HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place slices of bread in the bottom of a 9 x 13 inch pan. Sprinkle cooked sausage over the bread. Mix together the milk and eggs. Pour over sausage and bread. Top with mushrooms (if desired) and the cheeses. Cover with plastic wrap and let set in refrigerator overnight so the milk soaks into the bread. Bake at 350 degrees for 35-40 minutes.
Saute bell pepper and onion in skillet. Add round steak and brown. Add soy sauce; cook until done. Serve over rice.
Cream eggs, sugar and margarine. Add whipping cream and vanilla. Mix well. Add flour (sifted), salt and baking powder. Pour into 3 small pans or 2 loaf pans or tube pans, greased and floured. Bake in cold oven at 350° for 1 hour and 20 minutes.
Place flour in a large bowl. Cut in butter until mixture resembles coarse crumbs. Cut in cream cheese until mixture forms dough. Blend in vanilla. Makes a double crust.
In a large kettle over medium heat, saute onion in oil until tender, about 4 minutes. Add the next 6 ingredients; cook until meat is no longer pink. Add tomatoes, broth, zucchini and mixed vegetables. Cover and cook on low heat for 5 minutes. Add beans, macaroni, vinegar, salt and pepper; simmer for 3 to 4 minutes or until heated through. Yield: 16 servings (4 quarts).
Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs. Mix well. Pour into pie crust. Bake 25 to 30 minutes at 325°. Remove from oven. Cool. Top with fruit, preserves, nuts or just plain.
Rub roast well with salt and pepper. Brown on both sides. Place in a covered roaster and cook at 325° for 3 1/2 to 4 1/2 hours. The last hour add the potatoes, onions and carrots. More vegetables may be added if cooking for a crowd. Green beans are good, too. Fix your meat and set the timer on your stove; when you come home from work or shopping, put in vegetables. You can have a good meal with little work.
Pour liquid ingredients into a large roasting pan and heat in 250° oven for 10 minutes or until mixture is warm and thinned; stir to blend. Mix together the dry ingredients except fruit. Remove roasting pan from oven and slowly add dry ingredients to liquid mixture in pan. Stir until well blended. Spread evenly in pan and return to oven. Bake approximately 2 hours, stirring every 20 minutes. Granola should be golden brown. Remove from oven. When cool, add fruit, if desired. Makes about 12 cups.
Boil lobsters and remove meat immediately. Use a heavy kettle and simmer coral, tamale and shells in 1/2 cup butter for 8 minutes. Remove shells and add meat cut in fairly large pieces. Cook very slowly for 10 minutes. Cool slightly; add very slowly 1 quart of milk, cooking slowly and stirring constantly while adding milk. Allow stew to stand refrigerated at least 6 hours before cooling or it will spoil. Reheat but do not boil.
Unroll four sections of the crescent rolls. Pinch together to conceal seams and form a rectangle. Place the Brie in center of pastry and wrap the pastry around the cheese; pinching seams. Bake at 375° for 15 to 20 minutes, until golden brown. Serve warm with crackers. Serves 8 to 12 persons.
Mix Cheez Whiz, soup and milk in a 2 quart mixing bowl until smooth. Then combine all remaining ingredients except corn chips. Place 1/2 the corn chips in bottom of 2 quart baking dish and top with 1/2 Cheez Whiz mixture. Microwave on high for 10 minutes. Serves 6 to 8.
Combine All-Bran and salt. Stir in boiling water, then buttermilk. Cool to lukewarm. In mixing bowl, cream the sugar and shortening. Add eggs, one at a time, beating well. Stir into bran mixture. Combine flour and baking soda. Add 100% bran. Combine well and add all ingredients. Stir just enough to dampen dry ingredients. Store batter in refrigerator until ready to use. Will keep 4 weeks.
Cook sliced squash and onion in boiling water for about 3 minutes. Squash must still be a little crisp. Drain. Combine chicken soup and sour cream. Stir in the carrots, squash and onions; add salt to taste. Combine stuffing mix with the melted butter. Spread half the stuffing mix in bottom of a 12 x 7 x 2-inch baking dish. Spoon vegetable mixture on top of stuffing mix, then sprinkle the rest of the stuffing on top of the vegetable mixture. Bake at 350° for 25 to 30 minutes or until hot and bubbly. Serves six.
Flatten chicken breasts to 1/4-inch thickness. Combine flour and salt; dredge chicken in mixture. Liberally sprinkle lemon pepper on each side of chicken breasts. Saute chicken in melted margarine for approximately 5 minutes on each side or until tender. Leave chicken in pan and stir in lemon juice. Increase heat to deglaze pan (approximately 1 minute).
In bottom of greased baking dish, place onion soup, rice and chicken. Mix soup with 1 can water. Place over layers, season to taste. Bake covered at 350° about 1 hour, until chicken is tender.
Then add 1 cake yeast and 1 unbeaten egg. Gradually add 2 cups flour. Beat on #3 speed 2 minutes. Remove from mixer and stir in 1 cup flour. Turn out on floured board and mix until smooth. Cover and let rise in warm place. Cut rolls and butter. Put in greased pan. Let rise again and bake. 425° oven for 20 minutes until done.
Prepare pudding as directed on package. Add Cool Whip and cream cheese. Fold in cookies. Pour into 8 x 8-inch dish. This can be frozen.
In blender, grind cranberries. Cover with 2 cups sugar and set in refrigerator overnight.
In large bowl, at low speed, beat 1 tablespoon of water and all ingredients except the chocolate chips until mixed. Increase the speed and continue beating for 2 minutes. Stir in chips. Drop by spoonfuls on baking sheets. Bake in 370° oven for 12 minutes.
Cream butter; add sugar and mix until light and fluffy. Add beaten eggs and blend well. Add milk to bananas. Add alternately with flour to creamed mixture. Fold in nuts. Pour into 2 greased loaf pans. Bake at 350° for 40 to 50 minutes. Yields 2 loaves.
Cook vermicelli and drain. Combine with butter, Parmesan cheese, egg and basil. Chop all and press into bottom and sides of 10-inch pie plate. Brown beef and sausage with onion in skillet. Drain. Combine meats and spaghetti sauce in a mixing bowl. Sprinkle 1/4 cup cheese over crust. Pour meat mixture on top. Sprinkle remaining cheese over top. Bake at 350° for 30 minutes.
Cook pudding according to directions (do not use instant). In dish, layer bottom and sides with vanilla wafers (do not crush). Layer with bananas (sliced). Layer of pudding. Continue layering wafers, bananas and pudding until dish is filled. Decorate top with remaining bananas. Best if chilled overnight.
Preheat oven to 450°. In shallow baking or roasting pan, thoroughly blend all ingredients, except potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring occasionally, for 60 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped parsley. Makes about 8 servings. Also terrific with Lipton onion recipe soup mix.
In a large saucepan, cook mushrooms, onion and garlic in hot oil until onion is tender, but not brown. Stir in rice. Cook and stir for 5 minutes. In another saucepan, bring broth to a boil. Reduce heat and simmer. Slowly add 1 cup of broth to rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1 cup more broth, 1/2 cup at a time, stirring constantly until broth is absorbed. It should take 15 minutes. Stir in tomato, carrot and remaining half cup broth. Cook until rice is slightly creamy and just tender, stirring constantly. Stir in cheeses and basil. If desired, garnish with tomato slices. Serve immediately. Makes 4 servings.
Combine raisins and water in a small saucepan; bring to a boil. Cook for 3 minutes. Remove from heat and let cool. (Do not drain.) In mixing bowl, cream shortening. Gradually add sugar. Add eggs and vanilla. Combine dry ingredients. Gradually add to creamed mixture and blend thoroughly. Stir in nuts and raisins. Drop by teaspoonfuls 2-inches apart on greased baking sheets. Bake at 350° for 12 to 14 minutes. Yield: About 6 dozen cookies.
Combine Bran Buds and boiling water and let stand 1 hour. Combine all ingredients; add Bran Buds and water mixture last. Bake as many as you like. Keep batter in refrigerator up to 6 weeks. Bake at 350° to 375° until brown.
Puncture both sides of steak. Put in shallow casserole. Combine beer, red pepper, garlic, cumin and chili powder to form a marinade. Pour over beef. Marinate for 1 to 2 hours or longer. Remove from marinade; place on rack of broiler pan. Season both sides with salt and pepper to taste. Broil to desired doneness. Time will depend on thickness of steaks.
In casserole dish, put 1 can of peas and asparagus, 1/2 can soup and 1/2 of the cheese. Repeat layers. Asparagus is in the center of the casserole. Bake for 1/2 hour at 350°.
Crust and sift crackers. Add raisins, nuts and cherries. Mix fruit and vanilla, then milk; mix well. Press in pan which has been lined with wax paper. Store in refrigerator for 24 hours before serving.
Mix graham cracker crumbs with sugar. Melt peanut butter and 1 1/2 sticks of margarine together; combine with crumb mixture. Mix well. Spread in a greased 13 x 9 x 2-inch pan; pack well. Melt 1/2 stick margarine and chocolate chips until smooth. Spread over top of crumb layer. When cool, cut into squares.
Crush approximately 25 to 30 cookies. Mix with melted butter; press in 9 x 11-inch pan. Bake at 350° for 10 minutes. Cool.
Combine soup, celery, onion, paprika and stuffing mix and put in greased pie plate. Arrange chops over stuffing mixture. Press lightly into stuffing. Combine sugar and mustard; spread evenly over chops. Bake at 400° for 30 minutes or until chops are tender.
Cream sugar and shortening; add egg yolks. Mix soda in flour. Add flour and soda mixture, salt, bananas and pecans to cream mixture. Fold in stiffly beaten egg whites. Bake at 325° for 1 hour.
Mix together brown sugar, margarine and egg until fluffy. Add flour, salt, baking soda and milk; mix. Stir in chocolate chips. Spoon into lined cupcake tins. Bake at 350° for 20 to 22 minutes. Makes 1 to 1 1/2 dozen muffins.
Melt butter. Add other ingredients. Marinate chicken; cook with onion and green peppers. Wrap in tortilla and add tomatoes and cheese.
Combine raisins and water; let stand 15 minutes. Drain. Add remaining ingredients; toss gently. Chill at least 1 hour before serving.
Cream butter and sugar until light and fluffy. Add eggs and beat well. Mix dry ingredients together and add alternately with the milk to the butter and sugar mixture. Last, add the preserves and stir well. Bake in 2 layers at 350° until done.
Quarter orange; remove peel. Scrape white membrane from inside of peel; cut peel in thin strips and chop to make 2/3 cup. In boiling water, cook peel until tender; drain and dry. Into mixing bowl, sift together flour, baking powder and salt. Add the peel, dates, sugar and nuts; mix well. Combine eggs, milk and melted butter or margarine; stir in flour mixture just until dry ingredients are moistened. Pour batter into 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 50 to 60 minutes or until done. Remove from pan; cool before slicing.
Cream butter. Add sour cream and salt. Mix well. Gradually stir in flour. Dough will be slightly soft. Roll into a ball and cover with plastic wrap. Chill 4 hours.
Cream butter, sugar and vanilla thoroughly. Add salt to flour (not sifted). Stir to blend. Add dry ingredients and nuts to creamed mixture. Shape into 1-inch balls, flatten out with a fork. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes. Roll in powdered sugar while warm. Yields 5 dozen cookies. Omit salt if using salted butter.
Brown chicken in oil. Remove chicken. Add onions and minced garlic; cook until just tender. Return chicken to pan. Combine tomatoes, tomato sauce, salt, pepper, oregano, celery seed, bay leaves and hot pepper, if desired. Pour sauce over chicken. Cover and simmer for 30 minutes. Add 1/4 cup Sauterne, if desired. Cook, uncovered, for about 15 minutes. Serve over hot noodles or spaghetti.
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). cover and refrigerate 2 hours or up to 4 days. Grease a 13 x 9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour. Preheat oven to 375°. Bake until rolls are golden brown, 15 to 20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
In large skillet, brown sausage, pepper, onion and celery. Drain and set aside. In saucepan, combine rice, soup mix and water. Bring to boil and cook 7 minutes. Combine sausage mixture, rice mixture and almonds. Pour into 2-quart casserole dish. Top with cheese, if desired. Cover tightly and bake at 350° for 1 hour. Serves 8 to 10.
Heat oven to 350°. Mix ingredients and bake on ungreased cookie sheet 8 to 10 minutes.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Add melted butter. Stir in morsels and nuts. Pour in pie shell. Bake at 325° for 1 hour. Remove and serve warm if desired. Recipe can easily be doubled. Bake two pies, freeze one for later use.
Cream together butter and sugar until fluffy. Grate lemon peel and add to creamed mixture. Add eggs, flour, baking powder, salt and milk to creamed mix. Blend well. Stir in nuts. Put in greased pan. Bake at 350° for 1 hour. Combine lemon juice and xxxx sugar; pour over hot loaf.
Mix all ingredients, except eggs and white glaze. Mix on medium speed. Add one egg at a time. When all eggs are added, beat on high speed for one minute. Pour into greased and floured Bundt pan. Bake at 350° for 40 to 45 minutes.
Combine first 6 ingredients in bowl; mix well. Stir in pecans. Pour into pie shell. Bake at 350° for 55 minutes or until knife inserted halfway between center and edge comes out clean. Yields 8 servings.
Thaw pastry sheets at room temperature for about 20 minutes before unfolding. Place each rectangle on lightly floured board. Cut out about 24 (2 1/4-inch) rounds with biscuit cutter. Prick rounds with fork, then bake on ungreased baking sheet at 350° for 18 to 20 minutes. Cool.
Mix last 6 ingredients and pour into 2 pie shells. Bake 45 minutes at 350°.
Melt shortening and add brown sugar. Stir until well mixed. Cool slightly and add eggs, one at a time, beating well after each addition. Sift flour with baking powder and salt and add to first mixture. Add vanilla, then nuts and chocolate. Spread in greased pan, 10 x 15-inch, and bake at 350° for 30 minutes.
Mix together first 6 ingredients. Mix in 3 cups flour, plus or minus 1. Turn onto floured board and knead until smooth and elastic, adding more flour as needed. Place in refrigerator overnight. Roll out into rectangle and butter well with melted butter. Sprinkle with cinnamon/sugar. Roll into jelly roll. Slice into 1-inch thick pieces.
Combine all ingredients in container of an electric blender or food processor; process 2 minutes. Serve immediately. Yields approximately 1 quart.
Beat at room temperature egg white, until foamy. Add sugar, slowly, and mashed fresh fruit pulp (strawberries, or bananas, or peaches, or raspberries. Do not use fresh pineapple or kiwi.) Continue beating until a large bowl is almost full of this light, tasty topping for cake servings (instead of frosting).
Mix all of the ingredients, except crackers. Put in casserole dish. Crumble the Ritz crackers on top; drizzle with butter. Bake at 300° for approximately 30 minutes. Serves 4 to 6.
Mix together Kool-Aid, water, sugar, orange juice and pineapple juice. When chilled, add ginger ale and soda.
Cut unpeeled eggplant, squash and zucchini into 3/4-inch pieces. Heat oil in large skillet over medium heat. Add squash, eggplant, zucchini and onion. Cook 5 to 7 minutes or until vegetables are almost tender, stirring frequently. Add seasonings. Continue cooking, stirring frequently, 1 minute or until vegetables are tender. Sprinkle with tomato. Makes 8 servings.
Combine flour, baking powder, cinnamon and salt. Mix well and set aside. Beat eggs; stir in milk, sugar and oil. Quickly stir egg mixture into dry mixture. Carefully stir in blueberries. Spoon into greased muffin cups. Bake at 400° for 15 to 17 minutes. Makes 18 muffins.
Combine first 7 ingredients in large bowl. Add buttermilk, butter and eggs. Beat at low speed until moistened. Beat 3 minutes at medium speed. Spoon into greased and floured 9 x 13-inch pan. Combine brown sugar, nuts and cinnamon. Sprinkle over batter. Cover and refrigerate 8 to 12 hours. Uncover. Bake at 350° for 30 to 35 minutes (or bake immediately at 350° about 30 minutes).
Cook together until thick the pineapple, sugar and flour. Stir as they will scorch. Bake and cool pie crusts. Cut up bananas and line pie crusts. Sprinkle nuts over bananas. When pineapple mixture has cooled, spread over top of bananas and nuts. Sprinkle coconut over all. Cover with Cool Whip. Sprinkle a few chopped nuts and more coconut over top.
Make pudding and refrigerate. Mix margarine and flour. Press on bottom of pie pan (can add nuts, if desired). Bake at 350° for 30 minutes and cool.
Cook noodles and drain. Mix all ingredients together and put into greased casserole. Bake 20 to 25 minutes in 350° oven. Top with potato chips, if desired.
Heat oven to 375°. In a small bowl combine cheese and scallions. Separate dough into 16 triangles; cut each in half diagonally to make 32 triangles. Place rounded teaspoonfuls of cheese mixture in center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal. Place on ungreased cookie sheets. Brush each lightly with oil and sprinkle with dill weed. Bake at 375° for 10 to 13 minutes or until golden brown. Serve warm. Makes 32 appetizers.
Pour beer into small bowl and let it stand at room temperature for at least one hour. Whisk in spices and let stand for at least 30 minutes.
Cook onion and green pepper in butter about 5 minutes. Stir in flour. Add milk, salt and pepper. Stir and cook until mixture is thickened. Add ham and potatoes. Pour into a 2-quart casserole. Sprinkle with cheese. Bake in a moderate oven at 350° about 25 to 30 minutes. Makes 6 to 8 servings.
About 30 minutes before serving: In 13 x 9-inch baking dish, with fork, beat eggs and milk until blended. From French bread, diagonally cut twelve 3/4-inch thick slices; reserve any remaining bread for use another day. Soak bread slices in beaten egg mixture, turning to coat both sides well until all egg mixture is absorbed. In 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook bread until browned on both sides, turning once. Remove French toast to warm platter and keep warm. Repeat with remaining bread slices, adding another tablespoon salad oil to skillet, if necessary. Sprinkle with confectioners sugar. Serve with bacon and maple syrup, if you like. Makes 4 servings.
Place sliced apples in 9 x 13-inch pan. Blend remaining ingredients until crumbly. Spread over apples. Bake at 350° for 1 hour. Serve plain or with ice cream or whipped cream.
Melt butter in a 2-quart baking dish. Mix flour, sugar and milk together. Wash and prepare the fruit for baking. Put the fruit in the dish with the butter. Pour the flour mixture over the fruit. Bake in a preheated 350° oven for 1 hour.
Heat oven to 350°. In a 2-qt. casserole mix pasta sauce and soup until smooth. Stir in meatballs and ravioli. Cover and bake for 45 minutes. Uncover and bake an additional 15-25 minutes.
Stew chicken breasts; remove bones. Save broth. Grease a large casserole dish with butter. Line casserole with stuffing mix, 1/2 of the chicken and the mushroom soup and 1 soup can of the stewing broth. Repeat with stuffing mix, pieces of chicken, cream of chicken soup and 1 can of broth. Sprinkle with stuffing mix on top. Bake at 350° for 45 minutes.
Sift flour with baking powder, soda, salt and spices and sift together 3 times. Cream shortening; add sugar gradually and cream together until light and fluffy. Add eggs and chocolate. Beat well.
Combine dry pudding mix and pineapple with juice in a large bowl; mix well. Stir in marshmallows and whipped topping. Spoon into a clean, large flowerpot. Cover with Oreo cookies that have been crushed. (I place in a plastic bag and roll rolling pin over cookies to make appearance of dirt.) Chill until serving time. Place artificial flower in pot just before serving. Have fun! Serves 12.
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth. Mix in enough flour to make dough easy to handle. Knead until smooth; put in greased bowl. Turn greased side up, cover and let rise until doubled, about 1 1/2 hours. Punch dough down; roll into a rectangle. Spread with margarine and sprinkle with sugar and cinnamon. Roll up like a jelly roll; cut into slices. Let rise 40 minutes. Bake in a 375° oven for 25 minutes.
Simmer water, barley and salt for 15 minutes. Saute onion, carrot and oil. Add to barley mixture and rest of ingredients. Bake at 350° for 25 to 30 minutes.
Mix together crushed pineapple and cut up apples. Place in covered container and refrigerate. In saucepan, cook pineapple juice, egg, sugar, cider vinegar and flour until thick. Set in refrigerator overnight. Before serving, fold Cool Whip into cooked mixture. Then add Spanish peanuts. Then add apple and pineapple mixture. Serve. Makes a good-size bowl. (Leave peels on apples.)
Put oil in a large pan or wok. Saute scallions, green pepper and mushrooms for 5 minutes. Add rice (uncooked). Sprinkle soy sauce over rice mixture until rice is golden brown. Add 1 can chicken broth. Cover; simmer for 10 to 15 minutes.
Beat all ingredients together. Place in well-greased muffin pans. Bake 30 minutes at 425°.
Combine mustard and molasses in small saucepan. Add other ingredients. Cook over low heat for about 10 minutes. Place chicken in flat casserole and pour mixture over it. Cover with foil and bake at 350° for 35 minutes. Remove foil and bake 15 minutes longer. Serves 6 to 8.
Fry meat until cooked; add onions and parsley. Cook until onions are soft. Season meat with salt and allspice. Peel potatoes. Cook in salted water until tender; drain. Mash with butter or margarine.
Mix all ingredients together and pour into a 1 1/2-quart casserole dish. Bake at 400° for 15 minutes. Place biscuits on cooking sheet and bake for 15 minutes. Place biscuits on top of casserole and serve. Time 20 minutes.
Cream butter and Crisco. Add sugar. Add egg yolks, 1 at a time. Combine flour and soda, alternating with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in by hand the beaten egg whites. Pour into three or four 9-inch cake pans, greased and floured. Bake at 350° for 20 to 25 minutes.
Combine all ingredients, except cheese and potato chips, in a 1-quart casserole. Cook in microwave on High for 4 to 5 minutes, or until heated through. Stir in cheese. Top with potato chips. Cook in microwave on Medium for 2 minutes, or until cheese is softened. Yields 3 to 3 1/2 cups.
Melt almond bark and chocolate chips in a double boiler over medium heat, stirring constantly until smooth. Add your nuts and drop by teaspoonfuls onto waxed paper.
Preheat oven to 400°. Combine onions, oil and 1 tablespoon thyme in large baking dish. Bake until onions are golden and tender, stirring occasionally, about 40 minutes. Stir bell pepper and vinegar into onions. Season with salt and pepper and push to one side of dish. Season fish with salt and pepper and arrange alongside vegetables. Bake until fish is opaque, about 10 minutes. Transfer fish to platter. Arrange vegetables over. Makes 4 servings.
Saute onion and green chilies in butter. Make sauce by mixing Pet milk, chicken soup, cream of mushroom soup and chicken broth. Add sauce to chicken, chilies and onion.