dough is smooth. Store in airtight container.
Heat liquid from can of pineapple to boiling point. Pour over Jell-O, stirring constantly, until dissolved. Mash cream cheese and pineapple together, then mix. Let set until partly congealed. Beat whipping cream, fold into Jell-O and add nuts and pimento.
Mix sugar and shortening well. Add hot milk, a little at a time, beating with mixer. Scrape sides of bowl often. When all of the milk has been added, beat until light and fluffy. Add flavoring of choice and food coloring, if desired. Beat well.
Thinly slice pork or turkey into bite size strips, then set aside. Preheat a wok or large skillet over high heat. Meanwhile, for sauce, stir together teriyaki sauce and cornstarch in a bowl. Stir seasoning packet from frozen vegetables into mixture. Set sauce aside.
Heat oven to 350°. Mix brown sugar, margarine, vanilla and egg in large bowl until well blended. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2-inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool 3 minutes before removing from pan. Makes 4 1/2 dozen.
Combine and mix well. Freeze in a 9 x 13-inch pan or individual molds. Let thaw at least 30 minutes before serving.
Dissolve yeast in cool water. Stir and set aside. Pour boiling water over shortening and stir until creamy. Add sugar, salt and cold water. Stir and let cool. Beat in the eggs. Add yeast and stir. Add flour and knead. Let rise until doubled and shape into rolls or buns and let rise again. Or you can refrigerate until used. Bake at 400° for 15 to 20 minutes. Serving size depends on what you do with mixture.
Combine sugar, syrup and salt in a 2-quart casserole dish. Microwave for 5 minutes on High. Stir in peanuts. Microwave 2 1/2 minutes on High. Stir; microwave on High 2 1/2 minutes more. Stir in butter, vanilla and soda until light and foamy. Work fast. Spread to 1/4-inch thickness on large, well buttered cookie sheet.
Bake in 350° oven for 5 minutes, then in broiler 3 to 5 minutes.
Heat oven to 350° (325° in glass dish). Microwave chocolate and margarine in a large bowl on High for 2 minutes until completely melted. Stir in sugar; blend well. Add eggs and vanilla. Stir in flour and walnuts until blended. Spread on greased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until toothpick comes out with fudgy crumbs. Do not overbake.
Combine salt, sugar, mustard, vinegar and oil. Add remaining ingredients and marinate in refrigerator overnight.
Cream butter and sugar together until fluffy; add next 4 ingredients. Sprinkle pecans on bottom of pie shell; pour filling over pecans. Bake at 450° for 10 minutes; reduce temperature to 350° and bake for 35 more minutes. Outer edge of filling should be set; the center will be soft or until knife inserted in center comes out clean.
Bake at 350° for 1 hour. Beat egg well, then add all the rest of the ingredients in bowl and mix. Pour into greased bread pan.
Heat oven to 350°. Cut a pocket in the roast so that it can be seasoned in the center. Cover roast inside and out with vinegar for tenderness. Season roast well with Creole seasoning and salt. Stuff roast with chopped seasoned onions and pour the rest of the chopped onions around the roast. Heat oil and roast on stove top for just a few minutes to brown all sides. Add 1 cup water and Kitchen Bouquet. Cover and bake for 3 hours, checking every 30 minutes or so and covering with juices. Roast should stay very moist because of the onions, but if needed, a little water can be added. Add chopped seasoned carrots and cook for another hour. Add chopped seasoned potatoes and cook until tender. Roast should be baked until it separates with a fork.
Put flour in bowl; break egg and add salt and water. Work to a stiff dough. Roll out on floured board. Cut in strips and put in hot broth. Cook 15 minutes. Fold cream of chicken soup in.
Combine ingredients. Hollow out the center of a round Hawaiian bread and pour dip in the hollow. Place pieces of bread around the loaf of bread and dip.
Heat oven to 375°. Mix thoroughly shortening, brown sugar and eggs. Stir in water and vanilla. Sift together and stir in flour, baking soda, salt and cinnamon. Drop with teaspoon onto ungreased baking sheet. Place 1/2 tsp. filling on dough, cover with 1/2 tsp. dough. Bake 10 to 12 minutes. Makes 5 to 6 dozen. Store between layers of wax paper.
Mix and sift dry ingredients. Add onion, well beaten egg and buttermilk. Drop by the spoonful into hot fat. Fry until golden brown. Drain on absorbent paper. Serves 6 to 8.
For salad dressing: Mix sour cream, mayo, honey, lemon juice, lemon zest, salt and pepper in a small bowl. For the salad, shred the sweet potatoes to yield about 4 cups. Chop the apple to yield about 1 cup. Combine sweet potatoes, apple, raisins, pineapple and pecans in a large bowl and mix well. Add salad dressing to sweet potato mixture and mix well. Chill, covered, for 2 hours or longer. Spoon into a serving dish. Serve cold.
Mix all ingredients in order given except cottage cheese. Pour 1/2 of mixture in 13 x 9-inch pan. Spread cottage cheese on top. Put other half of mixture on top of cheese. Bake at 350° for 35 minutes or until golden brown.
Saute onions and garlic in oil and butter. Add tomatoes, parsley, basil, oregano and salt and pepper to taste to make sauce. In a greased 3 1/2-quart casserole, layer sauce, potatoes and cheese. Bake covered at 325° for 1 1/2 hours. Uncover and bake 1/2 hour longer.
In a pot with a tight-fitting lid, steam sweet potatoes in 1/2 cup water until tender, 15 to 20 minutes. Peel and slice them lengthwise in 1/2-inch thick slices. Layer them in a casserole. Peel and core apples, slicing them 1/2-inch thick. Lay apple slices on top of sweet potatoes.
Mix well. Marinate beef or pork for 4 hours, chicken for 2 hours. Barbecue meat: teriyaki-style beef, whole boneless pork chops, whole boneless chicken breasts or chunks.
In a large saucepan, combine butter and flour, stirring well. Add milk, starting with 2 cups. When warm, start adding American cheese, slice by slice, using a whisk. Add enough milk to make mixture thin consistency. Sprinkle in Parmesan or Romano cheese and black pepper. Place cooked macaroni in pan. Pour milk/cheese mixture over, completely covering macaroni. Add more milk, if needed. Place 6 slices of reserved cheese on top of casserole, overlapping. Bake in a 350° oven in a 13 x 9-inch pan sprayed with Pam until light brown.
Mix butter in milk and sugar in flour. Combine mixtures. Separate eggs and add beaten eggs to mixture. Cook until thick, stirring constantly. Add vanilla and coconut. Let cool. Pour mixture into 10-inch pie shell. Beat egg whites until stiff; add powdered sugar. Put on top of pie and brown in a 450° oven. This pudding mixture can also be used to make lemon cream pie.
Blend first four ingredients in a blender or food processor for 2 minutes. Fry and crumble sausage; drain well. Mix sausage into blended mixture. Pour into a greased 9-inch pie pan. Bake in a 350° oven for 45 minutes. Yields 4 to 6 servings.
Cook wild rice in salted water about 35 or 40 minutes. Saute leeks and mushrooms in butter; add flour. Heat chicken stock. Add leeks, mushrooms and roux, stirring occasionally, until flour cooks. Add rice, the half and half, sherry, salt and pepper. (Optional, add cooked turkey sausage.)
Boil chicken in 2 cans broth with garlic, bay leaves and other seasonings. Add water to fill pot; simmer for a while. Cool and debone chicken. Cook sliced carrots and celery in broth until almost tender. Add onion, egg noodles, zucchini and cabbage. Cook on moderate heat until noodles are cooked. Put deboned chicken back in pot and stir. Add chicken bouillon or 3 to 4 Weight Watchers broth packets if you prefer a more flavorful broth and you aren't watching your salt intake.
Mix and store in glass jar. Use 2 teaspoonfuls in a cup of hot water. Sweeten to taste.
Mix all ingredients together except sauce. Make meatballs about the size of a ping pong ball. Bake in oven at 350° until done, around 20 minutes. Use a spoon with holes to remove the meatballs from the pan and place on plate with two paper towels to drain off all the grease. Heat the marinara sauce until it starts to boil then turn it down to a simmer. Place the meat balls in the sauce and simmer for 45 minutes. It makes about 10 meat balls. The sauce and meat balls can go over pasta or have meat balls with sauce and Italian bread.
Mix oil, cocoa and sugar. Blend one egg at a time. Add vanilla, flour, baking powder and salt. Chill all ingredients in refrigerator for 8 hours or overnight.
Melt butterscotch bits and peanut butter over low heat in heavy saucepan. Stir in corn flakes; mix well. Drop from spoon onto waxed paper.
Bring to boil the margarine, cocoa and 1 cup water. In mixing bowl combine the flour, eggs, water, milk, vanilla and baking soda. Mix well. Add boiled mixture; mix well. Bake in greased and floured pan at 375° for 20 minutes.
Line 9 x 13-inch greased metal baking pan with chopped peppers. Sprinkle on cheese, then drizzle egg mixture onto cheese. Bake at 350° about 45 minutes or until lightly browned.
In a 10-inch skillet, add potatoes, basil leaves, bay leaves, tomato and bacon. Season lightly to taste with salt and pepper. Add water. Cover and cook on high heat. When water boils, turn heat to low. Keep water bubbling. Cook 10 to 15 minutes more. Pierce potatoes with fork to check if tender and done. Season cucumbers to taste with salt, then chill. Serve potatoes hot in shallow bowls with 3 chilled slices of cucumber on each serving. Makes 4 servings.
Mix dry ingredients in bowl. Mix the remaining ingredients together in separate bowl. Add to dry ingredients. Line 9-inch pans with parchment paper. Bake for 55 minutes at 350°. Cool. Frost with your favorite cream cheese frosting.
Mix the first 3 ingredients together. Take out 1/4 cup of the mixture. Roll out the rest of the dough on a cookie sheet. Spread out the 1/2 cup peanut butter on rolled dough. Spread evenly. Spread out all of the Marshmallow Creme on top of the peanut butter. Sprinkle the rest of the mixture on top. Bake at 350° for 20 minutes. Cut like brownies.
Mix soups and sour cream. Stir into noodles and bite-size chicken pieces. Pour into greased casserole dish and sprinkle crumbs on top. Bake at 350° for 1 hour.
Cook onions in butter until clear. Do not brown. Add celery, bell pepper, garlic, green onions and parsley. Cook over low heat until vegetables are tender.
Heat grill. Cut 14-inch square sheet of heavy-duty foil. Place potatoes in center. In small bowl, combine oil, Italian seasoning, salt, garlic powder and paprika. Drizzle over potatoes. Stir gently to coat. Wrap and seal securely with tight double folds. Place foil packet on gas grill over medium heat or on charcoal grill 4 to 6-inches from medium-high coals. Cook 30 to 40 minutes or until potatoes are tender. Open packet. Stir gently. Sprinkle with cheese. Return to grill. Cook an additional 3 to 5 minutes or until cheese is melted. Serve immediately. Makes 4 servings.
Thoroughly cream the shortening, peanut butter and sugars. Add the egg and vanilla, then beat the mixture well. Add the sifted dry ingredients and mix it thoroughly. Chill the dough, then form it into small balls on a cookie sheet and flatten them with a fork, making a crisscross pattern. Bake at 375° for 10 to 15 minutes.
Mix by hand sugar, oleo, peanut butter and vanilla and roll into small balls. Refrigerate overnight.
In a large 2-quart glass bowl, combine chocolate and peanut butter. Heat in microwave on High for 2 to 2 1/2 minutes, stirring once halfway through cooking time. Stir until chocolate is melted and smooth. Stir in peanuts and marshmallows. Immediately spread in foil-lined 11 x 7-inch baking pan. Refrigerate 1 to 2 hours or until firm. Cut into 35 pieces. Keep refrigerated.
Combine dry ingredients in mixer bowl or processor bowl. Add oil, eggs and carrots and mix well. Add nuts, raisins or pineapple, if desired. Pour into greased and lightly floured 13 x 9-inch pan or two 9-inch layer pans. Bake at 350° for 35 to 40 minutes and test. Cool cake and frost.
Mix and beat for 5 minutes. Bake at 350° for 1 hour and 15 minutes.
Put a very large pot of water on to boil in which to cook manicotti, adding several drops of olive oil.
Cut cauliflower and broccoli into bite-size pieces. Chop onion. Drain olives. Mix Ranch dip and sour cream. Combine all ingredients in large bowl. Chill 1 to 2 hours before serving.
Mix all together. Cut thick paper towels (Bounty works well) into 1/2. For mentioned portion, use 24 Bounty sheets, cut in half. Pour 1/2 paper towels into a seal tight plastic container. Pour 1/2 of liquid over. Repeat.
Cook macaroni and drain. Combine milk, soup, onion, pepper and cheese. Cook in pan over low heat until cheese melts. Add tuna and mix well. Add mixture to macaroni. Ready to serve.
Cook noodles according to package directions. Combine chicken, noodles and remaining salad ingredients. Toss with dressing. Refrigerate and let marinate 1 hour or longer before serving.
Melt butter; add green onion, yellow onion and bell pepper and cook just until tender. Add seasonings to taste. Add crawfish tails and saute for 10 minutes. Add half and half and cook until thick. Cook noodles in separate pot. Combine sauce and noodles and serve.
Boil water and sugar for 5 minutes. Add gelatin and stir until dissolved. Add lemon juice and cranberry juice. Cool and freeze.
Place chicken in large bowl. Pour Italian dressing over chicken. Cover and let marinate several hours or overnight. Drain and roll in Parmesan cheese; place in single layer, skin side up, on baking sheet. Bake, uncovered, at 350° for 1 hour or until done.
Add pecans to egg mixture. Drop by teaspoon onto a buttered cookie sheet. Bake at 300° for 30 minutes. Should be light brown when done. Makes about 30.
Shred cabbage. Shred carrot. Combine eggs, sugar, vinegar, salt and butter. Cook over low heat until thick, stirring constantly. When cold, add 1/2 cup Carnation cream. Pour over cabbage.
Mix flour, sugar and cocoa in saucepan. Add beaten egg yolks, milk and vanilla. Mix well. Add butter. Cook over medium heat, stirring constantly, until thick. Pour into shells. Beat egg whites with sugar until egg whites form peaks. Spread over chocolate mixture. Bake at 375° for 5 to 7 minutes or until browned and set.
Cook lasagna noodles in boiling, salted water for 20 minutes; drain. Combine meat, 1/2 teaspoon salt and Worcestershire sauce. Mix well. Shape into 6 thin patties. Brown in skillet. Remove patties. Drain off fat. In skillet, melt margarine or butter. Add onion and green pepper. Cook until tender, but not brown. Blend in flour and 1/2 teaspoon salt. Add milk all at once. Cook and stir until thickened and bubbly.
Mix all the ingredients together except the bananas. Refrigerate overnight to chill. Add bananas and mix well to serve.
Brown meat slightly in skillet. Pour off fat. In another skillet cook potatoes, carrots, celery and onions. Cook for 10 minutes with not too much water. Season meat with garlic salt and onion salt. Add veggies; cooking water and all. Add Cheddar cheese soup.
In a 12-inch skillet, over medium-low heat, heat oil. Add garlic, onions and green peppers. Cook, uncovered. Stir occasionally until lightly brown (10 to 15 minutes). Add remaining ingredients and cook, covered, stirring now and then, until eggplant is tender but holds its shape and only a small amount of liquid is left in pan. Yields 6 to 8 servings.
Crush cookies in a 9 x 13-inch pan. Pour melted butter over. Mix and pat down as crust. Whip together pudding, milk and ice cream. Pour over crust and frost with Cool Whip. Let set for at least 2 hours in refrigerator.
Cream sugar and shortening; add eggs and blend together. Sift dry ingredients together, then add to first mixture. Add vanilla and nuts	last. Pour into a well-greased and floured pan. Bake	40 to	45 minutes at 300°. When cake is done, pour 1 small bag marshmallows over top and put in oven until they begin to melt.
Preheat oven to 350°. Place 1 large size (14 x 20-inch) Reynolds oven cooking bag in a 13 x 9-inch pan; add flour to bag, twist end and shake bag to coat. Add next 7 ingredients; squeeze bag to blend. Add red beans and sausage; turn bag to blend ingredients. Arrange ingredients in an even layer. Close bag with nylon tie; cut six 1/2-inch slits in top of bag. Bake for 50 to 60 minutes until rice is done.
In 9 x 13 baking dish, add these ingredients in layers. Bake at 350° for 60 minutes.
Combine all ingredients in medium bowl. Dip cooked and cooled hot dogs in batter. Cook in deep hot grease until brown. If there is any leftover batter, drop by rounded teaspoonfuls into hot grease. This will make great "corn balls."
Cook onion in melted butter. Mix in flour. Add Parmesan cheese and salt, then add milk. Beat egg yolks and put in cheese mixture. Cook slowly 10 minutes. Add Mozzarella cheese and mix well. Cook one package lasagne noodles and layer with meat sauce in greased 9 x 13-inch pan. After final meat layer, seal top with cheese sauce. Bake 1 hour at 325°. Let stand 15 minutes before serving.
Combine sugar and oil, stirring well. Add eggs one at a time, mixing well after each addition. Stir in pumpkin. Combine next 7 ingredients; add to pumpkin mixture alternately with water, beginning and ending with flour mixture. Stir in vanilla and pecans. Spoon batter into 2 lightly greased 9 x 5 x 3-inch loaf pans. Bake at 325° for 1 hour and 10 minutes or until toothpick comes out clean. Cool in pans 10 minutes; remove from pans and cool on wire racks. Serve with cream cheese and peach preserves if desired.
Mix ingredients together, using varying amounts of dry milk for desired consistencies. Knead it with fingers, forming into desired shapes and adding other foods like M&M's or peanuts for eyes, mouths, etc. Great fun!
In a large mixing bowl, mix stuffing with 1/2 cup warm melted butter. Add chopped clams, clam juice and minced crab meat; then add 2 tablespoons fresh minced garlic and green onions. Melt remaining butter in a baking dish. Take the mushroom caps and stuff with teaspoon (heaping full) and arrange in heavily buttered baking dish. Bake, uncovered, at 400° until slightly brown, then turn oven to broil until tops are crispy (about 3 minutes).
Chill shrimp, then mash very fine with fork or blender. Add all other ingredients and mix well. Roll into small balls. Roll lightly in finely chopped parsley. Makes 2 1/2 dozen.
Heat water. Add in order powdered milk, coffee creamer, sugar and chocolate mix. Serves 70 to 75 cups (for large groups).
Drain the canned fruit. Do NOT use any of the juice. Place fruit in a large mixing bowl. Over fruit, sprinkle pudding mix. Mix well, then add package of frozen strawberries.	Mix well and refrigerate overnight.
Mix lemonade, condensed milk and Cool Whip and pour into pie shell. Chill and serve.
Preheat oven to 375°. In the eggs, beat in sugar and margarine until smooth. Blend in flour, milk, coconut and vanilla. Pour into greased pans. Bake at 375° for 30 minutes.
Mix together all ingredients; drop onto cookie sheet. Bake at 350° for 25 minutes. Makes 12. Note: Fat Free, Sugar Free.