HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown sausage and drain off fat. Add tomatoes and green chilies; cut cheese in chunks and add to sausage mixture and melt. Serve in chafing dish with large corn chips. Also good over baked potatoes.
Sift together flour, cornmeal, sugar, baking powder and salt into bowl. Combine eggs, butter and milk. Add to dry ingredients, stirring just enough to moisten. Spoon batter into greased 3-inch muffin pan cups, filling 2/3 full. Bake at 400° for 15 minutes or until done. Makes 12.
Pour boiling water over gelatin in large bowl, stirring until dissolved. Add yogurt and blend. Add cherries and almonds. Chill until firm. Enjoy!
Butter enough slices of white (sandwich or other) bread to cover bottom of casserole dish; cut into 9 cubes each and lay in dish with buttered side down. Cover with grated cheese over which is sprinkled a light coat of cayenne or red pepper. Cover with another layer of buttered bread, cubed. Add another layer of grated cheese lightly sprinkled with cayenne or red pepper. Beat eggs; add milk to eggs. Pour over the casserole. Bake in 350° oven until solid in the center (about 30 minutes).
Combine potatoes, Miracle Whip or mayonnaise and cheese; mix lightly. Place in oven dish and bake at 400° for 35 minutes. Drain and put in serving dish.
Sift flour, sugar, baking soda and salt together in a large bowl. Add bran flakes and mix well. Combine beaten eggs, buttermilk and oil. Add to dry ingredients and mix. (Refrigerate for 6 weeks, if you wish and bake as needed.) Fill muffin tins 2/3 full. Bake 15 minutes at 400°.
Have eggs and margarine at room temperature. Using mixer, cream margarine and sugar. Add eggs, one at a time. Beat well after each addition. Sift flour 3 times. Add gradually to batter. Add flavorings. Bake in 10-inch greased and floured tube pan at 325° for 1 1/2 hours. Cool 4 minutes and invert. The best!
In oblong casserole dish, layer first 6 ingredients in order given. Dilute mushroom soup with water and pour evenly over casserole. Salt and pepper to taste. Cover with foil; bake at 300° for 3 hours.
Beat egg white and water until frothy. Add pecans. Mix sugar, salt and cinnamon in bowl. Add nuts and coat thoroughly. Place on buttered cookie sheet. Bake at 225° for 1 hour, stirring often.
Melt chips and bark in microwave. Mix together. Add salted peanuts. Drop by tablespoon on waxed paper and let set until dry, about 1 hour.
Bake cake as directed on box in a 9 x 13-inch pan. While cake is still hot, punch holes with fork. Mix cream of coconut and Eagle Brand milk. Pour slowly over cake, allowing mixture to seep in. Let cool. Ice with Cool Whip and sprinkle with coconut.
Heat oven to 350°. Prepare brownies as directed on package, except stir coconut and nuts into dough. Bake as directed; cool. Mix powdered sugar, 1/2 cup margarine and the vanilla. Stir in milk, one teaspoon at a time, until of spreading consistency. Spread over brownies. Refrigerate until topping is firm, about 30 minutes.
Combine the flour, sugar and baking powder; cut in margarine until the mixture resembles coarse crumbs. Combine Egg Beaters, milk and vanilla. Stir into flour mixture just until moistened. Stir in blueberries. Spoon into 12 (greased) or paper muffin cups. Bake at 400° for 25 minutes or until done. Let cool in pan for 5 minutes. Remove and serve.
Brown meat and onions in skillet. Add taco seasoning mix, mushroom soup and Ro-Tel tomatoes. Place chips in medium size casserole dish. Add meat mixture. Top with grated Cheddar cheese. Bake in 350° oven until cheese is melted.
In small bowl, combine milk and egg. Combine flour, crushed corn flakes, salt and pepper. Flatten each chicken breast half to about 1/4-inches thick by pounding between waxed paper. Dip chicken into milk mixture, then into flour mixture, turning to coat. In 10-inch skillet melt 4 tablespoons butter. Add garlic and chicken. Cook over medium heat, turning occasionally until golden brown, 5 to 6 minutes. Place chicken on serving platter and keep warm. Add remaining 2 tablespoons butter to dripping in pan. Stir until butter melts; stir in lemon juice. Add green onions and mushrooms. Continue cooking, stirring occasionally until heated through, 2 to 4 minutes. Spoon over chicken. Garnish with lemon slices and parsley. Makes 4 servings.
Boil potatoes in pot. While potatoes are boiling, set oven to 350°. When potatoes are cooked, run under cold water for a few minutes; this will help you to peel them without getting burned. Put potatoes in bowl and mash up real good. Put butter in with potatoes, they should be just warm enough to melt your butter.
Cook broccoli according to directions; drain. Arrange in 11 x 7-inch baking dish. Sprinkle with 1/2 of shredded cheese. Top with chicken. Season with salt and pepper. Spoon on cooked rice. Prepare a medium white sauce. Melt butter in saucepan over low heat. Blend in flour; add milk all at once. Cook over medium heat, stirring constantly until mixture thickens and bubbles. Remove from heat. Stir in lemon juice, gently fold in sour crem and pour over chicken in casserole. Sprinkle with remaining grated American cheese. Bake in hot oven at 400° for 15 to 20 minutes or until lightly browned. Serves 6.
Mix together. Stir constantly. Bring to a hard boil and boil 15 minutes pretty hard. Take off heat. Add marshmallow cream and peanut butter; beat until stiff. Pour into 9 x 12-inch or 9 x 13-inch greased pan (grease with oleo). Let cool and cut into small pieces.
Brown hamburger and onion. Place tortillas on baking sheet. Top with hamburger mixture and cheese, leaving 1/2-inch of tortilla edge uncovered. Bake at 400° until edges are crisp and golden and the cheese is melted, about 8 to 10 minutes. Top with salsa if desired.
Make a little over 1 gallon mix ahead and add 7-Up just before serving.
Add salt and baking powder to flour; rub shortening into flour. Put eggs in cup; fill with canned milk. Add to flour mix. Roll thin. Put in broth.
Combine cream cheese, sour cream, pineapple, sugar, oranges and half of the nuts in a bowl; mix well. Spoon into serving dish. Chill until serving time. Sprinkle with remaining nuts. Serve with gingersnaps.
Cut each breast fillet into 6 to 8 nuggets, about 1 1/2-inch squares. Combine crumbs, cheese, Accent and salt. Dip nuggets into margarine and roll into crumb mixture. Place in single layers on foil-lined baking sheet. Bake at 400° for 20 minutes.
Cream Crisco and sugar; add eggs and make paste of cocoa, coloring and vanilla and blend into fat mixture. Add salt, flour and buttermilk. Mix soda and vinegar; add this while foaming and mix well. Bake at 350° about 35 minutes or until done. Use 2 (8-inch) cake pans. Split layers to make four.
In large bowl, combine 2 cups flour, yeast, 3 teaspoons salad dressing and mix well. Heat buttermilk, water and shortening until warm. Add to flour mix. Add egg. Blend well until moistened. Beat 3 minutes on medium speed. Gradually stir in enough remaining flour to make firm dough. Knead until smooth (5 to 10 minutes). Place in greased bowl. Cover and let rise in warm oven. (Turn oven to 200° for 1 minute. Turn off for 20.) Punch dough down and divide in 2 parts. Roll each part to 12 x 7-inch rectangle with large size roll up sealing edges and ends. Place seam down on cookie sheet. Make diagonal slits 2-inches apart on top. Cover; let rise in warm oven 30 minutes to 1 hour. Bake 25 to 30 minutes at 375°. Brush with melted butter and sprinkle with dressing mix.
Heat 3 cups milk. Mix sugar, flour, cocoa and 1 cup milk and add to heated milk. Let cool. Then add egg yolks and cook until thick (you will need to use electric mixer while cooking to keep smooth). When thickened, take off heat. Add vanilla and pat of butter. Pour into baked pie crust and use whites for meringue.
In a 10-inch skillet, cook ham, mushrooms, onion and green pepper in oleo over medium heat for 5 minutes. Beat together eggs, milk, salt and dash of pepper. Add to skillet. Continue cooking over medium heat, stirring constantly, for 4 minutes or until eggs are cooked throughout, but are still glossy and moist. Place cheese slices on top of mixture to melt for the last few minutes of cooking.
Remove crusts from bread and butter. Cut into cubes. Place bread, eggs and onion in plastic bag. Shake up and put in refrigerator overnight. Add celery, crab, shrimp and mayonnaise to bread mixture and chill. Garnish with parsley and serve.
Peel potatoes and cut into cubes. Cook until tender in boiling water. Drain and place in a large bowl. Add next five ingredients and beat with an electric mixer until smooth. Do not overbeat. Spoon into a greased 13 x 9-inch pan. Bake, uncovered, at 325° for 50 minutes. Makes 10 servings.
Combine the first 4 ingredients. Beat until smooth. Pour into graham cracker crust in a spring cake pan. Bake at 350° for 50 minutes. Mix the sour cream, 1/4 cup sugar and vanilla. Pour on; bake for 5 minutes at 375°.
Dissolve gelatin in hot water. Add pineapple juice. Chill until quite firm. Whip until light and foamy. Mash cream cheese and fold into pineapple. Fold this mixture into whipped gelatin. Fold in the Dream Whip. Chill until firm.
Peel potatoes, dice, cook and drain. Cook onion and celery together, drain.
Soak beans in water overnight. Next day, bring to boil in same water. Cut bacon into 1 1/2-inch pieces. Add all ingredients to beans and pour into ceramic pan or bean pot. Bake at 300° for 3 to 4 hours, stirring occasionally.
Cook squash and onions; drain. Combine soup and sour cream and stir in carrots. Fold in drained squash and onions. Combine stuffing mix and butter. Spread half in 12 x 8-inch baking dish. Pour vegetables over. Sprinkle with remaining stuffing mix. Bake at 350° for 45 minutes.	Serves 8.
Make simple syrup by boiling sugar and water for 5 minutes. While hot; add instant coffee. Let cool. Put into gallon jug. Add liquor and vanilla beans. Let stand 2 weeks. Note: Keep vanilla beans and add 1 fresh bean for next brew.
Place drained pineapple chunks in a greased 9 x 12-inch casserole dish/pan. In a small bowl, mix sugar and flour. Sprinkle over pineapple. Layer grated cheese, then cracker crumbs. Drizzle melted butter over all. Bake 30 to 40 minutes at 350°.
Combine all above ingredients and mix well. Chill. Yield: 6 to 8 servings.
Add eggs to milk. Stir. Then add extract, juice and rind. Beat egg whites until stiff, adding sugar slowly and then salt. Pour filling into baked pie shell. Top with egg whites. Bake at 375° until brown.
Boil squash and onion in bouillon until tender. Puree in blender. Add cream cheese, curry powder, seasoned salt, garlic salt and red pepper to taste. Continue blending until frothy and well mixed. Serve cold with garnish of parsley and sour cream, if desired.
Beat egg. Add milk to beaten egg. Dip cleaned shrimp into mixture. Take shrimp out of egg and milk mixture. Drop and wrap shrimp in flour. Shake excess flour from shrimp. Fry shrimp in medium hot grease until golden brown. Serve hot!
Mix everything together until smooth. Add a little water to mixture until it looks like heavy cream. Heat oven to 450°. Put 1 teaspoon meat drippings into each muffin tin hole. Heat drippings in oven until it starts to smoke. Pour batter into tins. Bake for 20 to 25 minutes or until golden brown. Makes 5 to 9.
Preheat oven to 350°. Prepare cake mix as package directs. Pour two cups of batter into greased 13 x 9-inch baking pan; bake 15 minutes.
Jell the Jell-O and water about 20 minutes in freezer. Beat until fluffy and add remaining ingredients. Cut into squares.
Puree banana in blender along with orange juice and lemonade. Mix with remaining ingredients, stirring until sugar is dissolved.
Grind vegetables, sprinkle with salt. Let stand overnight. Rinse and drain. Add remaining ingredients. Heat to boiling. Boil 3 minutes. Seal in hot jars.
Boil pasta in large pan with approximately 1 tablespoon salt until tender, approximately 10 minutes. Let cool. Mix together all other ingredients except ham and bacon. Then mix in cooled pasta. Mix well and refrigerate overnight. Stir several times. Add ham and bacon the next morning and return to refrigerator until ready to serve.
Combine potatoes with celery and onion. Combine ranch mix, mayonnaise and water. Add this to potatoes and toss. Chill.
Mix all ingredients together. Cook and stir until it boils. Cook for 20 minutes or more until tender. Put in hot jars and seal. Very good with meats and vegetables.
Layer all ingredients. Do not stir. Save some bacon and cheese for topping. Combine mayonnaise and sugar and pour on top of layered salad. Garnish with bacon and cheese. Refrigerate overnight, covered with Saran Wrap. When ready to serve, mix lightly.
Drain artichokes and chop. Mix together other ingredients. Pour into 2 small souffle dishes and bake until golden and bubbly in 350° oven. Great on crackers.
Saute beef in oil in large skillet until browned (about 5 minutes). Add cornstarch and blend well. Add broth, water chestnuts, red pepper, soy sauce, onions and black pepper. Bring to a boil, stirring often. Stir in rice and remove from heat. Let stand about 5 minutes. Fluff with fork.
Cook squash in small amount of water until tender. Add onion. Heat soup in 1/2 cup water in saucepan. Alternate layers of squash, cheese, soup and crackers. Bake at 325° for 30 minutes.
Mix all in bowl, except confectioners sugar. Roll into teaspoon-size balls. Roll each ball in confectioners sugar. Store in tight containers.
Butter a 10 x 6 x 2-inch baking dish or shallow 1 1/2-quart casserole. In a large bowl, beat eggs just until yolks and whites are blended. Stir in milk and corn syrup until blended. In a small bowl, stir together sugar, salt, cinnamon and nutmeg until well mixed. Add to egg mixture and stir until blended. Stir in butter.
Combine first 3 ingredients and mix well. Blend in rest of ingredients. Bake in greased muffin tins at 375° for 30 minutes. Makes 2 dozen muffins.
Mix sugar, cornstarch or flour, add salt; sprinkle over fruit in pastry-lined pie pan, or if desired, mix dry ingredients with fruit before putting fruit in pie shell. Dot with butter or margarine and adjust top crust. Cut slits in top crust. If Crumb Topping is used instead of top crust, you may omit the tablespoon of butter to dot fruit. Bake at 400° for 40 to 50 minutes.
Triple aluminum foil (or x2 if using heavy duty foil) to approximate size of 16-inches, for chosen number of chicken dinners (each leg and thigh quarter). Place chicken and all ingredients in center of the foil. Again triple aluminum foil as instructed and place on top of the chicken meal. Roll towards the meal, leaving creased edges on all four sides.
Mix cottage cheese, Cool Whip and dry Jell-O together. Add orange sections. Mix and serve.
Line cookie sheet with foil and lightly butter. Lay saltine crackers on foil. Melt butter and brown sugar over medium-high heat. Bring to boil and boil for 4 minutes. Spread over crackers. Bake for 5 minutes in 375° oven. Remove from oven and pour chocolate chips over. Soften and spread. Sprinkle with chopped pecans. Cool in refrigerator. When cool, break into pieces. Will keep for 2 weeks in refrigerator.
Put in a large bowl 3 cups of flour, sugar, salt and yeast. Into small saucepan put warm water and shortening. Let stand a few minutes. Then add to flour mixture and beat for 2 minutes with electric mixer.
Boil raisins in water for 20 minutes. Mix all ingredients together. Pour mixture into boiling raisins, stirring constantly for 3 to 5 minutes. Pour over sliced ham and bake 45 minutes at 350°.
Peel meat off bones in thin strips. In a greased baking dish, layer some chicken on bottom, then some Stove Top bread crumbs, then chicken; continue layering until chicken is used up and a few bread crumbs are left. Combine water with the cream of mushroom soup and the seasoning packet from Stove Top. Pour this over the layers in the baking dish; garnish with the rest of the bread crumbs. Bake at 350° for 30 to 40 minutes or until browned and done.
Bake cake as directed on package and let cool completely. Crumble half of cake in the bottom of a punch bowl. Then begin to layer: 1/2 pudding, 2 to 3 bananas, pineapple, fruit pie filling, 1/2 Cool Whip and nuts. Repeat layers. Cover and refrigerate overnight.
Brown meat; drain. Add onions and pepper; cook until tender. Add tomato sauce and paste; stir. Mix cornmeal, milk, egg, corn, olives, cheese, garlic, salt, chili powder, cumin and oregano and stir into meat and sauce mixture; stir well. Pour into a 3-quart casserole and bake at 350° for 35 minutes. Serves 8 to 10.
Puree tomatoes and tomato paste. Add seasonings. Brown beef and onions. Stir in 1/2 of spaghetti sauce mix. Spoon cottage cheese evenly over meat. Arrange uncooked noodles on top. Sprinkle with remaining spaghetti sauce mix. Pour tomato mixture over all; press down to be sure all noodles are moistened. Cover and simmer 20 minutes. Sprinkle with Mozzarella; simmer 5 more minutes.
Mix well. Put ungreased casserole dish Bake at 375° for 45 minutes. 5	minutes before time. Remove meat loaf drain grease top with mixture of equal amounts ketchup, mustard, lemon juice and brown sugar. Put back in oven for 5 minutes.
Layer the first 6 ingredients in the order shown. Spread the mayonnaise over top of layers. Cover with Parmesan cheese. Sprinkle bacon over top. Refrigerate overnight.
Beat Parmesan cheese, Miracle Whip and cream cheese until creamy; add bacon and green onion tops. Chill overnight. Shape into a wreath, heart or a ball with a spatula. Top with dry parsley flakes.
Preheat oven to 350°. Beat eggs slightly, then beat in sugar, salt, vanilla, nutmeg and milk. Pour into crust and bake 40 minutes.
Combine all ingredients and top with Rice Krispies. Bake in preheated oven at 375° for 30 minutes. Celery will be crisp.
Prepare brine, using sugar and vinegar. Stir until dissolved on low heat. Let stand 1 hour. Soak vegetables for 2 hours in salt. Drain juice. Pour brine over vegetables. Put in jars and refrigerate. Ready to eat in 2 to 3 days. Will keep for 3 months in refrigerator.
Let cream cheese soften and mix with mayonnaise. Mix water and Jell-O. Let it begin to gel. Add cream cheese mixture, pineapple, and other ingredients. Refrigerate.
Sift dry ingredients. Add salad dressing. Blend thoroughly. Add water and vanilla gradually. Stir until smooth. Pour into two 8-inch pans. Bake at 350° for about 30 minutes or 8 x 8 x 2-inch pan until done, approximately 30 minutes at 350°. Frost with favorite frosting.
Preheat oven to 350°. Grease a 9-inch square pan. In a small saucepan over low heat, melt the chocolate and butter.
Melt caramels and milk in the top of a double boiler. Add nuts and spoon onto a greased pan. Put the pan in the freezer overnight. Melt chocolate in the microwave; dip the caramel mounds and return to the greased pan until it hardens.
Mix Cool Whip, cream cheese and sugar together then pour over a graham cracker crust. Top with cherries. Refrigerate one to two hours
Mix cream cheese and dressing mix. Spread on bread. Top with cucumber slices. Sprinkle with dill weed.
Thaw and drain broccoli. Add broccoli to other ingredients in a large mixing bowl. Cook in a well greased 9 x 12-inch pan at 400° for 30 to 35 minutes.
Cream sugar and shortening. Add mashed bananas and remaining ingredients. Mix well after each addition. Pour in loaf pans. Bake 1 hour at 350°.
Boil chicken, remove bones and put in a casserole dish. In same pot as chicken was boiled, mix broth and soup; pour over chicken. Add flour to melted margarine (in same boiling pot). Then slowly add milk to blend. Pour over chicken and bake at 350° for approximately 45 minutes or until browned on top.
Mix Crisco with honey. Mix dry ingredients, then fold into Crisco mixture. Add water gradually. Roll out or pat into shape on greased cookie sheet. Score into squares if desired. Bake at 350° for 15 minutes.
Cream butter and sugar together and add rest of ingredients. Bake in unbaked pie shell at 350° for 40 minutes or until set.
Place pie crust in a 9-inch quiche pan. Heat oven to 400°. Layer cheese in pie crust. Top with pepperoni and mushrooms. In medium bowl, combine milk, eggs, seasoning and garlic; beat well. Pour egg mixture over mushrooms. Bake at 400° for 40 to 45 minutes or until knife comes out clean. Meanwhile, simmer spaghetti sauce over low heat. Cut quiche into pie slices and spoon sauce over each slice.
Steam beans 15 to 20 minutes. In a skillet place olive oil. Heat 2 minutes. Add chopped onion. Saute until onions are clear. Add beans, bouillon and garlic powder. Stir for 2 minutes. Serve hot.
Preheat oven to 375°. Cream peanut butter, shortening and brown sugar in large bowl. Add milk and vanilla. Beat until well blended. Add egg. Combine flour, salt and soda. Add to creamed mixture at low speed; mix just until blended.
Beat egg whites until stiff. Add next 3 ingredients. Mix well. Coat pecans and place one layer of pecans on greased cookie sheet. Bake at 300° for 20 minutes.
Mix first 3 ingredients like fine meal. Press firmly in 9-inch pan. Bake at 375° for 10 to 15 minutes until edges are slightly browned.
Mash 1/2 box of strawberries. Add sugar and cornstarch mixed in a little water and cook together until thickened. Set in refrigerator to cool. Take other 1/2 box of strawberries and cut in halves or quarters and cool. Put cut up berries in shell and then the berry mixture on top. Serve with whipped cream.
Melt butter and chocolate; beat egg. Add salt. Fold egg into chocolate mixture. Add nuts, sugar and marshmallows. Divide into two parts. Roll in wax paper. Roll in coconut or ground nuts.
Heat oven to 400° and grease a pie plate with shortening. Put onions in skillet and add ground beef and pepper. Cook and stir over medium heat about 10 minutes (until brown). Drain off fat and spread beef mixture in pie plate. Put milk, eggs and baking mix in blender and blend on high 15 seconds. Pour blender mixture over beef mixture in pie plate. Bake 25 minutes. Remove from oven and top with tomatoes and sprinkle with cheese. Bake 5 to 8 minutes longer. Cool five minutes on wire rack. Serves 6.
Melt peanut butter and margarine on low; stir constantly. Remove from heat; add egg, sugar and milk. Mix together with your hands until smooth. Place in 8 x 8-inch buttered pan for thick fudge. Place in 15 x 10-inch buttered pan for thinner fudge. I prefer the thinner. Refrigerate.
Brown hamburger and drain. Mix taco seasoning, creamed corn and beans with juice into hamburger. Crumble chips in bottom of	a long casserole dish (any amount you like). Pour meat mixture over chips and bake at 325° for 20 minutes. Then sprinkle with shredded cheese over top and heat until cheese melts. Suggestion: Serve with sour cream or mild or hot taco sauce.
Grind onion, parsley and liver together. Put flour into mixing bowl. Add ground liver, onion and parsley, seasoning and eggs and mix with milk like any other batter. Put 3 quarts of water in a pan and 2 tablespoons salt, heat to boiling. Put some of the batter on a plate. When water boils, take a table knife, dip in hot water and cut little slivers of batter off plate. Let drop into hot water and occasionally dip knife in hot water to keep dough from sticking. Keep on boiling until you have all the batter scraped in. Cook a minute or two, drain in colander. Pour a cup of cold water over and drain. After finished draining, put in a bowl. Heat a tablespoon of lard or other shortening (chicken fat is good). Pour over dumplings and mix. Now they are ready to serve.
Cream the shortening and sugar until fluffy. Stir in eggs, milk and remaining ingredients. Bake in three 9-inch round pans or a 9 x 13-inch cake pan at 350° for 25 minutes.
Melt cheese in milk. Combine all ingredients and bake at 350° about 45 minutes. Can be topped with mushroom soup after baking.
Cream butter and 5 tablespoons sugar; work flour, vanilla and nuts into creamed mixture. Form into desired shape. Cook on ungreased baking sheet at 325° to 355° for 25 to 30 minutes. Roll in powdered sugar. Yields 5 to 6 dozen.