HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425°. Brown sausage and mushrooms. Drain well. Mix milk and eggs. Place meat and mushroom mixture in bottom of unbaked pie shell. Sprinkle with cheese and pour egg mixture over all. Bake for 25 minutes or until light brown on top.
Chop onion and cook in oil until tender. Mix rest of ingredients and cook over low heat 1 hour until thick. Makes 3 cups. Serve over cooked noodles, rice or spaghetti. Beef, Spam or hamburger may be substituted for the pork.
Mix vegetables, mayonnaise and cheese. Pour in medium baking dish. Mix margarine and crackers. Sprinkle over other ingredients. Bake at 350° for 30 minutes.
Boil sugar and cream to soft ball stage. Then beat mixture (use a mixer) until it becomes sugar like. Add nuts. Spoon on wax paper.
Arrange a layer of graham crackers on bottom of 9 x 13-inch glass dish. Prepare each package of pudding according to directions; set aside. Top crackers with 1 flavor of pudding. If using bananas, slice one in 1/2-inch rounds and press into pudding. Layer more graham crackers and top with second pudding. Repeat arrangement of sliced bananas; top with third pudding. Crush remaining graham crackers; combine with chopped walnuts. Sprinkle over dish. Chill for several hours. Serve with whipped cream, if desired.
Combine cereal, pineapple and juice; set aside. Mix remaining ingredients together. Stir in cereal mixture. Shape into loaf. Place in greased shallow baking pan or 1 1/2-quart Pyrex loaf dish. Bake at 375° for 45 minutes. Serve with mustard sauce. Makes 6 servings.
Dissolve Jell-O in hot water.	Set aside to cool. Add pineapple to cooled rice.	Add Cool Whip, nuts and Jell-O. Put in	slightly buttered dish. Refrigerate until congealed. Cut in squares and serve.
Heat oil in 10-inch skillet over medium-high heat. Cook ham and onion in oil about 5 minutes, stirring frequently, until onion is tender. Stir in potatoes, sauce mix from potato mix, hot water and pepper. Heat to boiling; reduce heat to low. Cover and simmer 10 minutes, stirring occasionally. Stir in vegetables. Cover and simmer about 10 minutes or until potatoes and vegetables are tender. Sprinkle with cheese.
Combine bread crumbs, cheese, pepper, basil, celery seed, onion powder, oregano, paprika and salt in bowl. Dip chicken in evaporated milk and then coat with crumb mixture. Place in lightly greased shallow roasting pan. Bake in 400 degree oven for 30 minutes. Brush with oil and bake 10 minutes longer.
Mix first 3 ingredients and add sausage, bacon, corn and peppers. Add buttermilk to cornbread consistency. Add cheese. Pour in greased skillet and bake at 400 degrees for 30-45 minutes or until golden brown.
Cook sugar, butter, syrup and 1 teaspoon salt (unless you've salted the popcorn). Boil slowly for 5 minutes. Remove from stove, add soda; stir and pour over popped corn. Spread on cookie sheet; place in 200° oven for 1 hour. Stir it every 15 minutes.
Cook potatoes for 35 minutes; mash with butter. Beat in the remaining ingredients. Put half potato mixture in a greased casserole. Add half pecans, rest of potatoes and then the rest of the pecans. Bake at 325° for 30 minutes.
Cream butter, powdered sugar and vanilla. Gradually add flour. Mix in pecans. Shape into balls. Bake at 325° for 30 minutes. Roll in powdered sugar.
Melt the margarine. Saute the onion and garlic. Add the ground beef and saute, stirring until the meat is well done. Add the next 4 ingredients (tomato soup, kidney beans, chili powder and salt) and cover. Cook slowly for one hour. Serve over rice.
Place brisket in roaster or Dutch oven. Mix remaining ingredients and pour over brisket. Add water to cover brisket. Bake at 300° to 325° until tender (about 6 hours).
Put sugar, butter, cocoa and milk in pan; boil for 1 minute. Remove from heat and add the rest. Mix well and drop on waxed paper by teaspoonfuls.
Place chicken in large saucepan, cover with water. Boil until chicken is done (15 to 20 minutes). Take chicken out (reserve broth) and slice into bite-sized chunks. Return chicken to broth.
Mix rice, eggs, parsley, pepper and onion. Drain tuna and add to mixture. Dissolve curry in warmed soup and milk. Add to first mixture. Add sherry or lemon juice. Bake in greased, covered casserole 1 hour at 350°.
Grease a 9 x 13-inch baking pan. Preheat oven to 350°. Mix all ingredients together and spread in baking pan. Bake for 1 hour or until golden brown.
Cut up carrots. Put into a 1 1/2-quart Pyrex dish. Cream together butter, granulated sugar, salt and cinnamon. Pour boiling water over mixture. Pour ingredients over carrots in dish. Cover. Bake at 350° for 1 1/2 hours.
Combine cake mix, 1/2 cup butter, eggs and peanut butter. Reserve 1/3 cup of the dough. Press the rest of the dough into bottom of 9 x 13-inch pan.
Cream sugar, butter and Crisco adding eggs, one at a time. Sift flour and soda together. Add buttermilk and vanilla. Beat well. Fold in coconut, nuts and beaten egg whites. Pour in greased and floured pans. Use 3 pans. Bake at 350° for 30 to 35 minutes.
Cook macaroni in boiling salt water until tender, 10 to 15 minutes. Drain and rinse. Melt margarine in small saucepan. Blend in flour; stir until lumps disappear. Remove from heat and add milk slowly. Return to heat and bring to boil for 1 minute, stirring constantly. Mixture needs to be of medium thickness. Add cheese, salt and pepper. Continue stirring until cheese melts. In 1-quart casserole dish, blend cheese mix with macaroni. Serve immediately.
Blend ingredients well. Grease cookie sheet, then place wax paper on and then grease paper. Put mixture on wax paper. Bake at 375° for 12 to 15 minutes. Do not overbake! Flip on paper towel after baked and roll, then set aside.
Combine sugar, water and cornstarch in a saucepan. Cook and stir until smooth. Add apples and cinnamon and cook until tender. Pack in sterilized jars and process at 5 pounds pressure in pressure cooker for 10 minutes or in a water bath for 20 minutes.
Preheat oven to 350°. Butter a 9 x 9-inch pie pan. Cream the cheese and sugar together. Add vanilla and eggs one at a time. Bake 45 minutes. Cool for 15 minutes.
Combine all ingredients in large bowl. Mix well. Keep in airtight container. It will keep for 6 months. Add 3 tablespoons of mix to 1 cup hot water for serving. Recipe makes 17 cups mix. Adjust to your needs.
Beat eggs and Milnot (canned milk); blend. Work shortening into dry ingredients, then add eggs and milk mixture. Knead until makes a smooth dough. Roll out for pies.
Stir until blended. Pour into buttered, 8-inch square pan. Cool.
Combine flour and cocoa powder; set aside. Beat egg whites with mixer; gradually add sugar and cream of tartar. Beat until medium peaks form. Fold in dry ingredients until evenly blended. Fold in butter and vanilla. Pour in ungreased angel food pan and bake at 325° for 30 minutes.
In 3-quart saucepan, combine potatoes, carrots and water; bring to full boil. Cover; cook over medium heat 8 minutes. Add Brussels sprouts. Continue cooking, stirring occasionally until vegetables are crisp-tender (10 to 15 minutes). Drain. Meanwhile, in a small bowl, stir together remaining ingredients. Pour over vegetables. Toss to coat. Yields 6 servings.
In a medium size heavy saucepan, melt butter. Add onion and carrot; saute for about 5 minutes, or until tender. Stir in milk, broth, salt, nutmeg and pepper. Bring to a boil. Stir in potato flakes; cook until slightly thickened (about 1 minute). Add cheese; cook and stir over medium heat until blended.
Cook broccoli 5 minutes in salted water. Drain. Mix all ingredients adding broccoli last. Pour into greased baking dish and sprinkle with bread crumbs, browned in 1/2 stick butter. Bake 35 to 40 minutes at 350°.
Flatten cutlets, making incisions on edges to prevent curling. Sprinkle with salt; dredge with flour. Coat each floured cutlet with egg mixed with milk. Cover completely with crumbs; shake off excess. Let breaded cutlets stand until ready to cook, but do not refrigerate or freeze. Cook just prior to serving. Heat oil to 350° to keep schnitzels almost floating. Cook each side until golden brown. Remove from oil and finish browning in hot butter. Garnish with lemon and parsley. Makes 2.
Mix sugar and butter; beat until fluffy. Add eggs and vanilla. Mix well with a mixer until creamy. Gradually add sour cream, baking soda, bananas and flour. Pour into a tube pan and bake at 350° for about 1 hour.
Make sauce of first 3 ingredients. Pour over chicken; garnish with mushrooms and green onions. Bake at 300° for 2 1/2 hours. Makes 2 servings.
Soften cream cheese and add and mix well sour cream and seasoning. Spread in 6 x 8-inch casserole. Combine sliced green onions, diced tomatoes and picante sauce. Mix well and pour over first mixture. Top with grated cheese and refrigerate 2 hours or overnight. Serve with corn chips.
Combine chocolate bits, milk, sugar and salt in top of double boiler. Cook over hot water until mixture is blended and smooth. Cool slightly. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla. Beat egg whites until stiff. Fold into chocolate mixture, blending thoroughly. Pour into baked pie shell. Refrigerate 2 to 3 hours. Remove from refrigerator and let stand at room temperature for 30 minutes before serving. Serve with spoonful of whipped cream. Add instant Sanka to whipped cream for flavor, if desired.
Sift together flour and salt. Blend this with shortening. In separate bowl, beat 1 egg, vinegar and water. Add to flour mixture.
Combine crumbs, 1/4 cup sugar and butter or oleo. Press into bottom of greased 9 x 13-inch pan. Thoroughly blend cream cheese, 1/2 cup sugar and 2 eggs. Spread over crumbs. Top with cherry pie filling and bake at 350° for 20 minutes.
Heat oven to 300°. Line loaf pan, 9 x 5 x 3-inches, with aluminum foil; grease. Mix all ingredients thoroughly (leave nuts and fruits whole). Spread in pan. Bake until wooden pick inserted in center comes out clean, about 1 3/4 hours. Remove from pan; gently remove aluminum foil. Cool; wrap and store in cool place.
Warm cream cheese to room temperature. Mash with fork on a plate until soft. Add sugar. Fold in Cool Whip. (Does not have to be smooth.) Cut cake into 3 horizontal layers. Ice each layer completely with cream cheese mixture. Put pie filling between layers. Refrigerate.
Cook ground beef in skillet over medium heat, stirring until no longer pink. Add tomatoes, taco seasoning and corn. Bring to a boil; reduce heat and cook, stirring occasionally, for 8 minutes. Place tortilla chips on plates; top with lettuce, then beef mixture. Top with olives, onions, sour cream or other topping of your choice.
Cook broccoli for 5 minutes and drain. Add remaining ingredients (except for crackers) and blend together well. Top with crushed cheese crackers. Dot with butter. Bake in baking dish 45 minutes at 350°.
Mix cream cheese and dressing in a blender. Spread on tortillas, sprinkle with olives, onions and peppers. Roll tightly; refrigerate overnight. Slice rolls and serve with picante sauce for dip.
Take 1 cup of sourdough starter out of the refrigerator and let it warm up for 24 hours. Put 1 cup of starter in a large stoneware, glass or stainless steel bowl. Add 2 cups warm water and blend in the flour. If mixture appears lumpy or thick, fermentation will smooth it out. Cover and let stand in a warm spot for at least 12 hours. If you want a more sour taste, let mixture ferment for 2 or 3 days. When the mixture is ready, save 1 cup. This is your starter for the next batch; put it in the refrigerator. Now go to Sourdough Bread #3.
In a large bowl combine egg white and water. Add nuts; toss and coat. Combine sugar and spice; sprinkle over nuts and toss until well coated. Place nuts in a single layer on a lightly greased baking sheet. Bake at 300° for 20 to 25 minutes. Immediately transfer nuts to wax paper. Cool. Break up large clusters. Store in covered container. Yields 6 cups.
Saute together onion, celery and oleo; drain off oleo. Heat and mix together chicken and mushroom soup; add cheese to hot soup and let melt. Combine all ingredients, adding broccoli last. Bake at 350° in 8 x 8-inch baking dish for 30 minutes.
Bring 1 stick oleo, shortening, 1/2 cup peanut butter and hot water to a boil. In large bowl combine flour, granulated sugar and baking soda. Pour boiled ingredients over dry and mix. Add 1 tablespoon vanilla, eggs and sour milk. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Beat margarine, sugar, brown sugar, eggs and vanilla until creamy. Add softened cream cheese. Then add flour, soda and salt. Add oats and butterscotch morsels. Mix well. Spread in greased and floured 11 x 13-inch pan. Bake for 30 minutes (depends on oven difference). Check with toothpick to see if it is done. Cool and cut into squares.
Mix condensed milk and lemon juice. Fold in sliced peaches, then fold in whipped topping. Pour into crust and chill thoroughly. Makes 1 large pie. Very good!
Mix all but ribs. Rub ribs on both sides with salt and pepper. Place meat side up in foil lined shallow pan. Bake in hot 450° oven for 15 minutes. Spoon off fat. Pour sauce over ribs. Continue baking in 350° oven for 1 1/2 hours, basting with sauce. Great with Rice Pilaf.
Bring honey to boil; add 1/2 teaspoon soda. Stir in honey and oats. Cream margarine and sugar until light; add to honey. Mix flour, 1/2 teaspoon soda, baking powder and salt into bananas and honey mixture. Pour into 8-inch cake pans and bake at 350°.
Saute onion and green pepper in margarine; add remaining ingredients and cook on low until cheese is thoroughly melted. (Or heat in slow cooker on low setting for 4 to 5 hours.)
Place all ingredients except oil in a blender container. Blend at high speed; reduce to medium speed. Uncover and pour in the oil in a steady stream. Turn off blender as soon as oil is incorporated and dressing is thick. Makes 1 1/2 cups and stores well in the refrigerator for several weeks.
Cream sugar and shortening. Add eggs and mix well. Add buttermilk. Combine soda, flour and vanilla together; add to creamed mixture. Grind peanuts. Add to cake mixture, saving some for topping the frosting. Bake in 9 x 13-inch pan at 350° for 40 minutes.
Dissolve yeast in warm water; put aside. In big bowl, put shortening, sugar and salt. Heat milk; add to mixture in bowl. Mix real good; let stand to cool. Add yeast, egg and half of flour; mix well, then add the rest of the flour. Form into ball. Let rise to top of bowl; punch down and let rise again. Make into rolls. Let rise. Bake at 350° until golden brown.
In Dutch oven, melt butter. Add stew meat. Cook and stir over medium-high heat until meat is browned. Add water, tomatoes, onion soup, pepper, marjoram, thyme and bay leaf. Heat to boiling. Reduce heat; cover and simmer for 1 hour. Add potatoes, carrots and celery. Cover and simmer 40 to 50 minutes or until vegetables are tender, stirring occasionally. Add corn and green beans. Recover and simmer for 5 to 10 minutes or until beans are tender. Makes 6 to 8 servings.
Mix together; roll into balls and form in mini muffin pans. Fill with pie filling. Bake at 400° for 15 to 20 minutes or until edges of crust are a golden brown. Cool and remove from pans.
Place cubed bread in greased 9 x 13-inch pan. Top with grated cheese. Brown sausage, drain and crumble. Spread over cheese. Beat eggs with 2 1/4 cups milk. Add dry mustard and pour over sausage and cover. Refrigerate overnight. When ready to bake, dilute soup with 1/2 cup milk and pour over top. Bake at 300° for 1 1/2 hours until set. Serves 9 to 12.
Cut up to bite size the broccoli and red onions. Stir in raisins and sunflower seeds.
Soften cream cheese with strawberries. Mix with marshmallow cream. Serve with fresh fruit.
Finely chop onions, garlic, cilantro and jalapeno peppers. Mix and add the tomatoes, lime juice, salt and pepper. Mix well until the tomatoes are partially liquefied but still lumpy.
Melt butter and brown sugar. Add water, apples and cinnamon. Cook apples until tender. Pour into 9 x 13-inch pan. Let cool. Beat eggs, milk and vanilla. Place bread over apples. Pour egg mixture over bread slices. Cover overnight. Remove cover. Bake at 350° for 40 minutes. Cover the last 15 minutes if browning too fast.
Process onion in blender until minced. Add oil, sugar, vinegar, Worcestershire sauce and catsup. Process until well mixed. Yield: 12 servings.
Chop vegetables (medium-sized pieces). Cube beef stew (medium-sized pieces or large, if you so desire). Mix raw meat, vegetables and tapioca in large bowl. Put into greased casserole; pour hot bouillon over all. Add salt and pepper.
Cream vanilla, butter and brown sugar. Add flour and nuts; mix well. Set aside 1 cup of mixture for topping. Press remainder in a 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes.
In a greased 9 x 13-inch pan, mix sugar and cocoa. Stir in water and add marshmallows which have been cut into quarters. Pour cake batter, prepared according to package directions, over mixture in pan. Top with nut meats. Bake at 350° for 40 to 50 minutes. Serve with whipped cream.
Cream shortening and gradually add the white and brown sugar. Cream until fluffy. Add the beaten egg and mix thoroughly. Sift together the flour, baking powder and salt. Stir into the cream mixture and mix well. Add the rest of the ingredients and mix until well blended. Drop by spoonful on a greased cookie sheet and bake in a 375° oven for 10 minutes. Any cereal may be substituted for the corn flakes and Cheerios are especially good.
Mix all ingredients together. Put in 9 x 9-inch pan. Put in refrigerator.
Butter pan or casserole dish; crumble bread in bottom of dish. Brown, drain and crumble sausage over bread. Mix soup and milk and pour over sausage. Top with cheese. Bake at 325° for 1 hour and 15 minutes. Delicious for breakfast or any time of the day treat!
Mix first 3 ingredients together and set aside. Boil margarine, cocoa and water. Remove and pour over dry mixture, beat well. Add buttermilk, soda, cinnamon, eggs and vanilla. Bake at 375° for 25 minutes.
Melt oleo and pour into large mixing bowl. Blend in cocoa, sugar and vanilla; mix well and add eggs, flour, coconut and nuts. Beat 2 minutes and pour into oblong cake pan. Bake at 350° for 30 to 40 minutes or until done. Remove from oven and smooth Marshmallow Creme on top while still hot.
Combine dry ingredients; add rest of ingredients and stir until blended. Drop by spoon (whichever size you prefer) into hot deep fat (350°). Fry each one at least 3 minutes or until brown.
Prepare Anginetti by slicing off tops. Hold aside. Drain crushed pineapple, leaving a little juice. Mix whipped topping and cream cheese together in a bowl about 1 minute at medium speed. Add crushed pineapple; blend all 3 ingredients for about 1 minute at low speed. Drop filling by tablespoon onto bottom layers of cookies. Replace tops. Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of the cookies in the package.
Put peaches in bottom of pan. Sprinkle with cinnamon or nutmeg. Crumble dry cake mix on top of peaches; cover with thin slices of oleo. Put in oven and bake at 350° until nice and brown.
Spread cherry pie filling over bottom of greased 9 x 13-inch pan. Spread pineapple over cherries. Sprinkle cake mix evenly; top with bits of margarine. Do not stir. Bake at 300° for 40 to 50 minutes. When cool, spread Cool Whip over top and serve.
Mix all ingredients together and put in a Ziploc bag. Marinate in refrigerator for at least 3 to 4 hours.
Dissolve jello in cup of boiling water. Add small can of crushed pineapple. Add frozen fruit and 1 cup of nuts, cut up. Put marshmallows on top. Refrigerate.
Early on the day of serving: Mix chuck, onion soup mix, egg and bread crumbs in large bowl. With hands, form into bite-sized meatballs.
Cream margarine, sugar and spices. Add applesauce and baking soda to the mixture. Then add flour, nuts, raisins and salt; mix it all together. Bake for 1 hour at 350° in a greased and floured Bundt pan.
Place 1/2-inch slices of pound cake in bottom of 9 x 13-inch container. Pour peach juice over cake (just enough to make moist). Layer following ingredients in order given on top of cake: peaches, congealed Jell-O, pudding, Cool Whip, any kind of fresh fruit (mandarin oranges, kiwi and strawberries are good.) Make 2 rows of each fruit on top of Cool Whip.
Pound steaks to 1/4-inch thickness and sprinkle with salt and pepper on both sides. Combine 2 tablespoons butter and mustard in electric skillet and cook over medium heat until sizzling. Add steaks and shallots and fry one minute on each side, long enough to cook the surface and brown slightly. Place steaks on warm dinner plates. To the pan where steaks were cooked, add quickly 1 tablespoon butter, Worcestershire sauce and lemon juice and cook over high heat until syrupy. Stir in parsley, chives or green onions. Pour over steaks and serve immediately. Makes 2 servings.
Cook cauliflower until tender. Melt margarine. Stir in crumbs, parsley, egg and celery salt to taste. Sprinkle over cauliflower and serve.
Cook cabbage until tender. Brown meat and pour off excess fat. Add onion to meat mixture and cook till soft. Mix cabbage, corn and meat mixture together. Layer this, alternating with cheese.
Stir together peanuts, sugar, syrup and salt in microwave glass bowl. Place in microwave oven and cook 7 to 8 minutes, stirring after 4 minutes. *Add butter and vanilla to hot mixture beating well. Return to oven and cook 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Add 1 teaspoon baking soda. Gently stir until light and foamy. Pour quickly onto greased aluminum foil. Spread thin. Cool 1/2 to 1 hour. Break into pieces. Store in Ziploc bags.
Cream together shortening, egg and 1/2 cup sugar. Add flour, soda, cream of tartar and salt. Mix together and bake at 350° for 15 minutes in a medium size pizza pan.
Preheat oven to 400°. Thinly slice zucchini, tomatoes, potatoes and garlic. Arrange vegetables in a Pam-sprayed baking dish, alternating the slices of vegetables. Drizzle olive oil over vegetables and sprinkle with seasonings and basil. Bake for 30 to 40 minutes.
In skillet, melt butter and saute onions until browned. Add broth and sherry and simmer on low for 2 1/2 hours. Spoon soup into heatproof mugs; top with toasted bread. Sprinkle with Parmesan cheese and top with slice of Swiss cheese. Broil until cheese melts.
Sift flour 3 times. Beat egg whites until stiff, but not dry and fold in 1/2 the quantity of sugar gradually. Beat egg yolks and liquids and continue to beat until very thick and pale yellow. Beat in remaining sugar. Combine yolks and whites, folding together until the mixture is blended. Mix and sift in flour, baking powder and salt, cutting and folding into the egg mixture. Pour into buttered pan. Bake in moderate slow oven (325°) for 1 hour.
Mix well. Drop by teaspoonful on cookie sheet and bake at 350° until light brown, 10 to 12 minutes.
Combine chocolate chips and butter. Cook and stir over low heat until chips are melted and smooth. Add sweetened condensed milk. Mix well. In medium bowl, combine flour, chocolate mixture and vanilla. Mix well; shape 1 tablespoonful (use measuring spoon) of dough around each candy kiss. In small saucepan, combine white baking bar and shortening; cook and stir over low heat until melted. Drizzle over cookies. Bake at 350° for 6 to 8 minutes on ungreased cookie sheet.
In a covered medium (4-quart) saucepan, sweat onions and garlic in oil over medium flame until soft and translucent, about 8 minutes. With a slotted spoon, lift out the onions and garlic and set aside.
Mix all ingredients. Chill dough 3 hours, then form into balls. Bake at 350° for 15 to 17 minutes. When cool, lightly coat in bag of confectioners sugar and serve at showers, Christmas, weddings.
Cream butter and sugar. Add honey. Add eggs one at a time, beating after each. Combine 3 cups of flour, baking powder, salt and spices. Add to creamed mixture alternately with water. Beat well. Dredge raisins, chopped figs and almonds in remaining 1/2 cup flour. Gently stir into batter. Grease and flour 2 loaf pans. Spoon batter into pans. Bake at 325° for 1 hour and 15 minutes. Glaze if desired.