HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry sausage and drain off fat. Butter one side of bread and place in well-greased casserole. Sprinkle cheese over bread, butter side up. Combine beaten eggs, milk, salt and mustard. Pour over bread. Sprinkle sausage on top. Cover and refrigerate overnight. Next morning bake covered at 325° for 1 hour. Uncover and bake 15 minutes longer.
Beat egg whites until stiff. Combine all other ingredients, except lemon slices. Fold into egg whites. Arrange lemon slices in greased loaf pan. Pour mixture into pan. Bake at 350° for 1 hour or until well set. Turn out onto a platter. Serves 6.
Layer in this order: beef, onions, spaghetti, mushrooms and peas. Sprinkle well with garlic salt and pepper plus 3 or 4 squirts of Worcestershire sauce. Put cheese cubes on top and pour tomato juice over all. Bake at 325° for one hour. Freezes well.
Cook frozen spinach in small amount of water with onion until thawed. Beat eggs and mix rest of ingredients with spinach and onion and bake in greased casserole for 30 minutes in 350° oven or until center is set. Do not overcook; it will cause casserole to separate. Serves 6 to 8.
Beat eggs well. Add sugar, honey, pumpkin, salt, sugar, cinnamon and vanilla. Add milk and juice. Stir well. Pour into pie crusts. Bake at 425° for 10 minutes. Reduce heat to 300°. Bake for 35 minutes longer.
Grease bottom of tube pan; line bottom of pan with wax paper. Grease and flour lining and pan; set aside.
Mix mashed potatoes, vanilla, sugar, eggs and margarine together and spread in an 11 x 7 x 2-inch baking dish. Mix brown sugar, coconut, chopped nuts, flour and margarine; sprinkle over potato mixture. Bake at 350° for 30 minutes. Serves 6 to 8.
Mix 1/3 cup soup, 1/4 cup water, onion and parsley. Dip the chicken pieces into soup mixture, then roll the chicken pieces in the crushed stuffing. Place in a shallow baking dish (12 x 8 x 2-inch). Drizzle butter on top of chicken. Bake at 375° to 400° for 1 hour. Meanwhile, combine remaining soup and water. Heat, stir now and then. Serve over the chicken. Makes 4 servings.
Soak beans overnight in water. Cook in chicken broth until done. Place duck in baking pan uncovered in 350° oven, until golden brown. When duck is cooked, cut into bite sized pieces. When beans are done, put into large casserole dish. Chop onion and garlic. Place in skillet with small amount of oil. Saute. Cut link sausage into bite size pieces. Add to onions and garlic. Cook about 5 minutes. Add duck. Stir all this into beans in casserole dish. Cover. Bake about 30 minutes.
Combine ingredients in a 1-quart saucepan. Simmer slowly, uncovered, for 40 minutes. Makes 1 2/3 cups.
Cover fish with butter. Sprinkle blackened seasonings on a hot skillet (outside) and sprinkle blackened seasonings on top side. Flip over when fish is white around edges. Will cook in 2 to 3 minutes. Fish should be 1/2 inch to 3/4 inch thick.
Mix all ingredients together, except tomato sauce. Shape into balls. Place in a casserole dish and cover with tomato sauce. Bake, covered, for 1 1/2 hours in a 350° oven.
Combine ingredients. Pour into a greased bread pan. Bake at 350° for 1 hour and 10 minutes.
Microwave Velveeta cheese and salsa in 1 1/2-quart microwavable bowl on High for 5 minutes or until cheese is melted, stirring after 3 minutes. Stir in cilantro. Serve hot with tortilla chips. Makes 3 cups.
Butter and flour a cookie sheet. Mix first 5 ingredients in large bowl. Add oleo and cut in until mixture resembles fine meal. Add milk and eggs, then raisins. Mix dough thoroughly. Turn dough on lightly floured surface, roll in flour a couple of times. Press dough into 1-inch thick round; with cookie cutter (3-inch), cut scones and place on sheet. Brush on glaze.
Wash lettuce and dry thoroughly. Tear into pieces and put in large salad bowl. Fry bacon crisp. Remove from fat and crumble. Add remaining ingredients to fat in pan and heat to boiling. Pour over lettuce and toss. Put crumbled bacon on top. Green onions may be added or hot, sliced, hard-boiled eggs on top.
Mix fruit with sugar and put in bottom of long cake pan. Sprinkle dry cake mix on top and put margarine on top of that. Put 1/4 cup sugar on top of that. Bake at 350° for at least an hour.
Bake desired number of sweet potatoes until done. Cut slice off tops of potatoes lengthwise. Put in pineapple juice and brown sugar. Broil 3 to 5 minutes to glaze.
Mix and boil 2 minutes milk, cocoa, margarine and sugar. Remove from heat and add vanilla, oatmeal and peanut butter. Stir until stiff and drop by tablespoons on wax paper until cool.
Mix chili, corn, cheese and onion in casserole dish. Crumble chips in your hands over top of other ingredients. Press chips gently into other mixture. Bake at 350° for 20 minutes. Serve casserole with extra whole chips if you like. You may cook in microwave for 4 minutes on High.
In a large Dutch oven, brown ground beef. Add onions and green pepper. Cook until the onions are transparent. Add rice, tomatoes, tomato sauce, water and seasonings. Cover and bake at 375° for 50 to 60 minutes or until the cabbage is tender. Serves 10 to 12.
Cream butter with sugar. Mix in egg, vinegar and molasses. Last, gradually mix in mixture of flour, salt, baking soda and ginger. Refrigerate about 1/2 hour. Remove from refrigerator and make small balls from the dough. Roll them in sugar. Place balls on cookie sheet and flatten with bottom of a glass. Bake at 375° for 7 to 9 minutes.
Fry chicken in oleo until brown. Mix wine, mushrooms and soup. Pour mixture over chicken, stirring with butter to mix. Baste over top of chicken and put in oven for about 1 hour at 350°. Remove and baste some more gravy on chicken. Put remaining gravy in bowl and serve on rice.
Melt butter in baking dish. Spread fruit over the dough. Roll up like a jelly roll. Place roll in dish and pour a mixture of sugar and water over roll. Place in oven and bake one hour at 350°.
In a glass bowl, combine water, onion, salt and rosemary. Bring just to boiling, just about 3 to 4 minutes. Stir in rice. Cover tightly and let stand 5 minutes. Fluff with a fork. Stir in cheese, evaporated milk and eggs. Add vegetables. Bake, uncovered, in a flat casserole dish for 9 minutes, turning every 3 minutes, or until a knife inserted in center comes out clean.
Drain fruits. Reserve syrup. Arrange fruits in a casserole dish. Sprinkle sugar, lemon juice and spices over fruits. Dot with butter. Bake at 350° for 30 minutes until bubbly.
Mix everything together in a bowl; store in refrigerator about 8 hours. Pour into a casserole dish; bake 1 1/2 hours at 350°.
Blend cream cheese, sugar and vanilla on medium speed. Add eggs; blend until well mixed. Pour into pie crust. Bake at 350° for 40 minutes. Cool 3 hours; refrigerate. Garnish with your choice of fruit.
Combine yeast and water according to directions on package. Meanwhile, combine oil with sugar. Gradually beat in eggs, softened yeast and milk. Add flour and salt; beat briskly. Chill in refrigerator about 2 hours. Roll out on a floured board into a rectangle about 1/2 inch thick. Brush with melted butter and divide into 3 equal portions. Fold one over the other for three layers.
Spoon rice into greased 3-quart casserole dish. Layer cooked broccoli over rice. Put 4 tablespoons oleo in pan and melt. Saute onion in oleo. Blend in flour, salt and pepper; slowly stir in milk. Cook over medium heat, stirring constantly, until thick. Add ham and heat through. Pour mixture over broccoli; layer cheese slices over ham mixture. Sprinkle with buttered bread crumbs. Bake in a 350° oven for 45 minutes. Serves 8 to 10 people.
Soften cream cheese and beat with a mixer. Add all other ingredients. Shape into a ball or place in a serving bowl. Chill and serve with crackers.
Melt margarine in iron skillet. Mix together sugar, cocoa and flour. Separate eggs; beat yolks and milk. Add yolk and milk mixture to sugar, cocoa and flour mixture. Add this to melted margarine in iron skillet. Cook until thick. Add vanilla. Pour into baked pie shell.
Crush Oreo cookies and 1/2 stick butter in bottom of pan and put vanilla ice cream (soften) on top and freeze. Melt 1 stick butter, Eagle Brand milk and syrup. Simmer for 5 minutes. Cool, then pour on top of Oreos and ice cream mixture. Freeze. Put Cool Whip on top; freeze.
Boil noodles with salt and margarine. Pour into casserole dish. Add cheese pack, pepper, eggs and 1/2 block cheese, grated. Mix together; add mix and stir. Then put other 1/2 of grated block cheese on top. Add more milk if needed. The more milk and cheese, the better. Bake at 400° for 30 minutes or until desired browness.
Melt caramels in evaporated milk in heavy saucepan. Cool slightly. Combine remaining ingredients, except chocolate chips and pecans, in large mixing bowl. Press half of the crumbs into the bottom of greased 13 x 9-inch pan. Bake at 350° for 10 minutes. Remove from oven. Sprinkle with chocolate chips and pecans. Spread carefully with caramels mixture. Sprinkle remaining crumbs. Bake 15 to 20 minutes longer until golden brown. Chill 1 to 2 hours, then cut into bars.
Using the same flavor Jell-O and fruit, add boiling water to Jell-O, then add applesauce and fruit. Chill to set. To make serving pieces, use a 13 x 9-inch pan or to be fancy, use a glass bowl.
Combine corn meal, flour, sugar, salt and baking powder. Work in cold lard. Add cold water or milk for a stiff batter. Grease and flour pan. Bake for 40 minutes.
Beat salt and egg whites until thick and foamy. Gradually add sugar. Beat until stiff. Carefully fold in nuts and raisins. Carefully add (fold in) nuts and raisins. Drop by teaspoonfuls onto brown paper bags. Place in a preheated oven at 350° and turn off oven. Leave in closed oven overnight.
Mix and chill the first 3 items, then about 1 hour before serving, add whole strawberries.
Preheat oven to 375°. Prepare sweet potatoes per package directions. Cool. In a blender or food processor, combine potatoes, sugar, cinnamon, vanilla, ginger and nutmeg. Cover and blend well. Add milk and eggs. Pour into unbaked pie crust. Bake 45 minutes or until knife inserted in center comes out clean. Pie will be puffy and sink as it cools. Serve with whipped cream. Makes 8 servings.
Boil chicken and vegetables until done. Remove chicken from broth, skin, the bone, etc. and cut into bite size pieces. Return chicken to broth and add bouillon and noodles. Cook until noodles are done.
In medium bowl, combine ground beef, bread crumbs, Parmesan cheese, oregano, garlic, pepper and eggs. Shape into 1 1/2-inch balls. In Dutch oven, brown meatballs in hot oil over high heat. Drain. Combine browned meatballs and spaghetti sauce. Simmer about 30 minutes.
Add enough water to vegetables (potatoes, carrot, onion and parsley) to cook without scorching; do not cover completely (soup will be too thin). Bring to boil, then reduce heat and simmer until potatoes are soft but not mushy. When potatoes are soft, turn heat up and add evaporated milk and Cheez Whiz. Once Cheez Whiz is all melted and just before serving, add butter. Be careful not to boil soup after milk is added! Enjoy!
Spread English muffin halves with catsup. Sprinkle with cheese. Slice wiener and place slice on top of each English muffin. Broil or toast until cheese is melted. Makes 4.
Separate sliced onions into individual rings. In med. sauce pan heat oil on med-high setting. In med size bowl mix all of flour with enough water to make batter consistency thick enough to cling to onions. Coat a few slices of onions in batter thoroughly coating and place in hot oil until batter is crisp turning to cook both sides (new oil will not allow batter to brown as well). Remove cooked rings from hot oil and drain on paper towels. Serve hot.
Put raw rice in baking dish; mix mushroom soup, celery soup and milk. Put about 1/2 of soup mixture over rice and then cover with water. Arrange pork chops on top of rice, pour the rest of soup mixture over chops and bake at 350° for 1 hour or until pork chops are tender.
Boil chicken, debone and save chicken stock. In a skillet, saute onions, pepper and celery until tender in butter. In another saucepan, boil vermicelli in chicken stock, following package directions. Drain. In a large pan, combine chicken, sauteed onions, pepper and celery with vermicelli. Combine chili powder, parsley, pimento, soup and mushrooms. Mix thoroughly. Cover and refrigerate 24 hours, if desired. Place in a large buttered casserole. Sprinkle cheese on top. Bake at 350° for 1 hour. May be frozen.
Saute onion and bell pepper in oil until soft. Add shrimp and stir. Add mushrooms, salt and pepper and fry over medium heat for 5 minutes, stirring constantly. Add rice and soy sauce and fry 5 minutes, stirring frequently. Diced, cooked chicken, pork or ham may be used instead of shrimp. One or all of these makes for a fantastic taste.
Cream oleo and sugar 20 minutes. Add eggs one at a time. Add flour and lemon extract; fold in the 7-Up. Pour into well-greased 12-cup Bundt pan. Bake at 325° for 1 to 1 1/4 hours.
Blend Fluffo, sugar and eggs. Stir in dry ingredients alternately with milk and vanilla. Divide dough into four equal parts. Leave one part plain or stir in 1 teaspoon nutmeg and 1/2 teaspoon ginger to make spice drops.
Do not salt popped corn. Melt margarine or butter in saucepan. Add tiny marshmallows and stir until melted. Add jello. Place popcorn in a large dishpan and pour preceding mixture over all. With buttered hands, form into balls. Wrap in Saran Wrap. Great for children's parties.
Melt oleo. Add sugars and eggs. Beat well. Blend in vanilla and flour. Stir in pecans, chocolate chips and coconut. Spread into greased and floured 7 x 12 x 1 1/2-inch Pyrex dish. Bake in a 350° oven for 50 minutes. Cut into 2-inch squares.
Stew chicken; debone. Reserve 2 cups of broth. Place chicken pieces in bottom of large casserole dish. Mix together soups, melted margarine and sour cream. Pour over chicken and cover with Stove Top stuffing mix, including seasoning packet. Pour 2 cups chicken broth over the layered casserole. Cover; cook 40 minutes at 350°. Uncover and bake 20 minutes.
Heat oven to 350°. In large bowl, stir together Ricotta cheese, 1 cup Mozzarella cheese, basil and garlic. Fill each shell with about 2 tablespoons cheese filling. Place in 12 x 7-inch baking dish sprayed with nonstick cooking spray. Pour sauce over filled shells. Sprinkle with remaining Mozzarella cheese. Cover and bake at 350° for 20 to 25 minutes. Serves 8. Total fat 3 grams; saturated fat 1.5 grams.
Put honey, molasses and butter in saucepan. Heat and mix well. Put popcorn, oats, raisins and peanuts in large bowl. Pour honey mixture over popcorn mixture. Stir until popcorn is well coated. Serve right from the bowl.
Separate eggs; beat yolks. Add salt and 1/2 cup milk. Stir in flour. Add rest of milk and oil. Beat egg whites until stiff. Add sugar. Fold into flour mixture and fry.
Roll 1/8-inch thick; cut in 3-inch squares. Boil about 15 minutes in chicken or meat broth. Dumplings may be cut in 1/2-inch squares and cooked with English peas, butter beans or vegetable soup.
Heat olive oil in frypan and saute onion, carrots and celery until tender and brown. Place vegetables in saucepan with chicken stock, thyme and parsley. Bring to simmer.
Coat chicken pieces with mixture of flour, salt and pepper. Brown in hot oil. Place chicken pieces in one layer in shallow pan. Combine other ingredients and bring to a boil. Pour heated sauce over chicken. Cover the pan. Bake at 325° about 1 1/2 hours or until chicken is tender.
Mix cheese, potatoes, onion and mayonnaise. Crumble bacon on top along with sliced olives. Bake in a 9 x 13-inch pan at 325° for 1 hour.
Thaw potatoes 30 minutes. Mix all ingredients together; salt and pepper to taste. Bake in 10 x 13-inch Pyrex dish in 350° oven for 1 hour.
Layer beans, green chilies, salsa, onion, cheese, sour cream and olives. Put in glass baking dish. Cook in oven at 350° for about 40 to 45 minutes. Serve as a hot dip with nacho chips.
Melt cream cheese and 1 block butter and set aside. (Use microwave oven.) Saute shrimp and seasonings in 2 Tbsp. butter until shrimp are cooked and seasonings are wilted. Add cream cheese mixture. Add soup and season to taste. Mix in rice and crabmeat and pour into casserole dish. Top with grated cheese and cracker crumbs. Bake at 350 degrees about 20-30 minutes. Makes 4-6 servings.
Put chicken in bottom of 13 x 9 x 2-inch pan. Pour broth over chicken, potatoes and peas with onion. Pour soup over potatoes and peas. Add pimiento. Melt margarine in small pan. Stir in flour and add milk. Mix well. Pour over chicken. Bake at 350° until brown and bubbly.
Fry hamburger and drain. Add chopped onion. Add sliced black olives and jalapeno peppers. Add melted Velveeta cheese to cover and mix. Serve warm with chips.
Bring water, sugar and cream of tartar to a boil and boil 1 minute. Add Ritz crackers, one at a time. Allow to boil 2 minutes after last cracker is dropped in. Remove from heat. Pour into unbaked pie shell. Dot filling with butter and sprinkle cinnamon over filling. Bake 20 minutes at 425° (pastry strips can be added across the top before baking, if desired).
Place flour, salt and pepper in gallon zippered plastic bag. Shake. Add tenderloins, trimmed of all fat. Shake to coat. Melt margarine on medium heat in large skillet. Brown tenderloins on all sides. Brown potatoes at the same time. Remove to casserole dish sprayed with Pam. Saute onion and celery in pan drippings until just tender. Cut carrots into 2-inch chunks. Add to casserole. Spoon soup over. Stir water into onion and celery. Pour over soup. Bake, tightly covered, at 350° for 1 1/2 hours.
Bake chicken breast in 350° oven until done (about 1 hour and can be done the day before). When cool, remove bones and skin. Leave in large pieces if desired. Cook rice as directed on box. When finished, add soup, broth, onion and celery to rice. Arrange pieces of chicken in greased 9 x 13-inch dish. Pour rice mixture over it. Bake 3/4 to 1 hour at 350°. Serves 8 to 10 people.
Add chopped dates, sugar, salt, shortening and boiling water in a bowl. Let stand until cool. Add the remaining ingredients; mix well.
Mix all ingredients for one minute. Bake in greased loaf pan at 350° for 55-60 minutes.
Coat a 9 x 11 x 12-inch casserole dish with vegetable spray. Place croutons in casserole dish and pour margarine over croutons. Sprinkle grated cheese over margarine and croutons. Mix milk, eggs and mustard and pour over cheese mixture. Sprinkle bacon crumbs evenly over dish. Bake at 325° for 45 minutes. Allow casserole to stand for 15 minutes. Yields 8 to 10 servings.
Blend together cream cheese, cottage cheese and sour cream. Then add eggs, sugar and vanilla. Bake at 325° for 1 hour. (May be baked on top of graham cracker crust if desired.)
In a large bowl mix rice, onion, parsley, celery, salt, pepper, Worcestershire sauce and egg all together. Then add 1/2 can of V-8 juice and blend well. Make into balls. Put meatballs in shallow pan with rest of juice. Cover with foil. Bake at 325° for 1 hour and 15 minutes.
Brown hamburger and onion (if used) in skillet. Add soups and enchilada sauce. Crush corn chips and stir into mixture. Place in 9 x 13-inch casserole dish; sprinkle with grated cheese. Bake 30 to 45 minutes at 350°.
Put bacon pieces in skillet. Drain off most of the fat. In the rest, saute onion and celery until soft. Blend in flour; add salt and pepper to taste. Slowly add water, tomatoes, shrimp, crabmeat and okra. Add garlic, pepper and cumin at this time. Cook slowly until okra is cooked.
Combine potatoes and vegetable oil in 13 x 9 x 2-inch baking pan. Bake in preheated 450° oven for 20 minutes. Stir together the chili powder, cumin, salt, thyme and pepper. Add zucchini to potatoes; toss mixture over both vegetables until evenly distributed. Bake for 20 minutes at same temperature. Remove from oven; place kielbasa on top and bake another 15 minutes.
Mix ingredients only using 1 cup pecans. Roll ball in the other cup of pecans. Wrap in Saran Wrap. Better if made a day or so before.
Mix all ingredients together and freeze, stirring 3 or 4 times during the first 6 hours; the mixture will remain slushy. Serve as is or liquify in the microwave.
Brown onion and pork; drain fat. Add spaghetti, tomato, cheese and salt. Place in greased baking dish. Cover with crumbs. Bake in moderate oven at 350° for 30 minutes. Serves 6.
Boil kielbasa; remove, cool and cut up in 1-inch sections. Mix remaining ingredients; set aside. Put kielbasa in a roasting pan. Pour over remaining mixture, making sure covered (may add a little water if necessary). Cover and bake 1/2 hour at 350°. Can be served as appetizers. Serve warm.
Mix together catsup and Pepsi. Pour over beef, chicken or pork. Cook until tender, turning often.
Cut carrots up and boil in broth with onions and garlic until tender. Put in blender and swoosh until smooth. Add cream. Puree again. Return soup to pot and reheat, but do not boil.
Bring first ingredient to boil, then stir in gelatin until dissolved. Mix in sugar. Cool until almost stiff. Whip chilled evaporated milk with lemon juice until stiff. Pour on top of gelatin mixture. Beat in slowly with rotary beater at low speed. Pour into cooled pie shell. Chill several hours until firm. Splash with whipped cream.
Slice peppers in rings. Let soak in pan with all ingredients overnight. Next day, place in clean jar and seal with hot lids.
In bowl, combine egg, honey, oil, water, salt and vanilla. In mixing bowl, stir together oats, flour and wheat germ. Add liquid mixture to dry ingredients; mix well. Stir in peanut butter pieces and sunflower nuts. Drop dough from a 1/4 cup measure 2 inches apart onto a greased cookie sheet. Flatten each mound to 3-inch diameter. Bake in a 350° oven for 15 to 20 minutes or until light brown. Remove; cool on a wire rack. Makes about 20 cookies.
Melt margarine. Add brown sugar. Beat and stir in eggs, one at a time. Add vanilla, flour, salt and baking powder, then stir in chocolate chips. Bake in a double size sheet cake pan. Grease pan well. Bake at 350° until very light brown, about 12 to 20 minutes. Do not overbake.
Cook spinach according to directions. Drain, reserving 1/2 cup liquid. Melt butter in saucepan over low heat. Add flour, stirring until well blended, but not brown. Add onion, cooking only until soft. Stir in liquid slowly, stirring until smooth. Cook until thick; continue stirring. Add seasonings and cheese (which has been cut into cubes) and milk, stirring until cheese melts. Combine with cooked spinach; pour into buttered casserole dish and top with buttered bread crumbs. Refrigerate overnight before cooking. For a spicier dish, add a dash of red pepper. This casserole freezes very well.
Combine flour, baking soda, salt and cream of tartar in a bowl. In another bowl, cream together butter, sugar, eggs, vanilla and lemon extracts. Add flour mixture to creamed mixture gradually. Roll out on lightly floured surface and cut with cookie cutters. Bake in 425° oven for 8 to 10 minutes.
Melt oleo in milk; cool. Dissolve yeast with 1 tablespoon sugar in warm water. Beat eggs and add 1/2 cup sugar, milk mixture, yeast and salt. Stir in flour. Put in refrigerator overnight.	Divide into 4 portions. Taking one portion at a time, roll out each as for a pie crust. Cut in 8 wedges. Roll each wedge from wide end to point. Place in a greased pan, point down. Let	rise 4 hours. Bake at 325° for 20 minutes. Makes 32 rolls.
Brush chicken with butter and roll in bread crumb mixture. Place in heavy skillet or casserole dish. Bake at 300° until browned. Cover and continue cooking until done, 2 to 3 hours. Yields 4 to 5 servings.
Combine flour, baking powder, baking soda and spices; set aside. Cream the sugar, oil, eggs and vanilla together. Mix flour mixture into creamed mixture. Add zucchini, applesauce, orange juice and nuts. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until done. Cool in pan for 10 minutes, then remove to wire rack to cool completely.
Brown flour and oil in a saucepan until a copper color; add onion, celery, garlic and both peppers. Cook until tender. Add remaining ingredients except rice. Cook 2 hours. Just before serving, add 1/4 teaspoon file. Serve over rice.