HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 8 x 12-inch baking dish. Place bread as a liner in bottom of dish. Sprinkle with cheese, then with sausage. Mix together eggs, milk, salt, mustard and pepper. Pour over sausage and cheese. Bake at 350° for 30 to 35 minutes or until eggs are set. Can be held nicely in a warm oven. Serves 6 to 8.
Mix together. Pour into loaf pan, greased. Bake 45 minutes in 350° oven.
Blend all ingredients (hot potatoes) with mixer. Put in a baking dish and bake at 350° for 20 minutes.
Mix all ingredients well. Bake at 350° for 45 minutes or until done.
Place all ingredients in a mixing bowl and mix well. Pour into bottle and refrigerate. Shake well before using.
In a large bowl, combine cake mix, pudding mix, water and oil; blend well. Add eggs one at a time, beating well after each addition. Add remaining ingredients, blending well. Pour batter into a well-greased Bundt or 10-inch tube pan. Bake at 350° for 50 to 55 minutes.
Preheat oven to 350°. Grease and flour 10-inch tube or Bundt pan.
Melt butter in a 9-inch quiche pan. This will grease the pan, then pour butter in pitcher. Reserve 2 tablespoons for glaze. Cut biscuits into quarters. Put 1 can of cut up biscuits in pan. Pour 1/2 of the melted butter over the top. Sprinkle with cinnamon and sugar. Repeat the layers, ending with sugar on top. Bake in microwave for 8 to 10 minutes or until done. Top with glaze.
Combine first five ingredients in a large bowl. Stir in mayonnaise and hot pepper sauce. Mix well. Cover and refrigerate at least 1 hour before serving.
Cut cheese in 1 1/2-inch pieces. Stir together cheese and chili. Microwave at Medium-high until melted.
Preheat oven to 375°. Blend sugars together; add eggs, butter and vanilla. Gradually add in flour, salt and soda. Roll out to 1/4 inch thickness on lightly floured surface. Cut out cookies using round cookie cutter or if you don't have a round cutter a kitchen glass will work fine (dip in flour first). Press M&M's lightly on top of each cookie, careful not to disturb round shape. Bake 10 to 12 minutes or until sides are lightly brown.
Mix eggs, mayo, milk, and flour. Then add onions, spinach and cheese. Bake at 350° for 40 minutes to 1 hour. Follow spinach directions on package. Must drain well. Can add bacon bits or mushrooms.
Lay out 1/2 bread cubes in a 13-inch square baking dish. Spread out all cream cheese cubes over bread. Top with remaining bread cubes. Add to beaten eggs the milk, maple flavor and sugar. Carefully pour over bread and cream cheese. Cover; let set overnight. Bake at 350° for 1 hour, or until done. Serve with warmed maple syrup, breakfast beverage and/or meat of your choice.
Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook about 10 minutes longer. Makes 8 to 10 dumplings.
In small bowl, combine all the ingredients and stir until blended. Refrigerate, covered, until ready to use.
Cut bread into 1/2-inch cubes. In ovenproof skillet or baking pan, melt butter or margarine and garlic salt. Add bread cubes; toss to coat. Place in a 300° oven for 25 to 30 minutes or until croutons are quite dry and crispy. Refrigerate in tightly covered jar until needed. Yields 3 cups.
Mix first 7 ingredients and refrigerate for 24 hours. Cut bread in half. Remove center from top and bottom. Drizzle some oil on bread. Fill with layers of meat and cheese. Put olive salad on top. Cover with bread top. Place in foil. Bake at 350° for 15 minutes. Slice and serve.
Heat oil in large skillet. Brown chicken, then remove from skillet. Sprinkle flour into fat; stir constantly until mixture turns light brown (don't burn). Return chicken, sausage, onions, green pepper, tomatoes and garlic. Cook, stirring gently, for 10 minutes. Stir in water, thyme, salt and rice. Bring to boil, then lower heat and cover. Simmer 15 minutes. Stir in parsley and green onions and simmer 5 minutes longer or until rice is tender.
Crumble, stir and fry sausage until done. Drain excess grease. Add beans and cheese. Mix grated onions. Lay flour tortillas in large skillet on low fire; warm on both sides. Place large tablespoon bean mixture in middle, top with large tablespoon onion and roll up.
Combine all ingredients. Roll into balls, then roll in powdered sugar. Store in refrigerator. May be frozen.
Combine butter, egg and cake mix. Spread in a 9 x 13-inch greased pan. Combine the cream cheese, eggs, brown sugar and powdered sugar. Beat smooth. Spread over cake mixture. Bake at 325° for 45 minutes. Sprinkle with powdered sugar after removing from oven.
Line a 12 x 15-inch cookie sheet with foil. Put graham crackers on foil. Sprinkle pecans on crackers.
Combine ingredients. Bake in 400° oven for 20 to 25 minutes.
Add potatoes to water and salt in saucepan; mix. Cover and bring to boil. Reduce heat and boil until tender, 15 to 20 minutes.
Place steak on foil. Put over steak the sliced onion, Worcestershire sauce, powdered beef bouillon and 1/4 to 1/2 cup sweet vermouth. Close foil around steak, folding the ends so the liquid won't escape. Roast in slow oven (300°) for 4 1/2 hours.
Soften cheeses and mix; roll in finely chopped pecans and chill. Makes 2 cheese balls.
In saucepan, combine dates, sugar and water. Cook, stirring frequently, until thick. Stir in nuts, if desired.
Heat oven to 350°. Grease square 8 x 8 x 2-inch pan. Mix oil, brown sugar, egg and vanilla. Stir in remaining ingredients. Spread in pan. Bake 25 minutes. While warm, cut into 2-inch squares. Yields 16 squares.
Mix gelatin into boiling water until dissolved. Stir in remaining ingredients except carrot. Chill until mixture is slightly thick. Shred carrot. Fold into gelatin mixture. Pour into 4-cup mold or 8 x 8 x 2-inch baking pan. Chill until set.
Sift dry ingredients into a 9 x 13-inch pan. Make one big well and two small wells in mixture. Put oil in large well and vanilla and vinegar in the small ones. Pour water over top of all of this. Mix only until well blended. Bake at 350° for 35 minutes.
Add all ingredients to large soup pot. Bring to boil. Reduce heat to simmer. Cover. Cook for 1 hour.
Mix and bake cake as directed on package in a 9 x 13-inch pan, greased and floured. While warm, punch holes in cake. Cover with condensed milk. Make sure milk soaks in holes. Top with Cool Whip. Beat candy bar or break into small pieces. Sprinkle on top of Cool Whip.
Cut squash in half and cook face down in 350° oven for about 40 to 45 minutes. Turn squash over. Sprinkle with a little salt. Combine pineapple, apple and brown sugar. Fill squash. Dot with butter. Return to oven. Bake for 30 minutes or until squash is tender.
Place potatoes in large bowl and set aside. Cook bacon in skillet on medium heat to desired crispness. Remove bacon from skillet and drain, reserving 2 tablespoons of drippings.
Melt marshmallows and cream cheese in 2 cups of hot water. Add to gelatin, dissolved in 1 1/2 cups of hot water. Add pineapple (drained well) and nuts. Refrigerate. (You may also use strawberry gelatin!!)
In small saucepan over low heat, melt margarine with sauces and salt. In large pan mix Chex, nuts and pretzels. Add liquids; stir and place in 250° oven for 45 minutes, stirring every 15 minutes.
Crust: Melt 1/2 cup chocolate chips until smooth. Mix pecans with chocolate and pour into 9-inch pie pan. Melt 1/2 cup caramels and pour on top on pecans and chocolate mixture.
In medium saucepan, place celery, salt and water to cover. Cook 8 minutes on high heat; drain. In small mixing bowl, blend chicken soup with milk, tabasco and water chestnuts. Butter an 8-inch casserole. Sprinkle celery over bottom. Cover with soup mixture. Dot with 2 tablespoons butter. Melt remaining butter in saucepan. Blend with almonds and bread crumbs. Sprinkle over top of casserole. Bake at 350° for 35 minutes, until golden brown.
Saute first 3 ingredients. Mix in salt, pepper, cheese and mushroom soup. Put in casserole and put broken potato chips or bread crumbs on top. Bake at 350° for 1/2 hour.
Blend milk and lemonade well. Add Cool Whip, blending well. Pour into the pie crust and chill several hours.
Cut beef in thin slices. Combine 1 tablespoon cornstarch and 2 tablespoons soy sauce with sugar, ginger and garlic. Stir in beef. Cut up broccoli. Combine remaining cornstarch and soy sauce with 1 cup of water, then set aside. Heat 1 tablespoon of oil in wok or large skillet on high heat. Add meat, then add remaining oil to wok, then add broccoli, onion and carrots. Stir-fry for 4 minutes until vegetables are tender and crisp. Then add soy sauce mixture; bring to a boil. Cook and stir until sauce thickens.
Preheat oven to 325 degrees. Mash bananas in a large bowl, add flour, sugar, baking soda, salt and egg. Melt butter in microwave, add it to bowl and stir until just blended. Pour into greased loaf pan. Sprinkle chocolate chips on top. Bake 70 minutes or until a toothpick comes out clean.
Cut up cauliflower, broccoli florets and green peppers into bite-size pieces. Add Ranch dressing and stir. Serve immediately or refrigerate.
Sift flour, baking powder, salt and cinnamon together. Put sugar and oil together in a large mixing bowl. Mix well. Add beaten eggs gradually then vanilla. Add flour mixture all at once and beat well. Shape into 1/2-inch balls, roll in sugar and place on lightly greased baking sheets. Flatten with a fork and sprinkle again with sugar. Bake at 375° for 10 to 12 minutes. Remove to cooling trays. Makes about 50 cookies.
Mix beef and soup mix; shape into 6 patties. In skillet, cook patties until done. Serve on buns. Makes 6 servings.
Combine in saucepan brown sugar, Karo and butter. Bring to boil and cook for 5 minutes. Add soda and vanilla. Pour over popped corn in large baking dish (or 2 long pans) and bake at 250° for 30 to 45 minutes. Stir every 10 to 15 minutes. Spread on wax paper to cool. Store in covered container.
Brown ground beef and sausage in large skillet. Drain grease. Add remaining ingredients. Cook on low heat, stirring constantly until cheese melts. Serve warm with tortilla chips.
Bake cake per directions. When cake cools, poke with fork all over cake. Bring pineapple and juice and 1/2 cup sugar to a boil. Let cool, then pour over cooled cake. Slice bananas over pineapple. Mix 1 package of vanilla pudding and spread over bananas. Then sprinkle with coconut. Then spread on Cool Whip. Sprinkle with coconut and nuts.
Saute peppers, zucchini, onions and oregano in margarine. Stir in tomatoes. Continue cooking 1 minute. Remove from heat; top with cheese.
Cook macaroni according to directions. Drain and set aside. Melt butter in saucepan. Blend in flour until smooth. Gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Beat 1 egg, then add 2 to 3 teaspoons of hot butter mixture to the egg. Stir well and pour back into the butter mixture and return to medium heat for about 1 minute. Stir in 1 cup of cheese until smooth. Lightly grease a 3-quart casserole dish and layer macaroni and cheese, ending with a layer of cheese sauce. Bake 20 to 25 minutes in a 350° oven. Top with remaining shredded cheese and sprinkle with paprika. Bake 10 more minutes or until cheese melts.
Mix all ingredients except 3/4 stick oleo and cracker crumbs and place in large baking dish. Melt 3/4 stick oleo, mix with cracker crumbs and place on top of casserole. Bake at 350°. When casserole bubbles it is done.
In large skillet, melt butter. Add basil, lemon juice and garlic powder with parsley and seasoned salt. Blend well; add fettuccine, broccoli, walnuts and Parmesan cheese to coat.
Combine hamburger and onion. Make little patties about the size of silver dollars. Dip in flour to coat. Set aside. In medium-hot skillet, melt 2 to 3 tablespoons shortening. Add patties and fry until fully cooked. Mix flour and warm water in airtight container. Shake until flour is dissolved. Add additional water to hot grease, then add flour/water mixture and stir until you have gravy. Pour gravy over patties and serve.
Make enough for two. Mix rice, water, soup and soup mix in a bowl. Place chicken or pork chops in deep baking dish. Pour sauce over top. Cover. Bake 2 to 2 1/2 hours at 325°.
Lightly brown ground beef. Add onion and cook until tender. Add soups, corn, sour cream, chopped pimento, salt, Accent and pepper. Mix well. Stir in noodles. Pour into 2-quart casserole. Bake in 350° oven for 30 minutes or until hot.
Whip cheese until soft. Beat in sugar and prepared Dream Whip. Spread on bottom and sides of pie shell; chill. Dissolve jello in boiling water. Drain syrup from strawberries and add to jello. Chill jello until thickened. Fold in strawberries and put into crust. Chill 3 hours.
Brown beef and onion. Let cool and drain. Stir in cheese, egg, salt and chili powder; mix well. Use rolling pin and roll out each individual crescent roll as large as possible. Spoon filling into crescent roll and fold over, making into a turnover. Place on greased baking sheet and bake at 425° until crust is golden brown. Serve hot.
Wrap dried beef around breasts, then wrap bacon around breasts and beef, holding with a toothpick. Place in casserole dish. Mix sour cream and soup together and pour over chicken. Bake 3 hours at 250°.
Put the cold water in a saucepan; sprinkle gelatin on top and let stand a minute to soften. Then stir over low heat until dissolved. Remove from heat.
Combine Parmesan cheese, mustard and mayo. Coat in corn flakes. Place on "Pam" coated pan. Bake at 400° for 30 minutes or until tender. Doubles easily!
Brown pork chops in electric frypan (325°) on both sides. Wash and slice potatoes and place on top of chops. Slice onion and place on top of potatoes and top with cooked carrot slices. Pour tomato soup or mushroom soup over all. Add can of water. Turn down temperature of frypan and simmer for 25 to 30 minutes. You complete meal is ready when vegetables can be easily pierced with a fork.
Brown sausage and onion and drain. Mix together with all but last 4 ingredients. Chill. Roll in flour. Mix eggs and milk. Dip balls in this mixture, then roll in bread crumbs. French fry. They are great.
Line pan with foil. Cut dough in 8 one-inch slices and press into pan. Bake at 350° for 10 to 15 minutes and cool. Cream the cream cheese, sugar and vanilla. Spread over dough. Arrange fruit over pizza. Mix orange marmalade and water. Dribble over fruit.
Spread cream cheese on bottom of quiche dish. Mix onion, pepper and tomatoes. Spread on top of cream cheese. Pour taco sauce on top to cover. Refrigerate for 1 hour before serving. Sprinkle with cheese and serve with tortilla chips.
Cook noodles according to package. Cool. Add cucumbers and onion. Mix together the next 6 ingredients. Add to noodles. Mix and chill.
Cook sugar and 1 cup of water together until syrupy. Take cornstarch, a little water, Jell-O and red food coloring, add to thicken syrup. Let cool and add berries.
Wash and chop the green onions. Put the hamburger meat in the frying pan. Add the chopped up onions and cook over low heat until brown; drain fat. Add the other ingredients (except the hamburger buns) and simmer for a few minutes. Spoon onto your hamburger buns and serve.
Mix all ingredients together and pour in 9 x 13-inch dish. Refrigerate overnight. Sprinkle with paprika and parsley flakes. Bake 1 1/2 hours in 350° oven.
Preheat oven to 350 degrees. Boil chicken with spices until done and remove from broth and save broth. When chicken is cool enough to handle, remove meat, discarding skin and bones. Boil noodles according to package directions in leftover broth until done. May have to add more water to broth. Drain and leave a little broth in bottom of pan. Add cream of mushroom soup to hot noodles and stir, add onion, rotel tomatoes, chicken, and mushrooms if you desire. Mix well. Pour into a 9 x 13 x 2 dish and cover with cheese. Bake at 350 degrees for 30 to 45 minutes. Serve with parmesan cheese on top if desired. Add garlic bread and a salad for a delicious meal.
Mix together ground beef, rice, onion, salt, pepper, sugar and tomato sauce. Use 1/2 of mixture to stuff peppers. Use other 1/2 over peppers. Bake at 350° for 1 hour and 15 minutes.
Cream shortening and sugars; add eggs and vanilla and mix well. Add dry ingredients; mix. Then add chocolate chips and coconut. Mix well. Bake at 375° for about 12 minutes or until golden brown. Makes about 5 dozen.
Allow sausage and cheese to stand at room temperature for about 30 minutes for easier mixing. Mix sausage, cheese and paprika; add Bisquick and shape into small balls. Bake at 350° for 10 to 15 minutes or until golden brown. Makes approximately 100 balls. May be frozen.
Trim excess fat from roast. Make a lengthwise cut through center of roast. Stuff with sausage. Pierce meat and insert garlic throughout roast.
Combine vinegar, sugar, juice from beets, salt and pepper in stainless steel 2-quart saucepan. Add a few cloves tied in cloth bag. Bring to boil. Boil 2 minutes. Meanwhile, place beets in glass, stainless steel or enamel bowl. Pour hot marinade over beets. Let cool, uncovered. When mixture is room temperature, cover bowl. Refrigerate at least 12 hours.
Mix first 4 ingredients, then add rest of ingredients. Pour in a 9 x 13 pan and bake at 350° for 15 to 18 minutes. Cool and cut into bars.
Put pork tenderloin in a large Ziploc plastic bag. Make marinade by combining remaining ingredients (except sesame seeds). Pour marinade over pork. Cover and refrigerate 2 hours or longer, turning several times. Remove pork from marinade. Put marinade in a small saucepan; set aside. Place pork on a rack in a shallow roasting pan. Add enough water to roasting pan to cover bottom of pan, but not touch pork. Place pan in a preheated 450° oven and roast pork 15 minutes. Lower heat to 350°; sprinkle each tenderloin with about 1/2 teaspoon sesame seeds and roast until pork reaches an internal temperature of 170°, about 35 minutes more. Let pork rest 5 to 10 minutes before cutting. Meanwhile, bring marinade to a boil; boil 1 minute. Cut pork and pork marinade over pork. Serves 4.
Sprinkle salt and pepper on chicken. Place skin side up in baking dish. Combine all other ingredients. Pour over chicken. Bake 1 hour at 325°. Serve over potatoes, noodles or rice.
Cook broccoli; drain and set aside. Brown beef in skillet; crumble and drain off drippings. Stir in mushrooms, 1 1/2 cups Cheddar cheese and onion. Remove from heat and set aside.
Mix all ingredients in blender. Pour into 9 in. unbaked deep dish pie shell. Bake in 400 degree oven for 10 minutes. Reduce heat in oven to 350 degrees. Bake 30 minutes or until golden brown on top.
Put margarine and brown sugar in a saucepan. Cook on low heat 2 minutes. Add milk and boil constantly for 3 minutes. Remove from heat. Add 2 cups sifted powdered sugar.
Cream sugar and butter, add eggs one at a time and beat well; add vinegar and vanilla, beat in coconut. Pour in pie crust and bake at 325° for 1 hour.
Drain about half of the juice from pear halves. Put pears in baking dish. Save 1/2 cup juice. Dissolve cinnamon in juice. Mix together the brown sugar, sugar, flour, butter and cinnamon mixture. Pour over pears. Bake at 350° for 30 minutes.
Cook soup beans until done. Saute one medium onion in butter. Season with 2 to 4 slices of thick chopped ham. Add one large can tomato sauce. Add one large can of chicken broth; cook 20 minutes. Add one cup of cooked elbow macaroni when ready to serve.
Mash bananas gently with fork. Blend in other ingredients. Stir well and freeze in sherbet dishes or glass 9-inch pie plate. Cut in wedges to serve.
Combine all ingredients in a 1 1/2-quart casserole dish. Top with 5 half slices of bacon. Bake at 350° for 1 hour, stirring occasionally after 1/2 hour.
Mix all ingredients thoroughly. Roll balls of salmon in cracker crumbs. Heat skillet filled with 1/4-inch Crisco. Fry until golden brown on low to medium heat.
Crush garlic in large salad bowl. Beat in mustard, Italian dressing and parsley. Add lettuce and toss lightly covering leaves with dressing. Add croutons and Parmesan cheese; toss lightly. Makes 4 servings.
Combine first 4 ingredients; sift next 4 ingredients together. Combine dry ingredients with pumpkin mixture alternately with water. Beat well until smooth, then add chopped dates that have been sprinkled with flour. Grease and flour four 1-pound coffee cans or loaf pan. Fill half full and bake at 350° for 1 hour and 15 minutes.
In a large bowl, combine beans, corn, tomatoes, olives, onion and spices. On bottom of a 11 x 7 1/2 x 2-inch baking pan, place 2 cups crushed tortilla chips. Top with bean mixture. Sprinkle remaining 2 cups of chips over beans. Top with cheese. Bake at 350° for 20 to 25 minutes.
Mix and pour in 9 x 13-inch pan. Bake at 325° for 30 to 40 minutes. Cool, then frost with Cream Cheese Frosting.
Take chicken off the bone. Salt and pepper to taste. Mix stuffing and soup. Cook in oven at 325° for 1 hour.
Prepare cauliflower (whole 20 to 25 minutes, flowerets 10 to 12 minutes); drain. Heat 2 cups water to boiling in 3-quart saucepan. Add cauliflower, celery, onion and lemon juice. Cover and heat to boiling. Cook until tender, about 10 minutes; do not drain. Press cauliflower mixture through food mill or place in blender until uniform consistency. Heat margarine in 3 quart saucepan (low) until melted. Stir in flour. Cook, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in 2 1/2 cups water. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in cauliflower mixture, instant bouillon, salt, pepper and nutmeg. Heat just to boiling. Stir in cream. Heat but do not boil. Serve with grated cheese if desired.
Mix ingredients, except cornflakes, nuts and powdered sugar. Roll into balls about the size of an egg. Roll in crushed corn flakes and chopped nuts to coat. Drop potato balls into deep, hot fat and fry until rich brown color. Remove from deep fat and roll in powdered sugar.
Drain the first 8 ingredients and place in dish. Bring the vinegar, sugar, oil and salt and pepper to a boil. Let cool and pour over vegetables. Let stand overnight in refrigerator.
Bake cake as on box directions. Bake in a 9 x 13-inch oblong pan, greased and lightly floured. When cake comes out of oven, immediately punch holes all over cake. Pour can of Eagle Brand milk all over the top evenly, then pour the jar of caramel topping over top of cake. Allow to set awhile to soak in the toppings. Can top with Cool Whip. Serve plain or delicious with vanilla ice cream.
Saute onion in hot oil in large skillet until soft. Add chicken, tomato sauce, tomatoes, salsa, garlic powder and parsley; stir well and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Spray 13 x 9-inch pan with Pam and place 4 tortillas in bottom. Spread 1/3 of the chicken on top. Layer 1/3 of the cheese, then 1/3 olives. Repeat twice. Bake, uncovered, at 350° for 35 to 40 minutes until cheese is light brown and bubbly. Serves 8.
Make jello. Add cream cheese and marshmallows. Allow the marshmallows and cheese to melt. Add the rest of the ingredients. After cooling a few minutes, add 2 cups cold water. Stir just before it sets.
Mix all ingredients together good. Form 2 balls. Roll in finely chopped pecans until ball is covered. Chill and serve with crackers or chips.
Measure cooking oil and pour into large cast-iron pot. Cut chickens into serving size pieces and season with salt, red pepper and black pepper. Brown in cooking oil. Remove chicken from pot and place in pan.
Sift together flour, baking powder and salt. Cut in shortening as for pie dough. Beat egg and milk; add to flour. Form into a ball. Pinch off small pieces and roll very thin. Success of dumplings is the thinness. Cut in 2-inch squares. Cook 20 minutes in hot broth.
Stir all together in mixing bowl. Bake in greased loaf pans at 350° for 1 hour.