HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pierce the squash with a knife in 4 or 5 places, microwave on high power 10 to 13 minutes until slightly softened. Then peel, seed and cut into chunks (about 7 c.)
Mix first 4 ingredients and blend in blender on medium speed until sugar dissolves. Add oil and continue to blend until all ingredients are mixed. Chill before using.
Fry onions, green peppers, sausage and hamburger together. Drain oil. Mix all other ingredients in. Let simmer for 4 hours.
Heat oven to 350°. Grease 15 x 10-inch or 13 x 9-inch pan. In large bowl beat brown sugar and shortening until light and fluffy. Add molasses, vanilla and eggs. Blend well. Lightly spoon flour into	measuring cup; level off. Stir in oats, flour, baking soda and salt; blend well. Stir in nuts and add chocolate chips. Spread in prepared pan. Bake at 350° for 20 to 25 minutes	or until golden brown and center into sets.	Cool slightly; cut into bars. Serve	warm or cold. Makes 48 bars.
Preheat oven to 325°. Combine flour, soda and salt; set aside. Melt butter, sugar and water; heat just to a boil. Remove from heat. Stir in vanilla and chips until mixture is smooth. Transfer to mixing bowl. Add eggs; beat well. Cool 15 minutes. Gradually blend in flour mixture. Spread into greased 9 x 13-inch pan. Bake for 40 to 45 minutes.
Beat all ingredients together for 4 minutes. Bake at 350° for 30 to 35 minutes. Grease tins. Makes 2 large loaves.
Stir until dissolved, then pour over batter in pan. Bake at 350° for 1 hour.
Mix all ingredients well. Form into a bar on foil. Refrigerate until firm. Makes 1 serving.
In mixing bowl, cream together the butter and sugar. Add eggs. Beat until light and fluffy. Add extract. Stir in flour and baking powder. Mix until smooth. Butter a 13 x 9-inch cake pan. Turn the mixture into the pan. Spoon the pie filling into the cake in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 45 to 50 minutes or until golden and cake tests done. Cut into 16 pieces. Place bottom side up on plate. Dust with powdered sugar and add whipped cream. Serve warm.
Heat oven to 375°. Line jelly roll pan (15 1/2 x 10 1/2 x 1-inch) with waxed paper. Beat butter and sugar. Mix in flour, syrup and egg. Stir in peanuts. Spread in pan. Bake until light brown (about 25 minutes). Loosen layer from sides of pan. Invert onto wire rack. Carefully remove paper. Cool. Break into pieces.
Empty the cans of crushed pineapple and the pistachio instant pudding together and mix. Add in 1 1/2 cups crushed walnuts. Add in 1 1/2 cups marshmallows, then fold in 2 tubs of Cool Whip. Empty all of the contents in bowl into a trifle dish; garnish with pineapple chunks, some crushed walnuts or any fruit like mandarin oranges or strawberries. This may be served to very grumpy people; it always makes them smile!!!
Brown garlic cloves in olive oil. Saute zucchini and carrots until tender (approximately 3 minutes). Add shrimp, basil, oregano and salt. Toss shrimp with vegetables until they turn pink. Cook pasta. Serve shrimp and vegetables over cooked pasta.
Mix and pour into greased flour pan. Bake 350° for 25 to 35 minutes.
Preheat oven to 350°. Combine all ingredients in bowl. Mix well by hand. Pour into 9-inch pie plate. Bake until set. (The butter and flour will take care of the crust.)
Mix thoroughly all ingredients except tomato juice. Form into balls and place in large baking dish. Cover with tomato juice, cover dish and bake in moderate oven at 350° for 1 hour. Remove cover and bake 1/2 hour longer after basting meat with juice. The tomato gravy cooks down and requires no thickening.
Brown chops in shortening; reserve drippings. In the bottom of a 9 x 13-inch casserole dish, spread rice. Combine pan drippings and onion soup mix; sprinkle over rice. Drain mushroom liquid into measuring cup and add enough hot water to equal 3 cups. Pour over rice and add vegetables. Arrange chops over rice mixture and sprinkle with drippings. Bake, covered, at 350° for 45 minutes to one hour. Uncover and bake 10 minutes longer.
Combine the first 6 items; mix well. Stir in chicken and celery. Separate crescent dough into 8 rectangles. Press perforations to seal. Spread mix over each piece of dough. Starting at long side, roll up, jelly roll fashion. Pinch seams to seal. Slice into 1-inch pieces; place seam side down on ungreased cookie sheet. Bake at 375° for 11 to 15 minutes. Yields 40. Leftovers can be frozen.
Beat eggs to blend. Add oil, sugar and 2 teaspoons vanilla. Beat until thick and foamy. Spoon in zucchini and pineapple. Combine flour, soda, salt, baking powder, spices, walnuts and raisins. Stir gently into zucchini mixture until blended. Divide batter between 2 greased and flour dusted 5 x 9-inch loaf pans. Bake one hour at 350°. Cool in pans 10 minutes. Turn out on rack to cool.
Combine apples, marshmallows, celery and nuts. Add enough salad dressing to moisten. Toss lightly; chill. Add additional salad dressing and garnish with apple slices before serving.
Cook onion and garlic in shortening until tender. Add beef; brown lightly. Pour off drippings. Season with salt and pepper. Add mushrooms and liquid; cook 5 minutes. Add soup; simmer for 10 minutes. Add sour cream and parsley. Pour over cooked noodles; bake until heated through. Can be topped with grated cheese.
Melt butter in 9 x 9-inch pan. Mix flour, baking powder, milk and sugar and pour over butter. Add berries evenly over all. Bake at 375° for 45 minutes or until it pulls from sides of pan.
Mix together and then put in casserole dish. Bake at 350° until thoroughly heated.
Cream butter and sugar. Add vanilla, eggs, cocoa, flour and nuts. Spread in a greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Hull berries and set aside. Combine pie filling mix, sour cream, milk, rind and 2 cups of whipped topping in bowl. Beat with wire whisk until well blended, about 1 minute. Spoon half the filling into crust; arrange berries, stem down in filling and press down. Top with remaining filling. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries, if desired.
Add to meat the eggs, onions, bread crumbs, garlic, salt, pepper, thyme, poultry seasoning, milk and parsley flakes. Mix well and shape in pan to get a nice slice when cooked. Mix no-fat dry gravy with water and 1/4 cup vinegar. Cover over meat about 1-inch in pan and bake 1 1/2 to 2 hours at 350°. Serve with baked potatoes and vegetable.
Combine broth, bouillon cubes, tomatoes and onion; cook until tender. Add vegetables, beans, salt, pepper, basil and thyme. Simmer 20 minutes. Add cut up chicken breast and macaroni until macaroni is tender and chicken is not pink, approximately 20 minutes. Simmer 20 minutes longer.
Combine eggs and sugar substitute in a large bowl; beat at medium speed of an electric mixer until mixture thickens. Gradually add oil and water; beat until well combined.
Note: chocolate fudge cake mixes and chocolate fudge pudding mixes are too rich for the normal palate. One or the other is fine, but not both. Other ingredients on these packages to normally prepare them (milk, eggs, water, etc.). For possible additions* see the following.
Combine all ingredients. Add enough water to make stiff batter. Fry or bake in favorite shortening until golden brown.
Bake pastry shell at 350° for 7 minutes. Set aside. In small deep bowl, combine flour and cinnamon. Blend in sour cream with electric mixer at medium speed. Beat in eggs, sugar and vanilla until well blended. Reserve 1/4 cup pecans. Stir in remaining pecans. Pour into prepared pastry shell. Bake at 350° for 40 to 45 minutes. Garnish with whipped cream and reserved pecan halves, if desired.
Pour boiling water over shortening; add sugar, molasses and egg. Beat well. Add sifted dry ingredients and beat until smooth. Pour into well-greased and floured 8-inch square baking pan. Bake at 350° for 35 minutes. Cool in pan.
Breast the bird and clean. Soak for about one hour. Put bird in crock-pot without water. Cook on high for 3 to 6 hours. By this time, meat will be tender. Remove meat from bone. Check for leftover shot. Add soup to meat and cook on high in crock-pot for 30 minutes to 1 hour.
Cook milk and sugar to soft ball. Quickly beat in peanut butter, marshmallow cream and vanilla. Spread into a greased 9 x 9-inch pan and cool. Cut into squares and enjoy! (This candy sets up like fudge.)
Combine sugar, butter and evaporated milk in a 4-quart bowl. Mix well. Microwave on High 7 to 7 1/2 minutes, mixing well after every 2 minutes of cooking. Remove from oven. Add chocolate pieces, stirring until melted. Blend Marshmallow Creme and peanut butter. Add quick oats and raisins. Spread into lightly greased 13 x 9-inch baking pan; chill until firm. Cut into squares to serve.
Mix all ingredients together; no kneading. Gease a loaf pan and pour in batter. Bake at 400 degrees for 40 minutes. This is not a smooth textured bread.
Preheat oven to 350°. In Dutch oven or shallow baking dish, saute the chicken and nuts in butter until the meat is white. Leave in dish and remove from heat. Cut apples into thin slivers. Mix raisins and currants with apples. Stir together all the spices and salt. Mix with fruits. Distribute spiced fruit among chicken and nuts. Pour on mixture of wine and broth. Cover, bake at 350° for 45 to 50 minutes or until chicken is tender.
Brown ground beef and drain. Add garlic, onion and green pepper. Cook until vegetables are tender. Add pepperoni and mushrooms; set aside. Cook noodles according to directions; drain. Add spaghetti sauce to meat mixture. Layer half the noodles, meat sauce, Mozzarella and Provolone cheeses in a 9 x 13-inch baking dish. Repeat layers. Top with Parmesan cheese. Bake at 400° for 30 to 35 minutes. Let stand 15 minutes before serving. Serves 6.
Brown sausage and pour off grease. Mix eggs, milk, salt, oregano and mustard together. Grease 13x9x2 inch baking pan well. Spread bread cubes on bottom of pan. Layer sausage, then cheese. Pour milk mixture over all. Refrigerate overnight. Bake at 375° for 30 minutes.
Sift together in a bowl the first 5 ingredients. Stir in the shortening, nuts and milk to the sifted mixture. Spread into a 9-inch square pan. Mix brown sugar, cocoa and sprinkle over the pan mixture. Pour the hot water over mixture. Bake at 350° for 45 minutes. Makes 9 servings. Cake mixture rises to top. Sauce settles to bottom. Serve warm with ice cream or whipped cream, if desired.
Mix all ingredients together, except chicken; mix well. Rinse chicken and place in a deep bowl. Pour marinade over chicken. Cover; place in refrigerator overnight. Shake occasionally. Keep mixed. When ready, prepare grill as usual. Let briquets turn white as directed. Place chicken on grill. Use remaining marinade for basting. Cook chicken until cooked thoroughly, approximately 20 to 30 minutes.
Place popcorn and nuts in oven at 225° , about 20 minutes. In saucepan combine oleo, sugar and Karo; cook to 250°, using candy thermometer. Add vanilla. Takes about 20 minutes. Pour over popcorn and nuts. Mix and let cool.
In a saucepan, put pork, vinegar, 1 tablespoon garlic, bay leaves, soy sauce, salt and pepper. Bring to a boil, then simmer, uncovered, until pork is tender (about 40 minutes; test with fork). If the sauce is reduced, add about 1/2 cup water. Remove meat from sauce.
Mix vegetables, soup and chicken in ungreased 9-inch pie plate. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake at 400° for 30 minutes or until golden brown (425° at high altitude). Prep time is 16 minutes and serves 6.
Add all together. Cook down low until thick as you like. Sterilize jars. Boil cups and lids. Fill jars and seal.
Place a single layer of watermelon in a shallow pan. Freeze until firm. Remove watermelon from freezer and let stand 5 minutes. Drop watermelon through food chute of food processor of blender. Add frozen chunks of raspberries alternately with mineral water, processing until smooth. Yields 5 1/2 cups (31 calories per 1/2-cup serving). Contains 0.6 g protein, 0.4 g fat, 7.1 g. carbohydrate, 0 mg cholesterol, 1 mg sodium and 15 mg calcium.
Steam first 3 ingredients crispy. In a salad bowl, throw first 6 ingredients. Add remaining ingredients to your taste. Mix well.
Mix all except Cheez Whiz. Put in greased 2-quart casserole. Spread Cheez Whiz on top. Bake at 350° for 45 minutes. Be sure to cover casserole. (Delicious as a side dish with meats.)
Pick over wheat to remove stones or imperfect wheat. Rinse wheat and place in a large pot and cover with water. Bring to a boil and simmer for 30 minutes or until soft; until water is milky and looks thickened. Drain in colander. Rinse in warm water and then in cold water. Press with paper towels to remove water.
Mix refried beans, chilies and taco seasoning. Spread on a 12-inch round serving platter. Blend avocados, lemon juice and 1/2 taco sauce until smooth. Spread on top of bean mixture. Spread sour cream on top of avocado mixture. Top with lettuce, cheese, taco sauce and olive slices. Serve with nacho chips. Serves 10 to 12.
Layer cheeses and chilies in greased 8-inch square baking dish, starting and ending with cheese. In a bowl, beat eggs. Add milk and flour and beat. Pour over cheese. Bake at 375° for 30 minutes or until set. Cut into squares.
Mix and let gel. Cook 1 cup sugar, 1 cup pineapple juice, 1 egg and 1 tablespoon flour (or more). Allow to cool and spread over gelatin mixture. Whip two packages dry whipped topping and one 8 ounce package cream cheese. Spread over last mixture. Top with shredded cheese.
Boil sweet potatoes until tender. Peel and mash. Melt butter in milk and add to sweet potatoes. Mix well. Beat egg whites until stiff. Set aside. Add yolks and remaining ingredients to potatoes. Gently fold in egg whites. Pour into pie shell and bake at 350° for 30 minutes or until toothpick inserted in center comes out clean. Makes 6 to 8 servings.
Peel and slice potatoes. Place some sliced squares of margarine on bottom of glass casserole dish. Then layer the potatoes; after a few layers, sprinkle some of the onion soup mix over the potatoes. Repeat the process until you reach the last layer of potatoes. The last layer, place soup mix, then some squares of margarine and sprinkle bread crumbs on top. Bake in 350° oven for one hour, covered with foil.
Sprinkle salmon with lemon juice. Stir in eggs, pickle, salad dressing, green onion, salt and pepper. Mix gently and chill. Serve on lettuce if desired. Serves 4.
Chop apples into small cubes with the peeling left on. Combine the pudding mix, crushed pineapple and apple juice. Fold in Cool Whip. Add apples. Mix, then add marshmallows. Refrigerate.
Grease and flour bottom of a 15 x 10 x 1-inch jelly roll pan. Beat eggs and sugar in a large bowl on high speed until light and fluffy. Add fruit cocktail, flour, soda, salt and vanilla. Beat at medium speed until blended. Spread in pan. Sprinkle with coconut and nuts. Bake at 350° for 20 to 25 minutes. While hot, drizzle with glaze.
Place in bowl and cool shortening, boiling water, salt and sugar. Add yeast and beaten eggs. Add flour gradually. Cover and let rise until double. Knead and roll into small balls; dip balls in melted margarine. Place in angel food cake pan and let rise until double. It will take 1 1/2 sticks melted margarine. Bake at 350° for 30 to 35 minutes. You can bake 1/2 of this one day and the other half can be refrigerated and baked the next day. I don't cut it into pieces until I am ready to bake.
Pour sugar over cubed apples. Let stand 10 minutes. Melt margarine in saucepan. Pour beaten egg over mixture. Sift dry ingredients over mixture. Add nuts and raisins. Stir until moist. Pour into greased and floured loaf pan. Bake at 350° for 50 minutes.
Sift together first 6 ingredients. Add brown sugar, shortening, apple juice or cider and apples. Blend for 2 minutes. Add eggs and beat well. Stir in raisins and walnuts. Bake at 350° for 30 to 35 minutes in a 13 x 9-inch greased pan.
Saute onions until clear and set aside. Add more oil and saute meat, garlic, salt, pepper, soy sauce, Worcestershire sauce, Tabasco and paprika until meat is grey. Add water, tomato juice and onion and simmer covered for 1 hour or until meat is tender. Add Marsala wine and sour cream and simmer 5 minutes. Serve over cooked wide egg noodles.
Melt butter in large fry pan. Stir in flour. Cook for 1 to 2 minutes on low until smooth. Add 2 cups of milk gradually and stir until smooth. Add clams and simmer for 5 minutes. Put potatoes and celery in microwave bowl with clam juice. Cook for 3 minutes on High. In a large crock-pot, place potato and clam mixture. Add milk mixture. Stir. Cook on high for 2 hours. Reduce to low and cook for 2 to 3 hours.
Mix all together except 7-Up and freeze. An ice cream bucket works well. Thaw to slush before using. Add 7-Up as desired before serving.
Mix flour and shortening, then add milk to make dough. Roll out in a thin oval shape.
Assemble skewers by alternating sausage with the vegetables. Grill or broil 4 minutes on each side, if desired. Baste frequently with sauce.
Melt butter. Mix cinnamon and salt with sugar and well beaten egg and apples. Preheat oven at 400°. Cook for 15 minutes; turn temperature down to 350° and bake until golden brown, probably about 1 hour total baking.
Mix all ingredients together in order listed. Pour into lightly greased Bundt pan. Bake 1 hour at 350°. Remove from oven, cool in pan 10 minutes. Then place on rack to cool completely.
Peel potatoes if the skin is tough, otherwise just rinse and pat dry. Cut potatoes into thin slices, but not all the way through. Use a handle of a spoon to prevent the knife from cutting all the way. Put potatoes in a baking dish, fan them slightly, sprinkle with salt and drizzle with butter, sprinkle with herbs.
Combine margarine with pretzels and 5 tablespoons sugar. Spread in bottom of 9 x 12-inch pan. Put in 400° oven for 8 minutes, then cool. Mix cream cheese with 1 cup sugar. Fold in Cool Whip. Spread over cooled pretzel layer. Mix jello with 1 3/4 cups hot water. Add strawberries; stir until berries have melted and jello starts to congeal. Pour over cream cheese layer. Keep refrigerated until ready to serve.
Mix together cake mix, dry pudding, oil, sour cream, eggs and milk. Mix together pecans, brown sugar and white sugar. Add nut mixture to cake mixture. Blend together. Pour into greased and floured Bundt pan. Bake at 325° for 1 hour.
Cook macaroni. Drain and rinse in cold water. Chop onion and celery. Add parsley, salt and pepper to taste. Drain tuna. Mix all together. Add enough mayonnaise to coat macaroni. Store in refrigerator.
Alternate layers of sliced tomatoes and other ingredients in crust. The tomatoes may produce a lot of juice, so sprinkle a little cornstarch in layers if tomatoes are real ripe.
Mix flour, sugar and bacon drippings like a pie crust. Reserve 1 1/2 cups for topping. Mix eggs, cinnamon, nutmeg and mixture of soda and buttermilk. Grease and flour two 9-inch pans. Spread crust in each. Add the filling and rest of pie crust mixture over the top. Bake at 350° for 25 to 30 minutes.
Simmer the ground beef, garlic salt, parsley flakes, salt, tomatoes and tomato paste for 45 minutes. Boil the water with a pinch of salt and a few drops of cooking oil and the noodles; cook for 8 minutes.
Combine flour, baking soda and salt. Set aside. In a separate bowl beat butter and brown sugar until light and fluffy. Add peanut butter, bananas, eggs and milk. Beat well. Add flour mixture and peanut granules, mixing until combined. Spread evenly into lightly greased 18 x 26-inch bun pan. Bake at 350° about 35 minutes or until center is firm. Cool. Dust with confectioners sugar if desired.
In saucepan, combine baking chips and peanut butter. Heat over very low heat, stirring constantly, until chips are melted. Add remaining ingredients and stir until noodles are coated and peanuts are coated with chocolate mixture. Drop by rounded teaspoonfuls onto waxed paper. Chill. Makes 30 cookies.
Beat eggs; add sugar and salt and continue beating until well mixed. Gradually add Milnot, whipping cream and vanilla. Add chopped or mashed bananas. Add milk (more or less to finish filling freezer).
Coat slow cooker liner with nonstick cooking spray. Combine all the ingredients, stirring well. Pour into cooker. Place thin slices of cheese on top, if desired. Set slow cooker on low and cook 3 1/4 hours without stirring.
Mix until smooth. Pour on greased griddle surface 2/3 full. Close lid and bake about 4 minutes. Serve hot with syrup. Great for open fires!
Spread rolls on ungreased cookie sheet. Press flat, closing perforations. Bake until golden brown. Remove and cool completely. Mix the cream cheese, Ranch dressing and mayo; spread over crust. Cut and shred veggies into small pieces. Spread veggies over cheese mixture. Cut into cracker size squares.
Combine raw meat with all other ingredients. Put in crock-pot or 3-quart casserole. Cover with lid. Bake at 275° for 5 hours or on low in crock-pot all day. Let stand 5 minutes before serving.
Parboil cabbage for about 10 minutes. In a separate pot, add potatoes, onions and carrots to boiling water. Cook for 3 minutes. Add parboiled and drained cabbage to potato mixture. Add spices. Bring to boil and simmer for 45 minutes or until vegetables are tender. Then add half and half and bring back to hot heat, not boiling. Serve hot.
Mix all ingredients except pecans. Pour into shell. Place whole pecans on top. Bake at 350° for 40 minutes or more.
Bring to boil in large pan the sugar and water. Add remaining ingredients, except for ginger ale. Pour in 5 (1-quart) plastic containers. Store in freezer.
Stir all ingredients together. Press into greased pan. Chill in refrigerator for 1 hour. Cut.
Combine first 6 ingredients to make dressing. Combine last 5 minutes to make salad. Pour dressing over salad and enjoy!	Can be served as main course or side dish.
Sift dry ingredients together. Cut butter into mixture. Add buttermilk; stir together. Divide dough into size of tennis balls. Flour pastry cloth. With rolling pin, roll dough out about 1/16-inch thick. Sprinkle	sesame	seed and poppy seed. Roll over	again to set seed into dough. Grease cookie sheet or flat pan.	Place dough on sheet; bake until slightly browned. Bake at 350° for about 8 minutes, or until brown.
Mix together mayonnaise, soy sauce and curry powder. Mix together all other ingredients except pineapple and noodles with mayonnaise mixture. Spoon into nests of lettuce and garnish with pineapple and noodles.
Preheat oven to 350°. Remove the skin from the chicken. Place in a pot with enough water to cover the chicken. Boil in a medium pot until tender. Add the Veg-All and the cream of chicken soup. Mix well.
Boil potatoes and slice 1/4-inch thick. Slice onions 1/4-inch thick. Layer 1/2 of the potatoes, onions and tomatoes. Sprinkle with 1/2 each of salt, thyme and rosemary. Repeat layers and seasonings. Drizzle with oil, cover and bake 35 to 40 minutes at 425°. Sprinkle with parsley before serving. Serves 8. Each 3/4 cup serving contains 105 calories.
Drain the canned beans if they have excess juice. Mix all ingredients together and pour into a greased quart and half casserole dish. Place the diced bacon strips on top. Bake in a 350° oven for 40 minutes. Serves 8.
Mix together first 4 ingredients. Fold in chopped artichoke hearts. Pour into a small souffle dish. Bake at 350° until hot and bubbly, about 20 minutes. Serve with crackers.
Layer in greased casserole dish. Sprinkle with salt and pepper after each item. Place pepper rings on top and bake at 350° for 2 hours.
Top with oleo. Add milk, coconut and chopped nuts; stir and pour over slightly cooled cake. Broil until coconut is toasted.
Mix brownie mix according to package directions. Line 18 muffin cups with papers (silver works best). Divide brownie mix evenly among the cups (about 2/3 full). Press an unwrapped peanut butter cup into center of each cup. Bake according to package directions.
Drain pineapple; reserve juice. Take 1/2 cup juice and stir in cornstarch. Boil until thick; cool. Mix milk and sour cream. Beat in pudding. Fold in Cool Whip, drained pineapple, orange peel, nutmeg and extract. Pour into crust. Chill. Sprinkle with remaining pineapple. Smooth glaze on top.