HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare Bisquick as per instructions on box. Brown pork sausage in skillet and drain grease. Add cream cheese to this sausage in skillet. Roll out the Bisquick. Spread the sausage mixture over the dough. Start rolling the dough up to make a log, then slice with a knife, in 1/2-inch thick pieces. Place on cookie sheet and bake for 15 to 20 minutes at 300°.
Heat all ingredients except chicken to blend. Grease inside of a large brown paper bag and place in a roasting pan. Set oven temperature at 500°. Salt and pepper chicken. Dip each piece in the sauce. Place chicken in bag. Pour sauce overall chicken. Fold sack in double at opening. Fasten top with paper clips and cover roasting pan. Place in oven and cook 15 minutes, then reduce temperature to 350°. Cook 1 hour and 15 minutes more. Do not open bag until cooking time is reached.
Cream margarine and sugar together. Add eggs and vanilla. Beat well. Add dry ingredients. Drop by tablespoon onto greased cookie sheet. Indent center and add 1/2 teaspoon jam. Bake at 350° for 12 to 15 minutes.
Break Oreos into pieces and press into dish. Spread ice cream or yogurt on crust; top with fudge sauce. Freeze until firm, about 6 hours.
Sift dry ingredients together. Cut in shortening and buttermilk. Mix well. Knead and roll out dough on lightly floured surface. Roll to 1/4-inch thickness. Cut with biscuit cutter. Brush with melted butter and fold in half. Bake at 400° for 15 minutes or until golden brown. Brush tops with melted butter. Makes about 75 biscuits, depending on size of biscuit cutter.
Brown ground beef and drain. Add taco seasoning and refried beans. Simmer approximately 15 to 20 minutes.
Mix Miracle Whip, sugar and vinegar until smooth. Pour over broccoli, cheese and bacon. Mix well. Chill overnight.
In a saucepan, bring brown sugar, butter and water to boil. Reduce heat and simmer for 10 minutes, stirring frequently. Pour into a greased 13 x 9-inch baking dish. Top with peaches. Whisk eggs, milk and vanilla. Slowly pour over bread slices placed over peaches. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350° for 20 minutes. Uncover and bake 25 to 30 minutes longer or until bread is golden brown.
Cook zucchini and onion in 1/4 c. butter, for 10 minutes. Add chopped parsley, salt, pepper, garlic powder, basil and oregano leaves. Combine 2 beaten eggs and 8 oz. mozzarella cheese (in another bowl).
Saute the green pepper, celery and onion in butter until soft. Add tomatoes; let simmer for 15 minutes. Season to taste with salt and pepper. Thicken mixture with flour and water thickening. Cook for 5 minutes. Pour over omelet.
Butter bread on both sides. Cut into cubes. Put first 3 ingredients into a well-greased casserole. Mix the remaining ingredients and pour over crab mixture in casserole. Cover and refrigerate all day or overnight. Bake at 350° for 45 minutes. Serve immediately. Serves 4. Great luncheon dish.
Place cooked and drained noodles into 4 bowls. Set aside. Heat the oil in a saucepan. Add garlic and saute until light brown. Add chicken and saute lightly. Add coconut milk, red pepper, chicken broth, curry powder, turmeric, soy sauce and sugar. Simmer for 5 minutes. Add cabbage. Cover and turn off heat. Let stand for 1 minute. Add lemon juice. Pour soup over noodles. Garnish with chopped green onions. Serve immediately.
Put ice in serving pitcher. Fill pitcher 1/3 full with white wine. Add orange and banana slices. Add enough 7-Up to fill pitcher. Add 1 to 2 ounces brandy. Stir and serve.
Brown hamburger meat; drain. Bring water to boil. Add noodles. Mix the cheeses and eggs together. Use 13 x 9-inch pan. Put 3 tablespoons sauce on bottom of pan. Spread. Add cooked noodles. Layer noodles, half the meat, half the cheese mixture and half the sauce. Repeat layers. Cover top with noodles. Cover them with sauce lightly. Sprinkle with Parmesan cheese. Bake at 350° for 40 minutes. This recipe will serve 8 people.
Mix first 3 ingredients with pure salt (not iodized). Cover with cracked ice. Mix well. Let stand 3 hours. Drain and rinse off salt brine.
Whip until thick and pour on cream cheese. Top with whipped cream, if you wish.
Combine all fruit and nuts. Mix Jell-O according to package. Add sugar; stir well. Pour over fruit, then add juice and stir. Refrigerate until ready to serve with liquid. (The juice keeps it from congealing.)
Dissolve gelatin and candy in boiling water. Stir in applesauce, lemon juice and salt. Chill until partially set. Form cream cheese in tiny balls. Stir cheese balls and nuts into gelatin mixture. Spoon into small molds* and chill until firm. Serve on fruit-salad tray. Makes fifteen 1/3-cup molds.
Preheat oven to 375°. Spray casserole dish. Put 4 to 6 boned chicken breasts in casserole dish. Put 1 piece Swiss cheese on each breast. Mix chicken soup with 1/4 to 1/2 cup wine. Pour soup and wine mixture over chicken breasts with cheese. Spread herb stuffing over soup. Melt butter and pour over stuffing. Bake at 375° until chicken is done, about 35 to 40 minutes.
Drain all canned vegetables. Combine with celery, onion and green pepper in container with tight fitting lid.
Combine 1 cup flour, powdered sugar and butter to form a dough. Press into a 9 x 9-inch pan and bake at 350° for 15 minutes. Beat sugar, eggs, lemon juice, 2 tablespoons of flour and baking powder. Pour over the baked crust. Return to oven for 20 minutes. Sprinkle with powdered sugar. Place in freezer for easier cutting.
Melt butter and put in bottom of dish. Mix sugar, flour and milk, and pour in dish. Add fruit and syrup on top. Bake in 350° oven until brown.
In a small saucepan melt the margarine. Stir the paprika, red pepper and cumin into the melted margarine; let cool about five minutes. Place the popcorn in large bowl. Pour spice mixture on top; sprinkle with the cheese. Toss with forks, coating the popcorn evenly with the spice mixture.
Soak bread crumbs in small amount of milk. Mix with ground beef and remaining ingredients, except cooking oil, soup and water. Shape into patties. Brown lightly in cooking oil. Add soup and water. Bake at 350° for 30 minutes or until done.
Have butcher lard the Pot Roast. Rub meat with pepper, nutmeg, and salt. Place in crick or enamel pot.
Mix equal amounts of mayonnaise and cheese. Spread on party rye bread. Place in broiler setting in oven until cheese is bubbly and brown.
Cook ground beef, then drain. Add cheese, green chilies, tomatoes, Worcestershire and chili powder. Simmer over low heat for 1 hour. Serve hot with Fritos or tortilla chips.
In a large glass bowl, sift cocoa and powdered sugar together. Place margarine on top of mixture and add milk. Microwave on High for 2 minutes. Stir in nuts and spread into an 8 x 8-inch buttered dish. Chill.
Mix graham cracker crumbs, sugar and butter; pat into a 9 x 13 pan. In a bowl, mix cream cheese and powdered sugar. In another bowl, whip whipping cream. Mix together with cream cheese mixture; pour over graham cracker crust. Smooth out and top with pie filling. Refrigerate.
Cut squash in serving pieces and scoop out seeds and stringy part. Leave rind on. Parboil 15 minutes in salted boiling water. Drain. Season with salt and pepper, dot with butter and sprinkle with Parmesan cheese. Bake at 375° for 15 to 20 minutes.
Preheat oven to 400°. Grease a 2-quart baking dish. Place chicken and vegetables in dish. Stir together soup and broth; then pour over chicken mixture. Combine margarine, flour and milk. Stir until smooth. Pour over mixture in dish. Bake 40 to 45 minutes or until golden brown. Serves 4 to 6.
Cook chicken and pull off the bone. Cut into pieces. Add vegetables and seasonings and cook all together.
Place all ingredients into a blender; blend for 1 minute. Pour mixture into 9-inch pie plate sprayed with Pam. Bake at 400° for 25 to 30 minutes or until custard sets. Cool.
Brown ground meat and onion, season to taste. Combine enchilada sauce, soup and milk; heat. In a 13 x 9-inch pan, layer chips, meat and onions, sauce mixture and cheese. Bake at 350° until bubbly.
Lightly grease muffin pan. Combine the first 3 ingredients; set aside. Cut each biscuit into quarters. Shape into balls. Coat with mayonnaise. Roll in sugar mixture. Place 4 balls in each muffin cup. Bake at 400° for 15 to 17 minutes or until golden brown.
Melt butter in a heavy soup pot. Add the onion and celery and cook until just soft. Whisk in the flour (use Wonder flour) and cook 3 minutes. Slowly blend in the broth. Bring this to a boil, reduce the heat to low and simmer for 20 minutes. Strain and return the broth to the pot. Slowly whisk in the peanut butter and the cream. Simmer for about 15 minutes longer. Serve warm. Serves 4-6.
Saute onion and garlic in oil until soft over low flame. Add parsley and basil. Heat 1 minute. Combine the rest of the ingredients, except calamad, to onion mixture and cook 1 hour. Add calamad and cook until tender, approximately 15 minutes. Do not overcook fish.
In a microwave bowl, place 1 square of chocolate, uncovered. Microwave 1 1/2 to 2 minutes or until soft, stirring every minute. Heat 1 1/2 to 2 minutes for 1 ounce and 2 to 3 minutes for 6 ounces (1 cup).
Mix all ingredients. Bake on ungreased cookie sheet for 10 minutes at 350°.
Mix all ingredients well. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes, until golden brown. Remove from pan immediately or they will stick. Cool before servings. (Pam or any spray shortening works great.)
Combine dry ingredients in large mixing bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, nuts and bananas. Bake in 3 greased and floured 9-inch cake pans at 350° for 25 to 30 minutes or until tests done. Cool in pans 10 minutes, then remove from pans and cool completely.
Add soda to 2 tablespoons boiling water and lemon juice. Add to mashed bananas; set aside. Cream sugar and shortening. Add eggs, then banana mixture. Add nuts. Bake in greased loaf pan for 1 hour in a 350° oven. This is especially moist.
Mash sweet potatoes and add all ingredients. Use just enough canned milk to make fluffy. Put in baking dish.
Prepare cake as directed and bake in two layers. Split each layer in half. Blend sugar, sour cream, coconut, and chill. Spread all but 1 c. of the sour cream mixture between the four layers. Blend the remaining cup with whipped cream and spread on the top of the cake. Seal in airtight container and refrigerate for 3 days before serving. Keep refrigerated after cutting.
Brown meat, onion and celery until done. Add hash browns and continue to cook. Pour cream of celery or mushroom soup over this; stir in. Put cheese on top of all and melt in oven for about 5 minutes.
Preheat oven to 375°. On nonstick baking sheet, spread oats. Bake 5 minutes or until lightly toasted, stirring once. In a bowl, combine oats with remaining ingredients. Press into bottom and sides of a 9-inch pie plate. Bake 10 minutes. Cool before filling. Proceed as directed in Strawberry Chiffon Pie recipe. Makes 6 servings.
Mash avocados with juice of lemon. In a 9 x 13-inch glass dish, layer mashed avocados, grated cheese, sour cream, picante sauce and chopped green onion. Let set in refrigerator 2 to 3 hours. Serve with tostadas (nacho chips). Serves 8.
Dissolve gelatins in boiling water; add marshmallows and beat with electric mixer until dissolved. Cool for 15 minutes. Add remaining ingredients to gelatin mixture, blending all ingredients together. Chill until firm. Serves 10 to 12.
Mix together. When ready to use, use 2 to 3 tablespoons of mix and 1 cup of water.
Melt morsels with peanut butter. Add peanuts and broken up potato sticks. Mix well. Drop by spoonful onto waxed paper. These have proved to be a hit each time served.
Thaw spinach and squeeze out moisture. Mix other ingredients and spinach. Chil and serve with crackers. Make day ahead to enhance flavor.
Mix flour and 2/3 cup sugar. Add pineapple, water and lemon juice. Cook in double boiler, stirring constantly, until thick and creamy. Add beaten eggs and butter. Cook all for 2 minutes. Pour into baked pie shell and top with meringue made with stiffly beaten egg whites and 3 tablespoons of sugar, browned.
Cut English muffins in half and then 1/4's and arrange on cookie sheets. Mix remaining ingredients in a bowl. Put generous portion of mixture on each muffin piece. Freeze for at least 30 minutes. (Can freeze for several weeks.) When ready to use, broil for a few minutes until puffy and golden brown. Serve hot.
Combine buttermilk and warm water. The temperature of this mixture should be warm to the touch. Sprinkle yeast over warm buttermilk mixture and let it set. Combine flours and bran. When yeast has dissolved and the surface is foamy, beat in 1/2 flour mixture. Beat until dough is elastic. Add remaining flour and salt. Mix well. Dough should form a ball in bowl, yet not be sticky. Add more flour if necessary. A stiff dough is required since loaves are baked on sheets rather than in pans and consequently have no side support. Turn dough onto lightly floured sheets.
Melt butter in baking dish. Mix soups together well and add to butter, mixing well. Add chicken, placing down in mixture. DO NOT SALT CHICKEN. Sprinkle with seasoning salt. Place in 275° oven, uncovered, for 1 hour and 15 minutes. Then cover and cook additional 1 hour and 15 minutes. Ready to serve.
Brown ground meat with onion and green pepper. Add all remaining ingredients. Simmer 30 minutes to 1 hour. (You may add a little water if mixture is too thick.)
Cook the chicken breasts 20 minutes. Skin and bone. Dice into small pieces. Blend all ingredients. Line bottom of a 13 x 9-inch casserole with most of a large package of plain Doritos chips. Top with chicken mixture. Sprinkle with cheese. Bake in a 350° preheated oven for 30 to 35 minutes.
Combine sugar and water in large saucepan. Bring to boil. Simmer three minutes. Stir in jello and juices. Ladle into wide topped freezer containers. Leave 1 inch head space. Cover tightly and freeze.
Combine all fruit, preparing bananas and peaches last. No sugar or dressing is needed. Serves 15.
Mix together all ingredients. Form into loaf and put in 13 x 9 x 2-inch pan. Bake at 350° for 1 to 1 1/2 hours.
Dissolve Jell-O in water. Let set until it starts to jell. Whip evaporated milk. Add sugar and lemon juice. Add Jell-O. Whip.
Cook macaroni according to package directions. Add the rest of ingredients. Bake at 275° for 2 hours.
Remove skin from chicken. Lay pieces in a baking dish. Sprinkle with seasoning. (I use garlic powder, pepper and dried basil.) Slice onions and break into rings; cover chicken thickly with all onions. Pour 1/2 of the barbecue sauce over onions and chicken. Cover and bake at 325° for 1 hour; drain excess liquid. Pour remaining sauce and bake 30 minutes more at 350°, uncovered.
Heat soup. Add cream cheese; stir until well blended. Add water to gelatin to dissolve. Add to soup mixture. Cool until slightly set. Add mayonnaise and vegetables. Add Worcestershire and catsup. Add garlic powder as desired and a little black pepper. Add shrimp and pour into greased mold. Chill to set. Serve with crackers.
Dump on top of each other pineapple, then pie filling, then cake mix, then coconut, then nuts and then margarine. Do not mix! Bake at 350° for 45 to 60 minutes.
Serve with sliced apples, bananas, pears, strawberries or fruit of your choice.
Heat oven to 250° or lower. Salt and pepper roast. Wrap in foil. Place in shallow pan and place in oven. Go about your business for about 5 hours.
Trim tenderloins and place in pan. In order listed, add ingredients over meat. Boil 5 to 8 minutes and turn. Let boil 5 to 6 minutes longer. Cool and slice thin.
Combine orange sections, coconut and sugar. Combine whipped cream and powdered sugar. Fold into fruit mixture. Refrigerate until time to serve.
Cream shortening and sugar, beat until fluffy. Stir in egg and vanilla. Add dry ingredients. Blend well and chill. Cut out cookies, sprinkle with sugar. Bake at 375° for 10 to 12 minutes.
Mix ingredients together; toss in a little flair. Serve to everyone you know and top with a tiny prayer.
Mix all ingredients; beat 1/2 minute. Fill 24 nongreased medium muffin cups 2/3 full. Bake 15 minutes. Serve warm.
Drain pineapple. Mix first three ingredients and cook on low heat until marshmallows dissolve. Cool slightly then fold in Cool Whip. Refrigerate until becomes firm.
Mix the first six ingredients together and marinate beef squares overnight. Then place on skewer and alternate with onion, bell pepper, tomatoes and mushrooms. Cook on grill.
Layer each ingredient in the order listed, emptying all contents as is (pineapple, cherry pie filling, cake mix and margarine). Top with chopped walnuts. Use a 9 x 13-inch glass baking dish. Bake at 350° for 1 hour.
Melt butter. Blend in sour cream and flour. Add remaining ingredients. Serve over fettucini.
Drain and wash beans; mix. Place alternate layers of bean mixture, onion and green pepper in salad bowl. Season with salt and pepper. Mix rest of ingredients for dressing; beat until white and thick. Pour over salad and refrigerate overnight. Serves 16 to 20.
Thaw bread dough. Spread on cookie sheet (greased). Mix next 7 ingredients together. Spread on dough. Lay pepperoni slices all over and cover with cheese. Roll like jelly roll. Place seam down and close ends. Brush with egg white. Bake at 350° for 30 to 40 minutes. Serve hot with a side dish of spaghetti sauce.
*Alligator must be free of all fat; also dark meat is the best (leg and body meat), boneless.
Thaw and drain frozen vegetables. Combine them with soup, 1/2 cup of cheese, sour cream, pepper, pimento and 1/2 can onions. Pour into a 1-quart casserole dish.
Put sliced okra in large bowl. Add salt and pepper. Pour enough buttermilk to cover okra. Mix well. Put in the refrigerator about 30 minutes. Then drain buttermilk off okra. Roll in flour and drop in hot oil until brown.
Combine onions and butter in 2 quart casserole. Microwave on High until onions are tender, 1 to 3 minutes. Sit aside. Stir the bouillon in hot water until dissolved. Add rice and green onions to casserole. Cover. Microwave on High until mixture boils, 4 to 8 minutes. Let stand covered until liquid is gone, 5 to 6 minutes. Stir in eggs and soy sauce. Microwave on High until eggs are set, 2 to 4 1/2 minutes, stirring 4 to 5 times during cooking. Fluff with fork, then serve.
Mix all together. Chill well. (Make ice ring with additional Kool-Aid.) Serves 60.
Break eggs in medium mixing bowl; beat until well blended. Cut banana in 1-inch pieces into bowl with eggs. Mash with fork and mix with eggs. Add sugar, salad oil and nuts to banana mixture and beat until well mixed. Sift flour, baking powder, baking soda and salt together into banana mixture. Mix until dry ingredients are just blended. Pour into greased 9 1/2 x 5 1/4 x 2 3/4-inch loaf pan. Bake in oven at 350° for 55 to 60 minutes. Cool before cutting.
Mix flour, salt, butter, baking powder and brown sugar together. Mixture will be dry and crumbly. Put in bottom of well-greased 9 X 13 inch pan. Bake at 325 degrees for 12 minutes.
Heat oven to 350°. Spray bottoms of 2 (9 x 5-inch) loaf pans with nonstick spray. In a large bowl, whisk together eggs and oil. Add sugar, zucchini, vanilla and molasses; mix well. Combine flours, cinnamon, salt and soda. Stir into egg mixture, mixing only until well blended. Pour into prepared pans. Bake for about 50 minutes or until toothpick inserted in center of loaves comes out clean. Cool for 10 minutes; remove from pans and cool completely. Yield: 2 loaves (16 slices each).
Sift together dry ingredients and set aside. In a separate bowl blend eggs and oil. Add to dry ingredients and mix well. Fold in berries and nuts. Grease 2 large loaf pans. Bake at 325` for 1 hour. Easy! Yields 2 loaves.
Mix all ingredients and store in an airtight container. Mix 2 teaspoons per mug of hot water.
Reserve 1 cup cake mix. In a large mixing bowl, combine remaining cake mix, 1 egg and oil. Mix until crumbly. Press on bottom and about halfway up sides of a 10-inch spring-form pan (or any deep pan or dish). Set aside. Beat cream cheese and sugar together. Add 3 eggs and reserved cake mix. Beat one minute on medium speed. On low speed, gradually add milk, lemon juice and vanilla. Mix until smooth. Pour into crust. Bake at 350° for 45 to 60 minutes. Cool. Top with choice of pie filling.
Dissolve sugar and milk well. Add oleo and place on range. Boil for 10 to 15 minutes, stirring as it boils, until it forms a soft ball in a cup of cold water. Add the chips and Marshmallow Creme that have been mixed in another bowl. Beat until it begins to thicken. Add the nuts and the vanilla. Pour into greased 9 x 12-inch pan. Let cool. Cut in squares.
Mix ingredients on low speed until moist. Beat 2 minutes on high. Pour batter into greased 13 x 9-inch pan. Bake 30 to 40 minutes in a 350° oven.
In large saucepan, combine sugar, corn syrup and water. Bring to boil. Cook until it reaches the hard-ball stage (250° to 252°).
Drain pineapple and reserve juice. Use juice from pineapple and water to dissolve Jell-O. When Jell-O has started to cool, add cream cheese, pineapple and 7-Up. Blend well in blender. Chill.
Mix all ingredients together. Drop from teaspoons into hot oil (375°). Cook until brown.
Brown pheasant pieces in a frypan with 1 tablespoon of cooking oil. Season with 1 teaspoon garlic salt and 1 tablespoon soy sauce. Add vegetables to pheasant. Pour 1/2 of the Kikkoman baste and glaze over veggies. Cover and simmer until veggies are cooked to your desired crispness. Pour remaining glaze on servings as desired. Great on white rice.
Melt the butter in a pie plate; coat. Beat the egg whites with the cream of tartar and the sugar. Roll the crackers fine; add to egg whites. Add the pecans and vanilla. Pour into pie plate. Bake for 20 to 25 minutes at 350°. Cool; spread with whipped cream. Chill 1 hour.
Mix all together and top with 1 stack Ritz crackers (crumbled); add melted butter if desired. Bake at 350° for 30 minutes.
Beat all ingredients until creamy. Spread on a plate. Top with shredded lettuce, chopped green peppers, chopped tomatoes, chopped green onion tops and grated Colby cheese. Serve with Tostitos chips.
Sprinkle chicken drumettes with garlic powder. Beat egg; add milk. Roll chicken in cornstarch, dip in egg-milk mixture and brown in hot oil. Put browned wings in 9 x 13-inch pan. Pur brown sugar, vinegar, broth, catsup, soy sauce and bouillon in saucepan. Bring to a boil until blended. Pour over chicken. Bake at 350° for 45 minutes.
Over high heat, brown beef strips; push up to sides of pan. Mix garlic, sugar, ginger, 1/4 cup soy sauce and water. Reduce to medium heat and add meat. Simmer for 20 to 25 minutes. Increase to medium-high heat and add peppers and onions. Stir-fry for 5 to 10 minutes.
Grease and flour pan. Cream sugar and shortening. Add beaten egg. Sift dry ingredients together. Add dry to mix. Add apples and nuts. Mix well. Pour into 9 x 9-inch pan. Bake at 350° for 45 minutes to 1 hour.
Heat oil in skillet. Cut chicken in narrow strips. Place in skillet; add garlic and cook over high heat, stirring often, about 3 minutes, until chicken is lightly browned. Add frozen vegetables and cook about 2 minutes, stirring often, until thawed. Meanwhile, mix cornstarch, ginger, soy sauce and broth in a bowl until blended. Pour into skillet; stir until sauce boils and thickens. Reduce heat; cover and simmer 2 minutes, until chicken is done. Stir in peanuts. Serve over hot rice. Makes 4 servings.
Cut meat into 1/4-inch strips. Sprinkle with paprika and allow to stand while preparing other ingredients. Brown meat in butter. Add garlic and broth. Cover. Simmer 30 minutes. Stir in onions and green peppers. Cover and cook.
Mix together and drop by teaspoon into powdered sugar and place on an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.