HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Melt 1 tablespoon butter and brush on cut surfaces of squash. Place cut side down in a large baking dish without crowding. Add enough water to cover bottom of pan. Bake 30 minutes. In a medium skillet, melt remaining butter over medium heat. Saute remaining ingredients 5 minutes only stirring frequently. Spoon vegetables into squash halves. Bake 20 to 25 minutes or until squash is tender. Serve 4.
Cook macaroni in boiling, salted water until barely done. Drain and set aside. In large skillet, saute chopped onion in 3 tablespoons butter. Add the tomatoes with liquid, oregano, salt and pepper to taste. Cook over medium heat about 10 minutes, breaking up tomatoes. Add cooked macaroni, sour cream and Cheddar. Mix well. Pour into baking dish and top with 2 tablespoons butter and Parmesan cheese. Bake in preheated 350° oven for 25 minutes.
Blend milk and flour in saucepan. Cook slowly to thick paste, stirring constantly. Cool to lukewarm. Cream shortening, granulated sugar and salt. Add the paste by spoonfuls, then beat until smooth and fluffy. Fold in vanilla. Add confectioners sugar 1/2 cup at a time, beating long and well. (Don't try this without an electric beater.) Weather conditions affect the amount of sugar to bring this frosting to a peak of perfection, so after the first 1 1/2 cups, cut through mixture with a knife to test consistency. Add rest of sugar as needed, beating, beating, beating.
Spray pan or lightly grease. Spread 1 package of rolls in pan; press to edges. Mix other ingredients together until smooth; pour over first layer. Put second package of rolls on top. Bake until light golden brown at 375° for 12 to 15 minutes.
Brown meat in large saucepan; drain. Add remaining ingredients. Simmer, uncovered, 10 minutes. Top with shredded Cheddar cheese and sliced green onions, if desired. Serve with tortilla chips or warm bread.
Mix and bake cake mix according to package instructions. When cooled, break into pieces into large bowl. Prepare pudding according to directions. Add Kahlua. Pour over cake. Top with Cool Whip and then the Heath bar, crushed.
In a skillet, melt butter, add cubed apples and cook until tender. Add brown and white sugar. Stir and cook until sugar is melted. Stir in cinnamon, catsup and molasses. (Sometimes I use maple syrup.) Add beans and mix well. Pour mixture into a 2-quart casserole. Bake in a 400° oven for about one hour.
Melt white chocolate in hot water; allow to cool. Cream butter and sugar together	until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add melted white chocolate and vanilla. Sift flour and baking soda together; add alternately with buttermilk to creamed mixture. Gently fold in stiffly beaten egg whites.	Pour in 3 greased and floured 9-inch layer cake pans. Bake at 350° for 30 to 35 minutes. Cool.
Cream butter and 2 cups sugar; beat in eggs. Fold in sour cream and vanilla. Blend in flour, baking soda and salt. In separate bowl, mix 4 teaspoons sugar, cinnamon and nuts. Place 1/3 batter in greased pan. Sprinkle mixture over batter. Add remaining batter; sprinkle mixture over top of batter. Bake at 350° for 1 hour.
Combine all except muffins. Spread on muffin halves. Cut halves into 6 wedges. Heat under broiler until bubbly. Serve warm.
Scrub 1 potato per person. Dice with peeling on. Rinse twice in cold water. Boil in salted water until potatoes are tender. Set pot off heat and add a small amount of vinegar and sugar. Stir and let sit awhile. Drain thoroughly. Add celery seed and bacon bits. Lightly sprinkle with garlic powder. Dot with pickle relish and brown mustard. Blend together without mashing potatoes. Add just enough mayonnaise to hold potatoes together.
Mix all ingredients but chips with mixer. Stir in chips. Bake in greased and floured Bundt pan for 45 minutes at 350°. Store in refrigerator.
Layer in oblong dish: 1/2 package crumbled tortillas in bottom of dish, then layer the hamburger and onion mixture, next layer green chilies and Cheddar cheese, then layer remaining tortillas. Mix the soups and milk together and pour over all. Cover with foil to bake at 350° for 1 hour.
Mix all ingredients well and bake in a 9 x 11 baking dish at 350° for 30 minutes.
In large frying pan, cook chicken on high in olive oil, adding soy sauce during browning process to keep from sticking. Add wine and stir in onions, pepper, and garlic salt. Continue to add soy sauce as needed for liquid. Cook on medium high for about 2 minutes.	Add mushrooms, water chestnuts, and bell pepper. Cook on medium high for about 4 minutes. Add frozen vegetables over top of chicken mixture. Allow vegetables to steam until desired tenderness; 1/4 cup water may be added before vegetables if there is not enough moisture to create steam. Can be served over rice or with Chinese noodles. Serves 4-6.
Cook together chicken, onion and celery, until chicken is tender. Cool slightly. Take chicken from bones and cut into pieces. Mix with sour cream, chicken soup and MBT. Put into baking dish. Crush crackers and pour over chicken mixture. Sprinkle poppy seed over crackers. Drizzle melted margarine over all. Bake 30 minutes at 350°.
Slice cake in thin slices; place in cake pan. Slice strawberries and spread over cake; sprinkle sugar over strawberries. Mix jello and pour over cake. Chill until jello is set.
Place beans on bottom of baking dish; top with almonds, sour cream and grated cheese. Microwave for 1 to 2 minutes. Serve with chips of your choice.
Mix eggs and milk. Layer bread, cooked sausage and cheese. Pour egg and milk mixture over it and set in refrigerator overnight. Next morning, add 1 can cream of mushroom soup and 1/2 cup milk blended and pour over everything. Cook 1 1/2 hours at 350°.
Mix together; pour 1/2 batter into a greased, long pan. Mix 1 cup brown sugar and 3 tablespoons cinnamon; sprinkle cinnamon mixture over cake and swirl with a knife. Pour rest of batter on top and make more cinnamon. Sprinkle on top. Bake at 300° for 40 minutes.
Toss apples, pecans, sugar and cinnamon. Alternate layers of apple mixture and yams in a 1 1/2-quart casserole. Dot with margarine. Cover. Bake at 350° for 35 to 40 minutes. Top with marshmallows. Broil until lightly browned. Yields 6 to 8 servings.
Chop basil (must be sharp knife so you do not bruise herb). (If bruised, will turn salad black.) Pat dry. Cook spaghetti; drain. Do not rinse. Remove seeds from tomatoes and drain very well. Mix lime juice, salt, sugar and pepper and taste to your liking. Right before serving, use a big bowl, add pasta, tomatoes, tuna or chicken, basil, onion and lime juice. Mix. Serve at room temperature.
Combine sugar and water in saucepan; heat and stir until sugar is dissolved. Bring to a boil and continue cooking for 5 minutes without stirring. Cool, then place in refrigerator to chill. When ready to use, add juices and ginger ale; mix thoroughly and pour over ice in punch bowl.
In a shallow bowl, beat egg; add orange juice. In another bowl, combine stuffing mix, paprika, orange peel and salt. Dip chicken into egg mixture, then into crumbs, turning to coat well. Pour butter into 13 x 9 x 2-inch baking dish. Place chicken in baking dish, turning once to butter both sides. Bake, uncovered, at 375° for 45 minutes or until the chicken is tender and juices run clear. Garnish with orange slices if desired.
Sift flour, salt and soda; set aside. Cream butter, sugar and eggs; beat until light and fluffy. Add buttermilk, vanilla and flour mixture. Mix well. Stir in nuts and fruit. Drop by teaspoons onto lightly greased cookie sheet. Bake at 350° until golden. Store airtight. Can be frozen.
Saute onion in 2 tablespoons margarine. Add next 6 ingredients and bring to a boil. Cover, reduce heat and simmer 20 minutes or until vegetables are tender. Melt 1/4 cup margarine in heavy pan over low heat. Add flour and cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in cheese, paprika and pepper. Stir over heat until cheese is melted, then stir cheese mixture into vegetable mixture. Yields 8 cups.
Mix all in one bowl, dry ingredients first. Bake at 350° for 1 hour. I double this recipe because the can of pumpkin has 2 cups. It makes 4 small loaves.
In frying pan, brown ground chuck and pork sausage and drain off all grease. Put meat back into frying pan over medium heat and add cheese. Stir until all is mixed and cheese is melted. Using a tablespoon, put a spoonful on top of each rye. Put each on a cookie sheet. Bake at 350° until top and bottom of rye are slightly toasted. Serve hot.
Pour coffee over the cocoa. Add soda to milk. Mix together and bake in layers or in sheet pan at 350°.
Mix together first 5 ingredients. Pinch up pieces big enough for meatballs and roll between hands. (If mixture starts sticking to hands, wet them with water.) Place in 4-quart pressure cooker.
Melt butter in skillet over medium heat. Add chicken and cook 10 minutes. Turn chicken; add mushrooms and shallots. Sprinkle with salt and pepper; cook 10 minutes or until tender. Transfer chicken to platter.
Line a cookie sheet with foil. Top with crackers, side by side, in a single layer. In microwave, melt oleo. Stir in sugar and cook 1 minute in microwave on High. Stir and drizzle over crackers. Sprinkle with chocolate chips. Bake at 350° for 8 to 10 minutes. Cool on cookie sheet on rack. Store in an airtight container 1 week or freezer for 1 month. Makes 36.
Cut off tips of corn kernels into a bowl. Scrape milk and remaining pulp from cob with a knife. Set aside. Combine oil and butter in a large skillet over medium heat until butter melts. Add corn, tomatoes and remaining ingredients and cook, stirring constantly, 5 minutes. Reduce heat; cover and cook 20 minutes, stirring occasionally. Makes 8 servings.
Cream butter, shortening and sugar together. Beat in eggs, 1 at a time. Sift flour, baking powder and salt together and add to creamed mixture alternately with milk. Stir in vanilla. Place in greased and floured tube pan. Bake at 300° for 1 1/2 hours.
Preheat oven to 350°. In small bowl, combine milk, eggs, flour, pepper and nutmeg. Mix well. Set aside. Alternately layer onion, broccoli, cheese and shrimp in pie shell. Pour egg mixture over layers. Place pie on cookie sheet and bake 50 to 60 minutes. Let stand 10 minutes before cutting. Serves 4 to 6.
Cook potatoes until just tender. Bring a large pan of water with a pinch of salt to a boil. Coarsely mash potatoes and grate 1 large onion into the potatoes. Add 1 egg, pinch of salt, parsley and mix with a fork and add flour until stiff.
Mix peanut butter, crumbs, sugar and butter. Press into a 9 x 13-inch buttered pan. Melt chips and wax together; pour over peanut butter mixture. Refrigerate 10 minutes. Cut into squares.
Turn oven to 375°. Place fish in a 13 x 9 x 2-inch baking dish; pour soup over fish. Bake 20 minutes. Sprinkle remaining ingredients over fish. Bake 15 minutes longer or until fish flakes easily with a fork. Serves 6.
Boil and drain noodles. Drain and flake tuna with a fork. Mix all ingredients (save some cheese for the top). Pout in a 2-quart dish. Bake at 325° for 15 to 20 minutes. Top with a little cheese just before you remove it from the oven.
Take broccoli spear, wrap piece of cheese around it. Wrap ham around cheese and secure with a toothpick. Do this with all 8 slices. Mix mushroom soup and sour cream with mustard. Pour over ham, cheese and broccoli roll-ups. Bake uncovered for 25 minutes at 350°.
Parboil yams 15 minutes. Peel and slice lengthwise. Arrange in a buttered baking dish. Pour sugar over surface, dot with butter and cover with orange juice. Bake at 350° for 20 minutes or until sugar melts and yams are lightly browned.
Preheat oven to 350°. Sift together flour, sugar, baking soda, cloves, cinnamon, nutmeg, salt and baking powder. Combine pumpkin, oil and eggs and add pumpkin mixture to dry ingredients, stirring just until moistened. Mixture should be lumpy. Do not overmix as this will cause bread to be coarse and tough. Pour batter into two greased 9 x 5-inch loaf pans. Bake for 50 to 60 minutes or until toothpick put in center of loaf comes out clean. Cool in pans 10 minutes. Remove and cool completely on racks. When cool, wrap each loaf and store at room temperature.
Break up bread in 1 1/2-quart casserole. Add next 5 ingredients. Dot with margarine. Bake at 350° for 45 minutes. Especially good served hot as side dish with pork.
Mix all ingredients together, pour into shallow greased baking dish. Bake at 350° for about one hour. Serves 4 to 5.
Mix well and pour in a greased dish and bake at 350° for 1 hour.
Chop onions coarsely. Melt fat in heavy kettle; toss in onion and hamburger. Cook over high fire until meat is brown. Stir in tomatoes, salt and pepper. Cover and cook slowly 20 minutes. Shred cabbage. Pare and chop apple fine. Stir cabbage, apple, lemon juice and sugar in with hamburger. Cover and cook gently for about 40 minutes. Serves 6 generously.
Preheat oven to 350°.	In bowl, combine muffin mix and cheese. Prepare according to package directions; set aside. In saucepan, stir remaining ingredients until blended. Heat through. Spoon muffin mixture into greased 2-quart casserole. Spoon hot soup mixture over muffin mixture to within 1/2-inch of edge. Bake 25 minutes or until bread is golden.	Garnish with additional	cheese, green onions and sliced cherry tomatoes.
Mix first 4 ingredients. Place in refrigerator until chilled enough to form a ball. Roll ball in nuts and parsley. Refrigerate 1 hour before serving. Can be made ahead of time and frozen.
In a large bowl, combine all ingredients, except blueberries. Mix until well blended. Beat at medium speed for 2 minutes. Stir in blueberries. (If batter seems too thick, you can slowly add more milk until muffin consistency.) Fill greased (or use paper) muffin cups 2/3 full. Bake at 350° for 25 to 30 minutes. Makes 18 muffins.
Mix together. Put in a 13 x 9-inch baking dish (glass). Bake at 350° for 40 minutes. I baked it at 300° for 1 hour and it was better.
Combine first 5 ingredients. Form into meatballs, using a rounded tablespoonful for each. Brown well in shortening. Drain excess fat. Sprinkle flour over meatballs; stir gently to coat meatballs.
Mix flour, brown sugar, baking powder, salt and cinnamon. Beat together egg, butter and milk and add all at once to flour mixture and stir. Stir in blueberries. Spoon into greased 2 3/4-inch muffin cups and sprinkle with sugar. Bake at 425° for 20 to 25 minutes. Makes 12 muffins.
Mix all ingredients. Place in greased casserole. Sprinkle top with 1 small package Fritos, crumbled. Bake at 350° for 30 to 40 minutes.
Cook noodles until tender. Add milk to cream of mushroom soup over low heat, then the cheese until melted, then add rest of ingredients and mix well and pour into a well-greased casserole. Cover with cereal flakes or potato chips and put bits of butter on top of flakes and bake in a 350° oven for 30 minutes (covered).
Cook and stir until the sugar dissolves, then add pecans. Boil for 3 to 5 minutes, until soft ball forms when dropped in cold water. Beat until thick and still shiny. Quickly drop by the teaspoon on waxed paper.
Mix the cream and marshmallows. Let set in refrigerator for 1 hour, then add other ingredients.
Mix together all ingredients except the crabmeat. Melt in double boiler or microwave. When	thoroughly mixed, add crabmeat and bake at 350° for 45 minutes.
Drain peas; add onion, pickle, eggs, mayonnaise, salt and pepper. Serve chilled on lettuce leaf with slice of egg on top.
Empty 1 can beans into 1 1/2-quart casserole. Combine brown sugar and mustard; sprinkle 1/2 over beans. Top with the other can of beans and sprinkle with remaining brown sugar mixture, chopped bacon and catsup. Bake, uncovered, at 325° for 2 1/2 hours.
Measure flour; add sugar and baking powder and stir well. Cream cheese and butter. Add blended dry ingredients. Mix well. Divide in half. Press half of mixture into ungreased 8-inch square pan. Spread with apple jelly. Sprinkle remaining mixture on top. Bake at 350° for 30 minutes. Cool and cut into squares.
Combine dry ingredients. Combine wet ingredients. Fold quickly wet and dry together, just until flour is moistened. Spoon into greased muffin tin. Bake at 400° for about 20 minutes.
Put sugar and flour in mixing bowl. Bring to a boil the oil, oleo, water and 4 tablespoons cocoa. Pour while hot over sugar and flour. Mix well.
Add water to juice concentrate according to directions on cans. Chill and pour over sherbet just before serving. Serves 50 punch cup size servings.
Mix crab meat, cream cheese and horseradish. Put in small baking dish. Sprinkle with paprika. Bake 10 minutes at 350°. Serve with corn chips.
Soften the butter. Add flour and powdered sugar. Add nuts. Work the dough with your hands. Form a ball of 1/2 dollar size. Squeeze in fingers to indent. Bake at 300° until light brown on ungreased cookie sheet. Sprinkle with powdered sugar when cool.
Combine all ingredients in a large saucepan. Simmer for 20 minutes. Garnish punch with floating orange slices, decorated with cloves.
Combine in a casserole and bake at 350° for 1 hour. Salt and pepper to taste.
Mix ingredients together. Place in loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Bring fresh peas to boil; drain off water. Put seasoned salt and water in peas; boil for 1 hour.
Mix eggs sugar and butter. Add in flour, soda, and salt. Mix in fruit and nuts. Bake in iron skillet at 250° for about 2 hours.
Heat oven to 400°. Grease 12 muffin pan cups. Prepare muffin mix according to package directions, adding the ham with dry ingredients and the maple extract with liquid ingredients. Spoon batter into prepared muffin pan cups. Bake 15 minutes or until golden brown.
Brown ground beef; drain. Add onion and garlic to beef; cook until onion is soft and clear. Season with salt and pepper to taste. Combine enchilada and tomato sauces into a bowl; drain corn and add to sauces. Wipe inside of crock-pot with oil. Place 1 tortilla in the bottom of the crock-pot. Make 4 layers, using 1/4 of each ingredient in this order: ground beef mixture, chili beans, corn, sauces, cheese and tortilla. End with a cheese topping. Cover crock-pot and cook on low for 5 to 7 hours.
Set sausage at room temperature 2 to 3 hours. Mix all ingredients together in bowl. Shape into balls. Bake on ungreased cookie sheet at 350° for 5 to 10 minutes or until golden brown.
Mix green beans with soup and milk with 3/4 can of onions. Pour into a 2-quart baking dish. Sprinkle remaining onions on top. Bake at 350° for 30 to 45 minutes.
Dissolve gelatin in boiling water. Stir in pineapple with juice and sugar. Let cool. (You may put into freezer for a short time until it starts to gel.) Fold in remaining ingredients. Spoon into a 9-inch square pan. Refrigerate until firm.
Mix dry ingredients, then add to eggs, milk, oil, corn, cheese, onion and jalapeno peppers. Mix well and bake at 375° for 45 minutes to 1 hour until brown and firm in the center.
Mix all ingredients. Dry fish and dip in batter, then in cornmeal and fry.
Grind cranberries through food grinder, using coarse blade. Combine ground cranberries and sugar; set aside. Dissolve gelatin in boiling water. Drain pineapple, reserving syrup; add enough water to reserved syrup to make 1 cup. Add syrup mixture to dissolved gelatin; chill until partially set. Fold ground cranberry mixture, crushed pineapple, chopped celery and chopped walnuts into partially set gelatin. Pour into 5-cup mold. Chill until firm. Unmold to serve. Makes 6 to 8 servings. Great with turkey at Thanksgiving!
Mix starch with sugar. Add milk and other ingredients. Cook until thick. Let cool, then pour over bananas and wafers.
Combine all ingredients, except hamburger buns, in a large pot or slow cooker. Simmer on top of stove for 3 hours or in slow cooker on high for 8 hours. Makes filling for 12 sandwiches.
Combine everything except flour in a bowl; mix well. Roll the meat into little balls and dredge with flour. In a skillet, brown the meat balls in oil. Remove meat. Retain 2 tablespoons drippings. Add flour, stirring constantly until brown. Add milk and water, stirring until gravy thickens. Return meat to pan and simmer slowly until meat is heated.
Pre-heat oven to 350°. Get 13 X 9 cake pan and fill the bottom with pie filling. Then put the yellow cake mix on top of the pie filling. Melt the butter and pour it on top of the cake mix. Spread evenly. Put in oven and bake for 20 to 30 minutes.
Using a double boiler, melt morsels and blend with peanut butter. Pour over cornflakes and stir well. Drop onto cookie sheet and stick in refrigerator until firm.
Blend first four items to smooth paste and stir in oysters and their liquor. (Flour is one secret of stew's perfection.) Simmer oysters over very low heat until edges curl. Pour into scalded milk by pouring into bowl of spoon to prevent splashing. Remove pan from heat; cover and let stand 15 minutes. (This improves flavor.) Have tureen and soup bowls hot; add pats of butter or margarine. Reheat stew briefly until hot and serve. Serves 4.
Mix in blender Bisquick, milk, eggs, salt and pepper. Pour into a 9 x 13-inch greased pan. Add cooked bacon that is cut into small pieces. Ham may be used instead of bacon if desired. If you are a broccoli fan, this is also a tasty addition. Cook in 400° oven for approximately 30 minutes.
Cook macaroni until tender and drain. Mix macaroni and all other ingredients in a large bowl. Mix well.
Bake cake as directed in two layers. Cool. Cut each layer into 2 layers.
Mix all ingredients well. Place in heavily greased loaf pan. Bake at 350° for 45-60 minutes. Makes 2 or 3 breads.
Bring chicken broth to boiling point, then lower heat. To well beaten eggs, add lemon juice. Dilute egg and lemon juice mixture with a little hot soup, stirring constantly. Add rest of egg-lemon mixture to broth, stirring constantly. Bring broth to a boil; remove from heat and let stand. Salt to taste.
Put cucumbers in refrigerator hydrator with gallon of cold water and salt. Let sit one week. Cut board to fit hydrator to hold pickles down. Pour off water, cover with boiling water and let stand overnight; drain. Cut in slices. Cover with boiling water, alum and horseradish. Let stand overnight; drain. Cover with boiling water and same horseradish root. Let stand overnight again. Bring to boil remaining ingredients and pour over pickles. Repeat for 5 mornings. On 5th morning put in heated jars and fill with boiling liquid, then seal.
Sift flour, cocoa and salt together 3 times. Cream shortening and sugar together. Then add eggs and mix well. Add flour mixture alternately with buttermilk. Add red food coloring and vanilla. Mix well. Fold in soda dissolved in vinegar. Beat well. Pour into two greased and floured 9-inch layer cake pans. Bake at 350° for 30 to 35 minutes.
Mix all ingredients and shape into patties. Broil on grill. Serve with Yogurt Dressing.
Heat oven to 325 degrees, grease casserole dish. Mix all together put in casserole dish, put noodles on top bake uncovered for 30 minutes.
Mix ingredients well, except raisins. Then add raisins and mix well. Roll in small balls. Keeps week refrigerated.
Combine all ingredients. Mix well. Pour into a quart casserole dish. Cover and bake in a 350° oven for 25 minutes.
Mix together and spread in pan. Top with lettuce, tomato, green onion, chopped olives and cheese. Serve with chips.
Mix cake mix, eggs, oil and 2/3 cup Mandarin juice. Fold in oranges and put in 9 x 13-inch pan. Cook 25 to 30 minutes at 350°. Cool 2 hours before icing.
Mix all dry ingredients. Punch 3 holes. Pour vanilla, vinegar, oil and 1 cup water into holes and mix. Blend in second cup of water. Grease and flour 9 x 13-inch pan. Bake at 350° for 30 minutes.
Blend together all ingredients. Drop by spoonfuls onto buttered baking sheet. Bake at 350° for 12 minutes.
Heat milk, butter and sugar and cool to warm. Add eggs and 2 cups flour to milk mixture. Beat until smooth (12 minutes). Gradually add remaining flour, a little at a time.