HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam squash 20 minutes; set aside to cool. Brown ground beef; drain and set aside. Scrape squash out of skin into a bowl. In a large frypan, saute onion in butter until clear. Add squash, carrot and seasoning to taste. Stir and cook on medium heat for 2 minutes. Add beef and cheese. When cheese melts, serve.
Cream shortening and butter; add 1 cup sugar and lemon rind. Add eggs, one at a time. Add sifted dry ingredients. Add milk. Fold in nuts. Bake at 350° for 45 minutes. Mix lemon juice with remaining sugar. Pour over bread in pan when removed from oven. Let set for 5 minutes before removing from pan. Makes 1 loaf.
Put sliced apples in baking dish and sprinkle with cinnamon and nutmeg. Mix flour, sugar, butter and nuts until crumbly. Sprinkle on top and bake at 400° for about 45 minutes. Serve warm.
Cream butter and sugar. Add egg; beat well. Blend in pulp. Add dry ingredients. Drop by teaspoonfuls on greased cookie sheet. Bake for 10 minutes at 350°.
On cutting board, with meat mallet, pound veal cutlets to 1/8-inch thickness. Coat with flour, shaking off excess. In large, nonstick skillet, over medium-high heat, heat margarine and oil. Add cutlets and brown. Remove from skillet. Add remaining ingredients, except water to skillet. Cook, stirring frequently, about 2 minutes. Return veal to skillet; add water. Reduce heat. Cover and simmer 10 to 15 minutes or until veal is tender. Makes 4 servings.
Combine cheese, flour, salt, pepper and paprika. Set aside. Combine milk and egg. Dip fish fillets in milk and egg mixture, then dredge in flour mixture. Arrange in greased 9 x 13-inch pan. Drizzle melted margarine over fillets and sprinkle with almonds. Bake in a 350° oven uncovered for 25 to 30 minutes. Serves 6.
Brown ground meat and onion. Add ingredients; simmer for 15 minutes, stirring often. Serve over Fritos.
Saut onion, chilies and garlic in oil until soft. Add the remaining ingredients except tortillas and cheese.	Bring to a boil, then lower heat and simmer covered for 1 hour. Add tortillas and cheese and simmer 10 minutes longer.
Cook the chicken about 1 hour in 2-quarts of water with 1 cup diced celery in it. Salt slightly. Let cool. Take meat from bones. Cut in small pieces. Be sure there are 2 quarts of liquid left. If not, add enough so there are 2 quarts. Add 2 chicken bouillon cubes to strengthen taste of broth. Make a roux of 5 tablespoons oil and 10 tablespoons flour. Use low heat; brown to dark brown, being careful not to burn it. When color is light chocolate color, add 2 onions which have been chopped fine and 1 cup okra, cut very fine. Let cook about 10 minutes, stirring all the time. Add this to the liquid or broth of the chicken. Let cook 15 minutes, then add chopped chicken. Continue 10 more minutes on slow heat. Last, add 2 level tablespoonfuls gumbo file to gumbo while boiling. Mix well. Turn off heat. Do not boil again.
Cream sugar and shortening; add eggs. Mix well. Add soda, salt and flour. Mix well. Fold in bananas, walnuts and vanilla.
Put on water to boil (and when boiling put in spaghetti). Meanwhile, saute onions in olive oil until translucent. Add the tomatoes, basil and salt, and simmer until spaghetti is cooked. (Always prepare this sauce in an open skillet.) Serve the sauce on the drained spaghetti, topping each with a sprig of fresh basil.
Dissolve yeast in warm water. Add sugar, oil and buttermilk. Mix. Add flour, baking soda and salt. Mix together until smooth. May be kneaded and may need a 1/4 cup more flour. Let rise for 10 minutes.
Cook chicken, debone and dice. In large skillet, saute onion and garlic in butter. Add stewed tomatoes, shredding the tomatoes with your fingers. Add to mixture 1 pound grated Cheddar cheese slowly and stirring as you add over low heat. Add chicken to cheese and tomato mixture. Cook vermicelli according to package directions. Drain vermicelli and place back in the large pot it was cooked in. Pour in cheese/tomato mixture and stir well. Ready to serve.
Sift the powdered sugar into a large bowl with cocoa and pecans. Slowly melt cheese with milk. Pour over dry mixture. Add vanilla; mix well and fast. Pour onto a greased cookie sheet; cut into squares.
Preheat oven to 350°. Grease and flour muffin pans. Thoroughly combine flour, apples, sugar, salt, soda and cinnamon in large bowl. Stir in oil, nuts and vanilla. Divide batter among muffin pans (fill each 1/2 to 2/3). Bake about 30 minutes (until toothpick placed in center of muffin comes out clean). Makes 2 dozen.
Cut up lettuce and spread over bottom of 9 x 13-inch dish. Cut cauliflower in little pieces and spread over lettuce. Crumble bacon into small pieces and spread over cauliflower. Chop red onion and spread over bacon (however much you want). Mix Miracle Whip and sugar and spread over entire salad, making sure lettuce is covered. Grate American cheese and sprinkle over Miracle Whip spread. Sprinkle a little bit of lettuce over cheese and some red onion.
Wash the eggplants and remove the green tops. Core them, using a coring knife (chop and save the core material). Set aside. In a medium size bowl, mix the ground lamb (or beef), onion, spice and 1/2 teaspoon salt. With a teaspoon, fill each eggplant with the meat mixture. Press stuffing in well. On a cooking sheet lined with greased aluminum foil, place the chopped core material and the stuffed eggplants in rows. Lightly brush eggplants with vegetable oil. Bake in a 400° oven for 30 minutes or until soft.
Crust: Melt 1 stick margarine and mix with cracker crumbs. Flatten in bottom of 13 x 9 x 2-inch baking dish. Bake at 350° for 5-10 minutes. Cool
With a fork mix together first four ingredients. In a separate dish beat together the vinegar, egg and water. Combine the two with a fork until all ingredients are moistened. With your hands mold dough into a ball. Chill for 15 minutes before rolling into shape. Makes 3-4 pie crusts. Store in refrigerator or freeze.
Mix pudding (you choose flavor). Add milk until blended. Mix in Cool Whip. Spread over cool cake.
Saute pepper and onion in butter until lightly brown. Add bouillon, mustard and salt. Simmer about 15 minutes and serve over hamburger steak.
Cook ground beef, onion and green pepper in skillet until meat is lightly browned. Pour off excess fat. Add catsup, water, mustard, salt and pepper. Simmer for 5 minutes. Makes 4 servings.
Saute onion in olive oil until soft. Add zucchini, basil, salt and pepper and saute in frying pan until cooked, but firm under medium heat. Combine pasta and zucchini in larger pan over low-medium heat for 3 to 5 minutes. Remove from heat and add grated Parmesan cheese. Mix through and serve immediately.
Cut cauliflower into bite-size pieces; set aside. In medium saucepan over medium heat in melted margarine, cook green onions 2 minutes; stir. Stir in flour; cook until bubbly. Gradually stir in mixture broth and milk. Bring to a boil, stirring. Add remaining ingredients. Cover and cook over medium-low heat 10 minutes until potatoes are tender, stirring occasionally. Makes 6 servings. Only 88 calories per serving.
Sift sugar and flour in large bowl. Put butter, oil and cocoa in pot and bring to boil. Pour over dry mixture and beat well. Mix together buttermilk, eggs, soda and vanilla. Pour into first mixture and turn into greased and floured 15 x 10 x 1 pan.	Bake at 400° for 20 minutes. Start preparing icing 5 minutes before cake is done. Put rest of ingredients, except 3x sugar, into pan and bring to boil. Pour over sugar and beat well. Pour over cake while hot.	Cut in squares to serve.
Layer Rice Krispies, sausage, rice and grated cheese in 9 x 13-inch pan. Combine eggs, soup and milk. Pour over mixture. Punch holes in mixture (I use handle of wooden spoon). Sprinkle last 1/2 cup Rice Krispies on top. Refrigerate overnight, if desired. Bake at 350° for 30 minutes.
Spray 9 x 13-inch oblong pan with Pam spray. Spread chopped nuts to cover bottom of pan. Spread coconut on top of nuts. Mix cake as directed on box. Pour on top of nuts and coconut. Set aside while you mix melted margarine and softened cream cheese. Blend in box of powdered sugar until smooth. Pour this mixture over batter pouring back and forth. Bake at 350° for 45 minutes. Cake rises up and falls in some places and looks like earth after a quake!
Melt butter and add flour until blended. Stir in milk slowly. Bring to a boil. Add seasonings. Add worcestershire sauce and mix with green beans and hot dogs in a 1 1/2 qt. casserole dish. Sprinkle cheese and crumbs on top. Bake in 350° oven for 30-40 minutes.
In a large pan melt butter over medium heat. Add garlic and carrot; saute. Stir in flour and salt. Blend in half and half and milk. Stir in parsley and basil. Cook 5 to 10 minutes or until thickened and bubbly, stirring constantly. Stir in shrimp and scallops. Increase temperature to medium-high. Cook about 8 minutes or until seafood is opaque, stirring frequently. Stir in cooked fettuccine. Toss to coat. Heat through. Makes 6 to 8 servings.
Melt butter. Add cornstarch and sugar. Stir in vinegar. Let sauce boil. Add beets and salt.
Mix and boil first 4 ingredients for 5 minutes; add salt, baking soda and vanilla. Pour over popped corn, stirring well. Put in large baking pan, large enough to allow for stirring. Bake 45 minutes in a 250° oven, stirring every 15 minutes. Store in airtight container.
Brown hamburger and add taco seasoning (fix according to directions). Cut burritos in 1/2; layer in a 9 x 13-inch baking dish with 1/2 burritos, 1/2 refried beans, 1/2 hamburger mixture, 1 jar salsa, 1/2 chopped onion, 1 cup of each cheese and repeat. Bake at 300° for 1 hour. Top with sour cream, lettuce and tomatoes.
Using rubber spatula, blend the first 3 ingredients on a white plate to form smooth paste. Add 3 or 4 drops glycerin for a creamy consistency. The yield should be enough for a child's face. Using fingers, stroke in one directions, spreading mixture over face.
Sift dry ingredients together; add to creamed mixture and stir just enough to blend. Bake in greased and floured 9 x 13 pan. Bake at 350° for 30 minutes.
Melt butter. Add crushed cornflakes. Mix sugar, spices and lemon rind in a separate bowl. Put 1/4 of crushed flakes in the bottom of a buttered dish, then 1/2 of the apples. Sprinkle with the sugar and spices. Add another quarter of the flakes, remainder of the apples, sugar and spices. Sprinkle lemon juice over this, then the water. Put the rest of the flakes over top. Cover closely; bake 45 minutes at 375°. Uncover and brown quickly.
Whip cream cheese until smooth. Add sugar and beat until creamy. Add vanilla and peanut butter. Mix. Fold in Cool Whip. Pour into cooled baked pastry or graham cracker crust and chill. Will keep several days.
Remove bone and flake salmon. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix. Chill several hours.
Add water to potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 10 minutes. Do not drain. Make white sauce with oleo, flour and milk. Add cheese, stir until melted. Add undrained vegetables. Heat but do not boil.
Combine mustard, butter and poppy seeds. Mix well. Cut rolls in half. Spread mixture on each side. Place small amount of ham and cheese on bottom of each roll. Cover with top half of rolls. Wrap with tin foil. Bake at 350° for 10 to 15 minutes, or until cheese melts. Makes 3 1/2 dozen rolls.
Make a small amount of roux and set aside. In separate pan saute garlic in butter for about 5 minutes. Stir in champagne, cream and juice of oysters; simmer 5 minutes. Put in oysters and lay spinach on top. Cover and simmer just until spinach is wilted. (Do not overcook, oysters will get tough.) Take spinach out 1st, spreading it on serving dish. Lay oysters on top. Add roux to remaining sauce to thicken. Spread sauce over all and serve.
Bring chicken and first 5 ingredients to a boil. Cover and simmer 1 hour. Cut chicken into bite size pieces. Strain liquid and I use this instead of water to cook rice. Saute mushrooms in butter and mix with soup and sour cream. Add rice and chicken. Put in a 3-quart casserole or 2 (1 1/2-quart) casserole dishes. Sprinkle with slivered almonds and bake at 350° for 1 hour. Serves 8 to 10.
Saut onions in butter about 10 minutes to golden, stirring so as not to burn. Add flour and stir well. Combine the hot water and bouillon cubes, then gradually add to the onions while stirring. Simmer over low heat about 30 minutes. Serve with Parmesan cheese.
Saute onions, pepper and pimento in butter 5 to 6 minutes. Pour into 8-inch greased baking dish. Beat eggs, milk and salt. Sprinkle cheese evenly over onion mixture. Pour egg and milk mixture over all. Top with broken crackers. Bake 25 to 30 minutes at 350° or until firm.
Cool and peel potatoes; slice 1/4 inch thick. Spread in greased, 2-quart casserole. In saucepan, melt butter and stir in flour until well blended. Add onion, celery, ham, broth, mayonnaise and cheese spread; cook until thickened. Season with salt and pepper, if desired.
Combine sugar, flour, salt and nutmeg. Beat egg yolks and 2 egg whites and add to dry ingredients. Beat well. Add milk gradually, then stir in melted butter. Pour into crust and bake at 400° for 10 minutes. Reduce temperature to 325° and bake for 25 to 30 minutes longer. Beat 2 egg whites and add sugar. Spread meringue on pie and bake at 325° for 10 to 15 minutes or until brown.
Depending on the size of bowl or amount you want to make is how you go by the number of cucumbers and onions you want to use. Also the size of each would be taken into consideration. You slice the cucumbers and onions in your container and use enough sour cream to form a consistency to hold them together. Salt and pepper to season. After it sets a while, juice will form from the cucumbers. It can be stirred in or if it might make it too juicy, spoon some of the juice off if it comes to the top.
Heat oven to 450°. In medium bowl, combine milk and egg whites; blend well. Stir in turkey, bread crumbs, poultry seasoning and pepper. Shape into 1-inch balls. Place in ungreased 15 x 10 x 1-inch baking pan. Bake at 450° for 10 minutes, or until lightly browned and thoroughly cooked.
Mix all ingredients together. Simmer over low heat until achieving desired consistency. Chill before serving.
Cook rice according to package. Brown hamburger and drain. Mix all ingredients except cheese and pour into casserole dish. Top with cheese and bake at 325° until cheese is melted.
Beat sugar, eggs and condensed milk. Add evaporated milk. Put peaches in blender and puree, then add to milk mixture. Add 1 teaspoon vanilla. Pour in freezer and fill to line with sweet milk. Freeze according to freezer directions.
Clean and cut the chicken in portions; place in a large kettle and stew until tender. Remove the seeds and veins from the chilies and saute them in hot butter until soft; then cover with hot water and set aside until ready to use. Heat more butter and saute the onion, garlic, sesame seed and almonds (cut in slivers). While these are cooking, toast the hard roll and brown the tortilla in butter. Drain the chilies thoroughly and combine with the sauteed onion mixture, the toasted roll and tortilla which have been broken in small pieces, the pimientos, clove, cinnamon, anise seed and raisins; grind mixture until it is very fine. Then add the tomatoes which have been seeded and forced through a sieve. Mix thoroughly.
Brown sausage, break up and drain. Beat eggs and milk well. Break up and drop into egg mixture. Add grated cheese and crumbled sausage. Pour into greased pans and refrigerate. Take out of refrigerator ahead of cooking if you want it to cook quicker. Serves 20. Bake at 350° for 2 hours.
Mix oleo, peanut butter and vanilla well and add graham cracker crumbs and powdered sugar. Roll into small balls. Melt paraffin and chocolate chips in heavy saucepan over low heat. Dip balls in chocolate mixture. Drop on waxed paper. Refrigerate. Makes 90.
Coarsely shred enough zucchini to make 1/3 cup; set aside. Cut remaining zucchini into 1/4-inch slices. In a 10-inch skillet, brown sausage. Remove sausage from skillet; reserve drippings.
Place 1/2 stick margarine sliced in bottom of baking dish. Add 1/2 of crushed cracker crumbs. Place bite size pieces of chicken over this. Combine milk, sour cream and soup. Pour over chicken. Add final layer of crumbs. Slice other 1/2 of margarine over this. Bake at 350° for 30 to 35 minutes until brown.
Cook the garlic, rosemary leaves and onions in the oleo until onions are clear. Brown the ground beef in a separate pan. Add to the first mixture. Add the sherry or cooking wine. Add the tomatoes and water. Cook until thick, 2 hours slowly, uncovered. Cook the spaghetti. Grease casserole dish and layer the spaghetti, sauce, mushroom soup, cheese, and olives. Cook 20 minutes at 325°.
Dissolve coffee in water, then combine with sugar in deep, heavy pan. Cook, stirring constantly, to soft-ball stage (235 degrees). Remove from heat and add butter. Cool, without stirring, to lukewarm. Beat until thick and creamy; mix in vanilla and nuts. Pour into buttered pan and chill. Cut into squares.
Melt butter and then add next 3 ingredients. Cook, stirring occasionally (or all the time) until 300°, using candy thermometer. Quickly pour into ungreased jelly roll pan. Lay 6 Hershey bars on top and spread with knife. Nuts on top are optional.
Preheat oven to 350°. Lightly grease 9 x 13 x 2-inch metal pan. Line with parchment paper. In bowl, sift together cocoa and flour. In large saucepan, melt butter over low heat. Remove from heat. Stir in sugar. Add eggs, 2 at a time. Stir in vanilla. Add to cocoa and flour. Beat until evenly distributed. Add nuts. Bake 50 minutes. Brownies will be slightly moist. Let cool in pan. Invert pan. Turn right side up. Cut into bars.
Brown meat and onion. Stir in remaining ingredients. Pour in baking dish. Cover. Bake at 300° about 2 hours. Serve over rice or noodles.
In saucepan simmer potatoes, salt and water until tender. Drain. Reserve water. Add more water to make 2 cups. Add sugar, cinnamon and nutmeg to water; set aside. Melt margarine in 3-quart baking dish. Cut shortening into flour; add milk and stir only until dough leaves side of bowl. Place potatoes in pan with melted butter. Spoon crust onto potatoes. Pour sugar water slowly over crust. Bake 60 minutes at 350°.
In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat water and milk until very warm (120° to 130°). Stir into dry ingredients. Stir in cheese and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest on floured surface 10 minutes. Divide dough into 12 equal pieces. Roll each piece to 14-inch ropes. Fold each rope in half and pinch ends to seal. Twist each rope two to three times. Place on large greased baking sheet. Cover and let rise in warm, draft free place until doubled in size. Cover and let rise in warm, draft free place until double in sized, about 20 to 40 minutes. Brush with egg white mixture. Sprinkle with poppy or sesame seed or Parmesan cheese, if desired. Bake at 400° for 10 to 15 minutes or until done. Remove from baking sheet and let cool on wire racks.
In a large mixer bowl, beat cream cheese until light and fluffy. Add condensed milk; blend thoroughly. Stir in lemon juice and extract. Spread about 1/3 of the filling on bottom crust.
Preheat oven to 350°. Grease an 8-inch square pan. Mix all ingredients together and pour into pan. Bake 1 hour.
Make the pudding according to the recipe on the box, but use only 1/2 amount of milk called for. Add sour cream to pudding. Add Cool Whip to mixture. Layer a 9-inch dish with vanilla wafers and pour mixture over wafers. Continue layers and top with vanilla wafer crumbs.
Blend softened cream cheese and sugar with mixer. Stir in fruit until well blended. Fold in nuts and Cool Whip. Pour into mold and freeze. Makes 1 large or 2 small salads.
Mix all ingredients except gravy and make into balls. Place in 9 x 12-inch pan and pour gravy over the top. Cover tightly with foil. Bake at 350° for 1 1/2 hours. No peek!
Brown hamburger meat with chopped onion and bell pepper. Mix beans with all other ingredients. Add meat mixture. Bake for 45 minutes at 350° in a glass dish.
Heat oven to 400°. Grease muffin pans. Mix flour, sugar, nonfat dry milk, baking powder and salt in large bowl. In small bowl, beat eggs, oil, melted butter and vanilla with electric mixer to blend well. Stir egg mixture into flour mixture only until just blended. Fold in chocolate chips. Spoon batter into prepared pans. Bake 18 to 20 minutes until browned and knife inserted in middle comes out clean.
Cook sausage; drain well. Saute vegetables, then add water, soup and rice. Pour in greased casserole and sprinkle heavily with slivered almonds. Bake at 325° for 45 minutes to 1 hour.
1st Layer: Cream butter and flour. Add pecans. Pat into 9 x 12 x 2-inch pan. Bake at 350° for 20 minutes. Cool.
Melt peanut butter and margarine together. Add powdered sugar. Roll into balls. Refrigerate 1 hour. Melt chocolate chips and paraffin together. Drop peanut butter balls into chocolate mixture. Cool on wax paper or aluminum foil.
To form roux, mix flour and oil; cook on low heat until dark brown. Boil venison until tender. Saute onions, pepper and celery in butter until tender. Combine roux, venison, vegetables, spices, tomatoes, water and beef broth in large pot. Bring to boil, then simmer 1 hour, stirring regularly. Add Cajun seasoning to taste. Serve over rice. Serves 8 to 10 people.
Brown meat with onion and green pepper; salt and pepper, then drain grease. Mix regular sized can stewed tomatoes, tomato sauce and tomato paste and three cans water and McCormick spaghetti mix. Simmer about 30 minutes. Add this to meat. While tomato mixture is cooking, put noodles in boiling water with 1 teaspoon salad oil (to prevent sticking) for approximately 10 minutes. Put in baking dish (13 x 9-inch) about 1/2 of tomato-meat mixture, sprinkle Parmesan cheese and Mozzarella cheese, then add noodles. Add remainder tomato-meat mixture and finish with the cheeses on top. Bake at 350° for 30 minutes.
Since rice is the most important ingredient in South China menus, the average person will eat about 1/2 to 1 cup uncooked or 1 to 2 cups cooked rice with other food served at the meal. Use this ratio when cooking: 1/2 cup uncooked = 1 cup cooked rice. To prepare for 4 to 6 people, measure 2 to 4 cups (or more) of raw uncooked short/medium grain rice. Do not use any other kind for authentic Chinese rice; the grains should stick together rather than separate.
Cook bacon; add clam juice and vegetables. Cook until potatoes are tender. Mix flour and milk to a paste and add. When heated through add clams, half & half, salt and pepper. Heat to a simmer. Let stand ten minutes and serve.
Mix all ingredients and heat.	Pour into chafing dish. Serve with large corn chips.
Beat all together. Bake in 425° oven for 10 minutes, then reduce heat to 325° for 10 minutes. Serve with butter and syrup. Makes two or three portions.
Preheat oven to 350°. Melt butter or margarine. Beat the eggs first and then add to butter or margarine. Add the onion, both cans of corn, the bread mix and the cheese, mixing well. Pour into a 9 x 13-inch pan and bake for 45 to 55 minutes. Test for doneness. Don't overbake.
Put butter, sugar and eggs in large mixing bowl and beat well. Add bananas and 1/2 cup flour, beating well. Add remaining ingredients and blend. Bake in a well oiled loaf pan about 1 hour at 350°.
Mix in order. Place in 2 loaf pans, greased and floured. Bake 40-45 minutes at 350°.
Unroll crescent rolls and seal all seams together by pinching and patting. Spread mustard over sealed crescent rolls. Remove wax cover from Gouda and place cheese in center of crescent rolls. Bring corners of dough up and over Gouda, gathering edges and making sure none of the seams come open. Brush top of dough with egg white and sprinkle with sesame seed. Bake according to directions on crescent roll can. Serve with crackers, if desired.