HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook squash and onion in boiling water for 5 minutes. Drain. In a mixing bowl, combine soup and sour cream. Stir in carrots. Fold in squash and onion. Combine stuffing mix and butter and spread in bottom of 12 x 7 1/2 x 2-inch baking dish. Spoon vegetables on top. Sprinkle remaining stuffing over vegetables. Bake at 350° for 25 to 30 minutes. Serves 6 to 8.
Brown chops in skillet. Sprinkle with salt. Set aside. Combine soup, milk, sour cream, pepper and salt. Stir in potatoes, 1/2 cup cheese and 1/2 cup fried onions. Spoon mixture into 9 x 13-inch dish. Arrange chops over potatoes. Bake covered at 350° for 40 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes.
Cut squash into chunks and boil until tender; drain. Saute stuffing in margarine; set aside. Combine chicken soup, sour cream, water chestnuts, onion, pimento and squash.	Using an 8-inch square Pyrex, put half of crumb	mixture on the bottom, then all of squash mixture and top with other half of crumb mixture. Bake at 350° for 30 minutes.
In large mixing bowl, combine pumpkin, sugar, cinnamon and salt with electric mixer; add beaten eggs. Sift in flour while mixing. Pour equally into 2 raw pie shells. Bake at 400° for 15 minutes, then 350° for 45 minutes or until toothpick comes out clean.
Brown ground beef; season to taste. In separate bowl, mix soup, chopped chilies, onions and milk. In 1 1/2-quart casserole, layer uncooked tortillas, browned beef, grated cheese and soup mixture until all is used. Top with grated cheese. Bake at 350° about 25 minutes or until bubbly.
In a 1 1/2-quart casserole, stir together syrup, sugar, salt and peanuts. Microwave on High for 4 minutes. Stir and cook 4 minutes more. Add butter and vanilla to syrup mixture, blending well. Microwave 1 minute more on High. Remove and add baking soda; gently stir until light and foamy. Pour into a sheet of aluminum foil. Let cool 1 hour. Break into pieces.
Mix egg, peanut butter, sugar and vanilla. Add anything else you want (chocolate chips, coconut, nuts, raisins). Bake at 300° for 20 minutes.
Dip in beaten egg. Dip in milk and cracker crumbs. Coat well. Brown in butter. Place in casserole dish. Pour grease (butter) over meat. Bake 1/2 hour at 350°.
Brown sausage; cook noodles. Place layer of sauerkraut in bottom of Dutch oven, then layer of noodles, followed with layer of sausage. Sprinkle with paprika. Cook 1 hour over low heat. Yields 4 servings.
Mix dry ingredients well. Stir in liquids well. Let get real cold and serve. (Good for diabetics.)
Mix together; roll in small balls. Place on cookie sheet and bake in preheated oven at 350° for 15 to 20 minutes, or until light brown.
Do not cook macaroni; mix it with rest of ingredients and refrigerate overnight. Let stand at room temperature for 1 hour before baking. Cook at 350° for 1 1/2 hours in 9 x 13-inch casserole or any casserole dish of equal capacity.
Spread over top of baked crust. Bake 20 minutes at 350°. Cool.
Add green pepper, garlic, onion, celery and oatmeal to ground chuck. Work in eggs, milk, 1/4 can cream of mushroom soup, salt and pepper. Shape and put in loaf pan. Mix remaining soup, ketchup and Worcestershire sauce and spread on top of loaf. Bake at 350° for approximately 1 hour and 15 minutes. Serves 8.
Cook onion and garlic in hot oil until tender but not brown. Crush or blend can tomatoes. Stir in the tomatoes and next 8 ingredients. Mix well. Simmer uncovered, stirring occasionally for 30 minutes. Remove bay leaves. Makes 4 quarts. Serve over pasta.
Break 1 loaf into 12 pieces; place in greased 9 x 13-inch pan. Mix remaining ingredients; pour over dough. Break second loaf into pieces and place on top. Let rise for 1 1/2 hours. Bake at 350° for 30 minutes. Lightly grease top of loaf and turn onto plate.
Simmer all ingredients 1/2 hour; add rice. Continue to simmer until rice is covered. Arrange on tray or Lazy Susan: fresh chopped tomatoes, onions, avocado, lettuce and 2 cups grated Longhorn cheese. Slightly crumble Fritos on plate. Top with ground beef combo and favorite other toppings. Top with lettuce, cheese and salsa.
Saut first 3 ingredients in 1 teaspoon hot vegetable oil in a large skillet over medium-high heat 10 minutes or until liquid is evaporated; cool. Stir together soy sauce and next 5 ingredients. Make a 1-inch deep cut lengthwise down top of tenderloin. Spoon mushroom mixture into cut. Tie tenderloin with cotton string at 1-inch intervals. Place in large shallow dish. Pour soy sauce mixture over top of tenderloin; cover and chill 2 to 8 hours, turning occasionally. Remove tenderloin from marinade, reserving marinade. Place tenderloin on a lightly greased rack in a roasting pan. Add 1 cup water to roasting pan. Bring reserved marinade to a boil in a small saucepan over medium-high heat. Boil 1 minute. Bake tenderloin at 425° for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 145° (medium-rare) to 160° (medium), basting occasionally with reserved marinade and covering with aluminum foil the last 30 minutes. Let stand 10 minutes before slicing. Yields 10 to 12 servings.
Place the lemonade, strawberries, sugar and rum in a blender. Fill the blender with ice cubes. Blend until mixture is smooth. Pour daiquiris into glass; garnish each serving with a fresh, ripe strawberry. Serves 6.
Mix first 3 ingredients in blender. Add remaining ingredients. Roll into small balls and fry. Put in spaghetti sauce and serve.
Sprinkle cracker crumbs into bottom of a 9 x 11-inch container. Whip chilled milk. Add sugar and ReaLemon. Dissolve Jell-O in hot water and let cool. Whip cooled Jell-O into whipped milk. Pour mixture over crumbs. Sprinkle more crumbs on top. Refrigerate.
Combine all ingredients except bay leaves and catsup; stir well. Shape into a loaf and place in a 9 x 5 x 3-inch two-piece loaf pan with drain holes in the bottom. Arrange bay leaves on top. Bake at 350° for 1 hour and 20 to 25 minutes or until done. Remove from pan and discard bay leaves; spread catsup over meat loaf.
Mix dry ingredients together. Mix wet together, then combine with dry. Cover and store in refrigerator overnight. Bake at 350° for 15 to 20 minutes. Keeps up to 6 weeks in refrigerator covered tightly. I use a Tupperware container in the refrigerator to keep some already baked and then put them in the microwave for 30 seconds on High to heat up for breakfast.
In hot oil, brown turkey. Add onions, peppers, tomato sauce, kidney beans, chili powder and salt. Bring to a boil. Reduce heat. Cook slowly over a low heat for one hour. Serve with hot Italian bread.
By hand, mix flour, sugar, salt and cinnamon. Add Wesson oil, eggs, flavorings and pineapple. Add nuts and chopped bananas last. Bake in greased and floured tube pan at 350° until done, about 1 hour and 20 minutes.
Grate cabbage. Add salt and let stand for 1 hour. Squeeze juice out. Add carrot, pepper and onion. Make a syrup of vinegar, water and sugar. Add mustard and celery seed. Boil 1 minute. Pour over cabbage and mix well. Put in containers and freeze. This slaw can be refrozen several times. Do not use blender.
Combine cereal and water (let stand until water is absorbed). Blend eggs and sugar. Add syrup, butter, vanilla and salt; mix in cereal. Pour into pie shell and bake at 350° for 50 minutes or until filling is puffed up across top of pie.
Add soup mix to sour cream; let stand 2 hours. Place chicken in a roasting pan. Pour sherry, water, salt, parsley flakes, pepper, basil and curry over chicken. Cover tightly and bake at 300° for 1 1/2 to 2 hours (less if boneless breasts). Remove chicken. Cool. Strain liquid and reduce to 1 1/2 cups. Add soup and let simmer. Remove from heat and slowly add to sour cream. Cook rice as package directs. Cut and pull chicken into bite size hunks; add to wild rice. Butter a large casserole. Put in rice and chicken. Pour sauce over; mix well but lightly. Heat at 300° for 30 minutes or until bubbly. If you make it beforehand, remove from refrigerator 1 1/2 hours before cooking.
Butter 15 x 10-inch jelly roll pan. In large saucepan, over low heat, melt chocolate chips and butterscotch chips, stirring constantly. Remove from heat. Stir in peanut butter. Mix well. Spread half of mixture in pan. Refrigerate. Stir peanuts into remaining mixture. Set aside.
Combine raisins, sugar, water, cinnamon and salt in saucepan. Let simmer for 15 minutes until raisins are plump.
Combine chopped orange slices, milk, coconut, pecans, vanilla and salt; mix well. Bake in long dish until bubbly at 300°. Then stir in confectioners sugar. Drop by spoonfuls onto waxed paper until firm.
In 2-quart casserole, layer cucumbers and onions. Sprinkle with salt. Repeat layers and salt. Cover tightly and drain off liquid every hour for 3 hours. Combine water, vinegar and sugar. Cover vegetables with this mixture and cover tightly. Refrigerate overnight.
Rinse chicken; pat dry. Cut off and discard wing tips. Cut each wing at joint to make 2 sections. Place the wing pieces in a single layer in a 13 x 9 x 2-inch baking pan. Bake in a 375° oven for 20 minutes. Drain fat from baking pan.
In a medium bowl, combine egg, chips, green pepper, chili powder, salt and pepper. Add chicken; mix well. Shape into four 3/4-inch thick patties. Grill on an uncovered grill. Place patties directly over medium-hot coals; cook 15 to 18 minutes or until no longer pink, turning once. Top each patty with avocado slices and cheese. Grill 1 to 2 minutes more or until cheese is melted. To serve, place 1 lettuce leaf on bottom half of bun. Top with cooked patty and salsa.
Dissolve jello in boiling water; stir in cold water. Add juice and sugar. Stir until all sugar is dissolved. Pour into ice cream pail and freeze. Remove from freezer 2 hours before serving.
Cut each strip of bacon (cross). Wrap each half around 1 piece of liver, chestnut and scallion. Place in a small shallow pan. Combine soy sauce, ginger, turmeric, garlic and curry powder. Pour over contents in pan. Cover and refrigerate for 2 hours. Arrange on rack in broiler pan. Place under a preheated hot broiler for 7 to 10 minutes. Keep turning.
Combine all ingredients. Drop by spoonful into hot grease. Drain on paper towel.
Dissolve Jell-O in boiling water and frozen strawberries; stir until strawberries are thawed and mixture begins to thicken. Add pineapple and bananas to cooled mixture; mix thoroughly. Pour 1/2 into oblong pan. Refrigerate until set, the spread with sour cream. Pour other half of Jell-O mixture on top; return to refrigerator to set until firm.
The intrigue starts with the flavors; a subtle snap of peppermint swirled with chocolate. More intrigue in the minty chocolate glaze. Be ready to share the recipe.
Combine in a kettle and cook until carrots and macaroni are done. (I also add some onion.)
Place chicken in a Dutch oven. Add salt and water to cover. Bring to a boil. Cover, reduce heat and simmer 40 minutes or until tender. Remove chicken and let cool slightly. Bone chicken; dice and set aside.
Brown meat and drain. Add salt and pepper, green pepper and onion. Cook about 25 minutes. Add tomato sauce and tomatoes. Pour in baking dish and top with cooked macaroni. Place several slices of cheese on top. Bake 15 minutes in a 350° oven.
Brown meat and half of the onion. Drain. Set aside. Heat soup, sour cream, green chilies and remainder of onion thoroughly. Warm tortillas.
Saute onion in butter over medium heat until clear. Add zucchini and saute for 10 minutes. Add tomatoes. Saute for 10 more minutes or until zucchini is soft. Season with salt and pepper. Add grated cheese. Place in casserole dish. Bake at 325° for 15 to 20 minutes. (It can be reheated.)
In a bowl, beat egg; add 1/3 c. cream, bread crumbs, onion and 1 tsp. salt. Add beef; mix well. Shape into 1/2 in. balls. In a dutch oven or soup kettle, brown meatballs in butter, half at a time. Remove from pan; set aside. Drain fat. To pan, add flour, bouillon, pepper, garlic salt and remaining salt; stir until smooth. Gradually stir in water and bring to a boil, stirring often. Add potatoes and meat balls. Reduce heat; cover and simmer for 25 minutes or until the potatoes are tender. Stir in the peas and remaining cream; heat through.
Preheat the oven to 350 degrees. Grease and lightly flour two 9-inch cake pans. Combine the butter, sugar, and melted chocolate in a large mixing bowl. Beat until well mixed. Add the eggs one at a time, beating well after each addition. Add vanilla. Mix well. In medium bowl, combine the flour, salt, and baking soda. Stir to mix. Add to the creamed mixture alternately with the buttermilk, starting and ending with the flour mixture. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in center of layers comes out clean. Remove from pans immediately and cool on a rack.
Drain fruit, reserving 6 tablespoons of juice. Combine sugar and flour. Stir in reserved juice. Add butter, cheese and pineapple. Pour into casserole dish. Bake at 350° for 20 minutes. Add Ritz crackers on top and reduce oven to 250°. Bake 20 to 30 minutes.
Mix pudding with pineapple. Add sour cream; mix well. Pour into crust. Add Cool Whip to top and chill. Sprinkle crushed nuts on top.
Beat cream cheese and butter at medium speed with electric mixer 2 minutes or until creamy. Gradually add flour, beating at a low speed just until blended. Spoon dough into ungreased miniature muffin pans, filling full. Bake at 400° for 15 minutes or until golden. Serve immediately. Makes approximately 1 1/2 dozen.
Prepare Dream Whip according to package directions and beat in the cream cheese. Add dry Jello powder, stirring until dissolved, then add pineapple and oranges. Chill.
Boil water. Dissolve jello, sugar and Kool-Aid in hot water. Stir well, then add cold water. Put mixture in small Dixie cups or	some other small container. When partly frozen put in popsicle sticks.
Cream butter and peanut butter. Gradually add sugar and beat until light and fluffy. Add egg and vanilla, beat well. Combine flour, soda and salt; add to creamed mixture and mix well. Chill dough 1 hour. Shape into 36 (1-inch) balls. Place in lightly greased small muffin tin. Bake at 350° for 12 minutes. Dough will rise during baking. Remove from oven. Press peanut butter cup into each hot crust. Cool completely. Remove from pan. Makes 3 dozen.
Brown beef until crumbly; drain. Add tomatoes, broth, mushrooms, onion, pepper, mustard, Worcestershire sauce, salt, pepper and rice. Stir well. Simmer until rice is tender, about 20 minutes. Serve in bowls. Top each serving with sour cream.
Cook and stir garlic in oil in skillet on low heat until golden brown. Stir in process cheese spread, milk and Parmesan cheese until melted. Add fettuccine; mix lightly. Serve immediately. Makes 4 servings.
Mix the flour and sugar and set aside. Mix butter, cocoa and water; bring to a boil. Pour hot mixture over flour and sugar mixture and mix. Add buttermilk, beaten eggs, soda, vanilla and cinnamon. Mix well, then pour into a large greased sheet cake pan. Bake 20 minutes at 400°.
Mix ingredients together and place in the refrigerator for several hours. Remove from refrigerator, shape into a ball and roll in a mixture of 1/4 cup chopped walnuts, 3 tablespoons parsley and 2 cups diced, cooked bacon.
In a 2-quart saucepan in boiling water, cook broccoli, cauliflowerets and carrots 3 minutes; drain. In shallow baking dish, arrange cooked vegetables, tomatoes and chicken. In cup, combine remaining ingredients. Pour over vegetables and chicken. Cover; refrigerate until serving time, at least 4 hours, stirring occasionally. Makes 3 cups.
Stir together sugar and yeast until liquid. Add eggs and beat well. Add butter in small bits. Add alternately milk and flour. Add salt and beat well. Put in a cool place overnight, such as the refrigerator. The next day, knead and roll out; divide into thirds. Roll each third into a large circle, about 1/4-inch thick. Cut into 16 sections and roll each section into a crescent, starting at large end. Let rise until light. Bake 10 to 12 minutes at 375°. Makes 4 dozen.
Preheat oven to 425°. Mix ingredients in the order given in a large bowl. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350° and bake 45 minutes longer or until knife inserted into center of pie filling comes out clean.
Add all the spices together and place in a small glass bowl. Add green onions, minced garlic, vegetable oil and lemon juice. Stir well. Put chops in a large Ziploc bag. Pour marinade over. Close and shake. Marinate for 2 hours or overnight for better flavor.
Cook contents of rice and seasoning packets according to package directions. While rice is cooking, melt butter in a large saucepan. Add onion and cook over low heat until tender. Stir in flour, salt and pepper. Gradually stir in milk and chicken broth. Cook, stirring constantly, until thickened. Stir in chicken and cooked rice. Pour into a greased 2-quart casserole. Bake uncovered in 400° oven for 30 minutes. Makes 6 to 8 servings.
Mix ingredients, cool in refrigerator 35 minutes. Top with Dream Whip or Cool Whip and a little nutmeg on top of custard.
Soak fish fillets in lemon juice and water. In a large plastic bag, combine cracker crumbs with salt, lemon peel, dill and pepper. Drain fish and pat dry. Dip in beaten egg and then in cracker crumb mixture. Fry in 1/4 to 1/2-inch hot oil for 3 to 4 minutes on each side.
In a large bowl, melt in microwave the chips and peanut butter for 1 minute. Stir. Microwave until melted. Stir well. Mix in cereal until well coated. Drop by teaspoon on wax paper. Put in freezer until solid. Store in refrigerator.
Cook macaroni	according to package directions; drain. Brown beef, onion and celery in butter, in large skillet; drain off excess fat. Stir	in tomato sauce or tomatoes, salt and pepper. Combine with macaroni and pour into 2 quart casserole. Top with shredded cheese. Bake at 350° for 25 minutes or until hot and bubbly. Yield: 4 to 6 servings.
Mix all ingredients and put in a large baking dish. Can be made ahead of time and refrigerated or frozen before baking. Bake at 350° for 1 hour.
Heat oven to 450°. Put all ingredients in blender container. Cover and process at blend speed until perfectly smooth. Fill well-greased muffin tins, custard cups, or popover pans half full. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 35 minutes longer.
Combine first 10 ingredients in a jar. Mix well. Place salad in a large bowl. Just before serving, add dressing. Garnish with bacon bits and eggs.
Mix ingredients. Layer potatoes in casserole dish and spread sour cream mixture over top. I make three layers and add sour cream mixture on top. Sprinkle with paprika.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over bottom of pan. Pour milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes. Cool and cut into bars.
Mix brown sugar, eggs and oil. Add flour, soda, baking powder, salt and oats. Mix and drop by teaspoon onto a tray of powdered sugar. Roll thoroughly. Place on an ungreased cookie sheet 3 inches apart. Bake at 350° not more than 7 to 8 minutes.
Cook celery and onions. Break up bread and croutons. Pour juice over. Add celery and onions. Add little bit of sage. Cook 1 1/2 hours.
Grease a deep pie dish, bottom and sides. Mix together flour, baking powder, salt, butter, egg,	pudding and milk. Beat and pour into pie dish. Drain peaches	real well reserving peach juice. Arrange peaches on top of batter. Beat cream cheese, sugar and	3 tablespoons peach juice. Spread over peaches and batter and leave	1 inch around edge, not covered. (The batter will raise to make crust.) Sprinkle cinnamon-sugar on top. Bake	at 350° for 35 minutes. Chill overnight for best results before serving.
Mix softened cream cheese, crab, onion juice, almonds and milk. Pour into a casserole dish. Heat at 300° for 1/2 hour.
Heat oven to 350°. Prepare pastry for 8-inch (1-crust) pie. Combine eggs, molasses, syrup, coffee, melted butter, salt and vanilla. Mix thoroughly. Combine pecans and flour. Add to egg mixture. Stir to mix well. Pour into unbaked pie shell. Bake 40 to 45 minutes, or until firm.
Cook the spinach, scallions and nutmeg in a small amount of water (15 minutes). Drain well. Spread the mixture on bottom of a small baking dish. Top with the mixture of cheese and oregano. Bake in a 350° oven for 15 minutes.
Mix Jell-O pudding and milk. Beat well. Add cream cheese and sour cream; blend them. Add 1/2 Cool Whip. Mix well. Put layer of vanilla wafers and bananas; add 1/2 of mixture. Then layer vanilla wafers and bananas and rest of mixture. Top with other half of Cool Whip.
In frypan, saute onions in oleo. Boil lasagna noodles according to package directions. Boil potatoes and mash them (don't add milk). Add American cheese and 1/4 of the onions. Mix well.
Mix all together. Bake at 350°. This is the moist cake and if you leave it out overnight, it will still be fresh and moist.
Cook potatoes until tender. Cool, peel and cut into large pieces. Place in a 9 x 13-inch baking dish. Sprinkle with pecans and marshmallows. Set aside. Mix sugars, butter, cinnamon and juice from orange sections in saucepan. Cook until it begins to thicken. Add orange sections and spread over potatoes. Bake in a 400° oven for 30 minutes.
Cream butter and sugar until fluffy. Blend in vanilla. Blend in flour. Stir in walnuts. Drop in spoonfuls and bake in preheated oven at 350° for 10 to 14 minutes. Yields 4 dozen cookies.
Rinse chiles; pat dry with paper towel. Slit lengthwise; carefully remove any seeds found inside. Cut Monterey Jack cheese into 1/2 x 1/2-inch strips; place inside chile peppers. Place chiles side by side in greased baking dish (8 cup size). Beat eggs until foamy; beat in milk, flour and baking powder until smooth. Pour over chiles. Sprinkle Cheddar cheese over top. Bake uncovered at 375° for 40 minutes until set in the middle. Yields 4 to 6 servings. Serve with salsa.
Cook noodles; drain. Add rest of ingredients. Bake 15 to 20 minutes at 350°, covered.
Place unopened can of Eagle Brand sweetened condensed milk in a pan. Cover with at least an inch of water. Turn oven on high until water boils. Turn oven down just enough to keep the water boiling. Boil for three hours.
Boil potatoes until done; drain. Add mayonnaise and sour cream. Stir in pickles, onion, celery seed, salt and pepper. Add mustard, red wine vinegar and eggs. Mix thoroughly.
Put chicken in casserole. Mix all ingredients (except pineapple) together. Spread over chicken. Cover with aluminum foil and bake for 1 hour at 350°. Uncover and place pineapple rings on top and bake another 1/2 hour.
In a large skillet, cook onion, garlic and Italian seasoning in oil until tender. Add water, bouillon and vegetables. Cover and let simmer 5 to 7 minutes or until tender crisp. Toss with hot fettucine. Makes 4 servings.
Beat egg whites and cream of tartar in a small bowl with electric mixer on high speed for 5 minutes or until soft peaks form. Gradually add sugar, 1 tsp. at a time, beating on high speed until soft peeks form. Drop tablespoonfuls of the egg white mixture onto a baking sheet lined with parchment paper. Sprinkle each meringue lightly with dry gelatin powders. Bake at 225 degrees for 50 minutes. Turn oven off. Prop oven door open slightly and let meringues stand in the oven for about 1 hour or until completely cooled. Store meringues in a tightly covered container at room temperature.
Combine cream-style corn and 1/2 cup milk or whole kernel corn and 3/4 cup milk. Add crumbs, onion, green pepper and seasonings. Pour into a greased 1-quart casserole. Dot with butter. Bake in a moderate oven at 350° for 30 minutes. Makes 6 servings.
Mix cake according to box. Bake one cake in a 13 x 9 pan, cook the other cake in a 1 liter bowl. Place the 13 x 9 on dish. then place the bowl shaped cake on top. Heat icing in microwave for about 30 seconds, stir well and pour over the cake. Spread icing over uncovered areas. Then take cookie mix and sprinkle over the entire cake. Place plastic bugs, and snakes all over. (The cookie sprinkles are found in the ice cream topping section at the grocery store.)
Mix dry ingredients, then stir in oil and egg. Bake at 350° for about 20 minutes.